Match Wine With A Roast Pork

Pork pairs well with a number of wines.

Roast pork and wine are a winning combination. "The other white meat" -- as pork is sometimes called -- pairs equally well with both red wines and white wines. Different factors go into selecting the perfect wine pairing for a roast pork meal. If you have plans for a roast pork dinner, picking the complementary wine will involve careful consideration of the setting, ingredients and occasion for this particular dining event.

Instructions

1. Check the weather. There's no hard and fast rule for when to serve wine on a seasonal basis, but many people prefer a white wine in the summer and a red in the winter. This has a lot to do with the cooler recommended serving temperature of white wine, making it more refreshing when dining al fresco. If you are eating outside, you may want to select a white over a red for just this reason.

2. Contemplate the occasion. If you are serving pork for a birthday, anniversary or holiday, nothing says celebration quite like a bottle of sparkling wine or champagne. Sometimes pairing wine for the occasion is even more important than pairing with the food, and festive occasions always call for something bubbly.

3. Pair by region. Serve recipes or ingredients from a certain geographic area with wine that is also from that area.

4. Consider the flavor profile of the dish. For roast pork with a mustard-based glaze, try a gewurztraminer or a côtes du rhône. A sweeter, Chinese-style roast pork pairs well with champagne, pinot grigio or white zinfandel.

5. Go with pinot noir. The pairing of pork and pinot grapes is so beloved that there is even an annual cooking event -- "Pigs and Pinot" -- dedicated to the pairing of these two items. The brainchild of noted chef Charlie Palmer, the event will be familiar to fans of "Top Chef," as it was featured in a Season 6 episode. With such a noted culinary event dedicated to this pairing, pinot noir and roast pork is always a safe bet.

Tags: roast pork, well with, pairs well, pairs well with, pinot noir, white wine

Preserve Chillies In Oil

Oil-packed chillies provide a spicy kick to salads, cooked dishes and relish trays. Use your favorite pepper variety when preserving, as all types of peppers store well marinated in oil. Leave the seeds in the peppers for the spiciest preserves or remove the seeds before canning if you prefer a milder flavor. Peppers have a low acid content and preserve best when treated in the high-heat environment of a pressure canner. However, you can use a waterbath canner if necessary.

Instructions

1. Cut three slits on the skin of the washed chillies. Set the chillies on a baking sheet.

2. Bake the chillies in a 400 degree Fahrenheit oven until the skins begin to blister, or for about six to eight minutes. Remove the peppers from the oven and immediately place them in cold water to stop the cooking process.

3. Peel the blistered skins from the cooled peppers. Cut the chillies into strips or leave them whole, as preferred.

4. Combine olive oil, vinegar, onions and lemon juice in a saucepan. Bring the mixture to a boil over medium-high heat.

5. Pack the peppers into clean, sterilized pint jars. Leave ½ inch of space between the top of the peppers and the rim of the jar.

6. Fill the jars with the heated oil mixture, covering the peppers but leaving the ½ inch space at the top of the jar. Slide a plastic spatula around the inside of the jar to release any air bubbles between the peppers.

7. Wipe the rim of the jar with a clean cloth to remove any oil spills. Set a canning lid on top the jar with the rubber gasket in contact with the jar rim. Screw a canning ring onto the jar to secure the lid.

8. Process the chillies in a pressure canner for 35 minutes at 12 to 15 lbs. of pressure. Process in a waterbath canner for 15 minutes at altitudes up to 1,000 feet, 20 minutes for altitudes of 1,001 to 6,000 feet and 25 minutes at altitudes above 6,001 feet. Follow the manufacturer's instructions for using and venting the canner.

9. Lift the jars out of the canner with a pair of jar tongs at the end of the canning period. Allow a pressure canner to cool down until the gauge reads zero before opening it to avoid burns. Cool the jars in a draft-free area for 24 hours before handling and storing.

Tags: minutes altitudes, pressure canner, altitudes feet, altitudes feet minutes, between peppers, canner minutes, feet minutes

Italian Restaurants In Bronx New York

Discover a scene from an Italian restaurant in the Bronx.

While Manhattan's Little Italy slowly loses ground to its neighboring Chinatown, the Bronx's Belmont neighborhood is still home to a thriving Italian community offering a vast array of dining options. From casual sidewalk cafes to formal white linen service, the Bronx is home to all varieties of Italian restaurants. While the densest concentration is in Belmont along Arthur Avenue, you can find Italian food all over the Bronx.

Roberto Restaurant

Italian food means more than just spaghetti at Roberto.

Esquire magazine called Roberto the best Italian restaurant in America, and it seems the crowds agree. This restaurant is so popular that it does not accept reservations. The antipasti selection alone is enough to get the mouth watering. The starters lean heavily on a selection of fresh seafood: sardines, clams, calamari and clams all make appearances. Be sure to save room for some pasta. Roberto offers penne, orecchiette, fusilli and linguine served with rustic Neapolitan sauces. For the main course at Roberto, a vast selection of veal, fish, lamb, beef and chicken dishes are available. For a relatively expensive restaurant, the attire is casual.

Roberto Restaurant

603 Crescent Avenue

Bronx, NY 10458

718-733-9503

roberto089.com/index_r.html

Trattoria Zero Otto Nove

Wood fired pizza is the main attraction at Trattoria Zero Otto Nove.

Zero Otto Nove translates to 089, the area code for Salerno, Italy, which is the original home of chef Roberto Paciullo. Like its sister restaurant, Roberto, Trattoria Zero Otto Nove features a full selection of antipasti, pasta, fish and grilled meat, but the real draw here is the wood fired pizza. Enjoy your choice of traditional pies like Margherita (tomato, mozzarella, basil) or Quattro Formaggi (smoked mozzarella, gorgonzola, provolone, fresh mozzarella). If you're feeling adventurous, you might prefer to try one of the specialty pizzas like the la salernitana (fresh mozzarella, escarole, olives, capers, anchovies) or the la cirilo (butternut squash puree, cream of truffle, mushrooms, fresh mozzarella).

Trattoria Zero Otto Nove

2357 Arthur Avenue

Bronx, NY 10458

718-220-1027

roberto089.com/index_089.html

Mario's Restaurant

Authentic Neapolitan cuisine is the specialty at Mario's. Owned by the the Migliucci family, which has been providing the Bronx's Belmont neighborhood with great Italian food since 1919, Mario's prides itself on treating its customers like family and creating all its dishes from scratch. In addition to the usual steaks and chops, Mario's offers more adventurous options like broiled calf's liver and tripe a la livornese (an oil, egg, anchovy sauce). All food is cooked to order here, so don't expect a quick dinner. Nonetheless, it will be worth the wait.

Mario's Restaurant

2342 Arthur Avenue

Bronx, NY 10458

718-584-1188

mariosrestarthurave.com/

F & J Pine

Venturing out of Belmont's Little Italy, neighboring Van Nest is home to an Italian institution, F & J Pine. Opened by Frankie Bastone in 1969, this restaurant specialized in family meals inspired by Calabrian cuisine. While no longer the well-kept secret it once was, F & J Pine still uses the freshest of ingredients in the creation of its sprawling five-page menu, which includes pastas, heroes, pizzas, fish and meat. On Sundays, F & J Pine offers an all-you-can-eat special on Frankie's famous ragu served over tagliatelle pasta.

F & J Pine

1913 Bronxdale Avenue

Bronx, NY 10462

718-792-5956

fjpine.com/main.html

Umbertos Clam House

Clams come many ways at Umbertos.

As its name suggests, Umbertos is famous for its clams. Little necks and cherry stones are available on the half shell. Try them tossed with linguine and in soup, too. Umbertos also offers all the Italian classics like baked ziti, fettuccini alfredo and a selection of chicken, steaks, and chops. Umbertos features live music on Tuesdays and Thursdays.

Umbertos Clam House

2356 Arthur Avenue

Bronx, NY 10458

718-220-2526

umbertosclamhousebronx.com/

Tags: Avenue Bronx, Otto Nove, Zero Otto, Zero Otto Nove, Arthur Avenue, Avenue Bronx 10458

Healthy Banana Snacks For Kids

It is important to introduce your kids to healthy eating habits, not only to provide them with wholesome, nutritional foods to help them grow and develop, but also to encourage them to maintain and keep healthy eating habits later on in life. So Instead of reaching for frozen and processed foods, try these different snacks made with bananas when your kids want something to eat. Add this to my Recipe Box.

