Football Food & Fun - Let's Tailgate!

We are in the heart of football season and what a great time for fun with food and friends!

As in football, a winning tailgate celebration requires a game plan. Make what you can ahead of time, team up with your friends and divvy up the menu for all the players to participate in on the action. Think like a pro and stick to your game plan.

During a recent game day visit to the market, I stood in the checkout line behind a young woman purchasing frozen meatballs, grape jelly, cocktail sauce and ketchup…. My immediate thoughts took me back to 60’s and what every modern day mom served up for their cocktail parties. The dreaded “cocktail meatballs”! Witnessing this soon to be culinary flag throwing foul, inspired me to think outside the goal line and create a few touchdown treats fit for fans young and old.

It’s that perfect time of the year. The cool weather has finally arrived and the abundance of fabulous fall foods makes cooking up fun food for football quick, simple and delicious.
Whether you are hosting a game day group or gathering at the stadium for pre-game tailgating take a bite out of a few of these sure to be winning menu ideas.

Sideline Snacks
Sausage Apple Bites – combine biscuit mix, spicy andouille sausage, onions, celery, sharp cheddar cheese and garlic powder, roll them into bite size balls and bake to golden brown
Bread Bowl Beer Cheddar Dip – hollow out a round loaf of Pumpernickel and mix up a bottle of beer with crispy bacon, green onions, shredded sharp white cheddar, Dijon mustard, cream cheese and a touch of cayenne pepper – cut up the reserved bread for dipping
Cranberry Nut Snack Mix – a great mix of sunflower seeds, chopped pistachios, toasted pumpkin seeds and sweet dried cranberries
Sweet Potato Pecan Puffs – whipped sweet potatoes with chopped pecans, minced garlic, brown sugar and pumpkin pie spice, baked in mini muffin pan for perfect mouth popping puffs

End Zone Eats
Beer Brats – boil the brats in beer, butter and sweet onions then grill them until golden – serve on potato buns with sauerkraut, spicy mustard and grilled peppers
Sloppy Joe’s - sautéed ground beef with onions and Sloppy Joe sauce served on toasted buttered brioche buns
Grilled Chicken Wings – toss the wings in kosher salt, cracked pepper and garlic salt; grill to perfection and serve with sweet and spicy bbq sauce for dipping
Garlic Ginger Pork Spareribs – season the ribs with a blend of Hoisin sauce, Soy sauce, grated ginger, crushed garlic, onion powder and a dash of hot sauce – grill to perfection for finger licking goodness






Super Sides
Blue Cheese Bacon Potato Salad – skin on red potatoes with crumbled blue cheese, crispy chopped pepper bacon, mayonnaise, a hint of Dijon, salt and pepper to taste and chopped chives
Brown Sugar Acorn Squash Casserole - baked acorn squash whipped with brown sugar, butter and cinnamon topped with nutmeg seasoned streusel
Cheddar Garlic Scallion Biscuits – biscuit mix blended with chopped scallions, garlic salt and shredded sharp cheddar cheese baked to golden brown perfection

Touchdown Treats
Chocolate Chunk Brownies – whip up a batch of moist brownies with coarsely chopped semi sweet chocolate chunks
Smore’s – keep the coals on the grill hot, toast some marshmallows and sandwich them between cinnamon sugar graham crackers and milk chocolate bars
Chocolate dipped Rice Crispy Treats – create a simple batch of Rice Crispy treats and dip them halfway into a rich chocolate ganache


Keep that winning spirit. Rise Up to the challenge and you are on your way to victory!

For complete recipes email yellowbandchef@gmail.com

Enjoy the football, food and fun and always remember Peace, Love, Food.

2011 Cycling Adventures

Cycling Trip 2011

As you maybe aware, or perhaps you are not, or maybe you just don't care, but Yellowbandchef and I did not go to see the Tour De France this year. We did missed not taking our europe trip this year but there weddings and anniversaries that cut into our travel budget this year.

We could not have a year without seeing professional cycling. This year we decided that we would stay on American soil and come to see the USA Pro Challenge out in Colorado. Interesting enough the race was originally called the Tour Of Colorado. How and why it was change I have know idea.

When we decided that this was the race that we would see the teams had not been selected and the Tour De France had not yet begun. As we sat at home watching the Tour de France we were dreaming of being there. This year Le Tour went to the town that Yellowbandchef and I first saw Le Tour. That year as the year that we first saw Le Tour, Lorient, France was an arrival town. I clearly remember the speed in which the riders came blowing into the flat streets of Lorient. The day we saw the arrival a break away succeeded.

