How to Grill Pork

How to grill pork, a video tip from Summer Kitchen. For more great grilling tips and recipes, visit www.summerkitchen.tv!



http://www.youtube.com/watch?v=48h6-AfGY5g&hl=en

crispy fish

making a fish paper roll



http://www.youtube.com/watch?v=ZmxrQcmnMA4&hl=en

7-27-2009 Uyen Thy's Cooking - Vietnamese broiled pork patty Nem Nuong Part 3

7-27-2009 Uyen Thy's Cooking - Vietnamese grilled pork patty Nem Nuong Part 3



http://www.youtube.com/watch?v=clrYozlY1RY&hl=en

Simple Recipe - Lemon and Herb Pasta

Grocery List:
- 3-4 cups of penne pasta (You can use more or less dependent upon need. You can also substitute different pastas)*
- 2 tablespoons of olive oil
- 3 tablespoons of lemon juice
- 3 tablespoons chopped parsley
- 3 tablespoons chopped green onion
- Dash of crushed red pepper/or ground black pepper to taste
- 1-2 cloves minced garlic**
***Optional - 2 grilled/broiled chicken breasts***

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain. While pasta is cooking, chop parsley and onion (and minced garlic if you choose to use it). In a small bowl, combine olive oil, lemon juice, and black pepper. Mix lemon and oil mixture well and toss with the pasta. Add parsley and onion (and garlic) and mix more. Serve hot or cold.

Notes:
*Remember that if you choose to make more pasta, you will have to adjust the following ingredients. My advice: Forget the math and eyeball it. It makes for an exciting kitchen.*

**Some people do not like raw garlic. It is a little potent and can turn a dish spicy. I would only add this if you have tried it in the past or really enjoy garlic.**

***As an option, you can broil or grill two chicken breasts, slicing them into edible chunks and tossing them in with the parsley and onion. This is not at all necessary, however, it makes for a great addition.***

Source:
I cannot quite remember where I got this recipe from. When I cook it, it is usually off the top of my head.

Tacos N More - Maricopa, Arizona

These are some of the best tacos in town. You can get them with traditional soft corn tortillas or of course the Americanized hard shell. They have a variety of tacos to include puerco (shredded pork), carne asada (grilled steak), lengua (beef tongue), cabeza (cow's head), pollo (chicken), and even my favorite, tripas (tripe), which from what I understand, this is the only place in town that serves this. They are located at: 19171 N. John Wayne Pkwy (aka AZ State Highway 347) Maricopa, AZ 85239 I highly recommend this place if you're ever in town, or you're traveling somehow between Interstate-10 and Interstate-8, which actually, it's right in between the two freeways. RIght down the road is the Harrah's Ak-Chin Casino Hotel.



http://www.youtube.com/watch?v=e6rRhfJdOGU&hl=en

How to Grill Pork Chops

At the store

One of the most important steps to any grilling project, including grilling pork chops, is picking the right cut of meat and selecting quality meat. The main cuts of pork chops that you will find in the supermarket or at your local butchers shop are:

1. Loin chops (center-cut chops)

2. Rib chops (center-cut chops)

3. Sirloin chops

4. Blade chops (or shoulder chops)

The best cuts for grilling pork chops are the loin chops or the rib chops.

1st key step in learning how to grill pork chops - Buy fresh, center-cut rib chops or loin chops that are 1 inch thick.

In the kitchen

If you want to prevent your pork chops from becoming overly dry on the grill, brining your pork chops is a must. Pork chops, like chicken, are a leaner cut of meat so they require a brine to help make them juicy and tender. A basic brine is nothing more than salt water with a little sugar added. The salt helps the meat to absorb the water and helps breakdown proteins in the meat, thus making it more tender.

Basic brine recipe

* 1/2 cup Diamond Crystal Kosher Salt (recommended) or 1/4 cup Table Salt (without iodine)

* 1/2 cup sugar

* 8 cups cold water

You can always experiment with adding different flavors to your brine such as peppercorns, garlic cloves, bay leaves or substitute table sugar with brown sugar or molasses. Place chops in a container that will allow them to be fully submerged within the brine mixture. Pour enough brine over the chops to submerge. Cover and refrigerate for 2 - 4 hours for 1-inch thick chops.

Remove the pork chops from the refrigerator and the brine. Pat the chops dry with a paper towel and let sit for 30 minutes in order to bring them to room temperature. Since we have infused our pork chops with salt, we do not want to add any more salt to the surface of the meat. However, we will want to add a little flavor. I like to brush the chops with a little olive oil and then rub-in some cracked pepper and some chopped garlic to each pork chop. You can also use your favorite rib rub or other type of pork rub.

2nd key step in learning how to grill pork chops - Brine the chops.

On the Grill

You will want to create a three-zone fire to grill the chops. If you have a charcoal grill, create a coal bed on one side of the fire that is 3 briquettes deep and on the other side of the grill a zone with a single layer of briquettes. Separate the two with an area that has no coals. If you are using a gas grill, you will want a medium heat zone (350 - 450F) and a high heat zone (450 - 550F). First, place the chops over the high heat zone and replace the lid. After 1 minute, remove the lid and flip the chops. After another minute, flip the pork chops and move them to the medium heat zone, then replace the lid. Let them cook for 3 more minutes. Flip them one more time and leave them over the medium heat zone. Cook the chops until they reach an internal temperature of at least 145F at the thickest part of the chop (an instant read thermometer is an essential grill tool) and have a nice light pink color in the center.

