Issue link: https://www.e-digitaleditions.com/i/1393916
INGREDIENTS: • 1 cup fresh Italian parsley, loosely packed • 1 cup fresh cilantro, loosely packed • 5 cloves crushed garlic • 2 tablespoons shallots, roughly chopped • 2 tablespoons red wine vinegar • 1/2 lemon, juiced (about 2 tablespoons) • 1 tablespoon fresh oregano, chopped (dry works okay too) • 1 teaspoon salt • 1/2 teaspoon pepper • 1/2 teaspoon red chili pepper flakes • 1/2 - 3/4 cup extra virgin olive oil INSTRUCTIONS: 1. Place all ingredients except olive oil in the food processor and pulse a few times until everything starts to break up. 2. Start slowly adding the olive oil. Start with just ½ cup, and then slowly add more and pulse a few more times. Do not puree, just a few pulses will do. If it's too thick add more olive oil until you get to your desired consistency. 3. Serve over grilled steak. INGREDIENTS: • 8 ears corn on the cob • 8 tablespoons salted butter • 4 ounces Feta cheese, crumbled • 3 tablespoons cilantro, chopped • 4 slices bacon, cooked and crumbled • 1 whole lime Smoked Paprika Aioli: • 1 cup mayo • 1 lime (juiced) • 1 teaspoon or more smoked paprika to taste • 1/2 teaspoon lime zest • 1/2 teaspoon sugar or honey • Salt and pepper to taste INSTRUCTIONS: 1. Shuck and wash the corn. 2. Mix all of the aioli ingredients together and set aside. 3. Grill the corn until it's done and slightly charred. 4. Once the corn is cooked, take it off the grill and put it on a baking sheet. 5. Generously butter each ear of corn. 6. Crumble Feta cheese on top of each ear of corn. 7. Drizzle aioli over each ear of corn. 8. Sprinkle each ear of corn with chopped cilantro. 9. Crumble bacon on top of each ear. 10. Cut limes into wedges, and squeeze lime juice over each ear of corn. (optional) C H I M I C H U R R I S A U C E G R I L L E D C O R N O N T H E C O B W I T H F E T A A N D S M O K E D P A P R I K A L I M E A I O L I SiG MT 111