Tuesday, July 20, 2010

Grilled Corn and Pesto Pizza

Monte's geology partner from Arizona flew in yesterday and I echoed grilled pizza from a previous post. But I tried some new things, learning more. We know Stan says he likes a pizza with anchovies, artichoke hearts, feta cheese, jalepenos, olives, and hot sausage. I'd have to try each of those things individually to test, but the pizza was too salty. I think the biggest culprit was the chorizo sausage I'd pulled from the freezer and crumbled and browned. I used it on another pizza with mushrooms and onions and mozzarella and that one was too salty too. The other night's pizzas were not too salty at all and all of the combos were good. In the future I'd just brown up ground meat and season it myself.

The best pizza last night was one I spread with pesto sauce, instead of the spaghetti sauce. I make up pesto from fresh picked basil every year and freeze, without parmesan, adding in fresh parmesan when using the pesto. Then I tossed on chopped tomato, mozzarella and parmesan cheese.

I did do a dessert pizza - good flavors but didn't work. I'd mixed some orange liqueur and orange peel into mascarpone cheese and spread on the pizza, scattering sliced fresh strawberries. The cheese started melting off the pizza. So I think this one would work with more of a crust lip, or not spread it to the edges. Too, because of the cheese running, we let it sit quite awhile to let it cool and not be so runny. But I also mixed up some yogurt ice cream, which I'm going to post next, which was a hit!

The grilled corn was a hit with Stan. In the summer I grill corn all the time. I've read lots of recipes, and even have my son Travis's opinion, on grilling corn, and have tried probably all the options. Since I don't want to baby the corn and brush on stuff, I leave it in the husk and let the husk char black, with occasional turning. BUT I do peel off some of the outer husk and cut off the tip of silk and husk close to the corn top. Some will tell you leaving the husk on just steams the corn. Removing some of the husk eliminates this complaint. By charring, the silk is no issue either. So it's the simplest method for me.

I mixed up a butter for the corn. Plan on 1 Tb butter per ear of corn. So I did -
4 ears of corn
4 Tb butter
1 large canned chipotle with some of it's adobo sauce (I always keep this in a jar in the fridge), chopped
(1 Tb mayo - 0ptional)
1 Tb chopped cilantro

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