Why Can't Chips Be CHips

 Potato chips.It's simple - .A slice of deep fried potato flavored with salt. It's perfect.It;s what makes French fries taste like heaven. It should be the same for the basic chip. Yet it isn't. Now they come in a million flavors. The question is why.

This dawned on me when I made amy local  trip to the Acme yesterday and saw their brand Signature feature a stuffing flavor . I'm guessing it taste like sage and bread - possibly with hints of turkey and chicken broth, The problem with this is where would the potato flavor be? It's less of a chip than something else.Flavored chips are nothing new.They've been around for a whopping seventy-f9ve years first being made in Ireland(!!!!!!)  and not where everyone would guess - the US. it was Dublin based Joe Murphy who created the variant  - cheese and onion - along with the British favorite salt and vinegar. The last probably mimicked the taste of the French fries or chips themselves doused with salt and vinegar. He developed a way to season the chips during the production portion. His company Tayto gained worldwide recognition and soon copies followed. The United States quickly got on board and produced barbecue and sour cream and onion flavors. The last seemed a logical jump. Most Americans were dunking their chips into a sour cream based onion dip at parties.

However in those three quarters of a century , flavors seemed to have gotten out of hand. Lays alone has a large array of different ones and sponsor a  write in contest where fans can submit their sometimes wild suggestions. They even offer a chip that's layered with all the popular flavors - salt and vinegar, barbecue and sour cream. I'm not sure how the flavors would be mixed together , The original potato flavor would be smothered.Other snacks like Takis, the rolled tortilla chips snack has these Fuego or super spicy flavored crisps. Lays has taken a cue from them and produced a flaming hot chip . Other flavors reflect growing ethnic groups such as  Latinx. This gave birth to the flavor Chile limon which sort of is like a spicy margarita.  They laos have a Korean chicken flavor, as they cater to the growing Asian population. Here's is also on board with different  flavors too.There's an Old Bay one that is like  the famed crab leg dish along with ketchup and even steak. There is also a dill pickle flavors, ripe with dill for pickle lovers.

DO these flavors enhance the potato chip? Some fans might say yes. However they're missing the great tasty of fried potato with salt.

Oil Or Mayo

This is the season for all sorts of salads. They're made with all sorts of ingredients but what binds them together is oil, mayo or a combo of both. Some salads such as egg and potato benefit from the rich creaminess of a good or even homemade mayonnaise.Other green based ones are perfect with a light oil based vinaigrette. 

Here is the question - which type of salad do you prefer? For myself a light vinaigrette works best for me. I even prefer macaroni salads made with it because the flavors of the pastas and spices along with the veggies shines through better.

Which do you prefer?A mayo based one or an old based one? Let us know ..

Budget Barbecues

 it;s getting warmer all around the country and that means one thing : barbecues!!! Yet can anyone afford them with all these high prices? The answer is yes - if you budget wisely.

Luckily charcoal briquettes are quite affordable. Lowe's is selling A ten  pound bag for Royal Oak  for only $4.98. Buy three or four bags and store up for the season ahead.Acme has their Signature long burning brand for $6.99 . Buy a few of these for those barbecues that last well into the night. Can you save extra money by just using twigs from your yard?Yes!  Try to find either cherry or apple wood for imparting a fruity flavor or hickory.Before adding the twigs, light  twists of paper around the barbecue basin and then add the wood.Many home chefs may want to get a new barbecue yet are worried about the price. They shouldn'r fret. Walmart, Lowe's and even Kohls have small but sturdy grills for under thirty dollars. Walmart has  a seventeen inch one for  $19.87, Lowe;s has the good brand name Master Forge with a twenty four inches grilled for $24.72 while Kohl's' has a portable Cuinart  fourteen inch out door grill for $24.99. These can last you a good two seasons if you are careful and caring with them.

Every barbecue needs to have burgers and hot dogs. It's best to get the house brands before thinking about the national ones. Acme has their own parries for only $6.24 for four. WalMart has the best buy one hundred(!!!!) burgers for 4.98 from their Specollect brand. This is perfect if you;re throwing a graduation party or an informal bridal or baby shower.If you;re still watching your pennies, then think turkey burgers instead of beef. Again look to Wal-Mart for the best price on these. They have Shady Brook Farms turkey patties  for $5.94 for four. As for extras, always check Lidl and Aldi fro good bargains on ketchup and mustard. Lidl' 's brand of ketchup is richer than Heintz and more tomato-y tasting. With salads, macaroni is a cheap ingredient that can be dressed a number of ways. Try elbow macaroni with slices of pepperoni  along with sliced bell peppers and cherry tomatoes drenched in a homemade Italian dressing. You can make bowls of this to last well into the week for leftover eating. Potato salad is another cheap side that has dozens of fun varieties.