With Le Tour De France complete and our hunger to see cycling live and in person we learned that the podium of Le Tour will be attending the US Pro Challenge. We are going to have the opportunity to see the race three different times. We will see the arrival into Steamboat Springs. The following morning we will see the departure from Steamboat Springs. We will also see the final day as the riders come into Denver.

Once we learned that the top three finishers of Le Tour were coming to ride the USA Pro Challenge I became very excited. The reason this made me very excited because in true Yellowbandchef style she obtained the equivalent of back stage passes. What this means is that we will have access to the Village. The village is the area where the buses will come in and the riders will get ready for the start. This means that we maybe able to get photographs of some of our favorite riders.

We arrived here in Steamboat Springs Sunday afternoon and we have enjoyed the sites, sounds and of course the food, but you will need to see if Yellowbandchef decides to write about that. I will update you on the happenings as the days move on.

Ciao

Sir J Rotten

Can’t stand the HEAT? Keep it cool in the kitchen. Fresh, simple and delicious no-cooking required menu ideas

Let’s face it, everyone is sick and tired of the heat this summer. With extremely high temperatures causing even higher electric bills, who wants to turn the stove on or even stand outside over the hot grill?

With the abundance of late summer fruits and vegetables, cured meats, savory cheeses and seafood readily available to us, keeping it cool in the kitchen while satisfying your friends and family with fresh, simple and delicious culinary creations takes no heat at all.
Creating non-cooked foods for the end of the summer is quick, simple and fun.


Get a bit of cool inspiration from these flavorful menu suggestions.

First Bites
Avocado Summer Rolls - avocado and mint, with julienned carrots and cucumbers,
shredded red cabbage wrapped in rice paper with peanut sauce and a spicy Thai chili sauce.
Jicama Strawberry Guacamole – diced strawberries, jicama and watermelon radishes combined with diced guacamole and a hint of minced jalapenos served with pita chips for a crisp, cool snack.

Salads for the Soul
Spicy Ginger Carrot Slaw – shredded cabbage, julienned sweet red peppers and carrots, pink grapefruit sections and green onions tossed with ginger lime vinaigrette.
Cucumber & Blueberry with Feta – wedges of crisp cucumbers tossed in white balsamic vinaigrette with feta cheese and sliced mint.

Soups for Chill’n
Ginger Carrot Soup – blend diced cantaloupe, ginger, lemon juice and honey until smooth, combine with a touch of heavy cream and chill. Serve with a sprig of mint on top.
Chilled Corn and Shrimp Soup – pureed corn, Greek yogurt, milk and lime juice with chopped pre-cooked shrimp, a dash of cayenne pepper sauce, salt and pepper served chilled garnished with sliced cherry tomatoes and chives

Simply Super Sandwiches
Turkey Pockets – thinly sliced turkey breast with Bibb lettuce, red bell pepper strips and diced scallions in a toasted pita pocket drizzled with cilantro mayonnaise
Ham and Brie Baguettes – thinly sliced honey smoked ham with thickly sliced Brie on a French Baguette spread with hot honey mustard



Seafood Surprises
Lobster Salad Sliders – Pick up some cooked lobster meat at the Seafood counter and combine it with celery, mayonnaise, chives and tarragon with a dash of salt and pepper to taste, heaped inside a soft white slider bun and you’ve got yourself a summer time favorite.
Ceviche – diced Snapper “cooked” in lemon, lime and orange juice, chilled for 2 hours and topped with sliced sweet onions, diced habanero pepper and chopped cilantro served in a radicchio cup

Meat to Beat the Heat
Charcuterie & Cheese – a lovely presentation of cured meats Coppa, Prosciutto di Parma, Bresaloa and Jamon Serrano with Fontina, Truffle Tremor, Blu di Bufala cheeses served with marinated olives, cornichons, stone ground mustard and crusty bread
Carpaccio – thinly sliced and pounded beef tenderloin topped with lightly salt and peppered arugula, shaved Parmesan and drizzle with a lemon vinaigrette

Sweet Treats
Pistachio Pudding Pie – No cooking required with milk and the pudding mix in a blender then poured into a graham cracker crust and refrigerate for 2 hours. Serve with fresh whipping cream and raspberries
Watermelon Sherbet – As simple as watermelon, sugar, unflavored gelatin and cranberry juice, shaved with mint garnish

If you’re hungry but too hot, try not to lose your cool trying to create complicated meals for your family and friends. Keep it fresh, simple and delicious each and every day.


For complete recipes email yellowbanchef@gmail.com


Keep your kitchen cool and take a culinary adventure into creative non-cooked foods.
Peace Love Food!

Picnic Time

It’s the Perfect time for a Picnic!

