Star of FIFA Ranch Dressing

 It;s not Messi.It's not Renaldo. It's ranch dressing that's the star of the FIFA games International guests are going mady crazy over this new American classic.Have they fallen for the silky texture and the tangy unique flavor! Absolutely! They're addicted to it as much as we are.

Why this phenomena?It seems every FIFAs host country has a stand out dish or flavor When the 2002 soccer games were played in Korea the world discovered Korean crispy fried chicken, South Africa introduced the jerly like Bolton during the 20210 games while Rio's icy caipirinha cocktail quenched thirsts in 2014.The host country , including us has a dish that appeals to the world. This is definitely ranch dressing.It's hard not to like it. There's a a tang to it that makes it the perfect foil for raw veggies and great for dipping onion rings into..It's the combo of lemon juice, sour cream and mayo.Yet the prominent flavor is the piquant addition of buttermilk that makes it stand out.Other salad dressings like French and Thousand Island have a cloying sweetness to them  which can overpower salads, wraps and veggies.Ranch Dressing doesn't do this It's perfect, [specially with crudites and even pizza crust or focaccia. Keep in mind that there's the dip which is thicker and the dressing. The dip can be thinned with a little bit of milk or butter milk to turn into a dressing.

How did ranch dressing come to be>It was invented by Steve Henson, a Thayer Nebraskan who worked as a plumbing contractor in the Anchorage Alaska, while cooking for his work crews. He retired from plumbing at the age of thirt-five and moved with is wife ,Gayle, to Santa Barbara, California where in 1956 he bought a guest ranch in San Marcos Pass, in the Santa Ynez mountains in Southern California. He renamed it Hidden Valley Ranch. He served the dressing at his steakhouse, also named Hidden Valley . Guests loved it and requested jars of it to take home. The first commercial customer was his friend Audrey Ovington, owner of  the famed Cold Spring Tavern a stagecoach stop from 1865 turned eatery. By 1957 Henson was selling the e dry ingredients in packets.Kraft Foods and General foods, both giants in the food industry, jumped on the Ranch bandwagon too.The dressing exploded in the Eighties with Doritos ushering in a ranch flavored chip/ By 1992 it surpassed Italiam dressing as the country's most favorite dressing.Now it';s an international favorite. which will surely be replicated throughout the world.

Ranch dressing is now the star of the games and of the summer. Serve some at your next barbecue .It;s perfect with veggies or a lush salad . 

To matoes Provencale A New Spin

 One of the best summer dishes is tomatoes Priovencale. This southern French dish is rich with tomatoes and herbs along with crunchy breadcrumbs.  It s a great side but also perfect on its' own. Yet it is time to update e the recipe bit.

My local farmer's market has the best tomatoes.They're beefsteaks , and as large as softballs.The slices are huge and perfect for this dish.

These are cooked in a mix of olive oil and Melt plant butter. They;re arranged in a circular pattern in the skillet.

Add a dab of more butter before scattering on the breadcrumbs. This produces a lively juicy sauce. as the tomatoes cook.

Instead of traditional breadcrumbs I used Stop & Shops Panko Itlaian style kind, Panko crumbs really absorb the mix of butter , oil and tomato juice , which give the wholedish more flavor. Half a cup will do it.

Also a good dose of oregano give it a nice , herbal flavor too that goes well with the tomatoes.

Salt and pepper are also added in with liberal sprinklings. You can add garlic powder too if you want.

Cook with a lid on for ten to  fifteen minutes or until the skins are coming off the tomatoes and the breadcrumbs are moist and brown.

These are the tomatoes fully cooked. . They are done to perfection.

They taste like perfection too. The panko crumbs are perfect for absorbing the juices and the meld of flavors is heavenly. I plan on using panko again for this great recipe.

