Mexican Corn Salad

GUYS.  We're back.  It's been awhile. I know, I know.  Sorry about that.  Hopefully you missed us as much as we missed you.  We have lots of cool homey and hungry posts to catch up on...including this one.  If you love corn (or even remotely like it) this recipe is for you and my veggie loving friend Caitlin.  I cheated and used canned sweet corn (whatever, it's fine) and it came out super awesome and took me a total of 10 minutes to throw together. BOOM.  Back at it. 

We were invited to an Easter lunch on Sunday and after cooking all of my usual Easter staples on Saturday, I wanted to make something a little different to bring.  Enter: cool, crunchy, creamy, spicy, and refreshing Mexican Corn Salad.  Perfect as a spring or summer side dish, if I don't say so myself. 

It's super easy to make. Diced red onions, green onions, jalapenos, canned sweet corn (or fresh if you are impressive and have time like that), feta, and finished with a light, bright creamy lime dressing. It's more authentic to use cotija cheese, but I thought feta was a little lighter and a little tangier.  I'm also obsessed with feta right now.  So there's that.

After tossing all of the ingredients together, let it chill in the fridge for about two hours.  The flavors all come together and create this spicy and sweet awesomeness.  Damn.  I wish we had leftovers.

Here's the recipe!

5 Cans Whole Kernel Sweet Corn (15 oz Cans), drained well 
1/2 to 1 Jalapeno, seeds removed and diced 
1/4 Cup of Red Onion, diced 
1/4 Cup of Green Onions, diced 
1/3 Cup of Crumbled Feta 
1/2 Cup of Mayonnaise 
1/2 Cup of Sour Cream 
Juice from 1 Lime 
1/4 Tsp Kosher Salt*

Mix together the mayonnaise, sour cream, and lime juice and then incorporate to the rest of the ingredients.  Let chill in the fridge for two hours before serving.  The dressing sets at the bottom, so toss again before serving and serve cold.

*I went really easy on the salt since it was going to be served with salty Easter ham.  Season to your tastes.

Stay hungry!

Chicago's Windy City Smokeout

Chicago is the best city in the world.  There is always something awesome going on - especially as it relates to food.  Summer is a BLAST in Chicago - and it makes me cringe to think we're already deep into July.  But WHATEVER.  At least I'll have these pics from Chicago's Windy City Smokeout to get me through the subzero temps of winter. 

So you guys ever watch BBQ Pit Masters?  If so, you know exactly who the below BBQ legend is.  Mr Myron Mixon ladies and gentlemen.  We knew his BBQ was going to be at the Windy City Smokeout but not him!  We were very excited to "meat" him and is legendary food.  Sorry.  Bad joke. 

He was so nice and lovely and was bee bopping all over the festival.  What a guy. 

Here is his super famous, unbelievable whole hog.  It was the texture of pulled pork but like 500 times more flavorful.  HOLY COW PIG this was delicious (sorry Caitlin).



We also had smoked wings.  I can't remember if we got these from the Dinosaur BBQ stand or from Myron (food blogger fail).  But these were ridic.



I have no idea where these came from or who bought these because it was late in the day and I was on my 15th Jack Daniels and tea, but they were OUTSTANDING.  Waffle fries topped with pulled pork, pickled jalapenos, cheddar cheese sauce, and BBQ sauce.  I'm still working these bad boys off.

This was the best brisket we had all day.  It was from Dinosaur BBQ and was topped with BBQ sauce and pickled onions and jalapenos.  Check out the smoke ring and the bark.  It basically melted in our mouths.  YUM.

Pic of said brisket bark.  I would seriously give anything to have a bite of that right now.

 This was legit - jalapeno cheddar smoked sausage from Smoque BBQ.  I mean.  WHAT.

Ribs.  Obvi there would be ribs.  There were from Pappy's.  They were amazing.  Fall of the bone tender with a TON of seasoning that formed this chewy flavorful crunch.  Hello.

This was my favorite.  I went back for seconds.  And then I went back for seconds again. Thirds? Fourths?  I lost count.  This was the smoked sausage from Salt Lick...and their BBQ sauce which could seriously make you cry.  I did a big no no and would bring meat from other stands and slather it with Salt Lick's sauce.  I think they were slightly annoyed but who can blame me?

This is our kind of happiness.  Food.  Sun. Whiskey.  Beer.  And friends.  Very good friends.

Stay hungry!

Tuscan Style Rib Eye Steak

What did you have for Memorial Day?  I had this.  Tuscan style rib eye steaks that seriously rivaled the steaks we had in...Tuscany.  While Charlie was golfing, I went to Whole Foods by myself (read: I went alone and had zero voice of reason with me).  I was supposed to just go and only get my special green juice but I swung by the meat counter and saw dry aged rib eye.  HELLO, I said. 

OMG.  So tender.  So amazing. 

Charlie was a little freaked out about the rub I made.  Did you already put the rosemary on the steaks? Oh you did.  I'm sure it'll be great.  It was...it really was. 

Anyway, the rub is super easy.  I mixed olive oil, fresh garlic, fresh rosemary, red pepper flakes, lots of sea salt and pepper.  

YUMMM.  I tried a teaspoon of this as is and then was confused why I had severe heartburn all evening.  Silly me.

Here are the steaks...dry age, boneless, rib eyes.  Voice of reason.  Gone.

Have you ever seen anything more beautiful?

