I am one of those odd cooks that likes to broil things.  I have produced amazing results with my broiled hamburgers.  My husband actually prefers them to grilled.  But I digress…. I found these beautiful turkey tenderloins and decided to marinate them overnight like so:
1 cup dry red wine
½  cup soy sauce
4 cloves garlic, crushed
1 tbsp fresh grated ginger root
dash of pepper

The next day I decided to broil them, just to see how it would turn out.  So, like the sanitary-minded cook that I am, I stuck my fancy thermometer into the turkey (you know the one that has the cord that runs out of the oven into a digital display setting off an alarm when the right temp is reached) and put the pan in the oven.  I checked every 5 minutes or so and turned it just right each time.  No problem. Well at some point during the last 5 minute cook cycle, the poor little thermometer gave up the ghost and proceeded to burst into flames!  Actually it was the cord that caught on fire.  With a little teeth-gritting help from my hubby, we managed to get the burning cord and metal probe out of the oven…. all while I’m nagging “Don’t let the cord touch the turkey!”  I was determined to rescue that fine piece of dinner.  And I did, and it was delicious.  So, go ahead and broil the turkey, just don’t leave this kind of thermometer under the broiler.  Next time I’ll opt for a plain old meat thermometer or maybe just poke it with an instant read version when it comes out of the oven to be sure I have hit the magic 160 degrees.  Don’t let the broiler beat you down! If I haven’t scared you away yet, give these babies a try.

Broiled Cheeseburgers

BBQ Bacon Cheeseburgers

Still looking for a snack idea for your Super Bowl gathering? How about Pizza Cups!  These are a big hit with all ages.  Here’s a tip for easy browning and crumbling of the sausage (or any ground meat).  Use a potato masher to brown the meat.  It crumbles so much better than the back of a spoon.  You can get creative with the ingredients if you want.  Whatever you like on your pizza.

PIzza Cups

Measurements and Equations to commit to memory!  Once you get these down, you can convert recipes and make grocery lists in a flash.

1 Gallon = 4 quarts = 8 pints = 16 cups = 128 oz.1 Quart = 2 pints = 4 cups = 32 oz.
1 Pint = 2 cups = 16 oz.
1 Cup = 8 oz. = 16 Tablespoons
1 Tablespoon = 3 teaspoons = .5 fluid ounces
1 Pound = 16 ounces.

Here are some basic kitchen tips I’ve learned over the years.  Just some random things I thought you might find interesting.

• It’s best to use kosher salt for cooking and sea salt for finishing.
• Don’t ever use your good knives on glass, ceramic or granite.  Use on wooden or plastic cutting boards.  Don’t forget to wash and sanitize those boards and have separate ones for meat/chicken and fresh veggies.  Some people color code the boards.
• If you have a convection oven, it’s important to realize that it runs about 50 degrees hotter than conventional.
• The OXO brand of vegetable peeler is awesome!
• To keep your cutting board from slipping, place a rubber mat or towel underneath it.
• To get the peel off tomatoes, take out the core on top with a paring knife and score an “X” on the other end.  Blanch in boiling water for a couple minutes and the skin will slip right off.  If it’s a beefsteak tomato, you can cut it in half and squeeze upside down to get a lot of the seeds out. (after peeling)
• It’s best to salt your food towards the end of cooking because the concentration and reduction of liquid can intensify the salty taste.
• Want your cooked veggies to be beautiful and brightly colored?  Blanch the veggies in boiling water for a couple of minutes and then plunge into ice water. This technique locks in the color and the nutrients.  You can then finish cooking them to your liking or add to other ingredients.
• If you’re making a sauce in a saute pan, add a couple pats of butter at the end of cooking to make the sauce taste rich and silky.
• When making soups, it’s best to add the cooked meat (like chicken) and the cooked starch (like pasta and rice) to the soup just before serving to avoid over-cooking the ingredients.
• When cooking pasta, cook in salted water until al dente and then remove from pot and rinse in cold water to stop the cooking.  Drain and serve with sauce immediately.  If you need to hold the pasta for a while, stir in a little oil to keep it from drying out.  Do NOT let it hang out in water.  It gets fat and mushy!