When you use vegetables for dishes, keep the ends, pieces, even the peelings. Use them to add to chicken or beef broth, to create your own stock. bring to a boil, simmer for about thirty minutes with the meat of choice, or just use the veggies.Strain and toss away the veggies and peelings, or feed to the dogs for a healthy treat..Keep these odds and ends in a baggie or bowl in the freezer.When you have made the stock and used all you need, but have more... pour into ice cube trays and freeze, then put into baggies... drop in when you need them for a stew, etc...
Put blocks of cheese in the freezer for about ten minutes before grating, and it will go much more smoothly.
Leftover mashed potatoes? Stir some into vegetables, to thicken the broth. Works well in soups, stocks, etc. and doesn't change the taste, unless you have made garlic mashed potatoes, or cheese potatoes...
Hands smell like onions? Rub them over your stainless steel sink... works like a charm
To remove grease from soups, put a lettuce or cabbage leaf on the top. Soaks it right up. remove the leaf and serve the soup.
All canned doughs are the same, basically... if you need crescent rolls, but only have canned biscuits, roll them out and reshape them.. viola, crescent rolls...
Make double recipes of meatloaves, meatballs, etc. and put one in the freezer. Saves energy, and time. Next time unexpected guests drop by, bring out that meatloaf and serve them a "down home" dinner, or make a quick marinara and drop in those homemade meatballs for a quick hors douvre.or even quicker, heat up some barbecue sauce to them.This really works well for casseroles, and on those nights when you just dont have time to chop and peel, it's already done for you... just pop into the oven and reheat...
Speaking of unexpected guests, keep cream cheese on hand.. any time you have an impromptu game night, you can add canned pineapple for a sweet dip, canned salad shrimp and shrimp cocktail sauce over a wedge is great tasting, and if you take the time to shape it into a ring, your guests will think you are Martha Stewart... serve with butter crackers, like captain's wafers, ritz, etc. If you have guests who like spicy things, drain a jar of whole jalapenos, and stuff with tuna, mixed a little dry with mayo and salt and pepper... really tasty...my sister-in-law reminded me I have neglected to include one of her favorites... mix 2 parts Pace Picante Sauce, NOT salsa, Medium Flavor, to one part softened cream cheese, mix and serve with tortilla chips... makes a wonderful dip...
When using flour or cornstarch, ALWAYS mix the dry ingredient with COLD liquids, then add to warm or hot liquids, to avoid lumps.
If a recipe calls for flour for thickening, but you have none, use cornstarch. Use 1/2 the amount of cornstarch. If the recipe calls for 1/2 cup flour, use 1/4 cup cornstarch. Alternatively, if the recipe calls for cornstarch, double it when using flour in its place.
* Remember, flour finishes white, cornstarch clear... if you are making a brown gravy, and use flour, it won't be as dark. If you are making a clear item, such as Lemon curd, it will look more like mousse... so, keep this in mind when exchanging one item for another.
Thursday, September 29, 2011
Oh, So Good Chocolate Pudding
First of all, do NOT think that if you make something from scratch, it has to take much longer than the pre-packaged foods. This recipe is one of thoe recipes that takes one to two minutes longer than opening the package, and HONESTLY, that is ALL!If you like chocolate pie, pudding, creme' brulee', I strongly urge you to try this recipe as your Go-To Recipe... Adjust the amount of cocoa, or even try one of the new Dark Cocoas for a more intense, "grown-up" flavor.
Ingredients:
1/2 cup white sugar
Ingredients:
1/2 cup white sugar
4 tablespoons unsweetened cocoa powder*
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract
With a fork or whisk, beat all the dry ingredients together.
Put Dry ingredients into a saucepan, and pour cold milk on top. Whisk over medium heat, until the mixture boils or thickens, whichever comes first. If you put in a metal spoon, and the mixture coats the back of the spoon, it is done.
Remove from heat, stir in Margarine, and vanilla.
Pour into six 1/2 cup pudding cups or divide into bowls for pudding. Pour over a pre-baked crust and top with whipped cream (of course, I feel homemade is better), or meringue for pie.
If you put plastic wrap on top of pudding, touching the top, you wont get the "skin" on the top. To me, the "skin" says homemade, so I omit this step. Cool, and serve...
Note: For sweeter pudding, increase sugar to a total of 3/4 cup, or in between... play with the sweetness. If you get it too sweet, sprinkle tiny bits of salt on top, whisk well, taste again, until it tastes like you want...
* I use 4 Tablespoons Cocoa to make it richer, or 3 Tablespoons of Dark Cocoa to make Dark Chocolate Pudding.
