Farina’s Tips & Techniques

Save time and add flavor to meats

• For perfectly seared meat, including fish or chicken, be sure to heat a heavy bottom pan until very hot before adding a bit of oil. To ensure that the meat sears nicely brown, pat the meat dry before adding to the pan. Keep the meat in a single layer. If the pan is overcrowded, the meat will steam versus brown. If the meat sticks to the pan, give it a few seconds before turning the meat over with tongs. Juices are released if the meat is pricked with a fork.
   
• To save time when preparing a meal that requires minced ginger. Use a spoon to peel the ginger and cut the ginger into 1 inch pieces. Grind the ginger in a food processor to a fine mince and place in a clean, dry jar. Pour canola, safflower or corn oil over the ginger until it is completely covered. Seal with a lid and keep refrigerated up to 3 weeks.
   
• Great ways to use left over roasted chicken is homemade chicken soup, fresh cobb salad, tasty chicken pot pie or yummy homemade enchiladas.
   
• For more flavorful and juicy pork roasts or roasted chicken try brining before roasting. In a sauce pan, combine 1/2 cup kosher salt, 1/4 cup sugar and 1 quart of water. Bring to a boil over medium heat and stir until the salt and sugar dissolves. For added flavor, add black peppercorns, bay leaves and several cloves of garlic to the brine. Cool the brine to room temperature and pour the brine into a nonreactive container and submerge the meat. Cover and chill for at least 4 hours or ideally overnight. After brining, do not rinse the meat. Pat the roast or chicken dry and sear or roast as desired.
   

Salsa verde is a great homemade staple sauce to have on hand. A fresh herb mixture flavored with citrus, vinegar, aromatics and olive oil. It is a great sauce to serve with grilled meats and vegetables and is excellent as a flavor enhancer for soups, vinaigrettes and stews. For a basic salsa verde: in a food processor, mince 2 cups of Italian parsley with 2 green onions, 2 cloves garlic. Add the 1 teaspoon lemon juice, 1 tablespoon rice vinegar, 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper. Whisk in 1/3 cup of oil and season to taste with more salt and pepper. Salsa verde keeps refrigerated for up to 2 weeks.