Summer Grilling Museum Style

Summer Grilling party 101 as done by the professionals! Take your summer grilling to the next level, learn what dishes are our exclusive Museum caterer’s favorites, and how they do it!

Skinny Pinchada
Recipe by City Kitchen
“Perfect amount of nuttiness to balance out the sweet!”

pinchada-pin

 

Grilled Watermelon Salad
Café Natalie
“This is our favorite summer dish as grilling the watermelon caramelizes the sugar providing a sweet, yet refreshing snack for any Summer BBQ.”

watermelon-salad

Grilled Caesar Salad
Abuso
“It’s the new summer trend we are really excited about”

grilled ceasar salad
Dressing (Or use your favorite brand Caesar Dressing)

  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
  •  2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1 teaspoon Dijon mustard (I like the brand Maille)
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper
  1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
  2. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.
  3. Taste and adjust to your preferred flavor. The dressing will keep well in the fridge for a little under a week.

Salad

  • One large head of Romaine, sliced in half
  • 3 tbsp Extra Virgin Olive Oil (EVOO)
  •  A liberal pinch of salt and pepper
  •  ½ Cup Parmigiano-Reggiano Cheese
    Croutons
  • 1 or 2 pieces of your favorite baguette or white sandwich bread
  • Lightly oil, s&p, grill to desired doneness.
  1. Preheat your grill to high heat. The hotter the grill, the better the lettuce will caramelize.
  2. Rub each side of the Romaine with the EVOO and sprinkle with Salt and Pepper
  3. Once your grill is ready, carefully place your romaine on it.
  4. Flip after 45 seconds to a minute. The lettuce should be dark brown with a nice char. Do not burn or wilt.
  5. Chop lettuce and toss with croutons, cheese and dressing.

Croutons

  1. Lightly oil your bread and season with salt and pepper.
  2. Grill bread on both sides to desired doneness
  3. Crumble or cut to desired size

Feel free to customize your salad with some fresh touches, such as diced tomatoes, corn, avocado, or even grilled chicken. Once you’ve grilled your first head of romaine, we guarantee you’ll make this salad again and again!

ribeye

Bone-In Ribeye
A Fare Extraordinaire
“The perfect way to get your family and friends together for a summer soiree”

chef

Executive Chef, Ryan Bouillet

The most important thing to know about grilling your steak is that there are lots of methods to the madness. If you are new to grilling, keep practicing, and eventually you will find your grilling, seasoning and temperature method of preference. Regardless of your experience, a steak grill out is the perfect way to get your family and friends together for a summer soiree.

The Grill: The first step to grilling the perfect ribeye is deciding on your preferred cooking method. We prefer a good old fashioned charcoal grill, but for you new-time grillers it might be easier to start with the gas grill. Both methods will cook your steak perfectly, but there are pros and cons to each method.

 

CHARCOAL GRILL

45 Minute Start Time
More Complicated to Master
Intense Flavoring from Charcoal and Wood Chips Infused into Meat

 

GAS GRILL

20 Minute Start Time
Easier and More User Friendly
Minimal Flavor, For Cooking Purposes Only

 

Seasoning: Set your meat out right as you’re lighting the grill or turning the grill on. If you allow your meat to sit out and come to room temperature, this will help in the cooking your steak faster. Once your grill is ready, season your meat with salt and pepper. We prefer to use Kosher Salt and Fresh Cracked Black Pepper on our steaks. Some people also prefer to use olive oil to give their meat extra tenderness and moisture.

Grilling: We prefer diamond grill marks for the perfect grilling effect. Place your steak on the grill at a 45 degree angle for 2 minutes. After 2 minutes, rotate your steak to 90 degrees for another 2 minutes. Once you have totaled to 4 minutes on one side, flip your steak over and repeat the 45 degree and 90 degree for another 4 minutes, totaling to 8 full minutes on the grill. There are many ways to tell if your steak is to the correct temperature. The most accurate way is to read the temperature of the meat. Your doneness will increase by 5 degrees.

 

TEMPERATURE DONENESS

125 Degrees: Rare
130 Degrees: Medium Rare
135 Degrees: Medium
140 Degrees: Medium Well

 

Cook Time: Your meat temperature is a personal preference. For most steaks, we prefer a nice medium rare. However, for Ribeyes, we have a personal preference of medium. Bone-In Ribeyes are a much fattier cut of meat. Cooking the ribeye a little longer, to medium, will allow the fat to render and avoids any gristle.

