Dry White Wine for Cooking

"Wine makes every meal an occasion, every table more elegant, every day more civilized." - Andr Simon.Dry white wines are not only meant for drinking, but by using a good dry white wine, a delicious dish can be prepared. The process of making this wine is very simple. It is fermented till it contains the least amount of sugar and thus, maximum quantity of alcohol. Dry wines are not sweet, but have a tart acid taste. Dry white wines are renowned for their lightness, clear amber color, aroma, and their stimulating acidity.

Remember 'always use a wine that you would also like to drink'!

Best Dry White Wines for Cooking

Chardonnay
Goes well with	Seafood, pork, and chicken
Best for cooking	Rich and creamy gravy
Crispy clear wine, control its acidity while cooking
Calories per fl. oz. = 24
Sauvignon Blanc
Goes well with	White meat (chicken, pork, and lobster)
Best for cooking	Light and herb flavored sauce
Good wine to try as a beginner
Calories per fl. oz. = 24
Pinot Gris
Goes well with	Seafood recipes
Best for cooking	Fruity flavored and light wine gravy
Full-bodied wine, use sparingly
Calories per fl. oz. = 25
Vermouth
Goes well with	Seafood and poultry
Best for cooking	Herb flavored sauce
Crystal clear wine that looks like water
Calories per fl. oz. = 32
Riesling
Goes well with	Seafood
Best for cooking	Seafood soups and bouillabaisse
Medium-dry, high in acidity hence is crispy
Calories per fl. oz. = 24

Recipes
Like red wine, white wine also prevents many cancer and heart diseases. Among white wines, dry white wines are extensively used for cooking. Such a wine is used to prevent the sweet flavor that a dish gets when cooked with red wine. Generally, while cooking, the alcohol content in the wine evaporates substantially, and only the flavor remains behind. Care should be taken while using wine for cooking. Too much of the wine might add a strong unsavory flavor, and too little of the dry wine might not give the desired flavor. Dry white wines for cooking are used to make light and creamy sauces.

Spicy Veg Risotto RecipeThis recipe for risotto using dry white wine, is a treat for vegetarians and vegans, and very easy to prepare. The ingredients you require are:

• 3 green onions sliced
• 1 onion finely chopped
• 1 red bell pepper chopped
• 2 cups of vegetable broth
• 1 cups of rice (arborio)
• cup of dry white wine
• 1 tsp. garlic paste
• 1 tsp. cayenne pepper
• tsp. chili pepper flakes
• Salt and pepper according to taste
• Olive oil

In a pan, heat the oil. Add the onions and fry them till light brown. Add green onions, garlic, bell pepper, and fry for 5 minutes on medium flame. Mix arborio rice and cook for a minute. Now, add cayenne pepper and pepper flakes. Pour half a cup of vegetable broth and let it be absorbed properly. Pour the rest of the vegetable broth and after a minute add the wine, half a cup at a time. Serve in a bowl, garnish with salt, pepper, and cheese.

Mussels in Creamy SauceThis is one of the easiest seafood mussels recipes that uses dry white wine as one of its ingredient. A chardonnay will be a good choice for this recipe. If you cannot use chardonnay, you can use a regular dry white wine. Here is a list of the ingredients:

• Around 30 mussels (cleaned and debearded)
• 2 French shallots finely chopped
• 2 green onions finely chopped
• 1 cup dry white wine
• 1 cup of cream
• 4 tbsp. butter
• 3 tbsp. chopped parsley
• 1 tbsp. garlic paste
• 1 tsp. curry powder

For making the mussels sauce, take a large saucepan and cook the garlic and French shallots in simmering wine. Cook till the shallots and garlic look translucent. Mix the cream in the saucepan. Add curry powder to it. Steam cook the mussels by covering the pan for few minutes. Wait till the shells open wide, transfer these shells into a bowl. Discard the shells which do not open. In the saucepan, add the butter and whip. Turn off the flame. Add spring onions and parsley to the sauce and mix well. Serve immediately with Italian bread.

Quick Shrimp Scampi RecipeThis is a light dish, using dry white wine. The ingredients required are:

• 1 small onion diced
• cup of dry white wine
• 4 tbsp. butter
• 2 tbsp. parsley chopped
• 2 tbsp. lemon juice
• 1 tsp. garlic paste
• Salt and pepper to taste
• 13 jumbo shrimp

Make sure the shrimp are neatly peeled and deveined
In a pan, fry garlic, onion, and parsley in butter, till everything turns soft. Turn the flame low and add the shrimp. Stir for 5 minutes. Remove the shrimp in a bowl. In the pan, add the remaining ingredients and cook for 2 minutes. Pour this over the shrimp and serve hot with French bread.

