caribbeanandworldrecipes

August 8, 2012

Asham Traditional Sweet

Filed under: recipes — Tags: , , , , , , , — caribbeanandworldrecipes @ 6:21 pm
Public relations of high-fructose corn syrup

Public relations of high-fructose corn syrup (Photo credit: Wikipedia)

Asham is a traditional Jamaican treat made of parched corn. The parched corn is ground into a very fine powder and mixed with sugar and spice.

 

Jamaican asham

Children and adults usually place a little of the powder in their palm and have it. It is available from stores that sell traditional Jamaican sweets. One of these stores is Reggae Treats, an online retailer that has a wide variety of traditional snacks and desserts.

July 29, 2012

How To Grill The Perfect Sausage

Filed under: outdoors, recipes — Tags: , , , , , , , — caribbeanandworldrecipes @ 9:01 pm
In the United States, Italian sausage is a sty...

In the United States, Italian sausage is a style of pork sausage noted for its seasoning of fennel and/or anise, containing at least 85% meat and no more than 35% fat. Made in sweet and hot styles, this kind of sausage is generally not cured. A typical method of cooking in grilling, as depicted here. (Photo credit: Wikipedia)

I love sausages and grilling them has to be one of the best ways to cook them but so often I’ve been to a barbecue party and found and absolute culinary disaster verging on a health risk

Let’s get one thing straight before we go any further and that is just because you’re having a barbecue, it doesn’t mean you have to serve poor quality sausages. So many times I’ve heard friends say “I’ve bought cheap sausages because we’re only going to burn them anyway”. Don’t accept the inevitability of it, if you buy poor quality, they will be full of fat which will spit and cause flare ups ending up with a burnt offering. There is an alternative way.

Accept the challenge, it is possible to cook a good tasty sausage on a barbecue grill and to make it easy for yourself you must start with a good quality sausage. For sure one of the fundamentals of any sausage is fat and the cooking process is effectively boiling the contents in the fat so there’s always going to be some spitting of fat but your task is to manage this.

What makes a well cooked sausage? For me it’s:-

 

  • A crispy texture to the skin
  • Light caramelization to sweeten the meat flavor
  • Succulent moist meat inside

 

One cooking method I have heard of is to pre-cook the sausage in water first to help disperse the fat so there’s less fat to spit (and so burn the sausage) when grilling but I don’t like this because it means less time on the grill to get the crispy caramelized skin that adds so much of the flavor. Maybe if you are a novice it’s worth having a pop but here’s my guide to how to cook the best sausage.

If using charcoal, be patient. You need grey / white coals that have well bedded down. If there’s any sign of black on the charcoal you’ll be susceptible to flare ups. If you’re cooking a number of things, put the sausages on last when everything is starting to die down. If you’ve got a gas grill then sausages should be cooked on low, in fact a low light under the searing plate is an excellent way.

Don’t prick the sausage. The whole idea is for the meat to cook in the fat and if you prick the sausage the fat simply runs out and the meat dries up – not to mention the fact that you’re inviting the fat onto the fire and encouraging further opportunity for flare ups and burnt offerings.

Cook the sausages as individual units, this makes them easier to handle and you can be sure that they cook on all sides. It may seem easier to use a basket so that you can turn more sausages at one time but I prefer not to because you only get to cook the sausage “top and bottom” and I think that you miss the opportunity to crisp up the skin all over and it’s also easier to serve a sausage that appears well done on the surface yet is undercooked inside.

To avoid an undercooked sausage you can of course use a temperature probe, generally you’re looking for an internal temperature of 165°F to consider the sausage cooked.

Don’t continually turn the sausages. Give them change to cook, take on color and caramelize on each side. Despite a sausage being round in cross section I typically look on a sausage as having four sides and cook accordingly. It is however sometimes difficult to cook on “all four” sides because your sausage is particularly bent. The best way to straighten a sausage is to use heat so place the sausage on the grill with the exterior curve directly over the heat first, the skin and meat on this side of the sausage will contract and it will straighten out.

