Good Beach Treats

 This is beach season, n dougt about it. It's a fun time, being out in sun and sea air. The last somehow creates an appetite and that means satsisfying . Time to bring the cooler full of cool drinks and good food.

Regular contributir, cookbook author and actor Naz Deravian wrote about the perfect beach picnic in yesterday's New York Times Food section.It all starts with the right cooler. Choose one with a large insulated interior.Lauren Rivard, founder of the Picnic Collective , a picnic catering company out of Costa Mesa, California strongly suggests avoiding coolers with multiple compartments like those soft collapsable coolers with various sleeves and pockets. These take up space. As far as the containers for sandwiches, dips and treats, use  lightweight , reusable containers that fit into your cooler. (Any store has these) DO NOT use glass ones. These are heavy and not safe to use outdoors. Remember to place the heavier, perishable items at the bottm, then slip in the smaller rounder shaped ones like cans and thermoses in mooks and crannies. TO keep the cooler from loosing its' cool,Alanna O'Neil a photographer on Maui and the author of "The Art Of Picnics: Seasonal Outdoor entertaining." recommneds freezing all your water , sodas and juices the night before. This knot only chills what's on top of them but creates a nice even base. They also melt less quicker than ice cubes.

What foods should go into the cooler? Beach proof ones.Think sturdy foods that can stand hours outside without getting soggy.wrap sandwiches in parchment paper and then place in baggies to reduce condensation. Ms. Deravian gives two recipes. One is for am artichoke and olive farro salad. The recipe calls for farro,a hearty grain which travels well. It has marinated artichokes and olives along with crumbled feta and red onions. You could add chopped bell peppers and halved grape tomatoes too. You can sub in orzo too or make a tasty orzo - veggie salad with tomatoes and broccoli florets. There is also a ranch dip, perfect with those bags of potato chips or chilled crudiutes. It's made with full fat Greek yogurt,garlic, dill and chives along with Kosher salt. A tablespoon of lemon juice gives it zing. What about dessert? Think chill grapes, watermelon and pineapple chunks.  Ms Rivard recommneds adding a  thermos of chilled coffee or tea in an insulated flask for a pick me up along with those indiviually wrapped RIce Krispie treats for a sugar rush. These can be bought or homemade.

It's beach weather . Head to it with a cooler of good food and chill drinks.It's perfect for enjoying the sea and sand.

Hot Dogs Dragged Through The Garden

 Chicago is a foodie town. It has deep dish pizzas and hearty steaks. It's also known for its' Dogs dragged through the garden"> This is a filling take on America;'s much loved quick meal. There's also a right and wrong way to eat this treat.

Regular contributor and chef Eric KIm wrote about this CHicago specialty in today's New York Times Wednesday Food section. What is a dragged throught the garden hot dog? You start with the bun.It has to be a poppy seed one stuffed with an all beef weiner. Chopped onion and sweet pickle relish are piled on.There are also  pickle spear and chopped tomatoes. Soirt peppers , a kind of pickled pepper is added to the bun. Then there's that squiggle of mustard and mustard only. Heaven forbid there should be ketchup. Kids are allowed to put some on it but many stands and restaurants refuse to add it to the hot dog.The whole thing  represents a love that connects all CHicagoans of all ages sexes and backgrounds.The only difference is who makes the best. Everyone  has a favorite spot. What makes any garden dog taste good is the hot dog itself.Many of the eateries use the ones made from localcompany Vienna Beef founded in 1893 by Emil Reichek and Samuel Ladany, immigrants from the former Austro -Hungarian empire. Their brand has more snap when boiled (they are never char grilled - which would give the whole sandwich a more interesting taste).According to Vienna Beef, senior vice president , Tom McGlade, there are more hot dog stands in the Chicago area than there are Wendy's McDOnald's and Burger King.

