Grilled

If a recipe calls for something to be grilled, it generally means it should be cooked over an open flame or heat. Grilling can be done by charcoal or gas - on a barbeque for example - or it can be done using a grill of some sort on the burners of your stove.

Broiled

Broiling indicates cooking by exposing directly to a heat source such as a flame or element. Most ovens have a “broil” setting, which heats an element at the top of the stove rather than the one at the bottom, which is used for baking.

When broiling items in the oven, they should normally be placed on the top rack to give them the proper heat exposure.

Frying vs Deep Frying

Both frying and deep-frying cook foods with a similar process, but the method is a little different in each case. Frying can be done over any heat source, such as a stove element or an open flame. Oil or butter is heated and the food is cooked by its heat.

Deep frying, on the other hand, also involves oil but in this case the food is completely submerged in the oil. Deep frying is used for foods such as french fries, breaded chicken and doughnuts. It can be dangerious, however, because you’re dealing with boiling oil so proper equipment and safety precautions must be used.

Sauteing

Sauteing involved cooking food quickly in a small amount of fat. It is similar in process to frying, but because of the smaller amount of fat and faster cooking times, it brings out stronger flavors than frying will.

Knowing what is involved with the various terms will make it easier to plan when following a recipe. You’ll know what equipment and ingredients you’ll need that are unique to each method.

“St. Louis is known for its great barbecue and rubs, and we’ve got the grills going to prove it,” said Earline Walker, owner of one of the city’s best barbecue restaurants. “That’s because we know nothing can bring family and friends together like a cookout with that great smoky, real barbecue flavor of charcoal-grilled foods.”

Memphis, Atlanta and Tampa were also named in the top ten list, which was compiled by Kingsford® Charcoal with Sure Fire Grooves™.

Easy Does It

Use a chimney to light the briquets. Simply place loosely wadded newspaper in the lower chamber, charcoal in the top and light the paper. Once the briquets are ready (they’ll turn an ash-gray color), just pour them into the grill. Chimneys can be found at any hardware, home and garden or superstore. Visit kingsford.com for additional lighting methods.

Seasonal Sides

Spice up seasonal sides! Sprinkle fresh veggies like summer squash and corn on the cob with Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix instead of butter.

5-Minute Dessert

Before grilling desserts, brush the grates to remove any marinades or meat flavors from the meal. Then, drizzle KC Masterpiece® Barbecue Sauce on slices of pineapple, melon and apple, lightly grill to caramelize the topping and serve with ice cream.

Think Outside of the Kitchen

You can grill almost anything! Try grilling chicken wings instead of deep frying or baking them, as they’re traditionally prepared. You can also heat sides, like beans and veggies, in a saucepot on the grates, or grill pizza and quesadillas for a great smoky, real barbecue flavor.

Grilled Chicken Wings

Recipe created by Earline and Otis Walker, owners of Smoki O’s, St. Louis

Preparation Time: 10 minutes

Cook Time: 11/2 to 2 hours

Serves: 4

4 tablespoons granulated garlic

2 teaspoons red pepper

1 teaspoon salt

1 pound chicken wings

11/2 cups Hidden Valley® Original Ranch® dressing

2 cups KC Masterpiece® Original Barbecue Sauce

Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Mix garlic, red pepper and salt; rub onto wings. Pour Ranch dressing into Glad® food storage bag; add wings. Shake bag to coat wings.

Remove wings from bag; place on aluminum foil, fold into cooking pockets and seal tightly. Place pockets on main grill rack for about an hour and a half. Remove wings from pockets and finish directly on grill over moderate flame. Turn every two minutes until wings develop a crust.

Baste wings with KC Masterpiece® Original Barbecue Sauce. Serve warm.

• If smoker is available, arrange wings on smoker. Cook for 11/2 to 2 hours. Remove and place on grill over moderate flame and grill as directed above.

Of course, you don’t have to live in St. Louis to enjoy great grilling. Make your next cookout shine with these tips from Walker.

