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Chicago hath a wild storm coming upon us. Hail, hail, the gang's all here, may be expectorated.

So, what to cook?

Corn and potatoes. On the grill. Here's how:

First fire up the grill to HIGH. I mean really hot. Once you can scrub off the remnants of the last meal, turn the heat down to medium.

In the mean time, take eight baking potatoes, cut them in half.  Take fresh jalapeño and slice very thin. Take several whole basil leaves. Take habanero and slice really thin.

Take a potato, and cover the open face with pepper. Add a tiny bit of sea salt, replace the other half, and wrap tightly in aluminum foil. Try a few with whole basil leaves. Cover every part of the open face. Lastly, do the same with habanero.

Now that the grill is hot, place the potatoes on the girl, close it, and go have a scotch. Perhaps two, you will need to turn them three times, once every 15 minutes.

Throughout this, you should be soaking the while corn (do NOT remove the husks), in cold water. Soak at least 30 minutes.

If you have enough room on your grill, after 30 minutes, add the corn to the grill, husks and all. 15 minutes from now, when you turn the potatoes the third time, turn the corn one.  Have another scotch.

When all is said and done, the potatoes will have an hour on the grill, or roughly, three scotches, and the corn in husks will have z30 minutes, or roughly two scotches.

Remove from the grill.

If you found nice sweet corn, all you need is a tiny bit of salt. Just pull down the husk, then use it as a handle as you eat. Careful, the husk is HOT. But it cools quickly.

As for the potatoes, a small dab of sour cream, or yogurt, and WOW! A delicately flavored, wonderful tater. The hot pepper will seem so mild, that all you get is the flavor, not the heat. Yummy.

Oh, and isn't it nice seeing the Romney campaign implode?


Peppers in taters?

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| 8 votes | Vote | Results

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