Secret Recipes - Frittlers (Italian Pasties)

Secret Recipes

This is one of my family all time favourite top secret recipes.
You are in for a treat. We name the recipe Frittlers (Italian Pasties)

Ingredients

7g yeast,
1 cup lukewarm water – if need more add extra but don’t make it soggy,
3 cups plain flour,
pinch of salt,
pepper,
cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese,
ham,
tomatoes,
tuna (chunk tuna) instead of ham

Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don’t make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.

While it’s rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then mix together.

Roll out dough to pastie round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pastie. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.

Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.

There is no problems with freezing them they still taste fantastic.
If you want to add tomatoes you can but have it within 24 hours but don’t freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller.
Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze.
Also if you like you can add chopped up onion or anything that you enjoy.

This family secret recipe is one your family and friends will really appreciate, bon appetite!

Secret Recipes

About the Author:
Tony Pescatore owns blogs on Secret Recipes for valuable information and tips, please visit.
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Father's Day Steak: Tips For Cooking A Mouth-Watering Steak

It's a trite, but often repeated saying: The way to a man's heart is through his stomach. So why, when Father's Day rolls around, do we buy endless ties and "message" T shirts? Is the way to his heart through his clothes? Not likely. It's the stomach, people, and that means good food. For many men, good food comes in the form of a great steak.

So what if you're not a steak eater, or you eat it only in restaurants and the thought of purchasing a raw slab scares you to death? Fear not. It's not that complicated, really. Even a caveman can handle this job.

It's important to know your cuts of meat before planning the menu. You don't want to cook the dad in your life a tasteless, tough piece of leather. You might not notice the difference, but let's face it - he will. Since you'll likely be grilling, it's important to know the best cuts of meat for the grill.

You want to choose the most tender portions of meat for grilling. Experts generally consider these cuts of beef to be the best for grilling:

- Rib Eye
- T-Bone
- Porterhouse
- Strip steak (like New York steak)

If there is the word "loin" on the package, you're in good shape, though most grill experts agree the T-bone is the most superior cut of beef for grilling. It stays tender and juicy, and is thick enough to withstand a fair amount of time on the grill without overcooking. Stay away from top round or anything with "round" or "chuck" in the name. These will not cook well on the grill. Flank steak and London broil can also be tough.

Next, it's important to know how to choose a steak. Don't just grab the first package that looks good to you. Look for some good marbling in the steak. Yes, this is another word for fat. But we're not cooking for the dieter in the family on this special day, we're trying to give dad a good steak, remember? Those little bits of fat scattered about the steak will essentially melt while the meat is cooking, giving the meat a rich and more tender flavor.

In that same vein, don't trim the fat from your steak before cooking. It might be the diet book author in you coming out, but that thick layer of fat around your steak is what will give the steak a wonderful juicy quality and rich flavor. You can cook the steak, and then trim the fat, but cook the steak while it's still dressed in its fat clothes. It's worth it.

Do you need to buy a "name brand" steak? Experts say it's not necessary, even though branded meat is a new commodity and becoming more widely available. Nor is it necessary to choose a steak from a butcher shop or from behind the glass window in the meat department at your local grocery store. Usually the pre-packaged steaks are the same you would get from behind the glass, and since the butcher is a dying breed, you could certainly go that route if you have a neighborhood butcher, but if not, a good quality grocery store will provide what you need.

Finally, it's important to know your grades of steak.

- Prime is the top grade, and it features the most marbling and is the most tender, but most of us don't have access to this grade in mainstream grocery stores. This is often what you get in a restaurant.

- Choice is the best grade most of us can get in the grocery store. But choice does not guarantee high quality as this grade encompasses meat that can be almost as good as prime, or almost as bad as select, our next grade.

- Select beef is the most lean and least expensive beef and is the grade of beef most commonly found in your grocery store meat case. Since this is Father's Day, try to find choice and splurge a little.

If you are unsure about your ability to pick up a good steak locally, consider ordering online and having fresh, high-quality steaks delivered to your door.

At OmahaSteaks.com, you can buy a large variety pack of meat, grill some for dad, and then send him home with a few spares for another day. KansasCitySteaks.com offers prime quality steaks for a restaurant-quality dad's meal.

About the Author:
Mike Sullivan is a grill master and meat lover. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal. http://www.buy-steaks-online.net/
Article Source: www.iSnare.com

The Meanings of Different Cooking Terms

Cooking can be very satisfying, and learning about the different ways to cook and finding new; different recipes to experiment in the kitchen is exciting. This had led to a bunch of television programmes appearing and even more cookbooks arriving to offer chefs tips, advice, and recipes. However, a good starting point for many wanting to get into the kitchen and to begin putting recipes into practice is to know the different terminologies used with cooking.

Learning the different cooking terminologies is important as a dish may be prepared in a number of ways, and each of the preparation methods can result in varying flavours. Here are just a few of the terms cooking recipes may require you to perform:

Grilled

This is a more common term that many will already know, even if they don’t often cook. When a recipe requires you to grill a food item, it will basically mean that you need to cook over an open flame, whether it is by gas or charcoal. Obviously the most ideal place to do food grilling is over a grill.

Frying and Deep-frying

These are terms that are often confused, but they are actually quite different. Frying can be done using a frying pan and with oil or butter, whereas deep-frying on the other hand means that the food needs to be submerged in boiling oil until it is cooked. This can often be seen in fast food chains where the food is placed in a basket and submerged into the boiling oil, often to produce french fries, tender breaded chicken, and funnel cakes.

Sautéing

An alternative to frying is sautéing, to produce strong flavours from your food. To sauté food, cook quickly using a small amount of fat (oil or butter), and use a frying pan to receive best results when using this cooking method.

Broiled

When a recipe calls for the food to be broiled, it means that the food should be cooked by direct exposure to a flame or heat element. You may find the “broil” setting on many ovens, although it is important to place the food on the top rack when using this setting.

For those that cook and prepare meals regularly or just beginning to become interested in cooking, familiarize yourself with the many different preparation and cooking terms. At least learn the basic terms so that you can prepare the food in the way that the recipe intended, and also, before you start cooking a new recipe or dish, firstly read through the recipe instructions so that you know the cooking terms and exactly how to execute them. This is especially important if you are cooking to time schedule.

About the Author:
Justin Brown
For more information on cooking, we encourage you to visit www.cookingschoolrecipes.info Justin Brown has put together some great, informative articles for those wanting to find out more. Justin Brown also runs a great site on wedding invitations at www.weddinginvitationsinfo.info, and a resource for free content and article submissions at www.articleblotter.com
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The Barbecue Experience

If you read the title and immediately opened the file thinking that this cooking method was included in the outdoor activities section by mistake, don't be surprised if we tell you that preparing your Sunday's barbecue festivity is actually a great outdoor activity!