Banana and Peanut Butter

This snack is quick and easy to make in small and large quantities, and your kids are sure to love it. Peel and slice a banana in half, then slice each half longways, for a total of four banana slices. Spread each slice with peanut butter (smooth or crunchy--whatever your kids prefer).

Frozen Banana Treats

Slice a whole banana into eight chunks, then place the chunks in the freezer until they are firm (be sure to keep them separated so they do not freeze together). Then take the banana chunks out of the freezer, roll each chunk in honey and then in your topping of choice (such as crushed nuts, granola, coconut flakes, crushed cereal) and then return to freezer. Once the chunks are frozen solid, you can move them to plastic bags to take up less space.

For a healthier variation, substitute yogurt for the honey.

Banana Smoothies

Combine one banana, 1/2 cup vanilla yogurt, 1 tbsp. honey and 1 cup crushed ice in a blender and blend until the consistency is creamy. You can use different flavors of yogurt as desired, as well as more honey for a sweeter drink. Another variation is to add additional kinds of fruit, like strawberries. Makes one serving.

Tags: your kids, chunks freezer, eating habits, healthy eating, healthy eating habits

Use Chopsticks

Use Chopsticks

Practice makes perfect when it comes to using chopsticks. It may look complicated but the key is that the bottom chopstick remains still while the upper chopstick moves to grasp the food. Here are a few steps to eating with chopsticks in no time.

Instructions

1. Hold one chopstick between your thumb and middle finger. Position the chopstick so that it lies at the base of your thumb (on the joint) and at the lower joint of the middle finger. This chopstick shouldn't touch the forefinger.

2. Place the other chopstick between your thumb and forefinger. The side of the chopstick should rest against the tip of your thumb; the top of the chopstick should rest against the pad of your forefinger.

3. Be sure the tips of the chopsticks are parallel.

4. Keep the first chopstick stationary as you practice moving the second chopstick toward the stationary one.

5. Use this technique to position the chopsticks around a piece of food.

6. Hold the food firmly as you lift it toward your mouth.

Tags: your thumb, against your, between your, between your thumb, chopstick between

Pair Beer With Food

Like wine, beer can be used to compliment food and bring out the flavors and complexities of both the meal and the brew. Pairing beer with your meals demands an astute palate and attention to flavor. It's easy once you try; just follow these steps to pair beer with food.

Instructions

1. Choose beers to compliment the flavors of your food. Many of the same ingredients and flavor notes are present in both food and brewing. Serve a cream stout with rich chocolate desserts or drink a heavy porter with hearty meat meals and gravy such as Shepherd's Pie. A good rule of thumb for beginners is to pair light meals with light beers and heavy meals with dark beers (though this is just a start).

2. Contrast food with beer by pairing unlikely matches such as pale ale with smoked fish or a stout with fruit desserts. The complexity delivers contrast and brings out the flavors in both your meal and beer.

3. Cut spicy or fatty flavors in certain dishes with beer. Malty, sweet beers pair well with Mexican or other spicy dishes as they tone down the heat and bring out the sweetness of the ingredients. As well, acidic, hoppy beers like pilsners or American pale ales cut fatty, rich foods such as fish and chips or cheese.

4. Select international beers from the same region of international foods. Most often, they complement each other well. Light, acidic Mexican beers go well with the spicy dishes of the region and Japanese-brewed lagers are a great compliment to sushi.

Tags: beer with, meals with, spicy dishes, stout with, well with

Harvesting Dill For Pickles

Collect your dill heads before they begin to brown.

Dill is used in both methods for preparing dill pickles. Fermented or brined pickles are cured for several weeks. Fresh-packed pickles do not ferment. These are brined; then vinegar and spices are added, saving processing time. The flowers, stems, leaves and seeds of the dill plant are edible and may be used to flavor pickles.

Selection

Fresh spices yield the best flavors so harvest your dill just before you are ready to use it or use recently dried heads and seeds. Select the best parts of your dill plants for harvest and inspect them for insects, damage and dirt. Dill creates its best flavor at the time it flowers, and aphids are more prevalent around the time the plants flower and their seeds ripen.

Harvest

Harvest dill leaves, also known as dill weed, by cutting them where they meet the stem of the plant. Collect dill seed when the flower heads turn brown and dry by bending the main stem into a paper bag. Cut the entire stem or work the flower heads between your fingers to loosen the seeds into the bag. Store dill seed in a cool, dry place, out of sunlight. Collect dill heads after they flower but while they are still green and the seeds immature.

Warnings

Avoid over-watering your dill plants as this can lead to mildew. If you use decayed or moldy spices, your pickles may spoil and become inedible. Spices that are more than a year old may not sufficiently flavor your pickle batch. Do not use brown dill or heads that are dry or past their maturity as they can cause your pickling liquid to turn pink. While this discoloration is only an aesthetic issue when caused by aged dill, yeast growth causes a similar discoloration, one that adversely affects your batch. Don't grind your dill seed to avoid dark or discolored pickles. Be careful to follow the recipe as, in some cases, too much spice can lead to a bitter flavor in your pickles.

Measurements

Each head of fresh dill is equivalent to 1 to 3 teaspoons of dill seed. The Colorado State University Extension recommends using 14 heads of fresh dill or 4-1/2 tablespoons of dill seed to can 7 to 9 pints or 4 quarts of fresh-packed whole dill pickles. Use four to five heads of fresh dill per gallon for fermented dill pickles.

Tags: dill seed, your dill, dill heads, dill pickles, fresh dill, Collect dill, dill plants

What Is The Most Expensive Cognac

What Is the Most Expensive Cognac?

The world's most expensive bottle of cognac, priced at $1.9 million, is dubbed such for what is inside the bottle as well as for the bottle itself.

Identification

The Guinness World Record holder for most expensive bottle of cognac is Henri IV Dudognon Heritage Cognac Grande Champagne.

Geography

It's no surprise that the world's most expensive cognac comes straight from France's Cognac Grande Champagne region. Claudine Dudognon inherited the Maison Dudognon that has been producing this cognac since 1776. Henri IV, the French king, was her direct ancestor, and the Cognac was named in his honor.

Features

This Cognac is aged in barrels for over one hundred years. This produces an alcohol content of forty-one percent. It comes in a decanter made of twenty-four karat gold and sterling platinum and is decorated with sixty-five hundred diamonds. The limited, numbered, bejeweled bottles were created by known jeweler Jose Davalos. It contains 33 ounces of Dudognon Heritage Cognac Grande Champagne.

History

The Dudognon family uses organic farming methods to produce its best grapes that are then aged on premises. No additives are introduced in there Cognac-making process. They produce about 200 barrels of Cognac annually.

Effects

All of that experience, great care and dedication produces this light-colored, airy, and expensive Cognac.

Tags: Cognac Grande, Cognac Grande Champagne, Grande Champagne, bottle cognac, Dudognon Heritage, Dudognon Heritage Cognac, expensive bottle

What Is Allspice Made Of

Allspice is used in both sweet and savory cooking.

The name "allspice" has created the common misconception that allspice is a combination of other spices. In reality, allspice is made of only one spice, the dried berry of the Jamaican pimento tree.

Name

Allspice got its name from its complex flavor, which tastes like a mixture of spices such as cloves, cinnamon, nutmeg and pepper. It's also known as Jamaican pepper, baharat and pimento; the latter term comes from the fact that Spaniards mistook it for black pepper.

Appearance

Dried allspice berries are 1/8 to 1/4 inch in diameter and have hard, wrinkled, brown skins. They resemble brown peppercorns. You can also find allspice in its ground form, a fine brown powder.

Uses

Allspice is a component of both sweet and savory dishes. It's an important part of Jamaican jerk spice mixtures, a common part of pickling liquid or brine in European food, and a component of cakes and other desserts.

Tags: both sweet, both sweet savory, sweet savory

Stockpile Food

Most people eat out several times a week, so the notion of stockpiling food is a foreign concept. Grocery stores operate on the premise that most households only maintain a three-day supply of food, relying on the "just-in-time" delivery system to resupply only when the last of an item is purchased. Problem is, just-in-time could leave your family high and dry at the very moment you need those goods most.

Instructions

1. Keep track of what your family eats on a regular basis, and determine which of those items you could double-up on each time you go shopping.

2. Look for items to add to your stockpile that require little or no preparation. Canned soups, chili, fruits and vegetables are good items to have in a stockpile. Crackers, peanut butter and other foods that don't require cooking are also excellent items to stockpile.

