Nothing like firing up the grill

Tonight, I'm tired. Long, stressful day. So the menu is tres simple.

Chicken-cilantro sausage
Corn on the cob
Greens beans with shallots

With the exception of a few rainy days, here in beautiful Southern California, one is able to grill nearly every single day of the year. It's quite a privilege and I fully admit that. But there's just something about firing up the grill for the first time of the year when it really feels like summer. A day that makes you want to crack a beer and look through all your grilling mags to find that perfect menu for your next summer BBQ.

Like I said, though, I'm tired today. So throwing store-bought sausages and corn on the cob on the grill was still quite satisfying. The prep for the sausages and the corn on the cob is self-evident. What makes this dinner a little special is the verde salsa butter for the corn and the green beans.

Special butter
3-4 tbsp of butter, softened
1-2 tbsp of salsa verde
Mix them together and you get a spicy treat to spread on your grilled corn.

Green Beans with Shallots
1 large bunch of green beans, trimmed
1 shallot, sliced thin
Olive oil
Sea or kosher salt (iodized just won't do here, imo)
Par-cook the beans in boiling water for 3 minutes max. Drain. Heat the oil in a saute pan, and add the shallots. When the shallots just start to brown, add the green beans and toss around. Once plated sprinkle as much salt as you'd like on top.

I love grilled corn. The charred sweetness is quite a treat. And the green beans are a dish I make year-round, given the availability of beans here. And really who doesn't love a good sausage. ;-)