Tuesday, May 29, 2012
Memorial Day has arrived, kicking off the summer grilling season. Fire up the grill and grab the burgers, America's favorite meat for backyard grill masters.
Over the Memorial holiday weekend Dierberg’s will sell stacks of pork steaks and brats. Yet, outselling them both will be ground beef to satify the craving for the All-American grilled hamburger. Thanks to its cooking ease and versatility, the hamburger remains the most popular item on the backyard grill. It's venerated each year on National Hamburger Day, which was on Memorial Day this year, the offical opening of the summer grilling season. “There’s nothing better than a good burger,” said River City Casino's Chef John Johnson. He recently created his salute to the Cardinals with the Big Red Burg for Burger Brothers. It's a half-pound cheddar cheeseburger built on a red brioche bun and skewered with three toasted raviolis. “It’s an …
Three burger recipes to try on the background grill.
Grilled Onion Cheeseburgers Combine ground beef, thyme and garlic in medium bowl, mix lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Brush both sides of onion slices with oil. Place patties in center of grid over medium, ash-covered coals; arrange onion slices around patties. Grill, covered, for 8-10 minutes until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally. Grill onions 15-20 minutes or until tender, turn occasionally and brush with oil. Season burgers with salt and pepper. Place one burger on bottom of each bun; top evenly with cheese and grilled onions. Close sandwiches. Makes four burgers. See related story: King of the Summertime Grill - The All-…
Monday, May 14, 2012
Catching fish for supper has gotten easier for local anglers thanks to the Missouri Department of Conservations' Urban Fishing Program at neighborhood park lakes and streams.
If you’re hungry for catfish or trout, the Missouri Department of Conservation has a suggestion. Go fish. Fishing is more popular than ever, especially in the St Louis, Jefferson and St. Charles counties. The reason - local lakes and streams are easily accessible and fishing makes an excellent outdoor pastime all ages can enjoy. In fact the best place to fish could be in your own neighborhood. According to Kevin Meneau, the Missouri Department of Conservation Fisheries Management Biologist, people often look to fish close to home because it’s convenient. “On a per acre basis, St. Louis area urban lakes received 15 percent more fishing pressure than higher profile lakes such as Lake of the Ozarks,” said Meneau. Missouri Department of …
With school ending, summer starting and family time arriving, here are a few recipe ideas that Jefferson County families may enjoy this year.
Try one of the recipes on your next big cath, courtesy of the Missouri Department Conservation Department's cookbook, Cooking Wild In Missouri. Trout with Toasted Almond Orange Sauce Place fillets on an oiled baking sheet and brush lightly with oil and season with salt and pepper. Melt butter in saucepan, add juices and bring to a boil. Reduce the liquid by half its volume. Remove form heat and add orange zest. While sauce is reducing broil fillets until the flesh is opaque. Place and drizzle with sauce. Sprinkle with toasted almonds and parsley. Serves 2. Smoked Fish Brine for soaking fish: Mix the first five ingredients together and pour into a large ceramic or glass pan. Add fish (whole or fillets) making sure brine covers the fish …
Saturday, May 5, 2012
Mint juleps, country ham and Louisville culinary specialties as Derby Pie and Benedictine cucumber sandwiches are best bets to serve to make a winning Derby Day throw-down.
The race is on at Churchill Downs for more than the thoroughbreds and jockeys riding in this year’s 138th Kentucky Derby. And this week's articles will help Fenton and High Ridge residents savor some of the Derby's favorite recipes. Churchill Downs’ chefs are racing to finish last minute preparations to serve the 160, 000 hungry fans expected during Derby Day. Overseeing this year’s food service is Churchill Down’s Executive Chef Jo-Jo Doyle who designs the menus served throughout the track. Menus vary depending on where you are. About 9,000 people will eat in the premium dining areas including Millionaires Row where you can bet Churchill Downs famous Barbecue Shrimp and Cheddar Grits will be served. Nachos and pulled pork sandwiches are…
Monday, January 23, 2012
Empress Chicken is among the most popular dishes at local Chinese restaurants. Here's how to make it.
