HowToDoThings.com Recent Main Dishes Articles

How To Make a Delicious Chicken Bake with Manicotti

mobile mom — Thu, 28 Aug 2008 14:35:58 -0500

How To Make Tasty Grilled Cheese Sandwiches

teacher — Mon, 25 Aug 2008 14:25:42 -0500

Since I was a child, I have always enjoyed eating grilled cheese sandwiches. My mother made good ones, but as I grew older I experimented by trying out a few things, for the best. Here is how I make some tasty grilled cheese sandwiches.

Ingredients

How To Sauté Tasty Garlic Shrimps

teacher — Mon, 25 Aug 2008 13:26:30 -0500

Shrimps are tasty delicacies served in numerous ways: sautéed, skewered, breaded, cocktail, served with pasta, etc. The way our family prefer them is sautéed with garlic. Of course, you have to be careful as shrimps cook quickly and, when overcooked, can lose some taste and adopt a rubbery texture. How do I make them? Let's see...

Ingredients

How To Make French Toasts with a Twist

teacher — Fri, 22 Aug 2008 18:50:56 -0500

Breakfast can often become a boring routine, so why not wake up your taste buds by enjoying some French toast...with a twist? Here's how you make them!

Ingredients

4 slices of bread (white gets the best results)
1 egg
1 cup of milk
¾ cup of flour
½ teaspoon of salt
1 teaspoon of vanilla
1 teaspoon of baking powder
1 teaspoon of sugar
Cinnamon powder
Butter or margarine
Syrup (maple or table)

Cooking tools

1 frying pan
1 large mixing bowl
1 spatula
1 wooden spoon
1 whisk
1 large bowl (for dipping the slices of bread)
1 soup ladle

Preparation

How To Make a Chick’s Nest for Breakfast

teacher — Mon, 18 Aug 2008 12:31:31 -0500

If you are looking for something new, fast and delicious for breakfast, why not try a chick's nest? What is that? Well, it is the combination of a toast containing an egg. Do you want to have a better picture in mind? Why not follow these instructions and try it out? I'll let you be the judge!

Ingredients

How To Make Pasta From Scratch

meloukhia — Thu, 17 Jul 2008 12:59:26 -0500

How To Make Risotto

linda.mattoli — Tue, 01 Jul 2008 17:25:32 -0500

A risotto is a delicious Italian main dish. It's basically flavored rice, and it can be made in a huge variety of flavors. It can be served with meat and always with a good wine! First of all, find the ingredients for your risotto. It might be a little difficult to find the right ingredients. You will need:

2 cups of Italian rice, carnaroli rice or arbório rice
One medium onion
1 1/2 Tablespoons butter or 2 Tablespoons of oil
4 ounces vegetable sauce (can be canned) and 6 1/2 cups water or alternatively, 7 cups of broth
Parmesan cheese
Dry white wine (can be a cheap one, not too sweet)
1 teaspoon of saffron (the powdered one)

Directions:

How To Make Delicious Farfalle al Salmone

hodgan — Mon, 05 May 2008 15:13:03 -0500

How To Make a Basic Cheese Strata

mcdesign — Fri, 11 Apr 2008 11:24:23 -0500

How To Make a Panini

mcdesign — Wed, 09 Apr 2008 13:48:01 -0500

Thanks to the whims of the 4th Earl of Sandwich, John Montagu, who wanted to continue playing cards with one hand and successfully enjoying sustenance with the other, the sandwich was popularized. From its humble beginnings as a couple slices of cured meat between crusty bread to today's myriad of choices, can you think of a week or even a day when you did not enjoy a sandwich?

Most sandwiches take very little effort and time for a great return on taste, but if you would like to go to a little bit of extra effort, try making a panini. Once you have experienced the blending of flavors, the melting cheese, and the warming goodness of this sandwich, your tastebuds will beg for more.

