Ev the Chef meets Grill

Today is the day you all have been waiting for!!!! Today is the day I cook and eat my Sexy Salmon Swimming in Sake dish. Aaaand, to add the cherry on top of the ice cream sundae, I decided to barbeque some corn on the cob....so without further delay, today's featured dishes are:

Tastier-Than-Bobby-Flay's-Corn-on-the-Cob 

Ingredients: From left to right: corn on the cob, olive oil, "Fischer & Wieser" Roasted Raspberry Chipotle Sauce, Tobasco Garlic Hot Sauce, and my favorite, Sesame Oil!!!

1) Gotta prep the corn. The corn comes with the husk, so you gotta unsheath the corn by pulling apart the husk from the corn. Unsheathing is key to making this dish tasty. You don't want to sink your teeth into the corn only to come up with strands of husk in your mouth...gross.

* the proper way to unsheath the corn

2) After the corns have been cleaned, place them in any heat proof container. I use an aluminum container because it's disposable. And you don't have to wash it. Bbbut I do, because I'm eco-friendly...and a certified badass.  Drizzle them with olive oil. Afterwards, take a pinch of pepper and a pinch of salt and coat the corn. Dont be afraid to get messy and really rub the spices into the corn!

* This is the end result. You can't really see the salt or pepper...or olive oil for that matter, but I assure you that all 3 are present in this picture

4) Time to make the sauce to coat the corn with!!! First, add about 3 heavy shakes of the raspberry chipotle sauce to a bowl...or how many number of shakes it takes to look like this:

5) Next, you put about a third the amount of chipotle sauce of tobasco garlic hot sauce into the bowl.

7) Generously drizzle olive oil into the mixture! Now the sauce is complete.

8) In a separate bowl, drizzle sesame oil until it mirrors the following:

9) Bring the prepped corn and sauces out to the grill. Now the fun begins.

10) First, heat the grill on high and close the lid to warm up to prepare the grill for cooking.

11) Once the grill is heated, place another heat resistant container filled with water at the center of the grill. This will help soften the corn during the grilling process. Now that's smaaart!

12) Coat one side of all the corns with the fusion sauce using this silly brush contraption.  Also, make sure to keep stirring the sauce, so all the contents are distributed evenly.

13) Turn the grill to a medium heat setting. It should be about 300 degress F.  Place all the corns on the grill and let it sit for 10 minutes.

14) After 10 minutes, turn the corn over, and coat the naked sides with both the sauce AND sesame oil. We don't want any part of our corn to be exposed...much like celebrities ensure all parts of their body are adequately clothed to prevent perverts from sneaking a peek at their goodies.

Also, at this point, turn off the heat to one side of the bbq and place all the corns on the unheated side. This process is called indirect heating. All the food network chefs utilize this anceint technique...but
I've perfected it.
It really doesn't matter what side you choose...so whether you swing left or right, it doesn't matter. Each side is equally endorsed. Coat each sides with both the sauce and sesame oil again.  

15) Again, after coating, let the corn grill for 10 minutes.

16) After 30 minutes, remove all the corn from the the grill. It is now ready to be eaten!

*Make sure when eating corn to efficiently and effectively chew all the corn kernels to ensure that they don't pop up in your other endeavors....

Now...for the main attraction: Sexy Salmon Swimmin in Sake 

*There are no lists of ingredients seeing as I listed them out on Monday's post.

1)  This is the most complicated step of the entire process. Remove the salmon from its ziplock bag and place it in the fancy dish that it was originally sitting in.

2) Grab a paper towel and pat it dry.

3) Grab a baking sheet, cover it with aluminum foil, and then place a grilling apparatus at the center of the sheet.

*doesn't this apparatus look legit? it kinda resembles a jungle gym for the salmon....

4) Lightly drizzle both sides of the salmon with olive oil. Then, add a pinch of salt and a pinch of pepper to the salmon and massage it onto both sides of the salmon. The key to perfecting this technique is to have taken some sort of massage class. I've taken Introduction to Swedish Massage at Cornell University (GQ's #1 douchiest college in america), so it's easy for me to knead the salt and pepper into the right spots. If you haven't taken similar course, I highly encourage you to do so before attempting such an underrated maneuver.

5) Meanwhile, preheat the oven to its "high" broil setting. Conventionally, the oven rack should be 6 inches from the top of the oven when broiling...yep. An average 6 inches :)

6) Once the oven has been preheated, place the salmon on the apparatus (ideally horizontally to attain that "grillmark" effect), and put in the oven.

7) Broil it for 3 minutes on one side. Once those three minutes are up, remove the sheet from the oven. Flip the salmon so its opposite side will be broiled as well.

8) Place the sheet back in the oven for 3 minutes.

9) After those 3 minutes are done, remove the baking sheet from the oven and place the fish on a fancy plate.

* look at how legit those plates are.

10) You're done! It's now time to impress whomever you're cooking for. If the sight of these majestic salmons don't elicit a  "WHOOOOA" or a "NIIIIICE" or a  "DAAAAMN SON, YOU GOTS SKILLS," then there's no point in reading my blog anymore.

I must admit that I did indeed exceed my own very high expectations. The fish came out beautiful, and the harmonious union of the sake and mirin left a playful tingle on my tongue. Pat on the back to me!