I took the marinade/rub and rubbed it all over the steaks and then let them mellow on the counter top for about 2 hours.  It's important that steaks reach room temp before cooking, so they sear and grill nice and evenly.

Charlie is the master of the grill.  I just backseat cook and stare and take photos while he's literally risking his life for our dinner.  He heated the grill up to about 500 degrees...

...and then slapped these babies on.

He cooked them for two minutes, and then turned them 90 degrees to get the beautiful grill marks you see below.

He then flipped them and did the same thing on the other side.  So, for medium rare steaks, they cooked for a total of about 8 minutes, 4 minutes on each side.  Hotsy totsy.

Oh my.  We let them rest for ten minutes before slicing and serving.  I seriously sat at the counter and just stared at them for ten minutes while Charlie stared at me to make sure I didn't touch them.  Wise man.

This steak.  OMG.  This steak.  So the rosemary and the garlic and the salt and the other amazing ingredients and the crazy hot heat form this AMAZING crust and leave it perfectly tender in the inside.

I just can't.  Drooling.  I'm like drowning in drool. 

...mmm....

You can totally wing this one, but here's the exact recipe of what I made here:

2 Large Boneless Rib Eye Steaks 

TUSCAN RUB:
5 Sprigs of Fresh Rosemary, Stems Removed
4 Cloves of Garlic 
1 Tsp of Dried Red Pepper Flakes 
1/4 Cup of Extra Virgin Olive Oil 
1/4 Cup of Grape Seed Oil 
1 Tsp of Kosher Salt 
1/2 Tsp of Freshly Grounded Black Pepper 

Set the steaks aside.  Mix all of the rub ingredients together in a food processor.  Rub all over the steaks and set aside for 2 hours.  Heat grill up to 500 degrees.  Place steaks on grill with metal tongs.  Let cook for 2 minutes and then turn 90 degrees and cook for another 2 minutes.  Flip steaks and repeat - 2 minutes, turn 90 degrees, cook 2 more minutes.  This is for medium rare - if you want medium I'd add another minute per side.  Let rest for 10 minutes.  This is important!  Make sure to let it rest.  Slice and serve.

Stay hungry!

Apricot Glazed Grilled Chicken

I don't know who your husband is...but mine's better than yours.  You know why?  He makes me chicken like this:

I mean, did your mouth just drool all over the place, cause mine did.  Disclaimer:  my husband is not responsible for the beautiful, artfully placed thyme.  Just thought I'd throw that out there.  He is, however, responsible for everything else.  Including grilling on our roof deck and not starting a fire. 

The glaze is super simple.  Apricot preserves, olive oil, soy sauce, fresh thyme...

...and some smashed garlic.

Let the glaze sim-simma, who got the keys to my bimma?

Once it bubbles on low heat for 2-3 minutes, shut the heat off and let it thicken up.

While the glaze is doing its thing, you can start on the chicken.  We like dark meat, mostly because it's way more flavorful than white meat, but you can really put this glaze on anything - including pork.  Spray your hot, preheated grill down with a grill safe non-stick spray (we like Weber), and put the chicken skin side down. 

I am an absolute cross contamination NAZI and have thankfully passed my psychosis on to my husband.  He uses disposable gloves to handle the raw meat, and then once the meat has begun to cook, he switched to tongs. Smart man. 

This is what you want.  Nice crispy skin.

Once the chicken is nearly cooked (about 13-15 minutes on a super hot grill), begin to glaze it up. Glaze, flip.  Let the glaze caramelize while you glaze the other side.  YUM.

We like tin pans when we BBQ...it makes clean up a breeze.  Now, that doesn't mean you can't spruce it up with a little fresh herbs.  

Oh hello.

Drool.  Face.  All over. 

Here's the recipe:

Glaze:
1 Cup Apricot Preserves
1/4 Cup EV Olive Oil 
3-4 Sprigs of Fresh Thyme 
1 Tbs of Low Sodium Soy Sauce 
2 Large Garlic Cloves, Smashed 

Chicken:
5 Chicken Thighs 
5 Chicken Drumsticks 

Heat the glaze ingredients in a heavy sauce pan over low - medium heat until glaze begins to bubble.  Let bubble for 2-3 minutes then shut heat off.  Grill chicken until done, about 13-15 minutes on very hot grill, turning periodically to prevent burning.  Brush the chicken with the glaze and turn, allowing the glaze to caramelize.  Let cool for 5 minutes then serve.

Wait til you see the amazing side I whipped up for this on Wednesday...stay tuned...and stay hungry!

Smoque BBQ Chicago, IL

I remember when I first started watching Diners, Drive Ins, and Dives on the Food Network.  I think that show put my foodie self into overdrive.  Guy is always wondering what's out there and what's next to try and so am I.  Here is the clip from triple D that arguably changed my life forever.  It was one of the show's earlier episodes and since then, Smoque BBQ has just blown up.

Kevin, one of our regular readers, might just be Hardly Housewives' biggest fan.  Last weekend he sent me the most drool worthy pics from Smoque BBQ and I just had to share.

Everything on this plate looks so delicious.  I would trade my husband for that mac n' cheese right now...hot DAMN.

Check out that sandwich and cobbler....ahhhh get OUT of here.

See that line out the door?  It's always like this.  

Thanks Kevin for sharing your investigative food reporting with Hardly Housewives.  Keep at it and stay hungry!