Chicken and Vegetable SoupThis is a great recipe which you can enjoy during colder season or when you have the flu. The ingredients you need for this soup are:

• Butter
• 1 bay leaf
• 1 tbs. chopped garlic
• 1 green chili sliced lengthwise
• 1 finely chopped onion
• 1 tsp. turmeric
• 1 cup chicken pieces
• 1 cup mixed vegetables of your choice
• 1 cup chicken stock
• cup of dry white wine
• Salt and pepper according to taste
• 1 tbs. chopped parsley

In a pan melt butter, then add bay leaves, garlic, green chili, onion, and turmeric. After a minute add the chicken and vegetables and stir for a minute. Then add the chicken stock and let the chicken and vegetables cook. Finally, add the wine and cook for few more minutes. Season with salt and pepper and garnish with fresh parsley.

Simple Fish MarinadeHere is a simple fish marinade using dry white wine. You can prepare this marinade in few minutes. The ingredients you require are:

• 1 cups of fish of your choice
• cup dry white wine
• cup olive oil
• 1 tbs. lemon juice
• 1 chopped fresh dill
• Salt and pepper according to taste

In a bowl mix all the ingredients well. Then set aside the bowl for 30 minutes. When grilling the fish make sure you coat the fish completely with the marinade liquid, to get the maximum flavor.

While cooking...
Never use cooking wines to substitute dry white wines, as cooking wines are very sweet and might ruin the dish.Substitutes for wines for cooking are lemon juice and vinegar, but they won't give the same flavor as dry white wine.Refrigerate the leftover wine, and use it for cooking within 2 weeks.Champagne also comes under the category of dry white wines. Hence, a good dry champagne can also be used for cooking.Wine marinade helps to tenderize the outside of the meat, and keeps it moist while it cooks.You can also combine soy sauce and pinot gris in equal proportion, with some chopped garlic and ginger and use it as a marinade.You can use wine when cooking using a skillet on a stove, in an oven, or in a pressure cooker.White wines can also be used to bake cakes. You can use wine in place of fat (like butter or oil) when baking a cake. This will decrease the calories while adding unique flavor to the cake.Experiment cooking with wines and have fun to create flavorful dishes.
So, if you are not an alcoholic or a teetotaler, then you can enjoy dry white wine for cooking. And the best part is you can indulge in the flavor and aroma of the delicacy, because as rightly said by Louis Pasteur, "The flavor of wine is like delicate poetry". Bon appetit!

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Grilled Mahi Mahi Recipes

Seafood is something I can't live without and I am sure many would nod in favor to what I say! Well, I came across this interesting dish at a housewarming party few months back. Ever since I have sunk my teeth into the grilled Mahi Mahi dish, I must say, I have found excuses for cooking the same whenever I get the chance. This makes a very delicious and interesting dish to prepare and to gorge on as well. Friends have been kind with me to share some yummy recipes. And here, I shall willingly share the same with you! Bon Apptit!

Recipe 1

Ingredients
White wine (1/2 cup)
Shallot - minced (1)
Cloves garlic (2)
Extra-virgin olive oil (1 tablespoon)
Chopped walnuts (1/3 cup)
Mahi Mahi fillets (Four 6 ounce)
Salt and ground black pepper
Butter (1 tablespoon)
Salt (1/4 teaspoon)
Fresh cilantro leaves (1/4 cup)
Shredded Parmesan cheese (2 tablespoons)
Roasted red bell peppers (One 12 ounce jar)
Ground black pepper (1/8 teaspoon)

Preparation
Begin by preheating an outdoor grill. Then, place the shallot and the wine in a saucepan kept over medium high heat. Boil this mixture and reduce the heat. Reduce the liquid to half. Once done, remove from heat and place it aside.

Meanwhile, place the walnuts, cheese and garlic in a blender. Blend it well. Then, add the cilantro and some olive oil. Sprinkle a small amount of black pepper. Now, blend the same till the mixture turns smooth. Then place the cilantro mixture aside in a separate bowl.

