I watched Rachael Ray recently and saw some really neat ideas. I switched it up and came up with one of my own. Not eating red meat doesn't mean I have forgotten how wonderful a grilled steak tastes. We all know whatever we are eating, it's the flavor that makes the meal.
When grilling, you can baste the food with an array of different herbs tied to end of a wooden spoon. Even if it's just barbecue sauce, spices or the same mixture your family likes, using the herbs transfers the flavor to the food each time you baste. After you get done, just chop up the herbs. Add them to a salad, a garnish or put on the side for extra flavor, if desired. I will be doing this with everything I grill or cook in the oven.
When I cook, I let it set, absorbing the marinade. I have done this since living in the South. Spices, onions, garlic and now olive oil makes everything better. When you put whatever you are cooking on top of chopped onions, herbs or garlic, the meal gets a delightful taste to both sides evenly.
When starting out at a lower temperature, you'll notice how much leaner and moister things taste. I love the crisp of things like asparagus. If you do also, just turn up the heat towards the end. Chicken or steaks can be started slow then turned up, cooking it thoroughly with retaining all of the spices and seasonings added.
The idea on the show was taken to a new leval for me. I season every thing, put it all on a bed of onions, etc. The guest on RR showed what he called "seasoning the board." When he was grilling, he put chopped herbs, onions, garlic, olive oil, salt, pepper and red pepper on a chopping board. He rubbed it onto the board, finishing it with a crisp squeeze of lemon. When the meat was done, he just put it on the board, using it for serving plate. I think you can do this with a cookie sheet also. What it does it allow the food to absorb the seasoning, never drying out! Just chop the herbs used for basting and add it to the mixture. It is taking what I already do putting a whole new twist on it.
I love good food, seasoning it what makes it your own. I hope you also try this. I know my chicken breasts are tender and seasoned to perfection. Grilling with the family would be only thing I can think of to make it better.
By Luana M. from San Diego, CA
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