We make here an easy, fresh salmon dish, and pairing it with kale tabouli salad. Fresh and local ingredients add a refreshing taste to this delectable looking dish.
Find more salmon recipes on Recipebridge.
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A Winning Gelato Recipe
In honor of June and Arizona Dairy Month, the Dairy Council of Arizona hosted a gelato contest. Here, the winner of their contest shares his winning vanilla gelato recipe. An extremely easy recipe here with milk, cream, egg yolks, sugar and intense vanilla bean flavor, this gelato recipe is a sure winner.
Find more gelato recipes on Recipebridge.
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The Classic Strawberry Sundae
National Strawberry Sundae Day
Today is National Strawberry Sundae Day, and is a great day to cool down whilst indulging in some truly delicious classic strawberry ice cream. Ice cream can be dated all the way back to 37AD and has not dwindled in popularity over the years. Strawberry is the ultimate ice cream flavour because it is a refreshing summer treat, and when strawberries are abundant in the summer months, now is a great time to start making your very own strawberry summer sundaes!
The first fruit to ripen in the spring, strawberries are extremely popular, the only fruit to have seeds on the outside, and have a wide range of nutrients and many health benefits. Strawberries are low in fat, and rich in antioxidants, vitamin C and potassium, improving your immune system, regulating your blood sugar levels, helping digestive health and reducing the risk of cancers.
Strawberries and cream is a quintessentially British dish, but strawberry sundae itself was supposedly invented in Wisconsin by Edward C Berners in 1881. The main components of a strawberry sundae are of course: Strawberries, caster sugar, vanilla or strawberry ice cream. Then, depending on your preferences you can either top your sundae with toasted pecans or amaretti biscuits!
- 18 strawberries, hulled
- 3 tbsp golden caster sugar
- 4 tbsp orange juice
- 284ml pot double cream
- strawberry, vanilla and chocolate ice cream
- 6 small bananas
- 50g pecans, toasted and chopped
- Place 12 of the strawberries in a food processor with 2 tbsp of sugar and the orange juice.
- Pulse until coarsely chopped and chill. Softly whip the cream with the remaining sugar. Put a scoop of each flavour of ice cream into 6 bowls and freeze.
- When ready to serve, chop the remaining strawberries and add to the bowls.
- Cut the bananas in half lengthways and add them to the bowls. Drizzle some strawberry sauce over each sundae and finish with a dollop of cream and some nuts.
A dollop of this goes really well on top of a hot chocolate fudge cake, or stands really well on its own as a delicious summery dessert.
Set Up Your Own Sundae Bar
- Why should you have all the fun making the sundaes? Why not set up your own sundae bar and host a summer party with friends, your kids and bring the families together?
- Get plenty of dessert bowls and spoons ready and place them at one end of a long table, ready for guests to pick them up and move along the “production line”.
- Place heavy spoons or ice cream scoopers into each flavour of ice cream or keep a warm bowl of water handy to allow rinsing between uses.
- Put out your ice cream; vanilla is the best choice as it goes with everything, although giving guests a choice of strawberry or chocolate is a good idea too!
- Have a few varieties of sauces to hand – hot fudge, chocolate, strawberry and caramel are always a popular choice.
- Have plenty of sprinkles, nuts, cookies and fresh fruit slices to top the sundae creations with and you will be a very popular host!
Find more strawberry sundae recipes on Recipebridge.
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Trout Recipes
Presenting here trout recipes from Laurie Crowell of Golden Fig. Besides the recipe, the video also shows tips that can take to catching a trout. Fresh trout recipes are great any time of the year, but this nutty tasting fish is surely a winner right after a catch for the summer months.
Find more trout recipes on Recipebridge.
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Easy Mojito Recipes
Trudy Maples of Cooking with Trudy has easy and fun summer recipes, and mojito is a refreshing cocktail for the summer months. She shares here the recipe for a cherry lime mojito.
Find more mojito recipes on Recipebridge.
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How to Defrost a Steak
Techniques for defrosting steak
Safety comes first when you’re defrosting meat and poultry. You should individually wrap each steak fillets so that they can be defrosted one or two at a time (depending on how many you want to cook). Leave them wrapped in their packaging while they thaw so that the juices don’t escape and make sure you place them on a plate so that your kitchen counter doesn’t get covered in steak juice! Steaks can be defrosted in the refrigerator, cold water or in the microwave.
Refrigerator Thawing
The bottom of your refrigerator is the warmest area in the unit, so place your wrapped steaks on the shelf and allow them to defrost – this will take a few hours. A 1 inch thick steak will take 8 to 12 hours to defrost, and a 2 inch thick steak will take 16 to 24 hours. This means that you should try and thaw out your food overnight before their intended use or get them out early in the morning to allow them to unfreeze.
Cold Water Thawing
This is faster than defrosting your steaks in the fridge, but you have to keep checking up on them throughout the defrosting process. This method therefore won’t suit anyone who plans to be out of the house during the defrosting time. Get a large bowl and fill it with cold water. Remove the steak from the freezer and leave it wrapped. Place it in the bowl of cold water – never use hot water or you will increase the chances of bacteria on the food which may lead to illness. Change the cold water every half an hour until the steak is properly defrosted. Steaks with a 1 inch thickness will take between 2 and 3 hours to thaw, and 2 inch thick steaks will take between 4 and 5 hours.
