Between the onset of Spring and Global Warming the temperatures have been perfect for grilling. Gather up the friends and have a quick munch down get together. No need for weeks of planning or fancy do-dads, just a few phone calls, texts and emails can turn into a Friday Night Delight.
A theme such as Southern BBQ, Texican or Mediterranean can be set or it can be a pleasant free for all. If one or two people take care of the meats the others can fill in with condiments and compliments. No need for assignments as the food always seems to work out just like the old "Stone Soup" tale.
If time is at a premium meats can be marinated overnight and sliced or pounded out thinly for quicker grilling and increased tenderness. Chicken can be par-boiled and finished on the grill. Many salads or sauces can be made the night before. For those who want to stay out of the kitchen there is always a need for beverages. When there is not room to gather at someones home try gathering at a local park.
Get out and enjoy life with a few great friends, some fabulous food and save a Guinness for me.
Quick Grilling Recipes to follow over the next few weeks so keep an eye out for the yummy stuff.
The series of ideas and many of the recipes to follow this post have been inspired by my dear friend Charlotte. She has been the gracious hostess of many a fine chow down. Her generosity has gathered a colorful cast of characters over the years who have inspired both my writing and my palate. Thanks Lady.
Thursday, April 30, 2009
Wednesday, April 15, 2009
Those Fabulous Eggs
I love eggs and all the fabulously easy things that you can do with them. I however was shocked to find out that many folks don't cook with them because they are afraid. Fear no more.
When buying eggs, open the carton and move each one just a bit. If the egg is stuck there may be a cracked egg. In that case move to the next carton. If you buy eggs that were laid today, store them for two days before use and they will not taste so gamey. Gamey is that old unwashed gym sock taste. Phew.
Boiling eggs is easy, it is the peeling of the egg that gives some folks pause. For easier peeling put plenty of salt in the water. This does not flavor the eggs but does help to separate the shell from the egg. When you have finished boiling the eggs let them cool for a few minutes, then roll them on a hard surface to loosen up the shell. Yep roll those suckers until they have little cracks all over. Peel under running cool water and the shell should come right off.
Boiled Eggs
Take your eggs out of the refrigerator and let rest on the counter. The easiest method for boiling is to put enough water to cover your eggs and then a big scooch more into a pot. Don't forget a generous shaking of salt. Come on just a little more salt, don't be scared. Bring the water to a rolling boil and lower the eggs into the pot using a spoon. Reduce heat to a gentle boil. For hard boiled a good seven minutes will ensure that the eggs are done all the way through. Three minutes and the whites will be done but the yolk still runny.
Hard boiled eggs out of the peel will last if kept in the fridge for 5 days. If you chop the eggs best to use right away as the yellows will dry out. Soft boiled eggs should be eaten immediately.
When buying eggs, open the carton and move each one just a bit. If the egg is stuck there may be a cracked egg. In that case move to the next carton. If you buy eggs that were laid today, store them for two days before use and they will not taste so gamey. Gamey is that old unwashed gym sock taste. Phew.
Boiling eggs is easy, it is the peeling of the egg that gives some folks pause. For easier peeling put plenty of salt in the water. This does not flavor the eggs but does help to separate the shell from the egg. When you have finished boiling the eggs let them cool for a few minutes, then roll them on a hard surface to loosen up the shell. Yep roll those suckers until they have little cracks all over. Peel under running cool water and the shell should come right off.
Boiled Eggs
Take your eggs out of the refrigerator and let rest on the counter. The easiest method for boiling is to put enough water to cover your eggs and then a big scooch more into a pot. Don't forget a generous shaking of salt. Come on just a little more salt, don't be scared. Bring the water to a rolling boil and lower the eggs into the pot using a spoon. Reduce heat to a gentle boil. For hard boiled a good seven minutes will ensure that the eggs are done all the way through. Three minutes and the whites will be done but the yolk still runny.
Hard boiled eggs out of the peel will last if kept in the fridge for 5 days. If you chop the eggs best to use right away as the yellows will dry out. Soft boiled eggs should be eaten immediately.
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