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At random: The USS Cusk was only one of four US submarines to ever receive the Republic of Vietnam Meritorious Unit Citation - Gallantry for her service in Vietnam. Cusk, was awarded seven awards during 1965, 1967, 1968, and 1969,The other three boats were the USS Sculpin (SSN-590), the USS Razorback (SS-394), two awards during 1967 and 1969, and the USS Ronquil (SS-396), two awards during 1966-67 and 1968.

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RCK

Posted 2008-07-04 6:48 AM (#17312)

Master and Commander

Posts: 1431

Subject: From The Galley

Sweet Grilled Corn SUBMITTED BY: Josh & Elizabeth PHOTO BY: Teresa L. Gab.
"A perfect summertime sidedish of fresh sweet corn grilled in a savory herb mixture."

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 1 Hr 30 Min
Original recipe yield: 8 servings
INGREDIENTS
8 ears corn, husk and silk removed
1 1/2 tablespoons macadamia nut oil
1/2 cup melted butter
2 tablespoons minced garlic
1 teaspoon crushed rosemary
1 teaspoon rubbed sage
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 cup grated Parmesan cheese

DIRECTIONS
Soak corn in cold water for 1 to 3 hours.
Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
Preheat an outdoor grill for medium heat.
Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes

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