Food And Drink

Here are different types of barbeque cooking explained, with tips on how to get the best flavor from each one.

The loved and looked forward to summer tradition of barbeque cooking often involves the grilling of burgers and steaks upon a grill rack using a direct source of heat. However, did you know that there are a few more ways to cook using the grill? The following types of barbeque cooking mentioned below will serve to greatly expand the range of foods that can be cooked on the grill, thereby infusing sauces as well as baked potatoes and vegetables with that savored smoky barbeque aroma.

Direct heat grilling

This type or barbeque cooking is by far the most typical and popular way. It is when food is cooked directly over the source of heat and is what most barbeque chefs are familiar with as they cook their burgers and sausages upon the grill rack. Although this method isn’t advised for cooking large pieces of meat as the outside often gets charred before the inside is cooked properly.

Indirect heat grilling

As the name suggests, this type of cooking uses an indirect source of heat to cook the food. It’s often the case that food is placed to the side, and or the grill cover is closed while the heat is low. This method is especially suited to cooking large pieces of meat or poultry, as the low heat over a long period of time ensures that the inside part of the meat or poultry is fully cooked. It also ensures the outside of the meat doesn’t char quickly. This type of barbeque cooking is similar in many ways to baking food or steaming, as hot air and smoke work to roast and cook the food more so than direct heat. A succulent leg of lamb can be left to roast slowly for a couple of hours on the grill using this method.

Smoking

This method of barbeque cooking is very similar to what has been mentioned above regarding the indirect heat grilling and it is a form of such a method. This method however allows for a great smoky and woody flavor to infuse the food. There are many kinds of smoking woods that are used to release various types of woody flavors. Hickory wood is a popular choice and there are many others. This method only works for grills that have covers though, as the smoke needs to be concentrated.

Rotisserie

This method is when a barbeque turns the meat over slowly and is often something watched with drools of anticipation. It’s an easy way to slow roast any food and has the advantage of being an optimized way to ensure food is cooked evenly. This method is like indirect cooking and often results in the meat or poultry being very tender and juicy. There are options for rotisserie kits to be attached to grills, and newer grills often come with such a feature.

Foil wrapped or basket cooking

Some foods, especially root vegetables, which generally take more time to cook, can be wrapped in tin foil with some seasonings of choice and olive oil. Such a method prevents the outside of the potato from burning, while allowing it to steam inside the wrap and cook gently. A grill safe metal basket with holes in can also be used to grill or smoke a variety of vegetables. The basket is placed directly on top of the grill and prevents cuts of vegetables from sticking to the grill or falling down into the charcoal. It also allows for vegetables to be infused with a smoky woody flavor, making them more tasty and appealing.

Skillet and or pot/pan cooking

The grill can be used in so many ways just like a cooker. Soups and sauces can be made by placing a heavy duty skillet (cast iron ones work best) on top of the grill. A high heat is needed for this method to be productive and allows all the food to be cooked in one place. Such a method can make every single item of food on the menu to be infused with that woody grilled aroma.

As there are many types of cooking methods used upon a stove, there are also many methods of barbeque cooking using a grill. So next time you use the grill, try some of the other methods of barbeque cooking and see how many types of food can conveniently be cooked to perfection on the grill.

Throwing a party and don’t know what wine to choose? This guide will help make the process simple and stress-free.

The gift you bring to your host’s home reflects upon you as much as your clothes, grooming or social graces. Wine can be one of those gifts that are brought almost as a clich or afterthought. But even that is more gracious than to come to a host’s home empty handed. But, there are so many wines out there, how in the world do you choose one?

Well, the simple starting point is “know thyself” and “know thy friend”. It can really settle matters if you know your host’s tastes in wine and their level of wine knowledge. You should know how much you are comfortable spending and what kind of statement you would like to make with your gift. But the good news is that the science and craft of winemaking is so advanced, that, in the $20 price range, it is almost impossible to get a “bad” bottle of wine. Unless the bottle itself is corked or tainted, the worst you can say about it, is that it was over-priced. So you can really just relax and be confident that your gift of wine will be perfectly enjoyable.

