The California drought has affected everything in the state.It's no surprise that it's also had an impact on both home and restaurant cooking.How are Cali kitchens faring? Pretty well thanks to both innovation and conservation.
Kim Severson wrote about this devastating problem in today's New York Times Food section. The Golden State has been experience little to no rainfall for the past four years. It has colored every facet of life.Cooks both at home and at the many restaurants are feeling it the most.. Pasta water has a double use nowadays ;at first cooking up spaghetti and penne and then being used to water plants .Fruits and veggies do not have long baths to rinse off dirt and pesticides .It's a quick dip and that's the end.Another big change is how food is being prepared. Steaming is the preferred way as opposed to boiling and cooks opt for less pots and pans. and trying whole meals made on sheet pans. Recipes are also made with less than the required amount of water.Ms. Severson interviewed chef Andrea Nguyen who had to alter her signature dish, the aromatic Vietnamese soup pho.This is a recipe that calls for a lot of fresh water, first for blanching meat and bones and then more fresh water is added for cooking them. The truncated recipe now called for different measurements of the required spices such as star anise, ginger and cinnamon.She has added fish sauce for more liquid and flavor.The taste is still the same, perhaps more intense in taste.
What about the ingredients themselves? California cheese and milk have a different taste thanks to the drought.The reason lies with cows who once ate lush grass and now are eating whatever grasses can grow on their farms. The produces is the most affected. It's not just the rainless period that's contributing but also a mild winter followed by bad Spring that was exceptionally cold. This resulted in smaller fruit and vegetables however this does have an up side. Less water means a more delicious yet smaller produce. Lovers of the Early Girl dry farmed tomatoes know something about this. waterless farming method, which started before the drought,It relies on cutting off irrigation once a plant is established, making it depending on whatever water sources it can find. Doing this cuts off water to the cells, thus creating a more flavorful peach or tomato. This is fine, save for the cost. Any drought or natural hardship means less of a harvest and higher prices. This affects how both professional and home chefs cooking ad baking., Staple crops like rice are also affected, meaning smaller harvests and double the price at the wholesalers and grocery stores.This does mean more creativity in the kitchens as the hard times persist .
California is filled with tough , hardy people who can weather anything including this persistent drought. It reflects in their food , how they grow it and prepare it during these difficult times. West coast cuisine may a bit different now but it will carry on.
Wednesday, July 8, 2015
Tuesday, July 7, 2015
Summer Support Vacation At A Soup Kitchen
Everyone tends to forget about food kitchens and food pantries when the temps go up. It's a funny concept that we have about those who need our help. We're fine about donating time and food items during the fall and winter , and ignore doing this in favor of our own pursuits come summer. Unfortunately neediness is year long.Those who needed our help and a meal in December still may need us and a plate of home cooked goodness now.
If you have time, even a spare vacation day, you can help out at your local soup kitchen. There's always work to be done , whether prepping fruit and veggies or making sandwiches,Also you can dispense cold drinks for hot visitors and ice cream for their kids. Helping out is a good lesson for the your young ones too, especially for teens and tweens. It's a great way for them to use vacation time and giving to the community. The kitchens probably need helping cleaning up along taking out garbage and dumping spoiled food. Volunteer to wash pots and pans as well as sweeping or mopping up floors.Some soup kitchens also contribute lunches to nearby preschools, (this may be more prevalent with churches that have both ) Volunteer to make sandwiches or be a part of the breakfast program. The best part is the smiles you'll receive. Also suggest having weekend cookouts where families could gather for hot dogs and corn. It's a fun way of meeting people and brining the community closer together.
If you don't have time to donate, then donate your garden. So many of us wind up with overage. After all there's only so much tomato sauce to make or zucchini bread to bake. You'll not only contribute to their meals but to better nutrition too Even those bushel baskets bought at the farm or farmer's market can be halved and donated. These can also go to food pantries too, Giving families the chance to enjoy home cooked meals made with fresh and nutritious ingredients. It helps them cut back on eating processed foods and snacks too. Some stores are contributing their unsold produce as well along with leftover breads and dairy products. Try to get your local farms involved too or have them introduce a day where those in need can shop there for half price.
