Archive for: December 2007

At home, store leftovers in the refrigerator or freezer within 2 hours of taking food off the grill. Leftovers that have been off the grill for less than 1 hour can be safely transported
home in a cooler — if there’s plenty of ice in it.

Discard any food left out more than 2 hours (1 hour in hot weather).

Bobby Flay is legendary in the barbecue and grilling arena. Pick up some of his favorite barbecue techniques.

After cooking meat and poultry on the grill — at home or on a picnic — keep it hot until served. Keep the cooked meats hot by setting them to the side of the grill rack, not directly over the
coals where they would eventually overcook.

At home, the cooked meat can be kept hot in a 200° F oven, in a chafing dish or slow cooker, or on a warming tray. After cooking, hold hot food at 140° F or warmer.

OK - Most of us are not going to have the complete chicken she shows, but this method works with a whole chicken you purchase at the supermarket. It gives you some good techniques for cutting up those bad boys. OK - girls.

This gives you a good and complete chicken dinner.

6 slices white bread with the crust removed
4 tablespoons softened butter
1 teaspoon spicy brown mustard
1 tablespoon chopped fresh herbs (your choicel)
6 boneless, skinless chicken breasts
Salt and pepper
1 tablespoon olive oil

In a food processor, process the bread into coarse crumbs. In a bowl, mix the bread crumbs with the butter, mustard, and herbs to form a paste.

Season chicken breasts with salt and pepper and brush with 1 tablespoon olive oil. Place chicken on the grill over direct high heat and sear for 2 minutes on each side. Remove from grill and spread the bread crumb paste evenly on both sides of the chicken breasts.

Reduce the grill temperature to medium. Place the chicken on a sheet pan and continue to grill over direct medium heat for about 30 minutes. Make certain the chicken is thoroughly cooked, then remove and serve. This is delicious with fried potatoes.