Category: Grilling
Posted by Kate Lawson on Wed, Aug 27, 2008 at 1:45 PM30 easy ways to enjoy the thrill of the grill
It's the last official weekend of summer but that doesn't mean you have to let the fire go out on some grilling fun.
I'm taking my Labor Day weekend seriously and don't plan to do anything more than turn pages of a book or maybe head downtown to hear some good jazz.
So, I'm letting the Certified Angus Beef folks weigh in here with some great tips for grilling.
Many people believe grilling great steaks is a challenge best left to the pros. But with a little know-how and a few tricks of the trade, delicious and mouthwatering grilled dishes are a snap.
In celebration of its 30th anniversary, the Certified Angus Beef brand offers 30 tried-and-true expert grilling tips:
1. Marbling in beef helps assure its tenderness and juiciness once it's grilled - not to mention all the great flavor it provides! Marbling is those little white flecks of flavor within the meat. Look for lots of little bits scattered evenly throughout the steak. As the steak cooks, those morsels will melt and effectively "baste" the meat from the inside out.
2. There's good reason that popular steaks like filet mignon, ribeye, strip steaks, Porterhouse and T-bones are featured on steakhouse menus across the globe. These classic cuts always perform well on the grill, offering robust beef flavor and pleasing texture.
3. Many economical cuts are great on the grill as well. Don't be afraid to try something new. Look for cuts including top sirloin, flat iron and flank steak for robust beef taste at a lower price. A bonus: several of these cuts are lower in fat, as well.
4. Be sure to start with the best product available. For steaks, burgers and other beef, look for the Certified Angus Beef brand. Ten strict specifications ensure every bite is selected to offer mouthwatering flavor, juiciness and tenderness.
5. Always keep safety in mind. When lighting a gas grill, keep the top open until it's lit. Use and store propane cylinders outdoors in an upright position. After grilling, turn the burners off and close the cylinder valve.
6. When using a charcoal grill, choose hard briquettes. Light them in a chimney starter instead of using lighter fluid, which can impart off-flavors into your meal. Stack briquettes in a pyramid until they're nice and hot - they will develop a white, ash-covered appearance when they are ready. (If they're still flaming, they're not ready yet!) Spread them out and use their radiant heat for cooking.
7. If you're using a good cut of beef with lots of marbling, there's no need to marinate or use fancy seasonings. A little kosher salt and cracked black pepper will allow the steak flavor to shine.
8. If you do want to give a steak some extra flair by incorporating complementary flavors, use a dry rub. Blend your spices and herbs first, then gently pat them onto all of the surfaces of your steak before grilling.
9. Whether it's with salt, pepper or a custom rub, keep your hand a foot or more above the meat when seasoning. This technique helps distribute the spices more evenly.
10. Marinades are a good choice for cuts of beef that are less tender, such as a top round, bottom round or sirloin tip steak. Marinades should include at least one acidic ingredient, such as wine or vinegar, to help tenderize the meat, plus other flavorful components like herbs and spices.
11. When you're making kebabs, be sure to soak bamboo or wooden skewers in water overnight to prevent burning. To keep your kabob ingredients from twisting around, use two or more skewers in each to firmly secure them.
12. Use aluminum foil to make grill-friendly pouches for cooking side dishes. Take a sheet of foil (heavy-duty foil will tear less easily) and place your ingredients - especially those with lots of moisture or small pieces, such as chopped vegetables - in the center. Then, bunch up the top, leaving a small opening as a vent. This technique dramatically increases the versatility of your grill.
13. Everyone loves burgers - and stuffed burgers are an easy, gourmet twist. First, form thin patties - you'll need two for each burger. In the middle of one patty, place ingredients such as blue cheese, portabella mushrooms, caramelized onions or roasted red peppers. Then, top with a second patty and seal the burger firmly around the edges. Grill until ground beef reaches a minimum 160ￂﾰF.