Poverty is not a seasonal thing. It exists all through the year. If you can donate vacation time or some garden produce. Both will be a great summer gift.
If you have time, even a spare vacation day, you can help out at your local soup kitchen. There's always work to be done , whether prepping fruit and veggies or making sandwiches,Also you can dispense cold drinks for hot visitors and ice cream for their kids. Helping out is a good lesson for the your young ones too, especially for teens and tweens. It's a great way for them to use vacation time and giving to the community. The kitchens probably need helping cleaning up along taking out garbage and dumping spoiled food. Volunteer to wash pots and pans as well as sweeping or mopping up floors.Some soup kitchens also contribute lunches to nearby preschools, (this may be more prevalent with churches that have both ) Volunteer to make sandwiches or be a part of the breakfast program. The best part is the smiles you'll receive. Also suggest having weekend cookouts where families could gather for hot dogs and corn. It's a fun way of meeting people and brining the community closer together.
If you don't have time to donate, then donate your garden. So many of us wind up with overage. After all there's only so much tomato sauce to make or zucchini bread to bake. You'll not only contribute to their meals but to better nutrition too Even those bushel baskets bought at the farm or farmer's market can be halved and donated. These can also go to food pantries too, Giving families the chance to enjoy home cooked meals made with fresh and nutritious ingredients. It helps them cut back on eating processed foods and snacks too. Some stores are contributing their unsold produce as well along with leftover breads and dairy products. Try to get your local farms involved too or have them introduce a day where those in need can shop there for half price.
Poverty is not a seasonal thing. It exists all through the year. If you can donate vacation time or some garden produce. Both will be a great summer gift.
Monday, July 6, 2015
Ice Cream Versus No Cream
Hot weather means ice cream, Unfortunately that means extra calories too. It's hard to give any iced treat however there are substitutes and alternatives. Try them when you still want that cool stuff without the fat.
Calorie counters often head to frozen yogurt when they see the high amount of fat and calories in their beloved Eskimo pies and cones. Yet is yogurt all that healthy? A cup is only fifty calories less than a cup of ice cream. The fat ratio is low too; there is only six grams of fat and four grams of saturated fat. You can have this instead because many ice cream shops and supermarkets do offer it. A great place to taste and try a variety of flavor is Orange Leaf . It offers so many different varieties , from chocolate to Greek yogurt and it also offers healthy toppings too. Soy ice cream is another idea. It has far less calories and fat than regular ice cream.Unlike the other, it has real health benefits. Soy is whole protein containing isoflavenes which help in lowering cholesterol and protecting the body against certain cancers such as breast and prostrate. A steady diet of soy products can also aid in lowering the risk of heart attacks.Tofutti is one of the best known soy ice cream brands. Not only do they have pints in such yummy flavors as vanilla almond bark and berry supreme, they also have the super delicious Cuties, mini ice cream sandwiches and cones. Sadly, there are no soy ice cream shops. Hopefully someone will create a chain featuring it soon.
Some ice cream lovers go to gelato, claiming it's a healthy treat.This is true. It has a lower air content so that creates a denser texture and requires less of the basic ingredients such as cream and sweeteners.. A scoop of vanilla gelato has only ninety calories , three grams of fat and ten grams of sugar.Since the fat in frozen treats coats the tongue the flavors are muted. Gelato also has less fat so the flavors are more intense and don't need sugar to emphasize their flavors. Most of the ice cream companies such as Breyers and Turkey Hill have a gelato variation of their regular flavors. However there is also Talenti gives us a more artisanal treat and has a variety of different flavors such as mint and dark chocolate mixed with bittersweet Belgian chocolate. The company also sells sorbet which brings us to the next question what about sorbet?It may be an ice cream lover's best choice for a dessert or snack.It has zero fat along with only eighty calories. On th e minus side it does have more sugar, namely twenty grams but it loaded with Vitamin C thanks to it being with fruit (although there is a chocolate sorbet usually made with bitter chocolate. Ice is another alternative.It's just flavoring ,sugar and water. Some brands do have the extra sweetening boost of corn syrup however.