How To Make Hollandaise Sauce

Mr. Mom — Wed, 26 Mar 2008 13:40:33 -0500

As early as the first century, people began applying sauces to their foods. Although the term "sauce" has its roots in French cuisine, it is known that early Romans employed them to make their food more appetizing. Whether it be to mask the smell or appearance of possibly spoiled meats and fish or just as a tasty addition to the meal at hand, sauces have played a big part in the culinary development of numerous cultures. Most sauces fall into one of three categories: Emulsions, Reductions, and Deglazes. Classically speaking, the French recognize five distinct sauces as "mother sauces," or sauce bases, that lay the foundation for other more elaborate concoctions. Perhaps the most influential of these is the hollandaise.

How To Make French Canadian Pancakes

teacher — Thu, 28 Feb 2008 17:20:53 -0600

What are French Canadian pancakes? Well, they are as large as crêpes, but much thicker. They are thinner and larger than the type of pancakes that most people know. As for the taste, they have the same one as crêpes and you serve them the same way. Syrup and jam garnishes stay better on top than on regular pancakes, as they are usually absorbed by the thick layer of cooked batter so you taste the toppings better and you need less of them. How do you make them? Simply follow these steps!

Ingredients and cookware:

How To Make Shrimp Fried Rice

mcdesign — Wed, 27 Feb 2008 14:26:29 -0600

For centuries, Chinese cuisine has included fried rice as either a side dish or when pork, chicken, beef, or shrimp is added, as a main meal. Shrimp fried rice includes the best of both worlds by making use of leftover rice and, at the same time, serving a nutritious meal.

White rice is high in carbohydrates yet low in fat, and shrimp is high in calcium and protein. Along with the vegetables to be added, you'll be serving a complete meal-in-a-bowl!

You will need:

How To Make Gyros

bronwyn — Fri, 15 Feb 2008 19:06:12 -0600

Gyros are traditional Greek rolled sandwiches that are delicious in any form. This recipe is for gyros with lamb meatballs, but beef, lamb slices, or just about any other meat can be substituted for the lamb.

Ingredients:

1 pound of ground lamb
1/4 cup of chopped golden raisins
1/4 teaspoon ground cinnamon
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup bread crumbs
1 large egg (beaten)
1 bunch of scallions (chopped)
4 pieces of pita bread
1/2 cup Greek yogurt
2 tablespoons of fresh mint.

Directions:

How To Make Tender and Juicy Pork Chops

teacher — Mon, 11 Feb 2008 18:48:59 -0600

Pork chops are a type of meat that can require some fatty ingredients such as butter or oil when you grill them in a pan, while the barbecue may dry them out a bit if they did not soak in a marinade for a while before cooking time. Did you ever consider baking them? If you follow this procedure, not only will you obtain tender, juicy and tasty pork chops, but you will also reduce the amount of fat that you would use to grill them in a pan. Also, once the baking process is complete, you may wish to trim the fat off the meat in order to reduce the amount of fat ingested. Basically, you have more control on what you eat.

Ingredients and cookware required:

How To Roast a Leg of Lamb

zoefeen — Thu, 07 Feb 2008 13:56:02 -0600

You must have gone through different recipes for a lamb leg roast, but I guarantee you that you will find this recipe the best of all. This is a Pakistani traditional recipe.

Ingredients:

Onion, 1 large
Garlic, 15-20 cloves
Ginger, 1 inch piece
Green chillies, 15-20
Vinegar, ¼ cup
Lemon juice, 4 tbsp
Cumin seed (roasted), 1 tsp
Cloves, 5-6
Cinnamon, 1 stick
Meat tenderizer powder, 1½ tsp
Oil, 3 tbsp

Directions:

How To Make Bolognese Sauce

bronwyn — Mon, 31 Dec 2007 11:23:48 -0600

This sauce takes a while to make but it is definitely worth it! If you've ever wanted to impress that certain someone with your cooking, this is the dish for you!