Sunday, July 17, 2011
Syrups for Freezing Fruits
50% Syrup is just what you'd think... 50% water, 50% sugar, boiled together and cooled
60% is 60% Sugar, 40% water. Ex. If you use 2 Cups Water, Use 3 Cups sugar.
If you like very light syrup, do a 25%... 1 cup sugar to 4 Cups Water
Very Heavy Syrup, which even I find way too sweet is 3.5 Cups sugar to 1/5 Cups Water...
Always bring water to a boil, either with sugar, or add sugar as it boils. Boil together one minute and take off heat. Cool, and pour cool syrup over the fruit. Hot Syrup will cook the fruit, so be patient, or better yet, make the syrup, THEN prepare the fruit, so the temptation is gone...
60% is 60% Sugar, 40% water. Ex. If you use 2 Cups Water, Use 3 Cups sugar.
If you like very light syrup, do a 25%... 1 cup sugar to 4 Cups Water
Very Heavy Syrup, which even I find way too sweet is 3.5 Cups sugar to 1/5 Cups Water...
Always bring water to a boil, either with sugar, or add sugar as it boils. Boil together one minute and take off heat. Cool, and pour cool syrup over the fruit. Hot Syrup will cook the fruit, so be patient, or better yet, make the syrup, THEN prepare the fruit, so the temptation is gone...
Stolen Recipe Chili (No Beans)
Okay, I stole the recipe... technically, all I did was write down the instructions when watching Diners, Drive Ins and Dives... this Chile was a Two Time Oklahoma State Champ Recipe. I, of course made my own modifications and will note those with an * . Enjoy. This is particularly good for Chili Dogs, Chili Cheese Fries, or over Burritos and Tamales.
3-5lbs Ground Chuck (80/20)
2 large onions, diced
2T Crushed Garlic, (or pureed)
2 Cans Crushed Tomatoes
1/2 small container Dark Chili Powder ( I buy mine at Walmart for a dollar or less, in a 3 ounce container)
1/2 that amount Cayenne Powder
1/2 that amount Cumin ( i use more, but it's an acquired taste in the South, apparently)
Ground Pepper Flakes to taste
Salt and Pepper to taste.
1 to 1 1/2 T Sugar
Tiger Seasoning*
Garlic Powder*
Mix All of this and stir until the ground beef is broken down, and beginning to brown. Cover, turn to low and simmer for at least an hour, but up to 3. This chili can be toned down by adding more tomatoes or tomato sauce, or amped up by adding more pepper flakes.
Top this with grated cheese, onions and jalapenos, and I sometimes put this over tortilla chips.
This is an alternative to my regular bean filled chili, that I use as a winter staple, and quite frankly, I hate beans, so it works well for me.
3-5lbs Ground Chuck (80/20)
2 large onions, diced
2T Crushed Garlic, (or pureed)
2 Cans Crushed Tomatoes
1/2 small container Dark Chili Powder ( I buy mine at Walmart for a dollar or less, in a 3 ounce container)
1/2 that amount Cayenne Powder
1/2 that amount Cumin ( i use more, but it's an acquired taste in the South, apparently)
Ground Pepper Flakes to taste
Salt and Pepper to taste.
1 to 1 1/2 T Sugar
Tiger Seasoning*
Garlic Powder*
Mix All of this and stir until the ground beef is broken down, and beginning to brown. Cover, turn to low and simmer for at least an hour, but up to 3. This chili can be toned down by adding more tomatoes or tomato sauce, or amped up by adding more pepper flakes.
Top this with grated cheese, onions and jalapenos, and I sometimes put this over tortilla chips.
This is an alternative to my regular bean filled chili, that I use as a winter staple, and quite frankly, I hate beans, so it works well for me.
Preserving and Freezing Fruits and Vegetables
Okay, I admit it. I hate canning! HATE IT! You do it in the hottest part of the summer, when you'd much rather be in the pool, on the lake, or sitting in front of an A/C vent... ME, TOO!
So, I freeze most of my veggies and fruits.It's so easy, so NOT time consuming, and as an added benefit, the food very often retains more of it's fresh flavor than putting it away in a jar of boiled water. It's just simpler!
With that in mind, know that grainier items, like apples, tomatoes, are gonna lose a little of the fresh texture, but they do that with Canning, as well. In my opinion, if you soak something in water long enough, it's just gonna get limp and tasteless, so I'd rather freeze it, lose a little bit of it and that be it...
If you use plastic freezer containers, leave 1/2" head room at the top, to allow for natural expansion that occurs during freezing.
If you use bags, squeeze out excess air, but do NOT overcrowd the bags, if there is syrup or any liquid. Allow for expansion, just as you would with a container.
So, here we go!
