Delicious Ways to Cook Light For The Household
If fried chicken and deep dish pizza are staples for the family, cooking light might appear very hard to do. However, the key to cooking light is to not make a big deal regarding it. Don’t tell the loved ones they might never get fast food again or they are only able to snack on carrots when viewing tv; such drastic announcements might not support you in any way. The actual strategy to begin cooking light might backfire with grumbles and groans from everyone.
However, when you make subtle variations slowly and gradually, the loved ones might actually enjoy the light cooking you put together with out even realizing it.
Whole Grains
If you’re a large pasta fan, begin blending One hundred per cent entire grain pasta such as spaghetti or other shapes into your frequent foods. A couple of lengths of browner colored pasta here and there might not throw your loved ones off. Steadily increase the proportion of brown to white and then blend it with lots of vegetables and they might not be able to tell the distinction. Should they do notice, ask them if they feel there is a drastic distinction in taste. If they reply in the negative, you might have gained your initial battle.
Sneak in Veggies
There are a lot of recipes to be found on the web as well as in books on how you are able to make zucchini muffins and carrot pancakes and no one is the wiser. Quite a few popular fruit juices have started including healthy servings of veggies in their fruit juices so that your kids receive their daily recommended amounts with out it having to be a large issue.
Switch to Low Fat
In any recipe you make, whether it is for brownies, alfredo sauce or meatloaf, you might run into the need for milk, cheese and other such items. Fortunately today, cooking light is made simpler with reduced fat and fat-free versions of numerous of the staples. When mixing up milk, cheese and butter for macaroni and cheese, use skim milk, reduced fat cheddar and vegetable spread rather than the frequent ingredients and your kids might barely notice the distinction.
Easy Substitutes
Use no calorie sweeteners for ones cookies, unsweetened apple sauce rather than butter or oil when baking and switch to canola or olive oil and cooking light will neither be a chore for you nor a large problem for the family.
How to Grill the Perfect Filet Mignon
Step 1 - Seasoning
The first step is to season your filet. It doesn’t take much. Just a little salt and pepper. Some chefs recommend that you do not add salt until after the steak is done as it can dry the steak out. I don’t like to take any chances, so I choose to salt the steak after it comes off the grill. I recommend using a coarse salt like kosher. After you season the filet mignon, just leave it out on the counter and allow it to come to room temperature, about 45 minutes or so.
Step 2 - Heat the Grill
While your filet is coming to room temperature, preheat your grill. The best way to cook a tender steak like filet mignon is searing it by direct heat. So you want to get a really hot flame going on your grill. You can tell if the grill is ready by using the hand test. Hold your hand a couple of inches above the grill. If you can’t hold it above the grill for 2 seconds, then it is ready!
Step 3 - Start Cooking
When your grill comes to temperature you are ready to cook. When placing your filet mignon on the grill, use tender care. Do not pierce the filet with a fork or anything sharp. This will cause the juices to run out of the filet while you are cooking it. Instead, use tongs to grab the filet.
How Long do you Grill Filet Mignon?
Sear the filet for 4 minutes on both sides and flip the steak only once during the grilling process.
There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.
Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.
Step 4 - Let it Rest!
After the steak has cooked to your desired doneness, remove it to a plate and let it sit for 10 minutes. Resist the urge to cut or poke the meat to check it! If you do, your meat will be ruined. By letting it rest for 10 minutes, you are allowing the juices to become evenly distributed throughout the entire steak. Enjoy!
Video on Grilling a Filet Mignon
Below is an excellent video from Grilling Master Steven Raichlen.
Carbon Steel Wok Seasoning Instructions
There are a variety of different Woks available today, but without a doubt, the best is the 
carbon steel wok. If you take care of your wok properly, it will last a life time. The first thing you must do after you purchase your new wok is to season it. Seasoning a wok will give it a nice, smooth non-stick surface and make Chinese cooking much more enjoyable.
The following videos will demonstrate how to properly season a carbon steel wok. Only iron and steel woks require seasoning. If you have purchased a different kind of wok, look into your owners manual for proper care instructions.
BBQ Tips, Tricks, and Techniques
By Mike Gerardy
Brisket Tips
Cook your brisket under your butt for better flavor
Marinade overnight in Moore’s marinade.
Keep the cooking temp constant at 235.
Allow up to 2 hours per pound to cook.
