The Sweet And Heat Of A Caribbean Barbaque

 barbecue and Caribbean flavors go hand in hand. The sweet and spicy favors highlight all sorts of grilled means ,side dishes and desserts.In fact the word barbecue comes from the Taino people who inhabited most of the islands in this paradise. It's now time to try the paradises' great dishes,perfect for summer eating.

Grilled meats is the backbone of the region's outdoor cooking.Jamaicans add the spicy mix of jerk to everything from burgers to chicken.There are three main ingredients in the mix - Scotch Bonnet peppers,s allspice and thyme.Scotch bonnet is one of the hottest peppers out there and it what gives jerk it's eye watering bite. You can find it everywhere. Wal-Mart has it in powdered form. Nutmeg and brown sugar balance out this extreme heat.Onion and garlic give it a nice earthy, vegetal flavor. Try jerk chicken wings for a tasty meal A jerk rib sauce is a better alternative tom that gloppy overly sweet one. You will need ketchup,a wet paste jerk marinade, apple cider vinegar and liquid smoke. This jerk marinade consists of pimento scotch bonnet peppers, some kind of acid like vinegar and a variety of spices. Use clove ,cinnamon,nutmeg and thyme. sugar is also mixed in but you could use brown sugar for a more earthier sweet flavor. garlic also makes this sauce sing.Mix everything together and either slather on the ribs before cooking or dip them in the sauce after grilling.

Very barbecue deserves a table full of sides. A Caribbean one is no different. Try a corn dish with fresh corn right off the cob.This is just  using a sharp knife to slice  the kernels off and into a bowl. saute corn and garlic in oil for five minutes  In a small dish combine pineapple juice, milk soy sauce, sugar cumin and ginger. You can sub in almond milk for cow;s milk and brown sugar for the refined white.. Pour this sauce over the corn, cover it and then simmer for fifteen more minutes.. Add chopped green onions and cook for another five minutes. Salads are another perfect foil for all that fiery meat.A bowl of greens with a honey lime dressing and rich with such fruit as pineapple mandarins  and dried cranberries  provides refreshment to all that fire.  add some sesame seeds for crunch and if you want croutons. A simple salad with just pineapple and coconut also works along with a few sliced bell peppers and cherry tomatoes. for dessert try the sweet and creamy dulce de Coco Tierno, a Domincan treat made from tender coconut meat, condensed milk and regular milk.Coconut macaroons are another meal ender that would be perfect with iced coffee or tea. dip the macaroons in dark chocolate for an added treat.

The Caribbean is full of great recipes perfect for any barbecue. Whip up some jerk,Make a fruity salad and then create a sweet tropical influenced dessert. It s the taste of the islands in your back yard.

Your Culinary Footprint

 With yesterday being Earth Day, it's time to reevaluate what  being done food wise for the planet. Are home chefs being conservative? Are they being thoughtful?

One of the best ways is cutting down on your meat consumption. Meat consumption increases the amount of carbon dioxide methane and nitrous oxide> WHat can you do? Try meatless Mondays where you can have a good pasta with just a marinara sauce or better yet any plant based meat.Impossible Meats and Beyond Meats have excellent burgers that taste like the real thing. Now that i's coming into barbecue season, think about grilling these for a fun evening meal. You could also have more veggie dishes like  the Irish classic .This also uses up leftover  mashed potatoes by mixing them with butter garlic and any green, such as cabbage spinach and or kale. Eat more potatbella mushrooms too. These are an excellent source of protein and they're just downright delicious when fried in an air fryer.They actually do taste like steak. You can also just go completely vegetarian or vegan too. It may take some getting used to but once you switch over cooking and eating plant based foods will become easier.

Do you wash dishes or pop I=them in the dishwasher? Hand washing them is environemntally safer just don;t waste water. Many a home chef is guilty of this. Use what you have Leave the super dirty dishes , pots and pans to soak overnight instead of using gallons of water to clean them. Soak them with a mix of baking soda and white vinegar. This will loosen any tough greasy bit. If you're thinking about getting plastic plates both for indoor and outdoor dining, you may want to think about buying ones made from recycled plastic. Composting is big and it's a great way to help the planet.Use those garbage to grown lush fruits and veggies. What makes for a good compost heap? Have plenty of brown material for carbon and green for nitrogen. These make for a rich soil and lush plants.There should also be plenty of water and air too. Keep in mind that even tea bags and used towelettes like Burt's Bee;s make up wipes can also be tossed in. Rake up all those grass cuttings and also make them part of your compost heap.

Be more alert and conscientious about your culinary habits. Treat the Earth well. The results will be a cleaner, happier place to live.

Getting Your Pantry Holiday Ready

 It's that time of year again when pantries should be stocked for the holidays. It could be cans of green beans for cassarole.It could be flour for baking. Just make sure your'e ready and well stocked for the busy weeks ahead.

Pantries should be ready for the flurry of baking ahead.Many groceries like Lidl and Acme have two for one price sales for flour. Take advantage of these. Flour can also be used for breads and pizza too. Also make sure you have plenty of sugar, white and the browns , light and dark. Keep in mind you'll need the white sugar for holiday fudge too. Confectioners sugar is a must, especially if you're planning on making a lot of cupcakes. (this is also an ingredients in some fudges too)Candy decorations such as sprinkles and nonpreils should also be bought. These store well in cool dry places. If you're thinking of making pies, vegetable shortening can also be placed in the pantry as well.  Should you store nuts there as well? Yes, but only for a couple of days otherwise they can go bad. If you're thinking of baking a pecan pie or walnut brownies soon, then place the nuts needed on  a shelf.If not then freeze the pecans and walnuts until you're ready to use them.

