More side dish and less main

Mexican Charred Corn Dog

Who invited that hot dog?!

Who invited that hot dog?!

This post is really just a recommendation to make the topping and skip the hot dog.  The topping is completely delicious.  I didn’t think that cooking corn (I used defrosted frozen stuff) in a dry skillet would actually make much of a difference for flavor.  I was so wrong.  The browning brings out the sugar in the corn, making it the perfect foil for all of the other sour ingredients.  I think I overcooked my corn a little, though.  The recipe says to roast the corn in a dry skillet until it is browned, then add oil and scallion greens, and cook until the scallions are soft.  Well, the corn doesn’t magically stop cooking once you add the oil and scallions, so I cut this whole process off before the scallions were cooked because the corn was edging from brown to black.  That having been said, it was delicious.  I think I would brown the corn by itself until it is very nearly fully browned, then add the oil and scallions to brown it the rest of the way while the onions cook.

I wound up absolutely loving the corn topping, dressing, everything.  So I was super excited to eat the hot dog.  Here’s roughly a transcript of what went on in my head with each bite: “whoo hoo!  Corn!  Lime mayo!  This is awesome! (chew, chew) Oh, yeah, hot dog.  Huh.  Bun.  Yeah…ok, I guess.”  Then I’d take another bite and repeat that.  The hot dog and bun really got in the way of the salad.  Unlike the banh mi dog where the hot dog added some salt and umami to the other flavors, here it just seemed like an afterthought.  So just serve the salad as a side with a hot dog that you dress as you please.  Curious how I prefer my hot dog?  I thought you’d never ask.  I like it with cheap yellow mustard, corn relish, and raw onions.  Actually, I once had that hot dog with homemade pickled watermelon rind added on and it was perfect.  That would be my ultimate dog…with this corn salad on the side.

On the other hand, you could just grill corn on the cob on the grill and dress it with the lime mayo, Cojita cheese, and chili powder.  That would probably be the best of the best.  That cheese, by the way, tastes almost exactly like feta.  I’ve also had corn dressed this way with freshly grated Parmesan.  That works too.

 

Holiday (scratch that) Super Bowl party!

Sweet and Sour Glazed Chicken Wings

Ginger red wine spritzer

Tequila cranberry cooler

Didn't try the glaze on the Rolos, but it would probably be good

Didn’t try the glaze on the Rolos, but it would probably be good

(What should have been a holiday cocktail party post has conveniently become a Super Bowl party post.  *wipes hands in a self-satisfied fashion*)

So here’s the deal with these three.  We did actually serve them all together.  We also put out mixed nuts.  And we made those lovely cookies.  It was a good day.

The wings were tasty, but kind of a hassle.  I mean, wings are always kind of a hassle, but the hassle of the glaze bears some mention.  When you do the baking step, you should grease the sheet at least a little and/or put down foil to keep them from sticking.  I lost a lot of skin and, frankly, quite a bit of meat just from trying to turn the wings.  The glaze was the real troublemaker, though.  I burned it on the first try.  Badly.  Like black ooze at the bottom of the pan, doors and windows open to clear the smoke and avoid waking the baby with the fire alarm bad.  I think the key is to just be sure you can keep an eye on it.  It goes from way too thin to burned really quickly, especially if you halve the recipe like I did.  Once it’s done and not burned, the glaze is really tasty.  The chili powder adds a lot.  The cayenne mostly just adds heat, but that’s welcome here.  We started rolling some roasted nuts in this glaze.  That was extremely good.  The glaze thickens a bit when it sits, so don’t get upset if it isn’t super goopy right off the range.

Sweet, spicy, sour, hot, awesome

Sweet, spicy, sour, hot, awesome

As for the cocktails, the spritzer was nice, but maybe a little forgettable.  I would rather just have a glass of wine, really.  I couldn’t taste the ginger ale and didn’t really even get a sense of the bubbles.  The kirsch or maraschino does add a little bit of cherry flavor and sweetness.  The maraschino adds a LOT of sweetness, really.  I preferred the drier taste of the kirsch.  We did a taste test with our guests, and we were evenly split between the kirsch kamp and the maraschino maniacs.  (groan…)  If you like something sweeter, pick maraschino. 

Red wine spritzer with those amazing palmiers and the macadamia nut bars.

Red wine spritzer with those amazing palmiers and the macadamia nut bars.

Now, the tequila cran cooler was an unqualified success.  I loved it.  The Campari cut the sweetness of the juices and the sharpness of the tequila.  Frankly, I might consider putting a little campari in margaritas next summer.  Also, the sugared rim was definitely welcome because the other tastes in the drink started to lean toward sour and bitter once the Campari was in there.  I think this would be some good training wheels for Campari.  In other words, B, try this one.  You’ll like it.

Coming to a BBQ near you: Summer 2014

Coming to a BBQ near you: Summer 2014

Go….let’s say Broncos.