They taste better marinated, but learn
how to marinate properly! Photo
courtesy Kerrigan Meats.

Take The Time

• To marinate meat, refrigerate it in a self-sealing bag along with marinade, first thing in the morning. By dinnertime it will be ready to grill.

• If you have the time, it’s best to marinate meats overnight. They can be marinated longer—up to 3 days—but the quality of the meat deteriorates.

• As a time-saver, you can put meat or poultry into a bag with the marinade and freeze it—just be sure the marinade is cold when you add it. Then the food marinates while it is defrosting in the fridge. Be sure to cook defrosted food within 48 hours.

Don’t Reuse Marinade

• Never reuse marinade because of potential bacterial contamination from the raw protein (raw meat leaches the harmful bacteria in it into the marinade; those bacteria would spread to other meats if the marinade were re-used).

• If you want to use the same batch of marinade on different types of meat (chicken, pork, beef), you can marinate them all together.

• If you want to use some of your marinade in a gravy, set it apart before marinating the protein—or use the rolling boil method to kill any bacteria.

Find reviews of our favorite meats, recipes, and more how-to’s in our Gourmet Meats Section.

If money is no object, and if Dad loves specialty coffee drinks, then Saeco’s new Xelsis superautomatic coffee machine is pretty darn exciting.

Superautomatics are complete “coffee centers” that perform the entire espresso- (or other coffee-) making process at the touch of a button. While you do have to load the machine with the ingredients (coffee beans, water, milk), that one touch then takes over.

The Xelsis is a “dream machine”; it’s as if Saeco listened to all of the shortcomings consumers found with other superautomatics and designed the Xelsis to triumph on every detail.

On the simplest level, the machine grinds the beans, makes the coffee and froths the milk. The espresso, lungo, latte, cappuccino, coffee or special beverage of your choice falls gracefully into your cup.

Saeco’s new Xelsis Coffee Center: the “deam
machine” for specialty coffee drinks.

• You can pre-program a “profile” with your specific desires (the strength and temperature of the coffee and the consistency of the milk foam, for example). Today, the Xelsis can accommodate six different profiles. In the fall, machines will have a fingerprint technology so everyone in an office can have a profile.

• The water tank has a filter that purifies your tap water.

• A separate steam nozzle can reheat your coffee (or tea, soup and other liquids not related to the Xelsis).

This handsome stainless steel machine will turn the home or workplace into a high-end coffee bar. The removable milk pitcher can be kept in the refrigerator between uses. And it automatically cleans itself after each use!

Around $3,000, it can be purchased at Bloomingdale’s and online at www.SeattleCoffeeGear.com.

Find reviews of our favorite coffees, enlightening articles and recipes in our Gourmet Coffee Section.

Also check out our Espresso Glossary, an education in the differences between affogato, cappuccino, espresso, lungo, macchiato, ristretto and just about every other coffee drink.

Switch ice cubes for stone cubes and you
won’t dilute your drink. Photo courtesy
Sur La Table.

Talk about “on the rocks!” For those who want to chill their whiskey, but not dilute it, whiskey stones are the elegant answer. (You don’t want to plop plastic ice cubes into a single malt, do you?)

The concept was popularized in Scandinavia, where people have chilled whiskey with granite rocks for hundreds of years.

These all-natural, handcrafted Vermont soapstone whiskey stones have superior thermal properties to granite, and won’t scratch the glass. They reside in the freezer until they’re called upon to do their job.

Stones are nonporous, so they won’t impart any flavors or odors to the drink. The perfect cube shape of the stones also allows for a better and more even chilling.

Need to learn the differences among these and other types of whiskey? See our Whiskey Glossary.)

Side salads are an opportunity to combine fresh fruits, vegetables and herbs with a less-common lettuce (or lettuce substitute—here, arugula). Try this flavorful and refreshing Raw Corn and Herb Salad at lunch or dinner. It goes with just about anything, but pairs especially well with pork, ribs, grilled steak, grilled fish or roasted chicken.

This recipe serves 4-6 people. It was developed by Chef Eric Dantis for THE NIBBLE.

Ingredients
• 4 ears raw corn
• ½ bunch large cilantro leaves
• 1 handful baby arugula
• 1 tablespoon yuzu juice (an Asian citrus)* or ½ teaspoon lemon juice mixed with ½ teaspoon lime juice
• 2–3 tablespoons blood orange-infused olive oil (we enjoy Sonoma Farm’s) or plain extra virgin olive oil
• 2 poblano chile peppers
• Salt and Pepper to taste
• Optional romaine for “lettuce cups”

This salad can be served as a side salad or a
first course. Photo by Katharine Pollak | THE NIBBLE.

Preparation
1. Roast the poblanos on a grill or directly on the stove fire until the skin has blackened. (Alternatively, you can roast the chiles under a broiler or in a 400°F oven until tender.) After the skin has blistered and blackened, place them in a bowl and cover with plastic wrap. Set aside until they are cool enough for you to handle them.

2. Cut the kernels off the corn cobs; run your fingers through the kernels to break them apart. You can use frozen corn if fresh corn is unavailable—but there’s nothing better than fresh corn!

3. Pull cilantro leaves from the stems. They’ll be serving as a lettuce-like component.

4. Pour yuzu and olive oil into a medium bowl, season with salt and pepper and whisk the mixture together to make a vinaigrette.

5. When poblanos are cool enough to handle, peel off the blackened skin. Cut in half and discard seeds, ribs and stems. Then cut into small squares, about the same size as the corn (this cut is called a brunoise, broon-WAHZ).

6. Mix all ingredients well in a large bowl and toss with the vinaigrette. Season with salt and pepper to taste.

7. If serving as a first course, serve in romaine lettuce “cups” (fill a medium-size leaf of romaine with the corn salad). You can also use the lettuce cup as an attractive presentation alongside the main protein.

You can create easy variations of this recipe by adding 1/2 cup cooked black beans (or other beans) and/or 1/2 cup diced tomato.

Find more salad recipes in our Gourmet Vegetables section.

This individually-plated cheese course is made by slicing four-inch rounds of cheese into eight wedges, and adding a visual counterpoint of a square-cut cheese and a sautéed mushroom stuffed with herbed goat cheese.

While a simple garnish would be fine—a sprinkling of nuts and fruits—the delight here is in the decoration. Work with an assortment of:

• Apple slices (a crinkle cutter makes the pale slices stand out)
• Blueberries
• Champagne grapes
• Citrus peel
• Currants
• Diced canteloupe and/or honeydew
• Dried currants and berries
• Edible flowers
• Green or red grape halves
• Nut halves
• Raisins and sultanas

Create charming cheese plates for special
dinners. Photo courtesy Wisconsin Milk
Marketing Board.

Find cheese recipes, our favorite cheeses and our Cheese Glossary in THE NIBBLE’s Gourmet Cheese Section.