Piquant Sauce Recipes

First things first, what is piquant sauce? Basically of Louisiana origin, this red-colored condiment is a delight that you can not only use for any kind of meat you are serving, but can also be used to baste meat while grilling it. It is very similar to Cajun sauce in many ways. Piquant sauce is basically made from savory vegetables, primarily tomatoes, which are usually commingled with tarty vinegar and a variety of other spices and flavorful herbs, that renders the sauce agreeably pungent and hot. It does use a roux of the usual fat and flour as a base for the sauce, but this roux makes up only a very small part of the condiment.

It is fantastic, really, because of the variety of spices that you can use to tweak this condiment. For instance, instead of the usual Creole seasoning, using Chinese five spice (made from blending together bajiao or star anise, cloves, cinnamon, brayed fennel seeds, and of course Sichuan pepper which is called huajiao) will optimize the extent of hot spiciness of your piquant sauce, besides infusing the sauce with all the major five aromas of sweetness, tartness, bitterness, and an acrid saltiness in an Oriental way. So, let us see the variations that you can opt for when dealing with piquant sauce recipes.

Basic Piquant Sauce
This is the traditional Cajun style picante for which you need to gather,

• Consomme, 1 cup ( tsp. of beef extract dissolved in 1 cup boiling water can also be used)
• Wine vinegar, 2 tbsp.
• Butter, 2 tbsp.
• Capers, 1 tbsp. (cut up)
• Cucumber pickles, 1 tbsp. (thinly sliced)
• Flour, 1 tbsp.
• Eschalots, tbsp. (chopped very finely)
• Worcestershire sauce, tsp.
• Sugar, tsp.
• Salt, tsp.
• Cayenne pepper, a dash

Procedure
Begin by heating the butter in a thick-bottomed sauce pan. Adding the flour to molten butter and stirring will give you the roux for your piquant sauce. Make sure that you stir enough to get a uniform roux. Let it simmer until it adopts a brown hue. Now, pour in the consomme and season with salt. Add some pepper too, if you want. Increase the heat to medium and once you see the fluid is boiling, reduce it to low and allow a steady simmering for another 10 minutes or so. After that, you must add the eschalots, sugar, and the vinegar to the pot. Increase the heat to medium-high and stir the sauce as it heavily simmers for another 5 - 7 minutes. Finally, throw the pickles, the cayenne pepper, and the Worcestershire sauce into the already simmering sauce and see to it that it boils steadily for 5 minutes. After that, remove it from heat and serve piping hot on boiled or roasted meat, grilled fish, or fried mushrooms.

Piquant Sauce with Mustard
This sauce recipe can be modified to be used for caking meatloaves or as a basting sauce. Simply get your hands on,

• Cream, cup
• Dijon mustard, 2 tbsp.
• Seeded mustard, 2 tbsp.
• Tomato sauce, 2 tbsp.
• Brown sugar, 2 tbsp.
• Red wine vinegar, 1 tbsp.
• Olive oil, 1 tbsp.
• Worcestershire sauce, 1 tbsp.
• Garlic clove, 1 (minced)
• Nutmeg, tsp.
• Cracked pepper, to taste

Procedure
Place a cooking pan on medium heat and then add the olive oil to it. After a minute, add garlic and nutmeg and saut thrice. Then add the brown sugar and saut two-three times more. Finally, add the mustard varieties and pour the tomato sauce, red wine vinegar, and Worcestershire sauce to the pan. Season with cracked pepper. Allow a steady simmer to set in. After 5 - 8 minutes, increase the heat to high so that a boil sets in. It is at this juncture that you should remove the sauce from the heat if you wish to use it as a basting or coating agent. If not, then add the cream to the concoction and reduce the heat. Stir continuously until a smooth uniform liquid is formed. Do not allow the fluid to boil. The cream harnesses the overtly dominant flavors of each ingredient and sees to it that the aroma is just correct. Serve hot with a steak, roasted venison, or grilled beef. This sauce is dlicieuse even on some plain boiled potatoes.

Mexican Picante Salsa
Now for 5 pints of some hot piquant sauce perfect for cheesy quesadillas, you must have,

• Tomatoes, 4 lbs. (ripe, scalded, peeled, seeded, and diced)
• Concentrated tomato pure, 5 oz.
• Jalapeo peppers, 6 (cut up)
• Green chilies, 3 (finely chopped)
• Garlic cloves, 2 (crushed)
• Spanish onion, 1 (large, diced)
• Green capsicum, 1 (large, cubed)
• Red pepper, 1 (medium, chopped)
• White vinegar, cup
• Brown sugar, cup
• Pickling salt, 1 tbsp.
• Hungarian paprika, 2 tsp.

Procedure
Take a Crock Pot and throw in all the ingredients. Cover it after that and heat it on medium. Stir occasionally and allow it all to boil for an hour. Taste and see it you want it to be thicker or spicier in which case you must add a few more jalapeos. Store in clean glass jars and serve with nachos topped with molten cheese, sour cream, and scallions.

Piquant Sauce with Dill and Sour Cream
Serve this version with poached salmon fillets and people will kiss your hands out of sheer delight. You will need to have,

• Leeks, 2 (only the white portion, finely chopped, and thoroughly washed)
• Garlic cloves, 2 (minced)
• Jalapeo chile, 1 (seeds and membranes removed, finely diced)
• Dill, 1 cups (fresh, lightly packed, stems removed before measuring)
• Vegetable stock, 1 cup
• Sour cream, cup
• Butter, 2 tbsp.
• Lemon juice, 2 tbsp. (freshly squeezed)
• Black pepper, tsp. (freshly ground)
• Salt, tsp.

Procedure
Heat the butter in a frypan over medium heat and then saut the chopped leeks, the garlic cloves, the jalapeos. Fry for about 5 minutes and once the leeks turn semitransparent, pour in the stock. Let this mixture simmer for a solid 15 minutes. Do not cover it. Once only half the original quantity is left, remove it from the heat and let it cool down. Next, add all the ingredients (barring the sour cream) into a mixer, pour in the buttery stock, and blend until smooth. You can store this sauce in the fridge and reheat it before serving. The sour cream has to be added right at the last moment after reheating.

Piquant Sauce with Creole Seasoning
You can make 1 cups of this Bayou delight with,

• Chicken stock, 2 cups
• Olive oil, cup and 2 tbsp.
• Tomatoes, 1 cup (skinned, seeded, and diced)
• Celery, 3 tbsp. (chopped)
• Green capsicums, 3 tbsp. (diced)
• Onions, 3 tbsp. (chopped fine)
• Jalapeo peppers, 1 tbsp. (de-seeded and finely hacked)
• Parsley, 1 tbsp. (fresh, hacked)
• Thyme, 1 tbsp. (fresh, hacked)
• Oregano, 1 tbsp. (fresh, hacked)
• Garlic, 1 tbsp. (crushed)
• Bay leaves, 3
• Creole seasoning, as per preference
• Red pepper, a pinch (crushed)
• Salt and pepper, to taste

Procedure
Heat the 2 tablespoons of the olive oil in a cooling pan on high heat and throw in the bay leaves, celery, capsicum, onion, jalapeos, thyme, oregano, and garlic. Saut vigorously for 3 minutes or so and then add the diced tomatoes, the Creole seasoning, the red pepper, and chicken stock. Mizzle salt and pepper from top. Saut for a bit and then allow the mixture to boil for a good 5 minutes. Lower the heat after that, so that the sauce can simmer for 20 minutes. Then turn off the heat and allow it to cool a tad. Next, pour the sauce into a thermomix or a blender to make it smoother. Gradually, pour the cup of olive oil while the sauce is being churned. When the sauce is all uniform and lump-less, pour it back into a warmed cooking pan, add the parsley, stir well, and serve with some freshly baked French bread!

Piquant Sauce with Chinese Five Spice
This slightly exotic version is perfect for braising spareribs. You will require,

• Chicken stock, 150 ml.
• Chinese black rice vinegar, 65 ml. (cider vinegar can also be used)
• Spring onions, 3 tbsp. (finely chopped)
• Chinese rock sugar, 3 tbsp. (using white sugar or chunky amber coffee sugar crystals will also do)
• Shaoxing rice wine, 3 tbsp. (you can use dry sherry)
• Garlic, 2 tbsp. (finely chopped)
• Orange peel, 2 tbsp. (dried, grated)
• Light soy sauce, 1 tbsp.
• Five spice, 2 tsp. (powdered mixture of cinnamon, cloves, fennel, Sichuan peppercorns, and star anise)

Procedure
In a thick-bottomed pan, put in all the ingredients and heat. Once the concoction starts to boil, lower the heat and let a steady simmer set in. Stir occasionally and wait till it reaches the desired consistency. Add a little water if the sauce becomes a tad thick for your liking. You can add marinated spareribs to it at this juncture and cook. The other option is of course to take it off the heat, let it cool, spin it in the blender once if you wish it to be ultra smooth, and then store in a clean glass container.

Another variation of the last recipe involves the use of 6 oz. of sugar, 4 oz. each of celery, onion, red pepper , and tomato (all very finely chopped), half a pint vinegar, and five spice, chopped fresh thyme, salt and pepper added as per liking. Heat the ingredients and let the concoction simmer down to the desired consistency, cool, blend in a mixer, run through a sieve, and then store. This version is perfect for chicken and fish delicacies. The veggies render it savory, the vinegar makes it tarty. All in all, it is one hell of a condiment.

Piquant Sauce with Dark Cherries
This sauce is such a wonderful hot and sweet delight that you can actually bottle it up and gift it to a close person. This sauce works its magic with chicken, pork, and duck dishes the most and does not take more than 15 minutes to be ready! Can be served hot or chilled. Gather,

• Dark, sweet cherries, 1 can (drained and chopped)
• Water, cup
• Brown sugar, cup (firmly packed)
• Sugar, cup
• Dijon mustard, 2 tbsp.
• Horseradish, 2 tbsp. (prepared)

Procedure
In a deep cooking pan, make a solution of the sugars and water by stirring continuously. Place the pan on medium heat and wait for a boil to set in. Boil for a good 5 minutes and then throw in the cherries. After another 5 minutes, add the horseradish and mustard and stir until you have a uniformly mixed condiment.

