Variation on a Theme
I made another cilantro/lime marinade last night, and I have to say this version is even better (sorry, Stonewall Kitchens). I put a couple of handfuls of washed and dried, fresh cilantro in the blender. I added the juice of two limes, about a half a teaspoon of salt, some fresh coriander seeds, peppercorns, and a little whole cumin seeds. Then I blended. After everything was chopped up, I added olive oil to form an emulsion like last time. I gave it a taste, and it needed something more. Remembering that I had seen salad dressing recipes with lime call for orange juice, I looked in the fridge for something sweet. No orange juice, but I did have mango juice. I dipped a little bit of the marinade on one spoon and a little bit of mango juice on the other to try the two out. Oh my was that good!I added about 1/4C of the juice and blended well.
I marinated chicken breasts in the marinade and then brushed more on while the chicken cooked.
I tried the Cook's Illustrated version of grilled corn on the cob. They say to peel the corn down to the last layer of husk, grill 8-12 minutes, turning every minute in a half. Master Chef Maurice is against the grilled corn idea, but I thought I would try it out. Result: It tasted kind of nice and nutty, but it was a lot of work to stand over the grill turning it every minute and a half. The regular boiling method produces fine corn with much less work.