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It’s Avocado Season!!
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It’s Avocado Season!!

When I was younger so much younger than today I lived in Temecula California doing under the table asphalt work for Rich McDonnell’s uncle I think. We lived in their country house so to speak and whenever he had a job down our area we were readily available   workers. It was a tough life we had to take care of the 2 horses a dog, got   the old Willy jeep working and explored the area. It was what they called mud flat desert and it went on for miles and miles. We once found a small town somewhere out in the middle of nowhere with the sing Welcome to “sorry Can’t remember the   name” 12 happy and 3 grumpy residents. Temecula was not a huge town and in   fact if you remember the Clorox commercials away from…. well Temecula was one   of those towns. We made 104 people in the town and maybe 8 of them used   Clorox. It was in the height of the gas rationing odd even days and we never   knew it since the gas station was only open 1 day a week. Anyway when a crew came in to build hydroponic I struck up a friendship with the contractor a fellow Yankee but from NJ and was soon working there.  What has this got to do with avocados, my god when he said he was a flow of thought writer he was not kidding here it is….I love avocados whether in everybody’s favorite guacamole or sliced with a drizzle with 18 year old balsamic vinegar, mixed in a tuna melt, in salads and am always looking for new ideas. Temecula is next door in desert terms the Avocado capital of the world or at least California, Fallbrook CA. I used to joke playing with the old wives tale that a lobsterman could legally shot you for pulling up his trap that the same was true with avocado ranchers and picking from their trees.I got this notice from California Avocado Commission.

Ah, April! The month that brings us   spring also means the start of the other season we’ve been waiting for all   winter-California Avocado season has begun! Starting this month, you can find the premium, hand grown fruit at your local market. Look for California on the avocado label to make sure you’re selecting this fresh, California-grown fruit. If you are unable to find them, let your produce manager know of your preference!

avacoda season

No matter the meal, the occasion or the flavors you’re craving, California Avocados consistently deliver the fresh and creamy taste that makes any dish a delight. Refresh your palate with this chilled soup recipe from one of our growers: Abbott Family Gazpacho with   California Avocado. Try the simple, yet elegant Fresh California Avocado Crepe Wrap for lunch. Or, find a new love for springtime salads with this hearty and flavorful Fried Chicken Breast Salad with Avocado, Corn, Basil & Housemade Ranch Dressing from Chef Hugh Acheson. The season is ripe for the tasting-start now!By the way I met someone recently that tells me Temecula is now a booming retirement community.

 

avacoda about

Is avocado a fruit or a vegetable

I’ve always been fascinated by avocado. It is such a delicious, creamy and rich treat that’s pretty versatile. You can enjoy it savory as well as sweet dishes. It’s rather healthy but also incredibly rich and fatty. One of the questions that often comes up is this: Is avocado a fruit or a vegetable?

Since it grows on a tree (the avocado tree) and is part of the reproductive organ of the plan that also carries the seed, it is technically / biologically a fruit. We do tend to think of it more as a vegetable though because of the way we use it in the kitchen.

Most of the time we use it in savory dishes and salad. And since avocado aren’t naturally sweet, we don’t think of them as fruit. We add it to salads, make cold soups from it or use it as a sandwich spread. Of course then there’s the ever popular guacamole, a simple avocado dip. Here’s my favorite recipe.

 
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BBQ Grilled New York Strip Steak
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BBQ Grilled New York Strip Steak

When it comes down to it I am really a red meat person, I’ll eat the other stuff but if given the choice I will always reach for the red meat. With spring coming and Eastover here I decide that along with the Salmon there would be meat. So I grabbed a couple of NY Strips at Wholefoods and a bottle of A1 sauce for Lyn and grilled up those babies.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.

 

Ingredients

Steak

Salt and pepper to taste

Ingredients

How

Pat dry the steaks with paper towels.

liberally Salt and pepper the steaks, place in freezer for 15-20 minutes.

In the meantime prepare the grill

Cook the steaks about 4 minutes per side don’t touch just turn when ready, maybe 5 minutes on second side.