For those who don’t know, a King Cake is an oval-shaped bakery delicacy-a cross between a coffee cake and a French pastry that is as rich in history as it is in flavor. It’s decorated in royal colors or Purple for Justice, Green for Faith and Gold for Power: These colors were chosen to represent a jeweled crown honoring the wise men who brought gifts to the Christ Child on the Epiphany. A tiny plastic baby is hidden inside. Whoever gets the piece with the prize is named “King for a day.”

Some of the most popular King cakes are those created in New Orleans at the famous Randazzo’s Camellia City Bakery. Despite the devastation of Hurricane Katrina, the store recently reopened its doors and took part in a special program with DHL to bring a taste of home to displaced New Orleanians, residents and others for Mardi Gras.

Explained Tricia Zornes, owner of Randazzo’s, “Continuing local traditions like Mardi Gras helps revitalize the New Orleans economy, improves morale and shows the world that we can rebuild and re-establish the culture that has made New Orleans special.”

To help the rebuilding and celebrate the reopening, shipping company DHL developed a festive, co-branded shipping box, specially designed to open from the top to protect the rich icing and traditional shape. In addition, according to Zornes, the shipper’s sales representative offered his own time and effort to rebuilding the bakery after nearly everything was lost, from the valuable baking equipment to the building itself. “In addition to helping us create a new distribution process, he went beyond the call of duty in offering to help paint, or do any odd jobs that would help us get up and running quickly,” said Zornes.

“DHL has been committed to leveraging its resources to support disaster relief and long-term reconstruction along the Gulf Coast, and is now pleased to be able to support the private sector in rebuilding their businesses and their livelihoods,” said Kay Hart, Senior Vice President, Corporate Communications, DHL Americas.

Turn your open barbeque into a gourment oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.

Never buy frozen pastry again. Do you hate making short pastry. Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe.Just run the whiz until all the pastry forms into a ball. If it wont form into a ball you may need just a touch more liquid. The liquid depends on what recipe you use for your pastry.

Do your scones look more like rock cakes ? Make your scones in a kitchen whiz. Many people just can’t make scones no matter what. Usually the problem is too much handling. Using the whiz eliminates this problem.

Also try and make your scones as though people or the family are sitting at the table waiting. In other words the less time you take means less handling. The mixture should be quite moist not dry after you add the milk.

Turn onto a well floured board and top a few times with the tips of your fingers to draw the extra four in. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want - round or square -whatever.

Scones seem to come out best when cooked in what is variously described as a rising oven. In other words turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.

I learnt this way of making scones when I was used to crew on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a small benchtop gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were most impressed and I was most surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones - hers were the ones that came out like bullets.

I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.

I might add that scones became a regular morning tea item

Are your curries chewy? Do you have trouble working out if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked.

Are you missing the magic ingredient? Have you ever cooked a curry or casserole and the flavour just needs a little something and you cant quite work out exactly what is needed. Maybe it seems as though the flavours don’t quite go together. It is a small intangible ingredient that is lacking. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.

Whoops have you ever slipped with the salt pot when cooking? Have you ever added just a touch too much salt to a recipe. Never add sugar to correct this try a squeeze of lemon juice.

I hate washing roasting pans. Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards. Here is a simple easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.

Place the buttered potatoes buttered side down on a sheet of aluminium foil wrap. Fold the foil and seal. Add to a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila - lovely scrisp roasted potatoes and no mess.

The first think you should know before choosing a home espresso machine is that there are several different varieties of machines. Each different type of machine will come with a different price tag and different capabilities. Although the top of the line machine may be nice, it may not necessarily meet your needs. Instead of buying an espresso machine simply because it is deemed the “best,” buy a machine that you can (and will) use on a regular basis. The different types of home espresso machines are:

Pump Espresso: Typically what you will find in a coffee shop, a pump espresso machine are usually made for commercial purposes, but can be used in your home. Be prepared to expand your budget if you are looking to purchase a pump espresso machine, since they are typically the priciest of the bunch. Also, pump espresso machines are usually the largest, heaviest, and noisiest of the options, but it produces a fantastic cup of espresso. These machines work by using a pump to keep the water pressure at an appropriate level.

