When the hot peppers begin to ripen in the garden, you have to work fast to use them. One way to preserve them so that you can benefit from the produce all year long is to pack them in olive oil. Be sure to set aside an afternoon for the task and wear rubber gloves so that you won't get the hot pepper juice in your eyes.
Instructions
1. Place the jars, rings and lids into a large soup pot filled with water. Bring the water to a boil and allow the water to continue to boil for at least ten minutes to sterilize the pieces.
2. Use tongs to take the jars and lids out of the water. Drain them on a clean rack until you are ready to pack the peppers into them.
3. Put on gloves so you don't get the hot pepper juice in your eyes later if you rub your eyes with your fingers.
4. Slice each pepper in half. Carve out the white tissue that holds the seeds. Discard the seeds, stems and the white tissue from inside the peppers.
5. Heat 2 tbsp. of extra virgin olive oil in a frying pan. Pan fry the prepared hot peppers until they get limp and cooked through. Do not allow them to brown or burn.
6. Densely pack the hot peppers into the sterilized jars.
7. Heat 1 cup of extra virgin olive oil for each jar that you have filled with peppers. Use a candy thermometer to determine when the oil reaches 300 degrees F.
8. Pierce through the middle of the peppers in each jar with a sharp knife. Pour the oil into this hole. It will fill the jar nicely traveling through the hole to the bottom of the jar and then up the sides. When a jar is filled to within 1/4-inch of the top, stop pouring the oil.
9. Wipe the top of each jar with a clean paper towel before placing the lid on top. Screw on the ring. Label the jar with the type of pepper inside and the date that you packed the jar. Store it on a shelf in a dark pantry cabinet.
Tags: your eyes, each with, extra virgin, extra virgin olive, filled with
Paprika and red pepper provide a spicy kick to homemade trail mix.
Trail mix is a party food staple, and while it can be bought pre-made, it is easy to make at home. Not only is it simple to make your own trail mix, you can also customize it to your tastes. Serve trail mix in a big bowl with small cups guests can dip into for single servings, or prepare individual-sized portions in small parchment paper cones. Have napkins on hand and plenty of beverages to accompany this spicy treat.
Instructions
1. Preheat the oven to 300 degrees. Spray the inside of the roasting pan with cooking spray.
2. Mix the cereal, pretzels and nuts in the roasting pan.
3. Place the butter in a small, microwave-safe dish. Microwave the butter for 30 seconds, adding 10 seconds at a time until the butter melts.
4. Mix the paprika, red pepper and Worcestershire sauce into the butter. Drizzle the mixture over the cereal mixture, and stir it until it is well coated.
5. Bake the mixture in the oven for 20 minutes, stirring once during that time. The trail mix should be lightly toasted.
What happens when you combine Champagne and fine chocolate? You get rich and creamy Champagne cocoa truffles. Champagne cocoa truffles make an unforgettable dessert for any special occasion but are especially perfect for a wedding shower or to finish off an afternoon luncheon.
Instructions
1. Melt the butter in a heavy, medium-sized saucepan over low heat. Blend in the powdered cocoa and mix well. Add the sweetened condensed milk and continue stirring until the mixture is smooth, thick and shiny.
2. Remove the saucepan from the burner and stir in the vanilla extract.
3. Pour the mixture into a mixing bowl and allow it to cool to room temperature.
4. Add the champagne and stir it until it's mixed in. Cover the bowl and refrigerate the mixture until it's firm, about 4 to 5 hours.
5. Place a small amount of powdered sugar or cocoa into a pie pan.
6. Remove the Champagne truffle mixture from the refrigerator and roll it into truffles about the size of walnuts/ Roll the truffles in the cocoa mixture and place them on a cookie sheet lined with waxed paper.
7. Refrigerate the truffles until firm, about 1 to 2 hours. Place them in a covered container and return them to the refrigerator until you're ready to serve them. Remove them at least at hour ahead of time and serve them at room temperature. Makes about 2 ? dozen Champagne cocoa truffles.
Tags: Champagne cocoa, cocoa truffles, about hours, about hours Place, Champagne cocoa truffles
Your friends will start to salivate when you present them with these festive cookie baskets.
Instructions
1. Buy several pastel-colored woven baskets and decorate them with ribbon.
2. Fill the bottoms with brightly colored paper Easter grass and foil-wrapped chocolate eggs.
3. Whip up sugar cookie Easter eggs. Use an egg-shaped cookie cutter and then decorate the cookies with icing and sprinkles. If you can find a carrot-shaped cookie cutter, make carrot-shaped cookies and decorate them with orange and green frosting.
4. Make chocolate chip cookie dough, but instead of adding chocolate chips, mix in a bag of pastel M&Ms.
5. Mix up Rice Krispies treats, cut them into egg shapes and then wrap them in colored plastic wrap. Hold the plastic wrap in place with Easter stickers.
6. Fill a few plastic eggs with candy or other small treats such as tea bags, nuts and mints.
7. Arrange the cookies and candy in the basket.
8. Write out your cookie recipes on a card and decorate it with stickers or stamps. Punch a hole in one corner and use ribbon to attach it to an Easter cookie cutter. Include this treat inside the basket or tie it to the handle.
9. Wrap the entire basket in colored cellophane (to keep the cookies fresh) and tie it at the top with a big bow.
Tags: cookie cutter, them with, decorate them, decorate them with, plastic wrap
Japanese rice crackers are easier to make than you might think. The simple ingredients and cooking process make for a surprisingly straightforward recipe. You'll start with rice flour and water--the blank canvas on which to test a myriad of seasonings.
The Rice Flour Mixture and Flavorings
The basic ingredients of the traditional Japanese rice cracker consist of rice flour and water. It is best to get Japanese rice flour (mochiko) for making the traditional flat and round Japanese senbei instead of buying prepared square rice cakes or blocks (mochi). The prepared mochi blocks are better for making the Japanese rice snacks arare and okaki, which are bite-sized circular morsels and often wrapped with small pieces of seaweed.
Traditionally, seasonings are added after the cracker is baked or grilled, and sugar can be mixed into the rice flour for a sweeter taste. For a more traditional flavor, a basic mix of soy sauce and mirin (sweet cooking wine) is used to coat the cracker after it is baked. Black sesame seeds or ginger can be mixed in after the dough has been kneaded. Feel free to experiment: Add whatever spices you like to the kneaded dough.
The Dough
The dry ingredients should be mixed together as if you were making pasta. They are then gently kneaded with hot water added to the dough. The dough is then separated into individual balls before it is steamed briefly to give it extra volume. After you've steamed the dough, you must roll it into individual circular pieces, giving the senbei its traditional shape.
Shaping the Crackers
At this point you can also experiment with different sizes and shapes before baking. For a simple and traditional Japanese senbei, you can bake the dough in an oven. The longer you bake the dough, the crunchier and darker the crackers will become, so feel free to experiment to get the crunch you prefer. After baking, coat crackers with the mixture of mirin and soy sauce and seaweed. It is also possible to sprinkle rock sugar, sea salt and pepper in lieu of the traditional coating.
Tags: rice flour, bake dough, free experiment, into individual, Japanese rice, Japanese senbei
Goat milk is an alternative to traditional cow's milk. Raw goat milk is unprocessed and fresh. It can replace regular milk in most recipes which call for milk, though it might require cooking beforehand, depending on the recipe.
Instructions
1. Pour the milk through a milk filter. Since raw goat milk comes straight from the goat and is not pasteurized it requires filtering to remove any hair from the goat or similar unappetizing aspects. Allow the milk to drip through the milk filter until it has all passed through the filter.
2. Put the kettle or pan on the stove. Turn the heat to medium and allow the milk to simmer. It should take only a few minutes until the milk starts simmering. This effectively cooks the raw goat milk, removing any potential bacteria from the milk.
3. Remove the pan or kettle from the heat. Allow the milk to cool and then use it in recipes as a substitution for cow milk. Goat milk can be chilled and drunk like regular milk.
1. Fill a large Dutch oven about halfway full of water, roughly 6 cups. Add 1 tsp. of salt and bring to a boil. Clean four red potatoes and remove any blemishes with a paring knife. Place in boiling water.
