  
We love to cook from scratch as much as anyone, but on nights when time is of the essence it’s nice to include some prime, pre-made ingredients such as a good chutney, or in this case a very high quality fruit salsa. The salsa and the recipe come from Denise and Bernie of Szarek Farms in upstate New York, the founders of Old Goat Foods.
Szarek Farms is a great example of the old maxim, "necessity is the mother of invention." A small greenhouse grower in Central New York, the husband and wife team of Denise and Bernie Szarek grows tomatoes, peppers, fruits and herbs. They do not use pesticides on their farm.
Here's what The Nibble had to say about their delicious salsas, "Like sweet fruit salsa? Like adorable pygmy goats? Here’s the salsa for you. The line has four mascots: pygmy goat triplets and their canine “brother.” Together, they dish out nice, sweet-and-spicy salsas."
Your desired level of spiciness is made easy, as Denise and Bernie’s premium salsa comes in three degrees of heat: Hot, Medium and Sweet.
Ingredient for 4 Servings
• 4 Boneless, skinless chicken breasts
• 1 Cup seasoned bread crumbs
• ½ Cup chopped green onions (scallions)
• 1 Cup your favorite Old Goat Salsa
• 1 Cup fat free shredded cheddar
Preparation
1. Coat chicken breast in bread crumbs, place in 8in square glass baking dish. Bake for 15 minutes at 400 degrees.
2. Top with Old Goat Salsa, chopped green onions and shredded cheddar cheese, bake another 15 minutes or until thoroughly cooked. Enjoy with rice!
If you’d like to purchase some delicious Old Goat Salsa from Szarek Farms go to:
Baylee's Drunk'n Raisin Sauce
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
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There’s been some evidence that eating fish can help you keep a sharp eye while aging and lead to a more clever baby when consumed during pregnancy. And a Mediterranean-style diet rich in olive oil and fish is just as heart healthy as the low fat diet that's long been recommended by the American Heart Association.
In the recipe below, our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California have provided us with a smart way to enjoy olive oil and a favorite, sustainably harvested fish in a scrumptious dish that takes just three easy steps.
Our friend David is a very talented cartoonist whose skillful cooking we’ve had the pleasure of savoring at the lovely home in Brooklyn Heights he shares with his wife Ginny. The last time we went out to dinner with them David remarked, “Use great olive oil and you can cook anything.” We didn’t take “anything” too literally, but it got us thinking about all the dishes that were raised to a new level when a superb olive oil was used.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. Our friend in Brooklyn makes a good point. If you want to take the entrees, appetizers and salad dressings you serve to new heights, “Use great olive oil.” It really does make a difference.
Ingredients for 4 Servings
• 2 Pounds fresh boneless, skinless fish fillets, such as wild Alaska black cod
• 1/2 Cup Mendocino Mustard or sweet-hot mustard
• 3 Cups panko bread crumbs
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• Persian Lime Extra Virgin Olive Oil (to garnish)
Preparation
1. Check fish for small bones (remove before cooking). Coat the fillets in Mendocino Mustard and then bread in panko crumbs to coat each piece of fish.
2. Heat L'Autunno oil in a non-stick pan over medium high heat until shimmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage.
3. Drizzle filet with Persian Lime oil and serve.
To purchase the premium oils from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
Persian Lime 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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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. If you're planning to prepare an intimate dinner for two for New Year's Eve, this dessert could just set your night afire!
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
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Artichokes in Garden (©photo by Matthew Bridges, courtesy of morgueFile.com)
Nerw year's Eve is fast approaching and it’s decision time on what to serve guests or bring to a friend’s home. To get a healthy recipe that would go over well with any number of folks we turned to our friend Alison Lewis. Alison is a cooking enthusiast and quite an entrepreneur, developing recipes for food magazines, public relations companies and food companies. She also does TV work and launched a food blog this past October, Ingredients, Inc. Before striking out on her own Alison was the Food Editor for the excellent Southern Living magazine.
Here’s what Alison wrote about her recipe:
“Whether it’s a huge football game like the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This version works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.”
Ingredients for 12 Servings
• 1 Teaspoon extra virgin olive oil
• 1 Medium onion, finloves garlic
• 1 (14-ounce) Can quartered artichoke hearts, drained
• 1 (10-ounce) Package frozen chopped spinach, defrosted, excess liquid squeezed out
• 1/2 Cup reduced-fat sour cream
• 2 Tablespoons reduced-fat mayonnaise
• 1/2 Cup (about 4 ounces) reduced-fat cream cheese
• 1/2 Cup shredded 2% milk cheddar cheese
• 1/4 Cup shredded Swiss cheese
• 1/2 Teaspoon salt
• 1/4 Teaspoon fresh ground black pepper
• Pita wedges or crudites, for serving chopped (about 1 1/2 cups)
Preparation
1. Preheat oven to 350F.
2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.
Alison Herself
If you’d like to visit Alison’s terrific blog site for more of her enticing recipes go to: Ingredients, Inc.
Try this recipe with Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil
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Snow Covered Leeks (© Rainer | Dreamstime.com)
Wintry weather and early sundowns can leave you feeling a little blue, 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'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
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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 learn more about a world class, hand-picked olive oil from Mendocino, California, 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
Collard Greens (photo by © Vtupinamba | Dreamstime.com)
A staple of Southern American cuisine and soul food, collard greens are traditionally served on New Year's Day with black-eyed peas and cornbread to ensure prosperity in the coming year. But since they’re also a wonderfully healthy source of vitamin C, soluble fiber and multiple nutrients with potent anti-cancer properties, it would be a shame to limit them to just one day a year.
Our friend June Jacobs has published a fine recipe for the slightly bitter and nutritious greens in her book, “Feastivals, Cooks at Home.” In the intro to her recipe she writes:
Dark leafy greans are SO good for you I hope you’ll learn to love them! This dish is designed to serve as either a main course with rice, or as a side with anything you please. It’s a traditional Southern “go-with” for beans and rice. You may make it with or without meat, but the flavors are so assertive these green don’t need it.
June says that if you’re making these greens the center of your plate, pair it with a dry, full-bodied Riesling.
Ingredients for 6 Servings
• 6 Pounds collard greens
• 3 Tablespoons canola oil
• 1 Cup finely chopped onions
• 1 Cup finely chopped celery
• 1 Cup finely chopped green bell pepper
• 1 or 2 Small fresh hot peppers, seeded, de-ribbed & finely chopped
• 1 Tablespoon finely chopped garlic
• 3 Bay leaves
• 1½ Cups cold water
• 2 Tablespoons fresh thyme or 2 teaspoons dried
• 1½ Tablespoons fresh oregano or 1½ teaspoons dried
• 2 Teaspoons *Creole seasoning mix
• Hot pepper sauce to taste
• 3 Pounds meaty ham hocks or shanks (optional, but delicious!)
Preparation
1. Pull the coarse stems all the way out of the collards, and wash the leaves very well in several changes of cold water
2. Heat the oil in a large, heavy saucepan or Dutch oven. Add mirepoix (chopped vegetables) and meat (if you are using meat) and sauté the vegetables until the onion is translucent.
3. Tear the greens into bite-sized pieces and add to the pan. Stir to coat greens with the vegetable mixture and oil. Add seasonings and water. Cover the pan and bring to a boil. Simmer over low heat for approximately 1 hour.
4. Allow the greens to sit in their liquor while you remove the hocks and cut them into bite-size pieces. (If there is a lot of liquor in the pan, you may wish to reduce it by ½.)
Be sure to discard all the bone, skin and gristle. Stir the meat back into the pot. Serve hot.
*June Jacob’s Creole Seasoning Mix (from “Feastivals”)
Blend All Ingredients:
• 1 Tablespoon fine sea salt
• 1 Teaspoon ground cayenne pepper
• 1½ Teaspoons freshly ground black pepper
• 2 Teaspoons white pepper
• 1 Teaspoon garlic powder
To purchase June’s terrific book with all its festive recipes go to: Feastivals, Cooks at Home
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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Silver Belle (©photos courtesy of Cockspur Rum)
With the holiday season now in full swing thoughts have turned to libations to suit this festive time of year. Our friends at Cockspur Rum have suggested giving their Silver Belle recipe for a sweet concoction that will please holiday guests. Having given it a thorough tasting, we're convinced they're on to something. Check the online shops if you can't locate an ingredient at your local store, you want to appreciate the full pleasure of this one!
Cockspur rum is made in Barbados, where it has been distilled for hundreds of years. Being the easternmost of the islands of the West Indies, Barbados has been the first port of call for many a British sailing ship over the centuries. Those sailors grew very fond of the local rum, carried it abroad, and created millions of devotees in the process. George Washington is said to have insisted on having a barrel of Barbados rum available at his 1789 inauguration.
Britain's Royal Navy gave its sailors a daily rum ration for many years. Plenty was kept available on board and after the Battle of Trafalgar in 1805, Admiral Horatio Nelson's body was preserved in a cask of rum for the voyage to England.
Remember to sip carefully and keep safe!
Silver Belle
Ingredients for 1 Drink
• 1½ Ounces of Cockspur Rum
• ¼ Ounce maraschino liqueur
• ¾ Ounce Earl Grey tea
• ¾ Ounce Hibiscus Grenadine
• ¾ Ounce pineapple juice
Preparation
1. Shake well with ice and strain into a chilled cocktail glass.
2. Garnish with a maraschino cherry.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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Apple, Onion & Raisin Chutney (©photo courtesy of Skyhorse Publishing)
Making chutney is a great way to use an abundant harvest from your garden or a bit too large purchase made at your favorite farmers market. They are also wonderful for their versatility, a accompaniment to fresh fish, pork, chicken and of course, a Thanksgiving turkey. Leftover turkey sandwiches are always a treat, and puting a layer of chutney on freshly baked bread will make them even tastier.
Below is a recipe for a mild chutney calling for seasonal ingredients that can be easily found at many farmers markets this time of year. It comes from a new book by by Janet Cooper, "Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More". Janet Cooper grew up in Madison, Wisconsin. As long as she can remember, she has been involved with preserving and learned most of what she knows from her mother. She has lived from coast to coast in the United States, has stepped foot on every continent, and she taught home canning for two summers in Ottawa, Canada.
Janet's chutney recipe is simple to make, won't spoil for ages, and though mild, it is seasoned to provide just a little zing.
Ingredients for 5 to 6 Pint Jars
• 4 Pounds apples, any type
• 3 Medium yellow or white onions
• 2 ½ Cups vinegar
• 1 ½ Cups juice (orange, apple, cider, or a combination)
• 1 Tablespoon ginger
• 1 Teaspoon allspice
• 1 Teaspoon nutmeg
• 1 Teaspoon cloves
• ¼ Teaspoon cayenne pepper
• 2 Cups brown sugar
• 2 Cups dried currants or raisins
Preparation
1. Peel, core, and dice the apples. Peel and finely chop the onions.
2. Add the vinegar, juice, ginger, allspice, nutmeg, cloves, and cayenne pepper. Mix well and cook, uncovered, at a simmer or until thick.
3. Add the brown sugar. Wash and squeeze dry the currants or raisins and add. Cook everything until desired thickness and seal in sterile jars.
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 Janet Cooper's new book, go to: Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More
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![Sage Cornbread Dressing[1] (2).jpg](http://blog.americanfeast.com/Sage%20Cornbread%20Dressing%5B1%5D%20%282%29.jpg)
Sage Cornbread Dressing (© photo courtesy of Time Inc.)
Hardly a Thanksgiving table across the South will be without cornbread dressing, but it will be prepared according to an almost endless variety of recipes. Many of those recipes will fall within the category of "the way my Mama used to make it."
Just in case you don't have a 'tried and true' recipe passed down from generation to generation, the folks at Southern Living have provided this classic version of the perennial favorite side dish. It is included in their newly released, "1,001 Ways to Cook Southern". At a hefty 928 pages it is likely the most authoritative book on American Southern cooking ever published. This recipe appears on page 850, with optional methods for making it with sausage or oysters.
The book is an amazing collection of traditional recipes, all tested and refined in the test kitchens of Southern Living over the span of 4 decades. Readers will really enjoy the stories behind the recipes offered. And there are plenty of beautiful photographs of the dished to provide inspiration.
Sage Cornbread Dressing
Ingredients for 8 to 10 Servings
• Two 6-Ounce packages buttermilk cornbread mix
• 1/3 Cup butter
• 1 Cup chopped celery
• ½ Cup chopped onion
• 1 Tablespoon chopped fresh or 1½ teaspoons dried sage
• ½ Teaspoon pepper
• ¼ Teaspoon salt
• 4 White bread slices, cut into ½-inch cubes (about 2 cups)
• 2½ to 3 cups chicken broth (use all 3 cups if you like really moist dressing)
• 2 Large eggs, lightly beaten
• Garnish: fresh sage leaves (optional)
Preparation
1. Prepare cornbread according to package directions for a double recipe. Let cool 30 minutes; crumble into a large bowl. (Southern Living tested with Martha White Cotton Country Cornbread mix.)
2. Melt ½ cup butter in a large skillet over medium heat; add chopped celery mixture and bread cubes into crumbled cornbread in bowl, stirring gently until blended. Add chicken broth and eggs, and gently stir until moistened. Spoon mixture into a lightly greased 11-inch by 7-inch baking dish.
3. Preheat oven to 350 degrees. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Garnish if desired.
To learn more about the beautifully comprehensive cookbook from which this recipe came, go to: 1,001 Ways to Cook Southern: The Ultimate Treasury of Southern Classics
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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Ocean Water Cocktail (©photos courtesy of Ocean Vodka)
Friday afternoon and the weekend looms...the hour is nearing when it will be time to leave the stresses of the work week behind and unwind. You might visualize lying on a sun-soaked tropical beach and our friends from Ocean Vodka have a suggestion that should help. It's a new cocktail recipe which, it turns out, is very low in calories!
Inspired by the ocean paradise of Hawaii, Ocean Vodka is handcrafted using deep ocean mineral-rich water from 3,000 feet below the surface off the Big Island. These trace minerals, including potassium, magnesium and calcium, help create a distinct and pleasurable flavor profile that is unlike any other vodka.
The desalinated ocean water used to make this 80 proof vodka is drawn from 3,000 feet below the surface, off the coast of the island of Hawaii. At that depth the water is very cold and safe from all surface pollutants. The crisp clean taste is the result of unique all natural ingredients.
Ocean Vodka is certified 100% USDA organic and is the only vodka in the world distilled from organic sugar cane. That makes it naturally gluten free, with absolutely no GMOs (genetically modified organisms), herbicides, or pesticides!
Ocean Water Cocktail
Ingredients for 1 Drink
• 1½ Ounces Organic Ocean Vodka
• 3 Ounces Coconut Water
• 1 Teaspoon Agave syrup
• Mint leaves
Preparation
Muddle mint leaves with Ocean Vodka, coconut water, and agave syrup. Add ice and shake. Strain and serve neat in a lowball glass with a slice of lime and sprig of mint.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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Apple Cider Martini (©photo courtesy of Ultimat Vodka)
The Thanksgiving holiday is a time to evoke cheer, love and bring the family together. Take the weight and stress of the season off your shoulders by enjoying this delicious, cozy cocktail with the ones you love! It comes to us courtesy of our friends at Ultimat Vodka, who distill their ultra-premium vodka in Poland, combining an exclusive blend of rye, wheat and potato that creates an unparalleled sipping experience.
Poland's vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through the generations by local craftspeople our friends at Ultimat Vodka have put it to very good use. Simply put, Ultimat Vodka embodies pure elegance inside and out and is sure to make everyone smile this holiday season. No wonder it is served at some of the finest watering holes from L.A. to London and its fans include the likes of Kirsten Dunst, Reese Witherspoon and Colin Firth.
We love that the recipe calls for apple cider at the time of year when it is in such abundance at our local farmers market. You're almost certain to find the fresh, seasonal and delicious libation at your favorite market, too!
Apple Cider Martini
Ingredients for 1 Drink
• 1¾ Ounces Ultimat Vodka
• 1½ Ounces apple cider
• ¼ Ounces ginger liqueur
• Splash of Velvet Falernum
Preparation
Combine all ingredients in a shaker. Shake well and pour into a cocktail glass.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail 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
Baked Sweet Potatoes with Sugar-n-Spice Butter (©photos courtesy of Skyhorse Publishing)
Thanksgiving is just around the corner! If you're looking for a side dish to serve or bring to the table of your host for dinner, this recipe is simple seasonal and delicious. It is from the newly published 'The Farmer’s Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and More' by Marie W. Lawrence. Marie is a third generation Vermonter who was cooking up the bounty from her garden and local farms long before anybody ever heard the word locavore.
Marie and her publisher were kind enough to allow us to share a recipe from her book that we believe is a perfect side dish for a Thanksgiving dinner. Here is what she has to say about her recipe:
Being of a Northern culinary persuasion, I still prefer mashed white potatoes with my Thanksgiving turkey. However, many folks consider sweet potatoes an integral part of the feast, and with good reason! Sweet potatoes are another nutritional powerhouse that just happen to taste delicious—a winning combination. They’re wonderful mashed or candied, but taste pretty darned good baked too. Make them even tastier with the judicious addition of a little butter, sugar, and spice.
Marie has convinced us to avoid having to make a choice between white and sweet potatoes by serving both!
Baked Sweet Potatoes with Sugar-n-Spice Butter
Ingredients for 1 Serving
• 1 Small or ½ larger sweet potato per serving
• ¼ Cup butter
• 1 Tablespoon honey
• 1 Tablespoon brown sugar
• ¼ Teaspoon cinnamon
• ¼ Teaspoon grated orange rind
• Pinch of nutmeg or mace
• Pinch of cayenne pepper
Preparation
Bake the sweet potatoes along with the pork chops, at 375°F for about 45–50 minutes. If the potatoes are large and don’t seem to be cooking as fast as the pork, you can microwave them on high for 2–5 minutes, until they are tender. They may even be left in the microwave for a few minutes, keeping hot on retained heat, while you’re plating the rest of your meal. While the sweet potatoes are baking, prepare the sugar-’n’- spice butter by creaming the softened butter with the honey and brown sugar. Beat in the remaining ingredients until the butter is smooth and creamy. Serve a dollop over each hot split sweet potato.
To learn more about Marie’s terrific new book, go to: The Farmer’s Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and 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
Mount Gay Trident (©photo courtesy of Mount Gay Rum)
The creator of the Mount Gay Trident is none other than author David Wondrich, who you may recall, wrote “Imbibe.” The book won the James Beard Foundation Award for Best Book About Wine and Spirits. And as author Gary Regan says, "Imbibe is the best book ever written on the subject of cocktails and mixed drinks. Plain and simple. Best Ever."
Here's what Mr. Wondrich has to say about the cocktail he has just created for the coming holiday season:
Neptune's trident holds the center of the Barbadian flag, as is fitting for an island with such a long and rich maritime history. For this dessert drink, I combined Mount Gay Eclipse rum, coffee liqueur and, instead of cream, sweetened condensed milk. It might be a bit sticky on its own, but it makes for a rich, creamy and utterly irresistible cocktail (note: only use a brand that contains nothing more than milk and sugar).
When it comes to drinks suitable for holiday sipping, we think you’ll find that this cocktail is simply delicious!
Mount Gay Trident
Ingredients for 1 Drink
• 1½ Ounces Mount Gay Rum Extra Old
• ½ Ounce Coffee Liqueur
• 1 Ounce Sweetened Condensed Milk
Preparation
Add ingredients to a shaker and shake well with cracked ice. Strain into chilled glass and grate nutmeg over the top.
To learn more about Mr. Wondrich's wonderful book, go to: Imbibe
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
Farmers Market Pumpkins (photo by Mary K. Baird, courtesy of morgueFile.com)
The Fall Harvest is in full swing across the northern states with seasonal produce on display at markets and farm stands. This recipe is the creation of Vermont Organic Valley dairy farmer Amy Forgues and makes a classic seasonal soup. With cooler winds beginning to blow a bowl of her hearty pumpkin soup is just the thing to keep you warm and healthy.
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 seven farmers forming an organic cooperative in 1988. Today, more than 1,600 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Seasonal Pumpkin Soup
Ingredients
• 2 Tablespoons Organic Valley Salted Butter
• 1/4 Cup green bell pepper (diced)
• 1 Small onion (peeled and chopped)
• 2 Tablespoons flour
• 1 Teaspoon sea salt
• 2 Cups canned pumpkin* (see below)
• 2 Cups Organic Valley Whole Milk
• 2 Cups chicken stock (or substitute vegetable stock)
• Dash thyme (crumbled)
• Dash nutmeg
• 1 Tablespoon parsley (chopped)
Preparation
1. In a large kettle, over medium low heat, melt butter, then add: green pepper and onion, saute until soft. Sprinkle flour and sea salt over the top to thicken.
2. Then add pumpkin, milk, chicken stock, herbs and spices to taste. Cook until slightly thickened, stirring constantly.
3. Enjoy! For thanksgiving this soup is nice served in baked jack-be-little pumpkins
Copyright by Organic Valley Family of Farms ©
*There's some question as to whether fresh pumpkin or canned pumpkin is better. Many say that either choice will produce a very different tasting soup. If you substitute fresh pumpkins for canned make sure the fresh is well drained & pureed Smaller pumpkins tend to be sweeter than the big ones. To do a little online research on this, copy & paste "canned pumpkin vs fresh pumpkin" into a search box and you'll find lots of advice.
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 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
Blood Shot (©photos courtesy of Newfoundland and Labrador Liquor Corporation)
This appropriate shooter for the Halloween season comes to us courtesy of our friends at Iceberg Vodka. Iceberg water has been frozen since the last ice age, about 10,000-12,000 years ago, and is 7,000 times purer than tap water, simply the cleanest water on earth, which is why it is used by the distillers to make the world’s purest vodka.
Harvesting Iceberg water is no simple process. It takes brave men and women who venture with their pristine machinery into “Iceberg Alley,” the most treacherous seas known to man. In 1912 the “unsinkable” Titanic found that out all too tragically.
The distillers use the purest of waters together with sweet corn from southern Ontario to produce an exceedingly smooth and refined vodka. Cheers to the brave folks who do the harvesting and the distilling; they won the 2006-2007 Golden Icon Award for Best Vodka. At the price of about $15.00 for a 750 milliliter bottle, it also rates as a Best Buy!
Blood Shot
Ingredients for 1 Shot
• 1 Part Iceberg Vodka
• 1 Part peach schnapps
• 1 Part Jagermeister
• 1 Part cranberry juice
Preparation
Chill, shake, pour, shoot.
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
Mayhem Martini (©photos courtesy of Cockspur Rum)
Halloween is just 10 days away and our friends at Cockspur Rum have provided another of their Killer Cocktail Recipes...perfectly timed for those who will be entertaining in the spirit of the haunting season!
Cockspur rum is made in Barbados, where it has been distilled for hundreds of years. Being the easternmost of the islands of the West Indies, Barbados has been the first port of call for many a British sailing ship over the centuries. Those sailors grew very fond of the local rum, carried it abroad, and created millions of devotees in the process. George Washington is said to have insisted on having a barrel of Barbados rum available at his 1789 inauguration.
Britain's Royal Navy gave its sailors a daily rum ration for many years. Plenty was kept available on board and after the Battle of Trafalgar in 1805, Admiral Horatio Nelson's body was preserved in a cask of rum for the voyage to England.
This recipe makes for a potent drink, so remember to sip carefully!
Mayhem Martini
Ingredients for 1 Drink
• 2 Ounces Cockspur Fine Rum
• ½ Ounce triple sec
• ½ Ounce Godiva Chocolate Liqueur
• Orange twist for garnish.
Preparation
1. Combine ingredients in a shaker with ice.
2. Shake and strain into a martini glass and garnish.
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
Sweet Potatoes (©photo by June.C. Oka, courtesy of morgueFile.com)
Our friend Evelyn Kimber of the Boston Vegetarian Food Festival helped us get permission to pass this wonderful stew recipe on. This year the Festival will take place on Saturday, October 29th and Sunday, October 30th. Get there if you can, it’s a lot of healthy fun for the whole family and definitely worth the trip. This recipe was once taught at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa. See if you can get sweet potatoes from your local farmers market!
'Café Di Cocoa-Food for the Soul' opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then, Cathi's added a retail Market and Bakery located next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting workshops, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Thai Sweet Potato Stew
Ingredients for 8 Quarts
• 3 Large onions, sliced
• 4 Tablespoons, chopped garlic
• 10 Pounds sweet potatoes, peeled & diced 1”
• ¼ Cup vegetable oil
• 1 Gallon water or mild veggie stock
• 4 Kefir lime leaves (or zest of 2 limes)
• 4 Red peppers, cut into bite sized strips
• 8 Cups zucchini cubes (or veggies of choice)
• 1 Pound extra firm tofu, pressed and cut into cubes
• 2-3 Tablespoons Thai curry paste (Maesri brand, “Chu Chee”)
• ½ Cup organic evaporated cane juice
• 4 Tablespoons grated ginger root
• 4 Tablespoons chopped lemon grass (frozen is fine!)
• 3 14-Ounce cans coconut milk (or 1 can plus 1 bar dried coconut)
• ½ Cup natural peanut butter
• 1 Bunch cilantro, cleaned & stemmed
Preparation
1. Over medium heat in large heavy-bottomed stockpot.
2. Saute onions and garlic in oil for about 5-8 minutes or until tender but not colored.
3. Add sweet potatoes and continue to cook for 15 minutes.
4. Add water or stock and lime leaves.
5. Bring to boil; simmer 20 minutes.
6. Place peanut butter and chili paste in medium sized bowl and add 1 ladle of “broth”.
7. Stir to melt and return to soup pot.
8. Add red pepper strips, cubed veggies, tofu, sugar, ginger, lemongrass, and coconut milk.
9. Simmer until all veggies are tender-about 15 min.
10. Ready to serve as is or if you prefer a thicker stew, simply ladle a few cups of the stew chunks into a blender with a small amount of broth and carefully puree till smooth.
11. Hot liquids expand when blended! Stir back into the pot.
12. Ladle into bowls and garnish with fresh cilantro.
To make a reservation to dine at Café DiCocoa give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa
.
To learn more about the Boston Vegetarian Food Festival and its sponsoring organization, go to: Boston Vegetarian Society
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
Apple Blueberry Cobbler (©photos by courtesy of Chef Ron Oliver)
Apples abound at farmers markets across the country this time of year, so much so that it can be tough to come up with creative ways to use them all. Luckily, we have our friend Chef Ron Oliver to help us out in our time of need, providing us with his seasonal recipe for a terrific Apple Blueberry Cobbler.
It’s simple and delicious, perfect for preparing when you’ve got young helpers in your kitchen, sure to delight young and old when you serve it. We love that his recipe calls for maple syrup rather than plain sugar. While it’s baking everyone will love the aroma in your kitchen!
Chef Ron’s first cookbook, the celebrated “Flying Pans”, nominated for Cookbook Of The Year, illustrates Chef Ron's fine balance between ethnic discovery and culinary sophistication. As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Ron has led his talented team to eight titles as Best Restaurant in San Diego.
His passion for food and cooking expands to support local schools and to help young people learn about food literacy by planting sustainable gardens. Ron is also an accomplished artist creating unique food-inspired art objects for his fans.
Apple Blueberry Cobbler
Ingredients for One 9-Inch Cobbler
For the Filling:
• 4 Large gala apples, peeled, thinly sliced
• ¼ Cup Tokay wine (or sherry)
• 2 Tablespoons maple syrup
• ¼ Teaspoon ground ginger
• ¼ Teaspoon ground star anise
• 1½ Tablespoons tapioca flour
• 2 Cups fresh or frozen blueberries
Preparation
Preheat oven to 350 F. Add apples, tokay, maple, ginger and anise to large mixing bowl. Toss to coat. Add tapioca flour. Toss until flour is evenly distributed. Fold in blueberries. Transfer mixture to 9 inch pie pan.
Apple Blueberry Mixture
For the Topping:
• 1/3 cup dark brown sugar
• ¼ Cup all purpose flour
• ½ Cup rolled oats (not instant oats)
• ¼ Teaspoon ground cinnamon
• 2 Tablespoons butter, cut into small cubes, chilled
• ** Your favorite ice cream
Preparation
Add sugar, flour, oats and cinnamon to large mixing bowl. Stir to combine. Add butter. Using back of fork, vigorously cut butter into the dry mixture to obtain a crumbly texture. Sprinkle topping evenly over apple mixture. Transfer cobbler to oven. Bake 1 hour or until topping is golden and crispy and apple mixture is bubbling around the edges. Remove from oven. Serve hot with a scoop of ice cream atop each piece. Cobbler can be made in advance and reheated in oven if desired.
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 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
Poison Apple Martini (©photos courtesy of Cockspur Rum)
Happy Halloween, but why should kids have all the fun?
Our friends at Cockspur Rum sent us this recipe for a Halloween treat for the grownups. You don’t have to don a costume to enjoy it, but since the rum called for is made in Barbados, a sailor’s costume might be best suited for sipping one.
Being the easternmost of the islands of the West Indies, Barbados has been the first port of call for many a British sailing ship over the centuries. Those sailors grew very fond of the local rum, carried it abroad, and created millions of devotees in the process. George Washington is said to have insisted on having a barrel of Barbados rum available at his 1789 inauguration.
Britain's Royal Navy gave its sailors a daily rum ration for many years. Plenty was kept available on board and after the Battle of Trafalgar in 1805, Admiral Horatio Nelson's body was preserved in a cask of rum for the voyage to England.
Poison Apple Martini
Ingredients for 1 Drink
• 2 Ounces Cockspur Fine Rum
• 1 Ounce Applejack
• 1 Teaspoon cinnamon
• Apple slice for garnish
Preparation
1. Combine Cockspur, Applejack and cinnamon in a mixing glass.
2. Add ice and stir to chill.
3. Strain into a martini glass and garnish.
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
Fall at a New Jersey Farmstand (photo by Emily Roesly, courtesy of morgueFile.com)
This time of year the price of pumpkins plummets and planning a delicious Thanksgiving holiday side dish is certainly in order. This beauty of a seasonal side dish is the creation of Chef Michael Carrino, recently seen on the Food Network’s “Chopped Champions,” which just happens to be hosted by our very witty friend, Ted Allen. (Chef Carrino had already been named the winner of the April 7th episode of “Chopped.”)
A graduate of the Culinary Institute of America, Chef Carrino was inducted into the prestigious Chaîne des Rotisseurs at the age of 28. He’s had the honor of cooking for former Presidents Bill Clinton and George Bush, and former British Prime Ministers Tony Blair and Margaret Thatcher at the 400th anniversary of Jamestown, Virginia. He was also invited to cook for the prestigious members of the James Beard Foundation in New York City.
A rising star in the culinary world, Chef Carrino is the chef and owner of Restaurant Passionne, one of New Jersey’s most celebrated restaurants, recognized for its energetic and French inspired cuisine. Restaurant Passionné has received rave reviews in The New York Times, The Star-Ledger, New York Post and Zagat’s.
Here’s the delicious recipe created by Chef Carrino that promises to have your family and friends raving this Thanksgiving holiday.
Ingredients for 8 Servings
• 8 Miniature pumpkins
• 2 White potatoes
• 1 Butternut squash
• 2 Apples
• 2 Cups maple syrup
• 1 Tablespoon butter
• 1½ Teaspoon salt
• 1 Teaspoon fresh ground black pepper
Preparation
Step #1: Roasting the Pumpkins
1. Pre-heat oven to 350 degrees.
2. Hollow out mini pumpkins being careful not to puncture the bottoms.
3. Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.
4. Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).
5. When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.
Step #2: The Filling
1. Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
2. Split the butternut squash in half and remove the seeds.
3. Peel the apples, quarter and remove the seeds and core.
4. On a greased cookie sheet lay apples and squash flat side down and cover with foil.
5. Bake for 35-45 minutes until both squash and apples are soft to the touch.
6. Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.
7. Place the potatoes in a large bowl with the roasted apples.
8. Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.
9. With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
10. Finish the filling with a bit of the pumpkin maple syrup.
11. Scoop the filling into the baked pumpkin and return to the oven.
12. Warm up the filled pumpkins for approximately 10 minutes prior to serving.
13. Enjoy this delicious fall dessert!
To visit the web site of Chef Michael Carrino’s acclaimed restaurant in Montclair, New Jersey go to: Restaurant Passionne
If you like to purchase some outstanding light amber maple syrup from the Weed family’s sugarhouse in Upstate New York go to: 100% Pure Organic Maple Syrup
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
The Pumpkin Patch (©photo by Johnny Pixel Productions, courtesy of morgueFile.com)
One of the delights of working at American Feast is getting the chance to discover creative culinary talents from coast to coast. One very creative talent we’ve had the pleasure of getting to know is Chef William D. Mueller, founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. Babs was his “fabulous mother.” Her memory is cherished for all the “love, laughter and song” she brought to the kitchen of William’s boyhood.
Working closely with his wife Shannon and son Seamus (aka - little chef) Chef Mueller says, "We strive to ensure that with every meal you receive an experience like nowhere else, in flavor, texture and atmosphere." In that they certainly succeed.
Whether it is breakfast, lunch or dinner, a meal at Babblin’ Babs may be a 4 Star gourmet dining experience, but the small family business delivers more than that. The Muellers only purchase from like-minded, family-owned businesses, so they and know who has touched everything before it comes through their doors. That ensures the freshest and best quality food, with the additional benefit that diners are helping support a dozen or more local families like the Muellers. They do not use products that have nitrites, MSG or any long list of chemicals, nor do they add sodium to their food. Instead, “We carefully search for the most natural product available.”
Though superbly capable of whipping up the most exacting of culinary creations, Chef Mueller has been kind enough to take the time to furnish us with a seasonal recipe within the capabilities of home cooking enthusiasts that still beautifully illustrates his culinary artistry.
Pumpkin Broth & Seared Scallops
Ingredient for 4 Servings
• 2/3 Cup butter
• 1 Onion, diced
• 2 Cloves of garlic
• 2 Pounds pumpkin, diced
• 3 Ounces honey
• 2 Cups chicken stock (low or no sodium)
• 3 Tablespoons Chardonnay grape seed oil
• 16 Large wild sea scallops
• ½ Pound Oregon hazelnuts, toasted, and coarsely chopped
• 4 Ounces hazelnut oil
• Chives, chopped for garnish
To Assemble:
1. In a sauce pan melt butter over a mild heat. Add onions, garlic, and pumpkin and sauté until tender. Put in honey and cook until caramelizes. Put in chicken stock, simmering at least 10 minutes. Puree mixture in a blender in small batches.
2. In a skillet, heat chardonnay oil over a medium heat. Put in scallops, sear until golden brown on 1 side, flip, and continue cooking until cooked through 135° internal temp.
3. In a bowl place 4 scallops in each and pour pumpkin broth into each bowl. Sprinkle with chopped hazelnuts, then drizzle hazelnut oil and garnish with a sprinkle of chives.
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 them at 253-761-9099
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
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
Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a healthy pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can be pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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
World Financial Center (photo by Kevin Connors, courtesy of morgueFile.com)
William “Captain” Kidd was among the earliest pirates to prowl Wall Street, helping cement a tradition that carries on to this day. While there he was active in the building of historic Trinity Church, just as contemporary crooks like to help out with high profile, good works that might generate a little good p.r.
For the voyage that proved his undoing Kidd enlisted crew members in New York City, “the vast majority of whom were known and hardened criminals, some undoubtedly former pirates,” according to Wikipedia. The famed Scottish buccaneer maintained his Wall Street address right up to the time he was lured to Boston. From there he was hauled off to England where he was hanged for piracy, professing his innocence to the very end.
We present this little part of the long and colorful history of “The Street” as a cautionary tale for those who might entrust their hard-earned savings to any questionable characters who might be doing business there today!
That’s not to say nothing good comes from the place. There is the tradition of the after-work cool down, calling for a soothing intoxicant from one’s favorite bartender. Our friends Gary and Mardee Regan of Ardent Spirits created a fine restorative to end a week of labor, the Closing Bell Cocktail. It is quick and simple for preparing at home, which might be the best place to enjoy one or two, since even the most hardened pirate will feel its kick.
William Kidd (public domain photo)
The Closing Bell Cocktail
Ingredients for 1 Drink
• 2 Ounces Irish Whiskey
• 1/2 Ounce Amaretto
• 1/2 Ounce Triple Sec
• 1 Maraschino cherry, for garnish
Preparation
1. Stir and strain into a chilled cocktail glass.
2. Add the garnish.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
The newly revised, second edition of Mardee’s terrific bartender’s guide has just hit the shelves. To learn more about it, go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
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
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
Alaskan King Salmon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
This Wild-Caught Alaskan Salmon recipe is the creation of Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “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 1,600 family farms are members.
What could be better than combining sustainably harvested Alaskan Wild Salmon with Organic Valley’s premium organic products? Here’s what author Terese Allen has to say about her recipe:
“A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it. For a garnish that echoes the vibrancy of the dish, sprinkle the baked fish with pomegranate seeds and surround it with fresh herb sprigs. The marinade/sauce can also be used with whole striped bass or halibut steaks.”
Wild-Caught Alaskan Salmon with Pineapple Orange Sauce
Ingredients for 6 Servings
• 1 Whole Wild Alaskan Salmon Fillet (2 pounds)
• 1 ½ Cups Organic Valley Orange Juice
• 1 ½ Cups Fresh Pineapple Chunks, Liquefied in a Blender
• 3-4 Tablespoons Finely Chopped Shallots
• Finely Grated Peel of 1 Lemon
• 2 Tablespoons Olive Oil
• 2 Tablespoons Organic Valley Butter, Cut into Pieces
• Salt & Pepper
For Garnish:
• Pomegranate Seeds (if available)
• Fresh Sprigs of Lemon Thyme, Rosemary, or Parsley
Preparation (about 20 minutes)
1. Place fish fillet in large glass or ceramic baking dish. Combine orange juice, pineapple puree, shallots, and lemon peel. Pour over fish, rubbing it lightly into the flesh all over. Cover and refrigerate 1-2 hours, turning the fish in the marinade occasionally. Remove from refrigerator a half hour before baking.
2. Heat oven to 350 degrees. Drain marinade into a saucepan. Use paper towels to dry the fish off. Brush olive oil over entire surface of fish. Season with salt and pepper. Bake until flesh looks nearly opaque when you check inside it with a fork, 15-25 minutes. Meanwhile, bring marinade to a strong simmer and cook, stirring occasionally, until mixture is reduced by half. Just before serving, stir in the butter. The sauce may be strained or left as is.
3. To serve, carefully transfer fillet to a large platter. Spoon some of the sauce over the fish and garnish it pomegranate seeds and herb sprigs. Transfer remaining sauce to a bowl and serve it with the fish.
Serving Suggestion: Give a slight kick to the sauce by adding a touch of cayenne pepper.
Copyright by Terese Allen for 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 visit the web site of the farmers' coop go to: Organic Valley Family of Farms
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Cucumber Vine (photo by Gracey Stinson, courtesy of morgueFile.com)
Coming up with delicious foods to serve vegetarian guests has gotten pretty simple these days, but if you remain challenged on that score check out the Ambrosias, Tapenades & Pickled Vegetables section of AmericanFeast.com for some very versatile alternatives. If you’re ready to cook for your vegetarian friends and family members visit the Vegetarian section of this blog and scroll down for lots of great recipes, including Apple & Zucchini Salad, Couscous-Stuffed Artichokes and Southwestern Bean & Vegetable Stew.
What cocktails would make excellent choices for the vegetarians you love? For that advice we turned to our friend, spirits expert and author Gary Regan. It happened that our favorite mixologist had already turned his talents to the challenge. Gary’s come up with a couple of cocktail recipes that employ the unique qualities of flavored organic vodkas.
Tomato-flavored Crop Vodka lit up Gary’s taste buds when it evoked memories of farm-fresh cherry tomatoes, “The ones from the farm stand that had been picked just a couple of hours before you popped them into your mouth.” He liked Square One cucumber vodka because “the fresh cucumber flavor is light and fragrant.”
Gary battle-tested his new concoctions and got rave reviews from Dylan, a vegetarian and the 23-year-old son of an old friend. Unsurprisingly, the sampling of both of the creations on the same evening led young Dylan to turn in early, but we’ll bet he dozed with a smile that night.
Cucumber Martini
Ingredients for 1 Drink
• 1 1/2 Ounces Square One Cucumber Vodka or 2 ounces Crop Cucumber Vodka
• 3/4 Ounce Noilly Prat Dry Vermouth
• 2 Drops (no more) balsamic vinegar
• Freshly ground black pepper
Preparation
1. Fill a mixing glass two-thirds full of ice and add vodka, vermouth and vinegar.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and sprinkle a little black pepper on top of the drink.
Red Snapper
Ingredients for 1 Drink
• 2 Ounces Crop Tomato Vodka
• 2 Ounces tomato juice
• 1 Pinch salt
• 1 Pinch black pepper
• 1 Dash Worcestershire sauce
• 1 Teaspoon fresh lemon juice
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients but the garnish.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the twist.
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
Vanilla Cinnamon Apple (©photo courtesy of Nielsen-Massey Vanillas)
Halloween brings images of ghosts and ghouls, but more importantly it provides the perfect opportunity to satisfy sweet-tooth cravings. Individually wrapped, store-bought candies have always been a staple for kids at Halloween parties, but what about the adults?
Grownups can start their quest for Halloween treats with a visit to a local farmers market, pick up some of their favorite fresh apples, and then give this recipe from our friends at Nielsen-Massey Vanillas a try. Their Vanilla Cinnamon Apples will add an element of sophistication to this year’s festivities and are sure to have guests lining up for seconds. The recipe combines the savory flavor of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with the delicious tart taste of fall apples to create a treat that is overflowing with gooey goodness.
Just don’t forget the napkins!
Vanilla Cinnamon Apples
Ingredients for 4 Servings
• 4 Baking apples
• 3 Tablespoons butter
• ¾ Cup firmly packed dark brown sugar
• 1 Teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
• 1½ Teaspoon cinnamon
• ¼ Teaspoon allspice
• 1 Tablespoon brandy
• ¼ Cup raisins
• ¼ Cup walnuts
• Pinch of salt
Preparation
1. Preheat the oven to 350 degrees. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.
2. Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
To learn more about our friends vanillas, go to: Nielsen-Massey Vanillas
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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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
Zucchini Plant (©photo by Christina Dreesen, courtesy of morgueFile.com)
We’ve been urging folks to shop local for some time now, so whenever we are able we like to offer recipes for preparing the seasonal foods found at local farm stands and farmers markets. Our friends at American Farmland Trust have just helped in this regard by sending us a local flavor-filled recipe calling for fresh apples and zucchinis.
The recipe’s creator is Chef Tim of Bloomfield of Connecticut. As our friends at AFT put it, Chef Tim “brings more than just fresh and local foods to the kids in his schools—he also gets them involved. Through teaching kids about different kinds of food and by preparing foods them in exciting new ways, he has transformed lunchtime into a fun-time. He generously shares his scrumptious recipe for a back-to-school salad.”
We’re pleased to share this recipe from Chef Tim for making use of some of the little helping hands in your home.
Ingredients
• 1/3 Cup olive oil
• 2 Tablespoon rice wine vinegar
• 1 Tablespoon lemon juice
• 1/2 Teaspoon maple syrup
• 1 Teaspoon basil, fresh chopped
• 1/2 Teaspoon kosher salt
• 6 Apples, small dice
• 1/2 Green & red peppers, seeded & julienne
• 1/2 Red onion, julienne
• 3 Zucchini, diced
Preparation
1. In a large bowl mix first the olive oil, rice wine vinegar, lemon juice, maple syrup, basil and kosher salt.
2. Add apples and toss well to coat. Add remaining ingredients, toss well.
3. Chill for 4 hours in refrigerator.
4. Serve in a large bowl with grilled grass-fed beef burgers or veggie burgers on brioche rolls. Yummy!
To learn more about the fine work of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To order an atrisanal rice wine vinegar from San Rafael, California go to: Yuzu Rice Vinegar
To order an outstanding maple syrup from Upstate New York go to: Organic Light Amber Maple Syrup
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 Apples (©photo by Scott M. Liddel, courtesy of morgueFile.com)
Apples abound in America this time of year. Red Delicious, Golden Delicious, Granny Smith, Fuji, and McIntosh are just some of the most popular of the 2,500 known varieties of apples grown in the United States. What to do when faced with such abundance? Make preserves of course.
For a little instruction on how to do that we turned to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile and it’s a wonderful place to go for a date!
Melissa likes to use the Granny Smith apple as a natural source of pectin. She writes in her book that “you can play around with the ingredients as much as you like, but use this recipe as a guide.” She also cautions about something she learned from experience, “taking on too much fruit!” Try to limit yourself to 10 pounds of fruit or less. This is a simple recipe that can be a lot of fun and leave you with delicious treats for some time to come.
Ingredients for About 1 Quart
• 8 Cups peeled & sliced fruit of your choice, e/g pears. peaches, etc. (2 dry quarts)
• 2 Cups peeled & cubed Granny Smith apples (2 to 3 apples cut into ¼ to ½–inch pieces)
• 2 Cups sugar
• ¼ Cup fresh lemon and/or orange juice
• 2 Tablespoons freshly grated citrus zest
Preparation
1. In an 8-quart heavy-bottomed saucepan over medium heat, combine the fruit, apples, sugar, juice, and zest. Cook until the mixture reaches 212 degrees F on a candy thermometer, stirring often to prevent scorching. You may mash the fruit slightly with a potato masher, if necessary. Once the preserves have reached 212 degrees F, continue to cook for 30 minutes more, stirring often, until thick. You can check the consistency by placing a dollop on a plate and setting it in the freezer until just cool. If it is runny, continue cooking; if it is thick, you’re good to go.
2. Can the fruit in clean canning jars as directed by the manufacturer, or cool to room temperature, tightly cover, and refrigerate for up to 2 weeks, or freeze up to 6 months.
To learn more about 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
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
Fondue (© Margouillat | Dreamstime.com)
Written by Linda West Eckhardt, Everybody Eats News
Seems like fall got here in one day, and it came to us here in the Northeast with a blustery blow and a drenching rain. Enough already! From one moment to the next we went from shorts and tanks, to sweats and socks. Sigh. Mother nature never fails to surprise.
And so, with that, I turn my thoughts to Autumn recipes. Yesterday, I had the opportunity to get to know Parrano cheese, a Dutch cheese with rootsgoing way back to Italy. It’s only been made in Holland a short time, say about hundred years. Before that it was made in Parrano, Italy. duh.
The flavor of the cheese is bold and assertive, like Parmigiano, but it is aged a mere 5-1/2 months, and has a gouda-like texture, which means that it shreds, it flakes, it melts. It does all the tricks.
That and the weather made me think of fondues, an old idea that is gaining traction again in the world. With the Craft beer craze bubbling up, and this noble cheese – well priced and readily available nationwide – try Whole Foods, I decided to make myself a fondue last night. One quick trip to Whole Foods, a stop at the liquor store, I had some Farmer’s market organic New York state apples (the best) on hand as well as a half loaf of a good artisan bread, some left over boiled new potatoes I had dug from the garden the day before, and some celery sticks. Dinner was shaping up.
At the Wine Library, in Short Hills, I got a quick primer on the new craft beers and came home with George Schneider’s Wiesen Edel-Weisse Ale, a USDA organic beer, fermented in the bottle but brewed in Germany. It was so delicious, I didn’t know whether to drink it, put it into the recipe, or simply pour it over my head and lick my face. It is that yummy. OK. I bought a six pack so we could do everything.
But pairing this German ale with Parrano, the bold Dutch cheese, and segmenting those New York state apples, new potatoes, bites of good bread, and celery sticks, it made a mighty fine supper after being blown hither and thither on New York City streets yesterday. Plus it was quick and easy to do.