14. Cleaning a grill can be messy. Make it simple by preheating your grill, then using a wad of aluminum foil to do the dirty work. Clasp the foil ball in your tongs and "scrub" away. (Note: experts recommend leaving the grill dirty after you're finished cooking, then cleaning it immediately before its next use. The residue helps protect the grill grid in between meals.)
15. Always start with a preheated grill. When you place your steaks on, they should sizzle. Searing meat on the grill helps lock in juices and gives it wonderful, rich flavors due to the caramelization of its exterior.
16. Don't flip your steaks too often. Place meat on the grill, let it sear and cook on that side before flipping it over to do the same on the other side. Flipping meat too often makes it lose its natural juices too quickly and dry out.
17. Always use tongs or a spatula - not a fork - to turn meat. Piercing the meat allows its flavorful juices to escape.
18. Any cook can make fancy diamond grill marks on steaks - it just takes a little practice. First, place your steak on the grill vertically (with ends at 12 and 6 o'clock). Once the meat has seared, after approximately two minutes, turn it 45 degrees clockwise (with ends at 2 o'clock and 8 o'clock). After that side has cooked another two minutes, flip the steaks over in the same position (with ends again at 2 and 8 o'clock). Cook for two minutes, then finish the steaks by turning them counterclockwise 45 degrees (with ends at 12 and 6 o'clock) for another two minutes.
19. Always cover your grill while cooking - don't keep the lid open and allow that valuable heat to escape! A covered grill helps food cook more quickly and evenly, as the heat is allowed to circulate around all sides of your ingredients.
20. The best way to control flames is keeping the grill lid closed as much as possible. Before cooking, trim any excess fat from steaks to help avoid flare-ups. Keep a small spray bottle of water handy to extinguish any unexpected flames.
21. Where there's smoke, there's flavor. Turn your backyard grill into a smoker by placing some wood chips that have been soaked thoroughly in water into a grill-safe pan. After you put your meat on the grill and close the lid, the smoke from the wood chips will impart its inimitable flavor and aroma.
22. Experts agree that bone-in steaks have a better, richer flavor than their boneless counterparts. Take note, though: bone-in steaks will require a longer cooking time.
23. Grilling is not an exact science, and cooking time is determined by a number of variables. These include the cut selected, the thickness of the steak, the grill temperature, the desired degree of doneness and much more. Practice makes perfect - you'll soon learn how to get the results you prefer.
24. Most experts say cooking a steak to medium rare ensures the best flavor and tenderness, but personal preference varies. Cook rare steaks to 140ￂﾰF, medium rare steaks to 145ￂﾰF, medium steaks to 160ￂﾰF, and well done steaks to 170ￂﾰF. Ground beef and burgers should always be cooked to 160ￂﾰF.
25. A meat thermometer is the most accurate way to measure the internal temperature of your meat. Place it in the thickest part of the item - usually in the middle - away from any bone or fat.
26. Fire up your grill, not your oven, the next time you cook a roast. The secret is using indirect heat. After searing the outside of the roast on the hottest part of the grill, cook it low and slow on a cooler area of the grill. The best part: easy cleanup - with no need to heat up your kitchen.
27. Some grills are equipped with rotisseries, on which many cuts of beef will fare well. Try tenderloin, a sirloin tip roast or a tri-tip for incredible flavor and tenderness.
28. After your meat is finished cooking, remove it from the grill and let it rest. Tent the clean plate loosely with foil to help keep the meat warm. Resting cooked meat several minutes before cutting allows the juices to redistribute throughout the meat so they don't escape onto the plate when cut.
29. Never use the same dishes and utensils on raw and cooked meats. After raw meat has been put on the grill, set the dirty plate aside and get a new, clean plate ready for the meat when it is cooked and ready to serve.
30. Top off the perfect meal with a grilled dessert. Grilled fruit is especially flavorful, and putting slices of pound cake or angel food cake on the grill gives them delicious crunchy edges.
