BrewNost Contest adds beer based recipe challenge
Cedar Rapids organizers host the second annual BrewNost Patron's Choice Recipe Contest with the winning recipe to be showcased by a special guest Sept. 26 at BrewNest on the Cedar River near the National Czech & Slovak Museum & Library. Entries must feature beer as a key ingredient and are due by Aug. 1.
MENTIONED IN THIS ARTICLE
Cedar Rapids
Cedar River
National
Czech & Slovak Museum & Library
Kotto
Ncmsl.com
Summer Cookbooks for Outdoor Entertaining
A roundup of cookbooks for warm weather gatherings. Karen Adler and Judith Fertig offer BBQ Bash with be-all end-all party tips, lighting, table settings and music. Rick Rodgers highlights quick seasonal dishes in Summer Gatherings. Dana Slatkin presents The Summertime Any Time Cookbook with Santa Monica hotel inspired menus and beach party tips.
MENTIONED IN THIS ARTICLE
Karen Adler
Judith Fertig
Rick Rodgers
Dana Slatkin
Santa Monica
Calif
Read that red wine
The text explains red wine should be served cooler than room temperature, around 58 to 68 degrees for many varieties. It notes room temperature is historic and that glass shape may affect perceived taste by guiding where flavors reach on the tongue.
Marinades Tenderize and Flavor Food Tips and Safety
The article explains marinades tenderize by acids and moisture, add herbs and spices, and require proper timing. Salt is not required, and overmarinating can mush foods especially seafood. Use proper containment, avoid aluminum, and marinate 30 minutes for seafood, 1 hour for boneless poultry, and 6 to 24 hours or more for beef pork lamb and large cuts.
MENTIONED IN THIS ARTICLE
Jim Coleman
Candace Hagan
Philadelphia Daily News
Oven Roasted Brisket Delights Dad For Father’s Day
A how to guide for making a whole brisket in the oven at 275 degrees to achieve ultra tender meat with a smoky flavor via Spanish smoked paprika. Find untrimmed whole brisket with the deckle, keep it moist by basting with beer and its juices every two hours during slow roasting.
MENTIONED IN THIS ARTICLE
Dad
Penzeys.com
Smoky Oven Barbecued Brisket Recipe and Method
A detailed brisket method uses an 8 to 10 pound cut marinated 12 to 24 hours with paprika pepper salt brown sugar chili powder cumin and beer. Bake at 275 until fork tender about 6 to 10 hours then slice and serve with coleslaw on bread or alone. reheat optionally.
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