caribbeanandworldrecipes

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.

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

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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 14, 2012

Using Herbal Tea to Detox

Filed under: health — Tags: , , , , , , — caribbeanandworldrecipes @ 11:32 pm

Have you ever found yourself feeling rundown, tired, or just generally “blah”? Most of us have been there.

It might be the lingering effects of a cold or flu, exhaustion from a hectic schedule, or the consequences of a wild weekend.

If you find yourself feeling rundown frequently, you might want to consider a detoxification program.

You may think that detoxifying your body is only necessary after a crazy night (or weekend) of heavy drinking. Not so! Detoxification promotes healthy liver function and it’s something you can, and should, take advantage of at any time.

One of the easiest and most effective ways to detox is with herbals teas.

What detox benefits can you enjoy from herbal teas? I’d be glad to tell you.

Using Herbal Teas for Detox

As you can probably imagine, there are many types of herbal teas on the market: green tea, black tea, white tea, even dandelion tea!

You can select an herbal tea based on its flavor but you want to make sure the tea you choose includes the active ingredients gynostemma, lycopodium, or lycium.

I’ll spare you the science lecture (you’re welcome) but the gist is that these herbs have shown considerable antioxidant and liver detoxification activity. They also help your body create bile: a fluid made in the gallbladder that clears out heavy metals like copper and zinc and breaks down fats.

When you drink a beer or glass of wine your liver starts working overtime to break down and absorb the alcohol. A drink every now and then in moderation isn’t a big deal, but after throwing back three or four your poor liver can’t keep up.

If you’re a social drinker using teas for detox is a must. An herbal tea with the active ingredients gynostemma, lycopodium, or lycium helps your liver function properly and that gets you feeling better, faster.

What if you never drink? Well, you can still use herbal teas for detox and promoting your health and well-being.

Definitive detox diet- Insider secrets to radiant health

Tea growing

Promote Your Health and Well-being with Herbal Tea

Even if you do everything right and make healthy decisions your environment and diet can put you in jeopardy: unseen pollutants in the air and water, chemicals and additives in your food, the unhealthy choices of the people around you – it’s impossible to protect yourself against everything.

Now, in NO WAY am I suggesting you should live in fear. I don’t want you to worry that you’re waging a losing battle to stay healthy. You’re not. Focus on the things within your control and don’t get too hung up on the stuff you can’t change. You can do A LOT to promote your own health.

And that’s where an herbal tea for detox comes in.

Herbs are nature’s wonder drugs and you can take advantage of their health benefits through a hot, satisfying cup of tea.

Consider this: Green tea is loaded with antioxidants, particularly epigallocatechin gallate which is 200 times more powerful than Vitamin E at fighting the free radicals that cause cancer, strokes, and the aging process.

Why wouldn’t you want to take full advantage of those awesome health benefits?

Make herbal teas a part of your daily routine and enjoy their health benefits for life!

If you’d like to learn more about the incredible health benefits of herbal tea please visit us at http://www.teasfordetox.com

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

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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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Meringues: Weeping Meringues and a No Fail Recipe for Meringue

Filed under: Uncategorized — Tags: , , , , , , — caribbeanandworldrecipes @ 12:35 pm

Someone recently emailed us with a question about meringues: how to keep them from weeping. I asked the two experts that I know, our pastry chef, Marne and my mother. Marne’s first inclination was that she might not be beating the whites enough, therefor the sugar crystals are not fully incorporated causing it to weep. My mother automatically assumed that the eggs were not a room temperature when she started. So we put out collective heads and books together and came up with the following:

Tips for Meringue and a recipe:

1. Separate eggs while they are cold.

2. Allow whites to come to room temperature (always) since that is the temp they need to be beaten at to incorporate more air.

3. Use a small deep bowl and make sure the beaters are very clean (any grease will interfere with the beating) the whites will increase 2 1/2 – 4 times their original volume. A rotary hand mixer will make a soft meringue but you will need an electric mixer to make a hard meringue.

