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.

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

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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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.

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

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, email Jeff Deasy at jdeasy@americanfeast.com

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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.)

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

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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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.

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

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

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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

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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

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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.

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

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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.

“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

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

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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

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Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)

No need to wait for the next Cinco de Mayo to have fun entertaining with this recipe for Mexican-inspired quesadillas, any occasion will do. It was created by Chefs Mary Sue Milliken and Susan Feniger and serving them at any gathering of family and friends is sure to get a great response.

It's a wonderfully healthy creation that delivers a terrific blend of flavors. Thanks to our friends at the California Avocado Commission for being kind enough to send it to us!

Ingredients for 6 Servings

• 1⁄8 Cups shredded, roasted chicken
• 1⁄3 Cup canned black beans, drained
• 3⁄4 Bunch green onions, white and light green parts only, thinly sliced
• 3⁄4 Bunch cilantro, roughly chopped
• 2 1⁄4 Tablespoons minced, canned chipotle chiles
• 1 1⁄2 Tablespoons red wine vinegar
• 3⁄4 Tablespoon extra virgin olive oil
• 3⁄4 Teaspoon sea salt
• 3⁄8 Teaspoon freshly ground black pepper
• 1 1⁄8 Cups grated Mexican manchego cheese
• 3⁄4 Cup grated panela cheese
• 3⁄8 Cup grated cotija cheese
• 3 10-inch flour tortillas
• 1 1⁄2 Tablespoons unsalted butter, melted
• 1 1⁄8 Ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices

Preparation

1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.
2. Mix cheeses together in a bowl.
3. Lay tortillas on a counter and brush with melted butter.
4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices.
5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas.
6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.

Avocado Citrus Crema

Ingredients
• 3⁄4 Ripe Fresh California Avocado, seeded, peeled and quartered
• 3⁄8 Cup light sour cream
• 3⁄4 Lime, juiced
• 3⁄8 Orange, juiced
• Sea salt & freshly ground black pepper, to taste

Preparation
1. Combine ingredients in a blender or food processor and blend until smooth.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

A serving has 450 Calories and delivers these Daily Values: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%

Copyright Courtesy of California Avocado Commission

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil

To purchase the manchego cheese that was a Gold Medalist at the World Cheese Awards in London and twice a First Place winner at the American Cheese Society, go to: Solé GranQueso

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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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:

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

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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.

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

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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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

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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

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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 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

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

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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.

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

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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 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

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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.

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

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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

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(©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.

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

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

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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

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

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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.

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

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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 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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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 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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Orecchiette with Braised Kale, Fire Roasted Tomatoes & Grilled Sausage (photo courtesy of Muir Glen® Organic)

The change of seasons here in the Northeast couldn’t have been more evident than they were yesterday during a visit to the farmers market. A splendid variety of seasonal squash now far outnumbers fresh tomatoes, the fruit often taken for a vegetable. The squash are very welcome of course, but those luscious Summer tomatoes will be missed!

The recipe below is the creation of Chef Will Gilson of Boston’s Garden at the Cellar. The Chef is dedicated to presenting farm-to-table dining at his eatery, where much of the ingredients arrive fresh from his family’s farm in Groton, Massachusetts. He developed this recipe at the behest of the folks at Muir Glen, after visiting the Italian farm where their organic, limited-edition tomatoes are grown. He says that unlike most tomatoes grown for canning, the Meridian Ruby tomatoes at the farm are delicious when eaten right off the vine.

Chef Will Gilson's Orecchiette with Braised Kale, Fire Roasted Tomatoes & Grilled Italian Sausage

Ingredients for 4 Servings

• 3 Italian sausages (about 3/4 lb)
• 1 Pound uncooked orecchiette (tiny disk) pasta
• 2 Eggs
• 2 Egg yolks
• Grated peel of 1 medium lemon (2 to 3 teaspoons)
• 1 Teaspoon salt
• 1/2 Teaspoon ground pepper
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon finely chopped garlic
• 1/4 Cup finely diced onion
• 2 Bunches kale, washed, rough chopped (about 6 cups)
• 2 Cans (14.5 oz. each) Muir Glen® Organic or Meridian Ruby™ Fire Roasted diced tomatoes, undrained
• 1 Cup shredded Parmesan cheese

Preparation

1. In 10-inch nonstick skillet, cover and cook sausages over medium heat about 15 minutes or until no longer pink in center. When cool enough to handle, cut into 1/2-inch slices.

