Summer Cooking and Acid Reflux

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Article Title:

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Summer Cooking and Acid Reflux

Article Description:

====================

Preparing meals during the summer season presents boundless

opportunities to prepare easily digestible food. This is

particularly important to those who suffer from acid reflux.

Summer provides a cornucopia of delicious vegetables, fruits and

herbs. I have incorporated some of these in order to create the

perfect summer dinner.

Additional Article Information:

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1370 Words; formatted to 65 Characters per Line

Distribution Date and Time: 2009-06-16 13:48:00

Written By: Richey

Copyright: 2009

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Summer Cooking and Acid Reflux

Copyright © 2009 Wind Publishing

Written by: Richey

Reflux Gone Forever

http://www.refluxgoneforever.com

The summer season provides a cornucopia of delicious vegetables,

fruits and herbs. Preparing meals during this wonderful season

presents boundless opportunities to prepare easily digestible

food. This is particularly important to those who suffer from

acid reflux.

The tomato, which many consider the quintessential fruit of

summer, has long been given a bad rap. Thought of as acidic in

nature, many people who experience acid reflux shun the tomato

like the plague. When tomatoes are slowly over cooked to produce

a thick sauce they do become extremely acidic. When served raw in

their natural state tomatoes, however, are sweet and alkaline.

My all time favorite tomato recipe is quite simple and easy to

prepare. Made with slices of tomato, fresh mozzarella and basil,

it is better known in Italy as Caprese Salad (in the style of

Capri). It is the starter listed below for my favorite summer

meal.

Cooking outdoors is an American summer tradition. It is

liberating to get out of the kitchen to cook and the clean up is

much easier. My favorite main dish of summer is chicken. I buy a

" natural " bird to start with. I then butterfly it by cutting

close to the backbone from tail to neck, flip it over and press

it down, dry it with paper towels and season it. This makes a

much nicer presentation than just grilling loose pieces of

chicken.

I live in a log cabin on a mountain top in rural Pennsylvania.

Because we have so many bear and other creatures who share our

love of outdoor cooking, we confine those activities to the deck

using a Weber gas grill with a cover. In order to create that

real woodsy flavor of a traditional barbeque, we use one of those

metal wood chip boxes filled with oak, mesquite or hickory. The

oak is free. Twigs and branches fall out of the trees in the back

yard. I like to mix these woods together to produce a unique

smoke flavor. I call this cooking technique " grill-a-quing " ,

because you are combining grilling with barbequing and smoking.

Of course, the chicken can be cooked in the traditional manner

over coals or wood. The secret is to start off with high heat in

order to seal the bird. When the fat starts to flare up, the heat

must be brought down to low. The objective it to keep the juices

in while making the skin very crisp. This is more easily

controlled when using a gas grill with a cover.

A three and one half to four pounder can require up to two hours

to fully cook. While the chicken is slowly cooking filling the

air with enticing flavors, I have time to make the final

arrangements for dinner. When the chicken is done it is crispy on

the outside and moist and juicy inside. It is almost impossible

to resist eating the skin. I always have a just little piece of

skin off the thigh to satisfy that urge. I present the

butterflied chicken on a carving board and serve the portions

upon request. If you can't pull it apart with your fingers, then

it has not cooked enough.

I like to serve the chicken with a garden salad, utilizing as

many ingredients as possible. We grow herbs and vegetables on the

decks in large terracotta clay pots. It is very convenient to

just walk out the French doors onto the deck and harvest what you

will need for the salad while the bird is cooking. If you want

carbs, make a simple pasta primavera with the vegetables using

penne or even orzo. Toss with oil, vinegar and fresh herbs like

oregano and set aside. This dish is perfectly fine served at room

temperature.

To complete this meal, I like to serve a simple dessert featuring

whatever fruits are in season. Local berries or ripe peaches are

always delicious. I like to serve them over lemon pound cake with

a dollop of whipped cream. In Pennsylvania we have local apples

in late summer. My favorite dessert is a puff pastry apple tart

with apricot rum glaze. This is so easy to make, yet looks quite

impressive to eagerly awaiting appetites. If you opt for the

apple tart, you will have to bake it earlier in the day. Let it

cool and place it in a cold oven to keep the pastry crispy.

