Food.Designed To Be Enjoyed

Pistachios!

2013-02-27T15:27:00.000-06:00

Image from blissfullydomestic.com

I love pistachios and have been known to eat the whole bag!

This past Tuesday, February 26, 2013 our Nation celebrated National Pistachio Day. Pistachio nuts are one of the healthiest and lowest calorie nuts you can eat. They are rich in many important nutrients, vitamins and minerals and they are considered to be a great source of fiber, potassium and arginine.

According to Livestrong, one serving of pistachios is about 1 oz. That is the equivalent of 49 kernels, more than other nuts. This snack contains only 170 calories and offers more than 30 beneficial nutrients

image from livestrong.com

Pistachios contain more than 10 antioxidants. These antioxidants have been shown to help stave off diseases such as cancer and heart disease. Some, such as lutein and zeaxanthin, have also been shown to reduce the risk of age-related macular degenerationng

Pistachios have 310 mg of potassium in each serving, more than the amount found in half a large banana. Potassium is necessary for all body cells to function properly

Fiber has been shown to regulate blood sugar levesl, lower choleterol and possibly reduce the risk for certain cancers. Pistachios are a great source of fiber, with on serving containint 3g, or 12 percent of the recommended daily amount.

Pistachios are rich in arginine, a nutrient that is believed to reduce hardening of the arteries, by helping the blood to make intric oxide. Nitric oxide helps keep the artery wall free of plaque.

Pistachos contain 6 g of protein in each 1 oz serving. Almost 90% of the fat found in pistachios is the unsaturated, healthy type. These two features help you to fill full longer than when you eat other foods.

Barbecue Digest: The secret history of BBQ sauce

2013-02-07T18:53:00.000-06:00

I recently came across this article on CNN Eatocracy: Barbecue Digest: The secret history of BBQ sauce.

Smoked chicken by Its All Good Competition BBQ Team

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

If there's one issue that divides barbecue fans more deeply than any other, it's the kind of sauce that should be served on the meat - if, indeed, a sauce is to be served on it at all. Though it inspires passionate argument, the colorful variety of regional sauces - peppery vinegar-based in eastern North Carolina, orange tomato-based in Kansas City, yellow mustard in South Carolina - is actually a rather recent phenomenon.

Regional sauce variations originated in the early 20th century with the rise of barbecue restaurants. Before then, barbecue sauce was pretty much the same from state to state. It was generally not a condiment applied at the table, but rather used to baste the meat just before it was served.

From Virginia to Texas, 19th century accounts of barbecues are remarkably similar in their descriptions of the sauce. In 1882, a reporter from the Baltimore Sun visited a Virginia barbecue and noted male cooks mopping the meat with "a gravy of butter, salt, vinegar, and black pepper." A guest at a San Antonio barbecue in 1883 recorded the sauce as, "Butter, with a mixture of pepper, salt, and vinegar." In 1884, the Telegraph and Messenger of Macon, Georgia, described the sauce of noted barbecue cook Berry Eubanks of Columbus as, "made of homemade butter, seasoned with red pepper from the garden and apple vinegar."

Similar descriptions can be found of sauces in Kentucky and the Carolinaa, too. Sweeteners - be they brown sugar, molasses, or honey - were notably absent from any 19th-century formulas.

Based on these descriptions, could one conclude that the eastern North Carolina–style sauce - which consists of vinegar, salt, black and red peppers, and not a trace of sugar - is the closest to the original? I'll let readers decide for themselves; that's not an argument I want to get in the middle of.

Check out Three Little Pigs BBQ sauces!

January 16, 2013 National Fig Newton Day!

2013-01-16T16:29:00.000-06:00

It has been years since I have had a Fig Newton. The last time I had one I think it was a Raspberry Newton.

Photo from

hannaford.com

This article is courtesy of CNN Eatocracy.

National Fig Newton Day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Cheers to the cookie that thinks it's a fruit! January 16 is National Fig Newton Day.

When you open a package of Fig Newtons (or Newtons as they're now called), you might take it for fact that the little fruit rolls are a modern American invention. You’d be wrong.

Photo from chosenfood.org

The fig roll is actually an Egyptian pastry. Figs were highly prized in the days of explorers and were often regarded with great reverence. The Egyptians realized that by baking the figs in a simple flour pastry they’d stay preserved for longer.

