The smoke has cleared from all the fireworks and some people may have a bit of a hangover. So what did you do with any leftovers from the party? I hope you promptly put them in the refrigerator. If not think twice about using them again. Here are some ideas for those who did chill down everything.
Ribs - If you have leftover ribs, when they are cold enough to handle or if they are in the fridge, then cut the meat off of them. Treat it like pulled pork. Add some sauce and you have the base for a great sandwich or you can freeze it. I have fund that this works better than reheating ribs still on the bone.
Salads - If they were not out more than 30 minutes and you put them away, they are most likely safe. However, when in doubt throw it out.
Bread, buns etc. - If these are dry use them as bread crumbs. I recommend using a food processor to make them into crumbs. Then dry them in a slow over until the moisture is all out. Then just put them in a container and use them.
Be safe with your food!
Tuesday, July 5, 2011
Sunday, July 3, 2011
HAPPY FOURTH OF JULY!
To Celebrate I am taking the next two days off. Remember if you are grilling to keep hot food hot and cold food cold!
Saturday, July 2, 2011
Follow up to Yesterday
At the cooking class today I made this Cole Slaw. It is the basic recipes but was voted the best of the day by all those who tasted it. Sometimes the simplest recipes are the best.
1 Head of Green Cabbage
2 Carrots
1 Green Pepper
1/4 of a white onion - GRATED FINE
2 cups of Mayonnaise
1/2 Cup of Sugar
1/4 Cup of Apple Cider Vinegar
I use a Food processor to slice the cabbage thin. I cut the cabbage into quarters and then cut out the core before I run them through the processor. Put the cabbage in a VERY large bowl so you have room to mix the slaw.
Shred the carrots - add to the cabbage
Cut the pepper and take out the seeds and membranes. Using the same processor, put the steel blade in the work bowl and pulse until the pepper is a small dice. Do not puree - just a small dice. - Add to the cabbage and the carrots. Mix until all the vegetable are combined,.
Dressing
In small bowl add the sugar and the vinegar and stir to moisten the sugar and help it to dissolve. Add the Mayonnaise and stir until all the sugar has melted. Add to the vegetables and mix until all the dressing has been used and the slaw is coated with the dressing. Cover and chill for three hours. Great on a hot day like today!
1 Head of Green Cabbage
2 Carrots
1 Green Pepper
1/4 of a white onion - GRATED FINE
2 cups of Mayonnaise
1/2 Cup of Sugar
1/4 Cup of Apple Cider Vinegar
I use a Food processor to slice the cabbage thin. I cut the cabbage into quarters and then cut out the core before I run them through the processor. Put the cabbage in a VERY large bowl so you have room to mix the slaw.
Shred the carrots - add to the cabbage
Cut the pepper and take out the seeds and membranes. Using the same processor, put the steel blade in the work bowl and pulse until the pepper is a small dice. Do not puree - just a small dice. - Add to the cabbage and the carrots. Mix until all the vegetable are combined,.
Dressing
In small bowl add the sugar and the vinegar and stir to moisten the sugar and help it to dissolve. Add the Mayonnaise and stir until all the sugar has melted. Add to the vegetables and mix until all the dressing has been used and the slaw is coated with the dressing. Cover and chill for three hours. Great on a hot day like today!
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