Kelley's Cooking Tips
With summer approaching, please be reminded of food safety, and
preventing foodborne illness.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.
* * *
Have a cooking question? Kelley has your answer!
Asian Barbecued Spareribs
www.koolgizmos.com
2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 45 minutes.
Bourbon Beef Tenderloin
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin
Oil, to brush grill
Prepare marinade by combining the bourbon, brown sugar, soy sauce,
cilantro, lemon juice, Worcestershire sauce, water, and thyme in a
bowl. Make sure the tenderloin has been cleaned and the tissues has
been removed. Fold the tail end of the beef back underneath itself
so that it is of uniform thickness and secure with butcher's string.
Place meat in a dish and pour marinade over meat, cover, and
refrigerate for 4 to 6 hours, or up to overnight, turning meat over
several times.
Preheat grill or oven to 350F. When grill is ready, place meat on
oiled surface and reserve the liquid from the marinade. Cook over
high heat with lid closed, turning meat often and occasionally
basting with the marinade. Cook for approximately 25 minutes for
medium rare. Serve with horseradish cream on the side.
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