With Father’s Day tomorrow Dad deserves that special cuisine know as guy food. This ain’t your mom’s frilly watercress sandwich. This is hearty , meaty and artery clogging grub. Yet it’s the perfect fare for celebrating any dad - especially one who loves to eat - and all the wrong things too.
A good guy grub dinner is usually anything flame broiled (read charred and sometimes burned). There’s nothing like a juicy steak or ribs. Most men either like their grilled grub plain with just a sprinkling of salt and pepper or with a fiery hot sauce.. The same applies to ribs although there’s nothing like them with a tangy sauce . You can make one using bourbon whiskey (what else?) This involves tomato paste, ketchup and molasses along with liquid smoke for heat. It also has the bourbon along with apple cider vinegar for bite.Burgers are also a must but make them man sized using a quarter pound of beef. Make it juicier by putting a ball of garlic or onion butter in the center of each patty.
Men will not eat salads . That;s just a fact. The best side is a baked potato. These can be decadent with a ton of butter and sour cream heaped on them or diet with just a sprinkling of dried herbs. For hungrier dads, melted cheddar plain or mixed with chili is another potato topping that’s both hearty and tasty. As for dessert think cupcakes made with stout or beer.(There are several recipes you can download on the web) along with a liquor loaded icing. For more taste sprinkle bacon bits on top. This should satisfy any sweet tooth.
Let dad eat what he wants for his special day. There’s nothing like a big juicy steak or bacon burnger washed down with beer. Followed by more beer battered cup0 cakes.Give him a decadent meal of man food . He’ll think it’s the best gift ever!
Saturday, June 16, 2012
Friday, June 15, 2012
Know Your Herbs
Summer gardens and markets are full of herbs right now.There are all sorts, each with a unique and distinctive flavor. Each can be used in summer cooking and barbecuing , give meats and vegetable the extra oomph. Because there are so many novice cooks can become confused. Know what you;re cooking and grilling with to avoid a disaster.
Right now gardens are full of basil and dill along with rosemary and thyme. Basil is one of the most important summer time herbs.It's a very strong, almost medicinal taste. It's good ground into a pesto or scattered on a Margherita pizza. Basil leaves are one of the top components in a tomato salad, bringing out the tomatoes' sweetness. However it can be too strong for chicken or fish. For those you want to add fresh or freshly dried oregano.It's also a basic component for Italian style dressing as is its' companion rosemary. Rosemary is excellent on any and every meat and it brings out the smoky flavor of any barbecued chop.Thyme can be used in everything from meat dishes such as T bone steak or Cornish hen or gracing an outdoor baked focaccio or even biscuits.
The sweeter flavored herbs such as fennel, anise, and dill are also great in summer cooking. Fennel alone is wonderful chopped and served in a vinaigrette.You can try it this way as a refreshing side to grilled lamb or spicy beef or chicken kabobs however it great French style gracing any fish dish,There is even a fish and fennel stew. Anise is another herb that can be widely used in summer cooking. Try it with a grilled pork roast to bring out the meat's honeyed taste.it can also be used to give simple salads a lift up. If you want a more subtle flavor then sprinkle dill. It is phenomenal mixed with sour cream and then poured over cold, sliced cucumbers.Dill can also be added to beet salad as well.
Summer herbs can amp up the taste of any barbecue and salad.Use them correctly though for great tasting and memorable outdoor dishes. They 'll become part of your warm weather cooking tradition.
Right now gardens are full of basil and dill along with rosemary and thyme. Basil is one of the most important summer time herbs.It's a very strong, almost medicinal taste. It's good ground into a pesto or scattered on a Margherita pizza. Basil leaves are one of the top components in a tomato salad, bringing out the tomatoes' sweetness. However it can be too strong for chicken or fish. For those you want to add fresh or freshly dried oregano.It's also a basic component for Italian style dressing as is its' companion rosemary. Rosemary is excellent on any and every meat and it brings out the smoky flavor of any barbecued chop.Thyme can be used in everything from meat dishes such as T bone steak or Cornish hen or gracing an outdoor baked focaccio or even biscuits.