Most of your holiday dinner can be stored in the pantry. Potatoes for latkes or mashed will benefit from being in a cool, dry place. Yams can also share a shelf with the spuds too.Pasta too can be stored. It's a great place for lasagna sheets if you're thinking of making a large one for a fun Christmas tree trimming party.Can you store the cheese for it there? Definitely not the ricotta that's placed between the pasta sheets. You can store the hard Parmesan that's grated on top of it. Any kind of rice can be stored too. This is great if you're having friends over for risotto Milanese whether for a pre -Christmas dinner or  a New Year's Eve feast. Powdered soups like Knorr's can also be stored in a pantry. These are great for the first course of any Christmas dinner and they 're much easier to make than homemade soups. What about that Christmas ham or salame for the holiday charcuterie board? Absolutely NOT!!!!! Meat , even if it's cured and salted has to be stored in the fridge. Canned meats like Vienna sausages, tuna, and slamon can be stored as can a tin of chicken ala king.Remember it this way.If it;s surrounded by metal , yes it;s pantry ready, if not then fridge it.

Get the pantry holiday ready. Start buying non perishables now for the busy cooking and baking season ahead.It's a good way of being ahead of the holidays.

Back To School Bentos

 School lunch is on every parent's mind right now. What to give that fussy back to schooler? Should there be a treat? More protein than veggies? The opposite? Luckily there is a solution. The classic Japanese bento box - a must have for every student big or small.

Regular contributor and chef J Kenji Lopez-Alt write about this in yesterday's New York Times Food section. He is a father himself and uses the handy Bento box for his kids lunches. These are nothing new . originating during Japan's Edo period which was from 1603 to 1868.Travelers would pack rice balls into bamboo pouches carried around the waist according to Emiko Davies, author of Gohan, her upcoming book on Japanese cooking.In recent years Tupperware was used when transporting rice balls to picnics.Now there is a whole new gneration of fun and colorful Bento boxes. The food choices should be just as colorful. Namiko Chen of the blog Just One Cookbook recommneds this by pairing white rice with brown meats and red fruits. There should also be yellow eggs for more protein. The philosophy is that if its' colorful, then it's pleasing to the eye and fun to eat. Chef Lopez-Alt gives his daughter,s favorte Bento filler , a take on sanshoko-don, He gives the rice for  this three color rice bowl with chicken cooked with ginger mirin and shoyu or soy sauce. It's mixed with such healthy greens as spinach or kale. It's founded out wuth scambled eggs made with mirin, a sweet condiment that tastes like saki but without the alcohol.

What should parents put in their kids. Bentos? Chef Lopez-Alt recommneds deconstructed foods. Think homemade Luncables those easy lunches where kids can construct their own sandwiches and pizzas. Add cut pieces of carrots, avocados and cucumbers . Microwave sushi rice the night before and pack it in foil for the morning. Keep in mind that even salads and  salads can be constructed at school. Pack tuna salald  and bread separately. Pack salad ingredients separately too, with a small cup of dressing on the side. Parents should plan ahead but not that far ahead. He usually scours his fridge after doing the dishes or when the kids have gone to bed. There could be leftover meatballs or dumplings to microwave for the next day. He also gives four recomnedations. Kids could munch on rice with toppings along with having raw fruit and a cookie for dessert. A noodle Bento could include soba or udon noodles along with dumplings and a hard boiled egg. You could also go traditional with a sandwich , pickles or a treat. If they're not into that then think a pasta salad  along with fruit and cheese and a raw veggie. Include a treat like a brownie ro a cookie.

Bento boxes are kust as important as notebooks and pencils for the school year. Pack them with healthy and fun choices. The kids will definitely appreciate them and the work that went into them. 

June's Other's Star The Blueberry

 JUne is known for its' strawberry harvests. Yet it's the blueberry that 's the real star. These little jewels are perfect in a variety of different dishes. Try them in a salad or in a dessert. They're good in savory and sweet dishes.

Blueberries are just plain good for you. They have the highest antioxidant levels of any fruit, and are good for protecting againsy certan cancers, eye problems and even urinary track infections. They also help in stopping heart disease , improve metabolism and strengthen brain functions involved in memory. As with most berries they can be used in both dinner and dessert recipes. A nice summery salad treat is a dressing made with them,balsamic vinegar and olive oil. Honey and lemon juice are added to give it sweetness and smoothness while cracked peppercorns offer heat. You could also make this with apple cider vinegar too.Keep in mind these versatile little berries can also be part of a meat sauce  too.It's combining them with balsamic vinegar brown sugar and lemon juice and reducing them to almost a  thick syrup. Its then dipping barbecued steak or chicken in it or pouring it over the meat.If you're a little more ambitious you can try your hand at blueberry ketchup. This is cooking two cups of them with ginger and shallots first , then adding red wine vinegar,  brown sugar and salt. It;s boils until it forms a thick, jammy mix. Try it for a different spin on French fries and burgers.

Of course blueberries are the perfect ingredients for any sweet treat. Many love them in scratch pancakes and waffles. Any of these are perfect for breakfast but also for a brunch.  A different spin is combining the berries with butter and confectioners sugar for topping those breakfast classics. A scoop of it is also good on French toast too. or on  blueberry muffins. Blueberry muffins are a great way of using them. Nothing beats one loaded with berries and slathered with butter. More ambitious home bakers will bake them into pies, They're also good in tarts as well for a more elegant dessert.If you want something easy then think of a blueberry crisp. These are cooked berries topped off with a buttery streusel topping created with sugar ,butter, flour and oats for that crunchy topping.You could also make a cobbler topping which is lumps of dough baked on top of the berries. Cakes and cupcakes can also benefit from a blueberry boost. Try blueberry cupcakes with  blueberry buttercream for a summer birthday party. Ice cream lovers will love home made blueberry ice cream for a fun hot weather treat.