2. Cook and drain pasta as directed on package, reserving 1/2 cup of the hot pasta water. In 1 1/2-quart saucepan, vigorously stir eggs, egg yolks, lemon peel, salt and pepper with wire whisk; slowly beat reserved hot pasta water into egg mixture. Heat over low heat, stirring constantly with wire whisk, for about 10 minutes until sauce is creamy and thickened.

3. Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Cook garlic in oil 1 to 2 minutes or until garlic starts to become toasted. Add onion, kale and tomatoes; cover. Cook 5 to 10 minutes, stirring occasionally, until kale is wilted and soft. Remove from heat. In extra-large serving bowl, stir sausage slices, cooked pasta, kale mixture, Parmesan cheese and sauce.

To learn more about premium tomatoes and tomato sauces for year round culinary creations, go to: Muir Glen®

To learn more about world class, handcrafted 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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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 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

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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.

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

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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.

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

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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.

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

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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.

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

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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

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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

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Fresh Crab (photo by Schmitee, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

Quick!. How many dishes can you name that owe their fame to the moniker of the person credited with inventing the dish? Caesar Salad. Pavlova. Chicken Stroganoff. Oysters Rockefeller. Every one of these recipes was named for the person who either invented the dish, or revered it.

Cause, like we keep telling you, on the Silver Cloud, you do not have to suffer. We’re gonna give you a series of these famous dishes which taste great and will help you stick to your diet with aplomb. Stay tuned for some of the other dishes mentioned above, as well as other recipes to make you glad you’re on your Silver Cloud.
Crab Louis Recipe

Ingredient for 4 Servings

• 3 Cups mesclun salad greens
• 1 Pound fresh jumbo lump crab meat, picked over (Blue, Dungeness or Swimming)
• 4 Medium tomatoes, quartered
• 4 Hard-cooked eggs, peeled and quartered

Louis Dressing

• 1 Cup mayonnaise
• ¼ Cup heavy cream, whipped
• 2 Tablespoons minced scallions
• 2 Tablespoons minced parsley
• 2 Tablespoons minced tomato
• 2 Tablespoons minced green bell pepper
• 2 Teaspoons lemon juice + grated zest of half a lemon
• 1 Teaspoon prepared horseradish
• Sea salt and coarse ground pepper to taste

Preparation

On dinner plates, divide the salad greens, mound crab on top, then stir together dressing and spoon over the crab. Garnish each plate with tomatoes and eggs.

Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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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.

This recipe comes from their newly released book, “25 Essentials: Techniques for Grilling Fish.” The book is an inexpensive “must have” for those who love both seafood and outdoor grilling.

Ingredients for 8 Servings

• Eight 1¼ to 1½-pound Maine Lobsters
• Extra virgin olive oil
• Kosher or sea salt & freshly ground black pepper to taste
• ½ Cup chopped fresh flat-leaf parsley
• 2 Lemons, quartered

Preparation

1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head, or do it yourself with a chef's knife.
2. Prepare an indirect hot fire in a grill. Oil the grill grates.
3. Brush both sides of the lobsters with oil. Place the lobsters cut side down on the grill for 4 or 5 minutes, or until you see grill marks. Turn the lobsters over and cook until the flesh is firm and white, another 3 to 4 minutes. If the lobster is not done, move to the indirect side of the grill and continue to cook for several more minutes until the desired doneness is reached. Do not overcook or the meat will be rubbery.
4. Place flesh side up on plates or a platter, drizzle with olive oil, season to taste with salt and pepper, and sprinkle with the parsley. (Of course, if you have your heart set on drawn butter with your lobster, who are we to deny you?) Serve with quartered lemons so each diner can squeeze lemon juice on the lobster, if desired.

For more info about the book in which this recipe is included, go to:25 Essentials: Techniques for Grilling Fish

To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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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 total preparation time is only 30 minutes, which includes grilling. A hungry Dad should love this hearty meal of 566 calories, and be left with plenty of room for a hefty slice of cake for dessert.