I heard one gentleman talking about frying a sausage and recommending you place the sausage in the pan on a very low heat and cook slowly for two hours. Whilst I’m not recommending this length of time for the grill I hope it emphasizes the point that low and slow is the way to go.

Paul Yates writes barbecue pork recipes and barbecue beef recipes and publishes them in his barbecue blog.

Article Source: http://EzineArticles.com/?expert=Paul_Yates

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July 27, 2012

Diabetic Diet: How Tangerines and Oranges Can Help Cure Diabetes

English: Overview of the most significant poss...

English: Overview of the most significant possible symptoms of diabetes. See Wikipedia:Diabetes#Signs_and_symptoms for references. Model: Mikael Häggström. To discuss image, please see Template talk:Häggström diagrams (Photo credit: Wikipedia)

Don’t let anyone fool you. It is possible to cure type 2 diabetes and you can include many foods in your diabetic diet that contain substances that help cure diabetes.

Recent research proves that tangerines and oranges contain a substance called nobiletin that helps to cure diabetes. Specifically, nobiletin prevents the build up of fat in the liver and the subsequent over productive of insulin due to increasing glucose in the blood. Nobiletin also prevents the build-up of arterial plaque which causes heart disease and stroke.

Nobiletin is a very powerful antioxidant in a family of antioxidants called flavonoids. Antioxidants eradicate free radicals in the body that can lead to cancer, a compromised immune system, and a weakened body that can make it ripe for the development of diabetes. The underlying causes of all of these disorders are the same.

Tangerines contain more nobiletin than do oranges but both have a good quantity. Nobiletin is not found in lemons or grapefruit however. However, as an example of how variety is always good, lemons help diabetics in many other ways including very significantly lowering the glycemic index of any food it is added to and making your cells less insulin resistant.

The nobiletin is found in the tissues of the fruit and in the peel so just drinking juice is not as good as eating the whole fruit for this benefit. Grated peel is also a very tasty addition to salads and stirfries. You can also seep tangerine or orange peel in hot water for an excellent and very healthy tea. In fact, tangerine peel is has a mildly sweet flavor as a tea.

You really can can cure diabetes through diet and other natural means. I know because I cured my diabetes this way. I went from a HgAC1 of 10.6 to less than 6 (my last reading was 5.2) in less than 6 months and I’ve been able to keep it that way for quite a long time now. When I was first diagnosed, they were giving me insulin and then they wanted me to take a variety of prescription drugs for life.

They kept talking about how my disease would progress like it was a definite foregone conclusion this would happen. I finally said, “NO!” to the drugs, shopped around to find another doctor who would support my efforts to cure my diabetes naturally, and educated myself extensively on what to eat and what not to eat – and much of it is not as intuitive as you might think!

If you want to cure your diabetes naturally (or prevent your pre-diabetes from developing into full blown diabetes), what you need is a complete step-by-step well-organized guide that will give you all the information you need to cure your diabetes from one single source. This is one of the best guides available. You don’t have to settle for taking pills and shots your whole life.

Article Source: http://EzineArticles.com/?expert=Maxine_Fox

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July 26, 2012

Eggplant, Mushrooms, and Onions With Wild Rice

Filed under: gardening, outdoors, recipes, travel — Tags: , , , , , , , — caribbeanandworldrecipes @ 4:42 am
English: Three varieties of Eggplant

English: Three varieties of Eggplant (Photo credit: Wikipedia)

Skillet style side dish is the perfect accompaniment to beef, chicken, or pork. Sautéed eggplant, button mushrooms, and chopped yellow onion are seasoned with garlic, Italian seasoning, coarse sea salt, and fresh ground pepper. Vegetable mixture is combined with chicken broth, cream of mushroom soup, half-and-half, and cooked wild rice. Simmered 15 minutes until liquids are absorbed and flavors have had a chance to mingle. Serve hot with your favorite entrée.

Cook’s Notes:
As eggplant can be bitter, I recommend lightly salting the eggplant cubes and placing them in a strainer or colander for half an hour. The salt draws out any excess liquid, resulting in a milder flavored eggplant.

Substitute your favorite mushroom, such as shiitake or Portobello for a heartier dish.

