Mason Jar hits sesquicentennial

There are two turquoise blue ones sitting on my kitchen counter. They've still got their original metal, twist-on caps. There's not a chip among them, and they're treasures in my culinary bits of jestam and flotsam. Old Mason jars.

This particular brand of jar (along with Ball) took up much of my summers growing up on the farm. Hundreds of quarts of green beans and tomatoes and pickles went up into the cabinets on the back porch. You could keep track of what month it was by how full the jars were. As the year moved from summer to fall to winter then spring, the jars went from full and colorful to empty, clear and waiting for the next harvest season like an unfilled honeycomb.

Those jars have been around a long time. Patented on Nov. 30, 1858, the Mason Jar is enjoying renewed relevance as our focus on eco-friendly, reusable materials continues to grow. Today, people are using the famous glass jars with the screw-on metal lids for everything from glassware, barware and serve ware to pencil holders, votive holders and vases.

Mason Jars have also inspired a cult-like status as collectibles with collectors buying and selling them through antique stores and auction sites such as eBay. While most sell for just a few dollars, the rarest ones, including versions in amber, dark green, cobalt blue and black, have sold for as high as $30,000.

In honor of the Mason Jar's 150th anniversary, Sweet Leaf Tea, one of the nation's fastest-growing beverage companies, is launching a new, limited edition (for the summer only) Blueberry Lemonade in an authentic, reusable and eco-friendly Mason Jar. The company will also be making its popular Peach Lemonade available in Mason Jars this summer.

Dippity do dah Day

Today's lunch at The Star is all things dippable. As in chicken wings in blue cheese dressing. Chips and salsa.

Then we've got some more exotic items. Right now there are two eggplant roasting over an open flame on the grill as the base for baba ghanoush, a Middle Eastern eggplant dip/spread. Another player from the Mediterranean: hummus, which is pureed chickpeas with some seasoning and sesame mixed in. I also put together the tomatillo salsa we had in Wednesday's Your Table, and it's a lot hotter than I'd imagined it to be.

Reviews and recipes will come later on our favorites.

A grown-up root beer float

Eric Asimov waxes poetically about ice cream drinks in today's New York Times. That naturally sparked conversation around the office that we need to have an ice cream drink day at The Star (Thursday is dip day. We'll let you know how it goes).

Well, there's a root beer vodka out there, and its makers remind us that cool drinks in summer aren't just for kids: Three Olives Root Beer Vodka.

Bourbon, part deux

And on to the cooking portion of our program.

BOURBON FAST FACTS

• Recognized by Congress in 1964 as “a distinctive product of the U.S.”
• Must be made in the U.S.·
• Must be made with at least 51% Corn
• Aged in a new oak barrel charred on the inside
• Aged for at least 2 years

Which means that you're cooking with an element that is grainy, complex and has a bit of smoke already imbued in its innards.

A standard bourbon marinade that's good for chicken and pork:

1/4 cup Bourbon, 1/4 cup Soy Sauce,1/4 cup Dijon Mustard,1/4 cup Brown Sugar,1 small onion -- chopped fine,1/4 teaspoon Garlic powder, 1 dash Worcestershire Sauce. Mix and refrigerate.

And for that salmon and shrimp that need a little corn squeezins:

1 cup bourbon, 1/2 stick melted butter, 1/4 cup brown sugar, 1/2 teaspoon crushed red pepper flakes. Brush on salmon and shrimp while they're grilling. It makes a lovely glaze.

A salad dressing for the lighter side:

1/4 cup apple cider vinegar; 1 tablespoon orange juice, 2 teaspoons coarse-ground prepared mustard; a pinch of onion powder; a tablespoon of brown sugar; 1/4 cup of bourbon; whisk well, then drizzle in and whisk 1 cup canola oil and a pinch of salt. Dress your salad at will.

And a dessert to round off our menu:

Bourbon Ice Cream

4 Eggs; 3/4 cup Sugar;1/2 cup Bourbon;1 can Sweetened Condensed Milk (14 ounce can);6 cups Half & Half

Beat eggs on medium speed, gradually add sugar. Add bourbon and condensed milk, mixing well. Add half & half. Pour into 1 gallon freezer, freeze according to manufacturer's directions. Garnish each serving with mint.

Bourbon -- the drink of champions

I grew up in Bourbon country -- not Bourbon County, mind you. That's a misnamed patch of land north of Lexington that produces nary a drop of God's elixir. I'm talking Bourbon country, Nelson County, Kentucky, where the air in the fall is perfumed with the scent of fermenting mash and warehouses are stacked with barrels aging one of the world's manmade culinary arts.

The picture (right) is borrowed from a cyclist's blog about a trip through Bourbon country. It really does look like that. This picture could have been taken from my bedroom window when I was growing up.

Field trips in elementary school included the regular gamut: museums, the governor's mansion, the Louisville Zoo, Mammoth Cave. They also included a tour of the distilleries: Barton, Jim Beam, Maker's Mark. Good times. Good times.

End travelogue. But if you want more information, there's a society in my hometown dedicated to Bourbon, the Bardstown Bourbon Society.

Ever since I've been old enough to buy it legally, bourbon has been a favorite cooking ingredient. My first Christmas in town, I dropped off a box of bourbon balls (made with Evan Williams) at the Anniston Police Department. Heaven Hill is the best to marinate salmon and pork. Maker's Mark -- well, it's just plain good sippin' bourbon.

It should come as no surprise then that others have discovered the earthy, bold flavor bourbon can give to food. Indeed, I prefer cooking with it to drinking it.

There is little that is more American than apple pie, baseball, or cookouts. Since bourbon is a distinctly American product, it falls in line with this great tradition.

“Bourbon and barbeque are distinctive American traditions,” said Andy Husbands, head chef at Treamont 647 and Sister Sorel in Boston. “The unique barbeque flavors from Boston to Memphis match the smoky, spicy and even fruity flavors seen in both products.”

While hosting outdoor cookouts this summer, serve well chilled versions of old-time favorites to your guests. Classic cocktails like the Manhattan, Old Fashioned and Mint Julep are ideal ways to accentuate the flavors of your barbeque with a top-notch American Whiskey cocktail.

Texas’s Stubb’s Legendary Bar-B-Q in Austin pairs its barbeque with a signature Bourbon beverage like the refreshing Bourbon Swizzle or tart Bourbon Sour.

“Bourbon is a great complement for barbeque because they share a strong, spicy, smooth and slow flavor,” said Husbands. “You can’t rush bourbon just like you can’t rush barbeque.”

Backyard Bourbon Tasting

One engaging way to impress your guests at an outdoor barbeque is to set up a tasting of American whiskeys, including both Bourbons and Tennessee Whiskeys. (Yes, you can include some of that Tennessee dreck, but why would you? Perhaps only to confirm bourbon's superiority?) Choose a selection of premium whiskeys and serve guests small (1/4 oz.) samples of each to compare taste profiles and discover pairing possibilities for your BBQ offerings.

Bourbon: Beyond the Cocktail

Bourbon’s popularity has also moved beyond the cocktail into the actual cooking, forging its way into sauces, marinades and even the grill itself. Scott Jensen of Stubb’s Legendary Bar-B-Q in Austin recommends grillers use bourbon-infused wood chips to add an extra bit of smooth and smoky flavor to their meats as they cook.

“Since both Bourbon and barbeque use American woods to impart a unique natural flavor into their essence, the bourbon-soaked wood chips are a natural barbeque complement,” he said.

When it comes to sauces, most major Bourbon brands already offer their own barbeque sauce; most are available in grocery or specialty stores. Stubb’s recently launched its own version: Stubb’s Hickory Bourbon Bar-B-Q Sauce.

“Mixing the woody flavor of natural hickory smoke with the unique and savory notes of a Bourbon Whiskey brings two American classics together in a perfect sauce for bourbon-flavored barbeque,” Jensen said.


Bourbon Swizzle
(care of Stubb’s Legendary Bar-B-Q)
1.5 oz Bourbon
1.25 oz. lime juice
2.5 oz. club soda
1 tsp super fine sugar
1 dash bitters
Shake all ingredients except club soda in shaker with ice. Strain into Collins glass over cubed ice and add club soda...stir.

Bourbon Sour
(care of Stubb’s Legendary Bar-B-Q)
1.5 oz Bourbon
Juice from half lemon
1/2 tsp super fine sugar
Shake all ingredients except fruit in shaker with ice vigorously. Strain into rocks glass filled with cubes and garnish with orange slice and cherry.

Manhattan
1 oz bourbon
0.5 oz sweet vermouth
Mix ingredients together. Serve in a cocktail glass (4.5 oz) garnished with a lemon twist.

Old Fashioned
1.5 oz. bourbon
2 dashes aromatic bitters
1/2 tsp super fine sugar
Orange slice
Fill rocks glass with ice. Muddle orange slice with sugar and bitters. Add cherry, orange slice & lemon wedge. Top with splash of club soda.

Mint Julep
1.5 oz bourbon
4 mint sprigs
1 tsp sugar dissolved in water & muddled with mint
Fill julep glass with shaved ice. Stir dissolved sugar and bourbon until frosted. Add mint sprigs and/or orange slice, pineapple spear, and a cherry

A Red Hot and Blue Fourth of July

Whether it’s a poolside party or backyard barbecue, summertime is the perfect season for outdoor entertaining. While the mercury is rising, turn up the heat and flavor with grilling recipes made easy thanks to tips and recipes from Kevin Roberts, author of the new cookbook "Kissing in the Kitchen: Cooking with Passion" and the earlier, "Munchies."

Roberts puts Frank’s RedHot on everything he barbeques; here are some tips and recipes sure to spice-up any summertime bash adapted from his cookbooks and the menu at his popular San Diego-based restaurant, East Village Tavern and Bowl.

Buffalo Chicken Wings
Prep Time:10 min.

Cook Time:20 min.

2 1/2-lbs. chicken wing pieces
¾ cup Buffalo Wing Sauce

1. BAKE wings in foil-lined pan at 500 on lowest oven rack for 20 to 25 min. until crispy, turning once.
2. TOSS wings in Buffalo Wing Sauce to coat.

Makes-6 to 8 servings

Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
Broil 6-inches from heat 15 to 20 min., turning once.
Grill over medium heat 20 to 25 min., turning often.

Buffalo Grilled Steak
Prep Time: 5 min.

Cook Time: 15 min.

Marinate Time: 1 hour

4 (1 inch thick) bone-in or boneless loin steaks
2/3 cup Cayenne Pepper Sauce or Buffalo Wing Sauce

1. MARINATE steaks in RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.
2. GRILL steaks over high direct heat, about 15 min. for medium-rare, turning once.
3. LET steaks rest 10 min. before slicing. Splash on more RedHot Sauce to taste.

Makes 4 servings
Tip: Substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

Buffalo Chicken Quesadillas
Assemble the quesadillas ahead of time, then grill 'over drinks' just before serving.
Prep Time: 5 minutes

Cook Time: 5 minutes

2 cups diced cooked chicken
1/2 cup Buffalo Wing Sauce
2 cups shredded Monterey Jack cheese
8 (8 inch) flour tortillas
Blue cheese salad dressing

1. Toss chicken with Buffalo Wing Sauce in bowl.
2. Layer chicken mixture and cheese on 4 tortillas, dividing evenly. Top each with second tortilla. 3. Cook about 3 to 5 minutes on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve. Serve with blue cheese salad dressing and additional Buffalo Wing Sauce.

Makes 4 servings
Tip: You may substitute 1/3 cup Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter.

Recipes and photos courtesy of Frank's

Downtown market under way

Looking for a fun Saturday activity that's close and dirt-grown cheap? Then the Downtown Farmers Market could be a place to check out.

Apparently the produce and food products sold out quickly last weekend, so don't wait until 11:59 to show up and shop.

Zinn Park is easy to find, and there's plenty of shade.

Sticky situation

After trying out several banana bread recipes for the last few years I finally found the one I love. I’ve made it several times and each time the loaves stick in the bottom middle of the pan.
I do all the greasing with shortening and have tried using the non-stick spray, but still they stick.

The top half of the loaf comes out great and tastes great. Eating the remainder of the loaf out of the pan is also fun. Who knew I could eat that much banana bread.

So, if you get a gift of banana bread from me and it’s rather short, just remember that I ate the bottom half out of the pan, and gave you the pretty part.

Further evidence my children are freaks...

It's an ongoing (OK, recurring) element of discussion among our circle of friends that my children are ... unusual ... in their food habits. For whatever reason -- they hardly ever had cormmercially prepared baby food, I refused to be a short-order cook or eat chicken fingers for 876 straight days -- they'll pretty much eat anything that will work its way onto a plate. Every now and then, the 5-year-old will try to sneak something in and decree that she doesn't actually like it, but she's quickly called on her mini-power play and eats what's dished up.

Summer means a lot of salads at our house. That means an array of leaf lettuces washed, chopped and always available in a big Tupperware container for whoever wants to grab a quick salad.

Anyway, last night had salad as the main event. A little turkey, some boiled eggs, cheese, olives -- good stuff. I tell the children to pick out some dressing, to which the 8-year-old replies, with one shake of his head: "Nah. It gets in the way of the lettuce."

Not since the night he objected to my putting a cheese sauce on his steamed cauliflower have I been so floored. I mean, who eats a salad DRY?!?!

Turns out, a co-worker has a daughter about the same age who has started eating her salads plain in the last six months.

Be afraid. Be very afraid.

The Southwestern Fish Taco

Few ethnic foods get as much attention in this part of the country as Tex-Mex. Calhoun County has a slew of Mexican restaurants, and the grocery aisles indeed brim with the ingredients needed to make authentic fare from across the border.


Bring on the fish taco, my friends. Here's a video showing you how.


Fish tacos are among the most sought-after fare available from the abundance of marine life in the Sea of Cortez and the Pacific Ocean surrounding Baja, Mexico.


While the inhabitants of Baja originated the idea, we can thank a U.S. college student who visited San Felipe on spring break for introducing them to us. Ralph Rubio fell in love at first bite and was able to get the recipe from the creator of his favorite fish taco. In 1983, Rubio began serving his own adaptation in San Diego. Today they are gaining popularity, and different variations—whether battered and fried or not—are popping up on menus across America.


The Culinary Institute of America's chefs created the grilled version below that is perfect for an outdoor summer party.


Baja-Style Fish Tacos
Makes 8 servings
2 pounds mahi-mahi
½ cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp minced garlic
Salt, to taste
8 flour tortillas, 8 inches in diameter
Southwestern Slaw (recipe follows)
1 cup Chipotle Pico de Gallo (recipe follows)
½ cup Mexican Crema (recipe follows)

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo.


Add a dollop of Mexican Crema, fold in half, and serve immediately.

Southwestern Slaw

Makes 8 servings
2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

Chipotle Pico de Gallo
Makes 1 cup
1 cup medium-dice tomatoes (seeded before dicing)
4 tsp minced red onion
½ tsp red wine vinegar
½ canned chipotle pepper, minced
Salt, to taste
1 tbsp cilantro chiffonade (cut into thin strips)

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Mexican Crema
Makes ½ cup
½ cup Mexican sour cream
½ tsp finely grated lime zest
2 tsp lime juice
Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days. Note: If you cannot find Mexican sour cream at the store, substitute regular sour cream. Mexican sour cream has a milder acidic bite and a little more salt.

How long to grill what?

Be kind to the food you'll grill: It didn't do anything to you, so don't cook it into oblivion. Remember, a steak cooked "well done" is anything but done well.

Steak, such as top sirloin or strip steak: Medium-high heat 5 to 7 minutes per side or until
desired doneness

Boneless or bone-in pork chops (3/4-inch thick): Medium heat 5 to 7 minutes per side or until
desired doneness

Pork tenderloin: Medium heat 25 minutes or until desired doneness, turning occasionally

Lamb chops (3/4-inch thick): Medium heat 5 to 7 minutes per side or until desired doneness

Boneless skinless chicken breasts or thighs: Medium heat 6 to 8 minutes per side or until
cooked through

Tuna steaks: Medium heat 5 to 6 minutes per side or until desired doneness

Salmon steaks or fillets: Medium heat 12 to15 minutes or until fish flakes easily with a fork

Large shrimp Medium heat 2 to 3 minutes per side or until shrimp turn pink

Sea scallops: Medium heat 3 to 4 minutes per side or until scallops are opaque

Make Your Own Grilling Spice Blend

This time of year, people can't seem to get enough ideas for things to throw on the grill. Here's a suggestion of a spice blend, and an accompanying list of marinade ideas that come from using it. Most of the basic ingredients are pretty traditional, but they leave lots of room for culinary explanation.

