We were looking for something fun and apart from the usual dogs and burgers for Labor Day Weekend when we sighted this recipe for Grilled Skirt Steak with Avocado Corn Relish. It’s the creation of Chefs Mary Sue Milliken and Susan Feniger who developed it for our friends at the California Avocado Commission.
When not developing recipes for others the two Chefs hold sway at their own Border Grill, the hip, urban cantina in Santa Monica, California. You might also know them as the Food Network’s “Too Hot Tamales”.
The Border Grill’s Chef/Owners have always been champions of the environment and in recent years have stepped up their efforts with a host of environmentally-friendly policies at their restaurants. That includes serving sustainably harvested seafood and a program called "Good for the Planet, Good for You" giving guests the opportunity to choose dishes made with at least 80% plant-based ingredients.
Ingredients for 6 Servings
• ¾ Cup cumin seeds
• 6 Jalapeño chiles, stemmed, cut in half and seeded
• 4 Garlic cloves, peeled
• 2 Tablespoons cracked black pepper
• ½ Cup freshly squeezed lime juice
• 3 Bunches cilantro, stems and leaves
• 1½ Cups extra virgin olive oil
• 2 Teaspoons salt
• 3 Lbs. skirt steak, trimmed of excess fat and cut into 6 serving pieces
• Avocado Corn Relish (see make-ahead recipe below)
• Warm flour tortillas for serving
Avocado Corn Relish
• ¾ Cup extra virgin olive oil
• 4 Cups fresh corn kernels (about 5 ears)
• 1 Teaspoon salt
• ¾ Teaspoon freshly ground black pepper
• 2 California avocados, peeled and seeded
• 1 Large red bell pepper, cored and seeded
• 4 Poblano chiles, roasted, peeled and seeded
• 4 Scallions, white and light green parts, thinly sliced on the diagonal
• ½ Cup red wine
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Lightly toast cumin seeds in a dry medium skillet for about 5 minutes. Transfer to a blender. Add jalapeños, garlic, black pepper, salt and lime and puree until the cumin seeds are finely ground. Then add cilantro, olive oil and salt and puree until smooth.
2. Cut steak into 6 servings. Generously brush with marinade and roll into cylinder. Arrange steaks in shallow pan and pour the remaining marinade. Cover and refrigerate 24 to 48 hours before cooking. Cook steaks 3-4 minutes per side.
3. Heat about 2/3 of the olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
4. Cut avocados, bell pepper and roasted poblanos into ¼-inch dices. Add to corn along with scallions, red wine vinegar and remaining olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
Serving Suggestions: Serve with a lightly dressed green salad topped with Fresh California Avocado.
Copyright ©, Mary Sue Milliken and Susan Feniger, courtesy of California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
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As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Chef Ron Oliver has led his talented team to eight titles as Best Restaurant in San Diego. The fact that he seeks out the finest local, natural, and fresh ingredients to star in his tasty creations undoubtedly played a major role in his accomplishing that feat.
The Chef’s first cookbook, the “Flying Pans: Two Chefs, One World” was named one of the Top 10 Cookbooks in the United States. His passion for food and cooking extends to supporting local schools and helping young people learn food literacy by planting sustainable gardens. A true culinary artist, he also creates unique food-inspired art objects for his fans.
To say the least, we were very pleased when Chef Ron sent us his recipe for a Peach Margarita! Here’s what he says about his delicious refresher:
A perfect way to use sweet ripe summer peaches! This cocktail is inspired by the song ‘Watch Out’ from L.A. band Bliss Bomb - as it is sensual and potent but easy to enjoy. And you do need to "watch out" because a couple of these will get you.
Cheers!
Watch Out Peach Margarita Recipe
Ingredients for 2 Drinks
• 2 Teaspoons granulated sugar
• 1/2 Teaspoon ground star anise
• 1 Large ripe peach, peeled
• 1/4 Cup freshly squeezed lime juice
• 1/4 Cup peach vodka
• 1/4 Cup tequila
• 1 Tablespoon chopped crystalized ginger
• 2 Tablespoons agave syrup
• 8 Ice cubes
Preparation
1. Combine granulated sugar and star anise. Spread onto small plate. Rub cut side of lime around rims of 2 martini glasses to moisten rims. Dip rims into sugar mixture to lightly coat. Set aside.
2. Add remaining ingredients to blender. Puree until thoroughly blended and ice is finely pulverized. Pour into prepared glasses. Serve immediately.
Chef Ron Oliver
For lots more great stuff from the Chef, go to: Chef Ron Oliver’s Web Site
To learn more about Chef Ron's award-winning book, go to: Flying Pans: Two Chefs, One World
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Bellini (photo courtesy of Harvard Common Press)
When the occasion calls for a truly "classic" Champagne mixed drink the Bellini is an excellent choice. It is the creation of Harry Cipriani, the legendary bartender at Harry's Bar in Venice. He mixed up the first one in 1948. The story goes that the name traces its history to a fifteenth-century painter, Jacopo Bellini, known for a "pink glow" in his paintings, echoed nicely by the glow of the drink.
This version of the Bellini is included in “Champagne Cocktails, 50 Cork-Popping Concoctions & Scintillating Sparklers”, the new book from mixologist extroadinaire, A.J. Rathbun. He writes:
Remember old Harry and Venice and Jacopo and art the next time you have a Bellini, and you'll be better for it. You'll also be better if you can use white peaches in your puree, along with a bit of lemon juice (a trick I learned from cocktail genius Gary Regan), and always use the Italian sparkling wine Prosecco.
Cheers!
Ingredients for 2 Drinks
• 2 White peaches, pitted
• Ice cubes
• 1/2 Ounce freshly squeezed lemon juice
• 8 Ounces Prosecco
Preparation
1. Put the peach flesh and skin, one or two ice cubes, and the lemon juice in a blender. Blend until you have a smooth puree.
2. Pour 2 ounces of the precious puree into each of two flute glasses. Slowly, stirring gently with a long spoon, add 4 ounces of Prosecco to each glass. Serve immediately.
A Note: To track down white peach puree, go to: Perfect Puree
To learn more about the book in which this recipe is included go to: Champagne Cocktails, 50 Cork-Popping Concoctions & Scintillating Sparklers
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Alaskan Seascape (photo by Karen Freedman, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Leaves of thyme combine with plum tomatoes to create an instant sauce in this dish. Since the thyme crop has grown to feed the multitudes, all I had to do was pluck off some stems, pull the leaves off by pulling backwards, against the grain, and stir in the tomatoes. This is my kind of cooking. Almost no cooking. I usually cook this in a grill pan on top of the stove. Too hot to go outside and grill right now. I guess you could say I’m a fair weather griller. But that grill pan? Ah. That’s too easy for words. And, as usual, the success of this dish rests on the freshness of the fish. In Ireland last year, we ate fish until we grew gills, each one fresher than the last. Yum.
Ingredients for 2 Servings
• 4 Karge plum tomatoes, coarsely chopped
• 2 Shallots, chopped
• 3 Teaspoons chopped fresh thyme
• Sea salt and cracked black pepper
• 3 Tablespoons L'atunno Extra Virgin Olive Oil
• 2 6-ounce to 7-ounce Alaskan Cod fillets
• 12 Kalamata olives or other brine-cured black olives, pitted, halved
Preparation
1. Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Set aside.
2. Drizzle 1 tablespoon olive oil over fish fillets on both sides. Preheat the grill. Cook fish until opaque in the middle. Once you have turned the fish, spoon on tomato sauce on top.
3. Sprinkle with olives. Drizzle fish with remaining olive oil. Serve on a warmed dinner plate.
Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight loss, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To have a look at a selection of award-winning olive oils produced in the US, go to: Premium Olive Oils from California
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morgueFile.com)
We’ve said it before, there seems to be nowhere too distant for our friend Gary Regan to wander in his search for ever more exotic and tasty cocktails. He was recently spotted in Athens, at an outdoor bar by the name of Balthazar, enjoying a tequila-based drink mixed by José Luis Leon, who had recently arrived from Mexico for the international bartender competition. The glass from which our friend sipped was rimmed with dried grasshoppers, something even our seasoned eyes have never beheld.
Gary is famed as an author with expertise on all things connected to spirits and mixology, including an astounding knowledge of the history of booze. His diligent scholarship even earned him considerable face time on The History Channel. Gary’s unfailing humor and good manners are well known to those who regularly read The Cocktailian, his column in the San Francisco Chronicle. That’s not to say every utterance is of immediate use. Consider this bit of knowledge he recently shared with the readers of his column:
When I think of grasshoppers, I automatically think about Saint Urho, the man who drove all the grasshoppers from Finland. You don't know about St. Urho? There's a statue of the man in Menahga, Minnesota, and St. Urho's Day, March 16, is a big deal in Menahga and in more than a few other Finnish communities, too.
It seems St. Urho saved the vineyards of Finland from a plague of grasshoppers by shouting something akin to "Grasshopper, grasshopper, go to the devil." Gary likes to think St. Urho actually existed and he’ll get no argument from us.
Anyway, we are not going to share a recipe that calls for ground grasshoppers. We don’t know where to tell you to find them. Instead, we offer the Mink Coat & No Manners, a simple but tasty tequila-based cocktail served by our friend Gary at a party in Athens.
Ingredients for 1 Drink
• 1 1/2 Ounces Don Julio Blanco Tequila
• 1/2 Ounce green Chartreuse
• Pinch of cayenne pepper, for garnish
Preparation
Stir all ingredients over ice; strain into a chilled sherry copita glass. Garnish with a sprinkle of cayenne pepper on top.
Cheers!
Gary Regan Himself
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby”, go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee, go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter, go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Citrus Salad (photo courtesy of Bartleby Press)
Chef Jacques Haeringer recommends a relaxing, light meal served alfresco after a long hot day and his Citrus Salad with Ginger Recipe offers either a refreshing appetizer or a flavorful dessert for just such an occasion.
Dining outside on a clear warm evening is a lovely way to end a hot day. Eating alfresco lends a festive air to any meal. Maybe you are planning a picnic supper for an outdoor concert, a romantic boat ride, a romantic meal on your balcony or just out in your backyard. “Romantic meals are a tradition at L’Auberge Chez François,” explains Chef Jacques.
“It’s a tradition based on our philosophy that life’s memorable moments are not complete without a festive meal. The food maybe delicious, but it is the thought and energy you put into preparing and serving a meal that is romantic and special.”.
Chef Jacques suggests you serve his recipe with a delicious non-alcoholic beverage like a sparkling apple cider, or a nice sparkling wine or Champagne
Citrus Salad with Ginger Recipe
Ingredients for 2 Servings
• 2 Oranges
• 2 Small grapefruits
• 1 Banana
• 1 Teaspoon finely chopped fresh ginger
• 2 Tablespoons evaporated cane juice
Preparation
1. Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice the banana into 1/4 inch rounds.
2. Place the prepared fruit in a bowl. Add the ginger and sweetener. Allow to marinate in the refrigerator for at least 1/2 hour before serving. Garnish with mint leaves.
Variation: Sweeten with honey
Ginger is credited with aiding in digestion, improving circulation, and even protecting against motion sickness.
Copyright Chef Jacques Haeringer from Two for Tonight, Bartleby Press; $26.95; ISBN: 0-910155-43-7
For more recipes from Chef Jacques have a look at his book, go to: Two for Tonight: Pure Romance from L'Auberge Chez Francois
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Vanderbilt Avenue Martini (photo courtesy of Harvard Common Press)
This drink's name comes from the address of a posh New York City bar, The Campbell Apartment, in which it was first mixed and served. I have spent many pleasant evenings there with friends after work on Friday. Stop by and ask for Paris at the bar and tell him Jeff Deasy says hi. If you won’t be getting there anytime soon, you can still enjoy some savory sipping by making it at home.
The recipe is included in Paul Abercrombie’s fine new book (page 133), “Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails.” The book makes it possible to mix cutting edge creations at home with a collection of 100 eco-friendly, organic cocktails featuring cutting edge flavors and fresh ingredients. Along with all the recipes the author fully details everything you need to know to build a green bar.
Something about the taste of sage makes a cocktail feel more dressed up, though cucumber says casual to me. Put them together, add hints of flowers and pineapple, and you've got a drink that tastes and feels just as comfortably refreshing in a lawn chair by the pool as in a luxury penthouse.
Ingredients for 1 Drink
• 2 Organic sage leaves
• 1 Ounce organic cucumber vodka
• 3/4 Ounce fresh organic pineapple juice
• 1/2 Ounce elderflower liqueur
• Organic Vanilla Bean-Infused Sugar (recipe follows)
Preparation
1. In a cocktail shaker, gently muddle one of the sage leaves (but don't mangle it). Add the vodka, pineapple juice, and elderflower liqueur, and fill the shaker with ice cubes. Shake vigorously, then strain the mixture into a martini glass rimmed with the infused sugar (see below).
2.Place the remaining sage leaf in the palm of one hand and "spank" it with the other to release its aroma. Float the leaf in the center of the drink as a garnish.
Organic Vanilla Bean-Infused Sugar Recipe
In a sealable container, bury 2 to 3 organic vanilla beans, each slit lengthwise with a paring knife, in 1/2 cup organic raw sugar. Allow to sit overnight, covered, at room temperature. Remove the vanilla beans from the sugar and pour the infused sugar into a small saucer. Moisten the rim of a cocktail glass with a small slice of lemon or lime, then invert the glass and dip it into the sugar.
To learn more about the book in which this recipe is included go to: Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Strawberry Fields Cake with Buttercream Frosting (photo courtesy of Book Publishing Company)
This recipe for Strawberry Fields Cake with Unbeatable Buttercream Frosting is Sharon Valencik’s vegan take on strawberry shortcake. It is a really simple way to dress up vanilla cake to impress your guests. Try it when extra-sweet strawberries are in season.
Sharon comes from a lineage of artistic chef matriarchs and has been baking since the age of 5. This recipe comes from her newly released book, “Sweet Utopia: Simply Stunning Vegan Desserts” from Book Publishing Company. The book is a delicious resource (with beautiful photos) for folks allergic to eggs, those avoiding cholesterol and limiting saturated fat, anyone who wants to live more lightly on the planet, or dessert connoisseurs looking for a new twist on old favorites.
Sharon invented the colorful frosting out of necessity when she had to make Valentine’s Day cupcakes for my son’s school and didn’t want to use food coloring. Instead, she relied on the power of beets for a brilliant effect. Tastes as good as it looks!
Ingredients for 12 Servings
Strawberry Fields Vamilla Cake
• 2 Pounds fresh strawberries, hulled and sliced
• 2 ½ Cups all-purpose flour
• 2 Teaspoons baking powder
• ½ Teaspoon baking soda
• 2 Cups powdered sugar
• ½ Cup vegan butter substitute, at room temperature
• 1 ¾ Cups soymilk
• 2 Tablespoons lemon juice
• 2 Teaspoons grated lemon peel
• 1 Tablespoon vanilla extract
• 1 Teaspoon white vinegar
Buttercream Frosting
• 4 Cups powdered sugar
• 1 1/3 Cups vegan butter substitute, slightly softened but not at room temperature
• 2 Tablespoons plus
• 2 Teaspoons beet juice (use canned or fresh juice)
• 1 1/4 Teaspoons vanilla extract
Preparation
Strawberry Fields Vamilla Cake
1. Preheat the oven to 350 degrees Farenheit and oil and flour two 8-inch round cake pans. Combine the flour, baking powder, and baking soda in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until smooth. Beat in the soymilk, lemon juice, lemon peal, vanilla extract, and vinegar. Stir in the flour mixture and mix until just combined, making sure there are3 no lumps.
2. Pour evenly into the prepared pans. Bake for about 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Cool on racks.
Buttercream Frosting
1. To make the frosting, combine all the ingredients in a food processor or blender and process until creamy. Refrigerate until ready to use.
2. To assemble, remove the cooled cakes from the pans. Spread about one-third of the frosting over 1 of the cakes and arrange half of the strawberries over it. Place the second layer on top of the strawberries and spread the remaining frosting over the top and sides of the cake. Decorate the top and sides of the cake with the remaining strawberries. Cover and store in the refrigerator. Serve as soon as possible.
Note: You can prepare the frosting up to a day in advance. Spoon it into a large zipper-lock plastic bag and store it in the refrigerator. When you are ready to frost the cake, cut a small slit in a corner of the bag and squeeze the frosting onto the cake.
To learn more about Sharon’s terrific new book, go to: Sweet Utopia: Simply Stunning Vegan Desserts
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Slap and Tickle (photos courtesy of The Harvard Common Press)
“Why such an absurd name? Because it's exactly what this beverage will do to you if you overindulge. Think of this as a Deep South-Long Island iced tea. It goes down very smoothly but with quite a punch.” So writes Fred Thompson, the creator of this cocktail recipe.
