And now, a chillier beverage

Just released this summer, T.G.I. Friday's Ready-to-Serve Flavored Mojitos, available in Passion and Berry flavors.

The drink that's an icon in Miami -- and carries that Latin twist -- has reached widespread popularity, but sometimes you might get the urge to have a sip, but don't have all the ingredients. For instance, anyone who's ever grown mint is probably afraid to keep any of it on their property. Or else they'll soon find themselves under seige by a plant that cannot be contained, with the exception of a nuclear waste repository.

TGIF's line has the mint, sugar and lime flavors, allowing for the perfect cocktail every time. And since the rum is already included, all people have to do is pour over ice and enjoy. T.G.I. Friday's Flavored Mojitos are available wherever spirit-based beverages are sold.

The suggested retail prices are $12.99 for the 1.75 L, $6.99 for the 750 ml and $1.99 for the 200 ml.

A Louisiana coffee export

More food news from NOLA, and the familiar image of the French Market off Jackson Square is a classic representation of the Crescent City.

Current research shows that a moderate intake of caffeine, approximately two cups/200 mg per day, will not harm a developing fetus. It has also been suggested that heavy coffee drinkers who are expecting should decrease consumption of caffeine by turning to decaffeinated or chicory coffees. Expecting mothers have three options for coffee blends with a smaller dose of caffeine, while still maintaining the richness of a pure roast coffee.

Expectant mothers are asked to adjust their eating habits by eliminating foods such as lunch meats, mayonnaise and raw meats or seafood but are not required to give up a full-bodied cup of coffee. Doctors have recommended that caffeine products along with artificial sweetener are safe for both mother and baby when consumption is regulated.

From the folks at French Market Coffee comes a pitch for their chicory blends:

According to Jesyka Bartlett, fourth generation and Director of Marketing for French Market Coffee, “Coffee is ingrained into people’s lifestyles. It’s what makes a great morning and is a soothing luxury in a hectic day. Expectant mothers still desire, along with other cravings, a fresh brewed cup of coffee that serves as a delicious escape.”

Bartlett adds, “Moderation is the key to any dietary plan. The key is to find the balance between your favorite food and drink – without compromising on flavor or quality.”

There are now three options for expectant mothers who desire the full-bodied taste of coffee. The first being the standard decaf coffee which has been an option for expectant mothers for years.

The second option, to which many Southerners are devoted, is Coffee & Chicory, which is a combination of ground coffee beans and ground chicory, the root of the endive plant. This type of coffee offers less actual caffeine than pure coffee because of the combination.

Because of the natural decaffeination processes and the chicory, Decaf Coffee & Chicory provides an even less caffeine than pure coffee. The French Market Coffee blend is ideal for expectant mothers because the Decaf Coffee & Chicory still provides the full, rich flavor of fine coffee with a hint of a chocolate taste.

“Over the past century, French Market Coffee has perfected the art of coffee roasting.” says third generation coffee roaster, Fraser Bartlett, “Our Decaf Coffee & Chicory maintains the same standards that our consumers expect, while offering a full-bodied taste for those who prefer a less caffeinated option.”

The third option is a cold brew concentrate which is a shelf-stable product that when mixed with milk offers a serving of dairy. The cold brew can also be a refreshing alternative to the traditional hot coffees as a reduced acid option for expectant mothers whose stomachs are often sensitive to food acidity.

Expectant mothers now have more options than ever to still enjoy a cup of coffee while following doctor’s orders to insure the health and well being of both mother and baby, while not compromising flavor standards.

Can your diet fight a superbug?

A story released by the AP today discussed the recent rise in cases of a particular superbug – C Diff.

“The number of Americans hospitalized with the dangerous intestinal superbug Clostridium difficile has been increasing by more than 10,000 a year, and the germ was a factor in nearly 300,000 hospitalizations in 2005, more than double the number in 2000,” a new study says.

Superbugs have an incredible resistance to antibodies, thus causing digestive distress not only when the person is infected but after the harsh treatment used to kill the bacteria.

Dr. Ann Louise Gittleman, author of "The Gut Flush Plan," (Avery, 2008) is a well-known expert in superbugs and digestive health and has fabulous tips on how to avoid superbugs such as C Diff and MRSA:

Eat a high-fiber diet – broccoli contains an antioxidant that fights against superbugs
Cook with rhubarb –good for the intestines
Avoid milk and other lactose products
Use spices such as cinnamon, sage, tarragon and oregano that kill superbugs
Chew on licorice
Drink plenty of water

Should you be infected:
Increase probiotic intake – this good bacteria lives in your gut and can be killed by antibiotic treatments for superbugs. Up your intake before and after to avoid diarrhea and other unpleasant side effects.

How sweet it is: Honey's other uses

The time is right for sports "naturals" to make a comeback.

Players who favor natural training methods are part of a growing trend. That is why the National Honey Board has enlisted the help of former Major League pitcher Turk Wendell in support of a natural energy source: pure honey.

Wendell will step up to the plate and pitch the natural energy message to fans of Minor League Baseball this season. Wendell, known as much for his eccentricities in baseball as his pitching, is literally a "natural" for the Honey Board promotion. He prefers using honey as an energy booster. Providing 17 grams of carbohydrates per tablespoon, honey is a natural source of readily available carbohydrates which helps improves performance and speeds the recovery of muscles prior to, during and after exercise.

Preliminary data from the University of Memphis Exercise and Sports Nutrition Laboratory suggest that honey is as effective as glucose for carbohydrate replacement during endurance exercise.

"Nature provides one of the best energy boosters, and it is versatile and delicious," Wendell said. "Although I like using honey on my muffins, toast and pancakes, I really enjoy eating it straight from the bottle."

Wendell started out his professional career in the Minor Leagues as a relief pitcher for the Pulaski Braves. He eventually moved up to the Majors and played with the Chicago Cubs and the New York Mets. Wendell appeared in the playoffs twice with the Mets, in 1999 and 2000, including an appearance in the 2000 World Series.

In addition to partnering with Wendell, the Honey Board is sponsoring three Minor League teams: -Durham Bulls, Raleigh/Durham Area, N.C., (affiliate of the Tampa Bay Devil Rays)-Iowa Cubs, Des Moines, Iowa, (affiliate of the Chicago Cubs)-Stockton Ports, Stockton, Calif. (affiliate of the Oakland A's).

Honey is the official natural energy booster for the three teams and will be featured in all training and clubhouse rooms. NHB's Minor League Microsite offers baseball club news, team standings, exclusive interviews with team mascots, great summertime honey recipes and downloadable recipe cards.

Sweet Sloppy Joes

1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup grated carrots
2 Tablespoons vegetable oil
1 lb. ground turkey or beef
1/2 cup tomato paste
1/4 cup honey
3 Tablespoons water
1 Tablespoon vinegar
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
4 hamburger buns
Salt and pepper, to taste

In a large pan over medium heat, sauté onions, celery and carrots in oil until soft. Stir in meat; cook 5 minutes, stirring frequently, until meat is browned and crumbly. Stir in remaining ingredients. Simmer, covered, 3 to 5 minutes. Season to taste with salt and pepper. Divide mixture evenly between hamburger buns to serve.

Easy Honey Chicken Wings

Makes 8 servings

1/2 cup honey

1/3 cup soy sauce

1/4 cup chili sauce

1 teaspoon garlic salt

1/4 teaspoon ground black pepper

8 drops red pepper sauce

3 lbs. chicken wings or drumettes

Combine honey, soy sauce, chili sauce, garlic salt, pepper and red pepper sauce. Arrange chicken on a single layer in a 9x13-inch baking pan and pour sauce over all. Turn chicken over to coat with sauce. Bake at 350F for one hour, turning once. Cool slightly and serve.

Navigating fast-food, smartly

Fast food fills you up, and the price is certainly right. But it’s loaded with calories. Even some healthy-looking menu items like salads can weigh in at over 800 calories. Beware the add-ons for salads, and while chicken salad sandwiches and wraps might be popular, remember that most are loaded with mayonnaise and sodium.

ShopSmart, from the publisher of Consumer Reports, pored over the calorie counts of dozens of items at top fast-food restaurants to find out if there's a way to eat healthy.

The bottom line: No fast food is perfect (even lower-calorie options may be loaded with sodium; some have more than a third of the recommended daily amount) so you shouldn’t eat it every day. But it turns out that wherever you eat, you can make good lower-calorie and lower-fat selections.

The 12 rules of fast-food ordering, from the July issue of ShopSmart:

Look up nutritional stats at a fast-food chain’s Web site before you go there so you can plan your meal.

Ask if you can order that burger, chicken sandwich, or other item without the cheese and sauce. Or ask if you can get the sauce on the side, or order a half-portion.

Pass up combination meals. They’re designed to be filling. (Read: larger with more calories.)
Choose grilled or roasted meats over fried ones.

Split appetizers or turn a side into a main course.

Skip the fries. Instead, get a baked potato or some veggies on the side. A large order of fries can set you back as many as 600 calories. If you can’t live without them, split a large serving or order a small one and save 300 calories

Stick with “original” or “traditional” burgers and sandwiches, which tend to be smaller than newer menu items. And stay away from anything crispy, like Burger King’s Tendercrisp Chicken Sandwich (790 calories).

Don’t eat the top bun or bread slice.

Steer clear of regular mayo and cream dressings. Instead, ask for mustard, salsa, and low-fat mayo.

Question the salad. Order a salad but not one that comes in a calorie-dense deep-fried shell or is covered with cheese, croutons, or deep-fried or breaded meats.

Have a glass of water or a sugar-free drink. Regular sodas can have up to 400 calories a pop.

For dessert, stick with frozen yogurt or light ice cream—the child’s cup or cone size.

And don’t think that some fast-food restaurants are better for your waistline than others. A recent study found that at Subway—famous for its ads featuring Jared “The Subway Guy,” who lost more than 200 pounds eating at the chain restaurant—people ended up eating about 350 more calories than they did at McDonald’s.

For everything, there is a season: shrimp

Anyone going to the Redneck Riviera has seen scores of signs for fresh shrimp to take home with "we pack to travel" signs scrawled on the sides of sheds. The Gulf Coast is all about shrimp. And few cities do shrimp as well and as varied as do the folks in NOLA.

Warning: Rant coming.

The Gulf Coast shrimping industry has taken a whacking in recent years -- not just from boats wrecked by Hurricane Katrina but by farm-raised, imported shrimp from Asia. Reports of pesticides, antibiotics, chemicals and bleaching agents abound about the import shrimp industry, and the foodie advocates who keep up with monitoring production are alarmed at the amount of laxness that goes into inspecting the factory farms that churn this stuff out and send it over here, as well as the way it is produced. One image from a foreign corresponent summed it up nicely: Here's your Asian shrimp "farm," which sounds bucolic, until you look next to the artificially "clean" water and see there's a dying rice field because of all the chemical residue from the shrimp vats.

Other reasons to be asking your grocer where your shrimp comes from abound.

End rant. Back to our story on shrimp.

The arrival of the season’s fresh shrimp is always a cause for celebration. Because shrimp is available year-round, it’s easy to overlook the pleasures of enjoying it at the peak of freshness. Locally caught Gulf shrimp boasts a distinguishing taste thanks to its native waters and the nutrients upon which it feeds in the wild. Summer is the perfect time to savor this “bayou gold.”

“This year, Louisiana is expected to bring in over 100 million pounds of shrimp for the season," said Ewell Smith, Executive Director at Louisiana Seafood Board. “I encourage everyone to purchase the freshest catch from a neighborhood source to help keep our regional economy strong.”

“Growing up in South Louisiana, I've always loved the flavor of Gulf Coast shrimp – and I can't imagine shrimp season without a traditional shrimp boil made with Zatarain's. Each year, the fresh catch reaffirms my passion for local ingredients and our regional cooking – and provides a natural excuse to enjoy them,” said John Besh, chef/owner at Restaurant August in New Orleans. (You might remember him from being on The Next Iron Chef on Food Network. He's also a promotional spokesman for the "My Louisiana" tourism spots that are just too cool.)

Besides the classic shrimp boil, there are other peak seasonal ingredients that make great complements to the fresh catch. Summer sweet corn beautifully mirrors

Gulf shrimp’s inherent sweetness in Chef Besh’s Shrimp and Crab Fritters with Creole Tomato Dressing. And, the delectable flavor of fresh green tomatoes are a perfect foil for his take on remoulade in Pan-Fried Green Tomatoes with Shrimp Remoulade.

New Orleans-Style cuisine has always centered on fresh seafood caught in local waters, with rich and distinctive flavor combinations like traditional New Orleans Barbecue Shrimp. There are many twists on this classic – and none would dare include barbecue sauce! A perfect way to celebrate shrimp season, this rich and zesty “Big Easy” favorite – bursting with the flavors of Worcestershire sauce, Zatarain’s Creole seasoning, cracked black pepper and beer – is perfect for sopping up with lots of crusty bread.

Shrimp and Crab Fritters with Creole Tomato Dressing

Recipe created by John Besh, Executive Chef of Restaurant August, New Orleans

Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 15 minutes

Creole Tomato Dressing:
1 cup mayonnaise
1 small Creole tomato, seeded and chopped
1 clove garlic
2 tablespoons Creole Mustard
3/4 teaspoon Creole Seasoning

Shrimp and Crab Fritters:
1 cup (1/2 package) Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
Vegetable oil (for frying)

FOR THE DRESSING, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.

FOR THE FRITTERS, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.

POUR oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.

Makes 8 servings.

Pan-Fried Green Tomatoes with Shrimp Remoulade

Recipe created by John Besh, Executive Chef of Restaurant August, New Orleans

Prep Time: 30 minutes
Refrigerate: 1 hour
Cook Time: 15 minutes

Shrimp Remoulade:
1 quart water
4 teaspoons salt
1 1/2 pounds medium shrimp (40 to 50 count), peeled and deveined
1 teaspoon Concentrated Shrimp & Crab Boil
3/4 cup mayonnaise
1/4 cupCreole Mustard
1 shallot, minced
1 tablespoon Creole Seasoning
1 tablespoon Prepared Horseradish
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon paprika
1/4 teaspoon celery salt

Green Tomatoes:
1 cup Zatarain's Seasoned Shrimp-Fri
3 large green tomatoes, each cut into 4 slices (1/2-inch thick)
1/2 cup buttermilk
1/2 cup canola oil, for frying
Creole Seasoning (optional)

FOR THE REMOULADE, bring water and salt to boil in medium saucepan. Add shrimp and Shrimp & Crab Boil; return to boil. Remove from heat. Let stand 5 minutes. Drain shrimp well. Cool to room temperature. Coarsely chop shrimp. Mix remaining Remoulade ingredients in large bowl until well blended. Add shrimp; mix well. Cover. Refrigerate at least 1 hour to blend flavors.

FOR THE TOMATOES, place Shrimp-Fri in shallow dish. Dip tomato slices in buttermilk to moisten. Coat on both sides with Shrimp-Fri.

HEAT 1/4 cup of the oil in large skillet on medium heat. Fry tomato slices, a few at a time, 2 to 3 minutes per side or until golden brown. Drain on paper towels. Sprinkle tomato slices lightly with Creole Seasoning, if desired. Keep warm while frying remaining tomato slices, adding remaining 1/4 cup oil as needed. Serve Fried Green Tomatoes topped with Shrimp Remoulade.

Makes 6 servings.

New Orleans Barbecue Shrimp

Prep Time: 10 minutes
Cook Time: 10 minutes

1/4 cup (1/2 stick) butter
1 tablespoon Worcestershire sauce
2 teaspoons Creole Seasoning
1 teaspoon minced garlic
1/2 teaspoon coarse ground black pepper
1/2 teaspoon rosemary leaves, crushed
1 pound large shrimp (26 to 30 count)
3/4 cup beer, at room temperature

MELT butter with Worcestershire sauce, Creole Seasoning, garlic, pepper and rosemary in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes.

POUR beer into skillet. Cook and stir 3 minutes longer or just until shrimp turn pink. Serve immediately with French bread.

Makes 4 servings.

Since 1889, Zatarain's has been an authority on the fun and flavor of New Orleans. From its humble beginnings producing root beer extract, the company has grown to make more than 200 food products from Rice Dinner Mixes, Pasta Dinner Mixes, Breadings, Seasonings and Spices to Seafood Boils, Creole Mustard and other products based on authentic New Orleans–Style foods and seafood preparation. Now, people around the world recognize that to capture the true flavor of New Orleans–Style cuisine, you have to "Jazz It Up with Zatarain's." For information, recipes and Zatarain’s online store, visit the Web site.

Restaurants: a younger perspective

Summer break is here -- or almost here -- for most schoolchildren. To that end, let's find out what they'll want to eat on those days when the dinner bell rings at a restaurant.

Our guest poster of the day is Reggie Cook, a 12-year-old student at Oxford Middle School:


The thing that I look for in a restaurant is a Dessert Counter. One with Cookies, Cake and ice cream of all flavors. Another thing I look for in a restaurant is a large variety of foods. One from lobster to hamburgers to Ribs and everything in between.

Something else I look for in a restaurant is a Soda Fountain. The fourth thing I look for in a restaurant is a lot of Booths. Becuase I don't like sitting in tables where it seems I am in everybody's way.

The fifth thing I like in a restraunt is a buffet. Because I like to not to stick to a menu. The final thing is that the resaurant has to be BIG. Just for the comfort.

That is what I think a restaurant should be like.

Rustic Italian dinner, cheep cheep

Usethose inexpensive chicken thighs (we've been harping on them all spring) for this simple, dish from Sicily. Adapted (and roughly translated) from "La Cucina Siciliana di Gangivecchio" by Wanda and Giovanna Tornabene.

Italian Braised Chicken

3-4 pounds chicken pieces
an herb boquet (1 bay leaf, 4 sprigs of parsley, 1 small branch of rosemary, tied with a clean cotton string)
1/3 cup olive oil
1 onion, peeled and chopped
1-2 pounds red potatoes, diced
salt and black pepper to taste

In a large saucepan or Dutch oven, add the chicken, the herb boquet and enough water to cover the chicken; cover and cook over medium heat about 20 minutes. Transfer the chicken to the plate; toss the herbs, but save the broth and keep it hot while you:

In the same pan (drained of the broth that you saved), heat the olive oil, the onion and the potatoes. Cover and cook over medium heat about 15 minutes, turning occasionally, but don't break the potaotes. Season with salt and pepper.

Add the chicken and barely a cup of the hot broth. Gently combine the ingredients. Cover and cook for about 15 more minutes.

Peaches go beyond fruit tradition

There comes a time in almost every Southerner's summer when peaches stretch as high as a camel's eye. They call from roadside stands. They call from the back of a pickup parked on Noble Street.

And that doesn't even count the voodoo they work at the regular produce/grocery haunts.

The problem is, there are only so many peaches four people can eat during the day. The super-ripe fruit can go from tasty to terrible in a day or so. Turn your back, and your chucking out a basket that you'd once had high hopes for.

Ergo, the annual search for more uses for peaches.

They go great with pork, great with chicken. They're more versatile than we probably give them credit for being. Kind of a twist on familiarity breeding contempt... or ignorance.

Kick up your peaches this summer.

Healthy Oat Peaches and Cream Muffins

Prep time: 15 Minutes

Cook time: 20 to 25 Minutes

1 cup flour

1/4 cup quick oats

2/3 cup plus 1 tablespoon firmly packed brown sugar, divided

1/3 cup oat bran

2 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 cup low-fat cream cheese

1 cup peeled, chopped peaches, divided

1 cup skim milk

3 tablespoons vegetable oil

2 teaspoons vanilla extract

1 egg

1/3 cup toasted, chopped walnuts or pecans

Preheat oven to 350°F and spray 12 muffin tins with non-stick cooking spray.

Combine dry ingredients in a medium bowl, reserving 1 tablespoon brown sugar; mix well and set aside.

Stir together cream cheese and the reserved 1 tablespoon brown sugar. When well blended, fold in 1/4 cup peaches. Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened. Lightly stir in remaining peaches and walnuts.

Spoon 3/4 of the mixture into prepared muffin tins. Place a teaspoonful of the cream cheese mixture in the center of each then spoon remaining batter over the top.

Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Original Recipe Makes 12 Servings

Peach and Turkey Skewers with Ginger-Soy Sauce

Cook time: 10 minutes

1 pound boneless turkey OR large chicken breasts, cut into 1-inch cubes

1 medium (3/4 pound) fresh peach, cut into large wedges

2 large zucchini, cut into chunks

3 tablespoons low-sodium soy sauce

2 tablespoons honey

2 tablespoons vegetable oil

1 teaspoon ground ginger

Alternate turkey, peaches and zucchini on skewers. Mix soy sauce, honey, oil and ginger. Brush over skewers and grill over medium coals, brushing with sauce and turning once, for 10 minutes or until turkey is cooked through. Original Recipe Makes 4 Servings

Flank Steak with Grilled PPN Salsa

Prep time: 15 minutes

Cook time: 20 to 25 minutes

1 peach, pitted

1 plum, pitted

1 nectarine, pitted

1-2 jalapeno peppers, stemmed and seeded

1/4 cup minced red onion

2 tablespoons minced cilantro

1 tablespoon lime juice

2 pounds flank steak

2 teaspoons garlic salt

1 teaspoon ground cumin

1 teaspoon oregano

1/2-1 teaspoon chipotle or ancho chili powder

Cut each piece of fruit into 8 slices. Place fruit and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char. Let cool, then chop and place in a medium bowl with onion, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve.

Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat.

Place on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter.

Serve with grilled PPN salsa.Original Recipe Makes 7 Servings

Per serving: 320 calories, 35g protein, 7g carbohydrate, 17g total fat, 90g cholesterol, 630mg sodium, 1g fiber.

Out of the fire and into the saute pan

Tired of chicken, but can't wean yourself from it, financially? Here are some new twists to perk up that bird.

Defined as “cooking food quickly in hot fat over moderate or high heat,” sautéing is usually done in a wide pan with straight sides. It is one of the easiest and most popular ways to cook chicken, as it imparts the delicious flavors of oils or butter directly into the meat. There is little technical difference between the sauté and fry methods of cooking, although sautéing usually involves using less oil.

It also helps give chicken a little crust -- and a boost in the flavor department.

Chicken Cutlets Sautéed with Arugula, Raisins and Shallots is a new twist on the Italian favorite, chicken marsala. Start with boneless skinless chicken breast halves that are either cut thin, or pounded to about one-half inch in thickness. Coat with flour and sauté. Add sautéed shallots and a sauce blend of marsala wine, golden raisins and chicken stock. Just before serving, add bittersweet arugula leaves to the pan and sauté to wilt. Serve the sauce poured over the chicken and greens. A side dish of rice is a nice accompaniment that will soak up the delicious marsala sauce.

Another beautiful dish is Sautéed Chicken Breasts with Edamame and Mushrooms. Begin by flavoring chicken stock with star anise, ginger, scallions, sesame oil and a packet of white miso soup mix. Bring to a boil, reduce down to about one cup, and strain. Coat pounded boneless and skinless chicken breast halves in panko crumbs and sauté in a combination of canola and sesame oils. Finish by sautéing sliced Portobello or shiitake mushrooms and shelled edamame (soy beans). This dish is also delicious served with white or brown rice, or with baby potatoes.

Chicken Cutlets Sautéed with Arugula, Raisins and Shallots

Serves 4
8 chicken cutlets (breast halves sliced thin), about 2 pounds ½ cup Marsala wine
3 TBLS golden raisins
2 TBLS butter, divided
2 TBLS olive oil, divided
1 cup thinly sliced shallots
½ cup all-purpose flour
1 ½ tsps salt, divided
½ tsp black pepper, divided
1 cup chicken stock
3 cups baby arugula (about 4 ounces)

In small bowl, combine Marsala wine and golden raisins. Set aside and allow raisins to soak.

In large sauté pan over medium heat, warm 1 tablespoon butter and 1 tablespoon olive oil. Add shallots and cook, stirring, until golden brown. Remove to small bowl.

In plastic bag with zip-close top, combine flour, 1 teaspoon salt and ¼ teaspoon black pepper. Add chicken cutlets and shake well until coated evenly. In same pan used to cook the shallots, add remaining 1 tablespoon butter and 1 tablespoon oil; warm to medium heat. Shake extra flour from chicken and add to pan. Saute for 2 – 3 minutes; turn to other side and sauté for additional 2 – 3 minutes. Remove to plate.

In same pan, pour wine and raisins. Bring to a boil over high heat and cook until wine is reduced by half, about 2 – 3 minutes. Add chicken stock and remaining ½ teaspoon salt and ¼ teaspoon black pepper. Boil until stock is reduced to almost half, about 3 – 4 minutes.

Add arugula to pan and stir until just wilted, about 30 seconds. Add chicken and shallots back to pan to warm well. Spoon sauce over chicken to coat.

Remove chicken and arugula to plate. Spoon sauce over chicken to serve.

Nutrition Information, Per Serving:
520 calories; 18 g fat; 6 g saturated fat; 30 g carbohydrate; 9 g sugar; 50 g protein; 1 g fiber

Sautéed Chicken Breasts with Edamame and Mushrooms
Serves 4
4 chicken breast halves, boneless and skinless (about 1 ½ - 2 pounds)
3 cups chicken stock
2 pieces star anise
1 package instant white miso soup mix (.50 ounces)
1 tsp sesame oil
3 pieces sliced fresh ginger, about 1/4” thick each
1 TBLS sliced scallions
1 egg
1 tsp soy sauce
1 cup panko bread crumbs
3 TBLS sesame seeds
3 TBLS canola oil
3 TBLS sesame oil, divided
¼ cup sliced scallions
5 ounces shiitake or Portobello mushrooms, sliced
1 cup shelled frozen edamame (soy beans), thawed

Preheat oven to 200 F. In large saucepan, combine chicken stock, star anise, soup mix, 1 teaspoon sesame oil, ginger pieces and 1 tablespoon sliced scallions. Bring mixture to a boil, reduce heat slightly and cook until stock is reduced to about 1 cup (about 25 minutes). Strain solids from stock and set aside.