Part of the U.S. outdoor living for decades, barbecue (also known as barbeque, Barbie, or abbreviated BBQ) has evolved from a method of cooking food, most frequently meat, to a social gathering and a great opportunity to exercise a variety of outdoor activities. If you have been present, even once to an outdoor barbecue extravaganza, you are familiar with the scenes. Kids running around, men over the heat and the hot gases of a fire, smoking food served on plastic plates, hot coals of charcoal ready to spread the scent of cooked food around, women preparing the dinner table and running back and forth to the kitchen or utensils area, people discussing, laughing, relaxing. What more could one ask for? Probably nothing, but the fact still remains that when people are asked to state their favorite outdoor activity, they seem reluctant to say "barbecue" since it is actually based on food preparation and does not necessarily involve any type of exercise. Well, one stop feeling guilty of barbecue. Especially if you come from the Southern or Midwest U.S. States, you should be proud of participating in one of the most important social outdoor activities of our time.

Since the heating process is not direct, barbecue is different from grilling, which is almost always a fast process over high heat. Barbecue experts strongly support that since the process used is always slow -indirect heat and/or hot smoke are applied to cook the food- the outcome of a proper barbecue is apparently tasteful and healthier. Instead of smoking the food and directly heating it to the level required for it to be cooked, barbecue's slower method breaks down the collagen in meat and tenderize tougher cuts for easier eating.

Today, the phrase "let's throw a barbecue" is used to refer to a casual event, usually outdoors or with an outdoor theme. College students organize barbecue parties frequently using any type of excuse; from announcing an event, like their college football team's victory to celebrating the end of those dreadful exam periods. Families organize barbecue events to invite friends, bond with distant family members and socialize in general. During these barbecue occasions, two important facts occur that facilitate the outdoor experience. First, people attend a familiar outdoor activity, which can only make them feel relaxed and enjoy the great weather and the company around, and second, exactly because a large number of people gather at a specific location and have to stay there for a certain amount of time (while the food is cooking), other outdoor activities are usually surface. For example, how many times have you been invited to play a friendly Frisbee match while waiting for the meat to be properly cooked? Well, you can see now my point. Regardless of the original purpose of one's visit to a barbecue place, the barbecue outdoor experience can become one of those times you nostalgically remember during the winter weekends. Having fun and eating fresh is always a good excuse to get involved with a barbecue event. Remember to add some exercise to these fun times and you can now have it all except that annoying guilt part!

About the Author:
Kadence Buchanan writes articles on many topics including Outdoors, Recreation, and Family
Submitted: 2006-08-30
Article Source: GO Articles

The World's Best Pickles

I knew they were the world’s best pickles the moment I tasted one. That first taste took place around 1950, and I’ve tasted a lot of pickles since, am a pickle hound in fact, but I’ve never come across anything else as good.

They came to us by way of my Uncle Ronald Smith, who was an electrician in the Bitterroot Valley of Montana where I grew up. One day he was doing electrical work for a Bulgarian family, and they rewarded him with a sample pickle. He liked it so much he got the recipe and gave it to his wife Gladys, who gave it to Grandma Glidewell, who made it and gave some to me, and I thought I’d died and gone to pickle heaven.

And thus, although they became an old Glidewell family recipe, they are really an old Bulgarian family recipe. The Bulgarian family, whose name I do not know, told Uncle Ronald that in Bulgaria, when the first heavy frost kills the tomato vines, they put all their end-of-garden vegetables –- including those green tomatoes -- into a barrel, fill the barrel with pickling brine, and eat the best pickles in the world all winter.
It turns out, though, that the pickles’ travel from Bulgaria to the U.S. was only one leg of a more ancient journey. Because I mentioned them to an Iranian woman, and she said, “My family has always made pickles like that! Exactly like that, except we add tarragon.”

Iran being the new name for the ancient kingdom of Persia, who knows how many centuries these pickles go back?

There’s more: I later lost the recipe’s brine proportions. Gave some thought to its travels between Persia and Bulgaria, looked in an Armenian-American cookbook (Treasured Armenian Recipes, published in 1949 by the Armenian General Benevolent Union) and there they were, under “Mixed Pickles No. 2.” Turns out the world’s best Armenian pickles are just like the world’s best Bulgarian and Persian and American pickles, except they include dill, and sometimes green beans and coriander seed.

So this is an old, old recipe belonging to the whole human family.

END-OF-GARDEN PICKLES

Vegetables:

Green tomatoes*, cut in half or quartered if large
Carrots, peeled and cut into strips
Cauliflower, separated into small florets
Baby onions, peeled, or larger onions halved or quartered
Green peppers, cut into broad lengthwise slices
Garlic, two peeled cloves per quart jar
Medium-hot peppers, two small whole peppers per quart

You can also add unpeeled and unwaxed small cucumbers, zucchini, or lightly cooked green beans, though we never did. The hot peppers add adventure and zest, but if you prefer to save your tears for really sad occasions, why not?

Amounts and proportions depend on what vegetables you have and how many quarts you plan to make. You don’t have to have the green tomatoes, and the other things can be bought in a grocery store. But you do need a variety of vegetables, and you have to have the onions and garlic, or you won’t have the world’s best pickles. You will have the world’s so-so pickles, and that would be a shame.

Armenian-Persian-Bulgarian Brine

To one quart of water add 1/4 cup pickling salt (salt that isn’t iodized), and one cup of white distilled vinegar. Bring the mixture to a boil. This is enough brine to cover two quarts of mixed pickles, with a little left over.

Processing

Follow the canning instructions in a good, standard cookbook. Or, if you plan to eat them right away, pack the vegetables into clean quart jars, pour over them the hot brine, and keep the pickles covered in the refrigerator. Some of the more impressionable vegetables, like zucchini, will be ready to eat in only two or three days.

About the author:
Go STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY, a storytelling cookbook -- and find Montana country cooking, nostalgic stories, and gift ideas -- at Janette Blackwell’s Food and Fiction, http://foodandfiction.com/Entrance.html Or visit her Delightful Food Directory, http://delightfulfood.com/main.html
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Keep That Cooking Area Clean

One of the most prevalent illnesses today is food poisoning. It starts as a slight discomfort a few hours after eating and grows into a life- threatening episode requiring hospitalization.

The most common cause are the salmonella e-coli and listeria bacteria. And, they can be common problems in the chef's kitchen.

Common breeding grounds for bacteria are kitchen towels, dish rags and brushes, cutting boards, kitchen sinks, door, drawer and refrigerator handles. Little things like timers, whisk handles, pepper mills and salt shakers also become breeding grounds for bacteria. You can also add bottles of oil, spice jars, can openers and the controls on your stove or ovens.

