Start Cooking blog

The Easiest Way to Make Pie

kathy@startcooking.com (Jessica Howard) — Thu, 24 Jul 2008 06:00:00 -0500

We’ve all heard the expression “easy as pie”, but anyone who has tried making pie from scratch knows that it's pretty tricky.
Plus, it involves locating and dusting off that rolling pin your mom gave you when you started college.
Let’s leave the pastry to the professionals at the local bakery, shall we?
The person who coined that phrase must have been referring to frozen and no-bake pies, which anyone can pull off. Plus, these don’t-worry-be-happy desserts make great treat for friends and family.

There are typically just two elements:
1. A ready-made pie pie crust, which you can buy in the baking section of the grocery store, or a homemade graham cracker crust
2. A filling that requires a few ingredients and very little effort

Here are some ideas and recipes for making easy pies:

Ice Cream Pie
You can concoct a very simple pie without a recipe. Buy a ready-made pie crust (or make a graham cracker one) and a tub of ice cream or frozen yogurt. Set the ice cream out to soften. Once you can scoop it easily, fill the pie crust, smooth the top and add any toppings you want (nuts, whipped cream, chocolate sauce). Then put it back into the freezer until serving time.

Pudding Pies
Simlarly, you can make a custom pie with pudding and fruit. Just buy a box of pudding mix – chocolate, vanilla, or another flavour – follow the directions, and pour it into a ready-made pie crust. Top it with sliced bananas, strawberries, or whatever you like. Refrigerate until dessert.

Frozen Lemonade Pie
The folks over at Baked Perfection tried this recipe (from the Food Network show Down Home With the Neely’s) for a Fourth of July party and fell in love with it. Set in a graham cracker crust, its sweet, lemony filling calls for frozen lemonade concentrate, whipped cream and sweetened condensed milk. An easy alternative to a baked lemon meringue pie!

Nutter Butter Frozen Pie
Hello, peanut butter fans? It’s your dream pie calling. This one has a crust made of crushed Nutter Butter cookies (but feel free to substitute a pre-made one) and a frosty peanut butter and cream cheese filling.

Frozen Oreo Pie
Who can resist the Oreo cookie? We already know that Oreos keep our milk from getting lonely, and that it’s great fun to twist off the top of the cookie and lick out the filling. So, now, let’s crush them and use them in this frozen pie!

Frozen Blueberry Pie
This pie is not frozen in the sense that it sits in the freezer; it’s a baked blueberry pie that calls for frozen blueberries and a frozen pie crust. I’m including it because summer is the time for blueberries (even frozen) and this is a very easy version of your typical fruit pie that calls for crust made from scratch.

Chocolate Fudge Pie
After you read Kathy's post on this decadent pie, you'll never look at silken tofu the same way again. It's one of the keys to this pie's creamy fudginess.

No-Bake Chocolate Peanut Banana Tofu Pie
Here's another recipe that involves tofu. This pie uses either a homemade or store-bought graham cracker crust to hold an intense filling. It takes about 15 minutes to make, then goes in the fridge or freezer for a couple of hours.

No-Bake Mango Pie
Anything mango is great in the summer. This one contains mango puree (which the author found at an Indian grocery store), whipped cream and mascarpone cheese. How can you go wrong?

No-Bake Key Lime Pie
A can of frozen limeade concentrate is what gives this simple pie its lime flavour.

No-Bake Strawberry Cream Pie
In this recipe, you puree some strawberries, add milk, sugar, cornstarch and lemon juice, et voila!

***

P.S. For those of you ready to tackle the pie dough making challenge, our friend Heidi at the Ward Street Bistro has a wonderful pie crust recipe that does not require "rolling out" the dough. This "Press in the Pan" pie dough recipe looks great for anyone intimated by a rolling pin!

Grilled Sandwiches: How to Go Beyond Grilled Cheese

kathy@startcooking.com (Donna Diegel) — Tue, 22 Jul 2008 12:00:00 -0500

Summer picnics, ball games, family outings, hikes and camping trips are great occasions to grill sandwiches. You can eat them hot off the grill or cook them ahead for a portable lunch. Grilling turns even peanut butter and jelly sandwiches into a warm, gooey delight. However, grownups probably want something a little more sophisticated. Ready to try some new and exciting grilled sandwiches?

Why Grill a Sandwich?

Because it makes the outside of the bread (or wrap) toasty and crispy, and makes the filling all warm and gooey. If you cook it on an outdoor grill, you’ll add smoky flavour to an otherwise ordinary sandwich.

How do I Grill a Sandwich ?

If you have an outdoor barbecue, fire it up, oil the grate and throw (well, not literally) your sandwich or wrap on the grill. Be careful not to let the filling drip through the grates.

If you don’t have an outdoor barbecue, you can grill a sandwich on your stove top, using a frying pan, a cast iron skillet, a cast iron griddle or a grill pan. Other options are the George Foreman Grill, a panini grill or a toaster oven. For more information on these indoor grilling options, scroll down below the recipes.

A Grilled Monte Cristo Sandwich, courtesy of Kevin Lynch, Closet Cooking

Grilled Sandwich Ideas

Here's an easy breakfast sandwich: Slice a croissant or an English muffin in half and butter the insides, or butter two pieces of your choice of bread. Place on a hot griddle, or frying pan butter side down and grill until you like it. Remove to a plate. Place a slice of cheese on one side and a slice of cooked Canadian bacon (or another meat of your choice) on the other. Meanwhile, fry two eggs and when they're done, assemble your sandwich with the eggs in the middle. Season to taste. The heat from the hot eggs will melt the cheese and you'll have a tasty breakfast sandwich!
Surprise your kids and make a Grilled Peanut Butter and Jelly Sandwich. Make it healthy by using natural peanut butter and all fruit preserves. Want to Reinvent the Peanut Butter and Jelly Sandwich? Here's a list of ideas, including bacon, bananas (the Elvis sandwich), mayonnaise, potato chips and raisins.
Here's an excellent example of Grilled Vegetable Panini using a panini grill. Step-by-step instructions with photos show techniques and ingredients for a delicious game-time sandwich. These can also be made on the barbecue or a stove top griddle using a weight to flatten the sandwiches.
This Grilled Monte Cristo Sandwich (shown above) will knock your socks off! It's basically a ham and cheese sandwich, dipped in egg and milk and French toasted. Paired with strawberry jam and mustard, this is a real unique taste treat!
Grilled Chili Cheese Quesadillas can be put right on the barbecue for a fast outside summer lunch.
Start with your basic delicious Grilled Cheese Sandwich, then dress up your Grilled Cheese for company by using these 9 variations.
What is a Cuban Sandwich? I've had a fascination with these sandwiches ever since I had one at a local restaurant. It was succulent and full of flavor. It also looked easy to make. Cuban Sandwiches for Beginners is a great place to start for lots of tasty ideas. This simple Grilled Cuban Sandwich uses sliced turkey and ham, cranberry jelly, cheese and a pickle.
There's no rule in the handbook that says you can't grill a BLT! Although not technically a grilled sandwich, the all-American and beloved BLT would be awesome if you toasted it on a hot griddle.

