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arrow right choosing a grill

Choosing a Grillby Kevin Taylor, the BBQ GuruThe first step in grilling is choosing the right grill. There are 2 types to choose from; charcoal or gas. The choice comes down to one of lifestyle and you should first ask yourself a couple of questions??..Do you enjoy the challenge of building and maintaining a fire? Or, do you need precise heat control? Do you enjoy the smell of food cooked over hot coals? Or, is the grilled taste the most important aspect? Do you need that primal hands-on experience? Or, would you prefer the easier one-touch heat settings?A major manufacturer of both charcoal and gas grills has done extensive taste testing and the results showed there is no difference in taste between the two. So, it comes down to one of personal preference. Again a lifestyle choice. In other words, how do you plan on using your new grill? How often will you use your grill? How many people do you normally cook for? Are the fuel choices (gas or charcoal) available in your area? Is cost an issue? Gas grills are more expensive initially but charcoal grills will cost more to operate over the long run.Don?t worry?.BOTH are great choices and whatever you choose will reward you with some of the best food you have tasted. After you have chosen what type of grill you want, look for these 3 features??1. Look for a pre-assembled grill that has been welded together. These welds will assure sturdy construction and will further help to fend off rust. Easy assembly and die-cut parts for a tight fit are essential. The fewer number of parts to assemble, the less hassles you will encounter in the future.2 Warranties are very important. Look for a grill with a long warranty period. Does the manufacturer trust it?s own quality control issues? A long warranty period will answer this question. Look for 5-years on charcoal grills and 10-years on gas grills.3 Always look at the company behind the grill. Do they have a reputation for great customer service and quality products? Replacement parts are also a consideration. Be sure replacement parts are easily accessible. Preferably you should be able to buy the standard parts at a retail store near you?grates, ignition systems, covers, etc.As in many consumer purchases, you will get what you pay for. A low end gas grill, while inexpensive, will also result in inferior parts and therefore a frustrating cooking experience. My advice has always been, if you cannot afford a top quality gas grill, go with a top quality charcoal grill. Here in the US, you can find a good quality, small gas grill for around $300. If you cannot afford that, then a good quality charcoal grill is available for under $100. The important word here is QUALITY. What do I mean by that? Well, let?s look at both gas and charcoal grills. Look for the following features when assessing grills.CHARCOAL GRILLS Construction. Look for a grill made of high-grade steel and a porcelain-enamel coating. The coating should be baked on and not just sprayed on. This will prevent rusting, peeling and fading. Leg couplings and grate supports should be welded for added strength. The lid should be heavy and fit tightly.Basic Features. Cooking and charcoal grates should be nickel-plated or stainless steel. Both of these will clean up very easily and are also rust resistant. Make sure the handles are of wood or plastic. These will stay cool to the touch.Added Features. Easy disposal of ashes is a must. Some grills offer a one-touch system that sweeps the ashes into a disposal pan. A thermometer is always nice for keeping an eye on the temperature.GAS GRILLSConstruction. Same as the charcoal grills?..baked on porcelain-enamel finish, high-grade steel and welded legs. A simple lifting of the lid will tell you a lot. The heavier the better.Basic Features. The cooking system is critical in a gas grill. You should have a minimum of 3 independent burners. This will allow the most precise fire control and will insure the ability to cook using indirect heat. These burners should run along each side, either side-to-side or front-to-back, and down the middle of the grill. This will avoid hot spots and assures total utilization of the entire cook surface. Look for a flare-up prevention system. A series of angled steel plates should be located just below the cooking grate. These will collect the drippings and immediately vaporize them resulting in that grilled flavor you are looking to attain. Avoid grills that use lava rocks, as they collect grease and are prone to flare-ups. The cooking grates should be stainless steel or a baked on porcelain-enamel finish. Cast iron grates will hold the heat better, but are very labor intensive as they will need constant re-seasoning.Added Features. Look for side tables and condiment holders. Locking wheels are also a nice feature as these will prevent rolling in high wind environments. As far as side burners, I would personally avoid these. I used mine exactly 5 times and never again. Save yourself a few extra bucks and avoid the side burners. An extra side table is a much more efficient use of space.Finally, a word on BTU?s. BTU?s are NOT a measure of the cooking power of a grill! They are only an indication of the volume of gas a grill can burn. A better engineered unit can use less BTU?s and cook more efficiently.So, you should now be comfortable taking the first step in your grilling experience, buying a grill. As always, I will gladly answer any questions you may have. Just drop me an e-mail. Keep in mind, I may not have access to the exact grill you are considering.Kevin TaylorThe BBQGuru