Ingredients:

1 medium onion
1 large carrot
2 or 3 stalks of celery
1 ounce pancetta
1 pound ground beef
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch of allspice
1 cup whole milk
1 cup dry white wine
15 ounce can of diced tomatoes
1 pound pasta
Parmesan cheese

Directions:

How To Clean a Turkey

teacher — Mon, 17 Dec 2007 11:59:17 -0600

As you are about to cook your favorite poultry for the holidays, you soon realize that amongst the numerous steps to follow that are involved in its preparation, cleaning the turkey is a "must"! In fact, unless your guests enjoy eating the giblets, you may need to clean up the internal cavity of the turkey. After all, even if you would serve the giblets, don't forget the fact that they are wrapped in paper, which may be high in fiber but would not be appreciated by your guests. Keep in mind that cleaning your bird not only involves freeing the cavity of the giblets, but also removing the excess blood and avoiding a bacterial infestation. Cleaning a turkey is a crucial step in order to ensure your feast's success.

How To Make Flavored Butter

mcdesign — Mon, 17 Dec 2007 11:31:41 -0600

Melting butter dripping down the sides of hot rolls, a pad of butter softening on a stack of pancakes, steaming vegetables ready for that dose of sweetness . . . so, is your mouth watering yet? Butter is a wonderful addition to many foods, but there is so much more that can be added. Sweet to savory . . . following are two very easy samplings of what you can do. Then let your mind soar with other possibilities.

Sweet Spread

1 stick of butter, softened to room temperature
1 t cinnamon
2 T brown sugar

Mix cinnamon and sugar together, then blend into butter. Serve with hot yeast rolls - yum! Or, grab your favorite bread, toast it, and use this spread for a quick and easy breakfast.

Savory Spread

How To Make Scrumptious Scrambled Eggs in a Jiffy

teacher — Mon, 10 Dec 2007 17:39:24 -0600

Usually, scrambled are done in a frying pan with a lot of butter, margarine or non-stick cooking spray. They are fluffy if you stir them quickly enough and there is not much difference between your eggs and the neighbor's! On top of that, you have to clean up a greasy stove top, a sticky pan and a wash a lot of dishes. Well, with this recipe, your eggs will be filled with flavor, fluffy, done in only 3 minutes and will use a minimum of dishes! Why don't you be the judge?

Ingredients:

3 large eggs
Non-stick cooking spray
1 tablespoon of butter or margarine
1 tablespoon of cream (you can also use milk, but cream will give a richer texture to your eggs)
Ground pepper (you can use regular black or white pepper, but ground pepper will add more flavor)
Kosher salt (you can use table salt, depending on your taste)

Required cooking tools:

How To Make Stollen

Kat Yares — Mon, 10 Dec 2007 15:28:15 -0600

Stollen is a German fruitcake that has been served during the Christmas season for centuries. The official Stollen is made in Dresden, Germany where it is licensed to only 150 bakers in the city. The myth surrounding Stollen is that it was originally baked to represent the baby Jesus in swaddling clothes and called Striezel. Later miners felt that it more closely represented a mine tunnel and officially changed the name to Stollen.

Although Stollen has a large number of ingredients, it is not difficult to make, you just have to be patient, as the dough has to rise two times.

Ingredients:

How To Make Pot Roast

teacher — Mon, 03 Dec 2007 12:34:42 -0600

Pot roast is undoubtedly a comfort food to serve on your table on a cold, rainy, snowy or windy day. You enjoy it in the warmth of your home in company of family and friend. How to make pot roast? It is a lot easier than you think and it cooks while you focus on your loved ones. Some of you may have had the experience of a dry, overcooked pot roast or lacking seasonings, but I can assure you that by following these steps, your pot roast will be as juicy, tasty and tender as can be. Your taste buds will agree with your family and will beg you for more.

Ingredients:

How To Cook Tender Calf Liver

teacher — Wed, 28 Nov 2007 14:13:57 -0600

Liver can be either the toughest or the tenderest meat you will ever put into your mouth. My mother used to overcook it, which would make it as hard as the sole of your shoe. Of course, it was tough to swallow and had to literally swim in ketchup or mustard to help it go down your throat more easily while disguising the bad taste of it. One Sunday, my father decided to make supper for us. What we thought was a delicious, juicy and tender steak shook us to the core as we soon found out that it was, in fact, liver. From that day on, my father was the only one cooking liver for us. What was his secret? Let's find out!

