William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-07-01 / 7. szám
íb^ jlmpfím Rftch^U with Főszakács Your summer pantry FÁRADJON BE A MAGYAR KONYHÁBA! This is the coldest start to summer I remember in a long time. On the positive side, it does keep the bugs away during dusk into the early evening. Do not forget this month is the WPA Golf Tournament July 20 and 21 at Chestnut Ridge in Blairsville, Pa. Housekeeping is light this month. Into the kitchen, we go.... Before we continue building the summer pantry-so you may enjoy more meals outside with less hassle-let us look at the type of heat source available. You can barbecue with charcoal or gas. Folks have been grilling with charcoal since the 1950's, when barbecue became popular. The charcoal burns, creating red-hot embers that cook your food. You can enhance the flavor with some simple additions. After the coals are glowing, add some flavored wood chips that are soaked in water. Wood chips add flavor first by creating a flavored smoke that envelops the food you are grilling. When the chips lose their moisture content, they burn up, creating additional taste. Visit any hardware or building supply store (like Lowe's or Home Depot) to get wood chips. Some popular flavors are mesquite, cherry wood, apple wood and pecan. The aroma will also take away the smell of the charcoal, adding a friendlier fragrance to your backyard, patio or deck. The next thing to do is clean the grate or grid on which you will place the food while it cooks. It should be clean and free of any crusty materials. Wipe it off using a steel scrubby or grill brush, eliminating food particles from your last event. After placing the grate back on the charcoal or gas grill and before starting fire, rub a light coating of cooking oil so the food will not stick when you begin grilling. You may also use pan spray to accomplish the same task. Chef Vilmos and I have come up with many helpful tips to improve your outdoor cooking. • Try different rubs, adding extra flavor to the meats you are grilling. Remember, add flavor wherever you can to improve the quality of your food. There are different salts you can use—such as garlic salt, celery salt and sea salt—which give exceptional style to your grilled meats or vegetables. • In the same vein, use marinades to boost flavor. Different liquids—such as Worcestershire or white Worcestershire sauces, white balsamic vinegar, apple cider and lemonade—make great marinades for chicken, beef and pork. Marinate your meats overnight before grilling, and you will experience better tasting food. •Instead of using a whole steak, chicken or pork loin, why not use smaller pieces that will cook faster? Use chicken drumsticks or wings, or chunks of beef or pork, that you marinated and topped with your favorite sauce or glaze. Make shish kabobs or satays (meat on a bamboo skewer) so your guests can sample all you have prepared for them. • Add fresh salads that will compliment the meat you are grilling for your guests. Try using baby spinach, arugula or mesclun mix as an alternative to iceberg lettuce. • For dessert, make a fresh fruit salad or serve strawberry shortcakes with freshly whipped cream to finish your meal. No matter what you prepare, your guests will appreciate all your efforts and the food you serve. Have a great month. (Jé JöszaiÁcs The Hungarian Kitchen is a trademark of William S. Vasvary. Photo © Georgy Markov/Dreamstime.Com 8 0 July 2012 0 William Penn Life