Some people tend to make the sauce along with the cooked meat itself. But I wanted to give you piquant sauce recipes that will help you to make the sauce individually and then have it with whatever you want. Try and experiment a little with the ingredients as this recipe is open to any adaptation. People are known to add lemon zest and carrots. If you do find any other way to concoct this, please feel free to fill me up on it. Until then, au revoir!

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What is the Best Way to Grill Chicken

Are you a foodie who loves to whip up your own recipes at home? I have met lovers of many types of cuisine but very few who take up the challenge to try various recipes in their own kitchen! Well, chicken is the most popular foods amongst my friends and with time and endless cooking trials at home, grilled chicken is rated as a dish that is very much in demand. Amongst all the chicken recipes we tried, grilling chicken turned out to be a little tricky! Well, if you want to know the best way to grill chicken, I would suggest that you take a look at these tips given below!

Best Ways for Grilling Chicken

• Always remember to preheat your grill. This is a very important step if you wish to avoid your chicken from sticking to the grill.
• Cleaning your grill completely is very important before grilling your chicken.
• Always oil your grill before you begin with the grilling activity.
• If you wish to prevent skinless chicken from turning too dry while grilling, you can opt for marinade along with oil to give it a slight glaze.
• Always try to remove the chicken skin because it will absorb the flavors better in this manner.
• It's often noticed that adding the sauce too early does not really help with the grilling method. Therefore, you must brush the sauce, a few minutes before your chicken gets cooked completely which will give a nice glaze to the chicken pieces.

You must always think about the safety measures while grilling any food item. Avoid grilling in enclosed areas and keep a garden hose at hand. Have a safe cookout!

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The Best Cooking Methods

Excessive cooking takes away nutrients from the food, period. There is no second opinion on this, except perhaps in Ayurveda, which recommends certain foods to be more nutritive cooked. Tomatoes fall in that category. But by and large, any form of cooking that uses high heat to cook the food takes away some nutrition from it, and reheating effectively makes it totally devoid of any nutrition. That is why most experts recommend freshly cooked food for health values.

Seasonally speaking, the best of nature's produce is usually in the temperate climate, so in regions with severe winters, it is usually spring and some points in a mild summer that the best foods are available while in tropical countries, it is usually winters and the spring months. Tender greens and vegetables are always more plentiful in the spring season but again, in tropical areas, spring season brings with it some very typical infections. Nature has her own ways of blessing humans with good health, if only we take time to listen and follow. The interesting thing is that Mother Nature instantly throws up vegetables and vegetation that have the power to counter these infections- tender, bitter leaves and vegetables like the bitter gourd, the new neem leaves that can be incorporated in one's diet to avoid seasonal diseases and infections.

Generally speaking, the best known methods of cooking are:

Steaming
Stovetop Searing
Stir-Frying
Sauteing
Quick Broil

In the warm summer months, light vegetables occur and they should also be cooked lightly, maybe just steamed or sauted with minimal amount of grease and spices.

In the winters, warm and eating foods are a good idea. Boiling, stewing and searing will provide the taste as well as the required nutrition suitable for the time. The spring season has fresh, green veggies galore and again, light cooking is the best option to retain the fresh crunchiness as well as the nutrients.

Meats should always be well cooked, a rare done steak maybe a feast for the senses but there are innumerable problems that can crop up because of it, infections and viruses being just a few of them. Meats need to be cooked longer than fish, so baking, broiling or poaching is the best option. Frying meat again adds on unhealthy calories and grease. Microwave cooking is an excellent idea, while roasting ads the flavor to an otherwise dull leg of meat. Chicken can be cooked while stir frying while lamb or any other tougher meat needs to be boiled before stir frying, to make sure it is cooked.

We almost always tend to overcook seafood; most chefs prescribe a quick steam or saut, because the high protein content takes very little to become digestible. Prawns, lobsters and most fish will become rubbery if overcooked and long cooking like boiling or stewing is best avoided.

For fish, once the meat becomes opaque and starts flaking, the fish is done; this should be the thumb rule. If baking, it should never be more than 10 minutes at 450 degrees Fahrenheit, sometimes with a brush of oil. Wrapped in aluminum foil, fish cooks more evenly. Broiling is another good option but once again, it should not be for too long or over too intense heat.

Frying, though followed religiously in most tropical countries, is not a good idea at all, especially when dealing with soft, tender seafood. Most fish become seared and overcooked when fried, of course, some people like the overdrawn flavors, but it is not flattering to the dish. The best way to fry a fillet of fish is to crumb it with bread crumbs or semolina, this way the outer layer is crispy fried while the fish inside doesn't lose its tenderness nor does it soak up oiliness from the frying medium. If frying is absolutely required, insists on shallow frying or even sauting with a dusting of flour. The oil film on the pan should be sufficiently hot and the fillet should never be cooked for more than 3 to 5 minutes.

One of the best ways to cook seafood is stir frying; a quick method used by the Oriental Chefs to much appreciation, the only catch being, everybody cannot do it. It requires the just right amount of oil, just THAT much time and of course, just that much tossing. Then again, tender fish will break if stir fried, so it has to be firm textured seafood that can be tossed around thus in a wok. Prawns and other crustaceans cook well this way and it is not uncommon to add some say sauce or barbeque sauce while stirring, to make a sauce in the same flavors.

While on crustaceans, poaching is a good idea. This applies to any fresh fish, but tender fish should be placed inside a boiling pan of stew for no more than ten minutes. Poaching is actually the healthiest way of cooking since it requires no oil, retains all the flavors and also the nutrition of the fish. Steaming too is a great idea, the only thing to be careful about is that the cooking pot needs to be tightly shut, and no steam should be allowed to escape. Besides, the fish needs to be held above the boiling liquid providing steam. Chinese, Japanese and other East Asian cuisines traditionally have a bamboo steamer to accomplish this.

Almost all the food we eat can be cooked with minimum oil and fat, and can provide all the nutrition we need, with the flavors we like. Still, most of us insist on over-cooking, under-cooking or using wrong methods for the wrong food. It would serve us well; if we took the trouble to find out what cooking method best serves the purpose of a certain food, taste wise and also healthiest.

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How to Make Activated Charcoal

Activated charcoal is a form of carbon with an increased surface area for adsorption. It is also referred to as activated carbon, active charcoal or at times, activated coal. In order to produce activated charcoal, a carbon source is treated under certain conditions to increase its surface area and / or number of pores. On an average, the estimated surface area for a gram of activated charcoal is about 500 square meter.

The adsorbing characteristic of activated charcoal is used for many purposes. When a compound passes near this charcoal, the latter adsorbs the substance by chemical attraction. It is considered as the most effective poison antidote till date. If administered early, activated charcoal can adsorb about 60 - 70 percent of the ingested poison. Due to its various benefits and multiple applications, it is produced on a large scale. Commercially, it is available in the form of dry powder, liquids and tablets.

Steps to Make Activated Charcoal at Home

Activated charcoal can be made at home by chemical activation procedure, provided you have the required materials and equipment. Though any organic material can be used as a precursor or raw material for producing activated charcoal, you should select a nontoxic carbon source with absorbent properties. The best choices are clean coconut shells and hardwood. Let's discuss in brief how to make activated charcoal by using coconut shells as the raw material.

First of all, keep all the required materials ready for making activated charcoal; you need:

• Coconut shells (without meat)
• Burning sink
• Oven
• 25 percent concentrated solution of calcium chloride (CaCl₂) or zinc chloride (ZnCl₂)
• Sterilized water
• Plastic pail
• Draining tray
• Zipper bags
• Blender

Before starting the procedure, you can strip off coconut shells, wash thoroughly with clean water and allow them to dry completely. If drying is not done properly, they will be difficult to burn.

Hoping that the coconut shells are free of moisture, add them in the burning sink (or drum). Measure the temperature and make sure it is adjusted to about 600 - 900 degrees Fahrenheit. Maintain the recommended temperature range and burn continuously for about 4 hours or until the coconut shells turn into ash. For safe handling, you can leave the ash until it cools down.

After the ash has cooled down, take it out carefully from the sink and transfer into a clean plastic pail. Then, pour the 25 percent concentrated solution of calcium chloride or zinc chloride into the plastic pail.

The amount of calcium chloride or zinc chloride solution should be such that the ash is soaked completely into the solution. Cover the pail with a lid and leave for 20 - 24 hours. During this process, the chemicals are impregnated into the ash and further treatment will transform the ash into activated charcoal. The next step is removing the charcoal from the chemical solution and transferring it into a draining tray. Allow the treated charcoal to drain for about 1 hour.

For removal of trace chemicals from the charcoal, you can wash and rinse it repeatedly with sterilized water. Thorough washing is essential in order to get rid of the chemical solution, which otherwise will remain in the charcoal. It is one of the most common problems in the making of activated charcoal by chemical activation procedure. After washing, keep the charcoal in the tray for draining water. Following this, transfer charcoal into an oven, setting the temperature to about 215 - 230 degrees Fahrenheit and bake for about 3 hours.

After baking for the stipulated time, remove the charcoal from the oven and crush it with the help of a blender. You can also grind the charcoal into powder form by using a hammer. For future use, store the powdered charcoal into zipper bags or airtight containers.

Though activated charcoal can be made at home if one has the required materials and equipment, it is readily available in many drugstores as well.

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Food Garnishing Ideas

Garnishing food is the art of decorating food or drinks to make them visually appealing and appetizing. It requires the use of simple edible ingredients like vegetables, chocolates and fruits that complement the food dish well and make it appear interesting. The garnish can also be used to add some flavor to the dish or drink. You may assume that garnishing foods creatively may require quite some time and effort, but it is not so. With the help of some garnishing techniques and tips, you can easily garnish food dishes and drinks and make them look spectacular. You should also equip yourself with some of the essential food garnishing tools and with a little practice, you will soon be a pro at food dressing.

Ideas for Food Garnishing

To garnish food creatively, it is essential that you make use of appropriate food garnishes that complement the texture, color and taste of the food dish or drink. You can use different ideas for food garnish, depending on the food dish or drink that needs to be garnished. For example, soup recipes have a uniform texture, that may appear quite boring if they are not garnished. You can make use of cream, yogurt, flavored oil or grated cheese as soup garnishes. To garnish vegetable dishes, you can make use of mint or coriander leaves, citrus peels, grated ginger and nuts or seeds. For meat garnishing, you can make use of different sauces, herbs and spices as the garnish. Desserts can be garnished using fresh fruits, dried fruits, whipped cream, various forms of chocolate, powdered sugar and edible flowers. Carrots, tomatoes, mint leaves, bell peppers, nuts, oranges, lemons etc. all make good drink and food garnishes.

