Your 2023 Food Trends

 It's always fun to predict what's going to be hot and trendy in the New Year. What will 2023 bring foodwise? Will there be a hot new flavor? Or a new fusion cuisine that everyoine will rave about? There are some definite predictions that we'll br seeing a lot of in the next twelve months.

Regular contributor Kim Severson pondered this and investigated it in todays New York Times Food section. She interviewed the best food forecasters and waded through dozens of reports and news releases. Some predictions seem grim thanks to external forces like inflation, climate change and globalism. what trends willt hese give birth to? According to Jennifer Zigler, a food an drink director for the global market research group Mintel,, simplicity , versatility escapism and resourcefulness. There will be high end Jell-o shots, , bright naturally colored fare and packaging reminiscent of the Seventies.What will be the ultimate flavor of the year? Surprisingly brine. fresh bracing marine flavors are what our palates will be craving. There will be coastal cocktails garnished with crab claws and oysters.Actor Dan Levy and host of "The Big Brunch"  is making Clamato juice hot again. Another food trend is the ube a slightly nutty vanilla scented purple yam from the Philippines.It will be  in everything from waffles to pina coladas. There is also going to be a snack of 2023 too.It's the crunchy , yummy chicken skins. They're gracing nachos and on their own.Chefs are using every part of the chicken  thanks to rising costs. we also may be sharing food more too ,thanks to spending years apart. 

There is even a food word of the year.It's regenivore , meaning  a person who wants food from companies who are actively healing the planet through carbon reducing agriculture, more rigorous  animal welfare policies and equitable treatment of people who grow and process food. Also look for more packaging that reduces waste.Chefs will use more climate hero foods like teff and lupin beans. There's also going to be a lot fo thrift. There will be no shame in coupon clipping. Rising energy costs will find home chefs using their air fryers, microwaves and electric kettles.Private label supermarkets will also be offering shorter menus and more value. Japanese cuisine will be shining in the New Year. other cuisines will be more Japanese adjacent  meaning that chefs of that descent will be using flavors and techniques in foods that they grew up with. Kimika in New York is a prime example , marrying Italian and Japanese cuisines together. West African food is going to be popular too  with suya ,a three spice flavoring becoming popularSpace food will be seen on the menu in 2023 too. Tang makes a big comeback as does free dried ice cream. even Coke comes out with a space flavored drink (think lime).

Will these trends stick til December of next year. It's hard to say. Some stay . Sone don't. Just embrace  them and enjoy their flavors .

The Perfect Roast Turkey

 The star of any Thanksgiving table is the roast turkey.it has to be golden brown perfection, with juicy meat and a buttery flavor. what does it take to get the ideal bird? A variety of different methods and ingredients some surprisng some traditional.

Regular contributor and chef J. Kenji Lopez-Alt explored this in today's New YorkTimes Food section. Thanksgiving is only two weeks away(!!!!) and hime chefs across the country are getting antsy about roasting the best version of turkey. There are many ways to achieve this and any one from the novice home chef to experienced cook can achieve this. Keep in mind that turkey ,like most poultry. has both dark and light meat.That means different conistencies that have to be cooked two different ways. Dark meat has an abundance of connective tissues which needs to be cooked hot and long  so that the tough , elastic collagen breaks down to essentially a gelatin. This moistens and tenderizes the meat. The temperature to enable this has to be between 170 and 180 degrees Farenheit, Unfortunately this will dry out the leaner, white met which only needs less than 160 degrees Farenheit before it turns dry and stringy. Home chefs need a method to figure out how to roas tht etwo meats or alter how the meat reacts to the temps.. Chef Lopez-Alt recommneds doing these simultaneously.

How though? It starts with brining. A salt brine is much better as it brings out the juices. You could go with a dry brine which is simply salnting the bird before cooking it. You can easily cook it in a wet brine. The salt breaks down the bundles  of protein sheaths call fibrils which wrap themselves around the turkey's muscles. The fibrils are like fiber optic cables which gives meat its' distinctive grain, A liquid brine can require a large pot which takes up fridge room along with diluting the turkey's flavor. Chef Lopez-Alt recommends an unusual brine - mayo. Dry brine it first then slather a mix of Hellmanns', parsley, sage and thyme. Also add in scallions lemons and kosher salt. Get this mix into every crack and crevice. Save what's left over for the next day turkey sandwiches. As for the roasting butterflying is the best way. You will need meat scissors for this.It's cutting the lengs and spreading them away from the body. The breastbone is broken and flattened. Cooking a "flattened" turkey allows for the meat to cook faster .It just requires a lower temp in a faster amount of time.It only takes an hour an half to thoroughly cook. You can even cook it with a layer of veggies to prevent th e drippings from drying out. keep in mind this only works for turkey's weighing between ten and fourteen pounds

The perfectly roasted bird can be had. It just taking an untraditional methods to get the crisp skin and juicy meat. It may be different but worth it,.

