TIP OF THE WEEK

With the cookout and barbecue season now in full swing, avoiding food poisoning might not be on the forefront of your mind. Inevitably, after any cookout or barbecue, there will be food left over and that food might end up sitting out in the open for a period of time. Here are a few tips to help prevent food poisoning and how to store your leftovers after a cookout, according to dietitians:

- Don’t save any food that has been sitting out for more than two hours.

- For cold foods, if the temperature is above 40 degrees, bacteria begins to grow.

- For hot foods, the temperature should be above 140 degrees to prevent bacteria.

- To store leftovers, use shallow containers and let food come to room temperature before putting into the refrigerator.

- Leftovers will be good for two to three days.

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EASY RECIPE

Seared Lamb Rack with Cucumber Slaw

Serves: 2

Ingredients

Cucumber Slaw

1/2 cup plain Greek yogurt

2 tablespoons extra-virgin olive oil

Zest and juice of 1 lemon

1 teaspoon honey

1 English cucumber, peeled, seeded and thinly sliced on the bias

2 scallions, thinly sliced

3 tablespoons chopped Italian parsley

10 large mint leaves, chopped

Kosher salt and freshly ground black pepper

Lamb Rack

1 (8-bone) rack of lamb, cut into 4 (2-bone) chops

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

4 sprigs rosemary

5 cloves garlic, unpeeled

Directions

To make the cucumber slaw: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, lemon juice and honey. Fold in the cucumber, scallions, parsley and mint. Season to taste with salt and pepper.

To make the lamb: Heat the oven to 450 degrees.

In a large cast iron skillet, heat the oil over medium-high heat. Season the lamb generously on all sides with salt and pepper. When the oil is shimmering, place the lamb in the skillet fat side-down. Sear until golden brown, about 3 minutes, then turn lamb on one cut side and cook for 2 minutes. Flip and sear on the second cut side for 2 more minutes. Transfer the skillet to the oven and cook until an instant read thermometer reads 125 degrees (for medium rare), 5 to 7 minutes. Remove from the oven and transfer to a cutting board to rest for 5 minutes.

To serve, divide the cucumber slaw between serving plates. Cut the lamb into eight individual chops and place four on each plate with the cucumber slaw. Serve.

- SouthernKitchen.com

DRINK

Tampered drinks

North Carolina company Undercover Colors recently released a new quarter-sized product designed to tell if your drink has been tampered with. Called the SipChip, the device uses a small amount of liquid to detect different drugs such as ruhyphnol. Two lines on the test indicator means the drink is clear, while one line indicates that the drink has been tampered with.

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FUN FACT

Popcorn

According to TheFactSite.com, Nebraska produces more popcorn than any other state in the U.S., producing roughly 250 million pounds per year.

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