Hugging the Coast

Cooking With Zest: Recipes That Make the Most of Fresh Lemon, Orange, and Lime Fruit Zest

webmaster — Mon, 06 Jul 2009 11:11:07 +0000

Want to easily add a bright, sophisticated flavor to your desserts, main meals, appetizers, and breakfasts? Consider cooking with zest, the grated or minced flavorful outer part of the peel of such citrus fruits as lemons, limes, oranges, tangerines, blood oranges, clementines, and grapefruits.

To do this, lightly grate the outer surface of the fruit peel just enough to release all the wonderful flavor of the aromatic oils contained in the top layer of the fruit peel. (Just take care not to grate into the white pith of the fruit itself, which is usually bitter.)

Best of all, cooking with and flavoring your meals with zest is a great way to make the most of the peels left over when you make fresh squeezed juice for such quenching beverages as lemonade, limeade, orange juice, lemon iced tea, or fruit infused flavored water as well as such savory dishes as lemon chicken and orange pork.

(You can find some refreshing and easy to make homemade fruit drink recipe ideas to help you take advantage of the joys of fresh and seasonal fruits here.)

There are many ways to remove the zest from fruit, including using a microplane, zester, a grater, or even a vegetable peeler. If I don’t have a microplane handy, I’ll either use a grater with small holes, or using a vegetable peeler, I’ll remove the zest in strips, then mince or slice it into fine shreds.

Have a large amount of leftover fruit zest that you don’t need to use right away? You can find out how to easily freeze lemon (or any other kind of zest) here.

As you can see below, lemon zest is an extremely popular and versatile ingredient in recipes that benefit from its bright but not overwhelming citrus flavor. However, in many cases, you can substitute (or combine) the zest from such fruits with edible peels as limes, oranges, tangerines, blood oranges, clementines, and grapefruit instead, so feel free to experiment.

Cooking with zest is an easy to learn, yet highly rewarding addition to your collection of culinary skills that can help you take your soups, salads, main dishes, baked goods, desserts, and even beverages to the next level.

Enjoy!

8 Recipes From Hugging the Coast That Feature the Flavor of Zest

Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings Recipe (Uses Orange Zest)

Sesame Coconut Cod in Asian Taco Shells Recipe (Uses Lime Zest)

Sherry-Braised Hollywood Pork Rib Sandwiches With Raisins and Olives Recipe (Uses Orange Zest)

Cucumber, Apple, & Spinach Salad With Curried Pecans and Lemony Coriander Dressing Recipe (Uses Lemon Zest)

Pork and Shrimp Cabbage Rolls With Butter Poached Shrimp Recipe (Uses Lemon Zest)

Shrimp, Braised Fennel, & Apricot Medallions With Cilantro Pomegranate Tartar Sauce (Uses Lemon Zest)

Moroccan Charbroiled Lamb & Fennel Stew with 7 Seed Couscous Recipe (Uses Lemon Zest)

Firecracker Chutney Recipe (Uses Orange Zest)

24 Recipes That Use the Flavor of Lemon Zest

Rosemary and Chile-Grilled Shrimp with Lemon Zest Recipe from Serious Eats

Roast Pork Loin with Garlic, Rosemary, Anchovies and Lemon Zest Recipe from Dinner Diary

Rustic Flatbread with Wild Mushrooms, Lemon Zest, Garlic and Mint Recipe from Blue Jean Chef

Grilling: Asparagus Wrapped in Prosciutto With Lemon Recipe from Serious Eats

Slow-Roasted Shoulder of Lamb, Rubbed with Rosemary, Anchovy, and Lemon Zest from Chocolate and Zucchini

Michael Romano and Danny Meyer’s Hashed Brussels Sprouts With Lemon Zest Recipe from The Wednesday Chef

Mushroom Risotto With Lemon Zest Recipe from Cookthink

Sauteed Brussels Sprouts With Onions and Lemon Zest Recipe from Sassy Radish

Broccoli With Fettuccine, Lemon Zest and Parmesan Recipe from Cookthink

Pan Seared, Oven Roasted Freshwater Bass With Meyer Lemon Zest and Capers Recipe from Christine Cooks

Pasta with Basil, Tomatoes and Lemon Zest Recipe from Trini Gourmet

Lemon Zest and Buttermilk Waffles from Vanielje Kitchen

Cherry Jam Filled Buttermilk Pancakes Recipe from Lemon Zest

Meyer Lemon Sorbet Recipe from Simply Recipes

Buttermilk Cookies with Lemon Zest Recipe from Orangette

Iced Lemon Corn Muffins Recipe from Pie in the Sky

Lemon Buttermilk Ice Cream and Candied Lemon Zest Recipe from One Perfect Bite

Lemon Thyme Creme Brulee Recipe from Chocolate and Zucchini.com

Lemon Poppy Seed Muffins Recipe from Simply Recipes

Lemon Shortbread Recipe from Pinch My Salt

Fresh Homemade Lemon Curd Recipe from What’s For Lunch, Honey?

Vegan Blueberry Muffins Using Apple Cider Vinegar from Eggless Cooking

Kumquat Marmalade Recipe from Life’s Smorgasbord

Lemon Bars Recipe from Smitten Kitchen

12 Recipes That Use the Flavor of Orange Zest

Seared Tuna with Sesame and Orange Zest Recipe from Fresh Approach Cooking

Quick and Easy Mandarin Orange Chicken Recipe from Andrea’s Recipes

Plantain (or Moko) Baked In Orange Juice from Trini Gourmet

Chorizo Slices With Orange Zest Recipe from BeFOODied

Homemade Orange and Lemon Zest Citrus Salt from What Did You Eat?

Candied Orange Zest Recipe from Chop Chop A to Z

Apple Crisp with Orange Zest Recipe from Once Upon a Plate

Orange Sour Cream Cake With Orange Icing Recipe from Eating Out Loud

Iced Orange Cookies Recipe from Recipegirl

Cranberries with Orange Zest and Port Recipe from Andrea’s Recipes

Cranberry Jelly with Orange Zest Recipe from For the Love of Cooking

Raw Beets With Cumin Seeds and Orange Zest Recipe from One For the Table

8 Recipes That Use the Flavor of Lime Zest

Fresh Crab Salad with Lime Zest Recipe from Food and Wine

Lime Chicken Recipe from Helium

Lime Cilantro Rice Recipe from Naughty Curry

Coconut-Lime Thai Snowballs Recipe from Washington Post

Raspberry-Lime Freeze Recipe from Martha Stewart

Danish with Lime Curd and Mascarpone Cheese Recipe from The Knead for Bread

Margarita Cupcakes Recipe from Recipe Girl

Muffins with Raspberries & Lime Zest Recipe from Homemade Experiences in the Kitchen

5 Recipes That Use the Flavor of Clementine Zest

Pan Roasted Sweet Potatoes With Clementine Zest from Big Oven

Green Beans with Shallots and Clementine Zest Recipe from The Dogs Eat the Crumbs

Chocolate Clementine Cake with Hot Chocolate Sauce Recipe from MyRecipes.Com

Clementine and Olive Oil Cake Recipe from Cafe Fernando

Chocolate Clementine and Ginger Truffles Recipe from Canadian Home and Country

Please join us tomorrow to read our newest daily food feature on HuggingtheCoast.Com.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Hugging the Coast.Com Week in Review: June 29th to July 5th

webmaster — Sun, 05 Jul 2009 05:00:35 +0000

Here’s a look back at the posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 6/29/2009-7/5/2009

Monday: Instant Gratification Macaroni and Cheese Recipe: Baked Macaroni Flavor Without Using the Oven

Tuesday: June Adventures in Food Blogging: The Most Popular Recipes and Articles on Hugging the Coast

Wednesday: Celebrate the 4th of July With These Wonderful Red, White, and Blue Recipes

Thursday: Interesting Presidential Food Trivia and Facts to Celebrate the 4th of July

Friday: Fish For Friday Recipe: Melt in Your Mouth Creamy Crab Croquettes

Saturday: Weekend Video Spotlight: Culinary Fireworks to Celebrate the 4th of July

Sunday: You are here

Please join us tomorrow to read our newest food article on Hugging the Coast, Cooking With Zest: Recipes That Make the Most of Fresh Lemon, Orange, and Lime Fruit Zest.

