8.13.25

Episode Transcript

Speaker 1 (00:01):
Hello, and welcome to Women's World on Radio I. As
a reminder, RADIOI is a reading service intended for people
who are blind or have other disabilities that make it
difficult to read printed material. Today I will be reading
from Southern Living Magazine dated June July twenty twenty five,

(00:23):
and other publications as time allows. Your host today is Rosemary.
Newspaper and magazine articles presented in Women's World or for
general information only. RADIOI does not endorse or recommend any
of the subjects mentioned. We start the thrill of grilling,

(00:44):
smoking hot recipes that'll make you want to cook everything outdoors.
Bless my grill's heart. When the summer heat reaches its peak,
there's nothing I want put it through. Those hard working
burners have baked pies and cheese straws, boiled pasta and potatoes,

(01:11):
and even fried chicken and ogra. Trust me, when you
live in a one hundred year old house with an
ancient air conditioner, you'll do just about anything to avoid
turning your oven on until October. Truthfully, I'm grateful for

(01:31):
this hardship. In addition to opening my eyes to my
grill's versatility, it has taught me how joyful it can
be to cook outdoors. I'm free from the worry of spatters, spills,
and boilovers. I've even been known to fling spent lemon
rides into the bushes, which I recommend if you haven't tried.

(01:54):
These recipes show you all the cool things that your
grill can do, from adding a smoky char to deviled eggs,
slaw and potato salad, to baking the best peach cobber
you've ever tasted. It's time to fire things up and
enjoy grilling again. And that is from Josh Miller, and

(02:18):
we have a recipe for grilled deviled eggs. These aren't
your grandma's deviled eggs. Be sure to brush the whites
generously with oil to help them release from the grill
grapes with ease. The act of time thirty five minutes.
Total time for the recipe thirty five minutes. The recipe

(02:41):
serves twelve. The ingredients are twelve hard cooked eggs, peeled
and cut into half lengthwise, six tablespoons mayonnaise, two teaspoons
Dijon mustard, one and one have teaspoon hot sauce, three
forced teaspoon kosher salt, one fourth teaspoon black pepper, plus

(03:07):
more for garnish, two teaspoons vegetable oil, pickled red onions,
and chopped fresh chives. The directions are preheat a gas
grill to medium high four hundred to four hundred and
fifty degrees while the grill preheats, separate egg yolks from

(03:30):
egg whites. Place egg yolks in a bowl. Mash with
a fork until crumbly. Add mayonnaise, mustard, hot sauce, salt,
and black pepper. Stir until smooth. Place in a piping
bag or a zip like plastic bag. Refrigerate until ready

(03:51):
to use. Brush cut side of egg whites with oil.
Working in badges of four to six egg whites at
a time. Place egg whites cut sides down on oiled grates,
grill uncovered until grill marks form about one minute. Carefully

(04:15):
remove from grill and place on a platter. Repeat process
with remaining egg whites. Pipe mixture into grilled egg whites.
Top with pickled red onions, chives, and black pepper. Serve immediately.
That was the recipe for grilled deviled eggs. Next, smoky

(04:40):
potato salad. Boiling the potatoes first guarantees that they'll come
off the grill fork tender with a crispy exterior. The
active time for the recipe is forty minutes. Total time
one hour and fifteen minutes. The recipe serves twelve. The

(05:02):
ingredient sor three pounds red baby new potatoes, scrubbed and
halved lengthwise, about eight cups. Three fourth cup apple cider
vinegar divided, five teaspoons kosher salt divided, eight thick cut

(05:23):
bacon slices cut into one inch pieces, about two cups.
One fourth cup packed like brown sugar, three tablespoons whole
grain mustard, one half teaspoon black pepper, plus more for garnish,
one tablespoon finally chopped garlic from about three cloves of garlic,

(05:46):
one fourth cup chopped mixed tender herbs such as parsley, basil, chives,
and dial plus more for garnish. Bring potatoes, one fourth
cup apple cider vinegar, four teaspoon salt, and enough tap

(06:06):
water to cover the potatoes by one inch to a
boil in a large Dutch oven over medium high. Boil
over medium high, undisturbed until tender crisp about twelve minutes.
Drain well. Preheat a gas grill to medium high four

(06:28):
hundred to four hundred and fifty. Place park cooked potatoes,
cut sides down, on oiled grates. Grill uncovered and undisturbed
until tender and charred, about five minutes. Remove from grill
and place on a baking sheet set aside. Place bacon

(06:52):
on a large skillet and heat over medium, cook, stirring
occasionally until crispy, twelve to fifteen minutes, using a slotted spoon,
Transfer bacon to a paper towel lined plate, and set aside.
Reserve two tablespoon drippings in the skillet and save remaining
drippings for another use. Add brown sugar, mustard, black pepper,

(07:20):
remaining one half cup vinegar, and remaining one teaspoon salt
to reserved drippings in skillet. Cook over medium, stirring often
and scraping up any brown bits until mixture is slightly thickened,
about two minutes. Add garlic, cook, stirring constantly until fragrant,

(07:43):
about one minute. Stir in herbs and reserved potatoes and
bacon until well coated. Remove skellet from heat and garnish
with additional herbs and black pepper. Serve warm or at
room temperature, and that was the recipe for smoky potato salad.

