How to Make a Charcoal Chimney

Disclaimer - This article is provided for informational purposes only. As this article has given instructions on working with few dangerous items, tools, and/or equipment, caution is advised. If you are under 18, seek parental guidance before reading and following the instructions mentioned in the article.

Whether you grill steak, seafood, chicken, or vegetables, the taste is undeniably exquisite. The open grilling is a fantastic way to prepare various kinds of foods. Whether you're hosting a barbecue for family and friends or wish to cook your favorite recipe, a charcoal grill is always the best choice. To use the grill, the use of charcoal is definitely important and to heat this charcoal, many people make use of charcoal lighter fluid. Although this is a convenient way to heat up the grill to reach the cooking temperature, there are certain drawbacks of using this method.

One of these drawbacks, however frequent it may be, the taste of the lighter fluid can be tasted on the food being cooked on the grill. Also, since you are using a chemical starter, you have to be very careful while lighting the charcoal afterward. Some people don't know the exact quantity of lighting fluid that needs to be added to a certain amount of charcoal; and when these measurements are miscalculated, you are inviting risks of an open, uncontrollable fire. In such cases, you can instead use another method of lighting charcoal and heating the grill to the cooking temperature - by preparing a homemade charcoal chimney. As you read the rest of the article, you will find the necessary steps to build one on your own.

Make a Charcoal Chimney at Home

Even though you can purchase a commercial charcoal chimney from a home center department store, making one at home will save you a lot. In order to make a chimney at home, you will require few items. Get barbecue gloves, big metal coffee can, church key, 2 wire coat hangers, drill machine with 1/8'' drill bit, needle nose pliers, diagonal cutter, and a can opener.

• First and foremost, wear the barbecue gloves before you begin. Make sure the coffee can is big enough to hold charcoal in and is cleaned properly from the inside. Remove the outer label off the can.
• Take the can opener and remove the sealed end. When you had used the coffee can before, the top lid must've been removed with the other side still intact.
• Now we take the church key. With it, make several triangle-shaped holes on one end of the can. Make sure each hole is at least 2'' away from each other.
• Go 3'' above the triangle-shaped holes and mark the spot. Take the drill machine and make 2 sets of eight holes; total 16 holes.
• We want at least '' of space between two holes in a pair. A good way to begin is by using a marker and measuring tape to be exact.
• Next, we will drill holes for the chimney's handle. Drill 2 sets of 2 vertical holes which are above the 2 sets of eight holes we just made.
• Now we take the wire coat hangers and start inserting them in the 2 sets of eight holes we made. But first, straighten the wire with the help of needle nose pliers.
• Also, depending on the size of the coffee can we're using, we need to cut exact length of wire hanger so that they are inserted easily from each hole.
• Use the diagonal cutter to cut the wire coat hanger into exact sized pieces. Insert one piece through one of the holes and use the pliers to form a hook shape (twist from the top of the piece).
• Insert this twisted part through the other hole which is a part of the pair and again twist it inside the can. This way, the wire won't move from its place.
• First we need to make an X shape inside the can and another wire going through the X.
• This makes 3 pieces of wire. Then insert 3 more pieces of wire going horizontally across the X shape. Make sure you twist each wire from the inside or else it won't hold the charcoal in.
• Once finished, use the rest of the wire to make the handle for the chimney. Follow the same steps we did for inserting and hooking the wire properly.

Fill the chimney with charcoal to make sure that it can hold it. These were the steps on how to build a chimney at home. To light it, place a piece of newspaper underneath the charcoal chimney with one end coming out of the triangle-shaped hole. Light the paper and let the charcoal to heat up thoroughly. Once the charcoal is ready for you, dump it on the grill and begin cooking.

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Pulled Pork Rub Recipes

Barbecuing pulled pork in the traditional method imparts a special taste and aroma to the cooked meat. Even if you do not have a barbecue smoker, you can still cook tender and juicy meat by using regular grill and barbecue sauce. All you need is adjusting grilling heat to a low temperature setting (225 degrees F) for even cooking of the meat. And with an excellent pulled pork rub recipe, nothing can stop you from enjoying the real taste of smoked meat. The following are some recipes of the same for your reference.

