It's Thursday-Fire Up the Grill

 

Easy Summer Time Cooking with Food Network Magazine September 2016 Recipes

Grilled Salmon Cobb Salad

http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-salmon-cobb-salad.html

Grilled Mexican Chicken Salad

http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-mexican-chicken-salad.html

Grilled Pork and Plum Salad

http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-pork-and-plum-salad.html

1. How do I store vanilla beans so they don't get so hard?

Answer: Keep whole beans in an airtight container or reusable plastic bag in a cool dark place. If sealed properly they should last up to a year. Do not store in the fridge or freezer as the moisture can cause mold to grow. 

2. How do you avoid cross-contamination when using a sponge that's been in contact with raw meat? 

Answer: Use hot soapy water, then rinse well. To give sponges a deep clean, put them in dishwasher for a full wash and dry cycle or wet the sponge and microwave it for one minute. According to the USDA, either deep cleaning method will kill more than 99% of bacteria.

 

Friday August 19

New Segment: Cedar Plank Grilling 101

Recipes for Salmon and Salmon Kabobs