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Grilling up a festive summer feast

Family Features | 6/2/2011, 5 p.m.

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.

Research shows that bacteria can easily spread to kitchen surfaces while preparing even the most simple of meals. Studies have found that:
* 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."

For a perfect barbecue, try Cat Cora's new summer recipes, and follow her simple food preparation tips, by visiting www.palmolive.com.

Grilled Vegetables and Ginger Citrus Mayonnaise
Serves 6 to 8

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
1/4 teaspoon--cayenne pepper
1/2 teaspoon--ground ginger

Preheat grill for vegetables.

To make the mayonnaise, squeeze all the juice out from 5 of the 6 citrus halves into a saucepan and bring to a boil over high heat. When juice begins to boil, lower heat to medium-high and reduce juice until thick and syrupy, being careful not to let it burn.

Remove from heat, pour into a bowl, and allow to cool slightly. (At this point you can grill the vegetables). Whisk in mayonnaise, ginger, and cayenne pepper until smooth. Squeeze in juice from last remaining citrus half, and season to taste with salt and pepper.

Cut all veggies in half lengthwise, rub all sides sparingly with olive oil, and sprinkle with salt and black pepper. Grill, cut side down first, for 4 to 6 minutes if small, 5 to 8 minutes if large pieces. Flip so skin side is down, and grill all an additional 1 to 2 minutes, until all veggies are firm but easily sliced with a knife. Serve on platter alongside bowl of ginger citrus mayonnaise or drizzled on top of vegetables.