Glam Editor Blogs

Recipe of the Week: Burgers: 52 Easy Recipes for Year-Round Cooking is proving to be one of my favorite cookbooks this Summer. There is so much variety. Tons of topping, flavorings and seasoning. And not all the burgers are even beef. There are lamb burgers, tuna burgers, chicken burgers, veggie burgers and even a cod burger.

This burger recipe is actually called “Cod Burger Reminiscent of Fish Tacos” because it has all sorts of condiments to give it added flair. Serve it with slices of avocado, salasa, may or sour cream, shredded cabbage and chopped tomatoes.

Cod Burgers Reminiscent of Fish Tacos
makes 4 burgers

1 1/2 pounds cod or another firm white fish like fluke
3/4 cup panko breadcrumbs
1/2 cup chopped fresh cilantro leaves
1/4 cup finely chopped red onion
2 jalapeno peppers, chopped

2 garlic cloves, minced
2 tablespoons mayonnaise
1/4 cup yellow stone-ground cornmeal
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place the cod, panko, cilantro, onion, jalapeno, garlic and mayonnaise in a large bbowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible, do not work more than necessary.

Place the cornmeal, salt and pepper on a large plate and mix to combine. Dredge each patty in the mixture, cover and refrigerate for at least 1 hour and up to 4.

Prepare a grill to medium high. When the coals are glowing red, after 15 to 20 minutes , cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Bush th rate with oil. When the coasl are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coal are ready.

Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rarer or 6 minutes for medium. Transfer to buns or a serving platter and serve immediately.

Alternaitvely, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well eared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.

Recipe courtesy of Recipe of the Week: Burgers: 52 Easy Recipes for Year-Round Cooking

——-Amy Sherman

Technorati Tags: fish, burger, grill, summer, recipe, taco

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Joey Altman’s gorgeous new cookbook Without Reservations is filled with big bold exciting flavors you might expect to find in a restaurant, but can easily be made at home.

For a picnic, Altman suggests a menu of spicy grilled steak wrapped in toasted tortillas, a crunchy Chinese chicken salad and rich and satisfying chocolate crackle cookies.

Here are Altman’s tips for picnic perfection:

Joey’s Picnic Tips

A good picnic should be relatively easy to have and not require much work once you arrived at you location nor should be really messy making it a drag at the end.

1. Make a baguette sandwich. Go ahead and put everything you want in them, they can handle it. Sliced bread can get pretty soggy if not eaten soon after they’re made, while baguette stays nice and firm and crunchy.

2. Everyone loves a cheese and fruit platter. Use a mixture of dried fruit such as mango, peaches and apricots and fresh fruits. Stay away from fresh fruit that is too juicy or messy. Pears, apples and figs are good choices.

3. Bring salads in large Tupperware containers with a separate container of dressing. This allows you to have a fresh tossed salad wherever you are. Add the dressing when ready to serve, replace the lid, shake and serve.

4. Add a few mint leaves and an orange slice to your water bottle to makes even tap water taste really gourmet.

5. Use radicchio or butter lettuce as lettuce cups for chicken salad instead of bread helps keep you feeling light after eating, allowing you to be a better Frisbee or horseshoes player!

6. Use reusable and washable utensils and tableware to avoid creating unnecessary waste.

Throwing a picnic party? Hors d’oeuvres that taste and look great and are also easy to eat with your hands are party essentials. This one has bold flavor and a cool presentation that doesn’t fall apart when you eat it. It’s fun and surprising, and that’s a big part of what good restaurants are about—engaging the imagination as well as the appetite. You can prepare the rub, grill the steak, and mix the chipotle mayonnaise in advance.

Grilled Steak Texarkana Hand Rolls

Makes 20 hors d’oeuvres
What to Drink: Serve a cold beer or a spice-friendly wine such as a zinfandel, syrah, or merlot. Avoid wines that are too tannic or high in alcohol, which can clash with spicy foods.

