Grill TipsGrills, Barbecues & Food

Without a doubt there is something very relaxing and pleasurable about cooking and eating grilled food. There are countless ways you can turn your grilling not only into a flavorful and enjoyable way to cook, but there are also many healthy and tasty alternatives. Like anything else in life, what you put on your grill is a choice. Grilling healthy first means that you have decided to eat healthy. Cooking on a grill can be a great way to reduce fats on while adding wonderful flavor however we must also be careful when grilling as there can be certain risks if precautions are not taken. Eating healthy always begins with choosing healthy foods that are low in fat and using marinates to reduce unhealthy caseinogens.

We know that charcoal grilling can produce carcinogenic smoke from the high temperature cooking of foods containing fat and protein. This can produce unhealthy chemical changes in the outer layers of flesh foods. To avoid these dangerous chemical formations we must avoid inhaling the smoke and avoid the black char on the outside of charcoal cooked food caused by high heat and/or overcooking. It is also advised that any lighter fluid or self-lighting packages be avoided as they can also add toxic chemicals directly into your food. Instead, use a starter chimney and newspaper to get your charcoal lit. While this method may initially take a few more minutes, in the long run it’s faster and healthier. The use of marinades can also help greatly lower caseinogens in food. By using a marinade your food will not only take on extra flavor but even a simple marinade consisting of olive oil and a citrus juice can reduce the harmful chemicals by as much as 99%. A marinade will also assist in tenderizing and enhancing your food’s natural flavors.

There has been a lot of talk about grilling and the risk of cancer. While the risk is real and this should be kept in mind, there are some simple things you can do to greatly reduce the risk of cancer caused by grilling. The harmful chemicals that can form are created by putting food, primarily meats, under intense heat and flame. These are cancer forming agents however by taking a few simple precautions you can greatly reduce and even eliminate the risks. Grilling isn’t the only cooking method that causes these agents so there is no reason to give up on your grill. If done right, grilling is one of the healthiest methods of cooking. To reduce the risks follow these basic tips: * Trim excess fats from all foods. The fats are the main contributors to harmful chemicals so avoid fatty foods as much as possible. * Using marinades based on olive oils and citrus juices with greatly help reduce the risks. * Maintain a clean grill. This will also help reduce harmful cancer forming chemicals. * Avoid letting your grill flare-up. Extreme heat and flame will also increase risk. * Do not overcook foods. If you do accidentally char your food simply scrape or cut that portion off.

The marinade recipe below is simple, versatile, and tasty and will significantly reduce harmful cancer forming agents. The marinade will work perfectly with poultry, pork, vegetables and seafood and should be combined with your food of choice at least 1 hour prior to grilling.

Simple Marinade C olive oil 1 tablespoon lemon juice 1 tablespoon honey 2 teaspoons Italian herb blend 1 teaspoon red pepper flakes 1 teaspoon garlic powder Salt and freshly ground pepper

Grilling can be a great way to prepare low-fat meals and only takes a little imagination to create healthy foods. Try starting with foods you already enjoy and find ways to make them healthier choices. Trimming fat, substituting skinless chicken, using healthy marinades are a few things you can do to start forming healthy habits.

Grilled Fennel Salad with Nicoise Olives

Ingredients: 2 orange peppers 3 fennel bulbs with tops 2 teaspoon white wine vinegar 1 tablespoon extra virgin olive oil 2 tablespoons extra virgin olive oil 18 small nicoise olives 2 sprigs of savory Salt and freshly ground pepper

Instructions: Roast the peppers using your gas grill flame or the method of your choice. Place them in a bowl and cover the bowl in plastic wrap. Remove the green fronds (top flowery pieces) and set aside for later. Slice the fennel lengthways into roughly five coarsely cut pieces. Place the fennel pieces flat in a dish and coast with 1 tablespoon olive oil. Season the fennel to taste with salt and freshly ground pepper. Remove the char from the peppers and dice the peppers into small-diced pieces.

Place your grill on medium heat and place the fennel slices and turn frequently for 7-10 minutes. Grill until the fennel is showing grill marks. Be sure to cook them until they are the desired texture but do not char too much. Transfer to side dish.