Food itself can be storage places for bacteria with the culprits chicken and other poultry, eggs, raw meats, dairy products, and even fresh fruits and veggies.

In addition to washing your hands regularly while cooking here is a list of things you should do in your kitchen to reduce the likelyhood of food poisoning:

1. Wash poultry in ice cold water when you bring it home from the supermarket and refrigerate immediately. Cook it as soon as possible.

2. Wash your hands and everything else that comes in contact with raw poultry.

3. Wash, never reuse knives, cutting boards, towels or anything else that touches raw poultry without washing them. This means don't use the cutting board or knives to chop vegetables or anything elsethat will not be cooked immediately.

4. Wash your hands after going to the bathroom. Your family is not immune to your personal e-coli!

5. Wash all vegetables immediately after you bring them home from the market. This includes all fruit including watermelons, strawberries, peaches, mangos, grapes, and almost every other fruit including bananas.

6. Use a lot of paper towels that can be thrown away. Dish rags and towels are one of the biggest breeding grounds for bacteria.

7. Keep your kitchen counters clean. Use a diluted bleach or disinfectant before and after meal preparation.

8. Refrigerate foods as much as you can and read the labels on condiments, sauces, jams and jellies to see if they need refrigeration after opening. DO NOT LEAVE MAYONNAISE ON THE COUNTER ON A SUMMER DAY! That goes for anything made with the mayonnaise as well.

9. Gently wash eggs in ice cold water before putting them in the fridge. There is nothing sterile about an egg that came from the chicken coop.

10. Buy your meat, especially hamburger, from a reputable butcher shop.

11. Make sure you have a meat thermometer and make sure all meat is cooked to the proper temperature to kill the dangerous bacteria in meats, poultry and fish.

12. Wash your hands!! I can't repeat this enough!

13. Plan your grocery shopping so you go home immediately after you purchase perishable foods.

14. If fish smells like fish, don't buy it! If anything smells "off" or not what
you are accustomed to, don't buy it.

15. If a can or jar whooshes when you open it, throw it away or better yet, take it back to the store.

16. Drain things over the sink, not in it. This place is teeming with bacteria. Sterilize it often, but still keep edible food out of it.

About the Author:
Jaycee Jackson is a chef in Northern Calfornia. For more information see Famous Secret Recipes for more information.
Article Source: www.iSnare.com

After the latest help relating to cooking recipes.

When you are after top-quality advice about cooking recipes, you'll find it easier said than done separating value packed information from ill-equiped cooking recipes submissions and support so it is sensible to know how to moderate the information you are offered.

Find cooking recipes
Your relevant result is a click away!

Here are several guidelines which we sincerely believe you should use when you're searching for information about cooking recipes. Hold in mind the advice we tender is only pertinent to internet help on cooking recipes. We can't give you any guidance or tips for researching in 'real world' situations.

cooking recipes in the Free Online Encyclopedia
Read about cooking recipes in the free online encyclopedia and dictionary. Over 600,000 articles on any topic and completely free access to the entire content.

A good hint to follow when you are presented with help or advice about a cooking recipes web would be to determine who owns the site. This may show you who owns the site cooking recipes credibility The easiest way to reveal who owns the cooking recipes site is to look for the 'about' page.

All reputable sites providing information about cooking recipes, will almost certainly provide an 'about' or 'contact' page which will record the owner's details. The details should disclose some indication about the website owner's expertise. You can then make a judgement about the vendor's insight and appreciation, to give recommendations about cooking recipes.

About the author:
Tracey Mane is the webmaster for http://www.cooking-recipes.info
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Cooking And Cholesterol

If you would like to lower your cholesterol level, you will probably need to cook your own meals more often, since many restaurants add heaps of fat and salt to their foods in order to add texture and taste at a low cost. Convenience foods, obviously, are well known for offering bad nutrition and plenty of fat, salt, and sugar.

If you want to lower your cholesterol, avoid all fast-food, convenience, and prepackaged meals.

That's not hard to do, even if you are a dummy in the kitchen. There are lots of very fast and easy ways to ensure that you can whip up tasty and cholesterol-friendly meals - no matter how harried your schedule:

• If you are busy and tired at the end of a long day, a salad and sandwich take less time to put together than it takes to phone the pizza parlor. Wrap some veggies in a tortilla, cut more veggies into a salad, and drizzle the salad with olive oil and lemon juice. Use a mashed avocado or salt-free salsa as the “dressing” on your sandwich. Soups and stir-fries are other kitchen friends of busy people who aren’t very handy in the kitchen.

• Keep fresh ingredients handy and don’t tempt yourself by keeping convenience foods and junk food in your house.

• Choose fresh ingredients - the very freshest you can. Not only is this healthier for you, but you will need less fat and salt in your cooking if your food ingredients are flavorful on their own.

• Find low-fat and cholesterol-friendly recipes in cookbooks and plan to make these recipes. There are many recipe books at your local library - and many of these feature heart-healthy and fast recipes that can make cholesterol-friendly eating a snap. Don’t overlook cookbooks that feature Chinese, Japanese, Raw food, Vegan, and Indian recipes. These are often heart-friendly and contain enough variety to keep you happy with your low-fat diet forever.

• Buy some fresh herbs. Use these to add flavor to your cooking rather than relying on salt. If you must use salt, use only a pinch of the best sea salt you are able to buy.

Cooking to lower your cholesterol is simple. There are a few basic foods that almost anyone can make that can keep your health in good shape.

About the Author:
Antoinette Boulay writes for the fitness and health site http://www.xp9.biz/
Article Source: www.iSnare.com

Food Safety is Utmost Important While Handling or Cooking Food

With all the diseases in the world today, food safety should be utmost in everyone’s mind when handling or cooking food. The way food is handled before it is cooked is just as important as the cooking itself and how it is handled afterwards. There are many things that one has to be mindful of, such as making sure the food is thoroughly washed. This applies to home use as well as restaurants and fast food outlets. Some foods, such as eggs, dairy products and meat spoil quickly and must be kept refrigerated. There are bacteria in these foods that can cause food poisoning. You can become very ill and deaths have been reported from Salmonella food poisoning if proper food safety measures are not followed.

Before you begin any food preparation, food safety involves washing your hands with soap and water. All surfaces that you will be laying the food on should also be washed as bacteria can live on any surface, even the kitchen countertop. Sponges should never be used for cleaning as they attract and keep small pieces of dirt in the pores. When you are cleaning the surfaces you should use a mild bleach to make sure you kill all the germs. You should clean out your refrigerator on a regular basis and throw out food that has been there for some time. The proper temperature of a refrigerator is 41 degrees to ensure the safety of the food inside.

