New Air Fryer Treats

 Air fryers are dominating the American culinary landscape. The more popular they are, the more products that may be out there.  There some some great new ones that can make for any easy dinner. 

I recently discovered both Simulate Nuggs plant based chicken nuggets and an entirely new product Hanover Seasoned Air Fryer Veggies which is a twist on those bags of miicrowavable ones.

The Nuggs were super spicy reminding me of the original chicken wings. They cooked up very nicely, crisping in the air fryer for 400 degrees Farenheit for eight minutes. They're supposed to be baked in the oven for thirteen minutes. Yet air frying them is easier, especially in these hot temps. I'm looking forward to trying their tenders and regular Nuggs.

The second, the Hanover Air Fried vegetables proved to be a quick and tasty side dish.

I cooked up the lemon balsamic broccoli cauliflower mix. This was a more lemony flavored taste with a subtle garlic , Italian  herb mix blend. I'd make it again.It was easy to put into the air fryer with about first  four minutes  at around 400 degrees Farenheit. I lowered the temp to 390 for the next three There was a nice crispness to them. I would like to try the root vegetable blend which has carrots, beet s, sweet potatoes and the rarely used parsmip. Their  carrots in brown sugar , Southwestern style broccoli and Flavors of India spiced cauliflower, look good. The last is a tasty mix of cumin and cumin, Another must try is the rosemary and cracked pepper Brussels sprouts.

Both Simulate Nuggs and Hanover's Air Fryer vegetables are mist have for a quick dinner without the fuss. They are flavorful bites made in a few minutes. Try them fo r a quick , tasty meal

Barbecue Sauce Your Way

 Barbecue sauce is a summer must. It's the perfect condiment for not only ribs but dribbled over burgers and dogs.even better is an easy  homemade sauce that can be used over a variety of meats in different ways. Many home chefs balk at the idea of making their own sauce but it's very  easy,

Regular contributor and grill master etraordinaire Steven Raichlen gave  three tasty recipes in yesterday's New York Times Food section. He gives easy recipes that only take minutes to make.These are not the syrupy sweet tomato based ones that most home chefs create.There is South Carolina's regional mustard sauce  along with an Alabama white one and North Carolina vinegar sauce.Barbecue fanatics in the South know the importance of the effect this sauce has on pork. The spice enahnces the meat's sweetness while the acidity cuts through the fat. How did mustard get into a barbecue sauce? It may have come with the German immigrants who settled in South Carolina in the Eighteenth Century.It is still revered in the state such as Bessingers in Charleston, Sweathamn's in Holy Hill and Hite's in West Columbia. It's a marriage of mouth puckering tartness and sweetness, thanks to the addition of brown sugar. Use half a cup of apple cider vinegar which will pair well with  a half a cup. brown sugar. Try to use a grainy or Dijon style mustard for texture. Again use half a cup of it. This is good over chicken, pork and even salmon. You could even use it for a dipping sauce for barbecued pork meatballs.

The other two sauces are easy snaps to make. The Alabama white sauce has a base of mayo in it along with jarred horse radish and a cup of apple cider vinegar. Put all of these in a deep bowl and whisk until thoroughly blended.Brush on barbecued chicken or pork towards the end of cooking, then spoon it over the meat once it's cooked. White barbecue sauce also tastes awesome over smoked chicken pulled pork and roast beef. North Carolina also gives  us a barbecue sauce. This is one where ketchup is optonal but you can incorporate it in sauce if you want.It;;s combining two cups of it with two cups of apple cider vinegar and one to two tablespoons of red pepper flakes for bite.Also add  a  teaspoon of freshly ground pepper plus more if you want it really full of fire.Mix and serve over pulled pork or shredded barbecued chicken or lamb. All sauce must be refrigerated  and can be kept for two weeks (although you'll probably need to make a new batch by next week)

These sauces are perfect over any kind of meat and fish. They're easy to whip up which is a big plus during these sweltering days. Try them on your favorite cuts for a satisfying taste.

The Buffet Returns

 One of the best things pre-pandemic was the all you cna eat buffet. It went dark for the pandemic and now it's coming back with a force. People are enjoying their favorites in large quantities in a fun place.

Kim Severson wrote about this in today's New York Times Food section.Buffets have been taking  hit in th e last years but they're coming back. People want  a good value for their meal and they want flavor and choice. Lily Jan, a food and beverage lecturer at Cornell University  calls it   the Cheesecake Factory effect . She says Americans want the consistency because they are afraid to takes risks with their dollars as it trlates to food.They want to go somewhere with the kids where everyone can have what they want at a good price. They don't have to break the bank to make it an experience. Yet the pandemic helped to  winnow out the weakrer,less popular ones. Fresh Acquisitions which owned Hometown Buffet  and Oldtown Buffet along with another went bankrupt. They cited that some of their restaurants couldn';t meet the seventy-five per cent capacity to keep them going and ruen a profit.It also symbolized an end to those cheap Las Vegas buffets. Only eight remain out of the original sixteen.