Combine the vinegar and remaining olive oil and pour evenly over fennel. Lightly combine the pepper mixture with the fennel while adding the olives. Tear the savory and fennel fronds and sprinkle over the fennel.

Grilled Fennel Salad is fantastic as a side or main course. As a side consider serving it with a simply grilled chicken or seafood. Just remember that what you put in your stomach or on your grill is your choice.

About the author:

Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips along with food and beverage articles on his highly recommended website: http://www.athomegourmet.com. Scott is also the owner of http://www.americasfavoritefood.com, http://www.grilledtoperfection.com and http://www.thetravelassistant.com.

Written By: Scott Schirkofsky

Grilling on the barbecue has never been more exciting. Not only do barbecues come in a myriad of designs and options, but also with the advent of popular cooking shows, cooking books and magazines, grilling has reached a whole new dimension.

Grilling is no longer just about steaks and burgers, barbecue grilling is full of adventurous and elegant recipes and menu plans. Some of the tantalizing grilling recipes have names like grilled mango blossom, grilled portobellos with avocado salsa and grilled beef tenderloin with Cabernet ?auvignon sauce.

Youll want to familiarize yourself with the barbecuing grilling basics before you start. The two most popular types of grilling are the indirect and direct grilling methods. The indirect method is a slow cooking process because less heat is used. One suggestion for indirect cooking is to use a disposable drip pan or foil placed underneath the food to be cooked, using tongs arrange the coals around the pan. The food is cooked by the hot air circulating around the food (similar to a convection oven) this process is great for cooking roasts. Its always a good idea to check with your owner manual for your specific barbeque.

The direct grilling method is achieved by arranging the coals (with long handled tongs) to spread evenly in a single layer, extending about one inch beyond the area of food. The food is then placed directly over fire. The direct grilling method is fast because of the intense heat and allows for quick browning on the outside of foods. Direct grilling works best for food requiring short cooking times, such as burgers and steaks. Its important to turn over food to allow cooking of both sides.

The three most popular ways of adding flavor to your selected grilling foods are with sauces, marinades and rubs. The sauce can be said to define a great barbecue, you can use a little sauce or a lot. A sample recipe for sauce is this maple barbecue sauce; combine equal amounts of maple syrup, ketchup and white wine add garlic, salt, pepper, thyme, basil, ginger and chili powder with a bay leaf, bring ingredients to a boil then reduce and let simmer. A sauce should be brushed on in the last five to ten minutes of grilling as the sugar can cause the sauce to burn. There are a wide variety of barbecue sauces and recipes available.

Marinades are another way to change a mediocre meal into incredible. They are an excellent way to add flavor while tenderizing and promoting crisp brown exteriors.

The three basic ingredients in marinades are flavorings (herbs, spices and sweeteners), oils and acids (citrus juices, wines, vinegars and yogurts). A simple marinade recipe is the lemon rosemary marinade. Mix shredded lemon peel, lemon juice, olive oil, sugar, white wine, rosemary, salt and pepper and pour over your selected meat, tofu, or vegetables in either a plastic sealable bag or shallow dish and refrigerate for one to two hours, remembering to shake bag or flip in dish half way through marinating process.

Rubs are a wonderful bold blend of seasonings, which are just as the name implies rubbed directly into the food. The food is rubbed with spices prior to grilling, transforming the rub into a crunchy brown crust that seals in the juices and enhances the flavors. A very basic rub recipe is this herb rub; equal amounts of dried rosemary, dried thyme, dried minced onion, dried minced garlic, with smaller amounts of salt and pepper combine all ingredients in a food processor until coarsely ground. Sprinkle mixture evenly over meat, then rub in with fingers. Store in a covered container in the refrigerator for 15 minutes to two hours, and then grill.

When outdoor grilling there are a few simple things to remember in order to avoid any contamination of food. Any marinated food should be kept in the refrigerator (not on the counter) to prevent giving bacteria a chance to grow. Set some marinade aside at the beginning, and never reuse any marinade that has been used on raw meat. Always keep vegetable and fruits separate from raw meat; utensils and plates should also be washed before using. Be sure to properly cook all meats.

