WFDT

Friend,

Tonight for dinner I arranged what I call A Taste of Bavarian Baldwin. Some of you may already have read my summaries on yesterday’s day trip to Foley and Elberta, Paula Deen's restaurant, and Buc-ee's. If you haven’t and you are interested, I hope you have time.

I do not believe I have ever had corn on the cob until tonight, so I used the beautiful corn I picked up at the German American farm owned by the Cassebaum family. Seeing several generations of family working together made me feel good about the future of the world. I wish my family owned a similar farm and we had time to work together like they did.



Having never made corn on the cob, I searched the internet for an easy recipe. One that requires a decent amount of preparation calls for the cook to peel back the husk. Once you get to the stringy layer, remove all the fibrous string. Then roll the outer layers back over the corn. The picture above shows the three stages of this process.



Once reclothed, prepare a large cold saltwater bath. Soak the corn for 15 minutes. As the corn is soaking, preheat your grill to medium. I cooked the corn for 15-20 minutes, turning three times.



Between turns, I sliced a freshly grown tomato and prepared the Sweet Home Farm Bayside Blue cheese. It is important always to serve your cheese at room temperature, unless necessity prevents it. I also scooped a small portion of Sweet Home’s sweet fig preserves. Heavenly!



I did butter and salt the corn that was still growing in that fertile, God blessed soil just a day ago. What a blessing it is to share in the bounty of God’s beautiful creation that gives life to use each day anew.



If any of you would like to come over for dinner, please make yourself welcome. We have plenty of corn and tomatoes to share.

Faith, Hope, and Love,
TulaneLSU

Garden fresh pesto and noodles.

Grilled chicken halves marinated in olive oil, lemon, wine and Italian seasonings
Grilled eggplant
Grilled radicchio
Tomato tarte

NZ Sauvignon Blanc

quote:

---

Grilled radicchio

---

Interesting. How do you condiment/present after grilling?

Shrimp Creole
Cauliflower Rice
Steamed Broccoli

I take goat cheese and this time fete and put inside a rolled leaf. Pour on a little balsamic & olive oil, salt and pepper and then grill until the leaves wilt slightly, but the cheese isn't running out. Pull out the toothpicks holding everything together and serve.

Pizza. Pillsbury crust is okay, but not excellent.

Fried oysters, Mac and cheese, and a salad @ Chimes. Their Mac and cheese is so underrated.

Baby back rack over pecan, smoked Mac n cheese from someone’s post off here. Needs some tweaking for my ingredients but was good.

Baby backs look great! Nice job
I’m a fan of Meat Church rubs. The Holy Gospel is awesome on ribs.

We had Mexican at Cactus Cantina is GS. Not bad.