Cooking 101: How to Cook!

Bobby Flay Shares His Grilling Tips

Bobby Flay Recipe for Quesadillas

by Joi

Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.

One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.

Grilling tips from Bobby Flay – does it get any better than that?

Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.

Here are Bobby Flay’s grilling tips and recipes. Enjoy!

DON’T BE INTIMIDATED BY THE GRILL

  • A grill is just a source of heat. Just like a stove, it is very user-friendly.

CHOOSE THE RIGHT GRILL FOR YOU

  • Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

GIVE YOURSELF ROOM

  • Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.

ORGANIZE & PRIORITIZE

  • Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.

MAKE SURE IT’S HOT

  • Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is – high, medium-high, etc. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but you’ll pull your hand back at just the right moment.

◦ High: 2 counts

◦ Medium-high: 4 counts

◦ Medium: 6 counts

◦ Medium-low: 8 counts

◦ Low: 10 counts

KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES

  • Items like ribs, whole chicken, bone-in chicken breasts, etc.

DON’T PLAY WITH YOUR FOOD

  • The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.

DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA

  • It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK

  • You can always put food back on the fire if you need to.

RIBEYE & ANAHEIM CHILE QUESADILLA RECIPE

Serves: 4

Marinated Ribeye:

8 Cloves Garlic, finely chopped
2 Anaheim Chiles, stems removed and coarsely chopped
3 Tablespoons Oregano, finely chopped
1/2 Cup Canola Oil
1 (1-1/4 inch thick) Boneless Ribeye (about 1 lb)
Salt and coarsely ground Black Pepper

1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

Anaheim Chile Vinaigrette:

3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
3/4 Cup Canola Oil
1/4 Cup chopped fresh Cilantro

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

Quesadilla:

12 Flour Tortillas, 6-inch in diameter
1-1/2 Cups grated Monterey Jack Cheese
Marinated Ribeye slices, from above
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

ABOUT BOBBY FLAY STEAK:

Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.

ABOUT BORGATA HOTEL CASINO & SPA:

Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.

A Must Have Recipe for Three Cheese Omelets

by Joi

Every cook must have a great omelet recipe.  There’s just no getting around it.  Before you approach the recipe, however, you need to make sure you have a perfect pan.  My favorite pan for omelets is the Giada De Laurentiis for Target 12″ Stainless Steel Nonstick Sauté Pan.  You can find Giada’s outstanding line of pans, dishes, and more at Target or Target.com.  I’ve used countless pans over the years for omelets and omelet recipes – this pan is, simply put, the best.

Go to Target. Buy the pan.  Be an Omelet rock star.

Three Cheese Omelets Recipe

I recently bought a bag of Kraft 3 Cheese Crumbles for poking cheese into burgers before my husband grilled them (along with garlic, but that’s another post!).   I had some cheese crumbles left over the next morning, which was surprising given the way I was noshing on them straight from the bag.

I decided to use them in a couple of omelets and the results were cheesy and spectacular.  I strongly recommend using this 3 cheese blend in your next omelet recipe.  Below is my favorite.

2 teaspoons butter (it’s better than margarine for egg recipes)
2 large eggs, beaten (cage-free eggs – and be sure they’re safe)

Heat butter in a great omelet pan or skillet on medium-high heat. You want the butter to melt but you don’t want it brown. As the butter melts, tilt the pan to coat the bottom.

Quickly pour the beaten eggs into the pan. As you slide the pan rapidly back and forth over the heat, stir the eggs with a fork to ensure that they spread across the bottom of the pan and begin to thicken.

Let stand over heat a few seconds to lightly brown the bottom of the omelet. DO NOT OVERCOOK. Remember, eggs continue to cook after they’re removed from the heat and an omelet will continue to cook after it’s folded.

Sprinkle some of the cheese crumbles (about 1/4 cup) onto one side of the omelet’s surface.

Tilt the pan and run a fork or narrow spatula under edge of omelet and move the pan in a jerking motion to loosen the eggs from the bottom of the pan. Fold the omelet over the melting cheese… what a beautiful sight… and remove to a warm plate.

Needless to say, you can also experiment with a variety of other omelet fillings:

  • chopped ham
  • chopped onions
  • chopped green pepper
  • chopped jalapeno
  • chopped red pepper
  • mushrooms
  • leftover steamed asparagus, chopped (delicious)

There are endless options and combinations – but every now and then a gloriously plain and simple cheese omelet is where it’s at.  Especially if you get jazzy with the cheese.  Give Kraft’s 3 Cheese Blend Crumbles a shot – you’ll love them.

