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How to Cook Frozen Chicken

admin — Fri, 25 Feb 2011 15:22:20 +0000

How to Cook Frozen Chicken

Have you forgotten to take chicken out of the freezer? If you don’t have time to defrost it, you may be able to cook it while frozen. Read on to learn how to cook frozen chicken.

Frozen chicken can be successfully cooked in the oven, on the stovetop, on the grill, or in the crockpot. Usually, frozen chicken will take 50% longer to cook than unfrozen chicken. The USDA recommends cooking frozen chicken in the oven or on the stove top, to ensure that it is thoroughly cooked. No matter which method you use, make sure you check the chicken carefully at the end of the cooking time to ensure it has been thoroughly cooked.

Step 1: How to Cook Frozen Individual Boneless Breasts

If you froze boneless breasts individually, they are very easy to cook directly from the frozen state.

Place them in a baking dish and cover with sauce. They will take about an hour to bake at 350 F.
Poach them gently in a skillet with chicken stock, fruit juice or water for 30 minutes. Thicken the cooking liquid with a mixture of 2 tablespoons cornstarch dissolved in 2 tablespoons water.
Place them in a crockpot with 1 cup of sauce. Consider teriyaki sauce with 1 cup of pineapple, or Russian dressing with 1 cup of canned peaches. Cook on low for 8 hours. Lay the chicken out individually – you don’t want to stack the pieces.

Step 2: How to Cook Frozen Whole Chicken

Frozen whole chicken can only be safely cooked by poaching, as other methods will leave the inside raw or undercooked, while the outer parts are dried out. It will take about an hour to poach a frozen whole chicken.

Step 3: How to Cook Frozen Chicken Parts

If the chicken parts have been frozen individually, you can cover them with sauce, and bake for 1 1/4- 1 1/2 hours. If they were frozen together, you should boil them briefly – about 10 minutes should be fine – to thaw them enough so that the pieces can be separated. The can then be baked, grilled, or cooked in the crockpot.


ORANGE BAKED CHICKEN BREASTS
4 (3 or 4 oz.) boneless chicken breasts 1/4 c. frozen orange juice undiluted (just as it comes from the can) 1 tbsp. soy sauce 1 tsp. salt 1/2 tsp. ground ginger Combine orange juice, soy sauce, salt and ginger in a small dish. Place chicken breasts in shallow pan. Brush with sauce. Bake at 350 degrees for 1/2 hour or until done, use any remaining sauce for basting as necessary.

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How to Cook a Christmas Turkey Dinner

admin — Wed, 22 Dec 2010 21:35:50 +0000

How to Cook a Christmas Turkey

Things You’ll Need:

Butter/Margarine
Baking Pan (lg enough for the size of the turkey)
A large pot
salt, pepper, seasoned salt
a turkey
baking bag if preferred
1 apple
onion, bell pepper, and celery
turkey baster

Instructions

Things You’ll Need:

Butter/Margarine
Baking Pan (lg enough for the size of the turkey)
A large pot
salt, pepper, seasoned salt
a turkey
baking bag if preferred
1 apple
onion, bell pepper, and celery
turkey baster

Start by unthawing the turkey, you should set it in the large pot smear the butter/margarine on it add bell pepper, onions, salt, and pepper and set it in the refrigerator overnight. Time varies based on how frozen the turkey is.
Take the turkey out of the refrigerator two hours before cooking and let it stay in the pot with the water.
Prepare your cooking pan if your using a cooking bag place it in the pan. If not continue wit the recipe
Prepare the turkey by removing the giblets from the inside of the turkey and placing them to the side (you can use the giblets for broth or to make gravy) fold the turkey wings and place the apple inside of the turkey
Next we rub more margarine/butter on the turkey and rub, seasoned salt, black pepper, salt, and paprika evenly on the turkey. Cut bell pepper, onions, and celery (amount as you desire) and place to the side.
We now place the turkey in the cooking bag or directly in the cooking pan.
Next we add a 1 1/2 cups of water and place a half of cup of each: celery, bell pepper, and onions around the turkey
Preheat the oven as directed on the wrapping of the turkey and cook
according to the directions on the wrapper. However you have to check the turkey every 30 minutes and use a turkey baste to pour the juice over the turkey every time.
Now Your Turkey Is Done And It Will Be the Best Merry Christmas!

