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