Saturday, July 13, 2019

Friday, Saturday Recipe,

Friday we cleaned up a few errands. Luckily it had cooled down today so when we went to get the car which I had parked outside, it was not like an oven inside. Matt had been carrying on about getting his hair cut so off we went. Dropped in at a hardware store for a couple of things I had been wanting to get for a while. We then got to the salon and Matt got his ears lowered. There was a guy in there being attended to by the barber. I don't think he shut up talking the whole time he was there. Never heard anyone talk so continuously. My hair has ended up pretty short again. Oh well, most people seem to like it.

I then went to Victoria St. Market which ladydog had labelled the $50 store. I got some bananas and two punnets of local strawberries. I'm a glutton for punishment, hulling berries and whipping cream is not a favourite pastime of mine. Cream was easier to whip in the UK mind you, thicker stuff altogether. However, when we had them for supper tonight it was well worth it. Delicious.

I cooked salmon for supper, I tried something different with a sauce I had bought at the Market a week or so ago. It was delicious. Will have to remember that. I had forgotten the salmon had skin on - another job I am not that keen on, skinning.

Tomorrow is laundry day as usual. Not sure why we ended up doing it on a Saturday. Mostly we seem to be the only people who do laundry in the morning so that works out well. Don't know if I ever mentioned we have a laundry room on every floor with two washers and two dryers in every one. If you can't have them in your apartment, this works almost as well. We used to have to put coins in but these days we have cards, similar to credit or debit cards, which makes life a lot easier.

I thought this piece of video was fascinating - a Manta Ray needed help and approached a snorkeller to beg for assistance.

This recipe reminds me of our days in Spain where you could find street vendors with large oil drums filled with charcoal on top of which they were grilling corn. When we tried it ourselves, we found frozen corn worked the best once it was defrosted. Later we found soaking the corn well and barbecuing it worked OK too. This recipe is done in the oven of course. ladydog, (an asparagus hater) this is for you.

Mexican Street Corn (Elote)

"When we tried elote (Mexican street corn) for the first time, we basically thought we'd died and
gone to heaven,” say Adrian Harris & Jeremy Inglett, the Vancouver duo known as The Food Gays. "Commonly sold by food vendors in the streets of Mexico, it's an utterly addictive way to prepare corn on the cob, roasted over charcoal until charred and smothered in creamy, cheesy goodness. Totally indulgent and simple to prepare, these babies go perfectly with an ice cold beer (and plenty of napkins)."

4 ears of corn, shucked and halved crosswise
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/4 cup feta or cojita cheese, plus more for serving
1/2 cup chopped cilantro, plus more for serving
2 garlic cloves, minced
Juice of 1/2 lime, plus wedges for serving

1. Preheat the oven to 400°. Place the corn on a foil lined baking sheet. Roast for 30 to 40 minutes, turning every 10 minutes or so, until lightly charred all over but not burned.

2. Meanwhile, in a bowl, stir together the mayonnaise, sour cream, feta, cilantro, garlic and lime juice

3. Brush the corn generously with the sauce. Top with feta and cilantro and serve immediately with lime wedges.

Source: The Food Gays

Have a great day

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