General kitchen advice

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Weight loss info

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is linked to the gi index, a list of food types and a score illustrating the rapidity that the glucose of the food gets transformed to glucose in your bloodstream. The believe is that long-acting food types (ie those with a low Glycaemic index score), suppress your appetite for longer and help to take in less food without feeling you are missing out.
It's also extremely beneficial for diabetes sufferers, as the low GI foods are useful in minimizing increases in blood sugar levels.

Captains Table Rolled Roast

	Category	BBQ Recipes
	Views	208
	Ratings	0

Ingredients And Procedures

-ELAYNE CALDWELL KVNH17B 5 lb Rolled roast

--------------------------------THE MARINADE-------------------------------- 1/2 c Olive oil

1/4 c Lime juice

1/4 c Dijon mustard

1/2 c Chablis

1 tb Chopped fresh tarragon

1 tb Chopped fresh dill

1 ts Cumin

1 tb Fresh ground black pepper

6 Garlic cloves*

---------------------------------THE GLAZE--------------------------------- 2 tb Olive oil

1/3 c Lite soy sauce

3/4 c Honey

1 tb Fresh ginger; grated

1 Large garlic clove, minced

2 tb Lemon juice

3/4 tb Crushed Thai chili peppers

*Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325 degrees. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140 degrees F. for rare meat, 160 degrees for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let

stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes. FROM: "Blue Ribbon BBQ" by John Uldrich - ISBN #0-9622794-0-4

Rate this recipe!

Post this recipe to your site

<h1>Captains Table Rolled Roast</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-ELAYNE CALDWELL KVNH17B 5 lb Rolled roast <P>--------------------------------THE MARINADE-------------------------------- 1/2 c Olive oil <P>1/4 c Lime juice <P>1/4 c Dijon mustard <P>1/2 c Chablis <P>1 tb Chopped fresh tarragon <P>1 tb Chopped fresh dill <P>1 ts Cumin <P>1 tb Fresh ground black pepper <P>6 Garlic cloves* <P>---------------------------------THE GLAZE--------------------------------- 2 tb Olive oil <P>1/3 c Lite soy sauce <P>3/4 c Honey <P>1 tb Fresh ginger; grated <P>1 Large garlic clove, minced <P>2 tb Lemon juice <P>3/4 tb Crushed Thai chili peppers <P>*Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325 degrees. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140 degrees F. for rare meat, 160 degrees for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let <P>stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes. FROM: "Blue Ribbon BBQ" by John Uldrich - ISBN #0-9622794-0-4 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>