3. Include items for members of your household who may have special needs, including infants, pets and other household members who may have food allergies or chronic conditions such as diabetes.

4. Remember to include water in your stockpile. You should include at least 1 gallon per person per day in your stockpile. You can manage this by buying bottled water or by ensuring that you have the means to collect and purify that amount of water. That means making sure you have water containers, bleach or a means to boil water available even during power outages.

5. Rotate the items in your stockpile so that they don't expire. Use the oldest items first. An easy way to do this is to organize your stockpile by item on your shelves. Each time you store newly purchased items, move the oldest items forward, and place the new items in the back.

6. Contact your doctor and insurance company to make arrangements to have at least a 1-month supply of prescription medications available in your stockpile for each household member who requires them. You should also purchase over-the-counter medications that members of your household regularly rely on.

7. Pay attention to food recalls. With the increasing number of recalls being issued by the Consumer Products Safety Commission and the Food and Drug Administration, it's possible some of the items you have stockpiled may eventually be recalled. Recent recalls include various types of peanut butter, canned hash and seafood.

Tags: your stockpile, your stockpile that, items have, items your, items your stockpile, members your

Check Alcohol Content In Wine

Wine has been lauded for its health benefits as well as taste. However, it should be enjoyed in moderation, as it can contain up to twice the alcoholic content of beer. While information about alcohol by volume, or ABV, is usually included somewhere on the bottle itself, it is possible to determine the ABV by knowing what type of wine it is. This article will provide general guidelines for knowing your wine's ABV.

Instructions

Discovering the ABV

1. Check the wine bottle for the ABV measurement, which is given as a percentage that indicates how much of the liquid volume of the wine is actually alcohol. This percentage can be difficult to find; it can be spotted running vertically along the overlap of the label, along with information about the vintner or bottler, or in some other place. To save time, simply scan the bottle for the percentage symbol.

2. Know your variety. Even if information about the ABV is not included on an individual bottle of wine, it is possible to know the approximate alcohol content by knowing what type of wine it is. All wine falls within 8 to 22 percent ABV, while most wine is in the 10 to 14 percent range. Sparkling and table wines as well as rosés fall on the low end of the spectrum, containing as little as 8 percent alcohol by volume, while port contains 20 percent ABV. Fortified wine is wine to which alcohol has been added, and can contain up to 22 percent ABV.

3. Use these guidelines for red wine. Few if any red wines contain less than 12.5% ABV. Low-alcohol red wines include Beaujolais, Burgundy and Chianti. Shiraz (Syrah), Cabernet Sauvignon, Pinot Noir and Merlot all fall between 13.5 and 14.5 percent ABV, while the reds with the highest alcohol content include Petite Syrah and Zinfandel, at more than 14.5 percent ABV.

4. For white wines, use these guidelines: Muscadet and Riesling are two of the lightest whites, with 12 to 13 percent ABV, while Loire, Bordeaux, white Burgundy, Pinot Grigio (Gris), and Sauvigon Blanc contain up to 13.5 percent ABV. Among the heaviest hitters are the Chardonnays and California Sauvingon Blanc, which can contain up to 14.5 percent alcohol per volume. Few white wines contain a higher amount of alcohol than this, and those are fortified.

Tags: alcohol volume, contain percent, information about, percent while, knowing what

Halloween Cake Games

Add food coloring to white frosting before the party to save time.

Halloween is a popular time to throw parties, which often include holiday-appropriate desserts, such as cupcakes covered in icing spiderwebs and cakes shaped like the bride of Frankenstein. If you are hosting a Halloween party, especially one with children, add the decorating of Halloween desserts as another game to play during the gathering. If you do not have time to decorate desserts during the party, consider playing a game of hiding a surprise inside a store-bought cake.

Cupcake Decorating Contest

Bake cupcakes before the party or buy plain, unfrosted cupcakes from a local bakery or grocery store. Supply the party-goers with colored frosting, sprinkles and candies. Keep a supply of napkins handy, along with paper plates, plastic knives and spoons for ease of decorating. Provide guests with examples of Halloween cupcakes from magazines or printed from the Internet. Give guests a limited amount of time to create a Halloween cupcake. Score the cakes in different categories, such as scariest, prettiest and best in show. Provide small treats to the winners.

Cake-Eating Contest

Line up guests in front of either individual cupcakes or pieces of cake for an old-fashioned cake-eating contest. Tell participants of this game to place their hands behind their backs. At the sound of a buzzer, have party-goers eat their cakes as fast as they can. Award prizes to the fastest eater, the most clean and even the messiest. Do not include any sprinkles, candies or other decorations on the cakes to avoid choking hazards, and do not play this game with young children.

Cake Treasure Hunt

Bake a cake or buy a sheet cake from a bakery. Before guests arrive, hide a secret present in the cake. Pick something that is large enough to not be a choking hazard, such as a gift card to a favorite restaurant or store. At the end of the evening, cut the cake and hand out a piece to each guest, instructing them to eat slowly and look for the hidden gift. The person with the gift card in his slice of cake keeps the prize.

Cake Hide and Seek

Hide a Halloween-themed cake somewhere in the house before your party starts. Ask guests to wander around the house by following a trail of clues you provide. The party guest who finds the cake first has the option of either sharing the dessert with the rest of the guests or taking it home to enjoy later.

Tags: before party, cupcakes from, gift card, sprinkles candies, this game

Pack Cold Cans Of Potatoes

Potatoes need to be pressure canned to destroy any bacteria.

Potatoes keep for a long time if stored in a cool, dark place, but if you want to preserve them for longer, you can also can them to use and enjoy any time. There are two different methods for canning foods: the hot-pack method and the cold-pack method, also called the "raw pack" method. The cold-pack method, which involves preparing the food in a pressure canner and then packing it into jars without heating it, is best for low-acid foods like potatoes.

Instructions

1. Cube the scrubbed and peeled potatoes. Cut them into 1/2-inch cubes for large potatoes. Leave small potatoes whole, if desired. Aim for potatoes or potato cubes of even sizes.

2. Heat two pots of water on the stovetop. Bring them to a boil while you continue to prepare the potatoes. Place the plate rack in the pressure cooker and fill it with 4 inches of water. Turn on "Low" heat, and leave the pressure cooker uncovered.

3. Prepare a solution of ascorbic acid by mixing lemon juice and water in a ratio of 1 cup of lemon juice to 1 gallon of water. Soak the potatoes in the solution.

4. Drain the potatoes into the colander.

5. Blanch the cubed potatoes for two minutes in one pot of boiling water, or 10 minutes for whole, small potatoes. Drain them in the colander.

6. Pack jars with potatoes. Leave 1 inch of space at the top of the jar. This headspace is necessary for expansion during the pressure-canning process. Once potatoes are loosely packed into the jars, fill the jars with boiling water from the second pot of boiling water, again leaving 1 inch of headspace.

7. Fit lids and rings onto the filled jars until they are sealed securely.

8. Place the jars on the rack inside the pressure canner. Make sure there are at least 3 inches of water still in the canner, and add more if necessary. When the canner is full, put the lid on and twist it into place. Leave the valve open on top. Let canner steam for 10 minutes.

9. Close the valve or put a weight on the pressure canner. Allow the pressure to build to 11 lbs., then set the timer. Let it steam an additional 35 minutes. The exact time depends on your altitude, the type of canner you have, and the size of your canning jars; but it should be between 35 and 40 minutes.

10. Turn off the heat and let the pressure drop down to zero. Wait three more minutes, then release the valve or take the weight off the top. Once steam escapes, remove the jars with tongs and let them cool, without touching them, in a place free from drafts.

Tags: boiling water, jars with, pressure canner, cold-pack method, inches water

Make A Rueben Sandwich

There are few foods that combine such an unusual list of ingredients and still tastes so good! The crunchy bread, the salty sauerkraut and the savory corned beef all make a Rueben sandwich a classic. The bigger it is the better it is, and the great thing about the Reuben is that it's also really easy to make one on your own. Follow these steps to make a Reuben sandwich.

Instructions

1. Toast two slices of marbled rye for each sandwich in a toaster or toaster oven. You might also want to place the bread in the oven broiler for a few minutes while preparing the other sandwich ingredients. Be sure to just toast the bread, not char it, because the taste of the blackened bread will contrast badly with the sandwich's other components. Toast it just until golden and crunchy.

