OptiFood

Boxty (Irish Griddle Cakes)

2006-06-13T02:39:00.000-07:00

By Alden Smith

Being of the Irish persuasion, I offer this great recipe for Boxty. Boxty is a traditional Irish dish, and has been around for many a year. I especially like this dish with butter and a dollop of maple syrup for my breakfast. I do not have the usual "required" nutritional evaluation, but in my way of thinking, I can live without it to just have the pleasure of enjoying this fine old traditional side dish.

Boxty (Irish Potato Griddle Cakes)

8 Servings (Halve this recipe for smaller families)
1/2 lb raw potato
1/2 lb potato,mashed
1/2 lb all-purpose flour
1 Milk
1 Egg
Salt and pepper to taste

Grate raw potatoes and mix with the cooked mashed potatoes. Add
salt, pepper and flour. Beat egg and add to mixture with just enough
milk to make a batter that will drop from a spoon. Drop by
tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate
heat for 3-4 minutes on each side. Serve with a tart apple sauce: or
as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs,
fried black pudding, fried bread, fried soda bread.

An old poem says: . Boxty on the griddle, boxty in the pan, if you can't make boxty,
you'll never get a man. (The accuracy of the poem is uncertain.)

About the author:
Alden Smith is an award winning author who is the webmaster of All The Best Recipes. Visit his website for a free 660 page cookbook of Secret Famous Recipes.

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Culinary Traditions Of Cuba

2006-06-06T01:20:00.000-07:00

By Kirsten Hawkins

The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.

As these various influences came together, a distinctly Cuban flavor and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favored cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavors.

The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavors blend to perfection.

The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people.

Meats are often prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban specialty.

Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.

In Cuban cuisine, the subtle flavors of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food.
Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

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Caffeine - I Bet You Didn't Know This! Health and Nutrition!

2006-05-29T02:34:00.000-07:00

By Nick A. James

What exactly is caffeine? It is a colorless, somewhat bitter substance that is found in coffee, tea, chocolate and cola. It is also in many over- the-counter medicines and in many diet/weight loss supplements. It is a stimulant and it is considered a psychoactive drug. It is the most widely consumed drug in this country. Drugmakers are required by law to list the amount of caffeine in their product, however, food and beverage companies do not have to. The caffeine that is taken out of coffee beans to produce decaffeinated coffee is then sold to drug companies and soft drink manufacturers.

It can be a welcome waker-upper in the morning taken in that morning cup of coffee. It also helps give some a boost to stay awake late in the day. However, the boost isn't necessarily instant as it takes about an hour for the effects of caffeine to make it's way through the bloodstream and into the system. It has benefits and it has side effects. It helps keep us alert. It stimulates the central nervous system. Some say it improves physical and mental performance. It has diuretic activity. Some studies list is as a mood elevator, and a pain reliever. Because of the increased alertness levels of those who consume caffeine, there has been improved performance in activities such as test-taking, driving, flying and problem solving.

There are side effects of caffeine though. Those are insomnia, nervousness, increased tension and anxiety-panic attacks, just from drinking the amount of 300 mg. The amount that causes these side effects vary from individual to individual, however, children seem to have a lower tolerance of it because of their lower body weight. The Food and Drug Administration advises pregnant women to avoid it altogether. The FDA does list it as a "safe food additive", even though pregnant women should avoid it. For those that take it regularly every day, going without it a day can cause withdrawal symptoms such as, headaches, irritability, a lack of energy and of course, sleepiness. These withdrawal symptoms are short lived though.

The following is a chart and the amount of caffeine in products you use and consume daily.

6 ounce cup of coffee - 64mg to 150mg

5 ounce cup of tea- 40mg

12 ounce can of cola- 40mg

hot cocoa - 1 cup 4mg

6 ounce chocolate bar 25mg

2 Excedrin tablets 130mg

Besides weight loss products and stay awake products and energy drinks, caffeine is being tested for pesticide use and it has been laced in women's panty hose for it's constrictive effects that are supposed to shrink thighs. Love it or hate it, caffeine is and always has been a big part of American culture and probably is here to stay.

About the author:
Nick A. James offers informative tips and information on nutrition, health and working from home. Get the Exclusive Free Report! -6 Steps to Simplify Your Life, Improve Your Health & Give You Dynamic Energy! His many years of Internet Marketing expertise puts him in unique position to help others starting a home business. For free newsletter, health blog , and cutting edge info contact him at: http://www.health-goji-juice.com

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Budgets And Eating - Can They Co-Exist?

