Juneteenth All Year Round

 Today is Juneteenth the day when African American people were freed from brutal enslavement. There are big celebrations that reflect the day in taste and tradition. Yet these recipes can be made all  summer - and all year long.

One of the standards in a Juneteenth barbecue is grilled meat. African Americans were the original pit masters bringing over techniques form their native African to cook meats to tender perfection.Barbecue ribs are the perfect dish that can be made outside on the grill even for Christmas and New Year's. Try it with a sweet and hot barbecue sauce made from strawberries - another Juneteenth food and favorite. You'll need strawberry preserves along with honey. This gives the ribs that sticky red glazed look. Brown sugar can be added too to intensify the glaze. Apple cider vinegar is added to combat all that sweetnessDrilling does require cooking the meat on either hickory, cherry ,apple or pecan wood. Apple juice is spritzed on the meat every thirty to forty-five minutes to keep the meat moist and tender. A strawberry barbecue sauce is also made to dip the ribs in.Simmer this until smooth and slightly thickened.  You could also make a strawberry ketchup to go with this along with hamburgers too. This is taking fresh strawberries and cooking them with shallots and garlic along with curry powder, star anise and bay leaves.Cloves and red chili are also blended in for zing and spice.

Baked Mac and cheese is the classic Juneteenth go to. What's great about this is that everything can be added to the recipe.A lush summery take is putting in lobster  and changing the traditional cheddar for richer cheeses.It usually requires a cup of cooked lobster and such cheeses as the Swiss Gruyere, Fontina and Parmesan. You can add cheddar but make sure its the sharp white one.Crab can be subbed in a long with a dash of Old Bay Seasoning. Crumbled Ritz crackers top it for a crunchy , buttery topping. Of course just adding  bacon to the original recipe is also tasty and a great side too, Hoppin John or black eyed peas cooked in a variety of veggies and spices is a big side dish for this day. Yet its a great barbecue and holiday side all year round.Bacon or ham hocks is first simmered with onion ,bell peppers and garlic sauteing first and then simmering.Rice is cooked and added t this as the bay leaf and meat are removed. If you want a quicker,cooler way to cook it, then use your Instapot for this.This frees you up to make other dishes. Where would Junettenth be without red velvet cake. For the summer switch out the traditional cream cheese frosting with vanilla ice cream. You could also do a red velvet trifle for the holidays. This is the cake layered with a mix of cream cheese and whipped cream and layers of fresh or frozen strawberries. Decorate with strawberries or chocolate covered ones.

Juneteenth is a very special day. Why not extend it to throughout the year. It;s a great way of enjoying traditional and comforting flavors.

Good Dressings For Good Salad

 What makes a salad? Most of the times it's the dressing. There's something special about a dressing that highlights all of a bowl's ingredients. Every flavor , from  the tang of the tomatoes to the mellowness of butter lettuce is taken to another level  simply by a mix of oil ,vinegar and other add INS,

One of my favorite salads is just a simple Spring green one with Campari tomatoes.This will be one of the highlights  for my barbecue tomorrow.I am a big fan of homemade dressing but sometimes I want a store bought one.

I;ve been discovering the bounty of both Dollar General and Dollar Tree. I was able to score Dollar General's Clover Valley Ranch.  and the famed Olive Garden Italian dressing. These are kind of hard to replicate and this is where bottled dressing comes in handy. You could even use both in other salads like broccoli, string bean and chickpea salads. They add a liveliness to these ordinary but good ingredients.

However if you want a homemade dressing that's flavorful try a honey vinaigrette. This is just simply apple cider vinegar, olive oil and a teaspoon of honey whiskey together. Some recipes call for Dijon mustard for tang but this can be omitted of the flavor is too strong for you. One of my favorite homemade dressing is the classic French. It's taking dollops of mayo and ketchup. and blending them with a drizzle  of olive oil and a splash of vinegar. I love this especially on cherry tomatoes as a nice side salad. Another dressing idea is adding fresh  lemon, lime orange and even grapefruit to the dressing instead of vinegar.This give this salad a bright sunny flavor and is perfect for a shredded chicken with almonds one. Don't use juice, unless it's the lemon or lime. Orange juice and grapefruit are presweetened and that can make for a sweeter than normal dressing. Use fresh squeezed fruit and save the peels for decoration.

A good salad starts with the dressing. It can be store bought or homemade. Just make sure it highlights the veggies and fruits used to create a stand out bowl.

The Best Brown Bag

 This has always been a conundrum for those brown baggers?What to bring for lunch and what makes for a good lunch.It;s nit a sandwich or leftovers. Its a one of a kind taste sensation.