While stock is reducing, pound chicken breast halves to ½ inch thickness. If breasts are large, cut in half length-wise. In small bowl, beat together egg, soy sauce and 1 tablespoon water. In medium bowl, combine panko and sesame seeds. Dip each chicken piece in egg mixture and then in panko mixture, pressing crumbs to chicken to adhere.

In large saucepan over medium high heat, warm 1 tablespoon canola oil and 1 tablespoon sesame oil. Place chicken in pan in one layer and sauté for about 4 minutes per side. Remove to oven-proof platter and place in oven to keep warm. Repeat with remaining chicken, adding 1 tablespoon canola oil and 1 tablespoon sesame oil for second batch. Place all chicken in warm oven.

In same pan, add remaining tablespoons canola oil and sesame oil. Add ¼ cup scallions and sauté over medium heat for about 1 minute. Add mushrooms; sauté over high heat for about 3 minutes until mushrooms are softened. Add edamame and sauté for 3 – 4 minutes until heated throughout. Add reserved stock to pan; bring to a boil and cook 3 – 4 minutes to reduce liquid by about ¼ cup. Serve by spooning sauce and vegetables onto platter, topped with warmed chicken.
Nutrition Information, Per Serving:
620 calories; 34 g fat; 5 g saturated fat; 23 g carbohydrate; 1 g sugar; 52 g protein; 4 g fiber

Recipes and photos courtesy of the National Chicken Council.

Win a dinner with Ted Allen

In celebration of the two-year anniversary of "My Circle," Alltel is giving one lucky "My Circle" customer the opportunity to reconnect with their "Circle of Friends" and family with a luxury vacation at one of the country's top vacation destinations in Alltel's "My Circle Reunion" text-to-win sweepstakes.

The grand prize package features an all-expenses paid "Circle of Friends" reunion at the winner's choice of three relaxation hot spots: Key West, Fla., Las Vegas, Nev. or Palm Springs, Calif. While enjoying four days and three nights in luxury accommodations, the "My Circle Reunion" winner and their guests will partake in their choice of entertainment activities. The entire party will also enjoy the culinary genius of celebrity chef Ted Allen as he prepares a special meal for the winner and guests.

"I'll cook for you, and you don't have to worry about how much it costs," says Allen, a regular judge on Iron Chef American and a star on Bravo's Top Chef.

To help the group keep in touch long after their lavish getaway, the winner and "Circle of Friends" will each receive a new wireless phone and a $200 Alltel gift card. Through Saturday, "My Circle" customers on eligible plans can enter by texting CIRCLE to 102102 or visiting alltel.com/circlereunion; new customers who sign up before May 31 are also eligible to win the reunion prize package; see the official rules for more info.

Food trivia of a non-cancerous kind

Occasionally the folks from RealAge will fire something our way. This morning, they're touting vegetables that, some studies say, could reduce your risk of pancreatic cancer. The relationship between diet and health (specifically cancers) has been heightened in the last 10 years. It's only fitting that probably the most lethal of all cancers -- pancreatic -- is being studied to see if there's a food/diet change that might help stave off this deadly, deadly disease.

In an 8-year study, people who consumed the highest levels of three powerful flavonols -- kaempferol, quercetin, and myricetin -- reduced their risk of pancreatic cancer by 23 percent. Not too shabby. And no doubt due to the fact that this super trio of flavonols helps quell oxidative stress, a cell-damaging process that, left unchecked, may pave the way for cancer and other bad health news.

Onions and certain leafy greens like arugula (above. Thanks, Whole Foods) are one way to get these particular flavonols. Here are some others:
Kaempferol: kale, swiss chard, endive, raw spinach, chives, and white beans

Quercetin: asparagus, apples, buckwheat, and tea

Myricetin: fennel, blueberries, cranberries, and carob flour

Thrill of the Grill, an update on evil sauce

Andy and I have been watching the Thrill of the Grill week on Food Network. Last night, the focus was on the Bama-cue championship in Mobile. Watching some of the entrants brought to my mind a recurring debate I have with anyone who'll listen and, barring an available audience, myself.

A handful (OK, one team really stood out in doing this) of competitors made a big, big deal out of their sauce. When the camera crew went to the restaurants, the ribs or pulled pork were drowned in sauce. If there was any meat under there, it would have taken a jaguar to sniff it out.

My point: Good meat, whether it's a steak or a piece of chicken or a slab of ribs, should be able to stand on its own and not have to swim in sauce to get its flavor, its character. Food is not a conduit for sauce; if you're so hopped up for sauce, toss it in a bowl and eat it as soup.

I tell my friends, when they come over and eat my food, if I've done my job, it shouldn't need any sauce at all. I'll offer sauce (homemade, of course), but I expect it to be used as an enhancement only -- not as a baptismal dunking with which the diner hopes to wash away the sins of a bad piece of meat, poor cooking technique or inadequate seasoning before the food hits the grill/smoker/oven.

I love the movie "Fried Green Tomatoes," but any self-respecting Southern barbecuer would never say, "The secret's in the sauce." That line always makes me mad.

Also last night, I was horrified when one woman put a seasoning on a brisket slab and said, "That's what gives it a smoke ring." No, ma'am. Prolonged exposure to smoke is what gives it a smoke ring. Andy, aka The Judge, mentioned that the Kansas City Barbecue Society was going off looking for "smoke rings" because people have figured out how to fake them. Shame, people. Shame.

In praise of church ladies

A culinary and horticultural odyssey has been under way in our back yard for the bulk of the spring. What started as a collection of thrown seeds -- and a makeshift green house cobbled together from an overturned soccer goal and a roll of leftover hardware plastic -- has turned into an herb garden that would make a Frenchman envious.

The 5-year-old (and thrower of the seeds) has been tending to her plants, which, in our rainfall bounty, form a lush collection of chervil, dill, sorrel, flat-leaf parsley, basil, thyme, cilantro (above right), a few zinnias and one bean plant she popped into a cup during Plant Week at preschool. It's now stretching four feet and in need of a larger support trelllis.

A few Sundays back, I lamented to one of my church ladies that we didn't know what to do with some of the seeds the little gardener had chosen to sow. I was all too familiar with the 15-year-old settings of rosemary, oregano, sage and other perennials up on the larger garden slope; the new stuff? Clueless.

Into our life comes a super cool book that, sadly, is out of print but was languishing in a lady's house and in need of a good home. That sorrel and borage that had been confounding me? In there. Same with ways to make all-natural potpourri, sachets, vinegars, herbal teas. Now that our cilantro is starting to go to seed (a process that's fascinating to watch a young person observe), we'll know what to do with the seeds that come from those flowers -- they'll turn into the herb we call coriander.

The basil isn't as robust as we'd hoped, but it's there. The dill, in her words, "Is growing like crazy." She's already forming her list for next year, and the herb book is rarely far from her.

Italian zing straight from the bottle

It might appear that Italy is on my brain today, but it's really just coincidence that the folks from Limonce passed these items along the same day we're cooking Italian in What's Cooking Tonight and Mario Batali is anchoring a grilling package in the Wednesday paper.

A gold medal winner at the 2008 San Francisco World Spirits Competition, Limoncé is crafted in Trieste, Italy, and created from the essence of Mediterranean sun-ripened lemons (cue sultry music), steeped in the finest spirits in order to extract the essential oils and aromas from the fruit. After extraction, the spirit is tempered with a bit of sweetness to produce this smooth lemon liqueur—the perfect balance between tangy and sweet. A bottle runs around $21, but a little goes along way, especially in cooking.

Lemon Almond Cookies

(far right)

1/2 lb. (2 sticks) unsalted butter, softened

1 cup sugar

4 egg yolks

2 tsp. Limoncé Limoncello

1 1/2 tsp. vanilla extract

Zest of 1 lemon

2-1/3 cups all purpose flour, sifted

Pinch of salt

1/2 cup raw almonds (with skin), chopped fine

Cream together the butter and sugar. Add in the egg yolks, one at a time until combined. Add in the Limoncé, vanilla, lemon zest, flour and salt. Mix until completely combined. Wrap tightly and refrigerate dough for at least 2 hours.

Separate dough into six equal parts and roll each part into a log shape. Next, roll each log in the finely chopped almonds. Cut discs from the log, a little less than 1/4 inch thick, and place on a non-stick cookie sheet.

Bake for 10 minutes until lightly golden brown. Remove from cookie sheet soon after cookies come out of oven and let cool. Makes 60 cookies.

Limoncé Glazed Sugar Cookies
(above, left)
2 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking powder

8 Tbs. butter, softened

1 cup sugar

1 large egg

2 tsp. pure vanilla extract

1/2 tsp. fresh lemon juice

Zest of one lemon

2 Tbs. Limoncé Limoncello

Limoncé Glaze:

2 cups powdered sugar

4 Tbs. Limoncé Limoncello

2 tsp. vanilla

2 tsp. heavy cream

Zest of 1 lemon

Preheat oven to 350 degrees. Sift together flour, salt, and baking powder and set aside. Cream together the butter and sugar. Add the egg, then the vanilla, lemon juice, lemon zest and Limoncé. Add the dry ingredients to the butter mixture, and mix until just combined. Let rest in the refrigerator for 30 minutes.

Take 1/4 of the dough at a time, and roll out to about 1/4 inch thick. Using a cookie cutter, cut out the cookies and place on a non-stick cookie sheet, making sure to leave about 1/2 inch between each cookie. Bake for 10 minutes, until lightly golden. A few minutes after coming out of the oven, remove to a cooling rack and let cool.

Now make the glaze. Mix all ingredients for the glaze together. The glaze consistency should be slightly thick.
When cookies are well cooled, glaze them by dipping the cookie tops into the mixture so they are completely covered. For a more stylized look, put the glaze into a pastry bag and squeeze onto the cookies in a decorative pattern (this can also be done by putting the glaze in a zip lock bag and cutting a small opening in one corner where you can squeeze the glaze out). Let dry thoroughly, about 1 hour. Makes about 30 cookies.

Grilled Shrimp Risotto

Marinade:

1/3 cup extra virgin olive oil

4 cloves of garlic, sliced

2 Tbs. Limoncé Limoncello

Salt

Pepper

1 lb. raw medium shrimp, peeled and de-veined 6-8 skewers

Risotto:

7 cups chicken stock, low sodium

3 branches of thyme

3 Tbs. extra virgin olive oil

2 Tbs. butter3 shallots, finely diced

2 cups Arborio rice

1/3 cup parmesan, grated

Parsley Sauce:

3 cloves garlic, chopped

1/3 bunch parsley

1/4 cup Limoncé Limoncello

1/4 cup extra virgin olive oil

Juice of 1 lime

Salt

Pepper

Make the marinade for the shrimp. Heat a small frying pan to medium heat then add the olive oil. When the oil is hot, lower the heat and add the sliced garlic. Cook garlic slowly and do not brown, as it will give a bitter taste. Remove the pan from the heat, pour the garlic oil into a bowl and let cool. (Can be made ahead.)

Add the Limoncé, salt and pepper. Place the shrimp into the marinade. Let marinate for 30 minutes.

Now start the risotto. You will need two saucepans. Add the chicken stock and thyme to one saucepan. Keep the stock just below a simmer.

In the other saucepan, turn the heat onto medium and heat the olive oil and butter. Add the shallots and sauté till translucent, about 3 minutes. Add the rice and then stir the rice in the pan until ONLY the very center of the rice grain is opaque, about 2 minutes or a little more. Then slowly add about 2 ladles of stock, and stir until the liquid has been absorbed. Continue to add stock 2 ladles at a time, slowly stirring, until all of the stock has been absorbed. Finish the risotto by stirring in the parmesan at the very end.

Cover and let rest while preparing the shrimp.
Preheat a barbeque, grill pan or indoor grill. Skewer shrimp, using 2 skewers at a time, so the shrimp do not flip around when turned. Approximately 8-10 shrimp can be placed on each set of skewers. Grill shrimp, about 3 minutes per side. Let the shrimp rest for a few minutes while you make the parsley sauce.
In a food processor, chop up the garlic first. Add the parsley, and chop again. Add the remaining ingredients and run the processor until everything is combined. Place the risotto in a bowl, arrange the grilled shrimp on top and spoon the parsley sauce over the shrimp. Serve immediately. Serves 4.

Herbed Pork Tenderloin with Limoncé
2 Tbs. rosemary, chopped

3 Tbs. sage, chopped

1-1/2 Tbs. thyme, chopped

1 bunch Italian parsley, chopped

3 lemons, 2 very thinly sliced, 1 used for juice

1/3 cup Limoncé Limoncello

1/2 cup Chardonnay

2 Tbs. Worcestershire sauce

Salt

Pepper

2 pork tenderloins (about 2-1/2 to 3 pounds total)

1/2 lb. pancetta, thinly sliced (or 6 slices of bacon)

4 Tbs. extra virgin olive oil

Preheat oven to 400 degrees. Chop the fresh rosemary, sage, thyme, and parsley and put aside. Thinly slice 2 lemons. Mix together the Limoncé limoncello, Chardonnay, Worcestershire sauce, salt, pepper and the juice from one lemon. Marinate the pork tenderloins in the Limoncé and wine mixture for 30 minutes.

Take the pork tenderloins out of the marinade and place in a baking dish. Liberally spread the chopped fresh herb mixture over both tenderloins.

Next, lay slices of lemons over the herbs and then put the pancetta over the lemons. Drizzle with the extra virgin olive oil. Bake for 40 minutes. Remove and let rest for 10 minutes.

Drape a piece of foil over to tent while the meat rests. Slice the meat and serve with new potatoes and asparagus.

Sharpening our knife-buying skills

Chicago Cutlery is introducing the Fusion Collection, a line of professional stainless steel forged blades featuring non-slip, thermoplastic polymer handles. The black non-slip, cushion-grip handles on the utility knives are designed with contrasting stainless steel end caps for a sleek, contemporary look.

The blades are crafted of high-carbon forged professional stainless steel—for stronger, harder blades that resist stains, rust and pitting—and are engineered with Chicago Cutlery’s signature Taper Grind edge for optimum sharpness and easy resharpening. Forged bolsters—the raised area between blade and handle—provide weight and balance and keep fingers safely away from blade edges.

The centerpiece of the Fusion series is the 18-piece block set that includes a 3” peeler; 3¼” parer; 5” utility; 5” Granton-edge partoku (an Asian-style knife that melds a parer with a santoku); a 7” Granton-edge santoku; 7 3/4” chef knife; 7 3/4” reverse scalloped bread knife; 8” slicer, all with black non-slip handles, plus eight 4¼” fine-edge steak knives and a sharpening steel with stainless steel handles.

The knife block is made of sturdy, eco-friendly bamboo with a stainless steel faceplate. Edge-saver polymer slot inserts protect and preserve blades. The 18-piece block set carries a suggested retail price of $179.99.

The Fusion series also includes cutlery sets and open stock items. They are: 4-piece set of 5” fine-edge steak knives ($39.99); 3-piece set that includes a 3¼” parer, a 5” utility and a 7 3/4” chef knife ($39.99); 2-piece set of a 3¼” parer and 5” Granton-edge partoku ($24.99); a 7 3/4” chef knife ($24.99) and a 7” Granton-edge santoku ($24.99).

The Chicago Cutlery Fusion collection, which carries a full lifetime guarantee, is available now at select department stores. For local outlets, call 1-800-999-3436.

Mango mania

The other day in the grocery, where I seem to live, there was a collection of fresh mangoes. Naturally, the food-freak children who live with me were drawn to these bits of tropical goodness. However, I was over budget for May on food, and I knew I didn't have anything to go with a mango, therefore, if I wasn't going to just slice it and eat it, I'd need to do a little "research."

Freshmangoes.com offered up the history of the mango, as well as some easy recipes that take advantage of fresh mango. The recipes titles may not be inspired, but the results are, especially the salmon.

Mango Chicken
1/3 cup oil
1/4 cup soy sauce
1/4 cup white wine
1/2 cup green pepper, diced
1 clove garlic, crushed
1 cup mango slices
2 pounds chicken thighs
In oil, brown chicken on all sides. Place in baking dish. Season with soy sauce, wine, garlic, salt and peppers. Cover and bake at 350 until almost tender, about 30 minutes. Add mangos and bake 10 minutes longer.

Mango Pork
2-4 lb. pork roast
3 medium onions, halved
3 small potatoes, quartered
4 carrots, in chunks
1 mango sliced
1 tsp. salt
Salt roast and cook in covered electric fry pan with enough water to cover bottom for about 1 1/2-2 hours. Add vegetables around roast for last 30 minutes. For last 15 minutes, place mango slices on top of roast. Slice roast and serve with vegetables and mango slices.

Mango Salmon
fresh filet of salmon, thick
fresh garlic
olive oil
seasoning to taste
1 mango, firm, ripe, peeled and sliced
Saute salmon in olive oil and garlic. Do not overcook. Add seasoning. When lightly seared on both sides, saute fresh mango in with salmon and serve with all ingredients. According to the original author of this recipe, "If it is overcooked by accident, it still tastes good. The best is tender fresh salmon and mango pieces that have juice combined with firm, ripe, whole slices."

Soup for summer

Yeah, we know it's hot, but sometimes a bowl of soup hits the spot. Prudence Hilburn offers a summertime chowder in Wednesday's Gourmet Touch, and here's the Okra Soup that's always on offer in Cuban households -- either on the island or in Miami. Okra (right, in its semi-natural habitat) loves hot weather, so Okra Soup is right at home when the thermometer makes us see red.


In Cuba, this classic, homestyle soup is known as Quimbombo. It uses our Southern okra, bacon (or ham) and some tangy vinegar. The effect is surprisingly complex, but the preparation is simple. This is from "Cuban Home Cooking" by Jane Cossio and Joyce LaFray.

Okra Soup

2 cups okra, sliced into 1/4-inch rounds
juice of 2 lemons
1 cup bacon or ham, chopped
1/2 green pepper, seeded and chopped
1 tablespoon minced garlic
1 onion, finely chopped
1/4 cup olive oil
1/2 cup tomato sauce
1 tablespoon cider vinegar
1 tablespoon cooking sherry
good pinch of oregano
1 cup chicken stock
1 peeled plantain
1/2 cup boiled shrimp, save 1 cup of the water the shrimp was boiled in to flavor the soup

Soak the okra with the lemon juice, covered with water, in a large bowl for 30 minutes. Drain and rinse.

In a large sauce pan or Dutch oven, cook the pork, pepper, garlic and onion, adding enough olive oil to keep it from sticking. Cook about 5 minutes; add the tomato sauce, vinegar, sherry and oregano. Cook 2 minutes; add okra, 1 cup chicken stock and 1 cup of the shrimp water. Bring to a boil.

In a separate pan, boil the plantain until it is tender enough to mash. Shape into small balls, using a little cooking oil to hold them together, if necessary. Add plantain balls and shrimp to the soup and simmer on low for 15 minutes.

On the thrill of the grill

As was Andy, we, too, were enticed by Thrill of the Grill last night, after an afternoon episode of Memorial Day grilling (chicken breasts, boneless, rubbed with chili powder, sprinkled with garlic powder and black pepper and doused in beer near the end of their cooking.)

Part of our attention to TOTG came because the 5-year-old keeps wanting Bobby Flay to come down here for a cornbread throwdown with her. She wrote him a letter to that effect and got an autographed picture in return; a big hit. Her cornbread is good, real good, by the way, especially with a side of pulled pork barbecue.

Anyway, the grilling culture in the U.S. continues to be a source of fascination and cookbooks. In Wednesday's food section, we've got a slew of grilling recipes that are a little different from the traditional fare. Mario Batali lends an Italian twist to grilling, and it's an interesting result.

Grilled cheese of a different nature

Grilled cheese is a classic American dish, when paired with some bread. But what about Grilled Cheese.

Jon Ashton, Cabot Creamery Cooperative’s celebrity “Chef of Staff,” recommends a menu of delicious and healthy grilling recipes that are sure to become your family’s favorites this summer.

“Grilling over an open flame in the great outdoors is one of my favorite things to do,” says British-born Ashton. (We all know the Brits refer to grilling inaccurately as "barbecuing," so he gets points for the correct terminology. “Grilling brings out the flavor of food like no other cooking method because of the direct contact with fire and, in the case of charcoal grilling, the added flavor of smoke, and it just doesn’t get better than that.

“But there are some trade-offs and things to consider when grilling, because it’s far different from cooking on a stove top,” he cautions.

Adjust cooking times. Foods cook more quickly on a grill, and can dry out more quickly, too, so be sure to adjust cooking times accordingly.

Second, when grilling outdoors, be prepared before you put the food on the grill. Remember, you aren’t in your kitchen, and items you need may not be at hand in the backyard. Make sure you have all your spices, seasonings and cooking utensils ready and within easy reach. You don’t want to have to run to the kitchen and return to burned food.

“A little preparation on the front end goes a long way in creating a fabulous grilled meal,” Ashton says. “So take your time, do your prep work, watch the grilling temperature and flame height, and you’ll end up with a smashing good meal every time you grill.”

Now, that last part sounded British. Cherrio!

Cheddar-Bacon Burgers with Chipotle Aioli
Makes 4 servings

1 pound ground beef (round or chuck)
1 cup grated Cabot Extra Sharp or Sharp Cheddar (4 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 strips bacon
4 split buns

Prepare hot fire in charcoal grill or preheat gas grill to high.
In large bowl, combine beef and cheddar; scatter salt and pepper over top. Gently work mixture together until well combined. Shape into 4 equal patties, about 3/4-inch thick. Wrap each patty with two side-by-side strips bacon.
Place on grill and cook for 3 to 4 minutes per side or to desired degree of doneness.
Toast buns toward end of grilling time. Serve burgers topped with Chipotle Aioli.

Chipotle Aioli
Makes 2/3 cup

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white or cider vinegar
1/2 teaspoon ground chipotle pepper or chipotle hot sauce

In small bowl, whisk together all ingredients. Serve immediately, or cover and refrigerate for up to 2 weeks.

Grilled Shrimp Salad with Orange-Mint Dressing
Makes 4 servings

1 1/4 pounds large fresh shrimp, peeled and deveined
1 tablespoon plus 3 tablespoons olive oil
4-5 (10-inch) metal or bamboo skewers
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
3 tablespoons sherry vinegar
3 tablespoons honey
3 tablespoons chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups mesclun mix, baby arugula, torn frisee (French curly endive) or other greens
2 large vine-ripened tomatoes, cored and diced
1 cup garlic-flavored croutons
1 cup grated Cabot Monterey Jack or Mild Cheddar

Prepare hot fire in charcoal grill or preheat gas grill to high.
In medium bowl, toss shrimp with 1 tablespoon oil. Thread shrimp on skewers. Place directly over heat and cook until pink, about 2 minutes per side. Remove from heat; slide shrimp off skewers onto plate.
In small bowl, whisk together orange juice and zest, vinegar, remaining 3 tablespoons oil, honey, mint, salt and pepper.
Divide greens among 4 plates. Top with tomatoes, croutons and shrimp. Drizzle each with one fourth of dressing. Top with cheese.

Grilling on the TV

If you see me this week and notice bags under my eyes, Food Network is to blame.

This week is Thrill of the Grill week, on the channel and I stayed up past midnight watching the shows yesterday. Last night they showed a barbecue tour of Memphis, a show about various restaurants, two episodes of "Unwrapped" showing how various barbecue and grill-related things are made (who knew Charbroil grills are made down the road in Columbus, Ga.?) and a goofy special on tenderloin.

Tonight at 9 p.m. central they are airing "Bama-Que Cookoff" which documents a competition in Mobile. Once I watch that, I'll be hooked until I pass out.

Coming to Your Table Wednesday

The food section in the Star covers most of the culinary bases. We've got the South's favorite summer sport -- grilling -- paired with a plethora of girly drinks in honor of the Sex and the City movie that opens in theaters Friday.

Couple that with some summer desserts, breaking news of the beer beat in Pitcher This, and you're good to go for another week of at-home dining and entertaining.

Enjoy. Life's too short to eat bad food.

Gazpacho by another name

To save the food purists the trouble of pointing out what "classic" gazpacho is, I'll confess right up front that this isn't gazpacho, by definition. It is a cold, tomato-based soup, however. It's also fabulous, easy and is the only gazpacho I ever served to a guy that didn't make him want to drive past a burger stand on the way home.

This recipe came from a friend nearly 10 years ago (after a night of cards and red wine), and it's just as timeless now as it was then. Clip and save, folks, clip and save.

Diane's Bean Gazpacho
1 15-ounce can of pinto beans, undrained
1 quart V-8 juice
2 tablespoons vegetable oil
3 tablespoons lime juice
2 tablespoons Worcestershire sauce
2 teaspoons minced garlic
16 ounces thick and chunky salsa
1-2 cans black beans, drained and rinsed
1 cup chopped, seeded cucumber
1 cup thinly sliced celery
To serve:
1 1/4 cup peeled, cubed avocado (fix immediately before serving)

In a blender or food processor, process pinto beans with their liquid, along with the V-8, oil, lime juice, Worcestershire and garlic. Puree, then remove to a glass or non-reactive bowl. Stir in remaining stuff, except the avocado. Chill at least three hours. To serve, ladle into chilled bowls, then top with the avocado.