Weekend Video Spotlight: Culinary Fireworks to Celebrate the 4th of July

webmaster — Sat, 04 Jul 2009 06:57:10 +0000

If you enjoy watching fireworks as much as we do, you won’t want to miss watching the fun, stop motion animated film below that celebrates the sounds and sights of a good firework display…reenacted using such nostalgic childhood foods as candy corn, M&Ms, Good and Plenty candies, and Peeps!

You can see the humorous film by the award winning folk at PESfilm below (or here). Enjoy!

Also in the name of culinary nostalgia, below is another PESfilm video which works as a visual homage to such beloved retro video games as Centipede, Frogger, Asteroids, Space Invaders, and Pac Man, featuring such foods as cupcakes, pretzel rods, fried eggs, pizza in place of the traditional game pieces.

Have a Great Independence Day!

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

Fish For Friday Recipe: Melt in Your Mouth Creamy Crab Croquettes

webmaster — Fri, 03 Jul 2009 05:51:50 +0000

Here’s a delicious and wonderful melt in your mouth recipe for Creamy Crab Croquettes from the folks at Chubby Hubby.

Ingredients:

130g fresh crabmeat
110g onion, finely chopped
1 tablespoon vegetable oil
1 large hard-boiled egg, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Flour, one egg and panko for battering the croquettes

Vegetable oil for deep frying

30g unsalted butter
30g flour
360ml whole milk, warmed

How to Make Creamy Crab Croquettes

See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: Culinary Fireworks to Celebrate the 4th of July.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)

Interesting Presidential Food Trivia and Facts to Celebrate the 4th of July

webmaster — Thu, 02 Jul 2009 10:30:08 +0000

As we move closer to the 4th of July and look forward to all the delicious food that will be served throughout the holiday weekend, it’s good to remember the important part that food has played in our nation’s history; from the Boston Tea Party to the coalition building ice cream socials held at the White House by President James Madison’s wife, Dolly.

In honor of its crucial role, today we’ve decided to focus on the foods enjoyed (or endured) by four Presidents whose lives began or ended on Indpendence Day.

The presidents are John Adams, Thomas Jefferson, and James Monroe; three Presidents who all died on the Fourth of July. The final President is Calvin Coolidge, the only U.S. President to actually be born on the 4th of July.

(Looking for red, white, and blue recipes for the 4th of July? You won’t want to miss yesterday’s delicious post!)

Enjoy!

1. Surviving a Health Crisis and Dreaming of Food: Second President of the United States John Adams

Before the modern smallpox vaccine was invented, getting an innoculation was a somewhat risky and highly inconvenient process (though far less risky and inconvenient than contracting the disease itself, which had a high mortality rate).

However, those intending to undergo the smallpox innoculation process, had to plan weeks in advance for the interruption caused by the sickness that invariably followed.

A few days after being innoculated, patients took to their beds as their bodies were wracked by fevers and body aches followed by weakness. After about a week or two of this, most felt well enough to resume their normal lives, although it was common for patients to be quarrantined for as much as a month after the innoculation.

Adding to the inconvenience, was the fact that most doctors required their prospective smallpox innoculees to prepare their systems for the ordeal by taking such popular cathartic remedies as mercury, senna, and castor oil the week before they were innoculated.

Even worse, before the innoculation, and for weeks afterward, most patients were restricted to a very limited diet of milk, bread, pudding, and rice.

As it says in John Adams: A Life by John E. Ferling:

“John (Adams) began his tribulations at home on a Sunday in April…he retreated to his room with his brother Peter Boylston, who also was to be innoculated.

For a week they stayed indoors, sticking to their meager preparatory diet, taking mercury tablets and smoking ipecacuanha, an exotic plant that possesed emetic, diaphoretic, and purgative properties.

…when he was discharged by the infirmary in May, John celebrated with a meal of two and one-half dozen oysters, washed down with Malaga, a strong, sweet dessert wine.”

Ipecacuanha is the fun plant whose root is now used to make syrup of ipecac, a medicinal remedy used to induce vomiting, so you can imagine what a relief it must have been to John Adams when he no longer had to assault his system with it. (Not to mention the mercury!)

I’ll bet he must have fantasized about those oysters a thousand times while he was stuck in quarrantine.

2. The President Who Made Macaroni and Cheese Trendy: President Thomas Jefferson, Third President of the United States (and First Foodie)

When you think of French cooking, you might think of such dishes as foie gras, coq au vin, and bouillabaisse but do you ever think of macaroni and cheese?

Now widely considered to be as American as apple pie, in Thomas Jefferson’s day, macaroni and cheese was the exotic dish that Jefferson helped popularize when he brought back a macaroni machine (and a recipe) from France.

As it says in the Good Housekeeping Great American Classics Cookbook by Beth Allen and Susan Westmoreland:

“Thomas Jefferson returned from Europe with a recipe for homemade noodles…his writings even included drawings and a detailed description of a pasta machine that shaped the dough into tubes. Following a visit to a cheese dairy, Jefferson brought back notes on cheese making, and had Parmesan shipped to Virginia from Italy.”

Blessed with a keen intellect, an inventive mind, and an appreciation for good food and wine, Jefferson wrote during a stay in Aix, “I am now in the land of corn, wine, oil, and sunshine. What more can man ask of heaven?”

3. Fifth President of the United States James Monroe: A First Family of Party Poopers and a Wedding That Ends in Death

A joyous occasion, weddings are usually a time for people to gather and celebrate with their families and friends as they encourage the newlyweds to officially start their new lives together. Not so with the Monroe family.

During her reign as the wife of James Madison, fourth President of the United States, Dolley (also spelled Dolly) Madison is still considered by historians to have been the most charming and welcoming First Lady in White House history, which made her a tough act for her successor Elizabeth Monroe to follow.

So she didn’t, passing most of her duties to her oldest daughter Eliza Monroe instead.

Hiding behind an elaborate web of protocol and her mother’s presumed invalidism, Eliza set a highly formal, (some might say funereal) tone to their White House entertaining with invitations strictly rationed and many formerly welcome White House guests feeling thoroughly snubbed.

Needless to say, when it was time for baby sister Maria Hester Monroe and her fiance Samuel Gouverneur to marry, any half-hearted attempts to resurrect the party spirit failed.

As author Doug Wead says here on WhiteHouseWeddings.com:

“When older sister, Eliza Monroe Hay, learned that the young lovers were busily making plans and that a Russian diplomat had actually inquired when diplomats might ‘pay their respects,’ Eliza was roused to action. Claiming that affairs of state and protocol trumped any of the young couple’s wedding ideas she successfully took charge of the event. By the time Eliza was finished, ‘not even the cabinet was invited.’

Samuel Gouverneur would deeply resent this wound to his young bride. Shouldn’t she be allowed to make her own decisions and invite whom she wished? But with the reclusive First Lady approving each move, Eliza prevailed. The wedding of Maria Hester Monroe became yet another casualty in their ongoing war with Washington.

Eventually, with the likely interference of the President himself, arrangements were finally made for two wedding receptions the week following the ceremony, but the senior Monroe women gleefully succeeded in bumping the despised diplomatic corps out of these as well.”

On the night of the newlyweds’ first wedding ball, host and war hero Commodore Stephen Decatur seemed strangely preoccupied…for a very good reason.

As Doug Wead goes on to write:

“(Decatur) had rashly accepted a duel with a navy rival whom he had been disparaging for years as a coward. His opponent, he believed had avoided the War of 1812 by hiding in Europe. The following Wednesday, the two men lay on the ground next to each other, both wounded…the mortally-wounded body of Stephen Decatur would be carried back to that very drawing room where the newlyweds celebrated and within hours he would die.”