Regular contributor and recipe developer Ali Slagle wrote about this for yesterday;'s New York Times Food section.Brown bagging it has always been a hit or miss for over a hundred years. Anyone can bring in cold cuts on their favorite bread slathered with either ketchup, mustard or mayo. This  idea is good until Wednesday when you crave something else. There are last night's meal but leftovers that you just ate sixteen hours before can be boring. What's to do> Ms Slahle recommends a variety of ideas. One idea is cooking up a big batch of something , preferably on a Saturday or Sunday when there;s time to cook.,Just make sure it doesn't;t get dull or soggy during a few days in the fridge.Pack lunches into servings right before you leave for work.Try to put food in Pyrex glass containers which work the best for this kind of lunch. The Times Wirecutter section recommends these or Glasslock's eighteen piece set. Each has a lock that prevents any kind of leakage Vary the meal by trying different veggie or spice combos

Keep in mind that lunch is the midday treat. Get excited about it.Think about what gets you going about takeout orders. Bring that same drive to a homemade lunch. It could be a slab of creamy salty feta cheese or a pickle.It could be a cup of guacamole or a chewy udon noodle. Add some salame slices or cut fruit for color and flavor.(also a good idea is to bring extra of these for that or three PM hunger attack).If you don;t want to use the company microwave then bring foods that don;t need to be heated up. Cooked chicken tender are good at room temperature. as is thinly sliced steak.Keep these in the office fridge if the ambient temperature is too warm. You can use leftovers in creating your lunch but do it in a way that they don't resemble last night's dinner. Try rice bowls with the previous night's roast chicken or fish. Think quinoa with whatever roasted veggies are around. Top with sauces and seeds.Also think homemade protein rich dips like hummus and cottage cheese. An avocado dip is both filling and delicious.

Brown bag lunch to a whole new level. Get creative. Go for grain based bowls or fun flavor combos. Make lunch the best part of the work day!

Barbecue Sauce Your Way

 Barbecue sauce is a summer must. It's the perfect condiment for not only ribs but dribbled over burgers and dogs.even better is an easy  homemade sauce that can be used over a variety of meats in different ways. Many home chefs balk at the idea of making their own sauce but it's very  easy,

Regular contributor and grill master etraordinaire Steven Raichlen gave  three tasty recipes in yesterday's New York Times Food section. He gives easy recipes that only take minutes to make.These are not the syrupy sweet tomato based ones that most home chefs create.There is South Carolina's regional mustard sauce  along with an Alabama white one and North Carolina vinegar sauce.Barbecue fanatics in the South know the importance of the effect this sauce has on pork. The spice enahnces the meat's sweetness while the acidity cuts through the fat. How did mustard get into a barbecue sauce? It may have come with the German immigrants who settled in South Carolina in the Eighteenth Century.It is still revered in the state such as Bessingers in Charleston, Sweathamn's in Holy Hill and Hite's in West Columbia. It's a marriage of mouth puckering tartness and sweetness, thanks to the addition of brown sugar. Use half a cup of apple cider vinegar which will pair well with  a half a cup. brown sugar. Try to use a grainy or Dijon style mustard for texture. Again use half a cup of it. This is good over chicken, pork and even salmon. You could even use it for a dipping sauce for barbecued pork meatballs.

The other two sauces are easy snaps to make. The Alabama white sauce has a base of mayo in it along with jarred horse radish and a cup of apple cider vinegar. Put all of these in a deep bowl and whisk until thoroughly blended.Brush on barbecued chicken or pork towards the end of cooking, then spoon it over the meat once it's cooked. White barbecue sauce also tastes awesome over smoked chicken pulled pork and roast beef. North Carolina also gives  us a barbecue sauce. This is one where ketchup is optonal but you can incorporate it in sauce if you want.It;;s combining two cups of it with two cups of apple cider vinegar and one to two tablespoons of red pepper flakes for bite.Also add  a  teaspoon of freshly ground pepper plus more if you want it really full of fire.Mix and serve over pulled pork or shredded barbecued chicken or lamb. All sauce must be refrigerated  and can be kept for two weeks (although you'll probably need to make a new batch by next week)

These sauces are perfect over any kind of meat and fish. They're easy to whip up which is a big plus during these sweltering days. Try them on your favorite cuts for a satisfying taste.

Spring Cleaning Your Fridge

 Spring is here and that means one thing : cleaning. There are probably plans for the whole house, especially the kitchen. The fridge and freezer need also looking into. It's time to toss and make way for the holiday season ahead.

It's a good idea to look into the fridge and assess what's there. Most likely your fridge door is full of condiments from last year's grilling season. Surprisingly barbecue sauce only lasts for one month after opening. Toss any old gunky bottles. The stuff is probably too congealed to use anyway. Should you replace it with a brand new one? Only if you plan on barbecuing soon or like it over your burgers. ketchup lasts much longer , becoming dark and crusty after six months. This  you can replace because it is usable , especially as we approach grilling season. Mustard is the same. What about those packets of soy and duck sauces along with hot mustard that come with your Chinese take out. They're good as long as they're sealed. Use these to spice up your recipes. Add some hot mustard or soy sauce to a stir fry. The duck sauce is the  perfect sauce for chicken  nuggets or tenders.Leftovers should only be kept for three or four days. If not mold takes over and your fridge has some weird science experiment going on. Cut fruit like cantelope and melon are only good for forty-eight hours before they develop a sour taste. Cheeses on the other hand can lasts weeks. Cheddar is still good even after a month while Brie can last up to three weeks.

Once you've cleaned out the bottom portion, it's time to tackle the freezer. Not surprisingly ice cubes are one of the most durable foodstuffs. They can last up to two years without any noticeable change of taste. However this is not true for actual frozen foods and leftovers. Yes, green beans and Eggos can be stuck indefinitely in your freezer however after two or three years they will degrade in taste. This will make them un appetizing. What about those bumper crops from last summer? Frozen fresh fruits and veggies can really only last about eight months. It's best to have a plan for them before you freeze them as well as putting the date they were frozen on the freezer bags. That way you know what to toss and to keep. Many ask if they can keep their frozen meat leftovers. Yes, but only for s short while.Chicken needs to be trimmed of its' fat otherwise it can become rancid and spoil the meat.(rancidity won't make the chicken toxic but it will ruin its' flavor.) Cooked bacon and sausage will also last for eight weeks and again beware of rancidity.You can keep hamburger for that period of time  before it goes bad. Ice cream lasts only two or three months too, so chuck that ice cream you bought for Christmas or New Year's,

A good refrigerator cleaning is a must especially during this holiday month. Get rid of the old to prepare for the new.It'll make for more room to store all those great foods for celebrating.

