Monday, July 6, 2009
Failures and Disappointments. Again...
I certainly did - though I usually do as it is also my birthday. I will post pics soon from the night - the Macys fireworks literally went off in front of us on our roof deck. I am certainly saying my blessings more than usual these days...
We had an afternoon barbecue that extended into evening drinks that extended into a late night barbecue that extended into a roof deck so packed full of random strangers that friends and I had to retreat to my living room downstairs just to visit, much like the scene from Breakfast at Tiffany's where Holly Go Lightly and her Brazilian beau use the fire escape to flee her own overgrown party. I had a BLAST.
Anyhow, now that real life has kicked in again, I am feeling the effects of it. I had intended to post tonight about lovely southwestern spiced chicken legs cooked on the grill. And then I got caught up planting my new hydrangeas and begonias (I'm the WORST kind of gardener - I buy plants strictly based on their flower color) and low and behold - my grilling got a little neglected. I literally burned the living crap out of those poor chicken legs. Thank the Lord my asparagus and corn turned out, and as a bonus I discovered my new favorite flavored butter for topping grilled corn with - orange basil butter. It's easier than sex and it goes like this...
Orange Basil Butter
Enough for 2 Corn Cobs, unless you're a Paula Dean fan
* This would also be delicious over roasted asparagus or other vegetables of your choice
1/4 cup butter
hefty pinch of orange zest - that of half a medium orange
hefty pinch of sea or kosher salt
1 tablespoon minced basil
Melt butter in the microwave for 30 seconds. Add the orange zest and sea or kosher salt (the more the better if you're using unsalted/sweet butter.) Return to the microwave for another 30-45 seconds or until the butter has fully melted and has begun to bubble under the heat. Add the minced basil, swirling or stirring to incorporate, then poor over hot corn cobs.