Tools Required

The various tools that you would require for garnishing food and presentation include tools such as a parchment cone, apple corer, citrus stripper, a grater, cookie cutters, toothpicks, skewers, knives, and vegetable peelers. These tools are easily available and are easy to use as well.

Once you have equipped yourself with the tools and food garnishes, you can begin garnishing foods with the help of the following ideas.

• If you are using citrus fruits like oranges or lemons as food garnish, you can use a citrus stripper to cut out strips, wedges, and twists. These can be used to garnish drinks, fish items, or desserts.
• While using bell peppers, you can make use of all the colors in equal quantity and they can be either sliced or diced.
• Chocolate can be used for garnishing in the form of chocolate chips or you can also grate it and sprinkle over dessert. Melted chocolate can either be sprinkled over the dessert or on the plate before serving the dessert. Chocolate sauce goes well with other garnishes like fresh fruits and nuts.
• Carved fruits and vegetables can be used to decorate the centerpieces. You can also use the top portion of a pineapple as a decoration for a fruit platter.
• Carrots can be grated, sliced round, or shredded to use as garnish for meat dishes. A carrot rose can also be used to decorate a salad platter.
• You can use a tiny bunch of mint leaves as garnish, or you can cut them and sprinkle them evenly over the food dish.
• Make use of different colored syrups, sauces, and chutneys to add a hint of color to dull and bland looking food items.

Along with these food garnishing tips and ideas, remember to use fresh food garnishes that go with the color, temperature and taste of the food item to be garnished. Avoid over garnishing the food item and make sure you arrange the garnished items appropriately and that they complement the table decoration.

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Enchilada Sauce Recipe

A classic example of Mexican cuisine, enchiladas are now available in different types. They vary with the filling and the different types of sauces used with it. Enchiladas are served with many different types of sauces, but, the traditional red enchilada sauce is one of the most popular ones. Even though, you may go for store-bought versions of this sauce, homemade ones are always preferred.

Red Enchilada Sauce Recipe

As mentioned above, red enchilada sauce that is made of tomatoes and dry chili peppers are among the most popular traditional sauces used with enchiladas. The following is an authentic recipe that can be used for preparing this sauce. The following are the ingredients needed for preparing this recipe.

• Roma tomatoes - 2
• Ancho chilies - 12
• Chiles de arbol - 4
• Chopped onion - 1 small
• Garlic cloves - 2
• Cumin seeds - 1/8 teaspoon
• Mexican oregano - 1 teaspoon
• Salt - as per taste

How to Prepare

Wash and dry the chilies beforehand. Remove the seeds and veins of the chilies. Take a pan and toast these chilies, along with the garlic, chopped tomatoes and onion, over medium heat. Make sure to stir continuously, so as to prevent burning of the contents. Toast the contents for around five minutes and remove from heat. The next step is to boil six cups of water in a pan and add toasted materials to it. Cook on medium heat for around fifteen minutes. Once done, allow the mixture to cool. The next step is to blend the mixture, along with cumin. Run the blender for around two minutes or till the mixture turns smooth. Now, you have to strain the mixture to a pan and cook the mixture on medium heat, for another fifteen minutes. Add the required amount of salt and serve with your favorite enchilada.

How to Make Green Enchilada Sauce

As the name rightly suggests, this sauce is made of green tomatoes and green peppers. You need the following ingredients for making this sauce.

• Green tomatillos (fresh) - 1 pound
• Jalapeno peppers (or serrano) - 4
• Cilantro (fresh) - 1 bunch
• White vinegar - 1 cup
• Garlic cloves - 1
• Lime - 1
• Fresh parsley - 1 bunch
• Water - 1 cup
• Vegetable oil - 1 tablespoon
• Spanish onion (yellow/white) - 1 medium
• Cinnamon - 1 pinch
• Nutmeg - 1 pinch
• Sugar - 1 pinch
• Salt and pepper - 1 teaspoon each

How to Prepare

In order to prepare this green enchilada sauce recipe from scratch, wash and peel the tomatillos. Soak them in cold water for at least ten to twelve minutes. Puree the tomatillos with water, in a blender. Once done, add the peppers, juice of the lime, vinegar, garlic, onion and a handful of cilantro and parsley to the paste and blend them once again. Run the blender, till a smooth paste is formed. You may find some tomatillo seeds in the mixture. Now, add cinnamon, nutmeg, sugar, pepper and salt. Transfer the sauce to a pan and cook on low heat for around 30 to 40 minutes. Your sauce is ready for use.

Apart from the above said, there are many other types of enchilada sauce recipes. If interested, you can collect such recipes and try them at home, for that authentic enchilada sauce flavor.

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Grilling Baby Back Ribs

Baby back ribs are an excellent choice for backyard parties and casual occasions. Derived from the top ribcage of market weight hogs, baby back ribs are more tender and meatier than spare ribs. They are fun and messy to eat and are best consumed with your hands, rather than by spoons, forks or knives. Barbecued and grilled baby back ribs are offered in restaurants along with fried potatoes, cheese, onion rings and other finger foods.

For home cooking of baby back ribs, purchase frozen packages and cook them by smoking, grilling or baking. Amongst these, grilling is considered to be the prefect way to enjoy the flavor of baby back ribs. Though most people prefer fast cooking on direct heat, a slow and indirect heat grilling will make the ribs more tender and juicy. And, gas grilling baby back ribs is no different from other grilled ribs recipes.

Grilling baby back ribs also require barbecue sauce, which you can either buy from the food store or prepare at home. To make barbecue sauce on your own, take a large bowl and combine together the ingredients - cup ketchup, 1 tablespoon apple cider vinegar, 1/3 cup light brown sugar and 2 tablespoons each of soy sauce and Worcestershire sauce. Stir well and your barbecue sauce is ready. Now, let's take a look at the easy ways on how to grill baby back ribs.

Grilled Baby Back Ribs

Ingredients

• 3 pounds baby back ribs
• 1 cup barbecue sauce
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon chili powder
• Salt and pepper to taste

Directions

First of all, prepare baby back ribs by removing the membrane from the lower side of each rack. You can use a sharp knife to cut and lift the membrane. Turn on the gas grill and bring it to a high heat. In a small container with lid, combine together cumin, paprika, chili powder, salt and pepper. Close the lid and shake for a few minutes. Now, brush this spice mixture on both sides of the baby back ribs. If you prefer less spices, brush lightly or else, cover with a thick layer for more spiciness.

In order to avoid flare-ups, you can lay an aluminum foil on the lower rack of the gas grill. This will capture the drippings from the ribs while grilling. Also, lightly oil the grill grate to avoid stickiness. Then, place the spice coated baby back ribs over the grate and reduce the heat to a low temperature setting. Close lid and continue grilling for about an hour. When one hour grilling is over, remove the ribs and coat them with barbecue sauce. Grill for another 5-8 minutes in low heat and serve with your favorite garnish.

Seasoned Baby Back Ribs

Ingredients

• 4 pounds baby back ribs (remove membrane and cut into 4 rib portions)
• 1 cup barbecue sauce
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• teaspoon black pepper
• teaspoon ground red pepper
• 1 teaspoon celery salt
• Orange peel (for garnishing)

Directions

For cooking this seasoned baby back ribs recipe, the ribs are first baked in the oven and then grilled in direct heat. So, preheat oven to about 350 degrees Fahrenheit. In a small bowl, add paprika, garlic powder, black pepper, ground red pepper and celery salt. After mixing these spices, coat it over the baby back ribs and place them in a shallow baking pan. Bake the ribs for about 30 minutes. Meanwhile start grill and set it to a high heat.

After baking the ribs, transfer them over the grill grate. Cover the lid and grill on high heat for about 10 minutes. Carefully, remove the ribs from the grill with tongs and brush them with half the amount of barbecue sauce. Return these baby back ribs to the grate, cover lid and grill for another 10 minutes. Garnish if desired and serve with the remaining barbecue sauce.

While grilling baby back ribs on gas grills, you can also place a water pan in between the ribs and the flame. This will prevent the meat from drying out and make them more juicy and tender. You can serve the grilled baby back ribs as an appetizer or as a separate dish during the main souse of a meal.

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How to Make Shredded Chicken

Shredded chicken is one of the most favored fillings for sandwiches, salads, tacos, etc. Naturally! Who wouldn't love a juicy chopped chicken filled soft or hard taco as a quick snack or as a tasty meal? Once you learn the basic recipe of shredded chicken, you can use it for making other scrumptious dishes. So, let us take a look at some easy recipes.

Making Shredded Chicken in a Crock Pot

Ingredients

• 4 chicken breasts (boneless and skinless)
• 14.5 oz chicken broth
• 2-3 bay leaves
• 1 teaspoon of poultry rub of your choice

Method of Preparation
Rub the poultry rub all over the chicken and place chicken at the bottom of the crockpot. Put the chicken broth and bay leaves in the crockpot and cover. Cook for 4 hours. After the prescribed time, open the lid, remove the bay leaves and take the chicken out of the broth. Shred using two forks or bear paws meat handlers. This is one of the easiest crockpot recipes which you can use for making tacos, sandwich filling, etc.

How to Make Mexican Shredded Chicken

Ingredients

• 4 chicken breasts (boneless and skinless)
• 3 cups of chicken broth
• cup of salsa sauce
• 2 jalapeo peppers
• 1 quartered onion
• 2 cloves of garlic
• 1 teaspoon of chili powder
• 1 lime
• 2 bay leaves
• 2 teaspoons of cumin
• 2 teaspoons of dried oregano
• Salt and pepper to taste

Method of Preparation
Rub lime all over the chicken and leave it for 15-20 minutes so that the flavor sets in. Now in a pot, bring chicken broth, oregano, bay leaves, peppers, onion and garlic to boil. Add chicken to this mixture and heat for 15-20 minutes, or until the chicken is cooked. Drain the chicken. Next, take salsa sauce in a bowl and mix cumin and chili powder to it. Put chicken in the salsa mixture. Shred using forks or bear paws meat handlers. Lastly, add salt and pepper to taste.

