Kitchen Encounters

~ Pasteurized Crab -- What's in the can for that Cost ~

A couple days ago I restocked my supply of pasteurized crabmeat for the upcoming tailgate and holiday season.  I do it every year around this time, and, I was down to my last can, so, I bought three more.  Like most folks, I love to eat crabmeat, and, while fresh crab is indeed a delicacy, for my purposes pasteurized crab is my first choice.  Like fresh crabmeat, it must be stored in the refrigeratory, but unlike fresh crab it has a very long shelf life -- up to 18 months. What's not to love about that.  Because it's pasteurized, it's fully-cooked and ready-to-use as-is in hot or cold dishes.  How convenient is that.  Lastly, while it isn't cheap, it's less expensive than fresh crabmeat.  Prices range from $30 to $50 per one-pound can, and the price depends on what's packed in the can -- to know that, you need to familiarize yourself with the label.

Colossal-, Jumbo- and Lump- crabmeat all come from the two largest muscles connecting the swimming legs of the crab. Colossal and Jumbo are whole, unbroken pieces with the latter being smaller.  Lump consists of broken pieces of jumbo lump. Backfin crabmeat consists of flakes of white meat from Lump and Special (meat from the body cavity). Claw is pink in color and the meat from the swimming fins and Claw Fingers are the pink meat tips of the pinchers.

In terms of processing, after the crabmeat is extricated from the shells, the meat is carefully sorted into pieces of various sizes and textures:  claws, legs, body meats, swimming fins, etc. This initial  "sorting" is the most important step, since pasteurized canned crab is categorized into grades from colossal, to jumbo, to lump, to claws and flaked meat.  The price varies from category to category, with colossal and jumbo (there are only two lumps per crab) being the most expensive.  It's sold in 8- or 16-ounce cans or plastic tubs.  That said, the pasteurization process is not the same heat process for other canned products, so, even though it has a long shelf life, it must be stored in the refrigerator, and once opened, must be eaten within three days.

Try my ~ Old English Cheese Spread & Crabmeat Canapés ~:

And, my ~ Cold & Creamy Crab Rangoon Dip w/Wonton Cups ~:

Or, my ~ Crab Rangoon w/More Crab than Cream Cheese ~:

Or, my ~ Slightly-Spicy Creamy Cajun-Creole Hot Crab Dip:

Or, my ~ Crunchy Crabmeat Crostini w/Secret Seafood Sauce ~:

Or, my ~ Holiday Appetizers 101 -- Make Lots of Crab Balls ~:

Or, my ~ Exquisite Crabmeat Stuffed Omelette a la Benedict ~:

Plus, my ~ Maryland Crabcake, Tomato & Mayo Sandwich ~:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Raise Your Hands in Praise for all Pepperoni Pizza ~

Pepperoni.  It's easy to assume it's 100% Italian, but it's as American as apple pie.  Food writer and historian John Mariani writes, "like jazz and baseball, pepperoni is purely an Italian-American creation, like chicken parmesan."   While it's exact origin is unknown, long story short, it's our spicy version of their salami (salame), and, no surprise to anyone, thinly-sliced or finely-diced, pepperoni is the most popular pizza topping in every pizzeria across the United States. That said, it's wonderful eaten in and on all sorts of other things too.  It's made from cured pork and beef (in a ratio of approximately 70% lean to 30% fat) and seasoned liberally with paprika (to give it is signature red color), as well as sugar, garlic and other aromatic spices to amp the flavor. 

 

After air-drying and curing, the finished product is medium-grained, slightly-smokey, a bit chewy, and, in terms of dried sausages, relatively soft, with edges that tend to curl up (and even char a bit) in the heat of the pizza oven. Referred to as "cupping", the curled-up crispy edges provide a spot for the salty, tangy, spicy sausage juices to pool up in (rather than spread out across the surface of the cheesy pizza).

 

Whole pepperoni sticks or packaged slices can be purchased in every large grocery store and small mini-markets.  It's also available sliced to suit your needs at all deli-counters, specialty meat shops, butcher shops and delicatessens.  Since it's a cured sausage, technically it doesn't require refrigeration and can be frozen up to six months too.  That said, I do keep mine stored in the deli-drawer of my refrigerator and do not freeze it.  A quick Google search will reveal too many brands to mention by name, but, for my purposes, with respect to what is available to me, my favorite is Boar's Head sliced and stick pepperoni, along with Hormel's packages of sliced mini-pepperoni.

 

The term "pepperoni" was borrowed from the Italian word "peperoni" (the plural of peperone), which is the Italian word for "a large pepper", referring to a bell pepper.  Read on:

 

Italian immigration into the USA increased dramatically in the early 20th Century and it was these immigrants who began combining their traditions with our American ingredients.  The first reference to pepperoni in print appears in 1919 (around the approximate time when mom-and-pop Italian butcher shops and pizza parlors began popping up in lower Manhattan. Then, during the World War I, the word was being used by Italian-American soldiers as a synonym for sausage -- after the war, it began to appear as a pizza topping in NYC pizzerias.