Eggplant, Mushrooms, and Onions with Wild Rice

Ingredients:

3 tablespoons Salted Butter
3 tablespoons Extra Virgin Olive Oil, divided
1 Large Eggplant, peeled and cubed
1 Medium Yellow Onion, chopped
1 (8 ounces) package Sliced Fresh Button Mushrooms,
1/2 teaspoon Garlic, minced
1/2 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper
1 teaspoon Italian Seasoning
1 cup Low Sodium Chicken Broth
1 (10.75 ounces) can Condensed Cream of Mushroom Soup
1/2 cup Half-and-Half
1 cup Cooked Wild Rice

Preparation:

1. Heat the butter and 1 tablespoon of extra virgin olive oil in a large skillet.

2. Stir in the eggplant, and fry until tender, which takes about 5 minutes.

3. Remove the eggplant from the skillet, and keep warm.

4. Add the remaining 2 tablespoons of extra virgin olive oil to the skillet.

5. Stir in the onion and mushrooms and fry until they are tender, which takes about 5 minutes.

6. Return the eggplant to the pan, and season with the minced garlic, salt, pepper, and Italian seasoning.

7. Cook and stir for one minute to blend the flavors.

8. Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed.

9. Stir in the cream of mushroom soup, half-and-half and the cooked wild rice.

10. Simmer the mixture over low heat for 15 minutes, stirring occasionally.

11. Taste and adjust seasoning with salt and pepper if desired.

cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to http://www.EggplantRecipes.net, for the best, taste-tested eggplant recipes.

Article Source: http://EzineArticles.com/?expert=Tom_Lingle

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Trouble With Digesting Nuts

Filed under: food allergies, health, recipes — Tags: , , , , , , , , — caribbeanandworldrecipes @ 4:34 am
Iranian nuts & fruit

Iranian nuts & fruit (Photo credit: mcfcrandall)

How to Digest Nuts Better: Behind the Scenes

 

Salting, roasting, toasting, soaking – what helps, what hinders and why do so many people have problems with eating nuts? Here is a step by step breakdown of the digestive process, and how nuts are impacted by one’s digestive system.

How Digestion Breaks Down Nuts in Stages

Roughly a three-stage process, digestion begins in the mouth, when as you are chewing, enzymes in the saliva begin to break down the starch in foods. Later, enzymes in the stomach begin to release or unfasten the bonds (chemical in nature) that hold the proteins in food together. Still more enzymes in the intestines, together with bile, continue to break down foods (and nuts), working on the protein, starches and fats.

Not all materials can be broken down by the body, however, and high on the list is fiber, which is not digestible. Fiber makes its way through the intestines, only partially broken down by the bacteria in the colon; this process is again aided by the production of enzymes in this part of the body. Comparatively, starches are broken down in a couple of hours or less, while proteins take at least that long, and may stay in the body for upwards of 5 hours. Fat takes even longer, which means that high fat meals stay in the body for potentially many hours.

How Nuts Are Composed: Proteins and Fiber

High in both fiber and protein (as well as healthy fat – upwards of fifty percent), most tree nuts also contain a good deal of protein (10-20%). The fiber content in nuts is also significant, amounting to upwards of ten percent of their nutritional make-up. Nuts make up an excellent source of nutrition and sustained energy for these very reasons: the fiber and healthy fat contents, along with the protein, all make for a slow digestion cycle in the body.

Digesting Nuts: How Preparation Might Factor In

As mentioned earlier, cooking methods like roasting or baking can also influence the how your body successfully (or otherwise) digests nuts. Any type of cooking essentially breaks down food at a chemical level, in a way not dissimilar to the body’s own methods. The lower the temperature, the better the process aids the body itself in further breaking down and digesting the food. High-temperature baking and cooking destroys many of these same chemical bonds. The good fats to be found in nuts are among these bonds that are destroyed in high-temperature cooking.