Empress Sesame Chicken Mix all the above ingredients together. Set aside. Tempera batter Empress Sauce Combine the above ingredients except cornstarch mixture, together in a wok and cook over a medium high heat. Stir in cornstarch mixture. Cook until thickened. Vegetable Garnish Stir-fry broccoli in a tablespoon of oil over a medium high heat for a few minutes. Add carrots and stir-fry for three more minutes. Add in water chestnuts. Combine chicken and sauce with vegetables and toss. Transfer to a platter and garnish with sesame seeds. Makes 4 servings.
Saturday, January 7, 2012
These healthy salads are a matter of finding fresh ingredients and using them in new ways.
Here are some fresh takes on building a healthy salad courtesy of Chef Candice Kumai and Glad Products Company: Spicy Tequila Lime Shrimp Salad For the shrimp: For the salad: For the dressing Add olive oil to a large skillet over medium heat. Once oil is hot, add chopped garlic and cook for about 1 minute. Add cumin and red pepper flakes, and let flavors blend together. Add shrimp and toss. Carefully add tequila and cook until alcohol burns off. Season with salt, and add dried chipotle powder. Once shrimp are cooked, add chopped cilantro, toss and put aside on a plate. Toss mixed greens in a large salad bowl and add in roasted red peppers and black beans. In medium bowl, whisk all of the dressing ingredients together and alter to desired …
Thursday, December 22, 2011
Recipes for roasted beef shoulder; spicy buffalo meatballs; and mediterranean beef & olive pissaladiere.
The following recipes are courtesy of the Beef Check-off website, where you’ll find more holiday recipes and cooking tips to make the remainder of your holiday entertaining easy. Roasted Beef Shoulder Tender Crostini 1: Heat oven to 425 degrees. Press pepper evenly onto beef roasts. 2: Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast for 20–25 minutes for medium rare to medium doneness. Remove roasts when the internal temperature reaches 145 degrees on an instant-read thermometer when inserted into the thickest part of the beef. Let stand 5 minutes before slicing. 3: Meanwhile, combine butter, parsley and garlic salt in a medium bowl. Place baguette slices on two 15x10x1-inch jelly roll pan. Brush tops with …
Wednesday, October 26, 2011
With the right pasta and the proper cooking technique, the following recipes can become a staple in any home.
Penne Alfredo with Green Peas, Basil & Sun-dried Tomatoes In a large sauce pan, melt butter with cream, season with the salt and the pepper; cook till thickened. Add cooked pasta, basil, sun-dried tomatoes and green peas. Toss in cheese and cook for a few minutes to heat through peas. Makes 4 – 6 servings Italian Wedding Soup Meatball Ingredients: In a large skillet over moderate heat, sauté escarole, chopped onion, celery, carrots, and minced clove of garlic in olive oil. Place vegetables, chicken stock and orzo in a soup kettle and simmer for at least 30 minutes. Prepare meatballs by combining the lean ground beef, minced onion, salt, pepper, parsley, 2 minced cloves of garlic, eggs, milk, and bread crumbs. Shape into 1-inch meatballs …
Tuesday, October 18, 2011
Plan your Halloween party menu with a variety of ghoulish treats.
Angel of Death Cheese Combine roasted garlic with cream cheese and beat until smooth. Add Gorgonzola, cream, sage, salt and pepper. Press into a serving dish and sprinkle with pistachios. Serve with crackers or pita crisps. Makes 8-10 servings. See Related story: Eeek, Drink and be Merry Creatures from the Deep (Peppered Shrimp) In a bowl, combine the shrimp, worchestershire sauce and white wine. Heat oil in a skillet over a medium high heat; add garlic and cook for a minute. Remove shrimp from bowl, reserving liquid. Return shrimp to skillet, toss in spices and green onion and saute 2 minutes. Remove to serving dish. Add reserved worcestershire mixture to pan and bring to a boil. (For a clearer sauce with more body, stir 2 teaspoons of …