(08:05):
Next charred cabbage and Carrot's law. Slaw is often an
afterthought of cookouts, but this one steals the show with
its tangy, dressy and smoky crunch. Active time forty minutes.
Total time for the recipe forty five minutes. The recipe

(08:25):
serves twelve. The ingredients are one fourth cup mayonnaise, two
tablespoons granulated sugar, two tablespoons fresh orange juice from one orange,
one tablespoon apple cider vinegar, one tablespoon kosher salt, one

(08:47):
teaspoonf onion powder, one teaspoon black pepper, two tablespoons vegetable oil,
one teaspoonf smoked paprika, one small head red cabbage, quartered
with core intact. Two cups matched stick carrots from a
one ten ounce bag, one cup golden raisins, one half

(09:12):
cup chopped smoked almonds, plus more for garnish, and chopped
fresh flat leaf parsley. Preheat a gas grilled to medium
three point fifty to four hundred degrees while grill is preheating.
Whisked together mayonnaise, sugar, orange juice, vinegar, salt, onion powder,

(09:37):
and black pepper in a large bowl. Whisked together oil
and smoked paprika in a small bowl. Brush over cabbage.
Place cabbage on oiled grates, grill covered, turning occasionally until
charred and softened fifteen to twenty minutes. Remove from grill.

(10:00):
Let's stand until cool enough to handle, about five minutes.
Remove and discard cores. Thinly slice cabbage. Add cabbage, carrots, raisins,
and almonds to mayonnaise mixture in a large bowl. Toss
until coated. Garnish with parsley and almonds. Serve warm or

(10:25):
at room temperature. That's the recipe for charred cabbage and
carrot slow. Yes, you can bake on the grill. The
grill is no one trick pony. You can use it

(10:45):
to bake, roast, and reheat nearly anything on your cookout menu.
Simply close the lid and it will magically transform into
an oven. Follow these tips to guarantee success every time,
and they list three tips. Cook over indirect heat, monitor

(11:07):
the temperature and keep an eye on the time. Cook
over indirect heat, make sure there are no flames directly
beneath the food. On a gas model, light the burners
on one side leaving the opposite side off. If you're

(11:29):
using charcoal, push the gold the coals to the perimeter.
When baking in a skillet, rotate the pan a quarter
turn every ten minutes. Monitor the temperature. Keeping the heat
steady is key, so be certain that your grill has
a functioning thermometer. Many models have one built into the lid,

(11:54):
but you can also use an instantary one such as
thermore Works or a classic oven thermometer that sets directly
on the grates. And finally, keep an eye on the time.
Baking does require closing the lid, which can lead to
an out of sight, out of mind mishap. To avoid

(12:17):
a burnt dessert, set a timer on your phone or
ask a friend to help keep watch. Opening the grill
causes the temperature to drop, so do it quickly and infrequently.
And with that, there is a recipe for a grilled
peach cobbler. This versatile dessert can be made with fresh plums, nectarines,

(12:43):
or even pineapple for extra summer flavor, folding a cup
of blackberries with the peaches at the end of step two.
The active time for this recipe is forty five minutes.
The total time one hour. And thirty five minutes. The
recipe serves eight. The ingredients are four pound fresh unpeeled peaches,

(13:08):
haved and pitted about eight large. Two tablespoon cornstarch, two
tablespoons bourbon, one tablespoon fresh lemon juice from one lemon,
one teaspoon ground cinnamon, one cup plus six tablespoons packed
light brown sugar divided, three forced teaspoon kosher salt divided,

(13:33):
one cup all purpose flour, three forced teaspoon baking powder,
one fourth teaspoon baking soda, one fourth cup cold unsalted
butter cubed, six tablespoons whole buttermilk, and vanilla ice cream.
For serving. Preheat a gas grill to medium high four

(13:58):
hundred to four hundred and fifty degrees on one side,
keep the other side unlt. Place peaches cut side down
on oiled grates over lit side of grill. Grill uncovered
and undisturbed until charred about four minutes. Remove from grill