And you thought your parties had awkward moments!

4. Thirtieth President of the United States Calvin Coolidge: the President Whose Wife Was Legendary For Her Tough Crusts and Hard Biscuits

In these days of junk and convenience foods, it’s all too easy to romanticize the past and assume that everyone in “the good old days” was a naturally talented cook and baker who knew their way in the kitchen, but this was definitely not the case.

As it says in the book, Presidential Wives by Paul F. Boller:

“…(Grace Coolidge) was no great shakes with baking, as she freely admitted. To tease her, (Calvin) Coolidge sometimes dropped her biscuits to the floor and stamped his foot as they landed to emphasize the weight.

…the first time she made apple pie, the crust was so tough that neither of them could get the pie down at dinner. But when two friends dropped by for a visit that evening, Coolidge insisted they have some dessert and out of politeness, they managed to get through the pie. When they finished it, he twinkled, “Don’t you think the Road Commissioner would be willing to pay my wife something for her recipe for pie crust?”

Calvin Coolidge was the son of a farmer and cheesemaker. In 1890, The Plymouth Cheese Factory was established by Calvin Coolidge’s father (as well as several other farmers) to make a special kind of granular curd cheese from the milk of their cows. Still in operation today in Plymouth, Vermont, The Plymouth Cheese Factory is known for the 3000 pounds of artisanal cheeses it produces each month.

Please join us tomorrow to read our newest Fish For Friday Recipe: Melt in Your Mouth Creamy Crab Croquettes on HuggingtheCoast.Com.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Celebrate the 4th of July With These Wonderful Red, White, and Blue Recipes

webmaster — Wed, 01 Jul 2009 08:00:47 +0000

Whether you call it Independence Day or the 4th of July, this summer holiday stretches through a freedom filled weekend full of cookouts, picnics, barbecues, ballpark food, and the pursuit of happiness that comes from a perfect combination of good friends, family, full bellies, and (hopefully) good weather.

Here’s some delicious and memorable recipes to help you celebrate all the historical and patriotic traditions of the holiday so you can set off some culinary fireworks of your own…enjoy!

Three Delicious Fourth of July Recipes from Hugging the Coast

Stars and Stripes Chicken Recipe

Red, White, and Blueberry Cobbler Cake Recipe

Delicious Firecracker Chutney Recipe Featuring Sweet Oranges, Dried Cherries, Ginger, and Honey

Wonderful July 4th Recipes From Other Food Blogs and Websites

Red, White, and Blue Potato Salad Recipe from Recipe Girl

Red Meat, White Rolls, & Blue Cheese: Blue Cheese Burgers for the 4th of July from Laura Rebecca’s Kitchen

Red, White, and Blue Pasta Recipe from Examiner.Com

Red, White, and Blue Sangria Recipes from Wasabi Bratwurst

Red, White, and Blue Patriotic Shot Recipe from eCurry

A Red, White, and Blue Dessert (Based on the English Dessert Eton Mess) from Just Hungry

Strawberry-Blueberry Tapioca Parfaits from Fat Free Vegan Kitchen

Rum Soaked Red White & Blue Trifle Recipe from The Gourmet Foodie Blog

Red, White, and Blue Cupcakes Recipe from Cookies and Cups

Red, White, and Blue Strawberry Shortcake Recipe from AllRecipes.Com

Red, White, and Blue Cloud Cake Recipe from Vintage Victuals

Red, White, and Blue Finger Jello from Recipe Girl

Red, White, and Blue Fruit Terrine Recipe from Fat Free Vegan Kitchen

Sweet Cherry Jam Recipe from The Hungry Mouse

Red, White, and Blue Delight Dessert Recipe from Family Fun

Red, White, and Blue Rice Krispies Stars Recipe from The Life and Loves of Grumpy’s Honeybunch

Red, White, and Blue Velvet Sandwich Cakes from The Food Addicts

Red, White, and Blue Obama Bars Recipe from The Food Librarian

Please join us tomorrow to read our newest daily food feature on HuggingtheCoast.Com: Interesting Presidential Food Trivia and Facts to Celebrate the 4th of July.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

June Adventures in Food Blogging: The Most Popular Recipes and Articles on Hugging the Coast

webmaster — Tue, 30 Jun 2009 05:00:13 +0000

Here’s 2 regularly updated lists of the 20 most popular blog posts on Hugging the Coast (so far) last month as well as in HuggingtheCoast.Com’s history…enjoy!

The Top Posts of June 2009

1. 11 Gourmet Grilled Cheese Sandwich Recipes and Ideas to Add Deliciousness to Your Day

2. 9 Gourmet Grilled Cheese Sandwich Recipes to Celebrate National Grilled Cheese Month

3. 16 Refreshing Summer Fruit Drink Recipes and Ideas to Help You Cool Off and Quench Your Thirst

4. 20 Delicious Recipes For Gourmet Salads Without Mayo

5. Food Poems Good Enough to Eat for National Poetry Month

6. Gourmet Grilled Cheese: Southern Style Crab Grilled Cheese Melt Sandwich Recipe

7. Weekend Video Spotlight: How to Make Homemade Grilled Brick Oven Pizza on Your BBQ Grill

8. Mayo Free Salad Ideas: Mediterranean Garlic Hummus Potato Salad Recipe

9. 75+ Recipes From James Beard Award Winning Chefs

10. A Trio of Gourmet Cole Slaw Recipes

11. Mexican Guacamole Onion Soup With Cheesy Tostadas Recipe

12. Dr. Seuss Inspired Recipe (and Silly Food Poem): Green Eggs and Ham Salad

13. 7 Gourmet Macaroni and Cheese Recipes From the 2008 Tilamook Contest Winners

14. Gourmet Grilled Cheese: Monterey Muenster Mash Grilled Cheese Recipe

15. Spoil Dad With These Father’s Day Ideas and Recipes For the Special Man in Your Life

16. Million Dollar Winning Contest Recipes from the Pillsbury Bake-Off

17. Celebrate National Iced Tea Month With These Delicious Sweet (and Unsweet) Tea Recipes

18. Election Special: The Barack Obama Hot Dog!

19. Fish For Friday Recipe: Seafood Risotto for Friends

20. Mayo Free Salad Ideas: Quick and Easy Kimchi Macaroni Salad Recipe

Also, here’s a helpful list of all previous daily blog posts on HuggingtheCoast.Com…over 550 so far!

Please join us tomorrow to read our newest daily food feature on HuggingtheCoast.Com: Celebrate the 4th of July With These Wonderful Red, White, and Blue Recipes.

Instant Gratification Macaroni and Cheese Recipe: Baked Macaroni Flavor Without Using the Oven

webmaster — Mon, 29 Jun 2009 05:00:15 +0000

1 non-stick pan + no oven + no waiting + no mess = 1 delicious, easy, super-fast, jones-satisfying mac and cheese!

If you have some pre-cooked pasta in the fridge (always a good idea) and some finely-shredded cheese you’re in business. The eggs, breadcrumbs, and paprika give it 85% of that oven-baked taste in, oh, maybe 15% of the time — about 7 minutes total! You don’t have to be Ramanujan to do the math on this one!

Make this in a skillet or large saute pan; it will work better and cook faster than in a saucepan. Add in or top with any of your favorite things (bacon is always a good choice!)

Here’s how to make the Instant Gratification Macaroni and Cheese:

Ingredients:

1/4 cup unflavored breadcrumbs (regular, fresh, or panko is fine)
Pinch of seasoned salt
3 Tbsp butter (or 2 Tbsp butter & 1 Tbsp bacon drippings, if you have some)
6 cups cooked pasta (any leftover pasta works well)
1/8 tsp white pepper
Pinch of onion and/or garlic powder (optional)
4 large eggs, beaten with 2 Tbsp half & half or milk
2 cups finely shredded cheese (I used a Mexican four-cheese blend)
Paprika for dusting (preferably Spanish smoked paprika)

PREPARATION:

In a large skillet, toast the breadcrumbs with a pinch of seasoned salt over medium heat until toasty and fragrant. Remove and set aside.

