If you want to turn your summer into a spicy one then think about adding peppers and other hot flavors to your cooking. This season is the perfect time to experiment with fiery marinades and atomic rubs. Heating up your cooking is also a great way to keep grilling fresh too. That extra jolt add livelines to tired old wing and rib recipes.
What adds zing to summer cooking? Try any kind of red or chili pepper. These are great both as a dry and wet ingredient. You can mix dried chili with cracked black pepper and a little salt for some spice. Also a pepper marinade would be good on any kid of red meat such as steak or beef ribs.You can mix sweet and fiery as well Add some ground ginger or even cinnamon to the mix. Toss in a little brown sugar to a cayenne pepper rub for an interesting burst of sweet and hot. If you prefer hot with zest then add some garlic or oregano to t he rub.
Another way of spicing up your meals is by marinading them in a fiery sauce. You can make your own or add to a mix. A dash of red pepper flakes take the sugary edge off any bottled barbecue sauce. Some cilantro mixed into a garlic and lemon marinade will give chicken and fish some bite. You can also try a dash of tequila for extra oomph or some a tablespoon of bourbon (this is more for barbecue sauce).Experiment with tastes and ingredients until you achieve the flavor you want.
Add some wallop to your dull barbecue this year by adding some heat and zest. It will make for not only memorable meals but for some new favorites.
Tuesday, June 23, 2009
Monday, June 22, 2009
Hamburger Heaven
Hamburgers are the meal of choice during these summer days. They're easy to cook up and also fun to stop for on a balmy night. The best thing is you can have them your way, as a famous burger chain has always offered. You can have them as plain or as fancy as you want.
We have to thank Louis Lassen for creating the first burger in 1900 in Connecticut. Yet it was the Menches family of Hamburg New York who gave this concoction of ground beef and bread its' name .A few years after that the cheeseburger was born in Pasadena California where a young Lionel Steinberger (what else???) accidentally added a slab of cheddar to his sandwich. The very first hamburger chain was White Castle, created in the late Teens and early Twenties. Of course we all know about Ray Kroc who franchised the McDonald brothers' hamburger stand. The burger is a huge part of our modern lives. We can get them anywhere from diners to fancy restaurants. Hamburgers now come in everything kind of meat from bison and ostrich to the vegetarian quorn and tofu.
Cooking hamburgers can let you be creative. Add pizza sauce for a pizza burger or some onion soup to make it very tasty. You don't have to stick American or cheddar on the top ; instead go with Swiss or pepper jack slices for more of a kick. Ketchup is always a good moistener but barbecue sauce on any burger gives it zing and renders it much more flavorful . As for the bun nothing beat a regular sesame seed one that's been lightly toasted. Another good base are onion rolls that have bits of sauteed onion baked in the bread
Have your hamburgers your way. This is a food that's not only fun to eat but also fun to whip up . Add the usual or come up with something entirely new. That's what's so great about them. Make your hamburger your heaven!
We have to thank Louis Lassen for creating the first burger in 1900 in Connecticut. Yet it was the Menches family of Hamburg New York who gave this concoction of ground beef and bread its' name .A few years after that the cheeseburger was born in Pasadena California where a young Lionel Steinberger (what else???) accidentally added a slab of cheddar to his sandwich. The very first hamburger chain was White Castle, created in the late Teens and early Twenties. Of course we all know about Ray Kroc who franchised the McDonald brothers' hamburger stand. The burger is a huge part of our modern lives. We can get them anywhere from diners to fancy restaurants. Hamburgers now come in everything kind of meat from bison and ostrich to the vegetarian quorn and tofu.
Cooking hamburgers can let you be creative. Add pizza sauce for a pizza burger or some onion soup to make it very tasty. You don't have to stick American or cheddar on the top ; instead go with Swiss or pepper jack slices for more of a kick. Ketchup is always a good moistener but barbecue sauce on any burger gives it zing and renders it much more flavorful . As for the bun nothing beat a regular sesame seed one that's been lightly toasted. Another good base are onion rolls that have bits of sauteed onion baked in the bread
Have your hamburgers your way. This is a food that's not only fun to eat but also fun to whip up . Add the usual or come up with something entirely new. That's what's so great about them. Make your hamburger your heaven!
Saturday, June 20, 2009
Hot Dog!!!!
Nothing says summer like a good old fashioned hot dog. it's the type of food that can be dressed up or down. You can serve it as an hors d' oeuvre or eat it as a snack. You can make it sinful or as healthy as you like. Best of all you can make it your way.