Now, place the red peppers in the food processor. Add the wine reduction to this and blend well till it smoothens. Once done, pour the entire mixture into the saucepan and boil it over medium high heat. Then reduce the heat and let it simmer for 4 minutes.

At the same time, use some amount of salt and pepper and season the Mahi Mahi fillets. Cook these Mahi Mahi fillets on the preheated grill till the fish turns a shade of golden brown. Cook for about 4 minutes for both sides. Meanwhile, mix together butter with 1/8 teaspoon of black pepper and teaspoon salt into the red pepper sauce. Whisk it till it smoothens and spoon this red pepper sauce on the bottom of the serving plate. Place the Mahi Mahi fish fillets over this. Use the cilantro mix prepared earlier while serving!

Recipe 2

Ingredients
Olive oil (3/4 cup)
Soy sauce (1/4 cup)
Lime (1)
Orange (1)
Lemon (1)
Bay leaves (2)
Cloves garlic - sliced thinly (6)
Mahi Mahi fillets (4 boneless)
Bulb fennel - sliced thinly (1/2)
Red onion - sliced thinly (1/2)
Black peppercorns - toasted and crushed (12)
Ginger - peeled and sliced (One 1-inch piece)

Preparation
Take a large bowl and pour olive oil along with the soy sauce in it. Squeeze the orange juice with lemon and lime. Then add the remaining ingredients into the bowl. Mix it well. Meanwhile, you need to prepare the grill. Place the Mahi Mahi fish fillets in this marinade and place it aside for 10 minutes. You need to cover both sides of the fish in the marinade. Then, remove these fillets and grill them for 4 minutes on both sides. Serve hot!

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Slow Cooking Pulled Pork

Slow cooker, also known as Crock Pot (in the United States), is best suited for cooking pork. Though slow cooker consumes more time for cooking (at least 8 - 10 hours), the taste and flavor of the cooked food is worth spending the time. As the heat inside the slow cooker is maintained at a relatively low temperature, the meat turns tender and is cooked well. The cooked meat can be used as fillings for sandwiches and tortillas. Here are some delicious slow cooker pulled pork recipes.

Slow Cooking a Pork Shoulder

Ingredients

4 pounds pork shoulder
2 medium-sized onions (cut into thin slices)
1 cup chopped onion
1 bottle barbecues sauce (or 2 cups homemade sauce)
1 cups water
Salt and pepper as per taste

Procedure

Preheat a slow cooker and add sliced onions, pork, and water. Cover the crock pot and cook on low setting for about 8 - 9 hours. For high heat setting, you can cook for about 4 - 5 hours. Cook the meat as per the stipulated timing, remove the lid of slow cooker and drain the cooking water. Shred or chop the meat pieces; while doing so, discard excess fat parts. Then, place the shredded meat pieces in the slow cooker and add the remaining ingredients, chopped onion, salt, pepper and barbecue sauce (or homemade sauce). Cover with lid and cook on low heat setting for another 4 - 5 hours. Remove the cooked meat and stir well. Garnish with seasonings and serve with hamburger or plain bun.

Slow Cooking Pulled Pork with Sauce

Ingredients

4 pounds boneless pork shoulder-blade (cut into 4 pieces)
1 medium-sized onion (chopped)
2 tablespoons yellow mustard
cup brown sugar
cup tomato paste
cup tomato ketchup
cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons sweet paprika
Sandwich buns or ciabatta rolls
Salt and pepper as per taste

Procedure

In a slow cooker, add chopped onions, brown sugar, mustard, tomato paste, ketchup, vinegar, Worcestershire sauce, paprika and stir well to mix the ingredients. Add pork pieces and toss, so that the meat is coated by the sauce mixture. Cover the slow cooker and cook on a low heat setting for about 8 - 10 minutes. Check whether the meat turns tender or not. With the help of tongs, transfer the cooked meat into a platter or a large bowl. Change the setting of the slow cooker to high heat and bring the sauce mixture to boil. Boil the sauce mixture till it thickens. In the meantime, pull pork pieces with two forks, so as to prepare shreds. When the sauce mixture reduces to about half, open the lid and add the shredded pieces to the slow cooker. Cook for about 30 minutes stirring well. Serve the pulled pork with sandwich buns, topped with hot sauce.

