Customer Appreciation Week is here! Join Truett's Grill in Morrow October 18-23, 2010 for Customer Appreciation Week for great give-aways, specials and events.
Activities:
TODAY- receive one FREE Homestyle Side from 11 am-9 pm. (one per person, dine-in only)
Tuesday - BOGO Day! Buy one Chick-fil-A Chicken Sandwich get one FREE from 11 am-9 pm. (limit 2 per person) Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Wednesday - FREE Chick-fil-A Chicken Biscuit from 6-10:30 am! Limit one per person. BOGO Breakfast Platters from 5-9pm!
Thursday - FREE Spicy Chicken Sandwich from 11 am-3 pm. Limit one per person. Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Friday - Free Chocolate Chunk Granola Cookies! Receive a FREE order of Chocolate Chunk Granola Cookies with any purchase from 11 am -9 pm.
Saturday - Receipt Day! Step 1 - Eat Truett’s Grill in Morrow anytime on Saturday, October 23 - Step 2 - Bring your receipt back anytime November 1-30, 2010 for that same meal FREE! Includes Chick-fil-A® Trays and Box Meals. This offer excludes discounted/free items, calendars, plush cows and gift cards.
Due to events for Customer Appreciation Week, there will be no Bingo on Wednesday, October 20th. Bingo will resume next Wednesday, October 27th at 9 am.
For a list of all events for October, visit the website’s Events Calendar at www.truettsgrillmorrow.com.
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Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Monday, October 18, 2010
Monday, September 20, 2010
Mommy & Me Date Night at Truett's Grill in Morrow
On Saturday, September 25th, Truett’s Grill in Morrow will hold its first ever Mommy & Me Date Night from 4-8 pm. This event allows moms and children of all ages to come out and enjoy some quality time together. Truett’s Grill is making this night extra special by having decorations, goody bags, a special craft, interactive games for the moms and children to play and special appearances by Alvin and the Chipmunks and the Chick-fil-A Cow. We will have a photographer on hand to take a complimentary photo and capture these special moments. We hope that you will make plans to join us for this event.
Call Truett’s Grill at (770) 210-0500 to make reservations for this special Mommy & Me Date Night. You can also check out www.truettsgrillmorrow.com to find out about our other events.
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Call Truett’s Grill at (770) 210-0500 to make reservations for this special Mommy & Me Date Night. You can also check out www.truettsgrillmorrow.com to find out about our other events.
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www.ArtsAcrossGeorgia.com
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www.FayetteFrontPage.com
Twitter: @FayetteFP
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Friday, November 6, 2009
Outdoor Cooking Sparks New Ideas for Thanksgiving Meals
(BUSINESS WIRE)--Americans are rethinking tradition this Thanksgiving with more than 70 percent of consumers saying they would opt out of the oven and instead grill (18 percent), smoke (25 percent) or fry (28 percent) their turkey, according to a new poll by the Hearth, Patio & Barbecue Association (HPBA). Turkeys can be fried in less than an hour, smoked over low heat for several hours or even cooked on a grill – each option offers a mouthwatering meal packed with juicy flavor and crispy taste.
According to the National Turkey Federation (NTF), an estimated 46 million turkeys will be cooked this holiday. Based on HPBA consumer poll responses, that means up to 32.2 million turkeys could be getting the boot from the oven! Americans agree that grilling, smoking and frying are preferable to the oven for a number of reasons:
* Allows you to try something new (54 percent of respondents)
* Gives you a more tender or juicy turkey (54 percent of respondents)
* Frees up space in your oven for other cooking (53 percent of respondents)
* Easier clean up (52 percent of respondents)
“More than one-third of Americans plan to cook some part of their Thanksgiving meal outdoors this year,” said Leslie Wheeler, HPBA Communications Director. “Americans look forward to cooking their holiday meal outdoors for its savory results and no muss, no fuss approach. Whether it’s to start a new family tradition, to try a new recipe or even just to free up space in the oven, more and more people are turning to grilling, smoking and frying for their Thanksgiving feast.”
Whether consumers plan to grill, smoke or fry this year’s whole turkey or turkey breast, HPBA and NTF offer preparation and cooking tips to ensure a safe and delicious Thanksgiving meal.
Tips for Outdoor Cooking and the Ultimate Turkey Experience
* Check to make sure the grill, smoker or fryer is in working order.
* Be sure to read the owner’s manual for safety precautions.
* Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
* Be sure to use the grill, smoker or fryer outside only – never indoors and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.
* Purchase a whole turkey according to the weight recommendations in your grill’s, smoker’s or fryer’s owner’s manual.
* Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
* Brine the turkey for increased flavor and moisture.
* Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
* Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165° F to 170° F in the breast and 175° F to 180° F in the thigh.
Don’t Forget The Trimmings!
Beyond the bird, seven in ten Americans admit that they would like to see grilled side dishes on their Thanksgiving platters, including grilled vegetables (51 percent) or grilled bread, fruits or desserts (18 percent). While the turkey is the centerpiece of the meal, Thanksgiving’s savory side dishes and trimmings can all be cooked outdoors. Try America’s Outdoor Cooking Experts Bill and Cheryl Jamison’s recipes for crispy smashed potatoes, grilled apples slices or grilled vegetable orzo, available at www.hpba.org.
For more recipes and tips on grilling, smoking and frying turkey, visit HPBA at www.hpba.org or NTF at www.eatturkey.com .
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According to the National Turkey Federation (NTF), an estimated 46 million turkeys will be cooked this holiday. Based on HPBA consumer poll responses, that means up to 32.2 million turkeys could be getting the boot from the oven! Americans agree that grilling, smoking and frying are preferable to the oven for a number of reasons:
* Allows you to try something new (54 percent of respondents)
* Gives you a more tender or juicy turkey (54 percent of respondents)
* Frees up space in your oven for other cooking (53 percent of respondents)
* Easier clean up (52 percent of respondents)
“More than one-third of Americans plan to cook some part of their Thanksgiving meal outdoors this year,” said Leslie Wheeler, HPBA Communications Director. “Americans look forward to cooking their holiday meal outdoors for its savory results and no muss, no fuss approach. Whether it’s to start a new family tradition, to try a new recipe or even just to free up space in the oven, more and more people are turning to grilling, smoking and frying for their Thanksgiving feast.”
Whether consumers plan to grill, smoke or fry this year’s whole turkey or turkey breast, HPBA and NTF offer preparation and cooking tips to ensure a safe and delicious Thanksgiving meal.
Tips for Outdoor Cooking and the Ultimate Turkey Experience
* Check to make sure the grill, smoker or fryer is in working order.
* Be sure to read the owner’s manual for safety precautions.
* Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
* Be sure to use the grill, smoker or fryer outside only – never indoors and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.
* Purchase a whole turkey according to the weight recommendations in your grill’s, smoker’s or fryer’s owner’s manual.
* Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
* Brine the turkey for increased flavor and moisture.
* Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
* Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165° F to 170° F in the breast and 175° F to 180° F in the thigh.
Don’t Forget The Trimmings!
Beyond the bird, seven in ten Americans admit that they would like to see grilled side dishes on their Thanksgiving platters, including grilled vegetables (51 percent) or grilled bread, fruits or desserts (18 percent). While the turkey is the centerpiece of the meal, Thanksgiving’s savory side dishes and trimmings can all be cooked outdoors. Try America’s Outdoor Cooking Experts Bill and Cheryl Jamison’s recipes for crispy smashed potatoes, grilled apples slices or grilled vegetable orzo, available at www.hpba.org.
For more recipes and tips on grilling, smoking and frying turkey, visit HPBA at www.hpba.org or NTF at www.eatturkey.com .
-----
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Monday, May 4, 2009
Marinate your grilled fare for taste and safety
(ARA) - Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?
Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances -- such as heterocyclic aromatic amines (HAAs or HCAs) -- form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.
But the researchers aren't just pouring water on our coals; they're coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.
Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn't labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.
If you're looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite -- minus the hazards of grilling smoke -- in their Mesquite BBQ Marinade.
For safe and delicious grilling with marinades:
* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.
* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.
* Marinate foods in the refrigerator -- not on the counter -- in a glass, plastic, or stainless steel pan.
* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don't baste with them during the last few minutes, don't dip your finger in the pan to taste and don't use the leftover marinade for sauce without cooking it first.
* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that's produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.
* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.
* Flip those burgers. Again. They'll cook faster (and produce fewer HCAs) if you turn them often.
* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don't have the same potential to produce harmful substances that can result from unsafe cooking procedures -- but they're delicious when marinated nonetheless!
Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:
Mediterranean Pasta Salad
Ingredients:
4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix
Directions:
In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.
Add olives, cheese or other vegetables if desired.
Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:
Tarragon Encrusted Salmon
Ingredients:
4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak -- minimum of 1-inch thick
Directions:
Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on fillets. Grill eight to 10 minutes or until salmon is just flaky.
Serve with sliced fresh tomatoes as a garnish.
For an online Summer Grilling Guide with many more useful tips and delectable grilling recipes, go to www.frontiercoop.com/grillingtips.
