Great Chefs on the 'Tube

The celebrated Great Chefs television programs are now on their own YouTube Channel.

Great Chefs – Great Cities launches the new channel, making these 80 shows available to be reviewed on one’s own personal schedule.

Great Chefs is one of the longest continuing cooking series, airing on The Discovery Channel, PBS, The Travel Channel, and finally on Discovery Home. Breaking the mold of studio-based cooking shows, Great Chefs programs are all shot on location in the kitchens of the world’s finest chefs. Each program presents a menu -- an appetizer, an entrée, and a dessert -- from three different Great Chefs.

The companion Great Chefs website, http://www.greatchefs.com/, includes a grid matching the programs to their menus, so that users can check to find a particular episode, then view it on YouTube.

All the recipes for all Great Chefs programs are also available on the website.

Among the featured chefs on the premiere series, Great Chefs – Great Cities, are Michael Lomonaco, Allen Susser, Julian Serrano, Robert Del Grande, Larry Forgione, Jean-Georges Vongerichten, Hubert Keller, Gerald Hirigoyen, Susan Spicer, Stephen Pyles, David Burke, Emily Luchetti (whose Marscapone Caramel Cream is pictured above), Michael Romano, Gary Danko, Rick Bayless, Bradley Ogden, Hans Rockenwagner, Roy Yamaguchi and Dean Fearing.

Great Chefs Television is based in New Orleans.

And more foodball, er, football food news

This will either be cool for tailgating with kids ... or it will creep you out.

From the Little Debbie camp:

Just in time for football, America’s favorite snack cake is getting into the game with fun and festive fare. We know when it comes to your favorite season, what you eat is as important as what you watch – so this year you can score big points when you serve up Little Debbie’s newest sweet treats. Football-shaped brownies will be a fan favorite whether you’re watching at home, packing them for tailgating, or passing them out after practice.

Little Debbie Football Brownies come individually wrapped, six to a box. Suggested retail price is $1.59. Catch them on shelves at supermarkets, mass merchandisers, dollar stores and supercenters nationwide through Super Bowl XLIII.

Tailgaters.... start your grills

The crazy-hair guy, Guy Fieri, has teamed up with a wine expert to bring us a slew of tailgating recipes. Must be football season, and nobody (Listen up, Big 10) nobody tailgates like we do in the South.

Bloody Mary Flank Steak
Courtesy Guy Fieri

1 c Tomato Juice (V-8 preferable)
½ c Vodka
1 t sea salt
1 t pepper (cracked fresh)
1t hot sauce
1 T Lemon juice
1 T Worchester sauce
½ T Garlic, crushed
1 t onion powder
1 t Celery seed
1 T Horseradish
4 T Olive oil
2-4lb Flank steak

Mix all ingredients in 1 gallon zip lock bag, mix thoroughly and add Flank steak. Let marinate for 24 to 48 hours.

Grill or pan sear over high heat, searing both sides, lower heat to medium and cook to medium rare.

Let stand covered with clean towel for 5 to 10 minutes and then cut on a bias against the grain.

Prep time: 15 min
Marinate time: 24 to 48 hours
Cook time: 15 to 25 min.
Ease of preparation: Easy



Brick In The Wall bird With Salsa Verde
Courtesy Guy Fieri

1 (4 to 6 pound) chicken
1 teaspoon dried rosemary
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried sweet basil
2 tablespoons extra virgin olive oil
Salsa Verde, recipe follows

Special equipment: 4 bricks covered in aluminum foil

Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.

In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture all over the chicken—under the skin, on top of the skin, and the inside cavity.

Heat a large sauté pan over medium high heat with oil, and place chicken cavity side down. Place another large sauté pan on top of the chicken, and place 4 bricks inside of the top pan.

Cook on medium high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F.

Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Inactive prep time: None
Ease of preparation: Easy

Salsa Verde
Courtesy Guy Fieri, December 2007

1/2 cup fresh basil leaves
1/2 cup fresh parsley
1/2 teaspoon red pepper flakes
1 tablespoon chopped garlic
1/2 teaspoon capers
1 teaspoon anchovy paste
2 tablespoons chopped jarred roasted red bell pepper
1 tablespoon chopped onion
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
Salt

In a food processor, puree all ingredients but oil until smooth. With machine running, slowly add oil until smooth. Season with salt to taste.

Yield: 1 cup
Prep time: 5 minutes
Cook time: none
Inactive prep time: none
Ease of preparation: easy


Dragons Breath Chili
Courtesy Guy Fieri

1lb Boneless chuck, cut ¼” cubes
1lb Ground beef, coarse grind
1lb Ground pork
1c Red bell pepper, diced
1c Green bell pepper, diced
¼ c Garlic, minced
2T jalapeno, minced
2c Red onion, diced
2c Tomato paste
1c Tomato paste
1c Chicken broth
12oz Beer, preferably Corona
3T Bacon grease –or-Canola oil
2T Butter
2t Onion, granulated
2t Garlic, granulated
3T Chili powder
2t Hot Paprika
2t Cumin, ground
1t Coriander, ground
2t Kosher salt
2t Cayenne pepper
2t Black pepper
4c Pinto beans with juice
4c Kidney beans with juice

In large stock pot over high heat, add butter and bacon grease/oil, then add peppers, garlic and onions and cook until caramelized. Add meat and stir lightly, trying not to break up ground beef too much, cook until meat is done.
Add tomato paste and sauce, stir for 2 minutes, then add beer and chicken stock. Next add all spices, and beans, lower heat and simmer for 2 hours.

Garnish with saltine crackers, green onions, and shredded cheddar cheese.

Prep time: 45 min
Cook time: 1 ½ hours
Ease of preparation: Moderate
Yield: 10- 15 servings



Jambalaya Sandwich
Courtesy Guy Fieri

¼ lb. Bacon, thick cut, diced
1 lb. Pork butt / pork loin (cut in ½ ” pieces)
1 lb. boneless chicken thighs (cut in ½ ” pieces)
1 lb. Smoke sausage (sliced ¼ “)
½ lb Andouille sausage (sliced ¼” )
2 c Red onions (chopped)
1 c Red bell peppers, thin julienne
1 c Green onions (chopped)
¼ c Parsley (chopped)
2 ea Celery stalk (thin sliced)
1 T Garlic, minced
1 t salt (to taste)
2 t Black pepper (to taste)
2 t Cayenne (to taste)
½ c Water
2 ea Sourdough bread loaves
1lb Harviti cheese, thin sliced


In a large cast iron pot, or heavy bottomed braising pan fry bacon, remove when cooked and drain on paper towel.

Preheat oven to 200 degrees, cut bread lengthwise and place in oven.

Add pork to bacon grease, and cook on medium to high heat until pork is ¾ done. Next add sausages, onions, and bell peppers, cook until onions are translucent.

Add chicken, celery, and garlic, parsely,3/4c green onions. Cook until chicken is done, then season with salt, pepper, and cayenne. Add water, stir thoroughly, cover and let sit for 15 minutes

Evenly add mixture and cheese to each loaf, top cheese with bacon and ¼ c green onions.


Chili Lime Corn on the Cob
Courtesy Guy Fieri, May 2008

4 ears of corn, in husk
3 Tablespoons unsalted butter, at room temperature
1 teaspoon lime zest
1 teaspoon chili powder
¼ teaspoon granulated garlic
½ teaspoon salt
½ teaspoon black pepper, freshly cracked

In a small bowl, combine butter, zest, chili powder, salt and pepper and set aside.

Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 – 45 minutes. Make sure to weigh down the ears so that they are fully submerged.

Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ear with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill for 15-20 minutes. Serve immediately.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 15-20 minutes
Inactive Prep time: 30-45 minutes
Ease of preparation: Easy

Kraft is introducing new LiveActive Chewy Granola Bars, the first non-refrigerated bar containing both a live probiotic culture and fiber. Probiotics are live cultures that exist naturally in the digestive system and are important to healthy digestive functions. They are also found in dairy products like yogurt and some natural cheeses.

With many Americans experiencing digestive health issues, these new bars offer a flavorful snack that helps naturally promote the health of the digestive system, anytime, anywhere.

LiveActive Chewy Granola Bars are the latest addition to the LiveActive line from Kraft and come in three great-tasting varieties – Blueberry Almond, Chocolate Raspberry and Peanut Butter.

Not Your Ordinary BarLiveActive Chewy Granola Bars are a good source of fiber and include a probiotic culture from Probi AB, a leading company in probiotic research and development. Plus, with chewy granola, delicious fruits and nuts and even chocolate flavor, these snacks are a tasty way to promote digestive health while on the go.

“I am always looking for simple steps that will help my clients take care of their digestive health,” said Leslie Bonci, MPH, RD of the University of Pittsburgh Medical Center. “The new LiveActive Chewy Granola Bars are an ideal solution because they taste great and help my clients easily infuse a probiotic culture and fiber into their active lifestyles.”

LiveActive Chewy Granola Bars are available in three flavors:
Blueberry Almond – a burst of blueberry mixed with a nutty almond twist
Chocolate Raspberry – the appealing combination of chocolate and raspberry flavor
Peanut Butter – featuring a creamy peanut butter layer

The Digestive Health DilemmaBetween 60 and 70 million Americans experience some sort of digestive health issue1. Many Americans are interested in learning about digestive health options, but according to a recent survey2 commissioned by LiveActive from Kraft Foods, consumers aren’t very familiar with probiotics. Nearly two-thirds of Americans (63 percent) polled claim they are not at all familiar with probiotics and only 13 percent of those who were familiar with them could define them accurately.

“LiveActive Chewy Granola Bars are a terrific example of Kraft’s commitment to providing consumers with great-tasting foods they can enjoy to help maintain their digestive health,” said Frank Bergin, senior director of marketing for LiveActive Chewy Granola Bars. “We want to provide consumers with delicious and convenient options like LiveActive Chewy Granola Bars that are effortless to grab and go.” Look for LiveActive Chewy Granola Bars from Kraft in the bars section of stores nationwide for a suggested retail price of $3.59.

About LiveActive The LiveActive product line makes it convenient to incorporate food and beverage options with digestive health benefits throughout the day. The bars are an addition to a delicious variety of products in the portfolio including LiveActive Natural Cheese Snacks from Kraft, LiveActive Cottage Cheese from Breakstone’s/Knudsen, LiveActive Cereal from Post and LiveActive On The Go Drink Mix from Crystal Light.

Tour de Pink

For the fourth year, The Hershey Company will turn pink in October to help raise awareness of breast cancer.

During Breast Cancer Awareness Month, the iconic Hershey’s Kisses Brand Milk Chocolates, Hershey’s Nuggets Chocolates, Hershey’s Syrup, York Peppermint Patties and Reese’s Peanut Butter Cup Miniatures will feature pink packaging to showcase the company’s commitment to educating women, supporting research and finding a cure for breast cancer, a disease that will affect over 182,000 women in 2008.

In addition, Hershey’s is hosting a four-day charity bike ride and virtual online charity ride inviting everyone to get involved and support the Young Survival Coalition (YSC), the premier international non-profit network of breast cancer survivors and supporters dedicated to addressing the concerns and issues unique to young women and breast cancer.

“The Hershey Company is committed to supporting breast cancer education and awareness. We want to offer real ways to get involved, so this year we added a virtual component to our annual four-day charity bike ride,” said Michele Buck, Senior Vice President, Global Chief Marketing Officer, The Hershey Company. “Breast cancer affects women of all ages, and we are dedicated to making a difference, contributing more than $1 million to the Young Survival Coalition in the past four years.”