The distinctly shaped cookie made its way to the U.S. as a medicinal cure. Back in the 19th century, it was assumed that adjusting one’s diet could cure most illnesses. A doctor’s recommendation typically included some fruit and, strangely enough, cookies. The fig roll killed two birds with one stone. At that time, the cookies were made by hand and the process was quite tedious.

Thank goodness a man by the name of Henry James Mitchell invented an extruding machine that could mechanically make the chewy cookies. Cookie maker Charles Roser sold his fig roll recipe to Kennedy Biscuit Works (which later became Nabisco) and they used Mitchell’s machine for mass production in 1891.

So, why are they called Newtons? Kennedy Biscuit Works had a habit of naming their products after neighboring towns. Newton is a small town just outside of Boston, and close to where Kennedy Biscuits used to operate.

Anxiously Waiting For The 2013 BBQ Season To Begin

2012-12-27T16:36:00.000-06:00

It is almost that time of the year again! I spent a few minutes scanning the Kansas City BBQ Society web page looking for upcoming opportunities for our very young team named "Its All Good. Competition BBQ Team." I navigated to CNN's Eatocracy's webpage and came up on an article titled Honoring the bond of barbecue. I was pleased to realize that others are itching to get the 2013 BBQ season underway.

We spent the last few months of 2012 watching for meat sales and smoking several pounds of chicken, ribs, pork and brisket, much to the thrill of our friends who were always eager to be unofficial judges. All I had to do was say something like "this weekend we are smoking ....." and more often than not, our friends would send over that meat and then come by when it was done. The feedback we received really helped us in deciding what type of wood, rub, technique to use.

Ric's Bacon Rub Smoked Chicken

We went through a phase where we dabble in creating our own rubs/sauces. It was a lot of fun. Our son Ric worked on a bacon rub that he experimented on chicken. While it was not exactly what he hoped for, it did not damper his desire to continue improving it.

In preparation for "Its All Good" intent to compete in the 2013 NKC Championship BBQ contest we smoked corn beef briskets. This competition is scheduled for March 15 and 16, 2013. I think we were all surprised just how well it turned out; very tender and full of flavor. In fact, Fred and I met at a local deli just yesterday and he ordered there warm corn beef sandwich. He commented that the taste and the texture of the meat was not nearly as good as our corn beef!

It this not an intensed position?

Of course, we smoked turkeys for Thanksgiving. I make the word "turkey" plural as Ric had developed another rub he was eager to try.

Its All Good Competition BBQ Team is seeking sponsors for the 2013 North Kansas City Missouri State BBQ Championship scheduled for March 15-16, 2013.

· Sponsors will receive recognition for their sponsorship and our genuine appreciation for sponsoring a young team with a desire to produce award winning BBQ chicken, ribs, pork butt and brisket.\

· We are open to other types of recognition such as product display, advertisement literature, Friday evening’s social events, etc.

· Any funds received will go directly to the purchase of meats, supplies, and entrance fees associated with this contest. Gift-In-Kind donations are welcome (charcoal, ice, meats etc.)

o The entrance fee will be approximately $250

o Cost for meats will be approximately $250

o Miscellaneous cost for charcoal, rubs, sauces, rental of a generator is estimated at $200

Sponsorship levels to consider are:

Grand Sponsorship: $650
Reserve Sponsorship: $400
Honorary Sponsorship: $200
Because We Have Faith in “Its All Good Competition BBQ Team Sponsorship: $50

If you are interested in sponsoring our team, “Its All Good Competition BBQ Team,” lets talk! Please contact us:
Fred, Shari and Ric known as "Its All Good Competition BBQ Team:

by phone: 816-807-0679
by email: arkcop713@aol.com

National Candy Cane Day

2012-12-26T21:26:00.001-06:00

December 26th is National Candy Cane Day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

We're hooked! December 26 is National Candy Cane Day.

In folklore, the story of the candy cane is full of religious symbolism. The shape of the candy cane itself symbolizes a shepherd's crook. Legend goes that in 1847, an Indiana candy maker colored the canes red, for the blood of Jesus. The white was said to represent purity and the Virgin birth. Turned upside down, the candy cane looks like a "J," for Jesus.