I no longer own a Fondue pot – that went long ago in a garage sale – but this can be made in any heavy bottomed medium pot, that you carry to the fireplace in your living room. Serve it right from the pot. Yum.
Wiesen Edel-Weisse Ale & Parrano Cheese Fondue with New York State Apples
Ingredients for 6 Servings
• 16 Ounces shredded Parrano cheese
• 1/2 Tablespoon all-purpose flour
• 1 Cup Wiesen Edel-Weisse ale, at room temperature (can substitute other medium ales)
• 1 Teaspoon Coleman’s dry mustard
Preparation
In a bowl combine grated cheese and flour; mix well to coat cheese with flour. Set aside. In a medium heavy bottom saucepan, bring ale to a simmer over medium low heat. Add cheese-flour mixture by handfuls to the saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until the cheese is melted. When cheese is nearly all melted, stir in the dry mustard, mixing well. Serve immediately with dipping wedges of crisp fall apples, chunks of best quality artisan bread, boiled new potatoes, and/or celery slices.
That and a glass of German ale? Now that’s comfort.
(This article was previously published on Everybody Eats News.)
Linda West Eckhardt
About the Author
Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years.
To learn more about Linda’s amazing new website, go to: Everybody Eats News
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
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
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Fresh Peaches (© Photographer: Dariusz Sas | Agency: Dreamstime.com)
Labor Day Weekend is just hours away and if a seasonal libation to serve guests is needed there are plenty of peaches available from the more northerly climes. Our friend Sue Tango grew up near a peach farm and served this Peach Sangria at a summer party at her lovely Long Island home. We doubt if she and her guests have ever had more fun with peaches!
Ingredients for 4 Drinks
• 2 Firm-ripe peaches, cut into thin wedges
• 1/2 Cup peach schnapps
• 1/3 Cup superfine granulated sugar
• 3 Cups chilled rosé wine (750-ml bottle)
• 2 Cups chilled sparkling water
Preparation
1. Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.
2. Stir in wine, sparkling water, and some ice. Serve immediately.
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
Asian Marinated Veggies (©photo courtesy of Back to the Kitchen)
Are you eating your veggies? If you're not, it is time to visit your local farmers market this Labor Day weekend for some fresh produce and then give a new recipe a try. Our talented friend Gwen Kenneally has provided us with one that will have you going back for seconds with no worries about weight gain.
Gwen is the founder of Back to the Kitchen, a much praised catering company based in Southern California. Her years of catering parties and events have made Gwen amazingly versatile in the kitchen. She has even cooked for a U.S. President. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts. She’s also a regular contributor of food and cocktail recipes to an excellent online publication offering lifestyle highlights for California’s San Fernando Valley, My Daily Find.
Here’s what Gwen has to say about her recipe for grilled vegetables, “This simple marinade works very well with chicken or fish, but it is simply superb for eggplant, squashes, asparagus, onions, beets, and corn, just to name a few. Be creative and look for fun veggies to grill!”
Asian Marinade for Grilled Vegetables
Ingredients
• 6 Garlic cloves, finely chopped
• 2 Inches ginger, finely chopped
• 1 Bunch mint leaves, chopped
• 1 Bunch cilantro, chopped
• 1 Bunch basil, chopped
• 3 Green onions, sliced
• 2 Serrano chilies, finely chopped
• ½ Cup extra virgin olive oil
• ½ Cup rice wine vinegar
• Juice of 4 limes and zest
• ¼ Cup organic soy sauce
• ¼ Cup raw honey
• 1 Tablespoon chili sauce
Preparation
1. Remove and grate zest of limes and juice limes.
2. Prepare 12 cups of vegetables for the grill. Combine ingredients and marinate for 2 hours, rotating occasionally.
3. Grill vegetables, brushing with marinade.
Easy as 1, 2, 3!
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To have a look at Southern California’s finest publication for great finds and things to do, go to: My Daily Find
To learn more about world class, handcrafted olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
For more information about an artisanal rice wine vinegar from San Rafael, California, go to: Yuzu Rice Vinegar
Using a raw honey of the highest quality will make a difference. To learn more about one of the best from a boutique farm in Connecticut, go to: 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
Grilled Tilapia with Tomato Basil Relish (image courtesy of Regal Springs Tilapia)
Labor Day Weekend is almost here and that means it will be grilling time in backyards from coast to coast. Our friends at Regal Springs Tilapia have provided us with this recipe and we think it suits the season beautifully. They were also kind enough to send us some simple tips for grilling perfect fish along with the recipe:
Grilling fish doesn’t have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when it’s cooked through.
The Right Cut: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.
Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.
Oil before you light the grill: Spray a light coat of non-stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non-stick spray on a grate if the fire is lit!
Oil after the grill is lit: This technique is preferred over oiling the grill before it’s lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.
Oil the fish, too. Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.
It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.
Prevent Breakage: Do not flip the fish repeatedly, and do use a wide-headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.
Check for Doneness: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it's not done. Remember, too, that fish continues to cook a little after it's removed from the grill.
And here’s the fine recipe they’ve provided so you can try out their fish grilling technique:
Grilled Tilapia with Tomato Basil Relish
Ingredients for 4 Servings
• 4 (6-Ounce) Regal Springs tilapia filets
• 3 Medium red onions
• 4 Cups cherry tomatoes
• 2 Lemons
• 2 Cups of fresh basil
• 1 Cup of pine nuts
• 1/3 Cup L’Autunno Blend Extra Virgin Olive Oil
• 4 Tablespoons O Olive White Balsamic Vinegar
• Salt & pepper to taste
Preparation
1. Preheat grill to medium high heat.
2. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
3. Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.
4. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
5. Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).
6. Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
7. Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish.
8. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.
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’d like to learn more about the company’s commitment to seafood that is Safe, Sustainable and Traceable go to: Regal Springs Tilapia
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: 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
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 Blueberries (©photo by Christina Dreesen, courtesy of morgueFile.com)
Chef Ron Oliver travels to far reaches of the world in search of culinary inspiration. But back in his home kitchen, he seeks out the finest local, natural, and fresh ingredients to star in his tasty creations. A tireless globetrotter from an early age, Ron’s unique talent is to blend the exotic ingredients found on his travels into signature dishes that surprise and delight the palate.
His first cookbook, the celebrated Flying Pans, nominated for Cookbook Of The Year, illustrates Chef Ron's fine balance between ethnic discovery and culinary sophistication. As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Ron has led his talented team to eight titles as Best Restaurant in San Diego.
His passion for food and cooking expands to support local schools and to help young people learn about food literacy by planting sustainable gardens. Ron is also an accomplished artist creating unique food-inspired art objects for his fans.
Here’s what Chef Ron has to say about this recipe:
This is my go-to, easy and delicious, “one-dish” breakfast pancake. It works wonderfully in a cast iron skillet, but any ovenproof skillet will do. And if you don’t have an ovenproof skillet, just cook the apples in a pan on the stove then transfer them to a deep baking dish and proceed as directed. You can add or substitute other fresh and dried fruits as you wish.
Blueberry Apple Studded Dutch Baby
Ingredients for 4 Servings
• 4 Eggs
• 1 Cup milk
• 1 Teaspoon vanilla extract
• 2/3 Cup all-purpose flour
• 2 Tablespoons granulated sugar
• 1/8 Teaspoon salt
• 3 Tablespoons unsalted butter
• 3 Large apples, peeled, diced
• 1/2 Teaspoon ground cinnamon
• 1 Cup fresh blueberries
Preparation
Preheat oven to 425 degrees. Add eggs, milk, vanilla extract, flour, sugar and salt to blender. Blend until smooth, about 20 seconds. Set aside. Add butter to large ovenproof skillet over medium high heat. When butter is melted, add apples. Cook, stirring often, until apples are soft and any excess liquid in skillet has evaporated, about 4 minutes. Stir in cinnamon. Turn off heat. Immediately pour egg mixture into skillet. Sprinkle evenly with blueberries. Place in oven. Bake until puffed up and lightly golden on top, about 20 minutes. Transfer to center of dining table for your guests to admire before slicing into wedges! Serve with real maple syrup, honey, jam, and/or whatever else your heart desires.
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 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
Grilled Quesadillas (© photo courtesy of California Avocado Commission)
Vegetarian cooking is growing in popularity among people who are not purely vegetarian. Many Americans are looking to reap health benefits by cutting down on meats, while still enjoying delicious dishes. Below is a fun recipe for quesadillas prepared on the grill we got from our friends at the California Avocado Commission. It's a wonderfully healthy creation that delivers a terrific blend of flavors. We’ve found this dish goes beautifully with a good California Pinot Grigio.
Ingredients for 12 Servings
• 12 California avocados, halved
• Fresh lime or lemon juice (as needed)
• Olive oil (as needed)
• Salt (as needed)
• 1 ½ Cups manchego cheese, shredded finely
• 1 Cup panela cheese, grated
• ½ Cup cotija cheese, shredded finely
• Freshly ground black pepper (as needed)
• 12 poblano chiles, roasted, peeled, cut into thin strips
• 12 Home-made flour tortillas, about 10 inches in diameter
• Unsalted butter (as needed)
• Salsa fresca (as needed)
Preparation
1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick. Brush each slice on both sides with juice and oil; lightly sprinkle with salt. Grill, turning once, until lightly browned with grill marks; reserve.
2. Thoroughly mix cheeses; reserve.
Per Serving:
1. Lay 1 tortilla on a work surface. Put ¼ cup cheese mixture on half the tortilla. On top of cheese evenly distribute ½ ounce poblano strips (about 8).
2. Top with 4 or 5 grilled avocado slices. Drizzle with 1 tablespoon salsa (optional); top with ¼ cup cheese mixture.
3. Brown quesadilla on medium heat in hot butter on both sides. Cover pan for a minute or so to finish melting cheese. Cut into 4 pieces.
4. Serve with ¼ cup salsa on the side.
Copyright Courtesy of California Avocado Commission
To purchase the manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase some terrific salsa made from farm fresh ingredients grown without pesticdes go to:
1. Vinca's Sweet Salsa
2. Violet's Medium Salsa
3. Spike's Hot Salsa
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
Manhattan at Sunset (photo by Kevin Connors, courtesy of morgueFile.com)
The traditional sidecar is a classic cocktail dating from the early 20th Century. The simple recipe calls for Cognac, Cointreau and fresh lemon juice and has never lost its appeal. It is believed to have originated in Paris. Our friend, author and master of mixology Gary Regan, has provided us with an elegant re-imagining of the classic; the Tuscan Sidecar.
Gary tells us it was “created by Jon Connors, when he was the head bartender at the restaurant in Manhattan's fabled Carlton Hotel, which was featured in Woody Allen's "Hannah and Her Sisters" with legendary Bobby Short singing at the piano. Instead of using Cointreau, an orange-flavored liqueur, Jon calls for Faretti Biscotti Famosi, a liqueur made in the Trentino region of Northern Italy where they still bake their biscotti cookies in rustic brick ovens. The liqueur's recipe is based on nuts, fennel, citrus and caramel. The multilayered flavors mean that it can be paired with a wide variety of desserts or used in cocktails.
Jon's creation makes for fine sipping while enjoying a Manhattan sunset before a sumptuous dinner.
Ingredients for 1 Drink
• 2 Dashes orange bitters
• 1 Orange slice
• 2 Ounces V.S. Cognac
• 1 Ounce Faretti Biscotti Famosi liqueur
• 1 Ounce fresh lemon juice
• -- Sugar, to rim glass
• -- Orange twist, for garnish
Preparation
1. Put the orange bitters and the orange slice into an empty mixing glass and grind them with a wooden muddler until all the juices have been extracted from the orange.
2. Add ice and the remaining ingredients, shake for approximately 15 seconds, and strain into a chilled, sugar-rimmed cocktail glass and add the garnish.
If you’d like to purchase the book on spirits & cocktails that Gary 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
Avocado Fruit Stand Salad (© Image courtesy of California Avocado Commission)
The summer sun has us yearning for dishes that are cool, light and healthy, a desire easily fulfilled thanks to our friends at the California Avocado Commission. Naturally, they recommend delicious California avocados to brighten the season and they’ve provided a recipe calling for some favorite fruits, including kiwi and pink grapefruit, to make “a beautiful salad that is sweet and tart, creamy and crispy.” Besides delivering a terrific range of fresh flavors, this is one of the healthiest recipes we’ve ever come across.
Ingredients
Dressing
• ¼ Cup olive oil
• 2 Tablespoon raspberry vinegar
• 2 Tablespoon chopped walnuts, toasted
• 1 Teaspoon grated lime peel
• 1 Tablespoon fresh lime juice
• 1 Tablespoon chopped fresh basil leaves
• ½ Teaspoon dry mustard
• ¼ Teaspoon salt
• ¼ Teaspoon ground black pepper
Salad
• 1 Package baby lettuce or spinach salad
• 3 Kiwi, peeled, cut in half lengthwise and sliced in half rounds
• 2 Red or pink grapefruit, peeled and segmented
• 2 Cups sliced strawberries
• 1 Ripe Fresh California Avocado, seeded, peeled, one-half sliced into 8 portions, remaining avocado cubed
Preparation
1. In a small bowl, whisk together ingredients, set aside. In large salad bowl, combine all ingredients for salad except avocado slices.
2. Whisk dressing and pour over salad just before serving. Toss salad to coat with dressing.
3. Arrange avocado slices on top and serve.
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright 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-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To buy premium American Black Walnuts, the “Ultimate Nut,” go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To learn more about 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
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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
Ultimat Peach Punch (©photos courtesy of Ultimat Vodka)
Hail to the Peach! As a boy I grew up near a Long Island peach farm and have wonderful memories of the summers’ peach pies and cobblers, served with big scoops of vanilla ice cream! I’m still enjoying fresh-baked versions of those delights, when that lovely fruit is in season, but as an adult I’ve also become fond of something with a little kick to it, especially on a warm Friday evening when the sun is setting.
Our friends at Ultima Vodka have come up with a recipe that should please peach-loving sippers of spirits. It combines that fabulous fruit flavor with a beautifully crafted, exceptionally high-quality spirit. Hundreds of vodkas are introduced each year, but only Ultimat vodka is created through a distillation of wheat, rye and potato. Its unique combination of the two grains and potato give the ultra-premium spirit a subtle taste, smooth texture, and rich complexity.
Ultimat is produced in Poland, where the vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through the generations by local craftsmen and our friends at Ultimat Vodka have put it to very good use.
The Ultimat Peach Punch
Ingredients for 1 Drink
• 1½ Ounce Ultimat Vodka
• Splash of peach schnapps
• Ice cubes
• Peach sorbet
• Lime juice
• Peach-flavored sugar
• Fresh peach slices for garnish
Preparation
1. Pour Ultimat Vodka into a blender. Add a splash of schnapps, sorbet, and ice cubes. Pour into a serving glass rimmed with peach sugar.
2. Garnish with peach slices.
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
Ultimat Cucumber Cooler (©photo courtesy of Ultimat Vodka)
It’s been an ultra-hot summer here in the northeast with temperatures climbing above 100 degrees F., and more of those on the way! There’s been too much of feeling a bit sticky at the end of the day, when it’s time for a refreshing shower and an even more refreshing beverage for relaxing and enjoying a late summer sunset.
Our friends at Ultimat Vodka have provided a recipe for just such a restorative, the Cucumber Cooler. Now is the perfect time of year to get an organic cucumber from a local farmer…the difference in flavor compared to a conventional one is incredible. And it would be a shame to mix a truly premium vodka with anything less.
The recipe calls for a beautifully crafted, exceptionally high-quality spirit. Hundreds of vodkas are introduced each year, but only Ultimat vodka is created through a distillation of wheat, rye and potato. Its unique combination of the two grains and potato give the ultra-premium spirit a subtle taste, smooth texture, and rich complexity.
Ultimat is produced in Poland, where the vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through the generations by local craftsmen and our friends at Ultimat Vodka have put it to very good use.
The Ultimat Cucumber Cooler
Ingredients for 1 Drink
• 1 Ounce Ultimat Vodka
• ½ Ounce ginger simple syrup
• ½ Ounce lime juice
• Seltzer or mineral water
• 3-4 Mint leaves
• 2-3 Fresh cucumber rounds
Preparation
1. In a high ball or Collins glass, muddle cucumber, lime juice, ginger simple syrup, and mint. Add Ultimat Vodka and fill with ice. Top with seltzer and stir well.
2. Garnish with a mint leaf and cucumber rounds.
For more information about Ultimat vodka, go to: www.ultimatvodka.com
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
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
Wild Ramps (© Derekpunar... | Dreamstime.com)
Written by Linda West Eckhardt, Everybody Eats News
This is a meal that can be ad-libbed by what you find in your early spring Farmer’s market. Here in the New York area, people begin to come out of their cold winter ideas when the first-of-the-season peas and ramps show up in the market.
Ramps are a wild green that are a cross between an onion and garlic in flavor. They’re like big scallions, but with a burst of springtime flavor like no other.
Fresh garden green peas in the spring are good enough to eat raw, but if you’ll sit down, relax and put a basket in your lap and pick the peas you’ll find your day just got better.
We stir fried radishes and baby spinach with those ramps, then mixed in the fresh cooked peas. Now that was good.
Feel free to substitute what you find in your farmer’s market. The idea is to cook what your market sells.
This is springtime on a plate. Yum.
Pacific Cod with Spring Ramps & Mint
Ingredients for 4 Servings
• 4 (6-ounce) Pieces skinless Pacific cod fillet (1 inch thick)
• 1/4 Cup extra-virgin olive oil, divided, plus additional for drizzling
• 1 Cup first of the season spring peas
• 1 Cup water
• 1 Bunch green onions or ramps, cut into 1-inch pieces
• 1 Bunch baby spinach
• 1 Bunch radishes
• 1/4 Cup mint leaves, coarsely chopped
Preparation
1. Preheat oven to 450°F with rack in middle.
2. Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with sea salt and cracked black pepper.
3. Roast until just cooked through, 8 to 10 minutes, turning once. Meanwhile, heat a small pot of water to boiling and cook peas until tender, about 5 minutes. Drain.
4. While the fish and peas cook, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook ramps (or green onions), spinach, and radishes, stirring occasionally, 4 minutes.
5. To assemble the dish, serve fish over vegetables and drizzle with oil then garnish with mint.
Linda West Eckhardt
About the Author
Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years.\
To learn more about Linda’s amazing new website, go to: Everybody Eats News
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 learn more about a world class, hand-picked olive oil from Mendocino, California, 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
Ultimat Mom’s Martini (©photos courtesy of Ultimat Vodka)
Easter weekend has arrived and Mother’s Day will soon follow. It is never easy being a Great Mom. It’s a 24/7 job from which she never retires. So we’re happy to offer a cocktail recipe created just for those special women who cared for us when we were helpless, then inspired us to go out in the world and build lives of our own. She has surely earned it!
The recipe calls for a beautifully crafted, exceptionally high-quality spirit. Hundreds of vodkas are introduced each year, but only Ultimat vodka is created through a distillation of wheat, rye and potato. Its unique combination of the two grains and potato give the ultra-premium spirit a subtle taste, smooth texture, and rich complexity.
Ultimat is produced in Poland, where the vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through the generations by local craftsmen and our friends at Ultimat Vodka have put it to very good use.
Ultimat Mom’s Martini
Ingredients for 1 Drink
• 1 Ounce Ultimat Vodka
• 1 Ounce melon liqueur
• ¾ Ounce lime juice
• ¼ Ounce soda water
• 4-6 Cranberries
• 4-6 Strawberries
• Mint leaves
• Lemon wheel for garnish
Preparation
1. Muddle cranberries and strawberries with mint and ice in bottom of glass. Add Ultimat Vodka, melon liqueur, and lime juice. Top with soda water.
2. Garnish with lemon wheel.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail 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
![p113-All-American_Chili[1] (400x386).jpg](http://blog.americanfeast.com/p113-All-American_Chili%5B1%5D%20%28400x386%29.jpg)
All-American Chili (©photo courtesy of Oxmoor House, Inc.)
The calendar says it is spring, but here in the northeast we have had plenty of chilly weather of late. It has been the kind of weather where you can't help but think about digging into hearty comfort foods. A big favorite a steaming bowl of chili, so we're happy to provide a recipe that you can enjoy without worry about your waistline.
The recipe came to us from our friends at Cooking Light, who have included it in a new recipe collection, “Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light” (page 112). The book offers more than 200 recipes to warm the soul as they please the palate. And as always with a Cooking Light offering, the book’s well-tested recipes are accompanied by mouth-watering photography sure to inspire a little effort in the kitchen.
The collection of recipes should dispel the notion that you have to give up your favorite comfort foods in order to eat healthy. There are only 286 calories in a serving of this chili, and there’s not a breakfast, lunch, dinner, dessert or sides recipe in the book that will endanger a diet for weight loss.
All-American Chili
Ingredients for 8 Servings
• 6 Ounces hot turkey Italian sausage
• 2 Cups chopped onion
• 1 Cup chopped green bell pepper
• 8 Garlic cloves, minced
• 1 Pound ground sirloin
• 1 Jalapeño pepper, chopped
• 2 Tablespoons chili powder
• 2 Tablespoons brown sugar
• 1 Tablespoon ground cumin
• 3 Tablespoons tomato paste
• 1 Tteaspoon dried oregano
• 1⁄2 Teaspoon freshly ground black pepper
• 1⁄4 Teaspoon salt
• 2 Bay leaves
• 1 1⁄4 Cups Merlot or other fruity red wine
• 2 (28-ounce) Cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) Cans kidney beans, drained
• 1⁄2 Cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and next 7 ingredients, and cook 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Sprinkle each serving with cheddar cheese. Yield: 8 servings (serving size: 11/4 cups chili and 1 tablespoon cheese).
CALORIES 375; FAT 12g (sat 4.6g, mono 4.1g, poly 1.1g); PROTEIN 28.9g; CARB 33.7g; FIBER 8.2g; CH OL 59mg; IRON 5mg; SODIUM 969mg; CALC 165mg
To learn more about the book in which this recipe is included, go to: Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light
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
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
Smoked Salmon Devilled Eggs (Mitch Mandel/Organic Gardening/Rodale Inc.)
I wasn’t too fond of eggs as a boy, but the deviled eggs my aunt Peggy made for family gatherings was the great exception. They always went fast! A taste of deviled egg still brings back wonderful memories, so it was a treat to come across this contemporary version of the classic hors d'œuvre.
Jeanne Ambrose developed this recipe for her book, “Heartbreak Recovery Kitchen” in 2010. She’s a contributing food editor to several publications including Organic Gardening, and a former editor and recipe developer for Better Homes and Gardens magazine. Jeanne teams with her daughter Lindsey, a small-space gardener extraordinaire with a penchant for cooking fresh and local. She goes for full-flavored, somewhat-spicy cuisine with a flair for ethnic-fusion feasts.
Smoked Salmon Deviled Eggs
Ingredients for 12 Servings
• 6 Large hard-boiled eggs, peeled
• 3 Tablespoons Greek yogurt
• 3 Tablespoons chopped smoked salmon, divided
• 1 Tablespoon mayonnaise
• 1 Heaping teaspoon dijon mustard
• 3 Teaspoons drained capers, divided
• 2 1/2 Teaspoons finely chopped garlic scapes, green onions, or fresh chives, divided
• Sea salt and freshly ground black pepper, to taste (optional)
Preparation
1. Cut the eggs in half. Put the yolks in a small bowl and mash with a fork. Stir in the yogurt, 2 tablespoons of the smoked salmon, the mayonnaise, the mustard, 2 teaspoons of the capers, and 2 teaspoons of the garlic scapes. Season to taste with salt and pepper.
2. Spoon the yolk mixture into the egg white halves. Cover and store in the refrigerator for up to 24 hours.
3. Garnish before serving with remaining smoked salmon, capers, and scapes.
For lots of great tips on growing your own healthy and flavorful ingredients, go to: Organic Gardening Magazine
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
![Ultimat_Vodka_Green_Apple_Cocktail[1] (265x450).jpg](http://blog.americanfeast.com/Ultimat_Vodka_Green_Apple_Cocktail%5B1%5D%20%28265x450%29.jpg)
Green Apple Cocktail (©photos courtesy of Ultimat Vodka)
The Chicago River will be dyed green and millions will be in the streets of Manhattan to celebrate St. Patrick's Day when everyone can be Irish for a day. There will be drinks served, and we're happy to provide this great little refresher in the day's traditional color.
The recipe calls for a beautifully crafted, exceptionally high-quality spirit. Hundreds of vodkas are introduced each year, but only Ultimat vodka is created through a distillation of wheat, rye and potato. Its unique combination of the two grains and potato give the ultra-premium spirit a subtle taste, smooth texture, and rich complexity.
Ultimat is produced in Poland, where the vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through the generations by local craftsmen and our friends at Ultimat Vodka have put it to very good use.
Ultimat Vodka's Green Apple Cocktail
Ingredients
• 1½ Ounces Ultimat Vodka
• ½ Ounce apple schnapps
• 1 Ounce green apple coulis or purée
• Juice of ½ lime
• Deep-fried granny smith apple for garnish
Preparation
1. Combine all ingredients and shake.
2. Serve straight up or on the rocks.
3. Garnish by floating a slice of deep-fried granny smith apple.
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
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
We attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
Ingredients
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
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'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
Avion Sunshine (©photo courtesy of Tequila Avión)
At 2:00 am on March 13th, tired men and women will turn their clocks forward one hour, marking the beginning of daylight savings time. But just because you have one less hour in your day, doesn’t mean you have to skip happy hour! In honor of daylight savings, our friends at Avión recommend the Avión Sunshine, made with their extraordinarily smooth-tasting Avión Tequila.
Ingredients for 1 Drink
• 1½ Ounces Tequila Avión Anejo
• 1 Ounce Apple Flavoured Liquor (can use apple juice as a sub)
• ¼ Ounce Pear Juice
• Splash of Egg White
• Dash of Fresh Lemon
• Pinch of Ground Cinnamon
Preparation
1. In a shaker add all ingredients over ice then shake and strain.
2. Avión Sunshine can be served either straight up or on the rocks & garnish with a thinly sliced pear.
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
Grits Casserole with Mushrooms, Prosciutto & Provolone (©photo courtesy of Oxmoor House, Inc.)
We don’t see them on many menus here in the Northeast, but we learned to love grits as a staple part of a hearty breakfast during travels through the South. It was a delight to see this recipe combining grits with some of our other favorite ingredients (prosciutto!) for a breakfast casserole that will provide plenty of fuel for a busy day.
The recipe came to us from our friends at Cooking Light, who have included it in a new recipe collection, “Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light” (page 36). The book offers more than 200 recipes to warm the soul as they please the palate. And as always with a Cooking Light offering, the book’s well-tested recipes are accompanied by mouth-watering photography sure to inspire a little effort in the kitchen.
The collection of recipes should dispel the notion that you have to give up your favorite comfort foods in order to eat healthy. There are only 287 calories in a serving of this casserole, and there’s not a breakfast, lunch, dinner, dessert or sides recipe in the book that will endanger a diet for weight loss.
Grits Casserole with Mushrooms, Prosciutto & Provolone
Ingredients for 6 Servings
• 5 Cups water
• 1¼ Cups stone-ground yellow grits
• ¾ Cup (3 ounces) shredded sharp provolone cheese, divided
• 1 Teaspoon salt, divided
• Cooking spray
• 1½ Teaspoons butter
• ¾ Cup chopped onion
• 2 Garlic cloves, minced
• 4 Cups thinly sliced Portobello mushrooms (about 6 ounces)
• 3 Cups thinly sliced shiitake mushroom caps (about 41⁄2 ounces)
• 1 Teaspoon dried herbes de provence
• 1¼ Teaspoon freshly ground black pepper
• 1 Cup chopped prosciutto (about 3 ounces)
• 1/3 Cup dry white wine
• 3 Large eggs, lightly beaten
• 2 Large egg whites, lightly beaten
• 1 Tablespoon chopped fresh parsley
Preparation
1. Bring water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and ½ teaspoon salt. Spoon grits mixture into an 11 x 7–inch baking dish coated with cooking spray.
2. Preheat oven to 350°.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.
4. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.
Note: To make ahead, cook the grits, spoon them into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.
Calories 287; Fat 9.6g (sat 4.4g, mono 3.1g, poly 0.9g); Protein 16.3g; Carb 35.7g; Fiber 2.3g; Chol 131mg; Iron 2.9mg; Sodium 832mg; Calc 136mg
To learn more about the book in which this recipe is included, go to: Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light
To learn more about some of the world’s finest prosciuttos from La Quercia, click on either of the following:
Green Label Prosciutto
Prosciutto Piccante
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
Skanking Rude Boy (© Vanwick | Dreamstime.com)
Originally from a town near Blackpool, England, our old friend Gary Regan has always exhibited the unfailing politeness and good humor for which the English are known. So we were a little surprised to see our master mixologist and spirits expert come up with a new cocktail recipe to which he ascribed the name Rude Boy.
Nothing to fear, Gary isn’t advocating poor behavior. He tells us rude boys were originally street gangs in Jamaica, but the name came to be adopted by young Londoners who were supporters of ska and reggae music. To signal their support they liked to exhibit black and white checks as a symbol of racial unity, wear suits, and sport porkpie hats. A favorite band was The Specials, who scored a big hit in the U.K. with “Free Nelson Mandela.” They liked to skank, a dance done to ska music. Thankfully, they didn’t adopt the violent or criminal ways of the earlier rude boys of Jamaica.
So Gary’s new concoction can be fittingly used to toast racial harmony, lively dancing, and having fun with fashion. Cheers!
Ingredients for 1 Serving
• 1 1/2 ounces Don Julio or other blanco tequila
• 1/2 ounce green Chartreuse
• Pinch of cayenne pepper, for garnish
Preparation
1. Place all ingredients, except the cayenne, in a mixing glass. Add ice and stir for about 15 seconds. Strain into a chilled sherry copita glass.
2. Sprinkle a little cayenne pepper on top.
If you’d like to purchase the book on spirits & cocktails that Gary 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’s web site and sign up for their very witty newsletter go to: Ardent Spirits
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
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 Garden Stir Fry (©Image courtesy of California Avocado Commission)
Doable and delicious is a pretty good description of this stir fry recipe. It came to us from our friends at the California Avocado Commission and should be well within the skills of almost every home cook.
The recipe calls for a lovely mix of veggies, but we adjust it based on seasonality. As long as you employ fresh, local make produce you and your guests will not be disappointed. Organic chicken is best, but chicken raised without antibiotics will do nicely. We like to use white balsamic vinegar to allow the natural colors of the fresh produce to shine through.
Since it takes only about 50 minutes to make from start to finish it makes for an excellent family meal on a week night and some of the preparation can be accomplished by little helpers. The dish is loaded with essential nutrients with only 600 calories per serving.
Avocado Garden Stir Fry
Ingredients for 4 Servings
• 1½ Tablespoons white balsamic dressing
• 2 Teaspoons dried tarragon leaves crushed, divided
• ½ Pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 Tablespoon organic canola oil
• 2 Leeks, white part only, thinly sliced and made into rings
• 3 Cloves garlic, thinly sliced
• 3 Japanese eggplants, sliced into 1/2-inch thick rounds
• 1 (8-oz.) package *crimini mushrooms, sliced
• 1 Red bell pepper, cut into 1/2-inch wide strips and halved
• 1 Orange bell pepper, cut into 1/2-inch wide strips and halved
• ½ Teaspoon salt
• ½ Teaspoon ground black pepper
• ½ Teaspoon red pepper flakes
• 1 Cup broccoli florets
• ¼ Pound pea pods, ends trimmed
• 2 Tablespoon raw honey
• 2 Ripe, Fresh California avocados, peeled, seeded and cut into 1-inch cubes
• 3 Cups cooked brown rice
*Crimini mushrooms also can be found at grocery stores under the name baby bellas or browns.
Preparation
1. In a medium bowl, combine salad dressing and 1 tsp. tarragon. Add chicken, stirring to coat. Marinate for 10 minutes.
2. Heat a 12-inch skillet with cover over high heat until hot. Add chicken and stir-fry until no longer pink inside. Remove chicken from pan and set aside.
3. In the same skillet, heat oil until hot. Add leeks and garlic. Stir-fry for 2 minutes. Add eggplant, mushrooms and bell peppers. Season with salt, pepper, red pepper flakes and 1/2 tsp. tarragon. Stir-fry for 2 minutes. Cover and steam for 2 minutes.
4. Stir in broccoli, pea pods, honey and remaining 1/2 tsp. tarragon. Cover and cook for 2 minutes.
5. Stir in avocados and cooked chicken.
6. Serve over brown rice.
*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.
Nutrition Information Per Serving (based on a diet of 2,000 calories per day)
Nutrition Information Per Serving: Calories 600; Total Fat 22 g (Sat 2.5 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 35 mg; Sodium 410 mg; Potassium 1893 mg; Total Carbohydrates 83 g; Dietary Fiber 23 g; Total Sugars 22 g; Protein 26 g; Vitamin A 2273 (IU); Vitamin C 90 mg; Calcium 125 mg; Iron 4 mg; Vitamin D 0 (IU); Folate 216 mcg; Omega 3 Fatty Acid 0.6 g
% Daily Value*: Vitamin A 45%; Vitamin C 150%; Calcium 15%; Iron 25%
Copyright Courtesy of California Avocado Commission
To learn more about an exquisitely crafted white balsamic vinegar, go to: O White Balsamic Vinegar
To have a look at one of the country’s best artisanal raw honeys, go to: Spring Clover Liquid Honey
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
Love Potion (©photos courtesy of Ultimat Vodka)
Sipping this pretty and sweet Love Potion with your Valentine will get a romantic evening off to a lovely beginning. It will induce a warm glow, but it is light enough to serve as a relaxing prelude to a candlelit dinner for two.
The recipe calls for a beautifully crafted, exceptionally high-quality spirit. Hundreds of vodkas are introduced each year, but only Ultimat vodka is created through a distillation of wheat, rye and potato. Its unique combination of the two grains and potato give the ultra-premium spirit a subtle taste, smooth texture, and rich complexity.
Ultimat is produced in Poland, where the vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through the generations by local craftsmen and our friends at Ultimat Vodka have put it to very good use.
Love Potion Cocktail
Ingredients for 1 Drink
• 1½ Ounces Ultimat Vodka
• 2 Ounces Sprite
• Splash of Grenadine
• Cherry Garnish
Preparation
1. Moisten the rim of the glass with grenadine. Gently coat the rim with sugar.
2. Combine the vodka, Sprite, and a splash of grenadine in a shaker with ice.
3. Shake ingredients with ice and pour into a cocktail glass.
4. Garnish with cherry.
5. Toast & kiss your sweetie!
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 Kale (©photo by MissyRedBoots, courtesy of courtesy of morgueFile.com)
Editor's Note: Author Linda West Echhardt has been honored with both a James Beard award and a Julia Child Award, and earned a B.S. in nutrition at the University of Texas, and an M.F.A. in creative writing at San Francisco State University. She is widely respected for her commitment to helping everyone eat healthy with the most delicious food. We can't wait to visit her upcoming website!
Written by Linda West Eckhardt of the upcoming ‘Everybody Eats NEWS’
Last week, in my local grocery store, a smallish crowd had gathered around a table with free samples. Of course, I had to see what that was all about. Turned out to be dark greenish crisps made of kale, and sprinkled with hot and spicy stuff.
That sounded good, so I reached for the potato-chip-sized-bag to throw in my cart. But the price stopped me. $7.99. Were they kidding? When a bag of potato chips costs less than two bucks, could I justify spending eight for snacks?
I don’t think so. I don’t buy potato chips, why should I buy the pricey kale? Well, kale is healthy for one. Kale is one of the superfoods: loaded with vitamin C, vitamin C, beta carotene, iron, manganese, calcium and potassium.
Kale, along with the other brassicas (cabbage, Brussels sprouts, broccoli) helps the liver to neutralize potential carcinogens. What’s not to love?
Yes, I love kale braised, and tossed into winter soups, sautéed with sweet onions and garlic, but who knew it could be a snack. So, no I wasn’t willing to pay nearly eight bucks for 8 ounces of the dried crisps - I did find a recipe to make them at home. Here ya go.
Hail to the Kale Crisps
Ingredients for About 7 Cups
• 1 Large bunch kale (substitute collards, spinach or other sturdy dark leafy greens)
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon fresh lemon juice + grated zest of ½ lemon
• ¼ Cup grated Parmigiano Reggiano cheese
• ¼ Teaspoon (or to taste) cayenne pepper
• ½ Teaspoon sea salt
Preparation
1. Preheat the oven to 300˚F. with two racks in place in the middle and bottom positions. Cut stem from the kale, then cut the leaves in half, and then cut into 2-3-inch pieces. Place in a large bowl with oil, lemon juice and zest, and parmesan. Season with cayenne and salt.
2. Arrange leaves on 2 cookie sheets covered with parchment paper, single layer, (OK if leaves overlap a bit). Bake about 15-18 minutes, or until crisp. Check and remove the first ones to crisp, using tongs to move them to a parchment covered surface. Continue to bake until all crisps are – well – crisp.
3. Cool to room temperature then store in zip locks or cookie tins, up to a week. Yum.
1 cup Kale crisps yields about 80 calories, 6 grams fat, 3.5 grams carbohydrates, 2 grams fiber, 2 grams sugars, .25 gram protein, 3 grams salt
Check this nutritional readout against a bag of potato chips. You’ll be pleasantly surprised.
Linda West Eckhardt
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 learn more about a world class, hand-picked olive oil from Mendocino, California, 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
Gary & Ueno-San of Tokyo's Bar High Five (photo courtesy of Gary Regan)
As he has demonstrated so many times, our globe trekking friend Gary Regan is ever prepared to travel far and wide in search of new adventures in mixology. Expert in all things to do with spirits, he’s just returned from a trip to Tokyo, and been good enough to share this recipe for a cocktail he came up with while on a bar crawl in the venerable city.
We’ve had our share of pleasant encounters with great whiskeys from the U.S., Canada, Scotland and Ireland, but must admit to a fair amount of ignorance when it comes to Japan’s finely crafted versions of the same. Thank goodness we have for our peripatetic friend to let us know what we’ve been missing.
Gary’s new creation calls for Yamazaki Single Malt 18-Year-Old Whisky, a full-bodied whisky with spicy cherry-like tones. The toffee aromatics of this copper-gold colored whisky offer a pleasant, long, dry finish. Its unique quality and distinct taste comes from having been aged in casks of three different kinds of oaks, American, Spanish and Japanese.
Tokyo Sunset
Ingredients for 1 Drink
• 2½ Ounces Yamazaki 18-year-old single malt whiskey
• ¼ Ounce Laphroaig single malt scotch
• ¾ Ounce sweet vermouth
• ¾ Ounce Green Chartreuse
• 1 Flamed orange zest, as garnish
Preparation
Rinse a chilled wine glass with the Laphroaig. Stir the remaining ingredients over ice and strain into the rinsed glass. Add the garnish.
To view all the cocktail recipes on the American Feast website just scroll down after you go to: American Feast's Cocktail Collection
To learn more about the base spirit in Gary’s recipe, go to: Yamazaki Single Malt Whiskeys
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
To visit Gar’s wonderful web site and sign up for his 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
Chinese Ringneck (©photo courtesy of MacFarlane Pheasants)
If you’re looking for something special to prepare for Valentine’s Day, a dinner featuring a roasted free-range pheasant is sure to signal a special evening. Beautifully accompanied by wild rice, pheasant is a bit firmer than chicken with a naturally rich poultry flavor.
This recipe was created by Chef David Nelson of Wisconsin, whose credits or recipes have been acknowledged in Cooking Light magazine, Restaurant News of the Rockies, and Food Arts. He had two wild game soup recipes published in Janie Hibler's cookbook, “Wild about Game”.
Chef Nelson says of his recipe, “This meal will tempt you while it roasts and fills your house with the warm, nutty scents of wild rice and pheasant.”
Ingredients for 4 Servings
• 2.5-Pound whole MacFarlane Pheasant
• 1 Cup Native Harvest Wild Rice (makes 3 cups)
• 3 Cups day old bread, cut into small cubes
• 1 Cup onions, sliced paper thin
• 1 1/2 Cup chicken stock (broth) or 1 bouillon cube dissolved in 1 1/2 Cups water
• 1 Cup celery, diced
• 2 Teaspoons finely chopped parsley
• 1 Teaspoon Sage (or to taste)
NOTE: Stuffing mix is sufficient for 2 pheasants
Preparation
1. Wash wild rice until the rinse water comes off clear.
2. Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir.
3. Saute the onions and celery in 1/4 cup butter until translucent; add parsely and cook only until hot.
4. Combine wild rice, bread, sauted vegetables, sage and chicken stock. Lightly salt the inside of the bird, and fill the cavity of the bird (if desired). Tie with kitchen cord around legs and tail tightly. Brush bird with melted butter and dust with flour.
5. Bake in 325 degree oven for approximately 2 hours. Any remaining dressing can be placed in a covered baking dish and cooked in the oven alongside the bird.
David Nelson
To learn more about preparing free-range pheasant, go to: Whole Oven Ready Pheasant
To learn more about authentic, heirloom wild rice, 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
Cupid's Kiss (photo courtesy of Ultimat Vodka)
Valentine’s Day is well on its way and the Cupid's Kiss Cocktail makes a pretty choice for sharing an intimate evening with your sweetie. Both sophisticated and sexy, it calls for an exceptionally high-quality spirit, beautifully crafted for a romantic night to remember!
Hundreds of vodkas are introduced each year, but only Ultimat vodka is created through a distillation of wheat, rye and potato. Its unique combination of the two grains and potato give the ultra-premium spirit a subtle taste, smooth texture, and rich complexity.
Ultimat is produced in Poland, where the vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through the generations by local craftsmen. Ultimat’s process begins with milling the grains, then steam cooking them to produce a mash for fermentation. After being distilled, the mash is passed through a copper filtration system using purified water.
Cupid’s Kiss
Ingredients for 1 Drink
• 1½ Ounces Ultimat Vodka
• ½ Ounce Patrón Citronge Orange Liqueur
• 1 Ounce Fresh Blackberry Juice
• Splash of Fresh Orange Juice
• Granulated Sugar
• Lemon Slice for Garnish
Preparation
1. Moisten the rim of the glass with blackberry juice. Gently coat the rim with sugar.
2. Combine the vodka, orange liqueur, blackberry juice and orange juice in a shaker with ice.
3. Shake ingredients with ice and pour into a cocktail glass.
4. Garnish with lemon slice.
5. Toast & kiss your sweetie!
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
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 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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San Francisco Sunset (photo by R. Beaty, courtesy of morgueFile.com)
It seems our old friend Gary Regan, the author and master mixologist, has an artistic side which we’ve previously failed to fully appreciate. He recently quoted from "The Hour" by Bernard DeVoto, “…the violet hour, the hour of hush and wonder, when the affectations glow and valor is reborn, when the shadows deepen along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn."
The violet hour happens to be one Gary’s favorite times of day. It is the cocktail hour, when the day’s labors are done, the sun is slipping into the horizon, and the time for sipping a restorative cocktail has arrived. Gary’s come across a new potion that suits that time beautifully, the Violet Hour Cocktail. It is the creation of Jackie Patterson from when she was the lead bartender at the elegant San Francisco eatery, Zinnia. According to our old friend, the drink played a major role in winning her a trip to France to compete in the finals of a worldwide cocktail competition.
Gary writes, “…there is a chance, albeit slight, that if you sip a Violet Hour cocktail and, with soft eyes, you look out over the San Francisco Bay, you might just catch a glimpse of DeVoto's unicorn as it canters gently over the waves. And wouldn't that be a treat?"
Ingredients for 1 Drink
• 2 Ounces Sobieska vodka
• 1/2 Ounce Marie Brizard Parfait Amour
• 1/2 Ounce Lillet Blanc
• 1 Dash anisette
• 1 Lemon twist, for garnish
Preparation
1. Fill a cocktail shaker two-thirds with ice and add vodka, Marie Brizard Parfait Amour, Lillet Blanc and anisette.
2. Stir for 15 seconds and strain into a chilled cocktail glass. Add the garnish.
Gary Regan Himself
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
Rinsed Cannellini Beans (© Photo by: Luminouslens | Agency: Dreamstime.com)
I first encountered handcrafted kielbasa in the 1980s while working in New York City’s largest Polish-American neighborhood, said to be the world’s largest Polish community outside of Warsaw. The aroma on the neighborhood’s shopping street made it clear when local butchers were smoking a fresh batch. I’ve had a weakness for those unique sausages ever since.
Our friend, James Beard Award-winning author Linda West Eckhardt, just provided us with a wonderful way to enjoy the singular flavor of the classic Polish sausage in a healthy, seasonal soup, sure to warm on a winter day. Here’s how she describes it, “Just the sort of soup Polish Grandmothers kept on the back burner for cold and hungry children, this is a recipe that tastes good the first day, and even better on the days after!”
Linda’s Cannellini Soup with Kielbasa & Kale
Ingredients for 6-8 Servings
• 3 Tablespoons extra virgin olive oil
• 12 Ounces cooked beef kielbasa, cut into coins
• 1 Large onion, finely chopped
• 1 Fennel bulb, finely chopped (reserve and chop feathery tops for garnish)
• 6 Large garlic cloves, minced
• 1 Teaspoon minced fresh thyme
• ½ Teaspoon red pepper flakes (or to taste)
• 2 Boxes chicken broth (about 10 cups)
• 1 Package (12 ounces) fresh chopped kale
• 1 15-Ounce can cannellini beans, drained (Goya)
• 1 15-Ounce box chopped Italian tomatoes (Pomi)
• 1 Cup grated Asiago or Parmigiano
• Sea salt and cracked black pepper to taste
Preparation
Heat oil in a soup pot over medium heat and add ingredients in order, up to the broth, taking your time as you chop, so that the vegetables cook down. Then add broth and bring to a boil. Stir in kale, cannellini and tomatoes and simmer until kale wilts. Taste and adjust seasonings with sea salt and cracked black pepper.
Linda West Eckhardt
To learn more about Linda'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 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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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
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Barley & Beef Soup (©photo courtesy of Oxmoor House, Inc.)
My Mom often gave us barley and beef soup to warm us up when we came in from winter sledding and making snowmen. It was one of the only ways she could get me to eat carrots in those days. Now, just the aroma of barley and beef soup on the stove brings back great memories.
This recipe is a low calorie version of the classic winter warmer from our friends at Cooking Light. They’ve included it on page 152 of a terrific collection of dishes in their newly released, “Cooking Light Mix & Match Low Calorie Cookbook.” The book offers multiple choices for each of three meals a day, and a couple of snacks besides. Make your choices from each category and you'll consume just 1,500 calories a day, enjoying delicious food all the while.
Here’s what our friends had to say about this recipe: “Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed. Serve with a 1.5-ounce slice of crusty bread (123 calories) to soak up the soup.”
Barley & Beef Soup Recipe
Ingredients for 6 Servings (Serving size: 1 3⁄4 cups)
• Cooking spray
• 2 Cups chopped onion (about 1 large onion)
• 1 Pound chuck steak, trimmed & cut into 1⁄2-inch cubes
• 1 1⁄2 Cups chopped peeled carrot (about 4 carrots)
• 1 Cup chopped celery (about 4 stalks of celery)
• 5 Garlic cloves, minced
• 1 Cup uncooked pearl barley
• 5 Cups fat-free, lower-sodium beef broth
• 2 Cups water
• 1⁄2 Cup no-salt-added tomato puree
• 1⁄2 Teaspoon kosher salt
• 1⁄4 Teaspoon freshly ground black pepper
• 2 Bay leaves
Preparation
1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally.
2. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until barley is done and vegetables are tender.
3. Discard bay leaves and serve.
Nutritional information: Calories 275; Fat 5g (sat 1.6g, mono 2.3g, poly 0.5g); Protein 21.8g; Carb 36g; Cho1 43mg; Iron 3.1mg; Sodium 649mg; Calc 57mg
A little more…For a heartier serving, portion out a 2-cup serving. This slightly larger portion will contain 314 calories.
To learn more about the latest cookbook from the editors of Cooking Light, go to: Cooking Light Mix & Match Low-Calorie 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
(©photo courtesy of Organic Prairie)
Our friends at Organic Prairie sent us this hearty chili recipe. They sent it as a terrific choice for Super Bowl Sunday, but there’s no need to wait. It will deliciously ward off the chill of winter on any day of the week.
Organic Prairie meats are produced by an independent cooperative of organic family farms. They are pioneers of the organic meat industry, who began producing delicious meats--without the use of antibiotics, synthetic hormones, or pesticides--back in 1996. The cooperative insisted on third-party organic meat certification long before federal organic standards were established. They were the first to ban animal by-products from their cattle's diet and instrumental in forging the strictest organic standards.
The recipe calls for grass-fed beef, the choice of a conscious eater, and a tasty one at that. Grass-fed beef tends to be leaner than conventionally raised beef, so when grilling or roasting care needs to be taken not to overcook it and leave it too dry. For the ground beef in this chili recipe, drying out isn't a worry because you're simmering it with so many moist ingredients - including olive oil and bacon!
Grass-Fed Beef & Black Bean Chili with Avocado & Chipotle Sour Cream
Ingredients for 4 to 6 Servings
Chili
• ¼ Cup olive oil
• ¼ Pound Organic Prairie bacon, finely chopped or ground (to grind, cut into chunks, freeze until firm, then pulse in a food processor)
• 2 Pounds Organic Prairie grass-fed ground beef
• 1½ Tablespoons kosher salt or 1 tablespoon table salt, more to taste
• 2 Cups chopped onion
• 6 Cloves garlic, minced
• 2 Tablespoons mild chili powder
• 1 Tablespoon smoked paprika (optional)
• 1½ Tablespoons ground cumin
• 2 Teaspoons ground coriander
• 2 (28-ounce) Cans crushed organic tomatoes (not tomato puree)
• 2 4-ounce Cans mild roasted green chiles
• 2 (15-ounce) Cans black beans, drained and rinsed
• ½ Cup chopped fresh cilantro leaves
• 1 Cup low-sodium beef or chicken broth
• 2 Tablespoons molasses (optional)
• Hot sauce, to taste
Toppings
• 1 Ripe avocado, diced and tossed with a little lime juice and salt
• ½ Cup sour cream mixed with 1 teaspoon adobo sauce from a can of chipotle chiles (freeze the leftovers)
Preparation
1. Heat 1 tablespoon of the oil in a large heavy-based saucepan or Dutch oven over medium-high heat. Add the bacon and cook until most of the fat is rendered and the bacon pieces are golden brown, 4 to 5 minutes. Pour off all but around 2 tablespoons of the fat.
2. Add the beef to the pan, sprinkle on about 2 teaspoons of the salt and cook, stirring frequently, until the meat is no longer pink, about 5 minutes, but don't let the meat get brown and crusty. Scrape the meat from the pan into a bowl; set aside.
3. Add the rest of the oil to the pan, add the onion and 1 more teaspoon salt. Turn down the heat to medium and cook, stirring frequently, until the onions are soft and lightly golden, 8 to 10 minutes. Add the garlic, chili powder, smoked paprika (if using), cumin, and coriander and cook another minute, stirring and scraping so the spices fry slightly in the oil.
4. Stir in the crushed tomatoes, green chiles, black beans, chopped cilantro, beef broth, molasses and remaining teaspoon salt, plus as many shakes of hot sauce as you like. Turn the heat to low, and cook, uncovered, until thickened and rich tasting, 45 minutes to an hour. Add back the bacon and beef and simmer another 15 minutes. Taste and add more salt or hot sauce as needed.
5. Serve the chili in bowls with some avocado piled on top and a generous drizzle of the chipotle cream.
To learn more about the cooperative, 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
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Liberation Libation (©photos courtesy of Vermont Spirits Vodkas)
“Freedom and Unity” is the Vermont state motto. The state's Green Mountain Boys led by Ethan Allen and his brother Ira certainly did their part in the American struggle for independence. The Allen’s guerilla force marched with General Benedict Arnold and captured the important military posts at Fort Ticonderoga, Crown Point, Fort Ann and the town of St. John (Now St. Jean), Quebec.
The Liberation Libation recipe calls for Vermont Gold Vodka, a pure, delicate, unflavored vodka, handmade in small batches from the sugar of maple sap, the very essence of Vermont. Each spring in New England, freezing nights and warm sunny days allow the mature maple trees to pump out the sugar which has been converted from starch and stored during the dormant winter season.
Vermont Gold is triple-distilled and lightly filtered to allow the distinctive quality of the maple fermentation to come through. That quality combines a fragrant nose with smoothness in the mouth and a slight warmth that delights the true lover of vodka.
Liberation Libation
Ingredients for 1 Drink
• 2 Ounces Vermont Gold Vodka
• 1/2 Ounces maple syrup
• 1 1/2 Ounces non-alcoholic sparkling cider
• Cinnamon sugar
Preparation
1. Rim a martini glass with cinnamon sugar.
2. Pour ingredients over ice into a mixing glass.
3. Stir & strain into a sugar-rimmed martini glass.
Vermont Spirits hand-crafted vodkas are now available throughout New England and New York State. To find out where you can purchase a bottle or two, go to: Vermont Spirits Vodkas
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail 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
Wild Hibiscus Flower (photo by Elchfan, courtesy of morguefile.com)
Our friend Gary Regan, the author and spirits expert, has never been very keen on garnishes. That’s not to say he’s a curmudgeon on the subject. Far be it from Gary to deprive a martini drinker her olive or three, or fail to recognize the value of a “properly handled” twist of lemon, or a wedge of lime in a gin & tonic. And he’s written, “Some aromatic garnishes are essential to certain drinks, too. Take the Angostura bitters that are dashed on top of a pisco sour, for instance. In truth, it's the bitters that elevate this cocktail to its classic status.”
It’s just that most of the time Gary’s attitude toward garnishes is “Why bother?” So he took us by surprised when he introduced us to his Wild Hibiscus Champagne Cocktail. We were stunned to learn he had a jar containing 50 wild hibiscus flowers preserved in hibiscus syrup at home. It turned up unexpectedly at his doorstep one day and our Master Mixologist found a perfect use for it with this creation. Besides making an elegant Champagne cocktail this recipe provides the pleasure of seeing the lovely flowers open when the bubbly is poured.
Ingredients for 1 Drink
• 3/4 Ounce VSOP Cognac
• 1 Dash Peychaud's bitters
• 1 Teaspoon hibiscus syrup
• 1 Wild hibiscus flower
• Chilled Champagne
Preparation
1. Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
2. Add the hibiscus flower and slowly fill the glass with chilled Champagne.
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’d like to purchase the book on spirits & cocktails that Gary 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
Bellini (photo courtesy of Harvard Common Press)
Occasions like the arrival of a new decade call 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.
Happy New Decade & 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
Dried Ancho Chili Pepper (© Photographer: Bruce Mcintosh | Agency: Dreamstime.com)
Deep snow, bracing winds and chilly nights have brought thoughts of hot soups and stews to mind of late. The nice thing about soups and stews is that besides being great at warming you up they can also be some of the healthiest foods in a cook’s repertoire. This spicy southwestern stew is no exception. It’s loaded with healthy produce, delivers protein from two types of beans, and has no animal fat.
We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by the talented Chef-Instructor Sabrina Sexton. Remember, it’s not just a healthy meal. It packs a spicy kick, so please heed the Chef’s advice and season to taste! We recommend using a good extra virgin olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 6 Servings
• 2 Tablespoons extra virgin olive oil
• 1 Cup green peppers
• 1 Cup red peppers
• 1 Cup chopped onion
• 2 Cloves garlic, minced
• 1 Cup diced butternut squash
• 1 Chipotle pepper in adobo sauce, minced
• 1 Teaspoon ground ancho chili pepper
• 1 Tablespoon ground cumin
• 28 Ounce can of plum tomatoes, coarsely chopped
• 1½ Cups white beans
• 1½ Cups black beans
• 1 Cup water or tomato juice
• Salt to taste
Preparation
1. In a large saucepan, over medium heat, heat the olive oil. Add the peppers, onion and garlic. Cook, stirring, until the onions are golden, about 10 to 12 minutes. Add the squash and cook 3 to 4 minutes more.
2. Add the chipotle, ancho chili powder and cumin and cook, stirring, for 2 minutes. Stir in the plum tomatoes, beans and water or juice. Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more water or tomato juice as needed, about 45 minutes.
3. Taste and adjust the seasoning. Serve in bowls with southwestern polenta cakes or fresh baked semolina bread.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site 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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(©photo courtesy of Industrias Licoreras)
My how the year has flown by! Monday, December 20th is National Sangria Day and we’ve done almost nothing to be ready for the big day. Fortunately, the mixologists at Botran Rum have created a Holiday Rumgria to honor the classic drink and there’s still enough time to clean and polish the silver punch bowl.
Botran Añejo Reserva is another member of the family of fine rums from Guatemala, copper-colored, distilled from fermented sugar cane syrup, and a balanced blend of rums aged from 5 to 14 years in a variety of barrels. Botran Añejo Reserva has a rich body, just one of the signature characteristics of Guatemalan rums.
Ingredients for a Large Batch
• 1 Bottle of Botran Reserva
• 22 Ounces of Sauvignon Blanc
• 34 Ounces of Apple Cider
• 12 Ounces of Lemon Juice
• 17 Ounces of Holiday Syrup (*recipe below)
• 17 Ounces of Black Berry Puree (**recipe below)
Preparation
1. Add all ingredients to a Large Punch Bowl
2. Stir well for a few minutes
3. Place in Fridge for a 2-3 hours
4. Stir well and serve
*Holiday Syrup Recipe
1. Place 6 cups of water on pot and bring to a boil
2. Turn down to simmer and stir in 7 cups of sugar until dissolved
3. Add a 4 inch piece of ginger thinly slice, 6 cinnamon sticks, ½ teaspoon nutmeg, ½ teaspoon clove, ½ teaspoon all spice and half an orange peel.
4. Let simmer on low for 30 minutes on low.
5. Take off stove top and refrigerate overnight and double strain to remove additives.
6. Ready to go
**Black Berry Puree Recipe
1. Add 5-6 small containers of Black Berries to blender with just enough Holiday Syrup to puree it.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail 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
Blueberry-Pecan Scones (©photo courtesy of Oxmoor House, Inc.)
What could be better than walking into a kitchen filled with the aroma of fresh-baked scones on a wintry morning? Not much, and if you think you can't enjoy blueberry-pecan scones because you're watching your weight, guess again. Our friends at Cooking Light have delivered a recipe that will leave your diet intact.
Actually, they've put together a whole book of recipes that will help. And it's a big book, full of beautiful photographs to inspire home cooking. The brand new "Cooking Light Mix & Match Low-Calorie Cookbook" offers multiple choices for each of three meals a day, and a couple of snacks besides. Make your choices from each category and you'll consume just 1,500 calories a day, enjoying delicious food all the while.
Here's what our friends had to say about this recipe, "Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries. Leftover scones are nice with tea later in the day."
Ingredients for 10 Servings (serving size: 1 scone)
• 1⁄2 Cup 2% reduced-fat milk
• 1⁄4 Cup sugar
• 2 Teaspoons grated lemon rind
• 1 Teaspoon vanilla extract
• 1 Large egg
• 9 Ounces all-purpose flour (about 2 cups)
• 1 Tablespoon baking powder
• 1⁄2 Teaspoon salt
• 3 Tablespoons chilled butter, cut into small pieces
• 1 Cup fresh or frozen blueberries
• 1⁄4 Cup finely chopped pecans, toasted
• Cooking spray
• 1 Large egg white, lightly beaten
• 2 Tablespoons sugar
Preparation
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
3. Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.
Calories 196; Fat 6.6g (sat 2.2g, mono 2.9g, poly 1g); Protein 4.4g; Carb 30.2g; Fiber 1.4g; Chol 31mg; Iron 1.5mg; Sodium 308mg; Calcium 107mg
a little more…
If you’d like larger portions, cut the scones into 8 wedges before baking. You’ll get a heftier wedge weighing in at 245 calories per scone.
To learn more about the latest cookbook from the editors of Cooking Light, go to: Cooking Light Mix & Match Low-Calorie Cookbook
For a holiday gift that will warm the heart of any baker, go to: 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
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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
Hot Holiday Cider (©photo courtesy of Exclusiv Vodka)
Chilling weather has arrived in northern climes so it's time to think of a drink that will leave sippers with a nice warm glow this holiday season. With all the wonderful apple cider available at our local farmers market, we found this cocktail created by Daniel Seelbinder for Exclusiv Vodka to be just the thing.
From the gently rolling wheat fields of Moldova, near the shores of the Black Sea, Exclusiv has received nine coveted International awards and proved its ranking among the most famous names in vodka. Now an independent state, Moldova’s Russian heritage has gifted its distillers with the highest standards for vodka production, using the best quality winter wheat and finest distilling processes to create a truly world-class vodka.
The lengthy works of Russian literature are said to help pass long, icy winters, but the great vodkas surely play a role. Even in locales with mild winters, this hot cider cocktail will add warmth and good cheer to your seasonal gatherings.
Exclusiv Hot Holiday Cider
Ingredients for 1 Drink
• 1 1/2 Ounces Exclusiv Vodka
• 4 Ounces Hot Apple Cider or Apple Juice
• 1/2 Ounce Buttershots Liqueur or Monin Caramel Syrup
• 1 Teaspoon ground cinnamon
Preparation
1. Garnish with whipped cream and caramel sauce
2. Serve in a glass coffee mug
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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Coconut Palms (photo by Clara Natoli, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Of course, I caught a cold on the airplane coming and going for Thanksgiving holiday across the country. You can almost count on it. Sitting for hours and hours in a closed environment with recirculated air and people hacking and coughing all around you.
Unless you are Superwoman, you’re gonna get a cold.
But there are colds and there are colds. Some move along to worse results. Others stand merely as a little bump in the road.
As for me, I don’t have time to be sick. So I thought immediately of mama’s chicken soup. But of course, now, I know lots better iterations than mama’s.
It’s not for nothing that chicken soup is made from one end of this world to the other, and often for its curative properties.
Does chicken soup’s reputation as a cold and flu remedy stand? Moses Maimonides, a Jewish philosopher and physician, wrote about its healing properties as far back as the 12th century.
In modern times, Stephen Rennard, M.D., a researcher at the University of Nebraska Medical Center, found that chicken soup has anti-inflammatory properties that may reduce the symptoms of upper-respiratory infections, including colds.
So why does chicken soup heal? First off, the bone broth yields trace minerals and vitamins. Adding chilies and citrus adds a giant jolt of vitamin C. Garlic does its magic.
The truth is, you’ll want this soup even if you don’t have a cold.
Thai Chicken Coconut Soup
For the most healthful version of this, make your own chicken bone broth and keep it frozen in quarts. Otherwise, buy organic chicken broth.
Ingredients
• 2 14-ounce cans light unsweetened coconut milk*
• 4 Cups (1 quart) organic chicken broth+
• 2 Cups thinly sliced mushrooms
• 6 Tablespoons finely chopped lemongrass*
• 1/4 Cup fish sauce (nam pla)*
• 3 Tablespoons minced fresh ginger
• 1 Serrano chili, sliced into rounds
• 2 Tablespoons chili-garlic sauce*
• 8 Skinless boneless chicken thighs, thinly sliced
• 1/2 Cup thinly sliced green onions
• 1/4 Cup thinly sliced basil
• 3 Tablespoons fresh lime juice
• 1/4 Cup cilantro leaves
• Sea salt, stevia, and red pepper flakes to taste
Preparation
Combine first 8 ingredients in large soup pot. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. Mix in green onions, basil, lime juice, and cilantro. Adjust seasonings with salt, sweetener and red pepper flakes. Serve hot.
*Available at Asian markets and supermarkets across the country.
How to Make Your Own Chicken Bone Broth
Ingredients for about One Gallon
• 2-4 Pounds raw chicken bones
• 2 Tablespoons apple cider vinegar
• 1 Gallon water
• 1 Large yellow onion, cut in chunks
• 1 Head of garlic, broken into cloves and smashed
Preparation
Simmer bones in water and vinegar at least 5 hours. The bones will soften, and the vinegar helps release minerals into the broth. When broth is cool, skim off fat, strain and store broth in zip locks in the freezer.
Nutritional Readout per cup: 55 calories, fat 1.2 g., protein 5.1g. carbs 0.5 g., fiber 0.
Linda West Eckhardt
To learn more about Linda'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 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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Baked Halibut with Crispy Hummus & Herb Crust (©photo courtesy of Tribe Mediterranean Foods)
What could be better than a dish that’s healthy, sustainable and delicious? Plenty of protein, omega 3s, and so low in calories and carbs, that it doesn’t get much healthier for you, your family, or the environment.
The hummus from the folks at Tribe is all natural, so you’ll have no worries about chemical additives or artificial preservatives. Alaskan halibut is required to be harvested in a sustainable manner by the State of Alaska's Constitution, and using a mix of herbs fresh from your local farmers market is a sure path to pleasing the palate.
Hummus is one of the world's oldest foods. Ancient Egyptians are believed to have used chickpeas 7,000 years ago and the farming of chickpeas in the Mediterranean basin began around 5,000 years ago. With the emergence of health-conscious food trends, hummus has become popular with vegetarians and omnivores alike.
The amount of hummus in a serving of this recipe has only about 100 calories and a 6-ounce serving of halibut contains just over 200 calories. Hummus pairs beautifully with raw vegetables, so try serving this dish with a salad of fresh greens and veggies splashed with a flavorful vinegar for a dining experience that will feel like anything but dieting.
Baked Halibut with Crispy Hummus & Herb Crust
Ingredients for 4 Servings
• Four 6-ounce Alaskan wild halibut fillets
• ½ Cup Tribe Origins Classic Hummus
• ¼ Cup coarse breadcrumbs
• ¼ Cup roughly chopped herbs, i.e: parsley, basil, dill
• Zest of 1 lemon
• Extra virgin olive oil for drizzling
• Sea salt & black pepper
• Lemon wedges to garnish
Preparation
1. Preheat the oven to 400 degrees F.
2. Rinse and dry the halibut filets on paper towels. Season with salt and pepper.
3. Place fish in a baking dish skin side down. Spread ¼ of the hummus on each fillet.
4. Mix together the breadcrumbs with the herbs. Season with salt and pepper. Pat
5. Breadcrumb mix on top of each fillet. Drizzle with olive oil. Bake for 20 mins.
6. Plate the fish, garnish with lemon wedges and serve with salad on the side.
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 olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To view a a lovely selection of flavorful vinegars, go to: Artisanal Vinegars
To obtain a discount coupon for the hummus in this recipe, go to: Tribe Origins Classic Hummus Coupon
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Holiday Turkey (© Photographer: Paul Cowan | Agency: Dreamstime.com)
Does everyone enjoy having leftover Thanksgiving turkey as much as we do? There are the sandwiches in the days that follow, but we thought we’d pass on a more imaginative and very healthy use of your cooked bird from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life" (Penguin Group USA).
In the book Professor Corder writes, “This main course salad is a lovely mixture of colors, flavors and textures…The combination of beans, cranberries, and walnuts puts some protective polyphenols on your plate. Bell pepper, cucumber, and red onion give you a generous serving of vegetables. The salad is a good source of vitamin C, folate, and B-group vitamins, along with selenium, zinc and iron.” All that, and a single serving delivers plenty of protein and only about 500 calories.
Ingredients for 4 Servings
• 1 Cup adzuki beans or black beans, soaked overnight
• ½ Cup brown rice
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 2 Teaspoons B.R. Cohn Pear Chardonnay Vinegar
• ½ Teaspoon Dijon mustard
• 1 Large green bell pepper, chopped
• ½ Cucumber, chopped
• 1 Red onion, finely chopped
• ½ Cup dried cranberries
• ½ Cup roughly chopped walnuts
• 7 Ounces cooked turkey
• Salt & freshly ground pepper
Preparation
1. Drain the soaked beans, place in saucepan, cover with cold water-do not add salt-and bring to boil for 10 minutes. Reduce the heat and simmer for 30 to 50 minutes, until tender. Drain well.
2. Cook the rice in a saucepan of lightly salted boiling water for 25 to 35 minutes, or until tender. Drain and rinse under cold water.
3. Whisk together the oil, vinegar, mustard, and salt and pepper to taste. Stir the dressing into the beans while they are still warm.
4. When the mixture has cooled, stir in remaining ingredients. Serve on a bed of lettuce leaves.
Reprinted with the kind permission of Penguin Group USA ©.
To learn more about 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 purchase a truly unique white wine vinegar go to: Pear Chardonnay Vinegar
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
Berry Thankful (photos courtesy of Vermont Spirits Vodkas)
The very first Thanksgiving Feast took place in New England in 1621, making the Berry Thankful a fine choice for a cocktail to celebrate the occasion today. Ninety-one Native Americans are said to have partaken in that first Thanksgiving, and it was they who taught the Europeans the secret of tapping New England’s maple trees for their gloriously sweet sap.
The recipe calls for Vermont Gold Vodka, a pure, delicate, unflavored vodka, handmade in small batches from the sugar of maple sap, the very essence of Vermont. Each spring in New England, freezing nights and warm sunny days allow the mature maple trees to pump out the sugar which has been converted from starch and stored during the dormant winter season.
Vermont Gold is triple-distilled and lightly filtered to allow the distinctive quality of the maple fermentation to come through. That quality combines a fragrant nose with smoothness in the mouth and a slight warmth that delights the true lover of vodka.
The Berry Thankful Cocktail
Ingredients for 1 Drink
• 2 Parts Vermont Gold Vodka
• 1 Part Irish Cream liqueur
• Splash of blackberry liqueur
Preparation
1. Shake all ingredients
2. Serve in a rocks glass with ice.
Vermont Spirits hand-crafted vodkas are now available throughout New England and New York State. To find out where you can purchase a bottle or two, go to: Vermont Spirits Vodkas
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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Perfect Pear Cocktail (© photo courtesy of Viridian Spirits, LLC)
With the holidays quickly approaching, it’s time to select recipes that will make your seasonal feast stand out. Whether you’re searching for the perfect pumpkin soup recipe or one for a tantalizing cranberry sauce, the truth is, with friends and family in abundance, it’s also a perfect time to impress your guests with a delicious cocktail.
The very nice folks who distill and Lucid Absinthe have provided us with a cocktail recipe that is sure to be a pleasant departure from the commonplace drinks that get served year after year. Although the Pilgrims weren’t likely enjoying absinthe, this is a chance to welcome the green fairy to your Thanksgiving table. The cocktail’s secret ingredient is Lucid, the brand responsible for lifting the 100-year absinthe ban in America. So thank you to them for that!
The cocktail’s pear puree will almost fool your mouth into thinking you’re enjoying a bite of traditional pear cobbler!
The Perfect Pear Cocktail
Ingredients for 1 Drink
• 1 Ounce Lucid Absinthe
• 1 Ounce pear vodka
• 1 Ounce pear puree
• 4 Ounces lemon-lime soda
• 1 Mint sprig
Preparation
1. In a cocktail shaker, add ice, Lucid Absinthe, and all other ingredients.
2. Shake vigorously and strain into a highball glass. Top with lemon-lime soda.
3. Garnish with a mint sprig.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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Butternut Squash, Apple & Hazelnut Risotto (© photo courtesy of California Olive Ranch)
Farmers markets across the country are brimming with a magnificent variety of beautiful squash and freshly picked apples. We love offering ways to cook with seasonal ingredients, so we were well pleased when our friends at California Olive Ranch sent us this recipe for a splendid Thanksgiving side dish.
California Olive Ranch presses their olives within hours of harvest to preserve their oil’s distinctive fresh taste. Their versatile extra virgin olive oil has a smooth and buttery taste with a slight peppery finish. If you have a chef in the family, their EVOO makes a wonderful stocking stuffer! Pair it with a cookbook and you've got a perfect present for your food-loving friend.
*Holiday Tip: EVOO can be used as a substitute for butter in baking. The conversion is 3 Tablespoons of EVOO for every 4 Tablespoons of butter.
Butternut Squash, Apple & Hazelnut Risotto
Ingredients for 6 Servings
• 3 Tablespoons California Olive Ranch® Extra Virgin Olive Oil
• ¼ Yellow onion, diced
• ½ Cup Parmesan Reggiano, grated
• 1½ Cups Carnaroli rice
• ¼ Cup Mascarpone cheese
• ¾ Cups white wine
• 2 Cup feta chese
• Salsa verde
• 7 Cups hot water, chicken or vegetable stock
• 1 Cup Granny Smith apples, peeled and diced
• 3 Cups butternut squash puree
• ½ Cup toasted hazelnuts, lightly chopped
Preparation
1. Sweat the onion in the olive oil until completely soft, approx. 15 minutes. Add rice, let toast, and cook for 5 minutes. Add white wine and let the wine completely cook out, stirring often.
2. Add hot water, vegetable stock or chicken stock, using one ladle at a time, stirring all the time until all the liquid is gone. Fold in the butternut squash puree, followed by the parmesan and mascarpone, adjust the consistency if necessary with warm water. Season with salt and pepper.
3. Divide into six shallow bowls and scatter the diced apple and hazelnuts on top and drizzle with salsa verde.
California Olive Ranch oils are available at Whole Foods stores, Sur La Table, Costco, and on Amazon.com, as well as the company's online store: http://purchase.californiaoliveranch.com/main.sc.
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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Pumpkin Pie Frappe (photo courtesy of Mount Gay Distilleries Ltd.)
The folks at Mount Gay Rum have sent us a delicious holiday-inspired cocktail sure to put everyone in the spirit of the season. With pumpkins in great abundance at farmers markets and local grocers, making homemade pumpkin puree should be a snap.
Created in Barbados in 1703, it is the oldest brand of rum in existence. Being the easternmost of the islands of the West Indies, Barbados has been the first port of call for many a British sailing ship over the centuries. Those sailors grew very fond of the local rum, carried it abroad, and created millions of devotees in the process. George Washington is said to have insisted on having a barrel of Barbados rum available at his 1789 inauguration.
The Royal Navy gave its sailors a daily rum ration for many years. Plenty was kept available on board and after the Battle of Trafalgar in 1805, Admiral Horatio Nelson's body was preserved in a cask of rum for the voyage to England.
Mount Gay Rum's long association with sailing continues to this day. The company sponsors over 110 regatta events worldwide, and is a a major sponsor of the United States Sailing Association.
Mount Gay Rum Pumpkin Pie Frappe
Ingredients for 1 Drink
• 2 Ounces Mount Gay Rum Eclipse
• 3 Ounces half-and-half
• 1 Cup vanilla ice cream (slightly softened)
• 4 Teaspoons pumpkin puree (homemade or canned)
• 2 Teaspoons Sugar in the Raw
• Pinch ground cinnamon
• Pinch ground allspice
Preparation
1. Combine all of the above ingredients into a blender and blend until smooth.
2. Serve in nicely chilled cocktail glass. Garnish with freshly grated nutmeg.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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Fresh Green Beans (© Carolyn Thompson | Dreamstime.com)
Thanksgiving is rapidly approaching and many will soon be making final decisions on side dishes. We think this recipe calling for one of America's great heirloom foods makes a fine seasonal choice for the anuual autumn feast. Gathered in the Midwest and East-Central United States, the American Black Walnut is a splendid choice for an indigenous ingredient. Its superior, pungent flavor has elevated it to the status of the "Ultimate Nut" for foodies who place rigorous demands on their recipes.
American Black Walnuts can turn everyday dishes into exciting signature creations with their rich, robust, almost smoky taste. No other walnut can match the distinctive depth of its flavor. The Hammons Company of Missouri is one of the world’s premier suppliers of American Black Walnuts, so here’s a healthy recipe from the folks at Hammons for your culinary consideration.
Ingredients
• 1 Pound green beans, trimmed, cut into 2 inch lengths
• 2 Tablespoons butter
• 1 Teaspoon grated fresh ginger
• 1/4 Cup raisins, minced
• 1/4 Cup American Black Walnuts
• 2 Tablespoons lemon juice
• Salt & Pepper to taste
Preparation
1. Cook green beans in large pot of boiling, salted water until crisp-tender, about 6 minutes; drain. Rinse under cold water to cool, drain well.
2. Melt butter in heavy, large skillet over medium-high heat. Add ginger, raisins and black walnuts; cook until ginger and black walnuts are just golden brown, stirring constantly, about 2 minutes.
3. Add green beans and lemon juice and cook until beans are heated through and coated with black walnut mixture, stirring constantly, about 2 minutes. Season with salt and fresh ground pepper.
To learn more about a couple of America's superb heirloom nuts, go to: 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
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7 Apples (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
A visit to the local supermarket and the farmers market made it clear that we remain in the thick of America’s apple harvest season. Both markets are bursting with a wonderful variety of fresh apples, not to mention newly-pressed, mouth-watering cider.
The continued abundance has us once again turning for apple recipe ideas to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. She writes in her book, “Apple crumbles are one of the easiest desserts to put together. Just peel and slice the apples, mix the pecan crumble ingredients together and sprinkle them over the top, and pop the crumble into the oven.”
Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile. Follow Melissa’s guidance for this recipe and everyone in your house will savor the aroma while it bakes!
Ingredients
For the Apple Orchard Filling
• 7 Large tart apples (roughly 3 pounds), peeled, cored, and cut into 1/4-inch slices (a combination of Macouns, McIntoch, Golden Delicious, and Granny Smiths is great!)
• Juice of 1 lemon
• 1 Cup sugar
• 1/2 Teaspoon ground cinnamon
• 1 Tablespoon all-purpose flour
For the Pecan Crumble
• 3/4 Cup pecan pieces
• 3/4 Cup plus 2 tablespoons all-purpose flour
• 3/4 Cup firmly packed light brown sugar
• 3/4 Cup Teaspoon salt
• Pinch freshly grated nutmeg
• 1/8 Teaspoon ground allspice
• 8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly
Preparation
Before you start, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Lightly butter a 10-inch deep-dish baking dish or 2-quart ovenproof casserole. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling
1. In a large bowl, stir together the apples and lemon juice. Sprinkle the sugar, cinnamon, and flour over the apples, and stir to combine.
2. Pour the apples into the baking dish.
To Make the Crumble
1. In a large bowl, stir together the pecans, flour, brown sugar, salt, nutmeg, and allspice. Stir in the melted butter.
2. Spread the crumble over the apples.
To Complete the Crumble
1. Place the baking dish on the prepared cookie sheet. Bake for 1 hour and 20 minutes, or until the juices are bubbling and thick.
2. Remove to a wire rack to cool before serving. Serve warm with whipped cream.
Some final words from Melissa, “Fruit crumbles are best eaten the day they are baked, but they do keep better in the refrigerator than pies (no crust!) They can last up to 2 days. Wrap with plastic wrap or aluminum foil. Unwrap to warm in the oven or microwave for 30 seconds before serving.”
To learn more about 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
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
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Cauliflower (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
Autumn’s well underway in America’s northern climes and that means it is soup-making time. This hearty soup recipe comes from Chef Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned co-op that believes, “The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with seven farmers forming an organic farming cooperative in 1988. Today, membership has grown to over 1,600 family farms.
Back to the soup! Here’s what author Terese had to say about it, “Ever since the cold, soggy day in Edinburgh when I first tasted this soul-satisfier at a restaurant, I knew I would have to replicate it at home.” We’re sure glad she did! She recommends using the freshest produce available and organic ingredients whenever possible. That’s great advice for a wonderful recipe for getting warmed up when the weather has cooled. Come to think of it, that’s great advice for every recipe!
Ingredients for 6 Servings
• 2 Tablespoons Organic Valley Butter
• 1 Cup Chopped Leeks
• 5 Cups Chopped Cauliflower
• 3 1/2 Cups Vegetable stock
• 1/2 Cup Organic Valley Half-and-half
• 1 Tablespoon Chopped Fresh Tarragon, Divided in Half
• 4-6 ounces Crumbled Buttermilk Blue Cheese, Divided in Half
• Salt & White Pepper to Taste
Preparation
1. Melt butter in pot over medium-low heat.
2. Add leeks; cook until tender.
3. Add cauliflower and enough stock to barely cover cauliflower; simmer until cauliflower is tender, 12-15 minutes.
4. Coarsely puree the solids with a little of the liquid.
5. Re-combine solids and liquid in the pot.
6. Stir in half-and-half, plus half the tarragon, and simmer slowly 3-4 minutes.
7. Stir in half the cheese; season with salt and white pepper to taste.
8. Ladle soup into bowls, sprinkling some of the remaining blue cheese and tarragon over each one.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' co-op go to: Organic Valley Family of Farms
If you’d like to try this recipe using an outstanding artisanal blue cheese click on either of the following:
1. Buttermilk Blue Cheese
2. Buttermilk Blue Cheese Affinee
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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Glazed Sweet-Sour Spareribs (photo courtesy of John Wiley & Sons, Inc.)
Jean Anderson has penned more than 20 cookbooks, been inducted into the James Beard Cookbook Hall of Fame, and is a founding member of two premier culinary professional organizations for women: Les Dames D’Escoffier and the New York Women’s Culinary Alliance. Her terrific new book, Falling Off the Bone, was released just over a week ago and garnered rave reviews.
The book offers more than 150 recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, her cookbook shows just how mouthwateringly delicious simple home cooking can be.
The book is perfect for cooks on a budget, with recipes making the most of affordable cuts of meat. So we asked Jean if we could share a couple of its many savory dishes. She recommended this one. Says Jean, “I suppose you might call these barbecued spareribs, but they’re a long way from true barbecue cooked long and slow over hickory coals. No matter. These ribs are succulent and full of flavor. The perfect accompaniments? Coleslaw and fresh-baked corn bread.”
Ingredients for 4 to 6 Servings
• 6 Pounds meaty spareribs, divided into 2- or 3-rib widths
• Cold water to cover ribs by about 1½ inches
• 1 Teaspoon salt
• 7/8 Cup cider vinegar (1 cup minus 2 tablespoons)
• ½ Cup (1 stick) unsalted butter
• 1/3 Cup firmly packed light brown sugar
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon tomato ketchup
• 2 Tablespoons soy sauce, preferably a dark Asian one
• ¾ Teaspoon freshly ground black pepper
• ¼ to ½ teaspoon ground hot red pepper (cayenne), or to taste
Preparation
1. Place ribs, water, and salt in a large heavy Dutch oven, bring to a boil over moderate heat, reduce heat till water barely bubbles, cover, and simmer until ribs are tender—1¾ to 2 hours.
2. Meanwhile, combine remaining ingredients in a small, heavy, nonreactive saucepan, and cook over low heat, stirring constantly, just until butter melts and sugar dissolves—3 to 5 minutes. Taste for cayenne and adjust as needed. Set off heat, cover, and reserve.
3. When ribs are tender, preheat broiler. Lift ribs from Dutch oven and arrange in a single layer in a very large shallow nonreactive roasting pan. Brush well with the reserved sauce. Discard Dutch oven liquid.
4. Slide pan into broiler, setting about 5 inches from heat, and broil until brown—5 to 6 minutes, brushing at half-time with more sauce. Remove ribs from broiler, turn, and brush flip-sides generously with sauce. Broil 5 to 6 minutes longer, again brushing with sauce at half-time. Don’t be stingy.
5. When ribs are glistening and brown, arrange on a heated large platter and spoon any remaining sauce over ribs.
To learn more about Jean's wonderful new book, go to: Falling Off the Bone
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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Butternut Squash (© Photographer: Les Sanders | Agency: Dreamstime.com)
Summer's seasonal delights may have faded from farmers markets, but Fall favorites have arrived in abundance! Our friends at Organic Valley Family of Farms provided this recipe to satisfy cool weather cravings for warming soups and stews with a recipe that 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 co-op 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 1,600 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
Judging by this recipe they 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 learn more about the farmers' cooperative, 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
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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
Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)
This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival will take place on Saturday, October 30, 2010, from 10:00 AM to 6:00 PM and Sunday, October 31, from 10:00 AM to 4:00 PM.
If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip. This soup recipe was demonstrated at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 6 Quarts
• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste
Preparation
1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To purchase the finest extra virgin olive oil we've been able to find 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
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa
To learn more about the Boston Vegetarian Food Festival and its sponsoring organization, go to: Boston Vegetarian Society
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Pisco Sours (©photo by Manuel González Olaechea y Franco, courtesy of creative commons license)
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
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
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
Baltic Lamb & Kale Soup (photo courtesy of John Wiley & Sons, Inc.)
Best-selling author Jean Anderson has come up with a terrific new book, Falling Off the Bone, a collection of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, her cookbook shows just how mouthwateringly delicious simple home cooking can be.
The book is perfect for cooks on a budget, with recipes making the most of affordable cuts of meat. So we asked Jean if we could share one of its many savory dishes. She recommended her Baltic Lamb and Kale Soup (page 128). Jean said, "It's unusual, it's easy, it's delicious -- in fact, one of the best recipes in the book. With cold weather headed our way, this is the recipe to make."
The recipes are inspired by traditional European stews and soups, but except along the Baltic where sheep graze salt marshes, lamb and mutton are not popular in Germany, Poland, Denmark, and other countries washed by those icy waters. Even in the U.S., Jean found few recipes for lamb, most were for leg of lamb, and her focus was on soups and stews that make the most of bony or sinewy cuts. This recipe certainly does that!
Ingredients for 4 to 6 Servings
• 4 Ounces double-smoked slab bacon, cut in ¼-inch dice, or 4 ounces thickly sliced bacon, cut crosswise in ¼-inch strips
• 1 Pound boneless lamb shoulder or neck slices, trimmed of excess fat and cut in ¾-Inch cubes
• ½ Pound kielbasa, halved lengthwise and each half thinly sliced
• 2 Large yellow onions, coarsely chopped
• 1 Cup finely diced celery root
• 2 Large whole bay leaves (preferably fresh)
• 1 Quart (4 cups) chicken broth
• 1 Cup water (about)
• 1 Teaspoon salt, or to taste
• ½ Teaspoon freshly ground black pepper, or to taste
• 1 Bunch kale (about 1 pound), stems and central ribs removed and leaves cut in 1- to 2-inch pieces (see Note below)
• 3 Tablespoons Dijon mustard blended with
• 1½ Tablespoons sugar (Jean prefers raw sugar)
Preparation
1. Sauté bacon in a large heavy broad-bottomed soup pot over moderately high heat, stirring occasionally, until all fat has rendered out and only crisp brown bits remain—about 10 minutes. Using a slotted, spoon, scoop browned bits to paper toweling to drain and reserve. Pour off all drippings, then spoon 4 tablespoons back into pot. Reserve remaining drippings.
2. Sauté lamb and kielbasa in drippings over moderately high heat, stirring often, until nicely browned—8 to 10 minutes. Using a slotted spoon, lift to a bowl and reserve.
3. Add onions, celery root, and bay leaves to drippings and sauté, stirring often and adding another tablespoon drippings, if necessary, until limp and lightly browned—10 to 12 minutes.
4. Return lamb and kielbasa to pot along with accumulated juices, add broth, water, salt, and pepper, and bring to a boil. Adjust heat so mixture barely bubbles, cover, and simmer slowly for 1½ hours. Check pot occasionally and if liquid seems skimpy, add a little more water.
5. Add kale, pushing down into soup, cover, and simmer until kale and lamb are both tender— about 1 hour longer. Smooth in mustard mixture. Discard bay leaves, taste for salt and pepper, and adjust as needed.
6. To serve, ladle into heated large soup plates, scatter a few reserved bacon bits over each portion, and accompany with crusty chunks of French or Italian bread.
Note: Choose flat-leafed kale if you can find it—the curly is difficult to clean and cut. To remove stem and coarse central rib of each leaf, cut alongside each rib with a sharp knife and pull away from leaf, bringing the stem with it. At this point, I stack leaves in groups of four or five, then cut in pieces with my fiercest chef’s knife and dump into a large mesh colander. Once all the kale is cut, I wash well under cool running water, then leave the kale to drain while I proceed with the recipe. When it’s time to add the kale to the soup, I simply upend the colander over the pot and push the kale into the soup. The water droplets clinging to the leaves increase the amount of soup liquid slightly and that’s good.
To learn more about Jean's wonderful new book, go to: Falling Off the Bone
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
Irish Countryside (photo by Clara Natoli, courtesy of morgueFile.com)
A couple of days of cool, damp and rainy weather brought thoughts of Ireland to mind, where they say the usual way to tell the difference between winter and summer is to measure the temperature of the rain. All the rain serves a good purpose, helping the country earn its poetic moniker, Emerald Isle.
The desire to ward off the chill had another effect. It brought on the urge to sip an Irish Coffee, that lovely libation for improving one’s outlook on even the greyest of days. Before indulging, we wanted to make sure we prepared the classic warmer at its best. So of course we turned to our friend and guru for all things to do with cocktails, Gary Regan of Ardent Spirits.
Helping us out was a snap for Gaz, as he likes to be called, and we quickly had this little tidbit to share:
Irish Coffee was created in the 1940s by Joe Sheridan, a bartender at Shannon Airport, Ireland, who wanted to fix a drink that would appeal to American tourists. Stanton Delaplane, a reporter for the San Francisco Chronicle, sampled one of Sheridan’s coffees and took the recipe to his local hangout, the Buena Vista in San Francisco, which now claims to sell an average of over 1,500 Irish Coffees per day.
Erin Go Bragh!
Recipe for Irish Coffee
Ingredients for 1 Drink
• 2 Ounces Irish whiskey
• 4 to 5 Ounces hot coffee
• Simple syrup, to taste
• Whipped cream
Preparation
Build in an Irish coffee glass, add the syrup first, then whiskey, then coffee. Float the whipped cream on top.
Cheers!
Gaz 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
Thai Roadside Grilled Chicken (photo courtesy of At the Farmers’ Market)
Our friend Cheryl Paff once operated an organic café in New York City’s East Village, but these days she spends most of her time in upstate New York’s fertile Hudson Valley where she manages the Rhinebeck Farmers Market.
When she’s not busy with the market, Cheryl loves to travel and makes a point of visiting farmers markets wherever she goes. Her wanderlust has provided opportunities to work with and learn from wonderful cooks from all over the world.
Cheryl discovered this recipe for grilled chicken slathered with a deliciously mysterious coating on a trip to Doi Inthanon National Waterfall Park in Northern Thailand. A roadside vendor there provides picnic lunches consisting of a whole grilled chicken – cut up, a bag of sticky rice and a tangy dipping sauce for some finger lickin’ goodness while enjoying the stunning natural beauty of the waterfalls.
Cheryl offers this tip for cooks ready to give her recipe a try, “If you shop at the farmers’ market, you’ll often see herbs with the roots still on. This is a great use for those cilantro roots! Just rinse them really well, give them a rough chop and then rinse them again.”
Ingredients for the Chicken
• 3 to 4 Pounds Chicken – cut up into 8 pieces
• 2 Teaspoons Black Peppercorns
• 6 Garlic Cloves – roughly chopped
• 3 Tablespoons Cilantro Roots & Stems – roughly chopped
• 3 Tablespoons Fish Sauce
Ingredients for the Dipping Sauce
• 1/2 Cup Cider or Rice Vinegar
• 1/2 Cup Sugar
• 1 Clove Garlic – minced
• 1/4 Teaspoon Salt
• 1 1/2 Teaspoons Chile Pepper Flakes
Preparation
1. For the chicken, pound the peppercorns, garlic and cilantro roots into a paste with a mortar and pestle, add the fish sauce and blend it in. Smear this mixture all over the chicken pieces, then place them in an airtight container. Chill for several hours turning and re-smearing (is that a word?) occasionally.
2. For the dipping sauce, bring the vinegar to a boil in a small saucepan. Add the sugar and stir until dissolved. Simmer 5 minutes. Work the garlic and salt into a paste using the back of a knife or a mortar and pestle. Combine the garlic paste with the chile pepper flakes and vinegar. Set aside to cool.
3. When ready to cook the chicken, remove the chicken from the fridge about 1/2 hour prior to cooking while you prepare a charcoal fire. When the coals are hot, place the chicken on the grill bone side down for about 8 minutes. Turn and cook the other side until the chicken is cooked through, 6-8 minutes or until 165°F on a meat thermometer.
4. Serve with the dipping sauce and sticky rice…eat with your fingers.
To visit Cheryl’s blog and follow her culinary adventures, go to: At the Farmers’ Market
To learn more about Cheryl’s superb farmers market in Hudson Valley, go to: Rhinebeck Farmers Market
For information about an artisanal rice wine vinegar from San Rafael, California, go to: Yuzu Rice Vinegar
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)
It is a lovely time of year 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 cocktail. It is a wonderful bit of indulgence after a relaxing walk in the park.
There’s a fine place for a restorative drink inside the Jumeirah Essex House near 7th Avenue on 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 sleek interior featuring a fireplace underneath a massive skylight, and an inverted mirror wall design. And South Gate was honored by the 2009 Michelin guide for its achievements in hospitality, with special mention made regarding the "genuinely gracious service."
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. The base ingredient of the caipirinha is cachaca, which Brazilians make from fresh sugarcane juice that is fermented and distilled.
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
Tortillas (photo by ronnieb, courtesy of morgueFile.com)
Quesadillas add a little tasty fun to any meal, whether you are entertaining a gathering of family and friends or just having a quiet meal at home. They are also especially nice when you are looking to avoid those high fat, not-so-satisfying, frozen meals. This recipe for Black Bean and Cheese Quesadillas is a wonderfully low fat, low carb alternative.
The recipe was sent by Tumaro’s Gourmet Tortillas, whose flavored tortillas have zero trans fat, are cholesterol free, kosher, and contain no lard. The company strives to find the purest, healthiest, most nutritious ingredients. Almost all of their products are made from 87-89% organic ingredients. Many are made from nutritious whole grains and some carry the prestigious American Heart Association’s heart-check mark.
Quesadillas are a terrific choice for getting the kids involved in making a meal with healthy ingredients. That might mean a little more cleanup time than if you made them yourself, but kids do love to eat their own creations!
Black Bean & Cheese Quesadilla Recipe
Ingredients
• 2 Tumaro’s Gourmet Tortillas®
• Shredded organic low fat Monterey Jack cheese
• Woodstock Farms® Organic Diced Tomatoes
• 1/2 cup canned black beans, drained
• Mediterranean Organic™ Organic Black Olives, sliced
• 1 Tablespoon scallions, chopped
Preparation
Warm both sides of a tortilla in a dry frying pan. Remove from pan, then warm both sides of remaining tortilla. Sprinkle with cheese, diced tomatoes, black beans, olives, and scallions. Top with previously warmed tortilla. Press with spatula and heat until cheese is melted. Top with salsa, sour cream, and chives, as desired.
To learn more about the healthy tortillas called fo in this recipe, go to: Tumaro’s Gourmet Tortillas®
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
Irish Whiskey Sign (photo by Clara Natoli, courtesy of morgueFile.com)
Irish literary figures and strong spirits have long been linked, and not just in readers’ imaginations. In Dublin you can take a tour of pubs frequented by the Emerald Isle’s writers through the cobbled square of Trinity College and a nearby maze of narrow streets. They are led by actors who do readings and dramatizations. The haunts of Brendan Behan, Samuel Beckett, William Butler Yeats, Flann O'Brien and of course, James Joyce, are all on the crawl.
