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On July 31,2013
Ever get a hankering for a great burger only to find your fridge betrays your hunger by lacking the one ingredient you need most: a great ground-beef burger? Don’t be left empty-handed and craving anymore.
On July 17,2013
Mustard is the world’s oldest condiment. Celebrated in the U.S. with National Mustard Day on the first Saturday of August, it is the most universally used condiment in the world, as well. Whole, cracked, ground, and powdered mustard seeds have been mixed with other ingredients to create a sauce of many hues and intensities since the days of ancient Rome. Half a world away, the Chinese have been using mustard seeds whole, rather than ground, in cooking for thousands of years.
On July 16,2013
The preparation of London Broil is a thoroughly American creation, one that dates back to colonial times, but was different from today’s version. Back then, a relatively thin and less tender cut of steak was pan-fried and cut into thin slices on the bias across the grain. Today’s version includes marinating the steak for several hours to tenderize it before cooking it with high heat, either in a broiler or on the grill, to no more than medium-rare.
On July 15,2013
When you want a milder, lighter option for the grill, veal is the answer. Although veal is not commonly thought of as a grilling item, it’s versatile in that its delicate flavor lends itself to pairing well with other flavors, spices, and sauces. Plus, a lighter-on-the-palate option is always welcome on a sultry, hot summer’s day.
On June 13,2013
Selecting wines for grilled fare follows the same essential rules used for any dish prepared by roasting, braising, or other indoor cooking techniques. Smoking, barbecuing, and grilling foods alter their fundamental flavor composition.
On June 11,2013
More and more, backyard cooks are turning to pork when deciding what to grill. It is delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasonings.
On June 10,2013
Popular throughout Southeast Asia, satay is said to have originated in Indonesia, where it is the national dish. Also known as saté, this handy hand-held food is a popular street food and appetizer throughout Southeast Asia. Satay is similar to other skewered-meat dishes from around the world, such as yakitori, shish kebab, shashlik, chuanr, and sosatie. What sets satay apart as distinctly Southeast Asian is that it is usually chunks of fish, poultry, or meat on bamboo skewers soaked in a sweet and spicy marinade featuring flavors of lime and garlic. And it’s typically served with a spicy peanut dipping sauce on the side.
On May 12,2013
On May 12,2013
There’s a big difference between cooking fresh sausages versus fully cooked sausages on the grill. You’re looking for the same result with each, but how you get there requires different paths.
On May 6,2013
The term barbecue comes from barbacoa, which is purported to translate as “sacred fire pit.” And fittingly so, because we can hardly think of a more transcendent food experience than sinking your teeth into the melt-in-your-mouth results of true low-and-slow barbecue. The results are fully worth waiting and watching for hours upon hours, and the experience is pure bliss. |
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