 

Since the 1960s, there's no looking back -- pepperoni is imbedded in our culture and here it will stay.  You say "pizza topping" and most Americans will answer "pepperoni".  Americans consume over 250 million pounds of this slaty, spicy, tangy sausage on 35% of all pizza nationally.  Sliced or diced, besides pizza it can be used in lots of specialty dishes, as well as in casseroles, on cold- or hot-sandwiches pasta salads, charcuterie boards, and unique bread products.

 

Try my ~ Bagel Bites Mini-Bagel Mini-Pepperoni Snack Pizza ~: 

 

Or, my ~ Rotolo di Pizza (Stuffed Pizza Bread Rolls) ~:

 

And, my ~ Seem's Like Old Times Chicken-Pepperoni ~:

 

"We are all in this food world together." ~ Melanie Preschutti

 

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~Broiled & Baked Oven-Method for Cooking Spareribs~

I adore spareribs.  That said, I do not like spending time outside in the heat or the cold tending to them for the lengthy period of time it takes them to properly cook (and, because of their fat content, they do require careful and almost constant tending to avoid fiery flare-ups).  For that singular reason, I decided to figure out my own way to make perfectly-cooked babyback or St. Lewis-style spareribs in the comfort of my own kitchen.  I am demonstrating with a rack of St. Lewis-style ribs today, but, trust me when I say: , this method works the same for babybacks too.

When it comes to purchasing pork spareribs, we cooks almost always have a choice to make: babyback (sometimes labeled "pork back ribs"), or, St. Louis-style (sometimes labeled "breastbone-off, pork ribs").  To the eye, babybacks are smaller (which appeals to many home cooks because they're more manageable), but, please know, this has nothing to do with the size of the pig (meaning, for those spreading false information: they're not taken from baby pigs).  

Babybacks are cut from where the rib meets the spine after the loin is removed.  Each rack weighs about 1 1/2-2 pounds and averages 10-13 curved, 4"-5"-long ribs.  In our house, one rack will feed 2 people. St. Lewis- Style refers to the way the ribs are cut, not a style of barbecue.  They are larger, meatier, and cut from the belly after the belly is removed.  They get trimmed in the style of St. Lewis butchers, by cutting away the breastbone and cartilage to form a rectangular shape.  Each rack weighs about 2 1/2-3 pounds and averages 12-14 flatfish, 6"-7"-long ribs.  When serving these, I plan on one rack feeding 3-4 people.  If you're so inclined to make a rack for the sole purpose of making these sandwiches, plan on feeding 6-8.

My indoor method for cooking babyback or St. Lewis-Style ribs:

1  full rack babyback spareribs or St. Lewis-style spareribs, your choice

freshly ground sea salt and peppercorn blend

2  cups water

1 1/4-1 1/2 cups barbecue sauce of choice, used in 3 increments (6-8 tablespoons, 6-8 tablespoons and 6-8 tablespoons) throughout recipe

~ Step 1. Remove ribs from packaging and pat dry in paper towels.  Flip the rack, bottom side up and place it on a large work surface.   Using a chef's knife or a pair of kitchen shears either remove the flap of meat that's up against the bone or trim it of excess fat.  This choice is yours -- I trim off the excess fat and leave it on.  Using a sharp-tipped paring knife, gently raise and loosen the membrane (called the silver skin) from the first rib, then, using a paper towel or two to get a grip on the membrane, slowly, but firmly, tear it off.

~Step 2.  Insert a wire rack into a 20" x 12" x 4" disposable aluminum broiler pan and place a piece of parchment atop the rack.  Transfer the ribs to the parchment, placing them bottom side up.  Generously season with freshly ground sea salt and peppercorn blend.  Place the pan on an oven rack that has be positioned 8" underneath preheated broiler.  Broil ribs until golden, 18-20 minutes.  Remove from oven.  Flip ribs over, season top side with sea salt and peppercorn blend and return to broiler 18-20 more minutes.

~ Step 3.  Remove from oven and reset the oven to 350°.  Without moistening the ribs, add 2 cups of water to bottom of pan. Using a pastry brush, generously paint the rack of ribs, on both sides with the barbecue sauce, using about 6-8 tablespoons per side.  Cover and tightly seal the pan with aluminum foil -- if the foil rips or tears, start over with a new piece of foil.  Return ribs to the oven and bake 1 hour.

~ Step 4.  Remove pan from oven, reset the oven to broil, and position the oven rack to 6" underneath the heat source.  Paint top of ribs with the last 6-8 tablespoons of the barbecue sauce.  Place the pan under preheated broiler and broil the ribs again, until sauce is bubbling, turning golden brown (caramelizing) and, showing slight signs of charring across the surface, about 5-6 minutes.  Watch carefully. The sugar in any type of barbecue sauce can and will go from brown to burned very quickly.

