Barbecue Day Out

Now, not every barbecue enthusiast is going to have the luxury that I do of being able to set the grill up in a natural setting like in the woods or by a lake for healthy lunch ideas. Of course, people that live in cities like Chicago or New York are going to be the ones that most likely are not going to have access to some of these more beautiful environmental settings, which means that the most passionate urban grillers will simply have to make do with the barbecue spaces that they do have available to them. It is not unusual for individuals or couples living in the apartments to have a grill setup on the small porch of their living space. Some city folk that are really fortunate are able to use the roof of their building to cook up some delicious meat that is covered in some form of a bbq sauce. Even with if these possibilities are not doable, every big metropolitan area will have small parks located around the city, some of which may allow groups to bring a bag of charcoal and enjoy a barbecue. Worst case scenario? Hit up the local restaurant that offers some of your favorite barbecue items on the menu to get your fix.

As any barbecue veteran will tell you, having all the appropriate barbecue essentials beforehand will allow the group to focus on the more appealing elements of the grill-out like the company or the scenery. However, in order to recreate this enjoyable setting, outdoor chefs need to actually go through the process of finding the right barbecue tools and accessories in order to perfect the art of grilling and impress their comrades as the opportunity presents itself. The necessary grilling tools depends on the setting for which the barbecue is taking place and the cuisine that they are interested in roasting up. For example, if friends and family is barbecuing poolside in their back yard, they are going to have access to certain necessities that a group who has lit up the grill in a state park may have. 

One of the best things about a good old fashion barbecue is that all you really need is a hot flame, something to cook and some sort of tool to make sure the food item is cooking thoroughly. For example, this could consist of a small flame, a stick and a hot dog and just like that, you have a barbecue. Now, in today's barbecue world, outdoor folk would much rather have fancy grills, with stainless steel prongs and spatulas and a large amount of

steaks or burgers. Similar to barbecue tool sets, there are so many different grills available to the consumer, it just depends on what the chef is willing to spend, what qualities they want in the grill and what they plan on doing with it. In regards to the actual BBQ tool set, one could survive with a spatula, a fork and some tongs.

However, the more advanced grill master will want to have included in this set a basting brush, a chef's knife, a grill brush and a handful of skewers. No matter what the items that come in the set, products made of high-quality material like stainless steel will usually last for an extended period of time and will be a much better investment for grill operators of all skill levels.

One of the biggest assumptions that people often make regarding a barbecue is that there will be cold beverages involved, more specifically ice cold beers and more often than not, those assumptions are actually factual. From my grilling experiences, beer drinking has actually been a very common reasoning to have a barbecue. However, one could argue that it works both ways in that not only can a barbecue lead into beer drinking but also, consuming alcohol may progress into a grill session. The popularity of this common practice may have been the result of the numerous beer commercials on television for name brand brews where the entire advertisement is taking place in a barbecue-like setting. Even if a barbecue were to not incorporate non-alcoholic drinks, having a cooler next to the grill is only going to better the barbecue experience.

Similar to most any cooking experience, a barbecue can be a very enjoyable event for an individual, a family or just a big group of friends, especially if the host has the right tools for the occasion. Today, a barbecue has become a lot more than just the meat being served, but rather a showcase of the outdoor grill setup to where the meal is prepared. With just a simple internet search on Google or Yahoo, one can find pictures of very unique and stylish backyard barbecue setups. To the average consumer, these types of outdoor arrangements may seem too expensive and unobtainable, but with the right knowledge, a sufficient amount of research and patience, any grill master can create his ideal barbecue setting.

Lamb Chops and Deep Fried

Deep friend lamb chops are a yummy, fun way to add crunch to your family recipes or snack. And, needless to say, they are best when they are properly seasoned. Seasoning is one of the most basic steps of cooking any kind of dish. Although most other dishes incorporate seasoning as a part of the cooking process, in the case of lamb chops, it makes sense to pay a little attention to the best ways to season them for a deep fry.

Step one - choose your flavours. The crispness of your deep fried lamb chops and their outer coating, are qualities you can make use of when choosing a seasoning. Choose a strong, rich, or savory flavor to go with the crispness of the coating, and the essential sweetness of the lamb.

Step two - Begin seasoning with a light sprinkle of basic salt and pepper on both sides of the chops and let them rest for a while so that they absorb the flavors. Sea salt, or pink salt, combined with yellow pepper or a pepper blend can be interesting. Dust with some herbs at this stage to make the chops more savory.

