In don’t have a photo of the actual “crazy good” corn (it’s so tasty that we inhale it before snaps can be obtained), so I’m illustrating this post with a lovely corn shot via Martha Stewart, as she boats a slew of delicious corn recipes (no surprise) you might chose to whip up if cilantro and queso fresco and crème fraîche aren’t your thing. Let’s just say that I’m providing you with options friends (and justifying my use of that aforementioned Martha Stewart photo).

But let’s get back to “the corn”…the one that will change your life, that will make you never look at corn the same way. Cool?

It’s an easy enterprise, this corn, not super scientific. I have “winged it” with great success even. It’s just hard to mess up, it’s that good. Here goes…

Crazy Good Corn

• - 6 ears of fresh sweet corn
• - 2 heaping tablespoons of crème fraîche
• - 1/2 cup of crumbled queso fresco
• - 1/2 large lime
• - Several sprigs of cilantro, roughly chopped
• - Sea salt
• - Fresh ground pepper

Husk and silk corn (good tutorial here).

Grill corn for about 10-15 minutes, rotating frequently. (*update: toss the corn in a little olive oil before grilling)

Let corn cool, then carefully cut off the cob and transfer to a large skillet.

Add crème fraîche, queso fresco, lime juice, cilantro + salt and pepper (to taste).

Stir over low heat until crème fraîche is incorporated and queso fresco begins to melt a bit.

Serve with burgers, steaks, grilled chicken, pork loin (or anything else you might wish to throw on your grill).

I can sling together a formidable Gin and Tonic. Ditto a Mojito; I’m good with the basics. But after consuming a few rather stellar artisanal cocktails during my trip to San Francisco last weekend, I’m itching to kick things up a notch. What I’m after is something that tastes as fresh and unique as, say…the inspired ginger, lemon, mint, vodka concoction that I can’t get out of my head a full three days after consuming it. Plus, this insane heat just calls for refreshing, herbal libations. Don’t you think?

So it was a bit serendipitous that I woke up to an e-mail from my friends at Oil and Cotton about two classes, taught by designer and herbal-mixologist Ashley North Compton, that they’re hosting in a few weeks, focused on creating fresh and seasonal cocktails using garden-grown ingredients, natural sweeteners, and spirits.

First there’s “Infusing Liquors & Cocktails” on Thursday, July 12, from 6-9 p.m., where students will experiment with peppercorns, citrus rinds, and dried herbs to create vodka infusions. The following evening, Ashley will teach “Bitters Tasting; Bitters Making & Cocktails“, which walks students through the creation of their own bottle of grapefruit-fennel or woodland bitters. (Grapefruit-fennel bitters? Yes, please.)

Each class is $75, and you can choose to take just one or both sessions. Oh and because those Oil and Cotton gals are so kind, they’re offering D Magazine readers a 10% discount on the classes. Just use the code HERBS at checkout on their website to receive the discount.

Watch out Lucky…I’m on your heels.

After last week’s breakdown of Sam’s perfect picnic, I’ve had more than one friend mention that they’d love to execute some similar outdoor dining magic but don’t have time to pull it all together.

And since I tend to view these sort of off-handed comments as opportunities for sleuthing and sussing and the like, I have unearthed a solution.

Enter, the ACME picnic box.

It is a genius (and totally chic) all-in-one perfect picnic situation, fully stocked with everything you need to partake in some alfresco dining with three of your BFFs. Tucked inside a big woven straw bag are Weck storage jars and a carafe for your sides and beverage, bamboo plates and cutlery, cotton napkins, wine glasses, and (wait for it) a mango wood cheese board and French picnic knife. All you need to do is add the tasty goods, and you’re golden.

Genius, yes?

I was chatting with a friend yesterday about the genius of a big, one-pot meal for when you’re entertaining. You know, something you can make ahead and then just let simmer until your guests arrive… Something like, say, a big pot of gumbo or boeuf bourguignon. Sadly, the hearty “one-pot” isn’t exactly suited for a Texas summer. It is a decidedly cozy, winter-centric enterprise. So my friend and I sat there noshing on a bowl of insanely good edamame dip while pondering the summer entertaining equivalent.

We came up empty.

But then later that night, still in a reverie over the aforementioned dip, it struck me. The dip is “the one-pot”. It’s hearty, tasty, substantial. It can be made ahead and requires no blazing hot oven or stove top. Oh and it’s a pretty, summery shade of green. Throw in a chunk of crusty bread, a big cluster of grapes, some rosemary cashews, a wedge of good cheese, and a few bottles of wine, and you’re all set. Problem solved. I love it when that happens.

I’ve got the full recipe for you after the jump…

(more…)

As spring pleasures go, eating outside ranks right up there with flowering branches and busting out the sundresses. Food just somehow tastes better when enjoyed al fresco. (Not sure of the science behind the phenomenon, but it just does.)

This past weekend’s warm days inspired my crew to eat every. single. meal. out at the little table by our pool (the heat also prompted my girls to actually jump into said pool at one point…we live on the edge friends). We kept things simple, mostly big salads and cheese trays and some pine nut crusted chicken action. But then again, one of the major pluses of outside dining is that it makes even the humblest (i.e. simplest to prepare) of foods taste great.

Since the five-day forecast is predicting more spring weather goodness, I thought I’d share the foolproof formula for my all-time favorite simple outdoor eat: roasted corn. (It might actually be the easiest thing ever in fact…) Here goes:

• - Start with the freshest possible corn on the cob, ideally from the farmer’s market
• - Shuck and rinse
• - Smear with a healthy dose of high-quality butter
• - Sprinkle with kosher salt, cracked pepper, parmesan cheese, and finely minced rosemary
• - Wrap in foil and put on the grill for 25 minutes or so

The end product will both elevate your burgers and hold its own against a good steak. It’s versatile that corn.

And it’s ridiculously tasty. I promise.

Ok, now, without further ado, it’s time for the winner of our fun spring giveaway. Congrats Jen Hughes…enjoy your patio prettifying goods.