Kate & Deb took us to Lala's for lunch and had some fantastic Italian deviled eggs, grilled artichokes and a really nice sliced steak salad (not pictured, unfortunately). The food was really nice, the wine was fantastic, and the company was perfection.
The next day we went into Boulder for some window shopping. We stopped in at a chain called BJ's for lunch (thus the title of this post). keith and I got a flight of 8 different beers - yummy! Kate's daughter, Beth, convinced me that getting one massive and massively stuffed baked potato was an ideal lunch. And it was. No pics of the food, but here are the fantastic gals we spent lunch with. The beer was ranged - based on taste. I'd go for the red again, or maybe even the stout. Delicious!
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| Kate & Deb |
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| keith, Chris & Beth |
Sunday night we had a cookout at Kate's house. Her husband George was grill-master, but took my advice about the corn on the cob he picked up early in the day: husk ON!! So we soaked them a bit in water, and then onto the top level of the grill for 30-40 minutes and the corn was perfect. It was my first of the season, and I couldn't stop congratulating George on a job well done. There's nothing that saps the flavor out of a great cob of corn like boiling it - which is what my family has always done! So if you don't have a grill, leave the husk on and pop the cobs into a 350 degree oven (on a baking sheet) for about 30 minutes. Peel back the husk and use as a handle, and the corn hair comes right off the top. The husk adds amazing flavor - don't neglect it! I hate it when I see people at the grocery store or farmers market husking their corn before taking it home. Such a waste!
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| Me after enjoying my first corn of the cob of the summer! |
On a final note, we've made it to Portland. Tonight I couldn't resist and managed to cook something in the tiny hotel kitchen (chicken, walla walla sweet onions, red peppers, garlic, spinach, parmesan cheese, and farfalle pasta)!
I've never cooked corn this way, but I want to try this. I have a gas grill, when you say the top level, do you mean the small rack that runs across the top of the grill? I don't want to burn anythign.
ReplyDeleteJustin
Let it be said that Christopher is never wrong. I always grill my corn, but husk it and wrap in foil. I got some corn yesterday and since I was grilling salmon, I decided to try it. I actually grilled it on low on the lower shelf for less time, maybe 20 minutes. The flavor was amazing and surprisingly easy to husk right before dinner. The husk also kept it warm while I was serving the rest of the meal.
ReplyDeleteHolly
Justin - I would often place the corn on the top rack while other things were cooking. But Holly's way of directly on the heat is perfect as well!!
ReplyDeleteThank you for your answers. I'm going to try it.
ReplyDeleteJustin
YEAH for lunchtime baked potatoes!! I should really make myself a loaded one at home sometime. Hmmm... that's a really good idea! Some fresh broccoli, sour cream, fake bacon... *drool*. :)
ReplyDelete