Pulled Pork Dry Rub

Ingredients

• cup brown sugar
• 2 teaspoons dry mustard
• 1 tablespoon cayenne
• 2 tablespoons black pepper
• 3 tablespoons salt
• cup paprika

Directions for Preparation

For this smoked pulled pork rub recipe, add all the ingredients - brown sugar, dry mustard, cayenne pepper, black pepper, salt and paprika in a mixing bowl. Stir well for even mixing. Prior to cooking pulled pork in the smoker, add the clean pieces in a saucepan and rub them from all sides with the mixture (leave some for further rubbing). If time permits, leave the meat for 1-2 hours to allow absorption of the rub. As you smoke pulled pork, remove them when partly cooked, and rub again with the spice mixture. What's more, you can save leftover dry rub for ribs in an airtight container, and preserve it for several months in the refrigerator.

Pulled Pork Spice Rub

Ingredients

• cup dark brown sugar
• cup celery salt
• 1 cup paprika
• 2 tablespoons granulated garlic
• tablespoon white pepper
• 1 teaspoon cayenne pepper
• tablespoon mustard powder
• 2 teaspoons ground thyme
• teaspoon salt

Directions for Preparation

Sift all the ingredients - dark brown sugar, celery salt, paprika, granulated garlic, white pepper, cayenne pepper, mustard powder, thyme and salt. You can adjust the ingredient quantities as per your preferred spiciness. Following this, add them in a large mixing bowl. Stir well, the mixture, for even combination. This is how, you can make easy pork pulled rub recipe within 10 minutes. Before cooking pork, apply the rub on both sides of the meat and leave for some time. Also, sprinkle rub in between barbecuing for better taste.

Pulled Pork Rub in Slow Cooker

Ingredients

• 1 tablespoon ground mustard
• cup apple cider vinegar
• 1 tablespoon garlic powder
• cup brown sugar
• teaspoon liquid smoke
• teaspoon paprika
• A dash of red chili pepper flakes
• Pinch of salt and pepper

Directions for Preparation

In addition to smoking, you can make delicious pulled pork recipes in a slow cooker. For the same, first prepare the rub. In a saucepan, add the ingredients - mustard, apple, cider vinegar, garlic powder, brown sugar, liquid smoke, paprika, red chili flakes, salt and pepper. Whisk the rub mixture for 3-4 minutes. Then, apply rub to both sides of the pork meat, and cook in a crockpot for about 8-10 hours. The cooking period will vary, based on the temperature setting and thickness of the neat pieces. After meat is cooked, consider dividing it into smaller pieces, and reheat with sauce before serving.

As you see, pulled pork rub is very easy to prepare, and you can experiment with different spices as per your choice. For increased tenderness, moisten the meat with olive oil before applying rub. After grilling for 2-3 hours at low heat, apply mop sauce to the meat, or just rub with apple cider vinegar, or olive oil and vinegar mixture. At the time of serving, complement your smoked pulled pork with thick and creamy coleslaw for a perfect taste

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How to Learn the Basics of Cooking

There are so many of us who watch Nigella Lawson cook some amazing delicacies on the TV cookery show. And believe me, there are plenty who feel they could be in her shoes, not for becoming a celebrity TV chef, but to cook with ease and perfection just the way she does. Cooking is not something to be dreaded. It is a science of perfectly blending food and spices and it is an art of choosing the best ingredients to enhance the taste of the food. Now let us learn the basics.

Some Basic Cooking Styles

Baking
This is a dry and high heat cooking method mostly used for making bakery products. Baking usually involves usage of an oven or kiln. It requires very little fatty or oily contents to bake the delicacies. Solid foods like fruits and vegetables and mashed foods or batter are typically set on a timer in the oven at a specific heating temperature. The food usually gets thoroughly baked when carbon dioxide gets released from the food. Baking was first done in countries like Egypt and Greece in charcoal and brick kilns.

Boiling
Delicacies that taste well with their natural flavors are usually boiled in boiling water or pressure cooked. The basic idea is to cook with the help of steam and with absolutely no oil content. e.g Boiling rice or making vegetable and chicken stock.

Roasting
This is again a dry heating method where food substances are either directly exposed to heat flames or kept on roasting pans. Roasting techniques also use a method called spit roasting where food is attached on sticks and suspended at a safe distance over the fire. The food gets cooked by sheer high temperature. Some popular methods of roasting are barbecues.

