TIME TO EAT

Cooking Book of the Week!

2014-01-16T17:12:00.002-05:00

My Year in Meals
Rachael Ray

Ever wonder what RACHAEL RAY cooks when the cameras aren't rolling? From everyday meals to complicated culinary feats, Rachael Ray reveals what she cooks for her own family and friends for one whole year.

MY YEAR IN MEALS invites readers into Rachael's own kitchen as she shares recipes from her food diary and personal photos, showing a side of Rachael you've never seen before.

A year of delicious food is only enhanced by a selection of cocktails from Rachael's husband, JOHN CUSIMANO. When you flip the book over you'll find MY YEAR IN COCKTAILS, a collection of over 100 cocktail recipes.

In addition, MY YEAR IN MEALS contains QR codes throughout connecting you directly to videos and bonus recipes.

Want to try something Original? How about some PIZZA and PASTA!

2013-08-15T18:49:00.001-04:00

Want to try something original? Gino's East "The Original" of Chicago!

The Gino’s East story began in 1966 when two taxi drivers and a friend, frustrated with rush hour traffic, decided to open a pizzeria.

They opened it just off Michigan Avenue and Superior Street in Chicago. The Original Gino’s East became an instant legend with Chicagoans, national celebrities and visitors from around the world. Their famous deep-dish pizza tastes the same as it did back then. All of their pizzas are made by hand and feature their own unique look. Each legendary pizza is created with a secret-recipe golden crust, fresh vine-ripened tomatoes, and is loaded with your choice of fresh ingredients. Once baked to perfection these enormous pies are brought to your table in their well-seasoned pans. In a city known as the “Pizza Capital of the World”, The Original Gino’s East is still the number one pizza restaurant where customers from near and far return year after year to scribble their names into the wood and stucco walls of their flagship restaurant in downtown Chicago.

For more information about menu, locations and their story, enter: www.ginoseast.com

Cravings?... Well that's the new restaurant in town!

2013-07-24T19:42:00.001-04:00

Cravings Bistro&Pub

Experience great tasting dishes at Cravings Bistro & Pub in Benton Harbor, MI. Their friendly staff provides exceptional services at reasonable rates. Come check it out now to see and taste the difference.

Some items from the menu are:

Paellas
Hot springs
Enticements
Main cravings
Sliced and stuffed
Ground and grilled
Aspirations (sides)
Grasslands (salads)
Ingrained fusions (pasta)
Lil bit cravings (kids' menu)

Contact:

1599 Mall Drive,

Benton Harbor, MI 49022
269-934-9400

Today's Recipe: ONE-Bite Burgers

2013-04-24T15:44:00.000-04:00

ONE-Bite Burgers
(6 servings, 2 burgers each)

Ingredients:
2 lb. Ground Sirloin (80/20)

1 lb. Ground Pork
1/2 Handful Chopped Cilantro
2 tablespoons Worcestershire Sauce (eyeball it)
1/4 Chopped Onion
2 Eggs
2 Cloves Garlic, finely chopped
2-3 tablespoons Mustard
3/4 cup crushed Salty Crackers
Salt and Pepper
6 Cheddar Slices cut in half
4 Bacon Slices
Chipotle Mayonnaise (see recipe below)
Ketchup
12 Small Buns

Directions:
Mix all the ingredients in a bowl. Preheat the grill. Make 12 thick small patties. Grill the Slices of Bacon first and reserve. Then grill the patties 4-5 min. each side and add the slices of cheddar.
Heat the small buns in the oven. (low-normal heat).
In a plate put all the bottom buns add the patties with cheddar, add 2 small slices of bacon and the top buns with chipotle mayonnaise.

Chipotle Mayonnaise Recipe
Ingredients:
1/2 cup Regular Mayonnaise
2 Chipotles in Adobo Chopped with sauce
1 tablespoon Chipotle or Cayenne Pepper Seasoning
Salt and Pepper

Directions:
Mix all the ingredients in a bowl. Put in the fridge.

For these and other recipes use the new:

Cuisinart SmartPower Deluxe Blender (Google Affiliate Ad)

Hungry? try something different...

2013-04-24T15:35:00.000-04:00

The Buck: Burgers and Brew

Wanna try something new in town? Why not a great variety of burgers and local brews.

The burgers feature locally-grown, quality, fresh ingredients …

Build your own, or experience one of the favorites that they’ve put together. Either way you will be treated to the very best ingredients, cooked to order, accompanied by homemade chips, or your choice of regular or sweet potato fries. And, for those days when a burger just won’t do, don’t worry, they’ve got you covered. Their Barbeque Cheddar Chicken Sandwich or Seasonal Buck Salad may be just what you’re looking for.

While they do love their burgers, they offer a variety of options to ensure something for everyone!

What about the beer? With 62 draft beer tap handles, more than 50 unique beers on draft, and a wide variety of bottle brands, they're certain you will find at least one that suits you.

Most are local brews and their selection is changing all the time with the ever changing tastes of their guests. As the seasons change, so will the selections. Be sure to keep a close eye on the tap handles for some unique surprise brews. And if, by chance, you don’t find your favorite, let one of the team members know and they will look into stocking it.

Not sure, or feeling adventurous? Ask one of the bartenders for a recommendation. They have introductory crafts as well as varieties for the serious crafter. To taste a sample, just ask!

412 State Street
Saint Joseph, MI 49085
269.281.0320

HOURS OF OPERATION
Mon - Thur: 11:30 am - 10 pm
Fri & Sat: 11:30 am - 12 midnight
Sun: 11:30 am - 9 pm

Trying to eat healthy? Panera Bread is the spot!

2012-02-01T17:37:00.000-05:00

Panera Bread is the Spot!