Among the twists: The honey pomegranate pork tenderloin (right) combined with summer vegetables will be a nice combination of spice and sweetness.

Super Spice Grill Blend
2 teaspoons Ground Cinnamon
2 teaspoons Garlic Powder
2 teaspoons Rosemary Leaves, crushed
2 teaspoons Thyme Leaves
1 teaspoon Oregano Leaves
1 teaspoon Sea Salt

1/4 teaspoon Ground Red Pepper

Mix all ingredients until well blended. Store in tightly covered jar in cool, dry place.
Makes enough for 2-3 marinade recipes.

Mix-and-Match Super Spice Marinades
Start with 1 tablespoon of Super Spice Grill Blend. Choose one of our Marinades to prepare.
Then, mix and match marinade with a pound of your meat, poultry or seafood choice. They're listed in order of which meats/seafood work best with a particular marinade.

HONEY-POMEGRANATE
1 tablespoon Super Spice Grill Blend
1/4 cup pomegranate juice
2 tablespoons honey
2 tablespoons lime juice
Pork
Lamb
Steak
Chicken
Salmon

GREEN TEA & PEACH
1 tablespoon Super Spice Grill Blend
1/4 cup strong brewed green tea
2 tablespoons peach preserves
2 tablespoons white wine vinegar
Shrimp (right)
Chicken
Pork
Salmon
Steak

TRIPLE CITRUS
1 tablespoon Super Spice Grill Blend
1/4 cup orange juice
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon lime juice
Chicken
Salmon
Pork
Scallops
Shrimp
Tuna

INDIAN
1 tablespoon Super Spice Grill Blend
1 container (6 oz.) plain low fat yogurt
2 tablespoons canola oil
1 tablespoon lemon juice
Pinch Ground Turmeric, if desired
Chicken
Pork
Lamb

CARIBBEAN
1 tablespoon Super Spice Grill Blend
1/4 cup tropical juice blend
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons dark rum
Tuna
Shrimp
Chicken
Pork
Salmon
Steak

TUSCAN
1 tablespoon Super Spice Grill Blend
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Steak
Chicken
Lamb
Pork
Salmon

Mix all Marinade ingredients in small bowl until well blended. Reserve 2 tablespoons of the
marinade for basting. Place 1 to 1 1/4 pounds desired meat, poultry or seafood in large
resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 1 hour or longer for extra flavor (limit seafood marinating time to 30 minutes.)
Remove meat, poultry or seafood from marinade. Discard any remaining marinade.
Grill as directed on chart. Baste halfway through cook time with reserved marinade.

Recipes and photos courtesy of McCormick

Death to lumpy summer salads

I've always made my potato salad using red-skinned potatoes -- and leaving the skin on. They cook up beautifully and hold up nicely when tossed with other ingredients. You see distinct potato elements when you use the red potatoes. Nothing (OK, maybe Gene Simmons in a Speedo) is worse than potato salad that's mushy. Frankly, that kind of potato salad is nothing more than cold mashed potatoes all glumped together under the guise of mustard.

Here's a recipe idea from the folks at McCormick, and while they're in the dried spice business, I'll bet this is even better made with fresh thyme and oregano. Be sure to toss the potatoes in the dressing while still warm so that they can absorb more of the aromatic flavor.

Mediterranean Potato Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
1 pound small red potatoes, quartered
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Oregano leaves
1 teaspoon thyme leaves
1 cup halved cherry tomatoes
2 tablespoons drained capers
Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low;
simmer 10 minutes or until potatoes are fork-tender. Drain well.
Mix oil, vinegar, oregano and thyme in large bowl until well blended. Add warm
potatoes; toss to coat. Add tomatoes and capers; toss gently to coat.
3. Serve immediately or refrigerate until ready to serve.
Makes 4 (1-cup) servings.
Nutrition Information Per One Serving: 159 Calories, Fat 7g, Protein 3g,
Carbohydrates 21g, Cholesterol 0mg, Sodium 137mg, Fiber 3g

Pasta salad, too, can turn into a gelatinous mass. This one is bright, colorful and ready to hit the picnic circuit. Don't overcook the pasta, though, or it will turn into glue.

Penne Pasta Salad with Spinach and Tomatoes

Prep Time: 20 minutes
Cook Time: 10 minutes
8 ounces penne pasta
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon rosemary, finely crushed
1 teaspoon thyme leaves
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano leaves
1/2 teaspoon Sea Salt
1 package (6 ounces) baby spinach leaves
1 pint grape cherry tomatoes, halved
1 cup bite-size mozzarella cheese balls, halved
2 tablespoons grated Parmesan cheese

Cook pasta as directed on package. Drain well.
Meanwhile, mix oil, vinegar, rosemary, thyme, garlic powder, oregano and sea salt in
small bowl with wire whisk until well blended.
Mix pasta and spinach in large bowl. Add dressing; toss to coat well. Add tomatoes
and cheeses; toss to mix well. Serve warm or at room temperature.
Makes 8 servings.
Nutrition Information Per One Serving: 239 Calories, Fat 11g, Protein 9g,
Carbohydrates 26g, Cholesterol 18mg, Sodium 177mg, Fiber 3g

Adding some charm to the grill

OK, this goes under the heading of something that, initially, seems frivolous but actually comes in handy, when you think about it: Grill Charms.

They're the meat griller's version of those little wine charms that go around the stems of wine glasses to remind everyone whose glass is whose. These lightweight charms stick into a steak or burger before cooking to keep track of how each piece of meat will be cooked -- as well as what spices might go (or not go) on it.

Think about it. If you're cooking for a group of people, and everyone wants a steak cooked differently, the charms can help you track how you cook them. (Keeping in mind that you can only see the charm from one side, so once you flip that Rare steak, you won't be able to readily see the charm with its R on it unless you take a peek.)

They'd also come in handy when some people have different dietary needs. A guest on a low-sodium diet probably needs to know which burgers have been drenched in Moore's or Dale's marinade.

The really nice thing about these charms: There isn't a W for "well done." As any lover of meat knows, any steak cooked to "well done" is anything but done well.

Coming to Your Table on Wednesday

Local growers and back yard gardeners are flush with blueberries this season. The ones on my four bushes aren't quite ready yet, but that doesn't mean it's not time to start looking for ways to use these blue berries of happiness.

We've got some classic blueberry recipes, as well as some flavor combinations you may not have tried.

There are tips for picking the perfect watermelon and how to cook the perfect cut of rare roast beef. Trust me, it's an art few people in the South have mastered. Somehow everything called "roast beef" ends up being "pot roast." I love pot roast, but it's not a roasted hunk of meat that's taken a nice, hot vacation in the oven.

There are also ideas for dips to enliven any party, and Ben Cunningham and Pat Kettles both talk about the hidden information on your adult beverage labels. Restaurant inspections tell you who's doing what in the dining scene, and Prudence Hilburn's Gourmet Touch takes waffles beyond breakfast.

See Wedensday's Anniston Star for the complete lineup, including about two dozen recipes ideal for this hot, sultry season.

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

Spreading a family tradition of food

As a family-run company that has passed down time-honored recipes for the past four generations, the makers of Smucker’s jams, jellies and preserves would like to help other families across the country keep their traditions and family-favorite recipes alive and encourage them to build new memories.

Families are invited to enter the “Spreading Smucker’s Traditions” contest and share their family recipes and memories between June 16 and August 11, 2008 for a chance to win a five day, four-night family trip for eight to the Walt Disney World Resort. (No word on whether you actually have to take your family with you on the trip: It just says 8 people...)

To enter, share a family original recipe that incorporates at least ¼ cup of Smucker’s jams, jellies, preserves or fruit butter and the story behind how their recipe makes family celebrations special.

The recipe must have been passed down for at least two generations.

The top recipes will be posted on or about Sept. 8, 2008. Site visitors will be given the chance to vote to help determine one grand prize winner. Each of the contest finalists featured in the online vote will receive a Gift Basket of Smucker’s brand products.

“The J.M. Smucker Company is thrilled to be invited to family gatherings through the long-established family recipes that people pass down for generations,” said Maribeth Badertscher, Director, Corporate Communications. “We are eager to hear from families about the traditions and memories they share and help them make their next family gathering a success.”

“The act of families gathering together to cook and share traditions meets people’s basic needs, for nourishment and connection," said Miriam Weinstein, author of “The Surprising Power of Family Meals.” “Mealtime traditions and holiday rituals link us with our extended family, our ethnic group, our religion and our heritage. They help us to remember what is important.”

The grand prize family package for eight includes airfare, transportation to/from the airport, hotel accommodations for four nights, five-day Magic Your Way Tickets and commemorative Disney T-shirts and photos.

Go online to get full details and complete official rules, to enter and to learn more about planning a memorable family gathering.

Visitors to the site can find family reunion planning tips, a free downloadable family tree and Smucker’s jams, jellies and preserves recipes that will help them create the perfect meal from appetizers to entrées to desserts, every time, with a diverse range of jam, jelly and preserve flavors well-suited for any taste or occasion.

Ride the Tour de Burrito

Chipotle Mexican Grill will offer a new, limited-time burrito in honor of American cycling team, Slipstream-Chipotle, which will compete in the Tour de France in July.

Called “Le Burrito,” it is made to meet the dietary needs of world-class athletes and will be featured in all Chipotle restaurants nationwide throughout the Tour de France, which runs from July 5 through July 27.

“We have sponsored team Slipstream-Chipotle for three years because we share their belief in doing things the right way,” said Steve Ells, founder, chairman and CEO of Chipotle. “To the team, that means working to eliminate drugs and doping from professional cycling. To Chipotle, it means eliminating the use of antibiotics, hormones and other drugs from livestock farming. That is one of the ways we are changing the way the world thinks about and eats fast food.”

Le Burrito is a Chipotle burrito filled with naturally raised chicken (from birds that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet), black beans, cilantro lime rice, mild tomato salsa, and freshly made guacamole. This combination provides an energy-boosting ratio of 65 percent carbohydrates, 25 percent fat, and 15 percent protein that allows cyclists to perform at their best while racing.

“Professional cycling is incredibly grueling, and riders need to fuel their bodies with good, whole foods that will sustain them through their hours on the bike,” said Jonathan Vaughters, directeur sportif at Slipstream-Chipotle. “The combination of ingredients in ‘Le Burrito’ is an important part of what these riders eat to keep them performing at the highest levels.”

Le Burrito will be available at all Chipotle restaurants throughout the Tour de France.

Mediterranean goodness, to a crisp

Flatbread is definitely not thin on taste.

Not only is it good to snack on, it's also a prime delivery vessel for dips. We're having Dippity-
Do-Dah Day here at The Star on Thursday, and toasted flatbread will be ideal for hummus, baba ghanoush -- any hearty dip with lots of texture and tons of flavor.

Certainly you can buy flatbread, but here's a way to make your own.

Cuban Classic in one pot

Pot Roasted Chicken

A Cuban classic suited to the hot Carribbean, this recipe from "Cuban Home Cooking" uses everyday ingredients in unexpected ways.

1 chicken, cut into pieces
1/4 teaspoon salt
2 teaspoons fresh garlic, minced
2 tablespoons olive oil
1 medium onion, sliced into rings
1 tablespoon orange juice
1 tablespoon lime juice
1/2 cup dry white wine
1/4 teaspoon oregano1 bay leaf
enough water to cover the chicken
salt to taste

Remove skin and fat from chicken and sprinkle with salt and 1 teaspoon of garlic. In a large pot, brown the chicken in the oil over medium heat. Add the onion, and cook until it starts to brown. Add the remaining ingredients and enough water to cover the chicken pieces.

Cook at a simmer, reducing the liquid until it's almost gone and the chicken almost begins to fry again.

Oh, I wish I were a 27-foot hot dog....

The Wienermobile will be in the 'Ham this week.

A 27-foot-long hot dog is continuing a tradition started in 1936 (yes, the Wienermobile has been around since then) by Carl Mayer rolls on this summer.

The Oscar Mayer Wienermobile will be arriving on Saturday, June 28th to help hot dog lovers actually become an Oscar Mayer Wiener. The Wienermobile is celebrating Oscar Mayer’s 125th anniversary.

The celebration began in March with the unveiling of the Mini-Wienermobile and continued throughout June in Times Square when Oscar Mayer donated $100,000 to America’s Second Harvest, a food bank network aimed at supporting local communities. Oscar Mayer’s summer release of their beefier and juicier Premium Beef Franks has spiced up barbeques across the country, reminding Americans why hot dogs bring friends and families together around the grill.

Drivers of the Wienermobile, also known as “Hotdoggers,” will help fans “relish” their experience by taking their pictures as an Oscar Mayer Wiener this weekend in Birmingham, McCalla and Moody (see schedule below).

Hotdogger John Woodbridge says, “It’s great to see everyone smile as they tell us about their first memory seeing the Wienermobile, or seeing that first memory being created.” In addition, everyone who sees the Wienermobile will receive a Wienerwhistle, which has been an Oscar Mayer tradition since 1951.

Weekend Schedule:
June 28th
10 a.m.-1 p.m. at the Food World on Eastern Valley Road
3-6 p.m. at Bruno’s on Highway 150

June 29th
10 a.m.-1 p.m. at Bruno’s on Summit Boulevard
3 p.m.-6 p.m. at the Food World on Crossroads Plaza

The Oscar Mayer Wienermobile has been spreading miles of smiles across America since 1936 when Carl Mayer, Oscar Mayer’s nephew, first introduced the Wienermobile. Everyone who sees the Wienermobile up close receives a world famous Oscar Mayer Wienerwhistle, which have been around since 1951.

In 1963 Oscar Mayer created the “Oh I Wish” jingle which has been sprouting dreams of becoming an actual hot dog in the minds of consumers for more than 40 years. Now, in 2008 Oscar Mayer is celebrating their 125th anniversary.

Make your own soda

An idea that is bubbling up this summer: Americans are getting interested in enjoying freshly made soda and seltzer with a Soda-Club home soda maker.

In seconds you can make virtually any flavor or amount of carbonated beverages, on demand, using nothing more than the water you drink today and a Soda-Club home soda maker. Soda-Club machines require no more countertop space than a coffeemaker and are even faster to use.

“People make lemonade, iced tea, and coffee without giving it a second thought. So why buy prepared carbonated drinks when you can enjoy the many benefits of making them yourself in just seconds, with no cleanup?” says Soda-Club USA president Gerard Meyer. “Freshly made soda means great tasting soda. And with a Soda-Club soda maker, you’ll enjoy freshly made soda that saves you time, lugging, storage, recycling and money. It’s great tasting, practical, and more convenient than you’d ever think possible.”

Soda-Club USA, a newcomer to America, is a part of Soda-Club Enterprises, which has expanded to 18 countries on five continents since its establishment in 1991. Literally millions of fans around the world now make their carbonated sodas and seltzer daily using Soda-Club home soda makers and sodamix.

Making carbonated beverages with the Soda-Club soda maker couldn’t be easier. Simply fill the carbonating bottle with water, then screw it into the soda maker. By pressing on the unit’s top button, carbonation is injected into the water. Users can adjust the amount of carbonation to suit their preferences. Once carbonation is complete, simply unscrew the bottle.

Soda-Club flavors run the full range of tastes, from classics like Root Beer and Lemon-Lime and mixers such as Ginger Ale and Tonic, to gourmet flavors including Pink Grapefruit, Cranberry-Raspberry, and Orange-Mango. Whichever flavor you create, the reusable carbonating bottles contain a special cap which helps preserve the fizz and flavor for days.

“Believe it or not, Americans consume about 600 cans worth of soda for every adult and child in the United States,” states Meyer. According to the Environmental Protection Agency, that adds 10 1/2 cubic feet of packaging per American — over 3 billion cubic feet! — in our landfills and recycling facilities every year. Soda-Club carbonating bottles are reusable, and its sodamix flavors are highly concentrated, making them an environmentally-friendly alternative to canned and bottled soda.

Birthday cakes and memories

There's a food message board I try to keep up with from England, run through the BBC. A recent post asked about favorite cakes, and that brought to mind the first cake I ever truly made up totally from scratch. Here's the column (and recipe) that ran in 2002. (Geez, that seems like such a long time ago.....)

Dining In: Joys of Boys and Birthday Cakes

Many decades ago, in the damp chill of a Memphis December, The Birthday Cake was born.
It was strawberry, that being the favorite flavor of the little fella the cake was intended for. There were strawberries in the batter, strawberries in the icing. For a boy, the dusky pink cake was a bold step, but strawberry it had to be, so strawberry it was.

Years down the road, this particular recipe would vex a well-meaning young wife who, every December about a week before Christmas, would pull out the stained recipe card and try once again to duplicate Mother's result. It was - and likely this year again will be - a humbling experience, an annual quest to reach the mountaintop only to find you've somehow stalled on the slope far shy of the summit.

