Tag Archives: San Francisco Giants

Grilled Sweet Corn and Sriracha Butter

24 Jun
Grilled Sweet Corn with Sriracha Butter

Grilled Sweet Corn with Sriracha Butter

It’s Summer. CAN YOU BELIEVE IT? To say that ‘time flies’ might just be the understatement of life. Time flies and life is short. Hear that? You get to be alive one time, life is short: eat butter. Real butter. Unless you are lactose intolerant. Then make this with mayonaise. Your lactose intolerant life is short, eat mayonaise. If you’re vegan, sigh.

Also short: this recipe. Annnnd this post.

Not too much has changed for me.

Kaepernicking at the finish of the SF Marathon

Kaepernicking at the finish of the SF Marathon

Still running. (Also copyright infinging, sorry Marathon Photo)

World Champion San Francisco Giants

World Champion San Francisco Giants

Still watching baseball.

Still cooking.

I make this Sriracha compound butter pretty often. I’ve used it on just about every type of steamed or grilled vegetable. Made a pool of it in baked sweet potatoes. Melted this and drizzled it on grilled steak. Popcorn. Cornbread. You get it right? If you’re heart tells you that a particular food item will be great with butter, than it can only get better with Sriracha butter.

Lucky for us, it’s summer. And in further evidence that summer is God’s way of saying ‘You’re welcome’, it’s the season of sweet corn.

OK, summer in San Francisco is more like God saying ‘What, don’t you people have enough? Here’s some fog and wind to keep you humble’. At least we still get fresh corn from local farmers, just outside of the city.

Summer in San Francisco

Summer in San Francisco

If you’re coming to visit this summer, bring a jacket.

Why you should eat this? 

Corn is full of antioxidents, fiber, and a good source of vitamin C. Like the strawberries I wrote about in my last post: try your hardest to go organic with corn. Corn in the US happens to be one of the most genetically modified (GMO) foods. In order to make sure that you are getting actual health BENEFITS from vegetables, organic is the best way to go. If you can’t find organic corn on the cob in your area, try the frozen food section. Lately markets have been  providing fozen organic produce because it is less perishable and they won’t lose out if customers don’t buy it quickly. It’s not a terrible option.

Grilled Corn with Sriracha Butter (Servings: 4-8)

  • 4 ears of corn, (either whole or split in half to 8 pieces)
  • extra-virgin olive oil
  • 1 stick unsalted butter
  • tablespoon sriracha
  • cilantro, roughly chopped
  • 1-2 tablespoons chili powder (to your taste)
  • Zest of 1 lime
  • 3 limes, each cut into 6 slices
  • course sea salt, I like Maldon
Grilling corn in Le Creuset grill pan.

Grilling corn in Le Creuset grill pan.

Rub corn with a bit of olive oil to start.

Heat a grill or grill pan to high heat, and grill the corn until slightly charred, about 5 minutes. Mmmmm charred.

Turn to cook on all sides.

Hello lover: Sriracha Butter.

Hello lover: Sriracha Butter.

In a small bowl or small food processor, combine the butter, sriracha, chili powder, lime zest, and a strong squeeze of lime juice.

When the corn comes off the grill, slather it with the mixture, sprinkle with cilantro, and a big sprinkle of coarse sea salt.

Serve with slices of lime and enjoy.

Trust me, so good.

Nichole

Strawberry Rhubarb Chia Jam

7 May

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It’s spring. I know where has the time gone? It feels like yesterday I was talking about Pumpkin Pie smoothies. Mmmm pumpkin pie smoothies.

While there are so many things that I love about spring: strawberries and rhubarb are what make it delicious.

The other part of spring that I love, should be no surprise to anyone in the world that knows me: baseball. In particular the World Champion San Francisco Giants. strawberries, rhubarb, and San Francisco Giants make this continuing relationship with life really worth it. I tell ya.

Lookit.

Two championships in three years. Go Giants.

Two championships in three years. Go Giants.

So this jam. It’s sweet from the strawberries, tart from the rhubarb, and the little bubbly texture from the chia makes it fun. I like to leave mine a little chunky so when people eat it they know what they are eating. Alright, I ate this whole batch by myself, but IN THE FUTURE if I choose to share, people will know what they are eating.

I enjoyed mine with my morning steel-cut oats, spread on some toast with butter, in greek yogurt, and by the spoonful. I would never eat standard jam or jelly by the spoonful because it is SO sweet, but this one tastes like what it really is: fruit. Which makes it heavenly and palatable by the spoonful. As with all of my recipes, let your imagination soar. Looking to the future where there may be a chance this ends up on ice cream.

I’d be remiss if I didn’t mention how incredibly easy this is to make. It might be more work than buying a jar of jam, but just barely. If you’ve never made a jam before, no worries! This won’t require canning, keep this in the fridge and use it within two weeks (mine didn’t last that long, no surprise) if you’d like to freeze the jam, let it cool completely and freeze in a Ziploc bag. Then defrost and store in glass.

Why you should eat this? 

Chia Seeds can be found in the bulk section of health food stores.

Chia Seeds can be found in the bulk section of health food stores.

Chia seeds are a whole food that can easily be absorbed by the body. They are rich in omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. And sometimes they are used to grow grass like hair on a rendition of Homer Simpson’s head. Don’t use those ones.

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Quickly: strawberries are best when bought organic. They are such a delicate fruit that they really absorb a lot of the chemicals from standard growers. They are also MUCH much more flavorful when organic. Look for farmers markets this time of year to get great deals.

Darling little strawberries are significant in vitamin-C which is a powerful antioxidant. They also contain vitamin B-6, niacin, riboflavin, and folic acid. They are an anti-inflammatory food that has been shown to protect against cardiovascular disease, some types of cancer, and improve the regulation of blood sugar to decrease the risk of type 2 diabetes.

Strawberry Rhubarb and Chia Jam (Yield: 1 ¼ cups)

  • 1 cup stemmed and diced strawberries, fresh or frozen
  • ½ cup rhubarb, small dice
  • ½ cup water
  • 1 tablespoon chia seeds
  • 2 tablespoons honey, to taste
  • 1 teaspoon lemon juice

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Dice strawberries and rhubarb to about the same size. Maybe a 1/4 inch each.

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Add all ingredients except the lemon juice  in a small saucepan over medium-low heat. Bring to a gentle boil, stirring frequently.

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Continue to cook for 20 minutes. Add the lemon juice.  Stirring frequently and breaking up any larger pieces of fruit along the way with a spatula.

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When the jam thickens significantly, a spatula will leave a clear path along the bottom of the pan. Like so.

Remove from heat. Allow to cool; jam will thicken as it cools. Spoon cooled jam into a jar. Enjoy as you will and go Giants.

Trust me, so good.

Nichole