COOKING CHEATS FOR GAS GRILLS

COOKING CHEATS FOR GAS GRILLS

• If you ever wanted proof of how food from the freezer can save you so much time - and produce a stunning result - look no further than this truly great pasta dish.

• 225g mixed frozen raw seafood selection or fruits de mer from a pack (such as prawns, squid and mussels)
• 120g jar baby clams, drained (L'Isola d'Oro are good)
• 225g dried linguine (Col Sapori di Napoli is my favourite)
• 1 tbsp olive oil
• 2 large cloves garlic, peeled and crushed
• 1 dsp chopped fresh rosemary
• 2 tbsp dry vermouth
• 350g jar Dress Italian tomato sauce with sun-dried tomato

• First, cook the linguine in 2.25l boiling salted water for eight to ten minutes (check on the pack) until al dente. Meanwhile, heat the oil in a medium saucepan, add the garlic and rosemary, stir them around and cook over a medium heat for a couple of minutes before adding the vermouth and continuing to cook for another minute. After that, stir in the mixed frozen seafood and the drained clams and toss them around the pan for two to three more minutes, or until the prawns have turned pink and opaque on both sides. Finally, pour in the sun-dried tomato sauce, season and stir to mix everything well. Simmer gently for five minutes.

• Drain the linguine in a colander and divide between two warmed serving dishes. Serve with the seafood sauce.

1.)BAKING CHEATS FOR GAS GRILLS 

                       

• The simpler way to cooking meats on the grill is not to time it but to simply look at them. You heat your grill up around 10 minutes at high and then you put your steak or pork chops on the grill. If you want to impress your friends and family and do like at the steak house, you put the steak on the grill..you wait till there is a definite imprint of the grill on your steak and you just give it a quarter turn (on the same side on course). When the juices begin to bubble up at the surface, not too much juices if you want your steak rare, you flip it over. The key is never to flip it more than once because you will lose the juices that have appeared at the surface.

• When the steak is flipped over, it only takes a couple of minutes and it is ready. If you want rare, it will be done almost immediately. If you want it to be more cooked, you leave it a bit longer. There is no need to time it. Watching your steak is the key to cooking the best one. The quarter turn will impress everybody because they do the same thing in a steakhouse. I always impress everybody when I do that with my steaks and pork chops!

2.BOILING CHEATS FOR A GAS GRILLS

•      The grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Never grill inside your home, even in an open garage.

•     Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, and there are no cracks or holes in the grill pan.

•      Start with a clean grill, especially if it's the first time you are grilling this season. Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.

•      Follow manufacturer's instructions for lighting gas or charcoal grills.

•      A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes.

      3.)COOKING CHEATS FOR HOME DEPOT

• Home improvement retailer Home Depot (NYSE: HD) reported first-quarters of $0.43 per diluted share from its global operations, beating consensus estimates of $0.40 per share and topping earnings for the year-ago quarter by $0.13.

• Revenues improved by 4.3 percent from the year-ago quarter to $16.9 billion, or 5.7 percent after adjusting for the EXPO store closings in first quarter 2009. Profit rose 41 percent to $725 million from $514 million.

• “Our solid start to the year was driven by great performance in seasonal categories and strong growth in customer transactions,” said Frank Blake, chairman & CEO.

• The worlds largest home improvement retailer revised guidance for fiscal year 2010 to $1.88, an increase of 21 percent over the prior year a 3.5 percent increase in sales for the year. The company previously reported a sales increase of 2.5 percent for $1.79 per share.