If your hosts are casual, not particularly knowledgeable wine drinkers, the safest choices are Chardonnay for a white and Merlot for red. These two varitals are by far the best-selling and most popular choices throughout the world. People know these wines and are comfortable drinking them.

But no matter how little your hosts know about wine, if you are renowned as a connoisseur, they will expect something interesting from you. There is so much good wine out there that this is not even very hard to do, with the help of a reasonably competent salesperson at a fine wine shop. No one can know everything; there are over 7000 chateaus in Bordeaux alone.

But if you would like to make a bit of a splash and not spend too much money, the wines of Spain and Italy can provide some tremendous value.

Walk past the ubiquitous Pinot Grigio and try a crisp, refreshing Orvietto or a delicate, floral Vernazzia. Good examples of these wonderful summer wines can be regularly found for under$15 and as low as $8. Beside the hearty (in taste and price tag) Barolos and Brunellas, you can find some nicely priced, easy drinking Dolcceta “Alba or Montepucciano D’abruzzo. These are light, dry, yet slightly fruity wines that also sell for around $15. Any of these wines will please the novice or sophisticate.

Spain is really for the red wine drinker. Rioja can range from $10 to the sky, but even the less expensive ones provide a lush richness and slightly herbal quality that goes great with any hearty meal. Another red wine that is wonderful is a Monestrel. This rugged red wine is similar to the red wines of Southern France, usually at a fraction of the price. I ask you, who can resist a full-bodied Spanish beauty?

If you are attending a special event or milestone celebration, nothing is more ideal than a bottle of champagne. This includes all types of sparkling wines, from California, Australia, Italy or Spain. Delicious Cava from Spain or Prosecco from Italy can be had for under $15. The Korbel Natural Methode Champagne from California can cost around $10 on sale and it is one of the best budget sparkling wines.

Remember that the wine you bring is a gift and it is totally up to the host whether or not to serve it at the event. Your wine should always be presented attractively and be given only after cordial greetings and introductions.

Like I said, there is so much nice wine out there, that it’s not so difficult to find something delicious and enjoyable. I heard it said once, “Wine is proof that God loves us.” Nice work, Big Guy!

Get inspired with these gourmet gift ideas for wine lovers! From delicious food pairings to unique wine accessories, we’ll have you celebrating in style.

Sometimes choosing a gift for someone who has a particular passion can be challenging for people who don’t share that zeal. For those who don’t know much about wine, selecting an appropriate gift for a wine lover can be especially perplexing. But don’t fret yet. Many wine specialty stores and wineries offer gourmet items that are elegantly packaged with wine connoisseur in mind and they make excellent gifts. Here are a few ideas.

Appetizers

Wine lovers tend to enjoy certain types of appetizers when drinking wine before dinner. Often these items can be found packaged in winery logo bottles or other chic wrapping and look both appetizing and expensive. As an example, bread dipping oils with specialty ingredients such as parmesan and garlic are sold in attractive tall, thin glass bottles and make excellent gifts. Mustard dips, hummus and cheese spreads are also popular items. And of course, the meat and cheese gift packages sold by stores like Hickory Farms always make great presents.

Gourmet Cooking Ingredients

Many specialty stores and wineries offer unique items to be used in food preparation. Gourmet oils, vinegars, sauces, glazes, rubs, marinades and spices are all offered in attractive winery packaging to appeal to the true wine connoisseur.

Dinner Accompaniments

There are many gourmet food items that can add that extra flair to just about any meal. As an example, Fess Parker Winery has Garlic Chardonnay Olives, Zinfandel Garlic Salsa and Wholegrain Champa Mustard. The Volcano Winery in Hawaii sells Alaea Sea Salt and Mango Butter. Many wineries and wine specialty stores have wonderful dinner accompaniments that add that special touch to wine paring dinners.

Desserts

It is commonly known that chocolates go well with red wine and are especially complementary with dessert wines. Orfila Winery has some great dessert items including Best with Merlot Chocolate Drops and Best with Syrah Chocolate Drops. Gainey Vineyard has a Truffle Shuffle gift basket with items like Chocolate Hazelnut Merlot Truffle Fudge and Chocolate Chardonnay Raspberry Fudge. Dessert sauces, toppings and candies also make great gifts.