Through action, advocacy and awareness, the YSC seeks to increase the quality and quantity of life for all young women affected by breast cancer by educating the medical, research, breast cancer and legislative communities and influencing them to address the incidence of the disease in women ages 40 and under. The YSC serves as a point of contact for young women affected by the disease.

“The Hershey Company’s commitment to the Young Survival Coalition funds vital programs and services for young women battling breast cancer,” said Lanita Moss, President and Co-Founder of the Young Survival Coalition. “Through the Hershey brands and Hershey’s Tour de Pink bike ride, we are fulfilling our mission to raise awareness and funds for young women and their families.”

The Hershey Company will donate $300,000 to the YSC in 2008, raising awareness for breast cancer and funding critical programming and research.

Join The Cause:

Hershey’s Tour de Pink and Virtual RideThe Hershey’s Tour de Pink – a four-day, 220-mile bike ride from Hershey, Pa., to New York City – will take place Oct.r 3 to Oct. 6. For the first time, this year people across the country can get involved in their community by joining the Hershey’s Tour de Pink Virtual Ride.

Challenging riders to pedal 220 miles by Oct. 6, the Hershey’s Tour de Pink Virtual Ride provides the resources to have people participate in the ride and raise funds for The Young Survival Coalition.

Virtual ride participants are required to raise a minimum of $250 in order to receive an official Hershey’s Tour de Pink jersey. Participants can choose a bike of their choice, from a stationary bike to a bicycle built for two, or a combination of bicycle types, to log the 220 miles required to complete the Virtual Ride. Participate as an individual or as a team and log miles online. For more information or to become a virtual rider and participate in your community, visit http://www.hersheyspledge.com/.

Pink Pride:

Hershey Limited-Edition Pink ProductsHershey limited-edition pink products will be available September through October at mass, grocery and specialty retailers. Products sporting pink packaging include: Hershey’s Kisses Brand Milk Chocolates, Hershey’s Nuggets Chocolates, Hershey’s Syrup, York Peppermint Patties and for the first time, Reese’s Peanut Butter Cup Miniatures. York Peppermint Patties also will turn its white peppermint centers pink in honor of Breast Cancer Awareness Month and the YSC.

About the Young Survival Coalition

The Young Survival Coalition was founded in 1998 by three women diagnosed with breast cancer under the age of 35 who were discouraged by the lack of information available to young women diagnosed with the disease. With revenues of $2.4 million, over 23,000 constituents, nine staff people and six affiliates, the YSC works to change the face of breast cancer by advocating for more research on young women and breast cancer and providing this underserved population with programs and services specific to them.

The YSC also provides a peer-support network of survivors as well as vital resources to decrease the sense of isolation felt by young women affected by breast cancer.

Making the best sandwich

G.L. Mezzetta, Inc., America’s number one producer of imported and domestic peppers and olives is challenging sandwich aficionados across the country to submit their recipes for the best sandwich ever. The Grand Prize winner of the First Annual Mezzetta Make That Sandwich Contest will receive $25,000 and a culinary trip and tour to Napa Valley, home of Mezzetta. Three runners-up will get $1,000 each.

“This contest officially marks the end of the boring, bland-wich sandwich,” explains Jeff Mezzetta, president. “Mezzetta products add so much flavor so easily there’s no reason to ever eat another bland sandwich.”

Mezzetta, a specialty foods company founded in 1935 in San Francisco’s North Beach, is considered part of the unique culinary heritage of the Bay Area, much like Dungeness crab and sourdough bread. Founder Giuseppe Luigi Mezzetta, an Italian immigrant, began his business selling imported Italian specialties to North Beach markets. Four generations later, the company is still family owned and operated and still producing great flavor-charged ingredients including their best-selling item—and one of the most popular sandwich toppers ever—the Peperoncini.

