Tuesday, 23 December 2014

Raffaele Imperiale - How to grill perfect BBQ sausages every time

Raffaele Imperiale - How to grill perfect BBQ sausages every time

Indirect heat, the secret to perfect BBQ sausages.


www.planetbbq.co.ukSmoky browned BBQ sausages are a summertime treat, and the smoky heat of the grill is one the best possible ways to flavor a fresh sausage. Sausages are a great weekday BBQ meal too, as they require so little preparation and a flavorful dinner can be on the table in literally minutes. Too often though, grilled sausages turn out dry and flavorless, due to incorrect or un careful cooking, and, people tend to cook sausages for far too long. Because a sausage is a ground meat product, it does need to be cooked thoroughly to an interior temperature of 160 degrees, but no more than that.


If you cook a sausage over direct heat, the heat of the flames will quickly bring the juices of the interior of the sausage past the boiling point, and this will cause the sausage to split, and all of those flavorful juices to run out of sausage, and onto the flames, creating troublesome flare ups.


A much better way to BBQ a sausage is through indirect heat, sort of a smoky roasting of the sausages.
Give the sausages a minute or two over high heat, with the heat cranked up, to color and start to brown the meat. After a minute or so on both sides, turn the heat down to medium on one side, and off on the other side. Arrange your sausages on the grill, as far from the heat source as possible, and close the lid, and allow to BBQ roast.


The sausages will cook in 10 to 15 minutes, depending on their thickness. It's very handy to have an instant read thermometer here, so you can get these off the grill once an interior temperature of 160 degrees is reached.


The difference between a carefully cooked, juicy and tender sausage, and a high heat grilled, split open, dry and over cooked sausage is incredible, and the indirect method is also the easier way to cook these backyard treats.


Serve with good rolls, lots of chopped onion, sauerkraut, a few varieties of mustard, and I even like a little mayo (because sausages just don't have quite enough fat!) on my monstrous sausage roll creation!

If you are looking for an even easier way to cook your sausages, that will also turn out a great perfectly cooked product, you can first poach the sausages until the internal temperature has almost reached 160, and then transfer to the grill for a last couple of minutes of high heat browning.


When poaching water, heat a large pot of water to a very gentle heat, below even a simmer, and never a boil. If you heat the water as hot as a boil, it will also cause the sausages to rupture, spill their juices, and create a dry and bland sausage. About 170 degrees is perfect. Let poach for about 8 minutes, and transfer to the grill for browning. This method is pretty good, and will allow for perfectly cooked sausages, but will not give quite as much flavor as the indirect roasting of the BBQ.


Never again a blackened, split open and dry sausage, with this easy grilling technique.

Original Source: http://johndlee.hubpages.com/hub/Perfect_BBQ_sausages_every_time_Indirect_grilling_for_better_barbecued_sausages




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Raffaele Imperiale - Russian Tea Recipes

Raffaele Imperiale - Russian Tea Recipes

Explore the joys of our favorite Russian Tea Recipes!

It is midwinter at the writing of this page, and my wife and I are bearing the cold by sipping (guzzling) cups of our favorite Russian Friendship Tea.  We make our Russian Tea into a mix, give some as gifts, but mostly enjoy it frequently together.  It is easy to mix and makes an excellent gift(s).  I thought it would be good to share our choice Russian tea recipes with you.  We will also have many other resources which I feel might be helpful to those tea addicts like ourselves.  Thanks for stopping by, and feel free to share and let us know about your love for tea!

Ingredients

  • 1 ounce Sugar Free OrangeTang Mix (Enough mix to make 3 quarts of orange drink)
  • 3/4 cups Lipton's Instant Tea with Lemon
  • 36 packs of Splenda Sweetener
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon

Instructions

  1. Mix all ingredients and store in an airtight container. Stir in one rounded teaspoon (or more) of Russian Tea Mix per cup of hot water. ENJOY

Russian Tea: A glimpse of history and tradition


Most of the Russian Tea Recipes which you find in cookbooks and on the Internet have evolved over time from a history of tea preparations in Russia.  These are basically instant tea mixtures, which may have (or may not) originated from Russia, but with the more popular addition of tang, an orange drink from the 1960's.


A Brief  Look At The Russian Tea Ceremony
Of course, the original Russian tea recipes used brewed teas, herbs, juices, etc for a spicy, zesty tea.

Russia was slow to get on the tea binge, considering it is a European country. Tea was introduced to Russia from China in the early 17th century. Before this the Russians enjoyed an herball tea called Sbiten, a brew of herbs, honey and of course water.

Today in Russia, tea is the most consumed non-alcoholic drink. The Russians have made the tea ceremony an integral part of their social culture.  They use a special tea pot called a Samovar.

Russian culture and this Tea Ceremony with the Samovar evolved into a very elaborate elitist celebration.  Today, tea drinking is  a more informal ceremony, known to promote family and social gatherings, where you can relax and talk about everything and anything.

