caribbeanandworldrecipes

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 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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