How To Plan a Christmas Potluck

teacher — Tue, 20 Nov 2007 18:49:18 -0600

While Christmas usually involves numerous traditions, it does not mean that it should always be the same person that ends up sweating and putting all the work into a successful meal. In fact, why not involve all the guests in the making of the perfect Christmas celebration? This way, it will reduce the level of stress and nobody will spend the holidays in front of the oven or kitchen sink. It is also a lot cheaper, as the holiday season is already expensive enough. What is the solution? A potluck! Here are the steps to follow that will help you out by guiding you through the process of how to plan a Christmas potluck.

How To Smoke Salmon

Thomas Hart — Mon, 19 Nov 2007 12:10:51 -0600

Smoked salmon seems to involve a delicate and complicated process, but now you can learn how to get that nice smoked taste in a few simple steps.

How To Cook a Cheap and Easy Thanksgiving Dinner

bronwyn — Tue, 13 Nov 2007 11:43:19 -0600

Holidays are a time for family... and a time when many people worry about the time and expense of cooking. There are actually some very easy ways to save time and money when hosting Thanksgiving dinner!

How To Cook a Rib Eye

mterebessy — Fri, 26 Oct 2007 12:40:43 -0500

The rib eye is a nice and fatty piece of meat that boasts some of the finest flavors in the cow. While ruining this cut is close to sacrilege (and nearly impossible), following a few simple steps will keep you smiling to every last morsel.

How To Cook Chicken Tinola (Tinolang Manok)

Adeleah — Tue, 16 Oct 2007 15:15:56 -0500

This chicken recipe is one of the famous and favorite dishes in the Philippines. You don't need to be a master-chef to cook this. I can suggest this dish for the beginner. In fact, this is the first recipe that I learned to cook!

Most of the vegetables ingredients in Tinolang Manok can be found in Asian stores (Filipino or Indian Stores). You can buy them fresh or frozen. But if you're too far away or too lazy to go around and find a Filipino store, you can be more creative and look for substitute vegetables. For example, you can use potatoes for the unripe papaya/upo/sayote (chayote squash), and you can also use spinach leaves for the sili (chili)/malunggay leaves.

INGREDIENTS:

How To Cook a Delicious Meatloaf

teacher — Mon, 15 Oct 2007 16:33:59 -0500

Are you out of fresh ideas? Do you wish to serve your family a delicious home-cooked meal? Would you like to serve a meal that is easy to make, quick to do while not costing you a fortune in ingredients? Well, I invite you to make this delicious meatloaf, Mom's style! Here are the ingredients and the cooking tools that you need to make it!

Ingredients:

1 large package of ground beef (1-2 lbs)
1 egg
10 crackers or 2 tablespoons of regular oatmeal
1 teaspoon of crushed garlic
5-7 medium size white potatoes
1 small bag of peeled baby carrots
1 small cooking onion
1 small can of tomato soup
2 small cans of water
A pinch of salt
A pinch of pepper (freshly ground is tastier)

Cooking tools:

How To Cook Delicious Shepherd's Pie

teacher — Mon, 08 Oct 2007 20:35:22 -0500

Shepherd's pie is a full meal that was mainly used to fill tummies in a cost-efficient way. After all, it would meet both criteria and taste good as well. What if you could make it tastier, reduce the amount of fat and have more on your plate while still being cost-efficient? Well, just follow this recipe and you will meet all these criteria!

Ingredients:

8 to 10 medium-size white potatoes
1/4 cup of 2% milk
2 tablespoons of margarine
1 pinch of salt
1 pinch of pepper
1/2 teaspoon of crushed garlic
1 pouch of onion soup mix
2 lbs of ground beef
1 can of sliced mushrooms
2 cans of corn kernels

Cooking tools:

How To Cook Chicken with Garlic Mushroom Sauce

Adeleah — Wed, 03 Oct 2007 18:16:27 -0500

Tired of fried chicken? You want to serve a new chicken dish for dinner? Try this easy to cook recipe. It is a good main dish served with steamed cooked rice or mashed potatoes.