2. Cook the potatoes for about 15 minutes or until the potatoes show signs of tenderness. Drain the hot water in a colander and let cool before slicing the potatoes into 1/8-inch thick slices.
3. Turn a stove top burner to medium-high heat. Put your large skillet on the burner and add 1 tbsp. of olive oil into the pan. Place green pepper and onion in the skillet and cook for about five minutes until they're soft, stirring frequently. Remove the pepper-onion mixture and set aside for later use.
4. Put 2 tbsp. of oil into the frying pan, and turn the heat back to medium-high. Place the potato slices, paprika and black pepper into the skillet and cook for about 10 minutes until the slices brown. Add the onion and green pepper mixture, plus parsley, and brown for about a minute.
5. Remove the skillet from the burner. Transfer contents into a serving bowl or onto plates and serve piping hot.
Tags: minutes until, about minutes, about minutes until, cook about, green pepper, skillet cook
Nothing tastes like fresh bread or cookies. When the ginger loses its snap and the fresh bread's gone stale, they don't even seem edible. Here are lots of ways to keep your baked goods fresh longer.
Instructions
1. Use the oven to revive crackers and cereals gone soft. Put the contents of the boxes on a cookie sheet or large pan and place them in a 350 degree oven. In about 8 minutes, you'll be able to hear the crunch again.
2. Add an apple half to your containers of cookies or bread--and even cake--to keep it fresh. The moisture in the apple will add moisture to the baked goods, keeping them nice and soft much longer.
3. Freeze cakes and bread with a piece of towel, and that will draw the moisture away from your goodies. Don't use paper--only cloth will do. It doesn't have to be wrapped around the whole thing. Make it a big enough piece to cover half of the top of the item. Your baked treats will come out springy soft.
4. Save dry, hard bread. You can make bread crumbs or croutons, but that isn't your only choice. Here's a simple solution. Spray each roll lightly with water, and put in the oven for 10 minutes. Presto! You have soft and warm rolls that will taste fresh.
5. Put dry or crumbling cookies on a cookie sheet, and dampen a thin dish towel. Wring it out really well, and lay it over the cookies. Put them in a 350 degree oven for five minutes.
Tags: cookie sheet, degree oven, fresh bread, that will, them degree, them degree oven
As a product that can be used for sandwiches, produced cheaply and easily transported, the bagel is a staple in coffee shops and cafes that serve only limited food varieties. Bagels are a hardy food, but you have to know keep them fresh.
Instructions
1. Keep bagels in moisture-free containers. Bagels will mold if they have to endure moisture or dampness over a period. Make sure your bagels are in a cool, dry place.
2. Refrigerate. If you plan to eat your bagels over a few days, refrigerating them will keep them dry and fresh, and you don't have to worry about thawing them for use.
3. Slice right before you eat. Keeping bagels whole seals in moisture and protects them from going stale, especially for bagels that are made with a harder "shell."
4. Freeze sliced bagels. For long-term storage, freezing is the best option. But if you want to eat the bagels quickly after thawing, slicing them before freezing is a good option. It takes less time to thaw a frozen sliced bagel than a frozen whole bagel. The sliced bagel will heat up quicker in a toaster oven on low heat.
5. Freeze whole bagels. For maximum freshness over a long period of time, just freeze the whole bagels. When you thaw them, you'll have to wait longer before eating. Freezing whole bagels is a good option if you can plan when you will use the bagels later, and you have at least several hours to thaw them.
Tags: whole bagels, good option, keep them, keep them fresh, sliced bagel, thaw them, them fresh
Butternut squash is a vegetable that is yellow in color and belongs to the gourd family of plants. This vegetable is a healthy food choice, since it is rich in vitamins A and C. Butternut squash, which are harvested from late summer through the winter, are often used in comforting recipes such as soups, stews and casseroles. One soup recipe that you can easily prepare involves the combination of butternut squash and brandy. Add this to my Recipe Box.
Instructions
1. Peel one butternut squash. Cut it in half and remove the seeds. Cut the squash into chunks that are about 1 inch cubed. Set aside.
2. Peel and core one green apple. Cut it into 1-inch chunks and set it aside as well.
3. Melt the butter over medium heat in a large sauce pan.
4. Add the chopped onion and saute several minutes until it is golden.
5. Add the squash, apple and brandy to the pan and cook for one to two minutes, stirring periodically.
6. Add the orange juice, chicken stock, ginger and nutmeg to the pan, and increase the heat until you bring the contents to a boil. Reduce the heat to the lowest setting. Cover the sauce pan and allow the contents to simmer for approximately 25 minutes.
7. Pour soup mixture into a blender and puree it. Return the puree to the sauce pan.
8. Add the heavy cream to the soup. Stir well and leave the sauce pan on low heat until the soup is entirely heated all the way through the pan.
Add a cup of hot, homemade soup with your packed lunch by using a thermos.
To add a little variety to your packed lunches, you may opt to include leftover goodies like soup, chili or other hot foods. You have two choices when it comes to a hot lunch. You may decide to refrigerate your food and microwave it or reheat it at your destination like the workplace or school. But there might be times when you will be unable to reheat a cold meal. In these cases, you will need to pack a hot lunch in such a way that it will still be hot by the time you sit down to eat.
Instructions
1. Select an insulated container to use for your hot food products. This insulation will keep your hot foods hot until lunchtime. Hot/cold containers work for both food and beverages.
2. Prep your container by filling it with hot water. Allow it to sit for a few minutes to bring up the temperature. Once preheated, dump out the water and fill immediately with the food product.
3. Heat the food to steaming immediately prior to packaging it. Thermoses and insulated containers will lose heat over time, and if the temperature hits the danger zone between 40 to 140º Fahrenheit, bacteria will grow quickly.
4. Immediately secure the lid or top of the thermos to contain the heat. Use caution as the contents will be, or should be, boiling hot.
5. In between uses, rinse your containers with boiling water to keep them cleaned and sanitized for the next use.
If you have an upcoming occasion where you will need to write a message on a cake, then you need to be prepared. Whether it is "Happy Birthday" or something more elaborate, writing on a cake can be intimidating. With a few tips and some practice, you will soon be ready to begin writing your message.
Instructions
1. Refrigerate the cake for 10 minutes before beginning the writing. Remove the cake and place it on your workspace.
2. Decide what message you want on your cake and how you want it positioned. Count out the number of letters in each of your lines and find the middle letter.
3. Place the piping tip onto the pastry bag and fill with the icing. Hold the bag so your dominant hand will squeeze the icing and your other hand will guide the bag. You want your bag positioned at a 45-degree angle with the cake.
4. Start your message by squeezing the bag evenly and writing the middle letter in the center of the cake. Continue writing the letters to the right and left of it until your message is complete. This positioning will ensure that writing is positioned nicely on the cake.
5. Fix any flaws by squeezing extra icing into imperfect letters or add decorations to hide mistakes. Your cake is now complete with your message. Enjoy!
Tags: your message, hand will, middle letter, want your
White sausages are a traditional breakfast food in Munich. They are usually made with veal and pork and brought to the table in a soup tureen. Near-boiling water is added, warming these delicacies to perfection. There is no better way to start a day in Munich than in a beer garden with white sausages and beer. It is local comfort food.
Instructions
1. Find where white sausages are served. This should not be too hard in Munich, but if you have trouble, ask the locals for a place that serves great white sausages.
2. Order a beer to accompany the white sausages. A lighter in color beer pairs up well, such as Lagerbier Hell or a Pils.
3. Place the whole sausage on the plate.
4. Using a fork to hold the sausage, gently slice the casing lengthwise with your knife.
5. Peel the casing back with your fork and pull out the meat. It is delicate, so don't rush.
6. Savor the meal. This can be one of the most memorable and delicious breakfasts you will ever eat.
7. Try different mustards. These will give a slightly different taste to every bite.
For those who love to spice things up, cayenne pepper is a dream come true. This common kitchen spice not only adds heat to any dish, it stimulates the body's circulatory system and helps to deliver blood and nutrients to every organ of the body.
Instructions
1. Add a pinch of cayenne to salad dressings, soups or meats, as it is a fantastic counterbalance to sweet marinades. Traditionally, cayenne pepper is a common ingredient in curry and Creole dishes. You can slice, chop or fry the peppers whole, or dry and soak them in oil for a spicy infusion.