Courtesy of ARAcontent
-----
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Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances -- such as heterocyclic aromatic amines (HAAs or HCAs) -- form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.
But the researchers aren't just pouring water on our coals; they're coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.
Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn't labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.
If you're looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite -- minus the hazards of grilling smoke -- in their Mesquite BBQ Marinade.
For safe and delicious grilling with marinades:
* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.
* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.
* Marinate foods in the refrigerator -- not on the counter -- in a glass, plastic, or stainless steel pan.
* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don't baste with them during the last few minutes, don't dip your finger in the pan to taste and don't use the leftover marinade for sauce without cooking it first.
* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that's produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.
* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.
* Flip those burgers. Again. They'll cook faster (and produce fewer HCAs) if you turn them often.
* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don't have the same potential to produce harmful substances that can result from unsafe cooking procedures -- but they're delicious when marinated nonetheless!
Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:
Mediterranean Pasta Salad
Ingredients:
4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix
Directions:
In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.
Add olives, cheese or other vegetables if desired.
Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:
Tarragon Encrusted Salmon
Ingredients:
4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak -- minimum of 1-inch thick
Directions:
Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on fillets. Grill eight to 10 minutes or until salmon is just flaky.
Serve with sliced fresh tomatoes as a garnish.
For an online Summer Grilling Guide with many more useful tips and delectable grilling recipes, go to www.frontiercoop.com/grillingtips.
Courtesy of ARAcontent
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Monday, April 20, 2009
Grilling With Seasonal Fruits
(NAPSI)-Grilling is one of the most popular ways to entertain at home, but have you thought of preparing dessert on the grill?
For a light, refreshing dessert, pair the lively flavors of seasonal fruits with lime juice, grated gingerroot and the mellow taste of olive oil in Lime-Ginger Grilled Fruit. Pineapple, pear and apple chunks are tossed in a sweet marinade and grilled, then mixed with oranges, mango, kiwis, berries or other seasonal fruit favorites. Family and guests will appreciate this delightful departure from traditional fruit compote.
Lime-Ginger Grilled Fruit
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
3 teaspoons grated lime peel
3 tablespoons lime juice
1 tablespoon brown sugar
2 tablespoons extra virgin olive oil or other olive oil
3 teaspoons grated ginger root
2 (¾-inch-thick) slices fresh pineapple
1 Bosc or D'Anjou pear
1 large crisp apple
2 navel oranges, peeled and coarsely chopped
1 mango, peeled, pitted and diced
1½ cups blueberries or blackberries
1½ cups coarsely chopped hulled strawberries
1 kiwi fruit, peeled, cored and cut into pieces
⅓ to ½ cup powdered sugar
1. Heat grill to medium direct heat. Blend 1 tablespoon lime juice and brown sugar in small bowl to dissolve sugar. Blend in olive oil, 1 teaspoon lime peel and 1 teaspoon gingerroot. Peel and core pear and apple; cut each into quarters.
2. Brush pineapple, pear and apple lightly with olive oil mixture. Place fruit on grill. Grill 5 minutes; brush with remaining olive oil mixture; turn and grill 4 to 6 minutes longer. Remove from grill. Coarsely chop grilled fruit into bite-size pieces.
3. Place grilled fruit, oranges, mango, blueberries, strawberries, kiwi, remaining 2 tablespoons lime juice, ⅓ cup powdered sugar, remaining 2 teaspoons lime peel and 2 teaspoons gingerroot in large bowl; toss lightly to mix. For best flavor, cover and refrigerate at least 2 hours to allow flavors to blend. Serve in bowls or over sponge cake cups or cake, if desired. Makes 10 to 12 servings.
For more recipes, visit www.aboutoliveoil.org.
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For a light, refreshing dessert, pair the lively flavors of seasonal fruits with lime juice, grated gingerroot and the mellow taste of olive oil in Lime-Ginger Grilled Fruit. Pineapple, pear and apple chunks are tossed in a sweet marinade and grilled, then mixed with oranges, mango, kiwis, berries or other seasonal fruit favorites. Family and guests will appreciate this delightful departure from traditional fruit compote.
Lime-Ginger Grilled Fruit
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
3 teaspoons grated lime peel
3 tablespoons lime juice
1 tablespoon brown sugar
2 tablespoons extra virgin olive oil or other olive oil
3 teaspoons grated ginger root
2 (¾-inch-thick) slices fresh pineapple
1 Bosc or D'Anjou pear
1 large crisp apple
2 navel oranges, peeled and coarsely chopped
1 mango, peeled, pitted and diced
1½ cups blueberries or blackberries
1½ cups coarsely chopped hulled strawberries
1 kiwi fruit, peeled, cored and cut into pieces
⅓ to ½ cup powdered sugar
1. Heat grill to medium direct heat. Blend 1 tablespoon lime juice and brown sugar in small bowl to dissolve sugar. Blend in olive oil, 1 teaspoon lime peel and 1 teaspoon gingerroot. Peel and core pear and apple; cut each into quarters.