There's something about boys and their mama's cakes. Cooking classes, multiple midnight attempts - even watching said cake being made one year - all fail in the category of aids to mimic The Birthday Cake.

Maybe it's the connection brought about by washing skinned knees, explaining thunderstorms or putting just enough jelly on the peanut butter sandwich, but once a mama has made the cake, none other can compare in her boy's eyes. That's how it should be.

Its creation is magic, something the two of you made in a time long before your boy makes the eventual discovery that his mommy really isn't the smartest, the prettiest or the funniest one in the land. It's a talisman you can revisit when, as a teen-ager, he's decided you need to drop him off at the end of the block instead of the front door at school. The annual ritual of making his cake can sweep you back to when he couldn't wait to point you out to all of his preschool friends - every day of the week.

Having seen how the emotional value of a special cake only deepens with time, I decided my present for my own little fella this year would be his personal cake. About three months ago, our Saturday tinkering in the kitchen came around to the subject of cakes, what kind he liked (any) and what kind he loved (practically any).

Not wanting to hear about it until late July, I didn't mention the "b" word, but I did start asking some questions about favorite cakes. Keeping in mind that a 2-year-old's tastes change as swiftly as the wind's direction, I have a list of flavors that kept popping up on his screen.

Oranges.

Nuts. Bananas.

Oranges. Nuts. Bananas. Carrots.

Carrots.

Flavors he eliminated - for very specific 2-year-old reasons - included chocolate, which for some reason he thought should be the cake for Oscar, our black dachshund, and therefore he couldn't have that flavor. Others rejected included lemon (he thought Oscar's brother Mayer would like lemon, and, having had a recent altercation with Mayer, Nicholas certainly didn't want to share a lemon cake) and red velvet ("I no like red cake.")

Not so many Saturdays ago, the final version of his cake was set. Laced with orange juice, vanilla and a little almond flavoring, it's an easy, custom-made recipe that will become his birthday signature.

When we make it this weekend, he'll lick the beaters and supervise from a chair as I pour it into the pans. He'll camp out in front of the oven, an arm wrapped around each dog, to watch his cake rise, turn golden brown and fill the kitchen with a delicate scent he'll - I hope - always associate with birthdays, happiness and home.

So often I don't write recipes down, but this one will have its own card, one that will weather batter splatters, egg whites and many trips to the grocery. It will be in his mama's handwriting, and it will be his forever.

Birthday Cake
1 1/2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
4 eggs
1 cup vegetable oil
3/4 cup orange juice
2 teaspoons vanilla
1/4 teaspoon almond extract

Preheat oven to 350 degrees and grease and flour a 9-by-13-inch baking dish.

Mix dry ingredients in a large bowl, then add remaining ingredients. Mix well, then pour into prepared pan. Bake about 45 minutes or until toothpick inserted in center comes out clean. Flip onto a wire rack and cool completely.

Frost and decorate as you like.

A general topping comes by melting a stick of butter, adding a small box of confectioner's sugar, ½ to 3/4 cup orange juice, then glazing the cake. For fancy birthday purposes, though, a good royal or buttercream icing will go well.

Chicken on the Grill, Installment No. 1,401

Summer and grilling are practically synonymous; add chicken to the mix and you’re on the way to a delicious menu. Outdoor grilling has never been easier; here are a few tips to keep in mind:

• Start with a clean grilling rack. Use a coarse brush to scrape away debris;
• Grates can be lightly oiled or sprayed with a non-stick cooking spray to prevent chicken from sticking;
• Grill any chicken parts over steady, medium heat;
• Bone-in chicken meat takes longer to cook, and should be placed on the grill first. Place on hottest part of the grill and continually turn pieces. Cook thinner pieces for a shorter period of time, and over higher heat
• Chicken breasts can be grilled with or without the skin on, but will be juicier if cooked with skin on. Remove skin after cooking to lower total calorie and fat content.

From the National Chicken Council and the U.S. Poultry & Egg Association, here are two new chicken grilling recipes to try during the hot summer months.

Asian Chicken Skewers with Hot and Sour Mango Dip

This works well as an appetizer or an entrée that adults and kids both will enjoy. Start by marinating chicken tenderloins in a mixture of garlic, cumin, chili powder, paprika, brown sugar, cilantro, salt and coconut milk. Then thread onto bamboo skewers that have been soaked in water. Grill the skewers while making the mango-flavored dipping sauce by reducing mango nectar with Asian spices. Serve over rice and with a summer green vegetable like zucchini for an entrée, or pile skewers on a platter to serve as appetizers.

Serves 4

1 ½ pounds chicken tenderloins
Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk
Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint

In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.

Prepare gas or charcoal grill.

In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.

Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.

Nutrition Information, Per Serving:
270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber


Grilled Chicken Parcels with Tomato-Basil Vinaigrette

This light summer recipe is full of the flavors of summer. Start by blanching romaine lettuce leaves in boiling and then ice water. Then combine ground chicken with garlic, Italian seasonings and salt; form the mixture into balls and place on top of each lettuce leaf, along with a slice of Fontina cheese and a basil leaf. Roll the lettuce leaves into round packages; secure with wooden toothpicks and place on the grill. Serve the chicken parcels with a vinaigrette dressing of olive oil, balsamic vinegar, chopped basil and halved grape tomatoes.

Serves 4

1 pound ground chicken
2 cloves garlic, minced
2 TBLS dried Italian seasoning
1 tsp kosher salt
½ tsp black pepper

Chicken Parcels:
12 romaine lettuce leaves
12 basil leaves
6 ounces Fontina cheese, sliced into 12 thin pieces
1 TBLS olive oil
Tomato-Basil Vinaigrette:
¼ cup extra-virgin olive oil
1 TBLS balsamic vinegar
½ tsp kosher salt
¼ tsp black pepper
2 tsps basil, finely chopped
1 cup grape tomatoes, halved

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 – 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.

Prepare gas or charcoal grill.

In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon black pepper. Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.

In medium bowl, whisk together extra-virgin olive oil, vinegar, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in chopped basil and tomato halves.

Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cook through. Serve with spoonful of tomato-basil vinaigrette.

Nutrition Information, Per Serving:
500 calories; 40 g fat; 13 g saturated fat; 6 g carbohydrate; 1 g fiber

Summer salads, hot with the fire

Fourth of July is on the way and whether it's a small affair with the family or a huge backyard bash, everyone will be barbecuing. While burgers and steaks will be sizzling on the grill, readers may also be tempted by out-of-the-ordinary salads and desserts that cook well with the kiss of flame.



Karen Adler & Judith Fertig, from their recently released summer grilling book BBQ Bash: The Be-All, End-All Party Guide, From Barefoot to Blacktie (April 2008, The Harvard Common Press), have a few suggestions. Colorful, tasty, and easy to prepare with their straightforward instructions, these recipes allow cooks to spend more time at the grill, instead of running back and forth to the kitchen to get other dishes prepared.


Grilled Greek Taverna Salad
As a side dish to serve with grilled chicken, fish, or steak or as a summery meal on its own, we love this version of the traditional Greek salad. The romaine lettuce and red onion sizzle on the grill for extra flavor. Make this when summer tomatoes are at their peak.


Makes 6 to 8 servings

Greek Vinaigrette
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano Kosher or sea salt
and freshly ground black pepper to taste
2 wooden skewers, soaked in water for 30 minutes
1 large red onion, cut into 1-inch-thick slices
2 hearts of romaine lettuce

Olive oil, for brushing
3 small cucumbers, diced
3 medium-size tomatoes, diced
4 ounces feta cheese, crumbled
1/2 cup oil- or brine-cured kalamata olives, pitted

To make the vinaigrette, whisk all the ingredients together in a small bowl. Set aside.



Prepare a hot fire in your grill.



Thread the skewers with the onion slices so that they look like large lollipops. Cut the hearts of romaine in half lengthwise. Brush the onion slices and the romaine halves with olive oil. Grill the onion slices for about 5 minutes per side, or until blistered. Grill the romaine, cut side down, for 1 to 2 minutes, or until the lettuce has browned.



Chop the romaine and onion and arrange on a serving platter. Top with the cucumbers, tomatoes, feta, and olives. Drizzle the dressing over the top and serve.



Grilled Pink Grapefruit and Orange Salad with Fresh Avocado


This easy, refreshing, and colorful salad looks and tastes great. Grilling the citrus fruit adds just a touch of caramelization and makes the fruit even juicier. And the aroma? Fabulous!



Makes 8 servings

Lemon-Pepper Dressing

3 tablespoons freshly squeezed lemon juice

1 tablespoon clover honey 1

/2 cup olive oil Kosher or sea salt

and freshly ground black pepper to taste






3 pink grapefruit
3 large oranges
Olive oil for brushing
One ripe but firm avocado, pitted, peeled, and thinly sliced

Prepare a hot fire in your grill.



To make the dressing, whisk all the ingredients together in a small bowl; set aside.



Trim the ends off the fruit (but do not peel), then slice into 1/2-inch-thick slices. Brush the slices with olive oil and grill for 1 minute on each side, or until slightly browned. Arrange the slices on a platter and top with the avocado. Pour the dressing over all and serve immediately.



Grilled Chocolate Crostini
Who says dessert has to be difficult? This one is chic, but oh so easy. Karen remembers a delicious breakfast in Belgium with chocolate sprinkled on homemade buttered bread. Similar to s'mores, but not quite as messy, this is a grownup version for the grill. Serve with a bowl of juicy ripe strawberries.


Makes 16 crostini


One 10-inch baguette
6 to 8 ounces good-quality milk or bittersweet chocolate, in bar or block form
Extra-virgin olive oil for drizzling
Coarse kosher or sea salt for sprinkling

Prepare a medium-hot fire in the grill.

Slice off the ends of the bread and then slice the bread on the diagonal 1/2-inch thick, to get 16 slices. Break or cut the chocolate into 16 pieces. Place bread, chocolate, oil, and salt on a baking sheet and carry out to the grill.



Drizzle the bread with a little bit of olive oil and place over the fire to toast (1 to 2 minutes). Turn bread over and place on the indirect-heat side of the grill. Place a piece of chocolate on each slice of bread. Close the grill lid and let heat for a couple of minutes. Remove the crostini from the grill and set on a serving dish. Sprinkle with a tiny bit of salt and devour while warm.

Fishing for wild salmon recipes

Friday is the deadline to enter the Marx Foods wild salmon recipe contest. To see what other contestants have submitted, take a look. Recipes must be submitted by midnight, Pacific Coast time, Friday.

What's in that frozen dinner?

They're praised for their convenience, and some of them taste better than what a lot of people can cook, but what's in that frozen dinner, anyway?

WebMD asked that question in an interesting story that looks inside the ingredient lists and checks on some common additives in frozen dinners.

Food allergies: Are hospitals prepared?

New research findings suggest that some food-allergic children may not be equipped with enough potentially life-saving medication to reverse a severe allergic reaction.

According to research to be published in an upcoming issue of the Journal of Allergy and Clinical Immunology, a second dose of epinephrine – the drug of choice for treating severe allergic reactions – was needed in nearly 1-of-5 cases of food-induced anaphylaxis in children.

Nearly all patients who required multiple doses of epinephrine also suffered from asthma.
Though further studies are needed, these findings point to asthma as a risk factor for severe anaphylaxis and could influence how epinephrine is prescribed to children.

Many children and adults at risk of severe allergic reactions are currently advised to carry only a single epinephrine auto-injector, which is administered when a severe reaction occurs.

In her study article, lead author Kirsi M. Järvinen, MD, PhD, writes that “the recommendation to carry two doses of epinephrine should as minimum be extended to individuals with asthma and significant food allergies.”

Järvinen and colleagues from Mount Sinai School of Medicine studied the histories of 413 food-allergic children. They identified 78 patients who had received epinephrine to treat a total of 95 anaphylactic reactions. Parents of the children were asked to recall the suspected food trigger, how rapidly symptoms developed and the timing of treatment.

Of the 95 reactions treated with epinephrine, a second dose of the medication was administered in 19 percent of cases (18 patients). A third dose was required in 6 percent of cases (6 cases).
Of those who received multiple doses, all but one (94 percent) were also diagnosed with asthma.
In a surprise finding, the survey results also indicated that many children did not receive epinephrine, despite past severe reactions. While 51 percent of total patients studied reported a past history of anaphylactic symptoms, only 20 percent had ever used epinephrine.

Anaphylaxis is a serious, potentially life-threatening allergic reaction that can affect the cardiovascular, respiratory or gastrointestinal systems of the body. An estimated 100-150 people in the United States die each year from anaphylaxis, according to the American Academy of Allergy, Asthma & Immunology (AAAAI). Anaphylaxis is most commonly caused by allergic reactions to food, insect stings and medication.

Food allergies affect 3 million American children, including 1 in 17 children under the age of 3, according to the AAAAI. Additionally, about 9 million children in the United States have asthma.

Blueberries making up for lost time

Last year was a drought year in so many ways. One in particular: The blueberry bushes next to my woods were definitely closed for repairs.

Well, they seem to be making up for it this year. Although we're about three days away from being able to go pick breakfast, the bushes are laden with fat, plump berries that have managed to hang below the birds' radars thus far. A few growers have also called and said this will be a bumper year.

Blueberries are one of those so-called superfoods: incredibly good for you. They're also easy to freeze, fix or, as my son says, just stand under the bush and start eating.

Grilling shrimp and mangoes

Grilled Shrimp with Mango Salsa

This makes use of fresh oregano, but don't be afraid to try it with dried oregano leaves. The mangoes looked great in the store yesterday(Sunday), so give this a go for a tropical twist. This serves 2 as a dinner portion.

It's easier if you have a grill basked to cook the shrimp, because they turn pink and curl when they're cooked. You're less likely to overcook them that way. But skewer them if you want to; just be careful not to cook them more than 6 minutes total, or they'll be little rubber doorstops.

Mango salsa

2 mangoes, pitted and peeled

1/2 red bell pepper, seeded and diced

1/2 large red onion, peeled and diced

1 fresh jalapeno pepper, seeds and inner membranes removed, finely (finely) chopped

1 tablespoon coarsely chopped fresh oregano

6 tablespoons lime juice (about three limes)

1/4 cup pineapple or orange juice

Mix in a glass bowl. Cover and chill about an hour (longer if you're using dried oregano).

24 medium-sized shrimp, peeled and deveined, but with the tails still on.

1/4 cup olive oil

1 tablespoon lime juice

a pinch of cayenne pepper, salt and black pepper

Mix in a gallon-sized zip-top bag and set aside for about 15 minutes. Either skewer the shrimp, or put them in a grill basket.

Cook over a hot grill about 3 minutes per side or until the shrimp turn pink and start to curl.

Serve tossed with the salsa.

Dairy-free ice cream? Infidels!?!

Bear with us, if you're one of those folks who think soy (me!) and coconut milk aren't "milk" at all...

This is a tale of two food scientists. One was developing a new soy yogurt and the other a new coconut milk ice cream.

Together, almost by accident, they created something completely new: coconut milk yogurt. Their creation, So Delicious Coconut Milk Yogurt, is being launched this summer by Turtle Mountain, makers of America’s most popular dairy-free ice creams and frozen desserts.

The new yogurt is made by adding beneficial bacteria cultures to organic coconut milk. Six live and active cultures turn the naturally sweet coconut milk into a thick and creamy yogurt.

The two scientists, Ken Viscidi and Dolly Mok, were working on their separate products when they decided to mix things up by adding the yogurt culture to the coconut milk. The results surprised and excited them and they knew immediately they had created something special.

“Even after the first try it tasted great. We knew we were on to something,” says Ken. The new yogurt is 100% soy and dairy free and fortified to be an excellent source of calcium, magnesium and vitamin B12, an essential vitamin many vegetarians have trouble getting enough of. Since it’s made with coconut milk, the yogurt contains medium chain fatty acids (MCFAs) such as lauric acid which are known to boost the immune system and thyroid function.

So Delicious Coconut Milk Yogurt is available in six flavors: Plain, Blueberry, Raspberry, Vanilla, Strawberry Banana and Passionate Mango. The suggested retail price is $1.89 for a 6-ounce container and it will be available at Whole Foods Markets and other select grocery stores nationwide in early July.

Turtle Mountain is based in Eugene, Ore., since 1990. All products are 100% plant-based and contain no artificial sweeteners, trans-fats or hydrogenated oils. Most are made with certified organic ingredients.

New fruit bar on the market

Each day it seems a new health product comes out, with the makers touting its healing benefits. The latest entrant into this trend: the rise of superfruits. These are foods that are so good for you, apparently a Bulgarian man living on them alone lived to be 245. (OK, we made that part up.)