You can have a tasty and filling barbecue  for less. Budget wisely. Shop wisely. You;ll have a great meal for less.

Hot Meals For A Blustery Night

 With March comes blustery winds and cold nights. This is the time for hot meals that are ribsticking and tasty. What to make? Anything from soups to casseroles,

Stock your pantry with a variety of different broths. These will act as the base for soups and chowders. You can make chicke, beef  and/or vegetable broths if you have the time. Store them in the freezer until they're ready to us. What is a good soup? Try a fragrant leek and potato soup.  This is an easy cook. You can add either freshly boiled potatoes or canned. Leeks are abundant right now. Use all parts of them for a tastier potage. A baked potato soup is also a good recipe to make, Top with shredded cheddar or a blob of sour cream.A good miestrone soup is another hearty broth to try. Add a variety of different veggies, from tomatoes to parsnips and carrots. Add beans for more protein. Try a mix of cannelini and kidnesy beans for color and flavor. Do you add pasta? Yes! Try smaller pasta like ditalini or shells. for a heartier fare try stews.Like soups all sorts of ingredients can be added. Try a beef stew with carrots and parsnips along with potatoes and corn. A chicken stew can resemble a pot pie without the soggy pastry bottom. Have a rich creamy gravy that's perfect with dumplings.

Cassaroles are a tasty and filling dish on a cold March night. The most famous and well liked is lasagna. This can be made several different ways. It can be filled with beef crumbles or it can be vegan, Add plant based crumbles or sausage for a different flavor. Ricotta gives it a creaminess but you don;t have to have it. Try a layer of vegan or regular Parmesan for a different flavor. Try adding sliced eggplant, and bell peppers. Another crowd pleaser is baked Macaroni and cheese. Again you can bake the classic or. vary it. The traditional recipe calls for elbow macaroni and a good sharp cheddar. Butter flour and milk gives it a creaminess and velvetiness. A layer of breadcrumbs is added to give it a nice crunchiness and crispness. You can  vary this with crumbled bacon or have laors of bacon between the macaroni and cheese sauce. You also can sub in other cheeses like a mix of Parmesan and Asiago  - sort of like what Panera offers. If the family is craving breakfast for dinner then try a cheesy strata. This is layering French or Italian bread with egg and cheese. You could add strips of ham ro bacon to it for a more flavorful bite.

A cold March night deserves a hot , filling meal. It can be a soup, stew or cassarole.Try any to warm up the family.

Are You Game Ready?

 Tomorrow is the Super Bowl, The teams are gearing up for the kick off. Rihanna is practicing her half time gig. Now the question - are you ready for your big party tomorrow?

It always pays to do an inventory before any party begins. Do you have enough paper plates and napkins? Is there enough cutlery for the guests? If not then hit your local grocery store, Wal-mart or Target for these. Remember that extra pack of napkins or forks can always come in handy for future parties and cook outs.Another must have are Wet Wipes. Do you have enough for those wing and rib lovers? If you run out of these just wet and fold  paper towesl.This also helps cleaning hands and mouths( or if fingers are really messy and sticky  a quick trip to the bath or kithen to use hand soap will do). What about if you';re grilling ? Do you have enough tin foil or do you have to run out for an extra roll of  foil. Also keep a roll of Saran wrap on the ready in case guests want to take home leftovers.Tonight would be the night to get the kitchen ready too. Get out the air fryer or griddle along with spending the night to create marinades and rubs.Tonight is also a good time to thaw out those wings and ribs and put them from the freezer to the fridge.

The big question is do you have the right amount of food? Are there enough wings? The average person will eay anywhere from six to ten of them. A fan may wind up eating as much as twenty  or twenty-five. It's recommended that you have around a whopping two hundred  (!!!!!)wings for a party of twenty. If you do run out and your local grocery has run out of them, then think drumsticks. These can be just as tasty , especially if they're air fried. If you're serving ribs, then remember it's usually six per person. That's 120 ribs for  party of twenty. if you're barbecuing , remember to have enough charcoal or even wood to create a good steady flam.. What about the sides?Have the salads been made ?If not, do you need such basics as potatoes for potato salad and macaroni for macaroni salad? These are easy pick ups and can be bought even an hour before the do happens. Keep in mind that you can always run out or order in of there's not enough for your gang. Also make sure there's enough beer and ice along with soda and water for the ride home.

A good party depends on the host's preparedness. Make sure you're all set for tomorrow's big game. Be ready for your guests with what they need to enjoy the game.

