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Cooking

  • If you’re going to eat shrimp, know the best way to peel them

    Over the years, I’ve always enjoyed making shrimp scampi, a combination of fresh shrimp, garlic and butter cooked with a little white wine and lemon juice. This classic dish is probably the most popular of the many, many shrimp dishes and is no doubt one of the easiest to make.

    But before we can even start making this delicious entrée, the shrimp will have to be peeled. Boiled or uncooked, if you’re going to eat shrimp, you need to know the best way to peel them.

    In the shell or not?

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, March 21

    Chicken and dumplings, lima beans, peaches, Jell-O, biscuit/margarine, beverage.

    Tuesday, March 22

    Baked pork chop/gravy, corn casserole, turnip greens, pears, dinner roll/margarine, beverage.

    Wednesday, March 23

    Beef macaroni casserole, green beans, sugar cookies, grape juice, Italian bread/margarine, beverage.

    Thursday, March 24

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, March 14

    Turkey a la King/gravy, mashed potatoes, collards, grape juice, whole-wheat bread/margarine, beverage.

    Tuesday, March 15

    Baked ziti/meat sauce, vegetable blend, pears, Italian bread/margarine, beverage.

    Wednesday, March 16

    Beans and franks, hotdog bun, coleslaw, peach cobbler, orange juice, beverage.

    Thursday, March 17

  • Pizza with fresh tomatoes, basil and mozzarella is an Italian classic

    Everyone seems to like pizza, whether we eat it out at a restaurant or make it at home with family and friends. 

    Italian in origin, the taste of that bread-like crust covered with a seasoned tomato sauce, cheese and other toppings is irresistible to most of us.

    Early forms of pizza were most likely what we call “focaccia” today, since tomatoes didn’t become part of the Italian landscape until the 16th century. No tomato sauce, no pizza pie. The addition of mozzarella cheese didn’t come about until the late 19th century. 

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, March 7

    Fried chicken filet/gravy, mashed potatoes, green beans, apple juice, banana pudding, dinner roll/margarine, beverage.

    Tuesday, March 8

    Sliced roast beef au jus, brown rice, vegetable blend, grape juice, Jell-O, white bread/margarine, beverage.

    Wednesday, March 9

    Stuffed cabbage roll, field peas, peaches, brownie, whole-wheat bread/margarine, beverage.

    Thursday, March 10

  • Crispy Cornell Chicken and Syracuse Salt Potatoes are a perfect fit

    Invented in the 1940s in Ithaca, N.Y., by Bob Baker, a professor of food science at Cornell University, Cornell Chicken is crispy-skinned grilled chicken basted with a white vinegar-based barbecue sauce that has been a favorite across Western New York for many years.

    Baker was a specialist in poultry and was also credited with helping to invent chicken nuggets.

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Feb. 28

    Herbed baked chicken filet, mashed potatoes, chicken gravy, collards, butterscotch pudding, grape juice, whole-wheat bread/margarine, beverage.

    Tuesday, March 1

    Macaroni and cheese, diced ham, vegetable blend, pears, biscuit/margarine, beverage.

    Wednesday, March 2

    Sloppy Joe/bun, corn pudding, turnip greens, applesauce, beverage.

    Thursday, March 3

  • Tasty romesco sauce can be used on meats, potatoes or veggies

    Would you like to have an all-purpose sauce that you can mix with pasta, shrimp, chicken or vegetables, either before or after they are cooked, much like you would a pesto? Even use it as a dipping sauce for meats and veggies?

    Romesco sauce is a classic and popular Spanish condiment, a spicy almond and red pepper pesto-like mixture. It can be used on everything from grilled fish and meats to cold vegetable salads.

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Feb. 21

    Chicken and dumplings, lima beans, peaches, Jell-O, biscuit/margarine, beverage.

    Tuesday, Feb. 22

    Baked pork chop/gravy, corn casserole, turnip greens, pears, dinner roll/margarine, beverage.

    Wednesday, Feb. 23

    Beef macaroni casserole, green beans, sugar cookies, grape juice, Italian bread/margarine, beverage.

    Thursday, Feb. 24

  • Low and slow is the answer when barbecuing your ribs

    G

    etting down the technique of indirect heat is the difference between grilling and burning your ribs. When it comes to barbecue sauce, don’t even think about it until the last 15 or 20 minutes of cooking. Then, think about it constantly.

    When finishing ribs with sauce, coat one side of the ribs with sauce, flip them over, coat the other side and then flip them over again. Repeat the basting process at least three or four times during the final minutes of cooking to ensure the ribs are well coated with sauce and evenly caramelized…not burned.