Sharpen that knife ... for precision cutting

Dull knives? Maybe it's time for an investment sharpener.

Note: This isn't for folks who buy their knives at Big Lots. (And I love Big Lots.)

This sharpenr is engineered to provide astonishingly sharp edges using highly precise knife guides that automatically position the knife. Multi-stage sharpening system features 100% diamond abrasives and patented flexible stropping polishing discs that create a “gothic arch” edge structure recognized for incredible sharpness and durability.

This advanced technology electric sharpener can restore and recreate both, a 20-degree edge for European and American style knives and a 15-degree edge for Asian style knives. It will quickly and easily sharpen virtually all quality cutlery including American, European or Asian style household knives; fine edge or serrated blades; Santuko and traditional Japanese style single bevel edges including the thicker Deba style blades; as well as sports knives, pocket knives and serrated edges.

According to retailers, 50 percent of cutlery sales are Asian style knives. These same customers often own the traditional European and American knives.

“Many consumers own both 20 degree Euro/American knives and 15 degree Asian style knives for which they want to maintain the original edge geometry. The revolutionary and versatile Model 1520 allows them to put a better than factory, original edge geometry on virtually all cutlery with just one versatile sharpener,” says ChefsChoice Company President Sam Weiner.

This week the Model 1520 is being shipped out to leading department, cutlery, hardware, specialty and cookware stores, mail-order catalogs and online retailers at a suggested retail price of $199.99 for cast brushed metal covering or $169.99 for white plastic molding cover.

Calorie-counting poster ideal for health classes

With all the information out there on how overweight our country is, anything that helps point out the nutritional value of food is handy. Into this comes a poster, easy to read and brightly photographed, looking at food pitfalls many people may not be aware of.

Dips and sauces complement a variety of foods served at almost every meal. An easy way to reduce calories is by choosing low-calorie alternatives. The Dips and Sauces Poster by Learning ZoneXpress highlights great tasting, low-calorie choices to common high-calorie dressings, sauces and dips.

This poster features eight foods and provides calorie comparisons to the dips and sauces often served with them.

Ordering nachos? Opt for salsa or guacamole on the side instead of higher calorie choices such as cheese dip or sour cream.

Reaching for a bagel or toast in the morning? Try low-sugar jam instead of cream cheese.
How about chicken nuggets or chicken strips? Ketchup or barbecue sauce is a great low-calorie alternative to ranch dressing.

Compare the calories in the dips and sauces in your next meal to find the healthiest option.
The Dips and Sauces Poster is available online or by calling toll free (888) 455-7003. It's 23" x 25". Laminated. $16.95.

Indy-vidual cocktails for the holiday

Fully recognizing that this is NASCAR country, the Midwesterner in me feels compelled to point out that the great American car race -- The Indianapolis 500 -- is this weekend. The race, complete wiht its milk bath at the end for the winner, is an American icon. (It's also the only reason we'd have for not trying to trade flat, character-free Indiana to Canada in return for Nova Scotia.)

For Indy week, here are some cocktail recipes that might get your Memorial Day cookout into a higher gear.

In case you are working on anything regarding the Indy 500...Limoncé was just chosen to be used in two of the official Indy 500 Victory Banquet cocktails: Pit Lane Lemonade and Winners Choice (recipes below). Sorry for the short notice, but this was all just confirmed….

Curtis Parker, mixologist of Mudsocks Bar & Grill, was asked to come up with the official Indy 500 cocktails and chose award-winning Limoncé Limoncello because of its fresh citrus flavor and bright color which also plays up the victory party’s yellow theme this year.

Pit Lane Lemonade
Created by Curtis Parker, Mixologist/Bar Manager, Mudsocks Bar & Grill, Noblesville, IN
1oz Limoncé Limoncello
1 oz Grey Goose Vodka
3 oz fresh lemonade
Lemon wheel – garnish

In a shaker filled with ice mix Limoncé, vodka, and fresh lemonade. Coat the rim of a tall rocks glass with yellow sugar and pour mixture from shaker to glass (ice included). Garnish with a lemon wheel.

Winner's Choice
Created by Curtis Parker, Mixologist/Bar Manager, Mudsocks Bar & Grill, Noblesville, IN
1.5 oz Limoncé Limoncello
1 oz Stella Citrus Gin
1 oz fresh lemonade
1/2 oz sweet and sour mix
Lemon twist – garnish

Pour all ingredients into a shaker filled with ice and shake vigorously. Pour into a tall rocks glass and garnish with a lemon twist.

Please let me know if I can get you any additional information regarding the cocktails or perhaps a sample of Limoncé so you can mix up your own winning cocktail this weekend. Images from the Indy 500 Victory Banquet will be available early next week and we may be able to offer pictures of the cocktails ahead of time.

For additional information on Limoncé, please visit www.Limonce-USA.com.

Rainy day doldrums? Piece of cake

Here's reason No. 964 on why I don't like cake mixes: Relying on them removes the possibility of random acts of cake.

Case in point. It's a rainy Saturday (for the past year, this hasn't been a problem around here, but it's been moist this spring). Everyone's cooped up. Nerves are getting frayed. You have no money to go shopping or to the movies or anywhere else, for that matter. You don't want to get out in the rain and burn that liquid gold called gasoline.

Got flour? Got some eggs? Rummage a little deeper in the cabinet and find baking soda or baking powder, and you've got the bones for a cake.

Nothing brightens a day like a spontaneous baking project. It's not hard to make a cake from scratch. In last week's food section, there was a story on the art of old-fashioned cakes; they were easy. A real cake is denser than those pre-fab, chemically enhanced crumb puddings that come from cake mixes. They stand up to icing, decorating, and a smaller piece goes along way, because the dominant feature in the real, homemade cake isn't chemical leavener and... air.

Here's one of the recipes we ran last week. Give it a go.

Aunt Nettie's Orange-Nut Cake
Preparation time: 30 minutes
Cooking time: 40 minutes
Yield: 12 servings

1 unpeeled orange, washed, coarsely chopped
1 cup raisins or dried cranberries
1/4 cup hot water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 stick (1/2 cup) butter, softened
2 eggs
3/4 cup each: buttermilk, chopped nutsConfectioners’ sugar

Heat the oven to 350 . Combine the orange and raisins in a food processor; pulse until the mixture is finely ground. Pour 1/4 cup hot water over the mixture; set aside.Combine the flour, baking soda and salt in a medium bowl; set aside.
Combine the sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Alternately add the flour mixture and buttermilk to the sugar-butter mixture, beating until smooth with each addition. Stir in the reserved orange-raisin mixture and the nuts.
Pour batter into a greased and floured 12-cup Bundt pan.Bake 40-50 minutes. Let cake cool in pan 10 minutes. Invert it onto a wire rack; cool completely. Dust with confectioners’ sugar.

Reusable shopping bags get a bounce

Now you can carry your groceries in high fashion style, with a new line of colorful reusable shopping and grocery bags. There's been a lot of talk recently about trying to find reliable sources of practical, reusable shopping bags. Here's another idea to toss on the pile that's different from canvas bags.

The ‘its-laS-tik’ line utilize a special flexible nylon and lycra fabric blend in a wild array of colors and patterns.

They are manufactured totally by Hurricane Katrina survivors in New Orleans.

The bags are designed to stretch and take the shape of the contents you place inside. Big, small, heavy, light… they move with you and STRETCH, making it feel like you aren’t really carrying much.

What’s more, they move up and down when you walk, springing up and down, as you walk. It’s a whole new experience as the elasticity and flexibility of the bag reduces the stress on your body and makes the load easier to carry.

The bags are washable, reusable, economical and fashionable. The bags spring back into shape when emptied and roll up into a very compact little configuration.

Five percent of all sales are donated to Hope House in New Orleans, LA. Bags (above) are 12" x 13"and cost $12.99; pouches (right) are 5"x 9" with zipper & wristlet and cost $11.99

How to store food? Harder than it looks.

According to a new poll featured in the July 2008 issue of ShopSmart, from the publisher of Consumer Reports, American women spend about $100 per year on disposable food storage and wrapping items, have an average of 22 plastic containers for food storage and use them to refrigerate nearly four leftover meals per week.

The poll also found that three quarters of women (73 percent) actually use all or most of their refrigerated leftovers, most (84 percent) do so within two days, well before the recommended maximum four days.

Conducted by the Consumer Reports National Research Center, the food storage poll is part of ShopSmart's feature on food storage tricks to slash grocery bills and also includes the “11 Worst Food Storage Mistakes.”

“We’ve come up with food storage tricks that will keep everything in your fridge and pantry tasting great – and save you money at the supermarket,” said Lisa Lee Freeman, editor-in-chief of ShopSmart. “In addition to saving money, proper food storage can be a health issue, so it’s important to know how to properly wrap items.”

Food Storage Items
· Four out of the six top food storage items that women use regularly are plastic; the two most popular are bags that seal (88 percent) and containers specifically for food storage (87 percent).
· 71 percent of women who regularly use plastic containers voiced some frustration. The leading complaints were container lids/tops get lost (22 percent) and that they stain easily (16 percent).
· When tossed, plastic food containers have about a 50/50 chance of landing in the recycle bin. Half (51 percent) of women who regularly use plastic containers for food storage know which of their plastic containers are recyclable.
· In the microwave, more women use glass or ceramic containers (77 percent) than plastic containers purchased specifically for food storage (58 percent).
· Disposable water bottles are widely used among women (80 percent). The majority (54 percent) of women who use water bottles refill them at least one time and 31 percent refill them 3 or more times.

In the home
· Nearly all women (91 percent) use the age or expiration date to determine if a food is still good to eat. Women also engage their senses for this task with (86 percent) using odor/smell to make the determination.

ShopSmart’s warns that even food that doesn't smell can still get someone sick. But only 6 percent of women report a household member actually falling ill from spoiled food at home.
· 23 percentof household members always or often disagree on whether a food is good to eat.
· Women have multiple food storage challenges to deal with at home, including food packages not being carefully resealed (37 percent) and food not being put back in the refrigerator after use (30 percent).
· Who is to blame for these food storage challenges? Among married women, it’s the spouse (58 percent) and among those with children, it’s the kids (69 percent).

The 11 Worst Food Storage Mistakes

· SLOPPY WRAPPING allows air and moisture to seep in. Easy Fix? Make sure lids are on tight.
· NOT REMOVING STORE WRAP can expose the contents to air through tiny holes or a loose flap and can expose the contents to chemicals from the store wrap. Easy Fix? Rewrap meat, poultry, and cold cuts that come in flimsy wrapping.
· OVERSIZE CONTAINERS leave too much “headroom”—air between the food and lid—spreading spoilage and freezer burn. Easy Fix? Match the size of the container to the contents.
· REUSING FOOD CONTAINERS that are meant for one-time use, like cottage cheese cartons or deli containers, may not hold up to wear and tear or be safe to re-heat leftovers. Easy Fix? While not good for cooking, freebie containers can be used for dry pantry foods.
· INCORRECT FRIDGE TEMPS even just a few degrees too warm can spoil food faster. Easy Fix? Keep the fridge at 37°F and the freezer at 0° F.
· FRIDGE-DOOR STORAGE can leave food 3 to 5 degrees warmer that the shelves inside. Easy Fix? Keep eggs, milk and fresh deli condiments in the back of the fridge, vinegar based items like mustard, relish and ketchup can stay on the door.
· REFRIGERATING RED-HOT LEFTOVERS will warm the food around it, increasing the rate of bacterial growth. Easy Fix? Cool food before refrigerating by transferring large items into smaller containers.
· THE SNIFF TEST is unreliable because food that doesn’t smell can still make you sick. Easy Fix? Pay attention to use-by dates and when in doubt, throw it out.
· UNDERWRAPPING SMELLY STUFF will allow their strong odors to spread to other foods. Easy Fix? Use tight containers and if you can smell it, wrap it until you can’t.
· LOSING TRACK OF LEFTOVERS could leave you eating spoiled foods. Easy Fix? Label and date containers, which should be in the fridge no more than three to four days.
· WAREHOUSE OVERLOAD is only good if you can eat what you bought before it goes bad, otherwise it’s just a waste of money. Easy Fix? Repackage food into meal-size packages to avoid waste and freeze what you cannot use immediately.

Heavy-duty blender for summer fun

Most American households have blenders buried somewhere in them. The question is, when is a blender worth becoming a kitchen investment piece? Last night on Good Eats, Alton Brown and W looked at stick (hand-held) blenders.

Here's another contender that looks like something a sci-fi fan would like.

The ultra-sleek, 20-piece stainless steel Magic Bullet Platinum Pro is slightly larger than the original and boasts a motor 40 percent more powerful. Its manufacturer says it can be uses for everything from protein shakes, to salsa, homemade guacamole, pasta sauces, decadent desserts like chocolate mousse, in addition to serving as the ultimate kitchen prep device – as it blends, chops, slices, dices, mixes, whips and purees in seconds.

A complete recipe book (right) is included in the set.

The Platinum Pro luxury edition is a countertop model. Its makers hope it will replace your food processor and blender. All parts are microwave and dishwasher safe (OK, that part's impressive).

Watch a clip from WXXX-TV in Salt Lake City, which recently tested the product in the “Does it Work” segment.

The newly-launched Magic Bullet Platinum Pro Blender is available for $99.99 online and at Macy’s stores nationwide.

'59 Cadillac Margarita

A truly classic margarita recipe - just like its namesake. You may want to mix up a double batch, because these are sure to be popular.

3 oz. premium tequila

1 ½ oz Grand Marnier

4 oz sweet and sour

6-8 ice cubes
Blend until smooth.

Makes 2 margaritas.

The Orange Fruit Smoothie
1 banana, cut
1 cup raspberries1 peach, pitted and cut½ cup fresh squeezed orange juiceIce
Blend all ingredients with 1 cup crushed ice until firm. Pour into your favorite poolside cup and enjoy.

The Authentic Summertime Daiquiri
1 1/2 oz light rum
1 tbsp triple sec
1 oz fresh lime juice
1 peeled banana
1 tsp powdered sugar
Blend all ingredients with 1 cup crushed ice until firm. Pour into a cocktail glass, and serve. Garnish with small slice of pineapple.

Citrus Garlic Marinade
1 lemon, skinless
1 tbsp lime juice
2-3 tbsp of minced garlic
4 large basil leaves, divided
¼ cup olive oil
Place all ingredients in blender and pulse until well blended. Place raw shrimp, chicken or beef in a sealable container. Pour citrus garlic marinade over top, and place in refrigerator for 15-20 minutes, or until your desired cooking time.

Flavored vodka peps up a martini

Liquor, wine and beer companies are always jostling for position in the adult beverage marketplace. With the release of Sex and The City this month, there'll no doubt be a surge in cosmopolitan orders... or have Carrie and the girls grown out of those pink froufrou drinks?

Here's an idea hot off the bar and is another entrant into the flavored varieties of hard liquor: Three Olives Flavored Vodka and drinks such as the Gummy Worm martini (right).

Three Olives comes in 17 flavors including Original, Cherry, Grape, Mango, Passion Fruit, Pomegranate, Green Apple, Chocolate, Orange, Berry, Vanilla, Citrus, Raspberry, Watermelon, and new flavors Root Beer, Tomato and Triple Shot Espresso.

Ecstacy Martini
2 oz. Three Olives Grape Vodka
.5 oz. Blue Curacao
.5 oz. Grenadine
Splash of Tonic Water

Gummy Worm Martini
(Pictured at the top)

1.5 oz. Three Olives Mango Vodka
1.5 oz. Three Olives Raspberry Vodka
.5 oz. Blue Curacao
1 oz. lemon-lime soda

Cherry Cola
1.5 oz. Three Olives Cherry Vodka
4 oz. cola
Cherry garnish

Pickles on a stick?

Flashback to fouth grade. A bunch of us were hanging out at a friend's house after school. Naturally, there was a snack opportunity. We scrounged all the kosher dills from the jar -- then divvied up the juice for a quick shot of vinegary-salty elixir.

It was only a matter of time before this stuff took root. (OK, maybe it's been almost 30 years...) but it seems Bob's PicklePops pickle juice treats are growing in popularity.

They are frozen treats made, not from just the brine left over from pickling, but from freshly squeezed pickles, much like an apple or orange is pressed. (Next hot wedding gift: a pickle press.)

The USDA was so intrigued by the distinctive frozen "vegetable" product they granted Bob’s Pickle Pops their blessings to distribute them to the schools across the country.

“We use 100% of the pickle,” says Bob's Pickle Pops Co-FounderDavid Millar. “We realize it is hard to imagine that someonethought of the idea of creating a frozen treat made from picklejuice,” he says. “But once people try them they are hooked – andwe are happy to supply them with this refreshing treat.”

The product was created by John Howard owner of Outerskateroller skating rink and arcade in Seguin, Texas. He has been freezing pickle juice for the kids and adults and sells out every night. Surprised by the sales, he decided there was a market worth investigating. The company is also creating flavored offerings such as Spicy Pickle Pops that are proving to be popular.

But it isn’t just to quench the craving, it is to provide the heretofore little-known health benefits

Health Benefits: A recent study (the release doesn't tell us who did the study, we'll keep looking for more info) revealed that pickles blunted the blood-sugar spike by as much as 30 percent after a high-carb meal. Studies revealed that vinegar, much like that used in the pickling process, provided a balancing benefit to combat harmful insulin spikes. The spices used in the pickling process are also healthy. Pickling ingredients like garlic and dill help to control the growth of unhealthy bacteria in the body. And many other spices involved in the pickling have been known to have wide-ranging health properties as well.

Bob's Pickle Pops have no fat and have lessthan 1 gram of sugar.

Bob’s Pickle Pops are available in packages of 20, 40, 60, 80 and 120. They range in price from $19.95 to $60 including shipping. The 120 count sells box for $60. Pops are all pre-packed in poly bags of 10.

Mail-order meat

One of the cool things about the Internet Age is this idea that you can pretty much have the world at your fingertips. Spices in bulk? Click. Clams shipped overnight on dry ice? Click, drag, Click.

However, ordering meat through the mail has been around for several years. One of the best wedding presents we got was a cooler full of Omaha Steaks. That was 15 years ago, and every time I see a really, really good steak, I think of thoe ribeyes and filets that came tucked in styrofoam.

A company called The Tender Filet is pitching its summer campaign around the idea of getting more value for the money you spend on meat. Gary Schwager, president of The Tender Filet, passed along some tips:

1. “When buying beef, look for meat that has been appropriately aged. While you might think aging beef sounds strange, it’s during this process that the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.” For example, his company ages its beef for 21–28 days.

2. “Another important consideration is the cut—you don’t go just anywhere to get your hair cut and the same goes for meat. Experienced meat buyers know they get more use and flavor out of their beef if it’s cut to restaurant-quality specifications. Most meats found in supermarkets are not cut with that level of care and can be less economical due to increased waste.”

3. “A final tip is to plan meals ahead of time and buy meat in larger quantities to take advantage of deals. For holidays like Memorial Day, we find customers buy in large amounts so they can portion use throughout the summer.”

For more information or to order from The Tender Filet, call 1-800-228-1214.

Award-winning cornbread

Cornbread is an American classic, and every year up in South Pittsburg, Tenn., they pick the best new recipes of the year that use main-dish variations using cornbread. I'm not sure you'd bake a pan of cornbread to accompany these entrees, but I could be wrong.

Well, the 2008 National Cornbread Cook-Off winners have been chosen, and, good Lord Almighty, they've done some fabulous things with that pone that should be in every home. (Of course, the corn bread purist in me always objects to the use of mixes instead of good, plain cornmeal, but I don't run the contest. Given my anti-mix bias, the third-place winner will be the first one I try.)

Ancho Shrimp on Smoked Gouda Corncakes (right) took home the coveted cast iron skillet crown as the Grand Prize winner of the cookoff, sponsored by Martha White and Lodge Cast Iron and held in conjunction with the National Cornbread Festival in South Pittsburg.

As cornbread enthusiasts (yes, we're out there) watched and cheered, 10 finalists mixed, chopped, fried and baked their main-dish cornbread recipes for the tasting pleasure of an expert panel of judges.

From Las Vegas to Arkansas to Ohio, this year’s finalists proved that cornbread isn’t just for Southerners. The 10 finalists were chosen from a group of almost 1,000 entrants nationwide. Entrants were asked to submit original, main dish recipes.

“For the 12th year, good cooks from all over the country continued to be inspired by the perfect marriage of cornbread dishes cooked in cast iron,” said the Martha White baking expert Linda Carman. “We are so pleased to share this year’s winning recipes with cornbread lovers everywhere, because they are innovative and delicious, but also easy to make.”

Lori Stephens of Hendersonville, Tenn., created this year’s Grand Prize winning recipe - Ancho Shrimp on Smoked Gouda Corncakes. Cook-Off judges were impressed by the way Lori focused her creativity on the delectable corncakes dressed up with corn, green onions and smoked Gouda cheese. To serve, the corncakes are topped with a simple shrimp and tomato sauté flavored with mild earthy ancho chile peppers.

Cornbread is all in the family for the winner. Stephens’ mother and brother are former National Cornbread Cook-Off finalists, and her grandmother earned first place at the Cook-Off in 2001.

Her original main-dish recipe earned the top prize of $5,000 and a 30-inch FiveStar stainless steel gas range from Brown Stove Works, Inc., of Cleveland, Tenn.

In second place was Teresa Ralston of New Albany, Ohio, who won a $500 cash prize for her Zesty Italian Sausage Skillet with Sundried Tomato Cornbread Crust – a creamy sausage and tomato filling blanketed with an easy-to-make cornbread crust. Ralston, who was celebrating her birthday, added refreshing flavor to the dish by topping the warm cornbread with balsamic vinaigrette-dressed baby greens and creamy crumbles of Gorgonzola. The unexpected combination earned high marks from the judges.

Earl Bandy, Jr., from Knoxville, Tenn., the only male finalist, took home third place and $300 for his imaginative and colorful Sausage Pepper Cheese Quiche with Cornbread Crust, brimming with hot sausage, red and green bell peppers, mushroom and green onions. Earl brought along a large group of family and friends for support and clad in matching t-shirts, they cheered enthusiastically as he added sour cream, avocado, tomatoes and cilantro to complete the dish.

Other National Cornbread Cook-Off finalists: Susan Scarborough, Fernandina Beach, Fla.; Janet Gilbert, Oneonta, Al.; Susan Robenson, Hot Springs, Ark.; Erin Bray, Knoxville, Tenn.; Lynn Mears, Bessemer, Al.; Julie Hession, Las Vegas, Nev.; Ann Piscitelli, Nokomis, Fla. They each took home $100 cash and special gifts from Martha White and Lodge Cast Iron.

The 13th annual National Cornbread Cook-Off will be April 25, 2009, in conjunction with the National Cornbread Festival in South Pittsburg. Contest rules and entry requirements for the 2009 National Cornbread Cook-Off will be available after the first of the year.

Ancho Shrimp on Smoked Gouda Corncakes

First Prize Winner
Lori Stephens – Hendersonville, TN

Corncakes
1 tablespoon butter
1/3 cup sliced green onions
1 cup fresh or frozen corn kernels
1 egg
1 cup buttermilk
3 tablespoons sour cream
1 1/3 cups Self-Rising Corn Meal Mix
1 1/2 cup shredded smoked Gouda
1/2 cup Canola Oil

Ancho Shrimp
4 tablespoons butter
2 or 3 large dried ancho peppers* (split in half and seeds removed)
1 tablespoon minced garlic
1 lb. fresh uncooked shrimp, shelled and deveined
Salt and pepper to taste
1 cup canned petite diced tomatoes, undrained
Sliced green onions

Melt 1 tablespoon butter in 10-inch cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.

Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.

Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.

6 servings

*Ancho chile peppers, a dried red heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chile pepper (available in the spice section) with the salt and pepper.


Zesty Italian Sausage Skillet with Sundried Tomato Cornbread Crust

Second Prize Winner
Teresa Ralston – New Albany, OH

Filling
2 tablespoons Olive Oil
1 cup chopped onion
1 pound Italian pork sausage
3/4 cup heavy cream
2 (14.5 oz.) cans diced tomatoes with Italian seasoning
2 teaspoons dried sage
1/2 teaspoon crushed red pepper

Crust
1 (6 oz.) pkg. Martha White Cotton Country Cornbread Mix
2/3 cup milk
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup chopped oil packed sun-dried tomatoes, drained
1 1/2 teaspoon Italian seasoning

Toppings
6 cups baby lettuce greens
Balsamic salad dressing, to taste
1/2 cup crumbled Gorgonzola cheese
Fresh ground pepper

Heat oven to 400° F. Heat oil in a 10-inch cast iron skillet on medium high. Add onion; cook until softened. Add sausage; cook breaking up with a fork until done. Drain, if needed. Add cream; simmer 5 minutes. Add tomatoes, sage and red pepper. Simmer on medium about 10 minutes or until sauce thickens.

In a medium bowl, combine cornbread crust ingredients; mix well. Spread over top of sausage mixture in skillet. Bake at 400. for 15 to 20 minutes or until cornbread is golden brown.

In a bowl, toss greens and dressing. Cut cornbread crust into 6 wedges. Place each with sausage filling on plate; top with 1/6th of the greens. Sprinkle with Gorgonzola and fresh pepper.