But they are supposed to contain tons of antioxidants and nutrients to make your body work better.

thinkproducts one of the nation’s largest producers of nutrition bars, is pleased to announce the launch of a superfruit bar, thinkFruit.

With recent studies championing superfruits, several thousand superfruit products are expected to enter the market in the coming year.

think Fruit has a reduced-fat bar that incorporates the flavors of pomegranate, acai, goji berry and noni fruit, along with high-protein ingredients such as dates, cashews, peanuts and almonds. thinkFruit is not only an immunity booster and a good source of fiber, but is also soy and gluten free.

“Since starting thinkproducts, I have been on a quest to harness the power of nature and provide consumers with pure functional foods. The launch of the thinkFruit bar is yet another example of our continued commitment as a leader in health, nutrition and the natural foods category,” says CEO Lizanne Falsetto. “Our company continuously seeks new ways of making the path to health and wellness convenient, delicious, and accessible to everyone.”

With less fat than the average fruit and nut snack bar, thinkFruit comes in four delicious flavors; Chocolate Pomegranate Power, Cashew Acai Protect, Peanut Goji Glow and Apple Noni Nourish. thinkFruit will be available in local retailers across the United States for $1.29 and online beginning July 2008.

Just how much ARE we eating?

From Allan Borushek, dietitian, The Calorie King, who is author of the best-selling book and database Calorie King Calorie, Fat & Carbohydrate Counter (2008 ed.)

To the uninitiated, calorie counting may seem like a simple matter of adding up a few numbers and hey presto, you have the total day's calories in an instant.

Studies show that it's easy to underestimate our food calories by as much as 600 calories per day – and that as many as 80 percent of women and 60 percent of men underestimate their calories. What's more, the heavier you are, the more calories you are likely to underestimate.

The most common reasons for the underestimation of calories involve:

• Underestimating the portion or serving size. It's surprising just how small a standard 8 fl. oz. cup can look next to large containers holding anything up to 32 fl. oz. And with 12 fl. oz. glass sizes being the norm, it is easy to mistakenly treat it as a 1-cup serving instead of one-and-a-half cups. And those 20 fl. oz. bottles in take-out food outlets contain two-and-one-half cups. Similarly with weights, we don't realize that what may look like a 3 oz. muffin can actually weigh 5 to 6 oz. We're not good at judging weights of foods – and even dietitians have to have the trusty food scales close by.
• 
  Forgetting to include calories from drinks such as fruit juice, milk, coffee with sugar and/or milk/cream, soft drinks, sweetened iced tea, energy drinks, alcoholic drinks. Even when one believes they are eating sensibly, calorie-laden fluids can easily account for 50% or more of total calories for the day - particularly when they are freely imbibed to quench one's thirst instead of water.
  Examples:
  16 oz. regular café latte – 220 calories
  12 oz. can soda – 150 calories
  24 oz. cup soda – 300 calories
  16 oz. orange juice – 220 calories
  12 oz. milk – 220 calories
  12 oz. beer – 140 calories
  And don't forget to count the 2-3 teaspoons of sugar that might be added to your 6 or more cups of coffee throughout the day. Twelve heaping teaspoons of sugar add up to some 300 calories!

• Mindless eating such as might occur in front of the TV or computer, where you keep nibbling at the contents of a large package of snack food or dipping into the ice-cream container. It's easy to lose track of the actual quantity of food consumed. Even more so with drinks that you consume throughout the day whether sweetened coffee with loads of half-and-half, or glasses of soda, fruit juice or other calorie-laden drinks – particularly when thirsty and not quenching one's thirst with water or other calorie-free drinks.
  
• Misunderstanding serving size on the label. For example, not realizing that the serving size stated on the label does not apply to the contents of the total package – particularly where single-serving snacks and drinks are shown as containing 2 servings.
• Being fooled or trusting that label claims such as "low fat" or "low carbohydrate" on a menu or product label mean "low calorie" and that larger portions can be eaten. Other terms that can easily mislead include "fat free", "zero trans fat", "low GI", "baked". Ultimately, it's the serving size that determines the total calories.
• Being fooled by menu descriptions that usually hide loads of fat and calories. Examples include: Au gratin, carbonara, creamy/creamed, sautéed, pesto, marinated, tempura, breaded, gravy, sauce, bisque. Even when ordering "grilled" steak or fish, one has to specify "no butter or seasoning."
• Not realizing that the actual weight of a single-serving food product can be as much 40-50% more than the "net weight" (the minimum legal weight the product must weigh) stated on the label. So, for example, a muffin might show a net weight of 4 oz. but could weigh 5 oz. – some 25% more. The problem is that the nutritional data on the label is usually calculated on the lesser net weight. Large differences are commonly found with baked foods and snacks. It pays to check the weight and allow for the extra calories.
  
• Not counting the salad dressing poured onto salads. Just 2 oz. of Caesar or Ranch dressing can add some 300 calories to that healthy low-calorie salad. Request the dressing on the side or better still, request a low-fat, low-calorie dressing.
• Not counting those small bites of food at parties or supermarket food sampling because you think they don't matter. Try these small bites for size:
  * 2 regular cheese cubes, 1 oz. – 110 calories
  * 1 small chocolate chip cookie – 70 calories
  * 2 pieces chocolate, 1/2 oz. – 75 calories
  * 4 small snack crackers – 60 calories
  * 4 potato chips – 30 calories
  * 4 thin pretzels – 50 calories
  * Ice cream, 1 heaping tablespoon – 50 calories
  * Peanut butter, 1 heaping teaspoon – 70 calories

Shopping for time

During the summer, I’ve got a relatively low cooking (that requires heat) threshold in the house. We eat a lot of salads. We eat a ton of sandwiches.

It’s simply too hot to heat up the kitchen with an oven and stove going, therefore anything hot prepared at our house in the summer either comes off the grill or out of the Crock-Pot.

The low-maintenance prep means that we have a little more time to spend in the grocery. Another change: Usually I buy groceries in huge volume, but summer’s schedule has us making fewer trips where we just dash in for one or two things we’re going to eat that night. Somehow, the grocery bill doesn’t seem so monumental when it’s broken down into smaller increments.
Although one of these days I’m going to walk out of there spending less than $20, and I’ll keel over in the parking lot.

This past Sunday saw us with lots of time on our hands. Dad was in New York, so the three of us tooled around town doing a great job of doing nothing.

We swung by the Golden Springs Winn-Dixie (still in the middle of its facelift) and strolled through the produce section. Lots of stuff caught the eyes of my littlest shoppers.

Fruit salads. A whole line of organic stuff (they’re determined to relieve me of more of my money and have definitely picked up on the organic trend.)

They lingered at all the vegetables they’d seen on TV that are now available on a regular basis. And, once baseball winds down, we’ll be cooking with frequently.

In the end, they grabbed a big bowl of fruit, already cut up. While I tried to convince them of the savings that would come about by buying all the elements and then cutting them up ourselves, they weren’t having it.

“But this way we can just go home and grab two forks and dig in,” the 8-year-old put it with clear, boy-inspired logic. “Look at the time that’ll save.”

I couldn’t argue with that.

Sure enough, they sat down, the bowl between them, grabbed two forks and jumped right in.
Dinner, done.

Food Tasting in NOLA

A reminder, in case you're headed to The Big Easy this week:

The Consulate General of France and the Southern Food and Beverage Museum present The Art of Tasting, a gourmet dinner presented at the Mélange restaurant in The Ritz-Carlton Hotel in New Orleans, Thursday June 19, 2008.

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." Jacques Puisais has traveled the world, teaching his philosophy of appreciating the simple pleasures of taste.

The Art of tasting is Thursday from 6 p.m. to 9 p.m. Mélange Restaurant, the Ritz-Carlton 921 Canal Street, NOLAInformation and reservations: 504.524.1331

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

O'Charley's and kids dining

Keep those yeast rolls coming, and pass the mac 'n cheese.

Kids at 41 O’Charley’s Restaurant locations will be rewarded with special prizes when they dine at the restaurants today through Aug. 31.

“Kids are valued guests at O'Charley's,” said Jeff Warne, O’Charley’s concept president and father of two. “We offer special programs for adults who are regular guests, so offering a special program for kids is a natural extension of that. Plus, as kids are quick to note, not including them, is ‘not fair!’”

Kids who eat at one of the designated O’Charley’s restaurants in Alabama, Georgia, North Carolina, South Carolina and Virginia during the three-month period will receive a bookmark/frequency card with their first meal.

The bookmark recommends summertime reading ideas for kids ages five through 10. The frequency card is pre-stamped with one stamp so the kids only need to collect three additional stamps to receive a book. At each subsequent meal they eat at O’Charley’s, a team member will stamp the bookmark.

After three meals, the kids will receive a free kids meal coupon and they can mail in their stamped frequency card to receive their choice of one of five of the highly popular Everything Kids books, including: Everything Kids Cookbook, Everything Kids Baseball Book, Everything Kids Princess Book, Everything Kids Science Experiment Book and Everything Kids Mazes Book.

Guests who mail in their completed frequency card will receive a coupon for a free kids Chicken O’Tenders meal with their book and are automatically entered in a sweepstakes that will award one Grand Prize of an Orlando Theme Park Vacation for four and a $50 O’Charley’s gift card.

“These books are as much fun as they are educational,” Warne noted. “When we looked for a program to reward our younger guests, we wanted to offer something that they would really enjoy. The stories, activities and games in these books are bound to entertain and hold their interest for hours.”

Kids have a choice of nine meals on their menu. Entrees range from macaroni & cheese & a side item for $2.99 to a 5-oz. steak & a side item for $5.99. Side items range from fruit cup to smashed potatoes.

Chicken Pasta Salad

Here's the finished dish on What's Cooking Tonight: the chicken and pasta recipe with broccoli and other vegetables just bursting with flavor.

The fusili pasta holds the sauce nicely, but you could also serve this with pasta shells or even macaroni, if you happen to have some taking up space in the pantry.

Fishing for a frugal feast

Cod is extremely affordable, as well as being friendly to the American palate that shies away from distinctively flavored fish. It's got a light flavor, needs a light touch in the kitchen, and is underappreciated.

This recipe calls for fresh fennel. Fennel has made its way into our area markets, now, and the vegetable that looks like a cross between dill and cabbage has a flavor that can be imitated by no other ingredient.

This recipe will work with halibut, whitefish or swordfish. Just stay away from catfish, which could pick a fight with the fennel that you may not want to taste.

Poached cod with vegetables
4 cod fillets1 fennel bulb
2 carrots, cut into matchstick pieces
1 small zucchini, cut into strips
1 small onion, thinly sliced
1 cup apple juice
1/4 teaspoon salt
2 cups water
a pinch of pepper

Rinse the fish in cold water and pat it dry with a paper towel.

Trim the fennel, keeping the narrow top stems and some of the feathery leaves. Cut the bulb in half lengthwise and remove the core (toss the core). Cut it into matchstick pieces, similar to the carrots.

Spray a skillet with some cooking spray and add the vegetables. Cook over medium-high heat about a minute. Stir in 1/4 cup of the apple juice and half the salt. Cook 2 more minutes. Add some pepper, then set the vegetables aside on a dish to keep warm.

In the same skillet, add the fennel stems and leaves and the remaining apple juice. Bring to a simmer, then turn the heat to low and add the fish. Cook, turning once, about 5 minutes. Sprinkle with the remaining salt.

Serve the fish (without the fennel stems and leaves) hot, with the vegetables.

Per serving: 202 calories, 1.5 grams of fat.

Beer isn't just for drinking ... really

Here at The Star, we'll pretty much cook with anything. (You may remember our great canned meat experiment: Trash Meat Tuesday....) Beer and brats is among our favorites.

Now the question will be what else can beer be used to cook with. I put it in my chili, and I poured a porter someone had left at our house into beef stew one time.

As a cooking ingredient, it's pretty versatile and, by reading Pitcher This, I've come to see just how many different beers and beer personalities there are out there.

The folks from the National Beer Wholesalers Association have passed along some recipes they feel would be good for Fourth of July.

Spinach Salad with Bock Beer Vinaigrette looks to be easy to prepare and present as part of a picnic buffet. Whisk a vinaigrette dressing by combining Bock Beer with rice vinegar, honey, Dijon mustard, chopped tarragon and an extra-virgin olive oil. Marinate sliced peaches and chopped red onion briefly in the mixture, then add baby spinach leaves, toasted pecans, chopped hard boiled egg and crumbled blue cheese to the salad. This recipe serves four for an easy weeknight meal, but it can be doubled or even tripled easily to serve a crowd.

For a delicious dessert, serve Wheat Beer Peach Cobbler (above). Pitcher This columnist Ben Cunningham recommends Leinenkugel Honey Weiss to prepare this dish.

This recipe makes the preparation simple by calling for frozen bagged peaches, but if time for peeling allows, substitute with fresh fruit. Start by boiling a bottle of fruit or honey-flavored Wheat Beer down to a thick reduction. Stir in sugar, light brown sugar, cornstarch, Chinese five-spice powder and the peaches; boil until hot and cooked through. Pour into a large serving dish and top with refrigerator buttermilk biscuits. Bake just 15 minutes and cool slightly before serving with vanilla ice cream.

A crispy, fruit Lambic Beer would be a perfect accompaniment to this dessert.

Wheat Beer Peach Cobbler
Serves 10

1 bottle (12 oz) Honey Wheat Beer, or any Fruit-brewed Wheat Beer
1 TBLS butter, softened
¾ cup sugar
½ cup light brown sugar
3 TBLS cornstarch
½ tsp Chinese five-spice powder
4 bags (1 lb each) frozen peaches, or 4 pounds fresh sliced peaches
2 cans (7.5 oz each) refrigerated buttermilk biscuits (20 biscuits)
¼ cup milk
1/3 cup sugar

Pour Honey Wheat Beer into soup pot or other large pot; bring to a boil over medium heat. Boil 5 minutes, or until reduced to ¾ cup. Turn off heat and let reduction cool completely.

With butter, generously grease a 3-quart baking dish (9 ½ x 11 inches). Preheat oven to 450 F.

Add ¾ cup sugar, light brown sugar, cornstarch and five-spice powder to beer reduction; stir until sugars dissolve. Stir in frozen peaches and toss. Bring mixture to a boil; reduce to medium-low heat. Simmer mixture about 8 minutes, tossing peaches several times, until juices thicken and peaches are hot.

Pour mixture into prepared baking dish. Arrange 20 biscuits on top of hot peach mixture. Brush tops of biscuits with milk; sprinkle with additional sugar. Bake in oven 15 minutes, or until biscuits are puffed and golden brown and peach mixture is bubbling. Cool on wire rack 15 minutes before serving.

Spinach Salad with Bock Beer Vinaigrette
Serves 4

Bock Beer Vinaigrette:
1 cup Bock Beer
½ cup rice vinegar
1 ½ TBLS honey
2 tsps Dijon mustard
2 tsps chopped fresh tarragon or parsley
½ tsp salt
½ tsp black pepper
1 cup extra-virgin olive oil

Spinach Salad:
3 medium peaches, pitted and sliced
½ small red onion, chopped
1 package (7 oz) baby spinach
½ cup pecans
3 hard-cooked eggs, quartered
1/3 cup crumbled blue cheese

Make vinaigrette by combining in medium bowl the Bock Beer, vinegar, honey, mustard, tarragon, salt and pepper. Stir well to blend. Gradually whisk in olive oil; whisk until well-blended. Pour into a small bottle with tight-fitting lid for storage. (Makes 2 ½ cups vinaigrette.)

Pour 1/3 cup of vinaigrette dressing into a large salad bowl. Add peaches and red onion; let stand for 5 minutes, tossing once. Add spinach and pecans; toss well. Top with egg slices; sprinkle with blue cheese.

Nutrition Information, Per Serving:
310 calories; 25 g fat; 5 g saturated fat; 13 g carbohydrate; 3 g fiber; 8 g sugar; 10 g protein

Review: New line of Kraft dressings

We get a lot of products through here to review -- lots of them from frequent flyers in the food world. Many times a company says they're retooling a product . It's ballyhooed as "new and improved" and all that, but then nothing comes to pass when you actually taste it.

This isn't the case with Kraft's new salad dressing line. (Our family favorite: Green Goddess -- a blowback from the 1970s that is as well done in this bottle as I've ever made it.) The flavors are fresh and worth any uptick in cost. Seriously. This stuff could pass for homemade. And the new bottle design is easy to hold -- even for a 5-year-old.

And, although folks have been using salad dressings as marinades for years, I admit I've been late coming to that party. However, some simply home-cooked meals can benefit greatly with a bit of gussying up.

