Brine, Baby, Brine

We know a great butcher. Still, lean meat in our house is more likely to be basic white meat, like pork or chicken, than filet mignon. White meat is lower in fat and cholesterol than red meat, but you also lose flavor and juiciness in the bargain. To make the most of your meat, try brining. The most basic brine is simply salt and water. Don't worry, it won't make your meat saltier, but it will make it juicier. Soaking white meat in a brine allows the salt to penetrate individual cells and hold moisture in during the cooking process. You can also add seasonings to the brine so your meat gets a boost of flavor at the same time. Both Old Bay and Bell's poultry seasonings dissolve well in a brine and add tons of flavor, so they're two of our favorites. Try one of these ideas, and click here for step by step brining instructions for the grill.

Crispy Sage Chicken: Mix a brine of 2 Tablespoons of Bell's seasoning, 1/4 cup of kosher salt, 1 quart of hot water, and 1 quart of ice cubes. Brine 4 medium boneless, skinless chicken breasts for 2 hours. Remove breasts from brine and roll crushed whole grain cereal, such as Wheaties. Bake in 375F oven for 30 minutes or until cooked through.

Seared Seasoned Pork: Combine 2 Tablespoons of Old Bay Seasoning, 1/4 cup of kosher salt, 1 quart hot water and 1 quart ice to make the brine. Brine one pork tenderloin (usually about 3/4 lb) for 30 minutes to 1 hour. Remove pork from brine, slice into medallions about 1.5 inches thick, and pat dry. Sear medallions in preheated pan over medium high heat about 2 minutes on each side. Add 1/4 cup low sodium chicken broth, cover pan, and cook until pork reaches 140F.

Of course, you can also use a basic brine to prepare the meat for any of your favorite recipes. Give brining a try and give your dinner, and your diet, a whole new dimension.