Nothing says summertime like a great Picnic! Friends and family gathering together in the park, at a concert, on the deck or simply in the backyard is a great way to celebrate the fabulous foods of the season.

The main key to the perfect picnic is “No Muss No Fuss”. Keeping that in mind put your culinary skills at ease with a few quick, simple and delicious tips to planning a bit of summertime fun.

Gather the gang together, divvy of the menu list and embrace one of 2011’s top ten trends: the year of the Pot Luck!

Spreads and Schmears – served with a variety of flatbreads, ciabatta and foccacia

Pimento Cheese – a true southern classic
Recipe secret: combine sharp cheddar and white cheddar cheese with a dash of
Cayenne pepper, diced pimentos and a subtle amount of mayo
Jalapeno Egg Salad - chopped hard boiled eggs, Dijon mustard, thinly sliced celery,
dried jalapenos, black pepper and celery salt to taste
Creamy White Bean and Herb – cannellini beans with Vidalia onion, cream cheese,
lemon juice, chives, oregano and thyme
Ttzaki – Greek yogurt, lemon, cucumbers, garlic and dill says nothing but YUM!
Mortadella with Pistachio - Mortadella pulsed with mayonnaise, thyme, butter and balsamic vinegar makes this a picnic recipe must have

Simply Sensational Snacks

Parmesan and Herb Almonds – All natural whole almonds tossed in dried herbs and grated Parmesan cheese, toasted in the oven
Spicy Garbanzo Beans – Cayenne Pepper and Kosher Salt dusted chickpeas roasted in the oven

Seasonal Salads

Feta Slaw – shredded green cabbage, sliced green onions, crumbled Feta cheese, drizzled
with a champagne vinaigrette
Strawberries in Balsamic – quartered strawberries tossed with basil chiffonade, sliced
almonds and balsamic vinegar
Arborio Rice Salad - boiled arborio rice with lemon, olive oil, sliced cucumber and mint
New Age Relish Tray - with Marinated olives, Sweet Gerkins, Pickled cucumber & red
onion, spicy radish



Sweet Temptations

Blueberry Streusel Bars – fresh blueberries with lemon cream filling topped with
cinnamon brown sugar streusel
Rosemary Pine Nut Cookies – buttery shortbread cookies with flavorful rosemary and
toasted pine nuts



Good for the licking Chicken

Grilled Chicken Kabobs – grilled chicken tenders skewered with mushrooms and a peanut dipping sauce
Oven “Fried” Chicken - skin on buttermilk dipped chicken pieces rolled in cayenne pepper dusted flour and panko bread crumbs then oven baked for a crispy treat
Lemon Pepper Crusted Chicken Wings – heavily seasoned, grilled and served with a spicy Key Lime dipping sauce

For the Love of the Perfect Picnic – Keys to success

Keeping it real, fun and safe are the keys to your success.. Add a few of this tips to your adventure and you are paving the way to the perfect picnic fun.

Gather up some fresh mint sprigs to keep the bees at bay
Pack a bottle of bug spray to keep the critters from crawling up your sleeve
Freeze several bottles of water to keep your food chilled and drink them for later
When the sun is shining pack the sunscreen for you, yourself and others
Light some citronella candles for ambience as well as bug defense
Pack a few trash bags and zip lock bags for easy clean up
Don’t forget the all important Wine & Beer bottle opener
Keep it dry with a weatherproof blanket to keep moisture from the ground off your guests
Pack some paper towels for spills and clean up
Nothing says safe like a bit of hand sanitizer
Be earth friendly with some sustainable plate ware
Always be the hostess with the mostest with pretty linen napkins

Keep your picnic perfect with a ton of fun and always remember
Peace Love Food!

Father's Day Grilling

Celebrate Fathers Day – Cooking for Dad!

A Place Just For Dad
We many not shower him with praise
Nor mention his name in song,
And sometimes it seems that we forget
The joy he spreads as he goes along,
But it doesn't mean that we don't know
The wonderful role that he has had.
And away down deep in every heart
There's a place that is just for Dad...

~ Author Unknown


Forget the Old Spice, the stand by tie or the new BBQ grilling tool set. Cook up a quick, simple and delicious meal for the man who always masters the grill.

Make it a family day honoring Dad and let him take a day off from all the grilling to do a little chilling. Brush off the grill, light up the coals or fire up the gas and you are on your way to a great fun full filled day.