Pulled Pork Barbecue

Ingredients

5 pounds boneless pork shoulder or butt
3 cups beef broth
2 cups barbecue sauce
1 tablespoon onion powder
1 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon ground pepper
1 pinch cayenne pepper
Hamburger buns
Salt as per taste

Procedure

In a large mixing bowl, mix the ingredients, onion powder, garlic powder, chili powder, ground pepper, salt and cayenne pepper. Add pork pieces into the mixing bowl and toss well to cover the meat from all sides. Cover with a lid and marinate by keeping in the refrigerator for 1 - 2 hours. Transfer the marinated meat into a slow cooker and cook on low heat setting for about 8 - 10 hours. Transfer the meat into a cutting board and shred into pieces by using fork, discard excess fat parts (if any). Then place the shredded pieces back to the slow cooker. In another bowl, mix barbecue sauce and beef broth; pour into the slow cooker and cook for another 2 hours. With a spoon transfer the pulled pork on hamburger buns and serve.

These are few easy to cook and delicious pulled pork recipes that you can prepare using a slow cooker. As these slow cooker recipes remain warm for a longer period, you can prepare them for potluck or weeknight meals.

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Cajun Sauce

It is true that Cajun hot sauce adds a 'hot' twist to your meal, but it is not unbearably spicy. In fact, it adds the right amount of spice to a meal, and delicately balances all its flavors. Normally, in Cajun cuisine, the basic ingredients involved are onions, bell peppers, cayenne pepper, parsley, scallions and bay leaf. Preparing it is also simple, and does not involve too much work. Now ready-made Cajun seasoning is also available for you to easily create a spicy and exotic meal with Cajun hot sauce, for yourself. Cajun sauce can be used to enhance the flavor of anything, from pasta, to seafood, to chicken. As such, presented here is a mouth-watering recipe for all these foods, for you to relish.

Cajun Sauce for Shrimp

Ingredients

• Unsalted Butter, 2 tbsp
• Garlic, 1 clove, minced
• Bell Pepper, cup, chopped
• Celery, 1 cup, chopped
• Onion, 1 cup, chopped
• Jalapeno Pepper with Seeds, 1, green, raw, minced
• Fresh Tomatoes, 1 cup, peeled and chopped
• Tomato Sauce, 1 cup
• Salt, tsp
• Freshly Ground Black Pepper, tsp
• White Pepper, 1 tsp
• Red (Cayenne) Pepper, 1 tsp
• Bay Leaf, 1
• Seafood/Shrimp Stock, 1 cup
• Brown Sugar, cup
• Shrimp, 1 pound, raw, medium, peeled and deveined

Procedure

1. In a skillet, over a medium flame, melt the butter, and cook the onion, garlic, bell pepper, jalapeno, and celery. Cook until the vegetables are tender, for about 3 minutes.
2. Add in the pepper, salt, red pepper, and bay leaf.
3. Now add in the chopped tomatoes, along with the tomato sauce, and the bay leaf. Bring the mix to a boil.
4. Pour in the seafood stock, brown sugar, and add in the shrimp. Allow it to cook for about 5 minutes.
5. Enjoy this dish with some rice. Ensure you pour in lots of the sauce to enjoy with the rice.

Cajun Sauce for Fish

Ingredients

• Fresh Catfish Fillets, 4 (cut in half)
• Unsalted Butter, cup
• Flour, for batter

For the Sauce

• Unsalted Butter, cup
• Half and Half Milk or Cream, cup
• Cajun Seasoning, a dash
• White Pepper, tsp
• Onion Powder, Cumin, Rosemary, Thyme, tsp
• Sage, 1 tsp
• Salt, to taste
• White Wine or Chardonnay, cup

Procedure

1. Take each piece of fish, and dip it in the seasoning that includes the onion powder, thyme, rosemary, cumin, white pepper, sage, and salt. Coat it thoroughly, and then dip it in the flour.
2. In a pan, over a medium flame, melt the unsalted butter, and fry the catfish in it, till it turns golden brown.
3. For the sauce, in a skillet, melt the butter, and add all the seasoning ingredients except the Cajun, as mentioned above. Cook this blend for about 7-10 minutes, till it begins to bubble, while slowly increasing the heat.
4. Now add in a dash of Cajun seasoning, and pour in the white wine. Mix thoroughly, for about 2-3 minutes, and ensure that the sauce is thick.
5. Pour it over the fish, and serve with a side dish of buttered carrots.

