May 31, 2008

Recipe News: GET READY FOR A SIZZLING GRILLING SUMMER

May is Hamburger Month. However, it also the advent of summer, the perfect season to put on a grilling apron and fire up the grill during the warm months when people love to be outdoors. Morton’s The Steakhouse shares with all grilling enthusiasts its all-American favorite the “Million Dollar” hamburger and other grilling tips. All you need to do is follow the recipe, and you can have this signature burger right in your own back yard for family and friends.

Includes recipes for:


  • Morton’s “Million Dollar” Hamburger recipe for Six Hearty Appetites

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 29, 2008

Recipe News: Beginner’s Box: Great pasta recipes are as close as your computer

Looking for some great seasonal pasta recipes? Subscribe to the Barilla Web site (www.barillaus.com) and you’ll regularly receive terrific recipes for hot and cold pasta dishes.

The site is especially helpful for beginner cooks. Not only are there loads of recipes for all cooking levels, but each featured recipe includes a photo of the type of pasta. In no time at all, you’ll know the difference between ravioli, rotini, rigatoni and more.

Most featured recipes generally include seasonal ingredients. For example, May’s featured recipe is whole-grain spaghetti with crispy pan¬cetta and asparagus. The dish teams pasta with fresh as¬paragus, cherry tomatoes, savory Italian pancetta and freshly grated Parmigiano cheese.

Includes recipe for:


  • PENNE WITH FRESH HERBS AND CHEESE PESTO

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 27, 2008

Recipe News: 5 Idaho chefs offer recipes for your grill

Let the grilling begin. I find that most chefs who spend their time in the kitchen at work, love their outdoor grills at home. So, we asked five area chefs to give us their favorite way to grill. We have a mix of rubs and sauces, spicy and rich, salmon and lamb, and surely at least one of these recipes will appeal to you.

Includes recipes for:


  • Richard Mount’s ORANGE-CHIPOTLE BARBEcUE GLAZE

  • John Berryhill’s Grilled Corn Salsa

  • Chef Lou’s BBQ Rub for Salmon

  • Chef Lou’s Simple BBQ Mop Sauce

  • David Knickrehm’s Lamb Souvlaki

  • jonathan mortimer’s Grilled Eggplant

  • Spicy Tomato Marinade

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 26, 2008

Recipe News: Meat experts offer tips and recipes for grilling

While complex flavors and multi-layered seasonings line the spice section of supermarket shelves, most grilling enthusiasts will agree, simple is the way to go.

Mary Kay Monger, a member of the Routt County Cattlewomen, likes to grill beef with just salt and pepper. Billy Hamil, owner of Steamboat Meat & Seafood Co., recommends a simple soy and Worcestershire sauce marinade for bias-cut flank steak. And Cattlewoman Jo Stanko is an advocate of dry rubs with few ingredients.

“Some people like marinades. We don’t, we’re purists over at my house,” Stanko said, adding that there’s nothing especially wrong with meat marinades.

Includes recipes for:


  • Simple marinades

  • Grilled yellow squash and green zucchini

  • Twice-baked potatoes

  • Tips for grilling

  • Grilled fish

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 22, 2008

Recipe News: Cheap grills: Economical but tasty recipes for Memorial Day

Rising food prices have you in a bind for your Memorial Day bash? You might have been able to afford to grill rib-eyes for 12 last year, but this year it may be a different matter.

No need to feel embarrassed: There are plenty of ways to get frugality into your grilling without making your guests feel you've put them on an austerity diet. Truth is, many economical cuts of meat are actually better served by grilling than their more expensive counterparts.

Chicken thighs, for example, remain juicier over the flame than do chicken breasts (especially the pricier boneless, skinless breasts), and the fuller-flavored thighs can stand up to assertive rubs and seasonings.

When it comes to beef, flank steak or skirt steak has more flavor than filet mignon or some of the other luxury cuts. The cheaper cuts of beef are naturals for marinating, too.

Includes recipes for:


  • Barbecued chicken with Asian flavors

  • Orange-soy skirt steaks

Full article here.

Jennifer Permalink | Comments (1) | social bookmarking

May 19, 2008

Recipe News: Healthy Grilling Tips and Recipes

With Memorial Day just around the corner, the summer grilling season is upon us and I can't wait!We love to grill all kinds of vegetables, fish, meats, tofu, potatoes, corn...even fruit! Grilling is easy, fun, and cuts clean-up time. However, grilling also presents a health risk because carcinogenic compounds can form when meat is cooked at high temperatures over direct heat sources. (Grilling vegetables or other foods does not present this danger.) You can dramatically reduce the formation of these compounds by trimming fat from meat, marinating, and grilling at lower temperatures. (Please see our Guide to Grilling Meats for more information. ) Here are some great recipes for your healthy summer cookouts. Each recipe also includes a complete nutritional analysis, which you can save to your pantry for future reference.