They are a company that cares about the simple things: freshly-baked breads, imaginative pairings, attention to detail, a warm place to gather and supporting their local neighborhoods. At Panera Bread bakery-cafes, bakers spend their nights shaping, scoring and baking breads in stone deck and convection ovens before we open our doors each morning. This overnight effort ensures that everything from your morning bagel to your late afternoon sandwich was baked fresh, that same day. They apply this same dedication to all of our cafe items, from fresh, crisp salads with unique flavor combinations, to their savory selection of soups. There’s no detail too small for their attention, because they truly believe that, at Panera, every detail matters.

Try their NEW Mediterranean Egg White Breakfast Sandwich

(Egg whites, basil pesto, roasted tomatoes, baby spinach and

Vermont white cheddar all grilled on Ciabatta.)

Their Returning Favorite: Peppermint Mocha

(Espresso based latte made with premium chocolate, natural peppermint extract and steamed milk, topped with whipped cream and a drizzle of chocolate sauce.) Delicious!!

For this winter their All-Natural Sonoma Chicken Stew with Dry Jack Cheese Biscuit.

(A creamy chicken stew with Parisian carrots, leeks and diced red potatoes simmered with sweet cream and thyme.)

Menu, store locations and more at: www.panerabread.com

BBQ Lover? We got something for you!

2011-10-24T19:22:00.000-04:00

Charlie's Piggin' N' Grinnin'

Y'all come and enjoy award winnin' BBQ, prepared by Charlie and Susan McGee. When they say "award winning' " they not just whistling Dixie!  Since 1990, they've competed in some of the top competitions in the nation, including the American Royal and the Jack Daniels' Invitational.
Now, let's enlighten you as to what BBQ really is.  First, what it's not!   It's not grillin', it's not fryin', & it's not quick.  BBQ is meat smoked for several hours over low heat (200-225 degrees).  Slow cookin' means more smoke absorption and more flavor: ribs 6 hours, chicken 5 hours, shoulder 12 to 15 hours, and brisket 10 hours. Before the meat goes on the smoker, marinades & rubs go on the meat!  Mmmm... you won't believe your taste buds!
So wrap your lips around some of this and get ready for the aroma & taste to take you back to a different place and time when the pace was slow and the food oh-so-good.   We'll leave the wetnaps for ya!
The Menu includes: Ribs, Brisket, Pulled Pork, Chicken Salad, Barbecue and more.

136 Territorial Rd
Benton Harbor, MI 49022
(269)934-PORK
(269)934-7675

Summer Hours (effective April 4th)
Monday: 11:00am - 6:00pm
Tuesday - Saturday: 11:00am - 8:00pm
Closed Sundays

------------------------------------
Charlie's Piggin' N' Grinnin'

Vengan a disfrutar de una salsa BBQ ganadora de trofeos, preparada por Charlie y Susan Mc Gee. Cuando ellos dicen "ganadora de trofeos" no están jugando! Desde 1990, han competido en varias de las competencias mas importantes de la nación, incluyendo el American Royal y Jack Daniel's Invitational.
Ahora les dire que es realmente BBQ. Primero, que no es! No es a la parrilla, no es frito y no es rapido. BBQ es carne ahumada por varias horas en temperatura baja (220-225F). Cocinar lentamente significa mas absorción de humo y mas sabor: costillas 6 horas, pollo 5 horas, espalda 12-15 horas y brisket 10 horas. Antes de meter la carne a cocinar, se marina y species se untan enCosti la carne! No se imaginan el sabor!
Asi que preparen sus labios para probar un poco de esto y que el sabor y el aroma los transporte a un lugar y tiempo distinto donde todo era lento y la comida era deliciosa. Dejaremos unas servilletas, las necesitaras!
El Menu incluye: Costillas, Brisket, Pull Pork, Ensalada de Pollo, Barbacue y mas.

136 Territorial Rd
Benton Harbor, MI 49022
(269)934-PORK
(269)934-7675

Horas de Verano (A partir del 4 de Abril)
Lunes: 11:00am - 6:00pm
Martes - Sábado: 11:00am - 8:00pm
Cerrado Domingos

Which Wine is better for your Dinner?

2011-08-09T20:48:00.001-04:00

Which wine to serve?

Chardonnay

This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit.

Goes well with chicken, seafood and fish.

Gewurztraminer

Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be a dry or sweet white wine.

This type of wine goes especially well with spicy Asian dishes and pork sausages.

Pinot Grigio

Pinot Grigio is light and crispy with almond, lemon, and vanilla flavors. These wines are also called Pinot Gris.

This wine goes well with seafood and salmon.

Riesling Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter. This type of wine goes well with chicken, fish, pork, and spicy foods.

Sauvignon Blanc

Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blanc sometimes has a melon flavor. This is a crisp light wine with a strong acid finish.

Sauvignon Blanc pairs well with salads, poultry, seafood, and cheese.

Cabernet Sauvignon

Cabernet Sauvignon is a rich full-bodied red wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper.

Cabernet Sauvignon is the classic wine to serve with red meats.

Merlot

Merlot is softer tasting than Cabernet Sauvignon due to having less tannins.

It is a smooth, dry red wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha.

Merlot is best with poultry and grilled meats, but these types of wines actually goes well with most foods.

Pinot Noir

Pinot Noir is a smooth silky red wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noir is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.

Zinfandel

Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier.

Zinfandel tastes great with steaks, grilled meats, and tomato based dishes.

--------------------------------------

Que vino servir?

Chardonnay

Este vino blanco popular tiene mayor cuerpo que cualquier otro vino blanco. El Chardonnay contiene aromas de frutas y una alta acidez. El aroma es típicamente a limón y uvas.

Maridaje: Pollo, mariscos y pescado.

Gewurztraminer

Gewurztraminer contiene un aroma picante y sabores frutales a durazno y otras frutas tropicales. Puede ser un vino blanco seco o dulce.

Maridaje: Comida asiática y Puerco.

Pinot Grigio

Es ligero y tostado con sabores a limón, almendra y vainilla.

Maridaje: Mariscos y Salmón.

Riesling

Este vino tiene aromas florales. Existen desde secos y crujientes hasta intensamente dulces dependiendo su origen. El Riesling Alemán es un poco dulce y balanceado en acidez en cambio el de California es mas dulce.

