Pork On The Grill

Pork is usually a barbecue's uninvited guest. Most people prefer beef or chicken or even the rarer shrimp or tuna. Yet by ignoring pork ,they're missing out on some tasty cuts.It's a versatile meat that can work well with anything on it,from. A spicy rub to a simple citrus squeeze. One of the best cuts is the simple pork chop.Pork , unfortunately has the problem of being dried out and too tough when set over an open flame.For a juicier bite,brine the chop in a salt and water bath for two to three hours prior to putting on the barbecue.Another idea is a marinade. This works well for a thinner pork chop because the meat will absorb more of the fluid. Start with a simple vinaigrette ,.Use olive oil lemon juice and maybe some Rosemary for extra flavor. you can also use a bottled salad dressing such as Italian for grilling. Pork loin is another grill worthy cut.Again, it may dry out after intense searing so prepare it with a marinade.With this you can go spicy by adding chili peppers to the liquid or sweet ,adding eithervhoney or molasses alongvwithva dash of orange juice.For something different try poke kabobs.These can be marinaded in a vinegar and preserve mix to give it a tang.For all pork dishes ,please use meat thermometer.Undercooked pork can harbor parasites which can lead to trichinosis, a deadly condition affecting the internal organs.The internal temps on any pork cut should be 145 degrees Farenheit. Pork is a great alternative to chicken or beef.Try pork kabobs or grilled chops for a different barbecue experience.It's a tasty shake up to the ordinary.

Delicate and Cool Peach Dishes

Peaches are one of those warm weather treats that work well in every dessert.They are sweet but not overpowering ,juicy ,but not so much.The Italians know what to do with them especially during these sweltering times.Turn them into cool and elegant desserts, perfect ends to a summer 's late supper. Dave Tanis explored this in yesterday's City Kitchen column in yesterday's New YorkTimes Dining section.He has a couple of recipes perfect for the current crop.The first is the sheerly simple bath in red wine.Use a medium red wine along with sugar.For bite Mr. tanis gives the fillip of freshly ground black pepper along with Ginger and nutmeg.This cuts down on the sugar and makes the dish thoroughly refreshing.You can add a few blackberries ,as the recipe suggests, for color and variety. The second ish is a bit more labor intensive but still tasty.It is the absolutely heavenly zabaglione mixed with the peaches.Zabaglione or sabayon as the Piedmontese call it , is an ethereal blend of egg yolks,sugar and Marsala wine.This is whipped into a froth as it cooks in a bain marie or double boiler.The custard is then poured into individual frappé or coupe dishes.The peaches are layered on top until they lightly sink in. This is the time for ripe , juicy peaches.Try them in an elegant Italian style either with a cold spiced wine bath or gracing a dessert glass of sabayon.These are two ,chic yet simple ways to have this gem of the season.

Paella Both For Land And Sea

Paella is one of those dishes that works well in the summer.It ISA versatile dish that can use both land and. Sea ingredients.It is a dish that can be made on a grill or even a fire pit.All in all it's a great dish ,chock full of tasty ingredients ,flavored with spices. This delicious dish was the subject of an article in today's New York Times Dining section . The piece written by Dining regular John Willoughby tells of a yearly contest between his writing partner , Chris Schlesinger and restaurant owner Valerie Burgo of South End Formaggio of Boston. Mr. Schlesinger is known for a seafood paella while Ms Burgo is famed for her land inspired paella.There is even an audience that tries out both.Either way ,both is a winner.There's nothing like a flavorful paella ,redolence with spicy meats and al dente rice.This last is a special Spanish style one that rapidly soaks up the liquids. This gives the rice a chewy external while the inside is creamy and moist What is the difference between land and sea paellas.Ms Burgo uses rabbit which is seared before being added to the dish.This maintains the meats smokiness throughout the dish.Other meats include chicken ,the traditional spicy Spanish sausage, chorizo along with jam on .A seafood paella is redolent with shrimp and clams.Chicken and choriz is laso used as is the traditional bomb a rice.Mr Schlesinger adds a scraped garlic garnish to. His along with a savory mix of saffron ,sherry and cumin.The best part for both is the crust at the bottom called rak rak. This is a crunchy addition to already tasty dish.. Paella is one of the best summer meals out there.It is a delicious mix of spices meats and rice.Whether you make it land inspired or sea influenced ,it is a veritable dish of the gods.Make it any way this summer, and enjoy the cornucopia of different flavors.

