Butcher blocks are designed to offer a stable cutting surface. The thick wood absorbs the shock of your knife, allowing you to aggressively cut dense pieces of meat. Regular conditioning of the butcher block keeps the wood from drying out so that the surface stays smooth and even.
Instructions
1. Purchase mineral oil to use as a conditioner. It will seal the wood and keep it from absorbing bacteria and odor. It also prevents the seams in the wood from cracking or separating.
2. Warm the mineral oil slightly. Apply a few drops directly to the butcher block.
3. Rub the oil into the board gently, using a paper towel or soft cloth. Use small circles to cover the entire butcher block.
4. Allow the oil to dry. If this is the first time you've used the board, 4 or 5 coats of oil are recommended. Let each dry before applying another coat.
5. Repeat this process about once a month. Once the butcher block has been in your kitchen for six months, it will be thoroughly seasoned.
6. Keep your butcher block away from standing water. Storing it next to the sink, for instance, isn't a good idea. The moisture will warp the wood.
Put country gravy over biscuits or chicken fried steak.
I have another recipe that my mom taught me while I was young. She taught me make country gravy from scratch instead of from a package. It tastes just as good and is cheaper than buying a package to prepare at home. You probably even have the ingredients in your cupboard already.
Instructions
1. In a cup mix three-fourths cup of flour with a cup of water and one fourth cup of milk. Mix well until there are no lumps in the mixture.
2. Heat the pan that you will use to cook the gravy. Put just a little bit of oil in the pan and move around and coat the pan. This will prevent the gravy from sticking to the pan while cooking.
3. Pour the mixture into the pan and cook on low heat. You must constantly stir the mixture or lumps will form. Cook to the consistency that you like. Add salt and pepper to taste. If lumps form or the gravy is too thick then add milk and stir. This will dissolve the lumps and also make the mixture less thick. Serve with the foods of your choice.
The wine world includes a variety of wines, and you could spend years learning them all. But there are some basics that provide a solid foundation for keeping your wines straight.
Sauvignon Blanc
Sauvignon Blanc is a light, crisp, dry white wine that often has notes of grapefruit and grass. It is great with salads and fish.
Chardonnay
Chardonnay is a full-bodied and rich white, with a buttery, ripely fruity flavor.
Riesling
Riesling is a white wine that is often off-dry (semi-sweet). It has apple, fruity flavors and good acidity, and is a smart match for spicy foods.
Pinot Grigio
Pinot Grigio is a light Italian white that is great for sipping by itself. In some countries, the grape is known as Pinot Gris.
Pinot Noir
Pinot Noir is a complex but easygoing red wine. Most Pinot Noirs are light- to medium-bodied, with berry, smoky or earthy notes.
Merlot and Cabernet Sauvignon
Merlot and Cabernet are medium- to full-bodied red wines that are great with pork, lamb or beef. Merlot often has dark berry and oaky notes. Cabernet is often rich and tannic.
Tags: great with, Merlot Cabernet, Pinot Grigio, Pinot Noir, Sauvignon Blanc, that great
Anybody can pour a glass of beer, right? But not just anybody can pour a proper glass of Guinness. Pour this beer wrong and risk losing the sought after bitterness. The "art" of pouring Guinness must be mastered in order to fully enjoy this thick and creamy delight. It all starts with the two-part pour.
Instructions
1. Start by making sure your keg is pressurized at 30 to 40 pounds per square inch. The mixture of nitrogen and carbon dioxide must also be correct at 75% (nitrogen) and 25% (carbon dioxide).
2. Use a room temperature glass, preferably 20 ounces which is the traditional size. If a chilled glass is used, as soon as it hits room temperature, condensation will occur. This will prevent the Guinness from getting thick and creamy. It also lessens the head size.
3. Ensure your Guinness is at 6 degrees Celsius or 42.8 degrees Farenheit.
4. Tilt the glass to a 45-degree angle and fill until three quarters full. Do not place under the tap and walk away. This process should take approximatelly 119.5 seconds to complete.
5. Place the glass on the bar or counter and let the Guinness settle completely.
6. Fill the glass to just above the rim once the surge has settled.
7. Complete your pour with a Shamrock, the Irish symbol of good luck.
You don't have to own a passport to experience the sights, smells and tastes of Morocco. A combination of the right kinds of meat and vegetables paired with spices such as cumin, paprika and fresh parsley are enough to make anyone's mouth water. Easy to prepare and baked to perfection, the popular Moroccan dish can be made with chicken, fish, beef, or lamb. Chicken and fish are the easiest to prepare.
Instructions
1. Thorougly wash the chicken or fish with hot water after rubbing it with salt. Set it in a large glass bowl and put it aside for later use. Mix the olive oil, cumin, paprika, salt, pepper and lemon juice together and whisk lightly. Pour the mixture over the meat and give it time to marinate.
2. With a sharp knife, begin preparing the vegetables. Peel the potatoes and cut them into round pieces. Do the same with the carrots, tomatoes and squash. Dice the green peppers. Mix all the ingredients together in the medium glass bowl with the exception of the potatoes and the carrots.
3. Preheat the oven to 400 degrees. Lay out the deep sided baking pan and coat the bottom with olive oil. Evenly distribute the potatoes and carrots across the pan.
4. Sprinkle salt, pepper, cumin, paprika and olive oil over the potatoes and carrots and mix everything with your hands. Once the vegetables are coated, spread them out on the pan again.
5. Allow the potatoes to roast slowly. They should puff up and turn golden brown before you should flip them over. Add a splash of olive oil to keep them from sticking to the pan.
6. Sprinkle salt, pepper, cumin, paprika, garlic and olive oil over the uncooked vegetables sitting in the medium bowl. Again, mix the concoction with your hands and pour it over the layers of potatoes and carrots. Use a spatula to evenly distribute everything across the surface of the pan.
7. Add the chicken or fish over the top of the vegetables and cook until done. No pink should be showing on the chicken, and the fish should be browned and slightly crispy on the outside.
8. Allow everything to cool, and serve with sprigs of fresh parsley, lemon slices and pita bread. For a truly ethnic feel, forgo using utensils and use the bread to scoop up your food.
Cabbage is cheap and full of antioxidants as well as vitamin B6, vitamin C, potassium and folic acid. The mild flavor goes well with peanut sauce in this Thai-style salad. Add carrots, which provide provitamin A carotenes, for sweetness. The green bell peppers give more vitamins C and B6, vitamin K, thiamine and folic acid.
Instructions
1. Crush the garlic clove with a garlic press and grate the ginger into a small bowl.
2. Add the rice vinegar, soy sauce and sugar. Whisk with a fork until the sugar dissolves.
3. Spoon in the peanut butter. Mix carefully with the fork until smooth. Place in the refrigerator to let the flavors blend.
4. Cut the cabbage into fourths and wash thoroughly under running water. Slice thin, small cabbage strips and place in a large salad bowl. You may want to discard the thick stem portions of the cabbage leaves to prevent bitterness.
5. Peel the carrots and cut into matchstick-size, thin strips. Mix the salad with your hands.
6. Wash the green bell pepper under running water. Remove the stem and seeds. Cut into thin strips about the size of your carrot pieces and mix them into the salad.
7. Warm a small frying pan on a low heat. Pour the peanuts into the pan and shake the pan constantly until the peanuts are brown on all sides.
8. Mix the peanut dressing in gently, making sure to coat all vegetables. Top with the peanuts. Let the salad sit for a day before serving.
Tags: folic acid, fork until, green bell, running water, thin strips, under running
A cluster of grapes on the vine waiting for the frost until they can be made into ice wine.
Ice wine is a certain type of wine made from grapes that are left on the vine and harvested after the frost. It was developed in Germany in 1794 and the process of making ice wine has been refined continuously since then. Today the best ice wines come from Canada, Germany and Austria. Canada produces more ice wine than any other nation.