Step three - Mix eggs and milk in a dish, and beat them together. You can add in some spices at this stage to add to the overall richness. Choices can range from rosemary, fennel, and thyme to garlic, or mint. Adding them to the egg mix will infuse the flavors into the lamb chop as it fries.

Step four - Take some bread crumbs, or flour in another dish. Consider enriching the flour with spices like curry powder, coriander, paprika, or tarragon. This is especially useful if you are not adding spices to the egg mix, or coating your chops with flour.

Step five - Dip the chops in the milk and egg mixture then coat them in the flour or the bread crumbs. Drop them in hot oil, and fry them until golden brown. Fry only about 4 at a time so that you ca prevent them from burning, and it is easy to turn them as needed.

Step six - Season the deep fried lamb chops, again, immediately after you take them out of the fryer to add a second layer of seasoning to your chops. The herbs or spices will not stick to the chops well if they cool. Sprinkle on your chosen herbs and spices, and pat them gently into the outer crust.

Tips for Re-heating

Brush some oil flavored with garlic or rosemary onto the lamb chops while re-heating. Once they have cooled after frying, they will lose some of their flavor, and it helps to enhance them at this stage.

Italian Potato Gnocchi

A classic Italian dish, potato gnocchi is one the best easy recipes that requires only a few ingredients including potatoes, egg yolk, flour, and Parmesan cheese. The gnocchi is dressed with pesto sauce made with fresh basil, garlic, and olive oil. His potato dumpling makes a fun snack, appetizer or side dish to Italian meals. This also makes a delicious substitute to the regular mashed potatoes and a healthier alternative to French fries.

You can make the pesto sauce ahead of time so that it develops in flavor as the ingredients meld together. To make the gnocchi, the potatoes are boiled, peeled, and then mashed and combined with whole eggs, flour, salt, and Parmesan. You can also flavor the gnocchi with nutmeg for a bit of spice. The ingredients should be well combined until you get a smooth and even consistency. Use a potato masher or a fork to get the desired consistency. You can also pass the boiled and peeled potatoes through a sieve to get any lumps out. Use the back of a spoon or a spatula to press out the mashed potatoes.

The potato mixture is rolled out and sliced into balls, dusted with a bit of flour and cooked in boiled salted water. While it sounds simple enough, making gnocchi requires technique so as not to ruin it. Done wrong, it might turn out soggy or rubbery. The timing is crucial when cooking the potatoes or they may end up crumbly. The potato dumpling should be delicately handled and shaped. Use a sharp knife to cut the rolls into soft pillows. Press the lines of the fork on the surface pillows with a light yet confident touch. Press down on the fork against the pillow with your thumb. The dumpling should form into a semi-C shape with ridges on the surface where the pesto sauce will stick.

Ingredients

1 1/3 lbs. potatoes (with skins intact)

1 egg yolk

2/3 cup flour

1.8 oz. Parmesan cheese

nutmeg

pistou (fresh basil, garlic, olive oil)

1. Pour olive oil in the blender and add the garlic first and then the pine nuts. Blend. Add the basil and then the Parmesan cheese. Pulse very quickly and place in a bowl then set aside.

2. Boil the potatoes in water with the skin still on until tender. Peel them after cooked and mash them with a fork in a large bowl. Add flour, whole eggs, some salt and Parmesan. Blend all the ingredients well until you get a smooth and even consistency.

3. With some flour, roll the dough in the shape of bread sticks. Using a fork, press the surface lightly to make ridges on the surface. Cook the dumplings in boiling water with nothing but salted water. Cook for just one minute. When the gnocchi floats to the surface this means they are done.

4. Drain gnocchi, arrange them on a plate and dress them with some pesto sauce.

Healthy Mangosteen

As we people are getting too much dependent upon technology with every passing day, our life is growing longer. But the quality of life is not improving, in fact, it is getting worse. Stress, depression, mental or physical exertion and various other health problems have become a part of our daily life. Even the people who work out on daily basis are not able to attain complete fitness. It is mainly because of unhealthy eating practices like eating in bulk, eating at wrong time, following a random diet plan etc. So, if you really want to become fit then, you need to stop all these practices and add healthy foods to your diet recipes.

By healthy foods, we do not mean protein shakes and chocolate bars. Rather, we mean adding multi-beneficial fruits and vegetables to your diet recipes. One such fruit is mangosteen which is super beneficial for human health. This fibrous fruit has a sweet and tangy taste. This super fruit is founded in tropical areas of South East Asia. Consuming mangosteen fruit juice on a daily basis can do wonders for your fitness regime. But since it is an Asian fruit, therefore it can be rarely seen at grocery stores of North America.

