(shiitake mushroom, black beans, pinto beans, onion, garlic, smoked paprika, smoked pepper, roasted poblano chiles, FYH Monterey Jack)
Grilled Corn with Chipotle and Lime
Basement Update Day 3: Good news, there is a floor underneath all of the boxes/containers/plastic bags. The bad news, there are more boxes/containers/plastic bags to move to the empty spaces. Sisyphus had it easy.
The (dang) quesadilla is shiitake mushrooms, FYH Monterey Jack, refried black and pinto beans with onion, garlic, smoked paprika and pepper on a red pepper tortilla.
The corn was local and organic, from Saturday's Farmer's Market in Kent. Prepping the corn involves trimming off the top 1/2" or so, then most of the stem and removing all but two or three layers of husk. Then, just let them soak in water for 10 minutes, finally grilling them about 10-15 minutes, turning every couple of minutes to get a nice even char. After removing the husk/silk we brush on the chipotle, lime and soy margarine mixture, salt and smoked pepper.