(Culinary.net) Burgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies.

Grill Vegetables

Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies:

1. Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks.
2. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe.
3. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan.
4. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior.
5. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take.

Find more grilling tips at Culinary.net.

Photo courtesy of Getty Images

SOURCE:
Culinary.net

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(Family Features) Cooler weather brings the joy of comfort food, and it’s hard to find a dish more comforting than fried chicken. This Fried Chicken Tenders recipe makes it easy to cook tasty strips to golden perfection – just pair with your favorite dipping sauce (or none at all) for a classic weeknight meal.

Find more fall meal ideas at Culinary.net.

Fried Chicken Tenders

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• Oil of choice, for frying
• 1/2 stick butter
• 2 eggs
• 2 cups milk
• 3 pounds chicken breast, cut into strips
• 2 cups flour
• 1/4 cup barbecue seasoning of choice
• 1/4 cup mesquite seasoning
• salt, to taste
• pepper, to taste
• dipping sauce of choice (optional)

1. Fill Dutch oven or large frying pan halfway with oil and butter; heat over medium heat.
2. In large bowl, mix eggs and milk then place chicken strips in mixture.
3. In separate bowl, mix flour, barbecue seasoning and mesquite seasoning. Add salt and pepper, to taste.
4. Remove 4-6 chicken strips from milk mixture and cover completely in flour mixture.
5. Drop pinch of flour in hot oil; if it crackles, it’s hot enough. Once hot, fry battered chicken 4 minutes then, using tongs or fork, turn over and fry 4 minutes. When done, chicken will be golden and almost float. Remove from frying pan and repeat with remaining chicken.
6. Serve with dipping sauce of choice, if desired.

SOURCE:
Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/category/food-and-beverage

(Family Features) If you’re seeking a new way to bring your family together at mealtimes during a busy fall, look no further than sweet, succulent Maine Lobster. As a versatile solution at the center of delicious dinners, satisfying snacks and beyond, it’s a perfect way to serve up new fall favorites.

The fall harvest brings peak season for Maine Lobster, offering bountiful opportunities to enjoy its sweetness in an abundance of recipes like these dishes from Marisel Salazar, an accomplished Latinx food writer with a unique global perspective. Her debut cookbook, “Latin-ish,” celebrates more than 100 modern recipes influenced by American Latino cuisines.

Lobster is easier to cook than some may believe, making it accessible for cooks of all backgrounds and experience levels. Salazar and the experts at the Maine Lobster Marketing Collaborative recommend these five methods:

• Grilled: Lobster soaks up the charred flavors from the grill, delivering a smoky flavor that complements the sweet, succulent meat.
• Air-Fried: Results in a crisp exterior and tender, juicy meat, enhancing lobster’s natural flavors.
• Boiled: A quick, easy, popular method perfect for entertaining, boiling brings out the rich, sweet flavor in these recipes for Puerto Nuevo-Style Lobster and Lobster Ceviche.
• Steamed: Preserves lobster’s natural taste and tenderness as a gentle cooking method, making it harder to overcook.
• Baked: Allows for flavorful additions like garlic butter or a breadcrumb topping. Creates a delicious, savory crust for a gourmet twist.

With its first documented catch dating back to the 1600s, the Maine Lobster fishery is one of the oldest continually operated industries in North America. The fishery employs more than 5,000 independent lobstermen, harvests 90 million pounds of lobster and, in 2023, landed 80% of the lobster caught nationwide. Find more ways to enjoy fresh lobster this fall at LobsterFromMaine.com.

Puerto Nuevo-Style Lobster

Recipe courtesy of Marisel Salazar, on behalf of the Maine Lobster Marketing Collaborative

• Seafood seasoning, to taste
• 1 bottle Mexican beer
• 2 Maine Lobsters (about 3 pounds)
• black pepper, to taste
• 2/3 cup lard, vegetable shortening or olive oil
• 1/4 cup unsalted butter
• flour or corn tortillas
• 2 cups red rice
• 1 cup refried black or pinto beans
• 1 cup pico de gallo
• 1 cup salsa verde
• 6 lemon wedges

1. Bring large pot of water to boil. Season with seafood seasoning, to taste, and a few splashes of Mexican beer. Boil lobsters 3 minutes.
2. Remove and split lobsters in half down middle. Thoroughly rinse shell and lobster meat, discarding green intestines and black vein running down center of tail.
3. Lightly season lobster halves with seafood seasoning and black pepper, to taste.
4. In deep-frying pan, heat lard. Fry each lobster half 5 minutes on each side. Set aside to drain on paper towel-lined plate.
5. To serve, scoop lobster meat onto tortilla with rice, beans, pico de gallo, salsa verde and squeeze of lemon.

Lobster Ceviche

Recipe courtesy of Marisel Salazar, on behalf of the Maine Lobster Marketing Collaborative

• 1 Maine Lobster (about 1 1/2 pounds)
• 1 1/2 tablespoons fresh lime juice
• 1 small red or white onion, minced or sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon jalapeno, seeded and minced
• 1-2 tablespoons extra-virgin olive oil or avocado oil
• flaky sea salt, to taste
• saltines, tortilla chips or plantain chips, for serving

1. Bring large pot of salted water to boil. In large bowl, prepare ice bath with 2 quarts water and lots of ice.
2. If using whole lobster, split lobster in half and use dish towel to twist off claws and tail. Discard body.
3. Boil tail and claws 1 1/2 minutes. Remove tail from water and place in ice bath. Allow claws to boil 1 1/2 minutes longer. Remove and place in ice bath.
4. On chopping board, shell lobster tail and claws. Discard shells. Roughly chop into pieces.
5. In medium bowl, toss lobster and lime juice. Refrigerate 1 hour.
6. When ready to serve, add onion, cilantro and jalapeno to bowl with lobster; toss to combine. Arrange on plate or in serving glass. Drizzle with oil and top with flaky sea salt, to taste. Serve with saltines, tortilla chips or plantain chips.

SOURCE:
Maine Lobster Marketing Collaborative

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/category/food-and-beverage