Many, including Snopes.com, have debunked this story, saying that candy canes have been around since the 17th century. There's no basis for the explanation of the symbolism in historical fact - they weren't red and they weren't striped. Still, they taste good no matter what color they are!

In recent years, the candy cane has graduated from being peppermint-only, and in all colors and flavors. McPhee.com is even selling a bacon-flavored candy cane. The website tells you to "sneak one in with regular candy canes!" That's just mean. Probably not as mean as giving someone a pickle-flavored one. They have those too.

Copycat Popeye's Mild Fried Chicken

2012-12-23T20:06:00.001-06:00

It has been a while since I added to this blog. Life changed on me and I had to focus on others things for a few months. However, Fred and I continued to explore the art of food, which we documented through photos.

We are members of a “Community Group” at Second Baptist Church in Liberty, MO. On most Tuesday evenings, we meet to study and prepare to present our “Spiritual Autobiographies.” Of course, being "Baptist," food is a must at each social activity.

Each time we meet, we focus on a specific food theme. For example, we have had Mexican night, appetizer night, soup and sandwich night and a knock-off recipes night. I think the knock-off night was a favorite of the group. Fred and I contributed a white bean chili soup from the Olive Garden. While I was looking for a recipe to use, I found a copy cat Popeye’s Mild Fried Chicken recipe. We absolutely love Popeyes Chicken because it is as close as I can get to my Mom's Fried Chicken, which I really miss.

I knew, because of timing, I could not prepare this recipe for our group so, I put it away for another night.

This is a time-consuming recipe, but, WOW, it is so good. Fred’s exact words were “this is the best fried chicken you have ever cooked for me!” Those are very powerful words. And, I totally agreed with him. However, it was not nearly as good warmed up, so I would suggest cooking only what would be consumed at one meal.
This recipe has many ingredients, however most are commons ingredients that most people have with a few exceptions. I notated the substitutions I made.

Ingredients

8 pieces fresh frying chicken (I used chicken quarters (thighs and legs).

Seasoning

4 teaspoons fine salt

2 1/2 teaspoons white pepper

1 teaspoon Cajun seasoning (see note)
1 teaspoon paprika
1/2 teaspoon butter flavor seasoning ( Butter Buds) (I used popcorn seasoning)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon msg
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika (I used cayenne pepper)

Batter

2 beaten eggs
1 cup nonfat milk
1 cup self-rising flour
4 teaspoons fine salt
2 teaspoons white pepper
1 1/2 teaspoons Cajun seasoning (see note)
1 teaspoon msg (I used Accent)
1/2 teaspoon butter flavor seasoning ( Butter Buds) (Once again, popcorn seasoning)
1/2 teaspoon granulated sugar/4 teaspoon blackening seasoning ( plus 1/8 teaspoon) (I used old bay seasoning)\
1/4 teaspoon ground turmeric (plus 1/8 teaspoon)
1/4 teaspoon ground allspice
1/4 teaspoon ground dill seeds (not dill weed)

Ingredients

DREDGING: 2 cups all-purpose flour

SHORTENING: beef tallow shortening

Directions

NOTES: FOR BEST RESULTS, USE A CAJUN SEASONING WITH GROUND DEHYDRATED BELL PEPPERS, GARLIC, ONION, CUMIN, MUSTARD AND THYME, AND USE OLD BAY WITH BLACKENED SEASONING (OR SUBSTITUTE WITH ORIGINAL OLD BAY SEASONING). FINELY GRIND DILL SEEDS IN A CLEAN SPICE MILL OR COFFEE GRINDER. (STEP 1): RINSE chicken pieces; PLACE moistened chicken pieces in a 9 x 13 baking dish.

I used an older model of a Jaccard® Meat Maximizer

MEASURE the SEASONING ingredients into a resealable plastic container (4 teaspoons fine salt, 2 1/2 teaspoons white pepper, 1 teaspoon cajun seasoning, 1 teaspoon paprika, 1/2 teaspoon Butter Buds, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon MSG, 1/2 teaspoon ground mustard, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika); SEAL container with seasonings and shake well to blend; FUNNEL the seasoning mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and liberally on every side of chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for 20 minutes at room temperature.