2006-05-27T01:11:00.000-07:00

By Shirley Bullington

Whatever your reason for having a tight budget, the truth is that going to the grocery store without a plan is a BIG budget breaker. And sadly all that cash ends up vanishing into our stomachs and then...well, you know what comes next.

But if you only had $300 a month to spend on groceries for a family of four, could you do it? What sort of food would make the list and what would stay tauntingly on the store's shelves?

Could you save $25 a month on groceries? How about $50 or $100? Possibly you could cut your bill by almost 50% if you consider some of the following suggestions:

First you must divide the budget you have into three categories; weekly, bi-weekly and monthly. Once you have the totals fixed, try to find a way to make it work. If you budgeted too tight, only then consider how much more you really need to spend.

Second, identify your WEEKLY needs; milk, bread, fruits. These will be your saving graces when the troops are hungry. You can load up every week and always have a healthy snack available. Think about $15/week.

Third, identify your BI-WEEKLY needs; eggs, cheese, vegetables, meat and cheese for sandwiches etc. These items have a slightly longer shelf life but you will watch how much you use when you know there's still four days until your next purchase. Try $20 every two weeks.

Fourth, get the remainder of your groceries in one place. Use cash to pay (to avoid temptation of over spending) and work out your shopping list ahead of time. You only need to do this once as many of the items (Cereal, meat etc.) will need to be repurchased each time. Other items (sugar, flour etc.) may be substituted every other month. In this example you have $200 left.

Fifth, have a schedule of meals that you can rotate. Cheap, healthy meals like stir fry can be inexpensive as they use less meat than full pieces of chicken or beef for dinner. Plan to have a meat meal offset by a simpler dish like pasta every other night. This way your family will not go through 'feast-and-famine' when they eat like kings the first week and are eating canned chili every night for the last week.

Always determine your meals based on what you really plan to cook. If you have easy weeknight staples, try to find the cheapest method of preparing them, or make do with less pre- packaged affair on other nights when you have more time. Using items like frozen vegetables can make eating cheap also healthy and convenient.

Clearly the $300 suggestion will depend on your family, the age of your children and how much your budget really allows. Whatever your budget, taking the time to draw up a plan and think about your choices will guarantee that you keep more cash in your wallet for other important things.

About the author:
Shirley Bullington, the operator of http://www.femeat.com has extensive nutritional knowledge and is an expert on advising families on their financial matters. Please visit her sit at http://www.femeat.com for more information on meat and other nutritional subjects.

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Barbecue Sauce Recipe

2006-05-26T02:06:00.000-07:00

By Sanjib Ahmad

The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving.

The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier.

Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it's suitable for nearly all occasions.

I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal.

I can still remember clearly the T-bone barbecue steak I tasted at Larry's Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters.

I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston's barbecue sauce recipe on the Internet that could be the answer to my wish. It's called the "Top Secret BBQ Sauce Recipe".

I haven't bought the "Top Secret BBQ Sauce Recipe" yet, but thinking of convincing my wife to buy it because she loves cooking.

The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue.

More information on the sauce recipe is available here: http://health-fitness.marc8.com/ebook-info.php/name/1_top_secret_bbq_sauce_recipe/toc_id/6-0-3-6

About the author:
Sanjib Ahmad - Freelance Writer and Product Consultant for Health-Fitness.Marc8.com ( http://health-fitness.marc8.com/).

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BREAD BAKING MADE EASY!

2006-05-25T02:09:00.000-07:00

By Beth Scott

Don’t you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe book’s picture, but tastes terrible as well?

There is no denying that bread baking as with baking anything is a delicate process.

Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves.

Little do they realize that if they only possessed the professional Baker’s secrets bread baking would be so easy that the bread would practically make itself!

For instance: How many amateur bakers know the secret to keeping bread from sticking to the pan every time?

None! So when they try their hand at bread baking for the first time their bread sticks to the bread pan, and ends up a crumbled mess if they try to force it out.

Then they cry and give up thinking that the problem lies with them.

The shocking truth is that it doesn’t!

The problem lies with their lack of knowledge of THE baker’s bread
baking secret.

The secret professional chefs and bakers won’t tell you, the secret they guard so jealously.

My father happened to learn this bread baking secret in his younger baking days and has passed it on to his children ever since.

Okay, okay, I know you’re probably screaming at me by now “Beth, get on with it! Tell us the bread baking secret already!”