ROAST TURKEY

Roast turkey is a marvelous meal anytime of the year, and is a special favorite during the Holidays. If you’re looking for a straight-forward method of preparation but also something out of the ordinary, this recipe, with its old-fashioned appeal and many options, may be just what you’re after.

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity. Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing. The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% – see your oven manual).While the turkey is roasting, prepare giblet gravy (see below).When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.Carve turkey by removing drumstick, wings and thigh by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.

Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings

Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.

Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped

For a flavorful stuffing, sauté finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

Roasting Chart:

Fresh or thawed turkey, conventional oven, lowest oven rack.

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How to Cook a Lamb Roast

admin — Sun, 19 Sep 2010 01:00:53 +0000

How to Cook a Lamb Roast

The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results – slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (he rubs the roast with salt and pepper and cooks it at 325°F the whole time.) We generally get great results with the searing method, starting at high heat and then dropping the temp which is the method described in the following recipe.

Another point where there are wildly varying opinions is the internal temperature that constitutes “medium rare”. I’ve seen references that range from 120° to 145°F. For this roast, I pulled it out at 130°F. As it rested the internal temperature continued to rise a few points as the meat continued to cook. We like lamb on the rare side of medium rare, and this roast was perfectly done to our taste. Clearly an accurate meat thermometer is essential. Our ancient mercury meat thermometer has proven over and over again to be much more accurate than the instant read thermometers we have.

ROAST LEG OF LAMB WITH HERBS RECIPE

1 leg of lamb (about 6 lbs.) not sirloin half
Several lg. cloves of garlic
1/2 tsp. thyme leaves, crushed
1 tsp. rosemary leaves, crushed
1/2 tsp. salt
1 tsp. fresh ground black pepper
2 tbsp. flour
1/4 c. tarragon vinegar
1/4 tsp. oregano
1/4 c. water
1 lg. onion, quartered
1 carrot, sliced
1 stalk celery, sliced
1 c. dry red wine

Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Mix together thyme, oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb. Pour over lamb leg mixture of tarragon vinegar and water. Roast lamb in preheated 350 degree oven for 1 hour.Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Insert meat thermometer into fleshy part of lamb without touching bone. Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.Remove lamb leg and cover loosely with foil to keep warm. Pour off fat from pan. Add 1/2 cup boiling water to pan; allow to boil up, scraping pan well. Pour liquids and vegetables into blender and blend until smooth.

GRAVY FOR ROAST LAMB WITH HERBS:

2 tbsp. butter
1 1/2 tsp. flour
1/2 to 1 c. reserved liquids from roasting pan
1 can beef consomme, undiluted
Dash of freshly ground pepper
2-4 tbsp. dry red wine

On board, mix flour and butter into paste.In saucepan, heat reserved liquids and consomme. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.Stir in pepper and wine; return just to boiling. Serve with roast lamb.

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How to Cook Beef Ribs

admin — Wed, 25 Aug 2010 21:54:59 +0000

How to Cook Beef Ribs

Beef ribs can make for a very tasty dinner. Unlike pork ribs, beef ribs tend to be a bit larger and generally have more meat on them. One of the most tender parts of the cow is the rib meat when cooked properly, so perhaps this is why so many people are fond of eating beef ribs. There are several easy ways that you can cook beef ribs either in an oven or on a grill. It can be done in a relatively short amount of time.

Things You’ll Need:

Beef ribs; half rack or full rack
Oven or grill
BBQ sauce
Basting brush
Broil pan
Large tongs
Pepper
Salt

Instructions

Preheat your oven on high-broil at 500 degrees or preheat your grill on high for at least 10 to 20 minutes. If using a charcoal grill, allow the charcoals to become ashen and glowing before cooking.