Maridaje: Pollo, pescado, puerco y comida muy condimentada.

Sauvignon Blanc

Mas ligero que el Chardonnay, el Sauvignon Blanc usualmente contiene un aroma cítrico y a hierbas. Los sabores varían entre manzana, pera, te verde, lima y hierbas frescas. En ocasiones contiene sabor a melón.

Maridaje: Comida Salada, mariscos, quesos y aves.

Cabernet Sauvignon

El Cabernet Sauvignon es un vino tinto lleno de cuerpo. Es un vino complejo con sabores a cassis y mora, así como toques de pimientos.

Maridaje: Carnes Rojas.

Merlot

Contiene un sabor mas suave que el Cabernet Sauvignon, debido a su mínimo contenido de taninos. Es un vino tinto suave y seco.

Maridaje: Aves y carnes a la parrilla.

Pinot Noir

Pinot Noir es un vino tinto suave que es extremadamente fructuoso. Es caracterizado con aromas y sabores a cereza o pétalos de rosa con toques a especias o herbaticas.

Maridaje: Salmón a la parrilla, roast beef, pato y cordero.

Zinfandel

Zinfandel puede ser ligero o pesado en cuerpo. Puede ser rico y picante o ligero y fructuoso.

Maridaje: Carnes a la parrilla y platillos a base de tomate.

Today's Recipe: Chicken, Cheese & Arugula Salad

2011-08-09T19:48:00.000-04:00

Chicken, Cheese & Arugula Salad

Ingredients:
150gr. Arugula Leaves
2 Celery Stalks (trimmed and sliced)
1/2 Cucumber (sliced)
2 Scallions (trimmed and sliced)
2 tbsp Fresh Parsley (chopped)
1/4 cup Walnut Pieces
350gr. Boneless Roast Chicken (sliced)
125gr. Blue Cheese (cubed)
Handful of seedless grapes (in half)
Salt and Pepper

Dressing Recipe:
2 tbsp Olive Oil
1 tbsp Sherry Vinegar
1 tbsp Dijon Mustard
1 tbsp Chopped mixed Herbs

Put all the ingredients into a screw-top jar and shake well. Alternatively, but them into a bowl and mix together well.

Directions:
Wash the arugula leaves, pat dry with paper towels, and put them into a large salad bowl. Add the celery, cucumber, scallions, parsley, and walnuts and mix together well.
Transfer into a large serving platter. Arrange the chicken slices over the salad, then scatter over the cheese. Add the red grapes, if using. Season well with salt and pepper.
Drizzle the dressing over the salad and serve.
------------------------------
Ensalada de Arugula, Queso Azul y Pollo

Ingredientes:
150gr. Hojas de Arugula
2 Palos de Apio (cortadas)
1/2 Pepino (rodajas)
2 Cebollines (Picados)
2 c. Perejil Fresco (picado)
1/4 tz. Nuez (picada)
350gr. Pollo a la Plancha (en tiras)
125gr. Queso Blue Cheese (cubitos)
Una mano de Uvas sin semilla (a la mitad)
Sal y Pimienta

Receta de Aderezo:
2 c. Aceite de Oliva
1 c. Vinagre de Jerez
1 c. Mostaza Dijon
1 c. Hierbas Mixtas Picadas (perejil, albahaca, oregano, etc)

Coloca todos los ingredientes en un recipiente con tapa, y revuelve. Pasa a un bowl chico poco a poco y mezcla hasta que este consistente.

Direcciones:
Limpia las hojas de arugula, después seca bien con toallas de papel y coloca las hojas en una bowl grande. Agrega el apio, pepino, cebollin, perejil, nuez y mezcla muy bien.
Transfiere la ensalada a un plato grande para servir. Coloca las tiras de pollo encima de la ensalada, después agrega el queso blue cheese.
Agrega las uvas y sazona con sal y pimienta.
Aliñe la ensalada con el aderezo y sirve inmediatamente.

Today's Recipe: Gazpacho

2011-07-07T21:42:00.000-04:00

Gazpacho

Ingredients:
2 Garlic Clove
9 tbsp. Extra Virgin Oil
1 Cucumber
2 Red Bell Peppers
1/2 Onion
3 1/3 c. Tomato Juice
Salt and Pepper
2 tbsp Red Wine Vinegar

Directions:
Prepare garlic oil by peeling the garlic cloves, crush them into 5 tbsp of oil, and stir. Rinse the cucumbers and peel them coarsely. Seed the peppers, rinse, and cut them in quarters. Peel the onions and cut all the vegetables into 1/2-inch dice.
Put the vegetables in blender, pour the tomato juice, salt and pepper, 2 tbsp red wine vinegar and 4 tbsp olive oil.
Now puree for about 1 minute in the blender. Pour into a bowl and place in the refrigerator for about 1 hour so the soup can chill. Drizzle a little of the garlic oil over the soup shortly before serving. Place a tall container of ice in the soup bowl, so the soup stays cool longer on the table.
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Gazpacho

Ingredientes:
2 Dientes de Ajo
9 c. Aceite de Oliva Extra Virgen
1 Pepino
2 Pimientos Rojos
1/2 Cebolla
3 1/3 tz. Jugo de Tomate
Sal y Pimienta
2 c. Vinagre de vino tinto

Direcciones:
Para preparar aceite de ajo, pelar y aplastar los dientes de ajo en 5 c. de aceite de oliva y revolver.
Limpia el pepino y quita la cascara. Remover las semillas a los pimientos rojos y cortar en cubos chicos. Pelar la cebolla y cortar todos los vegetales en cubos chicos. Colocar los vegetales en una procesadora (licuadora). Agregar el jugo de tomate, sal, pimienta, vinagre de vino tinto y 4 c. de aceite de oliva.
Licuar por 1 minuto en la procesadora. Colocar en un bowl y refrigerar por 1 hora para que la sopa se enfrie lo suficiente.
Agregar un poco de aceite de ajo antes de servir. Colocar un contenedor (vaso) alto con hielo en medio del bowl, para mantener la sopa fria en la mesa.