The Slap and Tickle is featured on Mr. Thompson’s newly published ode to the great American whiskey, “Bourbon, 50 Rousing Recipes for a Classic American Spirit” (page 46). It’s a thoroughly entertaining celebration of the uniquely American spirit in all its forms. The history the author serves up is a very pleasant read and the lovely photography accompanying the drink recipes is all the inspiration needed to break out the shaker and stirrer.
Bourbon is not only the Great American Whiskey, it is one of the world's finest. Most bourbons come from Kentucky, but bourbon can be made anywhere in the United States as long as it is blended from grains that are at least 51% percent corn and stored in charred new oak containers. When aged in the oak containers for at least two years it qualifies as straight bourbon whiskey. Filter it through charcoal and it becomes Tennessee whiskey.
Ingredients for 1 Drink
• Ice cubes
• 1 Ounce bourbon
• 1 Ounce brandy
• ½ Ounce Southern Comfort
• 1 Ounce vodka
• 1 Ounce ruby red grapefruit juice
• 3 Ounces fresh pineapple juice
• 1 Ounce freshly squeezed orange juice (from about 1/4 orange)
• 1 Tablespoon grenadine
Preparation
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, brandy, Southern Comfort, vodka, all the juices, and the grenadine to the shaker. Shake vigorously until the drink is cold.
2. Fill a highball glass halfway full with ice cubes, and strain the concoction into the glass. Serve immediately.
For more information on Fred Thompson’s ode to the Great American Spirit, go to: Bourbon, 50 Rousing Recipes for a Classic American Spirit
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Romaine Lettuce (photo by Bosela, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
The salad’s creation is generally attributed to restaurateur Caesar Cardini (an Italian-born Mexican). Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. As his daughter Rosa reported, her father invented the dish when a rush of customers on the 4th of July in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing by the chef.
The original Caesar salad recipe did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad. Low carb dieters will want to avoid the croutons.
In the book From Julia Child’s Kitchen, Julia Child describes how she ate a Caesar salad at Cardini’s restaurant when she was a child in 1920s, and some 50 years later she called Cardini’s daughter, in order to discover the original recipe. In this recipe, lettuce leaves are served whole on the plate, because they are meant to be lifted by the stem and eaten with the fingers. It also calls for coddled eggs and extra virgin olive oil.
About the only accommodation we need to make for The Silver Cloud (low carb) Diet is to dispense with the toasted croutons. Once you’ve reached goal weight, you can certainly give yourself a crouton or two.
Linda's Caesar Salad Recipe
Ingredients for 4 servings
• 1 Head romaine lettuce, washed and dried in paper towels, then cut into four parts, lengthwise
• 2 Tablespoons extra virgin olive oil
• 2 Cloves fresh crushed garlic
• ½ Teaspoon sea salt
• ½ Teaspoon cracked black pepper
• 1 Tablespoon red wine vinegar
• 2 Tablespoons fresh squeezed lemon juice or lime juice
• 1/2 Teaspoon Worcestershire sauce
• 2 Raw or coddled* egg yolks
• 3 Tablespoons freshly grated Parmesan cheese, plus more to sprinkle on top
Preparation
Keep lettuce chilled until time to serve. The most dramatic way to present this salad, is the way Caesar Cardini did. Get a big wooden salad bowl. Come to the side of the dining table where your eager guests await and make the dressing before their very eyes. Use a fork to whisk oil, garlic, salt and pepper together. Drizzle in vinegar and lemon juice + Worcestershire. Whisk again. Add egg yolks and whisk thoroughly to make an emulsion. Add parmesan cheese. It is best to let the dressing stand a few minutes to let the flavors meld. Add lettuce and turn until all sides are coated (You may want to do this one at a time), then transfer each quarter to a dinner plate. If you wanted to get fancy you could top the salad with grilled chicken, or Italian tuna straight out of the can, or poached salmon. Now that’s lunch.
*Although the risk of salmonella is slight because the dressing is so acidic, some who feel they have compromised immune systems, nursing mothers, and little children and older folks might feel more comfortable coddling the eggs. Nothing could be simpler. Heat water in a small sauce pan. Add a teaspoon of vinegar. Crack the egg and slide it into the simmering water. Don’t let the water boil hard. Cook just until the yolk has a film over it. Lift it from the water with a slotted spoon. You can use the whole egg or just the yolk, which should break nicely into a golden yellow yum. Hold the egg in a small oiled bowl or ramekin until you are ready to compose the salad.
Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To have a look at a selection of award-winning olive oils produced in the US, go to: Premium Olive Oils from California
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Green Tea Mojito (photo courtesy of Harvard Common Press)
Organic is everywhere these days, including the cocktail scene. Trendsetting bars and bartenders across the country are adding organic drinks to their menus.
This recipe is author Paul Abercrombie’s green twist on the Mojito, a classic Cuban cocktail well suited to warm weather sipping. It appears on page 117 of his new book, “Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails.” The book makes it possible to mix cutting edge creations at home with a collection of 100 eco-friendly, organic cocktails featuring cutting edge flavors and fresh ingredients. Along with all the recipes the author fully details everything you need to know to build a green bar.
The health benefits of green tea are well known. But what may not be as celebrated is how well it works with mint and rum to make a remarkably refreshing summer thirst quencher. If possible, use freshly picked mint leaves from your garden.
Ingredients for 1 Drink
• 1 Tablespoon freshly squeezed organic lime juice
• 4 Large organic mint leaves
• 2 Teaspoons organic sugar
• 3 Ounces brewed organic green tea, cooled to room temperature
• 1 Ounce organic white rum
Preparation
1. In a Collins glass, muddle the lime juice, mint, and sugar together until the mint is bruised.
2. Fill the glass three-quarters full with ice cubes, pour in the green tea and rum, and stir well.
To learn more about the book in which this recipe is included go to: Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Peach Tree (photo by Álvaro Daniel González Lamarque, courtesy of morgueFile.com)
Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has a terrific book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a recipe from her book that was inspired by her family’s purchases from the farm stand at Briermere Farm on the North Fork of Long Island. On the way home from their summer house the family would “stop to stretch and pick up fresh vegetables and a couple of their homemade pies.” Melissa writes, "Their peach raspberry pie alone made the entire trip worthwhile.” This recipe is Melissa’s take on that old family favorite.
Ingredients for One 10-Inch Pie
For the Piecrust see the Flaky Pie Dough recipe on page 137 of Melissa’s book, use your own recipe or purchase one ready for the oven.
For Peach Raspberry Pie Filling
• ¾ Cup sugar, plus 2 teaspoons for sprinkling
• 2 Tablespoons cornstarch
• 2 Tablespoons tapioca pearls, ground to flour in a spice grinder
• 1/8 Teaspoon of salt
• 6 Cups peeled & sliced ripe peaches (about 3¼ pounds)
• 1 Dry pint fresh raspberries
• Finely grated zest of 1 lemon
For the Egg Wash
• 1 Large egg
• 2 Tablespoons heavy cream
• 1 Pinch of kosher salt
Preparation
1. Roll out the pie dough into two rounds, 14 inches wide and ¼ inch thick. Gently fit onto a 10-inch pie plate, and lay the other flat on a cookie sheet lined with parchment paper or aluminum foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
2. Before you make the filling, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling:
1. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
2. In a large bowl, stir together the peaches, raspberries, and zest. Sprinkle the sugar mixture over the fruit and stir gently to combine.
3. Pour the fruit mixture into the unbaked pie shell.
4. Place the second dough layer over the filled pie shell. Fold under the edge and crimp.
To Complete the Pie:
1. For the egg wash: Using a fork, combine the egg with the heavy cream and salt.
2. Brush the top crust with the egg wash and sprinkle with the 2 teaspoons of sugar. Cut 4 steam vents in the top crust.
3. Place pie plate on the prepared cookie sheet. Bake for 1 hour and 45 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool to room temperature before serving.
Melissa says, “Fresh fruit pies are best eaten the day they are baked. This pie tastes great with freshly whipped cream (page 131).”
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Fresh Crab (photo by Schmitee, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Quick. How many dishes can you name that owe their fame to the moniker of the person credited with inventing the dish? Caesar Salad. Pavlova. Chicken Stroganoff. Oysters Rockefeller. Every one of these recipes was named for the person who either invented the dish, or revered it.
Today, we’re gonna make a Crab Louis. No. It was not named for a French King. But rather for a Spokane, Washington hotelier named Davenport, yes, Louis Davenport, who kept inventing dishes for the ubiquitous Dungeness crab that abounds on the Pacific coast.
Like many of the other famous dishes named for a person, the Crab Louis is known for its sumptuous dressing made on a mayonnaise base. And like a lot of other famous dishes, it fits perfectly well into the Silver Cloud Diet.
Cause, like we keep telling you, on the Silver Cloud, you do not have to suffer. We’re gonna give you a series of these famous dishes which taste great and will help you stick to your diet with aplomb. Stay tuned for some of the other dishes mentioned above, as well as other recipes to make you glad you’re on your Silver Cloud.
Crab Louis Recipe
Ingredient for 4 Servings
• 3 Cups mesclun salad greens
• 1 Pound fresh jumbo lump crab meat, picked over (Blue, Dungeness or Swimming)
• 4 Medium tomatoes, quartered
• 4 Hard-cooked eggs, peeled and quartered
Louis Dressing
• 1 Cup mayonnaise
• ¼ Cup heavy cream, whipped
• 2 Tablespoons minced scallions
• 2 Tablespoons minced parsley
• 2 Tablespoons minced tomato
• 2 Tablespoons minced green bell pepper
• 2 Teaspoons lemon juice + grated zest of half a lemon
• 1 Teaspoon prepared horseradish
• Sea salt and coarse ground pepper to taste
Preparation
On dinner plates, divide the salad greens, mound crab on top, then stir together dressing and spoon over the crab. Garnish each plate with tomatoes and eggs.
Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Venetian-Style Grilled Lobster (photo courtesy of The Harvard Common Press)
Thriving among the many rocks in the cold, shallow waters along the coast of Maine is an incomparable delicacy, the Maine Lobster, one of the country’s most sustainably harvested seafoods. Lobster used to be a poor man's shellfish. Back in the day they were so numerous around Cape Cod that residents deemed them pests. Now, of course, lobster is a luxury food.
Grilling lobsters can seem daunting at first, but it's essentially easy if you follow the preparation steps below. The recipe is the creation of Karen Adler and Judith Fertig, affectionately known as the ‘BBQ Queens’. They’ve authored more than 20 cookbooks and taught thousands of students the secrets of grilling, smoking, planking, and cooking fish and shellfish. You might have seen them when they appeared on the Food Network's 'Grill Gals' special.
This recipe comes from their newly released book, “25 Essentials: Techniques for Grilling Fish.” The book is an inexpensive “must have” for those who love both seafood and outdoor grilling.
Ingredients for 8 Servings
• Eight 1¼ to 1½-pound Maine Lobsters
• Extra virgin olive oil
• Kosher or sea salt & freshly ground black pepper to taste
• ½ Cup chopped fresh flat-leaf parsley
• 2 Lemons, quartered
Preparation
1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head, or do it yourself with a chef's knife.
2. Prepare an indirect hot fire in a grill. Oil the grill grates.
3. Brush both sides of the lobsters with oil. Place the lobsters cut side down on the grill for 4 or 5 minutes, or until you see grill marks. Turn the lobsters over and cook until the flesh is firm and white, another 3 to 4 minutes. If the lobster is not done, move to the indirect side of the grill and continue to cook for several more minutes until the desired doneness is reached. Do not overcook or the meat will be rubbery.
4. Place flesh side up on plates or a platter, drizzle with olive oil, season to taste with salt and pepper, and sprinkle with the parsley. (Of course, if you have your heart set on drawn butter with your lobster, who are we to deny you?) Serve with quartered lemons so each diner can squeeze lemon juice on the lobster, if desired.
For more info about the book in which this recipe is included, go to:25 Essentials: Techniques for Grilling Fish
To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Classic Mint Julep (photos courtesy of The Harvard Common Press)
There’s no more American Holiday to celebrate than the 4th of July and this recipe offers a terrific twist on that timeless southern cocktail, the mint julep. It’s the creation of Chris McMillian who reigns supreme at the Bar on Common in New Orleans Renaissance Pere Marquette Hotel. His take on the mint julep? “Who has not tasted one has lived in vain.”
Mint juleps made Chris’s way may not be entirely traditional, but they are damn good. This recipe is featured Fred Thompson’s newly published ode to the great American whiskey, “Bourbon, 50 Rousing Recipes for a Classic American Spirit” (page 29). It’s a thoroughly entertaining celebration of the uniquely American spirit in all its forms. The history Mr. Thompson serves up is a very pleasant read and the lovely photography accompanying the drink recipes is all the inspiration needed to break out the shaker and stirrer.
Silver-plated julep cups are the preferred vessel for this refresher, but experience tells that a chilled old-fashioned glass will do nicely in a pinch.
Ingredients for 1 Drink
• 12 to 15 Fresh mint leaves, plus 1 sprig for garnish
• 1 Ounce peach syrup, such as Monin
• Finely crushed ice
• 2½ Ounces bourbon
• Superfine sugar
Preparation
1. Place the mint and ¼ ounce of the peach syrup in a julep cup or old-fashioned glass and gently crush the mint leaves with a wooden muddler, working them up the sides of the glass.
2. Loosely pack the glass with finely crushed ice, then add your bourbon. Drizzle the remaining peach syrup on top. Lightly dust the mint sprig with sugar, and garnish the drink with it. Serve immediately.
For more information on Fred Thompson’s ode to the Great American Spirit, go to: Bourbon, 50 Rousing Recipes for a Classic American Spirit
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Grilled Shrimp & Avocado (Image courtesy of California Avocado Commission)
Grlling season is at its height and our friends at the California Avocado Commission have sent us a recipe for a grilled appetizer that’s simple, stylish and a flavorful delight for you and your guests. Here’s what they had to say about their recipe:
An elegant appetizer or first course that's ready in minutes. Kids or guests can help with the preparation and assembly. You can serve this recipe many ways. Serve two rolls per person as suggested for a large appetizer or first course, or serve just one roll per person for a small appetizer. Or place on serving on top of a bed of baby lettuce or greens topped with your favorite vinaigrette and serve as a warm entrée salad.
Avocados aren’t just delicious, they offer terrific health benefits as well.
Ingredients
• 2 Tablespoon fresh lemon juice
• 1 Ripe Fresh California Avocado, halved, pitted, peeled & sliced into 2 strips per serving
• 12 Thin slices of La Quercia Prosciutto Piccante
• 12 Small fresh basil leaves
• 12 (25-30 size) Medium shrimp, peeled, deveined and cut in half lengthwise
• 1 Tablespoon L'Autunno Blend Extra Virgin Olive Oil
Instructions
1. Dip each avocado slice in lemon juice; set aside.
2. To prepare, lay a piece of prosciutto flat on cutting board. Top with 1 basil leaf, 1 slice of avocado and 2 shrimp halves. Roll until compact and brush with olive oil. Repeat for each roll.
3. Grill over coals covered with grey ash. Cook each side for 3 minutes.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright Courtesy of California Avocado Commission
To learn more about La Quercia's critically acclaimed, artisan cured meats, click on either of the following:
Prosciutto Piccante
Green Label Organic Prosciutto
To order a world class, hand-crafted olive oil from beautiful Mendocino, go to: L'Autunno Blend Extra Virgin Olive Oil
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The Springbok (photo courtesy of Distell)
The global party is well underway in South Africa as the world’s best play for the World Cup. Supporters of Italy and France may be in despair, but millions of fans harbor high hopes for their nations’ chances for the ultimate celebration.
It is far too early to say who will win the world championship, but just a great showing will be plenty of reason for a celebration in many countries. And what could be better to toast a team’s success at the World Cup than a shooter named for Africa’s fleet gazelle, the Springbok, made with Amarula Cream from South Africa.
The marula tree grows wild on the Savannah. The tree’s fruit is gathered and the flesh pulped, sweetened and fermented. The resulting "marula spirit" is matured in oak casks for two years, and finally blended with fresh cream to create a smooth distinctive cream liqueur. The tree is protected under South African law, which ensures eco-friendly treatment and sustainability.
The Springbok is simple to make, lovely to look at, and smooth going down!