Prepare the meat. Simply season with salt and pepper and the ribs are ready to go on the grill.
Grill the ribs. You can place the beef ribs on a broil pan and grill them in the oven, or you can place them on the grill and grill them over an open flame. Allow the ribs to grill for about five to seven minutes before you flip them.
Flip the ribs. Once the first side has cooked for five to seven minutes use some tongs and flip the beef ribs over. Allow them to cook for another four or five minutes.
Baste with BBQ sauce. Apply generous amounts of sauce to the ribs and close cook, if grilling, for another one to three minutes. Flip the ribs and baste the other side. Close grill for another minute or so.
Serve and enjoy. Complement this dish with your favorite sides, serve and enjoy. Don’t forget the napkins.

BARBECUED BEEF RIBS

1 (5 lb.) slab beef back ribs
1/3 c. soy sauce
1 tbsp. cider vinegar
3/4 tsp. ground ginger
1 tbsp. honey
1 bunch green onions

1. Cut beef into individual ribs. Arrange in 13×9 inch glass baking dish.2. In cup, combine soy sauce, vinegar and ginger for marinade. Pour over ribs. Cover tightly and refrigerate several hours or overnight, turning at least once.

3. Heat coals in grill to medium hot. Place grill rack 4 inches above coals. Remove beef from marinade; reserve marinade. Grill ribs 20 minutes on each side.

4. Stir honey into reserved marinade. Brush over both sides of ribs. Grill 10 minutes longer on each side.

5. Trim green onions; brush with marinade and grill 5 minutes, turning once. Serve ribs garnished with green onions.

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How to Cook Beef Tenderloin

admin — Wed, 25 Aug 2010 19:02:12 +0000

How to Cook Beef Tenderloin in the Oven
Before starting the actual cooking process, it is first important to buy good beef, and by good beef I mean beef tenderloin which is firm and has lots of marbling. Beef tenderloin which is firm and has more marbling is tender and juicy. Once you get beef tenderloin home, put it aside and preheat the oven to 400 degrees F. Now take a shallow baking pan and line its bottom with aluminum foil, so that later you don’t have to deal with a messy pan which is hard to clean. If you do not have aluminum foil at hand, you can simply oil the pan lightly.

See if the beef tenderloin has come to room temperature, if yes, first cut the excess fat, if any. Now brush the beef tenderloin with olive oil and season it with black pepper and garlic afterwards. Do not rub salt now, as salt will draw out the roasts’ juices. Now put in a meat thermometer in the beef tenderloin where the beef is the thickest. Place the beef tenderloin in a baking pan which is shallow. Do not add any water, just put the pan in the middle rack of the oven. Cook for about 60 minutes, uncovered. Before removing beef tenderloin from the oven, check the thermometer to make sure that the beef is cooked as per as your desire. Wrap the beef tenderloin in aluminum foil after removing it from the oven. Make sure you do not cover the beef tenderloin completely, just cover it from the top, leaving it open from the front, like a tent. Beef tenderloin continues cooking even after it is removed from the oven, so let rest at least for 10-15 minutes before serving.

If you like your beef tenderloin medium rare, cook it until the thermometer reaches 145 degrees F, and if you like it well done, cook until the thermometer reaches 165 degrees F.

How to Cook Beef Tenderloin on a Grill
If your oven is not working, or you do not have an oven, do not worry, as you can cook beef tenderloin on a grill as well. Like the above method, buy the best beef tenderloin you can get. Getting good quality beef tenderloin does almost half the work! For grilling beef tenderloin, first wrap the tenderloin with a strip of bacon, and use only around 6 oz. of tenderloin. Making sure that the ends of the meat overlap about ½ inch. You can use a toothpick to keep the ends in place. Once this is done, season the beef tenderloin with freshly ground pepper, and salt. We can use salt now, because we have tied the beef tenderloin with bacon, which will prevent the meat from drying. Read more on how to cook filet mignon.

Now place the beef tenderloin on the grill, 3-4 inches away from the source of heat. If you are wondering how long do you cook beef tenderloin, then the answer will depend on how you like the beef, rare, medium rare, or well cooked. If you like rare, sear for only 2 minutes, on each side. If you like medium rare, sear for about 4 minutes total, on each side. And for well done, sear for about 9-10 minutes per side. Keep a check on the meat so that it does not get over-cooked. Once grilled, set it in a plate and season it with chopped scallion, carrot curls, and asparagus at the side. You can also add a little au jus.

