Summer Fades to Fall

This Saturday September 22nd, at 10:49 summer passed into fall. School is in full swing. Mom's and Dad's are back to the grind of shuffling work and kids school schedules. Seniors are taking their vacations off season. Ranchers are moving their herds back in from grazing out on the range all summer. Cattle and wildlife will be in rutting season soon, and farmers are bringing in the crops.  This summer we have had the best weather that I can remember. That means very little fog.

 I love summer, and hate to see it go. I'll miss the fresh strawberries, the asparagus, the long days and nights,  swimming up at the Russian River, bikinis, motorcycles, driving with the top down, and barbecues to name just a few things.

Here in Oakland California the leaves have been turning early this year. I don't predict the weather, but based on what nature is telling us it looks like it might be an early winter. I've heard that El Nino is scheduled for a comeback. Winter in Oakland means rain,  and there are a number of reasons I'm living in California, specifically the Bay Area, and the moderate climate is at the top of that list. I know we need rain, and where there is water there is life. The great thing about living here is that if I want snow it's only 3 hours away. I can play in it for a couple of days, and come home to the Mediterranean climate that I have become so accustomed to living in.

I also love the fall season because it is harvest time. This is when the growers and producers of food reap the bounty of their labor. The corn, the squash, the wheat, the apples, pears, nuts, the grapes, crush time, and canning. So, before summer fades from sight I'm going to give you another summer recipe.

My friend Kevin and I were arguing about the best method to cook corn the other day. His method is to cook it on the grill and in the husk. I shuck the husk, add a little olive oil, salt, pepper and red pepper flakes or cayenne (optional). His method steams the corns, mine cooks it Indian style. With his method you have to clean those funky little hairs inside the husk. My method you just skip that task, and let the heat burn the little hairs off. This method bring out the natural sugars in the corn, and sugar as you know is highly addictive. You won't need dessert after eating this corn.

finished product..white and yellow corn

Indian corn on t he cob

Korean style BBQ ribs

on the grill

So, here it is. My preferred method to cooking corn on the cob, Hippie/Indian style. When winter has set in real good I'm going to get some corn on the cob, and BBQ it just so I can remember summer again.

I also included a recipe for Korean style beef short ribs.


Hippie/Indian Corn On the Cob

Ingredients:
Corn on the cob
salt and pepper
olive oil
red pepper/cayenne pepper (optional)

Directions:
Note; (I'm using a gas grill for this recipe. If you're using charcoal wait till your coals are nice and white, and you're good to go)

1) Remove husk from the corn cob, and remove as many of the little hairs from the corn as you can.

2) Rub a light coat of olive oil all over the corn, and apply salt and pepper, and any additional spices desired.

3) Place corn on the grill, and cook it till it's golden brown all around.


Korean Style Beef Short Ribs

Ingredients:
2 lbs beef short ribs

Marinade:
1/4 cup sliced green onions
1 oz. dark sesame seed oil
6 cloves of garlic crushed
2 tbsp fresh grated ginger
1/4 cup Mexican Coca Cola
4 tbsp warm water
1/2 tsp white pepper

Directions:
1) Marinate the short ribs 1 hour before putting them on the grill on high heat.

2) Cook a couple of minutes on each side till they are firm but not overcooked.

That's it.

Peace...Make Food/Not War