This is the season when garden are starting to yield large harvest of peppers. They;re fun to grown and relatively easy to . The conundrum is what do you do with them? Luckily this garden veggie is as versatile as the tomato. it can be eaten raw or cooked. sauteed or grilled.
Most poepl,e incudlign myself, love them raw. They're a great crudite , served with other raw veggies like tomatoes cauliflowers and green beans dipped into a ranch or buttermilk dressing. To me they're refresing this way. i also love them in a salald. I think both the red and green give a certain flavor along with texture that you can't get from other vegetables. Of course even a grilled pepper sala d is good too. If you re going to grill, slice them open an drizzle with olive oil and then butterfly them. ThePiedmontese usuallyhave their roasted ones with an nachivy sauce _ which is heaven. However you can just add salt and pepper to yours along with red wine vinegar. Serve this salad as a side for steaks and ribs.
Stuffed peppers are classic however they are a bit labor intensive during the dog days of August. Go the microwave route then. Instead of the usual parboiling and oven baking for forty five minutes, it just takes fifteen in total . Stuffed peppers are a great meal on weekdays when you want to give your family a tasty and satsifyingn meal in no time. Stuffed pepper s lend themselve s to all kinds of variations. You can sub in the grorund beef with lamb or pork. Add salsa instead of tomato sauce along with subbing in brown rice for white.
If you have an over abundance of peppers this harvest season, don't worry. They can be made into a variety of tasty dishes everyone will love. Best of all they're no fuss ones- perfect for these hot , steamy , August days.
Saturday, August 14, 2010
Friday, August 13, 2010
Jersey Shore Food Fest
New Jersey has always been primarily known for it's fruits and veggies. This is the Garden State, after all. However the eastern part, th e part that embraces the Atlantic also is knownn for its; foods. No matter where you go from Sandy Hook to Cape May you're bound to find fun and yummy food.
The one thing that amazes me about the Jersey Shore is the number of hot dog and hamburger stands. Ona recent trip through Monmouth Beach and neighboring Long Branch; I was astonished by the fact that every corner stand offered fast food. Of course in that area The Windmill. a family owned chain reigns supreme. They offer a whole cornucopia of ribe eye steaks, chicken,burgersand dogs. They sell the last two in vast quantities with people ordering two and three at a time. They evn have special rolls made for their super long hot logs. I love these however just fell in love with The Windmill's bacon burger.Even the bacon is grilled!
The Jersey shore has long attracted Italians (an d not the kind you see on the crass MTV show) and Italian restuarants abound. It's somehwat of a traditiion for th e North Jerseyians or bennies to always order a spaghetti and garlic bread dinner.Italian cuisine lends itself to seafood too and its' here in Monmouth. Atlantic Ocean and Cape May Counties where you'll get the best lobster fra diavolo and spaghetti with clam sauce.
Lately the Jersey Shore is making the news - unfortunately not for its' fun foods.When you visit , discover the vast wealth of stands and restaurant down there. It's the best vacation any foodie could ask for.
The one thing that amazes me about the Jersey Shore is the number of hot dog and hamburger stands. Ona recent trip through Monmouth Beach and neighboring Long Branch; I was astonished by the fact that every corner stand offered fast food. Of course in that area The Windmill. a family owned chain reigns supreme. They offer a whole cornucopia of ribe eye steaks, chicken,burgersand dogs. They sell the last two in vast quantities with people ordering two and three at a time. They evn have special rolls made for their super long hot logs. I love these however just fell in love with The Windmill's bacon burger.Even the bacon is grilled!
The Jersey shore has long attracted Italians (an d not the kind you see on the crass MTV show) and Italian restuarants abound. It's somehwat of a traditiion for th e North Jerseyians or bennies to always order a spaghetti and garlic bread dinner.Italian cuisine lends itself to seafood too and its' here in Monmouth. Atlantic Ocean and Cape May Counties where you'll get the best lobster fra diavolo and spaghetti with clam sauce.
Lately the Jersey Shore is making the news - unfortunately not for its' fun foods.When you visit , discover the vast wealth of stands and restaurant down there. It's the best vacation any foodie could ask for.