Tips:
Always use the highest quality foods when preserving. Too underripe, and you get no flavor, too overripe and you get food that goes rancid... Get it at it's peak of ripeness, toss anything with a bad spot, blemish, etc... or use it immediately and freeze the rest!
Wash any food, other than strawberries, which we'll deal with later. Put salt in the rinse water on vegetables, to bring out any insects, silks from corn, etc.
Drain it, completely! If you freeze food with water on it, you lose quality!
Yes, you CAN freeze green tomatoes and have them for dinner on Thanksgiving... a little flavor is lost, but not all of it, and it is a treat! Slice them thicker than you would to cook them fresh, however.
No, you do NOT cook vegetables thoroughly, just a blanche and cold water bath...
Fruits
Blackberries Rinse under very gently running cold water and lay out on a layer of paper towels to dry. When dried, lay a single layer on cookie sheet and freeze... then, store them in a freezer bag or freezer container.
If you will be making pie with them, you can roll them in sugar first, but I just thaw them and add sugar when I make them. They will taste just picked!
Strawberries lose their firm texture, so only freeze berries you will use in pies, muffins, or as a topping... they simply do not retain their texture, whether canned or frozen.
Cap the berries, after gently wiping them with a DRY paper towel. Water causes the acid in strawberries to turn...
Freeze whole berries, just as you would blackberries, and transfer to FREEZER BAGS or CONTAINERS and save for up to six months.
If you like sliced berries over ice cream, pancakes, etc., slice them into a 50% syrup (directions later) and freeze. These can go into a bag, or containers, either works fine!
Peaches: I peel mine without blanching, but some types of peaches have skin that is difficult to peel. If you want to try to peel without heating them, take a sharp knife from top to bottom and back around, pull seed out and peel each half, starting the peel with the tip of the knife.... Slice or leave halves intact and drop into 60% syrup (instructions later). Freeze in bags or containers... these make a wonderful topping for ice cream or a fantastic cobbler, with a MUCH BETTER TASTE THAN CANNED PEACHES! If you have ever tried canned peaches from the store, and tried a fresh peach, I can honestly tell you that is the same difference you will experience when you compare home canned to frozen. The taste is night and day! Peaches can be a little grainy, so never use overripe peaches. If you use slightly underripe, it's okay with these, since the syrup is so heavy!
Apples slice and freeze in a 50/50 syrup or slice and freeze individually, like with blackberries and strawberries, and use in pies or cobblers. Granny Smith Apples or a similarly textured apple work best, since a grainy or wetter apple will break down. These slices can be as thin or thick as you like, just slice them as you would for pie, and quarter them, if you intend to fry them.
VEGETABLES
Beans Use fresh, blemish-free Green Beans. I like Blue Lakes, since they are stringless, and HUGE, and can be just broken and prepared. White Half Runners are more plentiful and better loved in the South, however. Green Beans offer a better quality later when you prepare them by dropping them into boiling water for about a minute, then lift them into a sink of ice water, drain them WELL and put them in freezer bags...
Make sure you have washed Beans thoruoghly and string them well. Once you have blanched and rinsed them in ice water, you must lay them out on a towel, covered with a towel, to dry. If you don't, you may grab a bag or container of rancid beans in the dead of winter...
Corn Shuck it, get all the Silks (strings) you can see and dip into a sinkful of salty water. This will remove any silkworms or other insects that have hidden and will get any dirt out of the corn.
Drop into rapidly boiling water for about 3 minutes, either half ears or whole, transfer to ice water bath in sink, drain and freeze... it is that simple.
If you want to freeze corn with no cob, there is a wonderful tool available at Walmartdont have to dig kernels out of the water... fill bags or containers and freeze. Corn will keep indefinitely. Fresh corn prepared in this way is SO much better than the ears you buy at the store, since the kernels are still crisp, not soggy messes like the ones you find in the store!
Okra can be frozen breaded or unbreaded, but I have NEVER had luck freezing okra that has been breaded without at least partially frying it. This makes for really hard breading later. I just wipe down my okra, since water tends to make it really soggy, and it loses quality in the freezer.
Use SMALL, TENDER pods. Okra is NOT a BIGGER IS BETTER item.
Cut into 1/2" rounds, freeze individually, and bag! Bread it after you thaw it for a fresher taste and texture.
NEVER WASH OKRA AFTER CUTTING IT! This will result in gooey, nasty centers.
Tomatoes Ripe tomatoes don't freeze well in my experience and this is one of the exceptions to the frozen is better feelings I have. Canned whole, crushed, sliced, diced, tomatoes just work better!
HOWEVER, Green Tomatoes are excellent frozen, since they don't have as much acid, or as much of a water base as ripe ones.
