Category: vegetables

Boston Baked Beans

By , March 7, 2006 16:41

Now that I’m living back in the Boston area, what better than to shell out some recipes that are regional favorites.  At first I thought, Clam Chowdah!!  Then, I thought, no way.  I’m not confident enough to attach my name to any home cooked clam chowder recipes just yet.  There are too many good places around the corner to get great chowder.  Why waste time at home?  Legal Sea Foods, Woodman’s and Newick’s are my favorites.

1 15-oz can crushed tomatoes in a thick puree
¼ cup packed dark brown sugar
1 ½ teaspoon Dijon mustard
½ teaspoon salt
2 19-oz cans of small white beans, rinsed and drained, about 4 cups
1 medium onion, cut crosswise into ¼-in thick slices
6 bacon slices

Heat oven to 400°.  Stir together tomatoes, brown sugar, mustard and salt in a bowl.  Gently stir in the beans and transfer to a 2-quart shallow baking dish.  Arrange onion slices in one layer over beans, then cover onion with the bacon.  Bake uncovered, until bacon is browned and beans have absorbed most of the liquid, about an hour and a half.

Bacon Wrapped Grilled Corn on the Cob

By , March 6, 2006 22:19

Bacon and corn … corn and bacon. Few marriages are as pleasant as this one.

8 ears white corn
1 pound bacon

Gently pull back the husk exposing the corn. DO NOT remove the husk!! Remove the corn silk and use a brush to make sure all the silk is removed. Soak the corn with the silks removed in water for 30 minutes or longer (the longer the better). This will prevent the husks from charring.

Heat a grill to medium heat. Remove from the water and pat dry. Take a strip of bacon and wrap it around the corn. Fold the corn leaves back over, covering the bacon and corn. Tie the leaves with butcher string and repeat the process for each ear of corn. Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 20 to 25 minutes.  Thanks Paula!