Chocolate is supposed to be the food of the Gods and it comes in various shapes and forms among which is the chocolate cake. The chocolate cake recipe is one of the most popular food recipes and is included in all occasions be it for New year, Christmas, birthdays, anniversaries, christening parties or Thanksgiving. No occasion would be complete without a chocolate cake recipe.

Each chocolate cake recipe might have a different kind of chocolate; it could be dark, bitter, plain or dark chocolate or one which has very little sugar in it. The chocolate cake recipe might also use white chocolate in which case the cake turns out to be sweeter, richer and smoother and literally melts in your mouth. Some of these food recipes include organic chocolate which contains a lot of cocoa solids and is hence very expensive.

Chocolate cakes are topped with decorations which are indeed noteworthy. They make the cake look even more delicious. Many a cake recipe includes almonds, honey, dates and cherries for toppings. You can also have some chocolate curls or balls to top the cake. Any food recipes which include chocolate are a hot favorite with just about everyone.

Raw food is supposed to be a compulsory part of our diet if we are to eat healthy but it can be difficult to conjure up new recipes every day. But if you use the innumerable food recipes available on the Net, you will soon have your very own list of favorite food recipes to make any of several delicious dishes for each meal. You can choose from cucumber and tomato salad, melon sherbet or a papaya smoothie. You can try a whole lot of fruit salad recipes for desserts. For drinks try orange juice, watermelon juice, a cucumber cooler or a mango smoothie.

Then you can find food recipes by country like Chinese recipes which include Chicken Manchurian, Sweet and sour prawns or hakka noodles. Then you have the chicken tandoori and the paneer tikka from India. One of the most popular Jamaican food recipes is jerk which is normally mutton, pork or other meats cooked over a charcoal grill after applying a mixture of spices. Although they use many different spices, the most common are the annatto and the allspice. Annatto is obtained from the pulp which goes round the seeds of the achiote tree and its flavor is a mixture of nutmeg and pepper. The allspice also called Jamaican pepper or pimento is fiery hot so use this with caution.

The Net lets you look for some many free recipes and some websites even let you upload your recipe. So if you are willing to share your recipe with other people, you can do so. No matter if it is a cake recipe or any other food recipe you can put it up for the whole world to see. Soon you will be getting positive feedback as they try it out and leave their comments for you.

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Marinating meat before grilling helps tenderize it and adds wonderful flavor. Tenderizing agents often used in marinades include acidic ingredients such as vinegar, lemon juice, lime juice, yogurt and even wine. Fresh papaya, ginger and pineapple contain tenderizing enzymes, and they add exotic flavors as well. Marinades are wonderfully versatile flavor enhancers for the outdoor chef. The marinade recipes you can come up with are only limited by your imagination. You start by selecting your acid or tenderizing ingredients, and add additional ingredients. Popular choices include herbs (oregano, thyme), garlic, shallots, brown sugar or honey, soy sauce, cumin, black pepper, chili powder, Worcestershire sauce, tomato paste and mustard.

You can also take something you already have in the refrigerator, such as standard Italian salad dressing, and build additional flavor through adding fresh herbs like cilantro, or spicing it up with chili powder.

Timing is important to get the most out flavor out of your marinade. Marinating for too brief a time doesn’t allow the flavor of the marinade to penetrate the meat. Overlong marinating time results in softening the texture of the meat too much. Here are some guidelines:

Tender beef cuts can be marinated for as short as 15 minutes, or up to 2 hours. These include Porterhouse, top loin, tenderloin, ribeyes, top sirloin. Less tender cuts need to be marinated at least 6 hours or as long as overnight. These include flank, skirt, top round, and chuck shoulder steaks. If you marinate longer than 24 hours, the surface texture of the meat can be softened more than you want. Meat with a mushy texture when you cut into it is not what you’re striving for.

For tender cuts of beef–Porterhouse, top loin, tenderloin, rib eyes, top sirloin-the marinade will do its job in as little as 15 minutes, or you can go as long as 2 hours with the marinating process. Less tender cuts need substantially more marinating time, at least 6 hours or preferably overnight. Flank steak, skirt steak, top round and chuck shoulder steaks all benefit from longer marinating.

You should marinate the food in the refrigerator, never at room temperature. Never reuse a marinade. It should be discarded after you remove the meat from it. Some marinades do make great sauces to serve with the dish. But do not use the marinade that has been in contact with the meat. Simply reserve some of the marinade for use in the sauce, and use the rest as the marinade.

The goal of marinating is to have the liquid in contact with as much of the surface of the meat as possible. If you are using a food-safe plastic bag for marinating, make sure that it is a fairly tight fit over the meat, so the marinade will be forced over more of the food’s surface. Similarly, it you prefer to use a nonreactive container like a glass dish, make sure it is large enough so the meat can lie flat, but again is a tight enough fit so the marinade will be in contact with as much of the meat as possible. It’s a good idea to turn the plastic bag over several times or turn the meat in the dish, in order to have uniform exposure to the marinade.

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Rocky Stubblefield and Scott Jensen of Stubb’s Legendary Kitchen show how to make a special version of burger, Stubbs Legendary Kitchen style.

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Steak Boy!

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In this episode of Running The Kitchen I am going to give you another excuse to fire up your bbq! This week I am making Filet Mignon infused with Samuel Adams Boston Lager. This is a satisfying summer dish that is packed with protein and flavor. I chose Samuel Adams Boston Lager as the base of my marinade because it is a premium craft beer that offers a rich flavor that is both balanced and complex. I am using filet mignon because it is one of the lowest fat cuts of beef and it contains a lot of satisfying proteins. Filet mignon is the most tender beef cut. The recipe is easy to make and is perfect for days when you are ready to fire up the grill!

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If you like to cook outside throughout the year and if youre in the market for a new gas grill, I highly recommend spending the extra money on stainless steel gas grills. Following are a few tips when looking to buy a gas grill using natural gas. Some day you may want to convert your propane gas grill to natural gas like Ive done. Before you buy, make sure to check that the outdoor gas grill brand you buy can be converted. Converting kits contain new valves that attach to the manifold. Bring some sort of magnet to the store with you. A high quality stainless gas grill is not magnetic. If you do a lot of grilling, you may want to buy one that has a gas grill burner, smoker or rotisserie. You may also want a grill that has a large cooking surface. My steel gas grill has about 600 square inches of cooking space. Youll also want to buy a barbecue gas grill that has some storage cabinets and drawers. These are great for storing all of your grill accessories. Be sure to measure the spot where youre going to set up the grill, and then measure the grill before you purchase it. Be sure to read all instructions before you assemble the grill. Finally, dont forget to purchase a good quality gas grill cover. This will help protect your grill from Mother Nature. I hope these tips have helped. Check out my Web site for some fun gas grill cooking recipes.

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Sam the Cooking Guy makes bacon-wrapped scallops on his indoor Flip Grill. Grill features include grill on one side, griddle on the other, and a special area for melting cheese to gooey goodness. Interview at the 2008 International Home & Housewares Show by Ann Volkwein for Cooking.com.

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Monica yelling……Kinda

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Licence To Grill Season 2 Episode 7 Caribbean Bon Voyage Passion Fruit Apple Sauce Smoked Pork Loin Grilled Swordfish with Caribbean Salsa Caribbean Salad Jerk Snapper Rumapalooza Cooler

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