Melt the butter in the pan over medium heat, add the pasta, pepper, and onion/garlic powders, if using. Toss well to coat.

Pour in the eggs, allow them to set up for a minute, then add the cheese and stir (not too much, though; you want the eggs and the cheese to form a firm sauce but not get stringy and scrambled.)

Remove from heat and serve, sprinkled with the paprika and the toasted bread crumbs. (Alternately, you can mix the crumbs in just before serving.)

Serves 4 or more.

Enjoy!

Please join us tomorrow to read our special end of the month feature Adventures in Food Blogging: June’s Most Popular Recipes and Articles, to help you find culinary inspiration for your summer cooking as well as the approaching 4th of July holiday.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Hugging the Coast.Com Week in Review: June 22nd to June 28th

webmaster — Sun, 28 Jun 2009 08:46:30 +0000

Here’s a look back at the posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 6/22/2009-6/28/2009

Monday: Perfect for a Picnic: Zesty Shallot Deviled Eggs Recipe

Tuesday: Weird, Wacky, and Fun Ways to Make Grilled Cheese Sandwiches

Wednesday: Easy Cauliflower and Bacon Pasta With Carmelized Onions Recipe

Thursday: New Vidalia Onion Brochure Features Hugging the Coast Onion Ring Recipes!

Friday: Fish For Friday Recipe: Grilled Shrimp Cocktail

Saturday: Weekend Video Spotlight: How to Make Yerbe Mate, a Delicious Drink to Share With Friends

Sunday: You are here

Please join us tomorrow to enjoy our new recipe for Instant Gratification Macaroni and Cheese.

Weekend Video Spotlight: How to Make Yerbe Mate, a Delicious Drink to Share With Friends

webmaster — Sat, 27 Jun 2009 05:00:58 +0000

Here in South Carolina (as well as throughout America), Governor Mark Sanford’s mysterious disappearance over Father’s Day weekend and subsequent return from South America have kept both Sanford and Argentina in the news.

Of course, ever since the full news story broke, I’ve been driven to drink…yerbe mate.

Popular in Argentina, Uruguay, and Paraguay, yerbe mate is an extremely popular beverage which is served throughout the year, much like sweet tea (also known as iced tea) is served in the American South.

EstesMom1 has made an interesting video which shows you how to make and drink yerbe mate, which you can see below (or here). Enjoy!

If you’d like to find out more about the delicious cuisine of Argentina and Uruguay, you might want to visit From Argentina With Love and Sweets Foods , two excellent South American food blogs that celebrate the joys of asado, dulce de Leche, facturas, faina, empanadas, locro, and (of course) yerbe mate.

President of Uruguay Tabare Vazquez Receives U.S. President George W. Bush With Asado a la Parrilla (Wikipedia Commons Image).

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

Fish For Friday Recipe: Grilled Shrimp Cocktail

webmaster — Fri, 26 Jun 2009 09:44:21 +0000

Here’s a delicious cookout friendly recipe for Grilled Shrimp Cocktail from the folks at Smitten Kitchen. Happy grilling!

Ingredients:

3 lbs of Jumbo Shrimp
1 cup ketchup
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ancho or other mild chili powder
Pinch cayenne pepper
1 tablespoon juice from 1 small lemon (we use more)

How to Make Grilled Shrimp Cocktail

See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: How to Make Yerbe Mate, a Delicious Drink to Share With Friends.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)

New Vidalia Onion Brochure Features Hugging The Coast Onion Ring Recipes!

webmaster — Thu, 25 Jun 2009 05:00:28 +0000

The deliciously addictive Vidalia onion, bacon, & cranberry pinwheel appetizers below are ideal for celebrations. How do I know this? Because I made them to celebrate the release of the Vidalia Onion Committee’s new promotional brochure, which features three onion ring recipes from…yours truly!

Yep, three out of the four recipes in the brochure are originals from Hugging The Coast, and the fourth comes courtesy of Top Chef contestant & Good Stuff Eatery restaurateur Spike Mendelsohn!

To say that I’m thrilled and honored is an understatement; I really didn’t know what to do with myself when these came in the mail, but cooking seemed to be the most logical response!

My thanks go out to Wendy Brannen of the Vidalia Onion Committee, for finding our site and choosing these recipes. Look for the new brochure soon in a supermarket near you, or you can see the online version of the Vidalia onion brochure here.

Here’s how to make the Vidalia Onion, Bacon, and Cranberry Pinwheels:

Ingredients:

8 oz pepper bacon
3 cups diced Vidalia onions
1/4 cup dried cranberries
1 Tbsp + 1 tsp red wine vinegar
1/4 tsp salt
1 Tbsp butter
2 Tbsp diced pimentos
1 scallions (green part only), minced (about 2 Tbsp)
1 – 8oz can Pillsbury ‘Recipe Creations’ crescent dough sheet
1 cup shredded medium cheddar or colby

PREPARATION:

Cut bacon into approx 1/4 inch bits (wet kitchen shears are best for this) and fry until crisp. Remove bacon pieces and set aside. Drain off all but 2 Tbsp of the oil and saute the onions over medium-low heat for 20 minutes, stirring frequently.

Add the dried cranberries, wine vinegar, salt, and butter; cook for 5 more minutes. Remove from heat, add pimentos, scallions, and reserved bacon. Adjust salt.

Preheat oven to 375 degrees. Unroll the crescent dough sheet on a lightly floured board or non-stick surface (a silicone baking mat works well) with one of the long edges closest to you — in other words, lay the dough out in ‘Widescreen Format’

Spread the cheese evenly from side to side and to the bottom edge; leave an inch of space along the top edge. Spread the onion/bacon mixture evenly over the cheese. Carefully roll the dough up from the bottom edge (rolling away from you), taking care not to tear the dough.

Cut the dough in 3/4 to 1 inch slices with a sharp wet knife and place on a baking pan lightly coated with cooking spray. Bake at 375 degrees for 15 minutes or until pinwheels are golden brown. Allow to cool on a baking rack for 5 minutes. Makes approximately 18 appetizers.

Enjoy!

Please join us tomorrow to read our newest Fish For Friday Recipe: Grilled Shrimp Cocktail.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Easy Cauliflower and Bacon Pasta With Carmelized Onions Recipe

webmaster — Wed, 24 Jun 2009 05:00:36 +0000

At the end of a long, harried, and hurried workday, wouldn’t it be nice to have your relaxing evening at home begin with the smell of bacon? Bacon is a happy smell; it’s the smell of weekend breakfasts at home which, as states of mind go, is preferable to just about any other I can think of.

This meal starts with bacon, and ends with a pleasant sigh as you remember fondly the comforting flavors of slow-cooked onions, cauliflower, rosemary, parmesan cheese — and the aforementioned bacon — as they merged so perfectly with the texture of the buttery pasta. Ah yes, the day just got a whole lot better now, didn’t it?

Take your time as you make this dish. You want the cauliflower and onions to cook the old way, slowly, unhurriedly, so that they soften and caramelize and reward you with mellow flavors that no quickie stir-fry can ever approach. Have a glass (or two) of your favorite wine while you make this. Put your feet up between stirrings. Exhale the rush of day – and inhale the calm of evening.