Mezzetta has launched the contest to celebrate the introduction of their new Deli-Sliced product line. Deli-Sliced was created to take a prep step out of the process and makes sandwich-building a snap. Tailor-made fixings in the new line include thinly sliced Hot or “Tamed” Jalapeños, Hot or Sweet Banana Wax Peppers, Roasted and Marinated bell Pepper Strips, Hot Cherry Peppers, and of course, Peperoncini.

But Mezzetta urges contestants not to limit their imagination to Deli-Sliced. There’s a huge variety of other great sandwich partners from the company, including olives, relishes, pickles, extra-virgin olive oil, sun-dried tomatoes…the list goes on. Mezzetta produces over 100 different food products that make adding tons of flavor to your meals as easy as opening a jar. Some of their most popular sandwich classics: Mezzetta Chicago-Style Italian Giardiniera, a savory sandwich mix of pickled cauliflower and carrots, is the secret ingredients in Chicago’s famous Italian Beef Sandwiches. And Mezzetta Hot Cherry Peppers (whole) have added zip to many a Philadelphia Cheese Steak.

Contestants can enter Mezzetta Make That Sandwich Contest in any or all of four categories: cold sandwich, hot sandwich, vegetarian, and hero (submarine-style) The Grand Prize winner will be selected from the category finalists. Entries will be judged on appearance, taste, creativity, and use of Mezzetta products. The contest ends soon— ends September 1, (Labor Day) 2008. More information is available at www.mezzetta.com or www.makethatsandwich.com.

Investing in breakfast

Breakfast is the only meal at our house that gurantees everyone will be in the same room for a meal. It's only natural, then, that breakfast is a big deal for us, especially during the school year. In the summer, there's a lot of toast, fruit and cereal, but when the school bell rings (or buzzes or dings or chimes, take your pick), the meals get heartier.

I grew up in a house in which the school-day breakfast was a free-for-all scavenger hunt. Most days, there wasn't anything but a glass of milk as we rushed out the door. Perhaps it's to overcompensate for that, but I'm determined my two (and their dad) will leave the house full-up and ready to go.

A typical breakfast in the fall includes two eggs, two pieces of bacon, two pieces of toast and a bowl of oatmeal or grits. For the fourth-grader. Sister eats about one-fourth of that, but still, she's cranky if her belly is empty.

The folks at Cabot creamery and cheese have taken note of breakfast's role in children's lives. According to the American Dietetic Association, more than 40 percent of girls and 32 percent of boys who are of school age, skip breakfast on a regular basis.

"Better academic and physical performance are just two of the benefits that eating a healthy breakfast (and lunch) can provide,” says Sara Wing, Registered Dietitian and Cabot Health Spokesperson. "They also provide your children with about half the vitamins and nutrients they need daily. After-school snacks are also important,” Wing says.

The effect of nutrition on children hasn't gone unnoticed.

Why are so many school kids starting off their day without eating what many health experts agree is the most important meal of the day? The reasons seem endless: they over-sleep, their parents are too busy, they want to lose weight, they are too rushed or they simply don’t want to be bothered making the meal. Some of these excuses are understandable — but none are good reasons for skipping the most critical meal of the day.

According to a recent study by pediatricians at the famed Boys Town Pediatrics in Omaha, Neb., breakfast affects a child’s overall performance during school by:
• providing energy needed to start the day
• eliminating hunger symptoms such as headache, fatigue and restlessness
• helping them to think faster and to respond more clearly to teacher questions
• increase mental performance
• making them less likely to be irritable
• causing them to be calmer and less anxious

The same holds true when it comes to lunch and after-school snacks says Wing.

"When helping your children make healthy meal choices, it is important to teach them these quick tips for healthy eating:

• always make sure your meal is made up of foods from at least two-to-three different food groups
• choose from fiber-rich foods like whole grains, fruits or vegetables
• include a protein source like lean meats, reduced fat cheese or yogurt, legumes or nuts
• set a good example – be sure to eat breakfast (and whenever possible, lunch) and dinner with your children
• let your children help plan your weekly breakfast and lunch menus

By following these tips, you can help ensure your child gets the nutrient sources they need to fuel the mind and body throughout the school day.

