Grill Talk: Don't Forget About Safety

As we gear up for Summer Break, one thing often comes to mind immediately – cranking up the grill!

Truth-be-told, most of us already started back in March at the first sight of the Sun and a temperature over 60.

While we enjoy  grilling meats, we rarely think about some of the things we do to put ourselves and our families at risk as far as food safety is concerned. Here are a couple of tips you may not think about that can prevent that tummy ache:

1. When shopping at the Grocery Store, wait until you are about to checkout before selecting your meats. This will allow the meat to be refrigerated for the longest amount of time possible.

2. Place meats (double-bagged) on the inside of the air-conditioned car, preferably in the front on the floor. Do not place in the trunk as that is the hottest part of the car.

3. When marinated meats, discard the marinade once meat is on the grill. Do not use the marinade for basting as it still contains bacteria.

4. When removing meats from the grill, use a new, clean pan to place the cooked meat into. Do not use the same pan used to marinate the meat unless it has been thoroughly cleaned and sanitized.

5. Cook all meats to the proper temperatures: Chicken (165’…185’ for Chicken Quarters); Beef Hamburgers (155’); Turkey Burgers (165’); Pork (155’); Seafood (145’).

6. It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.

7. Reheat all meats to 165’.

If these steps are followed, your chances of enjoying your grilled items without the funny feeling below are increased. What these steps will not do, is prevent Uncle Charlie from falling asleep holding his plate.

Hotel Restaurant Week - Atlanta

So you don’t think you can afford to eat at a high-end hotel? Think again, at least for a week. From March 31^st – April 7^th, you can experience a three (3) course meal with white-linen service at an Atlanta hotel for only $30!

Just in time for Spring Break, Hotel Restaurant Week (HRW) will celebrate its annual week-long evening dining event. HRW is an opportunity to discover the acclaimed cuisine, service and experience that only a hotel restaurant can deliver. Guests simply make a reservation at a participating hotel and select from a special three (3) course dinner menu for $30, plus tip and tax.

Still think that’s too much? A dinner at a restaurant such as Applebee’s runs close to that amount and you end up dealing with much more noise, distracting televisions, and long waits.

Let’s do the math based on what you may order from Applebee’s:

Appetizer: Spinach Dip - $7.59

Entrée: Cajun Shrimp Pasta - $12.99

Dessert: Maple Butter Blonde - $5.49

Total: $26.07

For $3.93 more, you can enjoy a better ambiance and top notch service. If you want to treat yourself during Spring Break, consider this option! Visit www.hotelrestaurantweek.com for a list of participating hotels. Don’t pay attention to the date at the top of the website. I think they were so excited, they forgot to change it from last year’s dates.

Remember to make reservations!

From a Slave to an Author

As I embark upon the release of my very first literary project, something hit me like a ton of bricks. this is monumental for my bloodline. No one has ever written and published a book in my lineage that I am aware of - let alone a cookbook.

One of my greatest possessions is a book by Rufus Estes, the First African-American Chef to write a cookbook. I keep this book on my desk at home and often carry it with me to work. I have never tried any of the recipes inside. That's not why I have it. I use it a motivation and a reason to try not to make excuses.

Rufus Estes was born a slave but managed to become a chef and write the first cookbook written by a Black man.

Today, I and many other Black chefs can follow in his footsteps.

For more information on my book release, visit: www.chefdesmond.com/events

Sweet and Sour Shrimp (with Homemade Sauce)

 

For Sweet and Sour Sauce:

Ingredients…

4 ripe plum tomatoes, seeded

2 ounces agave nectar

1 tablespoon minced garlic

1 teaspoon ground black pepper

Juice of 1 lime

1 tablespoon low sodium soy sauce

Directions…

Place all ingredients into a food processor and blend for 30 seconds. Reserve.

For Shrimp and Vegetables:

Ingredients…

1 pound large (16-20) count shrimp, peeled, cleaned, de-veined

2 ounces bok choy, chopped

2 ounces red onion, julienne

1 ounce carrots, shredded

2 ounces red pepper, julienne

1 ounce celery sliced thin

½ cup fresh pineapple, cubed

1 tablespoon extra-virgin olive oil 

Directions…

In a heavy sauté pan, heat oil over medium-high heat. Add onions, peppers, celery, and carrots. Cook for 2-3 minutes.

Add shrimp and cook for3 minutes, stirring occasionally.

Add sauce and cook for 3 minutes. As sauce begins to simmer, add bok choy and pineapples.

Cook additional 2-3 minutes or until shrimp reaches 145 degrees for 15 seconds.

Serves 4