A Classic Air Fried

 Baked potatoes are great as a side or loaded to make for a perfect dinner. Even better is air fried baked ones that elevate it to a new level of tastiness. Once you'v had these, you will not want them any other way,

I decided to try this , craving a Wendy's baked potato. I found a good recipe at www.natashaskitchen.com. I tweaked the recipe for more flavor. It starts with two meaty baking potatoes.

Keep in mind you'll need to scrub them good.I used just cold water and a paper towel, but you can also use a vegetable scrubber to get rid of the dirt too.

These have been washed and waiting to be coated.

I rubbed them in olive oil and then used a rub of sea salt and pepper.Make sure the skins are completely covered in this mix. Poke holes in them using a fork with sharp tines or the tip of a sharp knife. Doing such will prevent them from exploding in the air fryer basket avoiding a mess.

It was then air frying them. This can be tricky, The website recommends cooking them for first thirty minutes at 400 degrees Farenheit, then flipping them over  and cooking for another fifteen minutes.I did this and after the second baking/frying, they were still not done. A knife is supposed to sink into a thoroughly baked one.It didn't with these. I had to cook them an extra fifteen minutes again at 400 degrees to get them sift inside.Now I realize that they needed to be cooked for forty-five minutes for a fluffy, cooked interior.

The wait was well worth it. The inside was food magazine perfect, the skin , crispy and flavorful like a potato chip.

I had mine with a big dollop of Melt plant butter and broccoli.

It was also good loaded with the broccoli , butter and Good Foods Nacho dip. You can add anything to these, from chili to butter to sour cream. I am a new big fan of these spuds.  Normally I don;t eat the skins. However this crispy version is tasty. The whole potato was gone.

Air frying is the only way to bake potatoes.It  gives the skins a wonderfully crispy outside while maintaining that meaty white perfection inside. Try them today fro a meal or a side.

Try A New Cooking Tradition This Christmas

 This Christmas do something different. break away from your usual recipes and try something new. It's a fun way to experiment since it'll be just your family. Go wild. Have fun.

If you're used to traditional American fare, then think of other cuisines. If the family loves sushi, then why not make different rolls for the family to enjoy. All you really need is a sushi mat a small woven mat that you roll the rice and seaweed. Fill with such favorites as tuna , and crab adding in sliced carrots and avocados. . If you want you can add some tempura. The batter is easy to make.It's a simple mix of cornstarch and flour mixed with beaten egg and seltzer. Most of the time tempura is vegetables, but you can also dip shrimp in the batter and fry it the traditional way or in an air fryer. Be very festive and serve warmed saki as the drink.Thinking about something hot and spicy to warm up? Indian food is a great idea. Choose recipes from Diwali , the Festival of Lights. or Holi , the Spring festival. Try a pork Vindaloo a mix of stir  fried pork cubes zinged up with a masala paste, along with ginger, chilis and coriander paste. Another holiday special is biryani, lamb spiced with onion and garlic along with ginger. Yogurt is added for a creamy texture. Serve with warmed and crisp naan . What would you drink with this? Indian wine, which comes from various wineries around the Subcontinent.

If you have Northern European heritage, then go with Southern European dishes and vice versa. Southern Italian both here and in Italy fill their holiday tables with platter of homemade ravioli and lasagna. The kids would definitely appreciate a Christmas dinner like this. The North of Italy gives a much more complex cooking experience (It is where French cuisine originated). Try Vitello or veal in tuna sauce or a braised veal dish with various greens.Another dish is anchovies with the traditional salsa verde. On the other side is northern Europe with Germany which is really the birthplace of Christmas traditions.A hearty and delicious dish is sauerbraten , rump roast marinated with a blend of red wine, vinegar bay leaves and gingersnap cookies (yes!) along with sugar and peppercorns. Serve with the famed dumplings kartoffel  kloessen, made with russet potatoes and croutons or gingersnaps inside.  You could also have air fried bratwurst with sauerkraut for a more informal holiday meal. Scandinavian Christmas meals are often lush affairs. Think roast pork or roast duck served with red cabbage and brown sugar potatoes.

Break away from tradition this Christmas. Try an entirely different cuisine for the family. It'll not only be fun but delicious too.

Hanukkah Treats

 It's time for traditional treats with tonight being the first night of Hanukkah.Nothing beats a kugel along with latkes for at home parties. These are a fun way to celebrate the Festival Of Lights, with good food that's easy to make.

