I feel I've come quite far satisfying my palate here in Salt Lake City. I used to have the teriyaki steak at Kiralas (in Berkeley) and used to dress my grilled corn with jalepeno garlic butter and cotija cheese with a squeeze of lime (some elaborate recipe I found). But, these days with less time and no Kirala; I've learned to perfect my corn and steak grillin'. Oh and of course the accompanying strawberry margarita. (random choice I know... but it's hot out! and need a cool companion as I grill)
Grilled Corn:
I've always had a sweet spot for corn. Just ask my family, as a child I would sit at the dinner table with corn and butter (back then it was "I can't believe it's not butter" ...my mom was looking out for my heart lol).
And now I've developed a taste for the sweet, salty, sour, umami, and spicyness that corn can deliver.
My previous jalepeno garlic butter, lime, cotija cheese grilled corn would take FOREVER to make and made a huge mess. Especially making that butter.
How my corn stays fresh, sweet and juicy (not dried out):
1.) Husk Corn,
2.) Rinse,
3.) Pinch of Salt,
4.) Wrap in Foil & Grill
So these days with so little time, I've fulfilled the sweet, salty, umami, and spicyness by sprinkling simple alternatives that are in my kitchen:
Butter,
Garlic Powder,
Cayenne Pepper, and
Parmesean Cheese
NY Strip Steak:
The key is where you get your meat! Sniders Meat Bros Butcher Shop on Highland and 6200 South (http://www.sniderbrosmeats.com/) Just a nice NY strip steak with Sniders' seasoning & throw it on the grill!
Seriously, that is it.
Strawberry Margarita:
Two handfuls of fresh hulled Strawberries
Half a Blender of Ice
3 parts Sugar Free Margarita Mix (from Harmon's Draper Location)
1 part Tequila of your choice
Pulse, pulse, pulse.
P.S. I'll try to take more pictures of my food...depends how hungry I am. lol
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