Celebrity Foods Alumni

Convenience is sought after more and more as our lives become busier and busier.  We find that we often times avoid preparing meals because we just don’t have time.  Well, on those occasions when we do have time to cook, it is best to think of meals in terms of ‘planner-overs.’  All you need to do is prepare enough food so that you have more than 1 meal.  Here’s a link on how to accomplish this successfully: http://www.culinary.net/articlesfeatures/nutritionhealth/plannedovers.html

Happy over-cooking!

-h

Who doesn’t like summertime and grilling?  I know that I love a good steak prepared on the grill.  Here is a great recipe from cooking.com for a hickory grilled fillet.  I am going to provide their background here, with a link to the full recipe, because I am feeling lazy today.

Hickory is a hardwood native to the southern United States; pecan, for example, is one of several types of hickory. This fragrant wood is favored for smoking meats, especially hams. Grilling meat over hickory wood or wood chips gives it a distinctive, aromatically smoky quality. Matching hickory-grilled steak with a bourbon sauce makes an interesting balance of complementary flavors, since bourbon is aged in charred oak cakes, giving it woody tones. Bourbon was named after the county in the territory of Kentucky where in the 1770s a drinkable whiskey was first distilled by the Irish settlers from fermented corn.

Both tasso and andouille sausage are Cajun specialties that give the sauce additional southern authenticity. The meaty portobello mushrooms round out a satisfyingly rich and hearty dish. If it is necessary to clean the portobellos, wipe them with a damp towel but avoid washing them so that they don't get waterlogged; gently scrape the mushroom gills to remove any sand

The full recipe can be found here.  http://www.cooking.com/recipes/static/recipe3353.htm

Now get cooking, I will be at your house at 7…