4.)COOKING RECIPES FOR GAS GRILLS

Fillet redfish along backbone, leaving ... on low-medium heated gas grill, scale side down. Take ... whatever you like. Enjoy! Ingredients: 6  (garlic .. juice ...) Turn grill on high. Place washed and ... slightly brown around edges. Ingredients: 8  (herb .. lemon .. salt ...)  Thoroughly wash chicken inside ... 5. Turn on gas grill to high and close grill ... have some fine eating. Ingredients: 6  (1/4" .. lbs. ...) Heat pan over grill until very hot, at least ... bluefish with excellent results. Ingredients: 5  (breasts .. oil .. pan ...) Heat pan over grill until very hot, at least ... and finish cooking. Delicious! Ingredients: 5  (breasts .. oil .. pan ...) 5.)COOKING WALKTHROUGH FOR GAS GRILLS Gas grills use lava rocks, which come with the grill. The rocks are heated by the gas flame and cook like charcoal.      Keeping the rocks clean is about the only task you'll have with a gas grill. If there is a buildup of grease on the rocks you will have flare-ups during cooking which can burn the food. Follow the manufacturer's instructions for cleaning or replacing the lava rocks.      A good habit to develop is to turn the burner to high for five minutes after you're finished cooking to help burn off grease and other drippings.      Occasionally rearrange and turn the lava rocks so heating and cleaning is more even.      Replace the lava rocks when they don't look clean, and start to break apart. Do not stack lava racks. They should be only one layer deep on the grate. One tool you should have is a hinged grill basket, for cooking delicate cuts of fish, fruits, and vegetables. On the next pages you'll find instructions for maintaining temperature, about indirect and direct heat cooking, how to build a two-level fire, and some great recipes for your grilling adventures
6.)FOOD CHEATS FOR GAS GRILLS
The last of the tomatoes are coming in now, wide and cracked, heavy with the captured humidity of passing summer, each one a Neruda poem shedding its own light, benign majesty. It is time to eat them, these sunsets of the season, then put away our flip-flops and face the fall. And so this last celebration, a dinner of fat-slob tomatoes stuffed with a mixture of cheeses and a hint of tomato flesh, scented with paprika, made light with vodka, dusted with chives. There ought to be bread as well, to mop up the remaining juices, and a platter of grilled chicken served alongside, cooked in whichever manner most evokes in you the feeling of a summer night that goes on just late enough. There should be sunflowers somewhere in the house, a nod to autumn. There should be friends and a soundtrack that is elegiac without being sad. Everything should be casual except your commitment to having plenty of wine. And the combination should lead inexorably to a morning spent lying slack and sun-kissed on powdery sand before a restless sea or, failing that, in bed somewhere, as comfortable and careless as Daisy Buchanan What you want from those tomatoes: heft. You want a color with depth and seriousness that leans toward some variation on bruise. This should be true no matter what the varietal you’re eating. The taste (test one!) should run sweet, with a bang of acidity. A fat purple heirloom will do, or a crushing bruiser of a beefsteak, a Cherokee purple, a big rainbow. As John Pizzarelli sings at the end of his sets over at Birdland, “I like Jersey best.” (Rutgers University, which runs the Rediscovering the Jersey Tomato project out of its New Brunswick campus, says the ideal tomato is more than 4 percent sugar with a sweetness-to-tartness ratio of about 10 to 1.) Whichever you choose, they should not be hard to find. “It is such an amazing time of year,” the chef and restaurateur Scott Conant wrote in an e-mail, responding to a question I sent him about cooking valedictory meals ­­— fall dinners pretending to be summer ones. The season offers the rich bloom of harvest and the start of decay, he wrote, the “balance of flavors, as well, and pops of colors on the plate.” And, of course, he added, an “overabundance” of tomatoes. Conant, who owns Scarpetta and Faustina in Manhattan, as well as Scarpettas in Miami and Toronto, is a master of the tomato. “Spaghetti, tomato and basil,” reads the simple line on Scarpetta’s menu. The result in Conant’s hands is, to borrow a phrase that my colleague Frank Bruni, then the restaurant critic for The New York Times, used in his 2008 review, “pure Mediterranean bliss.” Conant’s ideas include slow-roasting late-season tomatoes in a low oven, then serving them with baby greens or stuffing them with bread, allowing the interior to sop up the juice, which he calls “the inherent flavor of the tomato.” You can also slice them onto flatbread with farmer’s cheese and a home-made mayonnaise. Or make a tomato sandwich, scented with tiny celery greens, goat cheese and crisped shallots. 7.)GAS GRILL COOKING TIPS
There is a technique for cooking pork spareribs on the grill to make them fall-off-the-bone tender and crispy. In this video, we simply filmed a poolside meal one afternoon, which took about an hour. On the menu: Babyback Pork Ribs, Marinated Veggie Stir-Fry over white rice, and Garlic Bread. Simple and delicious!