This recipe makes enough rub for two 1-pound steaks. Store the remaining rub in a tightly covered container at room temperature for future use.

Kosher salt
11⁄2 teaspoons chili powder
11⁄2 teaspoons garlic powder
11⁄2 teaspoons sweet paprika
11⁄2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 pound flank steak, trimmed
1 tablespoon extra-virgin olive oil
1⁄2 cup mayonnaise
1 chipotle chile in adobo, minced, plus 1 teaspoon adobo sauce
2 firm ripe avocados
2 cups store-bought quality fresh tomato salsa or Salsa Cruda (see below)
Ten 8-inch flour tortillas
20 small cilantro sprigs, for garnish

1. If grilling the steak, heat the grill to high.

2. Make a spice rub by combining 1 tablespoon salt, the chili powder, garlic powder, paprika, black pepper, and cayenne in a small bowl.

3. Coat the steak with the olive oil and a liberal amount of the spice rub, using about half of it. Let stand for 5 to 10 minutes; the salt will draw out moisture from the meat, allowing the spices to adhere to the steak.

4. Grill or sauté the steak over high heat to your desired doneness, about 12 minutes for medium-rare on a grill. Transfer the steak to a plate for 15 minutes to let the juices settle. Transfer the steak to a cutting board and cut lengthwise in half, then cut into very thin strips across the grain, at a slight angle. Lightly sprinkle the cut meat with salt. Return the sliced steak to the plate to let it reabsorb some of its juices. Cover and store at room temperature for up to an hour.

5. Stir together the mayonnaise, chipotle, and adobo in a small bowl. Cover and refrigerate for up to 24 hours.

6. Cut the avocados in half and remove the pits. Use a large spoon to cut down into the avocado flesh close to the edge of the shell, scoop out a thin, long strip of avocado. Continue making parallel scoops into the avocado to make 10 pieces from each avocado half, or a total of 40 pieces. (The pieces will be shorter closer to the edges and longer in the middle.) Place the avocado pieces on a small plate.

7. To finish, warm the tortillas on the grill or in a dry skillet, turning to warm both sides. Stack them on a cutting board and cut them in half. Stack the two piles together on a plate and cover with a clean kitchen towel to keep the tortillas soft and pliable.

8. Arrange the tortilla halves in rows on a clean, flat surface with the flat edges facing you. Place a couple of steak strips on each tortilla at the 10 o’clock position. Drizzle with chipotle mayonnaise, then top with a small spoonful of salsa, 2 pieces of avocado, and a cilantro sprig.

9. Fold the tortilla half into a cone around the meat, rolling from left to right with the center bottom as the tip. Stack the cones on a platter with their points toward the center of the plate. Serve immediately with any remaining chipotle mayonnaise and salsa in bowls on the side.

Salsa Cruda

Makes approximately 2 cups

6 Roma tomatoes, cored, halved, seeded, and diced
1⁄2 medium red onion, diced (about 1⁄2 cup)
1⁄4 cup fresh lime juice
1⁄4 cup gently packed chopped cilantro
1 tablespoon extra-virgin olive oil
2 jalapeño peppers, stemmed, seeded, and finely diced
Kosher salt and freshly ground black pepper

Stir together the tomatoes, onions, lime juice, cilantro, olive oil, and jalapeños in a medium bowl. Season to taste with salt and pepper.
Cutting the cabbage into bite-size pieces makes the salad easy to eat. The dressing keeps things exciting with bright salt and vinegar on a toasty base of peanuts and sesame oil. This Chinese restaurant classic is easy to make at home.