2. Brush pineapple, pear and apple lightly with olive oil mixture. Place fruit on grill. Grill 5 minutes; brush with remaining olive oil mixture; turn and grill 4 to 6 minutes longer. Remove from grill. Coarsely chop grilled fruit into bite-size pieces.
3. Place grilled fruit, oranges, mango, blueberries, strawberries, kiwi, remaining 2 tablespoons lime juice, ⅓ cup powdered sugar, remaining 2 teaspoons lime peel and 2 teaspoons gingerroot in large bowl; toss lightly to mix. For best flavor, cover and refrigerate at least 2 hours to allow flavors to blend. Serve in bowls or over sponge cake cups or cake, if desired. Makes 10 to 12 servings.
For more recipes, visit www.aboutoliveoil.org.
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Thursday, April 16, 2009
Great Dinners Start on the Grill
(ARA) - Dinnertime is a lot more fun as the grilling season gets under way and aromas of sizzling food fill the air. In fact, there’s a good case to make for cooking the whole dinner on the grill.
This time of year, supersweet corn from Florida ranks high on the list of delectable grillables -- and, like grilling, corn on the cob is just plain fun.
Ready for the Grate
Some cooks grill corn ears in their husks. But Cheryl and Bill Jamison, authors of "The Big Book of Outdoor Cooking and Entertaining," prefer to “flame sear” ears stripped of their husks. “You get a much deeper taste,” they say. Their basic recipe calls for basting the ears with melted butter as they grill over a medium fire. At the end comes a sprinkle of flaky sea salt. While the corn is cooking, throw chicken breasts, steak, pork tenderloin or sausages on the fire. Everything will be done at about the same time.
One easy idea from Diane Morgan, author of "Dressed to Grill: "Rub corn ears with a basting sauce like her zesty Hotlips Chili Butter (recipe below) and grill them alongside skewered chicken and bell pepper chunks. Then relax and chat while dinner takes care of itself.
Dual-use Rubs and Marinades
There’s no end to the marinades, slathers, basting sauces and rubs that make corn and other meal components taste fabulous. For instance, whip up a Greek-style marinade of olive oil, fresh lemon juice, garlic and oregano -- brush the mixture on skewers of pork chunks, corn rounds and zucchini that very conveniently add up to a meal.
For a great chicken and corn dinner, coat cutlets and ears with melted butter, olive oil or nonstick cooking spray. Sprinkle with a Southwest seasoning blend (or salt, pepper cumin and oregano) and head for the grill.
Many marinades and rubs are added before grilling so that the foods and flavorings will really bond. But freshly chopped herbs such as parsley or basil are best added after grilling the corn with just a light coating of oil -- that way, they’ll stay fresh and green. When a marinade like barbecue sauce might burn, basting at the halfway point is the right choice.
Grill Once, Eat Twice
As long as you’re grilling, why not cook extra? Serve corn on the cob tonight and refrigerate the leftover ears. The next night, scrape off the nicely caramelized kernels and toss with a few other ingredients for a distinctive salsa to go with your leftover grilled chicken, pork or other protein.
The Jamisons suggest combining the grilled kernels with diced red bell pepper, red onion and a bit of corn oil. They flavor the salsa with lime juice and salt and, just before serving, fold in diced avocado.
Grilled corn kernels can be used in lots of other ways. Sprinkle them into salads or soups, or add to shrimp or chicken salad destined for a wrap.
Supersweet Corn Care
Supersweet corn from Florida is in markets until June. Today, you may find corn in or out of the husk with kernels of yellow, white or both (bi-color) -- all of it has the same deliciously sweet flavor. Make sure you store the corn in your refrigerator to keep it fresh and sweet. For information on how to keep your corn fresh, visit FreshSuperSweetCorn.com/storage.
Grilled Corn with Hotlips Chili Butter
Serves six
1/4 cup butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked
Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.
Corn and Pork Skewers
Serves four
3 ears fresh supersweet corn, husked
12 ounces pork tenderloin or boneless, cooked chicken breasts
2 small zucchini
2 small sweet red bell peppers
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons oregano
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, eight to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for eight to 10 minutes, turning often.