6 servings

Sausage Pepper Cheese Quiche with Cornbread Crust

Third Prize Winner
Earl Bandy, Jr. – Knoxville, TN

Cornbread Crust
2 tablespoons Vegetable Oil
3/4 cup buttermilk
1/2 teaspoon soda
1 cup plain Corn Meal
1/2 teaspoon salt
1 egg, beaten
1 (14.5 oz.) can whole kernel corn, drained
1 (4.5 oz.) can diced green chiles, drained

Filling
5 eggs, beaten
1 cup half and half
1/2 teaspoon each salt and pepper
2 teaspoons ground cumin
1 pound hot bulk pork sausage, browned and drained
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 cup sliced mushrooms
4 green onions, sliced
3/4 cup shredded yellow Cheddar cheese
3/4 cup shredded white Cheddar cheese
Toppings: Sour cream, sliced cherry tomatoes, sliced avocado and chopped cilantro

Heat oven to 400. Pour oil into 12-inch cast iron skillet; place in oven 7 to 8 minutes or until hot. Add soda to buttermilk; set aside for 5 minutes. In large mixing bowl, combine all cornbread crust ingredients; stir until well blended. Pour into hot skillet. Bake at 400°F for 10 to 12 minutes or until lightly browned.

Reduce oven to 350. In large mixing bowl, combine 5 eggs, half and half, salt, pepper and cumin; beat well. Layer sausage, peppers, mushrooms, onions, and cheeses over crust. Pour egg mixture over top. Bake at 350 for 45 to 50 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into wedges and serve with choice of toppings.

8 servings

Cultural encounters of a culinary kind

The splendors of a Himalayan market can do wonders for a child's imagination. Last night, the Travel Channel was alternating episodes of "Bizarre Foods with Andrew Zimmern" and "No Reservations" with Anthony Bourdain. The emphasis was on China -- not the one gussying up for the Olympics, but the one that has existed in lore and legend for two millennia.

As the tours unfolded, there was certainly the unusual and odd -- ingredients even I wouldn't eat. But the dominant them of both shows was the role food plays in society and the home. From the street food, which is a veritable sidewalk buffet, to an open-air restaurant run by monks, the experience of a people unfolded through the nourishment of their bodies.

My husband and I have tried to raise adventurous eaters. Not because we don't want to have picky children, but simply because one day, if they're lucky enough to see this big world, we don't want them locked down if they can't find an American meat-n-three in the middle of a village halfway 'round the world.

Some of the dishes we could never make. I mean, our access to yak meat is nil. But the flavors and inspiration took hold. As did the curiosity of what something tastes like and the desire to know how other people live.

That goes on the menu any day.

Coming to Your Table on Wednesday

Wednesday's food section in The Star continues a sad, reality-based theme we've been hitting for awhile now: how to eat cheaper.

Entertainment Editor Deirdre Long took a week to experiment, shop and find a formula on how a family of four can eat a whole week worth's of dinners on $40. Seven nights; two 20s.

We've got a her menu, plus a few other stories offering shopping tips, a cookbook based on bargain dining at home and tricks stores try to use to get you to spend more.

After all that depressing -- but helpful -- economic news, turn to the back of the section for an exegesis on cheesecake. It's not just a sweet dessert (although we include a classic cheesecake recipe and a no-bake chocolate cheesecake). It can be savory, spicy and used in myriad ways.

Prudence Hilburn's Gourmet Touch touches on chicken (radically on sale for the past week, by the way) and Pat Kettles Uncorks some nice wines available locally.

Enjoy. Life's too short to eat bad food.

In the South, every month is iced tea month

Apparently there are parts of the country that consider iced tea only a summertime beverage.

Infidels.

The Nectar of the South needs no monthly designation, but, if we were the types to pay attention to such things, then it should be noted that June is Iced Tea Month.

Down here, of course, we're speaking only of sweet tea -- not "sweetened tea" as the English teachers would try to have us say it, but "sweet tea."

A few points to note on sweet tea:

You CANNOT add sugar to cold tea and have it taste right. You will get a glump of sugar in the bottom of your glass, and that's nasty. Restaurants (and horrid banquet caterers) that force their guests to dump sugar into cold, unsweetened tea ought to be put out of business.

Add the sweetener when the tea is freshly brewed, and the result is an evenly sweetened pitcher of tea.

Good things happen in brew time. Yeah, yeah, the box says let the tea bags steep 5 minutes -- almost as though some brewmeister squad is going to fine you for letting the teabags sit in water longer than that.

Coffeemakers rule. If you've got a drip-coffeemaker, then putting the bags in the basket where your coffee/filter would go and brew away. Water running across and through the tea leaves gives a much more consistent brew and keeps you from the dreaded curse of weak tea.

You can sweeten with things other than sugar. There are 300 kinds of honey, the National Honey Board reminds us. Depending on the type of flowers the bees happen to be working, you can get anything from lavender honey to the common clover.

Honey Mint Iced Tea

Makes 4 servings

4 cups boiling water
1/2 cup fresh mint leaves

2 tea bags, green or black

1/4 cup honey

Suggested pairing: Wildflower honey. Wildflower honey is amber to dark amber in color with mild floral overtones. Extremely versatile, it is delicious in fruit and vegetable salad dressings, excellent in baked goods and makes a delicious table honey. Clover honey may also be substituted for wildflower.

In large heat-proof pitcher, pour boiling water over mint and tea bags. Whisk in honey. Let steep 5 minutes (seet the note above if you want stronger tea). Remove tea bags; cool. Refrigerate until ready to serve. To serve, pour over ice (We'll leave that in there for folks born north of Kentucky).

Honey Raspberry Iced Tea

Makes 4 Servings

2 cups freshly brewed tea
2 cups cranberry-raspberry juice

1/4 cup honey

Suggested pairing: Raspberry honey. Raspberry honey is light amber in color with a mellow, smooth flavor and unique raspberry finish. This sweet honey pairs well with vanilla flavors, champagne, chocolate and with fresh fruit, such as pears and peaches. If raspberry honey is unavailable, clover honey may also be used.

In a large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey dissolves. Chill until ready to serve. Pour over ice to serve.

Icy Fruit Tea

Makes 6 servings

4 tea bags

1 cup boiling water

1/2 cup honey

1/4 cup crushed, packed fresh mint leaves

1 cup orange juice

3/4 cup pineapple juice

1/4 fresh lime juice

Ice cubes

1 1/2 quarts carbonated water

Suggested pairing: Orange blossom honey. Orange blossom honey is a white to extra light amber honey with a pronounced aroma of orange blossoms. It has a sweet, fruity taste and is a great table honey. Orange blossom honey also excels in fruit and vegetable salad dressings, and in marinades for fish and poultry.

For concentrate, place tea bags in medium bowl. Add boiling water and steep 10 minutes. Remove tea bags. Add honey and mint; mix well. Mix fruit juices in 1-quart container. Add tea mixture and refrigerate until ready to use. For tea, fill 12-ounce glass with ice cubes. Add 1/2 cup each concentrate and fill glass with carbonated water.Serving Suggestions:Garnish with a pineapple spear and mint sprig.

Gelato: Italy's sweet spot

Now that Pavarotti is gone (God rest the maestro's soul), gelato officially reigns as Italy's greatest export. Many Americans haven't tried their hand at making this queen of Italian sweets, but some new products are coming on line that will help the process.

Italians have indulged in the rich, intense taste of gelato for centuries, yet one in two Americans haven't even heard of the creamy frozen dessert, according to a new poll of 1,000 adults nationwide. The poll, oddly enough, was taken by a gelato manufacturer, but that's no surprise.

It's that lack of awareness that brought "Gelato Amante" (Gelato Lover) Marco Casol to the United States in 2002. He is a native of the region in Northern Italy where gelato was first invented, and his family has owned and operated gelato shops throughout Europe for more than 100 years.

Knowing Americans and their sweet tooths, the market here would seem ripe for importing this cultural icon.

"I was basically born in a gelato pan," said Casol, president and chief executive officer of PreGel AMERICA, the specialty dessert ingredient company that conducted the recent survey. "My earliest memories are of the scents of vanilla, lemon and coffee in my family's gelato shop, and of the smiles their tastes would bring to our customers each day."

In recent years, gelato has been named by some as a hot trend in the United States, particularly along the East and West coasts. But despite the fact that shops offering this little taste of Italy are popping up on more and more American street corners, fewer than one in three people surveyed have actually tried it.

Of those polled who have heard of gelato, nearly half don't know the difference between gelato and other frozen desserts. While most Americans choose to eat it as a snack, many Italians eat gelato in place of lunch or dinner in addition to as an afternoon or evening treat.

American survey respondents - particularly 18- to 24-year-olds and those with children - agree that the social/shop aspect of gelato parlors is part of the appeal. (One things Europeans have mastered is the culture of dining and company). Of those who eat frozen yogurt, ice cream or gelato, two in three young adults and seven in 10 of those who have at least one child at home said they'd prefer to enjoy it at a shop where they could be with friends and family and have fun.

When asked which flavor they would choose if they could only eat one kind of frozen yogurt, ice cream or gelato for the next month, nearly two-thirds still stuck to the old favorites - chocolate, strawberry, and vanilla - in that order. Seven in 10 survey respondents who've had the chance to find their favorite gelato flavor said they've done it in the United States. An equal number of those who haven't yet savored its unique, creamy taste said they'd be most likely to do so by sampling it at a local shop.

Weighing in on healthy grilling

Summer brings together an odd juxtaposition: We want to get together and have fun and eat, but it's often in settings that have us in swimsuits or other clothing that doesn't hide as much as we'd like.

Well, there are ways to grill healthy and enjoy fine company. Weight Watchers has passed along a series of recipes that include common ingredients fixed in uncommon ways.

•Seared Salads: Take a break from ordinary lettuce, and substitute it with those favorite vegetables; such as asparagus, squash or red peppers. Serve in a bowl as a traditional starter, or pile in paper cones to encourage mingling at outdoor get-togethers.

•Beefless Burgers: While extra lean ground beef (93 percent lean) is always a smart favorite, why not try a patty with a punch; like salmon, tuna, chicken or turkey? Bulk up these burger alternatives by adding chopped vegetables or fruits, as well as low calorie sauces or rubs. Nestle burgers onto a whole grain bun or pita for added fiber and flavor.

•Side Pockets: Not every side needs to be served in a dish. Put it in a pocket – a tinfoil pocket, that is. Tear off a 12 inch sheet of foil and fill with sliced red potatoes, onions, herbs and salt and pepper. Fold over the foil and seal tightly until veggies are tender, turning at least once. Grilling in foil locks in flavors and nutrients, and makes for easy clean up.

•Sweet Endings: Swap the cakes and cookies for Mother Nature’s favorite dessert – fruit. Make a tropical treat with easily prepared fruit kabobs. Fill water soaked skewers with chunks of bananas, pineapple and mangos and sear over the fire. For extra flavor, lightly brush with a touch of melted butter, brown sugar, ginger and rum.

•Barbeque Burn: Most main dishes take about 20 minutes to cook on the grill. That’s just enough time to burn off some extra calories. Grab the kids, toss the Frisbee, or simply go for a brisk walk. A person who weighs 150 pounds can burn nearly 100 calories simply by playing with the kids for just 20 minutes.

•Grilling Get-Togethers: Studies show those who lose weight together, do better than those who try it alone. A monthly barbeque with friends is a great way to experiment with new low calorie recipes and share in each other’s weight loss efforts. Challenge your friends to bring one new weight loss tip or recipe to the gathering to share with everyone else. Bring summer items that no longer fit for a clothing swap to help bolster each other’s wardrobe through the season and to encourage each other to maintain their healthy lifestyle.

Marinated Grilled Vegetable Salad

Servings: 6

Preparation Time: 12 min

Cooking Time: 22 min

Level of Difficulty: Easy

1 pound asparagus

1 medium red onion(s), cut into 2-inch pieces

1 medium sweet red pepper(s), cut into 2-inch pieces

1 medium summer squash, cut in half lengthwise and sliced into 2-inch pieces 1 large zucchini, cut in half lengthwise and sliced into 2-inch pieces

1/2 cup balsamic vinegar

2 Tbsp olive oil

1 Tbsp honey

pinch salt

1 tsp dried basil and oregano

1/2 tsp each dried thyme and black pepper

1 clove garlic clove(s), minced

Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash and zucchini in a large heavy-duty zip-top plastic bag.

Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally. Prepare grill.

Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium-high heat (350°F to 400°F) 22 minutes or until slightly charred, turning often.

Feta-Stuffed Chicken Burgers

Servings: 4

Preparation Time: 15 min

Cooking Time: 16 min

Level of Difficulty: Easy

1 pound uncooked ground chicken breast

1 Tbsp fresh oregano

1/2 tsp garlic powder

7 Tbsp feta cheese, crumbled

4 small wheat pita(s)

4 piece lettuce, romaine

2/3 cup roasted red peppers, sliced (without oil)

5 small olive(s), black, sliced (about 4 tsp)

Preheat grill or broiler

Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

Serve each burger in a pita with a lettuce leaf, 1/2 of peppers and 1 teaspoon of olives.

Grilled Tropical Fruit Kabobs

Servings: 8

Preparation Time: 20 min

Cooking Time: 7 min

Level of Difficulty: Easy

1/2 cup dark brown sugar, packed

2 Tbsp unsalted butter

1 tsp ginger root, finely chopped (or more to taste)

1 oz rum, dark-variety

1 medium pineapple, peeled and cut into large chunks

2 large mango(es), peeled and cut into large cubes

2 large banana(s), peeled and cut into large pieces

Preheat grill to medium-high or heat a grill pan over high heat.

Combine sugar, butter, ginger and rum in a small saucepan; heat over low heat until well-combined, about 2 to 3 minutes and set aside.

Alternate pieces of fruit on each of 8 ten-inch or 16 six-inch metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.

Place kabobs on grill or grill pan and cook until grill marks show on bottom side of fruit, about 1 to 2 minutes. Turn kabobs and grill until marks appear on other side, about 1 to 2 minutes more. Serve hot, room temperature or chilled. Yields 1 large or 2 small skewers per serving.

Hardee's rolls out its Fake Restaurant

Hardee's (known as Carl's Jr. outside the South) unveiled a new ad campaign continuing its aim to capture 20-something guys who worship big burgers.

The campaign: Fake Restaurant.
Its aim: Compare what "customers" would pay for a high-end burger at a fancy restaurant, when what they're really eating are Hardee's burgers out of a bag.

The elaborate set is in Malibu, Calif., where a faux eatery called Grade A Restaurant has opened as the third in a fictional chain. The menu was burgers only.

It will be curious to see what kind of response Hardee's gets from the campaign. Past campaigns have certainly alienated women, especially mothers, and guys outside of their college frat days.

Among the ones that raised the most ire: One ad from a few years back had a model undulating suggestively on a mechanical bull as she slurped a Hardee's burger. Radio spots with actors munching and grunting through Hardee's food (which had to have been a centimeter from the microphone) also sound an off-note with anyone female or older than 30.

The campaign starts today.

So how good a barbecuer are you?

Not trying to start a fight, but the people at Cattlemen's want to find good barbecue recipes and, naturally, they've got a contest going to find it.

Those of you familiar with our local barbecue restaurants know that several of them use Cattlemen's sauce. It's a national brand, and with barbecue season in full steam, the heat is on for the Biggest BBQ Genius.

At this point, the Cattlemen’s folks want us to point out that it is the choice of the last 14 World BBQ Champions. The company is looking for more inspiration for barbecue afficionados.

The contest entry time is from now until Sept. 1. Submit your BBQ idea, recipe, tip or trick, accompanied by an optional photo or video and you may be eligible to win the grand prize – the Ultimate Backyard Grill (AV $2,000).

Each day Cattlemen’s will pick one winning Genius idea to feature on the site. That winner will receive a Certified BBQ Genius T-shirt. Entries will be judged on the following criteria: quality, originality, creativity and the best platform for showcasing Cattlemen’s BBQ Sauce.

All entries must be submitted by Sept. 1 with daily first prize winners selected approximately weekly. Daily first Prize winners will make up the pool of not more than One hundred Twenty (120) Grand Prize finalists who will receive Cattelmen’s T-shirts and be eligible for the grand prize. Final judging to determine the contest grand prize winner will be conducted approximately between Sept. 2 and Sept. 12.

Messy grill? Here are some 'grate' tips

I'm always torn on the idea of grill cleaning. I love the aroma of a well-used grill, yet some things stick if it get too... sticky.

Here are some tips from Weiman Products to clean and protect grills. Their products are available online.

Stainless Steel Exterior
Products like Weiman Stainless Steel Wipes are a quick and effective way to remove grime each time you use your grill. Make sure to use a high-quality, non-abrasive cleaner, and always wipe surface in the same direction as the grain of the metal. Then, buff with a soft cloth for a streak-free shine.
Grill Grates
To prevent food from sticking and to make clean up faster, use a spray bottle to coat the grill rack with cooking oil before each use. Peanut oil works best, as it will not burn off the grates as quickly as other oils. After grilling, scrape grates with a brass bristle grill brush (brass won't scratch grates) and reapply peanut oil.

The art of tasting in NOLA

Need a reason to brave the swelter of New Orleans in June? This sounds fun, elegant and like a cool opportunity if you happen to be passing through the Big Easy near the middle of the month.

The Consulate General of France and the Southern Food and Beverage Museum present The Art of Tasting, a gourmet dinner at Mélange restaurant in The Ritz-Carlton in New Orleans, on Thursday, June 19. The Ritz is on the border of the French Quarter on Canal Street. Tres chic.

This culinary event features a specially paired menu with wines selected by Jacques Puisais, founder of the "Institut du Goût" (Taste Institute) in Paris, in collaboration with Mathew Murphy, chef of The Ritz-Carlton. The dinner, presented as a theater performance by Jacques Puisais, renowned as the James Beard of France, will explore the relationship between the senses and food. Mixing his scientific knowledge with his poetic sensibility, he has created a "philosophy of taste."

Only a Frenchman could pull this off.

"The Art of tasting" is Thursday June 19, 2008, 6-9 p.m., Mélange Restaurant, the Ritz-Carlton 921 Canal Street. NOLAInformation and reservations: 504-670-2828

The dinner costs $125 and is given in support of the Southern Food and Beverage Museum, the Riverwalk, New Orleans.

If that's too steep, but you still want to hear him, Puisais will also speak at the new Southern Food and Beverage Museum on Saturday, June 14, at the Southern Food and Beverage Museum at the Riverwalk at 2 p.m. He will discuss gastronomy and educating children's palates.

Georgia beef recall

From WebMD:

By Miranda HittiWebMD Medical News
Reviewed by Louise Chang, MD

May 19, 2008 -- JSM Meat Holdings Company of Chicago is recalling certain beef products because of risk of E. coli contamination.

The recall involves the following beef products, which were sent to companies in Florida, Georgia, Illinois, Indiana, Iowa, Massachusetts, Michigan, Missouri, Nebraska, Pennsylvania, and Wisconsin: 30-pound, 60-pound boxes, combo boxes, or 47-gallon gallon barrels of "MORREALE MEAT" beef products labeled as "Boneless Chucks," "Boneless Clods," "Flat Rounds," "Gooseneck Rounds," "Knuckle," "Heel Meat," "Scotties," "Trimmings 50," "Trimmings 60," "Trimmings 65," "Trimmings 70," "Trimmings 75," "Trimmings 80," "Trimmings 85," or "Trimmings 90." The recalled beef products bear the establishment number "EST. 6872" inside the USDA mark of inspection.
In a news release, the USDA states that the recall involves an "undetermined" amount of beef products and advises consumers with questions about the recall to call JSM Meat Holdings Company President Steve Hurckes Sr. at 312-421-3664 ext. 214.

No illnesses have been reported in connection with the voluntary recall, according to U.S. Department of Agriculture (USDA).E. coli bacteria can cause diarrhea, which may be bloody. Serious and potentially fatal complications may develop; babies, elders, and people with weak immune systems are especially vulnerable.

Smokin' hot ribs ... signs of summer

Do you smell smoke?
Anytime a walk through the neighborhood makes you think of barbecue, that means it's approaching summertime in the south.

"The warmer it gets, the more time we'll be spending with family and friends on porches, fire escapes, decks and lawns across the country," said Sandra Grey, public relations and marketing communications manager for CUTCO Cutlery. "Embrace all that summer has to offer by preparing your own blue-ribbon barbecue just steps outside the back door."

Judith Fertig, CUTCO Culinary Advisory Board member, cookbook author and one half of the famed Barbecue Queens, offers her expertise on grilling, barbecuing and smoking meat.

There are a few points to clear up first. Technically speaking, she said, grilling and barbecuing are not the same, but barbecuing and smoking are. And while you can barbecue foods that you grill, you shouldn't grill foods that you barbecue. Got it? It's an excellent point, so keep it in mind when you plan your summer eating.

In the book "The BBQ Queens' Big Book of Barbecue," which Ms. Fertig co-wrote with fellow queen Karen Adler, the differences between grilling and smoking (barbecuing) are made clear.

These techniques aren't really that dissimilar, she said. The difference is direct vs. indirect heat, and knowing how and what to cook will allow you to get the most flavor out of your food.

Grilling is hot (300 to 500 degrees) and fast. Meats that are best suited for this direct-heat method of cooking are already tender, like chicken breasts, pork chops, pork tenderloin, steaks, fish fillet, shellfish and vegetables.

Smoking, on the other hand, is "low and slow" (200 to 250 F for several hours) next to a low fire with fragrant wood or herbs added. Meats that perform well with the indirect heat used in smoking are those that require a longer cooking time to tenderize, like beef brisket, pork loin, spare ribs and pork shoulder or butt.

"The great thing about smoking, however, is you can also smoke foods that you grill," Ms. Fertig said. "These foods may take longer to cook but they'll take on the flavor of the wood smoke."

While grilling may seem like second nature, the details of smoking may be, well, a little smoky. So Ms. Fertig has offered a few pointers to help clear the air about smoking meat on the grill at home.

Gather the right tools.

• Cleaver or Butcher Knife to separate ribs before cooking.
• French Chef Knife to mince herbs for smoking.
• Long-handled Barbeque Tools, like a spatula, tongs and fork to manage the coals and meat during cooking, and keep your hands safely away from the heat of the fire.
• Carving Knives for smooth slices brisket or loin.
• Of course, have the Table Knives at the ready to savor the delicious results.

Set up your grill for an indirect fire.

• Charcoal grill: Prepare a direct first. Once the coals are hot, create an area of the grill that's free of the direct heat of the coals, whether you choose to move the coals with a long-handled barbecue spatula to one side or to bank them in two piles on either side of the grill. Place a disposable aluminum pan filled with water on the direct heat side, next to the hot coals because long cooking times call for extra moisture for the meat. Place hard wood chunks, chips or pellets for wood smoke flavor on top of the coals and replace the grill grate. Be sure to leave the grill vents partially open. Closing them will extinguish the flame.
• Gas grill: The grill must have at least two sets of burners to cook with indirect heat. Light the burner on one half of the grill. If the grill has three burners or more, light the outer burners and cook in the center of the grill rack. Add water-soaked wood chips, dry compressed wood pellets or even herbs to a foil packet pierced with holes and place on grill rack over the direct heat. Also place aluminum pan filled with water over the direct heat, again to maintain the meat's moisture.

Enjoy this award-winning recipe for Simply Smoked Pork Ribs from the Barbecue Queens.

Simply Smoked Pork Ribs

Suggested wood: A combination of hickory and cherry. Serves 8

3 whole slabs (about 1 to 1 1/2 pounds each) baby back ribs

1 cup barbecue spice seasoning mix

1 cup clover or other medium-colored honey

1 (12-ounce) squeeze bottle margarine

1 (14-ounce) ounce bottle smoky, spicy barbecue sauce
The day before cooking, remove the membrane from the back of the ribs. Sprinkle with the rub on both sides. Cover and refrigerate overnight.

Prepare an indirect fire in your smoker.

Cover and smoke the ribs at a temperature of 225 to 250 degrees F.

After 2 hours, the rib meat should have pulled back from the tips of the bones. Turn the ribs over, drizzle the ribs with half the honey and margarine and brush all over the surface of the meat. Cover and cook for 30 minutes. Turn the ribs again, drizzle with the remaining half of the honey and margarine and brush on the surface of the meat. Cover and cook for 30 minutes. As a final glaze, brush the ribs on both sides with some of the barbecue sauce, then smoke the ribs for a final 15 minutes. To serve, leave as whole slabs, or cut into individual ribs. Serve the remaining sauce on the side.

Frank is getting hotter

The flavor of FRANK’S Cayenne Pepper Sauce has come a long way since it was used to create the first Buffalo wings in Buffalo, NY in 1964. It's now moving to wider branches of foodservice.

“Our consumers put Frank’s RedHot on everything,” says Barbara Yaros, director of marketing services at French’s Foods, the maker of Frank’s RedHot. “In addition to being THE essential ingredient for great Buffalo wings, we see consumers love to splash it on an endless list of favorite foods including eggs, burgers, tacos, pasta, popcorn and crab legs!”

The new product launch includes its first-ever line of “heat and eat” Buffalo wings, four mouth-watering meat snacks and Buffalo Chicken pizza.

With 20 billion chicken wings consumed by Americans each year, the popularity of this pub grub continues to expand its fan base.

Now with the introduction of two “heat and eat” wing varieties, consumers can enjoy restaurant quality wings in the comfort of their own home. Frank’s Original Buffalo Wings continue the legacy of the brand which is the secret ingredient in the original Buffalo wing recipe that launched the ongoing flavor craze. The company will also be introducing Cattlemen’s Hot & Spicy Barbecue Wings. Both items will be available in 18-ounce microwaveable trays in the fresh deli case.