Chinese Chicken Salad
Makes 6 to 8 lunch entrée servings
What to Drink: Refresh the palate with a cold beer

2 boneless, skinless chicken breast halves or thighs, about 6 ounces each
3 coins fresh ginger, about 1⁄4 inch thick, plus 1 tablespoon finely grated fresh ginger
2 whole scallions, plus 3 scallions, sliced thin on a diagonal
Kosher salt
1⁄4 cup toasted sesame oil
1⁄4 cup peanut oil
2 tablespoons rice wine vinegar
Juice of 1 lime
2 tablespoons dark brown sugar
1 tablespoon natural-style peanut butter
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon sambal oelek or red chili paste
Freshly ground black pepper
1 head Napa cabbage
1⁄2 cup roasted peanuts, coarsely chopped
1⁄4 cup sesame seeds, lightly toasted
1 bunch cilantro, coarsely chopped

1. Put the chicken, ginger coins, whole scallions, and 2 teaspoons salt in a medium saucepan. Cover generously with cold water, bring to a boil, then reduce the heat to simmer for 10 minutes. Remove the pot from the heat, cover, and set aside for 5 minutes. Remove the chicken to a plate to cool. When it is cool enough to handle, use your fingers or two forks to shred the meat. If you used thigh meat, you may need to cut the meat into bite-size pieces. Set the chicken aside. (To make ahead, cover and refrigerate the chicken for up to 5 hours.)

2. While the chicken cooks, combine the sesame and peanut oils, vinegar, lime juice, brown sugar, peanut butter, the 1 tablespoon grated ginger, the garlic, shallots, sambal oelek, and 1⁄2 teaspoon salt in a blender. Add pepper and additional salt to taste. Set the dressing aside. (To make ahead, cover and refrigerate the dressing for up to 24 hours.)

3. Remove the outer leaves of the cabbage and cut off and discard about 1 inch at the bottom. Remove and discard the core. Rinse the leaves and spin dry, then cut the cabbage in half lengthwise, then crosswise into slices 1⁄8 to 1⁄4 inch thick.

4. Just before serving, put the cabbage in a large salad bowl along with the peanuts, sesame seeds, cilantro, the sliced scallions, and the shredded chicken. Pour about two thirds of the dressing over the salad and toss gently, adding dressing as needed to lightly coat everything. Mound the salad on dinner plates to serve.

These cookies are a perennial favorite. What makes them restaurant special is the walnut oil, which subtly enhances the flavor of the walnuts in the cookies.

Purchase nut oils in small quantities and store in the refrigerator to keep them from going rancid. If the oil has an off taste, discard it. The off taste would only become magnified in the recipes you make with it.

Chocolate Crackle Cookies
Makes about 30 cookies

8 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1⁄3 cup walnut oil
1 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon fine sea salt
1⁄4 cup walnuts, chopped medium-fine
2 large eggs
1 teaspoon pure vanilla extract
1⁄4 cup powdered sugar, for rolling

1. Melt the chocolate, brown sugar, and walnut oil together in a double boiler over but not touching simmering water or in the microwave. Stir with a whisk until the chocolate is melted and smooth. The sugar does not have to be completely dissolved. If the chocolate is not completely melted, continue heating in 20-second increments, stirring between, until it is smooth. (Alternatively, you can heat the mixture in a small saucepan over low heat, or in a double boiler over but not touching boiling water, whisking frequently, until the chocolate is melted and smooth.) Allow to cool until the mixture is barely warm.

2. Stir together the flour, baking powder, and salt in a medium bowl. Stir in the walnuts. Set aside.

3. Whisk the eggs into the cooled chocolate until well blended. Whisk in the vanilla. Use a spatula to fold the chocolate mixture into the dry ingredients until everything is just combined.

4. Refrigerate the dough until it is firm, about 1 hour, or put it into the freezer for 10 to 15 minutes.

5. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats. Sift the powdered sugar into a broad shallow soup bowl. Scoop out tablespoon-size nuggets of dough, roll them between your hands to make balls (don’t worry about making them perfectly round), and drop them into the powdered sugar. Toss them in the sugar until they are well coated on all sides. Transfer the balls to the baking sheets, leaving about 1 inch between them.