The Vegan Revolution

It seems Beyond Meat is everywhere - and not just in our supermarkets. Everyone is jumping on the plant based meat craze. Is it possible that real meat will be a thing of the past?Are we at the beginning of a vegan revolution?

It could be. Dunkin Donuts is the latest chain to add Beyond Beef sausage patties to their sausage egg, and cheese patties. Does it taste good? Yes! I've tried it and it's probably better than the original pork one. I never tried that, afraid of all that grease and what it might do to my stomach. Will this lone sandwich convert meat eaters? There is that possibility. It is good tasting and  on it's own, good for you. Burger King was one of  the first of the medium priced chains to add Beyond Meat burgers to its' menus. It was a smart move. Many Burger Kings are located on or near college campuses where there a larger numbers of vegetarians. They can easily increase their sales with this vegan addition. Will it play in the rest of the country, in the strip malls and airports? Probably because it's done in the style of the classic, much loved Whopper. It still has the tomatoes and lettuce along with the tangy pickle slices. There's still the mix of mayo and ketchup served up on a soft sesame seed bun. Many people can't even tell the difference - a good sign. The upscale burger joint Zinburger has a fancier version of this, with vegan American cheese and vegan mayo on a pretzel bun.

Will more eateries jump on this bandwagon? There is that possibility. Vegan meats have vastly improved over the last decade. The taste especially for the Beyond Burger perfectly mimics ground beef along with copying the juicy, tender texture. Chicken nuggets and strips are getting there. KFC has been pairing up with Beyond Meat to create a faux poultry nugget and wing. If both go nationwide with this, it will be a huge with kids. They are the biggest influencers in the way parents shop.The sooner little ones are introduced to vegetarianism, the sooner they'll eschew animal based foods and switch over to the plant based ones. There's also the feeling of saving the animals they love and no tears shed of eating any. They are also attuned more to climate change as are their older siblings who know that going meatless reduces their carbon footprints. This newest generation may be the one to ban all meat and dairy products in fifteen or twenty years. Gone will be our wasteful ways and addiction to meat. Also , there will definitely be more improvement in the fake meat industry. We'll be eating ersatz lobster and pheasant , probably in the next decade or so.

Is there a vegan revolution happening? Yes, but it's one that can save the world - literally. The more vegan or vegetarian choices restaurants have , the better it will be for us. Viva le revolution vegan!

The First Barbecue of The Season

With Memorial Day comes barbecues and guests. The barbecue is usually the first of the season. For some it's their first planned barbecue. What will be on the menu? New dishes or traditional? Recipes that are more nutritional or fun?

This is what I will be dealing with since this is my first planned barbecue in a long time. I still have to get a grill. It'll probably come from Wal-Mart and be something simple.This has to be easy to store too (unless we have a warm winter ahead of us and then there's some extra barbecue days). Another point to ponder - do I go with easy to use but carcinogenic charcoal or fragrant but hard to light at times wood chips.I would like to go with the wood chips , because they are safer along with giving the meat a lovely flavor. Then there is that question. Vegan or meat. I will probably go with the first.Target has Beyond Beef which will probably be the patty of choice. This looks and tastes like the real thing and it's the one food I want to try. Now comes the bun question. Do I go with the sweet Hawaiian ones or the doughy , crusty sesame seed kind. Luckily the condiment is straight forward. Ketchup - mustard, maybe tomato slices and possibly grilled romaine leaves.I'll also have some slices of soy cheddar for cheeseburgers.

One of the biggest headaches to tackle is what to serve as sides.Three bean salad? Not a good choice for guests with stomach problems. Tomato salad is always a good choice but so is string bean salad, especially if fresh ones are used.Potato salad  is a barbecue must, yet it comes with a few question marks.Do I get it from the store where it is good or do I make the family one that is a bit elaborate to create.The last comes with chopped celery and sliced hard boiled eggs. There is a Sicilian style that I'd like to try - it has cherry tomatoes and sliced red onions. A vinaigrette is subbed in for the mayo.There is still a lot of work  to it, not as much as the traditional recipe however. The only cooking comes with boiling russet potatoes. The dessert has been decided. I will be making an ice cream loaf cake.It'll be layering soy ice cream with crushed chocolate wafers.Hard shell topping and vegan whipped cream will decorate it.Should there be s'mores? Maybe next time.

Barbecue season is here.Let's hope it literally doesn't go up in smoke.Let"s hope it's a season of good food and good fun.