Stove-Top Grilling Options

Cast Iron Skillet: This might have been the first grill pan ever to be used! Save some money and dig out your trusty old cast iron pan. It holds the heat, it grills evenly and if it's been well seasoned over the years, it's virtually non-stick!
Cast Iron Griddle: I have a large rectangular cast iron griddle that is ridged on one side and flat on the other. It lays across 2 burners and uses the heat from the stove for cooking. I've used this not only for sandwiches, but also French toast, pancakes, grilled chicken and much more.
Grill Pans: Special non-stick grill pans come with either ridged or flat surfaces. The square pan is the perfect shape for square sandwiches! These come in handy when you want to make a quick sandwich and don't want to plug in or buy another appliance. The advantage to these pans? They can be taken camping, too!

Counter-top Grilling Options

The George Foreman Grill is probably the most well-known electric grill today. Foreman claims that it "Seals in the flavor and knocks out the fat!" They come in all sizes and prices and are non-stick, making them a good choice for sandwiches.
Panini grills are not just for restaurants. You can get them in virtually any size and price range. Wise Geek has the best explanation, but it's a counter-top grill that is hinged and grills both sides of the sandwiches, hopefully with those appetizing ridge marks. It's either a great time-saver or a big space-waster, depending on the size of your kitchen and how often you use it.
Toaster Oven: There's probably a wedding gift sitting on a shelf in your basement covered in dust. Get that toaster oven out and start using it! It keeps the kitchen cool on a hot summer day and does a lot more than make toast! It broils open-faced sandwiches, makes an excellent Tuna Melt, and kids of all ages will love English Muffin Pizzas! Have the best of both worlds with English Muffin Pizzas with Tuna Fish!

The Top Five Most Active Posts

kathy@startcooking.com (Kathy Maister) — Mon, 21 Jul 2008 05:00:00 -0500

Here are the top five most active posts on startcooking.com for the last two weeks!

How to Cook a Pork Roast
How to Cook Corn on the Cob
35 Ways to Use Sausage
Pasta Sauce - Marinara
Tomato Sauce Recipe

How to: Tomatoes

kathy@startcooking.com (Kathy Maister) — Fri, 18 Jul 2008 05:00:00 -0500

There are many strange and wonderful looking tomatoes.

Tomatoes come in all colors: red, golden, green, pink, purple and even black! There is debate over whether they're fruits or vegetables (they're both, by the way), over pronunciation of the word – to-MAY-toe vs. to-MAH-toe, and over whether they taste better cooked or raw. But there's no question that they're delicious and, during the summer, you MUST enjoy them!

Today, with the help of Emily Chapelle, I'm sharing with you:

My new video of my nephew Jon Sacker's basic Tomato Sauce Recipe
How to Buy and Store Fresh Tomatoes
How to Peel and Seed A Tomato
How to Freeze Tomatoes
Buying the Best Canned Tomatoes
And finally Links to Great Tomato Recipes

If you or a friend have tomato plants, you're probably about to be overwhelmed with these usually red globes, and you can only eat so many BLTs for lunch! So what're you going to do? This quick tutorial will give you several ideas!

How to Buy and Store Tomatoes

When you pick up a good tomato, it should feel heavy for its size and have a distinct tomato-y smell. It should have a little “give” when you feel it, but not be mushy at all, and the skin should not be bruised or have blemishes or cracks.

The best place to get tomatoes is in your own backyard vegetable garden or from a local farmer's market. Tomatoes in the grocery store are often picked before they're ready, artificially ripened, and not as flavorful as the locally grown fresh varieties. Canned tomatoes are honestly often better than the tomatoes in the grocery store.

Do not refrigerate tomatoes, because their texture will change; they'll become mealy. Instead, store them on your counter top in a cool, dry spot, stem side down. Don't stack them on top of each other, because they'll tend to make each other mushy. Store them in a single layer.

There are roughly three types of tomatoes generally found at the grocery store.

1. Slicing tomatoes:

One popular kind is the beefsteak tomato.

It is grown for fresh use, and it yields large slices perfect for sandwiches! Look for the sign or the label on the tomato itself.

2. Paste/Canning tomatoes:

These are often smaller and more oblong-shaped than slicing tomatoes. They tend to be meatier and have fewer seeds - perfect for making sauces with creamy texture and lots of flavor, or canning for the long winter! One popular variety is the Roma tomato. These are also known as “plum tomatoes.”

3. Tiny ones:

Cherry tomatoes and grape tomatoes are the most popular. These are great for adding tomato flavor to dishes without any of the moisture associated with the cut fruit … perfect for pasta salads or green salads!

In the summertime, especially at Farmer's Markets, there are of course, many more varieties of tomatoes available. Here's a great website with a description of dozens of them.

How to Peel and Seed a Tomato

Some of you might be thinking - "why do I ever need to peel and seed a tomato?"

It can be a matter of preference but, generally speaking, for recipes with quick cooking times it is best to peel the tomatoes. Recipes that call for a long simmering time usually do not have you peel the tomatoes. In my Guacamole recipe I do not peel the tomato but I do seed it as all those extra seeds (and juice) really throw off the texture and can make it watery.

Start by cutting an X in the bottom of the tomato with a very sharp knife. You want to just pierce the skin.

If you are peeling just one or two (or three!) tomatoes put them in a heat-proof (Pyrex) bowl big enough so that when you add the water they will be totally covered.

Pour BOILING water over the tomato(es.)

Within about 10-15 seconds, the skin will have burst. (There are some who say to leave the tomato in the water for 3-to-4 minutes. WRONG! You do not want the tomato to cook and get mushy.)

