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.

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

Merry Chocolate!

Mr. FedEx rang the doorbell this afternoon with a package for Desmond's Culinary Services. The box was too large to contain a check and too small to house a full set of Global knives (if anyone from Global reads this, holla at me!). It was, however, the perfect size to hold my box of exotic collection of Haut Chocolat by Vosges Chocolate. This is not your average chocolate!

These truffles are made with ingredients such as Chinese Star Anise, Guajillo & Pasilla Chillies, Fennel, Candied Violet Flower, and Wasabi. Some even contain liqueurs like  Cointreau.

I have never been a big fan of Dark Chocolate as it is a little too bitter for my palate - but I had to taste them all. I actually liked the Tanzanie Dark Chocolate though! My best experiences were with the Milk Chocolate varieties. I decided to share my top three:

#3 - Wink of the Rabbit

Soft Caramel, Milk Chocolate, and Organic New Mexican Pecan

#2 - Naga

Sweet Indian Curry Powder, Coconut, and Milk Chocolate

#1 - Gianduia

Crunchy Hazelnut Praline, Milk Chocolate, and Praline Bits

The most surprising to me was the Naga. I never knew Curry and Chocolate could marry so well!

Great Christmas Gift!!!

Whole Grain Risotto

1 cup Short Grain Rice Blend  

2 cups Cold Water

1 tablespoon Salted Butter

¼ cup Fresh Parsley, chopped

½ cup Shredded Parmesan Cheese

Kosher and Pepper, to taste

Instructions:

In a heavy sauce pan combine rice, water, butter, salt, and pepper and bring to a boil. Mix well and reduce to a simmer. Cover and let cook for 40 minutes.

Uncover and fluff with a fork. Add cheese and parsley and mix well.

Serves 4

Vanilla Apple Crisp with Cognac Cream Sauce

For Apple Mixture:
4 large Granny Smith apples, peeled and cubed

2 tablespoons butter

1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 tablespoon cornstarch 

Directions...
Melt butter over medium high heat
Add apples and saute for 2-3 minutes
Add both sugars and mix well, cooking for 5 minutes; stirring occasionally
Mix in vanilla extract, cinnamon, nutmeg, and cornstarch
Remove from heat and cover


For Topping:
2 cups old fashioned oats
4 oz butter, softened
1 cup light brown sugar
1 tablespoon flour


Directions...
Combine oats, flour, and sugar
Cut butter into the mixture and rub together with your hands to make a crumble

To Assemble:
With a slotted spoon, remove the apples from the pan (reserving the liquid) and place in a greased baking pan
Top with oats mixture and back at 375'F for 15-20 minutes until topping is golden brown

For Sauce:
Reserved liquid from apples
1/4 cup heavy cream

1 teaspoon cognac (Conjure is suggested)

Directions…

Add heavy cream to the reserved liquid form the apples, mixing well
Mix in cognac and bring to a simmer
Remove from heat and drizzle on top of apple crisp

Pinot Grigio Shrimp Scampi

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

4 cloves garlic, minced

2 tablespoons olive oil

3 tablespoons butter

2 tablespoons parsley, chopped fine

½ cup Pinot Grigio white wine

kosher salt and pepper, to taste

1 tablespoon lemon juice, fresh

Directions…

Heat a sauté pan over medium heat; adding olive oil and butter

Once butter has melted, add garlic

Sauté until edges of garlic begin to brown

Add shrimp and wine; stirring to combine all ingredients and coat shrimp

Increase heat and allow to boil for 3 minutes while stirring occasionally

Toss (or turn) shrimp and sauté for another minute or until shrimp reaches internal temperature of 145 degrees F

Remove from heat and add parsley, lemon juice, black pepper, and salt

Serves 4

Independence Day: 1776, 1863, 1865, or 1964?

On July 2nd of every year, I usually celebrate my birthday then celebrate Independence Day on the 4th. Beginning next year, things will be slightly different for me. Today, July 3rd, I was hit with the revelation that as an African American, my true Day of Independence or Equality came on the 2nd, not the 4th. No, not because of my birthday, but because the Civil Rights Act was signed on July 2, 1964. I always knew the year of the signing but just found out the day this morning!

So why the reference to the four dates in the title of this blog?

July 4, 1776 is said to be the day in which America became free. We celebrate annually with cook outs, America's Game (Baseball), parades, and of course, fireworks. For the most part America was freed that day; but not all her citizens realized that freedom. Although the country was free from Britain, Blacks weren't free from the institution of American Slavery, which was still going on well after American tasted freedom; I guess no one knew how to share the love. The free citizens still had enslaved servants working in their fields, being paraded around as their property, and yes, preparing all of their meals. You should have known the chef in me would crop up. In the photo below, a beautiful black woman is shown in the mist of pots and pans where she prepares meals for her free boss.

I actually wonder if this photo was taken by the slave owner - and why? Just curious. But what I do know is that this was not a free American.

Then there was the Emanipation Proclamation signed by President Lincoln in 1863, which some say freed the slaves. That is not entirley true. Although that was a major turn in the freedom of slaves, it did not free all 4 million of them. It actually took the 1965 adoption of the Thirteenth Amendment to abolish slavery in all states. But Blacks were still not created equal/free.

It was not until after the Civil Rights Movement yielded the Civil Rights Act of 1964 that Blacks realized true freedom. Led by the likes of Dr. Martin Luther King, Jr., the movement brought light to the fact that although most Americans could live free of prejudges, Black Americans could not. The persistence of people like Dr. King helped give us all the right to be free and created equal.

The photo below captures the beginning of that realized freedom on July 2, 1964:  

President Lyndon B. Johnson signs the 1964 Civil Rights Act as Martin Luther King, Jr., and others, look on.

From this day forward, July 2nd will have a double meaning for me....Happy Independence Day to all!