Ingredients for 1 Shooter
• ½ Ounce Amarula Cream
• ½ Ounce Crème de Menthe
Preparation
Layer each of the ingredients into a shot glass by pouring very slowly over the back of a spoon. Pour the Crème de Menthe first and then the Amarula Cream.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Strawberries (photo by Ken Hammond, courtesy of USDA)
Written by Rachel Dreskin Fingerman, Seasonal Brooklyn
It is officially strawberry time here in the Northeast. If you take a trip to the farmers market this week you'll almost certainly see rows and rows of neatly lined up cartons filled with bright red, fragrant little berries. If you're a big strawberry fan, now is the time to go a little crazy. They are just so good and so sweet right now. Plus, buying strawberries while they are in season usually results in a lower price point as well. Win, win.
Also, strawberries are an excellent source of vitamin C and flavonoids. Makes them just a little sweeter, doesn't it?
When choosing strawberries, look for berries that are firm and fragrant with bright green tops and little or no white flesh (strawberries do not continue ripening after they are picked). Check the carton for any staining, as staining can be the sign of a mushy berry or over ripeness. They perish quickly, so store them in the refrigerator wrapped in or on paper towels. Wash them just before you are going to eat them and do not remove the stems until after they are cleaned (removing the stems before washing will allow water to seep into the berry, causing it to loose some of its vitamin C content and become waterlogged).
When making jam, the rule of thumb is to use 1 part fruit to 1 part sugar but I tend to use a little more fruit than sugar to cut back on the sweetness. But don't cut back too much, not enough sugar will inhibit the jam from thickening properly. And lemon juice and zest also help to balance out the sweetness.
So, if you find yourself with an excess of strawberries, and limited time to utilize/consume them, go ahead and make this jam. And this jam is the jam (sorry, had to). It's a great way to extend the shelf life of the berries. This recipe is so simple, I'm almost embarrassed to post it, but what the heck? It makes pretty darn good jam.
Pot of Jam (photo courtesy of Seasonal Brooklyn)
Ingredients
• 2 Pints fresh strawberries, stems remove & halved
• 2 Cups sugar
• 1 Lemon, zest & juice
Preparation
1. Combine sugar, lemon juice and zest and cook on stove top over the lowest possible flame until the sugar is completely dissolved (about 10 minutes). Add in the halved strawberries and cook for 35-45 minutes over low heat or until the strawberries have broken down and the mixture starts to thicken. If the strawberry pieces are still a little big, feel free to give it break them up a little with a potato masher.
2. To test for doneness, pour a small amount of the boiling jam onto a cold plate and place it in the refrigerator for a few minutes. If the jam gels, it is ready. Pour into jars and either refrigerate and use within a week or preserve by following canning guidelines (How to Can Food).
Rachel Dreskin Fingerman
To visit Rachel’s excellent blog for more recipes and tips on fresh, seasonal cooking, go to: Seasonal Brooklyn
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Grilled Skirt Steak Sandwich (Image courtesy of California Avocado Commission)
Those looking to cook something wonderful for a special Dad on Father's Day should have at look at this recipe for skirt steak. It was created by chefs Mary Sue Milliken and Susan Feniger for our friends at the California Avocado Commission who describe it as “is a must-have addition to your summer menu.”
The recipe combines the hearty flavor of grilled steak with tomatoes and thyme leaves, ingredients common to many backyard gardens. The richness of fresh avocados and blue cheese will have you savoring every bite. Added to those elements are extra virgin olive oil and balsamic vinegar, which are among California’s most delicious specialty foods. The tasty mix includes a dash of spiciness, and gets served on a toasted baguette, making an unforgettable sandwich meant to be munched outdoors.
The total preparation time is only 30 minutes, which includes grilling. A hungry Dad should love this hearty meal of 566 calories, and be left with plenty of room for a hefty slice of cake for dessert.
Ingredients for 4 Sandwiches
• 2 Skirt steaks (8 to 10 ounces each)
• 1 Medium, sweet yellow onion, cut in 1/4-inch slices
• 2 Small tomatoes, cut in 1/4-inch slices
• 2 Tablespoons canola oil
• Salt & freshly ground black pepper, to taste
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 2 Teaspoons chopped fresh thyme leaves
• 4 Pieces of baguette (6-inches in length), sliced in half lengthwise & lightly toasted
• *California Avocado Blue Cheese Spread (see make-ahead recipe below)
• ½ Ripe fresh California avocado, thinly sliced, for garnish
• 4 Fresh thyme sprigs, for garnish
• Cracked black pepper, for garnish
Preparation
1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
2. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
3. Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 minutes per side for rare. Allow steak to rest several minutes on a cutting board.
4. Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
5. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
6. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
7. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
8. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
California Avocado Blue Cheese Spread
Ingredients
• 2 Ripe fresh California Avocados, halved, seeded and peeled
• 4 Ounces Roquefort or similar blue cheese, room temperature
• 2 Tablespoons freshly squeezed lemon juice
• 4 Dashes hot sauce
• 1 Teaspoon freshly ground black pepper
• Salt, to taste
Preparation
1. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.
2. Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread, or other sandwiches.
Copyright ©, Mary Sue Milliken and Susan Feniger, courtesy of California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
If you’d like to try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
If you'd like to purchase the award-winning hot sauces from Dave's Goumet go to: The Great American Hot Sauce Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
Amarula B52 Shooter (photo courtesy of Distell)
The World Cup in South Africa kicks off today, and you have one month to join in the festivities! Get in the spirit with the Spirit of Africa: Amarula Cream Liqueur. Take your own shot of this Amarula Cocktail when your team scores the winning goal!
Amarula Cream originates from South Africa where the marula tree grows wild on the Savannah and attracts many animals, particularly elephants, which inspire the distinctive artwork of the Amarula bottle. To produce Amarula Cream, the marula fruit is gathered and the flesh pulped, sweetened and fermented. The resulting "marula spirit" is matured in oak casks for two years, and finally blended with fresh cream to create a smooth distinctive cream liqueur. Amarula adds a note of the exotic to a range of cocktails, and is also perfect on its own with ice.
Endowed with sacred significance, the Marula tree is regarded as the spiritual centre for local villagers, who gather under its shade-bearing boughs. The Marula tree is protected under South African law, which ensures environmentally-friendly treatment and sustainability. Each bottle of Amarula Cream captures this proud heritage of sustainable treatment and community care.
Ingredients for 1 Shooter
• ½ Ounce Amarula Cream
• ½ Ounce Grand Marnier
• ½ Ounce Kahlua
Preparation
Layer each of the ingredients into a shot glass by pouring very slowly over the back of a spoon. Pour the Kahlua first, then the Amarula Cream and then the Grand Marnier.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Southern Chocolate Turtle Cake (photo courtesy of Oxmoor House, Inc.)
Know a special Dad with a sweet tooth? Then here is an easy recipe for showing him some love by baking a Southern Classic, a deliciously gooey Chocolate Turtle Cake. A quick trip to your local supermarket should get you everything you need.
It comes courtesy of our friends at Southern Living magazine who have included it in their new book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.”
They offer this mouth-watering description, “A simple sweet caramel filling and turtle candies sandwiched between fudgy brownielike cake layers and frosted with dark chocolate come together in this ultimate dessert splurge.”
Ingredients for 15 Servings
• 1 (18.25-ounce) Package devil’s food cake mix
• 1 (3.9-ounce) Package chocolate instant pudding mix
• 3 Large eggs
• 1¼ Cup milk
• 1 Cup canola oil
• 1 Teaspoon vanilla extract
• 1 Teaspoon chocolate extract
• 1 Teaspoon instant coffee granules
• 1 (6-ounce) package semisweet chocolate morsels
• 1 Cup chopped pecans
• 1 (16-ounce) container ready-to-spread cream cheese frosting
• ½ Cup canned dulce de leche
• 2 (7-ounce) Package turtle candies
• 1 (16-ounce) can ready-to-spread chocolate fudge frosting
• 1 (12-ounce) jar dulce de leche ice cream topping
• 1 Cup pecan halves
Preparation
1. Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix, pudding mix, eggs, milk, oil, vanilla extract, chocolate extract
and coffee granules at low speed with an electric mixer for 1 minute; then beat at medium speed for 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into pans.
3. Bake at 350 degrees for 30 to 32 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans on wire racks, and cool completely (about 1 hour). Wrap and chill cake layers at least 1 hour.
4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with ½ cup cream cheese frosting blended with canned dulce de leche; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over the top of the cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.
Note: The recipe was tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestle and available in a 14-ounce can. It’s quite thick, and when blended with ready-to-spread cream cheese frosting it makes a rich caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect for drizzling over the finished cake. Find it in the supermarket with other ice cream toppings.
To learn more about the book from which this recipe was taken (page 14), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More
Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Triple-Decker Strawberry Cake (photo courtesy of Oxmoor House, Inc.)
Strawberry lovers are in luck this time of year, as you can get them fresh almost anywhere in the U.S. Combine that with the fact that Father's Day is on its way and it seemed like a great time to present this recipe for those who want to show Dad some love with cake.
The recipe comes from our friends at always excellent Southern Living magazine. They have included it in a new book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.” They wrote, "This Cake from Anne Byrn, aka The Cake Mix Doctor, is so good no one will know it’s not made from scratch. We doubled the frosting called for in Anne’s original recipe to add extra richness."
Make this for a special Dad and he will be reminded that he is a rich man indeed.
Ingredients for 12 Servings
• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Buttercream Frosting (see below)
• Garnish with whole and halved strawberries
Preparation
1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
Note: This recipe was tested at Southern Living using Betty Crocker Supermoist Cake Mix, White. The recipe for the Strawberry Tart shown in the photo is on page 186 of the new book.
To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.
Strawberry Buttercream Frosting
Ingredients
• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
To learn more about the book from which this recipe was taken (page 43), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Grilled Chicken with Mango-Pineapple Salsa (photo courtesy of Oxmoor House, Inc.)
This refreshing summer entrée combines grilled chicken with two tropical fruits, pineapple and mango. The jalapeno gives it just the right amount of heat mixed with the natural fruit sugars and a bit of honey. Friends and family hungry from a day of warm weather activity should be very pleased with this dish.
Our friends at Cooking Light were kind enough to provide us with this recipe. It comes from their new book, "Cooking Through the Seasons, An Every Day Guide to Enjoying the Freshest Food" (page 60). You certainly don’t have to be calorie-conscious to enjoy this dish, but it is nice to know a serving has only 222 calories, little fat, and plenty of protein and other nutrients.
Though the recipe calls for chicken, seafood lovers can adapt it to a favorite fillet of fish hot off the grill. Native wild rice makes a wonderful accompaniment.
Ingredients for 4 Servings
Salsa
• 2/3 Cup diced peeled ripe mango (1 medium)
• 2/3 Cup diced fresh pineapple
• 2 Tablespoons minced red onion
• 1 Tablespoon minced seeded jalapeno pepper
• 1½ Teaspoons chopped fresh cilantro
• 1½ Teaspoons fresh lime juice
• 1/8 Teaspoon salt
• 1/8 Teaspoon freshly ground pepper
Chicken
• 4 (6-ounce) Skinless, boneless chicken breast halves
• ¼ Cup pineapple juice
• 3 Tablespoons chopped fresh cilantro
• 3 Tablespoons low-sodium soy sauce
• 2 Tablespoons honey
• 1 Teaspoons fresh lime juice
• Dash of crushed red pepper
• Cooking spray
Preparation
1. To prepare salsa, combine first 8 ingredients. Cover: refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat malletor small, heavy skillet. Combine pineapple juice and next 5 ingredients in a large, zip-top plastic bag. Add chicken to bag: seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to ¼ cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
To learn more about the book containing the recipe above, go to: Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food
The dish will only get better if you use a an artisanal honey, handmade in small batches using only plant based ingredients to insure the finest quality: Spring Clover Liquid Honey
To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Strawberry Fields Basil Caipirinha (photo courtesy of Jumeirah Essex House)
Hordes of New York City residents will be leaving town for the Memorial Day weekend, the unofficial start to the summer season. But for those who remain behind or decide to buck the tide and come into the city, it can be a lovely time to enjoy a stroll around Central Park and enjoy people watching in a magnificent setting.
Those who exit the park onto Central Park South can then visit one of the street’s upscale watering holes for a cooling cocktail. It is a wonderful bit of indulgence after a relaxing walk in the park. There’s a fine place for a restorative cocktail inside the Jumeirah Essex House near 7th Avenue at 154 Central Park South. Just stop in at the hotel’s stunning South Gate restaurant, designed by Tony Chi. The celebrated New York City designer has created a warmly sleek interior featuring a fireplace underneath a massive skylight, and an inverted mirror wall design.
Venture to the bar to sip their version of Brazil’s national cocktail, the caipirinha, soak in the luxurious surroundings, and slyly gaze at glamorous guests. Little wonder South Gate was honored by the 2009 Michelin guide for its achievements in hospitality, with special mention made regarding the "genuinely gracious service."
The base ingredient of the caipirinha is cachaca, which Brazilians make from fresh sugarcane juice that is fermented and distilled. South Gate was honored by the 2009 Michelin guide for its achievements in hospitality, with special mention made regarding the "genuinely gracious service."
But if getting there soon just isn’t possible, they have graciously sent us the recipe so you can sample a little Big Apple luxury right at home.
Ingredients for 1 Drink
• 2 Ounces cachaca
• 1½ Ounces Les vergers Boiron strawberry puree mixed with basil
• 1 Ounce lime juice
• 1 Ounce simple syrup
Preparation
1. Shake ingredients with ice and pour into a rocks glass
2. Garnish with strawberry or lime
There are some lovely photos and plenty to learn about the the hotel and its stunning eatery by visiting a couple of web sites:
• South Gate
• Jumeirah Essex House
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Oyster (photo by DT Creations, courtesy of morgueFile.com)
Memorial Day weekend is here and for many in northern climes that marks the beginning of outdoor grilling season. Tradition has it that plenty hot dogs and hamburgers will be devoured, but Chef William D. Mueller has created this recipe for more daring gourmands.
Our friend Chef Mueller is the founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. He’s about to launch a new line of handmade spice blends. We have been tasting samples of late, including a New Orleans blend that went beautifully with fresh catfish.
The Chef doesn’t believe it is necessary to follow his recipe to the letter. He advises, “Make it your own.” He serves it with fresh asparagus, a terrific seasonal choice.
Babblin' Babs Bistro is truly a family affair. It was named after Chef Mueller’s Mom who brought “love laughter and song” to the kitchen of William’s boyhood. Today, the Chef, his wife Shannon and son Seamus "…strive to ensure that with every meal you receive an experience like nowhere else in flavor texture and atmosphere."
Chef Mueller’s eatery has received wonderful reviews for the creativity of its menu celections, but the Muellers are also praiseworthy for purchasing from local family-owned businesses to ensure the freshest ingredients and help support a dozen or more local families.
“We carefully search for the most natural product available” says the Chef.
Ingredients for 2 Servings
• 8 Tablespoons unsalted butter
• 1 Tablespoon Wasabi paste
• 2 Cloves garlic, fine minced
• 8 Fresh oysters opened, muscles loosened and put back in shell
• 1 Whole bulb of fennel, sliced thickly lengthwise
• 1 Cup sake, good quality
• ¼ Cup brown sugar
• Soy sauce to your likening
• Black pepper to taste
• For garnishing chopped cilantro, split grape tomatoes, sesame seeds both white and black, and green onions cut on a basis.
Preparation
1. Preheat grill to high.
2. In a small bowl mix pre-soften butter with Wasabi paste, ½ the garlic, and pepper to taste. Place a dollop on each oyster and let rest in refrigerator.
3. Now in a mixing bowl take sake, brown sugar, soy sauce, garlic, and pepper to taste. Put sliced fennel on a baking sheet and brush above mixture generously over both sides.
Let us Grill
1. Turn your grill down to a medium heat level. Place fennel on grill let it set for a couple of minutes and turn a quarter turn to give a criss-cross marking. Then turn over and repeat process.
2. Take oysters in the half shell and place on grill. Let them grill until butter has melted and oyster is cooked. Place on individual plates with a rock salt bed to cradle oysters.
3. Garnish with grape tomatoes split and chopped cilantro. Place grilled fennel fanned out on other side of plate sprinkled with sesame seeds and green onions.
Serve with ginger garlic rice (see below).
Ginger Garlic Rice
Ingredients
• 2 Tablespoons minced garlic
• 2 Tablespoons minced ginger
• 1 Tablespoons oil (canola or peanut)
• 2 Cups jasmine rice
• 1½ Cup chicken stock
• 1½ Cup of water
• 1 Teaspoon fish sauce
• 2 Bay leaves
• 1 Cup cilantro, chopped
• 2 Tablespoon butter
Preparation
1. In a pan heat oil, then cook garlic and ginger, until fragrant (about 3 minutes) stirring constituently. Now add your 2 cups of rice stirring and slightly toasting rice. Transfer to a rice cooker (cook according to directions of manufacture) or cook in pan by adding stock, water, fish sauce, and bay leaves. If cooking in pan bring to a boil reducing liquid to hollow holes or crater like forms; cover and remove from heat 20 minutes.