Remove from grill let sit for 8-12 minutes, slice and serve.

NY Strip

 

A1 Sauce

A1 is marketed as a steak sauce in the USA as a condiment for use with meat or game dishes. It was developed, produced and marketed in the United Kingdom as a brand in 1831 and was later introduced to the United States by G.F. Heublein and (&) Bros., and was officially registered as a trademark in North America in 1895. Widely available in the US, the sauce today is only available in selected Tesco stores in the UK its country of origin.

 

The original sauce upon which A.1. is based was created in 1824 by Henderson William Brand, a chef to King George IV of the United Kingdom.[2] A popular myth has it that the king declared it “A.1.” and the name was born.[3] It went into commercial production under the Brand & Co. label in 1831, marketed as a condiment for ‘fish, meat and fowl’, and continued production under this label after bankruptcy forced ownership of Brand & Co. to be transferred to W.H. Withall in 1850. It was renamed A.1. in 1873, after a trademark dispute between creator Henderson William Brand and Dence & Mason, who had since purchased Brand & Co. from Withall. It continued to be produced by Brand & co until the late 1950s at the firm’s factory in Vauxhall London.[4] It was introduced to the United States in 1895 under the ownership of G.F. Heublein & Brothers and marketed as A.1 ‘steak’ sauce’. In 1931, A.1. was introduced to Canada.

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Roasted Red Potatoes, Celery Root and Turnip

I can remember going to Rose’s house for the holidays and praying that she would make her roasted potatoes for at least one of her dinners. One of the few times that my parents were right in their assumption that if we were not at their house with the grandson we were at Rose and Mike’s ahhhh the in-law game. My favorite part was picking the caramelized bits and pieces of the side of the roasting dish. Like picking at the Chinese food after the meal sitting around the table we would sit chat and pick at the little bits and pieces. Unlike Chinese food everyone would always be fighting over it.

Rose’s was a simple dish, I made some modifications to the ingredients and you can too that’s the fun with cooking.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.

Ingredients

Approximately:

  • 1 lb. of red potatoes

Red Potato

  • 1 Celery root ball about a pound

celery root

  • 1 turnip or 2 small ones.

turnip

  • 1 or 2 carrots just for color
  • Olive oil
  • Salt and pepper
  • A few sprigs of fresh thyme or a good pinch or two of dried.(eyeball it)
  • I even added some Meyer lemon zest this time

How:

Preheat oven to 425

Peel the celery root and turnip. Cut potatoes, carrots, celery root and turnip into rough 1” pieces. Put all ingredients into a bowl add about olive oil to coat, just eyeball it and add fresh ground pepper, thyme, lemon zest and a little salt. I go light on the salt adding more after cooking, remember I am cutting back on salt. Note: I don’t use a lot of salt to begin with so cutting back is hard. Toss to coat and spread in one layer on a baking pan or in a roasting dish.

cut into 1 inch pieces and toss in olive oil salt and pepper and thyme

If you think it needs more olive oil add and toss again it does not need a huge amount maybe ¼ cup or less.

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Roast on middle rack for about 30 minutes and mix the vegetables, drop heat to 375 and continue roasting for 35-40 minutes until you believe they are done. I also turned on the broiler for about 5 minutes to crisp up at the end I like them crisper not hard just the outsides sort of crispy.

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About Celery Root

Celery root, also known as celeriac, is just what its name claims it to be: the root of the celery plant. This ugly brown hairball of a vegetable has a mild, celery-like flavor with a starchy, rather potato-like texture. It’s a surprising but winning combination. With “root” in its name, celery root is obviously a root vegetable. That means that it stores well, making it a real treat for local eaters in fall and winter.

Celery Root Season

Photo © Molly Watson

Celery root is often available year-round, especially in temperate climates, but is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall). Freshly harvested celery root is sometimes sold with the stalks and leaves still attached, as pictured here.

