New Twists On Classics

After so many months of barbecues ,salads and ice cream,meals ca become a bit boring.Yet imagine taking classic summer  ingredients and  cooking method, using them in a totally different way.This makes for a refreshing uplift in summer cooking. It also means new flavors and new deliciousness.

Regular contributor Ali SLagle gave good ideas for changing up summer fare in yesterday's New York Times Wednesday section. She gives great ideas to liven up any meal or dessert .It doesn't take fnc6y , imported ingredients , just the usual stuff done different. She takes barbecue sauce and turns it into a salad dressing. This is brilliant and elevate the sauce  from just something to cover chicken and ribs;Thin it out with some lime juice and serve it on hearty greens such as kale and romaine along with a great sauce for grilled veggies.Tinned fish like tuna and  anchovies are great with sliced tomatoes. They bring out the fruit's sweetness and makes for a good lunch (especially with crusty French bread) Another idea is adding whipped feta to watermelon and a salty cheese . Whipped feta is easy t o make.It;s blending feta with Greek yogurt until it's as fluffy as whipped cream. Mayo, that summer staple actually makes a great coating for chicken breasts. Adds herbs and Dijon mustard for more flavor before grilling.A new cooking technique can add oomph to veggies. Another new pairing is corn and rosemary, The herb brings out the corns ,nuttiness and warmth,

Ms Slagle recommends overcooking zucchini too This releases the water and caramelizing the veggies to a silky sweet treat. Another cooking idea is grilling hots dogs counterclockwise to get  more flavor and color.Rotate every so often to get the dogs evenly crisped. The hot dogs (and bratwurst) will have more exposure to the flames and heat and will only have gril makes on the side/ Can summer desserts get a change up? Yes! Surprisingly black pepper and strawberries are a perfect pairing Fresh ground pepper spikes the berry's sweetness ,giving them zing. Now for another wild pairing.Try peaches with  fish sauce..Peaches are very sweet while fish sauce is the opposite  - salty to the extreme degree.Pai them together to bring out the flavor in  both.Thi also can be done with sweet watermelon and mangoes too. Even classic ice cream can be elevated  and not with the typical fudge or caramel sauce.Add a thin drizzle of olive oil on plain vanilla, Ir adds sheen and silkiness the average sweet topping can ;t give it. Aim for a flavorful fruity one. This can also be dripped on coffee hazelnut or strawberry (for some reason it doesn't; work with chocolate). A sprinkle of crunchy sea salt also helps in bringing out the ice or gelato's flavor.

These are classic ingredients.Yet using them different or cooking them in a new way will make for tasty flavors.It's a fun way to add some oomph and zing to a summer meal.

Autumn Barbecues? Yay or Nay?

 Do you still fire up the grill despite the falling leaves?Are charred burgers or hot dogs more appealing than a Sunday roast with mashed potatoes.? Some people love a good fall cook out. Others do not.

Here;s the question then - do you still barbecue despite the sometimes falling temps (here in New Jersey, the weather keeps bouncing between the fifties and eighties).Or are you more let's make that chicken in the oven? I kind of waver between the two. I love a good barbecue, but an indoor meal has its' appeal to.

Let us know during this beautiful October weekend.

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.

The Best Fourth Of July Dogs

 What's the Fourth without dogs? They're as much a part of the holiday as fireworks and potato salad. Yet what makes them memorable is how they're grilled. Done the wrong way they can be rubbery and blah. Dome the right way and they're just perfect, especially in a warmed , buttery bun.

Regular contributor and cookbook author Ali Slagle gave some great tips in making good hot dogs in today's New York Times Wednesday Food section.It doesn't;t involve the recently popular fad of freezing them or cut them like pineapples to have a dog covered in crispy bits. These are simple rules to create a dog with a juicy , well cooked bite. The first step, Ms.Slagle says is having a grill that's not fiery hot. A charcoal fire should go past blazing to smoldering.The coals should be covered in ash.Warming them slowly minimizes the risk of the bursting as well as giving them a smoky flavor.The grill temp should be between anywhere from 325  to 375 degrees Farehneit. You should be able to hold your hand six to seven inches above the grill for six to seven seconds.Skip the prep is the second suggestions. Hot dogs do not need to be halved or fancily carved. Keep them whole to ensure full juiciness.Just pat them dry with a towel.If they have an all natural , then prick them with a fork to release steam. That's it.

