Creole vs. Cajun

From today's Your Table section in The Anniston Star, we tackle an age-old debate:

If you want to find out if Creole and Cajun are interchangeable, all you need to do is go to good ole' south Louisiana and mention that you believe there's no difference.

Let's begin with the Creoles — they are the city dwellers. Originally the term Creole was not reserved for residents of New Orleans, but today the best way to describe a "true Creole" is a New Orleans native whose heritage includes the Native Americans, French, Spanish, African, Italians, and others that settled the city. This melting pot is best illustrated through the food that developed when all these collided. As you may know, bouillabaisse is a soup/stew that came from France. The Africans brought okra from their home soil, and the Native Americans introducing new ingredients like file powder and bay leaves.

At this intersection of cultures there was a three-car wreck, and gumbo came stumbling out.
Creole is a cuisine that developed by drawing from all these ethnic backgrounds with particular influence from the African Americans who were not only the cooks at home, but also the cooks in professional kitchens.

Now Cajun came from the French-speaking Acadians — folks originally banished from France who then fled to Nova Scotia. They were kicked out of Nova Scotia in the early 1700s and settled in rural southwest Louisiana. While the Creoles were cosmopolitan, the Cajuns throughout their history were fairly isolated. They were great farmers, fisherman, and hunters and truly lived off the land.

Creole food was served in restaurants from its earliest days, but Cajuns served country food, often one-dish meals, not found on public menus until midway through the last century.

Cajun cuisine is spicier and incorporates a lot more hot peppers than Creole. In Creole seasoning, you will find more herbs and more subtle flavors, whereas in Cajun dishes you will find their "holy trinity": cayenne pepper, white pepper and black pepper.

Creole Seasoning
1 tablespoon granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried oregano
1 1/2 2 teaspoons ground bay leaves
1 tablespoon dried thyme
2 teaspoons paprika
2 tablespoons kosher salt
1 teaspoon dried rosemary
1 teaspoon chili powder

Cajun Seasoning
2 tablespoons kosher salt
2 tablespoons of paprika
1 tablespoon garlic powder
1 tablespoon white pepper
1 tablespoon black pepper
2 tablespoons cayenne pepper
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon sage

For each recipe, combine all ingredients well and store in an airtight container.

Any mustard-lovin' fools out there?

At last count, there were more than a dozen kinds of mustard in our 'fridge. It is, by far, the favorite condiment in our house. Stone ground, Dijon, Creole, horseradish, spicy brown.... yeah, there's some plain yellow mustard in there, too, but it can't compare with the little jars of Hickory Farms sweet-hot mustard.

The mustard sermon (the seed is in the Bible, you know) is inspired by the idea that people trying to add flavor to food without pumping on calories can turn to mustard.

How so? Well, it makes a fine rub for pork, lamb, chicken and salmon. It's the base of many of my summer salad dressings. It livens up potato salad, and, when combined with fat-free sour cream and fat-free mayonnaise, adds some spunk to a healthy version of potato salad.

On a quasi-related note, it comes to our attention that French's is looking to get The Skinny on Mustard with a recipe contest:

"Did you know that mustard is the healthiest condiment? Just by replacing mayonnaise with mustard on all your sandwiches over a 12 week period, you could save the equivalent of 8640 calories- that’s almost 2 1/2 pounds! In addition to adding flavor without the fat, mustard also has several other nutritional benefits like naturally occurring omega 3’s and selenium, a healthful element which may protect the body from cancer. Mustard also contains several antioxidants such as circumin."

Never heard of circumin? Join the club. But if you've got some mustard trickery in your kitchen, pass it on.

Do you have “The Skinny On Mustard?” If so, then French's wants to hear from you. Maybe you use mustard in the secret sauce for your family’s favorite roast chicken? Maybe you’ve found a dip that uses mustard instead of sour cream to cut calories, but that’s just as tasty as the original recipe. Enter the French’s “Do You Have the Skinny on Mustard” Contest and Win Big!!!

Entering is easy. Submit a recipe to French’s “Do You Have the Skinny On Mustard” contest by logging onto or mail to French’s/c/oBHGPR 546 Valley Road Upper Montclair, NJ, 07043, postmarked no later than December 31, 2008. The recipe must not exceed 400 words. A prestigious panel of judges including The Next Food Network Star finalist, Kevin Roberts, Chef Armand Vanderstigchel, author of Wings Across America and The Adirondack Cookbook, French’s Test Kitchen directors and other well known foodies will test the top twenty recipes and make final selections.

One grand-prize winner will receive a Day at the Spa for two and a one-year supply of French’s Mustard. Ten runners-up will win American Express gift checks ($100 each). See official rules for more details on the contest. Recipes will be evaluated based on quality, creativity, originality and appropriateness of the entry to be used in connection with the French’s Brand.