2. Read the label of powdered cayenne pepper spices to judge the heat. Most powders are made from the entire pepper pod; however, other less spicy varieties are available that only include the outer skin, discarding the seeds and inner membranes.
3. Purchase whole peppers for cooking, available in most areas year round. Cayenne peppers are green, and gradually turn to red as they ripen and mature. The redder the pepper, the hotter the flavor. Store your fresh cayenne peppers in a paper bag in the refrigerator.
4. Prepare whole, fresh cayenne peppers depending on how hot you would like the final dish. Use the entire pepper for the hottest possible flavor, or remove the seeds and/or veins from inside of the pepper to cool down the flavor.
5. Add cayenne to your recipes gradually when cooking to avoid painfully hot foods. Add a pinch, stir and cook for about 5 minutes and then taste. Repeat to taste.
6. Cool down a dish if you add too much cayenne pepper by adding noodles, potatoes or coconut milk, which absorbs and helps to neutralize the spice.
Clam cakes are a wonderful food that is indigenous to Rhode Island--more specifically Rocky Point, where for years families would come to the amusement park, ride the rides and dunk their hot clam cakes into clear Rhode Island chowder.
Instructions
1. Go to Rocky Point Chowder House in Warwick, Rhode Island. This was the spot for decades to buy your clam cakes. While the amusement park is now gone, the Chowder House is still making clam cakes as they did throughout the 20th century. Give them a call at (401) 739-4222; you won't be sorry you made the trip.
2. Check out Rhode Island summer festivals. Yearly festivals that sell clam cakes are the Warren Quahog Festival, the Charlestown Chamber Seafood Festival and the Taste of Rhode Island.
3. Buy the ingredients and make your own Rhode Island clam cakes. Because they are so scarce, it might be your best alternative outside of traveling to Rhode Island.
4. Purchase clam cakes online. You can buy a kit to make clam cakes as well as the ingredients for the batter (see Resources below).
Tags: Rhode Island, clam cakes, clam cakes, amusement park, Chowder House
Sloppy Joes are traditionally served on a white bun.
Sloppy joes are an American classic food that has come to be known as a quick meal from a can. The original, homemade sloppy joes are made from ketchup, chopped vegetables and spices. Some spices are less common in sloppy joes, depending on your preference, such as dry mustard, marjoram, oregano and paprika. Other ingredients such as sugar and vinegar are often added, and salt and pepper are usually added to taste.
Garlic
Use dried, minced garlic and garlic powder to get the best combination of flavor and texture. Minced garlic adds a little garlic flavor, but mostly texture and the visible presence of garlic in the sloppy joe sauce. Allow the dried minced garlic to cook in the ketchup sauce for at least 10 minutes to allow it to rehydrate and give off flavor before adding the garlic powder. The garlic powder adds intense garlic flavor, so add it a little at a time, tasting as you add it until you reach the desired garlic flavor for your sloppy joes.
Onions
Add dried minced onion, onion powder or fresh minced onion to the ketchup sauce with the garlic so that they can both cook with the sauce for the longest time. Similar to the garlic, add the minced onion first, allowing it to cook with the sauce and rehydrate before adding onion powder. Add onion powder to the sauce, tasting as you go. Sloppy joes should have a fairly strong onion flavor, but the best thing about making it yourself is that you can season it according to your preference. Fresh onion can replace both minced and powder onion, but may need to simmer with the sauce for longer to develop the desired flavor.
Celery Seed
Celery seed is a strong tasting celery spice that should be used in moderation. Celery seed will give the sloppy joes a fresh flavor. Add a small pinch of celery seed to the sloppy Joe sauce and allow it to cook for about five minutes before adding more. The flavors of the dried spice will develop slowly as it cooks, and because celery seed is such a strong flavor, it is hard to cover up. It is therefore important to add a small amount at a time to result in the best tasting sloppy joes.
Chili Powder
It is often thought that chili powder is a spicy spice. However, that is not the case. It does have mild heat, but in general, chili powder is mild and more flavorful than it is spicy. Chili powder not only adds flavor and mild spice to sloppy Joes, but it also adds texture and color. Start by adding a tablespoon of chili powder per 2 cups of ketchup sauce. Allow the sauce to simmer for about five minutes to hydrate the chili powder. The chili powder will add dark red color, and make the sauce a little grainy and slightly thicker. Taste the sauce before adding more.
Tags: before adding, chili powder, dried minced, garlic flavor, garlic powder, ketchup sauce
A central part of many dishes, including eggs benedict, hollandaise (French for "Dutch") sauce is about as rich and luxurious as a sauce gets. It's excellent with fish. This recipe makes about two cups.
Instructions
1. Place the white wine, white wine vinegar, shallots, peppercorns and red pepper flakes in a saucepan and bring to a simmer.
2. Simmer until liquid has reduced to 1/2 c., and then strain the liquid into another container. Discard the seasonings.
3. Meanwhile, bring about two inches of water to a simmer in the bottom of a double boiler.
4. Melt the butter in a small saucepan over low heat until completely melted.
5. Skim off and discard the white foam that rises to the top. Ladle off and reserve the clear yellow liquid in the middle (this is clarified butter) and discard the milky liquid that has fallen to the bottom.
6. Place the egg yolks in a medium metal bowl or in the bowl of a double boiler and whisk together.
7. While whisking the egg yolks continuously, place the bowl over the simmering water for about 20 or 30 seconds, and then remove it and whisk for a few seconds. Repeat.
8. Heat the yolks slowly so that they don't scramble. If they scramble, you'll need to start over.
9. Keep whisking until the yolks get firmer. Look for the ribbon stage, when they're firm enough that when you lift the whisk out of the yolks and drizzle some back onto the surface, it forms a ribbonlike pattern that lasts for a few moments before sinking back into the yolks.
10. Slowly drizzle some of the melted clarified butter over the beaten yolks, whisking constantly. When a ladle or two of butter has been blended in, begin alternating between the melted butter and the vinegar mixture.
11. Notice when the mixture has thickened and begins resembling a sauce, then season with salt and begin tasting. If too tart, whisk in more melted butter - if not tart enough, squeeze in some lemon juice.
12. Keep in a warm place until ready to use. The sauce will thicken as it sits.
Tags: clarified butter, double boiler, drizzle some, melted butter, they scramble, white wine
Many cooks have burned cooking pots at some point. There are several techniques you can employ to remove stains and burns from cooking pots. There is no easy way to repair dented or warped pots, so check with a welder, blacksmith or metal worker in your area to see if they offer those services.
Instructions
repair a burned cooking pot
1. Scrape out and throw away all food before you begin to clean a burned pot. If the pot is really hot, run it under cold water so you can handle it. To remove a caramel or sugar burn, fill the pot with water and boil it. This alone should release the sugar.
2. For other burns, place one cup of white vinegar and one good-sized squirt of dish soap into the pot, then fill two-thirds or the way with water. Bring the pot to a boil then turn the heat to medium, stirring the bottom occasionally to loosen the burnt crud from the bottom of the pan. Let pan continue at a low boil for 15 to 20 minutes.
3. Empty the pan and evaluate the bottom of the it. If it looks like most of the burn has lifted, you can attempt to wash it. If the pan still looks burned, repeat the boiling process.
4. If some residue remains on the pan, pour about three tablespoons of kosher salt into the pot and wet the salt with a couple drops of water. Using a sponge, work the wet salt into the burn, adding more salt if you need greater abrasive resistance.
5. Rinse the pot periodically. You will be able to remove any burned residue by boiling the vinegar-dish soap-water mixture in the pot and working salt into the affected area to rub out the crud, but this will take some time and effort.
Tags: salt into, burned cooking, cooking pots, with water
Ruining a great cut of beef can be a common occurrence for the inexperienced cook. Let's explore 7 steps you can take to ensure that every steak you prepare reaches its full potential.
Instructions
1. Know your cuts.
In order to cook a steak properly, you must first understand what type of steak you have in front of you. This knowledge is vital because each cut requires a different method of cooking. You wouldn't cook a 1½-inch thick filet mignon in the same manner that you'd cook a ½-inch thick top sirloin. Learning your cuts and understanding the desirable traits of each, is the first key to preparing a great steak.