Thi s is blueberry season. Use these bright blue jewels in a variety of savory and sweet dishes. Enjoy their flavor and benefits.

Disaster For Dinner

 It's just a fact of life that there could be a cooking or baking disaster. Every home chef goes through several during a lifetime.What to do? Keep calm and carry on with some quick thinking and amending.

This happened to me the other night, I was all set to try chickpea gnocchi from Aldi. I was st to my my favorite sauce burst tomatoes, anticipating the sweet -savory flavor of this on the potato dumplings. Unfortunately it was not to be. i taste tested two or three gnocchi, discovering that those had an extremely sour taste. These were ditched right away, the consensus was they had been left too long on the store's shelf.What to do with the sauce? Luckily there was sliced semolina bread. This proved to be a life saver. The sauce was spooned over the slices, sort of like a hot bruschetta. It was delicious and a great idea for a quick lunch in the future. Luckily it was a family meal and not meant for guests. Yet suppose there had been guests? What to do? One good and easy solution is subbing in the gnocchi with already cooked pasta. Barilla offers this and it can be made in the microwave. Rice could also work in this situation too. what happens when the sauce gets screwed up? I'f it's too salty, add more tomatoes or a teaspoon of honey to balance it out. As for meats, cut away the burnt part and if it's too dry, get some gravy to moisten it. Melted butter or olive oil also helps.

Baking and frosting has their share of disasters.Again I recently found this out when I made frosting with Melt plant butter. I thought it would be just like I Can't Believe It's Not Butter and produce a thick, creamy icing that would stay in place. It didn't. It slid off my Easter lambs, making them look like they had mange.I just arranged the fallen frosting to make it look like a bed the lambs were resting on. Again luckily these were not made for company. Frosting can be thickened and not just with more confectioner's sugar.. You can use cornstarch, flour and even butter  to create a rich paste. What about if your cake or cupcakes burn? Like with meat, cut away the burnt parts and cover with frosting or a dusting of confectioner's sugar.  The cake's top may be dry and crumbly too, thanks to the excessive heat. Pour melted butter over the top. This will ensure a moist crumb.  This can be done to cupcakes too. Homemade puddings and custards can be amended thanks to an immersion blender  whipping away all those lumps. Also adding whipped cream and turning it into an instant mousse is also a dessert saver.

Disaster sometimes comes for dinner and dessert. Be prepared if ti does. It's easy to fix a meal or dessert gone bad.

A Scary Supermarket Trip

 Going to the market these days is like sitting through the latest Scream movie. every corner holds some kind of horror, whether shortages or exceptionally high prices. how can home chefs navigate through these tough times.

I wondered this as I shopped at my local Stop & Shop today. There were certain shortages, not as bad as what's in other stores but still sobering.Many groceries  such as those in Pennsylvania have reported empty shelves in the cat food section, frozen food and drinks and meat department. People may gave to wait a long time to get such basic staples as orange juice an ground beef. Luckily store CEOs predict that these shortages will be taken care of by early February -  a little over two weeks from now. These current problems are caused by losing workers to the Omiron variant  along with weather snarls. Heavy snows have screwed up truck routes from vital ports to stores across the country.It's not as bad as last year's where even Lunchables and Ben and Jerry's ice cream were at short order. The other bad part are the prices. Stop & Shop is selling a large twenty-four pack of Bounty Paper towels for a whopping $21. It's good if you can stretch them out for two to three months however these last much less in messy households. In this sense it pays to shop around for them if you have the time. It's worse in the cities where lamb chops can go for almost as high as fifty dollars and tea for ten dollars a box.

What to do? Plan and plot.It's actually not too early to plan out your veggie and berry garden. There may be shortages this summer thanks to the unpredictability of both the Covid virus and the supply chain.You won't have to worry if you have most of  your ingredients in the backyard. start researching what works best in your area of the county and also what kind of soil is in your yard. If it's sandy then think about growing asparagus, strawberries and lettuce. A hardier soil can yield potatoes and turnips along with melons, kohlrabi and turnips. Fruit trees are a bit trickier because the harvest comes a few years after planting. You could forage , especially for wild apples, plums peaches and blackberries. What about meats? Go for the cheapest but also look into where you can get bargains. Aldi and its' sister store Lidl where even the pricey grass fed beef is a few dollars less than what other grocery stores offer. Even their seafood is  not above twenty dollars. Also think about going meatless, using beans  or pasta to sub for meat based dinners.

It is a scary time to shop. However smart planning can help ease the horror of grocery shopping right now. It's just knowing how to get the best deals and shopping around until you get them.

Missing My Take Out Food

After their lockdown was lifted New Zealanders were asked what they missed the most. Many said McDonalds's, namely the Chicken McNuggets and malteds. That's true . We're all missing our fast foods. Yet there is take out. We can still support our favorite eateries and the people working in them.

Quarantines are being lifted  slowly  but surely throughout the country and the world. That means you can return to your favorite chains and mom and pop restaurants. Yet, as here in New Jersey our ban will be lifted in less than two weeks. There's still no eating in restaurants or mall food courts. However we  can still order out from our favorite places. Why not? If you're really craving burgers and fries then head to your local McDonald's or Wendy's. Some places only have drive through with the indoor counter and seating area closed. if that's the case then bring the food home.  Some experts recommend taking the food out of the paper bags and Styrofoam containers them microwaving it for thirty seconds. However there are some that say food containers are safe, especially the plastic containers and cups. It's safe  to eat in your car (although always keep a bottle of hand sanitizer and paper towel in your car for a quick wipe down). It's really the staff that has to be watched with a wary eye. Call and speak to the manager and ask if the employees have been sick lately and what are they doing to monitor their employees health.