Remove from oven & transfer to a large board:

Slice & serve ribs while hot, warm or at room temperature:

Broiled & Baked Oven-Method for Cooking Spareribs:  Recipe yields 1 rack of perfectly-cooked, large, meaty babyback or St.-Lewis-style spareribs.

Special Equipment List: paper towels; chef's knife or kitchen shears; paring knife; 20" x 12" x 4" disposable aluminum roasting pan; wire cooling rack; parchment paper; 2-cup measuring container; pastry brush; aluminum boil

Cook's Note:  Country-style spareribs are taken from the rib end of the pork loin, and, like baby backs and St. Lewis ribs they are fatty, flavorful, and, very meaty.  While all three are suited perfectly for the dry, high heat of the grill, country-style ribs take to the oven like ducks to water.  I love them, but, more importantly, so does my entire family. ~ Broiled & Baked:  K.C. BBQ'D Country-Style Ribs ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary & Photos courtesy of Melanie's Kitchen/Copyrighe 2022)

~ Babyback Spareribs vs St. Lewis-Style Spareribs ~

When it comes to purchasing pork spareribs, we cooks almost always have a choice to make: babyback (sometimes labeled "pork back ribs"), or, St. Louis-style (sometimes labeled "breastbone-off, pork ribs").  To the eye, babybacks are smaller (which appeals to many home cooks because they're more manageable), but, please know, this has nothing to do with the size of the pig (meaning, for those spreading false information: they're not taken from baby pigs).

Babybacks are cut from where the rib meets the spine after the loin is removed.  Each rack weighs about 1 1/2-2 pounds and averages 10-13 curved, 4"-5"-long ribs.  In our house, one rack will feed 2 people. St. Lewis- Style refers to the way the ribs are cut, not a style of barbecue.  They are larger, meatier, and cut from the belly after the belly is removed.  They get trimmed in the style of St. Lewis butchers, by cutting away the breastbone and cartilage to form a rectangular shape.  Each rack weighs about 2 1/2-3 pounds and averages 12-14 flatfish, 6"-7"-long ribs.  When serving these, I plan on one rack feeding 3-4 people.

Country-style spareribs , which are also porkribs, are taken from the rib end of the pork loin, and, like baby backs and St. Lewis ribs they are fatty, flavorful, and, very meaty.  While all three are suited perfectly for the dry, high heat of the grill, country-style ribs take to the oven like ducks to water.  I love them, but, more importantly, so does my entire family.  Give my method for ~ Broiled & Baked K.C. BBQ'D Country-Style Spareribs ~, (Kid-friendly and mother approved).

Try my favorite way to make Slow-Cooker Babyback Spareribs:

And, my Broiled & Baked Rack of St. Lewis-Style Spareribs:

Or, my Broiled & Baked St. Lewis-Style Spareribs Sandwich:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Rethink Plain Rice -- Make a Flavorful Pilaf Instead ~

When I was growing up, in a saucepan, my mom would lightly-toast a cup or two of white rice in a few pats of melted butter.  In went some diced onion, carrot. celery, salt and pepper.  When the veggies began to soften, steaming hot chicken or vegetable stock went in, the lid went on the pot, then, the mixture gently simmered until the rice was cooked.  After 20-25 minutes, and a quick "fluff", voila:  our rice side-dish was served.  Technically, our rice pilaf was served.

That's my experience with pilaf, also referred to as pilau in many culinary circles.  Pilaf is an ancient dish dating back to the 5th Century BCE (before common era), likely in the Middle East, although some credit the Persian Empire with its creation.  Due to extensive trading with the Persians, the dish was popularized in the Mediterranean and parts of Eastern Europe.  Pilaf is recognized as a method of cooking, and, while mostly associated with rice, it's worth mention that it can be prepared as a side-dish using almost any grain -- as long as the rice or grain is simmered in seasoned stock instead of plain water.  If additional ingredients are stirred into it (beef, poultry or pork), pilaf can be served as a hearty one-plate or bowl main-dish too.

My mom's all-purpose recipe for this classic side-dish:

2  cups extra-long-grain white rice (14 ounces), long-grain white rice may be substituted

4  tablespoons salted butter or vegetable oil, or a combination of both

1/2  cup each: diced yellow or sweet onion, carrot and celery

4  cups unsalted beef, chicken, seafood or vegetable stock, selected to complement the main-dish being served, heated to steaming (on the stovetop or in the microwave)

2  whole bay leaves

2  teaspoons sea salt

1  teaspoon coarse-grind black pepper

fresh parsley sprigs, for garnish

~Step 1.  Over low heat, melt butter in a 3-quart saucepan, preferably a saucepan with a glass (see-through) lid. Add the rice and increase heat to medium- medium-high.  Stirring constantly, very-lightly-toast the rice, about 3-4 minutes.  Add the diced onion, celery and carrot.  Stirring constantly, cook until vegetables begin to soften (and rice toasts a bit more), about 2-3 additional minutes.

