How to Grill Corn

1.  Buy corn on the cob.  Frozen corn not on a cob will fall into your grill.  No one wants to eat charcoaled corn.

2.  Light grill.  Any sort of grill works fine.  Don't light yourself on fire.  Grilled corn is difficult to enjoy in the emergency room.

3.  Let the grill cool down a bit.  Charred corn does not become popcorn, it becomes burnt corn.

4.  Shuck the corn.  While doing this, refrain from any jokes about how the process is corny or any references to the band Korn.  Failure to abide by these rules while shucking will result in burnt corn.  Guaranteed.

5.  Put the corn on the grill.  Turn it every few minutes.

6.  Your corn should be ready in less then ten minutes.  Grill marks are fine, they just add character.

7.  Enjoy with butter, salt, or butter and salt.

Moroccan Chicken

This is fast becoming a staple. I've even made a chicken wing version that is significantly less healthy but equally good.

Moroccan Chicken

Ingredients:

2 Cup Brown Rice
4 Teaspoons Paprika
2 Teaspoon Cumin
1 Teaspoon Salt
1/2 Teaspoon Turmeric (or Saffron)
1/2 Teaspoon Cinnamon
4+ Garlic Cloves (Minced)
1.5(sh) Pounds Chicken
1/2 Cup Red Onion (Chopped)
2 Cups Chicken Broth
1/2 Cup Golden Raisins
1/4 Cilantro (Optional)

Instructions:

1. Start the rice first. With some luck it'll be done at the same time as everything else.

2. While the rice is cooking, cut chicken into small pieces. In a medium size bowls combine the chicken pieces with the spices (including the garlic). Using your hands (or a spoon if you are afraid of raw chicken) mix everything together until the chicken is covered in delicious spices

3. In a large skillet heat a small amount of olive oil over medium heat. Add onion. When the onion is soft and mostly translucent add the chicken. Brown the chicken for 8-10 minutes or until sufficiently cooked. When the chicken is done, add broth and raisons. Drop the heat to medium and let the liquid reduce for about 5 minutes.

4. Combine the rice and the chicken/broth in the skillet. Kill the heat and let the combine everything together.

5. Serve with fresh cilantro. This is an ideal leftovers meal as it tastes much better the second day (its very good on the first day too).

Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette

The original recipe is from here, but we've made a few adjustments to simplify things a bit.

Ingredients

3 pounds red boiling potatoes
1/4 + 2/3 cup olive oil
1 head of garlic
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
1 red onion, sliced thin lengthwise
2 pounds frozen green beans
24 Kalamata olives (Half a jar of already diced olives works just fine)

Prep

-Preheat oven to 425 degrees. Quarter the potatoes and toss them in 1/4 cup olive oil on a large baking sheet/roasting pan. Roast the potatoes for 30 minutes, stirring them every 10, or until tender.

-Peel the outer skin layers and cut the top off the garlic head exposing to cloves inside. Wrap the garlic head in tin foil after drizzling about a tablespoon of olive oil over it. Roast the garlic alongside the potatoes for about 30 minutes or until the cloves are soft.

-While the potatoes and garlic are cooking, microwave or otherwise cook the green beans. When the beans are done, use a colander to run them under cool water. Chop the onion and olives (if necessary). Adding too many olives is almost inevitable, to prevent this I suggest eating a bunch of olives before you even start cooking. That way you'll have less to accidently add.

-When potatoes and garlic are finished cooking and sufficiently cool to handle, removes all the cloves from the garlic head and chop them into tiny pieces. Combine the onion, olives, potatoes, beans, and garlic in a large bowl.

-Combine 1/3 cup red wine vinegar and 2/3 cup olive oil with diced rosemary. Stir the mixture thoroughly to emulsify.

-Add the dressing to the salad and serve at room temperature.

Twice Fried Plantains

When we made Arroz con Pollo I insisted on some fried plantains as well.  Now, it turns out that finding plantains on Long Island is not easy.  We went to three separate stores until we found plantains hidden behind some bananas.  Thankfully, we have a Whole Foods now.  Meaning we can find overpriced plantains very easily should the need arise.

The recipe calls for smashing the plantains.  If this is too difficult (and it was for us) feel free to utlize a food processor.