Coco Banana Colada Mocktail

2011-05-16T14:48:00.000-04:00

Coco Banana Colada Mocktail

Ingredients:
2 Bananas (peeled, quartered and frozen)
1 c. Canned crushed pineapple in juice
1 c. Canned cream of coconut
2 c. Ice cubes
1 Lime, halved
1/4 c. Shredded Coconut (for decoration)

Directions:
Place the frozen banana and pineapple in a blender, and puree until smooth. Add the cream of coconut, ice cubes and juice of half the lime. Blend until smooth and frothy.
Serve the colada into glasses and garnish with lime slices and shredded coconut.
--------------------------
Coco Banana Colada

Ingredientes:
2 Bananas (peladas, cortadas y congeladas)
1 tz. Pina en almíbar
1 tz. Crema de coco
2 tz. Hielo
1 Limón (partido)
1/4 tz. Coco rallado (decoración)

Direcciones:
Coloca las bananas y la pina en una licuadora, licúa hasta que quede uniforme. Agrega la crema de coco, hielo y jugo de medio limón. Licúa de nuevo hasta que quede uniforme y estilo frappe.
Sirve la colada en vasos y decora con una rebanada de limón y coco rallado.

Let's go Asian!

2011-05-16T14:22:00.000-04:00

Asian Mushroom Lettuce Wraps

Ingredients:
2 tbsp Vegetable oil
1 lb Ground chicken or diced boneless, skinless chicken thigh meat
3 c. Finely chopped mushrooms
1/2 tbsp Ground ginger
1 1/2 tbsp Crushed garlic
1/3 c. Soy sauce
1/3 c. Hoisin sauce
1/3 c. Rice vinegar
1 Romaine heart or Iceberg lettuce
Garnishes:
Grated carrots
Chopped peanuts
Diced cucumbers
Hot chili oil

Directions:
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and stir, breaking ground chicken into small pieces. Stir in mushrooms, ginger and garlic. Continue to stir and cook for about 4-5 minutes, or until mushroom liquid has evaporated.
Stir in soy sauce, hoisin sauce and vinegar. Reduce the heat and simmer for about 4-5 minutes to blend flavors. Transfer to a serving bowl.
Arrange lettuce leaves on a platter. Spoon the filling into the lettuce leaves and garnish as desired.
-------------------------
Envueltos de Champiñones estilo Asia

Ingredientes:
2 c. Aceite Vegetal
500 gr. Pollo (Sin hueso, sin piel, en cuadros chicos)
3 tz. Champiñones picados finamente
1/2 c Jengibre picado finamente
1 1/2 c. Ajo picado finamente
1/3 tz. Aceite de Soya
1/3 tz. Salsa Hoisin (Salsa estilo BBQ pero asiática, encuentrala en tiendas gourmet)
1/3 tz. Vinagre de arroz
1 Lechuga Romana o Iceberg
Decoración:
Zanahoria rallada
Cacahuates picados
Pepino en cuadros
Aceite de Chile

Direcciones:
Calienta el aceite en un sartén grande a fuego medio alto. Agrega el pollo y revuelve. Agrega los champiñones, el jengibre y ajo. Sigue revolviendo y cocina por unos 4-5 minutos o hasta que el liquido se evapore. Agrega la salsa de soya, la salsa hoisin y el vinagre. Baja el fuego y deja cocinar por unos 4-5 minutos para que los sabores se incorporen. Sirve en un bowl.
Coloca hojas de lechuga en un plato para servir. Agrega el relleno en las hojas y decora a tu gusto.

Tips for Mom's Day!

2011-05-03T16:01:00.000-04:00

Where to take your Mom this May!

Theatre

Next to Normal (Until May 8, Bank of America Theatre)
Spring Awakening (Until May 8, Oriental Theatre)

Restaurants

Italian Village (71W. Monroe, Chicago IL)(Beautiful and Delicious Italian Restaurant!)
Le Fleur de Lis (301 E. 43rd St. Chicago IL)(May8: All-you-can eat Buffet includes Bottomless Champagne and Mimosas)
Petterino's (150 N. Dearborn St. - Loop, Chicago IL)(Perfect for Brunch!)

Cinema

Bridesmaids (May 6)
The Beaver (May 6)
Pirates of the Caribbean: On Stranger Tides (May 20)

Bars & Clubs

Plan B + Kitchen (80's Music)(1635 N. Milwaukee Av. Chicago IL)
Nacional 27 (Latin Music)(325 W. Huron St. Chicago IL)
Rumba (Latin-Fusion)(351 W. Hubbard St. Chicago IL)

-----------------------------------

Lugares para llevar a Mama este Mayo!

Teatro

Bano de Mujeres (Teatro Nena Delgado)
Jesucristo Superestrella (Auditorio Luis Elizondo)
Ballet de Monterrey (Auditorio San Pedro)

Restaurantes

El Gaucho (Av. Eugenio Garza Sada)
Il Capriccio Ristorante (Gomez Morin 911, Zona Santa Barbara, San Pedro Garza Garcia)
Muelle 17 (Jose Lun Ayala 252, Col. San Jeronimo, Monterrey NL)

Conciertos

Cristian Castro (14 Mayo)(Auditorio Banamex)
Marisela (15 Mayo)(Auditorio Banamex)

Cine

Agua para Elefantes
Sin Limite
HOP
Rio

A Classic Home-Made Gift for Mom's Day!

2011-05-03T14:05:00.002-04:00

Strawberry Cheesecake

Ingredients:

2c. Graham Cracker Crumbs

1 stick Butter (melted)

2 tbsps Sugar

1 tbsp Vanilla Extract

3 Sticks Cream Cheese (24 oz) (Room temp.)

1 c. Sugar

3 Eggs (Room temp.)

1 c. Heavy Cream

1 tbsp Lemon Juice

1 tbsp Vanilla Extract

Fresh Strawberries

Mint Leaves

Directions:

Preheat oven to 350F. Begin to boil a large pot of water for the water bath. Mix together the crust ingredients and press into your spring form pan.

Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Add heavy cream, vanilla, lemon juice and blend until smooth and creamy.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Cover bottom of your spring form pan securely with foil before adding water.

Bake for about 50 minutes, until it is almost done. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for 30 minutes.

Remove the cheesecake from the oven after 30 minutes of cooling. Remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. When completely chilled, remove the sides of the spring form pan and leave the bottom part under the cake. Top the cake with fresh strawberry slices and serve.

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Pay de Queso con Fresas

Ingredientes:

1 1/2 tz. Galleta Maria Molida

6 c. Mantequilla (temp. ambiente)

2 pq. Queso Crema (temp. ambiente)

5 Huevos

1 lata Leche Condensada (14 oz)

1/4 tz Leche Evaporada

1/3 tz. Harina

1 c. Jugo Limon

Fresas Frescas (sin talla, cortadas a la mitad)

1/2 tz. Jalea de Fresa (tibia)

Hojas Frescas de menta (decoracion)

Direcciones:

Precalienta el horno a 325F

Para la base - Combina la galleta maria molida y la mantequilla en un recipiente hasta que este consistente como una masa. Coloca la masa en un recipiente de 10 pulgadas, presionando hasta cubrir todos los lados hasta que cubra 2 pulgadas de lado.

Para el relleno - Vierte en una licuadora el queso crema, huevos, la leche condensada, la leche evaporada, la harina y el jugo de limon. Licua hasta que quede suave. Vierte la mezcla sobre la base para el pay.

Coloca el recipiente sobre una charola y vierte un poco de agua alrededor. Hornea de 50 a 60 min. hasta que el centro este firme al moverlo. Deja enfriar sobre una parrilla y refrigera hasta que este completamente frio. Decora con las fresas, desde las orillas hacia el centro. Bamizalo con la jalea de fresa. Decora con las hojas de menta.

Today's Recipe: Baby Mixed Greens w. Apple, Pecans & Feta

2011-05-02T15:35:00.000-04:00

Baby Mixed Greens w. Apple, Pecans & Feta

Ingredients:
6 c. Baby Mixed Greens
1 Apple Pear (halved, core and sliced into thin wedges)
1/3 c. Pomegranate Seeds or Dried Cranberries
1/3 c. Feta Cheese

Dressing:
3 tbsps Extra virgin olive oil
2 tbsps Red wine vinegar
2 tbsps Orange juice
3 tbsps Finely chopped pecans
2 tbsps Honey
Salt and Freshly Cracked Black Pepper

Directions:
For the dressing, combine olive oil, vinegar, orange juice, pecans, honey, and salt and pepper to taste in a bowl. Mix until well blended.

Divide the salad among 4 plates. Top with apple pear slices. Sprinkle with pomegranate seeds or dried cranberries and feta. Drizzle the dressing on top just before serving.
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Ensalada Verde Mixta con Manzana, Nuez y Feta.

Ingredientes:
6 tz. Lechuga Verde Mixta
1 Manzana Verde (limpia, sin semilla, cortada en gajos delgados)
1/3 tz. Arándanos Secos
1/3 Queso Feta

Aderezo:
3 c. Aceite de Oliva Extra Virgen
2 c. Vinagre Vino Tinto
2 c. Jugo Naranja natural
3 c. Nuez (picada)
2 c. Miel
Sal y Pimienta Negra recién molida

Direcciones:
Para el aderezo, combina el aceite de oliva, vinagre, juego naranja, nuez, miel y sal y pimienta al gusto en un bowl. Mezcla bien hasta una consistencia uniforme.

Divide la lechuga mixta en 4 platos. Coloca las rebanadas de manzana y arándanos secos. Espolvorea el queso feta. Aline la ensalada con el aderezo justo antes de servir.

Cooking Chart!

2011-04-28T16:00:00.000-04:00

Oven Temperatures

Fahrenheit - Celsius

225 - 110

250 - 120

275 - 140

300 - 150

325 - 160

350 - 180

375 - 190

400 - 200

Liquid/Solids Measurement

Imperial System (EE.UU) - Metric System

1/4 tbsp - 1.25 ml

1/2 tbsp - 2.5 ml

3/4 tbsp - 4 ml

1 tbsp - 5 ml

1 big tbsp - 15 ml

1 oz (liquid) - 30 ml

1/4 cup - 60 ml

1/3 cup 80 ml

1/2 cup - 120 ml

1 cup - 240 ml

1/4 gallon - 950 ml

1 gallon - 3.84 lt

1 oz (solid) - 28 gr

1 lb - 454 gr

2.2 lb - 1 kg

--------------------------------

Temperatura del Horno

Fahrenheit - Celsius

225 - 110

250 - 120

275 - 140

300 - 150

325 - 160

350 - 180

375 - 190

400 - 200

Medidas de Líquidos/Sólidos

Sistema Imperial (EE.UU) - Sistema Metrico

1/4 c - 1.25 ml

1/2 c - 2.5 ml

3/4 c - 4 ml

1 c - 5 ml

1 c grande - 15 ml

1 oz (liquido) - 30 ml

1/4 tz - 60 ml

1/3 tz 80 ml

1/2 tz - 120 ml

1 tz - 240 ml

1/4 galon - 950 ml

1 galon - 3.84 lt

1 oz (solido) - 28 gr

1 lb - 454 gr

2.2 lb - 1 kg

Today's Recipe: Wrapped Potatoes

2011-04-28T15:19:00.000-04:00

Wrapped Potatoes

Ingredients:
12 Potatoes (small)
2 tbsp Olive Oil
12 Thin Slices of Prosciutto
Salt and Pepper

Directions:
Preheat the oven to 200C. Arrange the potatoes in a skillet, and put the skillet above a pot with water so the potatoes will cook just by the steam. Close the potatoes all let them cook for 30 minutes. Remove from the stove and let them cool.
Add the olive oil in a skillet that can be used in the oven. Wrap each potato with a slice of prosciutto and arrange them in the skillet in just one layer. Cook them in the oven for 20 minutes, turning the potatoes around one in a while.
Arrange the wrapped potatoes in a hot plate, sprinkle some salt and pepper and serve.

