Anyone who knows me well understands that I have a passion for both eating and cooking food. Yesterday I made up a great summer dinner that I thought I’d share it here.

Corn on the Cob:  I used Taber Corn for this, but any corn will do as long as it has the husks still on it. Pull the husks back (but don’t separate from the cob), exposing the cob and the silk. Remove the silk and ‘re-package’ the cob with the husks. Soak in water for and hour or so to get the husks moist and prevent burning on the barbeque. Once the corn has been removed from the water, pull the husks back, again keeping them attached, and dry the cob itself. Cover the cob with a butter mixture of your choice (I’ve tried butter with garlic and butter with ginger and both are very good) and season with salt and pepper. ‘Re-package’ the cob with the husks and tie the husks down using butchers twine. Place on indirect heat in the barbeque and cook for 30 to 35 minutes.

Potatoes in a baggie:  Create a tinfoil baggie. Cut small baby potatoes into bite sized pieces and put in bag. Add a spoonful of butter, a couple of tablespoons of rosemary, salt and pepper into the bag. Pour a half cup of white wine into the bag. Seal the bag and place on indirect heat in the barbeque and cook for 30 to 35 minutes.

Basil vinaigrette:  Put one cup of extra virgin olive oil in a blender. Add a half cup of balsamic vinegar. Add one cup of fresh basil leaves. Add zest and juice of one lemon. Blend until consistent texture is reached.

Green salad:  Mixture of butter lettuce, romaine lettuce and watercress. Add basil vinaigrette dressing when served. Top with shaved parmesan cheese and fresh ground black pepper.

Lamb kabobs:  Standard kabob recipe here. The only difference is that you use lamb for the meat.

This all worked out fine for me (although we never did eat much salad) and the barbeque even cooperated by waiting for the meal to be cooked before running out of propane.