Microwave Thawing
The quickest method of defrosting food, it can also be dangerous if not done properly. Certain microwaves have a ‘defrost’ setting which allows the centre of the meat to defrost at the same time as the outer layer. Leave the meat wrapped, and don’t puncture it or all the juices will leave the meat. Microwaving is the fastest way for how to defrost a steak, but it is only a successful method if you like your meat slightly tougher and well done. If you like rare steak, cold water or refrigerator thawing are much more effective.
What to do after defrosting steak?
Don’t leave your steak exposed to room temperature as this is the perfect temperature for bacteria to breed. If you want to refreeze your steak, you can do so as long as it is refrigerated up to two days before it goes in the freezer. Food safety is vital for steaks, and the safer you are with the defrosting process, the more likely you are to enjoy your steak. Find your favorite steak recipes on Recipebridge.
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8 Crowd Pleasing July 4th Recipes
Happy July 4th!
Barbecue get togethers, blue and red desserts and fireworks are quintessential to Fourth of July or Independence Day celebrations. Whether barbecuing your favorite meats or grilling an all vegetarian meal, you can find many easy and delicious recipes on Recipebridge.
Red, white and blue desserts are perfect to get in the mood for July 4th festivities. Some are really easy to whip up, while some can take a while a bake and arrange.
On Recipebridge, we’ve got lots of recipes for grilling, desserts and many recipes to plan for your Independence Day festivities.
July 4th recipes
Try some of these recipes for an All American fare today.
- Burger Recipes
- Grilled Pork Recipes
- Grilled Veggies Recipes
- All American Potato Salad Recipes
- Berry Salad Recipes
- All American Berry Trifle Recipes
- Strawberry Shortcake Recipes
- Fourth of July Ice Cream Desserts
What are your favorite traditions for July 4th?
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4th Of July Cocktail Recipes
Jonathan Pogash joined The Rhode Show to mix up some festive cocktail recipes that will add that special sparkle to your Independence Day festivities.
Find more cocktail recipes on Recipebridge.
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BBQ Chicken for July 4th
Chef Jennifer Booker and WJCL’s Kevin Solomon prepare a savory BBQ Chicken & Peach Salad for “Good Morning Savannah” viewers.
Find this and more bbq chicken recipes on Recipebridge.
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Grilling Basics
Celebrating the National Grilling Month
July is National Grilling Month, and with the sun shining down, what better way to celebrate food than to make the most of grilling and barbecuing a delicious selection of meats and veggies? No matter where you are grilling your food or what you are cooking, there are a few things that you need to consider such as equipment, grilling times, marinades, rubs, and cooking temperatures to ensure you get the best quality results.
- Grilling Equipment
Make sure your grill is suited to your uses – find a unit which suits your budget, the amount of food you cook, and where you will be grilling. Gas and charcoal can often have different tastes too so make sure you consider both options.
A spatula, tongs and a basting brush (all with long handles) are the ideal utensils for grilling and great for turning food to ensure even grilling. A meat thermometer is best used for checking poultry temperatures safely, and water pistols or sprayers are best for putting out any stray sparks or controlling the grilling flames.
Make sure you keep plenty of skewers for making kebabs, and plenty of tin foil for grilling vegetables.
- Grilling Temperatures and Timings
If food needs to cook for a long time, the temperature of your grill needs to be lower. In order to gauge the heat, hold your hand about 4 inches away from the top of the grill:
- If you can’t keep it there any longer than 2 seconds, it is a HOT (more than 375F)
- If you can’t keep it there any longer than 3 seconds, it is MEDIUM HOT (350 to 375F)
- If you can’t keep it there any longer than 4 seconds, it is MEDIUM (300 to 350F)
- If you can’t keep it there any longer than 5 seconds, it is LOW (200 to 300F)
Burgers should be cooked for 4 – 5 minutes on each side and placed directly onto a hot grill. Depending on how well you like your steaks, timings may vary, but a medium steak which is 2-3cm thick should be grilled for 4 minutes on each side.
- Marinades and Rubs
Dry rubs are great for adding a tasty crust to a juicy burger or steak. However, if you like moist marinades, then strong tasting ingredients such as soy sauce, Worcestershire sauce and crushed garlic all work well for giving the meat an extra “kick”. For the best flavours, leave your meat to marinade overnight for the flavours to properly sink in.
- Grilling Tips
- ‘Rubs’ do not have to be pressed super-hard into the meat. Instead, make sure that you gently roll the meat in the rub to protect the texture of the outer layer of the meat.
- Make sure your marinade doesn’t have too high an ‘acid’ content. The acid (lemon juice for example) should be about a 1:3 ratio to the oil that you use.
- To check the doneness of chicken, pick one of the larger pieces from the grill and slice it open – if it is still pink, place back on the grill until all chicken legs/wings are done.
- Let your meat rest once it’s cooked – this allows juices to evenly spread themselves around the meat to give you the juiciest tasting steaks or burgers possible.
What are some grilling tips you would recommend?
Post your grilling tips and tricks on our Facebook page or Tweet us!
Find recipes for grilling on Recipebridge.