Ingredients

1. 1/4 cup cooking oil
2. 4 green plantains
3. 2 teaspoon salt
4. 4 cloves garlic
5. 4 Lime Wedges 

Directions

1. In a large, deep frying pan, heat the oil over moderately high heat. Skin and chop the plantains.  Fry the plantain rounds until they are golden brown.  Remove browned plantains from heat.
2. Smash the fried plantains and garlic together in a bowl.  If the mixture is too dry, add some oil.
3. Form the plantain/garlic mixture into patties and fry again.  Remove from heat when the patties are caramelized on both sides.  Serve with lime wedges (or hot sauce!).

Arroz con Pollo

This is a really easy recipe that makes a fair amount of leftovers suitable for lunches in grad student offices or fMRI scanners.  It probably would make for a nice lunch other places as well, but I don't know anyone who eats anywhere else.

I've made this twice now, once following the recipe posted below, and once with a higher beans to rice ratio.  Its still good with more beans, but I think the recipe below is just about optimal.  We'll assess the statistical significance of this (p<0.05) after more pilot trials.  

What does all this rambling mean to real people who don't talk like psychology papers?  We'll be making this again.  Its really good and I might be kind of obsessed with it.

Ingredients

1. 1 tablespoon cooking oil
2. 4 chicken thighs
3. 5 chicken drumsticks
4. 2 teaspoons salt
5. 1/2 teaspoon fresh-ground black pepper
6. 1 onion, chopped fine
7. 4 cloves garlic, minced
8. 1 cup canned crushed tomatoes
9. 1/2 cup bottled pimientos, drained
10. 1 small can (15oz) drained and rinsed black bean
11. 1 1/2 cup rice, preferably medium-grain
12.  2 1/2 cups water
13. 1/8 teaspoon cayenne pepper
14. 4 lime wedges 

Directions

1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Do not pour off chicken fat.
2. Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the (chopped) garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, the remaining 11/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.
3. Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges and plantains.

Gabino's Diner

Finding decent food of any kind can be a challenge on Long Island.  Part of the reason we all cook so much is because it is difficult to find someplace to eat that is not either ridiculously expensive or part of some terrible megachain.  Finding any sort of ethnic food is especially a challenge as Long Islanders seem content to line up around the block to eat at Olive Garden when there are some pretty good Italian places nearby.

Finding good Mexican food is especially challenging.  There are some local places that claim to serve Mexican food but unless you want the most boring burrito ever, Salsa Salsa isn't really going to cut it.  In the past, we've been known to drive all the way to Riverhead just to get some carnitas.  Luckily for us, there is Gabino's Diner.

On the outside, Gabino's looks like every other diner on Long Island.  However, while most diners around here are incredibly tacky and stupidly overpriced, Gabino's is fantastic, reasonably priced, and best of all, features some really awesome Mexican food.  Their menu includes some diner basics like burgers, scrambles, and pancakes.  And I'm sure all of them are really good, but there is no justifiable reason for getting normal diner fare if there are quasadillas (with homemade tortillas) and enchiladas on the menu ¹.

We didn't manage to get any pictures of the delicious food items because we weren't expecting everything to be quite so good ².  Needless to say, we'll be going back. If for no other reason than the fact that we got some free flan for being so excited about the food.


1.  Really, I mean it.  If you go to Gabino's for the first time and get a burger then all hope for you is lost and you have forfeited your right to eat delicious enchiladas.  Go to Burger King.  You don't deserve to eat at Gabino's and  I want to take your seat.

2.  Ok, so the pig's feet were a little weird.  I'm sure they are delicious if you know what your are getting yourself into (vaguely pork flavored gelatin cubes).  If you really love pork (and unless you are vegetarian, shame on you if you don't) Gambino's has a entree that is essentially pork, ham, bacon, and peppers topped with ham and cheese.  Not a typo, not an imaginary story,  pork topped with pork!

Red Peppers

The best way to prepare red peppers...

...Is with fire!

The best way to eat red peppers...

...Is with meat and cheese!

Incidentally, adding meat and cheese is the best way to eat almost anything.  Adding bread will complete the trinity of food hyperdeliciosity and will immediately render anything edible into something incredibly delicious.  There are no exceptions.

But seriously, roasted red peppers over an open flame is really the only way to go.  Just hold the pepper over the fire until the skin on each side is blackened.  Then scrape off said skin, core and seed the pepper, buy some salami, and enjoy.

Note:  Hyperdeliciosity is not a real word.

Note 2:  There are probably some exceptions.