A Thanksgiving Up North

 Happy Thanksgiving to our Canadian neighbors to the north. Like us , they have a day of feasting and thanking mixed with cooking and hosting. Their recipes reflect who they are and the great products the country is known for.

American home chefs could use this day and the Candian recipes as a tester day for our Thanksgiving next month. Maple syrup is big in Quebec province and it can be used for both sweet and savory recipes. Of course the most obvious way to go with it for yams or sweet potatoes.The syrup's earthy flavor brings out the yam's or the sweet potatoes own sweet flavor, however be sparing with it. You don't want ot to taste like candy. Lemon juice is often added to cut the sugariness.Another take on them is cutting the sweet potatoes or yams into planks, brushing with a combination of melted butter or margarine and then air frying them  This gives the fries a nice crispy exterior while still maintaining a soft meaty inside. Maple syrup can also be used as a glaze for turkey too. This is sually made with the addition of orange juice, and vegetable stock. Wait thirty minutes before poring over the roasting bird. It's then poured over the bird again two and a half hours after the first glazing and when the oven temperature has been lowered. The extra glaze can be pured over the finished roast or served as a sauce alongside it.

What do you stuff a Canadian Thanksgiving bird with? A  French Canadian stuffing!!! It's usually a meat based one as opposed to the American  mostly bread kind. The Quebecois version is usually a mix of both pork and beef along with two large chopped onions. There is bread as a base but also some families add breadcrumbs as well. Their sides are like ours. There's always a big bowl of homemade mashed potatoes and Brussel sprouts, the last usually served with crumbled bacon on top. Are Thanksgiving Day desserts the same up north as they are here? There are pumpkin and apple pies but there are also mouth watering butter tarts too. These are miniature pies usally filled with raisins, quarter of a cup of butter,corn syrup and brown sugar.Eggs are added for a custardy silkiness and vanilla for more flavor. The tarts can be topped with either whipped cream, creme fraiche or vanilla ice cream.Another popular Thanksgiving (and year round ) dessert is the nanaimo bar , named for the British Columbia city of Nanaimo. It's a rich layered bar , made with a chocolate and coconut laced cracker crumb  as the first layered topped with a custardy middle.It's then  topped with a chocolate candy topping. They have to be chilled between layers to get that neat tricolor look.Shortbread is also baked for the holiday with some home chefs adding maple syrup for flavor.

To all our Canadian friends, enjoy this holiday. Give thanks for delicious food and recipes handed down, Be grateful for what you have.

Irish Classics Updates

 Saint Patrick's Day is next week and that means the usual corned beef and cabbage along with green beer. However it's a bit different on the Auld Sod and many classic Celtic dishes have been updated.It;'s a fresh way of celebrating the holiday.

Of course there's corned beef.You can easily make your own, considering it's not that hard. You need to brine it now if you want it for Saint Patrick's Day.  It's taking a beef brisket and marinating it in a salty and spicy brine for five to six days. There are also pickling spices such as mustard seed, allspice berries, coriander seeds and peppercorns. The brisket is marinated in these and water for at least five days and then simmered in a bath of more pickling spices and water for several hours or until tender. You can use for tacos as Sam Sifton of The New York Times Food section did, topping it off with a tasty slaw of cabbage and carrots.Mayo and sliced jalapeno peppers are also added for creaminess and zing. Another updated idea for the corned beef and cabbage is using them as filling for egg rolls. You will need wonton wrappers which any grocery store has. These can be fried or air fried and served with a mix of fresh ground peppercorns and soy sauce.

Colcannon or Irish mashed potatoes is another Saint Patrick's Day standard.It's homemade or boxed mashed potatoes usually cooked with kale. I've made this with spinach which give it a richer flavor along with a pretty green tint.Green scallions can also be added for bite along with plenty of butter and cream. To make it vegan friendly, just add Melt plant butter and almond milk. Also don;t be afraid to give it a tiny dash of turmeric for color and flavor or hot pepper for an exciting bite. Keep in mind that colcannon makes an excellent topping for shepherd's pie.If there's any left over you can make a patty or croquette with them . You just need a cup of flour and an egg to bond them and then fry them either in a skillet or air fryer. To make them really tasty shred some corned beef into the batter. Homemade Irish soda bread is a must to bake. Raisins have been the traditional add in but try subbing in chocolate chips and hazel nuts for a newer, fresher spin. This makes for a great breakfast  bread , especially warmed with butter. The recipe can also be turned into muffins, which are perfect for a brunch.