(14:20):
and place on a cutting board. Let's stand until cool
enough to handle, about five minutes. Slice into one inch
thick wedges, stirred together the corn starch, bourbon, lemon juice, cedamon,
one cut brown sugar, and one half teaspoon salt in

(14:40):
a twelve inch cast iron or enamel coated skillet until
evenly combined, gently folding peaches until coated. Set aside. Whisked
together flour, baking powder, baking soda, four tablespoons brown sugar,
and remaining one fourth teaspoon salt in a medium bowl

(15:05):
using a pastry blender or two forks. Cut in butter
until mixture is crumbly. Stir in buttermilk until just combined.
Crumble flour mixture over peach mixture in skillet. Sprinkle with
remaining two tablespoons brown sugar. Place skillet on unlit side

(15:28):
of grill, close the grill lid. Bake rotating skillet a
corner turn every ten minutes until the filling is bubbly
and the topping is golden brown about forty five minutes.
Let's cool ten minutes, Serve warm with vanilla ice cream.

(15:52):
And that was the recipe for the grilled peach cobbler.
Next Tennessee onion burgers, inspired by one of our favorite
side dishes. These cheesy buttery onions are a tasty way
to raise your burger game. The active time forty five minutes,

(16:12):
total time for the recipe one hour and twenty five minutes.
The recipe serves eight. The ingredients are two and one
half pounds sweet onions, about three large onions, cut crosswise
into one fourth inch thick slices and separated into rings,

(16:35):
about eleven cups two teaspoons dried Italian seasoning, one half
teaspoon dry mustard, two and one half teaspoon seasoned salt divided,
one fourth cup unsalted butter, cubed, two cups shreaded sharp

(16:57):
cheddar cheese from one eight ounce package, two pounds of
eighty twenty ground beef, and one half teaspoon black pepper,
and finally eight sesame seed hamburger buns. Pre Heat oven
to three hundred and fifty degrees. Coat a thirteen by

(17:17):
nine inch baking dish with cooking spray set aside. Place
the onions in a large bowl. Sprinkle with Italian seasoning,
dry mustard, and one teaspoon seasoned salt, tossed gently to coat.
Arrange onions and an even layer in prepared dish. Scatter

(17:39):
butter over onions, Sprinkle with shredded chuddar. Cover with aluminum foil.
Bake until onions are soft about forty minutes, remove and
discard foil. Bake until top is golden, about thirty minutes. Meanwhile,
peat a gas grill to medium high four hundred to

(18:03):
four hundred and fifty degrees while grill preheats, Mix together
ground beef, black pepper, and remaining one and one half
teaspoons seasoned salt in a large bowl until just combined,
being careful not to overwork, Divide beef mixture into eight

(18:24):
equal portions about four ounces each. Form each into a
one half inch thick paddy about three and one half
inches in diameter. Place paddies on oiled grates, grill uncovered,
flipping once halfway through cook time until desired degree of

(18:44):
dunness is reached two minutes per side for medium rare
to four minutes per side for medium well. Remove burgers
from grill, place on a platter and cover loosely with foil.
Set aside. Place buns cut sides down on oiled grapes,

(19:06):
grill uncovered until toasted about one minute. Place one burger
on each toasted bottom bun. Add cooked onions, desired toppings,
and top buns. That was the recipe for Tennessee onion
burgers and now The Southern Journal from Rick Bragg Mystery Meat,

(19:32):
How the art of good barbecue continues to elude me.
I have always dreaded getting old, but not for the
reasons you might think. My jump shot, what's a thing
of beauty in my own mind, has failed me. I
can no longer shoot or jump for that matter. I
stopped playing softball some years back because I was afraid

(19:53):
the line drive would end my life. My reaction reaction
time can now be made on a sundial. My fishing
days are numbered. I still like to cast a line,
but it hurts to stand and I need bifocals to
bait a hook. No longer do I dream about sliding
inside a sleek sports car. I look stupid getting in

(20:17):
and ache getting out. If you've ever wondered if you're
too old for some activity, ask yourself this one question.
Did I stagger as the thing was completed? I do
when I stand up for an MRI in a booth
at the Hungry Hut barbecue. But none of that really
matters to me. I hate getting old because of all

(20:40):
the skills I have tried to I have failed to
master things that, as time trickles away, persist in invading me.
I never expected to gain much wisdom or patience, and
long ago gave up on dignity. But I would like
to know, before Abriel blows his trumpet, how to make

(21:03):
some decent barbecue. I don't think that bothers much people
in Saint Paul, Minnesota. But down here a man who
is not a master of his own grill is just
kind of pitiful. It's like not being able to change
your own flat tire or twist the lid off a
jelly jar. I grew up with men who knew their

