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
Sunday, September 11, 2011
Sunday, September 4, 2011
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!
Friday, July 1, 2011
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!
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!
Thursday, June 16, 2011
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.
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.
Sunday, June 12, 2011
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.
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.
Friday, May 6, 2011
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
~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
Saturday, April 16, 2011
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
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
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