6. Bake for 8 minutes for soft, chewy cookies, or 10 minutes for cookies with a crisp exterior. Use a spatula to transfer the cookies to a rack to cool. Store the completely cooled cookies in an airtight container for up to 4 days.

Recipes reprinted by permission copyright ©2008 Joey Altman

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Ever wonder what happens to all the Top Chef contestants who don’t win? Most of them go back to working in restaurants. Before appearing on the most recent season of Top Chef, Ryan Scott was chef at a lunchtime spot in San Francisco that more of then not had a line out the door. His creative salads, sandwiches and soups were always delicious and priced just right. Now he’s popped up at Mission Beach Café where he’s cooking dinner and brunch, in addition to lunch.

Here is a fantastic recipe for using one of our favorite “superfoods” blueberries. Thanks to Ryan Scott, Executive Chef at Mission Beach Café for the recipe.

Soufflé Blueberry Pancakes

1 1/4 cups All Purpose Flour
1 1/4 cups Cake Flour
1/2 teaspoon Bakig Soda
2 Tablespoon Baking Powder
2 Tablespoons Sugar
1 teaspoon Salt

3 Eggs (separated), room temperature
2 1/2 cups Buttermilk
1/4 cups Milk
6 Tablespoons unsalted Butter, melted
1 teaspoons Vanilla Extract

1 pint Blueberries

Method:

Place all the dry ingredients together into one bowl and mix well. In another bowl add the melted butter to the egg yolks and mix well, then slowly add the buttermilk, milk and vanilla. Now whip the egg whites in a third bowl until stiff (but not dry).

Add the dry ingredients to the buttermilk mixture and blend until everything is moist and lumpy (do not overmix, very important for tender pancakes). Fold in the whipped egg whites with a rubber spatula until blended (small specks of egg white are good). Stop! Let the batter rest for 20 minutes.

On a lightly oiled griddle pour one ladle of batter and spread lightly. Sprinkle a small amount of blueberries on top and cook until the underside is light brown. Flip and cook until the other side is light brown. Keep all pancakes warm in a 200º F oven until ready to serve. Enjoy with Blueberry Cream (see recipe, below), butter and maple syrup, if desired.

Blueberry Cream

4 oz Cream Cheese
1/2 cup Blueberries
1/4 cup Pastry Cream (see below) or Vanilla Instant Pudding
1/4 teaspoon Salt
2 Tablespoons Sugar

Beat until light.

Pastry Cream

1 cup Milk
1 Egg Yolk
1 Egg, Whole
4 Tablespoons Sugar
2 Tablespoons Butter
1/2 teaspoon Vanilla
2 Tablespoon plus 1 teaspoon Cornstarch

Beat sugar, cornstarch, egg and vanilla. Bring milk to boil, add to egg mixture. Boil and whip until thick. Add butter and place plastic wrap on top until cooled.

Mission Beach Café is located at 198 Guerrero St. in San Francisco and is open Monday through Friday at 7 a.m. for fresh pastries and Blue Bottle Coffee, which are served all day, and lunch from 11 am to 2:30 p.m. Dinner is served Tuesday through Thursday, and Sunday, from 5:30 to 10 p.m.; 5:30 to 11 p.m. on Friday and Saturday. Brunch is served 9 a.m. to 2 p.m. on Saturday and Sunday. The restaurant is closed at 6 p.m. on Monday. Reservations for dinner are recommended and available online through OpenTable.com or by calling the restaurant at 415-861-0198.

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Today is National Hot Dog Day! I love hot dogs, but I don’t love mushy hot dog buns. When I was growing up my mom used to make me hot dogs wrapped in flour tortillas. She would toast the tortilla up in a pan and I thought it was the best treat ever.

Here’s another twist on the typical hot dog that replaces the bun with pizza! The result is the Pizza Dog. Great for kids, these grilled hot dogs are a complete meal. Best of all, they can be prepared up to 2 days ahead of time and refrigerated until grilling time. Recipe courtesy of Elizabeth A. Karmel, 2008.