Hipster Condiments From Home

One of the biggest trends of the artisanal food movements is freshly made condiments. A new generation is discovering what their great -grandparents made on a weekly basis homemade mayos and ketchups, not to mention sauces . Any of these are a great addition to the summer menu, heightening the taste of ordinary meats and salads,

Mayo is always in demand.It gives a creaminess to dry sandwiches and helps with creating tasty dressings. It's also relatively easy to whip up.It's taking one egg and mixing both the yolk and the white with lemon juice,dry mustard and distilled or white vinegar. Some recipes call for minced garlic for more of an aioli taste. After these have been blended it's then adding a steady stream of either canola, vegetable,  or olive oils. I would go for the last , simply for the flavor and richness it gives. You can also add a small dash of paprika or for more color and flavor, dried parsley, tarragon or basil. Can the all time favorite Miracle Whip be duplicated in a home kitchen? Yes and it has a surprising ingredient -powdered sugar!! It 's sort of like mayonnaise however with a thicker, pastier texture. This comes from making a roux out of water, dry mustard,flour and white or distilled vinegar.  It's cooked over a low flame and then added to the mayo mixture. Remember homemade mayo and Miracle Whip contain raw egg which is risky for pregnant women, the elderly and the very young.If you're leery about using the raw egg, then switch in aquafaba or chickpea water.It creates the same density as an egg would and just as easy to make. The only difference is adding a table of rice or maple syrup for more flavor..

Ketchup is another table must have, especially if you cook up a lot of burgers and steaks. It's great to make in the summer thanks to the abundance of tomatoes. Just keep in mind you  will need  A LOT of them - namely five pounds. Thankfully there are plenty of farmer's markets plus farm stands to buy them from.Apple cider vinegar is also called for to give it that tart taste as well as Dijon mustard and a tiny pinch of cayenne pepper. Honey is also added for sweetness along with a quarter teaspoon of cinnamon. Some recipes call for two thirds of a cup of white sugar too, along with celery salt. Ketchup does require a slow cooker and it's usually a four to six hour cook.Once you've made ketchup it's an easy leap to making barbecue sauce. Ketchup is the main ingredient in any barbecue sauce. It also requires apple cider vinegar for that distinctive bite along with light brown sugar, dried mustard and Worcestershire sauce, Some recipes do call for molasses but you could sub in dark honey instead for a less intense sweetness..Lemon juice and onion powder are also added to the mix and the entire sauce is cooked in a slow cooker for six to eight hours.If you want to add zing then, pour in a cup of Tennessee bourbon or whiskey. Bourbon barbecue sauce  is good slathered on beef ribs, or even pulled pork.

Look to artisanal condiments to give your backyard grilling some oomph. this season. They're easy to make, without any fuss.It's a great way of bringing the hip and the old fashioned back to family cook outs.

Can You Be Sugar Free?

One of the worst habits  we have is eating sugar. We crave cupcakes wit sweet , gooey icing puffs,  we add more of the white stuff to already candy like lattes.We even add brown sugar  to our bacon. However that may all be changing . There's a no sugar movement going on challenging sweet tooths all over the world to give up their addiction.

Sadly we are hard wired to eat sugar. Blame it on our earliest days when a sweet flavor signified non poisonous in plants and berries. If it was sugary, like a plum or an apple , then the eater could rest easy, knowing he or she wouldn't be sick or suffer dire consequences.Then humanity  fell in love with sugar cane about 10,000 years ago in New Guinea. People got their first sugar rush and loved it. Cane syrup then was used in religious rites and as a medicine. Iit then went onto the Asian mainland where the Indians were turning sugarcane into a powder,  used mostly for healing.It went to Persia and then spread throughout the Arab world. hey combined it with ground almonds to create the addictive confection marzipan. The European Crusaders got their first taste of sugar cane during their crusades and again fell hard for it. Later Columbus discovered sugar cane on Hispaniola and that began Europe's hard core addiction with sugar.It replaced the all natural sweetener . Now we are trying to undo those centuries of sugar use. It not only puts on the weight but tricks the body  into gaining weight,. Those white grains also do extensive damage to the liver as well.The liver is the only organ that processes glucose ad eating too much will result in taxing it.It also causes extensive damage to teeth as well.

How do we curb our addictions and go sugar free? The obvious answer is give up baked goods, soda and candy. These are the easiest because the sugar in them is obvious.We can easily substitute cookies and sweets with with fresh fruit and 90 percent good for you dark chocolate. Soda can be replaced with flavored sparkling water. Hot tea and even coffee can be sweetened with honey or agave syrup.  , instead of white refined sugar . The problem is that sugar is everywhere, even in the most savory of foods.They lurk in our condiments.Ketchup has it to balance out the spices as does mayo, steak sauces and even mustard.The best bet is use spices  or herbs to flavor meats and vegetables.Salad dressing is a culprit too. It can turn a healthy bowl of greens into a sundae. Stick to a simple vinaigrette, possibly spiked with oregano or parsley.Yogurt, that much touted health food has a whopping forty-seven grams of sugar.if fruit is added Try to cut down on it or stick to plain Greek yogurt and add your own fruit. Bread is another culprit, with some of  us eating it as much as twice a day everyday. Try to sub in pita bread which has very little sugar in it. Another idea is wrapping up meats and cheeses in lettuce wraps. As for toast for breakfast, think oatmeal with a trickle of honey and cinnamon .


We can go sugar free. It's a hard task but will become easier as we distance ourselves further and further away from it. The end result is worth it.  - a healthy body.

Diabetic Cooking - A Healthy Variety

One of the worst scourges of our time is diabetes. It can have terrible, life threatening consequences if not regulated and the diet not monitored.Luckily the American Diabetes Association has come out with a cookbook full of delicious and tasty recipes. Even the dessert and snack ones are flavorful and fun.

