Harvest Drinks

 One of the best aspects of the season is the drinks of the season. Thye can be chilled  for a refreshing sip or warmed for a chilly November day. Either way , they're alwys delcious.

Cider has been in the stores since September. One good thing about it is that it can be served hot or cold. Iced cider  is especially good at a tailgating party. It's a nice change up from soda. You could add some plain seltzer or cranberry flavored one for a fun  fizzy drink.Keep in mind that this apple drink also is the perfect base for a punch if you're thinking of having a party. Mix it with ginger ale and a splash of whiskey if you;re feeling daring.Add some apple and orange slices too for some zing.A thermos fo hot apple cider is always welcomed , whether at a fall picnic or football game. It's cooking it or even apple juice for a few minutes un a saucepan. Cinnamon sticks , cloves and orange peel are added for more flavor. You can serve directly into mugs or pour into a thermos. Hot cider, like its' cold counterpart, can also be used in a punch. Add some rum and orange slices to it.It's the perfect drink for a few friends hanging around the fire pit.

Surprisingly enough the other fruit of the season, the pear cna also be turned into a tasty cider. Not many stores  in the States actually carry it. This version of cider is more of a British drink called perry.  You can buy an alcoholic version. The Swedes have produced one called Kopparberg (and a six pack is only $3.49!!!)  However you can also make a non buzzy one .  what pears to use? Any but try to find ones low in sugar. Most use Barlett pears which are popular right now Take around ten  and combine them with about six to eight cups of water (the water should be two inches above the pears). Cook with one half cup of brown sugar cinnamon sticks and allspice. Also use whole cloves and a vanilla bean pod split open. (Don;t use vanilla extract for this). Bring to a boil and  cook uncovered for an hour. After this mash the pears  - which will be mushy  - and the cover th epot. Cook for another two hours. Strain the cider through a fine meshed metal sieve. Keep the pear mash for eating.It'll be like apple sauce. Serve the perry hot. if you want a punch with it, then add white wine, Calvados and pear slices for a different spin,

Try a cider made from the fall harvest. Both apple and pear versions are perfect for an autumn dinner or party. Try them for a different kind of drink.

Hook And Reel Seafood In Your Neighborhood

 Usually you have to head to the shore if you want good seafood. yet thanks to Hook and Reel , that's notnecessary. This seafood restaurant offers a wide array of different seafood. You don't have todrive an hour for lobster or shrimp.

I visited my local one in elmwood park new Jersey the other day. I've seen their flyerss in my local ValPack and wondered about it and the menu. It looked interesting and was much closer than those places down at the Jersey shore. It's roots are Cajun so there re boils and some fiery spices. There is also the raw bar which offers blue point oysters , perfect for a hot summer's night.The appetizers are varied. We ordered the hushpuppies and garlic bread sticks. These came with cups of melted butter for dipping. They were crunchy and flavorful. The next time it's a definite order of the crab bites which are miniature crab cakes along with breaded chicken wings.(yes, they have them along iwth wings for a main course). There are also crabmeat fries (another must try) and coconut shrimp. There are also steamed oysters that come with a choice of sauces and fried calamari. The mozzarella sticks  are another must try. As for the main courses. There's are also soup and salad. Hook and Reel onlyu serves new england style clam chowder and lobster biaque for the soups. I had theclam chowder. It had a tangy taste, sort of like a warmed Ranch dressing, but rich with potatoes and large chunks of clam. Next time I'll have the lobster bisque. There are different salads from a simple Caesar to salads topped with chicken, shrimp or crab.

Hook and Reel are famously known for their boils. These are any kind of seafood , from something as big as a whole lobster or crab legs to calimari and crawfish. It';s then picking the sauce from  the dry rub Old Bay toCajun and garlic. Ther'es even a Hook and Reel Special blend that mixes fiery hot chili powder with fresh garlic, lemon pepper and herbs and spices. Then ther'es the heat, You can pick mild, spicy and fire. The whole things comes in a big plastic bag where' it's shaken at your table. It sort of looks like a popped Jiffy Pop  foil container in a giant pie pan. Diners are given elbow length plastic gloves to eatt this .It's a wild look for a  fun seafood festival. There are sides too, with corn on the cob and potatoes. There are mini boils (another must try on the next visit) of  half a pound of shrimp, black mussels or snow crab legs.  These too come with corn and potatoes.Their baskets are also filling with a choice of fried chicken, catfish ,oysters and flounder. For more lux there are baskets of fried jumbo shrimp and lobster tail. Po'Boy lovers will appreciate their mega big sandwiches. A cat fish po boy can feed too and it even comes with a generous side of sweet ptoat fries ro sou[p. There are also sliders and even a pasta dish chock full of shrimp and mussels. There's also a kids menu and a wide variety of alcoholic drinks to choose from. Unfortunately there are no desserts.

