"Sometimes I worry about being a success in a mediocre world."Lily Tomlin
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Recipes From Around the World Right in Your Kitchen
One of the most enjoyable parts of travel is to taste the foods that are indigenous to different countries and cultures.If you judge Mexican food by local restaurants you would miss the incredible variety of moles for Oaxaca, for example. The stews of ...
Seafood Fettuccine Alfredo
Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it's ...
The Taffy Pull (A Story and a Recipe)
One year when I was growing up on our Wisconsin dairy farm, the Brownie leaders had announced we were going to make some extra-special candy at our next meeting. So - when school let out one winter afternoon - I lost no time getting to the gym where we ...
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Grilled seafood can be a delightful culinary experience if done right. Many people shy away from seafood because they don't know what to do with it. Seafood makes a tasty, healthy meal on the grill. Did you know most fish has less than half the fat of beef? I would rather put a nice salmon fillet on the grill any day. Grilling great seafood does takes a little practice. I've put together 10 tips to help you get started.
1. Always start with fresh fish if possible. You will have a better grilling experience. Previously frozen fish will also work; its just harder to work with. Plan on 6-8 ounces per person for fillets and 8-12 ounces per person when buying whole fish.
2. When grilling directly on the grill it is best to use a firm fleshed fish like grouper, marlin, salmon or tuna. A special fish and vegetable grid will make grilling easier. The finer mesh will help keep your food from falling through. You may even want to use a wire grill basket, especially for those more delicate fillets. This way you can turn your fish over without worrying about it breaking apart. You can even stick lemon slices between the fish and basket, if you wish.
3. Always make sure your grill is clean and well-lubricated with oil to prevent your fish from sticking. Fish breaks apart easily. If it sticks to your grill, you will have nothing but little pieces to serve. I like to saturate a paper towel with cooking oil and wipe down my grill before putting my food on. I haven't tried it yet, but PAM also has a cooking spray made just for grilling.
4. If your fish came with the skin on, leave it on. Always place your fish fillet flesh side down first. This will sear the flesh, locking in the flavor and moisture. Turn over one-third to halfway through the grilling.
5. Always grill your fish over a hot to medium-hot fire. To test this, hold your hand about 5 inches above your heat source. Your fire is hot if you can only hold it there for about 2 seconds. 3-4 seconds would indicate a medium-hot fire. When cooking whole fish instead of fillets, you will want a slightly lower temperature as the cooking time will be longer.
6. So how long do I leave my fish on the grill? A good rule of thumb is about 10 minutes for every inch of thickness. There are a few exceptions to this rule, but your recipe should note this if that is the case. Fish is done when its color turns opaque and just begins to flake with a fork. A little underdone is better than overdone as your fish will continue to cook after taken off the grill.
7. Marinades are great to add additional flavor to fish. Marinade your fish for only 30-60 minutes before grilling. Because of their lack of connective tissue, fish absorbs marinades easily. Do not over marinade or the flavors may overpower the flavor of your fish.
8. Do I need to baste my fish? When grilling, baste lean fish periodically with your favorite basting liquid or olive oil. This will help keep the fish from drying out. Basting is not really necessary with fattier fish but you may wish to do so for more flavor.
9. I love to grill with skewers. Lightly marinated shrimp are great! Use fairly large shrimp for this. Chunks of fish also work well as long as they are firm fleshed. Alternate with chunks of your favorite vegetables for great kebobs. If using wooden skewers, be sure to soak them in water for at least 30 minutes. This will keep them from burning up on your grill.
10. One last tip. Tired of your hands smelling like a tacklebox long after you've washed your hands? Try rubbing some lemon juice on your hands. Then wash with soap and water. This will also help get rid of onion or garlic odors.
Grilling seafood isn't really very hard if you follow these tips. With a little practice you will be grilling perfect seafood in no time. Your stomach will thank you for it, as well as all your friends and family. So slap a nice fillet of salmon on the grill today. This article was written by Shane Bryan, aka Chef Shane. Chef Shane has his own cooking site at http://chefshane.com. Visit today for great recipes, cooking articles, food trivia, and much more. If it has anything to do with food you may find it here. http://chefshane.com
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 Egypt Will Import Cooking Fuel From Saudi Arabia and Algeria (Bloomberg)
Jan. 6 (Bloomberg) -- Egypt, the most populous Arab country, will increase imports of cooking fuel from Saudi Arabia and Algeria after shortages led to riots in several cities last month.
Students cooking up health: Grad students host 6-week class to fight obesity (The Adobe Press)
Graduate students at Cal Poly have joined the fight against childhood obesity wielding some unlikely weapons: common household cooking utensils, a stove top and an oven.
Quick takes on food: gluten-free cooking; tastings at Casa Larga (Rochester Democrat and Chronicle)
The Wegmans Menu Cooking School in Pittsford is offering Great Gluten-Free Cooking Jan. 13. The Cooking School at Tops in Greece is offering Living with Celiac Disease: A Gluten-Free Diet Jan. 19. Casa Larga has two free wine tasting opportunities coming up this month for Rochester-area teachers and Pinot noir fans.
Foodie’s offers cooking classes (Duxbury Reporter)
Foodie’s Duxbury Market will offer cooking classes and demonstrations with guest chef Laura Brennan.
UPDATED: Unattended cooking behind house fire which killed four children (The New Zealand Herald)
The Fire Service says the blaze which claimed the lives of four children in a south Auckland home was caused by unattended cooking. Four people remain in hospital with burns from the inferno, which took hold of the brick and tile home in Mangere just before 1am.
President Yudhoyono calls for cooking oil and meat prices cut (Philippine News Agency)
JAKARTA, Jan. 6 (PNA/Antara) -- President Susilo Bambang Yudhoyono said that meat and cooking oil prices would decline following a drop of the prices of the commodities on the world market, and last December's fuel price cut.
"White Trash Cooking" At Home: Hoppin' John (Chicagoist)
All the cool kids (and some not-so-cool ones ) have been tripping over each other to re-create the recipes from the Alinea cookbook that it set us thinking, "What cookbook would be the complete opposite of Alinea that could we utilize the same approach?" For us, only one came to mind. One of our most prized cookbooks is the spiral-bound tome pictured above. White Trash Cooking ...
Mooresville offers cooking class for kids (The Mooresville Tribune)
Hey, kids: Want to learn to cook? The Mooresville Recreation Department is planning a four-week cooking class in February for ages 11-15.
Cooking gas prices go up for Tet (Vietnam Net)
VietNamNet Bridge – The retail price of cooking gas on the domestic market has increased due to the world gas price hike and high demand locally with Tet rapidly approaching.
Thanksgiving top day for home cooking fires (The Celina Record)
Thanksgiving Day topped the charts as the peak day for home cooking fires in the United States in 2006 and 2007, according to the National Fire Protection Association.
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