Grilled Corn On The Cob

Ingredients -

Fresh Ears of Corn, husk and silk
removed
Vegetable Oil Spray


Preparation:

Bring large pot of water to boil. Add
husked corn ears and boil corn 3 to 4
minutes or until tender. Remove corn
from boiling water. Coat with vegetable
oil spray.

Preheat barbeque. Place cooked corn
on hot grill. Cook until grill marks form
and corn is reheated. Remove from
heat.
Grilled Skewered Veggies

Ingredients -

1/2 pound Baby Portobello Mushroom
Caps
1 1/2 pounds Small Zucchini, cut into
1-inch slices
12 to 16 Cherry Tomatoes
Italian Vinaigrette or Dressing for
marinating.
9 to 12 Pineapple Chunks


Preparation:


Wash mushroom caps. Place
mushrooms, sliced zucchini, and
cherry tomatoes in marinade. Let
marinate in refrigerator for at least 4
hours.

Drain vegetables, reserving marinade.
Thread vegetables alternately with
pineapple onto skewers. Cook on grill
over medium heat for about 10
minutes, turning occasionally and
basting with reserved marinade.

May be served on the large skewers
themselves for a less formal meal or
striped and served in a serving dish for
more formal meals. Or an alternative is
to get long wooden skewer sticks like
used in Oriental Restaurants for
serving Teriyaki Beef or Chicken made
up as individual servings and served
as a side dish to guest for a more
personal approach.
Ingredients
Makes 1 1/2 quarts
2 1/2 cups heavy cream
2 cups whole milk
2 vanilla beans, halved lengthwise
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
Directions
Put cream and milk into a medium
saucepan over medium-high heat.
Scrape vanilla seeds from beans with
the tip of a small knife into pan; add
beans. Heat the mixture until hot (do
not let simmer), about 2 minutes.
Remove mixture from heat; cover, and
let stand 30 minutes.
Prepare an ice-water bath; set aside.
Put yolks, sugar, and salt into the bowl
of an electric mixer fitted with the whisk
attachment. Beat on high speed until
yolk mixture has tripled in volume and
can hold a ribbon on surface for 2
seconds, about 3 minutes.
Reduce speed to medium. Ladle 1 cup
cream mixture in a slow stream into
yolk mixture to temper it. Add another
cup cream mixture; beat to combine.
Transfer mixture to saucepan; cook
over medium-high heat, stirring
constantly, until it is thick enough to
coat the back of a wooden spoon and
an instant-read thermometer registers
180 degrees; 5 to 7 minutes.
Pour custard through a medium-mesh
sieve into a bowl set in ice-water bath.
Let cool completely, stirring often.
Freeze custard in an ice cream maker
according to manufacturer's
instructions. Serve immediately, or
freeze in an airtight plastic container
until ready to serve. If frozen for more
than 4 hours, let ice cream stand at
room temperature 15 to 20 minutes
before serving
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