How to Buy Celery Root

About 2

Photo © Molly Watson

Look for celery roots that feel heavy for their size. If any greenery or bits of stalk are discernible on the top of the root, they should be fresh looking and neither dried out nor slimy or wilted. Celery root are notoriously difficult to peel because of the hairy peel and its many nooks and crannies, so look for specimens with as smooth as exterior as possible (be warned: they only get so smooth).

If you see celeriac at the market with long bright green stalks still attached, snap them up! Freshly harvested celery root tends to be more tender and easier to peel. Pretty as the stalks are, be sure to cut them off and store them separately when you get the celery root home – both the root and the celery will last longer when stored separately.

How to Store Celery Root

Since celery root is a root vegetable, it stores well and for an amazingly long time if it is kept cool. Having spent most of its life underground, it also enjoys the dark. Kept loosely wrapped in plastic in the fridge it will last up to several weeks, even longer if it was freshly harvested.

For more information see Molly Watson’s article on celery root on About.com

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Carrot Orange Juice Chicken Noodle Soup
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Carrot Orange Juice Chicken Noodle Soup

We were sitting on the couch being our regular weekend couch potatoes when Lyn with outstretched arms asked me can you make this or something like it and passed me the better homes and gardens magazine. She loves carrot juice and for a while was concerned her skin was going to turn orange she was drinking so much. I can just picture her looking like the “Tangerine Man” John Boehner walking into work with that lovely skin shade of orange. Anyway she did not turn orange and is still drinking it. I was never a fan although I can’t say that I really gave it a chance. So with my non love of carrot juice and being an ever supportive husband I said sure if you want.

The carrots in this came out so sweet the spice was just right if you like spicy and I got to say I really like this quick and easy soup.

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ teaspoons curry powder

4 cups refrigerated orange-carrot juice – you can buy this or we used 3 cups carrot and 1 cup orange, Lyn is a Carrot Juice head.

1 14 ½ ounce can reduced-sodium chicken broth

½ teaspoon salt (I left out the Salt)

1 cup carrots, diagonally sliced

1 cup sliced celery

2 cups dried medium noodles (2 cups) –

1 cup sugar snap peas, trimmed (I used regular frozen peas)

2 tablespoons fresh cilantro leaves

¼ – ½ teaspoon crushed red pepper

2 cups shredded cooked chicken

Ingredients

How:

1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

Bring to boil and simmer

2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in cilantro and crushed red pepper. Where I used frozen peas I did not defrost them just added they were cooked perfectly.

Note: If you are going to serve the whole batch then add all the noodles but I always found they can end up absorbing too much of the soup if they sit in there so I cooked separately and added to the bowls when served. You will find if cooked in soup they will absorb more of the spice flavors.

 

Momma Bowl

Momma Bowl

Papa bowl

Papa bowl

 

 

 

 

What are the Health Benefits of Drinking Carrot Juice?

From WiseGeek.com

English: Glass of juice and carrots Français :...

 

Many people consider drinking carrot juice one of the healthiest lifestyle choices possible. Carrot juice is known for beta carotene which gives the body Vitamin A, B Vitamins, Vitamin E and many minerals. The health benefits of drinking carrot juice are thought to be good prenatal health, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in cancer prevention.

 

Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. The cancer-fighting properties of carrot juice are often thought to be excellent due to the high amounts of beta carotene. Beta carotene changes to Vitamin A in the body. Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the body.

 

Deficiencies in Vitamin A can cause dryness and damage to the skin, nails and hair. Drinking carrot juice to produce Vitamin A is said to benefit many different parts of the body. Vitamin A also strengthens bones and teeth.

 

Drinking carrot juice is thought to be extremely beneficial for the liver due to Vitamin A’s cleansing effects. Vitamin A reduces bile and fat in the liver. However, for the liver to reap the maximum benefits of Vitamin A, it is said that drinking carrot juice needs be done regularly rather than occasionally. The liver can store Vitamin A.