Hot dogs came came from the German town of Frankfurt (hence its' other name frankfurter) and have been around since 1480. They were made out of pork slurry but other flavors such as beef. chicken and turkey have been added. They came to the States in 1870 when a German immigrant Charles Feltman began to sell them. They were also sold in St Louis and made their debut at the St Louis Fair. Back at Coney island one of Feltman's workers, a Nathan Handwerker went into his own wiener dog business and that's how the famous Nathan's was born. Today only a few places such as Nathan's , Sonic and Johnny Rockets sell hot dogs. Most stands are independently owned.
Hot dogs at home are the best. You can pick out what works for you (ours are usually soy)You can cook them they way you want and top them however you want. I usually like mine with with the Ginger People's ginger barbecue sauce on a fried bun. Another great way is having a foot long one fried til almost crackly crisp and serve on a thick roll. This style is popular at a Jersey shore landmark, The Windmill in Long Branch. Their dogs are the best, flavorful, tasty and very very filling.
Hot dogs are the perfect summer nosh. They can be cooked and served a variety of ways. What';s your favorite? Foodie Pantry wants to know.
Hot dogs came came from the German town of Frankfurt (hence its' other name frankfurter) and have been around since 1480. They were made out of pork slurry but other flavors such as beef. chicken and turkey have been added. They came to the States in 1870 when a German immigrant Charles Feltman began to sell them. They were also sold in St Louis and made their debut at the St Louis Fair. Back at Coney island one of Feltman's workers, a Nathan Handwerker went into his own wiener dog business and that's how the famous Nathan's was born. Today only a few places such as Nathan's , Sonic and Johnny Rockets sell hot dogs. Most stands are independently owned.
Hot dogs at home are the best. You can pick out what works for you (ours are usually soy)You can cook them they way you want and top them however you want. I usually like mine with with the Ginger People's ginger barbecue sauce on a fried bun. Another great way is having a foot long one fried til almost crackly crisp and serve on a thick roll. This style is popular at a Jersey shore landmark, The Windmill in Long Branch. Their dogs are the best, flavorful, tasty and very very filling.
Hot dogs are the perfect summer nosh. They can be cooked and served a variety of ways. What';s your favorite? Foodie Pantry wants to know.
Friday, June 19, 2009
Rooftop Gardens
In Wednesday's' New York Times food section there was a great article about city gardening. This is a good way of introducing family and yourself to fresh picked fruits veggies and herbs. Like the rooftop gardens of ancient Babylon you can have lush produce , perfect for your summer menu.
The article, written by the great foodie, Marion Burros is a helpful tip sheet about how you and your neighbors (if you live in a condo or co-op) can start a roof top garden.Cities like Chicago and New York offer tax abatements and subsidies for roofs that go green. This is also a good incentive to eat healthier with fresh picked fruits and vegetables. Even people with townhouses and large terraces such as the ones in New York's Greenwich Village ) can start this. it does take a lot of work. You have to haul up dirt and fertilizer along with seeds and have a good assortment of tools to work with. In the end , it's worth it. You and friends will enjoy fresh made tomato sauces , broccoli soups and just picked baby carrots.
The down side to any city garden are the pigeons and pollutions. Pigeons may like fruit as much as any other bird and rooftop trees harvests may suffer. Also tomatoes may be the target of a few raids. There may even be the threat of mice and rats. You could get a cat to watch this or scatter traps around (which are dangerous to small children) Another problem is the pollution from the vehicles below. Worse than pesticides these can settle onto skins and leaves. You could try covering up plants with burlap but this may hinder growth and harvest. The best bet is to leave the plants as they ares and just wash thoroughly before cooking or eating.
A rooftop garden is a nice addition to any building. growing your own produce gives you a wonderful sense of accomplishment. It also gets you to eat healthy and fresh.
The article, written by the great foodie, Marion Burros is a helpful tip sheet about how you and your neighbors (if you live in a condo or co-op) can start a roof top garden.Cities like Chicago and New York offer tax abatements and subsidies for roofs that go green. This is also a good incentive to eat healthier with fresh picked fruits and vegetables. Even people with townhouses and large terraces such as the ones in New York's Greenwich Village ) can start this. it does take a lot of work. You have to haul up dirt and fertilizer along with seeds and have a good assortment of tools to work with. In the end , it's worth it. You and friends will enjoy fresh made tomato sauces , broccoli soups and just picked baby carrots.
The down side to any city garden are the pigeons and pollutions. Pigeons may like fruit as much as any other bird and rooftop trees harvests may suffer. Also tomatoes may be the target of a few raids. There may even be the threat of mice and rats. You could get a cat to watch this or scatter traps around (which are dangerous to small children) Another problem is the pollution from the vehicles below. Worse than pesticides these can settle onto skins and leaves. You could try covering up plants with burlap but this may hinder growth and harvest. The best bet is to leave the plants as they ares and just wash thoroughly before cooking or eating.