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arrow right herbed flat bread

Herbed Flat BreadPosted by artsycook at recipegoldmine.comThis is a rich, flat bread that you break apart with your hands when the dish is passed to you, buttery with garlic and herbs and kinda sweet. IT GOES FAST!6 tablespoons granulated sugar1 cup milk, scalded and cooled to room temperature2 packages dry yeast3 cups unbleached all-purpose flour1/2 teaspoon salt8 tablespoons butter, chilled and cut into small chunks3 large egg yolks4 tablespoons butter, room temperature1 tablespoon olive oil3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil, savory and parsley (or 1 1/2 to 2 teaspoons dried basil, thyme and oregano)5 cloves garlic, peeled and put through a garlic press or finely choppedPam cooking spray or additional oil1 large egg white, lightly beaten (optional)In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes - preheating oven to 350 degrees F after 30 minutes).Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!

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arrow right Moist Pumpkin Sheet Cake

Moist Pumpkin Sheet Cake1 (15 ounce) can solid pack pumpkin2 cups granulated sugar1 cup vegetable oil4 eggs, lightly beaten2 cups all-purpose flour2 teaspoons baking soda1 teaspoon cinnamon1/2 teaspoon saltPreheat oven to 350 degrees F.In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10-inch baking pan. Bake for 25 to 30 minutes or until cake tests done. Cool.Frosting3 ounces cream cheese, softened5 tablespoons butter or margarine, softened1 teaspoon vanilla extract1 3/4 cups confectioners' sugar3 to 4 teaspoons milkChopped nuts, as neededBeat cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

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arrow right yum yum steak seasoning

Yum-Yum Steak SeasoningFrom the kitchen of Kevin Taylor, the BBQ GuruA more refined steak rub. Use this if you really love the taste of a good steak with no fancy-schmancy toppings.....4 tablespoons salt2 tablespoons paprika1 tablespoon black pepper, coarsely ground1 1/2 teaspoons onion powder1 1/2 teaspoons garlic powder1 1/2 teaspoons cayenne pepper1/2 teaspoon coriander1/2 teaspoon turmericMix together and use on steaks.Makes about 1/2 cup.

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arrow right baklava cheesecake