Chef Kim give the recipe for them . You can use vegan ones (which is what KIm Basile who runs Kim and Carlos'  carts sell outside the Shedd Aquarium and Filed Museum) if you want to skip the meat part.Chef. Kim cooks both the buns and dogs in butter - which is my game plan. It gives beef and vegan ones that nice crispy exterior. As far as the buns, I may use potato buns or Italian rolls which can also stand up to those veggies. There are no specific kind of tomatoes suggested but sliced vine ripes can give that added touch of sweetness.Place these on one side of the dog, The pickle spear goes on the other. Then add the sweet pickle relish and chopped onions. If the chopped onions are a bit strong then think about just a dusting of onion powder. It called for pickled or sports peppers for a truly authentic flavor. I think these may be too tart and may omit them. As for the mustard it's the yellow kind. Adding a squiggle of  Dijon mustard instead probably wouldn't hurt it.  Celery salt is also sprinkled on top too. Most Chicago eateries serve a generous side of fries but plain potato chips would also work too.

A dragged through the garden hot dog is perfect for a summer's meals. It's the best of Chicago. It's also has the best of flavor.

A Salute To The Choco Taco

 Lovers of frosty treats may be sad this week. The Choco, Taco, the classic summer ice cream is no longer going to be made.fans are desolute about this demise of this mix of chocolate, muts and crunch,

For those who don't know what this is, it's a waffle cone in the shape of a taco , filled with fudge swirl ice cream. The tacos' edges are dipped in chocolate and topped with peanuts.It was invented by Alan Drazen in 1983.It was even sold at - where else - Taco Bell to commerate its' parent company 's Klondike 's centennial.Itn was first sold through ice cream trucks and became a beloved part of Gen X and Millenials' childhoods.Choco Taco was unusual because most ice cream treats are eaten in stages. The coating goes first followed by the ice cream and then the cone. Not so with the Choco Taco. Every bite contained each of those.It garnered a massive number of fans including Reddit founder and Serena Williams' husband Alexis Ohanian who offered to keep the snack still going. You would think the other ice cream giant, Blue Bunny would step in and create their own version of this but Klondike who also produces those yummy ice cream sandwiches and bars may have the patent. This means no copies or variations by rival companies.

Don't despait though! You can easily make Choco Tacos at home. It's just taking waffle cones and heating themfor eighteen seconds in the microwave.  Wrap them up in a damp cloth and then shape into a taco shell when they come out fo the microwave. Allow it to cool and harden. Fill the tacos with fudge ripple ice cream to imitate the orgiinal recipe.Melt chocolate melting discs in microwave for thirty seconds. Stir and repeat until all the discs are smooth. Carefully spoon this over the tacos tops and then sprinkle on chopped peanuts. Return to freezer to harden. I realize that this recipe can have a lot of variations. For starters, why just have the fudge ripple? You can fill the tacos with any kind of ice cream. You can add in chopped berries , or flaked coconut for a fruity twist. Some nuts can also be tossed in for crunch. Skip the chcocolate and peanuts on top. Add a small bit of hot fudge  caramel or strawberry sauce. The tacos can be topped with wet walmuts or a layer of maraschino cherries instead of the peanuts. Of course sprinkles add a whole new level of fun and these would be perfect at any summer party.

There may be a movement to save this classic treat. Choco Tacos are a big part of the American landscape. Enjoy them and all their icy goodness.

Hook And Reel Seafood In Your Neighborhood

 Usually you have to head to the shore if you want good seafood. yet thanks to Hook and Reel , that's notnecessary. This seafood restaurant offers a wide array of different seafood. You don't have todrive an hour for lobster or shrimp.

I visited my local one in elmwood park new Jersey the other day. I've seen their flyerss in my local ValPack and wondered about it and the menu. It looked interesting and was much closer than those places down at the Jersey shore. It's roots are Cajun so there re boils and some fiery spices. There is also the raw bar which offers blue point oysters , perfect for a hot summer's night.The appetizers are varied. We ordered the hushpuppies and garlic bread sticks. These came with cups of melted butter for dipping. They were crunchy and flavorful. The next time it's a definite order of the crab bites which are miniature crab cakes along with breaded chicken wings.(yes, they have them along iwth wings for a main course). There are also crabmeat fries (another must try) and coconut shrimp. There are also steamed oysters that come with a choice of sauces and fried calamari. The mozzarella sticks  are another must try. As for the main courses. There's are also soup and salad. Hook and Reel onlyu serves new england style clam chowder and lobster biaque for the soups. I had theclam chowder. It had a tangy taste, sort of like a warmed Ranch dressing, but rich with potatoes and large chunks of clam. Next time I'll have the lobster bisque. There are different salads from a simple Caesar to salads topped with chicken, shrimp or crab.

