The 60-Second Food Schmooze

Make this fish on your backyard grill or, as I do, right on the beach. I love to make swordfish, snapper, shrimp, or halibut by placing the fish in a large piece of aluminum foil I can close. On top of the fish I toss in a half stick of butter, a splash of white wine, a few marinated artichokes from a jar, a lemon quartered, feta cheese, and scallions. You can add anything you like. Then I crimp the foil all the way around and place the package on the grill. The fish steams and all the flavors meld together. In 10 or 15 minutes you have a delicious meal. It’s a simple and dreamy thing to do on the beach with a ten dollar hardware store grill. I always keep one in the trunk of the car.

Photo: Pixabay.com

Justin Chapple of Food & Wine magazine taught me how to make speedy Preserved Lemons. In his book Just Cook It!, Justin says cut 4 Meyer lemons into 6 wedges. Put them in a saucepan with 3 tablespoons of Kosher salt and 2 cups of water. Bring them to a boil over high heat, then simmer on medium about 10 minutes until they’re very tender. Put them in a lidded jar with the cooking liquid and you can use them right away. They last in the fridge for six months. Great in fish, chicken, sandwiches, pasta, and grilled lamb.

Photo: Suzy Morris/Flickr, creative commons

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Justin Chapple of Food & Wine magazine taught me how to make speedy Preserved Lemons. In his book Just Cook It!, Justin says cut 4 Meyer lemons into 6 wedges. Put them in a saucepan with 3 tablespoons of Kosher salt and 2 cups of water. Bring them to a boil over high heat, then simmer on medium about 10 minutes until they’re very tender. Put them in a lidded jar with the cooking liquid and you can use them right away. They last in the fridge for six months. Great in fish, chicken, sandwiches, pasta, and grilled lamb.

Photo: Suzy Morris/Flickr, creative commons

A small scoop of homemade Gorgonzola butter on your grilled burgers, steak or chicken and you’ll be in food heaven. Plan on one teaspoon per person. Mix together a softened stick of unsalted butter with a package of crumbled Gorgonzola cheese. And when the meat is just off the grill, add one teaspoon of the butter mixture to each piece of meat and watch it start to melt. What’s great about this is that we’re only using a small amount of butter and cheese as a flavoring agent. If you prefer a different cheese, go for it.

Photo: Librarianguish/Flickr, creative commons

The post Make Grilled Meats Luscious with Gorgonzola Butter appeared first on Faith Middleton's Food Schmooze.

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A small scoop of homemade Gorgonzola butter on your grilled burgers, steak or chicken and you’ll be in food heaven. Plan on one teaspoon per person. Mix together a softened stick of unsalted butter with a package of crumbled Gorgonzola cheese. And when the meat is just off the grill, add one teaspoon of the butter mixture to each piece of meat and watch it start to melt. What’s great about this is that we’re only using a small amount of butter and cheese as a flavoring agent. If you prefer a different cheese, go for it.

Photo: Librarianguish/Flickr, creative commons

If you’re stranded food-wise, try my speedy canned tuna pasta salad. I always keep dried pasta and canned oil packed tuna on the shelf. If my fridge is nearly empty, I cook up some pasta, add a can of oil packed tuna, freshly grated Parmesan or Feta cheese and a squeeze of fresh lemon juice with a little of the zest. I might even throw in some Kalamata olives and scallions if they’re around. And I always end up liking this simple dish as much as any of my carefully prepared meals.

Photo: Pixabay.com

The post Faith’s Empty Fridge Canned Tuna Pasta appeared first on Faith Middleton's Food Schmooze.

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If you’re stranded food-wise, try my speedy canned tuna pasta salad. I always keep dried pasta and canned oil packed tuna on the shelf. If my fridge is nearly empty, I cook up some pasta, add a can of oil packed tuna, freshly grated Parmesan or Feta cheese and a squeeze of fresh lemon juice with a little of the zest. I might even throw in some Kalamata olives and scallions if they’re around. And I always end up liking this simple dish as much as any of my carefully prepared meals.

Photo: Pixabay.com

Grilling season is starting so I invite you to try a great low-calorie dry rub made with just three ingredients. All you do is mix together 1/4 cup each of garlic salt, hot smoked paprika and light brown sugar. Marinate the chicken, pork, beef or vegetables in this mixture for an hour in a plastic zip-top bag. Onto the grill it goes. Fantastic, fast and health-friendly.  (Thanks to Tasting Table for sharing this idea online.)

Photo: Pixabay.com

The post 3-Ingredient Dry Rub For Beef, Chicken, Pork appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

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Grilling season is starting so I invite you to try a great low-calorie dry rub made with just three ingredients. All you do is mix together 1/4 cup each of garlic salt, hot smoked paprika and light brown sugar. Marinate the chicken, pork, beef or vegetables in this mixture for an hour in a plastic zip-top bag. Onto the grill it goes. Fantastic, fast and health-friendly.  (Thanks to Tasting Table for sharing this idea online.)

Photo: Pixabay.com

We’ve been researching some interesting ways to cut back on salt. Foods are loaded with crazy amounts of salt to make us crave it, but it’s hurting our health. Consumer Reports says a great red pasta sauce substitute is grated lemon zest, basil and chives instead of sodium-blasted store-bought stuff. Put fennel seeds and sage on pork. Make a dry spice rub for steaks. More lemon zest and lemon thyme on fish. Use delicious herbs and spices instead of salt.

Photo: Pixabay.com

The post Dump the Salt! appeared first on Faith Middleton's Food Schmooze.

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