These hot sauces rock. Photo by Elvira
Kalviste | THE NIBBLE.

Looking for something special for Dad? If he’s a Guns n’ Roses fan, how about a line of hot sauces recently launched by the band’s lead guitarist, Ron “Bumblefoot” Thal?

The guitarist partnered with the CaJohns Fiery Foods, an Ohio-based hot sauce manufacturer, to create the Bumblefoot line of condiments.

There are mild, medium and hot-hot-hot sauces, several of which won ZestFest awards in different categories (though we’re not thrilled that the manufacturer uses high fructose corn syrup in the recipes). For gifting, you can’t beat the label designs and the saucy names:

 
Order them at Bumblefoot.com.

Looking for better eating tips? Most households can use a pantry makeover, substituting less good-for-you ingredients to better-for-you ones. Today’s tips are from Mindy Kobrin, who teaches families how to shop smart, cook with joy and celebrate food seasonally. She calls her food philosophy Don’t Worry, Eat Happy.

Her top pantry makeover tips:

Nuts are a nutritious snack and recipe ingredient. Buy them in bulk. Photo courtesy The Peanut Shop.

Even when berries are in season, they may
not be in your fridge. Frozen berries are an
easy substitute. Photo courtesy
Waukesha.Uwex.edu.

For additional food and entertaining tips from Mindy Kobrin, visit MealsOnWheelsByMindy.com.

If you’re looking for something special for summer hosts, how about hundreds of ideas for ice cream sandwiches?

Not only are ice cream sandwiches a cool summer dessert, but these dazzling recipes will get even hesitant bakers into the mood—and may inspire you to host a few ice cream sandwich summer socials.

For sure, Cookies & Cream: Hundreds Of Ways To Make The Perfect Ice Cream Sandwich, by Tessa Arias, has inspired us.

There are 50 recipes for both sweet and savory sandwiches, using simple ingredients to deliver very creative flavor combinations. The recipes include both the ice cream and the cookie or other sandwich base.

Instructions are simple to follow and thorough: You can give this book to a young teenager (and we’d encourage that, because one cookbook leads to another, and self-sufficiency in the kitchen).

Spend the summer making dazzling ice cream sandwiches. Photo courtesy Ballantine Books.

You can switch the flavors around to make hundreds of different combinations.

The recipes are divided by category:

 
We want to make every recipe in the book!

The hardcover book is just $12.72 on Amazon.com. How much better can it get? Order your copies!

Something different: kale salad. Photo
courtesy Galli Restaurant | New York City.

You may have enjoyed a plate of sautéed kale, but how about a raw kale salad?

It’s new, different and full of antioxidants and fiber. And there are different varieties beyond the curly kale found in supermarkets. See the different types of kale and check farmers markets for them.

This recipe from Galli Restaurant in New York City inspired us:

KALE SALAD

Ingredients

Asian Kale Salad Recipe. You can make an Asian kale salad with a vinaigrette of 2.5 parts olive oil, .5 part sesame oil and 1 part rice wine vinegar, plus some optional Asian ingredients: baby corn, bean sprouts, bok choy, red bell pepper, toasted sesame seeds, water chestnuts, etc.

Tuscan Kale Salad Recipe. For a Tuscan kale salad, make a vinaigrette of lemon juice, olive oil, garlic cloves and optional red pepper flakes, plus grated pecorino toscano, asiago or Parmesan cheese. It’s like a kale Caesar salad.

You can add chickpeas, currants and anything else that appeals to you. Italians like to garnish with fresh bread crumbs.

More kale-friendly ingredients:

 
Let us know your favorite combination.

KALE NUTRITION

Kale, also known as borecole, is one of the healthiest vegetables on the planet, says Web MD (here’s the whole article). It belongs to the Brassica family that includes the anti-carcinogen cruciferous vegetables—broccoli, Brussels sprouts, cabbage, collards, and mustard greens, among others.

Curly kale. Photo by Rasbak | Wikimedia.

One cup of kale contains just 36 calories but provides 5 grams of fiber and 15% of the RDA of calcium and vitamin B6, 40% RDA of magnesium, 180% of vitamin A, 200% of vitamin C and 1,020% of vitamin K. It’s also a good source of copper, iron, manganese and phosphorus and potassium.

See how many times a month you can add kale to your table.

Fingerling potatoes are perhaps the most
elegant spud you can serve. Photo courtesy
PotatoGoodness.com.

If you like grilled potatoes, try these elegant grilled fingerlings with “spud rub” dip. Use the spud rub to season the potatoes and anything else you’re grilling; then stir it into the dipping sauce and serve the grilled fingerlings on a platter alongside a bowl of spud rub bip.

