This has been around for a while, but thought I’d post this for your perfect 4th of July cookout! Enjoy….(by the way, I was told that Costco makes a great hotdog).
Hope you all have a wonderful 4th of July weekend! Boun Appetito!
So, what’s your favorite kind of crust? Answer my poll and you become eligible for a chance to win my new cookbook (winners chosen by random selection). After taking the poll, click on “comments” to fill out your e mail information. All winners will be contacted and nnounced July 30th. THANKS for taking the time!
Original Crust Sample:
Thin Crust Sample:
Happy Father’s Day! Today is the perfect day to do some outdoor “smoking”. I have owned a propane grill for years, just love it. But I have always wanted a charcoal grill to get the real charcoal flavor for some types of food. A few weeks ago, I finally made that leap to a charcoal grill! Last night I attempted my first ever (yes its true) smoked ribs.
This has always been my son’s tradition (I think because it gives him an excuse to drink beer….hehehe)
I found this great blog about smoking ribs without a traditional smoker. See below. I prefer to use “baby back ribs” instead of “St. Louis” style, also I love Wickers instead of apple juice, has a LOT more flavor. And here is my recipe for the “rub”:
2 tablespoons light brown sugar
1 teaspoon Spice Islands® Garlic Powder
1 teaspoon Spice Islands® Onion Powder
1 teaspoon Spice Islands® Smoked Paprika
1 teaspoon Spice Islands® Pasilla Chile Powder
½ teaspoon Spice Islands® Cayenne Powder
1 tablespoon Webers® Smokey Mesquite Seasoning
½ teaspoon Spice Islands® Black Pepper
½ teaspoon Spice Islands® Salt
I also prefer to leave the rub on as long as possible, preferably overnight. One more thing, I wrap my ribs in foil or the first couple of hours of cooking, this is known as “Crunching”.
Originally posted on Eatocracy:
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen’s online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.
The secret to great barbecue in your own backyard isn’t necessarily going out and buying all sorts of special equipment. You don’t require a smoker, and you don’t need the huge barbecue…
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It’s a TACO Grilling Party, with my BEST grilling friend, Weber® Just Add Juice® Marinade Mixes.
Click on link below for recipes.
I LOVE watermelon….now with the seedless varieties its even more desirable, no more “spitting the seeds out”! Here is a little history thanks to Wikipedia
Watermelon (Citrullus lanatus var. lanatus, family Cucurbitaceae) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp). Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (usually green with dark green stripes or yellow spots) and a juicy, sweet interior flesh (usually deep red to pink, but sometimes orange, yellow, or white).
A watermelon contains about 6% sugar and 91% water by weight. As with many other fruits, it is a source of vitamin C.
The amino-acid citrulline was first extracted from watermelon and analyzed. Watermelons contain a significant amount of citrulline and after consumption of several kilograms, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.
Watermelon rinds, usually a light green or white color, are also edible and contain many hidden nutrients[vague], but most people avoid eating them due to their unappealing flavor. They are sometimes used as a vegetable. In China, they are stir-fried, stewed or more often pickled. When stir-fried, the skin and fruit is removed, and the rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US. Watermelon juice can be made into wine.
Watermelon is mildly diuretic and contains large amounts of carotenoids. Watermelon with red flesh is a significant source of lycopene. Preliminary research indicates the consumption of watermelon may have antihypertensive effects.
Now, what’s the BEST way to cut up a watermelon you might ask? Well, this has been on Facebook and I thought it was brilliant..so here you go. Start out with a cutting board and a sharp knife. Cut your watermelon in half lengthwise, then cut widthwise.
A quick and easy (of course) pasta salad to go with any picnic. You will need 1 pound of good Italian quality Orzo Pasta, 1 package of Weber® Just Add Juice® Citrus Herb Marinade, ½ cup orange juice, ¼ cup Mazola® Corn Oil, ½ cup red onion, finely chopped, 1 English cucumber, see below on how to prepare it, 1 cup cherry tomatoes, quartered, 6 ounces feta cheese, 2 tablespoon black olive, sliced and 2 tablespoons freshly chopped cilantro.
In a medium sized mixing bowl add marinade, orange juice and corn oil. Whisk until well combined. When preparing the cucumber, peel skin, but not totally, see below. Use a fork to make ridges into sides of cucumber.
Orzo Pasta Salad
1 pound orzo pasta, cooked according to package directions
1 package Weber® Just Add Juice® Citrus Herb Marinade Mix
½ cup orange juice
¼ cup corn oil
½ cup finely chopped red onion, about one half of an onion
1 English Cucumber, chopped
1 cup, 5 ounces, cherry tomatoes, quartered
6 ounces crumbled feta cheese, tomato & basil flavored, if desired
¼ cup sliced black olives, optional
2 tablespoons fresh cilantro, chopped
Combine marinade mix, orange juice and corn oil in a large mixing bowl. Whisk until well blended. Add cooked pasta and remaining ingredients. Stir until well combined.
Serve with additional cilantro for garnish, if desired.
Happy Memorial Day, check out these recipes for your weekend parties!
Originally posted on WREG.com:
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Grilled Marinated Salmon Tacos
1 lb. fresh salmon
1 package Weber® Just Add Juice® Sesame Ginger Marinade Mix
½ cup orange juice
1 bunch fresh scallions, chopped
4 large taco shells
1 large onion, sliced thickly
4-6 assorted small peppers
2 avocados, sliced
Prepare salmon according to marinade directions (do not marinade overnight). Remove fish and discard remaining marinade. Grill on preheated cooking grates until the internal temperature of the fish reaches 140°F. Let rest 5 minutes, flake meat apart.
Place onion slices and peppers on prepared grill. Cook until vegetables are soft and slightly charred. Remove from heat and let cool 5 minutes.
Place shells directly on hot grate rotating 90° after 1 minute. Turn shell over and repeat process.
On toasted taco shell, place salmon, vegetables and avocado slices.
White Wine Sangria with Lemoncello
1 bottle (750 ml.) Spanish white…
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