Our good friend Gary Regan hails from near Blackpool, England, but the surname is Irish and so indicates the land of his ancestors. Thus the wit and charm so evident in our friend’s writing. Since spending all one’s time waxing poetic on the page is to risk sanity itself, a smooth libation is in order at the end of a long, solitary day. That’s when Gary’s talent as a master mixologist comes in very handy.
This time he has sent us a splendid use for one his ancestral home’s most beloved creations, Irish whiskey. No sugary blend meant for amateur tipplers, Gary’s ode to the great novelist is as strong and true as its namesake’s prose.
James Joyce (photo by Alex Ehrenzweig, 1915, Public Domain)
The James Joyce Cocktail
Ingredients for 1 Drink
• 1½ Ounces Irish whiskey
• ¾ Ounces sweet vermouth
• ¾ Ounces triple sec
• ½ Ounce fresh lime juice
Preparation
1. Shake all the ingredients over ice
2. Strain into a chilled cocktail glass.
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
Fresh Brussel Sprouts (© Jale Evsen Duran | Dreamstime.com)
“The Food Shed: Cooking Local and Seasonal” was the title of a class we attended at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was seasonal Brussel sprouts. She told us that when people tell her they don’t like Brussel sprouts, she tells them they haven’t tried them with bacon. We can report that if you like Brussel sprouts, then you’re probably going to love them with bacon. They made a wonderful side dish with the pan-seared duck breasts Chef Melanie had us prepare. (Here’s the link to her recipe for the duck: Seared Free-Range Duck Breasts with Draft Apple Cider Reduction)
As always, try and get the freshest ingredients available at your local farm stand or farmers market. The creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."
Ingredients for 4 Servings
• 8 Slicesof La Quercia's Applewood Smoked Bacon, cut up into 1-inch slices
• ¼ Cup Dijon mustard
• 1 Pound Brussel sprouts, cleaned, trimmed & cut in half
• 1 Tablespoon vegetable oil
• 1 Tablespoon cider vinegar
• Salt & pepper to taste
• Sprinkle of lemon juice
Preparation
1. Preheat oven to 375 degrees F
2. Cook bacon over low heat until crisp. Rmove bacon from pan; set aside to cool, then crumble.
3. Measure ¼ cup of bacon fat and mix with Dijon mustard.
4. Meanwhile, in a roasting pan combine Brussel sprouts and oil. Sprinkle with salt & pepper. Place in oven and cook, stirring occasionally until tender.
5. Remove from oven and sprinkle with lemon juice, Dijon mixture and crumbled bacon. Serve immediately.
Chef Melanie Underwood
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
If you'd like to purchase some of La Quercia's amazing artisanal bacon go to: La Quercia's Applewood Smoked Bacon
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
 
We picked up this recipe for a healthy and refreshing entrée from the husband and wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of Julie Liebenbaum of Mendocino’s Boonville General Store. The Boonville General Store serves delectable lunches and brunches, and brilliant pastry. We thought Julie did such a great job creating this recipe that we had to share it with you.
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. Italians have traditionally celebrated the end of the pressing season by crushing lemons together with the last olives of the harvest year. Stella Cadente adopted this tradition and crush the sweetest Meyer lemons together with late harvest olives. The result is an amazingly fragrant lemon oil with exceptional lemon flavor and a hint of pepper on the finish.
Alaskan smoked salmon is a flavorful and sustanable choice. Under the Alaskan state Constitution all seafood from Alaskan waters must be sustainablt harvested. In the traditional Alaskan method of smoking, fresh salmon is soaked in traditional Native American brine, then given a heavy smoke over alder wood fires at a relatively high temperature. The result is a firm-meat product that easily flakes off. Use the freshest garlic, pasta, chives, parsley and lemons available and you will taste the difference. A visit to your local farmers market should be well worth it. Enjoy!
Ingredients for 4 Servings
• 1 Pound Penne Pasta or Fusili Pasta
• 6 Ounces Smoked Wild Sockeye Salmon
• 2 Tablespoons Rinsed & Minced Capers
• Zest of 1 Lemon
• 2 Tablespoons Chopped Garlic Chives
• 2 Tablespoons Chopped Italian Parsley
• 1 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Stella Cadente Meyer Lemon Oil
• Salt & Freshly Ground Pepper to Taste
Preparation
1. Boil the pasta in plenty of salted water until al dente and rinse under cold water.
2. Shred the salmon into pieces just smaller than the pasta.
3. In a small bowl whisk together the lemon juice, Stella Cadente Meyer Lemon Oil, salt and pepper.
4. In a large bowl toss together the pasta, smoked salmon, lemon zest, chives and parsley.
5. Drizzle the dressing over the pasta and toss lightly to coat.
6. Serve at room temperature with a mixed green salad and crusty French bread.
To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon Oil
To purchase Alaskan Wild Sockeye Salmon smoked over alder wood fires go to: Smoked Wild Sockeye Salmon
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 on 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 Cow Jumped Over the Moon (photo by Alvimann, courtesy of morgueFile.com)
One trend we have been happy to see in recent years is the flourishing of artisanal spirits makers across the country. The American Distillers Institute’s Directory now lists companies representing 40 states. They sometimes get referred to as micro-distilleries, but regardless of size there is a widely shared dedication to crafting the highest quality liquors from the purest ingredients.
Vermont Spirits vodkas are hand-crafted in New England’s Green Mountain State. Originally established in 1998, the company has made steady strides over the years, but their approach to distilling has remained unchanged. As Vermont Spirits’ distiller Harry Gorman says:
Our vodkas are triple-distilled using only local spring water and receiving a very light charcoal filtration at the end of each cycle. Our goal is to produce vodkas with flavor….not flavored vodkas, and we distill each batch with the spirits connoisseur and lover of fine food in mind.
Our friend Linda West Eckhardt, a James Beard Award-winning author, has come up with a recipe for a light refresher that allows the superb flavor of the premium vodka to come through. Here is what Linda has to say about the base spirit and her recipe:
Here’s a pure, crystalline vodka made in Vermont from milk sugar. Yes, that’s right. Yet another great product from your friendly milk cow. Triple distilled, small batches, and it’s lactose free as well as carb free. So there. It’s really good, kept in the freezer and just sipped by the thimble full from a tiny glass. But for special occasions, here’s a real low-carb cocktail. A dieter’s delight. Yum.
A perfect drink to toast the intrepid entrepreneurs who have created a new industry built on integrity and making life a little more fun. Cheers!
Ingredients for 1 Drink
• 1 Ounce Vermont White Vodka
• 1 Ounce white rum
• 1 Ounce orange liqueur
• 1/2 Ounce fresh squeezed lemon juice + lemon slices
Preparation
1. Shake over crushed ice until foamy then strain into a martini glass.
2. Garnish with a lemon wedge.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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 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
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
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
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
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 Large 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
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
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
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 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
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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
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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
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
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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
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
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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
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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
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
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 a 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
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 a 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
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
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
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
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
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
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
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
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
(© 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
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
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
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
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
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
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
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
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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 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
Buttermilk Fried Chicken (photo courtesy of Artisan, Workman Publishing Co.)
In "Ad Hoc at Home," the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.
Here’s what the great chef wrote about his recipe for an American classic included in his best-selling book , “If there's a better fried chicken, I haven't tasted it. First, and critically, the chicken is brined for 12 hours in a herb-lemon brine, which seasons the meat and helps it stay juicy. The flour is seasoned with garlic and onion powders, paprika, cayenne, salt, and pepper. The chicken is dredged in the seasoned flour, dipped in buttermilk, and then dredged again in the flour. The crust becomes almost feathered and is very crisp. Fried chicken is a great American tradition that’s fallen out of favor. A taste of this, and you will want it back in your weekly routine.”
Ingredients for 4 to 6 Servings
• Two 2 1/2- to 3-pound chickens
• Chicken Brine (recipe follows), cold
For Dredging and Frying
• Peanut or canola oil for deep-frying
• 1 Quart buttermilk
• Kosher salt & freshly ground black pepper
Coating
• 6 Cups all-purpose flour
• 1/4 Cup garlic powder
• 1/4 Cup onion powder
• 1 Tablespoon plus 1 teaspoon paprika
• 1 Tablespoon plus 1 teaspoon cayenne
• 1 Tablespoon plus 1 teaspoon kosher salt
• 1 Teaspoon freshly ground black pepper
• Ground fleur de sel or fine sea salt
• Rosemary and thyme sprigs for garnish
Preparation
1. Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).
2. Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1-1/2 hours, or until it comes to room temperature.
3. If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
4. Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.
5. Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.
6. Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.
7. Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.
8. Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through.
9. Transfer the wings to the rack and turn off the heat. Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.
Note on Chicken Size: You may need to go to a farmers' market to get these small chickens. Grocery store chickens often run 3 to 4 pounds. They can, of course, be used in this recipe but if chickens in the 2-1/2- to 3-pound range are available to you, they're worth seeking out. They’re a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat-to-crust proportion, which is such an important part of the pleasure of fried chicken.
Note: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400°F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.
Chicken Brine Recipe
Ingredients for 2 Gallons
• 5 Lemons, halved
• 24 Bay leaves
• 1 Bunch (4 ounces) flat-leaf parsley
• 1 Bunch (1 ounce) thyme
• 1/2 Cup clover honey
• 1 Head garlic, halved through the equator
• 3/4 Cup black peppercorns
• 2 Cups (10 ounces) kosher salt, preferably Diamond Crystal
• 2 Gallons water
The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds.
Preparation
1. Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt.
2. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
For more info on Thomas Keller’s best-selling book, the source of the above recipe, go to: Ad Hoc at Home
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’d like to try our favorite artisanal Clover Honey crafted by Marina Marchese at her Red Bee boutique honeybee farm in historic Weston, Connecticut, go to: Red Bee’s Spring Clover Liquid Honey
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
Rising Moon (photo by Carmem L. Vilanova, courtesy of morguefile.com)
This recipe comes from author and master mxologist Gary Regan of Ardent Spirits, a long time friend who can always be counted upon for a well mixed drink. For this creation Gary uses creme de violette for an original drink that is simply sublime. Creme de violette is a liqueur with violet flower flavoring. It was unavailable in the U.S. for some time, until Haus Alpenz began importing the Rothman & Winter Crème de Violette, which is made from Queen Charlotte and March violet flowers from the Alps. Now that he has it in his arsenal, Gary blends creme de violette into a smooth-tasting libation with a delightful scent, and a color that's almost gray, but tinged with the barest hint of violet. That lovely color inspired Gary to name it Moonlight. Savor Gary's inspired mix and you’ll know why we turn to him whenever we’re looking for a cocktail to leave us moonstruck.
Ingredients for 1 Drink
• 1 1/2 Ounces Gin (Beefeater, Plymouth or Tanqueray)
• 1/2 Ounce Cointreau
• 1/2 Ounce Creme De Violette
• 1/2 Ounce Fresh Lime Juice
Preparation
1. Fill a cocktail shaker two-thirds full of ice.
2. Add all of the ingredients.
3. Shake for approximately 15 seconds.
4. Strain into a chilled Champagne flute.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary 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 web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
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
Almond Blossoms (photo by Derek Benjamin Lilly, courtesy of morguefile.com)
Introducing kids to the fun of cooking will lead to healthier lives later in life. This recipe comes from our friends at the Organic Valley Family of Farms and they described it as, "Simple and elegant, fun to make and bake with the kids." Well, the kids had a lot of fun, and we loved eating these yummy cookies still slightly warm from the oven.
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.
Oh, the folks from Organic Valley said these cookies, "Must be served with a glass of Organic Valley Milk!" We did and they were right.
Ingredients for 36 Cookies
• 1 ¼ Almonds (can substitute American Black Walnuts)
• 1 ¼ Cups quick cooking oats
• 1 Cup all-purpose flour (can substitute spelt flour)
• ¼ Teaspoon sea salt
• 1 Stick Organic Valley Unsalted Cultured Butter
• ½ Cup brown sugar
• 1 Organic Valley Grade A Extra Large Brown Egg
• ½ Teaspoon almond extract
• 1 ½ Teaspoons vanilla extract
• ½ Cup Heidi's Organic Raspberry Jam
Preparation
1. Preheat the oven to 350 degrees. Lightly grease two baking sheets with Organic Valley Cultured Butter. Place the almonds (or walnuts) in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a shallow bowl and set aside. In yet another bowl, cream the butter and brown sugar together until light and creamy. With an electric mixer, beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the almond and vanilla extracts. At low speed, add the oat mixture, mixing just until blended.
2. Roll small pieces of dough into 1-inch balls. Roll one of the balls in the ground almonds, coating it completely. Place the ball on a greased baking sheet and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about ½ teaspoon of the raspberry jam into the thumbprint, filling it. (Be careful to keep young helpers from adding too much jam.) Repeat with the remaining dough balls, arranging them 1 ½ inches apart on the baking sheets. Bake the cookies, one sheet at a time, for about 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
You can order our favorite organic raspberry jams from Heidi's Raspberry Farm in New Mexico by clicking on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
If you can’t decide on one get them all:
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try this recipe using American Black Walnuts, the "Ultimate Nut", go to:
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
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morguefile.com)
The Rosita is a beautiful cocktail that our good friend from Ardent Spirits, the master mixologist Gary Regan, introduced in his very first book, 16 years ago. He had forgotten it, but recently got it introduced to him by a another friend. Gary thought it was damn good, but didn’t remember it was his creation. A little research and he discovered it was his re-working of a recipe he had found in an old bartenders guide.
We think Gary must have tested his Rosita recipe very thoroughly. Now, with memory restored, he has just introduced the recipe to us. The Rosita runs along Negroni lines, calling for Tequila, two styles of vermouth, Campari and one solitary dash of Angostura bitters. It makes a nice change from the everyday Margarita, but best not to consume too much in one sitting unless you are actually trying to forget!
Ingredients for 1 Drink
• 1 1/2 Ounces Tequila (100 percent agave blanco or reposado Tequilas work best)
• 1 Ounce Campari
• 1/2 Ounce sweet vermouth
• 1/2 Ounce dry vermouth
• 1 Dash Angostura bitters
• 1 Lemon twist, for garnish
Preparation
1. Pour all the ingredients into a large old-fashioned glass filled with crushed ice.
2. Stir briefly and add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary 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 web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
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 Red Peppers (photo by Kevin P., courtesy of morguefile.com)
Entrepreneur Aaron Baum, "a guy who loves to cook", offers this healthy, low fat, and delicious vegetarian recipe using one of the specialty foods from the company he founded, Hand to Mouth Edibles.
Aaron’s ambrosias and tapenades are tasty, versatile products that the professional and the home cook alike can appreciate. They're an appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket.
Since Aaron and his team at Hand To Mouth Edibles believe in giving something back to the community, they donate a portion of their profits to Share Our Strength, a national non-profit organization working to alleviate hunger and poverty.
Ingredients for 2 Servings
• Your favorite pasta, 2 servings
• 2 Tablespoons Hand To Mouth Edibles’ Roasted Red Pepper Rhapsody
• Stella Cadente’s L’Autunno Blend Extra Virgin Olive Oil
• Crumbled feta cheese
• Italian parsley, chopped
Preparation
1. Cook your favorite pasta according to directions.
2. Drizzle some good olive oil over the pasta.
3. Add 2 tablespoons of tapenade & toss well.
4. Garnish with feta cheese and Italian parsley.
If you'd like to purchase the vegetarian tapenade from Hand To Mouth Edibles called for in this recipe go to: Roasted Red Pepper Rhapsody
To purchase the finest extra virgin olive oil we've been able to find 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
Turkey (photo by George Bosela, courtesy of morguefile.com)
This gem of a side dish is the creation of American Feast's Sue Tango. It's a perfect accompaniment to a holiday feast and a special treat for guests at her lovely home on Long Island. Her recipe calls for two of America's great heirloom foods, native wild rice and black walnuts.
The authentic wild rice is harvested by the Ojibwe community on the lakes of northern Minnesota. The Ojibwe have been harvesting wild rice for centuries and continue harvesting it using traditional methods. To the Ojibwe it is "the food that grows on water" and known as Manoomin. It is also the rice Chef Alice Waters chose to serve her New Year's guests at Chez Panisse last year.
The other ingredient that makes this dish stand out is American Eastern Black Walnuts, another heirloom food from the American heartland. The native nut looks a little like an old green tennis ball in its natural state. To many, it is "the ultimate nut" because of its uniquely rich flavor.
Ingredients for 4 to 6 Servings
* 1 Cup uncooked Native Harvest Wild Rice
* 1/4 Cup butter
* 1 Cup sliced mushrooms
* 1/2 Cup chopped red pepper
* 1 Teaspoon garlic salt
* 1/2 Cup Fancy Large American Black Walnuts
Preparation
1. Cook the Wild Rice according to basic directions, it takes a bit longer than white or brown rice.
2. Melt the butter and sauté the Black Walnuts, mushrooms, onion & red pepper about 3 minutes or until the vegetables soften slightly.
3. Add the Wild Rice and garlic salt.
4. Continue cooking, stirring several times, until the rice is heated through.
To purchase truly unique heirloom wild rice produced by nature go to: Native Harvest Wild Rice: Sacred Manoomin
To buy premium American Black Walnuts all set for cooking go to: 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
Granny Smith Apple (photo by giggs, courtesy of morguefile.com)
Here’s a timely contribution from our friend Gwen Kenneally for entertaining this holiday season. Gwen is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. Her years of catering parties and events have made Gwen amazingly versatile in the kitchen.
Gwen has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts. She’s also a regular contributor of food and cocktail recipes to the excellent new online publication offering lifestyle highlights for California’s San Fernando Valley, My Daily Find.
Gwen wrote, “Simple and full of flavor this recipe is can be prepared in advance so you can be a guest at your own party. The Apple Fig Cheese can be made vegetarian by eliminating the prosciutto. I usually do a combination platter of both. Happy Holidays!”
Ingredients
• 2 Granny Smith apples sliced into 24 pieces
• 6 Tablespoons Black Mission Fig Jam
• 24 Slices (aproximately1/4 inch wide and 1/2 inch long) Red Spruce Cheddar
• 8 Slices La Quercia Prosciutto Piccante
Preparation
1. Spread fig jam over the apple slice and place the cheese slice on top of that.
2. Wrap in prosciutto.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To have a look at Southern California’s new publication for great finds and things to do, go to: My Daily Find
To learn more about La Quercia’s renowned artisanal prosciutto called for in this recipe, go to: Prosciutto Piccante
To order the fig jam from Sonoma’s ‘girl & the fig’ restarurant called for in this recipe, go to: Black Mission Fig Jam
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 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
Chaterhouse of Portes, France (image courtesy of Carthusian Order)
As the name Purgatory implies, this cocktail is a very serious drink. So says our friend and spirits expert, Gary Regan of Ardent Spirits. Gary got this recipe from Ted Kilgore, formerly of Monarch Restaurant in Maplewood, Missouri, now holding forth from behind the stick at Taste by Niche in St. Louis. As evidenced by this recipe, Mr. Kilgore's talent has made him a well respected mixologist in the Show-Me State, and everywhere else for that matter.
Seeing it first on paper, Gary thought it took courage to mix in both Benedictine and Green Chartreuse. Both have potent flavors that might fight for supremacy instead of blending into a singularly enjoyable cocktail. Gary explained that Ted Kilgore’s unorthodox choice of liqueurs mixes into a successful creation because he combines them with the sturdy base of straight rye whiskey.
It calls for a hefty amount of 100-proof rye whiskey and Chartreuse is a potent liqueur with an alcohol content of 55%. That’s 110 proof! It’s made by Carthusian monks, a silent order in Chaterhouse of Portes, France. So be careful, a judicious serving of this cocktail and you'll feel a little closer to Heaven. Too many and you’ll find yourself in Purgatory!
Ingredients for 1 Drink
• 2 1/2 Ounces Rittenhouse 100-proof Straight Rye Whiskey
• 3/4 Ounce Benedictine
• 3/4 Ounce Green Chartreuse
• 1 Lemon Wedge or Twist, for Garnish
Preparation
1. Fill a mixing glass two-thirds full of ice.
2. Add the whiskey, Benedictine and Chartreuse.
3. Stir for approximately 30 seconds.
4. Strain into a chilled cocktail glass.
5. Add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary 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 web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
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
Garden Asparagus (photo by Daisy Durham, courtesy of morguefile.com)
Our friend Gwen Kenneally is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts and she is a regular contributor to the excellent new online publication offering lifestyle highlights for the San Fernando Valley, My Daily Find.
Her years of catering parties and events have made Gwen amazingly versatile in the kitchen. This latest recipe from her offers a quick and simple way to delight your guests and leave time for the many other tasks that come with holiday entertaining. Gwen writes:
Here’s a quick appetizer that’s great for holiday entertaining. Simple and full of flavor, it’s especially good because you can prepare it in advance which allows you to be a guest at your own party. Happy Holidays!
Ingredients
• 1 Bunch asparagus (about 25)
• 12 Slices Sliced La Quercia's Green Label Organic Prosciutto
• 8 Ounces Humboldt Fog Goat Cheese
Preparation
1. Trim asparagus and cut to about 4 inch spears.
2. On a medium grill or stovetop grill place asparagus and cook turning often about 10 minutes. Let cool completely. (You can also roast the asparagus in a 350 degrees F oven for about 8 minutes.)
3. Lay out a piece of proscuitto, cut in half. Spread with goat cheese and carefully place the asparagus spear at the left end and roll to the right. Repeat until all asparagus is wrapped.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To have a look at Southern California’s new publication for great finds and things to do, go to: My Daily Find
Green Label Organic Prosciutto
If you'd like to order the artisanal prosciutto called for in this recipe go to either:
1. La Quercia's Green Label Organic Prosciutto (Whole)
2. La Quercia's Sliced Green Label Organic Prosciutto
To order one of Cypress Grove’s internationally acclaimed goat cheeses go to: Humboldt Fog Goat Cheese
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
Huge Pumpkins (photo by Emily Roesly, courtesy of morguefile.com)
It’s time to get serious about making final choices for Thanksgiving side dishes. Seasonal pumpkins are plentiful and inexpensive this time of year so we’re pleased that our friend Chef William D. Mueller founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington has again provided us with a recipe for one of his creations calling for the iconic squash.
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 (aka - little chef) "…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. They do not use products that have nitrites, MSG or any of a long list of chemicals, nor do they add sodium to their food. Instead “We carefully search for the most natural product available” says Chef Mueller.
Employ the sustainable philosophy of Babblin’ Babs Bistro for the purchase of ingredients and you’ll be on your way to preparing the dish at its very best.
Ingredients
• 1 Cup pumpkin diced
• 3 Tablespoons butter
• 1-1/2 Cup Walla Walla onions diced
• 1-1/2 Cup celery diced
• 1/4 Cup thyme finely chopped
• 1/4 Cup sage finely chopped
• Cracked Tellicherry peppercorns
• 2-1/2 Cup cornbread stale
• 1 Organic egg beaten
• 1/4 Cup chicken stock (low or no sodium - vegetarians can substitute vegetable stock)
• Parsley
To Assemble
1. Preheat the oven to 425°F
2. Cut pumpkin into several small wedges and place on a baking sheet and roast 30 minutes or until tender. Cool remove skin dice. Lower oven to 350° F.
3. In a skillet melt 2 tablespoons of butter. Add onions thyme and sage and cook until tender. Season with pepper to taste.
4. Take and crumble cornbread into a large bowl. Place sautéed veggies into the bowl. Mix in 1 tablespoon butter beaten egg and pumpkin. Now add chicken (or vegetable) stock and mix well. Transfer to a butter casserole dish and bake for 45 minutes or so. Cut into squares or triangles and garnish with chopped or whole parsley.
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 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
Artichoke in Flower (photo by Dani Simmonds, courtesy of morguefile.com)
"Eating an artichoke is like getting to know someone really well," said Willi Hastings, and so it is.
Focaccia is a savory bread popular in Liguria, Italy and using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Though it might be prepared with a number of toppings, the flat oven-baked bread, is typically made with dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt.
Artichokes are native to the Mediterranean region, but they have a long history in the U.S. Thomas Jefferson grew them in Virginia, successfully wintering his crop in a less than ideal climate. Today, 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. The town proudly proclaims itself to be "The Artichoke Center of the World" and hosts The Castroville Artichoke Festival each May to celebrate the spring harvest.
Our friends at the California Artichoke Advisory Board have provided us with a recipe that marries these Italian and American traditions in “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.” Artichokes enjoy a second harvest in the fall, so now’s the time to get them seasonally fresh.
Ingredients for 4 Servings
• 4 Large California artichokes
• 2 Cups focaccia or herbed bread crumbs
• ½ Cup grated Parmesan cheese
• ¼ Cup extra virgin olive oil
• 2 Cloves garlic, minced
• 2 Tablespoons chopped Italian parsley
• 1 Tablespoon chopped fresh oregano
• Salt and pepper to taste
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
2. Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers.
3. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil.
4. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
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
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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 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 Organic Valley Family of Farms ©)
Gary Herzberg of Portland, Oregon created this recipe after he and his then pregnant wife joined a community supported agriculture farm (CSA). They had joined the CSA to promote the nutritious gestation of their son and found that kale was almost always included in their regular box of fresh goodies. Kale is an amazingly healthy green, so thank you Gary for coming up with a delicious way to reap those health benefits at breakfast.
Gary’s creation went on to become one of five winning submissions from a healthy recipe contest held by our friends at Organic Valley Family of Farms, 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.” They started with seven farmers forming an organic cooperative in 1988. Today, about 1,400 family farms are members and their high standards shine through in their award-winning, certified organic foods.
Besides being a winner in the national contest, the recipe Gary scrabbled from necessity went on “…to the wild success it now holds in our family. Not only is kale no longer the stepchild of our box, it has moved to the forefront of weekly planning, where a kale-less box is met with much chagrin.”
Ingredients for 8 to 10 Servings
• 2 Bunches of Kale, or other greens such as collards, beet, etc.
• 1 Medium Onion
• 2 Garlic Cloves
• 2 Slices Bread
• 3 Organic Valley Eggs
• 3/4 Cup of Organic Valley cheese such as Colby, Cheddar, Mozzarella, etc.
• 1/3 Cup of Flour
• 1 Teaspoon Salt or to taste
• 1 Teaspoon Pepper or to taste
• Organic Valley Sour Cream for Garnish (Optional)
Preparation
1. First off you need to blanch all the veggies. Boil a large pot of water, and get an ice bath started to cool the veggies once they are done cooking. Once the water is boiling, dunk the greens in for 2-3 min, then plunge the into ice bath. Do in batches if they don't all fit.
2. Once the greens are safely in the ice-water bath, blanch the garlic and the onions for about 30 seconds. You can leave the skins on, and you don't need to put them in the ice-bath. Just don't touch them until they are cool enough to handle.
3. Once everything is cool, start with the greens. Take them out of the ice bath, and squeeze all the water you can out of them -- I use a paper towel or dish cloth. Roughly chop the greens, onions, and mince the garlic; add them to a mixing bowl.
4. Toast 2 slices of bread -- I prefer the end pieces that nobody eats anyway. Once toasted brown, chop or crumble bread into mixing bowl. Chop up the cheese into a decent dice, or shred, add to mixing bowl. Add flour, salt and pepper to the mix. Crack eggs into bowl, and break yolks.
5. Use spatula (or your hands!) to thoroughly mix together all the ingredients. They should begin to feel a little like a "meatball."
6. Once mix is sticky, heat up a skillet, then add some oil or butter once the pan is hot. Once combined, make a small ball (about a cup) of the mix in your hands and squeeze together firmly. Place ball in skillet, and mash it flat with the back of a spatula, trying to keep "cake" together. Fry until golden brown on each side.
7. Garnish Liberally with Sour Cream, or Not.
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 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Star Anise (© Linda Macpherson | Dreamstime.com)
Our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival just sent us this dessert recipe. We were so delighted with it we wanted to waste no time in passing it on to you. It’s the creation of Emilie Hartman of The Conscious Kitchen, a popular vegan baking and cooking instructor, award-winning blogger, restaurant reviewer, and a contributor to many food magazines and websites. She’ll be teaching this recipe and more at the Festival this weekend.
Emilie brings the experiences of an international childhood and a background as a researcher to her love of food and thoughtful eating. She trained at the Cambridge School of Culinary Arts and the Natural Gourmet Institute. She is currently working on a cookbook of sophisticated, internationally inspired vegan desserts.
Emilie says of her recipe, “With a rich, comforting crumb, delicate spice and bright citrus, this is a ‘go to’ cake for the winter months. Don't shy from using a quality olive oil with lots of flavor for this recipe; my preference is for a fruity Spanish one. Be prepared for even confirmed olive oil and anise detractors to demand seconds.”
Ingredients
• 1 Cup unsweetened plain soymilk
• 1 ½ Teaspoons apple cider vinegar
• ½ Cup cane sugar
• 1/4 Cup extra virgin olive oil
• 1 Teaspoon vanilla
• 1/2 Teaspoon sea salt
• 1 Cup unbleached all purpose flour
• 1/3 Cup whole wheat pastry flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon toasted and ground anise seed (toast in a dry pan over medium heat until fragrant and lightly browned, cool and grind in a spice or coffee grinder, or use pre-ground)
• 1/4 Cup cocoa nibs
• 2 Ounces 70-80% dark chocolate (recommend Taza)
(See Blood Orange Macedonia Topping Recipe below.)
Preparation
1. Preheat oven to 350 and lightly oil an 8" round pan with olive oil and line the bottom with parchment.
2. In a medium sized bowl, whisk the soymilk and vinegar together until thickened. Add the sugar, olive oil, vanilla and salt to the soymilk and whisk well to combine.
3. In another medium sized bowl, sift the flours, baking powder and baking soda and whisk to combine. Add anise to the dry mix.
4. With whisk in hand, slowly pour the wet mixture into the dry, whisked vigorously until well combined and smooth.
5. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow cake to cool on a rack for 10 minutes before removing from pan and allowing it to cool fully before serving.
To serve: Cut wedges of the cake and generously scoop Blood Orange Macedonia on top, sprinkle with 1-2 teaspoons of cocoa nibs and shave a sprinkling of dark chocolate
Blood Orange Macedonia Topping Recipe
Creator Emilie Hartman writes, “Use to top cakes or sweet biscuits, waffles, pancakes or crepes. Great as an unusual ice cream topping and an extra special mix-in for soy yogurt. Use any available citrus, but look for a mix of colors to get the most drama. Zesting the citrus before removing the skin and storing it in a little oil in the refrigerator for future use in other recipes will give the fruit double duty.”
Ingredients
• 4 Blood oranges
• 2 Tangelos or tangerines
• 2-4 Tablespoons orange muscat wine or orange liqueur, such as Grand Marnier
Preparation
1. Supreme the citrus over a bowl to catch run-off juice. Toss the citrus segments with alcohol.
2. Keep covered in the refrigerator until ready to use.
The Boston Vegetarian Food Festival will take place this weekend, Saturday, October 31st and Sunday, November 1st. If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip.
For more informationabout this weekend's Festival go to: The 14th Annual Boston Vegetarian Food Festival
To visit Emilie Hartman’s excellent veggie blog go to: The Conscious Kitchen
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Artichoke Farm (photo by Matthew Bridges, courtesy of morguefile.com)
Serving an appetizer that is flavorful, healthy and seldom seen outside good restaurants is a great way to show your dinner guests that you want to make their evening with you a special one. Our friends at the California Artichoke Advisory Board have provided us with a recipe for Couscous-Stuffed Artichokes that will deliver that message with gusto.
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 Napa Valley.
Ingredients for 4 Servings
• 4 Large California artichokes
• 1½ Cups chicken broth (or substitute vegetable broth)
• 1 Teaspoon curry powder
• ¾ Teaspoon ground cumin
• ½ Teaspoon garlic salt
• 1 Cup instant couscous
• ¼ Cup currants
• ½ Cup sliced green onion
• ½ Cup toasted slivered almonds, chopped
• ½ Teaspoon grated lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons vegetable oil
• Plain low fat yogurt, optional
(Image courtesy of California Artichoke Advisory Board)
Preparation
1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. 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.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
2. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
3. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Cook's Tip: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(Images courtesy of The Mast Farm Inn)
This luscious dessert recipe comes courtesy of our friends at The Mast Farm Inn, a world renowned mountain inn and restaurant in the Valle Crucis Historical District of Watauga County, North Carolina, where guests have been welcomed since the 1800s. Located in a serene rural valley surrounded by mountains, rivers and streams, the green Inn’s doings are truly a family affair. It is owned and managed by sisters Sandra Deschamps Siano and Danielle Deschamps, who are ably assisted by a host of family members.
The family runs the Inn by adhering to principles of sustainability and environmentally sound practices. The gourmet meals served at the Inn’s Simplicity restaurant are created with food as local, fresh, natural and organic as they can make it. In the growing season, the ingredients include produce from the Inn’s own organic garden. Pasture raised meats, free-range dairy and eggs are purchased as much as possible from local organic farmers and growers. Out of season the dining is still as natural and organic as they can make it, using ingredients that may come from further away, but still don’t include dangerous chemicals.
The History of Hummingbird Cake
Hummingbird Cake is such a lovely name that it makes you wonder about its origin. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.
Ingredients & Shopping List
Cake
• 3 Cups all-purpose flour
• 2 Cups granulated sugar
• 1 Teaspoon baking soda
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoons salt
• 2 Cups mashed ripe bananas
• 1 Cup drained crushed pineapple
• 1 1/4 Cups vegetable oil
• 3 Large eggs at room temperature
• 1 1/2 Teaspoons vanilla extract
• 1 Cup (4 ounces) finely chopped pecans
Icing
• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup (1 stick) butter (at room temperature)
• 5 Cups confectioners' sugar sifted
• 2 Teaspoons vanilla extract
Instructions & Process
Cake
1. Sift together flour, baking soda, cinnamon, salt set aside
2. Cream together the sugar and vegetable oil
3. Add one egg at a time
4. Add the vanilla
5. Then add the bananas, and the pineapple
6. Add in three parts the flour mixture
7. Grease three 9-inch pans and pour the cake mixture in each
8. Cook at 350 degrees for 30 minutes
Icing on the Cake
1. Cream the cream cheese and butter
2. Add the confectioners' sugar
3. Add the vanilla extract
What To Be Careful Of!
As soon as batter is ready put in oven right away
The Mast Farm Inn was listed in the National Register of Historic Places in 1972, as "one of the most complete and best preserved groups of nineteenth century farm buildings in western North Carolina."
To visit the Inn’s web site for more information go to: The Mast Farm Inn
If you know someone who likes to do his or her baking using the finest ingredients you can purchase a wonderful gift at: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(photo by Rick Tango)
We prepared this classic for our family and friends at American Feast’s New Orleans Night Party. We learned this one 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 spicy 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, which is known as "the Jewel of the Garden District”. Guests invited for dinner always love to hear that Chef Ann's recipe for Shrimp Remoulade will be on the menu.
Laissez Le Bon Temps Roulet!
Basic Ingredients for 6-7 Appetizers
* 1½ Pounds (16-20) Jumbo Shrimp
* Shrimp Boil
* Remoulade Sauce
* 18-20 Lemon Wedges
* Whole Pitted Black Olives
* Sprig of Parsley
Basic Instructions
1. Make Remoulade sauce & let sit.
2. Cook shrimp in shrimp boil.
3. Marinate shrimp in Remoulade sauce.
4. Put dish together.
Remoulade Sauce Ingredients
* 2 Egg Yolks
* 1/2 Cup Creole Mustard
* 1/4 Cup Prepared Horseradish (Squeezed Dry)
* 1/2 Cup Finely Chopped Scallions (Green & White Parts)
* 2 Tablespoons Ketchup
* 2 Teaspoon. Sweet Paprika
* 1/4 Cup Finely Chopped Celery
* 1/8 Cup Chopped Fresh Curly Parsley
* 1 Teaspoon Capers
* 1½ Cups Salad Oil
* 1/3 Cup Red Wine Vinegar
* Juice of 1 Lemon
* 1 Tablespoon Worcestershire Sauce
* 1 Tablespoon Hot Pepper Sauce
* Salt & Pepper
Preparation of Remoulade Sauce
1. Put yolks, mustard, horseradish, capers & paprika in a food processor.
2. Pulse together.
3. Slowly add in oil.
4. When mixture begins to thicken, thin with vinegar & continue with oil until al vinegar & oil have been added.
5. Add in lemon juice.
6. Remove mixture from food processor & place in bowl.
7. Add in ketchup.
8. Add in celery, scallions & parsley.
9. Season with worcestershire sauce & hot pepper sauce
10. Season to taste with salt & pepper.
11. Let sauce sit while shrimp is prepared.
12. Toss shrimp in sauce & let marinate.
13. Serve on a bed of Boston lettuce.
14. Garnish with lemon wedges, black olives & parsley sprigs.
Ingredients for Shrimp
* 1½ Pounds Unpeeled Jumbo Shrimp
* 4 Cups Water
* 3 Bay Leaves
* 1/2 Teaspoon White Pepper
* 1/2 Teaspoon Cayenne Pepper
* 1/2 Teaspoon Black Pepper
* 4 Stalks of Celery – Medium Dice
* 1 Medium Onion – Medium Dice
* 2 Lemons – Halved
* 4 Peeled Cloves of Garlic
Final Preparation
1. Combine all ingredients except shrimp in a pot & bring to boil.
2. Let simmer 10 minutes.
3. Remove lemon, celery & onion.
4. Add in shrimp, stir & simmer.
5. Cook the shrimp for about 4 minutes.
6. Remove & chill.
7. Peel & marinate in Remoulade sauce.
8. Serve on a bed of Boston lettuce.
9. Garnish with lemon wedges, black olives & parsley sprigs.
To view all the recipes on the American Feast web site 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
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wild & Edible Boletus Mushroom (© Danijelm | Dreamstime.com)
Executive Chef Alan Kantor of MacCallum House Inn in historic Mendocino, California was kind enough to provide us with this sinfully rich recipe for entertaining family and friends during the holiday season. You can use whatever mushrooms happen to be among your favorites, but this dish really sparkles when the earthy flavors of wild mushrooms are in the mix.
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 popular restaurant, café and Grey Whale bar enhance the landmark Victorian estate, with guests enjoying the Chef Alan’s fine food and drinks while watching the waves from the sunporch.
Mushroom-loving cooks will be pleased to learn that the versatile ingredient might do more than just enhance the blend of flavors in a meal, they might improve your health. Researchers from Arizona State University and Pennsylvania State University have concluded that whole mushroom extracts are “…predicted to be beneficial for boosting anti-tumor immunity.”
Ingredients
• 1 Day old sourdough bread, 3/4” dice
• 2 Cups heavy cream
• 1-1/2 Cups rich chicken broth
• 1/2 Cup rich beef broth
• 1 Teaspoon fresh thyme, chopped
• 1/2 Cup dried porcini
• 1/2 Fresh porcini, thinly sliced (or other favorite wild or domestic mushrooms)
• 4 Tablespoons butter
• 1 Large onion, 1/2” dice
• 8 Egg yolks
• Sea salt & freshly ground black pepper to taste
Preparation
1. Place bread in 9-1/2” x 13” baking dish. Place cream, stocks, thyme, and dried porcini in a pot; bring to the simmer and turn off heat. Let steep until ready to use.
2. Sauté fresh porcini in 2 tablespoons butter in two large sauté pans so they sear well; season with salt and pepper. Sauté onion in 2 tablespoons butter until soft and semi-caramelized. Season with salt and pepper. Strain the cream/stock liquid and season with salt and pepper.
3. Chop dried porcini into 1/4” pieces. Toss dried and fresh porcini and onions with bread.
4. Place egg yolks into bowl. Temper egg yolks by adding hot cream mixture slowly while whisking; then blend all liquid into yolks. Pour over bread and push bread down into the liquid. Let sit for 1/2 hour. Bake uncovered on top shelf of oven at 350º for 30-40 minutes until set. Let cool 1/2 hour before cutting.
5. If making ahead you can cool in refrigerator and reheat by putting a little melted butter and chicken broth on bottom on a pan and placing cut pieces on top; use hot oven 450º-500º for 10 minutes. If you are roasting or sautéing meat or chicken, you can place bread pudding pieces in the same pan at end of cooking in the oven to heat and absorb flavorful juices.
Historic MacCallum House (©Image courtesy of MacCallum House Inn & Restaurant)
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To visit the web site for Chef Alan Kantor's historic hideaway in Mendocino 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
 
Been invited to a gathering of family and friends and asked to bring a dish to share? Our friend Gwen Kenneally has a great recipe for you to try. Gwen is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts. Here’s what Gwen had to say about the recipe she’s created:
This time of year is packed with events and celebrations and it seems like we are going to a potluck every week. This family friendly pasta is a great solution. Kids love it as much as adults, kind of a grown up Mac & Cheese! The portabellas are meaty in texture and appeal to vegetarians and omnivores alike. The best part is that it travels well and is just as good luke warm. So the next time you need to feed a crowd try this quick, simple and hearty dish!
Ingredients for 8 Servings (Gwen says: "easily doubled!")
• 6 Onions
• 3 Sprigs thyme pulled from stem
• 2 Tablespoons butter
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 1 Teaspoon salt
• 2 Pounds Portobello Mushrooms
• ¼ Cup parsley
• 12 Ounces Midnight Moon goat cheese
• 3 Tablespoon freshly grated Parmesan cheese
• 1½ Pounds penne or ziti pasta
Preparation
1. Slice onions thinly. In a large skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the onions with 1/2 teaspoon of salt and cook over moderate heat, stirring frequently, until the onions are brown and caramelized. Sprinkle with thyme and transfer to a bowl. Meanwhile, stem the Portobello’s. Halve the caps and slice them crosswise 1/4-inch thick. In the same skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the mushrooms and 1/2 teaspoon of salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onions and the chopped parsley. Season with salt and pepper.
2. Cook pasta until al dente, about 13 minutes. Reserve 1 1/2 cups of the pasta water and drain the pasta.
3. In a large bowl, toss the pasta with one cup of the reserved pasta water, the mushroom mixture, crumbled goat cheese, and Parmesan and one tablespoon of olive oil. If the pasta seems dry, add more of the pasta water. Serve immediately; passing additional grated Parmesan at the table.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to order one of Cypress Grove’s most acclaimed artisanal goat cheeses go to: Midnight Moon
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Free-Range Chickens at Feeding Time (photo by Digiology, courtesy of morguefile.com)
This is a wonderful summer or fall dish, perfect with grilled new potatoes on skewers painted with the same marinade. It worked out especially well with the full flavor of a free range chicken. The recipe came to us from our friend Julia Conway at much acclaimed Stella Cadente Olive Oil in Mendocino, California. She got it courtesy of her nearby friends at Navarro Vineyards.
The recipe calls for verjus, which is the pressed, unfermented juice of unripe wine grapes, first used in the sixteenth century and prized as a substitute for vinegar or lemon. If you can't find it locally, you can order it from Navarro Vineyards (https://www.navarrowine.com/cart/carthome.php) or substitute a very young white wine.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. As our cartoonist and cooking enthusiast friend David Sipress says, if you want to take the dishes you serve to new heights, “Use great olive oil.” It really does make a difference!
Ingredients for 4 Servings
• 1 Free-range chicken, cut up
• 1/4 Cup fresh rosemary, chopped
• 2 Cloves garlic, minced
• ½ Cup Navarro Verjus Wine
• 1/3 Cup L'Autunno Blend Extra Virgin Olive Oil
• 1/4 Teaspoons fresh ground black pepper
• 1/2 Teaspoon salt
Preparation
1. Toss chicken pieces in bowl with all ingredients. Refrigerate for at least two hours, tossing occasionally.
2. Grill over medium to low coals, painting with reserved marinade, until skin is golden and chicken is done (pierce thigh with knife to see if juices are clear and not pink).
3. To finish the spuds, sprinkle with fresh grated parmesan or asiago cheese before serving.
To purchase the premium olive oil from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
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 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)
Summer days may be dwindling, but there’s still plenty of warm weather ahead calling for fresh fruit salads. So here’s a seasonal recipe for one we received from our friends at the California Avocado Commission, who wrote, “Sweet honey and tangy raspberry vinegar complement the creaminess of California Avocados and juicy citrus in this fresh summer salad.”
The healthy ingredients make this a tasty, low calorie treat if you’re keeping an eye on your diet and weight. CAC tells us, “With 4 grams of protein, 5 grams of dietary fiber and only 250 calories per serving you can enjoy every bite.”
Ingredients for 6 Servings
• 3 6-inch Corn tortillas
• 2 Tablespoons B.R. Cohn Raspberry Champagne Vinegar
• 4 Oranges
• 1 Sliced ripe California avocado
• 4 Grapefruits
• 2 Tablespoons Red Bee Wildflower Liquid Honey
Preparation
1. Cut tortillas in half and slice into very thin strips.
2. Bake the strips by placing on a cookie sheet and baking in a preheated 325° oven for 7-8 minutes.
3. Grate the oranges to obtain 2 teaspoons of rind for each serving.
4. Peel oranges and grapefruits, section and seed.
5. In a large bowl, mix honey, raspberry vinegar, orange, and grapefruit sections.
6. Add orange rinds and tortilla strips.
7. Top with avocado slices.
*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.
To purchase a handcrafted, wine-inspired vinegar from the artisans at B.R. Cohn go to: Raspberry Champagne Vinegar
To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey
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 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
Gin (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
Englishman Graham Greene was one of the 20th Century’s most prolific writers, penning some twenty-six novels from 1929 to 1988, while traveling around the globe. Our friend Gary Regan, the author and master mixologist, confesses “to never having read a word of Greene's work,” but nonetheless imagined him to have been a “dashing playboy-writer”
When told of the Graham Greene Cocktail, Gary conjured a “Hemingway-esque image” of his fellow countryman and was spurred to get to the heart of the matter. He found that the Graham Greene Cocktail was born in Vietnam when the novelist spent a lot of time there. Greene first visited Hanoi in 1951, as a correspondent for Paris Match, and later wrote “The Quiet American” (1955) while there. An excellent film version of the novel was released in 2002, and Michael Caine was nominated for an Oscar as Best Actor in a Leading Role.
Getting back to Gary and his quest for enlightenment, our friend was a little disappointed by the recipe the famous writer preferred when tippling at Le Club, the bar of the Sofitel Metropole Hotel in Hanoi. It turns out the Graham Greene Cocktail is a mixture of gin, cassis and dry vermouth. Gary couldn’t fathom why any urbane drinker, especially a world-class one in a pantheon with Hemingway, would add cassis to a martini.
Nonetheless, our friend says “Greene's drink did serve a purpose.” It was enough to stir Gary’s creative juices, seek inspiration from Charles H. Baker Jr.'s 1939 book, "The Gentleman's Companion," and concoct a variation on a recipe for the Pompier Highball found there, with a very pleasant result. As our friend wrote in the San Francisco Chronicle:
The chief difference between the Graham Greene Cocktail and my Pompier variation lies in the ratios of the ingredients. The Hanoi drink is more or less a dry gin martini with a splash of cassis, whereas the Pompier Cocktail calls for the vermouth to be the base, uses a small amount of gin to give the thing a backbone, and gets a fruity note…from not much more than a splash of cassis.
We found it’s a fine mixture for sipping on a hot afternoon and pondering, just pondering mind you, the writing of a great novel.
The Graham Greene Cocktail
Ingredients for 1 Cocktail
• 2 Ounces gin
• 1/2 Ounce dry vermouth
• Splash of creme de cassis
Preparation
1. Combine ingredients in a cocktail shaker or mixing glass.
2. Add ice, stir and strain into a chilled cocktail glass.
The Pompier Cocktail
Adapted from "The Gentleman's Companion," by Charles H. Baker Jr.