Tomatoes Provencale is the dish to make for summer. Use panko breadcrumbs for regular ones for a tasty spin on a French classic. They add flavor and crunch to this delicious dish.Tomatoess Provencale, panko crumbs. oregano, simmer, mel

Those Cooling Dinner Dishes

 It is hellishly hot througho9ut the world. Europe is roasting. The US isn't far behind temp wise. What happens when even eating feels like a chore? have cold,refreshing meals. These take the edge off those steamy sinner time suppers. A bite or sip of something cooling can be revitalizing.

A cup or bowl of gazpacho is the way to go. This chilled soup is the perfect dinner on a ninety degree day. The Spanush make this flavorful soup when the summer heat becomes unbearable.This is one of my favorites and it;s only rotation two to three times  a week during the summer. It's an easy blend of tomatoes, sliced cucumbers, bell peppers, onions or onion powder combined with a bit of water , olive oil and a good red or white wine vinegar. I chill mine for at least two to three hours before serving. This leaves the afternoon free to do anything else. Vichysoisse is another cold soup,perfect for a Summer Sunday meal.Keep in mind that it can be served hot too when the cooler weather arrives. It's usually cooked over a stove top for thirty-five minutes however it's easier to cook in a crock pot during a heat wave.It;s cutting potatoes and leeks into bite sized pieces along with onions, carrots and celery Add one can of cream of mushroom soup and another can of cream of celery for thickness and richness. Evaporated milk and four chicken bouillon cubes are also added. along with butter. Cook for two to three hours on high and then chill for about an hour. Add parsley flakes for decorations.

Never discount canned meats and fish. Canned chicken breast makes for an excellent salad , especially when it'ts combine with mayo and a good sprinkling of tarragon flakes.This is perfect on toasted brioche rolls or croissants. Keep in mind that you can also stuff tomatoes with this mix too. Just core tomatoes and gill with this . You vcan add almonds for crunch and texture . This can also work for lettuce cups too. Just use any big leafed lettuce and fill. Both the tomatoes and lettuce can also be filled with seafood as well. Use canned or fresh crab  and mix with chopped celery , mayo and just the teeniest bit of white sugar. You could add a dash of Old Bay seasoning too. Shrimp, and lobster too make for luxurious fillings. If you make shrimp or lobster salad, then use either to make a great seafood roll for a fun and lush dinner. You could toast the buttered hot dog rolls in the air fryer before stuffing them. Another fun and cool dinner idea is a sushi bowl/It's a lot less work than rolling and cutting the pieces. It starts with rice which can be bought precooked  and fish. Use already cooked shrimp or crab from your grocery store or fish market.  Add a layer of nori or black seaweed, and then fill in with julienned carrots, celery and sliced avocado Cucumber is also included for cool freshness. Give the bowls  good dousing or rice wine vinegar ir sushi vinegar which is rice vinegar and sugar mixed together with salt.

It's summer. The world is on fire - almost literally. Create col suppers that are refreshing and delicious.

Matty Matheson Chef and Actor

 Can a chef also be an actor as well as spokesperson?Yes, f that chef is Matty Matheson. This talented chef has done it all from being a regular and consultant on the popular TV show The Bear to creating all sorts of dishes.

Regular contributor Kim Severson interviewed this interesting creator of all sorts of recipes in yesterday;s New York Times Wednesday Food section.Che fMatheson may be known to Bear fans as Neil Fak the fix it man who can;t really fix anything.However he was first hired on the show as a consultant thanks to  his friend Courtney Sorer who is also the show's culinary producer Whil e    she taught cast members how to cook Chef Matteson  made sure the show's interiors looked authentic . The walk in freezer ha to be the real deal and , the pans looked sufficiently beaten up.He had to make both the actors and writers understand the anxiety and sweat that comes with the job. It;s not his first time in from of the cameras. You Tube fans know him as the host of  deceptively sloppy stand and stir cooking shows , looking like John Belushi with a culinary degree. He;s not confined to the small screen.He's in the latest Toy Story FIve where he plays a daredevil peanut in a luche Libra mask (It could be all those acting lessons he had on the set of The Bear.