Perfect for a quick appetizer!
---------------------
Papas Galeanas Envueltas

Ingredientes:
12 Papas Galeana
2 c Aceite de Oliva
12 Rebanas Delgadas de Jamon Serrano
Sal y Pimienta

Direcciones:
Precalienta el horno a 200C. Coloca las papas en una vaporera encima de una olla con agua hirviendo. Tapalas y deja cocinar por 30 minutos. Retiralas del fuego y deja enfriar un poco.
Vierte aceite en un sarten o cazerola para horno. Envuelve cada papa con una rebanada de jamon serrano y colocalas en la cazerola en una sola capa. Asalas en el horno por 20 minutos, dandole vueltas ocasionalmente.
Coloca las papas envueltas en un plato caliente y sazonalas con sal y pimienta. Sirve inmediatamente.

Receta perfecta para una botana rapida!

Be Smart, DD Smart!!

2011-04-20T17:32:00.000-04:00

Dunkin' Donuts bring to you the new DD Smart Program that offers you a wide variety of delicious and nutritious choices when you are on the go!

Some menu choices are:

Multigrain Bagel 390cal - 8g Fat

Egg & Cheese on English Muffin 320cal - 15g Fat

Ham, Egg & Cheese on English Muffin 360cal - 16g Fat

Reduced Fat Blueberry Muffin 450cal - 11g Fat

Egg White Turkey Sausage Flatbread 280cal - 8g Fat

Egg & Cheese Wake-Up Wrap 180cal -11g Fat

Medium Coffe 10cal - 0g Fat

Medium Iced Coffee 15cal - 0g Fat

Medium Iced Latte Lite 120cal - 0g Fat

and more...

For more information visit any of their shops or enter online to: www.dunkindonuts.com

DD Smart helps you run better. What are you drinkin'?

----------------------------

Dunkin' Donuts trae para ti el nuevo Programa DD Smart, que te ofrece una amplia variedad de deliciosos y nutricionales platillos para esos dias en apuros!

Algunas opciones en el menú son:

Bagel Multigrano 390cal - 8g Grasa

Muffin Ingles con Huevo y Queso 320cal - 15g Grasa

Muffin Ingles con Jamón, Huevo y Queso 360cal -16g Grasa

Muffin de Mora Reducido en Grasa 450cal -11g Grasa

Panini con Huevo y Salchicha de Pavo 280cal - 8g Grasa

Burrito de Huevo y Queso 180cal - 11g Grasa

Cafe Mediano 15cal - 0g Grasa

Cafe Frio Mediano 15cal - 0g Grasa

Latte Frio Lite Mediano 120cal - 0g Grasa

y mas...

Para mas información visita cualquiera de sus sucursales o entra a: www.dunkindonuts.com

DD Smart te ayuda cada dia. Que estas tomando?

Today's Recipe: Easy Brunch!

2011-04-20T15:13:00.000-04:00

Croque Monsieur

Ingredients:
4 Slices White Bread
2 Large lean Ham Slices
Softened Butter
100gr Gruyere (grated)
2 Slices of Gruyere
5tbsp Cream or Milk
1 Egg Yolk
1 tbsp Parmesan Cheese
1 tbsp All-Purpose Flour
Ground Black Pepper
Salt

Directions:
Preheat the grill (broiler). Butter the bread slices from one side and turn them upside down.
In a pan, melt 2 tbsp of butter over medium heat and add the flour, salt and pepper. Stir until well blended and slowly add the milk until the mixture becomes smooth and thick enough to spread.
Remove the pan from the grill and add the egg yolk and grated cheese, whisk until all cheese is melted.
Spread the cheese mixture on both sides of the bread is not buttered and sprinkle half of the parmesan cheese. On the buttered sides of bread, add a slice of ham and one of cheese, top with the other slice of bread, press lightly.
Put each sandwich on the grill and let it cook for 3 minutes each side or until golden. Remove from the grill and cut in half. Remove the edges if desire and serve immediately with some mix salad.

Combine this easy recipe with a double expresso or foaming cup of milky coffee for a delicious brunch!
--------------------------------
Croque Monsieur

Ingredientes:
4 Rebanadas de Pan Blanco
2 Rebanadas largas de Jamón (Pavo o Res)
Mantequilla Suave
100 gr Queso Gruyere Rallado
2 Rebanadas Queso Gruyere
5 c. Crema Lyncott o Leche
1 Yema
1 c. Queso Parmesano Rallado
1 c. Harina
Pimienta Negra recién Molida
Sal

Direcciones:
Precalienta la parrilla (plancha). Unta mantequilla alas rebanadas de pan solo por un lado. Coloca las rebanadas de pan en un plato con la mantequilla boca abajo.
En un sarten, derrite 2 cucharadas de mantequilla a temperatura media, agrega la harina, sal y pimienta. Revuelve bien y agrega lentamente la leche hasta que se vuelva una mezcla uniforme y facil de untar.
Remueve el sarten del calor y agrega la yema de huevo y el queso gruyere rallado, bate hasta que todo el queso se derrita.
Unta la mezcla de queso en cada rebanada, en el lado sin mantequilla y agrega mitad de queso parmesano. Voltea las rebanadas de pan y en 2 de ellas, coloca una rebanada de jamon y una rebanada de queso. Cubre con las otras rebanas de pan, dejando el lado de la mezcla hacia arriba.
Coloca cada sandwich en la parrilla y deja cocinar por 3 minutos de cada lado o hasta que quede bien tostado. Retira de fuego y corta a la mitad. Corta las orillas si gustas y sirve inmediatamente con una ensalada verde.