A Complete Month Of Meals Collection is a compilation of breakfast, lunch and dinner menus. The opening chapters deal with what can I eat, making healthy food choices and how to use the cookbook to your best advantage. The what I can eat section is crucial to a well balanced lifestyle.It lists the diabetic super foods such as beans, nuts,berries and fish to name a few The healthy food choices are also vital to better eating They give the best choices for fruits and veggies along with grains. Starchy vegetables are allowed and again the cookbook gives the best options. There is an excellent section on proteins, encouraging readers to try the "fake" or soy meats such as chicken , burgers and sausage.There's also a section on dairy as well as general tips about what to buy. The American Diabetes Association or ADA also parses out bad fats and what they are. Varieties of fish are divided into best, and good choices and choices to avoid. There's also sections on alcohol and what everyday beverages are good to drink.Home chefs will appreciate the pages discussing the amount of calories needed a day.It also shows how to regulate carbs as well.

What about the recipes? They're divided into breakfast lunch and dinner cards along with sections
on them and  on desserts located at the end of the book. All the recipes are tasty and based on regular classic ones. A Spanish omelet is modified to just use egg whites instead of the whole egg.There is baked fried chicken which is a great comfort or even party food. The lunch section tends to lean towards soups and salads. These, too, are tasty with such as cauliflower rice and chicken soup, loaded with veggies and flavor. A chicken and spinach salad is not only perfect for lunch but could also be made for a Saturday or Sunday night supper Vegans will appreciate the recipe for bean burger, made colorful and flavorful with kidney beans and ketchup (!) Kids will love the veggie pizza and the English muffin pizza melt. made with fat free mozzarella.  The dinner recipes are simple but elegant Home chefs can try  the chicken with sun dried tomatoes made special with a dash of white wine along with veal Italiano. People are curious about the desserts. There are many such as a healthier spin on the famed Sally Lunn cake and rice pudding Young and old alike will enjoy the sweet potato raisin cookies and graham pudding sandwiches. Drinks are also in here. Low sugar punches and shakes are the perfect thirst quenchers for those with insulin problems.

A Complete Month Of Meals Collection is a must have for any diabetic home chef. The meals  and treats are tasty withou being bad for you. This is the way to cook and to eat.

The Big January Clean

Now that the holidays are over , it's time to clean out the kitchen. A snowy weekend in  means time to assess what you have, what needs to be thrown out and needs to be repurposed. It's a great way of figuring out what 's good and what's not.

There may be some baking ingredients left over from last month's big bake off. Chocolate chips can still be good and reused in everything from sundaes to rice puddings. Sprinkles can be scattered over ice cream or hot chocolate. Check to see if any leftover nuts are still good to eat. These are the first to go rancid . If that's the case toss. Cake mixes can last up to anywhere from a year to three years while cookie mixes can be used within twelve months. It's also a good time to evaluate all those cans. Canned beans usually can last a long time.If you have a few cans and  tomato sauce then think about making . chili This is a great dish to also get rid of any left over roasts. Tins of tomatoes can be repurposed into making sauces for future pasta dishes.Any extra boxes of pasta can go either Italian or Chinese, depending on the ingredients. you have around. It can also go into a fun spaghetti pie . the fridge needs to cleaned out too. Those cocktail olives from the your Christmas party probably should be tossed by now Check condiments too.Mayo can only last two to three months while ketchup lasts longer at eighteen months.

Luckily stale bread, crackers and snacks can be tossed to the birds and wildlife.in fact you can go to any big parking lot and feed the gulls and land birds as well as hitting your local beaches to feed gulls and other sea birds. Leftover bread can be turned into a tasty bread pudding, perfect for a frosty day.Old fruit and veg can also be thrown out to any raccoons and possums in your neighborhood. The same goes for cereals.  Just remember that cereal can last up to six months.  Another idea is turning them into fun treat bars.It doesn;t have to be just Rice Krispies. Cheerios can also be used. Add some leftover chocolate chips or sprinkles for color and taste.They can also be crushed and used to coat chicken for chicken fingers or fried chicken  Any rice cereal can also surprisingly be  used for coating fish for a perfectly crunchy coating. If you have a lot of oatmeal,yes, it makes for a good  hearty breakfast but it can also be used for cookies as well as for crisps.Use it and any leftover flour from holiday baking to make oatmeal bars. Make it healthy with the addition of honey and wheat germ.

January is the time for cleaning out. Evaluate what you have. . decide if it can be repurposed or thrown out. Cleaning out will make for more room and a tidier kitchen.

The Maine Shrimp Drought

Once again global warming is ruining how we eat. This time it's the Maine shrimping industry that's being hit. What that translates into is shutting down fisheries and locals losing jobs. It also means that the taste of Maine shrimp will be a memory.

Mary Pols who's more into sustainability than cooking and a regular contributor to Down East wrote this extensive and in depth look into her native Maine's  shrimp industry.It's the main story in today's New York Times Food section. This won't be the first time the industry will be closed. It first happened in 2014 when regulators shut down fishing. The hope was that the shrimp would reproduce enough to replenish the waters and jump start a local industry that was ion the verge of dying. Now the fisheries are being closed through the upcoming year - and it's not the fault of local fisherman. Rather it's climate change - and in effect - all of us that are responsible for this problem. To the average person Maine waters may still seen chilly - even in the summer but water temps have been rising four and a half degrees since 1906. This results in poor egg production and even poorer survival rate for shrimp larvae. Fisherman still want to bring them in. After all, they reason, why not reap what's left?There's also a plus in all of this. Prices for them will rise thanks to the scarcity which means a bigger profit.

