How to Host a Memorable July 4th Barbecue – and Have Fun Too.Written by Neil Street
July 4th is right around corner, and it’s peak season for outdoor parties and barbecues. Here are some tips from a top professional - The Cantering Caterer, of Westport, Connecticut. Take a look at these great suggestions, and discover how to host an unforgettable barbecue, and enjoy it too.It's hot outside! The garden is flush with fresh vegetables, great smells, and beautiful colors. Now is perfect time for outdoor entertaining. Whether you are planning an outdoor July 4th barbecue, or any outdoor entertaining, here are some helpful outdoor party planning hints: 1 - Serve appropriate foods: It is important to offer foods that will not wilt in heat or attract too many pests. There is nothing worse than having your guests square off with a swarm of bees every time they get near guacamole. Also, use recipes that you can prepare in advance, leaving you to enjoy your guests (and to hear them rave about great food). Crudités are great and there are lots of canapés that can be prepared day before and kept in refrigerator. Light is good in summer. 2 – Controlling bugs: An open can of cat food off in a corner will attract flying pests – it really works. Mint plants will keep flying bugs away from buffet tables, and ant sticks, set in place two hours before party, will draw them away. Citronella torches work too. 3 – Summer beverages: Plenty of cold drinks are a necessity when entertaining outdoors in summer. Have lots of bottled spring and sparkling water. Chilled ginger tea and cold lemonade are other crowd favorites. Juice a watermelon, serve it in glass pitchers with kiwi and star fruit slices. The kids will love it and it looks great too. Most wine served in summer is white. Pinot Grigio and Chardonnay are most popular. A good wine merchant is indispensable here. And … have lots of ice! Lots. 4 – Rain plan: If you can, plan on a tent… A sense of humor and ability to remain calm are also useful here. If you are not having a tent, be sure that you can move party indoors if need be. Plan early, you will be glad you did. In really hot weather be sure to have umbrellas, fans, and canopies.
| | Different cuts of steakWritten by Shauna Hanus
Have you ever stood at butchers counter and wondered, what is difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of different cuts of meat. If this is too ordinary for your taste find yourself a couple of young FFA (Future Farmers of America) members. They will be all too happy to tell you all they know about beef. In my experience you will know far more than you ever wanted to about inner and outer workings of a steer after meeting with FFA members. In case neither of these options is readily available here is a break down of some common cuts of beef.Rib-eye; this cut is a top choice because it has abundant marbling. As rib-eye cooks this marbling melts into meat and creates a juicy, rich tasting cut of meat. Porterhouse; this cut also has plentiful marbling. The porterhouse has a top loin that is moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular choice in restaurants featuring deals such as eat all of our 26 ounce steak and your entire meal is free. Be forewarned this is a lot of meat, I have seen many brave souls try and only one succeed. He had a stomach ache for two days.
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