Cook With Me

Grilling to a "Char" may cause health concerns.

2010-08-09T15:17:00.000-07:00

Pay attention to what you’re cooking so it sears but doesn’t char

I recently read an article on "www.consumerreports.org/health/healthy-living/news/2008/8/grilling-basics/overview/grilling-basics-ov.htm" that suggests that grilling to a char on meats can transform amino acids and other natural substances in the foods into compounds called heterocyclic amines (HCAs), which have been shown to cause cancer in laboratory animals. Some studies suggest that ingesting these and other compounds might affect food safety by increasing the risk of breast, colon, pancreatic, prostate, and stomach cancer.

The article suggests that cooking at a lower temperature helps prevent these harmful compounds to form. I was so glad to hear this because; I slow cook my ribs and pulled pork before searing them on the grill and then adding the BBQ sauce. I also make sure that I cook the BBQ sauce right before I need it. Not only is it fresh but also it’s hot and if the sauce is hot, it won’t easily burn or cause a char on the meat.

Marinating meats also help prevent the formation of these harmful compounds. Again, I marinate also.

So make sure you take a few extra steps this Labor Day and handle and prep your food safely for the grill by:
- Pre-cooking the ribs low and slow for about an hour before grilling
- Use marinades
- Pay attention to what you’re cooking so it sears but doesn’t char like the ribs pictured above

Anthony

My 1st Place Award Winning Italian Sausages with Sautéed Bell Peppers and Onions

2010-08-07T22:16:00.000-07:00

• Ingredients
o Your favorite Italian Sausages (About 6) (I like them Hot but Mild will do too)
o 1 - large onion cut thinly length wise
o 2 – Bell Peppers cut thinly length wise (For a more attractive presentation, you can use Green, Red and Yellow Bell Peppers)
o Salt (I only use Kosher Salt)
o Freshly Ground Black Pepper
o Extra Virgin Olive Oil
o Dijon Mustard
o Your favorite Hot Dog Buns (long)
• Equipment for the Grill
o Grill
o Hickory wood
o Match Light Charcoal
o Matches/Lighter
o 1 Tongs
o Basting Brush w/long handle
o Containers to place the sautéed vegetables in after they’re done
• Additional equipment for sautéing the vegetables
o Non-stick frying pan
o Wood spoon
• Instructions for the Grill
o If you have a gas grill, you can use a smoker box with hickory chips
• Soak your wood chips for about 20 minute
• After lighting the grill, place the soaked chips in the smoker box and place the box on the grill
o For Charcoal Grill – use just a few normal size pieces of Hickory wood without soaking with charcoal.
• Clean your grill grates (this is easier to do after the grill is hot with the wire brush)
• Plan where you will place your sausages
• Lubricate the grill grates where the sausages will go with olive oil. This help prevent sticking,
• Place the sausages on the lubricated portion of the grill
• Turn the sausages frequently letting them rest only for 30 seconds or so until brown and remove to a plate.
• If you grill was hot all of the above cooking steps should only last about 10 -15 minutes.
o Cooking Vegetables
• Pour about 2 tablespoons of olive oil in the non-stick frying pan. Let it heat for about 30 seconds on medium flame.
• Add peppers and let it cook for about 1 minute and then add onions
• Sautee vegetables until slightly brown (stir occasionally)
• Remove to container
o Plating
• Place a sausage in a hot dog bun and top with a little Dijon Mustard.
• Add sautéed vegetables on top of the sausage and serve.

Simple Hot Wings

2010-08-03T21:09:00.000-07:00

All three have the same ingredients. It’s just the proportion of the ingredients that get you to the heat level you prefer.

