Bangers and Lace
1670 W. Division Street
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seedless watermelon (rind-on cut into 3"wedges)
fresh lime (cut into quarters)
fresh cilantro (rough chopped)
flake salt (kosher salt ok)
Prepare grill. Squeeze lime juice over watermelon wedges and place on the grill. create grill marks by cooking about1-2 min per side. After flipping squeeze more lime juice onto the watermelon. Once you have nice marks, remove the watermelon from the grill and season with fresh cilantro and flake salt.
you can serve this fresh off the grill for a hot and cold effect, or if preferred, you can grill and chill it before seasoning to have a cold watermelon with just the flavors of the grill.
6 ea sweet corn
3/4 cup home-made mayonnaise (substituting Hellmann's is ok)
1/4 cup sour cream
2 Tbs ground cumin
2 tsp Kosher Salt
1/2 cup Cotija Cheese (grated parmesan ok)
2 Tbs dark chili powder
2 Tbsp cayenne pepper
2 Tbs mild adobo seasoning
Prepare grill. Fill a stockpot with just enough water to cover your corn and start a boil. Meanwhile, mix together the mayonnaise, sour cream, cumin, and salt in a small bowl and place in fridge for later use. Also, mix together Adobo, cayenne, and dark chili powder and set aside.
Clean the husks off your ears of corn and place them in the boiling water. Cover, and cook for 5minutes. Immediately transfer corn into an ice-water bath. Once chilled. drain water from corn. The corn can be stored over-night if you aren't serving that day. Once the grill is ready, place the corn on the grill and brown it on all sides (about 2 minutes a turn). Once corn is done, coat each cob in the mayonnaise mixture thoroughly. then coat each cob with a nice layer of cheese. Finally, sprinkle spice mixture over each cob evenly. Serve immediately.
BBQ Buffalo Sausage
4 ea Buffalo Sausage
4 ea croissants, sliced open
your favorite BBQ sauce
1 pkg fresh goat cheese
1 seedless cucumber, cored and julienne
1 cup diced watermelon
1/4 cup fresh cilantro, rough chopped
your favorite BBQ spice rub
Prepare grill. Place your sausages on the grill and brush heavily with bbq sauce. Turning every few minutes and brushing with more sauce to caramelize it onto the sausage. Meanwhile lightly toss the cucumber, watermelon, goat cheese, and cilantro together while seasoning it with BBQ rub to your taste. Once sausages are cooked and well carmelized, give them a final brush of BBQ and move them to the inside of your croissants. Top with salad and serve.
Corn floats, be sure to cover for even cooking.
Be sure to use plenty of mayonnaise mixture to ensure the spices and cheese stick.
Cut watermelon thick enough so it stays cold inside while on the grill.
Fresh lime juice is key.
Have sausages cooked (poached, smoked, boiled, fried) prior to grilling.
Make sure fruits and vegetables are as freshly cut as possible for buffalo sausage.
July 6: Lunchbreak - BBQ Buffalo Sausage, Grilled Watermelon and Grilled Corn
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