Baklava CheesecakeThis recipe is extremely time-consuming. Begin preparation two days before you plan to serve it.Crust1 pound phyllo pastry sheets 1/2 cup melted butterFilling32 ounces cream cheese 1 cup honey 1/4 cup fresh lemon juice 2 teaspoons vanilla extract6 eggsTopping1/2 cup walnuts 1/2 cup blanched almonds 1 tablespoon granulated sugar 1 teaspoon cinnamon 1/2 cup butter, melted 1/2 cup granulated sugar 1/4 cup water 1 tablespoon fresh lemon juice 1 (1 1/2-inch) cinnamon stick 1 tablespoon cognacFilling: Position rack in lower third of oven and preheat to 350 degrees F.Beat cream cheese in large bowl of mixer until light and fluffy. Gradually mix in honey, lemon juice and vanilla extract. Beat in eggs one at a time until just incorporated. Set aside.Crust: Brush 10-inch springform with butter. Arrange 1 phyllo pastry sheet with long edge partially to edge of surface (cover remaining sheets with damp towel.) Brush left half of sheet with butter and fold right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving 5 inches over-hanging at one end. Cover with another dampened towel. Butter and fold second phyllo sheet and arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan. Wrap remaining pastry airtight and refrigerate. Stir through filling and pour into crust. Cover filling with overhanging phyllo, squaring at edge of pan. Bake until pastry is light brown and cake is firm to touch, about 50 minutes.Remove pan sides. Using a wooden pick, poke 12 holes in top of cake to allow steam to escape. Cool completely on rack. Refrigerate 2 days to mellow flavors, covering after first day.Topping: Preheat oven to 350 degrees F. Cover baking sheet with 2 pieces of parchment. Coarse grind all nuts with 1 tablespoon sugar and 1 teaspoon of cinnamon in processor. Stack 10 reserved pastry sheets on work surface. Set rim of springform atop pastry. Cut around inside of rim through entire stack using a sharp knife, making 10 rounds. Cover rounds with damp cloth. Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim, with butter. Place 1 pastry round in pan rim brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes.Meanwhile heat 1/2 cup sugar, water and lemon juice in heavy small sauce pan over low heat, swirling pan occasionally until sugar dissolves. Add cinnamon stick, increase heat to medium and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside stir in Cognac. Flatten pastry atop cake. Remove pan rim from topping. Set topping on cake, using a large spatula. Re-cut wedges. Replace pan rim on assembled cake. Immediately pour on hot syrup. Cool 1 hour. Refrigerate for 1 to 6 hours. Let cakes stand for 20 minutes before serving.Makes 16 servings.

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arrow right black forest cheesecake

Black Forest Cheesecake1 cup chocolate wafer crumbs3 tablespoons margarine, melted16 ounces cream cheese, softened2/3 cup granulated sugar2 eggs6 ounces semisweet chocolate chips, melted1/4 teaspoon almond extract1 (21 ounce) can cherry pie fillingFrozen whipped topping, thawedCombine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream.

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arrow right black bottom raspberry cheesecake

Black Bottom Raspberry Cheesecake1 box brownie mix 1/3 cup water 3 tablespoons vegetable oil 6 eggs 1 cup chopped walnuts 1 (10 ounce) package frozen raspberries, thawed, drained 3/4 cup seedless raspberry jam, divided 24 ounces cream cheese at room temperature1 cup granulated sugar 1 teaspoon vanilla extract2 tablespoons confectioners' sugarPreheat oven to 350 degrees F. Grease 10-inch springform pan.Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in nuts, the pour into prepared pan. Bake for 25-30 minutes. Cool for 15 minutes.Meanwhile, combine drained raspberries and 1/2 cup of jam in a small bowl.In a large bowl, beat cream cheese until smooth. Add sugar, vanilla extract and 3 eggs, beating until well mixed. Spoon raspberry mixture over brownie layer. Slowly pour cheesecake batter over the jam layer. Bake for 55 minutes or until center is slightly set. Remove and cool. Refrigerate overnight.Topping: Dust top of cake with confectioners' sugar, using a sieve. Heat jam slightly until runny, then drizzle over the top of the cake in a zigzag pattern.

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arrow right chocolate cherry cheesecake

Chocolate Cherry CheesecakeYield: 16 servings8 1/2 ounces chocolate wafers, finely crushed1/2 cup butter, melted 12 ounces semisweet chocolate chips 1 1/2 cups heavy cream 16 ounces cream cheese, softened 1/4 cup granulated sugar 3/4 cup cherry-flavored liqueur 1 teaspoon vanilla extract 1 pound cherry pie filling 1/2 cup heavy cream, whipped (optional)In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into a 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.Preheat oven to 325 degrees F.Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until chocolate chips are melted and mixture is smooth. Set aside.In a large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur and vanilla extract, mixing until blended. Pour into prepared crust. Bake at for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours.Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.