I peel them, but some don't... slice them and freeze individually on cookie sheets, bag them and thaw in bag in a cold water bath when you want to make them. If you like Green Tomato Chutney or Salsa, freeze them in very thick slices or whole and dice them just before you use them in a recipe.
If you are using green tomatoes in a stew or hot recipe, you don't even have to thaw them... just drop them in!
Squash, such as yellow or zucchini freeze really well. Peeled or not, sliced or whole.. in a bag... wash them, dry them, freeze them... it's really that simple!
Cucumbers don't freeze as well as other squash, but I have had some success. Not great for eating them raw, but really good results for recipes...
Bell Peppers and Onions, for stews, meatloaves, fajitas, work well, but I only freeze them if I grow them, since they are inexpensive and available year round...
Carrots are always good when frozen, either raw, or blanched, cooked completely, or halfway... just drain them well, peel them if you like, run them through a mandolin, julienne them, slice or quarter them and freeze. I haven't found them to lose texture or taste when frozen.
These are some of the things I freeze. I intend to try Pears and Pumpkin, along with some other things this year, and will update as I have successes or failures...
Happy Freezing!
Green Beans:
So, I freeze most of my veggies and fruits.It's so easy, so NOT time consuming, and as an added benefit, the food very often retains more of it's fresh flavor than putting it away in a jar of boiled water. It's just simpler!
With that in mind, know that grainier items, like apples, tomatoes, are gonna lose a little of the fresh texture, but they do that with Canning, as well. In my opinion, if you soak something in water long enough, it's just gonna get limp and tasteless, so I'd rather freeze it, lose a little bit of it and that be it...
If you use plastic freezer containers, leave 1/2" head room at the top, to allow for natural expansion that occurs during freezing.
If you use bags, squeeze out excess air, but do NOT overcrowd the bags, if there is syrup or any liquid. Allow for expansion, just as you would with a container.
So, here we go!
Tips:
Always use the highest quality foods when preserving. Too underripe, and you get no flavor, too overripe and you get food that goes rancid... Get it at it's peak of ripeness, toss anything with a bad spot, blemish, etc... or use it immediately and freeze the rest!
Wash any food, other than strawberries, which we'll deal with later. Put salt in the rinse water on vegetables, to bring out any insects, silks from corn, etc.
Drain it, completely! If you freeze food with water on it, you lose quality!
Yes, you CAN freeze green tomatoes and have them for dinner on Thanksgiving... a little flavor is lost, but not all of it, and it is a treat! Slice them thicker than you would to cook them fresh, however.
No, you do NOT cook vegetables thoroughly, just a blanche and cold water bath...
Fruits
Blackberries Rinse under very gently running cold water and lay out on a layer of paper towels to dry. When dried, lay a single layer on cookie sheet and freeze... then, store them in a freezer bag or freezer container.
If you will be making pie with them, you can roll them in sugar first, but I just thaw them and add sugar when I make them. They will taste just picked!
Strawberries lose their firm texture, so only freeze berries you will use in pies, muffins, or as a topping... they simply do not retain their texture, whether canned or frozen.
Cap the berries, after gently wiping them with a DRY paper towel. Water causes the acid in strawberries to turn...
Freeze whole berries, just as you would blackberries, and transfer to FREEZER BAGS or CONTAINERS and save for up to six months.
If you like sliced berries over ice cream, pancakes, etc., slice them into a 50% syrup (directions later) and freeze. These can go into a bag, or containers, either works fine!
Peaches: I peel mine without blanching, but some types of peaches have skin that is difficult to peel. If you want to try to peel without heating them, take a sharp knife from top to bottom and back around, pull seed out and peel each half, starting the peel with the tip of the knife.... Slice or leave halves intact and drop into 60% syrup (instructions later). Freeze in bags or containers... these make a wonderful topping for ice cream or a fantastic cobbler, with a MUCH BETTER TASTE THAN CANNED PEACHES! If you have ever tried canned peaches from the store, and tried a fresh peach, I can honestly tell you that is the same difference you will experience when you compare home canned to frozen. The taste is night and day! Peaches can be a little grainy, so never use overripe peaches. If you use slightly underripe, it's okay with these, since the syrup is so heavy!
Apples slice and freeze in a 50/50 syrup or slice and freeze individually, like with blackberries and strawberries, and use in pies or cobblers. Granny Smith Apples or a similarly textured apple work best, since a grainy or wetter apple will break down. These slices can be as thin or thick as you like, just slice them as you would for pie, and quarter them, if you intend to fry them.
