Grilled corn on the cob

Personally, I'm really worried this country is going to go insane over Memorial Day weekend and have parties that lead to a spike in infections, but if you happen to have a safe social distancing BBQ, try this:

For 4 ears of corn:

Melt 4 tbsp of butter (1/2 stick), I use a saucepan over low heat because when I try to do this in the microwave it explodes.
Mix in a couple teaspoons of black pepper and salt in the melted butter.
Remove husks and rinse the corn cobs, then lay out pieces of foil, about 12"x12". You'll want to do this assembly-line style so have the foil laid in a pile.
Take each clean cob, lay it on a piece of foil, and brush with the butter/salt/pepper mix all over until it's covered. Wrap each one in the foil, making sure they're completely wrapped up so the butter doesn't drip out while cooking.
Grill for about 20 minutes, turning repeatedly. Bryce always starts the corn before the rest of the meat or meat substitutes being grilled, so get these going first. They'll be very hot and a little browned when finished, so give them time to cool before serving!

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Pasta with Oil & Spices

So rather than go to the store yesterday after work for some fancy-pants ingredients needed for a new dish, I went for a run instead. There will be no running today in this rain, so new dish will be tonight. Last night I made Rhys's favorite pasta, which I've shared here before but it's worth revisiting. And, there's a picture this time! Cook 1 lb of mostaccioli (this will feed an army, so cut in half if you're not feeding, well, an army). Once the pasta is cooked and drained, return it to the pot and add 1/4 cup of EVOO. Add a little more if all the pasta isn't nicely covered with oil. Add a lot of oregano, about 2 tbsp but adjust to taste. Add black pepper, about 1 tbsp. Top with crushed red pepper to taste, depending how spicy you like it. And that's it!

Middle Eastern Veggie-Falafel Bowl

I honestly struggled with what to call this because there was so much thrown in. So I'm keeping it simple: Make 1 cup of basmati rice Veggie prep: 1/2 bell pepper sliced into strips 1/4 onion also sliced 1 piece of celery diced 1 small potato diced into very small pieces Sautee the veggies in EVOO but start the potato first (give it about 3 minutes before adding the other veggies). Once all of the veggies are cooking, season with curry powder, turmeric and cumin (enough to turn them all yellow). Heat one can of black beans in a separate pot. (Garbanzo beans are more along the lines of middle eastern food, but Bryce doesn't really like them so I went with black beans. Call if fusion.) Once the veggies are softened, set them aside and cover to keep warm. In the same pan, heat one can of light coconut milk, and begin adding red curry paste (use the fork method that I've described, about 3 forks' worth of paste). Once the curry paste is mixed ...

Rose's Roasted Red Potatoes

We had a pork chop repeat last night as the main course, but this is quite possibly my favorite side dish: About 3 lbs red potatoes, wash and dice into bite-size pieces. Do not peel the skins. Heat your oven to 400 Put the diced potatoes in a large baking dish (13x9), and add about 1/4 cup of EVOO (enough to cover all of them but not soaking) Season with oregano (lots, like 2-3 tbsp), garlic powder, black pepper, and a little kosher salt. Stir that all around so they're evenly seasoned. Bake for about an hour and stir them a couple times during that hour. When the potatoes are soft and you can cut right through them, they're ready. Simple but delicious and works with nearly any chicken/steak/pork dish!

Rose's Cooking Through Covid

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