Irish  classics don't have to be the same old stodgy  standbys. Update them to create a tasty , fresh new flavor. It'll make for a fun Saint Patrick's Day.

That Easter Tradition A Good Meaty Ham

Ham has always been the meat of choice on almost every Easter table. This centuries old tradition has given ham lovers and home chefs good memories of a delicate salty flavor and an easy cook. It is the perfect dish for the holiday , each slice bringing joy.

Kim Severson wrote about this classic in today's New York Times Food section. Ms. Severson, a southerner herself, is no stranger to this cut of pork. Ham is also served at Christmastime, usually as the main course at the holiday dinner , along with being at baptisms, graduations and funerals. Right now sales are up because of the Easter season. The ham that we're used to is the  spiralized kind, one that is precooked and precut. It's different from fresh ham which is an uncooked part of a pig's rear leg.It's rubbed in  salt and a little spice, then smoked over wood and hung for several months to age. A spiralized ham is is soaked or injected with brine, spice and sugar. There are also curing agents added and then it's smoked a little.It's a quick process that only take four days which makes a tad more popular than the country style.Sales of them have been going up since 2017, even though their prices have also gone up. The price increase is due to American companies sending a lot of hams to Canada and Mexico.

What should a home chef look for in a ham? Check the amount of water listed on the can.Brine,a salty water mix is injected into the meat and can affect its' taste and texture. Top of the line ones are simply labelled "ham" and have to be 20.5 per cent protein by weight. Another classification is one  with "natural juices" listed. It's a good bet that around seven to nine percent of the cut is water. Most supermarket hams are labelled "hams with water added" which means that it has up to ten percent more water. Keep in mind that hams like this can turn spongy and don't do well on a spiralizing machine. Another point is that all spiralized hams have some kind of sweet glaze. The marriage of the meat and sugar is over a century old. Early recipes such as the one from the 1898 Delmonico Cookbook features a scored ham with powdered sugar. Another recipe from around 1940, found in The Boston Cooking - School Cookbook has a ham recipe that calls for frosting it with royal icing! Then there's the classic pineapple and cherry held by cloves stuck in the ham. This first started in 1931 with Irma Rombauer's first edition of "The Joy Of Cooking". The best bet is a rub with ginger ale and brown sugar. You can use pineapple too which breaks down the meat's collagen, making it easier to digest.

A good Easter dinner starts with a good ham. There's is nothing quite like a slice of silky pink meat, perfectly seasoned with spices and sweet. What a wonderful way to celebrate a Spring holiday.

New Zealand's Secret Ingredients Sea Salt And Honey

New Zealand is primarily known for amazing landscapes, beautiful beaches and lovable people. What may surprise home chefs is that this country down under is also famed for their sea salt and honey. The company PRI - Pacific Resources International is shedding a bright light on these natural ingredients, making them now known in the States.

This very Kiwi company was actually started by an American transplant in this wondrous land. David Noll, left four decades ago , just with his guitar and surfboard. It was going to be a short stay but he fell for Linda, married her and stayed. He founded Pacific Resources International in 1987. Four years later he introduced Manuka honey to the US. Manuka honey originates from the manuka bush which has healing properties, including antibacterial properties.It also lowers cholesterol as well as treating diabetes and curing sinus, ear and eye infections. .PRI is also known for their sea salt, harvested from the purer waters of the South Pacific.It's different from other salts because after it's been harvested, it washed in brine before it's stacked in large, snowy drifts. They're something of a landmark seen from the Blenheim-Christchurch highway. The company also manufactures all natural potato and sweet potato chips in such delicious flavors as paprika and rosemary and thyme, There is also one flavored with Marlborough sea salt too.

I love this brand! Sea salt is one of my favorite ingredients and what draws me is the texture along with the taste.PRI's flaky sea salt is so light and fluffy, It is heaven on tomatoes, giving the flesh a gentle crunch and a lighter saltiness than other sea salts.It is really the perfect salt to sprinkle on scrambled eggs or a salad and it would definitely be the perfect topping on brownies and on top of fudge frosting. Another favorite is the Mesquite BBQ salt , a perfect marriage of mesquite and the sea salt.I can see this dusting a grilled steak or even chicken.I also love their chipotle BBQ salt. This is a mixture of pure fire with salt and a whiff of sweetness.This is definitely getting added to my chili and sprinkled over chicken patties.  PRI's sweets have also captured my heart. Their Manuka honey caramels are the best caramels ever! They have a dusting of sea salt on them which makes a perfect foil to the honey caramel's creamy sweetness.Their dark chocolate mint and ginger discs are also wonderful snacks, .Flavored honey is enrobed in 99 per cent dark chocolate discs.They'd make the perfect Easter candy , having the extra bonus of the healing honey.