Mediterranean Chicken
Prep Time:5 min
Total Time: 20 min
Makes: 4 servings

2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (1 lb.)
1 small onion, chopped
1 tsp. dried oregano leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, drained
1/4 cup Sun-Dried Tomato Dressing
2 tsp. minced garlic
1/4 cup sliced stuffed green olives

COOK rice as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 min. on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 min. or until chicken is cooked through (165ºF), turning chicken after 3 min. Stir in olives.
SPOON rice onto serving platter; top with the chicken and sauce.

Zesty Grilled Veggies
Prep Time:10 min
Total Time:20 min
Makes:8 servings

Ingredients:4 medium zucchini, cut diagonally into ½ inch-thick slices
3 each: red and yellow peppers, cut into ½ inch-wide strips
1/4 cup Zesty Italian Dressing
1/4 cup Grated Parmesan Cheese

PREHEAT grill to medium heat. Place vegetables in grill basket.
GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
ADD dressing; toss to coat. Sprinkle with cheese.

Mail-order meatballs

Mama, mia, that's a spicy (and big) meatball.

Meatballs are a joy to eat -- and they can be fun to make -- but if you've ever tried to make a jumbo-sized meatball, you know how difficult the endeavor is. They fall apart. They don't get cooked all the way through, the result is a series of individual meat loaf servings. They taste OK, assuming they're cooked, but they ain't meatballs.

Here's a product that came our way the other day: Jumbo meatballs ordered online.

Slow roasted for six hours for an authentic old-world Italian flavor, Mama Mancini Meatballs in Sunday Sauce. The meatballs are jumbo sized and are terrific paired with favorite pasta, or even on their own.

Mama Mancini Meatballs and Sunday Sauce were developed and created by Dan Mancini from an authentic recipe that has been in his family for generations. The recipe owes its traditional Italian flavor to Dan's grandma, Ann Mancini, who immigrated to the United States through Ellis Island in 1921.

"Out of respect for every grandmother, I say 'These meatballs and Sunday Sauce may not be the same as your Grandmother's, but they are made with the same love,'" said Daniel Mancini.

Mancini noted, "Sunday dinner at Grandma's house was always pasta and meatballs. Big, saucy meatballs that filled you up and made you feel good inside."

Mama Mancini's Famous Meatballs and Sunday Sauce are available online for $39.90 per dozen meatballs. Considering how much meat is in one, that's probably not a bad price.

The meatballs are shipped frozen anywhere in the United States and take 20-30 minutes in the oven to heat up.

Time running out on Arby's Brigade

Arby's, which has built the past decade's marketing campaign around redefining fast food, is winding down its Rescue Brigade nominations.

In Arby's-speak, "The Brigade - a group of enthusiasts whose mission is to save the world from ordinary fast food - is searching for a new member to help prevent everyone from falling victim to another boring burger."

To apply, individuals need to go beyond the typical cover letter and resume. Applicants must prepare creative videos explaining their passion for Arby's and why they're fit to join the Brigade. The most qualified contender will win the opportunity to star in an upcoming Arby's commercial and free Arby's food for a year. The deadline to apply for this once-in-a-lifetime opportunity is quickly approaching - all entries must be received by June 30.

Fourth of July Cocktail

Fireworks, Firecrackers, Pyrotechnics, Bottle Rockets, Sparklers, Fountains and Candles all enhance Fourth of July festivities but the one thing missing is the sizzle of flavor.

This year, HPNOTIQ spices up America’s favorite holiday with its Signature Fourth of July Cocktail… The Fourth of July Sparkler. Served at a number of locations including New York City’s Battery Gardens, this cocktail is the ultimate libation for a relaxing Fourth of July overlooking the New York Harbor, Ellis Island, and the Statue of Liberty.

The Hpnotiq Fourth of July Sparkler
Not only does HPNOTIQ’s Margarita look patriotic, with the red, white and blue swirls, but the flavor of this libation is sure to have your guests calling it The Drink of the Summer. Indulge with your guests as you enjoy the refreshingly delicious combination of Hpnotiq’s premium vodka combined with natural fruit juices swirled with the luscious margarita flavors. This drink will be sure to bring the exotic feel to your Fourth of July Party.

HPNOTIQ’s Fourth of July Sparkler
1 oz. HPNOTIQ
2 oz. super premium tequila
1 oz. Gran Marnier
1 oz. fresh lime juice
Splash of Sour Mix
1/2 cup crushed ice

Rim a Margarita glass with red (food coloring) salt.
Blend Tequila, Gran Marnier, Sour Mix and Lime Juice.
Poor Margarita into Margarita Glass.
Top the Margarita with 1 oz. of Hpnotiq
Garnish with home made or store bought sparkler.

Bottled in France, Hpnotiq is a blend of vodka, tropical fruit juices, and a touch of Cognac.

Speaking out on tomato salmonella

"This week's Food and Drug Administration (FDA) warning regarding salmonella contamination of tomatoes is a reminder that eating from sources close to home is one way to avoid exposure to widespread foodborne illnesses," says Tracey Ryder, co-founder and president of Edible Communities, Inc., the network of publications dedicated to the local food movement across North America.

“If there is a problem with a locally grown crop, consumers can trace their food back to its source very quickly,” Ryder says.

In the current case of salmonella in tomatoes, FDA officials have been trying to locate the origin of the outbreak since May. “We’ve seen this exact situation before with industrially produced food, and we’re likely to see it again.”

Ryder says the FDA’s pronouncement that homegrown tomatoes are safe to eat resonates with “locavores,” proponents of eating locally grown and raised food. “For many locavores, the next best thing to homegrown is food that is locally grown on a small family farm,” she says. “Our publishers in more than 40 communities across the U.S. and Canada have definitely seen the interest in their publications grow as more folks lose confidence in the industrial food system and look for local farmers they can know and trust.”

Hot summer, cold candy

Now you can get your ice cream flavors to go, thanks to new Baskin-Robbins Soft Candy. These one-of-a-kind candy treats have the true-to-life flavor of Baskin-Robbins ice cream and are available in two delicious flavors: Mint Chocolate Chip and Very Berry Strawberry.

Now available in sleek, new 3.1 oz theatre box format, new Baskin-Robbins Soft Candy is perfect for enjoying anytime you crave a sweet indulgence!

Combining ingredients like real cream and multi-level flavor technology, Baskin-Robbins Soft Candy was developed with a proprietary flavor design process to recreate real-life ice cream taste. Within the new Baskin-Robbins Candy theatre boxes, each piece of soft candy is individually foil-wrapped so consumers can enjoy the delicious taste of Baskin-Robbins at any time.

New Baskin-Robbins Soft Candy theatre boxes are available exclusively in Blockbuster Video for summer 2008.

Suggested retail price of the new Baskin Robbins Soft Candy theatre box is $1.29.

"Spudding" young chefs can make these

Children in the kitchen.

It can be a joy and the foundation of a treasure trove of memories. Or it can be a recipe for disaster, if the timing isn't right, if the day is too stressful.... or if you're making a dish that's just too hard for little ones to particpate in.

Cooking with your children as helpers (as opposed to ingredients, all you Hansel and Gretel fans) is a wonderful way to spend time together. A little planning -- and much flexibility -- will carry the day.

The Idaho Potato Commission has some easy recipes that score on multiple levels. They're simple, they're tasty, they use ingredients children are familiar with.

Baked Idaho Pommes Frites
SERVES: 4

ACTIVE TIME: 10 MINUTES

TOTAL TIME: 40 MINUTES

4 large potatoes, well scrubbed
Cooking spray
1/4 teaspoon salt

Preheat oven to 450° F.
Cut each potato into eight lengthwise wedges. Place potatoes in an ungreased baking pan. Spray potatoes evenly with cooking spray.
Bake 20 minutes. Remove potatoes from the oven, turn them over using a spatula, and return the potatoes to the oven to bake an additional 10 minutes, or until golden brown.
Season with salt and serve hot.
Approximate nutritional analysis per serving: 278 calories, 1 g fat, 0 mg cholesterol, 154 mg sodium, 6 g protein, 64 g carbohydrates (does not include optional ingredients).

Tex-Mex Ketchup
This is a mildly seasoned ketchup and is a great starter recipe for budding chefs.

SERVES: 8 (2 tablespoons each)

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

1 cup ketchup
1 tablespoon fresh lime juice
1 teaspoon mild chili powder
1/4 teaspoon ground cumin

Combine all ingredients in a small mixing bowl.
Stir until evenly blended. Cover and refrigerate until needed.
Approximate nutritional analysis per serving: 34 calories, 0 mg cholesterol, 366 mg sodium, 0.5 g protein, 0 g fat, 9 g carbohydrates

Bacon-Cheddar-Ranch Topping
A combination of flavors that both kids and adults enjoy. Adults should help with cutting the scallions (clean, child-safe scissors are a fun way to do this job, too).

SERVES: 8 (2 tablespoons each)

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

3/4 cup light ranch salad dressing
2 scallions, finely chopped (use green part only in this recipe)
2 tablespoons 2% Sharp cheddar cheese
2 tablespoons packaged 50% reduced-fat real bacon pieces

Combine all ingredients in a small mixing bowl.
Stir until evenly blended. Cover and refrigerate until needed.
Approximate nutritional analysis per serving: 75 calories, 12 mg cholesterol, 285 mg sodium, 1.5 g protein, 6 g fat, 4 g carbohydrates

Easy Microwave Cheese Sauce
Perfect for dipping or making cheese fries, this sauce won't disappoint.

SERVES: 8 (2 tablespoons each)

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

1/2 cup 2% milk
2 ounces cream cheese
1/2 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese

Combine the milk and cream cheese in a small microwave-safe bowl with handles. Heat on high for 1 minute, 30 seconds. Use a whisk and stir until smooth.
Heat another 30 seconds on high, then whisk again.
Add grated cheeses and stir constantly until smooth. If necessary, heat at 10-second intervals, stirring in-between, until an even consistency is achieved.
Serve immediately.
Approximate nutritional analysis per serving: 76 calories, 20 mg cholesterol, 95 mg sodium, 4 g protein, 6 g fat, 1 g carbohydrates.

Slimmer summer options

I'm always on the lookout for fresh ways to use old favorites: turkey, shrimp and tuna among them. Not only do the base flavors of these ingredients scream Summer Goodness, they're also lighter and healthier for our hot, humid nights.

Often we get locked into traditional ways of cooking. We don't exploit the full versatility of these stand-bys. The folks at French's passed along a few new twists to try. Simple preparation, but the flavors will surprise your family and your guests.

Floribbean Shrimp Salad

Serve the shrimp salad in martini glasses for an elegant presentation.

Prep Time: 15 min.

Cook Time: about 3 min.

Chill Time: 30 min.

1 1/2 pounds large shrimp, peeled and deveined
3 Tbsp. light lime vinaigrette
3 Tbsp. Honey Dijon Mustard
3 Tbsp. plain nonfat yogurt
1 large mango, peeled and diced (1 1/2 cups)
1 medium, red bell pepper, diced
1 medium, Haas avocado, peeled, pitted and diced
1 (5 oz.) pkg. mixed salad greens

COOK shrimp in boiling water to cover about 3 min. until shrimp turn pink. Drain and cool.
MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.
SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.

Makes 4 servings

Nutritional Analysis Per Serving: 264 Calories, 9 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 222 mg Cholesterol, 26 g Protein, 19 g Carbohydrates, 5 g Dietary Fiber, 491 mg Sodium.
Tips: Cooked and peeled shrimp may also be purchased from the seafood department.
Papaya or peaches may be substituted for the mango.

Cajun Turkey Burgers with Remoulade
Prep Time: 15 min.

Cook Time: 12 min.

1 1/4 pounds lean ground turkey
6 Tbsp. Horseradish Mustard, divided
6 Tbsp. chopped fresh parsley, divided
1 3/4 tsp. salt-free spicy seasoning, divided
1/4 cup light sour cream
1 Tbsp. drained pickle relish
2 tsp. chopped capers
4 small, whole wheat rolls, split

MIX turkey, 4 Tbsp. mustard, 4 Tbsp. parsley, and 1 1/2 tsp. spicy seasoning in large bowl. Shape into 4 patties, 1/2-inch thick.
COMBINE sour cream, remaining 2 Tbsp. mustard and 2 Tbsp. parsley, relish, capers and remaining 1/4 tsp. spicy seasoning in small bowl.
GRILL burgers over medium-high heat for 12 min. or until no longer pink in center, turning once. Serve on rolls with spicy remoulade.

Makes 4 servings

Nutritional Analysis Per Serving: 374 Calories, 8 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 61 mg Cholesterol, 43 g Protein, 37 g Carbohydrates, 6 g Dietary Fiber, 835 mg Sodium.
Nutritional Analysis Per Serving (without roll): 200 Calories, 5 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 61 mg Cholesterol, 37 g Protein, 4 g Carbohydrates, 1 g Dietary Fiber, 525 mg Sodium.
Tip: If the spicy seasoning is not available, substitute 1/8 tsp. ground red pepper in the sauce.

Mediterranean Tuna Salad

This light-style tuna salad makes a good first course served over toast rounds.

Prep Time: 10 min.

1/2 cup reduced-sodium tomato-vegetable juice
4 Tbsp. Horseradish Mustard or Spicy Brown Mustard
2 (6 oz.) cans tuna, packed in water, well drained
2/3 cup chopped roasted red bell pepper
1/2 cup chopped celery
4 Tbsp. chopped parsley
2 Tbsp. chopped pitted Kalamata olives (about 5)

MIX juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill.
SERVE tuna salad over lettuce, on whole wheat rolls or on toast rounds.

Makes 4 to 6 servings
Nutritional Analysis Per Serving: 136 Calories, 4 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 30 mg Cholesterol, 18 g Protein, 5 g Carbohydrates, 1 g Dietary Fiber, 392 mg Sodium.

The shake-down on shakes

I just read a story in The Atlanta Journal Constitution about fast-food milkshakes.
In the article, they sampled shakes from a grand total of three restaurants--Krystal, Wendy's and Chick-Fil-A.
The most shocking detail is that the Krystal shakes contain 1,060 and 1,010 calories compared to 520 and 810 at Wendy's and Chick-Fil-A respectively.
Perhaps not by coincidence the Krystal shake was the writer's favorite.
I am a little disappointed that the writer only tried three places. To me, you have to include Sonic, Steak and Shake and Dairy Queen in a story about milkshakes.
Around here (how in the world does Anniston/Oxford/Jax not have a DQ?) I'd put Jack's milkshakes up against anyone. If I have a shake hankerin' I usually hit Sonic, Jack's or Chick-Fil-A, though there are some in the office partial to Arby's shakes.
In my experience, Krystal, Burger King and Rally's shakes leave much to be desired.
Any other favorites at chains or local places?

Crunch time in the summer

With busy children, parental roles expanding with work, chauffeur, doctor, and chef duties, it seems as if there is less time to spend each day with family even during the summer. Involving the entire family at meal time will help transform dinnertime into a special time where children are invited into the kitchen to help prepare delicious, fun, family recipes.

Here are some tips from Janet Andreas, Home Economist and Director of the French’s Test Kitchen that will help create quality family summertime dinnertime.

· Set the mood by establishing dinnertime as a priority for the family.

· Try to plan meals in advance and set a regular dinnertime. Dinner doesn’t have to be at the same time every night, but let everyone know when dinner will be served.

· Keep family dinners interesting by serving meals that everyone helps prepare.

· Create new variations on family favorite recipes like using crushed French’s French Fried Onions, instead of breadcrumbs as a coating for chicken, pork, or fish.

· Serve dinner with enthusiasm and use dinner time to create genuine, heart-felt conversation with each member of the family.

· Try to integrate changes gradually so your family is “freaked out” by family dinner. Try new things each week and see what works best for your family.

Here are some quick, simple and delicious dinner recipes that are easy enough that the kids and dad can even make them.

Crunchy Onion Chicken

Prep Time: 5 minutes
Cook Time: 20 minutes

1 1/3 cups Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.

Bake at 400ºF for 20 minutes or until no longer pink in center.

Makes 4 servings

Crunchy Flounder

Prep Time: 10 minutes
Cook Time: 10 minutes

1 1/3 cups French Fried Onions
1/2 tsp. grated lemon zest
1/2 tsp. garlic powder
1/4 cup flour
1 egg, beaten
4 (1/2 inch thick) flounder fillets

Place French Fried Onions, lemon zest and garlic in plastic bag. Crush onions with hands or rolling pin; shake to combine.

Place flour in another plastic bag. Add fillets; shake to coat. Dip fillets into egg, then into onion crumbs. Place on baking sheet.

