New gadget zips through an ear of corn

Few one-purpose gizmos belong in the home kitchen. Most simply don't prove useful enough to justify occupying valuable real estate in your cabinets. But if you love fresh corn, Kuhn Rikon's Corn Zipper can make a compelling argument for finding a spot.

The gist of this wand-like device is to simplify removing kernels from corn cobs. The traditional method involves standing the ear on the fat end, running a serrated knife down the length of it and sawing the kernels off as you go.

The trouble with this is the difficulty in controlling the depth of your cut and where the kernels pop off and land. It is easy to leave much of the kernel on the cob, or cut too deeply and end up with chunky bits of cob in the corn.

The Corn Zipper remedies this by combining a sharp cutting surface with a guide that prevents it from digging too deeply. To use, hold an ear of corn in the palm of one hand, then run the Corn Zipper down the length of it. You get a perfect row of kernels stripped from the ear. Rotate the ear and repeat.

The Corn Zipper is easy to use after a few attempts. Care must be taken, however, with how you grip the corn. The Zipper can slip at the bottom of the ear and stab the palm of the hand holding it. (Kuhn Rikon, $12, www.kuhnrikon.com)

Yum, here's the rub

If you are grilling this Memorial Day weekend, try this Lime-Herb Rub from Grill It! by the Editors of Good Housekeeping (Hearst, 2005):

Grate 1 tablespoon lime zest and squeeze

2 tablespoon fresh lime juice. Combine them with 2 cups chopped mint leaves,

2 cups chopped cilantro leaves,

2 tablespoons brown sugar, 2 tablespoons minced ginger root, 3 crushed garlic cloves,

2 thin-sliced scallions, 2 teaspoons salt and

1 teaspoon crushed dried red pepper flakes (makes 11/2 cups).

Rub under the skin of chicken or over pork tenderloin or on salmon or other oily fish.

If you are watching your salt intake, try this Salt-Free Herb Rub: With fingers, crush together 2 tablespoons dried rosemary, 2 tablespoons dried thyme,

1 tablespoon dried tarragon and

1 tablespoon coarse-ground black pepper (makes 1/4 cup). Use 2 teaspoons herb mixture per pound uncooked beef or pork; 1 teaspoon per pound uncooked fish or chicken. Keeps tightly covered 6 months.

Blue Mojito time

The Hyatt Key West Resort & Marina has undergone a multi-million renovation including the Blue Mojito Pool Bar & Grill. Here, you can get the Signature Blue Mojito, the perfect cocktail for summer. To make it, place 3 lime wedges and 8 mint leaves in a cocktail shaker. Add 1 tablespoon simple syrup (equal parts sugar and water brought to a boil and cooled; add blue food coloring to make the drink blue) and muddle. Fill the mixer three quarters full of ice. Add 1/4 cup Pirate Choice Key Lime rum. Cap and shake. Strain into a glass, add ice and 2 tablespoons club soda. Garnish with a slice of key lime, a mint sprig, a sugar stick and a fun straw.

New life for old cookbooks

Replace your favorite damaged or lost cookbooks. Nevada husband-and-wife entrepreneurs Peter Peckham and Eddie Edwards can search their 15,000-item OldCookbooks.com collection (with titles from the late 1800s to the present) and send standards your way. Prices range from less than $10 into the hundreds of dollars. Call 775-337-6477 or go to www.oldcook books.com.

Source :http://www.sun-sentinel.com