(21:26):
way around a fire, who created barbecue sauces so perfect
that would make you cry. I'm not talking about the
pitmasters of your those old legends who looked as if
they had walked out of the fire itself and would
lovingly smoke a whole hog for a week and a half.
I'm referring to the backyard grillers and smokers who could

(21:48):
make a half chicken taste like it was kissed by
the angels. They could lay a discarded rick from an
old hot point range across a row of cree blocks,
and an hour later plate up a mound of pork chops,
hamburger patties and hot sausage that would bring tears to

(22:09):
your eyes, and left over a mayonnaise jars. They mix
their own sauces, ketchup based concoctions, stir together with brown
sugar and diced onion and hot mustard, with a touch
of vinegar and a smidge of garlic and a speck
of cayenne. But the worst thing is I thought I

(22:30):
was paying attention. I know that I am bad because
of what happens. Whenever I often to light up some charcoal,
someone will always immediately say, or we could just run
down to town and get something. I am told. My
hamburgers are mealy, my pork is rare, my weenies are

(22:52):
burnt to black sticks, and my chicken is sad. The
white meat is dry while the dark meat is still plucking.
I don't even know how this can happen. Such faults
could be forgiven in a younger person. There is time
yet for this raising his heritage to properly take hold.

(23:14):
I still hope it finds me. I should be easy
to spot. I will be the old, creaky, confused man
with crud on his face, staring deep into the blazing charcoal,
as though I were trying to divine some great wisdom.
I should have known all was lost many many years

(23:35):
ago when a well meaning friend looked into my grill
and said, your fire's too hot, And all I could
think was, well, it's fire, ain't it? How could it
be any other way? Next Dog Days three spins on

(23:56):
a summertime favorite that are bursting with flavor. We have
a recipe for vet Cajun style hot dogs, Alabama hot
dogs and bacon wrapped hot dogs vet Cajun Style hot dogs.
Active time thirty minutes, total time one hour. The recipe

(24:16):
serves eight. The ingredients are one half cup match stick carrots,
three radishes cut into match sticks, about one half cup
one half cup seasoned rice vinegar, one holopanio chili, had
seeded and thinly sliced, one half teaspoon grated limesest plus

(24:37):
one tablespoon fresh juice divided from one line, two tablespoons
chopped fresh cilantro plus more for garnish, one tablespoon chopped
fresh mint, plus more for garnish, and two third cup mayonnaise,
two tablespoons or racha chili sauce, two twelve ounce packages

(24:58):
of onouy sausage links eight briosh hot dog buns toasted.
Stir together carrots, radishes, vinegar, holopano, and lime zest in
a bowl, cover and chill thirty minutes. Drained carrot mixture,
stir in cilantro and mint set aside. Stir together mayonnaise,

(25:21):
siracha and lime juice and a separate bowl set aside.
Place on dewey in a large cast iron skillet over medium, cook,
turning occasionally until lightly charred and heated through ten to
fifteen minutes. Place one sausage link in each bun, top

(25:41):
with carrot's law, Drizzle with mayonnaise mixture, and garnish with herbs.
And that's the Viet Cajun style hot dogs. Next Alabama
hot dogs. Active time fifteen minutes, total time twenty five minutes.

(26:02):
Serves eight. Preheat grilled to medium high four hundred to
four hundred and fifty degrees. Stir together one cup of mayonnaise,
two tablespoons apple cider, vinegar, one teaspoon each horseradish, pepper
and wish to shear, three forced teaspoon garlic powder, and

(26:22):
one have teaspoon each. Salt and hot sauce in a bowl.
Grill eight seven inch long hickory smoked sausages, uncovered, turning
often until lightly charred about six minutes. Divide among eight buns,
top with mayonnaise mixture, and pickle rellish. And that was

(26:47):
the recipe for Alabama hot dogs. Finally, bacon wrapped hot
dogs Active time thirty minutes, total time thirty minutes. Serves eight.
Tightly wrap eight beef hot dogs with eight slicensed center
cut bacon, one each, cooking a large cast iron skillet

(27:08):
over medium, turning occasionally until bacon is crispy, about eighteen minutes. Meanwhile,
stir together one cup Pinko Degayo one fourth cup cilantro
in a bowl set aside. Divide bacon wrapped hot dogs
among eight buns, Drizzle with yellow mustard, top with Pinko

(27:31):
Degayo mixture, and pickled holopeno slices if desired. And that
was the recipe for bacon wrapped hot dogs. This concludes
Women's World for today. Your reader has been Rosemary. If
you have any questions, comments, or suggestions about this program,

(27:52):
please call us in our Lexington Studios at eight five
nine four two two six three nine zero. Thank you
for listening, and please stay tuned for continued programming here
on Radio II.