Outdoor Cooking Recipes

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#6666CC" TEXT="#080000" background="2bfc01573.jpg"> <div> <FONT SIZE="4" COLOR="#FFFFFF" FACE="Arial" >RadioZX</FONT>     |     <A HREF="default.htm" TARGET="_top" TITLE="RadioZX">home</A>                  back to  <A HREF="party_directory.htm" TARGET="_top" TITLE="Party Directory">Party Directory</A></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="world_news.htm" TARGET="_top" TITLE="World News">World News</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="world_chronology.htm" TARGET="_top" TITLE="World Chronology">World Chronology</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="editorials.htm" TARGET="_top" TITLE="Editorials">Editorials</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="chat.htm" TARGET="_top" TITLE="Chat">Chat</A><FONT SIZE="2" COLOR="#FFFFFF" 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HREF="grilled_peach_sundaes.htm" TARGET="_top" TITLE="Grilled Peach Sundaes"><B><IMG BORDER="0" SRC="Symb075c00b700dc00000000.png" HEIGHT="15" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Grilled Peach Sundaes</B></A></div> <div> top with a scoop of frozen yogurt or sorbet and coconut</div> <div> <A HREF="grilled_sweet_potato_salad.htm" TARGET="_top" TITLE="Grilled Sweet Potato Salad"><B><IMG BORDER="0" SRC="Symb075c00b700dc00000000.png" HEIGHT="15" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Grilled Sweet Potato Salad</B></A></div> <div> Sprinkle with peanuts and fresh cilantro and serve makes 6 servings</div> <div> <A HREF="chicken_and_beef_kabobs.htm" TARGET="_top" TITLE="Chicken and Beef Kabobs"><B><IMG BORDER="0" SRC="Symb075c00b700dc00000000.png" HEIGHT="15" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Chicken and Beef Kabobs</B></A></div> <div> serves 6 to 8 use 2 pounds flank or round steak 4 boneless chicken breasts</div> <div> <A HREF="picnicing.htm" TARGET="_top" TITLE="Picnicing"><B><IMG BORDER="0" SRC="Symb075c00b700dc00000000.png" HEIGHT="15" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Picnicing</B></A></div> <div> Picnic Recieps Some families may choose to have a Barbecue Picnic</div> <DIV ALIGN="LEFT"></DIV> <div>  <object width="420" height="245" id="msnbc76f0c" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=10,0,0,0"><param name="movie" value="http://www.msnbc.msn.com/id/32545640" /><param name="FlashVars" value="launch=45847028&width=420&height=245" /><param name="allowScriptAccess" value="always" /><param name="allowFullScreen" value="true" /><param name="wmode" value="transparent" /><embed name="msnbc76f0c" src="http://www.msnbc.msn.com/id/32545640" width="420" height="245" FlashVars="launch=45847028&width=420&height=245" allowscriptaccess="always" allowFullScreen="true" wmode="transparent" type="application/x-shockwave-flash" 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FACE="Verdana" ><B> <A NAME="how_to_keep_the_barbecue_cancer_free"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B></FONT><B>How to Keep the Barbecue </B><B>Cancer-Free</B></div> <div> Summer barbecue season is here, but research has shown that grilling can create cancer-causing compounds.</div> <bR> <div> Among the compounds are heterocyclic amines (HCAs), which are created when heat acts on amino acids, and creatinine in animal muscle.</div> <bR> <div> The longer the cooking time and the higher the heat, the more HCAs, say experts at the University of California, Davis, Cancer Center.</div> <div> That means that barbecuing produces the most HCAs, followed by pan-frying and broiling.</div> <div> Baking, poaching, stir-frying and stewing produce the least HCAs.</div> <bR> <div> <B>The UC Davis experts offer the following advice for limiting HCAs:</B></div> <div> Before you barbecue meat, partially cook it in the microwave and then throw out the juices that collect in the cooking dish.</div> <div> Finish cooking the meat on the grill. Precooking a hamburger for a few minutes in the microwave reduces HCAs by up to 95 percent. </div> <div> Flip hamburgers often. Doing so every minute reduces HCAs by up to 100 percent.</div> <div> This is likely because constant flipping keeps internal meat temperatures lower. </div> <div> Marinate meat before grilling.</div> <div> This can greatly reduce HCAs.