Ingredients for 1 Cocktail
• 2 1/2 Ounces dry vermouth
• 1/2 Ounce dry gin
• 1/4 Ounce crème de cassis
• 1 Lemon twist, for garnish
Preparation
1. Combine ingredients in a cocktail shaker or mixing glass.
2. Add ice, stir and strain into a chilled cocktail glass. Add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary 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 see Gary on Facebook go to: Gary Regan's Facebook Page
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
 
Labor Day weekend is almost upon us amd that means plenty of folks could use a quick and simple recipe for an appetizer from the grill. In this one, fresh pineapple, shrimp and applewood smoked bacon combine for a uniquely delicious appetizer.
The freshest shrimp and pineapple you can find along with a carefully crafted artisanal bacon will make it a real sizzler with your guests! We've found that the creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."
Ingredients for 6 Servings
• 4 Slices of La Quercia's Applewood Smoked Bacon, cut into thirds (lengthwise)
• 12 Large, Cooked Shrimp
• 12 Fresh Pineapple Chunks, 1-inch Cubes
Preparation
1. Wrap shrimp (from back to front, then around) with 1/3 of uncooked bacon slice.
2. Lay the bacon-wrapped shrimp on medium-high heat grill or griddle.
3. Cook, turning occasionally until bacon is brown (but not crisp).
4. Lay pineapple chunks on grill or griddle for 2½ minutes, turn once, & grill another 2½ minutes.
5. Skewer cubes of pineapple, then the bacon-wrapped shrimp.
6. Place finished shrimp kabobs on plate and serve immediately
If you'd like to purchase some of La Quercia's amazing artisanal bacon go to: Applewood Smoked Bacon
To follow American Feast on Facebook go to: American Feast on Facebook
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Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones." - Steven Raichlen, author of "The Barbecue! Bible and How to Grill"
Not too long ago we had the pleasure of attending chef and author Elizabeth Karmel's "Authentic Southern Barbecue" at the Institute of Culinary Education in Manhattan. We learned an awful lot about preparing great BBQ that night and it was a lot of fun being taught by her. Now she's got a new book out, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill." We highly recommend it if you'd looking to improve your mastery of the grill and learn more about the great American art of BBQ in general.
Below is a recipe from Elizabeth's new book that should be well within the talents of all backyard cooking enthusiasts. We especially like that it calls for rib-eye, our favorite cut of beef steak. If you really want to dazzle your guests, serve an organically raised rib-eye from a farmer you know and trust. As author Bruce Aidells has pointed out, the flavor of the meat is enhanced by good preparation, but, "It all begins with the animal." We think you'll agree that sustainably and humanely raised animals really do deliver the best flavor.
So get the right cut and fire up the grill because you're in for a hearty treat!
Grilling Method: Medium-High Heat
Ingredients for 4 Servings
• Whiskey butter (see recipe below)
• 2 Bone-in rib-eye steaks,* about 1 pound each and at least 1 inch thick
• Olive Oil
• Kosher salt or your favorite spice rub
• Freshly ground pepper, optional
• Fresh parsley, chopped, for garnish
Preparation
1. Build a charcoal fire or preheat a gas grill. Allow the meat to come to room temperature for 20 to 30 minutes before grilling. Wrap the meat in paper towels to get rid of excess moisture. Just before grilling, remove the towels and brush both sides of the steaks with oil and season lightly with salt and pepper.
2. Place the steaks on the grates over medium-hot heat and grill for about 5 minutes. Turn the steaks and continue cooking for about 5 more minutes for medium-rare. Remove the steaks from the grill. Place a slice of the compound butter on each steak and allow it to rest for at least 5 minutes, but no longer than 10 minutes, before serving.
3. When ready to serve, spread the melted butter around on top of the steaks and place another piece of cold compound butter on each steak. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.
*Bone-in rib-eyes are also known as cowboy steaks.
Whiskey Butter
Makes 2 logs (1 cup)
Elizabeth created this butter for her take on Steak Diane. Because she is a southerner, she chose Jack Daniel’s instead of the traditional French Cognac. She says, "The key is soaking the shallots in the whiskey so that the flavor is deeply ingrained in the butter."
Good for Seasoning: Beef (cowboy or any other steak); chicken; pork chops
Ingredients
• 1 Cup (2 sticks) unsalted butter, softened
• 2 Shallots, minced soaked in 2 tablespoons Jack Daniel’s or other whiskey for 5 minutes
• 3 Teaspoons minced curly parsley
• 1/2 Teaspoon Worcestershire sauce
• 1/2 Teaspoon Dijon mustard
• 2 Teaspoons Jack Daniel’s or other whiskey
• 1/4 Teaspoon fine-grain sea salt
• Fine-ground white pepper
Preparation
1. In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the shallots soaked in whiskey, parsley, Worcestershire, mustard, Jack Daniel’s, salt, and pepper. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.
2. Roll the butter in plastic wrap and smooth out to form round logs about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces.
Recipe and Images courtesy of ©Wiley (wily.com), all rights reserved
Author Elizabeth Karmel
If you’d like to purchase the new book from one of America’s greatest BBQ & grilling chefs go to: Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
If you’d like to see one of the recipes Chef Elizabeth taught us at I.C.E. go to: Kansas City Style Ribs
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: 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
(© Image courtesy of California Avocado Commission)
Light and fresh fare suits the summer season, when folks would rather be spending time outdoors rather than in a hot kitchen. Those ample meals that bring comfort on a wintry day only lead to lethargy when the weather turns hot. A simple, flavorful and seasonal salad can make for a fine lunch and leave you fit for an active afternoon.
We’re delighted to present this quick and simple recipe from our friends at the California Avocado Commission. Sweet honey and tangy limes complement the creaminess of California Avocados and sweet mangos in this fresh summer salad. You can decide on just the right dash of cayenne pepper to give it some spice! With 5 grams of protein, 5 grams of dietary fiber and only 269 calories per serving you can enjoy every bite.
Ingredients for 4 Servings
• 2 Ripe Fresh California Avocados, chilled, halved, seeded and peeled
• 2 Mangos, chilled, halved, seeded and peeled
• Cayenne pepper, to taste
• Salt, to taste
• 3/4 Cup plain low-fat yogurt (Greek-style preferred)
• 2 Large limes, juiced
• 3 Tablespoons Red Bee Wildflower Liquid Honey
• 4 Mint sprigs, for garnish
Preparation
1. Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs 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.
To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey
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
Don’t Wake Me, I’m Digesting Salmon (© Photographer: Roman Krochuk | Agency: Dreamstime.com)
‘Tis the season for Alaskan Wild Salmon! For us it’s one season that never seems to last long enough. King, Coho or Sockeye, any of the three will do just fine. If it’s fresh from Alaskan waters we’re ready to partake. All that flavor and great health benefits to boot! Here’s a recipe that makes Wild Salmon an especially exquisite dining experience.
Ingredients for 2 Servings
• 2 Tablespoons B.R. Cohn Stone Ground Mustard
• 2 Tablespoons Unsalted Butter, Melted
• 2 Wild Salmon Fillets (Approximately 6 Ounces Each)
• 2 Tablespoons Chopped Shallots
• 2 Tablespoons New England Colonial Cranberry Sauce
• 2 Tablespoons B.R. Cohn Raspberry Champagne Vinegar
Preparation
1. Preheat oven to 450°F.
2. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish.
3. Oil small rimmed baking sheet and place salmon on sheet, skin side down.
4. Sprinkle salmon with salt.
5. Spread top of salmon with mustard mixture and season generously with pepper.
6. Bake until salmon is cooked through and mustard browns, about 10 minutes.
7. Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat.
8. Add shallots and sauté 2 minutes.
9. Add cranberry sauce and vinegar; stir until preserves melt and mixture is smooth.
10. Bring to simmer.
11. Season sauce to taste with salt and pepper.
12. Spoon sauce over fish and serve.
To purchase a gourmet mustard layered with rich, textured flavors go to: Stone Ground Mustard
To enhance this recipe with the New England Cranberry Company’s Colonial era recipe with its delicious natural flavor go to: Colonial Cranberry Sauce
To purchase a handcrafted, artisanal vinegar from the B.R. Cohn Company go to: Raspberry Champagne Vinegar
To follow American Feast on Facebook go to: American Feast on Facebook
(Image courtesy of Glamour © 2009)
Considering it stars America’s greatest actress and tells the story of its most famous cook, it’s little wonder the film “Julie & Julia” has garnered so much attention and critical praise.
Being big fans of the thespian, the chef and tarragon, we’re pleased that our friend Amanda Williamson of Glamour called our attention to her magazine’s publication of an item by Ms. Streep’s about her regard for a classic recipe from Ms. Childs. It seems the actress’s skills in the kitchen are not in the same class as her talent on the stage and screen, timing being one major challenge. She writes, “I have usually timed everything wrong, and we have the whole meal, with the potatoes, ready right after dessert.”
Undaunted, she’s found inspiration from the words of Ms. Childs, who said, “Never apologize” and never make excuses. Ms. Streep need make no excuses when it comes to her sense of thrift. She’s offered tips on “how you make a chicken last the workweek.”
As for the recipe’s main ingredient, she writes, “And make sure it’s organic chicken with no growth hormones or antibiotics added. I like Julia’s chicken tarragon recipe.” We like Ms. Streep’s preference for sustainable food!
Here’s Julia Child’s Tarragon Chicken Recipe:
Ingredients
• 1 Three-lb. roasting chicken, rinsed in cold water inside and out
• 3/4 Teaspoon. salt, divided
• Pinch of pepper
• 7 Tablespoon butter, divided
• 8 Sprigs fresh (or 1 teaspoon dried) tarragon
• 1 Tablespoon olive oil, plus more if needed
• 1/2 Cup sliced onions
• 1/4 Cup sliced carrots
Preparation
1. Preheat oven to 325°F. Season cavity of chicken with 1/4 tsp. salt, ground pepper and 1 tbsp. butter. Insert 4 sprigs (or 1/2 tsp. dried) tarragon. Feeling ambitious? Truss chicken with kitchen string. (Learn how online at mahalo.com/how-to-truss-a-chicken.) Dry chicken well and rub skin with 1 tbsp. butter.
2. On a stove top, set casserole pot over medium heat; melt 2 tbsp. butter and add 1 tbsp. oil. When butter foam subsides, lay in chicken, breast side down. Brown for 2 to 3 minutes, regulating heat so butter is always hot but not burning. Turn chicken on another side using wooden spoons or a towel. Do not break the chicken skin! Continue browning and turning (about 10 to 15 minutes) until golden all over. Add more oil if necessary to keep bottom of casserole filmed. Remove chicken; set aside.
3. Pour out fat if there are a lot of blackened bits on the bottom of the pot. If necessary, add 3 more tbsp. butter. Cook onions and carrots on low in casserole pot, 5 minutes, without browning. Add 1/4 tsp. salt and 4 sprigs (or 1/2 tsp. dried) tarragon.
4. Sprinkle chicken with 1/4 tsp. salt. Set it breast side up over the vegetables; dab with butter. Lay a piece of aluminum foil over chicken, cover casserole with lid and reheat on top of the stove until chicken sizzles. Place the casserole pot on a rack in the oven.
5. Roast for 1 hour and 10 minutes to 1 hour and 20 minutes, basting once or twice. Chicken is done when the drumsticks move in their sockets and juices run clear.
6. Discard strings (if trussed) and serve!
If you’d like to read Meryl Streep’s thoughts on cooking in Glamour go to: Hollywood Cooking: Julia Child Is Making You Dinner
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
Wild Blueberries (© Photographer: Alain | Agency: Dreamstime.com)
The Wild Blueberry holds a special place in Maine's history — one that goes back centuries, to Maine's Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition and their healing qualities.
The Bar Harbor Jam Company was started in 1989 as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Wild Blueberry Jam. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park, near the center of wild blueberry barrens. The indigenous berries give the dip below a uniquely delicious flavor.
Ingredients
• 8 Ounces Cream Cheese, Softened
• 3 Tablespoons Wild Blueberry Jam
• 2 Tablespoons Horseradish
• 1/4 Cup Mayonnaise
• 4 Slices Crisp Cooked Bacon, Chopped
• 1/4 Teaspoon Salt
• Pepper to Taste
Preparation
1. Mix all ingredients together well.
2. Refrigerate one hour before serving
3. Serve with veggies, melba toast, crackers, or chips.
If you’d like to purchase wild blueberry jam straight from Mount Desert Island, Maine go to: Wild Blueberry Jam
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
 
Our friend Gwen Kenneally is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen and is full of great tips for cooking enthusiasts. Ever the entrepreneur, Gwen is contributing her talents as the resident culinary expert at My Daily Find, published by another friend of ours, Karen Young. It's an excellent web site and daily newsletter about the latest and greatest goings on in the San Fernando Valley.
Gwen has just teamed up with another friend of ours, Karen Young, to publish My Daily Find, an excellent web site and daily newsletter about the latest and greatest goings on in the San Fernando Valley.
Here’s what Gwen had to say about the recipe she’s just sent us:
My “vegetarian” daughter gets so excited when I do an event that includes something with prosciutto! Whatever I have left over I bring home and scramble eggs with prosciutto and basil to create fun pasta dishes or this natural combination of flavors with mozzarella and sage.
Ingredients
• 1 Baguette
• 1 Package fresh mozzarella
• 1 Clove garlic
• 16 Slices La Quercia’s Rossa Heirloom Prosciutto, sliced thin
• 16 Sage leaves
• ¼ Cup L'Autunno Blend Extra Virgin Olive Oil
• White pepper
Preparation
1. Slice the baguette ½ inch wide and lay onto a baking sheet. Brush with olive oil and bake 350 degrees for 15 minutes until golden brown.
2. Slice the garlic clove in half and rub the toasted bread liberally with the garlic, set aside. Drain the mozzarella and cut into ¾ inch slices and slice in half again to approximately the size of the bread. Place one slice of cheese on top of each round and place back into the oven for 3 to 5 minutes or until it just starts to melt. While the cheese is heating, place the olive oil in a small pan with the sage and heat until the sage is crispy.
3. Remove the baguette from the oven and season with white pepper and then drape ½ a slice of the Prosciutto on top of the mozzarella in a flower design, then drizzle with the oil that you cooked the sage in, and place one piece of crispy sage on top as garnish. Serve immediately.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog and get lots of cooking tips borne of experience, or contact her for catering, go to: Back to the Kitchen
To visit and subscribe to Gwen and Karen’s excellent newsletter and keep up with happenings in the San Fernando Valley, go to: My Daily Find
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase one of La Quercia’s world renowned artisanal proscuitto, go to: Rossa Heirloom Prosciutto, 100% Berkshire Pork
To follow American Feast on Facebook go to: American Feast on Facebook
Underwater Tuna (© Tamas | Dreamstime.com)
The thought of mercury in your seafood is enough to ruin anyone’s appetite.
That’s why Damon Stainbrook, former Sous Chef of French Laundry, is leading the way in a new “conscientious cooking” movement. He’s working with a mercury certification program, Safe Harbor, to ensure the fish used in his delicious recipes meet strict standards for mercury content and are caught using only sustainable methods – verified through its traceability program.
He’d like to share the following recipe and let people know that there is a way to create delicious, healthy and sustainable dinners.
Those in Northern California wishing to create this recipe with Safe Harbor-certified fish can do so at any local Andronico’s, DeLano’s, Woodlands Market, and The Fish Market. If these retailers aren’t nearby, those wishing to prepare the recipe should be careful if purchasing Bluefin, Albacore, and imported Bigeye/Yellowfin tuna caught by longline as they tend to have higher mercury levels and should not be consumed too often.
Ingredients for 4 Servings
• 4 Tuna steaks, 6 ounces each
• Kosher salt
• Black pepper
• Extra virgin olive oil
Zucchini Pasta:
• 4 Cups julienne green and gold zucchini
• 2 Teaspoons kosher salt
Artichoke Sauce:
• 16 Ounces peeled, seeded and diced tomatoes
• 1 Medium yellow onion diced
• 3 Cloves garlic minced
• 1 Teaspoon kosher salt
• 1 Cup diced marinated baby artichokes
• 1 to 2 Teaspoons finely minced hot or mild chile pepper, or to taste
• ¼ Cup chopped fresh basil
• Black pepper to taste
Black Olive Tapenade:
• 1 Cup pitted Kalamata olives chopped (or olives of your liking)
• 1 Big garlic clove minced
• 1 Tablespoon capers
• ¼ Cup fresh basil leaves chopped
• ¼ Cup fresh flat-leaf parsley chopped
• Pinch crushed red pepper flakes
• 1 Tablespoon red or white wine vinegar
• ½ Cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste
Preparation
1. Combine all tapenade ingredients, tasting and adding salt and pepper to taste. Cover and let stand at room temperature before serving. Makes 1 ½ cups.
2. Julienne the zucchini into long thin pasta like shape. Toss with salt and let sit in colander for 15 minutes. Zucchini will soften to an al dente consistency.
3. To make the sauce, cook onion and garlic with salt over a low heat in a heavy bottom pot until translucent, 5 to 7 minutes. Add crushed tomatoes and simmer for thirty minutes. Add artichokes, chile pepper and basil and simmer another ten minutes. Add black pepper to taste and set sauce aside to cool.
4. Right before grilling the tuna toss the sauce and zucchini together in large bowl.
5. Pull tuna steaks out of fridge fifteen minutes before cooking which will help to keep the tuna from sticking to the grill (If using). Season the tuna steaks with salt and pepper, then brush lightly with olive oil.
6. Lightly brush a grill rack, or broiler pan with a little oil. Grill tuna over coals medium high heat. Turn after about 2-3 minutes for rare tuna, 4 to 6 minutes for more medium to well done. Tuna should maintain a pink center, but will flake easily around edges.
7. To finish, twist equal portions of pasta onto four plates, top with grilled tuna and a tablespoon of tapenade.
If you'd like to purchase our favorite artisanal olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To purchase Black Olive Tapenade from the Aaron Baum and his creative team at Hand to Mouth Edibles go to: Black Olive Tapenade
The following item includes a link to help you find safe and sustainable seafood: A Guide to Safe & Guilt-Free Seafood
To learn more about Safe Harbor and its traceability program go to: Is Your Fish High in Mercury?
To follow American Feast on Facebook go to: American Feast on Facebook
Stella Cadente’s Harvest Crew
Quick and easy dishes suited to dining al fresco are always a treat in warm summer weather, so we were very pleased when our friends at Stella Cadente Olive Oil gave us this one. Located n beautiful Mendocino, California, Stella Cadente crafts some of the world's finest artisanal oils, revered by chefs and cooking enthusiasts alike.
This recipe was developed for them by Chef/Owner Alan Kantor of MacCallum House Restaurant, also in Mendocino. We love his combination of farm fresh ingredients, fresh-caught crab, and one of the world’s premiere olive oils. We’re sure your guests will be delighted, especially if you serve it with your favorite Napa wine.
The recipe calls for our favorite artisanal oill, Stella Cadente’s L’Autunno Blend Extra Virgin Olive Oil. It all starts with the olive and Stella Cadente's harvest is accomplished the old fashioned way. They ask family and friends to join them in their hand-picking picking endeavors and have a wonderful hearty lunch with local Mendocino pinot wines. It's a time of celebration and fun!!
Ingredients for 8 Appetizers
• 1 Pound fresh-caught Dungenness crab meat
• 6 Satsuma or Honey tangerines
• 1/2 Large fennel bulb or one small bulb, with leaves if possible
• 1/4 Cup Stella Cadente extra-virgin olive oil
• Salt & fresh cracked pepper to taste
• 1 Head radicchio or 2 heads Belgian endive
Preparation
1. Peel tangerines and cut in half from top to bottom. Slice in thin half circles. Pull out any seeds from slices. Julienne the fennel bulb paper-thin.
2. Gently fold together tangerines, fennel, extra virgin olive oil and crabmeat. Adjust seasoning with salt and pepper.
3. Lay out eight plates with a whole radicchio leaf or endive leaves. Place the crab mixture on top. Garnish with fennel leaves.
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
MacCallum House Inn & Restaurant
Chef Alan Kantor’s properties in historic Mendocino include the elegant MacCallum House Inn, 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 popular restaurant, café and Grey Whale bar enhance the landmark Victorian estate with Executive Chef Alan Kantor wielding the whisk. Guests enjoy fine food and drink while watching the waves from the sunporch.
After a short walk from the main property, you will find the MacCallum Suites, a luxury mansion on the highest hill in Mendocino overlooking the Pacific Ocean. The collection also includes the historic Mendocino Village Inn, another stately 1882 mansion set on Main Street.
An easy stroll from any of the properties within the village brings you to beaches, art galleries, live theater, shops, restaurants and rugged ocean cliffs. All rooms include a gourmet breakfast and wine on the house. Children and pets are warmly welcomed, but you’ll be hard-pressed to find a more romantic setting for two.
McCallum House also operates Mendo Wine Tours – a stretch limousine and two Lincoln town cars – to take guests on daylong tours of the region’s outstanding boutique vineyards and wineries.
For more information Chef Alan Kantor’s lovely properties go to: MacCallum House Inn & Restaurant
To follow American Feast on Facebook go to: American Feast on Facebook
Vegetable Farm in Newbury, Vermont (photo by Paul Anderson, courtesy of morguefile.com)
This is a great recipe to tackle after a shopping trip at your local farmers market. It combines the healthiness of fresh produce with the fun & great taste of grilling. We learned it at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. Chef Sarnataro made sure we got it right that first time and we’ve been enjoying it at our cookouts ever since.
Ingredients for 4 Servings
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Small Zucchini
• 1 Red Onion
• 1 Tomato
• 1 Fennel
• 4 Mushrooms
• 1 Bunch of Thyme
• Extra Virgin Olive Oil
Preparation
1. Wash the peppers, zucchini, tomato, fennel and mushrooms.
2. To prepare the vegetables, cut the tops off the peppers and remove the core and seeds.
3. Cut the peppers in half and cut out any of the whitish membrane that remains.
4. Cut each pepper lengthwise into 1 inch thick slices. Set aside.
5. Cut the ends off the zucchini.
6. Cut the zucchini into 3 inch lengths. Stand each piece up on of its flat sides and cut straight down into 1/8 to 1/4 inch slices. Set aside.
7. Remove the peel from the onion. Cut 1/4 inch round slices, keeping the rings in one piece. Set aside.
8. Cut out the core of the tomato. Slice the tomato into 1/4 inch slices. Set aside
9. Peel or remove the tough outer layer of the fennel. Cut off the branches. Slice the fennel in half. Make a v cut into the root and remove most of it.
10. Slice the fennel into 1/4 inch slices, starting at the top of the fennel and slicing down toward the root.
11. Cut off the stems of the mushrooms.
12. Remove the leaves of the thyme from the branches. Mince finely.
13. Place the vegetables on a pan and sprinkle salt and pepper over them. Mix the thyme with the olive oil. Using a pastry brush dipped in olive oil, generously coat the vegetables with the oil.
14. Heat the grill; when red hot, begin to grill the vegetables.
15. Turn each vegetable to cook both sides. As each is done, remove to a clean tray.
16. Serve hot or room temperature.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
(Image courtesy of California Avocado Commission)
Summer has arrived and our friends at the California Avocado Commission have sent us a timely recipe, just perfect for warm weather dining and entertaining. It's a healthy creation that delivers a terrific blend of citrus flavors. A single serving contains just 450 calories. The creamy avocado-citrus sauce makes grilled chicken breasts simply delicious. They suggest you serve it on a bed of rice, couscous or other cooked grains. We suggest you enjoy it with a glass of your favorite Californian white wine.
Ingredients for 6 Servings
• 3 Cloves garlic, finely chopped
• ½ Cup unsalted butter, divided
• ½ Cup whipping cream
• ½ Teaspoon finely chopped orange zest
• 2 Tablespoon orange juice
• 1 Tablespoon lime juice
• 1 Tablespoon lemon juice
• 1 *Ripe, Fresh California Avocado, peeled, seeded and pureed
• ¼ tsp salt, plus additional to taste
• 6 (about 6-oz.) Boneless, skinless chicken breast halves
• Black pepper
• 6 Each lemon, lime, and orange slices
*A large avocado is recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Sauté garlic in 1 teaspoon butter until soft but not colored, about 2 minutes.
2. Stir in cream.
3. Heat to a simmer, stirring frequently; do not boil.
4. Stir in orange zest, juices, avocado, and salt. Keep warm.
5. Melt remaining butter.
6. Brush chicken with butter.
7. Season chicken with salt and pepper.
8. Grill chicken until internal temperature reaches 165 degrees F, or bake at 450 degrees F until chicken is browned and just firm to the touch, about 15 minutes.
9. Serve each breast with 1/4 cup avocado sauce; garnish with a slice of each citrus fruit.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Fresh Cilantro (© Photographer: Richard Mcguirk | Agency: Dreamstime.com)
Grilling season is in full swing across the country and Grilled Fish Tacos are a fun treat to serve your guests or make an ordinary evening at home more fun. We learned to prepare 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. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 4 servings
• 2 Pounds of Halibut, Cut into 1-inch Cubes
• 1/3 Cup Orange or Lime Juice
• 1/4 Cup Extra Virgin Olive Oil
• 3 Tablespoons Freshly Chopped Cilantro
• 1 to 2 Tablespoons Minced Jalapenos or Other Fresh Chili
• 1 Teaspoon Salt
• 1 Teaspoon Ground Black Pepper
• 12 Corn Tortillas
• 2 Cups Shredded Romaine Lettuce, Washed & Dried
• 1 Cup Thinly Sliced Radishes
• Corn, Cherry Tomato and Avocado Salsa or, Roasted Tornato-Chipotle Salsa
Preparation
1. Place the fish in a shallow dish or bowl.
2. Mix together the citrus juice, olive oil, herbs, chilies, salt and pepper and pour over the fish.
3. Cover and refrigerate for at least 1 hour, no more than 3 hours.
4. Preheat the grill.
5. Warm the tortillas by placing them 1 at a time in a skillet over medium heat, flipping them once or twice, for about 15 seconds, wrap them in a towel and keep warm in a 250 F oven. OR, place the tortillas in a steamer basket and place over simmering water for 1 minute.
6. Remove the fish from the marinade and thread on skewers.
7. Grill over the hot fire, turning once until the fish is opaque in the center, 4 to 5 minutes on each side.
8. Remove from the heat and slide onto a platter.
9. Serve immediately with the warmed tortillas, lettuce, radishes and salsa.
To have a look at the two great salsa recipes we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to:
1. Corn, Cherry Tomato & Avocado Salsa
2. Roasted Tomato-Chipolte Salsa
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Fresh Artichokes (photo by Kevin Connors, courtesy of morguefile.com)
Our friend and New Orleans' native Staci Ferber came through for us again when we needed a recipe for a wonderfully extravagant appetizer. These days Staci does most of her cooking at the beautiful home she shares with her husband in the lovely Highland neighborhood of Dallas. When we asked for a classic recipe to serve at a special dinner party she gave us this one and we were able to impress a couple of guests who really know great food. Thank you Staci!
Ingredients
• 4 large young artichokes
• 3 TBS fresh white breadcrumbs
• 1 oz./1/4 cup parmesan cheese
• Grated juice of 1 lemon
• 5 TBS extra virgin olive oil
• 1/2 oz TBS butter
• 2 TBS extra virgin olive oil
• 3 slices lean bacon, chopped
• 2 sticks celery finely chopped
• 2 zucchini, finely chopped
• 1 clove garlic, crushed
• 1 TBS chopped fresh sage
• 1 TBS shopped fresh Italian parsley
• Salt and freshly ground black pepper
• Fresh Italian parsley sprigs to garnish
Preparation
1. Preheat oven to 400F.
2. Cook artichokes in a sauce pan of boiling salted water for 30 minutes
3. Remove and place upside down to drain
4. Pull away and discard outer leaves and using a teaspoon, remove central hairy choke
5. Heat butter and 2 TBS olive oil in a saucepan
6. Add bacon, onion celery, zucchini and garlic and cook gently for 5 minutes, stirring frequently, until vegetables are just soft
7. Stir in herbs
8. Puree half the mixture in a food processor or blender
9. Return to pan
10. Season with salt and freshly ground black pepper
11. Place artichokes close together in an oven proof dish
12. Fill centers of artichokes with vegetable mixture
13. In a small bowl, mix together breadcrumbs and cheese
14. Pile on top of filling
15. Sprinkle with lemon juice and remaining 3 tablespoons olive oil.
16. Cover with foil and bake in the preheated oven for 15 minutes
17. Remove foil
18. Bake for another 10 minutes until lightly browned
19. Serve garnished with Italian parsley sprigs
Serves 4 people.
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morguefile.com)
We have it on good authority from our friend, Master Mixologist Gary Regan, who wrote in the San Francisco Chronicle that, “The margarita is probably the most important drink to know intimately, since once you can make a margarita you'll also be able to make a sidecar, a kamikaze, even a cosmopolitan.” All four of those classics call for “three parts liquor, two parts orange-flavored liqueur, and one part fresh lime or lemon juice - with a splash of cranberry juice for the cosmo.”
The margarita also happens to be one of our favorite cocktails for festive summer evenings when we’re surrounded by good friends and family. Since those days are rapidly approaching we thought it would be a good idea to post Gary’s recipe for the venerable cocktail. He recommends you use white tequila, preferably 100% agave bottlings because that will allow “the pure peppery vegetal qualities of the spirit to shine through.”
Gary tends to employ Cointreau for his margaritas, but ever the adventurous type, he has been known to use Grand Marnier. Some say it must be made with Triple Sec, but as Gary says, “Recipes are not written in stone… try to look at recipes as guidelines.” He suggests adding a little extra lime juice if you are going to mix with Grand Marnier. Cointreau, Triple Sec or Grand Marnier, we’re ready to top off a warm summer day however Gary wants to make them!
Ingredients for 1 Drink
• 1 1/2 Ounces white tequila
•1 Ounce Cointreau
• 1/2 Ounce fresh lime juice
• Salt (optional)
Preparation
1. Combine all the ingredients in a shaker.
2. Add ice.
3. Shake and strain into a salt-rimmed (optional), chilled cocktail glass.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary 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 see Gary on facebook go to: Gary Regan's facebook Page
Young Girl in Artichoke Field (© Noam Armonn | Dreamstime.com)
Spring vegetables have arrived in force and there’s no better time than now to get some fresh California artichokes. Our friends at the California Artichoke Advisory Board were kind enough to provide us with the recipe below for enjoying the delectable delicacy.
The Advisory Board reminds us that, “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.”
Virtually 100 percent 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. For almost 50 years the annual Castroville Artichoke Festival has offered three days of family fun on the third weekend in May.
We suggest you try pairing this dish with a Sauvignon Blanc from California’s scenic Napa Valley.
Ingredients for 4 Servings
• 16 California baby artichokes
• ¼ Cup extra virgin olive oil
• 4 Half chicken breasts, skinned, boned & cut into chunks
• 2 Red or yellow onions, sliced thick
• 4 Cloves garlic minced
• 1 Tablespoon fresh basil
• 1 Tablespoon rosemary
• ½ Cup chicken broth
• 1 Pound fettuccine, cooked & drained
Preparation
1. Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender.
2. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes.
3. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.
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 order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
For more info on the Castroville Artichoke Festival go to: Castroville Artichoke Festival
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
Red azaleas, brilliant pink cherry blossoms, white dogwoods, bright yellow forsythia, Nature’s putting on her annual spring spectacle across the nation. The season is a glorious feast for the eyes, but for foodies it’s also peak season for getting a taste of fresh asparagus!
Lightly steamed, grilled or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Asparagus 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 with a splendid mix of ingredients. It's sure to be a hit with ardent asparagus lovers. It has the added benefit of being fairly easy to prepare. When it is done well an asparagus dish fit for a gourmet feast will be the result. After our friends at the Stella Cadente Olive Oil Company in Mendocino modified a recipe from the book, "From Earth to Table" by John Ash, we made a couple changes ourselves to come up with this one. Get some crusty, fresh-baked bread to have with it.
Ingredients
• 1 Pound slender asparagus, diagonally cut into 3 inch pieces
• ½ Pound fusilli or other shaped dry pasta
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• ½ Cup Stella Cadente L'Autunno Extra Virgin Olive Oil
• 2 Tablespoon slivered garlic
• ½ Cup dry white wine (a Pinot Grigio or Sauvignon Blanc)
• 1 Large roasted red bell pepper and cut into ½ inch pieces
• 1 Large roasted yellow bell pepper and cut into ½ inch pieces
• 1 Cup seeded & slivered plum tomatoes
• ¼ Cup coarsely chopped fresh basil
• 2 Teaspoons chopped fresh mint O Olive Ginger Rice Wine Vinaigrette (see recipe below)
• Sea salt & freshly ground black pepper to taste
• ½ Pound smoked mozzarella cheese, sliced into thin rounds
• ¼ Pound paper-thin slices of proscuitto or hot coppa salami
• Garnish: Fresh basil sprigs
Directions:
1. In a large pot of lightly salted boiling water, blanch the asparagus until crisp-tender, about 2 to 3 minutes. Using a skimmer, remove asparagus from pot and immediately run cold water over it to stop the cooking. Drain and set aside.
2. Return the asparagus water to boil. Add the pasta to the pot and cook until just al dente. Drain the pasta and immediately run cold water over it to stop the cooking. Drain, transfer to a large bowl, and toss with 2 tablespoons of Stella Cadente L'Autunno Extra Virgin Olive Oil.
3. In a small saute pan, heat the remaining L'Autunno Extra Virgin Olive and saute the garlic over low heat until soft, but not brown. Add the wine and increase the heat to moderate. Cook 3 to 4 minutes or until most of the wine has evaporated.
4. Combine the pasta with the asparagus, roasted peppers, tomatoes, basil, and mint. Add the garlic and wine mixture. Toss to combine. Add enough of the O Olive Ginger Rice Vinaigrette to coat the ingredients thoroughly. Season with salt and pepper to taste.
5. Serve the pasta surrounded by the mozzarella and prosciutto. Garnish with the basil sprigs.
Sweet Rice Wine Vinaigrette
Ingredients
• ¼ Cup O Olive Ginger Rice Vinegar
• ½ Teaspoon sea salt
• 1 Teaspoon B.R. Cohn Stone Ground Mustard
• 2 Teaspoon light-brown sugar
• 1 Teaspoon minced garlic
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• Fresh ground pepper to taste
Preparation
1. In a medium bowl, whisk all the ingredients together.
For a fine wine pairing, the smoky mozzarella beautifully plays off a fruity California Chardonnay.
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the award-winning lemon oil called for in this recipe go to: Meyer Lemon Olive Oil
If you'd like to order the artisanal rice vinegar called for in this recipe go to: Ginger Rice Vinegar
You also want to try this one using a truly great gourmet mustard from B.R. Cohn: Stone Ground Mustard
 
Marina Marchese is passionate about the culinary delights of honey. She believes each bottle of her artisanal honey is a gourmet food and can be tasted and evaluated much like wine. Each has a unique flavor profile dictated by the terroir, the unique combination of geographic location, climate, soil and temperature which gives every honey its complex composition and individual personality.
Besides founding Red Bee, her boutique honeybee farm in Connecticut, Marina has had her designs grace the cover of WWD, appear in Victoria Magazine and on the cover of American Bee Journal. Her love of honeybees and painting has led her to the ancient technique of painting with beeswax, made popular by the Etruscans. She's also completed her first book, "Honeybee: Lessons from an Accidental Beekeeper", about beekeeping and artisanal honey, which is scheduled to be released in September of 2009.
Despite her incredibly busy life, Marina was kind enough to provide us with her recipe for Honey Almond Biscotti:
Ingredients for 36 Cookies
• 1/2 Cup butter or margarine, softened
• 3/4 Cup Red Bee Spring Clover Honey
• 2 Large eggs
• 1 Teaspoon vanilla extract
• 3 1/2 Cups of all-purpose flour
• 2 Teaspoons of aniseeds
• 2 Teaspoons ground cinnamon
• 1/2 Teaspoons baking powder
• 1/2 Teaspoons salt
• 1/4 Teaspoon baking soda
• 1/4 Teaspoon dried cranberries
• 3/4 Cup dried slivered almonds
Preparation
1. Preheat oven to 350 degrees.
2. Using electric mixture, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth. In a small bowl, combine flour, anise seeds, cinnamon, baking powder, salt, baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
3. Shape dough into two 10” x 3” x 1” logs on greased baking sheet. Bake for 20 minutes or until light golden brown. Remove from oven to wire rack, cool 5 minutes. Reduce oven to 300 degrees. Transfer logs to cutting board. Cut each log into 1/2 inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.
If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Spring Clover Liquid Honey
Clover & Creamed Honey Gift Box
Wildflower Liquid Honey
Wildflower & Comb Honey Gift Box
Chunk Honey
Comb Honey
Creamed Honey
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Sweet Melissa Patisserie in Cobble Hill, Brooklyn 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 based on a Julia Child recipe. Melissa writes, “It is the best brownie I’ve ever met.”
Ingredients for 1 Dozen Brownies
• ½ Pound (2 sticks) unsalted butter
• 4 Ounces best-quality unsweetened chocolate, coarsely chopped
• 2 Large eggs
• 1½ Cups sugar
• 1 Teaspoon pure vanilla extract
• 1 Cup all-purpose flour
• ½ Teaspoon kosher salt
• ½ Cup American Black Walnuts, coarsely chopped is optional, we like them large
Preparation
Before you start: Position a rack in the center of your oven. Preheat the oven to 350 F. Butter and flour a 9 x 9 x 2-inch square cake pan.
1. In the top of a double boiler set over simmering, not boiling, water, melt the butter and chocolate. Remove the heat but keep warm.
2. In the bowl of an electric mixer fitted with the whip attachment, beat together the eggs, sugar, and vanilla on medium speed until pale yellow in color, about 2 minutes. Add the melted chocolate and mix to combine.
3. Ina separate bowl, whisk together the flour and salt.
4. Add the flour mixture in 3 batches, mixing on low speed until just combined. Do not overmix. Scrape down the sides of the bowl. Stir in the nuts by hand.
5. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until sides begin to pull away from the pan and center is moist but not runny, and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.
6. When cool, loosen the edges of the pan with a knife and invert the brownies onto a cutting board. Cut into 12 brownies, measuring 3 inches by 2½ inches, or serve straight from the pan.
The brownies keep in an airtight container at room temperature for up to 3 days, or can be wrapped in plastic wrap and refrigerated for up to 5 days.
If you'd like to purchase some American Black Walnuts & Native Pecans go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
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 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Pecans on the Tree (photo by Doug McAbee, courtesy of morguefile.com)
"Pecan" is from the Native American Algonquin language, covering "all nuts requiring a stone to crack". The sweet tasting Native Pecan is from the Hickory family and terrific for any number of recipes. We love Southern Pecan Pie, but recipes for it abound. For something more original we again turned to our good friend Gwen Kenneally. She’s the Founder of Back to the Kitchen, a full-service catering and party planning business based in Southern California, and her original creations have delighted her clients for years. Her terrific blog, also named Back to the Kitchen, is a fine collection of culinary nightmares & triumphs meant to inspire readers to explore their own creative approaches to cooking.
Generous Gwen just sent us her recipe for Pecan Bars and wrote:
Think of a perfect taste of heaven. That’s where I was years ago when I started working with pecan bars. I have made so many that I wonder why people love them so much. I use them as part of a little sweet bite dessert tray. Imagine bite size portions of all your favorite treats and never having to choose between something fruity or creme brulee. Being a culinary adventurer I have played with the recipe by adding two cups of melted 70% cocoa chocolate and a tablespoon of freshly grated ginger. How could they possibly be any better? Then I made them for a family event using the native pecan halves. They were so amazing I got two marriage proposals! I am still single, but will always remember the joy that these Native Pecan Bars brought to many people.
Ingredients for Crust
• 1/2 Pound butter (2 sticks)
• 1/2 Cup sugar
• 1 Egg
• 1/4 Teaspoon salt
• 3 Cups flour
Preparation of Crust
1. Preheat oven to 350 degrees. Mix in large bowl.
2. Press the dough into a large (pre-sprayed) jelly roll pan. Remember to press the dough up the sides too.
3. Bake for 15 minutes, until slightly brown. Set aside.
Ingredients for Topping
• 1/2 Pound butter (2 sticks)
• 1/2 Cup Red Bee Chunk Honey
• 1/4 Cup sugar
• 1 Cup plus 2 tablespoons brown sugar
•1/2 Cup heavy cream
• One 12-Ounce bag of Hammons Native Pecan Halves
Preparation of Topping
1. Melt butter and honey in a saucepan then add all sugars and bring to a boil (not stirring.) Let it boil approximately 2 minutes. Remove from heat and then stir.
2. Add cream and pecans. Let sit for 5 minutes. Pour into crust and then bake at 350 degrees for 30 minutes, reducing the heat the last 10 minutes to 250 degrees. Make sure it gets real bubbly looking.
3. Let cool for an hour before trying to cut bars. Cut 4 rows x 6 rows. Then cut triangular, bite size pieces by slicing diagonally in both directions.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To purchase the Red Bee Chunk Honey from Connecticut and the Hammons Native Pecans from Missouri click on the following:
Chunk Honey
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Pears (photo by Kevin P, courtesy of morguefile.com)
Our good friend Gwen Kenneally runs Back to the Kitchen, a full-service catering and party planning business based in Southern California. Her culinary talents have delighted her clients for years as she presented them with her original creations. She publishes a terrific blog, also named Back to the Kitchen, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.
Generous Gwen just sent us a dessert tart recipe, bound to dazzle special guests, and wrote:
As we move into spring it surprised me that I found the most amazing pears at the open-air market last weekend. As I was pondering the different ways I could use them for my Sunday supper I thought that one of my favorite combinations is pears, blue cheese and cabernet. Since I was planning a special dinner I wanted something a little different. This stunning tart has hints of all of the flavors I love and since it is still technically winter perfectly seasonal as well!
Ingredients for Pear Filling
• 1 Cup O Cabernet Vinegar
• 1 Cup sugar
• 2 Cups water
• 1 Orange, halved
• 1 Lemon, halved
• 1 Inch ginger, peeled
• 3 Cinnamon sticks
• 5 Whole cloves
• 4 Pears, peeled and cored
Preparation of Pear Filling
1. In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and coo completely.
2. Refrigerate over night.
Ingredients for Pastry Cream
• 1/3 Cup sugar
• 1 Cup cups milk
• 2 ½ Tablespoons cornstarch
• 3 Egg yolks
• ¼ Cup Butter
• 2 Teaspoons vanilla
Preparation of Pastry Cream
1. In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil.
2. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.
Ingredients for Crust
• ¾ Cup all flour
• ¼ Teaspoon salt
• 5 Tablespoons butter
• ½ Cup crumbled Buttermilk Blue Affinee
• Up to 4 Tablespoons ice water
• ¼ Cup New Mexico Organic Raspberry Jam, melted
Preparation of Crust & Final Assembly
1. Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened Roll out to be 10 inches round.
2. Place in a 9-inch tart pan sprayed with bakers joy. Place in the freezer for 15 minutes. Bake in a preheated 350 oven until golden about 15 minutes.
3. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:
O Cabernet Vinegar
Buttermilk Blue Affinee
New Mexico Organic Raspberry Jam
Proscuitto Americano (Images courtesy of La Quercia)
Herb and Kathy Eckhouse founded La Quercia to create premium quality, artisan cured meats in America. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own delicacies came from a desire to take the bounty that surrounds them in Iowa to its highest expression.
All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding.
Florence Fabricant wrote in the New York Times that Prosciutto Piccante has a “vibrant complexity that makes it excellent on a platter of hors d’oeuvres or in sandwiches.”
Here’s what Herb and Kathy had to say about this unique lasagne recipe:
This is a light, elegant and delicately flavored alternative to traditional Lasagne alla Bolognese. The lasagne layers would be: white sauce and tomato sauce, then pasta, then proscuitto, then ricotta filling then tomato sauce and repeat. Top with white sauce, tomato sauce and grated Parmigiano Reggiano.
Ingredients for One 9” x 13” Pan
• 3/4 Pound of La Quercia's Prosciutto Piccante, cut into smaller pieces before layering so it’s easier to serve the squares of lasagne
• 12 Strips of lasagne noodles, cooked al dente & thoroughly drained
• Plain pureed tomato sauce (look for Italian or American “cold break” sauce if buying commercially) or use home made, warmed & ready
Ingredients for White Sauce
• 2 Cups milk
• 4 Tablespoons butter
• 3 Tablespoons flour
• 1/2 Teaspoon salt
Preparation of White Sauce
1. Bring milk to scalding point.
2. Melt butter in saucepan. Add flour, stirring constantly. Cook until all incorporated, then add milk very slowly.
3. Add salt and cook stirring over low heat until desired thickness is that of heavy cream.
Ingredients for Ricotta Filling
• 2 Pounds of fresh spinach (or one 10-ounce package of frozen spinach) or equivalent Swiss chard, cooked, with all possible moisture squeezed out and minced very fine
• 3 Cups or more of high quality ricotta
• 1 or 2 eggs
• 1 Cup Parmigiano Reggiano
Preparation of Ricotta Filling
1. Mix ingredients thoroughly, salt and pepper to taste.
Final Preparation & Cooking
1. Place a thin layer of white sauce and tomato sauce on the bottom of an oven proof baking dish then place a layer of the lasagne pasta in the dish.
2. Place a layer of proscuitto over the pasta, then a half to ¾ of an inch of the ricotta filling over the proscuitto and then tomato sauce, then proscuitto, then lasagne pasta, then proscuitto, then ricotta filling, etc. Continue till you fill the pan.
3. Top with a layer of pasta covered with a nice pattern of white sauce and red sauce and sprinkle with grated Parmigiano Reggiano.
4. Bake at 400 degrees for 45 minutes. The dish should be thoroughly hot and slightly golden on top. Enjoy!
Kathy & Herb Eckhouse, Founders of Iowa's La Quercia
To learn more about La Quercia's critically acclaimed, artisan cured meats, click on either of the following:
Prosciutto Piccante
Green Label Prosciutto
Rhubarb Plant (© Bluestock | Dreamstime.com)
Rhubarb is a robust and prolific, cool-weather perennial. At home in northern climes, if the plant gets two months of frozen ground in winter it should have no diseases or pests. With no need for pesticides, it is an ideal plant for organic growing methods.
Grandma's strawberry-rhubarb pie was a delicious part of childhood on Long Island when I was growing up there, but what else can be prepared using the distinctive, sweet-tart flavor of rhubarb? For an answer to that question we once again turned to our friend Gwen Kenneally. Gwen runs Back to the Kitchen in, a full-service catering and party planning business based in Southern California. She publishes a terrific blog by the same name, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.
Gwen sent us the following recipe and said:
As we step into rhubarb season I get lot of questions about what the heck to do with it! Rhubarb is a relative of buckwheat and has an earthy, sour flavor. Rhubarb is considered a vegetable because it has no seeds. It is most often treated as a fruit, though rarely eaten raw.
Just like fresh cranberries, rhubarb is almost unbearably tart on its own and needs the sweetness of sugar, honey, fruit juice or agave added to balance the acidity. Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic. The other almost-spring addition is the truly amazing and vibrant fruit of blood oranges. It has an extraordinary deep red color and the sweet, sweet flavor of an orange kissed by a raspberry. When you are in the mood for a sweet/sour dish this recipe is a delicious March choice.
