Summer Seafood

Seafood lends itself to summer.It 's so versatile in this season. Any kind can go from the grill to a salad. It's just  getting creative with it.

What kind of seafood you want is up to you. Many go with shrimp because it's easy to work with and versatile. Steaming shrimp is a simple make and the best for sealing in it's flavor. This makes for a tastier salad.Shrimp salad can be eaten on it's own , a fresh leaf of Bibb lettuce or in a tasty roll. You can use mayo but combine it with lemon juice to make it lighter and less greasier. Dill is added for flavor along with chopped celery.Chopped red onion also gives it more flavor but you could use onion powder if this is too overpowering in flavor. Dijon mustard gives it some zing as well as color. After mixing well , the salad should be left to chill for at least two to three hours. Overnight in the fridge is the best. Howe you serve it is up to you. Try it on a lettuce leave with a tomato wedge or in a crusty roll for a light lunch or even dinner. Grilled shrimp is another way to go.it should be marinated first usually in a simple one of lemon juice ,olive oil and that seafood must Old Bay Seasoning.  You could add sugar to caramelize the shrimp but this is up to you.This last is a great addition to any barbecue because it also goes well on chicken too. Skewer the shrimp and then grill for three minutes on each side until they have char. 

What are the best fish to grill? Salmon comes out as the number one. It's flavor can mix with anything , where it's a savory sweet teriyaki sauce or a tart and bright lemon.Keep in mind that wild salmon has a stronger flavor than farm raised which has a sweeter and milder taste.It should be brushed with a quality oil such as grape seed or extra virgin olive oil. grill the fish on both sides on a 450 to 500 Farenheit degree grill for six to eight minutes to ensure the fish wont' stick to the grates and pull away easily when lifted. what to serve with it? Try grilled asparagus with a light lemon butter sauce. Another popular fish for the grill is tuna. There are so many different types but the best for grilling is albacore.Its' fleshy white meat is perfect for barbecuing.Most tuna marinades have an Asian bent. Create one that is a mix of soy sauce , and freshly shredded ginger. it should be marinated for thirty minutes before grilling for two to three minutes on each side on a 475 degree Farenheit grill. what about cod? Is it too flaky to put on a grill? No.You can easily create some tasty barbecued fillets but just be careful with handling them.Generously oil the grill before cooking so the fish won;t stick.You can try a combo rub of onion and garlic powder with paprika for color and flavor. Grill on a 400 degree Farenheit for four minutes on each side,

Summer seafood is always the right choice.It;s delicious and versatile. Try it in a salad or grilled for a tasty warm weather meal.

ThaiFusions - Your Grilling Must Have

It is grilling season and with it the same old recipes.How to liven up those chicken wings and ribs? By giving it the fusion treatment , thanks to some new sauces that feature the best of Thai flavors. Thaifusion has just introduced three new grilling sauces that can be used not just for barbecues but also for dips and even salads.

  This brand is perfect for those who live to cook or just love eating the tasty and flavor packed cuisine, It started with Toi Borthwick, a Thai national who married a Scottish American over forty years ago. The cuisine was not as popular as it is now so finding even the simplest sauces was hard. She had to create her own, sometimes fermenting curries and fish sauces in clay pots in her backyard. Those recipes now form the sauces that make the company she owns with her children.. Thaifusions has both curry sauces and grilling sauces that reflect the varied  sweet and fiery flavors of Thai cuisine.. It is the barbecue sauces, however that bring out the flavors of southeastern Asia. Peanuts are a staple of Thai cooking and their peanut sauce delivers it.It is blended with  creamy coconut milk to give it a silky texture with an eye opening punch of fire.Another new comer is the chile pineapple grilling sauce , a typical Thai marriage of fruity sweet and eye watering spicy.A tad less hotter is their mango ginger grilling sauce, made with brown sugar to sweeten it. The company also sells green curry and Panang curry sauces that are used primarily for cooking. All sauces can be b ought at Williams-Sonoma or Sur La Table.