Where to Purchase Gourmet Wine Gifts

All of the gourmet wine gifts mentioned in this article can be purchased on the Internet at gourmet specialty stores or wineries. Searching for the specific item desired will bring up a few stores to choose from. For those who just want to browse around until they find that perfect gift, here are a few places to get started. Specialty stores are The Posh Gourmet, igourmet.com and some of the wineries that offer gourmet foods online include Gainey Vineyard, Fess Parker Winery and Orifla Winery.

Many people who don’t fall in the wine lover category are concerned about choosing a good bottle of wine for their connoisseur friends. Gourmet food gifts are great alternative to that perfect bottle of wine.

Wine lovers rejoice! This guide will help you choose the best place to buy wines in the USA. From coast to coast, we’ve got you covered.

Small wine shops are great places to buy good wines and get great wine information from friendly and knowledgeable staffs. Shops offer wines at varying price ranges too!

The occasional wine buyer is most likely to grab a bottle of wine at the local supermarket as they complete their food shopping. This is the most accessible and quickest way to bring a bottle of wine home and is fine for buying a wine that is already known to the wine drinker. What about buying an untried wine or shopping for a bottle of wine as a gift, wouldn’t the local wine shop be a better place to shop?

Small Wine Shop or Supermarket, Mega Wine Store

Alcoholic beverage laws in the buyer’s local area may dictate where and how the wine drinker can buy wines. Some states regulate wine less strictly than other states, allowing wines to be sold through a variety of sales venues. Large wholesale stores, supermarkets and small wine shops all vie for the wine drinker’s business. There are pros and cons to each store type and the buyer’s needs dictate where they shop.

In recent years, many large supermarket chains have realized increase wine sales are possible by having knowledgeable staffs on hand to provide buying information and selection tips to the shopper. This approach helps the chain compete with the small wine shop’s friendly personnel. What the wine drinker usually misses at the large chain is the opportunity to expand their knowledge and find hidden wines gems from smaller vineyards. Supermarket chains are most likely to sell only widely distributed, big name wines. This distribution process seriously limits the wine selections available to the wine buyer, usually offering only large quantity processed wines.

Another aspect to consider is how the supermarket handles and cares for the wines. Have the wines been standing upright for months instead of being stored and presented in a manner that keeps the cork in contact with the wine? How long have they been in the supermarket distribution cycle or sitting on a warehouse dock in the heat? Avoid buying bottles that look very dusty and avoid the discount wine bin in a supermarket, as this is where the older wines and slow sellers reside.

Small Shops Can Offer Excellent Selection

Small, intimate neighborhood shop or the mega-wine store can offer an overwhelming selection of wines. The small, local wine shop has a knowledgeable person, usually the owner that loves wines and wants to help others gain an appreciation of wine. They enjoy talking to customers and sharing their knowledge.

The small shop is often perceived as having a more limited selection than the mega-wine shop, which isn’t true. Jason Bursey, an owner of Ashburn Wine Shop in Virginia reports that his shop, “stocks about 900 labels on average, all of which I have tasted before stocking.” Does anyone need to choose from more than 900 wines that are personally selected from nationally distributed wines, which also include regional and smaller vineyard selections? A clear advantage of this shop would be the care and attention given to the wine buyer’s selection.

Wine buyers are often concerned with the perception that the smaller shops charge more for wine than their Mega Store competitors. According to the Ashburn Wine Shop, their average bottle price is currently in the $10 to $12 range, which keeps them competitive with the large volume supermarket and mega-wine stores, as well as add value to the buyer. Of course, the small wine shop stocks a wide price range of wines. Additionally, local wine shops will special order your favorite wines.

Regardless of where wine is purchased; the supermarket, mega-wine store, or neighborhood wine shop ask for a volume discount on half and full cases of wine, it’s a standard in wine buying and give the buyer extra value. Here’s to good wines and good service!

