8 CHEROKEE LIFE | MARCH - APRIL 2020
CHL
SPICE
Spring is upon us which means some people
will be starting their grilling season. And,
of course, many people will soon be getting
together with family and friends at Easter.
So we went looking for some of the best
recipes for spring from local cooks and came
up with some great ones for gatherings and
family meals. Enjoy!
Corn on the cob with a twist
By Brandon Remy
Serves: 8
Grill time: 10 to 15 minutes
Grill temp: 160-165 degrees
What you need:
• Foil
• Four small mixing cups
• Basting brush
• Extra Virgin Olive Oil
All four recipes are for two ears of corn each.
Honey Sriracha:
• 1/2 stick butter
• 2 Tablespoons Sriracha
• 1/2 Tablespoon Honey
Parmesan Garlic:
• 1/2 stick butter
• 1 Tablespoon minced garlic
• 2 Tablespoons Parmesan
Sweet and spiced BBQ:
• 1/2 stick of butter
• 2 Tablespoons of Sweet Baby Rays regular
BBQ sauce (or make your own)
• 1/4 teaspoon of cayenne pepper
• 1/2 a teaspoon of Chipotle Chili Powder
Beer Butter:
• 1/2 stick of butter
• 2oz of your preferred beer
• 1/2 teaspoon of minced garlic
• 1/8 teaspoon of salt
• 1/8 teaspoon of pepper
Mix together and let it sit. The beer needs to
soak into the butter. Then spread on the Corn
(dump remaining beer in with corn for extra
beer flavor).
Grilling Directions:
• All corn needs to be coated with olive oil
before grilling. Suggested use:
Pompeian Extra Virgin Olive Oil
• Mix ingredients together in
small mixing bowls
• Spread ingredients on the corn
with basting brush
• Wrap each ear of corn in tin foil
• Place on grill
• Each ear will need to cook 5 to 7 minutes
per side depending on grill temperature.
The internal temperature of the corn should
reach 160 degrees to 165 degrees.
Queenie’s Coconut Cake
This cake was conceived to celebrate
Christmas, but is great for an Easter
get-together, or anytime.
The recipe comes from Tina Kell.
Cake
• 2 cups sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temp
• 3 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup coconut milk
(shake can before you measure)
• 1 tsp vanilla
• 1/2 tsp coconut extract
Coconut Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 tsp salt
4 large egg yolks, room temp
1 cup half & half
1 cup coconut milk
(shake can before you measure)
1 cup sweetened flaked coconut
3 Tbsp unsalted butter
1 tsp vanilla
1/4 tsp coconut extract
Additional ingredient — 1 cup heavy cream
Coconut Frosting
3 cups heavy cram
1 tsp vanilla
1/2 tsp coconut extract
1/3 cup sugar
Garnish-wide shaved coconut flakes-toasted
1. Prepare the coconut filling so it can cool.
Whisk together sugar, cornstarch and salt in
a heavy saucepan. Whisk egg yolks, 1/2 & 1/2
and the coconut milk in a bowl. Gradually
whisk egg mixture into the sugar mixture.
Cook over medium heat, whisking constantly,
6 to 7 minutes or just until the mixture starts
to bubble. Cook, whisking constantly, 1 minute
more and then remove from the heat.
2. Whisk the flaked coconut and butter,
vanilla and coconut extract into the sugar egg
mixture. Transfer to a bowl and place a sheet
of plastic wrap directly on the mixture. This
will prevent a film forming on the custard as
it cools. Let stand for 30 minutes or place in
the frig to chill while cake is being baked.
3. Making the cake. Preheat oven 350.
Recipes for spring grilling
& gatherings