If you're looking for a fantastic sea salt and honey, look no further than PRI. They produce great salts and honey as well as potato chips that are not only good tasting but good for you. They have so many benefits as well as being a bonus addition to any kitchen.

The Fun Side Of Fermentation

Probiotics is the new buzzword in home cooking these days. Home chefs are discovering that fermenting has a variety of pluses for the body as well as giving a unique flavors to food and drink. Now fermenting is simple to do , thanks to a brand new cookbook that shows how easy it is.

Kombucha, Kefir And Beyond (Far Winds Press 2018) is a fun and informative book written by Alex Lewin and Raquel Guajardo..  Mr/Lewin is  graduate of the Cambridge School of Culinary Arts and The Institute For Integrative Nutrition, He teaches fermentation classes and workshops while Ms. Guajardo, also a graduate of second school runs a cooking school in Monterey , Mexico, with a specialization in fermentation.She started her own brand of kombucha and fermented vegetables which can be found in stores in several Mexican cities. The book begins with a full description of fermentation and why we need it. The authors delve into the history of it , and how it came about  - from our earliest days  as "drunken monkeys." They also provide the history of fermentation and its' many benefits and how it can improve your life and your health. A huge plus of the book is the guide to the tools needed for fermentation. They go into great detail about what bottles  and jars are needed for storage (luckily cider and beer bottles and their caps can be repurposed for this).There is a special page explaining kombucha supplies along with detailed pages regarding safety and sanitation.They also tell what kind of soap to buy - namely low residue , unscented dish soap.There are also pages  devoted to fermentations most basic ingredients  water and sugar.

The recipes are exciting to try. Mr. Lewin and Ms. Guajardo start off with easy recipes that novice fermenters can test out. There's the Indian  lassi that can be made savory , sweet or just plain. There's the salty fermented lemonade that can also be made with lime for a refreshing and all natural sports drink. Home fermenters will love a recipe for the cute sounding ginger bug that is responsible for ginger ale and ginger beer.Raw ginger provides an excellent substrate for the growth of lactic aid bacteria. Yogurt lovers will enjoy the recipes for kefir and yogurt.The chapters become more advanced with kombucha and its' honey based cousin, jun.A really interesting chapter is vegetable drinks. There's a beet kvass made from the brine of fermented beets. Best of all it can easily be made in a Mason jar. There is also a radish  brine , a fascinating mix of cabbages , radishes and such spices as cinnamon , and peppercorns with a dash of oak leaves.For those who love soda, there are recipes for the all natural ones that have the same amount of fizz and flavor without the health risks. Some are reflective of Ms. Guajardo indigenous Mexican roots. There is hibiscus soda made with just dried hibiscus flowers, sugar and filtered water and a homemade grape soda.  There is also a chapter dedicated to pre-Spanish recipes such as pulche , a precursor of beer and the pineapple based drink tepache.Home brewers will get a kick and a buzz out of the beer wine and even hooch recipes along with ones for fermented cocktails!

Kombucha , Kefir And Beyond  is a fascinating trip into the world of fermentation. It's also an easy guide into creating tasty and nutritious drinks that are a plus to any diet. Buy the book, try the recipes and get ready for the benefits of probiotics.

Fried Chicken Done Right

One of the summer standards is fried chicken. There's nothing more mouth watering than crunchy,  and juicy pieces served on their own or with dipping sauces. How to make it? There in lies the big question There are many different ways,all good,all bringing out the best of the bird's flavor.

Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times  Food section. It's one of the most debated recipes in our  history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up  to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a  basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine  which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.

What makes a great piece of fried chicken? The crust, of course! It  should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko.  The more wild and adventurous  will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or  a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.

Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.

Chicken And Jam

A good meal should have one simple classic dish and one complex highly flavored one. The new York Times Food section delivered this yesterday in two recipes from two of their star writers. Melissa Clark gives us hints and instructions on how to create the perfect roast chicken while David Tanis has a great recipe for Moroccan herbed jelly. Bring them together for a dinner party for a widely varied meal, full of flavors and textures.

Novice home chefs would do well by reading  A Good Appetite in yesterday's New York Times' food section.Melissa Clark show how to easily roast a chicken. It starts with a trip to your local supermarket or butcher's shop and try to get the best, usually a free range , antibiotic bird is the best choice. Once you bring it home, then salt it.It should b brined about a day before the actual roasting. Also leave it uncovered  in the fridge so the skin can dry out a it Doing this gives the finished roast a nce golden, burnished look.For flavoring, salt and pepper  = that goes without saying - but also herbs. Try the "twiggy" ones like rosemary, bay leaves and thyme. These will release less moisture than other herbs.If you prefer a lemony flavor , then use curls of lemon rind as opposed to lemon wedges.You can truss or tie up  the legs if you want but it really doesn't male a difference. Ms. Clark recommends using a sauce such as chimichurri or Béarnaise, but personally I'd go with just the plain  chicken. A roast chicken is flavorful on it's own.

