Keeping Fun in Food
Ah summer! I love this season of picnics and barbeques. In fact, we’re having a McG family celebration tomorrow, and I’ve been asked to bring my Mac & Cheese. Some of you might find this recipe a bit heavy for a hot day. Never fear! I’ve got a refreshing, light dish for you. This Citrusy Corn Salad is the perfect side to a burger or rack of ribs. I also think it’s amazing served on top of grilled fish.
Citrusy Corn Salad (serves 2)
Clean and cook 2 ears of corn in salted boiling water for 2-3 minutes. I like a firmer kernel, so feel free to cook your corn a bit longer if need be. Ta-da! That’s it! You are finished with the stove. Take a knife and run it down the side of each cob to cut off the kernels. You should have honey comb-like wedges as seen in the picture above. Separate the kernels and transfer to a bowl.
Next take out your trusty cutting board and chop 8-10 tomatoes into quarters. You’ll probably feel like a giant, but I think this is the perfect size to give another texture and some color to the dish. Afterwards, zest a lime and then add the juice. Add the salt and pepper and stir.
Here’s the point where I’ll lose some of you. Wait-come back! Just hear me out. I love cilantro and think it’s the perfect accent to the fresh citrus of the lime and sweetness of the corn and tomatoes. I recommend you add a tbs of chopped fresh cilantro to the salad to finish things off. I recognize that cilantro can be a polarizing herb (sorry Dad and Apres), but I like it so go on and add it.
Now transfer your corn salad to a brightly colored bowl and pop in the fridge. This can sit in there for a few hours, and this will allow the flavors to blend. Now go grab a beer and get back to your party!
Is there anything more decadent than a rich, creamy, cheesy plate of Macaroni and Cheese? Nope. It’s perfect for a backyard barbecue, and in the dead of winter by a raging fire. Little and big kids alike agree it’s the perfect food.
I grew up making my own from the box or heating up the creamy Stouffers’ version as a side. When I left for college, I realized I was the boss in my kitchen and upgraded to entree portions. Here’s my take on this classic dish. Feel free to have it your way, creamy or baked!
Macaroni and Cheese
Put a large pot of salted water on over medium high heat, and add the macaroni when it comes to a boil. Cook pasta for 3-4 minutes and drain.
In a large pan, melt butter over medium heat. Add flour and whisk until combined. Continuously whisk the butter and flour mixture for about 5 mins, or until your rue becomes a pale brown and starts to bubble up.
Turn heat to low and gradually whisk in the cream to your rue. Once combined, turn up the heat to medium low, and whisk your mixture for about 5 more mins. You should start to see the beginnings of a gorgeous, thick cream sauce. Add in your ground mustard, salt, pepper, nutmeg, and a sprinkle of cayenne. Once incorporated, turn up the heat to medium and whisk in a cup of your cheese. After its combined, add in next cup of cheese. Repeat with final cup of cheese. Gradually whisking-in the cheese will give you a smoother sauce without the cheese clumps.
Isn’t that sauce gorgeous! I love the pale orange color you get when mixing the two kinds of cheese. This sauce is just dying to envelop those cute little macaroni noodles. Stir your noodles into the gooey cheese sauce.
You can choose to stop now if you are a creamy mac fan. Or if you prefer the baked version, sprinkle a half cup more of the sharp cheddar on top and bake for 20-25 minutes in a 350 degree oven.
I strongly recommend you make this now…and then top it with crumbled bacon! For the bacon, cook 3-4 strips over medium high heat. Then add to the top your macaroni and cheese. Enjoy, I know I did.