Generally speaking, the one common denominator to look for within all cuts of beef is marbling distribution. Marbling is the white fat that you see in all cuts of beef. Some cuts, such as rib eye, will naturally have more marbling than others. Just keep in mind that a substantial amount of evenly distributed marbling is a good thing. If you don't want much animal fat in your diet, then eat something other than steak. To avoid fat in steak is to avoid steak altogether.
2. Know your method of cooking.
There are many methods of preparing steak. From broiling to grilling, there is no singularly ideal cooking method for all steaks. However, there are ideal methods for various cuts.
With the 1½-inch filet mignon, it's probably a better idea to pan-sear and then finish in a hot oven, rather than grill over open flame. Why? By pan-searing, you'll produce a nice brown crust on the outside of your filet that is not quite as achievable through the use of an oven . But if you were to attempt to finish the 1½-inch steak over the stove, that desirable crust will burn before the inside of the steak is cooked through. The evenly distributed heat of an oven will not burn your steak until well after it has cooked through.
If you must cook your 1½-inch filet over open flame, do yourself a favor and transfer it to an oven once the outside of the steak has been seared. See, there is no perfect method. But you must understand each method in order to achieve desirable results.
3. Always allow your steak to approach room-temperature prior to cooking.
I cannot overstate how important this step is in achieving a perfectly cooked steak. Depending upon ambient temperature, always remove your steak from the refrigerator 30 to 60 minutes prior to the time you plan to actually cook it.
The reason for this is rather simple: The colder the steak, the longer it takes to reach the desired serving temperature. An ideal steak will arrive on your plate as evenly cooked as possible. Now if you had an immersion circulator, this would be easily achievable. Sadly, most of us do not have an immersion circulator sitting in our kitchen. The best way to cook a steak as evenly as possible is to slowly raise the internal temperature prior to exposing the outside of the steak to a hot pan, oven or grill.
4. Season your steak to enhance its natural flavor rather than to mask it.
A great cut of beef is naturally flavorful, and all it really needs to enhance that inherent flavor is a little salt and pepper. I find kosher salt to be the best choice for most meats in general, and fresh cracked pepper is always a better choice than the stale stuff that comes out of a shaker. There's nothing wrong with adding in a few other ingredients, but I'd advise that you choose those ingredients based on their ability to complement the flavor of beef, rather than mask it. Quality blue cheeses accomplish this very well.
5. During cooking, never touch your steak other than to turn it.
We've all seen it. The person in charge of the grill at a barbecue, standing there poking the steaks with a fork as if he's accomplishing anything other than ruining the texture of the meat.
Don't be that guy.
Needlessly moving your steaks around on the grill or in the pan does nothing for you. All it does is guarantee that your steaks will turn out to be lacking in flavor and ideal texture.
In order to achieve maximum flavor accumulation, the steak must remain undisturbed for a long enough period of time to allow a maillard reaction to occur. Simply put, a maillard reaction is a process that allows meat to brown. It won't happen if you continually fiddle with your steak. So leave it alone until it's had a chance to brown, and then turn it over and leave it alone for another extended period of time. And never, ever, poke your steak with a fork while it's cooking. Always use tongs or a spatula when turning your steak.
Time and temperature vary greatly depending on thickness of cut and choice of heat source.
I've found that the best way to determine when your steak is cooked to your liking is to simply look at it and touch it. Gently press your finger into the middle of the steak. If it doesn't bounce back at all, it isn't cooked yet. When it just begins to lightly bounce back, it's medium-rare. The more bouncy and firm it becomes, the more well-done it is. With a bit of practice, it'll become very easy to know exactly when to pull your steaks off the grill.
Never bind yourself by time when cooking steaks. They're done when they're done.
6. Always allow your steak to rest for at least 10 minutes after cooking.
Much like step 3, I just can't overstate how important it is to allow your steak to rest prior to cutting into it. Why go through all that work to cook the perfect steak, only to ruin it by cutting into it while it's steaming hot? By cutting into a still-hot steak, you effectively allow a substantial amount of its internal moisture to escape in the form of steam and tangible juice. The same moisture that you worked so hard to trap and protect. This will result in a steak that is undesirably dry.
When allowed to rest, a hot steak will retain the majority of its moisture. It's that simple.
7. When cutting your steak, always cut across the grain.
If you cut your steak with the grain, it will be noticeably tougher to chew than it would be had you cut across the grain. The reason for this is that by cutting with the grain, you allow the natural fibers of the meat to remain intact. You'll wind up with a mouth full of still-intact meat fibers, which can be tough for the teeth to break down for further digestion. When you cut across the grain, you immediately break all those tough to chew fibers into small pieces, thereby making each bite as tender as possible.
Tags: your steak, across grain, allow your, allow your steak, cutting into, other than
Holidays and other special occasions often focus around a unique and creative breakfast. Many families have breakfast traditions on Christmas mornings or for birthday's. If you are looking for a family breakfast to start a new tradition in your home, you're in luck, since there are many fun and yummy breakfast meals that will capture the hearts and stomachs of your family.
French Toast Casserole with Scrambled Eggs and Sausage
This meal is a combination of many different breakfast foods, but put them together and you have a warm yummy breakfast meal.
French Toast Casserole:
1 large loaf of french bread
8 eggs
3 1/2 cups of milk
3 Tablespoons of sugar
1 teaspoon of vanilla
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1/2 teaspoon of ginger
Preheat oven to 375 degrees. Tear up the french bread into pieces and place in a sprayed 9 x 13 pan. Mix remaining ingredients together and pour over top of the french bread. Place in oven and bake for 45 minutes. Serve it immediately so that it is nice and hot. Dust with powder sugar (optional) and syrup (flavored syrups such as raspberry and pecan are yummy choices as well).
To accompany the yummy french toast casserole, serve with scrambled eggs and sausage. You have two choices, the sausage can be served separately as links, or it can be ground up and cooked in a fry pan and then placed in the scrambled eggs. Either way, you will have a very happy family!
Serve with orange juice and milk.
Hashbrown Casserole with Muffins
If your family are meat and potato lovers, then this breakfast meal is sure to be a hit in your home.
Hashbrown Casserole:
1 24 ounce bag of frozen shredded hashbrowns
1 1/2 cups of shredded chedder cheese
1/2 cups of salsa
1 cup of cubed ham
1/2 cups of chopped green onions
5 eggs beaten
1 12 ounce can of evaporated milk
salt and pepper to taste
1) Preheat oven to 350 degrees. Spray a 9 x 13 pan and place the hashbrowns onto the bottom.
2) Sprinkle the cheese, ham, salsa and onions over the top of the hashbrowns.
3) In a separate bowl, mix eggs and evaporated milk together. Pour over top of hashbrowns.
4) Bake for 40 minutes. Serve warm with extra cheese, salsa, and sourcream (optional).
With the hashbrown casserole, warm blueberry, raspberry, or apple muffins complete this meal. Serve with your choice of juice and coffee.
Christmas Pancakes and Egg Omlet Casserole
This Christmas morning brunch is sure to be talked about all year round!
Christmas Pancakes:
2 cups of buttermilk pancake mix
1 1/4 cups of eggnog
2 eggs beaten
2 Tablespoons of sugar
Preheat skillet or griddle to medium heat. Spray with non-stick cooking spray and cook pancakes. Serve with pecan syrup.
Egg Omlet Casserole:
12 slices of white bread (Texas Toast works best)
6 eggs
1 small can (12 ounce) of cream of chicken soup
1 cup of milk
1 Tablespoon of mustard
1/4 cups of chopped onions (white, red, or green)
2 cups of shredded cheese
1) Spray a 9 x 13 pan and then place 6 slices of bread on bottom. Mix all other ingredients, except the cheese, together. Pour half of the mixture on top of the 6 slices of bread. Sprinkle with half of the cheese. Place the other 6 slices of bread on top of the first six. Pour remaining mixture over top and sprinkle with remaining cheese. Cover with plastic wrap and put in the refrigerator over night.
2) Preheat oven to 350 degrees. Place casserole into oven and bake for 50 to 60 minutes, or until an inserted knife comes out clean. Serve warm and with the pancakes.