~Step 2.  While the rice is toasting and vegetables are softening, heat stock, bay leaves, sea salt and black pepper to steaming -- I do this in the microwave, in about 2 minutes.  Add the seasoned stock to the saucepan.  Give the mixture a thorough stir and bring to a simmer.  Once simmering, cover the saucepan and lower the heat to a gentle, steady simmer.  Continue to cook, covered and without opening the lid, until rice has absorbed the liquid, is cooked al dente, and, small holes appear across the surface of the pilaf, about 15 minutes.  Turn the heat off and allow to rest, covered, 10 additional minutes. Open (remove) the lid and use a fork to rake through the rice to fluff and separate the grains.

Rethink plain rice -- make mom's flavorful piaf instead:

Rethink Plain Rice -- Make a Flavorful Pilaf Instead:  Recipe yields 8 cups/4-6 servings.

Special Equipment List: cutting board; chef's knife; 3-quart saucepan w/lid (preferably a glass lid), large spoon; fork

Cook's Note: A carefully-chosen side-dish really can turn an ordinary meal into an extraordinary one. Recipes for side-dishes aren't the most exciting thing to write home about, but, I can say with certainty that home cooks routinely conduct searches that clearly inquire: "What to serve with (meat, poultry, fish, seafood, etc.)?"  That said, it's not uncommon to have narrower searches include the word(s) "vegetable" or "starch", and/or, "quick" or "easy" -- it seems that people don't like to spend a lot of time hovering over recipes for complicated side-dishes.  In my opinion, while pilaf is great as a side to beef, poultry or pork, when it comes to seafood, I like lighter fare.  Example:  my recipe for ~ Fluffy Lemon & Pepper Rice for Fish &/or Seafood ~

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~How to Indoor-Grill Amazing Whole Pork Tenderloins~

I recently purchased a countertop grill in order for me to grill a few things indoors -- not everything, just a few things.  I am here to tell you, I love it.  It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather, to grill a few of my favorite proteins --  boneless-skinless chicken tenderloins, whole pork tenderloins and shrimp. In honesty, I am simply not an outdoor kinda gal, so indoor grilling is perfect for me.

A bit about indoor grilling on indoor grills in general:

Let's start with nothing is perfect -- nothing.  It's important to know that just like outdoor grilling (or any other method of cooking for that matter), when you are dealing with a heat source, you can't just walk away and take a nap.  Indoor grilling requires attention. It's super-important to remember that you are indoors, and, there can and will be smoke resulting from food that are rich in fat -- highly-marbled steaks, fat-rimmed pork chops, bone-in skin-on chicken breasts, etc.  To reduce smoke generated on your indoor grill, trim all excess fats from all proteins, and/or choose lean cuts -- chicken tenderloins or boneless-skinless breasts and pork tenderloins are my favorite, but,  flank steaks, shrimp and, of course, all vegetables work great too.  Some open grills can let fat or excess marinade drippings drip down into heating elements, and, while the risk of fire is minimal, be cautious because it can happen.

Indoor grilling is simple, straightforward & quite successful:

To marinate or not to marinate -- that's completely your choice.  Marinades are flavorizers not tenderizers.

A common misconception is:  to marinate is to tenderize.  It doesn't work that way.  In the food world, marinades for proteins act as flavorizers, not as tenderizers, meaning:  the longer you marinate, the more flavor will be infused into the protein.  Even 15-minutes will go a long way to flavoring the finished dish.  Moral of the story:  The tenderness of the protein being cooked is dependent upon knowing the proper cooking method.

How to indoor-grill whole pork tenderloins.

2-4 pounds whole pork tenderloins, 2-4 tenderloins

1  cup of your favorite marinade for pork (optional)

~Step 1.  Using a thin, sharp knife or a pair of kitchen shears, judiciously trim or snip tenderloins of any thick silverskin or excessive fat from their surfaces.  In a 1-cup measuring container or a small bowl, stir together all of the marinade ingredients as listed.  Pour the marinade into a 1-gallon food storage bag, add the  tenderloins, seal the bag and toss to coat.  Marinate in refrigerator for 4-6 hours or overnight.  Remove from refrigerator 1-1 1/2 hours prior to grilling. 

~Step 2. Spray grill grids of  electric countertop grill with no-stick cooking spray and heat grids over medium. Remove tenderloins from marinade (allowing excess to drizzle back into the bag), place tenderloins, side-by-side on hot grill grids and cook until golden and just cooked through on both sides, turning only once, about 6-7 minutes per side (for an initial total of 12-14 minutes).