Resting: Once your meat is off the grill, it is very important to let it rest before cutting into it. If you do not allow enough resting time, then most of the juices will run, creating dryness in your steak. We recommend a resting time that equals half the cooking time. If you cook your steak for 8 minutes, then let it rest for 4 minutes.

skewers 1

Grilled Strawberry Shortcake Skewers
Mélange

(Recipe makes 4 skewers)

  • 1/2 pound angel food cake
  • 12 strawberries
  • 1/4 cup strawberry preserves
  • 2 Tbsp melted butter
  • 1 cup heavy whipping cream
  • 3 Tbsp powdered sugar
  • 1 tsp good quality vanilla zest of 1 lemon

These can be made ahead of time and grilled just before dessert.

1. dip
2. strawberries
3. cake
4. grill and serve!

Directions:

  1. Whipped cream dip – Mix together the heavy whipping cream, vanilla, and powdered sugar. Beat until soft/medium peaks form. Caution – don’t let it go too long or it will turn into butter.
  2. Prepare the strawberries – Remove the hulls. You can do this with a paring knife the traditional way, or you can even use a regular straw. Push the straw up through the bottom of the strawberry.

    Melt some strawberry preserves in a small bowl. Dip the strawberries into the melted strawberry preserves. Use a fork to get them out and “drain” them as you go.

  3. Prepare the angel food cubes – Cut your angel food cake into cubes. You want them to be roughly the same size as the strawberries, and the same size as each other. If some are really large and some small, the smaller ones won’t touch the grill. Size and uniformity does matter in this one.

    Now just put them together. I am using these double skewers. If you are using singles, use two at a time. Hold them slightly apart while threading the food onto them. This will keep the fruit and cake from swiveling around.

  4. Grill and serve – When you are ready to grill them, brush the cake with melted butter on each side. The butter will help to prevent the cake from sticking, and it will also help form that lovely crust. Grill the kabobs on a medium grill or grill pan about 4 minutes per side. You should see some really nice grill marks on the cake. The berries will also get a slight char on them. Serve hot with the lemon scented whipped cream dip.

skewers 2

Glow on, get happy! Join HMNS this Friday for a fun-filled night of light at LaB 5555: GLOW

Whether they’re toys that shine in the night, black lights, glow sticks or fireflies, things that produce an eerie glow are fascinating. Give a kid a glow-in-the-dark toy or paper her ceiling in dimly shining plastic stars, and she will be occupied forever. She’ll find ever brighter lights to charge them up, ever darker places to view them for maximum glow effect, and generally love exploring how it all works.

You know this; you were that kid. So what’s the deal with the glow?

Enjoy a sip of the galaxy -- learn how to make this glow-in-the-dark cocktail at Neatorama

Learn how to make this amazing looking glow-in-the-dark cocktail over at Neatorama

It’s 10 p.m. Do you know where your electrons are?

While there are several “flavors” of things that glow, they all have something in common: Things glow because photons are emitted when “excited” (at a higher energy state) electrons drop back to a lower, more stable state. Aside from promising them a pony or a tour of CERN, there are several ways to get your electrons excited.

In chemical glow sticks, a chemical reaction excites the electrons. This process is called chemiluminescence. Glow sticks are an excellent way to experiment with reaction rates and temperature. If you want the reaction to last longer, follow a kid’s advice and put the glow stick in the freezer or in ice water so the reaction slows down; it’ll take longer to use up the chemicals in the glow stick. The trade-off is that because the production of photons is also slower, a cold glow stick is dimmer than a warm one.

Fluorescence is like light recycling. Fluorescent rocks, laundry detergent additives, paint, and even some animals can re-emit light after something shines on them. Usually we’re talking about things getting hit with ultraviolet or ‘black’ light and re-emitting within the visible spectrum. This makes sense because as you progress along the spectrum of electromagnetic radiation, visible light is a bit lower in energy than ultraviolet light — you can’t expose something to lower energy red light and get it to fluoresce in UV, for example. Fluorescent things certainly fluoresce in daylight, but not enough to outshine the ambient light, so they’re most noticeable under a black light in an otherwise dark space.

Phosphorescence is a lot like fluorescence but stretched out over time — a slow glow. So you can shine light (visible or UV) on a glow-in-the-dark star and it re-emits light, too, but over a lot more time, so the glow continues for minutes or hours before it completely dies out. If you have a glow-in-the-dark toy or T-shirt, try “charging it up” with lights of different colors or intensities and checking out the glow that results.

Nature glows

Fireflies produce and use their own chemicals, luciferin and luciferase, to dazzle and attract potential mates — and sometimes to lure prey. A surprising number of marine critters are bioluminescent, too, like dinoflagellates (plankton) that glow when disturbed, the angler fish, and some squid (perhaps they are blending in with starlight from above). Headlines occasionally announce a new genetically engineered “glowing” kitten, rabbit, plant, sheep, etc., but they are almost always talking about fluorescence instead of bioluminescence, so the light is only seen when the animal is placed under ultraviolet light. (One useful application of this is the ability to track a protein related to a certain disease by getting the introduced gene for Green Fluorescent Protein (GFP) to link to the gene for the protein of interest). Some animals like scorpions and jellyfish (the original source of GFP) fluoresce naturally.

