Grilling Up a Festive Summer Feast Simple cooking tips to create a delicious barbecue
(Family Features) Summer is filled with family picnics and barbecues, but you need to make sure that those burgers and pasta salads aren’t served with a side of bacteria. Celebrity Chef Cat Cora is an expert at overcoming the complexities of cooking with exotic ingredients, including ostrich, oysters and venison; but even working with everyday staples, like chicken, beef, eggs and fresh vegetables, can present cooking challenges.
These foods can carry common bacteria, such as E. coli, Salmonella and Staph — all of which can thrive throughout the cleanest kitchen. To help spread awareness about better kitchen practices, Chef Cora partnered with Ultra Palmolive®
Antibacterial Dish Liquid, offering tips and providing simple solutions to help prevent cross-contamination in your kitchen.
• (2) each crookneck or summer squash, • baby zucchini, large whole carrots, • large fennel or 3 medium fennel bulbs • (5) to 6 shallots • Kosher salt and freshly cracked • black pepper • Extra virgin olive oil • Ginger Citrus Mayonnaise • (3) juicy oranges, grapefruits, Meyer • lemons, mineolas, tangerines, • Mandarins, blood oranges, etc., • cut in half (6 halves total) • (3) tablespoons (or more for desired • consistency) store bought preferred • mayonnaise • Kosher salt and freshly ground pepper
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Research shows that bacteria can easily spread to kitchen surfaces while preparing even the most simple of meals.
—Bacteria on a cutting board can double after ten minutes of use, whether cutting raw meat or vegetables.
—Ten percent of bacteria on a cutting board can transfer to lettuce during chopping.
—E. coli that remains on washed and dried dishes can survive up to three days.
“Like all moms, I want to provide the best for my family while creating memorable meals at home,” said Cora. “Cleaning throughout the cooking process gives me peace of mind that I’m doing all I can for my family.”
Grilled Vegetables and Ginger Citrus Mayonnaise Serves 6 to 8
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