Here’s how to make the Easy Cauliflower and Bacon Pasta With Carmelized Onions:

Ingredients:

6 oz thick cut bacon or pancetta
1 large onion, chopped
2 large cloves garlic, minced
1 lb cauliflower florets (thawed frozen cauliflower is fine)
2 Tbsp chicken stock or water
1 tsp dried rosemary, lightly crushed
1/2 tsp red pepper flakes
1/4 tsp salt
8 oz penne or other pasta
2 Tbsp butter
1 Tbsp minced parsley
1/4 cup grated parmesan

PREPARATION:

Cut the bacon into 1/2 inch pieces and saute over medium heat in a large skillet until crisp. Remove the bacon pieces and pour off all but 2 Tbsp of the bacon fat. Add the onions and garlic to the pan and cook slowly until onions are softened and transparent.
Stir in the cauliflower, rosemary, red pepper flakes, and salt. Cover and cook slowly over medium-low heat 20 – 30 minutes, stirring occasionally, until cauliflower is very soft and onions are nearly dissolved. (Add a little more chicken stock or water if cauliflower gets too dry.)

While the cauliflower is cooking, cook the pasta in salted water according to package directions. Drain and keep warm.

To serve, toss the pasta with the butter, parsley and parmesan. Distribute the pasta among the serving plates and mound the cauliflower on top.

Serves 4 as a pasta course or 2 as a meal.

Enjoy!

Please join us tomorrow to read our newest daily food feature, New Vidalia Onion Brochure Features Hugging The Coast Onion Ring Recipes! (Plus enjoy a new recipe for Delicious Vidalia Onion, Bacon, and Cranberry Pinwheels.)

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Weird, Wacky, and Fun Ways to Make Grilled Cheese Sandwiches

webmaster — Tue, 23 Jun 2009 12:33:38 +0000

They say that necessity is the mother of invention! Here’s a few off the wall, wonderfully weird, wacky, and fun ways some people make grilled cheese sandwiches which we hope will help spark a few new (and perhaps exciting) ideas for making grilled cheese of your own!

As always, when adding new cooking techniques to your culinary repertoire, don’t forget to exercise basic caution to stay safe in the kitchen.

Enjoy!

How to Make a Grilled Cheese Sandwich With an Iron:

This is an easy and fun way that anyone can enjoy delicious grilled sandwiches; whether you’re craving some comfort food in your hotel or motel room when you’re traveling on the road, cooking in your college dorm, or just for the novelty of it.

You’ll want to use the highest setting on your iron (I find the Cotton setting works best), get some foil to insulate the heat around the sandwich, and use a clean towel to work as a burn resistant ironing surface if you aren’t doing this on an ironing board.

On some irons, there’s a setting where the iron automatically shuts itself off periodically to avoid overheating, so you might want to occasionally lift the iron away from the foil surface so its sensors don’t tell the iron to stop providing the necessary heat you need to achieve grilled cheese goodness.

In most cases, a small travel iron will work too, though it will take longer to grill the bread than a standard iron does.

In the video below, Chef John of FoodWishes, used the iron in his Vegas hotel room to make a cheesy in-room snack. In his variation of grilled cheese made with an iron, Chef John grabs some butter packets, mayo, a plastic knife (or you could use your own portable Swiss Army knife), and some foil from the hotel’s restaurant/snack area to make a grilled cheese ham sandwich. The mayonnaise is optional, but is used to add a richer flavor to the sandwich.

As you will see, for the best results and more even toasting, a single layer of foil works best.

The Art of Grilled Cheese Sandwich Making on a Heat Press:

In the video below, two guys from F&M Expressions make easy office grilled cheese sandwiches at work using a Hotronix Heat Press, a device more commonly used in the print and sign making industry to imprint custom designs and logos on t-shirts, caps, mugs, posters, sign boards, and jigsaw puzzles.

Here, they use their heat press to make five personalized grilled cheese sandwiches at a time for everyone in their office using wax paper (although some prefer to use a silicone sheet instead) and of course, buttered bread and cheese.

How to Make a Grilled Cheese Sandwich With a Blowtorch (or Kitchen Cooking Torch)

While the video below won’t show you how to make your favorite grilled cheese recipes using a blowtorch, if you already know how to make grilled cheese in a skillet, after watching this it’s easy enough to extrapolate how to make grilled cheese using a standard issue propane blowtorch.

(The kind you find at any hardware store for $20-$30…about the same price as a kitchen cooking torch, but with noticeably faster results.)

In the video, Dr. Kiki Sanford explains the basics of using a propane blowtorch in your kitchen; showing how to brown a creme brulee, make roasted peppers and corn as well as to toast nuts, as well as to make pineapple topped with carmelized sugar:

Video Demonstrating How to Use a Blowtorch for Cooking in the Kitchen

How About a Virtual Grilled Cheese Sandwich? Making a Cheese Grilled Sandwich Sim for the Sims 2:

Here’s one way to make all the grilled cheese sandwiches you want and not gain an ounce…by creating a gaming character who loves to cook virtual grilled cheese sandwiches in the Sims 2 life simulation computer game.

According to this video, even though you won’t gain weight, like a modern day Dorian Gray, your grilled cheese obsessed character will.

Additionally, once you setup the special grilled cheese sandwich aspiration sim, his motivation to frequently make grilled cheese may also put him into conflict with other characters who don’t share his culinary aspirations, perhaps negatively affecting his love life (and his taste in wall art).

Worst of all, if you deprive him of all the grilled cheese he wants he will find himself bitterly bemoaning his grilled cheese sandwich free state.

I think I know how he feels!

Looking for some delicious gourmet grilled cheese sandwich recipes and ideas that are cooked conventionally? (What, no blowtorch!) You won’t want to miss these tasty and inspiring posts:

11 Gourmet Grilled Cheese Sandwich Recipes and Ideas to Add Deliciousness to Your Day

9 Gourmet Grilled Cheese Sandwich Recipes to Celebrate National Grilled Cheese Month

Weekend Video Spotlight: How To Make A Gourmet Grilled Cheese Sandwich

Please join us tomorrow to read our newest daily food feature on HuggingtheCoast.Com: A Recipe For Easy Cauliflower and Bacon Pasta With Carmelized Onions.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Hot Iron by Mike Neilson.)

Perfect for a Picnic: Zesty Shallot Deviled Eggs Recipe

webmaster — Mon, 22 Jun 2009 05:00:53 +0000

Along the road to perdition, there are many snack food stands.

Some might find this surprising, but consider for a moment how long the lines must be, and since tailgate barbeque parties would be in poor taste they aren’t allowed. So for the convenience of the Damned, a variety of refreshments are available which help ease the transition from a life of sinful indulgence and wanton excess to an eternity of wailing, teeth-gnashing, and fiery torment.

I recently returned from a cook’s tour of the Underworld and was so impressed with these fiendishly good eggs that I’d like to share my version of them with you. Deviled eggs have long been a beloved staple of Southern cuisine, though they tend to be on the mild side. These somewhat more incendiary eggs (from way further “south”) are equally delicious, but there are several caveats to consider:

1. These eggs are unrepentant. If you ask them very nicely if they’d mind serving as an appetizer at your next church luncheon, they’re likely to give you a contemptuous sneer and declare: “Non serviam”

2. They are not for the faint of heart, the wan of spirit, or the tender of tongue. They take no prisoners, give no quarter, and request none. Use caution when dispensing to the elderly or infirm. Keep out of reach of children.

3. Despite their fiery nature, they can be subtly seductive. If there are any leftovers, you’re likely to hear their insidious whispering from within the darkened refrigerator, even many rooms away, as they inveigle you. “C’mon, have just one more; we won’t bite you,” the syrupy voice will lie, “We promise…”

Here’s how to make the devilishly delicious Zesty Shallot Deviled Eggs:

Ingredients:

2 slices white bread, crusts removed
2 tbsp milk
12 hardboiled eggs
1/4 cup mayonnaise
1 Tbsp minced pickled jalapeno pepper
2 Tbsp minced shallot
1 Tbsp yellow mustard
1 tsp horseradish
2 tsp hot sauce (preferably Crystal)
1/2 tsp cayenne pepper
1/4 tsp white pepper
Paprika for dusting
Green parts of scallion, cut on the bias into thin shreds
Small capers (optional)

PREPARATION:

Cut or gently tear the bread into small bits and place in a mixing bowl. Pour the milk over the bread and stir to coat.