The samovar is unique because it allows you to preserve both your tea and water hot at the same time. This interesting device, with its large container and chimney, could keep water and tea temperature constant  at the same time.

The Samovar has a small tap on its outer wall that when opened, allows hot water to be added to the concentrated mixture so as to dilute it. Everyone can have the strength of tea they desire.

The resultant atmosphere, the smell that emanates from this tea,  and even the color of the mixture cascading from this magnificent container give an ambient pleasure making Russian tea time special.

Sweetening your tea is also an experience for kings.  Some have been known to put a sugar cube under the tongue or to the side of the mouth as they sip.  Most will add sugar, lemon, honey, or even, fruit or jam to the tea.

The Russian Tea in this web site is an instant mix with several different recipes.  If you search the web, you will note all these genre of recipes as very similar, and yet very different.  Variants of these recipes can be found under the names "Russian Tea", "Russian Friendship Tea", or "Sputnik Tea."  The mixtures have evolved much from the ancient ways, but they do emulate some of the similar tastes.  These mixes are easily hand made from scratch and make excellent gifts.  I will include one brewed recipe which will remind you a little of how it used to be.  If you want to get  even more with the ancient customs, buy you a Samovar, invite some friends over, and celebrate with a Russian Tea Cermony.

How I Make Friendship Russian Tea with Honey - Honey Russian Tea

  • Honey: mildness/strength/amount by your preference to taste
  • 3/4 cup Lipton Instant Tea with lemon
  • 18 oz Tang Mix
  • 1 teaspoon ground cloves
  • 2 teaspoon Cinnamon

Instructions

  1. Mix all  Dry IngredientsPour Mixture Into an Airtight Container For StorageBring water to boilAdd up to 1 teaspoon of honey (amount dictated by your preference).Stir till honey melts.Stir in over rounded teaspoon of dry mix.(amount dictated by your preference).Enjoy .

A traditional samovar and Russian Tea

The Russian Tea Room Ceremony

A traditional samovar consists of a large metal container with a faucet near the bottom and a metal pipe running vertically through the middle. Samovars are typically crafted out of copper, brass, bronze, silver, gold, tin or nickel. The pipe is filled with solid fuel to heat the water in the surrounding container. A small (6 to 8 inches) smoke-stack is put on the top to ensure draft. After the fire is off a teapot could be placed on top to be kept heated with the passing hot air. The teapot is used to brew the zavarka, a strong concentrate of tea. The tea is served by diluting this concentrate with  kipyatok (boiled water) from the main container, usually at a ratio of about 10 parts water to one part tea concentrate, although tastes vary.  It is particularly well-suited to tea-drinking in a communal setting over a protracted period. The Russian expression "to have a sit by samovar" means to have a leisurely talk while drinking tea from samovar.

Original Source: http://wbisbilllm.hubpages.com/hub/russian-tea



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Raffaele Imperiale - Simple Frozen Chicken Breast Recipe

Raffaele Imperiale - Simple Frozen Chicken Breast Recipe

Need an Easy & Fast Chicken Breast Recipe?

Who couldn't use a simple, easy & fast chicken breast recipe? Everyone! What if you could start with frozen chicken breast? You don't have to take the time to thaw them out! This is a great recipe (5 different recipes!) that everyone from a busy family, single person or a college student could make. It is A simple recipe that a beginner could use or someone that wants a little more challenge - can spice it up.

This recipe came from a Woman's Day magazine from many (many) years ago. It is a great goto recipe when you have the bags of frozen chicken breast in the freezer - and you have forgotten to thaw them out for a recipe. The result makes the chicken tender, juicy and full of flavor (whatever flavor you are hungry for that night!). There are five marinades to use with the basic recipe, but you could use anything in your refrigerator - salad dressing, barbecue sauce, salsa, or bottle marinade.

Ingredients

  • 4 frozen - skinned & boneless chicken breast halves (5 to 6 ounces each)
  • 1/2 cup water
  • Marinade (recipes below)
  • Garnish (see marinade recipes)

Instructions

  1. 1. Place chicken breasts in a large, preferable nonstick skillet. Pour marinade evenly over chicken breasts. Pour the water directly into the skillet all at once.
  2. 2. Cover, bring to a boil over medium-high heat and boil 5 to 7 minutes. Turn chicken over, reduce heat to medium and gently boil uncovered 7 to 8 minutes until chicken is no longer pink at center (cut a small slit in thickest part to find out). Marinade will boil down to a thickened sauce. If there's not enough to spoon over each serving, stir 2 to 3 tablespoons water into what's left in the pan.
  3. 3. Spoon sauce over chicken. Add garnish.