Maine shrimp isn;t really widely known outside the state. They're a very small breed, usually used in shrimp cocktails, soups and shrimp salads. They similar to Oregon shrimp in color - a bright reddish pink and size.  Many Downeasters prize it, using it in all sorts of dishes. There have always been cookbooks written about it, the first starting in 1906 with the Proved And Tested Cooking Receipts by The Ladies of The Universalist Society of Rockland. The dish reflected the times, shrimp a la creme, a dish similar to Lobster Newberg. Local home chefs even canned it.Politicians tried to raise its' profile as did Everett F Greaton, the executive secretary of Maine's Development Commission and a booster of all Maine products.He served Maine apples stuffed with the crustaceans (!!) to the governor of the time. Mind, you this was back in 1942.More modern recipes include the roadside favorite, deep fried shrimp served piled high in a paper tray and doused with ketchup. For home chefs interested in cooking Maine shrimp, be warned. They are very expensive.Prices can range from $70  fro just two pounds!use them in bisque or salads, They're not really good for kabobs or as an hors d'ouevres.

Maine shrimp are just the latest victims in the climate change disaster. Hopefully the ban starting January 1st will help in saving them. However, it's up to us to also try to preserve them.

Boxing Day Repurposing

Today is Boxing Day - usually referred to as Christmas' sad sibling. It's the day when leftovers from Christmas rule and that means cold turkey, ham, or prime rib sandwiches . However those leftovers can be repurposed into tasty and hot dishes  that are so delicious , they'll overshadow yesterday's meal. It's just getting creative with what's in the fridge.

One of the best renditions of leftovers comes from the Great British Baking show judge, Paul Hollywood.His is a take on Chelsea Buns a kind of cinnamon bun. This one is both sweet and savory thanks to the addition of leftover shredded turkey, stuffing and cranberry sauce. The dough is a surprisingly sweet  which actually works well with the other ingredients .It's rolling the yeast  dough out into a square,letting it proof. and then spoon and spread out the cranberry sauce first. It's then sprinkling on the shredded turkey and crumbled stuffing.The dough is later rolled like a jelly sponge and cut into pieces. Place the rolls, swirly, side up in a deep roasting pan or baking tray. Let it go through a second rise for an hour before baking it at 400 degrees Farenheit. You probably can do the same with shredded ham too but instead of cranberry sauce, try a layer of mustard for some kick.Another of Mr. Hollywood's recipe is a Boxing Day pie made with the same ingredients as the buns, turkey, stuffing and cranberry sauce, done in layers. The crust is a hot water crust.I don't see why this can't be done with leftover ham and possibly scalloped potatoes.

Another way of getting rid of that holiday turkey or ham is turning it into a tasty salad. For the turkey mix it with mayo, celery and tarragon. Serve it on warmed croissants for a lovely lunch. The same can be done with the ham,  Ham salad can be served on pretzel rolls for a hearty lunch or even dinner.Ham can also be repurposed in homemade pea soup. Definitely save the bone for this. Prime rib is an elegant meal the first time its' served. It becomes a hearty ingredient as it transforms into leftovers.Try making a hash with it. Add any leftover baked potatoes,preferably Idahos along with a chopped white onion and celery .You can also use leftover mashed potatoes too. Rosemary and parsley are added for more flavor.  First the onion and celery are sauteed in butter, then the meat and potatoes are added along with Tabasco and ketchup.everything is cooked in an eight inch saute pan for only a couple of minutes. The pan is then transferred to a 450 degree Farenheit oven for ten to fifteen minutes. Serve with fried or sunny side up eggs. You could also turn the leftover prime rib into a soup.Combine with cubed potatoes and fresh sliced mushrooms with two cups of beef stock.Serve with crusty , buttered rolls for a hearty soup on a cold day,

Boxing Day doesn't have to mean cold leftovers. Turn yesterday's feast into hearty tasty dishes. They'll be tastier the second time around.

Brisket For The Holiday

With the holidays coming up within the week, it's a good time to look at what to serve. One of the staples of any Rosh Hashanah  table is brisket. This classic cut is versatile and can also be made for any fall dinner. Make it in a variety of ways.

What is brisket exactly? It's breast meat from the cow and it can be tough. The reason why is that the meat  serves as the cow's collarbone - mostly comprised of muscles and connective tissue. This does make it ideal for barbecuing and many home chefs only cook it this way. However, it is also ideal for a slow cooker and of course, braising. Before doing all this the perfect cut needs to be bought. What should a home chef look for? A really white layer of fat. The whiter the better because it indicates that the cow has been grain  fed.Stay away from any that have yellowing fat. A dark butter hue  means that the meat is older along with indicating  that there is more gristle to deal with when cooking and eating. The meat should be a dark red color. Another must is good marbling . Look for a cut that has an equal amount of fat and flesh  veining it. The last thing to do is picking up the meat  and its' package and bending them. The cut  should be flexible and the plastic wrap should not have any tears, rips, or holes. The ideal place to buy a brisket is the local butcher's however if there's none within your area, then go for the supermarket. Most groceries usually have pretty good cuts and a variety of sizes to choose from too.