Arranging them on the grates is the most important step. Before doing this however,make sure the grill is fully cleaned.  You can use soap and water for this or even rubbing the grate with half an onion.While grill marks may look neat a fully browned hot dog is better.Instead of setting them perpendicular to the grate settle them in between the rods like they do in cases at the baseball park or convenience store. This set up exposes more of the meat to the flame, toasting the dogs more quickly and preventing them from rolling.Leave an inc between them so heat can circulate and turn them every minute so they can evenly brown.The most important suggestion is don't think about them.Just put on the grill and turn.If you're using a gas grill then close the lid between turns. Grill them for about six to ten minutes until plump and browned to your liking.As for the buns toast them on an unused section of the grill. Should you butter them first?If you want extra flavor, then just brush them lightly with melted butter. Have all the toppings for dogs ready too. Make sure there is plenty of mustard, relish and chopped onions. Also have ketchup and barbecue sauce for those wanting something different.

Hot dogs are a big part of the holiday. Make them right for a tasty barbecue.They'll be memorable and delicious.

Your Favorite Barbecue Food

 It is the beginning of the grilling season  and everyone is rushing to out their favorites over  hot coals or in a cool salad. Here's the question  - what is your favorite barbecue or picnic food?

The New York Times reported today that Americans love shrimp. while it's my favorite food t eat at Moby's down in the Atlantic Highlands. I don't really cotton to it on my grill. I;m more of a hot dog kind of girl .It has to be a good beef one on a potato bun - nothing added.As far as salads - I like three bean or my brother's invention potato salad with a chopped apple added for crunch and sweetness. The dogs and the salad are the perfect barbecue fare - although I usually eat mine inside. 

What is your faves? Are you a grilled burger kind of eater.Do you like to have a fixings bar as part of your outdoor set up.Do you like your dogs vegan with a vegan chili sauce. Do wings and turkey legs sign to you or do you prefer good old fashioned steaks grilled to pink perfection or a rack of chewy , tangy barbecued ribs. Many people love corn on the cob.Is that your side go to> Do you have it drizzled with melted butter or plant based butter or slathered in cotijillo and spices for Mexican street corn.what about Italian grilled veggies like egg plant and tomatoes? Or are you a sweets lover ? Is your perfect barbecue food pineapple rings brushed in melted butter and brown sugar and grilled to golden perfection? Or do you go with the more traditional s'mores? And do you like the adult ones of chocolate graham crackers and ninety percent dark chocolate? Or the kids one made with Hershey bars and traditional graham crackers?

Let us know here. What you;'re favorite outdoor fare? Rib's or s'mores ?Bean salad or chicken wings. Let's here what America and the world  has to say (and include recipes!!!)

Fire For The Barbecue

 Barbecue food can be somewhat routine. It's the same old burgers and dogs or ribs and chicken. The salad are blah as are those ears of corn. What do do ? Add some spice and fire to your grilling.

Fiery marinades are nothing new. They've been in Asian cooking foe centuries, livening uup all sorts of meats and veggies.One such ingredient chili crisp is becoming flavor of the summer with many home chefs adding it to their menus.It's actually an easy make and can be used in not just grilled food but to liven up omelets and even spaghetti and pizza sauces.It starts with frying shallots and garlic in peanut oil. Since it;s the crisp part that makes it so special, you can also add some peanuts or sliced ginger. Add to tat sugar soy sauce and the appropriate heat.Gochugaru, or Korean chili flakes is highly recommended but if you can;t find it a mix of cayenne and paprika will do the trick..Also add a cinnamon stick and star anise which brings some sweetness as does the sugar to the chili crisp. The peppery mix is added to the shallots and garlic after they've been removed from the oil.This allows them to  crisp up and give the mix that nice crunchiness. They're added back into the oil while the cinnamon stick and star anise pods are taken out. The entire oil is them left to refrigerate , usually overnight. Use a few tablespoons of this on burgers or even slather ribs in it before grilling.

Of course sriracha also works well in spicing things up. Add a few drops of it to ketchup to liven up sliders and any sausages. Sriracha mustard is another great condiment that can be drizzled on dogs or added to any potato salad. It's an easy make by combining a cup of yellow mustard with a quarter cup of the hot sauce, two tablespoons honey and a teaspoon of lime juice. Mix and serve how you like. Simple salads such as macaroni can easily get a lift from diced pepperoni. Spiced ham can also be added to this to make it more substantial. A teaspoon of pepperoncini flakes can also bring up the heat and make any salad  - even three bean much more interesting.Even grilled seafood can get a lift from some tasty fire. Whip up some bang bang shrimp sauce that's a signature Bonefish Grill dish.It's combining  half a cup of mayonnaise with two tablespoons Thai chili sauce (this can be found in your grocery's international aisle) with one tablespoon Sriracha sauce . A teaspoon of rice vinegar is added to thin it out. This is also good on grilled crab legs too.