Hook and Reel are famously known for their boils. These are any kind of seafood , from something as big as a whole lobster or crab legs to calimari and crawfish. It';s then picking the sauce from  the dry rub Old Bay toCajun and garlic. Ther'es even a Hook and Reel Special blend that mixes fiery hot chili powder with fresh garlic, lemon pepper and herbs and spices. Then ther'es the heat, You can pick mild, spicy and fire. The whole things comes in a big plastic bag where' it's shaken at your table. It sort of looks like a popped Jiffy Pop  foil container in a giant pie pan. Diners are given elbow length plastic gloves to eatt this .It's a wild look for a  fun seafood festival. There are sides too, with corn on the cob and potatoes. There are mini boils (another must try on the next visit) of  half a pound of shrimp, black mussels or snow crab legs.  These too come with corn and potatoes.Their baskets are also filling with a choice of fried chicken, catfish ,oysters and flounder. For more lux there are baskets of fried jumbo shrimp and lobster tail. Po'Boy lovers will appreciate their mega big sandwiches. A cat fish po boy can feed too and it even comes with a generous side of sweet ptoat fries ro sou[p. There are also sliders and even a pasta dish chock full of shrimp and mussels. There's also a kids menu and a wide variety of alcoholic drinks to choose from. Unfortunately there are no desserts.

Try Hook and Reel for a tasty seafood dinner without heading to the shore. They have a wide variety of differnet seafood plush chicken that make for the perfect summer dinner. Try them for a fun night out.

Helping During The Heat

 The heat way  that consuming the wolrd is horrible. everyone is suppfering from the young to the elderly. What we all can do to aalieviate the heat is just be there for each other, namely with a cool drink.

This is a good time to check on  elderly neighbors. The high temps may be too much for them (especially when they don't have air conditioning which is a big problem in Europe). Add their shopping list to theirs. Make sure they have the heat wave  staples  like ingredients for salads and bread for cold cuts. Get them the bounty of the season such as tomatoes and corn, as well as eggplants. water is a must. Try to get them a twenty-four pack of water. This will last them for a week and it will also come in handy if there are water shortages or problems. Also make sure they have plenty of ice. You can always give some of your own if you have multiple trays in the freezer or buy a bag at your local grocery. Also check in on them once or twice a day too. The same applies for those parents with little kids or newborns,. They may be too swamped to go out and get proper groceries. Make sure they and the little ones are getting enough hydration too. Of course the heat wave affects animals as well. Put out bowls of iced water twice a day for any feral cats or wild life like deer. Place their food in cool, shady spots in the yard or woods too.

Heat waves can bring about friendsships too. It doesn't take much to invite neighbors, friends and family over for barbecues. It's a chance for people to escape the humdrum of staying indoors and get some fresh if hot air. Make simple stuff everybody can eat. Think hamburgers and hot dogs on rolls. Have a table with two or three salads (or people can bring their own for a pot luck.) Macaroni and tomato salads will be much appreciated. along with salads full of greens and harvests from neighborhood backyard gardens.Kids can enjoy homemade popsicles ( consider storebought ones of if there are a lot of little ones about.) Young and old love s'mores, so have plenty of marshmallows, chocolate bars and graham crackers on the ready. You can do a more sophisticated version by subbing in dark chocolate for the milk and chocolate graham crackers for the orginal ones. Also have bowls of washed berries for easy snacking too. Elderly neighbors or those on their own may appreciate just an invitation for dining al fresco in the backyard.

This heat wave is brutal. Yet it's a chance to reach out and help those who need it. Keep everyone cool with warm gestures.

Cool And Tasty Drinks

 This heat wave calls for cooling and fun drinks. They're frosty and fizzy - the perfect thirst quenchers  for these steamy days. They're easy to make and even easier to sip.

