It’s so easy, but takes a tad bit of planning. Just pop meat in a heavy-duty resealable bag with your favorite marinade in the morning, refrigerate, and later in the day all you have to do is throw flavorful meat on the grill. You’ll be so impressed with yourself that you’ll feel like giving yourself a gold star! Make sure to place the bag in a bowl in the fridge to be safe. Sometimes, when I’m particularly crunched for time, I use classic Italian dressing as my go-to marinade.
Five Things To Marinate In Classic Italian Dressing
Flank Steak
Chicken Breasts
Butterflied Leg Of Lamb
Boneless Beef Short Ribs
Most Anything On A Skewer
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Grilled pineapple is so very versatile because you can use it for savory or sweet, hot or cold dishes. Grill over indirect heat and the sugars in the pineapple concentrate bringing out a sweet and meaty fruit that is ideal for endless summer recipes.
6 Ways To Use Grilled Pineapple
Slice and serve with grilled pork or fish.
Cut into chunks and toss with salt and lime juice for a smoky fruit salad.
Muddle and use as the base for a sweet-savory cocktail.
Dice and mix with chopped cilantro and chiles for salsa.
Purée and spoon over vanilla ice cream or good Greek yogurt.
Top with ice cream or sorbet.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Wasabi is a rare and expensive root, primarily grown in Japan. It is difficult to grow because it requires a rocky stream or riverbed. The best sushi restaurants prepare it fresh. Once wasabi is grated it loses its complex flavor in just fifteen minutes. More often than not, it is replaced by either prepared wasabi paste, a mix of flavored powder and water, or dyed horseradish, a close relative.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Grilling season is officially here, although I grill all year round, and many are dusting off their grills. I grill everything from meats to fruits and vegetables, but I’m partial to grilling sausages.
The great thing about sausages is that the work is already done. It’s the quick cooking, preseasoned protein your dinner has been waiting for. Here are ways to use that beautiful & delicious sausage.
Potato Salad: Add lightly charred andouille to potato salad.
Burgers: Form loose spicy turkey sausage into patties, then cook. You’ll have instant burgers.
Kebabs: Skewer sliced smoked kielbasa for easy kebabs.
Tacos: Wrap grilled fresh chorizo in a tortilla with avocado and pico de gallo for instant tacos.
Sandwiches: Grill bratwurst with onions and peppers and throw it inside a roll.
Main Dish: Serve grilled merguez (North African sausage) with cucumbers and mint with a dollop of yogurt.
www.tinynewyorkkitchen.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
It’s spring here on Martha’s Vineyard and the lure of island life is enticing me to sit, drink a a cup of tea, and have a little nibble of a picnic.
Strawberries are the irresistible taste of spring. They’re juicy, refreshing, great for pies, excellent for picnics, and perfectly in season.
Strawberries aren’t truly berries, because of their seeds that are on the outside. An average strawberry has approximately 200 seeds. If you don’t want the seeds on your strawberries, you can gently peel off the outside with a paring knife.
Strawberries are known for sweet jams and tarts, but they are an excellent base for savory recipes as well, like spicy salsas, glazes for meats, and endless fresh green combinations in strawberry salads.
Ounce for ounce, strawberries have more vitamin C than an orange. They are also full of antioxidants. Consuming a serving a day (about 1 cup of sliced strawberries) will even boost your immune system. These same qualities make strawberries a great exfoliating face mask. Just mash 9 strawberries, mix in 2 tablespoons of honey, and apply over your face (avoid your eyes). Wash away the mask after 10 minutes and your skin will shine.
It’s so disappointing to buy strawberries and they end up having no flavor. Here are ways that you can tell if you’re buying the best strawberries.
The Smell Test! Strawberries that are ready for eating have a sweet, delicious scent.
Color Check! Look for a bright red color. That’s the best indication of flavor. A strawberry with too much white was not picked in its prime.
Bottoms Up! Most of the strawberries are hidden in the box interior. Check the bottom of the box will let you see if there are small pools of juice leaking and if any strawberries have been squashed.
After you’ve brought home your delicious strawberries make sure to keep them dry. Don’t wash them until just before you’re ready to use them. This will keep them lasting longer.
When hulling strawberries you may want to give this trick a try. Instead of chopping off the whole leafy top of a strawberry, poke a drinking straw into the bottom of the strawberry and push it all the way through to the other side, until the top pops off, or use a paring knife or teaspoon to scoop out just the green.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
If you’re preparing for an outdoor party or get-together set the stage ahead of time by purchasing disposable plates, cups, silverware, and napkins. Make sure to have trash bags, paper towels, and cleaning supplies on hand. Clear off the counters and dishwasher in advance, so you have an open work space. If you’re dining al fresco for two then, by all means, use real dishes.
During your party or get-together make sure to leave trash and recycling bins accessible to guests. Because you’re unable to monitor everything, recruit a few people to help you take charge of specific tasks like replenishing drinks and periodically clearing away trash.
For cleanup use large trays for transporting food and supplies back to the house. Pack up leftovers, using resealable bags instead of more bulky plastic containers. Soak pots, pans, grill tools, and dishes to make them easier to clean. Designate a family member to clean one section of the yard.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Just a few fresh berries add color and nutrients to a salad, cocktail, or mocktail.
Stock up on fresh berries, wash and freeze them in a single layer on a sheet pan. Then transfer to a freezer bag for future smoothies and baked goods.
Add a handful of berries to a parfait, with yogurt for breakfast or ice cream for dessert.
Gently fold berries into muffin and pancake batter. Cook a big batch and freeze some for easy breakfasts later.
Make into a savory salsa and serve as a dip or over grilled chicken or wild-caught salmon.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
The legend goes that fairy doors are gateways to the world of fairies. They’re magical portals that can appear and disappear at random. Only those who believe will be able to find them.
It’s Jam Making Time Again!