~Step 3.  With the aid of a spatula or a pair of tongs, working one-tenderloin-at-a-time, roll each tenderloin, left then right, onto its two un-seared sides, to put a quick sear on them as well, about 1 minute per tenderloin. Lower the heat to medium-low and, once again, continue to cook tenderloins on both sides, turning only once, about 6-7 minutes per side, or, until a meat-thermometer inserted into the thickest part of their centers reads 145º-150º.  

The total cooking time for four tenderloins is approximately 28-32 minutes.  

Turn the grill off and allow pork to remain on warm grill grids 10-15 minutes, turning occasionally during this rest period, prior to slicing, thick or thin, and serving as directed in specific recipe.

Use any way you want, or, as directed in specific recipe.  Great in sandwiches, on salads or as a main-dish w/all sorts of sides. 

How to Indoor-Grill Amazing Whole Pork Tenderloins:  Recipe yields 2-4 pounds pork/2-4 pork tenderloins/8-16 servings.

Special Equipment List: cutting board; chef's knife; 1-cup measuring container (optional); 1-gallon food-storage bag (optional); electric countertop grill; spatula or tongs; instant-read meat thermometer

Cook's Note:  If you are a lover of Tex-Mex fare too, I just happen to have a go-to marinade for that too. Try my garlic & onion powder, Mexican oregano, chili powder and lime laced ~ Tex-Mex Marinade for Beef, Poultry or Pork ~.

"We are all in this food world together." ~ Melanie Preschutti

Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ How to Indoor-Grill Amazing Chicken Tenderloins ~

I recently purchased a countertop grill in order for me to grill a few things indoors -- not everything, just a few things.  I am here to tell you, I love it.  It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather, to grill a few of my favorite proteins --  boneless-skinless chicken tenderloins, pork tenderloins and shrimp. In honesty, I am simply not an outdoor kinda gal, so indoor grilling is perfect for me.

A bit about indoor grilling on indoor grills in general:

Let's start with nothing is perfect -- nothing.  It's important to know that just like outdoor grilling (or any other method of cooking for that matter), when you are dealing with a heat source, you can't just walk away and take a nap.  Indoor grilling requires attention. It's super-important to remember that you are indoors, and, there can and will be smoke resulting from food that are rich in fat -- highly-marbled steaks, fat-rimmed pork chops, bone-in skin-on chicken breasts, etc.  To reduce smoke generated on your indoor grill, trim all excess fats from all proteins, and/or choose lean cuts -- chicken tenderloins or boneless-skinless breasts and pork tenderloins are my favorite, but,  flank steaks, shrimp and, of course, all vegetables work great too.  Some open grills can let fat or excess marinade drippings drip down into heating elements, and, while the risk of fire is minimal, be cautious because it can happen.

Indoor grilling is simple, straightforward & quite successful:

To marinate or not to marinate -- that's completely your choice.  Marinades are flavorizers not tenderizers.

A common misconception is:  to marinate is to tenderize.  It doesn't work that way.  In the food world, marinades for proteins act as flavorizers, not as tenderizers, meaning:  the longer you marinate, the more flavor will be infused into the protein.  Even 15-minutes will go a long way to flavoring the finished dish.  Moral of the story:  The tenderness of the protein being cooked is dependent upon knowing the proper cooking method.

How to indoor-grill boneless-skinless chicken tenderloins.

2-4  pounds whole, boneless, skinless chicken tenderloins, about 10-20 large tenderloins

1  cup of your favorite marinade for chicken (optional)

~ Step 1. Sandwich tenderloins between two pieces of plastic wrap on a flat work surface.  Using a flat-sided meat mallet, lightly pound them to a thickness of about 1/2" -- do not smash them to smithereens.

~ Step 2.  In a 1-cup measuring container, stir together all the optional marinade ingredients.  Pour marinade into a 1-gallon food storage bag, add the pounded tenderloins, seal bag and toss to coat.  Marinate in refrigerator for about 4-6 hours or overnight. Remove from refrigerator 1-1 1/2 hours prior to grilling.

~Step 3.  Spray grill grids with no-stick cooking spray and heat the grids over medium-high heat. Remove chicken from optional marinade (allowing excess marinade to drizzle back into the bag), place 6-8 tenderloins, side-by-side on hot grill grids and cook until golden and just cooked through on both sides, turning only once, 7-9 total minutes, about 4-5 minutes on the first side and 3-4 minutes on the second side, regulating the heat carefully, as the honey in the marinade (like sugar) can scorch.  Transfer the meat to a plate and repeat process with remaining tenders. Only work in batches that are sized to comfortably fit the surface area of the grill without overcrowding, as well as your ability to manage the quantity, meaning:  know your own limitations.