Remove the tomato from the water with a pair of tongs.

You can also do this in a pot of boiling water, using tongs to add and remove the tomato from the pot.

Prepare an ice-bath, which is just a bowl of water with ice cubes in it.

Using tongs, drop the tomato into the ice bath.

This cools off the tomato and stops the cooking process. Remove the tomato from the ice bath and the skin now just slips off…

…and the tomato is all peeled.

To remove the seeds, cut the tomato in half with the blade of the knife parallel to the stem.

You can gently squeeze the tomato to remove the seeds, or just ease them out with your finger.

Once tomatoes are peeled and seeded they can get added to salads, dips, sauces, cold soups, etc.

The longest part of the entire process of peeling and seeding a tomato is boiling the water!

How to Freeze Tomatoes

If your garden is bursting with fresh tomatoes you can actually freeze raw tomatoes.

The University of Nebraska's Alice Henneman (MS, RD, UNL Extension in Lancaster County) has described how you would go about freezing raw tomatoes:

“Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you can freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice. Thawed raw tomatoes may be used in any cooked-tomato recipe. Do not try to substitute them for fresh tomatoes, however, since freezing causes their texture to become mushy. Tomatoes should be seasoned just before serving rather than before freezing; freezing may either strengthen or weaken seasonings such as garlic, onion, and herbs.

Preparation:

Select firm, ripe tomatoes for freezing. Sort the tomatoes, discarding any that are spoiled. Wash them in clean water. Dry them by blotting with a clean cloth or paper towels.

Freezing whole tomatoes with peels:

Prepare tomatoes as described above. Cut away the stem. Place the uncut tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched LINK before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly.

To use the frozen tomatoes, remove them from the freezer a few at a time or all at once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.

Freezing peeled tomatoes:

If you prefer to freeze peeled tomatoes, you can wash the tomatoes and then dip them in boiling water for about 1 minute or until the skins split. Peel and then freeze as noted above.

For more information on freezing tomatoes: Check this link to the National Center for Home Food Preservation, hosted by the University of Georgia Cooperative Extension Service: Freezing Tomatoes

Storage time

To extend the time frozen foods maintain good quality, package foods in material intended for freezing (that means proper freezer bags, not just any bag that's left over from the produce section of the grocery store). Keep the temperature of the freezer at 0 degrees F or below. It is generally recommended frozen vegetables be eaten within about 8 months for best quality.”

Buying the Best Canned Tomatoes

(From this point onward, I need to extend an apology to my world wide audience. The following reviews are based on canned tomatoes available in the United States. I would love it if any of my overseas readers could add in the comment section what canned tomatoes they could recommend from their country of origin. Thanks!)

All canned tomatoes are not the same. One should not dismiss canned tomatoes if the first brand you try does not meet your standards. There are many to choose from. Please keep in mind that some brands may have superior canned whole tomatoes but their “roasted” canned tomatoes are rated inferior. This is one purchase where you really need to read the label carefully!

Chris Kimbal, over at America's Test Kitchens, provides a useful guide. One of the many wonderful things they do at America's Test Kitchen is test ingredients.

Here is a quick summary of their recommendations on what canned tomatoes, diced tomatoes, and tomato puree they recommend:

WHOLE CANNED TOMATOES- HIGHLY RECOMMENDED:

PROGRESSO Italian-Style Whole Peeled Tomatoes with Basil
REDPACK Whole Peeled Tomatoes in Thick Puree
HUNT'S Whole Tomatoes

DICED TOMATOES- HIGHLY RECOMMENDED

MUIR GLEN Organic Diced Tomatoes
REDPACK Diced Tomatoes (REDGOLD on the West Coast)

TOMATO PUREE RECOMMENDED

HUNT'S: "Nice and thick," "tomatoey."
PROGRESSO: "Thick," "tastes kind of fresh."
CENTO: "Balanced, good flavor," "slightly bitter."
MUIR GLEN: "Thick and strong," "good flavor."
PASTENE: "Fresh tasting, "tinny."
REDPACK: "Velvety smooth texture, "very acidic."
CONTADINA: "Good balance," "slightly sour."
RIENZI: "Vegetable flavor," "very thin."

If you would like a more in depth description of America's Test Kitchen Review, head on over to America's Test Kitchen and sign in! Thanks ATK!

Links to Some Great Tomato Recipes!

Lovely and fragrant basil plants are everywhere! My Marinara Sauce uses canned tomatoes with a nice big bunch of fresh basil.

One of the easiest ways to use tomatoes is in Insalata Caprese, an Italian salad that combines chopped tomatoes, fresh mozzarella cheese, fresh basil, oil and balsamic vinegar. It's that simple!

Try this penne pasta recipe with tomatoes, black olives and feta cheese.

Creamy tomato soup by Love Homemaking uses canned tomatoes and sounds quite yummy.

These cheesy buttermilk baked tomatoes will fill you up for only 61 calories each!

If you like Mexican food, you've probably tried Spanish rice, a tomato-y twist on the plain white version.

My Pasta Salad is the perfect meal to enjoy this summer on a picnic. Bow-tie pasta, salami, olives, green onions, feta or goat cheese, vinaigrette dressing, and of course tomatoes make this salad a summer favorite!

This one's got a long name, but it's so mouth-wateringly delicious-sounding that I have to tell you the whole thing: Tomato and Fresh Basil Crostini (toast) with Feta and Roasted Garlic Cheese Spread…mmm. A great appetizer similar to bruschetta.

Tomato pie in a flaky pastry crust is a classically southern way to enjoy your garden's abundance of tomatoes. (Emily's pie used peeled tomatoes and it looks delicious!)

Tomatoes stuffed with rice are an easy and elegant dish to serve your summer dinner party guests. Try adding vegetables, sausage pieces, or ground beef to your rice mixture.

Fried green tomatoes are another classically southern dish. Green tomatoes have a tangier taste than red ones, and when breaded and fried, they make a crispy and fresh appetizer, addition to sandwiches, or side for crab cakes.

Try another version of the stuffed tomato. This one is filled with a breadcrumb-cheddar mixture.

A third stuffed tomato recipe fills them with orzo (tiny rice-shaped pasta) and two cheeses, then grills them. What a neat twist!

My taboule recipe (shown below) will keep you cool because there's no cooking involved! Plus, with fresh flavors like tomato, lemon, and mint, you can't go wrong.

Cheers!