Other Compounds Found in Nuts, and Digestion

Tannins, found in nuts, are naturally occurring complex polyphenolics, and are often found in woody plants. Polyphenolics are simply natural antioxidants that comprise an organic defense for plants; these may also be good for human health. The tannins’ main function in nature is a protective one, as their bitter taste deters many animals from eating the foods that contain them. For example, walnuts are chief among the foods high in tannin. Additionally, tannins are contained in cashews, pistachios, pecans and the skins of almonds and peanuts.

These same tannins are heat-resistant, so even high temperature baking and roasting does not break them down, which partially explains why the nuts might give some people trouble when digesting. The fibrous quality of nuts, given the intestine’s inability to completely break down fiber, also explains why there may be some trouble digesting nuts. Gas is produced by the intestine in many cases as some of the colon’s bacteria attempts to break down whatever parts of the fiber that it can.

Cooking, Roasting, Baking: Digestion Helpers With Nuts?

Cooking nuts in a variety of fashions, to recap, does aid in breaking down the starch elements of the the nuts’ nutritional make-up. However, the very elements that might increase difficulty in digestion, the high proteins, tannins and fiber, still produce problems for many. The plant protein-rich quality of nuts may prove to be handled well by the stomach, though in many cases, where the pancreas aids in the process, the roasting of the nuts can help improve nuts’ digestibility.

Digesting Nuts May Be Slow, But Benefits Are High

It is the healthy fats found in nuts that end up contributing to the slowing down of digestion the most. This is especially true when compared to how quickly the body may break down foods that are high in carbohydrates, like breads and fruits. The fiber in nuts is generally what gives a feeling of fullness, but the gas that is produced in the intestines as some bacteria attempt to break down the nut’s fiber may also promote a full feeling. Eating too many nuts at a time (beyond two servings) may produce many of the symptoms and effects mentioned above, leading a person to feel full and perhaps suffer mild indigestion. The reality is that the proteins, fiber and healthy fats are the cause – not over-eating.

Benefits of Soaking and Re-hydrating Nuts

Soaking nuts like almonds and cashews in filtered water re-hydrates them. (To find out even more on Re-hydrating Nuts [http://www.greeneggsandplanet.com/blog], read this Green Eggs and Planet post.) Beyond the enriched flavor and new texture, the process also removes chemicals known as enzyme inhibitors. These chemicals are natural, and exist for the purpose of protecting the nut until it is the appropriate time for it to sprout. When you soak the nuts in water, the fluids release the enzyme inhibitors and wash them away. For those who experience a bit of trouble when digesting dried nuts, removing the enzyme inhibitors (which can make the nut difficult to digest) may solve the problem.

Other options to aid in digestion include eating raw nuts in smaller portions, to maximize the healthy benefits of the nuts while minimizing the pain of indigestion, or lightly roasting nuts to begin the process of chemically breaking down the nuts. Avoid commercially roasted nuts, however, as the high temperatures (+170F) cause a breakdown of the fats in nuts, thus producing free radicals that are harmful to the body.

Matty Byloos writes and manages the Green Blog known as: Easy Ways to Go Green, as well as the Organic Food Blog: Organic Eating Daily

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Lowering Cholesterol Eating Nuts

Nuts such as walnuts (pictured above) are rich...

Nuts such as walnuts (pictured above) are rich sources of micronutrients and protein. (Photo credit: Wikipedia)

When I think of lowering cholesterol I think of the Paleolithic diet – the foods our ancestors ate long ago. What did they eat 10,000 or more years ago? The answer is simple – fruits, berries, nuts, and animals when they were lucky enough to kill one. It wasn’t fast food that’s for sure. Our bodies and physiologies were developed at that time on those foods. Our physiologies might not have changed over time, but our eating habits have.

Today most people shy away from nuts because of their fat content and consequent high calories. Eating nuts in reasonable amounts will not increase your weight. The secret to incorporating nuts in your diet is to substitute them in place of less heart-friendly snacks such as potato chips, donuts, cup cakes, etc. Not to add them to your existing diet.

Three ounces of pistachios (about two handfuls) have 400 calories. If you are eating 2,000 calories a day this makes up 20 percent of your caloric intake. However, the fats in nuts are the more heart friendly polyunsaturated and monounsaturated, and nuts have no cholesterol. The monounsaturates with some polyunsaturates in nuts make an ideal combination of fats which have been linked to improving cholesterol levels and promoting heart health.