3rd key step in learning how to grill pork chops - For most of the grilling time, keep the pork chops over medium heat with the lid on. The chops are done when they are not totally white but have a very light pink color in the middle.

Grilled Pork Chops Recipe - Cook Them the Healthier Way

The most important thing to remember before you attempt grilled pork chop recipes is this: This type of meat grilled has a tendency to dry quickly. Pork is a delicious grilling meat for its wonderful flavor. But, it can taste dry if overcooked. On the other hand, pork should always be cooked so that no pink color can be seen. Having that in mind, there are many ways to prepare pork on the grill that are as delicious as they are appealing in presentation. With pork, preparation is important to achieve the correct results. Grilling any meat can create a tough, dry texture is not properly prepared beforehand.

One of the simplest grilled pork chop recipes requires a simple blend of crushed garlic, lime juice and olive oil.

Lemon may be substituted if preferred for this recipe.
1-2 crushed garlic cloves (depending on your preference for stronger garlic flavor)
2 tablespoons of olive oil (extra virgin preferred)
the juice of 1 lime (or lemon as preferred)
1/3 cup water
Salt and pepper to taste
(Optional: For a bit of heat, add 1 small dried jalapeno pepper)

In a small bowl, combine lime juice, olive oil and water. Whisk until well blended. Add crushed garlic, salt and pepper. Brush pork chops until well coated. Allow to stand in a large bowl for 20 minutes. Pork may turn a slight white color from marination. Grill over low to medium heat until meat is fully cooked through.

Some grill pork chop recipes are as easy as 1-2-3:
Brush chops with olive oil to retain juices.
Add salt and pepper to taste
Grill on both sides
When pork chops are done, brush with prepared tomato sauce on each side and grill for 3-5 minutes more on each side or until slightly brown.

Another of these easy and quick grilled pork chop recipes has a down-home flavor. Yet the ingredients are simple to blend together:
1 tablespoon of spicy brown mustard
1/2 cup molasses
1/2 cup finely chopped onions
1/3 cup bacon cooked until crumbly
1 tablespoon water

Blend all ingredients in a small bowl. Grill pork chops 3 minutes. Brush with mixture. Grill over slow flame until meat is cooked through.

Grilled Pork Chops and Apples
Prepare a rub using the following ingredients:
1/8 teaspoon cinnamon
1/8 teaspoon chili powder
1/8 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup chopped fresh or dehydrated coriander (fresh preferred)
Blend all ingredients. Set aside.

Marinate Pork Chops for 20 minutes in 1/2 cup apple cider vinegar, 2 tablespoons walnut oil, 1 teaspoon sugar and 1/2 cup water. Drain pork chops but reserve the marinade.

Grilled Apples: Apples may be any baking variety preferred. Core Apples to remove seeds. Apples may be prepared with or without skin. They are prettier if you use red and greed apples with the skins on. But, either way is preferable. Dip whole apples in remaining marinade. Roll in brown sugar until lightly coated. Place on a grilling tray or foil.

Rub pork chops on both sides until a delicate color. Place chops and apples on grill, turning until thoroughly cooked through.

Pork chops with angel and mustard

A quick and easy recipe for pork chops.... www.beyondbakedbeans.com Serves 2 2 pork chops An apple, peeled, cored and cut into 8 pieces 15g butter Splash of white wine Splash of cream 1 tablespoon grainy mustard 1 tablespoon chopped parsley A squeeze of lemon juice Salt and pepper Pat the chops dry and season with salt and pepper. Heat some oil in a frying pan over a medium-high heat and add the chops. Fry for 5 minutes and turn. Add the butter and apple to the pan and cook for a further 3-5 minutes until the meat is cooked (it should be firm to the touch). Remove the chops to a warm plate, turn the apples and cook for a further minute or two. Remove the apple and add a slosh of white wine. Simmer for 30 seconds, turn down the heat and add the cream, parsley and mustard. Simmer for another minute, taste for seasoning and add a squeeze of lemon juice and salt and pepper if necessary. Serve with the pork chops and whatever veg you fancy - I can recommend baked sweet potatoes and cabbage.



http://www.youtube.com/watch?v=vTujhzNYlJQ&hl=en

SUCCESSFUL JUMP (1-3)

Licence To Grill Season 3 Episode 9 SUCCESSFUL JUMP BBQ Shrimp Slow Roasted Pork Butt Sugared Almonds Papaya Slaw Grilled Lemonade Chicken Recipe: www.knight-tv.com



http://www.youtube.com/watch?v=Vz37nPPVRl4&hl=en

Preparing Pork Ribs

Pork Ribs are meaty cuts taken from the loin and belly rib sections. There are several different styles of cuts and some very tasty and proven ways of preparing pork ribs.

There are several different types of cuts that are all lumped into the general category of pork ribs. There are back ribs, country style ribs, button ribs, and spare ribs among others. Although the different cuts are taken from different sections of the animal and there is some variety in how they are cooked, most of the good recipes will work equally as well for any of the different cuts. The choice is usually made on personal taste and what is available.