Kathy

Get Your Idea Made Into a startcooking.com Video And Win a Wii Fit!

kathy@startcooking.com (Kathy Maister) — Sun, 13 Jul 2008 06:00:00 -0500

Startcooking.com is partnering with Chiquita to bring you a great contest in which you can win a Wii Fit and have your idea made into a startcooking.com video.

Our friends at Chiquita have asked us to make a video about their great Chiquita Bites product line, pre-sliced fruit and veggies that deliver great nutrition and pack a vitamin wallop in a super quick and convenient format.

As the focus of this product is its high nutritional value and convenience, we thought it would be great to have our friends and food bloggers help us come up with the best idea. This contest was also launched in our group on facebook, if you are a facebook member and want to be Kathy's friend, join our facebook group.

How to enter the contest?

Email your ideas for a 30 second video (150 words or less) that focus on using one of the following products in a fun an creative way. All entries must be receive before July 24th.

Chiquita Bites product line includes:

Apple Bites – Pre-sliced Apples
Apple Bites with Caramel Dip – Sliced Apples with a caramel dip
Apple Grape Bites – Sliced apples with washed loose grapes
Grape Bites – washed Loose grapes
Carrot Bites – sliced and washed Carrots
Peapod Bites – Sliced and washed peapods

The best idea will be turned into a video on startcooking.com with full credits given to you.

The winner also wins a free Wii Fit offered by Chiquita.

Contest rules can be read here.

I’m counting on your creativity and participation! Let yourself be inspired.

And remember the script has to be 30 seconds or less (150 words or less). Email us today!

Cheers!

Risotto with Tomatoes and Mushrooms

kathy@startcooking.com (Kathy Maister) — Fri, 11 Jul 2008 18:00:00 -0500

Heidi Adkisson, a former professional chef and now the Editor of Ward Street Bistro, is back and is cooking up a great Risotto! Not long ago, Heidi showed us how to make Berry Fruit Crisp which was fantastic!

She has been keeping busy doing scrumptious looking photo-tutorials at the Ward Street Bistro. (For example, the Corn Fritter Casserole is a “light” take on a southern classic, and the Market Seafood Chowder is to die for!) I am delighted to welcome Heidi back to startcooking.com!

***

Risotto with Tomatoes and Mushrooms

by Heidi Adkisson

Ah, risotto. Rumors are it requires constant stirring during a 20-minute cooking period. It sounds daunting. But, the fact is, you can make a delicious risotto-style rice dish with no stirring required. I'm going to share with you my mushroom-and-tomato version. It makes a special side dish for a larger meal - or works as the centerpiece for a vegetarian meal.

Here are the ingredients....

...but I want to focus a minute on the rice. Using the right type of rice (Arborio) is important to get the moist texture that characterizes risottos. Arborio is a medium-grained Italian rice that's high in starch, which results in a creamier texture than long-grained rice.

1) We'll start with 1 (14.5-ounce) can diced tomatoes in juice. To concentrate the flavors, drain the tomatoes in a colander (reserving the juice for another use).

2) To pull additional moisture from the tomatoes, sprinkle them with 1 teaspoon of salt.

3) Stir to incorporate the salt evenly. Let this mixture drain while preparing the other ingredients.

4) To prepare 2 cloves of garlic, first peel the cloves. To loosen the skins, I give the them a gentle whack with an old wooden potato masher, but the more conventional method is to press down on the cloves with the side of your knife.

5) Finely mince the garlic...

...and set aside.

6) Measure out 1/2 cup dry white wine (such as Sauvignon Blanc, Chablis, or Chardonnay)...

...1 1/2 cups low-sodium chicken broth...

...and 1 cup Arborio rice.

7) Place a medium saucepan with a heavy bottom over medium-high heat. Add 1 tablespoon of olive oil.

8) Add the Arborio rice to the saucepan...

...and stir to evenly coat the grains of rice with the oil. (This will prevent the risotto from becoming mushy.) Saute the rice, stirring, for about 1 minute.

9) Add the garlic...

...the white wine...

...and the broth.

10) Bring the mixture to a boil, stirring once.

11) Cover and reduce heat to medium-low. Cook the rice for about 20 minutes: you want the rice to be tender, but still slightly firm to the bite. While the rice is cooking, prepare the mushrooms.

12) Gently clean by wiping with a damp paper towel 1/2 pound of mushrooms...

...and slice.

13) Heat a large, heavy skillet over medium-high heat. Pour in 1 tablespoon of olive oil.

14) Add the sliced mushrooms...

...and saute until all the moisture has evaporated, about 10 minutes.

15) To the skillet add the drained tomatoes.

16) As soon as the rice is cooked, add it to the skillet.

17) Stir to combine.The texture should be moist and creamy. If necessary, add a bit more broth. Taste and add more salt if desired.

18) Serve immediately garnished with some freshly-grated Parmesan cheese.

This is a basic recipe that can be used with all sorts of ingredient combinations (vegetables, sausage, seafood, herbs...). Rather than garnishing with cheese, you can stir it in at the end. For extra richness, finish the dish with a tablespoon of butter. Risotto makes a great weekday meal and really doesn't take much more time than making a pasta.

Serves 2 as a entree; 4 as a side-dish.

Recipe: Risotto with Tomatoes and Mushrooms

serves 4

1 can of diced tomatoes (14.5 oz)
1 teaspoon of salt
2 cloves of garlic - minced
2 tablespoons of olive oil
1/2 cup of dry white wine (such as Sauvignon Blanc, Chablis, or Chardonnay)
1 1/2 cups of low-sodium chicken stock
1 cup of Arborio rice
1/2 pound of mushrooms - sliced
4 tablespoons of fleshly-grated parmesan cheese (adjust to taste - 4 to 6 Tablespoons)

Drain the tomatoes in a colander (reserving the juice for another use). Sprinkle with 1 teaspoon salt and stir to incorporate the salt evenly. Let this mixture drain while preparing the other ingredients.

Place a medium saucepan with a heavy bottom over medium-high heat. Add 1 tablespoon of the olive oil and the Arborio rice. Stir to evenly coat the grains of rice with oil. Saute the rice, stirring, for about 1 minute.

To the saucepan add the garlic, white wine, and broth. Bring the mixture to a boil, stirring once. Cover and reduce heat to medium-low. Cook the rice for about 20 minutes: you want the rice to be tender, but still slightly firm to the bite.