For those who love ice cream but not the calories, don't despair. There are plenty of alternatives to try. Have a scoop of gelato or sorbet when you're hot and bothered. They're cool, soothing and best of all low in fat.!
Calorie counters often head to frozen yogurt when they see the high amount of fat and calories in their beloved Eskimo pies and cones. Yet is yogurt all that healthy? A cup is only fifty calories less than a cup of ice cream. The fat ratio is low too; there is only six grams of fat and four grams of saturated fat. You can have this instead because many ice cream shops and supermarkets do offer it. A great place to taste and try a variety of flavor is Orange Leaf . It offers so many different varieties , from chocolate to Greek yogurt and it also offers healthy toppings too. Soy ice cream is another idea. It has far less calories and fat than regular ice cream.Unlike the other, it has real health benefits. Soy is whole protein containing isoflavenes which help in lowering cholesterol and protecting the body against certain cancers such as breast and prostrate. A steady diet of soy products can also aid in lowering the risk of heart attacks.Tofutti is one of the best known soy ice cream brands. Not only do they have pints in such yummy flavors as vanilla almond bark and berry supreme, they also have the super delicious Cuties, mini ice cream sandwiches and cones. Sadly, there are no soy ice cream shops. Hopefully someone will create a chain featuring it soon.
Some ice cream lovers go to gelato, claiming it's a healthy treat.This is true. It has a lower air content so that creates a denser texture and requires less of the basic ingredients such as cream and sweeteners.. A scoop of vanilla gelato has only ninety calories , three grams of fat and ten grams of sugar.Since the fat in frozen treats coats the tongue the flavors are muted. Gelato also has less fat so the flavors are more intense and don't need sugar to emphasize their flavors. Most of the ice cream companies such as Breyers and Turkey Hill have a gelato variation of their regular flavors. However there is also Talenti gives us a more artisanal treat and has a variety of different flavors such as mint and dark chocolate mixed with bittersweet Belgian chocolate. The company also sells sorbet which brings us to the next question what about sorbet?It may be an ice cream lover's best choice for a dessert or snack.It has zero fat along with only eighty calories. On th e minus side it does have more sugar, namely twenty grams but it loaded with Vitamin C thanks to it being with fruit (although there is a chocolate sorbet usually made with bitter chocolate. Ice is another alternative.It's just flavoring ,sugar and water. Some brands do have the extra sweetening boost of corn syrup however.
For those who love ice cream but not the calories, don't despair. There are plenty of alternatives to try. Have a scoop of gelato or sorbet when you're hot and bothered. They're cool, soothing and best of all low in fat.!
Saturday, July 4, 2015
The Freedom Of Hot Dogs
Happy July 4th everyone! This will be a short Foodie Pantry because there are fireworks and cupcakes to enjoy!
Enjoy today but remember the freedoms our ancestors and forefathers worked hard for during that hot summer in 1776. Their quest and fight for freedom opened the doors to the immigrants who brought us our culinary staples, hotdogs and hamburgers from Germany, pizza and spaghetti from Italy , croissants and coq au vin from France,chow mein and wontons from China, curry and samosas from India , okra and yams from Nigeria and Ghana, grape leaves from Greece saffron buns from Sweden and Norway, paella and green olives from Spain vodka from Russia, pierogies from Poland, and tempura and sushi from Japan. every country , every person has contributed to the patchwork quilt that is the American diet. Our biggest contributors , of course were the indigenous peoples who , not only sacrificed their land to us but also their crops and hunting methods. We owe them a huge debt of gratitude for so many reasons.
Enjoy today! Munch on that dog or burger, wash it down with a beer or a Coke. You have the freedom to do so, thanks to our founding fathers.