No two briskets are alike in the way they cook.
Adding beef flavoring is good, you want the result to taste like prime rib.
Use only the flat for your slices.
Lay the pieces in the box “shingle” style, exposing the smoke ring.
Cook the point and flat separately
Use the point for your chopped portions, it has more fat and is move flavorful.
Cut your slices ¼ inch thick
If the texture is too chewy when sliced, cut it thinner than ¼ inch thick
If the texture is too dry, or crumbly, cut the slices thicker.
Do not let the sauce pool in the bottom of the turn in box.
Use a silicone basting brush to apply the sauce.
Be sure all slices are completely cut from one another, you can be disqualified if not.
Put a minimum of 7 slices and some chopped brisket in the box.
Use only KCBS approved garnish.
Do not mark the box, break the clasp or damage it in any way.
When applying the rub, lay it on there, the more the better.
If injecting, do it often and evenly to equally distribute the marinade and prevent areas of discoloring.
Cook fat side down, period!
Buy packer cut briskets and trim them yourself.
Buy briskets 12 lbs and under, the slices will fit better in your turn in box.
Pork Tips
Keep the cooking temp constant at 235.
Cook the butt over the brisket to add flavor to the brisket
When injecting an 8 lb butt, use one cup of the injection recipe, piercing the pork in about 30 places.
Pull the butt off at 200 degrees and wrap it in foil, then a towel and place it in an empty cooler.
Trim the excess surface fat, there will no bark where the rub is attached to fat.
Use a LOT of mustard in your slather, work it in.
Use both pulled pieces and bark in your turn in box.
Watch for pooling of your sauce in the bottom of the turn in box, the judges will.
Fill your box up; be sure you have plenty for all the judges
Use bone in butts.
Cook no more than 6 lb butts, too big will take longer.
Chicken Tips
Use scissors to trim your pieces, expect to lose up to 50% of the meat when trimming.
Use thighs only.
Make them small, you want at least 7 in the box.
Get the rub under the skin.
Be sure the skin is crisp and does not pull off all at once when bitten into. If so, put it skin side down over high heat to crisp it up.
Marinate in Italian salad dressing overnight
Cook at 235 indirect.
Cook at least 18 so you have several to choose from for your entry.
Chicken can absorb a lot of smoke, do not overdo it.
At 180 degrees, pull the chicken off right away.
Rib Tips
Do not open the cooker for the first two hours.
Cook bone side down at all times unless foiled.
You MUST maintain 135 degrees for the entire cook
When trimming them, try to get an even cut, you want a rectangle of ribs to slice through
Use an electric knife for slicing the ribs.
Be careful handling the ribs, do not disturb the rub.
Apply the sauce with a silicone brush, do not let it pool in the bottom of your turn in box.
Cook at least three slabs, that way you will have more to choose from.
Red is good brown is bad, do not burn your sauce.
The rib meat must cleanly pull away from the bone, not all of the meat at one time or have to fight it off with your teeth.
Mix the juices from the foil with the sauce before basting the ribs.
Stand the ribs on end when slicing; it is easier to avoid getting into the bone.
Mike Gerardy
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Tips for Selecting the Right Beef Cuts for Your Meal and Budget
When we stand at the butchers counter, most of us may wonder what is the difference between a top sirloin and a porterhouse. If you ever come across a good beef cookbook, you will be able to appreciate a good diagram of beef cuts.
Beef is the widely consumed animal protein through out the world when compared to any other meat. Hence it is important for a good steward to select a good piece of beef for his wonderful recipe.
Grading of beef cuts
The beef is usually graded into three categories based on its quality by the United States Department of Agriculture (USDA). Grades are specified after taking into consideration the color, appearance, meat’s consistency and last but not least the amount of marbling in the beef. The Graded beef is classified as follows:
Prime meat
Choice meat
Select meat
Prime Meat
The meat, which is having more marbling, is termed as Prime meat. This is usually found in fine restaurants.
Select Meat
The select meat consists of less marbling, which means low fat and less calories. But it won’t be as tender as that of prime and also contains less juice and flavor.
Choice Meat
Choice meat consists of more marbling than Select meat but less marbling than Prime meat. But it is somewhat tender than Select and also juicy and flavor than select.
