Southern Belle Magazine Digital #02 August 2013 | Page 22

BBQ i n ’
Barry 'CB' Martin is an experienced food writer, spokesperson, TV chef, ecee, host and personable motivational speaker. CB is the primary contributor to 3 cookbooks: “The Great American Guide to Grilling” CDRom with more than 500,000 copies sold. Everybody Grills! & America Grills! were published for a major grill manufacturer. He has appeared as “The Outdoor Chef” in more than 2 dozen live cooking segments on The Weather Channel and presented live cooking demonstrations at TV stations and events across the country. CB shares his insight and helpful tips about all types of cooking at: WelcomeToTheCookout.com

ROASTED CORN & PESTO SALSA
INGREDIENTS: Serves 4
1 cup roasted corn (freshly roasted and carved off the cob is preferred but canned or frozen will work) 1/2 cup pesto 1/8 cup of roasted bell peppers or canned will do salt and pepper to taste

DIRECTIONS:

1. Roast the corn on the grill and shave it off milking the kernels to get all the lovely juice. 2. Add the other ingredients, toss and serve immediately or cover and hold in warm oven if serving hot; place in fridge or cooler if desired to serve as a chilled salsa. Notes: Hold the ear of corn firmly in one hand (the nonknife-wielding hand) and place the tip on the small bowl; as you see-saw the knife down the ear of corn, the kernels fall off the cob and fall into the bowl - sometimes individually and other times in sheets.

Barry CB Martin’s Recipe for Southern Belle Magazine