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The Madera Tribune

Outdoor grilling for Memorial Day

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webmaster | 05/23/12

Where does the time go? Can you believe we are approaching summer, which will mean the year is half over? I am getting the panicky sensation that before I know it, I will need to start in on my Christmas shopping!

Speaking of Christmas, we sure have a lot of holidays. We went through New Year’s Day, then Valentine’s and St. Patrick’s days, then Easter, Mother’s Day and now Memorial Day is looming. I must admit I am looking forward to summer barbecues and picnics, and that is what today’s column is about. Outdoor cooking and eating!

And while we are celebrating with good food and good friends, let us solemnly remember why we observe Memorial Day. Gather in honor and respect for those who died while serving our country. (It isn’t upon us quite yet, but if you are like me, you need a little extra time for menu planning and grocery shopping.)

Rosemary and garlic grilled shrimp

I am always reading that the worst thing you can do when cooking shrimp is to overcook them. I understand that comment, but I beg to differ. To me, an undercooked shrimp is far less palatable than an overcooked one. I am finding that restaurant chefs are so worried about overcooking that I am being served half-raw shrimp. One time at Chili’s my grilled shrimp were more raw than cooked! I’m sorry, but unless I am expecting raw sushi shrimp, I do not like them squishy, translucent and barely warm. Okay, I’m done venting! ...


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