Celebrate Valentine’s Day with a romantic wine and cheese pairing. This guide will give you everything you need to know for the perfect night!

Wine and cheese make an ideal gift for your sweetheart on Valentine’s Day, and there are many wine and cheese themed events as well.

Wine and cheese pairings are always a popular Valentine’s Day gift. But putting together the proper combination on your own can be daunting, so it’s fortunate that there are many options available for gift sets that do the work of choosing the right wines and cheeses for you. There are also plenty of Valentine’s Day events centered around wine and cheese.

Of all the complimentary foods that can be paired with wine, cheese and wine pairings are tasty and the combinations of the two are seemingly endless with all of the varieties of wines and cheeses which taste so good together.

One may first pick a favorite wine and then discover the cheese which pairs nicely with the wine, or if one has a favorite type of cheese, that can be the basis for which wine to pick so they may be consumed together.

In terms of classifying cheeses, there are hard cheeses, semi-hard cheeses, semi-soft cheeses, and soft cheeses. Under each of these categories lie all of the different cheese flavors from different regions and countries. Because each cheese and wine are so unique, the best taste combinations are made by very specific pairings.

One of my favorite cheeses is Camembert cheese which a soft cheese from France. Camembert pairs excellently with a Cabernet. Another one of my favorite soft cheeses is Brie cheese, another delicious cheese from France. Brie cheese pairs nicely with some of my favorite wines as well, including Merlot and Champagne. Brie cheese is quite soft, and when serving and eating brie while tasting wine, I would suggest a baked brie, which can be served warm and is excellent when eaten atop crackers or small toasts. Baked Brie with crackers and served with Merlot makes a great appetizer or starter for a social gathering or party.

No Italian feast or meal is complete without fresh mozzarella cheese. Mozzarella cheese is a delicious soft cheese which can be served with fresh basil and a red wine vinaigrette on small toasts, or it can be served with a slice of tomato and fresh basil with a drizzle of extra virgin olive oil over the top. Mozzarella pairs well with white wines and light red wines as well.

To follow an Italian meal, another soft Italian cheese which can be served for desert is Mascarpone cheese. For a cheese dessert, Mascarpone cheese is a decadent choice. Mascarpone cheese can be eaten alone with black berries atop the cheese and served in a parfait glass, or filled into a tart shell and topped with strawberries. Because mascarpone cheese is used for desserts, pair a mascarpone cheese with a sweet desert wine. A great desert wine which pairs deliciously with Mascarpone cheese is Muscat wine. Orange Muscat is a sweet desert wine which could be served with Mascarpone cheese and orange layer cake.

A simple, classic cheesecake recipe with a graham cracker crust. This dessert is perfect for summer entertaining and holidays!

The best and easiest cheesecake recipe. Whether you’re a fan of chocolate cake or a zesty lemon dessert, this cheesecake can become your every desire. A baked cheesecake is a very simple dessert to make. Not only is it deathly easy, but it looks and tastes like a slice of heaven.

The beauty of this cheesecake recipe is that you can make it what you want. Whether you are spending a fragrant spring day in the park with a strawberry cheesecake or a cozy evening at home, indulging in a chocolate cheesecake by the fireplace.

A Basic Base Recipe

 The easiest way to do this is with a packet of shortbread biscuits and 40g of butter.
 Use up all that unwanted frustration and crush those biscuits to fine crumbs - don't stress if the pieces are still a little chunky.
 Melt the butter and combine with the biscuit crumbs, then press the mixture into your desired tin - 22cm should do the trick. Springform tins are a godsend with this recipe, I highly recommend!
 Once you have a firmly pressed biscuit base in the bottom of your tin, put it in the refrigerator and move on to the filling.

If you are highly skilled in the kitchen as I am, or just have a little extra time on your hands, add these few extra steps for a deliciously crumbly melt in the mouth chocolate base.

Before adding the butter to the biscuit crumbs, add 2 Tbs of cocoa powder, 2 Tbs of plain flour and 2-3 Tbs of caster sugar. Combine well before adding the melted butter and proceed as above. Before putting this base in the refrigerator, I like to bake it in a high oven for 5-10 minutes. Allow the base to cool, then place it in the refrigerator.

