Keeping it Simple

Nothing complicated here!

Simple food, full bellies.

Welcome to the weekend, friends!  Nothing complicated or adventurous here, just good food.

We’re on vacation this week, and that probably means that we’ll spend a little extra time with the barbeque trying something new.  It also means that we’ll spend a little extra time at other people’s barbeques enjoying the fruits of their labour (and blogging about it if they’ll let us!).

But today, we’re easing into the weekend and keeping it simple.

I was craving a ballpark hotdog, so I fired up the grill and hubby added a couple of burger patties from the freezer for himself.  As unglamorous as that sounds, they look pretty good, don’t they?

Since corn is in season now and the grilled corn was such a hit last time, I also added a cob to the grill.  In the spirit of keeping it simple, I didn’t use any oil or melted butter while it was grilling this time and only added a bit of butter and salt just before eating.  The result was an equally delicious if slightly smokier flavour, and it totally worked.

Kudos to these hotdogs, too.  We’d never tried them until a couple of weeks ago, and they’re my new favourites.  You know how infuriating it is when the tiny regular hotdogs only take up about two thirds of the standard sized bun?  And then you get to the last bite and it’s just bread and ketchup?  Well that’s not a problem here.  The bun in the photo is a bakery panini roll and it’s a perfect fit.

"Taaake me out to the ballllll gaaaame..."

Ah, Lester, you make a delicious hot dog.

Apparently they’re also the ‘official hot dog’ of the Toronto Blue Jays.  Go Jays! (Thank goodness for professional sports teams that make you feel good about eating food that’s bad for you by assuring you that by doing so you’re being a supportive fan.)

Burgers, hot dogs, corn on the cob, watermelon, baseball.

It must be summer!  Enjoy.

 

 

Barbeque makes everything taste better

This is turning out to be a pretty relaxing Saturday.  The kind of Saturday that means we had time to stock up on fresh groceries, peruse new recipes, and try out a couple of new dinner foods on the barbeque: marinated boneless skinless chicken breasts and grilled corn on the cob.  (After yesterday’s ribs, we’re keeping it a little healthier today.  But still tasty.)  Rather than ruminate on it, I’ll just get to the good stuff:

Grilled to perfection

Grilled to perfection.

Marinated Lime & Mustard Chicken (recipe from The Barbecue Bible)

Mix the juice of one lime (about 1/4 cup), about 2 tsp olive oil, 2 tbsp honey Dijon mustard (we used French’s), plus a pinch each of cayenne, garlic, and cumin.  Rinse 2 chicken breasts and pat dry, then pour the marinade over and refrigerate for 2 hours.  Preheat the grill to medium, and cook for about 10-12 minutes.  (We might have left them on a tad long but they were still juicy.)

Grilled Corn

This one’s pretty standard.  The grill was already on medium, which worked out perfectly.  Every couple of minutes we turned the corn about 1/4 turn and brushed them with melted butter with a bit of cumin in it.  Done after about 10 minutes.

The Verdict

It might be sacrilegious to prefer vegetables to meat when the barbeque is involved, but even though the chicken had a lovely hint of lime and we’d certainly use the marinade again, the corn was the highlight of the meal for both of us.  Which is saying something, because even though in my opinion corn on the cob is the ultimate summer food, it’s never been one of hubby’s favourites.

So there we have it: further proof that the barbeque makes everything taste better!