If you happen to be an individual who cannot tolerate sugar or its effects, then you are in great luck. Sugar substitutes are in abundance today. No longer are you a slave to the white sugar mass produced in our society. There are lots of options and many of them have been around for such a long time and are quite popular. You will not be sticking out in a crowd if you want to use a sugar substitute.
Instructions
1. If you are not against using artificial substitutes then there are five major fake sugars available and approved for human consumption, saccharin, aspartame, sucralose, neotame, and acesulfame potassium. There is ongoing controversy as to the potential side affects from these substitutes. Saccharin is the oldest on the market being sold as Sweet-and-Low and is readily available in grocery stores. Aspartame is another option sold as NutraSweet, also found in grocery stores nationwide. Sucralose is commonly known as Splenda in the US and E955 in Europe. Neotame is not available in retail markets and is a variation of aspartame. Acesulfame potassium also known as Sunette is used in combination with other sweeteners to balance out the flavors, but is not available retail.
2. Some natural sugars are available and offer a variety of complex flavors. Barley malt syrup, molasses, brown rice syrup, date sugar, evaporated white grape juice, honey, maple syrup and stevia are the most commonly found in grocery stores and health food stores across America. Since most are from plants or grains, they also have the added benefit of minerals and vitamins.
3. Another sugar substitute becoming more common is the sugar alcohols. They are neither sugar nor alcohol but a carbohydrate that acts like a sugar and like an alcohol but without any ethanol. The most commonly known ones are sorbitol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, erythritol, isomalt and hydrogenated starch hydrolysates. You will see these terms listed on the label of many low calorie packaged ingredients today. They are not available to the general public for retail sale.
4. Of course, fruits are another option when it comes to using a sweetener. Raisins, dates, prunes, grapes, apples and oranges all can be used in various methods to provide sweetening. Apricots, mangoes, pineapples, bananas and the list goes on for almost every fruit there is. Using the juice or the pureed flesh instead of sugar produces wonderful results.
Tags: grocery stores, another option, available retail, commonly known, Find Sugar, Find Sugar Substitutes
A pair of colorful chopsticks can be a fun substitute for hair sticks.
Hair sticks are a creative and low-fuss option for creating updos for longer hair. Hair sticks are both decorative and functional, and they can be chosen based on the overall style of your outfit, as well as what is available. Hair sticks are used to keep an up-do in place, or they can be purely decorative. Using hair sticks as the sole means of maintaining an up-do is trickier than using them decoratively in a chignon or bun.
Chopsticks
Chopsticks have become a standard and classic option for hair sticks. You can use the chopsticks you have at home or purchase chopsticks from an accessories store that have been designed for hair use. Or you can use chopsticks from a Chinese grocery/home supply store. Each option offers you different possibilities. Using what you already have is the simplest method that requires the least amount of planning. Chopsticks from an accessories store will often be more decorative than chopsticks designed for home use. If you are interested in having "authentic"-looking chopsticks, buy them from a Chinese store. This way, you'll have more to choose from, and these stores often carry chopsticks that have a range of designs, from simple to ornate.
Pencils
Using pencils is a popular hair-stick method for younger people. Having freshly sharpened pencils is a whimsical and fun alternative to purchasing hair sticks. It is also more utilitarian as you can use them on short notice, so long as there are pencils available. Using pencils as a hair stick can become part of a larger fashion statement or outfit design.
Shell Hair Sticks
Hair sticks made of shell are both elegant as well as simple in design. The color options are usually neutral, and so they are suitable for a wide range of hair colors and outfits. Shell hair sticks are also very suitable for fancy-dress occasions, or for more formal events and outfits. Shell hair sticks can also be decorated, and smaller rhinestones or metallic additions would be well-suited to their general appearance.
Plastic Hair Sticks
Plastic hair sticks are commonly found in accessory stores, and their design can range from vibrantly colored sticks to sticks that are more neutral or subdued in color and design. Plastic hair sticks can be used by younger as well as older women, and tend to be less formal in appearance and design than shell hair sticks, and even some chopsticks. Hair sticks made from plastic have a wider variety of designs and color options, so they can add an eye-catching pop of color and a sense of fun to a hairdo.
Tags: hair sticks, hair sticks also, sticks also, accessories store, color options, from accessories
Any Londoner will tell you it's not a real tea party without sponge cake. Sponge cake is a centuries-old dessert that is made with whole eggs, sugar, butter, filled with preserves and dusted with sugar. The cakes are light and moist, and are usually served with tea. If you need a new treat for the dessert or snack table, consider whipping up this simple cake.
Instructions
1. Preheat the oven to 375 degrees F. Spray the baking pans with cooking spray and set aside.
2. Prepare the batter. Cream the butter with a low-speed mixer and add the white sugar 1/4 cup at a time. Mix together until light and fluffy.
3. Add eggs one at a time. Beat thoroughly into mixture.
4. Prepare the flour. In separate bowl, sift the flour and baking powder together. Slowly fold in to egg and butter mixture to create the final batter.
5. Pour the mixture into the pans and bake for 25 minutes. Test the cake by inserting a toothpick in the center, and touching it lightly. The top should be a light brown color.
6. Let the cakes cool. Cool in the pans for at least 10 minutes, then transfer to a wire rack for final cooling.
7. Prepare the filling. Whip together the whipped cream, sugar and vanilla until soft peaks form.
8. Assemble cake. Spread strawberry preserves on top of one layer, then top with whipped cream filling.
9. Add the second layer. Turn over the second cake layer and brush on strawberry preserves. Place layer bottom-side up onto filling to create the cake.
10. Sift powdered sugar on top of cake for final decoration.
11. Serve by cutting wedges and garnishing with fresh strawberries.
A wok is an oversized skillet used for cooking a variety of Asian cuisines including Japanese, Chinese and Vietnamese. A wok has tall sides that slope up from the bottom of the pan, two large handles and a lid. Woks are used for boiling, steaming, frying and warming foods and liquids.
Heat
Heat is the biggest factor in working with a wok. Because a wok is a round-bottom pan, heat distributes throughout the metal evenly, allowing for optimal cooking conditions. A wok also heats quickly, and almost every recipe that requires a wok will tell you to heat the pan before beginning. Knowing how a wok heats and cooks is essential to coming out with a good dish.
Additional Utensils
You will need other utensils. A high-heat-resistant, preferably curved, spatula is helpful. High heat from the wok will require that ingredients be moved constantly to avoid burning, and one or more curved spatulas will help with this task.
Ingredient Prep
The type and amount of ingredients that can be used in a wok are almost endless. The size and thickness of these ingredients, however, are very important. All vegetables should be cut into bite-size or just larger than bite-size pieces so that they won't burn before the middle of them gets done. All meats, as well, should be thinly sliced or chopped so that they will be fully cooked when everything else is finished.
Order
Just as important is your timing. Put aromatic ingredients, such as herbs, spices and other flavorings, in the wok first. Proteins, such as chicken, pork or beef, should follow. Next come the thicker vegetables, and finally, the thinner, leafy vegetables. This ensures that all of the foods get enough time to be cooked thoroughly without ruining the integrity of the ingredients themselves.
Safety
As with any cooking utensil that involves heat, woks present certain dangers. Steam burn is a common problem. When you lift the lid off the pan, lift away from you so that you don't get a burst of steam in your face or on your arms and hands. Some woks don't have heat-resistant handles, so use pot holders. Always read the safety instructions that come with your kitchen utensils to make sure you are using it properly and safely.
Mahi Mahi is simply the Hawaiian name for the common dolphin fish. The Hawaiian moniker is used to prevent any confusion between the dolphin fish and the cute ocean mammal. Mahi Mahi means "strong strong" in Hawaiian, a name that comes from the fight that local fishermen would have when reeling in one of these incredibly agile fish. On occasion you may also find this fish marketed as "Dorado."
Instructions
1. Select a fresh Mahi Mahi steak from the fish counter. A fresh steak will smell like the ocean and be firm all the way through. It will also be pink to dark red. The darker portions of the fish have a stronger flavor, so if you like mild fish try to pick one that is predominantly pink.
2. Put the fish on a tray of ice on the bottom rack of the refrigerator until it is time to cook. Even a few hours of higher temperatures can result in spoilage. It is best to cook your Mahi Mahi the same day you purchase it.