</div> <div> For example, one study found that chicken marinated for 40 minutes in a mixture of brown sugar, olive oil, cider vinegar, garlic, mustard, lemon juice and salt cut HCAs by 92 percent to 99 percent. </div> <div> Don't cook meat to "well done."</div> <div> Use a meat thermometer and cook poultry to an internal temperature of 165-180 degrees F, ground beef, pork and lamb to 160-170 degrees F, and beef steaks and roasts to 145-160 degrees F. </div> <div> One or two days before you barbecue, eat cruciferous vegetables such as broccoli, cabbage, cauliflower, kale and brussels sprouts.</div> <div> These vegetables contain compounds that activate enzymes in the body that detoxify HCAs.</div> <bR> <div> <B>More information</B></div> <div> The U.S. Food and Drug Administration offers: <FONT SIZE="2" COLOR="#0000FF" FACE="Arial" >outdoor eating and food safety tips</FONT></div> <bR> <div> The Grill: Great Food That's Also Good for You</div> <div> The problem, by the way, is that grilling meat, chicken, and fish -- especially if it's charred or well done -- produces cancer-linked chemicals known as HCAs or HAAs.</div> <div> Animal fat dripping on hot coals creates another worry: stuff called PAHs.</div> <div> But you don't have to go flame-free.</div> <div> Just do one or more of the following, which actually tend to make grilled food taste even better. </div> <bR> <div> <B>1. Soak it up</B></div> <div> Marinating meat boosts flavor and tenderness while slashing production of cancer-causing HCAs by up to 90%, <FONT SIZE="2" COLOR="#0000FF" FACE="Arial" ><I><B>especially if the marinade has an olive oil base</B></I></FONT>.</div> <div> Make your own or just use bottled Italian dressing zinged up with extra garlic.</div> <div> <B>2. Do kabobs</B></div> <div> Small pieces of meat cook faster and produce fewer HCAs than caveman-size slabs do.</div> <div> Thread your protein of choice on a skewer with lots of veggies (cherry tomatoes, peppers, mushrooms, zucchini chunks, onions) and grill until just done.</div> <div> <B>3. Add a secret ingredient</B></div> <div> Making burgers?</div> <div> Mix in 1 teaspoon of wheat bran per pound of ground meat. It keeps burgers juicy, stops HCAs in their tracks, and won't even register on the carb meter.</div> <div> <B>4. Finish it fast</B></div> <div> Precook meat in the oven, microwave, or on the stove earlier in the day, then finish on the grill for great flavor and those tempting stripes.</div> <div> It also means people aren't waiting around for ages while dinner cooks.</div> <div> <B>5. Foiled again</B></div> <div> Cover the grate with punctured tinfoil. No flames, no drips, no HCAs -- and no grill clean-up either.</div> <div> Flipping your meat of choice frequently also helps curtail troublemakers.</div> <div> <B>6. Get skinny</B></div> <div> Trim fat from meat to curtail dripping. Cook chicken with the skin on, then toss the skin.</div> <div> You have nothing to lose but grease, calories, and carcinogens.</div> <div> <B>7. Have a glass of tea</B></div> <div> How about some iced tea with your baby back ribs?</div> <div> <I><B>Tea's supercharged antioxidants</B></I><FONT SIZE="2" COLOR="#000000" FACE="Arial" > help neutralize carcinogens.</FONT></div> <div> <B>8. Grill something besides the main course</B></div> <div> Bored with broccoli?</div> <div> Sick of sliced fruit?</div> <div> Throw them on the grill. Fruits and veggies don't produce carcinogens and many, from pears to pineapple, take surprisingly well to the brazier. Some ideas: </div> <div> Marinate portobello mushrooms in French dressing and grill like burgers. </div> <div> Serve flame-broiled radicchio brushed with olive oil and orange juice. </div> <div> Or for dessert, try these super-easy <FONT SIZE="2" COLOR="#0000FF" FACE="Arial" ><A HREF="http://www.okeatme.com/" TARGET="_top" TITLE="http://www.okeatme.com/"><I>Grilled Peach Sundaes</I></A></FONT> from our friends at Eating Well.</div> <bR> <div> Here's a great tailgating tip we learned from my catering days</div> <div> If you don't live too far from the football game,</div> <div> you can make something hot at home, like a big pot of chili or stew, and then dump it directly into a cooler.