For a bit of inspiration try a few of these delicious grilling favorites:
Grilled Vegetable Quesadillas with bell peppers, Vidalia onions and Monterey Jack Cheese served with salsa, cilantro and guacamole
Oger Burger stuffed with red onion, garlic, white cheddar cheese and a black pepper - salt crust served on a grilled buttered sesame seed bun
Beer Can Chicken season your beer with garlic, rosemary, basil, jalapenos and black pepper, rub the chicken with sea salt, a touch of cayenne pepper and paprika
Brown Sugar Honey Pork Ribs salt and pepper rub the ribs and brush with a thick coat of bbq sauce of brown sugar, honey, ketchup and cider vinegar
Baked Beans simmered with brown sugar and peppered bacon
Potato Salad red skin potatoes with spicy brown mustard, parsley, onion and celery
Grilled Corn on the Cob soak the corn husks on, grill for about 30 minutes and once finished husk the corn and brush with garlic, cayenne pepper butter
Grilled Bologna on Garlic Toast brush the bologna with olive oil, butter the toast and sprinkle with garlic salt
Grilled Pound Cake topped with vanilla ice cream and chocolate fudge sauce








Grilling Tips
To prevent any potential for food borne illness, wash your hands frequently while preparing your menu.
The grate should be oiled before grilling any food. Use a long handled brush for this purpose. Oiling the grate will help prevent food from sticking to it and will make cleanup easier.
When using charcoal prep the briquettes with a charcoal chimney
The Direct method sears the food in order to create a flavorful crust on the surface, followed by Indirect to prevent burning the outer area of the food while cooking evenly.
When Indirect grilling, remember to keep lid closed. Opening the lid can add from 10-15 minutes onto grilling time.
Do not use a fork to turn the meat as you are grilling since piercing causes the juices to escape. A long-handled spatula or tong is more appropriate.


Grilling times:
Hamburgers – direct heat cooking 2-5 minutes on each side depending upon thickness
Ribs – indirect heat cooking 50 minutes to 1 ½ hour
Chicken – indirect heat cooking 60-75 minutes
Always let your meat rest for 3 minutes prior to slicing or serving

Grilling Temperatures:
Make sure to place the thermometer into the thickest part of the meat
Beef – Rare: 140 degrees F; Medium Rare: 145 degrees F; Medium: 160 degrees F; Well Done 170 degrees F
Pork – Medium Rare: 145 degrees F; Well Done: 160 degrees F
Chicken – 165 degrees F

Celebrate all the sweet things Dad does for you. The center of the family deserves a little bit of food cooked with love.

Enjoy a Sunday Funday with Dad and remember Peace Love Food.

Celebrate Fathers Day – Cooking for Dad!

A Place Just For Dad
We many not shower him with praise
Nor mention his name in song,
And sometimes it seems that we forget
The joy he spreads as he goes along,
But it doesn't mean that we don't know
The wonderful role that he has had.
And away down deep in every heart
There's a place that is just for Dad...

~ Author Unknown


Forget the Old Spice, the stand by tie or the new BBQ grilling tool set. Cook up a quick, simple and delicious meal for the man who always masters the grill.

Make it a family day honoring Dad and let him take a day off from all the grilling to do a little chilling. Brush off the grill, light up the coals or fire up the gas and you are on your way to a great fun full filled day.

For a bit of inspiration try a few of these delicious grilling favorites:
Grilled Vegetable Quesadillas with bell peppers, Vidalia onions and Monterey Jack Cheese served with salsa, cilantro and guacamole
Oger Burger stuffed with red onion, garlic, white cheddar cheese and a black pepper - salt crust served on a grilled buttered sesame seed bun
Beer Can Chicken season your beer with garlic, rosemary, basil, jalapenos and black pepper, rub the chicken with sea salt, a touch of cayenne pepper and paprika
Brown Sugar Honey Pork Ribs salt and pepper rub the ribs and brush with a thick coat of bbq sauce of brown sugar, honey, ketchup and cider vinegar
Baked Beans simmered with brown sugar and peppered bacon
Potato Salad red skin potatoes with spicy brown mustard, parsley, onion and celery
Grilled Corn on the Cob soak the corn husks on, grill for about 30 minutes and once finished husk the corn and brush with garlic, cayenne pepper butter
Grilled Bologna on Garlic Toast brush the bologna with olive oil, butter the toast and sprinkle with garlic salt
Grilled Pound Cake topped with vanilla ice cream and chocolate fudge sauce








Grilling Tips
To prevent any potential for food borne illness, wash your hands frequently while preparing your menu.
The grate should be oiled before grilling any food. Use a long handled brush for this purpose. Oiling the grate will help prevent food from sticking to it and will make cleanup easier.
When using charcoal prep the briquettes with a charcoal chimney
The Direct method sears the food in order to create a flavorful crust on the surface, followed by Indirect to prevent burning the outer area of the food while cooking evenly.
When Indirect grilling, remember to keep lid closed. Opening the lid can add from 10-15 minutes onto grilling time.
Do not use a fork to turn the meat as you are grilling since piercing causes the juices to escape. A long-handled spatula or tong is more appropriate.