Enjoy today but remember the freedoms our ancestors and forefathers worked hard for during that hot summer in 1776. Their quest and fight for freedom opened the doors to the immigrants who brought us our culinary staples, hotdogs and hamburgers from Germany, pizza and spaghetti from Italy , croissants and coq au vin from France,chow mein and wontons from China, curry and samosas from India , okra and yams from Nigeria and Ghana, grape leaves from Greece saffron buns from Sweden and Norway, paella and green olives from Spain vodka from Russia, pierogies from Poland, and tempura and sushi from Japan. every country , every person has contributed to the patchwork quilt that is the American diet. Our biggest contributors , of course were the indigenous peoples who , not only sacrificed their land to us but also their crops and hunting methods. We owe them a huge debt of gratitude for so many reasons.
Enjoy today! Munch on that dog or burger, wash it down with a beer or a Coke. You have the freedom to do so, thanks to our founding fathers.
Friday, July 3, 2015
Amping Up Your Barbecue
July Fourth not only signifies the birth of our nation but also the start of the barbecue season. It's time to amp up the old tired recipes and try some new recipes. Shoot some spark in your outdoor grilling for tastier and fun meals.
Most home grillers make just beef and turkey, but you can try bison and emu as well. Both are flavorful and lower in fat and calories. Emu is 95 percent fat free and it's perfect for dieters who still love a rich burger but don't want the pounds,Bison is only 152 calories too and it is another alternative to beef. Some gourmet supermarkets do sell both meats but you can also get them on line Of course you can also take the traditional recipe and give it a tweak. Add a dash of chili powder for some heat or even cumin for a more exotic flavor. Adding the last is a health benefit because it aids digestion. Another way to ratchet up those burgers is by serving them on brioches . Top with a homemade chutney for flavor.Hot dogs, another summer classic, can also be transformed into a gourmet treat. Slit the dogs before cooking and when they're hot off the grill stuff them with real English cheddar and apple wood smoked bacon Good cheese shops will have several different kinds of cheddars while the bacon can be had at the local grocery.
Potato salad is another must have for a barbecue. The usual recipe has mayo and celery however you can try it Moroccan style with tomatoes and saffron. Paprika and cumin are also stirred in for color and zing.Home chefs can also make one with an oil and vinegar dressing, using champagne vinegar and chervil. Mediterranean style is also good especially when you're serving kabobs.This one has feta cheese . kalamata olives and rosemary.,It is also eye catching thanks to using baby red, whit,e and purple spuds. For a really different spin try sweet potatoes.They have to be roasted first, usually with a drizzle of olive oil They need a simple dressing such as a red wine vinaigrette. because of their intense sweet flavor . Macaroni salad is always on the picnic table. Mix it up by subbing in soba noodles or penne instead of the usual elbow kind Give family and guests something to talk about with an Asian style pasta salad , complete with spicy Thai chilis and peanuts. Meats and fish can also be added .Try grilled chicken and even salmon to rev up the noodles. Another tasty and rarely made dish is the Neopolitan tomatoes and bread salad. This is taking sliced tomatoes and onions and mixing it with cubes of stale Italian bread and olive oil. Rosemary and oregano are also used. The salad should be made two to three hours in advance and chilled.
Zest up your barbecue wit exotic meats and salads. Revamp the classic into new and tastier recipes. It'll make your barbecue much more special and exciting.
Most home grillers make just beef and turkey, but you can try bison and emu as well. Both are flavorful and lower in fat and calories. Emu is 95 percent fat free and it's perfect for dieters who still love a rich burger but don't want the pounds,Bison is only 152 calories too and it is another alternative to beef. Some gourmet supermarkets do sell both meats but you can also get them on line Of course you can also take the traditional recipe and give it a tweak. Add a dash of chili powder for some heat or even cumin for a more exotic flavor. Adding the last is a health benefit because it aids digestion. Another way to ratchet up those burgers is by serving them on brioches . Top with a homemade chutney for flavor.Hot dogs, another summer classic, can also be transformed into a gourmet treat. Slit the dogs before cooking and when they're hot off the grill stuff them with real English cheddar and apple wood smoked bacon Good cheese shops will have several different kinds of cheddars while the bacon can be had at the local grocery.
