I wanted to experiment with Flank Steak and started looking through EPI and AR for a method. My recipe of choice called for an Olive Oil, Balsamic Vinegar and soy sauce marinade, with chopped onions and garlic. It called for a refrigerator time of minimum 2 hours, and up to 2 days. I opted for the 2 days. Grilling was a 3 minutes per side on the hot half of the Weber to sear, and the 3 minutes per side on the cool half to finish. It came out perfect. It was tender and tasty. Success.
I wanted a go with, so I leafed around my signed copy of Molto Mario Italian Grilling recipe book and found the corn on the cob, pictured above. Mario Batali, I feel, is the end-all, be-all on Italian cooking; I have tried many of his recipes and enjoyed them to the max. Nothing short of hero worship.
The recipe called for grilling the corn for eight minutes, spinning the hot cob in a flat dish of Balsamic Vinegar and Olive oil mixed then dredging in hand grated Parmigiano-Reggiano and finally sprinkling with chopped mint. The plate looked perfect, but I had my doubts as to the taste. As I was plating the corn I kept wondering how the Parmisan and the mint were going to blend. I took my first bite and got my answer. The sweetness of the mint did not, in my opinion complement the cheese. My dear friends ranted and raved, but I never trust them, because they always do that. I try to be brutally honest with myself.
Mario, I can’t fly with you on this one.