VEGETABLES
Beans Use fresh, blemish-free Green Beans. I like Blue Lakes, since they are stringless, and HUGE, and can be just broken and prepared. White Half Runners are more plentiful and better loved in the South, however. Green Beans offer a better quality later when you prepare them by dropping them into boiling water for about a minute, then lift them into a sink of ice water, drain them WELL and put them in freezer bags...
Make sure you have washed Beans thoruoghly and string them well. Once you have blanched and rinsed them in ice water, you must lay them out on a towel, covered with a towel, to dry. If you don't, you may grab a bag or container of rancid beans in the dead of winter...
Corn Shuck it, get all the Silks (strings) you can see and dip into a sinkful of salty water. This will remove any silkworms or other insects that have hidden and will get any dirt out of the corn.
Drop into rapidly boiling water for about 3 minutes, either half ears or whole, transfer to ice water bath in sink, drain and freeze... it is that simple.
If you want to freeze corn with no cob, there is a wonderful tool available at Walmartdont have to dig kernels out of the water... fill bags or containers and freeze. Corn will keep indefinitely. Fresh corn prepared in this way is SO much better than the ears you buy at the store, since the kernels are still crisp, not soggy messes like the ones you find in the store!
Okra can be frozen breaded or unbreaded, but I have NEVER had luck freezing okra that has been breaded without at least partially frying it. This makes for really hard breading later. I just wipe down my okra, since water tends to make it really soggy, and it loses quality in the freezer.
Use SMALL, TENDER pods. Okra is NOT a BIGGER IS BETTER item.
Cut into 1/2" rounds, freeze individually, and bag! Bread it after you thaw it for a fresher taste and texture.
NEVER WASH OKRA AFTER CUTTING IT! This will result in gooey, nasty centers.
Tomatoes Ripe tomatoes don't freeze well in my experience and this is one of the exceptions to the frozen is better feelings I have. Canned whole, crushed, sliced, diced, tomatoes just work better!
HOWEVER, Green Tomatoes are excellent frozen, since they don't have as much acid, or as much of a water base as ripe ones.
I peel them, but some don't... slice them and freeze individually on cookie sheets, bag them and thaw in bag in a cold water bath when you want to make them. If you like Green Tomato Chutney or Salsa, freeze them in very thick slices or whole and dice them just before you use them in a recipe.
If you are using green tomatoes in a stew or hot recipe, you don't even have to thaw them... just drop them in!
Squash, such as yellow or zucchini freeze really well. Peeled or not, sliced or whole.. in a bag... wash them, dry them, freeze them... it's really that simple!
Cucumbers don't freeze as well as other squash, but I have had some success. Not great for eating them raw, but really good results for recipes...
Bell Peppers and Onions, for stews, meatloaves, fajitas, work well, but I only freeze them if I grow them, since they are inexpensive and available year round...
Carrots are always good when frozen, either raw, or blanched, cooked completely, or halfway... just drain them well, peel them if you like, run them through a mandolin, julienne them, slice or quarter them and freeze. I haven't found them to lose texture or taste when frozen.
These are some of the things I freeze. I intend to try Pears and Pumpkin, along with some other things this year, and will update as I have successes or failures...
Happy Freezing!
Green Beans:
Wednesday, May 25, 2011
Grilling Side Dishes
Have you ever had grilled veggies? Oh, if not, I beg you to try it!
No big preparation is needed, and, as luck would have it, I happen to have some basic recipes for you to try.
You WILL need something to top your grill surface if you have the traditional slat grill rack... they are inexpensive, and if you have aluminum foil, not necessary. I will caution you to use Heavy Duty Aluminum Foil, so that you don't cook your veggies to perfection and drop them on the ground when you take them off the grill!
I just put a sheet on the grill after having rolled each side to form lips, so the juices don't escape...
Here are a few recipes for you to try
Asparagus
Use a basting brush or your hands to rub (very lightly) some olive oil and garlic (either granulated, minced or powdered) over you asparagus. Lay it one layer deep on the grill during the last 3-5 minutes of cooking your main dish... if you use foil, you wont' have grill marks, if you use the toppers you can buy, it makes a nicer presentation, with the lightly colored marks...
Potatoes
I toss my new red potatoes (my personal fave... use whatever you have) in a tiny bit of olive oil, OR I lay them on a cookie sheet and spray with cooking spray (butter flavor is excellent for this) and sprinkle the potatoes with a mixture that is 1 part garlic powder to 2 parts salt, and 1 part Black pepper. slice the potatoes about 1/4 to 1/2 inch thick slices and sprinkle this mixture onto the potatoes... the only purpose for the spray or oil is to hold the spices to the vegetable, so go easy on them... we aren't frying here, just adding flavor... grill the potatoes about 3 minutes on each side on a medium hot grill, just until they get tender and begin to brown. ( I Don't let them brown, but go with your tastes on it. Just make sure they are cooked through. Color is subjective)
Medley
Cut a zucchini, a yellow squash, a bell pepper (whatever color you like) and an onion. Cut the squash into thick slices, the pepper into thick strips and cut the onion into quarters and separate the quarters into petals as they cook, NOT before, or they will burn.