Shredded Chicken Taco Recipe

Ingredients

• 2 chicken breasts
• 1 cup of chicken broth
• 1 minced onion
• 6 minced tomatoes
• 2 teaspoon of oregano
• 2 tablespoons of extra virgin olive oil
• 4 chopped garlic cloves
• 4 chopped jalapeo chillies
• Salt to taste (about teaspoon)
• Taco shells

Method of Preparation
Follow the above mentioned method on making chicken in a crockpot. Now, in a skillet, pour the olive oil and saut onion, chilies and garlic until soft. Add the shredded meat, tomatoes, chicken broth, oregano and salt to the sauted mixture. Continue heating and simmer until a mixture of desired consistency is formed. Fill in taco shells and serve hot.

Shredded Chicken Sandwich Recipe

Ingredients

• 4 chicken breasts
• 1 can cream of chicken soup
• 1 finely chopped onion
• 2 finely chopped cloves of garlic
• Salt and pepper to taste
• Sandwich bread / buns

Method of Preparation
Firstly you need to season the chicken with your favorite poultry rub or salt and pepper. Place the chicken in a crockpot and pour cream of chicken soup, onion and garlic over it. Add 1-1.5 cups of water, cover and bring to boil. Cook for 20-25 minutes. Then remove it from the pot and let it cool. Shred it using forks or bear paws meat handlers. At the same time, let the remaining mixture in the pot boil to form a thick sauce. Put the shredded meat back in the pot / in the sauce and heat for 5 minutes. You can serve it with sandwich bread / buns along with sliced tomatoes or onions.

You can try these chicken recipes to make exciting snacks and meals for your family. Good luck!

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How to Caramelize Onions

Onions are one of those versatile vegetables that are used in almost all parts of the globe. It is one among the oldest foods, used by humans throughout the centuries. Even today, the onion is an indispensable ingredient in a whole lot of recipes in almost all regional cuisines. Onions are used raw or are browned, sauteed, caramelized, etc.

Caramelized Onions

Caramelization is a process of heating sugars, which break down to totally different compounds with a characteristic color and flavor. In case of caramelization of onions, sliced onions are heated over slow fire for a certain period of time, till the natural sugars in it are broken down. This process turns the onions more sweet with a deep amber to brownish shade and smoky flavor. Caramelized onions are used as delectable additions to pizza, soups, hamburgers, mashed potatoes and a whole lot of other dishes.

Almost all types of onions and even shallots can be caramelized. While, some people prefer the sweeter varieties, vidalias, other prefer less sweeter onion types. If you like the sweeter onion varieties, then, you may use Walla walla, Vidalia, Texas sweet, Mayan sweet, Oso sweet, sweet imperial, Maui, etc. Otherwise regular yellow, red or white onions will do. It is also said that large onions with a mild flavor, are best for caramelizing.

Caramelize Onions Properly

Peel and cut three to four onions into halves. Once done, place these onion halves on the cutting board, with the flat side facing downwards. Slice these onion halves. While, thin slices are easy to cook, even thicker ones can be caramelized. Take a thick-bottomed frying pan and place it over low heat. Add two to three tablespoons of olive oil or butter into the pan. Butter is more flavorful, but, it can get burned and if you are using butter, make sure to keep the heat as low as possible. You may also use a mixture of both butter and olive oil. As the oil or butter gets hot, add the sliced onions and cook on low heat. Don't forget to stir the slices at regular intervals, so that burning of onions can be prevented. Gradually, the onion slices will change color to golden brown, followed by a deep brown shade. Once they reach a deep amber color, remove the pan from the stove. You may also try different caramelized onions recipes with black pepper, spices, etc. for a different flavor.

You may fasten the process of caramelizing by adding one or two pinches of salt, while cooking. Onions contain moisture that is suck out by the salt. This moisture will evaporate while cooking. Even thinner slices can make your job faster. If the onion slices are sticking to the pan, then, you may add a small amount of wine or vinegar (or even water), so as to loosen the slices. You may also store caramelized onions in air tight containers for up to three months. If you have lots of onions for caramelizing, it will be better to do the task in batches, rather than cooking them all at once.

If you want to caramelize onions in the oven, all you have to do is to slice the onions and toss with some oil. Spread the slices in a roasting pan and place it inside the oven that is preheated to 425 degrees Fahrenheit. Cook for an hour, but, make sure to turn the slices at regular intervals, so as to prevent burning. However, the best way is to cook them on the stove top, over low heat, with regular stirring. Now that you know more about how to caramelize onions, you may try the method and prepare perfect caramelized onions.

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Brining Chicken - How to Brine Chicken

Well cooked chicken is a favorite for nearly all non vegetarians. You can roast it, grill it, fry it or simply stir fry with other vegetable ingredients. Whichever chicken recipe you prepare, it converts a regular meal into a wonderful treat. It is very easy to prepare, as compared to other meat items. Nevertheless, purchasing fresh chicken also matters in making delicious chicken dishes. After that, preparation prior to cooking is a must for yielding tender and soft chicken.

You can find plain or already brine chicken in the food stores. With the latter case, brining chicken is not necessary. In case of untreated roasting chicken, do not skip the brining step. After soaking in salt solution, the flesh absorbs salt and swells up. And while cooking brine chicken, it blends well with the seasoning spices, making the flesh moist and flavorful.

Ways to Brine Chicken

Indeed, brining for a specific duration makes a whole lot of difference while cooking tender and juicier chicken. The salt content in brine recipe may differ according to individual preferences. Higher the salt content, shorter will be the brining time and vice versa. However, adding salt in a higher percentage leads to excess salinity of the outer flesh. As per your taste, you can add - cup kosher salt per quart of water used in the recipe. Also, selecting herbs and spices is up to your choice. Brining tips for whole chicken and chicken pieces are discussed below.

Brining Chicken for Roasting
Ingredients

• 8 cups warm water
• 1 roasting chicken (6 to 7 pounds)
• cup kosher salt
• cup packed brown sugar
• 3 tablespoons molasses
• 1 tablespoon whole allspice, crushed
• 1 tablespoon whole peppercorns, crushed
• 2 teaspoons ground ginger
• 4 cups cold water

Directions

In a large size cooking pot, pour warm water and add the ingredients - kosher salt, brown sugar, molasses, allspice, peppercorns and ground ginger. Put over medium high heat and allow the mixture to boil. Reduce heat and stir well, so that salt and sugar are dissolved completely. Remove brine solution from heat and cool down to room temperature. Meanwhile, prepare chicken by removing the giblets and keep aside.

Take a resealable plastic bag and place it in a roasting pan with mouth facing upward. Pour cold water and place chicken. To this bag, gently pour brine solution. Expel air and seal bag. Refrigerate chicken for 6 - 8 hours for the brining process, while turning in between. Once you are done with brining the chicken, discard salt solution and rinse chicken thoroughly. Cook it in the way you want (roasting, baking or grilling). Or else, you may like to prepare brown sugar chicken.

Brining Chicken Pieces
Ingredients

• 8 cups warm water
• 4 chicken large pieces (or chicken breasts)
• cup of kosher salt (1 tablespoons unionized table salt )
• cup brown sugar
• 1 bay leaf
• 1 bunch thyme
• 1 tablespoon freshly ground pepper

Directions

In a large bowl, combine together the brine ingredients - water, salt, sugar, bay leaf, thyme and pepper. Stir well until the sugar part is dissolved well in the solution and then allow it to cool down. Add chicken pieces into a zipper bag and pour brine solution. Refrigerate for 1 - 4 hours. This procedure can be used for brining thighs and wings of chicken. If you are dowsing the chicken pieces with the skin on, increase the soaking time.

With moderate salt concentration, the adequate brining time is roughly one hour per pound of chicken. Brining chicken breasts (without bones) requires only 2 - 3 hours. However, in case of limited time, increase the salinity of the brine solution. As you now know how to brine chicken, cooking scrumptious chicken is a few steps away.

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Pepper Jelly Uses

Pepper Jelly is one of the most interesting concoctions that has come to be. It combines the texture and style of jelly or jam and then mixes it up with the flavors of different peppers. Think of a normal jar of jam or jelly, and you'll have your answer to the question what is pepper jelly. Well, almost, that is. In consistency and texture it is similar, but when it comes to its uses or flavors, it is quite unique. We shall come to the point of pepper jelly uses a little later in the article; but for now, let us get into some more details about pepper jelly and what it really is.

What is Pepper Jelly?

Pepper jelly is made from a variety of fruits that fall under the category of 'pepper'. These include the various varieties of capsicum. Therefore, pepper jelly ingredients could include a variety of capsicum. The unique quality of pepper jelly is that it can manifest itself into different flavors. It can vary from being sweet, salty, hot, spicy and various degrees of the same. This is again owing to the fact that there are several capsicum varieties to choose from. The most common pepper jelly ingredients used are green bell peppers, red bell peppers, jalapenos and habaneros. Each of these peppers could be used on their own, or as a combination of 2-3 peppers.

These peppers are mixed with a combination of fruits like apples, peaches, pineapples, strawberries and others to create a unique flavor and texture that is a mix of sweet and spicy. As stated earlier, pepper jelly has a jam and jelly consistency and texture, and just as jams use pectin for thickness, pepper jelly also uses pectin and sugar along with additional flavors like wine, vinegar, liqueur and fruits for the same.

The Varied Uses of Pepper Jelly

Owing to its unique flavors, which could range anywhere from hot to sweet to tangy and have varied degrees of spice to them, its uses are many. Let us take a look at some of them.

• Choose a flavor that you want to try out. Now take some of the pepper jelly and spread it over a cheese cracker as it is. The crunchy texture of the cracker will make for an interesting snack.
• If a cheese cracker seems too small, toast a bread and spread pepper jelly on it.
• Use it as a spread on bagels and cookies. Or simply roll into a frankie.
• Alternately one can combine it with peanut butter jam to add some more flavor to it.
• Use it as a tangy dressing. Heat some in the micro so that it melts a little. Then spread it over a salad to lend a different flavor to it.
• Use it as an added flavor in a hamburger or any other dish - for example crusted fried shrimp.
• Use it in drinks like margaritas or sangrias - the combination of tangy and sweet-sour, combined with an icy cool drink and alcohol is quite unique.
• Use it as a dip for cheese and fish.
• Some people pour a drop on their ice creams.
• Add it to plain noodles to give it an added flavor.
• Use it with plain rice instead of the other sauces.
• Use it as a glaze to fry meats like pork, chicken and beef.
• Use it as a glaze for fish like salmon.
• Mix it with any dip to make a unique flavor.
• Use it as a topping on waffles and pancakes.
• Mix it with plain yogurt to make your own flavor.
• Use it to saut and stir fry vegetables.
• Alternately, one can do this with different meat balls and chicken.