“Eliminating mayonnaise in food is a good way to reduce fat and calories immediately,” recommends Janet Andreas, French’s Test Kitchen Director. “We all know that if it doesn’t taste good we won’t eat it, but by choosing leaner cuts of meat and incorporating fresh herbs, spices and flavorful condiments such as French’s Mustard to everyday recipes, making healthier food choices will be that much easier.”


LIME CHICKEN WITH PINEAPPLE SALSA

Prep Time:15 min.
Cook Time:10 min.
Marinate Time: 1 hour
5tbsp. Honey Mustard, divided
4tbsp. thawed frozen limeade concentrate, divided
1tsp.ground cumin
4(5 oz.) boneless skinless chicken breasts
1 1/2cups chopped fresh pineapple
1/2of a large red bell pepper, chopped
3 tbsp. chopped cilantro
1.MIX 3 tbsp. mustard, 3 tbsp. limeade concentrate and cumin in plastic food storage bag. Add chicken; seal bag. Marinate in refrigerator 1 to 2 hours.
2.STIR together pineapple, bell pepper, cilantro and remaining 2 tbsp. mustard and 1 tbsp. limeade concentrate in medium bowl.
3.GRILL chicken over medium heat until no longer pink in center. Serve with salsa.
Makes
4 servings
Nutritional Analysis Per Serving: 243 Calories, 4 g Fat, 1 g Saturated Fat, 78 mg Cholesterol, 30 g Protein, 21 g Carbohydrates, 2 g Dietary Fiber, 149 mg Sodium.

SAVORY GRILLED PORK TENDERLOIN
Prep Time: 10 min. Cook Time: 20 min. Marinate Time: 1 hour

1 large navel orange
1/3 cup Spicy Brown Mustard
2 tbsp. cider vinegar
2 tbsp. salt free grill seasoning blend
1 tbsp. olive oil
1 1/4 lbs. pork tenderloin, fat trimmed
1/3 cup light sour cream
1/8 tsp. salt

1. GRATE rind and juice orange; reserve juice. Combine mustard, vinegar, seasoning blend, oil and orange rind in small bowl. Reserve 2 tbsp. mixture. Pour remainder into food storage bag.
2. ADD pork; seal bag. Marinate in refrigerator 1 to 2 hours. Discard marinade.
3. GRILL pork over medium-high heat about 20 min. or until no longer pink in center (155°F internal temperature). Let rest 10 min. before slicing.
4. MIX reserved 2 tbsp. mustard mixture, sour cream, salt and reserved juice. Serve with pork.

Makes 4 servings
Nutritional Analysis Per Serving: 207 Calories, 7 g Fat, 3 g Saturated Fat, 83 mg Cholesterol, 30 g Protein, 3 g Carbohydrates, 0 g Dietary Fiber, 324 mg Sodium.

SHRIMP & VEGGIE WRAPS
Prep Time: 12 min.

1/2 cup light herb cheese spread, softened
2 to 3 tbsp.Spicy Brown Mustard
4 (8 inch) whole wheat tortillas, heated
1 cup watercress, washed and large stems removed
3/4 lb. largecooked shelled shrimp, tails removed
1 small yellow bell pepper, thinly sliced
3/4 cup shredded carrot

1. BLEND together cheese spread and mustard. Spread on tortillas, leaving a 1-inch border.
2. ARRANGE watercress, shrimp, pepper and carrot in center of each tortilla, dividing evenly.
3. ROLL up tortillas tightly. Secure with toothpicks. Cut in half to serve.
Makes, 4 servings
Nutritional Analysis Per Serving: 306 Calories, 9 g Fat, 3 g Saturated Fat, 181 mg Cholesterol, 25 g Protein, 30 g Carbohydrates, 3 g Dietary Fiber, 587 mg Sodium.

GRILLED PORTOBELLO PESTO SANDWICHES
Prep Time: 12 min. Cook Time: 10 min.

3 tbsp., Spicy Brown Mustard or Horseradish Mustard
1/4 cup packed basil leaves
5 tbsp. light Italian salad dressing, divided
4 medium portobello mushrooms, stems removed (about 1 lb.)
2 large red bell peppers, cored and quartered lengthwise
1 medium sweet onion, sliced 1/2-inch thick
4 small whole wheat hoagie rolls, split

1. BLEND mustard, basil and 2 tbsp. dressing in mini food processor.
2. GRILL and turn mushrooms, peppers and onion over medium heat for 8 to 10 min., brushing mushrooms with remaining 3 tbsp. dressing.
3. LAYER vegetables on bottom of rolls. Drizzle with basil mixture. Cover with top of rolls.

Makes 4 servings
Nutritional Analysis Per Serving: 291 Calories, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 12 g Protein, 51 g Carbohydrates, 10 g Dietary Fiber, 546 mg Sodium.