About Ice Wine
Ice wine is typically aged in stainless steel caskets instead of wooden barrels.
Germany and Canada have rigorous standards regarding how ice wine is produced. In Germany, "Eiswein" production is regulated by the QbA (QualitÃutswein bestimmter Anbaugebiete) and is part of a category that includes sweet wines made from over-ripe or even dried grapes harvested very late in the season.
In Canada, the VQA (Vintners Quality Alliance) regulates ice wine production. Ice wines are usually made from Vidal Blanc, Reisling or Carbernet Franc grapes. Ice wine must be produced naturally by the seasonal frost. No artificial freezing is permitted.
Vidal Blanc
Vidal Blanc grapes on the vine.
This hybrid French-American grape is a hardy grape that resists cracking and falling from the vine in cool weather, making it ideal for ice wine. This ice wine is intended to be consumed with savory appetizers like fois gras or rich desserts such as chocolate mousse or cheesecake. Unlike other wines, it does not have to age in the bottle before being enjoyed.
Riesling
This grape comes from Germany where it has been cultivated since the 1400s. Today, this hardy grape is only produced in Canada, Germany and some parts of the northern US like Washington State. Like Vidal Blanc, Riesling ice wines are often paired with appetizers and desserts but are also commonly paired with spicy main dishes and heavy kinds of cheese like blue cheese.
Cabernet Franc
Ice wine made from the Cabernet Franc grape is the only one of the top three that is a pink or red hue instead of golden yellow. The grape has a long history as it has been cultivated since the first century. However, it was only given the name Cabernet in the 18th century. When made into ice wine, it is often paired with fruity desserts or dark chocolate.
Tags: made from, Vidal Blanc, paired with, been cultivated, been cultivated since
Lime garnishes supply understated favor to the drinks they accompany. They are the preferred companion for a variety of popular cocktails, such as the faithful Gin and Tonic, the hard-nosed Rum and Coke and the celebrated Margarita. Whether it be a wedge or a wheel, slicing lime garnishes can be done with ease by following these simple steps.
Instructions
Lime Wedges
1. Cut lime length-wise down the middle. This will create two equal halves.
2. Place lime halves with skin facing upwards. Cut length-wise. You now have four lime wedges. (It is completely up to you how big you want your wedges. Of course, the bigger the wedge, the more flavor it provides. However, if you plan to drop your wedges down the neck of a beer bottle, execute Step 4 to reach the appropriate size.)
3. Slice four lime quarters down the middle. This creates eight lime wedges. This size wedge is the most common, because they produce just enough flavor and fit into any bottle.
4. Position the juicy part of lime wedges facing upwards. Cut a slit across the middle; this is for presentation. To heighten the cocktail's appearance, and to appear as if you're not an amateur, place the lime wedge on the rim of the glass using this incision.
Lime Wheels
5. Cut off the ends of the lime.
6. Create an incision length-wise down the lime. When done, this slit will make it easier to place on the rim of the glass, if desired.
7. Choose an end to start with and begin slicing off wheels. (Both ends of the lime should be facing your right and left.) Cut so the lime wheels are thin, but firm.
8. Place the newly cut lime wheel on the rim of your glass to heighten the presentation of your cocktail.
Tags: lime wedges, down middle, down middle This, ends lime, facing upwards, four lime, length-wise down
Whether you love football or not, tailgating parties can be loads of fun if you have the right mix of people and some great food. Why limit tailgating to football? Anything performed in a stadium is an excuse to pull out the blankets, coolers and folding chairs for a spread that will please even the pickiest of eaters. The key to satisfying everyone is to offer a large variety of foods. Finger foods are generally the easiest, but many tailgaters enjoy grilling on game day. Don't forget to pack paper plates, cups and plenty of napkins or paper towels.
Appetizers and Snacks
Deviled eggs are a crowd pleaser.
Have an array of appetizers and snacks so no one goes hungry waiting. It also gives the kids something to keep from whining about having to wait for the main meal. In addition to the standard chips, dip and salsa, offer a party mix with bite-size crackers, pretzels, nuts and your favorite seasoning. You may bake them or simply put them into a plastic container and shake until all the goodies are evenly distributed.
Although eating healthy isn't most people's objective on game day, some nutritious foods actually taste good. Stuff some cherry tomatoes with cream cheese and bacon bits. Celery is delicious with pimento cheese spread for the adults and peanut butter for the kids. Almost any vegetable can be stuffed with cheese or sausage.
Deviled eggs are a big crowd pleaser, and they're easy to make and transport. Cut each boiled egg in half. Scoop out the yolk, mash it up, and mix it with mayonnaise, a dab of mustard and some sweet pickle relish. Fill the hollows of the eggs with the mixture and keep it in a cooler until time to eat.
Sandwiches
Grilled hamburgers
The sandwich is the easiest main dish for tailgate parties. Use any kind of bread or roll and stuff it with sandwich meat, cheese, tomatoes, lettuce, onions peppers and whatever vegetables you like.
If you want hot sandwiches, pull out the grill for hamburgers and hotdogs. Make the hamburger patties in advance. For extra flavor, mix some peppers, onions and mushrooms into the hamburger patties. Make a slit down the side of the hotdogs and insert a long, skinny sliver of cheese. To take your burgers and hotdogs to the next level of tailgating fare, bring along some tasty toppings, such as chili, homemade barbecue or cheese sauce.
Desserts
Decorate cookies with your team's colors.
Cookies and cupcakes are the easiest desserts to eat while standing up or eating from your lap while sitting in folding chairs. For extra flair, decorate them in your favorite team's colors. If you have a mixed group, offer something for both sides.
If you don't mind the extra trouble, decorate your favorite flavor cake with green icing and draw off some lines with white icing. Using brown icing, draw a football on the center of the cake. Add the colors of the two teams on the ends of the cake. It doesn't have to be perfect since it'll be sliced and eaten with gusto.
Beverages
Keep hot apple cider warm in a thermos.
Encourage everyone to bring their favorite beverage to the party. If it's cold out, make some hot apple cider and keep it in a large thermos until everyone is ready. Heat up some apple cider, a small amount of orange juice, some cinnamon sticks, a tiny bit of dark brown sugar, lemon juice cloves and allspice. You may want to offer a spiked version to adults.
Tags: apple cider, your favorite, crowd pleaser, Deviled eggs, Deviled eggs crowd, eggs crowd
Your dishes are an important part of your life. They prepare the food that goes into the body of you and your family. It's a purchase that should be given careful consideration. A decent set of cookware is a major purchase. As with any other major purchase, there are steps you should follow to make sure you get a high-quality product.
Instructions
1. Make sure it's heavy. A good set of cookware will have some weight to it. In fact, a really high-quality set will feel similar to pieces of cast iron cookware. This ensures that the pieces don't warp over time. It also ensures that your food cooks more evenly.
2. Look for even thickness in the sides and bottom. Cookware that has a bottom bonded to the pan isn't going to cook your foods evenly. Instead, look for pieces that include the handle(s) and the pan. The pan should be even on the bottom and sides. This ensures that your food cooks evenly and more quickly.
3. Go with stainless or hard anodized. If you want high-quality cookware, you cannot go wrong with these options. These options are not only beautiful, but some brands of stainless and hard anodized cookware are also restaurant quality.
4. Pick pieces that can go in the oven. High-quality cookware should allow for versatility in the kitchen. This means that you should be able to start the recipe on the stove top and then transfer it to the oven. This is a great feature if you love making thick steaks.
5. Choose scratch resistant pieces. Many people of course look for nonstick cookware, but what you really need to look for is scratch resistant cookware. This ensures that your nonstick coating doesn't end up in your eggs.
6. Read reviews. If you read reviews for every other major purchase you make, why not read reviews for cookware? When you take time to read reviews, you avoid buying cookware that ends up being a disappointment.