Cajun Sauce for Chicken

Ingredients

• Chicken Breasts, 4, skinned, boned and cubed
• Tomato, 1 medium, cut into wedges
• Green Pepper, 1 medium, cut into chunks
• Onion, 1 medium, chopped
• Butter, 2 tbsp
• Lime Juice, 1 tsp
• Soy Sauce, 1 tsp
• Thyme leaves, tsp
• Cajun Grill Seasoning, 2 tbsp

Procedure

1. In a skillet over a medium flame, mix butter, soy sauce, lime juice, onion, green pepper, and seasoning. Cook until the vegetables are tender, for about 5-7 minutes.
2. Toss in the chicken, and cook until it is tender, for about 7 more minutes.
3. Add in the tomatoes, stir it once, and take the dish off the flame.
4. Serve this dish with rice and enjoy.

Cajun Sauce for Pasta

Ingredients

• Butter, 2 sticks
• Onion, 1, diced
• Half & Half, 1 quart
• Parmesan Cheese,1 pkg.
• Flour
• Cajun Spice, a dash
• Salt, to taste

Procedure

1. In a skillet, over a medium flame, melt one stick of butter. Add in the onions and saute them until they are a golden brown color.
2. Lower the flame, and slowly add in the flour, in order to make a paste combined with the butter.
3. Pour in the half and half while stirring continuously, to ensure that the sauce remains smooth.
4. Again, on a medium flame, add in the second stick of butter, followed by the Cajun spice, and salt.
5. Allow the mixture to simmer. Once it simmers, add in the grated Parmesan cheese. This will thicken the sauce.
6. Pour this sauce over a pasta of your choice, and enjoy.
7. Add in olives, mushrooms, broccoli, bacon bits, chicken cubes, and other ingredients of your choice if you wish to enhance the flavors of the pasta.

Prepare these simple recipes for your friends and family, and be prepared to receive all the compliments that pour in for the exotic meal you have prepared for them! Enjoy!

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How to Grill a Salmon on a Gas Grill

Salmon is a delicacy for all fish lovers. Rich in omega-3 essential fatty acids, it is also a healthy choice for people who have high cholesterol or heart related problems. As per individual preferences, salmon can be smoked, grilled, baked, broiled, poached or fried. Whichever method you choose for preparing salmon, it tastes delicious. Amongst the different ways of cooking salmon, most people prefer grilling salmon, as it takes less time, and retains much of its flavor. What's more, the instructions for grilling a salmon on a gas grill are very easy. You just need a suitable marinade or rub, and grill for the correct time.

Cooking Salmon on a Gas Grill

For grilling tasty salmon, you should purchase fresh filets that are firm, light pink in color, and have smooth cuts. Avoid buying fishy smelling filets or steaks that indicate old cuts. Also, do not forget to ask the fishmonger to retain skin on the filets, so that they do not stick to the grill or break apart while cooking. If you are not cooking directly, keep filets in the refrigerator until you are ready to grill them. Mentioned below are some simple steps on cooking salmon on a gas grill with foil.

• The first step for grilling a salmon on a gas grill is to prepare the grill properly. If you have not used it for a long time, consider cleaning it first with a metal brush, and apply oil to reduce sticking. Then, preheat the gas grill at a high setting.
• As far as wrapping the rack with aluminum foil is concerned, it is optional for grilling salmon. However, if you are using foil, you do not need to oil the grill. Instead spray oil on the aluminum foil before you actually place filets over it.
• In the meantime, you can prepare salmon filets by brushing with your favorite dry rub or marinade. For any fish recipe, do not make the mistake of marinating pieces for a long time. Or else, the flesh will lose its firmness and flavor, which you do not want at any cost.
• The next step for grilling the salmon is estimating the correct cooking time according to the thickness of the filets. A half-inch thick filet requires 4 minutes grilling, i.e., 2 minutes per side. Likewise, determine salmon cooking time, and grill accordingly.
• As soon as the gas grill is ready, adjust it again to low heat setting. With the skin side up, place marinated salmon filets over the grill, and close the lid for cooking. Retain lid until one side of the filet is cooked properly.
• When the cut side is cooked for the estimated time (4 minutes for 1-inch thick filets), open lid and flip the filet carefully with a thin spatula. You should place the filet over the grill with the skin side down. If desired, rub the cooked side with olive oil or butter.
• Cover lid and cook the remaining side of the filet for the predicted time. Once the cooking time is reached, remove cooked salmon from the gas grill, and allow it to cool down slightly. This way, you can grill salmon by turning only once during cooking.
• Your grilled salmon recipe is done, when it flakes easily. To check, insert a metal skewer in the thickest part of the filets and pull a little. Well cooked filets appear opaque with a tender and flaky textured meat. Work with the spatula to separate the skin from the meat part.

