Archive for April, 2009

Cinco de Mayo – Just Around the Corner!

Grilled Lime Mesquite Chicken

This recipe is for outdoors, on the grill, if you please.   And with the better weather, why not?

Here’s my favorite:

1 ounce dry mesquite marinade mix
Juice of 1 lime
1/4 cup (68.75 ml) olive oil
2 tablespoon (30 g) honey
2 pounds (1.1375 kg) of chicken

Combine Mesquite Marinade with next 4 ingredients in a self-closing plastic bag or shallow dish. Next add chicken and carefully coat each piece.  Place in refrigerator for up to 3 hours.

Remove chicken from its marinade.  Lightly grease grill rack; cook until done (check for doneness with a meat thermometer).

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Cooking Prime Rib using Quality Cooking Equipment

How to Select and Prepare Prime Rib Using Quality Cooking Equipment


Cooking Prime Rib      prime-rib-prep

Cooking prime rib is similar to cooking other cuts of beef, but with much better flavor than regular roast. Individuals want to begin by making sure that the prime rib is at room temperature before placing it in the oven. You should allow two hours. Skip this step and it will take longer to cook. Then you will want to trim excess fat off the prime rib; however, leave a thin layer of fat in order for it to baste itself –about 1/2 inch. Next, you will want to pat the rib roast dry.

There are a variety of ways to inject flavor into your prime rib. One method is to cut slits into the meat — about 1/2 inch deep — then rub your chosen spices into the meat. Then sprinkle some coarse black pepper, sea salt, and garlic powder over the beef.

Marinades, Flavor Injectors and Quality Cooking Equipment

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