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| RESTAURANT GUIDE |
Wednesday, June 13, 2001
Outside the box
GRILLED FISH
NEW YORK - Tips on how to grill fish successfully are set out by fishmonger Joe Catalano in the summer issue of Eli's World, a newsletter put out by Eli's Vinegar Factory food store.
"The best fish is a whole fish," Catalano says. "The bones and the skin help retain the moisture and it's more succulent." Another important tip: "Bring the fish to room temperature before grilling it. It will cook more evenly and faster."
He likes to put fresh herbs (such as thyme and rosemary), salt and pepper inside the fish, and prefers to use a metal grilling basket. "It's much easier that way - the fish doesn't stick and it's easy to turn."
"You want the fire to be spent a little, rather than going crazy. It's ready when the heat is even, from red coals. A whole fish needs about 4 or 5 minutes on each side. Press with a finger. If it flakes and if the flesh comes away easily from the bone, it's done.
FOOD SAFETY
Summer's the time for eating out at picnics and cookouts. But it's also a time when people can easily have their pleasure spoiled by bouts with food-borne illnesses.
The USDA's Food Safety and Inspection Service
has a colorful new 40-page guide, "Cooking for Groups: A Volunteer's Guide to Food Safety," sets out the steps for safely planning and serving food for a large event. It is available free.
To obtain the booklet: Single copies can be ordered by writing to Federal Consumer Information Center, Item 604 H, Pueblo CO 81009; or from the Web site at www.pueblo.gsa.gov
WEB SITE OF THE DAY
tiki.showe.org
Cap'n Dave's Tiki Bar takes viewers on a tropical feast. Dancing hula girls shimmy next to recipes for Paradisical Cheeseburgers and Jambalaya. There's also a Mixology 101 link to recreate Dave's Tiki Bar at home.
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a Scripps Howard newspaper. All rights reserved.
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