For more delicious grilled corn recipes, visit www.FreshSuperSweetCorn.com/recipes.
Courtesy of ARAcontent
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This time of year, supersweet corn from Florida ranks high on the list of delectable grillables -- and, like grilling, corn on the cob is just plain fun.
Ready for the Grate
Some cooks grill corn ears in their husks. But Cheryl and Bill Jamison, authors of "The Big Book of Outdoor Cooking and Entertaining," prefer to “flame sear” ears stripped of their husks. “You get a much deeper taste,” they say. Their basic recipe calls for basting the ears with melted butter as they grill over a medium fire. At the end comes a sprinkle of flaky sea salt. While the corn is cooking, throw chicken breasts, steak, pork tenderloin or sausages on the fire. Everything will be done at about the same time.
One easy idea from Diane Morgan, author of "Dressed to Grill: "Rub corn ears with a basting sauce like her zesty Hotlips Chili Butter (recipe below) and grill them alongside skewered chicken and bell pepper chunks. Then relax and chat while dinner takes care of itself.
Dual-use Rubs and Marinades
There’s no end to the marinades, slathers, basting sauces and rubs that make corn and other meal components taste fabulous. For instance, whip up a Greek-style marinade of olive oil, fresh lemon juice, garlic and oregano -- brush the mixture on skewers of pork chunks, corn rounds and zucchini that very conveniently add up to a meal.
For a great chicken and corn dinner, coat cutlets and ears with melted butter, olive oil or nonstick cooking spray. Sprinkle with a Southwest seasoning blend (or salt, pepper cumin and oregano) and head for the grill.
Many marinades and rubs are added before grilling so that the foods and flavorings will really bond. But freshly chopped herbs such as parsley or basil are best added after grilling the corn with just a light coating of oil -- that way, they’ll stay fresh and green. When a marinade like barbecue sauce might burn, basting at the halfway point is the right choice.
Grill Once, Eat Twice
As long as you’re grilling, why not cook extra? Serve corn on the cob tonight and refrigerate the leftover ears. The next night, scrape off the nicely caramelized kernels and toss with a few other ingredients for a distinctive salsa to go with your leftover grilled chicken, pork or other protein.
The Jamisons suggest combining the grilled kernels with diced red bell pepper, red onion and a bit of corn oil. They flavor the salsa with lime juice and salt and, just before serving, fold in diced avocado.
Grilled corn kernels can be used in lots of other ways. Sprinkle them into salads or soups, or add to shrimp or chicken salad destined for a wrap.
Supersweet Corn Care
Supersweet corn from Florida is in markets until June. Today, you may find corn in or out of the husk with kernels of yellow, white or both (bi-color) -- all of it has the same deliciously sweet flavor. Make sure you store the corn in your refrigerator to keep it fresh and sweet. For information on how to keep your corn fresh, visit FreshSuperSweetCorn.com/storage.
Grilled Corn with Hotlips Chili Butter
Serves six
1/4 cup butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked
Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.
Corn and Pork Skewers
Serves four
3 ears fresh supersweet corn, husked
12 ounces pork tenderloin or boneless, cooked chicken breasts
2 small zucchini
2 small sweet red bell peppers
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons oregano
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, eight to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for eight to 10 minutes, turning often.
For more delicious grilled corn recipes, visit www.FreshSuperSweetCorn.com/recipes.
Courtesy of ARAcontent
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Wednesday, June 25, 2008
Kick Up The Heat With Grilling Marinades
(NAPSI)-One of the easiest ways to liven up your favorite grilling dishes is with the fresh tastes and aromas of simple, homemade marinades.
For example, Chipotle-Honey Marinade is a delicious alternative to a traditional barbecue sauce.
Perfect for pork, chicken and beef, this smoky and moderately spicy sauce is easily prepared by combining ketchup, honey and Tabasco chipotle pepper sauce. Together, these ingredients create a full-bodied sauce that is ideal for marinating your favorite cut of meat.
If you prefer fish or vegetables, try Citrus-Fennel Marinade at your next get-together. Lively ingredients such as fresh-squeezed orange juice, fresh lemon juice, orange zest, and fennel seeds combine together for a delicately sweet sauce that is balanced with the heat and spice from original Tabasco pepper sauce. This light and tangy marinade enhances the flavors of any grilled dish.
Chipotle-Honey Marinade
¼ cup ketchup
¼ cup honey
3 tablespoons Tabasco® brand chipotle pepper sauce
1 tablespoon cider vinegar
1 teaspoon salt
Combine ketchup, honey, Tabasco chipotle sauce, vinegar and salt in a medium bowl. Mix well.
