Dona's Kitchen Kapers- Col. 154 May 17 2004 – Grilling
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EDUCATED
WOMEN MARRIAGE TRENDS HAVE CHANGED
Great
Grilling Tips from David Joachim
4. BOOKS
by Dona Z. Meilach for Yourself - For Gifts
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In the past, educated women were often left being bridesmaids but never brides. It's no longer true that women with higher educations are a hindrance to marriage. "There used to be a marked tradeoff between higher education and marriage, but that is no longer the case," according to a new study by Elaina Rose, a University of Washington associate professor of economics. " This difference – often erroneously targeted in the press – is fast disappearing."
To document the dramatic shrinkage in what Rose calls the "success gap" during the 1980s and 1990s, she analyzed millions of census records and tracked the education and marriage status of Americans in the 40-44 age group. In 1980, a woman that age who had completed three years of graduate school was 14 percentage points less likely to be married than her counterpart with only a high school diploma. By 2000, that 14-point difference had melted to 5.
She did find that in the 1980 census the strong likelihood for women to marry better-educated men, evaporated over the next two decades. She believes that the market is adjusting to accommodate the increased supply of educated women. "The very nature of marriage has become less about what economists refer to as 'specialization and exchange' -- the wife taking responsibility for the home while the husband brings home the bacon – and more about shared roles and commonality of backgrounds."
Another observation Rose made, is that the overall decline in marriage is concentrated among the less educated – especially for men. "The perception that women face a stark choice between career and family, is becoming less accurate in each successive decade." Rose's research paper can be read at: http://www.econ.washington.edu/user/erose/hypergamy_v2a_paper.pdf
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The following recipes and grilling tips are from popular chef-author David Joachim. He is sometimes referred to as "the cheater gourmet" because his recipes are delicious and not terribly involved. Most require only a few basic ingredients and flavorings. He's written, "A Man, A Cad, A Plan" and several other delightful, and sometimes delightfully irreverent, cookbooks. Many deal with barbecuing. Following are two of his chicken recipes, and grilling tips.
1 (8-oz) can low-sodium Italian-style tomato sauce
3 Tbsp Mrs. Dash® Chicken Grilling Blends™
6 boneless, skinless chicken breasts (about 2 lbs)
1 (15-oz) can mandarin oranges in light syrup, drained
1 (14-oz) can zesty tomatoes with jalapeno, drained
1 (8-oz) can pineapple bits in juice, drained
1/2 chopped red bell pepper
Mix the tomato sauce and 2 Tbsp of the Grilling Blends™ in a big resealable bag. Set aside 1/4 cup of the marinade to use as a baste. Slip the chicken into the bag, seal, and refrigerate for a few hours (or overnight for more flavor). Before grilling, combine everything else in a bowl and let sit at room temperature for 30 minutes to blend flavors. Fire up your grill—preferably charcoal—to medium. Remove chicken from bag and sprinkle with remaining 1 Tbsp grilling blend. Grill the chicken, turning and basting with reserved marinade a few times, about 10 minutes. It’s done when no longer pink in center of thickest part and juices run clear (about 160°F on an instant read thermometer). Serve with the orange-pineapple salsa. Makes 6 servings.
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1 (12-oz) can or bottle black cherry soda
3 Tbsp Mrs. Dash® Chicken Grilling Blends™
3 Tbsp cherry preserves
2 Tbsp lemon juice
2 Tbsp extra-virgin olive oil
6 boneless, skinless chicken breast halves (about 2 lbs)
1 (17-oz) can dark sweet Bing cherries, drained
1 Tbsp cornstarch
Pour 1/2 of the soda in a big resealable bag. Save the rest. Mix in 2 Tbsp of the grilling blend, the cherry preserves, lemon juice, and olive oil. Set aside 1/4 cup of the marinade to use as a baste. Add the chicken to the bag, seal it, and refrigerate a few hours (or overnight for more flavor). Fire up your grill—preferably charcoal—to medium. Remove chicken from bag and sprinkle with remaining 1 Tbsp Grilling Blends™. Grill the chicken, turning and basting with reserved marinade a few times, until no longer pink in center and juices run clear (about 160°F on an instant read thermometer), 10 to 15 minutes. Pour all remaining marinade, the reserved soda, and the canned cherries into a saucepan. Bring to a boil over high heat. In a cup, dissolve cornstarch in a little water. Stir into sauce and cook 2 minutes. Pour sauce over chicken. Serve with cooked white rice. Makes 6 servings. About 10.5 oz. each.
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This is a Spanish term for a pot of stew. Literally, olla is a round earthenware pot and podrida is a dish composed of different meats and vegetables.
Ø Start simple: Rule #1 is that delicious grilled meals don’t have to be difficult to be tasty. Use minimal ingredients that don't require a lot of preparation.
Ø Adjust your temperature: Unlike ovens, not all grills come with a temperature gauge letting you know when it’s ready to use – especially charcoal grills. So, before you throw the meat onto the pyre, check the temperature by holding your hand five inches above the grill rack. If you can keep your hand there for about two seconds, your grill is medium-hot, the temperature you’ll need for most foods.
Ø Get in the comfort zone: It’s not always easy to tell whether you’re
overcooking or undercooking your meat on a charcoal grill. To solve the
problem, make a two-zone fire. Spread the coals into two piles, one high, and
one low. Sear food over the high zone; move it to the medium-low zone to finish
cooking without burning.
Ø Master a magnificent marinade:
Marinades are an easy way to tenderize meats and add fabulous flavor with
minimal preparation
Ø Holy Smokes! Another easy way to add
great flavor to turkey, pork, and beef is to grill with oak or hickory wood
chips, found at most hardware, cookware, and some grocery stores. Soak the
chips in water, beer or orange juice for at least 30 minutes, then toss the
chips in with your coals in your charcoal grill, or wrap them in two layers of
foil poked with holes and place them on your gas burner.
Ø Avoid a flare-up: “Flare-ups” happen when the fat from meat drips onto hot coals.
They make food taste like soot. To avoid this, pick lean meats or trim fats
before grilling.
Ø Start the “char”: To get those beautiful
grill marks you see on foods in advertisements and by professionals, preheat
your grill rack on high for at least 10 minutes, then put the meat diagonally
across the hot rack and lower the heat to the desired temperature. Wait at
least five minutes before turning the meat to the other side.
Be a basket case: A grill basket, found anywhere grilling products are sold, is a great way to grill delicate foods like fish fillets and vegetables. What’s better, you don’t even have to go near the grill, just flip the basket, close it, and grill so nothing falls through!
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