Carol's Cook-Along, First at Four on NBC5 - May 2001
Carol's Cook-Along for Thursday, May 31, First
at Four on NBC5
Shopping List:
1 large lime
Vegetable oil (small bottle)
Chili powder (small bottle)
4 boneless skinless chicken breasts
1 (15-ounce) can black beans
1 (15-ounce) can corn
1 (16-ounce) jar salsa
Salt & Pepper
Equipment List:
paper towels
cutting board
knife
plastic wrap
meat mallet with flat side (or heavy rolling pin)
shallow bowl for chicken
medium bowl for salsa
stirring spoon
1/2 teaspoon measuring spoon
can opener
strainer for draining canned beans and corn
outdoor grill or stovetop grill
tongs
instant-read meat thermometer
Do-Ahead Prep:
Rinse chicken, trim fat, and pound lightly as directed in the recipe. Drain
and rinse beans, drain corn, and measure out and gather remaining ingredients.
Preheat grill or stovetop grill on medium-high heat prior to the "Cook
Along" segment.
Food Safety Tip:
Prevent Cross-Contamination
Cross-contamination is the transfer of microorganisms from one surface of food
to another. To help prevent cross-contamination follow these simple tips:
1. Prepare raw meats, fish, and poultry in separate areas from produce or cooked
foods.
2. Use one cutting board for your meat/poultry items. Use a separate cutting
board for produce items.
3. Thoroughly clean and sanitize all work surfaces, equipment, and utensils
after each task.
4. Use paper towels or a clean disposable cloth to wipe up spills; do not reuse
the cloth for any other purpose.
5. Wash hands thoroughly between tasks, especially before and after handling raw
food.
6. Consider using single-use disposable gloves when preparing food. Wash hands
prior to and after using gloves. Gloves should be used only for a specific task
and changed each time a new task is started.
Source: ServSafe Essentials, National Restaurant Association Educational
Foundation, Copyright 1999 by the National Restaurant Association Educational
Foundation, ISBN 1-58280-016-2
For more information regarding the Food Protection Management Training Program,
visit: www.acemart.com
Carol's Cook-Along Recipe for Thursday, May 31,
First at Four on NBC5 (scheduled between 4:30-5 pm):
Grilled Chicken with Southwest Salsa
Serves 4
2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoon chili powder
4 boneless, skinless chicken breasts
1 (15-ounce) can black beans, rinsed & drained
1 (15-ounce) can corn, drained
1/2 cup salsa
Combine in a shallow bowl, lime juice, vegetable oil, and chili powder (and salt & pepper to taste, if desired). Rinse chicken under cold water and pat dry with paper towels. Trim visible fat from chicken breast. Lightly pound chicken breasts, between two pieces of plastic wrap, with the flat side of a meat mallet or heavy rolling pin, until chicken is slightly flattened. Place chicken in lime juice mixture, turning to coat. In a medium bowl, combine black beans, corn, and salsa; reserve. Grill chicken on a preheated outdoor grill (medium-hot coals) or a stove-top grill on medium-high heat for 3-5 minutes on each side, or until no longer pink in the center (internal temperature should read 165°F when checked with an instant read thermometer). Spoon some of the reserved salsa mixture over each chicken breast and serve warm.
Notes:
After chicken is placed in the lime-oil-chili mixture, you may cover the bowl with plastic wrap and store in the refrigerator up to 8 hours. Serve with watermelon slices on the side if desired.
Carol's Cook-Along for Thursday, May 17, First at Four on NBC5
Shopping List:
8 ounces Italian turkey sausage
1 green bell pepper
1 small bottle minced garlic
1 (15-ounce) can Italian-seasoned diced tomatoes
1 (15-ounce) can quartered artichoke hearts
1 (2.25-ounce) can sliced black olives
1 (8-ounce) package penne pasta
salt & pepper
Equipment List:
cutting board
knife
1 teaspoon measuring spoon
can opener
large stockpot to cook pasta
colander to drain pasta
large, deep skillet
stirring spoon
paper towels
Do-Ahead Prep:
Cook pasta according to package directions and drain away water (start at least by the time the 4 pm news starts---refrigerate pasta if cooked
ahead). Gather and line up ingredients needed for the dish you are preparing, so they are close at hand. Open all cans. Drain the juices
from artichokes and olives. Remove casing from sausage. Preheat skillet on medium-high heat and start cooking sausage 8 to 10 minutes before
"Cook Along" segment (scheduled between 4:30 and 5 pm Thursday).
Food Safety Tip:
Proper Handwashing Procedure
1. Wet your hands with hot running water.
2. Apply soap.
3. Rub hands together for at least twenty seconds.
4. Clean under fingernails and between fingers.
5. Rinse hands thoroughly under running water.
6. Dry hands.
Foodhandlers (and a good practice for consumers) must wash their hands after the following activities:
After using the restroom. Before and after handling raw foods. After touching the hair, face, or body. After sneezing, coughing, or using a
handkerchief or tissue. After smoking, eating, drinking, or chewing gum or tobacco. After using any cleaning, polishing, or sanitizing chemical.
After taking out garbage or trash. After clearing tables or busing dirty
dishes. After touching clothing or aprons. After touching anything else that may contaminate hands, such as unsanitized equipment, work
surfaces, or wash cloths.
Source: ServSafe Essentials, by the National Restaurant Association Educational Foundation, Copyright 1999 by the National Restaurant
Association Educational Foundation (ISBN 1-58280-016-2)
For more information regarding the Food Protection Management Training Program, visit:
www.acemart.com
Carol's Cook-Along Recipe for Thursday, May 17, First at Four on NBC5 (scheduled between 4:30-5 pm):
Penne Sauté
Serves 4
8 ounces Italian turkey sausage
1 green bell pepper, thinly sliced
1 teaspoon bottled minced garlic
1 (15-ounce) can Italian-seasoned diced tomatoes
1 (15-ounce) can quartered artichoke hearts, drained of juices
1 (2.25-ounce) can sliced black olives, drained of juices
3 cups cooked penne pasta
Remove casing from sausage and cook over medium-high heat in a large, deep skillet for 8 to 10 minutes, stirring to break up sausage, until no longer pink in the center. Remove any excess drippings from sausage by blotting bottom of skillet with a paper towel. Add bell pepper and garlic and cook 2 to 3 minutes, stirring occasionally, until peppers are tender-crisp. Add tomatoes with juices, artichoke hearts, and black olives (and salt & pepper to taste, if desired), and bring to a simmer on medium-high heat. Simmer over medium heat for 3 to 4 minutes, until mixture is warmed through. Add cooked pasta and cook 2 to 3 minutes, stirring occasionally, until pasta is warmed through.
Notes:
Serve with crusty bread, simple spinach salad, and fresh sliced strawberries on the side.