Tags: ensures that, ensures that your, major purchase, that your, This ensures
Freezing whole parsley allows you to save the chopping step for later.
Freezing whole sections of parsley, rather than chopping it into usable pieces, makes the freezing process less of a hassle and eliminates the need to spend time mincing the parsley. You need to treat the parsley properly before freezing it, or you could end up with bitter-tasting parsley after thawing it. Don't be surprised if the frozen parsley comes out of the freezer looking less colorful and tasty than when you put it in, as this is common in frozen herbs.
Instructions
1. Rinse off the fresh parsley in cool water to remove any dirt or bugs.
2. Hang the parsley by the stems in the cooking tongs. Dunk the parsley leaves in the pot of boiling water for several seconds - this is known as blanching. Watch for the parsley color to get brighter as it blanches. This shouldn't take more than several seconds.
3. Lay out the paper towels on a flat surface.
4. Take the parsley out of the water. Lay the leaves on the paper towels and use more paper towels to gently dry the leaves. Allow them to cool on their own and air dry. You may use the kitchen knife and cutting board to chop off the stems of the parsley before freezing, if desired.
5. Place the parsley leaves in the plastic freezer bags. The bags should be fairly small and only contain enough leaves for what you intend to use at one time.
Tags: paper towels, before freezing, Freezing whole, parsley leaves, several seconds
Elks are a large animal in the same family as moose and bucks. They can grow to over 700 lbs. and be 5 feet at the shoulder. Elk meat is always cut in large portions, especially if you slaughtered the elk yourself. There are several ways to prepare elk (you can prepare it like beef or chicken). Some ways to prepare elk are in hamburgers, stews, and roasts, but one of the best ways to prepare elk meat is searing it on the grill or in a skillet on the stove as a burger or a steak.
The Basics
Elk meat is becoming more and more common in restaurants and homes, as people are discovering that it is tasty and healthy. It has a lot of health benefits over meats such as beef and pork, and is very low in fat content. First off, it is a great source of riboflavin, B6, B12, protein, potassium, and several minerals. It is good for those watching their weight because it helps boost energy metabolism, is low in cholesterol, and has no carbohydrates. For a 4-oz. serving, elk meat has about 130 calories, which is lower than poultry, most fish and most meats such as beef and pork. People are often surprised at the health benefits and low fat content because elk meat tastes as though it is a fatty meat. When prepared well, it retains juicy flavor with a density that seems very filling.
Preparing the Elk Meat
Preparing elk meat is barely different from cutting any other types of meat. Think of it as slicing up beef cuts. The only difference is that you must make sure the silver skin from the elk meat is removed. That is a layer of membrane that covers the meat. First, let the elk meat thaw if it has been frozen. Leave it at room temperature for about 20 minutes until it is not frozen anymore, but is still quite firm. Then grab the silverskin with your fingers (wear gloves if you are squeamish) and insert the knife down the seam of it until you can remove all the silverskin. When cutting elk meat, cut it against the grain to keep it tender. If you want to make an elk burger, chop up the meat into chunks.
Place these chunks in a food processor (make sure some of them have elk fat on them) and continue to chop until you have ground elk. Add a tablespoon of olive oil, generous amounts of salt and pepper, and any spices you want such as chopped onion or garlic. If you want to cook your elk as a steak, slice an even thickness slab of elk meat, trimming off about half the fat. The fat will add moisture when cooking so it is good to keep some in. Rub with a marinade and spices if desired.
Cooking Elk Meat
The best way to prepare elk meat (when it comes to keeping the juiciness, tenderness and cooking it quickly) is by chopping it into burgers or steaks and throwing them on the grill or in a skillet on the stove. This works well because elk meat does not burn easily and cooks evenly because of the fat distribution throughout the meat. For burgers, form into patties about 1/2 inch thick. Use your thumb to make an indentation in the center of each patty (because the meat will rise when cooked). Put it on a medium-hot grill or skillet, and let it sear for about three minutes before flipping it over for another three minutes. For a 1 inch thick elk steak, place it on a medium hot grill for five minutes per side (for medium).
Tags: because meat, grill skillet, ways prepare, beef pork, grill skillet stove, health benefits, inch thick
There is nothing like eating a buttery bag of popcorn while enjoying a good movie. Unfortunately, enjoying this very American treat can be hazardous to our health. The risks involved with eating popcorn probably don't cross people's minds. It is, after all a healthy snack, especially when prepared in an air popper, and has a high amount of fiber in each serving. But if you're not careful, popcorn can lead to dental problems, digestive issues and even choking.
Broken Teeth
Unknowingly biting down on an unpopped kernel can cause dental pain -- and expensive treatment. In 2008, the New York Post reported on a man who attempted to sue a movie theater after fracturing his tooth on an unpopped kernel and incurring $1,250 in dental charges. The case was thrown out of court, but it shows that popcorn complications are a very real threat if precautions aren't taken. Slow down, eat small handfuls, and be careful to stick to the fluffy, popped kernels while avoiding the tough, unpopped ones.
Lodged Kernel
It is not uncommon to get kernels stuck between your teeth when eating popcorn. A piece of lodged popcorn can irritate the gums and cause complications like swollen gums and even cavities if left to decay in the tight spaces between the teeth. It is always important to floss daily, particularly if you've had popcorn.
Choking
Eating dry popcorn without a beverage can be a challenge. Popcorn is very dry and there is a potential hazard of choking if not careful when eating popcorn. Unfortunately, children are at a high risk of choking on popcorn. For a child who is less than 3 years old, popcorn can sometimes get lodged in their small airways. This, combined with a child's overzealous need to shove goodies in their mouths without properly chewing, can spell trouble and be fatal if the child is not closely supervised. Some experts suggest that is it best to avoid feeding small children popcorn altogether until they have learned proper chewing and swallowing skills.
Gastrointestinal Problems
Popcorn has a lot of insoluble fiber, which can trigger gastrointestinal diseases, such as Crohn's or Irritable Bowl Syndrome (IBS), in people who are prone to these conditions.
Exposure to Dangerous Chemicals
Toxic food packaging byproducts can be leached into line junk food wrappers, such as microwave popcorn bags, and cause chemical contamination in human blood. In a study performed by the University of Toronto, researchers suspected that the source of human exposure to perfluorinated carboxylic acids could be the consumption and metabolism of chemicals that are applied to paper goods such as microwave popcorn bags. Regulations of these dangerous chemicals are being investigated by regulatory bodies in the United States, Canada and Europe.
Heart and Health Problems
A study conducted by the Center for Science in the Public Interest in 2009 proved through lab analysis that movie theater popcorn is loaded with saturated fat, which can lead to clogged arteries and a spare tire around the middle. The lab results showed that, depending on the size of the bag, a person can easily consume anywhere from 670 to 1,030 calories in popcorn at one movie. Of course this doesn't include any additional 130 to 500 calorie butter flavored topping (hydrogenated soybean oil) and soda.
Peanut brittle is a hard candy made from caramelized sugar and peanuts. It is known for its distinct hardness, or "brittle" texture as it is broken with a snap. A soft peanut brittle is no longer a brittle, and is merely a soft peanut caramel. In order to maintain the freshness of your rock hard brittle, it is important to properly store and consume it in a timely fashion.
Instructions
1. Place the brittle in an airtight plastic container or metal tin. Keeping peanut brittle in a manufacturer's bag or paper box will decrease the life of your brittle (to about 3 to 5 days) and cause it to melt into a slightly sticky and chewy state. Transfer brittle, whether homemade or bought, to an airtight locking lid container and store for up to 2 weeks without losing the brittle's snap.
2. Separate stacked brittle by layering it with wax or parchment paper. This keeps the brittle from sticking together when it is stacked inside the container.
