|BBQ Corn Salsa|
This time J brought his own kid's dinner. They had been visiting their Grandmother on Vancouver island and she had packed them some Lasagna and Quiche for the kids. So I just needed to take care of dinner for J, D and I.
We knew it would be easiest and most fun to BBQ. J would be pretty tired from the drive from the island and a full day at the Vancouver Aquarium and D and I were coming from work.
I stopped at Whole Foods to pick up our favourite Salmon burgers and bought my veg from the supermarket across the street because Whole Foods may stack the vegetables in lovely colourful and uniform pyramids but you pay a pretty premium for the service. So I crossed the street. It wasn't like I had to move or repark the car. I don't drive.
BBQ Corn Salsa
1 cob BBQ Corn
1/2 c Cilantro, chopped
1-2 Tomato, chopped
1 Lime, juiced
1 clove Garlic, minced
1/4-1/2 c Red Onion, chopped (grilled, optional)
Salt and Pepper to taste
1-2 T Olive Oil
Mix all the ingredients in a bowl and let souse for at least half an hour.
To 'de-cob' the Corn is easier than it may seam. Stand the cob of Corn and hold the 'handle'. Hold firmly and, using a sharp chef knife, run the knife down the length as close to the core as you feel comfortable going. Turn a few degrees and continue.
|BBQ Salmon Burger|
We had a gorgeous Matonicoz Bianco. It had a perfume of Muscat but not sickly sweet as too much muscat can be. MMMM