Weekly Food for Thought with tips on grilling ribs, "Barefoot Contessa: How Easy Is That?" by Ina Garten and more.
Need a rundown on ribs? The National Pork Board has the tips and tricks you need to know to take your grilling game to the next level:
* Back ribs originate from the blade and center section of the pork loin, which is known for the "finger meat" between the bones. Back ribs also are referred to as "baby" back ribs because they are smaller than spareribs.
* Spareribs, usually larger and heavier than back ribs, are known for their delicious, meaty pork flavor.
* Dry rubs are a mixture of herbs and spices applied to ribs just before barbecuing to create an intensely flavorful, smoky crust.
* Ribs are often basted with sauces during the barbecuing process to enhance flavor and to create a sweet and savory glaze. For best results, brush ribs generously during the last 30 minutes of cooking.
* Always use tongs, not a fork, to turn ribs as they cook –– piercing the meat causes juices to escape.
-- Family Features
Tip of the Week: Using a glaze
To glaze food means to coat food with a sweet or savoury liquid, which will result in a smooth and shiny surface. Baked goods may be glazed with egg wash or diluted honey. Aspic is used to glaze cold meats and vegetables. Jelly makes an excellent glaze, as does highly reduced meat stock.
Easy recipe: Drill Sargento Burger
8 ounces ground Black Angus Chuck
1 tablespoon finely minced Vidalia onion
1 teaspoon chopped Italian parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 dashes Worcestershire sauce
1/2 teaspoon fresh minced garlic
2 teaspoons olive oil
1 slice Sargento Deli Style Sliced Sharp Cheddar Cheese
1 slice Sargento Deli Style Sliced Baby Swiss Cheese
1 slice (1/4-inch thick) ripe beefsteak or heirloom tomato
1 split top bun
2 thick slices bacon, cut in half
1 heaping tablespoon sauteed onions
Mix beef with onion, parsley, salt, pepper, Worcestershire sauce and garlic. Shape into pattie. Brush lightly with olive oil and grill until desired doneness. Meanwhile, toast bun and spread mustard on bottom half. Warm onion and cook bacon. Put burger on bottom half of bun, top with onions and Swiss. Melt cheese under a broiler. Top with tomato slice, lightly seasoned with salt and pepper. Top with bacon and cheddar cheese. Melt cheese under a broiler, top with bun.
Did You Know?
Nearly half of all foodborne illnesses could be eliminated if people would wash their hands more often when preparing food. -- EatRight.org
During which of these years was the Oreo was introduced? Hint: It's the same year the Titanic sunk.
Answer is at bottom of column
Wise to the Word: Hard-shell clam
One of the two varieties of clam, the other being soft-shell clam. On the East Coast, they come in three sizes. The smallest are littleneck clams, which have a shell diameter less than 2 inches. Next comes the medium-sized cherrystone clam, and the largest of this trio is the chowder clam. Among the West Coast hard-shell varieties are the Pacific littleneck clam, the pismo and the small, sweet butter clams from the Puget Sound.
Number to Know
743: One medium vanilla milkshake from Burger King is 743 calories.
The Dish On …
"Barefoot Contessa: How Easy Is That?" by Ina Garten
Ina proves once again that it doesn’t take complicated techniques, special equipment or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest cookbook is all about saving time and avoiding stress while having fun in the kitchen. Home cooks will find fantastic recipes that are easy to make but still have all that deep, delicious flavor Ina is known for.
-- Crown Publishing Group
Food Quiz Answer
GateHouse News Service