When cooking meat you should thaw the meat in the refrigerator. This helps with food safety because the meat is not being thawed at a fast pace. Thaw the meat on the lowest rack to make sure that none of the juices leak on to other foods and spoil them. If you need the food in a hurry, use the defrost feature of the microwave. When you are buying groceries, always check the best before date on the packaging. Many stores put foods, such as meats on sale just prior to this date. If you will not be using the food before the date, then you shouldn’t buy it. Foods in the freezer that have been there for a long time or have a hole in the packaging will most likely have freezer burn. These should be thrown out as they are not safe to eat.

When cooking food, one food safety rule is to cook all seafood to 145 degrees. Raw seafood should never be eaten. Eggs should be cooked until the whites are firm and the yolks begin to get hard. When serving cold food refrigerate it until you are ready to serve it. Likewise, hot food should be kept hot until you are ready to serve it.

About the Author:
James Hunt has spent 15 years as a professional writer and researcher covering stories that cover a whole spectrum of interest. Read more at www.food-safety-central.info
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Cook Fast With Your Slow Cooker!

Copyright 2006 Tony Buel

It may sound strange to hear, but this handy appliance called a crockpot (also known as a slow cooker) will actually save you time in the kitchen! The crockpot allows you to prepare all the ingredients that go into a meal before you actually start your busy day. This meal in the crockpot can then actually prepare itself unattended while you get on with other things.

You simply plan your slow cooked meal so that it is ready to eat at your normal dinner time. This way you won't have to go through the mad rush of getting a meal together at the end of the day - when you are most hungry and tired!

The crockpot is a fairly simple kitchen appliance: a covered pot that cooks your food at a low temperature for an extended length of time.

Many people think of crockpot recipes as being limited to soups and stews. Nothing could be further from the truth! The fact is just about anything can be cooked in a slow cooker: Soups, stews, meat entrees, vegetarian meals, and even desserts!

Here are some basic crockpot cooking tips.

Get a crockpot with a removable pot. These can be lifted off the heating base and placed on the stove top. If you choose to, you can saute vegetables or brown meats and there will be no extra dirty pans. You can also prepare the ingredients in it the night before. Then simply place the pot in the refrigerator and you'll be ready to go the next morning.

When it comes to size, crockpots and slow cookers come in different sizes ranging from 1.5 quarts to 7 quarts. Choose one that is compatible with the size of your family.

During a weekend or some day you will be around the house anyway, pick a recipe and try it out. You can monitor the progress and take note of how much time your slow cooker will need. Then just duplicate the steps and you know your meal will be perfect on those days when you will leave it unattended to do all the cooking for you!

Most cookers have Low, Medium and High settings. These settings will be at different temperatures depending on the make and model. You may initally need to try a recipe out for this reason as well to take note of how long it takes.

Do not overfill the crockpot - 1/2 to 2/3 full is the most you should put into it. Any more than that and the food will not cook evenly.

Keep the lid on and keep it on! Whenever you lift up the lid it can take about 20 minutes or so to regain the lost heat!

And above all, enjoy the delicious aroma wafting through your home!

About the Author:
Tony Buel http://www.my-crockpot-recipes.com For Full Article: http://www.my-crockpot-recipes.com/Slow-Cooker-Meals.htm
Submitted: 2006-08-30
Article Source: GO Articles

Affordable Gourmet-style Recipes

(ARA) - Looking for recipe ideas that are easy to follow, inexpensive and relatively guilt-free too? Try incorporating an American household favorite -- canned tuna!

For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna’s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you’ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or entrées that are delectable, but without those serious calories.

Specially developed by two of California’s leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.

* Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego

This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup of extra virgin olive oil

4 ounces unsalted butter

1 large sweet onion, cut into 1/4-inch dice

2 red bell peppers, deseeded and cut into 1/4-inch dice

1 vine ripe tomato, diced

5 cloves of garlic, minced

A sprig of rosemary

Sea salt and freshly ground pepper

1/2 cup dry white wine

1 small jar of Spanish olives (green olives stuffed with pimientos), drained

2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained

1/2 pound rigatoni pasta

1 tablespoon thinly sliced chives

Dry aged parmesan, grated

Pinch of crushed red hot pepper flakes (optional)

Directions: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.

Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).

Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.

* Delicate, Festive Albacore Tuna Canape

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego

An easy-to-follow, elegant-style canapé for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.

Ingredients:

1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained

2 finely diced shallots

1 tablespoon chives, thinly sliced

1 soup spoon crème fraiche

Sea salt and freshly ground pepper to taste

Sourdough bread (optional)

3 ounces of comté cheese or aged white cheddar, sliced thinly

Extra crème fraiche for garnish (optional)

1/2 ounce domestic caviar (optional)

Chervil sprigs (optional)

Directions: Mix together Prime Fillet tuna, shallots, chives, crème fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt -- approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crème fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.

* Prime Fillet Albacore Tuna and Potato Casserole

Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco

Recognized in Food & Wine magazine’s 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entrée with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup olive oil

2 large onions, thinly sliced

4 medium Anaheim chilies, seeded and thinly sliced

2 bay leaves

8 garlic cloves, peeled and thinly sliced

2 pounds Yukon Gold potatoes, quartered

1 cup dry white wine

3 cups vegetable stock or canned vegetable broth

6 to 8 saffron threads

1 tablespoon kosher salt

1/2 teaspoon ground white pepper

1 mild dried chili pepper

4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained

3 tablespoons chopped fresh parsley

Pinch of piment d’Espelette (Basque chili pepper) or mild cayenne powder

Directions: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and sauté for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and sauté for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment d’Espelette.

Look for Bumble Bee Prime Fillet’s upside-down gold can in most supermarkets nationwide. For more information on Bumble Bee, visit www.bumblebee.com.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content
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Preparing Food Safely

Most conscientious cooks use common sense when preparing or storing food. But common sense in food preparation doesn't just happen -it is learned. This learning happens and when we forget where we learned it, we call it common sense.

Here are just a few pointers to refresh and reinforce your common sense as you are preparing your current meal or storing it for future use.

- Food safety actually starts with your excursion to the supermarket. Pick up the packaged or canned foods. Do the cans have dents? Don't buy them. Is the jar cracked? Leave it. Does the lid seem loose or bulging? Pick up another. Look for any expiration dates on the labels -they are there for a reason. Never buy outdated food. Check the "use by" or "sell by" date on dairy products and pick the ones that will stay fresh the longest.

- After grocery shopping, put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature is set to 40 deg F and the freezer is set to 0 F. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours. Raw meat, poultry, and seafood should be placed in containers to prevent their juices from dripping on other foods. Raw juices could possibly harbor harmful bacteria. Eggs always go in the refrigerator.

- Always cook food thoroughly until it is done. Red meat should turn brown inside. Chicken, when poked with a fork, should have clear juices. Fish, on the other hand, when poked with a fork, should flake. Cooked egg whites and yolks should be firm and not run. Be sure to use a food thermometer to check the internal temperatures of your poultry, meat, and other foods. Leave it in long enough to ensure an accurate reading.