Both Melissa Clark and Joan Nathan gave their version of traditional Jewish food in yesterday's New York Times Food section.Melissa Clark tries her hand at Yerushalmi kugel which can be made with traditional egg noodles or angel hair pasta. what makes this different than the usual fare is the two and a quarter teaspoons of black pepper to give it bite and zing. The recipe is from Adeena Sussman's cookbook Sababa: Fresh Sunny Flavors From My Israeli Kitchen. Ms Sussman grew up in California coming from an observant Jewish home but fell for this kugel or noodle cake during a trip to Jerusalem as a teenager. She fell for the it's chewy  sweet pepperiness and its' texture. The last has a crunchy exterior and a soft chewy interior. According to Ms Clark, there is a slight problem with making the caramel which is a cooked mix of any mild oil such as vegetable, grapeseed or sunflower and white sugar.The noodles are cooked and mixed with  six (!) eggs and the pepper. The caramel is poured over this in a Dutch oven which already has two tablespoons of heated oil and baked for an hour and fifteen minute to an hour and a half. It can be served on its' own or with a roast chicken or cooked greens.

Latkes are a holiday must . Regular Times Food section contributor Joan Nathan, She offers a recipe that borrows from the Swiss recipe rosti. Her potato pancakes are crisp on the outside and meltingly tender on the inside.Chef Nathaniel Wade who created it at Misery Love Company , a restaurant he ran with his sister and brother-in-law in Winooski, Vermont. The potatoes are first baked before being grated with a box grater. Use the large hole side. You could use a food processor. Just remove the potato skins first. These are different in the sense that there are no binders like eggs, matzoh meal or even onions.After seasoning with just salt and pepper  squeeze the grated potatoes into patties. These are put on a plate and chilled overnight in the fridge.The latkes are fried in canola oil, only for three or four minutes per side. Transfer the cooked ones to a paper bag or paper towels to drain. Ms. Nathan suggest serving them  hot , topped with smoked salmon atop creme fraiche or sour cream. You could just serve them plain but with a spiced apple sauce on the side.

Hanukkah is a time of good foods and fun. Celebrate with a peppery twist on kugel or melt in your mouth latkes. Both are tasty treats that bring joy and light during this Festival of Light.

The All Inclusive Backyard Party

The warm weather is the best time to get to know your neighbors. No one is cooped up. Everyone is out and about. Why not take it a step further and have an all inclusive backyard party. Friendships can be forged. recipes can be changed. Best of all lessons about inclusiveness can be learned.

Of course the most important part is the planning. Unlike a block party which requires a permit three months in advance, a backyard party can be put together even in a week.Put aside time on a Friday or Saturday for a meeting of where it will be held.It doesn't necessarily have to be in the biggest yard. You could set up tables  and folding chairs in the driveway and leave the backyard for contests and games.  Secondly, write down a list  of who's bringing what.The menu should be an all inclusive one, with neighbors and yourself cooking up family or ethnic dishes. Remember that neighborhoods are international these days and there are going to be a lot of delicious dishes from around the world. Encourage people to bring their family's best recipes. Also consider dietary restrictions and allergies for both adults and kids. It's up to the planning committee if alcohol will be served. Serve it if everyone is OK with it. Usually barbecues or outdoor meals usually call for just beer for the grown ups and soda and juice for the kids.The same goes for meat which certain religions forbid. You may want to go for an all vegan bash.

Apart from neighbors bringing in their family dishes there should be typical summer foods too. Have plenty of hot dogs and burgers for the kids and diehard barbecue lovers. Different sausages such as brats and Italian sausages can be cooked for something different. If you're making the last make sure you have sauteed peppers and onions too for a good hoagie sandwich. Your neighbors may bring over unusual  with non traditional meats like mutton or goat. Embrace the difference. You and your family will expand their culinary tastes as well as you picking up a new recipe.Also have some classic American sides like macaroni salad which is easy to make. If that's one dish to make too many consider picking up a tub of it from your local supermarket or deli.  Throw in potato salad and coleslaw too, if no one is making those. A fun dish that's universal is roasted corn. Have differently flavored butters, such as lemon and tarragon on hand for easy slathering. As for  desserts, you can't go wrong with watermelon wedges. They're refreshing and a favorite. You could buy a Sno Cone machine and make frozen treats for everyone. They're only $44 on Amazon and will probably used many more times. Homemade ice cream cake is another treat as are homemade ice cream cupcakes.

A neighborhood backyard party is a fun way to meet the neighbors and try new dishes. Barriers can be torn down and new friendships forged. It's also a great way of celebrate the summer.

Spins On Salads

It's time to rethink salads and sides now that it's barbecue and picnic season. Liven them up with different spins that complement not only the ingredients but the main course. Get bold and daring with non -traditional flavors that will add zing to an outdoor meal.

