Here is a fun recipe that can be done in the oven or outside on the grill. I hope you enjoy.
VEGETABLE; BBQ ONIONS
Recipe By :
Serving Size : 6 Preparation Time : 1 hr.
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Medium Onions -- peeled
8 tablespoons BBQ Sauce
1 tablespoon Lawry's Salt
1. Cut the onions ACROSS the middle of the onion and lay the two halves cut side up on a small sheet of foil then
2. LIGHTLY sprinkle the salt on the cut halves then
3. Place 2 tablespoons of BBQ sauce on top of each cut onion then
4. Wrap the onions each in their foil and then
5. Place in a 350 degree oven for about 30 to 45 min or until tender ( you can also put on the top shelf of your BBQ pit and cook until tender, realize that it will take longer on the grill than in the oven) be careful not to overcook.
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Per Serving : 21 Calories; trace Fat (3.4% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable.
I have found that even people who do not like onions enjoy these BBQ versions. They are so easy to make and they will cook along with the items you are already cooking even on the grill or in the oven. Come see me at: www.myfoodconsultant.com and read my other articles at: www.cdmworld.com
Tuesday, February 20, 2007
Food Cosultant Chemistry
I surprised my class the other day when I started the lecture off by saying to them " You do know, you are in a chemistry class don't you?"
Needless to say I got more than one curious stare from the class. Cooking is all about chemistry and how acids interact with alkalies and heat mixed with water and other items create delicious dishes. An example of chemistry in the kitchen is spaghetti sauce. The basic recipe is; tomato sauce, tomato paste, oregano, garlic, basil, salt and pepper. Granted your recipe might have other items or might be missing a few of these but this a basic recipe. This recipe has a lot of ingredients that all are of an acidic nature. If when you are making your sauce and it has a bitter taste to it that could be from the high acid content. I have had many people tell me to use sugar to remove the bitterness and while it will tone it down some it will not remove it. That is why knowing the root cause for the bitterness gives you an edge. I had an old cook teach me one time that the way to REMOVE the bitterness was to use baking soda. The baking soda will react with the acid and neutralize it. I must WARN you to use just a very small amount several times until you reached the flavor you are searching for.
There are two unique reactions that occur when you put the soda in the sauce: 1. There will be an immediate foaming action that occurs in the pot. Stir in the first "pinch" of soda giving it a couple of minutes to complete the reaction then taste. 2. the reaction of the soda and acid will cause the sauce to have a sweet taste if you use too much soda. It is very important to taste each time you add the soda to see if you have achieved the flavor you wanted. Milk will act as an agent in many dishes to help balance the acid in the spices. The blending and melding of flavors is what cooking is all about and chemistry plays a huge part in that process. Bon Appetite!!!! Come see me at my site: www.myfoodconsultant.com and read some other of my blogs at: www.cdmworld.com
Needless to say I got more than one curious stare from the class. Cooking is all about chemistry and how acids interact with alkalies and heat mixed with water and other items create delicious dishes. An example of chemistry in the kitchen is spaghetti sauce. The basic recipe is; tomato sauce, tomato paste, oregano, garlic, basil, salt and pepper. Granted your recipe might have other items or might be missing a few of these but this a basic recipe. This recipe has a lot of ingredients that all are of an acidic nature. If when you are making your sauce and it has a bitter taste to it that could be from the high acid content. I have had many people tell me to use sugar to remove the bitterness and while it will tone it down some it will not remove it. That is why knowing the root cause for the bitterness gives you an edge. I had an old cook teach me one time that the way to REMOVE the bitterness was to use baking soda. The baking soda will react with the acid and neutralize it. I must WARN you to use just a very small amount several times until you reached the flavor you are searching for.
There are two unique reactions that occur when you put the soda in the sauce: 1. There will be an immediate foaming action that occurs in the pot. Stir in the first "pinch" of soda giving it a couple of minutes to complete the reaction then taste. 2. the reaction of the soda and acid will cause the sauce to have a sweet taste if you use too much soda. It is very important to taste each time you add the soda to see if you have achieved the flavor you wanted. Milk will act as an agent in many dishes to help balance the acid in the spices. The blending and melding of flavors is what cooking is all about and chemistry plays a huge part in that process. Bon Appetite!!!! Come see me at my site: www.myfoodconsultant.com and read some other of my blogs at: www.cdmworld.com
Food Safety 101
Food Safety 101
My daughter asked me the other day if the food we buy in the store safe. Her question was generated by the recent rash of biological contamination on lettuce, onions and spinach. The concern is understandable and the best way to answer the question is to say that it is safe; however, all fresh foods should be handled as if they were contaminated. I have used one method to insure this for almost twenty years; a bleach bath. Almost twenty years ago there was a food borne illness outbreak reported on the news and the culprit was determined to be the melons on the salad bar. The restaurant did not do anything wrong; however, there was a contamination of salmonella bacteria on the outside of the melons that came from a field that had been irrigated with untreated sewer water.