Beef Cuts
The names of the beef cuts vary between countries. Sometimes it varies within the regions of the country also. The rear section of the carcass is termed as Rounds in US, but in Canada it is called hip. Here is a break down of some common cuts of beef:
Rib eye
This is the top cut preferred by most of the beef connisieurs. This is characterized by abundant marbling. When you cook this beef cut, the rib eye gets melted into the meat and produces a juicy tasting recipe. The Rib eye steak is called an Entrecote in French.
Top Sirloin
Lesser grade cut but this is the largest beef cut when compared to other beef cuts. In layman’s terms, a family of four can complete their dinner with one top sirloin. Always prefer to buy prime grade rather than choice and select grades.
Porterhouse
As the name suggests, it is not concerned with any kind of house. This beef cut has ample marbling. It is a top loin with good flavor. It has the largest eye and tenderloin. This is being usually used in restaurants with challenge for their customers. They will give entire meal free for those who took all of their 26-ounce steak.
Chateaubriand
This has been cut from the butt end but should weigh around 24 ounces. A six inches long chateaubriand will weigh around 24 oz. A chateaubriand with Bearnaise sauce served in a dining table is a wonderful delicacy.
Filet Mignon
A well worth costly choice beef cut, if you cook it with pot-roasting. This is most soft with less water beef cut. This don’t have intense flavor as that of rib eye and porterhouse.
New York Strip
This is one of the cost-effective beef cut parts. This cheap cut is a t-bone with the tenderloin and also a good quality cut.
T-bone
This is also one of the cheapest beef cuts. This consists of a full loin eye and medium sized tenderloin. A couple for few delicate bites always prefers this. This smaller tenderloin is not always suitable for heavy meals. For heavy dinner, the customers usually prefer New York Strip.
Ground Beef
Ground beef should not be less than 70% lean. The package will usually indicate whether it is from ground sirloin, or ground round.
Suitable cooking methods
Loins and ribs are the most tender cuts of beef. The loins and ribs should be cooked with high heating methods to improve its taste and tenderness. Broiling, grilling, roasting, sautéing, and frying are the common methods employed for cooking the loins and ribs.
Pot-roasting, stewing, and steaming are the most preferred methods of cooking the cuts from the round, plate, brisket and flank.
Selecting beef cuts based on cooking methods
Apart from selecting a good beef cut from butcher shop or grocery store, the beef cuts can also be selected based on the method of cooking you preferred to perform.
If you want to cook the beef on a grill, it is always advised to go for tenderized meat rather than tougher cut from the rounds. A beef with minimum of 2 inches thick may require oven roasts. A very tender cut such as loin and rib primal cuts can be oven roasted for better results.
If you want to do Pot roast, it is always to select the beef cuts from round and chuck. Pot roast is the method of boiling the beef in a pot containing liquid in the stove. Standing rump, eye roast are the best pot roast products.
Tips to select better beef cuts
Before shopping for a good beef cut for a particular recipe, you should learn about the various cuts available in the market. The following tips may help you in selecting good beef cuts:
1. Try to locate the origin of the cuts from the body of the carcass.
2. This will help you to identify the names of the cuts.
3. Look for the tenderness and leanness of the beef cuts before procuring it.
4. Inspect the “Sell-by” date in the packaged beef. You should buy your beef cut either before or on the “sell by” date.
5. When selecting the beef cuts from cold storage cases of the grocery stores, the packages chosen for your use should have no excess liquid at all. If it is not too cold, then it has been stored above 40 degrees and taste may be questionable.
Inspect thoroughly the coolness of the pack and ensure that it has not been damaged.
6. Firmness of roasts and steaks should be checked. Avoid the purchasing of soft roasts and squishy steaks.
7. Always select the beef cuts that are bright red in color with thin creamy white fat evenly distributed throughout the surface. But if you are selecting veal, the color should be either white or light pink.
8. Beef injected with flavorings should be avoided because flavoring makes your beef break down and may be easily overcooked.
9. Always try to avoid buying tenderized beef because during the procedure, the butcher pierces the beef to push the juices and flavor out of it and produces tough and bad flavored beef.
10. Be friendly with the butcher to get ideas about the perfect beef cuts and sometimes he will offer you fantastic recipes too!
Mike Sullivan is a grill master and meat lover. He is the author and owner of Buy-Steaks-Online.net. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal.