BEEF TENDERLOIN

1 c. olive oil
1 tbsp. black pepper
2 tsp. basil
2 tsp. season salt
1 beef tenderloin (sm.), cut into 4 (3 oz.) strips
3 mushrooms, sliced
1/2 red onion, diced
1 tsp. black pepper
4 oz. chicken stock (chicken base & water)
2 tbsp. butter
4 oz. Burgundy wine
2 tbsp. parsley flakes

MARINATE: Mix olive oil, 1 tablespoon black pepper, basil and season salt to make the marinate. Then cut the beef tenderloin into 3 ounce strips and soak into the marinate for about 2 hours.Brown off tenderloin and drain grease. Add mushrooms, onions, 1 teaspoon black pepper and 2 tablespoons parsley. Put wine and chicken stock in and simmer for 3 minutes. Add butter and simmer for about 4 minutes. Place tenderloin on plate and top with sauce and vegetables. Serves 2.

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How to Cook a Ribeye

admin — Wed, 25 Aug 2010 17:39:57 +0000

How to Cook Rib Eye Steak

Rib-eye steaks are taken from the rib section of the cow. Rib beef typically is marbled with fat, which makes it juicy, tender and flavorful. There are many ways to prepare rib-eye steaks, but many agree that grilling is the best way to go.

Things You’ll Need:

Rib-eye steak
Kosher Salt
Fresh black pepper
Grill
Grill utensils
Meat thermometer (optional)

Instructions

Prep the grill, and turn it on to medium-high heat.
Season the steak with salt and pepper.
Put the meat on the hottest part of the grill first. Sear the steak on each side for two minutes.
Move the steak to the cooler part of the grill. Don’t flip the steak over again, just cook on one side for five to eight minutes, depending on thickness and desired tenderness.
Insert an meat thermometer into the thickest part of the steak. Rare steaks should be 120 degrees F, medium rare is 126 degrees, medium is 135 degrees, medium-well is 145 degrees, and well-done is 160 degrees.
Remove the steak from the grill when it is done to your preference.
Let steak sit for 10 minutes before serving.

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How to Cook a Prime Rib Roast

admin — Wed, 25 Aug 2010 17:15:16 +0000

Preparing Prime Rib

When cooking prime rib, it does not require a lot of preparation because you are working with a cut of meat that is delicious in itself. There are many different marinades and rubs that could be used but just salt and pepper is really enough. See the information below on how simple it is to prepare for cooking prime rib.

Have the butcher or meat department cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line but do not discard them. They can be cut off in separate pieces or the chine bones can be cut off as one piece with the rib bones.
		Have the meat placed back on the rib bones and wrap them along with the chine bones to bring home to cook along with the meat.Having the bones cut away from the meat before cooking will make carving the finished prime rib a lot easier.
		At home, trim the fat anywhere it is over one inch thick. Do not trim to less than a quarter inch. The fat will help to add flavor and keep the meat moist.
		Tie the meat to the rib bones and include the chine bones at the bottom of the prime rib roast. Tie around the meat and ribs in between the bones on each end, making sure to tie the chine bones to the meat also. Also tie around the meat and bones in the center of the prime rib.Tying the bones on the meat will provide the meat with the flavor from the bones and help keep the meat moist.
		Be sure to allow the prime rib to set out at room temperature for approximately two hours before cooking. Allow it to reach room temperature before cooking because the roast should not be cold when it starts to cook.
		When the meat has reached room temperature, rub the surface of the prime rib, meat and fat, with pepper and kosher salt.
		Place the roast rib side down in a baking pan or roasting pan that has high sides. The pan does not need a rack to hold the roast because the bones act as a natural rack for the prime rib. The meat is now ready to be placed in the oven to cook.

Cooking Prime Rib

There are many different options on what temperature and how much time to use when cooking prime rib roast. The most important thing to keep in mind is that you do not want to overcook it. No matter what cooking temperatures and times you use, it is most important that you watch for doneness by checking it with a thermometer to be sure it is not getting too done. The information below provides you with one good method of cooking a prime rib.