One of the most perfect temp lowing swigs is root beer. It's great just on it's own, served in a frosty mug. If you can, check out any of the remaining Stewart's in the New York metro area where you can buy a mug along with a tasty  hot dog, hamburger or side, . You can also buy a six pack of it at your local grocery store and bring it home for a frosty mug. How do you frost a mug? It's just the simple method of filling a mug or even a glass with ice cubes. Make sure they touch every part of the interior surface. Now add some cold water making sure it covers the entire inner portion(you can do this by tilting the mug or glass this way and that). Place the glass into the freezer for five to eight minutes,Fill with root beer and a straw. You can also do this with Stewart's grape or orange sodas too. Another root beer treat is the classic root bear float. What's the best brand and flavor for this? Many choose Breyer's for its' richness and creaminess . As for a vegan version, coconut milk based ice cream has the same creamy texture and flavor.It blends well with the root beer. To make it lux, add a shot of whipped cream and a maraschino cherry,

Another fizzy cold treat is the egg cream. This fountain and diner favorite originated in New York City in the 1880's and actually had raw egg in it!!!We drink the poorer version which has no eggs but still plenty of froth. What makes the perfect one? It starts with the syrup. Purists will insist on Fox's U-Bet syrup. What's the difference between it and the classic Hershey's one? Fox's U Bet has dried milk and real cocoa in their recipe. This results in a richer chocolate-y flavor than the other which is made up of cocoa, water and corn syrup. Hershey's works in a pinch.Any kind of milk, dairy and plant based works. The best seltzer to use comes from a syphon but the bottled kinds is also good. Even better is the flavored ones. Try a cherry or raspberry one for added oomph to the drink. It's like a liquid bonbon.  There is the vanilla variation which does take a little more work. The vanilla syrup is created by simmering water and sugar with a vanilla bean, The syrup is made first and then poured over the vanilla bean. The whole thing is steeped for a day before using. Since the syrup is thinner than the chocolate one, use half and half for a creamier , thicker drink.

It's blisteringly hot. Coo; down with a sweet fizzy drink, whether it's a mug of root beer ,a root beer float or an egg cream.Enjoy the iciness .

OKlamoma's New Classic The Onion Burger

 Oklahoma is really known for its' oil fields and culinary creations like chicken fried steak. Yet there is a new classic that's equally delicious coming from The Sooner State .It's the onion burger and it's gaining in popularity.

J Kenji Lopez-Alt wrote about this yummy treat in yesterday's New York Times Food section.The recipe comes from the Hamburger Inn in El Reno, Oklahoma located in the middle of the state.It was originally called "the Depression Burger" created by Homer Davis and his son Ross at the height of that era. The onion burger as it's now called has become beloved in recent years thanks to W. George Motz , author of Hamburger America and host of First WE Feast "Burger Scholar Sessions" on You Tube. He would shoot these popular patties through a chute through a kitchen window to waiting diners during the pandemic .He's just wrapped up a European tour, introducing the burger to an international crowd. What makes them so delicious. Blame it on a particular odor molecule,3-Mercapto-2-mentelpentan-1-ol or MMP. It produces an aroma like beef broth. Combine it with chopped beef and it makes the burger taste meatier. You do have to slice the onions paper thin, preferably with a mandolin to release this compound as well as thiosulfinates which also enhances the flavor.

what is the recipe? It's taking two medium yellow or white onions and ground beef.It's shaping the hamburger first  into round  well shaped patties.The onions are then put on top of the burgers, stacked like haystacks. Layer on as many as possible, the higher the better.DO NOT add salt to the onions because it will draw out any moisture. This can ruin the searing the process. Now it's time to cook them, with four burgers in each quadrant of the pan or grill. Use a neutral oil for this however cooking them in butter or a plant based butter will give it a better taste.Smash the burgers with a very sturdy spatula. Focus on the patties' edges to get that crispy finish, The middles should be slightly thicker.It's then scraping the edges off the pan and carefully flipping them onion side down.Use the spatula, tones or even  fork to tuck in any stray onion strings. Chef, Lopez-Alt recommends using King's Hawaiian rolls which have a sweet flavor..It's steaming these and then placing the burgers on top of them.. Add cheese and pickles if you want.

The Oklahoma onion burger may be the star of the summer.It's a yummy way to enjoy  burgers , enhanced with onion. Try it for a tasty change up from the usual ones.