3. Trim the Mahi Mahi steak to your liking. If you like a mild flavor, remove the darker portions. This is also the time to remove the skin if you are baking or sauteing.
4. Choose your method of cooking the Mahi Mahi. It can be broiled, baked, grilled, fried or sauteed.
5. Season the fish with your favorite seafood seasoning. Lemon pepper is popular but for a more exciting dinner try using something like a Cajun-style blackened seasoning.
6. Cook the Mahi Mahi until it is white and flakes easily. You can cook it with skin on or off depending on your cooking method. If the skin is still intact, cut it away before serving.
Few sensations are more pleasant than the smell and taste of home baked bread. The art of bread making, however can be a difficult thing to master. The Bosch Universal Bread Maker takes much of the guesswork out of dough mixing to ensure a perfect loaf every time. And, with it's other mixing and blending capabilities, this machine has earned its reputation as a favorite kitchen appliance.
Choose the Appropriate Beater
The Bosch Universal comes with two beater options. The independently rotating, twin beating whisks are ideal for sponge cakes, mixes, meringues and some cookie doughs. Use the dual armed, dough hook for thicker doughs such as yeast breads, cinnamon rolls or cookies with nuts or chocolate chips. All three speeds may be useful for thinner batters, but when using the dough hook on thicker breads, it is not necessary to advance past the second speed.
Mixing Yeast Breads
Securely attach the mixing bowl and dough hook to the unit and fasten the splash ring in place. If you are using a bread recipe intended to be mixed by hand, it is no longer necessary to add the ingredients separately. With the Bosch Bread Mixer, simply add all the wet ingredients and blend. When the mixture is blended, add the flour a little at a time until a dough forms. Continue adding flour until the dough pulls away from the bowl. This indicates that the dough has reached the right consistency. Let the mixer knead the dough for seven or eight minutes. At this point, if you are making a dense bread, such as whole wheat, you may want to add a dough enhancer. These are typically a combination of lecithin and vitamin C in a whey base that helps the denser breads turn out lighter and crumble less easily. After adding the dough enhancer, knead for two more minutes. If you leave the bread in the Bosch mixing bowl to rise, be sure remove the spill guard.
Using the Blender
The Bosch Universal Mixer also comes with an attached blender with an unbreakable jar. The blender can liquefy fruits and vegetables quickly, pulverize nuts and crush ice. If you are using the blender on dry ingredients, it is best to process up to a half-cup at a time.
Care and Cleaning
Almost all attachments for the Bosch Universal machine are dishwasher-safe. It is recommended that you wash the dough hook, the blender blade and the twin whisk holder by hand with warm water and mild dish soap. The unit itself should be wiped down with a clean, damp cloth. Do not use harsh cleaning agents on the Bosch Universal Mixer, and do not immerse the unit in water.
Fresh lobster is best for the perfect Maine lobster roll. This recipe doesn't adulterate the taste with added vegetables or too much mayonnaise-there's nothing here to disguise the luscious taste.
Instructions
1. Boil a large pot of water-ideally it should be big enough to hold all the lobsters.
2. Put the lobsters in head first and place the lid on the pot so it's slightly ajar.
3. Boil the lobsters until the shells turn bright red.
4. Remove the lobsters and place them in a bowl of ice water. Leave to cool for three minutes.
5. Remove the meat from the lobsters and cut into 1/2-inch cubes.
6. Gently the lobster meat, mayonnaise and pepper are taking care to preserve the shape of the pieces. Chill the mixture for about one hour.
7. Split the rolls and spread the insides generously with butter.
8. Toast the insides of the rolls until golden, then toast the outsides. A skillet works best for this.
9. Fill the rolls with the chilled lobster and serve.
Jam is a popular spread, traditionally made from fruit and sugar. Well-liked by both children and adults, jam often appears on the breakfast table as a favorite topping for toast, but can also be used in many other foods. Many recipes for sugar-free jam call for gelatin; jam made with gelatin is often suitable for diabetics and can be used the same as jam with other ingredients.
Instructions
1. Package homemade jam made with gelatin in decorative glass jars to give as holiday gifts to friends and relatives. Sugar-free jam with gelatin makes a thoughtful gift for someone who has a sweet tooth but cannot consume sugar.
2. Spread jam made with gelatin on toasted slices of your favorite bread. Eat this for breakfast or as a snack. Pack sandwiches made from jam with gelatin and peanut butter for school and work lunches.
3. Use your favorite flavor of jam with gelatin to bake a delicious, fruity dessert, such as jam thumbprint cookies.
4. Make a savory meat glaze using jam with gelatin and other ingredients, like white wine and lemon juice. Fruits such as raspberry pairs well with ham.
5. Bring desserts made with sugar-free jam with gelatin to gatherings and potlucks as healthier alternatives to sugar-laden confections.
6. Can jam made with gelatin to enjoy at a later date.
Tags: made with, made with gelatin, with gelatin, with gelatin, gelatin often, made from
Learn make southern style deviled eggs. These have a great flavor to them.
Instructions
1. First, put eggs in a pot and fill the pot with enough water to cover the eggs. Turn the heat on the stove to medium high. When the eggs start boiling, reduce heat to medium or a little higher and boil them for 15 minutes or until done.
2. When the eggs are finished, run cold water in the pot and let them cool for 15 minutes. When they are cool, remove the shells and rinse them off. Slice the eggs in half down the long side of the egg. With a spoon, carefully remove the yolks and put them in a small bowl.
3. After all of the egg yolks are in the bowl, get a fork and mash them up really well. Now, carefully add your dressing to the yolks and only put in a tsp at a time. Stir the dressing into the yolks. Only add enough to make the yolks moist, but not runny. Add salt and pepper to taste if you wish. Dip the mixture of yolks and dressing back into the eggs. You can eat them right away or store them in the refrigerator in a covered container to eat later.
Vanilla extract is a product of vanilla beans. Though we tend to think of it as a single seasoning, there are actually 150 varieties of vanilla. Like wine, the strain of vanilla, the soil and location where it's grown blend to create a spectrum of tastes.
Instructions
1. Buy a high quality product. Like coffee beans, vanilla beans have different qualities. Premium vanilla beans have more complex flavor than beans that have defects or were grown in poor conditions. Most manufacturers charge a higher price for premium blends. You can also read the packaging-companies like to brag about why their product is better.
2. Read the label. The more pure the extract, the better the taste. Pure vanilla extract is a blend of vanilla, alcohol and water mixture. FDA regulations require no less than 35% alcohol and 65% water mixture. You need to find out if other ingredients like sugar, corn syrup or color have been added.
3. Check the age of the vanilla extract. It takes two years for vanilla extract to fully age. Companies often add sugar to stabilize extract that hasn't matured on its own. If a manufacturer allows the product to age, they generally put this information on the packaging. You can also buy vanilla extract and allow it to age in a cool, dark place for two years.
4. Explore different types of vanilla extract. The two main types of vanilla extracts that are sold commercially are Bourbon and Tahitian vanillas. Vanilla extract is also available from Mexican vanilla, Madagascar vanilla and Indonesian vanilla. Each region produces a unique flavor of vanilla.
5. Get natural vanilla flavor. Natural vanilla flavor is a product of vanilla beans that is made using a glycerin or propylene glycol base. It cannot legally be called an extract because it doesn't meet FDA regulations for that definition. This type of vanilla tends to be darker and smells slightly different from vanilla extract. Organic vanilla is often used in making this product.
With obesity becoming a prevalent problem in our society, popular fad diets have become accepted solutions. Out of all the effective dieting methods out there, none has gained the recognition like the No-Carb diet. The No-Carb diet is exactly what it sounds like, full exclusion of carbohydrates from your diet, while using fat and protein as your source of energy. Although it sounds difficult to do, there are many meals that can be made with zero carbohydrates. The following article gives two examples of delicious recipes that have zero carbohydrates in them.
Zero Carb Tuna Melt
The Zero Carb Tuna Melt is a very easy dish that can be done in less than five minutes. All you need is a can of tuna, some mayo and a little bit of cheese. The size of the ingredients used will depend on how many you plan on serving. Start by draining the can of tuna. Then place the tuna in a small oven proof bowl. Squeeze some mayo into the bowl and mix it up with the tuna. Then top the bowl with some cheese. You can use any cheese that you prefer. Place the bowl in the oven and broil on high for three minutes. You do not need experience cooking to whip up this no-carb meal.