Combina esta sencilla receta con un expresso doble o una taza de cafe con leche para un delicioso brunch!

Culture

2011-04-18T15:52:00.001-04:00

Diferent kinds of Salt

Not all salts are the same. The most important kinds are table salts, with or without iodine cupplements. Then you have sea salt and coarse salt. Sea salt comes from the salt mines in Guarande (Brittany, France). The size and shape of the crystals and their flavor can vary slightly. The light gray "Fleur de Sel" (salt flower) apparently only forms if the wind blows from the East. Coarse salt is often used for soups and vegetable dishes. Smaller salt granules season fish, meat and sauces. Salt should always be stored dry, and not in metal containers.
Sea Salt

Coarse Salt

----------------------------------

Diferentes tipos de Sal

Existen diferentes tipos de Sal y no todas son iguales. Las mas importantes son la sal de mesa, con o sin yodo. Después esta la sal de mar y la sal gruesa. La sal de mar proviene de las minas en Guarande (Brittany, Francia). El tamaño y la forma de cada cristal así como su sabor puede variar. Existe también la "Fleur de Sel" (Sal de flor) que aparentemente solo se forma si el viento sopla del Este. La sal gruesa se utiliza constantemente para sopas y vegetales. Granos mas pequeños son para sazona pescado, carne y salsas. La sal debe siempre mantenerse seca y no se debe utilizar contenedores de metal.

Flower Salt Smoked Salt

Today's Recipe: Ready for a Picnic!

2011-04-18T15:03:00.002-04:00

Pasta Salad with Tuna and Boiled Egg

Ingredients:
2 Eggs
400 g Penne pasta
2 Scallions
150 g Canned Tuna (drained)
2 tbsp Mayonnaise
2 tbsp Plain Yogurt
1 tbsp Honey Mustard
Salt and Pepper

Directions:
Boil the eggs well. Cook the penne pasta, drain, and let cool under cold running water. Peel the eggs and chop coarsely. Trim the scallions and snip into small rings.
Put the cold cooked pasta in a bowl. Add the eggs, scallions and tuna. Add a pinch of salt and pepper, the mayonnaise, and yogurt to the salad.
Add the honey mustard last and mix everything well. Serve in bowls or plates with crackers o toasted bread and garnish with herbs.

Perfect for a Summer Picnic!
------------------------
Ensalada Fria con Atun y Huevo

Ingredientes:
2 Huevos
400 gr Pasta Penne
2 Cebollitas Verdes
150g. Atun enlatado (escurrir)
2 c. Mayonesa
1 c. Yoghurt Simple
1 c. Mostaza Dulce
Sal y Pimienta

Direcciones:
Pon a cocer los huevo correctamente. Coce la pasta, escurrela y deja enfriar sobre agua fria. Pela los huevos y picalos. Limpia las cebollitas verde y corta los tallos en delgadas rebanadas.
Coloca la pasta fria en un bowl. Agrega los huevos cocidos, cebollitas verdes y el atun. Agrega una pizca de sal y pimienta, la mayonesa y el yoghurt a la ensalada.
Agrega la mostaza dulce al final y mezcla todo. Sirve en bowls o en platos con galletas saladas o pan tostado y decora con algunas hierbas.

Perfecto para un Picnic en el Verano!

Summer Shake!

2011-04-08T17:16:00.001-04:00

Aloha Pineapple

Ingredients:
1/4 cup Pineapple Juice
6 Big Strawberries
1 Small Banana
1/2 cup Pineapple Sherbet
1/2 cup Non-fat Frozen Yoghurt
Ice

Directions:
Blend all the ingredients in a blender. Add sugar for more sweetness!
---------------------
Aloha Piña

Ingredientes:
1/4 tz. Jugo Piña
6 Fresas Grandes
1 Platano Chico
1/2 tz. Sorbet de Piña (puedes encontrarlo en tiendas de autoservicio en area de refrigeramiento)
1/2 tz. Yoghurt Light Frio
Hielo

Direcciones:
Mezcla todos los ingredientes en una licuadora. Agrega azúcar para un sabor mas dulce!

Steak+Wine = Brazil!

2011-04-01T14:22:00.002-04:00

Fogo the Chao

Churrascaria . Brazilian Steakhouse

The story of Fogo de Chão^® began in the mountainous countryside of Rio Grande do Sul in Southern Brazil, where its founders were born. Growing up, the brothers were immersed in the centuries-old Gaucho culture, a rich blend of traditions from European immigrants and Brazilian natives.

In 1979, Fogo began sharing the gaucho way of preparing meat in Porto Alegre, Brazil. Today, their gaucho chefs still expertly grill each of their 15 cuts of meat and offer you continuous tableside service.

“The most AMAZING restaurant in the whole world! The food is great, the staff is great ... Everything at Fogo is just Perfect !!! My #1 place to go.”

Suelen, March 30, 2011

“Great place to eat. Great tasting beef, pork and chicken. Salad bar second to none. The cheese bread, fried polenta, mashed potato and fried banana out of this world. Can’t wait to go again with wife and friends.”

Edward J, March 25, 2011

I invite you to enjoy the delicious preparations of their gaucho chefs along with their gourmet salad bar, authentic Brazilian side dishes, and award-winning wine list.

Their locations: Chicago, Houston, Beverly Hills, Miami, Atlanta, San Antonio, Austin, Kansas City and more.

For more information: www.fogodechao.com

----------------------

La historia de Fogo de Chao ® empezó en las zonas montañosas de Rio Grande do Sul en el Sur de Brazil, donde nacieron sus fundadores. Durante su crecimiento, los hermanos fueron sumergidos en la cultura del Gaucho, una gran mezcla de tradiciones de imigrantes Europeos y Brasileños nativos.

En 1979, Fogo empezo a compartir el estilo gaucho como preparacion de la carne en Porto Alegre, Brazil. El dia de hoy, sus chefs aun cocinan a la parrilla sus 15 cortes de carne y te ofrecen servicios de mesa continuamente.