Serve food immediately, so hot foods dont have too much time to cool and to start growing bacteria. Perishable foods should not be left out of the refrigerator for more than two hours, and if the outdoor temperature is more than 85 degrees or hotter serve within an hour.

Grilling vegetables is an excellent way to bring out seasonal flavors. Vegetables and fruits such as; eggplant, bell peppers, summer squashes, sweet onions, roma or cherry tomatoes, mushrooms, mangoes, pineapple or peaches are all excellent choices for grilling. Cut vegetables into half inch slices or large chunks. Brush with some olive oil (may be seasoned with garlic or other selected herbs). Grill the vegetables until tender, turning only once. Fruit should be halved with pits removed, and grilled until tender (no oil is needed), with the pulp side down. Vegetable cooking sprays or small amounts of oil will prevent the vegetables from sticking (avoid spraying vegetable near lighted grill). Marinating the vegetable beforehand also makes the vegetables easier to handle and less likely to stick to your grill surface.

Grilling corn on the cob cooked in the cornhusks (without the corn silk) is a unique and tasty alternative to boiled corn. Peel back cornhusks and put butter and herbs around the corn. Fold over cornhusks and tie with kitchen string. Grill the corn for approximately thirty minutes, remembering to turn the corn about three times.

A simple and elegant meal might consist of a grilled pizza and some grilled fruit crisp for dessert. To grill a pizza use a store bought Italian bread shell cover with pesto, thinly sliced plum tomatoes, yellow tomatoes, kalamata olives and basil (drizzling olive oil over top). Use tin foil folded in half placing the pizza on top folding up the edges of tin foil up to the edges of the pizza. Using the indirect method of grilling, grill the pizza for about 10 minutes. For the grilled fruit crisp dessert, mix peaches, pineapple tidbits and brown sugar spooning into a metal baking foil pan. Then combine larger amounts of brown sugar, flour and butter with a touch of cinnamon and nutmeg sprinkling over top of fruit mixture. Grill about fifty minutes (indirect grilling method) or until hot and bubbly, serve with ice cream if desired.

Outdoor grilling is a convenient and nice alternative to cooking indoors. The options of menus are limitless. Grilling is one of the easiest and most tantalizing low fat ways of cooking. Whether you stick to the time honored steak and burgers or go for something a bit more adventurous, grilling is always a tasty and enjoyable way to be outdoors with family and friends. Valerie Giles owns and operates Best BBQ Online, a resource web site featuring bbq grills, bbq smokers, weber gas grills, grill accessories, bbq recipes and marinades. Everything you need for the barbequing season. http://www.best-bbq-online.com Try some of our free Mouth Watering Rotisseries Recipes. The accompanying article is copyrighted. It may be reproduced only if the hyperlinks here are left intact.

Written By: Valerie Giles

Its summer and we all love to grill. Lots of us grill in the winter as well, thats how much we love it. Now we hear cancer researchers are snooping around our love affair with grilling foods. If you are like most of us, when you hear the word cancer your ears perk up. So are grilling those beloved hamburgers and hotdogs a threat to your health?

From what I understand, cancer researchers have found that grilling red meat, poultry, and fish causes the formation of carcinogenic compounds called HCAs (heterocyclic amine). And, when fat from our grilling cuisine drips onto hot coals, another group of cancer-causing substances is formed. These are PAHs (polycyclic aromatic hydrocarbon) which are deposited onto the food through the smoke and flames.

The good news is, that researchers actually strongly disagree whether or not eating grilled foods actually pose a significant health risk. HCAs have been linked to increased risk of cancers of the breast, colon, stomach, and prostrate, however, most of the evidence is based only on animal studies not humans.

So what should we do when the experts dont agree? Maybe it makes the most sense to take some extra precautions when grilling rather than to give up one of the greatest gifts of summer. There are a few things we can do to minimize our exposure to carcinogens. The most effective way would be to marinate foods before grilling. Even brief marinating helps. In some studies, marinades have been found to reduce the amount of HCAs formed by as much as 92 to 99 percent. Marinades may act as a barrier keeping flames from directly touching the meat. The ingredients within the marinade may also offer protection. Lots of marinades contain vitamin C, vitamin E and naturally-occurring compounds in herbs and spices that have cancer-fighting properties.