Many people prefer beef ribs to pork ribs for use in their recipes. In many cases, the recipes for either are interchangeable. Again this is a matter for personal taste and each side is going to have its adherents. In the middle are the people who just enjoy good ribs regardless of the origin. The most common recipes for cooking ribs call for barbeque and slow smoking. Some people think the longer and slower they are cooked, the better the taste. This is most likely true, but many people lack the time to cook the ribs too slowly. However, especially when smoking and grilling ribs, the slower they are cooked and the longer, the better they will turn out.

The first step in preparing pork ribs for barbeque is to let them come up to room temperature. Then, remove the membrane carefully from the back of the cut. Some people do not bother with removing the membrane and most recipes do not mention it, but when the meat is going to be seasoned and slow cooked, the membrane tends to block the absorption of the seasoning and smoked flavor from penetrating into the meat. The membrane is easily removed. Just use a knife to separate a portion of it from the meat and then you can usually just pull it free with your fingers.

Marinating is another of those preference things. Many people recommend marinating the ribs overnight in your favorite marinate before cooking. There are literally thousands of recipes for marinates if you do not have a favorite. Garlic, onion, Worcestershire sauce, and even Tabasco sauce are used in different combinations. One good recommendation is to coat the meat with yellow mustard just before putting on the grill and after any other seasonings have been applied. This tends to create a very tasty crust that seems to seal in the seasonings.

The meat should be cooked at about 200 degrees. Smokers are best, but kettle grills will work too. In a kettle grill turn the meat frequently and do not allow them to cook too fast. Pork ribs can be cooked in the oven, of course. Many people parboil the ribs before grilling as well. This can be helpful when you know you are not going to be able to take the four hours or so that are required as a minimum for the best grilling.

How to Make Pork Chops with Caramelized Onions : How to Pour Broth Over Pork Chops

How to pour broth over pork chops;tips, tricks, techniques and more in this free online cooking video taught by master chef David Postada. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=qxcY2foc1hM&hl=en

Bar B Cuing with Megalife21 05/10 Part 1

Bar B Cuing with Megalife21. James prepares pork end loin chops marinated in Jamaican jerk dry rub seasoning, plus grilled Dominican eggplant, zuchini, and Colombian style arepas. www.myspace.com/megalife21 www.youtube.com/megalife21



http://www.youtube.com/watch?v=sfudpYl0EYM&hl=en

Porcelet with Chef Kerry Heffernan at South Gate

This little piggy went home from the market with Chef Kerry Heffernan and loved it. Treated with care and the deliverance of only a professional, Chef Heffernan delves into the taste and proper preparation of crusted D'Artagnan porcelet and greens. "Trick: Porcelet is supple; the best way to prepare it is a quick sear followed by a slow braise. Tip: Braising the meat helps tenderize it. Tip: You should Choose Porcelet over a standard pork chop when you want a juicier piece of pork. Technique: Tying up your meat helps it hold its shape while cooking. Tip: Panko (breadcrumbs made from crustless bread, and commonly used in French and Japanese cuisine) adds texture to a delicate meat. Tip: Soft vegetables such as wilted spinach leaves, grilled eggplant, and shallots are a nice complement to a crispy Porcelet. "



http://www.youtube.com/watch?v=ULe3bjNlr2g&hl=en

3 Affordable Places to Eat in Boracay

To beach lovers, Boracay can be the ultimate destination. Yet staying in beaches that this paradise island has to offer normally comes with a hefty price. If you plan to stay in Boracay for more than a couple of days, your choice of places to eat can put a huge dent on your budget.

Just remember, though it may be small, Boracay has over 200 restaurants for you to choose from. These range from costly fine dining to your neighborhood eateries. Expats who've fallen in love with the island have also opened restaurants featuring food from their native country.

If you're on a lookout for restaurants that serve good food without the attendant high price tag, then read on.

Smoke Restaurant

One popular gastronomic destination for those who go to Boracay on a budget is Smoke Restaurant. With two outlets in D*Mall, Smoke is a popular choice for both locals and tourists who delight in appetizing yet inexpensive meals.

There are a lot of options if you decide to eat in Smoke, and everything should be well within your budget. For starters, its fish salpicao is Php 65, its -- silog dishes are at Php 80, and its wide selection of pancit starts at Php 80. Although the serving-size may be small, you could easily order another dish and still stay well within your budget.

Their bestsellers include sinigang soup, hunter's chicken, and stuffed squid. They also have sandwiches, omelets, and pastas. Meanwhile, if you like your food fresh, you can also buy fish from the nearby market and have it cooked in Smoke. Not in the mood to step out of your room? Smoke also delivers for an additional minimal fee.

Blue Berry Restaurant

Famous for its sumptuous grilled food at affordable prices, Blue Berry Restaurant is situated near the entrance of D*mall. Among its most popular dishes are grilled pork, seafood, or chicken, and their specialty, calamares. Its patrons also take note of its lomi soup and piña coladas that are priced as low as Php 20 during happy hour. It also has sandwiches for those who are not in the mood for rice. Php 50 to Php 80 should be enough for a hearty meal.

Bite Club Grilled Burgers

Though not as famous as Smoke in providing good food on a budget, Bite Club Grilled Burgers is slowly gaining a reputation for satisfying huge appetite on the beach without the need to shell out a lot of cash. Located in D*mall beside the Ferris wheel, Bite Club Grilled Burgers offers huge hamburgers that start at Php 115 for the Club Burger. The Burgerella costs Php 130 while the Bomb!, Php 175.