Note: Find pre-made pizza dough in the refrigerator or freezer section at the grocery store or buy some from a local pizzeria.

Pizza Dog
Serves 4

Grilling Method: Indirect/Medium Heat

Pizza Dough, about 5-inches in diameter
Olive oil
Cornmeal, grits or polenta
4 tablespoons of sun-dried tomato pesto or tapenade, divided
4 fully-cooked  beef franks (preferably Hebrew National®)
2 slices of mozzarella cheese, cut into strips

Preheat the grill to high. When the temperature reaches 550ºF, reduce the heat to about
350ºF and re-configure grill for indirect heat.

Divide dough into 4 balls of equal size, about 1-1/2 inches round. Roll out the balls of dough, one at a time. Pour a little olive oil over the ball of pizza dough and sprinkle with the cornmeal. Roll out the dough in a rectangular shape, 1/4 -inch thick , brushing with more oil as needed. Spread one side of the dough with one tablespoon of the sun-dried tomato mixture, leaving a 1/2-ich border around the sides, and set aside.
Meanwhile, slice dogs down the middle, leaving about 1/2-inch on each side un-cut so the ends will remain closed. Place 2 strips of cheese in each slit—be generous with the cheese. Holding the hot dog together, place it on the square and roll the dough around the hot dog.until it is covered. Seal the end by pinching well and brush dough with oil if desired.

Place the hot dogs directly on clean cooking grates over indirect medium heat and grill, turning occasionally for 15-20 minutes or until the pizza dough is lightly browned and cooked through, the cheese is melted, the dog is plump and lightly browned on the ends and warmed through.

Remove from grill, let sit about 2-3 minutes before serving.

——-Amy Sherman

Technorati Tags: hot dog, pizza, kids, grilling

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In the Summer, dinner in a hurry is the name of the game. So is using the best and freshest in season ingredients. It’s amazing how delicious most Summer produce is with only the slightest bit of encouragement. While the root vegetables of Winter require baking, roasting and braising, Summer vegetables and fruit often can be eaten out of hand, or very gently cooked to bring out their peak flavor.

Tomatoes are one of the best Summer fruit, that tastes more like a vegetable. Here are three classic and easy ways to use tomatoes–with pasta, soup and salad. Each are vegetarian, healthy and are prepared in a jiffy. Two don’t require any cooking at all!

First up, fresh tomatoes and basil get tossed with just a minimum of seasonings. The result is dinner in under under 20 minutes. Recipe courtesy of Chef Lorenzo Boni and Barilla.

Penne with Fresh Cherry Tomatoes and Basil
Serve 4-6

1 box Barilla Whole Grain Penne (13.25 ounces)
5 Tbs. Extra virgin olive oil, divided
1 clove garlic
1 pint (3 cups) cherry tomatoes, halved
Sea salt and black pepper, to taste
4 basil leaves
1/2 cup Parmesan cheese, grated

Cook pasta according to package directions. Meanwhile, heat half of olive oil in medium-sized skillet. Using the side of a knife, gently press and peel garlic clove and sauté in skillet for 1 minute. Add cherry tomatoes, season with salt and pepper and sauté for additional 3 minutes. Remove garlic from skillet. Drain pasta, add to skillet. Toss with remaining olive oil, basil and cheese before serving.

This twist on soup that’s a salad uses fresh corn in addition to tomatoes, peppers and cucumbers.

Summer Sweet Gazpacho
Serves 4

1 cup tomato juice
2 Tablespoons chopped red onion
1/4 cup diced red bell pepper
1 clove garlic, finely chopped
1 teaspoon lemon juice
1 tablespoon extra virgin olive oil
1 cup barely cooked fresh corn kernels
1/4 diced cucumber
4 tomatoes, diced
Salt and pepper to taste

In a blender, combine the tomato juice, onion, bell pepper and garlic. Blend on high until pureed. Pour the contents of the blender into a glass bowl and stir in the remaining ingredients. Cover tightly and chill at least 4 hours. Serve chilled.