You could make David Tanis. herbed Moroccan jam to go with the roast. The recipe was taken from Paula Wolfert's 1973 cookbook, "Couscous And Other Good Food From Morocco."It's not a jam in the traditional sense, it refers to the slow cooking down of ingredients. It's a favorite dish of acclaimed chef Russell, Moore of Camino Restaurant in Oakland, California and he has put it in his newly released cookbook "This Is Camino" He has tweaked the recipe  so that instead of using foraged greens it uses the more domesticated ones such as lettuce along with parsley and carrots. Kale and broccoli rabe are also added along with celery tops and cilantro. Spice and heat come in the form of cumin and hot chiles.The jam method begins with first steaming the greens, completely drying them out and then cooking the down in  pepper infused olive oil.The process only takes ten to fifteen minutes and then you can be served. Finish with a squeeze of fresh lemon. Mr. Tanis recommends serving it with pita but if you want try it as a sauce with Ms. Clark's roast chicken if you want.

Try  Melissa Clark's roasted chicken recipe for an  elegant dish. Serve it or have it follow Dave Tanis' exotic herbed jelly .They're a perfect blend of simple and complex, great for dinner or even supper.

Hi Mountain Seasonings = The Perfect Barbecue Flavor

People out west know how to barbecue. A cut of beef is turned into something supreme. Chicken wings are transformed into bites of heaven. Salmon is made into food fit for the gods. It's not just the way of cooking or the griller's expertise. It's due to Hi Mountain Seasonings. The company has all sorts of rubs and marinades , perfect for those summer barbecues ahead.

The products are for the barbecue lover as well as for the huntsman.It's no surprise that the company is located in the rugged country , in the town of Riverton, Wyoming. Hi Mountain was created in 1991, filling a need for curing and drying meats. The company sells sausage making and bacon curing kits along with jerky kits. These are perfect for the home chef who loves artisanal foods such as homemade beef sticks and brined meats such as chicken and turkey. Hi Mountain also sells tools for butchering fresh killed game as well, along with dips for parties. This last is a wide range from spinach and artichoke dips to stuffing seasonings for devilled eggs.! The company also sells campfire meals from a caramel apple crisp  breakfast to macaroni and chili.

I tried   their pork rub and it was  excellent.At first I was a little put  off with  seeing cayenne  pepper listed as one of the ingredients however it proved to be milder an better than what I expected. The rub gave the ribs a nice  reddish hue  and it was  delicious after two hours  in the  fridge.The  honey granules , mustard  and cayenne  married together nicely in this.After having my home grilled ribs, I doubt that I will be eating them at a restaurant any time soon..I also deviated a little by adding it to pork burgers. A heaping tablespoon added to the ground pork and beef mix made for a flavorful and unique burger. They were tasty and not in need of any ketchup or barbecue sauce.I;m looking forward to trying their garlic pepper rub for my grilled veggies as well as their steak rub.

Barbecue season is upon us. Dress up those ribs and steaks, wings and fish with Hi Mountain Seasonings. They 're tasty , adding zip and zing to ordinary grilling fare. Try them for some spice this summer.

The Perfect Holiday Ham

Every home chef wants to make sure their holiday dinner will be perfect.It all starts with the main dish, the holiday ham. it has to be just right  with pink, tender flesh and a nicely scored crust. To ensure this , know what 's out there and what works best for either a large gathering or a small family dinner.The right ham makes for a memorable meal.


As you plan your out your Easter brunch, lunch or supper, consider the types of hams that are out there, namely the city or country ones,Mostly everyone has eaten a city ham, This is a moist  textured one with a bright pink interior.The saltiness is pleasant and not overpowering,It's brined  in salt water for a couple weeks or has been injected with brine.They are often smoked for added flavor.A country ham is cured with a dry rub namely a mix of both sugar and salt. These cuts  are then  air dried, hung in carefully temperature regulated rooms.They are dryer than their city cousins and are usually sold raw. There's also a membrane of mold that develops in the form of white flecks. This gives the meat an added "funky" flavor .If you think this may be a bit too wild for you then go back to the city kind. Just remember that there are four grades. The first labeled just ham. This is the highest grade and has the most delicate pork flavor. Be warned this is the most expensive. The second is ham in natural juices, which is not the meat's  but the water brined with it.This is about the best ham for any get together .It is meaty and flavorful along with being the best priced.There are also ham and water added and ham and water product. These are the cheapest  thanks to a good amount of liquid added and the lesser amount of ham..

