Chef's Corner

Grilling 101

Grilling like any other cooking is a learning experience. Grills have more heat & less control than your oven & stove. The high heat, both direct & indirect, is the foundation of grilling. 

Beet Food Facts 101

Buy only small or medium size beets. Large beets are usually not very tender.Do not purchase beets if they look shriveled or flabby. Beets should be firm. Beets are high in vitamins and minerals. Nutritionally, fresh raw beets will always be superior to canned or even fresh cooked beets. 
 

Brie

The white moldy Brie rind is edible and is usually eaten along
with the softer interior.  If you do not want to eat the rind, it is easy to trim from refrigerated Brie or bring the cheese to room temperature, cut, and scoop out the soft center with a spoon.

Olive Oil Basics

Olive oil goes back thousands of years but recently is making headlines for it healthy properties including its antioxidant properties. For the rest of us, it is a wonderful ingredient to cook with or use as is.

Ribeye Perfection

Set the packaged 5 to 6 pound roast on the kitchen counter. Let the roast warm to room temperature for an hour or more. This helps it to cook evenly. Unwrap and coat the roast with olive or vegetable oil.

McCaffrey's Meats

Root Vegetables

8 to 12 slender carrots, peeled and trimmed or peeled baby carrots
8 to 12 medium turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices

Herbs

Printable Herb Chart

Sliced Mangoes