Discipline is the habit of taking consistent action until one can perform with unconscious competence. Discipline weighs ounces but regret weighs tons.
- Jhoon Rhee
Friday, July 24, 2009
Tuesday, July 21, 2009
Quote to Note
Success is a state of mind. If you want success, start thinking of yourself as a success. ~ Joyce Brothers, Psychologist
Thursday, July 16, 2009
What is...Sorbet?
With all this summer heat, I thought the best things to blog about are frozen treats! So what exactly is sorbet? Sorbet (pronounced "sor-bay") is a frozen dessert made from sweetened water flavored with fruit juice or puree, chocolate, wine, and/or liqueur. Although most sorbets are eaten as a dessert, they can also be served between courses as a palate refresher.
Sorbet comes from the French word meaning "sherbet." However, sorbets differ from traditional American sherbets because they do not contain any dairy products. Sorbets are almost identical to the Italian treat called granita, which is also made from fruit puree and water.
Monday, July 13, 2009
Recipe for You - Grilled Herb Salmon
This recipe is perfect for your next summer BBQ get together!
Grilled Herb Salmon
Ingredients
1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons packed golden brown sugar
3 tablespoons Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 4-pound side of salmon with skin
Olive oil
Directions
1. Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
2. Spray grill rack with nonstick spray. Prepare barbecue at medium-high heat.
3. Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon.
4. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.
Yield: 8 servings
Grilled Herb Salmon
Ingredients
1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons packed golden brown sugar
3 tablespoons Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 4-pound side of salmon with skin
Olive oil
Directions
1. Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
2. Spray grill rack with nonstick spray. Prepare barbecue at medium-high heat.
3. Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon.
4. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.
Yield: 8 servings
Saturday, July 11, 2009
Grilling Tips & Tricks
Summer is the season where everyone seems to be barbecuing and grilling food. Here are a few tips and tricks to make your next BBQ a hit!
1. A secret to tender, moist, and tasty meat and fish is the cut you choose. The best cut for grilling steaks is a full one inch thick. Fish fillets should be cut from 1 to 1 1/2 inches thick - anything thinner will dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick.
2. When using charcoal, douse the coals with the least amount of starter fluid as possible to light the fire. If starter fluid is unavailable, salad oil is a great substitution!
3. Whenever barbecuing, use tongs to turn the meat. Using a fork punches holes in the meat and allows the natural juices to escape, causing the meat to lose flavor and become chewy.
1. A secret to tender, moist, and tasty meat and fish is the cut you choose. The best cut for grilling steaks is a full one inch thick. Fish fillets should be cut from 1 to 1 1/2 inches thick - anything thinner will dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick.
2. When using charcoal, douse the coals with the least amount of starter fluid as possible to light the fire. If starter fluid is unavailable, salad oil is a great substitution!
3. Whenever barbecuing, use tongs to turn the meat. Using a fork punches holes in the meat and allows the natural juices to escape, causing the meat to lose flavor and become chewy.
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