The sweeter flavored herbs such as fennel, anise, and dill are also great in summer cooking. Fennel alone is wonderful chopped and served in a vinaigrette.You can try it this way as a refreshing side to grilled lamb or spicy beef or chicken kabobs however it great French style gracing any fish dish,There is even a fish and fennel stew. Anise is another herb that can be widely used in summer cooking. Try it with a grilled pork roast to bring out the meat's honeyed taste.it can also be used to give simple salads a lift up. If you want a more subtle flavor then sprinkle dill. It is phenomenal mixed with sour cream and then poured over cold, sliced cucumbers.Dill can also be added to beet salad as well.
Summer herbs can amp up the taste of any barbecue and salad.Use them correctly though for great tasting and memorable outdoor dishes. They 'll become part of your warm weather cooking tradition.
Thursday, June 14, 2012
Hip Gin
Can gin ever be hip?Or trendy? New York Times Dining writer Eric Asimov does. He expands his weekly Pour column to defend one of the most traditional liquors. Along with fellow Times writer Julia Moskin, he defends this sometimes maligned drink. In his revelations he finds that it is now trendy and on the verge of being rediscovered by young hipsters.
Gin itself has had somewhat of a bad reputation for the last two centuries. Originally created by a 17th Century Dutch doctor to cure stomach problems it fell into abuse a century later. Gin became the drink of choice amongst England's poor working class.It was finally accepted by the upper class after genteel companies like Beefeater and Boodles started to manufacture it. However there were bad connotations like gin soaked and bathtub gin to also deal with in the 20th Century. Nowadays most people prefer their drinks, especially summer ones mixed with the drink's rival vodka.
This is all changing. Gin is starting to be made by smaller distilleries, thus the drink is getting a taste makeover. Juniper is the main ingredient in it and different blends of botanicals and fruits are being added to give each distillery's type unique flavors, different from each other.Mr. Asimov predicts that some distilleries may take a crack at the Dutch classic genever, a form of gin , which has a malty edge to it.The best gins according to him and Ms. Moskin are still the standards:Beefeater,Tanqueray and Plymouth. These are better straight or mixed with juices, other liquors and seltzers. Smaller distilleries seem to produce gins that are not quite up to par or try too hard to make something amazing. Yet these do sell.
Looking for a hip drink? Try a punch or a gin fix made with that classic gin. It's a refreshing departure ye tit also harks back to another time when gin and tonics or a gin fizz ruled the summer cocktail party.
Gin itself has had somewhat of a bad reputation for the last two centuries. Originally created by a 17th Century Dutch doctor to cure stomach problems it fell into abuse a century later. Gin became the drink of choice amongst England's poor working class.It was finally accepted by the upper class after genteel companies like Beefeater and Boodles started to manufacture it. However there were bad connotations like gin soaked and bathtub gin to also deal with in the 20th Century. Nowadays most people prefer their drinks, especially summer ones mixed with the drink's rival vodka.
This is all changing. Gin is starting to be made by smaller distilleries, thus the drink is getting a taste makeover. Juniper is the main ingredient in it and different blends of botanicals and fruits are being added to give each distillery's type unique flavors, different from each other.Mr. Asimov predicts that some distilleries may take a crack at the Dutch classic genever, a form of gin , which has a malty edge to it.The best gins according to him and Ms. Moskin are still the standards:Beefeater,Tanqueray and Plymouth. These are better straight or mixed with juices, other liquors and seltzers. Smaller distilleries seem to produce gins that are not quite up to par or try too hard to make something amazing. Yet these do sell.
Looking for a hip drink? Try a punch or a gin fix made with that classic gin. It's a refreshing departure ye tit also harks back to another time when gin and tonics or a gin fizz ruled the summer cocktail party.
Wednesday, June 13, 2012
Pimms A Summer English Classic
The English know how to celebrate summer. There are breezy afternoon teas, along with outdoor cocktail parties.Their food and , especially their drinks are classic with a twist of elegance. This applies to that British standard Pimms. Surprisingly enough a new generation of Americans are discovering this warm weather must and they're enjoying it as much as they're enjoying anything British from ColdPlay to Kate Middleton.