No Carb Breakfast
Because eggs have no carbs in them, they are one of the best breakfast foods to eat. For a full no carb breakfast you will need three eggs, fours strips of bacon, cubed American cheese and mayonnaise. Start by boiling a pot of water. Place the three eggs into the pot for six to seven minutes. Once the eggs are ready, drain the pot and place the eggs under cold water to make them easier to peel later. While the eggs are still cooking, heat up a non-stick frying pan and place the four strips of bacon on the pan. Flip them a few times, letting them cook until they are crispy. Remove the shells from the eggs, cut them up into small pieces, and throw them into a bowl. Break up the strips of bacon into small bites and mix them up with the eggs. Add a few cubes of American cheese and finally, mix the whole thing with a little bit of mayo. You now have a delicious breakfast bowl that is high on protein and fat and contains zero carbohydrates.
Tags: strips bacon, zero carbohydrates, American cheese, bowl with, Carb Tuna, Carb Tuna Melt, into bowl
Tuna antipasto can make a tasty addition to a green salad.
Antipasto is a traditional first course in Italian cuisine, such as an appetizer or salad. Oftentimes, antipasto contains salted or cured meats--such as salami or ham, fish--such as tuna or salmon, fresh or picked vegetables, bell peppers, olives and cheeses. Antipasto can be made fresh or be canned to serve at a later date. To successfully can tuna antipasto with no loss of flavor, it's better to can the tuna separately from the other antipasto ingredients. Then, when it comes time to serve, you can combine the ingredients and serve at the peak of flavor.
Instructions
Canning Tuna
1. Fill a large pressure canner full of water. Place on the stove and turn the burner to high heat. Bring the water to a full boil.
2. Add several half-pint canning jars--however many you need for the amount of food you have to can--as well as the same amount of canning lids and rims to the boiling water using tongs. Leave them in the water for at least one minute, then remove everything from the water and pour off excess water. Set everything on a clean towel to air-dry. Add more water to the pressure canner, if necessary.
3. Trim the tuna into bite-sized pieces using a sharp knife, removing any fat or connective tissue.
4. Fill the canning jars with the tuna pieces, leaving about one inch of space below the top of the jar. Add 1/2 cup of kosher salt to each jar. Fill each jar with extra virgin olive oil until the fill line is about half an inch below the lid. Shake the jars gently to remove any air bubbles within the liquid.
5. Wipe away any excess oil from the top of the jars with a clean towel. Place the lids on the jars securely and place the lids on top, screwing them on tightly.
6. Insert the jars into a canning rack. Place the canning rack into the boiling water. Verify that the jars are covered by at least two inches of water. Lock the top of the pressure canner and remove the pressure regulator cap from the lid.
7. Allow the pressure canner to steam for about 10 minutes, then put on rubber gloves and replace the pressure regulator cap.
8. Run the pressure canner for an hour and 40 minutes once the pressure gauge reads 11 pounds. Turn up the heat if the pressure drops below 11 pounds and resume the countdown once it does. Turn off the canner and let the pressure drop back to zero before removing the lid. Remove the canning rack from the pressure canner.
9. Check the seals to make sure that the jars are properly sealed; the tuna can be stored for up to a year in a cool, dark location.
Canning Antipasto Vegetables
10. Make the antipasto vegetable recipe as directed.
11. Follow Steps 1 and 2 from Section 1: "Canning Tuna" to properly prepare your jars for canning.
12. Add the hot antipasto ingredients to the canning jars, leaving half an inch of space below the top of the jar. Shake the jars gently to release any air bubbles.
13. Wipe any residue from the of the jars with a clean towel. Place the lids on the jars and screw the rims tightly onto the jars.
14. Place the jars into a canning rack and lower into the boiling water in the pressure canner. Verify that there is at least two inches of water above the top of the lids.
15. Follow Steps 6 and 7 from Section 1: "Canning Tuna" to begin the canning process.
16. Run the pressure canner for 25 minutes once the pressure gauge reads 11 pounds. Turn off the burner after 25 minutes and allow the pressure drop back to zero before removing the canner's lid.
17.Remove the canning rack from the water and let the jars cool. Check to make sure that the seals are tight on the jars. Store in a cool dry place for up to one year.
Cuban bread first became popular in America in Tampa, Florida, during the 1800s. The bread is similar to French or Italian bread. Depending on the recipe, taste and consistency will slightly vary. It is a wonderful bread to make Pan Cubano. This sandwich is stacked with cooked ham, roasted pork, cheese and pickles. It is served either hot like a Panini or room temperature. Fresh Cuban bread will be ready in 2 hours.
Instructions
Make Cuban Bread in a Bread Machine
1. Check the manufacturer's instruction manual for ingredient order specific to your machine. Each brand can be different. Order of ingredients does matter. For Panasonic, National, DAK and Welbilt machines, put dry ingredients in the bread pan first. For Black & Decker, Breadman, Large Oster, West Bend and Large Zojirushi, place wet ingredients first. This particular recipe is intended for a large Zojirushi bread machine. It makes a 1 1/2-lb. loaf of bread.
2. Gather the necessary ingredients. For best results, measure ingredients meticulously. Begin by pouring 1 1/3 cup of water into the bread pan. Next, sweeten with 1 1/2-tsp. sugar. Put in 1 tbsp. salt. Evenly pour 3 cups of bread flour. Level the bread flour with the straight edge of a knife each time for accuracy. Make a small well in the top of the bread flour. Sprinkle 2 1/2 tsp. yeast into it.
3. Place bread pan into the machine. Program the machine for "French" or "Basic Cycle" if you want the machine to bake the bread as well as knead and rise. Press "On" or "Start." For a more authentic baguette, bake the Cuban bread outside the machine. Set the machine cycle to "Dough" or "Manual." Rising time is complete when the machine beeps. In 2 hours, you will have freshly baked Cuban bread. Ready time for dough is approximately 45 minutes.
4. Check dough consistency during the first 5 to 10 minutes of the kneading cycle. If ingredients are dry or not easily forming into a smooth, formed ball, add an additional 1/2 tsp. of water at the time until the dough kneads into a ball. If the dough appears too wet or sticking at the sides and bottom, add 1/2 tsp. of bread flour at a time.
5. Bake the Cuban bread outside the machine if you prefer a more authentic baguette. For the more-serious bread baker, set the bread machine cycle to "Dough" or "Manual." When rising time is complete, the machine will beep.
6. Preheat the oven temperature to 375-degrees Fahrenheit for oven-baked bread. Grease a baguette pan's bottom and sides. Carefully remove the dough from the bread pan. Shape it into a baguette, approximately 12 inches. Place doughy baguette into the prepared baguette pan. Bread will continue to rise as it heats in the oven. Total bake time if baked in the oven is 35 to 40 minutes. Remove baguette pan with oven mitts when complete.
7. Test for doneness. The top crust of the Cuban bread will be thin and slightly browned. The inside will have a soft, fluffy consistency. Lightly tap on the bread on its underside. It should sound hollow. Place on a wire cooling rack for 10 to 15 minutes before slicing.
8. Using oven mitts, remove bread pan from the machine. Take baked Cuban bread out of the pan by gently tipping it over a wire cooling rack. Keep oven mitts on. Take out the kneading blades from the bottom of the bread. Set loaf upright on a wire rack to cool to room temperature. Let bread cool completely before slicing.
9. Check out fooddownunder.com if you need to increase or decrease the Cuban bread machine recipe (see link in Resources). This site has a yield calculator that allows you to adjust ingredients accurately.
Deviled eggs are a traditional favorite at family gatherings and backyard barbecues. Making these tasty snacks is easy and the presentation can be as simple or ornate as you would like. A few modifications can turn this hard-boiled egg treat into a protein-rich low-calorie snack.
Instructions
Cooking the Eggs
1. Fill a medium saucepan with approximately 3 inches of water. Heat the water on high until it is boiling.
2. Place the eggs in the boiling water one at a time so they do not break. You may want to use a slotted spoon or ladle to lower them into the water.
3. Boil the eggs for 10 minutes.
4. Drain the water from the saucepan and fill with cold water and ice cubes. Allow the eggs to cool. Shocking the eggs with cool water will keep the outside of the yolk from turning brown.
