Friday, November 20, 2009

How to Host a Home Casino Party




I have hosted many parties over the years and have found myself needlessly stressed out at many of these events. I have found three easy steps to reduce the stress, have the party run smoothly and, most importantly, make sure everyone has a great time (including myself). You can do this too. So, the next time you host a casino party, just follow these three simple steps, then you and your guests will have a wonderful time.

First, keep it simple. Limit the guest list to the number of people that will fit comfortably in your house. Two weeks in advance, invite your guests and schedule delivery of the casino tables. On the day of your party, turn your house into an authentic casino with casino party decorations and casino party supplies. Nothing complicated or hard is required. A few well place centerpieces and a few wall decorations will do the trick. For the casino tables, call an established casino supply company. The good ones will make sure that the tables they supply will be adequate for your party. Most of these companies also supply gaming dealers for your party.

Next, don't go crazy with food. Start the party after dinner time so that the guests will not be expecting much food. Do ahead and choose snacks; make at home light hors d'oeuvres and beverages are perfect. A few days ahead, shop for the non-perishables and clean house. The day ahead of your party, shop for the perishables and do a last minute clean of the bathroom and living room.

Lastly, casino parties are a great way to socialize. You are part of the company and your guests expect to talk with you. Keeping it simple means you get to spend time with your guests instead of in the kitchen. Let the dealers worry about the gaming. If you can afford it, getting an MC to go along with the dealers will really let you focus on your guests. To keep things interesting, buy a few prizes for the winners at the gaming tables. The MC can let you know the winners and you can announce them after gaming is wrapped up.

Following these steps will ensure that you have a great party and yours guests will be talking about it for weeks to come. Invite, clean, decorate, prepare simple food, ... and lastly, have fun.

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Article Source:
http://EzineArticles.com/?expert=Robert_Stolarczuk

Friday, October 23, 2009

Grilled Desserts, the grand finale.


I have to admit, when I think of grilling, my mind brings up wonderful images of thick steaks, marinated fish and slightly charred vegetables.

Why is it that I don't cook my deserts more often on the grill? In my effort to start thinking outside the box with my outdoor cooking I wanted to post this amazing grilled bananas recipe.

I hope you enjoy it!


Prep Time: 10 minutes
Cook Time: 13 minutes


Ingredients:
• 2 ripe bananas, peeled
• 6 slices pound cake (1/2 inch thick cut into 1 inch squares)
• 2 medium ripe nectarines or peaches
• 6 whole strawberries, stemmed
• 3/4 cup semisweet chocolate chips
• 1 5-ounce can evaporated milk (2/3 cup)
• 2/3 cup sugar
• 1/4 cup butter or margarine


Preparation:
To prepare sauce, melt chocolate chips and butter or margarine over low heat in a small saucepan. Add in the sugar and slowly add the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside. Remove seeds from peaches or nectarines and cut the fruit into wedges. Slice the bananas and pound cake into 1-inch squares. Thread the peaches or nectarines, cake, and bananas alternately onto six 12-inch-long skewers. To each skewer add one strawberry.

Grill each kebab about 5 minutes or until cake is lightly browned, making sure to turn only once. To serve, push contents from skewers onto dessert plates and lightly drizzle with warm chocolate sauce.

Tuesday, September 1, 2009

10 Great Grilling Tips for the Tailgate Season


These 10 top tips will help you to enjoy your barbecues during the warmer months and will help to improve both the safety and the quality of your occasions with very little effort.

1. Oiling the grill

Prior to cooking, spray or brush on some vegetable oil onto the grill surface, avoiding adding too much. This will reduce the chances of your food sticking to the grill resulting in exposed flesh, and tough food.

2. Aluminium foil BBQ tray

Use kitchen aluminium foil, doubled over, to line the base of your barbecue.

Turn up the edges of the "tray" 2-3 inches, and then cook on your barbecue grill as usual. During cooking, the juices and fat drippings will collect with the rest of the residues from cooking and be easy to remove afterwards.

This will help to reduce the time it takes to clean up your garden barbecue afterwards.

3. Barbecue Sauces

If you are basting your food during cooking with a barbecue sauce, make sure that you do not place the meat too close to the heat too early on during cooking. If you do, it will result in charring and bitter tasting food.

Adding BBQ sauce early on does nothing for the flavor, instead, add a little sauce to food during the end of cooking, around 5-10 minutes before serving so that the sauce sticks to the meat properly and provide a tasty coating.

4. Barbecue marinades

Marinades improve the flavor and texture of all barbecue food, so use them often. Preparing for a barbecue the following day using a few minutes of your time in the evening will result in more succulent food with additional taste.