Piston Espresso: If you are looking for a great, low maintenance espresso machine, consider those than run on a piston or lever system. Instead of a pump to create pressure, these machines use a level that must be maneuvered in order to create steam. Although a piston espresso machine is very quiet, they may require a great deal of arm strength to continually pull on the lever. Furthermore, the piston espresso machine is capable of making a great cup of espresso, but it may take practice to get the hang of the process.

Steam Espresso: Using steam to create pressure to make the espresso, these steam powered espresso machines are typically the type found in the home. With smaller machines that occupy less space and cost less money, steam espresso machines are quite quick and easy to use. However, keep in mind that the steam produced may not provide the appropriate level of pressure, so the steam level should be constantly maintained.

Moka Pots: Moka Pots are a stovetop method to producing espresso. The process is simple and easy, although the final product may be less than professional. Using specially designed two-part pot, the steam produced by the water boiling in the bottom of the pot is forced into the top part of the pot, where the coffee is boiling. It requires a great deal less pressure than the other types of home espresso machines, but there is no milk frothing or foaming attachments, so you may have to sacrifice that feature for price and size.

Any one of these different types of home espresso machines will allow you to make a delicious cup of espresso. Your choice should be based upon needs, usability, overall size of the machine, and of course the price. A high end espresso machine can run up a bill in the thousands of dollars.

Every company online claims to sell live Maine lobsters, but the truth is that most lobster comes from all over New England, and even some from Canada. Lobsters are shellfish, which filter water and therefore their taste is dependant on water temperature and quality. The colder, and cleaner the water, the better the lobster. It is recommended to purchase lobster form a source in Maine, New Hampshire or Canada, where the water is cold and the pollution is minimal.

2. Know what you’re paying for. Shipping or Lobsters?

If you try to compare the prices of lobster online one of the first things you’ll notice is that the prices are all over the place. Some retailers include shipping, some retailers charge a flat rate, and some charge the actual shipping cost. This can make it incredibly confusing when trying to find the best prices. To find the best price, you should calculate the price of two chicken lobsters (1.0 - 1.25 pound) with shipping. This can be hard because many sites like to hide their shipping cost until you’re just about to finish the order!

3. Lobster price and quality can differ throughout the year

New England weather, and the life cycle of a lobster, cause the price and quality of live Maine lobster to be quite different throughout the calendar year. In the winter months, especially January, February and March, the cold weather in New England hinders fishermen’s ability to catch a large quantity of lobster. As a result, the price is extremely high during those months. The price is the lowest in the late summer and early fall, when fishing is easier and the lobsters are plentiful. A lobster also molts it shell, causing the shell to be harder and softer at different times of the year. Lobster shells are the hardest in the spring.

4. Check the stores return policy because lobsters can die!

Make sure to check the return policy before you place your order. Lobsters are shipped live, and while they don’t often die, it does happen. Make sure that you can get your money back if this happens. Some websites only refund the lobster prices, and not the shipping. You may even want to call and ask what the refund policy is before you place your order.

5. Find out how the lobsters will be shipped

Shipping is a large percentage of the overall live lobster purchase. Make sure the store you buy from uses a reputable carrier. In our experience, FedEx is far more reliable than UPS or DHL. Their customer service and ability to deliver on time is far superior to any other carrier. Some stores even contract with a shipping logistics company to ensure that your packages are routed to their destination in the most efficient way. This is extremely important when purchasing anything that is alive and perishable.

In conclusion, buying lobsters online can be a large investment, so make sure you’re using the best company possible. Unlike non perishable merchandise, the manner in which lobsters are caught, handled and shipped can have a huge impact on the quality. If you make sure to follow these guild lines, you should have a great experience with live Maine lobsters.

Besides being delicious, artichokes are naturally low in sodium and have no fat or cholesterol. They’re a rich source of vitamin C, folate and dietary fiber.

There are several ways to enjoy artichokes; they can be steamed, boiled, grilled, sautéed or roasted. But for anyone who is short on time, artichokes have a speedy cooking time in the microwave, making them a wonderful quick-meal solution.

