I admit it, I'm a griller. I grill my kids about who’s at what party. I grill my mother about her morning medicine. I may even grill a co-worker on the latest office gossip.
But I will not grill outside, on the pit, in this miserable heat.
Blessedly, I have a husband who’s willing to face that fire-breathing beast so we can feast on the fruit of the grill. And, while you can grill fruit, here I'm talking about chops and fresh-picked corn.
It's to him (and a local butcher and farmer) we owe the deliciousness of these beautiful, thick-cut pork chops and sweet corn.
To season the chops, I made a simple, sweet, smoky rub with just a hint of fragrant basil to brighten the natural flavor of the pork. Always let your chops come to room temperature before cooking them. But wait until just before they go on the grill to season them. If the chops sit too long with the rub, the salt will draw out some of the meat’s moisture.
At the farmers market, I bought a dozen ears of sweet corn picked just the day before. They were too pretty to boil, so we (meaning my husband) grilled those for supper, too. Hot off the grill we slathered them in compound butter infused with fresh lemon zest and fresh basil. Then we rolled them in crumbled cheese. Put this butter on any grilled vegetable, or you can use it when sautéing vegetables like asparagus or squash.
I gather grilling is easy. Maybe one fall day I’ll give it a shot myself. But for now, I can’t stand the heat so I will stay in the kitchen.
Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at firstname.lastname@example.org.