Marinades take a few minutes to prepare, and when finished, you can cover the marinaded food in cling-film and place in the fridge overnight for excellent results.

5.Cooking small pieces of meat

If possible, cook smaller pieces of meat indirectly, and if not, cook on a low heat around the edges of the grill while you cook the larger pieces in the centre of the grill where the heat is higher.

If smaller pieces of meat, such as chicken wings and sausages are cooked before a whole chicken, or beef brisket, remove them from the grill, wrap tightly in kitchen foil, and place in the bottom of the oven on 120f until you are ready to serve.

6.Cooking large pieces of meat

When cooking larger pieces of meat, apply a seasoning, known as a barbecue rub, prior to cooking. This will enhance the flavour greatly at the end. If time allows, cook the meat for an extended period of time, using a much lower temperature than may be used normally. Ensure that meat is cooked properly at the end by using a temperature probe.

Chicken is cooked through at 165f, steaks and chops at 165f and ham at 160f. Using a barbecue thermometer to test your cooked meat is both a sensible safety precaution and is a great investment for the kitchen as well.

7. Make a dry rub or barbecue seasoning

To maximise the flavour from barbecue food, you can use a "dry rub", also known as a seasoning on the meat prior to cooking.

Dry rubs can consist of as little as salt and ground black pepper, to much more flavoursome varieties that include dry spices such as ginger, cinnamon, garlic, thyme, sage, paprika, ground cumin and many others.

Try experimenting with dry seasoning's, and remember that a little goes a long way. If you have any seasoning left over afterwards, seal it in an airtight container and store in a dry, cool place for several weeks.

8. Use Barbecue wood chips

If your barbecue grill has a lid, or cover of some sort, consider using BBQ wood chips, remembering to prepare them properly before use.

Moisten the wood chips before use by placing a handful or two according to the manufacturers instructions, into a bowl of water, allowing them to soak for at least half an hour before use in your BBQ smoker or garden barbecue.

Avoid placing unprepared wood chips directly onto charcoal or near a direct heat source as they will burn quickly and release a bitter tasting smoke that could ruin your food.

9. Eating healthily


Avoid drinking milk during the course of a barbecue as this slows down digestion of food. Instead try drinking other beverages that complement the food you are cooking, such as imported lagers and ales, white and rose wines, spritzers and fruit cordials for younger guests.

Ensure that excess fat has been trimmed away from all meats before cooking, and once cooked, food may be gently patted down with kitchen towel to remove any excess surface fats before serving. The food will look more appetizing and result in healthy BBQ food at the same time.

10. Safety first

Ensuring your friends and families safety at a barbecue is paramount, and a few basic precautions will go a long way if an accident should occur.

Always have a bucket of water near the grill when cooking. This is fine for use on a charcoal or gas barbecue, and remember to use sand on an electric barbecues should a fire occur.

Fire blankets are an inexpensive and versatile piece of safety equipment that can be used in both the kitchen and the garden, and are readily available at most D.I.Y. stores.

Use tongs when handling food over a hot grill to avoid burns, and use oven mitts when handling hot griddle plates and other items that are too hot to the touch.

We hope you have found these tips useful and enjoy making the most of your BBQ. Feel free to share this with your friends so they can benefit too.

Monday, August 17, 2009

The Best Ways to Prepare Wild Game For Dinner


While hunting is itself a popular sport enjoyed by hunters all over the world, the premise upon which most hunting is based is a need for food and sustenance. For that reason many avid hunters will agree with the idea that the experience of the hunt is not complete until the game that is killed has been cooked into a delicious meal and shared with others. But cooking wild game such as boar, deer, alligator, rabbit, or any of the other various kinds of hunted animals is not such a common practice in today’s modern culinary world. To learn how to properly prepare wild game and to do so safely while also ensuring that the outcome is a tasty success is an art and craft all to itself. Learn a little bit about cooking game and soon it becomes not only easier but much more satisfying and rewarding – both for the hunter and for the cook. Sometimes the hunter and the cook are the same person, and if you are a sportsman who likes to hunt then you should by all means consider learning to cook so that when you return to camp or home with game you can put on your chef’s hat and cook what you killed.

As with any kind of cooking, it is always best to follow a recipe. There are many excellent books available that specialize in the cooking of wild game, and the best cookbook authors will also include sections in conventional recipe books that address the nuances and special techniques for cooking hunted game. For example, in the classic American cookbook “Joy of Cooking” you will find many pages devoted to helping explain all about the cleaning, butchering, preparing, and cooking of game. Look in the best cookbooks – those that have encyclopedic entries about the culinary arts – and you will likely discover recipes for deer meat or venison, rabbit, and various game birds like pheasant, quail, turkey, and duck. If the books are older and were written back when hunting for daily food was more common – or if they are special cookbooks designed for hunters – you will find much more exotic types of recipes. You are likely to find out how to cook squirrel, raccoon, beaver tail, wild boar, elk, gator, rattlesnake, and a host of other animals.

