Thursday, April 19, 2012

Doug's Yummy Pork and Fish Basics

Remember that very delicious pork at the ward Christmas party?! Well, Doug taught us how to make it--and made some for us--at the cooking club meeting. The instructions were so much easier than I imagined!!

Doug takes the pork loin and seasons it with Montreal Steak Seasoning--giving it all a good coating. Then, with the grill on medium high, he places the pork on the grill and keeps turning it every few minutes so it cooks evenly. This takes about 45 minutes.

When you are through cooking the meat, it is very important to wrap it in foil and let it sit for about 20 minutes. This settles the juices and keeps it moist.


Now for cooking fish. . . . firm fish can be cooked directly on an oiled grill (be sure to put the oil on a clean grill before you heat it). Some firm fish includes salmon steaks, swordfish and halibut. If you cook your meat directly on the grill, be sure to follow the steps in grilling basics below. (The ones Jenny taught us)

Salmon filet and tilapia, however, are not as firm and do not do well directly on the grill. However, you can cook them in foil.

Place your fish in a piece of heavy duty foil (or use two pieces of regular foil). Season as you desire. For the club meeting I just used two store bought bottles of seasoning (raspberry chipotle and lemon dill) but you can certainly make your own.

Coat both sides of the fish with the seasoning sauce, then seal up the foil. Be sure to fold over the ends of the foil twice so nothing will leak out. Also be sure to leave some space in the foil for steam.

Place the foil packet on the grill at around 375 degrees. You will need to cook it for approximately 12 minutes for each inch of meat thickness. If the meat is one inch thick, cook it for six minutes on one side and then turn the packet over and let it cook for six minutes on the other.

The meat is done when it flakes easily. (You will have to make a slit in the packet to test it. If it isn't done, just put it back on the grill for another few minutes.)

Thursday, April 12, 2012

Grilling Corn and Pizza

Here are a couple links I think you will find useful. The first one is a tutorial on how to grill corn.

The second is a tutorial on how to grill pizza. This past week my daughter Camille and I made pizza on the grill and it was delicious!! (And I am sure you all remember the pizza at Lisa's house!) So scroll down for the pizza ideas from Lisa and then follow the directions below for a very yummy pizza night!

More Yummy Recipes

Everyone's Favorite Salad by Pawranee Shipley
2 bags European blend salad mix
1 c. craisins
1 head iceberg lettuce, torn up
1 c. grated mozzarella
1 lb. bacon, cooked and crumbled

1/4-1/2 red
onion, or less depending on your tastes
1 tsp salt
2 cups sugar (I only use about 1/2 c.)
1 c. red wine vinegar
4 tsp dry mustard
2 c. vegetable oil

Sugared Almonds:
8 oz sliced almonds
4 T sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds
are coated and sugar has dissolved. Be careful not to burn. (or you can buy
them in the salad section)

For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt
and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce,
bacon, craisins and cheese together in a large salad bowl. Add dressing and
toss to coat. (I usually make this salad with chicken, boiled or deli and
shredded). Sprinkle sugared almonds on top and serve. YUM!

Denise Bosworth's BBQ Baked Beans
32 oz Pork n Beans
1/2 c brown sugar
1/4 c honey
2 T liquid smoke
1 C favorite BBQ sauce
"add bacon bits if you like them"
heat and simmer for an hour....

Fruit Salad Recipe from Norma Wilson: (Contributed by Alicia Peterson)
2 1/2 c hot water
1 pkg tapioca pudding
1 pkg vanilla pudding
2 pkg orange jello
Bring all these to a boil
Let cool
Fold in:
2 small cans mandarin
1 8 oz. cool whip

Jan Peterson's Fresh Strawberry Salad

1 16oz. carton cool whip
1 8 oz. strawberry yogurt
1/2 package miniature marshmallows
1 can pineapple tidbits (drained)
2 cups fresh sliced strawberries
Combine all ingredients and Enjoy!!

Sunday, April 8, 2012

Grilling Basics

Grilling Basics

Rule 1: 
Always keep your grill clean. This is essential for good-tasting food and general safety.

Rule 2:
Always keep a close eye on what you're grilling. Food can burn quickly, so be on guard and check food frequently.

Rule 3:Cook vegetables and fruits at the outer, cooler edges of the grill since they tend to burn more quickly than meat.

Rule 4:
When grilling low-fat meats and other foods that can stick, apply oil or nonstick cooking spray to the grill grate before placing it on the grill and before the grill is heated.

Rule 5:
Turning food is essential to even cooking. However, turning too often slows cooking and can result in tough, dry food. Ideally, most fish and meats should be turned only once during cooking time.

Rule 6:
Soak bamboo skewers in water for at least 20 minutes before building kabobs to prevent skewers from burning.

Rule 7:
Spice up your food a good hour or two before it hits the grill. This marinating time allows the food to absorb the flavors.

Rule 8:
Don't apply sauces prior to grilling. Not only do they tend to drip onto the coals and cause flare-ups, but most also contain sugar, which will burn quickly and give the food a burnt taste. Consult the recipe to see when to begin basting; usually it's about 5 minutes before the end of grilling time

And here is a link for a way to test doneness of meat.

Allyson's Santa Rose Rice Salad

Mix together in large bowl and top with dressing:

2 boxes long grain wild rice – prepared (Uncle Ben’s or one you like)
3 chicken breasts - cooked & cut up chopped (or sliced):
4 green onions (chopped)
1 red bell pepper (sliced)
1 yellow pepper (sliced)
1/4 - 1/2 c cilantro (chopped)
1 lemon juiced
3 oz pea pods and or asparagus (blanched)

2 cloves garlic
1 T dijon mustard
1/2 t salt
1/4 t sugar
1/4 t pepper
1/3 c rice vinegar
1/3 c oil (olive)

Chill for 2-4 hours (or as long as overnight). Before serving add:

2 medium avocados (diced)
1 c pecans (toasted)

Connie's Wheat Berry Salad

1 cup hard wheat berries (kernels)

3 cups or more water

1/8 cup olive oil

1/4 cup apple or orange juice

2 tablespoons rice vinegar

2 tablespoons agave nectar,

honey, or maple syrup

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

2 celery stalks, diced

2-3 green onions, diced

1 apple diced

1/2 cup dried cranberries

1/4 cup dried or fresh pineapple, diced

1/2 cup chopped walnuts or any nut

Place wheat berries in a pot and cover with water by a little more than an inch. Bring to a boil. Reduce heat and cover, simmering 50-60 minutes or until berries are tender. Add more water if needed. Meanwhile, in a small bowl combine oil, juice, rice vinegar, sweetener, salt and pep- per. Set aside. When berries are cooked, drain any excess water and place in a large bowl. Add half of the dressing and stir. Let it sit until wheat berries have cooled to room temperature. Stir in the remainder of the ingredients and dressing, tossing gently. Serve chilled.