A meat that won't 'boar' you

North American Import and Export is still looking for chefs and culinary students to get wildly creative with boar recipes. Prize: $500.

The competition is not over yet. Food service professionals (including chefs, caterers, culinary students, and food writers/bloggers) have until midnight on Monday, Sept. 15 to enter. This site can also hook you up with places that can supply boar. If boar won't do for you, then use good ol' pork.

This contest is a bit different than your typical recipe challenge because all the recipes that have been entered can be viewed at the contest blog.

Here’s one of the recipes that’s been submitted:

Wild Boar Ragu over Chestnut Polenta

Submitted by Francy Deskin from East City Grill in Weston, Fla.

Serves 6

2 pounds Wild Boar boneless shoulder, cut into 1” cubes
2 Tablespoons salt, plus more to taste
1 teaspoon pepper, plus more to taste
2 Tablespoons granulated garlic
1 Tablespoon dried oregano
3 Tablespoons olive oil
1 large onion diced
1 fennel bulb diced
6 cloves garlic crushed
1 cup Barolo
2 33 oz. cans San Marzano tomatoes
1 box Beretta Gran Express polenta
2 quarts water
2 Tablespoons olive oil
1 cup parmesan
1 cup cream
1 cup chestnuts, chopped
½ cup chestnut honey
¼ cup each fresh chopped parsley and basil

Season the boar with salt, pepper, granulated garlic and dried oregano, massage in to meat.

Warm oil olive over high heat in a medium sized, heavy bottomed pot. Add the seasoned meat to the pot, preferably in a single layer, stirring occasionally. Once seared, drain the meat into a colander. Return meat to the pan and add onion, fennel and garlic until softened and translucent. Deglaze with the Barolo; reduce by half. Crush the tomatoes by hand and add them to the pot. Rinse the cans out with a half can of water, and add it to the pot. Season to taste with salt and pepper.

Bring to a boil, and reduce to a simmer. Allow to cook until meat is tender, one to two hours, stirring occasionally.

For the polenta, pour 2 quarts of abundantly salted water into a non-stick pan and add 2 tablespoons of olive oil. Allow water to boil for 2 minutes. Remove pot from the heat and quickly pour all the polenta into the water, beating with a whisk or wooden spoon. Return the pot to the stove and cook for 5 - 6 minutes on a medium high flame, stirring constantly. Turn the heat off, stir in parmesan and cream, and let the polenta settle for 1 minute. Fold in chestnuts.

To serve, divide polenta among six warmed serving plates. Drizzle with chestnut honey. Top with ragu. Garnish with fresh chopped parsley and basil.

Did someone say New Orleans?

OK, since no story about NOLA is complete without food, we'll toss on some recipes to go with that wine. Thanks, Zatarain's.

New Orleans Barbecue Shrimp

Prep Time: 10 minutes
Cook Time: 10 minutes

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

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

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

Makes 4 servings.

Shrimp and Crab Fritters with Creole Tomato Dressing
Recipe created by John Besh, Executive Chef of Restaurant August, New Orleans

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

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

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

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

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

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

Makes 8 servings.

Pan-Fried Green Tomatoes with Shrimp Remoulade
Recipe created by John Besh, Executive Chef of Restaurant August, New Orleans

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

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

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

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

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

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

Makes 6 servings.

More spicy living

One of the scariest and most enjoyable nooks in my house is the spice cabinet. I've got a friend who's a contractor/builder, and one of these days I'm going to have him custom make the spice rack to end all spice racks.

I love the aroma of herbs and spices. It's fun to cook with my daughter (who got her first set of kitchen basics for her 6th birthday Wednesday) and let her sniff all the jars, one by one, as we use them in recipes. It's a joy to see her eyes light up as she notices the difference between cinnamon, cloves, nutmeg and mace. And to see her wrinkle her nose when she bites into a whole fennel seed. You can't cook with something if you don't know what it tastes like.

Into this new awareness of spices comes research indicating the psychological and psyiological benefits that culinary herbs and spices bring to our lives. I mean, you have to be heartless not to get an emotional boost from the smell of cinnamon rolls or banana bread (laced with nutmeg) wafting through the house.

Physiological benefits are still emerging, but there are certain spices and herbs that pack quite the anti-oxidant punch. We've tapped into spice giant McCormick for some new ideas.

Continuing our theme from this week's Your Table on exotic cuisines, let's go to North Africa:

Cinnamon Beef Tagine

Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew. Cinnamon and beef is actually a classic combination in Africa.

Prep Time: 15 minutes

Cook Time: 45 minutes

Makes 8 (1-cup) servings.