" El restaurante mas ASOMBROSO en todo el mundo! La comida estuvo excelente, el staff... todo en Fogo es perfecto!!! Mi lugar #1 para ir."

Suelen, Marzo 30, 2011

"Excelente lugar para comer. Excelente carne de res, puerco y pollo. La barra de ensalada de las mejores. El pan con queso, la polenta frita, el pure de papa y el platanto frito fuera de este mundo. No puedo esperar para ir de nuevo con mi esposa y amigos."

Edward J., Marzo 25, 2011

Te invito a disfrutar de las deliciosas preparaciones de sus chefs junto con la barra de ensalada gourmet, platos auténticos de Brazil y su lista de vinos ganadora de numerosos premios.

Sus localidades: Chicago, Houston, Beverly Hills, Miami, Atlanta, San Antonio, Austin, Kansas City y mas.

Para mas informacion: www.fogodechao.com

Today's Recipe: Dessert!

2011-04-01T13:25:00.000-04:00

Molten Chocolate Cakes

Ingredients:
4 tbsp Unsalted Butter (plus a little more for ramekins)
1 tbsp Flour (plus a little more for ramekins)
1/3 cup. Bittersweet Chocolate chips
1 Large egg
1 Large egg yolk
2 tbsp Granulated Sugar

Directions:
Preheat oven to 450F. Butter two 6oz ramekins and dust the inside with flour.
Place the butter and chocolate in a glass bowl and microwave in high-speed in 20 sec. intervals, stirring after each, until melted and smooth.
Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and lighter color, about 1 minute. Add the melted chocolate mixture and flour and beat until fully incorporated and smooth.
Divide the batter between the prepared ramekins. Bake until edges are set and center still jiggles slightly, 8-12 minutes. Let stand for 20 seconds. Run a knife around edge, then invert each cake into a plate. Dust with confectioners' sugar and serve with fresh mint or berries, if desired. Serve immediately!

For extra flavor, you may serve with vanilla ice cream!
---------------------
Pastel Obsesion

Ingredientes:
4 c. Mantequilla sin sal (mas un poco mas para los ramekins)
1 c. Harina (mas un poco mas para los ramekins)
1/3 tz. Chispas de Chocolate (semi-amargo)
1 Huevo
1 Yema de huevo
2 c. azucar blanca

Direcciones:
Pre calienta el horno a 230C. Unta mantequilla en los ramekins y espolvorea harina en todos sus lados.
Coloca la mantequilla y el chocolate en un bowl de vidrio y calienta en el microondas en intervalos de 20 segundos, revolviendo en cada intervalo, hasta que este uniforme y suave.
Usando una batidora, bate el huevo, la yema y el azucar en un bowl mediano hasta que tome consistencia y su color sea mas claro, 1 minuto aprox. Agrega el chocolate derretido y harina, bate hasta que se incorporen todos los ingredientes completamente.
Vacia la mezcla en los ramekins. Cocina hasta que las orillas esten cocidas (semi-duras) y el centro todavia este un poco suave, 8-12 minutos. Deja reposar por 20 segundos. Pasa un cuchillo por las orillas, despues voltea los ramekins en cada plato a servir. Espolvorea azucar glass, agrega hojas de menta o fresas/frambuesas si gustas. Sirve inmediatamente!

Para mas sabor, agrega una bola de nieve de vainilla!

Today's Recipe: Orange Mozzarella Towers.

2011-03-31T17:09:00.000-04:00

Orange Mozzarella Towers

(4 servings)

Ingredients:
4 Fresh Oranges
12 Baby lettuce leaves
12 Mozzarella Slices (1/4-inch)
12 Fresh Basil leaves
2 tbsp Orange Zest
Ground Black Pepper
Orange Balsamic Vinaigrette (recipe follows)

Orange Balsamic Vinaigrette:
1/4 cup Fresh Orange juice
1 tbsp Balsamic Vinegar
2 tbsps Olive Oil
Salt and Pepper

Combine the orange juice, vinegar, olive oil and salt and pepper to taste in a small bowl and whisk together.

Directions:
Peel oranges and cut three 1/4-inch horizontal slices from the center of each orange. Lightly sear the slices in a hot pan or on a grill.
For each serving, arrange 3 lettuce leaves on a plate. Place one mozzarella slice on the lettuce, and top with one orange slice and one basil leave. Repeat with 2 more layers of mozzarella, orange slices and basil.
Drizzle each serving with one tablespoon vinaigrette. Sprinkle with black pepper and orange zest.
-----------------------------
Torres de Naranja y Mozzarella
(4 porciones)

Ingredientes:
4 Naranjas
12 Hojas Baby Lechuga
12 Rebanas Q. Mozzarella Fresco (1.5 cm)
12 Hojas Albahaca fresca
2 c. Cascara de Naranja (rallada)
Pimienta Negra recién molida
Vinagreta de Naranja y Balsamico (receta siguiente)

Vinagreta de Naranja y Balsamico:
1/4 tz. Jugo de Naranja (fresco)
1 c. Vinagre Balsamico
3 c. Aceite de Oliva
Sal y Pimienta

Combina en un bowl, jugo de naranja, vinagre, aceite de oliva, sal y pimienta. Combina con un batidor de globo.

Direcciones:
Pela las naranjas y corta tres rebanadas horizontales de 1.5cm desde el centro de cada naranja. Cocina ligeramente las rebanadas en un sartén caliente o a la parrilla.
Para cada porción, coloca 3 hojas de lechuga en un plato. Coloca una rebanada de mozzarella encima de la lechuga, encima coloca una rebanada de naranja y una hoja de albahaca. Repite con 2 capas mas de rebanadas de mozzarella, naranjas y hojas de albahaca.
Termina con un poco de vinagreta de naranja balsamico encima. Espolvorea pimienta negra recién molida y cascara de naranja.