Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Meat & Poultry

TIP OF THE DAY: Try A Speck Of Speck Alto Aldige

We’ll admit that we never heard of Italian foods like speck and lardo until about 12 years ago. We were introduced at Mario Batali’s restaurant Otto, in Greenwich Village (that’s otto, pronounced owe-toe, the number eight in Italian, the resto’s street address). Lunching with our fellow editor—two worldly eaters—we asked each other, “What is speck?” (The tantalizing answer is in the next section.)

Speck has been mass produced for some time, but if you seek out the name-protected Speck Alto Aldige, you can take a bite of a ham that dates back to 1200 C.E. (although the modern word “speck” first appeared in the 18th century*), and is still made with time-honored techniques.

The Italian region known as Alto Adige (also called Südtirol, South Tirol) is where Italy, Austria and Switzerland meet. A beautiful place to visit—picturesque villages, verdant fields and stunning views of the Dolomite mountains—it is home to one of the world’s finest smoked, cured hams, Speck Alto Adige, often called a “cousin of prosciutto.”

Lightly infused with seasonings and smoke, Speck Alto Adige has a distinctive, natural taste, with balanced flavors and delicate aromas—bits of herbaceousness, smokiness and sweetness.

 

Thick slices of speck. Pour a glass of red wine and enjoy! Photo by F.P. Wing | IST.

 
THE DIFFERENCE BETWEEN SPECK & PROSCIUTTO

Thinking back to our first experience, we asked around; only our wine editor had the correct answer. Since that day at Otto in 2001, we’d encountered speck on menus, often called “speck prosciutto and “Tirolean prosciutto.” No doubt the proper name, Speck Alto Aldige, would be more confusing. No wonder most people are confused (if not entirely ignorant). Another factor is that we didn’t grow up with authentic speck. It’s only in the last decade or so that it’s been imported into the U.S.

True Speck Alto Aldige, IGP (Protected Geographical Indication, bestowed on products that can trace their roots to the 15th century) is a distinctive artisan product, a culinary delight, and something you should get to know. So what’s the difference between speck and prosciutto?

  • Prosciutto di Parma or Parma Ham, is made from the bone-in hind thigh of a pig, using only salt and air curing (dry cured). It is PDO, the European Union designation for Protected Domaine Of Origin, and can only be made the Parma, a city in the Italian region of Emilia-Romagna that is also the home of Parmigiano-Reggiano cheese. Fine PDO prosciutto also comes from San Daniele, in the Friuli-Venezia Giulia region, the most northwest part of Italy. The ham’s name derives from the Latin pro + exsuctus, which roughly means “to remove the moisture.”
  • Speck Alto Aldige is made from a deboned hind thigh using four ingredients: salt, an herb and spice blend, smoke and air curing. Because of the light smokiness, you can substitute it for [the more heavily smoked] bacon.
  •  
    For a true foodie experience, get some of each for a taste test. Use it as an occasion to open one of your finest Italian reds.

    The result of centuries-old, finely-honed proprietary production techniques and the unique terroir of the Alto Aldige/South Tirol, Speck Alto Adige can only be made in that region, with the old artisan techniques (more about them below).

    *In some English-speaking countries, “speck” refers to Italian Speck, a type of prosciutto, rather than German Speck, which is identical to the Italian lardo. The term “speck” took hold in the 18th century, replacing the older term “bachen,” a cognate of “bacon.” “Speck” is an English word meaning “fat” or “blubber,” which has been in use since the early 17th century. This word is also used in German, but in Germany it typically refers to pork fat with or without some meat in it.(Source: Wikipedia)

     

    Eat with a knife and fork, or make a very
    sophisticated ham sandwich with Fontina or
    Gruyère and dill pickle slices. Photo by
    Mumantai | Wikimedia.

     

    WAYS TO ENJOY SPECK

    Hors d’Oeuvre & Starters

  • On a charcuterie plate
  • Atop a salad of bitter greens—arugula and watercress—and a balsamic vinaigrette
  • Cut into matchsticks or wider slices and served with toothpicks and a glass of red wine
  • Wrapped around melon slices or breadsticks
  •  
    Mains

  • On a grilled panino/sandwich with cheese (Brie, Fontina, your favorite) and arugula, cress or radicchio (for a condiment, try salsa rosa, a mixture of of ketchup and mayonnaise
  • On pizza
  • In chicken dishes
  • In pasta and risotto (this season, serve pumpkin gnocchi with a gorgonzola cheese sauce and chopped speck)
  • In crêpes, omelets and quiches
  • Sides

  • With asparagus, polenta, potatoes, spinach and other greens (a favorite easy recipe: grill polenta slices, add cheese until it melts [Fontina, gorgonzola, gruyere, taleggio], top with chopped speck)
  • In brussels sprouts and cabbage dishes (substitute for bacon)
  •  
    Check out the speck recipes at Speck-Alto-Adige-Recipes.com.