Thursday, August 12, 2010
Baskin Robbins True Comfort Food
I've only just rediscovered Baskin Robbins ice cream. It was a big part of my college years and hanging out of the local malls. I used to love getting th e bubble gum flavor which is August's flavor of the month. What I also love about the company is that nothing has changed. They've stayed true to themselves and their recipes since the mid 1940s.
The orginal concept was thought of by two Southern California brothers in law, Burt Baskin and Irv Robbins. Both had their own separate ice cream parlors that produced a multitude of different flavors. Upon the merger they had thirty one flavors, an anomaly for that time. The brothers in law were also shrewd enough to bring in the crack Carson Roberts (no relation to me) advertising comapny. They gave the newly formed company their cheery packaging and 31 flavors slogan. The company was bought out by the Dunkin Donuts group in the mid Nineties. That's why so many Dunkins have a Baskin Robbins attached to them.
I love Baskin Robbins because it' true ice cream It's thick and creamy . It's also innovative in it's flavoring with new spins such as Cotton Candy and Oreo Mint . I also like that they can still make old fashioned sundaes and malts for relatively low pricing,. Baskin Robbins also has cakes and quarts . The first is good when you have to get a really pretty birthday cake and the second is perfect for when you want a hit if ice cream late ight or during your favorite TV show.
There' nothing like scoop of Basin Robbins ice cream. It' really is comfort food . Baskin obbins ice cream out there that still has old fashioned goodness.
The orginal concept was thought of by two Southern California brothers in law, Burt Baskin and Irv Robbins. Both had their own separate ice cream parlors that produced a multitude of different flavors. Upon the merger they had thirty one flavors, an anomaly for that time. The brothers in law were also shrewd enough to bring in the crack Carson Roberts (no relation to me) advertising comapny. They gave the newly formed company their cheery packaging and 31 flavors slogan. The company was bought out by the Dunkin Donuts group in the mid Nineties. That's why so many Dunkins have a Baskin Robbins attached to them.
I love Baskin Robbins because it' true ice cream It's thick and creamy . It's also innovative in it's flavoring with new spins such as Cotton Candy and Oreo Mint . I also like that they can still make old fashioned sundaes and malts for relatively low pricing,. Baskin Robbins also has cakes and quarts . The first is good when you have to get a really pretty birthday cake and the second is perfect for when you want a hit if ice cream late ight or during your favorite TV show.
There' nothing like scoop of Basin Robbins ice cream. It' really is comfort food . Baskin obbins ice cream out there that still has old fashioned goodness.
Wednesday, August 11, 2010
The Cult Of Guy Fieri
Today's Wednesday's Dining section of the New York Times had a huge article devoted to Guy Fieri. He is one of the newest celeb chefs with his entertaining personality and his love of all things food. Unlike other chefs however he has following and fans who would go to the ends of the earth to see him in person.
The article , written by Dining regular Julia Moskin, charts Fieri's rise to fame and how he got there. he started by cookign his own dinners thanks to having parents who were big on macrobiotic foods. Not a good life for a future foodie who loved cheese. meat and sweets. He majored in hospitality at the University of Nevada and went to work for the Stouffer;s corportation back in 1987. Now he had several cooking shows including my favor Diners, Drive Ins and Dives " on the Food Channel as well as several different restuarants ranging from Italian, Johnny Garlic, to a strange Texas Japanese fusion called Tex Wasabi. .
The celb chef phenomena isn't new. Th ere was Gustave Escoffier during the 19th century and dhis cult of foodies who follwed him. Of course there were Julia Child and Graham Kerr along with Jacques Pepin. There were and some still are quietly elegant cooks. Fieri comes on as the dude from the dorm room next door. He makes his recipes and his restuanrtats fun. It's not a chemistry .It s just a mishmosh of ingredients to produce the best dishes and flavors ever.
Guy Fieri probably won't be th e last Food Channel chef with a big following but he is the most personable. He reaches out to his audience in a friendly "Com e here dude and try this" way. That's what his fans like. That's what fellow foodies like as well.
The article , written by Dining regular Julia Moskin, charts Fieri's rise to fame and how he got there. he started by cookign his own dinners thanks to having parents who were big on macrobiotic foods. Not a good life for a future foodie who loved cheese. meat and sweets. He majored in hospitality at the University of Nevada and went to work for the Stouffer;s corportation back in 1987. Now he had several cooking shows including my favor Diners, Drive Ins and Dives " on the Food Channel as well as several different restuarants ranging from Italian, Johnny Garlic, to a strange Texas Japanese fusion called Tex Wasabi. .