2. Place the sliced corned beef in a medium sized skillet over medium or medium-high heat. Heat the corn beef slices until they are heated through and sizzling. Drain off any excess juices from the meat, as this could cause your toasted bread to become soggy when you top it with the corned beef.

3. Drain the sauerkraut well in a colander, strainer or even by placing the desired amount of sauerkraut for your sandwich on a paper towel and letting the excess juices drain. You will not want the sauerkraut completely dry because this will take away from the flavor and the contrast with the corned beef, but excess moisture will make your bread soggy and could cause your condiments to become runny and messy.

4. Spread the condiments of your choice on both pieces of toasted marbled rye bread. There are differing opinions as to whether the proper condiments for a Reuben sandwich are horseradish, spicy mustard, a combination of the two or something else altogether. It really comes down to your personal taste. Put some of each on your Reuben if you're feeling adventurous or just add whatever you like on your Reuben. Spreading it on both slices of bread will give the sandwich more flavor.

5. Layer the heated sliced corned beef onto one slice of the bread. Arrange it so that the bread is evenly covered, and you will get all the flavors of the sandwich in every bite.

6. Mound the sauerkraut on top of the corned beef. Spread the sauerkraut out so that it is even to make putting your sandwich together easier and to guarantee that the sauerkraut's unique flavor will be well blended with the rest of the ingredients of your Reuben.

7. Top the sandwich with the other slice of marbled rye. Your sandwich is complete.

Tags: corned beef, Reuben sandwich, your Reuben, bread will, cause your, could cause

Make A Bacon Banana Pizza

Bacon and banana is a strange, but not impossible, combination. The key is to get the bananas at the right stage of ripeness and to blend them with complimentary flavors. The best bananas are barely ripe, with just a hint of green. This recipe is a play on the barbecue pizza, using a mango-banana chutney and applewood smoked bacon.

Instructions

Applewood Bacon and Banana Chutney Pizza

1. Preheat oven to 350 and place rack in center.

2. Mix the provolone, sharp white cheddar, smoked gouda, and gruyere, together and set aside.

3. Brown the bacon until slightly crisp, blot oil then dice or crumble -- set aside.

4. Pour jar of mango chutney into a bowl or food processor.

5. Coarsely chop the bananas and add it them the chutney.

6. Blend until a smooth paste forms.

7. Spread the mango-banana paste on the pre-made pizza crust.

8. Top with cheese blend.

9. Sprinkle bacon and diced onion on top of the cheese.

10. Bake at 350 for 20 -- 30 minutes, or until cheese melts and edges become slightly browned.

11. Remove from oven, let sit for 5 minutes then serve and enjoy.

Tags: Bacon Banana

Make The Perfect Pork Tenderloin

Making a moist, juicy pork tenderloin can be just right for any dinner.

Instructions

1. Go to the grocery store to pick out the tenderloin.You can even use a pork roast.

2. Remove tenderloin from plastic wrap

3. Rinse tenderloin with water

4. Rub the tenderloin with extra virgin olive oil so the seasonings will stick.

5. Make a marinade in freezer bag.You can mix Wish-Bone Italian dressing with soy sauce, Lawry's, Mrs. Dash, or worchesthire sauce.Whatever works for you.Or you can do what I did. Mix Wish-Bone Italian dressing with soy sauce or Lawry's Marinade with Kikkoman Teriyaki.

6. Put the tenderloin in the bag with the marinade.Place it in the fridge and leave overnight.

7. Set oven at 350 degrees.

8. Take out tenderloin from the fridge and place on a foil-lined pan.

9. Add your dry seasonings on top of the tenderloin. Make sure to get both sides.

10. Wrap tenderloin in foil.

11. Place in the oven for 30-45 minutes.

12. Once done, let it rest before serving.Accompany with veggies and rice.

Tags: tenderloin with, dressing with, dressing with sauce, Italian dressing, Italian dressing with, sauce Lawry

Clear Plastic Wrap & Food Safety

Clear plastic wrap can mold itself to any food or container, blocking air and moisture.

Nearly every home in America contains at least one box of plastic wrap. While there are multiple non-food uses for plastic wrap, most people use it to seal open containers and protect food from dirt and spoilage as well as to prevent changes in taste, texture and color. It does not matter if you have a lid; plastic wrap fits any size container.

Function

Light, airborne bacteria, oxygen, moisture and temperature are the most common causes of food spoilage. Food safety techniques, such as proper packaging and storage, focus on reducing or eliminating these causes so that food stays safer, longer. Clear plastic wrap blocks out oxygen, moisture, air and airborne bacteria, which is why food packaged with plastic wrap is so common.

History

In 1933, Dow Chemical scientist Ralph Wiley accidentally stumbled upon a brand new plastic--polyvinylidene chloride--best known as Saran. After use in military applications during World War II, Dow introduced Saran wrap plastic film for food and home use in 1953. This stretchable, clingy film could wrap around any shape item and would stick to any substance to create an airtight seal. This seal prevented air and moisture from getting into foods, which prolonged their shelf life and kept them fresh. It was a huge innovation in food safety and packaging.

Safety

The original formulas used in the bulk of plastic wraps contained chlorine and plasticizers that could leach into food and create health problems. Manufacturers have since switched to low-density polyethylene (LDPE) or food-safe versions of polyvinyl chloride (PVC). The new formulas dramatically reduce or eliminate the presence of harmful chemicals such as phthalates and Bisphenol A (BPA) in plastic wrap, so they cannot leach into food and contaminate it. A Good Housekeeping magazine product test of 30 plastic food storage products showed low levels of phthalates and BPA in only one plastic wrap and none in the others.

Misconceptions

There has been a lot of information posted on the Internet about toxins leaching into foods heated in the microwave while covered by plastic wrap. The same Good Housekeeping product test investigated this claim with the help of laboratory testing and found that microwave heating of food, including acidic spaghetti sauce, using all 30 plastic products resulted in no leaching of either toxin into food.

Future

In the future, plastic wrap not only will help us keep food fresh, but also will be able to warn us when it is not. Wraps that change color in response to moisture, air and temperature change are in development. Scientists at Clemson University are working on an antibacterial plastic wrap made of environmentally friendly natural proteins. Researchers are even studying make wraps from fruit and vegetable material that can be converted into a type of marinade.

Tags: plastic wrap, plastic wrap, into food, airborne bacteria, Clear plastic, Clear plastic wrap, Good Housekeeping

Make Killer Giardiniera (Italian Hot Pepper Relish)

Giardiniera acts as a sauce or garnish for meat dishes.

Add a flavorful kick to any dish with giardiniera or hot pepper relish. This Italian dish can be made in bulk in less than an hour. It can be eaten alone as a snack, as a dip for chips or vegetables, on sausage sandwiches, French dips, pasta dishes or on your pizza. There is no written rule on what you can eat giardiniera on once you try it you can decide what dishes to use it in conjunction with.

Instructions

1. Chop the red and yellow bell peppers, and onions. The pieces of bell peppers and onions should be about 1/4 inch in size. Slice the jalapenos to about a 1/4 inch. Put them all in a saucepan.

2. Place the white vinegar and olive oil into the saucepan.

3. Bring the mixture in the saucepan to a simmer.

4. Slowly stir in the sugar, mustard seed, salt, oregano, basil and red pepper flakes.

5. Stir the mixture occasionally and cook for about 1 hour, until the peppers have softened. The yield should be about 4 cups, if it is more than that it needs to continue cooking.

6. Let the relish cool if you are going to store it in the refrigerator. You can also use it in your dishes while it is hot. Giardiniera will keep in mason jars or plastic containers for a month if refrigerated.

Tags: about inch, bell peppers, bell peppers onions, peppers onions, should about

Gyro Meat Spices

The gyro has become a popular American sandwich.

Gyro sandwiches, once only popular in Greek culture, have become a mainstay of American sandwich shops. The meat is typically lamb, although gyros are now also made using chicken, beef or veal. The word gyro means "to turn," and gyros are traditionally cooked on a rotisserie. As the fat drips off the meat, the meat gains a crispy exterior while remaining moist.

Salt and Pepper

Kosher salt, or coarse salt, is frequently used to season gyro meat. Pepper is also a common seasoning, and Tellicherry black pepper, a peppercorn that is allowed to ripen fully on the plant and has a slightly less pungent pepper taste, is particularly good on gyros.

