My Sister's Deli A Woodland Park Gem

 woodland Park is a beautiful suburb of Paterson ,New Jersey.it has a woodsy , almost upstate new Yoro Vibe thanks to it being located onGareett Mountain.  The area is loaded with all sorts of great eateries 

ONe of these is My Sister's Deli owned by Dorotea and Maria. This is more of a quick place to have a good  hot or cold lunch.You CNA sit and enjoy a sandwich or a hot meal with the kids. Granted the menu shortens on the weekend and you can;t get their tasty soups but the sandwiches make up for it

There are so many choices to choose from along with having customized sandwiches - which I ordered. It's big on paninis and sandwiches filled with fresh mozzarella ,tomatoes and cold cuts. You can get hot or cold of the first and they would feed two people. My sister's Deli also has a wide range of breakfast sandwiches featuring pork roll and cheese along with a wide array of omelets.

I ordered a custom sandwich of grilled chicken and tomato on a Kaiser roll. The chicken was so juicy that it deliciously soaked through the roll, amping up the flavor. The chicken was cut into bits which gave each piece a grilled crispiness. It was perfection. I could have ordered fries or onion rings with it but the sandwich itself was more than enough.I definitely will come back for a second time and many to try their chicken nuggets along with bringing home one of their many flavors of homemade muffins.

My Sister's deli is a great place to get any kind of sandwich  or meal hot ro cold. Head to the beautiful Garrett Mountain to eat here. It's worth the trip.

My Sister's Deli is located at 150 Rifle Camp Road, woodland Park ,NJ. You can reach it either by taking Route 80 west to Rifl e Camp Road or Route 46 West via Rifle Camp Road.

Bright And Easy Summer Recipes

 Finally hot days are ahead. These are perfect for beach and pool lounging. Not so much for cooking. Luckily there's a great guide to help during these soon to be steamy days. There's everything from starters to desserts.

Regular contributor Margeaux Laskey has a slew of these recipes in today's New York Times Wednesday Food section.she and the rest of the Food section staff has put one hundred (!!!0 recipes on line but the paper celebrates a few today.summer gives a whole harvest of veggies and fruits along with easy dishes that are a snap to make.Take dill pickle tzatziki,made with grated dill pickles and Greek yogurt. a minced garlic clove gives it more flavor while olive oil gives it smoothness. This is great with all sorts of veggies like broccoli florets and cauliflower, however try it with grilled pita wedges too.From appetizers come salads. These featured can be a second course , side or main course. for a hearty bite try the chicken gyro chopped salad. This is a salute to fresh veggies and gyro style chicken. This is boneless skinless chicken breasts marinated in Greek yogurt The yogurt is then  spiced with oregano, cumin, cinnamon and sweet paprika along with cayenne, dried basil and garlic powder for a flavorful dressing. It's served on Romaine lettuce with pita chips and feta cheese.cannellini beans and bok choy may be an unusual pairing but they're thrown into a salad for a refreshing take. The dressing is a ginger maple. tempered with rice wine.

There is grilled too.shrimp is coated in a mix of Old nay or Cajun seasoning along with salt and pepper.It's then grilled and served with a lemon herb drizzle.Chicken thighs are also grilled in a coating of tahini honey and olive oil. This is used for a sauce  ,diluted with fresh lemon juice for dipping later on. There are also summery dishes that can be made in the kitchen too. Try the very southern pimento cheese and tomato sandwiches , perfect for a quick lunch or picnic. This is the classic pimento cheese spread made with pimentos,Cheddar and mayo. Jalapenos are added in for a new take  along with a slice of fresh tomato. white bread is recommended but sourdough is a good choice too. There s also linguine with zucchini, corn and shrimp. The shrimp is cooked first sauteed in butter then the veggies. The pastas are added t o the zucchini and corn followed by the shrimp. Yes there is fruit too. A peach , mozzarella and cucumber are dressed with a spiky gochujang vinaigrette. Serve this with grilled steaks. For dessert there  are berries and cream. The last is enriched with full fat yogurt.sugar and vanilla are mixed in to enhance the flavor. The add favorite freshly picked berries for a refreshing yet old fashioned dessert.

I'ts summer. Cooking should be as easy as lounging by the pool. These recipes prove just that. Try them for fun and simple eating.

Summertime Treat Grilled Fruit

 There are so many summertime harvests right now from late season cherries to peaches. what is great about the fruit of the season is that they can be grilled. Any can be used as dessert or even in side dishes.

Surprisingly any fruit can be roasted and grilled even the littlest ones. Grilled or roasted cherries are easy to make and can go with everything from pork chops to chocolate ice cream.All they need to be is pitted to make sure no one breaks a tooth and then tossed in a mix of olive oil, sea salt and ground pepper.YOu can roast these on a grate on your grill or in your oven. MInced parsley could be added to this for a savory quality which would make them perfect to add to a salad. These could also be added to a dressing too for a lively zing to a grilled chicken or steak salad. Going to the bigger fruit, peaches lend themselves to coals or oven. Again they need to be pitted and halved before cooking. Brush them with melted butter or olive oil and then cook for four to six minutes on both sides. Again these are versatile. Add some brown sugar to the melted butter for added sweetness and then serve the peaches topped with vanilla ice cream or vanilla yogurt. Grilled peaches are also perfect as a side to grilled chicken and combined they make for a wonderful salad with the addition of feta cheese and arugula. Serve with a balsamic dressing.

