Tag Archives: Summer

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.



Spicy Lamb Curry

17 Jul

Summer in San Francisco. This almost sums it up, you can’t get the full reality until the you’ve experienced the wind. Cold, bone-chilling, wind. I’m not being dramatic here (I didn’t write that in ALL CAPS) and I’m not going to quote Mark Twain, but foggy, balmy, windy,  54 degrees is not the typical stuff summer dreams are made of. BBQ’s, sundresses, beaches, picnics, sunbathing…. all compromised by the lack of any actual sunshine and that WIND.

After spending the last few years in what I now consider tropical paradise, San Diego, it is taking me a bit of time to readjust to the climate here in the north. I’ve managed to acclimate (kicking and screaming) with a new devotion to layers, multiple hot showers each day, always hot tea/coffee  (sure do miss an iced coffee here and there), and the comfiest of comfort foods. This here, being no exception.

A big warm steaming bowl of this curry at the end of a cold day is just what I love. Savory, spicy, rich, and filling. Like a big hug in a bowl, though I don’t really like hugs that much, so more like a big SF Giants win in a bowl. You get what I mean.

Why you should eat this? 

If you are in another part of the country that is experiencing a heat wave or even summer weather in general – save this recipe until you cool down. Or maybe you have AC? Turn it up and make this.

If you are here in San Francisco or maybe reading this from the North Pole (what’s up, Santa!) then I’ve got something for ya. Eat this because it is good. It is not terrible for you and it is super easy. I can literally whip this up in 20 minutes, put it in the pot to simmer and jump into my second or third shower of the day.

Serve over a heap of brown basmati rice and warm naan. So good. Pro tip: if you’ve given up on eating gluten, eat this with white corn tortillas in lieu of the naan, because eating this with your fingers is the way to go.

I like to use ground lamb here, but have tried it with ground turkey and it is a very good substitution. If you are more inclined to use a ground beef, go for it.

Spicy Lamb Curry (Servings: 4-6)

  • 1 lb. ground lamb
  • 24 0z jar of  marinara sauce
  • 4 tbsp. curry powder
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 1 jalapeno, small dice
  • 1 red bell , small dice
  • 3 scallion, chopped
  • salt and pepper
  • brown basmati rice , cooked
  • naan (or corn tortillas)

Heat a bit of oil in a 4 qt. dutch oven or pot.

Add ground meat, a little salt and pepper and let it brown.

Once brown, remove from pot and set aside.

Add onions to the same pot to brown, scraping up bits of the remaining ground meat from the bottom of the pan (if you have a little wine here, you can add a splash to help with the scraping).

Add red bell, jalepeno, and garlic.

When the onions are translucent, add browned meat back in.

Give a good stir and add curry powder.

Add marinara sauce and stir. Bring to a boil and turn down heat to simmer. I know, my photography skills are incredible, right? I’ll work on this… promise.

Let the curry sauce simmer for about 20 minutes, you want the marinara to reduce a little, give the veggies time to absorb flavor, and the curry spices to really release all of their super flavored goodness (legit culinary term).

Test for seasoning, if you need more salt and pepper – do it. Also, if your jalepenos weren’t spicy enough for you, add some red chili flakes. Be brave, it’s cold outside!

Serve over the brown basmati rice and garnish with chopped scallions, eat up. WITH naan or tortillas AND your fingers.

TRUST ME, SO GOOD (dramatic flare)!!!!!