Tag: Gavin Newsom
Healthy Grilling: Decrease your cancer risk when cooking on the grill this season…
by Aprilanne on Jul.19, 2010, under California Living, Diet Day News, Food & Wine, Healthy Living, Healthy Recipes
When it heats up outside use our healthy living guidlines when cooking on the grill!
When things starts heating up outside it’s our cue to fire up the grill and start cooking outdoors! Now while I’m not aiming to be a total killjoy here - it is important to report that the process of cooking meat, poultry and fish on the grill has been proven to cause the formation of carcinogens known as HCAs (Heterocyclic Aromatic Aminies) and PAH’s (Polycyclic Aromatic Hydrocarbons). We all love to BBQ, and cooking on the grill is a quick, easy, and fun way to prepare meals - so here are a few steps you can take to decrease the cancer risk when grilling:
1. Use fruit marinades such as orange, lemon, lime, etc., and anti-oxidant rich herbs and spices such as cumin, rosemary, oregano, etc., and marinating meats and poultry at least an hour before cooking to reduce carcinogenetic damage up to 90%!
2. Using fresh foods such as garlic, onions, rosemary, tomatoes, etc. that contain antioxidants to protect one’s DNA from the carcinogenic damage caused by the Heterocyclic Aromatic Amines HCA’s and Polycyclic Aromatic Hydrocarbons – PAHs formed when grilling meats, poultry, and fish.
3. Cooking in tinfoil to prevent the fat drippings and subsequent production of PAHs that are deposited back onto the food by smoke and flare-ups.
4. Using smaller cuts of meat so they take less time to cook; flipping frequently to promote faster cooking and prevent HCAs from forming.
Ultimately you are in control when it comes to the foods you eat and prepare for yourself and your family so do take a few extra moments when grilling to include some of the ideas above to protect yourself and loved ones from the carcinogens created when grilling meat, fish, and poultry. Carcinogen byproducts are not formed by the way when grilling vegetables - so be sure to include lots of great roasted veggies such as colorful peppers, onions, tomatoes, eggplant, and zucchini and enjoy them all completely guilt free! Enjoy - Aprilanne
This information is offered to provide general good living tips and guidelines and is not intended to diagnose, treat, prevent, or cure any disease or illness. Please check with your doctor or health care provider before starting any new heath regimen. Yours in good living, Aprilanne
Aprilanne Hurley, CN is a Certified Health Professional specializing in Public Nutrition Education and Weight Management in the Lifestyle. Please forward your personal health and nutrition questions to Aprilanne @ info@insidelooktv.com.
Aprilanne’s Grilled Pizza Recipe
Check out CA Living’s Insider’s Guide to Paring Wine and the BBQ on CAInsider.com NOW! And try marinading your meat in the Olive Salsa Verde
Pairing Wine & BBQ PlumpJack Style
by Aprilanne on Jan.03, 2010, under California Living, Food & Wine, Napa Valley, CA, Tourism
Get a taste of the good life at the PlumpJack Winery, Napa Valley, CA
How lucky are we in California to have the ability to use our outdoor spaces almost all year round for dining and entertaining pleasure!
So before you reach for the traditional outdoor fare to serve your guests why not treat everyone to a unique pairing…your favorite wine & BBQ!
A simple secret to creating perfect food & wine parings is matching similar flavors and intensities. Try pairing rich meats and sauces with wines with similar qualities and intensities such as bold, rich red, and pairing fresh fish and poultry dishes with lighter sauces and flavors with your favorite whites or sparkling wine varieties.
Classic pairings you can’t go wrong with are oysters and sparking wine, Crab Cioppino with a great pinot, and a New York Strip Steak with a good Cab - like the pairing we featured while visiting the PlumpJack Winery on California Living.
The recipe below is a great dish to make for a weekend get-together or an outdoor holiday party when the weather is right for enjoying some great Outdoor Living…Cheers! Aprilanne
AS SEEN ON California Living with Aprilanne™
New York Steak with Spring Vegetable Couscous and Olive Salsa Verde:
A dish to go with Cabernet Sauvignon- Compliments of Former Exec. Chef, Kimball Jones, Carneros Inn, A PlumpJack Resort:
4 - 8 ounce New York Steaks
Kosher salt and freshly cracked black pepper
1 tablespoon tarragon
2 tablespoon parsley
¼ cup extra virgin olive oil
1 clove garlic minced
1 jalapeno roasted, skinned, seeded and diced
1 1/2 teaspoon capers, diced
1/2 anchovy, minced
1 teaspoon lemon zest
1 large green olive minced
lemon juice to taste
1 bunch asparagus, peeled and cut on a severe angle in 1 inch pieces
1 cup shelled English peas
Meyer lemon olive oil
1 cup couscous
1/4 teaspoon cayenne pepper
FIRST: Season the steaks with salt and pepper. Let sit out, covered, at room temperature. Start a medium size fire in a BBQ. Place a medium sized pot on the stove filled with water. Heavily season with salt and place over high heat.
SECOND: Chop the tarragon and parsley together and mix with the olive oil, garlic, jalapeno, capers, anchovy, lemon zest, and green olive. Add lemon juice to taste, a little at a time.
THIRD: Place the asparagus in the boiling water and cook for 1 minute. Remove from the water and drain. Toss in a bowl with meyer lemon oil and salt to taste. Add the peas to the water and cook until tender. Toss in a bowl with Meyer’s lemon oil and salt to taste. Reserve.
FOURTH: Bring 1 cup of water to a boil in a medium sauce pan. Add the couscous, stirring it in. Bring back to a boil. Turn the heat off and cover the couscous with a tight fitting lid. Let sit for 10 minutes. Remove the lid and fluff the couscous with a fork. Toss in the asparagus, peas and cayenne pepper. Season with salt and pepper and combine all of the ingredients.
NOW: Grill the steaks until medium rare (internal temperature of 120 degrees) about 10 minutes or so depending on the thickness of the steak. Let rest on a plate for 5 minutes.
THEN: Divide the couscous among 4 plates. Cut each steak in half on the diagonal. Place on top of the couscous and top with the salsa verde. Serve!
The Weather
September 5, 2010, 9:25 pm 
Clear
current temperature: 62°Freal feel: 56°F
current pressure: 29.76 in
humidity: 61%
wind speed: 16 mph WNW
Windgusts: 16 mph
sunrise: 6:43
sunset: 19:34
