False! There is, in fact, no wine tasting tonight. But, when I was walking home tonight I saw a sign stapled to a tree next to the curb and I read it as "Wine Tasting Tonight" but it actually just said "No Parking Tuesday." Now, I don't want to jump to conclusions here, but I just googled "free alcohol dyslexia" and nothing came up. So, I may have just discovered a new and free-wheeling form of dyslexia. I'm going to continue to monitor my condition, and I will keep you posted.
Anywhoo, after a freakishly cold summer, it is now freakishly balmy outside so I've decided to take refuge in my breezy apartment, make some dinner, and attend to my blogging duties. And, what is dinner? I know you gourmet foodie readers out there are DYING to know. What will Mayor Meeks be feasting on tonight in Slagletown, USA? Well, I'll tell you: Corn.
Yes, that's right, corn. Corn is one of my all-time favorite foods, right up there with pinto beans. Mmm! My mouth is watering just thinking about it. I don't believe Meeks is a big a fan of corn as I am, or a fan of corn at all. But that's okay, because he's a good sport, and he will eat anything if he's hungry enough.
Today's corn comes fresh from my grocers' freezer. Rather, it came fresh from my grocer's freezer about 6 months ago and has been slowly petrifying in my freezer since then. I've taken it out of the deep freeze to eat for dinner tonight, along with some other random fridge finds.
Slagletown Supper Corn
Ingredients
- 1 bag of frozen corn - mine was originally 2lbs, but I had already opened it and used it in random dishes over the past few months, so it was probably down to a little more than a pound
- Some limes - Mike has been on a tequila kick lately, so we have an abundance of limes just hanging out in the fridge, waiting for an assignment
- Sriracha sauce - we always have a big bottle of sriracha in the fridge. Its just this orange chili sauce stuff in a squeeze bottle. It tastes good on everything.
- Cotijo cheese - dude, I don't even know when I bought this. I was cleaning out the fridge last night and the cheese drawer was full of all kinds of moldy monstrosities and then there was this perfectly pristine wedge of cotijo just sitting back there, innocently twiddling its thumbs. It was already opened, so I must have used it at some point. Anyways, I smelled it and it kind of smells like feet. But, I think its supposed to smell like that.
Directions
Plop the corn in a pan with a little bit of tap water and melt it down until its the consistency of unfrozen cooked corn. Stir it around until its hot, then remove it from heat. Spoon some corn into a plate, bowl, or other food receptacle. Squeeze a generous amount of lime juice on top. Squirt some sriracha on it. Then, sprinkle the whole mess with some cotijo cheese. I like to run mine through the microplane to get it nice a fluffy. Mix it all up and voila! Slagletown supper corn.
Also on the menu tonight is black beans. I don't have a clever name for the beans. They're just black beans. A few months ago Mike made friends with a guy on a plane whose high score at Brickbreaker was something like 40,000 (no joke). They had some beers, one thing led to another...and next thing you know the mailman is showing up at my door with 15 lbs of beans! Yeah, turns out the Brickbreaker master works for some a seed company out in Wyoming and so he sent us 5lbs of black beans, 5lbs of pintos, and 5lbs of yellow beans. Nice guy!
I also don't have an interesting recipe for the beans. Just the usual - I take 2 and a half cups of beans, sift em for stones, wash em, soak em for 8 hours, and then throw them in the crock pot overnight with a clove of garlic. Once they're nice and done, I add some salt. Not very interesting, but magically delicious.
Meeks, in the middle of one of his trademark home runs
Two rainbows above McCarren park