The traditional Salad Caprese is very simple–just tomatoes, basil, mozzarella and extra virgin olive oil. Buy the best quality mozzarella you can find, packed in water.

Caprese Salad
Serves 4

1/2 pound fresh mozzarella, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper

Alternate fresh mozzarella slices on a large platter with sliced tomatoes, and basil leaves, overlapping each. Just before serving, drizzle on some excellent extra-virgin olive oil. Sprinkle with salt and pepper.

——-Amy Sherman

Technorati Tags: tomatoes, summer, salad, pasta, soup, whole grains, vegetarian

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Everyone I know seems to be looking for ways to save money. Bringing your lunch to work, even a few days a week can really save you a bundle. Here are five super tips to add some pizazz to your bag lunch.

These tips are adapted from The City Cook “The ultimate guide for pathetically busy, space-compromised urban dwellers who prefer to cook at home.” The City Cook web site has great ideas each and every week, and you don’t just have to be a city dweller to take advantage of them. Thanks to editor Kate McDonough for sharing her timely ideas. Check out The City Cook site, and sign up for the newsletter for more great ideas, recipes, interviews and articles each week.

1. Leftovers live again! This is the easiest way to make your lunch: just make extra dinner the night before. Nearly every office has a microwave oven and you will be happy to have a bowl of last night’s beef stew, which will probably taste even better than it did right from the oven. Other leftovers don’t even need to be re-heated, such as poached salmon or a piece of cold chicken.

2. Assemble a sturdy salad. Salads made from ingredients that can sit for a few hours and travel unrefrigerated without spoiling. One of my favorites is sliced cherry tomatoes tossed with artichoke hearts and little balls of fresh mozzarella, often called bocconcini. Assemble the salad in the morning, adding a pinch of salt and drizzle of olive oil, and the salted tomatoes will throw off enough acidic juice to make a perfect dressing. Variations on this theme include cubes of cheese and salami, ham or turkey; sliced raw peppers, mushrooms and tuna fish (olive oil packed but drained); sliced raw fennel, sardines, and curls of parmesan cheese.

3. Pack a pita sandwich. If you’re a sandwich fan, sandwiches made with whole wheat pita bread, sliced ham or turkey, a slice of cheese and spears of romaine lettuce travel well and can be made using the mini-pita loaves that are easy to find in our grocery stores. The trick for sandwiches for a lunch that you’ll eat hours later is to either make ones without wet ingredients like egg salad or wet condiments like mayonnaise, or else bring the elements of a sandwich and assemble it just before you eat it.

4. Skip the chips but pack the dip. Raw vegetables with hummus dip is a perfect example. Hummus is full of protein as it’s made from chickpeas and tahini. Add a pita bread half and it can be a very satisfying lunch. This is a meal that can be purchased at most supermarkets or delis, but you’ll save more than half the cost if you wash and trim your own vegetables and make your own hummus.

5. Don’t forget dessert! Many of us like something sweet either right after a meal or a little while afterwards. Fresh fruit is always a great choice but if you want something different, consider dried fruits, like apricots or pineapple rings, or a mix of dried cranberries and almonds. Just remember that dried fruits have the same calories as fresh ones so keep that in mind when grabbing a handful of dried apricot halves.

——-Amy Sherman

Technorati Tags: budget, lunch, dessert, sandwich, salad, snack

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A few years ago I discovered how refreshingly delicious frozen grapes are. Just wash them, then pop them in a plastic bag and place them in the freezer. They make a great juicy snack! They also make a great a cocktail.

image copyright ©2008 frankenyimages.com

The Frost Bite is featured at Seasons Bar and Lounge at Four Seasons Hotel 757 Market Street in San Francisco. It’s just one of many Cocktails for a Cause.

