Editorial
Front Page - Friday, April 30, 2010
Kay's Cooking Corner
Kay Bona
Memorial Day will be here before you know it, and for many people that means grilling and picnics. I love to grill out. I love being outdoors when I’m cooking and I love the smell, whether it’s my burger or my neighbors. It always reminds me of when we had camping trips as we were growing up. They are some of the best memories I have. Even when we went fishing one day in the mountains while my Mom was at work.
My grandmother, now deceased, went with us. This wasn’t necessarily a camping trip, but it is one of those adventure trips that you will always remember. We went to this mountain in Colorado to go fishing. My Dad wanted to wander on down the river they were fishing in, and so he got us children together and told her to stay right where she was until we returned.
Right. That was his mother. Mothers mind their children as well as children mind their mothers! Anyway, she decided to go on downstream and fish.
Later in the day it started raining – actually, thunderstorming. My Dad grabbed us and headed back to the spot my grandmother was supposed to be, only she wasn’t there. So he took us back up the mountain, in the pelting rain, put us in the car and went back to find my Grandmother. After what seemed like hours to us, we saw him trudging up the mountain with his mother in tow, both of them looking like drowned rats!
The rain had pretty much subsided and so my Dad built a campfire to dry out at before we left because it had turned quite chilly and we were all wet as well.
See? Quite an adventure! And I can’t remember, but it could be that on that campfire we grilled some of the fish they had caught. Aw-w-w, I doubt it. I remember that my Dad was pretty darn mad at my grandmother for wandering off!
Speaking of excitement and cooking out, I have accumulated some grilling tips that might help prevent any unwanted excitement at your next cookout, and a great recipe for chipotle crusted pork tenderloin. It goes great with a salad and garlic mashed potatoes.
• Statistics show that gas and charcoal grills cause an average of 1,500 structural fires and 4,800 grill fires annually. The leading cause of structural fire is from unattended cooking and placing combustibles to close to the heat. That doesn’t necessarily mean the lighter fluid; in some cases it was placing the grill too close to the exterior trim and walls, causing them to ignite.
• The leading cause of gas grill fires is leaks or breaks in the gas line.
• Set grill in an open area away from buildings, overhead combustible surfaces, dry leaves, trees, or brush.
• Use long-handled barbecue utensils to avoid burns.
• To put out flare-ups: raise the grid the food is on, spread the coals out, or adjust the controls to lower the temperature.
• Have either a bucket of sand, a garden hose or commercial extinguisher nearby.
• Propane and charcoal BBQ grills are for outdoor use only.
Chipotle crusted
pork tenderloin
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle
chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork
tenderloins
Preheat grill for medium-high heat. In a large re-sealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt and brown sugar. Place tenderloins in bag and shake until coated evenly. Refrigerate for 10-15 minutes. Lightly oil grill grate, and arrange meat on grate. Cook 20-25 minutes, turning meat every 5 minutes. Let rest 5-10 minutes before slicing.
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