     
    HOW SPECK ALTO ALDIGE IS MADE

    To guarantee the quality and authenticity of Speck Alto Adige, the trade association Consorzio Tutela Speck Alto Adige and the independent control institute INEQ (Istituto Nord Est Qualità) verify compliance with the quality parameters throughout all phases of production. Inspectors may visit the production sites at any time to be sure controls are being met. Only those hams that meet the stringent production criteria are fire-branded with the Speck Alto Adige seal, as proof of their quality and authenticity.

  • Production begins with the selection of pig breeds with a strict fat/lean ratio lowers the cholesterol in speck, compared with other types of ham.
  • The finest, lean thighs (hams) are then seasoned flavored with the producer’s proprietary blend of aromatic herbs and spices, including salt, pepper, juniper, rosemary and laurel. They are dry-corned or cured for three weeks at controlled temperatures, and are turned periodically so the corning evenly permeates the meat. The final salt content must not exceed 5%.
  • The hams are then exposed alternately to smoking and drying. The smoking phase is light, done over low-resin wood to provide a pleasantly mild flavor.
  • Finally, the smoked hams are hung to dry in rooms infused by the clean, fresh air of the South Tyrolean mountain valleys. The aging period, based on the weight of the ham, lasts about 22 weeks. During this phase, the hams lose part of their initial weight and acquire their characteristically firm consistency.
  •  
    It’s a special food for a special occasion, and certainly will be a point of interest in entertaining.

    If you can’t find Speck Alto Aldige in a local specialty foods store or Italian market, you can buy it online. You can also get to know other types of speck. A cousin of the Italian original, La Quercia in Iowa makes a nice “American” speck, but it’s as distant a relation to Speck Alto Aldige as domestic Parmesan is from Parmigiano Reggiano.

    You can also find Black Forest Speck from Germany and Gailtaler Speck from Austria. Some Jewish delis sell a beef product called speck that is made from beef. Eliminate any confusion and try to find Speck Alto Aldige.

    As with anything, go for the best. Bargain brands usually represent bargain flavors; and when people tell us that they don’t like this or that, we suspect it’s because they’ve tried a lesser brand.

      

    Comments

    FOOD FUN: Chicken & Waffles

    The edgiest chicken and waffles. Photo
    courtesy Rusty Mackerel | New York City.

     

    The hippest “chicken and waffles” we’ve ever seen are at the The Rusty Mackerel in Washington Heights (northern Manhattan).

    Chef/owner James “Mac” Moran, former Executive Chef de Cuisine of Todd English’s “Olives” restaurant, goes switches out the chicken for jerked quail, the gravy for miso-sweet potato purée and the waffles for homemade waffle ice cream cones filled with the sweet potato purée and a topping of smoked maple “fluff.”

    Personally, we’ll keep going up to the Rusty Mackerel rather than attempting to make it at home. But if you’ve got the chops, Chef Mac has shared his recipe for the accompaniments. Prepare your own favorite recipe for chicken, jerked quail or any bird that suits your fancy.

     

    RECIPE: RUSTY MACKEREL’S “CHICKEN & WAFFLES”

    Spice Mix Ingredients

  • 1-1/2 cups allspice
  • 8 cups salt
  • 5-1/2 cups garlic powder
  • 4 cups sugar
  • 1 cups chipotle powder
  • 1/2 cup ground clove
  • 2 cups dried thyme leaves
  • 2 cups ground black pepper
  • 4 cups cayenne pepper
  • 1 cup ground cinnamon
  •  
    Spice Mix Preparation

    1. COMBINE all ingredients and store them in an airtight container.

    2. RUB onto your meat of choice, roughly about 1-1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors to penetrate the meat.

     
    Miso Sweet Potato Purée Ingredients

  • 1-1/4 pounds sweet potatoes, peeled and diced
  • 3 tablespoons of white miso
  • 1/2 cup chicken stock
  • Coarse sea salt and fresh-ground black pepper to taste
  •  
    Preparation

    1. SIMMER potatoes in chicken stock until tender and cooked through. Place into a food processor (the restaurant uses a Vitamix, filling no more than half way (process in to batches if necessary).