Frying
Frying involves usage of oily substances like vegetable oils or butter for cooking purposes. The food can either be deep-fried or stir fried in a wok or shallow fried in a shallow frying pan. Stir fry methods have always been used to prepare Chinese delicacies.

Braising
This involves gentle cooking of food at low heat in a covered pot. The food to be cooked is first marinated with spices, sauces and herbs. The food is then simmered in liquids. You can gradually add more spices and sauces as the food gets cooked. Braised food is usually rated as best tasting food out of all types. This method is popularly used in making Indian curries.

Grilling
This method involves cooking food on high heat wherein food substances like meat or beef cuts are placed on grills. As the food gets cooked, its natural oils start trickling into the fire below. This makes for a really healthy food. The food may be marinated with spices and salt in advanced stages of grilling process.

Some Popular Food Chopping Styles

Julienne Method
This method involves chopping vegetables into fine, thin and long slices very similar to match sticks. This method is usually used in chopping hard vegetables like carrots and beet root.

Dicing
This method involves making tiny square cubes out of food. This method is popularly used for chopping cheese cubes.

Roll Cutting
This method involves chopping vegetables by holding the knife straight or in a diagonal fashion so as to get straight or slanted vegetable chops. This technique works well for vegetable like French beans or cucumber.

Crushing
This method involves cleaning vegetables and spices like garlic and ginger. The spices are then alternately pressed with the tip of the knife and the flat knife surface to get a smooth paste.

Fine Mincing
This method uses a two-handled chopping knife. Users need to apply pressure on vegetable surface by shuttling pressure between two handles like a teeter-totter or a see-saw. This method is used when you need to finely chop vegetables like onions or spinach.

All Time Essential Cooking Ingredients

It is difficult to enlist all the essential ingredients of cooking in my list. But I have still tried to list out some that need to be stored at home all round the year. One or more ingredients from this list are always required to cook foods at home.

• Salt
• Sugar
• Butter
• Cheese (any variety)
• Wheat flour
• Low fat salad dressings
• Italian herbs e.g. oregano, thyme, rosemary, sage
• Dry fruits
• Baking powder
• Indian curry spices, e.g. cardamom, bay leaf, cinnamon, cloves, chili powder, turmeric powder
• Cooking oils like olive oil
• Sauces like mustard sauce, soy sauce, tomato sauce
• Ginger and garlic paste
• Vinegar
• Food essences like vanilla, rose, etc.
• Uncooked noodles and pasta

Some Basic Appliances for Kitchen

Here is a list of 'must have' kitchen appliances that can make cooking seem interesting and easy!

• Refrigerator
• Cooking range
• Dish washer
• Microwave oven
• Food processor
• Hand mixer
• Griddle
• Rolling pin
• Pressure cooker
• A set of all sized knives
• Chopping board
• Kitchen scissors
• Cooking pots and frying woks
• Sieves and mixing utensils
• Metal and wooden spoons in variety of sizes
• Crockery and cutlery
• Grater and shredder set
• Kitchen timer
• Weigh cups and weighing machine

These are some of the basic necessities to be a good cook. Mastering these techniques will simplify cooking for everyone, especially the bachelors, young brides and all those who hate cooking!

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Chicken Piccata Recipes with Pasta

A traditional Italian dish, chicken piccata is made with a tart sauce, lemon juice, capers, and white wine. This dish can be made with veal, pork, tofu, and eggplant. Although it takes a lot of time to make this traditional Italian cuisine, we are going to be concentrating on quicker versions of this classic. So anytime you're planning on cooking Italian cuisine at home, try adding pasta in it as well. Now, without waiting any longer, let's get to our first yummy recipe.

Lemon-Chicken Piccata w/Pasta

Ingredients

• 4 boneless chicken breast halves, no skin
• 4 cups cooked linguine
• 2 teaspoons butter
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained
• 1 cup dry white wine
• 1 teaspoon olive oil
• cup flour
• cup chopped parsley
• Salt and black pepper, for taste

Directions

Take 2 plastic wrap sheets and spread the chicken breasts over it. In a small bowl, combine flour, salt, and black pepper together. Take the chicken breasts and coat them in the seasoned flour. Take a pan, add 1 teaspoon butter with 1 teaspoon olive oil and the chicken breast. Cook all sides till they turn brown. Then add cup white wine along with capers and lemon juice. Cook for another 2 minutes in the sauce. Remove the chicken and add the rest of the white wine in the pan; cook for 5 minutes to make a thick sauce. In the end, add 1 teaspoon butter and parsley. In a serving plate, place the cooked linguine, then the chicken breasts, and then the sauce. Serve hot.

