Summer Kitchen

Sorry for the gap in posting!!  It has been a busy week.

It was over 103 today so the heat is here.  One way I avoid adding more heat to the house is by creating a summer kitchen.  It is not that hard or expensive.  I have a covered patio that it just off the main kitchen. I keep a selection of appliances out there wrapped in plastic to keep the dust and bugs out.  This allows me the opportunity to cook food outside that normally would be cooked inside.  I also have a small refrigerator to keep drinks cold on those hot Las Vegas afternoons.  Here is a list of appliance that are easy to maintain outside.

I have a portable Deep Fryer ( electric) that I use most of the year for anything that I want to deep fry.  The best part is that the fumes and heat are also outside. This gets a lot of use for chicken wings or fingers; french frys or onion rings and even fish and chips.  These units clean easily and can be covered once they are cooled down and unplugged.  I use peanut oil and strain it after every use.

I also added a convection toaster oven. This is great when company comes over and I need to heat up appetizers or cook something quickly that requires an oven rather than a microwave. The convection feature is a must as it helps to keep food crisp and cooks much quicker.  Very handy!

A rotisserie oven - small compact and very effective.  I use this a lot too. Does a great job on chicken.

Of course I have my gas grill that houses a smoker and a rotisserie as well as a large grill area.  I do smoke a lot of meats.  ( I love a smoked turkey for Thanksgiving.)

With just a small space you can create a wonderful outdoor cooking area that you use most of the year.  In the summer it helps to keep the electric bill down because the heat is outside not in the kitchen.  Give it try!

Fresh Fruits

You can already get a lot of fresh fruit in the supermarket. Sometimes it is very tempting to buy more than you really need.  If that happens you certainly do not want it to go to waste.  So how can you save it?

Strawberries and other berries can be frozen.  Trim off any stems or blemishes.  You have several manners to freeze these.  1. place them on a baking sheet and put in your freezer until they are frozen and then put them in a freezer bag.  This is the best way to keep them whole and separated but it is not fool proof.  2. make fresh frozen jam. You have to buy pectin. It will have the recipe. 3. Make a Compote - or sauce and then freeze.

Bananas - if they start to get too ripe freeze the banana whole.  Those are great for making banana bread.  or you can cut them into pieces and freeze to use in a smoothie.  They can go dark so sprinkle some fresh lemon juice on the pieces before freezing.

Melons - make a fruit salad!  These cannot be frozen,

Almost any fruit can be cooked and then frozen. Or make jelly or jam.  This very true of most tree fruit such as apples or peaches.  No sense in letting the harvest go bad!!

"DUSTED" Grilled Chicken

I finally had time to do grill yesterday!  This is a new recipe I tried that was very good so I am sharing it with the Blog Readers and will be included in the next cookbook.

DUSTED Grilled Chicken

Boneless Skinless Chicken Breasts
DAVIS DUST
Extra Virgin Olive Oil
White Zinfandel
Lemon Juice

Marinade
Use a large enough pan to fit all the chicken in a single layer.  Do not use a reactive pan such as aluminum or iron. Stainless Steel is OK as the marinade is quick.  If you want to marinade overnight then use a re-closeable plastic bag.

Sprinkle DAVIS DUST to cover the bottom of the pan.  Rinse and pat dry the chicken and then place on the DUST in the pan.  Sprinkle the top of the chicken with Lemon Juice and Olive Oil to moisten.   Sprinkle on more DUST and rub the seasoning in.  Turn the Chicken to make sure that is coated with the DUST.  Add about 1/2 cup of the White Zinfandel to the bottom o f the pan.  Cover and refrigerate for at least 2 hours.  Turn the chicken over after on hour. cover and return to the fridge.

Heat your grill on high for five minute to burn off any reside.  Turn down to low,.  Take a cloth or paper towel dipped in vegetable oil and oil the grill.  Put the chicken on and set a timer for 8 minute.  After 8 minutes turn the chicken 90 degrees to get grill marks.  Cook for another 8- 10 minute and then turn over.  The total time will be about20 - 35 minutes depending on how thick the chicken is.  The internal temperature should be at least 160 F. If you are using a Charcoal Grill - put the chicken over indirect heat and adjust your cooking time as needed.

I made enough that I could freeze the leftover for salads or sandwiches.  It would also be good on pizza.

Enjoy!