To Microwave: Place one rinsed and trimmed artichoke upside down in a glass bowl with 1/2 cup of water, 1/2 teaspoon each of lemon juice and oil. Cover with plastic wrap and cook on high 7 to 10 minutes. Time can vary depending on size of artichoke.

When shopping for artichokes, select ones that squeak with a squeeze of the leaves for freshness and pick artichokes with thorned petals, as those varieties have a bigger, meatier heart. Just trim the thorns with scissors when ready to prepare. The “jumbo”-sized artichoke is a culinary favorite and can be found in your local market throughout the year.

Artichokes will keep for about a week in a plastic bag stored in your refrigerator. Their peak seasons are spring and fall, but new varieties developed by Ocean Mist are available year-round.

To eat, pull the base of each petal through your front teeth to strip off the “meat,” then discard the rest. The artichoke’s center “heart” is often considered the tastiest part and the prize of your work. The stem is an extension of the heart and also completely edible and delicious.

Artichokes’ sweet, mild flavor make them a marvelous partner for dips and sauces, such as this quick-to-make Balsamic Mint Dressing.

Artichokes with Balsamic Mint Dressing

Recipe courtesy of Ocean Mist

4 extra large or jumbo artichokes

1/2 cup packed fresh mint leaves

2 tablespoons extra virgin olive oil

1/3 cup balsamic vinegar

3 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Rinse artichokes under running water. Cut off stem and top quarter of artichoke. Trim tips of petals with kitchen scissors, if desired. Pour 3 inches of water in large pot. Add artichokes and simmer, covered, until a petal pulls out easily, about 45 minutes, depending on size. Drain artichokes upside down on paper towels. Using a large spoon, scoop out and discard the soft inner leaves and fuzzy choke. Arrange artichokes in serving bowl, cup side up. In a blender or food processor, blend remaining ingredients. Pour balsamic honey mixture into the centers of the artichokes. Serve warm, at room temperature or chilled.

Makes 8 shared appetizer servings.

Nutrition Information per Serving: calories: 106, total fat: 3.5g, saturated fat: 0.5g, % of calories from fat: 26%, % of calories from saturated fat: 4%, protein: 4g, carbohydrates: 19g, cholesterol: 0mg, dietary fiber: 5g, sodium: 276mg

You could start with a gourmet delight gift basket that includes cranberry walnut tarts, raspberry cookies, chocolate-covered macadamia nuts, raspberry-honey-mustard pretzels, spicy trail mix, almond cookies, cheese shortbread, cheese straws, potato chip cookies and other delicious treats for the person who craves sweets. It’s a classy collection of unique food gift basket delicacies.

At times of bereavement a heartfelt sympathy food gift basket can be visually uplifting and convey respect. A sympathy basket will be packed full of fine gourmet foods, comforting gifts and caring words of encouragement for the broken hearted. Possible inclusions can be scented candles, Biscotti, cracked pepper water crackers, delectable cookies, chocolate crisp wafers, fine chocolates, and other delicious treats.

It’s often a great idea to add non-food items to a food gift basket. And this is an especially true when it comes to a bridal shower party. Not only should your basket contain gourmet food and delicious snacks, but an assortment of bridal shower games and keepsakes. How about a party game book, cookies, crackers, cheeses, wines, herbal teas, along with a few essentials: disposable camera, photo book, and even a keepsake registry book.

Some of the most popular and unique food gift baskets combine a generous assortment of fine gourmet treats with a look that conveys your good taste and sincerity. Whether small or large they can be crammed full of fine chocolates, nuts, gourmet cookies, cheeses, crackers and other mouth-watering treats. These baskets can be enjoyed on any occasion including holidays, bridal showers, birthdays, times of bereavement, as a get-well gift or for a housewarming.

Maybe you are not into those tasty savory snacks, but are more inclined to eat from a fresh and healthy basket of fruit. If health is a concern, and junk food is out, you will be able to sink your teeth into some luscious seasonal fruits such as apples, oranges, bananas, kiwi, nectarines, peaches and pears. Or add a tropical flavor with mangos, papayas and other savory tropical fruits.

