Like never before the measurement of food trends in the United States is not only being followed and lead by Chefs, Retailers and Food Manufacturers but most importantly farmers, fishermen, butchers and bakers.
The amount of experimentation with food in 2012 will set a new pace for the industry as well as new eating and drinking habits for generations to come. Creativity and innovation are more critical than ever to provide the now very savvy food enthusiasts with exciting restaurant dining experiences and cooking at home diversity.
Simplicity is the key to life these days for everyone around the globe. Chefs, Farmers, Retailers and Food & Beverage industry suppliers will strive to seek what the consumer is demanding – better quality, flavorful, functional, healthy products without major increases in costs.
We now value things differently than we did before the economy slumped and jobs, money and our resources became scarce and our lives became complicated. People are cherishing simplicity and our food resources and habits are on track to embrace this on going trends.
The overwhelming popularity of Artisan foods is powered by the love of homemade and authentic foods, people seeking exciting new flavors and a desire to engage with food and food producers.
The following represents many of the food trends that we can expect to see in 2012.
Sentimental Sweets-Pickling–Beer Dinners–Peruvian–Tapas–Pop Ups–Potatoes –Ice Cream–Food Trucks-Charcuterie–Local–Mobile Apps-Child Nutrition- Sustainable–Fruits-Fish–Mustard-Cocktails-Ethnic Fusion–Artisan–Cheese-Simplicity- Quinoa-Flatbreads–Umami –Cuban–Heirloom–Bitter Greens–Small Portions- Low Country Cooking-Radish–Tea-Olives-Gelato–Street Food-Frugality-Healthy-Price Increases-Meatballs-Allergy Friendly–Herbs -Community-Honey-Sandwiches-Salty Sweet-Donuts-Southern Inspiration….
Make a reservation, belly up to the bar, put your apron on and get ready to eat, drink, cook and be deliciously delighted at home or at some of these great Smyrna-Vikings restaurants putting their own stamp on the hottest food trends in 2012.
South City Kitchen
Southern cooking – Hot Boiled Peanuts; Buttermilk Fried Chicken; Georgia Mountain Trout with Roasted Mushrooms and White Bean Cassoulet and Brown Butter Aioli; Pickle Jar with Local and Seasonal Pickles; Banana Pudding, High Road Craft Ice Cream and Sorbet
Canoe
Yuzu dressed Slaw; Cimino Farms African Squash; Peruvian White Beans; Black Garlic Butter; Chocolate Grotto with Salted Caramel and Pretzel Dust; Popcorn Ice Cream Sundae with House Made Cracker Jack
Social Vinings
Sweet Potato Fries with Bacon Jalapeno Cheese Sauce; Truffled Cheesey Macaroni Fritters with Mustard Sauce; Sautéed Calf’s Liver with Caramelized Onions, Ellijay Apples, Green Beans, Creamy Yukon Mashed potatoes and Crispy Bacon; Fried Oreo Cookies with Vanilla Ice Cream
SIP at Riverside
Georgian Andouille Po Boy; Truffle Papas Fritas; Artisan Cheese Plate with Gluten Free French Bread; Southern Fried Chicken Livers with Chipotle Buttermilk Dressing and Bread and Butter Pickles; Local Peach Cobbler with Clover Honey Gelato; Chocolate Cayenne Mousse Fleur de Sel Brownie Sandwich
Muss and Turners
Huevos Diablo’s; Serrano Deviled Eggs, Chorizo, Red Onion; Chicharonnes with Hot Pepper Vinegar, Charcuterie Sampler: Lonza Sweet Coppa, Prosciutto La Quercia, Smoked Liverwurst; Collard Greens: Muss' "I Can't Believe a Damn Yankee Cooked These”; Egg Nog Panna Cotta, Chocolate Chip Cookies
Garrison’s Broiler & Tap
Cider-Braised Beet Salad with Watercress, Parsnips, Pistachios, Goat Cheese and Brown Sugar Vinaigrette, Potatoes either: Baked, Idaho Fries, Olive Oil Mashed, Potato Gratin, Mashed Sweet Potatoes or Sweet Potato Fries, Fried Green Tomato Benedict with Poached Eggs, Goat Cheese and Smoked Chili Tartar; Peach Pound Cake griddled in Butter with Vanilla Ice Cream, Bourbon-Caramel sauce and toasted Pecans
Without a doubt you mouth is watering for some of these salty sweet, Southern treats so do your thing to support the local Chefs and Farmers and share their Peace Love & Food!
Monday, January 23, 2012
Sunday, October 16, 2011
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.
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.
Sunday, September 11, 2011
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
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 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.
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