Gad Zukes!

Now that we had warm nights to eat on the deck, we struck gold at the Hollywood Farmer’s Market. We have a recipe that we absolutely love for Zucchini Pasta Carbonara, from a recipe by Mark Bittman in the New York Times.

Two years ago we bought some heirloom zucchini at a stand at the market. Last year we tried to buy some, but they said they didn’t plant any. We were very disappointed because the heirloom zucchini had exceptional flavor. Well this year they planted them and we were excited to make the pasta again. This is a riff on traditional spaghetti carbonara but with lots of sautéed browned zucchini. It is a keeper try it! You can get the recipe from our blog of: June 19, 2009. Click the date to get the recipe.

We started with Fresh Melon that I drizzled Fresh Lime Juice over then topped with Prosciutto. Add wine, a warm night on the deck and good music and it was a great night!

Recipe: Grilled corn with tequila-lime butter – LA Times

 Grilled corn with tequila-lime butter

Total time: 1 hour, plus chilling time for the butter  Servings: 8

Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator.

1/2 cup (1 stick) butter, softened to room temperature

3/4 teaspoon minced, seeded jalapeño

1 teaspoon finely grated lime zest (about 4 Mexican limes)

1 teaspoon lime juice (about 1 Mexican lime)

1 teaspoon tequila

1 tablespoon minced cilantro

1/2 teaspoon salt

8 unshucked ears corn

1. Make the tequila-lime butter. Beat the butter, jalapeño and lime zest in a bowl until creamy. Beat in the lime juice and tequila. The mixture should be very soft, but there should be no liquid showing; if you want, add a little more tequila. Beat in the cilantro and salt. Taste and adjust the seasoning. The mixture should be very forceful (it will be much milder when spread over the corn), but it should be evenly balanced between lime, butter and salt. Add more salt, lime or tequila as needed.

2. Spoon the butter onto a sheet of plastic wrap in the shape of a log and roll it into a cylinder. Twist the ends of the plastic wrap in opposite directions to firm the cylinder and roll it gently on the counter to eliminate any air pockets in the center. Refrigerate until ready to use. (Recipe can be prepared to this point a couple of days in advance).

3.. Soak the ears of corn in water to cover for at least 30 minutes before grilling.

4. Grill the corn over a medium-hot fire until the kernels inside are golden and tender, 20 to 25 minutes. Remove the husks and most of the silk will come with them; rub off what little might remain. Slice the butter into discs and pass alongside the hot corn.