Preheat the oven to 450°F. Place the prime rib roast, prepared as shown above, on one of the lower racks of the preheated oven.
Cook the roast for 15 minutes with the oven on 450°F. This will sear the outer surface and provide for a crispy exterior.After cooking for 15 minutes at 450°F, turn the oven down to 325°F. Do not open the oven. Cook at 325°F for approximately 11 to 13 minutes per pound. See the chart below for estimated cooking times.
30 minutes before the end of the cooking time remove the prime rib roast from the oven and check the internal temperature. For the roast to be rare the internal temperature should be 120°F to 125°F but remove from the oven when it is 115°F to 120°F and allow to stand for 20 minutes. During this time the temperature will rise about another 5 to 10 degrees.
If you want the prime rib to be done medium-rare, return it to the oven and cook a little longer. Check temperature in 15 minutes. Remove when temperature reaches 125°F. Do not overcook.Note: The doneness temperatures stated above and below are traditional temperatures used for cooking prime rib but are not recommended by the USDA. See Beef Doneness for more information on beef cooking temperatures.
Remove from the oven and loosely tent aluminum foil over the prime rib and allow it to sit for at least 20 minutes. This will allow the juices to redistribute through the meat.After the prime rib has rested it will be ready to carve and serve. See Carving Prime Rib below.

Estimated Cooking Times Based on cooking for 15 minutes @ 450°F and then turning down to 325°F to finish cooking.The cooking times below are approximate times only. Check doneness with a thermometer to be sure the prime rib is cooked properly.
No. of Ribs / Approximate Weight	Estimated Cooking Time/Temperature
No. of Ribs / Approximate Weight	Rare	Medium Rare
3 Ribs 6 to 8 lbs.	1 1/4 to 1 1/2 hrs 120° – 125°F	1 1/2 to 1 3/4 hrs 130° – 135°F
4 Ribs 8.5 to 10 lbs.	1 1/2 to 2 hrs 120° – 125°F	1 3/4 to 2 1/4 hrs 130° – 135°F
5 Ribs 10.5 to 13 lbs.	2 to 2 1/2 hrs 120° – 125°F	2 1/4 to 2 3/4 hrs 130° – 135°F
6 Ribs 14 to 16 lbs.	2 1/2 to 3 hrs 120° – 125°F	3 to 3 1/2 hrs 130° – 135°F
7 Ribs 16.5 to 18 lbs.	3 to 3 1/2 hrs 120° – 125°F	3 1/2 to 4 hrs 130° – 135°F

Checking Doneness of the Prime Rib

Watching for proper doneness is very important when cooking prime rib. The best manner in which to do this is to check the roast’s temperature. A meat thermometer can be inserted in the prime rib before placing it in the oven but it may be hard to read the temperature closely at the end of cooking time.
An instant thermometer works very well because you can insert the thermometer towards the end of the cooking time and get an accurate reading in about 15 seconds.
The temperature you cook the meat to will depend on how you want your prime rib done. Prime rib is generally cooked to rare or medium-rare. Cooking it more than that will start to result in too much of the roast being overcooked. Keep in mind when cooking the prime rib until it is rare will result in the outer slices being done closer to medium-rare. Cooking the roast until it is medium-rare will result in the outer slices being done closer to medium. See the charts below for different levels of doneness temperatures and how they appear visually.

Prime Rib Cooking TemperaturesThe chart below shows the temperatures of the different doneness levels of the prime rib and how it will look visually at those levels.
Doneness / Temperature	Visual Doneness
Rare 120° – 125°F	The center is red with it turning pink towards the outer edge.
Medium-Rare 130° – 135°F	The center is dark pink with the meat beginning to turn light brown towards the outer edge.
Medium 140° – 145°F	The center is a light pink with more of the meat turning brown towards the outer edges.
Medium-Well 150° – 155°F	The center is light brown with the meat darkening towards the outer edges.
Well Done 160° & up	All the meat is evenly brown.

