This Week's Menu: Smoked Tri Tip Roast and Stuffed Pasilla Chiles

Changing it up a bit this week by focusing on a side dish instead of breakfast and giving you (reluctantly, I might add) one of my best recipes. It's not quick or easy but, darn, is it good.

It's my version of our Golden State's signature barbecue entree, smoked tri tip.  You'll love it!

Super Side Dish: Stuffed Pasilla Chiles

Dinner: Smoked Tri Tip Roast

Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved

Super Sides: Creamed Corn

While corn on the cob is good, I have to admit I don't like eating with my hands like that.

Instead, I'll make a fresh corn dish that I can eat with utensils. You know...like a civilized person.

INGREDIENTS
3 cobs of fresh, sweet corn (1 for each person)
1 1/2 cups low fat milk
3 tablespoons flour
3 tablespoons melted butter
1/4 teaspoon black pepper
1 tablespoon sugar
1/2 cup half and half

Remove the kernels from the cob into the bowl. Don't know how? Click here.

Boil the corn for 10 minutes.

Strain and put into a bowl for later.

Melt the butter in a small sauce pan.

Stir in the flour thoroughly.

Add the milk, about a half cup at a time.

After it thickens a bit, add the pepper, sugar,  then the corn.  Stir it in.

Turn off the heat, stir in the corn and the half and half.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved