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Archive for July 5, 2016

FOOD FUN: Beer & Pretzel Hot Dog Buns

Pretzel Hot Dog Rolls Recipe

Split the roll, add the hot dog and bite! Photo of pretzel hot dog rolls courtesy DomesticGothess.com.

 

Want to be the hostess with the hostess or the host with the most?

Want to give friends and family a memorable hot dog experience?

Want to bring the best gift to a cookout?

Follow the path of the Domestic Gothess, who turned soft pretzel dough into hot dog buns. “They are surprisingly easy to make.” says the Gothess.

Yes, you can buy pretzel rolls at some stores, but these have much more pretzel flavor. They can also be used as sandwich rolls.

Don’t want beer in your bread? Just substitute water for the beer, like conventional soft pretzels.

Here’s the recipe. Ready, set, bake!

July is National Hot Dog Month!

 

 
  

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TIP OF THE DAY: Coconut Bowls

According to Chalkboard Magazine, a food trend this summer is Coconut Bowls: coconut halves filled with grains, fruits and/or vegetables. The concept was developed by Amazing Bowls, a Los Angeles food truck.
 
WHAT TO SERVE IN COCONUT BOWLS
We’ve been playing with the concept, and have used the bowls for a memorable presentation of conventional foods:

  • Breakfast/Brunch: Cereal, cottage cheese, fruit and/or yogurt
  • Lunch: Asian chicken/shrimp salad
  • Cocktails: Mai Tai, Piña Colada, Planters Punch and other tiki bar specials
  • Dinner Entrée: Curry: chicken, fish, lamb or vegetable
  • Soup: Indian (such as Mulligatawny), Thai (such as Tom Kha Gai) and Western cream of vegetable soups, from broccoli to vichyssoise
  • Dessert: Conventional fruit salad with sorbet or frozen yogurt, exotic* fruit salad, coconut ice cream, sorbet or pudding
  •  
    CREATE A DIY COCONUT BOWL BAR

    For a gathering, set out the coconut halves with the fillings. Aim for a rainbow of colors, from:

  • Cooked grains
  • Dried fruits (raisins, cherries, blueberries)
  • Edible flowers and/or shredded fresh basil for garnish
  • Fresh fruits
  • Fresh vegetables
  • Granola
  • Nuts and seeds
  • Nut butters (almond, peanut, etc.)
  • Poached fish or seafood
  • Salads: Asian noodles (with or without chicken or seafood), avocado and citrus, chicken with pineapple and Greek worked for us
  • Shredded/grated dried coconut
  • Yogurt, plain and flavored
  • Anything else that works for you
  •    

    Coconut Bowls

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    [1] Too pretty to eat…almost (photo courtesy Chalkboard Magazine). [2] Crack open the coconuts with a heavy kitchen knife (photo courtesy HomeGrownCollective.com).

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    *Exotic fruits you can find in the U.S. include Asian pear, cactus pear, cherimoya, dragonfruit, gooseberry, kiwi, lychee, mango, mangosteen, passionfruit, prickly pear, rambutan and starfruit, among others.
     
    COCONUT 101

    All coconuts come from the same tree, the coconut palm tree (Cocos nucifera). It’s a member of the Arecaceae family, the Palm Family.

    The coconut is not a nut, but a fruit—a drupe, along with stone fruits.

  • Green coconuts are filled with coconut water (a.k.a. juice) and the meat is soft, translucent and scoopable. The off-white coconuts you can purchase, to drink the coconut water, have been carved to remove the green skin.
  • Mature coconuts are covered with a dried brown husk. There is less coconut water and the coconut meat is firm and an opaque white color.
  • Coconut milk is not the liquid inside the mature coconut. Coconut milk and coconut cream are made from pressing the coconut meat. Commercial coconut milk is thinned with water.
  •  

    Tropical Shrimp Salad

    Yogurt Coconut Bowl

     

    RECIPE: COCONUT BOWLS

    Ingredients For 2 Servings

  • 1 whole coconut
  • Food of choice (see the list above)
  •  
    TO MAKE A COCONUT BOWL

    1. PUNCTURE a small hole into one or two of the coconut eyes with an ice pick. Drain the coconut water into a container and refrigerate for another use.

    2. HOLD the coconut in your palm and rotate as you use the blunt side of a heavy kitchen knife to tap firmly along the midsection (the “waist”).

    3. CONTINUE to rotate and tap until a crack appears. After a few more rotations and taps, the coconut should break into two equal halves.

    4. WRAP and freeze the coconut bowls if you won’t be using them immediately, so the meat doesn’t dry out. You can serve cold foods in frozen bowls; they’ll defrost slowly while keeping the drink, ice cream, etc. cold.
     
    PHOTOS: [1] Rice noodles topped with shrimp, pineapple chunks and Chow Mein noodles. [2] A dessert bowl with strawberry yogurt and Oreo pieces (photos courtesy Alex Jollie | Britco.

     
    WHAT TO DO WITH THE COCONUT SHELLS?

    Check out how our colleague, Hannah Kaminsky, turned hers into beautiful bowls.

      

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