While the rice is cooking, prepare the mushrooms. Heat a large, heavy skillet over medium-high heat. Pour in the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and saute until all the moisture has evaporated, about 10 minutes. Add the drained tomatoes to the skillet.

As soon as the rice is cooked, add it to the skillet with the tomatoes and mushrooms. Stir to combine. The texture should be moist and creamy. If necessary, add a bit more broth. Taste and add more salt if desired.

Serve immediately garnished with some freshly-grated Parmesan cheese.

Serves 2 as a entree; 4 as a side-dish

35 Ways to Use Sausage

kathy@startcooking.com (Emily Chapelle) — Wed, 09 Jul 2008 06:00:00 -0500

Digg this Reddit

Mmmm ... sausage. Whether it’s Jimmy Dean at Sunday brunch, juicy ballpark franks at the game, or spicy merguez hot off the backyard grill, there’s no denying the delicious-ness of sausages.

They’ve got a solid fan base year round, but they are definitely the darlings of barbecue season. So, in the spirit of our popular 50 Ways to Use Bacon post, today we give you 35 Ways to Use Sausage.

Sure, there’s a bit of a “mystery meat” aura about sausages, because they are often made of leftovers, including organ parts and fat. The key to buying good sausage is to go for high meat content (70 per cent or higher) and all-natural varieties (which contain no fillers or artificial ingredients). If you’re buying hot dogs, go for the all-beef varieties.

There’s still the question of what kind of sausage to buy: Some sausages are cooked as part of their preparation, while others are raw, like most Italian sausage. Some are smoked, some are cooked and smoked, like kielbasa. While most sausage comes in a casing, American breakfast sausage is prepared in a patty format. Hey, these days there are even vegetarian and vegan sausages. To help figure out what’s what, here’s a handy guide to sausages from the National Hot Dog and Sausage Council.

The bottom line is, there’s a sausage out there to suit your fancy! And there are many ways to prepare them. Take a look at the sausage links (pun intended) below to find the best fit.

First, it’s important to know that sausages can be boiled, fried, baked, barbecued or poached. The British site Sausage Links gives basic cooking instructions.
You can’t talk about the U.K. and sausage without mentioning Bangers and Mash, a classic pub combo of sausage and mashed potatoes. Here’s how to make a standard version, plus a healthier one.
To make a regular American hot dog in the microwave, just follow Kathy’s simple instructions.
When your hot dog or sausage is ready, why not try going beyond ketchup, mustard and relish? Here are some ideas for hot dog and sausage toppings from around the world.
Now, what to do with all those extra hot dog buns? Vegetarians, take note of this brilliant idea: make a banana dog. Pop a banana in that hot dog bun, add some peanut butter or other toppings and you’ve got a portable breakfast.
Kathy’s Sausage and Egg Casserole is another great way to start your day. Plus, with make-ahead steps, you can get it ready tonight for tomorrow’s big brunch!
While we don’t recommend indulging in these sausage muffins every day, they’re easy to make and sure to be a brunch hit. They’re made with Jimmy Dean sausage, Bisquick and (yes, you’re reading this right) cheese soup.
The blog On Pans and Kneadles gives us more of a sausage McMuffin idea that you can make with the kids.
Italian Sausage with Zucchini Ribbons makes an elegant summer appetizer or light meal.
Try these turkey sausages, made with ground meat and fried up in a pan.
If you want to impress everyone, you can use your homemade turkey sausage in this pasta sauce, then make lasagna with it!
Roasted Sweet Potato and Andouille Sausage Soup consists of about four ingredients. Andouille (pronounced An-DOO-Wee) is a smoked pork sausage often used in Cajun cooking.
The Perfect Pantry gives us a recipe that takes advantage of an interesting grain (fregula sarda) in combination with leeks and sausage.
Make a hearty meal with this one simple recipe: Chickpea and Sausage Stew with Spinach.
Roasted Vegetables and Sausage is a great way to take advantage of deliciously fresh summer produce.
Or try vegetables, sausage, and pasta together in this 30-minute meal.
Blueberry and Sausage Bake sounds like another delicious breakfast option.
For a Cajun flavor, try these red beans and rice with sausage, spiced up with some Tony C’s Cajun seasoning.
Try some sausage, radicchio and mozzarella pizza with easy homemade crust for a change from takeout or delivery.
Have you heard of anelletti pasta? Think of the “O’s” in Spaghetti-O’s, only it’s nice, real pasta. Yum! Try it with sausage and greens for a fresh, delicious dinner.
If you know how to make biscuits (or buy them) you can impress the whole crowd for Sunday brunch with the best sausage gravy recipe to accompany them.
If you’re going to a potluck, give this spicy sausage bean hotpot (with beer in it) a try. You might just be the star of lunch!
For the heartiest of hearty soups, try this split pea soup with kielbasa in it!
For an easy dinner for a family of four, pick up some Italian bread on the way home and whip up this easy Italian Sausage Casserole.
This orzo with chicken and sausage looks absolutely divine, and the spice mixture sounds perfect.
If you want pasta with a zippy sauce, you might like this eggplant sausage sauce recipe. So easy!
If fennel is up your alley, try this ziti with sausage, onions and fennel.
Deep-dish sausage tomato pizza made from scratch looks and sounds delicious.
Or, for a wacky twist, try this upside-down sausage pizza! Maybe with pineapple upside-down cake for dessert?
These cheesy sausage balls would make a great appetizer or snack for game night (whether board games or football) with your frieands.
Here’s a way to combine apple pie and sausage! Apple and sausage pie is especially easy if you buy a frozen crust.
And, of course, if you’re vegan or vegetarian, you’ll need other options. Wifemomblogger found a great recipe for vegetarian sausage.
This fat-free vegan raves about the same recipe, which she has used in pastas, on pizza, in soup and more.
And once you’ve made your vegan sausage (or bought some) you can make roasted poblano peppers with mushrooms and vegan sausage, which has beautiful presentation.
For more recipes, and an extensive list of fine sausage shops (only in the U.K., sorry to say), visit the Sausage Fans website. Another Britain-based haven for sausage lovers is Sausage and Bread, a site "dedicated to sausage sandwiches, hot dogs and all varieties of that magical combination: sausage and bread."

How to: Eggs

kathy@startcooking.com (Kathy Maister) — Mon, 07 Jul 2008 12:00:00 -0500

Eggs, eggs and even more on eggs!