Onion

The Food Network's Alton Brown's recipe for gyro meat calls for one finely diced medium onion for every 2 lbs. of meat. If you don't have an onion, use onion powder or onion salt. If using onion salt, cut back on the amount of kosher salt you use.

Garlic and Oregano

One tbsp. of fresh garlic, finely chopped, and 1 tbsp. of oregano should be added to every 2 lbs. of meat. Garlic powder may be used in place of fresh garlic. Garlic and oregano add pungent and mellow spice tones to the meat.

Lemon

For a taste of citrus, use powdered lemon peel or lemon zest, along with a bit of lemon juice.

Miscellaneous Spices

Try adding other spices to create your own blend. Rosemary, paprika, poblano chilies, which are mild chili peppers, Cubanelle sweet peppers and cumin are all good additional spices that give gyros an extra kick of flavor.

Tags: American sandwich, every meat, fresh garlic, gyro meat, onion salt

Grow Butternut Squash

If you are a gardening novice or are just looking for something easy to grow, butternut squash may be a good choice. This squash has a sweet, nutty flavor and can be used in a variety of recipes or cooked and eaten by itself. Read on to learn grow butternut squash.

Instructions

1. Give your seeds warm soil and room to grow. Because butternut squash is a somewhat delicate plant, if you are planting seeds directly into the soil, be sure to wait until after the danger of frost has passed. You can also plant seeds in individual pots filled with peat and plant in the ground when it has thawed. Butternut squash seeds should be planted in hills about 1/2- to 1-inch deep in the soil, and the seeds should be spaced 4 inches apart. Hills should be 4 to 6 feet apart.

2. Water regularly. Water your butternut squash seeds upon planting and then every two to three days until germination. However, do not saturate the ground, as squash grows best in moderately moist soil.

3. Feed your plants. Squash grows well in rich soil, so fertilizing regularly will help you grow healthy plants. Some experts even recommend initially side dressing the fertilizer into the soil, and then continuing to feed the soil fertilizer on a regular basis.

4. Thin the hills. After your plants are 4 inches high, thin the hills to three plants per hill. Because this type of squash will grow to be 8 to 10 inches long, the plants will need plenty of room after they begin to sprout vines.

5. Protect your plants. All squash is susceptible to insect and fungus Minimize damage. There are many products out on the market, both organic and non-organic, that will help minimize damage to your butternut squash. If you choose to use insecticides, it is recommended to wait until the evening hours. This keeps the bees from being affected by the insecticides as you need them to pollinate your plants.

6. Harvest your butternut squash. Butternut squash is ripe after the rind has hardened and when there is about 2 inches of stem. If you pick it before it is ripe it will lack flavor, and if you cut the stem while it is too short, it will not keep very long. Also, this squash needs to be harvested before the fall frost, as it will kill the plant and damage the fruit.

Tags: butternut squash, your plants, your butternut, your butternut squash, Butternut squash

Sugar Snap Peas Nutrition Value

A sweet and crunchy vegetable with an edible pod, the sugar snap pea is packed full of nutrition. One serving of raw sugar snap peas equals 2/3 cup, or approximately 85 grams.

Dietary Fiber

Although there is no Recommended Daily Allowance (RDA) for dietary fiber, the National Academy of Sciences' Institute of Medicine recommends that most people eat about 25 to 35 grams per day. There are two grams of dietary fiber per serving of sugar snap peas.

Minerals

Sugar snap peas are rich in many important minerals, especially iron, magnesium and calcium. They are also a good source of potassium and phosphorus.

Vitamins

Sugar snap peas are loaded with vitamins. One serving provides a whopping 90% of the RDA of Vitamin C, which helps boost the immune system and prevent chronic disease. One serving provides a good amount of other essential vitamins as well, including Vitamin A, thiamin, riboflavin and niacin.

Other Nutritional Benefits

With no cholesterol or fat, and very low sodium, sugar snap peas can easily be incorporated into a healthy diet. Additionally, they are low in calories, with just 35 per serving.

Sugar

The sweet taste of sugar snap peas comes from fructose, sugar that naturally occurs in fruits and vegetables. People watching their sugar intake should keep in mind that sugar snap peas contain a relatively high amount of sugar, with about three grams per serving.

Tags: snap peas, sugar snap, sugar snap peas, serving provides, serving sugar snap, snap peas

Make Deer Jerky In A Food Dehydrator

Deer jerky

Deer jerky is a full-flavored dried treat that is high in protein. Native American tribes dried strips of deer meat in the sun to provide sustenance through the winter. The modern version of deer jerky is easily made with a food dehydrator. With a few spices and a little time, you can turn fresh venison into a delicious snack. So grab a sharp kitchen knife, a couple pounds of fresh venison and follow these simple steps to make deer jerky in a food dehydrator.

Instructions

1. Cut the fat and silver skin away from 2 lbs. of fresh lean deer meat. Slice the meat into 1-inch strips.

2. Place the strips between sheets of wax paper and pound with a kitchen mallet or meat tenderizer until the strips are ½ of an inch thick. Place the tenderized strips into a large plastic bag, seal shut and refrigerate.

3. Mix 1 tsp. Kosher salt, 1 tsp. fresh ground black pepper, 1 tsp. garlic powder, 1/2 tsp. cayenne pepper, 1/2 tsp. dried ginger and 1/2 cup brown sugar in a cooking pan. Pour in 1/4 cup soy sauce, 1/2 cup cider vinegar, 1 cup apple juice and 1 cup water. Bring the mixture to a boil, stirring occasionally. Turn off heat and allow the liquid to cool completely.

4. Pour liquid into the plastic bag completely covering the deer meat strips. Reseal the bag and refrigerate for 24 hours.

5. Place the meat and liquid in an oven-safe baking pan and cover tightly with aluminum foil. Heat at 350 degrees F for 45 minutes. Test a strip with a food thermometer to ensure that the meat has reached a temperature of 160 degrees.

6. Lay the strips of deer meat on the food dehydrator trays, leaving a space between each to allow air circulation. Close the dehydrator and turn it to a setting of 135 degrees F. Open the dehydrator after 4 hours and turn the strips over. Continue to dehydrate for another 4 to 6 hours or longer, depending on the efficiency of the dehydrator.

7. Test whether the deer jerky is finished. Remove a strip from the dehydrator and bend it. The jerky is done when it resists bending.

Tags: deer meat, food dehydrator, Deer jerky, deer jerky, fresh venison, strips deer, strips deer meat

How Long To Cook A Roast In A Crock Pot

The general principle behind cooking a roast in a Crock-Pot is that you start the roast in the morning and it's ready to eat by dinnertime. However, the Food Safety and Inspection Service (FSIS) department of the USDA does not recommend cooking a roast in a slow cooker, because the thickest portions of the roast might not reach the recommended minimum of 140 degrees, so cut large roasts into chunks to be sure they are fully cooked.

Beef and Lamb Roasts

Beef and lamb roasts need to reach an internal temperature or 140 degrees for rare, 160 degrees for medium and 170 degrees for well-done. Cook a beef roast in a Crock-Pot or a slow cooker for six hours on low for rare, seven to eight hours for medium and nine to 10 hours for well-done. Briskets may need to cook on low for 10 to 12 hours to become fork tender.

The FSIS recommends starting the cooking process on high for one hour before turning the Crock-Pot to low for the remaining cooking time.

Pork Roasts

Pork requires an internal temperature of 160 degrees to be considered fully cooked. A typical pork roast will take approximately eight hours on low heat in a Crock-Pot to reach this temperature. A bone-in roast will cook faster than a boneless roast, so be sure to allow an additional half hour or more for a boneless pork roast. Use a meat thermometer in the thickest portion of the roast to make sure it's done.

Tips

Put any vegetables you're cooking with your roast in the Crock-Pot first. Put the meat on top of the vegetables, add broth or water to cover and cook for the recommended amount of time.

If a meat thermometer isn't available, most roasts can be considered well-done when the meat is fork-tender and can be pulled apart easily. If the meat is frozen, allow an extra three to four hours for the roast to be fully cooked.

Tags: fully cooked, roast Crock-Pot, cooking roast, eight hours, internal temperature, internal temperature degrees

Green Worms Or Caterpillars On Red Cabbage Plants

Red cabbage is more pest-resistant than other cabbage varieties.

Red cabbage, a smaller relative of the more common, pale green cabbage, makes up for its size with increased resistance to a common cabbage pest. Increased resistance, however, doesn't entirely exempt red cabbages from visits by green cabbage moth caterpillars.