3. Keep it away from moisture. Moisture is the number one killer of peanut brittle freshness, any amount of condensation and the crisp brittle will turn into a soggy mush. Keep the airtight container in a dry area at room temperature, such as inside a cabinet, to keep it from attracting humidity.
4. Wrap the peanut brittle in moisture-proof wrap and store in a moisture-proof freezer zip locking bag inside of the freezer. This will prolong the life of your brittle, however, during the thawing process the brittle is likely to become moist. Eating the brittle frozen, or even slightly thawed will maintain the texture properties of the brittle.
5. Eat it quick. If you live in a very hot and humid area, your brittle will be susceptible to air moisture even when stored properly in an airtight container. There is already air present inside the container, so it won't take very long for the air to deposit condensation on the candy. In such cases the only thing to do is consume the candy in less than two weeks; share it with friends and family, give it away as gifts, and enjoy multiple midnight snacks.
Spiral-sliced ham is a traditional favorite for any holiday gathering. It's nutritious and delicious, and it goes a long way. But if you're getting weary of the same old ham dish circulating around your dining table, try this delicious recipe for spiral-sliced ham with orange and maple glaze.
Instructions
1. Preheat oven to 325 degrees.
2. Using a sharp paring knife, make shallow cross-cuts over the ham's surface.
3. Place ham in roasting pan and bake for 30 minutes.
4. Combine maple syrup, marmalade, orange juice, cloves and pepper in a small bowl.
5. When the ham has baked for 30 minutes, remove from the oven. Increase the oven temperature to 425 degrees.
6. Arrange oranges in the roasting pan around the ham's base.
7. Brush the ham and orange slices with a thick layer of glaze and return to the oven.
8. Baste the ham every 10 minutes until it become caramelized on the surface, approximately 50 minutes total
9. Arrange the ham and oranges on the serving platter and allow to rest for 15 minutes before serving.
Store blackberry syrup in mason jars to enjoy for up to one year.
Switch up your usual pancake routine with fresh, homemade blackberry syrup. Blackberry syrup is surprisingly simple to make and your taste buds will thank you for it. You can use store-bought blackberry juice or make your own by boiling mashed berries with a bit of water and then straining it. Turn the watery juice into a thick syrup with the help of some sugar and your stove top. The syrup will keep in the fridge in an airtight container for up to two weeks. To preserve the syrup for up to a year, pour it into mason jars and seal them with a hot water bath.
Instructions
1. Combine the blackberry juice with equal parts granulated sugar in a saucepan. For each cup of juice, add 1 tbsp. of lemon juice to the solution.
2. Bring the mixture to a rolling boil, then reduce it to a simmer. Stir the syrup constantly as it cooks. Allow the mixture to simmer until it thickens, about 5 minutes.
3. Remove the saucepan from heat. Skim the foam off the top with a spoon and discard.
4. Pour the syrup into sterilized jars. Store the jars in the refrigerator or seal them with a hot water bath and store in a cool, dark place.
5. Stir the syrup before serving if it becomes too thick.
Tags: with water, blackberry juice, blackberry syrup, make your, mason jars, seal them
A whole barbecued pheasant is a surprising and beautiful alternative to turkey at your holiday table. You can enjoy this popular game bird at home in minutes by doing some simple prep work and just putting it on the grill. Here's barbecue a pheasant.
Instructions
1. Butcher the pheasant. Remove any pinfeathers and carefully clean away any traces of shot. Or take the easier way out and buy an already cleaned pheasant at the local meat market.
2. Salt and pepper the bird. To help keep pheasant moist during cooking, stuff the cavity with sausage, cornbread, apples or onion quarters, cranberries or celery chunks.
3. Place the pheasant skin side down on a grill of medium-high heat (about 500 to 600 degrees F). After about 5 or 6 minutes, the skin should be crispy. Flip it and finish it on an area of the grill that's not as hot (medium heat, about 400 degrees F).
4. Cook the pheasant another 8 to 10 minutes. Internal temperature should reach about 160 degrees F. Remove the pheasant from the grill.
5. Allow the pheasant to rest for 8 to 10 minutes before carving. The residual heat will cause the internal temperature to continue rising to at least 165 degrees F (also known as "carry-over cooking"), which is hot enough to kill salmonella and other harmful bacteria without over-cooking the meat.
Tags: about degrees, heat about, heat about degrees
Goat's milk adds a soft texture to fudge. Goat's milk is high in calcium, protein and phosphorus. Goat's milk also provides benefits to individuals who cannot drink cow's milk. Goat's milk has a sweet, yet salty taste that makes the milk suited for sweet recipes such as fudge. Goat's milk fudge recipes vary to suit different tastes, but they typically have many of the same ingredients.
Instructions
1. Combine the sugar, margarine, goat milk, marshmallow creme and salt into a saucepan.
2. Stir the ingredients over low heat. Continue to stir until well blended.
3. Turn the heat to high. Bring the ingredients to a boil.
4. Boil the ingredients for five minutes. Continue to stir while the ingredients boil.
5. Remove the saucepan from the stovetop. Add the chocolate chips and vanilla.
6. Stir until the chocolate chips melt.
7. Pour the batter into a greased 9-by-9 inch pan. Allow the batter to cool, and then cut the fudge into squares.
If you like crab, you have a wide variety of ways in which to prepare and enjoy crab. From hot crab soup to succulent crab legs to spicy Maryland blue crabs, crab enjoyment can be limitless. Follow these steps to learn some of the ways to eat and enjoy crab.
Instructions
1. Eat crabs in the form of a crab cake. Serve a crab cake on top of a toasted bun with lettuce and tomato. Enjoy with a topping of cocktail sauce or tartar sauce, or enjoy the crab cake plain.
2. Crack open some steamed crab legs and dig right in. To enjoy crab legs, look for king crab legs or snow crab legs. Both of these crabs have very large legs with plenty of succulent crabmeat. Enjoy the crabmeat plain or with a squeeze of lemon to help bring out the fresh seafood flavor. Serve alongside some melted butter for dipping.
3. Have a Maryland blue crab feast. Cover a large table with butcher paper and pour out a bushel of steamed Maryland blue crabs covered in a spicy seafood seasoning such as Old Bay seasoning. Use a crab mallet and a nutcracker to help you get to the plentiful crabmeat in the claws and the body. Serve Maryland steamed crabs with fresh rolls, butter and corn on the cob. Be sure to have plenty of napkins ready to help clean up messy hands.
4. Warm up with a bowl of hot crab soup. Made with a tomato base, vegetables, potatoes and fresh crabmeat, a bowl of crab soup will satisfy any crab lover. Serve crab soup alongside saltine crackers, oyster crackers or a slice of crusty bread for dipping.
Once you've whipped up the homemade alfredo sauce and boiled your pasta al dente, the two need to be mixed together to produce a hearty side dish or main course. Alfredo sauce is best served hot, but requires a few minutes to ensure that the sauce is soaked up into the pasta before serving.
Instructions
1. Prepare the homemade alfredo sauce according to a selected recipe. Use fresh ingredients to make the sauce.
2. Cook the homemade alfredo sauce in a large, non-stick pan over medium heat.
3. Boil pasta according to the package directions. Add 1 tbsp. of salt to the water. Pasta cooks best when the water is brought to a rolling boil.
4. Drain the pasta using a colander.
5. Grip the pasta with tongs or a pasta spoon, and place the warm pasta in the pan with the alfredo sauce.
6. Fold the pasta gently into the sauce, covering all of the pasta with sauce. Let the pasta sit for two minutes.
7. Place the pasta in a serving bowl, and serve as a main dish or a side dish.
Tags: alfredo sauce, homemade alfredo, pasta with, homemade alfredo sauce, side dish
Blogging is a fun way to share ideas and articles with family, friends, and possibly the whole entire internet world. So many people are blogging online these days, that it seems like everybody has a blog. A great way to share recipes with families and friends is to list them in a blog. Having a recipe blog is a great way to exchange recipes between the people that you love and care about. Creating a blog is simple, easy, and fun. All it takes is an account to host it. Recipes will add creativity and fun to your blog. Read on to find out how.