Liven up your Memorial Day barbecue by adding some heat.  There's nothing like  some zing with the hamburgers or hot dogs, ribs chicken or shrimp. It's makes for a more exciting grill.

Happy Fourth

For all the American readrers wherever you are. 

Happy Fourth!!!!!🎇🎇

Enjoy the rest of the day with cold drinks and ice cream, hot dogs and hamburgers! Have  a summery slice of watermelon or enjoy a frosty icy slurp.

An Old Fashioned Summer Birthday

 Summer birthday's are always special. It's a day full of sun, sand and presents. Not only that it's full of fun food , classic fare that works well no matter what age you're turning.

Of course a warm weather birthday means one thing - barbecue. Two of the most classic dishes to serve are hamburgers and hot dogs. These are perfect because they're easy to make and are always a crowd pleaser. Hamburgers could be homemade or bought in cases like the Bubba Burger. A traditional hamburger recipe starts with lean ground beef mixed with Worcester sauce and garlic powder. You can add a beaten egg along with bread crumbs for more body and chopped onion for more flavor.(this last will give it the same flavor as what you get at Mc Donald's ).Already made burgers, including the vegan Beyond Beef ones are also a good choice and an easy cook on the grill. For a birthday party, have a fixings bar that has sliced onions , tomatoes, pickles and lettuce. You could also add already cooked bacon to this and slices of cheddar cheese. Create  a special sauce like Burger King and McDonald's .This is easy blend of ketchup, mayo, swee t pickle relish and white vinegar.A tiny pinch of sugar is also added. As for the hot dogs, these are just fine grilled plain. You could brush them with melted butter before cooking for a crispier texture.

Sides should be the classic potato salad along with three bean. The first should stick to tradition, with the potatoes being mixed with  chopped celery and hard boiled eggs. Dress in mayo and season with a little bit of sea salt and freshly ground pepper. Three bean salad can be made of the birthday celebrant's favorite beans, A popular mix is kidney, garbanzo or chick peas and white cannellini beans. The dressing is a sweet and sour one, made with oil ,apple cider vinegar and a bit of sugar or honey. A fun classic barbecue treat are devilled eggs. It's not only a tasty party food but is a perfect appetizer for a barbecue. A summer birthday demands for an ice cream cake. This can be made two ways . You can bake a cake and then layer on ice cream as the filling. Frost with whipped cream. The second recipe is pure ice cream layered with a crunchy mix of Nabisco chocolate wafers crushed and mixed with melted butter.Layer this and one or two flavors of ice cream before freezing. Add sprinkles  for a more  festive touch before serving . End the party with s'mores under the stars. 

A summer birthday party should be full of good classic summer time barbecue foods. The grill should be fired,. There should be favorite and easy to make salads. Dessert should be  spectacular with large slices of ice cream cake followed by s'mores.It's a birthday wish come true,

Home Alone The Kitchen Version

Here's that age old problem that happens with every summer vacation - what do you feed the kids? Do you let them cook? Leave sandwiches? Or give them money for take out? The best solution? Teach them how to cook.

First of all ask yourself is my little one ready to cook, especially alone in the house? Most parents have no qualms about letting their twelve and thirteen year olds know how to cook. The younger set , those below the age of  eleven and ten are usually at some kind of camp, summer school or relatives house where meals are no problem. The older tweens want to be home on their own, possibly with friends or just hanging out in a quiet house. What you can do is let them make their own decisions when it comes to what they want to eat. They may just want a microwave French bread pizza for lunch or a Hot Pocket. Again you can easily store up these quick to cook meals. You can also try healthier alternatives like The Tattooed Chef. This brand makes good for cauliflower and cheese bowl along with a pesto harvest bowl. They also have smoothie bowls packed with fruits, dark chocolate and cold brew for an alternative to Dunkin Donuts or Starbucks. You can also go with Amy's Frozen dinners which are all naturally made. The company makes everything from enchiladas to pasta so there's a wide choice.

If the kids do insist on cooking for themselves. then think easy dishes. They can whip up scrambled eggs mixed with herbs and served on sourdough bread. Have them microwave bacon (which is easier and safer) to go with it.  They can go vegan by subbing in Morningstar Farms soy bacon strips for the real kind. A frittata is another easy lunch , flavorful with any kind of veggie and cheese tossed in. Make sure you have either shredded or ground cheese like Parmesan. Again this is wonderful when served with toasted Italian bread.An air fryer is simple to use and your young chef can cook up a variety of hot lunches from hot dogs to hamburgers in one. They can also air fry fried chicken too. This would be a good time to teach them how to make the batter for wings and drumsticks . Kids are just as health conscious as their elders. They can create a lovely protein packed one , filled with the veggies and even fruits that they love.Have one or two lettuces for variety  along with grape and cherry tomatoes to mix in with cauliflower and broccoli florets. Almonds and sunflower seeds will give it crunch and color. Croutons also are a fun add in. Let them get created with the dressing and whip up their own.