Cabbage Caterpillar Varieties

Three species of green caterpillars, or worms, infest red cabbages. They're larvae of cabbage white butterflies (Trichoplusia ni), imported cabbageworms (Artogeia rapae) or diamondback moths (Plutella xylostella).

Damage

The caterpillars eat red cabbage leaves, concentrating on tissue between the midribs and veins. Diamondback moth larvae eat leaves from the inside out. Newly hatched worms scrape leaf tissue, creating translucent patches. Older worms chew holes in the leaves.

Effects

Heavy caterpillar infestation can distort or kill young red cabbage plants. Older plants can withstand survive the loss of 50 percent of their foliage.

Controlling Red Cabbage Worms

Manual removal and disposal of the worms in soapy water is the most effective control for small red cabbage crops. Larger infestations merit a spray application of Bt-based pesticide. This pesticide contains Bacillus thuringiensis bacteria. The germs paralyze the digestive tracts of any worms that ingest sprayed cabbage leaves. It's most effective on young caterpillars.

Tags: cabbage leaves, green cabbage, most effective

Brew Soda Pop

You can buy your own, bring your own or brew your own soda pop. Create your own signature flavor or reproduce popular soda pop flavors by combining yeast, flavor extracts, sugar or honey, acid and water. Brewing a batch takes about an hour and the soda pop will be ready to drink in 24 hours.

Instructions

1. Boil 2 quarts plus 2 cups of water with 1/2 cup of light honey or 1/2 cup of sugar and 1 tbsp. of flavor extract for fifteen minutes in a stockpot. Stir to dissolve the sweetener and mix in the flavor extract.

2. Remove the pot from the heat and add 2 tbsp. of lemon juice. Allow mixture to cool for about half an hour. This forms your soda pop base.

3. Mix one package of champagne yeast with 1/4 cup of warm water and 1/2 tsp. of sugar to proof the yeast. The yeast mixture will carbonate the soda pop base in the next step.

4. Mix 1 1/2 tsp. of the yeast mixture into the cooled soda pop base. Immediately pour the soda pop into sanitized plastic bottles, using a plastic funnel. Don't completely fill the bottles. Leave about 1 inch of empty space at the top and cap with bottle tops.

5. Let the bottles sit at room temperature for about 12 hours. Squeeze the bottles to determine the amount of carbonation. When the plastic bottle feels rock hard, chill the soda pop in the refrigerator to stop the carbonation process.

6. Allow the soda pop to chill and brew overnight. Drink within seven days of brewing.

Tags: soda base, flavor extract, yeast mixture, your soda

Make Yucca Fries

Yucca fries

Yucca is also known as cassava and comes from the Euphorbeaceae plant primarily grown in south America, Asia and Africa. It is eaten in many different ways as it is very starchy can can replace potatoes in many different meals. It is a starchy vegetable and high in calcium, phosphorous and Vitamin C. It is also the main ingredient in tapioca. Here is an easy recipe for Yucca fries.

Instructions

1. Heat peanut oil to 350 degrees. You can use a cooking thermometer to gauge the heat.

2. Cut yucca into strips 1/3 inch thick and 3-4 inches long. Make sure to remove all peel and bark from the yucca. You can also purchase pre-cut yucca strips.

3. Add cut yucca to oil and fry until golden. Remove immediately and place on a paper towel covered plate to remove any excess oil. Sprinkle with cayenne, salt and pepper to taste. Yucca fries taste delicious on their own, but they also taste great with black bean dip or even thousand island dressing.

Tags: many different, Yucca fries

Easy To Make Salads

Healthy eating is something that many people strive to incorporate into their daily lives. Salads are one of the healthiest meals that can be consumed for lunch or dinner. The compilation of fresh greens and other ingredients make for delicious treats for you and loved ones. Many salads are quick and easy to make.

Fruit Salad

Fruit Salad is the easiest to make. Cut up one grapefruit, two oranges, two bananas, six large strawberries, two nectarines and 1/2 of a honeydew melon into bite-sized pieces. Mix all the fruit in one bowl. For a little treat, add yogurt or pudding on top. Keep in the refrigerator. It should be eaten in one day.

Broccoli Salad

The ingredients for a broccoli salad are one to two heads of broccoli, 1/2 cup chopped red onion, six to eight slices of bacon and 1 cup shredded cheese. You can also add any other vegetable to enhance the salad. Try adding celery, carrots, olives and sunflower seeds.

Combine 2 cups mayonnaise, 1/4 cup vinegar and 1/4 cup sugar for the dressing.

Fry bacon until crispy and let drain on a paper towel. Break up broccoli into small florets. You will need about four cups. Add the onion and cheese and toss with the dressing. Crumble the bacon into small bits and sprinkle on top. Refrigerate for two hours and serve.

Carrot Salad

Carrots are known to improve eyesight and this carrot salad will look good. You will need two peeled carrots, 2 tbsp. mayonnaise, 1/2 zucchini, 1 cup broccoli and 1/2 cup of peas.

Grate carrots, break up broccoli into florets and slice zucchini. Put all the vegetables into a bowl and blend in mayonnaise.

Bean Salad

A bean salad is a nice change. You will need one can of mixed beans, 1/3 cup of olive oil, 1/3 cup balsamic vinegar, two slices red onion, 1/4 orange pepper, one celery stalk, one garlic clove and a pinch of oregano and basil.

Drain beans and put into a large bowl. Chop all the vegetables and mince garlic and combine with beans. Mix the oil and vinegar with the oregano and basil to create the dressing and toss with the bean mixture.

Tags: will need, broccoli into, Fruit Salad, into small, oregano basil

The History Of Mango Salsa

The History of Mango Salsa

Salsas originated in Central and South America in pre-Columbian times with the Aztec, Incan and and Mayan cuisines. What has become known as salsa fresca, or fresh sauce, came in to European and North American cooking via Spanish invaders in South America. The term "salsa" is the Spanish word for "sauce" and "fresca" is the Spanish word for "fresh." Mango salsa is simply a variation of salsa fresca. The history of mango salsa is the history of salsa in general.

Early Pre-Columbian Salsas

Although no authentic recipes still exist, the tradition of making uncooked sauces from fruits and vegetables dates back to pre-Columbian times in Central and South America.

Salsas in Spanish Cooking

Spanish conquistadors adopted local cooking traditions after the invasion of Latin America in the sixteenth and seventeenth centuries, thus resulting in the Spanish term "salsa fresca" to describe these traditional sauces.

Salsas in Central & South American Cooking

As European cultures supplanted local indigenous cultures, cuisines which adopted aspects of the local cultural cuisines that take advantage of local ingredients developed. Because of the climate, mangoes are indigenous to many Central and South American areas and were likely used as an ingredient for salsas frescas from the time of the Aztec, Incan and Mayan times.

Salsas in Caribbean Cooking

Caribbean cooking traditionally fuses spices and fruit, with many cuisines adding the nearly volcanic kick of the Scotch Bonnet or Habanero pepper. The tradition of salsa fresca was diffused throughout the Caribbean and many variants of fruit salsa were a result. Whether the indigenous cultures made salsas in pre-Columbian times is difficult to verify due to the lack of primary source written materials of non-Spanish origin.

Salsas in Modern North American Cooking

Modern North American cooking has become a fusion of traditions, flavors and dishes from virtually every part of the globe. The tradition of eating tomato-based salsa fresca was likely regional until the practice of eating Mexican food spread throughout the continent. Exactly how mango salsa reached North America isn't really known, but it was likely brought from the Caribbean by travelers. Modern North American salsas are still primarily tomato based, but many people are beginning to appreciate the sweet, salty, sour and spicy combinations of flavors in a well-balanced mango salsa.

Tags: salsa fresca, Central South, North American, Modern North, Modern North American, pre-Columbian times, South America

Cook Using Kitchen Bouquet

Use Kitchen Bouquet to darken gumbo roux.

In 1877, J.G. Tournade, candy maker, introduced New Jersey to his color and flavor enhancing liquid known as Tournade's Kitchen Bouquet. The Clorox Company purchased the recipe and rights to this "browning agent" in 1971. Food stylists and home cooks like this product because it gives soups, meats and vegetables a caramelized look without hours of cooking. Kitchen Bouquet's main ingredients are vegetables, broth and caramel. Darken foods in the crock-pot or meats cooked on an indoor grill in just seconds.