4. When the whites are beaten to the foamy stage, add salt and cream of tartar (1 tea to each 1 cup beaten egg whites) cream if tartar helps it reach maximum volume and increases the stability.
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5. The amount of sugar to add depends on the type of meringue: 2 T sugar to each egg white for soft meringues (toppings) and 4-5 T per white for hard meringues (shells). Beat in sugar gradually, 1 T at a time until no grains of sugar can be detected. The sugar is added when the whites have reached soft peaks; if added too early, meringue will not reach its full volume.

6. When spreading meringue, make sure it is spread over the entire surface so that the filling is completely covered and the meringue is attached to the edge of the dish. This prevents shrinkage of the meringue during baking.

7. To prevent weeping, make sure you bake them properly. Bake a soft meringue in a preheated 350 oven for 12-15 minutes, depending on the thickness of the meringue, or until golden brown. Cool at room temperature. After it reaches room temp, you can refrigerate.

Here is an recipe to keep your meringue from weeping and it will hold up a a few days.

for a 9″ pie: 4 eggs at room temp, 6 T sugar, 1/48 tea salt, 1/2 tea vanilla

Put egg whites and sugar in mixing bowl and place the bowl in a pan of hot water. stir constantly, until whites feel warm, then add the salt and vanilla. Remove the bowl from the hot water and beat with an electric mixer on high speed until stiff, firm and shiny. Spread on filling, taking care to cover and touching edges to seal. Bake at 350 for 12-15 minutes or until delicately browned.

Allow to cool before cutting or chilling.

Peggy Bloodworth left a job as a sales VP in a high tech company entertaining clients around the world for a personal chef and catering business where she is chef for swank party givers in Research Triangle Park, NC. More party ideas, recipes, menus and pictures can be found on her website swank website. She maintains a large garden and vineyard. Menus are well researched, recipes are mostly original and the ingredients are fresh, organic and frequently from her garden.

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

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August 31, 2011

Uses for Coal Ash in Roofing Shingles and Bowling Balls

Filed under: business, environment, health — Tags: , , , , , — caribbeanandworldrecipes @ 12:27 am

Coal ash is a byproduct of the burning of coal. In the attempt to control the negative environmental impact of burning coal, most producers of coal ash attempt to find applications of the ash in other industries.

 

There are many coal ash applications, even in the kitchen. Coal ash in the kitchen is located in some concrete countertops. Several companies find uses for coal ash in roofing shingles and bowling balls.

 

These roofing shingles and bowling balls are more resistant to fracture and provide good resistance to the degradation that can result from weathering.

August 30, 2011

Favorite L’Oreal Models : Aishwarya Rai

Filed under: art, business, culture, fashion, travel — Tags: , , , , , , , , — caribbeanandworldrecipes @ 11:30 pm

Aishwarya Rai is an Indian model and actress and a former Miss World. She won Miss World in 1994. She is also one of the successful women who has been chosen at one time or another by the cosmetics company L’Oreal to represent its brand. Aishwarya is the favorite L’oreal model of some consumers.

 

Aishwarya Rai represented the brand as one of the Loreal models in the early part of 2011. She was later replaced by Freida Pinto, who acted in Slumdog Millionaire.

 

Aishwarya Rai has acted in films written in several languages, including Tamil, English and Bengali. To date, she has appeared in more than 40 different films. She is married and her husband is an actor as well. His name is Abhishek Bachchan.

Using a Ginger Poultice to Relieve Arthritis Pain

A ginger poultice can be used to relieve arthritis pain. Fresh ginger can be used in the poultice. If this is unavailable, powdered ginger is a good substitute.

A warm ginger poultice can be applied to painful joints to relieve arthritis pain. It can be used for both rheumatoid arthritis and osteoarthritis. It can also be used to treat injuries received in football or other sports.

Learning how to make a ginger poultice will help you to utilize the health benefits of ginger. Before using it, discuss it with your doctor.

Pain Relief for a Stomach Bacterial Infection

A stomach bacterial is caused by pathogenic bacteria. These bacteria invade the stomach wall, damaging it and causing inflammatory diseases such as peptic ulcers and Crohn’s disease. These bacteria which can cause peptic ulcers are called Heliobacter pylori(H. pylori).

A stomach bacterial infectioncan be very painful. To alleviate the pain, over-the-counter medications such as Zantac can be used.

Amoxicillin or another antibiotic is also given, to help kill the H. pylori bacteria. Antibiotics are usually taken for about 2 weeks.

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