Instructions
1. Using a search engine, browse for a place to host your blog.
Use terms such as "free blog hosts."
2. Sign up for an account at a free blog hosting website of your choice. Follow the online or email instructions to opening up your account.
3. Gather the recipes that you would like to share on your new blog. Include new and even some of your old family recipes to add a historical touch to your blog.
4. Decide how often you would like to update your blog. Add recipes daily, weekly, or monthly. For extra fun, add some personal videos of you creating some of the dishes or other videos that use recipes similar to the one you have blogged about.
5. Share your blog with your friends, family, and co-workers. Exchange links with other recipe like blogs, or other food and recipe websites. Ask people that you know to subscribe to your blog, and spread the word about your blog in any online forums that you might participate in.
6. Keep your blog updated consistently. Make extra money by joining affiliate programs and adding links to cookbooks or kitchen utencils. Keep material and articles updated so that your subscribers come back to read your blog on a regular basis.
Tags: your blog, blog great, free blog, people that, would like
Biscuits aren't just for breakfast anymore! Cheese biscuits are a delicious dinner alternative to regular bread and butter. Tailor them to your main course: cheddar with hearty soups and stews, Swiss with ham or Parmesan with Italian style dishes. They're quick and easy to put together, and your family and guests will be impressed with the result.
Instructions
1. Preheat oven to 450 degrees.
2. Use a whisk to combine flour, baking powder, baking soda, mustard powder and herbs.
3. Cut in 6 tbsp. butter with pastry blender or your hands until mixture resembles coarse meal with pea-sized pieces of butter. Gently stir in 1 cup shredded cheese.
4. Mix together sour cream and milk. Add sour cream mixture to the flour mixture. Stir until just combined.
5. Turn dough out onto a well-floured counter and knead a few times with floured hands. Pat dough out with your hands to about one-inch thickness. Cut biscuits using a biscuit cutter or cut into desired shapes with a knife. See the Tips section for making these into drop biscuits.
6. Place biscuits on a buttered baking sheet. Brush tops with melted butter and sprinkle with a bit of cheese. Bake at 450 degrees for 12 to 15 minutes, or until golden brown.
Smoothies can get a nutritional boost from the addition of wheat germ--the natural part of the wheat seed that nourishes the new wheat sprout. The germ of the wheat seed is like an embryo, containing highly concentrated essential vitamins. When added to your favorite smoothie, you will have a delicious drink that's good for you.
Significance
Adding wheat germ to a smoothie adds vital nutrients to your diet. High in folic acid, Vitamin E, magnesium, phosphorus and zinc, wheat germ aids the development of muscle strength. In addition, wheat germ is a complex carbohydrate that provides a good source of protein. Bodybuilders and professional athletes regularly supplement their diets with wheat germ.
Types
Wheat germ, a by-product of the wheat milling process, is available in its natural dry state or as wheat germ oil, pressed from the kernel to provide an excellent source of highly digestible Vitamin E, Linoleic acid and oleic acid, all beneficial in reducing serum cholesterol. Additionally, wheat germ oil provides octacosanol--a beneficial fatty acid used to improve physical endurance.
Features
Add 1 tbsp. of wheat germ to a fruit smoothie that includes a banana and your favorite yogurt. If the smoothie is too thick, thin it down with unsweetened fruit juice. Blend your smoothie on high and drink promptly. For alternate flavors, substitute a different fruit for the banana, such as a handful of blueberries, raspberries or sliced peaches. When fresh fruit is not in season, use frozen fruit instead of canned, which may contain additional sugar and preservatives.
Considerations
To increase the protein level of your wheat germ smoothie, substitute soft tofu for the yogurt. Avocados add essential fatty acids that compliment the ones already present in wheat germ. Honey makes a natural sweetener for your smoothies. Increase the amount of wheat germ to 2 tbsp. for a more nutritious drink, but make sure you enjoy the additional graininess.
Prevention/Solution
Avoid the grainy feel of drinking wheat germ smoothies by adding wheat germ oil instead. Wheat germ oil is more expensive but provides a highly concentrated nutritional boost. Keep both wheat germ and wheat germ oil refrigerated to prolong freshness. Wheat germ at room temperature may become rancid in a couple of weeks. Use 1 tbsp. in a typical smoothie. For the best quality wheat germ, purchase the grain in a vacuum-sealed package, and refrigerate immediately (see Resources below).
If you have Swedish relatives, especially Swedish in-laws, coming over for dinner, impress them by making Swedish Bruna Bonor. Swedish Bruna Bonor, or Swedish Brown Beans, is a traditional and delicious addition to any meal and one your guests will talk about for years to come.
Instructions
1. Place the beans in a strainer. Wash them thoroughly and drain the water.
2. Put the beans in a large pot and add 7 cups of water.
3. Let the beans stand covered overnight.
4. Bring the beans to a simmer the next day.
5. Make sure the cover is on the pot very tightly and let the beans simmer until they're tender. This should take about 3 to 3 1/2 hours.
6. Mix in the sugar, vinegar, syrup, salt and nutmeg. Then mix together your cornstarch with 1 tbsp. of cold water. Mix this in with the beans.
7. Simmer the beans for another 15 minutes uncovered. The beans are done once they have thickened. You may need to add a bit more cornstarch if the beans aren't thick enough.
8. Serve the Swedish Bruna Bonor hot. This should make about 8 to 12 servings.
Tags: Bruna Bonor, Swedish Bruna, Swedish Bruna Bonor, beans simmer, Bonor Swedish, Bruna Bonor Swedish, This should
Strawberry margaritas are a flavored spinoff of the most popular cocktail in the United States, the traditional lime margarita. Margaritas have been around for decades, with new fruit flavor combinations constantly being developed, but strawberry margaritas are considered the most popular of the flavored margaritas. The blend of strawberries and lime makes for a refreshing, delicious cocktail that is a favorite among many margarita aficionados across the country.
History
Margaritas, with their tequila base, were first created in Mexico, though there are various stories surrounding the drink's exact origin. According to one legend, a woman named Margarita Sames concocted the margarita in 1948 by mixing Cointreau and tequila, her two favorite spirits, with lime juice. Another story holds that Danny Herrera, a bartender near Tijuana, came up with the margarita for the American actress Marjorie King because she could not drink other cocktails.
Geography
Regardless of their origin, margaritas--and all of their flavored varieties, including strawberry margaritas--are now hugely popular across the United States, Mexico and the rest of the world. While many amateur bartenders make their own strawberry margaritas at home, they are most frequently served at Tex-Mex and Mexican restaurants across the American southwest.
Types
Just like the traditional margarita, strawberry margaritas can be made in a variety of different ways. The two most common include either using fresh strawberries or frozen strawberries to give the drink its signature flavor.
Features
While traditional lime margaritas can be ordered on the rocks or frozen, most strawberry margaritas are made frozen, to crush the strawberries and ice together for optimal flavoring.
Strawberry margaritas are made from strawberries, tequila, triple sec or Cointreau, lime juice and (occasionally) strawberry liqueur. Six large strawberries (fresh or frozen), ½ shot of triple sec or Cointreau, 1-½ shots of tequila, ½ to 1 shot of lime juice and 2 cups of crushed ice are typically needed to make two strawberry margaritas. All ingredients can be added to a blender and blended until pureed. Strawberry margaritas are usually served in glasses rimmed with salt or sugar. Strawberry liqueur is not considered a necessary ingredient of strawberry ingredients, and is usually only added for extra flavoring.
