1. In a large mixing bowl add corn. Zest the lime peel over the corn, add sea salt.
2. On a preheated gas grill add 3 tablespoons of butter to an iron skillet, let get hot. Add the corn mixture, stirring well. Cover the grill and allow corn to cook mixing at times for 10 minutes or until well cooked.
Yields: 8 servings
Every day when I open my mail box I am lucky enough to get a surprise from Martha Stewart. I receive my cookie of the day recipe. If you love to bake like I do or eat sweets “ok, ok like I do as as well” then this is just the thing for you.
Today’s recipe was special enough to share because it contained cardamom. I am a true sucker for anything containing cardamom. It is just one of those things that make everyone better kind of like your mom when your sick.
So get out those supplies its time to get to baking!
1 1/4 cups all-purpose flour, plus more for surface
2 teaspoons baking powder
3 3/4 ounces blanched almonds, ground (about 1 cup)
1 tablespoon cardamom pods, husks removed, seeds crushed (1/2 teaspoon)
3/4 cup sugar
2 large eggs plus 1 large egg white
1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Place rack in center of oven.
2. Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
3. Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
4. Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
5. Transfer to a cutting board. Using a serrated knife, cut dough into -inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely. (Biscotti can be stored for up to 3 days.)
Adapted from Martha Stewart Living
8361 Kingston Pike
Knoxville, TN 37919
Phone: (865) 693-1446
I have lived in Tennessee most of my life and saw this small little deli on several different occasions but chose to never stop. Just yesterday my family and I grabbed some lunch from Ali Baba’s and I was immediately mad at myself for never stopping before. I ordered the falafel pita with spicy fries and a coke. It was so good that I can not wait to go back and grab some more.
The owner is an older man from Palastine. The deli has a large variety of food and even a halal meat selection and ethnic grocery store. I would have gave Ali baba’s an A while grading but one thing always gets to me when Muslims own business’s or sell what they say is halal meat. What is that you ask? SELLING PORK! This is a Muslim owned business. Even on the menu it says “some meat is halal” and that they sell halal meat. How can you sell and serve halal meat if you sell pork? That just does not add up right to me.
My love for plums dates back as far as I can remember. When I was a young girl I loved plums so much that I begged my mom to buy a plum tree so we could always have plums at home. When we got my tree home and planted it I remember how disappointed I felt when she told me it would take years before plums would actually grow on this small tree.
Now that I am grown my love for the taste of plums is still with me. While vacationing in Tennessee with my family my mom showed me a magnificent jar of plum jam that my Aunt had made her. “Plum Jam, incredible” was just what I thought, why had I never thought of this before. The first thing I did was eat a big spoonful and yes it was as good as I knew it would be. I just had to share this recipe with all of my loyal readers to try.
3 pounds firm plums, cut into eighths, seeds discarded
1/2 cup water
1 tablespoon lemon juice
7-1/2 cups sugar
1 (3-ounce) package commercial pectin
1. Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.
2. Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.
3. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.
Yields: 4 pints
Adapted from About.com Home Cooking