Ingredients:

4 pieces chicken leg quarters

½ cup cooking oil

2 pieces chicken bouillon cube, dissolved in

2 cups water

Garlic Mushroom Sauce:

4 tablespoon unsalted butter

2 tablespoon onion, chopped

1 cup garlic, minced

1 cup leeks, sliced diagonally

1 cup of fresh mushrooms (button, oyster, shiitake mushrooms), sliced

2 teaspoons oyster sauce

1 teaspoon ground black pepper

2 tablespoons sugar

3-4 tablespoons cornstarch, dissolved in

4 tablespoons water

Directions:

How To Cook the Tastiest Beef Stew

teacher — Wed, 03 Oct 2007 13:15:23 -0500

Most people think that a good beef stew requires a crock pot, gravy or a lot of liquid while nutrients drown in liquid and flavor and moisture escape in steam. On top of that, it requires a lot of time, a lot of cleaning and needs a lot of seasoning to add taste to it. Well, here is a different way to make beef stew, keep the maximum of nutrients where they should be in the first place and make it as tasty as can be. Time is not always available in large quantity so you may as well use it efficiently. Just follow these steps!

Ingredients and cooking tools:

How To Make Homemade Baby Food...Cheap!

Mr. Mom — Mon, 17 Sep 2007 13:57:28 -0500

Buying baby food can get expensive. Not only does it create a financial snowball that can sometimes bowl you over, it's just not as healthy as you might think. Don't get me wrong, it's not unhealthy...it's just not as healthy as it could be. Any of the vegetable- or fruit-type baby foods on the store shelf can be made at home for a fraction of the cost. What's better, it can give you peace of mind knowing exactly what is going into your baby's body.

How To Make Chili to Cry Over

Mr. Mom — Mon, 17 Sep 2007 13:42:56 -0500

Chili, arguably, is like the flu. Most everyone has had it and not everyone has had the same version. Also, just like the flu, there are some incarnations you can handle and others that just, well...make you vomit. There is a simple solution to this epidemic of bad chili; Chili to Cry Over. Before we get into it, let me say right now: THERE WILL BE NO BEANS IN THIS CHILI. Good chili is actually a stew that originates with the cattlemen of the southwestern United States. In the interest of remaining authentic, and delicious, we're going to stick to what cowpokes have known for 200 years. Although we'll be staying true to the tradition, there is room for improvisation, as is reflected in the ingredient list.

How To Make Kefta Lebanese Style Meatballs

dawnlalayash — Wed, 29 Aug 2007 18:55:58 -0500

Making kefta (Lebanese style meatballs) is a simple and easy way to bring a homemade Lebanese meal to your table. This is an irresistible recipe that would be a crime not to share. Filled with such savory flavors, once you try this, you will understand why this is my favorite meal.

Ingredients (serves 4):

2 lbs of hamburger meat
1 bundle of parsley
1 small onion
1 potato (medium size)
1 large tomato
1 cup of tomato sauce
2 tablespoons of tomato paste
1 teaspoon of salt
3 cups of water
1 cube of chicken flavor
Black pepper to taste
Oil for frying
White rice

Preparation:

How To Make Shepherd's Pie

Mrs Darling — Tue, 21 Aug 2007 10:37:52 -0500

There are many versions of Shepherd's Pie but the following recipe seems to be the most favored among them all. It is cheap and easy to make yet very tasty. You don't have to be a gourmet chef to enjoy the down-home comfort of this delicious dish.

Ingredients

2 lbs. potatoes
3/4 c. milk
3 T. butter
1 tsp salt
1 lb. ground beef
1 small onion
1 lb. bag of frozen vegetables
2 cans of cream of mushroom soup
1c. grated chedder cheese

Directions

How To Cook Filipino Adobo

cjadidas@yahoo.com — Fri, 06 Jul 2007 19:28:23 -0500

Have you been to the Philippines? If not, the Philippines are a magnificent country to visit. They are well known for their breathtaking white beaches, unique artistry, preserved historical sites, hospitable people and their delicious food. Thanks to many diverse cultural influences throughout history, a unique cuisine has developed in the Philippines. Filipino food has a very exquisite taste, always using the freshest and strictly picked ingredients. Among the all-time most popular Filipino foods is adobo. Here's some procedure for you to follow.