Benefits
Margaritas are considered to be very versatile because the lime flavoring and tequila and Cointreau or triple sec can go well with a variety of other fruit flavorings, allowing for the creation of dozens of other margarita cocktails. Strawberry margaritas are just one of these many versions of the traditional drink, and are sometimes preferred over traditional margaritas because of the less acidic, sweeter strawberry flavoring. Lime and strawberry create a delicious flavor combination, helping strawberry margaritas stand second only to the traditional as the most popular margarita.
Celery is a versatile vegetable and makes for a delicious cream soup.
Celery is a vegetable related to the carrot family, is high in vitamin C and has been shown in some medical studies to have the ability to lower both cholesterol and high blood pressure. It has many uses in the kitchen, sometimes serving as the basis for appetizers (filled with peanut butter or spreadable cheese) or as an accompaniment to a plate of spicy chicken wings. It also works great in soups, especially cream of celery soup, which can be made in just a few simple steps.
Instructions
1. In a large skillet, melt 2 tbsp. of butter. Add celery and onion and saut until onions are translucent, about 5 to 10 minutes. Set aside.
2. In a large saucepan, melt remaining butter. Whisk in flour until smooth roux forms.
3. Add thyme, salt, black pepper, and heavy cream to the celery/onion mixture. Using either a food processor or a stick blender, puree the celery/onion mixture until smooth. Return to saucepan.
4. Add vegetable stock to saucepan and simmer over medium heat until soup thickens -- approximately 30 minutes. If desired, add sherry and simmer another 10 minutes. Serve warm.
Tandoori chicken is a dish made with roasted chicken, various spices and yogurt. The dish is popular in Indian and Southern Asian cultures. The chicken is seasoned and marinated in the yogurt for several hours before cooking. Traditionally, kashmiri red chili powder and paprika is used to color the tandoori red, and turmeric is added to give it an orange hue. If the color isn't strong enough, use red and yellow food coloring to tint the tandoori chicken. The chicken is normally cooked in a clay oven, called a tandoor, or on a hot grill.
Instructions
1. Remove the skin from the chicken. Cut the chicken into pieces slightly larger than bite-size. Cut a slit down the length of each piece.
2. Put the chicken in a non-reactive shallow dish. Season with lemon juice and salt.
3. Mix the yogurt, garlic, ginger, onions, garam masala and cayenne pepper in a bowl. Stir until smooth.
4. Add the turmeric, paprika and chili powder. Mix until the mixture is an even, dark reddish-orange color.
5. Use a brush to spread the yogurt mixture over the chicken. Cover with foil and chill for 12 to 24 hours
6. Remove the chicken from the refrigerator and bake for 30 minutes at 450 degrees.
Create your own trail mix by combing all of your favorite snacks together. A variety of trail mixes exist on supermarket shelves to fit everyone's unique taste buds. Trail mix is a snack that does not have to cost a lot of money to make. Nuts, chocolate, seeds and dried fruits are available in bulk, which means that you can make trail mix inexpensively and quickly. Give trail mix to your neighbors, friends and family as a nice gesture.
Instructions
1. Analyze your favorite trail mix. Trail mix consists of little bite size pieces of food. Decide what favorite snacks you are going to include in the trail mix.
2. Form a base food for your trail mix. Choose to incorporate nuts, seeds or fruit in your trail mix. Add four cups of this ingredient to a large mixing bowl. Normally nuts are the foundation for a trail mix.
3. Add a variety of textures to the trail mix. Incorporate snacks that are different shapes and sizes. Combine crackers or pretzels into the base mixture to create a dry, crunchy texture to the trail mix.
4. Incorporate healthy elements. Trail mix tends to consist of healthier elements when compared to other snacks. Add dried fruits such as apricots, bananas, apples and raisins. Mix in granola based cereals to incorporate a breakfast element into the trail mix.
5. Combine a candy to the trail mix to give it color. Candy coated chocolate pieces are a favorite addition to a trail mix. Mix in chocolate or peanut butter chips to make a sweeter trail mix.
6. Stir the trail mix in a large bowl. Once you add all the ingredients to the trail mix, you need to mix the contents until well blended.
7. Package the trail mix. Place it in airtight containers or plastic bags. Keep the trail mix covered to prevent anything from going stale.
Tags: your trail, dried fruits, favorite snacks, trail Incorporate, your favorite
Andouille and rice stuffed bell peppers are a Louisiana favorite.
Stuffed bell peppers are great fare as either an appetizer or a main course. This Louisiana-based recipe uses andouille sausage, as opposed to ground meat used in traditional rice-stuffed bell peppers. Andouille, which is French in origin, is a coarse-grained, smoked sausage favored in Cajun cuisine. It is slightly fattier and more spiced than other forms of sausage, like kielbasa. Andouille is used in sausage blends well with the sweetness of the bell pepper itself, making it a favorite among many households and restaurants.
Instructions
1. Melt butter in skillet on high heat and mix in chopped vegetables. Stir in until they are sauteed.
2. Add andouille sausage to the mix and reduce heat to medium-high. Cook until sausage is browned.
3. Stir in the two cups of rice.
4. Add water and raise heat to high. Bring mixture to a rolling boil for approximately 20 minutes and reduce heat to low. Cover and let simmer on low for another 20 minutes. Remove from heat and allow to cool.
5. Spoon out rice stuffing and place into hollowed-out bell peppers. Place bell peppers on baking dish and bake in oven for approximately 30 minutes.
Tags: bell peppers, andouille sausage, approximately minutes, reduce heat
When it comes to parties and entertaining---drinks are an important element in the event planning. Party punch is a versatile drink for any age group and accompanies any meal nicely. Party punch typically includes juice and carbonated soda in the recipe. You can have multiple punch bowls in a variety of flavors for guests to choose from, or stick to one recipe. Party punch can be served before, during or after a meal.
Punch Bowl and Cups
The bowl that holds the party punch is all about presentation. Punch bowls usually are clear so guests can easily recognize the punch. Bowls are made of glass or crystal, and the design may consist of inlaid flowers or designs with a frosted or etched effect. Most punch bowls hold around two gallons of liquid. The edges of the punch bowl often are scalloped to allow for added design and as well as a place to rest the ladle. Some ornate punch bowls have small glass knobs or hooks around the edging to hold cups for guests. Punch bowl cups or mugs are usually fancy and generally made from glass or crystal. Cheaper bowl and cup sets made from plastic are a great alternative for children's parties to prevent breakage.
Cold Party Punch
Cold party punch is the most popular for entertaining. Ingredients such as carbonated soda like ginger ale, Sprite or 7-UP serve as base ingredients for many punch recipes. The carbonated sodas add a fizz to the punch that gives it a distinct flavor and tingle on the tongue. Citrus juices such as lemonade, orange and lime concentrates add a tangy flavor to punch. Sorbet, whipping cream, milk and ice cream can be added to give the punch a creamy after taste. Alcohol can be added, too, for adult-only parties. Rum, vodka and flavored puckers are mixed with soda to make the punch sweeter and provide an alcoholic beverage.
Hot Party Punch
There are recipes in which the punch is meant to be served warm or hot. Some examples oare hot spiced-cider punch, hot cinnamon punch, red raspberry chocolate punch, hot spiced-cranberry punch and hot tea punch. While these recipes are different from most cold punch recipes, many contain either fruit juice, cream or soda. Alcohol also can be added to hot punch recipes as well. Coffee liqueurs are a great way to add flavor and texture to a hot party punch recipe. Punch that is served hot is great for late afternoon get-togethers or parties held in colder months. Punch may accompany a dessert tray or cheese platter as well.
Tips
The punch bowl should be surrounded by cups, a ladle and napkins. Having the punch bowl situated at the head of the food table will provide easy access for guests. Parties can be held just about anywhere, but there are a few precautions that need to be taken once the punch is sitting out. Bugs---especially fruit flies---are attracted to the sweet nectar found in many punch recipes. Keeping the punch bowl covered when not in use will promote a sanitary presentation.