</div> <div> You need to have cleaned the cooler out really well, but then you can dump the food directly in and it will stay hot for hours.</div> <div> You have to make sure that the food is very, very hot when it goes in.</div> <div> Don't let it be lukewarm, because then it will hover at that danger temperature that might let bacteria grow.</div> <div> But if it's very hot, a cooler will keep it steaming hot, and you can ladle up big bowls directly from the cooler.</div> <bR> <div> <B>Food Quantities</B></div> <div> <B>For individual meats, fish, poultry</B></div> <div> 5-6 ounces per person</div> <div> <B>For multiple-meat meals and buffets</B></div> <div> 4-6 ounces per person</div> <div> <B>For pasta</B></div> <div> For a sit-down dinner, a pound of pasta will serve 4-6 </div> <div> For a buffet, a pound will serve 8-12</div> <div> <B>For vegetables</B></div> <div> With a premixed salad, estimate one handful person. </div> <div> One head of lettuce will feed about 5 people, taking into account different sizes--four medium heads will serve 15-20</div> <div> <B>For cocktail parties--finger foods, hors d'oeuvres, and appetizers</B></div> <div> Professional caterers estimate 10-12 items total per person</div> <div> <I><B>Additional Tips</B></I></div> <div> <B>Hors d'oeuvres if serving dinner</B></div> <div> 3 side dishes</div> <div> 1 cup savory side per person</div> <div> 1/2 cup sweet side per person (apple sauce, cranberry sauce, etc.)</div> <div> Side dishes</div> <div> <B>Beverages:</B></div> <div> 1/2 bottle of wine per person</div> <div> Non-alcoholic beverages (about 20% will not drink)</div> <div> 1 cup per person of seltzer, ginger ale, and water</div> <div> <B>Desserts:</B></div> <div> Calculate one full portion of dessert per person</div> <div> For multiple desserts, people will taste smaller portions of more items</div> <div> A cake that serves 10 will yield 15 portions if you're also having a tart.</div> <bR> <div> <B>Easy Salmon Cakes</B></div> <div> It is a great way to use convenient canned (or leftover) salmon</div> <div> the tangy dill sauce provides a tart balance.</div> <div> Makes 4 servings</div> <bR> <div> <B>Ingredients</B></div> <div> 3 teaspoons extra-virgin olive oil, divided</div> <div> 1 small onion, finely chopped</div> <div> 1 stalk celery, finely diced</div> <div> 2 tablespoons chopped fresh parsley</div> <div> 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon</div> <div> 1 large egg, lightly beaten</div> <div> 1 1/2 teaspoons Dijon mustard</div> <div> 1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)</div> <div> 1/2 teaspoon freshly ground pepper</div> <div> Creamy Dill Sauce (recipe follows)</div> <div> 1 lemon, cut into wedges</div> <bR> <div> <B>Directions</B></div> <div> Preheat oven to 450°F</div> <div> Coat a baking sheet with cooking spray</div> <div> Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat</div> <div> Add onion and celery; cook, stirring, until softened, about 3 minutes</div> <div> Stir in parsley; remove from the heat. </div> <div> Place salmon in a medium bowl</div> <div> Flake apart with a fork; remove any bones and skin</div> <div> Add egg and mustard; mix well</div> <div> Add the onion mixture, breadcrumbs and pepper; mix well</div> <div> Shape the mixture into 8 patties, about 2 1/2 inches wide.</div> <div> Heat remaining 1 1/2 teaspoons oil in the pan over medium heat</div> <div> Add 4 patties and cook until the undersides are golden, 2 to 3 minutes</div> <div> Using a wide spatula, turn them over onto the prepared baking sheet</div> <div> Repeat with the remaining patties</div> <div> Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes</div> <div> Meanwhile, prepare Creamy Dill Sauce</div> <div> Serve salmon cakes with sauce and lemon wedges.