Use as a marinade for pork or beef.
Makes 1 cup or 4 servings.
Citrus-Fennel Marinade
¼ cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons fresh-squeezed orange juice
1 tablespoon fresh-squeezed lemon juice
1 tablespoon grated orange zest
1 teaspoon salt
1 teaspoon fennel seeds
1 teaspoon original Tabasco® brand pepper sauce
¼ cup fresh chopped parsley or dill
Combine olive oil, garlic, orange juice, lemon juice, orange zest, salt, fennel seeds, original Tabasco sauce, and parsley in a medium bowl. Mix well.
Use as a marinade for fish or vegetables.
Makes 1¼ cups or 4 servings.
The fresh tastes and aromas of marinades can take a dish from ordinary to extraordinary.
For example, Chipotle-Honey Marinade is a delicious alternative to a traditional barbecue sauce.
Perfect for pork, chicken and beef, this smoky and moderately spicy sauce is easily prepared by combining ketchup, honey and Tabasco chipotle pepper sauce. Together, these ingredients create a full-bodied sauce that is ideal for marinating your favorite cut of meat.
If you prefer fish or vegetables, try Citrus-Fennel Marinade at your next get-together. Lively ingredients such as fresh-squeezed orange juice, fresh lemon juice, orange zest, and fennel seeds combine together for a delicately sweet sauce that is balanced with the heat and spice from original Tabasco pepper sauce. This light and tangy marinade enhances the flavors of any grilled dish.
Chipotle-Honey Marinade
¼ cup ketchup
¼ cup honey
3 tablespoons Tabasco® brand chipotle pepper sauce
1 tablespoon cider vinegar
1 teaspoon salt
Combine ketchup, honey, Tabasco chipotle sauce, vinegar and salt in a medium bowl. Mix well.
Use as a marinade for pork or beef.
Makes 1 cup or 4 servings.
Citrus-Fennel Marinade
¼ cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons fresh-squeezed orange juice
1 tablespoon fresh-squeezed lemon juice
1 tablespoon grated orange zest
1 teaspoon salt
1 teaspoon fennel seeds
1 teaspoon original Tabasco® brand pepper sauce
¼ cup fresh chopped parsley or dill
Combine olive oil, garlic, orange juice, lemon juice, orange zest, salt, fennel seeds, original Tabasco sauce, and parsley in a medium bowl. Mix well.
Use as a marinade for fish or vegetables.
Makes 1¼ cups or 4 servings.
The fresh tastes and aromas of marinades can take a dish from ordinary to extraordinary.
Monday, June 9, 2008
A Fayette Treasure to go away? Village Cafe closing?
It’s almost official. The Village Café is slated to close its doors the end of this month. Owner Tom Shaver is currently out of town so I was unable to talk with him. However, restaurant management and staff have confirmed that the 18 plus year institution and much-loved restaurant is closing unless a buyer saves the day. I’m hoping against hope that someone will step forward and save this important part of Fayette County’s past and present.
The restaurant is a favorite for many and is one of the few independent restaurants to have survived in this age of chains and franchises. The Village Café offers fine dining in a quiet setting. They are known for their friendly, personalized service and outstanding selections. In all the years I’ve been frequenting the Village Café I have yet to have had a bad experience with the food or the staff.
I once drove in the rain to get two bowls of their fantastic Cajun Corn and Crab chowder. My husband, Greg loves the Tuscan Meatloaf. At one point in the restaurant’s past they took it off the menu and only served it as a special. Greg made a comment that he wished it could be on the menu all the time. They made it a point to call him to let him know when it was going to be on the menu. Ultimately they put it back on the regular menu.
Last night my husband and I decided we’d go over for dinner after a long day of campaigning (he’s running for County Commission). Walking into the café was like walking into another world. You forget that you’re in the middle of a shopping.
The economy is sure to have had an affect on business. Yet, if what I am hearing from friends and the staff is correct, Tom is simply ready to retire and no one is stepping up to the plate to buy this wonderful restaurant. The lease is up, so someone could somewhat easily snap up the staff, the menu and the clientele and move to another part of the county.
***I hear tell that the Old Mill is going for somewhere in the neighborhood of four million. Wowzer. That would be a perfect place for the Village Café, but that is a very pricey tag which helps me to understand why, if the cost is accurate, it has been on the market for so long. Johnny Carinos in Fayetteville is also empty. I’m not sure that’s a good fit, but it is an empty restaurant in need of a tenant. Just outside Peachtree City the now-closed Buckhead Brewery & Grill building is available. I’m sure with a bit of thought I could find a few more spots a new owner would find workable.