3. When rice is finished fluff with a fork while adding 2 tablespoons butter with chopped cilantro.
To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery
As with any place serving food of such high quality you’ll want to make a reservation. You can call Babblin' Babs Bistro at 253-761-9099.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Molasses-Balsamic Chicken Kabobs with Plums (photo courtesy of Time Inc. Home Entertainment)
Warmer weather has arrived nationwide and that makes it time to Grill Baby, Grill! Memorial Day weekend is coming up and Father’s Day will closely follow. That should allow plenty of time to try out this recipe for grilled kabobs and be ready to delight a hungry group of family and friends.
The recipe comes from our friends at Southern Living magazine, who have included it in their new “Big Book of BBQ: Recipes and Revelations from the Barbecue Belt.” The book is full of classic BBQ recipes from across the South. Readers can decide for themselves which region does BBQ best. As you would expect from a Southern Living publication the book is also full of mouth-watering photos.
You can use either wooden or metal skewers, but if using wooden ones be sure to soak them in water for at least 30 minutes before threading them to prevent them from burning on the grill.
Ingredients for 4 to 6 Servings
• 8 (12-inch) Wooden or metal skewers
• 1½ Skinned & boned chicken breasts, cut into 1½-inch pieces
• 4 Large plums, quartered
• 2 Medium-size green tomatoes, cut into eighths
• 2 Medium-size red onions, cut into eighths
• 2 Teaspoons seasoned salt
• 2 Teaspoons pepper
• ½ Cup molasses
• ¼ Cup balsamic vinegar
Preparation
1. Soak wooden skewers in water 30 minutes.
2. 2. Preheat grill to 350 to 400 degrees, (medium high) heat. Thread chicken and next 3 ingredients alternately onto skewers, leaving ¼ inch between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.
3. Grill kabobs, covered with grill lid, 12 minutes, turning after 6 minutes. Baste kabobs with half of molasses mixture, and grill 3 minutes. Turn kabobs, baste with remaining half of molasses mixture, and grill 3 more minutes or until done.
To learn more about the book from which this recipe was taken (page 146), go to: Big Book of BBQ: Recipes and Revelations from the Barbecue Belt
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
The Delacorte Pineapple Jalapeno Margarita (photo courtesy of Jumeirah Essex House)
Nothing quite like a leisurely stroll past the fountain where Zelda and F. Scott Fitzgerald once made quite a splash on a warm evening, then a visit to one of Central Park South’s swank watering holes for a cooling cocktail. It is a wonderful bit of indulgence after a day in Central Park, one that might just bring out your inner Gatsby.
There’s fine place for a little luxury inside the Jumeirah Essex House across from the park. Just stop in at the hotel’s stunning South Gate restaurant, designed by Tony Chi. The celebrated New York City designer has created a warmly sleek interior featuring a fireplace underneath a massive skylight, and an inverted mirror wall design.
Chef Kerry Heffernan partners with local organic farms, fishermen, and shellfish harvesters to ensure that he has the finest and freshest ingredients with which to prepare his ever-evolving menu. The splendid décor and seasonally-inspired modern American menu are complemented by a wine selection of 1,200 bottles. Little wonder it was honored by the 2009 Michelin guide for its achievements in hospitality, with special mention made regarding the "genuinely gracious service."
It is a spectacular place to sip a specialty cocktail, soak in the surroundings, and subtly steal glances at the bar's glamorous guests. In case getting there soon just isn’t possible, they have graciously sent us this recipe so you can sample a little South Gate luxury right at home.
Ingredients for 1 Drink
• Quick muddled jalapeno slice
• 2 Ounces azul blanco
• 1½ Ounces Les vergers Boiron pineapple puree
• 1 Ounce lime juice
• ¾ Ounce simple syrup
• Dash orange bitters
Preparation
1. Shake ingredients with ice and pour into a chilled collins glass.
2. Garnish with cardamom dust and pineapple leaf or lime.
There are some lovely photos and plenty to learn about the the hotel and its stunning eatery by visiting a couple of web sites:
• South Gate
• Jumeirah Essex House
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Mississippi Mud Cake (photo courtesy of Oxmoor House, Inc.)
There used to be a wonderful, southern-flavored bakery just down the street and their Mississippi Mud Cake was sensational. Success forced a move to more distant quarters, but as luck would have it, Southern Living magazine has come out with a book offering this gem of a recipe. It’s simple enough for the most casual home baker and sure to satisy a sweet tooth of any age.
Here’s what our friends at Southern Living have to say about it:
Just like the banks of the Mississippi River, this cake is ooey, gooey, and chocolate brown. The original Mississippi mud cake is thought to have been created by World War II-era cooks who found a way to use available ingredients to make a dense chocolate.
It seems even wartime shortages had a silver lining. If you have one or more small helpers in your kitchen, expect plenty of enthusiasm when it comes time to lick the bowls clean. Small fingers will make short work of it!
Ingredients for 15 Servings
• 1 Cup chopped pecans
• 1 Cup butter
• 1 4-ounce semisweet chocolate baking bar, chopped
• 2 Cups sugar
• 1½ Cups all-purpose flour
• ½ Cup unsweetened cocoa
• 4 Large eggs
• 1 Teaspoon vanilla extract
• ¾ Teaspoon salt
• 1 10.5-ounce bag miniature marshmallows
Preparation
1. Preheat oven to 350 degrees. Place pecans in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant.
2. Microwave 1 cup of butter and the chocolate bar in a large microwave-safe glass bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk sugar and the next 5 ingredients into the chocolate mixture. Pour batter into a greased 15- x 10-inch jelly-roll pan.
3. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting (see below), and sprinkle evenly with toasted pecans.
Chocolate Frosting
Ingredients
• ½ Cups butter
• 1/3 Cup milk
• ¼ Cup unsweetened cocoa
• 1 16-ounce package powdered sugar
• 1 Teaspoon vanilla extract
Preparation
1. Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla. Use immediately.
Note: To thin the frosting, add 1 Tablespoon of milk. To serve remaining Chocolate Frosting over pound cake or ice cream, microwave frosting in a medium-size microwave-safe glass bowl at HIGH for 15 seconds or until warm.
To learn more about the book from which this recipe was taken (page 73), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More
Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
No need to wait for the next Cinco de Mayo to have fun entertaining with this recipe for Mexican-inspired quesadillas, any occasion will do. It was created by Chefs Mary Sue Milliken and Susan Feniger and serving them at any gathering of family and friends is sure to get a great response.
It's a wonderfully healthy creation that delivers a terrific blend of flavors. Thanks to our friends at the California Avocado Commission for being kind enough to send it to us!
Ingredients for 6 Servings
• 1⁄8 Cups shredded, roasted chicken
• 1⁄3 Cup canned black beans, drained
• 3⁄4 Bunch green onions, white and light green parts only, thinly sliced
• 3⁄4 Bunch cilantro, roughly chopped
• 2 1⁄4 Tablespoons minced, canned chipotle chiles
• 1 1⁄2 Tablespoons red wine vinegar
• 3⁄4 Tablespoon extra virgin olive oil
• 3⁄4 Teaspoon sea salt
• 3⁄8 Teaspoon freshly ground black pepper
• 1 1⁄8 Cups grated Mexican manchego cheese
• 3⁄4 Cup grated panela cheese
• 3⁄8 Cup grated cotija cheese
• 3 10-inch flour tortillas
• 1 1⁄2 Tablespoons unsalted butter, melted
• 1 1⁄8 Ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
Preparation
1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.
2. Mix cheeses together in a bowl.
3. Lay tortillas on a counter and brush with melted butter.
4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices.
5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas.
6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.
Avocado Citrus Crema
Ingredients
• 3⁄4 Ripe Fresh California Avocado, seeded, peeled and quartered
• 3⁄8 Cup light sour cream
• 3⁄4 Lime, juiced
• 3⁄8 Orange, juiced
• Sea salt & freshly ground black pepper, to taste
Preparation
1. Combine ingredients in a blender or food processor and blend until smooth.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
A serving has 450 Calories and delivers these Daily Values: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the manchego cheese that was a Gold Medalist at the World Cheese Awards in London and twice a First Place winner at the American Cheese Society, go to: Solé GranQueso
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Cream of Asparagus Soup (photo courtesy of Oxmoor House, Inc.)
Asparagus in spring is one the year’s great seasonal treats. Sure there’s asparagus in the produce sections of supermarkets year round these days, but most of the year the stuff available doesn’t really deserve to be called fresh.
Just before this year’s local asparagus became available a friend purchased asparagus shipped from another continent and said it tasted like cardboard. Fresh asparagus is full of flavor, but has a relatively short shelf life. The natural sugar that make it so delicious begins breaking down soon after harvesting, turning to starch. It’s understandable that folks who haven’t tasted asparagus freshly picked on a nearby farm wonder why all the fuss among foodies when the season arrives.
There are a lot of ways to enjoy the tasty green spears. You can just brush them in a good extra virgin olive oil, grill them, and serve them with lemon wedges. But if you want to try something slightly more ambitious, give this recipe from our friends at Cooking Light a try. It comes from their new book, Cooking Light Cooking Through the Seasons (page 69), and it’s a terrific choice as a first course when having friends and family over for a spring feast. For a vegetarian version just substitute vegetable broth for chicken broth. When you are at the farmers market for the asparagus, try to get some fresh garlic, you will taste the difference.
Enhance your presentation with a garnish of thin asparagus spears. A 1 cup serving is only 117 calories.
Ingredients for 4 Servings
• 3 Cups (½ -inch) sliced asparagus (about one pound)
• 2 Cups fat-free, less sodium chicken broth (or vegetable broth)
• ¾ Teaspoon fresh thyme, divided
• 1 Bay leaf
• 1 Garlic clove, crushed
• 1 Tablespoon all-purpose flour
• 2 Cups 1% low-fat milk
• Dash of ground nutmeg
• 2 Teaspoons butter
• ¾ Teaspoon salt
• ¼ Teaspoon grated lemon rind
Preparation
1. Combine asparagus, broth, ½ teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to boil. Reduce heat, cover, and simmer 10 minutes. Discard the bay leaf. Place asparagus mixture in a blender; process until smooth.
2. Place flour in a pan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in ¼ teaspoon thyme, butter, salt, and lemon rind.
To learn more about the book containing the recipe above, go to: Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Wild-caught Pacific halibut is sustainably harvested in Alaskan waters and can be enjoyed in a delicious, low calorie dish in just 20 minutes. Our friend Linda West Eckhardt shows just how to do it with this recipe.
Linda has garnered coveted James Beard and Julia Child awards as she’s helped countless readers lose weight and maintain their new sizes. She has authored more than 20 cookbooks, 250 magazine pieces, and columns in newspapers and magazines, earned a bachelor’s degree in Foods and Nutrition, and a Masters in Creative Writing and graduating with honors.
Most recently she’s continued her quest to help folks to better health by co-authoring The Silver Cloud Diet E-Book with Dr. John Salerno.
Linda is quite an advocate of sustainable food as well. The Silver Cloud Blog lays out some of the challenges faced by those who want a healthier food supply, “The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.”
Here's what Linda wrote about her recipe:
Got to hand it to the French. They eat well, and as we all understand, it’s the reason French women always seem to be thin. Although the recipe calls for Pacific halibut fillet, substitute the freshest fish in your fish monger’s case from the good list. Pick what you love.
Thank you Linda!
Ingredients for 4 Servings, ready in less than 20 minutes
• 4 Pacific halibut fish fillets, about 1 pound
• Kosher salt and cracked black pepper
• 1 Cup dry white wine
• 3 Tablespoons butter
• 2 Tablespoons shallots or green onions, minced + more for garnish
• ½ Pound sliced chanterelle (or button) mushrooms
• ¼ Cup heavy cream
• 1 Large egg yolk
Preparation
1. Heat oven to 350o. Butter a baking dish generously then salt and pepper the fish and lay it in the dish. Pour wine over and bake covered about 10 minutes, or just until cooked through.
2. Pour the pan juices into a saucepan with butter, shallots and mushrooms. Heat to boiling. Meanwhile whisk cream and egg yolk together then add to the sauce.
3. To serve, pool sauce in a dinner sauce and add fish fillets. Garnish with minced shallots and serve.
Nutritional Readout: 349 Calories, Fat 22 g., Protein 23 g., Carb 3.3 g., Fiber .02 g
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Trout with a Spanish Herb Pesto (photo courtesy of Babblin' Babs Bistro)
Our friend Chef William D. Mueller is the founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. He’s about to launch a new line of handmade spice blends, including a New Orleans blend that went beautifully with fresh catfish.
This pretty simple recipe calls for trout, but William says to use it with any fish that suits your needs. The Chef doesn’t believe it is necessary to follow his recipe to the letter. He advises, “Make it your own.” He serves it with fresh asparagus, a terrific seasonal choice.
Babblin' Babs Bistro is truly a family affair having been named after Chef Mueller’s Mom who brought “love laughter and song” to the kitchen of William’s boyhood. Today, the Chef, his wife Shannon and son Seamus "…strive to ensure that with every meal you receive an experience like nowhere else in flavor texture and atmosphere."
Babblin’ Babs has received wonderful reviews for its gourmet quality of its breakfasts lunches and dinners but the Muellers are also praiseworthy for purchasing from local family-owned businesses to ensure the freshest ingredients and help support a dozen or more local families.
“We carefully search for the most natural product available” says the Chef.
Ingredients for 4 Servings
• 8 Large fresh basil leaves
• 4 Tablespoons chopped fresh flat parsley
• 2 Sprigs fresh oregano
• 4 Butterflied Trout fillets in oil, drained and chopped
• 1 Tablespoons capers in brine, rinsed
• 1 Shallot, chopped
• 2 Cloves of garlic
• 1 Tablespoon fresh lemon juice
• ½ Teaspoonp black pepper
• ½ Cup extra virgin olive oil
• New Orleans Solutions (available at Babblin’ Babs Bistro) or a salt free Creole blend
Preparation
Making the sauce:
In a food processor or blender add the first 9 ingredients and pulse until all chopped. Through the feed tube, drizzle oil very slowly as with processor/blender on until it becomes a smooth, creamy paste. Taste and adjust seasoning, if necessary. Chill sauce for several hours and can be made several days ahead of time too.
Preparing the trout:
Take butterflied whole trout and rinse under cold water, pat dry. Brush olive oil and sprinkle New Orleans Solutions lightly on both sides. Place in a 375º preheated oven for 8 to 12 minutes or until fish reaches an internal temperature 140º degree’s. Plate trout up and spoon a little chilled sauce over it.
Recommendations:
Don’t limit this sauce to just fish try it on beef, pork, veal, and chicken!! This is a great sauce to do designs on plates as well or even decking out the fish with diagnosis and crowning each point with a caper. Serve with a saffron rice and fresh spring asparagus tip with tarragon butter. Also you can pan sauté or grill, the choice is up to you…Enjoy, Tasting the world….one bite at a time!!
To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery
As with any place serving food of such high quality you’ll want to make a reservation. You can call Babblin' Babs Bistro at 253-761-9099.
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Ruby Red Grapefruit (photo by Jane M. Sawyer, courtesy of morgueFile.com)
Early pioneers in the modern American artisan distillery movement, Charbay Winery & Distillery remains an independent family business - owned and operated by Miles, Susan, Marko and Jenni Karakasevic. They began distilling in California in 1983 and haven't stopped since.
Marko is Generation XIII to carry on the family's European heritage of fermenting & distilling, doing so with a spontaneous love of the art form. Writer Rober Plotkin says, “No one family in the history of our great Union has contributed more to the welfare and general happiness of her citizens.”
We learned about Charbay from our friend Gary Regan, author, spirits expert, master mixologist and big fan of Charbay creations. Gary says he was the interviewed the family patriarch, Miles Karakasevic and let it be known that should he want any of Charbay’s products to be reviewed, he’d be only too happy to do that, just send a sample.
“You want my spirits, you buy my spirits,” said Miles in his thick Eastern European accent.” Gary loved him from that moment on. He gladly passed on this refreshing drink recipe created by Farnoush Deylamian for San Francisco's Aziza restaurant, and calling for Charbay Ruby Red Grapefruit Vodka. Our friend says at Aziza, "They have belly dancers too.”