Home alone in the kitchen isn't such a bad thing. Teach your tweens how to cook and they'll be able to feed themselves for a whole season. It may even become a passion.

Fasr Food Fast Yuck

 We've been told for decades that fast food is bad for us despite its' taste. Those burgers and nuggets were addictive as were those fries. Somehow these indulgences are as lacking in flavor as they are in nutrition nowadays.

 I discovered this in the last two days. I was rerouted more or less to the Jersey shore after trying to go Christmas shopping in Clark, New Jersey. I didn't mind the detour. I love hanging out at the Raritan Bay, enjoying the calm waters and briny sea aroma. I knew I'd have to stop and eat somewhere along the road because I hand't eaten since mid morning. I knew where to go. The Jon Bon Jovi stop on the Garden State Parkway always had a good choice of fast food. I knew I had wanted to go to Nathan's if it was still there. It was!!! I looked forward to their hot dog and crispy fries. I bought them along with a diet Coke. The diet Coke was the only good thing. The hot dog was so burnt and salty that I couldn't finish eating it . Nathan's fries were known for their crunchy outsides and the perfect taste of potatoes and salt. These were downright horrible. They were overcooked with a charred aftertaste and a strangely mushy and damp inside. These too went right into the garbage. Luckily they didn't disturb my stomach.

Then today i had lunch at one of my local McDonald's near me in Garfield NJ.I had always got a decent burger there (to me the best McDonald's is down in Hazlet on Route Thirty-Six). Tired of eating red meat I thought I'd get the chicken nuggets. Bad idea. They were over crusted and the flavor only improved when I peeled off the coating. Even the accompanying sauces couldn't help. At least the fries were decent, being thin and crunchy. I've got to admit.I was not used to two days  of stupendously bad fast food. I don' know if it's the staff overcooking or just not caring how the food turns out. Maybe fried fast food is becoming a thing of the past as chains like Jersey Mike's offers freshly made sandwiches that require little frying - save for their bacon. it could also be that newer burger chains like Shake Shack and Habit Burger are offering better made hamburgers that taste like they came off the back yard grill. Also many people are embracing vegetarianism and eating Beyond Burgers and Impossible Meats. There probably will be vegan chains that will eclipse the established ones.

All in all it's very surprising about the overall poor quality of fast foods. They have to improve or lose customers like myself to chains offering at least better tasting fare. If not, they face a dismal future.

Helping After Ida

 Hurricane Ida left most of the US in unsurpassed misery.Some areas got hit worse than others. These are people with flooded kitchens , no houses or no means of transportation. IT;s time to step up.

If you have family or friends in affected areas, then start making up care packages. Keep in mind that they may not have power to reheat your dishes. You may want to bring over casseroles when they've a few minutes out of the oven or better yet, invite family and friends over for dinner.They'll appreciate a hot meal as well as concern and a chance to vent their feelings. If you want to bring prepared food over think heroes loaded with all sorts of meats and veggies. It's like a big meal unto itself. Another idea is bring all the fixings for a barbecue. They can have a hot lunch or dinner with  grilled steaks or chicken. Hamburgers are also a good bring as are hot dogs. Make some chilled salads like macaroni or three bean. Add a touch of lightness with a fruit salad or some kind of chilled pie.

Another way to help your community is donating time to shelters who are housing many families right now. Donate what you can like cans of veggies and beans. Ask your local restaurants to donate food too. They can create large quantities of lasagna or chicken and mashed potatoes .They  can also provide rolls and salads too. Groups can also donate much needed water and baby formula. Remember to also donate pet food because many have brought their animal companions with them too. Also donate cat litter  along with people essentials like deodorants, toothpaste and diapers. Bring bags of apples and oranges for kids to snack on. If you feel like creating a big bake with cookies or cupcakes do so. You can also buy large trays of these to the shelter

Many have been affected by Hurricane Ida. We have to do what we can to help those who were affected. It could be making a meal or donating food. Nourish them  not just with dinner or lunch but with care and love.

The Crock Pot In Summer

Should you employ cold weather cooking methods and techniques during the dogs days of summer?In most instances the answer would be no. However there is the crock pot. It actually is a blessing during these steamy days.