Includes recipes for:


  • Grilled Pork Loin with Fire-Roasted Pineapple Salsa

  • Spicy Grilled Chicken with Green Onions

  • Yogurt-Marinated Chicken Kebabs

  • Rosemary- and Orange-marinated Tuna Kebabs

  • Grilled Chicken and Romaine with Caper Dressing

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 15, 2008

Recipe News: COOKING ON DEADLINE: Recipe for Grilled White Pizza

Great pizza on the grill requires some serious speed.

And while that makes grilled pizza an excellent weeknight dinner candidate in summer, it also means you need to pay more attention to prep than you normally might. So here's what you need to know.

Includes recipe for:


  • GRILLED WHITE PIZZA WITH GREENS

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 14, 2008

Recipe News: Time to fire up the grill

f you haven't done it already, it's time to fire up your grill, burn off last year's grunge and dust off your favorite recipes for some outdoor eating. And while you're at it, you might think of creating a few new recipes, and sending them to a grilling contest. One of those contests (see details below) is hosted by this very column.

If your idea of a thrill is a NASCAR tailgate party with celebrity chefs Mario Batali and Rachael Ray (and whose isn't?), enter the "Think You Can Grill Like Mario?" online contest at www.mariobatali.com. Batali is an Iron Chef, award-winning restaurateur and author of numerous books, including the new "Italian Grill" (Ecco, 2008). The contest ends June 30.

Betterrecipes.com is also sponsoring a grilling contest, and the winner will get $500 — not quite a picnic with Ray, but not too shabby. Go to the Web site and check out the rules. The contest ends May 31.

Includes recipes for:


  • T-Bone Fiorentina with Sautéed Spinach

  • Korean Barbecued Short Ribs

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 12, 2008

Recipe News: SUMMER SQUASH (ZUCCHINI) WRAPPED SCALLOPS

Some alternatives to using sea scallops can be monk fish cubes, catfish nuggets, shrimp, tuna or shark. Always remember size does matter, the size of the cube will determine the cooking time of the kebab. Always soak your skewers or tooth picks in cold water for about 30 minutes to avoid burning while grilling.

Includes recipe for:


  • SUMMER SQUASH (ZUCCHINI) WRAPPED SCALLOPS

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 9, 2008

Recipe News: Recipes oven-barbecued brisket and stuffed hamburgers

It's not unusual to hear a kid say that all her dad knows how to cook is steak on the grill. That's because a lot of men really like grilling, and many more really like its end result. But even the most enthusiastic of grillers may balk at spending 8 to 12 hours tending a fire to cook the Holy Grail of the world of meat: A whole barbecued brisket. For Father's Day, consider giving Dad the gift of this savory dish but going by way of the oven. Using this technique, the constant temperature of 275 F, which allows the tough connective tissues of the brisket to gently dissolve, results in ultra-tender meat. Much less attention is needed than with traditional methods.

Includes recipes for:


  • SMOKY, OVEN-BARBECUED BRISKET

  • BACON AND GORGONZOLA-STUFFED BURGERS WITH GRILLED APPLES

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 7, 2008

Recipe News: Easy salads with complex flavor

This is an unbelievably easy salad to make. Its ingredients are available year-round. Grilled chicken may be substituted for the shrimp.

Includes recipes for:


  • CARIBBEAN SHRIMP SALAD

  • BACON AND EGG SALAD

  • ROASTED ASPARAGUS, MUSHROOM AND GOAT CHEESE SALAD

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 5, 2008

Recipe News: Mother’s Day and potluck recipes serve double purpose

Families are in the midst of planning how to honour their mothers and grandmothers as Mother’s Day Sunday looms. Other cooks will be thinking of what dish to prepare for those annual potluck suppers and friendship gatherings that encourage one to bring along a favourite dish. Today’s recipes fit both requirements, being easy to prepare, with a shelf life that will allow some make-ahead preparation. Other similar recipes will already be present in family cookbooks and if mom doesn’t have to do the work, no doubt she would be happy to highlight her favourites.

Includes recipes for:


  • Spicy Chicken Chili

  • Mac ’n’ Cheese Pie

  • Taco Pie

  • Spice Cookies

  • Heart cake

  • Strawberry Pineapple Salad

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

May 4, 2008

Recipe News: Grilled Beef Recipes, From Cattle Country

As a matter of fact -- cows outnumber people there by more than two-to-one!

So, it's no surprise that Kansans take their beef seriously.

And a man who knows his beef is Tim Love, chef and owner of the Lonesome Dove Western Bistro in Fort Worth, Texas. -- hardly a slouch when it comes to its beef, either!

Love was in Greensburg, Kan. Friday to be part of The Early Show's weeklong series, "Tragedy to Triumph: Greensburg Rising," as the town marked the one-year anniversary of a twister that pretty much wiped it off the map. But its residents are rebuilding.

Love grilled up some steaks and burgers, along with some other meats, and talked about ways to pick, prepare and grill meat for the grill. He discussed three preparations: a simple salt and pepper coating that's then topped with a sauce, brining, and rubbing.

Includes recipes for:


  • Grilled Skin-On Chicken Breast

  • New York or Kansas City Strip with Chipotle Sauce

  • Grilled Lamb Sirloin

  • Beef Tenderloin

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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