It had never occurred to anyone this practice posed a potential threat. My boss at the time had us start making a MILD solution of bleach water in the sink to rinse the melons in when they came in from the supplier. The process is simple, just fill your sink up 2/3 full of cool water, and to about 2 gallons of water, add one small cap-full of bleach. Place the melons or other vegetables in the water and gently rinse them for about one minute. Drain and rinse the sink, and refill with cool water, then rinse the melons or vegetables for about 3 minutes. Once you pat them dry, put them in containers and place in the refrigerator. There are some exceptions such as fruits like strawberries, only because they are such a fragile produce. I teach this method in my cooking class and the local health department is OK with it. However, they are quick to point out that the solution is important. If it is too strong you will not get the results you are looking for, and there could be a residual of bleach left on the product effecting the taste. I always use a litmus test strip to check the strength level. For those of you who are interested in the exact measurement, the solution strength should be between 50 and 100 parts per million. I use this process at home for all my produce and chicken just to be safe. I hope this is useful information, until next time Bon Appetite. Come see me at: www.myfoodconsultant.com and read my other blogs at; www.cdmworld.com
My daughter asked me the other day if the food we buy in the store safe. Her question was generated by the recent rash of biological contamination on lettuce, onions and spinach. The concern is understandable and the best way to answer the question is to say that it is safe; however, all fresh foods should be handled as if they were contaminated. I have used one method to insure this for almost twenty years; a bleach bath. Almost twenty years ago there was a food borne illness outbreak reported on the news and the culprit was determined to be the melons on the salad bar. The restaurant did not do anything wrong; however, there was a contamination of salmonella bacteria on the outside of the melons that came from a field that had been irrigated with untreated sewer water.
It had never occurred to anyone this practice posed a potential threat. My boss at the time had us start making a MILD solution of bleach water in the sink to rinse the melons in when they came in from the supplier. The process is simple, just fill your sink up 2/3 full of cool water, and to about 2 gallons of water, add one small cap-full of bleach. Place the melons or other vegetables in the water and gently rinse them for about one minute. Drain and rinse the sink, and refill with cool water, then rinse the melons or vegetables for about 3 minutes. Once you pat them dry, put them in containers and place in the refrigerator. There are some exceptions such as fruits like strawberries, only because they are such a fragile produce. I teach this method in my cooking class and the local health department is OK with it. However, they are quick to point out that the solution is important. If it is too strong you will not get the results you are looking for, and there could be a residual of bleach left on the product effecting the taste. I always use a litmus test strip to check the strength level. For those of you who are interested in the exact measurement, the solution strength should be between 50 and 100 parts per million. I use this process at home for all my produce and chicken just to be safe. I hope this is useful information, until next time Bon Appetite. Come see me at: www.myfoodconsultant.com and read my other blogs at; www.cdmworld.com
Texas Style BBQ Recipes#1
Hi everyone!! With it being winter I could not think of a better time to start thinking about summer. Being from Texas summer brings thoughts of grilling outside and ..... BBQ!!!! In the last 30 years I have come up with many great recipes that centered around that Texas tradition of Bar-B-Queing. I even adapted a few so I could do them in the oven when there is a blizzard outside. I know the "real" bar-b-quer will cook no matter what the weather is like but I am a pansy and like to avoid frostbite if possible. This recipe is one that is good any time of the year and it is low in fat but still is flavorful. It can be served with some BBQ chicken or brisket and is a nice side salad. I hope everyone enjoys it. Come see me at my site : http://www.myfoodconsultant.com/ and you can read some of my other blogs at: http://www.cdmworld.com/ Thanks
SALAD; BBQ MIXED THREE BEAN
Recipe By : Chuck King
Serving Size : 10 Preparation Time :30min
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each navy beans, canned -- 15.5 oz or 439g
1 each pinto beans -- canned-- 15.5 oz or 439g
1 each red beans -- canned-- 15.5 oz or 439g
1 cup green bell pepper -- diced
1 cup red bell pepper -- diced
1 cup celery -- diced
1 med red onion -- diced
1 cup sauces BBQ
1. Rinse all the beans very well and drain; set aside then
2. Mix all ingredients together in a bowl and chill overnight
3. Serve cold
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Per Serving (excluding unknown items): 173 Calories; 1g Fat (2.9% calories from fat); 11g Protein; 32g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable.
Serving Ideas : Serves well as a salad with BBQ Beef or BBQ Chicken
Enjoy and let me know what you think!!
Thanks
Chuck King
SALAD; BBQ MIXED THREE BEAN
Recipe By : Chuck King
Serving Size : 10 Preparation Time :30min
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each navy beans, canned -- 15.5 oz or 439g
1 each pinto beans -- canned-- 15.5 oz or 439g
1 each red beans -- canned-- 15.5 oz or 439g
1 cup green bell pepper -- diced
1 cup red bell pepper -- diced
1 cup celery -- diced
1 med red onion -- diced
1 cup sauces BBQ
1. Rinse all the beans very well and drain; set aside then
2. Mix all ingredients together in a bowl and chill overnight
3. Serve cold
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 173 Calories; 1g Fat (2.9% calories from fat); 11g Protein; 32g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable.
Serving Ideas : Serves well as a salad with BBQ Beef or BBQ Chicken
Enjoy and let me know what you think!!
Thanks
Chuck King
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