The Village Café is a place where you always run into someone you know. It’s a place where everyone goes the extra mile to make sure you’re happy. When the Village Café goes away, another important part of Fayette County will go away. We will be losing one more thing that helps to set this county apart from the rest. We will be losing just a little bit of our uniqueness. I’m sorry to see them go and I’m hoping for a miracle.
*** We were quickly set straight on the price for the Old Mill. The asking price is $1.7 million! It sits on 4.25 acres, which may be where the price mix-up came from. We'd love to see someone snatch up the Old Mill, keep it intact! We'd love to see the Village Cafe in the building! If you haven't seen the Old Mill, drive down Hwy. 54 between Fayetteville and Peachtree City. It's the gorgeous place with the lake behind it, a water fall easily visible from the porch and glassed windows. It used to be one of our favorite places to eat. We did our part to keep the fish happy and fat after we ate and were a bit happier (although hopefully not fatter ;-)
The restaurant is a favorite for many and is one of the few independent restaurants to have survived in this age of chains and franchises. The Village Café offers fine dining in a quiet setting. They are known for their friendly, personalized service and outstanding selections. In all the years I’ve been frequenting the Village Café I have yet to have had a bad experience with the food or the staff.
I once drove in the rain to get two bowls of their fantastic Cajun Corn and Crab chowder. My husband, Greg loves the Tuscan Meatloaf. At one point in the restaurant’s past they took it off the menu and only served it as a special. Greg made a comment that he wished it could be on the menu all the time. They made it a point to call him to let him know when it was going to be on the menu. Ultimately they put it back on the regular menu.
Last night my husband and I decided we’d go over for dinner after a long day of campaigning (he’s running for County Commission). Walking into the café was like walking into another world. You forget that you’re in the middle of a shopping.
The economy is sure to have had an affect on business. Yet, if what I am hearing from friends and the staff is correct, Tom is simply ready to retire and no one is stepping up to the plate to buy this wonderful restaurant. The lease is up, so someone could somewhat easily snap up the staff, the menu and the clientele and move to another part of the county.
***I hear tell that the Old Mill is going for somewhere in the neighborhood of four million. Wowzer. That would be a perfect place for the Village Café, but that is a very pricey tag which helps me to understand why, if the cost is accurate, it has been on the market for so long. Johnny Carinos in Fayetteville is also empty. I’m not sure that’s a good fit, but it is an empty restaurant in need of a tenant. Just outside Peachtree City the now-closed Buckhead Brewery & Grill building is available. I’m sure with a bit of thought I could find a few more spots a new owner would find workable.
The Village Café is a place where you always run into someone you know. It’s a place where everyone goes the extra mile to make sure you’re happy. When the Village Café goes away, another important part of Fayette County will go away. We will be losing one more thing that helps to set this county apart from the rest. We will be losing just a little bit of our uniqueness. I’m sorry to see them go and I’m hoping for a miracle.
*** We were quickly set straight on the price for the Old Mill. The asking price is $1.7 million! It sits on 4.25 acres, which may be where the price mix-up came from. We'd love to see someone snatch up the Old Mill, keep it intact! We'd love to see the Village Cafe in the building! If you haven't seen the Old Mill, drive down Hwy. 54 between Fayetteville and Peachtree City. It's the gorgeous place with the lake behind it, a water fall easily visible from the porch and glassed windows. It used to be one of our favorite places to eat. We did our part to keep the fish happy and fat after we ate and were a bit happier (although hopefully not fatter ;-)
Tuesday, May 20, 2008
Splash More Flavor On Your Next Outdoor Meal
CC Note: We just love finding new ideas for summer cooking. Thought you'd enjoy this one.
NAPSI-The next time you plan the menu for a picnic or barbecue, treat your guests to more than the average outdoor fare with lighter and more flavorful recipes.
A typical outdoor meal may feature healthy eats slathered with not-so-healthy fixings. Marinades, butter, sour cream and dressings are a few traditional ways by which people try to add flavor to food, but in the process can add a surprising amount of calories and fat.
“The secret to being the star of every barbecue is easy, especially when your food explodes with flavor,” said Holly Clegg, author of “Trim & Terrific Home Entertaining the Easy Way.” “I like to use cooking wine and seasoned rice vinegar as alternatives for marinades, salad dressings and other condiments, to name a few. They ensure every outdoor meal is trim and terrific-my everyday food mantra.”
There are endless ways to put an extra kick in your fare, both on and off the grill. For example, seasoned rice vinegar splashed on salads and vegetables adds instant flavor and contains few calories and no fat. Infusing a meat marinade with cooking wine can also instantly liven up the taste while keeping it light.
