I wouldn't want my wife to eat garlic and peppers either.

It all turned out great, although I put too much oil in the pot and had visions of being covered by a grease fire while I carefully fished some of it out.

The coating on the chicken was fantastic, and the herbs/garlic in the oil added an extra layer of flavor. The brining beforehand made the chicken plenty juicy and tender.

The potatoes were good. Hard to mess up mashed potatoes when you're adding in half and half, shallots, garlic, sharp cheddar, etc.

Corn stole the show. I'll never boil corn on the cob again. It's soooo much easier and better tasting to just throw it right in the oven on the rack, husk and all. Chile lime butter was good and a snap to make. We did it with sweet corn (white) and I think I've found a hit.

The baked alaska was awesome. I'd make it again in a heartbeat. Time consuming but not difficult, a very rich dessert with the strawberry/chocolate combo. Wish I had made enough for leftovers.

I am jealous. How did you make the chile-lime butter?

Yes that is my question as well.

I feel quite pedestrian considering this weekend I only made pumpkin chocolate chip muffins, bread, and guac.

nothing I made was tricky or hard. The butter was the easiest.

Softened butter, a few shakes of chili powder (I actually used Cayenne), and some zest of lime (I used the small holes on a grater rather than have long strings of peel).

Mix.

Apply to hot corn.

Commence enjoyment of goodness.

The lime is the first flavor to hit, the cayenne pepper was delayed a bit. Every bite was like a movie with a surprise ending. :) Best used with sweet corn.

i seriously can't wait to make corn again.

Sounds simple enough.

Pretty similar to what I do with corn, I grill it on my grill with the husk, remove the husk for a quick browning, (you can omit this part if you like), make a mixture of Frank's Red Hot, lime juice and butter. Roll the corn in the butter.

I almost can't think of anything as good as that treat right there.

Yeah, well I made some Betty Crocker Chocolate Chip cookies, straight from the bag. Even added the egg and cube of butter myself.

OK. We just tried this for supper. Very good. Thanks for the tip.

Another great way to do corn is to throw in a few tablespoons of Zatarain's crab/crawfish boil spice into the water before you throw in the corn. Very tasty.

Tell me more about this corn-roasting. I want to try it. What temp? How long?

Help me, sensei.

We just did 350 for 30-40 minutes. Literally out of the bag, into the oven straight on the rack.

Don't do this if the husks are already mostly dried out. Better if they have some moisture in them.

We took them out, opened them up, pulled off the hair stuff in one easy pull from the top, and then slathered the butter on.

Couldn't be easier, and I'm sold on this method. The corn was perfect. I also like the grill method that fusnik described, I've done that before too.