Ingredients
- Wings
o About 10 wings cut into three pieces and discard the tip. (Save it for homemade broth)
o All Purpose flour for dredging chicken
o Eggs for coating chicken
o Salt
o Freshly ground black pepper
o Adobo seasoning
o Canola cooking oil
- Equipment
o Frying pan
o Tongs
o 1 gallon Zip lock plastic bag
o Bowl
o Wisk
Instructions

1. After you rinse the chicken and dry it on paper towels, season the chicken with the salt, freshly ground black pepper and Adobo. Set aside.
2. Crack the egg in a bowl, add salt and freshly ground black pepper and Wisk until combined
3. Add about two cup of all-purpose flour into the 1-gallon zip lock bag. Salt and pepper the flour and shake.
4. Heat canola oil in the frying pan over medium heat
5. Take each piece of chicken and dip on all sides in the beaten seasoned egg,
a. Then place it in the zip lock bag of seasoned flour.
b. Close the bag and gently shake to get the thoroughly coated on chicken
6. Carefully place the coated chicken into heated oil
7. Repeat step 5 through 6 until all the coated chicken is in the frying pan.
8. Turn chicken after about 90 seconds and let cook another 90 seconds
9. Remove cooked chicken wings from oil and place on a paper towel

Hot Sauce
Ingredients
- Tabasco Sauce
- Butter or margarine
- Worcestershire sauce
- Minced garlic
Equipment
- Sauce pan
- Wooden spoon
- Knife
- Tongs
- Tablespoon for measuring Tabasco Suace
Instructions
1. In the sauce pan over low heat melt two tablespoons of butter.
2. Add two tablespoons of Tabasco Sauce
3. ¼ teaspoon of minced garlic
4. A dash of Worcestershire Sauce
5. Bring to a slight boil and stir until color is blended well (about 30 seconds)

- A little heat
Use the exact sauce recipe

- More heat
Adjust step 1 of the sauce recipe to 3 tablespoons to 2 tablespoons of butter

- Pretty hot
Adjust step 1 of the sauce recipe to 4 tablespoons to 2 tablespoons of butter

Bringing it together:

Take tongs and take cooked chicken and dip on each side in the hot sauce.
Remove chicken and set aside.
Repeat with remaining cooked chicken.

1 serving

Fast Loaded Baked Potato

2010-01-02T22:07:00.000-08:00

Fast Loaded Baked Potato

Ingredients

4 Large Russet Potatoes (Washed and dried with skin on)
Kosher Salt
Fresh Cracked Pepper
1/8 cup - Extra Virgin Olive Oil
2 cups - Shredded cheese of your choice
4 Strips of Bacon (Fried Crispy)
8 Tablespoons of Butter or Margarine

Equipment

Microwaveable dish or plate that is large enough to hold the 4 large Potatoes
Cling Free Saran Wrap in sheets large enough to wrap one potato.
Large Bowl
Paper Towels
Knife

Place the dry potatoes in the large bowl. Pour Olive Oil over potatoes. With your hands rub Olive Oil over the potatoes until all sides are coated. Was and dry your hands. Sprinkle Kosher Salt and Fresh Cracked Pepper over potatoes making sure all sides are covered. Take one potato at a time and wrap in Cling Free Saran Wrap sheet. Place it on microwaveable dish or plate. Cook two at a time.

Your Microwave may have a baked potato setting. If so use this. If not microwave 2 potatoes at a time for 15 minutes on high setting.

Remove Cling Free Saran Wrap from potatoes. Let potatoes cool for about 5 minutes. Cut the potatoes down the center lengthwise. Sprinkle with salt, pepper. Add bacon and shredded cheese. Serves 4.

Bacon Wrapped Green Beans

2010-01-02T22:05:00.000-08:00

Bacon Wrapped Green Beans Recipe

Ingredients
- 48 Fresh Green Beans with ends snapped off but otherwise left whole
- 1 Artichokes Hearts cut into thin strips
- Small Onions finely sliced
- 8 Thick Bacon strips
- Lawry’s Seasoning Salt
- Fresh Cracked Pepper
- Non-stick cooking spray
- Olive oil
- 6 cups of water

Equipment
- Cookie sheet w/rack
- Round wooden tooth picks
- Dutch oven
- A mixing bowl
- A stainless steel Colander
- Aluminum Foil – Torn into a 2 inches by 4 inches strips. You will need 16 of these to wrap the ends of the Green Beans.