Now what to do with it. David Tanis gave an excellent recipe for it in Wednesday's New York Times Food section. He first rubs it with a fiery mix of cayenne and paprika blended with salt and  pepper. After doing this, wrap it in Saran wrap and then refrigerate preferably overnight but it can also sit for a few hours too.It is then cooked in a 300 degree F oven . Pour a cup of either red or white wine over it  then add cloves, garlic bayleaf  and  allspice berries. Mr. Tanis scatters sliced onions over it and bakes it forth ree hours until tender. He also caramelizes more  onions  and ladles them over the brisket once its' sliced.. If this is too "onion.y" for you, then omit them.Scallions can be sprinkled on top for more flavor.  For a different taste try a sweet and sour version in which ketchup and brown sugar is used.Cook the brisket in a Dutch oven or skillet and then adding the two along with water, cider vinegar, and two sliced onions. This last  creates a sauce that's then ladled over the brisket slices.It can be refrigerated and reheated  too., although eating it freshly cooked is preferred. Serve any brisket with carrots, celery and potatoes.

Brisket is a nice way of welcoming in Rosh Hashanah. It is the centerpiece of the holiday table and works well with any cooking method. Celebrate with a good  cut ,delicious on its' own or with onions ad other vegetables./

Sauces And Salsas And Ketchup , Oh My!!

It's late summer and that means bumper crops, namely tomatoes.Luckily these ruby red gems can be turnd into a a variety of dishes that can be eaten later on. Tomatoes are one  the most versatile garden fruits, Transform them into anything and the result is a tasty dish.

Of course all home chefs will tell you a tomato garden's overage can be made into a sauce, perfect for pasta.There are so many to make that you can have an entire month of them. If you're looking into a right now sauce think then salsa crudo, This is one of the easiest pasta sauces to make.It's taking ripe tomatoes and mixing them with olive oil and seasoning  along with minced garlic  Set the sauce aside for half an hour or more (a day would be ideal to let all the flavors meld together) and then pour over any kind of pasta. Capers,or  black pitted olives can be added to zing it up.The extra tomatoes can also be cooked into a regular sauce.It is labor intensive but worth it,Most recipes call for four tomatoes but  you could even double or triple the recipe..Making home made tomato sauce is also a great way of using those extra basil leaves.You can also add a good pinch of hot pepper flakes to make an arrabiata sauce. Another spin is roasting the tomatoes first for a deep smoky flavor., perfect for any meat sauce. You can also  make a pizza sauce using fresh tomatoes too.It's basically the same as pasta sauce save for the inclusion of thyme, onions and two tablespoons of sugar.

Those tomatoes can be used for everyone's favorite dip - salsa. It's a great snack that's also super healthy and packed with nutrition.It's an easy mix of fresh tomatoes, onions and bell peppers. For heat throw in minced jalapenos .Lime juice is also added along with that Mexican staple cilantro. You could even  add a dash of cumin if you wanted. The tomatoes can be roasted for a smokier, deeper taste This would be great topping beef tacos or fajitas. If you want a  sweeter sauce do the unexpected - throw in some unsweetened raspberries - they're also going through a second season right now . Blueberry tomato salsa is another great marriage of flavors and it's not only good with corn chips but also with beef or chicken.Many tomato growers and home chefs have experimented with ketchup recipes.It's not as difficult as you might think.It does require a slow cooker and an immersion blender.The tomatoes do need to be cooked down and occasionally blended with the blender.The spicing is important too because this is what gives the condiment its' kick.It needs sugar, honey or molasses along with apple cider vinegar to give it that sweet tang.Cinnamon and clover are also added along with Dijon mustard and Worcester sauce. Once you get the hang of making ketchup, it's pretty easy and can be made in batches for holiday and birthday gifts.

The last of the tomatoes means sauce, salsa and ketchup  long after summer ends. You'll have that  fresh taste all year round. It's a perfect end to a bountiful season.

Red , White And Berry

Berries are everywhere right now, from straw to blue. Most foodies eat them plain or with a good dollop of whipped cream yet they're versatile in everything, from salads to all sorts of desserts.Try them in barbecue sauce or in a fresh summer salad.

Of course berries are used in baking. Strawberries, raspberries and blueberries are popular this weekend  because of their patriotic colors. Melissa Clark wrote about them in her A Good Appetite column in Wednesday's New York Times Food section, She arranged them in festive red and blue stripes in a buckwheat (!) cake made with buttermilk  The fruit adds a nice tartness because it's been baked and absorbed by the crumb. Another fun Fourth idea is making either a chocolate or vanilla sheet cake , icing it with whipped cream and decorate with berries to create the Stars And Stripes.It's a fun end to a barbecue. The idea can be carried over to cupcakes. Cupcakes can also be filled with a mix of chopped fruit and cream or pudding for a neat surprise.One of the easiest desserts to make with any berry is the crisp.It's cooking the fruit with a crunchy topping of brown sugar, butter and cinnamon.Usually made with apples the recipe can be expanded to include blackberries, blueberries and strawberries. Cobblers are another great summer dessert that highlight any berry's juiciness. They're a bit more involved than a crisp , resembling a cake but they are still easy enough to bake on a hot summer's day. For a cooler treat think berry infused sorbets or old fashioned ice cream with whole cream and fresh produce.