The tasty libation was the subject of an article in today's New york Times Dining section. Usually devoted to food, this week's section was almost completely devoted to summer drinking. Pimms is one of those warm weather classic drinks , held beloved on both sides of the Atlantic Ocean. The piece's writer , Robert Simonson, explores the drinks history and different recipes. Pimms was started in 1823 by Englishman James Pimm, a Kentish farmer who opened an oyster bar in London. It was originally made for aiding in digestion. The recipe included quinine and a variety of different bitter herbs.The Number one is based on gin and has a mild spicy and citrus-y flavor that appeals to everyone.
Pimms usually is usually mixed with lemonade for the summer months. It can also be mixed with ginger ale or Champagne for a lighter but more powerful cocktail. Vegetables such as cucumbers and borage and fruit such as apples, strawberries and orange and lemons are also put into a Pimms cup.A new recipe, introduced by Manhattan bartender,Maks Pazuniak adds pineapple juice to it for a more tropical flavor while the bar The Napoleon House mixes the drink with lemonade and 7 UP.Pimms can also be blended with watermelon or even cantaloupe juice for a refreshing cocktail, perfect on a warm summer's night.,
The British know how to celebrate summer right with a Pimm's cocktail. Open a bottle, add what you want and celebrate with the same English flair and style. It's a cool and sophisticated way to enjoy the warm weather.
The tasty libation was the subject of an article in today's New york Times Dining section. Usually devoted to food, this week's section was almost completely devoted to summer drinking. Pimms is one of those warm weather classic drinks , held beloved on both sides of the Atlantic Ocean. The piece's writer , Robert Simonson, explores the drinks history and different recipes. Pimms was started in 1823 by Englishman James Pimm, a Kentish farmer who opened an oyster bar in London. It was originally made for aiding in digestion. The recipe included quinine and a variety of different bitter herbs.The Number one is based on gin and has a mild spicy and citrus-y flavor that appeals to everyone.
Pimms usually is usually mixed with lemonade for the summer months. It can also be mixed with ginger ale or Champagne for a lighter but more powerful cocktail. Vegetables such as cucumbers and borage and fruit such as apples, strawberries and orange and lemons are also put into a Pimms cup.A new recipe, introduced by Manhattan bartender,Maks Pazuniak adds pineapple juice to it for a more tropical flavor while the bar The Napoleon House mixes the drink with lemonade and 7 UP.Pimms can also be blended with watermelon or even cantaloupe juice for a refreshing cocktail, perfect on a warm summer's night.,
The British know how to celebrate summer right with a Pimm's cocktail. Open a bottle, add what you want and celebrate with the same English flair and style. It's a cool and sophisticated way to enjoy the warm weather.
Tuesday, June 12, 2012
Natural Ices
This is the time of year for sweet cool, treats. Ice cream and Popsicles are great yet they can be too sweet, Not only that their ingredients may not be healthy. A better alternative is homemade Italian ice. You know that's it's fresh and full of good stuff because you made it. Not only that you can have fun creating your own flavors too.
Ices can be like the smooth creamy Italian style or crunchy and textured like the Hawaiian kind. Either is a cool relief on a hot day. Italian ice is made using fresh fruit that has been pureed with unsweetened apple and lemon juice .It is then pored into trays or pans and allowed to set for one and a half to two hours.It is then whisked with an electric beater until creamy. For all natural ice, used fresh picked fruits of the season. Try strawberry or blueberry for ices with dense rich flavors. Try fresh, pureed peaches for a lighter fare. For more exotic flavors add some fresh picked mint or basil for a different spin. For zing, add some ginger bits.
Italian shaved ice is another type of ice that is genuinely refreshing on a hot June day. Shaved ice or Sno cone ice just requires ice cubes . Here you can go the extra mile and freeze spring water for a really healthy treat. (you can also buy or freeze a block of ice but this will require an ice shaver). Put small batches of the cubes into the blender and ground. The pieces should be no bigger than bread crumbs ideally. Flavor with juices from your juicer. A good one is a berry mix using fresh strawberries and blue berries. You can also make a tasty dark blackberry one. Again peaches and nectarine juice, right from your juice are also flavorful. Even toss in the left over mashed pulp if you want to, too.