To get you started, try Tandoori-Style Grilled Chicken Kebobs, which can add flair to your plates straight from the grill. This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked in tandoor ovens in India. The marinade also tastes great when used with seafood.
Tandoori-Style Grilled Chicken Kebobs
1 cup low-fat, plain yogurt
½ cup Nakano® Seasoned Rice Vinegar-Red Pepper or Roasted Garlic
½ small yellow onion, coarsely chopped
¼ cup gingerroot, coarsely chopped
2 large cloves garlic
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
2 pounds chicken tenders
8 (10-inch) skewers
1. In a blender, combine yogurt, seasoned rice vinegar and remaining ingredients except chicken. Cover and run on high until smooth.
2. Place chicken in a non-metallic bowl or sealable plastic bag. Add marinade and stir to coat chicken. Cover and refrigerate at least 8 hours or overnight, stirring chicken one or more times while marinating.
3. If using wood skewers, soak skewers in water 30 minutes. Drain chicken well and discard marinade. Thread chicken onto skewers.
4. Preheat grill to medium-high heat. Grill kebobs about 8 minutes over direct heat with cover closed. Use a metal spatula to turn kebobs. Grill with cover closed 6-8 minutes more or until chicken is no longer pink inside. Serves 6 to 8.
Marinating time 8-24 hours; cook time 14-16 minutes.
Notes:
• Kebobs may be cooked in the broiler.
• Marinate firm fish such as halibut and salmon no more than 8 hours; thinner fish fillets 2-3 hours. Grill whole pieces of fish, not skewered fish.
Nutrition Information, about 1/7 of recipe: Calories 180, Calories from Fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 90mg, Sodium 290mg, Total Carbohydrates 4g, Fiber 0g.
For more recipes and information, visit www.mizkan.com.
NAPSI-The next time you plan the menu for a picnic or barbecue, treat your guests to more than the average outdoor fare with lighter and more flavorful recipes.
A typical outdoor meal may feature healthy eats slathered with not-so-healthy fixings. Marinades, butter, sour cream and dressings are a few traditional ways by which people try to add flavor to food, but in the process can add a surprising amount of calories and fat.
“The secret to being the star of every barbecue is easy, especially when your food explodes with flavor,” said Holly Clegg, author of “Trim & Terrific Home Entertaining the Easy Way.” “I like to use cooking wine and seasoned rice vinegar as alternatives for marinades, salad dressings and other condiments, to name a few. They ensure every outdoor meal is trim and terrific-my everyday food mantra.”
There are endless ways to put an extra kick in your fare, both on and off the grill. For example, seasoned rice vinegar splashed on salads and vegetables adds instant flavor and contains few calories and no fat. Infusing a meat marinade with cooking wine can also instantly liven up the taste while keeping it light.
To get you started, try Tandoori-Style Grilled Chicken Kebobs, which can add flair to your plates straight from the grill. This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked in tandoor ovens in India. The marinade also tastes great when used with seafood.
Tandoori-Style Grilled Chicken Kebobs
1 cup low-fat, plain yogurt
½ cup Nakano® Seasoned Rice Vinegar-Red Pepper or Roasted Garlic
½ small yellow onion, coarsely chopped
¼ cup gingerroot, coarsely chopped
2 large cloves garlic
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
2 pounds chicken tenders
8 (10-inch) skewers
1. In a blender, combine yogurt, seasoned rice vinegar and remaining ingredients except chicken. Cover and run on high until smooth.
2. Place chicken in a non-metallic bowl or sealable plastic bag. Add marinade and stir to coat chicken. Cover and refrigerate at least 8 hours or overnight, stirring chicken one or more times while marinating.
3. If using wood skewers, soak skewers in water 30 minutes. Drain chicken well and discard marinade. Thread chicken onto skewers.
4. Preheat grill to medium-high heat. Grill kebobs about 8 minutes over direct heat with cover closed. Use a metal spatula to turn kebobs. Grill with cover closed 6-8 minutes more or until chicken is no longer pink inside. Serves 6 to 8.
Marinating time 8-24 hours; cook time 14-16 minutes.
Notes:
• Kebobs may be cooked in the broiler.
• Marinate firm fish such as halibut and salmon no more than 8 hours; thinner fish fillets 2-3 hours. Grill whole pieces of fish, not skewered fish.
Nutrition Information, about 1/7 of recipe: Calories 180, Calories from Fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 90mg, Sodium 290mg, Total Carbohydrates 4g, Fiber 0g.
For more recipes and information, visit www.mizkan.com.
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