Culinary gets grillin'

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September 4, 2007

Darragh Doiron The Port Arthur News Tue Sep 04, 2007, 05:55 PM CDT

Grillin’ in Groves

When I started covering Groves City Council this summer, one of the first topics given to me was Councilman Larry Perio’s Grillin’ in Groves barbecue cookoff. He’s talked it up at every meeting and it’s just around the corner. Get smokin’ Friday and Saturday, Sept. 7-8 at Lions Park, off Jackson and Lincoln streets in Groves. Visitors can have some fun with a band and activities on Friday night and come back Saturday morning around 10 a.m. to sample the wares. A donation for the tasting will benefit the Groves Senior Citizens Center. To judge or cook, call Perio at 962-6060. For more information, visit www.grilliningroves.com.

Blend, baby, blend

Salsas are an everyday occurrence on Southeast Texas tables. Tribest makes the Mason Jar Personal Blender, but don’t worry, you can sure share these “personal” creations. I love how slender and neat the base is. Keep it handy on the counter to enhance a can of tomatoes with your fresh peppers, mangos, red onions, etc.

The blender lets you whirl salad dressings seconds before serving and make an icy, fruity smoothie you can serve in the same jar it was blended in.

Think about corn chowder, ground coffee beans and avocado sauces blended in this baby. You can blend up a sauce right in the jar that you can decorate with ribbon and present as a hostess gift.

It’s my latest favorite kitchen helper and an asset to a healthy lifestyle.

Tribest also promotes the Freshlife automatic sprouter, which will give you enough bean, alfalfa, corn and broccoli sprouts to open a salad bar. For information, visit www.personalblender.com or call (888) 254-7336.

Going organic?

The latest issue of “Organic Gardening” offers tips for perfect picking in the garden:

Beans: Beans snap in half when they’re ready. Pick them every other day.

Broccoli/cauliflower: Cut 6 inches below the fully formed main head. Continue cutting side shoots as they form.

Cantaloupe/muskmelon: When skin is netted and the fruits separate easily from the vine, melons are sweet as can be.

Corn: Puncture a kernel with your fingernail. If a milky fluid flows out, it’s time. If the liquid is toothpasty, the corn is over mature. Silk should be brown.

Cucumbers: Cut from vine when cukes are a deep green and seeds are still soft.

Storage onions: When about half of the leaves topple, push the rest over. Let onions cure in the soil for a week.

Potatoes: Dig spuds when the vines die back.

Winter squash: Harvest when your thumbnail does not readily pierce the skin. Leave a 2-inch stem to avoid storage rot.

Tomatoes: Harvest at full color. An overripe tomato quickly loses its firmness. Never put them in the refrigerator.

Watermelon: Pick when the tendril closest to the fruit’s stem withers and the belly turns cream to yellowish.

Contact this reporter at ddoiron@panews.com.

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