A Simple, Yet Tasty Filling For Any Cheesecake Recipe

This is a very basic cheesecake recipe, but I guarantee you it will taste divine!

Ingredients

 400g cream cheese
 200ml sour cream
 3/4 cup of caster sugar
 3 large eggs
 2 Tbs plain flour
 1 tsp vanilla extract (or perhaps strawberry extract?)

You may already have your oven set to high from when you baked the base, but now is the time to drop it down to 180°C. Beat the cream cheese with electric mixers until smooth. Add the sour cream, sugar and vanilla. The eggs should be added one at a time, beating well after each addition. Finally, add the flour.

Pour the mixture on to your cooled base and bake for 40 minutes, or until set. The cheesecake should still be slightly wobbly in the centre. Turn off the oven, and leave the cheesecake inside to cool with the door ajar.

For a little extra tang, add a squeeze of lemon and some freshly grated lemon rind for a zesty lemon cheesecake.

If a chocolate cheesecake recipe is what you’re taste buds are looking for, add 1-2 Tbs of cocoa powder.

Dress your Cheesecake to Impress – Topping Tips

Now this is the fun part, get creative and make the cheesecake your own.

Here are a few ideas I have tried.

Rich Seductive Decadence – cover with a chocolate ganache, then top with strawberries and grated white chocolate.

Spring Fruity Fresh – whipped cream with a little crème fraîche for extra tang, topped with a delicious berry sauce made with fresh mixed berries, lemon juice and sugar.

Festive Winter Spice – whipped cream with icing sugar, orange zest and spiced rum, then decorate with candied orange zest and cinnamon sticks.

The possibilities are endless and there are no rules! Well, no rules if you follow basic cooking guidelines. Yes, the cream will run off if the chocolate is too hot. I understand it’s a cheesecake but no, I wouldn’t top with grated cheddar cheese.

Enjoy this recipe in large quantities with a side of sheer pleasure.

These pancakes are the best pancakes ever – light and fluffy, with a crisp exterior edge. You’ll never go back to plain old pancake mix again!

Pancake day falls on Tuesday, March 1 this year. Here is an easy recipe for Canadian buttermilk pancakes, with suggestions on recommended equipment for the best results.

Shrove Tuesday or Pancake Day is part of the Christian calendar and is the day before Lent starts. Lent is traditionally a period of abstinence: 40 days and nights of prayer and fasting, and the idea of eating pancakes the day before was based on people using up rich ingredients in the larder such as eggs and butter, as these were not allowed during Lent.

The word ‘shrove’ means to confess your sins and ask for forgiveness. Cultures around the world celebrate this time of year in different ways – in the US it is pancake day, in Brazil, carnival time, and in France it is known as Mardi Gras, which literally means ‘fat Tuesday’ – though pancakes don’t have to be fattening!

Here is an easy-to-make recipe for Canadian buttermilk pancakes with maple syrup, based on a recipe by supercook Delia Smith. She recommends using pure maple syrup, which originates from the sap of maple trees in Canada, for the best taste, and serving them straight from the pan with a little crème fraîche.

Buttermilk Pancakes With Maple Syrup

Ingredients (serves 6):

 5 oz (150g) plain flour
 1/2 tspn of baking powder
 A pinch of salt
 4 fl oz (120ml) buttermilk
 3fl oz (75ml) cold water
 3 large eggs
 1-2 oz (25-50g) lard
 Pure maple syrup and crème fraîche, to serve

Directions:

1. Sieve the flour, salt and baking powder in a bowl. Whisk up the buttermilk and water, and slowly fold in to the flour mixture. Alternate adding the flour and buttermilk until all the mixture is used up.
2. Whisk up the eggs and add to the mixture until smooth.
3. Gently heat a large, heavy frying pan then add a little lard and heat moderately for one minute.
4. Measure a tbsp of batter (one pancake) and add 2-3 spoons to the frying pan.
5. Cook for one minute until golden brown then gently flip with a spatula and cook the other side for 45 seconds. The pancakes should resemble small soufflés.
6. Remove from the pan and put them on absorbent kitchen roll before serving.
7. Repeat this process until you have used up all of the batter (you can also save batter in the fridge for up to a week).
8. Serve immediately on warm plates with lots of pure maple syrup and crème fraîche.