Beer can chicken

The rain isn't the only thing making today a fowl occasion (Laugh, people, that was funny). We've got three chickens standing at attention just outside the newsroom door.

Beer-can chicken has been bubbling around the South for the better part of two decades. It involves the most inexpensive beer you can find, a chicken and a grill. Any football game in the Southeastern Conference worthy of 80,000 fans has GOT to have some beer-can chicken going somewhere.

Today's poultry trio is holding steady at around 400 degrees, by the probably-not-accurate thermometer on our gas grill. The side burners are lit and turned fairly low; the center burner is off.

We want a drunken chicken, not an incinerated one.

The birds have been rubbed with some seasoning. (Below: just plain black pepper. Above, a chipotle/chili/cinnamon rub. The other chicken has a mix of dried herbs, garlic powder, crushed red pepper).

Then we popped the tops on our brewskies and set the chickens on them. The grill lid is shut snuggly, and it will be ready for a look-see about an hour into the cooking time. Smells wonderful, and much better than raw chicken looks....

(Thanks to Andy for taking these and putting them on here for me, since my electronic photo posting skills are non-existent.-- Laura)

Drunken chicken

Today's lunch at The Star features a favorite of tailgaters everywhere, except Notre Dame: drunken chicken or beer-can chicken.

It involves a chicken, whole, inserted upon an opened, but full, beer can. As the chicken cooks, it steams from the inside, beer gently flavors the bird and sends a wonderful aroma all around the grilling area. The can props the chicken up nicely, letting it cook evenly and baste itself. We'll set our three chickens down the center of our grill and use only the side burners that go front-to-back.

Spice rubs: a lemon herb and a cinnamon chipotle pepper. We'll do some plain, just for contrast.

To go with this delicacy: pinto beans are in the crock-pot right now, and there's fresh cole slaw in the 'fridge. Brownies for dessert.

Revolutionary cookware in stores this summer

Typically "hype" surrounding product releases is just that -- hype. Manufacturers and their marketing wings are good at getting people all riled up to buy something that's seen as THE NEXT HOT THING YOU MUST HAVE OR YOU'LL DIE!

Well, the Home Shopping Network stumbled upon such a hot thing when it started selling the GreenPan, endorsed by Chef Todd English. The new non-stick cookware is sans the chemicals that go into standard non-stick that's been around since the 1960s when DuPont came up with Teflon.

This weekend a new collection is being introduced on HSN, it will go to retail over the summer and comes in black, white and burgundy

The cookware will be at Linens n Things this summer.

So, what are we talking about?

GreenPan cookware with Thermolon non-stick coating is the first environmentally-friendly, PTFE-free non-stick cookware available since the introduction of non-stick technology in 1960. Utilizing a ceramic-based nano non-stick technology (doesn't that sound fancy?), GreenPan cooks without scratching or overheating, and the cookware is “green” for the environment.

What are PTFE and PFOA?
Despite modifications and improvements to non-stick technology over the last several decades, the essential element in traditional non-stick technology, polytetrafluorethylene (PTFE), has remained the same since it was created in 1938 -- until today.

Perfluorooctanoic acid (PFOA) is a synthetic chemical used to manufacture PTFE. In January of 2006, the U.S. Environmental Protection Agency initiated the PFOA Stewardship Program, in which eight major manufacturers voluntarily agreed to reductions by 2010, and complete elimination of PFOA by 2015. The EPA stated that PFOA has been found in the environment and that studies indicated effects of concern.

Thermolon is the first patented, ceramic-based nano non-stick coating that performs at high temperatures without deterioration. It is PTFE-free, and uses no PFOA in manufacturing, making GreenPan cookware environmentally-friendly. When folks like the sustainableisgood Web site and Good Housekeeping both endorse something, chances are it's worth a look:

• High heat resistance: pots/pans are oven safe/stovetop safe to 850º Fahrenheit, and tempered glass lids are oven safe to 420 º Fahrenheit.
  
• Scratch and abrasion resistance: no more worrying over flaking, peeling or off flavors in your foods.
  
• Superior non-stick release: surface does not breakdown or wear over time, and is healthier because you don’t need added butter, fat or oils!
  
• Even heat conductivity: throughout the surface and up the walls for even browning.
  
• Heat-resistant, stainless steel handles: for convenient handling.
  
• Dishwasher safe: easy to clean.
  

Which came first? Cliches revisited

If yesterday was the day we explored the myriad ways of cooking chicken, then today's natural follow-up is to note that May is National Egg Month.

To May's celebration of all things of the egg variety, let's add a wee bit of egg trivia. No need to handle with care. These are fun facts to know and share:

• Americans make 7.8 billion egg-buying trips to the store each year and eggs can be found in 93 percent of all American households. In Anniston, Ala., a skinny, 8-year-old boy can regularly eat -- and expect -- three eggs for breakfast, much to the detriment of his family's food budget.


• One egg has 13 essential vitamins and minerals, healthy unsaturated fats and antioxidants, all for only 70 calories.


• A hen requires about 24 to 26 hours to produce an egg. After the egg is laid, the hen starts all over again about 30 minutes later. Younger hens tend to lay smaller eggs - the size of the egg increases as the hen grows older and is not related to the grade of the egg.


• Lutein and zeaxanthin are antioxidants found in egg yolks that can help to prevent macular degeneration, a leading cause of age-related blindness. The egg yolk gets its color from these yellow-orange pigments, and the shade of the yolk depends on how much lutein and zeaxanthin - often supplied by marigold petals - are in the hen’s feed.


• The shelf-life of eggs is longer than many other fresh foods (assuming you're lucky enough not to have a child who eats three a day). Fresh, uncooked eggs in the shell can be refrigerated in their cartons for at least three to five weeks after they are purchased.


• Not sure if an egg is raw or hard-cooked? Give it a spin! A cooked egg will spin easily while a raw egg will wobble.

A simple way to enjoy eggs is to make an omelette -- eggs beaten and then cooked in a pan and mixed with whatever you like, or with nothing at all. They're easier than most people think. Don't believe it? Take a look.

Basic Omelette

2 eggs
2 tablespoons water (or cream)
1/8 teaspoon salt, optional
Dash pepper, optional
1 teaspoon butter

In a small bowl, beat together the eggs and water with the salt and pepper, if desired, until blended.
In a 7- to 10-inch pan or skillet over medium-high heat, heat the butter until it’s just hot enough to sizzle a drop of water.
Pour in the egg mixture. (The mixture should set immediately at the edges).
With an inverted pancake turner (odd term, but that's the one the Egg Board put on here), carefully push the cooked portions at the edges of the pan toward the center so the uncooked portions can reach the hot pan surface, tilting the pan and moving the cooked portions as necessary.
When the top is thickened and no visible liquid egg remains, fill the omelette, if desired.
With a pancake turner fold the omelette in half or roll it.
Invert onto a plate with a quick flip of the wrist or slide from the pan onto a serving plate.

A little fancier, but tasty is this casserole based on rice. This savory dish is much like a quiche studded with chilies and flavored with taco sauce and onion. The dish goes together in a snap. While it's in the oven, toss a salad.
South of the Border Casserole
6 eggs
1 cup skim or low-fat milk
1/2 cup taco sauce
1 tablespoon instant minced onion
1/2 teaspoon seasoned salt
1 can (4 oz.) chopped green chilies, undrained
2 cups cooked rice
1 cup (4 oz.) shredded reduced-fat Cheddar or Monterey Jack cheese
Parsley, optional
preparation
In large bowl, beat together eggs, milk, taco sauce, onion and salt until well blended. Reserving a few pieces of chilies for garnish, stir in remaining chilies, rice and cheese. Pour into greased 8 x 8 x 2-inch baking dish.
Bake in preheated 350° F oven until knife inserted near center comes out clean, about 35 to 40 minutes.
Garnish with reserved chilies and parsley, if desired.

(Maybe the food officials will see the previous post on Ham Hock Appreciation Day. We don't want a month; a day will suffice.)

Ham Hock Appreciation Day

Confession: There really isn't such a thing as Ham Hock Appreciation Day, but, by golly, there should be. Ham hocks, dollar for dollar, pack some of the most power in the kitchen. Indeed, if there were nominees for the category of "Ingredient You Don't Know -- But Should," the winner would be the lowly (literally) ham hock.


To wit: What other element can flavor greens, green beans, soups and slow-cooked beans as well as a hock? For about $1 per hock, you can season a week's worth of beans or greens. Their storage time is legendary.

Ham hock originates in the lower rear leg (or ham). Ham hocks are most often available cured. Thanks to its abundance of connective tissue, hocks provide a rich, smoky flavor that is ideal for flavoring soups, stews and rustic vegetables.

What some people don't know, however, is that after the ham hock has given up its seasoning joujou, then the meat can be diced and turned into a tasty, cheap entree. Get a slab of corn bread, and you're good to go.

New Orleans-Style Red Beans and Rice with Ham Hocks

1 pound dried red beans
2 ham hocks
3/4 teaspoon seasoned salt, divided
4 cups water
2 teaspoons vegetable oil
6 cloves garlic, peeled, finely chopped
1 cup onions, chopped
1 teaspoon ground thyme
1 bay leaf
1/2 teaspoon pepper
4 cups hot cooked rice
Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and set aside.


Sprinkle 1/2 teaspoon seasoned salt over sides of ham hocks. Heat vegetable oil in Dutch oven; cook ham hocks 3 minutes on each side to start rendering the fat.


Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend. Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender. Remove bay leaf and serve beans over rice.


Serves 6.

Ham Hocks and Grits
This recipe was in Bon Appetit a few years ago, and I clipped and saved it. Fabulous. Fabulous. (Yes, it deserved repeating.)
The recipe looks more complicated than it is, and it does have a few steps. However, it's perfect for a dinner gathering because it can be made two days ahead of serving time and then assembled and baked the day you need it. In a busy world, that's gold. My experience has been that this actually is better served the next day, so do take advantage of this convenience.

4 ham hocks
1/4 stick butter
2 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
6 garlic cloves, minced
1/4 cup dry white wine
6 whole black peppercorns
1 tablespoon mustard seeds
1 bay leaf
4 cups chicken broth

Preheat oven to 325. Melt butter in large ovenproof pot over high heat. Add onions and next 3 ingredients; sauté until vegetables are soft and golden, about 7 minutes. Add wine and next 3 ingredients; stir 1 minute. Add chicken broth and ham hocks. Bring to boil; cover and bake until ham hocks are very tender, about 1 hour. Cool.
Remove ham hocks. Boil ham hock broth until reduced to 1 cup, about 25 minutes. Pull ham from bones and reserve (discard bones and skin). Strain broth. (Can be made 2 days ahead. Cover ham and broth separately; chill.)

For grits:
6 cups chicken broth
2 cups quick-cooking grits
2 teaspoons minced fresh thyme

Preheat oven to 350. Bring chicken broth to boil in large saucepan. Gradually whisk in grits. Add 2 teaspoons minced thyme. Reduce heat to medium; simmer until grits are thick and smooth, whisking frequently, about 7 minutes.
Stir reserved ham, Fried Apples (see below), and 1 cup cheddar cheese into grits. Transfer mixture to 13x9x2-inch oval baking dish. Sprinkle with remaining 1/2 cup cheese. Bake until cheese is golden, about 30 minutes. Rewarm ham hock broth. Garnish grits with chopped thyme and serve, drizzling broth over.

Fried Apples
3 tablespoons butter
4 large Granny Smith apples (about 2 1/4 pounds), peeled, cored, cut into 1/2-inch pieces
2 tablespoons brown sugar
1 tablespoon honey
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon grated orange peel
Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)

Ham Hocks and Sauerkraut
This is a European classic. And, hello, it calls for ham and butter.

1 large onion, chopped
2 tablespoons butter
1 smoked ham hock
1 pound sauerkraut, preferably fresh (rinse well if canned)
1 pound red potatoes, cut in half
2 cups chicken broth
2 shallots, minced
Salt and pepper to taste
Melt the butter in a Dutch oven or large, heavy saucepan. Cook the onions about 5 minutes, until they are soft. Add the hocks and potatoes, then pour on the remaining ingredients. Cover and simmer about 1 hour or until the meat falls off the bone.

Noodling around in Wednesday's Your Table

Your Wednesday Anniston Star food section has a complete guide to pasta -- both whole wheat and regular -- and how to match the right sauce with the right noodle. These aren't fussy recipes; imagine that they're created by busy Italians who've got better things to do than squeeze tomatoes all day.

Pat Kettles takes us to Bordeaux in her Uncorked column, and Prudence Hilburn kicks off a collection of classically sweet recipes.

For an ender, we've got rhubarb and the formula for making a perfect from-scratch cake.

Enjoy. Life's too short to eat bad food.

Something green for your sweet tooth

Hillside Candy, a manufacturer of confections, announced today that it will introduce new stand-up gusseted bag packaging and two new flavors for its hand made GoNaturally organic candy line at the 2008 All Candy Expo in May.

Yes, a candy expo. Fez from "That '70s Show" would be in heaven.

The candy is currently available in 8-ounce tub and bulk formats in four flavors: Ginger, Honey Lemon, Cherry and Honey. The new look in its GoNaturally organic candy line will feature a 3.5-ounce, stand-up bag. Six flavors, instead of four, and the bags are recyclable.

The two new flavors:Pomegranate and Apple. The new bags are scheduled to begin shipping in mid-May at the suggested retail price of $2.79 to $2.99.

GoNaturally is hand made, gluten free, kosher, and USDA certified organic candy. Using organic evaporated cane juice and organic brown rice syrup for sweetness, the line is flavorful and refreshing. GoNaturally contains no trans fats, no preservatives, no corn syrup, no FD&C colors, and no hydrogenated oils.

In keeping with the environmentally friendly concept, the GoNaturally packaging and twist wraps are all recyclable.

Based in Hillside, N.J., Hillside Candy was established in 1945, and is the corporate umbrella and home of three brands of candy: Golightly, one of the niche brands in the sugar-free market; Hillside Sweets, a line of sugar-based hard candy; and GoNaturally.

The brands will be among the sweet fix at the the 2008 All Candy Expo, from May 20-22 in Chicago’s McCormick Place Convention Center. Held annually in Chicago, the All Candy Expo is the largest confectionery and snack trade show in the United States and has 500 exhibitors. The list of exhibitors includes multi-national companies as well as small niche gourmet and specialty companies. The All Candy Expo draws visitors from nearly 70 countries.

The kindling, er, kindred, spirit of grillers

OK, so we're not done with fire-inspired trivia yet. On the "grilling and barbecue" section, there are enough recipes for sauce, chicken, fruit and vegetables to feed a small country.

Just off the press today:
38 percent of households use a grill at least once in average two week period. This has increased over 6 percentage points in the past decade.
35 percent of individuals consume foods prepared on a grill at least once in a two week period.
Fourth of July weekend is the top Holiday weekend for grilling with almost 30 percent of individuals consuming a grilled item. Memorial Day weekend comes in second for grilling (25 percent of individuals consume a grilled item) followed by Labor Day weekend (23 percent of individuals consume a grilled item).

Grilling is no longer only a summer behavior… (In the South, we've always known this. Good to see the rest of the country has caught up to us.)

So what exactly is being grilled?
Top Ten Foods Grilled
1. Burgers (any, with or without bun)
2. Steak
3. Chicken (We've kind of mentioned this today....)
4. Hot Dogs
5. Pork Chops
6. Potatoes
7. Vegetables
8. Other Pork Cuts (tenderloin, etc.)
9. Sausage (bratwurst, kielbasa)
10. Seafood

Gettin' saucy

For a culinary tour of any kind of flavor profile your grillin' and barbecuin' mind might dream up:

California Barbecue Sauce
This very different barbecue sauce combines some of California’s wonderful bounty to turn boneless, skinless chicken breasts into a culinary delight.

Yield: 3 cups

½ cup store-bought barbecue sauce
1 TBLS olive oil
2 tsp chopped fresh rosemary
1 cup minced fennel bulb
2 shallots, minced
1 cup pomegranate juice
½ cup dry red wine
2 TBLS black olive tapenade (available in most grocery stores)
1 tsp anchovy paste
3 TBLS sherry vinegar
½ tsp red pepper flakes

Heat olive oil in a medium saucepan over medium-high heat. Add rosemary, fennel and shallots and sauté till softened and just beginning to caramelize, 5-10 minutes. Add all other ingredients, bring to a boil, then simmer over low heat until the sauce has thickened, 20-25 minutes.

Florida-Style Barbecue Sauce
Light and delicious, this spicy, citrus-based sauce is the perfect compliment to the rich taste of chicken leg quarters.

Yield: 2 cups

½ cup original-style barbecue sauce
1 cup orange juice
¼ cup lime juice
3 cloves garlic, chopped
½ onion, chopped
2 TBLS olive oil
1 TBLS cumin
1 small jalapeno, seeded, deveined and chopped
½ cup chopped cilantro
2 tsp dried oregano
2 TBLS honey
2 TBLS chopped mint
1 tsp kosher salt
¼ tsp freshly ground black pepper

Place all ingredients in a food processor and process 30 seconds. Pour into medium saucepan and warm over medium-high heat to meld the flavors together, about 5 minutes.

Heartland Barbecue Sauce
Sweet, thick and filled with the flavors of down-home comfort food, Heartland Barbecue Sauce turns a whole chicken into a very special dish.
Yield: 3 cups

1 cup store-bought barbecue sauce
1 cup beer
1 clove garlic, minced
½ small red onion, minced
2 TBLS brown sugar
2 TBLS molasses
¼ cup brown mustard
¼ cup cider vinegar
1 cup tomato puree
1 TBLS paprika
½ tsp cinnamon
½ tsp ground coriander
½ tsp cumin
½ tsp allspice
½ tsp turmeric
¼ tsp chili powder
1/8 tsp cayenne pepper
½ tsp kosher salt

Combine all ingredients in a medium saucepan and bring to a boil over high heat. Lower temperature and simmer to meld flavors together, 5 minutes.

Mid-Atlantic Barbecue Sauce
Usually used to enhance the flavor of seafood, Old Bay seasoning is added to this spicy sauce to highlight the rich taste of chicken drumsticks. A vinegar-based “mop” sauce can be passed at the table for those who like a little extra heat.

Yield: 2-2½ cups

¾ cup original-style barbecue sauce
1 TBLS vegetable oil
½ small yellow onion, minced (approximately ½ cup)
½ cup canned diced tomatoes, drained
¼ cup apple cider vinegar
2 TBLS molasses
2 TBLS Old Bay seasoning
½ tsp kosher salt

Heat oil in a small saucepan over medium-high heat. Add onion and sauté till translucent, 5-10 minutes. Do not brown. Add tomatoes and cook 30 seconds. Add all other ingredients, bring to a boil, reduce heat and cook, stirring, till thickened, 5-10 minutes.


Spicy Mop Sauce
Yield: 1 cup

½ cup white vinegar
¼ cup water
1 TBLS vegetable oil
1 TBLS Worcestershire sauce
1 TBLS Old Bay seasoning
2-3 drops Tabasco sauce
½ tsp kosher salt

Combine ingredients thoroughly and serve.

Mountain States Barbecue Sauce
The combination of cherry jam, juniper berries and whiskey adds a sweet and smoky note to this flavorful barbecue sauce. The accompanying rub adds a hint of herbs and spice. Try both on chicken thighs for grilled chicken good enough for company.

Yield: 2½ cups

½ cup store-bought barbecue sauce
1 TBLS olive oil
1 small onion, minced
2 tsp freshly grated ginger
4 juniper berries
1 tsp dry mustard
¾ cup cherry jam
juice of one lemon, about ¼ c
2 tsp honey
¼ tsp Tabasco sauce
¼ cup cider vinegar
¼ cup whiskey
1 TBLS parsley

Heat oil in a small saucepan over medium-high heat. Add onion, ginger, juniper berries and dry mustard and sauté, stirring, till onions soften, about 5 minutes. Remove and discard juniper berries, add all other ingredients and cook over low heat till thickened, about 15 minutes.


Mountain States Barbecue Rub
Yield: 1/3 cup

2 tsp paprika
2 TBLS dried thyme
1 TBLS sugar
1 TBLS dried oregano
1 TBLS kosher salt
1 tsp freshly ground black pepper

Combine ingredients and rub on chicken prior to grilling.

New England Barbecue Sauce
Did you know there was such a thing as "New England barbecue?" Keeping in mind that when they say "barbecue," they're talking about what we refer to as "grilling." This sweet and tangy sauce is a cinch to make and is delicious on chicken leg quarters.
Yield: 2 cups

1½ cup original-style barbecue sauce
1/3 cup maple syrup
5 TBLS whole cranberry sauce
1½ tsp ground cloves
2 TBLS Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground pepper

Combine all ingredients in a small saucepan and bring to a boil over medium-high heat while stirring. Reduce heat to a low simmer and cook 5-10 minutes till thickened.

Pacific Rim Barbecue Sauce
Grill thin palliards (a really, really pretentious way of saying thin and round pieces) of boneless, skinless chicken breast on cedar planks (you can get them at Whole Foods or order them online) and slather on Pacific Rim Barbecue Sauce for chicken that deliciously contrasts the Asian influences of the region with the distinct flavor of smoked cedar.

Yield: 2½ cups

1 cup store-bought barbecue sauce
2 tsp peanut oil
1 tsp freshly grated ginger
1 clove garlic, minced
2 TBLS minced scallions
½ cup hoisin sauce
2 TBLS soy sauce
½ cup hoisin sauce
1 TBLS Asian chili sauce
1 tsp Chinese five-spice powder
1 tsp sugar
2 TBLS toasted sesame seeds
1 tsp sesame oil
juice and zest of one lemon
¼ cup sherry vinegar
¼ cup apple juice
2 TBLS minced basil
2 TBLS minced cilantro

In a small saucepan, heat oil over medium-high heat, add ginger, garlic and scallions and sauté 2-3 minutes. Add all other ingredients, except basil and cilantro. Bring to a boil, then lower heat and simmer till thickened, about 10 minutes. Remove from heat, cool slightly and stir in basil and cilantro.

Southern-Style Barbecue Sauce
This sauce is filled with the bounty of the South: peaches, pecans, Vidalia onions and bourbon -- God's gift to cooking and something near and dear to my native Kentucky heart. I keep a fifth of Maker's Mark (made near my hometown of Bardstown, Kentucky) on hand for this, which is great smeared on grilled salmon.

Yield: 2 cups

½ cup original-style barbecue sauce
½ cup sliced peaches
¼ cup toasted pecans
¼ cup chopped red bell pepper
1 TBLS olive oil
1 small Vidalia onion, minced
1 tsp freshly grated ginger
½ tsp ground allspice
¼ tsp cayenne pepper
½ cup bourbon
2 TBLS molasses
2 tsp Worcestershire sauce
1 TBLS brown sugar
1/3 cup white vinegar
1 tsp kosher salt
1 TBLS cold butter, cut in pieces

Combine the peaches, pecans and bell pepper in a food processor and process 15-30 seconds, till pureed. Heat oil in a small saucepan over medium-high heat, add Vidalia onion and cook 5 minutes. Add ginger, allspice and cayenne and cook 30 seconds, stirring. Add the peach mixture and cook 1 minute. Stir in the bourbon, barbecue sauce, molasses, Worcestershire, brown sugar, vinegar and salt. Bring to a boil, lower the heat to a simmer and cook 5 minutes to thicken the sauce slightly. Swirl in the pieces of butter till melted and well-combined.


Southwest Barbecue Sauce
The sweet potatoes, tomatillos, chili powder and other ingredients in our Southwest Barbecue Sauce turn skewers of cubed boneless, skinless chicken thighs into a delicious Southwestern delicacy with the complex flavors of a Mexican mole sauce. Serve skewers in warmed corn tortillas and pass chopped lettuce, tomatoes and our Barbecue-Sweet Potato Sauce.

Yield: 4 cups
1½ cups store-bought barbecue sauce
1 TBLS vegetable oil
3 cloves garlic, minced
1 cup chopped tomatillos
1 small sweet potato, roasted 10-12 minutes in microwave – skin discarded and mashed flesh divided, reserving 2 TBLS for Barbecue-Sweet Potato Sauce
3 TBLS brown sugar
½ tsp anise seed
1 TBLS chili powder
1 TBLS cumin
1 tsp cinnamon
1 TBLS unsweetened cocoa powder
1 tsp cayenne pepper
1 tsp dried oregano
1/3 cup chopped cilantro
juice of 2 limes
¼ cup tequila or water
1 tsp kosher salt
¼ tsp freshly ground black pepper

Place oil in small saucepan and heat over medium-high. Add garlic and tomatillos and sauté till softened, about 5 minutes. Pour garlic-tomatillo mixture into a food processor and add remaining ingredients, except the reserved 2 T sweet potato. Process till smooth.

Barbecue-Sweet Potato Sauce

Yield: 1 cup

¼ cup store-bought barbecue sauce
½ cup sour cream
2 TBLS mashed sweet potato
¼ cup cider vinegar
3 TBLS minced cilantro

Combine all ingredients thoroughly. Serve with grilled chicken.

Texas Barbecue Sauce
Texas Barbecue Sauce gives a new twist to an old favorite when used on grilled chicken wings. The spice rub enhances the spicy, smoky flavor even more.
Yield: 2 cups

1 cup original-style barbecue sauce
1 head garlic
2 tsp olive oil
1 TBLS vegetable oil
½ onion, minced
2 scallions, white and light green portions sliced thin
1 tsp chipotle chili powder
1 TBLS cumin
2 tsp paprika
3 TBLS brown sugar
1 tsp Worcestershire sauce
½ cup white vinegar
juice of 2 limes
¼ cup chopped cilantro
½ tsp kosher salt

Preheat oven to 350 degrees F. Cut just enough from top of head of garlic to expose the cloves, leaving the papery covering on the bulb. Place on a piece of foil, drizzle with olive oil and wrap tightly in foil. Roast till softened, about 45 minutes. When cool enough to handle, squeeze roasted garlic out of husk. You should have 1½ to 2 T of roasted garlic paste.

