didn't get home until after 7, so left the guys in charge of dinner...and it was great. Mark took the jar of bulgogi marinade we got at H Mart and marinated chicken in it, then did it up on his smoker/grill...awesome. He also grilled veggies (eggplant, zucchini, summer squash and peppers) that he had marinated in a mango-curry concoction...a little sweet, but a nice change. Alex was in charge of corn-on-the-cob, and it was perfectly cooked - cooked through, but plenty of snap.
Of course, they left me in charge of chipotle-lime butter :)
This butter is something that I just started fooling around with this summer...can't even remember where I first heard about it, but the first time we made corn this year I got "Chipotle Lime Butter" stuck in my head. I love fresh corn in the summer anyway, but this just really elevates it.
Chipotle Lime Butter
1 stick unsalted butter, room temperature
1 pinch salt
zest of one small lime
juice from about a quarter of the lime
1/8 tsp (or more to taste) chipotle powder
Mix this all up, and get ready for corn greatness :)
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