Top Photo Credit: nkzs

How to Get Your Kids to Eat Vegetables? Be Creative!

by Joi

Today is actually Eat Your Vegetables Day.  What better time to have a vegetarian supper.  In our house, we have at least 2 suppers a week without meat.  Fortunately, we all love vegetables so much that we never even miss it.

Some people have a lot of trouble getting their kids to eat vegetables.  It’s funny, my three daughters have always been really, really good about eating their vegetables and fruit.  Compared to a lot of other kids, they’re culinary saints.  I’m not sure if the reason is that I’ve always fixed them and tried to make them as creative and delicious as possible or if we’re just lucky.

One reason may actually go back to when they were babies.  When each of my girls were ready to eat baby food, I started them out with vegetables.  My thinking was that if they got accustomed to the sweet, delicious fruit baby food, they might not be interested in the corn, green beans, sweet potatoes, or beets.  So, each of our babies had corn as their first baby food.   Then sweet potatoes… then apple sauce.

Whatever the reason(s), they’ll try any vegetable or fruit put in front of them and finish off most of them.

Any parent of “grown” children knows that when your children reach their teens and twenties, you get new children: Their boyfriends/girlfriends!  Our youngest daughter’s boyfriend is a sweetheart and we love him to distraction.  When it comes to vegetables, he’s like most kids – if it’s green, he doesn’t even want to look at it!  He loves green beans, though, but they’d darned sure better be seasoned with ham or bacon!

One of my signature dishes is a great Spinach Artichoke dip.  My husband, all of my girls, and our oldest’s boyfriend adore this dip.  But I always make sure I have salsa or a cheese dip for Mr. Not-If-It’s-Green!

If you have kids in your family who have similar aversions to fruit and vegetables (even if it is just green ones), take heart.  With a little creativity, you can present vegetables and fruit to them as a fun food.  Many restaurants are making it easier.

  • When you take your kids to Subway, order a fun little bag of apple slices.
  • At fast food restaurants, order salads to go with their sandwiches instead of fries.
  • The fruit and yogurt parfait at McDonald’s can be approached as  a “treat.”  Treat it with the same excitement you would an ice cream cone and your kids will pick up on the excitement.

Around the house, let your kids help in the kitchen.  Encourage them to pick out vegetables and fruit they want to try at the supermarket, then let them help you fix them. Many parents make the mistake of treating fruit and vegetables as something “healthy” that their kids HAVE to eat…. sort of like medicine!  Treat vegetables and fruit like any other food – something delicious and fun to eat.

Disney’s Family Fun website offers a lot of cool ideas for getting your kids to eat their vegetables.  The adorable creation above is their Cucumber Snake.  Is he cute or what?  His “snake pit”?  Hummus!

Gather lots of different vegetables for your kids to come up with their own creations.  You can use hummus, ranch, or peanut butter for dipping fun.

Click the following link for the recipe/directions: Crazy Cucumber Snake: Get Your Kids to Eat Their Vegetables!

How to Make a Banana Smoothie

by Joi

I bought a new blender yesterday with one thing in mind – Smoothies! I’ve tried out a few and I’m completely hooked. So far, my favorites are Blueberry Smoothies, Strawberry Smoothies, and Banana Smoothies.

A banana smoothie is a healthy, quick cold treat that you can make any time of year, not just in summer. There are a variety of ways to make a banana smoothie, but in this article we’ll stick with the basics.

Here are the tools and utensils you’ll need to make your banana smoothie:

  • A blender
  • Knife to cut up your banana
  • Serving glasses
  • Measuring cups

And here are the ingredients that we’ll be using to make our banana smoothie:

  • 1 ripe banana
  • 1 cup of crushed ice
  • 1 cup of cold milk
  • 1 tbsp of brown sugar

Here’s how to make the perfect banana smoothie every time

Some people like to freeze their banana first before adding it to the blender, but I find it turns out great using a regular room temperature banana.

Peel your banana and break it or cut it up into pieces and add it to your blender. Then pour in the ice, milk and add the brown sugar.

Turn on your blender and hold the top of the lid firmly in place. This is important because with something hard like ice inside, there’s a possibility that the lid could get knocked off and then you’d end up with a mess. If you don’t have crushed ice, use ice cubes instead, but pulse the blender a few times to break the ice cubes into smaller pieces.