Some other ways to limit the formation of carcinogens would be to try grilling foods that pose less risk. Try foods like vegetables, fruits, veggie burgers, tofu, quesadillas and even pizza. You could also precook meat, poultry, and fish in an oven or microwave and then grill just for flavor. Chopping foods up into small pieces or making kebabs speeds up the cooking process so that the food spends less time on the grill. Also cooking food at a lower temperature by raising the grill rack a few inches might be helpful. New research suggests that flipping foods once per minute speeds up the cooking process, keeps meat from burning, and still effectively kills bacteria. If you punch holes in foil to either wrap food or cover the grill food will drain but will inhibit contact with the flame. Be sure to trim fat, which can drip into flames and cause flare-ups. Before eating, remove all charred or burnt pieces.

So while the researchers are busy researching, lets enjoy our summer and grill using precautions. It just wouldnt be right to have to give up grilling. Here are some formulas to make a quick marinade adding flavors of your choice. Makes 4 servings.

1 tsp to 1 Tbsp oil
liquid, like vinegar or juice
1 tsp dried herbs or 1 Tbsp fresh chopped
1-2 cloves crushed garlic

Asian: Sesame oil, rice vinegar, ginger, garlic
Italian: olive oil, red wine vinegar, ginger, garlic
Southwest: oil, lime and orange juice, chile powder, garlic

Remember you want vitamin C, vitamin E and the naturally-occurring compounds in herbs and spices that have those cancer-fighting properties. Also keep in mind that enzymes are present naturally in raw foods that we eat. When we cook food we often destroy these enzymes. Enzymes break down food into basic components so that the body can absorb nutrients necessary for building cells, tissues, and organs. Thats why it is so important to provide the body with vital enzymes.

Happy Grilling!

About the Author

Sources: American Institute for Cancer Research, Cell Tech International

Melinda Kempenich is the mother of three children and the wife of a State Representative from the great State of North Dakota. Her summers are often filled with many outdoor activities and great grilling affairs. If you would like to receive free The Importance of Enzymes Booklet please check out her website: Health So Serene at http://www.healthsoserene.info to request a copy, or e-mail her at mybabies58623@yahoo.com, shed love to hear from you! You are also welcome to send your request to her at: Melinda Kempenich, 9005 151ST Ave SW, Bowman, ND 58623

Written By: Melinda Kempenich

There is nothing that says summer like grillin’ and chillin’ at the backyard BBQ. Steaks, chicken, ribs or burgers, they all seem to taste better when cooked on the grill. But as good as they taste now, there are a number of “tips” that can help you make the most of your summer grill

Jack Daniel’s has long been a part of BBQing in the US, sponsoring a number of BBQ contests and being a key ingredient in some of the best BBQ sauces. We’ve assembled a few of the tips that have helped past winners of those competitions, and have listed them here for you:

Start with a clean grill. Although that salmon you prepared last night was the best ever, it probably won’t enhance the taste of the hamburgers you’re having today. Scrub the grill with a wire brush and abrasive pad to remove all remnants of your past successes. You’re about to create a new masterpiece!

Oil the grill with a good vegetable or olive oil. You’ve paid good money for the food you’re about to cook. Let’s not leave part of it stuck to the grill!

Pre-heat the grill on high for at least 10 – 15 minutes, or light the charcoal about 20 – 30 minutes before you start the cooking. You want to be sure the grill is hot enough to sear the meat to seal in the natural juices.

Place a foil pie plate half-filled with extra marinade mixed with water on the searing surface (flavourizer bars, lava rocks, etc) directly under the part of the grill where the meat will be. Used with thicker cuts of meat, this will help to add flavour and keep the meat juicy.

Season the food lightly before placing it on the grill. Food has wonderful natural flavour that BBQing enhances. If you like a bit of spice, try a dry rub or a marinade (which will also help to tenderize less expensive cuts of meat).