Most grillers usually stick to those backyard dessert classics - watermelon and pineapple. Although water melon tastes good when it's chilled ,it's equally as delicious grilled.Keep in mind to cut it into thick triangular wedges. Arrange the pieces on thee grill and cook for about two to three minutes or until grill marks appear. Some home chefs put a honey sauce on them but you can also just eat them plain as well. A watermelon salad is a nice side to burgers and hot dogs. Start with a dressing of balsamic vinegar and olive oil. You could use red wine dressing if the balsamic is too strong.Add arugula and a nice crumble cheese like chevre or goat cheese.Mix and serve. You could add grapes or walnuts too if you want more flavor. Grilled pineapple is always a treat at the end of a cookout,It's just brushing the rings or slices with a mix of melted butter and honey or brown sugar. Add a little sea salt to bring out the fruity flavor and grill for two to three minutes on each side. You could add it to  a salad but it does taste good with with just a scoop of vanilla ice cream on top of mango ice.

We're in the full swing of harvest season. It's time to use the harvest in a number of versatile ways. Try grilling the local fruit for tasty sides and desserts.

That In Between Season

 March can either be very cold and wintry one day and balmy and ready for Spring the next. As with what to wear , what to cook? It could be anything from a hot soup to a refreshing salad. Keep your pantry stocked for anything.

If you're still having cold weather , then think about creating homemade soups. These are alwasy good for a comforting dinner and makes for a great lunch the next day. Think of adding fresh vegetzables for a Spring'y verdant flavor. Try a creamy roasted carrot soup that not only has the roasted  roots but also coriander and cumin for flavor along wit garlic and onions.A  favorite of mine is homemade celery soup. Celery has such a bright summery flavor that you'll forget there's sleet outside. You could puree it for a creamier texture or leave it in  diced pieces. Of course stews and chilis follow this idea as well. Instead of heavier ones think to  a lighter one., One filled with mushrooms,lemtils and tomatoes makes for a hearty meal. Keep in mind that cold weather also means hearty casserole. A chicken one is a tasty treat on a day full fo snow and gusts. You cna add cheddar shreds for more flavor and top with breadcrumbs for crunch.If it's Friday then think a classic tuna casserole or even better a tuna melt for a warming Lenten meal.

This month  means you many have higher than average temps. Should you clean off trhe grill? If you want  but just remember that the next week could bring a ton fo snow. Use it, clean it and then cover it until the weather is more stable. If you can't find charcoal use twigs. These sould be dry enough to ignite and about six unches in height. Fom there you can easily grill up hamburgers and hot dogs along with steaks for a long awaited taste.You can carry on  with the summery vibe by serving slaws and macaroni salad too. March's warmer days can also mean lighter Sunday meals too. Think a roast chicken or capon with asparagus which is starting to be in season.  Fish , like salmon and tilapia are perfect early Spring dinners. These too can be grilled outdoors and served with a squeeze of lemon and light seasonings.A nice side  with grilled fish is is a Spring green salad, a welcome departure from those heavier ones, Create a lemon juice based vinaigrette, spiked with parsley and oregano. Another idea is quich.it's a quick mix of eggs, creama dn veggies, baked in a pre-made shell. It's filling but doesn't weight you down.

March is a tricky month.There could be snow one day, a summery one the next. Be prepared with tasty dishes for both hot and cold days.

Anchovies And Peppers A Quick Summer Treat

 This is the time for garden veggies, especially peppers. One way to have them is with anchovies, a popular Piedmontese treat This is a great starter fo grilled steaks or a good lunch with plenty of Italian bread,

 You can use any color bell pepper, red yellow or green.First char the whole pepper. over an open flame or on the grill. Cut into strips and discard the seeds. Mix with the anchovies to form a kind of salad. You can add some olive oilbut not too much because the fish is already packed in it. I love it (as did my uncle) with thick slabs of Italian bread. You could turn the anchovies into bagna calda with the addition of a tiny bit of olive oil, butter and minced garlic. This is also good poured on peppers and even tomatoes and perfection over grilled steak,

Take advantage of the pepper harvests right now, They're great in a variety of dishes. They're elevated with rthe addition of anchovies.

Easy Summer Meals

 I know I won/t be cooking anything elaborate this summer. It will be simple and good. Summer is a tough season and cooking with only one hand harder still.

Here is a list of some easy dishes  anyone can make,

Grilled veggies. Use a colorful mix of zucchini, beefsteak tomatoes, peppers and onions. You can try them shish kebob style too.