Bake at 400ºF for 10 minutes or until fish flakes easily with fork.

Makes 4 servings

Onion Pork Chops

1 1/3 cups Original or Cheddar French Fried Onions
4 (1/2-inch thick) bone-in or boneless pork chops
1 egg, beaten

Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.

Dip pork chops into beaten egg; then coat in onion crumbs. Place pork chops on baking sheet.

Bake at 400ºF for 20 minutes or until no longer pink in center.

Makes 4 servings
Tip: Add 1/4 tsp. each garlic powder and thyme leaves to onion crumbs. Proceed as above.

Rub a dub-dub

In today's Your Table, we've got some things that rub you the right way. Have a look, then pick one to cook:

PORK
Steven Raichlen, grilling guru and cookbook author, says pork is particularly delicious with spice rubs and any marinade with a fruity component.
“It’s a fatty meat and that equals delicious when it combines with smoke,” he says, adding that his basic barbecue rub is great with pork because it has an element of sweetness. He says it is especially good used on fattier cuts, such as pork ribs and pork shoulder.
His basic rub combines brown sugar with spices, plus garlic and onion powder. It calls for plenty of sweet paprika, but those who prefer a spicier blend can substitute some (or all) hot paprika.

BEEF AND CHICKEN
Judith Fertig, who along with Karen Adler has written three grilling cookbooks, says to team beef with something with an umami flavor. Even if you don’t recognize the word, you’ve probably tasted umami. It’s in soy sauce, aged cheeses, anchovies, tomatoes and, most of all, mushrooms. Often labeled the fifth taste (a sensation distinct from sweet, salty, bitter and sour), umami imparts a savory meaty flavor.
To turn a rub into a paste, she says to add some moist ingredients, such as minced garlic and a little olive oil. Add some dried red pepper flakes and brush it on the beef. Cover and refrigerate for as little as one hour, or let it chill overnight.
As for chicken, she says, it is naturally kind of sweet yet bland, so it needs something with a little razzle-dazzle added to it. In her latest book, ITAL BBQ Bash ITAL (Harvard Common Press, $16.95), she gives a simple recipe for a Chic Chicken Rub made with 1 tablespoon granulated garlic, 1 tablespoon lemon pepper and 1/2 cup kosher salt.

FISH
Marisa Neal, co-owner of Santa Monica Seafood, says rubs and marinades can play an important role in fish grilling, especially when cooking fish filets and steaks.
She cautions cooks to limit marinating time to no more than 20-30 minutes to avoid creating an unpleasant texture. If using teriyaki or other soy-based marinades that are lower in acid, fish can soak a little longer.

MOJO-MARINATED PORK TENDERLOIN
Yield: 4 servings
1/2 cup olive oil
8 large cloves garlic, peeled, thinly sliced crosswise
1 teaspoon ground cumin or more to taste
1/2 cup freshly squeezed lime juice
1/2 cup orange juice
1 1/2 teaspoons coarse salt, or more to taste
1/2 teaspoon black pepper
1/2 teaspoon ground oregano
1/3 cup water
1/4 cup chopped fresh cilantro or mint
2 to 3 pork tenderloins (1 1/2 pounds total)
2 large sweet onions cut into 1/2-inch thick slices
For serving: 1 navel orange, peeled, sectioned with membranes removed or peeled and sliced

Prepare mojo: Heat oil in deep saucepan over medium heat. Add garlic and cumin; cook until garlic is fragrant and pale golden color, 1 to 2 minutes.
Do NOT let garlic brown too much or it will be bitter. Cautiously add lime and orange juice (it may sputter, so stand back). Cautiously add salt, pepper, oregano and water. Stir and bring sauce to boil. Taste for seasoning, adding salt and/or cumin if needed. Cool to room temperature.
Add cilantro.
Trim tenderloins of silverskin (sinew on exterior), if present. Place in single layer in nonreactive 9-by-13-inch baking pan. Pour half of the mojo over pork and marinate, covered, in refrigerator at least 3 hours, preferably overnight, turning occasionally to insure even marinating.
Refrigerate remaining mojo to serve as a sauce.
Preheat grill (if using gas, preheat to high). Remove pork from marinade and discard marinade (keeping reserved marinade for sauce). Brush and oil grill grate. Arrange tenderloins on grill. Brush onion with some of the reserved mojo, skewer them crosswise on bamboo skewers or toothpicks. Place on grill. Grill pork and onions until cooked to taste. The meat will take 3 to 4 minutes on each of its 4 sides, 12 to 16 minutes in all for medium. To test of doneness, insert an instant-read thermometer in the thickest part of meat. The internal temperature should be about 155 to 160 degrees.
Onions should be nicely charred after about 4 to 6 minutes per side.
Transfer meat to cutting board and let it rest for 3 minutes. Slice tenderloins crosswise on the diagonal. Fan out slices on plates or platter and top with onions (removed from skewers). Spoon the reserved mojo and garnish with orange segments or slices. Serve.

Source: Adapted from ITAL How to Grill ITAL by Steven Raichlen (Workman, $19.95)

COFFEE-RUBBED FILET MIGNON
Yield: 8 servings

2 tablespoons finely ground chicory coffee or espresso
1 teaspoon paprika
1 tablespoon dark brown sugar
1 teaspoon dry mustard
2 teaspoons kosher salt or sea salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 1/2 teaspoons oregano
2 teaspoons cayenne pepper
Olive oil 4 (8-ounce) boneless filet mignon
Prepare hot fire in grill.
In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne pepper. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks.

RAICHLEN’S BASIC BARBECUE RUB
Yield: 1 cup

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all ingredients in mixing bowl and stir to mix. Your hands work better than a spoon to break up any lumps of brown sugar. Store the rub in airtight jar away from heat or light; it will keep for up to 6 months. Use this rub on chicken or pork or robust fish such as salmon.

Kosher products online

David Rossi, VP of Marketing for Manischewitz today announced the launch of www.Manischewitz120.com, a new website designed exclusively to celebrate the company’s long and rich history as a leader in fine kosher and specialty food products.

“Manischewitz is celebrating this milestone which carries a special significance within the Jewish culture as it is the age to which Moses lived. A popular blessing in Jewish tradition is ‘May you live to be 120,’ ” says Rossi. “We are delighted to have reached such a milestone, and this website really commemorates and chronicles our history in a special way.”

The website will be featured and promoted until the end of the year highlights:

• A fabulous “just for kids” interactive section that provide a quick history lesson and an interesting video on how matzo is made
• Consumers’ memories of Manischewitz products ie; a woman who recounts how Manischewitz matzo was a comfort food for her ailing mother
• Memorabilia from the Manischewitz archives, including packaging, cookbooks, classic TV commercials and radio spots
• The Manischewitz history and other events that happened in 1888, the year the company was founded
  

Classic recipes and their modern makeovers on the site and an opportunity to read excerpts from Manischewitz: The Matzo Family, a new book written by Laura Manischewitz Alpern.

The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati. This move paved the way for the introduction of new products like Tam Tam Crackers, Chicken Soup, Chicken Broth and Gefilte Fish. Today, Manischewitz continues to introduce unique, delicious and premium specialty food products.

Eggplantapalloooza

If you haven't noticed the expanded produce section at the Golden Springs Winn-Dixie, it might be worth a drive out there to see what's going on.

Among the listings: two types of artichokes (see Wedneday's food section for a recipe and how to prepare the things) and a handful of different types of salad greens, cabbages, Asian vegetables.

And, drumroll, a slew of different types of eggplant. (Photo: Jupiter Images)

Eggplant is one of those vegetables the rest of the world loves, but Americans seem reluctant to dive right in to. That's a shame, because it grows well in our gardens around here, and now there's a ready selection to pick from.

Eggplant -- known as the aubergine everywhere outside North America -- is a member of the nightshade family. (Although I've heard it referred to as "eggplant" in Australia, so maybe that name is fair game in the Australia-New Zealand sphere). It's native to India and has been eaten since pre-historic times.

A bit of web trolling turned up a fabulous Web site on Italian food -- Italian food forever -- and it has more eggplant recipes than you'd use in a Month of Sundays. Most are deeply redolent of Mediterranean goodness. They require simple preparation, few ingredients, and take full advantage of the different types of eggplant. (Photos: Italian Food Forever)

Leading producers: China, India, Egypt and Japan. One of the more unusual dishes I've ever had was at a Chinese restaurant in the Russian Far East, just across the border from northern China. It was a stewed eggplant dish, served cold. I admit, the texture set me back at first, but once I adjusted to eating cold eggplant, the flavor was solid.

While raw eggplant can taste bitter, it quickly mimics the other flavors that it's cooked with. It can absorb a lot of oil, though, so be frugal in brushing on the olive oil or other fats.

Recipes use all our favorite Southern cooking techniques: grilling, frying and tossing everything into one pot. Roasting is also an easy way to enjoy eggplant.

Give it a go.

Online whiskey tasting

Laphroaig Single Islay Malt Scotch, the most richly flavoured of all Scotch whiskies, invites consumers of legal purchase age to celebrate the earthy aroma and smoky flavors of Laphroaig during a LIVE Webcast tasting on June 18.

Hosted by Laphroaig Master Blender Robert Hicks and Distillery Manager John Campbell, Laphroaig LIVE 2008 promises to entertain and educate Scotch enthusiasts and Friends of Laphroaig through a tasting of traditional Laphroaig expressions and rare, never-before-tasted expressions such as Laphroaig Cáirdeas (pronounced Car-Chuss). Gaelic for “friendship,” Cáirdeas was hand-crafted especially for the 2008 Feis Ile of Malt and Music – Islay’s annual whisky and music festival – and will be unveiled globally during the online tasting.

“Laphroaig LIVE 2008 is an opportunity for us to reward our Friends with a look inside the Laphroaig Distillery and a preview of the limited-edition expressions we’re crafting,” said Campbell. “Webcast participants will see that like the Laphroaig portfolio, Laphroaig Cáirdeas features a pungent, earthy aroma of blue Islay peat smoke, but reveals hints of orange marmalade, cinnamon and a thick sweetness with just a trace of roses.”

On June 18 (2 p.m.), Campbell, Hicks and renowned single malt authority Martine Nouet will conduct the 45-minute tasting from inside Warehouse 1 at the Laphroaig Distillery. The online tasting and educational seminar will include Laphroaig 10 Year Old, Laphroaig Quarter Cask, Cáirdeas, a Laphroaig 30 Year Old Cáirdeas and the yet-to-be-bottled Laphroaig Triple Wood. While Cáirdeas can only be purchased on Islay, Laphroaig LIVE offers U.S. Scotch enthusiasts the opportunity to preview the bold, distinctive flavors of traditional Laphroaig expressions, while interacting LIVE online with the whisky authorities at Laphroaig.

About the expressions:
· Laphroaig 10 Year Old
Richly smoky and salty — fully peated with a hint of sweetness
· Laphroaig Quarter Cask
Deep, complex and smoky yet offers and surprises the palate with a gentle sweetness
· Laphroaig Triple Wood
Matured three times: first in ex-bourbon barrels, then in Quarter Casks, and finally in European Oak
Will be drawn directly from the butts for the first time – LIVE!
· Laphroaig Cáirdeas
Blended from a special mix of whiskies from 10 to 17 years old
A full round deep whisky with a sweet roundness that fills the mouth with massive peat smoke flavor, slowly fading to leave a dusty, licorice coating with a tang of fresh, sweet oranges
· Laphroaig 30 Year Old Cáirdeas
A limited-edition expression created exclusively for Friends of Laphroaig
Will be tasted by Campbell for the first time – LIVE!

Participants of legal purchase age can download tasting notes and guides and submit their questions in advance at Laphroaig.com. Here's more information.

Fruit and Veg on the fire and Web

The food experts at FruitAndVeggieGuru.com have whipped-up a few delicious recipe ideas, involving fruits and vegetables that diners can pick up at the local grocery store, to heat-up barbecue season and Dad’s appetite.

The recipes might introduce Dad to a few new fruit-and-vegetable concepts for a change of pace at the grill. In addition, the site lists some foods that grilling enthusiasts might not always associate as complementary for their own cooking endeavors. For instance, did you know sweet potatoes brushed with olive oil make a delectable grilled treat?

Here are a few other lesser-known fruit-and-veggie barbecued treats:

· Corn-on-the-cob, cooked in the husk and soaked in water, is perfect to complement burgers and hot dogs. Pulling the husk back and tying with butcher’s string can help bring out the natural flavor.
· Thick-stalked asparagus can be tasty brushed in olive oil and thrown on the grill. But make sure to place them crosswise on the grill; you wouldn’t want to lose any through the grates!
· Grill pineapple with lemon, lime or orange juice and honey for a great teriyaki chicken side dish.
· Brush peaches, apricots, or nectarines with canola oil and sprinkle with sugar for a sweet, crunchy crust.
· Cauliflower is scrumptious marinated with olive or canola oil and crushed red pepper flakes.

When grilling fruits and veggies, make sure to stock up on the right tools. Baskets, skewers, and trays eliminate some hassle because grillers can stir and toss like they normally would on the stove and not have to worry about losing the meal between the grates. Foil is a griller’s best friend; crimp the edges and toss on the grill for a side dish with easy cleanup.

Love grilled mushrooms? Try:

· Grilled Mushroom Quesadillas, a traditional blend of cheddar and Monterey Jack cheeses with an added touch of grilled mushrooms and cilantro leaves.

· Grilled Mushroom Medley Pizza, grilled crimini, shiitake, white button, and oyster mushrooms layered with parmesan on Flatout wraps.

· Rosemary Chicken and Mushrooms with Mixed Vegetables, grilled chicken, mushrooms and vegetables coated in olive oil, vegetable broth, rosemary, and pepper.

For other great fruit and veggie grilling ideas, try:

· Grilled Pears with Currants, currants marinated in apple juice and pepper, spooned over delicious grilled pears.
· Shrimp and Summer Fruit Kabobs, peach, plum and nectarine chunks threaded between shrimp and lemon slices, lightly brushed with garlic-herb oil.
· Grilled Eggplant with Pomegranate Sauce, thick eggplant slices grilled and spread with a garlic paste and pomegranate sauce concoction.
· Grilled Vidalia Onion with Orange-Honey Vinaigrette, grilled onions topped with a dressing consisting of orange juice, oil, vinegar, honey, salt and black pepper.

Treats, cool and sweet

They melt in your mouth, not in your hands.... but what about ice cream in 100-degree weather?

M&Ms has a new ice cream candy out this summer. Available as an ice cream bar on a stick and mirroring the look of a classic M&Ms, each bar contains vanilla ice cream covered in a chocolaty coating then dipped in a chocolaty colored shell (red, green or blue) and placed on a stick.

M&Ms Ice Cream Treats will be available nationwide in single or multi-packs of five bars at $1.49 and $3.99 respectively. Every treat contains a riddle on the stick from the spokescandies red and yellow; the answers, hidden beneath the ice cream, can only be solved upon finishing all three layers of fun.

“We are really excited to launch M&Ms Ice Cream Treats and make them the summer’s coolest treat,” said Craig Hall, General Manager, Ice Cream, Mars Snackfood. “M&Ms Ice Cream treats are bringing the classic fun and color that consumers associate with M&Ms Chocolate Candies to the ice cream aisle and freezers around the country.”

Beginning in Mid-June through Mid-July ‘Team Ice Cream’ will blitz high traffic areas donned in traditional uniforms consisting of white pants and shirts with colorful bowties. At each stop there will be an Ice Cream Oasis – an interactive old-fashioned ice cream parlor – where Team Ice Cream will distribute coupons and samples and people can cool down with America’s favorite treat.

Beginning in May, colorful print and television advertising will further introduce M&M’S® Ice Cream Treats to consumers throughout the country. The advertising creative plays upon the classic M&Ms candies slogan “Melts in your mouth, not in your hand,” by featuring an image of the bright new treat with the tagline “Melts in your mouth and in your hand.” The television campaign will showcase the classic M&Ms characters Red and Yellow having fun in the grocery store’s ice cream aisle.

Grilling up for Dad's Day

If you've been watching The Next Food Network Star, then you've met Kevin Roberts, who debuted June 1 as one of 10 finalists (selected from a field of 4,000) . The Next Food Network Star continues to air on Sundays at 9 p.m. for nine episodes.

One of Roberts’ trademarks is his love of hot sauce. He puts Frank’s RedHot on everything, especially when grilling. Here are some tips and recipes sure to spice-up any summertime bash adapted from his cookbooks, “Munchies” and “Kissing in the Kitchen,” and the menu at his popular San Diego-based restaurant, East Village Tavern and Bowl.

