Recipes and Tips for Foodies like you!

Chicken Kebabs

I made this for lunch last week, I think its a great way to serve chicken, especially if you have kids around.  They’ll appreciate the different presentation. I used the baking method to make mine by lining a baking sheet with foil and adding a little cooking spray to it, and they came out great.

And now, for a little foodie knowledge: It is written that Christopher Columbus was fond of Portuguese espetadas, a beef shish kebab marinated in wine and roasted on an open fire.

The term shish kebab comes from Turkish words literally meaning “skewer” and “roast meat,” and it is a signature Turkish meal. Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavor.

Today, shish kebabs have expanded into most cultures in some form or another. Oriental cultures have satay, which is roasted skewered meats served with a dipping sauce usually made with peanuts. Japan has yakitori, which is grilled skewered fowl. In France, they are called brochettes, meaning “skewer.”

Extracted from About.com

Helga

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Did You Know?… Betty Crocker

Flipping through the pages of The American Century Cookbook the other night -which is a great book that  holds a collection of recipes, anecdotes, and historical tidbits about America’s favorite foods since the turn of the century- I was surprised to learn that Betty Crocker is not the 1940’s homemaker I had always imagined when I glanced through her Picture Cookbook as a child. I know, but… Yes, it was very entertaining for me to look at all the photographs in my mom’s cookbooks. I guess I never really thought about it, I just always assumed that there was once a Betty Crocker… scroll down for the full story!

Helga

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Guest Foodie: Alfredo Bran & Grilling Steak Techniques

Grilling is the most basic form of cooking; all you need is food, fire and the right recipes and methods to ensure grilling success. If the weather conditions are right, we will always take the opportunity to get together with friends for an afternoon of grilling debauchery, in which my husband and a friend’s husband would always become masters of the grill.

A couple of weeks ago we visited very good friends of the family, the Bran’s, to enjoy the warm sunny weather at their beautiful home for a typical “churrasco”: Steaks, Guacamol, Chirmol, Tortillas, Corn and Beer. You can’t have steak without beer.

The Bran’s have a wonderful brick grill in which Alfredo taught us the basics of grilling steaks:

  1. Place the grill about 5-7 inches away from the burning coals.
  2. Don’t test the food the minute you put in on the grill. Leave it to have a chance to cook, and to sear on the bottom. This will prevent it from sticking.
  3. When it has seared at the bottom after about 2 minutes, turn it over, and put salt on the seared side. If you salt your meat when it is raw, you will lose moisture as it cooks. Sear it first, then put the salt in.
  4. Don’t cut the meat to see if it is done. All you’ll do is drain the juice out of it. A rare steak feels squishy; a medium steak feels springier; a well-done steak feels very tight and hard. The rule of “the longer it cooks, the firmer it gets” also applies to fish and poultry.
  5. After you have grilled your meat, don’t cut it right away. Otherwise all the juices will come running out. Cover it with foil and let is rest for about 5 minutes. Even after the meat has been taken off the fire, the inner temperature will raise about 5 degrees more.

Kitty & Helga

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