Healthy grilling tips from Cancer Treatment Centers of America
Executive Chef Frank Caputo demonstrates a simple method for grilling a summer favorite, corn on the cob. In the video, Chef Frank explains that leaving the husk on the cob protects the corn from burning and allows the corn to steam. He also provides interesting tips for flavoring the vegetable.
Chef Frank’s tips include:
1) Leave corn on the husk to protect it from extreme heat and/or flames. The husk prevents the corn from burning.
2) Lightly brush the corn with extra virgin olive oil.
3) Season with a pinch of salt and pepper.
4) Place fresh herbs inside the husk and rewrap with husks before trying with butcher’s twine to keep herbs and seasoning inside. (This method helps retain moisture, while the corn steams inside the husk)
5) Keep the corn away from a direct open or high flame; place in low heat on the grill.
6) Once outer husk is light brown (30-40 minutes), take off the grill and peel off outer husk. (You should see that the corn has a beautiful, roasted color, but is not burnt.)
This same recipe can be done in the oven on a sheet pan. Just heat the oven to 350-400 degrees and cook for 45 minutes. You’ll get the same effect without the roasted color. You can also use leftover grilled/toasted corn in a salad, grains, or soup. Serve hot or cold and enjoy!
Most recently, Cancer Treatment Centers of America has released their newest video:
In this video, Executive Chef Frank Caputo demonstrates an easy way to spice up grilled vegetable skewers just in time for 4th of July celebrations. This healthy, colorful dish can be prepared quickly and is fun for the whole family!
Chef Caputo’s tips:
1) Make it simple by preparing vegetable kebobs or skewers. You can use peppers, onions, mushrooms, or nearly any more substantial vegetable that is thick enough to stay on the skewer. (Try grilled tomatoes with a little bit of basil and extra virgin olive oil).
2) Season the skewers with chopped rosemary, oregano, thyme, and Italian parsley.
3) Feel free to add more spices if you’d like. Chef Frank Caputo recommends three different spice mixtures:
– Moroccan spice with turmeric, cinnamon, clove, coriander and sea salt.
– Angelica spice with fennel seed, anise, coriander, cumin, sea salt and Tellicherry pepper corn.
– Want more kick? Spice it up with chili pepper, sea salt, cumin, fresh garlic and extra virgin olive oil. Apply conservatively.
4) Once seasoned to your liking, place vegetable skewers on top of a hot grill.
5) Cook until done to your preference—make sure vegetables are not sitting over a high flame and monitor so they do not burn.
July is National Grilling Month and this is a perfect time to highlight healthy grilling recipes and tips!
