Spicy BBQ corn
This easy-to-make recipe gives you delicious corn-on-the-cob that tastes very different from the traditional “boiled and buttered” method.
• 6 ears of corn
• 1/2 cup olive oil
• 1 tsp chili powder
• 1 tsp cayenne pepper
• 2 tsp hot sauce (Tabasco, Frank’s RedHot or Sriracha)
• Salt and pepper
1. Mix together all ingredients except corn.
2. Brush corn with mixture.
3. Wrap ears individually in two sheets of aluminum foil.
4. Cook on barbecue over medium heat for 12 to 15 minutes, turning every two minutes. Do not exceed 15 minutes.
5. Unwrap corn, being careful not to burn yourself, and place ears directly on grill until nicely browned.
6. The corn-on-the-cob is ready when kernels can be lifted easily with fork.
In addition to being very tasty, these pork chops are really easy to prepare. You can choose chops with or without bones, although it’s easier to cut open boneless chops in order to stuff them.
• 4-6 pork chops about 1-inch thick, with or without bones.
• 1/2 cup soy sauce
• 2 tbsp vegetable oil
• 2 tbsp hoisin sauce (or brown sugar)
• 2 garlic cloves, chopped
• 1 tbsp fresh ginger, chopped
• 2 tsp toasted sesame oil
• 1 tbsp Chinese vinegar (or white vinegar)
1. Using sharp knife, make incision along length of each chop (to
stuff them in step 8).
2. Place ribs in large plastic freezer bag.
3. Whisk together all marinade ingredients and pour over chops.
4. Refrigerate for at least one hour or overnight, shaking bag from time to time.
5. Heat barbecue to medium/high.
6. Remove chops from fridge and set aside two tbsp of marinade.
7. Pour a little oil in fry pan and sauté nuts, onions, celery and mushrooms for a few minutes. Add marinade and cook over low heat for a few minutes longer or until marinade has completely evaporated.
8. Stuff chops with this mixture. If necessary, close openings with toothpicks.
9. Grill 3 to 5 minutes on each side. Serve immediately