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Cooking For a Healthy Heart
We all know that heart problems are one of the most common ailments ailing modern man and that a majority of people today suffer from one or another kind of heart problem. However, do you know that heart diseases are the number one cause of deaths in the United States with more than a million people dying of coronary and cardiovascular diseases every year? Another startling fact is that more than a third of these deaths would not have occurred if people had incorporated required changes in their lifestyles and diets. Making food choices that keep your heart healthy is not just a necessity for people who are already suffering from heart problems but for healthy individuals who want to avoid getting a heart disease in the future. Incorporating simple changes in your eating and cooking habits can make a large amount of difference to the health of your heart and help you in avoiding heart problems. Follow our tips below if you want to keep yourself and your family heart healthy for life.
Change Your Cooking Medium: An unhealthy cooking medium is one of the most important causes of clogged arteries and heart problems. For making your food healthier, banish all kinds of animal fat and switch to using vegetable oils for all your cooking needs. Instead of choosing just any cooking oil, go for olive and seed oils since they are known to be heart friendly.
Get Vegetable Friendly: Food products from animals generally have high cholesterol levels and therefore if your meal consists mainly of meats, milk, eggs, cream, butter and poultry, then it is high time that you incorporated a variety of vegetables in your diet. Make it a point to serve at least one portion of vegetables with every portion of meat or poultry and you will balance the bad effects of your high cholesterol diet instantly. You can do this by making salads, stir fries and steamed veggies a part of all your menus. They are easy and fast to make and are tasty enough to be consumed by even hardcore non- vegetarians without too much of a fuss.
Lower Your Salt And Sugar Intake: Sodium from salt in foods, specially fried and packaged snacks is a major cause of high blood pressure. Therefore, try to cook with the minimum possible amount of salt and substitute packed snacks for home made ones. While sugar does not directly cause any heart problems, it causes obesity which is another major reason contributing to all kinds of heart diseases. Start making desserts that constitute mostly of fruits and have a low fat and sugar content. Fruit salads, sorbets, low fat fruit yoghurt and raw fruit served with dips are great dessert ideas that are easy to make and healthy to boot.
Switch To Low Fat “Everything”: Even salads can prove to be unhealthy for your heart if they are laced with cholesterol laden cream dressings. Apart from making a conscious effort to buy low fat milk and animal products for cooking, you should also do away with fat and cream products. Go for non-cream dressings for your home made salads and try to substitute non-cream gravies and dressings for cream ones in pasta and non-vegetarian dishes.
Cooking wholesome, healthy meals need not be time consuming and difficult. Try some of Lisa’s easy to follow crock pot recipes which are made from scratch. You can prepare something like her apricot ginger chicken crock pot recipe in minutes in the morning and enjoy a full meal at evening with no more work.
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How Long do you Cook Chicken Legs on the Grill
A frequently asked question amongst home cooks and barbeque enthusiasts is: 
how long do you cook chicken legs on the grill?
It really isn’t possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.
It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.
Methods to Cook Chicken Legs on the Grill
Boil the Chicken Legs First
The goal with boiling the chicken first is so that it is cooked all the way through before it even goes on the grill. This eliminates the risk of food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.
Marinate Then Grill:
Marinating your chicken legs first is always a good idea. Not only does it impart an excellent flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood also.
CITRUS HERB MARINADE
INGREDIENTS
4 Chicken Legs
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
DIRECTIONS
In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.
Let’s Get Grilling
I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.
Step 1: Remove chicken from marinade and rinse. This will remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.
Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.
Step 3: Heat the Grill. We are going to set up our grill for a searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the other off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.
Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.
Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors . Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check for doneness. You are looking for an internal temperature of 165 degrees Fahrenheit.
Once the legs are done, If they aren’t as crispy as you like, go ahead and put them on the hot side of the grill again for a few minutes before removing them from the grill.
Enjoy!
What is the Cooking Time for Meatloaf - How long do you cook meatloaf in the oven
So you are planning to make meatloaf for dinner tonight?
There is a question that I have received several times from ambitious home cooks:
What is the Cooking Time for Meatloaf? or How long do you cook meatloaf in the oven?
So I decided to dedicate an entire post that includes instructions along with delicious recipe that will answer the above question. I have also included a few videos that covers a few other methods for cooking meatloaf.
This is a very common question, but it really does depend on how many pounds your meatloaf is and the temperature at which you are cooking it.