The sauces are perfect for grilling. One of my favorites is the chile pineapple sauce because of the tiny bits of pineapple in it.It is the perfect marinade and sauce for both pork and chicken. Use it to baste on chops before grilling and serve with a pineapple mango chutney. Try chicken wings and drumsticks marinated in them for thirty minutes. It can also be used as a dip for naked nuggets, grilled bits of unbreaded chicken.For a different twist try the chicken nuggets  with the peanut grilling sauce, It's an easy  way to make the classic Thai street fare chicken satay. Usually this dish is labor intensive due to making the sauce from scratch,First marinate the chicken pieces in a combo of fish
 sauce and soy sauce and then grilled to a crispness.The satays are then served with dipping bowls full of the peanut sauce. I can also be used for a cold Thai noodle salad as well.Robust meats like steak and hamburger are perfect with  the mango ginger. Create a steak satay  with a soy marinade and serve with the sauce.Marinate t-bones or skirt steaks with it and then serve with more sauce. Add some to hamburger patties for a fiery and fun surprise.It would also be good as a chicken marinade too or as a wing dipping sauce.

Thaifusions Grilling Sauces are must haves for this year's grilling season. They add sweet and heat , livening up any cut with Thai flair. Get all three and enjoy the blend of chilis and fruits.with your favorite barbecue meats.

Rib Ticklers

Barbecue happiness is a tasty rack of ribs slathered with a tangy sauce or fiery rub.Dogs and burgers can't compete with them.Done right ,they're almost as soft as butter and just as flavorful as any roast.Many home chefs are intimidated by grilling ribs.Yet they're pretty easy to work with and they require little tending while on the grill. The first step is deciding what kind of rib you want for your barbecue.Pork is the tastier of the two but it comes with warnings.Any pork cut has to be cooked thoroughly ,Eaters can wind up with trichinosis or even swine flu surprisingly.Despite this, pork ribs are still popular and many home barbecuers would get them before buying the beef ones.If planning a barbecue, figure five to six ribs per person.Beef ribs are the bigger of the two and a person can probably finish off two at a dinner.These kinds of ribs do require more work.The cuts have a thin ,gummy,membrane that has to be pulled away.You can do this ,by simply inserting a knife point or even a screwdriver between the meat and the membrane.A butcher can do this as well. It will make for a more tender, juicier rib.Beef ribs also have more calories and more grams of fat.If you're having a big party , it"s more cost effective to have the pork ones.Beef ribs are great for a small barbecue with just family and a few friends. Either one can be slathered with sauce or rubbed with a spicy jerk.You can buy both or make them on your own.One of the best sauces is made with Dr. Pepper.The soda is a fun summer drink on it's own however also is great blended into a homemade sauce.One recipe calls for the drink to be mixed with orange juice ,honey, cider vinegar and cayenne pepper.If this is a bit too sweet, then go with a traditional sauce.!Most of them do contain sugar however notvas much as the Dr.Pepper one.Most contain a good amount of ketchup and cider vinegar.Liquid smoke is often added for an even smokier flavor. Finely minced and onion are also added.If you want a more teriyaki styled one, then use a mix of saki, soy sauce and cut scallions.A dry rub is another good way to infuse flavor.Most rubs give a nod to the Jamaican jerks.These are super spicy ,packed with chili powder ,and two or three kinds of ground peppercorns.Most ribs have some brown sugar added and this works well on both pork and beef.As for cooking both , use wood chips and not charcoal briqueetes.Try either apple, hickory or pecan for more flavor. Ribs are the ideal barbecue meat. Prepped and cooked right, they are pure heaven.This is the best of the grill,get them and enjoy!

