Friday, April 23, 2010

How to buy, trim, store and thaw boneless chicken breasts

The convenience will cost you so stock up when they're on sale. Small breasts are usually more uniformly thick and will cook quicker and more evenly.

If they're too big, cut them. Remove the tnederloins, the small piece of meat on the underside so it cooks evenly. Press down on the top and slice horizontally through.

Free the portions right away in individual portions so they don't freeze together. Can be frozen for up to 6 months.

Thaw in the refrigerator for 3-6 hours.

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Wednesday, April 21, 2010

How to Choose, Store and Cook Asparagus

Size isn't an indicator of quality or flavor. Thick asparagus is just more mature than the thin kind. Look for bright green or violet tinged spears with firm stems. Make sure the tips are closed and compact.

When you get it home wash it well, they're grown in a sandy soil and can be gritty. Snap the bottoms, bending an inch or so from the bottom until the woody, dry sections break off. Wrap the ends in a damp paper towel for up to 3 days. You can even treat it like fresh flowers and place in a vase, covering the tops with a plastic bag. Store in the refrigerator.

Choose one of these cooking methods:

Steamed - Pour 1 inch of water into a 12 inch skillet with a tight fitting lid. Bring the water to a boil and add the asparagus. Cover and steam until tender 4-6 minutes.

Roasted - Heat over to 425. On a baking sheet, toss asparagus with 1 tablespoon of olive oil and 1/2 teaspoon salt and pepper. Roast until tender 8-10 minutes.

Grilled - Toss asparagus with olive oil and salt and pepper. Place asparagus across grill in opposite directions of the grid. Grill for 3 minutes. Rotate spears until cooked 2-3 minutes.

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Tuesday, April 20, 2010

How to Make the Perfect Salad

1. Use 1 1/2 cups of lettuce per person.
2. Clean and dry your lettuce. The best way to do this is a salad spinner. Fill it with cold water, add the lettuce, and spin. Empty the water and repeat until the water is grit free and lettuce is dry.
3. Dress the salad right before serving adding a little at a time. If you dress it too soon the lettuce will wilt.
4. Add the delicate ingredients last.

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Monday, April 19, 2010

How to Make your Own Salad Dressings

If you're bored with the same old salad dressing. Try making your own. In general, they'll last for 5 days in the fridge.

Lemon and Shallot

1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons honey
1 shallot, chopped
salt and pepper

Balsamic Dijon

1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons dijon mustard
salt and pepper


1/2 cup olive oil
1/2 cup grated parmesan
1/4 cup sour cream
2 tablespoons white wine
2 tablespoons vinegar
salt and pepper

For each recipe whisk together all of the ingredients and enjoy

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Thursday, September 3, 2009

How to set up a buffet

- If you don't have a long table, put 3 small tables end to end. Creat a unified look by covering the tables with a large cloth.
- Stack plates where guests will start. Place silver and napkins at the opposite ends so guests don't have to hold them until they're done serving themselves.
- If guests will be standing or balancing their plates on their laps don't serve anything that requires a knife.
- Use cake stands for smaller dishes to make room for larger platters underneath.
- Provide at least one serving utensil for each dish. Place utensils on saucers to protect your linens from stains.
- Offer food in individual portions. Carve meat into slices and ladle soup into mugs before setting them out.
- Use scentless flowers and candles so they don't compete with the food.

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Tuesday, July 17, 2007

how long to grill it

whole fish - 10 minutes per side
chicken pieces - 10 minutes per side
steak - 5 minutes per side
pork chop - 4 minutes per side

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