- Wash your hands and cooking surfaces frequently. Bacteria can be spread quickly so this will ensure that it will not take hold and grow onto your food. A solution of one teaspoon of bleach in one quart of water is all that is needed to sanitize washed surfaces and utensils.

- Cooked foods should definitely not be left standing in the kitchen counter or table for more than two hours. Bacteria tends to grow in temperatures between 40 and 140 deg F.

- Foods that have been cooked ahead and cooled should be reheated to at least 165 deg F. (This just so happens to be one of the most overlooked areas in food prep).

- Chill Leftover Food Promptly. Place food in the refrigerator and don't overfill. The cold air needs to circulate freely to keep food safe. Divide the food and place in shallow containers. Think about labeling some of these containers so you don't lose track of how long they've been refrigerating.

These are just a few pointers that you already know, but need to keep remembering. If you follow these basics you will avoid most of the 'disasters in waiting'!

About the Author:
Tony Buel has been working diligently to provide free cooking related resources for the chef in all of us. His website is full of Easy Crockpot Recipes and is a labor of love which provides delicious and easy to make crockpot recipes as well as related tips and advice. Stop by any time! www.my-crockpot-recipes.com
Copyright 2006 Tony Buel
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Cooking With Fine Italian Wine

Instead of enjoying a fantastic glass of your favorite fine Italian wine with dinner, consider using the nectar of the gods as an ingredient in your favorite dish. Cooking with wine has never been more popular and endless recipes abound that incorporate all different types of wine into favorite dishes and unique spins on classic cuisine. When you cook with Italian wine, the alcohol evaporates, so the dish will be appropriate for individuals unable to consume alcohol, underage eaters, or individuals who do not wish to imbibe any alcohol.

Many international dishes include wine, especially Italian, French, and Spanish favorites. You can use any type of wine or alcohol to cook with, but Italian wine has substantial fan following when it comes to cooking with wine. Whether you want to add a unique flavor or a powerful zest to your dishes, adding your favorite Italian wine will have everyone raving over your cooking skills and the dishes you serve.

The key to cooking with wine is to choose good quality Italian wine. Just as quality directly affects the drinking enjoyment of a glass of Italian wine, the quality will also affect the end taste of dishes that are prepared using wine as an ingredient. Remember, quality wines are not necessarily the most expensive wines, so avoid associating price with taste. It is safe to say that if you enjoy drinking a particular vineyard’s wine, you will also enjoy cooking with the same wine.

Also, you should carefully choose a Italian wine appropriate for the dish. Generally, the recipe you choose will come with the appropriate Italian wine included, but the traditional rules for serving wine with food applies to including the wine as ingredients with food. Many individuals choose to cook with white wine for a tangier, crisp taste and choose red wines for heartier dishes, including those filled with tasty cuts of meats.

Even though water boils at 212 degrees Fahrenheit, alcohol has a much lower boiling point, around 175 degree Fahrenheit. For this reason, you can quickly remove alcohol in Italian wine, in fact, approximately 40 percent of the alcohol is boiled out in approximately 15 minutes. Eventually, the Italian wine will turn into a thick syrup is boiled long enough. This syrup is perfect for use as a glaze with meats or vegetables.

Once the alcohol has been evaporated, the flavors are emphasized. Also, alcohol, including Italian wine, brings out the flavor of tomatoes and other ingredients. Consider adding a bit of white Italian wine to tomato sauces to bring out the flavors.

There are a variety of cooking wines on the market, but you should avoid these products, since they are of lower quality than a fine Italian wine and usually contain a high amount of sodium. However, if you are a collector of fine Italian wine, save these delicious drinks from the heat, since the alcohol will only be evaporated and the importance of the wine will be lost. There are a variety of quality Italian wine on the market that are perfect for cooking. Choose rich, fruity wines for dessert dishes and strong white wines for sautéed or baking dishes.

About the Author:
Chris Impeterelli
Italian Wine Facts is an information site that contains articles, a directory and other Italian Wine Resources. It can be found at: http://www.italianwinefacts.com
Article Source: www.iSnare.com

Grilling Vegetables - The Perfect Addition to Your Barbecue

Grilled vegetables are delicious, but very few people do it, instead focusing on grilling meat. Here are some tips and ideas for grilling vegetables.

Cut vegetables into pieces that will cook quickly, usually no more than 1" thick. Soak in water or a marinade for up to 1 hour before grilling. This will help keep them from drying out. Toss in a little oil to keep them from sticking to the grill.

Grilling baskets can be used to keep the vegetables from falling into the fire (it has smaller holes so the vegetables won't fall through). If you don't have a grilling basket, foil can be used instead by wrapping the vegetables loosely in heavy-duty foil.

While grilling, brush with oil, or a marinade to help keep from drying. Cook until the vegetable can be easily pierced with a fork.

Marinades can add a great flavor to your grilled vegetables. Try your favorite seasoning (rosemary, thyme, marjoram, etc.) with olive oil and lemon juice. Try different flavored oils (sesame, garlic, oregano), with different types of vinegar (balsamic, red wine, etc.). Salad dressings can also make great marinades.

Flavored butters are delicious on grilled vegetables. Mix your favorite seasoning with butter or margarine and brush on before and during grilling.

Try a mixture of vegetables at your next barbecue. A mix of sweet onion rings, colored peppers (red, yellow, orange) cored and cut into slices, halved mushrooms, sliced zucchini, sliced yellow squash, and asparagus spears (or any combination of the above), combined with a marinade of crushed garlic, balsamic vinegar, olive oil, salt, and freshly ground pepper is delicious and will add much to your meal.

About the Author:
Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for grilling vegetable tips.
Get a Free Dutch Oven Recipes eBook.
Article Submitted On: August 03, 2006
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3 Non - Traditional Ways to Prepare Your Holiday Turkey

Deep-Fryed Turkey

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.

***** Side Note *****

How to determine the amount of oil you need:

The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.

***** End Side Note *****

Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

Grilled Whole Turkey

12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Smoked Turkey

1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup

Sweet Pickle Brine:

1 gal. water
2 1/2 cups salt, rock, pickling or canning salts are recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

About the author:
Frank Flohr (aka Chef Phronc) is passionate about cooking. Frank serves up a full plater of cooking tips, recipes and culimary information on his blog at http://www.recipecorral.com/blog Unleash the hidden "Chef" inside you!
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14 Easy Cooking Tips For Meat And Poultry Slow Cooker Recipes

The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.

I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.

Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:

Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.

Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.

Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.

Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.

Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.

Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.

Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.

Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.

Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.

Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.

Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.

Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.

Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.

For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.

