March 24, 2013

Perfect Ribs – Tips from America’s Female Grilling Expert

If you aren’t entirely happy with the quality of the meat you’ve purchased, you can try Elizabeth’s “rib refresher” trick. She combines 3/4 cup apple cider vinegar with 3 cups water and places the ribs in this mixture for about 20 minutes. Do not rinse this solution off the ribs before cooking. The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution “cleanses” the meat and makes the flavors shine through without any “gamey” flavor.

Elizabeth Karmel, known as America’s foremost female grilling expert, knows a lot about the best way to marry meat and fire. From now on, you can produce meat that is tender, smoky and full of flavor. Her side dishes are all classics with a twist. Watch how.

ribs

Comment

March 22, 2013

Beef Fajitas

Beef fajitas, is a dish which starts with a marinade of olive oil, Worcestershire sauce, garlic, cumin, chili powder, sugar, black pepper, red pepper flakes and lime juice. You don’t want to overcook the flank steak, and because it’s thin, it will cook in no time. So probably a total of 3 to 4 minutes is all you want to do…maybe even a little less. After grilling the steak and veggies, putting everything in place topped with a few fresh cilantro leaves, I’d say, it’s truly pure divination.

Read the full article here:
Beef Fajitas

beef

Comment

February 23, 2013

My Thai Grilled Turmeric Chicken

Have you cooked Thai? Yellow grilled chicken, a favorite among children and adults. Asian bbq flavors are no wonder among the most fun to eat finger food. It’s not that complex to prepare, in fact, Thai Turmeric Chicken is a simplified version of the traditional turmeric grilled “train” chicken which is either cooked whole or quartered. Using chunks of boneless skinless thighs with ingredients that are the same as for honey-baked chicken, grilling time is muuch friendlier without compromising on the flavor.

Read the full article here:
My Thai Cooking: Grilled Turmeric Chicken
turmeric

Comment

February 16, 2013

Tips to a Tastier Fish Dish – How to Infuse Flavors

This isn’t the most sophisticated fish preparations that you may think of when you think of a tastier fish dish – instead, these are the most basic tips on how to prepare a more flavorful fish. I like to try and encourage home cooking, and any fish will do. This is often the case why fantastic fish recipes only require as little as 10-15 minutes cooking, or you could leave it a little longer but not that long.

The general rule for cooking fish is 10 minutes for a 1-inch thick piece. I usually cook fish in less than 10 minutes per inch. If it is thicker or thinner, I adjust the time accordingly. The next most important thing to remember about cooking fish is that you control the flavors.

It’s easiest to infuse flavor when steaming fish. By adding a few aromatic ingredients to the water; lemon peel and dill sprigs are favorite partners for fish. Just place the fish in a large bamboo steamer or metal steamer basket and bring steamer over the frying pan (make sure the base doesn’t touch the water) and steam until the food is cooked through.

fish

Brining is also a very popular way to infuse flavor on fish. You can prepare brine recipe for smoked fish before placing it on the grill or smoker. You can brine a fillet of fish in wine or apple cider and salt or add such flavorings as pepper, herbs, spices, citrus peels, fresh berries, cinnamon sticks, cloves or garlic. The type of brine you use will determine the flavor of fish. Invest in a large pot so that you can place the fish and brining solution together more conveniently.

Rubbing dried herbs and spices to infuse flavor can also do the trick. This technique is also used to create a thick crust and pan sear fish fillets. A quick pan sear doesn’t generally add a lot of fat to worry about, especially if you’re careful about the amount and type of oil you use in the pan. You’ll want to sear the fish first before finishing it in the oven.

fish

Cooking fish wrapped in foil, with an assorted, vegetables, herbs and other flavors can be delicious and cut the fat tremendously. Your simplest fish wrapped with a few slices of lemon and a dash of pepper is one big difference.

fish

Last but not the least, is by using wood chips. The smoker pan that can be used on the grill or in the oven, or the flavored woods can produce natural smoke flavor in minutes, will render a perfect balance of smokiness and sweetness on any grilled or smoked fish dish. The bags already have the wood chip flavorings inside, simply add your fish, place on your grill and enjoy the flavors. Here is how to use wood chips.

Comment

January 4, 2013

Burger Recipes and Tips – Secrets from Grilling Experts

Burgers are always a food of choice for all seasons, but it can be tough to grill them to perfection. Let’s see what experts have to say with what kinds of meat they prefer best for a satisfying level of juicyness without too much grease, as well as cooking tips to give your burger the ideal texture and flavor. The foundation of a hamburger is, of course, the meat.

Read the full article here:

Burger Recipes and Tips

Comment

January 3, 2013

Teriyaki Chicken

If you love anything grilled, chicken in salty-sweet marinade punched up with fresh ginger and charred over a blazing-hot grill to seal it into moist, can make you wow. Country-style Teriyaki Chicken uses a simple marinade.  One of the secrets is leaving chicken in the marinade for at least 12 hours and then cooked in a grill pan on the stove. Searing and basting the chicken will overload it with adjectives.

Read the full article here:
Teriyaki Chicken

Comment

September 30, 2012

The World on Fire: Jamaican Jerk Chicken

Jamaican Jerk Chicken has evolved since the late 18th century, when African slaves were fighting the British. It is a combination of African spices, pit roasting techniques of Jamaica’s Taino Indians and Quechua Indians. Originally they used roasted boar but chicken has taken over as the meat of choice. Chef Sean John said that chicken cooks faster, he is the owner of Spur Tree Lounge in downtown Manhattan. John says the chicken should be marinated over night, then wrap them in foil and place them on the embers to slow cook.

Read the full article here:
The World on Fire: Jamaican Jerk Chicken

Comment

Teriyaki Marinated Chicken

Want a delicious, home-cooked meal in just more than an hour? Teriyaki Marinated Chicken may be the way to go. Consisting of soy sauce, mirin, garlic, ginger and chicken, the dish marinates for an hour and spends about just 10 minutes active in the kitchen. Serving four, this dish is a treat for anyone looking for a new kitchen adventure.

Read the full article here:
Teriyaki Marinated Chicken

Comment

September 29, 2012

A Grilled Gulf Coast-Style Bass

If you love sea food and in particular love fish, here is a quick and wonderful recipe called Gulf-Coast style Grilled fish. In a 5-stage or step process it describes on how you can transform a raw fish into a mouth watering dish. Also, unlike other recipes, the final product in this fashion will serve for a larger crowd.

Read the full article here:
A Grilled, Gulf Coast-Style Bass

Comment

How to Grill Perfect Lamb Rib or Loin Chops

There are three main options when choosing which lamb chops you wish to cook. This first are the shoulder chops, cut from the forefront of the animal, and have a good amount of fat and tissue, though this makes them considerably chewy. Then there are rib chops, which have a smooth flavor, and can be expensive. The third are loin chops, cut from between the ribs and the leg, are also smooth in their flavor. They are the heartiest of the three in terms of meat.

Read the full article here:
How to Grill Perfect Lamb Rib or Loin Chops

Comment