The celb chef phenomena isn't new. Th ere was Gustave Escoffier during the 19th century and dhis cult of foodies who follwed him. Of course there were Julia Child and Graham Kerr along with Jacques Pepin. There were and some still are quietly elegant cooks. Fieri comes on as the dude from the dorm room next door. He makes his recipes and his restuanrtats fun. It's not a chemistry .It s just a mishmosh of ingredients to produce the best dishes and flavors ever.
Guy Fieri probably won't be th e last Food Channel chef with a big following but he is the most personable. He reaches out to his audience in a friendly "Com e here dude and try this" way. That's what his fans like. That's what fellow foodies like as well.
Tuesday, August 10, 2010
Make Your Own Marinades
This is the high season for grilling. It's also the time when good steaks, chickens and even fish can get dried out from too much grilling. What to do ? Marinate them. The best ones are the ones you make yourself. You can add favorite ingredients and create unique flavors . Best of all you won't have dried out meat.
A basic marinade consists f four parts. Vinegar or citrus for tendering the meat, flavorings of any kind, oil to give the meat some moisture and to hold everything together and a little salt. This las t is to make the meat more flavorful and juicy. Vinegars can anything from the basic red wine vinegar to s sweeter fruit infused one. I would suggest using an apple cider vinegar. i think this has a lovely taste and would add a little bit of sweet and sour tot he marinade.As for oil, simple light olive oil is the best and of course use freshly ground sea salt. Seasonings can range from anything like the fiery hot ginger to the mellow rosemary. I would think of adding garlic for some steak and pork marinades to give the meat more flavor and zest.Some grillers add their spins . Some put beer and bourbon in their sauces for a wilder flavor. Some add macerated fruit like peaches or oranges The flavor is up to you.
One of the most important parts in creating the perfect marinade are the rations. Always remember to add. Add one cup of vinegar or citrus to one cup oil plus a tablespoon of fresh ground sea salt. (you may vary the salt amount according to your tastes). then with the spices, i;d say go by the pinch and dash method. Whatever makes the most flavorful ten stick with it. .
A home made marinade is the great for this season's different cuts. make your ribs and filets unique by creating g a one of a kind marinade. It'll be the hit of the grilling season!!!
A basic marinade consists f four parts. Vinegar or citrus for tendering the meat, flavorings of any kind, oil to give the meat some moisture and to hold everything together and a little salt. This las t is to make the meat more flavorful and juicy. Vinegars can anything from the basic red wine vinegar to s sweeter fruit infused one. I would suggest using an apple cider vinegar. i think this has a lovely taste and would add a little bit of sweet and sour tot he marinade.As for oil, simple light olive oil is the best and of course use freshly ground sea salt. Seasonings can range from anything like the fiery hot ginger to the mellow rosemary. I would think of adding garlic for some steak and pork marinades to give the meat more flavor and zest.Some grillers add their spins . Some put beer and bourbon in their sauces for a wilder flavor. Some add macerated fruit like peaches or oranges The flavor is up to you.
One of the most important parts in creating the perfect marinade are the rations. Always remember to add. Add one cup of vinegar or citrus to one cup oil plus a tablespoon of fresh ground sea salt. (you may vary the salt amount according to your tastes). then with the spices, i;d say go by the pinch and dash method. Whatever makes the most flavorful ten stick with it. .
A home made marinade is the great for this season's different cuts. make your ribs and filets unique by creating g a one of a kind marinade. It'll be the hit of the grilling season!!!
Monday, August 9, 2010
Fun Summer beers
Nothing beats root or birch beer during a hot summer's days they are the best thirst quenchers, mellow and robust with a strong taste that goes with almost any food. They;re good with burgers , dogs or even with a scoop of vanilla ice cream .
Root beer came about during the Victorian Era. One American pharmacist , Charles Hire fell in love with a tea made form roots , barks and fruits. he later patented it and it became a hot at the American Centennial Fair in Chicago. This was the precursor of root beer. it was later carbonated. Root beer , then and now, has sarsaparilla bark as well as cherry wood, wintergreen juniper and birch bark. Sarsaparilla oil was banned in it's making in the 1960's and other roots took its; place.