Here are the ingredients you will need:

How To Make Ratatouille à la Remy

Staff468 — Mon, 25 Jun 2007 18:05:41 -0500

Whatever you do, never call ratatouille “vegetable stew,” at least not if Remy is in the kitchen. Because ratatouille originated as a peasant dish, it was a daring choice for chef Remy to serve the dreaded food critic, Ego, in the film, "Ratatouille." But since its peasant beginnings, ratatouille has become one of the trademark dishes of the Provence region.

Ratatouille is a blend of summer vegetables sautéed separately and then simmered together briefly before serving. Though time-consuming, this style of preparation preserves the shapes and brilliant colors of the individual vegetables and prevents them from becoming waterlogged. The quantities and proportions of ratatouille are not exact and vary from chef to chef. That is what makes ratatouille the true test of a master……like our friend, Remy.

How To BBQ a Turkey

Tonya249 — Fri, 13 Oct 2006 21:16:00 -0500

If you're tired of eating dried-out oven-roasted turkey every year, or you simply need to free up more space in your oven, you might want to try using your grill to barbecue a bird this Thanksgiving. It's easier than you may think - and if the weather is warm, you may just convince the guys in your family to take care of the entree while you prepare the meal inside!

How To Cook a Turkey

Sharon449 — Fri, 13 Oct 2006 14:46:00 -0500

Cooking a turkey for the first time can be intimidating, but it does not need to be difficult. These instructions will put you on the path to a delicious, moist turkey you can be proud of.

Safety - Thoroughly clean any surfaces the raw turkey or its juices touch with hot soapy water to avoid contamination with bacteria.
Thaw - If your turkey is fresh (not frozen), proceed to the preparation. Frozen turkeys must be thawed before cooking. Do not thaw a turkey on the counter at room temperature because this will cause bacteria to grow. Place the frozen turkey (still in the wrapper) in a dish in the refrigerator for about 1 day for every 5 pounds of turkey. For example, a 20 pound turkey will take about 3 to 4 days to thaw.

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How To Smoke a Turkey

Charles404 — Mon, 02 Oct 2006 16:48:00 -0500

In my opinion, slowly smoking a turkey over the course of many hours is the best of all possible preparations for this noble bird. Benjamin Franklin campaigned to make the wild turkey the national bird rather than the eagle. Imagine what it would be like if he had succeeded. Would the turkey have become a protected bird? Would we not be able to sit down to a wonderful turkey dinner with all the fixings? I shudder to think.

We share holidays with my wife's folks. One household takes Christmas, and the other hosts Thanksgiving. Whatever holiday we have, I always smoke a turkey. I have used two types of smokers, so I will outline the differences as we go.

How To Grill Chicken

Charles404 — Tue, 05 Sep 2006 03:20:00 -0500

My wife gets tired of chicken. I hardly ever do, and grilling is one of my favorite ways to prepare it. You can have great chicken every time, and you can enjoy almost endless variety too, if you follow a few simple guidelines when grilling.

How To BBQ Ribs

Annette165 — Thu, 03 Aug 2006 16:11:00 -0500

For mouth-watering, fall-off-the-bone ribs, low and slow are the watch words. Otherwise, ribs will be tough and chewy -- not at all appetizing! Whether they are country-style, spare ribs, baby back or St. Louis cut, ribs by definition have a lot of connective tissue holding the meat to the bone, and the only way to make that tender is through a long, slow cooking process.

How To Grill Shrimp

Annette165 — Wed, 03 May 2006 13:52:00 -0500

Shrimp cook in just minutes on the grill and are adaptable to a wide range of flavors, making them great for fast gourmet meals even during the busiest times. With the new E-Z peel shrimp, also called zipperback shrimp, peeling them is less work than ever, making shrimp even less time-consuming.

Choose medium shrimp or larger. Large and medium shrimp tend to enjoy the best prices and are perfect for making shrimp skewers.
- For the most part, shrimp are now labeled for their country of origin (typically China, Thailand or Vietnam but also U.S. and Canada depending on the season). The origin has no effect on the shrimp's flavor and suggested cooking method; labeling simply satisfies a legal requirement and a marketing point. Sometimes shrimp of the same size have different prices based on the country. I have seen large shrimp from Vietnam for a lower price than smaller U.S. shrimp. Buy what fits your needs and your budget.
  