About the Author:
Anjali Dawson
Visit Anjali's slow cooker recipes site for free recipes and tips. Anjali has 45 years experience cooking, from exotic Indian cuisine with her family in Nepal and India, to home-style American cooking with her mother-in-law in Alaska. She refined her gourmet talents working with her chefs as a Restaurateur. http://www.easy-slow-cooker-recipes.com
Article Source: www.iSnare.com

Kabobs-Another Word For Dinner On A Stick

Cookout season is just around the corner and everyone is anxiously awaiting the smoky aroma that wafts throughout the neighborhood when families fire up their barbeque grills. Hamburgers, hot dogs, steaks and chicken – we all enjoy the traditional favorites of grilling, but how about spicing up your barbeque lineup with some fun and delicious Kabobs? Nothing is more convenient or festive than kabobs.

You can select from chunks of marinated beef or chicken with some yummy fresh veggies or fruit nicely seared over the coals. However you ‘stick it’, kabobs are a great choice for both family and entertaining.

Here’s a couple of delicious kabob recipes to try out this summer:

Steak and Veggie Kabobs

½ cup dry white wine
1 clove garlic, crushed
½ tsp salt
½ c vegetable oil or olive oil
1 tsp Worcestershire sauce
2 tbsp chili sauce
1 tbsp vinegar
½ tsp dried whole oregano
½ tsp dried whole thyme
2 lbs boneless sirloin steak cut into 1 ½ inch pieces
½ lb fresh mushroom caps
2 large green peppers, cut into 1 ½ inch pieces
1 pint cherry tomatoes
4 small yellow squash, cut into 1 inch thick pieces

Combine the first 9 ingredients. Add meat; cover and marinate at least 2 hours in the refrigerator, turning meat occasionally. Remove meat from marinade, reserving marinade. Alternate meat and veggies on skewers. Grill over medium coals 10-15 minutes or until desired degree of doneness, basting with marinade. Serves 5.

Marinated Lamb Kabobs

2 lbs boneless lamb
1 onion, diced
1/3 c diced green pepper
1/2 c dry red wine
1/4 c olive oil
1/2 tsp pepper
1/4 tsp sage
1/8 tsp dry mustard
1/8 tsp dried whole oregano

Remove fell (the tissue like covering) from lamb, if necessary; cut meat into 1 inch cubes and set aside. Combine the remaining 8 ingredients in a 13 x 9 inch baking dish. Add lamb; cover and marinate overnight in refrigerator. Remove meat from marinade, reserve liquid. Cook marinade in small saucepan until heated. Place meat on skewers. Grill about 6 inches from medium coals for 15 minutes or until done, turning and basting often with marinade. Serves 6.

About the Author:
Sherry Frewerd publishes 'Family Crock Pot Recipes' familycrockpotrecipes.com where you can find quick and easy slow cooker recipes to simplify your life. For delicious gourmet seasonings and spices visit Watkins Online at watkinsonline.com/sherryfrewerd
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10 Great Tips On Cooking Meals

If you are as busy as most people you are always looking for ways to feed your family in convenient, fast, yet not-too-expensive ways. Try the following suggestions:

1. Cooking several meals for the week at one time. It may take a few hours of your time up front but will pay off in the long run when you come home each evening and have a meal ready to eat in a short amount of time. Try cooking a roast and using part of it as a main meal and then using some for sandwiches, beef stroganoff or as part of a stir-fry. Fry several pounds of hamburger and make a casserole, taco meat and chili to freeze for use later in the week.

2. After you return home from the grocery store clean all the fruits and vegetables you can. When it’s time for a meal all you will have to do is cook them or add them to a salad or soup.

3. Get ideas from the cooking shows on T.V. There are great shows that show you how to make a healthy meal in a short time.

4. Develop a revolving recipe file. If you get bogged down by the idea of having to plan 30 meals a month the recipe file is for you. Let family members choose some of their favorites and put the recipes in a monthly file. Flip to day five or fifteen and there is the meal just waiting to be cooked.

5. Enlist the help of the members of your family. As soon as the kids are old enough divide up the cooking responsibilities. Let everyone take turns with specific tasks or the whole meal. Pair these meals with fruit and veggies that have already been washed and cut-up and you are ready for dinner.

6. Share the cooking with friends or neighbors. I’ve known people who cook four or five of the same meal and then trade with four or five other people. This works best when people share the same basic ideas on what they like and don’t like. It’s a great idea though for a very easy week of evening meals.

7. Save coupons for those convenience things at the grocery store. They have entire entrees and dinners either fresh or frozen. Sometimes they are rather pricy but with the coupons they are good to have on hand for an evening when everyone is running in different directions and time is of the essence.

8. It’s O.K. to eat out from time to time. Clip coupons for these occasions and if you have kids keep a look-out for the places that have special prices for children. Some of the fast-food restaurants are trying to offer item choices that are a little more healthy.

9. Many larger cities have businesses that prepare food for the evening meal. They seem expensive at first but are so convenient and available for one person or entire families. There are many menu choices and meals cooked for special diets. When you calculate the groceries you buy and the times you eat out each week, this may work for you.

10. Combine several of the above ideas into a plan that is best for you.

It is possible with a little planning to cook meals that are quick and easy without spending hours in the kitchen every day.

About the Author:
Robert Michael is a writer for Youre Cooking which is an excellent place to find cooking links, resources and articles. For more information go to: http://www.yourecooking.com
Article Source: www.iSnare.com

Great Marinading Tips for Grilling

One of the key secrets to having great tasting BBQ dishes is in the marinade. So how do you create the right marinade for your grilling session?

More seasoned grilling chefs may have their own blends and styles when it comes to marinading. However the basic components of a good marinade consists of 3 core parts.

The first part contains an acid component: lemon juice, lime, vinegar

The second part consists of an oil: sesame oil, olive oil, corn oil, etc

The third part of a marinade consists of seasoning: salt & pepper, onion, rosemary, cayenne, and others

By having your key ingredients in place for all the different components of your marinade before hand, you will save lots of trouble later on in digging for these ingredients as you are grilling (which will leave many unhappy campers waiting on you).

By having a healthy mixture of all the ingredients on hand, you will also have much greater flexibility in terms of changing things up a bit in real time when you are actually doing the grilling. Every one has different tastes and so with those various ingredients on hand you can mix and match to your liking as long as those 3 components are fulfilled to some extent.

About the Author:
Pam Aran
Wonderful ducane gas grill parts guides and articles can be downloaded from my website. http://www.gasgrilldeluxe.com
Article Submitted On: July 20, 2006
Article Source: EzineArticles.com

3 Methods For Perfectly Melted Chocolate

Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking!

In The Oven

Chocolate can be melted in the oven quite easily but you will need to be very diligent about watching it. It’s easy to get caught up in your other baking chores and not realize that you have overheated it until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven. Keep the door open and check regularly. It will take about an hour to melt thoroughly.

