Hurricane Hampers

Bad enough we still have a pandemic to deal with, we now have hurricanes. What makes it worse is that we can't really rely on friends, family and neighbors now for food or supplies. We have to build our own stores , with whatever we have around.

One of the worse things about any bad storm is that the electricity is usually cut off. That means all that frozen food you stocked up on may go bad. Keep in mind that those burgers can be grilled on your barbecue (which may be your only way of cooking for a few days).Frozen veggies can be thawed out and boiled for sides or then cooled for salads.Also have a hurricane hamper or cooler where you can put any of the frozen packages for a few days. Store your milk and dairy here as well as your eggs. Nearby streams can also be used for refrigeration. Just make sure the wildlife doesn't get to the food first. Eggs  should be used first, whether in dishes or as scrambled and omelets. Refrigerated eggs can easily turn bad and the yolks and whites become breeding ground for bacteria. The shell doesn't even have to be broken. Try also, to cook the leftovers first. They too can turn bad quickly. Repurpose them into different dishes with different spins. Again these can be reheated on your outdoor grill. Just put them into foil packets and roast for fifteen to twenty minutes.

As for your hurricane hamper. make sure you have enough for three meals. Think beef , chicken,pork or turkey jerky for lunch or dinner. They provides protein as well as something filling. There are several different brands such as Jack Links and Oberto's, the last features turkey.  Some cold cuts such as pepperoni will keep too and make great fillings for sandwiches.Cheeses will keep without refrigeration and, are again excellent sources of protein. The kids will love any kind of cheddar but adults will appreciate Gouda and Edam. Have crackers and bread for the slices and squares. Veggies will keep for a few days and should be added to the hurricane hamper.Salad dressings don't have to be refrigerated and you can buy a few to liven up the  produce. You can also make your own with using olive oil, any kind of vinegar and different herbs and spices. Try a garlic infused one with red wine vinegar or a honey one with apple cider vinegar.Veggies can be grilled too. Stock up on grillables like eggplant, tomatoes, cauliflower and onions These can be turned into tasty sheet pan meals or spins on ratatouille. Ice cream is off the table but you can satisfy sweet tooths with fresh fruit such as cherries, blueberries and peaches. These will keep. Another treats are cookies and for a healthier bite graham crackers. Get marshmallows and chocolate to make a special treat s'mores. These will be a welcome bite.

Hurricane hampers are a must during these strange days. Be prepared. Be stocked up and ready for whatever the weather brings you.

A New Kind Of Deli

Walk into any deli and you're going to see the usual stuff. There's a display case of mayo drenched salads, and an array of deli meats. What you won't find is chaga or even a tank of live eels. Where could you be? At Harry & Ida's , a deli restaurant mash up that's an East Village staple.

Jeff Gordonier  wrote about this interesting and mind blowing deli in Wednesday's  New York Times Food section. It was created by Will and Julie Horowicz and named for their great-grandparents who were deli owners themselves. The newest generation keeps certain culinary traditions such as hefty brisket sandwiches, fresh killed and smoked eels and brined beef tongues. The first won Mr. Horowicz the top prize in the Brisket King of NYC competition. The deli's restaurant division Ducks is also garnering attention for its' barbecue, also winning recognition and second place at the Kingsford Invitational barbecue contest.The Horowicz's didn't come to their family's business easily.Ms. Horowicz was a Vassar grad , teaching English on the island of Reunion, off the coast of Madagascar. Her brother, a ping pong enthusiast (who has a fondness for playing the game au natural) had to come up with a snack heavy menu for the Flatiron district table tennis hangout SPIN New York.After garnering knowledge at SPIN, they opened up Harry & Ida's , definitely a homage to the family business

What makes them different than their great grandparents deli is their choice of foods.It's not just traditional Jewish deli foods but others that are from the American South, Native American and Asian traditions.Chaga sits marinating in a jar as Will Horowicz turns this Russian fungi into a tea. It's certainly not the traditional Dr. Brown's celery and cream sodas that are standard issue at any New York City deli.There is skate(!) jerky along with cattails (!!!) marinate in brine,.  The last is a standard in indigenous cuisine and tastes like cucumber Pickled ,it'll fit in well in the Horowicz's deli, standing in for the traditional dill pickle. There are also brining crab apples, a sight not seen at any other eatery . Spruce , another North American food is also on the menu.. The brother and sister are big into foraging as well as fermentation, This is what makes the deli a stand out.They experiment, not selling for the everyday stuff like cole slaw and potato salad.

Harry and Ida's is a blend of new and old thanks to Will and Julie Horowicz. They blend traditional deli foods with new spins and ancient techniques. It's what makes their deli unique in a city full of the usual pastrami sandwiches.

Hi Mountain Seasonings = The Perfect Barbecue Flavor

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

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

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

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