2 pounds top round beef, cut in 3/4-inch cubes

2 tablespoons flour

2 tablespoons vegetable oil, divided

1 can (14 1/2 ounces) beef broth

1 medium onion, cut into small wedges

1 tablespoon Ground Cinnamon

2 teaspoons Ground Cumin

1 teaspoon Ground Ginger

1 teaspoon Sea Salt

1/8 teaspoon Ground Red Pepper

1 bay leaf

4 cups cubed butternut squash (3/4-inch cubes)

3 cups cubed sweet potatoes (3/4-inch cubes)

1 red bell pepper, cut into 1-inch pieces

1/2 cup raisins

Coat beef cubes with flour. Heat 1 tablespoon of the oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the beef; cook 5 minutes or until browned on all sides. Remove from pan. Repeat with remaining beef and oil. Remove beef from pan; set aside.

Stir broth, onion, cinnamon, cumin, ginger, sea salt, ground red pepper and bay leaf into pan. Bring to boil, stirring to release brown bits in bottom of pan.

Return meat to pan. Add vegetables; mix well. Return to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender. Stir in raisins. Serve with couscous, if desired.

Apple Fennel Bulgur with Sausage
Bulgur, the nutritious Middle Eastern staple, is impressively combined with apples and kielbasa to create a unique and delicious dish.

Prep Time: 20 minutes

Cook Time: 30 minutes

Makes 6 (1-cup) servings.

1 can (14 1/2 ounces) chicken broth

1 cup uncooked bulgur (available locally)

1 teaspoon Rosemary Leaves, crushed

1/2 teaspoon Thyme Leaves, divided

1/2 teaspoon salt

1/4 teaspoon Sage, Rubbed

1 1/2 teaspoons olive oil

1 onion, sliced thin

1/2 pound kielbasa sausage, halved lengthwise and cut in 1/4-inch slices

1 Gala or Golden Delicious apple, cut in thin wedges

1 1/2 teaspoons Fennel Seed

1 tablespoon balsamic vinegar

Pour broth into liquid measuring cup. Add water to measure 2 cups.

Pour broth mixture into medium saucepan. Add bulgur, rosemary, 1/4 teaspoon of the thyme, salt and sage; bring to boil on medium-high heat. Reduce heat to low; cover and simmer 15 minutes or until liquid is absorbed and bulgur is tender. Set aside.

Heat oil in large nonstick skillet on medium heat. Add onion; cook 10 minutes or until caramelized, stirring occasionally. Add sausage, apples, remaining 1/4 teaspoon thyme and fennel seed; cook 10 minutes, stirring occasionally. Add balsamic vinegar and herbed bulgur; mix well.

Back home in the South, with classics from the neighborhood:

Peach Watermelon Salsa with Cinnamon Tortilla Chips
For a change of pace, try a fresh fruit salsa with lightly sweetened tortilla chips at your next cookout. The no-cook salsa is also great as a refreshing topper for simply grilled fish or chicken.

(photo above)

Prep Time: 10 minutes

Refrigerate: 30 minutes

Cook Time: 10 minutes

Makes 6 servings (1/4 cup salsa and 8 chips each).

Peach Watermelon Salsa

1 cup chopped peeled peaches

1 cup chopped seeded watermelon

3 tablespoons orange juice

1 tablespoon chopped fresh mint

1 tablespoon finely chopped red onion

1/2 teaspoon Thyme Leaves

Mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.

Cinnamon Tortilla Chips

2 tablespoons sugar

1 teaspoon Ground Cinnamon

6 flour tortillas (6-inch)

For the Chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Peach Watermelon Salsa.

More recipes are available and the combinations are endless.

That's ahn-DO-wee

There's something of a trans-Atlantic discussion ongoing with some folks on the BBC food board about Cajun and Creole cuisine, jambalaya and andouille, that fine sausage that makes food from Louisiana out of this world. I'm trying to share a recipe for Chef John Folse's andouille, a list he's generous enough to share on television, in his books and with food fans throughout the South:

1 tbsp dry thyme
2 tbsp cayenne pepper
4 tbsp salt
1/4 cup cracked black pepper
1/2 cup chopped garlic
1/2 pound pork fat
5 pounds pork butt (a whole pork shoulder)
6 ft beef middle casing

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.

Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder.

Tie both ends of the sausage securely using a heavy gauge twine.

In your homestyle smoker, smoke andouille at 175-200°F for approximately four to five hours using pecan or hickory wood.

The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.

Recipe by: Chef John Folse
Louisiana's Premier Products
2517 South Philippe Avenue
Gonzales, LA 70737
(504) 644-6000

Award-winning burgers .... click and cook

From the folks at Marx Foods in Seattle:

Would you be willing to try a Peanut Butter and Jelly Burger? If your taste buds are more mature than that, then how about an ostrich burger topped with an orange, olive and honey salsa? Or how delicious do fresh mozzarella, Campari tomatoes and basil oozing out from a sirloin burger sound? Our burger recipe contest just closed and we received a ton of very creative, to say the least, recipes!

