Nashville chef Matt Bolus of The 404 Kitchen doesn’t mess around when it comes to summer cooking. Here, he shares three ultra simple tips to improve any backyard cookout, from salad to vegetables to meat.
1. Get your salad nominated for the award of Best Dressed. "The easiest way to make an emulsified salad dressing (or Hollandaise sauce) is to put all the ingredients in a large Mason jar, or something of similar size and height. Submerge an immersion blender all the way to the bottom, turn it on high and slowly pull it upwards. You’ll have a perfectly emulsified dressing at a fraction of the time it normally takes to make."
2. Simplify shucking. "The best way to shuck corn is to cut the bottom (the round side) off about an inch in. Holding the top of the greens, pull the cob out. No corn strings will remain."