Try Hook and Reel for a tasty seafood dinner without heading to the shore. They have a wide variety of differnet seafood plush chicken that make for the perfect summer dinner. Try them for a fun night out.

An Easy Rice Salad

Salads are one of the easiest summer meals to make for a lunch or dinner. Yet greens can get boring. Macaroni is the same. Try something different like a rice salad. It's really an easy make and it can be customized to suit tastes.

I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.

I used three cups of it and three cups of water to make six servings.

It was boiled,

Then put into a large bowl to cool in the fridge. I let it sit for an hour but for a colder, more refreshing rice try to make it about three hours before serving, Also DO NOT keep the freshly cooked rice out for more than four hours.It can attract bacteria which will cause salmonella - or food poisoning.

The fun part comes with what you put in.

I used sliced Roma tomatoes  along with diced  orange and yellow bell peppers,  red kidney beans and sliced black olives. For more flavoring I used a generous amount about a teaspoon of onion powder along with a large dousing of garlic salt. You could add diced garlic if you want a fresher flavor. Half a cup of olive oil was added along with a teaspoon of red wine vinegar.

It was a flavorful bowl of all sorts of tastes and textures.

What's good with this is that you can add what you want. it would be good with leftover chicken or pepperoni slices. You could add almonds or broccoli for an Oriental vibe. Feta cheese and kalamata olives can give a Greek feel. Have fun with it. It's easily stored and you can have it either for lunch or dinner the next day.

A rice salad is a nice way to beat the heat with easy cooking. Make up a big bowl for a tasty lunch or dinner. Then enjoy this cool and filling alternative to a traditional greens or macaroni salad.

The Perfect Mac and Cheese

It's the fantasy of every kid and foodie alike - the perfect baked macaroni and cheese. There's nothing like the melding of all the good stuff, pasta, and cheddar whisked with milk.Is it hard to get this culinary unicorn? Not at all.

Alison Roman, author of the new cookbook, Dining In wrote an informative guide on making the best version in yesterday's New York Times Food section.It may be a simple dish in some more experienced home chefs' eyes  but it does require a lot of thought and care. She gives detailed how tos on selecting the perfect ingredients. The noodles used should be any tubular ones from elbow macaroni to tubes such as ziti, penne, and rigatoni. She also suggests a better, new on the scene cavatappi, This is a curly , ribbed noodle that's longer than an elbow.It's perfect for stabbing with a fork and holds the sauce expertly.It's also thick which guarantees against mushiness.Spaghetti and fellow long noodles such as fettucene and linguine are frowned upon but there are recipes for them and using them might provide for an interesting change. Ms. Roman suggests boiling the pasta in water that's "salty as the sea."This ensures that the noodles will have flavor throughout. They also have to be cooked al dente because then they can cook in the oven. They'll still release starch that will thicken the sauce and also their flavor will deepen.

Choosing the right cheese is crucial too.Ms. Roman firmly recommends using cheddar, whether sharp, extra sharp, or sharp white.Can other cheeses be used? Home chefs can use Gruyere or fontina to bolster the flavor but only use half. Remember that Gruyere is richer and fattier than any of the cheddar and could easily break up the sauce. Definitely avoid ultra mild cheese such as Montery Jack or Colby. They are fine for melting but lack the salt or tang to make the dish interesting/ A cup of Parmesan or Pecorino wouldn't go amiss but only add a quarter of a cup.It will give the casserole a deeper flavor along with saltiness without the graininess of too much of it.Also nix the bags of shredded fromage. Buy a block and grate from it. Baked mac and cheese doesn't benefit from experimentation . Keep it true to the recipe or you could wind up with a broken sauce. This is when everything separates. The taste will still be delicious but not creamy as expected. As for the other dairy, whole milk is the best. Heavy cream and half and half are just too rich . Two per cent can be used but make sure it's not non fat. This will break the sauce and cause a grainy texture. Make sure that the thickener always use a homemade thickener namely bechamel sauce.

The perfect baked macaroni and cheese can be had. Use cheddar and chunky pasta along with whole milk.It's taking the right ingredients and creating an American classic that's beyond delicious.