Pepper Jelly Recipes

Now for some pepper jelly recipes. Use these for cooking up some great dishes.

Pepper Jelly Sandwich

• Mix mayonnaise and pepper jelly and spread over two slices.
• Add a layer of smoky ham, turkey or chicken.
• Add cheese.
• Now beat some eggs into a bowl and season with pepper and salt.
• Dip the sandwich into this and grill.

Fish Dish

• Mix bourbon liquor, butter, honey and pepper jelly in a bowl.
• Add salt and pepper and any other spice if you wish to.
• Now spread a thick paste over the fish and cook.

Grilled Meat

• Take any meat - turkey, chicken, ham, beef.
• In a bowl, mix butter, dried sage, pepper jelly, salt and pepper.
• Glaze over the meat and grill it.

Now that you know some of the yummiest pepper jelly uses, aren't you dying to try them out? Let me not get in the way then - Have a great cook-a-thon.

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How to Make Grilled Chicken

Chicken grilled, baked, boiled, in lots of gravy or in my soup is just enough to uplift me. Chicken is a remarkably versatile meat, it blends well with most spices and herbs, cooks quick and being white meat is highly nutritious. And with so many ways to make it, I am sure one can eat them all yearlong without repeating a single recipe again. Grilling chicken makes the chicken crispy and juicy at the same time. This article is specifically meant to answer how grilled chicken can be made, along with some easy recipes that use it.

Making Grilled Chicken

Making chicken grilled or otherwise, requires understanding about buying chicken. Fresh is always better, however, frozen chicken is equally good. The idea here is buy chicken that suits your recipe. Grilling chicken calls for both; boneless and with bone, but the chicken should be tender and firm. With skin or skinless is of course your choice. Always look for Grade A poultry, sell-by date, well sealed packages and more importantly check for odor. Spoiled chicken will stink and also increase the risk of being infected with the salmonella bacteria. Besides chicken and its marinate, a good grill set makes a whole world of difference to the chicken's taste and flavor.

Spiced Grilled Chicken

Ingredients:

• Boneless skinless chicken breast, pound
• Hot pepper sauce, tbsp
• Soy sauce, tbsp
• Minced scallions or chives, cup
• Minced garlic and ginger, cup
• White wine, 1 tbsp
• Rice vinegar, 3 tbsp
• Dry mustard, tbsp
• Cooking oil, tsp
• Black bean paste, 1 tbsp
• Salt, to taste

If you are curious to use an oven, then try this one. In a bowl, combine all ingredients except chicken. Fork the chicken pieces, or mark some superficial gashes across with a sharp knife. Pour marinade all over the chicken, coat it well, cover and refrigerate for a couple of hours. Heat the grill or preheat oven to 375 degrees F. Grill or bake chicken pieces without marinade, until crisp and cooked allowing the juices to drip down. Add some water to the left over marinade, simmer it to a gravy consistency over medium heat. Place grilled chicken pieces in a plate and pour gravy over it. Serve hot with rice or bread.

Grilled Chicken Salad

Ingredients for Salad:

• Boneless chicken breast, 4
• Olive oil, 1 tbsp
• Salt, tsp
• Black pepper, tsp
• Cooking spray
• Fresh salad greens, 1 cup
• Coarsely chopped pitted sweet cherries, 1 cup

Ingredients for Salad Dressing:

• Minced fresh basil, 1 tsp
• Minced shallots, 1 tbsp
• Red wine vinegar, 2 tbsp
• Olive oil, tbsp
• Dijon mustard, 1 tsp
• Water, 3 tbsp
• Salt and pepper, to taste.

Drizzle olive oil all over chicken and smear it with salt and pepper. Heat grill and spray cooking oil. Grill chicken breast until well cooked. Shred grilled chicken and set aside. In a bowl prepare salad dressing; whisk together water, basil, shallots, red wine vinegar, olive oil, Dijon mustard, salt and pepper. In a salad bowl or plate, arrange salad greens topped with shredded chicken and chopped cherries. Drizzle dressing over the greens and chicken, and enjoy the delicious salad.

Well then, now that you know how easy it is to make grilled chicken, grill them and enhance the flavor of your meals.

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Beer Can Chicken Recipes

Chicken Spaghetti with Beer
Ingredients:

• 12 Ounces of cooked Spaghetti.
• 1 Tablespoon of Butter.
• 2 Tablespoons of Bacon Drippings.
• 1 Cup of Chopped Onions.
• 1 Cup of Chopped Celery.
• 1 Cup of chopped Green Bell Peppers.
• 6 Ounces of sliced Mushrooms.
• 3 Cloves of Minced Garlic.
• 2 Teaspoons of Chili Powder.
• 1 Tablespoon of Flour.
• 1 can of Beer.
• 15 ounces of diced Tomatoes.
• Chili sauce - cup.
• Half and half - cup.
• 2 tablespoons of minced Parsley.
• 4 cups of cooked chicken that is cut into chunks.
• 2 ounces of cooked and drained Pimiento.
• 2 cups of shredded Cheddar Cheese.

Preparation:

• Preheat the oven to about 350 and grease a large baking dish.
• In a small bowl, toss the butter and spaghetti together and then set the bowl aside.
• Next, warm the drippings of bacon in a small skillet over a medium flame and cook the celery, mushrooms, onions, bell peppers, garlic along with Worcestershire sauce and chili powder until the vegetables are softened.
• If the mixture starts getting dry, make sure you cover the skillet. Sprinkle the flour while stirring it so as to mix it well and add the stock or beer along with the chili sauce and tomatoes.
• Bring the whole mixture to a boil and then reduce the heat and cook for another 30 minutes until the mixture thickens. Once this is done, remove the pan from the stove and stir in the parsley and the half and half.
• Pour this sauce over the spaghetti and then toss well.
• Layer half the sauce and spaghetti mixture into the baking dish. Top each half with cheese, chicken and olives. Then, add the next spaghetti layer and repeat the toppings. The casserole should then be covered and refrigerated overnight.
• Remove the casserole at least 30 minutes before you bake it. Bake the casserole for roughly 25 minutes until all the cheese has melted and the sauce is bubbling over the edges.

Baked Chicken with Beer
Ingredients:

• 6 slices of diced bacon.
• 3 or 31/2 pounds of chicken pieces, especially the legs.
• 4 thinly sliced onions.
• 2 tablespoons of flour.
• a teaspoon of black pepper.
• a teaspoon of ground marjoram.
• a teaspoon of leaf thyme.
• 1 teaspoon of sugar.
• 1 teaspoon of salt.
• 1 clove of minced garlic.
• 12 ounces of beer.
• 2 tablespoons of cider vinegar.

Preparation:

• In a large saucepan or a Dutch oven, fry the slices of bacon until they become crisp. Once done, remove the slices and place on paper towels to drain them out.
• Over a medium-sized flame, cook the chicken pieces along with the bacon drippings until they turn brown. Once this is done place them on a platter.
• Cook the onions for about 5 minutes until they become tender. Drain off any excess fat.
• Sprinkle on the marjoram, thyme, flour, pepper, sugar, garlic and salt and then stir in the room temperature beer.
• Cook this mixture over a medium flame and keep stirring until the mixture becomes bubbly and thick.
• Once this is done, stir in the cider vinegar and put the chicken back in the pot.
• Sprinkle this with bacon and cover the dish. Bake the dish for about 55-65 minutes until the chicken starts to become tender.

Beer Braised Chicken
Ingredients:

• 4-6 boneless chicken breasts
• 1 can of beer.
• 1 cup of chili sauce.
• 4 - 6 medium-sized potatoes that are peeled and cut into chunks.
• 2 ribs of sliced celery.
• 4 peeled and sliced carrots.
• 1 medium-sized sliced onion.
• cup of flour that is mixed with cold water to make a paste.
• Chopped parsley for the garnish.

Preparation:

• Mix all these ingredients together except the flour in a cooker.
• Cover the cooker and cook on low heat for about 7 hours until the chicken is well cooked but still slightly moist.
• Add the flour and the water paste to this sauce during the last half an hour.
• Keep cooking until the sauce thickens.
• Arrange the meat and vegetable on a large platter and serve the sauce separately.
• Garnish the dish with parsley.

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Chicken Soup Recipes

Chicken soup ha been scientifically proven to have anti-inflammatory properties, even if diluted with water. It cures, beyond a doubt, the wounds of the soul and also helps in clearing cold ridden stuffed noses and sore throats. The actual reason may well be the placebo effect. The very fact that chicken soup is eaten hot and most of us grew up believing it had Mom's magic touch, could be the actual curative here. But whatever the reason, it is a fact that when one is down with an irritating cold, chicken soup is the best idea for dinner.

Nutritionally speaking, it is rich in white meat proteins, vegetables and also has hot liquid that a cold effected body so badly needs.

The basic recipe is of course, chicken pieces and bones with lots of vegetables and water, cooked in a crock pot over slow flame for hours together. The flavor of the chicken is to die for, while all the other additives also taste no less. Besides, the broth is the real thing. To this basic recipe, each culture adds its own touch. Depending on the local taste and availability, Central European chicken soup does not taste the same as Mexican chicken soup, which differs from the South East Asian variety. Thai chicken soup is laced with galangal while Mexicans prefer theirs red hot with a dash of lime, served with a large dollop of salsa. The only common things are the poor bird and the water in gallons!!

1.5 kilograms chicken pieces
2 liters water
Condiments for flavoring:
2 bay leaves
3 cloves
1 stick of cinnamon
5peppercorns
2 tsp butter
cup chopped green onions / celery
1 medium-sized carrot - cubed
1 cup corn kernels
1 clove garlic
Salt for seasoning

In a huge pot, heat the butter and put in the garlic, crushed, the spices all and the chicken pieces. Seal the chicken by sauteing them together for some time, till the chicken pieces are slightly browned. Then add the chopped vegetables. Stir for some more time till the juices of the chicken pieces coat the vegetables well. Add the water and cover. Cook for about two hours on very low heat. The cooking has to be done till the chicken is no longer pink and the vegetables are soft.

