The Miss Shirley’s diet

It’s not a weight-loss program, that’s for sure. But it is a delicious prescription for recovery.

I had surgery last week, and my daughter Brigitte, who is the chef at Miss Shirley’s, has been nourishing me with food from the restaurant (like Born on the Bay-O Salad with a cornmeal-encrusted soft-shell crab and fried green tomatoes, pictured, yum) and from her own kitchen.

I am so glad I taught this kid how to cook. Of course, she’s taken it way beyond tuna casserole and lasagna. She’s a pro. I’m a home cook.

But she still enjoys fixing meals at home, especially on the grill. Last night, we had barbecue ribs and chicken. Here’s a recipe that Brigitte serves as a side dish. It’s not exact (everything is "to taste," she says), but that’s typical of most chefs’ recipes!

Summer Corn Salad

4 ears corn on the cob

Squirt lemon juice

Bit (about a tablespoon) of red-wine vinegar and olive oil

Sprinkle Old Bay seasoning

Grape tomatoes, halved, (enough to look pretty)

1 teaspoon fresh, chopped basil

Shuck corn. Cook corn in boiling water for about 3 minutes. Drain and cool. Cut corn kernels off the cob and place in a bowl. Add lemon juice, red-wine vinegar, olive oil, Old Bay, grape tomatoes, and basil. Gently toss. Serves a couple of people as a side dish.

Photo from yelp.com