Grilling times:
Hamburgers – direct heat cooking 2-5 minutes on each side depending upon thickness
Ribs – indirect heat cooking 50 minutes to 1 ½ hour
Chicken – indirect heat cooking 60-75 minutes
Always let your meat rest for 3 minutes prior to slicing or serving

Grilling Temperatures:
Make sure to place the thermometer into the thickest part of the meat
Beef – Rare: 140 degrees F; Medium Rare: 145 degrees F; Medium: 160 degrees F; Well Done 170 degrees F
Pork – Medium Rare: 145 degrees F; Well Done: 160 degrees F
Chicken – 165 degrees F

Celebrate all the sweet things Dad does for you. The center of the family deserves a little bit of food cooked with love.

Enjoy a Sunday Funday with Dad and remember Peace Love Food.

Blue Grass Bourbon & Hot Browns!

Bluegrass Bourbon & Hot Browns!
~Delicious Derby Day Traditions


As a young girl growing up in upstate New York, each summer I was fortunate to visit Saratoga Springs with my Grandfather to “watch the ponies’ race” as he would say. Our time together was thrilling for me as we shared a special bond getting dressed up and making a trip over to Hattie’s Restaurant for their famous fried chicken and a root beer. When it came time for me to pick the horse I was going to cheer for, my gambling logic wasn’t all that scientific but typically based upon the name of the horse or the color of the jockey’s silks. I did pick a winner or two over the years and have fond memories of exciting setting around the track, the food and the traditions.

With Derby Day upon us it’s a fun time to explore the deep traditions of time honored culinary treats although inspired by The Kentucky Derby and the fine people of Lexington, many of these delicious creations are re-created all over the United States on a wide variety of restaurant menus.

Kentucky cooking encompasses a vast amount of southern flavors and plenty of bourbon. Native Americans, The British and African Americans have all greatly influenced the regional cuisine of Kentucky and the foods associated with the Derby. As a tribute to the blue grass state and the longest running sporting event in the United States, make it a winning day for you and your guests with a simple, flavorful and fun Derby day menu.

To follow in the grand form of tradition on race day, put your cooking creativity on track with some of these delicious inspirations.


Kentucky Burgoo – Chicken and Beef Stew with onions, tomatoes, lima beans, corn cabbage and okra

Benedictine – Cucumber, Onion, Cream Cheese and Mayonnaise tea sandwiches

Hot Browns – Turkey, Tomatoes and Bacon on toast with a buttery Swiss Cheese Sauce

Grilled Beef Tenderloin with Henry Bain Sauce – Peach, Apple and Pineapple preserves with Orange Marmalade. Dry Mustard and Horseradish

Grilled Bourbon Pork Tenderloin – Marinated in Bourbon, Brown Sugar, Soy sauce, Worcestershire, Salt & Pepper and ground Ginger

Buttermilk Fried Chicken – Garlic & Onion Powder with Paprika, Cayenne Pepper and Black Pepper Flour battered, served with hot Chile Sauce

Garlic Cheese Grits – Buttery Grits with sharp Cheddar Cheese, garlic and a hint of hot sauce

Sweet Potato Hash – with Scallions, Cilantro, diced Turkey & Caramel Bourbon sauce

Mint Julep - Simple syrup with fresh Mint and Bourbon served over crushed ice

Sweet Bourbon Punch – Un-sweet Tea, Sugar, Orange Juice, Limeade & Bourbon

Kentucky Derby Pie – Walnuts, Chocolate and Bourbon pie, Oh My!


Enjoy the greatest two minute in sports and for the record, my pick this year is
Stay Thirsty…his odds are not so good but with number 4 on the saddle cloth and food and beverage always on my mind he’s already a winner in my book.


Dig out your seersucker suit and a hat that will put the Royal Wedding to shame as post time is 6:24 pm.

Peace Love Food.
YBC

Passover Seder – A festival of Freedom

Passover is the Jewish holy day and festival that is celebrated for seven to eight days. It celebrates the exodus of the ancient Israelites that were freed from slavery in Egypt. It is traditional for Jewish families to gather together on the first night of Passover for a special meal called a Seder. Seder is the Hebrew word for order. The Passover Seder is a festive meal that is conducted in an organized way so that all the mitzvot (God's commandments) of Passover will be performed.

At the Seder table, a special book called the Passover Haggadah is read out loud. The Haggadah includes the story of the Israelites' Exodus from Egypt as well as Seder rituals and traditions. After the reading of the Haggadah, a festive kosher-for-Passover meal is eaten.