A rooftop garden is a nice addition to any building. growing your own produce gives you a wonderful sense of accomplishment. It also gets you to eat healthy and fresh.
Thursday, June 18, 2009
Down Home Weddings
It's Thursday and that means an article discussion of what was written in yesterday's New York Times Food Section. There's a lot to pick through.I'll take these two days to write about them. the first that caught my eye was about weddings and serving down home food. this is a big trend right now because of the recession.
What is a down home wedding? It's one with good simple food instead of lavish presentations of sushi stations and chocolate fountains. Instead of filet mignon and lobster, it's fish tacos and roasted chicken. It's a cupcake tree instead of a towering wedding cake. Guests are recommended to eat with their fingers and flit from table to table. Anything else would be considered too ostentatious. Surprisingly enough it costs the same as a regular sit down dinner, according to wedding planners. Yet this is what American wants right now. The era of ostentatious is well over with thanks to the recession and hard times.
Anyone can have this type of wedding and for a lot less. Rent a hall or use a backyard. Elk's halls were always the best places to turn to for inexpensive weddings. The next step is having family and friends cook for you. Here you can decide on what you like and don't like. Also let the cooks and bakers know that their contributions are their wedding gift to you. Shop in bulk at your local BJ's or Costco's. Even neater have some home grown veggies and fruits thrown in. if you feel it's too much then have your supermarket step in with sandwiches, fruit and veggie platters as well as the cakes. it will cost but not as much as if you went to a catering hall.
This is the time to scale down thing;s in one's life. This includes weddings. Having a down home style wedding with favorite foods cooked by loved ones is a lot more memorable and fun than one held in a lavish hall with ostentatious foods. There's nothing like an old fashioned reception for some celebrating.
What is a down home wedding? It's one with good simple food instead of lavish presentations of sushi stations and chocolate fountains. Instead of filet mignon and lobster, it's fish tacos and roasted chicken. It's a cupcake tree instead of a towering wedding cake. Guests are recommended to eat with their fingers and flit from table to table. Anything else would be considered too ostentatious. Surprisingly enough it costs the same as a regular sit down dinner, according to wedding planners. Yet this is what American wants right now. The era of ostentatious is well over with thanks to the recession and hard times.
Anyone can have this type of wedding and for a lot less. Rent a hall or use a backyard. Elk's halls were always the best places to turn to for inexpensive weddings. The next step is having family and friends cook for you. Here you can decide on what you like and don't like. Also let the cooks and bakers know that their contributions are their wedding gift to you. Shop in bulk at your local BJ's or Costco's. Even neater have some home grown veggies and fruits thrown in. if you feel it's too much then have your supermarket step in with sandwiches, fruit and veggie platters as well as the cakes. it will cost but not as much as if you went to a catering hall.
This is the time to scale down thing;s in one's life. This includes weddings. Having a down home style wedding with favorite foods cooked by loved ones is a lot more memorable and fun than one held in a lavish hall with ostentatious foods. There's nothing like an old fashioned reception for some celebrating.
Wednesday, June 17, 2009
Good Humor Good Summer Memories
There’s nothing like the sound of a Good Humor truck to bring back summertime memories. Who doesn’t have fond remembrances of the Almond Bar or the Éclair?. These were the best and always a special treat after dinner. The flavor was always amazing a combination of almonds or chocolate mixed with creamy vanilla. This was perfection on a stick,
The bars have been around since the 1920s when candy maker Harry Burt first came up with a smooth coating to go over ice cream. The concoction was too messy to eat so his son, Harry Jr. suggested they use the sticks from their Jolly Boy lollipops to hold the bars. Voila! The first Good Humor bar was born. It was soon patented and then Harry promoted his products in ice cream trucks. They made they way around the Burt’s home town of Youngstown, Ohio, heralding their arrival with bells. The chauffeurs or drivers had to wear clean white suits. This promoted a look of purity and wholesomeness. After Harry Senior’s death in 1926, his widow ,Cora, had the company go public and sold franchises for as low as $100. Soon kids (and adults too) discovered the exquisite taste of the Good Humor bar (so named because the popular thought was that a good taste would create a good humor - which it successfully did). Flavors such as toasted coconut were added soon after the chocolate
Nowadays you can find Good Humor bars from Krauzer’s to your local supermarkets. The flavors are still the same. There‘s still the yummy éclair, hopefully with the chocolate candy in the middle. Toasted almond crunch has never gone out of production. Good Humor still produces those cute ice cream cups that you eat with a small flat spoon or scoop.