I have written and filmed quite a bit about eggs. Here I’m updating "The Incredible Edible Egg" story and will finish with ALL the links to the recipes that include eggs here at startcooking.com! These categories include:

The Basics of Cooking Eggs
The Basics of Buying Eggs
Breakfast & Brunch
Recipes Using Hard Boiled Eggs
Hidden Eggs
Sweets and Desserts (My favorite category!)

***

1. How to: The Basics of Cooking Eggs

Separating the yolk from the white part of the egg is an important thing to learn, as many recipes call for just the white part of the egg and other recipes have you add extra yolks.

For experienced cooks, cracking an egg is second nature. For new cooks, it can be a bit nerve-wracking. My video on Cracking and Separating Eggs has some great tips that will help the beginner.

Technically speaking, a hard or soft “boiled” egg” should actually be called a (hard or soft) “cooked” egg. However, I intentionally used the term “boiled” since that is the term most beginner cooks will recognize.

Many people wrote in to ask me how to make a “soft-boiled” egg. I was so busy making the hard-boiled, I forgot all about the soft-boiled egg!

To make a soft-boiled egg, follow the directions in the video of How to Boil an Egg BUT after the water boils, turn the heat down to simmer and continue cooking the eggs for between 3-to-5 minutes. The size of your egg and how “runny” you like the yolk will determine the cooking time. You will probably have to do a trial run to see what works for you!

As for Scrambled Eggs, I really keep thinking I should re-do that post. The information is great but, that’s the post where I dropped my camera in the bowl of raw eggs! The photos work but they are a bit hazy. (Plus it is the only post in which I’m wearing red nail polish! I find it very distracting!)

2. The Basics on buying eggs

Buying and storing eggs is different through-out the world.

There is a reason eggs are stored differently in Europe than in the USA. My post “Born in the USA” explains why.

“In the USA, government standards say all eggs must be washed and stored at temperatures no higher than 45 degrees Fahrenheit.

Washing the eggs is a good thing but it does leave the eggs without an outer coating and very susceptible to invasion by bacteria. Hence refrigeration is absolutely necessary.

In Europe eggs are not washed and don’t have to be refrigerated." Who knew?

3. Breakfast and Brunch

My Quiche video and the Sausage and Egg bake video are recipes for dishes that never go out of style. Quiche is my very favorite thing to serve to company, any time of the day. All the different parts can get prepared in advance. Then it is just a matter of assembling it and baking it!

(And of course what's better than bacon to accompany eggs for breakfast or brunch. Here’s 50 Ways to Cook Bacon.)

4. Recipes Using Hard Boiled Eggs

Once you know How to Boil an Egg there are all sorts of things you can do with it.

I am always amazed by the popularity of Deviled Eggs. They are perfect for parties and both kids and adults love them! Plus hard cooked eggs are great added to salads!

5. Hidden Eggs

Raw eggs are often used to bind, or hold together, other ingredients. Sweet and Sour Meatballs and Meatloaf are just two examples of this. When making Chicken Cutlets or Eggplant Parmesan you dip the chicken or eggplant in eggs to make the bread crumbs stick to it.

6. Sweets and Desserts (My favorite category!)

Eggs act as a leavening agent in baked good. Another words, it makes thing rise.

It’s important to note that most recipes are based on “large” eggs unless otherwise indicated. If you do not use the correct size egg in baking, it can totally throw off the recipe. Egg size is definitely not as important when making savory dishes.

Here is a great Egg Size Equivalent Chart.

Post Script:

What came first, the chicken or the egg?

“Eggs existed long before chickens. These all-in-one reproductive cells, incorporating the nutrients to support life, evolved about a billion years ago. The first eggs were hatched in the ocean. As animal life emerged from the water about 250 million years ago, they began producing an egg with a tough leathery skin to prevent dehydration of its contents on dry land. The chicken evolved only about 5,000 years ago from an Asian bird.”
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.

Cheers!
Kathy

The Top Five Most Active Posts

kathy@startcooking.com (Kathy Maister) — Mon, 07 Jul 2008 05:00:00 -0500

Here are the top five most active posts on startcooking.com for the last two weeks!

A Beginner's Guide to the Barbecue
How to Cook Corn on the Cob
How to Cook Corned Beef Brisket
Chocolate Chip Cookies
Ploughman's Lunch

10 Twists on the Classic Burger

kathy@startcooking.com (Emily Chapelle) — Fri, 04 Jul 2008 06:00:00 -0500

We recently celebrated National hamburger month, the weather is great, and we're grilling like mad!
Once you've bought or thawed some ground beef (go for the kind with 20 per cent fat), make up some delicious hamburger patties! Even if you’ve got a super recipe for hamburger patties, it’s nice to go beyond the basic cheeseburger, bacon cheeseburger, or pattie-lettuce-and-tomato combination. Try some of these variations on the classic burger.

Instead of topping your burger with goodies, try stuffing it! This deceptively easy technique will definitely wow your friends and make you look like a gourmet chef. Try a blue cheese burger filled with a seasoned cream cheese/blue cheese mixture (If you’re not a fan of blue cheese, replace it with feta) or whip up a caprese-filled version. If you have forgotten what caprese is, check out number 12 on this list of simple appetizers.
Alton Brown (the Bill Nye of food) will teach you how to make mini-burgers, also called “sliders” on an electric griddle.
For a burger with outdoor-gourmet-bistro flavor, put your burger on a sunflower seed-topped bun, and top it with salty cheese, sun-dried tomatoes (get the kind in oil, not the ones in the bag), and balsamic mayonnaise. For the mayonnaise, just use what you usually use, with a bit of balsamic vinegar mixed in. You can get everything else at your grocery store … no need to buy them at a gourmet shop!
These pepperoni burgers have real pepperoni mixed into the beef! Make it a pizza burger by topping with marinara sauce instead of ketchup, and adding a slice of mozzarella cheese while the patty is still hot. Delicious!
Try these Tex-Mex cheeseburgers. The meat is loaded with flavor (and cheese!) and the recipe includes a delicious green chili pepper sauce.
Grill some southwest-style chili burgers and top them with pepper jack cheese, avocado slices, and jalapeño peppers.
Giada de Laurentiis makes a Mediterranean version of the classic burger by topping hers with arugula, portobello mushrooms, and mayonnaise flavored with lemon juice and garlic. She serves them on focaccia bread.
Top a burger with roasted red peppers, feta cheese, and fresh mint for a Greek twist on the classic.
Mix teriyaki sauce and water chestnuts into your meat before cooking your hamburgers for a sandwich with Asian flair.
Top your favorite patty with sautéed mushrooms and caramelized onions for a delightful conglomeration of flavors.