Ingredients for 1 Drink
• 60 Milliliters (2 ounces) Charbay Ruby Red Grapefruit Vodka
• 30 Milliliters ml (1 ounce) guava nectar
• 7.5 Milliliters ml (1/4 ounce) simple syrup
• 15 Milliliters ml (1/2 ounce) tonic water
• Mango slice with peel, as garnish
Preparation
1. Shake the vodka, guava nectar, and simple syrup over ice.
2. Strain into a chilled cocktail glass, top with the tonic, and add the garnish.
Cheers!
Gary Regan Himself
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby”, go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee, go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter, go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Garden Asparagus (photo by Daisy Durham, courtesy of morgueFile.com)
For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers.
Lightly steamed, grilled or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Since it has a high natural sugar content, once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe from our friend Linda West Eckhardt, an award author-winning author of more than 20 cookbooks. Linda writes about her recipe:
Think of the frittata as an Italian omelet. Rich in flavor, easy to make and made even more luscious by your choice of superior cheeses. The frittata is started in a skillet on top of the stove and finished off in the oven for a glorious golden brown crust. Yum.
Thank you Linda!
Ingredient for 4 servings
• 2 Teaspoons extra virgin olive oil
• 1 Small onion, thinly sliced
• 1/2 Teaspoon salt
• 1 Pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 4 Large eggs, lightly beaten
• 1 Cup shredded Gruyere or Swiss cheese
Preparation
1. Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
2. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
Nutritional readout: 234.6 calories, Fat 15.6 g., Protein 16.7 g., Carb 2.8 g., Fiber 2.1 g.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Artichokes in Garden (photo by Matthew Bridges, courtesy of morgueFile.com)
It is now the height of the season for California artichokes, which runs from March to May. Our friends at the California Artichoke Advisory Board were kind enough to provide us with some suggestions for dips to accompany the delicacy.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s scenic Napa Valley.
The Artichokes
Ingredients for 4 Servings
• 4 Large Artichokes
• Selection of Dips (recipes follow)
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.
2. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)
3. Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes.
Creamy Thai Dip
Ingredients
• ¼ Cup creamy peanut butter
• ¼ Cup firmly packed brown sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 1 Teaspoon sesame oil
• 1/8 Teaspoon ground ginger
Preparation
1. Combine all ingredients; mix well. Makes ¾ cup.
2. Variation: For "Oriental Dip," omit peanut butter.
Honey Mustard Dip
Ingredients
• ¼ Cup prepared mustard
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 2 Tablespoons honey
Preparation
1. Combine all ingredients; mix well. Makes about 3/4 cup.
“Ship Ahoy!” Dip
Ingredients
• 1 Can (6 ½ ounces) minced clams
• 2 Tablespoons reserved clam juice
• 3 Ounces cream cheese softened
• 1 Teaspoon lemon juice
• ¼ Teaspoon garlic sauce
Preparation
1. Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice.
2. Refrigerate until ready to serve. Makes about 3/4 cup.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy Sheep (photo by Gracey Stinson, courtesy of morgueFile.com)
Sustainable, small-scale sheep farms are growing in number in the U.S., serving a niche market that values quality cuts. The new breed of sheep farmers let their animals roam freely, grazing on a natural diet of grass and other plants. Sustainably raised lambs don’t just deliver great flavor, they are free of the antibiotics made necessary by overcrowded conditions and cheap, but unsuitable feed. Grass-fed lamb is also more nutrient dense, with more essential fatty acids like Omega-3s.
When you’re deciding on a meal to impress a special guest, rack of lamb is a nice choice because it is not typically enjoyed outside of high-end restaurants. Our friend Linda West Eckhardt, co-author of The Silver Cloud Diet E-Book with Dr. John Salerno, has discovered, finding good lamb at an affordable price is getting easier. She recently provided us with a terrific recipe and tells us:
I’ve made an amazing discovery at Trader Joe’s. In the frozen case they sell rack of lamb for ten dollars and change. This will feed from two to four people and comes with a lovely spice and herb coating. All you have to do is thaw it, place it on a olive oiled baking sheet and place it in a preheated 400 degree oven for about 15 minutes and voila. A stupendous dinner.
But you know me. Gotta go the extra mile. So I created a Mint Persillade to give it that extra fillip. And how easy is that? A persillade, is simply a fancy French word for a parsley and garlic sauce. Now with a food processor, I ask you, what could be easier? Whack the woody stems off a bunch of parsley, toss it in the processor with a clove of garlic, touch of sea salt and cracked pepper, a drizzle of oil and a tiny bit of red wine vinegar. Wow. Now, to go the extra mile, add a bunch of parsley to the mix. Yummy. You can use this in a couple ways, after you have reduced it to a fine puree, just coat the lamb chops and cook. OR, you can serve it raw as a condiment.
Actually, the way I cooked it was to coat the rack in four-seeded mustard, and serve the persillade on the side. It was so delicious we all swooned this Easter Sunday. And not too expensive either. Here’s the real recipe.
Thank you Linda!
Ingredients for 2 Servings
• 1 Rack of lamb
• 1 Tablespoon four seeded mustard
• 1 Recipe persillade
• 1 Bunch parsley, rinsed thoroughly and dried, woody stems discarded
• 1 Bunch mint, rinsed thoroughly and dried, woody stems discarded
• 1 -2 Cloves garlic
• 1/2 Teaspoon sea salt
• 1/2 Teaspoon cracked pepper
• 2 Tablespoons extra virgin olive oil
• 1 Teaspoon red wine vinegar
Preparation
1. Preheat the oven to 400. Place the lamb on an olive oiled backing sheet, meaty side UP. Coat the rack with mustard and bake 15 minutes. Cut it in half and see if it is just pink. If its too rare, put it back in the oven for just a few minutes.
2. Meanwhile, combine all persillade ingredients in the food processor and reduce to a puree. Place it in a little dish and serve alongside the lamb. Alternately, you can skip the mustard altogether, and coat the lamb with the persillade and roast. Yummy.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s that’s full of information and recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Wild-caught Pacific halibut from Alaska is in season and fresh portions should be an easy find at your local seafood store. Since Alaskan halibut is required to be sustainably harvested under the state's Constitution, it can be enjoyed without concern that this flavorful fish might be lost to future generations.
“The Sustainable Kitchen” is one of the recipe books we highly recommend. It’s the work of Stu Stein and Mary Hinds, the executive chefs and founders of Peerless in Ashland, Oregon, a restaurant known for exceptional Pacific Northwest Cuisine and a Wine Spectator Award winning wine list. Their book focuses on using local ingredients, offering a chef's insights into how and why to combine several together for optimum flavor. The sumptuous recipes are offered as a basis for inspiration, not as absolutes, to allow readers to substitute their local ingredients and add a dash of spontaneity.
The book offers a tremendous selection of recipes of all types and of varying degrees of complexity. Pacific Halibut a la Nage is particularly easy prepare and full of flavors to delight the taste buds.
Here’s what the authors had to say about their recipe:
A chef’s trick that you can easily accomplish at home is a traditional French technique for poaching fish in the oven and using the liquid as the sauce – a la nage. Ina skillet, we place a piece of halibut, or any fish, on top of a layer of vegetables, add a flavorful liquid and cover with parchment paper. The whole dish is contained in a single pan, th method of cooking is quick and flavorful, and as a bonus there is no added fat.
The chefs suggest you pair this dish with a fine Pinot Gris from Southern Oregon or the Willamette Valley.
Ingredients for 4 Servings
• 1 Carrot, cut into matchsticks
• 1 Parsnip, cut into matchsticks
• 1 Turnip, cut into matchsticks
• 1 Stalk celery, cut into matchsticks
• 1 Leek, cut into matchsticks
• 1 Medium onion, thinly sliced
• ½ Pound fingerling potatoes, red potatoes or yellow creamer potatoes, thinly sliced
• 4 5-Ounce Pacific halibut filets
• Kosher salt & white pepper, to taste
• 1½ Cups fruity white wine such as Pinot Gris
• Juice of 1 lemon
• 2 Cups fish stock, chicken broth or water
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon fresh chives, chopped
Preparation
1. Preheat oven to 425 degrees F.
2. In a skillet large enough to hold all of the fish, spread the carrots, parsnips, turnips, celery, leek, onion and potatoes in a thin layer on the bottom. Season the fish with salt and pepper. Place the halibut on top of the vegetables, making sure the halibut fillets do not touch each other.
3. In a small bowl, combine the wine, lemon juice and stock and pour the liquid over the fish. Make sure the liquid reaches halfway up the sides of the fish. Cover the pan with a piece of parchment paper. Place the skillet over high heat until the liquid begins to simmer. Transfer the skillet to the oven and cook until the fish is cooked to the desired doneness. Fillets that are 1½ to 2 inches thick take approximately 8 to 10 minutes to reach medium – just slightly opaque in the center, but still moist. Keep warm.
4. Discard the parchment. Carefully remove the halibut from the skillet. Place the vegetables on a serving plate and place the halibut on top of the vegetables.
5. Bring the cooking liquid to a boil on high heat and cook until the liquid thickens and just coats the back of a spoon. Add the chopped parsley and chives. Adjust seasoning and pour liquid over the fish.
If you’d like to purchase a copy of Stu Stein and Mary Hinds' excellent book go to: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
Our friends at New Asian Cuisine re-launched their web site just a short time ago and they’ve just sent us this terrific recipe. Besides being a delight for the palate, Alaska’s wild salmon is sustainably harvested so we can count on being able to enjoy it for many years to come. The state’s Constitution actually requires seafood to be sustainably harvested.
The recipe below is the creation of Simpson Wong of Café Asean, a beautiful pan Asian restaurant on West 10th Street in Manhattan’s Greenwich Village. It is a trend-setting eatery that illustrates beautifully how the blending of cuisines from around the world has given foodies plenty to be thankful for. Quite a few celebrities have visited for a taste of the outstanding food, including Meryl Streep, Natalie Portman, and Marisa Tomei. Rob Patronite and Robin Raisfeld of New York Magazine say:
Café Asean’s fresh pan-Asian dishes (mainly Vietnamese and Malaysian, plus some Thai, too) are so authentic and far from the tired norm that it’s a treat to have them delivered to your door. We like the broad rice noodles sautéed with chicken or beef and bok choy, the curried shrimp, and the lemongrass-crusted snapper in coconut-lime sauce.
Ingredients for 8 Servings
• 4 Filet of sashimi quality wild salmon (4 oz each)
• 2 Red bell pepper, roasted, peeled and seeded
• 1/4 Cup pomegranate seed
• 1/4 Cup daikon sprout
• 2 Tablespoon olive oil
• 2 Tablepoon lemon juice or sherry vinegar
• 1 Teaspoon of chili flakes
• 4 Teaspoon of finely chopped lemongrass
• Fleur de sel to taste
Preparation
Slice the wild salmon filet into 4 thin slices (about 1/3 inch), slice the roasted bell pepper to match the salmon, on a large plate, arrange the salmon and roasted bell pepper alternately, drizzle over olive oil, lemon juice or vinegar, sprinkle over fleur de sel, chili flakes, lemongrass, pomegranate seed, daikon sprout and serve.
For more of their tasty recipes and lots of great information on Asian cooking, go to: New Asian Cuisine
To learn more about the restaurant that created this recipe, go to: Café Asean
You can call Café Asean at: (212) 633-0348
To view some excellent sustainable seafood from Alaska, go to: Smoked Seafood from Alaska
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Cosmopolitans (photo by Filiford, courtesy of morgueFile.com)
A pretty sight in martini glass, the Cosmopolitan has settled into the popular imagination as a drink emblematic of urban glamour and sophistication. Just the thing for a successful gal to sip when she’s putting weekly stresses behind her early on a Friday evening.
The origins of the venerable cocktail are somewhat disputed. It is likely that the drink was created independently by different bartenders some 30 years ago. The cosmopolitan gained popularity in the 1990s, when it was popularized among young women by its frequent mention on the television program “Sex and the City.” Carrie (Sarah Jessica Parker), “Hi, I'd like a cheeseburger, please, a large fries and a Cosmopolitan.”
We know of no bitter controversy as to what should be in a Cosmo, as it’s come to be called, but we wanted to hear from our friend Gary Regan to get his expertise on the matter. He authored the much acclaimed, The Joy of Mixology, so we eagerly look to his hard-earned wisdom in the matter of mixing spirits.
In the recipe Gary included in his classic book he limits the amount of cranberry juice to 1 or 2 dashes for color, keeping the flavors of the spirits and the lime juice from becoming too dim on the palate. Traditionalists can stick with the 1½ ounces of cranberry juice often employed, but more flexible souls should be pleasantly surprised by a serving of Gary’s version.
Ingredients for 1 Drink
• 1½ Ounce citrus vodka
• 1 Ounce Triple Sec
• ½ Ounce fresh lime juice
• 1 to 2 Dashes cranberry juice for color
• Garnish with a lime wedge
Preparation
1) Combine ingredients in a shaker
2) Add ice and shake until chilled
3) Strain in to a chilled cocktail glass
Gary Regan Himself
To view all the cocktail recipes on the American Feast web site just scroll down after you, go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby”, go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee, go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter, go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Our good friend Linda West Eckhardt has garnered coveted James Beard and Julia Child awards as she’s helped countless readers lose weight and maintain their new sizes. She has authored more than 20 cookbooks, 250 magazine pieces, and columns in newspapers and magazines, earned a bachelor’s degree in Foods and Nutrition, and a Masters in Creative Writing and graduating with honors.
Most recently she’s continued her quest to help folks to better health by co-authoring The Silver Cloud Diet E-Book with Dr. John Salerno. Besides being a very entertaining writer, she’s quite a cook who has developed a huge collection of savory recipes and been kind enough to share this one with American Feast.
Linda’s not focused solely on creating dishes that are both delicious and help with weight control. She’s quite an advocate of sustainable food as well. The Silver Cloud Blog explains some of the challenges faced by those who want a healthier and more sustainable food supply, “The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.”
Here’s one of Linda’s favorite lamb recipes for spring.
Ingredients for 4 Servings
• 1 Cup fresh basil leaves
• 1 Tablespoon grated Parmigiano
• 2 Teaspoons pine nuts
• 2 Cloves garlic, smashed
• 2 Tablespoons Greek yogurt
• Four 4-Ounce lamb chops
• Kosher salt and freshly milled black pepper
• 1 Tablespoon L’Autunno Blend Extra Virgin Olive Oil
Preparation
1. Position knife blade in food processor bowl; add basil, Parmigiano, pine nuts and garlic. Process until smooth. Transfer mixture to a small bowl; stir in yogurt. Cover and chill 30 minutes.
2. Heat grill, then coat grill rack with vegetable cooking spray Season chops with salt and pepper then cook 5minutes per side or until medium rare. Serve with a dollop of pesto on each chop. Garnish with fresh basil sprigs.
Nutritional information: 214 calories, Fat 9.8 g, Protein 27.8 g, Carb 2.1 g, Fiber 1.2 g
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s that’s full of information and recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The City by the Bay (photo by Kevin Connors, courtesy of morgueFile.com)
Spirits author and master mixologist Gary Regan is a fine friend, providing us with an array of cocktail recipes over the years. Many came after requests for concoctions to suit specific occasions, like the time he served up Cocktail Recipes for Vegetarians.
Grateful for his past service, we thought it was time to ask Gary for a cocktail he believes essential to our readers’ knowledge. His answer was the Pisco Sour, a drink reportedly created in 1915, by Victor Morris, an American Bartender from Berkeley, California who owned the Morris Bar in Lima, Peru.
Why is this particular cocktail noteworthy to a man who has collected thousands of recipes over years of travel and extensive “research”? For one thing, it is rare in calling for Angostura bitters, not as an actual ingredient, but as an aromatic garnish, dashed on top of the cocktail after it has been shaken and strained. “The Angostura bitters that are dashed on top of a Pisco sour elevate it to its classic status,” says Gary.
The base spirit takes its name from the Peruvian port where it is thought to have been created. It is distilled from a muscat wine and then rested for a short time in clay pots before being bottled. During the California Gold Rush of 1849, the brandy was readily available in San Francisco and grew to be very popular over the ensuing decades.
In 1937, Harold Ross, founder of The New Yorker magazine wrote, "In the old days in San Francisco there was a famous drink called Pisco Punch, made from Pisco, a Peruvian brandy... Pisco punch used to taste like lemonade but had a kick like vodka, or worse." Alas, the recipe for the Pisco punch has been lost to history, a loss many blame on Prohibition.
Gary fills us in:
Pisco brandy is unique—it’s colorless, like vodka, sharp, pungent, and has a somewhat smoky note that some people compare to scotch. It is produced in several South American countries, but Peruvian bottlings are favored by aficionados. Mix it with fresh lemon juice, simple syrup, and the white of an egg—you have to shake all heck out of this drink to integrate the egg white—and you end up with a silky-textured drink like you’ve never experienced before.