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arrow right cheesecake supreme with blackberry sauce

Cheesecake Supreme with Blackberry SaucePosted by MaryEllen29 at recipegoldmine.com 4/4/02 2:51:44 pmMakes 12 to 16 servings.Crust1 3/4 cups finely crushed cinnamon graham crackers 1/4 cup finely chopped walnuts1/2 teaspoon ground cinnamon 1/2 cup butter, meltedIn a medium mixing bowl, stir together crushed graham crackers, walnuts and cinnamon. Stir in butter. If desired, reserve one-fourth cup for topping. Press remaining crumb mixture onto bottom and about two inches up sides of an eight- or nine-inch springform pan; set aside.Filling24 ounces cream cheese, softened 1 cup granulated sugar2 tablespoons all-purpose flour 1 teaspoon vanilla extract1/2 teaspoon fresh lemon juice 2 eggs 1 egg yolk 1/4 cup heavy whipping creamPreheat oven to 375 degrees F.Be sure cream cheese is very soft. Combine in a large mixing bowl with sugar, flour, vanilla and lemon juice. Beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined. (Do not over-beat.) Stir in cream.Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake until center appears nearly set when shaken gently (45 to 50 minutes for an eight-inch pan, 35 to 40 minutes for a 9-inch pan).Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin-bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes longer. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least four hours before serving.Blackberry Sauce1 pint fresh blackberries or 1 (12 ounce) package frozen blackberries, thawed 1/4 cup granulated sugar, or more to tastePuree blackberries in blender or food processor. Pour through a fine-mesh strainer into a small bowl, pressing with back of spoon. Discard seeds. Add sugar to taste, stirring to dissolve completely.

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arrow right easy no-bake cheesecake

Easy No-Bake CheesecakeShared with recipegoldmine.com by Kimberly1 (8 ounce) package cream cheese 1 container Cool Whip 1 cup powdered sugar 2 tablespoons vanilla extract 2 tablespoons lemon juice Graham cracker crustMix first five ingredients together and pour into crust. Add topping if you like. Chill for one to two hours and eat.YUMMY!

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arrow right pecan praline cheesecake

Pecan Praline CheesecakeCrust1 cup minced pecans, toasted3/4 cup graham cracker crumbs1/4 cup dark brown sugar1/4 cup unsalted butter, meltedPreheat oven to 325 degrees F. Grease a 9-inch springform pan.In a small bowl, mix together pecans, graham crackers crumbs and brown sugar. Pour in the butter, and stir to combine. Press the warm mixture into the prepared pan, packing it evenly around the bottom. Bake until the crust is set, about 10 minutes. Allow the crust to cool. It can be made a day ahead, if you wish. Raise the oven temperature to 350 degrees F.Filling1 pound cream cheese (at room temperature)3 eggs1/4 cup granulated sugar1 1/4 cups chopped pralines2 teaspoons minced orange zest1/2 cup sour creamUsing a mixer, beat the cream cheese in a large bowl until it is light and fluffy. Add the eggs and then the sugar, continuing to beat until everything is well incorporated. Mix in the chopped pralines and the orange zest. Pour the filling into the prepared crust, and bake for 55 to 60 minutes, until the center is just firm.Remove cheesecake from the oven, and let it sit for 10 minutes. Raise the oven temperature to 425 degrees F. Spread the sour cream gently and evenly over the top of the cheesecake. Bake an additional 5 minutes, until the sour cream bubbles at the edges. Cool the cheesecake completely on a rack.Run a knife between the cake and the sides of the pan to loosen it. Cover the cake, and refrigerate it until it is well chilled, at least 3 to 4 hours (the cake can be made a day ahead of serving). Make the Caramel Sauce.Caramel Sauce2 teaspoons unsalted butter1/2 cup dark brown sugar2 tablespoons water1/2 to 3/4 cup milk, warmed1/2 teaspoon vanilla extractMelt the butter in a heavy saucepan. Add the brown sugar and water, and cook over medium heat until the mixture reaches the soft-ball stage, 234 degrees F to 240 degrees F. Remove the pan from the heat, and let the mixture cool a couple minutes. Stir in the amount of milk necessary to achieve the sauce consistency you prefer. The sauce can be kept warm over a hot water bath or made ahead and re-warmed at serving time.Serve the cheesecake topped with warm Caramel Sauce.