Just keep in mind that while grilling a salmon on a gas grill, do not overcook the filets. Always remember that frequent turning will break apart the fish flesh. With practice, you can make grilled salmon like a professional chef. Each time, you can try different marinade or rub recipes to alter the flavor of your grilled salmon. Serve grilled salmon with a spicy sauce and boiled red potatoes for excellent taste.

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Grilling Vs. Bbq

There seems to be a slight misunderstanding when it comes to knowing the real difference between barbecuing and grilling. This problem mostly results from locations. Simply put, if you're down south in Texas, a barbecue would mean chomping down juice beef, pork ribs and some coleslaw. It would be mostly pigs as wild pigs were a staple in the old days. Now, when you're up north, BBQ stands for hot dogs and burgers with family and friends, downed with some beer. Because of that, you just might confuse yourself between traditional grilling and the art of making the perfect barbecue. Here is what they are actually all about.

Grilling

Grilling is what you would mean if you thought about cooking in open flames and in direct contact with the source of heat. As far as the heat is concerned, it is much higher compared to barbecuing.

The Speed
When you say grilling, you mean cooking it fast. You get home at 7 in the evening, with all the meat preparations done with already. You get the grill out, start it up and cook your meal in 30 minutes or so. Grilling is much faster than barbecuing. Although a typical grilling goes for about less than an hour or maybe till a few short hours, it's still much faster than barbecuing.

The Meat
The cut is tender. You will only be grilling thinner slices of meat. This is one of the main reasons of the shorter time required, along with the high heat. The cut can range from your New York strip, Filet Mignon and porterhouse steaks to flank steaks and skirt steaks. It is important to choose the right size of meat for grilling, generally around 1 inch or 1 of an inch. Also note that meat near the bone takes longer to cook, which results in some tossing and turning of the meat.

The Way
You will see a world of differences in the two methods of cooking. For your regular 1 inch steaks, you'll spend around 7 to 10 minutes on one side, then flip it over on to the other side. A common problem with grilling comes with tender meat, like skinned chicken breasts. The high heat makes it very important to get the timings right to the second, or you risk drying out or burning the meat.

The Flame
Heat source for grilling is gas or coal. Most of the time we use gas, because it is smokeless and doesn't change the taste of the meat. In fact, gas is easy to start, clean to use and doesn't really need time to fire up like coal. Grill enthusiasts may also prefer coal over gas, as it adds that particular smoky taste to the meat. If you like that, go for a coal fired grill. You can also get the whole art of spreading the coal to get the right kind of grilling.

The Taste
Since the heat source is closer to the meat, you get a charred effect on the meat. This has to be done carefully, as the slightest extension in time can lead to over-cooking the meat.

Barbecuing

The whole atmosphere of a barbecue, especially if it's the one from down south, can be enjoyed very much. Your typical barbecuing is done over slow heat, letting the meat cook evenly and slowly. The heat is much lower than a proper grilling. High heats for a slow barbecuing are logically disastrous.

The Speed
Slow cooked meat can sometimes be an understatement when it comes to typical barbecues. You have whole pigs slowly getting cooked over hot coals for days together. That includes the underground type of barbecue, where the entire pig is buried under for days so the meat becomes juicy and tender. That, remains as one of the principles of a good barbecue - making the meat tender.

The Meat
Barbecues generally use tough cuts of meat like beef briskets and pork ribs, whole chicken and whole pigs too. The meat has to be thick and marinated to the perfect extent. The advantage of a slow cooked barbecue is that you won't char the meat in case you overcook it.

The Way
Your average heat source would be charcoal or wood. You can use gas as the heat source, but won't be as great as the traditional ones. Actually, with the kind of wood you get for barbecuing, you'll just want to stay on it for the rest of your life! You get to choose from Apple, Alder, Maple, Hickory, Mesquite, Oak, Pecan and Cherry.

