13 August 2012

Super Fresh Feast

As noted previously, we pulled out all the stops on dinner Sunday night. It was Pretty Girl's last night in town and the gorgeous weather practically begged us to barbecue. Some of the garden is maturing rapidly, so it was a good excuse to make a meal from what was fresh in our backyard. We were able to make everything, minus the pork chops, from stuff in the garden. I'll list everything here and tag it appropriately.

Uber Sinful Corn on the Cob


8 ears of corn
1 cup mayonnaise
Juice from 1/2 lime
1 block of Cotija cheese


Bring a large pot of water to a boil and add the corn. Bring water back to a boil, shut off the heat, and let corn sit for five minutes. Remove. Combine mayo and lime juice. Spread corn with mayo and sprinkle with cheese.

From this ...
... to this!
Beer Battered Japanese Eggplant


Olive oil (for frying)
1 cup whole wheat baking flour
1/4 tsp. cayenne pepper (more or less for your liking)
8 oz. lager beer
8-10 Japanese eggplants, cut in long slices (picture below)
4 oz. Greek yogurt
Juice of 1/2 lemon
1 small garlic clove, minced
1 tsp. salt


Pour oil in large heavy skillet and heat on high. Mix flour, cayenne pepper and lager beer together. Dip eggplant slices into batter. Fry eggplant slices for about two minutes, or until golden brown and then flip.

Combine the yogurt, lemon juice, garlic and salt for a dipping sauce.

From this ... 
... to this!

We also ate slices of fresh tomato with nothing more than a little salt sprinkled on top. We finished the feast with a delightful peach cobbler and vanilla ice cream. Our peach tree didn't produce any peaches this year (thanks to all the squirrels that knocked them off in the early summer). A neighbor was kind enough to give us a bag full of peaches from her tree.

Peach Cobbler


6 large peaches, cut into thin wedges
1 tbsp. sugar
1 tbsp. fresh lemon juice
1 tsp. cornstarch

1 cup all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 stick of cold butter, cut into small pieces
1/4 cup boiling water


Preheat oven to 425. Mix peaches, 1 tbsp. sugar, lemon juice and corn starch into an oven-safe casserole dish. Cook for 10 minutes.

Combine flour, sugar, baking powder and salt. Blend in butter with a pastry blender until mixture looks like coarse meal. Stir in water until just combined.

Spoon flour mixture on top of peaches in clumps. It will spread while baking. Bake for 25 minutes.

Fresh from the garden: corn, tomatoes, cucumbers, Japanese eggplant and peaches (from someone else's peach tree).

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