Marinade - Herbed Lemon Pepper

  • 1/2 cup chopped scallions
  • 2 to 3 tablespoons fresh lemon juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • 1 teaspoon dried tarragon leaves
  • 1 teaspoon each lemon pepper and salt

Instructions

  1. Mix all ingredients in a small bowl. Use as directed in Basic Recipe.
  2. Per serving (with chicken ): 255 cal, 36 g pro, 6 g car, 9 g fat, 90 mg chol, 855 mg sod.
Original Source: http://lakemom.hubpages.com/hub/frozen-chicken-breast-recipe



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Raffaele Imperiale - Arancini - Italian Rice Balls

Raffaele Imperiale - Arancini - Italian Rice Balls

Arancini Translates to Little Oranges

raffaeleimperiale.orgArancini: Italian Rice Balls, my families recipe has been around for at least 100 years; and we have always made them to have on Christmas Day, it wouldn't be Christmas without them. They can be prepared ahead of time and warmed up in an oven right before you're ready to serve them, they also freeze well too. We do the 7 fishes for Christmas Eve, on Christmas Day it's all about the meat (by then you're getting ready to grow a pair of gills from all the seafood the night before, lol).

This is a recipe from my Sicilian side of the family, and is a good example of Sicily's Arabic & Greek influence. If it seems a little sketchy in places it's because this recipe was never written down by anyone in my family; and in order for you to learn how to make them you must watch and learn. If I had a computer that can handle it I'd video tape me making them (or hire an actor, I'm not exactly a "Looker" if ya know what I mean, lol). So do forgive me in advance, I'm not being vague on purpose. There are many recipes for Arancina online, and I've included links to them so you can draw your own conclusions; you'll notice my recipe is a little different, and my friends fight over who gets to take any extra home (so it must be good). The only way you can get an Arancina slot is if someone on the list dies.

So many people I know take a shortcut and mix the meat and rice together; granted it will make your life easier. I don't do it that way; if you make them like this your rice balls may fall apart. Many add peas, I don't like peas in my Arancini (my family never made them that way); if you give me a rice ball with peas in them, I'll want to throw it at you (you've been forewarned, lol).

Ingredients

  • 1 lbs of chop meat
  • 1 small jar of pine nuts
  • 1 cup of your favorite tomato sauce (some use a sm. can of tomato paste)
  • 1 cup of Golden raisins soaked in Sweet Vermouth
  • 1 small onion minced
  • olive oil (enough to coat the bottom of the pan)
  • a handful of parsley

Instructions

  1. The night before you start take the raisins and soak them in sweet vermouth (if not over night, at least a few hours) drain the vermouth (you can omit this step and use plain raisins if you are alcohol-free). In a large skillet on low heat / flame add enough olive oil to coat the bottom of the pan and add the minced onions, cook till translucent then add the small can of tomato paste and let that cook a few minutes constantly stirring add a little water to loosen it up (you can add the water to the empty can of tomato paste, this way you make use of all the tomato paste). If you choose to add tomato sauce, add it after you brown the chopmeat. Add the chop meat and brown it (if there is a lot of fat in the skillet, use a spoon to remove most of it), then add the golden raisins, parsley and pine nuts (you can also add salt and pepper, I recommend going easy on the salt, the grated cheese you add to the rice will have plenty of salt) . Let the meat cool completely or do this the night before and refrigerate till your ready to form the rice balls.

Making the Rice Filling - and Bread Crumb Outer Coating.

The key to make Arancini hold together is to NEVER ever rinse the rice before you prepare it, otherwise you'll remove the starch and they will fall apart (a common complaint for those who have tried to make this recipe). There is also a trick to making them, you need to add a vegetable shortening to the rice while it is still hot (as well as whatever cheeses you decide to add); once you do this you'll need to refrigerate them for a while, after the rice has been mixed well and cooled down a little. You can make the rice the night before; it's easier to make everything the night before, or you'd need to start early in the morning.

I use a pyrex lasagna tray, just to give you an idea of what you want to end up with. Make the rice according to the instructions on the box; some people cook the rice in chicken broth, I don't it's your call.

Ingredients

  • 2 - 3 pound bag/box of Carolina Rice
  • 1 1/2 cups of grated cheese
  • 1/4 cup of Crisco vegetable shortening
  • saffron (optional)
  • 3 - 5 eggs (some use just egg yolks)
  • 1 stick of butter

Instructions

  1. Cook your rice as directed on the box, I repeat do not rinse the rice before you cook it. When the rice is done and while it's still hot add whatever cheese/s you'ld like to add; (my mother always used just grated cheese, many people add mozzarella) add a nice ladle of Crisco or store brand vegetable shortening and/or a stick of butter (my mother just used Crisco). Also, some people just put egg yolks in the rice; it's up to you. Let this mixture cool down a little before you add the eggs, basically you want to add enough egg/s to get a yellow tint to the rice (hard to see if you've added saffron, which I don't use my mother hated it).
Original Source: http://deadicatedlm.hubpages.com/hub/arancini-italian-rice-balls



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