Bon Appetite!

CAPRESE SALAD

Ingredients:

Four Ripe tomatoes (about two pounds), sliced thin (1/4 inch)

Fine sea salt and freshly ground pepper

One pound of fresh mozzarella sliced about the same as tomatoes

One cup chiffonade of fresh Basil (stack basil leave, roll up and

cut into thin slices)

Extra virgin olive oil (first cold pressed)

1/4 cup chopped fresh chives

Directions:

Arrange the tomato slices on a serving platter. Season with salt

and pepper. Drizzle olive oil and sprinkle half the basil on the

tomatoes and cover with slices of mozzarella. Drizzle more olive

oil and sprinkle more basil over the mozzarella. Garnish dish

with chopped chives. Hold at room temperature before serving just

long enough to allow the cheese to soften and meld with the

tomato juices. Serve with warm crusty bread for sopping up the

juices.

GRILL-A-QUED BUTTERFLIED CHICKEN

Ingredients:

Grill spray

Wood chips (oak, apple, mesquite or hickory)

3-1/2 to 4 pound natural chicken (butterflied as explained above)

Sea salt, freshly ground black pepper, garlic powder and cayenne

pepper

Directions:

Spray clean grill thoroughly with oil and fill the metal wood box

with pieces of wood (the wood does not need to be soaked in

water). Ignite entire grill at the highest setting. Meanwhile

remove excess fat from chicken and season chicken on both sides

with salt, pepper, garlic powder and cayenne pepper to taste.

When the wood starts to smoke and the grill is very hot, place

the seasoned chicken breast side up on the cooking grates. Wait a

few minutes and when fat flares up adjust heat to the lowest

setting. Continue to cook, checking periodically, until the skin

is quite crisp and the joints are easily moved (about an hour and

a half to two hours) . The chicken should be well done but not

dried out. When you see that the flesh can be easily pulled

apart, carefully move the chicken to a cutting board. Allow

fifteen minutes for the juices to set up before serving. The

secret to making this dish is " seal and slow " . You do not want

the flames that might flare up as fat is being expelled to burn

the skin of the chicken. If this does occur, open the lid of the

cooker until they subside. Natural chickens have less fat.

PUFF PASTRY APPLE TART WITH APRICOT RUM GLAZE

Ingredients:

One sheet of puff pastry (thawed)

Three or four tart apples (Braeburn, Fuji or Gala) peeled,

halved, cored and sliced into very thin pieces

Juice of one lemon

Three tablespoons fine white sugar

Cinnamon

One quarter cup apricot jam

One quarter cup dark rum

Directions:

Preheat oven to 350 degrees.

Prepare apples and place in work bowl. Toss lightly with lemon

juice. Thaw puff pastry according to directions. Place jam and

rum in a deep microwave safe bowl partially covered with plastic

wrap. Heat until boiling, but not over flowing so that the

alcohol in the rum evaporates and forms a glaze. Set aside. Line

a 12 " x 18 " baking sheet with parchment paper. Roll out pastry

sheet on lightly floured surface to make a bit thinner. Fold the

edges of the pastry over to form a border of about 1/2 inch on

all sides of the rectangle. Place the sliced apples overlapping

each other in alternating vertical rows to cover pastry sheet,

keeping the rows within the border. Dust with sugar and cinnamon.

Bake for about 25 minutes or until pastry is golden and apples

are tender. With a pastry brush, apply the glaze over the apples

(reheat the glaze if necessary). Serve with crème fraiche,

whipped cream or ice cream. A sprig of mint and a few raspberries

make a terrific garnish with each serving.

All courses represent a serving for four.

For free recipes, articles and information about acid reflux,

please visit: http://www.refluxgoneforever.com

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Richey is a self-educated expert on how to cure

acid reflux disease by natural means. He has written an extensive

report entitled, REFLUX GONE FOREVER, Natural Acid Reflux

Remedies. http://www.refluxgoneforever.com/

For free recipes, articles and information about acid reflux,

please visit: http://www.refluxgoneforever.com/