One of the most classic barbecue salads is cole slaw. This centuries old dish is usually shredded cabbage with a good dollop of mayo mixed with oil and vinegar. More adventurous home chefs toss in a handful of raisins or carrot slivers for color and sweetness.Forget those. A better - and less cloying recipe is subbing in the mayo with a tangy French or apple cider vinegar based vinaigrette. Either one brings out the cabbage's musky green flavor and keeps the crunch. Another idea is giving it an Asian flavor with the addition of super crunchy water chestnuts  and a dressing that features soy sauce, chopped scallions and ginger.Macaroni salad always makes an appearance even though it's not that popular. It's an easy make, Just boil elbow macaroni  cool and add   what else - mayo. A more preferred recipe is tricolore rotelli with wheat, tomato and spinach pasta is cooked and then cooled. I would ditch the mayo and use a dressing of olive oil, dried oregano and rosemary. Spike it up with cut up bits of salami , cut up black olives and grape or cherry tomatoes.It's a great side for steaks and hamburgers and you could add leftover cubed fillets to it for a next day  lunch or supper.

Potato salad is another gloppy salad that sometimes gets drowned in mayo. The best bet is add other ingredients to give it more complexity. Add some sliced hard boiled eggs and celery for color and flavor. Another idea to zing it up by mixing the mayo with sour cream and adding chives and crumbled bacon. Think a variation of a baked potato for a hot summer's night. Use about three fourths cup of sour cream or even Greek yogurt to half a cup of mayo.Olive oil , too, works for a potato salad. It gives the salad more body and allows you to add such herbs as rosemary and oregano for a Sicilian style one. How to really change up potato salad? Roast the potatoes instead of boiling them. Preheat the oven at 375 degrees Farenheit and roast for about forty-five minutes until the potatoes are tender. Let cool for fifteen minutes before cutting and adding to the salad bowl. They work well with either mayo or olive oil. Add some scallions for color and bacon for crunch. Really change up the recipe with sweet potatoes. Their sweetness is offset by adding such savory ingredients as garlic and hot salt. Mayo may be too much so sub in Greek yogurt or sour cream mixed with a simple vinaigrette.
Salads are a mainstay for any summer barbecue or picnic. Liven them up with some changes. It'll make for an exciting meal and a turn from the usual boring side dishes of cole slaws and salads.

Delicious Dump Dinners

A dump dinner may not sound too tasty but it's actually a flavorful melange of meats, veggies and spices. It's an easy way to create lunch or dinner without so much fuss. Best of all, it requires very little prep time.

What is a dump dinner exactly? It's basically where you dump everything in a crockpot or Insta Pot and cook for a few hours. There's no elaborate cooking where you have to use everything from a bain Marie to a skillet. Prep time is a snap too,.It just cutting the ingredients into chunks, sometimes adding liquids and always adding spices. Another plus is that even tweens and teens can make dinner , freeing up their parents to do other household chores or errands.Another plus is that dump dinner ingredients can be bought in bulk, saving money along with being perfect for freezing. Many dump dinner affectionados make soup.It's an easy cook and an easy freeze. Try chicken soup, filled with the old fashioned goodness of  chicken, broth and carrots.You can turn it into a minestrone by adding tomatoes and chickpeas , along with some kind of small pasta and spinach. A comforting potage, especially during these blustery days is a dump potato soup.it's taking Yukon Gold potatoes and cooking them with chicken broth, onions and garlic.  After cooking it can be topped with crumbled bacon and sour cream. Best of it it can be frozen to be eaten on those days when cooking is impossible.

There are also dump dinners (which can be turned into dump lunches too.). Stews are the easiest to make because it's just chopping and tossing. A beef stew is always a good choice. Give it an Italian spin by adding diced tomatoes and a variety of other veggies such as zucchini bell peppers , celery and potatoes. Tomato paste and  red wine vinegar are also added. Make it even more heartier by adding some pasta such as gemelli or rotelli to the mix. The beef and beef broth can be cooked and vegetable broth subbed in to create a hearty vegan soup. Use chickpeas for protein.A sure fire pleaser is turkey breast. It can be flavored with lemon garlic or a  turned into a spicy one with dried mince garlic and paprika. Italian seasoning also spikes it up some. Serve with rice instead of stuffing for a different kind of turkey dinner. Another idea is pulled pork.It's just pork roast, apple cider vinegar and barbecue sauce slow cooked for six to eight hours. Then shred and serve on hamburger buns. You could also do the same with other meats too for variation.

Dump dinners are an easy and tasty meals  It's just dump everything in your crock pot or Instapot and leave. The result is a delicious and flavorful slow cooked dish.

Simple Saturday Suppers

Saturday is usually the busiest day of the week. There's chores to do, food shopping and anything school related Who isn't tired after all that?Thne add in cooking a dinner? That just adds to the exhaustion. Don't despair. Just think simple.

