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Message: <blockquote data-quote="BSF" data-source="post: 1631069" data-attributes="member: 13098">Mmmmm.  I don't have much in the way of recipes.  I often just wing it with whatever sounds like a good mix.  I am usually pretty lucky.  I think I have completely biffed one meal in the past several years.  OK, Piratecat, what are you doing boiling corn when you have a perfectly good grill going?  My wife prefers to wrap the corn in foil, but I prefer to leave it unshucked and toss the whole thing on the upper rack.  The husk helps retain the moisture as it cooks.  You just need to be careful when you pull it off the grill and shuck it.  As a secondary contribution to the the thread, how about a simple salsa recipe?  4 roma tomatoes (or any tomatoe that is nice and juicy)1/4 onion (I prefer red onion myself)a sprig or three of cilantro1/2 - 1 full tomatillo1 clove of garlic1 jalapeno or 1/2 chile (green or red)a bit of olive oilsaltlimeI use a hand-cranked food processor.Quarter the tomatoes chop the onion into 2-3 "chunks"chop as much jalapeno/chile as you wantset the lime aside for nowDrop everything except the lime into the food processor.  Make sure you add enough oil to help the flavors blend together smoothly.  Using the food processor, chop everything down as fine or chunky as you like.  Quarter the lime and squeeze some lime juice in.  Check the flaor and add whatever you think is missing.  Mix together again briefly to spread out the lime.  If using as a chip dip, I tend to chop it very fine.  If using it as a condiment for something like burgers, I tend to leave it a bit more rough.  I also find that letting is sit in the refrigerator overnight will give you a wonderful blending of flavor.  However, garden fresh is great as well!    Oftentimes I will use more onion, garlic and jalapeno, but your tastes will vary.</blockquote>

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