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

Do you read Oyster Food & Culture? Well I do. It is a “great place to exchange ideas and learn about culture through food”. Well recently, via an excellent post, OF&C made me realize that I know very little about Filipino food – how can that be? So I decided that not only was it time to remedy that, it was time to learn by doing!

I’ll start with this caveat. I am not Filipino. I may stick my foot in it once or twice here as I attempt to acquaint you (and myself) with a Filipino dish known as Adobo. I don’t know if the Philippines have an official national dish, but I can say Adobo must come close.

Adobo is not a recipe per se; it is a method by which anything– fish, fowl, vegetables or meat is marinated in vinegar, and spices. It is often braised and then browned in hot oil. Though some versions are finished under the broiler. Soy sauce may or may not be used. My version is made with boneless chicken thighs, but bone-in seems to be the norm. The dish is often garnished with an egg, but I did not know that when I prepared the version you see here. But I did serve it with rice, which is also very typical.