Grilled meats- Think London Broil, chicken, shrimp and salmon. Try lobster for more extravagance

Grilled pita - Top with cheese or tomatoes or try hummus or baba ganoush.

Gazpacho, This Spanish classic is an easy whir of veggies, olive oil and vinegar. Think liquid salad but tastier.

Pasta salad, Yes,, it's a barbecue side but it can be made toothier with the addition of cubed ham or chicken, Use tuna for a different spin.

Charcuterie A no brainer. Serve every one's favorite  cold cuts and cheeses with sliced French bread and olives.

Salad Nicoise, This Provencale classic can hold everything from hard boiled eggs to tuna along with a host of veggies.

Make these dishes for an easy season of lunches and dinnersThey just take a few minutes to whip up. Enjoy!!!

The Ritual Of Carne Asada

Carne asada is more than just a meal. In the Northern Mexico , in the Sonora region it's a family gathering. With it also comes ones of the best dinners, so different than what is often thought of Mexican food. It is tacos and guacamole but much more traditional and delicious.

Pati Jinich, the great host of PBS's Pati's Mexican Table and winner of two James Beard awards. wrote this fascinating piece in today's New York Times Food section. She visited families who hosted these weekly dinners before the lock down shook the world. You have to be invited to these and invitations are few and far between in this area  on the Gulf of California.  Chef Jinich also got to interview cooks, growers, ranchers, and butchers along with farmers merchants and even artists for her television show. What is surprising is that it's not the most expensive cut of meat that's used but more a fresh tasty piece of meat. The traditional cuts are unfussy and unfriendly. Think diezmillo or chuck roll or palomilla or top sirloin. These cuts are commonly cooked low and slow but in Sonora sliced thin and cooked fast over a high heat. It's usual for people to opt for one cut or the other but most choose both. The meat is cooked over mesquite on an open charcoal grills. The grill grate is first cleaned with a white onion and then greased with a chunk of beef fat.

Tomatoes, onions and chiles are also grilled. This lets their juices run and they are then mashed into a roasted salsa. After them comes the meat. seasoned with only sea salt. How to test if it's hot enough. According to local chefs hold a hand out a beer can's length above the coals for four or five seconds. If; it;s less ,it;s too hot and the heat has to be reduced. Too long and it's needs to be hotter. There are other recipes that round out the meal. Chef Jinich includes a fire roasted salsa  that's so simple to make. Yes, there's guacamole but without the lime.Hers has two kinds of chiles, both Anaheim and serrano, along with a lot of cilantro. There are also refried beans. These are pinto beans cooked with dried Colorado (also known as California and New Mexico) pepper. Any kind of Mexican cheese can be added, from
asadero, quesadilla, Montery Jack or Oaxaca. The beans are actually cooked twice, not really refried. They're first boiled with the onions and chiles , then blended in a blender. It's then cooking them in a casserole dish with the grated cheese. As a side there's a grilled corn ,asparagus and spring onion salad. The veggies are grilled first then cut and the corn kernels shucked off the corn cobs. This is where the lime juice comes in  with the dressing.Maggi, a kind of soy sauce is added for unami notes along with Worcester  sauce and vegetable oil.

A carne asada is a special meal in Sonora. Try these recipes to recreate all the wonderful flavors and aromas of Northern Mexico. They're a tasty reminder of a great dinner with friends and family.

Your Summer Bar

Summer is the time for entertaining. There are barbecues and pool parties, Sunday morning brunches and Saturday night gatherings. A backyard bar is necessary. Guests want a cooling drink and it's up to you to provide some fun and fruity libations.

What should a summer or backyard bar have? A good mix of alcohol and non alcoholic beverages. Champagne should be on hand.It's an exciting twist to a Saturday night get together and is needed for Sunday brunch mimosas and Bellinis,If it's too expensive , then try sparkling wines such as Prosecco and Asti Spumanti. Lighter wines are also a must.Pinot noir is a good choice on a hot night.It's a red that will go with bold steaks and juicy hamburgers.A German Reisling white can be good with grilled chicken along with any kind of fish or seafood. Try it when you serve grilled lobster tails or scallops. If you want to vary it, then choose a Chardonnay to go with barbecued meats and seafood.It's also good with any kind of ham or toasted food such as almonds or baked goods - think mini quiches.Of course there should be beer. Everyone's favorite is Corona - with a slice of lime . What does it go with besides Mexican dishes? Gazpacho shooters which are easy to make along with grilled chicken wraps. As for the usual fare try pale ales with the burgers and dogs.Other kinds  of alcohol to have are vodka and rum, along with bourbon and tequilas for cocktails and shots.

