Tonight was supposed to be all about Burma. Chicken, flatbread, rice, and seminola cake. I had good intentions. The chicken was marinated, the recipes out and ready… And then….
This little girl came along…
Meet Charli. My Miniature Schnauzer puppy. It’s been a long time since I have had a puppy and I was so excited by her first day home that instead of cooking we played and enjoyed athe new addition to our family. By time I realized how late it was we ended up grilling corn instead. Grilled corn on the cob is one of my favorite sides and something I look forward to all year long. The best corn still hasn’t made it to my neck-of-the-woods yet, but tonight called for it.
Adapted from Burma, A River of Flavor
1/4 teaspoon Salt
1/8 teaspoon Turmeric
1/4 teaspoon Cayenne Powder
1 1/2 teaspoons Garlic, minced
1 1/2 teaspoons Ginger, minced
1 Tablespoon Fish Sauce
1/4 teaspoon Oyster Sauce
1 1/2 pounds Chicken Legs
Rinse and pat chicken dry. Combine first seven ingredients and coat chicken. Place in refrigerator for 4-6 hours. Remove from fridge and place on a preheated BBQ grill. Grill about 20 minutes.
BBQ Corn on the Cob
2-4 corn cobs, still in the husk
Place corn, husk and all directly on a preheated grill. Turn and cook for about 40 minutes. The husks should burn back and be almost translucent before they are done. Remove husks and serve with butter, salt, pepper, and some cayenne (if you like a little spice).