Category: In the news
Posted by Kate Lawson on Thu, Aug 21, 2008 at 9:28 AMPhelps takes a dive into frosted flakes
Our dinner conversation last evening inevitably turned to the Olympics, which we followed with great enthusiasum last week when our 7-year-old grandson was visiting.
He just barely managed to keep his eyes open before Phelps' 10-plus p.m. events so we'd TIVO it for him to watch the next day.
Now I've learned that Phelps is endorsing Kellogg's corn flakes and the sugar-laden Frosted Flakes and I'm pretty frosted myself.
OK, so 8 gold medals and the chance to be a role model for young athletes and he turns to sugary cereal?
My husband made the argument (for argument's sake) that what if he donated part of that money to help the children in Darfour, would that make a difference?
Hmmm. NO. Here's the thing: With childhood obesity toppling the scales and suddenly the "hefty" size has replaced the slim fit, I say Phelps has a responsibilty to weigh in here. (Sorry for the pun, I do it when I get mad.)
I mean kids of all ages everywhere were watching Phelps, now Kellogg's can't wait to fatten up his fan base.
I haven't read the nutrition label on the Breakfast of Champions box (Wheaties) and I'm certainly not championing them either, but in just sugar content alone I'd say about the only things Frosted Flakes are good for is tooth decay and elastic pants.
Hey, Michael, here's an idea: tell your agent that you want to use your endorsements for good, not evil. Stand up and say "I swam for my country, they supported me and cheered me on, now I'm going to give back." That's what role models do.
What's wrong with endorsing oatmeal as the true breakfast of a winner (and champions might live longer with lower cholesterol)? Or becoming a poster boy for the food pyramid? I know you eat a dozen eggs or whatever every day(which can't be good either) but the Egg Board or the United Dairy Council could sure use some help. And maybe you could even help school lunch programs for inner city kids. Your mother is a school principal, I bet she sees more than her share of kids who are overweight.
Sure, that doesn't sound as sexy as something frosted but boy would you ever be a hero then.
Category: Food tips
Posted by Kate Lawson on Wed, Aug 20, 2008 at 2:01 PMI'm sad to see summer slip by so quickly. It seems that only yesterday I was adding more flowers to the garden and babying along my tomato plant on the deck.
Now I see sure signs of autumn as leaves begin to yellow and curl and those beautiful flowers are going to seed.
What I'll miss even more is all the wonderful summer produce I pick out at the weekly farmer's market.
But there is a way to hang on to the taste of summer even when the trees are bare and the snow is swirling.
When it comes to canning, I'm not so skilled, plus, I just don't have the pantry space to keep all those beautiful jars or jams and pickles.
But the freezer is surely my friend and I've even invested in a vacuum-sealing machine to keep foods fresh and freezer burn at bay. (If you're pinching pennies, no need to buy one of those high-priced machines, Reynolds Wrap make a nifty bag and sealer for a tenth of the price.)
The idea is to get started now, harvesting herbs for pesto and flash-freezing berries for pies and breads.
And, while tomatoes aren't freezer material on their own, they can be used to create some create pasta sauces and chili. Ditto with fresh cabbage, cucumbers, celery and salad greens as they quickly turn to mush upon thawing.
Here are some other tips to get you started:
Herbs: Rinse and spin dry. Finely chop and freeze in ice cube trays to use later for soups, stews and sauces. Or make pesto (parsley and arugula also make a create pesto and you can use a variety of nuts from almonds to walnuts).
Corn: Cut the corn off the cob, scraping the cob with the dull end of the knife blade to release all the milk. Spread corn on baking sheet and fast freeze. After a few hours shake it into a freezer bag. The corn will be lose and not frozen in clumps making it easier to use in small portions.
Berries: Wash and dry well and flash freeze as above. Use in smoothies, sauces and desserts.
Beans:Wash and string beans. Blanch in boiling water for a minute then set in ice bath to stop the cooking. Drain well and dry then flash freeze as above.
Onions: Chop or slice and flash freeze. Ditto with peppers. If desired, you can roast and peel peppers before freezing.