Many studies have shown that HDL good cholesterol levels have been boosted and LDL bad cholesterol and total cholesterol levels have been reduced when nuts were added to the test subjects’ diets. Also levels of triglycerides (blood fats) have been shown to be reduced by eating nuts.

Each type of nut will have varying levels of the following, but generally nuts contain:

o Low levels of saturated fats.

o High levels of monounsaturated and polyunsaturated fats.

o All have No cholesterol.

o Dietary fiber.

o Plant protein, which makes them a good alternative to meat; nuts are also high in the amino acid arginine.

o Vitamins E, B6, niacin and folic acid.

o Minerals such as magnesium, zinc, iron, calcium, copper, selenium and potassium.

Exceptions: consumption of coconuts, palm nuts – these nuts have the highest levels of saturated fat and their consumption should be limited. Brazil nuts, macadamias, cashews and pine nuts also contain large amounts of saturated fats relative to remaining nuts.

Peanuts are really not a nut, but a legume. They have a high level of folate (lowers the risk of heart disease) and are high in fiber. Peanuts may cause allergies in some people.

Some nuts are high in omega-3 fatty acids which are also found in fish. These fatty acids improve the health of artery walls and help prevent blood clots.

One study showed that people with high total cholesterol and LDL concentrations found eating almonds to be especially effective in reducing these levels.

When you purchase nuts try to get them with no salt added or lightly salted (if you are not salt sensitive). Nuts by themselves have only trace amounts of sodium.

Probably the best advice is to have a handful (nine to 15 nuts) of a variety of nuts daily, especially walnuts and almonds.

Only buy nuts that are natural or dry roasted without added oils or heavily salted.

A handful of nuts equals about one ounce and this is the serving size shown on most
‘Nutrition Facts’ panels on food labels.

Vegetarians, who avoid red meat, need to eat nuts almost daily because nuts are a good substitute for meat (they contain protein, fat, iron, zinc and niacin). For example, ½ cup of nuts or two tablespoons of peanut butter are roughly equivalent to a serving of meat.

As long as you control your total calories, eating a handful of nuts daily should help prevent weight gain. The fat, protein and fiber in nuts help you feel full longer, so you eat less during the day.

At snack time try a handful of nuts instead of a donut or sticky bun. You’ll be eating heart-healthy food, helping to lower your cholesterol, and not gaining weight. Remember to limit your portion to a handful.

In summary, nuts have been a part of our diet since the dawn of time. They contain many beneficial nutrients. They have been shown to lower total cholesterol, LDL bad cholesterol, and triglycerides, and raise HDL good cholesterol levels. With the exception of four or five nuts which are high in saturated fat, most of their fat content is heart friendly. They are high in calories. This is not a problem if they are substituted in the daily diet for other less heart-friendly snacks like sticky buns, donuts, potato ships, etc. A handful of mixed nuts a day is all that is needed to lower your cholesterol provided you consider these calories in your daily total you should not gain weight.

Tim Lazaro is a nutrition scholar and competitive, masters runner who writes on issues related to heart health, natural-food diets, and aerobic exercise. By employing the diets and life-style changes that he writes about, he has lowered his total cholesterol and lost weight. If you want to learn more about lowering your cholesterol, download his Free guide here: Five Secrets to Lowering Cholesterol

Article Source: http://EzineArticles.com/?expert=Tim_Lazaro

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July 21, 2012

10 Steps to Grilling The Best BBQ Boneless Chicken Breasts

Filed under: outdoors, recipes, travel — Tags: , , , , , , , — caribbeanandworldrecipes @ 9:55 pm

‘Grill Master’ isn’t a title reserved only for Dad’s and their Dad’s. You too can learn how to grill the perfect BBQ chicken breasts and you won’t have to take cooking classes to find out how.

If you want to learn how to grill the best BBQ chicken, then read this entire article to become a BBQ chicken master.

Grilling chicken on a gas grill or charcoal does not have to be intimidating, just as long as you follow these 10 proven steps to grilling the best BBQ chicken.