Chef Matheson is known for his restaurants and farm too. His grandfather operated The Blue Goose a famed eatery on Prirnce Edward Island where they family has been since the 1700;s His farm which features his wife's Trish's home baked goods as well as locally sourced meats and veggies. His restaurants are diverse and many . There is Matty's Patty which features Smash and cheese burgers ,both beef and Impossible plant based.Rizzo,s named for his daughter and second child features good old fashioned  Italian American  dishes. such as meatballs and burrata along with rigatoni and gnocchi bathed in rich tomato sauces. He had a restaurant at with the person who I taught him t cook Rang Nguyen, chef at Seleect Bistro where Chef Matheson first learned to cook. That closed last year He also opened Prime Seafood Place a month before he started on "Tbe Bear" a hygge infused veggie forward steakhouse.He;s also the spokesman for Canada;s Mushroom Council where he made popcorn mushroom along with being in a KFC commercial with the Colonel.

Matty Matheson is one of Canada's best imports .He's a great actor and a great chef. What's next for this amazing chef? Anything and everything.

Tasty Steaks For Summer

 There's no denying it - summer is the perfect season for steaks. There;es something about cooking them on the grill , in the oven  or stove top that adds to their flavor. They've even better when there's a tasty sauce to accentuate the rich mineral flavor.

Regular contributor Ali Slagle wrote about these cuts and fillets in today's New York Times Wednesday Food section She gives seven small tweaks so that America''s favorite meat resembles what;s offered in the best steakhouses .There are also recipes too that come with sauces on the side  to eh=enhance the meats deep beefy flavor. Surprisingly enough she recommends skipping the marinade. Most marinades, that also include salt and sugar don't; work their way into the cut's interior.Just pat the fillets dry and cover with salt. One must is also coating the sides with lots of black pepper. Some fo the best recipes like Texas brisket and pastrami along with pepper steak and  and steak au poivre have black peppercorns as their main ingredient  As the steak cooks the peppercorns toast .growing darker and more intense ,enhancing the meat's richness.Opt for coarsely ground ones instead of finely ground pepper flakes. Another tweak is adding compound butter Even just plain butter swiped over the top of a steaming steak will meld with the juices creating a silky,flavorful sauce.Try herbs, blue cheese citrus or green curry paste. The heat from the butter and meat will only intensify their flavors.

A n Herby sauce is also another tweak that will elevate any filet mignon or T-bone cut,Make it with olive soil and such soft herbs as cilantro, parsley  dill or mint. This is then mixed with any kind of acid like vinegar or lemon juice. A punch like chilis, capers or scallion are also necessary  for some zest and zing.A meat thermometer is a must too.An overcooked steak is not tasty. It's dry  and tough. To take the cut's temperature , hold of the steak with tings and use the needle to pierce the meat. The steak should be between anywhere 120 to 126 degrees Farenheit t be considered medium.Also cut the steak thickly and cook over a high heat. It can be frozen for fifteen minutes before being cooked.What would emphasize the meat's flavor? Sliced tomatoes!Tomatoes ' sweetness is the perfect foil for the meat's savoriness.Ms Slagle gives a variety of different recipes.Use the air fryer for the air fryer steaks with garlic butter/ A tasty weekend dish is grilled skirt steak with cucumber chimichurri sauce A different spin is black pepper steak in a fried cabbage stir fry. A simpler dish would be harissa grilled steak with an overlay of a rich tomato salad.

Summer and steak go hand in hand. Follow these tips and try these recipes  for a tasty meat dish. Each is perfect for the hot days ahead.

Barbecues For One Or Two

Barbecues are always  fun however people usually wait until there's a large  group to use the grill. That's not the case A  mall barbecue can be just as tasty as a larger one.It;s just cutting back and making and  serving smaller portions.