Zucchini and summer squash:Slice or dice and flash freeze.
Category: Contests
Posted by Kate Lawson on Wed, Aug 13, 2008 at 3:11 PMVegetarians find fine fare at the fair
Calling all animal lovers and non-meat eaters: new to the Michigan State Fair this year is the "Healthy Vegetarian Burger" contest.
This year's fair, which runs Aug. 22 - Sept. 1, promises to be bigger and better than ever and the fact that vegetarian offerings will be included in the pies, cakes, jams and pickling recipes shows that to be the case.
The vegetarian burger contest will take place at noon on Aug.31 noon in the Community Arts Bldg. on the fair grounds.
Any Michigan resident can enter the contest
by simply clicking on Community Arts and then
Daily Contests, or call (313) 369-8260 for more information.
Each of the contest's three winners will receive gift cards and gift baskets compliments
of Whole Foods Market, Zerbo's Health Foods (Livonia),
Zaccaro's Market (Detroit), Good Food Co. (Troy), Eden Foods (based in Clinton, MI),
Amy's Kitchen, and Pacific Natural Foods. The total amount of gift cards/baskets
is more than $500.
So start working on those meatless burger recipes. A blue ribbon could be in your future.
Category: Events
Posted by Kate Lawson on Tue, Aug 12, 2008 at 10:28 AMSlow BBQ, Blues and Brews come to the Village
The weather has been delightful and it's the perfect opportunity to spend a most delicious evening at Greenfield Village celebrating locally-sourced foods.
Come to the Village from 6:30-9 p.m. Thursday for the Blues, Brews and Slow Food BBQ featuring a large assortment of high-quality, and locally-sourced foods and locally-brewed beer.
The barbeque will consist of a large variety of foods from baked maple custard to fire charred free range chicken directly from the local farmers and purveyors including:
Heritage Pulled Pork: Hardwood roasted heritage pork with Detroit honey barbeque sauce, stone ground organic corn bread and bread and butter pickled cucumber and onions.
Tomato Tastings: Heirloom tomato panzanella, Farmer John's tomatoes and heritage bacon BLT and fried green tomatoes with smoked hock and sauce verte.
Braised Goat Tacos: Local tortilla, red tomato salsa, cilantro sour cream, Ann Arbor goat cheese and roasted pepper salad.
Corn Boil: Boiled local sweet corn with Calder's butter bath and an assortment of sea salts.
Copious Local Squash Pizza: Squash, zucchini, tomato and basil with a ricotta cheese made at the Village
Michigan Blueberry Betty featuring plump Michigan berries for dessert.
Along with dinner will be a Bell's Beer Tasting, followed by The Front Street Blues Band, the 2007 Overall Band Champions of the Detroit Blues Society's Blues Challenge, to make it a great summer evening event.
The fun begins with an open cash bar and dinner will follow at 7 p.m. Dress is casual and tickets are $65 which includes tax, gratuity, entertainment and beer tasting. Call (313)982-6001 to reserve your tickets. For more information visit www.thehenryford.org.
Greenfield Village is located at 20900 Oakwood Blvd., in Dearborn.
Category: Kitchen tools
Posted by Kate Lawson on Thu, Aug 7, 2008 at 2:01 PMReader in a pickle over Japanese pickle press
The wonder and beauty of the news wires is that we can share some great information gleaned from sources across the country with our readers. Sadly, when these stories get edited down for space, sometimes valuable information gets trimmed.
That can be especially frustrating when it involves a recipe.
Case in point: A friendly reader (Hi, Sally!) from Port Huron called this morning all excited about making the Quick Radish Pickles recipes in today's (Aug. 7) Eats & Drinks section in the News.
She'd found some great looking (and huge) radishes at the Produce Palace and thought they'd be perfect for pickling.
But the recipe calls for putting the "radishes in a Japanese pickle maker and screwing down the top," and Sally, like most of us, has no idea what that is.