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How To Grill Fish

Annette165 — Wed, 03 May 2006 11:55:00 -0500

Fish has become increasingly popular of late; the high-protein diet craze, healthy Omega-3 fatty acids in fish, greater variety and growing availability have all contributed to the increase in American fish consumption. It doesn't just come in cans anymore! Grilling is perfect for fish, as long as care is taken and the preparation and cooking methods are appropriate for the fish being cooked. Follow the steps below for a heart-healthy meal in minutes!

Know your fish before beginning preparation.
- Delicate fish, including sole, flounder, tilapia, catfish, trout, snapper and turbot, need to be grilled in a fish basket, on a foil-lined grill or in foil pouches. These fish fillets are thin or flake easily and, as they cook, will fall through the grill grate.
- Meatier fish such as salmon, tuna, shark, swordfish and mahi mahi do not require that level of protection, but using a fish basket is never a bad idea.
  
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How To Grill Ribs

Annette165 — Mon, 01 May 2006 13:32:00 -0500

For a lot of people, ribs are the first thing that comes to mind when the word "barbecue" is uttered -- and with good reason! Ribs, whether pork or beef, are ubiquitous at every BBQ cook-off in the U.S. and are a specialty of many steakhouses today. Ribs can be tricky to cook at home, but good preparation makes the job much easier.
Learn the Secrets of BBQ Champions
Mouth-Watering Championship Ribs

How To Grill Tuna

Annette165 — Mon, 01 May 2006 04:06:00 -0500

Rich and meaty, tuna is as good on the grill as beef. For fish, it is relatively fatty--although not as much as salmon--so it is easier to get good results than it is with leaner or more delicate fish. If possible, buy tuna steaks or tuna fillet labeled "sashimi quality" or "sushi quality." Unless you live on the west coast, tuna will have been frozen, but it still should be clear and red; the finest looks almost like red gelatin--clear and almost transparent.

How To Grill Steaks

Annette165 — Thu, 27 Apr 2006 09:24:00 -0500

Nothing beats a freshly grilled steak, still sizzling hot! Unfortunately, many a good steak is ruined by poor cooking techniques. Follow the steps below for steaks that don't require a hammer and chisel to eat.

Know your meat. Different cuts of steak require different preparation and cooking methods for optimum results.
- Tougher cuts that can still be grilled, such as top round, bottom round and skirt steak and flatiron, should be marinated before grilling.
- The best cuts, including tenderloin, top sirloin, porterhouse, NY Strip, T-bone and rib eyes (also called Delmonico), benefit from as simple a preparation as possible to showcase their flavor and texture. No marinating is needed.
  
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How To Grill Pork Chops

Annette165 — Thu, 27 Apr 2006 08:23:00 -0500

Pork chops are perfect for grilling and can be made with almost infinite flavors: honey mustard, barbecue, Cajun, Mexican, French, Italian, Asian and more. Follow a few easy steps for great non-leathery pork chops every time.

Choose pork chops, boneless or with bone, that are about one inch thick. If you can't find them in your market (look for packages that say "great for the grill" or similar), buy a pork loin or tenderloin and slice it into pieces one inch thick.
Brine the pork. Soaking pork in this mixture helps keep it juicy and moist on the grill. These days pork has been bred to be so lean that this step is almost always necessary to ensure perfect results. For two pounds of pork chops:

Combine one-half cup each of Kosher salt and brown sugar in two cups of hot water.
Stir well to dissolve the salt and sugar.
Let cool.

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How To Grill Filet Mignon

Annette165 — Mon, 24 Apr 2006 09:27:00 -0500

When it comes to grilling filet mignon, less is more. Unlike many steak cuts that require marinating for tenderness, filet mignon, or tenderloin, needs very little preparation to get great results.

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To prepare the steak, grind fresh pepper all over or sprinkle with a steak rub like Emeril's Steak Rub or McCormick Montreal Steak Spice. Let the meat sit for 30 minutes for seasonings to absorb.

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