Ingredients
• 2 Cups diced rhubarb
• Juice of 4 blood oranges (about a cup)
• Zest of 2 blood oranges
• 1 Cup Red Bee Chunk Honey
• 1/2 Cup B.R. Cohn Stone Ground Mustard
• 4 Pounds boneless chicken breasts
• 1 Tablespoon L'Autunno Blend Extra Virgin Olive Oil
• Salt & pepper to taste
Preparation
1. Combine first 5 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.
2. Skin and lightly pound the chicken breasts. Season with freshly ground salt and pepper. Oil the grill and cook chicken until just done, about 5 minutes per side.
3. Brush chicken with rhubarb glaze during the final minutes of cooking and serve with remaining glaze.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:
Red Bee Chunk Honey
B.R. Cohn’s Stone Ground Mustard
L'Autunno Blend Extra Virgin Olive Oil
  
Red Angus Organic Rib Eye, L'Autunno Blend EVOO & Berkshire Blue
A hearty salad can be a healthy antidote to the winter blues for those of us in the colder climes. We turned to our friend Gwen Kenneally for just such a salad because she shares our passion for using the freshest, most flavorful, and healthiest ingredients available.
Gwen’s love affair with food started early in life. When she was a small child in Petaluma, California, her mother observed her enjoying her lunch, and said, ”Gwenny, you don’t eat-- you Dine!”
Gwen believes that every meal should be about savoring the pleasure of food, family and friends. She started cooking family recipes as a young child with her grandmothers and great aunts. Later, as an adult in Los Angeles, whenever she shared her culinary creations she was swamped with requests for recipes and started writing them down.
Gwen went on to write a weekly food column and today she runs Back to the Kitchen, a full-service catering and party planning business, and publishes a blog by the same name. By telling her stories of turning culinary nightmares into signature dishes, she hopes that readers will learn from her mistakes and triumphs and gain the confidence to explore their own creative approaches to recipes.
Gwen says of this recipe:
Hands down this is one of my most popular winter salads. The little hint of maple syrup gives it such a cozy flavor perfect for a chilly night. This salad also works well with grilled chicken or seared salmon. When choosing salad greens look for the heartier than usual winter varieties such as romaine, watercress, Bibb, Boston, Integrata Red, Butter head and arugula. Serve it with warm crusty bread.
Ingredients for 4-6 Servings
• 2 12-Ounce Red Angus Rib Eye steaks
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
Preparation
Generously sprinkle with salt and pepper. Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add olive oil, swirling skillet to coat bottom, and cook steaks for 5 minutes per side for medium-rare. Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes. Slice thinly on the diagonal.
Meanwhile whisk together:
• 2 Cloves garlic, finely chopped
• 3 Tablespoons Dijon mustard
• 1 Tablespoon Schoolyard Sugarbush Pure Organic Maple Syrup
• 1 Cup balsamic vinegar
• ½ Cup L'Autunno Blend Extra Virgin Olive Oil
• Fresh ground pepper
Lightly toss the following ingredients with dressing:
• 10 Cups assorted organic wintergreens
• 3 Ripe pears, cored and sliced
• 6 Ounces Berkshire Blue Cheese, crumbled
Presentation
Arrange lettuces on platter. Place pears and sliced rib eye prettily on top and sprinkle with the Berkshire Blue and fresh ground pepper.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
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
If you'd like to purchase flavorful, premium & safe Red Angus Rib Eye from Damar Farms in Wisconsin go to: Organic Red Angus Rib Eye Steaks
To purchase a mouth-watering, award-winning blue cheese from Massachusetts go to: Berkshire Blue
To purchase some superb Schoolyard Sugarbush Organic Maple Syrup from the Weed family in Upstate New York go to: 100% Pure Organic Maple Syrup
 
A good friend from Maine has sent us a splendid recipe for a hearty entrée to serve your guests on a wintry evening. A well-prepared loin of pork is tough to beat when it comes to succulent flavor. Our friend Pastor Chuck’s recipe combines the terrific taste of loin of pork with the unrivaled flavor of his organic apple butter.
Pastor Chuck’s organic apple butter is a big step up in flavor from what can typically be found on a store shelf. The ingredients couldn't be more wholesome; organic apples, organic apple cider, and organic spices. The all-natural apple butter is made from apples grown in Pastor Chuck’s organic orchard in Maine.
Ingredients
• 1 Pork tenderloin
• 4 Tablespoons of butter
• 2 Garlic cloves, quartered
• 1 Jar of Pastor Chuck’s Organic Apple Butter
Preparation
1. Preheat oven to 350°.
2. Split the pork tenderloin lengthwise.
3. Flatten it out.
4. Add 4 tablespoons of butter, spaced evenly, lengthwise.
5. Add two garlic cloves quartered lengthwise.
6. Spread half of an 8-ounce jar of Pastor Chuck’s Organic Apple Butter lengthwise.
7. Sew or tie it up.
8. Spread remaining Organic Apple Butter on both sides.
9. Place the tenderloin on a rack.
10. Bake 45 minutes to 1 hour per pound, turning several times.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
Highlands of Scotland (photo by Daniele Musella, courtesy of morguefile.com)
Rob Roy MacGregor was a hero or an outlaw, or a bit of both, born in Scotland in 1671. A Jacobite sympathizer, he faced deportation to Barbados on charges of High Treason until he was pardoned by King George I in 1727. Rob Roy’s exact history is debatable, but his legend has been immortalized in print and film. His name has also been given to a classic cocktail that employs one of Scotland’s great gifts to the world, the country’s famous whiskey.
Rob Roys were quite popular when I began working in restaurants and I recall them being a particular favorite of Catholic Priests way back then. More recently our friend Gary Regan, author and Founder of Ardent Spirits, dispelled a claim that the original Rob Roy recipe called for dry vermouth rather than sweet vermouth, citing "The Old Waldorf-Astoria Bar Book." Ever a creative man, when Gary makes a Rob Roy he always adds a little Peychaud's bitters. He says, “The anise notes play well off the Scotch and the bitters add complexity to the drink.”
Gary knows as much about the history of spirits as anyone I’ve ever come across, but he’s not overburdened with a sense of tradition. He’s well capable of daring the unconventional and re-imagining the makings of a classic cocktail for contemporary imbibers. With an adventurousness befitting a drink named after one of Scotland’s legendary heroes, Gary has provided us with two premium versions of the Rob Roy, employing sweet and dry vermouth in turn.
The Rob Roy
Ingredients for 1 Drink
• 2 Ounces Chivas Regal 18-year-old Scotch
• 1 Ounce Noilly Prat sweet vermouth
• 2 Dashes Peychaud's bitters
• 1 Maraschino cherry, for garnish
Preparation
1. Stir Scotch, vermouth and bitters over ice and strain into a chilled cocktail glass.
2. Add the garnish.
The Dry Rob Roy
Ingredients for 1 Drink
• 2 Ounces Johnnie Walker Gold Label Scotch
• 1 Ounce Martini & Rossi dry vermouth
• 2 Dashes Peychaud's bitters
• 1 Lemon twist, for garnish
Preparation
1. Stir Scotch, vermouth and bitters over ice and strain into a chilled cocktail glass.
2. Add the garnish.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
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
Six Fresh Tomatoes (© Photographer: Oleg Zakharchenko | Agency: Dreamstime.com)
The Arizona Cardinals square off against the Pittsburgh Steelers for Super Bowl XLIII on Sunday. If you need to make something to bring to a friend's place or serve to your own guests at home you might want to try a healthy salsa with a kick. Who doesn't like great salsa?
This is one of two great salsa recipes we learned at the “Cooking of the Southwest” class we attended at the Institute for Culinary Education in Manhattan, presented by Chef-Instructor Sabrina Sexton. Chipotle Pepper in Adobo Sauce might not be easy to find this late in the game, but the recipe will work fine if you have to substitute a chipolte hot sauce. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 2 Cups
• 6 Medium, Ripe Tomatoes, Seeded & Halved
• 1 Small Onion, Finely Chopped
• 1/4 Cup Coarsely Chopped Cilantro
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Cloves Garlic, Finely Chopped
• 1 1/2 Teaspoons Finely Chopped Chipolte Peppers in Adobo
• 1 Teaspoon Ground Cumin
Preparation
1. Preheat the broiler or heat up a grill pan.
2. Place the tomatoes in the broiler or grill pan.
3. Turn the tomatoes as needed, until the skins are blackened in spots and slightly softened, about 5 minutes.
4. When cool enough to handle, remove the skins and coarsely chop the tomatoes.
5. Place the tomatoes in a medium bowl.
6. Add remaining ingredients.
7. Serve immediately.
To have a look at the other great salsa recipe we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to: Corn, Cherry Tomato & Avocado Salsa
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Fresh Guacamole (© Photographer: Graça Victoria | Agency: Dreamstime.com)
More interesting news from the California Farm Bureau Federation:
Here's an early prediction for the Super Bowl: The Hass Avocado Board says Americans will consume 49.5 million pounds of avocados on Super Bowl Sunday. Most of the consumption will come in the form of guacamole. The avocado board calculates the guacamole to be eaten that day would be enough to cover a football field 19 feet deep. Super Bowl Sunday is the top day for avocado consumption.
Below is our favorite recipe for Guacamole. We learned it and made it for the first time at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. If you want to try this recipe at its very best, get the freshest ingredients at a farm stand or your local farmers market.
Ingredients for 8 Servings
• 4 Ripe haas avocados
• 4 Ripe tomatoes
• 1 White onion
• 1/4 Cup minced cilantro
• 1/4 Cup lime juice
• 1 Teaspoon garlic
• 1 Teaspoon chopped jalapeno
• Salt & pepper to taste
Tortillas for Dipping:
• 12 corn tortillas, cut into wedges
• Frying oil
Preparation
1. Peel the avocados and remove the pit.
2. Put the avocados in a bowl.
3. Mash the avocados with the back of a wooden spoon.
4. Chop the tomato & onion.
5. Mince the garlic, cilantro and jalapeno.
6. Add these ingredients to the bowl.
7. Adjust the seasonings to taste.
To Fry the Tortillas:
1. Heat frying oil to 375 degrees in a deep frying pot.
2. When oil is ready, place the wedges in a fry basket and submerge until golden brawn.
3. Remove the basket or pick up the wedges and place on a baking sheet lined with paper towels.
4. Sprinkle salt & chili pepper.
Serves 8
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
A short while back we attended an event in Manhattan celebrating NAVAN, Natural Vanilla Liqueur. Cocktails were on hand as well as a sampling of delights prepared by Chef Jacqueline Lombard, a rising star on the New York culinary scene with her own catering company. We were so taken with her innovative creations, one employing quail eggs and another using Kobe beef, we had to ask her for a recipe we could share with our visitors.
It turns out Jacqueline is as nice as she is talented and she gladly gave us the recipe below. It beautifully illustrates her commitment to creativity, blending the sweet flavor of asparagus with the spiciness of green Thai chili paste and an exotic touch of Yuzu juice, a Japanese citrus that tastes like a mix of lemon and lime. It is a unique and delicious combination of flavors, an elegant hors d’oeuvre sure to impress guests. Get the freshest asparagus and garlic from a local farm stand or farmers market to serve this one at its very best.
Jacqueline tells us this dish pairs very nicely with Bodegas Godeval Vina Godeval Blanco 2007, and she knows. Ever the entrepreneur, Jacqueline has just launched a wine review site.
Ingredients
For the Aioli
• 1 Egg yolk
• ½ Clove garlic, minced (about ½ teaspoon)
• ½ Ounce Yuzu juice
• ¼ teaspoon green Thai chili paste
• ¼ Teaspoon kosher salt
• 6 Ounces extra Virgin Olive Oil
For the Asparagus
• 1 Pound green asparagus, trimmed & cut into 4” lengths
• Club soda
• Rice flour
Preparation
1. In a blender or food processor, buzz egg yolk, garlic, Yuzu juice, chili paste and salt together. Whipping at medium speed, slowly drizzle in the olive oil, drop by drop, until a thick, mousse-like emulsion forms. Taste for seasoning and store in the refrigerator until ready to use.
2. Preheat a deep fryer filled with vegetable oil to 375 degress F. Dip the asparagus in club soda and then toss gently in the rice flour. Fry for 4-5 minutes until the asparagus is light golden brown in color and crispy. Drain on paper towels, sprinkle with salt, and serve with the spicy Yuzu Aioli.
Chef Jacqueline Lombard
For more info about Jacqueline’s catering company go to: Jacqueline Lombard Events
You can check out her impressive new wine review site at: Jacqueline Lombard Wine Reviews
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil
(Image courtesy of California Avocado Commission)
The days of summer may be dwindling, but they are not over yet. So we thought we’d publish this gem of a dessert from our friends at the California Avocado Commission. It's ’s just perfect for dining outdoors. As our friends tell us, it’s “quick and easy.” It’s also one of the healthiest dessert recipes we’ve ever come across, combining avocado with strawberries yogurt. Since avocados, strawberries and yogurt aren’t just delicious, but offer terrific health benefits as well, this recipe delivers dessert without guilt. Enjoy!
Ingredients for 4 Servings
• 2 Fresh California Avocados, seeded, peeled and cubed
• 6 Large fresh or thawed frozen strawberries
• ½ Cup strawberry flavoured yogurt
• 1 Tablespoon orange juice concentrate
• 1 Teaspoon brown sugar
• Shredded coconut, optional
Preparation
1. Place strawberries in a bowl; lightly mash with fork.
2. Add avocado cubes and gently mix together.
3. Spoon strawberry/avocado mixture into four long-stemmed wine glasses.
4. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
5. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
St. Paul’s Cathedral (photo by Carolina Jimenez-Garcia, courtesy of morguefile.com)
Our friend and spirits expert Gary Regan has proved once again that he’s willing to travel far and wide for great cocktails, whether they be newly created or venerable classics. Gary recently made a trip to London, capital of the country of his birth and boyhood. He was there for the London Bar Show and writes, “It's a good time to be there. Parties tend to spring up out of nowhere, and it's not unusual to find three or four of the world's best bartenders making drinks for the crowd at someone or other's apartment.”
During the party Gary engaged Peter Dorelli, legendary head bartender emeritus at London's famed Savoy Hotel. The topic was the Hanky-Panky Cocktail, created at the Savoy for Edwardian actor Charles Hawtrey in the early 20th Century. Gary informs that the creator was “Ada Coleman, a woman who had Peter's job at the Savoy before he was a twinkle in his father's eye.” The actor had challenged Ada to come up with a drink just for him and after a taste of the new concoction he happily declared, “"By Jove! That is the real hanky-panky!" Gary was able to win a small wager with Peter by correctly identifying Fernet Branca as a key ingredient, which just happens to be one of our friend's favorite liqueurs.
London is not known for its sunny weather, but the simple Hanky-Panky Cocktail is sure to leave you with a sunny disposition.
Ingredients for 1 Cocktail
• 1 1/2 Ounces gin
• 1 1/2 Ounces sweet vermouth
• 2 Dashes Fernet Branca
• 1 Orange twist, as garnish
Preparation
1. Fill a mixing glass two-thirds full of ice, and add gin, vermouth and Fernet Branca.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and add the garnish.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
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
(image courtesy of New Asian Cuisine)
Grilling fresh fish in Summer is a healthy way to keep the cooking outdoors in warm weather. It can also make for a delicious and attractive meal to present to your guests you’ve got a recipe like the one that just arrived from our friends Wendy Chan & Grace Niwa of New Asian Cuisine. They’ve always got interesting news for us in their online newsletter, but this recipe from Chef Jet Tila inspired us to hurry to the fish store to purchase some striped bass for weekend grilling.
Chef Jet Tila is a nationally renowned chef of Asian cuisine. He is known across the country for his skill, enthusiasm, expertise, and knowledge of Asian regional food, with main emphasis on Thailand, China, Japan, Vietnam, Singapore, Korea and India. He can be heard regularly on KCRW's (NPR) "Good Food" program with Evan Kleiman and will be hosting his own Television show starting in late 2008 called "Chasing the Yum" on the Veria Network.
We think you’ll find this recipe fairly simple to prepare, yet full of spicy Asian flavors and quite healthy too!
Ingredients for 6 Servings
• 2 Pounds grilled striped bass
• Salt and pepper
• 1 Tablespoon tamarind paste
• 1 Tablespoon vegetable oil
• 3 to 4 Garlic cloves, minced
• 1 Large shallot, sliced
• ½ Red onion, thin sliced
• ½ Cup mint leaf
• 1 to 2 Teaspoon Thai chili powder
• 4 Tablespoon fresh lime juice
• 4 Tablespoon fish sauce
• 1-2 Tablespoon palm sugar or granulated sugar
• 3 to 4 Green onions, chopped
• 2 Tablespoons roasted rice powder
• Boston lettuce
Preparation
1. Season fish inside and out. Bake at 350 until cooked through or Grill until cooked through. Flake fish meat off the bone into a bowl.
2. Add tamarind paste to fish meat and let stand for 15 minutes.
3. Heat a small pan to medium an add oil. Sauté garlic and shallot until translucent.
4. Add the fish to the pan, stir-fry until for 30 seconds. Add fish sauce, lime, palm sugar, and chili powder. Cook for an additional 30 seconds.
5. Add mint, onion, and roasted rice powder. Cook until mint is wilted.
6. Serve by spooning 3 to 4 tablespoons onto a small lettuce leaf.
If you’d like to subscribe to the New Asian Cuisine eNewsletter go to: The NAC Newsletter
If you like to visit the web site of the creator of the recipe above go to: Chef Jet Tila
Gin (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
The Tom Collins is a classic summer cocktail, “Ideal for hot weather” and “a pretty good, refreshing quaff” in the words of our friend and spirits expert Gary Regan. The drink has quite a lineage, dating back to the middle part of the 19th century.
Gary says the name of the classic punch drink was derived from John Collins, “the headwaiter at Limmer's, a tavern in London.” The name morphed into Tom Collins when a similar drink employed the use of Old Tom, a sweetened gin. Author David Wondrich, found reference to it in a magazine from 1904, where it said the “world-renowned beverage…was compounded of gin, soda water, ice, lemon and sugar."
Gary’s an avid reader of Wondrich, which is how he learned that other gin punches of the 19th century often contained maraschino liqueur. So informed, our intrepid mixologist couldn’t resist trying his hand at a modern re-imagining of the venerable classic. We think Gary’s come up with a wonderfully flavored punch, though we humbly suggest he consider a name that rolls more easily off the tongue, rather than, "A Sparkling Gin Refresher Named for No One & Prepared Somewhat in the Style of the 19th Century," especially after sipping a couple of thm. Still, “a rose by any other name would smell as sweet." So as Gary says, “Try this version of the Tom Collins if you will. Oh, how it will make you smile . . .”
Ingredients for 1 Drink
• 1 1/2 Ounces gin
• 1/2 Ounce maraschino liqueur
• 1/2 Ounce simple syrup
• 1/2 Ounce fresh lemon juice
• 1 Dash orange bitters
• Club soda
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients save the club soda and garnish. Shake for approximately 15 seconds and strain into an ice-filled collins glass.
2. Add the club soda, stir briefly, add the garnish and serve.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
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
Lamb Chops (photo by Rick Tango)
We were thinking about what we might grill this coming weekend when this recipe arrived from our friends Wendy Chan & Grace Niwa of New Asian Cuisine. They’ve always got interesting news for us in their online newsletter, but this recipe from Chef Hari Nayak caught our eye for its enticing blend of Asian flavors and straightforward preparation.
Hari Nayak is an internationally renowned chef & food writer with several successful ventures as a restaurateur, author, and consultant. He has pioneered the next generation of Indian Cooking with his latest cookbook, “Modern Indian Cooking,” a book distinctly featuring his signature style of cooking. Hari believes in creating classic Indian dishes by using simplistic techniques along with a delicious juxtaposition of global flavors.
Ingredients for 6 Servings
• 1 Tablespoon black peppercorns
• 1 Teaspoon cloves
• 7 Cardamom pods
• 1 Tablespoon ground coriander
• 1 Teaspoon ground cumin
• ½ Teaspoon ground cinnamon
• ¼ Teaspoon ground nutmeg
• 1 Cup sour cream
• 1 Tablespoon ginger, minced
• 1 Tablespoon garlic, minced
• Salt to taste
• ¼ Cup finely chopped fresh mint
• 2 Tablespoons lime juice
• 2 Tablespoons vegetable oil
• 2 Pounds lamb chops with bone trimmed of visible fat
• 2 Sprigs of mint
• Lime wedges for garnish
Preparation
1. In a spice grinder, grind together the peppercorns, cloves and cardamom. In a small nonstick skillet over medium heat, roast the ground spices, coriander, cumin, cinnamon and nutmeg constantly stirring the pan, over medium heat until the spices are a fragrant, about 2 minutes.
2. In a large bowl, mix together the roasted spices, sour cream, ginger, garlic, salt, mint, lime juice and oil. Add the lamb chops to the mixture and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 to 6 hours.
3. Remove the lamb chops from the marinade. Preheat the grill or a broiler 10 minutes to 375º F. Grill the lamb chops, turning over once for about 3 to 5 minutes on each side and set aside.
4. Serve hot garnished with mint and lime.
If you’d like to subscribe to the New Asian Cuisine eNewsletter go to: The NAC Newsletter
Punch & Judy on the Beach (© Mrloz | Dreamstime.com)
We’ve received a reminder from spirits expert Gary Regan that the annual Tales of the Cocktail extravaganza is coming up in New Orleans. It will run from July 16th to 20th. We surmise that Gary’s been there before and knows of what he speaks, “Five days of cocktailian fun in the Big Easy. It's worth the trip.”
Readers may recall that our friend Gary hails from the United Kingdom, so it’s with some pride that he informs that the winner of the contest to create the 2008 official cocktail of Tales of the Cocktail is Charlotte Voisey, originally of Essex, England, now of the Big Apple.
Gary recalls, “It used to cost me sixpence to watch a Punch and Judy show on the beach in Cleveleys, the seaside resort on the northwest coast of England, where I was raised.” He’s betting that Charlotte also watched Punch and Judy shows on the beach, but that would have been some years after the passing of Gary’s boyhood, and at a cost somewhat higher than sixpence.
We’re betting those happy days on the beach provided some inspiration for the drink below. It will certainly bring a smile to those who sip it.
Ingredients for 1 Drink
• 1 Ounce Cognac
• 1/4 Ounce white rum
• 1/2 Ounce gin
• 1/2 Ounce orange curacao
• 2 Ounces pineapple juice
• 1/2 Ounce fresh lime juice
• 1/2 Ounce fresh orange juice
• 1/2 Ounce agave nectar
• 2 Dashes angostura bitters
• 4 Mint leaves
• 1 Lime wheel, for garnish
• Freshly grated nutmeg, for garnish
Preparation
1. Assemble all the ingredients except garnishes in a mixing glass with as much love and interest as is healthy (that is to say not in a obsessive fashion, but certainly passionate and perhaps as if you were preparing the drink for someone you respect, admire and love in a platonic fashion).
2. No need to muddle the mint, just throw it in.
3. Shake properly (hard) and strain over fresh ice in a highball glass.
4. Place the lime wheel on top of the Punch and Judy; add a hearty sprinkle of ground nutmeg on the lime.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
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
(Image courtesy of California Avocado Commission)
Our friends at the California Avocado Commission have come through for us once again, sending us another simple and tasty recipe. Their recipe for avocado wraps is a healthy dish for a family picnic, or warm weather dining and entertaining.
Here’s what they had to say about their recipe, “Roll 'em up and hit the road. You've got a moveable feast filled with delectable flavors and kid-pleasing crunch. Who knew eating on the run could be so fun?”
Avocados aren’t just delicious, they offer terrific health benefits as well.
Ingredients for 4 Servings
• 1 Cup ranch salad dressing
• 8 Ounces cream cheese, softened
• 4 (10-inch) flour tortillas, warmed
• 10 Ounces turkey breast slices
• 10 Ounces Monterey Jack cheese and/or Cheddar cheese slices
• 2 Ripe Fresh California Avocados, peeled, thinly sliced*
• 2 Medium tomatoes, thinly sliced
• Alfalfa sprouts (optional)
Preparation
1. Blend together dressing and cream cheese. Spread evenly on tortillas.
2. Evenly layer turkey, cheese, avocados, tomatoes and sprouts on tortillas, leaving a 1-inch border around the edges.
3. Fold the bottom edge toward the center and firmly roll away from you until completely wrapped.
4. Place seam side down on a platter and slice.
5. Serve.
*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 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
Free-Roaming Lamb (photo by Scott Liddell, courtesy of morguefile.com)
Next time you want to serve a special appetizer for a gathering of friends and family try the recipe below, a savory fusion of traditional Asian won tons and American Natural Lamb.
Ben Caulkins, Founder of Ohio’s Great Midwest Lamb Company, gave us this recipe for enjoying his American Natural Lamb. Ben and a select group of family farmers raise their lambs slowly, allowing them to freely roam, graze, and exercise. Additives are not allowed in Ben’s natural lamb; no artificial flavor, coloring, chemical preservative, or any other artificial or synthetic ingredient. True to Ben’s vision for a natural product, they are kept hormone free.
The delicious result is lamb that is unique in its full flavor and texture. Just as wines differ in taste according to the soil in which the grapes are grown, distinctive meat flavors come from the food on which the animals have been raised. The finest flavors come from lambs raised on the lush pastures of America's heartland.
Ingredients for 4 Servings
• 1 Jar (10 ounces) apricot preserves
• 1 Cup water, divided
• 2 Tablespoons soy sauce
• 1 Tablespoon white vinegar
• 1/4 Teaspoon finely chopped fresh ginger
• 2 Cups (about 8 ounces) finely chopped cooked lamb leg
• 1/4 Cup finely chopped carrot
• 1/4 Cup finely chopped Daikon radish
• 1/2 Cup finely chopped cashews
• 1 Package (16 ounces) won ton skins
• Vegetable oil for deep-frying
Preparation
Glaze:
1. In a 2-quart saucepan, combine preserves, 1/2 cup water, soy sauce, vinegar and ginger.
2. Bring to boil, reduce heat and simmer uncovered 3 to 4 minutes or until slightly thickened, stirring constantly.
Won Tons:
1. Combine lamb, carrot, radish, cashews and 1/2 cup of glaze; add 1/2 cup water to remaining glaze and set aside to use as a dipping sauce.
2. Place 1 teaspoon of lamb mixture in center of each won ton skin.
3. Fold one corner over the filing to meet opposite corner and moisten edges with water to seal. Keep won ton skins and filled won tons covered in damp towels while you work so they do not dry out.
4. In 3-quart heavy saucepan, heat vegetable oil to 360 degrees F.
5. Fry 3 to 4 won tons at a time, 1 to 2 minutes or until golden brown; turn over once.
6. Remove and drain on paper towels.
7. Serve with dipping sauce.
Note: Fried won tons may be frozen and reheated later. To reheat, place single layer of frozen won tons on baking sheet. Bake in 350 degrees F oven for 10 to 12 minutes or until thoroughly heated.
To view a good recipe for dipping sauce go to: Asian Dipping Sauce
San Francisco Skyline (photo by John Olsen, courtesy of morguefile.com)
San Francisco Cocktail Week concluded recently and our friend, the author and spirits expert Gary Regan, has provided us with the recipe for the Week’s official drink. It’s the combined creation of 3 talented bartenders from the Bay Area. Each of the 3 holds sway at one of the City by the Bay’s most esteemed watering holes; Duggan McDonnell at Cantina, H. Ehrmann at Elixir and Jeff Hollinger at Absinthe Brasserie and Bar.
This one is no simple matter since it requires the mixer to prepare a Cinnamon-Chile Tincture as one of the ingredients. Complex it may be, but Gary assures us that those willing to make the effort will find the results quite rewarding. Of course, you can always visit a bar tended by one of the talented trio of creators, let them do it right, and simply handle the sipping.
The Soiree
Ingredients for 1 Cocktail
• 1½ Ounces Partida Blanco Tequila
• ½ Ounce St. Germain elderflower liqueur
• ½ Ounce green Chartreuse
• ½ Ounce lemon juice
• 2 Dashes cinnamon-chile tincture (see Recipe below)
• 1 Jalapeno slice, for garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add Tequila, elderflower liqueur, Chartreuse, lemon juice and cinnamon-chile tincture.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the garnish.
Cinnamon-Chile Tincture
Ingredients
• 5 Cinnamon sticks, broken into 2-inch pieces
• 1 Cup cacao nibs
• 1 Red bell pepper, finely diced
• 3 Small sweet peppers, finely diced
• 2 Fresno chiles, finely diced
• 1½ Dried Thai Dragon chiles, finely diced
• One 750 Milliliter bottle Partida Blanco tequila
Preparation
1. Place all the ingredients into a large jar with a tight-fitting lid.
2. Shake the jar twice daily for four days then strain the mixture through a double layer of dampened cheesecloth, and bottle the tincture. The tincture should last at room temperature for at least one year.
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 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
With grilling season in full swing, the recipe below provides a terrific way to enjoy loin chops cut from American Natural Lamb and make any occasion to grill truly special. It was created for the Great Midwest Lamb Company by Steve Parris, the Executive Chef of Marigold Café and Catering in Cleveland.
Ohio’s Great Midwest Lamb Company was founded by Ben Caulkins. Ben and a select group of family farmers raise the lambs slowly, allowing them to freely roam, graze, and exercise. Additives are not allowed in Ben’s natural lamb; no artificial flavor, coloring, chemical preservative, or any other artificial or synthetic ingredient. True to Ben’s vision for a natural product, they are kept hormone free.
The delicious result is lamb that is unique in its taste, flavor, and texture. Just as wines differ in flavor according to the soil in which the grapes are grown, distinctive meat flavors come from the food on which the animals have been raised. The finest flavors come from lambs raised on the rich pastures of the heartland.
Ingredients for 2 Servings
• 4 Loin Lamb chops
Marinade:
• 750 Millileters Extra Virgin Olive Oil
• 4 Cloves garlic, peeled
• 2 Whole, dried ancho* peppers
• 1 Stalk lemongrass, cut into ½ inch lengths
Ancho Lemon Rub:
• ¼ Tablespoon ground ancho chili powder
• 2 Tablespoons chopped or grated lemon zest
• 1 Teaspoon sea salt
Preparation
1. Place all ingredients into an oven proof pan and cover with lid or foil.
2. Marinate at least 6 hours in the fridge….remove from the fridge and place into the oven…now turn the heat to 300 degrees…poach the lamb in the oil marinade until the oven reaches 300 degrees…turn the oven off, remove the lamb from the oven and then take it out of the marinade.
3. Preheat the grill or a grill pan until hot and cook the chops until the desired doneness is achieved…..note that the lamb will cook faster because of the poaching and flavor infusing process…..the lamb may be returned to a 400 degree oven to finish if you like.
4. While grilling, sprinkle with the ancho lemon rub.
5. The marinated process is enhanced by the slow warming in the oven, or poaching.
Note: *Ancho means "wide" in Spanish and is actually a dried poblano pepper. The ancho is part of the "holy trinity" of chiles used in mole sauces.
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
(Image courtesy of California Avocado Commission)
Warm days have arrived in most of America and our friends at the California Avocado Commission have sent us a timely recipe, just perfect for warm weather dining and entertaining.
Here’s what they had to say about their recipe, “Impress company with this colorful main-dish salad. It's a medley of fresh flavors and textures that's ready in minutes...leaving you plenty of time to relax and enjoy being with your guests.”
Avocados aren’t just delicious, they offer terrific health benefits as well!
Ingredients
• 1 Package (6 ounces) Fresh Express® 5-Lettuce Mix™
• ¼ Cup red onion, finely chopped
• ½ Cup celery, sliced
• 2/3 Cup fresh mango, diced
• ¼ Cup red bell pepper, julienne sliced
• 8 Ounces small cooked shrimp and/or lump crab meat
• 2 Ripe Fresh California Avocados, diced
• 5 Ounces Litehouse® Ranch Dressing
Preparation
1. In a large salad bowl toss together Fresh Express® 5-Lettuce Mix™, red onion, celery, mango and red bell pepper.
2. Top with shrimp or crab and ripe Fresh California Avocado.
3. Toss with Litehouse® Ranch Dressing just prior to serving.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Dallas at Sunset (Stephen Finn | Dreamstime.com)
Hailing from England and living in New York, author and spirits expert Gary Regan remains an adventurous traveler when it comes to the quest for better cocktails. On a trip to Dallas he emerged from a favorite watering hole proclaiming. “The Windmill, for my money at least, is the best little cocktail house in Texas.”
The bar at the Windmill is tended by one "Cowboy" Dave Wright, who earned Gary’s praise as a barman of distinction with a new twist on an old favorite, the Manhattan. During his visit Gary had the pleasure of sipping “a couple of very special Manhattans.” The story goes that Dave fashioned the recipe especially for a valued customer “who goes by the name of Bookie Bob.”
It seems Bookie Bob's Manhattans bring "a perfumed elegance" to the cocktail that Gary had never before encountered. The source of this wonder is the secret ingredient: black cherries marinated in Luxardo maraschino liqueur. Just one of the cherries will produce the desired effect. As long as they haven’t been packed in syrup, even frozen black cherries will do. Since it features bourbon and sweet and dry vermouths, Gary cautions that Bookie Bob's Manhattans are not “for the faint of heart.” So be careful that liquid courage doesn’t lead to the laying of a fool's bet!
Ingredients for 1 Drink
• 1 1/2 Ounces Booker's bourbon
• 1/2 Ounce sweet vermouth
• 1/2 Ounce dry vermouth
• 1 Dash Angostura bitters
• 1 or 3 (not 2) Black cherries that have been marinated in Luxardo maraschino liqueur for a minimum of 2 days, for garnish
Preparation
1. Fill a mixing glass two-thirds full of ice and add the bourbon, sweet and dry vermouths and bitters.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass 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
If you’d like to purchase the book on spirits & cocktails that Gary 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
Bok Choy (photo by Dawn M. Turner, courtesy of morguefile.com)
Spring is in full force and delivering a growing abundance of fresh produce to delight home chefs and those lucky friends and family members who get to enjoy their concoctions. With the recipe below, our friends at Organic Valley Family of Farms have provided us with a delicious way to celebrate spring with “a rich and creamy combination of asparagus, wild rice, and everything else!”
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.
We highly recommend you try this recipe using Native Harvest Wild Rice, which grows naturally in the lakes of Northern Minnesota and is hand-harvested by indigenous Ojibwe communities using traditional methods. Unlike the genetically manipulated "wild rice" grown in paddies, this truly wild rice is an important American heirloom crop and a central part of Ojibwe culture and tradition. One taste of the distinctive flavor of authentic wild rice and its mass-produced cousin will dull by comparison.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Ingredients for 10 Servings
• 2 Tablespoons Organic Valley Salted Butter
• 2 Tablespoons fresh garlic, peeled & minced
• 2 Tablespoons shallots, peeled & minced
• 1 Cup mushrooms (your seasonal choice: shitakes, criminis, etc.), wiped clean & sliced thin
• ¾ Cup Native Harvest Wild Rice, rinsed
• ¾ Cup long-grain brown rice, rinsed
• 4 Medium carrots, cut lengthwise & diagonally sliced
• 2 Quarts veggie broth
• 2 Bunches asparagus, trimmed & cut into 1” pieces
• 2 Cups seasonal & regional greens (beet greens, baby spinach, bok choy, etc.)
• 2 Cups Organic Valley Half & Half
• 1 Medium red bell pepper, seeded & chopped
• 1 Tablespoon fresh parsley, washed & patted dry; then chopped fine
• ½ Teaspoon dried tarragon
• Sea salt & black pepper to taste
Preparation
1. In a large heavy soup pot or Dutch oven, sauté garlic, shallots and mushrooms in butter, over medium heat, for 5 minutes. Add rinsed wild and brown rices and cook for another 3 minutes. Add carrots and herb broth, and turn up the heat to medium-high until boiling. Allow mixture to boil for 10 minutes or so, then reduce heat to low and cover the pot. Allow soup to simmer for 35 minutes.
2. While the soup is simmering, prepare the asparagus by trimming the tough ends off and cutting the spears into 1” pieces, reserving the beautiful tips in a separate bowl. Simmer the asparagus spears and seasonal greens in a bit of water until bright green and crisp-tender.
3. Place semi-cooled greens in a food processor with 2 cups of half and half, and process until smooth and creamy. Add the creamy greens to the rice mixture, the rice will still be slightly firm, along with the chopped red bell pepper, parsley and tarragon. Simmer until the rice is tender, about 20 minutes, then add the reserved asparagus tips. Allow to simmer for another 20 minutes or until the soup is of desired consistency. Add sea salt and pepper to taste.
4. Top with fresh watercress, chives or parsley. Enjoy!
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
(Image courtesy of California Asparagus Commission)
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish. For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers. Spring is the season for California’s fresh asparagus so now’s the time to get it at its most flavorful.
Since there’s no better time to enjoy fresh asparagus we wanted to provide an additional recipe for it as soon as we could. Lucky for us, the folks at the California Asparagus Commission were at the ready to give us the terrific recipe below. Once we saw it included blue cheese, shallots, and pine nuts we knew we had to give it a try.
Our adaptation of the recipe calls for some favorite ingredients we believe to be almost essential to fine living; great olive oil, artisanal vinegar, and finely crafted cheese. Enjoy!
Ingredients for 6 Servings
• 1 ½ Pound California Asparagus, trimmed
• 1 ½ Tablespoon O Cabernet Vinegar
• 1 ½ Teaspoon finely chopped shallot
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 3 Ounces Buttermilk Blue Cheese, chilled
• 3 Tablespoons pine nuts, toasted
• 1/8 Teaspoon freshly ground pepper
• Salt as needed
Preparation
1. To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in the olive oil; reserve.
2. Blanch asparagus in a frying pan large enough to hold asparagus spears in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
3. Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
4. To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of shredder. Evenly sprinkle cheese over asparagus; scatter pine nuts over cheese.
Copyright Courtesy of California Aaparagus Commission
If you'd like to order the artisanal vinegar called for in this recipe go to: O Cabernet Vinegar
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 try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
To learn more about California asparagus, its healthful benefits, and easy preparation go to: California Asparagus Commission
Fresh cucumbers and mint are a fine combination for rejuvenating body and soul; a natural match for Chopin vodka. Why use Chopin? Because each small batch of Chopin is made from 100% handpicked Polish potatoes grown naturally without herbicides or pesticides. The distillery dates to 1896, and is located in the heart of the Podlasie region, one of Europe's healthiest and most unspoiled agricultural areas. It's the premium potatoes that give Chopin its full body and smooth, clean finish; making it the perfect choice for bold flavored martinis and cocktails. When you're ready for a Chopin Spa, make a pitcher, serve in a chilled glass, and relax!
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• 1 Ounce Fresh Squeezed Lime Juice
• ¾ Ounce Simple Syrup
• 1 Ounce Fresh Cucumber Water*
• 1 Finger Pinch of Fresh Mint Leaves
Preparation
1. Pour Chopin and other ingredients into a mixing glass.
2. Add ice and shake vigorously for 7 to 8 seconds.
3. Strain into a chilled Collins glass.
4. Garnish with 3 cucumber wheels and a finger pinch of fresh mint leaves.
*Fresh cucumber water: put one large cucumber into a blender and set it on juice. Strain the juice and discard the pulp and rind. Keep refrigerted until ready to use.
Large Batch – Yields 16 Cocktails
Ingredients for Large Batch
• 1 Liter of Chopin Vodka
• 2 Cups of Fresh Squeezed Lime Juice
• 2 Cups Fresh Cucumber Water
• 12 Ounces of Simple Syrup
• 1 Bunch of Fresh Mint Leaves, Rinsed & Removed from Stalk
• 1 Large Cucumber Cut in Wheels
Preparation
1. Pour all ingredients into a large pitcher and refrigerate for 6 hours.
2. Serve over ice in a Collins glass.
 
Mom was right. Breakfast is the most important meal of the day. The recipe below will get your day off to a healthy start and may just be the most delicious of the day too. We get our Old Fashioned Buckwheat Pancake Mix from the folks at New Hope Mills in upstate New York. The Weed family mills flour the same way it has been done at New Hope Mills since 1837, powered by a water wheel that leaves the skies clear and the water clean.
Any product made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York. When the family began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. It seems doing things the sustainable way makes a difference in a number of ways, because their products are the best-tasting we’ve ever found.
Ingredients for 4 Servings
• 2 Cups Old Fashioned Buckwheat Pancake Mix
• 2/3 Cup Fresh Blueberries
• 1 ¾ Cup Water
• 4 Tablespoons Canola Oil
• 100% Pure Organic Maple Syrup
• 4 Tablespoons Butter
Preparation
1. Combine the Old Fashioned Buckwheat Pancake Mix with the water and 2 tablespoons of canola oil into a smooth batter.
2. Grease a well-seasoned griddle with 2 tablespoons of canola oil and remove excess oil with a paper towel.
3. Heating the griddle to the right temperature is critical for successful pancakes. It must be hot enough that water droplets dance on the skillet and a small trace of smoke rises from it, but not be any hotter. If it is too hot wipe with a wad of wet paper towels, then allow the griddle to smoke before proceeding.
4. Spoon the batter on to the griddle to make eight 3 to 4 inch pancakes.
5. Place Fresh Blueberries about one inch apart from each other and ½ inch from the edge of each pancake.
6. Allow pancakes to cook until golden brown (usually 30 to 60 seconds), then flip.
7. Serve with butter and 100% Pure Organic Maple Syrup
If you’d like to purchase some of the pancake mix called for in this recipe go to: Old Fashioned Buckwheat Pancake Mix
If you’d like to purchase some Maple Syrup fit for the finest of breakfasts go to: 100% Pure Organic Maple Syrup
Singapore at Night (photo by Schick, courtesy of morguefile.com)
If you were a well-heeled traveler visiting Singapore in the early 1900s there was a good chance your visit would include a stay at the renowned Raffles Hotel. A seat at the hotel’s bar would have provided the chance to sample the celebrated Singapore Sling, which is said to have been created at Raffles by bartender Ngiam Tong Boon.
Over the course of a century the original recipe for the Singapore Sling has suffered some less than thoughtful alterations at the hands of busy bartenders. Our friend, the expert mixologist Gary Regan, recently disclosed that in the 1970s, the bar on the east side of Manhattan where he was employed served a particularly poor version. Singapore Slings were pretty popular back then, but since there was little likelihood that a customer (or the bartender for that matter) would know the Raffles version, it was all too tempting to use cheaper ingredients than those poured by Mr. Boon.
True to his gallant nature, Gary has decided to set things right. He’s given us his modern re-imagining of the Singapore Sling. In keeping with contemporary tastes, it’s not quite as sweet as those served at Raffles a century ago, but it does call for the premium ingredients one would expect to find in one of the world’s great watering holes. Sipping one is a luxury you can enjoy even when you don’t have the time to take a seat at Singapore's most legendary bar.
Ingredients for 1 Drink
• 2 Ounces gin
• 1/2 Ounce Heering cherry liqueur
• 1/4 Ounce Cointreau
• 1/4 Ounce Benedictine
• 2 Ounces pineapple juice
• 1/2 Ounce lime juice
• 1/4 Ounce grenadine
• 1 Dash Angostura bitters
• - Soda water (optional, not used at Raffles)
• - Cherry and pineapple slice, for garnish
Preparation
1. Combine all the ingredients except the soda and garnishes in a cocktail shaker.
2. Shake and strain into a tall ice-filled Collins glass, and add a little soda if so desired.
3. Garnish with a cherry and a slice of pineapple if you have the time.
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 the book on spirits & cocktails that Gary 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
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
Not long ago we attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
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're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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 written a terrific new 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 teaser of a recipe from her book that’s not too tough, but Melissa writes that it “involves making caramel, so be careful--no kids in the room. Hot sugar is a very bad burn.” At the bakery Melissa and her cohorts love to use Peanut Brittle in a variety of ways, even eating it “au natural.” To get the lowdown on some of their other uses of the crunchy candy check out page 226 of “The Sweet Melissa Baking Book.”
Ingredients for 2 Pounds of Peanut Brittle
• 1 ½ Teaspoons baking soda, sifted
• ¼ Teaspoon kosher salt
• 1 Cup light corn syrup
• 2 Cups sugar
• ½ Pound shelled roasted peanuts
• 1 Teaspoon pure vanilla extract
• 8 Tablespoons unsalted butter (1 stick), at room temperature, cut into ½-inch pieces
Preparation
Lightly butter a jelly-roll pan or rimmed cookie sheet.
1. In a small bowl, whisk together the baking soda and salt.
2. In a large saucepan over medium-high heat, stir together the corn syrup and sugar and bring it to a boil. When it is boiling, cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization).
3. Remove the cover and cook until it reaches 348 degrees Farenheit on a candy thermometer.
4. Remove from the heat and stir in the peanuts. Stir in the baking soda mixture. (Be careful! The mixture will bubble up and is really hot.) When the mixture starts to settle, stir in vanilla and butter briskly, until it disappears.
5. Pour the mixture into the prepared jelly-roll pan. Spread evenly with a buttered spatula. Let cool to room temperature.
6. When completely cool, crack the brittle into irregular chunks by banging the pan flat on the counter!
Do not refrigerate or freeze. The peanut brittle keeps in an airtight container at room temperature for up to 3 weeks.
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
(© Image courtesy of California Avocado Commission)
Busy days of juggling multiple tasks and responsibilities often lead to rushed and skipped breakfasts. When there is free time on a Sunday morning it’s nice to take the opportunity to prepare a morning meal worth savoring. So we were delighted when we received this recipe for a sumptuous omelet from the California Avocado Commission.
Avocados were once a luxury food reserved for the tables of royalty, making them a fitting combination with the richness of shrimp, eggs, and butter. The additions of fresh lemon juice and parsley are a sprightly touch, and a dash of your favorite hot pepper sauce makes the omelet ideal for serving with fresh-baked bread, fluffy biscuits, sweet scones, or crusty croissants. Serve the omelet with fresh-squeezed fruit juice, melon slices, and your favorite hot beverage, and breakfast becomes an indulgent feast for beginning a well-earned day of leisure.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind.
Ingredients for 2 Servings
• 6 Eggs
• 2 Tablespoons chopped parsley
• 2 Tablespoon lemon juice, divided
• ¼ Teaspoon salt
• 1/8 Teaspoon Hot Pepper Sauce
• 1 Ripe Fresh California Avocado, diced
• 1 ½ Tablespoons butter
• 3 Ounces bay shrimp
• 3 Parsley sprigs
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Beat together eggs, parsley, ¾ of the lemon juice, salt, and hot pepper sauce; reserve.
2. Gently toss avocado with remaining lemon juice; reserve.
3. Heat butter in an omelet pan.(Use a large omelet pan for four or more servings.)
4. Pour egg mixture into pan.
5. Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top.
6. Scatter reserved avocado and shrimp over omelet.
7. Fold omelet in half; heat another minute or two.
8. Slide onto a warmed serving plate; garnish with parsley sprigs.
9. To serve, cut omelet into wedges.
Copyright Courtesy of California Avocado Commission
If you'd like to purchase award-winning hot pepper sauces go to: Great American Hot Sauce Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Crushed Pink Cocktail (photo courtesy of HG Marketing)
Special occasions call for making an extra effort to serve something special and set the mood for an exceptional evening. We attended a workshop for making luxurious cocktails led by the masterful mixologist Jerri Banks and she taught us a perfect recipe for a special occasion cocktail, the Crushed Pink.
Among her many accomplishments, Jerri created the drink menu at the Indian-fusion lounge Taj in downtown Manhattan. Her Crushed Pink is an elegant mix of premium Chopin vodka, bold fruit flavor, textured garnish, and a singular salt rim.
