TCNJ Magazine - Spring 2016

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44 SPRING 2016 TCNJ X10 8 Crudités don't get enough credit; they're a must-have. Serve them on ice with a dip made from Greek yogurt and lemon juice. 2 Keep it simple: Pick two types of meat and make them perfectly. If you try to juggle too much, something will end up burnt or dry. 4 Sangria is mandatory. Try it with rosé, Sprite, white grapes, cantaloupe, and a sprig of mint. MATT FURMAN things you need to know about… THROWING A SIZZLING SUMMER BBQ. 10 PEOPLE ARE ONLY NOW STARTING TO RECOGNIZE chef and restaurant consultant Carl Ruiz as that guy from TV, but in reality he's been popping up on the Food Network for years. First, his Chatham, New Jersey, restaurant, Marie's Italian Specialties, appeared on Diners, Drive-Ins, and Dives. Then he took first place in Guy's Grocery Games. Now he's returned as a judge on that show. Off-camera, Ruiz is the creative force behind the menu at Traditions, the new restaurant that opened in the Brower Student Center in February. Between expanding his own restaurant empire (which now includes Marie's Chicken Joint, also in Chatham) and helping other chefs with theirs, Ruiz is known to throw a mean barbecue. Here, he offers 10 guest-pleasing—and sanity-saving—tips to help you do the same. —Compiled by Molly Petrilla 7 Wrap potatoes or corn in foil and keep them on the grill so they'll get some great flavor. 1 If you're cooking with propane, you're not really barbecuing, so skip the shiny gas grill and get yourself a classic charcoal kettle. 10 Tell guests to bring canned goods instead of a side dish—then do like Ruiz and donate them to the local food bank. 9 Cobbler, pie, icebox cake, and pudding make the perfect barbecue chasers. Just be sure to serve them cold. 5 Have potato or macaroni salad out early for that person who just can't wait for the grilled stuff. 3 Guests won't need a knife— or even a plate—if you serve chicken drumsticks. Ruiz fully cooks his in the oven, then uses the grill to add char marks and smoky flavor. 6 Don't let yourself be turned into a short-order cook. Put condiments on the table and serve the meats all at once.

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