Warmer weather is upon us, and sunny days mean outdoor cooking. Grilling can be a wonderful way to enjoy gourmet food at home. Use these flavor secrets for outdoor cooking to wow your dinner guests, or just make your everyday dinner at home that much more delicious!
7 Flavor Secrets for Outdoor Cooking
#1 - Sprinkle some orange, lemon or grapefruit peels over hot coals in the last few minutes of grilling to add zesty flavor to chicken, ham, fish, pork, or beef
#2 - Try marinating foods in store-bought Italian or oil/vinegar salad dressings - but don't get one with a thick consistency (it will char too quickly). Delicous on beef, chicken, or fish!
#3 - Quick basting sauce: Brush beef or poultry with your favorite spaghetti sauce during the last 10 minutes grilling.
#4 - For good taste, and for safety's sake, to kill any bacteria from raw foods - be sure to heat leftover marinade to full boiling, then simmer for 5 minutes before serving as a sauce.
#5 - Brush on thick marinades - made with honey, sugar, jelly, preserves, pureed fruit, or other sticky ingredients - only during the last few minutes of grilling to prevent burning. Light sauces made with oil and seasoned without sugar can be brushed on food earlier if desired.
#6 - Sprinkle fresh rosemary sprigs over coals near the end of cooking to enhance lamb. Try fresh thyme for seafood, bay leaves for steak and burgers. When basting meats or poultry with barbecue sauce, scatter fresh basil, oregano, marjorim, or all 3 over the coals for tantalizing flavor.
#7 - Dampen a couple of whole, unpeeled garlic cloves and place on coals during the last few minutes of cooking to add a little something extra to meat, poultry, and seafood. Barbecue doesn't get any better than this!
Referenced from "Outdoor Grilling Flavor Secrets", University of Illinois Extension
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We have been working towards building a list of resources for our clients to help them aid in their event planning. If you know of a business that compliments the services Canape offers please let us know.
Click Here to View Our Resources
We have also been compiling a list of venues that allow outside catering for our clients. This list is a work in progress, and if you know of any venues that allow outside catering please feel free to email us about it so we can add it to our list.
Click Here to View Our List of Venues
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 Domestic Tomatoes
The tomato is a member of the night shade family. It is a vine fruit native to South America. It is great to eat and makes a wonderful garnish. It can also be used in salads, sauteed as a side dish, canned, or sundried for extended storage. They are a staple of Irish breakfasts, and the French call them "pommes d'amour" or "love apples", because they believe they have aphrodesiac powers.
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 Strawberries
The strawberry is a member of the rose family, and is the most hardy berry grown today. It is very resiliant to shipping and storage. Strawberries are great in jams, syrups, canned or frozen, but this time of year eat them fresh for the best flavor experience.
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 Sweet Corn
May is the beginning of the peak season for corn. It is important to eat corn as soon as it has been picked, and cooked the day it is purchased. When boiling the ears, use equal parts milk and water, the milk helps bring out the natural sugars. Another great cooking method, is soaking the ears while in the husks, and grilling the whole ear over an open flame. The kernels get steamed in the husks, then just peel back, sprinkle a little kosher salt over the buttered corn, and enjoy!
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Tailgating Tips & Tricks
Dish-It-Up!, Magnolia
Wednesday, August 23rd
6:00 pm - 9:00 pm
Sign Up Now!
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