Long Island Sweet Corn

When our Field Marketing Representative visits our Partners on the east end of Long Island, he always stops at the farm in Quogue just off County Rd. 104 and comes back with a sack of sweet corn. Yum! We all scramble to grab a plastic bag to get our share.

It’s all about the tenderness, sweetness and the crunch!

I am going to let you in on a few tips. I couldn’t wait to get that pot of water ready, so I put it on my Electrolux Induction Burner which boils water almost instantaneously. When your water boils, shut off the burner which instantly stops boiling and put in your corn. Keep it in the pot for approx. 2-3 minutes. Ah, the crunch! I already had my butter ready. It was sitting on simmer on my induction cooktop. No problem. I could have that butter simmering all day just in case I wanted an extra ear of that succulent sweet corn.

As an alternative, I often grill my corn. Soak the whole ear of corn in water - leave the husk but remove the silk. Place the corn on the grill and roll back and forth for approx. 10 -12 min. Voila! The crunch with a grilled flavor! You can also roll back the husks and spread with spices, butter, flavored butters or spreads. Pull the husks back up and grill.  Enjoy!

Happy Cooking!

Grill Wherever You Go This Summer

What a glorious week for anyone that was on vacation!

Did you know that you can have a barbecue grill to go? The Weber Baby Q is the perfect grill for the all around barbecue experience. I recently purchased one for a friend and also ordered the portable rolling cart. It's the greatest thing! The perfect size and the cart folds down and you can roll the grill anywhere you choose. I definitely would recommend one of these if you like to picnic or barbecue on the beach. A friend of mine also brings it indoors in the winter, places it under venting in her kitchen and experiences the barbecue experience all year long. The grill is also perfect for the tailgater. Happy Cooking! 

A Salute to Steak

With plenty of time left in the grilling season, I recently found myself flipping through a beautiful recipe book filled with full-color glossy photos of mouth-watering steaks.

The book was put together by Weber Grills and was inspired by a series of cooking competitions that took place a few years ago on Marine Corps installations around the country. All proceeds from the books sale have been donated to charities that support Marines, including Injured Marine Semper Fi Fund, Wounded Warrior Project, Fisher House and Marine Corps-Law Enforcement Foundation.

Command of the Grill, A Salute to Steak, features 29 recipes from winners and runners-up in the Command of the Grill competitions. Famous former marines, like Ed McMahon, Wilford Brimley, Tom Seaver and more also shared their own recipes. 

As the largest dealer of Weber Grills on the north shore of Long Island, Appliance World is proud to share the story behind this book and the charities it supports. Read all about it on the Command of the Grill website.

Here's a sample recipe from the book:

Combat Steak
from Col Stewart Navarre, MCB Camp Pendleton

Rub
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

4 bone-in rib steaks, about 10 ounces each and 1 inch thick
3 large portabello mushrooms, about 4 ounces each or 1 pound button mushrooms
1/2 cup (1 stick) butter, divided
2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup red wine
1/2 cup crumbled blue or feta cheese (optional)

1. In a small bowl mix the rub ingredients.

2. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Meanwhile, prepare the mushrooms.

3. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. With a teaspoon, scrape out the dark gills (if using portabello mushrooms) and discard. Cut each mushroom in half, and then cut each half crosswise into 1/2-inch slices.

4. In a 12" skillet over medium-high heat, melt 1/4 cup of the butter. Add the mushrooms and garlic, spreading the mushrooms in a single layer. Season with the salt and pepper. Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside.

5. With the lid closed, grill the steaks over direct medium-high heat (450°F to 500°F) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily over indirect medium-high heat.) Remove from the grill and let rest for 2 to 3 minutes. Meanwhile, reheat the mushrooms over medium heat, adding in the remaining 1/4 cup of butter and heating until the butter has melted. Serve the steaks warm with the mushroom and butter mixture spooned over the top. Add the crumbled cheese, if desired.
Makes 4 servings