So, I went back and checked the original story and here's what I learned:
A Japanese pickle maker, called tsukemono-ki, is a plastic pickle press that is available at Asian markets for around $20 (see photo). It's a simple contraption: Put the salted vegetables in the bottom, then put on the lid and screw down the plate to press the vegetables flat against the bottom, expressing their moisture.
Using this seems to keep the finished pickles crisper, but even though a pickle press is a handy tool, it is by no means a necessity. My guess is that you could proceed as with any pickle recipe and the results would be just as satisfying.
Hope this clears up any confusion for any of you other pickle makers out there. And thanks, Sally, for alerting me about the omission.
Category: Events
Posted by Kate Lawson on Wed, Aug 6, 2008 at 1:45 PMA delicious way to help Gleaners fight hunger
Last year I had the honor of judging the Gleaners'Annual Iron Chef Competition "Let the Battle Begin," and not only was it great fun, I still remember the outstanding food prepared by the contestants.
I never thought I would enjoy mushrooms for dessert but the mystery ingredient last year was used in a mushroom strudel that rocked me on my heels.
Now in it's fourth year, the tasty event will happen from 6-9 p.m. on Aug. 21 when top chefs compete for title of 2008 Iron Chef and to raise funds to feed the hungry citizens of Livingston County.
This year Iron Chef, "Let the Battle Begin," will be held in the greenhouse at Bordine Nursery in Brighton, which will be transformed into Iron Chef Stadium, and cooking enthusiasts as well as gourmet food lovers are invited to join food bank supporters to cheer on the chefs.
Last year's winner, Executive Chef Jody Brunori of Fenton's The French Laundry will return to defend her title against challenger, Executive Chef Steven Grostick of Milford's Five Lakes Grill, pictured above.
Prior to the competition, guests can enjoy drinks and taste samples from local restaurants while checking out the impressive silent auction that includes autographed sports memorabilia (a Steve Yzerman jersey anyone?) Tickets to DTE Energy Music Theatre, the Palace of Auburn Hills and a variety of gift certificates will also be up for bid.
Iron Chef proceeds will go toward the Livingston County Gleaners' Fill the Truck campaign, which provides nutritious meals for the community's hungry neighbors.
And you can help not only by attending the event but corporate and community sponsors are being sought and encouraged to sponsor all or part of filling a truck. Each full truck of food equals approximately 60,000 nutritious meals at a cost of $20,000.
A $150 pledge provides 15 cases of food or approximately 450 meals. Gleaners supporter and Livingston County resident Jack Berry initiated the Fill the Truck campaign, and for the second year, personally pledged to fill a truck.
Individual tickets are $50 and sponsorships are available at many different levels. For information about both call Suzette Hohendorf at (313) 923-3535 ext. 243 or visit www.ironchefevent.com
What: Iron Chef Competition "Let the Battle Begin," to benefit Gleaner's Food Bank of Livingston CountyWhen: 6-9 p.m. Aug. 21
Where: Bordine Nursery, 6347 Grand River Ave., Brighton
Tickets: $50
Information: Call Suzette Hohendorf at (313) 923-3535 ext. 243 or visit www.ironchefevent.com
Category: Easy recipes
Posted by Kate Lawson on Tue, Aug 5, 2008 at 11:48 AMFood processor gets you out of a jam
When it comes to making jam, I take the easy way. I don't have time for canning and I sure don't want to be standing over a big bowl of cherries with a pitter. Time's a wastin' and I want to eat.
So here's an easy way to pit fruit that requires only a few short bursts in the food processor. This method using the short dough blade breaks down the fruit for sauce or jam and doesn't knick the bitter seeds or pits which releases an unpleasant taste.
Pick out the seeds before adding the fruit to the saucepan you're good to go.
Serve this jam with scones, spread over pancakes, alongside grilled pork or chicken, swirled into yogurt or to top some ice cream.