What about the larger restaurants? You can still order take out and curbside at such places as Texas Roadhouse and B.J.'s Roadhouse. Family owned ones such as Bahr's in the Atlantic Highlands, New Jersey will bring a tray with your food and drink to your car.  They still give you their great dinners of steamed lobster or sauerbraten along with a side and favorite cocktail. It's like eating inside. You can also get takeout to bring home  also from them. Diners can also give you those home cooked meals too. If you're craving really well made French toast or chicken salad sandwich then head to your favorite one. It's also a boost to the diners that had to scale back their twenty-four hour around the clock hours to only three or four a day. More orders mean more work and that could bring back sous chefs and assistant cooks now on furlough. What about the meat shortages that are hitting some parts of the US? Order your favorites when you can . Prices for burgers and chicken dishes may go up at national chains like Burger King and Checkers.  You could also switch to vegan alternatives found at Dunkin Donuts and Burger King. Beyond Burger is at such chains as Hardee's and Carl Jr's as well at Subway's.

Fast foods and restaurant fare from our places are sorely missed right now. Yet you can still get the dishes and drinks that make you happy. Take out today. Support your local eatery. Support the workers there too,.

A Marriage Of Tastes

When Meghan Markle married her prince. it was not just a marriage of souls and hearts but a marriage of tastes. Yes, we have a lot in common with the Brits including some foods. Not much though. It should be interesting to see the new Duke and Duchess of Sussex adapt to each other's cuisines.

The one thing Harry and Meghan have in common cuisine wise is the big breakfast. We got the whole idea of eating meats with eggs along with griddle cakes or pancakes. Most countries around the world, especially on the Continent, start the day with just a roll and coffee.We have adapted some of that here, thanks to Starbucks, offering us versions of cafe au lait and cappuccino. Yet we still turn to the UK for our morning inspiration, with mounds of bacon, ham and sausage gracing a dish of eggs. Lunch is a mash up of American and British. The newest royal couple probably had the treat of McDonald's hamburgers and fries growing up but Meghan was also influenced by SoCal living . Her mother is a yoga instructor so there was probably a push for healthy food with an emphasis on fruits and vegetables. She probably continued this with fresh salads or smoothies for lunch.The English Sunday lunch would never work in a town where appearance is everything. Even an every day lunch consisting of fatty sausages in flaky pastry would be too rich  and caloric.This is not an arugula salad with a squeeze of lemon.

Will Meghan ever adopt to the lush English suppers? These are lavish meals, rich with roast beef and gravy soaked Yorkshire pudding. This last is a popover made with three eggs and the beef's drippings. There are veggies, usually the meal is called meat and two veg. These are typically carrots, Brussels sprouts and potatoes. The last is a staple and is cooked in a variety of ways..The most popular is chips, our French fries ,fried in fat. They're best served with fish, usually cod or plaice coated and fried in - what else - chip fat or lard. Do the English  eat California healthy at times? Yes, chicken but it is served but with mashed potatoes and gravy.Meat pies are another British  favorite. Pot pies, which is where ours come from,are usually filled with steak and kidneys, or fish. The last is popular in the romantic , sea surrounded county of Cornwall (of Poldark fame) Stargazey pie which would create shudders in the States is a pie of sardines, eggs and potatoes. Little fish heads, namely pilchards , stick out of the crust, gazing at the sky - hence the name. Will Meghan like it? Or ever taste it? Maybe , if she and Harry head off to Truro or Mousehole in Cornwall.

Meghan and Harry have married each other 's lifestyle's and eating habits too. Let's hope the California girl adds more fresh fruits and veggies to the prince's diet. It'll be a nice change up from traditional fare.

Can Food Unite Us?

Today is Martin Luther King Day, a day for unity and inclusiveness. Unfortunately we don't have that thanks to a racist and divisive administration. That task now falls to us. How do we unite? Over a good meal or even just a coffee.

Now , more than ever we have to sit down with neighbors, coworkers, and our kids" classmates and teachers. Churches, synagogues and mosques have to gather together as well. The best way is through a meal or even a bake sale. Schools should offer Saturday luncheons or dinners where parents and kids can get together and bring up topics from bullying to prejudice. The meals don't have to be elaborate. A pot luck menu can be arranged with everyone following religious dietary laws  as well as being sensitive to vegans and those prone to food allergies.Another great food idea is that the families bring their traditional dishes so others can expand their palates. Kids can experience dal or kimchi as well as understanding why going meatless is so important to vegetarian classmates.It's also a good time to bring out the fruits and veggies and have parents start a dialog about healthier school lunches.The same idea can be applied to places of worship.It's an important  idea to expand not only the palates  of older members but  also broaden their horizons. The more they know about a religion, the less they are to judge and pigeonhole.

This same idea can be applied to the town's police forces as well.Many throughout inner cities and even some suburban towns regard the police with suspicion. It's time to come together with a lunch or dinner at a community center or school. Again, this creates an open dialog for all sorts of subjects. It also gives kids a chance to see cops not as their enemy, but as people  just like them. Towns can definitely give this a try , especially during the warmer months.Many municipalities do have a Memorial Day or Fourth of July picnic where everyone gathers over hot dogs and soda. They should have this once or twice a month  from May to October. These would  unite a town. Again volunteers can make various foods from their backgrounds to create an all inclusive internationally driven get together.A forgotten group of our society is our elderly. Nursing homes would welcome the community to come and share a meal with their residents. It also is a boost for the young because they get a first hand look at people who have made history and lived during some of its' most memorable times.

