Search Results for: marinade

Spicy Grilled Pork Ribs

Recipe courtesy of Kitchen Konfidence

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Course entree

Servings 6

Ingredients

2 tbsp paprika
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp brown sugar
1 tbsp ancho chili powder (or any chile powder)
2 tsp ground cumin
1-1/2 tsp ground coriander
3/4 tsp cayenne pepper
3 racks pork baby back ribs (about 2-1/2 lbs each)
1 cup prepared barbeque sauce
Optional: A couple handfuls of hickory wood chips, soaked for at least 30 minutes

Instructions

Wash hands with soap and water.
Place all the dry rub ingredients in a small bowl, mixing to combine. (2 Tbsp. paprika, 1 Tbsp. salt, 1 Tbsp. black pepper, 1 Tbsp. brown sugar, 1 Tbsp. chile powder, 2 tsp. ground cumin, 1 1/2 tsp. ground coriander, 3/4 tsp. cayenne pepper)
Using a sharp knife, remove any silverskin on the back of each rack of ribs. Use a knife to release an edge, and then pull up it off with a paper towel.
Coat each rack of pork ribs evenly with the rub, then wrap tightly with 2 to 3 layers of foil. While wrapping, be careful not to pierce the foil with the ribs.
Wash hands with soap and water after handling raw pork.
Preheat a charcoal or gas grill to medium heat. Cook ribs covered over direct heat for one hour, turning twice to ensure even cooking. Maintain between 350 °F to 400 °F within the covered grill.
Take the ribs off the heat and let rest for 10 minutes.
Remove the foil and discard any liquids. Drain the hickory chips (if using) and scatter over the coals or add to the smoker box of a gas grill. Once smoking, return the ribs to the grill bone side down and using a brush, baste the top of the ribs with barbecue sauce.
Do not reuse marinades used on raw foods.
Cook covered until the pork ribs reach an internal temperature of 145 °F on a food thermometer with a 3-minute rest time after removal from the heat source, approximately 10 to 12 minutes. Flip the ribs and baste twice during this time. The glaze should be charred in spots.
Serve with some extra barbecue sauce on the side.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.

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Grilled Hoisin Chicken Drumsticks

Recipe & Photo courtesy of Leslie Owens at HowtoBurnWater.com

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Course entree

Servings 4 servings

Ingredients

2 cloves garlic, minced
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon honey
1 teaspoon fresh ginger, finely minced or grated
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon cayenne pepper or to taste
6-8 chicken drumsticks

Garnish

1 tablespoon black sesame seeds
6-8 green onions

Instructions

Wash hands with soap and water.
Scrub garlic and ginger with a clean vegetable brush under running water. Gently rub green onions under cold running water. Dry with a clean towel.
Mince the onion and garlic. Trim the roots off the bottom of the green onions and set aside.
In a medium bowl, whisk together the garlic, soy sauce, hoisin, honey, ginger, five-spice powder, and cayenne pepper. Reserve one-quarter of the mixture and set aside.
Using a paring knife, make a few small holes in each chicken drumstick. Do not rinse raw chicken. Add the drumsticks to the bowl and toss gently to ensure all drumsticks are well coated. Cover the bowl and refrigerate for 20 minutes or up to overnight, turning at least once.
Wash hands with soap and water after handling raw chicken.
Heat a grill or grill pan to medium heat. Place drumsticks on the grill about an inch apart.
Wash hands with soap and water after handling raw chicken.
Cook the chicken, turning occasionally, until the internal temperature reaches 165°F on a digital food thermometer, about 30-40 minutes. Do not reuse marinade used on raw chicken.
Once chicken is cooked, turn up the heat to medium-high and brush the drumsticks with the reserved marinade. Add the green onions to the grill and cook until the onions have grill marks and are slightly softened.
Remove drumsticks and onions from the grill. Garnish with black sesame seeds and serve immediately.
NOTE: If using the oven, preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil. Place drumsticks on the baking sheet and bake until the internal temperature of the chicken reaches 165°F on a digital food thermometer. Turn at least once during baking.