Blending time should take about 30-60 seconds, but make sure your banana smoothie has a smooth creamy texture before serving.

When the mixture is finished blending, pour it out into a glass and if you decide to use a straw to drink from, use bigger straws to make it easier.

Video: How to make a banana smoothie

(I have no idea who this is in the video below – I just thought it might be helpful for my readers!)

I’ve become a Smoothie addict, so you’ll be seeing plenty of smoothie recipes, tips, and what not. I’m working on iced coffee drinks as well…. I’ll bet you already assumed that. So transparent.

Italian Recipes and a Fresh,Wasteful Approach in the Kitchen

by Joi

I happen to be in the middle of jury service, which means that for this week I’m nearly out of commission. I was sent the following Guest Post and recipes yesterday and, ironically, they came at a time when a little extra help was especially appreciated!  Italian food is so amazing that it doesn’t need an introduction… simply an opportunity to impress.

So, with that said, enjoy the article and enjoy the recipes.

“Waste Not, Want Not” and Make it Delicious!
By Lidia Matticchio Bastianich and Tanya Bastianich Manuali,
Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

There is no more appropriate time than now to think about how and why we cook. Food is a way of connecting with the people who surround us. Through it, we communicate emotions like love, compassion and understanding, and there is no better opportunity to communicate with our children than at the table. It’s where we can discuss our values of life that are important to us as individuals, as a family and as a part of the world we live in.

As overconsumption and greed have come to haunt us, now is a time for reflection. We should be looking back at the generations before us to understand their approach to the table. Growing food, shepherding animals, foraging for the gifts of nature is all part of respecting food. Nothing needs to be wasted. Bread can be recycled and used in soups, casseroles, lasagnas and desserts. Water is carefully conserved as in the pasta recipe I share below where the same water in which vegetables are cooked is used to cook the pasta that follows, and then that is saved for soups or for making risotto.

When one respects the food we prepare, it also leads to a more sensible and balanced intake of proteins, legumes and vegetables.

So “waste not, want not” and make it delicious!

Excerpt from Lidia Cooks from the Heart of Italy (Alfred A. Knopf, 2009)

FRESH CAVATELLI WITH CAULIFLOWER RECIPE

Maccarun ch’I Hiucc
Serves 6

Cauliflower is one of my favorite vegetables, and I regret that many people don’t sufficiently appreciate its unique flavor and nutritional value. This is not the case in Molise, where it is cooked often and creatively, as exemplified by the following two simple vegetarian pasta dishes. The first recipe, maccarun ch’i hiucc, is zesty with garlic and peperoncino.

1/2teaspoon kosher salt, plus more for the pasta pot
1/2 cup extra-virgin olive oil
7 plump garlic cloves, peeled and sliced
1/2teaspoon peperoncino flakes, or to taste
2 tablespoons chopped fresh Italian parsley
1 large head cauliflower, cut in small florets
1 batch (1½ pounds) Fresh Cavatelli (preceding recipe), or 1 pound dried pasta

1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)

Recommended equipment: A large pasta pot; a heavy-bottomed skillet or sauté pan, 12 inch diameter or larger

Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.

Pour the olive oil into the skillet, set over medium-high heat, and scatter in the sliced garlic. Let the garlic start to sizzle, then toss in the peperoncino and parsley; stir and cook for a minute. Ladle in a cup of the pasta cooking water, stir well, and adjust the heat to keep the liquid in the skillet simmering and reducing gradually while you cook the cauliflower and pasta.

With the pasta water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. Drop in the cavatelli, stir, and return the water quickly to a boil. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente (if you are using dried pasta, it will, of course, take longer).

Lift out the florets and cavatelli with a spider or strainer, drain briefly, and spill them into the skillet. Toss well, to coat all the pasta and vegetable pieces with the garlicky dressing, then turn off the heat, sprinkle over the skillet the grated cheese, and toss again. Heap the cauliflower and cavatelli in warm bowls, and serve immediately.

CHOCOLATE BREAD PARFAIT RECIPE

Pane di Cioccolato al Cucchiaio
Serves 6

This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.

8 ounces bittersweet or semisweet chocolate, finely chopped
8 ounces country-style white bread, crusts removed
1/2 cup freshly brewed espresso
2 tablespoons dark rum
2 tablespoons sugar
1-1/2 cups chilled heavy cream
1 cup sliced almonds, toasted

Recommended equipment: A large rimmed tray or baking sheet, such as a half-sheet pan (12 by 18 inches); a spouted measuring cup, 1 pint or larger; 6 parfait glasses or wineglasses, preferably balloon-shaped

Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth. Keep it warm, over the water, off the heat.