 

Drinking carrot juice is also thought to improve eyesight due to Vitamin A creation in the body. Deficiencies in Vitamin A can lead to night blindness which can be very dangerous. For example, if a person with night blindness is driving a car at night, the glare of the headlights from oncoming cars in the opposite direction can affect him or her in a way that makes the eyes not refocus properly. An easy way of detecting a Vitamin A deficiency is to walk from a well-lit room to a dimly-lit or dark room. Your eyes should have little trouble adjusting to the change in light.

 

Drinking carrot juice, as well as eating carrots, is thought to be especially beneficial for prenatal health. Beta-carotene that forms into Vitamin A is said to be very healthy for both mother and child. Some studies have shown that when babies drink both milk and carrot juice they get the best possible amount of Vitamin A.

 

The darker the color of the carrot, the more carotene it contains. Many people find the taste of carrot juice enjoyable and surprisingly sweet. Carrot juice does have a high concentration of natural sugar, so those with diabetes should consult their doctor as to how much they can drink. Drinking carrot juice is also thought to be good for reproductive health due to the Vitamin E content.

Caramelized Acorn Squash Salad with Crispy Shallots.
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Caramelized Acorn Squash Salad with Crispy Shallots.

The first time I had something similar to this they served with herb goat cheese on a bed of arugula. We had on hand crumbled feta, cut up oranges, pumpkin seeds, served on a bed of mixed greens. In fact it was at Stonewall Kitchen cooking class and they made a salad very similar this is my adaptation using what we had on hand. Here is a good site to read about varieties of winter squash. There were 2 of us and this made one fine meal, I even skipped dessert that night which for some reason this last year I have become a dessert person so strange to me.

acorn-squash

I apologize I was so into cooking that I forgot to take a picture in the pan while cooking.

Ingredients:

  • 1 Acorn squash or any thin skinned winter squash – the thin skin allows you to eat it when cooked.
  • ¼- ½  cup hard apple cider – could use regular cider
  • 3 tablespoons unsalted butter melted
  • ¼ cup light brown sugar packed
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper

100_1401

How:

Cut off the ends of the squash and scoop out the seed

Cut into ½ inch think rings.

Combine the sugar, salt, pepper and butter in a large bowl. Add the squash and coat.

Heat a large sauté pan over medium heat and place the squash in a single layer. Add apple cider to pan. Allow squash to cook and apple cider to reduce until squash is tender and the glaze begins to caramelize. While pan roasting, turn the squash with a spatula to be sure it browns evenly.

Things I might try next time –

  • I think next time I might melt the combination making it easier to coat the squash.
  • My pan was a little too small so I ended up using half rings to fit.
  • Cooking in batches to retain the circles
  • I might try roasting and flipping a few times next time

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Hard Apple Cider Vinaigrette Dressing

Ingredients

  • ¾ cup hard apple cider
  • ¼ cup fresh orange juice (about ½ orange)
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • 2 tablespoons white balsamic vinegar (used our 18 year old)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste.

How

Bring cider, juice and honey to a boil in a small saucepan.

Cook 10 minutes or until reduced to about 2 tablespoons.

Pour into a medium bowl and let cool slightly. Add shallots, vinegar, Dijon salt and pepper stir with a whisk. Gradually add the olive oil stirring constantly with a whisk. Set aside.

Crispy Shallots

Ingredients

  • 1-2 shallots shaved into rings, used our new mandolin
  • I cup rice flour – gluten free which browns more quickly
  • Canal oil as needed.

How

Heat canola oil in a small sauté pan. Toss shallots in rice flour, shaking off excess. Fry rings until crispy and lightly golden. Remove from oil and season with salt. Drain on paper towel. To be honest the first batch burnt, the second was not quite crispy enough, and the next batch was perfect. Sound like a familiar story to you? I used the 2nd and third batch tossed the first. Learned you got to watch them cause they turn real quick.

Caramelized Acorn Squash Salad with Crispy Shallots.

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Cape Cod – Provincetown

Cape Cod – Provincetown.