Though, there are some fruit supplement manufacturer companies who manufactures fruit juice from the exotic super fruit mangosteen. But, the quantity of mangosteen juice varies from brand to brand. And thus, it is imperative to compare all the fruit juices and select one that can provide you with maximum nutritional benefits.

Mangoxan fruit juice is much more beneficial than the pure juice of mangosteen as it fulfills the shortcomings of our daily diet. It is especially beneficial for the people who have a sweet tooth as sugary taste sensation with none of the drawbacks of candy, chocolate, cookies or cake. Hence, you will remain satisfied without snacking on sweet foods. The health benefits of this fruit juice are immense because it contains some highly vitamin and nutrients like Thiamine, Riboflavin, Niacin, Folate and Vitamin C.

Mangoxan is the best tasting mangosteen beverage available in the market. This fruit juice contains many types of antioxidants. The best among all of them is xanthones, a super beneficial antioxidant which is rarely found in other fruits. In fact, this is an antioxidant which is not found in human body also. This antioxidant can cure various kind of human illness; it is effective on the major ones like cancer. By consuming such rich mixture of fruit juices on a regular basis will help you to achieve that level of fitness that you have always dreamt about.

A Great Eggplant Recipe

One of the best vegetarian recipes that is full of flavor. It is also quite beneficial for the health. Here the eggplant is cooked with mushrooms, bell peppers, onions and garlic and flavored with vinegar, chives, tomato sauce, red wine, oregano, salt and pepper to make a gourmet sauce. This is excellent for pasta shells or even rice. These vegetarian recipes can be included in your weekly family menu as it makes a light and healthy meal. This colorful and delightful dish is best enjoyed with a good glass of the perfect wine companion the red wine like Merlot of Pinot Noir.

In this healthy recipe, various flavors meld together to make an unforgettable tasting dish. The tanginess of the vinegar enhances the tomato sauce. The sweet peppers are the ones that balance the tart. To make your mouth water chives, onions, garlic and hot peppers give the dish just the right amount of spice. Mushrooms, on the other hand, give delicate and earthy flavor and a wonderful texture in the palate. It is the wine that gives a depth flavor and exquisite aroma. The wine also deepens the color of the red sauce and makes the dish look elegant. The eggplant, which is the star of this dish, turns silky, sour and sweet that makes this dish a memorable experience.

The eggplant turns sweet when cooked especially when combined with the peppers and the onions. When it comes to how the eggplant is cooked, some like their eggplant firm and with some texture. Others like it really cooked almost to the point of melting. In this recipe, the eggplant is cooked until soft so that it melts in the mouth. The pasta is cooked separately. It is then combined with the sauce later on. You can peel the skin of the eggplant to make it even silkier. But the skin contains substantial nutrition so it is also good to keep them on the eggplant. It is the skin that adds texture and body to the sauce.

Ingredients

2 cups pasta shells

1/3 cup water

1/4 cup vinegar

1 large sized, peeled and cubed eggplant

1 finely chopped onion

1/2 cup chopped mushrooms

1 chopped green bell pepper –

1/2 cup chives - chopped

2 tablespoon garlic - finely chopped/minced

1 each tomato - medium sized, chopped

4 tablespoon tomato sauce

4 tablespoon oregano

Salt to taste

Black pepper to taste

1/4 cup red wine

1. Cover pasta shells in water and cook in a saucepan according to package directions.

2. Add water and vinegar in a separate saucepan, and bring it to a simmer. Then add chopped eggplant, onion, chives, garlic, green peppers, and mushrooms. Cook for about 15-20 minutes until vegetables are tender.

3. Drain when vegetables are cooked then add to the cooked pasta along with tomato sauce, oregano, salt, pepper, and red wine. On low temperature stir and heat gently.

Ticking Our a Halibut

One of the most delectable and versatile fish to cook is halibut because of its firm, mild and white flesh. To make a simple yet delightful gourmet meal, halibut is cooked in the crock pot with a luscious and creamy white wine sauce in this recipe. Halibut is a large flat fish. Its range in sizes depends on its age and kind. The California halibut is relatively smaller. While the Pacific halibut is gigantic in size and can grow up to more than 500 pounds. Most of the time, halibut is sold as steaks in markets and groceries and don't forget about the perfect paired wine for this recipe.