Why use Chopin? Because most vodkas are made from grain, whereas each small batch of Chopin is made from 100% handpicked Polish potatoes grown naturally without herbicides or pesticides. The distillery dates to 1896, and is located in the heart of the Podlasie region, one of Europe's healthiest and most unspoiled agricultural areas. It's the premium potatoes that give Chopin its full body and smooth, clean finish; making it the perfect choice for bold flavored martinis and cocktails.
The Polish vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through local craftsmen and are no better displayed than in a bottle of Chopin. Here's one of Jerri Banks creations for enjoying it today.
The Crushed Pink Cocktail
Ingredients for 1 Drink
• 1½ Ounce Chopin Vodka
• ½ Ounce Luxardo Maraschino Liqueur
• 2 Ounces Fresh Ruby Red Grapefruit Juice
• 1 Pomelo Grapefruit
• Pink Himalayan Salt
Preparation
1. Gently tear away sections of Pomelo grapefruit and separate into individual pieces (each will fall away like a little teardrop).
2. Use small amounts of Maraschino Liqueur to moisten the outside rim of the glass. Gently coat with salt around full length of glass.
3. Place cubed ice in an ice bag; crack with muddler until medium cracked.
4. Combine all ingredients in a mixing glass. Add ice, shake well and strain over cracked ice into salt-rimmed coupe champagne glass. Garnish with Pomelo tears.
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 Avocados (© photo courtesy of California Avocado Commission)
There’ll be plenty of folks purchasing avocados to make guacamole for football gatherings this weekend, but there are plenty of other ways to make use of the delicious and healthy fruit. If you’re ready for some grilling in February give this simple recipe from the California Avocado Commission a try. As with other fruits, the process of grilling heightens the flavor and imparts a delightful texture. The heat from the grill concentrates the flavor by reducing the water and caramelizing the natural sugars.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life. Follow the recipe below and you’ll discover that avocados aren’t just for salads and guacamole!
Ingredients for 4 Servings
• 3 Large ripe, Fresh California Avocados
• 3 Tablespoons fresh lime or lemon juice
• 2 Tablespoon of extra virgin olive oil
• Seasoned salt to taste
• ¾ Cup fresh salsa, optional for half shell version
Preparation
For Grilled Slices:
1. Cut avocado in half, seed, peel, and slice.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place slices on grill over hot coals for 2 minutes on each side.
4. Season with salt to taste.
For Grilled Half Shells:
1. Cut avocado in half and remove seed.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place cut side down on grill over hot coals for 2-3 minutes.
4. Season with salt to taste.
5. Optional: fill with fresh salsa or your favorite fresh ingredients.
Copyright Courtesy of California Avocado Commission
If you’d like to purchase some delicious fruit salsa from made from fresh produce grown on the Szarek family’s farm go to:
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
To purchase the finest extra virgin olive oil we've been able to find 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
Chaterhouse of Portes, France (image courtesy of Carthusian Order)
Our inimitable friend, author and master mixologist Gary Regan, has once again delivered a cocktail recipe for the ages. It’s Gary’s homage to the Carthusian monks in France, a silent order that makes Chartreuse, an herbal liqueur available in green and yellow bottlings, the yellow variety being “the kinder, gentler version”. Gary was inspired to pass this one on to us after viewing "Into Great Silence", a fine documentary about the Carthusians, which he greatly enjoyed while sipping their wares.
Along with any spiritual power the monks provide, Chartreuse is a potent liqueur with an alcohol content of 55%. That’s 110 proof. When Gary was but a lad, his parents ran a pub in Northern England. He says it was their custom to give a customer who had reached “the golden age of 21 a measure of green Chartreuse, which, for their sins, they were made to shoot back in one”. Quite a stiff shot when downed in one go. Of course, the more prudent way to enjoy the work of the Carthusians is to imbibe their liqueur by sipping it in a cocktail. Herewith, is Gary’s recommendation for doing just that, his way of giving the good monks “The Last Word”.
Ingredients for 1 Drink
• 3/4 Ounce dry gin
• 3/4 Ounce maraschino liqueur
• 3/4 Ounce green Chartreuse
• 3/4 Ounce fresh lime juice
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients.
2. Shake for approximately 15 seconds and strain into a chilled cocktail glass.
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 the book on spirits & cocktails that Gary 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
Here’s a hearty recipe for pork shoulder chops from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 2 Pounds (1/2 half-inch) pork shoulder chops
• ½ Teaspoon salt
• ¼ Cup all purpose flour
• 3 Tablespoons Extra Virgin Olive Oil
• ¾ Shallot, chopped (4 1/2 oz.)
• ½ Cup O Porto Vinegar
• 3 Cups water
• 1 ¾ Cups low sodium chicken broth
• 1 Teaspoon allspice
• 1 ½ Cups dried pitted prunes (11 oz.)
Preparation
1. Pre-heat oven to 350 degrees F.
2. Pat chops dry and season with salt. Dredge in flour, shaking off excess.
3. Heat oil in a 3 ½ half to 4 quart wide heavy pot such as a dutch oven over moderately high heat until hot but not smoking.
4. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to plate.
5. Add shallot to pot and sauté until golden, 2-3 minutes. Add O Porto Vinegar and boil, scraping up the brown bits, until reduced by half. Stir in water, broth and allspice and bring to a simmer.
6. Return chops to pot with prunes. Braise, covered, in the middle of oven until chops are very tender, about 45 minutes.
7. Transfer to serving platter using a slotted spoon. Boil sauce until reduced to one cup, about 20 minutes.
8. Season with salt & pepper to taste and pour over the chops. Garnish with a dab of sour cream if desired, and serve.
If you'd like to order the artisanal port vinegar called for in this recipe go to: O Porto Vinegar
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
Wheatfield at Sunset (photo by Dan Tombs, courtesy of morguefile.com)
Looking to enjoy some delicious food and do your health and the planet a favor? The recipe below calls for Seitan (wheat gluten), which is a great vegan choice for doing it all. The folks at VeganAnswers were kind enough to give us permission to reprint this recipe. They urge you to go vegan for the animals, the planet and your health. As their web site points out, “A multitude of studies have proven the health benefits of a vegetarian diet to be remarkable.”
The folks at VeganAnswers are advocates doing valuable work with the Animal Protection & Rescue League to expose the cruelty of factory farming. Since 1992, the Animal Protection & Rescue League has influenced statewide animal protection bills, conducted numerous rescues of abused factory farmed animals, reached thousands of people with innovative outreach campaigns to expose factory farm abuses, influenced policy makers to adopt humane solutions to wildlife management, and the list goes on and on!
Ingredients for 4 or 5 (use vegan versions)
• 1 Bunch fresh cilantro
• 1/4 cup Soy Sauce or Braggs
• 6 Cloves fresh garlic
• 1 Package Seitan (wheat gluten)
• 1/3 Cup peanut butter
• 1/4 Teaspoon cayenne pepper
• 2 Teaspoon ground ginger (fresh if possible)
• 1/2 Cup sesame oil
• 1 Can coconut milk
• 1 Cup water
• 1 Teaspoon Sugar
• 1 Lime
Preparation
1. It's good to marinade your seitan the night before you prepare this meal. For the marinade- Take 3 cloves of garlic, crush and mince. Finely chop cilantro. Mix garlic, liquid aminos, 1/2 chopped cilantro, water and 1 teaspoon of ginger. Cut seitan into small chunks then add to mixture and chill.
2. O.K. it's the day of the meal. Heat the sesame oil in a skillet, and add drained seitan. Fry until slightly crispy, set aside and allow to cool slightly.
3. The Sauce- Crush and mince remaining garlic. Mix peanut butter, ginger, garlic, remaining cilantro, coconut milk, cayenne pepper, sugar, juice from half a lime. Mix well and simmer. After stirring for 3 to 5 minutes, remove from heat.
4. Skewer your seitan as you will, as many as makes sense. The creator of this recipe served this dish in a restaurant, with coconut jasmine rice and a little bit of ginger. So, serve as an Entree over rice with the peanut dipping sauce or as an appetizer without the rice. Bon appetit!
To visit the very informative web site of the folks who gave us the above recipe go to: VeganAnswers
To learn more about protecting animals & how you might help go to: Animal Protection & Rescue League
Queen Victoria Statue (© Photographer: Philip Haskins | Agency: Dreamstime.com)
This time our friend, author and master mixologist Gary Regan, has provided us with a venerable cocktail recipe credited to Albert Edward, Queen Victoria's "somewhat wayward son". Gary says the Prince of Wales may well have been served at the bar by none other than Jerry Thomas, the man who wrote the first book on cocktails in 1862, "How to Mix Drinks or the Bon-Vivant's Companion."
We previously ran an item on Thomas, who reigned as the sporting king of all barmen in the latter half of the 19th century. We wrote that a friend of Gary’s, David Wondrich, has produced a terrific book on the life and times of Jerry Thomas, titled “Imbibe” (Perigee Books). Wondrich has dug up a lot of new information about Thomas, including an account of him getting pretty upset with the Prince of Wales. Even a prince can have one too many, but Gary asks, "Is it possible that The Prince of Wales forgot his royal wallet?"
Ingredients for 1 Drink
Adapted from a recipe in "Imbibe," by David Wondrich.
• 1 Teaspoon superfine sugar
• 1 Dash Angostura bitters
• 1 1/2 Ounces straight rye whiskey
• 1/4 Teaspoon maraschino liqueur
• 1 Pineapple chunk (rinse well if using canned)
• 1 Ounce chilled brut Champagne
• 1 Lemon twist, for garnish
Preparation
1. Put the sugar in the mixing glass with the bitters and 1/2 teaspoon of water. Stir briefly until it has dissolved.
2. Add the rye, the maraschino and the pineapple chunk, fill two-thirds full of cracked ice and shake brutally to crush the pineapple.
3. Strain into a chilled cocktail glass, add the cold Champagne and deploy the twist. Then smile.
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 the book on spirits & cocktails that Gary 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 view a previous post on the life & times of Jerry Thomas go to: The Artistry & Showmanship of a Bartending Master
Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
Legendary Bourbon Street (Rue Bourbon) has been the lively center of high-spirited times in New Orleans fabled French Quarter for generations. It has survived the terrible tragedy of Hurricane Katrina and we expect the merriment of its nightly revelers to continue for many generations to come. Below is an authentic New Orleans recipe named after that celebrated street. Just like the street it’s named after it has some spice to it.
We’ve presented the recipe exactly as we learned it from Chef-Instructor Ann Rossi at a class called “Taste of New Orleans” at the Institute of Culinary Education in Manhattan. Chef Rossi 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”. We’re glad we learned this recipe from her and we're pleased to share it with you.
Laissez Le Bon Temps Roulet!
Ingredients for 6 Servings
• Boston Lettuce – 1 head
• Romaine Lettuce – 1 head
• Arugula – 3 bunches
Dressing
• 1 Bunch scallions – chopped (green & white parts)
• 3 Cloves garlic – peeled
• 1 Teaspoon sugar
• 1 Tablespoon Creole mustard
• ¼ Cup red wine vinegar
• 1½ Cups salad oil
• 1 Teaspoon Tabasco
• Salt & pepper to taste
Preparation
1. Wash all lettuces. Dry and toss in salad bowl.
2. Place mustard, scallions, garlic and sugar in food processor and pulse slowly.
3. Add in oil, holding some back, and then vinegar.
4. Check consistency and continue to add oil.
5. Season.
6. Toss with salad greens.
To purchase an amazing vinegar made from red Sauvignon grapes grown in Napa go to: Cabernet Vinegar
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Mackerel Shoal (© Photographer: Wolfgang Amri | Agency: Dreamstime.com)
Here’s another healthful gem of a recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA).
In the book Professor Corder writes, “The deep red, warm salad makes for a great contrast to the intense flavor of the mackerel…It’s often said that fish is good for the brain, and this recipe is packed with nearly a week’s supply of vitamin B12, which recently has been linked with cognitive function (see page 204). It’s also high in omega3 fatty acids, and it contains protective polyphenols from the cranberries.”
Mackerel is regarded as one of the safest and healthiest varieties of fish commonly available. All the health benefits are wonderful, and the simplicity will please all the cooking enthusiasts pressed for time, but it’s the blending of deep, rich flavors that makes this recipe such a delight.
Ingredients for 4 Servings
• One 14-ounce can mixed beans, drained
• Scant 1 cup dried cranberries
• 2 Tablespoons extra virgin olive oil
• Juice of 1 lemon
• 5 Ounces cooked beets, diced
• 1 Bunch scallions chopped
• Salt & freshly ground pepper
• Four 5-ounce fresh mackerel
Preparation
1. In a small saucepan, heat the beans, cranberries, and olive oil gently to warm through, then mix in the lemon juice, beets, scallions, parsley, and salt and pepper to taste.
2. Cook the fish fillets under the broiler or on the barbecue for about 2 minutes on each side, or until cooked through. Serve hot, with the beet and cranberry salad and new potatoes in their skins.
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
This recipe for a richly flavorful and hearty entrée came to us from the husband & wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of their friend Gene Robertson of Nice, California. Gene’s simple recipe adds richness to the entrée without obscuring the inherent flavor enjoyed by lovers of pork loin. A roast from the oven and a hearty burgundy always make for a cozy dinner on a cool evening.
Ingredients
• 4 to 4 ½ Pound pork loin
• ½ Cup Stella Cadente Meyer Lemon Oil
• ½ Cup Madeira wine
• 1 Tablespoon sea salt
• 1 Teaspoon fresh ground black pepper
Preparation
1. Pour Meyer lemon olive oil, Madeira, sea salt, and black pepper into a one-gallon zip lock bag. Zip the bag closed and mix ingredients completely.
2. Stuff pork loin into baggie and reseal. Rotate bag until meat is covered, marinate in refrigerator for at least four hours and not more than twelve hours. Turn the bag over a couple of times in the refrigerator.
3. Remove pork loin from bag and reserve marinate, place pork loin on spit rod and cook on a rotisserie, basting with reserve marinate every 15 minutes, for 70 to 90 minutes or until a meat thermometer reads 155 degrees F. This pork loin can also be baked in a 350 degree F. oven, be sure to baste every 15 minutes and cook fat side up. Remove from heat and let rest for 15 minutes before carving. Baked apples make a great side dish.
To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Delving into a freshly baked cake when it’s warm and moist from the oven makes for a lovely break anytime, and we especially enjoy it on a wintry afternoon. Our friend Pastor Chuck has given us a recipe for that indulgence that offers all the healthful benefits of the apples he grows in his organic orchard in Maine. The ingredients in Pastor Chuck’s Organic Apple Butter couldn't be more wholesome; organic apples, organic apple cider and organic spices. We found the cake went really well with our favorite coffee.
Ingredients
• 1 Cup Pastor Chuck’s Organic Apple Butter
• 1/2 Cup Shortening
• 4 Eggs
• 1 Cup Sugar
• 2 1/2 Cups All Purpose Flour
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 Cup Lowfat Buttermilk
Preparation
1. Cream the shortening. Add sugar gradually and continue to cream until fluffy. Add well-beaten eggs and mix thoroughly.
2. Sift flour, measure, and sift again with soda, spices and salt. Add dry ingredients alternately with buttermilk. Add Pastor Chuck’s Organic Apple Butter and blend well into mixture.
3. Pour into a greased loaf pan 5 x 9 x 4 inches. Bake 50 minutes at 350 degrees.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase New Orleans' most renowned Coffee & Chickory go to: Cafe du Monde Coffee & Chicory
To purchase some of Hawaii's 100% Pure Kona Coffee go to: 100% Pure Hawaiian Kona Coffee
 
Here’s a healthy recipe from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 1 Tablespoon currants
• 2 Tablespoons Cassis Vinegar
• 1 Tablespoon Champagne Vinegar
• 3 Tablespoons Ruby Grapefruit Olive Oil
• 3 Tablespoons Extra Virgin Olive Oil
• ½ Pound day-old bread, cut into large chunks
• 1 Tablespoon toasted pine nuts
• 4 Scallions, thinly sliced cross-wise
• 3 Coves garlic, slivered
• 4 Cups baby arugula (lightly packed)
Preparation
1. Pre-heat oven to 450. In a small bowl soak currants in Cassis Vinegar and Champagne Vinegar until plump. Drain and reserve the vinegars. In the same bowl combine the vinegars with the Ruby Grapefruit Olive Oil and season with salt and pepper.
2. In a rimmed baking sheet, toss bread chunks with 2 tablespoons of Olive Oil. Bake until lightly toasted. Let cool, then tear the bread into bite-sized pieces. In a medium bowl toss the bread with three quarters of the dressing and let marinade for 30 minutes.
3. In a small skillet, heat the remaining extra virgin olive oil. Add scallions and garlic and cook over moderate heat until softened, about 2 minutes; transfer to large bowl. Add the currants, bread, pine nuts, and the remaining Cassis vinaigrette and toss well.
4. Spoon the bread salad into a shallow 1-quart baking dish. Cover loosely with foil and bake for about 15 minutes, or until heated through. Uncover and bake for a few more minutes to dry out the top and brown the bottom. Transfer bread salad to a serving platter, toss with the arugula and serve at once.
To purchase an amazing vinegar made from Napa Valley Chardonnay & Pinot Noir grapes go to: O Cassis Vinegar
If you’d like to purchase a universally praised grapefruit oil go to: O Ruby Grapefruit Olive Oil
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
Vegetarian cooking is not just for vegetarians. We can all benefit from adding more vegetarian cooking to our diets and cutting down on processed meats. There are plenty of delicious vegetarian dishes we can enjoy. Below is a delightful dessert recipe we got from the California Avocado Commission.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are sodium- and cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life.
Ingredients
• 2 California avocados, seeded, peeled and mashed
• 1 Can sweetened condensed milk
• ½ Cup lemon juice
• 2 Cups heavy cream
• *Raspberry Sauce
• 10 Ounce package of frozen raspberries
• ½ Cup currant jelly
• 1 Tablespoon water
• 1 ½ Teaspoon cornstarch
Preparation
1. Blend avocados, milk and lemon juice in blender until smooth.
2. Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
3. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
4. Prepare Raspberry Sauce.
5. Just before serving, whip remaining 1 cup heavy cream.
6. Spoon 1/2 cup whipped cream on each plate.
7. Spread into 5-inch circle with back of spoon.
8. Drizzle a thin line of Raspberry Sauce in a circle near the center.
9. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
10. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
11. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
*Raspberry Sauce Preparation
1. Thaw raspberries; heat with jelly to boiling.
2. Combine water and cornstarch; stir into raspberry mixture.
3. Heat to boiling; continue to boil and stir 1 minute.
4. Cool sauce.
5. Press through sieve to remove seeds before serving, if desired.
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
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
Sappho and Alcaeus by Lawrence Alma-Tadema (oil on canvas, 1881, public domain image)
Looking for a pleasing apetif? Master mixologist and friend of American Feast, Gary Regan, has just provided us with a recipe for one from his friend Rafael Ballesteros, a native of Spain. Gary says, “It's presumably Rafael's salute to the ancient Greek poet who was reputably born on the island of Lesbos, circa 620 B.C. The formula for Sappho is fairly simple in nature, but the resultant drink is incredibly complex”.
Gary has a request, “If you try this one, please raise your glass to Rafael as you take your first sip. And if you have a sizable disposable income, you might want to consider throwing the glass against the wall after you drain it. Rafael would like that.”
Ingredients for 1 Drink
• Green Chartreuse, to Rinse Glass
• 2 1/2 Ounces Gin
• 1/2 Ounce Campari
• 1/4 Ounce Cointreau
• 1 Orange Twist, for Garnish
Preparation
1. Pour the Chartreuse into a chilled cocktail glass, and by tilting the glass and rotating it at the same time, coat the entire interior with the liqueur.
2. Discard the excess Chartreuse.
3. Fill a mixing glass two-thirds full of ice and add the gin, Campari and Cointreau.
4. Stir for approximately 30 seconds.
5. Strain into the prepared cocktail glass.
6. Add the garnish.
If you’d like to purchase the book on spirits & cocktails that Gary 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
 
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Aloha from Hawaii! This time the folks from the Kona Coffee Cultural Festival on Hawaii’s Big Island have given us a mouth-watering recipe for a heavenly rich entrée. It was one of the winners from the Festival’s Kona Recipe Contest. If anyone wants to invite us over to indulge in this Crusted Rack of Lamb we promise we'll be on time and bringing wine! A Pinot Noir from Oregon or a Cabernet from Napa Valley will pair beautifully with this entree.
Ingredients for 4 Servings
Lamb:
• 8-Bone Rack of Natural Lamb
Seasoning Mixture:
• 2 Tablespoons Extra Fine Ground Kona Coffee
• 1 Tablespoon Extra Fine Ground Red Sea Salt
• 1 Tablespoon Fried Garlic Chips
• 1 Tablespoon Mixed & Cracked Red, White, Green & Black Pepper
Glaze:
• 1 Stick of Butter
• 1 Cup of Brown Sugar
• 1/2 Lemon for Juice
• 5 Ounces Kaluha
Macadamia Crust Mixture:
• 1 Cup Fine Ground, Toasted Macadamia Nuts
• 1 Tablespoon Seasoning Mixture (see above)
Preparation
1. Combine all the Seasoning Mixture ingredients and mix well.
2. Dissolve butter, brown sugar, and lemon juice in sauce pot.
3. When sugar is dissolved and caramel consistency is evident, add in the Kaluha.
4. Incorporate the Kaluha into the caramel to thin the sauce to a Glaze.
5. Separately combine the toasted Macadamia nuts and 1 tablespoon of the Seasoning Mixture to make the Macadamia Crust Mixture.
6. Clean and trim rack of lamb; then rub with Seasoning Mixture.
7. Brush on the Glaze and grill until medium rare or desired temperature.
8. Glaze should be brushed on continuously during grilling to get a nice caramel finish.
9. When cooked to desired temperature remove from grill and let sit for a couple of minutes.
10. Then brush with Glaze one more time and roll the lamb in the Macadamia Crust Mixture until evenly coated.
11. Cut into 8 chops.
12. Pour a little more Glaze over the lamb just before serving, or pour some of the glaze on the plate and place lamb chops on top of the Glaze.
To learn more about the Kona Coffee Cultural Festival held in November visit the Festival’s official web site: Kona Coffee Cultural Festival
Peppers (© Photographer: Innershadows | Agency: Dreamstime.com)
Looking to enjoy some delicious food and do your health and the planet a favor? The recipe below is a great vegan choice for doing it all. The folks at VeganAnswers were kind enough to give us permission to reprint this recipe. They urge you to go vegan for the animals, the planet and your health. As their web site points out, “A multitude of studies have proven the health benefits of a vegetarian diet to be remarkable.”
The folks at VeganAnswers are advocates doing valuable work with the Animal Protection & Rescue League to expose the cruelty of factory farming. Since 1992, the Animal Protection & Rescue League has influenced statewide animal protection bills, conducted numerous rescues of abused factory farmed animals, reached thousands of people with innovative outreach campaigns to expose factory farm abuses, influenced policy makers to adopt humane solutions to wildlife management, and the list goes on and on!
Ingredients for 4-8 Servings (Use Vegan Versions)
• 1 Can Crushed Pineapple in Juice
• 1 Red Bell Pepper, Diced
• 1 Green Bell Pepper, Diced
• 1 Yellow Bell Pepper, Diced
• 2 Bunches Green Onions (Some Tops Are OK), Diced
• 1/4 Cup Cilantro, Diced
• 1 Bunch Spinach Leaves
• Ground Red Pepper to Taste (Or Used Fresh Minced Habanero)
• Spanish Rice (Your Favorite Recipe Or Use a Mix - Check Mix Ingredients)
• 4-8 Whole Wheat Tortillas - Soft Taco Size Recommended
Preparation
1. Start with pineapple in a large mixing bowl.
2. Add bell peppers, onion, and cilantro.
3. Add ground red pepper until it is spicy enough for you (should be a nice combination of sweet and spicy).
4. Chill the mix while you make Spanish rice. You can use either the packaged kind (check ingredients) or your favorite recipe.
5. When this is done, heat the tortillas in the microwave or on the burner.
6. Fill with a mixture of pineapple stuff and Spanish rice; more pineapple stuff than rice.
7. Throw spinach leaves in there.
8. Roll up and eat.
9. It's pretty juicy, so use a fork or keep a paper towel handy.
10. You can also put it in vegan pita bread.
To visit the very informative web site of the folks who gave us the above recipe go to: VeganAnswers
To learn more about protecting animals & how you might help go to: Animal Protection & Rescue League
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Aloha from Hawaii! This dessert recipe was given to us by the folks from the Kona Coffee Cultural Festival on Hawaii’s Big Island. It was one of the winners from the Festival’s Kona Recipe Contest. It’s a delicious dessert and a fairly simple way to get a taste of Hawaii without leaving home.
Ingredients for 24 Pieces
• ½ Cup Butter
• 1 Pound Box Mochiko (Rice Flour)
• 2 ½ Cups Sugar
• 1 Teaspoon Baking Powder
• 2 Cups Strong Brewed 100% Pure Kona Coffee
• 1 Cup Half & Half
• 4 Eggs Beaten
• 1 Teaspoon Vanilla
Preparation
1. Preheat oven to 350 degrees.
2. Melt butter and cool.
3. Combine mochiko, sugar, and baking powder.
4. Combine remaining ingredients and stir into mochiko mixture; mix well.
5. Pour into a 13” x 9” x 2” pan.
6. Bake one hour and cool.
If you'd like more info on the Kona Coffee Cultural Festival on Hawaii’s Big Island go to: Kona Coffee Cultural Festival
Grilling steaks outdoors is a seasonal activity in much of America. What’s a prime steak lover to do in the off season? You might try this simple recipe for the best kind of indulgence from the Chefs of Roth Kase, the great American cheesemaker of Wisconsin.
The Buttermilk Blue Cheese from Roth Kase is a worthy choice to combine with a premium Red Angus Ribeye for an entrée richly deserving of being served at a special dinner. Use a superior olive oil to complement the crafted blue cheese and prime cut of beef; you’ll taste the difference. Serve it with a Panzanella Salad and an Estate Pinot Noir from California's Napa Valley and your guests will be dying for another invitation to dinner at your place!
Ingredients for 2 Servings
• 1 Ounce Extra Virgin Olive Oil
• 1 Rib Eye Steak
• 4 Ounces Buttermilk Blue Cheese, Crumbled
• Salt & Pepper to Taste
Preparation
1. Season the steak with salt and pepper.
2. In an oven safe pan, sear the steak in olive oil.
3. Top the steak with Buttermilk Blue Cheese.
4. Bake at 325 degrees for 15 minutes.
If you'd like to purchase Roth Kase's exceptional blue cheese go to: Buttermilk Blue
If you'd like to purchase the safest, premium Red Angus ribeye go to: Organic Red Angus Rib Eye Steaks
If you'd like to purchase a highly acclaimed extra virgin olive oil go to: L'Autunno Blend Extra Virgin Olive Oil
To view a recipe for Panzanella Salad from Chef Gerri Sarnataro go to: Panzanella Salad
Here’s another delicious recipe from our friend Pastor Chuck in Maine. What could be better than warm apple muffins on one of Maine’s cool, crisp mornings? Pastor Chuck’s Organic Apple Butter is made from apples he grows in his own organic orchard. His ingredients couldn't be more wholesome; organic apples, organic apple cider & organic spices. We like to spread a little of his apple butter on our muffins while they are still warm!
Ingredients
• 1 3/4 Cups Flour
• 1/2 Teaspoon Salt
• 2 Teaspoon Baking Powder
• 1/4 Cup Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Allspice
• 2 Eggs, Beaten
• 1/2 Stick Butter, Melted
• 1/2 Cup Milk
• 1/2 Cup Pastor Chuck’s Apple Butter
Preparation
1. Combine dry ingredients in a mixing bowl.
2. Separately, mix egg and remaining ingredients and pour over first.
3. Mix sparingly till just moistened.
4. Spoon into greased muffin cups to 2/3 full.
5. Bake in pre-heated 400-degree oven for 20-25 minutes.
6. Serve while still warm with a dish of apple butter on the side.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck
Louisiana Red Beans (© Photographer: Diana Lundin | Agency: Dreamstime.com)
Celebrated in story and song, Red Beans & Rice is a dish that’s grown to legendary status. Below is an authentic New Orleans recipe, presented exactly as we learned it from Chef-Instructor Ann Rossi at a class called “Taste of New Orleans” at the Institute of Culinary Education in Manhattan.
Chef Rossi was well-schooled when it came 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”. We were fortunate to learn this recipe from her and we're pleased to share it with you.
Laissez Le Bon Temps Roulet!
Ingredients for 6-8 Servings
• 1 Ham Bone (preferably from Sunday dinner) or 3 Small Ham Hocks
• 1 Bag Dry Red Kidney Beans
• 3-4 Bay Leaves
• 2 Tablespoons Crisco Shortening
• 6 Celery Stalks, Diced Medium
• 1 Large Spanish Onion, Diced Medium
• 1 Bunch Scallions, Diced Medium, (White & Green Parts)
• 3 Green Peppers, Diced Medium
• 1 Tablespoon Dried Thyme Leaves
• 3/4 Teaspoon Dried Oregano
• 1/2 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Black Pepper
• Salt to Taste
Preparation
1. First clean and pick beans and rinse.
2. Place into large pot with ham hocks or ham bone and bay leaves.
3. Cover with approximately 6 cups of water.
4. Bring to a boil, skim off top and bring to a rapid simmer
5. Cook an hour to an hour and half, stirring periodically.
6. At this point beans should start to be tender.
7. Sauté celery, onions, and peppers in Crisco until soft and add to beans.
8. Add in all dry ingredients and let simmer another 1/2 hour and check water content and seasonings.
9. Beans should be finishing with a little liquid — remove from heat.
10. Pull out ham hocks and let cool.
11. Remove meat from bones and stir into beans.
12. Serve over White Rice.
White Rice Ingredients
• 2 Cups Uncle Ben's or Carolina Rice
• 3 Cups Water
• 2 Bay Leaves
White Rice Preparation
1. Place all ingredients into pot.
2. Stir together.
3. Cover and cook over medium heat about 8-10 minutes until rice is cooked.
4. Fluff and serve with red beans.
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
 
This is a healthy and flavorful salad to serve with grilled steaks, or barbecued ribs or pork chops. We learned it and made it for the first time at a cooking class called “The American Barbecue” presented by talented Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. If you want to try this recipe at its very best, get the freshest ingredients at a farm stand or farmers market, and use high quality vinegar and olive oil.
Ingredients for 4 Servings
• 1/2 Red Onion
• 4 Tomatoes
• 1/2 Cucumber
• 1 Tablespoon Minced Parsley
• 1 Tablespoon Minced Basil
• 1 Teaspoon Capers, Rinsed
• 1/4 Cup Nicolse or Gaeta Olives
• 1 Cup Toasted Croutons
• 2 Tablespoons Cabernet Vinegar
• 6 Tablespoons Extra Virgin Olive Oil
• Salt & Pepper to Taste
Preparation
1. Peel and dice the onion.
2. Core, seed and dice the tomatoes.
3. Peel, seed and dice the cucumber.
4. Cut the bread into 1/2 inch cubes.
5. Toss with olive oil, salt and pepper.
6. Place the cut bread cubes on a baking sheet and bake about 10 minutes in a 350 degree oven until golden.
7. Make a vinaigrette with the vinegar, olive oil , salt and pepper.
8. Combine the vegetables, parsley, basil, capers, olive and croutons in a bowl.
9. Toss with the vinegar and adjust the seasonings.
If you'd like to purchase a world-class olive oil & our favorite go to:L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a hearty, gourmet vinegar that is truly the work of artisans go to: Cabernet Vinegar
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Fondue is a fun way to entertain family and friends when you're having them over to your place. This simple recipe comes from Roth Kase, the great American cheesemaker of Wisconsin. The MezzaLuna Fontina from Roth Kase makes this cheese fondue a cut above the rest. To make it even more special cut up your favorite fresh-baked bread for dipping. Your local farmers market should have some excellent fresh-baked choices.
Ingredients
• Kosher Salt to Taste
• 1 Clove Garlic
• 1 Cup White Wine
• 3 Cups MezzaLuna Fontina, Shredded
Preparation
1. Add salt to pan.
2. Rub Garlic into salt.
3. Add wine and cheese
4. Heat over medium flame.
5. Stir until melted.
6. Serve.
To order the exceptional Fontina made by the artisans of Roth Kase go to: MezzaLuna Fontina
Tea Estate in Kerala, India (photo by nibujohn, courtesy of morguefile.com)
We met our friend Gary Regan of Ardent Spirits more than a quarter century ago when he was tending bar at a cozy Manhattan pub called Ridings. We’ve been fans of his special blend of good humor and well-mixed drinks ever since.
These days Gary and his partner Mardee are running Ardent Spirits and managing a rather prodigious output of articles and books on all things to do with spirits and cocktails. For almost seven years now, he’s also been conducting bartender workshops. At this year’s workshop tea was a surprisingly popular ingredient for cocktails. Gary tells us tea can add subtle flavors to a drink without detracting from the taste of the base spirit.
Below is a fine cocktail recipe that demonstrates Gary’s point about tea by combining it with a great American bourbon. It was created by Gary’s students at the ‘2007 Cocktails in the Country’ workshops, an ArdentSpirits.com production.
Ingredients for 1 Drink
• 1 Slice Fresh Peach
• 2 Mint Leaves
• 2 Ounces Maker's Mark Bourbon
• 2 Ounces Numi White Nectar Organic Tea
• 1/2 Ounce Simple Syrup
Preparation
1. Put the peach & the mint leaves into an empty mixing glass and muddle thoroughly.
2. Add ice and the remaining ingredients.
3. Shake for approximately 15 seconds.
4. Strain into a chilled Champagne flute.
 
If you’d like to purchase the book on spirits & cocktails that Gary 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
Fresh Chevre from Chateau de Fromage
This salad is a great dinner idea for a warm summer evening, but it’s also a wonderfully healthy treat year round. We got the recipe from New Orleans’ native Staci Ferber, who’s doing most of her cooking at her home in Dallas these days. Staci’s been perfecting this one for years and we love going to her place when she’s planning on serving it.
Using fresh, seasonal strawberries obtained at your local farmers market is highly recommended. For the goat cheese Staci uses the Fresh Chevre she gets from Chateau de Fromage. The talented Tonia Ashworth-Kuesel is the artisanal cheesemaker at Chateau de Fromage in the Deep Ellum District of Dallas.
Ingredients for 8 Servings
• 1 Tablespoon Minced Shallots
• 1 Tablespoon Fresh Tarragon Leaves, Chopped
• ¼ Cup Champagne Vinegar
• 1 Teaspoon Honey
• 1/2 Cup Extra Virgin Olive Oil
• 2 Heads of Butter Lettuce, Washed & Torn into Pieces
• 2 Medium Heads of Radicchio, Washed & Torn into Pieces
• 3 Belgian Endives, Whole Leaves Washed & Separated
• 2 Pint Baskets of Ripe Strawberries, Washed, Hulled, & Quartered
• 6 Ounces Fresh Crumbled Goat Cheese
• ¼ Cup Pistachios, Lightly Toasted & Chopped
• Salt & Pepper to Taste
Preparation
1. Combine shallots, tarragon, vinegar, and honey in a small bowl. Let this sit for a few minutes.
2. Whisk in extra virgin olive oil and add salt and pepper to taste.
3. Put butter lettuce, radicchio, and endive in a large bowl and toss with the vinaigrette. Divide salad between plates.
4. Put strawberries in the same mixing bowl, add more dressing and coat lightly being careful not to overdress.
5. Top each salad with equal portions of strawberries.
6. Sprinkle goat cheese and pistachios over each salad and serve immediately.
Serves up to 8 people.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
Right on the dock, the Alaska Smokehouse folks use the traditional method for preparing Wild Sockeye Salmon to enjoy by itself, or in their unique recipes like this one. All of their Smoked Sockeye Salmon preparation is done in southern, southeast Alaska; among some of the richest salmon grounds in the world. Delivered to their smokehouse within days of being caught, the best Sockeye Salmon are carefully selected, then hand filleted and soaked in traditional Native American brine. The Sockeye Salmon are then smoked over alder wood fires to succulent perfection.
Ingredients for 4 Servings
• 1 Cup Plain Non-Fat Yogurt
• 4 Tablespoons Chopped Green Onions
• 2 Chipolte Peppers
• 4 Tablespoons Peanut Butter
• 1/4 Teaspoon Salt
• 16 Ounces of Alaska Smokehouse Sockeye Salmon, Cut Into Strips
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Ground Cumin
• 3 Tablespoons Vegetable Oil, Divided
• 1 Medium Onion, Sliced
• 1 Red Bell Pepper, Julienned
• 4 Six-Inch Pitas
• 1 Cup Shredded Lettuce
• 1 Cup Shredded White Cheddar Cheese
Preparation
1. In a food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter and 1/4 tsp. salt.
2. Blend until smooth.
3. Place in a sealed container and refrigerate.
4. Preheat oven to 350 degrees.
5. Mix together 1/2 tsp. salt, pepper, chili powder, oregano, garlic powder and cumin; sprinkle over salmon strips.
6. Heat half of oil in a skillet over medium heat, sauté onions and red peppers until tender; transfer to a plate and set aside.
7. Wrap pitas in foil and place in oven for about 10 minutes.
8. Heat remaining oil in skillet and sauté salmon until slightly brown.
9. Add onions and red peppers to skillet and cook for another minute.
10. Cut pitas in half and stuff with smoked salmon mixture.
11. Serve with lettuce, cheese and chipotle sauce.
Serves 4
If you'd like to purchase some superb Sockeye from Alaska Smokehouse go to: Smoked Wild Sockeye Salmon
A mere 25 years ago virtually all the goat cheese sold in America was imported from Europe. That’s when a few enterprising Americans, mostly women, made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners & retailers. One of those enterprising Americans was Mary Keehn, the Founder of Cypress Grove, maker of Humboldt Fog. Recognized the world over as one of the great soft ripened cheeses, it was a awarded a Gold Medal at the prestigious London International Cheese Competition in 2004.
Here’s a simple Cypress Grove recipe for enjoying Humboldt Fog in a hearty cheese sandwich.
Ingredients
• Humboldt Fog Cheese
• Kalamata Olive Bread
• Tomatoes, Sliced
• 1/3 Cup Lemon Juice
• 2/3 Cup Canola Oil
• 1 Teaspoon Salt
• 1 Teaspoon Dijon Mustard
• 2 Cloves Garlic, Sliced & Slightly Crushed
Preparation
1. Place slices of tomatoes & slices of Humboldt Fog on the olive bread.
2. In a small bowl, mix together remaining ingredients.
3. Drizzle the mix over tomatoes as a marinade.
To purchase the much acclaimed, soft ripened goat cheese in this recipe go to: Humboldt Fog
This flavorful twist on the classic Negroni was demonstrated by Dave Arnold of the French Culinary Institute in Manhattan, at an event hosted by the House of Grand Marnier. NAVAN Natural Vanilla Liqueur is the most recent creation from the world-renowned maker of fine liqueurs.
Natural Vanilla comes from the Vanilla Orchid. It's grown only in certain areas of the globe, the island of Madagascar being prime among them. One of the world's most complex spices, natural vanilla contains a full aroma spectrum and is the second most expensive spice after saffron. Savoring a Natural Vanilla Negroni is a wonderful way to lift the spirit at the end of the day.
Ingredients
• 3 Parts Gin
• 3 Parts Campari
• 2 Parts NAVAN Natural Vanilla Liqueur
• ½ to 1 Part Grapefruit Juice
• A Twist of Grapefruit for Garnish
Preparation
1. Add ice to old fashion glass.
2. Build drink in glass and stir.
3. Twist grapefruit over drink.
You can always update a classic, especially when our friends from Chopin Vodka provide the insight. Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. Crystalized ginger steeped in Chopin Vodka serves up a new favorite for the G&T set.
Ingredients for 1 Cocktail
• 2 Ounces Ginger-Infused Chopin Vodka*
• Ginger Ale
• Peel of One Lime Cut into a Horses Neck
(A Horses Neck is a garnish of an entire peel from an orange, lemon or lime, twisted so it spirals around the inside of the glass.)
Preparation
1. Pour ginger-infused Chopin Vodka into a Collins glass.
2. Add the Horses Neck (garnish) and ice.
3. Top off with ginger ale.
*Ginger-Infused Chopin Vodka: Yields 1 Liter.
1. Pour 1 liter of Chopin Vodka over ½ pound of crystallized ginger.
2. Leave overnight.
3. Strain before use.
This recipe comes from our friends at Stella Cadente Olive Oil, courtesy of Renee Kiff of California’s Healdsburg Farmer's Market. Renee was careful to mention in her recipe that her preference was for an organic chicken. A cold, crisp Chardonnay (Bonterra organic is a good choice) pairs nicely with this bird!
Ingredients
• 1 Whole Organic Chicken
• 1 Bundle of Herbs (parsley, thyme, oregano, marjoram, & rosemary)...approx. 3-4 ounces
• 3-4 Bay Leaves
• Stella Cadente Meyer Lemon Olive Oil (approx. 2 ounces)
• Salt & Pepper (to taste)
Preparation
1. Remove "innards" of chicken.
2. Stuff whole chicken cavity with herbs & bay leaves.
3. Rub Meyer Lemon Oil over the outside of the chicken
4. Sprinkle the chicken with salt and pepper.
5. BBQ on a spit for at least 1 hour & 15 minutes, turning constantly. Or, bake in oven at 375 degrees for at least one hour.
6. Test for doneness; the juice from the drumstick should be clear and the chicken should be soft throughout.
If you’d like to order some of Stella Cadente’s artisanal lemon oil go to: Meyer Lemon Olive Oil
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
If you like a little spice in your entrée you’ll love this recipe from the New England Cranberry Company. The company was founded in Massachusetts in 1994 with the goal of creating innovative, natural, healthy & exciting products that made great use of the state’s native crop. Since then many health-conscious foodies have become devoted to their fresh & natural gourmet foods from cranberries.
Ingredients for 2 Servings
• 2 Tablespoons of New England Cranberry Pepper Jelly
• ½ Teaspoon Dijon Mustard
• 2 Boneless Chicken Breasts; ½ Pound Each
• 2 Tablespoons Unsalted Butter
• 2 Medium Celery Sticks, 2” Long Without Ribs
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Coarsely Chopped Celery Leaves
Preparation
1. Pound chicken breast lightly to an even thickness.
2. In a small bowl combine Cranberry Pepper Jelly and mustard; set aside.
3. Pound chicken breasts out so they are an even thickness.
4. Season on both sides with salt and pepper.
5. In a large skillet, melt the butter over moderately high heat.
6. When foam subsides add chicken breasts and cook turning once, about three minutes a side.
7. Pour off excess fat, add one tablespoon of water and shake the pan.
8. Add celery and cook, stirring for about one minute.
9. Add the Cranberry Pepper Jelly mixture and lemon juice to the pan and shake to coat the chicken with sauce.
10. Cook until sauce is reduced to a glaze or about 30 seconds.
11. Season with salt and pepper.
12. Transfer chicken to plates and put celery on top.
13. Garnish with celery leaves and serve at once.
Serves two.
To order some New England Cranberry Pepper Jelly go to: Cranberry Pepper Jelly
Here’s another sensory delight from our friends at Chopin Vodka. Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. The Spanish Nights CEO (Chopin Extra Olives) Maritini draws from the scents and savories of Spain. Splashed with a light Sherry and topped with three Manchego-stuffed olives wrapped in Serrano Ham, the Spanish Nights CEO is a Tapas party at play in a Martini glass.
Ingredients
• 2 Ounces of Chopin Vodka
• Dry Sherry
• Jumbo-sized Olives
• Manchego Cheese
• Serrano Ham
Preparation
1. Rinse a Martini glass with dry Sherry & pour out any extra.
2. Place the glass in the freezer for 2 to 3 minutes to chill.
3. Pour 2 ounces of Chopin into a mixing glass, add ice and shake vigorously for 7 to 8 seconds.
4. Strain into the prepared Martini glass and garnish with 3 stuffed olives.
5. Serve in a 6-ounce Martini glass and present with bowls of extra olives on the side.
Olive preparation: Take 3 pitted large green olives and stuff them with a piece of Manchego cheese. Wrap each olive with Serrano ham. Spike with a skewer.
To purchase the Manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
Kiwis bring a smile to our face, especially when served up in a drink this fresh and easy. The perfect cocktail to muddle away the summer days. This recipe comes to us from the makers of Chopin Vodka. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks.
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• ¾ Ounces Fresh Squeezed Lime Juice
• ¾ Ounces Simple Syrup
• Half a Kiwi (peeled)
Preparation
1. In a mixing glass muddle the kiwi until consistent.
2. Add Chopin and other ingredients.
3. Stir gently and pour into a rocks glass over ice.
4. Garnish with 3 Kiwi wheels.
Another masterful creation from the artisans of Roth Kase, Rofumo is a semi-soft cheese that balances its mild and mellow flavor with hickory smoke. A sweet hint of yeast rounds out the pallet of flavors. Rofumo has quickly become a chef’s favorite because of its irresistible flavor and versatility.
Like Rofumo this simple but incredibly flavorful recipe was created by Roth Kase. One of America’s great cheese makers, the company is nestled in the rolling hills of Southern Wisconsin. Just looking at the ingredient list was enough to get our mouths watering. Since it’s not difficult to make, we like to serve this one as part of a party buffet; it works as an appetizer or main course. Guests who rave about the Rofumo get to take home a wedge from our wheel as a gift.
Ingredients
• 2 Teaspoons of Extra Virgin Olive Oil
• 1 Flour Tortilla
• 1 Cup of Shredded Rofumo
• 1 Cup of Cooked & Chopped Bacon
• ½ Cup of Chopped Olives
• ½ Cup of Chopped Tomatoes
Preparation
1. In a pan, sauté the tortilla in olive oil.
2. Add cheese, bacon, tomatoes & olives.
3. When the cheese is melted, remove and cut into triangles
4. Serve
If you'd like to order a wheel of Roth Kase's superb creation go to: Rofumo
To try this recipe with our favorite olive oil from Stella Cadente go to: L'Autunno Blend Extra Virgin Olive Oil
The beautiful Heavenly Hibiscus from Chopin looks and tastes tropical and lush. Hibiscus syrup brewed from rich tea leaves lends an exotic purple hue and subtle floral taste. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks.
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• ½ Ounce Grand Marnier Cordon Rouge
• 1 Ounce Fresh Squeezed Lime Juice
• ¾ Ounce Hibiscus Syrup*
Preparation
1. Pour Chopin and other ingredients into a mixing glass.
2. Add ice and shake vigorously for 7 to 8 seconds.
3. Strain into a chilled Martini glass.
4. Garnish with a hibiscus flower or edible orchid.
*Hibiscus Syrup Preparation:
1. Bring 1 cup of water to a boil.
2. Add 2 tablespoons of hibiscus tea.
3. Let steep for 10 minutes.
4. Take the tea bag out and add 1 cup of Dominos superfine (not powdered) sugar.
5. Stir until all sugar dissolves.
6. Keep refrigerated until ready to use.
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
Beef Ribs have been a hot menu item as of late in trendy grills and restaurants. This recipe would be great with garlic mashed potatoes and a nice bottle of Cabernet or Zinfandel.