You can marinate these in Italian Dressing, using the Light version if you are watching calories and fat. Or you can spray them like the potatoes and put herbs on them. These cook better in foil pouches with fork holes punched into them, to allow the grill flavor to get to them. (I use charcoal, or wood chips on a gas grill to add flavor to my dishes)
These were inspired by a trip to Howard's in Gatlinburg, Tn. with my husband in 1997. They grill their veggies over hickory and they were wonderful... if you use a gas grill with no wood chips, you'll get steamed veggies... either way, an easy way to have sides without cooking inside AND out..
Onions...
Halve an onion and brush the raw edges with Olive oil and salt. Grill on medium heat until tender, and just before serving, a tiny pat of butter placed on it to melt is a wonderful finish!
Tomatoes are excellent on the grill. You just need to halve them, and salt them to draw out some of the moisture. Choose a firm Roma or something similar in texture... or try whole grape tomatoes sprayed or brushed... are you sensing a theme, here? As long as they are lightly sprayed or greased to allow them not to stick, most any veggie will grill!
Corn
Pull the husks back and remove the silks on sweet corn, but DO NOT remove the husks... soak the ears for about twenty minutes and grill while you cook your proteins... so tasty..
OR, wrap shucked ears in aluminum foil, after putting a pat of butter in with them, poke a few holes in the foil away from the butter, and put it on the cooler section of your grill... very tasty!
BREAD!
Oh, my, if you haven't had grilled toast, you are truly deprived of a taste sensation.
I use a Texas Toast (you can get this anywhere you buy bread) or a loaf of Italian Bread from the bakery section of the store...
Slice it about two inches thick, melt butter and add garlic and if you like, Parsley,(burns easily, so I add it after cooking but before it cools) Place on the grill, turn as it gets grill marks, and toast it... I pair this with steak and get those juices off my plate, folks... I am NOT a dieter, especially when it comes to Grilled Bread
Fruit
Grilled Pineapple is an amazing treat. I used canned slices and fresh spears. Pairs well with grilled chicken marinated in teriyaki baste and seasoning (not teriyaki sauce). Just be careful with the slices. The idea is to heat it, get the grill marks on it, and serve, NOT to caramelize the pineapple or to dry it out...
Sugary fruit will stick to the grill, so be sure you spray your grill rack before you heat it...
I like grilled banana, although it is easy to overdo them... slice them like you are making a banana split and lightly brush with unsalted melted butter, REALLY LIGHTLY brushed! Grill about a minute, flipping constantly... serve with a caramel sauce over ice cream.... can you taste that right now? OH, my!
Experiment and come up with your own grilled sides.
I do everything from green bean bundles to corn...
No big preparation is needed, and, as luck would have it, I happen to have some basic recipes for you to try.
You WILL need something to top your grill surface if you have the traditional slat grill rack... they are inexpensive, and if you have aluminum foil, not necessary. I will caution you to use Heavy Duty Aluminum Foil, so that you don't cook your veggies to perfection and drop them on the ground when you take them off the grill!
I just put a sheet on the grill after having rolled each side to form lips, so the juices don't escape...
Here are a few recipes for you to try
Asparagus
Use a basting brush or your hands to rub (very lightly) some olive oil and garlic (either granulated, minced or powdered) over you asparagus. Lay it one layer deep on the grill during the last 3-5 minutes of cooking your main dish... if you use foil, you wont' have grill marks, if you use the toppers you can buy, it makes a nicer presentation, with the lightly colored marks...
Potatoes
I toss my new red potatoes (my personal fave... use whatever you have) in a tiny bit of olive oil, OR I lay them on a cookie sheet and spray with cooking spray (butter flavor is excellent for this) and sprinkle the potatoes with a mixture that is 1 part garlic powder to 2 parts salt, and 1 part Black pepper. slice the potatoes about 1/4 to 1/2 inch thick slices and sprinkle this mixture onto the potatoes... the only purpose for the spray or oil is to hold the spices to the vegetable, so go easy on them... we aren't frying here, just adding flavor... grill the potatoes about 3 minutes on each side on a medium hot grill, just until they get tender and begin to brown. ( I Don't let them brown, but go with your tastes on it. Just make sure they are cooked through. Color is subjective)
Medley
Cut a zucchini, a yellow squash, a bell pepper (whatever color you like) and an onion. Cut the squash into thick slices, the pepper into thick strips and cut the onion into quarters and separate the quarters into petals as they cook, NOT before, or they will burn.