There's nothing like a cool ice on a hot late spring or early summer's day .Make one that is not only soothing but also super healthy. It's great way of beating the heating and adding more vitamins and minerals to your warm weather diet.
Ices can be like the smooth creamy Italian style or crunchy and textured like the Hawaiian kind. Either is a cool relief on a hot day. Italian ice is made using fresh fruit that has been pureed with unsweetened apple and lemon juice .It is then pored into trays or pans and allowed to set for one and a half to two hours.It is then whisked with an electric beater until creamy. For all natural ice, used fresh picked fruits of the season. Try strawberry or blueberry for ices with dense rich flavors. Try fresh, pureed peaches for a lighter fare. For more exotic flavors add some fresh picked mint or basil for a different spin. For zing, add some ginger bits.
Italian shaved ice is another type of ice that is genuinely refreshing on a hot June day. Shaved ice or Sno cone ice just requires ice cubes . Here you can go the extra mile and freeze spring water for a really healthy treat. (you can also buy or freeze a block of ice but this will require an ice shaver). Put small batches of the cubes into the blender and ground. The pieces should be no bigger than bread crumbs ideally. Flavor with juices from your juicer. A good one is a berry mix using fresh strawberries and blue berries. You can also make a tasty dark blackberry one. Again peaches and nectarine juice, right from your juice are also flavorful. Even toss in the left over mashed pulp if you want to, too.
There's nothing like a cool ice on a hot late spring or early summer's day .Make one that is not only soothing but also super healthy. It's great way of beating the heating and adding more vitamins and minerals to your warm weather diet.
Monday, June 11, 2012
Father's Day Gifts
Father's Day shopping is easy if dad is a foodie. There's everything from cookbooks to grilling tools to gadgets. If he's into any kind of cooking then gift giving is a breeze.Plus there's the hope that he'll use his present to create a tasty dinner or dessert for the family.
Some men swear by cookbooks and there's always a new one coming out. A fun idea is presenting dad with one that features a cuisine he likes but has yet to cook. If he loves Japanese, then get him a book on it .If he loves a good take out pizza then consider getting him a book that concentrates solely on pies. Add some extras such as utensils that help in making the dish or ingredients such as seaweed for sushi or truffle oil for making pizza or pasta sauces. A basket of gourmet ingredients is also an exciting gift. These can be bought as separate items to be put into a basket or as a basket at some gourmet stores or sites.
Grilling is always a big activity for fathers. A new grill is a great way of expressing love and gratitude. The best ones have such extras as burners and even infrared rotisseries for chickens and Cornihs hensThis is perfect for the meat eater who loves outdoor cooking and the taste of anything smoky and grilled. There are smaller grills too that are great to tote on camping or beach trips or even out to the park. Barbecues demand rubs and marinades . Many stores from Williams and Sonoma to your local grocery sell these and again these would be an ideal gift for the grilling dad. A set of brushes or various sized tongs are also neat Father's Day gifts that would go well with abrand new grill.
A foodie dad is one of the easiest people to shop for. Let them enjoy their day with a fun cookbook or even an expensive barbecue grill. There are so many ideas out there. Any one is always the correct one for a father who loves food and preparing it.
Some men swear by cookbooks and there's always a new one coming out. A fun idea is presenting dad with one that features a cuisine he likes but has yet to cook. If he loves Japanese, then get him a book on it .If he loves a good take out pizza then consider getting him a book that concentrates solely on pies. Add some extras such as utensils that help in making the dish or ingredients such as seaweed for sushi or truffle oil for making pizza or pasta sauces. A basket of gourmet ingredients is also an exciting gift. These can be bought as separate items to be put into a basket or as a basket at some gourmet stores or sites.