Halibut is very healthy. It can be included in the weekly diet recipes because it is sustainable, especially the Pacific halibut. Most of the halibuts sold in the market are Pacific, specifically Alaskan fishery. California halibut is available in California and usually caught between 4 and 12 pounds. But these kinds of halibut are sold as fillet since they are relatively small in size. Both kinds of halibuts are similar in taste and texture. Halibut can be sold fresh or frozen. This kind of fish stores very well as long as it is vacuum-sealed. It can retain its quality for a year.

In these kind of diet recipes, the halibut is cooked in the slow cooker or crock pot. It contains very little oil because it is a lean fish. It can dry out pretty fast when cooked improperly or too long. While it is cooking, the white wine sauce is added to the dry halibut steaks. It also provides moisture and flavor, allowing the meat to absorb the flavors well. There is no need to marinade the halibut like many recipes require. In the process of slow cooking, the flavors the fish will penetrate deep into the flesh and make a really tasty dish. Also enhancing the moisture and flavor of the fish is the lemon added at the end.

Ingredients

250gms packages halibut - steaks, thawed

2 tablespoons flour, all-purpose

1 tablespoon white sugar

Salt to taste

100gms butter

1/3 cup white wine - dry

2/3 cup milk - or half and half

1 lemon cut into 4

1. Dry the halibut steaks. Then put them in Crock-Pot.

2. Mix the flour, sugar and salt in a separate bowl. Set aside.

3. Melt butter in a pan and add the above flour mixture. Keep stirring. When it combines well, add wine and milk. Cook over medium heat until thick consistency is reached while stirring constantly.

4. Let it boil for a couple of minutes. Pour this sauce on the dry halibut steaks. Cover. Cook on High flame for about 20 minutes.

5. Once cooked transfer halibut to serving plate. Garnish with chopped lemons.

Delicious Foie Gras Treat

Foie gras fried in butter and served on a bed of flambéed apple rosette, surrounded with curly endive salad and seasoned with a veal stock flavored with Medeira and Calvados, this not you typical healthy recipe by Chef Johann Lafer of the famous Johann Lafers Stromburg is a delightful appetizer that will please the most sophisticated of palates. The rich and creamy foie gras is browned to perfection and perfectly complemented by the sweet and tart apples. The refreshingly crisp salad cuts into the richness of the foie gras and the veal stock with Calvados and Medeira adds an exquisitely savory element.

Foie gras is quite a delicate ingredient and should be cooked perfectly or the perfect texture will be ruined. The best way to cook foie gras is quickly on high heat just like searing steaks. The foir gras is seared on both sides, flipping only once and cooking each side just until the exterior turns a beautiful golden brown color. This gives the foir gras a subtle crunch while keeping the interior soft and melt-in-your-mouth decadent. Now the only thing to think about is choosing the right wine for this dish.

The presentation of this dish and the way the ingredients are arranged on the plate is a very important component for the full gustatory enjoyment of your guests. The thinly sliced apples are arranged like a rose blooming, also known as a rosette. For best results, the apples should be sliced the same size and thinness so that it looks impeccable when arranged. Layer them gently one over the other like a fan that opens into a full circle.

Make the veal stock ahead of time using veal bones and meat or carcass. For a flavorful stock, simmer the bones overnight or half of the day and diligently skim off the foam from time to time. Never let the stock boil to concentrate the flavors and use a heavy bottomed and thick saucepan or Dutch oven.

Ingredients

2 apples

1 ½ tablespoons butter

1 tablespoon sugar

1 tablespoon cane sugar

4 slices foie gras (goose liver, 2 to 2 1/2 oz. each)

walnut oil

1 tablespoon veal fond with Madere Calvados apple brandy

½ lb. salad (rucola, roquette or curly endive)

grilled pine nuts

olive oil

white balsamic vinegar

1. Peel then slice apple thinly. Melt some butter in a frying pan and gently heat the apples. Sprinkle some brown sugar. Add a few drops of calvados. Using a kitchen blowtorch, glaze the sugar over the apples. Set aside when cooked.

2. In a separate pan, fry two slices of foie gras in butter. When done, place on some paper napkins to remove excess oil.

3. Heat up the veal stock with Medeira and add some calvados.

4. Arrange the apple rosette on a serving plate. Surround the rosette with a few leaves of curly endive salad to decorate. Sprinkle the leaves with fine nuts, Greek olive oil, and white Balsamic vinegar. Arrange the foie gras on top of the dish. Pour some heated veal stock. As a final touch, sprinkle some veal stock around about the edges of the serving plate.