You can marinate these in Italian Dressing, using the Light version if you are watching calories and fat. Or you can spray them like the potatoes and put herbs on them. These cook better in foil pouches with fork holes punched into them, to allow the grill flavor to get to them. (I use charcoal, or wood chips on a gas grill to add flavor to my dishes)
These were inspired by a trip to Howard's in Gatlinburg, Tn. with my husband in 1997. They grill their veggies over hickory and they were wonderful... if you use a gas grill with no wood chips, you'll get steamed veggies... either way, an easy way to have sides without cooking inside AND out..
Onions...
Halve an onion and brush the raw edges with Olive oil and salt. Grill on medium heat until tender, and just before serving, a tiny pat of butter placed on it to melt is a wonderful finish!
Tomatoes are excellent on the grill. You just need to halve them, and salt them to draw out some of the moisture. Choose a firm Roma or something similar in texture... or try whole grape tomatoes sprayed or brushed... are you sensing a theme, here? As long as they are lightly sprayed or greased to allow them not to stick, most any veggie will grill!
Corn
Pull the husks back and remove the silks on sweet corn, but DO NOT remove the husks... soak the ears for about twenty minutes and grill while you cook your proteins... so tasty..
OR, wrap shucked ears in aluminum foil, after putting a pat of butter in with them, poke a few holes in the foil away from the butter, and put it on the cooler section of your grill... very tasty!
BREAD!
Oh, my, if you haven't had grilled toast, you are truly deprived of a taste sensation.
I use a Texas Toast (you can get this anywhere you buy bread) or a loaf of Italian Bread from the bakery section of the store...
Slice it about two inches thick, melt butter and add garlic and if you like, Parsley,(burns easily, so I add it after cooking but before it cools) Place on the grill, turn as it gets grill marks, and toast it... I pair this with steak and get those juices off my plate, folks... I am NOT a dieter, especially when it comes to Grilled Bread
Fruit
Grilled Pineapple is an amazing treat. I used canned slices and fresh spears. Pairs well with grilled chicken marinated in teriyaki baste and seasoning (not teriyaki sauce). Just be careful with the slices. The idea is to heat it, get the grill marks on it, and serve, NOT to caramelize the pineapple or to dry it out...
Sugary fruit will stick to the grill, so be sure you spray your grill rack before you heat it...
I like grilled banana, although it is easy to overdo them... slice them like you are making a banana split and lightly brush with unsalted melted butter, REALLY LIGHTLY brushed! Grill about a minute, flipping constantly... serve with a caramel sauce over ice cream.... can you taste that right now? OH, my!
Experiment and come up with your own grilled sides.
I do everything from green bean bundles to corn...
Seasoning Tips for Grilled Steaks, Chops, etc
When I grill a steak, I don't do those itty bitty girlie steaks. You know the kind- so small, you have to move the potato and roll to find it.
I am NOT suggesting you eat a steak the size of your head, although I have seen times I could have!
But if you get a large steak and cook it correctly, you can serve two to four people and each can have a steak cooked to their liking.
I like to get my steaks where they actually have a Butcher... have them recommend a good cut and tell them how thick you want it, etc. Those pre-packaged steaks at some stores have been travelling in a truck, post packaging, for a week, and the taste is truly different from those delivered locally. I never freeze a steak, unless I buy a side of beef. They need more seasoning when they have been frozen, in my opinion.
So, how do you know whether a steak is done to your liking, without piercing it with a thermometer, and losing those wonderful juices? Well, use your hands...
if you press your thumb against the steak and it feels similar to the padding on your thumb when you lightly close your fist (not clenched), it's rare...open only your thumb only, and press it, you have medium..open all the way, and that is what a well done steak feels like... without being as dry as shoe leather...easy, huh?
Now, for seasoning...
Salt toughens meat, so use it LAST... just before serving, but AFTER cooking... it also dries out the juices, so you wont lose them if you do this..
I know, some of you are anti MSG, so if you are, don't use this, but I love it... Tiger Seasoning, formerly known as Praise Allah, is similar to Accent, but with a little different flavor, and when you use 1 part Tiger to 2 parts Garlic Powder and 1/2 as much Black pepper as Tiger, you get a really simple seasoning that tastes heavenly on a steak, chop or burger...
I dress my steaks on occasion with Unsalted Real Butter, heated with some Minced Garlic. Pour this over your steak, just a touch of it, just before serving, and be amazed at how that plain steak suddenly doesn't need sauce...