PRIME RIB & STEAK SEASONING MARINATE

Prime Rib Seasoning:

1/4 cup black (coarse) ground pepper
1/4 cup salt
1/4 cup garlic powder
2 tablespoons paprika
1/4 cup onion powder
2 tablespoons MSG (can omit) meat tenderizer
2 tablespoons seasoning salt
1 tablespoon celery salt

Combine ingredients.Rub 1/2 cup of seasoning per 10 lbs. meat. Rub and massage seasoning in with soy sauce after all wet, work the seasoning in very well! Keep adding more seasoning until you have the amount needed. Place in refrigerator and let seasoning soak into meat for 24 hours before cooking.Make 1″ thick slices in a large onion (more if needed) to line down center of a pan which is large enough to fit your piece of prime rib on. Use onion slices to make a bed to place meat on top of.Cook 350° for about 2 hrs or more, depending on the weight size of the prime rib.

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How to Cook BBQ Chicken

admin — Wed, 25 Aug 2010 16:51:13 +0000

General Tips For Grilling Chicken

If you are cooking chicken with a barbeque sauce, be careful that it doesn’t contain much sugar. Sugar burns at a relatively low temperature, so putting sweet barbecue sauce on fatty chicken skin is sure to cause charred chicken. Even if you take the skin off, the bitter flavor will still be there.

If you want to use barbecue sauce, brush it on just a few minutes before you take the chicken off of the grill. By doing this, you can have the flavor from the sauce, but you won’t risk burning the meat.

Chicken should be cooked slowly. The faster you cook it, the drier it tends to be. Using low heat for a long time will help it stay moist, and using a dry rub will give it a lot of flavor without leaving anything to burn.

BEST BBQ GRILLED CHICKEN

Ingredients:

6 split chicken breasts
BBQ sauce
brine
2 qt. cold water
1/2 cup salt
1/2 cup sugar

Marinade:

2 tablespoons fresh parsley
2 tablespoons fresh oregano
8 cloves roasted garlic
1/4 cup white wine vinegar
3/4 cup olive oil
1/2 tablespoon red pepper flakes (see note)

To prepare brine, stir sugar and salt into cold water. Place 3 chicken breasts each in 2 gallon-size storage bags. Divide brine between the bags, seal removing air and place in the refrigerator for 1 1/2 hours. Drain and move all chicken into 1 bag (if it will fit).To prepare marinade, place roasted garlic, vinegar, oregano and parsley into food processor and process until smooth. Add oil and emulsify.Stir in red pepper flakes. Cooks Note: We used 1/2 teaspoon red pepper flakes.Pour marinade into bag and seal, pressing out all air. Place in the refrigerator up to 6 hours.To cook on a gas grill, turn all burners to high, close lid and allow to heat up for about 15 minutes. When hot, leave 1 burner on high and turn the rest to med-low.Remove chicken from marinade and place over the burner on high. Cook 2-3 minutes per side or until slightly browned. Move chicken to the cooler side of grill, skin side up, and brush liberally with BBQ sauce.Cook for 10 minutes. Brush with BBQ sauce again and turn over. Cook for 5 minutes.Remove from heat and check for doneness. If not done, place back on the grill, turning frequently and checking for doneness about every 2 minutes.

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How to Cook Lobster at Home

admin — Wed, 25 Aug 2010 15:53:16 +0000

Steamed Lobster:

Pour about 2 inches of salted water in a large pot.
Cover the pot and bring the water to a boil.
Place the lobster into the water (if you want, you can also use a steaming rack to place the lobsters on), cover the pot and let the water boils again.
When water boils, begin timing: 13-14 minutes for lobsters up to 1 pound and then add 3 minutes for each extra pound (For example, a 1 ½-pound lobster should cook for 14½ – 15½ minutes, while a 2-pound lobster should cook for 16-17 minutes).
When the lobster is cookedcarefully remove the lobster from the pot and serve it.

Boiled Lobster:

In a large pot, pour enough water to cover the lobster completely.
Add 2 tablespoons of salt for each quart of water. Bring the water to a boil.
Grasp the live lobster firmly by the back, plunge it quickly, head first, into the boiling water, and then submerge the rest of the body.
When water boils again, begin timing: 10-12 minutes for lobsters up to 1 pound and then add 2-3 minutes for each extra pound.
When the lobster is cookedcarefully drain the lobster and serve it.