    2. ADD the miso paste as the appliance pulverizes the potato, mixing until thoroughly integrated. Season to taste with salt and pepper.

    3. STUFF into waffle cones and top with “marshmallow fluff” (both recipes are below). Also use as “gravy drops” (see photo below).

     
    Smoked Maple Marshmallow “Fluff” Ingredients

  • 1 quart of grade A maple syrup
  • 1/4 cup of quick smoke stick tinder
  • 1 tablespoons of versa whip*
  •  
    *A thickener and stabilizer similar to egg whites or gelatin but much more powerful.

     

    Smoked Maple Marshmallow “Fluff” Preparation Ingredients

    1. PLACE maple syrup in a half hotel pan (a deep roasting pan—here’s more about hotel pans) and place into a full hotel pan.

    2. ADD the tinder into a 1/9 size pan and place inside the full hotel pan parallel to the maple. Ignite to create good smoke. Cover with aluminum foil and allow to smoke. For best results, let it steep overnight.

    3. PLACE into blender and add the versa whip, allowing the blender to shear it thoroughly. Add mixture to a Kitchen Aid mixer (or equivalent) with a whip attachment and blend on high until stiff peaks appear. Put into a piping bag and pipe to fit top of waffle cones. You can also pipe smaller sizes as plate decorations.
     
    Waffle Cone Ingredients

    The restaurant makes their own, but you can buy cones:

     

    The “waffles” are waffle ice cream cones stuffed with puréed sweet potatoes. Photo courtesy Rusty Mackerel | NYC.

  • 3 cups heavy cream
  • 1-1/2 cups all purpose flour
  • 1 tablespoon cornstarch
  • Special equipment: waffle cone iron, wooden cone-form
  •  
    Waffle Cone Preparation

    1. WHIP the cream until mousse-like. Sift the remaining ingredients together stir them into the cream mixture. Let the batter rest for 30 minutes.

    2. HEAT the waffle iron and brush with little oil. Pour in some batter folllowing the manufacturer’s specifications. Once browned, move quickly and roll the waffle over itself to form a cone. Let cool on the waffle mold.

    Serve with the chicken/poultry preparation of your choice.

    Whew! We’re exhausted just from reading this recipe. It‘s time to head to The Rusty Mackerel and let the professionals do the work.

      

    Comments

    HOLIDAY: Pork Pozole Recipe For Dia De Los Muertos

    Pork pozole. Photo courtesy Chef Ingrid
    Hoffman.

     

    The Day of the Dead, Día de los Muertos, is celebrated October 31, November 1st and 2nd in Mexico and elsewhere around the globe. People gather to remember deceased friends and family members, and to feast in their honor. You can learn more about it here.

    Mexican food is a de rigeur (we’re not sure if the Spanish equivalent is de rigor) part of the celebration. Ingrid Hoffmann, host of the Univision’s Delicioso and author of Latin D’Lite: Delicious Latin Recipes with a Healthy Twist, sent us this recipe for pork pozole.

    Pozole is a hominy-based stew, usually made with pork shoulder; some people prefer chicken pozole.

    Bowls of shredded cabbage, avocado, radishes, chopped cilantro and lime wedges are set on the table so that each person can garnish his or her pozole to taste. Tortillas and Mexican beer complete the course.

    RECIPE: PORK POZOLE

    Ingredients For 4 To 6 Servings

  • 4 dried whole New Mexico chiles
  • 1 cup boiling water
  • 2 teaspoons peanut oil
  • 8 ounces boneless pork loin chops, trimmed and cut into ½-inch pieces
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 2 teaspoons dried Mexican oregano (substitute any oregano)
  • 4 cups reduced-sodium chicken broth
  • 2 15.5-ounce cans* white hominy, drained and rinsed
  • Kosher salt
  •  
    For The Garnishes

  • ½ cup green cabbage, shredded
  • 1 Hass avocado, pitted, peeled, and thinly sliced
  • ¼ cup radishes, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 2 limes, quartered
  •  

    *If you prefer, buy dried hominy and soak overnight.
     
    Preparation

    1. PLACE the chiles in a heatproof medium bowl. Pour the boiling water over the chiles. Let stand until soft, about 30 minutes. Drain, reserving ¼ cup of the liquid. Cut the chiles lengthwise in half and discard the stems and seeds. Transfer to a blender or food processor and purée with the reserved liquid. Transfer to a bowl and set aside. Meanwhile…

    2. HEAT 1 teaspoon oil in a Dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer the pork to a plate.

    3. ADD the remaining 1 teaspoon oil, onion, and garlic to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the chile paste (purée) and oregano and mix well.