Potato salad is another must have for a barbecue. The usual recipe has mayo and celery however you can try it Moroccan style with tomatoes and saffron. Paprika and cumin are also stirred in for color and zing.Home chefs can also make one with an oil and vinegar dressing, using champagne vinegar and chervil. Mediterranean style is also good especially when you're serving kabobs.This one has feta cheese . kalamata olives and rosemary.,It is also eye catching thanks to using baby red, whit,e and purple spuds. For a really different spin try sweet potatoes.They have to be roasted first, usually with a drizzle of olive oil They need a simple dressing such as a red wine vinaigrette. because of their intense sweet flavor . Macaroni salad is always on the picnic table. Mix it up by subbing in soba noodles or penne instead of the usual elbow kind Give family and guests something to talk about with an Asian style pasta salad , complete with spicy Thai chilis and peanuts. Meats and fish can also be added .Try grilled chicken and even salmon to rev up the noodles. Another tasty and rarely made dish is the Neopolitan tomatoes and bread salad. This is taking sliced tomatoes and onions and mixing it with cubes of stale Italian bread and olive oil. Rosemary and oregano are also used. The salad should be made two to three hours in advance and chilled.
Zest up your barbecue wit exotic meats and salads. Revamp the classic into new and tastier recipes. It'll make your barbecue much more special and exciting.
Thursday, July 2, 2015
The Fun Of Fish Boils
One of the greatest joys of summer is the fish boil. If you're by a beach whether seaside or lakeside then there's bound to be one. It's a great way of enjoying the day's catch as well as the veggies of the season. These beach barbecues are also a fun way to spend meal with friends and enjoy good company.
The New York Times Food section featured in its' outdoor cooking issue. Regular contributor , Kim Severson, got the chance to try several variations as well as writing about them. Boils are nothing new and are as American as squash and popcorn..The coastal indigenous tribes first created them cooking, seafood along with corn as a meal after fishing. Potatoes were added probably in the early 1800's. Various regions have customized, for example the Great Lakes fish boils have a decidedly Scandinavian influence while the Louisiana is pure Cajun. New Englanders enjoy the Maine Lobster boil. The fish varies from region to region depending on where you are. The Great Lakes boil up white fish along with onions and potatoes. Peppercorns, bay leaves and allspice, the last taken from Swedish immigrants flavor it. Lousiana's boils boast of - what else - crawdaddies and then lobster along with different spices. A Texas boil calls for the addition of Old Bay spice as and lemons. Those along the Chesapeake Bay use crabs, fresh from the bay with a good dousing of O.J. spice a mix of dried garlic and other seasonings.
One of the most famous boils is Frogmore stew. This is a relatively new invention being created by a shrimper, Richard Gay in the early 1960s. He threw shrimp and leftovers into a pot of boiling water while he was on a National Guard exercise. He named it Frogmore after a community on St. Helena Island.By the seventies it was a staple in Low Country restaurants. It is easy to recreate and Ms Severson uses an expert , Ben Moises' a retired Game Warden's recipe. You'll need about six ears of corn and a cup and a half of Old Bay seasoning. Mr Moise recommends two pound of kielbasa or any other sausage. (Italian is fine here) and about two and a half pounds of shrimp in the shell. The sausage and corn are boiled first in a large pot (think lobster pot or the largest soup pot you have) in a mix of water and Old Bay,The meat and corn are cooked for eight minutes and then add the shrimp. It;'s then cooked two or three minutes more and the whole pot is dumped onto spread newspapers and then seasoned with more Old Bay seasoning. Anybody can create their own boil using the seafood and different spices. Just make sure you have the corn and potatoes too, and beer. Beer is sometimes added to the water, most of the times it's just to wash down everything. Also serve plain brown bread and cole slaw.