A summer bar should have extras for mixers and non-drinkers. Plain and flavored seltzers are a must.One of the best and most flavorful is Bubly. The brand has a myriad of flavors from an intense cherry to a zingy grapefruit. Buy a number of flavors for your guests' many tastes. Of course there should be soda. Stick with the classics Coke and Pepsi which you can add rum to for a fun rum and Coke.What about fruit juices?Lemon and lime juice should always be on hand. You can buy bottled juices or have the fruit  ready to be cut and squeezed. Include oranges too. A bottle of the pulp free is needed for tequila sunrises, screwdrivers and mimosas. Pineapple juice ,reminiscent of luaus and exotic climes , can add spark to any summer cocktail. Imagine grilled ham steaks served with pina coladas or mojitos. Sub in grapefruit juice for a real change. Just remember these two won't get used as much as other juices. Buy small bottles if you're planning on using them.You can't go wrong with a bottle of cranberry juice.It's good on it's own or mixed with vodka.If you're planning on a brunch , then buy a bottle of tomato juice for Bloody Mary's.

A well stocked summer bar is the key to a good warm weather get together. Have the appropriate wines and hard liquor on hand as well as the extras. Your  thirsty guests will appreciate the variety.

Grill Clean

The grill is one of the most used cooking appliances of the summer. As the season is more or less winding down, it's time to start scrubbing off all that char and grease if you haven't already. Give  it that sparkling pre season look after being used so much.

The first question home grillers ask is what kind of cleaning solution should I use. You could go natural or pre made sprays.That's up to you, and just how messy your grill is. Many people swear by vinegar which does an excellent job of stripping the bars of any charred orts and baked on grease.It also doesn't leave behind any harmful residue that can can get on your food and make you and your family sick. The best vinegar to use is either white or distilled vinegar or the apple cider one. Mix one cup of water to one cup of vinegar and pour into a spray bottle. Some home chefs prefer using just lemon juice. It can be combined with everyday salt (use Morton's  not the expensive sea salt) to create a cleansing scrub. Combine one tablespoon of salt with the juice of two lemons and then rub over the grate. Wash off with a wet rag.If your grill needs some serious cleaning then go with a spray or solution, Some of the better ones are Goo Gone which thoroughly cleans grates along with Weiman barbecue grill cleaner. This one cones with a reusable scrub pad and handler.

How do you clean a grill?  First of all, make sure that all the dials are shut off. You don't want to accidentally set yourself on fire, especially if you're cleaning with a manufactured solution or ammonia. Also turn off and disconnect the propane tank. Loosely cover the heating elements with a big piece of tin foil. Use a grill brush to scrub the insides walls above the elements and then remove the grill pan and empty out any residual grease into the trash. Drop the pan into a bucket of soapy water and let it soak.It's now time to clean the grate and rinse off the drip pan. Lean them against  the garage or fence and scrub them clean. Thoroughly rinse off with the hose. Now it's time to clean the elements. Toss the foil and scrub them with the brush. If your grill has a cabinet, open it and using a whisk brush, sweep  out any leaves or debris. Grab a few stainless steel wipes (these can be bought at your local supermarket), clean the grill's exterior and cabinet's interior.You can put the grill cover on to protect it from any atmospheric dirt.

As the barbecue season winds down, give your grill a thoroughly needed wash. It has been through a lot of cooking and mess. Let it shine with a good cleaning.

The Hot Temp Diet

What does this blog have in common with hot weather? Endless articles about noshing through a heat wave. I've  written about how and what to cook and eat during a heat wave. The advice is the same.Eat light, eat healthy. It's a way of living through it.

As I've always recommended, go for salads. They're light to get down and easy to make after a long, sticky day at work.Again one of the most flavorful (and a true favorite) is Salad Nicoise. This is a fun mix of Bibb lettuce, tuna, and a host of veggies. The traditional recipe calls for green beans, potatoes, and plum tomatoes. Anchovies and hard boiled eggs are also added for more protein and flavor. The dressing is a blend of olive oil, red wine vinegar and dry mustard. A squirt of lemon and crushed garlic also give flavor. You can also wrap all the ingredients save the lettuce in Romaine leaves for Nicoise wraps. Another tasty cool dinner is Neopolitan bread salad. Slice up plum tomatoes , mozzarella cheese and Italian bread and soak in olive oil spiked with rosemary, oregano and garlic. If you want more substance with it. julienne strips of salami  or  bell peppers to add to it . A plain salad is always good too. Add yummy but nutritious extras like broccoli, cauliflower, and chickpeas and mix with a light, low calorie dressing.

Many people turn to the grill when the temps get hot. If you can stand the heat, then go for it.I've  recommended homemade burgers which are easy to make. For juicier ones add an ice cube in the center of each patty. Some other add ins are minced onions , garlic  and even peppercorns Grilled foil dinners are a perfect meal for a hot summer's night. Try chicken with onions and peppers, zested up with such herbs as oregano and rosemary Another quick idea is using canned veggies such as corn and string beans with steak  for a healthy and colorful supper. Even meat loaf can be foil cooked, Think of one laced with barbecue sauce. It can be sliced and served on hamburger buns. Fish such as salmon can also be foil grilled. Use lemon and parsley for flavoring along with sea salt and freshly ground pepper. Serve alongside a summery string bean or broccoli salad.One of the quickest and most classic meals is the quick tomato sandwich. It's just tomato slices on bread with a slick of mayonnaise. If you want want something healthier, and a tad more sophisticated. think tomato slices on olive oil soaked French or Italian bread.