It's tempting to get fast food or take out delivery when you're too tired to cook.Yet you'll wind up with a meal that's too greasy, salty and fatty. Order their version of healthy and it 'll be soggy lettuce with drippy sweet dressing and loaded with everything from bacon to cheese. Your best bet is buying easy to cook foods  and just making everything fresh. Anything egg based is a good choice. Eggs are simple, especially when creating an omelet. Add fresh spinach or sliced grape tomatoes along with bell pepper slices for a tasty and colorful dinner.Turn it into a sandwich by putting wedges on toasted whole wheat or \seven grain breads.Another idea is whipping up a hearty scramble. This is where you can really  get creative. Toss in some kale and Swiss chard along with the usual veggies. Spice it up with garlic , onion powder or even a few drops of hot sauce. Serve with toasted pita . Scoop up the scramble with wedges.If you love breakfast sandwiches, make those. There's no written rule that they're just for breakfast. Layer the egg with low calorie cheese , turkey bacon, and avocado slices.

Pizza is always an easy supper to make.All you need is all purpose flour  ( you can also use whole wheat or gluten free to customize it to your family's need). yeast, warm water and olive oil. For more flavor throw in a pinch of garlic powder and oregano. Sub in freshly sliced vine ripened  or Roma tomatoes for the usual jarred pizza sauce. As for toppings, go with the usual like pepperoni and mushrooms or something different like shredded chicken or juliennned ham slices. A novel idea is a white pizza. Top it with ricotta and mozzarella . A bechamel sauce can also be added. This is a mix of butter , flour and heavy cream, flavored with crushed garlic cloves. Prosciutto and arugula top it. Of course the simplest and most delicious dinner is a grilled piece of steak with a string bean or broccoli salad. Brush the steak with olive oil infused with rosemary and garlic. The salad can be made earlier and chilled in the fridge.If you're not into steak then try chicken.Add in a baked potato to make it more filling.

A Saturday supper doesn't have to be fast food. You can create an easy and simple meal . It's a nice way to end a busy day.

Hot Dog ! Choices!

what is the most versatile food out there? The humble hot dog. There are so many different ones, and ways to cook them. You can create corn or pigs in blankets. Try it with chili or kraut. They are the most easiest and versatile main meals to make.

The first aspect to consider is what kind of dog to get. Nathan's and Sabretts' have the best,especially the last, Theirs' is one hundred per cent beef and cook up nicely, creating  a nice juicy inside and crispy skin.These are the ones  I like,  and they coo up  well on my stovetop grill. Oscar Mayer does have the lower calorie turkey dogs while Trader Joe's has uncured (??) chicken ones. If you're fond of eating them, the consider the last, simply for calories. There are also soy dogs which are good for vegans, Morningstar Farms has their frozen which takes longer to cook than the meat ones . These can be thawed out in the microwave first, on defrost Now comes the cooking method. again, I love my little mini grill which is perfect for cooking up to two to three dogs at a time. They're cooked in a small , melted knob of I Can't Believe It's Not Butter

You can also use boiling water or even cooking them with sauerkraut for more flavor.

As for buns, I prefer the potato kind. They've got a sweetness to them and they also are good grill toasted (to do this, just lay them bottoms down butterfly style on one side of the grill for a minute ) KiIng's Hawaiian Roll lovers will rejoice for their new addition of hot dog rolls. They also have sub rolls too for a chewier texture. Many hot dog joints throughout New Jersey, such as Rutt's Hutt and the Galloping Hill Grill use the jaw widening Portuguese rolls. These are fine if you want more bread than meat, however they're great if you're also adding relish , cheese or any other extras. Now about those extras, you can zing your dogs of choice with everything from hummus drizzled on top to large clumps of sauerkraut stuffed inside the rolls. You could also create the fun barbecue crunch dogs. Add a good amount of any kind of barbecue sauce to the bun, then top with barbecue flavored potato chips. Cheddar dogs  can be another treat. Instead of that gooey jarred kind, try shaved curls of sharp English for real flavor.

Have fun with your hot dogs. Pick the ones you like and go wild with creativity. Try them with sweet buns or sharp cheddar. Make them your own signature  delicious dogs.

Fine irish Eating

Mention Irish cooking and most will think of gallons of beer and fatty lamb stew.Yet  Celtic cooking is actually very refined.It's full of fresh ingredients, coming directly from the sea and streams that lace through it and the farms that dot it.It is a diet , that's actually quite's elegant.

