Here’s a secret for adding some great flavors to grilled corn. In this dish, familiar Italian flavors like garlic, sun-dried tomatoes and fresh basil yield a buttery pizza flavor.
This recipe was developed for a professional restaurateur and friend who introduced the first Raw-Vegan venue to San Diego. She loved stuffed veggies of all kinds and, being Raw-Vegan, nothing is to be heated above 118 degrees. I needed a natural vessel that could be stuffed successfully, with little or no cooking. Here’s my delicious solution.
Southerners are used to being ribbed for our drawls and y’alls, fried food and how many first names we have. There’s an element of truth there or the stereotypes wouldn’t stick. We’re rightly famous for our fried food (seriously, is there anything that can’t be fried?), “Co-Colas” and Moon Pies. Now, hang onto your seat because that most Southern delicacy, OKRA, is now a SUPERFOOD!
This recipe is so fast and easy because the glaze is made with simple store-bought ingredients. This “chef’s secret” can be the beginning of many more great, glazed dishes that you can prepare, using my simple formula.