It's another hot summer with high temps. Think of eating light and tasty with classic and simple recipes. It'll get any home chef through the hot days ahead.

Another Round Of The Gallbladder Diet

The last few days have not been the best. Thanks to stress and a rich holiday diet, the old gb kicked ad created problems from intense pain  to sorry - vomiting. If you're new to gallbladder problems, don't despair - and don't be pushed into THE operation. A good diet will save you -literally,

One of the foodstuffs that did me in was butter, namely my favorite the Irish Kerrygold. A few days ago, on Tuesday, I wrote all about icings and cakes. Not anymore. Butter is off the table as is any product made with it, including homemade frosting. I have to return to I Can't Believe It's Not Butter which can be used a great butter substitute. Yet this I will use sparingly, namely on baked potatoes.Luckily I was not one for milk or cheese but I do have to cut out those subs such as soy milk and tofu.Almond milk is fine.Baked goods, whether home baked or store bought are on the taboo list.The good part of this is I will be eating more fruit such as tangerines and oranges along with strawberries and apples.These are not only better for me but they're also much more refreshing than a snack of cookies or cupcakes.Fresh fruits work for drinking too. Colas and any carbonated drinks are definitely off the table as is any alcoholic beverages.  Bottled juices are very good too but choose ones that are lower in sugar. Coffee and hot cocoa are not to be consumed either. Herbal teas are your best bet.

The gallbladder diet allows me and anyone the chance to eat leaner meats. We can eat red meat such as flank steaks that don't have fat. Those lush marbled cuts are no more,but it's better for us. Another plus is that we can have turkey and chicken breasts minus the skins. There are some great recipes out there that accentuate the fowl's flavors.Try grilled turkey with herbs such as parsley and tarragon or grilled chicken with lemon, sea salt and pepper. If you want a sandwich then have it on any toasted whole wheat or dark bread such as pumpernickel. Nix the mayo, but try bruschetta on top of it or sliced tomatoes. Salmon is a must. It's not only perfect for soothing an irritated gallbladder it's full  of Omega 3.s It's also easy to cook and grill. Think of one grilled with herbs, lemon and garlic for a satisfying and healthy dinner. Sides are always important and a gallbladder diet demands them. Think fresh salads with simple vinaigrette of just olive oil and apple cider vinegar. Add some raw cherry tomatoes, along with broccoli  and cauliflowers florets. Walnuts are the only nut we can eat so think about adding a few freshly shelled ones to your salad. Steamed broccoli and baked potatoes also make good sides. Just keep embellishment simple,Just toss on some margarine and chives for both .


Going back on a gallbladder diet is always annoying at first. Yet a simple, paleo diet will be worth it,It means a healthy gallbladder and no surgery. There's nothing better than that.

A Dash Of China

One of the best aspects of cooking is getting creative. It could be adding a never tasted before veggie or trying out exotic spices. Chinese influenced dishes are always a crowd pleaser and fun to make, It's easy to add a touch of the Far East to everyday dishes.

Soy sauce is usually used just for splashing on lo mein or as a dip for egg rolls and spring rolls. Did you know that it could give the humble hamburger some oomph? Ground meat can be marinated in a mix of  one-half cup of soy  and one half cup of Worcester sauce. it's just molding the patties , laying them down in a glass baking dish and pouring the marinade over them.Let sit an hour before cooking. Unlike regular burgers, do not flip.They're too moist and may break apart. The patties can also have a dash of grated ginger and chopped scallions too for some heat.Soy sauce and Szechuan peppercorns can also be added to meat loaf as well as hoisin sauce. Many home chefs may have some qualms cooking with  it but once tried is a kitchen staple. It's great in  giving meat loaf a nice dark glaze along with a rich unami flavor.  Try it for a tastier barbecued and roasted chicken. It'can be mixed with soy but also works well with such everyday ingredients as brown sugar, ketchup and  honey.  Hoisin sauce can even be made at home. It's a no-cook recipe that calls for soy sauce, peanut butter, and molasses mixed with rice vinegar and sesame seed oil. Minced garlic and black pepper are added for zing along with Chinese hot sauce. This last can also be made at home, using anaheim peppers and garlic in  a mix of vegetable oil and rice wine vinegar.