Cheap thrills

Sugar and adhesives can exhibit triboluminescence, in which friction or fracturing produces the light. This one is great to try out at home; you just need Wint-O-Green Lifesavers®, transparent tape and a very dark room (a buddy or a room with a mirror is helpful for the Lifesavers portion). Dr. Sweeting (that’s her real name) has more detailed instructions and explanation, but the big idea is that a tiny, but visible, amount of light is emitted when you peel tape off the roll and when you bite into the candy, crushing sugar crystals against each other. The wintergreen oil even improves the effect by fluorescing!

Are there any other kinds of luminescence? Yes! Incandescence, piezoluminescence, radioluminescence, etc. But that’s enough fun for one post. Go try out triboluminescence!

Just can’t get enough? Make sure to come early for the educational portion of HMNS’ LaB 5555 this Friday for more GLOW fun, and learn all about the science of what gives things light. I’ll be there doing demos to light up your night. For tickets and more info, click here!

Release your inner child — and maybe a fishie — at HMNS Sugar Land’s third birthday this Thursday

There is something fishy going on at the Houston Museum of Natural Science at Sugar Land.

Literally.

HMNS Sugar Land is celebrating a very special third birthday this Thursday, and with it, they’re unveiling a very watery gift for guests: a brand new, 2,000 gallon aquarium!

Who wants to Go Fish! in Sugar Land?

Something fishy is going on at HMNS Sugar Land . . .

Patrons will get a peek at the just-expanded paleontology hall and release their inner kiddo with an adults-only party that’s fit for a 3-year old. Dig into a buffet full of childhood comfort food and bid on live auction items — like the chance to release the aquarium’s very first fish!

All proceeds benefit HMNS Sugar Land and its programming. Call Kristina Thompson at 281-313-2277, ext. 123 for ticket information.

What: HMNS Sugar Land Third Birthday Party
Where: HMNS at Sugar Land, 13016 University Blvd., Sugar Land, TX 77479
When: Thursday, Nov. 8, 6 to 9 p.m.
Cost: $50; advance purchase required

A Spirits & Skeletons wrap-up: 4,000+ guests, 13 Cruella Devilles and nearly 500 pictures

Were you one of the more than 4,000 costumed guests to grace Spirits & Skeletons 2012 on Friday night?

It was one of the best-attended events in museum history, and we were delighted to have everyone out in full, freaky regalia. We’ve compiled a few of our favorite snapshots below:

To peruse the full gallery of nearly 500 photos by Catchlight Group and order prints of your favorites, click here!

Spirits & Skeletons 2012!
ZOMG ROFL it’s LMFAO

Spirits & Skeletons 2012!
More like Beelzehub(ba hubba)

Spirits & Skeletons 2012!
Rosie finds Scooby Doo riveting!

Spirits & Skeletons 2012!
I went to Prom with these people. No joke here, just the facts.

Spirits & Skeletons 2012!
There’s history here, I can feel it.

Spirits & Skeletons 2012!
Ironman meets Leather Lady.

Spirits & Skeletons 2012!
Jellyous?

Spirits & Skeletons 2012!
It’s heart not to have a blast at HMNS.

Spirits & Skeletons 2012!
There! There in the world is Carmen San Diego.

Spirits & Skeletons 2012!
Rocket maaan, on his way to Moriannn alone!

Spirits & Skeletons 2012!
If Keeping Up with the Kardashians is what’s wrong with America, Duck Dynasty is what’s right.

Spirits & Skeletons 2012!
You had me at cat breading.

Spirits & Skeletons 2012!
Fred Flintstone parties in the paleo hall.

Spirits & Skeletons 2012!
Is that a banana on your person, or are you just happy to see us?

Spirits & Skeletons 2012!
Erhmagherd, binders full of women!

Spirits & Skeletons 2012!
Dancing with the dino.

Spirits & Skeletons 2012!
In the thumbnail version, I thought this lovely young lady was a narwhal. Maybe next year?

Spirits & Skeletons 2012!
McKayla Maroney is impressed!

Spirits & Skeletons 2012!
Can pandas be the next villains of Gotham? Imagine the pandamonium.

Spirits & Skeletons 2012!
Who doesn’t love the story of Little Red Riding Hood and the big, bad Chewbacca?

Spirits & Skeletons 2012!
Who are these freaks?

Spirits & Skeletons 2012!
Do I make you … oh never mind.

Spirits & Skeletons 2012!
Molly & The Ringwalds rocked it.

Spirits & Skeletons 2012!
This guy went as a nevernude.

Spirits & Skeletons 2012!
Zombie Christopher Lloyd?