GRILLED FINGERLING POTATOES RECIPE

Ingredients

For The Spud Rub

 
For The Spud Rub Dip

 
Preparation

1. COMBINE all spud rub ingredients in a glass jar; close the lid and shake to blend. Store at room temperature.

2. PREPARE a medium-hot fire in your grill. Place the potatoes in a bowl, drizzle with the olive oil, and sprinkle with spud rub. Toss to coat.

3. PLACE the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Makes 4 side dish servings.

SPUD RUB DIP RECIPE

1. COMBINE combine 1/2 cup prepared buttermilk or ranch-style dressing and 2 teaspoons spud rub in small bowl. Stir to blend.

2. REFRIGERATE until ready to serve.

See the different types of potatoes in our Potato Glossary.

Find more delicious potato recipes at PotatoGoodness.com.

Mango caprese salad. Photo courtesy
Murray’s Cheese Bar | New York City.

So many people we know—ourselves included—are fans of the Caprese salad. So simple but so delicious, the salad comprises slices of tomato and mozzarella with fresh basil, olive oil and balsamic vinegar. It’s named after the Italian island of Capri, where it was widely popularized in the 1950s following its “discovery” by tourists to the beautiful isle.

It will be another month or more before lush, seasonal tomatoes make the Caprese a thing of glory. So in the interim, try a Mango Caprese, an inspiration of Murray’s Cheese Bar in New York City.

Just substitute sliced mangoes for the tomatoes.

MORE CAPRESE SALAD RECIPE IDEAS

Do you make or eat these foods?

Caesar salad. Photo courtesy McCormick.com.

What these delicious dishes have in common: All are traditionally made with raw eggs that remain uncooked in the finished recipe.

Then there are undercooked recipes with egg, such as over easy eggs, sunny side up eggs, Eggs Benedict or other dish with hollandaise sauce, and other lightly cooked egg sauces and custards.

If you make or eat them, you fall into one of three groups: the group that ignores the risk of salmonella poisoning from raw eggs; the group that cooks the eggs or uses liquid egg products, which alters the taste of the recipe; or the third, best, group, which uses pasteurized eggs.

The U.S. Department of Agriculture (USDA) does not recommend eating eggs that are raw or undercooked. But it states that “In-shell pasteurized eggs may be used safely without cooking.”

PASTEURIZED EGGS

Pasteurized eggs undergo an all-natural pasteurization process that kills harmful bacteria without altering the consistency or texture of the eggs: They look and act just like raw eggs while eliminating the risk of salmonella. Unlike processed egg liquids, they deliver the fresh, wholesome flavor and quality of raw eggs.

So you can enjoy the brownie batter, cookie dough and other raw egg foods with the gusto they deserve. That’s certainly worth going the extra step to bring home pasteurized eggs.

If your grocer does not carry them, ask the manager to bring them in. Learn more at SafeEggs.com.

The “P” is for pasteurized. Photo courtesy
Davidsons.

HANDLING RAW EGGS

The USDA requires a safe-handling advisory statement on all packages of raw shell eggs* that are not pasteurized to destroy salmonella:

“SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.”

The USDA further advises: “Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.”

Pasteurized eggs do not need to carry this warning because they eliminate the risk of salmonella.

*Shell eggs are eggs sold in the shell, as opposed to packages of de-shelled eggs that can be purchased by foodservice, where professionals are trained in safe handling.

Eggs are an economical, enjoyable food; but raw eggs, as has been noted, can be a source of salmonella poisoning.

Raw eggs, undercooked eggs, or foods containing them are the leading cause of salmonella foodborne illness in the U.S. today, responsible for 4 out of 5 salmonella infections.

And it’s not just obvious recipes like Caesar salad: Over a four-year period, 17 outbreaks and more than 500 illnesses in the U.S. were traced to salmonella bacteria in homemade ice cream, according to the CDC.

The Centers for Disease Control (CDC) has estimated that annually 2.2 million eggs are contaminated with salmonella. They warn that “everyone is at risk for egg-associated salmonellosis.” Tthe U.S. Department of Agriculture (USDA) does not recommend eating eggs that are raw or undercooked.

The CDC created a report identifying the 10 riskiest foods regulated by the FDA. Raw eggs were #2, following leafy greens. Here’s the full report.

FOOD TRIVIA: BLOOD SPOTS IN EGGS

Occasionally, a small blood spot will appear in an egg yolk. This actually indicates an extremely fresh egg. It is not a fertile egg, but rather a ruptured capillary that appears on the yolk surface during the egg formation.

