"culinary institutes"-Cook amazing things in August

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fitness

"culinary institutes"-Cook amazing things in August

.    Tomato and Mozzarella Potato Salad with Lemon            Buttermilk Dressing

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.    Grilled Tomato Skewers on Toast

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.    Ritz Cracker Ice Cream Sandwiches

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.    Individual Whole Peach Pies.

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.    Fontina and Blackberry Basil Smash Sandwiches.

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.    BBQ Sticky Asian Pork Ribs

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.    Fried Mozzarella, Basil, and Nectarine Stacks

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.    Marinated Grilled Zucchini with Feta and Huckleberries

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.    Roasted Cherry Sangria

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.    Mexican Street Corn

composition

1/4 cup mayonnaise

1/4 cup sour cream or Mexican crema

1/2 cup finely crumbled cotija or feta cheese, plus more for serving

1/2 teaspoon width or guajillo chili powder, plus more for serving

1 medium clove garlic, finely chopped (about 1 tablespoon)

1/4 cup chopped cilantro leaves and tender stems

4 ears corn shucked

1 lemon, cut into pieces

Procedures

1

Light a charcoal-filled fireplace. When all the charcoal is lit and covered with gray ash, pour and spread evenly over the coals through the charcoal grill. The second set semi-gas grill burner with high heat. Set cooking grate there, gill cover and allow to warm up for 5 minutes. Clean and oil grill grate.

2

Although coal for heating, combine mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl. Stir until homogeneous and book.

3

When the grill is hot, place the corn directly on the hot side of the grill and cook, turning occasionally, until cooked through and charred spots on each side, about 8 minutes total.

4

Transfer corn in a bowl with the cheese mixture and use a large spoon to evenly coat corn in each half of the mixture. Sprinkle with extra cheese and chili powder and serve immediately with lemon wedges.

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