Asian Chicken Soup

2 cups sliced cooked chicken
5 cups chicken stock
2 tablespoons minced ginger root
2 cloves garlic, minced
3 peppercorns
2 tsp sesame oil
1 cup snow peas, sliced oblique
1 cup sliced bamboo shoots, rinsed
cup chopped green onions / celery
1 tablespoon rice wine or white wine vinegar
Salt and red pepper flakes, to taste

In a large pot, heat the oil over medium heat. Add the ginger root and crushed garlic and saute, not letting the garlic brown. Add the chicken stock and bring the mixture to a boil. Stir in the snow peas, green onions and bamboo shoots and simmer the mixture until the peas are tender, say about 5 minutes. Stir in the chicken, rice wine vinegar, sesame oil, salt, and red pepper flakes and the peppercorns. Simmer the soup until the chicken is heated through. Serve hot.

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Ideas And Techniques on Grilling

Where there is a puff of aromatic smoke billowing, you can be sure there is a barbecue grilling. One of the oldest forms of cooking is roasting food in an open fire. From there, it has evolved into the many grilling styles that are popular the world over, spilling their smoke-filled aromas and mouth-watering flavors into the air, as they create delicious and satisfying meals - from the savory gai yang chicken of Thailand to the scrumptious Jamaican jerk to the yummy carne asada of Mexico and the ever-popular spicy tandoori chicken from India. These days, you can get wood chips that are flavored with exotic spices, and bottled seasonings that will evoke exotic places right in your backyard. Plus, just about anything can be grilled with some innovative grilling ideas - from barbecued cabbage to grilled catfish to sizzling pineapple slices - you name it, and you sure enough can grill it.

Of course, like most other cooking methods, grilling too has controversy surrounding it. Of late, grilling has been linked to cancer. While it is indeed true that there is a risk, however, by following some simple grilling instructions, you can reduce the cancer causing risks. The two main cancer causing substances that grilling creates are Polycyclic Aromatic Hydrocarbons (PAH) and Heterocyclic amines (HCA). These substances are formed when food, mainly meats, is put in direct contact with high flame or intense heat, which causes charring. PAHs and HCAs are usually formed from the fat in the meat. However, other cooking
methods like broiling and frying also cause these chemicals to be produced, so you need not give up on the delights of cooking and eating grilled food. Just keep in mind the following grilling tips to reduce the risks of cancer:

• Choose foods which are nutrient rich, low in fat, and flavorful. If there is excess fat in the meat, trim it out. Since fats are the culprits, it is best to keep them at a minimum.
• Use marinades. Not only do marinades add to the flavor of the food, but they reduce the formation of the substances that cause cancer. Marinades that contain citrus juices and/or olive oil are known to cut down these chemicals from forming. Marinades also make the meal much more palatable by tenderizing meat.
• Partially precook meats in the microwave before slapping them on in the grill. According to studies, it has been shown that microwaving meats for about 2 minutes before grilling decreased the HCA content by as much as 90 percent. Plus, by pouring off the liquid that is formed during microwaving, the HCA is reduced even further.
• Don't allow flare-ups during the grilling. Foods are burnt with flare-ups, which increases the formation of HCA. Also, avoid overcooking foods. The bits of food that are charred are where there is the largest formation of HCAs and PAHs. Hence, if there are charred bits on the food, it is advisable to trim them off.

Besides the above grilling techniques for avoiding the formation of cancer causing agents, here are some basic tips on grilling to master the art of cooking up some really yummy food on your grill:

• First of all, you need to take the meat out of your fridge in order to get it to room temperature before you can cook it. However, take care not to leave the meat out for more than an hour, or it may spoil.
• Then get your grill ready by rubbing the grates with cooking oil, using a paper towel. Or, rub a piece of fat on the grates, using a pair of tongs, after they are heated a little. These methods are useful for keeping the food from sticking to the cooking area. Plus, cleaning up is far less messy and stressful.
• Always remember to preheat the grill, bringing it up to the required cooking temperature, before putting the meat on the grates. Gas grills need to be turned on at least 5 minutes prior to cooking. If you use a charcoal grill, it is better to allow the
  coals to burn for at least an hour before cooking.
• It is best make two zones in your grill - a warm one and a hot one. If you use a gas grill, see that one side is on high, while the other is at low. If you use a charcoal grill, the trick is to push most of the briquets towards one side. This will help you cook the pieces of meat evenly by moving them from low to high heat periodically.
• Never layer on the barbecue sauce, or any sauce that contains sugar, until the end stages of the grilling. When meat is barbecued, usually the sauce is spread on it early in the process, and frequently. However, the high temperature will cause the sugar to burn, and spoil the taste. Instead, baste the meat with a marinade or vinegar sauce, and let your guests help themselves to the barbecue sauces from the table.
• Once you put the meat on the grate, let it cook for a while. It requires about 10 minutes of cooking on high heat for the surface of the food to be cooked enough to release easily, without sticking and tearing off when turned.
• Always use a spatula or tongs when you handle the meat in the grill. Using a fork to pierce meat while it is cooking is not a good idea, as all the yummy juices will escape, plus making the meat too dry.
• If you precook the food partially in a microwave or in a cooking range, finish the cooking immediately on the grill. Do not allow it to stand in room temperature or refrigerate it before grilling.
• And finally, soon after you finish cooking, use a wire brush to scrape and clean the grates. It is easier to clean it up when it is still warm.

Grilling can be a healthy and fun way to cook up tasty food. It is a great way to get your friends and family together. Let them join in, and see how enjoyable the venture can be.

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Easy Steak Marinades

Did You Know?

When you have not more than 25 minutes to get your flank steak on the grill and need a super quick marinade, just mix cup each of extra-virgin olive oil and Worcestershire sauce well. Coat steak well with a teaspoon of lemon zest and teaspoon of finely ground pepper (you can also use salt-free lemon pepper liberally) on both sides, place the steak in a bowl, and then pour the liquid mixture from top. Let the arrangement sit for 20 minutes and your steak will be ready for grilling right on. You just need to rub a little bit of Kosher salt on the meat before grilling.Of course, you can let this marinade work on the meat for 24 hours if you have the time. But, this is your quickest way to sure-fire success.

"A bath and a tenderloin steak. Those are the high points of a man's life." Curt Siodmak.

Evidently, steak is a much-loved dish and everybody loves steak. You can make a steak quickly for a date and you know you'll be much hailed, you can make a steak for a get together and everybody will praise you with each bite they take. So, in short, nobody ever complains about eating a steak, it seems. But besides the fact that the meat must be well-tempered and cooked perfectly to an optimal level, what makes a steak irresistible? It's the marinade, of course! Proper marination of the steak with a perfectly concocted condiment is increasingly important. So, here are some of the best, quick and easy steak marinade recipes which will come in handy when you do not have time for elaborate marinade preparations and guests are literally knocking at the door. Of course, by "quick", here I mean a minimum marination time of 4 to 8 hours or more.

Steak Marinade for Carne Asada
Carne Asada is a Mexican grilled beef steak preparation which is served on tortillas with accompanying guacamole and salsa. Now to make the marinade for about 2 pounds of skirt steak, you must have,

• Lime juice, cup
• Lemon juice, cup
• Orange juice, cup
• Tequila, cup
• Onion, 1 (minced)
• Garlic cloves, 4 (minced)
• Black pepper, 2 tsp.
• Tabasco sauce, to taste

Procedure
All you need to do is blend all the ingredients together and then pour it into a ramekin. Then place the steak into the marinade, coat it well with it and allow it to stand for nearly 8 hours in the refrigerator. Remember to cover the ramekin with cling film and also turn the steak over in the marinade after the first four hours. One of the best, easy to make steak marinades indeed!

Steak Marinade for Flank Steak
This is one of those steak marinades which will take you not more than 2 minutes to make. Again for making this marinade for approximately 2 to 3 pounds of flank steak, gather,

• Soy sauce, cup
• Water, cup
• Brown sugar, 2 tbsp.
• Salad oil, 2 tbsp.
• Garlic salt, tsp.

Procedure
As I said, it is one of the quickest flank steak marinade recipes that you can make and all you need to do is blend all the components together in a bowl. Transfer it to a ramekin and marinade the steak for a minimum of 4 hours to 8 hours if you have time.

Steak Marinade for Beef Sirloin Tip Steaks
With 4 pounds of sirloin tip steaks at hand, you need the following for marination and consequent grilling,

• Barbecue sauce, 2 cups
• Italian salad dressing, 2 cups
• Worcestershire sauce, 1 cup
• Garlic pepper seasoning, 4 tsp.

Procedure
You can marinade your steak for just 60 minutes in this marinade before grilling and don't even have to baste the steaks with the marinade while the grilling is being done. Just mix everything together and then cake the steaks well with this magic condiment and place it in the fridge after covering it with cling film. Turn the steaks over after the first 30 minutes of marination.

Steak Marinade for T-bone Steak
For 2 cups of this concoction, you must have,

• Cloves garlic, 4 (minced)
• Olive oil, 1 cup
• Soy sauce, cup (low-sodium variety)
• Lemon juice, cup
• Worcestershire sauce, cup
• Yellow mustard, cup (prepared)
• Black pepper, to taste (freshly ground)

Procedure
Put all the ingredients in a bowl and whisk until smooth and uniform. Cake the steaks well with the concoction and place them in Ziploc bags. Refrigerate for a minimum of 3 hours.

Steak Marinade with Red Wine
Prepare this delightful marinade in not more than 5 minutes. All you will need is,

• Dry red wine, 1 cup (Cabernet Sauvignon can be used)
• Canola oil, cup
• Soy sauce, cup
• Dijon mustard, 2 tbsp.
• Honey, 2 tbsp.
• Lemon juice, 2 tbsp.
• Worcestershire sauce, 2 tbsp.
• Garlic, 1 tsp. (minced)
• Black pepper, tsp. (ground)
• Coriander or sage, tsp. (ground)
• Cumin, tsp. (ground)
• Onion powder, tsp.
• Fig vinegar (optional)

Procedure
Just thoroughly whisk all the ingredients in a bowl until you get a uniform mixture. You will get about 2 cups worth of marinade, of which keep aside a cup. Then cake 4 steaks with the rest of it. Let the steaks sit in the fridge overnight in Ziploc bags and then cook as per preference. You can then simmer the reserved marinade down to a syrup to use it as steak sauce. You can also use this marinade for pork chops and fillet.

Steak Marinade with Worcestershire Sauce
Now, you can use this steak marinade for both grilling as well as pan-frying purposes.