     

    Hominy can be purchased in cans, ready to use, or in bags of dried kernels, which need to be soaked overnight. Photo courtesy Goya.

     
    4. RETURN the pork to the Dutch oven. Add the broth and hominy and bring to a boil. Reduce the heat to medium low and cover. Simmer, stirring occasionally, until the flavors are blended and the pozole thickens slightly, about 1 hour. Season with salt.

    5. SERVE: ladle the pozole into soup bowls. Allow each guest to top with cabbage, avocado, radishes, and cilantro, as desired, and serve lime wedges on the side for squeezing.
     
    WHAT IS HOMINY?

    Hominy is made from dried maize (corn) kernels which have been treated with an alkali (such as limewater) in a process called nixtamalization.

    After treatment, the kernels are more easily ground, nutritional value is increased, flavor and aroma are improved. Hominy is then used in the production of tortillas and tortilla chips (but not corn chips), tamales, hominy grits and many other foods.

      

    Comments

    TIP OF THE DAY: Wrapped Hot Dogs


    Wrapped hot dog, a.k.a. a roll-up. Photo
    courtesy The Bison Council.

     

    Dress up your dogs in a fancy coat! To nourish the young’uns prior to trick-or-treating, or for an everyday family meal, a roll-up makes a hot dog look elegant.

    A hot dog in a a standard bun may be delicious, but The Bison Council showed us true hot dog glamor, by wrapping the dog (here, a lower fat but equally delicious bison hot dog) in a refrigerated crescent roll. The result: fun food.

    This bison dog is snuggled in cheesy honey-mustard blanket under its wrap. But you can fill the wrap with anything you like—corn kernels, pickles, relish, sauerkraut, whatever. Prep time is 15 minutes, cook time 12 minutes.

    Find more delicious recipes at TheBisonCouncil.com.

     
    RECIPE: HOT DOG ROLL UPS

    Ingredients For 4 Servings

  • 4 beef, bison or other hot dogs
  • 3 tablespoons yellow cornmeal
  • 1 package (4 ounces) refrigerated crescent rolls
  • 1/4 cup honey mustard*
  • 2 slices of your favorite cheese, halved diagonally
  • 2 tablespoons mayonnaise
  •  
    *You can make honey mustard by mixing honey into Dijon or other mustard, to taste (try 1 tablespoon honey to 2 tablespoons mustard). You can also make a low-glycemic version with agave or artificial sweetener.
     

    Preparation

    1. PREHEAT oven to 375°F. Sprinkle about 1 tablespoon of cornmeal on a baking sheet. Unroll crescent rolls and place on top of cornmeal. Spread each crescent with 1 teaspoon of the honey mustard and sprinkle with 1 teaspoon of the cornmeal.

    2. TOP each crescent with 1/2 slice of cheese and place a bison dog at the wide end. Roll up the crescents around the bison dogs.

    3. PLACE roll-ups, seam sides down, on the prepared baking sheet. Sprinkle rolls with remaining cornmeal. Bake for 12 to 15 minutes or until crescents are golden.

    4. COMBINE remaining honey mustard and mayonnaise in a small bowl; serve with roll-ups. Instead of the mustard-mayonnaise dip, you can dip into ketchup, salsa or other favorite condiment.
     
    MORE ABOUT BISON, THE BEST RED MEAT ON EARTH.

      

    Comments

    FOOD HOLIDAY: National Bologna Day

    Bite into a bologna sandwich. Photo by
    Francesco DiBartolo | IST.

     

    We haven’t had a bologna sandwich since grade school, when Mom would pack one up once a week or so, alternating with a BLT, ham, PB&J or tuna sandwich.

    Yet to other people, a bologna sandwich is a culinary staple. Beyond the sandwich, we had a college friend who would snack on bologna and cheese stacked between Ritz crackers, and add bologna strips to her pizza.

    Bologna, also Americanized (unfortunately*) to baloney, is a type of cooked pork sausage, a derivation of Italian mortadella.

    Mortadella has been made for more than 500 years. The recipe, developed in the Italian city of Bologna, includes pure ground pork studded with cubes of white fat and seasoned with anise, coriander, pepper and pistachio nuts.

