Eat This!

Getting a “Leg Up” on the Competition  (I must preface this by saying that the following is a recounting of an actual event.) I can remember my first grilling experience on my own grill just like it was yesterday. My dad and I put my gas grill together, but what good is a grill if there's nothing to grill? So off to the store we go and come back with chicken leg quarters. My dad said he was going to show me how simple it was to grill. He proceeded to light up the grill, cranking it on high and then placed the chicken inside and put the lid down. “It's just like an oven,” he says. We then headed back inside the house, leaving the chicken quarters in a cranked-on-high gas grill with the lid shut. About twenty minutes later, my daughter tells me that black smoke is coming from the grill. So I run outside, followed by my dad, only to see fire coming from under the lid. Indeed, black smoke was belching out from under the lid. Once the fire had been extinguished, and the se...

 **This Baby is an Overnight success: A Recipe to Impress Your Guests**   If you're looking for a dish that not only tastes amazing but also allows you to spend more time with your guests, this Overnight Success Salad is the perfect choice! You can prepare it a day in advance, giving you the freedom to enjoy your drinks and mingle without the stress of last-minute cooking.   This recipe has been a staple at my BBQs and gatherings for years, thanks to a dear friend who shared it with me. The longer it sits in the refrigerator, the better it tastes—just make sure to enjoy it within a day or two. Any longer, and it might just turn into a science project for your kids!   **Ingredients:** - 1 lb. regular bacon, cooked and crumbled - 1 head of Iceberg lettuce, shredded - 1 small head of cauliflower, broken into small florets - 1 medium white onion, julienned or thinly sliced - 1 cup mayonnaise (I recommend Hellman’s) - ¼ cup sugar - 1/3 cup Parmesan cheese - ½ teaspoon sal...

Bring the Steakhouse to Your Backyard The secret to a perfect steak lies in starting with a good piece of meat. Opt for rib eye, porterhouse, New York strip, or filet mignon – all great choices. Personally, I favor rib eye for its ideal fat content and rich flavor. Remember, fat equals flavor! When selecting steaks, aim for Prime grade or Angus cuts, as they offer the perfect marbling of fat that ensures rich taste and juiciness, requiring only simple seasoning. To prepare your steak for the grill, follow these easy guidelines for a satisfying grilling experience: Prepping the Steak: Trim Excess Fat: If your steak has a large amount of fat on the outer edge, make a few vertical cuts through the fat at 2-inch intervals. This prevents the steak from curling up while cooking. Brush with Olive Oil: Before seasoning, brush your steaks with a little olive oil. This ensures even coverage and prevents sticking to the grill grate. Skip Room Temperat...

How to Masticate Properly Meet Ted, a busy individual with limited lunchtime. He rushes to the nearest fast-food restaurant, opts for the drive-thru to save time, orders a meal, and quickly devours it while driving. Sound familiar? Many of us know someone like Ted, or maybe we've been guilty of eating in a similar rushed manner ourselves. However, this kind of hasty eating is not only taxing on our digestive system but also unsafe, especially when combined with driving. Let's take a moment to appreciate the art of mastication – a simple yet essential step in healthy digestion. Mastication is essentially chewing, the process by which food is mashed and crushed by teeth. This fundamental act holds numerous benefits: Saliva Generation: Chewing generates saliva, which helps break down the food for better nutrient absorption. Bacteria Defense: Saliva contains an enzyme called lysozyme, which kills potential food-borne bacteria. Efficient Breakdow...

Something Good from Down South Having grown up in the North, I was never exposed to the wonderful delights of Southern cooking. For me, "grits" meant various grades of sandpaper, and "greens" referred to the colors found in the park. However, my culinary world was about to change with a delightful awakening. My kids' grandparents were from Tennessee, and over the years, they introduced me to the joys of good old down-home Southern cooking. The mere mention of hog jowls, pig knuckles, greens, and grits now elicits a respectful and heartfelt, "Them's good eats." Indeed, Southern cooking boasts incredibly tasty dishes, and I've learned quite a few recipes from these wonderful folks. Sunday mornings are known for "Dad's Big Breakfasts," as my kids endearingly call them. On these occasions, I lay out a feast "fit for a king," and everyone eagerly looks forward to these meals. Even when I decide to take them out for brea...