Double Boiler Method

This tried and true method uses two pots or a special double boiler pot. The bottom pot has about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer. Chop the chocolate and put it in the top pot. The chocolate should be stirred until melted and you must be very careful not to get any water mixed in with the chocolate as this will make it grainy.

Microwave

Using the microwave to melt chocolate can be the fastest but also the most disastrous method as a couple of seconds of overheating can ruin the chocolate. Chop the chocolate and put it in a microwave safe bowl. Heat on 50% for 1 to 4 minutes - the amount of time needed will depend on the amount of chocolate you are melting so you will have to watch the chocolate the whole time. When you see that it is turning shiny and before it is fully melted, remove it from the oven and stir until it melts fully.

About the author:
Lee Dobbins is editor of www.online-gourmet-foods.com where you can learn more about gourmet food and find out more about gourmet chocolate.
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Tips For A Perfect Low Carb Cheesecake

Who doesn’t love low carb cheesecake? The Low carb cheesecake is now one of the recommended products for low carb dieting which will greatly contribute a big part for the quick and successful results with the diet.

There is no doubt that due to the increased number of people who love low carb cheesecakes for their low carb diet, many food companies are now offering so many flavors and varieties of low carb cheesecake. However, the low carb cheesecake is not only found from those companies, for the fact that even yourself can make a perfect low carb cheesecake. How? It is not a problem though. So if you want to know on how to make a perfect one? Find out here.

Yes! You can make a perfect one through these considerations. The first important thing to consider is to bring all the necessary ingredients to room temperature before mixing. This process typically takes for about thirty minutes. After that, you try to soften the cream cheese in the microwave and this will take for 15 seconds. It is also important for this step for a perfect low carb cheesecake that you add 15 seconds for every additional bar of cheese.

The filling for the low carb cheesecake must be blended only until it is combined. Over mixing will give a bad result. In removing the low carb cheesecake, you should butter the sides or use a metal spatula around the edges immediately after removing the low carb cheese cake from the oven. Then put a spring form pan on a thin pan, just like the pizza pan, or you can coat the bottom and up one inch around the sides with aluminum foil. This method is given to avoid leaks in the oven.

After that, you should place a thin pan of water in rack below the low carb cheesecake to keep the oven moist, then don’t open the door while baking. It is also interesting to know that a perfectly baked low carb cheesecake will be puffed around the edges. Then cool slowly on a wire rack that is away from any drafts. It is also recommended that the low carb cheesecake be stored in the refrigerator being loosely covered for up to four days. It is also interesting to learn that the low carb cheesecakes taste best when brought to room temperature. And surprisingly, this food can be kept for up to two months in the freezer.

So are you ready to prepare now? If so, then great!

About the Author:
Sheila Easton: To find out more about weight loss and diets just visit Sheila´s BLOG at: how-i-lost-my-weight.blogspot.com
Content Provider: http://www.my-articles.com

More Great Tips for Your BBQ

The art of grilling requires more than fancy equipment, it is very much an art form as it is a science as well. For one, you must consider the grade and cut of the meat you are about to grill, because not all meats a grilled the same way nor are they all amenable to the art of grilling.

Secondly, you have to have good timing. It really becomes in instinct after a few trial runs, but here are a few guidelines. You like many other amateur grillers may prefer to create slits into the steak as it's cooking to see if the meat is cooked on the inside.

However expert grillers tend to use the touch and timing technique. Essentially what they do is first decide if they want the meat to be rare, medium, or well-done. For every one inch of steak that you are cooking it takes approximately 3 minutes for rare, 5 minutes for medium, and 7 minutes for well-done meat.

To check whether the meats are actually cooked to their specification, they will use a finger to push the meat down and test for it's firmness level, the firmer it is, the more well-done it is, and conversely as well.

About the Author:
Pam Aran
Ducane gas grill parts analogous packages and value-added services are found at the author's web site. http://www.gasgrilldeluxe.com
Article Submitted On: July 20, 2006
Article Source: EzineArticles.com

Cooking A Cholesterol-Free Feast

When it comes to lowering one’s cholesterol levels, it is a must that one changes his or her eating lifestyle. Cholesterol buildup in the body is actually caused by eating way too much of the sinful types of food like processed meat, fried food, sugar rich foods and beverages like chocolates (although dark chocolate, the bitter kind is actually proven to help lower one’s cholesterol levels) and soft drinks.

1. Eliminate Catalyst Factors

It is also important to note that people who have bad lifestyle habits are the usual targets of having incredibly high cholesterol levels. Smoking and drinking are the common vices that people, not only those who are suffering from high cholesterol levels, should eliminate once and for all from their systems.

2. Cooking With No Cholesterol In Mind

- When buying cereals or microwavable pre-packed foods like t.v. dinners look at the labels on the side of the box to ensure that you are not going to take in excess calories and fat
- Being aware of what you take in is the first step in lowering high cholesterol
- Avoid restauraunts and fast food places that offer all you can eat meals or incredibly enormous meals
- The serving size listed on the packaging is sometimes misleading - a serving size is not always the total size of the package, it is often one-half or even less

3. Know How To Read Food Labels

Food labels are divided into two parts - the top half deals with aspects of food you should limit, such as total fat, cholesterol, sodium, carbohydrates and protein. The bottom is a summary of those you need, such as vitamins, iron, etc.

It is actually quite hard to understand what most food labels mean, in a way they are quite deceiving. You may think that you are eating healthy when in reality you are unknowingly taking in cholesterol, fat and calories in reduced levels. Here are a list of some of the claims that we can often find on our food’s packaging according to the Food and Drugs Authority -

- Calorie-free -

This product has fewer calories per serving (around 5 calories less) than the leading brand. It does not mean the product contains no calories.

- Low-sodium -

This product contains less than 140mg of salt per food serving.

- Low-calorie -

The food is actually less than 40 calories per serving.

- Low-cholesterol -

Less than 20mg of cholesterol as well as only 2 grams of fat per food serving

- Reduced -

25 percent less of what health professionals specify for the nutrients as well as the calories of a usual food product of the same type

About the Author:
Stephen White
For more great cholesterol related articles and resources check out http://www.TipsToLowerCholesterol.com
Article Source: www.iSnare.com

Cake Pans

Cake pans….the secret behind every successful cake. My husband tells me that if I am the most luscious cake of his life. Well, who am I to disagree with him as long as he is happy being my cake pan?

When we were shopping for our wedding decorations, wedding dresses and wedding cakes, we gave a decent thought to the wedding cake pans. I would suggest that whenever you go for it chose one which has money back guarantee and warrantees. A one stop cake shop online or a retail cake shop will have the best deals in cake pans, with interesting varieties put to effect.