Cut the eggs in half lengthwise; remove the yolks to the mixing bowl and transfer the whites to your serving platter. Gently mash the yolks to a fine texture, incorporating the bread as you go. Add the next eight ingredients (through white pepper), and mix thoroughly but gently. Taste for salt and add a pinch or two if needed.

Pipe or spoon the mixture into the egg whites. Dust with paprika and decorate as desired with scallions & capers (minced fresh chives are also good.)
Makes 24 appetizers.

Enjoy!

Please join us tomorrow to read our newest daily food feature on Hugging the Coast: Weird, Wacky, and Fun Ways to Make Grilled Cheese Sandwiches.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Hugging the Coast.Com Week in Review: June 15th to June 21st

webmaster — Sun, 21 Jun 2009 05:00:46 +0000

Here’s a look back at the posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 6/15/2009-6/21/2009

Monday: 16 Refreshing Summer Fruit Drink Recipes and Ideas to Help You Cool Off and Quench Your Thirst

Tuesday: Celebrate National Iced Tea Month With These Delicious Sweet (and Unsweet) Tea Recipes

Wednesday: Read a Cookbook for Free: The U.S. Navy Cookbook of 1920

Thursday: Spoil Dad With These Father’s Day Ideas and Recipes For the Special Man in Your Life

Friday: Fish For Friday Recipe: Thai Coconut Curry Mussels

Saturday: Weekend Video Spotlight: How to Grill Shrimp, Tuna, and Salmon for a Delicious Seafood Cookout

Sunday: You are here

Please join us tomorrow to read our new recipe for Perfect for a Summer Picnic: Our Zesty Shallot Deviled Eggs Recipe, which will add a flavorful touch to any picnic, cookout, or dish to pass community event.

Weekend Video Spotlight: How to Grill Shrimp, Tuna, and Salmon for a Delicious Seafood Cookout

webmaster — Sat, 20 Jun 2009 05:00:22 +0000

Just in time for cookout season: World champion pitmaster, Chris Lilly, of Big Bob Gibson’s Bar-BQ in Decatur, Alabama has made an interesting video which will show you how to easily and confidently grill such popular seafood as salmon, tuna, and shrimp on skewers on your BBQ grill or outdoor firepit.

You can see it below (or here). Enjoy!

Love to grill but find lighting your charcoal briquettes a bit challenging? Below is another video by Chris Lilly where he shows you how to easily light your charcoal three different ways.

The first way he demonstrates shows the use of a charcoal chimney, a two tier metal cylindar where you place the charcoal in the top chamber and crumpled non-glossy paper (newspaper is ideal) in the lower half.

The second charcoal lighting method he shows is the popular lighter fluid method. Chris stresses that to make sure all the lighter fluid gets burned off so its chemical flavor does not transfer to the food, you must light the doused charcoal right away, rather than waiting for the lighter fluid to soak in.

The third method he uses is the electric charcoal starter.

This charcoal grill lighting video also shows you how to light your charcoal so you can make a large, single zone fire for those times when you’re grilling for a large number of party guests, then goes on to demonstrate how to setup a two zone fire that allows you to do fast, hot, direct grilling in one zone with slower, indirect cooking in the other.

The indirect grilling method comes in handy when you’re working with larger cuts of meat or when you need to slow down the heating of an almost cooked ingredient. He also shows how to use your damper to best control the temperature and cooking speed of your food.

Finally, he shows how vertical smokers work. Smokers are great when you want to cook large cuts of meat low and slow (as in the case of delicious pulled pork barbecue) while keeping the meat moist and juicy.

You can see Chris Lilly’s Six-Time World Championship Pork Shoulder Recipe here.

Enjoy!

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

Fish For Friday Recipe: Thai Coconut Curry Mussels

webmaster — Fri, 19 Jun 2009 05:00:56 +0000

Here’s a delicious and easy savory Thai recipe for Thai Coconut Curry Mussels which features a delightfully slurpable broth from the folks at Phoo-D.

Ingredients:

One 1 1/2-inch piece of fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra-virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapeños, halved, seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 kefir lime leaves, slightly torn to release flavor
1 Tablespoon chopped Thai basil
One 12-ounce can evaporated skim milk
1/2 cup unsweetened coconut milk (do not use low-fat)
3 pounds mussels, scrubbed and debearded
2 tablespoons fresh lime juice
Kosher salt

Garnish Ingredients:

1/3 cup coarsely chopped cilantro
1/4 cup chopped Thai basil
Lime wedges, for serving

How to Make Thai Coconut Curry Mussels

See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: How to Grill Shrimp, Tuna, and Salmon for a Delicious Seafood Cookout.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)

Spoil Dad With These Father’s Day Ideas and Recipes For the Special Man in Your Life

webmaster — Thu, 18 Jun 2009 09:10:25 +0000

Sunday, June 21st is Father’s Day, the day those of us who are lucky enough to still have their fathers (whether birth, adopted, or stepfather) take a moment to honor the love, sacrifices, and contributions they’ve made for us throughout our lives.

This year, during this challenging economy, why not give the special men in your life (father, husband, grandfather, brother, son, mentor, father-in-law, or expectant father) a delicious and thoughtful homemade Father’s Day gift instead of (or if you must) in addition to the usual tie?

Here’s some breakfast, lunch, and dinner and party ideas to help you make Father’s Day a bit more special and memorable. Let’s make this Father’s Day a no-tie zone!

A Few Father’s Day Friendly Ideas and Recipes From Hugging the Coast

Let’s Start With Breakfast in Bed!

Italian Farmhouse Eggs on Rosemary Fry Bread Breakfast Recipe. Sophisticated, but surprisingly easy to make.

Southern Style Pimento Cheese Eggs Recipe. A breakfast idea that captures the grace and ease of the South.

Easy Southern Fry Bread Biscuits Recipe. These cook up in less than a minute!

Sailor’s Eggs (or Eggs in a Nest) Recipe. So easy, even the kids can help make this one (with proper supervision)!

Homestyle Pumpkin Pancakes. If the way to a man’s heart is through his stomach, then these pancakes definitely belong on the map.

Quick Bacon and Cheese Pretzel Breads Recipe and Quick Cinnamon Granola Breakfast Mini Pretzels Recipe. Because pretzels in the morning are a wonderful idea he won’t soon forget!

Creamy Cottage Cheese and Muenster Omelette Recipe. Comforting and filling.

Planning An Outdoor Party, BBQ, or Cookout for Father’s Day Weekend? Here’s Some Inspiration to Get You Started

Quick and Easy Kimchi (Kimchee) Macaroni Salad Recipe. With this recipe, it’s easy to make it as hot (or mild) as you want it.

Mediterranean Garlic Hummus Potato Salad Recipe. Garlic and Hummus! Need we say more?

A Trio of Gourmet Cole Slaw Recipes: Spicy Pineapple Ginger Leek Slaw, South Carolina Mustard BBQ Slaw, & Tarragon Buffalo Wing Slaw. Something for every taste. The Spicy Pineapple Ginger Leek Slaw Recipe is Mayo Free.

Crispy Benne Seed Party Bites With Louisiana Honey Mustard. An easy party friendly finger food appetizer featuring pork and shrimp that comes together in no time!

Shrimp, Pork, and Green Olive Chorizo Burgers Recipe. Can’t go wrong with shrimp burgers!

Chipotle Mojo Chicken Tacos With Marinated Mushrooms and Peppers Recipe. These fun and delicious tacos would be great for an outdoor celebration.

How to Make Homemade Grilled Brick Oven Pizza on Your BBQ Grill. This video will show you how to easily make brick oven pizzas on your outdoor BBQ grill…no expensive tools required!