Not surprisingly berries can be used in savory dishes as well.Salads always benefit from them, whether as a tangy dressing or a zesty addition, One tasty mix is taking half a pound of strawberries and mixing them with honey, apple cider vinegar and olive oil. Use it for dressing a grilled chicken and spring green salad. Blackberries and even blueberries would not only add some sweetness but also color to a steak salad. Toss a few in with some chopped  bell peppers and grape tomatoes for a spin on a classic salad. Any berry can be used in barbecue sauce.Imagine a raspberry barbecue sauce slathered on ribs. The sauce is easy to make. Take a cup of raspberries and blend with a variety of sweeteners such as brown sugar, molasses and light corn syrup. Garlic , red pepper and onion flakes zing it up.The base is balsamic vinegar and olive oil.It's pureed and strained through a sieve to get rid of the seeds. Ever think of blueberry ketchup? Yes, it can be made, In fact one of the original recipes was made solely from them.It's a mix of the fruit along with shallots, brown sugar, vinegar, garlic and ginger. The flavor is bright and fruity, sort of jammy  yet perfect for those grilled burgers or for giving those cookout some zing.

Get red white and berry this July Fourth and for the rest of the summer. Use blueberries in a ketchup. Strawberries in a crisp. Blackberries in a salad. It's the season for them so enjoy them.

Small Brands Huge Successes

It wasn't that long ago that small , artisanal brands were eclipsed by, national and more widely known ones.This is changing, as more and more foodies discover smaller , more naturally made foods. These are becoming popular and to the owners; and inventors; delight, successful.

Stephanie Strom wrote about this in yesterday's New York Times Food section. Just as easy as it is to publish a book nowadays' due to platforms like Nook, it's relatively easy to produce a new item..Thanks to Facebook and Twitter small companies can get their product out to millions.Another reason is that sales are not tied to grocery stores anymore. Many companies, like the artisanal soda company,Zevia  received their success from sales on Amazon. Another boost comes from Whole Foods,it;s the store that sells  smaller, more naturally processed food stuffs,If a new food , whether a cookie or prepared meal gets a following there, they're golden, The company's decentralized structure allows for store and regional to incorporate small lots and batches into their store inventory. This is a boon for small companies that would usually start out selling or even handing out free samples at flea markets or street fairs.

For those who want to start up their businesses, there are some points to consider first. Concentrate on the product instead of the investors advises Will Rosenzweig, the founding chief executive of The Republic Of Tea and an investor as well.So many new companies should be improving their brand instead of trawling for angels.This is the reason he founded the Food Business school at the Culinary Institute of America, to help with the hard and sometimes financially demanding early days,Many smaller companies though  have passed this hurdle. There is the new condiment company, Sir Kensington , created by friends and former Brown University classmates, Scott Norton and Mark Ramadan. Their ketchup is a throw back to the original recipe of just tomatoes, tomato paste and natural sugar.Another new entrepreneur Lindsey Rosenberg has introduced a new kind of cake and bread mix, Cherryvale Farms. It's a big seller at Whole Foods and New Leaf Community Markets, a smaller all natural grocery store chain.

If you have a new food idea, go for it. Nowadays you can be a success with your gran's tomato sauce recipe or those peanut butter balls you love making. It's  a new era for food and drink entrepreneurs . Go for it and make a mint.

The Perfect Summer Burger

This is the season for hamburgers.Nothing beats the good home made ones straight from a skillet or barbecue grill.These are the best whether just plain on a bun or dressed with condiments and extras. This German American classic was deconstructed in an article in today's New York Times Dining section by regular contributor and former editor of the issue,Sam Sifton.He relied on different sources for advice in making two varieties of the meat patty.The kind made depends on if you're a meat lover or not.There is the tavern style.This requires more meat namely eight ounces to a regular burger's four.However don't go past the eight ounces otherwise you"ll windup with an underdone mini meatloaf,according to chef Geoffrey Zakarian ,who creates lush and flavorful kind for the Manhattan restaurant The National Bar And Dining Rooms.Seasoning is more intense with more sea salt and pepper used.The result is a juicy patty brimming with flavor served on a toasted bun.The other version known as diner style is a thinner, crisper patty.These can be doubled on a bun for meat lovers .The tavern style is usually cooked for three minutes while the other is only cooked for a quick two and should have a burnished crust.The most preferred method of cooking is a good cast iron skillet over a regular flame on a burner or a grill.The hamburger meat should be chilled before cooking because the fat should still be solid and be allowed to melt slowly within the chuck. Mr. Sifton gives good advice as well. Forming the patties is the most important step.This is also the time to add extras and chefs will do so.Some butchers will as well throwing in bacon and even cheddar chunks and potato chips.Home chefs can add chopped onion for more flavorful burgers.The meat should be a ground chuck ,not too fatty but not too lean either.However it should be ground at home.Store ground meat can pose a health problem and there is also a second problem,that of the fat globules which makes for a mushy feel to the patty's interior.Keep it in the fridge until you're ready to cook. As for forming them, an ice cream scoop or spoon is recommended to extract a golf ball sized chunk of meat.This has to be tossed onto the grill in one fluid, swift movement.A pat of butter should be used as the grease.Use a heavy spatula to press down.It flattens the ball. Which now should be the size of a hamburger bun.Season and then wait ninety seconds before flipping on the raw side.What can you put on a done burger?Ripe tomato slices and Bibb lettuce only suggests Chef Zakarian, the last being perfect for holding the patty's juices.Then it's just ketchup and mustard. Mayo , sliced pickles and onions can also be added but these will infringe on the burger's taste. Nothing beats a perfect burger. The best is a homemade one, straight from the grill and brimming with juiciness. What better than that for a summer's meal.