10 Steps to Grilling BBQ Chicken Breasts:

 

  1. Trim any of the excess fat and skin from chicken breast.
  2. Rinse the boneless skinless chicken under cold water. Lightly remove any excess moisture with a paper towel, but do not dry completely.
  3. Coat the chicken breasts with olive oil and sprinkle salt on both sides.
  4. Sprinkle powdered BBQ chicken seasoning on both sides of the breast. You can use any preferred seasoning, but BBQ seasoning adds a distinct flavor that enhances grilled chicken.
  5. Preheat your gas grill to a high heat. It is better to use propane, but charcoal will do the trick as well.
  6. Spray the cooking grill with a non-flammable no-stick grilling spray.
  7. Place the chicken breasts on the hot grill, all facing the same direction.
  8. Apply BBQ Sauce to the top side of each breast and close, or cover the grill.
  9. After seven minutes, turn the chicken breasts over, applying BBQ sauce to the cooked side, then re-close, or cover the grill.
  10. After an additional seven minutes, flip the chicken breasts over and once again, apply another coat of BBQ sauce. Let them lay for 10-15 seconds, flip and then apply an additional coat of BBQ sauce and then turn off the burners and close the gas.

 

You’ll then remove the chicken from the grill and place them on a plate or platter where you should let them stand at least 5 minutes before serving.

Grilled chicken

 

NOTEThese tips should be followed when grilling medium-sized breasts. If you purchase breasts that seem large, thick or heavy, you should increase the grill time by 1-2 minutes per side. If you have a meat thermometer, chicken should be cooked to 165 degrees Fahrenheit before consumption. The purpose of coating the chicken breasts with olive oil and salt is to help lock in juices and flavor once they are exposed to the high heat.

Consuming raw or undercooked chicken is not recommended and could cause serious illness, or worse.

Steven Lewis is experienced at writing articles that help you accomplish life at a higher level. He hopes you enjoyed reading this article and his reward is that you’ve learned something valuable from his knowledge.

Article Source: http://EzineArticles.com/?expert=Steven_M_Lewis
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July 19, 2012

Grapes That Make the Best Wine

Filed under: culture, gardening, health, recipes, travel — Tags: , , , — caribbeanandworldrecipes @ 10:57 pm

The wine making process can make wine out of any fruit that contains residual sugar after harvesting. I can guarantee that many of these wines will have some alcohol in them, but most will not be very tasty since they are usually sweet and poorly balanced. The grape has emerged as the champion wine making fruit over the years because it contains the highest sugar of most other fruits and yields about 11 percent alcohol. The tartaric acid and tannins found exclusively in grapes is responsible for its unique tastes. There probably is also a little snob appeal since grapes have royal origins, and fruit wines are more associated with home brews during prohibition.

The variety of grape is the most important factor in your wine’s style and taste. Of course red grapes make red wine and white grapes make white wine, but many other factors such as levels of sugar, acidity, and tannins make a huge difference in taste. The varieties discussed below have proven over the years to make the best wine and are the most popular. Any new research in developing new vines looks at tweaking these varieties to be more disease resistant, more productive, and to grow in colder climates. Most of these wines originated in Europe, but now are planted around the world in temperate climates.

Top White Wines

 

  • The Chardonnay grape variety is a classic white wine grape grown all around the world. Origins are in the Burgundy and Champagne regions of France. It makes a full bodied, complex wine that is often aged in oak.
  • The Sauvignon Blanc grape from Loire and Bordeaux can be grown in warmer regions and are higher in acid that most whites. It is often identified by its grassy flavor, and is often called Fume Blanc.
  • The Pinot Blanc grape is used to produce light, dry, pleasant white wines. It originated in Alsace region of France.
  • The Pinot Gris grape variety is known as Pinot Grigio in Italy and Rulander in Germany. In general it produces wines of average quality except in Alsace and Tuscany.
  • Riesling makes wines from very dry to very sweet but are usually made in semi-dry styles that accent the fruity flavors. They are originally form the Moselle and Rhine valleys of Germany as and the Alsace region of France.
  • Gewurztraminer originated in Germany and Alsace and is known for its floral fragrance and spicy flavor. It grows well in cool climates..
  • The Viognier grape from the Rhone valley is becoming more popular as more is planted in California. It makes wines of medium body with a fruity flavor..
  • Chenin Blanc is a white grape from the Loire Valley (Vouvray). It makes white wines that are fragrant and high in acid, and is often used as a base for jug wine.
  • The Muscat family makes wines that are generally sweet and very floral. It is known as Moscato in Italy and Moscatel in Spain and also is often used for sparkling wines.