Roberts recommends a few tips when preparing for outdoor grilling:

• Food should be ready early so people don’t have to wait for it to come off the grill.
• Serve a crowd pleaser. Chicken wings are the No. 1 1appetizer on restaurant menus.
• Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
• Use recyclable goods to reduce cleanup without harming the environment.
• Remember, safety first! If you are using an outdoor grill, keep children away from it and always keep a bucket of water handy.

“Whether you’re grilling for a family reunion or planning a dinner for two, adding that delicious Buffalo flavor helps make any grilling recipe a success,” explains Roberts. “I use Frank’s on everything. That spicy, tangy, buttery flavor you get at restaurants is easily duplicated at home with Frank’s RedHot and goes great with anything you can put on your grill; burgers, chicken, ribs and even corn on the cob!”

Try these simple recipes at your next barbecue bash to make your barbecue Buffalo.

BUFFALO CHICKEN WINGS
Prep Time:10 min. Cook Time:20 min.

2 1/2-lbs. chicken wing pieces
¾ cup FRANK'S Buffalo Wing Sauce

BAKE wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 min. until crispy, turning once.
TOSS wings in Buffalo Wing Sauce to coat.

Makes-6 to 8 servings

Tip: You may substitute 1/2 cup FRANK'S RedHot Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce.

Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
Broil 6-inches from heat 15 to 20 min., turning once.
Grill over medium heat 20 to 25 min., turning often.

BUFFALO GRILLED STEAK
Prep Time: 5 min. Cook Time: 15 min. Marinate Time: 1 hour

4 (1 inch thick) bone-in or boneless loin steaks
2/3 cup FRANK'S Cayenne Pepper Sauce or Buffalo Wing Sauce

MARINATE steaks in Frank's RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.
GRILL steaks over high direct heat, about 15 min. for medium-rare, turning once.
LET steaks rest 10 min. before slicing. Splash on more Frank's RedHot Sauce to taste.

Makes 4 servings
Tip: Substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

BUFFALO CHICKEN QUESADILLAS
Assemble the quesadillas ahead of time, then grill 'over drinks' just before serving.
Prep Time: 5 minutes Cook Time: 5 minutes

2 cups finely diced cooked chicken
1/2 cup Frank's Buffalo Wing Sauce
2 cups shredded Monterey Jack cheese
8 (8 inch) flour tortillas
Blue cheese salad dressing

Toss chicken with Buffalo Wing Sauce in bowl.
Layer chicken mixture and cheese on 4 tortillas, dividing evenly. Top each with second tortilla.
Cook about 3 to 5 minutes on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve. Serve with blue cheese salad dressing and additional Buffalo Wing Sauce.

Makes 4 servings

Tip: You may substitute 1/3 cup FRANK'S Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter.

A new kind of cool drink

Occasionally we'll pass along nifty new drink ideas and, since one of the South's great Adult Beverage Emporiums is only a 45-minute drive away, it's cool to see what new products are out there.

A little something for everyone, the British Car Bomb, the Rock Star Root Beer, and the Root Beer Floatini will set the mood for any summer shin-dig. British Car Bomb

British Car Bomb
1 oz. Three Olives Root Beer Vodka
1/2 pint Ale
Drop shot glass of Three Olives Root Beer Vodka carefully into 1/2 pint of Ale

Rock Star Root Beer
1 oz. Three Olives Root Beer Vodka
1 oz. Three Olives Vanilla Vodka
4 oz. Ginger Ale
Mix in a glass filled with ice & garnish with a cherry

Root Beer Floatini
1.5 oz. Three Olives Root Beer Vodka
.5 oz. Amaretto liqueur
Shake hard over ice & strain into glass
Float a melon-ball size scoop of vanilla ice cream in center

Where are those 'maters from?

From WebMD:

The FDA has broadened its list of tomatoes to avoid because of a salmonella outbreak that has sickened at least 145 people in 16 states since the middle of April.

The FDA and CDC first warned last week of dozens of people in nine states who had gotten sick after eating certain types of raw, red tomatoes.

Not all tomatoes are on the FDA's warning list. Cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and home-grown tomatoes haven't been linked to the outbreak, according to the FDA.

Salmonella bacteria can cause diarrhea (which may be bloody), fever, nausea, vomiting, and abdominal pain. Serious and potentially fatal cases are more likely in young children, frail or elderly people, and people with weak immune systems.

No deaths have been reported in the salmonella tomato outbreak. However, 23 people have been hospitalized with Salmonella Saintpaul, the uncommon type of salmonella at the root of the outbreak.

Salmonella Saintpaul cases have been reported in the following states: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin.

FDA's Tomato Recommendations

Because of the salmonella outbreak, the FDA advises consumers not to eat raw red Roma, raw red plum, and raw red round tomatoes, or products containing those types of tomatoes, unless the tomatoes are safe from the following places, which have not been linked to the outbreak:
Arkansas
California
Georgia
Hawaii
North Carolina
South Carolina
Tennessee
Texas
Belgium
Canada
Dominican Republic
Guatemala
Israel
Netherlands
Puerto Rico

Not sure where your tomatoes came from? The FDA suggests calling the store where you bought them for that information. The tomato warnings also apply to restaurants.

When outbreaks aren't under way, the FDA recommends washing whole, fresh produce before eating it. But during an outbreak, the stakes are too high. Washing tomatoes probably won't get rid of the contamination, so the FDA urges consumers to simply avoid eating the suspect tomatoes.

Dark Knight ... for chocolate

The Hershey Company announced today that it is celebrating the release
of Warner Bros. Pictures’ The Dark Knight with Special Edition Batman-themed products. Special Edition Peanut Butter Bats and Dark Peanut Butter Bats feature a unique (is there any other kind?) bat shape to mark the debut of the new Batman feature, arriving in theaters July 18.

Reese’s Pieces are masked in a Batman-themed black-and-blue color scheme, and Kit Kat Dark Knight Bars feature an imprinted Bat-Signal on standard and king size bars.

The Special Edition Batman products hit store shelves this month.

Hershey’s The Dark Knight collection also invites consumers to “Find the Bat-Signal and Win” with an exciting instant-win promotion. One grand-prize winner will receive the ultimate Batman accessory – a customized, Batman-themed, hand built MV Agusta F4 motorcycle valued at $35,000. (OK, that's pretty cool, even if you aren't a fan of the Caped Crusader).

Specially marked packages feature instant-win game pieces and the chance to win a variety of The Dark Knight-themed prizes, including 10 official Joker Henchman Masks and five home theater systems, each including a widescreen television, speakers and audio components.

Here's an inside look at Hershey’s “Find the Bat-Signal and Win” promotion prizes and The Dark Knight movie trailers. Reese’s and Batman fans are invited to upload videos
showcasing their favorite way to enjoy Hershey’s The Dark Knight collection, helping The Joker on his quest to make the Reese’s bat-shaped candy disappear.

“By partnering with one of the season’s hottest entertainment properties, Hershey is delivering the excitement of a big-screen event movie through our iconic brands,” said Michele Buck, senior vice president, Global Chief Marketing Officer, The Hershey Company. “We are thrilled to partner with The Dark Knight and we are excited to bring this exciting promotion to our consumers.”

The Dark Knight stuff is available now through December. Hershey’s “Find the Bat-Signal and Win” promotion runs through Dec. 31 .

Official rules and additional details

Study: Organic milk is better for you

For the skeptics of organic foods, this study was released recently by an English university that has a department studying food ecology:

Cows that graze on fresh pasture produce milk with higher levels of antioxidants and beneficial fatty acids, such as conjugated linoleic acid and omega-3’s, as shown by a recently published study from Newcastle University in the UK.

“Grazing dairy cows on grass or grass and clover swards produces milk with a healthier fatty acid profile and higher levels of fat soluble vitamins and antioxidants,” notes Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study.

Previous studies have already shown that organic milk has higher levels of favorable nutrients. This study points to the diet of organic cows—fresh grass and clover—as the major reason for these nutritional benefits.

“This study joins a growing body of science indicating strong links between what we feed our farm animals and the nutritional quality of what they feed us. Not only are you what you eat, but you are what what you eat eats too,” says Michael Pollan, author of the best sellers "The Omnivore’s Dilemma" and "In Defense of Food."

Consumers who purchase organic foods often do so for various reasons, ranging from a desire to support an ecologically sustainable agricultural system, the humane treatment of livestock, to wanting to reduce their exposure to dangerous pesticide residues. Studies showing that organically produced foods are also of higher nutritional quality offer another reason for consumers to buy organic.

The study is part of the ongoing Cross-European Quality Low Input Food project, which looks into animal health and welfare, milk quality, and working toward minimizing the use of antibiotics in dairy production.

“This paper clearly shows that if you manage livestock naturally then it’s a win-win situation for both us and them,” says Professor Carlo Leifert, the project coordinator.

Butler, the lead author of the study, also noted that cows don’t have to be certified organic, but that organic certification can give the assurance that grazing makes a major contribution to their diet. “If more herds made more use of grazing, butter and cream would have a healthier fatty acid profile,” she says.

“Organic consumers can be very confident that the vast majority of brand name organic milk comes from cows that were given the opportunity to graze on fresh pasture whenever possible,” says Mark Kastel, codirector of The Cornucopia Institute, a farm and food policy research group based in Cornucopia, Wis.

Some large industrial-scale organic dairies, or "factory farms," milking thousands of cows each, however, have come under fire from watchdog groups like The Cornucopia Institute for not adequately pasturing their cows, as the federal organic regulations require.

Aurora Organic Dairy, which provides private-label organic milk for stores such as Wal-Mart and Target, was found by USDA inspectors to be in “violation” of numerous organic standards, including the failure to adequately pasture their cows. The Cornucopia Institute also alleges that the milk from some of Dean Foods’ farms, which is marketed under the Horizon brand, comes from cows that were not given adequate access to fresh pasture.

Calling All Salmon Chefs

Marx Foods is calling all cooks who are wild about salmon to enter their best recipe for an opportunity to win a summer of wild salmon.

The creator of the winning recipe will receive a “summer of wild salmon”— three separate 5-pound shipments of wild salmon fillets over the next three months. A shipment of wild salmon will be delivered directly to the winner’s doorstep once in July, August and September on the dates of the winner’s choosing.

The wild salmon species and origination will vary throughout the summer, depending on what’s fresh and running. For example, July’s shipment might be Taku River Sockeye, Copper River Coho in August, and Columbia River King in September. Only the fish know for sure.

Submit your best salmon recipe here. The recipe must be original with salmon being the star of the dish. A recipe title should be included with the submission, and each contestant can enter only one recipe.

“We’d like to not only have our winner stocked with fresh seasonal fish for the summer months, but also give them an opportunity to taste and compare several types of wild salmon,” said Justin Marx, CEO of MarxFoods.com.

Wild salmon runs began with the Copper River in mid-May and will continue with different species in different rivers throughout the summer, ending with troll-caught King Salmon in mid October.

Recipes can be submitted directly to the Marx Foods blog, and if the author would like to include a photo, it can be e-mailed to to be added to the post.

The contest is not limited to fresh salmon—recipes can incorporate any variety of salmon—frozen, smoked, canned, pickled, etc. Each recipe will be judged by the staff at MarxFoods.com on deliciousness and originality. Recipes are being sought out that can be realistically recreated in a home kitchen.

That last part is important.

Last month Marx Foods had a mushroom recipe contest. A recipe for Scallops, Morel Mushrooms & Asparagus and another for Mushroom, Ramp and Spinach Tart took the cake—which was 2 pounds of fresh morel mushrooms. The winning recipes can be viewed here. All the delicious mushroom recipes entered—there were 122—can be viewed at the MarxFoods.com blog.

“We had an extremely difficult time narrowing down all the fabulous mushroom recipes that were submitted to our previous contest,” said Katy Springer, General Manager of MarxFoods.com. “But when it came down to it I think the recipes that were imaginative, realistic to recreate, and incorporated fresh, seasonal ingredients really stood out to us.”

TO ENTER
Please submit original salmon recipes online by Friday, June 20, 2008, at 11:59 p.m., Pacific time. That's 9:59 p.m. here, folks.

Slow Food Nation ... chow you can live with

If you left your heart in San Francisco, and will be going back for it Labor Day weekend, then you'll be in time for a kumbayah food event.

Slow Food Nation, the largest celebration of American food in history, will take place in San Francisco over Labor Day weekend (Aug. 29-Sept. 1). Slow Food Nation will bring together tens of thousands to experience an extraordinary range of activities highlighting the connection between plate and planet. The majority of Slow Food Nation’s events will be free and open to the public; certain events are ticketed.

Tickets went on sale Wednesday.

At the peak of harvest season, and on the eve of a Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists.

Participants will savor food from across the U.S. at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the City; learn from speakers; and engage in political discourse to shape a more sustainable food system. Only in California would the words "discourse" and "food" play in the same sentence.

Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.

"Slow Food Nation will catalyze a huge shift in how Americans perceive and prioritize food. Through the four-day event, we hope to build momentum and demand for an American food system that is safer, healthier and more socially just," said Anya Fernald, executive director of Slow Food Nation. "Our founder, Alice Waters, has set the stage for a delicious revolution through decades of leadership and advocacy and our parent organization, Slow Food U.S.A., has built a wide membership base across America. By creating a framework for a deeper environmental and community-based connection to our food and farmers, Slow Food Nation will help participants learn how everyday choices affect our well-being, our culture and the health of the planet."

Highlights:

Taste
Saturday, Aug. 30; 11 am – 3 pm; 5 pm – 9 pm
Sunday, Aug. 31, 11 am – 3 pm; 6 pm – 9 pm
Fort Mason/Festival Pavilion
Tickets: $45 – $65

Taste is Slow Food Nation’s grand celebration of good, clean and fair food from across the United States. In-depth taste workshops and hands-on experiences with quality, process and distinguishing flavor factors will connect visitors with the origins and true value of our food. Each of the 15 uniquely designed pavilions showcases a different food through on-site demonstrations and tastes. Featured foods include: Beer, Bread, Charcuterie, Cheese, Chocolate, Coffee, Fish, Honey & Preserves, Ice Cream, Native Foods, Olive Oil, Pickles & Chutney, Spirits, Tea and Wine. The Green Kitchen takes place here, where acclaimed chefs will demonstrate techniques for making simple, everyday dishes sustainable.

Food for Thought Speaker Series
Friday, Aug. 29, 9 am – 4:30 pm and Saturday, Aug. 30, 11:30 am – 10 pm
Civic Center/Herbst Theater and Milton Marks Auditorium
Tickets: $5 - $25

Featuring leading thinkers, community organizers, journalists and activists discussing current food issues, from policy and planning to education and climate change. Speakers include: Wendell Berry, Marion Nestle, Carlo Petrini, Michael Pollan, Eric Schlosser, Vandana Shiva and Alice Waters.

Marketplace
Friday, Aug. 29 - Sunday, Aug. 31; 9 am – 4 pm
Civic Center Plaza
Tickets: Free

The Market showcases 60 California farmers and artisans growing and producing good, clean and fair food. Visitors can purchase directly from the producer and learn the significance of regionality, diversity and artisanality in the Bay Area’s food system. Next to the Market, “Slow on the Go” demonstrates how “fast” slow food can be. Visitors can purchase affordable street food from San Francisco’s diverse ethnic community, prepared with fully sustainable, source-verified ingredients.

Slow Food Nation Victory Garden
Friday, Aug. 29 – Sunday, Aug. 31; 9 am – 4 pm
Civic Center Plaza
Tickets: Free

In collaboration with Victory Gardens 2008, Slow Food Nation will herald the era of self-sufficiency through the creation of an ornamental edible garden in the heart of San Francisco’s Civic Center. Planted on the same site as 60 years ago during World War II, the Slow Food Nation Victory Garden demonstrates the potential of a truly local agriculture practice and brings together and promotes Bay Area urban gardening organizations, while producing high quality food for those in need. The Slow Food Nation Victory Garden will be introduced to the public on Saturday, July 12 in a ceremony with Mayor Gavin Newsom and Slow Food Nation Founder Alice Waters.

Slow Food Rocks
Saturday, Aug. 30; 11 am – 7 pm and Sunday, Aug. 31; 11 am – 5:30 pm
Fort Mason/Great Meadow
Tickets on sale June 10

Featuring: Gnarls Barkley; G Love & Special Sauce; the John Butler Trio; Medeski Martin & Wood; New Pornographers and Ozomatli. Additional major headliners to be announced soon. A two-day outdoor music festival featuring the biggest names in rock, folk, hip-hop, soul, jazz and world music. Produced by the Festival Network, this is one of only three public events permitted on the Great Meadow the entire year.

