The Feast of the Fourth

The weekend was so busy we didn't get a chance to post about the Fourth of July feast that Brad for 11 people. It was the most local meal he's ever prepared, featuring 10 lbs. of Fudge Family Farms pork butt purchased at V. Richard's, plus homegrown okra, tomatoes and Silver Queen corn that we purchased at the Finley Avenue Farmers Market. Check out the menu.

Tacos de Carnitas with homemade salsa & Greek-style yogurt (in lieu of sour cream)

Roasted okra

Roasted corn with brown butter
Pan-roasted potatoes with rosemary

Chilton County peach ice cream





Roasted corn with brown butter


Ingredients:

6-8 ears of fresh corn
2-3 tablespoons of olive oil
2-3 ounces of butter (1/2 - 2/3 stick)
salt and pepper to taste

Technique:

Preheat your oven to 500 degrees.

Shuck the corn and remove the silks.

Cut off dry tips and stems (if necessary).

Cut each ear if half cross wise (so you have two short ears instead of one long ear).

Arrange the corn in a large casserole dish.

Drizzle with olive oil and roll each piece around so it's fully coated.

Sprinkle with salt and pepper.

Pat with butter (break the butter into small pieces and arrange it evenly over the corn.

Roast for 7-10 minutes.

Using a thick potholder, grab the pan and shake it back and forth so the corn rolls around, or remove the pan from the oven and roll the corn around with tongs.

Return to oven and roast 7-10 more minutes until the butter has browned.

Allow to cool and eat.

Yum.