Yet diners jkeep coming and enjoying their offerings, expecially in Las Vegas. The buffet was born there as a way to keep gamblers from leaving the casinos. That may be true now as well but many go for the vast array of choices. Sheri Orner  who mananged  buffets for Station Casinos where they had to close for the pandemic now works at the very popular Wicked SPoon at the Cosmpopilitan Casino. It reopned in June 2020, On a busy day they serve 1,800 (!) diners at a pricry $49 dollars a head. The price shoots up to $75 if diners want alcohol. These buffets would be unrecognizable to Frank Sinatra or other headliners of Vegas' Golden Era. There are Korean spiced chicken wings and a deep purple horchata, a milky cinnamon spiked Mexican drink. Diners can try a black garlic ramen made for order. Yes there's those gleaming piles of lobster and crab claws that are always a draw. Other buffets all over the country are following the Vegas ones. Gen Xers' who grew up in the golden age of buffets in the early 2000 's are  embracing them, heading to local Chines e buffets , the Sizzler and even Pizza Hut.For many immigrant kids like professional pianist Choo Choo Hu this was the first taste of America. Kids were told no noodles and no rice. , their parents wanting them to eat the best of what the buffet had to offer. They offer newcomers American food while offering American a chance to  have a culinary travel trip.

Buffets are here to stay. They;re a fun escape, full of interesitng and tasty dishes.People want them .

Zeal energy Mix Your Perfect Boost

 Everyone needs a boost and it usually comes in the form of an energy drink. Most are just bad for you.Even worse they have this cloying taste and aftertaste. This isn't the case with Zeal, an energy mix that comes in yummy flavors.

 I recently discoivered their Wild Berry and Mango flavors. They're caffeinated and give you a gentle jolt.

It's an easy mix . Just add a packet  or a couple of teaspoons to sixteen ounces of water and you have a tasty drink. Zeal isn't like other drinks. It's loaded with fifty-five (!) food nutrients and one hundred and twenty vitamins ,minerals and antioxidants. It's going to be great supplement during cold and flu season.It's a subtle hint of caffeine helps in productivity and reducing stress.

I love the mango and wild berry flavors. They have a really lovely t aste- not overpowering and super swwet. I want to get their grape flavor next and then their tropical fruit one. Zeal is just a great drink  on a hot day ,esepcially when I feel lagging  due to the heat,

This summer discover Zeal.It's the perfect refresher on a swealtering day. It'll give you a much needed boost to get through high temps and humidity. 

The Great American Recipe Returns

 Everyone loves a good creative competition. This summer PBS offers The Great American Recipe, a show where amateur cooks show their best works It's a fun delcious way to spend a Sunday night.

The second season debuted last night at seven PM right before the crime drama Ridley. The show will continue for seven more weeks until the finals where the winner will be picked. The series gives talented home cooks from different regions the oppurtunity to showcase their beloved signature dishes and compete to win the national search for "The Great American Recipe." If you were waiting for snippiness and backstabbing then go to another competition. The show has a kind host and fair judges. Alejandra Ramos is the hostess, once being on The Today Show. she has even run her own underground dessert business. The judges are Tiffany Derry, a classically trained chef and food entrpereneur,  Leah Cohen, the chef and owner of the famed Manhattan restaurant  Pig & Khao and a graduate of the Culinary Institute of America and Graham Elliot, owner and chef of the Michilin two star restaurant Eponyous Restaurant alnd has cooked for President Obama. 

The contestants themselves represent a new American landscape. One contestant Relle was written about in last Wednesday's New York Times Food section. She is a blogger writing about preserving Hawaiian cooking and her dishes in the first episode reflected this. Then there is Abbe who is first generation American, her grandparents and father leaving Lithuania right before the Nazis took over. Her cooking reflects her heritage , especially in the noodle kugel she makes in Episode 2. another contest Brad is also Jewish but his father comes from Libya. His influences are both Sephardic and Ashkenazi, also seen in his cooking and choice of ingredients. The Midwest gives us Khela who loves using ingredients from her garden, Mike who combines his family's Southern roots with his Cleveland upbringing and Ted, A Greek American from Chicago. He combines Hellenic favoirtes with the Windy City's love of beef.  Leanna is from Georgia but was raised in New York City. her background is Barbadian or Bajan and we see that in her choice of ingredients and spicing. Salmah is from Queens , and lives in Orlando. She grew up with Guyanese parents and their love of curry and hot spices are evident in her cooking. The Indigenous Nations are represented by Maria, a member of the Couer d'Alene tribe. she has helped pass legislation supporting food sovereignty for the Columbia River tribes. her cooking relfects Native American cooking.

It's going to be a fun summer on PBS. The Great American Recipe is a fun and interesting contest.watch it and enjoy friendly rivalry and interesting recipes.

Entertaining Is My Love Language Your Guide To Parties

 Every home chef should have an entertaining guide, one that can help with every aspect of home party planning. Luckily there's a brand new book out that's a must have for home party throwers. It's perfect for gatherings large and small.

