RECIPE: Summer plate for unexpected guests
Ingredients:
- Jack Daniel’s barbecue sauce (flavor of choice)
- 3 cobs of sweet corn
- About 10 young potatoes (smaller ones)
- 2 carrots
- 1 green pepper
- 1 cucumber
- mozzarella
Preparation:
- Preheat the oven to 220º C
- Just wash the potatoes and score them on one side with a knife in 3 places. Salt them and put them in a baking dish where you added a dash of olive oil.
- Clean the cobs of corn, remove the tassels and brush each one with Jack Daniel’s sauce using a brush. Wrap each cob in parchment paper so that no air enters.
- When the oven is preheated, put the wrapped corn cobs directly on the grid, exactly 20 minutes. Put in the potatoes immediately, they may need a few minutes longer, depending on the size.
- During the last few minutes, brush each potato& with Jack Daniel’s sauce.
- Peel the carrot and cut it into sticks. Just wash the cucumber and pepper and cut them.
- On the serving platter arrange the vegetables, young potatoes, halve the corn. Brush with sauce again if desired.
- Tear the mozzarella into pieces and add to the platter.
- Serve with your favorite sauce.
- Don’t forget a glass of chilled white wine.
Recipe: Mom, I'm hungry
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