kids tents indoor image
Destiny
We have a new wonderful BBQ - It has all the latest gadgets including a spit and a drop down hood. I am used to cooking on my little one and in the Weber. What is something really yummy to surprise everyone with. There will be lots of kids, adults who like all foods!
Answer
Be sure and make a trial run on the new bbq pit! You need to get the feel of it before you have several hungry mouths clamoring for a bite. I used to use my little Weber, too, and moved up to a "big boy", but I swear, I still miss my Weber. It was very straightforward!
Roasted Camp Corn
Serve with additional sweet pepper sauce and Creole seasoning, if desired.
6 ears fresh yellow corn with husks
1/4 cup butter
1 tsp dried basil
1 tsp sweet pepper sauce (such as Pickapeppa)
1/2 tsp Creole seasoning
1/4 tsp black pepper
Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.
Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.
Brush corn evenly with butter mixture. Pull husks back over corn.
Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.
Yield: Makes 6 servings
--Southern Living, JULY 2005
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Grilled Stuffed Portobellos
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced
Serving suggestions: garlic toasts or grilled crusty bread, Grilled Tuna Steaks
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally. Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
Yield: 4 servings
--Rachael Ray
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Grilled Sweet Potatoes with Creamy Basil Vinaigrette
For Potatoes:
3 pounds sweet potatoes (about 4 to 5)
Vegetable cooking spray
For Vinaigrette:
1/2 cup plain fat-free yogurt
2 Tbsp chopped fresh basil
2 Tbsp balsamic vinaigrette
2 Tbsp honey
1/4 cup red wine vinegar
1/2 tsp salt
1/4 tsp pepper
For Potatoes:
1. Bring potatoes and water to cover to a boil in a Dutch oven over high heat; reduce heat to medium-high, and cook 12 to 15 minutes or just until slightly tender. Drain. Plunge potatoes into ice water to stop the cooking process. Drain well. Let stand 10 minutes. Peel and cut into wedges.
2. Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place potatoes on cooking grate, and grill, covered with grill lid, 6 to 7 minutes on each side or until grill marks appear. Drizzle potato wedges with Creamy Basil Vinaigrette, and serve immediately.
For Vinaigrette:
Whisk together all ingredients. Serve immediately, or cover and chill up to 8 hours. If chilling, let stand at room temperature 30 minutes before serving.
Yield: Makes about 1 cup vinaigrette
Yield: 6 servings
Nutritional Information includes about 2½ Tbsp. vinaigrette. CALORIES 201(0.0% from fat); FAT 1g (sat 0.2g,mono 0.0g,poly 0.2g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 111mg; SODIUM 352mg; FIBER 6g; IRON 1.3mg; CARBOHYDRATE 44.6g
--Southern Living, OCTOBER 2007
Be sure and make a trial run on the new bbq pit! You need to get the feel of it before you have several hungry mouths clamoring for a bite. I used to use my little Weber, too, and moved up to a "big boy", but I swear, I still miss my Weber. It was very straightforward!
Roasted Camp Corn
Serve with additional sweet pepper sauce and Creole seasoning, if desired.
6 ears fresh yellow corn with husks
1/4 cup butter
1 tsp dried basil
1 tsp sweet pepper sauce (such as Pickapeppa)
1/2 tsp Creole seasoning
1/4 tsp black pepper
Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.
Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.
Brush corn evenly with butter mixture. Pull husks back over corn.
Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.
Yield: Makes 6 servings
--Southern Living, JULY 2005
---------------------
Grilled Stuffed Portobellos
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced
Serving suggestions: garlic toasts or grilled crusty bread, Grilled Tuna Steaks
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally. Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
Yield: 4 servings
--Rachael Ray
-----------------------
Grilled Sweet Potatoes with Creamy Basil Vinaigrette
For Potatoes:
3 pounds sweet potatoes (about 4 to 5)
Vegetable cooking spray
For Vinaigrette:
1/2 cup plain fat-free yogurt
2 Tbsp chopped fresh basil
2 Tbsp balsamic vinaigrette
2 Tbsp honey
1/4 cup red wine vinegar
1/2 tsp salt
1/4 tsp pepper
For Potatoes:
1. Bring potatoes and water to cover to a boil in a Dutch oven over high heat; reduce heat to medium-high, and cook 12 to 15 minutes or just until slightly tender. Drain. Plunge potatoes into ice water to stop the cooking process. Drain well. Let stand 10 minutes. Peel and cut into wedges.
2. Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place potatoes on cooking grate, and grill, covered with grill lid, 6 to 7 minutes on each side or until grill marks appear. Drizzle potato wedges with Creamy Basil Vinaigrette, and serve immediately.
For Vinaigrette:
Whisk together all ingredients. Serve immediately, or cover and chill up to 8 hours. If chilling, let stand at room temperature 30 minutes before serving.
Yield: Makes about 1 cup vinaigrette
Yield: 6 servings
Nutritional Information includes about 2½ Tbsp. vinaigrette. CALORIES 201(0.0% from fat); FAT 1g (sat 0.2g,mono 0.0g,poly 0.2g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 111mg; SODIUM 352mg; FIBER 6g; IRON 1.3mg; CARBOHYDRATE 44.6g
--Southern Living, OCTOBER 2007
What type of cheap lighting system to use for amater photography?
mikkialex1
I have done photography in a professional studio for a few years now. I am wanting to start doing some work on the side now out of my garage, not to mention doing pics of my own family. I am using an Olympus E-1 and a Konica Minolta 5D. I have been doing photography outdoors of my kids, but since we are converting our garage to a studio, I need info on indoor lighting. I am on a fixed budget however. Any suggestions?
Answer
A couple of these will get you going nicely. You might not be able to afford decent strobe heads and the cheap ones are a false economy, but these low energy lights are actually quite a good option. And they run quite cool, so they aren't uncomfortable for your victims.
http://www.bhphotovideo.com/c/product/479658-REG/Impact_VA_903_VA903_Five_Lamp_Fluorescent.html
I bought a couple of similar ones to light up my light tent (I know it's smaller than garage etc) but I think they'd be okay for portraiture.
Other props you need can usually be fashioned out of household objects and cardboard - relflectors, barn doors, snoots - you often don't have to spend any money to get interesting lighting options.
A couple of these will get you going nicely. You might not be able to afford decent strobe heads and the cheap ones are a false economy, but these low energy lights are actually quite a good option. And they run quite cool, so they aren't uncomfortable for your victims.
http://www.bhphotovideo.com/c/product/479658-REG/Impact_VA_903_VA903_Five_Lamp_Fluorescent.html
I bought a couple of similar ones to light up my light tent (I know it's smaller than garage etc) but I think they'd be okay for portraiture.
Other props you need can usually be fashioned out of household objects and cardboard - relflectors, barn doors, snoots - you often don't have to spend any money to get interesting lighting options.
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