A Light Dinner
When it starts getting hot and fugly out I occasionally like a quick simple meal. I threw some corn on the sideburner of the gasser (normally I prefer grilling it but this wasn’t really “fresh” so I figured boiling was safest) and picked some fresh basil
then I sliced the Pamelas most of the way across to make a pocket, into which I put a basil leaf and whatever seasoning folks desired
then i toothpicked the pouch closed and seasoned the outside and threw them on the grill.
The basil/seasoning combo permeated nicely from the inside, plus it seemed to stop the Pamelas from drying out.
Pretty quick and easy, and it hit the spot!
(and it reminded me that boiled corn on the cob is not my favorite)
Swill Food and Grog | Mr. Bingley | 
June 8, 2011 6:41 am
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Pamelas? Hmm, wouldn’t they taste a bit artificial? Figured you would go with something all natural like a Gina…
There you go! A food post always makes me happy! Thank kind sir.
Ah, just planted some basil last night. Now I have another thing to try with it in a few weeks.
OK. I’ll bite. What’s a Pamela?
I would have thrown in some cheese and bacon and then washed it down with a gin and tonic. Then had Circus Peanut Pie for dessert.
Jim, it’s our nickname for those ginormous chicken breasts that you get now. They seem surgically enhanced, don’t they?
If you have to boil the corn (and sometimes you just have to) try this. Drop a bunch of butter into the boiling water and then add spices. As the corn comes out, the butter and spices cling to the ears and flavor it. This is basically the same technique as a crawfish boil and it’e the mechanism that gets the bright cajun spices into the potatoes and corn.
I like that idea, Mark! A little cajunification would have helped this stuff!