Most recipes call for grilling, baking, or roasting. Slowly smoking game meat adds a delightfully earthy and juicy flavor that enhances the taste of wild game. Grilling over an open flame – or over a campfire – is one of the most enjoyable game cooking methods, and it is also possible to make a meat loaf, burger, or other dish – just as you might with a fine cut of prime steak. You can also create dried jerky from venison and other meats, and many hunters dry their own jerky and then pack it along for snacks while on their hunting expeditions.

The best recipe really depends upon the particular type of game you like to hunt and your own personal preferences for what kinds of dishes and foods you enjoy the most. Do some research and shop for cookbooks that are written especially for game hunters. Then experiment with a few ways to cook the game you hunt until you have your own repertoire of personal favorite recipes.

Written by Albie Berk,
Reposted from isnare.

Friday, August 14, 2009

Megan's Frozen Watermelon Margarita


This is a wonderful Margarita recipe that's perfect for summer.
Frozen Watermelon Margarita
adapted from Gourmet

1 large watermelon
4 limes
1 c tequila
1/4 c sugar
lime salt (recipe below)

Cut the watermelon into cubes. Using a hand blender, puree the watermelon and add remaining ingredients. Place in freezer until solid.

Rub lime juice around the rims of the serving glasses or bowls. Press the rims into the lime salt and scrape round servings from the frozen watermelon margarita mixture. Serve as a solid or in glasses as a slush. Garnish with peels of lime zest.

Lime Salt

1/4 c salt
1 tsp dried lime zest

Combine by grinding together with a mortar and pestle. Use as a finishing salt with your favorite dishes. Perfect with fish and seafood.

The creator of this wonderful drink is Megan in Sydney, Australia.
Visit Megan's blog: Feasting On Art

Please visit GrillingGifts.com for fun and unique outdoor cooking and entertaining products. Since 1998 we've been providing customers with great products, fair prices and reliable customer service.

Thursday, August 13, 2009

Keeping your chicken moist!


Most of the time I'm cooking chicken breast skinless. I like the fact that it is leaner and, if cooked right, gives me a pretty tasty meal.

The problem with a healthy chicken breast is the lack of fat which keeps it moist while cooking.

The key here is basting. Before cooking you must generously coat the meat with melted butter or oil, this will keep them from drying out.

Simple Instructions:
Preheat the grill to high
Brush your grill grate with oil.
Apply the breasts to the heated grill. During the cooking process you will need to baste with oil or melted butter. Cook on this side for 4 minutes. (if you want to rotate the meat 45 degrees at 2 minutes you can get the crosshatch grill lines) After 4 minutes on the first side flip and repeat on the second side.

Please visit www.grillinggifts.com for more tips, recipes and fun, unique outdoor cooking products

Wednesday, July 15, 2009

GrillingGifts.com product in Maxim Magazine


Maxim Magazine has always been known for beautiful pictures and fabulous articles. In the July issue they've ran a wonderful Grilling Products section titled "Grill on Grill Action" Our Leather Grilling Glove was just the right fit whent hey told us they wanted unique, hard to find grilling accessories.



Since 1998 we've been providing outdoor cooking gurus with the tools they need to set themselves apart from their neighbor. We don't want to sell thousands of items that can be found in every big box retailer around the country. We stick with items that cooks are proud to own. The five words we want you to hear on your patio "Where did you get that?"

GrillingGifts.com is known for our flagship product. The BBQ Steak Brand, this gives cooks the ability to add their signature to the work of art they just created on the grill. Other fun and unique items consist of The Double Barrel Chicken Cooker, The Happy Jalapeno Grill, NCAA Team Branding Irons, Personalized Bar Glasses and so much more.

We hope that you will visit our site, we're sure you'll find something you need.

Thursday, May 14, 2009

Site Relaunch


We are proud to announce the the relaunch of our wonderful new site. This is many months in the works. We have sourced some great new products (about 2,000) that have been added during the redesign process. You can also sign up for "Outdoor Entertaining" Facebook page.

To thank all of you outdoor cooking fans we are offering a customer appreciation code to get you 15% of all items in your cart. Please use promotion code "GGfriends" and it will calculate the discount.

Thank you for your support:
www.grillinggifts.com
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