Every family enjoys a different menu for the Seder, however the common theme of incorporating traditional Passover recipes invoke the celebration with an abundance of flavors and aromas throughout the menu. To reflect the importance of this celebration your table should be set with the finest china and silverware.

There is a bounty of flavorful Passover recipes available. Ingredients are plentiful in the Smyrna-Vinings area particularly this time of year. Publix, Kroger and Costco have an assortment of kosher for Passover ingredients. The Wine Cellars offer a small variety of kosher for Passover sweet wines as well as a Pinot Grigio.

In the spirit of the holiday create your own family traditions from the kitchen to the table with a bit of inspiration of several menu suggestions.

Festival Relish Tray – Chopped egg and onion salad and dill pickles
Grilled Hallumi Cheese – Soft sheep milk cheese brushed with olive oil and grilled
Charoset – A blend of apples, nuts, wine, sugar and cinnamon
Gefilte Fish – Baked into a loaf with onions, carrots, celery and parsley bound together with egg and matzo meal
Roasted Salmon with Lemon Herb Matzo Crust – lemon, parsley, thyme, mustard, salt, pepper, olive oil and butter blended with ground matzo
Matzo Ball Soup – Chicken and Matzo Balls with carrots, zucchini, onion, parsnips and celery in a lightly salt and peppered broth
Sweet Beef Brisket – Marinated overnight with Kosher for Passover Coke, red wine, honey and ketchup then roasted in the oven
Roasted Potatoes – Coated with olive oil, onion, garlic, salt, pepper, basil and thyme
Golden Cauliflower – Baked with olive oil, salt, sugar, onion powder, garlic powder, paprika and turmeric
Dried Fruit Kugel – Sweet noodle pudding with egg noodles, cottage cheese, sour cream, brown sugar, eggs, water, vanilla and chopped dates baked until golden brown
Chocolate Truffles – Semi-sweet chocolate blended with non-dairy whipping cream, cocoa powder and confection sugar coated with finely chopped pistachios, almonds or hazelnuts


Four glasses of wine are poured during the Seder to symbolize the four main stages of Exodus. These stages were: Freedom, Deliverance, Redemption and Release. During the Seder one drinks a cup of wine at the conclusion of Kiddush, after telling the story of the Exodus from Egypt, before eating the Matzah of Motzi Matzah, at the conclusion of the Grace After Meals and after reciting the Hallel.

There is also a Fifth Cup of wine – known as the Cup of Elijah. This is traditionally a very large cup that is poured and left at the center of the table. The fifth cup represents God’s promise to give the Land of Israel to the Jewish people.

Embrace the tradition; relish the history behind the food and its significance to Passover.

Peace Love Food.
YBC

Long Weekend Getaway – Dominican Style

In need of a much needed dose of the sunshine and renewed inspiration for innovative food creations, I kidnapped SRJ for a long weekend in the Republica Dominica.

We are at times creatures of habit and travel to the comfort zone, but in my search for a deal to the DR at this time of the year was found in La Romana. Easy to get to with the fewest of Delta Skymiles required, I did a bit of exploration and found a fabulous bargain on www.Cheapcaribbean.com
at the Wyndham Dominicus Palace. The downside of things was the 2+ hours of travel from Santo Domingo for 72 kilometers. The upside was everything we happened upon once we arrived. Rest, relaxation, a bit of solitude, very little access to the outside world and a bounty of fabulous food.

No bones about it, if you are not adventurous when it comes to food you may be a bit dismayed. Don’t come to the Dominican Republic with expectations of American food that is all too familiar. Their pizza is delightful but light on the sauce, heavy on the cheese. Their meat although flavorful tends to be tough. Their eggs are delicious but a different color. Their cheeses are abundant but soft. They tend to use a bit too much liquid smoke on their meats (the use of ANY liquid smoke it too much) BUT their pastries are fabulous, their breads are to die for, their fresh seafood is amazing and their cocktails are amazing. SJR asked me at breakfast “why do you think their food color is so different than ours?” My only guess and response was that our food is loaded with preservatives, who knows what the farmers feed the chickens and what we are eating this weekend is fresh off the farm, out of the sea and artfully created from scratch.

From sunrise to beyond sunset we have enjoyed a vast amount of culinary treats that one would never find in the United States. Breakfast with everything from organic eggs, salumi’s, cheeses, fresh fruit, broiled potatoes, grilled meats and sausages to every delicious pastry imaginable under the sun.
Every fresh juice one could ever dream of, a selection of teas, café or espresso.
Ready to get your groove on at the beginning of the day? One can even get a cerveza or fully loaded cocktail!