Top Red Wines 

 

White grapes used for wine

  • The premier red wine grape is Cabernet Sauvignon and is the dominant grape in the Bordeaux region of France. The Cabernet Sauvignon grape produces distinctive wines that are tannic and full bodied. They are always barreled in oak and may age for up to 10 years in the bottle..
  • The Merlot grape is very similar to Cabernet Sauvignon but makes a wine lower in tannins that matures faster and is softer in texture. Merlot is blended with Cabernet Sauvignon to make the famous “Bordeaux Blend” which is know as Meritage in the US.
  • Pinot Noir is the top wine in the Burgundy region of France. It is also a major grape in most fine quality Champagne and sparkling wines. It low in tannin and relatively high in acid and produces a medium body wine with exceptional flavor.
  • Known as Syrah in France and Shiraz in Australia, this grape originated in Persia. It produces full bodied wines of intense color and flavor.
  • Zinfandel’s origin is unknown and it is grown almost exclusively in California. It probably arrived in the US from Italy or Croatia. This grape makes solid red wines with good fruit and structure. It was popular with home winemakers during prohibition and were the only vines that survived those “dark ages”.
  • Sangiovese is the primary grape grown in Italy’s Tuscany and is used to make Chianti. Sangiovese wines are spicy, have a smooth texture, medium body and good acid levels,.
  • Barbera is a red wine grape grown mostly in Italy. It has some of the flavor characteristics you would find in Cabernet Sauvignon but with higher acid levels
  • Cabernet Franc is a grape most often used in Bordeaux blends to add acidity and aroma. It is lighter and fruitier than Cabernet Sauvignon and was first planted in the Loire region of France.
  • Carignane grapes are widely planted throughout the world. They originated in Spain and grow well in Mediterranean climates. Wines are full bodied with strong fruit and tannin characteristics.
  • The Gamay grape started in the Beaujolais region of France. These wines are light, low in alcohol, high in acidity and very fruity. They should not be aged very long
  • Grenache grapes are a sweet grape that started in the Rhone valley. It is one of the most popular because its wines are fruity, full in flavor, and have overtones of spice. It is often the base for jug wines.

 

Gino Marino is a grape growing and wine making expert. You can find out more about grapes and wines at http://www.grapesmakewine.com.

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How to Cook Chestnuts on the Stove

Filed under: health, recipes, travel — Tags: , , , — caribbeanandworldrecipes @ 10:46 pm

Snow, presents, yuletide logs, Christmas trees and Christmas carols never fail to surround us with that cheerful holiday spirit. Another thing that never fails to remind me of Christmas is a fresh bowl of roasted chestnuts. The delicious taste and enticing aroma of roasted chestnuts even up until today immediately brings me back to my childhood where each Christmas was spent with the entire family and roasted chestnuts were a “staple snack” during the very jolly December holiday. Although technically roasting chestnuts require you to use a grill but in this day and age, a stove is sufficient.

The first step in roasting the chestnuts is to turn on the fire on the stove and to set it to a low flame. This is to make sure the chestnuts are cooked properly without directly burning them. Before cooking them, poke the flat underside of the nuts with a fork to enable the steam to escape because this prevents the chestnuts from exploding! Since we’re going to roast the chestnuts on the stove, the chestnuts are placed in a long handle pan. Throughout the time the chestnuts are being cooked on the fire, sprinkle some water on them to ensure they do not completely dry out.

