Is your Steak Rare or Well Done ...

How to Grill the Perfect Steak

Grilling the perfect steak boils down to perfect timing. Start by letting your steak rest at room temperature for 20 minutes before putting it on the grill. Cold steak won't cook evenly.

Once your steak is on the grill, leave it alone. Wait until it develops a seared crust before you flip or even move it. Otherwise, it will stick to the grill.

Use the touch test to the right to see if your steak is done to your liking. When in doubt, take it off sooner rather than later. You can always cook a steak more but you can't un-cook it.

Once it's off the grill, let it rest for 5 minutes. This will give the juice a chance to settle. It will fill your mouth with flavor instead of running out on the plate.

Grilling Shrimp Perfectly ...

How to Grill Shrimp Perfectly

If possible, buy your shrimp the same day you plan to grill them. Fresh shrimp comes with the head intact & tastes better than shrimp that's been thawed and frozen.

Look for jumbo shrimp -- the bigger the better. Smell the selection before you buy it. If it smells like ammonia, ask for a batch that has been thawed more recently.

Always de-vein shrimp before you grill it. Whether or not you take off the shell is up to you. Then marinate them or brush them with olive oil.

Place the prepared shrimp in a grill basket or through skewers. If you have large jumbo or colossal shrimp, you can butterfly them and place them directly on the grill.

The best place for them is 3 to 4 inches above the fire. Now watch them like a hawk. Remove the shrimp from the grill just after they turn pink. This will take 5 to 7 minutes with one flip halfway through the cooking time.

How to Grill Beef Ribs ...

Beef Ribs Grilling Technique

For the best ribs, you need indirect heat -- fire on only one side of the grill, ribs on the other -- burning at 200 to 250 degrees. Place an aluminum pan filled with water under the spot on the grill where you'll place the ribs.

Then put the ribs on the grate, close the lid & let them cook for 3 hours. Periodically check on the ribs to baste them with liquid or add charcoal to keep the temperature optimal. The ribs are ready once their internal temperature reaches between 150 & 155. If it gets much hotter, it will dry out.

Once the ribs are done, let them rest covered for 10 to 15 minutes. Then you're ready to eat.

When picking your ribs, the meatier the ribs the better. The day before you grill, cover the meat with a rub or marinade and store it in the freezer overnight.

4th of July Dessert

4th of July Parfaits

Ingredients:

• 4 1/2 pounds fresh red currants, stemmed
• 3 cups sugar
• 3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
• 2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
• 3 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 1/2 pounds fresh blueberries
• 2 ounces fresh currants, on the stem 

Directions:

-Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.

-Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.

-Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.

-Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.

 -Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. 

-Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.

 -Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.

-To serve, top each parfait with blueberries and currants, dividing evenly.
 

Source: Martha Stewart

A Quick Quiche Recipe

Easy & Quick Bread Quiche

A perfect way to make individual Bread Bowl Quiche, using different ingredients of your choice, to have a gourmet breakfast or lunch!