So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply CORNMEAL (you shouldn’t need more than 1/4 to 1/2 cup for two loaves of bread).

“Cornmeal?” you ask doubtfully. “YES, cornmeal!”

No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret.

What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom of the bread pan.

Now you can safely place your bread dough into the pans without fear of it sticking to them.

While your bread is baking instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking.

You may need to use a butter knife and slide it in between the pan and the bread before turning the pan over and allowing your bread to pop out.

A lot of the time this will be unnecessary however and your bread will pop out just by your turning the bread pan upside down.

You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal.

This bread baking secret will work whether you’re baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.

Here is another treasured bread baking secret, this one only for batter breads:

On the last ten minutes of its baking time cover the bread pan containing the batter bread with another bread pan (a steel bread pan works best), and leave it on until the bread is finished baking.

This will keep the batter bread from burning or becoming too hard on top. You may vary the time you leave the steel bread pan on according to how your batter bread usually looks when it is finished.

If it is a very dark brown on top and difficult to slice because the top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown the 10 minutes should suffice.

Do not cover the bread at all if it usually comes out golden and soft on top after the baking is completed.

You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that.

... read more >>

13 Crucial Tools Every Successful Bartender Must Have!

2006-05-24T01:48:00.000-07:00

By Jeremy B. Sherk

"A man is only as good as his tools" is a phrase I'm sure you've heard before and it applies to bartending as much as anything else.

You'll only ever be as good as your tools, so make sure you're not without them. The quality of your tools can make or break your experience behind the bar so it's important you take this lesson seriously.

There are countless bartending tools out there. Will you use them all? No. But there are certain tools that every bartender must have. In this first lesson, we'll be taking a look at those 'must-have' tools so pay close attention.

Bottle Opener

Now whether you're working in a low or high volume bar, a bottle opener is not only crucial to your speed, but also your hands!

Imagine opening every bottle of beer ordered with your bare hands... you wouldn't last the night without seriously doing damage to your palms.

There are many different types of bottle openers out there on the market... everything from a simple 'key-chain opener' all the way to a 'butterfly bottle opener', you know, like a butterfly knife? Pretty cool.

Find out what works for you. I've used the same stainless steel 'speed opener' for years now, it does the job (with style) everytime so I've had no reason to switch.

Wine Opener/Corkscrew

The best, most versatile wine opener is known as the 'waiter's wine opener'. It'll always do the job, even on the most difficult and the most stubborn corks. Compare this to many others out there that often break the cork or have you struggling in front of the customer to get the damn thing open.

A waiter's wine opener includes a corkscrew (worm), a sharp blade to cut the seal of the wine and also a bottle opener device if you're desperate for one.

I recommend a 'two-level' lever on your opener as well, that's what I personally use. Mine has never failed me in opening a bottle of wine.

Cocktail Shaker

This is the stainless steel thingy you see bartenders pour ingredients into for a martini or shooter and shake vigorously. This is a must-have for all bartenders.

A good rule of thumb for cocktails is, the colder it is, the better it tastes. Why else would bartenders concoct a drink by pouring pre-chilled ingredients into a shaker with ice, shaking like crazy and then serving it in a chilled glass? Because you want every part of the process to be 'chilling' to prevent any 'warming' of the cocktail.

There are two types of shakers out there:

1) Standard Shaker

This is a three-piece stainless steel shaker that has the strainer built into it. I find the Standard Shaker is not as common among professional, working bartenders.

It consists of the shaker tin, lid with strainer and cap. Perhaps it's more complicated design with smaller parts discourages working bartenders from using this more often. But it will do the job just as well as the...

2) Boston Shaker

From my experience, the Boston Shaker is actually more standard among professional bartenders. This one is simply a shaker tin with a separate mixing glass that's slightly smaller in size. It's a two-piece device that you simply seal together to shake the cocktail.

The tendency is seal it as tight as you can and proceed to shake, although this is not necessary as you can often seal it too tight, and then not be able to open it when you're done shaking and ready to pour the concoction.

If you're ever in this situation, use the edge of the bar and clip the overlapping metal lip (which will always be on the outside, as the glass is always smaller and fits inside) against the edge of the bar. You can also 'twist' them apart, that will often break the seal too.

But avoid all that by fitting them together nice and snug instead of as tight as you can.

You can purchase shaker sets in all types of different sizes and styles, but they pretty much fall into one of the two types listed above.