Preparing the Filling
5. When the eggs are cooled, peel them all. Running cool water over the eggs while peeling them sometimes helps the process. Older eggs are easier to peel.
6. Slice the eggs in half lengthwise. Gently loosen the yolk and remove from the eggs. Put all the yolks in the mixing bowl and set the egg white halves aside.
7. Add the mayonnaise, pickle relish, mustard and pinch of salt and pepper to the egg yolks. Stir the mixture until smooth. An electric mixer is not necessary but might be useful if you are multiplying the recipe.
Filling the Eggs
8. Spoon some of the mixture into a pastry bag with a decorative tip. Make sure to squeeze out any air that may be in the tip before you begin filling the eggs.
9. Squeeze enough mixture into the egg to fill it. You can experiment with the tip, moving in a circular direction or just holding it in the center.
10. Dust the tops of the eggs with paprika for a decorative touch that adds a little more flavor.
11. Assemble the eggs on a decorative tray, then cover and refrigerate until serving.
Tags: cool water, Creamy Deviled, Creamy Deviled Eggs, eggs with, Make Creamy, Make Creamy Deviled, mixture into
Halloween drinks can be placed in black plastic cauldrons with dry ice.
Drinks and punch bowls are the centerpiece of the treat table at many Halloween parties. You can make Halloween drinks that are delicious and visually delightful to children and adults, such as spooky black plastic cauldron punch bowls filled with a steaming and bubbling witch's brew. Halloween drinks can have creepy themed treats put in them that are scary and silly at the same time, such as gummy worms, candy spiders and gummy body parts. You can even line the rims of glasses with black granulated sugar made with food coloring.
Witch's Brew
Classic Halloween drinks, such as witch's brew, are found at many Halloween parties. You can make an alcoholic witch's brew by adding 2 cups vodka to it or the vodka can be omitted for a kid-friendly drink. Witch's brew can be made out of a 6-ounce package of lime green gelatin combined with 2 cups water, 3 cups pineapple juice and 2 liters lemon-lime soft drink placed in a large black plastic cauldron with a block of dry ice. The dry ice will cause the brew to bubble and a fog will billow up out of the cauldron to make the cold drink appear to be boiling.
Body Part Ice Cubes
To add a spooky ambiance to your punch bowls, pour water into un-powdered latex gloves, tie off their ends with rubber bands or twist ties and place them in the freezer. Do the same for a mask that has its eyes, nose and mouth holes taped over and lined with plastic wrap. Wait a day and remove them by placing them briefly in hot water to loosen the surface of ice from the plastic or latex. Put them in your punch bowl, with the hands between the faces so that they are floating in a position that makes it look like a ghost is peering out of the punch bowl at your guests. For an eerie twist, add gummy worms to the water in the gloves before they freeze to make hands that look like they are being eaten by worms.
Spooky Eyeball Garnishes
You can make eyeball drink garnishes out of maraschino cherries with their stems removed. Insert chocolate chips with their pointy tops facing inside the cherry to make a pupil, stuff the cherry into a pitted lychee nut fruit to make the eyeball.
Kid Friendly
Green "Ghoul-aide" is a green drink made with 12 ounces frozen limeade concentrate, 3 cups lemon-lime soda, 3 1/2 cups green sports drink and 5 drops of green food coloring, which makes this drink as bright as it is tart. "Bug juice" can be made with a mixture of a 24-ounce package of frozen strawberries, 6 ounces frozen lemonade concentrate and 1 quart ginger ale. Place 1 cup raisins or 1 cup blueberries into the punchbowl, or a handful of raisins or blueberries into glasses to make "bugs." You can also make a kid friendly blood colored "vampire's brew" with 1 gallon cranberry juice, 1 gallon orange juice, 1 cup of raspberry sorbet and 1 quart seltzer water.
Hibiscus Fairies
Edible hibiscus can be placed in the bottom of clear glasses to make it look like little creatures or fairies are swimming in them while people drink. Hibiscus flowers are dried red blossoms that are commonly sold at Mexican and oriental markets. Add the flower to drinks that will go good with their tart, lemon-like flavor.
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Caribbean foods include seafood, meats, and poultry all spicily embellished and garnished with colorful fruits and vegetables of the islands. Food is an important part of Caribbean life, so great care and time is taken in its preparation.
Influences
Caribbean food incorporates the culture of the Caribbean people and the rich vegetation of the island. Influences come from the Spanish, the native Indians, the British, the Dutch, and the Chinese.
Fruit
Ackee is the red-yellow fruit of an evergreen tree. The inner yellow flesh has a taste similar to scrambled eggs. Coconuts abound and the milk is used in cooking; the meat of the coconut is also eaten raw. Carambola, or star fruit, is juicy and used in salads and desserts.
Potatoes and Vegetables
The bonsiato is a white semi-sweet potato. The calabaza is a sweet squash. The yucca is a long slim tuber ground for bread; it is also used to make syrups and as a thickening agent.
Jerk
Jerk is a process of rubbing spices into meats. Jerk seasonings include scallions, thyme, allspice, hot peppers, onion, and garlic. Some jerk seasonings also use citrus juice, molasses, and vinegar.
Sofrito and Salsa
Sofrito is a seasoning that combines cilantro, bell peppers, onion, garlic, tomato, herbs, salt pork and annatto for coloring. Salsas add a punch to any dish with their special mixture of fruits, vegetables, spices, herbs, and chili peppers.
Seafood
Escabeche is pan-fried or poached seafood marinated in citrus, vinegar, and herbs. Stamp and Go are codfish patties. Saltfish is saltwater fish salted and dried. Ceviche is seafood cooked with citrus juice acids and flavored with onions and herbs.
Jalapeno peppers, which are native to Mexico, are commonly used in Mexican cooking.
For those who love spice, bell peppers just won't do. Kick your meals up a notch with jalapeno peppers, which add both heat and flavor to your favorite dishes. Jalapenos are definitely quite hot in terms of spice, but when used sparingly, they don't typically overwhelm a dish. Jalapeno peppers well with many different ingredients and is a welcome addition to a number of meals, appetizers and snacks ranging from jalapeno poppers to jalapeno cornbread.
Cheese
One of the most common ingredients that combines well with jalapenos is cheese. Notably, jalapenos are stuffed with cheese to make jalapeno poppers, a popular appetizer. The exact stuffing varies depending on the recipe but it always features cream as a base and often includes additional shredded cheeses, spices and bacon. Some jalapeno poppers are then breaded and fried, while others are baked or grilled. The end result depends on individual preference. For a very simple recipe, jalapeno peppers are also commonly paired with nachos and cheese.
Salsa
If you like your salsa spicy, jalapenos will do the trick. For a simple tomato-based salsa, simply slice up a jalapeno or two and add it to the finished product, depending on how spicy you would like your salsa to be. Jalapenos are also commonly served in a spicy corn salsa. In addition to taste, Jalapeno peppers also give the corn salsa a distinct boost in terms of color. This salsa is versatile as well. Add a dollop of corn salsa on top of greens and additional veggies of your choice and you'll have a refreshing salad.
Cornbread
Cornbread recipes with a kick commonly call for bits of jalapeno. To add jalapeno to this southern favorite, follow the recipe to determine the appropriate amount and add finely diced, seeded jalapenos to the cornmeal batter. Jalapeno cornbread goes well with chili or hearty, thick stews.
Meat
Jalapenos can work well with just about any type of meat if you want to add some heat. You can either cook jalapenos with the meat or add it after it's already cooked. Puree jalapenos with lime juice, for example, and glaze the mixture onto chicken before or after baking. Many meat dishes also work well with jalapeno-based toppings such as the previously mentioned corn salsa. You can also combine diced jalapenos with cabbage to create a spicy slaw to serve as a garnish for burgers or hot dogs.
Guacamole
If you prefer your guacamole to be spicy when visiting your favorite Mexican restaurant, Serrano or jalapeno peppers have typically been added to the avocado mixture. When you make your own guacamole at home, you can choose to keep or remove the seeds from the pepper depending upon how spicy you want it to be. If you end up making your guacamole a bit too spicy, simply add some lime juice to mellow it out.
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