In a small saucepan, heat vegetable oil over medium-high heat and sauté onion until soft, about 5 minutes. Add scallions, chipotle chili powder, cumin, paprika, brown sugar, Worcestershire, vinegar, lime juice and the roasted garlic, Bring to a boil over high heat, then lower to a gentle simmer and cook till slightly thickened, 10-15 minutes. Remove from heat, stir in cilantro and season with salt.
Texas Rub

Yield: 1/3 cup

1 TBLS smoked paprika
1 TBLS kosher salt
2 TBLS brown sugar
2 TBLS cumin
½ tsp chile powder
1 tsp onion powder

Combine all ingredients and rub on chicken prior to grilling.

Sauces and rubs courtesy of the National Chicken Council.

Now that you know how to grill it....

And thus ends today's treatise on grilling chicken. Use your knowledge wisely, Grasshopper.

Rosemary Chicken Sandwiches with Spicy Chile Mayonnaise
Adapted from Cowgirl Cuisine by Paula Disbrowe,Harper Collins, 2007

Serves 4

Rosemary Chicken Breast Sandwiches
4 chicken breast halves, boneless and skinless
1 tsp Kosher salt
1 tsp black pepper
2 TBLS fresh chopped rosemary
2 TBLS olive oil
4 ciabatta rolls
8 slices applewood-smoked bacon, cooked
2 cups baby arugula

Spicy Chile Mayonnaise
2 jalapeno chile peppers
2 cloves garlic, unpeeled
1 TBLS sherry wine vinegar
2 TBLS honey
1 ½ cups mayonnaise
1 tsp salt
½ tsp black pepper

With meat mallet, pound chicken breasts between sheets of waxed paper to ½ inch thickness. Season chicken with salt and pepper; sprinkle with rosemary. Drizzle olive oil evenly over chicken and, using fingers, rub herb and seasonings into chicken. Refrigerate until needed. Prepare gas or charcoal grill.

Prepare spicy chile mayonnaise by placing jalapenos and garlic cloves in small skillet over medium-high heat. Cook and turn as necessary to brown evenly and chiles and garlic are softened. Set garlic aside to cool, then peel. Transfer chiles to small bowl of water and keep submerged for 20 minutes. Place garlic, vinegar and honey in bowl of food processor fitted with metal blade. Pulse to combine. Remove chile from water, stem, seed and add to processor. Pulse to chop and then puree until mixture forms a rough paste. Add mayonnaise, salt and pepper and pulse evenly to blend. Transfer to small bowl and refrigerate until needed.

Place chicken breasts on grill and cook, turning once, until done, about 3 minutes per side. Remove from heat and cover with foil. Finish sandwiches by lightly toasting each side of rolls. Spread spicy 2 tablespoons chile mayonnaise on bottom half of rolls; top each with chicken breast half. Add two slices of bacon to each sandwich; divide arugula among sandwiches. Secure sandwiches with tops of buns and serve.

Grilled Chicken with Hot and Sweet Dipping Sauce
Adapted from Hot Sour Salty Sweet by Jeffrey Alford & Naomi Duguid, Artisan Books

Serves 4

4 large split chicken breasts, bone-in and skin on (about 3 pounds)
3 TBLS Thai fish sauce
4 TBLS peppercorn-coriander flavor paste (recipe follows)
hot and sweet dipping sauce (recipe follows)

Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well. Add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours.

Prepare gas or charcoal grill. Place chicken on grill 4 – 5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6 – 8 minutes. Turn chicken pieces and continue cooking until golden brown on other sides and juices run clear when meat is pierced with fork, about another 6 – 8 minutes.

Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce.

Peppercorn-Coriander Flavor Paste:
In food processor, combine 4 tablespoons black peppercorns, 6 large garlic cloves, 1 tablespoon ground coriander and 1/8 teaspoon salt. Pulse about one minute, to consistency of paste. Add 1 teaspoon Thai fish sauce and combine well.

Hot and Sweet Dipping Sauce:
In small saucepan, bring to a boil over medium-high heat ½ cup rice vinegar. Stir in ½ cup sugar; continue stirring until sugar is completely dissolved. Lower heat to medium-low and simmer 5 minutes. With the back of a spoon, mash 1 large garlic clove. Combine mashed garlic with ¼ teaspoon salt and 1 teaspoon dried red pepper flakes. Remove vinegar mixture from heat; stir garlic mixture into vinegar sauce and blend well. Cool to room temperature.

Idiot's guide to grilling chicken

One of the most used (and abused) ingredients on a grill is the plain, lowly chicken. The fear -- albeit justified -- of salmonella sends people to the extreme. They'll cook all the flavor and tenderness out of their chicken and present their families and too-polite guests with something that's fit only for resoling a shoe or sprinkling on a drive way.

That chicken didn't do anything to you. Be kind to the fowl. Your stomach will thank you.

Along those lines, here's some safety and cooking points to keep in mind when grilling chicken.

Always thaw frozen poultry in the refrigerator or microwave oven (I don't like the nuke, but sometimes you're pressed for time), not on the kitchen counter. Chicken may also be thawed by running it under cold water.

Keep all poultry in the refrigerator or in a cooler until ready to grill. (Surely we didn't have to tell you that, but the legal department makes us...)

Before marinating or grilling, wash the chicken in cold water and pat dry with paper towels.

Thoroughly wash your hands, utensils and work area after preparation.

It is best to grill on a clean rack. The best way to clean a gas grill is by turning up all burners to high and scraping away any food or debris. For a charcoal grill, light the coals and allow the grates to heat up and then, using a coarse brush, scrape away any debris.

The grates should be lightly oiled or sprayed with a non-stick cooking spray to prevent the chicken from sticking. Do not spray the cooking spray directly into the fire. Remove the grate from the grill with a heavy potholder and then, holding the grate away from the grill, apply the spray.

Covering the grill increases the grill’s temperature. So, adjust the heat setting on a gas grill after lowering the cover and close the vents on a charcoal grill. Opening the vents will add more oxygen to the fire and will, thus, increase the heat.

When grilling chicken, the grill should be set up for indirect cooking. (We're cooking some whole chickens at The Star on Thursday. We'll show you what we mean.) On a gas grill, start by turning all burners on high. After the chicken is seared on both sides, turn off the middle burner(s) and move the chicken to this cooler area of the grill. If using a charcoal grill, light coals and then divide the bottom of the grill into three sections: one section with no coals, a middle section with a single layer of coals, and a third section with twice as many coals as the middle section. Begin searing chicken on the hottest section (the area with the most coals) of the grill and then move to the middle or other side of the grill to finish cooking.

Bone-in meat takes longer to cook on the grill than boneless meat. These parts should be placed on the grill first. Place them on the hottest part of the grill and continually turn the pieces WITH TONGS. After the pieces have browned, they should be moved from the hottest part of the grill to the cooler areas. Position fully cooked pieces of chicken on the outside (coldest) sections of the grill so that they stay warm while the other pieces finish cooking.

Thinner pieces of chicken, such as boneless breasts, should be cooked for a shorter period of time over higher heat than thicker pieces of chicken, such as chicken pieces or half chickens.

Whole chickens and chicken parts should be cooked over lower heat for a longer period of time. This rule of thumb will prevent larger pieces of chicken from burning on the outside while the interior remains undercooked.

Basic Method for Grilling All Chicken Parts:

Except when grilling whole chickens, it is important that chicken parts are cooked over steady, medium heat. When using a gas grill, simply turn off one or two of the center burners to create a cooler section; place pieces there to keep warm after they are fully cooked. To ensure even cooking and to prevent burning, grilled chicken should be closely monitored and turned often. Chicken absorbs flavors readily, so it is perfect for marinating, adding spice rubs or brushing with a flavorful barbecue sauce.

Chicken Breasts:
Can be grilled with or without the skin, cut into strips and threaded onto skewers, or cut into cubes for kebabs. Chicken breasts are great for seasoning with dry rubs, pastes, marinades or sauces.

Breast meat will be juicier if grilled with the skin on. However, the skin can be removed after grilling for lower calorie meals.

Stuffing chicken breasts before grilling will help maintain moisture and add flavor. Try a variety of cheeses, herbs or other flavorful ingredients, such as sun-dried tomatoes, thinly sliced prosciutto or ham, or olive tapenade.

When grilling breasts with the skin on, remember that the fat content will cause more flare-ups. Use indirect heat, turn often, and pay close attention.

Sear bone-in chicken breasts for about 4 minutes per side and then move to lower heat and continue to grill for 18-20 more minutes until the breasts reach an internal temperature of 165 F (See the previous post on what kind of thermometer to buy).

Boneless, skinless chicken breasts, if cooked over medium high heat, will be cooked in about 10-12 minutes, turning once every 4 or 5 minutes. Boneless, skinless chicken breast should be cooked until an internal temperature of 165 degrees F is reached.

Chicken Leg Quarters and Half Chickens:
Grilled chicken leg quarters make an impressive presentation, as do half chickens. They cook in about 30 to 35 minutes using indirect heat on the grill. Turn them often to prevent burning. Quarters should reach an internal temperature of 170 degrees F.

Chicken Wings:
Chicken wings make tasty appetizers and take about 10 to 15 minutes to grill. They should reach an internal temperature of 170 degrees F.

Whole Chickens:
A grilled whole chicken is a succulent treat. When grilling a whole chicken, you will need to place a drip pan under the chicken to catch dripping fat. Most modern gas grills are designed and manufactured with drip pans. If your grill does not have a drip pan, a disposable foil baking pan makes a good substitute.

Because whole chickens take longer to cook, be prepared to replenish the coals if using a charcoal grill. Whole chickens should reach an internal temperature of 180 degrees F in the thickest part of the thigh.

Chicken Thighs and Legs:
For sheer economy (and hard-to-mess-up factor) thighs and legs cannot be beaten. Thigh and leg meat are rich in flavor. They take longer to cook than breast meat, about 25 to 30 minutes on the grill. They should be cooked until an internal temperature of 170 degrees F is reached.

Grilling basics, if you're a newbie

Grilling is more popular than ever, and manufacturers are responding by developing new products for every budget, occasion, and style. Consumer surveys show that 2007 was a record-breaking year for the grilling industry with gas grills topping the sales charts, followed by charcoal, then electric. Almost 77 percent of households own an outdoor grill, and 58 percent of owners use their grills year-round (although summertime remains the peak grilling season).

Some tools that might be helpful:

Thermometer: Owning an accurate thermometer is a must when grilling poultry. Chicken breasts should read 165 F degrees, chicken parts should reach 170 F degrees, and whole chicken should reach 180 F degrees when inserted into the thickest part of the thigh.

Tongs: A pair of heavy tongs make turning, moving, and rotating chicken pieces a breeze. They should be lightweight, be long enough to extend to the back of the grill without burning your hand, and spring loaded to easily grasp and release poultry pieces. Try them out at the store (without a fire, of course, to make sure they're comfortable in your hands).

Brushes: Having a few good brushes on hand makes oiling the grill and basting chicken a snap. Don’t purchase an expensive brush as they don’t usually last longer than a season or two. Look for a pastry, basting, or paint brush.

Mitts: As with removing a hot roasted chicken from an oven, heavy duty cooking mitts or gloves are a must when cooking on an outdoor grill. You will want a pair of gloves close at hand to pick up and handle hot items. Fireproof gloves are a good choice because, unlike regular kitchen mitts, they won’t catch fire when they come in contact with flame.

Skewers: There are two basic options when purchasing skewers: metal or bamboo. Metal skewers are reusable and should have a flat metal stick to prevent food from rotating while cooking. When purchasing metal skewers, look for those with heat resistant handles. (Metal skewers also cook faster than bamboo, and some ingredients can be overcooked if you leave that hot metal skewer in them too long). Bamboo skewers are inexpensive, readily available, and of course, disposable. They generally come in packs of 50 to 100. When using bamboo skewers, be sure to soak them in water before putting them on the grill to prevent burning.

Wire Brush: Because food tends to stick to the grilling grates, a good stiff bristled wire brush is a must. You should clean the grill after each time you use it before the food has time to dry onto the grilling surface. A few quick brushes on the grill beats scrubbing piles of pots and pans at the kitchen sink any day.

Fruit on the fire

One of the things we've learned at the paper since putting the grill on the back porch is that there are few things that aren't improved with a kiss from an open flame.

Fruit is no exception. Unlike vegetables, meat or poultry, which run the risk of burning because they have to fully cook, fresh fruit is a perfect grilling item because it only needs a little heat to be considered "done." That small brush of heat, and a whisper of smoke, can take a plain peach and make even the pickiest eaters salute it.

From May 19 through Sept. 15, 2008, you can enter to win the "Fresh Grill Thrill" Sweepstakes. Two grand prizes include a brand new Char-Broil RED three-burner grill (retail value of $599 each), and six first prizes include a Char-Broil Designer Series stainless steel grill (retail value of $259 each). More than 50 additional prizes will be awarded.

"With grilling season upon us, we want to help consumers liven up what they are preparing this summer with fresh and fun ideas for grilling fruit," said Dionysios Christou, Del Monte Fresh Produce vice president of marketing. "Men and women alike enjoy grilling, and research shows people are increasingly using grills to create fast, healthy meals."

Tips for grilling fruit, include: first use high heat for a few minutes, then lower the heat to create great grill marks; grill fruit for short time periods only; drizzle fruit with sugar to bring out the natural sweetness; apply a thin coat of oil to the grill before grilling; cut fruit in half and remove the core for grilling; grill bananas with entire peel on grill fruit pulp-side-down first, then turn onto the peel to finish.

Also essential to excellent grilled fruit, however, is a great grill, Christou said.

This year, Char-Broil introduced Char-Broil Red, a new infrared grill that delivers superior taste, simplicity and efficiency. Char-Broil Red is the sweepstakes grand prize and features a stylish front red panel and a new U-shaped infrared emitter, which evenly distributes 100 percent infrared heat and eliminates hot or cold spots on the grill. It also increases energy efficiency, both in the amount of propane used and in personal time savings.

Here are some recipe suggestions from Del Monte and Char-Broil. More (the shrimp and pineapple pictured above, for instance), are available online.

Grilled Avocado Salad

3 ripe Hass avocados, halved with pits removed

1 cup diced tomatoes

½ cup diced roasted red peppers

½ cup diced feta cheese

1 tbsp red wine vinegar

4 tsp. extra virgin olive oil

1 green onion, minced

¼ tsp. salt

¼ tsp. ground black pepper

3 tsp. minced parsley

3 tsp. lemon juice

Additional salt and pepper for seasoning avocadosAdditional olive oil to brush on avocados

In a bowl, combine tomatoes, red peppers, feta, vinegar, olive oil, green onion, salt, pepper and parsley. (Do not make in advance and refrigerate since this mixture should be served at room temperature.)

Rub lemon juice on the surface of the avocado halves. Let sit for 10 minutes.

Season the avocado halves with salt and pepper. Brush with additional olive oil.

Grill avocado halves flesh side down over high heat for several minutes. Once the flesh has deep grill marks, turn halves over, reduce heat to low and continue cooking for another 4-5 minutes.

The avocados are done with they are hot and soft all the way through.Place each avocado half on a plate. Mound the tomato/red pepper/feta mixture on top of the avocados and serve immediately.

Grilled Pear and Red Onion Salad

3 pears, quartered with seeds removed

1 large red onion, peeled, cut into ½-inch slices, brushed with olive oil and seasoned with salt and pepper

5 oz. cleaned baby spinach

1 small head radicchio, halved and cut into ¼-inch slices

½ cup walnut pieces

4 green onions, thinly sliced

Balsamic vinegar salad dressing to taste (or simply use your favorite store-bought dressing)

Freshly ground black pepper to taste

5 oz. thinly sliced prosciutto, cut into ¼-inch strips

Grill the pears over moderately high heat by placing them flesh side down on the grill. Once the flesh has nice grill marks (2-3 minutes), turn the pears onto the skin side and continue grilling until the pears are heated through (4-5 minutes). It may be necessary to lower the heat if they start to scorch.

Grill the red onion slices over moderately high heat until they have nice grill marks and have started to soften (4-5 minutes).While the red onion and pears are still hot, transfer to a cutting board and dice.

Toss warm red onion and pear with spinach, radicchio, walnut pieces, green onions, balsamic vinegar salad dressing, and black pepper.Arrange salad on individual plates and top with prosciutto. (If serving the salad in a large bowl, simply top the whole salad with prosciutto.) Serve immediately.

Grilled Banana Sundae

4 bananas, peeled
2 tbsp. butter

6 tbsp. brown sugar

½ tsp. vanilla extract

¼ cup water

1 tbsp. melted butter

½ cup pecan pieces

Vanilla ice cream

In a small saucepan, combine 2 tablespoons butter, brown sugar, vanilla extract, and water. Bring to a boil, stir to dissolve sugar and let cook at a full boil for 1 minute. Remove from heat and let cool. (If the mixture is too thin when cool, simply return to heat and boil for another 30-60 seconds.)

Brush bananas with melted butter and place on a very hot grill. While the bananas are grilling, turn them periodically and brush with some of the brown sugar mixture. T

he bananas will only take a few minutes to heat through. If they are very ripe, they will cook very quickly. Remove bananas from heat and cut each banana into 3 pieces on the bias.

Scoop ice cream into bowls. Top each with 3 pieces of banana. Spoon warmed brown sugar mixture over the top. Finish with a sprinkle of pecans.

Mediterranean-inspired entertaining

If you've been off the planet, then the current economic crunch might have passed you by.

The rest of us are well aware of it. People who like to have friends over (man, does this hit close to home) are finding ways to entertain without fiscal pain.

the Mediterranean region is responsibile for some of the most elegant cuisine you'll ever put between your lips. Yes, we'll acknowledge that the 16 countries that border the Med make variety a must by sheer geography, but the flavor profiles, the types of food, all come together in dishes that fairly bubble with warmth and charm.

More of us are opting to at home rather than dine out, movie rentals are on the rise, and consumers are becoming more value-conscious and frugal—this is especially true when it comes to food.

The folks at the California Walnut board have passed along some ideas for a easy, fairly inexpensive plan: Contrary to popular belief, it is possible to entertain and not break the bank. Besides, being in charge of ingredient selection and meal preparation can be a more nutritious choice than dining out. Plan a Mediterranean night with a menu showcasing plenty of grains, walnuts and seasonal fruits and vegetables. This will be a party both your wallet and guests will enjoy.

The menu uses a few recipe ideas along with a number of tips that will offer options for successful, budget-minded entertaining. Paying attention to sale items, purchasing seasonal fruits and vegetables and avoiding oversized portions can all go a long way toward making a dinner with friends or a backyard get together both affordable and enjoyable. (The oversized portion deal is the key, here.)

Walnut & Cucumber Gazpacho
English cucumbers are practically seedless and have a thin skin. You can get them here in Calhoun County; they're a little more expensive than standard cucumbers, but they're almost a totally different vegetable.

4 English cucumbers, roughly chopped
1/2 bunch flat leaf parsley
1/2 bunch mint
1 bunch scallions, roughly chopped
1/2 small red onion, peeled
1/2 cup extra virgin olive oil
1/3 cup champagne vinegar
6 ounces plain yogurt
1 cup toasted walnuts
1 cup ice
Salt and freshly cracked pepper, to taste

Salt the cucumbers and let sit one hour. Drain off liquid. Combine all ingredients in a blender. Blend until smooth; salt and pepper to taste. Serve in a chilled bowl, and garnish, if desired, with Meyer lemon olive oil.

Turkey & Veggie Skewer with Walnut Lime Curry Sauce

Skewers
2 lbs boneless, skinless turkey breasts (or substitute chicken)
2 red pepper
2 green pepper
2 yellow pepper
16 cherry tomatoes
Bay leafs
2 tablespoons olive oil (and more if needed)
Salt and freshly cracked pepper, to taste

Walnut Lime Curry Sauce
1 cup California walnuts, chopped
2 cups of low-fat plain yogurt
2 limes, juice & zest
2 Tablespoons of curry powder
Salt to taste

To make the skewers, chop the turkey and the peppers into 1 1/4 inch pieces. Divide the turkey, peppers, tomatoes and bay leafs between 8 skewers, adding them in an alternating pattern. Drizzle each skewer with olive oil and salt and pepper to taste. Grill the skewers, turning often, for 12 to 15 minutes or until the turkey is done. To make the sauce, combine the walnuts, yogurt, lime zest, lime juice, and curry powder in a small bowl. Stir well, add salt and pepper to taste, and serve along side the turkey skewers.

Serves 8

C is for 'cookie'... and 'cold'

Time, it's been said, is fleeting.

But the desire for cookies is everlasting. Anyone with a cookie monster in the house knows this. They also know the desire for homemade cookies doesn't always coincide with the time and energy to church out some goodness.

Therefore, the folks at the Culinary Institute of America have their own version of pre-made cookies. Except instead of paying four times the cost of ingredients to buy them at the store, you assemble the dough and slice the cookies, then freeze them. That lets you take out however many cookies you want at any time, any day.

They're the original "slice and bake" cookies. Do you think Grandma sat around all day mixing and measuring, waiting for your arrival?

Not hardly.

She threw together batches of her favorite cookies ahead of time, froze the dough, then sliced and baked them straight from the freezer, perfectly timed for your arrival.

Making refrigerator cookies is simple, quick and gives you the flexibility to cook as many, or as few cookies as you need, when you need them.

The basic method starts with creaming softened, room temperature butter with the sugar until light. This process cuts sugar crystals into the fat, creating tiny air pockets which expand during baking. Leavening further inflates these tiny air pockets, giving baked goods their lift."

The secret to making great tender cookies is not to over mix," says Alison McLoughlin, chef instructor at CIA. "As soon as you see the dough come together you are done."

After mixing, shape the dough into a log on a large sheet of plastic wrap or parchment paper. Roll the wrap around the dough, forming a long log. Wrap completely then freeze for one hour, then slice and bake. For longer freezer storage, wrap a piece of heavy duty foil around the wrapped log and freeze for up to two months.

Slice them while still frozen for even, thin slices and turn the log every few slices to avoid flattening the dough. Bake them according to recipe directions, adding a minute or so if still fully frozen.

The following recipes are explained and illustrated in The Culinary Institute of America's Gourmet Meals in Minutes cookbook (Lebhar-Friedman 2006, $40)

Chocolate Chunk Cookies

Makes 16 cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
1/2 tablespoon vanilla extract
1 egg
1 cup semi-sweet chocolate chunks

Sift together the flour, baking soda, and salt.

In the bowl of an electric mixer, cream the butter and sugars on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about five minutes.

Combine the eggs and vanilla. Add to the butter-sugar mixture and blend until fully incorporated, scraping down the bowl as needed. On low speed, mix in the sifted dry ingredients and the chocolate chunks until just incorporated.
Shape the dough into one sixteen-inch log on a piece of waxed or parchment paper, wrap tightly in plastic wrap, and refrigerate or freeze until firm enough to slice into sixteen pieces. (Dough can alternatively be scaled into two-tablespoon portions and baked immediately.)

Arrange the cookies on the parchment-lined baking sheets in even rows.
Bake at 375 until golden brown around the edges, about 12 to 14 minutes. Cool completely on cookie sheets.

Sand Cookies

Makes 42 cookies
1/2 cup confectioners' sugar, sifted
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons lemon zest, grated
2 cups cake flour
1/4 cup milk
1/2 cup coarse sugar

Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla extract, and lemon zest on medium speed until smooth and light, about three to five minutes.

Add the flour all at once and mix on low speed until combined.

Divide the dough in half and roll into six-inch long cylinders, about one and one-quarter-inch in diameter. At this point, the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use, or they may be prepared for baking.

To bake the cookies, preheat the oven to 350. Brush the cylinders of cookie dough with milk and roll them in coarse sugar.

Cut the logs into one-quarter-inch thick slices, sprinkle the tops with additional coarse sugar, and place them on parchment-lined baking sheets.

Bake for 12 minutes or until light golden brown.

Retro salad dressings

I'm a self-confessed lettuce snob. I can't stand iceberg lettuce and, no matter how much my husband points out the cost difference, I cannot pass up other types of salad greens for the iceberg I consider flavorless and anemic.

Ergo, to save some money (and spice up the summer salad season) I've delved into my retro Betty Crocker Cookbook from 1950. Most of these recipes called for ingredients I already had on hand. They're really fresh and add just a little zip to mixed salad greens. As my daughter put it, when the dressing's this good, you don't need anything else but the lettuce. (Anyway, that's what she said.)

French Dressing
In a quart jar (with a tight fitting lid) add and shake:
1 TBS sugar
1 teaspoon each salt, paprika, dry mustard
1/4 teaspoon pepper
1/4 cup salad vinegar (it's labeled that way) or lemon juice
SHAKE BEFORE ADDING THE OIL
3/4 cup salad oil (vegetable oil)
The juice from one crushed clove of garlic (or, if you buy garlic by the jar, a little bit of that liquid will work just as well.)
Shake well, then chill. It makes about 1 cup of dressing and will keep a week in the fridge -- just make sure you give it a good shake before you use it each time.

