Russ and I got to Portland today and went to a restaurant that Russ had seen on Diners, Drive-Ins and Dives called Pok Pok. It was a cross between Thai and Vietnamese and was as good as promised.
One thing we got which I got the recipe for is so simple, but just delicious, is the corn with coconut milk. It satisfies the sweet, sour and salty tastebuds.
Light coconut milk
Heat your grill up to medium high and spray the grates with Pam. Grill the corn, turning it a quarter turn every five minutes. When it is done, brush each ear with light coconut milk and sprinkle salt on it. Serve with a wedge of lime.
Glad I was able to get all my grilling done for this yummy salad before the thunderstorms came. This is a wonderful way to use any vegetable you like. I used as many different things from my garden as I could and it was delicious. I think it made enough to feed six people as a main course.
1 ½ lb. large peeled and deveined raw shrimp
1 T. olive oil
3 ears of corn
2 zucchini – sliced the long way into ½ planks
1 red onion sliced into ½ inch rounds
4 different peppers- one sweet green, 2 mild banana, one Anaheim and one Poblano- cut in half and seeded
1 c. cherry tomatoes- halved
1 lemon – halved
1 t. white wine vinegar
2 T. pesto base- recipe follows
Salt and Pepper
Heat the grill to high and spray with Pam. Put the corn, onions, peppers, zucchini and lemon cut side down on the grill. Cover and cook for 5 minutes. Turn the corn a quarter turn and flip the peppers. Close the cover and cook another 3 minutes. Once the zucchini and onions get grill marks flip them. Turn the corn again.
The peppers will cook fastest. One they are soft, remove them. You don’t want to cook everything too much, just until soft.
The lemon will be the next thing to come off, then the zucchini, onions and last the corn. Let everything cool enough so you can handle it. After it has cooled chop the peppers, onions and zucchini into ½ inch chunks. Cut the corn off the cob and put it all in a bowl.
Turn the grill down to medium. Cover the shrimp in olive oil and place on grill in ne layer. As soon as you get them all down turn them over and cook for no more then a minute. They will get pink very quickly; as soon as each side is pink remove them. There is nothing worse than over cooked shrimp.
Squeeze the grilled lemon on the shrimp and add the pesto base to them. Toss them together with the grilled vegetables and add the cherry tomatoes and vinegar, salt and pepper to taste.
When my garden is producing an over abundance of basil I make this base of a pesto sauce and freeze it. If I want to add pine nuts and Parmesan cheese I can thaw a puck of base and add those things. But I also like to have just the base to add to recipes that use basil and garlic.
3 cups of Basil leaves- packed
7 cloves of garlic
1 T. olive oil
Put the garlic in a cuisine art and pulse until minced. Add the basil and olive oil and pulse until paste like.
The last few years pine nuts have been way out of sight price wise. I don’t know if the whole Italian economy was propped up on pine nut futures, but I felt that $40 a pound was just too much to pay. So today when I noticed that my basil crop was in need of a good harvesting I decided to make half a pesto.
What is half a Pesto? I just wanted to chop the Basil with very little olive oil and lots of garlic. My thinking behind this is I can use that as a base and add what ever I want at the time of using it. Tonight I roasted corn on the grill and spread the partial pesto on each ear and then sprinkled Parmesan over each ear. The only part of traditional pesto that was left out were the pine nuts. We did not miss them a bit.
2 T. olive oil
150 basil leaves
7 cloves of Garlic
Put the oil and the garlic in the cuisineart and pulse until the garlic is minced. Add the basil and run the machine until the basil is finely minced. This will make about a cup of Pesto Base. Keep in the refrigerator for up to 3 days or freeze it in for up to a year.
1 T. of Parmesan Cheese for each ear of corn
Corn – You may want more than one ear per person
Heat the grill on high. Husk corn, and wet the ear. Place on grill and closed lid. Cook for 8 mins. Until grill marks start to blacken the kernels. Roll the corn ¼ turn and close the lid and cook another 3 minutes. Repeat until the whole ear has been rotated all the way around.
When you remove the corn from the grill, brush with the pesto base and sprinkle cheese all over and enjoy!