Use any way you want, or, as directed in specific recipe.  Great in sandwiches, on salads or as a main-dish w/all sorts of sides. 

How to Indoor-Grill Amazing Chicken Tenderloins:  Recipe yields 2-4 pounds chicken tenderloins/10-20 chicken tenderloins/6-12 servings

Special Equipment List: plastic wrap; flat-sided meat mallet; cutting board; chef's knife; 1-cup measuring container (optional); 1-gallon food-storage bag (optional); electric countertop grill; spatula or tongs

Cook's Note:  If you are a lover of Tex-Mex fare too, I just happen to have a go-to marinade for that too. Try my garlic & onion powder, Mexican oregano, chili powder and lime laced ~ Tex-Mex Marinade for Beef, Poultry or Pork ~.

"We are all in this food world together." ~ Melanie Preschutti

Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~Guide to Indoor Grilling Chicken or Pork Tenderloins~

How many of you have invested in an indoor countertop grill or are considering investing in an indoor countertop grill?  I have one, and, I am here to tell you, I love mine.  It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather. to grill two of my favorite super-tender proteins:  boneless-skinless chicken tenderloins, and, pork tenderloins.  In honesty, I'm not an outdoor kinda gal, so indoor grilling is perfect for me.

A bit about indoor grilling on indoor grills in general:

Let's start with nothing is perfect -- nothing.  It's important to know that just like outdoor grilling (or any other method of cooking for that matter), when you are dealing with a heat source, you can't just walk away and take a nap.  Indoor grilling requires attention. It's super-important to remember that you are indoors, and, there can and will be smoke resulting from food that are rich in fat -- highly-marbled steaks, fat-rimmed pork chops, bone-in skin-on chicken breasts, etc.  To reduce smoke generated on your indoor grill, trim all excess fats from all proteins, and/or choose lean cuts -- chicken tenderloins or boneless-skinless breasts and pork tenderloins are my favorite, but,  flank steaks, shrimp and, of course, all vegetables work great too.  Some open grills can let fat or excess marinade drippings drip down into heating elements, and, while the risk of fire is minimal, be cautious because it can happen. 

Indoor grilling is simple, straightforward & quite successful:

To marinate or not to marinate -- that's completely your choice.  Marinades are flavorizers not tenderizers.

A common misconception is:  to marinate is to tenderize.  It doesn't work that way.  In the food world, marinades for proteins act as flavorizers, not as tenderizers, meaning:  the longer you marinate, the more flavor will be infused into the protein.  Even 15-minutes will go a long way to flavoring the finished dish.  Moral of the story:  The tenderness of the protein being cooked is dependent upon knowing the proper cooking method.

Option One:  Grilling boneless-skinless chicken tenderloins.

2-4  pounds whole, boneless, skinless chicken tenderloins, about 10-20 large tenderloins

1  cup of your favorite marinade for chicken (optional)

~ Step 1. Sandwich tenderloins between two pieces of plastic wrap on a flat work surface.  Using a flat-sided meat mallet, lightly pound them to a thickness of about 1/2" -- do not smash them to smithereens.

~ Step 2.  In a 1-cup measuring container, stir together all the optional marinade ingredients.  Pour marinade into a 1-gallon food storage bag, add the pounded tenderloins, seal bag and toss to coat.  Marinate in refrigerator for about 4-6 hours or overnight. Remove from refrigerator 1-1 1/2 hours prior to grilling.

~Step 3.  Spray grill grids with no-stick cooking spray and heat the grids over medium-high heat. Remove chicken from optional marinade (allowing excess marinade to drizzle back into the bag), place 6-8 tenderloins, side-by-side on hot grill grids and cook until golden and just cooked through on both sides, turning only once, 7-9 total minutes, about 4-5 minutes on the first side and 3-4 minutes on the second side, regulating the heat carefully, as the honey in the marinade (like sugar) can scorch.  Transfer the meat to a plate and repeat process with remaining tenders. Only work in batches that are sized to comfortably fit the surface area of the grill without overcrowding, as well as your ability to manage the quantity, meaning:  know your own limitations.

Option Two:  Grilling whole pork tenderloins.

2-4 pounds whole pork tenderloins, 2-4 tenderloins

1  cup of your favorite marinade for pork (optional)

~Step 1.  Using a thin, sharp knife or a pair of kitchen shears, judiciously trim or snip tenderloins of any thick silverskin or excessive fat from their surfaces.  In a 1-cup measuring container or a small bowl, stir together all of the marinade ingredients as listed.  Pour the marinade into a 1-gallon food storage bag, add the  tenderloins, seal the bag and toss to coat.  Marinate in refrigerator for 4-6 hours or overnight.  Remove from refrigerator 1-1 1/2 hours prior to grilling. 

