Nevada County Picayune and Gurdon Times Newspaper Archive

Living Welll with the Carrie Connection

During the cool and warm months of spring, summer and fall it seems the perfect time to use the outdoor kitchen to its full advantage. The grill, whether charcoal or gas, can be effectively used to put an entire meal on the table. Vegetables, fruits and meats can be cooked by grilling, and it is easy.

There are a few basic ways to cook vegetables and fruits on the grill. You can cube them and put them on skewers, place them in a foil pan or place them directly on the grates. Onions, potatoes, bell peppers, pineapple, zucchini, oranges and tomatoes are very good choices.

The technique to cooking a complete meal on the grill is the same as cooking a complete meal in the oven, which is to adjust the cooking times of the side dishes to the temperature required to cook the main dish. For instance, vegetables can be cooked longer at a lower temperature or bread can be cooked quicker on a hotter grill.

Do not forget food safety just because you are not in the kitchen. Follow these reminders when cooking indoors or outdoors.

Wash hands frequently. This is recommended each time you touch raw meat, eggs and before making a cold dish or salad that will not be cooked.

Sanitize all food surfaces. Before you begin cooking and after preparing a meal, use a weak bleach solution of one tablespoon bleach to a gallon of water to sanitize all food surfaces.

Thaw meat in the refrigerator. Thaw meat every time in the refrigerator  period! Perhaps you always thaw your meat on the counter and think "My family has never gotten ill." This is the same as playing Russian roulette with your family's health. A guest or a family member's health is just not worth the risk.

Marinate meats in the refrigerator. Marinate in a sealable plastic bag in the refrigerator. That bag can be thrown away after the meat is ready to cook. After you begin cooking the meat use fresh marinade to reduce the chances of contaminating the meat with a bacteria that can cause food borne illness.

Use separate platters for raw and cooked foods. Never place cooked foods on a platter that held raw meat, poultry or fish.

Cook until done. Red meat should be cooked until an internal temperature of 160 degrees F. and poultry to an internal temperature of 180 degrees F.

Refrigerate. Prepared food should be refrigerated within two hours of preparation. Eat leftovers within one or two days. This will help ensure safe leftovers.

Try the following recipes to give you an idea of the versatility of the grill.

Grilled Corn On The Cob

Remove the silk by pulling back the husks, then smoothing them back on the corn. Soak in water for 10 minutes. Grill over a medium-high fire and turn frequently. They are done when the husks are dry and kernels are starting to brown.

Grilled Potatoes And Onion

4 potatoes

1 red onion, sliced

1 teaspoon salt

1 teaspoon ground black pepper

4 tablespoons margarine or vegetable oil

Preheat a grill for indirect heat. Measure out two or three sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other.

Place potatoes and onion in the center, sprinkle with salt and pepper and dot with margarine or drizzle oil. Wrap into a flattened square and seal the edges. Place aluminum wrapped package over medium heat and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Grilled Apples

< cup butter, melted

2 tablespoons packed brown sugar

1 tablespoon lemon juice

= teaspoon ground cinnamon

< teaspoon ground nutmeg

3 medium cooking apples (about 1 pound), peeled, cut in half and cored

In a small bowl combine butter, brown sugar, lemon juice, cinnamon and nutmeg. Place apples on cooking grate. Brush with sauce. Grill 30 minutes or until tender, turning and brushing with sauce twice.