Slice the bread into 1/2 inch-thick slices, and lay them flat in one layer, close together, on the tray or baking sheet.

Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes.

Meanwhile, whip the cream until soft peaks form, by hand or with an electric mixer.

To assemble the parfaits: Break the bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in the six serving glasses, dropping an equal amount of chocolatey bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers. Next, drop a layer of whipped cream in the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts.

Repeat the layering sequence: drop more soaked bread into each glass, drizzle over it the chocolate sauce from the tray and the remaining melted chocolate. Dollop another layer of whipped cream in the glasses, using it all up, and sprinkle the remaining almonds on top of each parfait. This dessert is best when served immediately while the melted chocolate is still warm and runny.

©2010 Lidia Matticchio Bastianich and Tanya Bastianich Manuali, authors of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

Author Bio:
Lidia Matticchio Bastianich, coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.LidiasItaly.com

Tanya Bastianich Manuali, Lidia’s daughter and coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, received her Ph.D. in Italian Renaissance art history from Oxford University. Since 1996 she has led food/wine/art tours of Italy. She lives with her husband and children on Long Island.

Steamed Asparagus, Just Where Have You Been All My Life?

by Joi

My family and I have fallen completely in love with asparagus.  One of my Christmas gifts from my husband was a bamboo steamer and asparagus is its favorite resident.  Not only is steamed asparagus nothing short of delectable, it’s a nice, crunchy part of a healthy diet.

  • Asparagus is low in calories
  • Asparagus has very little sodium
  • Asparagus is a very good source of potassium and fiber
  • Asparagus is an excellent source of folacin, thiamin, and Vitamin B6

Naturally, even with all of that going for it, if it didn’t taste fantastic, it wouldn’t be invited back into the kitchen.

My favorite way to serve asparagus is steamed and, personally, I think I am the reigning queen of steaming  (dusts left shoulder, then right shoulder).   I guess it’s a personal thing, but I love for my steamed vegetables to retain a little crunch.. a little attitude.  I want to know that it’s a vegetable I’m eating, not pudding!  Below are a few key tips for steaming asparagus:

  • When buying asparagus, look for smooth, round, and tender medium-sized spears.  Be sure to look at the tips – you want the asparagus to have closed tips. Also, be sure the stalks are uniform in size, so they’ll all cook in the same amount of time.
  • Cut or snap off the tough ends. Wash asparagus and remove scales if they’re sandy or rough.
  • Steam asparagus in an electric steamer, a stove-top steamer, or a bamboo steamer for 6 – 8 minutes.

You can also microwave asparagus.  For spears: Place asparagus spears in a square microwavable-safe dish about 8x8x2 inches.  Add 1/4 cup water and microwave between 6 and 9 minutes.   For Pieces: Add 1/4 cup water to cut up asparagus and microwave for 6 to 9 minutes.

Asparagus is wonderful lightly salted and served with lemon but my favorite way to serve it is with Hollandaise Sauce.  Before you run from the room screaming, I’ve got your back.

McCormick and Knorr’s both make outstanding (and unbelievably fast and easy) Hollandaise Sauce mixes.

I have used mixes and I have made Hollandaise Sauce from scratch.  I actually prefer the mixes!  I’m not sure why that is, but the flavor and the texture is just 100 times better when made from a mix.  It’s also about 100 times faster as well.  Faster, easier, and tastier.  That’s tough to top.

Grab some asparagus and a package of Hollandaise Sauce on your next trip to the store.  If you haven’t eaten asparagus in a while, it might be better than you remembered.

While on the subject of asparagus, I’m going to hunt through some of my beloved heirloom cookbooks and recipes and find my grandmother’s wonderful Asparagus Casserole recipe.  Even as a kid in a  “But Granny, it’s greeeeeen!!!!” phase, I still licked my plate clean when she served her asparagus casserole.   I’ll post the recipe tomorrow.

Cooking 101: How to Brine a Turkey

Thanksgiving Turkey Tips

by Joi

How to Brine a Turkey

When it comes to making and serving turkey – your reputation as a cook is riding higher than ever!  If it’s tasteless, dried out, and lacks any resemblance of moistness, you’re toast!  However, if you serve up a nice, juicy, flavorful turkey – you’re everyone’s hero.  If you wouldn’t mind achieving this sort of hero status and want to serve a turkey that’ll have them raving all year long, try soaking your turkey in a brine solution overnight.

