It's Day 2 in my week-long tribute to summer corn and I want to get to this recipe while corn is at its best. Because when corn is this fresh and seasonal it is so good you could it it raw. And sometimes I do.

In fact I have been known to gnaw on a raw ear of corn while still standing in the market. But that can be a bit inelegant. Especially when you are having that nice young couple down the street over for a poolside luncheon. I think in that instance I should be on my best behavior and actually remove the kernels from the cob and serve them on a plate. Because I may not mind having my dear old friends see me chomp away on an ear of raw corn, but the new kids on the block deserve a slower introduction to my wiley ways.

And I do mean kids. Have you noticed that adults are coming in younger and younger versions? Anyway they're new I wouldn't want them to get the wrong idea. It's not that I am uncouth or easily unlikeable, but young people are so impresionable, you know. I think I'll start them out with forks and napkins. Their parents would be proud of me.

That is why I am serving this corn raw, off the cob– and in a salad.  Raw corn, arugula and lemon balm from my garden served with a nicely grilled chicken breast, and chunks of toasty bread. Do you think the new neighbors will notice I took the kernels off the cobb? I hope they don't think I can't trust them knives. Although at what age is it appropriate to let children handle sharp objects... thirty... thirty-two?

Today I am handing over my kitchen tongs to a chef. A real chef. A working chef! His name is Jason, but you may know him as the The Well Done Chef.

Now Jason is a dude with strong opinions. I admire that– and though he may be an actual chef, and though he may have a fancy French name for the method he wants to discuss today. I want you to know that I have a little non-chef secret of my own. What he calls Système Débrouillard, I have always called default. As in the default pasta that makes random appearances here on Sippity Sup.

As proud as I am of my default dishes, I am not sure this qualifies me to the title of chef. Because Jason takes the concept of default to an art.  Still, whatever fancy name this style of cooking goes by– I like to call it "cooking by the seat of your pants!".  And just so you know, if I were indeed a chef I would call default cooking cuisiner par le siège de vos pantalons!

So please read on and welcome Jason as he proves what I have always known, Default Cooking (or should I say Système D?) is what the love of the kitchen is all about! GREG

Welcome to my Kabob Party Day Three.

I am presenting gorgeous grilled goodies here everyday for a week. That's seven skewers lined up on the BBQ, because everybody likes food on a stick!

Today I have yet another simple summer skewer. It’s just one ingredient grilled to perfection and served with a condiment that makes it a complete experience.

Tomorrow I will start sticking a few varied combinations of ingredients on these sticks. But for today I am grilling up boneless chunks of chicken thighs, and nothin' but... I generally prefer the dark meat, especially for grilling. White meat can get so dried out and flavorless in the wrong hands. It’s much harder to overcook thighs, even when boneless. So it a good candidate for skewers. Because I as said yesterday a Kobob Party is perfect for seasonal entertaining because the prep can be done in advance. The cooking is so simple even the non-cooks amongst can handle the culinary task. Leaving you time to throw your magic behind some other aspect of the meal.

Today's recipe comes from the magazine La Cucina Italiana word for word. Even the photo looks similar (how'd that happen??). Somebody must have told them what I am up to because they have a whole feature in the August 2010 issue dedicated to spiedini (Italian Grilled Skewers). Pick up the issue if you still have not had enough grilled meat by the end of this week!