Eating Through A Heat Wave

Doing anything during a heat wave is a chore. This includes cooking and eating. Yet you have to sustain yourself despite the high temps? What to cook and eat? The easiest, lightest foods you can think of making and eating. There are some tasty dishes that are a cinch to create and are as light as air.

Think salads during these impossible days. Put a spin on the original by using Spring greens or spinach as the base.Add much needed protein with bacon, hard boiled eggs and cheese. Use cold cuts or already cooked bacon (or you can just microwave it). A chef salad is the perfect hot weather dinner , with various cold cuts such as chicken roast beef, and ham tossed over Cobb lettuce. You can also throw in julienned cheeses such as American , cheddar and Swiss. Served with a homemade French or a simple vinaigrette along with breadsticks,Another is the famed French Salad Nicoise. This is made with tuna fish and anchovies along with hard boiled eggs, and capers with tomatoes and greens. It's a refreshing alternative to the classic dish.

As much as grilling is a part of summer it is also hot. Who wants to stand over an inferno for half an hour in 100 degree temps?. Go cold with sandwiches. The best kind is an Italian hero. These are easy and fun to make. Get a variety of different sliced meats such as morta della, cappicola and salami. Shred lettuce and slice tomato to layer on the bread along with mozzarella or Provolone slices. You can make a dressing using oil, red wine vinegar and rosemary. Heroes can also be stuffed with homemade chicken , tuna or egg salad Remember to make the salads as close to dinner time as possible This ensures freshness and are free from the threat of food poisoning and salmonella.

During these impossible times. you have to eat. Make the lightest and easiest foods with the least minimum of fuss. They'll get you  and your through these hellish times

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.

The Crisp Cookie Revolution

There's something going on with cookies in the United States. Gone are those clingy chewy kind and in their stead a new version. It's the crisper , more homemade tasting and looking kind. To be honest it's a step up and away from all those soft little Frisbees that have been gracing our tables.. These provide better texture and flavor.

To be honest crisp cookies have been around since - oh  forever. They were called snaps, and were wafer thin (although strangely enough not wafers) and the first were ginger flavored. The name probably came from the sound the cookie makes when being broken or bitten/Much later the Nabisco company made them in chocolate and chocolate chip along with the ginger ones They fell out of favor thanks to  companies like Entemann's introducing a denser, richer chewier dough in the early 1980's . People wanted  clingy cookies , more with a cake like texture than the traditional brittle one.

That's changing. I noticed a return to the crispy side when I first discovered  the version from the  Flaky Tart, a four star bakery from Atlantic Highlands New Jersey The baker produced one that had the melt in your mouth buttery and chocolate flavoring yet with a crackly texture. I also discovered that they made their oatmeal cookies with the same bone china texture.Then this type started showing up in grocery stores , just in the chocolate chip flavor. I recently found out  that Target's brand Archer Farms also has these snaps, however they've expanded into the snickerdoodle and sugar cookies types along with the ubiquitous chocolate chip.

Will this trend last forever? I hope so. There's nothing like a crispy cookie to satisfy your need for crunch and sweetness.Crispy rules.

Preserving Your Produce

Hot weather is not kind to fresh produce. Weather can make even the crispest and freshest harvests go wilty and soggy. There are ways of preserving fruits and veg - and it can be very simple and tasty.

Most veggies like broccoli turn brown almost as soon as they're cut.It has to do with the way the mitochondria reacts to being severed (as mentioned in Wednesday's New York Times Dining section).  You can easily mist them and other vegetables such as tomatoes and peppers by placing  them between paper towels. Another way is a sort of pickling by using a simple oil and red wine vinegar dressing. This keeps the veggies crisp and flavorful. Some people swear by salt but that only brings out the moisture and prematurely ages the produce

Fruits should also be kept fresh otherwise mold spots occur.Try to keep them separate or even in brown paper bags. This last can help in the ripening process as well. Lemons and limes fare the best, while apples require a cool dark place - even a cellar is good . Another way of keeping fruit fresh and tasty is cutting it up and macerating  the pieces in a simple sugar sauce. Mix brown sugar or stevia together and pour over it .Add some lemon juice to preserve flavor and color. You can servealso this plain or with Cool Whip or vanilla ice cream.

Keeping produce fresh is a hard task during these hot days. It can be done though to ensure fresh and still tasty food. Don't let the hot days get you or your harvest down.