Angel Pasta Chicken Piccata

Ingredients

• 10-ounce package mushrooms, sliced
• 6 oz. whole-wheat angel hair pasta, cooked
• 4 chicken cutlets, trimmed
• 3 teaspoons extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons capers, rinsed
• 2 teaspoons butter
• 1/3 cup all-purpose flour, divided
• cup white wine
• cup parsley, chopped
• Salt and black pepper, for taste

Directions

Take a bowl to mix 5 teaspoons flour and chicken broth together. Keep the rest of the flour in another dish. Use salt and black pepper to season the chicken and coat in the flour. In a skillet, add 2 teaspoons olive oil and cook the chicken till it's brown. Remove the chicken and in the same skillet, add 1 teaspoon olive oil and mushrooms. Once they are cooked (start to release juices), remove them as well. Now add the garlic and wine; reduce to half. Add the flour broth we made earlier along with lemon juice and salt. Once you have a thick sauce, add parsley, capers, and the mushrooms. Add the pasta now and toss properly. Transfer to a serving plate and enjoy.

Spicy Chicken Piccata Pasta

Ingredients

• 4 cloves garlic, chopped
• 3 tablespoons capers, drained
• 2 tablespoons extra-virgin olive oil
• 2 shallots, chopped
• 2 tablespoons all-purpose flour
• 1 lbs chicken breast tenders, cut into 1'' pieces
• 1 tablespoons butter
• 1 lemon, juiced
• 1 cup chicken broth
• cup white wine
• cup parsley, chopped
• Chopped chives, for garnish
• Salt and black pepper, for taste

Directions

To make this next recipe, take a skillet, put 1 tablespoon olive oil and the chicken. Sprinkle salt and black pepper on top. Cook all sides till they are brown. Take the chicken off, reduce the heat, and add another tablespoon olive oil, butter, garlic, and shallots. Saut the ingredients properly and then add the flour. Cook for 2 more minutes and whisk the wine in the skillet. Reduce the liquid to a thick paste and add lemon juice with chicken broth. Add capers and parsley leaves in and mix everything properly. Once the mixture starts to bubble, add another tablespoon butter and then the chicken. Toss the pasta in the skillet and mix again. Do a quick taste test to check the seasoning. When everything is perfect, remove to the serving platter, sprinkle chives, and enjoy.

Here's another delicious piccata recipe with capers and mushrooms that you can make.

You can also cook this recipe with pasta sauce. All you have to do is mix in the sauce to grilled or sauteed chicken breasts. Chicken piccata with pasta is really easy to make as you must have seen in the recipes mentioned above. So cook this amazing Italian dish for your family or friends and have a great time.

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Cooking Pork Tenderloin

I have not met a lot of non-vegetarians in my life who would refuse a succulent, well-seasoned slice of pork tenderloin. The tenderloin is the most soft portion of the meat that is obtained from the pig and is tender mainly because this portion of the flesh shields the rest of the soft organs and tissues underneath. But preparing pork tenderloin can be slightly dicey, if you are a novice. But do not worry any more, as I will teach you how to cook pork tenderloin in great detail, with enough number of tips to make you a pro soon!

Cooking Pork Tenderloin on the Grill
Now to fill the tummies and tickle the tongues of 6 hungry people, you must have,

• Pork tenderloins, 2
• Olive oil, cup
• Rosemary, 3 sprigs
• Garlic clove, 1 (minced)

Procedure
Begin your preparation on the night before, by mixing together the minced garlic and the olive oil. Place a cover on this and then allow it to stand for at least 8 hours or more. Next morning, cake a baking dish with the infused oil and then place the rosemary sprigs into the dish. Let it stand for 15 minutes so that the aroma of rosemary gets melded in with the garlicky oil. Now place the pork tenderloins into the dish and coat the meat very well. Allow the preparation to stand for 1 hours, changing the side of the pork every 30 minutes. After you have prepared the grill, place the pork tenderloins onto the grill. Baste the meat lavishly with the flavored olive oil marinade. Grill for a maximum of 15 minutes. Now cut the cooked meat into " thick slices and serve with apple-sweet potato puree.