• Soy sauce, cup
• Garlic, 3 tbsp. (crushed)
• Worcestershire sauce, 2 tbsp.
• Garlic powder, 1 tsp.
• Onion powder, tsp.

Procedure
As usual, blend all the marination items together and coat the steak with it. This is the best steak marinade ever, since you can marinade the meat in it for only a short span of half an hour and the steak will still be amazingly toothsome with a strong garlicky aroma. Of course you can go with the usual overnight marination practice if you have time.

Steak Marinade with Basil
Okay, the number of ingredients may seem a little more than the previous ones, but believe me, you won't be devoting more than 35 seconds to churn out this awesome marinade. Make sure that you have,

• Olive oil, cup
• Lemon juice, cup
• Soy sauce, cup
• Worcestershire sauce, cup
• Basil, 3 tbsp. (dry)
• Parsley flakes, 1 tbsp.
• Garlic powder, 1 tbsp.
• Garlic, 1 tsp. (dried, minced)
• White pepper, 1 tsp. (fine)
• Hot pepper sauce, tsp.

Procedure
All you need to do is throw in all the ingredients into a mixer and blend at high for 35 to 38 seconds so that you get a smooth paste. Once smooth, cake the steaks with it well on both the sides. Put the marinated steaks into a Ziploc and refrigerate. The longer you let the meat sit, the tastier it becomes. You can let it marinate for up to 3 days. Also, once you take the steaks out of the Ziplocs, throw in about 8 oz. of chopped mushrooms into the bags and juggle well to coat them with the remaining marinade. Next, cook the mushrooms in a pan on medium-high till the liquid dries out. Grill your steaks to medium rare ( point). While plating, place the mushrooms atop the steaks.

Here's hoping that you like these easy steak marinade ideas. These have been pretty popular in my friends circle, so I do not see why they won't work for your party. So, wait no longer and try out these easy steak marinades today to churn out some of the best steak dishes ever!

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Easy Chicken Breast Recipes

Chicken breasts can be made in scores of different ways, all having their own unique taste. You can grill them, bake them or cook them in a Crock pot, chicken breasts can offer you a quick and tasty meal anytime. Tender and juicy chicken is sure to tickle your taste buds.

Chicken Casserole
Here is one of the cheap and simple chicken breast recipes that can be a hit among your kids. The best part is that it can be made ahead of time and frozen. You just have to take it out of the refrigerator and bake, whenever required.
Ingredients:

• 4 small skinless, boneless chicken breast halves
• 1 cup sour cream
• 1 can condensed cream of chicken
• cup chopped mushroom
• Round crackers

Directions:
Boil the chicken breasts for about 20 to 30 minutes. Once they are cooked, chop them into small pieces. Place the bite size chicken pieces in a baking dish. Combine sour cream, chopped mushrooms, and the chicken soup together and pour the mixture over the chicken pieces. Top it with crumbled crackers, cover and bake it in a preheated oven at 350 F for about 30 minutes. Yummy chicken casserole is ready to hit the table.

Bacon Chicken
Here comes another yummy delight for the kids. It is easy and takes just minutes to prepare.
Ingredients:

• 6 boneless chicken breasts, halved
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 Onion chopped
• teaspoon salt
• teaspoon pepper
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 6 slices bacon

Directions:
in a skillet, cook bacon for about 5 minutes until crisp. Crumble it and keep it aside. Cook onion and garlic for about 3 minutes and add in salt, pepper and the cooked bacon. Now, saut chicken breasts in a mixture of olive oil and butter, until it is almost cooked. Place the chicken in a baking dish and spread the bacon mixture over it. Sprinkle with cheese and bake at 350 for 10 minutes. The juicy, delicious chicken meal is ready!

Shrimp Stuffed Chicken Breasts
Stuffed chicken breasts are all time favorites! Here's how to go about it!
Ingredients:

• 4 large skinless, boneless chicken breasts
• 1 can of tiny shrimp, thawed
• 1 can cream of celery soup
• 1 tablespoon butter
• teaspoon paprika
• cup finely chopped onion

Directions:
In a bowl, combine shrimp, onion, celery and mix it well with the soup. Pound the breasts and place them on a tray with the inside part facing up. Spread the above shrimp mixture on the chicken, roll it up and secure with toothpicks. Place the stuffed chicken breasts in a baking dish along with melted butter and bake at 350 for about 30 minutes until the chicken becomes tender. Serve it hot with rice for a fabulous chicken dinner! You could also go for crab meat instead of shrimp.

Lemon Pepper Chicken
How about chicken with a sour or tangy taste? Here's a mouth-watering chicken dish. Have a look at it!
Ingredients:

• 8 boneless chicken breasts, halved
• 1 teaspoon lemon pepper seasoning
• 2 teaspoons lemon juice
• cup fresh oregano, chopped
• 1 cup chicken broth
• 4 tablespoons extra virgin olive oil

Directions:
season the breasts with lemon pepper and oregano. Cook it in olive oil for about 3 minutes until brown. Add oregano and lemon juice to the chicken broth and mix well. Pour this mixture on chicken and continue cooking for about 5 minutes. It serves a great treat along with pasta.

These were some easy chicken breast recipes with little ingredients that can be prepared with minimal efforts but serve as fantastic meals. So what are you waiting for? Pick up a recipe from above and get going!

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Vinegar Based BBQ Sauce

Vinegar based BBQ sauce originated in North Carolina and Georgia, however, we can see the popularity of this sauce has spread far and wide and all across the country. This sauce can be used as a basting sauce or just to mix it with cooked meat, when you are ready to eat it. Vinegar based barbecue sauce can be a put off for people who are fond of thick sauce. Sometimes, when some people taste barbecue with this sauce, they feel that the sauce has gone wrong, but eventually they come to realize the taste of the sauce. Homemade BBQ sauce tastes much better than the commercially made barbecue sauce. Let's see some recipes.

How to Make Vinegar Based BBQ Sauce

There are different versions of vinegar based barbecue sauce. We will now see some of the recipes which make excellent barbecue sauce.

Recipe 1
For the residents of North Carolina, vinegar based barbecue sauce has to be free of ketchup and molasses. According to them, the combination of vinegar and mustard have sweet and tangy flavors, which helps in bringing out the best in grilled meat.

Ingredients

• Yellow Mustard 1 cup
• Sugar cup
• Light Brown Sugar cup
• Cider Vinegar cup
• Water cup
• Chili Powder 2 tablespoons
• Black Pepper 1 teaspoon
• White Pepper 1 teaspoon
• Cayenne teaspoon
• Soy Sauce teaspoon
• Butter 2 tablespoons
• Liquid Smoke 1 tablespoon

Method
Mix mustard, sugar, brown sugar, cider vinegar, water, chili powder, black pepper, white pepper and cayenne together in a sauce pan. Let the ingredients simmer for half an hour. Then add soy sauce, butter and smoke to the sauce pan and let the sauce simmer again for 10 more minutes.

Recipe 2
With this recipe, the sauce will turn out to be thin, however, if you are not fond of very thin sauce, then you can reduce the quantity of water in the barbecue sauce recipe.

Ingredients

• White Vinegar 2 cups
• Apple Cider Vinegar 2 cups
• Water 2 cups
• Ketchup 1/3 cup
• Hot Sauce 2 tablespoons
• Sugar 1 tablespoon
• Red Pepper Flakes 1 tablespoon
• Salt 2 teaspoons

Method
In a sauce pan mix white vinegar, apple cider vinegar, ketchup, water, hot sauce together and bring it to a simmer over low heat for 20 minutes. Then add red pepper flakes, sugar and salt to the saucepan and let the sauce simmer for another 10 minutes. You will have to stir the sauce occasionally, when you are making the sauce. Let the sauce cool for sometime before you use it.

Recipe 3
This is one of my favorite sauce, as it combines the rich sweetness of maple syrup with apple cider vinegar and prepared mustard. Extra pepper goes great with the sauce. The vegetable oil can be replaced with olive oil as well.

Ingredients

• Apple Cider Vinegar 1 cup
• Prepared Mustard 6 tablespoons
• Maple Syrup 2 tablespoons
• Worcestershire Sauce 4 teaspoons
• Hot Sauce 1 teaspoon
• Vegetable oil 1 cup
• Salt 2 teaspoons
• Freshly Ground Black Pepper to teaspoon

Method
Combine apple cider vinegar, mustard, maple syrup, Worcestershire sauce, salt and pepper together in a jar. Shake the jar so that all the ingredients are well mixed. Then add all the remaining ingredients and shake well again. Leave the sauce in the refrigerator for 1 day before you used it, to ensure all the flavors have got mixed well together.

Recipe 4
This sauce is a unique sauce, as it contains all the ingredients required to make a vinegar based, tomato based and mustard based sauce. White wine mentioned in the recipe lends a different flavor to the sauce, which also makes it unique.
Ingredients

• Brown Sugar cup
• Worcestershire Sauce cup
• Yellow Mustard
• Ketchup 2/3 cup
• Freshly Ground Black Pepper 1 tablespoon
• Red Pepper Flakes 1 tablespoon
• Apple Cider Vinegar 2 cups
• White Wine 2/3 cup
• Liquid Smoke teaspoon
• Salt to taste
• Water 1 1/3 cup

Method
Mix all the ingredients together in a sauce pan and bring to a boil. Reduce the heat and let the sauce simmer for 30 to 35 minutes. You will not have to stir it continuously, but stirring occasionally is required.

You will have to try the different vinegar based BBQ sauces I have mentioned in this article, to find out what suits your taste buds the best. If the meat you are using is already smoked, then you will not have to add liquid smoke to the sauce. If you want to store the sauces, it is important you do so in the refrigerator in air tight containers.

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Oven Roasted Chicken

Chicken is an extremely versatile food that can be prepared in numerous ways. Although methods of preparation and roasting chicken vary from country to country, a perfectly roasted chicken suits all occasions and celebrations. However, people usually think roasting chicken at home is time-consuming and difficult, but actually it is not so. In fact roasting a chicken is one of the most simplest way of cooking this bird that provides an extremely tasty and crispy meal. Therefore, without wasting any time, let us have a look at different methods of roasting chicken in an oven and oven roasted recipe.