If you’re inclined to lunch, there is an overwhelming amount of epicurean delights to be found with pasta any which way; an extensive salad bar complete with a variety of greens, vegetables, prepared salads, fruits and light yet flavorful dressings; grilled pork, chicken and fish. Sweet tooth got you in the middle of the day? Treat yourself to any one of the delicious offerings from pineapple cake, caramel pudding or SJR’s favorite – chocolate ice cream!

Dinner service is a bit more structed unless you prefer the buffet – which in itself is plentiful. A vast array of beef, chicken, pork, seafood, rice, potatoes, soups, fresh baked breads and a smorgasbord of desserts.

A la carte dinner at La Roca began with a fresh vegetable salad followed by a delicious seafood risotto and grilled beef, onion and pepper kabobs. SJR enjoyed spaghetti Bolognese and the flavorful mixed grill of pork, beef, chicken and sausage served with grilled potatoes and chimichurri. Justifying my over indulgence of desserts for work discovery, I sampled the chocolate mousse cake, thick rich chocolate rolled in puff pastry, citrus cake, sugar and crème four layered Napoleon, Viennese crème filled puffs and a light strawberry filled layer cake.

A pre-Valentine’s Day dinner under the stars on the dock at Viva Grill was absolutely fabulous and provided the perfect ending to our weekend getaway.
The creatively presented Caprese salad with fresh mozzarella stuffed into a plump tomato drizzled with basil oil was the perfect beginning to our meal.
I enjoyed a flavorful fresh Mahi and Grouper roulade served with chunky smashed potatoes with a sherry brown butter sauce. SJR’s dinner of grilled roast beef served with a beautiful salad with tomatoes and julienne strips of fresh Parmesan. We both agreed that the meal and service at Viva Grill was by far the best on the resort.

The abundance of beverage options makes things interesting allowing you to keep it light, stick to the everyday norm of ice cold El Presidente cerveza, fresh and fruity rum cocktails and the famous Mamjuana of the Dominican Republic.

Regardless of your mission or expectations, your are certain to find your self happy, fulfilled and most likely a little bit sunburned.

Peace Love Food
YBC

Be Cupid in the Kitchen - Celebrate Valentines Day Cooking, Eating and Drinking

Ahhh Valentine’s Day – The Hallmark Holiday of Holidays! Traditionally it is the romantic holiday where lovers express their love for each other with flowers, confections and cards.

Saint Valentines Day is named after one or more Christian martyrs and was established by Pope Gelasius I in 500 AD. Here in the USA where we tend to turn every holiday into a money maker, jewelers are pushing their baubles, choclatiers have created beautifully packaged confections, and florists jack the price up for roses. Beyond the entire mixed bag of gifts one should take note that restaurants everywhere will be jam packed all weekend long for the second busiest day of dining out each year.

Avoid the all the hype as well as the excessive amount of money you will fork over and show your Valentine that you put a little creativity of your own into celebrating with Cupid as your inspiration this year. Cooking is love made visible; create a meal from the bottom of your heart.

Forget sending a text message or an EVITE and set the tone by giving your loved one an actual invitation to an afternoon or evening of romance. Visit Paper Affair for beautiful cards and stationary to handcraft a Valentine outlining the details of the when and the where. Create a menu filled with plenty of aphrodisiac and romantic food and beverages. Visit The Wine Cellars and select some delicious wines to compliment your menu. Scour through your music collection and put together a CD full of songs that conjure up fun memories that you have shared together. Set the table with colorful dishes and linens, plenty of candles and a vase of simple yet festive fresh flowers to set the mood.

Take some of the heat off yourself and invite your love to join you in the meal preparation. Pick out festive aprons for you both at Lime Tree, as nothing is more fun than heating things up in the kitchen together and sharing a few laughs along the way.

A combination of surprise and celebration are certain to pierce your Valentine’s heart with Cupid’s arrow. For a bit of inspiration on foods that trigger love; set the tone with a few quick simple and delicious suggestions:

Steam It – Beer Broth Clams with Spanish Chorizo, Garlic and Basil
Slice It – Charcuterie & Cheese with Honeycomb and Berries
Eat it Raw – Oysters on the Half Shell with Cucumber Mignonette sauce
Go Green – Arugula with Feta Cheese, Pistachios & Champagne Citrus Vinaigrette
Roast It – Orange Ginger glazed Carrots
Boil It – Bow Tie Pasta with a Truffle Nutmeg Alfredo sauce and Pine nuts
Grill It – Mustard Rubbed Beef Tenderloin with Marinated Asparagus
Bake It – Figs with Brown Sugar, Honey and Whiskey
Chill It – Sparkling Processeco before dinner, Sweet & Tangy Limoncello after dinner
Decant It – Full bodied Barbareso served with rich dark Chocolate Truffles
Whip It – Chocolate Pots du Crème with whipped Cream

Don’t take yourself too seriously, have some fun and create a bit of magic in the kitchen.
Follow your heart (and your stomach) and you are certain to always find yourself lucky in LOVE.