Petition Launch for a New Vision for Agriculture and Food Policy for the 21st Century
Thursday, Aug. 28; 4 – 5 pm
Civic Center/Slow Food Nation Victory Garden
Tickets: Free

Hosted in conjunction with Roots of Change (ROC), Slow Food Nation will introduce a Vision Statement for Agricultural and Food Policy for the 21st Century drafted by notable activists, practitioners, producers and eaters across the country. The Vision Statement will be a call to action to frame future food and agricultural policies, including the next Farm Bill, to benefit all Americans.

In case you're wondering who's behind this event:
Slow Food Nation is sponsored by Whole Foods Market, Rodale Inc., Saveur magazine, Sunset magazine, Anolon cookware, Medlock Ames winery, Organic Valley Farms, Jack London Market, Urban Village Farmers’ Market Association, Bon Appétit Management Company, Cain Vineyard and Winery. Media sponsors include 7 X 7 magazine, Chow.com, Culinate.com, Edible Communities magazines, Mother Jones magazine, Wine & Spirits magazine, Yelp.com, Meatpaper magazine and many more partners to be announced. Slow Food Nation is presented by arrangement with the Fort Mason Foundation and thanks to the generous support of the City and County of San Francisco and the office of Mayor Gavin Newsom.

Slow Food Nation is a subsidiary non-profit of Slow Food USA and part of the international Slow Food movement. It was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair through enjoyable, accessible and educational activities. Slow Food Nation is dedicated to creating a framework for deeper environmental connection to our food and aims to inspire and empower Americans to build a food system that is sustainable, healthy and delicious.

The Slow Food movement was founded in Rome in 1989 and flourishes in 131 countries around the globe. Currently supported by 83,000 members worldwide (16,000 members in the U.S.), Slow Food’s ethos (another great word) is defined by the belief that food is a common language and a universal right, and an appreciation for slowing down and savoring the convivial traditions of the table.

Established in 2000, non-profit Slow Food USA has grown to 200 local chapters in 47 states. Its members include culinary professionals and food enthusiasts, farmers and food producers, educators and students. Slow Food USA envisions a world in which all people can eat delicious food that is good for them, good for the people who grow it and good for the planet.

Coming to Your Table Wednesday

Hot summer days sure got here fast. That means watermelons can't be far behind. Even if you aren't a fan of the big, green globes of goodness, you'll be inspired by our clever watermelon carving ideas. Oh, it goes well with shrimp, too.

Also, Prudence Hilburn tells you how to have a low-maintenance party, there's a slew of ideas for inexpensive eating, and if you've spotted fresh clams at the local seafood counter, we tell you how to cook them.

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

Whole Foods Steak Upgrade

This Father’s Day, sons and daughters can grill a great piece of steak for dad without breaking the bank. Whole Foods Market is holding an "upgrade Dad's steak" sale on June 14, 2008.

That day, everyone who buys a Choice ribeye steak will automatically be upgraded to a Prime ribeye steak at no extra charge. This is a great way for fathers everywhere to enjoy the quality steak dinner they deserve at a great price. This will be available at Birmingham's Whole Foods, 3100 Cahaba Village Plaza; 205.912.8400.

Summertime food safety

With summer in full swing, it’s time for cookouts, picnics and outdoor celebrations. And ain't no celebration complete without deviled eggs.

Eggs can be found in 93 percent of American’s refrigerators (I suppose that means 7 percent of the U.S. population either shops irregularly, is made up of college guys and vegans), they are naturally part of summertime food favorites, like deviled eggs and egg salad.

Take extra care when preparing all dishes, including those containing eggs, to make sure they are stored, handled and cooked properly. Follow these safety tips from the National Egg Board and help your family and friends enjoy the taste and benefits of eggs all summer long.

Do not keep raw eggs, cooked eggs or egg-containing dishes out of the refrigerator for more than two hours. This includes the time spent preparing, transporting and serving them. Now, heads up for us here in Calhoun County: When the temperature is above 85, do not keep eggs out of refrigeration for more than 30 minutes.

Fresh eggs can be stored in their cartons in the refrigerator for four to five weeks beyond the carton’s packing date. Hard cooked eggs can be safely refrigerated for up to one week.

Store raw eggs in the refrigerator below 40°. Keep them in their cartons on the middle or bottom refrigerator shelf, which is where the refrigerator is coolest.

When transporting eggs or products that contain eggs, store them in a cooler with ice or cooling packs.

Dilly Deviled Eggs
1/2 cup shredded cucumber (about 1 medium)
1 teaspoon salt
6 hard-cooked eggs
1/4 cup low-fat dairy sour cream
1/4 teaspoon dill weed
Carrot, radish and celery garnishes, optional

Thoroughly combine cucumber and salt. Let stand 15 minutes. Drain well, pressing out excess liquid. Set aside.

Cut eggs in half lengthwise. Remove yolks and set whites aside.

Mash yolks with fork. Stir in sour cream and dill weed until blended. Stir in drained cucumber. Refill whites, using one heaping tablespoon yolk mixture for each half. Chill to blend flavors.

Avocado Egg Salad

2 tablespoons reduced-fat mayonnaise
2 tablespoons sour half and half or reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon salt, optional
1/4 teaspoon liquid hot pepper seasoning
6 hard-cooked eggs, sliced
2 avocados, peeled and chopped
1 cup chopped tomatoes
1/2 cup chopped red onion
1/4 cup snipped fresh parsley or cilantro
Spinach or lettuce leaves, optional
Parsley sprigs, optional

In small bowl, stir together mayonnaise, sour half and half, lemon juice, salt, if desired, and hot pepper seasoning. Set aside.

Reserve 6 center egg slices for garnish. Chop remaining eggs. In large bowl, stir together chopped eggs, avocados, tomatoes, onion and parsley. Gently toss to mix. Add reserved dressing. Gently stir until well combined and ingredients are evenly coated with dressing.

Cover and chill to blend flavors.

Pepper personality

Next to salt -- that universal seasoning -- pepper is comfortable in its role as best supporting actor. However, when it comes to adding zing to ANY dish, pepper leaves salt in the dust.

The beauty of pepper is that it's a jack of all trades, no matter the form. Ground pepper you keep in the spice cabinet has its place in the kitchen, just as much as the peppercorns that, when the right pressure is applied, yield up that lush, freshly ground pepper.

Now, pepper doesn't have to be complicated, but the spice genies at McCormick have added some enhancers. They might not appeal to someone who has a spice cabinet that could well rival McCormick's line, but for single folks who don't keep a lot of ingredients on hand, these could be useful.

“Americans truly have a passion for pepper, exemplified by the 60 percent increase in pepper imports in the last 20 years alone,” said Laurie Harrsen, director of Consumer Communications at McCormick. “For years, consumers have turned to the iconic pepper can to elevate the flavor of nearly any dish. Now, there are two bold new pepper flavors to add to the spice cabinet.”

McCormick Smokehouse Ground Black Pepper: Black pepper is infused with an applewood smoke flavor to create alluring aromas and a wood-smoked taste. Make ordinary burgers, ribs, pork and chicken extraordinary with the addition of smokehouse flavor.

McCormick Worcestershire Ground Black Pepper Blend: The enticing flavor of Worcestershire sauce is artfully combined with black pepper to create this irresistible seasoning. Pump up the flavor of your favorite steak, stew or spice rub with the bold addition of Worcestershire.

Worcestershire and Smokehouse Black Pepper retail for a suggested price of $1.99 for a 2-ounce can. These two new flavors are available now in the spice aisle of grocery stores nationwide.

Worcestershire Peppered Pork
4 pork loin chops, 3/4-inch thick (about 1 1/4 pounds)

1 teaspoon McCormick Worcestershire Ground Black Pepper Blend, divided

3/4 teaspoon salt, divided

1 tablespoon oil

3 tablespoons dry white wine

2/3 cup heavy cream

1/2 teaspoon ground mustard

1/2 teaspoon rubbed sage

Sprinkle pork chops with 1/2 teaspoon each Worcestershire Pepper and salt.

Heat oil in large skillet on medium-high heat. Add chops; cook 4 to 6 minutes per side or until desired doneness (if chops brown too quickly, reduce heat slightly). Remove skillet from heat. Transfer chops to serving platter; cover and keep warm.

Stir wine into skillet, scraping to loosen any browned bits. Add cream, mustard, sage and remaining 1/2 teaspoon Worcestershire Pepper and 1/4 teaspoon salt. Bring to boil on medium heat. Reduce heat to low; simmer, uncovered, 2 minutes or until reduced to about 1/2 cup. Serve sauce over chops.

Chicken and Mushrooms

2 tablespoons olive oil

1 pound boneless skinless chicken breasts, cut into thin strips

1 cup thinly sliced onion

1 package (8 ounces) mushrooms, sliced

1 1/2 teaspoons McCormick Worcestershire Ground Black Pepper Blend, divided

1 teaspoon garlic salt

1/2 teaspoon Italian Seasoning

1/2 cup heavy cream

Heat oil in large nonstick skillet on medium-high heat. Add chicken, onion and mushrooms. Sprinkle with 1 teaspoon of the Worcestershire Pepper, garlic salt and Italian seasoning. Cook and stir 5 to 7 minutes or until chicken is lightly browned.

Stir in cream and remaining 1/2 teaspoon Worcestershire Pepper; bring to boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through and sauce is slightly thickened.

Creamy Peppered Dressing

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons milk

2 teaspoons cider vinegar

1 teaspoon McCormick Worcestershire Ground Black Pepper Blend

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

Mix all ingredients in medium bowl until well blended; cover.
Refrigerate until ready to serve. Stir dressing before serving.

Wedge Salad with Creamy Pepper Dressing and Bacon: Serve Dressing over wedges of iceberg lettuce. Sprinkle with crumbled cooked bacon.
Romaine Salad with Creamy Pepper Parmesan Dressing: Prepare dressing as directed, adding 1 tablespoon grated Parmesan cheese. Serve Dressing over salad of crisp Romaine lettuce, thinly sliced red onion and croutons

Roasted Red Pepper Dip

1/2 cup mayonnaise

1/2 cup sour cream

1/3 cup jarred roasted red peppers, drained and chopped

2 tablespoons sliced green onion

2 teaspoons McCormick Worcestershire Ground Black Pepper Blend

1/4 teaspoon garlic powder

Mix all ingredients in medium bowl until well blended. Cover.
Refrigerate at least 1 hour to blend flavors. Serve with assorted cut-up vegetables, pita wedges, crackers or bread sticks

Where's the beef?

Apparently it's not unusual for meat to be a common, coveted item of thieves.

Star Entertainment Editor Deirdre Long relayed this morning that she'd had four packs of meat stolen from the back of her car Monday at the Winn-Dixie on 202. She'd darted in side briefly to pick up some sour cream and a gallon of milk. When she came back, the ground beef, pork chops a steak and four chicken breasts had vanished.

This brought the response from Metro Editor Ben Cunningham, a former cop reporter, that we'd be amazed how often stores report that meat or poultry has taken flight, with the aid of a shoplifter.

Sad.

Remember, he who steals meat .... steals someone's dinner.

Not-so-radical radicchio

As a lettuce snob, I've got to say that the only use for iceberg lettuce is that it can be cut into a wedge -- a shape that makes for an interesting salad.

According to the folks at Royal Rose radicchio, a Salinas, Calif., company that's the world's largest grower of radicchio, the classic iceberg wedge salad has been enjoying a resurgence of popularity as everything '50s returns for a second time around.

This recipe plays off the basic wedge concept and substitutes the more sophisticated taste of radicchio. The following salad features wedges of radicchio served on a bed of chopped romaine or iceberg lettuce and laced with a classic, creamy bleu cheese dressing. Use a slightly mild and creamy bleu cheese for this dressing, such as Maytag or Pt. Reyes. The acid, fat, sugar and salt in this dressing all conspire to soften the bitter edge of the radicchio.

Red, White & Blue Salad Radicchio Wedges with Creamy Blue Cheese Dressing

6 servings

1 12-oz. head radicchio, cored and cleaned

3 cups chopped or shredded romaine or iceberg lettuce

4 scallions, chopped, with some green top

1/4 cup minced parsley

1 cup mayonnaise

1/2 cup plain yogurt

1/4 cup buttermilk

1 clove garlic, crushed

1 tablespoon Worcestershire sauce

2 tablespoons white wine vinegar

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

dash of hot pepper sauce, or to taste

4 ounces crumbled blue cheese

In medium bowl, stir together all dressing ingredients except cheese; gently fold in cheese. (Dressing may be made 2 days ahead. Cover and refrigerate). Portion 1/2 cup lettuce onto each of 6 individual salad plates. Cut radicchio into 6 wedges, place wedges on lettuce beds. Ladle generous portions of dressing over each salad, garnish with scallion and parsley.

Radicchio Potato Salad with Mustard Dressing

6 servings

1 pound small yellow potatoes

1/4 medium sweet onion, thinly sliced

1/2 cup red wine vinegar, divided

Salt and black pepper

4 tablespoons olive oil

1 1/2 tablespoons coarse-ground mustard

1 head radicchio, cored and chopped

1/4 cup chopped parsley

Simmer potatoes covered in water until tender, about 15 minutes; drain, cut in halves or quarters and place in large bowl with onion.

In small bowl whisk together 1/4 cup vinegar, oil, mustard and salt and pepper to taste; pour over potatoes and toss. Fold in radicchio and remaining vinegar, to taste. Season with salt and pepper, fold in parsley. Serve immediately, or cover and chill up to 6 hours.

Food allergies: Know what you're eating

There are about 12 million Americans with food allergies, which vary in severity from a rash to fatal shock.

Awareness of ingredients is a must for safely eating their way through summer events, according to the American Academy of Allergy, Asthma & Immunology, which is in the middle of its annual campaign to raise awareness of the risk some people face eating out.

“People with food allergies must be extra vigilant when eating at summer fairs and festivals,” said Amal H. Assa’ad, MD, FAAAAI and Chair of the AAAAI Adverse Reactions to Foods Committee. “There are many questions about ingredients, preparations and possible cross-contamination that if left unanswered could lead to an allergic reaction.”

A single bite of the wrong food can induce anaphylaxis, a life-threatening reaction, in severely allergic people. The AAAAI estimates that up to 150 people die each year from anaphylaxis caused by food allergy.

More commonly, allergic reactions to food result in skin irritation, asthma symptoms or gastrointestinal upset. But even mild symptoms can quickly spoil the fun of a summer festival, ball game or wedding.

Food allergic people should always be aware that allergens can show up in unexpected places. In an effort to eliminate trans-fat, for example, many vendors have switched to peanut oil or soybean oil for their fryers. Some people with allergies to peanut or soy can also experience reactions to these oils.

An allergist/immunologist can identify the specific risks for an individual and provide information and support for avoiding the problem foods.

AAAAI offers these tips to avoid a serious allergic reaction to food:

Diagnose allergies Visit an allergist/immunologist for a medical diagnosis of food allergies.

Avoid the food The best way to prevent food allergy is to avoid the specific foods to which you are allergic.

Ask about ingredients To avoid eating a “hidden” food allergen away from home, inquire about the ingredients in a food item and inform party hosts, service staff or vendors of the severity of your allergy.

Read food labels The United States and many other countries have adopted food labeling rules that ensure common allergens are listed. It is important for food-allergic people to carefully read all food labels.

Be prepared for emergencies Anaphylactic reactions caused by food allergies can be life-threatening. Those who have had a severe reaction in the past should carry self-injectable epinephrine at all times.

Calling clams and mussels, alive alive o

Despite the headline of this post, it was refreshing to see live clams and mussels for sale at the local grocery this weekend. The clams and mussels are among the "good" buys, according to the environmental advocates who keep tabs on the best (read: earth-friendliest) seafoods to buy.

Don't be intimidated by cooking fresh bivalves: Really, they're easier than many types of fish. All they need is a good washing, a quick soak in a sink of lightly salted water to remove grit, then pop them in a pan with some herbs, garlic and a little white wine. Certainly you can get more complex, but that's the bare-bones method of cooking them.

Remember that the key to buying fresh clams and mussels is to make sure they're alive. How do you do that? Well, the key is shell movement. Their shells should close (they don't snap shut immediatley, so give them a few seconds) when the mussels (or clams) are touched or moved.

If you need to refrigerate them at home, here's how: Get them out of their mesh bag and wash them, carefully removing any of the "beards" that may be hanging around. Discard any mussels that don't close during this process; if they don't close when you're scrubbing them, then that mussel has gone to meet its Maker. Rinse them well, then lay them out on a damp towel on a large baking sheet. Cover with another damp towel, then put in the refrigerator.

Upon cooking, the shells will open. Any shells that don't open, toss. That, too, is a critter that's not fit to eat.