The winning burger recipe (below) from our “Build the Best Burger Recipe Contest” is Hoisin Ginger Burgers with Lime Pickled Onions entered by Marc, author of No Recipes.

It was apparent people put a lot of time into creating their recipes. Some of our favorite titles included:

• My Big Fat Greek Burger (ground lamb mixed with fresh mint and rosemary, sandwiched between pita and finished with a cucumber, yogurt and mint dressing)

• Oh La La! Burgers (figs, walnuts, caramelized shallots and brie make this a delectable turkey burger)

• Under the Tuscan Sun Burger (think Italy with Parmesan cheese, ciabatta bread, fresh tomatoes and pancetta) If you ever find yourself in a burger rut or want to impress family and friends with a new twist on the classic meal, check out our inventory of 119 burger recipes. Every recipe entered in our contest can be found at our Blog.

Out of 119 recipes, Hoisin Ginger Burgers with Lime Pickled Onions, submitted by Marc from No Recipes came out as the best burger!

Hoisin Ginger Burgers with Lime Pickled Onions

This makes enough for 4 smaller burgers (perfect for a brioche roll), or 2 large 1/2 lb burgers. It took me about 45 minutes from start to finish but your mileage may vary.

for the patty:

1 lb of lean organic ground beef

1 green onion minced

2 cloves garlic minced

1 Tbsp minced cilantro

1 tsp minced ginger

1 Tbsp hoisin sauce

1 tsp sesame seed oil

1 tsp soy sauce

1/8 tsp ground white pepper

for the pickled onions:

1/2 red onion sliced into thin rings

1 tsp kosher salt

2 Tbsp water

juice from 1/2 a lime

for assembly:

brioche rolls (or other slightly sweet soft rolls) sliced

gruyere cheese sliced

sliced tomatoes

salad greens

sweet Thai chili sauce

Combine the ingredients for the patty with your hand; be careful not to over mix it. Form the patties and stick them on parchment paper until you’re ready to cook them.

For the pickles, just separate the onion into rings, cover with the salt and water and let it sit for about 15 minutes. When they’re starting to wilt give them a little “massage” to until they’re translucent. Squeeze out any excess water and dump out the brine. Return the onions to the bowl and squeeze half a lime onto the onions.

Grill/fry/broil the patty to your desired level of done-ness and while the burgers are cooking, cut the rolls down the center and toss them in a toaster oven with a layer of gruyere on the bottom half of each bun.

To assemble, just spread a little Thai chili sauce on the top half of the toasted bun. Place a burger on the cheese half of each bun, top with pickled onions, tomato and mizuna then figure out how you’re gonna fit it all in your mouth

Marc will win his choice of 10 lbs. of burgers and Palm Leaf Dinnerware … so he’ll have a stash of eco-friendly plates to serve all those burgers on.

Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli, entered by Hillary Omdal of Team O from Bothell, WA came in at a very close second.

We had an awesome variety of burgers entered using ingredients ranging from bison to black beans. Several ethnic recipes were entered including Indian, Thai, Italian and Himalayan burgers. And have you ever had a Peanut Butter & Jelly burger? You can now … check out comment #94.

All the recipes are indexed by burger type and comment number. Once you get to the original post, just scroll down to find the index. All the recipes are in the comment section. View all the recipes here.

Exploring olive oil from Spain

Americans love things from Spain. They love the vibrant culture that celebrates the good things in life: family, friends, delicious food, wine and olive oil. There’s no time like the present to celebrate Spain as this beloved country enters its peak festival season, with the annual Dia de Santiago in July, a prominent national holiday, and La Tomatina festival in late August – the world’s largest food fight.

Celebrity chef Dave Lieberman believes that you don’t have to take a trip to Spain to enjoy the merriment of the festival season. “Tapeo,” or tapas-style dining and entertaining, is a great way to experience the passion, infectious energy and the culinary fireworks of this celebrated nation in the comfort of your own home.

Spanish culture and cuisine embodies so many ideals we Americans have about entertaining – easy, yet impressive, and centered around superb ingredients, like Olive Oil from Spain, and shared with great friends,” says Dave Lieberman, the host of the Food Network’s “Good Deal” and “Eat This,” as well as author of Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone and Dave’s Dinners: A Fresh Approach to Home-cooked Meals. “Tapas dishes and ingredients are the perfect way to bring a slice of Spanish life to your traditional summer table.”