Most Irish start the day off with a hearty bowl of steel cut oats. These are different than regular oats because the whole grain or groat is used.They also healthier too, preventing such diseases as high blood pressure, heart disease and obesity. For a lusher, tastier first meal the Irish love to fry up slabs of Irish bacon, a cross between American and Canadian bacon, blood sausages and black and white pudding. This last is a marriage of oatmeal sausage or white and blood pudding, usually a sausage created from pork fat, ground beef and pork blood. Eggs are added as are vegetables such as tomatoes and mushrooms to round it out.The British aren't the only ones who serve high tea. The modern Celts are fond of the practice and many Dublin hotels offer it.The Irish have tea three times a day, the first at eleven AM, then at three PM for afternoon and six PM for high tea. Teabreads and scones along with fine jams and lemon curds are also served.

Irish dinners reflect both the sea and land. Fine dining in the Emerald Isle can feature the catch of the day. Salmon is abundant here and dinners may include the fish with leeks or made into elegant croquettes served with a cream sauce, Mackeral is another fish , popular in dining rooms.It's cooked a variety of ways, some involving local ingredients such as leek and rhubarb There is also the wildly decadent Ballymaloe Hot Buttered Lobster where the shellfish is served with a wine laced butter sauce and herbs such as parsley,watercress and fennel .Lamb and mutton are other staples , long used in Gaelic cookery. Crusty lamb shoulder is popular, as it is wrapped in a combination of breadcrumbs, pinched herbs and butter. The Irish make a rack of lamb fit for a Celtic king, with three sauces : mint chutney, onion sauce and red current sauce. This newest generation of Irish chefs are discovering a country classic, dulse seaweed that fed many of the  Irish during the Potato Famine of 1840.It's now a ubiquitous ingredient in many upscale restaurants in Dublin and Cork. Meals are finished with fruits and cheeses , products of local farms.

Irish cooking is full of lavish and rich ingredients and flavors. The Irish create magical and amazing dishes from these ad turn them into unique and elegant dishes .It is the food of kings  = Celtic ones.

The Perfect Graduation Party

With May comes college graduations and with them come parties. The best are the old fashioned kind done in the backyard. They can go a number of ways , from elegant to super casual. The bottom line is to celebrate the graduate and honor what he or she wants.

If your grad likes an elegant affair, then think casual formal  with some catering involved.Many restaurants can offer a wide range of dishes, from shrimp scampi  to bruschetta. Some also offer carving tables with roasts like London Broil and turkey. Cheese and cold cut tables can be set up if the grad thinks that hot dishes may be too much for guests.Favorite restaurants also can figure in as well, as the honoree picks out beloved dishes. If money is tight then think maybe just champagne and hot hors d'oeuvres. Luckily there are less expensive brands of sparkling wine such as Asti Spumente if a large crowd is expected. Sparkling non-alcoholic cider can be served to those who can't have alcohol along with the littlest guests. The nibbles can be anything from toasted Brie and apple slices to shrimp pate on toasted baguette rounds. Desserts can be petit fours iced and decorated in the university's colors or small plates of miniature pastries. You can also buy a chocolate fountain for the event. This may seem like an extravagant but it can be used for other gatherings like showers and holiday parties. They can also be rented too for a cheaper deal.If this is too messy then consider making homemade truffles to serve. It's an easy recipe using a simple chocolate and cream ganache.

Most college graduation parties are usually backyard affairs.Again consider what the graduate wants and likes.It could even be a pot luck kind of deal where friends and relatives bring the grad's favorite dishes.Mom and Dad can be in charge of the hamburgers and hot dogs while grans and aunts along with godmothers can bring the chili or potato and macaroni salads.This is the time for celebration so you can even go whole hog - literally - with a pig roast.Some rib joints can roast it for you or it can be roasted at home in the back yard, however remember that the set up is labor intensive and dealing with an entire animal is not for the faint of heart. Consider buying a few racks of ribs instead These are easy to handle and dole out to guests.Fried turkey is another outdoor party favorite. Serve it with a cranberry chutney  and grill roasted sweet potato halves along with grilled veggies. If your grad has eschewed all meat, then think of vegetarian or vegan barbecue.Morningstar Farms has some excellent sub ins such as soy dogs and black bean burgers along with chicken patties and even nuggets. Soy bacon and soy cheese can be added for a healthier , more humane bacon cheese burger. Salads can be made with a non egg mayo called Nayonaise that can do the same trick as the real deal. It can be used for salads and dressings. There are vegan bakeries that can make a dairy and egg free cake as well.

Let the college graduation parties begin. Celebrate that degree with a party that the grad will remember for decades. he or she deserves it.

Summertime in The Snow

As much as winter dishes are hearty and satisfying, there's something about summertime cooking. It's lighter but also |more fun. In  some ways it's  also healthier too, with a plethora of veggies and fruits. What  to do if you're craving your warm weather faves?Make them.It's as easy to barbecue and make salads in January as it is in July.