I discovered this over the weekend when I  used mine to make homemade sauce. I don't create elaborate sauces when the temps rise. Salsa crudo, made with fresh tomatoes, garlic and basil is more apt for a summer meal of spaghetti or penne. Yet it does make sense to use a crock pot during the hottest times of the year. There's no standing by a hot stove , stirring sauce in an even hotter pot. It's just adding the ingredients and adjusting the temps for a long or short cook. it was perfect. it was just check every hour with a quick stir and taste and then go on to other things. The sauce was perfect and a nice treat after  jarred sauces on pasta. Can you make other summer time recipes in a crock pot or even an Insta Pot? Yes ! The one recipe I'd love to try is ratatouille. This can be made either on a stove top or even baked in an oven. I've had both and they're both delicious. A crock pot version. Now , that's intriguing. It's all about the layering, as it is with the oven kind.There are the same ingredients except with the puzzling addition of sugar. I would just add honey, as I do with the sauce and chili.

Of course you really can't make hot dogs and burgers in a  crock pot but you can make a chili sauce that would work well with both. It's taking tomato sauce and brown sugar and slow cooking it with vinegar and allspice. There's also the addition of ground beef ( you can make a vegan version for soy dogs. Just use Gardein's soy crumbles) and cayenne to spike it.Remember crock pots are great for making soups. Think a summer one when barbecue becomes tiresome. Add the  bounty of the season such as zucchini, fresh corn,along with fresh tomatoes and bell peppers, onions and eggplant. The base is vegetable stock which can be home made or from those Ox Eye bouillon cubes. Your crock pot can also help with all those tomatoes your garden has been yielding up. Use it to make home made sauce for the fall and winter dinners ahead. Vary it with some fresh picked basil. Also use the tomatoes for fresh made tomato soup. The crock pot is ideal for it. You'll have a perfectly cooked soup while you sit in the sun with a cool drink.

Use your crock pot during these hot days. It provides hot meals while letting you enjoy a few laps in the pool or an afternoon sunning. This is the way summer cooking should be  no sweat literally.

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.

Summer Parties Redone

June is the kickoff month of the summer party scene. Sadly a summer gathering hasn't much changed since our parents' days here in suburbia. It's time to liven things up, with drinks and with foods.

As anyone with a backyard will tell you, a backyard barbecue starts off with beer and soda in big iced filled buckets.This is OK, but change it up a bit with IPA beers. The IPA stands for India pale ale - it was a light,hoppy ale that was first exported to India in the mid 1800's. Today it's a perfect accompaniment to any grilled food, be it beef, chicken or fish. Another good beer is a dark porter. Although this may seem like a drink perfect with a London Broil on a winter's day, this is surprisingly great with hamburgers and T-bones. You could easily serve beer, but make it a true  German one such as Paulaner Oktoberfest marzan. A different spin is a shandy -a mix of lemonade and beer. It's  combining lemon juice, a pinch of sugar and one bottle of beer. Some recipes add seltzer for kick.  You could also go with the Italian  sparkling lemonade such as  San Pellegrino's and serve it virgin for the kids, a naughty shot of vodka for the adults. Also try this with San Pellegrino's other flavors such as blood orange, lime and grapefruit. Sangria is fun accompaniment for any party. Like the lemonade, it can be made either alcoholic for the grown ups and non alcoholic for the little ones.

Every great barbecue starts off with hamburgers. What else would go with those pale ales and shandys?  Go  super lux with filet mignon burgers ! These can be made two ways. First you can grind the meat if you have a meat grinder attachment for your mixer or even easier, cut into small pieces and grind in your food chopper. Do this in small batches for a nicely even texture. The second way is just cutting the meat the size of the hamburger buns. You can add a fancy mushroom sauce or pop them on toasted brioche buns for more glamor. If you want simple then stick with hot dogs but make them fun.Have a fixings bar where guests can add sauteed onions ,sauerkraut, chili and guacamole. Have veggie dogs too for vegan guests.The sides need to be taken up a notch too. Try a Sicilian potato salad that's made light by subbing in mayo with olive oil. If you still prefer the traditional, add crumbled bacon on top then. Cole slaw can go exotic with nixing the mayonnaise , subbing in olive  oil and soy sauce. A teaspoon of freshly grated ginger gives it zing. End the evening with  a lusher kind of s'mores. Sub in chocolate graham crackers for the plain kind, and use Valrhona chocolate instead of Hershey's .

Throw a summer party that' s going to be talked about up until the fall and winter. Update classic recipes. Make plain dishes rich and lux. It's easy to redo a summer party menu.