BEAT 2 eggs with 3/4 cup nonfat milk in a large bowl; WHISK in 1 cup self-rising flour until well blended; INTO the same (empty) resealable container used to mix the seasonings in, add the dry BATTER ingredients except the flour (1 tablespoon fine salt, 2 teaspoons ground white pepper, 1 1/2 teaspoons Cajun seasoning, 1 teaspoon MSG, 1/2 teaspoon Butter Buds seasoning, 1/2 teaspoon granulated sugar, 3/8 teaspoon Old Bay Blackened Seasoning, 3/8 teaspoon ground turmeric, 1/4 teaspoon ground allspice,1/4 teaspoon ground dill seed); SEAL container and shake spices well until thoroughly combined; GRADUALLY beat the dry batter ingredients into the BATTER mixture in bowl while whisking vigorously.
ADD 2 cups all-purpose flour into a medium bowl for the DREDGING.
PLACE a cooling rack over a baking sheet and set aside.
REMOVE chicken from the marinating dish using tongs; SHAKE the excess marinade; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE SEASONED FLOUR DREDGE BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING); ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
PREHEAT (manufacturer's recommended amount) beef tallow shortening in deep-fryer to 350°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 350°F (which you will want to maintain, using a deep-fryer thermometer to gauge).
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot shortening; FRY chicken until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); MAINTAIN frying fat temperature at 350°F for each new batch and repeat the same cooking procedures.

Dad, thank you for the turkey fryer!

DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!

Chile Cheese Grits

2012-09-15T22:30:00.001-05:00

This is my birthday weekend. I am blessed to have a great support group of family and friends who know how much I love my vegetable garden, cooking, smoking meat, indulging on “all I can eat crab legs buffet” and my morning coffee. My birthday is this Sunday, but we really started celebrating on Friday with my ‘Friday Night, thank God, it is Friday friends,” who I shared with Dorothy whose birthday is one day before mine.

I received two gifts Friday, which I brought home without opening until my "real" birthday. However, today, Saturday, I succumbed to temptation and opened them as soon as I woke up. One gift was a cute coffee cup, which I immediately used with the coffee that was brewing while I opened my gifts. The other gift was a cookbook titled Sunset Edible Garden Cookbook. Two hours later, I was making Green Chile Grits, utilizing chilies and parsley from our garden. I made a one modification, based on what I had on hand, but Fred and I was very pleased with the results.

Green Chile Grits, (page 134)

· Three (3) Anaheim or green New Mexico chilies (I used a 2 tsp of a mixture of chilies from my garden that I had pureed for a chile sauce I had not completed.

· Four (4) cups chicken broth (from the 15 pints of chicken stock I canned last weekend following a chicken smoking adventure we had with friends and family.

· One (1) cup quick-cooking grits

· Two (2) cups shredded cheddar cheese

· Two (2) eggs, beated

The original published recipe, which I did not do the first step,step since I had readily available fresh pureed mixed chilies,). Preheat broiler. Place chiles in a baking pan and broil, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chiles.

Preheat oven to 350 degrees, Grease a 2-qt casserole dish.

Bring broth to a boil in a 3-4 qt pan over high heat. Add grits, reduce heat to medium, and stir until broth is absorbed, 5 -6 minutes. Stir in butter, cheese and chilies.

In a small bowl, which ½ cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the pan with the rest of the grits. Pour mixture into the prepared casserole dish, bake until just set, 25-30 minutes.

We added to our brunch with Old Bay Seasoned Shrimp:
Prior to preparing the grits, I sprinkled shrimp with Old Bay season and allowed the shrimp to marinade.

While the grits cooked. I lightly sautéed the grits and allowed to rest.
I served the dish with the Green Chile Grits with Old Bay Seasoned Shrimp.

We really enjoyed this. Thank you, Cheryl and Kenny!

2012-09-10T21:19:00.003-05:00

This week, September 9-15, 2011 is National Eat Together Week. Enjoy a meal with your friends and family this week.

How to separate an egg yolk from the white - CHINESE STYLE

2012-09-02T20:07:00.001-05:00

This video was circulating around my work place. This would be a good trick for those of you who have young children.
The video is in Chinese; but, no translation is needed to enjoy and learn.

