Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants

Grilled corn is one of my absolute favorite foods of summer. There is just nothing like a cob of sweet corn charred over a grill. Mmm. But as much as I love a simple corn on the cob, sometimes I need a little variety. This recipe from Bon Appetit gives me my beloved grilled corn, plus fresh herbs and tomatoes. What’s not to love? This recipe also allows me to show off some of my favorite grilling tools, courtesy of OXO. I was sent some grilling essentials as a participant in OXO’s #WhatAGrillWants campaign, including a Corn Stripper, Silicone Basting Brush, and 16″ tongs. I was also sent a Bladed Meat Tenderizer (which I plan on using for steak in an upcoming recipe… stay tuned) and a Little Salad Dressing Shaker that is the perfect size for 2 servings; I will have a post including that little guy soon too!   The Silicone Basting Brush is perfect for grilling because it is head resistant, odor resistant, and easy to clean. I used it this time around to rub the corn with olive oil before grilling. The center bristles have circular gaps that hold on to the liquid as you transfer … Continue reading

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Summer months are just meant for barbecue. And not just barbecued foods on the grill; your slow cooker can make some mean pulled pork for you as well! This recipe is perfect for a crowd and is great on a kaiser bun with some coleslaw! I found this recipe in my Cooking Light magazine, made it over the weekend, and enjoyed it during the week for a quick meal to assemble. I also froze half of the pork to bring to the beach for my extended family to enjoy and it held up great! I changed the recipe a bit because I ended up with a 5.5 pound pork shoulder so I altered the amounts to compensate for that. Ingredients: 1 tablespoon plus 1 teaspoon Spanish smoked paprika 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (5 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed 1 tablespoon olive oil 1 cup unsalted chicken stock 2/3 cup balsamic vinegar 2/3 cup molasses 1/4 cup lower-sodium soy sauce 2 teaspoons crushed red pepper 1 8 oz jar peach preserves 2 cups vertically sliced onion 8 garlic cloves, roughly chopped 1/2 cup bourbon 3 tablespoons cold water 1 tablespoons … Continue reading

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