Everyone loves pasta, so why not surprise your loved ones with a three-course Italian dinner? Your food basket can contain pasta, champagne hand-poured into a wine glass, along with flavors such as extra virgin olive oil, tomato basil cheese, Nicosia coquilles olives, wine crackers and sausage. Or how about an Italian salad that combines celery, bell pepper, mushroom, black olives, onion, garlic and oregano. And it wouldn’t be a true Italian basket without lots of tomato and sweet basil sauce mixed with savory vegetables

There are many types of gift baskets and it’s hard to go wrong with any of them. Whether you are drooling for Italian, Scottish, Irish or Mexican food there are wonderful assortments available. Food and gift baskets are the ultimate. And as for holidays, a holiday food gift basket can make any day special.

Ordering gourmet gift baskets is always easy, but creating your own custom-made basket is special and lots of fun. A creative and unique idea, easily customized to suit any individual, the gourmet food gift basket can be a delightful expression of sentiment.

Add instant sophistication to a casual atmosphere with these entertaining and grilling tips guaranteed to impress every guest.

Be Courteous to Your Guests

Be sure to note any food restrictions or allergies and prepare alternate options.

Prepare ahead. Cut meats and vegetables, set the table, and toss the salad before the guests arrive. This will give you more time to relax and enjoy your company.

Create an Ambiance

White dinnerware always looks appropriate and pairs nicely with casual double-duty prep and serving pieces, such as rustic wood cutting boards for an outdoor meal.

Add instant elegance to your casual get-together with flowers. Just trim a few stems from the garden and arrange them in glasses or bowls.

Offer a few different bottles of wine at the table for a great conversation starter. The best wines to serve are ones that pair well with all types of food and do not require additional aging once purchased. For example, Rioja, one of Spain’s oldest and most renowned wines, includes reds, whites and rose at all price ranges, aged to be ready to drink at purchase and complement meat, fish and vegetables.

Efficiency Is Key

To speed up grilling time, partially precook chicken, red meat, potatoes, carrots and other slow-cooking food in the oven or microwave. When grilling, if you need more than one cooking temperature, mound some coals on one side to create a hot section and spread coals out on the other side for a cooler section.

Grill Smart

When grilling food on skewers, cut pieces into chunks that are too large to fall through the grate. Or for easy cleanup, consider using foil packets to grill onion rings, slices of zucchini and squash or even pineapple rings.

When basting, use two brushes -one green and one red. Use the green brush to baste raw meat. Once the meat has begun to cook, switch to the red brush to continue the process. This will help to avoid contamination.

Generally speaking, the ’soaking’ time relates directly to how coarse the coffee is ground. This means that smaller coffee grinds need less contact with the water, and coarser grinds need longer contact. Espresso coffee is only exposed to water for 20-40 seconds and as a result is made using extremely fine grind coffee. A French press coffee maker can take as much as 4 minutes and uses an extremely coarse grind. If coffee is left contacting water for too long for its grind size, unwanted extracts emerge and make the coffee taste bitter. Of course if the grind is too large and the water passes very quickly (like using frech press grind in an espresso maker), very little of the caffeine and flavours extracted and will have poor flavour.

Of course filters play an important role in managing the balance between over and under brewing your coffee. Not only do they keep the grind out of your cup, but they also control how fast the water passes over the grinds. Paper filters are the most common, but many people are also using metal varieties. Paper filters are quite good. However they can absorb some of the coffee flavour, and some people claim they can taste the paper in the final coffee. Metal filters are normally made from stainless steel or gold plated mesh. They have very fine weave and filter out the coffee grinds very well. They also do not alter the taste of the coffee at all. Metal filters are also more environmentally friendly than the paper alternative.

Whichever you choose, be sure to buy decent quality. Cheap filters often clog or not allow the coffee to brew properly. A decent quality metal filter will last years and save money in the end.

Brewing a cup of coffee is not that hard. Brewing a great cup takes a little more understanding, but isn’t any harder. Start with fresh beans and good clean water and then match your brewing style to the proper grind and then mess around with the exact proportions and pretty soon your be brewing killer coffee every time.