Great Tapas Begins with the Best Ingredients Tapas are snacks, canapés or finger foods served as a meal with a beverage. An array of dishes make up the traditional tapas menu, from olives to charcuterie, sizzling garlic shrimp, stuffed piquillo peppers, potatoes with spicy sauce and ham croquettes. Chefs around the world like Dave Lieberman are evolving this classic menu with contemporary twists and fresh approaches. However, they all agree great tapas dishes start with great ingredients like olive oil; the backbone of Spanish cooking. Olive Oils from Spain offer a range of unique flavors and aromas – from bold and spicy to subtle and rich – that capture the spirit of the Spanish countryside.

Ready to try Spain’s best kept secret? Dave Lieberman developed a collection of simple and chic tapas dishes that are sure to impress family and friends and get the party started.

This tapas menu showcases the versatility of Olive Oils from Spain. Begin your culinary journey with Fresh Chorizo and Piquillo Pepper Bites with Shaved Manchego Cheese. The spicy sausage, sweet red peppers and full-flavored Manchego cheese combine to be the perfect present for your taste buds.

Continue the fiesta with Lemon Poached Shrimp with Spicy Gazpacho. This quick and simple soup allows one of Spain’s most prized ingredients, olive oil, to take center stage. Olive Oil from Spain Garlic and Idiazábal Mashed Potatoes Cakes with Herbed Cream steal the show with creaminess and crunch; a playful twist on the classic croquettas.

Dave recommends rounding out your party menu with Fried Cauliflower with Pimentón and Olive Oil from Spain Aioli.

The World’s Leading Producer of Olive Oil

There are several affordable and great tasting Olive Oils from Spain. When you’re grocery shopping, look for the “Olive Oil from Spain” label, or check the back of the bottle for the country of origin, to ensure that you’re getting quality oil made from the world’s most famous olives. Since olive oil is a key ingredient in so many modern recipes it’s important to have a few bottles in your pantry at all times.

Similar to wine varietals, defining factors of the land, such as climate, soil and altitude, provide Spain’s olives with a variety of unique tastes: smooth, vibrant and bold. All these factors greatly enhance the taste of each oil. From the northern valleys of Catalonia to the southern region of Andalucia, Spain’s olive oils offer flavors that distinguish them from any other in the world.

With more than 300 million olive trees growing in a territory the size of Massachusetts, Spain is the leading producer of olives and the world’s leading producer of olive oil. The country generates, on average, one million tons of olive oil annually, which is enough olive oil to fill approximately 400 Olympic-size swimming pools.

There are a number of brands of Olive Oil from Spain available. Some popular and affordable brands, which can be found at your local supermarket include Goya, Pompeian and Star. Discovering the Delights of Olive Oil from SpainIntrigued, but not sure where to begin? Lieberman recommends experimenting in order to discover what types of olive oil suit your taste. To demonstrate the range of Olive Oils from Spain available, he put together some simple guidelines to help get you started:

Extra Virgin Olive Oil

This olive oil is the finest and is of the highest quality. Producers press olives immediately after they are picked from the tree during late Fall through Winter. The oil is therefore referred to as the “first cold pressed;” oil extracted from the olives by applying pressure without presence of heat (i.e., does not exceed 27ºC/ 80ºF). The result is an extra virgin olive oil that has a natural low level of acidity. It is ideal for drizzling, salad dressings, marinades, sauces, stews and soups.

Olive Oil

A much milder oil that is better suited for cooking. Olive oil is developed by combining refined olive oil (oil that has been processed to extract undesirable characteristics) with virgin olive oils. It is best used for baking, frying, grilling and sautéing.

Fried Cauliflower with aioli

Makes 8 to 10 servings
For the cauliflower:
2 dried bay leaves
1-2 teaspoons sea salt
Black peppercorns
1 large head cauliflower, core removed and broken down into florets
About 2 cups tempura batter (either from a packaged mix or homemade)
Extra Virgin Olive Oil from Spain
For the aioli:
1 tablespoon pimentón (Spanish smoked paprika)
1 fresh egg yolk
Couple pinches of salt
Juice of 1/2 a lemon
Extra Virgin Olive Oil from Spain

To make cauliflower:
Fill a large pot with water, add bay leaves, salt and peppercorns and bring to boil. Let mixture
simmer for 5 minutes. Add cauliflower florets and cook until fork tender, about 10 minutes.
Strain cauliflower and place on paper towels to cool and air dry.
Fill a medium-size, heavy sauce pan with 2-3”of Olive Oil from Spain. Heat oil to approximately
375 degrees.

Dip cooked cauliflower florets in tempura batter and drop into the hot oil. Fry for 3-4 minutes or
until the cauliflower turns golden brown. Remove cauliflower and place on paper towels to drain
any excess oil.

To make aioli:
Toast pimentón in a small skillet over medium-low heat until fragrant, about 4 minutes. Blend
pimentón together with the egg yolk, salt and lemon juice. Slowly drizzle in extra virgin Olive Oil
from Spain, blending continuously, to emulsify the aioli.
To serve:
Serve cauliflower florets with a side dish of aioli.
Recipe note:
Green beans, zucchini, broccoli or summer squash can be substituted for the cauliflower.