Baking a Pork Tenderloin in the Oven
For this marinated pork tenderloin recipe, you will require,

• Pork tenderloins, 1 pound (washed, patted dry)
• Olive oil, 7 tbsp.
• Soy sauce, 1 cup
• Honey, 1 cup
• Garlic cloves, 7 (minced)
• Onion, 1 (large, minced)

Procedure
In a glass bowl, mix the onion, garlic, olive oil, soy sauce, and honey together thoroughly with a spatula. Now, place the pork in a square rimmed dish and cake it well with half of the marinade prepared. Now cover the square rimmed dish with a sheet of aluminum and then refrigerate the marinated pork for 8 - 10 hours. After the first 5 hours, you must turn the meat over in the square rimmed dish. Also, cover the remaining marinade and keep it in the fridge. After the marination time is over, leave your oven to get heated at 400 F. Place your tenderloin in a roasting pan and pour the reserved marinade on top of the meat. Throw away the marinade in the square rimmed dish. Cake the tenderloin properly with the fresh marinade, place a meat thermometer on the meat, and allow the meat to cook in the oven for 40 long minutes. The meat should be cooked uncovered. If you feel that the meat needs to be cooked some more even after 40 minutes, wait till the meat thermometer displays 160 F. The thermometer indicated temperature to cook pork tenderloin is very important as any temperature between 150 F to 165 F happens to ensure that all the harmful parasitic trichinae have been eliminated from the pork. Wait for another 10 minutes after you have removed the dish from the oven before slicing it into thin pancettas or thicker medallions. Serve with some pommery mustard sauce and hot garlic potato mash!

Roasting Pork Tenderloin
This pork roast recipe allows you to enjoy the beautiful flavors of herbs with no ingredient to overshadow their aroma. You must have,

• Pork tenderloins, 3 pounds (washed, patted dry, and untrimmed)
• Olive oil, 1 tbsp.
• Salt, tsp.
• Oregano, tsp.
• Rosemary, tsp.
• Sage, tsp.
• Thyme, tsp.
• Black pepper, tsp.

Procedure
Begin with preheating you oven to 450 F, with the oven rack placed inside. Now, in the olive oil, add the herbs, salt, and pepper and blend thoroughly. Let this paste stand for 10 minutes for the flavors to meld in and then coat the tenderloins uniformly with the paste with your hands. Now, put the meat on a roasting pan with a rack. The fat side should be facing the top. Place the pan into the oven and let it stay there for exactly 10 minutes. After that, place a meat thermometer on the pork and set the temperature to 250 F. Now cook till the thermometer indicates 155 F. This should take anything between an hour to 80 minutes in all. After that, take the pork out of the oven, let it stand wrapped in aluminum foil for 15 - 17 minutes, and then slice it up to gorge gorgeously!

Cooking Honey-Mustard Pork Tenderloin in a Slow Cooker
Slow cooking pork tenderloin takes a lot of patience. So, do not venture into it on a day when you are at your wit's end. This honey-mustard pork tenderloin, one of the most popular slow cooker pulled pork recipes, can be cooked for 6 people if you have the following ingredients at hand.

• Pork tenderloins, 2 (washed, trimmed, and patted dry)
• Garlic clove, 1 (minced)
• Dijon mustard, 4 tbsp. (grainy variety)
• Honey, 2 tbsp.
• Brown sugar, 2 tbsp.
• Cornstarch, 1 tbsp.
• Cider vinegar, 1 tbsp. (balsamic vinegar can also be used)
• Water, 1 tbsp. (cold)
• Thyme, tsp. (dry variety)
• Salt and pepper, to taste

Procedure
Season the tenderloin with salt and pepper. Commingle the garlic, vinegar, Dijon mustard, brown sugar, honey, and thyme a spatula. Now, place the seasoned tenderloin in the slow cooker and pour the mixture from top. Cake the meat well by turning the sides 3 - 4 times and then cover. How long to cook pork tenderloin in a slow cooker, you ask? Well, if you turn the knob to high then you need to let it cook for a good 4 hours. You can also cook it on low, but then the meat would soften in about 8 - 9 hours minimum. After that, you need to transfer the meat onto a plate and wrap the plate with aluminum foil. In the meantime, pour the fluid left in the cooker into a cooking pan. The fluid is basically a mixture of the marinade as well as the juices let out by the pork on being cooked. Place the pan on medium heat and allow it to steadily simmer for a 10 minutes. Dissolve the cornstarch with the water in the meantime and pour it into the pan. Simmer for a minute more and remove from the stove. Slice the tenderloins up after that and serve topped with the juice.