Lorenzo Dressing
French, with a kick. Just add 1 tablespoon of chili sauce (in the ketchup aisle) to 1/2 cup French Dressing. Shake well.

Dining solo? Don't be 'so-so'

A recent survey revealed that nearly three out of four Americans (73 percent) occasionally dine solo.

If you've ever done it, then you know it's hard to cook for one.

The folks at DiGiorno have trotted out their For One pizzas and California Pizza Kitchen For One pizzas in single-serve portions that are ready in minutes.

In fact, nearly 70 percent of folks surveyed say that after a busy week, they’d rather spend a quiet night home alone than a night out on the town with friends. Two-thirds of Americans say they’d prefer to relax by eating dinner in their pajamas on the couch than head out to a fancy meal at a restaurant. But the food they eat alone is often disappointing. In fact, nearly half (48 percent) of Americans who cook for themselves say their meals are boring or mediocre at best.

(Ed. note: Notice our motto that we're always thinking about food and, by golly, life's too short to eat bad food.)

These new pizzas are microwavable. We haven't tried them yet, but as soon as we get our (oven) mitts on them, we'll fire off a review and see how they go.

DiGiorno For One pizzas and California Pizza Kitchen For One pizzas are available nationwide with a suggested retail price of $2.99 and $3.29, respectively.

Sourdough sweetness

A few weeks ago, a friend shared some of her sourdough starter with me. A fresh batch was made this weekend, only this time I added 1/4 cup more starter than the recipe called for and cut back on the water. (For instance, it called for 1 cup of starter and 1.5 cups of water; I only put in 1 1/4 cups of water).

The result was a lighter, higher loaf of bread with a wonderfully even crumb texture. Very easy to cut and held together enough to make sandwiches. For dinner Sunday night, we had bread and cheese and mowed down almost two of the three loaves. The other half of a loaf went into the 8-year-old's lunch box today, which leaves us one whole loaf for dinner.

Good stuff.

New grilling cookbook

Grilled T-Bone Steak with Whipped Horseradish Cream, Bacon-Wrapped Scallops and Grilled Portobello Mushroom Stacks and Grilled are among some of the recipes in the new book from Napoleon Gourmet Grills, which has teamed up with celebrity chef Ted Reader to launch a lavishly illustrated cookbook that is sure to satisfy even the most discerning grilling aficionado.

“Napoleon’s Everyday Gourmet Grilling” demonstrates how to create hors d'oeuvres, main courses and desserts. Detailed directions, provide readers with tips and tricks for creating a picture-perfect meal. The book features more than 125 recipes from the kitchen of one of the most flamboyant chefs in North America.

“Whether it’s at the cottage, at home, or for a special occasion, here are all the ingredients for creating a menu that will have everyone asking for more. Eating al fresco has never been so enjoyable. This book shows us how far grilling has come and how there are no limits to the type of food you can cook on a grill,” said Ted Reader. “Napoleon has the most versatile cooking system being able to grill, roast, rotisserie, smoke, bake and infrared cook, so it’s a perfect fit,” he added.

Budget-stretching going to the dogs

Before the question is asked: Yes, I do know what hot dogs are made of. I did a story on a hot dog plant outside Cincinnati many moons ago. I still like a good hot dog.

So there.

The public disclosure is followed by some ideas from -- you saw it coming -- the National Hot Dog and Sausage Council that recommend using their products to stretch recipes.

(And if you didn't like hot dogs cut up in your mac and cheese when you were little, you might have been a Communist.)

With food prices rising at an unprecedented pace, the council unveiled two new recipes that are high in flavor and nutrition but low in cost. Both recipes cost approximately $11 and are easy to prepare.

"Cacciatore with Italian Sausage," which rings in at $11.25, combines two economical ingredients - sausage and pasta, which, when paired, together yield a hearty meal for a family of four.

"Grilled Taco Chili Dogs," yields eight whopping servings, and will only cost the chef approximately $10.50.

"American families are seeking value without sacrificing taste or nutrition," said National Hot Dog and Sausage Council President Janet M. Riley. Riley said that consumers may have seen meat and poultry prices rise due to the increasing diversion of corn into ethanol, among other factors.

Cacciatore with Italian Sausage
Yield: 4 servings

1 teaspoon olive oil
1 pound mild Italian sausage, cut on the diagonal into 1/4-inch pieces
1 medium sweet onion, peeled and thinly sliced
1 medium bell pepper, seeded and julienned
2 cups baby bella mushrooms, cleaned, stems removed and quartered
1 teaspoon freshly minced garlic
1 (28-ounce) can crushed tomatoes
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
8 ounces whole wheat OR whole grain penne pasta
Heat oil over medium-high heat in a large, heavy skillet. Add sausage and brown stirring frequently. Transfer, with a slotted spoon, to a paper towel lined bowl. Reserve 1/2 teaspoon pan drippings and discard other drippings.
Add onion, bell pepper and mushrooms to skillet. Sauté over medium heat, stirring occasionally until vegetables are soft. Add garlic and sauté only until fragrant, about 30 seconds.
Add tomatoes, wine, balsamic vinegar, herbs and pepper. Return sausage to pan. Cover pan and gently simmer mixture for 10-15 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions, until tender but firm. Drain.
Toss ingredients together and serve immediately in shallow pasta bowls.

Grilled Taco Chili Dogs
Yield: 8 servings

1 pound (8 to 1 package) hot dogs
1 (15-ounce can) chili with meat but no beans
1/4 cup mild or medium taco sauce
8 taco shells
1 cup shredded taco flavored cheese
1 cup chopped tomato
1/2 cup finely chopped onion
1 cup finely sliced crisp lettuce
Grill (or broil) hot dogs 6-8 minutes over medium heat. Turn often and continue to cook until hot throughout and internal temperature reaches 165ºF.
In a small saucepan, stir chili and taco sauce together. Cook over low heat until bubbly.
Place one hot dog in each taco shell. Top hot dogs with 2 tablespoons chili mixture. Sprinkle with cheese, tomato, onion and lettuce, packing ingredients down to ensure all ingredients fit into shell.

Award-winning cookbook for diabetics

How can a diabetes cookbook win Best in the World, when the old stereotype for a “diabetic meal” is bland and flavorless? Jackie Newgent's The All-Natural Diabetes Cookbook: The Whole Food approach to Great Taste and Healthy Eating (American Diabetes Association; 2007), broke through all the stereotypes last month when it won the 2007 Gourmand Best Health and Nutrition Book in the World Award in London, England. Created to increase knowledge of and respect for food and wine culture, the Gourmand World Cookbook Awards reward those who “cook with words” and help readers find the best out of the 26,000 food and wine books produced every year.

Newgent, a registered dietitian, is a New York City-based culinary nutritionist, recreational chef instructor and consultant. Newgent’s inspiration for the cookbook was her father. She explains, “After my dad was diagnosed with diabetes, I wanted to be sure he had diabetes-friendly recipes that were tasty and easy to follow. Finding no all-natural book that met the guidelines of the American Diabetes Association, I decided to write my own.”

Tableside California Avocado-Black Mission Fig Guacamole
Serves 12
Serving size: 3 Tbsp
This chunky guacamole is not any ordinary guacamole. It has figs in it! You might find this fruity, yet spicy, figgy guacamole is better than the original.

2 Hass avocados, peeled and cubed
3 fresh Black Mission figs, diced, or 2 dried figs, finely diced
1/4 cup finely chopped red onions
1 small jalapeño pepper with seeds, minced
2 Tbsp finely chopped fresh cilantro
2 Tbsp fresh lime juice
1/8 tsp ground cumin
1/2 tsp sea salt, or to taste
Gently stir all ingredients together in a medium bowl until just combined. Serve with baked blue corn tortilla chips.
Exchanges:
1/2 carbohydrate
1 1/2 fat
Calories: 90
Calories from fat: 617 g total fat, 1 g saturated fat
0 mg cholesterol
150 mg sodium
8 g total carbohydrate
4 g dietary fiber
3 g sugars
1 g protein

Curry Chicken Breast Salad with Red Grapes in Wonton Cups
Serves 4
serving size: 3 wonton cups
Enjoy exotic-tasting chicken salad as a fun finger food. These fancy little cups will be a big hit at your next party.

12 wonton wrappers
1 cup finely diced, cooked boneless, skinless chicken breast, chilled
1/4 cup plain fat-free yogurt
1 Tbsp mayonnaise
1 Tbsp mango chutney
1 tsp hot Madras curry powder
1/4 tsp sea salt, or to taste
3 Tbsp diced celery
1/2 cup seedless red grapes, thinly slice horizontally
2 tsp minced fresh cilantro
Preheat the oven to 350 degrees. Coat a nonstick mini-muffin tin with natural butter-flavored cooking spray and press a wonton square into each cup of the tin, forming awonton cup. Lightly coat the wonton cups with cooking spray and bake for 12 minutes, or until golden brown. Let cool in the pan.
Meanwhile, in a medium bowl, stir together the chicken, yogurt, mayonnaise, chutney, curry powder and salt. Then add the celery, grapes, and cilantro and stir.
With a spoon, stuff about 2 Tbsp of the salad in each wonton cup. Garnish each with a tiny sprig of cilantro or a red grape sliver, if desired.
Exchanges:
1 1/2 carbohydrate
1 lean meat
1/2 fat
Calories: 190
Calories from fat: 546 g total fat 1 g saturated fat
35 mg cholesterol
330 mg sodium
20 g total carbohydrate
1 g dietary fiber
6 g sugars
14 g protein

The All-Natural Diabetes Cookbook is a crossover book written to appeal to people with diabetes and those who are simply looking for ways to live a healthier life. It features 150 recipes that focus on whole foods and unprocessed ingredients.

Ciao, Italia's message for Mother's Day

Mary Esposito has been hosting her "Ciao, Italia" cooking show on PBS for nearly two decades. Her simple, authentic Italian cooking will make anyone see that food from Italy is way, way more than spaghetti and meatballs and a mountain of red sauce.

While Italy may not be famous for its desserts, what the Italians do make, they take great pride in. Again, the approach is simple, the flavors are clean, and the overall impression is of rustic, country food.

Mom's Nut Rolls
Pani di Noci della Mamma
Serves 8 to 10
A not-too-sweet yeast dough encasing ground walnuts and egg whites is a signature treat from my mother's kitchen; the beauty of these is that they freeze well once baked and are welcome gifts.

DOUGH
1/2 cup warm water2 packages dried yeast1/2 cup sugar1 1/2 cups warm milk1 cup butter, melted and cooled4 large eggs, separated1 teaspoon vanilla extract6-7 cups unbleached all purpose flour1/2 teaspoon salt
FILLING
4 egg whites1 3/4 cups sugar2 tablespoons melted butter5 cups ground walnuts1 teaspoon vanilla extract1 - 2 teaspoons milk


Pour the water into a large bowl or the bowl of a stand mixer. Dissolve the yeast in the water. Let stand for 5 minutes. Stir in the milk, butter and sugar. Mix by hand or on low speed to blend the ingredients.
Blend the egg yolks into the mixture, one at a time. Stir in the vanilla.
Begin adding the flour a cup at a time and mix until a soft, non sticky ball forms. You may not need all the flour.
Knead the dough for about 5 minutes. Cover and let rise for 1 hour or until nearly doubled in size.

For the filling:Beat the egg whites until soft peaks form, then slowly add the sugar a little at a time until soft peaks form. Fold in the butter, walnuts and vanilla. Set aside.
Divide the dough into 5 equal pieces and work with one piece at a time, keeping the others covered.

Roll each piece into a 14 inch square. Spread about 1 cup of the filling over the dough,then roll it tightly like a jellyroll. Make sure to tuck in the ends as you roll.

Place the roll on a lightly buttered baking sheet or on a parchment lined baking sheer. Cover and let rise for 30 minutes or until almost doubled in size.Continue making 4 more rolls.

Preheat the oven to 375When ready to bake brush the tops with milk and make a few decorative slashed in the top of the dough.Bake 30-35 minutes or until nicely browned.

Glaze:1 1/2 cups confectioners sugar1 tablespoon of milk or more for a thin consistencyCombine in a bowl until smooth. Drizzle on rolls as they cool.

Embrace the cool of chilled soups

As mentioned earlier this morning, it's too hot to cook anything that requires indoor heat. In my book, that means cold soups. Now, everyone (hear this, men) may think cold soups are the height of girly food, but they can be rich, filling and quite satisfying.

The key is to come up with a cold soup that's got some soul to it. Therefore, I put beans in my gazpacho to give it some body (see recipe under What's Cooking Tonight). And nothing -- nothing -- beats avocados for adding some heft to a soup. Avocado soup also lets me use a bunch of cilantro before summer's heat chases it away for the season.

As one friend puts it, this kind of tastes like suped-up guacamole, so if that explanation helps make it more palatable to the men-folk, top it with some crumbled tortilla chips and go for it. (Like you've never seen a guy eat guacamole with a spoon.....)

4 avocados - peeled, pitted and diced
1 shallot, finely chopped

1 teaspoon crushed garlic
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon Tabasco

1 tablespoon lime juice
1 tablespoon tequila
2 tablespoons chopped fresh cilantro
salt and pepper to taste
You can do this in a food processor or use an immersion blender in a big bowl. The goals is to take all the ingredients, beat them to smithereens, then chill an hour or two and serve. If you want, top with some chopped green onions, a little sour cream and a dollop of salsa.

Photo courtesy of California Avocado Commission, which has more recipes.

Can't stand the heat....

We all know the cliche, but what do you do when you can't stand the heat (and don't want to turn on the AC), but can't get out of the kitchen?

Answer: Cut the heat.

Last night brought the annual decree that our house has entered the summer salad/sandwich season, a decision spurred by a skillet of cornbread and a pot of simmering rice. We always wait as long as possible to turn on the central AC, and that's a hard stand to stick by when the oven (425 degrees) is putting a golden crust on cornbread. I also hate our oven, because it seems as though it keeps pumping heat in the room HOURS after it's been turned off.

The spousal unit came home about 6:30 and was greeted with a blast of heat. A box fan whirred as much cooler, outside air into the kitchen as possible, but it seemed as though it was the fifth inning of the Cardinals-Rockies game before the room got bearable.

Ergo: The oven is off-duty until October, unless it's early-morning.

Seriously. The only exceptions will be birthday cakes I have to make in July and August. I'll have to re-adjust my sourdough starter so the bread rises overnight and bakes first thing in the a.m.

That means we'll be grilling out three or four nights a week. The electric press grill will also get, um, pressed into service. Salads and sandwiches -- we get creative with those, as well. I've got an arsenal of chilled soup recipes, some of which are more popular with the family than others, but it's too hot to cook. Whine. Whimper.

Where's that fish from?

Another report this week on the lack of U.S. inspections of food imported from China. In a story that basically said China is "sending us their junk," the St. Louis Post-Dispatch's Washington correspondent found that government officials have no way of tracking where stuff in China comes from -- or what it is. This is mostly in regard to seafood, specifically what Chinese exporters have been calling "catfish." Turns out, some loads that were inspected are not only NOT catifsh, the inspectors couldn't determine WHAT it was.

That's aside from all the stuff that has antibiotics, chemicals and other gunk outlawed in this country.

Double cheeseburge price jumps, cardiologists weep

I knew it had to happen. I found out Monday that the cheeseburger formerly known as the McDonalds 99-cent double cheeseburger is now the $1.29 double cheeseburger. I was at the McD's on Quintard and they had a note posted on the register that the price changed May 1.

I guess with everything you hear about food prices climbing, it had to hit Ronald's place too.

-aj

To tip or not to tip? Here are some tips.

Check, please: A former waiter offers tips on tipping
By Todd South

A waiter or waitress is like the weather. When your meal goes well, you hardly notice them. But let one thing go wrong, and that person orchestrating your meal is the only thing you'll remember and about all you'll talk about with your friends.

Never mind that the server doesn't cook your food or decide how much it will cost — in most people's eyes the server is to blame.

I've been on both sides of the table with this one. Off and on for about five years I waited tables. So when I notice a newbie trying to figure out their steps I remember my sore feet and the smile I used to hide the mean thoughts running through my head about a picky customer who couldn't control her bratty children at the Sunday buffet. Which brings me to today's topic — tipping at a buffet. I know there are some of you out there who:
A — don't tip at all (may you suffer utter agony at some point in your life for your selfish ways.)
B — tip your server based on their performance, adjusting up and down accordingly (the only way to tip in my humble opinion).
C — tip the same amount, usually in spare change, no matter what the experience (old habit and just plain wrong).

I'm probably not going to change your habits in the space of a few hundred words, though I will say that I think how a person tips says a lot about character. But I want to touch on the little tread upon territory of buffet dining and how you should tip. I use some simple math.

Forget about the food, the server can't control it. Look at some basic practices. Did the server get your drink order correct? Did the server refill those drinks and take away dirty plates in a prompt fashion? Did the server check on you enough to notice if you had any requests or problems?

If those criteria are met then you need to tip.

While waiting tables at a buffet is less complicated than typical sit-down dining it is no less tiring. When I waited tables on Sunday mornings at my hometown country club a crew of four to five servers seated, fed and moved nearly 300 diners through our ballroom in about three hours. Without tips we would have made about $15 a piece.

Trust me there are hours of preparation and cleanup involved in the buffet process and servers deserve more compensation than the restaurant will ever give. You should still base the tip on a percentage, but around here with the median lunch buffet at about $7 that's not too much, in fact 15 percent (standard tip, by the way), would run you about $1.05.

I think $2 minimum is in order. Want to tip more than 15 percent, go ahead, that would be nice, but unnecessary, unless you know you're a hard customer and willing to admit it.

Food as medicine -- and healer

Rising interest in the field of holistic nutrition and wellness education has led the Institute for Integrative Nutrition, the world’s largest nutrition school, to increase class size. After four years at Jazz at Lincoln Center in the Time Warner Building, the school is moving classes to a larger space to accommodate overwhelming interest in the school’s unique approach to addressing and preventing modern health concerns. Starting in January 2009, Integrative Nutrition classes will be held in Avery Fisher Hall at Lincoln Center in New York City.

“In previous years we have had to turn away more than 500 prospective students due to space constraints,” says Joshua Rosenthal, founder and director of Integrative Nutrition. “It’s a good problem to have. Now we are ready to provide our unique program to many more students looking to start their careers as professional health counselors or to improve the lives of themselves and their families”

Integrative Nutrition teaches a way of eating and living that synthesizes the best of more than 100 different nutrition and dietary theories from Atkins to veganism and philosophies influenced by Eastern and Western traditions. The school teaches that no one perfect way of eating works for everyone and invites the who’s who of nutrition and wellness to speak at the school. Guest lecturers such as Deepak Chopra, Andrew Weil, MD, Mehmet Oz, MD, David Wolfe and 30 other leading health and wellness authorities provide numerous perspectives on nutrition.

Students come from varied backgrounds including business professionals such as accountants and attorneys, aligned professionals such as chiropractors and massage therapists, and medical professionals such as MD’s and nurses. Nearly 5,000 students have graduated from the Institute since its inception 15 years ago, reflecting steadily increasing enrollment. In 1992, the first class had 15 students while this year’s class has more than 1,200.

In the new facility, Avery Fisher Hall, Integrative Nutrition expects more than 2,000 students. “We are excited and honored to hold classes at such a prestigious venue,” Rosenthal said. “Now we can provide more students with the opportunity to teach others how to get on a clear path to healthy living.”

The Institute for Integrative Nutrition is the largest nutrition school in the world, offering access to the world’s foremost authorities on health and nutrition, and a comprehensive education that will help students launch a career as a health counselor.

Saving money, the saga continues

From our What's Cooking Tonight file:
One-pot Irish Cabbage
This simple dish is more suited to winter, but it will work on a cool, spring night. It's as frugal as a feast can be.
1 head green cabbage, cored and roughly chopped
1 onion, diced
1 slice of bacon, chopped
salt and pepper to taste
1 tablespoon of butter
Toss everything in a Dutch oven; cook about 10 over low-medium heat, stirring occasionally to combine everything well and until the cabbage is tender. Cover, add 1/4 cup water, then turn heat to low and let it braise another 20 minutes or so. Adjust seasoning.

Growing herbs, some experts' advice

Our herb garden has been churning along this spring, and the beauty of freshly chopped cilantro cannot be overstated. The flavor is incredible; the dried version is a poor, faded imitator, at best.

For folks not steeped in herb growing (and beyond some sage, rosemary and oregano, I wasn't either), the Old Farmer's Almanac has a list of herbs and how to get started.

Equally important: The nation's foremost and oldest gardening authority has passed along some recipes, as well. Among them:

Herb Olive Bread
Yield: 2 loaves
From The Notchland Inn, Harts Location, NH
Sponge:
2 cups warm water
2 tablespoons sugar
3 tablespoons dry yeast
2 cups bread flour
1/3 cup chopped herbs
Whisk all the ingredients together in a bowl. Let sponge rise until it has doubled in bulk, about 30 to 60 minutes.
Dough:
3-1/2 cups bread flour
1 tablespoon salt
1/2 to 3/4 cup green and Kalamata olives, drained well
Preheat oven to 350 degrees. In a mixer bowl, swirl the ingredients with a dough hook. Add sponge and mix 8 to 10 minutes on very low speed, or knead by hand.
Let dough rise again until it has doubled in bulk, punch it down, and turn out onto a counter or large cutting board.
Grease a cookie sheet. Shape dough into long baguettes the length of your cookie sheet, about 1-1/2 inches in diameter. Slash and let rise again, 15 to 30 minutes. Bake about 30 minutes.

Chicken on the cheap

Tightening the family food budget means relying on some unsung heroes of the kitchen. Specifically, ingredients that have been seen as the poor relations of their flashier cousins: chicken thighs and legs.

While the U.S. has been eating chicken breasts at an amazing rate in the past 10 years, consumers haven't figured out the other part of that equation. To get the breasts off a chicken, two thighs and two legs must come off, too. Ergo, the "scraps" from that walking chicken breast -- the thighs and legs -- are sold at a much, much lower cost than the coveted breast meat.

Check out your poultry section at the grocery. Breasts are far more expensive than thighs and legs, which are far more expensive than buying a whole chicken and cutting it up yourself at home (that's another story, though).

Many recipes are better when cooking with thighs and legs. The bones add flavor. The darker meat is less apt to dry out.

And did we mention that they're way cheaper?

Several years ago, a friend and I took a class (maybe two?) at the New Orleans School of Cooking in the French Quarter. It was fun, and the school sent along some recipes this week that use the other parts of the chicken.

Even those who have never had the privilege of visiting New Orleans likely know – and have enjoyed – two of the region’s most celebrated dishes: gumbo and jambalaya. These classic New Orleans dishes are steeped in history, a culmination of a variety of cultures that converged in Louisiana beginning in the 18th century.

While gumbo and jambalaya are distinguishable in their cultural origin – one is Creole, the other Cajun – both are thick, one-pot meals meant to serve a crowd. Gumbo and jambalaya make use of the classic Louisiana cuisine “holy trinity” – a combination of chopped onions, green peppers and celery – that forms the backbone of flavor that distinguishes many traditional New Orleans dishes.

The meals are often thickened with a roux, a combination of a fat and flour cooked to a varying degree of brownness, depending on the dish. However, Cajun and Creole dishes may also be thickened with file powder, made from ground sassafras leaves, or okra, a vegetable of African origin used throughout the South.

Gumbo, a stew or soup made with chicken and/or shellfish, is often classified as a Creole dish, a distinctive cuisine developed in New Orleans with European and African roots. The French cooking techniques are strongest in Creole cooking, but the flavors of the dishes are often an indiscernible mix of cultural influences from Africa and Native and Latin America. Creole food stands out for its rich sauces, use of local herbs, tomatoes and other indigenous ingredients. The cuisine also uses butter and cream – giving it the reputation of being more elegant and served in City restaurants and hotels.

By contrast, jambalaya is often classified as Cajun (while there is a Creole-style version that makes use of tomatoes and offered as an option in this version). Cajun cuisine is often distinguished by its robust and hearty one-pot meals that are often served over rice. Cajun food is a combination of French and Southern cuisines and is a more “down-home” or “country-style” of cooking.

Cajuns are the descendents of French-speaking inhabitants who came to Louisiana from Acadia – what we now call Nova Scotia. These immigrants absorbed the culture of Native and African Americans combining them with their own – creating a distinctive Cajun culture. Jambalaya is, essentially, a New World version of paella.

A combination of chicken parts is browned in oil with sausage. Then the classic “holy trinity” of vegetables, also used to make gumbo and many other New Orleans dishes, is sautéed until tender and full of flavor. Unlike gumbo, rice and liquid are added directly to the pot and cooked much like Spanish paella. The dish is finished with chopped tomatoes and green onions, if desired.

In New Orleans, it is tradition to welcome friends with good food and drink. Add these classic Creole and Cajun dishes to your repertoire, and you’ll have two great meals for an intimate gathering or for a crowd. For more information, contact:

New Orleans School of Cooking
524 St. Louis Street
New Orleans, LA 70130
(800) 237-4841

Chicken Gumbo

Serves 4

2 pounds chicken parts, cut up

4 TBLS vegetable oil for sautéing
6 ounces Andouille sausage
Roux:
4 TBLS vegetable oil
4 TBLS flour
Trinity:
1 cup diced onion
½ cup diced celery
½ cup diced green pepper
1 tsp chopped garlic
2 cups chicken stock
1 TBS each fresh thyme, parsley

½ tsp salt, or to taste
½ tsp fresh ground pepper, or to taste
½ cup chopped green onions
For Serving:
File**
4-6 cups cooked rice

Warm oil in a large shallow pan or Dutch oven. Add chicken and brown over medium heat. Add sausage to pot and sauté with chicken. Remove both from pot and reserve.

