Summer is Synonymous with Flavor (July 5 – July 11)

Nothing waves the sunshine flag like summer corn and there are many exceptional dishes with which corn is the impacting ingredient. From simplistic corn fritters to delightful corn smoked fish and grille smoked artichokes – keep the corn husks (not the silks) for smoking dishes in the grille for exceptional flavors! For delicious Smoked Fish, you will need: a fish grilling rack; 1 whole fish (that will fit into the fish grilling rack); 6 ears of corn (reserving the husks); orange juice; cooking sherry; 1 lemon; fresh herbs; & kosher salt. Prepare the fresh fish of your choice, such as a red snapper or trout. Clean the fish well and remove any scales. Marinate the fish for at least 1 hour in 3/4 portion of orange juice and 1/4 portion of cooking sherry. Spray the fish grill rack with non-stick spray. Place the fish onto the grill rack. In the cavity of the fish place fresh herbs such as thyme, tarragon, and chopped basil. Insert sliced lemons, with the seeds removed. Lightly salt the fish on both sides. Close the fish grill rack and grille the fish for at least 7 minutes on each side. When the fish is almost cooked, remove the fish (in the rack) and toss only the corn husks onto to fire, coals, or heat source. Immediately put the fish back on the grille with the lid shut. The corn husks will smoke the fish with the most amazing flavor. Serve your beautiful fish with a drizzle of lemon butter sauce. Smoked Artichokes are the perfect pairing with corn smoked fish. For the Smoked Artichokes, you will need: an artichoke for every 2 people; lemon rind; olive oil; and balsamic vinegar. Trim off the artichokes tip thorns, cut each in half and remove the choke. Boil the artichoke halves in water with a generous amount of olive oil and lemon rind, until tender (but not falling apart). Remove the artichokes with tongs, shaking off the excess water. Set the artichokes onto a grille pan with ventilation holes. Pour a small amount balsamic vinegar onto each half and then pour a small amount of olive oil on top of that. When the corn husks are tossed onto the fire, coals, or heat source set the grille pan of artichoke halves into the grille. Keep the lid closed to smoke the artichokes for this delightful grille cuisine! The added bonus is that since you are utilizing corn husks, you will have fresh corn-on-the-cob to add to the summer celebration. Try my Corn Fritters, which tastes so good with grilled fish: In a bowl, mix 1 cup of biscuit mix, 1 beaten egg; 1/4 cup of milk; 1/2 can of cream of corn and finely chopped jalapeno. Shake in small amounts of cornmeal until the desired consistency is reached. Drop a spoonful of the mixture, for each fritter, into hot oil and fry. Summer never tasted more true. © Kelly McBride Loft


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