Fish boils are a fun way to enjoy both the season and seafood.Gather up some friends , make an outdoor fire and cook the simple mix of fish ,potatoes and corn for some basic deliciousness. It's the perfect cook out.
The New York Times Food section featured in its' outdoor cooking issue. Regular contributor , Kim Severson, got the chance to try several variations as well as writing about them. Boils are nothing new and are as American as squash and popcorn..The coastal indigenous tribes first created them cooking, seafood along with corn as a meal after fishing. Potatoes were added probably in the early 1800's. Various regions have customized, for example the Great Lakes fish boils have a decidedly Scandinavian influence while the Louisiana is pure Cajun. New Englanders enjoy the Maine Lobster boil. The fish varies from region to region depending on where you are. The Great Lakes boil up white fish along with onions and potatoes. Peppercorns, bay leaves and allspice, the last taken from Swedish immigrants flavor it. Lousiana's boils boast of - what else - crawdaddies and then lobster along with different spices. A Texas boil calls for the addition of Old Bay spice as and lemons. Those along the Chesapeake Bay use crabs, fresh from the bay with a good dousing of O.J. spice a mix of dried garlic and other seasonings.
One of the most famous boils is Frogmore stew. This is a relatively new invention being created by a shrimper, Richard Gay in the early 1960s. He threw shrimp and leftovers into a pot of boiling water while he was on a National Guard exercise. He named it Frogmore after a community on St. Helena Island.By the seventies it was a staple in Low Country restaurants. It is easy to recreate and Ms Severson uses an expert , Ben Moises' a retired Game Warden's recipe. You'll need about six ears of corn and a cup and a half of Old Bay seasoning. Mr Moise recommends two pound of kielbasa or any other sausage. (Italian is fine here) and about two and a half pounds of shrimp in the shell. The sausage and corn are boiled first in a large pot (think lobster pot or the largest soup pot you have) in a mix of water and Old Bay,The meat and corn are cooked for eight minutes and then add the shrimp. It;'s then cooked two or three minutes more and the whole pot is dumped onto spread newspapers and then seasoned with more Old Bay seasoning. Anybody can create their own boil using the seafood and different spices. Just make sure you have the corn and potatoes too, and beer. Beer is sometimes added to the water, most of the times it's just to wash down everything. Also serve plain brown bread and cole slaw.
Fish boils are a fun way to enjoy both the season and seafood.Gather up some friends , make an outdoor fire and cook the simple mix of fish ,potatoes and corn for some basic deliciousness. It's the perfect cook out.
Wednesday, July 1, 2015
The Outdoor Cooking Issue
Hot weather brings out the primal in us and that includes how we cook. Home chefs get the urge to roast over coals or an open fire. It is the most basic way to roast any kind of meat -and, without a doubt - the most delicious.
The editors at the New York Times Food section realized this and dedicated today's issue to everything grilled , from duck to taters.There are some great articles on how to create a fish boil (more on that tomorrow)to cooking game on a stick. All the regulat contributors have given some interesting recipes. Melissa Clark, of A Good Appetite gives us a one from her parent's Depression era experience .It is simply taking potatoes and roasting them on a bonfire. Her parents then took the recipe and adapted it to their living room fireplace. The end result is a charred and well cooked spud . The inside is a nicely mushed flesh that deserves gobs of butter and salt. Ms. Clarks' parents ate them plain which is fine too.The wood smoke flavor stays with the potatoes and imparts a rich smoky flavor. David Tanis of A City Kitchen gives the perfect barbecue side - baked beans. These came from his first summer job as a ranch hand. It's a simple dish made with pinto beans and onions. Bay leaf, bacon - of course - and paprika give the dish its' much beloved flavor.This can be made on a stove top or over a fire in cast iron pot.The beans can be made two days in advance if you have a busy grilling day.
