|Sweet corn with Queso Cotija and chipotle|
First, some background...
With the national employment rate for young adults between the ages of 18 and 24 at an all-time low (at 54 percent), a lot of GenYs are moving back home.
According to a recent survey released in March by the Pew Research Center (a non-partisan, independent public opinion research group based in Washington, D.C.), boomers and their adult kids are, nevertheless, making it a positive experience. While 12 percent of the GenY respondents said that it has hurt their relationship with their parents, 41 percent said that it has had a positive effect. I think that's interesting, don't you?
Having said that, our 24-year old son moved back from New York City last month. He's back, now a trained French chef, and he's cooking for us. He's been preparing some of the incredible foods that he made in NYC, and today's post is about one of them.
★ Grilled sweet corn in the husk with Queso Cotija
★ Sirloin cheeseburgers with smoked fontina or cheddar
★ Fresh watermelon chunks
Mesquite gives the food a sweet, light, smokey flavor. Mesquite coals smell absolutely wonderful, too! They stay hot for a long time, so be sure to spray down the coals to make sure that they're out after you're finished cooking. Also, don't overload the grill with wood. Mesquite coals produce a smokey, hot grill.
1. Start with fresh corn in the husk. Peel off a few of the outer husks, but leave enough to cover the corn.
2. Soak the corn in cold water (fully submerged) for 30 minutes. This will soften the husks and create steam for cooking.
3. Peel back the husks and remove the silk.
4. Rub the corn with sweet butter, olive oil, or duck fat (available at Mexican markets). Mash in crumbled Queso Cotija, which is a seasonal artisan cheese from Mexico made only between the months of July and October when the cows graze on lush grass that grows on the mountainsides during the rainy season. It's similar to Greek feta, so if you don't have a good Mexican grocery nearby, feta is a reasonable substitute. This cheese is dry & crumbly, so pack it in as best you can. ;o)
5. Sprinkle with chipotle powder.
6. Pull the husks back up around the cob, tie securely with a spare husk, and roast over hot coals until the husks are brown on all sides (about 15 minutes). Cool for 5 mins. before serving.
|Toasted sesame buns & a cheddar burger|
Purchase good quality lean ground sirloin. The burgers in these pix were as good as they look!
1. Zak brushed the burgers with butter or duck fat on each side while on the grill.
2. He melted a slice of smoked fontina over mine and a slice of cheddar over his, then served them on toasted sesame buns.
3. Mayo on one side, Dijon on the other.
4. Thinly sliced shallots, grilled Roma tomato slices, and thin slices of avocado went on top of each cheeseburger. Then, a handful of fresh spring greens.
Serve with a good Mexican beer or a glass of sparkling water over ice and fresh watermelon.