Happy Valentines Day and remember Peace Love Food!

Put A Bit of Soul in Your Food ~ Culinary creations for Black History Month

Born and raised in New York, Irish Catholic to boot, Soul Food was something that I did not discover until I moved South and became a Chef at Duke University. Cooking alongside a marvelous group of true Southerners that included grandmothers, fathers and sons and generations of cousins I learned first hand the true history of Soul Food.

Years later when I was the Executive Chef for the NBA Sacramento Kings, my kitchen team and I were often asked to prepare the comforts of home cooking for our great hoop stars. They were a bashful bunch but every now and again they would peek into the kitchen at the Arco Arena, flash a pearly white smile and state “Chef, cook us some food from home”.  NBA players are often misunderstood when it comes to food. People think they eat plentiful and heartily. No doubt they eat mightily but healthy is the key to these athletes game winning performance. Soul Food itself is often misunderstood.

Soul Food encompasses recipes of the slavery era with a selection of foods traditionally found in the cuisine of African Americans and is an important part of the cuisines of the American south. Vegetables, breads, grains and livestock are the heart of true Soul Food.

As we approach the beginning of Black History month, honoring historical African Americans can be both educational and delicious. Living here in the heart of the south the availability of the key ingredients that are the basis of Soul Food affords us the opportunity to create quick simple and delicious recipes to share with friends and family.

Get inspired with a few Soul Food menu basics:

Boil a pot of Black Eyed Peas with sliced jalapenos, chopped sweet onions and bacon.

Fry up a batch of Okra Cornmeal Bacon and Vidalia Onion Fritters and you have magic in your kitchen.

Create delicious Collard Greens with country ham, bacon and chopped sweet onions.

Dried Red Beans cooked with Rice, celery, garlic, sweet green peppers, Andouille sausage and a dash of hot sauce provides just the right kick of Soul.

Buttermilk Fried Chicken with cayenne pepper; seasoning salt, flour and paprika creates the perfect soulful recipe.

Fried Catfish lightly coated with garlic powder, salt, pepper and cracker meal is so simple and delicious.

Brown Sugar Mustard Rubbed Pulled Pork served with sweet hot & tangy Chow Chow relish.

Skillet Buttermilk Cornbread served with Molasses is the true taste of the South.

For the perfect ending to your Soul Food celebration bake a Sweet Potato Pie with cinnamon and ginger.

If you would rather get a dose of true Soul Food cooked by someone else, hop on over to Oga’s Home Cooking in Smyrna where you can experience first hand food cooked with LOVE and a big helping of SOUL!

Put your apron on, fire up the stove and you are on your way to the perfect meal of down home Southern cooking!

Embrace the history, enjoy the food and always remember Peace Love Food.

Wacky Weather & A Whole Lot of Good Cooking!

January started off with a BANG here in Atlanta. After a relaxing low key holiday season Mother Nature decided it was time to shake things up with blast of wacky winter weather and an unusual amount of that white fluffy stuff called SNOW! Top it off with a bunch of ice and the city came to a complete halt.

My first business trip of the year was canceled given that the airport along with pretty much everything else went into shut down mode. With little else to do Sir J and I made the best of the situation took a walk or should I say slide down the street to explore the local situation. We got a few chuckles at the sight of empty shelves in the market and crowd gathered at the Waffle House!  With plenty of food on hand we kept ourselves busy cooking up a few quick, simple and delicious meals. Goals for the New Year include preparing and eating healthier less time consuming meals. Using the great Ultra-Metabolism Cookbook as our guide we cut out red meat, bread and sugar and added more fresh vegetables, fish and whole grains.

A few of our delights included: Grouper en Papillote with Red Onion, Carrots and Yellow Squash with a Garlic White Wine Lemon Butter; Shrimp, Calamari and Tilapia poached in Thai Coconut Curry Broth with Brown Rice; Honey & Mustard rubbed Pork loin and Mustard Green salad with Tahini Viniagrette. Sir J recreated his New Year's Day spicy Chorizo Lentil soup which hit the spot taking the chill off and warming our bellies.

A new week ahead, the sun is shining the remains of the ice and snow are melting and I finally get to go back to work!

Until our next adventures...Peace Love Food!
YBC