Choose your patty first: it can be quarter-pound, half-pound, or one-pound; beef, chicken, fish, or even mozzarella-stuffed. And then pick your toppings. Comparable with the big burger places in the metro, Bite Club has a wide variety of toppings to choose from. You can have blue cream cheese, garlic and cheese cream, Cajun-style sauce, or wasabi teriyaki with your burger. The ubiquitous potato wedges are served on the side.

Take the time to explore Boracay and the food choices it has to offer. You'll realize that eating here doesn't have to be expensive at all.

2 Helpful Pointers to Remember in Using the Different Types of Electric Grills For Easy Grilling

Open grill and Contact grill are the two types of electric grill that can be use for grilling any kinds of dishes.

Using the electric grills can make your barbeque party easier. With just the use of electricity, it will hasten the grilling process of the food. It is an efficient cooking equipment that will not let you starve while waiting for the food during barbeque parties. It distributes even heat that will provide a well cooked dish perfect for the hungry guests. Below are the helpful pointers to follow in grilling with the different types of Electric grill:

Open Grill

Some of the open grill have an on or off switch in it. Others have meters that indicate temperature. If you have this type of electric grill you should set it to 400 degrees Fahrenheit ideal for grilling. In setting up an open grill you must first find a flat ground so that the grill won't easily tumble. This is to avoid fire and accidents. Before placing the food to the grill, you must preheat the grill first for sanitation. Oil spray is also ideal if the grill does not have a non-stick surface. Place the meat on the grilling surface and provide your full attention on to it. Allow the food to cook halfway and use a tong to flip the food for the other side to get cooked as well. Flip the food at the least possible times to have an even cooking on both sides. Know the food's internal temperature by placing a digital temperature on it before removing it from the grill. Also don't forget to clean your grill well. You must first unplug it and let it cool completely. Remove the removable parts and wash it with hot water and soap. Let the grill parts dry completely.

Contact Grill

You can use a contact grill by setting it up on a clean countertop level. Make sure that every part of the contact grill is clean. Plug it for electricity and close the plates right after. Preheat it just like the open grill for sanitation proposes. When the ready light turns on or change its color depending on you contact grill, you can then put on the food on the heat plate for grilling. Open the grill and put the food in the center of the lower plate. Then close it and clamp it shut for the dish to get cooked. Leave it for about 20 minutes. Precooked dishes only take lesser time to cook. A digital thermometer is also used to know the internal temperature of the food. When the dish is already ready, open the contact grill to remove the food. Unplug it and wait for the plates to cool down. When the plates are cooled down it is advisable to wipe the plates with a wet sponge. Allow it to dry before using it again.

I'M HUNGRY! - Awesome Grilled Lamb

Here's a great simple recipe for lamb chops. Cook on a BBQ grill for even better results!



http://www.youtube.com/watch?v=fD2zti4yzhk&hl=en

Exotic Culinary Treats

Your local butcher shop can supply your need for chicken and pork, but what do you do if your tastes are a little more exotic than that?

While your local butcher may fall short when it comes to these strange food stuffs, there are many people out there to fill the niche. A quick search online will reveal multiple sources of wild meats. And most can deliver cuts just as fresh as the store down the street.

Most of the rare-meat suppliers you will find online will promise to deliver their products on-time and in the highest quality conditions. They do this by flash-freezing the products on-site, thus preserving their freshness. The meat is also stored in air-tight plastic bags and delivered in freezer trucks.

There are literally dozens of web portals online plying their trade in exotic meats, fish and poultry. Most accept a variety of payment options from credit cards to automatic bank account withdrawals.

Shipping and handling charges will also be a part of the transaction process, though most suppliers will include this information before the purchase is completed. Some suppliers may take their payments via PayPal as well as through traditional methods.

Even people living in some of the most secluded parts of the world can receive shipments from exotic food suppliers, though these buyers may find themselves having to pay for the added costs of delivering to these locales.

With the advent of programs like the Travel Channel's "Weird Foods" and "Anthony Bourdain," once niche food suppliers are seeing an increased demand for the products they supply.

While many people might prefer a regular, old hamburger and fries, more and more people are turning to the unusual and the exotic to get their culinary kicks. And restauranteurs are only too happy to help, providing new flavor and texture experiences to their hungry customers.

Make a Non-Traditional Grilled Turkey Holiday Recipe This Year!

Instead of the traditional way of cooking a holiday turkey in the oven, why not try something new, daring and delicious? This recipe might convert you over to cooking a unique non-traditional tasty turkey for the holiday season, or even anytime or the year! The advantages of cooking this way is a no-fuss, no-basting, beautiful turkey. The most time will be spent on the preparation of your bird. Once you're done with the prep work the cooking is a breeze. You can prepare the turkey the night before and store it in the fridge. Here's the recipe:

Grilled Whole Turkey
Serves 8-10

You will need a one 12 pound turkey and an average-sized outdoor gas grill. Also, a large roasting pan with a rack will be needed. Here are the rest of the ingredients:

About 3 cups of chicken stock, or store bought chicken stock (in a box), 2-3 teaspoons of garlic powder, 2-3 teaspoons of onion powder, 1-2 teaspoons of poultry seasoning and 1 teaspoon of fresh, chopped-up parsley. If you don't have fresh parsley, use dried parsley to taste.

Once you have all of your ingredients, rinse your turkey and remove the giblets from the interior pocket. Set aside for gravy or another use. Pat the turkey dry with paper towels. Set aside. Light your grill for indirect medium heat. Lightly spray the grill with a no-cal cooking spray.

