No worries either way because Cafe Drake HRV made this recipe twice and perfected it with a couple of minor tweaks, as below. The leftover charred corn husk oil keeps for about two weeks in the fridge and we're mixing it with mild rice vinegar for light salad dressings with a grassy/smokey top note. It's also pretty wonderful drizzled over room-temperature steamed and sliced beets; add a few micro-greens and a sprinkling of coarse salt and you've got an elegant and unusual starter course or side dish. The dressing itself - illustrated below - is more perishable and should be eaten within a few days.
Let's get going:
|Put charred corn husks in a blender along with 1 cup vegetable oil and blend until the husks are shredded into tiny pieces. Pulsing is effective.|
|This is what your blender will look like, a bowl of new mowed grass.|
|Strain the oil through a fine mesh sieve over a bowl or measuring cup.|
|And the finished product. Dressing. Um, dip. Cafe Drake HRV likes a small bowl with bread for dipping, enjoyed alongside pre-dinner cocktails.|