The next  question is whole ham or half?  A whole ham is perfect for parties of fourteen and over  while the half is good for smaller affairs Another choice to ponder should it be the butt or shank?The  butt half is the upper part of the ham. The meat here is mouth melting tender and flavorful.It does contain the hipbones which can make for a difficult carve. The shank is the lower part of the ham and is easier to carve. However , since this was the area that got the most exercise, the meat is chewier and somewhat tougher. What about bone versus boneless?. Many more experienced home chefs prefer boned because it keeps the shape. Boneless ones  have to be reshaped using a vacuum tumbler which makes the meat a bit spongy .. Also avoid spiral cut hams. These have been precut and tend to dry out while baking. There are also glazes to consider. One of the best is brown sugar and pineapple juice . . This is a fruity sweet one that offsets the meat's saltiness. Some Southern home chefs swear by the Coke and Pepsi based ones. There are also the wild fusions such as root beer and barbecue sauce or peach jalapeno. Figure  what your guests would like, and then take it from there,

The perfect ham makes for the perfect Easter meal. Choose the one that's right for your area of expertise as well for how many you are cooking for. This will ensure that the dinner will be not only delicious but memorable.

Let's Talk Turkey

The big day is only a few days away. Novice home chefs are probably becoming antsy. Even the experienced cook is getting antsy. The fear? The turkey itself. Roasting any meat and expecting it to come ut perfect is always nerve wracking. Your best way of dealing with it is know the bird, inside and out.

Surprisingly turkey is one of the easiest meats to cook.Before you do any of that, you have the choice of natural, basted or self basting,Kosher or heritage, The first has no artificial ingredients or preservatives.It tastes like it is supposed to taste, wild fowl.Unfortuntely most wild birds from turkey to pheasant have a very dry texture. If you biy this, baste often and liberally with butter.If you want more flavor, then buy the basted or self basting.It;s when the turkey is injected with a brothy solution to add moisture and taste to the meat.  Also these don't need to be home brined, making prep time easier.The downside of a self basting bird is that it is shot through with additives and artificial flavors. Kosher turkey is hand salted, rinsed and double inspected under rabbinical supervision. They are well seasoned and hand prepared. Be careful with these though. They are hand plucked and there may be a few feathers left on the turkey. One of the best kind though is the heritage turkey. They have a richer deeper flavor than the average fowl along with having much more dark meat. These are rare and  the more upscale markets sell them. Choose the best kind for your wants. Remember that it's one pound of meat for one person. A table of ten then demands a ten pound bird.

Prepping the turkey takes some labor. The first thing to do is remove the giblets, basically the bird's stomach; liver and heart.These usually come in a plastic bag and can be saved for the gravy.  For a golden brown crispy skin you can either rub oil, butter or margarine on the entire bird. Next season with sea salt and fresh ground pepper on every part , including the cavity. Some chefs recommend trimming the wings tip because they can burn. Also they need to be tucked behind the turkey's neck to keep  the entire bird stable in the roasting pan.. The roasting pan should have a rack in it.This prevents the bird from getting a soggy bottom . Most chefs prefer a V rack because this circulates air around it. As for dressing , some people like their bird stuffed.Most , like myself , prefer it cooked outside the bird. Both  dishes get crisper this way.Also  you may be setting yourself and your guests up with a nasty case of salmonella if you cook the stuffing in the bird.

The key to a good Thanksgiving meal starts with a good bird.Choose one that fits your needs and roasting skills..This insures a tasty dish that everyone will love.

The Return Of The Chesapeake Oyster

The Chesapeake oyster is making a comeback and in a big way.This gem of the famed bay is now wanted by some of New York's top restaurants.Thanks to a dedicated family the bivalves are now being enjoyed by a new generation of oyster lovers. Julia Moskin had the opportunity to interview the family, namely the two cousins who revived their family's century old oystering business.The Croxton family was one of the main stories in Wednesday's New York Times Dining section.The youngest generation, Travis and Ryan, inherited the Rappahannock Oyster Company and the leases on the Rappahannock River.If they didn't continue in the trade ,the government would take up the leases, and their great grandfather's legacy.Since they do have masters degrees in marketing ,the brothers went to New York's famed Le Berardin restaurant to sell their seafood and were an instant hit.The oysters, also known as the virginica were so rare that the chefs wanted them right then and there.They became can instant hit, Now they also have the Grand Central Oyster Bar as another client.The oysters themselves are perfect, plump and fleshy ,what they were back during the oyster's hey day in the 1870's. Why was there such aversion to the virginica oyster? It thanks to the horrific pollution of the Chesapeake Bay.When the Croxton family first bought the leases, the bay was rich with plankton and phyto nutrients that are the food that oysters need to survive.The waters were clean ,full of lush thriving marsh grass .Unfortunately as the Twentieth Century progressed, fertilizers and insecticides were dumped into it and contaminated the oyster meat. It created a problem with most marine life dying out.This meant no more oysters at any of the top East Coast restaurants.Luckily the Chesapeake Bay Foundation was started in 1967 to protect and restore the bay. There was even talk of introducing a Chinese breed, a disease resistant kind that grows to maturity in just a year.However that was vetoed, because a foreign variety could also bring a host of problems too as it happemded in the South, there with kudzu and the walking catfish. Oyster affectionados have the Croxton cousins to thank for bringing back the industry.Oysters are coming back with their ripe, briny flavor and texture.They are no longer a rarity but a treat.