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arrow right orange chocolate cheesecake

Orange Chocolate CheesecakeCrust2 cups vanilla wafer crumbs6 tablespoons butter, melted1/4 cup granulated sugarCombine, and press onto the bottom and 1 1/2 inches up the sides of a greased 10-inch springform pan. Bake at 350 degrees F for 10 minutes; cool completely.Filling32 ounces cream cheese, softened1 cup granulated sugar4 eggs1 cup (8 ounces) sour cream10 (1 ounce) squares white baking chocolate, meltedIn a mixing bowl, beat cream cheese, sugar, eggs and sour cream just until blended. Add chocolate. Pour into crust. Bake at 350 degrees F for 1 to 1 1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours.Topping1 cup (8 ounce) sour cream3 tablespoons granulated sugar1/2 to 1 teaspoon orange extract2 (11 ounce) cans mandarin oranges, well drainedCombine sour cream, sugar and orange extract. Spread over filling. Bake at 450 degrees F for 5 to 7 minutes or until set. Chill, uncovered, for 1 hour.Arrange oranges on cheesecake. Cover and chill at least 4 hours.Yields 12 to 16 servings.

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arrow right red, white and blue cheesecake with chocolate cookie crust

Red, White and Blue Cheesecake with Chocolate Cookie CrustSource: Gourmet - July 1993Crust28 chocolate wafers1/2 cup (1 stick) unsalted butter, meltedGrind wafers fine in a blender or food processor (about 1 1/2 cups crumbs).In a bowl stir together cookie crumbs and butter until the mixture is combined well. Pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. Chill the crust for 30 minutes.Filling32 ounces cream cheese, softened1 1/2 cups granulated sugar2 tablespoons all-purpose flour5 large eggs1/2 cup sour cream1 teaspoon freshly grated orange zest1 teaspoon freshly grated lemon zest1/2 teaspoon salt1 1/2 teaspoons vanilla extractAbout 1 1/2 cups raspberriesAbout 1 1/2 cups blueberriesPreheat the oven to 325 degrees F.In a bowl with an electric mixer beat cream cheese until it is light and fluffy. Add sugar gradually, beating, and beat the mixture until it is combined well.Beat in flour; add eggs, 1 at a time, beating well after each addition. Beat in sour cream, zests, salt and vanilla extract, beating the filling until it is combined well.Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.)Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.

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arrow right cream cheese frosting with frangelico

Cream Cheese Frosting with FrangelicoPosted by CookinMom at recipegoldmine.com 6/29/01 8:27:42 pmSource: Recipe by CookinMom (2001)Yield: 3 cups4 ounces unsalted butter8 ounces cream cheese (softened)1 teaspoon Frangelico liqueur (or almond flavor)1 pound powdered sugarFresh creamBlend softened cream cheese, Frangelico and butter in mixer. Blend and whip in the sugar. Add fresh cream, a little at a time, until frosting is the right consistency to spread.Delicious on Chocolate Layer Cake - generously sprinkle with mini semi-sweet morsels on the inside layers and on the top of cake. Use two 8- to 9-inch cake rounds cut to make four layers.NOTE: Use less sugar for a 'not so sweet' taste!

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arrow right chip and cherry fruitcake

Chip and Cherry FruitcakeThis is a "fruit cake" your family will love!3 eggs1 cup granulated sugar1 1/2 cups sifted all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/4 pound chocolate chips2 cups pecans or walnuts, chopped1 cup chopped dates1 cup halved candied cherries1 cup chopped candied pineappleBeat eggs well. Gradually add sugar and beat well.Sift dry ingredients together. Add chocolate chips, nuts, dates, cherries and pineapple to flour. Fold into the egg-sugar mixture.Pour into a wax paper-lined, oiled loaf pan. Bake at 350 degrees F for 1 hour and 10 minutes.

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