You can splurge on the good burgers when there/s just the  immediate family, yourself and or a friend. Think Wagyu burgers where the beef originates from Japan. Their flavor is addictive. Unlike other  burgers, they are buttery .rich and savory .The texture is melt in your mouth soft as well. Should they be served with ketchup or mayo? Maybe just a small dab but fresh lettuce and tomato slices would be better. You could also order filet mignon burgers   from Omaha Steaks as well. They are cistky but worth it if you a re having a barbecue for one or two. for aless expensive bite Bubba Burgers are also top of the ,one and every grocery store has them . They have no preservatives and the patties are thick and juicy ,perfect for s grill . Of course there are steaks, Rib eyes and New York strips are the best for the coals. They are usually one and a half inches thick. Rib eye steaks have extensive marbling which let the fat melt throughout the cut for more juiciness and flavor.Rib eye has a more robust flavor and tender chew. Just have both cuts with a sprinkling of sea salt and freshly ground pepper.

Barbecue sides can be small bowls of whatever you want. A mixed olive salad served in ramekins are an easier alternative to a traditional salad(although  a small one is welcomed at a little barbecue).Mix a few black and green ones with the tarty Greek Kalamata ones (just remember that these do have pits yet in them). Another mini side idea is bell pepper strips in a vinaigrette . This is just julienning one or two bell peppers into think matchsticks and then dressing them in a simple oil and vinegar mix. Can macaroni salad be served for only one or two people. Yes ,if everyone is craving it. Just cook much less , around a half cup of elbow macaroni, Only use a quarter cup of mayonnaise along with teaspoons of sweet relish and apple cider vinegar.Flavor with only half a teaspoon of Dijon mustard You can add a dash about half a teaspoon of granulated sugar. Add ins are two tablespoons each of diced celery,red onion and  finely diced red bell paperAnother variation is just halving grape tomatoes add a pinch of oregano and dress in just olive oil and red wine vinegar..Thsi makes for the perfect tiny plate of salad.

Yes you can create a small barbecue. It;s anice way of enjoying good grilled food and sides without the crowd.It makes for a calming night around the barbecue.

The Big Blow Out Season

 Late June meas the beginning of the summer party season. It's starts with  high school  and middle school graduation parties and showers and ends with Labor Day bashes. Throw in the country's  250th year anniversary and it;s just one big thing after another.

Before you start any partying make sure your grill is in good working order. You may already have had a Memorial day grill party along with weekend barbecues. Yet make sure that everything is in order . Check to see if the ash tray where the charcoal ashes gather is clean. Also scrub the grill.Surprisingly a sliced onion can get those grates sparkling and shiny.Preheat it til about 450 to 500 degrees Farenheit and get it heat up for ten to fifteen minutes.This will carbonize or char any leftover food bits. It's then turning the onion into an scrubber by leaving crisscrossed grooves on the onion;s cut side. Press this against the grate toget rid of any debris and charred pieces.The onion;s natural acidity will dissolve any grease and lift any leftover food bits. If you;re planning on a big party, then get extra tongs and spatulas . Also check what you already have. You many need some new utensils. Stock up on foil too. This can be used for making the rays for bacon or veggies along with just putting the grilled food in it. Dollar stores have the best buys on it so pick up a few rolls.

Folding tables should also be checked . The older ones can snap and break.Wal-Mart has some well priced ones starting at $39.94You may want to pick up two , one for extra guests while the other for food. These make great buffet tables where you can put everything from salads and plates to desserts.Also look into comfy chairs too. Some people like to sit in an Adorondack chair  and eat their barbecue. Lidl has them for $18.88 while InstaCart has them for $25.00 .Keep in mind that these can go on the front lawn come fall for a relaxing Sunday afternoon watching the neighborhood and drinking something hot. The nations celebrates a very big birthday this July 4th so it's appropriate and fun to have red, white and blue outdoor lights crisscrossing the back lawn (and front yard too, if you want to be extra festive). Temu has red white blue crystal lights for only $8.37 Twinkling Lights have light up American flags toluene paths and walkways.Another barbecue party must is a pop up tent just in case the weather turns bad. every store from Target to Temu sells these. You can splurge and the get the red,white and blue one from Macy'sfor  $79.99.

This is the start of the blow out party season. Get everything ready before the invites go out.Be prepared and ready are the first steps to a great barbecue.