The Smoke
The entire apparatus is built outdoors, you cannot have that kind of smoke indoors. The problem with barbecuing is the amount of space it needs and the possible smoke problems. If you live in a house with a small backyard (or non at all) or have family(or neighbors) with asthma problems, you might want to skip this, or wait for your neighbor to take a vacation. The other problem is the weather. It will be very hard to get a barbecue going in the middle of winter, especially if it snows where you live.

The Taste
A true barbecue always gives you the perfect smoked flavor to your meat, undeniably tasty and boastful. Even if you can't have a huge barbecue grill, you can use your oven(provided it can go as low as 95C and 80C), with the perfect marinate and still enjoy good, tender meat.

Conclusion

All in all, if you're in a hurry or like the charred taste, go for grilling. If you like to torture yourself in order to taste a piece of meat heaven, go for the barbecue.

In my opinion, the barbecue is the way to go. Yes, you need a lot of planning ahead, get a lot of ingredients together and then keep at it for hours at a time. But that's the price you pay for perfection!

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Oven Roasted Potatoes

Potatoes are considered to be the staple diet of people all around the world. Potatoes can be eaten simply just by frying or baking them or by adding them in a variety of dishes like soups, salads, etc. One of the best methods of cooking potatoes is by roasting them in the oven. Roasted potatoes can be eaten with dips or can also be served as side dishes. Moreover, they are also very easy to make and can be prepared within very less time. So, if you are eager to know about some mouth-watering recipes, here are some that you can make at home.

Oven-made Roasted Potatoes Recipes

Basic Recipe

Ingredients

• 4 large potatoes, peeled and cubed
• 1/8 cup olive oil
• teaspoon red pepper flakes, crushed
• teaspoon dried marjoram
• teaspoon dried oregano
• 2 teaspoons garlic, minced
• teaspoon salt
• teaspoon dried thyme
• teaspoon dried dill weed
• teaspoon dried parsley
• teaspoon dried basil

Preparation

In a medium-sized bowl, take oil and mix it with red pepper flakes, salt and all the herbs including dill weed, garlic, parsley, marjoram, oregano and thyme. When all these ingredients are well combined, take potatoes in another bowl and pour the mixture over it. Toss gently till all the potatoes are thoroughly coated by the mixture. Once this is done, take a baking sheet or a baking pan and spread the coated potatoes over it. See to it that all the potatoes lie in a single layer. Place the baking pan in as 475 degrees F preheated oven and roast it for 20 - 30 minutes. Do not forget to turn the potatoes occasionally, so that all the sides of the potatoes become completely brown. Read more on oven roasted red potatoes.

Onion Potato Roast

Ingredients

• 1 large sweet onion, coarsely chopped
• 3 pounds unpeeled red potatoes, cut into cubes
• teaspoon black pepper
• 1/3 cup mixed fresh herbs (same as the above recipe)
• 2 tablespoons butter, melted
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• teaspoon salt
• Rosemary sprig, for garnishing

Preparation

Take oil in a small pan and combine it with garlic, pepper, salt and butter. Mix well and keep it aside. In a shallow roasting pan, place the potatoes and onions and pour the mixture that has been set aside over it. With a wooden spatula, toss the potatoes and onions well so that they are fully coated. Roast the onions and potatoes in a 450 degrees F preheated oven for thirty minutes. After half an hour, take the dish out and stir once or twice and again roast for ten more minutes. Once this is done, put in the herbs and toss again. Keep the baking dish for roasting and continue the cooking process for 10 - 15 minutes until the vegetables become tender.

Crispy Roasted Potatoes

Ingredients

• 8 large potatoes
• 1 juice of lemon
• 4 ounces olive oil
• 3 teaspoons oregano
• 4 garlic cloves, minced
• 8 ounces water
• Sea salt - as per taste
• Ground black pepper, fresh and coarse

Preparation

Line a large baking pan and place the potatoes in it. Sprinkle salt and pepper generously on the potatoes and mix well. In a small bowl, combine water, olive oil, oregano, minced garlic and lemon juice and pour over the baking dish that contains the potatoes. Toss well so that all the potatoes are evenly coated. Place the baking dish in a 440 degrees F preheated oven and cook for 40 minutes. When the upper part of the potatoes turn golden brown in color, take it out of the oven and stir so that the white side of the potatoes comes up. Add some more salt and pepper as well as little bit of oregano and again cook for 40 minutes. If you think that the pan is very dry, you can add 4 ounces of water to it.

So, try making some of them at home and watch your family savoring these mouth-watering potato dishes with delight.

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