After quickly searing the meat on both sides, reduce the heat to medium (raise the rack if using charcoal) and close the grill cover. Resist the temptation to open the grill cover more than just twice moreonce to turn the meat, and then for the final five minutes. Doing this will make the food wonderfully tender.

Put sauces on the food in the last 5 minutes of grilling time. Most sauces have fats and sugar in them which will burn if put on too early. The fire department has better things to do than helping you cook.

This sauce is great for perking up any simply grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.

Jack’s Secret Weapon All-Purpose BBQ Glaze

1/2 cup Jack Daniel’s Tennessee Whiskey
1/2 cup soy sauce
1/2 cup ketchup
1 cup brown sugar
1 teaspoon garlic powder

Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 1 1/2 cups.

Visit the Jack Daniel’s website at www.jackdaniels.com, to find lots of good ideas to help with your Summer Grill.

About The Author

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Written By: News Canada

charcoal barbecues ukgrilltips med jack daniels

Using a tandoori paste from a jar makes this spicy chicken dish fast and easy. Marinate the meat at the cottage in the morning, or combine the chicken and marinade and marinate overnight in the refrigerator before leaving for the cottage the next day. This marinade is also lovely for grilled lamb chops. You can make the raita at home and bring it along in the cooler.

Ingredients

2 lbs boneless, skinless chicken breasts, 1 kg – cut into lengthwise strips
2-3 tbsp tandoori paste (homemade or purchased) 25-45 mL
1/4 cup plain yogurt 50 mL
olive oil

RAITA:

1/2 large English cucumber, finely chopped
2 large Roma tomatoes, seeded and finely chopped
1/2 tsp salt 2 mL
1 cup plain yogurt, strained 250 mL
2 tbsp chopped cilantro 25 mL
1/4 tsp roasted cumin 1 mL
1 pepper

Procedure

Marinate chicken in a combination of tandoori paste and yogurt for several hours or overnight in refrigerator.
Thread chicken accordion fashion on bamboo skewers that have been soaked in hot water for 30 minutes. Discard marinade. Preheat barbecue grill to 550 F. After pre-heating grill, adjust all burners to medium heat. Lightly brush each piece of chicken with olive oil then grill over direct medium heat for 8-10 minutes, just until chicken is cooked through.
To make raita, seed and finely chop the cucumber and tomato paste. Salt the vegetables and let stand for 30 minutes to remove some of the excess moisture. Line a mesh strainer with a coffee filter, set it over a bowl and drain the yogurt over the coffee filter and bowl in the refrigerator for 1-2 hours. Discard liquid and place the yogurt in a bowl. Drain the vegetables and add to the yogurt. Stir in the chopped cilantro and roasted cumin. Season with pepper to taste and refrigerate. Raita may be made up to two days ahead. Serve chicken immediately with lots of turmeric-scented basmati rice and some of the raita on the side.

Serves 4

Recipe courtesy of Weber-Stephen Products Co.

Easy Extras

Store-bought frozen Naan bread
Pappadums
Cold Beer
Lime pickle or hot mango chutney
Jars of shelf-stable Raita
Basmati Rice
Cooling fresh fruit like: Mangoes, Bananas or Pineapple for dessert

-News Canada

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Written By: News Canada

chicken marinade raita

Grilled seafood can be a delightful culinary experience if done right. Many people shy away from seafood because they dont know what to do with it. Seafood makes a tasty, healthy meal on the grill. Did you know most fish has less than half the fat of beef? I would rather put a nice salmon fillet on the grill any day. Grilling great seafood does takes a little practice. Ive put together 10 tips to help you get started.

1. Always start with fresh fish if possible. You will have a better grilling experience. Previously frozen fish will also work; its just harder to work with. Plan on 6-8 ounces per person for fillets and 8-12 ounces per person when buying whole fish.

2. When grilling directly on the grill it is best to use a firm fleshed fish like grouper, marlin, salmon or tuna. A special fish and vegetable grid will make grilling easier. The finer mesh will help keep your food from falling through. You may even want to use a wire grill basket, especially for those more delicate fillets. This way you can turn your fish over without worrying about it breaking apart. You can even stick lemon slices between the fish and basket, if you wish.