Now, mix all of you ingredients, the chicken stock, garlic powder, onion powder, poultry seasoning, parsley and paprika in the roasting pan. Place the turkey onto the mixture, breast-side down. Use your spoon to scoop the basting liquid over the turkey. Cover tightly with aluminum foil and grill for 3-4 hours. Next, take the temperature of your bird in the thigh (thickest part), until it reaches 180 F.

Remove the turkey and let it stand for 15 minutes before carving. Serve it with your favorite fixins' such as mashed potatoes and gravy, buttered corn, baked sweet potatoes, stove-top chicken dressing, corn bread (or dinner rolls) and cranberry sauce.

This meal is sure to be a crowd pleaser! Make sure you make enough gravy for everyone to sop up the dressing, turkey and bread! Enjoy the holidays.

Baby Back Rib Meal Masterbuilt's Cooking Made Simple

Baby Back Rib Meal Masterbuilt Cooking Made Simple, Ribs, Rib Rub, Corn on the Cob, Sea Salt Potato, Vegetables,



http://www.youtube.com/watch?v=wAPf6iDZxWM&hl=en

Fabulous and Affordable Family BBQ

Nothing says summer like a tasty BBQ with the kids. Finger-licking ribs, freshly made salads and slaws, tangy lemonade, and decadent desserts make a great meal at home, at the park, or at your favorite family barbecue restaurant. Summer is the time for NASCAR, Little League, and reunions. It also means that the kids are out of school and under your feet more often than not, making a trip to your favorite BBQ restaurant all that much more appealing.

BBQ can also be a healthy dinner for the whole gang. Fresh ingredients, cooked to order meats, and plenty of good conversation all make for a healthy dinner. Too often, eating dinner at home results in everyone sitting in front of the television. Eating out may be just what is needed to get back into the habit of good old-fashioned conversation. Kids and teens who talk and eat with their parents are far less likely to get into trouble elsewhere.

Why Go Out For Dinner?

After working in the house all day, many Mom's love the idea of a dinner out. This is especially true as the weather heats up. Adding to the day's heat and humidity by firing up the stove or oven won't make for a very comfortable night's sleep, either. Mosquitoes, humidity, and too many errands to run can make staying home for dinner the last thing in the world you feel like doing.

Heading for your local family barbecue restaurant can provide you with the break you need and deserve, while getting everyone fed at an affordable price. No muss, no fuss, and nothing to clean up after make this the perfect time to enjoy family dinner specials at your local barbecue restaurant. Eating out at your favorite restaurant can be a special treat, or a weekly tradition.

What's Cookin'?

BBQ nearly always means abundant meat. Pulled pork, beef and pork ribs, barbecued chicken, grilled sausages, and smoked turkey are common menu items. Cole slaw, potato salad, corn on the cob, cornbread, mashed potatoes and gravy, vegetable and dip platters, cheese and cracker platters, fresh fruit, green salads, chicken wings, and chicken tenders can round out any meal at most high quality family barbecue restaurants.

Lemonade and ice tea are the beverages of choice for any barbecue meal, and there are bound to be plenty of family dinner specials that will save you a pretty penny and still provide you with a tasty dessert. Fruit cobblers, brownies, and banana pudding are commonly found at your local BBQ restaurant.

Choosing The Right Restaurant

There are more restaurants in Florida than anyone could possibly count and plenty of them serve great tasting food at a reasonable price. The best advertising is word of mouth, so ask friends and neighbors where they like to go out for family dinner specials and good barbecue. Odds are there's an affordable barbecue restaurant right around the corner, ready to serve you up some lip smackin' good food and a great price.

Stay Healthy and Happy This July 4th!

During the week leading up to the 4th of July, approximately 700 million pounds of chicken and 190 million pounds of red meat/pork are purchased. On July 4th itself, 150 million hot dogs are consumed.

Are you stocked up and ready?

In order to help with your 4th of July celebration this year, we wanted to provide you with some healthy tips to keep your celebration healthy. But memorable.

1. Include Vegetables with Your Meat Preparations.

Cut up some Zucchini, Bell Peppers, Squash, Onions, Tomatoes or any other vegetable that you would like to have and place the slices on the grill for a quick addition to the grilled meat. Use smaller slices of the vegetables and make Kabobs with meat and vegetables, that way each person gets a healthy serving.

2. Choose a Meat that is Lower in Fat.

A BBQ is never complete without hot dogs, right? Well...Hot Dogs contain a lot of sodium and fat inside the meat. There are healthy alternatives that are lower in fat, but still taste like the well-known and loved Hot Dog Taste. Throw some more chicken on the grill and take off some of those large hamburgers. Choose a lower in fat ground meat. They sell 85/15 and 95/5 ground meat that can be extremely healthy compared to the full fat meat. By adding some seasonings and getting creative, the lack of grease may be replaced with a sense of enjoyment for your taste-buds. If you are not looking to cut out the fat in the hamburgers, consider making smaller hamburgers or "sliders" for a portion controlled meal.

3. Skip the High Fat Desserts and Go for the Healthy Treats - Instead of something that will make your already full stomach, a bit more full, consider having something that is light and festive but filling.