Sweet and Savoury Pancake Recipes

There are many delicious ways to serve pancakes and it doesn’t have to be Shrove Tuesday to indulge. Test out old family recipes and experiment with fillings. Chocolate chips, apple and blueberry are great for a sweet tooth at breakfast, and cheese & onion, potato, and chicken are nutritional fillings for a quick lunch or supper. Any excess mixture can be frozen for later.

For the best results (and less cleaning) invest in a proper crêpe pan, or a heavy non-stick frying pan.

Happy Pancake Day!

This caramelized banana recipe includes step-by-step instructions with tips and tricks that will help you get the best results when making this sweet treat.

Overly ripe bananas make a good dessert item even if they are not baked into a cake, quick bread, or pie. They can also be eaten with homemade caramel.

Very ripe bananas are often not good for consumption as is, and if they are not part of a cake, quick bread, or pie, they can be used with caramel. All that is required are very ripe bananas and sugar, whether white or brown (light or dark).

Bananas originated in Malaysia, and from there they traveled to India. While Chinese plantations were tending bananas in 200 BCE, the fruit became popular with the Chinese masses only in the 20th century, and that the Americans first tasted the banana in 1876 — the first to arrive in their country, wrapped in tin foil with eating instructions and sold in Pennsylvania for 10 cents to commemorate the 100th anniversary of the Declaration of Independence. Bananas make a quick and nutritious snack, as evident from their creamy texture and their iron and potassium content, respectively.

Caramel, on the other hand, has earlier origins and was in fact first recorded in the English language in 1725. The word originated from the Spanish word, “caramelo”. However, it referred to burnt sugar, not the candy known and enjoyed in America and Europe. The word is used in this sense in this recipe also, as caramel is in essence burnt sugar.

The delicate and creamy taste and texture of bananas and the darker, slightly bittersweet taste of caramel make these two items a good combination. The use of light brown sugar is recommended, as it is more wholesome than white sugar. This sugar by itself is low in overall calories. These caramel bananas can be topped with light whipped cream, light vanilla ice-cream, or frozen vanilla yogurt if desired. This dessert can be served either warm or cold.

Ingredients & Preparation Tips

 Overly ripe bananas should be used, as less ripe bananas will not taste good, especially for this type of dish.
 Light brown sugar should be chosen over dark brown or white sugar for its more delicate taste and greater nutrition value, respectively.
 If a topping is used, only light whipped cream, light vanilla ice-cream, or vanilla frozen yogurt should be used.

Caramel Bananas

Ingredients:

 2 overly ripe bananas, mashed
 1 tablespoon light brown sugar
 A dollop of light whipped cream, such as Reddiwhip or Cool Whip, or a scoop of light vanilla ice-cream or vanilla frozen yogurt as a topping (optional)

Directions:

1. Remove bananas from peel. Mash with a fork.
2. Heat a non-stick skillet and add the sugar until it melts and turns brown, and thus becomes caramel.
3. Add bananas and stir gently until coated with the caramel.
4. Remove from heat and serve warm or cold with whipped cream, light vanilla ice-cream, or vanilla frozen yogurt if using topping.

This delicious banana dessert yields 2 servings.

Craving something sweet? Check out this delicious and easy recipe for fried apples – perfect as a snack or dessert!

A fried apple a day may or may not keep the doctor away, but it is still a source of fiber and vitamin c.

One of the many marvels of Southern cuisine is the region’s ability to take even the healthiest foods and turn it into a high calorie, sugar-laden dish. As the name suggests, in the South, we’ll fry anything – even apples.

Southern fried apples might not keep the doctor away, but they will stave off intense dessert cravings.

This delicious fruit dish is very easy to prepare and can be served in a variety of ways.