Many home chefs are intrigued by the Chinese five spice blend.It's  actually a blend of rather unusual herbs such as star anise, cinnamon, Szechuan pepper, fennel seeds and cloves. You don,t have to to go to an Asian supermarket for it. McCormicks' make their version of it. (keep in mind it is expensive at $17 for 2.75 ounces). The blend can be made at home. The recipe is easy. Mix cinnamon with anise seeds, and black peppercorns, if you can't find the Chinese kind,. Fennel seeds are easy to come by, Just check out the local grocery's spice section. All the spices are then ground in a coffee grinder and can be stored for up to two months. Any meat from pork to chicken can benefit from this amazing marriage  of hot and earthy. There is a famed pork dish called Five Flower pork that has the mix  livening up a simple cut.  Vegans will love the fact that it complements tofu . Add Five Spice to stir fries grilled meats or even to sautes. Veggies can be spiked with them giving them a spark of the exotic.Combine cauliflower, squash  and corn with snow peas and mushrooms.Add the Five Spices along with soy sauce  and saute in canola oil.  Two teaspoons of flour is also used to thicken the sauce.It can even be used in a vinaigrette , perfect for a grilled chicken or   beef salad.

Chinese sauces and spices are great in livening up everyday recipes.  Try hoisin sauce for jazzing up meat loaf or Five Spices for livening up veggies. It  makes for fun cooking and fun eating!

Cold Temps Hot Cheeses

Cheese is one of those foods that's enjoyed all year round.It's especially good in the winter, when it's heated up.The taste becomes more intense and almost buttery in flavor. It's texture is a perfect meld of creaminess and crustiness. The best part is that it requires minimum ingredients and preparations.

One of the easiest is a simple grilled cheese. Like French toast , every home chef has his or her own way of making it. One way is just placing a slice of any cheese on plain white bread and baking for five to ten minutes in a toaster oven. The best bread for this is Pepperidge Farm sandwich bread.It has a nice sweet, homebaked taste that works well with the cheese's sharpness. You can vary both. A grilled rye topped with Swiss is nice variation. Italian bread dripping with mozzarella makes for a nice lunch.Serve with a cup of heated pizza sauce for more flavor. The diner classic The Happy Waitress is the ultimate grilled cheese. This is an open faced sandwich first layered with two layers of  bacon slices and  a generous amount of fresh sliced tomatoes.The extra baking really crisps up the baking and the three flavors together are just perfect. You can also go the French route by making the bistro favorite croquet monsieur. Gruyere cheese and wafer thin ham is placed upon slices of white bread and fried in butter. You can add sauce but it also tastes great without it too.

Fondue is the ultimate winter cheese dish. This does require a fondue pot (now on sale during the January white sales) but you can also use a sauce pan as well.The  best cheeses for it are a mix of Swiss and Gruyere but you can cook all of one or the other.White wine is added along with a dash of cherry brandy or kirsch . The bread used is almost always a stale baguette  cut into cubes.Boiled potatoes and cubed apples are also dipped into the sauce. Another tasty dish is also Swiss, raclette .This is a cow's milk, sort of resembling mozzarella in look and texture(it can be bought in the US  at Trader Joe's). It has a mild flavor  and is very soft.It is cooked on a special raclette grill that sort is like a large waffle maker. The cheese is placed on it and diners can scrape the cheese off with bread,potatoes or gherkins. In fact raclette comes from the French word racler to scrape.This is a party dish and is great for a  small dinner party of four or six.

The temps are falling.It's the perfect times for a hot , cheesy dish. You can choose the all American grilled cheese or the fun and sophisticated raclette. Any hot cheese plate is perfect for these frosty, chill days and nights.

Raising Wings To New Heights

Chicken wings were never meant to be gourmet.Their place was usually at sports bars,served with beer and possibly shrooms.Yet some New York chefs are taking them to new heights.These wings are flying high and flying with interesting spins and inspired flavors. Jeff Gordonier wrote about the new breed of chicken in today's New York Times Dining section.Many chefs realize that chicken wings, especially now during football season, are a lucrative dish.Many are reluctant to put them on their menus because they feel it might cheapen the restaurant's reputation.Yet they are popular, no matter how they are served.People love chicken wings they're fun to dip into sauces, they're fun to eat and eve the sticky mess afterwards is entertaining.Many cooks are giving them an international spin too.Chicken wings are delicious on their own but coat, rub, or slather them with spices and juices and they become heavenly..One eatery,Dinosaur Bar-B-Cue has theirs with hoisin sesame and garlic chipotle along with one called the devil's duel - this one so spicy that the eater's lips and gums go numb because it's so fiery.Some kitchens have embraced the Korean cooking style of double frying.It does make the wings extra crispy but thanks to extra marinating , the meat inside is tender and juicy.Home chefs can try this method but also can grill them too.Just marinate them to get them tender and flavored. Wing lovers who want to try combinations should look to these chefs.Mr. Gordonier has included two recipes from Chefs King Phounannong and Hoon Kim.The first has the flavorful Spanish spice combo ,adobo.It also has crushed peppercorns for heat and soy sauce for added flavor.This along with garlic and coconut milk are turned into a marinade where the wings will sit for thirty minutes before cooking..They're then fried in vegetable oil..Hanjan chicken wings are a true Chinese recipe, with a marinade of soy sauce sake and miring along with garlic.These are a bit healthier because they're grilled.there are other combos listed that home chefs can try on their own.Ducks Eatery, another hot Brooklyn hipster hangout offers Vietnamese style with a caramel type coating but made savory with peppers.Wings can go Mexican as they did in Chef Danny Bowen's Mexican Cantina.This is a mole version, dusted with coffee and cocoa.They're then spattered with creme, cotija and anson mills benne seeds.Home chefs can try this with a tad of dried ancho peppers. Wings are enjoyable no matter how you make them.Try them fried or grilled. Spiced or sauces.Experiment with them to create the perfect munch.They're meant to be elevated to gourmet heights. raise those wings high.