If there aren’t enough ideas here to whet your appetite, take a look at this alphabetical list of 100 ways to build a burger. And if 100 still isn’t enough for you, this list one-ups the previous list with 101 burger builders. However you top your burgers, enjoy!

Start the Party with a Bang: Independence Day Menu

kathy@startcooking.com (Emily Chapelle) — Thu, 03 Jul 2008 06:00:00 -0500

Whether your Fourth of July celebration is a family affair, a neighborhood gathering or a bash with friends, you’ll want to enjoy great food. You’ve already figured out decorations and maybe even a fireworks display, but what to serve? This mix-and-match menu will help you get everything planned so that your tastebuds can party with the rest of you.

Pick one or two options from each section and you’re all set.

Appetizers

Chips and dip: Try fresh salsa, 7-Layer Dip or guacamole
Vegetable platter

Main Courses

Anything on the grill: Try hamburgers, hot dogs, grilled chicken or Weight-Watcher-friendly kebabs
Don’t forget the best ever vegetarian burgers, if you have guests of that persuasion
Pulled pork (barbecue), especially if you’re in the south!

Side Dishes

Pasta salad of any kind works well, but definitely try this chicken pasta salad with mint and parsley pesto
Herb potato salad with Dijon mustard (there’s also a bonus recipe for lamb kebabs at that link!)
Corn on the cob
Southern tomato pie, sort of like an eggless tomato quiche.
Broccoli salad with black olives and feta
Baked Beans – try this recipe that has root beer extract in it!
Get the kids involved in helping you make deviled eggs

Very Berry Summer Pie, photo courtesy of Kelly Wright, Sass & Veracity blog
http://sassandveracity.typepad.com/sass_veracity/2008/06/summer-in-a-pie.html

Desserts

Fruit Salad: Try it in a smiling watermelon bowl!
Watermelon
“Patriotic” desserts, like the famous flag cake, made with white icing, strawberry “stripes” and blueberry “stars”
Rhubarb strawberry crisp, made from local and healthy ingredients
Very berry summer pie (pictured above): We found this recipe on Kelly Wright's Sass and Veracity blog. With a dollop of whipped cream, it’s red white and blue! Thanks Kelly, for letting us use your mouthwatering photo!
Berry trifle, also with the colors of our flag
Strawberry shortcake: quite simple when you use biscuit mix
Homemade ice cream: Get everyone involved with this ice cream ball!

Drinks

Make sure your friends and family stay hydrated with lots of water!
Lemonade, limeade, or strawberry lemonade – the old-fashioned way
Iced Tea
Beer

Guy Kawasaki's Famous Teriyaki Sauce with Grilled Chicken

kathy@startcooking.com (Kathy Maister) — Mon, 30 Jun 2008 05:00:00 -0500

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A huge welcome to Guy Kawasaki who has shared with us his world famous recipe for teriyaki sauce, which we have turned into a video.

This blogpost contains not only the script/recipe of his video but also a description of how to use his sauce to make Teriyaki Grilled Chicken. Move over Paul Newman!

Cheers!
Kathy

***

Script of Guy's video

Welcome to startcooking.com…I'm Guy Kawasaki here to make my famous teriyaki sauce!

All it takes is six ingredients - pureed in a blender:

Start with half a hand of ginger. You can peel it if you want to, but you don't have to. Just be sure to give it a rough chop.

Cut two jalapenos in half remove the seeds and chop them up.

Trim the root ends off half a bunch of green onions and chop them up as well.

Peel an orange. But just half is needed for this recipe.

Measure out 1 cup of soy sauce and 1 cup of sugar

Now add everything to the blender. Cover it and let her RIP. Keep blending on high speed until everything is liquefied.

This is a great barbeque marinade for about 2 and 1/2 pounds of beef or chicken.

Oh and it's got be charcoal. Gas is for wimps!

Enjoy!

***

Thanks Guy, this is a fantastic recipe! Now for the Grilled Chicken!

Guy told me that from this point on, he "boils the chicken in the sauce on top of the stove, for 15 minutes - then finishes cooking it on a charcoal BBQ just to get the BBQ look".

As many of you know, I live in a condo in the middle of Boston and have never fired up an outdoor barbeque in my life. Consequently, I'm going to show you how to do this indoors! (At the bottom of this post I have listed several links to some really great barbeque sites and recipes!)

Everyone should first take a look at my video on Grilled Chicken Indoors.

I'm going to be following that cooking procedure, but instead of a dry spice rub on the chicken, I'm using Guy Kawasaki's Famous Teriyaki Sauce to marinate the chicken first.

For the "indoor" version of this Teriyaki Grilled Chicken, I'm using boneless, skinless chicken breasts.

You can marinate your chicken for up to 24 hours in this marinade. Be sure to use a glass or plastic dish or a plastic bag, and not a metal dish for marinating.

Remove the chicken from the marinade…

…and place on a plate. Pat the chicken dry with a paper towel.

Put the remaining marinade in a medium size pan.

Bring the marinade to a boil.

Oops! This pan is way too small! As the marinade comes to a boil it will spill right out of this pan. I'm pouring this into a deeper sauce pan!

That's much better. The marinade needs to get boiled for 15 minutes to kill off any of the raw chicken bacteria. If it gets too thick, add 2-3 Tablespoons of water and continue cooking.

Strain the marinade through a fine sieve. For those that want a bit more teriyaki sauce on their chicken, this is going to be delicious drizzled on top of the chicken.

Cooking the Chicken:

Non-stick pans are great in that it is not necessary to add any oil to the pan when cooking the chicken.

Be sure to follow my instructions in the Grilled Chicken video on preheating the pan. When grilling or frying you do not want to over-crowd the pan. You may have to cook the chicken in two batches.

The sugar in the marinade is making this chicken develop really lovely grill marks on both sides.

Depending on how thick your chicken breasts are you will need to cook them about 3-5 minutes on each side.

Enjoy!

Here are the links on Barbecue-ing that I promised you:

Emily Chapelle has done a great post here at startcooking.com called A Beginners Guide to Barbeque!