Carapelli Olive Oil Earthy Goodness

Olive oil is in high demand now. It serves as both a dressing to all those fresh picked veggies along with an excellent base for a barbecue  marinade. The trick is choosing one that can handle both jobs. Carapelli Olive Oil is up to the task.It can be used in almost any summer recipe.

Its' company is one of the oldest importers in the States first coming from Florence in 1893. Carapelli comes in four types from extra virgin to organic  All are cold pressed. Unlike other olive oils, it has a peppery aftertaste with somewhat of a bite. It can be a bit strong for those who aren't used to an oil with attitude. If that's the case, then temper it with lemon which seems to cut down on the taste.

Carapelli is great for hearty salads. Think of it in a tomato and garlic one or one made from nothing but  artichoke hearts. Try  it with more bolder tasting greens like arugula or endives. Carapelli olive oil would be the perfect marinade base for beef ribs and chops. Add it to a mix of minced garlic, along with the stronger herbs of oregano and rosemary.It can also be used a a marinade with fish , but with this I would only do a soak of just the olive oil with an equal amount of lemon juice (fish tends to be oily so I wouldn't use too much of the oil.

There's nothing like a good olive oil for summer salads and grilling. Try Carapelli for both of these . It's a great addition to summer cooking.

Cooking With Guinness

If you want to bring out the flavor of red meat or even chocolate then think about adding a traditional Irish ingredient.  Think Guinness stout in for heartier stews and more flavorful burgers. It doesn't create a boozy  type of meal but one that gives richness and complexity to even the simplest of dishes.Even just half a cup of the brew can do wonders, even in cake batter.

Guiness' rich taste comes from the fact that it's made with barley since its' inception in1759. Also the roasted malt and hops also bring something to the flavor as well. The ale works best in tandem with red meat. Use it in shepherd's pie to create a rich earthy taste  that will bring out the literal beefiness. This works well with the traditional crisp potato crust and even sweetens up the pie's carrots and peas.Another idea is the famed Guinness burger where half a cup s added to ground meat along with a dash of Tabasco and chopped onion. Again the stout will bring out the meat's flavor, creating one of the best burgers ever.

Can Guinness be used as a marinade? Yes! In fact it's; excellent for any kind of steak or even kabob.A good recipe includes two cans of stout along with molasses  for thickness and sweetness. (the recipe comes from The Food Network) For added bite, toss in red pepper flakes and garlic (although I'd nix these). There is a simpler recipe that calls for onion along with garlic. I would maybe just use brown sugar , molasses and Guinness and leave the meat soaking in it  for two to three hours. You can finish with the latest cupcake flavor Guinness, The stout is also used in creating a boozy mini cake , usually with a chocolate or devil's food base.

Guinness is a great drink on it's own . However it;' also best used for bringing out the flavor of beef and even cakes. Use it to create a great summer dish full of flavor.

A Good Marinade

This is the height of grilling season. Every cut of meat from steaks to burgers are going to be cooked over an open flame. Unfortunately most outdoor cooking can leave any meat dried out and flavorless. If that's the case then use a good homemade marinade.It will make it juicy and chock full of flavor.

This was the topic of Melissa Clarke's A Good Appetite Column in yesterday's New York Times Dining. She offers up a tasty blend of sweet and sour perfect for any kind of cut , but aimed at the flank. Usually this cut is dense and often dries out .It needs a good marinade to turn it into a memorable and delicious cut of beef.,Ms. Clark also offers hints on marinating, telling readers to marinate as long as possible to ensure a softer ,buttery texture.The best period of time is overnight.The meat will not be tough and chewy  otherwise,

The marinade itself is a  tasty blend of sweet, salty and hot.She adds chopped jalapenos and ginger for heat along with sriracha ,a Thai condiment made of garlic and chimi paste. Sweetness comes with light brown sugar blended  For  more flavor use garlic and scallions. Lime juice is thrown in for  color and zest. You can vary this if you want. Nix the jalapenos or ginger if you don't want the marinade too fiery or cut down on the scallions for less  bite. For more sweetness, add orange juice instead of lime and think about ginger crystals  as well.