Fresh Flatbreads At Your Fingers

Fresh baked bread has the most wonderful aroma and flavor in the world.However it can be too much to make, especially on these sweltery days.Not to despair.Flat bread comes to the rescue.Make it , grill it and then eat it in all of six minutes flat. Melissa Clark discovered this as well and wrote about it in her weekly column A Good Appetite in Wednesday's Dining section.One aspect of flatbreads that makes them more interesting than regular bread is the fact that they can be stuffed as well being baked in less than ten minutes. Any home baker can have a field day with what to put in them.She recommends cheese olive and even coconuts.Meat can also be added.Try cooked sausage or even bacon.While she recommends avocado ,Iwould try tomatoamd mozzarella.You could also try other veggies, such as cooked pepper or zucchini with a drizzle of garlic infused olive oil.Flat breads can be made plain, perfect for barbecued brochettes, (see yesterday's entry). Or even as earthy buns for sliders. As with any bread, it's the process that"s the most important.Since flatbread is a grilled instead, the dough should be cold when thrown on the grill.this eliminates the dough sticking to everything from the cutting board to the grill(and no one like to scrape burnt bread off a barbecue grate).Ms Clark's recipe is for whole wheat with honey as a sweetener.This is the most healthiest and actually original tasting however you can add white flour and a pinch of sugar if yup want.She also adds three quarters of a cup of yogurt to give the bread body.If you make the stuffed kind make. Sure you don't overstuffed the dough.Use two tablespoons of whatever filling to fill each individual flat breadFirmly press the seams together.A word of warning.Don't do this outside .Hot temps and the atmosphere will turn the dough into a paste.Form the flat breads inside and then bring them put to the prepped grill.Brush both sides with olive oil and then grill for three minutes.Flip and grill for thee more minutes.Serve hot.Sprinkle with seasalt and dip into flavored olive oil. Flatbread is an easy bread to make during these hot days.Slap it on the grill to enjoy , whether it be stuffed with tasty meats and cheeses or plain.It's a summery way to enjoy the taste and smell of fresh bread.

The Versatile Tuna

Tuna is one of the better and tastier foods of summer dining. There's a lot to be done with it . Different types can be grilled or thrown into a salad for easy cooking.Its one of those diverse types like poultry that can be prepared in so many ways.

Tuna can be great grilled on planks in the backyard. Any supermarket or fish market will have yellowfin or ahi tunas They're heartier than the albacore tuna that's sold in cans. These have a pinker meat and a heartier flavor. Ahi tuna can be used in sushi or better yet grilled.Most home chefs usually grill it.It can be marinated in soy or ginger sauceor left plain. Tuna steaks can also just be seasoned with salt and pepper along with  a squirt of lime or lemon juice.You can also bake them as well usually for only ten to fifteen minutes in a 400 degree oven.Some even prefer the easiest method of pan frying or broiling for a few minutes.

Canned tuna or albacore has always been a summer staple. Everyone loves a good tuna salad sandwich loaded with mayo along with chopped celery and onions. It's even good mixed in with plain macaroni ans a quick but filling salad. However albacore is good in any Provencale recipe. Try making a salad Nicoise with  a can of tuna in oil, hard boiled eggs and black olives along with regular salad bowl ingredients.Another Southern French specialty is spreading tuna on split open baguettes. Rub the bread with garlic cloves before adding the fish and sliced beefsteak tomatoes. You can also stuff peppers and tomatoes with tuna too for a fun and different lunch.

Make tuna a summer staple.It's a tasty and versatile fish. Tr y yellowfin or ahi on the grill at a barbecue or have a Provencale inspired sandwich or salad. Either way it's just a nice way of keeping it simple yet delicious during these summery days.

Foods For A Summer Cold And Virus

Colds and viruses really don;t have a seasonal agenda. They come whether it''s ten degrees and snowy or ninety degrees and balmy. However the comfort foods that work in winter can be a pain to make in the summer. What to do? Reformulate the recipe so that it 's easy to make during sweltering days.

Soup is a must when you don;t feel well. Of course, you can open a can and heat it up which is the easy way to make this sick day classic. You can also just make an easy broth  with just a bouillon cube with water. Add egg for some protein or mild veggies such as carrots and celery for more flavor. Throw in some bread crumbs to make the Piemontese specialty pompeist . Another add in is orzo or tubetini, the tiny beadlike pasta.

