For me to enjoy entertaining I have to be able to visit with my guests. I do not want to be chained to the kitchen the whole time sweating over a hot stove while my guests are left to fend for themselves.
So, you’d think by now I’d learn. You’d think I’d know the importance of timing in entertaining. I should know not to have three things on the menu that all require last minute preparation right before serving.
The problem with yesterday's dinner was just that. I had chicken and corn on the cob to grill, and fries to fry. To top it off, I didn't have enough grill space to barbecue the chicken and corn at the same time so I had to barbecue in shifts… something I don't recommend. The only thing that saved me and the dinner was my helper, Jimmy. With two extra hands and an extra brain, we managed to pull it off without anyone else knowing the frustrations and strategies required to bring it all together.
One thing I have learned over the years…just how therapeutic a good glass of wine can be after a long hard day in the kitchen.
GRILLED SPICED CORN ON THE COB
8 ears sweet white or yellow cobs of corn ¼ cup butter, room temperature ¼ tsp. chipotle chili pepper powder 1-2 cloves garlic, pressed through garlic press ½ tsp salt
Shuck corn and remove silk. Combine butter, chipotle chili powder, garlic and salt and divide evenly among corn cobs. Smear seasoned butter all over cobs of corn and grill about 20 minutes until cooked and nicely browned in areas. Serve hot.
Chipotle chili pepper has a great smoky flavor that blends well with the sweetness of the corn. You may want to start with less chili pepper and taste test it to your liking, as it can be very spicy.