Red White and Blue healthy desserts.
- A Mixture of Strawberries, Blueberries and Marshmallows all together.
- Dip Strawberries in White Chocolate and then in Blue Sprinkles
- Watermelon - A Very Healthy Dessert or Snack

Take watermelon slices and a star cookie cutter to make star shaped watermelon chunks. These can then be put on the left over Kabob sticks and stuck into ½ of a watermelon to hold up the stars. Watermelon is very healthy and beneficial to someone who has been out in the sun all day. This is because Watermelon is high in water content and helps to hydrate the body. Watermelon also contains a high level of all-natural lycopene which is shown in early research to help possibly help reduce incidence of cancer and cardiovascular diseases.

4. Stay Hydrated and Remember Sunscreen!!

Being out in the sun, sometimes, we tend to forget how long we have been outside when we are enjoying ourselves. Remember to stay safe by drinking a lot of water so that you do not dehydrate your body. We also recommended Sunscreen so you will not need Aloe to the Rescue when the day of celebration is over.

Everyone Have a Safe and
Fun 4th of July Celebration!
Source for Statistics:

Dickson, Andrea. "Some 4th of July Numbers." WiseBread. 3 July 2007. Web. 28 June 2010. http://www.wisebread.com/some-4th-of-july-numbers

Weber Genesis Grill Parts and Their Uses

Weber genesis grill parts are widely available. Weber, a company that is reputable is situated in USA. They manufacture charcoal and gas grills. It also manufactures their parts and accessories.

Weber genesis grill is manufactured by Weber. This gas grill is used for grilling, barbecue and roasting using gas. It is a good grill for roasting outdoors. It has a large cooking area and efficient heat output that enables even heating. This grill can roast almost anything. Its price is competitive and the product is durable.

This grill also has replacement parts that can be purchased if required. The parts are from the genuine manufacturer. Some of its parts are listed below including their uses.

Warming Rack: Is a heavy gauge rack that is chrome plated. The rack is made to fit all genesis models. Its use is for warming purposes.

Control Knobs: These knobs come in a set of three. They are made of plastic that is durable. They have a black marking to indicate the temperature. The knobs are used to control temperature inside the grill.

Manifold Support Bracket: These brackets add support to the gas valve manifold. They also keep the control knobs away from the top of this grill's control panel.

Filler Adaptor: This is a brass adaptor which is attached to the propane suppliers filler valve. It allows tanks equipped with quick connect fittings to be filled.

Caster Insert: This is the part that slides into the leg of the grill frame. Its work is to hold the stem attached to the caster.

Dual Purpose Thermometer: This is a replacement thermometer. It can be used in the lid bracket to measure the internal grill temperature. It can also be used as a meat thermometer.

Grill cleaning brush: This cleaning brush has a stiff bristle head. It also has a leather hanging strip. The brush is used for cleaning the grill and it reaches all parts.

Stainless steel crossover tube: This is the tube that carries the ignition flame. It carries the flame to the center and back burners.

Cooking grates: These grates are made of cast iron. They help to retain heat effectively on the grilled food. They also create sear marks. These are some sort of patterns that appear on the grilled meat that make it look delicious.

Flavorizer bars: These bars are porcelain-enameled. They help to ensure excellent results of your grilling. They also prevent the flame from flaring up.

Rotisserie: This is a long solid rod used to hold food while it is being roasted. It can be a good way of grilling whole chicken and other foods.

Small drip pans: These are used to line the catch pan of the grill. They can also be used to cook a side dish as well.

These are just a few of the Weber genesis grill parts. There are many other parts available. These parts are factory certified and are the original equipment parts. All parts and their prices can be viewed online including the delivery details.

Pinoy Recipe - Tortang Talong (Eggplant Omelette)

Tortang talong is actually one of my favorite food when I was still in the Philippines. Visit www.pinoy-recipes.com for more mouth watering Pinoy recipe. Well, it has become my favorite because it's cheap and my budget was quite limited. Over there, you don't really have to put ground pork in it, just plain eggplant and beaten eggs will do. The main reason why I don't put ground pork when I was still in the Philippines is because putting ground pork is considered a luxury since meat is expensive. And most of the people that I know of don't really put ground pork. If you go to a carinderia or small time restaurant, you won't see tortang talong with ground pork but just the plain one. Here in the US, I have to put ground pork because I know Nunnie would like for it to have some meat. I can tell though that tortang talong is not his favorite. But that is okay because this is not something that we eat everyday. You only eat tortang talong when you crave for it and that's it. But when I was in the Philippines, I would eat tortang talong because it's cheap and easy to prepare. There is really not much about tortang talong. It's a very common dish and not considered special. And everybody that I know who cook this dish cooks it the same way using the same ingredients. But on this video, I boiled the eggplant instead of grilling it. The main reason is that it gets really messy because of the burnt eggplant skin. And most of all, it also takes time. It will surely tastes better if ...



http://www.youtube.com/watch?v=dYX-xZ8KmT8&hl=en

KamadoTV in English: broiled pork breast

how to make danish style "stegt flæsk" on a ceramic grill/smoker



http://www.youtube.com/watch?v=wqocxvK_d_w&hl=en

Chicken Cheese Wings Barbecue Recipe by the BBQ Pit Boys

BBQ Chicken Wings don't get any better than this with this real easy to grill Chicken Wings recipe, as shown by one of the BBQ Pit Boys. Guaranteed tender and delicious every time! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=xY78_Rztp_g&hl=en

Pork Steaks And Beans Recipe by the BBQ Pit Boys

Seared "low and slow" Pork Steaks with a side of Smoked Barbecue Beans is easy to grill with these step by step tips shown by the BBQ Pit Boys. Get your Barbecue Shoes on because good eatin' Pork and Beans don't get any better than this.



http://www.youtube.com/watch?v=4GM6BgZgunw&hl=en

The 3 Best Ways to Grill Steak

Many people prefer grilled food as opposed to fried or baked foods. Grilled foods are far healthier. Grilled meat has less fat and retains its juices.

