On Sun, 04 Apr 2010 19:32:28 -0400, Tracy > wrote:

>Melba's Jammin' wrote:
>> Yesterday I grilled fresh asparagus instead of steaming them in butter
>> in a skillet as has been my preferred method since Moses wore kneepants.
>> I probably won't ever do them my old way again, I liked it that much.
>> One more thing in favor the grilling is that there's no pan to wash,
>> just a hunk of foil to crumple and get rid of.
>>
>> My thanks to all who touted the grilling method. And no, I have no
>> plans to do it with the dirt chunks. Blech. Blech. Triple-blech.
>>
>
>You should try grilling broccoli - straight on the grill - no foil
>necessary.
>
>Slice it through the stem end so you have two halves. Toss with olive
>oil, salt and pepper. It is a totally different vegetable.

Or one of our summer favorites:

@@@@@ Now You're Cooking! Export Format

Corn On The Cob With Cheese And Lime

barbecue, vegetables

4 ears corn in the husk
1/4 cup mayonnaise
1/8 teaspoon cayenne pepper; or to taste
1/4 cup cotija or feta cheese; shredd

Prepare grill.

Soak corn husks in cold water 10 mins. Drain corn and grill on a rack
set 5 - 6 inches over glowing coals until husks are charred, about 10
mins. Shuck corn and grill until kernels are browned in spots, about
10 mins.

While corn is grilling, in a small bowl whisk together mayonnaise and
cayenne pepper. Using the small tear-dropped shape holes on a
four-sided grater, grate cheese.

Brush mayonnaise mixture onto hot corn and sprinkle with cheese. Serve
with lime wedges.

Contributor: Gourmet August 1999

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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