Sunday, March 22, 2015

Grilling - Safety First - And enjoy Kabobs!

Grilling brings us back to the primitive origins of cuisine and provides an opportunity to enjoy the outdoors, friends, and fine food all at once. Historically, the grill or fire pit has held an important place in virtually every country and culture. In our busy, modern lives, grilling celebrates the delightful simplicity and naturally bold flavors that Harter House Supermarkets provide, and allows us to explore flavors of the world, with ethnic ingredients from Harter House World Flavors, without leaving our own backyards.
Safety First
  • Thaw and marinate all foods in the refrigerator, not at room temperature.
  • Marinate all foods in a non-reactive container. No aluminum or plastic.
  • Keep raw meat and other poultry away from other foods.
  • Always use a clean plate. When taking foods off the grill, never put it on a plate that previously held raw meat.
  • Do not use a marinade or juices from raw meat, poultry or seafood as a sauce unless you bring it to a boil for two full minutes first.
  • Never leave grilled foods out longer than two hours; only one hour if the outdoor temperature is above 90 F.

Tips for Prepping and Heating the Grill
  • Clean your grill, especially the rack, before each use.
  • Oil the rack prior to heating to prevent sticking. Keep a spray bottle filled with canola oil handy in case of unexpected sticking.
  • The area of the fire needs to be wider than the area of food you're grilling. If you are cooking a variety of items using charcoal, pile coals at different levels to achieve the right level of heat for each item.
  • Preheat your charcoal grill and don't skimp on the charcoal. Light the coals at least 30 minutes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals. (Real hardwood charcoal will always have a flame, even when ready.)
  • Even gas grills need to preheat. Turn on the flame at least 15 minutes before putting food over the fire. This will help to warm up the grate and stabilize the temperature of the grill environment.
Let's Grill Something!
Kabobs!! These are a great way to stack all of your favorite foods on one stick for grilling. Here are some ti[p to help you grill up your stack:
  • Use a direct heat method for grilling Kabobs.
  • Soak wooden or bamboo skewers in water for an hour prior to using them to prevent them from burning or catching fire.
  • Cut foods into similar-sized oieces to ensure even cooking.
  • When grilling seafood based Kabobs, consider skewering your seafood and veggies separately, so they can be added to the grill at different times. (Seafood cooks faster than most other foods.)
  • Alternate different shaped foods on each skewer to help prevent Kabobs from rolling on the grill.
Let our experienced Meat Cutters at Harter House help make suggestions and answer any questions you may have!
Please share with us your favorite Kabob Recipes!

Monday, March 9, 2015

Exotic Tilapia

This week at Harter House Supermarkets, (March 11-17, 2015) we have Tilapia $4.99 lb. There are many great recipes to complement this light, delicious, and healthy fish.

Think Exotic! Pineapple & Capers combine to make this an unusual & delicious main dish.

 (4) 5-7 oz. fresh Tilapia Fillets
 salt & pepper
 2 Tbsp. olive oil
 1/2 Tbsp. flour
 1 cup fresh pineapple, cut in julienne strips
 2 Tbsp. capers, drained
 1 1/2 oz. butter

1. Heat a large frying pan over medium high heat then add the olive oil.
2. Sprinkle both sides of the fillets with flour, salt and pepper.
3. Add fillets to the hot oil and saute on both sides until golden brown, about 3 minutes per side.
4. Remove to a plate and set aside.
5. Julienne the pineapple into thin strips.
6. In a medium frying pan, add butter and heat until it's hot, but not browned.
7. Add the pineapple and capers.
8. Stir together for about 1 minute over medium heat.
9. Spoon over the fillets and serve.

Think Mexican! Here is another "Fish Taco" Recipe that looks wonderful!!!

Ingredients for Spice Rubbed Tilapia Fillets:
  • 2 fresh Tilapia fillets (roughly calculate 1/2 Lb per person)
  • 1 Tbsp chili powder
  • 1 Tbsp Sazón spice (or garlic salt)
  • 1 tsp sugar
  • ¼ tsp pepper
  • 3 Tbsp sunflower oil
  1. Rinse the fish quickly and pat them dry with a paper towel before using the fillets.
  2. Mix together chili, sazón, sugar, and pepper in a low bowl. Coat both sides of the Tilapia fillets in spice rub.
  3. Heat up the oil in a pan at a high heat; once the pan is very hot place the spiced fillets into the pan. Turn the heat down to medium, and cook the fillets for about 5 minutes, after which you carefully turn the fillets over to cook the other side.
  4. When done the Tilapia fillets should easily flake apart and be crisped on the outside. Set them aside to fill the tacos later.
Ingredients for Cilantro Sauce:
  • 3 Tbsp mayonnaise
  • 3 Tbsp fresh cilantro (if you do not like cilantro you can use parsley instead)
  • 1 Tbsp olive oil
  • a pinch salt
  • juice from 1 lime
Mix all ingredients together in a blender until homogeneous.
Pickled Red Onions:
  • 1 red onion, diced
  • juice of 2 lemons
  • juice of 2 limes
Soak the diced onions in the lemon and lime juice.
4 large soft tortillas
Yield: 4 large tacos