Pork On The Grill

Pork is usually a barbecue's uninvited guest. Most people prefer beef or chicken or even the rarer shrimp or tuna. Yet by ignoring pork ,they're missing out on some tasty cuts.It's a versatile meat that can work well with anything on it,from. A spicy rub to a simple citrus squeeze. One of the best cuts is the simple pork chop.Pork , unfortunately has the problem of being dried out and too tough when set over an open flame.For a juicier bite,brine the chop in a salt and water bath for two to three hours prior to putting on the barbecue.Another idea is a marinade. This works well for a thinner pork chop because the meat will absorb more of the fluid. Start with a simple vinaigrette ,.Use olive oil lemon juice and maybe some Rosemary for extra flavor. you can also use a bottled salad dressing such as Italian for grilling. Pork loin is another grill worthy cut.Again, it may dry out after intense searing so prepare it with a marinade.With this you can go spicy by adding chili peppers to the liquid or sweet ,adding eithervhoney or molasses alongvwithva dash of orange juice.For something different try poke kabobs.These can be marinaded in a vinegar and preserve mix to give it a tang.For all pork dishes ,please use meat thermometer.Undercooked pork can harbor parasites which can lead to trichinosis, a deadly condition affecting the internal organs.The internal temps on any pork cut should be 145 degrees Farenheit. Pork is a great alternative to chicken or beef.Try pork kabobs or grilled chops for a different barbecue experience.It's a tasty shake up to the ordinary.

Relish This

Relish has been overlooked for so long not many people know about it.It doesn't have the pizzazz of its fellow condiments mustard and ketchup.However that's all changing.Soon it may be just the thing for hot dogs and hamburgers This was the subject of an article in yesterday's New York Times Dining section.The piece ,written by Steve Kurutz,tells about the rebirth of this much overlooked condiment. Relish is basically misshapen cucumbers that were too ugly to make it to pickles.They are chopped up and put into a vinegary brine and the fermented into relish.Unfortunately it is not that popular(except in England where it is loved and cherished).Most stores usually put relish on the bottom shelves. Relish is coming into it's own. Relish is becoming artisanal thanks to companies like McClure's Pickles where it's more of a salad.It has a fresh ,vinegary flavor as opposed to the usual sweetness associated with relishes.NewYork's famed Shake Shack chain makes a corn relish as well as one with dill.There are now relishes made with cranv Berries and red peppers.There is also a chow chow style one that has a tomato based one full of onions,cabbages, celery and bell peppers This would be good not only with the usual hot dogs and hamburgers but grilled chicken or steak. Relish may not have the oomph of mustard and ketchup.However that may all change.It may be the go to topping for everything from chicken kabobs to hamburgers and hot dogs. It will be the right accompaniment to anything ,given the chance

A Juicy Bit Of Bird

What makes a turkey dinner memorable?. Not the gravy or the crispy skin(although that does help). It's not the bird's weight or how many it could feed. It's the meat. A good juicy slice of turkey is crucial to a perfect Thanksgiving dinner.The whole meal will be ruined if the meat has the texture of parchment. There are ways to combat this and have the best bird ever.

Turkey dries out because of overcooking. Mostly it's the white meat that loses moisture, namely the breasts.This part cooks almost too quickly while it takes the darker meat much longer. According to some cynics , this always happens and there's no way to have a perfectly cooked, juicy turkey. That's where they 're wrong. One of the best hints is to smear butter under the breast skin before cooking. It'll not only impart a yummy, buttery flavor but keep the meat moist for hours. Another way is brining it , or soaking it into a salt water bath overnight.A third method is tenting with aluminum foil for most of the roasting process. Take the foil off about three quarters of an hour before serving.

Suppose the worst happens? You can salvage the dried out meat. First slice it off the bones and then place the slices in a casserole dish. Add the drippings along with a can of chicken broth. Now cover the dish with tin foil and cook for five minutes at the same temp you used for cooking the entire bird. You'll have moist , juicy slices ready for your company.Another quick fix is a good dousing of gravy to combat the chewiness and toughness.

