Sunday, July 29, 2012
Fresh strawberry vinaigrette with sliced berries topping mixed greens for a great tasting simple summer lunch. Add some chopped walnuts for that extra crunch. Ummmm good.
Inspired by a Rachel Ray Food Network recipe that used strawberry jam I modified to use fresh berries instead.
Tuesday, July 24, 2012
This is a modified American Test Kitchen recipe but I don't own the book it's in (about the only one I don't own) so I went Googling. The first version had a few spelling errors and I felt some missing ingredients (no link for you) but the second version looked good (In Good Taste). I combined the two since there were several other differences.
Friday, July 20, 2012
Sunday, July 15, 2012
I did this several years ago and it came out OK but really was somewhat under cooked. I only had 8 hours and it wasn't enough. So lesson learned. I did a test cooking the day before this cooking with ribs and balanced the grill temp to about 250. Having experimented with the ribs, I was ready to go the next morning.
Sunday, July 8, 2012
Wednesday, July 4, 2012
The basic idea is to boil some smaller potatoes in salt water until soft. About 30 minutes. Smash them on a oiled pan, top with oil, salt, pepper and anything else you want. Then bake them at a relatively high temp until browning and crunchy. About 20 minutes. Your basic 2/10 skill level.
Sunday, July 1, 2012
This bad boy is E.coli 0157:H7 sometimes called the hamburger bug and you may get it or any of many other nice buggies if you're not careful out there this weekend. The above E.coli can cause renal failure and even death. Not just a little stomach upset but death. Yes, I'm trying to get your attention.
It is up to you to keep your friends, family and children safe from these things. It is not that hard but after every major holiday I see many children with food poisoning. Fortunately most case are self-limiting meaning they get well. But it is all avoidable.
There are a lot of safety tips that should obey this weekend but since this is a cooking blog, I will concentrate on the food related ones. This is not a comprehensive list but just some good reminders.
- Unwashed hands and surfaces are a prime cause of foodborne illnesses. Hot soapy water is your friend.
- Cross-contamination is the most common cause of foodborne illnesses. Keep food prep away from serving areas.
- Bacteria multiply rapidly between 40 and 140 °F.
- Thoroughly wash all fruits and vegetables.
- Thaw meat in the refrigerator not the kitchen counter. About 5 hours per pound so plan ahead.
- Marinate foods in the refrigerator, not on the counter. Do not use the marinade for anything else, it is contaminated. If you want to use it on the meat during cooking reserve some separately before adding the food.
- Wash plates, utensils, and cutting boards that touched raw meat or poultry before using again.
Cooking temperatures: These are the minimum safe temperatures.
More safe temperature information at The USDA
- Cold foods: If set out then no longer than 2 hours or 1 hour if the temperature is above 90 degrees. Or you can keep them cooled to 40 degrees or less.
- Hot food should be kept at or above 140°F.
- Refrigerate or freeze leftover foods promptly. If over the time limits then discard.
More food safety information at The FDA.
From "Hill Street Blues" Sergeant Phil Esterhaus:
Hey, let's be careful out there.