~Step 2.  Spray grill grids of  electric countertop grill with no-stick cooking spray and heat grids over medium. Remove tenderloins from marinade (allowing excess to drizzle back into the bag), place tenderloins, side-by-side on hot grill grids and cook until golden and just cooked through on both sides, turning only once, about 6-7 minutes per side (for an initial total of 12-14 minutes).

Step 3.  With the aid of a spatula or a pair of tongs, working one-tenderloin-at-a-time, roll each tenderloin, left then right, onto its two un-seared sides, to put a quick sear on them as well, about 1 minute per tenderloin. Lower the heat to medium-low and, once again, continue to cook tenderloins on both sides, turning only once, about 6-7 minutes per side, or, until a meat-thermometer inserted into the thickest part of their centers reads 145º-150º.  

The total cooking time for four tenderloins is approximately 28-32 minutes.  

Turn the grill off and allow pork to remain on warm grill grids 10-15 minutes, turning occasionally during this rest period, prior to slicing, thick or thin, and serving as directed in specific recipe.

Guide to Indoor Grilling Chicken or Pork Tenderloins:  Recipe yields 2-4 pounds chicken or pork; 10-20 chicken tenderloins/6-12 servings; or, 2-4 pork tenderloins/8-16 servings.

Special Equipment List: plastic wrap; flat-sided meat mallet; cutting board; chef's knife; 1-cup measuring container (optional); 1-gallon food-storage bag (optional); electric countertop grill; spatula or tongs; instant-read meat thermometer

Cook's Note:  If you are a lover of Tex-Mex fare too, I just happen to have a go-to marinade for that too. Try my garlic & onion powder, Mexican oregano, chili powder and lime laced ~ Tex-Mex Marinade for Beef, Poultry or Pork ~.

"We are all in this food world together." ~ Melanie Preschutti

Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~It's the Season for Savory Sweet Corn & Herb Cakes~

I didn't invent adding cooked corn kernels, savory herbs and/or spices to pancake batter.  Our Native Americans are credited with that, the precursor to our present-day pancakes. They were called "nokchick", translated to mean "no (or not) cake" by the European colonists (who arrived with a host of their own pancake recipes which had existed in Europe for centuries, dating all the way back to the Romans who called them "alita docia", which is Latin for "another sweet".)

In the American colonies, pancakes were known as hoe cakes or johnny cakes, and, flapjacks or slapjacks, made with buckwheat flour or cornmeal.  In Amelia Simmon's American Cookery, published in 1796, hoe cakes and johnny cakes used milk, cornmeal and molasses. Recipes for flapjacks or slapjacks dropped molasses and added eggs. George Washington's favorite breakfast was 'pancakes' literally swimming in all-American maple syrup.  By Thomas Jefferson's time, the early 1800's, griddlecakes came into play -- they were lighter due to baking soda invented by French and Belgian chemists. After the invention of baking powder by a British chemist in the 1840's, our modern-day pancake was born.

For my easy-to-make modern-day sweet corn (pan)'cakes: 

2  cups + 2 tablespoons unbleached, all-purpose flour

2  teaspoons baking powder

2  tablespoons sugar

1  tablespoon finely-chopped fresh chives (optional)

2  teaspoons fine sea salt

2  teaspoons coarsely-ground black pepper

2  large eggs, lightly beaten with a fork

1 3/4  cups milk

4  cups cooked (boiled or grilled) sweet corn kernels 

corn or peanut oil, for frying pancakes, not butter (Note:  Frying pancakes in butter is just plain wrong.  Just in case you don't know, if you fry pancakes in oil instead, they will fry up with seriously-crispy-and-light doughnut-esque edges.  You can thank me for this tip later.)

~Step 1.  In a large bowl, whisk together flour, baking powder, sugar, optional chives, salt and pepper.  Quickly whisk in the eggs, 10-15 seconds.  Don't try to thoroughly incorporate eggs. Whisk in the milk.  You'll have a smooth drizzly batter.  Using a spatula, fold in the corn.

Tip about mixing batter:  Allow batter to rest about 5 minutes -- about the time it takes to heat the skillet in the next step.  No matter what anyone else tells you or what you read elsewhere, do not mix your pancake batter any farther ahead of time than that.  In order to save time in the morning, do what I do:  Mix the dry ingredients together the night before, and, mix the wet ingredients together too.  Let the dry ingredients sit on the counter overnight and refrigerate the wet ingredients.  Mix the two together just before proceeding with the recipe as directed below.

~ Step 2.  In a 16" electric skillet, heat a thin, 1/16" coating of oil, not butter, to 350 degrees (medium on my gas stovetop).  Note:  I prefer the electric skillet over the traditional griddle.  It's got a big, flat surface area, which gives me plenty of space to cook and flip 3-4-5-6 even-sized pancakes and it makes heat control a breeze.