You can serve a juicy bird that's tasty and moist. It's in the manner of prepping that ensures a delicious turkey with tender meat. Choose what works for you and then go with it. You're bound to have a turkey that's juicy through and through.

Not Just Your Average Vanilla

Vanilla has always gotten a bad wrap. It's considered too bland and too boring. All things vanilla flavored have to have a second flavor added. Think again. Pure vanilla flavor is anything but yawn inducing. It has a slightly spicy , sweet taste that is perfect for anything , including - surprise !- lunches and dinners. The bean is surprisingly versatile and can be used in different dishes.

Vanilla, like its' cousin, chocolate was born in Mexico where the plant flourished. Conquistadors called it vainilla or little pod in Spanish and brought it back to Spain with them.By the 1750's, the plant, now renamed vanilla was widely used in both American and European baking. In 1812 a young enslaved boy from East Indian ocean island of Reunion named Edmund Albius discovered that the plant could be hand pollinated and thus began the birth of modern vanilla manufacturing. Madagascar vanilla became and still is the most prized vanilla in the world. It is also called Bourbon vanilla and is also manufactured in the West Indies and Indonesia. The vanilla plant also produces a fragrant orchid known as Tahitian vanilla . This is primarily used in perfumes. The Mexican genus still exists but is not as widely used as these.

Vanilla is not just restricted to baking and desserts. You can use it in in rubs and glazes to create a sweet, slightly spicy sauce and flavor. In fact it will enhance any meat and it's mostly used with pork , chicken and even seafood. Add a few drops of extract to any brine to give pork exotic Asian flair . Even vanilla glaze or sauce will liven up a plain chicken. You can also use the bean for seafood whether to infuse a stew, lobster sauce or make the famed vanilla shrimp. Of course, don't forget it in baking. There's nothing like a plain vanilla cake or cupcake with a simple dusting of confectioner's sugar. Another must is homemade ice cream made with freshly crushed vanilla beans to create a pure , old fashioned flavor.

Vanilla is anything but bland. If you want to wow your taste buds then add a dash of vanilla to your cooking.It's far from boring! It's downright exciting and then some!

Olives For The Picking

What would summertime be without the olive? This millenniums old staple is always a welcome guest at picnics and barbecues. It's perfect chopped in salad or just on it's own. Foodies know that there are several different kids of them.It isn't just black and green but many shades in between.

Everyone knows olives are ancient but do they know how ancient? Legend has it that the goddess Athena first brought the fruit to the city named after her, Athens. The real story is that olive trees were first planted in the Mediterranean basin about 6,000 years ago. The plants originally came from Syria, Palestine and Persia (present day Iran). It was reportedly the Minoans source of wealth and what made their empire one of the wealthiest in antiquity. Religions also picked up the olive using it and its' oil in rites and symbolism. There are olive trees in Jerusalem that were first planted when Christ was there. America first saw the plant when Franciscans brought it with them to California. Currently it is still the Mediterranean that produces 93% of olives. In the states it is California that gives North America its' olive crop.

There are many different kinds of lives. Most of us usually just stick with the basic pimento stuffed green ones or the pitted black. These are good but if you want one with really rich and intense flavor then buy the Greek kalamata ones. These have been treated and pickled in a red wine vinegar brine for 12 months as opposed to the regular olives that have been given a lye bath. These are an intense deep purple color . Greece also has given us the Halidiki olive which is a tangy and green. It's the perfect mate for creamy feta . Southern Italy also produces its' large share of olives. The two most notable are the small fruity Bitetto and the larger, more robust Cerignola. You can serve these with a well rounded antipasto of provolone , prosciutto and mortadella along with crusty loaves of Italian bread. For fun snacking try the Gaeta, a purplish brown extra salty olive that is just good eaten by itself. Olives also come from France's lush Provence region where the tender Nicoise olive is grown. This is used in salads and making pissalderie a type of olive pizza.There are also the jet black Nyons and the verdant crunchy Picholines. The last has a wonderfully fruity taste and is perfect served for the holidays. Spain, another huge producer has a wide variety too.Their Arbequinas is of the green variety, small and bitter, while the Manzanilla, a large green kind that are familiar in America. The North Africa country of Morocco also produces olives, Theirs is the Beldo and is a small type of olive used more in cooking and salads and mixes.

A summer party deserves olives. There are so many to choose from , from the tart and winy Kalamatas to the Beldi and Gaeta for outdoor Southern Italian style feasts. Don't just settle on the every day ones. Experience all the different types of this ancient, delicious fruit.