Ingredients for 6 Servings
• 4 Pounds Beef Short Ribs
• 5 Cups Water
• 1/4 Cup Butter or Margarine
• 1 Medium (1/2 Cup) Onion, Chopped
• 1 Cup Pure Maple Syrup
• 1/2 Cup Apple Cider
• 1/4 Cup Soy Sauce
• 2 Tablespoons Stone Ground Mustard
• ½ Teaspoon Salt
Preparation
1. Combine ribs and water in 5-quart saucepan or Dutch oven.
2. Cover; cook over medium heat, stirring occasionally, until water comes to a full boil (10 to 15 minutes).
3. Reduce heat to low; cook until ribs are tender (30 to 35 minutes).
4. Drain; pat dry.
5. Meanwhile, heat one side of gas grill on medium or charcoal grill until coals are ash white.
6. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
7. Melt butter in 2-quart saucepan until sizzling; add onion.
8. Cook over medium heat, stirring occasionally, until onion is softened (6 to 8 minutes).
9. Stir in all remaining glaze ingredients.
10. Continue cooking, stirring occasionally, until mixture comes to a full boil (6 to 8 minutes).
11. Reduce heat to medium-low.
12. Cook, stirring occasionally, until sauce thickens slightly and flavors blend (15 to 20 minutes).
13. Reserve 1/2 cup glaze.
14. Place ribs on grill over drip pan.
15. Cover; grill, turning occasionally and brushing with reserved 1/2 cup glaze, until ribs are fork tender and heated through (20 to 25 minutes).
16. Serve with remaining hot glaze in a side serving dish.
Makes 6 servings.
Tip: Leftover glaze can also be used on chicken or pork. Brush glaze on during last 10 minutes of grilling.
If you'd like to purchase the best pure maple syrup we've been able to find go to: 100% Pure Organic Maple Syrup
You might also want to try this one using a truly great gourmet mustard: Stone Ground Mustard
Ingredients (© Photographer: Deborah Reny | Agency: Dreamstime.com)
Here’s a delicious & simple recipe for a side dish we picked up at the “Cooking of the Southwest” class we attended at the Institute of Culinary Education in Manhattan. The class was presented by talented Chef-Instructor Sabrina Sexton. We love serving garlic mashed potatoes with grilled steaks, glazed ribs, or smoked rib-eye.
Ingredients for 4 Servings
• 4 Large Idaho potatoes
• 2 Heads of garlic
• 1 Teaspoon of extra virgin olive oil
• ½ Cup of cream
• 1 Cup of milk
• 2 Tablespoons of butter
• 2 Teaspoons of salt
Preparation
1. Toss the heads of garlic with the olive oil and wrap in aluminum foil.
2. Roast the garlic in a 400 F oven for 30-40 minutes or until the garlic is tender.
3. Peel the potatoes, cut into large chunks and place in a medium saucepan.
4. Cover with cold water, add a pinch of salt and bring to a boil over medium heat.
5. Boil the potatoes about 15-20 minutes or until fork tender.
6. Drain the potatoes and pass through a food mill for smooth potatoes or use a potato masher for chunkier mashed.
7. In a small sauce pan bring, the cream, milk and butter to a simmer.
8. Add this liquid to the pureed potatoes and gently mix with a wooden spoon or rubber spatula.
9. Peel and puree the roasted garlic (pr pass time garlic through a food mill) and add to the potatoes.
10. Season with salt and pepper.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
This wonderfully flavorful martini was demonstrated by Dave Arnold of the French Culinary Institute in Manhattan, at an event hosted by the House of Grand Marnier. NAVAN Natural Vanilla Liqueur is the most recent creation from the House of Grand Marnier, world-renowned for its expertise in making ultra-premium liqueurs.
Natural Vanilla comes from the Vanilla Orchid. It's grown only in certain areas of the globe, the island of Madagascar being prime among them. One of the world's most complex spices, natural vanilla contains a full aroma spectrum and is the second most expensive spice after saffron. Savor a Natural Vanilla Martini made with NAVAN and it will delight your palate and leave you with a warm glow.
Ingredients
• 1 1/2 Parts NAVAN Natural Vanilla Liqueur
• 1 1/2 Parts Chopin Vodka
• 1/2 Part Simple Syrup
• 1/2 Part Fresh Lime Juice
Preparation
1. Shake with ice.
2. Strain into a chilled Martini glass.
Quiche Lorraine (Photographer: Mauro Bighin | Agency: Dreamstime.com)
There’s no mystery to this recipe…tasty for breakfast or brunch with fresh squeezed orange juice and a cup of rich, dark-roasted Coffee & Chicory from New Orleans’ world famous Café Du Monde.
Ingredients
Tart Pastry Ingredients
• 2 Cups pastry flour
• 1/2 Cup butter
• 1 Egg yolk
• 1 Pinch of salt
• 1/4 Cup cold water
Filling Ingredients
• 2 or 3 Slices cooked diced ham
• 2 Onions, sliced
• 4 Eggs
• Dash of cayenne pepper
• Light grating of nutmeg
• 2 Cups hot milk
Preparation
Tart Pastry Preparation
1. Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water.
2. Chill the dough for 1 hour, or until needed.
3. Roll out half the dough to line the pie pan.
4. Prick randomly with the point of knife and crimp the edge with the tines of a fork.
5. Save remaining pastry for another pie.
Filling Preparation
1. Scatter diced ham on the crust.
2. Sauté sliced onions in butter until they are soft, but not brown; spread over ham.
3. In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg.
4. Gradually add hot milk, beating continually with a wire whisk.
5. Continue to beat the mixture over a low fire until the custard begins to thicken.
6. Pour it into the tart shell.
7. Bake at 375 degrees F for 30 minutes, or until custard is set and the top is golden.
8. Serve hot.
The Chopin Players Cup deserves company. Mix up a bowl at a time and serve for a crowd. Although any combination of fresh fruits in season work, cucumbers, mint and berries are ideal for summer barbecues and lawn parties. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. For a truly special version of this recipe get the freshest fruits & veggies at your local farmers market!
Ingredients for 1 Cocktail
• 1 ½ Ounce of Chopin Vodka
• 1 Ounce Grand Marnier Cordon Rouge
• ¾ Ounce Fresh Squeezed Lime Juice
• Fresh Mint
• Fresh Cucumber Slices
• Seasonal Fruit (e.g. Berries, Pears, Apples, etc.)
• Ginger Ale
• 2 Dashes of Angostura Bitters
Preparation
1. Combine Chopin Vodka, Grand Marnier, lime juice, fruits and cucumber in a Collins glass.
2. Add ice and cover with a shaker tin.
3. Shake briefly & vigorously.
4. Top off with ginger ale and a dash of bitters.
5. Serve in a tall Collins glass with a straw.
Ingredients for Large Batch – Yields 21 Cocktails
• 1 Liter of Chopin Vodka
• 2.7 Cups of Grand Marnier Cordon Rouge
• 2 Cups of Fresh Squeezed Lime Juice
• 36 Dashes of Angostura Bitters
• One Bunch of Fresh Mint Leaves, rinsed & removed from stalk
• One Large Cucumber Sliced into Wheels
• Strawberries, Raspberries, Blueberries & One Large Fuji Apple cut in cubes
• Ginger Ale
Preparation
1. Pour all ingredients into a large punch bowl.
2. Refrigerate for 6 hours.
3. Add one large block of ice & top off with .75 liters of ginger ale
4. Serve in glasses over ice
Here's a wonderful salad dressing recipe from Chef Regi Hise, Roth Kase's Corporate Chef. One of America's great cheese makers, Roth Kase is nestled in the rolling hills of Southern Wisconsin. The main ingredient, of course, is the much acclaimed Roth Kase Buttermilk Blue Affinee.
Ingredients
• 2 Cups buttermilk
• 2 Cups mayonnaise
• 1 Teaspoon minced garlic
• ½ Teaspoon ground black pepper
• 1 Teaspoon lemon juice
• ¼ Teaspoon Tabasco sauce
• 8 Ounces Roth Kase Buttermilk Blue Affinee, crumbled
Preparation
1. Combine the first six ingredients together and mix together.
2. Add Buttermilk Blue Affinee and mix well. Refrigerate overnight.
3. Spoon over iceberg lettuce wedges or chopped romaine.
4. Garnish with chopped Hammons American Black Walnuts, or crumbled bits of bacon (optional).
Dresses up to 12 salads.
If you'd like to purchase the Roth Kase blue cheese in this recipe, click on: Buttermilk Blue Affinee
If you'd like to purchase Hammons' American Black Walnuts, click on: Fancy Large Premium Black Walnuts
Looking for ideas for great summer drinks? Chopin Vodka sets the foundation for original drinks with minimal prep times including fresh ingredients like fresh berries, cool cucumber and mint. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. And for July 4th show your patriotic side with Chopin in layers of red, white and blue served in a Champagne flute for added elegance. This drink will only get better as the days get warmer and berries ripen to perfection!
Ingredients
• 2 oz. Chopin Vodka
• ¾ oz. Almond Syrup
• ¾ oz. Fresh Squeezed Lemon Juice
• 1 Bar Spoon of Superfine Sugar
• 12 Fresh Blueberries
• 9 Fresh Raspberries
Preparation
1. In the bottom of a mixing glass muddle the blueberries with sugar into a puree.
2. Transfer into a Champagne Flute.
3. Fill the flute with crushed ice.
4. In a separate mixing glass stir Chopin, almond syrup and lemon juice.
5. Pour into the Flute over crushed ice.
6. Top off with crushed raspberries.
Hammons Product Company of the heartland is the world’s premier supplier of the American Eastern Black Walnut. Here is a delicious Hammons recipe for their Fancy Large Premier Black Walnut.
Ingredients for 3 Dozen Cookies
• 3/4 Cup brown sugar
• 1 Teaspoon baking soda
• 1/2 Cup sugar
• 1 1/4 Teaspoon cinnamon
• 1 Egg
• 3/4 Teaspoon salt
• 1 1/4 Cups butter
• 1/3 Teaspoon nutmeg
• 1 1/2 Cups Hammons Black Walnuts
• 3 Cups oatmeal
• 1/2 Cup raisins or chocolate chips-optional
• 1 1/2 Cup flour
Preparation
1. Mix sugars, egg, butter and vanilla together.
2. Stir in remaining ingredients and Hammons Black Walnuts.
3. Spoon onto a cookie sheet.
4. Bake at 350° for approximately 10 minutes.
5. Cool slightly before removing from pan.
Yields 3 dozen cookies.
To buy premium American Black Walnuts all set for baking go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Here's a great recipe for Kansas City Style Ribs. We learned this one at a recreational cooking class called "Authentic Southern Barbecue" at the Institute of Culinary Education in Manhattan. The class was presented by Chef-Instructor Elizabeth Karmel, the author of 'Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ'. Chef Karmel grew up in North Carolina and is a nationally known grilling expert and the creator of Girls at the Grill, a company that encompasses her grilling consulting and writing, grilling products, & her web site; girlsatthegrill.com
Ingredients for 6 Servings
4 Slabs pork back ribs
1 Bottle Bilardo Brothers Original Barbeque Sauce
-- Hickory or oak wood chips, soaked for 30 minutes
Sweet Kansas City Barbecue Rub:
1/4 Cup salt
1/2 Cup black pepper
1/4 Cup sweet paprika
1/2 Cup brown sugar
1 Tablespoon white pepper
1 Tablespoon celery salt
1 Tablespoon onion powder
2 Teaspoons good-quality chili powder or powdered ancho chiles
1 Tablespoon dry mustard
1/2 Teaspoon cayenne pepper (or more to taste)
1 1/2 Teaspoons ground thyme
1 Teaspoon cinnamon
1/2 Teaspoon ground cloves
2 Teaspoons ground cumin
Preparation
1. Make rub by mixing all ingredients in a small bowl until well combined.
2. Meanwhile, build charcoal fire or preheat gas grill.
3. Remove silver skin from back of ribs, if desired.
4. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill.
5. Rub ribs liberally with spice rub and let sit, covered, for 15-20 minutes.
6. Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack, making sure they are not over a direct flame.
7. Grill covered (at about 325'F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
8. Leave ribs untended for the first 30 minutes—this means no peeking; especially important if using wood chips.
9. If the ribs start to burn on the edges, stack them on top of one another in the very center of the gill and lower your fire slightly.
10. Twenty minutes before serving, unstack if necessary, and brush with Bilardo Brothers Original Barbeque Sauce.
11. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2-3 rib portions.
12. Warm remaining sauce in a saucepan and serve on the side.
Serves 6
To purchase a multiple award-winning & truly authentic Kansas City barbecue sauce go to: Bilardo Brothers Original Barbeque Sauce
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
(photo by Daniel T. Yara, courtesy of morguefile.com)
Borracho is a Spanish word meaning “drunk”. Good thing sweet potatoes don’t drive. We think you’ll like this one, especially if you can get those sweet potatoes fresh from your local farmers market!
Ingredients for 4 Servings
• 2 Large sweet potatoes
• 1/4 Pound butter
• 2/3 Cup tequila
• 1/4 Cup fresh squeezed lime juice
• 3 Tablespoons granulated sugar
Preparation
1. Cut the sweet potatoes into pieces about 1 inch long and 1/4 inch thick.
2. Saute the sweet potatoes in butter for 5 minutes.
3. Add the tequila, lime juice, and sugar.
4. Cook covered over moderate heat for 5 minutes.
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
 
How about a very fancy, yet very easy version of an old favorite?
Ingredients for 2 Servings
• 1 Tablespoon extra-virgin olive oil
• 1 Large onion, thinly sliced
• Unsalted butter, room temperature
• 4 1/3-inch-thick Slices country white bread or sourdough bread
• 4 Ounces thinly sliced smoked ham
• 3 Ounces Gruyere style cheese, thinly sliced
Preparation
1. Heat oil in large nonstick skillet over medium heat.
2. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
3. Butter 2 bread slices. Place bread, buttered side down, on platter.
4. Divide onion, ham, and cheese between bread slices. Top each with another bread slice; butter top slices.
5. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half.
If you want to be really fancy, you can add frisee or radicchio to the sandwich in step 4.
For a change of pace substitute turkey for ham. You may also use red onions in place of yellow onions.
Makes 2 servings.
To buy a great Gruyere style cheese, and the only cheese ever to twice be awarded Best of Show by the American Cheeses Society, go to: Pleasant Ridge Reserve Cheese
This recipe is courtesy of Jane Brody’s Good Food Cook Book.
Ingredients for 12 Servings
• 5 Large apples, peeled, cored and cut into thin slices (@ 8 cups)
• ½ Cup dried currants
• ½ Cup chopped dates
• ½ Cup golden raisins
• ½ Cup chopped Premium Black Walnuts or Native Pecan Halves
• ½ Apple jack or apple juice or apple cider
• 2 Cups all-purpose flour
• 3/4 Cup of sugar
• 2 Teaspoons of salt (optional)
• 1 Teaspoon cinnamon
• 1/8 Teaspoon nutmeg
• 1/3 Cup butter or margarine, slightly softened
• 1 Cup skim or low-fat milk
• 1 Cup apple cider or apple juice, heated to boiling
Preparation
1. Preheat oven to 350o F
2. Grease a large, shallow 4–quart baking pan
3. Spread the apple slices on the bottom of the pan, and sprinkle the currants, dates, raisins and walnuts or pecans over them. Pour the applejack or juice or cider over the fruit and nuts
4. In a large bowl, combine the flour, sugar, baking powder, salt (if desired), cinnamon, and nutmeg. Cut in the butter or margarine until the mixture is uniformly grainy
5. Stir the milk into the flour mixture, and spoon the batter over the apple mixture
6. Gently pour the hot cider or juice over the dish
7. Place the baking pan in the hot oven, and bake the cobbler for 1 ¼ hours or until most of the juice has been absorbed
Serves 12 people.
If you'd like to purchase Hammonds' Premium Black Walnuts & or Native Pecan Halves go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Here’s another great recipe we picked up at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.
Serves 4
Ingredients
• 2 Tablespoons extra virgin olive oil
• 2 Sprigs rosemary
• 2 Teaspoons lime juice
• 4 Tablespoons jalapeno jelly* (see below)
• 8 Bone Rack of Lamb
• Salt & pepper to taste
Preparation
1. Prepare the marinade: combine the olive oil, rosemary, lime juice & jalapeno jelly in a bowl and whisk together.
3. Cut Rack of Lamb into 8 chops.
4. Place the Iamb chops in the marinade in a shallow dish or bowl.
5. Cover & refrigerate dish or bowl for at least 2 hours or overnight.
6. Preheat grill.
7. Remove chops from marinade and season them with salt & pepper.
8. Place the chops on the grill and cook the meat on both sides (3 to 4 minutes for medium rare).
*Jalapeno Jelly
Serves 4
Ingredients
• 12 Jalapeno peppers, stemmed and seeded
• I ½ Cups cider vinegar
• 6 Cups sugar
• 6 Ounces liquid fruit pectin
Preparation
1. Place the jalapenos in a blender.
2. Pour the vinegar over them and blend to puree the peppers.
3. Transfer the pepper liquid to a large saucepan and add the sugar.
4. Stir together and bring to a boil over medium heat.
5. Continue to cook and stir for 5 minutes, or until the sugar dissolves.
6. Remove the liquid from the heat and let it cool for 10 minutes.
7. At that time, blend the pectin into the jalapeno mixture.
8. Remove any foam from the top of the jelly with a spoon.
9. Transfer the mixture to a clean container and store in the refrigerator until needed.
To order a world class extra virgin olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
This recipe is courtesy of the Junior League of New Orleans Cookbook…Straight from the French Quarter, “Boudreaux”!
Ingredients
• 6 Slices bacon, cut into 1-inch pieces
• 1/3 Cup chopped onion
• 1 (10 oz) Can tomato puree
• 1/3 Cup water
• 1/2 Teaspoon salt
• 1/8 Teaspoon cayenne pepper
• 8 oz Penne, cooked al dente and drained
• 3/4 Cup freshly grated Parmesan cheese
• 1/2 Cup heavy cream
Preparation
1. Cook bacon until browned but not crisp
2. Add onion and cook until softened
3. Add tomato puree and next 3 ingredients
4. Cook 20 minutes
5. Place mixture in a large bowl.
6. Stir in penne and cheese
7. Add cream and toss well
Serves 4 -6 people.
Here’s a recipe we picked up at the “Cooking of the Southwest” class we attended at the Institute of Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton. If you want to serve a really superb version of this recipe use an organic Red Angus Rib Eye from Damar Farms (see below to order). We also recommend you serve this one with garlic mashed potatoes.
Serves 2
Ingredients
• 1 Rib Eye Steak
• 1 Tablespoon Extra Virgin Olive Oil
• 4 Tablespoons Spice Grill Blend* (see below)
Preparation
1. Prepare smoker.
2. Preheat broiler or grill.
3. Rub the steak with olive oil
4. Sprinkle generously with the spice blend.
5. Place the steaks on the rack in the smoker and set the smoker over high heat. When smoke begins to appear, seal the smoker, start timing and reduce the heat to medium.
6. Smoke for 7 minutes.
7. Remove the steak and set on a sheet tray. Place the steaks on the grill or under the broiler for 4 minutes per side for medium rare, 7 to S minutes for medium well.
8. Remove steaks
Let them rest for 5 minutes before slicing and serve with garlic mashed potatoes
*Spice Grill Blend
Ingredients
• 4 Tablespoons Kosher Salt
• 3 Tablespons Ground Ancho or Pasilla Peppers
• 2 Tablespoons Chopped Garlic
• 2 Tablespoons Sugar
• 2 Tablespoons
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Ground Black Pepper
• 1 Tablespoon Ground or Fresh Thyme
Preparation
1. Combine all the ingredients in a small bowl.
To order the best American Rib Eye we’ve been able to find go to: Organic Red Angus Rib Eye Steaks
To order a world class extra virgin olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
There’s no better Tex-Mex or Spanish dish than one made with Mole Sauce. Here’s an easy recipe for a sauce that’s usually very challenging to make from scratch. For a truly special Mole Sauce we suggest using one of Theo’s dark chocolates, which are organic, single source, and Fair Trade Certified.
Ingredients
• 4 1/2 cups chicken broth
• 3 tablespoons olive oil
• 1 cup finely chopped onion
• 3 tablespoons chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 1/2 tablespoons chili powder
• 3 tablespoons all-purpose flour
• 2 ounces dark chocolate, chopped
Preparation
1. Heat oil in a large saucepan over medium low heat.
2. Add onion, garlic, oregano, cumin and cinnamon.
3. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
4. Mix in chili powder and flour, stir for 3 minutes.
5. Gradually whisk in chicken broth.
6. Increase heat to medium high. Boil until reduced, about 35 minutes, stirring occasionally.
7. Remove from heat.
8. Whisk in chocolate; season with salt and pepper, if desired.
To purchase a single source, organic chocolate from Theo’s go to: Organic Chocolate from the Ivory Coast's Cacao
If you'd like to try one of the world's great extra virgin olive oils with this recipe go to: L'Autunno Blend Extra Virgin Olive Oil
Here’s a delicious cake recipe from Pastor Chuck of Maine. Pastor Chuck’s Organic Applesauce is made from apples he grows in his own organic orchard. His sauce just can’t be beat for full apple flavor. Organic spices give his applesauce its distinctive color & spicy taste.
Ingredients
• 1/2 cup unsalted butter, room temperature
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups Pastor Chuck’s Organic Applesauce
• 1/2 cup raisins
• 1 cup chopped walnuts
• Powdered sugar, optional
Preparation
1. Preheat oven to 350 degrees F.
2. In a mixer fitted with a whisk attachment, cream the butter.
3. Add the brown sugar and continue mixing.
4. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
5. In a separate bowl, sift together the dry ingredients.
6. Add to the creamed mixture alternately with the applesauce.
7. Fold in the raisins and walnuts.
8. Pour batter into a greased and floured loaf or tube pan & bake until firm to the touch, about 40 to 45 minutes.
9. Let cool in the pan, then turn it out, and dust with powdered sugar.
If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce
If you 'd like to purchase some amazing American Black Walnuts ready for cooking go to: Fancy Large Premium Black Walnuts
Not all the great cooks are chefs working in pricey restaurants. If you're really lucky you've got a friend like our friend Staci Ferber in Dallas. She can cook with the best of the them. We count the days after getting an invitation to her home for dinner. You would hardly think that cooking with a beer can would qualify as gourmet. Well, here's a special grilling recipe we cajoled from Staci after a a heavenly meal of succulent chicken. Don’t forget to recycle the can!.
Ingredients
• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite dry spice rub
• 1 can beer
Preparation
1. Remove neck and giblets from chicken and discard.
2. Rinse chicken inside and out, and pat dry with paper towels.
3. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
4. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
5. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
6. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on, or directly under, the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
7. Remove from grill and let rest for 10 minutes before carving.
Serves 4 people.
Joe, RJ and Paul from Original Juan Specialty Foods in Kansas City feature this BBQ recipe for shrimp.
Ingredients
• 2 ounces Bilardo brothers BBQ sauce
• 1 ounce unsalted butter
• 1 teaspoon Cajun blacking spice*
• 1 teaspoon chicken bouillon
• 6 ounces of beer
• 8 large shrimp, peeled & de-veined
Preparation
1. Melt butter in a medium skillet over medium heat.
2. Add Cajun blacking spice & shrimp.
3. Continue to cook until shrimp is done.
4. Serve over white or seasoned rice.
*Here's a traditional recipe for Cajun blacking spice that will work well for this recipe or a recipe for blackened catfish cooked Cajun style:
Ingredients
• 5 teaspoons paprika
• 1 teaspoon ground dried oregano
• 1 teaspoon ground dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon finely ground white pepper
• 1/2 teaspoon garlic powder
Preparation
1. Mix together and store in an air-tight container.
To purchase the award-winning BBQ sauce called for in this recipe go to: Bilardo Brothers Original Barbeque Sauce
This recipe comes from the Bar Harbor Jam Company located on beautiful Mt. Desert Island, Maine. Their 100% native wild blueberry products are for more than just dessert!
Ingredients
• 1/2 cup Bar Harbor Jam Company’s Wild Blueberry Syrup
• 1/2 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon fresh lemon rind
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Preparation
1. Combine all ingredients in a small bowl and stir until thoroughly blended.
2. Pour into a salad dressing carafe and chill.
3. Shake well before serving.
4. This goes great with fresh salads, steamed vegetables, fresh fruit salads, or grilled fish & chicken.
If you'd like to purchase some of the Bar Harbor Jam Company’s syrup go to: Wild Blueberry Syrup
If you'd like to try our favorite olive oil with this recipe go to: L'Autunno Blend Extra Virgin Olive Oil
The pickled vegetables from Tim & Helen Metzger’s Tillen Farms are grown in the fertile, volcanic soil of the Yakima Valley in Washington State. That rich soil is irrigated by pure river water running down from the Cascade Mountains, producing some of America's finest vegetables & fruits. This is a recipe from Tim & Helen for enjoying one of their most popular products.
Ingredients for 4 Servings
* 1 dozen small red potatoes
* Tillen Farms' Dilly Beans
* 1/2 cup wine vinegar
* Extra virgin olive oil, enough to coat
* Salt & pepper to taste
* 1/4 cup diced parsley
Preparation
1. Toss warm, blanched red potatoes with a good wine vinegar.
2. Let cool.
3. Mix Tillen Farm’s Dilly Beans with extra virgin olive oil, salt & pepper, & diced parsley.
Serves 4.
If you'd like to purchase some of the ingredients in this recipe just click on the items below:
Pickled Crispy Veggies VIP Gift Pack
L'Autunno Blend Extra Virgin Olive Oil
If you'd like to read the story of Tim & Helen Metzger's compnay go to: Tillen Farms
Here's a recipe we love because it's quick & we get to use our favorite raspberry jam. (Start to Finish: 20 minutes!)
Ingredients for 4 Servings
* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried sage, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* Natural skinless, boneless chicken breast halves (about 1 pound)
* Nonstick spray coating
* 1/4 cup Heidi’s Organic Raspberry Ginger Jam
* 3 Tablespoons orange juice
* 2 Tablespoons wine vinegar
Preparation
1. Combine thyme, sage, salt, and pepper; rub over chicken pieces, coating evenly.
2. Spray a 10-inch skillet with nonstick coating.
3. Add chicken to skillet.
4. Cook chicken over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once.
5. Remove from skillet; keep warm.
6. Stir together jam, orange juice, and vinegar; add to skillet.
7. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency.
8. Serve chicken with sauce.
Makes 4 servings.
If you'd like to purchase the organic jam we use for this recipe go to: Heidi's Organic Raspberry Ginger Jam
If you'd like to read about Heidi's methods and her brother's incredibly sustainable farm go to: Heidi’s Raspberry Farm
The husband & wife team of Sue Ellery & Tom Hunter of Stella Cadente Olive Oil recommend you give this recipe a try using the world class olive oil they produce on their sustainable farm in northern California’s Mendocino County.
Ingredients for 4 Servings
* 1 pound f Fresh Sole
* 3 Shallots, peeled & sliced thin
* ¼ cup Stella Cadente L'Autunno Blend Extra Virgin Olive Oil
* 1 cup of dry, white table wine, Pinot Grigio or Pinot Blanc, or similar wine
* ¼ cup minced, fresh Italian flat-leaf parsley
* Salt & pepper to taste
Preparation
1. Heat frying pan over medium heat and add Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil.
2. Add thinly sliced shallots and sauté until shallots are wilted and just starting to carmelize.
3. Add one cup of dry, white table wine, preferably the wine you like to drink with the meal.
4. Reduce wine until it is almost gone.
5. Lay the fish in a single layer, give a grind or two of cracked black pepper and cover.
6. Cook on medium heat for 4 minutes and be careful not to use too much heat and burn the fish.
7. After the 4 minutes is up, remove pan from heat, leave covered and undisturbed for 2 additional minutes.
8. Serve on a plate and spoon some of the sauce over the fish.
9. Top with minced parsley, and serve with crusty French bread to soak up the sauce and wine.
If you’d like to purchase Stella Cadente's award-winning olive oil got to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to know more about Sue & Tom's quest to make some of the world's best oils go to: Stella Cadente Olive Oil
Fisherman Mike Kelley & his wife Vickie present the catch from their boats on the freshwaters of Tennessee with this recipe.
Ingredients for 4 Servings
* 2 eggs
* 2 tbs. of finely chopped parsley
* 1 large red onion, very finely chopped
* 4-5 teaspoons of Kelley's Katch Fresh Paddlefish Caviar per person
* 2/3 cup sour cream
* 1 lemon quartered (optional)
Preparation
1. In a saucepan of cold, salted water, bring eggs to a boil, reduce heat and simmer for 10 minutes.
2. Drain eggs, cool under cold running water and drain again.
3. Shell eggs and carefully remove the yolks.
4. Finely chop both the whites and the yolks separately.
5. Arrange the egg whites, yolks, parsley, and onion around the rim of four individual plates.
6. Add the caviar to the center of the plates just before serving.
7. Sour cream and lemon wedges can be placed in bowls for passing along with a basket of toast points or blinis.
Serves 4
If you'd like to try the great American caviar from Kelley's Katch go to: Fresh Paddlefish Caviar
If you'd like to find out what makes Mike Kelley's caviar so special go to: Kelley’s Katch
We wish we could rememberwho gave us this delicious dish so we could give credit to where credit is due!
Ingredients
* 2 racks of lamb (8 ribs each)
* 1/2 cup Dijon-style mustard
* 2 tbs. sodium-reduced soy sauce
* 1 tbs. olive oil
* 2 cloves garlic, minced
* 1 tsp. dried rosemary leaves
* 1/4 tsp. dried ground ginger
Preparation
1. Trim fat from lamb.
2. In a small bowl stir together mustard, soy sauce, olive oil, garlic, rosemary and ginger.
3. Place lamb, fat side up, on a rack in a shallow roasting pan.
4. Insert thermometer and brush on mustard mixture.
5. Roast in pre-heated oven at 375 degrees for 30-35 minutes per pound.
6. Meat thermometer should register 145-150 degrees for medium-rare.
7. Let stand for 5 to 10 minutes before carving.
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
Dave, from Dave's Gourmet, Inc., originally developed his award winning sauces in his small restaurant near the University of Maryland. He produced unique flavors with fresh specialty ingredients and a slightly insane perspective!
Ingredients
* 2 tbs. vegetable oil
* 3 garlic cloves, chopped
* 2 onions, chopped
* 1 green bell pepper, chopped
* 3 pounds beef
* 1 tsp. ground cumin
* 1 tsp. ground oregano
* 1 tsp. Temporary Insanity Sauce
* 10 tomatoes, peeled and chopped
* 1 can of beer
Preparation
1. Heat oil in a large, heavy skillet.
2. Add garlic, onions, and green pepper, saute until soft, about 5-7 minutes.
3. Add beef and lightly brown on all surfaces, drain excess fat.
4. Add remaining ingredients.
5. Partially cover skillet so steam can escape and simmer for 1 hour.
6. Stir occasionally to prevent sticking; skim off fat that rises.
7. Let sit, tightly covered, for an hour after cooking is complete.
8. Serve with cornbread or cheese biscuits.
9. Yields six servings.
If you'd like to purchase the award-winning hot sauces from Dave's Goumet go to: Great American Hot Sauce Collection
If you'd like to read about Dave's journey to becoming America's premier hot sauce maker go to: Dave’s Gourmet
Maine's 'Pastor Chuck' provides this recipe for healthful and delicious snacking.
Ingredients
* 1/4 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 1/2 cup quick cooking oats
* 1/2 cup Pastor Chucks Organic Apple Butter
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 tsp. salt
* 2 tablespoon milk
* 1/2 cup hazelnuts, chopped
* 1/2 cup golden raisins
Preparation
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar.
3. Beat in eggs, oats and apple butter.
4. Combine dry ingredients.
5. Gradually add dry ingredients to the creamed mixture along with the milk.
6. Beat until blended.
7. Stir in nuts and raisins.
8. Chill well for one hour.
9. Drop by teaspoonfuls onto a lightly greased cookie sheet.
10. Bake at 350 degrees for 15 minutes.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck
Sharing her love for the fig, Sondra Bernstein brings you a taste of her Sonoma restaurant, 'the girl & the fig' with this recipe.
Ingredients
Dough:
* 1 1/4 cups warm water
* 1/2 tbs. yeast
* 1 teaspoon sugar
* 1 teaspoon salt
* 4 + 2 teaspoons extra virgin olive oil
* 3 1/2 cups flour
Toppings:
* 2 tablespoons semolina flour or corn starch
* 1 jar Black Mission Fig Jam
* 1 cup prosciutto, thinly sliced
* 1/2 cup grilled red onions
* 8 tablespoons crumbled Roquefort cheese
* 2 tablebspoons extra virgin olive oil
Preparation
1. Place warm water in bowl and sprinkle yeast and sugar over the top
2. Allow mixture to foam then put it in a food processor with all other dough ingredients except the oil.
3. If needed, add more flour or water as you work the dough, forming a smooth ball.
4. Coat a large bowl inside with remaining oil, roll dough ball around it to coat.
5. Cover with a damp towel, place in a warm area to rise.
6. When double in size (1 1/2 hours), punch dough down, recover and let rest for 30 minutes.
7. Preheat oven to 500 degrees
8. Divide dough ball in half and roll out pieces to 1/4 to 1/2 inch thick.
9. Sprinkle baking pan with semolina flour and set dough on top.
10 Cover evenly with topping ingredients placing cheese on last.
11. Bake until brown for approximately 10 minutes.
12. Yields two 12” pissaladieres.
To purchase fabulous fig jam from Sonoma's 'the girl & the fig' restaurant go to: Black Mission Fig Jam
People are usually taken aback by the sound of this recipe but one little taste convinces them just how delicious it is. Great for entertaining. A cheesecake with barbeque sauce in it is a real conversation piece.
Crust:
1 C. graham cracker crumbs
1/4 C. butter, melted
2 to 3 T. sugar
Combine well and press into a greased 8 x 8 pan. Set aside. Preheat oven to 300 degrees.
Filling:
8 oz. cream cheese, room temperature
3/4 C. evaporated milk 1/2 C. sugar
2 T. flour
2 tsp. vanilla
1 egg
1/3 C. Jersey Mary
1/2 C. lite canned peaches, well drained & pureed.
Put the 1st 6 ingredients into a blender and mix well. In a small saucepan combine the Jersey Mary and peaches and reduce by1/3. Let cool. Now add 1/2 the vanilla mixture into the pan and mix the other half with the Jersey Mary reduction. Pour this as a swirl over the top. Bake for 40 - 45 min. or until set. Let cool.
Glaze:
You can make this while your cake is baking.
1/4 C. Jersey Mary
1/4 C. strawberry preserves, unsweetened.
Melt these together in a small saucepan and thicken by reducing slightly. Let cool completely. Top off the cooled cheesecake with the glaze. Refrigerate at least 3 hours before serving. Optional: A little fresh whipped cream with some softened mascarpone folded in is a perfect crowning touch.
If you'd like to purchase some of the best BBQ sauce we've ever tried go to: Jersey Mary's Barbeque/Baking Sauce
(photo by Rick Tango)
As Prepared for American Feast's Family BBQ
Ingredients for 3 to 4 Servings
* 1 Natural Chicken cut into 6 pieces & rinsed under cold running water
* 1 Lemon cut into 1/8 inch round slices
* Juice from 1 Lemon
* Coarsely Ground Black Peppercorns
* 1 Sliced Scallion
* 2 Finely Chopped Garlic Cloves
* 1/4 Cup of Extra Virgin Olive Oil
* 1 Teaspoon of Sea Salt (or to taste)
Preparation
Marinade:
1. Begin marinating at least 2 hours before grilling.
2. Marinating may begin up to 24 hours before grilling.
3. Place the lemon slices, lemon juice, crushed black peppercorns, scallion, chopped garlic and salt in a large bowl.
4. Add the olive oil and whisk all the ingredients together.
5. Toss the chicken pieces into the marinade mixture.
6. Cover with plastic wrap and refrigerate.
Grilling Outdoors:
1. Heat the grill.
2. Remove the chicken from the marinade and place on the hot grill.
3. Turn every 5 minutes to insure even cooking.
4. Cover the grill and leave the vents open.
5. Chicken should be evenly browned.
6. Chicken's internal temperature should be 150 degrees.
(photo by Rick Tango)
We prepared this Big Easy classic for our family and friends at American Feast’s New Orleans Night Party. It's another of the recipes we learned at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan. Chef Rossi taught us well and we’ve been pleasing our guests with Creole Chicken ever since.
Ingredients for 6 Servings
* 6 Boneless Chicken Breasts
* Flour
* 2 tbsp. of Canola Oil
* 3/4 Cup of Spanish Onion - Medium Dice
* 3/4 Cup of Celery - Medium Dice
* 3/4 Cup of Green & Red Peppers - Medium Dice
* 1 tsp. of Garlic - Minced
* 1/2 Cup of Tomato Sauce
* 2 Cups of Tomatoes - Peeled & Chopped
Dry Ingredients
* 2 Ct Bay Leaves
* 1/4 tsp. Black Pepper
* 1/4 tsp. Cayenne Pepper
* 3/4 tsp. Dried Thyme Leaves
* 1/4 tsp. Sea Salt
Preparation
Creole Sauce
1. Saute peppers, onion & celery in canola oil until they start to sweat.
2. Add in dry seasonings.
3. Add & stir in tomato products.
4. Taste & adjust seasonings to taste.
5. Let simmer 15 minutes.
Chicken Breasts
6. Dredge chicken breasts in flour.
7. Saute chicken in canola oil.
8. Drain excess oil.
9. Add in Creole Sauce & finish cooking 6-8 minutes.
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
1 1/2# Pork Tenderloin
1 # new red potatoes, halved or fingerlings (lightly tossed in olive oil)
2 large sweet onions, sliced thin
2 tart , firm apples, peeled, cored and sliced
1 C. Jersey Mary sauce
2.T canola oil
salt and fresh pepper (Optional for the Garlic Lover)
2 or 3 large cloves garlic, crushed (Another option)
3 T. Port wine or Marsala
Salt and pepper pork and rub with garlic if using. Place in gallon baggie and add 1/4 C. Jersey Mary and marinade from 2hours to overnight. Preheat oven to 400 degrees. Line a 9 x 13 pan with foil for easy clean-up and coat with cooking spray. Place pork in the pan and surround with the potatoes and put in the oven. Baste both with Jersey Mary every 15 min. Roast about 45 min. until instant read thermometer is 150 to 155. Let rest 5 min. before carving. While the roast is in the oven, saute the onions in oil in a heavy skillet, over medium heat. Stir occasionally until dark golden brown, about 30 min. When the onions are almost done add the apples to wilt slightly. (If you are using the wine now is the time to deglaze your onion pan, cook in the wine out about 10min.) Add 1/2 to 3/4 C. Jersey Mary to the pan and heat through. Slice pork on an angle arrange on a platter with the potatoes and top with the compote.
Serves 4. Enjoy!
To order one of the finest BBQ sauces we've ever tried go to: Jersey Mary's Barbeque/Baking Sauce
Allison Goldberg of the New England Cranberry Company offers this recipe using one of their natural, innovative products created with the American Cranberry, native to their state of Massachusetts.
Ingredients
* 1 Small round of Brie cheese
* New England Cranberry Pepper Jelly
* Ready to use pastry dough
Preparation
1. Preheat oven to 325 degrees
2. Unwrap and unroll ready to use dough, then roll it out so it is big enough to completely cover cheese.
3. Place Brie round in middle of dough and spoon New England Cranberry Pepper Jelly on the top surface.
4. Bring corners of the dough to center of the cheese to cover and seal.
5. Any extra dough can be rolled out, cut with cookie cutter designs and used to hide pastry seams.
6. Slide onto baking sheet and bake in oven for 15 minutes.
If you'd like to purchase one of the New England Cranberry Company very popular jelly go to: Cranberry Pepper Jelly
To read about the New England Cranberry company & the great health benefits of cranberries go to: New England Cranberry Company
New this month from YAHOO! is YAHOO Food aimed at the everyday cook.
Expect content (including video) from the likes of Martha Stewart, Rachel Ray and Wolfgang Puck.
And recipes, recipes, recipes!
YAHOO! Food link here.
If you're looking to celebrate a vegetarian Thanksgiving, you need a good tofu turkey recipe. I found one at allrecipes.com. I did not try it myself but under the recipe are comments from people who did and...Mikey likes it! Link here.
Hey, Chefs!
This was originally put up as a Halloween idea but I think it can work anytime you want a festive party atmosphere. Particularly if you are serving Mexican food!
Chelsie Kenyon at About.com provides detailed instructions for this recipe.
Sugar Skulls - About.com
Recipe from Joan Nathan's new book "The New American Cooking" (Knopf; $35)
Nathan was introduced to this omelet for breakfast in the foothills of the Ozarks, where she went thinking maybe nothing had changed in the last 30 years. Marion Spear, an herbalist in Fox, Ark., proved her wrong, picking fresh greens from her garden to prepare the omelet based on her latest inspiration, Japanese cooking.. The omelet tastes best with absolutely fresh herbs and vegetables steamed in a thin layer of egg in a minimal amount of oil, Nathan says. You can substitute spinach, dill, basil or parsley for the herbs and bitter greens and tomatoes for the mushrooms. Serve the omelet alone for brunch, or with fresh salsa and bread for lunch.
5 large eggs
1 tablespoon unsalted butter
2 ounces grated Cheddar cheese
1 handful (about 1/2 cup OR 1 1/2 ounces) chopped mustard greens
1 handful (about 1/2 cup OR 1 1/2 ounces) chopped arugula
1/4 cup chopped fresh cilantro
3 green onions, minced
3 shiitake mushrooms, diced
Salt and freshly ground pepper to taste
Break eggs into a medium bowl and mix well.
Heat butter in a 10-inch nonstick frying pan (see Note) and swirl it around to coat bottom. Carefully pour eggs into pan and turn heat to medium-high. Sprinkle cheese on one half of omelet 2 inches from edge.
When eggs are cooked on bottom and around edge but still a bit liquid in middle, arrange mustard greens, arugula, cilantro, green onions and shiitake mushrooms on top of cheese. Gently fold one half of egg mass on top of other half. Remove from heat and let steam 3 to 5 minutes, until greens are wilted. Then return to heat 1 to 2 minutes to make sure omelet is warmed through. Season with salt and pepper and serve immediately.
Makes 2 to 3 servings
From the kitchen of Board Certified Clinical Nutionist Renee Simon, pasta you don't have to feel guilty about. If you really want to be good, use whole grain pasta. I wasn't that good.
Farmer's Market Pasta
2/3 cups chopped broccoli, or broccoli and cauliflower
1 small onion, chopped
2/3 carrots, peeled and sliced thin
1 chopped red bell pepper
2 cups snow or snapped peas, trimmed
2 gloves of garlic, minced
1 table spoon extra virgin olive oil
salt and pepper
¼ tea spoon, each dried, basil and oregano
2 handfuls of fresh spinach or arugula
1-2 seeded tomatoes, chopped into fine dice
3-4 grilled chicken breast, sliced across the grain
8-12 oz. cooked whole wheat pasta, linguini or bow-tie work well
¼ cup milk or 2 table spoons heavy cream
Freshly grated Parmesan cheese
Chopped fresh basil and/or chives for garnish
Wash and prepare all vegetables. Heat olive oil in a large skillet or wok over medium heat. Add carrots, onions and broccoli and cook, stirring often. Season with salt, pepper, and dried herbs. Add bell pepper, garlic and peas, stirring constantly. Add cooked pasta and sliced grilled chicken, tossing together. Turn the heat to medium high and stir in the milk or cream, freshly grated Parmesan cheese and the spinach and tomatoes, continuing to stir. Serve immediately with chopped fresh herbs, and extra cheese at the table.
For variety, use slices of baby squash or fresh mushrooms.
For more delicious nutritious recipies, here is the link to Renee's recipe page. Link.
The Ellis Island Immigrant Cookbook by Tom Bernardin is best summed up in it’s subtitle – “The Story of Our Common Past Told Through the Recipes and Reminiscences of Our Immigrant Ancestors.” Link to book site. Latest edition 2003.
Back in 1991, my mother-in-law Jacqueline Deasy was honored to have one of her family recipes included. Here is her story and recipe.
From Jacqueline A. Frost Deasy of Port Jefferson, New York:
My grandfather’s name was Nicolas Melissinos. My grandmother was Daisy Welsh Melissinos, and my mother was Chrisula Melissinos Frost.
My Greek grandfather and English Grandmother arrived at Ellis Island in 1904. They had met and married in London, England, and came over with their first child, a two-year old daughter, Chrisula. When the immigration procedures were over they found themselves finally on the New York City dock and hadn’t the vaguest notion of how to get in touch with Greek friends in the city or where they were located. My grandfather decided to leave my grandmother and the baby on the dock by the luggage and go find his friends’ neighborhood so they could temporarily settle in.
Because he had trouble finding the area he was looking for, my grandfather took several hours to locate the address he had carried with him from London. When he finally arrived back on the dock, there was my grandmother and their daughter sound asleep on top of the pile of luggage on the, by now, empty dock and totally unaware of their surroundings. My grandfather repeated the story many times – the picture of them huddled together asleep on the luggage amused and impressed him so strongly.
This is a Greek recipe from my grandfather, Nicolas Melissinos
Ellis Island Lamb & Macaroni
Ingredients
• Leg of lamb – any size
• Large can of whole tomatoes
• 1 Pound Ditalini macaroni, #39 or #40
• Salt
• Pepper
• Smidgen of oregano
• Small cuts of garlic
Preparation
Salt and pepper top of lamb, cut and insert small garlic pieces in top fatty skin. Roast lamb in a 350 degree oven for 1 ½ hours (to your taste). When cooked, take lamb out of roasting pan and put aside covering with foil to keep warm. Keep the oven on at 400 degrees. Put roasting pan with meat juices on burner on top of stove; add can of tomatoes (breaking tomatoes down with a fork); add approximately ½ can of water, seasonings, and heat till simmering point (on medium heat). When simmering, add macaroni, stir and immediately take off the stove and put into oven for a total of 20 minutes – stirring once after 10 minutes in the oven. Meanwhile, carve lamb so that all is ready at once and serve immediately.
I love the Weekly World News. The incredible headlines usually make me laugh. As a matter of fact, I have purchased it from time to time, only to find out that the alien baby was discovered in a cave in Peru and not in any place I can get to easily to verify. But when I saw another paper pushing "The Diet Code: Revolutionary Weight Loss Secrets from Da Vinci and the Golden Ratio by Stephen Lanzalotta (Warner Wellness, 356 pages, $25)", I said, now THAT is outrageous! So did Karen Heller of the Philadelphia Inquirer.
Feeding the Appetite for Diet Books - Philadelphia Inquirer - (includes a recipe for Cilantro Chicken with Nuts - reprinted from The Sonoma Diet (Merideth Books)
abc news entertainment - article
[thank you - diet-blog]
Another recipe from Joan Nathan's highly recommended new book "The New American Cooking" (Knopf; $35). See previous item here.
GUATEMALA-INSPIRED FRIED CHICKEN
The following is Nathan's version of the wildly popular Pollo Campero (Country Chicken) made by a Guatemalan fried-chicken company of that name, that she says has created a sensation within the Latin American communities in the United States. After being marinated in lemon, garlic, oregano and other strong seasonings, the chicken is dipped in flour and fried.
1 (3-pound) chicken, cut into 8 pieces
Juice of 1 lemon
3 cloves garlic, thoroughly crushed
1 teaspoon ground cumin
2 tablespoons dried oregano
2 tablespoons kosher salt
1/2 teaspoon ground black pepper
Vegetable oil for deep-frying
1 cup cake flour
Sprinkle chicken with lemon juice, then rub in garlic and sprinkle on cumin, oregano, salt and pepper. Place in a bowl and refrigerate, covered, overnight.
When ready to cook chicken, heat about 5 inches of oil to 340 degrees F in a wok or deep pot.
While oil is heating, dip chicken in flour briefly, shaking off any excess flour.
Fry, turning once, until golden brown, about 6 minutes per side. Remove chicken pieces from oil with tongs and drain on paper towels. Eat immediately.
Makes 6 to 8 servings
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