The Pisco Sour
Ingredients for 1 Drink
• 60 Milliliters (2 ounces) Pisco brandy
• 30 Milliliters (1 ounce) fresh lemon juice
• ½ Ounce simple syrup
• 1 Raw egg white, from a small egg
• Angostura bitters, as an aromatic garnish
Preparation
1. Shake and strain into a chilled champagne flute.
2. Dash some bitters on top.
Gary Regan Himself
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Love chocolate cake but not the calories that come with it? Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Three simple ingredients are the primary culprits when it comes to unhealthy weight gain: sugar, high fructose corn syrup and white flour. All of those ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created this sweet indulgence that won’t hurt your waistline.
Here’s what Chef Stephen has to say about his recipe:
If you love dark chocolate, you will love the taste and texture of this Chocolate Cake and Chocolate Icing. The traditional recipe calls for 2 cups of sugar for the cake. This recipe calls for 11/3 cups of Xagave. The traditional icing calls for 3 cups of powdered sugar and our recipe uses 2/3 cup of Xagave. You save 1,200 calories over the traditional sugar recipe, and the Xagave recipe tastes better and has a better texture.
Ingredients
Chocolate Icing:
• 2/3 Cup Xagave
• 1 Stick butter (1/2 cup)
• 1/3 Cup cream, milk or hot water (use cream for more of a milk chocolate flavor)
• 2/3 Cup cocoa
Cake:
Dry Ingredients
• 1 3/4 Cup whole wheat pastry flour
• 3/4 Cup cocoa (Hershey’s or another brand)
• 1 1/2 Teaspoon baking powder
• 1 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
Wet Ingredients
• 1 1/3 Cup of Xagave
• 2 Eggs
• 1 Cup milk
• 1/2 Cup vegetable oil (or canola)
• 2 Teaspoon vanilla
• 1 Cup water (boiling)
Preparation
Preparation of Cake
1. Preheat oven to 325°F.
2. Combine dry ingredients. Mix wet ingredients - mixing the hot water in last. Beat with hand mixer for 2 minutes. Batter will be thin.
3. Pour batter into either two 9 inch rounds or one 9x13 inch pan (or you can make cupcakes – filling each about 2/3 full).
4. Bake for 30 to 35 minutes or until toothpick inserted in middle comes out clean. Let cool for 30 minutes before icing
Preparation of Icing
1. Mix cream and cocoa with hand mixer or in a blender until smooth and creamy.
2. Add butter and Xagave and blend with hand mixer (or in a blender) for another minute or two until smooth.
3. Refrigerate icing while cake is cooking and cooling. Spread icing on cake after cake has cooled.
Tips and Notes:
For the icing, we recommend blending the cocoa, cream, butter and Xagave in a blender until creamy smooth. In the icing, if you use water or milk in lieu of cream, the icing will be a da rk chocolate flavor. I prefer the dark chocolate – as will most adults, but children prefer the milk chocolate flavor. Both are delicious.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
Spring is approaching and with it comes a seasonal harvest of California’s luscious avocados. Combine that development with a desire to enjoy some grass-fed beef and this zesty recipe will do nicely: a citrus marinated flank steak served with generous slices of avocados drizzled with a smoky chipotle chile lime dressing and fresh vegetables.
It’s a recipe for a densely nutritious meal. Besides the abundance of vitamins and minerals from the avocados and other fresh produce, grass-fed beef will deliver such nutrients as CLAs and omega 3 fatty acids, which are not typically found in animals raised in concentrated animal feeding operations. Grass-fed costs more, but you can eat less and eat better.
Thanks to our friends at the California Avocado Commission, who were kind enough to share this hearty and healthy recipe.
Ingredients for 4 Servings
• 1 Chipotle chile in adobo sauce (from a small can), chopped to a paste
• ¼ Cup orange juice
• ¼ Cup lime juice
• ¼ Cup Red Bee Wildflower Honey
• 3 Tablespoons garlic cloves, minced
• 2 Ripe, Fresh California Avocados, peeled, seeded and sliced
• Five-ounce package baby lettuce
• 12 Two-inch baby new potatoes, boiled, halved and chilled
• 12 Cherry tomatoes
• 4 Radishes, trimmed and cut into roses, if desired
• 8 Green onions, bulb ends trimmed, green stems 3-inches long
• 2 Limes, sliced into circles
• 1 Pound flank steak, scored on both sides
Preparation
1. Whisk chipotle chile, orange juice, lime juice and honey until smooth. Stir in garlic.
2. Place steak in large zip top bag. Pour marinade over steak. Close; refrigerate 3 hours.
3. For medium rare, grill flank steak to 140 degrees F or to desired degree of doneness.
4. On a diagonal, slice steak into 12 pieces.
5. On each dinner plate place 3 slices of flank steak to one side.
6. For each serving, arrange half an avocado in a fan pattern on one side of steak. Place baby lettuce opposite steak.
7. Toss potatoes in ¼ cup *Chipotle Lime Dressing; divide evenly on other side of steak.
8. Evenly divide remaining vegetables next to potatoes and avocado.
9. Drizzle remaining dressing over avocado, salad greens and tomatoes.
10. Garnish each plate with two lime circles.
*Chipotle Lime Dressing Ingredients
• ¼ Cup lime juice
• 1 Chipotle chile in adobo sauce (from small can)
• 1 Clove garlic
• 1 Teaspoon adobo sauce (from chipotle chile can)
• 1 Teaspoon granulated sugar
• 1 Teaspoon salt
• ¼ 1 Teaspoon dried oregano leaves
• ¼ Cup vegetable oil
Chipotle Lime Dressing Preparation
1. In a food processor fitted with a steel blade, pulse all dressing ingredients except oil, about 10 seconds.
2. With machine running, slowing add oil. Cover and chill until ready to use.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
If you’d like to try a superb artisanal honey, go to: Red Bee Wildflower Liquid Honey
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Birches in Winter (photo by Harri, courtesy of morgueFile.com)
Local temperatures in the high 50s accompanied by brilliant sunshine are making it easy to forget that it is still winter here in the Northeast. New York State’s Maple Weekend, when sugarhouses across the state will be inviting the public to visit and see sap boiled into maple syrup, is a popular late winter event, but it doesn’t begin until March 20th.
Still, the recent fine weather had me combing for recipes that might provide energy boosts for outdoor activities that were impossible during recent snow storms. I delved into 'Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body' by Stephanie Tourles, who previously authored ''Organic Body Care Recipes. '
This recipe caught my attention as I believe maple syrup is supreme among sweeteners. Stephanie writes about her creation:
These sticky and chewy treats will remind you of chilled oatmeal cookie dough. Maple Syrup - one of the sweeteners in the recipe – is not raw, but if its scrumptious flavor will encourage your friends and family to eat more raw snacks, then why not use it on occasion? Children will especially love this recipe and benefit from the sustained energy these goodies provide.
So thank you Stephanie for a sweet treat that is full of good energy and simple enough to make that children can serve as chef’s helpers!
Ingredients for About 24 Squares
• 10 Medjool dates, pitted and chopped (about 1 cup)
• 1 Cup raw cashews
• ½ Cup raw oats
• ¼ Cup maple syrup
• ¼ Teaspoon ground cinnamon
• Pinch of sea salt
• Coconut oil, raw and unrefined (for greasing pan)
Preparation
1. Put the dates, cashews, oats, maple syrup, cinnamon and salt in a food processor. Blend until a cohesive, sticky dough forms, about 30 seconds. It will look and taste similar to oatmeal cookie dough.
2. Coat the bottom of an 8-inch square pan with coconut oil or line with waxed paper. Spread the mixture in the pan to an approximate thickness of ½ inch. If your fingers get too sticky, dampen them to help pat the dough into the pan.
3. Cover and freeze for 4 hours, until the dough is relatively firm. Remove from the freezer and cut into 1½-inch squares.
4. Store the squares in a tightly sealed container in the freezer for up to 2 months. They will have a nice, stiff “chew” when eaten directly from the freezer, so don’t worry about breaking your teeth! If allowed to thaw, they will become too soft and sticky.
To learn more about Stephanie Tourles' fine book, go to: Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body
If you can’t get to a sugarhouse but want some of Upstate New York's fine syrup go to: 100% Pure Organic Maple Syrup
For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Butternut Squash (© Photographer: Les Sanders | Agency: Dreamstime.com)
Wintry days have our minds drifting to thoughts of warming stews and soups. Our friends at the Organic Valley Family of Farms provided this recipe to satisfy that cool weather craving with a soup that works all year round. It delivers the spiciness of curry and cayenne, along with the unique flavors and healthy aspects of squash, lentils, and easy-to-find produce.
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
Judging by this recipe, they also seem to know quite a bit about making great soup. To serve this soup at its best, get as many ingredients as possible fresh from your local farmers market at harvest time.
Ingredients for 6 Servings
• 1 Tablespoon Organic Valley European-style Cultured Butter
• 2 Cups peeled, chopped butternut squash
• ½ Cup finely chopped shallots
• ½ Cup chopped onions
• 1 Ripe tomato, peeled & chopped
• 1 Large carrot, chopped
• 1 Stalk celery, chopped
• 6 Cups vegetable broth, or more as needed
• ½ Cup lentils, rinsed
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon curry powder
• 1/8 Teaspoon cayenne powder
• 1 Bay leaf
• Salt & pepper to taste
Preparation
Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes. Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Creating inspiring salads in winter need not be difficult: Myra Goodman, co-founder of Earthbound Farm suggests adding companions like brightly colored fruits and vegetables, crunchy nuts, tangy cheeses and zesty dressings.
Bold beets, tangy blood oranges, roasty-toasty almonds and decadent figs also add an exciting new dimension to winter salads. Experimenting with a variety of leaves – from baby arugula and romaine, to a variety of lettuces and spinach – also helps to make salads visually interesting while accentuating subtle textures and flavors.
The winter salad recipe below is from her excellent book for cooks who love healthy and seasonal dishes, "Food to Live By: The Earthbound Farm Organic Cookbook." Myra writes:
The vibrant colors and sweet flavors of the beets and oranges in this salad contrast deliciously with the smooth white feta and crunchy nuts. Blood oranges are spectacular in this salad, but if they're not available, don't hesitate to make it with any oranges you like. You can easily substitute mixed baby greens, mâche or frisée for the arugula.
Ingredients for 4 Side Salads
Salad Ingredients:
• 1 Pound cooked beets (roasted, steamed, or boiled)
• About 1/3 cup Orange Walnut Vinaigrette (see recipe below)
• 5 Ounces (about 6 cups) Earthbound Farm Organic Baby Arugula
• 1/2 Cup (2 ounces) crumbled feta cheese
• 1/2 Cup candied or toasted walnuts
• 2 Blood oranges (if available) or navel oranges, segmented
Orange-Walnut Vinaigrette:
Makes about 1-1/4 cups
• 1/2 Cup good-quality roasted walnut oil
• 1/4 Cup extra-virgin olive oil
• 1 Tablespoon orange juice or blood orange juice
• 1 Teaspoon finely grated orange zest
• 5 Tablespoons sherry vinegar
• 2 Teaspoons Dijon mustard
• 1 Tablespoon finely minced shallots
• 1/4 Teaspoon salt
• 1/4 Teaspoon freshly ground pepper
Preparation
1. To make the vinaigrette, place all the dressing ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (Store any leftover vinaigrette in the refrigerator, tightly covered, for up to 1 month.)
2. Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite-size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)
3. Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
4. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.
To learn more about Myra’s wonderful book, go to: Food to Live By: The Earthbound Farm Organic Cookbook
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Historic MacCallum House (©Image courtesy of MacCallum House Inn & Restaurant)
Bartender Tony de la Torre holds sway at the Grey Whale Bar of MacCallum House Inn in historic Mendocino, California, and he was kind enough to share his recipe for a seasonal blood orange cocktail. The distinctive blood orange is harvested from November to May in California. The sweet fruit is believed to have been introduced to Sicily by Genovese and Portuguese crusaders in the 15th century, later making its way to Florida, then California.
The elegant MacCallum House Inn is private and secluded, set on two beautifully landscaped acres of vibrant gardens. It was built in 1882 by town founder William Kelley as a wedding gift to his daughter Daisy, on her marriage to local entrepreneur Alexander MacCallum. The property is now in the care of owners Jed and Megan Ayres and Noah Sheppard.
The Grey Whale Bar in the glassed-in porch is where guests and locals alike enjoy sipping Tony’s inspired cocktails, watching the waves by day and listening to live music at night. Happy Hour runs from 5:00 to 6:30 for this who enjoy sunsets as they unwind from the cares of the day.
Blood Orange Lemon Drop Cocktail
Ingredients
• 2 Ounces Square One Vodka
• ½ Ounce of Lemon Juice
• ½ Ounce of Blood Orange Juice
• 2 Lemon Wedges
• 2 Blood Orange Wedges
• ¾ Ounces fresh Sweet & Sour
• 2 Splashes of Fever Tree Bitter Lemon Soda
• 1 Teaspoon of raw sugar
• Garnish: Blood Orange Round Twist
• 6 to 8 Ounce Martini Glass
Preparation
1. Muddle Lemons/Blood Orange Wedges, Lemon/Blood Orange Juice and Raw Sugar in a cocktail shaker.
2. Fill with ice, add Vodka, sweet & sour and bitter lemon soda.
3. Shake well, and strain into a martini glass. Garnish with Blood Orange Round Twist.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: AF's Cocktail Collection
To visit the website of Mendocino's historic hideaway, go to: MacCallum House Inn & Restaurant
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Alaskan Seascape (photo by Karen Freedman, courtesy of morgueFile.com)
“Alaska is dedicated to preserving and protecting this superior seafood for future generations,” say our friends at the Alaska Seafood Marketing Institute (ASMI). In fact, since 1959, the Alaska Constitution has mandated that “fish...be utilized, developed and maintained on the sustained yield principle.”
Sounds like there will be no end to enjoying wild-caught, sustainable and delicious seafood from Alaskan waters, and that means recipes gathered today will do well for many seasons to come. Alaska’s black cod season will be getting underway very soon, and the folks at ASMI say, “The extraordinary qualities of wild Alaska black cod are attributable to natural life cycle…swimming free in pure, icy Alaska waters eating only a native marine diet. Only nature can create this sublime complement of features and benefits in one fish.”
Our friends have provided us with a recipe that combines the unique qualities of wild Alaska black cod with leeks, a wonderful winter vegetable. It is a real seasonal delight and should be well within the capabilities of home cooking enthusiasts. If keeping a healthy heart is a concern, Alaska black cod is high in omega-3 fatty acids, making it a preferred source of protein.
Ingredients for 4 Servings
• 4 Seven-ounce, Alaska Black Cod Fillets
• 2 Ounces Butter
• 3 Leeks, medium, trimmed & thinly sliced
• 1 Small onion, thinly sliced
• 7 Ounces dry cider
• 2 Tablespoon extra virgin olive oil
• Sea salt & freshly ground black pepper
• Fresh parsley chopped
Preparation
1. Preheat the oven to 190°C / 375°F Gas Mark 5
2. Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.
3. Drizzle a little olive oil into a roasting pan and tip in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper.
4. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don't overcook it, or the flesh will become dry.
5. Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed or new potatoes.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Clint Eastwood & Morgan Freeman (photo by Chris Weeks/WI, courtesy of Chivas Regal)
Clint Eastwood has been creating memorable and Academy Award winning films for more than 35 years, both in front of and behind the camera. The film icon’s work is respected by several generations as he moves seamlessly from Hollywood blockbuster movies to lower budget films praised for their thoughtful, human stories.
This week, “An Evening with Clint Eastwood Presented by the Los Angeles County Museum of Art and Warner Brothers” was held at LACMA. Eastwood was in attendance, along with his colleague and fellow Academy Award winner, Morgan Freeman. The event was in honor of the release of the new DVD collection, Clint Eastwood: 35 Films 35 Years at Warner Brothers and LACMA’s Eastwood retrospective screening program.
Chivas Regal 25 hosted the VIP reception and served “The Outlaw,” in honor of Eastwood’s old-western movie roots. Chivas Regal 25 is an ultra luxurious Scotch, only available in limited release, and said by its makers to feature hints of rich chocolate, orange, and fondant creaminess, and a smooth, long finish. Each bottle is individually numbered. The Outlaw cocktail is a nicely straightforward recipe calling for readily available ingredients to provide your day with a happy ending.