Cooking Pork Tenderloin in a Crock-Pot
Another patience testing method, this recipe takes a prolonged period of 10 - 12 hours to get ready. A good option for any Crock-Pot pulled pork recipe, therefore, is to start cooking it at 7 in the morning so that it gets done by 6 pm, just in time for dinner. Now, how to cook pork tenderloin in a Crock-Pot? Begin by gathering,

• Pork tenderloins, 3 pounds (washed, patted dry)
• Potatoes, 4 (small, skinned, and diced)
• Carrots, 2 (large, skinned, and cubed)
• Celery stalks, 2 (cut to bite sized bits)
• Onion, 1 (cubed)
• Onion soup mix, 1 packet
• Water, 2 cups
• Tomato juice, 1 cup
• Parsley flakes, 1 tsp.

Procedure
At the base of the Crock-Pot, arrange first the potatoes, then the onions, the celery, and the carrots one top of the other in that order. Next, put the pork tenderloin on top of the arranged vegetables. Mix the onion soup mix with the water and the tomato juice separately and then pour it uniformly on the meat and the veggies. Finally, mizzle parsley from top. Cover and cook on low for 10 to 12 hours. After that, slice the pork into " thick discs and serve with sauce of your choice.

Pan-frying a Pork Tenderloin
This lemon spritzed, Parmesan crusted preparation is a dinner delight that serves 4. You will require,

• Pork tenderloin, 12 oz.
• Egg whites, 2 (large)
• Breadcrumbs, cup (plain, dried)
• Parmesan cheese, cup (grated)
• All-purpose flour, 3 tbsp.
• Olive oil, 2 tbsp.
• Coarse salt, to taste
• Lemon wedges, for garnishing
• Parsley sprigs, for garnishing

Procedure
Since, pan-frying an entire tenderloin without slicing it up is nearly impossible, cut it up in to 12 equal discs and then pound them thin (about -inch thick) with a meat mallet. Next, rub some coarse salt on both sides of each slice and keep aside. Now combine the egg whites with a tablespoon of water in one glass bowl and the Parmesan with the breadcrumbs in another. Get about a tablespoon of oil to heat in a frypan on medium-high. Now, apply the flour on both sides of each meat slice and then dip them in the egg mixture. Roll each slice on the breadcrumbs and then fry for approximately 1 minute per side. Once cooked, every piece will be golden-brown in color. Keep adding a tablespoon of oil for every slice you fry. Remember to spritz each piece with lemon while plating the meat and garnish with parsley.

Tips to Prepare Pork Tenderloin

There are two very important things that can determine the taste of you cooked tenderloin:

• Even though cooking on high in a slow cooker or Crock-Pot cuts down on the cooking time, slow cooking leaves the meat tender, juicy, and very succulent. High temperatures leave the meat dry.
• Trimming the fat layer off the pork tenderloin may reduce your fat intake, but leaving the layer on will ensure a juicy, moist meal. Nobody cooks pork tenderloin on a daily basis, so it is alright if you leave it on.

I am hoping that now you know all the possible ways to cook pork tenderloin. Out of all the methods, I like grilling pork tenderloin. Also, if you want to know how to cook pork tenderloin that won't spoil easily, all you have to do is mix 50 grams of finely ground saltpeter, an equal amount of brown sugar, and the juice of 8 large limes. Then prick holes into a 2 kg pork undercut with a fork, pour the concoction over the meat, and rub it in well. Place this meat in a glass dish covered with aluminum oil for 4 days. Remember, to prick the meat every twelve hours, turn it over, cover, and refrigerate again. After 4 days, place the meat in a non-stick pan, cover and cook on low heat until the meat is cooked and tender. You can drain all the juices and slice the pork tenderloin up once the meat has cooled considerably. Wrap in cling film and carry it around for picnics to make easy sandwiches.

I hope that cooking pork tenderloin for a crowd will not remain a problem any more with all these tips and tricks up your sleeves. Do not shirk away from trying them out soon, as you will never learn to do it the right way unless you do it at all.