Here are the 3 best ways to grill steak:

• Firstly you need to get the fire going. Never use artificial substances such as gasoline rather use natural wood and charcoals when making a fire. Artificial substances are inclined to give the meat a bad taste. The best way to make a fire is by using twigs to get the fire going, and then place charcoal onto the burning wood. Wait until the fire has burnt down before grilling your steaks.

• The next step is to cut off excess fat from the meat. Soak the meat in a mixture of Worchester sauce, chutney and tomato sauce for around 15 minutes. Season well with salt and ground pepper.

• Once the charcoal has burned down and the fire is not too hot. You can place the steaks onto the grill. Depending on how you like your steak, rare, medium rare or well done will depend on the amount of time you need to grill the steak.

• If you like your steak rare, then only grill it for around one to two minutes on both sides. If you like medium rare then grill the steak for around three to four minutes on both sides. For those that like their steaks well done, grill the steak on both sides for around five to seven minutes both sides.

• Make sure you don't over grill or burn your steaks. You need to keep turning the steaks, which will help the meat retain its tenderness and juices.

Now that you know the 3 best ways to grill steak, you can serve the steak with fresh salads and baked potatoes with sour cream.

Rediscovering Grilled Pizza

America's favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.

Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza - flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America's favorite foods.

Grilled Pizza Techniques:
Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
½ cup warm water (110°F)
1 ½ cup bread flour
1 tablespoon soy flour
1 teaspoon salt

Instructions:
Combine yeast, sugar and ½ cup very warm water in bowl, let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ¼" thick, 12" diameter circle. The thinner the dough is rolled, the better.

Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It's highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust's finish.

You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1" wide strips. This shape is great for a party snacks!

Healthy Lunch Recipes

Take-out lunches should be forgotten because there are so many healthy lunch solutions that can easily be taken to the office, to school and anywhere else you may need to go. Listed below are some tasty recipes which include delicious fresh produce such as fresh vegetables and lean protein which will fuel you for the rest of the day so that your body will not feel deprived.

o BBQ Chicken Sandwich

Leftover cooked chicken can be tossed in barbeque sauce and crunchy carrots for a quick and healthy lunch.

Makes 1 serving

Ingredients:

1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce

Method:

In a medium bowl combine the chicken, carrots and barbecue sauce. Spread ranch dressing on the bun and top with the chicken mixture and lettuce.

NUTRITION INFORMATION: Per serving:

323 calories
8g fat (1g sat, 2g mono)
62mg cholesterol
38g carbohydrate
26g protein
4g fiber
729mg sodium
456mg potassium
Nutrition bonus: Vitamin A (100% daily value), Selenium (56% daily value).

o Spicy Thai Shrimp Salad

Makes 4 servings

Ingredients:

2 tablespoons lime juice
4 teaspoons fish sauce
1 tablespoon canola oil
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1 pound cooked and peeled small shrimp
1 cup thinly sliced red, yellow, and/or orange bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped herbs

Method:

Whisk together the fish sauce, lime juice, oil, brown sugar and crushed red pepper in a large bowl. Add the shrimp, cucumber, bell pepper and fresh herbs and toss to coat.

NUTRITION INFORMATION: Per serving:

170 calories
5g fat (1g sat, 2g mono)
221mg cholesterol
6g carbohydrate
25g protein
1g fiber
652mg sodium
315mg potassium
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (25% daily value), Iron (21% daily value).

o Tomato & Fennel Salad

Heirloom tomatoes are best used in this recipe. They are at their peak during the summer months and worth purchasing in your local grocery store or farmers' market. However, any type of tomato will work well in this recipe.

Makes 4 servings

Ingredients:

1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1/2 teaspoon salt
Freshly ground pepper
1 pound tomatoes cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup fresh chopped parsley
1/3cup toasted pine nuts

Method:

In a large bowl, whisk together the oil, vinegar, salt and pepper. Add the tomatoes, fennel, parsley and pine nuts and toss to coat.

NUTRITION INFORMATION: Per serving:

141 calories
12g fat (1g sat, 5g mono)
0mg cholesterol
9g carbohydrate
3g protein
3g fiber
321mg sodium
513mg potassium
Nutrition bonus: Vitamin C (40% daily value), Vitamin A (25% daily value), Potassium (15% daily value).

o Lebanese Potato Salad

Makes 8 servings

Ingredients:

2 pounds of potatoes
1/4 lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
4 spring onions, thinly sliced
1/4 cup chopped fresh mint

Method:

Place the potatoes in a large saucepan and bring to the boil in slightly salted water until tender, 25 to 30 minutes. Drain and rinse with cold water. Allow them to cool for 20 minutes and cut the potatoes into 1/2 inch pieces.

In a large bowl, whisk the oil, lemon juice, salt and pepper. Add the potatoes and toss to coat.

Just before serving add the spring onions and mint and toss gently.