Whole Roasted Chicken

Ingredients

• 1 (3 to 4 pound) chicken, rinsed and patted dry
• 3 carrots, peeled and cut into thirds
• 3 onions, peeled and cut into quarters
• 3 ribs celery, peeled and cut into thirds
• 1 tbsp kosher salt
• 6 cloves garlic, roughly chopped
• 2 tsp cracked white pepper
• 4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy
• 1 lemon, halved
• 2 fresh bay leaves
• 2 tbsp unsalted butter, at room temperature
• 2 tbsp olive oil
• 1 cup chicken stock
• 2 tbsp roasted garlic
• 1 cup dry white wine

Preparation

In a 9 by 13 inch roasting pan, put the carrots, celery and onions. Season the chicken both inside and outside with the kosher salt and white pepper and squeeze the lemon halves over it. Place the lemon rinds and bay leaves inside the cavity. Now take a small bowl and mix the garlic, rosemary, olive oil and butter. Rub both sides of the chicken with the garlic rosemary blend and keep in the roasting pan. Place the pan in the oven and roast the chicken in the preheated oven at 500 F for 40 - 50 minutes, or until the juices run clear.

For more confirmation, insert a thermometer in the thickest part of a leg and if it shows 160 F internal temperature, remove the chicken from the oven and allow to cool for 10 - 15 minutes before carving. To prepare the gravy, first remove excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, and bring to a boil. Then let it simmer until the gravy thickens. Finally serve the roasted chicken with gravy on the side.

Roasted Chicken Thighs

Ingredients

• 4 skinless chicken thighs
• 1 tsp dried rosemary
• Cooking spray
• Lemon juice
• Freshly ground pepper, to taste

Preparation

In a roasting pan, keep the chicken thighs coated with cooking spray, drizzle with lemon juice, and rub with rosemary, salt, and pepper. Transfer the pan in the oven and roast the chicken thighs in an preheated oven at 450 F for 25 - 30 minutes, or until the chicken turns golden brown.

Roasted Chicken Legs

Ingredients

• 4 corn-fed chicken legs
• 2 tbsp olive oil
• 1 clove of garlic, crushed
• 1 tsp salt
• 1 pinch mild curry powder
• 4 - 5 sprigs of sage (leaves only)

Preparation

First remove wrapping from the chicken legs and wash under cold running water; pat dry with kitchen paper. Take a small bowl and mix 1 tbsp olive oil with garlic, salt and curry powder. Brush this mixture all over the chicken legs and keep them into a roasting pan. In a preheated oven, roast the chicken at 400 F for 15 - 20 minutes, and then turn the oven down to 360 F and cook for a further 30 - 40 minutes. Meanwhile, combine sage with remaining olive oil and drizzle over the chicken legs during the last 10 minutes of cooking time. Before serving, allow the chicken to rest for 5 - 7 minutes in the oven with the door open, and then serve with fresh vegetables and roasted potatoes.

Roasted Chicken Breasts

Ingredients

• 2 (3 oz) chicken breasts, skinned
• 1 tbsp fresh lemon juice
• tsp freshly ground black pepper
• Pinch of cayenne

Preparation

Take a small bowl and mix lemon juice, pepper, and cayenne. Brush this mixture over the chicken breast pieces and keep them in a roasting pan. Place the pan in a preheated oven and roast the chicken at 350 F for 25 - 30 minutes. Allow the chicken to rest for 5 - 7 minutes and then serve the roasted chicken pieces.

I hope now you have a fair idea on how to roast chicken. To enhance the flavor and the texture of your roasted chicken, you can use different seasonings and spices. So, what are waiting for? Prepare a delicious and enticing roasted chicken for your family tonight and get ready for loads of compliments coming your way.

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How Long to Grill Steak

Grilling the perfect steak is quite a pain with the hard pieces of meat becoming dry, tough or leathery if they are overcooked. However, learning the secrets of "doneness" when grilling steaks helps you get that juicy and tender filet mignon in no time. One of the key aspects of this is knowing how long to grill steak. Somehow, I have found that mastering grilling and getting the perfect steak is like an art form itself. However, before you can learn the grilling time for the steak, it is important to keep in mind that the total cooking time will vary based on the thickness of the meat, the type of grill, fuel, weather conditions and a whole lot of other factors. The most important factor though is to take into consideration the different types of "doneness". This includes rare, medium and well cooked grilled steak. Here is a look at the time needed for grilling steak.

Know How Long You Need to Grill Steak
Before grilling the steak, allow it come to room temperature and trim the excess fat off the steak. This helps in reducing the cooking time significantly. Now season it with olive oil, pepper and salt or any other seasoning based on your choice. Oil the grate and place each steak on the grill for one minute before turning. You need to grill the steak based on whether you want it rare or soft, medium or firm and yielding or well done and firm. Here is the approximate cooking time of the steak based on the thickness.

Steak Thickness	1"(High Heat)	1 1/2"(High Heat)	2"(Medium Heat)
Rare	8-10 Min	10-14 Min	12-16 Min
Medium	10-14 Min	16-20 Min	18-22 Min
Well	12-16 Min	18-22 Min	24-28 Min

Once the meat is cooked, you can use the meat thermometer to check the internal temperature to regulate whether you want the grilled steak rare, medium rare or well cooked. If you want to cook it rare, then the internal temperature should measure 125 to 135 degrees Fahrenheit while, medium rare steak should be grilled till the internal temperature reads 155 to 160 degrees Fahrenheit. Well done grilled steak's internal temperature reads around 165 to 170 degrees Fahrenheit. Remember that once you have taken it off heat, you need to let the steak rest for five minutes before carving. This will allow the juices to flow, letting the steak be nice and juicy.

How Long to Grill Steak Kabobs
Whether you call it kabobs, satays or skewers of meat and vegetables, this wonderful steak recipe is the ideal for picnics and outdoor festivities. Moreover they are easy to cook and does not take a lot of time. For making these delicious kabobs you need to cut 1 1/2 pound boneless beef sirloin steak and veggies into 1-inch inch cubes preferably of the same size. Marinade it with spicy sauces and other favorite marinade mixes. Skewer the meat cubes with the vegetables making sure that you group vegetables on the same skewer with similar cooking time. The approximate time for grilling 1 1/2" cubes of steak kabobs is around 15 to 20 minutes at about 4" above medium hot coals.

How Long to Grill Flank Steak
Cut from the abdominal muscles of the cow, flank steaks or skirt steaks are long and flat cuts of meat used in dishes like fajitas and the London broil. Before grilling the steak, you need to marinate it oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground black pepper so that the steak is covered thoroughly. Preheat the grill to medium heat and pour some oil. Place the flank steak pieces on the grill. For a medium rare grilled steak, cook for three to four minutes of each side on high heat.

Knowing how long to grill steak may not make you an expert griller overnight but with practice and loads of patience you will learn how to make this dish which is sure to be a definite crowd pleaser.

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Taste the Exotic Orient in Chinese Cooking

By Linda Orlando

The vastness of China's geography and history are reflected in the diverse styles of Chinese cuisine available today. The art and pageantry of traditional Chinese cooking evolved over centuries through a succession of dynasties, and palace banquets were very important to the royalty. Meals could last up to three days or longer, and during the feast much discussion would take place about critical government issues. Fish, deer, and pork were the mainstays of these dinners, along with a variety of exotic desserts rich in flavor.

Today, Chinese cuisine is a favorite in many western countries. To understand the different varieties of Chinese food, it is best to divide Chinese cuisine into the four major regions of China. The northern region spreads into Mongolia, home to the Gobi Desert and Arctic winter winds. Because many people in this region are Muslim, pork is forbidden, so the diet is heavy with mutton and lamb. The vegetables and fruits used in Mongolian cooking-cabbage, squash, grapes, pears, and apples-are very like those grown in North America. Because of its hostile climate, the north is not amenable to rice cultivation, so wheat, barley, millet, and soybeans are used in making breads and noodles.

To the west are the mountainous Szechwan and Hunan provinces, where rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. These varieties of Chinese cooking are well-known for their spiciness, due to the locally grown chilies and the local residents' fondness for highly seasoned meals. Distinctively different from all other Chinese cuisines, Szechwan and Hunan varieties developed through the centuries in this fertile region and absorbed many influences from non-Chinese lands to the southwest. Ginger, onions, garlic, and brown peppercorns are regular additions, and a good Szechwan cook creates subtly seasoned masterpieces with them. Although Szechwan food is notorious today for its heat, there are some who say the spiciness of the food was originally developed by cooks who needed to use hot and spicy seasonings to mask the taste of foods that rotted quickly in the heat.

To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the bonus of lowlands for rice cultivation and a coastal region for fish. The three East China Sea provinces, together with their two adjacent inland provinces, make up what is called the Eastern School of Chinese cuisine. Because hundreds of different regional and village recipes from these provinces were brought into the dominant port city of Shanghai, "Shanghainese" cuisine is now the most diverse style of cooking in China. Stewing, braising and frying are common, as well as the slow "red cooking" techniques that necessitate quick eating before the hot oiliness turns into something less appetizing. Breads, noodles and dumplings are eaten more frequently than rice, and seafood is often served in salted form.

Canton is perhaps the most famous of the four Chinese provinces known for its food, which is generally recognized to be the finest and has been considered so for centuries. The seasons are mild, wet, and warm for most of the year, which creates a perfect environment for cultivating just about anything. Rolling groves and gardens are fertile and full of fruits and vegetables, and ample fresh seafood is available on the coast. Canton cooking methods and recipes are sophisticated and varied. Characterized by lots of steaming and boiling, this style is perhaps the healthiest and the most widely known outside China. Since the local produce is so lush, the judicious use of natural oils and garnishes highlights its freshness, relying less on intense sauces and deep-frying and concentrating more on the basic flavors of the food rather than smothering the fresh ingredients. Desserts, generally of little interest to the Cantonese, are typically heavy and sweet. Throughout history, the Cantonese made an art out of a necessity, and in times of hardship they used every part of an animal, fish, or vegetable. As a result, nothing is allowed to go to waste in a Cantonese kitchen, and no animal is taboo. A famous saying among Cantonese cooks is that the only thing with four legs a man should not eat is a table!

Classical aesthetics dictate the form and order of many eating customs in China, no matter what variety of cooking you enjoy. The concepts of the yin and the yang govern the choice of food, combinations, timing, and order of each dish. It is not an exaggeration to say that most Chinese, rich and poor alike, are gourmets-at least in the sense that they really enjoy good food, and every meal is a banquet.

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