Frost Bite

2 oz. Ciroc Vodka
1 1/2 oz. White Cranberry Juice
3/4 oz. Inniskillin Ice Wine

Shake and strain into sugar rimmed glass
Sink 1/2 oz of Creme de Cassis

Serve with a side of frozen grapes

Cocktails for a Cause reflects Four Seasons Hotel San Francisco’s commitment to supporting local and nationally recognized nonprofit organizations. The funds raised will help Avon Walk for Breast Cancer in its mission to advance access to care and finding a cure for breast cancer. Every Monday between 5:30pm and 7:30pm through the end of the summer have a cocktail and enjoy a weekly-changing “taste” from Seasons Restaurant and support the cause!

At the Seasons Restaurant Cocktailian Sierra Zimei has created a line-up of delectable cocktails to tantalize taste buds including the Sake 75, an innovative take on the French 75, made with Magellan Gin, Fresh Lemon Juice and Hou Hou Shou Sparkling Sake; the Gauvarita, a tropical Margarita, made with Patron Silver, Fresh Guava Puree, Cointreau and Fresh Fruit Juices, among many others.——–Amy Sherman

[tags]cocktail, breast cancer, avon,

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It’s stone fruit season! Peaches, plums, nectarines, apricots and cherries. Stone fruit are wonderful eaten out of hand but you can also make cobblers or jam out of them. Another way to use stone fruit is with savory dishes. You can make chutney, salsa or a simple fruit relish.

Thanks to Nona Lim of Cook! for sharing this beautiful recipe which would be great for a romantic dinner for two. It uses plums, but experiment with other stone fruit if you like.

Cook! delivers fresh prepped ready-to-cook meal kits in the San Francisco Bay Area. Cook!’s mantra is that the ingredients must stay fresh for up to three days and that the recipes can be prepared – from start to finish – in 20 minutes. Whenever possible, they use local and organic ingredients and recyclable or reusable packaging. Everything comes with the kits so even if your kitchen is bare, you can have dinner on the table in minutes.

Grilled Pork Chops with Plum Relish
Serves 2

2 pork chops – 7-8 oz each, bone-in
2 teaspoons olive oil

Brine
3½ cups water
2 Tablespoons sugar
2 Tablespoons kosher salt

Plum Relish
(You can also substitute with nectarines when in season)

¼ teaspoon sea salt
¼ teaspoon pepper
¼ red onion
2 Tablespoons pine nuts
2  plums – the plums should be ripe but still slightly firm to the touch.
1 Tablespoon balsamic vinegar
½ Tablespoon honey
2 Tablespoon fresh basil

Preparation Instructions
Brine Pork Chops – Mix brine in bowl and submerge pork chops; cover and refrigerate for 4 hours or overnight.

Prepare Relish
1.    Toast pine nuts on baking sheet in 350° oven for 5-10 minutes; do not burn.
2.    Dice onions and shred basil.
3.    Heat heavy frying pan over medium heat
4.    Slice plums in half and remove pit. Brush plums with 1 tsp. olive oil and place cut side down in hot pan to grill until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer. When pan cools, wipe out any excess oil or plum with paper towel.
5.    When plums cool, into tiny cubes. Put them in a bowl and gently mix in the vinegar and honey. Add the onion, basil, pine nuts and season with salt and pepper and mix thoroughly. Set aside.

Grilling the Pork Chops
1.    Heat 1 tsp.  olive oil in heavy frying pan over high heat.
2.    Remove chops from brine, rinse and pat dry lightly using paper towel.
3.    Add chops to pan and cook for 2 minutes on 1 side.
4.    Turn over and cook for 1 minute.
5.    Reduce heat to medium (chops should continue to sizzle). Cook for 3-4 minutes on each side.
6.    If you have an instant read thermometer, you will know chops are cooked when the thermometer reads between 145° to 155°.
7.    Remove pork chops to serving dish and top with relish.

——-Amy Sherman

Technorati Tags: pork chop, grill, plum, relish, summer, recipe

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Wedding season is upon us and that means parties. Since most of us don’t hire caterers all that often, these tips are intended to help serve as a checklist when considering one caterer versus another. Thanks to Cleetus Friedman of City Provisions Catering & Events of Chicago for sharing these tips with us!

