Burgers.   What's more basic on the grill than that? We have met folks that seem to be intimidated, even by the humble burger. Fear no food!
(That's Eggplant being grilled above)
It doesn't matter whether you are grilling hot dogs and burgers or the
elusive chicken, or maybe you are taking a chop at ribs or even an all day
affair with a brisket you can be successful! We use a gas grill because
it is convenient and consistent. I know, we've heard all the rap about "no
smoky flavor" Bunk! Simply take a piece of foil about 12"X12". Place a
hand full of your favorite wood chips in the center. Fold the sides over to
form a pouch and poke a whole mess of holes in it. Weight it in a container of water to soak for about thirty minutes and there you have it. When you
are ready to grill just drain one of your packets and place it on the fire
There you have it... Smoke! On a gas grill! When finished, merely toss
the packet into the trash. Even the cleanup is easy.
     How do you know when your fire is hot enough? The Mississippi rule!
Hold your hand a few inches above the grill surface. You have a medium
heat fire if you can hold it there for;
4-5 Mississippis
You have a hot  fire if you can hold your hand there for only;
2-3 Mississippis
     Hopefully your grill has more than one burner control. If you are grilling
things like Burgers, Steaks, Chicken, Veggies, etc, you will probably
have them all lit. This is called grilling on direct heat. We like to start on
high to bring the grill up to temp then adjust the heat downward if necessary. If  you are cooking a large piece; Turkey, whole Chicken a Turkey Breast
a Brisket, Ribs, etc, you will want to use indirect heat by turning off the
burners on one side and placing the meat there turning it periodically.
     Always, always, allow your meat to come to room temperature before
grilling. It's a "science thing" but believe me, your food will cook and
taste better! If the meat is too cold when placed on the grill, the molecules
of protein will "seize" and your expensive cut of meat will turn out tough
as a 79 cent flipflop! Have your grill hot enough to sear the meat then
reduce the heat as needed to complete cooking. Use an instant read
thermometer for accurate temps. We like anything from 140 degrees up
for most beef, around 155 (sometimes lower) for poultry.
Remember to let your cooked meat rest awhile. It will keep cooking
some, and the juices will reunite inside for a flavor party in your mouth!
     Try this wonderful recipe for a truly unexpected treat! It will look as if
it was prepared by a professional chef but it really is pretty simple.
Just follow the directions. We have published a video too so you can
see some of the steps. Serve with a fresh salad and vinaigrette and
roasted potatoes. This will be a meal to remember!
GRILLED STUFFED PORK TENDERLOIN
     What do I love about asparagus? The crispy thing, the crunchy thing,
and that very elusive taste. No other food tastes the same or even close! 
I even love to look at the fields of asparagus. All those little green stalks
look like Martian parts! They make me smile!     
    This grilled asparagus recipe will become a staple!
Grilled Asparagus with Balsamic Vinaigrette
 

      Summer is here and so are our Kid Chef’s Camps!
I always look forward to cooking with your kids every summer.
We stress fun in the camps, but our kid chefs also learn to measure
food correctly, different cooking techniques, and this summer we have
added clean-up to the curriculum. Parents and Grandparents have
requested this addition! Each session is one week long and we will
“visit” different countries one and different states around the US 
the following week. Snacks are provided each day and on
Friday we have a pool party! Each kid chef will receive an apron,
a cool looking certificate of completion, a chef hat,
and all the recipes from each class!
This is a wonderful opportunity to enrich your child’s
summer and gain a great little kitchen helper!

Chow!
Mardi

P.S.

Remember we sell most of the tools and small appliances
and those wonderful Messermeister knives we
use in class on our sister site;

www.Sharpknives.com
 

Mardi Burden
shares ownership of
Cuisine Classique School
of Good Cooking
with her husband Bob.

Mardi loves to cook
and she brings her
 professional expertise
from restaurant kitchens
and large catering events
to the lessons she
teaches in her classes.
Mardi's love of cooking,
and her knowledge of food
and cooking is truly
exceptional and
 she is always eager to
 "share the love"!

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