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Grilled Pork Kebabs

Recipe & Photo courtesy of Leslie Owens at HowtoBurnWater.com

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Course entree

Servings 4 servings

Ingredients

1 lb pork tenderloin, cut into 2-inch chunks
½ red onion, cut into 1-inch pieces

Marinade:

2 tbsp olive oil
juice of one lemon (about 2 Tablespoons)
2 cloves garlic, minced
1 tbsp red wine vinegar
1 tbsp dried mint
1 tbsp dried oregano
1 tsp salt
1/4 tsp ground black pepper

Garnish

½ lemon, quartered

Instructions

Wash hands with soap and water.
Scrub the onion and garlic with a clean vegetable brush under running water. Cut the onion into 1-inch pieces and mince the garlic.
In a shallow sealable container, whisk together olive oil, lemon juice, garlic, vinegar, mint, oregano, salt and pepper.
Cut the pork tenderloin into 2-inch chunks. Do not rinse raw meat.
Add the pork and onions to the marinade. Wash cutting board, counter and utensils after touching raw pork. Wash hands with soap and water after handling raw pork.
Refrigerate the pork, onion, and marinade mixture for at least 30 minutes or up to 12 hours.
When ready to cook, remove the pork and onions from the marinade, and thread onto skewers, alternating the pork with the onions. Leave a small space in between to allow for even cooking. If using bamboo skewers, soak them in water first to prevent burning. Do not reuse marinades used on raw foods.
Wash hands with soap and water after handling raw pork.
Heat a grill or grill pan over medium-high heat. Grill the kebabs until the internal temperature of the pork reaches 145 °F on a food thermometer with a three-minute “rest time” after removal from the grill.
Scrub lemon with a clean vegetable brush under running water. Garnish with lemon wedges.
Serve with grilled red onion, eggplant, zucchini and/or pita bread. Scrub onion, eggplant and zucchini with a clean vegetable brush under running water before preparing.

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Safe Recipe Style Guide Downloads

Food Safety Image Library

Choose your files below!

Temperature

In these files, you’ll find images of digital thermometers and text, along with burgers (both turkey and beef), chicken, salmon and frittata.

Food Safety Step and Corresponding Text to Use:

Cook until internal temperature reaches XX (fill in the blank and include chart with specific foods) on food thermometer.

Download Temperature Zip Files

Hand Washing

Choose between two different hand models. The clips in these files are short and intended for use in a recipe video. For handwashing instructions and videos, click here.

Food Safety Step and Corresponding Text to Use:

Wash hands with soap and water. (Include this at beginning of recipe and after each touch of raw meats, poultry, seafood or eggs). on food thermometer.

Download Hand Washing Zip file

Cross-Contamination

We’ve done the work for you by adding food safety messages on topics like not reusing marinades and not rinsing meat or poultry. There are also images of washing cutting boards, utensils and counters.

Food Safety Step and Corresponding Text to Use:

Wash (insert cutting board, counter, utensil, serving plate)
after touching raw meats, poultry, seafood or eggs).

Do not reuse marinades used on raw foods.

Do not rinse raw poultry or meat.

Download Cross Contamination Zip Files

Produce

Choose between two different hand models. The clips in these files are short and intended for use in a recipe video. For handwashing instructions and videos, click here.

Food Safety Step and Corresponding Text to Use:

Wash hands with soap and water. (Include this at beginning of recipe and after each touch of raw meats, poultry, seafood or eggs). on food thermometer.

Download Produce Zip Files

Baking

Say NO to eating raw batter and raw dough! Choose between raw cake batter or raw cookie dough.

Food Safety Step and Corresponding Text to Use:

Do not eat raw dough.

Do not eat raw batter.

Download Baking Zip File

For more information and guidance, email mysaferecipe@fightbac.org. Please allow one business day for us to get back to you.

We ask that you consider making a donation if you access these files. Your support will help us maintain and keep these resources free of charge for anyone to access.

Safe Recipe Style Guide Video Content

Safe Recipe Style Guide for Video Content Creators

Take your recipe videos to the next level!

Multiple studies show that when people follow recipes that include basic food safety instructions, they significantly increase food safety behaviors¹.

For example, handwashing is one of the most effective ways to prevent the spread of germs. Studies^2,3 have shown that handwashing can prevent 1 in 3 diarrhea-related illnesses and 1 in 5 respiratory infections.