Embellishments
One of the intriguing facts about party punch is that it can hold embellishments that are attractive to the eye. A dazzling ice display will attract a lot of attention. Ice can be created in rectangle milk cartons, circle containers or odd shapes to provide decorative ice blocks for punch. Pineapple rings, oranges with clove heads, frozen fruit, cherries and cranberries also make nice embellishments that provide good visuals and wonderful taste.
Tags: punch recipes, punch bowls, carbonated soda, embellishments that, glass crystal, made from
Cheesy potato casserole is a classic comfort food that works well as a side dish or even a whole meal. This dish is always a hit, whether served at parties, potluck events or just at the family dinner table. What's even better is that this hearty casserole dish is not only simple to make, but the preparation time is under an hour.
Instructions
1. Wash, peel and cut six medium-sized potatoes into small chunks. Place these potato chunks into a large stainless steel pot and cover with water.
2. Place the pot over high heat and bring water to a boil. Once it's at a boil, reduce the heat to medium and cover the pot. Allow the potatoes to cook for 20 minutes.
3. Drain potatoes in a colander and then return them to the pot.
4. Mash the potatoes with a potato masher, making sure not to leave any lumps in the potatoes. The mashed potatoes should be fluffy and smooth.
5. Add 8 oz. of French onion dip, 8 oz. of 4 percent cottage cheese, 3 cups of cheddar cheese and 1/2 cup of chopped onion to the mashed potatoes. Stir everything together with a wood spoon. Add salt and pepper to taste to the potatoes.
6. Grease a 1 1/2 quart baking dish with shortening. Use a pastry brush to apply an even layer of shortening.
7. Pour the mashed potatoes into the greased baking dish.
8. Mix 2 cups of corn flake crumbs with 1/4 cup of melted butter in a small bowl. Spread this mixture over the top of the potatoes.
9. Sprinkle 1 cup of shredded cheddar cheese on top of the casserole.
10. Preheat the oven to 250 F. Bake the casserole, uncovered, for 40 minutes. The casserole should be heated through and the cheese on top should be completely melted into the corn flakes, which should be browned and crispy.
Hummus is made from chickpeas, one of the oldest cultivated legumes.
A signature dish of the Middle East, hummus has gained widespread popularity in America. A flavorful dip for vegetables and flatbreads, hummus is a lightly spiced puree of chickpeas with olive oil and a few other simple ingredients. It is easily made at home in a blender or food processor, and none of the ingredients are difficult to find.
Spices and Seasonings
Spices do not provide the primary flavors in hummus. Cumin is the only spice integral to the dish, providing an earthy and fragrant note to complement the chickpeas and other flavorings. It is best to start with whole seeds. Toast them lightly in a dry skillet, then grind them fresh in a spice grinder or a mortar and pestle. A pinch of cayenne may be added if desired, and cayenne or paprika is often used as a garnish on top of the finished dish. Salt is added to the finished puree to balance and enhance the other flavors.
Olive Oil and Lemon Juice
Although olive oil and lemon juice are not spices or seasonings as such, they provide distinct notes in the finished dish. The olive oil is used, in part, to give the dish a smooth and creamy texture, but a light and fruity oil adds depth to the flavor. Lemon juice is one of the key flavorings in hummus and must be a dominant note in the finished puree for an authentic flavor.
Fresh Garlic
The sharpness and aroma of garlic provides a foil for the tang of the lemon juice. Fresh garlic should be minced and then mashed to a paste with the side of a knife blade or in a mortar and pestle. Use garlic lavishly when making hummus, then use lemon juice and salt to rein it in and bring balanced flavors to the finished puree.
Tahini
Tahini, the Middle Eastern equivalent of peanut butter, is a smooth paste made of sesame seeds. Hummus can be made with or without tahini, and in the Middle East the two versions are considered separate dishes. Tahini brings a distinctly nutty, sesame note to the puree, and an earthiness that complements the cumin. Hummus in American stores and restaurants is usually made with tahini, so consumers with sesame allergies must make theirs at home or purchase it from carefully selected vendors.
Like other regional foods, Southern favorites chitterlings, or pig intestines, are an acquired taste. Wilson Farms Meat Co. offers while chitterlings in 10-pound pails or pre-cleaned chitterlings in 5-pound packages. Because the intestines carry bacteria from the pig, chitterlings can carry bacteria to your table. They can cause the food-borne diseases, such as salmonella or yersinia. Regardless of the packaging, chitterlings must be thoroughly cleaned before they're cooked.
Instructions
1. Place the chitterlings in the pot and cover with water. Bring the water to a boil and boil for five minutes.
2. Dispose of the packaging. Wash anything the package has touched with the bleach cleanser. Wash the kitchen sink with the cleaner and rinse thoroughly.
3. Remove the chitterlings from the stove and pour off the hot water. Fill the pot with cool water. Cool the chitterlings until you can handle them comfortably.
4. Inspect each chitterling. Remove any fat or debris. Scrub both sides of the chitterlings and rinse under water. Place the clean chitterlings in the cleaned sink. Repeat until all the chitterlings are cleaned.
5. Fill the sink with water and agitate the cleaned chitterlings. Drain the water. Repeat until the water remains clear, without any greasy film.
Tags: carry bacteria, chitterlings cleaned, Repeat until, sink with, with water
Without mayonnaise our BLT's and macaroni salads would be dry. We would be missing an ingredient for thousand island and ranch dressing, and tuna sandwiches just wouldn't be the same. Mayonnaise is fairly easy to make at home, yet something people rarely do. Store bought mayonnaise is safer for consumers, and much more convenient.
Identification
Mayonnaise is a white, translucent condiment that is made from oil, such as vegetable or olive oil, egg or egg yolk, and vinegar or lemon juice. It is not cooked, but made by whipping the ingredients together at a high speed until the liquid consistency firms into a semi-solid soft spread. It is high in fat, and contains about 100 calories per teaspoon.
Function
Mayonnaise can be used as a base for sauces, salad dressings, as well as dressings for macaroni and potato salads. It is a popular sandwich spread, and can be used as an ingredient in recipes. Mayonnaise has also been used as a hair conditioner, to combat head lice infections, as a facial cleanser, to ease sunburns and as a lubricant to loosen rings.
Warning
Although mayonnaise is fairly easy to make, it requires raw eggs which can be a source for salmonella poisoning. Commercial manufacturers of mayonnaise use pasteurized raw eggs when making mayonnaise. Mayonnaise is high in fat and calories, and those on a limited calorie diet should consider limiting their mayonnaise intake. Low fat mayonnaise spreads are available.
Features
If you decide to try making homemade mayonnaise, purchase raw pasteurized eggs to use in the recipe. Basic mayonnaise can be made by putting a room temperature pasteurized raw egg yolk in a blender with ½ tsp dry mustard, ½ tsp salt, a pinch of cayenne pepper and 1 tbsp of vinegar. Blend, and then very slowly add ¾ cup of oil or vegetable oil. Oil should be added drop by drop and after emulsion it can be added by pouring in a slow stream of the remaining oil.
History
One popular mayonnaise legend claims the sauce was invented in 1756 to celebrate a victory during the beginning of the Seven Year War. The first pre-made mayonnaise was sold at a delicatessen owned by Richard Hellmann in New York in 1905. Mrs. Hellmann's mayonnaise was marketed seven years later, under the label "Hellmann's Blue Ribbon Mayonnaise".
Marinades have two purposes: to act as a flavor enhancer and to tenderize. A marinade is usually a liquid used for soaking meat for a duration of time to create a more tender and flavorful product. By breaking down the connective tissues in meat, marinade allows more moisture in. A good marinade is a mixture of acids, spices and oil. Too much acid can cause undesirable effects, so it is important that there is a balanced mixture.