It’s nice to know that Good Humor is still giving kids good summer time memories. There’s nothing like the tasty of their creamy bar mixed with almond, chocolate or coconut They’re the best part of a lazy hot day.
The bars have been around since the 1920s when candy maker Harry Burt first came up with a smooth coating to go over ice cream. The concoction was too messy to eat so his son, Harry Jr. suggested they use the sticks from their Jolly Boy lollipops to hold the bars. Voila! The first Good Humor bar was born. It was soon patented and then Harry promoted his products in ice cream trucks. They made they way around the Burt’s home town of Youngstown, Ohio, heralding their arrival with bells. The chauffeurs or drivers had to wear clean white suits. This promoted a look of purity and wholesomeness. After Harry Senior’s death in 1926, his widow ,Cora, had the company go public and sold franchises for as low as $100. Soon kids (and adults too) discovered the exquisite taste of the Good Humor bar (so named because the popular thought was that a good taste would create a good humor - which it successfully did). Flavors such as toasted coconut were added soon after the chocolate
Nowadays you can find Good Humor bars from Krauzer’s to your local supermarkets. The flavors are still the same. There‘s still the yummy éclair, hopefully with the chocolate candy in the middle. Toasted almond crunch has never gone out of production. Good Humor still produces those cute ice cream cups that you eat with a small flat spoon or scoop.
It’s nice to know that Good Humor is still giving kids good summer time memories. There’s nothing like the tasty of their creamy bar mixed with almond, chocolate or coconut They’re the best part of a lazy hot day.
Tuesday, June 16, 2009
True Cajun , True Cooking
Thanks to HBO's hit, that Southern vampire Gothic True Blood , Cajun cooking is sparking interest again. It's well worth it (and tastes better than the vamp's drink, also called True Blood). It's a melange of different spices and meats; cooking techniques and spices that make this cuisine delicious and unique. It borrows from the French , the Choctaws and has some African influence thrown in. It's one of the best style this country has to offer.
The Cajuns were exiled French Arcadian that moved down from Nova Scotia in 1755. The British expelled them because the Arcadians refused to pledge loyalty to the British crown. They settled in Louisiana which was now in Spain''s hands. From there they learned to live off the land and incorporate the ingredients into their recipes. They still make roux, a recipe passed down through the centuries. Theirs is a dark deep colored one made with bacon fat or olive oil,(there is an Italian influence in Louisiana to). Like their ancestors the Cajuns love a good sausage. The most famous is the andouille which has a spicy taste and course texture. It's not uncommon to find it mixed in with rice, another Cajun staple. Boudoin, or blood sausage is also in many dishes. It has savory ingredient like pork and onions along with garlic and cayenne.
Vegetables play an important part in this cuisine. Most dishes have what's known as the "holy trinity of Cajun cooking: celery , onions and bell peppers. These add to everything from jambalaya to gumbo. Okra is another popular vegetable , brought from Africa with the slave trade. Garlic is used heavily, a remnant of their French heritage. It's used in everything from stews to meat dishes to sides.
Yes, thanks to a hit series about bloodsuckers, Cajun food is hot again. However it's a spectacular cuisine that doesn't need any promoting. It's one of America's best home grown cooking style.
The Cajuns were exiled French Arcadian that moved down from Nova Scotia in 1755. The British expelled them because the Arcadians refused to pledge loyalty to the British crown. They settled in Louisiana which was now in Spain''s hands. From there they learned to live off the land and incorporate the ingredients into their recipes. They still make roux, a recipe passed down through the centuries. Theirs is a dark deep colored one made with bacon fat or olive oil,(there is an Italian influence in Louisiana to). Like their ancestors the Cajuns love a good sausage. The most famous is the andouille which has a spicy taste and course texture. It's not uncommon to find it mixed in with rice, another Cajun staple. Boudoin, or blood sausage is also in many dishes. It has savory ingredient like pork and onions along with garlic and cayenne.
Vegetables play an important part in this cuisine. Most dishes have what's known as the "holy trinity of Cajun cooking: celery , onions and bell peppers. These add to everything from jambalaya to gumbo. Okra is another popular vegetable , brought from Africa with the slave trade. Garlic is used heavily, a remnant of their French heritage. It's used in everything from stews to meat dishes to sides.
Yes, thanks to a hit series about bloodsuckers, Cajun food is hot again. However it's a spectacular cuisine that doesn't need any promoting. It's one of America's best home grown cooking style.
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