A marinade can make even the dullest flank steak amazing. All it takes is a variety of different tastes and a good overnight bath. It leaves your grill with a tasty dish that;s good hot or cold.

Super Bowl Prep Week

Just like the Giants and the Patriots , this is the week to prep for Sunday's big game. It's a time when loyal fans and foodies alike should be getting ready for their parties.Some items can be bought the day before, or day of. However it's best to get most of the ingredients on the days leading up to the Super Bowl.

If the party is themed then stock up on tablecloths and napkins in your team colors.In my area, which is Giants country, anything and everything blue from balloons to tablecloths is being gobbled up, .If you're getting paper tablecloths and napkins get two or three packs of them. Guests get messy, They spill and slop all over.It pays to have back up (along with extra sponges to wipe up any spills). Soda is another item to stock up on. There are some good sales this week and also if you are well stocked you don't have to go out mid game to buy more. Frozen foods can also be bought in the days ahead. If you have a freezer then use it. Buy your hors d' oeuvres and appetizers now . There will be more to choose from now on Sunday morning. Also stock up on desert and marinade  ingredients. You won't have time to on Saturday, if you plan on making the bulk of your party food then.

Of course if you're serving chicken wings or a London broil you can buy these closer to Sunday.Friday is a good day because it gives you time to  prepare the meats with marinades and spices . Any seafood should be bought  fresh on Sunday however because shrimp and crab are popular game dishes. Order it now to ensure you get them. Ditto for the veggie and fruit plates. However if you're making your own fruit plates , you can get the  produce fresh on early. Saturday or Sunday.

Even fans have to prep for the Super Bowl, just like their favorite teams. Start buying what you need for Sunday. Don't fumble and wait til the last minute. That results in hungry guests and shortages. Create a winning party by being prepared.

Holiday Roasts

With Christmas a week away and New Year's a mere two weeks its time to start thinking of what you;re going to be cooking. Moat of you have visited your butchers or your grocery;'s meat counter. Some of you are still in a quandary over what to serve. The best bet is the traditional roast. Here's the question. Roasted what?

Most people usually go for ham or turkey. If you're of German descent the first is always the preferred choice. Ham is relatively easy to bake or roast.It usually just takes an hour and can be glazed with a number of coverings. Pineapple juice and ginger ale are the most popular simply because they break down the pork enzymes, rendering the meat almost butter soft. Turkey again is a great choice because you can feed a large number of people with it it;s also more kid friendly too. Besides there's nothing like leftover turkey too the next day,.

For other ideas think about a whole roast pork or even London broil. Loin of pork can be intimidating to cook at first because of the size. However it;s really no different than any other roast. it takes about two hours to cook. and it's a dry roast. Unlike other roasts you can have fun flavoring it. Try a marinade in either lemon juice or vinegar to break down the enzyme s to make it tender. You can also use a flavorful rub for added taste. London broil is another good holiday choice. It does have to be marinaded for about four hours. You can use garlic, soy or even balsamic vinegar for flavor and then cook for half an hour. London broil is great for smaller dinner parties and just family gatherings.

A holiday roast is always special .You can have tradition with ham or turkey or something new with pork roast or London broil Whatever you choose will be perfect for your Christmas or New Year's table.

Spice Up Your Summer

If you want to turn your summer into a spicy one then think about adding peppers and other hot flavors to your cooking. This season is the perfect time to experiment with fiery marinades and atomic rubs. Heating up your cooking is also a great way to keep grilling fresh too. That extra jolt add livelines to tired old wing and rib recipes.


What adds zing to summer cooking? Try any kind of red or chili pepper. These are great both as a dry and wet ingredient. You can mix dried chili with cracked black pepper and a little salt for some spice. Also a pepper marinade would be good on any kid of red meat such as steak or beef ribs.You can mix sweet and fiery as well Add some ground ginger or even cinnamon to the mix. Toss in a little brown sugar to a cayenne pepper rub for an interesting burst of sweet and hot. If you prefer hot with zest then add some garlic or oregano to t he rub.