</div> <bR> <div> <B>Hot Chocolate Deluxe</B></div> <div> <B>Ingredients</B></div> <div> 1/4 cup boiling water</div> <div> 1/3 cup chocolate syrup</div> <div> 4 cups milk</div> <div> 1/3 to 1/2 cup coffee liqueur</div> <div> Garnish: whipped cream</div> <bR> <div> <B>Directions</B></div> <div> Stir together 1/4 cup boiling water and chocolate syrup in a medium saucepan</div> <div> add milk</div> <div> stirring until blended</div> <div> Cook over medium heat 6 to 8 minutes or until thoroughly heated</div> <div> Stir in liqueur. Garnish, if desired. </div> <div> Note: For testing purposes only, we used Kahlúa. </div> <div> Yield: 5 cups</div> <bR> <div> <B>Cherry Cordial Hot Chocolate</B></div> <div> <B>Ingredients</B></div> <div> 5 1/2 cups milk</div> <div> 1 1/2 cups half-and-half</div> <div> 1 1/2 cups chocolate syrup</div> <div> 1/2 cup maraschino cherry juice, divided</div> <div> 1 3/4 cups whipping cream</div> <div> 1 tablespoon powdered sugar</div> <div> Maraschino cherries with stems (optional)</div> <bR> <div> <B>Directions</B></div> <div> Heat first 3 ingredients and 7 tablespoons cherry juice in a Dutch oven over medium-low heat, stirring often</div> <div> Beat whipping cream at medium speed with an electric mixer until foamy;</div> <div> gradually add powdered sugar and reserved cherry juice, beating until soft peaks form</div> <div> Serve with hot chocolate;</div> <div> top each serving with a cherry</div> <div> Yield: Makes 8 1/2 cups</div> <bR> <div> <B>Hot Chocolate Nog</B></div> <div> It's best to serve this delicious beverage immediately, while it's still hot. <IMG SRC="17ae010f0.png" border=0 width="1" height="15" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">1 cup marshmallow creme</div> <div> 16 sheets honey graham crackers, halved crosswise</div> <div> 2 cups <FONT SIZE="2" COLOR="#0000FF" FACE="Arial" >Chocolate Fudge Ice Cream</FONT></div> <bR> <div> <B>Directions</B></div> <div> Spread 1 tablespoon marshmallow creme on the flat side of each of 16 cracker halves;</div> <div> spread 2 tablespoons Chocolate Fudge Ice Cream over each cracker half</div> <div> Top with remaining cracker halves, flat sides down, pressing gently</div> <div> Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm</div> <div> Totals include Chocolate Fudge Ice Cream Yield: 8 servings (serving size: 2 sandwiches)</div> <bR> <div> <B>Chocolate-Peanut Butter Fudge Squares</B></div> <div> Yield: Makes 5 dozen</div> <bR> <div> <B>Ingredients</B></div> <div> 3 cups sugar</div> <div> 1/2 teaspoon salt</div> <div> 1 cup milk</div> <div> 1/2 cup butter</div> <div> 3 tablespoons creamy peanut butter</div> <div> 1 teaspoon vanilla extract</div> <div> 1 (8-ounce) package semisweet chocolate squares</div> <div> 1 teaspoon shortening</div> <div> Garnish: peanut halves</div> <bR> <div> <B>Directions</B></div> <div> Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves</div> <div> Cover and cook 3 minutes; uncover and cook, without stirring, until candy thermometer registers 236° (soft ball stage)</div> <div> Remove from heat; add peanut butter and vanilla</div> <div> Beat at medium speed with an electric mixer until thickened; pour into a buttered 8-inch square pan</div> <div> Score into 1-inch squares with a knife; cool. Cut into squares</div> <div> Microwave chocolate squares and shortening in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice</div> <div> Dip fudge squares into chocolate mixture; place on wax paper</div> <div> Garnish, if desired; let stand until firm</div> <bR> <div> <B>Southwest Corn Pancakes</B></div> <div> Go wild with flavor!</div> <div> 1 1/2 cups Original Bisquick® mix </div> <div> 1/2 cup cornmeal </div> <div> 1 cup milk </div> <div> 2 eggs </div> <div> 1/2 cup shredded Monterey Jack cheese (2 oz) </div> <div> 1/2 cup frozen corn, thawed, drained </div> <div> 1/4 cup chopped green chiles (from 4.5-oz can) </div> <div> 1 teaspoon chili powder </div> <div> Sour cream, if desired </div> <div> Thick 'n Chunky salsa, if desired </div> <div> Shredded lettuce, if desired </div> <div> Sliced ripe olives, if desired </div> <bR> <div> Directions</div> <div> Brush griddle or skillet with vegetable oil or spray with cooking spray</div> <div> heat griddle to 375°F or heat skillet over medium heat</div> <div> In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended</div> <div> Stir in cheese, corn, chiles and chili powder</div> <div> Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly</div> <div> In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended</div> <div> Stir in cheese, corn, chiles and chili powder</div> <div> Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly</div> <div> Cook until edges are dry</div> <div> Turn; cook other sides until golden</div> <div> Serve with sour cream, salsa, lettuce and olives</div> <bR> <bR> <bR> </td> </tr></table></body>