    U.S. government regulations require bologna to be made without the visible pieces of lard, distinguishing it from mortadella. But it can be transformed with flavoring, such as Cajun, jalapeño, garlic or barbecue.

     
    Nitrates, preservatives that give cooked pork products a pink color, are used in American bologna and mortadella.

    U.S. standards allow bologna to be made from beef, chicken, pork, turkey, venison and others (bison, goat, etc.), or from soy protein (vegan bologna).

    As is typical with sausage, scraps of meat are mixed with spices, then cooked and stuffed into casings (originally made from animal intestines, which are still used in all-natural sausage).

    Bologna came to the U.S. with Italian immigrants. Because it could be made from inexpensive cuts of meat, it became a popular food for working class families on a budget. A bologna sandwich could be carried to work, school, etc. with no need for refrigeration.

     
    *“Baloney” is slang for “nonsense.” It appears to have entered American English around 1922, and was popularized in the 1930s by New York Governor Alfred E. Smith. The original term was used in the mode of “nonsense” or “rubbish,” believed to be a nod to either Irish blarney, or the odds and ends used to make bologna sausage.

     

    Garlic bologna has garlic and other seasonings added to the recipe. That’s easy enough to understand. But to make things confusing in the world of bologna:

    Germany & Austria

  • The product referred to as German bologna in other countries is called Fleischwurst (“flesh sausage”) in Germany. The name refers to the off-white color—no nitrates. It is often flavored with garlic.
  • In Austria, the same product is called Extrawurst.
  • In Germany, what we think of as “regular” bologna is called mortadella, identical to American mortadella, although in Germany it often contains pistachio nuts, like the original Italian product.
  • In Germany the original mortadella, larger and less finely ground than bologna, is called “italienische mortadella,” Italian-style mortadella.
  •  

    Bologna can be made from proteins other than pork. Here, it’s made with beef. Photo courtesy GrasslandBeef.com.

    France & Switzerland

  • The French variation of Fleischwurst is called “saucisse de Lyon,” Lyon sausage.
  • The Swiss call saucisse de Lyon “Lyoner” or “Lyonerwurst”—Lyon sausage.
  • Unlike the German products, the French and Swiss versions typically do not contain a noticeable amount of garlic. But like their German counterpart, they an off-white color, as they do not contain nitrates.
  •  
    There is also a sausage called polony, popular in South Africa, that made from a mixture of beef and pork. It is highly seasoned and hot smoked, then prepared by cooking in boiling water. The name is believed to be derived from Polonia, an old name for Poland; although some think it is named after Bologna.

    Bologna can be pan-fried with morning eggs, added to potato salad or combined with other loaf meats and cheese, pickles and olives for an “Italian deli” sandwich.

    Here’s a recipe for a Frenchie, a battered and fried grilled cheese sandwich with cheddar and bologna. Serve with a side of pickles and olives.

      

    Comments

    RECIPE: Roast Chicken & Root Vegetables

    Healthful and easy to make. Photo courtesy
    LoveBeets.com.

     

    The greens of summer give way to the colorful root vegetables of fall: poetic and good for you.

    What’s also good is that this recipe, from LoveBeets.com, uses only one pan. Prep time is 15 minutes, cooking time is 40 minutes.

    RECIPE: ROAST CHICKEN WITH ROOT
    VEGETABLES

    Ingredients For 4 Servings

  • 1 pound new potatoes, cut into wedges
  • 9-ounce pack cooked beets, cut in half
  • 9 ounces baby carrots, halved, or 9 ounces large carrots peeled and cut into 1-inch chunks
  • Optional: turnips (diced) or parsnips (sliced)
  • 1 onion, cut into large dice
  • 3 cloves peeled garlic, cut into fine slices
  • 2-3 sprigs fresh thyme
  • 6 ounces (2/3 cup) white wine or vermouth
  • 4 tablespoons extra virgin olive oil
  • 4 chicken legs with thighs, attached or pieces
  • Salt & freshly ground black pepper
  • Preparation

    1. PREHEAT the oven to 425°F.

    2. COMBINE potatoes, beets, carrots, turnips, onion and garlic in a large roasting pan. Drizzle the olive oil over the vegetables and then pour over the wine. Tuck the thyme sprigs in-between the vegetables. Season well with salt and pepper.

    3. SEASON the chicken legs all over with salt and pepper and lay them on top of the vegetables. Cover loosely with foil and bake in the oven for 15 minutes.

    4. REMOVE the foil from the pan and return to the oven. Bake for another 20-25 minutes or until the chicken is golden and crisp and the vegetables are cooked through.