Snowy Day Roasted Organic Chicken
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Snowy Day Roasted Organic Chicken

We all sighed with relief when the ground hog did not see his shadow and it was declared an early spring it would be! He just neglected to tell us that it would be a stormy snowy wait starting with a 28” blizzard. Then at the beginning of last week it was another 10-14” by midweek 6-8” by the end of the week we were in the 4-6” and by the time Lyn and I pulled into the garage on Sunday afternoon they were saying not even an inch. You just have to laugh. We actually ended up with about 2” after it was all said and done and it did snow pretty much half of Saturday and all day and night Sunday just did not amount to much. Wait more snow on this Wednesday.

Snow_Texture_by_funnybunny_stock

I love the snow fall that has huge flakes drifting slowly to the ground it can be memorizing if not hypnotic as you stare out into the bliss lost in memories of running around catching flakes with your tongue as a child. So what does one do on a snowy Sunday afternoon I decided roasting one of the organic Chickens I got from Whole Foods on sale last week, it was one of those lunch time shopping expeditions were you are armed with a list and you race around beating the clock, my list chickens, strawberries and lunch.  Returning to work Nicole directed, very nicely, the placing of all our bags in the lunch room frig. I got the fun job of throwing out someone’s long deserted and now disgusting lunch from who knows when. I am sure you all have an office frig that collects things. Anyway I babble….

Ingredients

  • 1 whole organic chicken
  • 1 lemon – sliced in ¼” slices
  • ½ orange – sliced in ¼” slices
  • 2 cloves garlic – slightly smashed or not
  • Salt and pepper
  • A couple of table spoons of room temp butter
  • CoffeeSpiceRubCoffee spice rub
  • A few carrots sliced in 2” pieces
  • One or two sweet onions quartered

snowy day chicken

How:

Rinse and dry the chicken

Salt and pepper the cavity

Stuff the lemon, orange and garlic cloves inside

Truss the chicken

Rub and place butter over the top of the dry chicken

Sprinkle with Coffee spice rub

Place in a roasting pan on rack

Drizzle some Olive Oil on the carrots and onion and distribute around the edge of pan

450 degree oven cook for 40-60 minutes until thickest part of thigh is around 165 degree.

Basting optional, I did at halfway point since the pan I used was to long.
Depending on the depth of the oven if you can have legs facing the back if not rotate pan ½ through.
If you feel the skin is getting to dark then tent with aluminum foil.

You can make pan gravy if you want deglazing with some white wine, I opted out since I was making some Russet oven bake fries.

snowy day chicken 2 SNOWY DAY CHICKEN

snowy day chicken plate

How to truss a chicken

truss a chicken

There are hundreds of ways and every one is correct I just use this methods cause I find it easy.

Start at the back of the chicken, tuck the wings under and tuck the neck cavity flap under. Taking some twine run it across the neck cavity along the groove where the thigh and body meet bringing it under the end of the drum stick crossing left to right bringing it to the top pulling the legs together and tying a knot. The uniform shape insures more even cooking.

Simple Balsamic Vinaigrette
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Simple Balsamic Vinaigrette

For my birthday my wife gave us a cooking class at Stonewall Kitchen which was great had a really good time which started with Pina Coladas on the beach but those are both another story for another time.

This post is about my love of Balsamic Vinegar.

Hanging with the chef

Hanging with the chef

A few years back we discovered eighteen year old balsamic vinegar at LeRoux Kitchen in Portland Maine. You can drink this stuff it’s just so good. They are online but also have stores at Martha’s Vineyard, MA and Portsmouth, NH so where Stonewall Kitchen is in York Maine we decided to stay just a few minutes away in Portsmouth NH on the river. Portsmouth has a nice walking downtown with small shops and a lot of restaurants it has the feel of a college town with a touch of tourism to me.

View from the room PortsmouthNorthChurch_lg Portsmouth Downtown

Anyway, armed with our 5 empty bottles we clinked our way to the store and had them refilled. All set for a few months now. Which brings me to the point of this post Vinaigrette dressings they can be simple or complicated but once you get in the habit of making your own fresh you will not go back to the off the shelf bottle. Ok maybe in a pinch.