Instructions

1. Remove the cooked meat from the pan. Pour off fat into a glass bowl and set it aside.

2. Return 3 tbsp. of fat back into a small non-stick pan. Add 4 tbsp. of flour to the pan, blending it with a fork or small wire whisk.

3. Add 2 cups of water and 2 tsp. of Kitchen Bouquet to the browned flour. Mix the gravy with the whisk while the mixture boils for 1 minute. Add salt and pepper to taste.

Tags: Kitchen Bouquet

Warm Saki

Sake, or saki, is a traditional Japanese alcoholic beverage. According to The Wine Pages website, saki can be traced back to the 3rd century. It can be served either slightly chilled or heated, depending on your preference. Heating saki is generally done in the winter months and is a delicate process. By following a few steps, you can learn properly warm saki.

Instructions

1. Pour water into a medium-sized pan and place it on your stove.

2. Fill your tokkuri with saki and place it in the water-filled pan. A tokkuri is a traditional ceramic flask used to serve saki and can be purchased online or at select cooking supply stores.

3. Put your stove on a medium-high setting and allow the water to heat up to a near boil. Do not allow the water to come to a full boil because it can spoil the taste of your saki.

4. Place a cooking thermometer into the saki and wait until the temperature is approximately 104 degrees Fahrenheit.

5. Remove the tokkrui from the pan and serve your saki.

Tags: allow water, your saki, your stove

Determine A Good Quality Wine Vs Personal Taste

Determine A Good Quality Wine Vs. Personal Taste

Determining a good quality wine can be important to understanding the pricing of wine and finding good affordable wine. When you know how the quality of wine is determined, you can find better wine values or even use that knowledge to put together a wine gift basket for the wine lovers you know. However, official wine qualities can mean little when it comes to personal choice.

Instructions

1. Why is official wine values important? Official wine qualities are important for a couple of reasons. The wine industry must set standards to determine a good quality wine as a means for guidelines to wine production. Official wine qualities are also an important factor in determining the price of wine.

2. What factors determine wine quality? Wine quality is determined by a number of factors. The general factors the industry uses to determine wine quality are: variety of grapes, where the grapes were grown, the production method, the color, taste and viscosity of the wine. If the wine was matured for a longer period of time and in oak barrels, it will generally have a higher quality rating.

3. Viscosity...What is that? Wine's with a higher viscosity will generally have a higher quality rating. Viscosity is basically the consistency of the wine. Wines with a high viscosity will be more syrupy and have a tendency to appear to stick to the sides of the glass. The viscosity is determined by the sugar and alcohol levels present in the wine.

4. So what does it all mean to you? While it is important to understand how the official quality of wine is important, what you really care about is personal taste. Understanding and knowing the quality of wine can be useful when you throw a wine tasting party or are seeking a bottle of good affordable wine as a gift. But for you personally, the quality rating of a bottle of wine means very little when it comes to personal taste. A bottle of wine could be the most expensive or have the highest official quality rating, but if you don't like it, you're still probably not going to buy it.

Tags: quality rating, quality wine, wine qualities, affordable wine, bottle wine, comes personal, Determine Good

Gourmet Grilled Cheese Tips

Make a few simple changes to a standard grilled cheese to make it a gourmet sandwich.

A grilled cheese sandwich is an American favorite among kids and adults alike. A standard grilled cheese sandwich usually consists of two buttered slices of bread and a couple of slices of American cheese melted in between. However, there are simple ways to make this delicious sandwich a gourmet treat simply by making some simple additions and upgrades to the traditional recipe.

The Bread

Change one of the main ingredients: the bread. Commonly made with sliced sandwich bread, a grilled cheese sandwich is sure to taste and look like a gourmet dish if it is made on crustier bread such as french bread, or thickly sliced sourdough bread. These types of bread are more dense and have more flavor than traditional packaged sliced bread and are sure to add a delicious flavor and crunch to the sandwich.

The Cheese

Upgrade the sandwich with a gourmet cheese. Select a cheese that melts well, such as munster, mozzarella, Swiss, brie or cheddar, or use a mixture of cheeses. Richer, more flavorful cheeses will add a gourmet dimension to your sandwich.

Add Vegetables

One fabulous thing about making a grilled cheese sandwich is that the standard ingredients, bread and cheese, go well with a many other ingredients. Slice tomatoes and add them to the inside of the sandwich. Add sliced avocado, or for a spicier grilled cheese recipe, add sliced jalapenos. Try sliced bell peppers, onions or mushrooms. Adding any combination of these vegetables will add flavor and variation to a typical grilled cheese.

Add Meat

Along with adding vegetables, there are many meats you can add to a grilled cheese sandwich to increase the flavors and make the perfect combination. A very popular addition among gourmet grilled cheese recipes is bacon. Another idea is sliced prosciutto, or another type of ham. Adding meat to your grilled cheese sandwich gives it a rich flavor.

Tags: cheese sandwich, grilled cheese, grilled cheese sandwich, grilled cheese, ingredients bread, standard grilled

Salsa

Salsa

Listen to the rhythm of the music as you learn this popular Latin dance. You can learn the basic salsa steps in less than an hour and sashay all over the dance floor before you know it.

Instructions

1. Get in position by facing your partner. If you are the leader, place your right hand on your partner's waist, slightly around the back. Extend your left arm diagonally to chest height with your elbow bent at a right angle and your palm raised. Grasp your partner's right hand in a loose grip; your partner's left hand should be on your right shoulder.

2. On the first beat, step forward with your left foot. Your partner will mirror each of your movements throughout the dance; for example, on the first beat she will step backward with her right foot.

3. Step in place with your right foot on the second beat.

4. Step back with your left foot on the third beat so that you are back in the starting position, and hold in place for the fourth beat.

5. Step back with your right foot on the fifth beat.

6. Step in place with your left foot on the sixth beat.

7. Step forward with your right foot on the seventh beat so that you are back in the starting position, and hold for the eighth beat.

8. Repeat, starting at step 2.

Tags: with your, your right, right foot, your left, your partner, beat Step

Homemade Catalina Dressing

Catalina dressing named for Catalan, Spain, making it no surprise that this dressing is bursting with flavor and spice. It is a tangy dressing, similar in taste to a traditional French dressing. Containing many of the same ingredients without the rich cream, Catalina dressing has just a fraction of the calories and is an ideal choice for those who love French dressing but are on a diet. Simple to make and delicious to eat, Catalina dressing can put some zest into any salad.

The Base

The base of Catalina dressing is what would be described in the salad world as a "vinaigrette," a mixture of oil and vinegar with various spices and flavorings added. Decide how much dressing you will need before choosing the ingredients for, and mixing, the base. Adding extra oil and vinegar after the other ingredients are mixed in can be tricky. Choose an apple cider vinegar as part of your base for a slightly sweet but acidic taste. Use high quality olive oil to help bind the ingredients together and add a rich, smooth taste to the dressing. A 2:1 ratio of oil to vinegar is usually preferred.

Choosing the Ingredients

Catalina dressing is spicy and sweet. Choose ingredients that will enhance this ideal. Paprika, cayenne pepper, white onions, celery seeds, salt and sugar are all found in recipes for Catalina dressing. Some recipe aficionados claim that ketchup is the staple ingredient for Catalina dressing, while others argue that this is tantamount to kitchen sacrilege; however, the mixture is largely up to the individual.

Commercially available Catalina dressings are primarily spicy with only a hint of sweetness to them. When in doubt, experiment with small batches until you are satisfied with the taste.

Putting it Together

Mince all of your ingredients, except for the oil, in a blender until they are finely ground. After the ingredients are mixed and chopped, blend in the oil until the dressing appears smooth and thick. Use on a salad or store in a refrigerated air-tight container. Because oil and vinegar do not emulsify, they have a habit of separating. If separation occurs or is a problem after storing, mix the dressing again to reintegrate all of the ingredients.

Tags: Catalina dressing, French dressing, ingredients mixed, that this

Make Grilled Portabella Mushrooms

make grilled portabella mushrooms

Grilled portabella mushrooms are an easy and tasty addition to dinner cooked on the grill, becoming juicy and full of flavor when grilled. Grilled portabella mushrooms are also delicious when served as a main meatless dish, or incorporated into a savory sandwich, as their texture lends well to a meatless recipe. This simple recipe for grilled portabella mushrooms has many possibilities and is sure to please.

Instructions

1. Preheat grill to a medium heat, as grilled portabella mushrooms will burn over a high heat. Spray cooking grate with non stick cooking spray before adding to the grill. Whether you use a charcoal or gas grill, either should work equally well.