Beyond Meat The Start Of Something

The talk all this past week revolved around a simple patty. Why was is so special? Because It's Beyond Meat and not only tastes like beef but has the same texture too. Will it spark a vegan revolution? Possibly.

Beyond Meat is a far far cry from when vegan meat  products first came on the market. Thirty years ago you had to visit a health food store to get so so tasting hotdogs and burgers. Some stores , such as The Happy Carrot in River Edge, NJ made a vegan tuna salad using soy, celery and some kind of vegan mayo that was eggless. The tuna salad was passable in taste and texture but you wouldn't want to eat it every day. Vegan restaurants were scarce. Forget the fast food chains. You could order a hamburger, hold the meat at McDonald's. That was it. Slowly but surely vegan foods started to appear in supermarkets. With each decade there was improvement. Companies such as Morningstar Farms and Gardein started to pop up with a cornucopia of soy based "meats'. There was bacon that sort of tasted like the real thing, better than bacon because there was no grease to deal with. The chicken nuggets tasted like the real thing. Gardein nailed it with their hamburgers and fish fillets which taste like the real deal.

Now there is Beyond Meat. The company is not new. It has been around since 2009, started by Ethan Brown in Los Angeles, CA.It's making the news now because Mr. Brown has come up with a plant based "meat" that can easily be subbed in for actual beef. His creation, will no doubt, have Morningstar  Farms and Gardein worried, especially if more and more supermarkets and big box stores like Wal-Mart and Target carry it. Mr Brown's mission is simple . He wants people to forgo any  kind of meat to save animals , save the planet and save his fellow human beings from cancer and heart disease. A plant based diet will cut down on slaughter along with positively influencing climate change and garnering more green land. People who eat less animal protein will have lower cholesterol and less of a chance of getting certain types of cancer. The burgers are already served at Harvard and Carl's Junior. TGIFriday's  also has the Beyond Meat faux beef along with Del Taco.
What is the meat made from? There is no soy, but cellulose from bamboo along with pea protein and refined coconut oil. The red beefy color comes from beet extract along with annatto, natural food coloring that originates from the tropical plant achiote.

Ethan Brown may be the force behind the new wave of veganism. He may make us forget the real beef deal to go for his Beyond Meat. What that means is only good - a planet that is less climate challenged along with less slaughter and less disease.

Your PIcnic Hamper Guide

Mother's Day issues in the Spring picnic season.There's nothing like a day out whether at your favorite beach or park. It means fresh air and a change from eating inside. Just make sure you have some of the basics  namely a good hamper.before you hit the great outdoors

One of the most important items to have is some kind of container to haul the food and drinks.Size matters if you like to have a big, meal with sides.then splurge for an English style hamper. These come complete with metal cutlery, wine glasses (!) and pretty cloth  napkins. Salt and pepper shakers and even a bottle opener are included. The price is a good one - forty three dollars on Amazon. The hamper is made from sturdy wicker which will last for years. It's deep enough for a bottle  - or can. of wine along with a whole roast chicken and sides. Family and friends can definitely dine in style with it. A more practical one is from Scuddles which comes in a form of a large backpack. This is weather resistant and can take a few drops and dings.Like other hampers it comes complete with all the accoutrements you need for a successful picnic. It is insulated so you can bring both hot and cold foods and drinks with you. The price is reasonable -only forty-seven dollars on Amazon.One of my favorites is Igloo's Soft Cooler which is no bigger than a lunch box. It is deep and it can hold two sandwiches , two  sandwich full sandwich bags of either fruit or veggies and a sixteen ounce  can of soda. It's perfect for a small picnic and it's easy to tote around.It was around nine dollars from Stop & Shop.

If you're planning on a big picnic that requires a barbecue, then think about what's known as a hard cooler. This is a container made from a sturdy kind of plastic and come in a variety of different sizes. It's perfect for bringing marinated chicken and steaks along with hamburgers and hot dogs.These also keep bowls of refrigerated sides nice and cool too.Keep in mind that the bigger the container the higher the price. Coolers will last  for a long time if you take good care of them.Igloo also makes stainless steel ones that not only guarantee a long life but a completely chill meal. These are used for hauling drinks around and they're usually seen at tailgate parties. You can bring them to the park if you have meats to grill or to the beach , filled with water and seltzer.Another aspect to consider if you want one on wheels or a convenient carry around.If you plan big dos outdoors , then get the one on wheels. If it's  just a few sandwiches and small containers  then think about a carrier  that is half the size and weight.

A picnic doesn't start with food. It starts with the containers that bring the food. There is a wide variety to choose from. Pick one that suits your needs and will last a long time.