Southern Fried Apples

Ingredients:

 4 large Red Delicious apples
 2 tablespoons lemon juice
 2 tablespoons of butter
 3 1/2 tablespoons of sugar
 1 1/2 teaspoons of ground cinnamon
 Dash of salt

Preparation:

1. Core, but do not peel apples. Slice into ½ inch wedges.
2. Heat butter in a medium skillet.
3. Fit the apple slices to cover bottom of skillet evenly.
4. Mix the sugar, cinnamon and salt and cover apples with half the mixture.
5. Cook slowly for 5 minutes.
6. Cover with remaining sugar mixture and cook over low heat for 15 minutes, frequently turning apples with spatula.
7. Cook apples until they are soft, but not mushy.
8. Serve warm. Leftovers can be refrigerated or frozen.

For a richer, creamier dish, add 1 cup of apple juice. Use cornstarch to thicken the mixture if necessary. Apple pie spice can also be substituted for cinnamon and sugar.

If you prefer a more spicy dish, add a pinch of ground cloves and/or a pinch of ground allspice.

Which apples varieties are better for frying? It’s truly up to personal preference. For some, Granny Smith apples are optimal, whereas other people enjoy using red apples. It all depends on taste. Leaving the skin on is also optional (though apple skins are known to provide more nutrients).

Fried apples can be served warm with breakfast, as side dish (specifically with roasted pork or ham), or for dessert (served warm with a scoop of French vanilla ice cream on top).

Left over apples can be used to prepare apple fritters or turnovers.

For easy to make apple fritters, lightly roll out some canned biscuit dough, fill with a dollop of left over fried apples, fold the pastry over and crimp with a fork. Fry the fritters in cooking oil, then drain on paper towels. Drizzle with pre-made icing or sprinkle lightly with powdered sugar and serve warm.

Forget takeout! This fried chicken recipe will help you make your fried chicken crispy on the outside and juicy on the inside every time.

Fried chicken makes some think of Sunday dinners long ago but we can still make fried chicken for our own families. Fried chicken gets some bad press because of the fact that it is usually fried in lard. But you can use the cooking oil of your choice and if you research lards and other cooking oils you will find they each have something good about them, depending on which review you read.

Back to the fried chicken recipe some people are not comfortable with frying because you can burn the chicken if the heat is too high and you do get a lot of pops and splashes from the grease. Just take your time in frying and don’t fry the chicken on high heat.

Before getting started please remember to keep your hands and work areas clean after each handling of the raw chicken. You might also want to bring out the cast iron skillet for these recipes.

How to Make Fried Chicken

 1 chicken, cut up
 1 cup flour
 1 teaspoon salt
 1/4 teaspoon pepper
 Cooking Oil

1. Mix the flour, salt and pepper together.
2. Add the cut up chicken to the flour mixture and coat.
3. Tap off the excess flour on the chicken.
4. Put cooking oil in the frying pan.
5. When oil is hot put the chicken in. Be very careful at this step. The oil may splash and pop.
6. Cook on one side until brown.
7. Turn to brown the other side.
8. Cover the chicken with a lid and turn the heat down and fry the chicken slowly.
9. Turn it often.
10. Fry in this manner of turning the chicken until the chicken is cooked tender and juices run clear, about 30 to 45 minutes.
11. Remove and lay the chicken on paper towels to remove excess cooking oil.
12. Serve.

Extra Tips for How to Fry Chicken

1. Use a large bowl or plate to put your flour coating mixture in so you will have lots of room to work.
2. A brown paper bag or large zipper plastic bag can also be used to put the flour coating in and then add your chicken pieces and hold or seal the bag shut and shake to coat the raw chicken. Remove the chicken and throw the bag away. This makes clean up easier.
3. Cast iron skillets or an electric frying pan are good to use for frying the chicken.
4. Add hot sauce to the flour mixture for an extra kick.
5. Cooking oil temperature should be about 375 degrees. Drop a small drop of water to the oil and when it splashes and sizzles it is time to add the chicken.
6. You will need enough oil to nearly cover the chicken while frying.

Southern fried chicken is an art and takes practice to get it just right.