Time Frame
Although there is much disagreement about how long an item should be marinated, it is a good idea to let the marinade soak into the food as much as possible. Some foods, such as chicken and fish, will take less time and may only require 30 minutes to an hour. Other foods may take longer, and it is advised to cut some meat into strips or puncture it with a fork to marinate more effectively.
Types
There are two types of marinades: wet and dry. A dry marinade uses salt to break down the proteins and infuse the other flavors. Strong flavors such as garlic are usually preferred in a dry marinade. Wet marinades use acids, such as lemon juice and vinegar, to break down proteins. Dairy products such as yogurt and buttermilk have also proven to be highly effective.
History
Although there is no exact date and location that marinades can be traced back to, there is evidence that it was being used as far back as the 14th century in Japan and France. The word "marinade" is derived from the Italian word "marinare," which means to pickle fish. Bottled marinades first appeared in the US in the early 19th century. Lea & Perrins Worcestershire sauce came to America in 1850 and is still around to this day.
Benefits
Some studies show that by using an acid-based marinade for about 40 minutes, the amount of heterocyclic amines, or HCAs, can be drastically reduced in meats. HCAs are formed when meat is cooked at a high temperature. Marinating is the best known method for irradiating HCAs, which can be cancer causing. Even if the meat is only marinated briefly it can still be highly beneficial. While no particular ingredient in a marinade has been proven to be more significant than others, the difference between marinated and unmarinated food is about 92 to 99 percent in HCA reduction.
Warning
Marinade that has been used on raw meats should be discarded after one use. If it is necessary to reuse a marinade, boil it for 5 minutes first. Marinade is traditionally not reusable. Food should also be refrigerated during marination. The acid in most marinades is only effective as a tenderizer and does not prevent bacteria. Also, if meat is not pierced during marination, it should be cooked to the well-done stage to make sure that all bacteria are destroyed.
Tags: Although there, break down, break down proteins, down proteins, during marination
Strips of bacon add flavor and zest to plain chicken breasts.
Bacon-wrapped chicken breasts are a simple and tasty main dish, easy to bake up and elegant enough to serve for a dinner party. With a dash of hot mustard, the chicken is surprisingly flavorful, even with just three ingredients.
Instructions
1. Preheat the oven to 350 degrees.
2. Wrap one slice of bacon around the boneless chicken breast. Use wooden tooth picks to hold the bacon slice on. The bacon may overlap. Repeat with the other breast.
3. Put the two wrapped chicken breasts in a small baking dish. Cover with aluminum foil.
4. Bake the chicken breasts for 25 minutes and remove the foil.
5. In a small bowl, mix the hot mustard with the water using a spoon.
6. Brush the hot mustard mixture using a pastry brush over the chicken breasts. Bake, uncovered, for another 20 to 25 minutes or until the juices run clear from the chicken breasts.
7. Take the chicken breasts out of the oven and let them sit for 5 to 10 minutes. Remove the tooth picks before serving the chicken breasts.
Lagavulin scotch is not just a top-shelf liquor, but the singular top-shelf example of the whiskies of the Islay Islands of Scotland. As the interest in premium whiskey began principally with the aged examples of single malt scotch, the Lagavulin label has attracted a great deal of attention, and even expanded its varieties to meet the increased interest and demand.
Identification
Scotch is a kind of whiskey that made solely in Scotland. It is distinguished by being made primarily or solely from malted barley. By law, scotch must be aged in an oak barrel for at least 3 years, but in actual practice scotch whiskey is often aged in barrels that have been previously used to age other forms of liquor (thereby creating a unique flavor) and for far more than a mere 3 years. Scotch in general is noted for its powerful peat aroma and warmth.
Significance
Lagavulin scotch whiskey is a label made on the Scottish island of Islay (pronounced "eye-la"). The name is derived from the Gaelic word "lag a'mhuilin," or "hollow by the mill." The label is known for its full-bodied and balanced scotch with a strong peat-smoke nose.
History
Lagavulin began in 1816 with the foundation of two separate distilleries, one right next to the other. Eventually, one bought out the other, although knowledge of which one did the buying has been lost to history. Whiskey-making on the site dates back to the middle eighteenth century, and perhaps even further back. It is among the oldest still-standing distilleries in Scotland.
Types
The standard Lagavulin label is the 16-year-old single malt scotch, which tends to run for $65 a bottle. There is also a Distiller's Edition, aged in Spanish white wine casks, and 25- and 30-year-old labels. Lagavulin also recently released a 21-year-old scotch aged in sherry casks.
Considerations
Lagavulin is often called the Lord of Islay Scotch, and rightly so. It is easily the most complex, yet at the same time most exemplary label of the Islay scotches.
Expert Insight
Scotch is typically aged for much longer than whiskey in the United States. The main reason for this is that American whiskey (such as Kentucky bourbon) is made and aged in places that have a much warmer, more humid summer than is the case anywhere in Scotland. This means these whiskies mature more quickly in the barrel than is the case in the cooler climate of Scotland.
Tags: Lagavulin label, Lagavulin scotch, malt scotch, scotch whiskey, single malt, single malt scotch, than case
Coriander has been used to promote health and wellness through the ages. Coriander is rich in nutrients, making it a valuable herb for medicinal and cooking purposes. Grow cilantro and extract the coriander seeds yourself, or purchase them from a grocer or specialty store. Learn process and store coriander for later use as a cooking spice or herbal medicine.
Instructions
1. Put coriander seeds in a small pan. Do not add anything to the pan. Place the pan on the stove, and turn the burner to medium heat.
2. Cook the coriander until it has turned golden. Use a bamboo spoon to stir the seed constantly while it is cooking. Watch the seeds closely, and do not leave them unattended.
3. Slide the coriander seeds into a mortar for grinding. Use the pestle to crush the seeds. Grind them into a fine powder.
4. Position a fine mesh sieve over a bowl. Dump the coriander powder into the sieve. Separate any large pieces of husk by gently shaking the sieve back and forth.
5. Place ground coriander into a small, opaque container. Seal the container tightly. Store coriander in a cool dark place for three to six months.
6. Use ground coriander seeds in meat and poultry recipes and as a seasoning in any of your favorite foods.
Horseradish cheese can be made from many different types of cheeses, but the most common are American, cheddar and processed cheese (such as Velveeta). Horseradish cheese gives snacks and hors d'oeuvres a pungent, spicy bite, tempting the palate.
History
Horseradish cheese uses horseradish as its main ingredient. Horseradish is a perennial plant classified with mustard, cabbages and wasabi. It is of the Brassicaceae family. The plant is native to western Asia and southeastern Europe. The root is used in food applications. The root itself is not that spicy, but grating the root damages cells, which then release a mustard oil. It is the mustard oil that gives grated horseradish its pungent taste. Mustard oil will also make your eyes water.
Function
Horseradish cheese can be formed, as in a block of cheese or a softer log used for hors d'oeuvres. It can also be used as a dip or spread if made with a soft cheese or processed cheese. Its most popular use is in hors d'oeuvre recipes, spread or sliced and placed on crackers.
Geography
Horseradish cheese is not specific to any one area, and can be found throughout the United States. The horseradish plant, while originating in western Asia and southeastern Europe, is now grown all over the world.
Identification
Horseradish cheese comes in blocks or as dips and spreads. You may even see it as a log, particularly in cheese and sausage gift baskets. It may come in anything up to a 10-pound block of cheese, if made from a harder cheese, such as cheddar, to an 8-ounce container of spread. A simple horseradish cheese spread is made from melting one pound of Velveeta, then stirring in one cup of mayonnaise and one-half cup of grated horseradish and allowed to cool.
Benefits
Horseradish is known to have some health benefits. It has been used to treat bronchitis, sinus problems and urinary tract infections. It is said that the compounds found in horseradish kill certain bacterial strains. It is higher in vitamin C than oranges or lemons. It stimulates the gastric system and, when infused with wine and because of its diuretic properties, causes you to sweat, sweating out any impurities.
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