I mostly wing it but here are a few that I have made or tried. Oh before I forget they are not just for salads so experiment and see. Let me know some of your favorites.

How: They all prepare similarly so

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Nice little gadget!

Nice little gadget! I snuffed at first.

Simple Balsamic Vinaigrette

Ingredients:

  • 1/4 cup balsamic vinegar
  • 2 teaspoons dark brown sugar, optional
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil

Note: With a good quality balsamic you may not need to add a sweetener that depends on your tooth as the saying goes.

My version of someone’s house dressing

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar (optional)
  • 1 teaspoon Dijon mustard – Trader Joe’s add a kick
  • 1 clove garlic, crushed or minced finely if you like a stronger garlic flavor
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste

Another twist

  • 2 tablespoons honey
  • 1 tablespoon whole grain dijon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup balsamic vinegar
  • 3/4 cup extra virgin olive oil
  • 1 garlic clove, crushed or minced if you like a stronger garlic flavor

Yet another twist

  • 1/4 cup red wine (any variety)
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fruit jam or 2 teaspoons jelly
  • 1/2 cup vegetable oil

Options:

  • Try a teaspoon of lemon juice
  • Honey
  • Add some grated cheese
  • Chopped cilantro or mint or oregano or…..

 Maple vinaigrette dressing (Cooks.com)

  • 2 oz balsamic vinegar
  • 2 oz malt vinegar
  • 2 oz rice vinegar
  • 1 clove fresh chopped garlic
  • 3 teaspoons stone ground mustard
  • 9 oz olive oil
  • 4 oz maple syrup
  • ½ teaspoon black pepper
  • 2 teaspoons oregano
  • ¼ teaspoon cilantro

How:

Add garlic and vinegars together and let sit overnight to infuse flavors. Strain. (Garlic pieces may be left in for stronger garlic taste.)

Blend oil, vinegars and mustard until mixture is well emulsified. Stir in maple syrup. Add cilantro, pepper and oregano (to taste). Stir and shake well prior to serving.

May substitute vinegar favorites, berry syrups for maple and substitute or add favorite spices to taste. Oil/vinegar ratio may also be adjusted to taste.

 Basil Vinaigrette (simplyrecipes.com)

Ingredients:

1 teaspoon Dijon mustard

1 shallot, chopped

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup roughly chopped basil leaves

1/4 cup white wine vinegar

3/4 cup olive oil

How:

1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

2 Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.

3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Store covered in the fridge for up to a week.

Oils|Vinegars Subcategory images

White and Dark balsamic Vinegar

I was told at the class that the difference is the dark is cooked but here is another opinion that backs that up …to say it’s just the color is a little too simple…balsamic vinegar is made from white grapes and are fermented over decades…they take some out after a year and cook it under pressure to maintain its clearness, and that is the white balsamic….the other as I said is left to ferment for years and that’s the dark. Me again..I should add that now a days the grocery stores have a way to speed up the process

I believe with the good stuff that each year stated the vinegar is processed in another barrel.

balsamic_battery

About Balsamic Vinegar here is an interesting article

Because balsamic vinegar is one of olive oil’s natural companions, we thought it might be useful to discuss in some detail this complex product, especially since prices can fluctuate even more wildly than olive oil (between a $3.00 pint and a $50.00 ounce).

The highest art of vinegar (aceto in Italian) making in Italy is known as Aceto Balsamico Tradizionale (ABT).  Sadly, the reputation of this exceptional product has been bastardized by low-grade products bearing the same name and which only ever so faintly resemble the real thing.  There are, however, two bits of good news.  First, it is quite simple to recognize a ‘real’ ABT.  It will be always be sold in one of two distinct bottle types (the difference being that of the two competing DOC’s, Modena and Reggio Emilia, both strictly controlled by respective ‘Consorzios’1). Second, you do not always need the best balsamico for every dish and, in fact, that might be ill-advised even if you could afford it. Read more

Cinnamon Chicken Salad Roll
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Cinnamon Chicken Salad Roll

The other day I was surfing the net found myself on Pinterest and came across a recipe for “Pistachio Cinnamon Chicken Salad” from Skinneytaste.com. It was the pistachios that caught my stomach’s eye I have had a never ending love for those nuts and I had a bag in the pantry. I don’t know why I never made this but part of it stuck in my head and I guess you could say my gut took over. I will make her version one of these days. I have to say I never thought about cinnamon and chicken salad but this was great.