Another way of spicing up your meals is by marinading them in a fiery sauce. You can make your own or add to a mix. A dash of red pepper flakes take the sugary edge off any bottled barbecue sauce. Some cilantro mixed into a garlic and lemon marinade will give chicken and fish some bite. You can also try a dash of tequila for extra oomph or some a tablespoon of bourbon (this is more for barbecue sauce).Experiment with tastes and ingredients until you achieve the flavor you want.

Add some wallop to your dull barbecue this year by adding some heat and zest. It will make for not only memorable meals but for some new favorites.

Marinade Season -Make The Best One For Your BBQ

Now that we're into the grilling season , it's time for good marinade recipes. Marinades are fun and easy to make . You can customize them to your tastes and make them four alarm spicy or tangy sweet.Marinades are one of the easiest barbecue recipes to make. They just require a dash of this and a pinch of that.


Any marinade starts off with liquid. This could be olive oil , juice, wine, honey or even vinegar.Then you can add what you want to it. For a zesty marinade, try any citrus juice including freshly squeezed grapefruit (or a cup of the store bought unsweetened). and some pepper flakes. For a more traditional one you can add some oil,vinegar, freshly picked and crushed rosemary . and oregano If you're looking for a traditional Southwest one, think about adding agave juice and some jalapenos with a touch of sugar to balance out the heat. Adding any fresh herbs or spices can turn a blah marinade into something wonderful. Experiment with different ones to give you the flavor that you most like

Sometimes it's the meat that demands a certain kind of marinade. Just plain lemon juice and oregano work on lamb while pork ribs call for something sweeter. Chicken and steak can be versatile. You can marinade them both with a traditional bath or try variations to make their flavor pop. Fish calls for a light marinade such as a lemon based one, possibly infused with thyme or dill. Anything too oily and it will create havoc with the meat's natural oiliness.

It's time to start creating amazing marinades. You can use time honored recipes or whip up your own creations. Either way they'll add zest and character to any barbecue.

Things Go Better With Coke

Cocoa Cola has been a summer standard for more than one hundred years. Who hasn't enjoyed a summer sitting by the beach or the pool with a can of it? Or made Coke ice pops or a Coke float?

This iconic drink started in 1885 , possibly as a competitor to an Italian coca wine, Vin Mariani. It was first made in Columbus, prohibition was launched through some of Georgia's counties and that's when Coke became carbonated. Its' early use was more for medicinal , claiming to cure everything from headaches impotence to addiction. It was also sold as a syrup to squelch nausea and calm upset stomachs. (in fact Coke is still used for that purpose today. I you feel a little queasy, COLA Coke over crushed ice really helps). It's iconic lettering was there from the very beginning thanks to Pemberton's bookkeeper, Frank Mason Robinson who designed it. it was a copy of the flowery cursive handwriting known as Spencerian script , popular of the times. The bottle as we know it was designed by Earl R. Dean in 1915.

Throughout the decades there have been many recipes involving Coke. There's the famous Coca Cola cake frosted with Coca Cola icing. This is a devil's food with the drink's added sweetness. Some barbecuers like to make a Coke marinade because they say it tenderizes the meat and leaves that sugary taste. You can also use it to make a teriyaki chicken or even throw a cup into a meat loaf mix to flavor it. Coke can even be used in a dressing for a sweet slaw or a different tasting salad dressing. Mostly it's use d in desserts, whether in ice creams or in pies. cakes and breads. I wonder if there's a Coca Cola cookie out there. Now that would be neat.

Coke has gone with our troops in war and celebrated our most glorious events as a country. It's our first party drink and the drink that gets us through a rough day. It really is a part of the American way of living.