Grilling is always a big activity for fathers. A new grill is a great way of expressing love and gratitude. The best ones have such extras as burners and even infrared rotisseries for chickens and Cornihs hensThis is perfect for the meat eater who loves outdoor cooking and the taste of anything smoky and grilled. There are smaller grills too that are great to tote on camping or beach trips or even out to the park. Barbecues demand rubs and marinades . Many stores from Williams and Sonoma to your local grocery sell these and again these would be an ideal gift for the grilling dad. A set of brushes or various sized tongs are also neat Father's Day gifts that would go well with abrand new grill.
A foodie dad is one of the easiest people to shop for. Let them enjoy their day with a fun cookbook or even an expensive barbecue grill. There are so many ideas out there. Any one is always the correct one for a father who loves food and preparing it.
Saturday, June 9, 2012
An Old Fashioned Cocktail Party
Summer is the time for parties, usually barbecues. Yet if you want to have a bit of Mad Men fun why not throw a warm weather cocktail party. These were big back in the day when it was exciting to have mixed drinks and nibble with a bit if gossip or flirtation thrown in. They can still be entertaining with the right drinks and hors oeuvres.
A cocktail party should have a wide variety of liquor along with different kinds of juices, sodas and seltzers. If you want something a bit more elegant then add champagne. You can make fruity mimosas (orange juice and champagne) or just have plain , chilled bubbly. For a more tropical treat add some pineapple and apricot juice. Mid Century cocktails such as the daiquiri - a fave of Ernie Hemingway is made with lime juice, sugar and rum. Rum can be used in another 1950's classic rum and Coke. For true traditionalists whip up the Old Fashioned which is whiskey, simple syrup and bitters. Of course the Cosmopolitan is hot thanks to Sex and The City fans. This are always a big crowd pleaser as are Margaritas and Bloody Mary's too.
Finger food is the perfect fare for a party of this type. Think little bites such as mini quiches or tiny crab cakes with different dipping sauces. Another easy but elegant hor d' oeuvre is crostini served with either tomatoes or roasted peppers. This is so easy to make. Take a loaf of either crusty French or Italian bread , slice wafer thin and top with the veggies. You can also layer carpaccio on them as well. Also have a variety of olives, black , green and the tart Greek kalamata ones. Cups full of sea salted almonds, peanuts and cashews along with walnuts are also fun nibbles that go well with a wide variety of drinks. Mini quiches and even mini baked macs with bacon are other cocktail party treats.Finish off with a dessert of meringues, petit fours or small fruit or nut tarts and a strong coffee for the ride home.
Summer means parties. Why not have a return to elegance with a cocktail party? It's a step up from the usual barbecue and a bit more fun for all.
A cocktail party should have a wide variety of liquor along with different kinds of juices, sodas and seltzers. If you want something a bit more elegant then add champagne. You can make fruity mimosas (orange juice and champagne) or just have plain , chilled bubbly. For a more tropical treat add some pineapple and apricot juice. Mid Century cocktails such as the daiquiri - a fave of Ernie Hemingway is made with lime juice, sugar and rum. Rum can be used in another 1950's classic rum and Coke. For true traditionalists whip up the Old Fashioned which is whiskey, simple syrup and bitters. Of course the Cosmopolitan is hot thanks to Sex and The City fans. This are always a big crowd pleaser as are Margaritas and Bloody Mary's too.
Finger food is the perfect fare for a party of this type. Think little bites such as mini quiches or tiny crab cakes with different dipping sauces. Another easy but elegant hor d' oeuvre is crostini served with either tomatoes or roasted peppers. This is so easy to make. Take a loaf of either crusty French or Italian bread , slice wafer thin and top with the veggies. You can also layer carpaccio on them as well. Also have a variety of olives, black , green and the tart Greek kalamata ones. Cups full of sea salted almonds, peanuts and cashews along with walnuts are also fun nibbles that go well with a wide variety of drinks. Mini quiches and even mini baked macs with bacon are other cocktail party treats.Finish off with a dessert of meringues, petit fours or small fruit or nut tarts and a strong coffee for the ride home.
Summer means parties. Why not have a return to elegance with a cocktail party? It's a step up from the usual barbecue and a bit more fun for all.
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