Island cuisine

I am so excited about this Caribbean corn on the cob. It has great flavor and texture. I researched seasonings to come up with a blend that would give accurate Caribbean/Jamaican taste but without the traditional spiciness. It's a winner!

THE RECIPE:

6 corn cobs
1/2 c. mayonnaise
2 Tbsp. homemade Caribbean seasoning
Shredded sweetened coconut
Lime wedges (optional)

Mix mayo and seasoning, then refrigerate at least 30 minutes so flavors can blend. Cook corn however you like. I like to boil mine for a few minutes, then toss it on the grill just long enough to get a few scorch marks. Spread mayo mixture onto plate and generously roll corn cobs in it. Then roll in coconut. Serve with lime wedges, if desired.

Caribbean seasoning:

2 Tbsp. brown sugar
1 1/2 tsp. ground allspice
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. cumin
1/8 tsp. coriander
1/8 tsp. thyme or basil
1/8 tsp. onion powder
Shake of red pepper

Mix ingredients well. Store seasoning in a small airtight container.


*If you are going for gluten-free, be sure to check your mayonnaise. Some contains gluten, and some does not.

Take your BBQ up a notch

For the Fourth of July, we tried these saucy hot dogs, from Our Best Bites. They got rave reviews from everyone. It's fun to take something traditional and simple and give it a twist. I made the sauce in advance and refrigerated it. When dinnertime came, I reheated the sauce to serve over freshly grilled hot dogs. Sprinkle cheese on the finished product, if desired, or melt some cheese onto a toasted bun.

Despite all the positive reviews, I have to express one drawback. I couldn't really taste the bacon, so I was disappointed to have the extra fat content. I'm interested to see what would happen if I left it out and used a little canola oil to saute the onion. If I ever do that, I'll let you know. It might take away depth of flavor.

THE RECIPE:

3 slices bacon
1 medium onion, chopped
3 cloves garlic, minced
1 12-ounce bottle chili sauce *
1/4 c. brown sugar
1 Tbsp. yellow mustard
1 1/2 Tbsp. Worcestershire sauce
1/2 c. apple juice

In a large skillet, fry bacon until crisp. Drain bacon on paper towel. Add onion to bacon drippings and saute until tender, adding garlic a couple of minutes into it. Add remaining ingredients and bring to a boil. Crumble bacon and stir into mixture. Cook a few minutes, or until desired consistency is reached. Makes enough for about 10 hot dogs.

*Such as Heinz, Homade, or store brand, found near the ketchup and BBQ sauce -- not Asian chili sauce.