Ingredient for 1 Drink
• 4 Blackberries
• 2 Ounces Chivas Regal
• ¾ Ounces lemon juice
• ¾ Ounces simple syrup
• ¾ Ounces cranberry juice
Preparation
1. Muddle Blackberries in a pint glass.
2. Add all spirits and mixers.
3. Shake and strain over fresh ice in an old fashioned glass or large rocks glass.
To view all the cocktails on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Snowy Creek at Dusk (photo by clconroy, courtesy of morgueFile.com)
A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.
In the book Professor Corder writes, “For a quick and easy vegetable stock I use vegetable bouillon powder. A teaspoon of flaxseed oil swirled into the soup adds valuable omega-3 fats and a nutty flavor. The soup can be made a day ahead-add the parsley and flaxseed oil just before serving.”
Each bowl of soup provides two generous servings of vegetables and less than 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.
Ingredients for 4 Servings
• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste
Preparation
1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.
2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
This recipe is sure to add a little spice to a home-cooked Valentine’s Day Dinner. It offers an enticing mix of flavors, and at just 513 calories per serving it will leave plenty of room to indulge in a gooey dessert. It was created by chefs Mary Sue Milliken and Susan Feniger for our friends at the California Avocado Commission, who were kind enough to provide it to us.
Ingredients for 4 Servings
• 4 Large, ripe tomatoes, cored
• 1/2 Pound fettuccine
• Salt, for pasta water
• 2 Tablespoons extra virgin olive oil, plus extra for pasta
• 1 Pound domestic shrimp, peeled and de-veined
• 1 Teaspoon crushed red pepper flakes
• 1 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper
• 2 Teaspoons minced garlic
• 2 Large, ripe tomatoes, cored, seeded & cut into ½-inch dice
• 1/4 Cup silver tequila
• 2 Ripe Fresh California Avocados, halved, seeded, peeled & cut in ½-inch dice
• 1 Bunch basil, cut into thin strips
• 2 Tablespoons unsalted butter, cold
• Salt & freshly ground black pepper, to taste
Preparation
1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.
2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional
30 seconds.
4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.
7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Jambalaya with Andouille Sausage (photo by Rick Tango)
Mardi Gras partying is well underway with Fat Tuesday just a week away, so we thought it is was a great time to re-publish this classic recipe from the Big Easy. We prepared it for our family and friends at American Feast’s New Orleans Night Party after learning it at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan.
Chef Ann is well-schooled when it comes to preparing the Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, "the Jewel of the Garden District”. The talented Chef Ann taught us well and this deliciously rich dish was the hit of the party.
Laissez Le Bon Temps Roulet!
Ingredients for 16 Servings
• 4 Pounds of Andouille Sausage - Cut Lengthwise in Half & Then Cut Crosswise into 1/4-inch-thick slices
• 16 Ounces of Tasso Pork - Small Dice
• 8 Boneless Smoked Duck Breasts
• 8 Tablespoons of Soybean Oil
• 4 Cups of Spanish Onion - Medium Dice
• 4 Cups of Celery - Medium Dice
• 4 Cups of Green & Red Peppers - Medium Dice
• 4 Tablespoons of Garlic - Minced
• 2 Cup of Tomato Sauce
• 4 Cups of Tomatoes - Peeled & Diced
• 10 Cups of Chicken Stock
• 4 Cups of Uncooked White Rice
• 4 Pounds of Crawfish Tail Meat
Dry Ingredients
• 10 Ct Bay Leaves
• 2 Teaspoons White Pepper
• 2 Teaspoons Black Pepper
• 4 Teaspoons Dried Thyme Leaves
• 4 Teaspoons Oregano
• 4 Teaspoons Garlic Powder
• 2 Teaspoons Sea Salt
• 4 Cups of Diced Scallions for Garnish
Preparation
1. In a large heavy-bottomed pot heat oil & saute Andouille until brown.
2. Add in Tasso & continue cooking another 5 minutes.
3. Add in diced onions, celery, peppers, garlic & smoked duck breasts.
4. Cook lightly.
5. Add in dry ingredients & rice & stir until coated.
6. Add in tomato products & chicken stock.
7. Bring to a simmer & cover.
8. Cook-simmer on top of the stove or in 350-degree oven for about 20 minutes until liquid is absorbed & rice is cooked.
9. Stir & check rice consistency - add in more liquid if necessary.
10. Adjust seasoning to suit taste & stir in crawfish tail meat.
11. Let sit before serving.
12. Serve garnished with chopped scallions.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Veggies (photo by Dawn Turner, courtesy of MorgueFile.com)
If you're going to be mixing up a bowl of Guacamole for Super Bowl Sunday you can use one of those avocados to make a tasty and healthy salsa as well. We learned this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.
The jalapenos make it sweet with heat for fans who like a little fire in their game day treats. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients are high in vitamins, low in sodium and calories, and delicious to boot!
Ingredients for 2 Cups
• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste
Preparation
1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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Americans will consume about 50 million pounds of avocados on Super Bowl Sunday, mostly in tasty and healthy guacamole. That’s enough to cover a football field 19 feet deep, if you enjoy that sort of thing.
Below is a classic recipe for Guacamole from our friends at the California Avocado Commission, but they’ve come up with a nice little twist. Depending on where your home team does its playing and snacking, they have suggestions for added ingredients that will give your dish a distinctly local flavor.
Home Team Guacamole begins with a party size portion of basic guacamole (4 avocados, salt, lemon or lime juice) served in the center of a serving tray. Line up color-coded ingredients around the guacamole in small bowls. Then mix in “add-ins” to personalize and create your own Big Game Day party dip.
Ingredients for 8 Servings
• 4 Large, ripe, fresh California avocados, seeded & peeled
• 2 Tablespoons fresh lime juice
• 1 Teaspoon salt, or to taste
Preparation
1. Coarsely mash (DO NOT PUREE) avocados.
2. Stir in lime juice and season to taste.
3. Prepare "add-ins" as directed below.
Regional Variations
Tampa Bay
1. 4-oz. cooked, shelled and de-veined small shrimp
2. 1/2 cup diced green onion
3. 1/2 cup diced yellow bell pepper
4. 5-10 drops red pepper sauce
5. Tampa Bay's coastal location calls for shrimp. The red pepper sauce and yellow bell pepper represent the team's colors.
Pittsburgh
1. 1/2 cup chopped roasted red bell pepper
2. 1/2 cup chopped roasted red bell pepper
3. 1/2 cup chopped roasted yellow bell pepper
Oakland
1. 2 cloves garlic, finely chopped
2. 2/3 cup black beans, rinsed and drained
3. 1/2 cup chopped red onion
4. 1/2 cup chopped tomato
5. 2 pickled jalapeños, chopped
6. Oakland's signature color black is represented in the black beans. Two jalapeños are added to represent the teams extra spice!
Atlanta
1. 1/2 cup peach preserves or peach salsa
2. 1/2 cup toasted pecans, coarsely chopped
New York
1. 1/2 lb. smoked salmon pieces
Philadelphia
1. 8-oz. softened cream cheese
2. 2/3 cup chopped black olives
San Francisco
1. 1/2 lb. cooked Dungeness crab, chopped
2. 1/4 cup diced scallions
3. 1/2 tsp. cracked black pepper
Tennessee
1. 1/2 cup finely chopped sweet white onion
2. 1 cup chunky red salsa
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
You’ve heard of chocolate dipped strawberries, well this is the reverse. Kids of all ages love to make them, so they are a perfect treat for Valentine’s Day! Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Three simple ingredients are the primary culprits when it comes to unhealthy weight gain: sugar, high fructose corn syrup and white flour. All of those ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created this chocolate sauce recipe for a sweet little indulgence that won’t hurt your waistline.
Ingredients
• Large Strawberries
• 1 Cup cocoa
• 1/2 Teaspoon vanilla
• 1 Cup water
• 1 Cup Xagave
• 2 Tablespoon powdered milk (optional)
• 1 - 2 Tablespoons Ultra Gel (optional)
Preparation
1. Mix the cocoa, vanilla and hot water with electric beater until smooth. Add Xagave and blend.
2. Remove stems to create a hole in the strawberry. Fill the strawberry with Xagave Chocolate Syrup.
Tips and Notes: Use in chocolate milk, hot chocolate or drizzle over fruit and ice cream. For a thicker milk chocolate syrup, add powdered milk and Ultra Gel*. Serving size: 1 Tablespoon.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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(© Images courtesy of BetterBody Foods & Nutrition, LLC)
Tired of denying yourself such sweet treats as a nice slice of cheesecake because you’re worried about gaining weight? Chef Stephen Richards felt the same way, like most, he struggles with his weight. His family history includes diabetes on both his mother and his father’s side. Yet, he loves to eat, cook and live. After all, life is a celebration and there is no better way to celebrate than with great tasting food that is both healthy and delicious.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Obesity is the primary cause of the three major chronic diseases of diabetes, heart disease and cancer that are plaguing the U.S. Three simple ingredients are the primary cause of obesity: sugar, high fructose corn syrup and white flour. All of these ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created the cheesecake recipe below for a little splurge that won’t hurt your waistline.
Ingredients
Crust:
• 1 Cup whole wheat pastry flour
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1/3 Cup butter
• 2 Tablespoon milk
• 2 Tablespoon Xagave
Filling:
• 8 Ounces cream cheese
• 1 Cup Xagave
• 3 Tablespoon flour
• 1 Teaspoon grated lemon peel (lemon zest)
• 1/4 Teaspoon salt
• 1 Teaspoon vanilla
• 6 Eggs
• 1/4 Cup light cream or milk
Preparation
1. Heat oven to 450°F.
2. Crust: In large bowl, combine first 4 ingredients (flour, baking powder, salt and butter); blend until crumbly. Combine milk and Xagave and sprinkle over mixture until dough is just moist enough to hold together. Form into a ball. Press mixture over bottom and 2½ inches up side of 9-inch spring form pan. Chill.
3. Filling: In a large bowl, beat cream cheese until creamy. Add Xagave, flour, lemon zest, salt and vanilla; beat well. Add eggs, one at a time, beating well after each. Blend in cream. Pour filling into prepared pan. Bake at 450°F for 10 minutes; reduce heat to 200°F and bake for 60 to 70 minutes or until filling is almost set or golden brown. Cool. Refrigerate for several hours or overnight before serving. Serve plain or with Strawberry or Berry Topping and Xagave Sweetened Whipped Cream.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy, Free-Range Chickens (photo by Digiology, courtesy of morgueFile.com)
Written by Linda West Eckhardt
Vladimir Putin, in a move much revered by the citizens of his country, has issued a ban on American imported chicken.
"Too fatty, too little taste, Americans raise their chickens on chemicals," reported one Russian grocer.
So, OK, folks, haven't I been telling you not to buy factory farmed meats? Chickens raised in those dark, dank 100,000 bird coops where the poor things never see light can suffocate from being packed in so tightly, and are fed mostly GMO corn which not even a starving chicken should eat.
The European Union has banned the use of birds raised using standard American practices and as a result, the chicken they sell in Europe is more flavorful, more healthy and more expensive.
What does Cheap Chicken Really Cost?
I can tell you this, from my own personal experience. Many of you know that I cook for my dogs every day -- because commercial dog food is made from meats considered unfit for human consumption (now there's a scary thought) -- and I can tell you that my dogs will not even eat cheap chicken. They turn up their refined noses and leave it in the bowl.
What is in that chicken? Well, when they pack the birds into those coops so tightly the conditions invite disease, so the birds are fed antibiotics in the water. The poultry growers want them to get to market FAST, so they pump them full of hormones to encourage fast growth. And if that wasn't bad enough, the birds are fed cheap genetically modified corn to keep the cost of chicken feed down.
If you are buying chicken from any fast food place and many ordinary chain restaurants as well as many supermarkets, you are stuffing your face with this cheap chicken. The results can be dire for your health
You Are What You Eat
Cheap chicken is part of the American smorgasbord of foods that cause obesity, diabetes, heart and kidney disease as well as cancer and a host of food allergies.
Where Should You Buy Chicken?
Ideally, find a source for local farm-raised poultry. I know this is not easy. If you can't do that pick out organic birds from the market. Whole Foods has great chicken. You will like the flavor. It has not been laced with hormones and antibiotics, nor has it been fed GMO corn. Murray's is a good brand sold in the East. Out West, there's also locally grown brands of organic chicken. It's worth the extra trouble and the cost. Look up "organic chicken" on the internet for sources close to home.
Once you get it to your kitchen, here's a great recipe from The Silver Cloud Diet to enhance the taste of that bird and help you keep to your low carb weight loss plan.
Easy Roast Chicken Thighs & Asparagus Recipe
Simple and satisfying, this one dish dinner goes together in a hurry. And check out the carb count, fewer than 8. Whoo hoo.
Ingredients for 4 Servings
• 2 Garlic cloves
• 3 Tablespoons extra virgin olive oil, divided
• 2 Tablespoons fresh lemon juice, divided
• 8 Organic chicken thighs with skin (about 1 3/4 pounds)
• 2 Tablespoons unsalted butter, divided
• 1/2 Cup organic chicken broth
• 1 Teaspoon fresh or dried oregano
• 12 Spears asparagus
• Accompaniment: lemon wedges and parsley
Preparation
1. Preheat oven to 450°. Mince garlic with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
2. Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat and brown chicken in 2 batches, skin side down, until golden and crisp, then remove to a baking dish, skin side up. Arrange asparagus alongside chicken.
3. Pour off fat from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, and then pour over chicken and asparagus.
4. Roast chicken in oven until cooked through, about 20 minutes. Add a grating of freshly milled black pepper and serve, garnished with parsley and lemon wedges.
Nutritional Readout: 467 calories, FAT 33.3 g., PROTEIN 35.6 g., CARB 7.8 g., FIBER 1.3 g.
Linda West Eckhardt is the author of a number of acclaimed cookbooks and the winner of a James Beard Award for her writing. She and Dr. John Salerno are the co-authors of The Silver Cloud Diet.
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Organic Lemon Crop (© photo by Lisa Solonynko, courtesy of morgueFile.com)
Written by Sonia F. Bañuelos, Saffron Paisley
The other day my daughter said, “Mama, we have too many lemons, no more” as we were harvesting from the neighbors 3 prolific Meyer lemon trees. I was surprised that she, of all people, was setting limits on her dear old Mama. When we returned home she helped me make a couple more jars of preserved lemons to add to the collection. We now have bottles of Limoncello and jars of preserved lemons, lemon chutney, and Meyer lemon with jasmine tea marmalade.
What more? Well, a couple of nights ago I made a syrup and set aside the peels. I was not certain what I would make with the peels but I had so many, I didn’t want to toss them in the compost. The syrup is a fantastic way to process a lot of lemons as it is fast, easy, and keeps well. I have been enjoying quiet time on my deck with a book and a glass of sparkly limonata. As for the peels, well, I was always curious about the Roman method of preserving in honey…
Lemon Syrup
1. Lemons
2. Sugar
3. Lemon zest
• Wash lemons, cut in half, and juice. If you plan on using the peels, be careful not to press too hard and break apart the peel
• This is the ratio: 1 cup lemon juice, zest of one lemon, 2 cups sugar.
• Combine all ingredients in a saucepan, bring to a boil or until sugar dissolves.
• Remove from heat, and pour into sterile container.
• When cool, pour into clean glass bottles or jars.
Lemon Peel, Roman Style
1. Lemon peels
2. Honey
• After juicing lemons, reserve peels
• Place all peels in a bowl and fill with water
• Leave overnight, but remember to change the water at least once
• In the morning, pour water out
• With a grapefruit spoon (with a serrated edge), carefully remove the membrane and as much of the white pith and discard. Soaking overnight softens the lemon and makes it really easy to remove all unwanted bits,
• Continue with the rest of the lemon halves.
• Cut lemon peel as you fancy, in strips, triangles, coursely… as you wish
• Place in a sauce pan, cover with water and bring to a boil, reduce heat and gently cook for about 20 minutes or until soft.
• Strain and let peels cool.
• Gather your clean jars and start with a layer of honey.
• Start filling jars by layering lemon peels and honey until the jar is full, ending with a layer of honey.
• Make sure not to overpack with lemon peels! You should have a ratio of 1:1.
• Make sure to remove all air bubbles.
The lemon syrup is delicious over sparkly water or in ice tea. A sprig of mint takes it to an entirely different level and I’m wondering how it would taste with alcohol… The lemon peels are really good as is, my daughter ate several as we were packing the jars. They can also be chopped and eaten with ice cream, scones, and on toast.
Enjoy!
Note: The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker. If you can’t get a Meyer, the full flavor of an organic lemon will do nicely.