2. Brush off portabella mushrooms removing any debris or loose pieces on both sides of mushroom caps. Rinse them well and pat dry.

3. Remove the stems from the portabella mushroom caps. Simply grab hold of the stems and snap off. You may set these aside to chop up and use in another recipe.

4. Brush portabella mushroom caps with extra virgin olive oil, coating both sides very well. The olive oil will soak into the mushroom fairly quickly, brush again with a second layer when this happens. Add a dash of salt and pepper to both sides of portabella mushrooms.

5. Place portabella mushrooms on heated grill. Let cook several minutes on each side. You will know the grilled portabella mushrooms are done when they turn a darker color and looked shrunken a bit.

Tags: portabella mushrooms, grilled portabella, both sides, mushroom caps, portabella mushrooms

Do Merlot Wines Need To Be Chilled

Merlot wines are popular in the United States. Winemakers have used the merlot grape to produce both white and red merlots. Red wines have traditionally been decanted and served at room temperature, but experts are now counseling wine drinkers to chill not only white wines, but also red ones--including red merlots.

A Love Affair with Merlot

According to Food and Wine, the grape you'll most often find planted in France's vineyards is merlot. Not surprisingly, merlot wines also are favorites on the North American side of the Atlantic. "Americans have had a love affair with the Merlot grape for the past 15 years," Kevin Zraly wrote in Bon Appetit magazine in 2002.

White Merlot

In the United States, winemakers use merlot in both white wines, which have a faint pink tint, and red wines. White merlot first appeared in the Languedoc region of France, where winemakers were trying to develop a wine to compete with American white zinfandel. White merlot's rapid success spurred U.S. winemakers to try their hands at producing it as well. White merlot is an inexpensive wine, fine for sipping on a hot afternoon.

Red Merlot

Red merlot, on the other hand, may well be the wine that partners most easily with food, from pates to hamburgers to cheeses. "It's easy to pronounce, has a medium fruit and acid balance, and has just enough tannin to make it complementary but not overwhelming to many dishes," Zraly wrote. "Merlot is soft, fruity, and easy to drink."

Should You Chill Merlot?

Just as you would other white wines, you should chill white merlot. It may surprise you to learn, however, that you should also cool your red merlot down before you pull the cork.

"Regardless of the season, red wines are often drunk too warm and white wines are usually drunk too cold," says Mike Steinberger in a 2007 article for Slate. "A red delivered to the table at room temperature---70 degrees or above---will seem alcoholic and flabby; the warmth saps the wine of its vigor. Conversely, serving white wines on the frigid side---say, below 50 or 55 degrees---tends to suppress their aromas and flavors."

How Long to Chill Merlot

Figuring out how long to chill your wine may seem a little daunting, but Food and Wine has published a "Wine-Chilling Cheat Sheet" by author Ray Isle that helps cut down on the guesswork.

Isle recommends that you chill white wines in the refrigerator for 3.5 hours, in the freezer for 30 minutes, or in an ice bucket for 20 minutes. You should cool your red wines off in the refrigerator for 45 minutes, in the freezer for 15, or in an ice bucket for 10 minutes.

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Buy A Grill Pan

A grill pan is a round or square skillet with raised edges and ridges on the pan's surface, which give the food you're grilling the appearance of having been cooked on an outdoor grill. Follow these steps to buy the grill pan that best fits your needs.

Instructions

1. Buy a grill pan that has a small drainage spout built into the pan's base. This will enable you to easily dispose of the grease and other food particles that collect during the grilling process.

2. Look for a non-stick grill pan if you desire a pan that facilitates quick cleanup. Simply pour a bit of oil onto the grill pan's non-stick base to prevent food from sticking to the surface.

3. Select a cast iron grill pan if you plan on using it to cook steaks and chicken breasts. While it takes some time to heat up, a cast iron grill pan can achieve quite a high temperature, which is necessary to cook thicker cuts of meat.

4. Purchase a grill pan with a long and heat-resistant handle to allow you to handle it with ease. Buy one with a hole in the handle, so you can hang up the pan when it's not in use.

5. Pick a grill pan with a hard-anodized exterior surface, which will protect it from chipping and cracking over time.

6. Choose a grill pan with a lid, which will protect your oven's surface from grease and food splatters while you cook.

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Eat Like President Barack Obama

Our 44th President Barack Obama

Our new President, Barack Obama, is a man of diverse background but in his eating preferences he has many of the same food favorites that the majority of the people in the United States have.

Instructions

1. We read over and over how President Barack Obama likes chili, and chili dogs too. He apparently even cooks chili for his family. (Chili is the only thing he does cook at home according to his daughter).

An interviewer reported that President Obama likes spicier food than his family, and that is why he doesn't cook for them.

President Obama has even been reported to add hot sauce to nearly everything, and to carry a bottle of hot sauce around with him. Whether that tidbit is true or not, it seems to be a fact that he enjoys hot and spicy foods.

In the resources section below are links to recipes from President Obamas cultural heritage, as well as links to some of the favorite foods of past US Presidents.

2. President Barack Obama likes home cooking and soul food (including sweet potato pie). A special favorite food of his is peach cobbler. He has been spotted getting take-out peach cobbler from a soul food restaurant, and he's talked about peach cobbler in an interview that he gave a couple of years ago.

President Obama has also ordered grits, and such country breakfast foods as scrambled eggs, hash browns, and toast, when eating in restaurants.

3. Another food favorite is pizza, although President Obama's favorite kind of pizza hasn't been discovered yet.

Italian food of all kinds is a family favorite with the President and his wife. Michelle Obama's shrimp linguine has been referred to as one of the presidents favorite foods to eat at home.

4. Mexican Food is also high on President Barack Obamas favorite food list. He has a favorite Mexican restaurant in Chicago, where it is said that he and his wife Michelle often begin their dinner with tortilla soup and guacamole.

5. President Obama said in an interview that he can prepare some Chinese dishes too, but that he doesn't make them for his family. Maybe they are too spicy for the girls and Michelle?

6. As for drinks, President Obama sticks to mostly water and Black Forest Berry Honest tea. The Obamas do however enjoy a good glass of wine, and are supposed to have a large wine cellar of over 1000 bottles in their Chicago home.

7. Now that our new President is resident in the White House, he'll have the services of Cristeta Comerford, White House Executive Chef.

Cristeta is originally from the Phillipines, and is our nations first minority, as well as our first woman, to serve as the White House Executive Chef.

Cristeta specializes in both ethnic and American cuisines, and is trained in French cooking, so our new President, Barack Obama, and his family are sure to be eating a lot of their favorite foods in the White House.

Tags: President Barack, Barack Obama, President Barack Obama, President Obama, White House, favorite foods, Obama likes

Make Plum Wine

Plums are in the genus Prunus, along with peaches and cherries, and are further divided into the subgenus Prunus. They are classified into New World and Old World species, but the fruit is generally sweet and juicy. Plums can make extremely good wine, but each variety should use its own recipe. The following steps will show make wine from the Texas plum.

Instructions

1. Improve on the properties of these plums for wine making. The wine would be thin with a strong bite if these plums are used by themselves. The addition of golden raisins will give body and the bananas will add smoothness to the plum wine.

2. Wash the plums and remove any unfit portions. Allow them to dry for at least two hours. Refrigerate the plums for one to two weeks until they turn dark. Allow the bananas to begin ripening so they will be overly ripe, even mushy, when the plums are ready. Discard only pieces of banana that are actually rotten.

3. Boil the water and chop the raisins. Put the plums in a sterilized plastic container and mash them up with a sterilized baseball bat. Add the bananas in thin slices, sugar and raisins. Pour in the boiling water and stir until the sugar is dissolved.

4. Add in a crushed Campden tablet when the mixture cools to room temperature. Add the pectic enzyme in 12 hours and sprinkle the yeast on 12 hours after that. Allow the mixture to stand for up to three days until it is fermenting strongly.

5. Stir the mixture twice a day until the specific gravity (a comparison of its density to water) drops to 1.02. This should take a week to 10 days. Squeeze the pulp to extract the remaining juice in the bag. Ferment for another two days, transfer the liquid to the secondary container and fit the airlock.

6. Rack the liquid into a clean secondary container every 60 days until it is clear. This will require at least three racks before it can be racked into bottles. This wine must age for at least three years.

Tags: days until, least three, secondary container, these plums