Can a meal help unite us? Most assuredly yes. It's just a question of planning an all inclusive lunch or dinner where all are invited.

Discovering Aldi's Supermarket

One of the hottest trends in American food shopping today is Aldi's This German import is offering European brands at cost , as it helps to expand the Yankee palate.It's a great place to shop and sometimes has items that you wouldn't see in a traditional grocery store.

Aldis' was started by brothers Karl and Theo Albrecht in Germany  in 1946.it was a continuation of their mother's store which started in Essen, an industrial city in northwest Germany.Theo worked with their mother  while Karl apprenticed at a deli. It was Karl who took over another food store, known for it cheap prices and this was the basis for the future Aldi. The Second World War disrupted their business, but the brothers were back with a vengeance afterwards. They took over the family store and soon after, opened a second one. By 1950 they had opened thirteen stores in their native Ruhr Valley. Their philosophy was simple - remove merchandise that did not sell, along with cutting costs by not advertising or selling fresh produce. The brothers split in 1960 over a dispute of cigarettes and whether to sell them in the stores. By that point the Albrechts were the richest men in Germany, owning three hundred stores.It was at this time that the name Aldi - short for Albrecht Diskont came about. Karl  was the owner of Aldi-Sud while Theo and other investors were the owners of Aldi-Nord. By the 1970's they had expanded to Austria and the US with the first store opening up in Iowa. In 1979 they acquired Trader Joe's Now there are 8,000 stores worldwide.

Aldi's was a treat from its opening day. Yes, sometimes it has kind of out of the ordinary non food items (toilet seats?dumbbells?screwdrivers?ottomans?) but most of the products are perfect for those on a budget. There is also fresh produce as well as fresh meats and fish. too,  It's really no different from any other grocery except that most Aldi's are smaller in size. What I like is their in house brand's such as Clancy's which encompasses all the snack foods. Their microwave popcorn is the best I've ever tasted and now it's the only one I'll eat. Their Priano risottos and pastas are excellent too. The risotto comes in a variety of flavors, such as mushroom and asparagus and they take half the time to cook as traditional arborio rice. I am looking forward to trying  their cold cuts as well as their breads. They have European style cookies that you can't get in American grocery stores. A new
  favorite is. their Specially Selected brand's Lacey's Dark Chocolate Almond cookies, those mouthfuls of delicate goodness.Their Choceur chocolate covered almonds are also amazing - perfect to end an elegant meal or just as a sweet nosh.

Aldi's is becoming a strong presence on the American shopping scene. It's no wonder, with their interesting varieties of products and cheaper prices. Visit one today and fall in love.

Father's Day Feasts

What would make the perfect Father's Day meal? Anything that includes, bacon, barbecue and alcohol, in most cases. This would make any dad drool and relish dishes that features  his favorite things - including a nap afterwards.

What would be the perfect way to start his special day?BACON!!!! Think a two or three egg omelet packed with it. For a less artery clogging way to start the day, sub in turkey  bacon which is fifteen calories less a slice. Eggs Benedict is a great way of celebrating all of what dad does. Make it his by subbing in the Canadian bacon with three or four slices of the other. Another twist is layering the poached egg and Canadian bacon on a layer of bacon for a real meaty treat. Crispy slices can also be stuffed into French toast.It's made like a Monte Cristo sandwich with two slices of bread dipped into an egg batter. Some recipes call for a brown sugar sweetened cream cheese too.  what goes with a brunch like this? A bacon decorated Bloody Mary. Wrap a couple of slices around a celery stalk and stick into the glass. He could also welcome the day with the British cocktail Snakebite, a mix of cider and lager.A more potent waker upper is the porch crawler, a mix of beer, vodka and gin, sweetened with some kind of fruit juice. Spike dad's orange juice with this wild mix .

The porchcrawler could also be swigged around the grill (although keep dad away from any flames and lighter fluid). If he's a big burger guy, then definitely make him the best, using chopped meat. Carry on the bacon theme by adding bacon drippings to the mix , saving the strips for the sandwich later on. Men love fire and spice too. Jalapeno burgers are always a zingy treat. Remember to deseed them and then mince into tiny bits. A dash of Cajun seasoning can also be add for a four alarm  eye opener. Dad may want a cut that's a bit more substantial. Treat him to a Porterhouse  or a Flatiron, both deliciously tender and flavorful cuts. Skirt steak is another that Dad would enjoy with an ear of corn or grill baked potato.Baste with melted butter  that's been spiced up with Worcester sauce and Dijon mustard. How do you finish the day? Bacon or stout cupcakes. Both are easy to whip up . Try the bacon in a mocha batter  and then decorate with chocolate icing. Stout can also be added to chocolate batter for a tasty cake or cupcake. Make sure Dad get's the lion's share of a slice or two or three cupcakes to gobble down with an iced coffee.

Every dad should be treated like a king tomorrow. Create a special meal for your sire with bacon, meat and alcohol. This is the perfect combo for  perfect Father's Day.

The Leftover Issue

What to do with those scores of leftovers? Not surprisingly Wednesday's New York Times Food section came out with its' leftover issues. After all, it guided home chefs through the prepping and cooking their Thanksgiving meal. It should be no different the day after. There are some innovative dishes to try with what's left of your holiday  bounty.