Then there is the catching, cooking and eating. Newcomer and owner chef of the famed Spotted Pig and John Dory Oyster Bar April Bloomfield give an interesting recipe for smoked bluefish salad.Her catch - the popular bluefish -is then smoked over heavily scented chips like hickory or mesquite.The bluefish is then flaked for the salad.Bibb lettuce is the base as tomatoes , onions and eggs are also added. Homemade buttermilk dressing is then drizzled on top. It's a great way to have the bluefish instead of grilling it to reduce the oiliness. ANother intriguing one is Steven Rinella's piece on roasting meat on a stick. This is a more involved cooking method that involves forked and straight sticks. The fire is also made from sticks , namely deciduous trees such as apple cherry, alder and mesquite. The meat used is duck and it is salted with coarse salt after it's been spatchcocked or splayed open. This is not a quick method. The duck must be cooked over an open flame for forty minutes. Chicken takes an entire hour. A quicker cook is just chucking the meat on hot coals as two food writer brothers Matt and Ted Lee did.This is imitating what President Dwight D. Eisenhower did They give a large steak a flavorful coffee- chili dry rub and the it is literally flung on hot natural chunk charcoal.In ten minutes time you have a tasty , fat free - it melts on the coals, cut to enjoy.
The warm weather brings out our Paleo side. We want the fire roasted taste of any meat- from fish to fowl to beef. Luckily we have The New York Times Outdoor Cooking issue to hel[ us get in touch with our primitive cook side..
The editors at the New York Times Food section realized this and dedicated today's issue to everything grilled , from duck to taters.There are some great articles on how to create a fish boil (more on that tomorrow)to cooking game on a stick. All the regulat contributors have given some interesting recipes. Melissa Clark, of A Good Appetite gives us a one from her parent's Depression era experience .It is simply taking potatoes and roasting them on a bonfire. Her parents then took the recipe and adapted it to their living room fireplace. The end result is a charred and well cooked spud . The inside is a nicely mushed flesh that deserves gobs of butter and salt. Ms. Clarks' parents ate them plain which is fine too.The wood smoke flavor stays with the potatoes and imparts a rich smoky flavor. David Tanis of A City Kitchen gives the perfect barbecue side - baked beans. These came from his first summer job as a ranch hand. It's a simple dish made with pinto beans and onions. Bay leaf, bacon - of course - and paprika give the dish its' much beloved flavor.This can be made on a stove top or over a fire in cast iron pot.The beans can be made two days in advance if you have a busy grilling day.
Then there is the catching, cooking and eating. Newcomer and owner chef of the famed Spotted Pig and John Dory Oyster Bar April Bloomfield give an interesting recipe for smoked bluefish salad.Her catch - the popular bluefish -is then smoked over heavily scented chips like hickory or mesquite.The bluefish is then flaked for the salad.Bibb lettuce is the base as tomatoes , onions and eggs are also added. Homemade buttermilk dressing is then drizzled on top. It's a great way to have the bluefish instead of grilling it to reduce the oiliness. ANother intriguing one is Steven Rinella's piece on roasting meat on a stick. This is a more involved cooking method that involves forked and straight sticks. The fire is also made from sticks , namely deciduous trees such as apple cherry, alder and mesquite. The meat used is duck and it is salted with coarse salt after it's been spatchcocked or splayed open. This is not a quick method. The duck must be cooked over an open flame for forty minutes. Chicken takes an entire hour. A quicker cook is just chucking the meat on hot coals as two food writer brothers Matt and Ted Lee did.This is imitating what President Dwight D. Eisenhower did They give a large steak a flavorful coffee- chili dry rub and the it is literally flung on hot natural chunk charcoal.In ten minutes time you have a tasty , fat free - it melts on the coals, cut to enjoy.
The warm weather brings out our Paleo side. We want the fire roasted taste of any meat- from fish to fowl to beef. Luckily we have The New York Times Outdoor Cooking issue to hel[ us get in touch with our primitive cook side..
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