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Grilled Corn with Lime and Basil

Cooking and dining outside has to be one of my favorite things to do. And nothing says summer like fresh sweet corn-on-the-cob. Next time you’re grilling, toss a few ears (of corn) on the barby to really fire-up the flavors. Roll it around for 10 minutes or so or until it’s charred in several places (giving it gorgeous grill marks!) Then drizzle generously with this wonderful fragrant and tangy lime basil butter. Scrumptious!

For rave reviews, serve-up this flavorful gourmet grilled corn to your family and friends next weekend. BBQ season is finally here!

Bon Appétit!


These photos were taken on my friend James’s riverside deck. The first official BBQ of the season, it was quite the party. He’s a great cook and has fabulous taste. Just look at that Laura Ashley table-cloth! I’ll post the shrimp orzo salad and rhubarb crisp recipe asap..

PS. If you like this recipe, you can subscribe to receive new free recipes and give-aways via email.

Grilled Corn with Lime and Basil

 

Ingredients:

  • 6 Ears corn, husked
  • 3-4 Tablespoons finely chopped fresh basil leaves.
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons butter
  • ½ tsp. finely grated lime zest
  • 1 Tb. fresh lime juice
  • ¼ tsp. salt
  • ⅛ tsp. freshly ground black pepper

Instructions:

Preheat the grill to medium-high. Oil the grill’s surface.

  1. In a small bowl, combine the basil, olive oil, melted butter, lime juice, lime zest, salt and pepper.
  2. Grill the corn until it is slightly softened and charred in spots, about 10 minutes, turning several times. Watch it carefully so it doesn’t burn.
  3. Place the grilled corn on a large platter, drizzle or brush the lime/basil butter all over the corn and roll the corn around to coat evenly.

 

Enjoy!

Per serving: 110 calories, 17g carbohydrates, 3g protein, 4.5g fat (0.5g saturated), 0mg cholesterol, 2g fiber, 150mg sodium.

Classic French Hollandaise Sauce

Everyone needs a great go-to recipe for classic French Hollandaise sauce. You know, that rich, smooth, heavenly, and delightfully lemony sauce. The one that we “health-nuts” try like hell to avoid? The sauce that makes eggs Benedict worth waking up early for, and going to brunch on Sunday. That sexy sauce that makes asparagus sing. The very sauce when poured over salmon entices even small children to devour. Yes dears, Hollandaise is the sauce you need to learn to make.

I see you rolling your eyes over there. I know what your thinking. I’m here to tell you that if you can follow a recipe you can make this fabulous sauce. I just know it! So make Julia Child proud of you. And get your whisk ready. Remember to remain vigilant, and as my foodie-friend James insists “honey, you just can’t walk away from the stove!!!”

Bon Appétit!

If you like this recipe and want to share it with your family/friends, just click on the facebook link above. *You may want to print and save this one.

 

 

Eggs Benedict with Sautéed Spinach & Mushrooms, and side of home fries.

One of my favorite breakfasts. Just substitute lobster for meat. Heavenly.

* I read somewhere that when Martha Stewart was in Jail she was asked the question: “What did you miss the most in jail?” She didn’t mention her daughter Alexa, her beloved dogs, or even one of her gorgeous estates.

She said “lemons.” She missed the flavor of lemon most of all. I love you Martha.

 

Classic French Hollandaise Sauce

(Recipe adapted from Alton Brown)

Ingredients:

  • 3 egg yolks
  • 1 teaspoon water
  • 1/4 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/2 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
  2. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
  3. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until you pull your whisk through, the mixture coats the whisk (like in the photo above).
  4. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. *You may cheat and slowly add melted butter instead of the chilled pieces. But remember, “you just can’t leave the stove!”
  5. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. If the sauce starts to break, whisk in some warm water.
  6. To make Sauce Béarnaise I add some finely chopped tarragon and fresh black pepper. Yum.
  7. Enjoy!

 

Magical Gingerbread Cake

 

Ahhh…. the aroma of homemade Gingerbread, it just wouldn’t be Christmas without it. I love, love, LOVE a deep, dark, delicious gingerbread, served with whipped cream, luscious lemon sauce, or simply sprinkled with confectioner sugar. One of our holiday favorites, this “old school” recipe dates back to Colonial times and has been updated to be healthier with whole wheat flour and spicier, loaded with lots of extra ginger. Just like Grandmother’s only better. A gingery gingerbread cake, whole-grain, less fat, less sugar and maybe just as magical…

Happy Holidays!

~Just like all of us, this website is a work-in-progress, please feel free to leave me any comments or suggestions. Please share www.bakedinmaine.com with your friends and you may follow bakedinmaine @ www.twitter.com/bakedinmaine

PS. I love to read you comments! Let’s get cookin’!