Lemon Poached Shrimp and Gazpacho

Makes 10 to 12 servings
For the shrimp:
3 quarts water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black peppercorns
1 pound medium shrimp, peeled and deveined
For the gazpacho:
1 cup soft insides of rustic bread loaf
1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
1/2 medium white onion, peeled and roughly chopped
1/2 red bell pepper, roughly chopped
1/2 green bell pepper, roughly chopped
4 cloves garlic, chopped
1/2 Thai chili, seeded and chopped
3 tablespoons sherry vinegar
2 tablespoons Olive Oil from Spain
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the garnish:
1/2 cup each finely diced red bell pepper and cucumber
Olive Oil from Spain

To make shrimp:
Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to boil, let
simmer 10 minutes. Remove and discard lemon and seasonings. Add shrimp to pot and poach for 2 to 3 minutes until cooked through. Using a slotted spoon, transfer shrimp to a large bowl of ice
water. Drain and refrigerate until ready to serve.
To make gazpacho:
Soak the bread in water for 10 minutes; drain and squeeze out excess water. Set aside. In a food
processor puree the tomatoes, cucumber, onion, peppers, garlic and chili. Add the bread, vinegar, Olive Oil from Spain, salt and pepper and process until smooth. Chill until ready to serve.
To serve:
Place a couple shrimp in a shallow bowl; pour gazpacho around. Sprinkle with diced red pepper
and cucumber. Drizzle with Olive Oil from Spain.

Potato Cakes

Makes 10 servings (20 potato cakes)
For the potatoes:
1 1/2 pounds russet potatoes (2 large), peeled and cut in large chunks
¼ cup Olive Oil from Spain
2 cloves garlic, smashed
3 tablespoons milk
¾ cup grated Idiazábal cheese
Salt and freshly ground black pepper to taste
1 large egg beaten
¾ cup fine dry breadcrumbs
Light Olive Oil from Spain for frying For the herb cream:
3 tablespoons Olive Oil from Spain
2 tablespoons basil leaves
2 tablespoons flat leaf parsley leaves
¼ cup crème fraiche
¼ cup sour cream
1 tablespoon lemon juice
Salt to taste
To make the potatoes:
In a small saucepan combine Olive Oil from Spain and garlic. Cook over low heat for 5 minutes. Remove from heat and cool. When cool discard the garlic.
Boil potatoes until fork tender; drain. Return potatoes to pot to dry. Mash potatoes leaving some chunks. Stir in 3 tablespoons garlic, Olive Oil from Spain, milk and cheese; season with salt and pepper. When cool enough to handle, form potatoes into small round cakes, about 2 inches in diameter. In a small bowl, beat egg with 1 tablespoon water. Dip each cake into egg mixture, then into breadcrumbs. Refrigerate at least ½ hour or overnight.
Pour enough light Olive Oil from Spain into a heavy skillet to cover the bottom with 1/4"of oil; set over medium heat. When the oil is hot pan-fry potato cakes until golden brown, 1 – 2 minutes on each side. Drain on paper towels. Top each potato cake with a dollop of herb cream and serve warm.
To make the herb cream:
In a blender puree the Olive Oil from Spain, basil, and parsley. Add the remaining ingredients and blend until just mixed. Refrigerate until ready to use.

Chorizo Bites

Makes 8 to 10 servings
1 pound fresh Chorizo sausage
1/2 pound Manchego cheese
6 – 8 Piquillo peppers, drained and cut into 1-inch squares
Olive Oil from Spain
To make the sausage:
Prick fresh Chorizo sausages in several places with the point of a knife. Grill sausages over
medium high heat until medium rare, about 3 minutes on each side. Set aside to drain on a paper
towel. When sausages are cool enough to handle, slice diagonally into 1/2-inch thick pieces.
Add Olive Oil from Spain to a sauté pan and sear Chorizo slices on both sides until well browned
and cooked through, 1 – 2 minutes for each side. Drain on paper towels.
To serve:
Using a vegetable peeler, shave cheese into very thin pieces. Top each piece of chorizo with a
shaving of cheese and a square piece of Piquillo pepper. Skewer with a toothpick. Drizzle with
Olive Oil from Spain and serve.

Shrimp Boil season rolls on

On the way back from the Gulf, within about the first 45 minutes of leaving the shore streets, you'll pass about 20 places peddling shrimp, all of which say "We pack to travel." It would be interesting down there to see a sign heading back north from the Gulf that said, "Nah, we don't pack to travel. Eat our shrimp here or go hungry."

I digress. Lots of folks know people who'll be heading to the beach this summer. Fewer than in past years, perhaps, with gas being higher than caviar, but nonetheless, people will go. And they'll come back with coolers full of shrimp packed to travel.