So of course, we had to try it ourselves.

Mexican Chicken Spaghetti

2012-08-27T23:15:00.002-05:00

Recently I co-hosted a Premier Jewelry home party. As my co-host and I determined what dishes we would serve, I began to look through my staples and the can fruits and vegetables I had on hand. I soon realized that with the exception to one item, I had the ingredients to make a Mexican Chicken Spaghetti dish. I had not made this dish for a long time, but remembered that it was always very well received. In fact, variations of the recipe could would probably be found in any Baptist Church cook-book. I used the following ingredients:

Photo by chefrecipes.us

Chicken Spaghetti

1can of Ro-tel (mild) tomatoes and chilies

1can of cream of chicken soup (do not add milk)

2 cans chicken broth
1 lb Velveeta cheese, cubed
1 stalk celery, diced
1/3 cup milk
5 to 6 cooked chicken breasts, diced (I used the equivalent amount of leftover chicken
1 package cooked spaghetti, drained well.

In a sauce pan, combine the soup, broth and celery, bring to a boil. Add the Ro-tel including the liquid, bring back to a boil. Add cheese and allow to melt. Add the milk.

Combine the cheese mixture to the spaghetti, mixing well.

Cook at 350 degrees for about 30 minutes. When mixture is hot, remove from oven and remix the mixture.

This comfort food was once again a big hit and I was not surprise that the next day I was asked for the recipe from 3 friends.

Breakfast, Lunch, Dinner or Breakfast, Dinner, Supper?

2012-08-09T18:54:00.003-05:00

After a recent conversation among co-workers, I was challenged to research why some people use the nouns breakfast, lunch and dinner and some people use the nouns breakfast, dinner and supper. As I conduct my research, I thought it would be interesting to get feed-back from my readers.

Breakfast Panini Using Leftovers!

2012-08-04T16:00:00.000-05:00

This morning, I asked Fred to till a few plots of my garden so I could plant my fall vegetables. I told him that I would cook him brunch while he tilled. As he worked, I looked into my refrigerator and pantry to determine what ingredients I had to work with. I found leftover steak, frozen tater tots, eggs, flour tortillas, Swiss cheese, green chili sauce and various spices. I thought, “Breakfast Panini!

I cut up what was about a 6 oz leftover steak into small pieces. I then heated a fry pan with a little oil to cook the frozen potato-tots along with sliced onions and salt and pepper to taste. As the potato-tots cooked, I crushed them to resembled hash browns. To this mixture, I added two banana peppers that were de-seeded, diced, and cooked until soft. I then scrambled four eggs along two tablespoons of milk as well as salt and pepper to taste.

As the Panini Press heated up, I built the sandwich. I took an 8” flour tortilla, which I topped with one slice of Swiss cheese, a little of the hash brown mixture, scrambled eggs, steak, green chili sauce and one additional slice of Swiss cheese on one half of the tortilla. I then cut a few fresh leaves from my flat pasley plant and place on top of the cheese. I then folded over the tortilla to make a “half moon.” I smeared a little butter on the edge to help close the ends. I then placed the sandwich on our Panini Press to cook until the cheese was melted and the tortilla was brown and crisp.

We really enjoyed this breakfast and I now have a newly planted fall garden.

National cheesecake day.

2012-07-30T20:08:00.000-05:00

I really need to know this stuff earlier in the day!

Photo from CNN Eatocracy

National cheesecake day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Say cheese - July 30 is National Cheesecake Day!

What do cheesecake and the Olympics have in common? The answer might surprise you. The creamy confection we now consider a treat was thought to be a fantastic source of energy in ancient Greece. In fact, cheesecake was served to the first Olympians in 776 B.C.

In the 1870s, dairy farmer William Lawrence of Chester, New York, accidentally made what we now know as cream cheese. And, German-American Arnold Reuben (of sandwich fame) is credited with creating the cream cheese-based recipe for what we now know as New York-style cheesecake.

Cheesecake can either be baked or refrigerated. The main difference is the latter recipe doesn’t include eggs. The classic cheesecake recipe typically contains cream cheese, either sour or heavy cream, vanilla, lemon juice and sugar. The mixture is poured into a pre-baked crust, most popularly made out of graham crackers.