3. Always make sure your grill is clean and well-lubricated with oil to prevent your fish from sticking. Fish breaks apart easily. If it sticks to your grill, you will have nothing but little pieces to serve. I like to saturate a paper towel with cooking oil and wipe down my grill before putting my food on. I havent tried it yet, but PAM also has a cooking spray made just for grilling.

4. If your fish came with the skin on, leave it on. Always place your fish fillet flesh side down first. This will sear the flesh, locking in the flavor and moisture. Turn over one-third to halfway through the grilling.

5. Always grill your fish over a hot to medium-hot fire. To test this, hold your hand about 5 inches above your heat source. Your fire is hot if you can only hold it there for about 2 seconds. 3-4 seconds would indicate a medium-hot fire. When cooking whole fish instead of fillets, you will want a slightly lower temperature as the cooking time will be longer.

6. So how long do I leave my fish on the grill? A good rule of thumb is about 10 minutes for every inch of thickness. There are a few exceptions to this rule, but your recipe should note this if that is the case. Fish is done when its color turns opaque and just begins to flake with a fork. A little underdone is better than overdone as your fish will continue to cook after taken off the grill.

7. Marinades are great to add additional flavor to fish. Marinade your fish for only 30-60 minutes before grilling. Because of their lack of connective tissue, fish absorbs marinades easily. Do not over marinade or the flavors may overpower the flavor of your fish.

8. Do I need to baste my fish? When grilling, baste lean fish periodically with your favorite basting liquid or olive oil. This will help keep the fish from drying out. Basting is not really necessary with fattier fish but you may wish to do so for more flavor.

9. I love to grill with skewers. Lightly marinated shrimp are great! Use fairly large shrimp for this. Chunks of fish also work well as long as they are firm fleshed. Alternate with chunks of your favorite vegetables for great kebobs. If using wooden skewers, be sure to soak them in water for at least 30 minutes. This will keep them from burning up on your grill.

10. One last tip. Tired of your hands smelling like a tacklebox long after youve washed your hands? Try rubbing some lemon juice on your hands. Then wash with soap and water. This will also help get rid of onion or garlic odors.

Grilling seafood isnt really very hard if you follow these tips. With a little practice you will be grilling perfect seafood in no time. Your stomach will thank you for it, as well as all your friends and family. So slap a nice fillet of salmon on the grill today.

This article was written by Shane Bryan, aka Chef Shane. Chef Shane has his own cooking site at http://chefshane.com. Visit today for great recipes, cooking articles, food trivia, and much more. If it has anything to do with food you may find it here. http://chefshane.com

Written By: Shane Bryan

America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.

Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.

Grilled Pizza Techniques:

Ingredients: 1 teaspoon dried yeast 1 tablespoon soy oil 1 teaspoon sugar cup warm water (110F) 1 cup bread flour 1 tablespoon soy flour 1 teaspoon salt

Instructions: Combine yeast, sugar and cup very warm water in bowl, let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ” thick, 12″ diameter circle. The thinner the dough is rolled, the better.

Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It’s highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust’s finish.

You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1″ wide strips. This shape is great for a party snacks!

About the author:

Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips along with food and beverage articles on his highly recommended website: http://www.athomegourmet.com. Scott is also the owner of http://www.americasfavoritefood.com and http://www.thetravelassistant.com.

Written By: Scott Schirkofsky

Looking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? Grilled tuna steak is a delightful and exciting entree for any special meal. There are various methods to spice up and flavor your catch, but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna.

Assemble the following recipe ingredients:

* tuna steaks, cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference ) * 4 to 6 ounces of butter * 1 cup of teriyaki marinade * 1 tablespoon of wasabi powder * 2 chopped green onions * 1 tablespoon of olive oil, peanut oil, or vegetable oil * salt and pepper to taste

Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover, place into the refrigerator and let the tuna sit and marnate for an hour or more, overnight is good too.