Jennifer Iserloh over at Skinny Chef has a great selection of Skinny Marinades!

Steven Raichlen, is a barbecue guru, with a show, cookbooks, etc. He has a site called Barbecue Bible:

http://www.barbecuebible.com/

Ted Reader is a Canadian barbecue guru (also with a show, cookbooks etc). He's got a nice site with lots of recipe videos at:
www.tedreader.com

Kalyn's Kitchen has a big recipe section on Grilling:
http://kalynskitchen.blogspot.com/2005/04/grilling.html

Here's a single guy's blog on "all things barbecue, food and drink"
http://www.barbecuebachelor.com/

Here's a women-focused site called Girls at the Grill:
http://www.girlsatthegrill.com/thegirls/introduction.asp

Recipe: Guy Kawasaki's Famous Teriyaki Sauce with Grilled Chicken

serves 8

1 cup of sugar
1 cup of soy sauce
1/2 orange
2 jalapeno peppers - seeds removed
5 green onions - chopped
1/3 cup of ginger (approx ½ hand-size or so) - peeled and chopped
8 (5 ounce) chicken breasts

Blend everything but the chicken in a blender/food processor.

Puree until smooth.

This recipe will make 3 cups of sauce which is enough to marinate 2 and 1/2 pounds of chicken or tri-tip steak.

To marinate the chicken place it in a glass bowl or plastic bag. Cover with the marinade and refrigerate for up to 24 hours.

Remove the chicken from the marinade and pat dry.

Add chicken to a preheated grill pan and cook on each side 3-5 minutes depending on the thickness of the chicken.

Put the remaining marinade in a medium size pan and boil for 15 minutes. (If the marinade gets too thick, add 2-3 Tablespoons of water and continue boiling.)

Strain the marinade through a fine sieve and drizzle on top of cooked the cooked.

Adapted From: Guy Kawasaki

A Beginner's Guide to the Barbecue

kathy@startcooking.com (Emily Chapelle) — Fri, 27 Jun 2008 05:00:00 -0500

Now that it’s officially summer, it’s time to get outside and grill.

What’s that?

You’re new to grilling?

You’re afraid to light a barbecue?

Well, have no fear. It’s not as complicated as it looks. If you’re thinking about buying a barbecue, we’ll break down the pros and cons of charcoal and gas grills. For those just finding their way around a grill, we’ll follow up with some of the first steps to throwing some food on the barbie. And for those who are already all fired up, we’ve got some recipes ready to go, as well as a slew of barbecue tips and tricks. And even if you're a city slicker like Kathy, and outdoor grilling isn't an option, indoor grilling is. Stay tuned to startcooking.com for more grilling posts over the summer!

Charcoal or Gas?

Despite what some fervent grillers say, one isn’t necessarily superior to the other. There are pros and cons to both grilling methods, so it’s really your call! Here’s a rundown of some of the pros and cons:

Charcoal:

There’s a full range of prices: inexpensive grills are easy to find, and upscale models are available too (+)
Gets very hot (+-)
Needs to be manually lit and preheated for 15-20 minutes (-)
Cleaning is more complicated due to ashes (-)
Smoky flavor every time you grill (+-)
Tough to keep a constant temperature (-)
You get to play with real fire (+)

Gas:

Typically pricier than charcoal, though inexpensive models are available (+-)
A more complicated grill means more parts that can break (-)
Easy to clean (+)
Has the option of smoky flavor or not, with use of wood chips in a smoker box (+)
Convenient (+)

For more details about the differences between gas and charcoal grills, check out chow.com’s objective and clear breakdown.

Get Your Grill On! (Preparing for Grilling)

If you’re using a charcoal grill, empty the ashes from your last grilling session.
Both types of grills need to be pre-heated before you start cooking. Gas grills turn on easily (make sure the lid is open while you’re lighting the grill!), but if you’re new to lighting one, here’s a video demonstration. To light your charcoal grill, you’ll need a chimney starter. Please don’t light your charcoal with lighter fluid! It seems like a quick fix, but it can make your food taste “chemical.” Here’s a video demonstration for lighting a charcoal grill. Let the gas grill heat up for at least 10 minutes, and your charcoal grill for about 20.
After your grill is preheated, use a brass-wire brush to scrape the charred goo and gunk off of the grate. You’ll need to give it a good scrape at the beginning of grilling season. Then, during grilling season, a quick brush before and after grilling should do. After you grill your last meal for the summer or fall, leave the grease on the grate to prevent rusting over the winter. (If you don’t have one of those brushes, you can use some aluminum foil to do the trick!)
Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.
Now that your grill is hot and the grate is clean, your food won’t stick to it as much, and you’re likely to get those classic grill lines!

What to grill

Sure, everyone knows steaks and burgers can go on the grill, but did you know that it's also great for sandwiches and pizza?
Here's a list of recipe ideas to get you started.

Truly GRILLED grilled cheese.
Vegetables are easy to grill when you use the “foil packet” method!
Or try these vegetable kabobs if you prefer yours on a stick.
Corn on the cob comes with its own “packet”… the husk! It’s perfect for throwing on the grill, once you have these simple directions!
Grilled sweet onions wrapped in bacon would make a great appetizer or party food.
Grilled pizza doesn’t have to be complicated!
Beef tenderloin sandwiches with a garlic mayonnaise topper sound like a great lunch for a lazy summer day.
Pork chops and caramelized onions are simple to make on your grill!
You know how good the chicken is at fairs, right? This “roadside chicken” recipe will help you recreate the same succulent flavor at home, with any pieces of chicken you’d like to use.
Chili beef skewers are flavorful kabobs, and this meal is even more special because it’s served up with a side of grilled watermelon. Yum!
Grilled Alaskan salmon is truly indulgent. Leaving the skin on during grilling protects the flesh from overcooking and falling apart.
Ribs seem to be made for the grill! This first-time rib chef turned out a perfect batch, even though she had to battle a few flames!
Each Friday, Coconut & Lime posts a new grill recipe. June brought us pomegranate-mint pork chops. Check back for more of Rachel’s unique and delicious recipes!

Barbecue Tips and Tricks

To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.
Try to limit the flips. Ideally, you should flip each item once during the grilling process.
Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, learn to juggle (but not too close to the grill, please!).
For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.
To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.
If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.
If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan.
For more recipes and techniques, as well as cooking times for different meats, check out Weber’s free downloadable grilling book.