If you're tired of tetrazzini or turkey sandwiches you may want to read  Samin Nosrat's contribution to the Food section.Chef Nosrat not only cooks but writes a popular blog. She spices up the usually bland meat with a dazzling array of spices and ideas. Turkey is an excellent canvas because it easily absorbs other flavors which only accentuate its mild gaminess.If you're looking for a light leftover then think the Vietnamese chicken noodle soup pho ga .It' a clear broth zested up with star anise, ginger, and fish sauce.It does require turkey broth but if you don't have it  then sub in chicken broth.There's also brown sugar and fish sauce.If you don't have or can't find the last mix up soy sauce with hoisin and use that.The soup also has yellow onion too for flavor and texture. The onions and ginger can either be charred over an open flame or broiled on a foil-lined baking sheet. Pho ga is a fun soup because eaters can customize it from a platter of add-ins such as mung beans, cilantro, Thai basil, limes, and jalapenos. It can be fragrantly herbal or zingy with fire. It's also a comforting noodle soup thanks to also having rice vermicelli added, perfect on a cold November night.

Chef Nosrat also gives us turkey mole verde and turkey tikka marsala. The first is a nod to Mexican cooking and is a great way of combining light and dark meat.It's not the typical mole recipe that requires cocoa  but a green one made up of  tomatillos, chard  romaine leaves, jalapeno,cilantro, and oregano. Again it does require turkey stock but chicken can do nicely here.It also has an interesting paste made from pumpkin and sesame.It can be served with steamed white rice or corn tortillas.For an entirely different spin Chef Nosrat gives us turkey tikka masala.It's marinating four cups of the bird in a bright  and spicy bath of garam masala, coriander ,cumin, paprika and turmeric blended with crushed garlic and plain yogurt.The masala  calls for ghee or clarified butter but you can also use a neutral tasting oil such as vegetable or olive.This is made separately with tomatoes and serrano peppers as the marinated turkey is broiled  until it blackens in spots. This  usually takes five to six minutes..Before combining the meat and masala, the masala has to be pureed for a smoother texture, The turkey is then added to this and simmered for five to ten minutes, with an occasional stir until it's done. Garnish with cilantro and serve with steamed basmati rice.

Don't  let that turkey languish in the fridge.Use it in fun and spicy recipes that will accentuate its' gamey , sweet mildness. It is the perfect canvas for all sorts of flavors and techniques.

Duck Aux Prunes

One of the tastiest fall dishes to make is duck. It can be cooked  a variety of ways, whether  braised or roasted. One of the best is the French way, avec prunes or with plums These add an earthy sweetness, perfect for the chilly days ahead.

David Tanis knows this and it seems he is a true duck lover as seen in yesterday's New York Times Food section. His A City Kitchen weekly column featured a meat , dear to many foodie's and cooks hearts - duck, He goes mad for the Five Spice infused mahogany lacquered ones  from Chinatown, He rhapsodizes about how duck is cooked in southwestern France, French home chefs take the large Musocvy duck whose meat is more like veal, is grilled like steak. Duck legs are used to flavor cassoulets or braised with red wine and prunes.The flavorful fat is used for confit.Mr. Tanis likes to braise the legs with fresh plums and red wine, preferably a dry one. The fruit may be a bit hard to come by right now. The big plump ones are going out of season so aim for the smaller, purpler Italian variety. What's left of them is sauteed in butter ad served with the duck legs.

Is this an easy dish to cook? Braising is a simple method. The meat is to be partially pan cooked before braising however. The legs need to sizzle and brown and then chopped onion is added for more flavor. Tomato paste is also included along with wine and  four cups of chicken broth. Mr. Tanis  does like duck Chinese style so there is the addition of clove, allspice, cayenne and star anise that are added in the first step . You can omit them if you want a more Gallic flavor.It's braised for thirty to forty minutes or until the legs are tender.At this time the plums can be sauteed in a separate pan. Mr. Tanis also garnishes with pistachios ,lemon zest, parsley ,and chives.

Duck is a tasty dish on its' own. Add spices and fruit to elevate it to another level. It becomes a truly magnificent dish, thanks to Italian plums and Chinese traditional spices.

Depression Cooking What The Greatest Generation Ate

The greatest generation had to live very frugally during the Depression .It shaped the way they ate and how they cooked. There's a new book out showing  the recipes of the day, what was served and why. It is an eye opener but a also a window into a fascinating era.

Steven Kurutz rote about the book and interviewed the authors in yesterday's New York Times Food section. Andrew Coe and Jane Ziegelman .wrote A Square Meal (Harper Publishers) chronicles what was promoted, cooked and eaten between 1930 and 1940.Not surprisingly they met Mr. Kurutz at  Eisenburg's Sandwich Shop, a Flatiron District staple since the year of the Great Stock Market Crash of 1929. Ms. Ziegelman ordered a sandwich, right from the era, cream cheese and chopped olives while Mr. Coe had a classic that's still loved today: turkey with mashed potatoes and veggies. Even the interviewer ordered a depression worthy meal - meat loaf. The book is an interesting window into what everyone ate, from presidents to the average American. Franklin Delano Roosevelt, an aristocrat who grew up with chefs and gourmet foods , ate what his constituents ate. His wife, Eleanor, had something to do with it as well, being more down to earth than him.. As much as he would have loved foie gras and terrapin soup, ate humbler foods. such as deviled eggs in tomato sauce, mashed potatoes and prune whip, a popular dessert of the time.His predecessor, Herbert Hoover was entirely different. Even though he grew up on an Iowa farm, he had gold plated tastes, dining on fish with cucumber sauce as he wore a dinner jacket.