Sonia & the Sprout
To visit Sonia’s worldly, entertaining, and just plain fun blog, go to: Saffron Paisley
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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New York at Night (photo by Kevin Connors, courtesy of morgueFile.com)
The Rainbow Room, an Art Deco-style restaurant and nightclub located in Manhattan’s Rockefeller Center, opened in 1934, and has reigned as a symbol of sophisticated nightlife ever since. Even if you’ve never been there, you may have caught a glimpse of its elegance in the opening scene of the Martin Scorsese film, “New York, New York,” or in Woody Allen’s “The Curse of the Jade Scorpion.”
Right now the legendary nightspot is closed as a new operator is sought, so we’re making due with fond memories of the place while we await its reopening. One of those memories is a concoction by our master mixologist friend, author Gary (Gaz) Regan. His recipe is ingeniously simple and Dale DeGroff, the Rainbow Room’s head bartender at the time of its creation, added Gary’s Debonair Cocktail to his cocktail list.
The drink calls for single malt scotch, which ruffled the sensibilities of traditionalists who didn’t like the idea of a fine whiskey being mixed into a cocktail. But as Gary says, “…if the big shots don't approve, you must be on the right track.” He was right. The whiskey blends beautifully with ginger liqueur, an aromatic elixir that became popular with the French during their colonial rule of Vietnam. Gary’s Debonair Cocktail is simplicity itself, easily mastered, and perfect for sophisticated sipping, even at home. (Cocktail Attire Optional.)
Ingredients for 1 Drink
• 2 1/2 Ounces single malt scotch
• 1 Ounce ginger liqueur
• 1 Lemon twist, for garnish
Preparation
1. Pour the scotch and liqueur into a mixing glass.
2. Add ice and stir.
3. Strain into a chilled cocktail glass, and garnish with a lemon twist.
Gary Regan Himself
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
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Cocoa Fruit (photo by Sanjay Pindiyath, courtesy of morgueFile.com)
A visit to the cookbook section of a major bookstore offered the very pleasant surprise of seeing Melissa Murphy’s ‘The Sweet Melissa Baking Book’ getting prominently displayed. Her Sweet Melissa Patisserie in the Cobble Hill area of Brooklyn has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” It was just great to see a baker beloved by locals getting some national attention at a big bookstore.
The book is a terrific help to baking enthusiasts looking to turn out great desserts at home, offering scores of mouth-watering baking recipes, and the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking. She dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served!
Melissa writes about her chocolate pudding recipe, “I used to make this when I worked at Home restaurant, in the West Village of Manhattan, around 1996. Home became famous for this chocolate pudding. It was so thick and creamy on your tongue, one of the richest desserts I have ever eaten--and one of the best.”
Ingredients for 6 Servings
• 3 Cups heavy cream
• ¼ Cup plus 1 tablespoon sugar
• 2 ¼ Ounces best-quality semisweet (58%) chocolate, finely chopped (about ½ cup)
• 5 Large egg yolks
• ½ Teaspoon salt
• ¼ Teaspoon pure vanilla extract
Preparation
Before you start, position a rack in the center of your oven. Preheat the oven to 300 degrees F. Place 6-ounce ramekins in a 9 x 13-inch roasting pan.
1. In a medium, heavy-bottomed saucepan, bring the cream and about half of the sugar to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil.
2. Place the chopped chocolate in a medium-sized bowl. Pour enough scalding cream over the chocolate to cover. Let sit for 5 minutes and then whisk until smooth. Pour the remaining cream over the chocolate and whisk until smooth.
3. In a large bowl, gently whish together the egg yolks, the remaining half of the sugar, the salt, and vanilla until smooth. Temper the chocolate cream into the yolk mixture, pouring it little by little and whisking all the while. Strain the mixture into a clean pitcher and skim off any bubbles with a spoon.
4. Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake 50 to 60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150 to 155 degrees F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath. Remove the ramekins from the pan and refrigerate, uncovered, until cool. Cover with plastic wrap and chill for several hours to overnight before serving.
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Fresh Kale (photo by MissyRedBoots, courtesy of morguefile.com)
“The Food Shed: Cooking Local and Seasonal” was a class we attended at Manhattan’s Institute of Culinary Education, a terrific evening of cooking with fresh ingredients from local farms. The class was presented by Chef-Instructor Melanie Underwood. She’s been cooking with farm fresh ingredients since her days growing up on a farm in Virginia. One local and seasonal ingredient the Chef selected for the class was kale. The George Mateljan Foundation’s web site says of kale:
The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.
Kale belongs to the Brassica family, a group of vegetables that includes broccoli, cabbage, collards and Brussels sprouts. Researchers have noted the group for its superb cancer-fighting properties. Look for organic kale to avoid pesticide residues, or get it from a local farmer who you know and trust not to use pesticides.
A tip from Chef Melanie: use fresh garlic from your local farmers market, you’ll taste the difference.
Ingredients for 4 Servings
• 2 Tablespoons Stella Cadente L’Autunno Blend Extra Virgin Olive Oil
• 8 Ounces shitake mushrooms
• 4 Cloves garlic, minced
• 1 Large bunch of kale, trimmed & cleaned
Preparation
1. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until softened, about 5-6 minutes.
2. Add garlic and cook another minute. Remove from the pan and set aside.
3. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium heat, add kale and toss, cooking about 5 minutes, add in shitake and garlic mixture to reheat.
4. Serve immediately.
Chef Melanie Underwood
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
To follow American Feast on Facebook go to: American Feast on Facebook
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Top Hat (photo by Michael Connors, courtesy of morgueFile.com)
A full week of work after the Winter Holidays is drawing to a close and an end-of-weekly-labors cocktail seems in order to recapture a bit of the Festive Spirit Past. We turned again to our favorite mixologist, author Gary Regan to come up with something simple, yet soul-satisfying. We were in luck, recently, he just had to come up with just the thing.
It seems Gary, much to his astonishment, was a nominee in the ‘Least Likely to Pay for a Drink’ category in the Alternative Bar Awards, a tongue-in-cheek event held in London. Still, he was certain his friend David Wondrich, author of the critically acclaimed "Imbibe," would easily snare the title, sparing Gary any further indignity. He was confident enough to boldly declare, "I'll eat my hat if Wondrich doesn't win this one!"
But Wondrich didn’t win, and our honest, somewhat frugal English friend was faced with keeping his word on downing his own topper. Fortunately, Gary’s quick thinking eliminated that prospect as he created the My Hat Cocktail, allowing him to keep his hat on his head. It’s based on the High Hat Cocktail, a mixture of rye, Cherry Heering and fresh lemon juice. Our friend reworked the ratios, and dropped the lemon juice for a little Jagermeister, which gives the new concoction just enough kick to restore some holiday cheer.
Ingredients for 1 Drink
• 2 Ounces straight rye whiskey
• 1/4 Ounce Cherry Heering
• 1/4 Ounce Jagermeister
• 1 Luxardo or other maraschino cherry, for garnish
Preparation
1. Combine all ingredients, except garnish, in a mixing glass.
2. Add ice, stir for 15-20 seconds, strain into a chilled cocktail glass and add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Snow Covered Leeks (© Rainer | Dreamstime.com)
Wintry weather and early sundowns can leave you feeling a little blue following the holidays, but there are some seasonal delicacies to brighten your mood. One that often gets overlooked is the leek, a wonderful winter vegetable in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.)
Below is a terrific recipe for combining the flavor of leeks with goat cheese, shallots, and garlic, taught by Chef Melanie Underwood in a class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. She had the class using fresh ingredients from local farms and I highly recommend you do the same. One of Melanie’s tips: if you buy nothing else at your farmers market, get some fresh garlic, you'll taste the difference.
The Chef has been an enthusiast for cooking with fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.
Ingredients for Tart Filling (One 9-Inch Tart)
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 5 Ounces of Cypress Grove’s Truffle Tremor Goat Cheese
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper
Preparation
Preheat the oven to 375 degrees F.
1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.
Ingredients for Dough for 1 Tart
• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water
Preparation of Dough
1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.
2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.
Chef Melanie Underwood
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to order one of Cypress Grove’s most acclaimed artisanal goat cheeses click on: Truffle Tremor
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Cantina (© photo by Sandra Silberstein, courtesy of Cantina)
With New Year's Eve celebrations fast approaching offering the recipe for the Midnight Smash seemed apprpriate. The drink came about when our old friend, spirits expert Gary Regan, recently posed a challenge to Duggan McDonnell, owner of San Francisco’s Cantina, a Sutter Street watering hole. It seems Duggan, known to friends as Hollywood, sent Gary some of California’s Meyer lemons.
The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker. Meyer lemons obviously call for special treatment, so Gary challenged Duggan to come up with a recipe that would only work if Meyer lemon juice was used.
The recipe below is testimony to Duggan being more than up to the challenge. If you find yourself near Sutter Street some evening, stop by Cantina and sample his inspired creation. You may just learn how Duggan came to be called Hollywood as you sip your “Midnight Smash.”
Ingredients for 1 Drink
• 3 Ripe blackberries
• 1 Ounce Meyer lemon juice
• 1 Ounce Averna
• 1 Ounce Cointreau
• 2 Ounces ginger beer
• 1 Orange wheel, for garnish
Preparation
1. Muddle the blackberries in the bottom of a mixing glass, add ice, lemon juice, Averna and Cointreau, and shake for approximately 10 to 15 seconds.
2. Strain into an ice-filled highball glass, add the ginger beer, stir briefly and add the garnish.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(© image courtesy of California Avocado Commission)
It has been a wonderful holiday season of indulging in rich foods and desserts with nary a care for calories or fat, but we are very pleased that our friends at the California Avocado Commission sent us this relatively light recipe with their best wishes for a joyful holiday season and a healthy, happy New Year.
If weight-loss is on your list of New Year’s resolutions, each serving delivers just 390 calories, a low level of fats, plenty of healthy nutrients, and more than ample flavor to evoke a festive spirit. As our friends put it, “This festive dish is sure to delight your guests. Serve it as a side with chicken or as an entree for lunch. Pair it with a glass of crisp Sauvignon Blanc. Bon appetite!”
Ingredients
• 4 Tablespoons butter
• 1/2 Cup regular rice
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped celery
• 1Cup boiling chicken stock
• 1/2 Teaspoon salt
• 1 Egg beaten
• 1 Cup grated aged Red Spruce Cheddar Cheese
• 1/4 Teaspoon Worcestershire sauce
• 1/2 Cup chopped fresh parsley
• 3 Ripe, fresh California Avocados, peeled, seeded and halved
• 1/2 Cup fine dry bread crumbs
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Heat half of the butter in a medium saucepan.
2. Add rice and cook until rice is golden, stirring.
3. Add onion and celery and continue cooking gently for 3 minutes, stirring.
4. Add chicken stock and salt, cover and simmer 20 minutes or until rice is tender (if rice is still very moist cook with cover off for a few minutes).
5. Remove from heat.
6. Stir egg, cheese and Worcestershire sauce together with a fork and mix into the rice along with the parsley.
7. Heat oven to 350 Degrees F.
8. Place avocado in a shallow baking pan and add 1/4 inch hot water to the pan.
9. Spoon rice mixture into hollows of avocados.
10. Melt remaining butter and combine with bread crumbs. Sprinkle over rice mixture.
11. Bake 20 minutes or until crumbs are browned and avocados are hot.
Nutrition Facts:
Nutrition Information Per Serving: Calories 390; Total Fat 30 g (Sat 11 g, Trans 0 g, Poly 3 g, Mono 14 g); Cholesterol 85 mg; Sodium 460 mg; Potassium 619 mg; Total Carbohydrates 21 g; Dietary Fiber 8 g; Total Sugars 2 g; Protein 11 g; Vitamin A 1080 IU; Vitamin C 17 mg; Calcium 188 mg; Iron 2 mg; Vitamin D 2.3 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.2 g
To learn more about California avocados, their heath benefits & growing an avocado tree, go to: California Avocado Commission
To purchase one of Roth Kase's finest artisanal creations, go to: Red Spruce Cheddar - Aged 7 Years
To view all the recipes on the American Feast web site, go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
 
When it comes to dazzling dinner guests this classic dessert from the Big Easy is a sure show stopper. During my time at Commander's Palace in New Orleans' Garden District, diners were always delighted when it was flambe'd on a gueridon right at their table. Then they'd fall silent as they devoured the delicious dessert!
The recipe was originally created by a regular customer of Brennan’s, one of New Orleans most famous restaurants. The customer was named Richard Foster and his creation is often the finale of a sumptuous breakfast at Brennan’s. It also makes for a spectacular dessert at many an upscale New Orleans’ dinner. For even more richness, try using velvety custard vanilla ice cream for this classic.
Ingredients for 2 Servings
• 2 Tablespoons of butter
• 4 Tablespoons of brown sugar
• 2 Ripe bananas; peeled, cut in half, and sliced lengthwise
• 1 Teaspoon of cinnamon
• 1 Ounce of banana liqueur
• 2 Ounces of white rum
• 4 Scoops of vanilla ice cream
Preparation
1. Melt butter and brown sugar together in a saute pan or chafing dish.
2. Sprinkle in cinnamon.
3. Add in bananas and toss together.
4. Add in both the banana liqueur and the rum.
5. Ignite.
6. Let the flames die out.
7. Serve over ice cream.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
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Day & Night at the Cafe Du Monde (Images courtesy of Original Cafe Du Monde)
Bring a bit of New Orleans home with this recipe using the coffee and chicory enjoyed by visiotrs and locals alike, whether it's served with beignets in the morning at the Cafe du Monde or to cap off a fine meal at one of the Big Easy's many great restaurants. Jules Alciatore created Café Brûlot Diabolique, at world-renowned Antoine's restaurant in the 1890s. His flaming concoction of coffee, brandy, and spices later became a popular way to disguise alcohol during Prohibition.
Chicory is made from grinding the roots of the endive plant. The practice of blending it with coffee was introduced to New Orleans by residents of French ancestry during the Napoleonic era, when nearly constant fighting made keeping supplied with coffee very challenging. Resourceful coffee lovers in France had crafted the blend in order to stretch those supplies and the uniquely flavored beverage became a tradition that has now been part of everyday life in New Orleans for two centuries.
A visit to one of the Big Easy's fine restaurants such as Antoine's in the French Quarter will afford an opportunity to see Cafe Brulot flambe'd on a gueridon at your table. But if you can't make the trip right away, you can use this recipe to get a taste of New Orleans in the comfort of home.
Ingredients for 8-10 cups
• One 4" Cinnamon stick
• 12 Whole cloves
• Zest of 2 oranges
• 1 Whole orange (optional)
• Zest of 1 lemon
• 6 Lumps of sugar
• 8 Ounces Cognac
• Ounces Curacao (optional)
• 1 Quart of Coffee & Chicory
Preparation
1. In a brulot bowl or 2-quart chafing dish, warm and mash together the cinnamon, cloves, orange zest, lemon zest and sugar.
2. Add brandy and Curacao and ignite.
3. Stir until sugar is dissolved.
4. Add in coffee, slowly mixing until flames die down.
Serve in demitasse cups.
To view a recipe for a classic New Orleans flambe'd dessert, a perfect accompaniment to Cafe Brulot, go to: Bananas Foster Recipe
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wild Hibiscus Flower (photo by Elchfan, courtesy of morguefile.com)
Famed New York mixologist and winner of the 2009 Star Chef Award, Orson Salicetti has been very busy mixing up his healthy holiday cocktails for the new decade! He’s the Head Mixologist holding sway at very hip Apotheke, located at 9 Doyers Street in Manhattan’s Chinatown. The place is a cocktail lovers’ dream with 250 house cocktails and 500 bottles of liquor from around the world.
When creating a cocktail Orson Salicetti believes that you create an expression of yourself. His concepts are authentic, real and original. He believes his drinks are similar to the Holidays, they should stimulate the senses, create an emotion, leave an impression, and be something you do not forget. Salicetti pushes the boundaries when crafting new cocktails by incorporating food into his creations, infusing drinks with octopus, caviar, oysters and shrimp.
Preparing a drink calling for octopus may sound daunting, but this creation by Salicetti for the 2010 Holidays was adapted so as to be well within the skills of the home mixologist.
Ingredients for 1 Drink
• 1Ounce Cognac
• ½ Ounce of elderflower jelly
• ½ Ounce of agave nectar
• Dash of lime juice
• 2 Drops of bitters
• ½ Ounce of hisbiscus syrup
• 1 Wild hibiscus flower
• Chilled Champagne
Preparation
1. Add the Cognac, hibiscus syrup, elderflower jelly, agave nectar, lime juice, and bitters to a Champagne flute and stir briefly to mix.
2. Add the hibiscus flower and slowly fill the glass with chilled Champagne bringing the flower to life.
The Master at Work
For more info on the cocktail apothecary where Orson Salicetti’s works his magic, go to: Apotheke, Prescriptions Served Daily
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff D |