Strainer

Again, you'll find many different types of strainers on the market. But the only kind I've ever used and would want to use is the Hawthorn Strainer.

You know, it's that real funny looking stainless steel thing with the handle and the spring coil. The purpose behind the spring coil on the strainer is so you can fit it into all types of different shaped glasses. So it's a very versatile tool.

I should mention that when using a shaker I often do not use a strainer. I use the Boston Shaker and simply crack a tiny opening in the seal between the two and pour out the concoction 'cracked egg' style.

If you're more of a visual learner like me, Tom Cruise does this when pouring his 'Turquoise Blue' Martini for Gina Gershon in the two floor NYC nightclub in the movie Cocktail.

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An Introduction to Wine

2006-05-23T01:45:00.000-07:00

By Jason Ditto

What is wine?

Wine has been made for centuries from just a two simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority of all wine is made from the juice of the grape.

How is wine made?

Yeast is the magical ingredient that turns grape juice into wine. Interestingly enough, there is actually wild yeast spores in the air and all that is really needed to make wine is an open container of grape juice and time. The result however, would probably not be the most palatable of beverages.

There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation.

During fermentation, yeast spores will reproduce exponentially until all of the fermentable sugars have been consumed. During this fermentation process, the sugars are converted into alcohol and carbon dioxide.

The yeast will also impart a taste to the finished wine depending on various factors such as the strain of yeast used, the temperature during fermentation and other factors.

Once all of the fermentable sugars have been consumed, the yeast will fall to the bottom of the container. The wine is removed from the container, leaving the yeast, and is trasferred to another container to mature while waiting to be bottled.

Of course, this whole process has been extremely simplified for a general understanding.

How does wine get its color?

You probably know that there are green grapes and black grapes and different grapes are used to make different wines.

What you might not know is that almost all grape juice (even from the black grapes) is basically colorless to golden in color.

The way a wine gets its color is by letting the skins soak in the juice during fermentation. You can actually make white wine from black grapes by not letting the skins stay in contact with the juice. Champagne is one of the most famous examples.

If the skins are left in the wine for only a short amount of time, a rose (or blush) will be made. If they are left for an extended amount of time, a dark red wine will be the result.

What gives each wine its taste?

Even though there are very few ingredients, there are many things which influence the taste of wine. First of all, there are many varieties of grapes. Each grape variety will produce different flavors, aromas, and even textures.

In addition, the soil and climate where the grapes are grown drastically affect these variables.

Not only that, but the wine maker can control various things by the technique, temperature and yeast used during fermentation. Other variables such as fermenting or storing in oak barrels will also affect the taste.

Never fear, with all of these factors considered even the most avid wine drinker would ever be able to experience all of the different varieties of wine on the market today. Let the treasure hunting begin!

What is tannin?

Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites.

White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.

What are sulfites?

By law, almost all wine made in the United States will have “Contains Sulfites” on the label. This is because about very small percentage of asthma sufferers can be extremely sensitive to sulfites.

Sulfites or sulfur dioxide is a compound occurring naturally during the fermentation process. Sometimes, though a wine maker will add a little more because of its antibacterial and preservative qualities. White wines have more sulfites than red wines because they need more protection.

About the author:
Jason Ditto is the author of the www.2BASNOB.com website about the enjoyment of coffee, tea, wine, and beer.

Please click here for more articles about wine and spirits.

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British Cuisine

2006-05-22T03:59:00.000-07:00

by: Kirsten Hawkins

British Cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it’s not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus.

And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.

British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food – the common names for everyday meals sometimes require a translator just so you’ll know what’s on your plate. A walk through a restaurant take-away menu offers such dishes as ‘mushy peas’, steak and kidney pie, fish and chips and bangers and mash.

There are well-known British dishes for eating at each meal. Some of the most popular include:

Breakfast:
A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It’s hearty fare, the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night’s dinner, diced and fried together with seasonings and butter, sometimes called country hash.

Tea:
The tradition of mid-afternoon tea is one that’s been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream, dainty watercress sandwiches and scones with raisins or dried fruits.

Sunday Dinner:
The Sunday dinner has a long tradition as being a family occasion – the one meal of the week at which all family members gathered. A roast joint of meat – beef, lamb, pork or chicken – is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.

Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with suet and breading, and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks. The base is a sponge cake, often left over from another meal. Soaked in Madeira or port, it is layered in a dish with custard, jam, fruits and Jell-O and topped with whipped cream. The end result is a delicious mélange that is features all that is good about British cookery – plain, practical cooking that is meant to fill the belly and satisfy the taste buds.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

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Brazilian Cuisine

2006-05-20T02:09:00.000-07:00

by: Kirsten Hawkins

It began as most ‘ethnic food movements’ do – with small restaurants in the neighborhoods where immigrants settled, diners and lunchrooms and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. Chinese, Italian, Middle Eastern, Thai – from family run bistros, the cuisine spread as those outside the cultures of the ‘neighborhood’ learned of the good food and the word spread. The latest ‘new cuisine’ that is spreading like wildfire is Brazilian – a delicious blending of three separate cultures that comes together in dishes and delicacies that aren’t found anywhere else in the world.

To understand the cuisine of Brazil, one must understand a little of its history. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. Brazilian cuisine today is a seamless amalgam of the three influences that interweave in a unique and totally Brazilian style.

The staples of the Brazilian diet are root vegetables, seafood and meat. Manioc, derived from cassava root, is the ‘flour’ of the region, and is eaten in one form or another at nearly every meal. The bitter cassava root is poisonous in its raw state, but when prepared properly, the cassava root yields farinha and tapioca, bases for many dishes of the region. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and in the seafood dishes that blend ‘fruits de mer’ with coconut and other native fruits and vegetables. The national dish, bobo de camarao is one of these, a delicious mingling of fresh shrimp in a puree of dried shrimp, manioc (cassava) meal, coconut milk and nuts, flavored with a palm oil called dende.

It is the African influence that is most felt, though – as is to be expected of the people who worked in the kitchens. Pineapple and coconut milk, shredded coconut and palm hearts worked their way into everyday dishes, flavoring meat, shrimp, fish, vegetables and bread. Brazilian food, unlike the cuisines of many of the surrounding countries, favors the sweet rather than the hot, and more than any other South American cuisine, it carries the savor of tropical island breezes rather than the hot wind of the desert.

The most common ingredients in Brazilian cuisine are cassava, coconut, dende, black beans and rice. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavored with typical Brazilian insouciance with coconut cream and pistachio nuts it becomes an entirely different food. It is typical of the Brazilian attitude toward food – an expression of a warm and open people to whom feeding and sharing food is the basis of hospitality. Brazilian cuisine is like its people – all are welcome, all are welcomed and all make their mark – without ever overwhelming the contributions of the other.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/for more information on cooking delicious and healthy meals.

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Barbecue Basics for all

2006-05-19T01:02:00.000-07:00

by: Laura Kjer

Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you would most likely get a response similar to the
statement above. However that would not be quite right as there is a fundamental difference between simply cooking with a flame and having a barbecue. If you don't add some sauce, to the direct flame method, you are grilling, not having a barbecue. To truly barbecue is to baste and slow cook meat 5 or 6 hours at a low temperature (around 200 degrees), over wood or charcoal.

Today when you think of going to a barbecue, you may conjure up the idea of a hamburger or steak, so big and juicy, it melts in your mouth. Alternatively, perhaps a hot dog grilled to perfection with all the toppings. The phrase barbecue has evolved to mean either the meat served or the social event where the meat served
has been specially prepared to represent a
barbecue taste. Regardless of which area of the US you choose as your favorite for barbecue, the barbecue is an American Tradition, handed down from generation to generation. There's no chance the barbecue party will lose it's appeal anytime soon.

While there's no question that the barbecue is an American delicacy, there are many different theories as to where its origins lie. The state of Texas, Virginia, the Carolinas, or Georgia, each
area has it's own definition and history of
barbecue. It may well be that each area has it's own rightful claim to the barbecue history as each uses different methods and sauces to make their own unique barbecue.

And there would be no BBQ without a Texas barbecue sauce, which is thick and sweet with a rich tomato flavour. Texas sauce also uses a dry-rub mixture of seasonings which is applied to the beef and then the meat is hung over the BBQ to slow cook.

The southeast barbecue sauce, is a thinner sauce, with more of a vinegary taste. Their meat of choice is likely to be pork. The method used here is to`use a pit or enclosure to concentrate the cooking heat and smoke around the meat whilst it is being prepared.

Almost every family has their own unique taste and method used to get just the right barbecue. At your next barbecue, if you want to rev up the conversation between barbecue connoisseurs, just casually ask, Do you know the difference between barbecue and grilling? Or, where did the barbecue originate? Of course, it may depend upon the number of drinks you have served as to the answers you get. But the responses are sure to be varied and interesting.