These eggs are safe to eat and the blood spot can be removed with a knife if you are concerned about the appearance.

Discover all the different types of eggs in our Egg Glossary.

Bacon cupcakes, bacon potato chips, bacon melon balls, candied bacon, bacon lattes—these were just some of the treats enjoyed by participants in last year’s iAdventure festival in New York City.

On Sunday, June 23rd, iAdventure.com Bacon Bash II will take place at Bowlmor Times Square. Join the party to sample bacon-inspired libations and treats and bring home some baco-licious souvenirs. Your bacon cravings will be satisfied by Bare Burger, House of ‘Que, Baconery, Bacon Bites and others with bacon preparations from the sweet to the savory!

Tickets are $35 for 1 draft beer and à la carte food; $45 for 5 Bacon Tastes and 1 draft beer, and $85 for two tickets with 10 Bacon Tastes and 2 draft beers!

You must be 21+ to attend. For more information or to purchase tickets, visit iAdventure.com.

Until then, check out our:

Candied bacon and bacon lattes from iAdventure.com Bacon Bash I.

Add beer to your homemade barbecue sauce. Photo by EasyBuy4U | IST.

Spell it barbecue, barbeque or BBQ: May is National Barbecue Month.

Here’s a delicious homemade beer barbecue sauce from Samuel Adams. You don’t have to be a beer drinker to enjoy it: The malt and hops provide a subtle lift in flavor and complexity that everyone can appreciate.

BEER BARBECUE SAUCE RECIPE

Ingredients

Preparation

1. HEAT all ingredients in a large sauce pan; stir and cover.

2. REDUCE by half and simmer over low heat for 2 to 3 hours, stirring occasionally.

3. STRAIN and serve with your favorite grilled meat or poultry.
 
BEER VARIATIONS

You don’t have to use lager; any beer you have on hand will work well, although a more mild wheat beer will have a different impact on the sauce than a hoppy IPA.

Personally, we’re in the IPA camp. If you barbecue a lot, try different types of beer in the sauce. You may find that what you like to cook with differs from what you like to drink.

Add a bottle to the sauce, then drink the rest with your barbecue. Scattered in front pf the beer are the barley and hops used to make it. Photo courtesy Samuel Adams.

The type of cream is up to you. Photo ©
Jacek Kadaj | Fotolia.

Today is National Strawberries And Cream Day, a classic English dessert. The ingredients are as simple as can be. And if you use just a dab of cream, whipped cream or fat-free sour cream, it’s also so healthful that it’s recommended by the Mayo Clinic (third recipe below).

One cup of strawberries has just 55 calories, 0g fat or cholesterol, 3g dietary fiber and 7g natural fruit sugar. Strawberries are a very good source of dietary fiber, manganese and vitamin C, and are a good source of folate and potassium.

CLASSIC STRAWBERRIES & CREAM RECIPE

Ingredients

 
*Our personal favorite is sour cream with a bit of brown sugar.

1. HULL, wash, dry and halve the strawberries.

2. SPRINKLE with a bit of superfine or table sugar, or noncaloric sweetener, unless the berries are perfectly sweet and need no additional help.

3. TOP with cream. Serve.

VARIATIONS

Add a special touch to half and half or heavy cream. Before pouring it over the strawberries, add some rosewater, orange flower water, essence of jasmine or liqueur to your cream. Alternatively, you can infuse lavender in the cream two hours or overnight, and strain out the lavender before using the cream.

Here are some flavored whipped cream recipes: bourbon, five spice, lavender, salted caramel and more.

STRAWBERRIES & CREAM U.K. RECIPE

In the U.K., the strawberries are allowed to marinate. Try this recipe:

Ingredients

 
Preparation

1. MIX water and 1/2 of the sugar.

Strawberry fields forever. Photo by Rachael Wong | Pics4Learning.com.

3. PLACE the strawberries into the bowl of sugar water. Soak for 5 minutes. Drain.

4. LAYER strawberries with cream in individual cups.

Here’s a guilt-free recipe from the Mayo Clinic:
 

MAYO CLINIC STRAWBERRIES & CREAM RECIPE

Ingredients For 6 Servings

 
Preparation

1. WHISK together the sour cream, brown sugar and liqueur in a small bowl.

2. COMBINE the halved strawberries and sour cream mixture in a large bowl. Stir gently to mix. Cover and refrigerate until well chilled, about 1 hour.

3. SCOOP the strawberries into 6 colorful bowls or chilled sherbet glasses. Garnish with whole strawberries and serve immediately.

STRAWBERRY TRIVIA