Easy Southern Cooking
|July 26, 2006 / Issue # 2
In this issue:
11 Ideas and Recipes to Get You Through Zucchini Time. By Monica Resinger
8. Zucchini Bread
9. Zucchini Relish
2 cups chopped zucchini (about 3 medium)
10. Chicken Zucchini Parmigiana
1 garlic clove, finely chopped
Cooking with Marinades Boost the Flavor of Almost any Meal
By: Chris McCarthy
Marinades are another popular liquid concoction used to boost the flavor of meats for cooking. It is often the best solution to treat dry, tough meats as the combination of ingredients helps break down meat tissues and fat. Meats soaked in a marinade remain tender even after being cooked on a hot grill. There is a wide variety of marinade products available onlineand in supermarkets, wherein each type is used specifically fora certain type of meat. Of course, there are also thoseall-around marinades that are just perfect for just aboutanything you can place on a grill.
Tips for using Marinades
If you are in a hurry and want meat, like pork or beef, to soak up the taste of your marinade quick, cut the meat into thinner slices. If time is not of the essence, let it soak in the marinade longer or even overnight. The marinade will then help tenderize the meat as well as enhance the flavor. Tender meats such as chicken and seafood, on the other hand, should be soaked for under an hour in marinades to enhance the natural flavor without destroying the meat.
Meats soaked in marinades should be placed in the refrigerator until it is ready to be cooked. Use the leftover marinade as a basting sauce while grilling. Preferably, leftover marinade should not be kept to avoid any food poisoning. However, if you really must, be sure to boil the marinade first in order to kill any bacteria that may have been left behind from the earlier soak.
Nothing Like Hot Marinades to Spice Up Meals!
Hot and spicy dishes are easy to make. If you need to watch your weight and cut down on salt, spicy dishes are an excellent choice. The flavors and heat replace the need for salt and other high-calorie ingredients. Hot marinades come in bottled or powdered varieties and are very convenient to purchase. Marinade products come in a dizzying assortment of flavors so stocking up on hot marinades can be truly handy. Marinades are extremely versatile too. You can use them on any meat product, whether it's chicken, pork, beef, lamb or fish so make sure to have them in your pantry at all times!
Hot Marinades - Why Not Make Your Own?
When watching your weight, make sure you use marinades that don't have fatty ingredients. You can also use your favorite high-calorie marinade, but you should use only a little. AddingTabasco sauce or minced peppers can add more flavors without the fat. Marinades that contain vinegar, lemon, and acidic juices (most low-calorie marinades have this) are said to be good in tenderizing the meat. Hot marinades, on the other hand, because of their strong flavor, require little time to flavor meats.
About the author:
Chris McCarthy is the owner of InsaneChicken's <ahref="http://www.insanechicken.com">Hot Sauce and BBQ SauceCatalog</a> and a hot sauce enthusiast. InsaneChicken sells hotsauces, bbq sauces, bbq rubs and salsa's from around the world. The site also has a <ahref="http://www.insanechicken.com/recipe-of-the-day/">Recipe ofthe Day</a> section. Visit thier website www.insanechicken.com
The Bounty of Summer
By: Diane Watkins
These recipes are offered to help you enjoy the last of the summer harvest in a healthy and refreshing way.
Broiled Tomatoes with Fresh Herbs
4 medium size ripe tomatoes
End of Summer Pies
Green Tomato Pie
By Diane Watkins
1. Mix dry ingredients together. Add vinegar to thinly sliced tomatoes and combine with dry ingredients, stir well to blend.
2. Put into crust, top with small bits of butter and put other crust on top. Cut slits in top crust and sprinkle with additional sugar and cinnamon.
3. Bake at 425 degree oven for 60 minutes or until tomatoes are done. Tomatoes may be cooked and cooled first to shorten baking time.
Fresh Blueberry Pie
1. Line bottom of 9" pie plate with crust.
2. Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
3. Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
4. Place top crust, seal and vent; cover edges with narrow piece of foil.
5. Bake at 425 degrees F for 20 minutes, reduce heat to 350 degrees and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
6. Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.
"Discover the Amazing, Mouth-Watering, Old-Fashioned Soul Food and Southern Recipes Learned While Growing Up on My 96 Year Old Grandmother's North Carolina Tobacco Farm"
"For nearly twenty-five years, Mildred Council-better known by her nickname, Mama Dip- has nourished thousands of hungry folks at her legendary restaurant in Chapel Hill, North Caroling. Mama Dip's Kitchen is a much-loved community institution that has gained loyal fans from all walks of life, from New York Times food writer Craig Clairborne to former Tar Heel basketball player Michael Jordan. In this popular cookbook, Mama Dip offers more than 250 traditional southern recipes- from country fried chicken to pecan pie- and charming recollections about her life in food"
I found this to be a delightful book. I particularly enjoyed her descriptions of growing up in the south. The recipes are the traditional southern cooking that I grew up with. I highly recommend this book.
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It has been a slow month in building the site. School has started back (and I am a teacher) and my available time has been limited. I am working on recipes for the holidays now. Check back regularly!
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