Top Grilling Tips... Steak Edition

If you think grilling a steak is as simple as throwing meat on the grill, you are missing out on what could be your greatest beef achievement ever.

Here are some grilling tips that will make your steak a fine work of art.

1. Choose the right cut - Some steaks grill better than others.  Steaks that have a nice marbling of fat through it have a better flavor.  You should experiment to find your flavor and texture preference.  Here are the pros and cons of a few different cuts:

2. Choose a high quality steak - Nothing ruins a good steak like a bad steak.  By law, all proteins are inspected by the USDA for consumability, so you won't buy meat that will get you sick.  Quality grading, however, is a voluntary system.  Meat is graded on several categories, including the marbling of fat and the quantity of connective tissue.  Prime is the highest quality, followed by choice then select.  Choice meats are very high quality steaks and the most common used in the restaurant  industry.

3. Take them out - Let your steaks sit on the counter for about ten minutes, until they are almost room temperature.  Because steaks are whole muscles and you are cooking the outside well above the necessary heat, you don’t need to worry about food-borne illness.  Steaks at room temperature take seasoning better, will cook faster, and more evenly.

4. Season last - You should dry and salt your meat just before you toss them on the grill.  If you salt them too early, you will dehydrate the meat and cause a moist exterior.  Moisture will keep your steak from getting a nice sear.

5. Hot grill - Always start cooking on a hot grill. You will get the best color and flavor from high heat.

6. Don’t touch it - When the meat is done, it will easily turn... if it sticks at all, it isn't ready!  Know how thick your steak is and roughly how long it takes to cook. Only flip it once.  Check out this grilling chart as a guide on how long to cook your steaks:

Grilling Chart courtesy of www.kansascitysteaks.com

7. Leave it alone - Let your steak rest for 5 minutes before slicing into it.  This allows the juices to re-disperse leaving you with a moist piece of meat.

8. Make your sides early - You can't grill your meat outside and cook your sides inside without ruining your steak, your side dish, or both.  Plan your meal ahead of time and get your sides done early so you can focus your steak.

9. Enjoy!!!

Quick Appetizers for the holidays

The holidays are a time for breaking out those elegant, entertaining-ready recipes, but they can also be among the most busy and stressful days of the year.

Chef Heather from The Chocolate Mousse Caterers and would like to help you start the Holiday Season, stress-free! Impress your party guests with ease by relying on a few freezer and pantry staples.

You can get endlessly creative customizing puff pastry by wrapping it around an assortment of meats, cheeses, vegetables, and even fruits before baking. Your treats can be served with your favorite dipping sauce.

Marinate Olives in a blend of Herbs and Spices for an easy up-scale treat.
Or toss any variety of shelled nuts in a mix of spices, butter, and brown sugar. Bake for 10 minutes then cool and you have a stellar bar snack.

For more super-speedy options to help you up your hosting game this Holiday season, check us out online at ChocolateMousseCatering.com or call today to reserve your next event at 845-518-6533.

Grilling - Poultry Edition

Grilling Poultry 101  

Grilling chicken can be a bit tricky to master.  A perfect piece is well-browned on the outside and tender, moist, and juicy on the inside.  Cooking poultry on the grill is a slow process, but well worth the patience.

Here are a few tips to ensure success:


1- Grease the Grill: Even if your chicken has skin or is marinated, play it safe and lightly spray the rack with nonstick cooking spray or brush it with oil.

2- Heat the Grill: Mark the chicken on a hot grill, this seals in the juices and makes it will ensure that the chicken does not stick to the grill.

3- Close the Top: Once the poultry has grill marks, lower the flame and close your grill cover.   This will make your grill work like an oven, and your food will cook more evenly.  Covering the grill also  cuts off some of the oxygen, leaving a smaller chance of flare-ups.

4- Be Patient:  The chicken will cook more evenly (and quickly!) if you follow the recipe cooking instructions or turn it over only once midway through the grilling.

5- Use the Correct Utensil: Use long-handled tongs or a wide metal spatula to move the chicken. Poking it with a fork will cause juices to escape.

6- Limit Seasonings: Marinades and sauces, usually contain a high sugar content, and will burn if the grill temperature is too hot. Lightly season the meat with salt and pepper just prior to grilling and sauce when the chicken is almost fully cooked.

Chipotle-Orange Glaze
2 oranges
1 small shallot, minced
1 chipotle chile in adobo sauce, minced
2 Teaspoons minced fresh thyme leaves
1 Tablespoon molasses
3/4 Teaspoon cornstarch
To Taste  Kosher Salt

1. Grate zest from 1 orange.
2. Squeeze 2/3 cup juice from both oranges
3. Combine zest, juice, shallot, chile, and thyme in small saucepan.
4. Whisk in 1 tablespoon molasses and 3/4 teaspoon cornstarch.
5. Simmer mixture over medium heat until thickened, about 5 minutes.
6. Season with salt.