The books also showcases how America went from the being the land of plenty to penny pinching.The country fed  a starving Europe during World War I while having an open all you can eat buffet at home. Teams  of women cooked for male farm workers while fresh baked pies were served after every meal, including breakfast. The Depression changed all that.Ingenuity and frugality were now the main ingredients of every American kitchen. According to Ms/ Ziegelman, loaves were very popular. Of course there were ones made from meat, but also ones made of peanut, liver and bean too.They had to be concocted from a variety of ingredients and a cheap filler that allowed for stretching out. Casseroles also became staples too, because they could be made from leftovers. Cream sauces were popular because they could hide the look and taste of unappetizing ingredients. Diets were compromised because fresh fruit was too expensive so it was replaced by the cheaper dried fruit,Strange mash ups also arose like onions stuffed with peanut butter as a caloric and nutritional substitute to meat.The government also had a hand in helping women to be budgeteers, and rise to the challenge of creating spaghetti with creamed carrots.


A Square Meal shows us how America survived a nutritional depression as well as the actual one. It's a fascinating look at how the Greatest Generation ate during the worst of  times. It's not only a history book but a testament to ingenuity and frugality.

Nutrition Lessons From Ash Wednesday

Today is Ash Wednesday in the Christian calendar, This solemn day of reflection and prayer beings the forty day period of Lent. For most , such as the Catholics and Greek Orthodox , it means days of fasting and giving up certain foods. To be honest it 's a great way of paring down one's daily diet to a healthy one.

Usually Catholics abstain from meat  today and some abstain from eating meat on Lenten Fridays as they once did before the Second Vatican Council in the early 1960s. It's a good way of weaning away from being a full on carnivore. Doing it cold turkey is not always the best. That usually results in meat eating frenzy similar to a great white going through a school of tuna. Having a day away from chicken , beef or pork is a chance to discover different vegetable dishes., The observant are allowed to have seafood and this is a good time to explore tilapia and salmon as substitutes. Some Catholics also give up a favorite food such as cake or ice cream for the forty days,Again this is a good way to wean off all the unhealthy stuff and look into healthier snacks such as fruit and yogurt.

The Greek Orthodox are the strictest with two hundred fast days  in the year. The fasts are varied but it's basically giving up all meat, sugar, dairy and even olive oil. It is truly a cleansing diet with the body being purged of all fats , sugars and even chemicals,Breads are allowed as are tofu and beans..Seafood is allowed but it has limitations too. Only shellfish, octopus and squid can be eaten. There is a week long period where dairy is allowed so there can be milk, ice cream and cheeses as well as yogurts.Any fast is a good one because it introduces you to different vegetables and ways in which to prepare them. It 's a time to try steamed veggies or various t bean dishes like chili. The more you avoid addictive sugars and fats the less likely you'll be craving them later on.

The Lenten period is a time for prayer and reflection along with fasting. This may be the beginning of healthy eating. Abstain from all those sinful foods and not only will your faith be stronger but your body will be too.

Prime Rib Return Of A Classic

Many classic foods are making big comebacks, thanks to younger chefs and home chefs discovering them .This is the case with prime rib.It's starting to be seen both  in restaurants and dining rooms. Once, relegated to fancy affairs it's becoming a part of the American diet again.

Jeff Gordonier explored this in today 's New York Times Wednesday Food section  Once the star of Sunday roasts, it's been associated with weddings and bar mitzvahs. This is the year for it to come back into its own.Prime rib is already being seen in some of Manhattan's best restaurants such as Cherche Midi. The cut itself is stunning, a true roast with a photogenic and seductive look. It has a ruby red eye in its' center surrounded by a tender melt in your mouth meat. The exterior is a crisp rind of fat and salt, the perfect crust.There is also the plus of gnawing the bone, satisfying any Paleo urges.The meat should be aged 120 days before cooking so it has , as Mr. Gordonier puts it"a beautiful blue cheese funk about it."Prime rib is   usually served with Yorkshire pudding, as it has for centuries in Britain. This is the forebear of our popover, and started as a runny batter  to collect the cut's juices.

Both are easy to make. If  you have a fireplace you can roast the meat the original way.It does require a hook that will hold the string wrapped around the meat.You're going to have to check antique shops or even Etsy for meat hooks. They may have a comeback thanks to the cut  but stores like Williams and Sonoma and Sur la Table have yet to pick up on this trend . You can cook prime rib in an oven  usually for two hours  after an initial browning of 15 minutes at 500 degrees Farenheit Many chefs like to marinade the meat.The Lafayette Restaurant in New York preps the meat with packing it with salt , a necessary along with cracked peppercorns and herbs.Some, like, Washington DC chef Nate Anda of Partisan coats his in fennel pollen and red pepper flakes.it is then  cooked for eigh hours in a sous vide, followed by searing. It's then sliced in wafer thin pink slices and served on flat breads.FOr home chefs just use fresh ground pepper and kosher salt to seal in the juices and to give it a nice salty crust. Yorkshire pudding is baked afterwards, using the prime ribs' dripping. It's just a simple blend of flour, whole milk and kosher salt. A teaspoon of the meat's rendered fat or even melted butter is added to the batter for more flavor.The puddings only take 10 to 12 at 400 degrees Farenheit/ minutes to bake in a muffin tin. Serve with only horseradish cream.