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Authentic Bolognese Sauce

In Italy, its place of birth, it is Rag Bolognese. In France, it is sauce bolognaise. Whatever the name, this red meat sauce is a delicious, thick main ingredient to many Italian dishes. It hails from the city of Bologna, in Northern Italy. While we are used to opening cans and eating ready-made sauce mixes, each family in Bologna has its own bolognese sauce recipe, passed down from generation to generation. A common misconception about the sauce is that it is tomato based. While tomatoes are an important ingredient, the signature red coloring is due to the meat used. In reality, canned bolognese sauce and mixes bear little resemblance to the real and authentic bolognese sauce of Italy. So, put away the Italian sauce cans and read on, to learn how to make authentic bolognese sauce.

Authentic Bolognese Sauce Recipe
Ingredients

• 1 large onion, finely diced
• 2 large celery stalks, finely diced
• 4 small carrots, finely diced
• 4 garlic cloves, very finely diced
• 1 28 oz can of whole San Marzano tomatoes, diced(keep liquid as well)
• 120 g pancetta, diced into or inch cubes
• 1 kg ground meat (veal, pork or beef)
• 1 cup beef stock
• 2 cups milk
• 1 cup white wine
• 2 tablespoons olive oil
• 4 tablespoons butter
• Salt and black pepper

To serve

• Butter
• Parmesan cheese, freshly grated
• Pasta, pre cooked

Method: Heat a large saucepan at medium temperature and add oil. Melt butter in saucepan. Add onion, celery, carrots and garlic with a pinch of salt and saut for 5 minutes, stirring often. Add pancetta and cook for another 10 minutes, till vegetables are soft and pancetta is golden. Increase heat to high and add meat, a third at a time. Break lumps if any and stir between additions. When all the meat is brown and no lumps remain, set a timer for 15 minutes. Watch the pan, as the meat shouldn't burn. When some bits of meat stick to the bottom of the pan, then lower the heat to medium, and this should coincide with the 15 minute timer. Pour the white wine into the pan, and scrape all the meat bits stuck to the pan (use wooden spoon). The wine will evaporate in 2-3 minutes. If meat continues to stick to pan, lower heat. Add milk, tomatoes (with liquid), beef stock, 1 teaspoon salt and pepper. Bring to boil, then lower to lowest heat. Let sauce simmer for 4 hours, half-covered. Stir once in a while. If sauce starts to stick to bottom, lower heat or add a little more stock or water. The sauce should become thick, with an oil like base and not watery. Check salt and pepper quantity, add more if necessary. Bolognese sauce is made!

Serving: Reheat the sauce. Add a little butter and two tablespoons of grated Parmesan per serving. Drain pasta and put it in a plate. Spoon sauce over pasta, just to coat. This recipe serves 8. The remaining sauce can be refrigerated in an airtight container for several days.

Authentic Vegetarian Bolognese Sauce
Ingredients

• 1 ounce dried porcini mushrooms
• 5 ounces assorted mushrooms (shiitake, brown), chopped
• 3 carrots, chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, chopped
• 2 tablespoons tomato paste
• cup olive oil
• 2 teaspoons fresh thyme leaves, chopped
• 1 teaspoons fresh oregano leaves, chopped
• cup red wine
• cup mascarpone cheese
• cup Parmesan
• 1 pound rigatoni pasta
• 1 cup hot water
• 1 teaspoon ground black pepper
• 2 teaspoons salt

Method: In a small bowl, place porcini mushrooms and pour 1 cups of hot water over it. Set aside to let mushrooms soften. In a large skillet, heat olive oil on medium-high heat. Add chopped vegetables, thyme, oregano , salt and pepper. Cook for about 6 minutes, till tender. Strain the porcini mushrooms, keep the liquid. Add porcini mushrooms, fresh mushrooms and tomato paste and cook. Stir to dissolve tomato paste and cook for 5 minutes, till mushrooms become soft. Add mushroom liquid and red wine. Bring to boil, reduce heat to low and let the mixture simmer for 10 minutes, till the liquid content becomes half. Add mascarpone cheese and stir just until cheese is incorporated. Bring a large pot of salted water to a boil, at high heat. Add the pasta and cook till tender, for 8 - 10 minutes. Drain pasta, reserve cup of cooking water and add to vegetable mixture. In a plate, place pasta and spoon some sauce over it. Toss with Parmesan and serve. Makes 6 servings.