1. Food source. Do you know where you food is coming from? Local caterers should be just that—local. But even if your caterer of choice does not source local ingredients, the person you hire to feed you and your guests should at least know where their food is coming from. Challenge your caterer to use local vendors or to use quality ingredients from a reputable source.

2. Price vs. Service. Obviously pricing is important and you want to have a caterer who can work to your budget. But it is also important to know what, exactly, are you paying for when it comes to service. Understand the service that a caterer provides before, during and especially after an event.

3. Accountability. Ask prospective caterers to be as specific as they can be about what will be delivered, what quantity, how it will be presented and when. By being specific and asking the caterer to be specific—this eliminates questions or second guessing during the event. If misunderstandings happen in the planning process, make sure that your caterer deals with them quickly and professionally.

4. Punctuality. If a prospective caterer takes days to return your call or days to answer a question, they are telling you that you are NOT a priority and neither is your event. Prompt responses let you know that your concerns or questions, no matter how small, matter.

5. References. Don’t be afraid to ask for references or to call those references and grill them about their experience with a specific caterer. Ask questions. Would they use this caterer again? Have they? Was the caterer punctual? Was the caterer willing to fix mistakes or misunderstandings? Did they make you feel that you/your event were a priority? How was the service before, during & after the event? Did they feel it was a good value? Was the food good?

The bottom line here is pick someone who you feel knows what you want and is willing to take the time help you get it.

City Provisions Catering & Events is a part of The Green Chicago Restaurant Co-Op. They strive to do everything possible to create less of an imprint and be Eco-Friendly. Learn more by visiting them on web and while you’re there, check out their Farm Dinner on July 26th, where you get a chance to visit a farm, learn about artisanal brewing and enjoy a meal paired with beer. The menu will celebrate different regions of BBQ throughout our country, utilizing the provisions from the farm.

——-Amy Sherman

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Making iced tea is easy to do at home. Follow our tips for the perfect pitcher every time. But when you’re heading off to the park or beach for a picnic, or need something refreshing on the run, which iced tea do you buy? Many bottled iced teas are filled with artificial flavors, colors, preservatives, and are high in calories. There’s nothing refreshing about that!

Here are our favorite picks for iced teas in bottles and cans in stores now, enjoy them all Summer long.

Hansen’s new line of Natural Sparkling Refreshment includes flavors such as Blueberry-Pomegranate, Cranberry-Grapefruit, Valencia Orange and my favorite, Dragonfruit. The two tea flavors are Green Tea Pomegranate and Green Tea Tangerine. Though they are less sweet than soda, they are nice and fizzy. They are also packed with vitamin C, caffeine-free, preservative-free, sodium-free and free from high fructose corn syrup. They contain sparkling water and natural fruit flavors and extracts instead of juice. Sleek and slim cans are 10.5 ounces and about 90 calories.

POM Tea products are a combination of tangy pomegranate juice, tea and antioxidant-rich pomegranate extract. Flavors include Pomegranate Tea, Pomegranate Peach Passion White Tea, Pomegranate Blackberry Tea, Pomegranate Lychee Green Tea, as well as several light versions. Sweet and juicy, these teas are super delicious. Bottles are 16 ounces and serve two, making them perfect for sharing. They are also under 100 calories per serving.

Iyemon Cha is the new organic unsweetened tea from Suntory. There are two versions, original Green Tea (sencha) and Roasted Green Tea (hojicha). If brewed for too long, green can become very bitter, but these teas are mild and light and perfectly brewed in the traditional Japanese style. Elegant and refreshing, these teas are easily paired with a variety of food because they contain no sweeteners. A great choice if you are looking for something pure, clean and unsweetened. Elegant bamboo shaped bottles are 12.2 ounces and 0 calories.

——Amy Sherman

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