Summer sickness means avoiding all those barbecue sauce laden meats and mayo drenched sides. If you;re up to it, think about a grilled chicken on just plain, buttered toast. Even a plain hamburger can be good for its; protein.Just don;t load it up with special sauce or pickles along with onions that might be too strong.Kabobs are a fun way to tempt a flagging appetite. These are perfect nibbles when all you feel like is just small bites. As for salads stick to just a regular garden one that has tomatoes and olives in it, Too much of raw veggies such as broccoli or cauliflower may upset an already roiled stomach.Keep the dressings light. Try a vinaigrette instead of a creamy and dense Russian, French or Thousand Island kind.

Colds and viruses come no matter what the season. They're worse in summer when the eating is fun and there are plenty of good food. Keep it simple to get through this rough period.Light meals are the way to go during a summer cold or virus.

Summer Treat Grilled VEggies

This is the time when grills are either bought or washed off. It's also time for thinking about yummy barbecued meats . Yet grilled vegetables deliver the same amount of kick that any chop or burger can. They're also healthier for you and leave you feeling not so stuffed afterwards.

Any vegetable can be grilled. Mostly everyone usually makes corn on the cob which is the standard outdoor fare. You can vary it by grilling it with a little olive oil and sea salt sprinkled on top to bring out its' sweetness. Peppers are also tasty when they're roasted over an open fire. Use a heavy olive oil as opposed to a lighter one. This will cut down on the peppers' skins getting too charred or burned. You can split them and core them before or leave them whole. These taste good with grilled tomatoes on Italian or French bread and drizzled with a garlic infused olive oil. You can also mix them with grilled onions. This last can be put on the barbecue whole or sliced in halves.They're also tasty on hamburgers too.

For a more sophisticated fare, trying grilling asparagus and eggplant. Grilled asparagus is good as part of a hot or cold party antipasto. You can place the spears in either a grill basket or directly on the grill itself. Add garlic, garlic salt or a spritz of lemon juice for more flavor. Eggplant also tastes amazing when it's cooked outdoors.Slice lengthwise, As usual use olive oil along with balsamic vinegar and a sprinkling of rosemary.thyme, basil and dill. This can be your main dish or a side.You can also cut it smaller and try it with a goat cheese too or feta smeared on top the way chef Gaida De Laurentis makes it.

Summer is here and it's time for grilling. Instead of the usual chops or burgers try veggies, There's more variety and more flavor than the usual meats. Take advantage of the season's bounty and put some produce on your grill.

Snapping Up Red Snapper

If you're looking for a tasty fish dish either for Lent or just for a diet consider red snapper.This is a tasty and versatile fish that can be served a variety of ways. It's considered the premium of fish and after one taste you'll see why.

Red snapper is usually found in the Gulf of Mexico and figures in Caribbean cooking as well as Latin American where it;''s called parga.However they have also been found as north as the Massachusetts coastline.Red snapper gets its' name from its' color alight red however the fish's back is a darker shade than the body. Dieters love it because one grilled fillet is only 250 to 275 calories.It's one of the most flavorful fishes and is delicious prepared any way.It's also an easy fish for novices to make

Most people like to grill red snapper. It is just great with olive oil and a squeeze of lemon or lime. However it is also good with tomato sauce  over pasta. Fillets can also be pan seared or roasted as well.Blackened red snapper is an alternative where the fish is coated with herbs and black pepper and flavored with thyme, along with onion and garlic powder. This is the perfect dinner with dirty rice  and home made cheddar biscuits. The fish can also be made into a tasty stew with onions,okra and fresh tomatoes

Red snapper is a wonderful fish for a meal. Choose to have it either grilled with a squeeze of lemon or over pasta. Its a versatile meat that  can be easily made. It's also one of the tastiest too.

The Salmon Are Running

Salmon is one of the most versatile fish out there. It can be used in every kind of dish from breakfast to dinner. It can start off as a canapes or be the body of the main meal. It's also elegant ,giving even the simplest spread classiness. Home cooks to professional chefs can't go wrong with this fish.

Salmon and its' cousin the trout, are unusual fish in the sense that they are both fresh and salt water fish. They are spawned and hatched in rivers and streams and swim out to the ocean to live. They once again swim back to sweet water areas to spawn and repeat the life cycle. Salmon is considered an "oily" fish high in the much needed Omega 3s. They're also high in Vitamin D as well. Their pink color comes from eating high in carotenoids krill and smaller fish. Salmon either come from the Atlantic or Pacific Oceans although the Pacific variety is the more preferred.

Salmon can be made different ways. It can be baked, roasted or grilled. Most groceries or fish stores sell salmon steaks or cutlets which are perfect for the oven or the barbecue. You can marinade the meat to get rid of the "fishy" taste, although salmon has a wonderful mild sweet flavor. You can also turn it into a salad with chopped celery and onion. Salmon is also good as a spread for finger sandwiches . Just add mayo to even a can of salmon and it makes a wonderful paste.

Salmon is a great , versatile fish for summer meals. It can be made into everything from sandwiches to cutlets.Try it for just a simple dinner or for a fun party.