“After-school snacks are also important,” Wing says. “Take time to prepare after-school snacks for your kids – especially if you are not going to be home until dinner. The less junk food they have, the better. Be sure to have healthy snacks like fresh fruit, reduced fat cheese, rice cakes, muffins, whole grain cereal and yogurt on-hand and ready to eat - especially for latchkey kids. If healthy snacks are at hand and ready to eat, it’s a safe bet your child will want to eat them.”

Here’s Wing’s menu of easy-to-make Cabot recipes for school kids and grown-ups alike:


Breakfast Pinwheels
Makes 4 servings
1/4 cup fat-free ricotta cheese
1/2 cup grated Cabot 75% or 50% Reduced Fat Sharp Cheddar (4 ounces)
2 teaspoons powdered Ranch dressing mix
4 large whole-wheat tortillas
12 slices Canadian bacon

1. Combine cheeses and dressing mix; divide evenly among tortillas, spreading to edges. Place three bacon slices along center of each tortilla.
2. Roll up tortillas tightly. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
3. Remove from refrigerator and cut crosswise into 3/4-inch-thick slices to serve.

Nutrition Analysis
Calories 258 , Total Fat 10g , Saturated Fat 4g , Sodium 1146mg , Carbohydrates 14g, Dietary Fiber 9g, Protein 27g , Calcium 300mg

Apple Cinnamon Breakfast Quesadillas
Makes 4 servings
Nonstick cooking spray
4 (10-inch) flour whole-grain tortillas
1 cup chunky applesauce
1 cup grated Cabot 50% Reduced Fat Cheddar
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 tablespoon melted Cabot Salted Butter
1/2 cup Cabot Light Sour Cream

1. Preheat oven to 400°F. Coat baking sheet with cooking spray. 


2. Spread applesauce over two tortillas. Top with cheese and remaining tortillas.
3. In small bowl, mix together brown sugar and cinnamon. Brush tops of quesadillas with butter and sprinkle with half of sugar-cinnamon mixture.
4. Bake for 6 to 10 minutes or until golden brown. Set aside to cool.
5. Meanwhile, stir sour cream into remaining sugar-cinnamon mixture.
6. Cut each quesadilla into quarters. Serve topped with dollops of sour cream mixture. 


Nutrition Analysis
Calories 312 , Total Fat 10g , Saturated Fat 6g , Sodium 587mg , Carbohydrates 44g,
Dietary Fiber 11g , Protein 14g , Calcium 240mg


Cheeky Cheese Turkey Pockets
Makes 8 servings

1/4 cup plain low-fat yogurt
1/4 cup Cabot Light Sour Cream
1/2 cup bottled reduced-fat ranch salad dressing
3 cups chopped cooked turkey or chicken
1/4 cup chopped fresh broccoli
1/4 cup chopped apple
1/4 cup raisins
1/4 cup shredded carrot
1/2 cup grated Cabot 50% Reduced Fat Cheddar
1/4 cup chopped pecans
4 (6- to 7-inch diameter) whole-wheat pita bread rounds, halved crosswise

1. In small bowl, stir together yogurt, sour cream and ranch dressing.
2. In medium bowl, combine turkey or chicken, broccoli, apple, raisins, carrot, cheese and pecans. Add dressing mixture and toss to coat.
3. Spoon mixture into pita halves. Wrap each half tightly in plastic wrap and refrigerate for up to 24 hours.
4. Pack in insulated container with ice pack.

Preparation time: 15 minutes
Nutrition Analysis
Calories 285 , Total Fat 10g , Saturated Fat 2g , Sodium 409mg , Carbohydrates 26g,
Dietary Fiber 3g , Protein 23g , Calcium 80mg

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.

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