 

Ingredients:

  • 2 1/2 cups whole wheat pastry flour or (sub. white whole wheat)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ginger, ground
  • 2 teaspoons cinnamon
  • 1 tablespoon of fresh ginger, finely grated (optional)
  • 1 cup blueberries (optional summer treat)
  • Dash of allspice (optional)
  • Dash of nutmeg (optional)
  • Dash of cloves (optional)
  • 1/2 cup butter, Smart Balance, or apple sauce.
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup molasses
  • 2 eggs
  • 1 cup boiling water

 

Directions:

  1. Preheat oven to 350°F. Grease/spray and flour 2 (9″) round cake pans or a 9″ X 12″ rectangular pan.
  2. Mix the dry ingredients in medium bowl; set aside.
  3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low-speed after each addition until smooth. If you’re using blueberries, add them now. Pour into prepared pan/s.
  4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
  5. Buy a little Christmas tree stencil or cut one out yourself. Sprinkle generously with confectioner’s sugar (I used a tiny fine mesh sieve). Serve with whipped cream and crystalized ginger, chopped. *Or enjoy some lemon sauce (below)…

* Optional Toppings:

  • 2-3 cups whipped cream, flavor with vanilla and/or molasses
  • 1 teaspoon of crystalized ginger, chopped (topping)
  • 1 cup confectioners sugar for topping (optional)
  • Or, fresh lemon sauce, below: 

Ingredients (lemon sauce):

  • 1 large lemon, juice of
  • 1 lemon zest, grated
  • 1 1/4 cups boiling water
  • 2 tablespoons cornstarch
  • 1/2 cup sugar, (or to taste)
  • 1 pinch salt
  • 2 tablespoons butter, melted

Directions:

  1. Boil water; add lemon zest, reduce heat, and simmer for 5 minutes.
  2. In a small bowl, mix cornstarch, sugar and salt together.
  3. Add water slowly, whisking constantly.
  4. Return to saucepan (and whisk) over medium heat for about 10 minutes until thickened.
  5. Lower heat and simmer for about 5-6 minutes.
  6. Remove from heat, and stir in fresh lemon juice and melted butter.
  7. Best served warm, over gingerbread or even fish.

Enjoy!

With a little whipped cream and crystalized ginger…


Perfect Roasted Turkey (or Chicken)

Let’s talk turkey… Okay, my fabulous foodie friends! The holidays are almost here and I wanted to share with you an exceptionally tasty brine for your turkey. For a moist and delicious turkey, marinate your fresh bird overnight in a brine of fresh herbs, lemon, sea salt and a water. When you add aromatics like herbs and lemon to the brine, the bird is infused with extra delicious flavor. Here’s how to prepare a perfect roast turkey (brined or not) for your next Thanksgiving feast, and a great stuffing recipe too!

Bon Appétit!

 

Ingredients:

For the perfect roast turkey:

  • 1  brining bag or huge pot
  • 1 large roasting pan
  • 1  fresh turkey (I used 20 lb. turkey)
  • brine, ingredients below (optional)
  • 1/2 stick butter or 1/2 cup olive oil

Instructions:

  1. Place rack on lowest level in oven and pre-heat to 325 degrees.
  2. Tuck the wing tips under the body of the bird, and place turkey breast-side-down in a roasting pan. Season inside of bird with salt and pepper, and stuff with a few cloves of garlic, a lemon (sliced in half) and/or an onion for more flavor. I like to toss in some herbs, an onion, a few carrots and a couple of celery stalks to flavor the pan drippings (for soup or gravy after). I don’t “stuff” my birds. Most people prefer the “crispy stuffing”, so I do it on the side, using a buttered casserole dish.
  3. * Click here for my classic stuffing recipe
  4. Cover the bird tightly with foil and bake at 325* for about 2 hours (for a 15-20 lb. turkey) or using “The Rule” go 10 minutes per pound, you do the math.Remove the foil (save it for later) very carefully flip the bird over (breast side up and brush your turkey with the melted butter to give your bird a rich, beautiful brown color. Insert a meat thermometer (if you have one) in a thigh. Place the bird back in the oven and cook another hour, basting every 15-20 minutes. For a crispy brown skin, crank your oven up to 425  cook until the thermometer reaches 170 degrees. If you don’t have a thermometer, use the  ”old school method”,  see if the legs wiggle free and easy and the juices inside and outside the bird run clear. If in doubt, cover it back up and put it back in the oven on 325* until it’s done.

Enjoy!

 

Ingredients:

For the brine:

  • 2 gallons cold water
  • 3 cups apple juice or apple cider
  • 4 tablespoons fresh rosemary leaves
  • 4 tablespoons of fresh sage
  • 2 tablespoons fresh thyme
  • 5-6 cloves garlic, minced
  • 1 cup Kosher or sea salt
  • 2 cups brown sugar
  • 3 tablespoons peppercorns (I used the 3 pepper medley)
  • 6 whole bay leaves
  • 3 lemons (zested and sliced)
  • 3 oranges (peeled)

Method:

  1. Combine all ingredients above (except the turkey) in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
  2. After it cools completely, pour into a large brining bag or pot. Place uncooked turkey in the brine, refrigerate for 12 to 24 hours. You can use a cooler full of ice. We put our turkey outside in the cold (below 40 degrees)
  3. To roast your turkey, remove the turkey from the brine. Fill your kitchen sink with clean, fresh cold water, and rinse well for 10-15 minutes to remove most of the salt. Throw the brine out.
  4. Remove the turkey from the water, pat it dry with paper towels, and bake away! (see above)

Classic Stuffing with (or without) Oysters