Chunky plum and cherry jam
1 1/2 pounds dark-skinned plums (about 6 large), quartered, pitted
1 cup sweet cherries, pitted
1 cup sugar
3/4 teaspoon ground allspice
Put plums and cherries in food processor. Using the short, plastic dough blade, give the fruit a few short bursts to release the pits. Remove pits from work bowl and mix plums, cherries along with the juices, sugar, and allspice in heavy large saucepan. Cover and cook over low heat until sugar dissolves and juices form, stirring occasionally, about 15 minutes. Uncover and increase heat to medium. Cook until plums start to fall apart and preserves are thickened and reduced to 2 1/4 cups, stirring occasionally, about 25 minutes longer.
If desired, break up any large plum pieces. Transfer to bowl and refrigerate until cold, about 2 hours. Makes about 3 cups of jam.
You can store in fridge for up to a week but I bet it doesn't last that long.
Category: Easy recipes
Posted by Kate Lawson on Wed, Jul 30, 2008 at 2:25 PMIt's the berries
So far this season I have succumbed to strawberries, reveled in raspberries, cheered for cherries and now I'm bouncing like an idiot for blueberries.
As corny as it may sound, it is the honest, little things in life that bring me joy and fresh Michigan fruit straight from the grower is at the top of that list (along with corn and tomatoes, of course).
I am thrilled that the "blueberry people" are back at my favorite farmer's market. Their annual July arrival is met with a long line of customers as they snack on the free samples and fork over the dollars for pints, quarts and flats of the beautiful blueberries.
I have probably already eaten my weight and then some of blueberries and I never tire of them.
I use them in smoothies, scones in pies and crumbles and mostly I just snack on them right out of the fridge as they are perfect on their own.
But if you want to get a bit fancy, here's a terrifically easy way to fix them for simply topping ice cream, French toast or a refreshing bowl of yogurt.
I've been making this for years and I swear it gets better every time. This recipe is more about technique than anything else. The trick is to not let the berries cook but collapse. Use the freshest, firmest berries you can find. I promise you won't be disappointed.
Berry Best Blues
3 cups blueberries, drained and picked over
6 tablespoons sugar (superfine, if possible)
Combine blueberries and sugar in a nonreactive saucepan. Place over medium low heat and stir gently with a wooden spoon. After a few minutes the sugar will have dissolved and the blues will begin to turn purple. Juices will begin to form and bubble and that's when you want to take the pan off the heat. Do this immediately as otherwise the berries will burst. Then turn the berries into a stainless steel strainer set over a bowl to reserve the juices. Let cool. Serve berries as you desire and add a little of the reserved juice. Makes 4 servings.
Salad is too super to be called a side
Old friends came for dinner the other night and it was the perfect evening. The weather delightful, the conversation lively and the food was a hit.
We sat on the deck and enjoyed our drinks and nibbles and lucked out that the mosquitoes hadn't made us their main course.
For our dinner a citrus-marinated grilled pork tenderloin was the main event but I think it was the salad that really stole the show.
I used fresh Michigan corn from the farmer's market and herbs from my garden along with some colorful bell peppers and a can of black beans to create this easy side dish. Plus, with all the colors, it really added some pizzazz to the plate and complemented the pork perfectly.
And luckily there was enough left over to enjoy the next day for lunch with a BLT using the first of the Michigan tomatoes.
This salad would go perfectly with grilled chicken, beef or even fish. Or, you could add some chopped tomatoes and avocado and make this a light dinner served with some tortilla chips.
Black bean, corn and pepper salad
2 ears fresh corn, kernels cut off the cob
1 each red, yellow and orange bell pepper, chopped
1/2 cup finely minced red onion
1/4 cup cilantro minced (can use Italian parsley)
1/4 cup basil, minced
1 clove garlic, minced
1 15-to-16-ounce can black beans, rinsed drained
1 1/2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Grated zest from one orange
2 tablespoons fresh orange juice
Combine all ingredients in large bowl. Toss gently to mix and season with kosher salt and freshly ground black pepper. Cover and chill (Can be made 6 hours ahead) Let stand at room temperature before serving.
Serves 4-6