We had to choose from a lot of cake pans. Look at the variety we had with respect to the wedding cake pans. We finally chose an aluminum cake pan for long lasting baking performance. If you want to know the size it was 11 3/4 x 11 3/4 x 2 in. deep. It could be used for a lot of things like casseroles, desserts etc. We baked the wedding cake traditionally courtesy our family chef, from the same wedding cake pan.

Of course on our wedding Mr. Gillian, (my nephew’s friend; he loves cakes a lot and believes that cake pans are more important than cakes) gifted us with a wedding cake pan. It plays a stellar role in the kitchen. It has a smart design and it is non sticky as well. It has a double coating and does not make the food messy. You should check out the long handles for lifting the can without causing any discomfort.

I have been intrigued by the subject of wedding cake pans. I recommend most of my friends and people I know to check out the best deals on the web for them. It contains exhaustive information and comparative features of every cake can, that in the end you will feel ‘baked’ enough. But seriously speaking, I have used some of them, and so has my chef. Our experiences say that we should go for one which is durable, versatile and is easy on your cooking.

Check out the words from my chef’s mouth: If your wedding cake is what it is, it is because of your wedding cake pan.


About the author:
Zorana Durkovic
If you would like to see hundreds of wedding cake pictures, read some more tips or find cake supply visit me at www.cakechannel.com
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Amazing Thai Recipe

Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.

Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind.

Bergamot: Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute.

Chili paste: This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.

Chinese mushrooms: Mushrooms are added to a lot of Thai cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.

Coconut milk: Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.

Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.

Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.

Galangal: A close relative to ginger, is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.

Garlic: Thai garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.

Ginger: Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.

Lemon grass: Lemon grass is one of the most commonly used items in Thai cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavor.

Palm Sugar: Some Thai recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.

Rice: Thai people prefer long-grain white Jasmine rice. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes.

Rice papers: Used for making fresh Thai spring rolls, you can buy rice papers at any food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.

Sesame Oil: A vegetable oil that comes from pressed sesame seeds and originated in East India. This is a very flavorful oil and works very well with Thai cooking.

Preparation and cooking techniques:

Vegetables: Vegetables used in Thai cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.

Stir frying: Most people have cooked a stir fry before, so will be familiar with this method of cooking. Oil should be poured into a wok and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.

Mortar and Pestles: Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.

Mincing: Since Thai cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.

Roasting and grinding spices: When adding spices and herbs to your Thai dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.

About the Author:
Barney Garcia writes about many different topics. www.diets-for-health.info and www.fantastic-detox-diet.info and www.fantastic-detox-diets.info
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How to Cook Lobster Tails and Tournados

How to Cook Lobster Tails

An extra special treat for any occasion - If you are using small sized lobster tails you probably want to add steak to your menu.

Ingredients:

Frozen uncooked lobster tails, thawed – 4oz to 5oz
Butter
Cayenne Pepper

Using kitchen shears, cut through the shell, down the center right to the end of the shell only. If not completely thawed, hold under room temperature tap water to speed the process up. Spread the shell apart slightly and cut meat down the center being careful not to cut all the way through. Insert a finger under the meat (between the cartilage) and gently bring meat to top of the shell. Push the shell together so meat stays on top of the lobster shell.

Spread the softened butter generously in a think layer over meat. Sprinkle lightly with the cayenne pepper and arrange on a shallow baking pan. If you’re not quite ready to serve you can refrigerate them until ready.

Bake in oven at 550 degrees Fahrenheit for about 7 minutes. Serve with melted butter in little bowls or dishes for dipping.

For poached lobster tails place the thawed lobster tails in boiling salted water, cover and let simmer for about 10 minutes. Remove cartilage and serve as is, or loosen and cut up meat and replace in shell before serving.

This meal goes lovely with baked potatoes, carrots and a Cesar salad. If your guests are big eaters then adding steak to the dinner might be a good idea. If you feel like keeping the dinner fancy and extra special then Tournados might be a lovely addition.

Tournados

Fillet steaks, 1 ¼ - 1 ½ inches thick.
Bacon Slices
Margarine
Pepper
Mushroom Caps
Bread Slices

Around each steak circle a slice of bacon and secure with wooden toothpick. Fry in margarine, browning both sides for about 3 minutes for rare and about 5 minutes each side for medium. It is important to turn the steaks without piercing the meat. Sprinkle with pepper and remove and keep hot.

Sauté mushroom caps in frying pan. Cut bread in circles slightly larger than steaks and then fry to brown both sides. Place fillets on fried bread rounds and top each fillet with a mushroom cap.

Once again this recipe is a lovely addition to the lobster tails or by itself. Serve with potatoes, carrots, salad or any other special side dish you have cooked up!

About the Author:
Bart Samuri writes about various steak, lobster and lobster recipe topics. This article is free to re-print as long as nothing is changed, all links remained intact, the bio remains in full and the rel="nofollow" tag is not added to any of the links. Thank-you
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Vegetarian Cooking With Tofu

Unless you are a vegetarian, chances are that you have never eaten tofu. In fact, the only time tofu is brought up it is when they are making light of the vegetarians diet.

So why do vegetarians eat tofu? Is it because they have no other food that they can eat?

Vegetarian are not required to eat tofu. The fact is there are many vegetarians who never eat tofu or any of the popular meat replacement food items like "veggie burgers" or "tofurkey".

Vegetarians are able to maintain a healthy diet eating any number of traditional meals or ethnic dishes.

Tofu is often thought of as something that only vegetarian might eat. It is versatile, highly-nutritional, and can is used to replace many meat dishes.

Tofu can simulate many dishes from turkey to hamburger in texture, flavors and consistencies. Interestingly tofu can replace and exceed the nutritional value of most all similar meat groups.

While vegetarians do not actually need to consume tofu, doing so is often a wise dietary choice can be the next best thing to eating real meat products. This is especially key for those who enjoyed meat dishes before they became vegetarians.

Nutritionally tofu is low-fat, has very little cholesterol, and is low in calories. It is made out of steamed and compressed soy beans. Not only is it a great source of protein but it is also heart-healthy and has been linked to a decreased risk in cancer. This is important fo those vegetarians who lack protein in their diet.

In addition to being served as a meat alternative, tofu is also served in a number of spicy and ethnic dishes, which were never intended to contain meat. Surprising to some, many ethnic Indian dishes contain large amounts of tofu cooked and prepared in different ways.

If you are not a vegetarian but are considering becoming one don’t let the fear of eating tofu stop you. Tofu will actually help you maintain a healthy vegetarian diet. If you already are a vegetarian, and have not tried tofu, you might want to try it. It is nutritional and versatile and it does not taste as bad as you think.

About the Author:
Ted Miller is a featured writer for The Bloglands network of websites. His vegetarian writings can be found at http://vegetarian.thebloglands.com
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