About the author:
Laura Kjer is the webmaster of
Shop Barbecue which is a
premier source of information about Barbecue. For more
information, go to: http://shopbarbecue.com

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3 Non-Traditional Ways to Prepare Your Holiday Turkey

2006-05-18T01:48:00.000-07:00

by: Chef Phronc

Deep-Fryed Turkey

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.

***** Side Note *****

How to determine the amount of oil you need:

The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.

***** End Side Note *****

Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

Grilled Whole Turkey

12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Smoked Turkey

1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup

Sweet Pickle Brine:

1 gal. water
2 1/2 cups salt, rock, pickling or canning salts are recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule,
8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

About the author:
Frank Flohr (aka Chef Phronc) is passionate about cooking. Frank serves up a full plater of cooking tips, recipes and culimary information on his blog at http://www.recipecorral.com/blog Unleash the hidden "Chef" inside you!

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Cook from the Heart, Not by the Book

2006-05-17T03:17:00.000-07:00

by: ARA

(ARA) - You don’t have to go by the book to create tasty, easy, sociable food. Easy-peasy meal preparation is all about stripping cooking down to its bare essentials (they don’t call me the Naked Chef for nothing!), using little techniques and conveniences to make the most of your recipes. It’s so simple: Skip the fuss and follow your heart.

Here are some tips to take the stress out of cooking, whether you’re stirring up supper for your mate or hoping to impress the new in-laws:

Dinners-in-a-Bag

When Jools and I first moved to London we were completely broke, our kitchen was the size of a cupboard, and we were working opposite shifts. I didn’t want Jools to feed herself on frozen dinners, so I found myself custom-making the fantastic “Jamie Oliver Dinners in a Bag,” involving glorious aluminum foil.

What I would do for Jools was make up a combo at 4 p.m. as I was going off to work and write with a marker pen “25 minutes at 425 F”, for example, on the foil. Even though Jools didn’t like cooking, she never had a problem with cooking the bags. Now that we have our Amana range, however, it’s easier than ever -- I just program the “Favorites Cycle,” which lets me preset the cook time and temperature for the recipes I use most often. Here’s just one version, but feel free to vary the recipe with things like grated parsnip, smoked bacon or red wine.

Chicken Breasts Baked in a Bag

(Serves two)

2 7-ounce skinless chicken breasts

1 handful of dried porcini

9 ounces of mixed mushrooms, torn up

1 large wineglass of white wine

3 large pats of butter

1 handful of fresh thyme

2 cloves of garlic, peeled and sliced

Using wide aluminum foil, make your bag by placing two pieces on top of each other (about as big as two shoeboxes in length), folding three sides in and leaving one side open. Mix everything together in a bowl, including the chicken. Place in your bag, with all the wine, making sure you don’t pierce the foil. Close up the final edge, making sure it’s tightly sealed and secure on the sides, and slide it onto a roasting pan. Place the pan on a high heat for one minute to get the heat going, then bake in the middle of a 425-degree oven for 25 minutes.

When it’s time to take it out, the Amana EasyRack oven rack, with its practical U-shape design, lets you remove the pan without touching the hot rack. Then you just place the bag on a big plate, take it to the table, break open the foil, and start hearing the raves.

Bare-Bones Cooking Techniques

Here are some other bare-bones techniques I’ve perfected using my Amana range:

* If you invited friends to come round but they’re running late, pop up to four plates of food in the separate warming oven. Your glorious food not only stays warm, but also keeps the kitchen smelling wonderful until they walk in the door.

* If your side dish is ready but you still have other things to cook, just slide the pot onto the middle of the cooktop. The “warming zone” there acts like a fifth burner, keeping it warm and freeing up the other burners so you can finish cooking.

* If your recipe’s left a mess in the oven, don’t fret -- the hidden bake element and smooth oven bottom make it simple to mop up spills before they become baked-on disasters. The oven can clean itself while you’re in the middle of a dinner party -- just flip on the self-clean mode, pour yourself another glass of wine, and go back to your guests.

Visit www.amana.com for more practical appliance solutions from Amana.

Courtesy of ARA Content

EDITOR’S NOTE: For more information contact Maggie O'Brien, (612) 375-8510, mobrien@clynch.com.

Recipes are adapted with permission from Happy Days with the Naked Chef, Hyperion. Jamie Oliver 2002. Food Photographs, David Loftus 2002.

About the author:
Courtesy of ARA Content

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