Barbecued meat tastes great no matter what month you grill. Some supermarkets still sell briquettes however don't despair if you can;t find any. You or someone probably have some left over, if the kids haven't used them for a snowman. If there is absolutely none, use twigs and cut branches from your backyard. Fruit wood often imparts a sweet smoky taste that will enhance the meat. Also , if you haven't been regularly grilling, then thoroughly clean the grill and utensils you're going to use. You can still get the same cuts of meat you did in the summer. In fact grilled will be a nice change from roasted or baked.

What about those salads that everyone loves.Luckily grocers all over are always fully stocked. Granted, the tomatoes and corn aren't as nice as what we'd get during the summer but they'll suffice.You can also buy canned veggies and even fruit for different dishes. Summer faves such as potato and macaroni salads are easy to make because the ingredients  are always at hand. If you can't get fresh onions for the potato salad, use onion powder . For the macaroni that sometimes called for diced green and red peppers, then do a different spin by adding red pepper flakes. This give it a fiery twist that works well with barbecued ribs and  steaks.

If you;re craving your warm weather faves, then make then. Unless there's a blizzard outside you can still grill and barbecue. You can whip up your favorite salads too. It's easy having summertime in winter.

The Season For Potato Pancakes

Winter is here with December first and that usually means hearty comfort food. I can think of no better one than potato pancakes. These seem to usher in the time of year when hot tasty treats are appreciated. These goodies can be eaten for lunch , dinner or even as a snack after a day of shopping or sledding. They're easy to make and even beginners can have success with them.


Almost every European country has a potato pancake recipe. In Ireland they're know as boxties in the Eastern European Jewish culture , they 're called latkes. German, Poles , Russians and Czechs also make them. They were part of my Swabian heritage growing up and there wa s nothing like the homemade kind serve with a side of chunky applesauce. These were called kartoffelpuffers. Nowadays people even make potato pancakes with sweet potatoes which have a sweeter, richer taste.

Potato pancakes are relatively easy to make. Regular potatoes will do just fine. Add one onion for flavor.usually three beaten eggs and flour. The mix is them spooned into a skilled with heated oil or butter in it and fried. For extra crispy pancakes, use only a small amount of the batter and flatten out. For thicker ones, ladle in heaping tablespoons of th e mixture. Fry on both sides. Potato pancakes are good with a side of both applesauce and sour cream. I usually like mine with just the sour cream along with a sprinkling of sea salt and fresh ground pepper.

This is the kind of weather that calls for hot treats like potato pancakes. Start December off with a dish of this well loved comfort food. They're perfect antidote for the hectic , crazy days ahead of us.

Salad Days - Easy Side Dishes For Outdoor Meals

With the warm weather comes the urge to grill and eat outdoors. Remember that this is easy cuisine at it's best. Meats and veggies just have to be soaked in marinade and slapped on the grill. The same is true for side dishes, Don't knock yourself on hot days, creating elaborate salad dishes. Keep the sides as easy as the main meals.

Macaroni salad is a big draw during these hot days. Most people take cooked elbow macaroni and mix it with mayo, chopped celery and onions. Although this standard is good, you can liven it up a bit. For one thing substitute the elbow macaroni with tricolor rotelli and add garlic to the mayo. This creates a flavorful aoli that goes well with grilled red meats.Another spin is ditch the mayonnaise completely and just coat the pasta with olive oil. Toss in some oregano , fresh ground pepper and sea salt for a lighter, more Mediterranean flavor. Another great salad for barbecues is one made of artichoke hearts. You can buy jars or cans of them at your local supermarket. Combine them with mixed greens or let them be the main ingredient Add peppers and sun dried tomatoes for a truly unique taste.

Potato salads always figure in at any outdoor barbecue. There's the traditional German style with red potatoes, mayo,hard boiled eggs and diced onions. This is the easiest to make and it can have variations such as olives added or even bacon bits. You can also create a Sicilian version that requires olive oil and anchovies along with lemon juice and parsley. Potato salads can also be served hot as well. These can be a bit more complicated with cooking them along with adding flour to thicken the salad.

This barbecue season make the whole meal a snap to create. Start with easy grilling and bring in 1-2-3 salads that are simple to make. These are not only quick but tasty - perfect for your outdoor meals!

Rotelli salad

1 pound rotelli
1/4 to 1/2 cup light virgin olive oil
2-3 tablespoons red wine vinegar
2 cloves chopped garlic
1 cup sun dried tomatoes
1/3 cup broccoli.
Black olives optional

Cook rotelli according to directions on box. Let cool. Add oil and vinegar along with garlic, tomatoes and broccoli. Add olives if you want.Toss. Keep chilled for an hour or two or serve fresh,