Sounds like time for a big ol' pot of water and some sweet corn on the cob.

“Nothing says summer like a shrimp boil,” according to Jasper White, Executive Chef at Boston’s Summer Shack restaurant. “Simple to prepare, easy to clean up and great for any size summer gathering, a shrimp boil is the perfect warm weather complement to an icy cooler full of your favorite brew.”

White has joined forces with OLD BAY Seasoning and a team of chefs across the country to add a whole new dimension to the ultimate casual summertime entertaining classic – the shrimp boil. Thanks to the popularity and accessibility of shrimp, the boil is a perfect change of pace from the typical barbeque fare, no matter how landlocked your summer get-together.

A one-pot wonder that needs no utensils or plates, the basic “recipe” is culinary simplicity at its best. Shell-on shrimp, potatoes, corn on the cob and onions are boiled in a mixture of water, OLD BAY and a can of beer (optional) for good measure. What’s more, the pot can be boiled over a campfire, on a grill or just the kitchen stove.

“In no time you’ll have a tasty shrimp boil that’s sure to be a crowd-pleaser,” said White. “A shrimp boil is great for a small or large gathering of friends and family; the rule of thumb is the bigger the crowd, the bigger the pot.”

Regional Riffs on the ClassicThough the basics of the boil may ring true from coast to coast, local favorite flavors and ingredients mix it up with regional variations. To help salute the shrimp boil this summer, fellow chefs from across the country have joined OLD BAY with their own deliciously distinctive twists:

For a Bostonian take on the boil, chef Jasper White includes littleneck clams and linguiça (a regionally popular Portuguese sausage).

Laurence Edelman, of New York hot spot The Mermaid Inn, shakes it up with local produce from New Jersey and a flavorful microbrew from Brooklyn.

The Franciscan Crab’s Andrea Froncillo gives the boil a San Francisco spin with locally grown garlic, fresh fennel, artichokes and tomatoes.

Rob Wickner and Delroy Powell, of Tampa Bay favorite Catch Twenty-Three, created a “Floribbean” shrimp boil with habanero peppers, sweet potatoes, Spanish onions and chayote squash.

Danton Nix, of Danton’s Gulf Coast Seafood Kitchen in Houston, adds spicy touches like ancho chiles and andouille sausage.

Serving a traditional OLD BAY shrimp boil is also a snap. It can be as simple as dumping the contents in the center of a paper-covered picnic table or party-sized serving tray. Then, let your crew roll up their sleeves and dig in. It’s the essence of casual summer enjoyment – eating with your hands, getting your fingers covered in flavor and trying something fun and new.
For more creative shrimp ideas and The Original OLD BAY Shrimp Boil (Shrimp Fest) recipe, visit the company web site.

The Original OLD BAY Shrimp Boil (Shrimp Fest)
Prep Time: 15 minutes
Cook Time: 30 minutes
What could be more fun? Newspapers covering the table. Fingertips full of flavor. No
food brings people together quite like a shrimp boil. Just roll up your sleeves and enjoy
piles of steaming, delicious shrimp.

4 quarts water (16 cups)
1 can (12 ounces) beer (optional)
1/2 cup OLD BAY Seasoning
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds unpeeled jumbo shrimp (21 to 25 count)

1. Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high
heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5
minutes. Add corn. Cook 7 minutes.
2. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or,
mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if
desired.
Makes 8 large servings.

Florida Shrimp Boil
Prep Time: 30 minutes
Cook Time: 30 minutesChefs Rob Wickner and Delroy Powell, from Tampa's beloved Catch Twenty-Three
restaurant, infuse this “Floribbean” boil with signature Latin flavors and Caribbean
influences.

4 quarts water (16 cups)
1/2 cup OLD BAY Seasoning
4 cloves garlic
2 chicken bouillon cubes
1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)
2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 large chayote squash, peeled and cut into 1 1/2-inch chunks
3 ears fresh corn, shucked and cut into 2-inch pieces
2 large Spanish onions, peeled and sliced
4 ribs celery, sliced diagonally
2 pounds unpeeled jumbo shrimp (21 to 25 count)
1 medium red bell pepper, sliced
1 lemon, sliced
Directions
1. Bring water, OLD BAY Seasoning, garlic, bouillon cubes and chile to boil in 12-
quart stockpot on medium-high heat. Boil 10 minutes.
2. Stir in sweet potatoes, chayote, corn, onions and celery. Return to boil. Boil 10
minutes. Add shrimp and bell pepper. Cook 3 to 5 minutes or just until shrimp turn
pink, stirring occasionally.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter.
Garnish with lemon slices.
Makes 6 large servings.

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.

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

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.

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

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.

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.

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.

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