The humble cheesecake has come a long way since its conception, but, like the Olympics, this American favorite has stood the test of time and certainly deserves a gold medal.

Is the word "barbecue" a noun or a verb?

2012-07-27T21:46:00.002-05:00

I came across an interesting article on CNN's Eatocracy that discussed the history of BBQ in the United States.

Barbecue Digest: If it happens in the backyard, is it barbecue?

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

The proper use of the word "barbecue" is a topic that stirs regional passions. Folks from northern climes think nothing of saying, "Come over this afternoon and we'll barbecue some brats."

Such a usage jars the ears of Southerners and can launch them into long speechifying on how barbecue is a noun, not a verb, and that you can only create such a noun by slow-roasting meat on a wood-fired pit.

Historically, though, there is a direct link between the backyard barbecue and the pit tradition. In the 1920s, popular magazines ran articles describing outdoor barbecues in the South and West. They instructed readers on how to stage similar events at home—the first step was to dig a hole in the yard. In the 1930s, more affluent families began to install outdoor brick "barbecues" - more sophisticated fireplace than lowly pit.

During World War II, the backyard barbecue became popular with all social classes. In an era of gas and food rationing, it offered, as the New York Herald Tribune put it, "an economic means of entertainment al fresco." Manufacturers introduced barbecue grills, which evolved from simple braziers to more elaborate devices like the Weber kettle. To fit the smaller scale of a single family, pork shoulders gave way to chops and steaks, which in turn led to hamburgers and hotdogs. Wood was replaced by lump charcoal, which later was replaced by charcoal briquettes and, eventually, natural gas.

By the 1950s, the backyard barbecue was an entrenched symbol of the good life in America, though not everyone was happy about it."Many Georgia epicures insist that this is an insult to the honorable name of barbecue," Rufus Jarman wrote in The Saturday Evening Post in 1954. "You cannot barbecue hamburgers, roasting ears, potatoes, onions, tomatoes, or salami, and it is a shame and a disgrace to mention barbecue in connection with such foolishness.
Almost sixty years later, that issue still isn't resolved.

Today's installment comes courtesy of Robert Moss, a food writer and restaurant critic for the Charleston City Paper and author of "Barbecue: the History of an American Institution". Follow him on Twitter at @mossr.
Delve into more barbecue goodness from the Southern Foodways Alliance blog

National Hot Fudge sundae Day!

2012-07-25T18:49:00.000-05:00

Now we are talking! National Hot fudge sundae day after 57 days of drought in the midwest sounds like an activity we need to make happen this evening! Check out CNN Eatocracy post today.

Comment it you enjoyed a sundae in honor of today!

It is Summer Squash Season!!!

2012-07-18T20:46:00.001-05:00

Our summer squash is starting to kick in. In the past, I would slice the squash and then cooked the squash in a fry pan with seasoning, but often I would have some squash slices cooked and some not. I am married to a southern man who likes his vegetables cooked to a soft consistently, so I tried a different method that I felt worked well.

I sliced the squash about 1/8 inch width. After heating up a fry pan and some oil, I fried one layer at a time sprinkling salt, pepper and garlic powder on each side as I flipped the squash to brown on the other side.

Once all the squash was cooked I sautéed onion until soft and then added fresh parsley and dried basil. Once all was soft, I added the cooked squash and allowed the mixture to marry.

I think Fred enjoyed this!

Tailgater Monthly: Two Kansas City Loves Merged Into One!

2012-07-12T20:43:00.000-05:00

Photo by Roger Crown

Recently, Chris Marks posted on his Facebook page a linked to Tailgater Monthly.

This online magazine has articles, ads, and tips that many people in Kansas City can relate to: tailgating (Chiefs, Royals, TBones, Wizards, or a Gladstone MO's Fast Ball game; if it is a sporting event we Kansas City residents will tailgate) and BBQ (Gates BBQ, Author Bryants, Oklahoma Joes, the American Royal, Kansas City Barbecue, or Its All Good BBQ Competition BBQ Team; if it is BBQ we will eat it).

I enjoyed this month's magazine and I will be looking forward to it next edition. Go Royals! Go Tbones! Go Its all Good Competition BBQ Team.

National Blueberry Muffin Day!