Mmmm, Just the Way I Like It Prepare to be amazed by the perfect side dish recipe that will even have coleslaw haters asking for more. Introducing my Southern slaw, sweet and spicy, a delightful accompaniment to grilled ribs, chicken, and fish fry's. If you're looking for something that screams outdoor entertaining, aside from an exotic belly dancer, this slaw is the answer. Now, I might brag a bit, but every time I bring this dish to covered dish functions, everyone begs for the recipe. I've even had a caterer ask for it once. It's a crunchy cabbage with a delightful spicy sweetness that perfectly complements any outdoor feast. Are you ready to elevate your coleslaw game? This vibrant and delicious coleslaw recipe combines the crunch of fresh vegetables with a creamy, zesty dressing that will have everyone asking for seconds. Perfect for barbecues, picnics, or as a side dish for any meal, this coleslaw is sure to impress!   **Ingredients:** - 1/2 head of white ca...

 ### A Tender Sweet Goodness You Can't Deny   When it comes to preparing pork ribs on the grill, there are countless methods, but let me share one of my favorites with you. The key is to achieve that perfect texture in your mouth, whether you prefer the meat to "melt in your mouth and fall off the bone" or have a satisfying "bite and tear" feel.   For this particular recipe, we'll use the parboiling and grilling method. Parboiling partially cooks the ribs in boiling water, rendering off some fat and reducing grill cook time while preventing flare-ups. Keep in mind that this method takes about three hours, but the end result is well worth the wait!   #### Ingredients: - **Pork Spareribs** – 1 slab, approximately three pounds - **Pure Maple Syrup** – 1/2 cup - **Lite Soy Sauce** – 4 tbsp - **Garlic Cloves** – 1 cloves, minced - **Mirin (rice wine)** – 1 1/2 tbsp (found in the ethnic foods aisle of your grocery store)   #### How To Make It: 1. Place the ribs in...

A Cool and Tropical Delight I never imagined that one day I'd come to love fruit salad, let alone create my own special blend. But here I am, ready to share my personal and cherished recipe with you. Over the years, I've prepared and served this dish to many, and now it's my pleasure to offer it to you for consideration – and if you choose, for your enjoyment as well. Ingredients: Fruit – Here are my preferred choices, but feel free to add or remove any to suit your taste: Red delicious apples Bananas Peaches Plums Fresh and vibrant red strawberries I must mention, if you ever get the chance, visit a nearby strawberry farm and pick your own strawberries. It's a delightful experience – you can bring your kids, your date, or anyone else you'd like to share the fun with. Raisins – I prefer the regular raisins, not the golden ones, as they add a nice sweetness and unique texture to the salad. Coconut Flakes –...

Got Gas?... or Charcoal? I absolutely love cooking, and I'm sure many of you reading this blog share the same passion. Whether it's the joy of preparing delicious meals or the pleasure of savoring them, cooking is undeniably a wonderful experience. And one of my favorite ways to cook is through BBQ. Everyone has their preferences when it comes to BBQ, and I, for one, adore charcoal grilling. That said, I own both charcoal and gas grills, and I enjoy firing them up equally. There's something quite satisfying about building a fire and tending to it – it's almost meditative, and it gives that manly, back-to-nature vibe that I can't resist. Furthermore, let's not forget the fun of roasting marshmallows over the fire with kids after dinner. (Charcoal definitely gets the kids' vote; otherwise, they might as well hold a marshmallow on a twig over the stove in the house – not quite as exciting, right?) Now, let's take a moment to explore some simple diff...

A Damn Good Tasting Breakfast Treat Let me share with you a childhood favorite – a breakfast that my mom used to cook for the family every Saturday morning. This meal was so anticipated that I couldn't wait for the entire week just to savor it. People used to think that the "energy" from this breakfast boosted my performance in Pop Warner football, but honestly, it was my exceptional athletic ability that set me apart from other opponents (with a smile). I learned to cook this dish with my mom's help while still in grade school, and over the years, I've personalized it to make it my own. So, whether you have a sweet tooth or simply enjoy indulging in a truly delicious breakfast treat, "I've Got Something to Put in Your Mouth." Ingredients: Eggs – I usually use 1 egg for every 2-3 pieces of French Toast. Nutmeg (powder) – The first of three incredible aromas on this list. Cinnamon (powder) – The second amazing aroma. M...