Meatloaf, when prepared the right way, is a delicious dish. It should be firm, but juicy and should not break apart when you slice it.
In this post, I will provide you with a wonderful recipe and instructions for cooking the best meatloaf you will ever sink your teeth into.
Meatloaf is usually cooked two different ways: either in a bread pan or on a cookie sheet.
The bread will give you a juicer meatloaf and is much easier to prepare as the meat takes the shape of the bread pan.
The cookie sheet method will not be as juicy and you will have to put a little more effort into shaping the meatloaf and get your hands dirty.
I like to cook my meatloaf Italian Style. This is the way my Grandmother made it and she passed her recipe on to my Mother, and my Mother passed it on to me. It is by far the best meatloaf recipe in my opinion. It is much more flavorful then your basic meatloaf recipe.
SIMPLE ITALIAN STYLE MEATLOAF RECIPE
Ingredients:
1 1/2 pounds lean ground beef
2 eggs
1 7 ounce jar roasted red peppers chopped
1 onion chopped
2 cloves of garlic chopped
1 cup of bread crumbs
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan Cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 cups of prepared tomato sauce
2 tablespoons extra-virgin olive oil
Directions:
1. Preheat your oven to 350 degrees F.
2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.
3. Grab yourself a large mixing bowl.
4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.
5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.
Heat the remaining tomato sauce if desired and use for dipping.
Meatloaf Cooking Videos
Trader Joe’s Meatloaf - A Great Meatloaf Recipe
Get the full story! Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Classic Meatloaf
Mama’s Meat Loaf
What is the Best Way to Cook Frozen Shrimp?
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this post suggests, many people are asking: What is the best way to cook frozen shrimp? The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various methods for 
cooking shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. Those are in my opinion, the best methods for 
thawing frozen shrimp.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
Shrimp With Sherry and Italian Breadcrumbs - A Fast and Fabulous Meal
Whether it is breaded, popcorn, batter-fried, paella, shish-ka-bobs or casseroles, Americans love shrimp. Grocery stores have the fresh version on ice, but it is often a frozen product that has been thawed. Fish should never be defrosted and frozen again. You may see ice crystals on fish and this tells you it is not fresh.
Frozen varieties keep for about two months in the freezer, according to the healthy Eating Website. As the expiration date draws near, grocery stores run fish specials. Check this date before you buy. Look for bags that are 36-40 count per pound.
The Whats Cooking in America Website tells shoppers not to buy any peeled or deveined products because the flavor and texture are compromised. Still, it is handy to have a bag of shrimp in the freezer. Follow safe food handling practices. Do it defrost fish at room temperature. Though you may be tempted, do not defrost fish in the microwave because it will become tough.
The best way to defrost any fish is to put it in a bowl of cold water and refrigerate it over night. You may also put it in a large strainer and run cold water over it. Even though frozen shrimp has been cleaned, examine it for black specks in the veins and, if you see any, remove them.
I have been making this dish for so many years I forgot its original name and do not use a recipe. My husband calls it drunken shrimp, but I like my name better. This is an elegant entree when paired with baked potatoes and a butter lettuce salad with fresh pears, blue cheese, and candied walnuts. We love this recipe and I hope you will, too.
2 pounds of cooked, frozen shrimp
1/4 cup butter or margarine
1/4 cup extra light olive oil
2 cloves of minced garlic from a jar
1/3 cup fresh parsley, chopped
1 teaspoon lemon pepper
1/4 cup extra dry sherry
3/4 cup Italian breadcrumbs
3 tablespoons extra light olive oil
Thaw shrimp as directed on package. Put butter in a bowl and melt in microwave. Remove and add olive oil, garlic, parsley, lemon pepper, an sherry. Fold in shrimp. Arrange mixture in individual, oven-proof dishes (I use giant scallop shells). Put Italian bread crumbs in a cup and stir in olive oil. Bake in 400-degree oven until the shrimp is hot and the breadcrumbs start to brown. Garnish with lemon wedges. Makes 4-6 servings.
Copyright 2009 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the American Society of Journalists and Authors, the Association of Health Care Journalists, and the Association for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from Amazon.
Centering Corporation in Omaha, Nebraska has published her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company has also published a companion volume, the “Writing to Recover Journal,” which contains 100 writing prompts.
Please visit Harriet’s Website and learn more about this busy author and grandmother.
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