Ingredients for 4 Sandwiches

• 2 Skirt steaks (8 to 10 ounces each)
• 1 Medium, sweet yellow onion, cut in 1/4-inch slices
• 2 Small tomatoes, cut in 1/4-inch slices
• 2 Tablespoons canola oil
• Salt & freshly ground black pepper, to taste
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 2 Teaspoons chopped fresh thyme leaves
• 4 Pieces of baguette (6-inches in length), sliced in half lengthwise & lightly toasted
• *California Avocado Blue Cheese Spread (see make-ahead recipe below)
• ½ Ripe fresh California avocado, thinly sliced, for garnish
• 4 Fresh thyme sprigs, for garnish
• Cracked black pepper, for garnish

Preparation

1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
2. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
3. Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 minutes per side for rare. Allow steak to rest several minutes on a cutting board.
4. Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
5. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
6. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
7. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
8. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

California Avocado Blue Cheese Spread

Ingredients

• 2 Ripe fresh California Avocados, halved, seeded and peeled
• 4 Ounces Roquefort or similar blue cheese, room temperature
• 2 Tablespoons freshly squeezed lemon juice
• 4 Dashes hot sauce
• 1 Teaspoon freshly ground black pepper
• Salt, to taste

Preparation

1. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.
2. Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread, or other sandwiches.

Copyright ©, Mary Sue Milliken and Susan Feniger, courtesy of California Avocado Commission

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil

If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar

If you’d like to try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese

If you'd like to purchase the award-winning hot sauces from Dave's Goumet go to: The Great American Hot Sauce Collection

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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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.

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

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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.

“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

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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.

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

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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.

“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

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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 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

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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.

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

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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.

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

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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.

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

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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.”

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

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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

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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.

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

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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

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(© image courtesy of California Avocado Commission)

It has been a wonderful holiday season of indulging in rich foods and desserts with nary a care for calories or fat, but we are very pleased that our friends at the California Avocado Commission sent us this relatively light recipe with their best wishes for a joyful holiday season and a healthy, happy New Year.

If weight-loss is on your list of New Year’s resolutions, each serving delivers just 390 calories, a low level of fats, plenty of healthy nutrients, and more than ample flavor to evoke a festive spirit. As our friends put it, “This festive dish is sure to delight your guests. Serve it as a side with chicken or as an entree for lunch. Pair it with a glass of crisp Sauvignon Blanc. Bon appetite!”

Ingredients

• 4 Tablespoons butter
• 1/2 Cup regular rice
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped celery
• 1Cup boiling chicken stock
• 1/2 Teaspoon salt
• 1 Egg beaten
• 1 Cup grated aged Red Spruce Cheddar Cheese
• 1/4 Teaspoon Worcestershire sauce
• 1/2 Cup chopped fresh parsley
• 3 Ripe, fresh California Avocados, peeled, seeded and halved
• 1/2 Cup fine dry bread crumbs

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Preparation

1. Heat half of the butter in a medium saucepan.
2. Add rice and cook until rice is golden, stirring.
3. Add onion and celery and continue cooking gently for 3 minutes, stirring.
4. Add chicken stock and salt, cover and simmer 20 minutes or until rice is tender (if rice is still very moist cook with cover off for a few minutes).
5. Remove from heat.
6. Stir egg, cheese and Worcestershire sauce together with a fork and mix into the rice along with the parsley.
7. Heat oven to 350 Degrees F.
8. Place avocado in a shallow baking pan and add 1/4 inch hot water to the pan.
9. Spoon rice mixture into hollows of avocados.
10. Melt remaining butter and combine with bread crumbs. Sprinkle over rice mixture.
11. Bake 20 minutes or until crumbs are browned and avocados are hot.

Nutrition Facts:
Nutrition Information Per Serving: Calories 390; Total Fat 30 g (Sat 11 g, Trans 0 g, Poly 3 g, Mono 14 g); Cholesterol 85 mg; Sodium 460 mg; Potassium 619 mg; Total Carbohydrates 21 g; Dietary Fiber 8 g; Total Sugars 2 g; Protein 11 g; Vitamin A 1080 IU; Vitamin C 17 mg; Calcium 188 mg; Iron 2 mg; Vitamin D 2.3 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.2 g

To learn more about California avocados, their heath benefits & growing an avocado tree, go to: California Avocado Commission

To purchase one of Roth Kase's finest artisanal creations, go to: Red Spruce Cheddar - Aged 7 Years

To view all the recipes on the American Feast web site, go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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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

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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.

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

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(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

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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:

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

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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.

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

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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"

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

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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

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(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.

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

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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.

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

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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

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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

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(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

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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

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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.

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

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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

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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.

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

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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.

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

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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.

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

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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

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(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.

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

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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

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(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.

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

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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.

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

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(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.

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

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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

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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.

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

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(© 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 awa