Grilled Lobster:

Boil the lobster for only five minutes.
Remove the lobster from the pot and drain.
Place lobster upside down on a cutting board, and using a sharp knife cut the lobster down the middle. Remove the black vein, tomalley (the green stuff) and the sand sac (located in the head area).
Baste the lobster meat with melted butter, melted seasoned butter (such as with garlic, herbs), oil, or seasoned oil. Place lobster halves, with shell side down, on a preheated grill to medium temperature.
Grill lobster for about 10 minutes or until the meat is thoroughly cooked (lobster is cooked the meat is white and opaque). Serve immediately – you can pass some extra butter (the same you used for basting the meat) for dipping.

The Lobster is Cooked When:

The shell turns bright red;

The front antennae remove easily when gently pulled;

The lobster meat is white, tender and firm with a distinctive, slightly sweet flavor.

GRILLED LOBSTER WITH BACON SALAD

Lobster:

1/4 pound butter,, melted
10 fresh basil leaves, rolled and sliced
4 1 1/2- pound lobsters

Salad:

3 strips bacon, julienned
6 tablespoons olive oil
1/4 pound Chanterelle mushrooms
salt and pepper, to taste
3 ears corn, kernels removed
1 red onion, diced
1 yellow pepper, finely julienne
1 red pepper, finely julienned
2 heads frisee, washed and dried
2 tablespoons wine vinegar
1 tablespoon chives, chopped

In a medium bowl, stir basil into melted butter. Boil lobster for about 4 minutes. To stop the cooking process, plunge the lobster into cold water for 1 minute and remove. Allow lobster to cool.Bring grill to moderately high heat. Split each lobster in half. Extract lobster meat from claws. Brush meat with basil butter and put lobsters on grill, cut side down for 3 – 4 minutes. Turn over, and brush open side liberally with more butter. Continue grilling for 3 – 5 minutes with open side up, until shell becomes a brilliant red. Place claw meat and grill for 3 – 4 more minutes. Remove from grill.Serve with salad.

Salad:

Saute bacon until crispy. Drain on towels. In same pan, heat 1 tablespoon olive oil and fry Chanterelles until golden brown. Season to taste and set aside.Add additional olive oil to pan if required. Cook corn and onion for 2 – 3 minutes until tender. Stir in peppers, mushrooms, and frisee and toss together to warm. Heat for 1 minute, pour over any remaining oil, vinegar and season to taste before serving. Heat only until frisee just starts to become wilted – do not cook. Top with crumbled bacon and serve with grilled lobster meat.

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How to Cook Asparagus in the Oven

admin — Wed, 25 Aug 2010 03:42:14 +0000

Cooking Asparagus in Oven
To cook asparagus in oven, you have to preheat the oven to 400° F. Place the asparagus on a baking tray and spray some olive oil on it. Toss the asparagus to ensure that the asparagus is evenly coated with oil. Now sprinkle salt, pepper, and chopped garlic and toss again. Place the asparagus evenly on the tray and let it cook for around ten minutes. If you want to make it a deeper brown, keep it in the oven for another five minutes.

BAKED ASPARAGUS WITH PINE NUTS AND
GRUYERE

1 lb. med. asparagus, trimmed and peeled
1 tsp. unsalted butter
1/2 c. grated Gruyere cheese
3 tbsp. pine nuts
1 tbsp. virgin olive oil
Freshly ground black pepper

Preheat oven to 350 degrees. In a large, oven-proof skillet, melt the butter over medium heat. Line up the asparagus on the bottom, with the tips facing in one directions. Add 3 tablespoons of water and cover the skillet. Position it so that the thicker ends of the stalks are over the center of the burner, and steam the asparagus for 2 minutes. Remove the skillet from the heat, and sprinkle the cheese over the stems, but not the tips. Strew the pine nuts on the cheese, then dribble the oil on top. Sprinkle the asparagus with pepper.Place the skillet in the oven, and bake, uncovered, until the cheese has melted, about 5 minutes. Serve bubbling hot.

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