Another summer favorite is birch beer. This had a different, earthier flavor than root beer but it;s just as tasty. Birch beer was started in Pennsylvania probably in t he late 1700's or early 1800's. It's made primarily with the bark of the black birch tree, hence, its' smoky deep flavor. Unlike root beer, though it comes in a variety of different colors, from a deep ruby to a brown to a purple. it also comes in a clear and this type is known as a white birch beer. Add vanilla ice cream and you have the original red bull, . Add chocolate and you have a Black Cow.
Nothing beats either beer on a hot August day. Enjoy a tall glass with a good foamy head under a shade tree. it;s the perfect way to beat the summer time heat!
Root beer came about during the Victorian Era. One American pharmacist , Charles Hire fell in love with a tea made form roots , barks and fruits. he later patented it and it became a hot at the American Centennial Fair in Chicago. This was the precursor of root beer. it was later carbonated. Root beer , then and now, has sarsaparilla bark as well as cherry wood, wintergreen juniper and birch bark. Sarsaparilla oil was banned in it's making in the 1960's and other roots took its; place.
Another summer favorite is birch beer. This had a different, earthier flavor than root beer but it;s just as tasty. Birch beer was started in Pennsylvania probably in t he late 1700's or early 1800's. It's made primarily with the bark of the black birch tree, hence, its' smoky deep flavor. Unlike root beer, though it comes in a variety of different colors, from a deep ruby to a brown to a purple. it also comes in a clear and this type is known as a white birch beer. Add vanilla ice cream and you have the original red bull, . Add chocolate and you have a Black Cow.
Nothing beats either beer on a hot August day. Enjoy a tall glass with a good foamy head under a shade tree. it;s the perfect way to beat the summer time heat!
Saturday, August 7, 2010
Fun Foodie Fests
Summer , especially th emonth of August is a time of ethnic festivals throughout the country. There;'s always one group who celebrates their heritage with a lot of eating singing and dancing. These are fun escapes , made more enthralling by the fact that they serve good food. Nothing beats an evening of homecooked favorites followed by mouth watering desserts.
Foodfests are a great way of connecting with your heritage or discovering a new culture. I love going to the German fest s in my area, one in particular in Clark, NJ The Dame Verein there is full of Swabians and Bavarians, the first is what I partially am. I love heading to the festival for fresh made bowls of spaetzles loaded with goulash gravy along with hocks, which are pork shoulders. Afterwards I sample the delicious cakes, such as the traditional Black Forest, plum and bee sting (a cream and almond slivers topped butter cake) ones, This isfollowed by just out of the oven buttery pretzels and of course apple schnappes. I love the food, the people and the music. It's a great way for me to connect with my own and have a foodie fest too.
It;'s also fun to see other cultures. Most big cities such as New York, Boston and Chicago have different fairs that specialize solely in certain groups. You can not only eat delicacies such as wontons or fresh made hummus but also buy some of the ingredients to make your own version. There's usually just a small entrance and parking fee but that's it. They're open to the public so anyone can join in and enjoy.
There are food and ethnic fests throughout the country right now. Check your local newspapers for them and then go. You'll have the best time a foodie can at a festival.
Foodfests are a great way of connecting with your heritage or discovering a new culture. I love going to the German fest s in my area, one in particular in Clark, NJ The Dame Verein there is full of Swabians and Bavarians, the first is what I partially am. I love heading to the festival for fresh made bowls of spaetzles loaded with goulash gravy along with hocks, which are pork shoulders. Afterwards I sample the delicious cakes, such as the traditional Black Forest, plum and bee sting (a cream and almond slivers topped butter cake) ones, This isfollowed by just out of the oven buttery pretzels and of course apple schnappes. I love the food, the people and the music. It's a great way for me to connect with my own and have a foodie fest too.
It;'s also fun to see other cultures. Most big cities such as New York, Boston and Chicago have different fairs that specialize solely in certain groups. You can not only eat delicacies such as wontons or fresh made hummus but also buy some of the ingredients to make your own version. There's usually just a small entrance and parking fee but that's it. They're open to the public so anyone can join in and enjoy.
There are food and ethnic fests throughout the country right now. Check your local newspapers for them and then go. You'll have the best time a foodie can at a festival.
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