Roasting chestnuts on the stove

Leave the chestnuts to roast for about fifteen to twenty minutes, while they’re still cooking, remember to stir them around to ensure each chestnut is equally cooked, preventing them from burning. Once they’re done cooking, switch the oven off and allow them to cool for about five to ten minutes. After the cooling period, the chestnuts are ready to be cracked open and eaten. You can add salt and sugar according to the wishes of your taste buds to make sure these delectable fruits are enjoyed at its best. What easy steps for such a delicious treat!

Another way on how to cook chestnuts on the stove is to boil them in a pot. Add a little salt to the water while the chestnuts are inside the pot and wait for them to boil. Once the water starts to boil, turn the oven off and drain the chestnuts and allow them to cool down. Once they’re cool enough, peel the skin off because the skin would be easier to peel now they’ve been cooked. The boiled chestnuts can be eaten alone or with a garnish. They are also used as stuffing for turkeys during Thanksgiving and other occasions.

Chestnuts are not necessarily eaten only during Christmas or Thanksgiving but on normal days as well. They’re delicious and there’s no denying that. No wonder they wrote a Christmas song in dedication to these delicious little fruits!

Stuart is writing for many websites, He enjoys writing on wide range of topics such as how to cook chestnuts on stove and Homemade Decorations for Christmas. You may visit for more details.

Article Source: http://EzineArticles.com/?expert=Stuart_Michael_M

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July 10, 2012

Texas Style Grilled Shrimp

Filed under: recipes — Tags: , , , , , , , — caribbeanandworldrecipes @ 1:45 pm

Ingredients you will need:

16-20 Extra jumbo, or colossal shrimp, de-veined, raw. You can leave the shell on if you prefer, and are afraid of burning your shrimp, or you can remove it totally. I prefer to remove them if they do not have the head still attached. If they still have the head attached you can leave the head on, and remove the vein, and outer shell still leaving the tail on and it makes for really a nice rustic presentation.

3/4 Cup Spicy Sweet Baby Rays BBQ sauce, you can add more if you like they just need to be coated. If Sweet Baby Ray’s is unavailable then any local spicy BBQ should do the trick.

1 T chopped fine cilantro, you can take this down to 1 tsp if you do not like so much cilantro

2 cloves of minced garlic

1/8 to 1/4 tsp of cumin powder

Canola Oil, about 1/2 cup.

Coarse salt and black pepper to taste, or a pinch of each

1/2 lime, juiced

*****skewers metal or if you are using wooden they will need to be soaked if you do not want them to burn during the cooking process

Closely guarded secrets & recipes of the world’s best grill master

Grilled shrimp

Create the Marinade:

Marinade: Add all ingredients into a zip lock bag or tupper ware container. Mix the marinade well and add the shrimp, and evenly coat all of them. Let set in the fridge for at least 30 minutes to an hour.

Preheat grill to a medium heat, you can make a higher heat if you are grilling other items just make sure to grill the shrimp last because you do not want to burn them.

Butterfly shrimp by slicing “almost” through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Or, as a second option remove all of the shell and skewer them, if you do not want to take the time to flip each shrimp from side to side. Just leave a gap in the skewer so they will cook evenly.

Grill about 3 minutes on each side, or maybe a little longer if you are using the colossal shrimp and depending on the heat of your flame. Cook until the shells are hot pink and shrimp is opaque. If the shell has been removed then make sure that the flesh is pink and that there has started to be a slight curvature in the tail. The proteins are coagulating and they are probably very close to being done. At this time pull from the grill and the carry over cooking will finish them off right before you serve them. ** It does not take long for you to over cook your shrimp. So be very careful not to ruin a delicate meal.

This is a really quick and easy recipe that you should be able to knock out pretty quickly. It would be great for a weekend meal or even a tail gate party. It should serve 3-4 people easily if you get the jumbo or colossal shrimp. Enjoy!

I have been doing Research and Development for the last 5 years and I have developed many recipes. These recipes should be very easy to replicate, and I hope you have fun cooking them. They are healthy, quick and easy to prepare. If you are a foodie and like great flavorful dishes then you will want to try my newest recipes.

Article Source: http://EzineArticles.com/?expert=Shelley_R_Pogue

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