Let The Grilling Begin

Despite the cool weather right now, it's the start of grilling season. That means lazy weekends flipping burgers or chilling out  week nights cooking veggies or meats. Are you ready for it? Is the grill cleaned? Are the accoutrements ready for another season?

One of the first questions to ask is my grill still usable? Most grills usually last from two to three years. With the right babying and care their usefulness can be extended to four and sometimes five years. If there is rust, then junk it and start looking for a new one.If you are looking for a new one, do you go the thrifty or splurge route? Keep in mind that the more expensive models are made from stainless steel while the cheaper models are lower grade painted steel that may not have a long life. A few dollars more can make a difference. One of the most popular is Weber's Original Kettle. It fits perfectly in smaller back yards and patios.It can be used as a smoker as well if you're into smoking meats.A trendier idea that's taking hold is using a fire pit for cooking meats.It offers a bit more variety with how to cook food. Griddles and pans can be used along with cast iron meat grates. You can also cook the typical camp fire fare such as hot dogs and marshmallows using skewers. Another thing to consider is what you'll be cooking the most. Will it be steaks and whole veggies?Or chunks of them? If it's the second, then invest in a good pair of metal skewers. These last decades longer than just wooden skewers and can be used season after season.

Once the grill is settled, then look at your outdoor table set. Do you feel like you need a new one? Will it last another season? It should if it spent the fall and winter either in the basement or garage.
For  those who want a new set, then think of Target and Wal-mart for new tables and chairs. These big box stores  are always budget friendly and offer a wide variety of styles. An entire set including umbrella and base can be bought for under three hundred dollars. Your best bet is a metal topped table. A glass one can break along with expanding and contracting during hot and cold days. Wicker sets are always pretty but make sure the one you buy has aluminum frames and the woven material is from a  man made material like recycled plastic.Also consider having matching smaller tables where guests can put their drinks and hors d'ouevres.A nice outdoor table set deserves pretty silverware and plates. Amazon has Cutlerex ,a plastic cutlery set that looks like silverware.  It's a set that can be used over and over and has forty pieces of spoons knives and forks. You could also get stainless steel sets too. As for plates, think melamine which comes in a variety of different fun patterns. Target has so many cute patterns along with white ones that look like paper plates! These are a much better choice than paper ones and plastic utensils.

Get the backyard ready for eating out. It's time for grilling and chilling in the fresh, warm air. Have everything ready for the first barbecue of the season.

Helping Food

Even though it's midsummer, you can still have bake sales and dinners to raise money. There are so many causes that need our financial backing and one of the best ways has to involve our culinary and baking skills.Even grilling expertise can come in handy aiding a cause that's dear to our hearts.

Homemade cookies and pies are still wanted during these steamy days. A great way of supporting any organization is homemade treats - but keep the recipes no fuss.There are several recipes for no bake cookies. Try the classic mix of quick cooked oats , cocoa and peanut butter. It's just boiling them along with milk, margarine , white sugar and vanilla for a few minutes,then dropping teaspoons full of the mix onto waxed paper. Sprinkles or chopped peanuts can be added for a more decorative look. Change up the peanut butter for coconut for a variation with a Mounds bar flavor. Slice and bake cookies are still cookies baked at home and again they can be the star of any summer sale. The same go for brownies too.A bigger seller with these is iced coffee, always needed on a hot, humid day.If a bake sale is too labor intensive then think about having an ice cream social. This can raise money for a cause or even a political candidate .It's not only a great way to raise money but also get to know who's running for local office or new neighbors.Set up a sundae bar with six or seven flavors of ice cream,along with a whole slew of toppings gs from fresh fruit to caramel and hot fudge.

Another idea is having a beefsteak. This is a fundraiser where nothing but beef tenderloin is served. It has changed over the years.It used to be men only with only one cut of beef served.Now women and kids can join in to enjoy a variety of filets and steaks..Beefsteak are usually held in church basements or halls however you could hold one in your church parking lot or park. Switch it up a bit by also serving hot dogs, hamburgers, and ribs. Add some home made potato salad or baked potatoes.Vegetarians can have their version or a tofu fest where veggie "meats" are served.This would be the perfect venue for animal rights groups and shelters. Throwing a beefsteak for veterans and their families is another great idea and welcoming them back into the fold.

Food can aid in fund raising and help in assisting our vets and shelters.It may be summer but you can have a fun bake sale , picnic or ice cream social. The weather doesn't matter.Good deeds are all year round.