Prime rib is an elegant cut, a throwback to our beef eating days. Make it and Yorkshire pudding for a truly flavorful experience  appealing to any and every meat lover's tastes. It's downright delicious and as you'll soon find out , addictive

Ramen,The Perfect Summer Soup

If it's too hot to cook then think ramen.This Japanese import and new American standard is a great way to have a light ,hot meal without too much effort.What is extremely likable is that home chefs can customize it to their tastes.Have it as a broth or a really quick pasta dish.Toss in what's good and what"s fresh and it's a 1-2-3 dinner for one person or for a family. A brief history of ramen is that it was originally Chinese called lamina and a cousin of lo mien.The noodles are soba or wheat.It was starting to become popular as early as the 1900'sin Japan where it was mispronounced ramen. The soup hit the States in the Eighties ,courtesy of Momofuko Ando , the Taiwanese founder of Nissin Foods.It was an instant success, first being slurped down by dorm students and busy professionals.Original Japanese ramen is very thick and rich with all sorts of meats, vegetables and fish.Different regions such as Tokyo have their own spin using a soy and chicken broth and topped with pork cops,egg nori, chicken or even seaweed.Yokahama is known for it's ramen chock full of pork and onions.Hakata ramen has the zing of mustard greens.There are even ramen stalls throughout the big cities there as there are here in the States.Such cities such as New York, Chicago and Los Angeles boast some of the best soba noodle restaurants int the world.There are also homemade ramen recipes but save these for the winter. This is the height of summer.Buy the easy pre made kind.It's only three minutes on the stove and then it's done. One of the best parts of ramen is that you can customize it how you want.You can definitely give it a Tokyo spin by cooking pork chops with it.Of course it will take longer to cook up however the soup will have the chop's juices mixing in with the flavoring.A quicker and easier take is sliced ham chiffonaded.Add some scallions too for more flavor.One of my favorites is a recipe that was just recently published in the New York Times Dining section.Just add a whole egg to ramen and cook up.The result is not unlike the Italian, primarily Roman based, stratichella soup.The egg cooks up into stringy bits that wrap around the noodles.It's a nice way of getting protein without a heavy meal.Home chefs can also add any of their garden harvest.Corn practically goes hand and hand with ramen and adds crunch as well as sweetness.Think about quartered tomatoes along with cubed bell peppers.Spinach is also good as are sliced onions.Another good thing about these amped up ramens is that they're great reheated .You can also add more ingredients on the second cooking to change it up a bit. Ramen soup is a summer staple.Have it plain or toss in some meat veggies or eggs for a heartier dish.It's the best choice for a hearty but light meal on a hot summer's day.

The Knives Are Out

Knives are the most vital and important instruments a home chef can use.They can help in cutting poultry into bite size pieces or perfectly slice roast beef.They can pare any fruit with expert precision and render whole vegetables into strips or wedges.Many cooks, however, really don't know how to use them or only rely on one.This is not good.Know your knives for a safer kitchen. One of the most popular and often used is a bread knife. This has a thick ,serrated blade, usually eight to nine inches in length.They're perfect for slicing through crusty French or Italian bread or even a loaf of challah Or stale unsliced white bread.The next popular is the chef's knife.It can be used from slicing meat to chopping vegetables. A good one one will have a bolster or a thick ring like collar where the blade joins the handle.Blade lengths vary from six inches all the way up to twelve.If you're a more involved cook then think about getting boning knives.These come in three widths to deal with the different joints and cuts.You can buy them separately or as a trio depending on your needs. For the more adventurous consider a Chinese cleaver.This is a wide bladed,narrow spined one that cuts through any meat or veggie.The wide blade allows for scooping up the food and depositing into any pot, pan or wok.I's also good for tenderizing meat and crushing garlic cloves.A regular cleaver has a much more thicker handle and can be used to chop through bones.If these are too scary or daunting to use ,then stick with the regular ones.Try a utility knife which can cut through large vegetables such as red peppers or beefsteak tomatoes.You can use it to cut through sandwich meats and some smaller beef roasts.If most of your dishes are tomato based then consider a good tomato knife or the Japaneses santoku variety.This last is as versatile as a Chinese cleaver.It can be used mostly for vegetables and fruits but can also be used for meats.It's perfect for vegans who really heavily on plant based dishes Knives are a vital part of any kitchen. Make sure you're using the right ones to ensure a better meal and personal safety.Doing such will make for easy prep for any meal ,big or small.

Your Meat Primer

This is the season for cooking and serving all kinds of meats.It pays to know what's out there and how to buy it. Most home cooks and barbecue chefs usually wind up with the wrong cut for what they want and that can lead to disaster. Be meat savvy before you shop. It'll make for a better meal or a better barbecue.

Finding the right meat was the subject of Mark Bittman's Flexitarian Column in yesterdays New York Times Dining section. This is a  small comprehensive guide to buying everything from chops to burgers. It's good to bookmark online for future reference.Mr. Bittman also explains the various grades as well as where meat comes from. According to him ,it pays to go  for meat that's the product of sustainable farms.The animals are treated and fed better and that means a more tastier, more organic meat. This also means more expensive cuts, a true deterrent in eating more red meat.

There's also explanations about how to cook everything from chops to  burgers. Mr. Bittman is a big advocate of less is more so the amount of veal and beef is decreased. Vegetables an d spices make up for it ,He has created a semi veggie burger that has ground pork mixed with portabello mushroom pieces. He also has a Chinese vegetable and veal stew.This has a wide melange of different Asian veggies that you don;t mind it not bursting with veal. The last is a grilled quesadilla that is not only has the added goodness of steaks but also avocados, peppers. radishes and scallion to name a few.

It is meat season.Be armed and ready with tasty artesan meats balanced with an equal amount of veggies and spices. You'll not only have tasty barbecues and dinners but also healthy ones too