Recipe videos that include food safety prompts will help prevent food poisoning! Food poisoning disproportionately affects young children and people who are at higher risk of foodborne illness. That might be a young child, an elderly person, a pregnant family member or a loved one with a chronic underlying health condition, like diabetes.

The Safe Recipe Style Guide takes you through the steps needed to add food safety prompts to written recipes. Use this handy guide to add those food safety steps into recipe videos.

Here you can find a library of food safety stock images and videos to include in your recipes. Below are examples of how to use the images with the guide.

Safe Recipe Style Guide

These are the safety prompts from the Safe Recipe style guide that should be included in both written recipes and videos.

Written Food Safety Prompt

Temperature:

Cook until internal temperature reaches XX (fill in the blank and include chart with specific foods) on food thermometer.

Video Example

Hand Washing:

Wash hands with soap and water. (Include this at beginning of recipe and after each touch of raw meats, poultry, seafood or eggs.)

Cross Contamination:

Wash (insert cutting board, counter, utensil, serving plate) after touching raw meats, poultry, seafood or eggs.

Do not reuse marinades used on raw foods.

Do not rinse raw poultry or meat.

Produce:

Gently rub produce under cold running water.

Scrub firm produce with a clean vegetable brush under running water.

Baking:

Do not eat raw dough or batter.

Looking for stock footage? Click here to see the list of downloadable video clips and images you can use!

Steps to creating your own Safe Recipes on video

These safety prompts from the Safe Recipe Style Guide should be included in both written and video recipes.

Here we provide guidance on using a combination of hands-and-pans video clips AND on-screen text to create a video that meets the standard of the Safe Recipe Style Guide (saferecipeguide.org).

Before you begin:

Review your written recipe and add the food safety instructions above.
When creating a video script or outline, be sure to include a list of the necessary food safety steps and when you’ll shoot them.

On the day of recording:

Before you begin cooking, check the Food Safety Image Library for free stock photos or video clips you can edit into your video.
If you prefer to use your own video or stock images, record:
- Handwashing. This will need to be added at the beginning of the recipe and again after handling raw meat, poultry, seafood or eggs
- Produce rinsing (include using the vegetable brush, when appropriate)
- Washing the cutting board and knives
While you’re preparing the recipe, record:
- Using the food thermometer
- Disposal of marinades used for raw meats, poultry or seafood

During editing:

Edit your food safety shots into the appropriate points of your video, using your recipe and script as a guide.
Add text for clarification:
- Cook until internal temperature reads ___°F (link to temperature chart)
- Wash hands with soap and water after handing raw meat, poultry, seafood or eggs
- Do not rinse raw poultry or meat

When you post:

Be sure to include the updated written recipe with food safety prompts.
When posting on social, tag us on Instagram @safe.recipes!

ProTip: You will be more efficient when you use stock footage of handwashing with soap and water; rinsing produce; and washing knives/cutting boards that can be used in all of your cooking videos. Click here for an example of what a video with food safety steps looks like.

Thank you to everyone who helped in the development of the Food Safety Style Guide for Video Creators and the Food Safety Image Library!

Alex Connett, Foodist Films

Shauna C. Henley, PhD, University of Maryland & PFSE Board of Directors

Lynn James, MS, RDN, LDN, Pennsylvania State University Extension

Annette Lawler, MS, CFCS, CNWE, Purdue University Extension

Sharon McDonald, MEd, RD, LDN, University of Pennsylvania Extension

Jennifer J. Quinlan, PhD, Drexel University & PFSE Board of Directors

Raeanne Sarazen, Food & Nutrition Communicator, MA, RD

Kathy Savoie, MS, RD., University of Maine Cooperative Extension

Wenqing Xu, PhD, Louisiana State University AgExtension

References:

Journal of Food Protection 2016 Aug, 79(8):1436-9, Recipe Modification Improves Food Safety Practices during Cooking of Poultry. Maughan C, Godwin S, Chambers D, Chambers E IV.
Ejemot RI, Ehiri JE, Meremikwu MM, Critchley JA. Hand washing for preventing diarrhoea. Cochrane Database Syst Rev. 2008;1:CD004265.
Rabie T and Curtis V. Handwashing and risk of respiratory infections: a quantitative systematic review.Trop Med Int Health. 2006 Mar;11(3):258-67.