Your Barbecue To Do List

We're a week away from the start of the summer grilling season  and now is the time to  assess what 's needed and not needed.A new grill may be needed or one or two ingredients for the perfect sauce. Get the backyard ready for weeks of tasty outdoor dining.

The star of any cookout is the grill. Many home chefs and grillers are so attached to theirs , that there's usually a big scene when it does have to be retired. How long does one last? That depends on the care. An uncovered Weber grill can only survive two to three years .By the third year, it's usually covered in rust and not really good for use. At the end of the season , make sure you have a good sturdy cover for yours.Ceramic cookers like the Kamado egg can last as long as twenty or thirty years and that's without any protection. If you feel like you need a new one, buy it now. There may even be discounts with it. This is also the time to clean the grill, especially if you haven't used it already ( or if you have  and you just want it clean for cooking). The grates need to be cleaned first, Spray soapy water on them , scrub, then rinse clean. The same applies to the exterior of the grill too.Check the fuel lines and ignition too. The last thing you need is a fiery disaster at a summer party. Also make sure that the implements are OK too.Keep the brush used for slathering on sauce clean along with making sure you have enough skewers for kebobs and holders for corn. This is also a good time to check inventory with your outdoor plates and cutlery. Will you have enough for a large party or just enough for a small family dinner of four? Stores such as Target ,Wal-Mart, and K-Mart sell outdoor melanine plates and sturdy plastic knives and forks for outdoor dining.

Before any cookout , write a list of what you're not only going to make but what you'd like to make. Do you want to go the simple  route of just hot dogs and  hamburgers? Or go more in depth with steaks and ribs?If it's the first then, it's just buying buns and making sure you have enough condiments. A simple salad, whether lettuce or macaroni based will suffice. If you're planning on a bigger do , then make sure you have the ingredients for a marinade and enough room in the fridge to hold a pan of marinating steaks and ribs. This begs the question of buying a bottle of barbecue sauce or creating your own. Home made sauces require a lot of ingredients such as ketchup, brown sugar, and molasses. It's a lot of cooking but well worth it. Another must have for barbecue season is macaroni and beans. Both are used as the base of many salads. To change it up a bit buy a box or two of the tricolored rotelli along with cans of various types of beans. Chickpeas are versatile, both as a base and as an extra in other salads.Other products to stock up on are oil and vinegar for salads and marinades.Desserts are usually simple but it does pay to have popsicle trays handy for making quick and easy treats. Also have a few boxes of instant pudding   around for ice box cakes and easy cream pies.

A to do list is invaluable when planning your next barbecue.That way there will be no disasters or shortages to deal with in the middle of a cook out. It'll make your barbecue sunny and bright.

The Start Of Barbecue Season

One of the best aspects about Flag Day is that it's the start of the barbecue season. Where else but to look to Germany where our barbecue staples originated. Stick with the standards or try some modern twists.

Of course there are hamburgers, originally from the northern port city Hamburg, located on the Elbe River. These are always tasty and over the years have had been changed with all sorts of spices and extras thrown into the original recipe. It calls for onion which gives the chopped meat that distinctive flavor along with dried bread crumbs and parsley. Egg is used for binding. What many American home chefs don't realize is that there is another flavor - an undercurrent of spice. It is nutmeg, usually one quarter teaspoon. There may be a debate about this  of whether or not to use grated fresh or bottled. That's really up to you and if you can get fresh nutmeg or not. (most farmer's markets do sell the nuts, they're about the size of chestnuts). A good dose of fresh ground pepper and a teaspoon of sea salt is also added. The onion must be cooked until translucent in a foam of butter (use a knob of butter and cook until a pale golden brown foam forms).Let the onions cool and add them and the other ingredients to the chopped beef. Cook until nicely browned on both sides.

Hot dogs or frankfurters are another German contribution. Unfortunately, they can't be made at home yet you can easily buy those that taste like the first dogs.Frankfurter Wurtzschen can be bought at German butchers in your area, This may take an extensive Google search  (although should it should be easier in the Chicago area) however if you're in the Bergen County area of New Jersey , then go to the Swiss Pork Store in Fair Lawn.. They make the most original frankfurters along with weisswurst, the creamy  , ivory colored wurst.  If you don't have one nearby then look into The Wurst Haus which comes out of Hermann, Missouri. They may be able to sell them to you. If not , then go for Nathan's which has the best flavor and texture. Another barbecue must have is bratwurst. These are delicious just grilled  and served with mustard  and sauerkraut. If you can make the last then do so, It is fermentation but it's one of the easiest ferments to do at home.

It's the start of the barbecue season. Go for the wursts , bratwursts and Hamburg steaks.Enjoy the originals.