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.