Ingredients

  • Boneless chicken breast
  • Salt and pepper to taste
  • Mrs. Dash seasoning a few sprinkles
  • 1-2  Tablespoons mayonnaise
  • 1 teaspoon cinnamon
  • 1 to 1 ½ Tablespoons Myer Lemon juice
  • 2 Organic whole wheat hotdog rolls

How:

Rinse and dry very well chicken breast

Pound the chicken breast to about  ¼”or less. Season with salt, pepper and Mrs. Dash, you could just use the Mrs. Dash alone I just happen to notice it sitting there on the shelf after I already did the salt and pepper. Pan fry with a little oil about 3-4 minutes per side until done. Cover loosely and set aside for about 10 minutes. Rough chop the chicken and combine with mayo, cinnamon, myer lemon juice. Place in hotdog rolls and serve.

pan fry chicken

Pan fry the chicken, dice and combine with other ingredients

Cinnamon Chicken Salad Roll

Cinnamon

cinnamon_health_benefits_sticks

Cinnamon is best known as a spice, sprinkled on toast and lattes. But extracts from the bark of the cinnamon tree have also been used traditionally as medicine throughout the world.

Why do people take cinnamon?

Some research has found that a particular type of cinnamon, cassia cinnamon, may lower blood sugar in people with diabetes. However, other studies have not found a benefit. Studies of cinnamon for lowering cholesterol and treating yeast infections in people with HIV have been inconclusive.

Lab studies have found that cinnamon may reduce inflammation, have antioxidant effects, and fight bacteria. But it’s unclear what the implications are for people.

For now, studies have been mixed, and it’s unclear what role cinnamon may play in improving health.

How much cinnamon should you take?

Because cinnamon is an unproven treatment, there is no established dose. Some recommend 1/2 to 1 teaspoon (2-4 grams) of powder a day. Some studies have used between 1 gram and 6 grams of cinnamon. Very high doses may be toxic.

 

Crawfish Boil- suck-dat-head pinch-dat-tail
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Crawfish Boil- suck-dat-head pinch-dat-tail

 

While with 20th Century Fox I was transfer to New Orleans and remember the first time everyone said Steve we are going suck-dat-head pinch-dat-tail for lunch this afternoon you in? Sure why not, well they came in with a huge bag and a pile of newspapers. Spread out the news papers and dumped the bag. I watched in amazement not quite sure what to do, being a Yankee and all. They laughed and gave me a quick lesson and I was soon diving in wolfing them down. I got to tell you the suckin dat head part not my favorite but I tried.

I just grab some crab boil pack and boil them up following the instructions but here is a great recipe courtesy Alton Brown, 2009.

CrawfishSeasoning

Prep Time:1 hr 30 min — Cook Time:23 min — Serves:10 to 12 servings.

 

 Ingredients

  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole coriander seeds
  • 2 tablespoons whole cloves
  • 1 1/2 tablespoons whole allspice
  • 5 gallons water
  • 1 pound kosher salt
  • 4 tablespoons cayenne pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dry mustard
  • 1 tablespoon dried dill weed
  • 6 bay leaves, crumbled
  • 10 pounds live crawfish
  • 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter
  • 8 ears corn, halved
  • 2 heads garlic, unpeeled, but separated
  • 1 pound andouille sausage, cut into 1-inch pieces

 suck dat head

How:

Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.

Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.

suck-dat-head pinch-dat-tail 2

Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.

Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.

Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.

suck-dat-head pinch-dat-tail

Are Crawfish considered seafood?

Answer:

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