How to Have Fun Cooking With Camping Pie Irons. A pie iron can be a fun way for the whole family to make toasted sandwiches, fruit pies, and more together in the great outdoors.

What About Some Comfort Food For Lunch?

Gourmet Grilled Cheese: Southern Style Crab Grilled Cheese Melt Sandwich Recipe. A truly comforting grilled cheese experience.

Gourmet Grilled Cheese: Fried Green Tomatillo Grilled Cheese With Pepper Jack Cotija Spread Recipe. For the man that loves the robust flavors of Mexican food.

Sherry-Braised Hollywood Pork Rib Sandwiches With Raisins and Olives Recipe. A wonderful, slow cooker friendly recipe that you can make in advance so you don’t heat up your kitchen.

Four Cheese Mac-A-Rita Cocktail Recipe. A romantic and gourmet macaroni and cheese recipe.

Sausage Gravy Crack-A-Roni & Cheese Recipe

Does He Like Giant Onion Rings? Here’s 3 Onion Ring Recipes You Can Make Without a Deep Fryer!

Hawaiian Sesame Coconut Onion Rings, Southern Style Sweet Corn Onion Rings, and Cheese and Chive Onion Rings.

How About Some Delicious Mexican and Latin American Food?

Mexican Guacamole Onion Soup With Cheesy Tostadas Recipe. Inspired by the goodness of French onion soup.

Chimichurri Shrimp Pizzas with Roasted Garlic Marscapone & Chimichurri Shrimp Cups with Roasted Garlic Marscapone. Two variations on an extremely addictive dish!

Orange Fig Chorizos with Brandy & Pine Nuts Recipe. A romantic gourmet recipe.

Mexican Style Sweet Plantain Fries With Lime Cotija Dip Recipe. Gourmet French fries the whole family will love…and remember.

Beyond Meat and Potatoes

Turkey and Cipolline Stuffed Mushrooms Recipe. Savory stuffed mushrooms with an Italian accent.

Quick and Creamy Bacon and Asparagus Linguini Recipe. So simple and satisfying, you’ll want to make this again and again.

Spanish Style Garlic Shrimp With Capers. So delicious you won’t be able to resist drinking all the garlicky goodness left at the bottom of your bowl!

Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts. Unbelievably creamy and sensual!

Coastal Carolina Shrimp and Grits Tart. Festive and heavenly.

Last Minute Ravioli Lasagna Recipe. Far less expensive and labor intensive than classic lasagna recipes, here’s how to enjoy the flavors of affordably whenever you’re in the mood.

Indian Style Stuffed Peppers with Spiced Basmati Rice Recipe. So good and hearty.

Pork and Shrimp Cabbage Rolls With Butter Poached Shrimp. An out of this world symphony of flavors.

Stars and Stripes Chicken. Tastes as good as it looks!

And Finally, Dessert!

Red, White, and Blueberry Cobbler Cake Recipe. You won’t be able to stop eating this easy to make blueberry cake.

Low Country Layered Banana Pudding. Tasty, easy, and beautiful, you’ll be eating this by the bowlful!

Red Velvet Devil Dawg Sandwich Cookies. Inspired by Devil Dogs, Red Velvet Cake, and all the good things in life!

Carolina Pomegranate Milk Pie. Inspired by delicious Greek Galatopita. (I served this at Christmas, but it’s delicious and distinctive every day of the year!)

Please join us tomorrow to read our newest Fish For Friday Recipe: Thai Coconut Curry Mussels.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Viero Milano Luxury Business Shirt by From the North.)

Read a Cookbook for Free: The U.S. Navy Cookbook of 1920

webmaster — Wed, 17 Jun 2009 05:00:29 +0000

June’s Free Cookbook Preview…

When trying to feed your family, do you invariably end up making dinner for what seems like a Cecil B. DeMille cast of thousands when you’re only trying to feed three or four?

Do your favorite soup pots closely resemble vats or cauldrons and you’ve never acted in any stageplay of Macbeth?

Do your crowd sized portion sizes threaten to break the table you’re serving them on?

When cooking for one, do the neighbors think you’re planning to throw a big party?

If you’ve answered yes to any of the questions above, then, believe it or not, June’s Free Cookbook of the Month, the U.S. Navy Cookbook of 1920 by The U.S. Naval Institute may be just the book for you!

Even if you’ve never served in the armed forces, this free, full-length, vintage online book offers a fascinating glimpse of what it takes to cook for an army (er-the Navy); from recipe design to ingredient usage and mess hall cooking logistics.

In addition to revealing interesting culinary insights and trivia for anyone who currently serves in the military, veterans, or their families, the information in the book is also useful inspiration for those who have to regularly cook for large number of people (from those who work in restaurants, cafeterias, and soup kitchens, to those who cater large scale food events on a regular basis).

Reading this book after a long day spent in a steamy kitchen, it’s easy to feel a connection with galley cooks past and present who’ve –er been in (or on) the same boat (or aircraft carrier or submarine) as you.

For the last few years, Google Books has been gradually placing the full text of thousands of books online, many of them free full previews of culinary books that are either out-of-print or have been added online with the permission of their publishers.

One of the former gems we’ve recently stumbled upon, the U.S. Navy Cookbook of 1920 features 130 pages full of recipes that call for such items as 20 pounds of potatoes, 40 pounds of beef hearts, 10 pounds of lard, 2 quarts of molasses, and entire cans of baking powder.

One large scale recipe that especially amused me was for Lobster Croquettes, a meal that required 60 pounds of fresh lobster…a culinary vestige that reminds one of the days when lobster was considered a lowly food fit only for prisoners and indentured servants (and was priced accordingly). Sigh.

Even if you don’t know your Alpha Sierra Sierra from your elbow macaroni in the kitchen, you can read the whole book for free on Google Books here…enjoy!

You can enjoy some previous Free Cookbook of the Month Selections here.

Please join us tomorrow to read our newest feature on Hugging the Coast: Spoil Dad With These Father’s Day Recipes For the Special Man in Your Life.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Celebrate National Iced Tea Month With These Delicious Sweet (and Unsweet) Tea Recipes

webmaster — Tue, 16 Jun 2009 05:01:16 +0000

As we pointed out yesterday in our previous article, 16 Refreshing Summer Fruit Drink Recipes and Ideas to Help You Cool Off and Quench Your Thirst, here in the South where the four seasons of the year are Almost Summer, Summer, Still Summer and Christmas, one essential way to stay cool and hydrated is to make sure to drink enough beverages.

While such drinks as water, soda, lemonade, and fruit juice based punches are as served down here much as they are elsewhere in the United States, no other cold beverage er–warms the heart of a Southerner quite like iced tea (which is known here as sweet tea or unsweet tea, depending on the presence of sugar).

Called the wine of the South, here in South Carolina there are few (if any) restaurants down here that don’t serve freshly made sweet iced tea all year round; from casual neighborhood BBQ joints to the most upscale restaurant.

In fact, sweet tea is so popular, that when a Charleston distillery brought out an alcoholic version of classic Southern sweet tea called Firefly Sweet Tea Vodka, it was an overnight sensation both locally and nationally.

Needless to say, at Hugging the Coast we’re thrilled that June has been named National Iced Tea Month. You might be surprised to learn that 80% of all tea consumed in the United States is now used to make iced tea.

There are many ways to make classic Southern sweet tea, but the secret is to use a good strong orange pekoe tea (a few popular brands down here are Luzianne, Lipton, or Tetley). It’s also important to make sure the sugar or sweetener you use melts well enough to fully release its sweetness and flavor into the infused tea itself (as is shown in the two short videos below).

Once you try this method, you’ll find that adding sugar in your glass after the water has cooled or been iced isn’t nearly as effective or flavorful as mixing it with a combination of cool water and the hot tea concentrate itself. It’s also important not to steep your tea any longer than 10 minutes so that you sweet iced tea doesn’t become bitter from excessive tannins.

