Summer is long days, the sun pouring its song across orange-evening skylines with everything its got. Summer is falling across damp grass, wine bottle in hand, picnic blanket shaken out and mosquito bites. Summer is sun-burns and sand-where-you-don’t-want-it vacations. Summer is lush, drunk on springs abundance. The death of winter is almost forgot, the rebirth of spring a dizzy memory and the autumn far from the horizon for summer is here and now.
Over Memorial Day Weekend I had a few friends over on whom I was able to experiment with some new recipes which I’ve picked up on the road. Now, I’ve never been to Thailand but these wickedly delightful grilled corns are another great reason to visit Thailand, not to mention Asian Snake Whiskey and my Buddhist tendencies.
One more thing, i’m a heavy wine drinker. I’ll take or leave, usually leave, beer. I’m a gin snob but not that jerk who won’t enjoy a cheap bottle… all I’m trying to get at is that I love me some good wine. These days, at least my current fixation comes from Spain.
So for this meal we uncorked a bottle of Verdejo from Finca Montepedroso, which I highly recommend to accompany this meal.
Thai Street Corn
- However many heads of corn you need…
- Coconut Cream, one can
- Cayenne 1 tsp
- Ginger 1 tsp
- Honey 2 tsp
- Salmon filet w/ skin, however much you may need…
- Cedar plank
- Olive oil
- Sourdough loaf
- Ripe pears
- Goat cheese
An award winner and one of the smoothest, most delicate white wines I’ve tasted. Yet it remains very complex, with notes of green apple and a soft minerality. Not sweet, but crisp, I’d call this an exceptional summer wine — pairing damn well with tonight’s dish. Hailing from a family run estate in the rugged foothills of Rueda, Spain it’s become one of our go-to wines when stocking the cooler.
Thai Street Corn
- Shear corn so that the husks are pulled back from the meat but not torn off.
- This is the trick part, but easy enough — with the husks pulled back, take two of the longer strips and tie the remaining husks together like so… see following images image
- Heat up all other ingredients in a pot — Coconut cream, honey, cayenne and ginger over medium for three minutes. Or until thickened and homogenized.
- Place corn on grill. Brush with coconut sauce ever few minutes when rotating.
- Cook until slightly charred or to your preference
- Cut crostini into thin slices and butter both sides
- spread a generous layer of goat cheese across the face.
- Top with a thin slice from a ripe pair
- Grill to liking
- Set grill at a stable medium heat.
- Place salmon skin side down upon the cedar plank.
- Rub fillets with olive oil (simplify the ingredients, embrace the smokiness.)
- Place on grill over indirect heat, cover.
- Grill until darkened, 20-30 mins.