Getting Ready for Grilling

Greetings! I have been so busy with baby but promise to post more frequently. In anticipation for warmer weather (its coming, right??), I have been making double or triple batches of my favorite marinade. I portion out the marinade in zippered freezer storage bags. Then I add the meat of our choice to the bags in serving sizes we like. So in a bag I may have two chicken breasts and 1/2 cup of marinade. The bag then goes into the freezer. When we are ready to grill, we remove a bag. The meat will marinate as it defrosts (remember to use safe defrost techniques).

Right now in the freezer, we have jerk chicken breasts, jerk pork tenderloin and lime chicken with black bean sauce in the freezer. Next will be doing Thai marinated chicken.

This is one of my favorite time savings tips. Especially when I'm already making a marinade. It only takes a few extra minutes to make a larger batch and portion if out.

July is National Horseradish Month

July is national horseradish month. Horseradish is native to eastern Europe but grows very well here in the United States. Both the leaves and root are edible. The leaves are used in salads, but it is prized for its root. Horseradish is a member of the mustard family and the roots have a spicy, pungent bite. They are usually grated or ground. When grated or ground, the roots release their volatile oils. This gives horseradish its characteristic bite.

Bottled (prepared) horseradish is ground and usually mixed with vinegar. Vinegar stops the reaction and stabilizes its flavor. If vinegar is added immediately after it is crushed, it will give a milder finished product. Processors may also add sugar, salt or other ingredients like beet juice. If you have seen red horseradish, it is the beet juice that gives it its color.

Historically horseradish has been used as far back as 1500 BC. It was rubbed on the lower back to alleviate pain and the early Greeks thought of it as an aphrodisiac. It has also used to help expel mucus from the lungs, to treat food poisoning, scurvy, tuberculosis and colic. It has long been one of the five bitter herbs used in the Jewish Passover.

The odd sounding name is believed to come from a mispronunciation. The German name meerrettich (meaning sea radish since it grows near the sea) was mispronounced by English speakers to meerraidsh. Meer is similar to mare which then was changed to horse. Radish comes from the Latin word for root, radix.

Horseradish goes really well with roast beef and ham. Remember it next time you are making yourself a sandwich. It adds a great kick to deviled eggs, artichoke dip and salmon rollups. July meets grilling, so think about horseradish when you fire up the grill. It goes great with burgers (add a teaspoon or two to the ground meat before shaping the patties), marinade for steaks, brushed on salmon or other oily fish. It also goes great in Bloody Marys and adds a kick to your Margaritas.

Enjoy horseradish this month!

Happy Father's Day

Father's Day is Sunday, June 15. My dad is great because he is very mechanical and he gives me advice on problems like auto problems and home repairs. I am not saying that women can not do these things on our own and I have been known to get my hands dirty on many occasions. It is nice to know that I have my dad to count on when I have these types of questions. He is also a financial genius so he offers great investing and banking advice.

When we think dads and food, most of us think meat, lots of meat. And with the weather turning warm, we think grilling and outdoor cooking. One of my favorite grilled recipes is an Asian inspired rib recipe (that I have yet to name). I originally pulled this recipe from a television show. I did not love the original recipe but saw it had potential so have been modifying it over the years. My other favorite grilled recipe is a Grilled Asparagus with Peanut Sauce from Cook's Illustrated. Normally I would not think of peanut butter and asparagus in the same dish, but this will wow your socks off. It is fabulous! So I share both of these recipes with you, enjoy your weekend. And dads everywhere, thank you for all you do!

JEN'S FAVORITE RIB RECIPE

Serves 4

4 Tablespoons oyster sauce

1 Tablespoon soy sauce

2 stalks of lemon grass (white part only), finely chopped

Juice from half a lemon (about 1 Tablespoon)

2 Tablespoons sugar

1 clove garlic, minced

Freshly ground black pepper, several twists of peppermill

2 pounds of pork ribs, cut into individual ribs

Combine ingredients together, add ribs and let sit at room temperature for 30 minutes. Can marinate longer, up to 24 hours, in the refrigerator.

Heat grill to medium-high heat and add ribs. Cook about 5 to 10 minutes per side, flip and cook another 5 to 10 minutes. Let sit for 5 minutes before eating.

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ASPARAGUS WITH PEANUT SAUCE
Cooks Illustrated Magazine ~ May/June 1998 issue

Servings: 4

1 medium garlic clove -- minced
1 1/2 teaspoons fresh ginger -- grated
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons soy sauce
1 tablespoon Asian sesame oil
1/2 teaspoon salt -- or to taste
1/4 teaspoon ground black pepper -- or to taste
1 1/4 pounds asparagus spears -- tough ends snapped off
1 tablespoon peanut butter
1 tablespoon fresh cilantro leaves -- minced
1 medium scallion -- white and green parts, minced

Either light a medium fire in grill or preheat broiler. Whisk garlic, ginger, rice wine vinegar, soy sauce, and sesame oil, along with salt and pepper to taste, in medium bowl. Brush asparagus with about 1 tablespoon dressing to coat lightly.

Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes.

Whisk peanut butter, cilantro, and 1 tablespoon water into remaining dressing; toss with asparagus. Transfer to serving platter, adjust seasoning with salt and pepper, sprinkle with minced scallion, and serve immediately

Keeping Your Cool!

Although we are having a relatively cool Michigan summer, I thought you might enjoy some tips for keeping things cool when the kitchen heats up.

• Match pot to burner size so extra heat isn't escaping into the air. Covering pots will help also (and bring water to a boil faster).
• When finished using a burner, put a teakettle or pot of water on the burner to absorb the heat not dissipate the heat into the air.
• Instead of turning on the oven, use your toaster oven to cook single or double servings of your favorite entrées.

Of course, recipes with no cooking involved seem the most practical solution. Some ideas: wrap sandwiches with deli meats and cheeses; summer salads with canned fish or meats, or precooked, purchased meats (like rotisserie chicken); or there is always take-out.

Grilling is an easy option with no indoor cooking. Try using a purchased marinade for your fishes and meats. I like the Mrs. Dash 10-Minute Marinade Line for sodium free alternatives (visit the site for a $2 off coupon). Whatever brand you prefer, be sure to read the Nutritional Information to find out exactly what you are getting in your marinade. You can also grill your sides. Some favorites of mine are making hobo packs on the grill. A hobo pack is a foil pouch that holds your vegetables, sometimes meats, herbs and spices. By adding a liquid such as white wine or a fat such as butter or olive oil, the veggies steam and roast for a great summertime side dish. Experiment with potatoes, mushrooms, eggplant, tomatoes, corn, asparagus and onions. Cooking time will depend on the vegetables you choose.

If you aren't in the mood for grilling, make a quick pesto and throw in cooked pasta. Pesto is great because it requires no cooking.

Another easy option is a cold soup like gazpacho or cucumber-melon soup.

What ever you decide - stay cool and bon appétit!