Dawna Pitts wrote Entertaining  Is My Love Language (Freisen Press 2023), a gem  of a book. It has everything , even how to prepare for a party .The book has an international vibe to it thanks to the author being born in Seoul , Korea . Her love of travel and international good food is evident.There are dishes with a nod to her Korean heritage along with dishes from France, Italy and  the Mediterranean. What I love is that she also includes the little things like the difference between  large and smaller forks and spoons, along with what plates are for each course. Another plus is that she includes water glasses which not even restuarants have these days.There are also how tos on writing the perfect place card - also important and what centerpieces to use for both large and small crowds. This section has excellent tips like try not to put out fragrant blooms . The aromas can interfere with guests' taste buds. She also has  tips on  house organization with telling readers how to have an uncluttered house and how to recycle everything  for a second use. However I think most hosts know how to look good for a party without her advice. That tidbit was just a bit condescending.

The recipes are interesting.They're grouped together so you can throw a party for any occassion . A summer birthday party can use her al fresco menu of mezze or hors d'oeuvres, grilled rack of lamb and an elegant overnight pavlova There's also tabbouleh and tzaki for extra dishes to this summery feast, reminiscent of Greece and the Middle East. Another fun, summery dinner is a salad buffet. Guests can choose from a variety of protein  like shrimp, turkey, and ham along with a a good array of veggies, cheese and bread. Ms Pitts puts an Asian twist on this with a bowl party. It's a salute to poke that Hawaiian classic full  of sushi grade fish like salmon and tuna and black seaweed or nori. The dessert for this is Yuja. jello ,a light gelatin made with citrussy Asian fruit yuja. Of course there are fun parties like  the sundae one with an array of ice creams, syrups and toppings. The breakfast get together is another neat idea with all the trimmings for a good hearty meal. There  are also inspiration tours tha include recipes. Ms. Pitts covers the globe with these, hopping from Viet Nam to France to Australia to name a few. The end of the book has interviews with party planners who give helpful advice.

All home chefs and party lovers should take a glance at  this book. Entertaining Is My Love Language is the definitive guide to anything party. Is it worth adding to your library? Possibly.

On The Rocks A Delicious Memoir

 Can a former postman make it as a top restauranteur? If you're Joseph Constanzo Junior , the answer is a a resounding YES! This culinary force fo nature took over an average Italian restaurant and turned it into one of Pitssburgh's premier dining spots.His recipe for that? Grit and personailty.

His story is in a new book On The Rocks (Koehler Books 2023) written in his voice by his eldest daughter Maria Costanzo Palmer and Ruthie Robbins, Ms Constanzo Palmer's English teacher and good friend. This is a story of personality and good food. It starts with Joe being offered Fusco's an Italian restaurant and favorite place of hos and his  wife Donna. Joe, ,disilluisioned  with his job at the USPS jumps on the chance to own an Italian restaurant and bar, despite it being in one of the worst areas of Puttsburgh, a gritty,  scary area known as McKee's Rocks (hence the book's title). The odds were against him. who would want to visit an eatery in on fo the worst parts of the Pittsburgh area? Thanks to his warm personality and amazing food - especially his fried zucchini - The Prima donna - named after Donna became the place to go. Celebrities from both the sports and movie world ate there, sampling his array of tasty pastas and meat dishes. Even Frank Sinatra ordered from him.  Joe was also ambitious , running and unfortunately losing the Allegheny County commissioner's position.He also had a rasio show, interviewing other  local restaurant ownersThere is a down side to this  - as Joe is investigated for tax fraud and does time in a West Virginia federal penitentiary , This means the end of the Prima Donna.It has to be sold and unfortunately the new owners jsut don't have the magic Joe was blessed with. after being released there is a stab at another eatery the Cafe Costanzo but it didn't do as well. 

I loved this book. Joe remnds me of many of the many affable men I've met over the years. He has a great heart ,a constantly giving one . Even was he was a mailman , he had time to play basketball with the inner city kids on hos route. He was a good friend and mentor to his restaurant staff and a sympathetic ear and companion to his prison mates. This is a rare kind of person who always sees the good in any situation, even in jail. I admire that attitude. Joe had also an admirable drive. One has to be in awe of how he pushed the locally famous Mike Kalina to give the Prima Donna a five fork rating along with doggedly pursuing the critic to come in and try the food. That actually was the start of a deep friendship, endling tragically when Mr. Kalina took his life in the early Nineties. The incindent was also in the book,  as Joe told of him selling space in Mr. Kalina's cookbook. What has to follow On The Rocks is a Prima Donna cookbook. Home chefs like myself want to make that fried zucchini (this book made me crave it and pasta) along with his famed salad dressing which he sold locally. There is a need for a cookbook featuring good old fashioned  Italian cooking and I think the Costanzo family should consider this.

On The Rocks  tells of Joe Costanzo Jr's dream coming true. He turned a little Italian restaurant into one of western Pennsylvania award winning power houses. It's a fascinating story.