Brining a turkey is probably the simplest and easiest way to add flavor to any holiday meal. Here are the basic tools and utensils you’ll need to brine a turkey:

  • large 10+ quart cooking pot
  • chest cooler bigger and deeper than your turkey
  • large wooden spoon

And here are the ingredients you’ll need to brine your turkey:

  • 2 cups kosher salt
  • 2 tbsp peppercorns
  • 5 bay leaves
  • 2 cups brown sugar
  • 1 bag of ice
  • 1 6-12 lb turkey
  • 6 cloves fresh garlic peeled

How to brine a turkey

Make sure you make your brine mixture 2 days before you’ll actually be cooking your turkey!

First of all, fill up your large cooking pot with at least 2 gallons (8 litres) of cold, fresh water and put it on the stove on the highest setting. Now pour in your kosher salt and brown sugar. A general rule of thumb is to add one cup of each per gallon of water used.

Next throw in your bay leaves, peppercorns and garlic cloves. Then bring the whole thing to a boil while stirring occasionally. Boil the brine mixture for about a half hour to make sure the pepper, bay leaves and garlic have had a chance to infuse the liquid nicely.

Remove the pot from the heat and let it cool for a couple of hours before putting it in the refrigerator overnight.

The next night before you go to bed, wash off your turkey under the faucett and remove anything from the inside, like the neck and giblets. Put your turkey in the cooler and pour in your brine mixture, making sure that the entire turkey is covered with liquid. Then pour in the bag of ice and place the cooler in a cool place like your garage or basement. Leave it in the brine solution for about 9 or 10 hours and no more or it could be damaged beyond repair.

Then take the turkey out of the brine mixture and dry it completely with paper towels, inside and out. Place it into your roastpan and keep it in the refrigerator until you’re ready to put it into the oven.

Be sure to clean and disinfect all the tools and utensils immediately after using them and don’t forget to wash your hands thoroughly after touching raw meat of any kind, especially poultry.

Of course, there are many variations you can use when cooking just about anything. As a rule though, one cup of kosher salt and a cup of sugar per gallon (4 litres) of water is best. The other ingredients of the brine mixture are optional and can be experimented with depending on what your tastes are.

Video: How to brine a turkey – the video below was done by someone who isn’t associated with me or this site in any way. But what skills! Gotta love the skills.

Cooking 101: How to Make Perfect Boiled Eggs

by Joi

How to Boil an Egg

It’s surprising how easy it is to boil an egg, yet how many people get it so wrong. Below are quick and easy instructions on how to make the perfect boiled egg every time.

Tools and ingredients you’ll need to make the perfect boiled egg:

  • A small to medium sized saucepan
  • An egg timer or stopwatch
  • One or more eggs
  • Water

How to make the perfect boiled egg:

First, run enough cold water in the saucepan to cover your eggs by at least one centimeter, or about a half inch. If your eggs are not fully covered by water, they’ll crack because of the difference in temperature between the part of the shell exposed to the air.

Place your eggs in the water, make sure they’re covered, and turn the heat up to medium high. Once your water starts to boil, turn your timer on – 3 minutes for soft boiled eggs and 6-7 minutes for hard boiled eggs, then turn your heat down to medium. Stir the eggs at least once half way through the boiling process to make sure they cook evenly.

Don’t cook your eggs too long. Boiling your eggs too long will result in a green ring forming around the yolk which is unsightly and makes the egg taste bitter. Generally, 6 minutes at a rapid boil is the limit to how long you want to boil an egg.

When the eggs are finished cooking, there are a number of different ways to serve them. You can simply serve them as-is in an egg cup with toast, or you can cook them a little firmer and use them to make egg salad sandwiches. A lot of people like to dice boiled eggs and add them to a nice garden salad. A few of my daughters, and my husband, love to approach eggs with a bottle of hot sauce in hand. Personally, all I ask for is my pepper shaker and I’m good.

However you decide to cook them, eggs make for a quick, easy and inexpensive way to add extra protein, nutrients and Omega 3 to any diet! Boiled eggs are especially nice because you dodge the frying as well as the butter.

Here’s a short video of another person’s technique for making boiled eggs (This woman is in no way associated with Get Cooking or me, for that matter… but she serves as an excellent video instructor!)

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