When ready, start up your grill and get it good and hot, but not too hot. Ideally bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder, butter and the green onions together and place it aside for the time being. Once the grill is to the ideal temperature and you are ready, then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling, periodically baste the tuna with the left over teriyaki marinade. This will help to keep the tuna moist and add additional flavor. Cook until they are done to your desired temperature, then serve with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well.

Alternative set of recipe ingredients and marinade flavoring:

* tuna steaks, 1-inch thick * Sesame oil * 1 rounded tsp. cornstarch * 1/3 c. rice vinegar * 1/3 c. mirin * 1/3 c. soy sauce * 3 tbsp. minced crystallized ginger

Popular tuna species:

Tuna is a popular, delicious and rich tasting seafood that is prepared in many ways. It is perfect for grilling, sautee, and broiling. The flesh of tuna is pink because the tuna’s muscle tissue has a higher oxygen capacity than other fish species.

* Bluefin: An important source of seafood, providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed $100,000 on the Tokyo fish market.

* Yellowfin: found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly.

* Albacore: found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized food, and a significant fishery. Methods of fishing include rod and reel, long-line fishing and purse seining and are highly sought after by sport fishers and recreational fisherman.

* Bigeye * Blackfin

About the author:

For more Gourmet Food Articles visit: http://www.gourmetfoodarticles.com . This article may be freely reprinted as long as the author’s resource box and url links remain intact.

Written By: James Smith

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No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor, in fact you should avoid using a sauce at all. You want to see visible grains of fat running through the meat but not large pieces of fat. If you do see larger pieces simply trim them off. As you cook your steak the fat will melt and naturally tenderize the meat.

After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper. Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature before grilling.

When grilling your steak first make sure that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you want a hot grill, you do not want direct flame on the meat for any extended time period. The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your grill is. Because every grill it different you will need to experiment to get the desired results.

There is no exact way to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right under your thumb, that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare, medium-rare, medium and well done.

Herb rub:

1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons mustard powder
2 teaspoons paprika
1 teaspoon onion

Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.

About the author:

Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips, food and beverage articles on his highly recommended website: http://www.athomegourmet.com. Scott is also the owner of http://www.americasfavoritefood.com and http://www.thetravelassistant.com .

Written By: Scott Schirkofsky

Prep Time: (marinade for 2 to 4 hours), then 20 minutes Cook Time: 10-15 minutes.

Pork Brochettes: 2 lb. boneless pork loin (cut into 1″ cubes) 1 cup soy sauce cup dark brown sugar cup apple cider vinegar 2 tbl. dry mustard 1 tbl. worcestershire sauce 1 ea. 1 gal. ziploc storage bag 8 ea. 6″ bamboo skewers (soaked for 30 minutes in boiling water)

method: Bring 8 oz of water to a boil and put skewers in so they are completely covered with water and allow to soak for 30 minutes.

Mix soy, brown sugar, vinegar, mustard and worcestershire sauce and carefully pour into ziploc bag, place pork cubes in bag and push out all air and seal bag. allow pork to marinade for 2 to 4 hours.

Skewer pork placing approximately 4 oz of pork per skewer, grill on and open fire that is of medium high heat or grill in an a grill pan, in either case cook all four sides of skewers for 10 to 15 minutes per side. serve on confetti rice and enjoy.

Confetti Rice: 1 cups of converted rice 3 cups of chicken broth cup golden raisins cup granny smith apples (diced to approximate size of raisins) cup onions (diced as above) cup red bell peppers (diced as above) 3 cloves of garlic (minced) zest of 1 lemon (minced) bunch mint (stemmed and finely chopped) cup olive oil

method: Bring chicken broth to a boil and add rice, bring back to a boil and turn down to low and cover, allow to cook for 25 to 40 minutes. in a separate pot large enough to accommodate rice and all other ingredients, place on a burner set to medium heat and add olive oil and allow to heat, then add raisins, apples, onions, peppers, garlic and lemon saut until onions are translucent add cooked rice and mint and mix well.

Place in center of plate placing 2 brochettes over the top and enjoy.

About the author:

Find more recipes on http://www.cigar-review.com

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com

Written By: Philipp V. Denfeld