NUTRITION INFORMATION: Per serving:

143 calories
5g fat (1g sat, 4g mono)
0mg cholesterol
22g carbohydrates
3g protein
2g fiber
153mg sodium
516mg potassium
Nutrition bonus: Vitamin C (20% daily value), Potassium (15% daily value).

o Artichoke & Ripe Olive Tuna Salad

Makes 5 servings

Ingredients:

1 12-ounce can tuna, drained and flaked
1 cup chopped canned artichoke hearts
1/2 cup chopped olives
1/3 cup reduced-fat mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano

Method:

Mix together the tuna, artichokes, olives, mayonnaise, lemon juice and oregano.

NUTRITION INFORMATION: Per serving:

210 calories
8g fat (1g sat, 1g mono)
25mg cholesterol
12g carbohydrate
20g protein
3g fiber
791mg sodium
166mg potassium
Nutrition bonus: Selenium (78% daily value), Vitamin C (19% daily value).

o Hot & Sour Slaw

This slaw is a perfect accompaniment to grilled pork tenderloin and a glass of Riesling.

Makes 4 servings

Ingredients:

3 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon ground white pepper
1/4 teaspoon crushed red pepper
3 cups shredded greed cabbage
1 cup thinly sliced red bell pepper
1/3 cup sliced spring onions
1 8-ounce can bamboo shoots, drained and thinly sliced

Method:

In a large bowl, whisk together the rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper and crushed red pepper. Add the green cabbage, bell pepper, spring onions and bamboo shoots. Toss to coat all of the ingredients.

NUTRITION INFORMATION: Per serving:

62 calories
4g fat (1g sat, 1g mono)
0mg cholesterol
6g carbohydrate
2g protein
2g fiber
112mg sodium
189mg potassium
Nutrition bonus: Vitamin C (85% daily value), Vitamin A (18% daily value).

o Tijuana Torta

This is a Mexican-style torta, just like a burrito, except the "wrapper" is a hollowed-out roll rather than a tortilla. It is the most delicious lunch when it is served with grilled corn on the cob or Spanish rice.

Makes 4 servings

Ingredients:

1 15-ounce can black beans, well rinsed
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16-to-20 inch long baguette
1 1/3 cups shredded green cabbage

Method:

In a small bowl, mash together the beans, salsa, jalapeño and cumin. In a separate bowl mash the avocado, onion and lime juice.

Cut the baguette into 4 equal lengths. Split each one in half and pull out most of the soft bread from the center. Divide the mixture and the cabbage equally amongst the sandwiches.

NUTRITIONAL INFORMATION: Per serving:

354 calories
9g fat (1g sat, 5g mono)
0mg cholesterol
60g carbohydrate
17g protein
17g fiber
682mg sodium
639mg potassium
Nutrition bonus: Folate & Vitamin C (29% daily value), Potassium (18% daily value), Iron (15% daily value).

Healthy lunch recipes really are that simple. Why go to your local café or restaurant for a lunch that may not be so good for your waistline, not to mention your health, when these delicious lunches can be prepared in no time at all. Another added bonus to preparing these healthy lunch snacks is that you know exactly what ingredients have been used to prepare them. What can be better than that?

ORAS NG CAVITE: Philippine Wedding Destination

Republic of Cavite: A celebration of history and independence Therese J. Camet On June 12, 1898, between 4 and 5 in the afternoon, Gen. Emilio Aguinaldo, in the presence of a huge crowd, proclaimed the independence of the Philippines (from Spain) at his residence in Kawit, Cavite the same day the Philippine flag was first unfurled and the Philippine National Anthem Lupang Hinirang was first publicly played. On June 12, 1898, between 4 and 5 in the afternoon, Gen. Emilio Aguinaldo, in the presence of a huge crowd, proclaimed the independence of the Philippines (from Spain) at his residence in Kawit, Cavite the same day the Philippine flag was first unfurled and the Philippine National Anthem "Lupang Hinirang" was first publicly played. Indeed a historic event and place that true-blue Caviteño Andrew Pacumio wants to relive day after day and impart to his fellow Cavitenos. Thus, he built a replica of Gen. Emilio Aguinaldos mansion in the heart of Cavites capital Trece Martirez City and called it the "Republic of Cavite." Strategically located behind the towns municipal hall on Martyrs Avenue, Republic of Cavite is actually a four-storey restaurant and occasions venue that features rooms named after some of Cavites momentous landmarks, a spacious garden, and a park patterned after the popular Picnic Grove in Tagaytay. CAVITES RECIPES The basement is devoted to the hungry guests craving Filipino dishes cooked Caviteño-style. The Republic Chicken BarbeQGrill offers the ...



http://www.youtube.com/watch?v=YUGJ2QKPzbk&hl=en

For a Burger Alternative Try This Pork Burger With Peppers and Mushrooms

Are you tired of the same old burgers? Or perhaps your doctor has told you to cut back on red meat or fast food burgers. These Pork Burgers with Peppers and Mushrooms on flat breads are a great alternative. Use lean pork, known as "the other white meat" when you make these burgers to keep them healthy. If using the flat bread is just too much change for you, be sure you use whole-grain buns instead of regular ones!

PORK BURGERS WITH PEPPERS AND MUSHROOMS

2 small red and/or green bell peppers
1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet patties were cooked in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt, if desired.

Wrap breads in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads top with the pepper mushroom mixture. Pass the sauce for individuals to add the amount they prefer.

Enjoy!