Bolognese Sauce Making Tips

• This is a heavy sauce, so avoid using spaghetti for serving
• Pastas to be used: tagliatelle or pappardelle, rigatoni or farfalle
• Cook pasta in plenty of salted water, to get a good taste
• Try to use Parmesan cheese over cheddar for grating, as it gives a creamier and more authentic taste to the sauce
• Be patient, bolognese sauce is hearty and rich, so it needs to simmer well
• For a more refined taste, use kosher or sea salt
• You can add ground nutmeg, instead of garlic as a variation

These were some easy bolognese sauce recipes, for meat eaters and vegetarians alike. While the cooking time may seem long, the sauce needs to have a thick, oatmeal-like consistency, and this can happen only with proper simmering. The cooking process itself is actually easy and pretty basic. And once made, bolognese sauce can be preserved, so make large batches and store for quick usage in dishes. This sauce is used in a variety of Italian dishes like lasagna, and can even be eaten plain with garlic bread. So bring a feel of Northern Italy to your dining table, with this hearty, authentic bolognese sauce.

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Gas Grill Cooking Recipes

You can savor the real taste of vegetables and meat by grilling them. Grilled food recipes are also the perfect choice among people who are conscious about weight gain. As compared to the traditional grills, gas grills are very easy to use. It is as simple as turning on the knob and a starter button. The only precaution is to set the correct cooking temperature by adjusting the gas knob. You can serve gas grill recipes as an appetizer or in the main course of the meal. If you are planning for a backyard barbecue party, you can consider cooking the following gas grill recipes.

Grilled Potato Bake

Ingredients

8 medium-sized baking potatoes (washed and dried)
1 clove garlic (minced)
pound mushroom (sliced)
cup finely chopped green onions
2 tablespoons non-stick vegetable cooking spray
teaspoon Worcestershire sauce
Salt and pepper to taste

Procedure

Take the potatoes and pierce the skin from all sides with the help of a fork. Place these potatoes on a medium heat gas grill. Cook for about 45 minutes and turn occasionally, until potatoes can be pierced easily with a fork. Remove the cooked potatoes and keep them aside. Preheat a saucepan in the grill and spray with non-sticky cooking spray. After heating for two minutes, add garlic and cook for a few seconds. Then, add mushroom, green onions, salt, pepper and worcestershire sauce. Stir well and cook until mushrooms turn tender. While serving, slice the cooked potato and spread the mushroom mixture on it. Garnish with seasonings and serve hot.

Grilled Corn and Butter

Ingredients

6 ears corn
cup margarine
teaspoon basil leaves
teaspoon garlic powder
6 foil squares (8 inches)
Salt and pepper to taste

Procedure

For making seasoning butter, melt margarine in a saucepan and add basil leaves and garlic powder. Remove it and keep aside. Cover the corn ears with margarine from all the sides and sprinkle them with salt and pepper. Place each corn in the center of a foil and seal properly. Grill the corns on a medium heat gas grill, turn occasionally and cook for about 30-35 minutes. Open foil and serve the corn with seasoning butter.

Grilled Pork Chops

Ingredients

6 butterflied pork chops
1 medium-sized onion (chopped)
3 garlic cloves (minced)
2 tablespoons olive oil
1 teaspoon cumin (ground)
1 cup ketchup
cup malt vinegar
cup soy sauce
2 tablespoons Worcestershire sauce
Salt and pepper to taste

Procedure

In a saucepan, heat oil on a medium heat and add onion, garlic, cumin, salt and pepper. Cook for about five minutes till the onions turn golden brown. Then add ketchup, malt vinegar, soy sauce and worcestershire sauce. Stir well and simmer for about 10-15 minutes. Remove the cooked sauce mixture and put aside.

Keep the gas grill on medium heat and add the pork chops. Grill them by turning occasionally, until the pork chops are cooked properly. Remove the cooked pork chops, brush them with sauce mixture and serve.

You can add more flavor to make your food recipes delicious, by adding supplementary materials to the grill like vine cuttings and hard wood chips. Grilling is a fun and exciting activity, especially with family and friends. Enjoy the outdoors while barbecue grilling with your family and friends and make it a memorable occasion.

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