In same pan, heat oil for roux. Add flour and cook over medium low heat until flour is desired color – the darker the roux, the darker the sauce. Add onions, celery, and green pepper. Add garlic to the mixture; stir continuously. When vegetables reach desired tenderness, about 7-8 minutes, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season with Cajun seasoning, adding 1 teaspoon at a time to taste. Add salt and pepper to taste.

Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.

Chicken Jambalaya

Serves 4-6

1 – 1 1/2 pounds chicken parts, cut up
2 TBSP vegetable oil
¾ pound sweet Italian link sausage, sliced in ¼ inch rounds
Trinity:
2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 tsps chopped garlic
2 ½ cups chicken stock

1 teaspoon crushed red pepper

1 TBS each fresh thyme and parsley

2 cups long grain rice
½ tsp salt, or to taste
½ tsp fresh ground pepper, or to taste
1 cup chopped green onions and/or tomatoes (optional)

In large Dutch oven, warm oil. Add chicken and sauté over medium high heat until browned. Add sausage to pot; sauté with chicken. Remove both from pot.

Add onions, celery, green pepper and garlic; sauté until tender, about 9-10 minutes. If making red jambalaya, add paprika. Return chicken and sausage to pot. Add stock (or stock and tomato juice, or Bloody Mary mix if making red jambalaya) and Cajun seasoning and bring to a boil.

Add rice and return to boil. Cover and reduce heat to simmer. Cook 25 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Continue cooking for remaining time. Season with salt and pepper to taste. Add green onions and chopped tomatoes, if desired.

Recipe may be adjusted depending on how many you plan on serving. But, keep these points in mind:

1 cup raw long grain rice will feed three people
1 cup rice to 1 cup of onion, ½ cup celery and ½ cup green pepper
1 cup raw rice to 1¼ cups liquid
Be sure to over season to compensate for the rice
Cook for a total of 25 minutes, turning completely after 10 minutes. However, if using an electric stove, reduce cooking time by 3-4 minutes

***For Red Jambalaya (see instructions in recipe body): add 1 TBSP paprika and substitute tomato juice, a good Bloody Mary mix, or vegetable juice for ½ of stock.

Coming in Wednesday's Your Table

A new, expanded food section comes to The Star tomorrow. We've gotten lots of questions from readers about how they can do more of their own cooking, as well as requests on how they can save money.

The result: The Community page that had been running on Wednesday has been turned into an expanded community news section on Saturday. That leaves more room for the world's most common denominator -- food.

In Wednesday's Your Table, there are more than a dozen recipes, ranging from salads to sweets. Prudence Hilburn dishes on strawberries, while Todd South's Check, Please column looks at the art of tipping at a buffet. Pat Kettles explains the finer points of wine un Uncorked. Restaurant inspections and Mother's Day gifts wrap up the section nicely.

Enjoy. And remember that life's too short to eat bad food.

Plastic bag anniversary

The folks of Modbury, on the Devonshire coast in England, have just finished their first year of banning plastic grocery bags in their town. The result: The village hopes to turn the rest of the world away from the bags that clog waterways, end up in the stomachs of sea creatures and create a blight on any landscape they're used in.

The campaign started with a BBC producer's trip to Midway Atoll, where thousands of birds had died from ingesting bits of plastic. She went home, to her home village, and convinced the merchants to give plastic the heave-ho.

A year later, the reports from Modbury are good and available online at plasticbagfree.com While most storeowners switched to compostable-biodegradable bags made from cornstarch, even more shoppers decided they'd just take their own re-usable canvas bags to the stores with them.

This bag-free revolution was joined recently by Whole Foods and Wild Oats market.

Mr. Robbins of Baskin-Robbins dies

The man who helped build the 31-flavor craze at ice cream store Baskin-Robbins has died at age 90.

Irvine Robbins died Monday at his home in Rancho Mirage, Calif.

Daughter Marsha Veit says he had been in ill for some time.Generations of kids trooped to Baskin-Robbins stores to buy ice cream flavors like Pralines ’n Cream, Daiquiri Ice and Pink Bubblegum.

Robbins opened his first ice cream store in Glendale, Calif., in December 1945, following his discharge from the Army.Robbins offered 21 flavors at that store. His brother-in-law, the late Burton Baskin, opened his own ice cream store in neighboring Pasadena a year later. The two eventually joined forces.

-- Thanks, AP

Don't have a cow, man?

Food contests sprout like mushrooms after the rain. Here's another one -- and it's got legs.

La Cense grass-fed beef is looking for the best slogan to talk about, well, grass-fed beef. The contest, Win a Grass-Fed Cow, is online now. (Yes, technically we'd call them 'steers,' but you get the picture.) Prizes range from a beef and a freezer down to premium cuts for whoever turns in the best slogan.

The contest runs through May 31. Grand prize: 50 pounds of beef and a new freezer to hold it all.

La Cense is based on a monster (88,000-acre) ranch in southwest Montana, in business since 2002. The land has been used as a ranch since the 1860s. The beef is grass fed (meaning the animals haven't been raised on a feedlot). The animals have received no hormones, antibiotics or other artificial treatments. Even their drinking water is from a spring.

Need an ice cream sojourn?

Just an hour on the other side of Chattanooga, the folks in Athens, Tenn., are getting ready for their first run at a National Dairy Festival.

MooFest will be May 31 and is an all-day event (11 a.m. to 7 p.m.) set to glorify ice cream (oddly enough, Mayfield Dairy is a prime, prime sponsor).

In additon to food, music and standard Southern festival happenings, there are recipe contests (go online for entry information) ice cream scoop stacking contests, tours of the ice cream plant and a slew of other things. Not to be missed is the chance to be named the best milker of MooFest.

Athens is on I-75, exits 49 and 52, about an hour on the other side of Chattanooga, making it a three-hour tour, a three-hour tour (sorry), from Calhoun County.

New twist on singles cheese

The idea of food products as dietary supplement delivery devices gets another evangelist this spring: BordenEssentials is among the first packaged cheese to provide consumers with asource of antioxidants.

The products were introduced by Dairy Farmers ofAmerica, Inc., which represents more than 18,000 dairy farmers.

Antioxidants are molecules that protect cells from the damage caused byfree radicals, which are formed through a process called oxidation.Antioxidants, such as beta-carotene, lycopene, and vitamins A, C and E,interact with and stabilize free radicals.Borden Essentials contains vitamins A and E. One serving of BordenEssentials contains 20 percent of the recommended daily value of eachvitamin based on a 2,000 calorie diet. Two varieties of Borden Essentialsare distributed nationally:• 2% milk singles – 16 individually wrapped slices in a 10 2/3-ouncepackage• Mozzarella string cheese – 12 individually wrapped sticks, low-fatpart-skim, in a 10-ounce package.

Recipes and a list of stores where Borden cheese products are sold can be found online.

Super Apple-Ham-n-Cheese Melt

Makes 1 sandwich

2 slices whole-grain bread

Butter

Honey-mustard

2 Borden Essentials singles

2 slices deli ham

Thinly cut apple slices

SPREAD 1 side of each slice of bread with butter. Spread other side of eachslice of bread with honey-mustard.

LAYER cheese, ham and apple on honey-mustard side of bread. Top withremaining slice of bread, honey-mustard side down.

COOK in skillet over medium heat, turning once, until golden brown andcheese is melted.

Per sandwich:• 17g protein• 46% DV vitamin A• 40% DV vitamin E• 110% DV calcium

Guide to Hispanic Cheeses

We're starting to see a larger variety of Mexican/Hispanic cheeses available locally. Here's a guide, compliments of the California Milk Board:

The Fresh Cheeses:
Hispanic-style cheeses fall into two general categories – fresh and aged. Fresh, or unripened, cheeses are very young cheeses that have not been allowed to age. Typically, the fresh Hispanic-style cheeses are soft, moist and white or off-white in color and have the delicious flavor of fresh milk. Like milk, these fresh cheeses must be kept in the refrigerator until used. They have a shorter shelf life than aged cheeses and carry a freshness date on the package. (Unlike aged cheeses, such as Jack or Cheddar, it’s better to discard them if you have left them sitting out for an hour or two, rather than rewrapping them for later use.)

A special characteristic of many of the fresh types of Hispanic-style cheeses is that they hold their shape during cooking. When heated, they soften but do not melt. For this reason they are often used as fillings or toppings in recipes. Most also serve as a seasoning because they have a salty flavor that ranges from mild to pronounced. This must be considered when adding salt and seasonings to recipes. Following are descriptions of several popular fresh Hispanic-style cheeses, or queso (keh-so):

Queso Fresco (Keh-so Fres-co) – The most popular Hispanic-style cheese. It is soft and quite moist with a mild, slightly salty flavor similar to Farmers cheese. It does not melt and is often used as a topping or filling in cooked dishes. Queso Fresco may be called Adobera when sold in very large pieces.

Queso Blanco Fresco (Keh-so Blan-co Fres-co) – Also called Queso Para Freir (Keh-so Pa-ra Fre-eer), or cheese for frying. A firm, moist cheese used in cooked dishes. As its name implies, it is often fried because it holds its shape under heat. It is also good crumbled onto fruit, beans and salads. And, like the following cheese, Panela, it is a delicious snacking cheese.

Panela (Pah-neh-la) – Mild and moist with a sweet, fresh milk flavor. It has a firm texture similar to a fresh Mozzarella and does not melt, so it is often used in cooked foods. It is also good in sandwiches and salads, as well as with fruit. Its distinctive uneven surface texture results from the round basket in which the cheese is drained while it is being made.

Queso Blanco (Keh-so Blan-co) – A white, mild, creamy cheese similar to a mild Cheddar or Jack and used in much the same way. It also melts like those cheeses.

Oaxaca (Wa-ha-ka) – A mild, firm white cheese with a sweet milk taste and an appearance similar to Mozzarella. It looks like a braided or rolled ball and is said to reflect the braided silver crafted in the town of Oaxaca, Mexico, from which this cheese originates. It is used as is or in cooked foods, as you would Mozzarella.

Asadero (Ah-sah-deh-ro) – A mild, firm cheese molded into a log and sold sliced. It has a slightly tangy taste like Provolone. It melts well and is used in such dishes as quesadillas and nachos. It also is a wonderful cheese on hamburgers and sandwiches. Note that Asadero comes in processed, as well as natural, cheese versions.

Requeson – Similar to Ricotta in that it has a soft, grainy texture and a fresh milk taste. It is used much the same way – in salads, dips, cooked foods and desserts.

The Aged Cheeses:
California cheesemakers produce a number of aged, semi-firm and firm Hispanic-style cheeses. All are at least slightly aged, and some are aged quite a while to make them hard and crumbly. A few of these, like the fresh cheeses, will soften but not melt when heated or used in cooked dishes. But others are excellent melting cheeses noted for the rich, creamy taste and texture they add to cooked foods. The aged cheeses can be stored in the refrigerator much longer than the fresh varieties. You should handle and store like Jack or Cheddar or like Dry Jack in the case of the very dry types. Following are some popular types of aged cheese:

Menonita (Me-non-ita) – A mild, smooth white cheese that is similar in taste and uses to Gruyère or Gouda. It is a good snacking cheese and can also be used just like Gouda in recipes.

Manchego (Mahn-cheh-go) – Derived from the famous cheese of La Mancha, Spain, where it is traditionally made from sheep’s milk, the California version is made from cow’s milk. This firm golden cheese has a mellow flavor similar to a slightly aged Jack but is nuttier. It is delicious as a snacking or sandwich cheese or to serve to guests with fruit and wine. It melts well in cooking.

Cotija (Ko-tee-hah) – Named after the town of Cotija in Mexico, this firm, very salty cheese is similar to Feta in many respects. Moisture content will vary by manufacturer, ranging from semi-firm to very firm, although all versions are crumbly. It can be used in a similar way to Feta – in cooked foods, especially crumbled and sprinkled over soups, salads and beans.

Cotija Añejo (Ko-tee-hah An-ye-ho) – A version of Cotija that has been aged longer (Añejo means aged). Some manufacturers call it Queso Añejo, or simply, Añejo. As the name implies, it is fairly hard and dry and is a mainstay of Mexican cooking, often crumbled over dishes. It has a salty flavor and can be grated and used like Parmesan or Dry Jack on salads and cooked foods.

Enchilado (En-chee-la-do) – Also called Enchilado Añejo, this dry, crumbly white cheese is similar to Cotija Añejo but distinguished by its colorful reddish appearance, the result of a coating of mild red chili or paprika which adds a slightly spicy flavor. Crumble or slice onto Mexican foods, soups and salads. In cooked dishes, it softens but does not melt.

Note: The names given here are the most common names for these cheeses. However, it is not uncommon for a Hispanic-style cheese to be called by more than one name. Also, some cheesemakers may sell a cheese under a proprietary name that is different from that commonly used. In most cases, however, the names given here will be included on the package.

More Mexican treats

Yeah, we know Cinco De Mayo is past, but we had a few emails about more recipes inspired by Mexican cuisine. Here ya go, compliments of the California Milk Board.

Cheesy Bean Dip

Melted California Mozzarella and crumbled California Cotija give this hearty appetizer a rich cheesy flavor. For dipping, use tortilla, pita and bagel chips. If you prefer vegetables, try carrot sticks or sugar snap peas.
Yield: 17 appetizer-sized servings (about 2¾ cups)
Prep time: 20 minutes

2 tablespoons vegetable oil
1 cup diced white onion
1 tablespoon finely chopped garlic
1 or 2 tablespoons canned diced jalapeño peppers (adjust to your taste preference)
1 (15-ounce) can black beans, rinsed and drained
1½ cups (6 ounces) pre-shredded Mozzarella or Oaxaca cheese
½ cup sour cream
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
½ cup (2 ounces) crumbled California Cotija (or substitute crumbled California cow’s milk Feta)

In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeño peppers; sauté until onions are soft, about 5 minutes.

Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2-3 minutes.

Remove from heat and stir in pre-shredded Mozzarella or Oaxaca, sour cream, cumin and cayenne pepper, stirring until cheese is melted. Season with salt and pepper to taste.

Transfer to a serving dish and sprinkle Cotija cheese on top. Serve warm or at room temperature with chips and vegetables.

This delicious and surprising twist on traditional nachos replaces ground beef with shrimp and creates an authentic note with the addition of two readily available Hispanic-style cheeses – Queso Blanco and Cotija.

Shrimp Nachos
Yield: 30 appetizer-size servings (about 2 ½ dozen)
Prep time: 30 minutes

2 cups (8 ounces) grated California Queso Blanco cheese (or California Monterey Jack)
⅓ cup mayonnaise
4 ounces cooked shrimp, peeled, deveined and coarsely chopped
¼ cup minced green onions
1 chipotle chile in adobo sauce, pureed and strained
1 tablespoon chopped fresh cilantro leaves
½ teaspoon grated lime zest
¼ teaspoon ground cumin
Salt and freshly ground pepper, to taste
¾ cup (3 ounces) grated California Cotija cheese
2 ½ dozen large, flat tortilla chips
2 ½ dozen fresh cilantro leaves

Preheat broiler.

In medium bowl, stir together Queso Blanco cheese, mayonnaise, shrimp, onions, chipotle puree, chopped cilantro, lime zest and cumin.

Season with salt and pepper.

Spread about 1 tablespoon mixture onto each tortilla chip and place on a baking sheet.

Broil until mixture begins to brown, about 1 minute. Sprinkle each with a generous teaspoon of Cotija cheese.

To serve: put a cilantro leaf on each nacho and serve immediately.

From Russia, with tea

FullyLoadedTea recently won the International Taste & Quality Institute's Superior Taste Award for two of its blends – Shameless Berries Fruit Tea and Goji Force Green Tea.

The iTQi is judging, honouring and promoting superior tasting food and beverage products with juries composed of famous European chefs, beverage experts and sommeliers.

“We are absolutely honoured to have received the Superior Taste Award by the iTQi,” said Katya Popoff, co-founder and co-president, FLT. “It is a wonderful feeling to know that two of our favoured tea blends have been recognized by iTQi Chefs and Sommerliers, an international team unanimously respected for their expertise. We are extremely proud that FLT’s product has received the most credible reference in terms of good taste and overall quality.”

The iTQi evaluates submitted products on individual tasting merits, awarding one star (good tasting), two star (remarkable) and three star (exceptional). FLT’s two award-winning blends were recognized with one star.

FullyLoadedTea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black and white teas to create eight concoctions. Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the company.

And, last contest of the day, fast-food style

Ever hear of the Arby's Rescue Brigade? Well, the national sandwich chain is looking for folks to be in its next commercial.

Led by Captain John Maddox, the Arby's Brigade is, and we quote, "a group of "dedicated Arby's enthusiasts whose sole mission is to save the world from ordinary fast food."

"We're searching high and low across the continental United States for that one special talent who can join forces with us to fight the good fight and prevent others from falling victim to ordinary fast food," Maddox said. "Show us what you've got, America."

Submit your video entries at www.arbysrescuebrigade.com. You could win a role in an upcoming Arby's commercial and free Arby's food for a year. The video contest runs now through June 30. For additional rules and regulations, please visit www.arbysrescuebrigade.com.

Cooking Contest, part deux, breakfast

Brand new Breakfast BREAKST are pre-packaged breakfast meals that can be served in a second - whether you're at home or on-the-go. Each box of Breakfast BREAKST has everything for a complete breakfast - a bowl of General Mills
cereal, a snack - either fruit or a fruit and grain bar - plus Minute Maid
juice!

The product is meant to make mornings less hectic for moms. With that in mind, Breakfast BREAKS, and Denise Jonas, mom of today's hottest teen band - the Jonas Brothers, announce a nationwide contest, "In Search of Mom's Craziest Morning."

Send in your story describing your craziest morning and you could be picked to win four tickets to see the Jonas Brothers in concert this summer and a gift certificate to Spa Finder. The "In Search of Mom's Craziest Morning" contest runs from May 1, 2008 - June 15, 2008.

Grilling Trends, '08

Spring's in full swing and summer's approaching, which means it's time to start preparing for grilling season.

Grilling Guru Alicia Kaper from BarbecueGrillsandMore.com says there are several exciting advances in the grilling industry this year that will make the Summer of '08 a great time to get a new grill. Kaper says any consumers considering a grill purchase should take advantage of the following trends:

Manning The Grill Is An Obsolete Phrase
Gone are the days of the "designated griller," where only the dad of the family was authorized to "man a grill." While about 10 percent of grill purchases are made by charcoal-loving traditionalists, for the rest of us, it's all about precision, ease and anything but charcoal. At BarbecueGrillsandMore.com, 90 percent of grill purchases now are electric or gas models and thanks to technological advancements even a novice can cook the perfect steak. Many new grills are great for moms, teens, grandmothers and others who once sat on the grilling sidelines.

Electric Grills Go Gourmet
Many consumers associate electric grills with George Foreman's favorites from a few years ago. They assume that, because of their size, electric grills have limited capabilities. But those days are gone, too. Truth is, some technically advanced electric grills for '08 are truly viable players in the competition to provide the ideal grilling experience. The brand new Fire Stone Cook Number grills are prime examples of this trend as they feature ten precision settings that inform grillers when food is cooked exactly right. In the past, electric grills were about sacrificing performance for convenience. Now they yield delicious meals with ease.

Porcelain Is The New Steel
Grill makers have fashioned new "looks" for grills in '08. Because of the surging price of stainless steel, more affordable Porcelain-Enamel grills are now being offered by many manufacturers. Porcelain-Enamel grills are available in a variety of colors, allowing consumers to match their grills with home and patio accents. Vermont Castings and Weber, for example, offer most of their models in a wide range of colors, including green, blue, and burgundy. Here's a new, blue Weber grill.

Infrared Technology Ignites New Gold Standard
The 'hottest' trend in grilling is Infrared technology. Many high-end manufacturers, such as Lynx, have started to incorporate it into their gas grills. Lynx's ProSear Grill delivers intense and controllable infrared heat to seal the flavor and juices into the meat. These grills also appeal to those looking for a 'greener' grill option because, with infrared grills, there is less gas consumption and shorter cooking time.

Southern Food and Beverage Gala

A reminder for those heading to New Orleans the first week of June:

The Southern Food and Beverage Museum has its grand opening gala Thursday, June 5, to celebrate its new home at Riverwalk Marketplace, at the foot of Julia Street.

For the first time, a permanent institution will be dedicated to the discovery, understanding and celebration of the culture of food and drink in the South.

Schedule:
6:00 - 7:00 p.m. Sponsor private preview of exhibits and private audience with special guests
7:00 - 9:00 p.m. Supporter party

Sponsor Tickets $125 per personSupporter Tickets $60 per personPurchase tickets

Ribbon Cutting - June 7 at 10:00 am.

Calling all mushroom cooks

Think your mushroom recipe is as good as it gets?

Home chefs and mushroom enthusiasts should enter their best recipe here by Thursday, May 15 for a chance to win 2 pounds of fresh, wild morel mushrooms from the contest's sponsor, Marx Foods.

Fresh, wild Pacific Northwest morel mushrooms have been popping up and the season has inspired a mushroom recipe contest with a goal of collecting new, mouth-watering cooking ideas.

“Mushrooms (of every kind) rank as one of my favorite foods,” said Justin Marx, CEO of MarxFoods.com. “Since we can all get stuck making our favorite recipe over and over again, I look forward to seeing and applying the new ideas we receive.”

The contest is not limited to morels—recipes can incorporate any variety of fresh, wild, or dried mushrooms. Each recipe will be judged by the staff at MarxFoods.com on taste and originality. The creator of the winning recipe will receive two pounds of morels the week of May 26 or June 2.

CONTEST RULES & REGULATIONS
MarxFoods.com will evaluate the recipe based on its ingredients, since Marx won’t be testing each recipe, but rather visualizing its palatability. The recipe’s perceived "deliciousness" will be judged completely at the whim of the staff.

Each contestant can only enter one recipe.

All recipes must be original. Recipes that infringe copyrights are prohibited. By submitting your recipe, you promise that you created the recipe and did not violate copyright law by publishing it on the Marx site. You also agree that we can publish its contents anywhere on the Marx site.

You must be a resident of the U.S. older than 18 years. Winners will be announced May 19.

Morels have an intense, smoky and nutty flavor which may be a result of them growing abundantly in the years following a forest fire. From the same family as truffles, morels are an intensely flavored delicacy. In order to have a No. 1 grade rating, each mushroom must be a whole, young specimen with white stems and free of blemishes. The morel season typically lasts from April through July.

Brisket bliss

This past weekend brought a Sunday lunch bunch to the house -- mostly to deal with a boatload of brisket I picked up at the local meat market.

Brisket is the barbecue meat of choice in Texas, so our day was inspired by the Lone Star state. Because it's generally a tough, stringy meat, I brined about 20 pounds of brisket for two days in the 'fridge. It was a mix of 3/4 cup salt, 1 cup red wine vinegar, two (spice) capfuls each of whole coriander and mustard seeds, a capful of paprika, several shakes of cayenne pepper, four bay leaves, a tablespoon of onion and garlic powder and about 4 gallons of water. My intent in the brine was to keep them from drying out, as well as to pack in some flavor.

The briskets were soaked in the brine up until an hour before cooking time, when I took them out. I wanted to rub them with some more seasoning. I used my standard barbecue rub: garlic and onion powder, paprika, a little chili powder, some dried oregano, black pepper, etc. While the meat was coming to room temperature, I soaked a few pounds of hickory chips in the brine.


Because I don't have a big smoker, I rigged my cheap ol' grill. I took the big broiler pan from my oven and put a layer of the soaked chips on it. The grill was turned to as low as it would go and maintained about 250-275 degrees, when only one burner was turned on. I packed the meat on the opposite end of the grill, fat side up, and let it go. I opened only to add more chips as the ones in the broiler pan smoldered away to nothingness.

It was an all-day smoking operation, but worth it. Another pan caught the drippings off the brisket and formed the base of my barbecue sauce. I had about a cup of drippings, a cup of canned beef broth, a small can of tomato paste, dry mustard, a splash of vinegar and some more onion and garlic powder. Bring to a boil; chill overnight, then adjust any seasonings the next day. It wasn't as smoky as I'd liked, so I added a splash of Liquid Smoke.

The brisket came off the smoker, was wrapped and put in the fridge, since I figured it would be easier to slice and re-heat if it was cold. It was served with cole slaw, potato salad, pinto beans and a blackberry cobbler.

Fire in Paula Deen's kitchen?

Atlanta area churches have joined a campaign to get Paula Deen to meet with workers from Smithfield, the company she promotes, Saturday at 1:30 p.m. (central) at the Cobb Galleria Centre.

Rev. Jesse Jackson, Al Sharpton, Rev. Lowery, Danny Glover, Susan Sarandon, Judge Greg Mathis, National Hispanic Leadership Conference and others have mounted national campaign to support Smithfield workers. In Atlanta, Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining. The ministers say they'll ask the cooking celebrity to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the world’s largest pork processing plant in Tar Heel, N.C.

Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.

Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.

According to the workers' advocates, Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006. Also from the advocates: In 2006 a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the conditions at the Tar Heel plant.

Bake sale in Weaver

Mother's Day Bake Sale!

Saturday, May 10th starting at 7:45am

Weaver First United Methodist Church
545 Anniston Street

256-820-2440

The church is having a large bake sale just in time for Mother's Day. They'll have cookies, cakes, candy, cup cakes, bread and more. And, so you don't have to shop on an empty stomach, they'll have fresh-made kettle corn and breakfast on site.