~ Step 3.  Using a 3-ounce (1/3 cup) ladle, add ladlefuls of batter for 5 pancakes to skillet.  Do not overcrowd  skillet.  This batter, because of the chunks of corn, will not spread out on its own. Use a spoon to help it form 5, 4"-round pancakes.

Tips on cooking and flipping:  The heat should be hot enough that you hear and see an initial sizzle around the edges of each pancake, but, not hear or see a sizzle throughout the cooking process.  Sometimes it is necessary to adjust the heat as they cook, but, my skillet never leaves the 325-350- degree range.  Pancakes should not be rushed.  When bubbles rise to the surface, which can take 1-2 minutes, they are approaching being ready to gently flip -- but not quite. Pancakes are ready to flip when the bubbles begin to burst and no or little batter fills the holes back up.  When it comes to flipping, be gentle.  Skip the drama -- don't throw them up in the air or slap them over.  The object of the pancake game is to protect their hole-y-ness.

~ Step 4.  Cook pancakes, in batches of 5, turning only once, until golden on both sides, about 3-3 1/2 minutes on the first side and 1 1/2-2 minutes on the second, but, once again, time is not as important as those bubbles.  This recipe yields 14 pancakes -- two are missing from the photo.  Joe and I each ate one hot right out of the skillet.

Crispy outside & creamy-corn-kernel-crunchy inside:

It's the Season for Savory Sweet Corn & Herb Cakes:  Recipe yields 14 pancakes and 6 servings at 2 corn cakes per person.

Special Equipment List:  cutting board; chef's knife; whisk; large rubber spatula; 16" electric skillet; 3-ounce 1/3 cup ladle; nonstick spatula; ordinary tablespoon

Cook's Note: Skip all the cloyingly-sweet things iHOP offers and pay attention -- there is more than one way to eat a pancake, and it's not just a sugary treat for breakfast or dessert.  Brunch is served, and this savory pancake meal is full of at-their-peak, in-season ingredients, all local, many from my own backyard. Mix a batch of bloody Mary's, sit back, and savor the moment -- My ~ Garden Fresh Corn Cakes topped w/a BLT Salad ~ is a bold-flavored, fresh-tasting way to celebrate the fruit of your Summer garden.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022) 

~Feel the Love for Our Native All-American Blueberry~

Blueberries are one of seven native North American food plants grown on a large scale and cultivated commercially. Before I go any further, I should mention the other six:  concord grapes, cranberries, strawberries, corn, beans and squash.  This means these plants were in existence before any of our immigrant ancestors arrived in this new world and the Native Americans were eating them and creating their own uses for them long before they introduced them to the original Colonists.  That said, blueberries were domesticated entirely in the 20th century and it did not take long for this "very American berry" to gain the unconditional love of the entire world.

Three types of blueberries supply over 90% of the market:  lowbush, highbush and rabbiteye.

Lowbush varieties (marketed as "wild blueberries" or "huckleberries") are very small, are harvested by machine and are sold almost exclusively to processing plants who make and sell blueberry products like "wild blueberry pie filling" or "wild blueberry preserves". While this sounds like they'd be at the top of the blueberry class, their flavor is actually disappointingly bland.

Highbush blueberries are the result of the hybridization of wild native plants. They are picked by hand and are sold fresh, representing over two-thirds of the total blueberries sold in our markets everywhere.

Rabbiteyes, which are native to the Southeastern United States were/are called rabbiteyes because the berries turn pink before they turn blue -- the eye color of a white rabbit. They are very similar to highbush blueberries, which are native to northeastern North America. Rabbiteye bushes get quite high, up to 20 feet, and, they bloom earlier in the year than the highbush, which sadly, makes them susceptible to Spring frosts.  Highbush are smaller than rabbiteyes and were called highbush simply because they were/are taller than low bush varieties.

Highbush blueberries are what we grow here in Central Pennsylvania's climate.  The berries are larger and plumper than rabbiteyes and the fruit is juicier with a thinner skin. Their quality is compromised very little by freezing them (which is great for me because, every year, I have a lot to freeze), while the rabbiteye berry skin tends to get tough when frozen.  Rabbiteyes, eaten out-of-hand are a bit sweeter, but in my opinion: highbush berries are truly the best variety for the best price.

When selecting blueberries, it is noteworthy that size is not an indication of flavor, shrinkage is. Always choose blueberries that are plump and look like they are ready to burst. Berries that have begun to shrink and wrinkle, while usable, will be less flavorful.  AND, no matter what variety you choose to use, be generous -- cooked blueberry anything should be bursting with berries.

~ PA-Dutch Blueberry & Lemon-Custard Streusel Pie ~:  

~ Love is a Blueberry, Lemon & Ricotta Pound Cake ~:

~ Pucker Up for a Very Blueberry & Lemon Cobbler ~:

~ Love is Blueberry Oatmeal-Crumble Cookie Squares ~:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyrigt 2022)