Preheat oven to 425 degrees

Bring the 6 cups of water to boiling in Dutch Oven. Add green beans for about 8 minutes. While Green Beans are cooking, fill mixing bowl with ice cold water. Insert the Colander in the bowl of ice water. Remove Green Beans from boiling water and place in cold water in colander to stop the cooking process.

Thoroughly drain the ice water off the Green Beans after about a minute. (Use paper towels if you need to.) Dry the mixing bowl. Dry the Green Beans. Add the blanched dried Green Beans to the mixing bowl. Drizzle olive oil over Green Beans. Sprinkle fresh cracked pepper and seasoning salt and toss to coat thoroughly.

On a cutting board place a strip of bacon vertically. Take about 6 seasoned blanched Green Beans and place horizontally across the bacon strips. In the same direction, add just a few artichokes strips and onion strips. Roll the Green Bean, Artichoke and Onions in the bacon strip. Seal them with a wooden tooth pick. Repeat this until all Green Beans have been used.

Spray the rack on the cookie sheet with non-stick cooking spray. Place the completed Green Bean rolls on the cookie sheet rack. Place the cookie sheet in the pre-heated oven and cook for about 20 minutes or until bacon becomes crispy. Turn once after 10 minutes. Makes 4 servings.

Anthony's Awesome Meatloaf

2010-01-02T21:57:00.000-08:00

Anthony’s Awesome Meatloaf

Ingredients:

2 pounds ground round beef
2 eggs
1 1/2 cups breadcrumbs (I use “Vigo” Italian Style)
¾ - cup ketchup
1 tsp Adobe Seasoning
½ - cup warm water
1 cup shredded cheese (Use whatever flavor you like) (Kraft has a shredded Parmesan, Mozzarella blend which is great for this recipe)
1 Pkg. Lipton's onion Soup mix

8 oz can tomato sauce
2 strips bacon

Equipment:

Large mixing bowl
A 9 x 13 x at least 2 inches high baking dish. (The baking dish needs to have higher sides to hold the juices from the meat as it cooks)

Technique:

Mixing the ingredients – In a large mixing bowl add all 8 ingredients.

You’re going to have to use your hands to mix the ingredients. Just have some paper towels handy for afterwards.

Using your clean hands mix all 8 ingredients. Just squish it all together until it combines.

After it is combined, transfer the mix to the baking dish.

Form it into an oval or oblong loaf. Cover the loaf with 2 strips of bacon.

Pour the 8oz. can of tomato sauce on top of the loaf. Bake 1 hour at 350 degrees. Serves 6.

Cook With Me (A blog by Anthony Johnson, Caterer and Chef)

2009-12-27T15:45:00.000-08:00

Cook With Me (A blog by Anthony Johnson, Caterer and Chef)

Hello, My name is Anthony Johnson. I'm co-owner and co-founder of Hats Off To Dining Catering. A Brandon, FL based business that began as restaurant critique website in 2000 and established itself a caterer in 2002 with our first wedding.

I love to cook and I find it relaxing and fun. This is probably because I love good food. I find it hard to believe that a great many people don't like to cook but they love good food like me.

This Blog is my attempt to increase those food lovers' desire to cook for themselves by introducing some great step-by-step recipes and cooking techniques. You will communicate with me via the blog as you cook the recipe.

I could write a book but I wouldn't have the immediate interaction with readers like I can with the Blog. With this Blog (I'm calling "Cook With Me"), I'm able to get feedback from you on how cooking the weekly recipe is going while it's happening and clarify any of the steps.

The way I envision the "Cook With Me" Blog working is:

1. I list the recipe and technique of the week on the blog on Sunday,
2. You have two days to shop for the ingredients on Monday and Tuesday
3. You cook the recipe with me on Wednesday starting at 5:30 PM – 7:30 PM
4.
- (This allows many of you to get home from work or school if you have a later work or school schedule.)
5. You write on the blog how it's going for you as you're cooking the recipe.
- (You get to ask me questions each step of the way before going on to the next step so you get great results each recipe)

Cook With Me starts January 3rd, 2010. Please email me at CWM@hatsofftodining.com so I know how many participants to expect. Look forward to cooking with you!

The first meal will be My Awesome Meatloaf. Look for it on January 3rd, 2010.