| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive04 |
8 |
servings |
INGREDIENTS
| 8 |
|
Ears Sweet corn; still in the husk, |
|
|
Soaked in water for 24 hours |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Olive oil |
| 3 |
|
Garlic heads |
| 2 |
|
Vidalia onions; cut into 2" rings |
| 10 |
|
Roma tomatoes; cut in half |
| 3 |
|
Avocados; peeled, pitted, |
|
|
And sliced into 1/2" slices |
INSTRUCTIONS
Prepare the charcoal for the grill. Season the corn with salt and pepper.
Place the corn on the grill and cook for about 1 hour. Season the garlic,
onions and tomatoes with olive oil, salt and pepper. Wrap the garlic in
foil and place on the grill. Cook for 45 minutes or until the garlic is
tender. Remove from the grill and squeeze out the garlic cloves. Place the
garlic in a mixing bowl, and smash the garlic with a fork. Whisk in the
melted butter. Pour the melted butter mixture into a tall slender glass, (a
glass the length of the corn). Place the onions and tomatoes on the grill
and cook for 4 to 6 minutes on each side. Season the avocado slices with
salt and pepper. Remove all the vegetables from the grill and place on a
large platter with the avocado slices. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A57 broadcast 07-07-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
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