2012-07-11T22:11:00.001-05:00

This is one of those things I learned too late in the day! Today is National Blueberry Muffin Day! Recipes for blueberry muffins!

Ric! This post is dedicated to you!

2012-06-27T16:32:00.000-05:00

The Go Plate: A Party Solution That Rests On Your Beer
It's backyard party season, everyone. That means a return to the age-old dilemma: how do you eat standing up while holding a drink at the same time?

Thegoplate.com

Because this pressing problem could not wait any longer, someone invented The Go Plate, a plastic party plate that fits over your beer bottle, can or plastic cup. We think their website describes it best:

Why do I need these plates?Do you have three hands? Who feeds you when there is no place to sit and put your drink? The Go Plate is the answer to mobile socializing. Hold your plate and drink in one hand easily, then eat, greet, cheer or just gesture wildly with the other hand.

They are not kidding. The Go Plate's YouTube page catalogues scores of (frequently drunk) fans all over America. Still not getting it? The team at Scout Branding Co. created some helpful images.

Thegoplate.com

National Chocolate Pudding Day and National Indian Pudding Day!

2012-06-27T15:58:00.000-05:00

According to CNN's Eatocracy; today, June 26 is National Chocolate Pudding Day!

Photo from CNN

The term pudding is a British one, and to the Brits, it resembles something similar to a spongy cake rather than the smooth creamy product Americans are used to.
You’ll get a different type of chocolate pudding depending on where you ask for it. In the UK and some Commonwealth countries, chocolate pudding is steamed and thickened with eggs. This gives it more of a cake-like texture. In the US, Canada and parts of Asia, the custard is thickened with a starch and then boiled, resulting in a more creamy texture.

Although the Jell-O brand started making some fruity flavors of pudding back in 1897, chocolate wasn’t introduced until 1936. At first it was called Walter Baker’s Dessert, but in 1936, the name was changed to Jell-O Chocolate Pudding.
If you’re used to the creamy, custard like version of chocolate pudding, venture out on a culinary expedition and try the British version. Who knows, maybe ‘custard diplomacy’ will become all the rage?

And, June 27 is National Indian Pudding Day

If you’re not from the Northeast, you may not be familiar Indian pudding. Here’s a hint: the “Indian” the name references the Native American population.

Photo from CNN

When the British came to America, they brought with them a love of pudding. The British version, however, resembles a really moist cake. One in particular is called a "hasty pudding." This type of pudding is made from boiling flour in milk or water until it forms a mushy porridge.

Because flour was in short supply back then, the Brits used cornmeal as a substitute. This coarse flour was referred to as “Indian” flour, hence the pudding's namesake.

Indian puddings have both sweet and savory variations, with salty meat drippings often used for the latter. For the former, the Brits use an ingredient that was in abundance in the Northeast - molasses. The result is a soft and sweet pudding perfect with a scoop of ice cream.

"Amen, let's eat." - Why barbecue matters

2012-06-20T20:19:00.000-05:00

CNN Eatocracy has an interesting article on barbecue just in time for celebrating National BBQ Day on June 23, 2012.

"Amen, let's eat." - Why barbecue matters

For many, barbecue is the ultimate leveler.

When asked about bridging racial and societal gaps in the South, Southern Foodways Alliance director John T. Edge once responded with, "... There's hope in barbecue."
Southern cookbook author Virginia Willis also believes in the power of smoked meat, adding: "BBQ exist[s] without borders. Every nation under the sun throws meat on fire."

As it turns out, chef/pitmaster Drew Robinson of Jim N Nick’s Bar-B-Q takes his cue from the same school of thought.

Five Reasons Why Barbecue is Important: Drew Robinson

1. Community
"At barbecue gatherings in by-gone eras, people probably didn’t need a reason to be reminded to get together and share each other’s time. That’s just not the case anymore. People look for reasons to maintain community and their sense of place in it. Fortunately, we have barbecue as a sort of communal elixir. Barbecue is both primal and elemental which is why it has great power to equalize people. It grounds people and roots them to their place. There’s something magical in that smoky meat that helps us find our common ground, our place at the table and our place in the community."