There are some excellent rubs pre-mixed out there, and one Gary and I have fallen in love with is Webber Steak and Chop Seasoning... cook the meat to your liking and pour it on just as you turn it the last time... yummy1
Fresh herbs are a pretty and easy way to make Chicken on the Grill become something you look forward to, rather than something you settle for..
Garlic and Rosemary pair well and are equally tasty on Chicken and Pork, particularly on a Pork Loin or Tenderloin.
There is a sauce I buy on occasion to marinade pork chops and chicken, and it is truly unique...everyone who watched the Brady Bunch remembers Peter asking Alice about dinner and doing his best spy impersonation as he reported they were having "pork chops and applesauce" ... well, this sauce is made of spices and applesauce and I get it at a Grilling Store in Sevierville in Magnolia something Shopping Center, on the right, just past Popeye's on 441... you can get it at Simonton's Cheese House in Crossville, Tn. It is called Tennessee Gourmet Apple & Spice Sneaky Hot. This sauce is available online, as well, and sometimes the Gourmet's Market on Kingston Pike or the Cook's Department at Smokey Mtn. Knife Works carries it...
There are degrees of heat available in the sauce, and you add things to it to make the marinade I use... the recipe is right there on the bottle... it is really good, and sweet at first, then you get a bite at the finish... we really love this sauce.
These are some simple but proven ways to add flavor to everyday dishes... with today's quick heating infrared grills, gas cookers, etc, you can grill out on weeknights... try some of these tips and if you come up with something new, post it on here and help make the blog more interesting for all of us!
I am NOT suggesting you eat a steak the size of your head, although I have seen times I could have!
But if you get a large steak and cook it correctly, you can serve two to four people and each can have a steak cooked to their liking.
I like to get my steaks where they actually have a Butcher... have them recommend a good cut and tell them how thick you want it, etc. Those pre-packaged steaks at some stores have been travelling in a truck, post packaging, for a week, and the taste is truly different from those delivered locally. I never freeze a steak, unless I buy a side of beef. They need more seasoning when they have been frozen, in my opinion.
So, how do you know whether a steak is done to your liking, without piercing it with a thermometer, and losing those wonderful juices? Well, use your hands...
if you press your thumb against the steak and it feels similar to the padding on your thumb when you lightly close your fist (not clenched), it's rare...open only your thumb only, and press it, you have medium..open all the way, and that is what a well done steak feels like... without being as dry as shoe leather...easy, huh?
Now, for seasoning...
Salt toughens meat, so use it LAST... just before serving, but AFTER cooking... it also dries out the juices, so you wont lose them if you do this..
I know, some of you are anti MSG, so if you are, don't use this, but I love it... Tiger Seasoning, formerly known as Praise Allah, is similar to Accent, but with a little different flavor, and when you use 1 part Tiger to 2 parts Garlic Powder and 1/2 as much Black pepper as Tiger, you get a really simple seasoning that tastes heavenly on a steak, chop or burger...
I dress my steaks on occasion with Unsalted Real Butter, heated with some Minced Garlic. Pour this over your steak, just a touch of it, just before serving, and be amazed at how that plain steak suddenly doesn't need sauce...
There are some excellent rubs pre-mixed out there, and one Gary and I have fallen in love with is Webber Steak and Chop Seasoning... cook the meat to your liking and pour it on just as you turn it the last time... yummy1
Fresh herbs are a pretty and easy way to make Chicken on the Grill become something you look forward to, rather than something you settle for..
Garlic and Rosemary pair well and are equally tasty on Chicken and Pork, particularly on a Pork Loin or Tenderloin.
There is a sauce I buy on occasion to marinade pork chops and chicken, and it is truly unique...everyone who watched the Brady Bunch remembers Peter asking Alice about dinner and doing his best spy impersonation as he reported they were having "pork chops and applesauce" ... well, this sauce is made of spices and applesauce and I get it at a Grilling Store in Sevierville in Magnolia something Shopping Center, on the right, just past Popeye's on 441... you can get it at Simonton's Cheese House in Crossville, Tn. It is called Tennessee Gourmet Apple & Spice Sneaky Hot. This sauce is available online, as well, and sometimes the Gourmet's Market on Kingston Pike or the Cook's Department at Smokey Mtn. Knife Works carries it...
There are degrees of heat available in the sauce, and you add things to it to make the marinade I use... the recipe is right there on the bottle... it is really good, and sweet at first, then you get a bite at the finish... we really love this sauce.
These are some simple but proven ways to add flavor to everyday dishes... with today's quick heating infrared grills, gas cookers, etc, you can grill out on weeknights... try some of these tips and if you come up with something new, post it on here and help make the blog more interesting for all of us!
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