Classic Southern iced tea doesn’t usually use lemon or mint, but don’t let that stop you if that’s the way you prefer it. The brewing tips below will help you make ice tea that will cool down much more quickly than the giant pot of boiling water method more commonly used, so however you like to drink your iced tea, you’re bound to find them useful.

Here are two video recipes that will help you make fresh iced sweet tea quickly and easily like a pro.

Classic Southern Sweet Tea Video Cooking Demonstration:

A Video Recipe For Modern Iced Tea That Uses Loose Tea (in This Case Rooibos) and Lemon

Also, the folks at the Southern Plate Food Blog have two simple recipes for making Southern style sweet tea using either a saucepan or a well cleaned coffee maker which you can see here.

Enjoy!

Please join us tomorrow to enjoy June’s Special Free Cookbook of the Month: The U.S. Navy Cookbook of 1920.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credits: Ice Tea Weather by JenWaller and Peach Ice Tea by olgucz.)

16 Refreshing Summer Fruit Drink Recipes and Ideas to Help You Cool Off and Quench Your Thirst

webmaster — Mon, 15 Jun 2009 09:15:09 +0000

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.”
–James Dent

Sounds almost perfect! For me I would have to suggest the addition of good food, a cool drink, and the warm company of friends.

As summertime approaches, it becomes even more important for health reasons to stay hydrated; a fact especially true here in the South where the four seasons of the year are Almost Summer, Summer, Still Summer and Christmas.

Here’s 16 delicious, non-alcoholic drink recipes and ideas to help you make the most of the fresh fruits in your garden (or the produce area of your local supermarket, farmer’s market, or health food store).

In many cases, these homemade beverages are more quenching and refreshing than the high fructose corn syrup laden commercial sodas, beverages, and drinks that are popularly sold.

Even better, with proper supervision, some of these drink recipes are easy enough for parents to make with the cooperation of their children; the better to encourage them to explore the joys of using fresh ingredients and creating new flavors in the kitchen.

(You might also want to see our related article, 5 Good Reasons You Should Encourage Your Kids to Cook at an Early Age, to help you find inspiration before you get started cooking with your children.)

Enjoy!

16 Refreshing Summer Fruit Drink Recipes and Ideas to Help You Cool Off and Quench Your Thirst From Other Food Blogs:

Pink Yink Ink Drink Fruit Smoothie Recipe (Inspired by Dr. Suess like our recent recipe for Gourmet Green Eggs and Ham Salad). The Pink Yink Ink Drink Fruit Smoothie Recipe is from The Perfect Pantry

Julius Style Mango Orange Smoothie Recipe from Cooking With Amy

Chicha de Pina Recipe (South American Spiced Pineapple Drink) from Laylita’s Recipes. She also has a great recipe for making your own homemade pineapple juice here. (Pictured Above)

Pomegranate Rehydration Drink Recipe (a nice alternative to Gatorade type drinks) from Pro Bono Baker

Grape, Pineapple, and Ginger Punch Recipe from Cupcake Project

Pink Grapefruit, Watermelon and Cucumber Drink With Mint from Lucullian Delights

Rhubarb Soda Recipe from Apartment Therapy

Lavender Lemonade Recipe from Eat. Drink. Better

Orange and Passionfruit Soda Recipe from About.Com: Australian and New Zealand Food

Colombian Tree Tomato Juice Made With Tamarillos (Jugo de Tomate de Arbol en Leche) from My Colombian Recipes

Spa Style Lemon Cucumber Water Drink Recipe from At Home With Kim Vallee

Cantaloupe Mango Slush Beverage Recipe from Food Reference

Nectarine and Rooibos Iced Tea Punch Recipe from Morsels and Musings

Basil Lemonade Recipe from TriniGourmet.Com

Apple Fizz Recipe from Lex Culinaria

Please join us tomorrow to read our newest food article on HuggingtheCoast.Com, Celebrate National Iced Tea Month With These Delicious Sweet (and Unsweet) Tea Recipes.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Chicha de Pina (South American Spiced Pineapple Drink Recipe) from Laylita’s Recipes.)

Hugging the Coast Food Blog Week in Review: June 8th to June 14th

webmaster — Sun, 14 Jun 2009 05:00:15 +0000

Here’s a look back at the posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 6/8/2009-6/14/2009

Monday: Dr. Seuss Inspired Recipe (and Silly Food Poem): Green Eggs and Ham Salad

Tuesday: Mayo Free Salad Ideas: Mediterranean Garlic Hummus Potato Salad Recipe

Wednesday: Mayo Free Salad Ideas: Quick and Easy Kimchi Macaroni Salad Recipe

Thursday: 20 Delicious Recipes For Gourmet Salads Without Mayo

Friday: Fish For Friday Recipe: Pasta and Tuna Nicoise Salad

Saturday: Weekend Video Spotlight: How to Make Homemade Grilled Brick Oven Pizza on Your BBQ Grill

Sunday: You are here

Please join us tomorrow to read our new culinary article, Summer Survival: Refreshing Summertime Drink Recipes and Ideas to Help You Cool Off.

Weekend Video Spotlight: How to Make Homemade Grilled Brick Oven Pizza on Your BBQ Grill

webmaster — Sat, 13 Jun 2009 05:00:55 +0000

BarbecueWeb has made an interesting video which shows you how to make easy, rustic looking, crusty brick oven style pizzas on your home barbecue grill. (No expensive tools required!)

With Father’s Day and the official start of Summer approaching, this would be a nice way to hold an outdoor celebration without relying on the usual cookout party standbys of burgers and hot dogs.

One of the great things about making your own pizza is it’s very easy to control and select the quality and type of ingredients you use. You can make your own fresh pizza dough by hand or in a bread machine just the way you want it (thick or thin, seasoned or plain, rustic or rolled out carefully, etc.), or you can buy prepared dough from your local bakery, supermarket, or pizza place.

If you choose to use homemade tomato sauce, this can be a great opportunity to use up some of those delicious, juicy tomatoes you have, though prepared sauces are also commonly used.

Of course, you can top your outdoor pizzas with a variety of cheeses (feel free to experiment and make your own cheese combinations!).

Additionally, such vegetables as peppers, onions, mushrooms, eggplant, sun-dried tomatoes, summer squash, olives, broccoli, asparagus, tomatillos, marinated artichokes, spinach, and alfalfa sprouts can be used to make a garden themed pizza and/or you can add such meats as pepperoni, bacon, sausage, ham, spicy chicken, sliced meatballs, or ground turkey or beef to give a meaty flavor to your pizza.

Garlic shrimp is also a nice touch on a rustic pizza topped with shaved garlic and mozzarella and/or a flavored goat cheese. Such seafood ingredients as smoked salmon, anchovies, crab, and lobster also make for sophisticated pizza toppings.

You can see the outdoor pizza making demonstration below (or here). Enjoy!

You can also see BarbecueWeb’s written recipe suggestions for the BBQ brick oven style pizza here.

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

Fish For Friday Recipe: Pasta and Tuna Nicoise Salad

webmaster — Fri, 12 Jun 2009 05:00:50 +0000

Here’s a delicious and wonderful recipe for Pasta and Tuna Nicoise Salad from the folks at Cookstr.

The recipe originally comes from The Illustrated Kitchen Bible which was written by Brigitte Hafner.

Ingredients:

1/4 cup plus 2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tsp whole-grain mustard
1lb (450g) dried shell pasta
6oz (140g) green beans, trimmed
2 tuna steaks, 1lb (450g) total
olive oil, for the pasta and for brushing
salt and freshly ground black pepper
2 hard-boiled eggs, peeled and quartered
1 Bibb lettuce, leaves separated
8oz (225g) cherry tomatoes, halved
12 canned anchovy fillets, rinsed
2/3 cup pitted Kalamata olives

How to Make Pasta and Tuna Nicoise Salad

See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: How to Make Homemade Grilled Brick Oven Pizza on Your BBQ Grill.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)