2. Having a good time
"I don’t think anyone seriously connected to barbecue and barbecue culture would tell you they don’t live a good life. It may be hard work, but there is never any shortage of joy and happiness over what you’re doing. Firing up the pit usually means firing up the music, cooling down the beer, telling stories of varying degrees of truthfulness and being generally satisfied just to see where the time takes you. In the event you have a whole hog and the smoke and embers carry you into the wee hours, you’ll usually find that's where some of the best times are had."

3. Lessons learned
"You learn a lot around the fire. The Pitmaster learns about technique, detail, hospitality and the patience only slow cooking can teach. Depending on the sauce served, you might learn a lot about geography and most certainly how to carry on a right and proper debate. But one thing the pit obviously can not teach is spelling. Barbecue, Barbacoa, Bar-B-Q, Bar-B-Que and for the truly deficient ... BBQ. If, I am missing one, please tweet me."

That's great, but how do you spell it? BBQ, barbecue, barbeque?

4. Eating your napkin
"There is more than one food that requires genuine physical engagement with true disregard for how your shirt looks after the meal, but for me barbecue stands at the top of the list. And while there is more than one way to eat barbecue, probably the most common method is on a bun or between two slices of white bread. There is something very magical and proletariat about wrapping a small mountain of well-sauced meat in a bun. It’s a vehicle to transport it from plate to mouth and while you make your way to the end of the bun you can use it to sop up little drops of sauce and grease from the corners of your mouth and finger tips. It’s like being a kid all over again and getting to play with your food while trying to be civil at the same time."

5. Giving thanks
"In the old days when it was hog-killing time, you’d smoke and cure the things that would get you through winter and you could save some of the fresh meat to eat as a celebration. Some folks might only have a few cuts and some folks were lucky enough to barbecue the whole hog. Either way, it was a time to give thanks for nourishment and needs being filled.
When we sit down together now, barbecue can help remind us that we need to be thankful for what we have. Hogs are one part of a food chain that have helped sustain a people and create a meaningful culture. Barbecue manifested itself as a piece of that cultural tapestry so powerfully that it even has its own subcultures. Tracing those lines back from a rack of ribs or a barbecue sandwich enjoyed with friends and family reminds us that we have a lot to be thankful for. In fact, in some households, particularly in the South, grace doesn’t end with 'Amen,' it ends with 'Amen, let’s eat.'”

50 Things to Grill in Foil: repaired link.

2012-06-08T22:46:00.001-05:00

I found an interesting article about the many uses of foil for grilling, 50 Things to Grill in Foil on Food Network.

I may have to try grilling popcorn this weekend.

Interesting Article from CNN EATocracy

2012-06-05T22:51:00.001-05:00

Chefs with Issues: Buying food is a political act

Photo from CNN.com

Very interesting article regarding how some of the choices we make when buying food could be considered a political act. At the end of the article there is an opportunity for you to vote on your beliefs. Article from CNN.com.

Just In Time for Fresh Corn Season!

2012-06-05T18:10:00.001-05:00

Photo from YAPLC Technology and Living

A friend copied me on an informational video on how to remove corn silk from fresh corn.

How to Prepare Fresh Corn on the Cob Without Those Pesky Corn Silks...

I have to try this technique this week.<p></body></p>

Leonard's Pit Barbecue - Memphis Tennessee

2012-05-31T14:33:00.001-05:00

Whenever we travel to Paragould, Arkansas we tried to make a side trip to Memphis Tennessee to try BBQ restaurants we see featured on various travel and food programs. This time we decided to visit Leonard's Pit Barbecue.

Leonard's Pit Barbecue in Memphis Tn was featured on The Food Network's Diners, Drive In and Dives - Memphis Tour.

We found this restaurant to be very much in the dive category. Knowing that they offer a lunch and dinner buffet that consists of various types of meat, catfish and various sides and desserts we were prepare not to have competition style smoked/BBQ meats, however each sample of ribs we tried was close to a leather texture due to dryness. We did enjoy the fried catfish all well as several of their vegetables. Fred thought the collard greens was the best he has ever had.

Perhaps Food Network and Robert Irvine needs to consider this place for Restaurant Impossible. Sorry Guy, we have tried many restaurants you have featured, and it is obvious we are not getting the quality you illustrate through knuckle bumps with the owners/chefs.