     
    WHAT ARE ROOT VEGETABLES

    Root vegetables are plant roots that are eaten as vegetables. The term is used to refer to any part of the plant that grows underground, including the onion/garlic family, which are technically classified as bulbs. Often, the stems and leaves of these plants can also be eaten.

  • Vegetable-like: Beets, carrots, cassava, celeriac (celery root) daikon and other radishes, jicama, rutabaga, salsify, potatoes sweet potatoes and yams are commonly eaten as vegetables.
  • Spice-like: Arrorwoot (a thickener), ginger, turmeric are ground into spices or other ingredients.
  •   

    Comments

    RECIPE: Greek Lamb Chops

    If you’re a fan of lamb chops (we love them), take a slight departure from your regular grilling and make them as they’re served at Stix Mediterranean Grill in New York City.

  • Drizzle the chops with extra virgin olive oil and a squeeze of fresh lemon juice.
  • Sprinkle with oregano.
  • Grill to desired doneness. Serve with lemon wedges.
  •  
    Serve with:

  • Greek salad (starter)
  • Grilled vegetables
  • Parsley rice
  • Tzatziki yogurt dip (recipe)
  • Pita or garlic bread
  •  

    Greek lamb chops. Photo courtesy Stix Mediterranean Grill | New York City.

     

      

    Comments

    FOOD FUN: An Edible Forest Or Meadow

    Overlooking the meadow: steak tartare
    topped with a quail egg and a long toast, with
    a side of prosciutto. Photo courtesy David Burke Fromagerie.

     

    A few years ago, our globe-trotting gourmet friends, Laurel and Harry, returned from Florence raving about a particular meal. The primi and secondi piatti were outstanding in their own right, but the dessert was an epiphany—an incredible, edible forest.

    As they explained it, they were served a plate that looked like a ceramic sculpture of an enchanted forest. But every tree, blade of grass, flora and fauna were made of cake, cookies, bread pudding or other dessert.

    The pastry chef subsequently left to achieve fame on Italian food TV, but we have always dreamed of that dessert.

    While it would take amazing technique to reproduce it, we did come across this sylvan yet approachable steak tartare from the gifted chefs at David Burke Fromagerie.

     

    Whether you create it with steak tartare, a lamb chop, slider or other food, it shows how a little imagination can create a meadow on the plate.

  • Create a lake with whatever works with the main element. For a savory dish, consider cream sauce, crème fraîche or sour cream. For a sweet dish use crème anglais, mascarpone or vanilla yogurt.
  • For a savory dish, scatter the landscape with baby beets, gherkins, cocktail onions, tiny mushrooms and greens—baby arugula, dill sprigs, microgreens, watercress and/or whatever you can find.
  • For a dessert plate, use candied citrus peel, champagne grape clusters or individual champagne grapes) crushed toffee, edible flowers, marrons glacées, mint leaves, nuts, pink peppercorns, pomegranate arils, rosemary sprigs, shaved chocolate, sliced grapes and/or small berries or melon balls.
  •  
    Then, enjoy your edible art.

      

    Comments

    TOP PICK OF THE WEEK: Bare Fruit Apple Chips

    An apple never tasted better. Photo by Elvira
    Kalviste | THE NIBBLE.

     

    Our favorite packaged sweet snack, Bare Fruit apple chips has expanded the line to two new “flavored” chips. The lineup now includes

  • Chili Lime Apple Chips
  • Cinnamon Apple Chips
  • Fuji Red Apple Chips
  • Granny Smith Apple Chips
  • Sea Salt Caramel Apple Chips
  •  

    They’re as satisfying as candy—in fact, much more so, since they’re a guilt-free, all fruit and just 50 calories per bag. Each bag is the equivalent of eating an apple, so you also contribute to your recommended daily fruit and fiber servings.

    Caramel Apple is perfect for Halloween; all varieties of these naturally sweet chips (no sugar added but a special baking process caramelizes the apple’s natural sugar) are great for:

  • Dieter Gifts
  • Glove compartment, desk drawer, gym bag, etc.
  • Stocking Stuffers
  •  

    Here’s our favorite packaged salty snack, which also should be on your stocking stuffer radar: HalfPops, fiber-filled half-poppped popcorn that we like even better than conventional full-popped.

      

    Comments

    RECIPE: Best Chicken Wings & Sriracha Sauce

    “One day a year…for a year’s worth of bragging rights!” proclaim the organizers of The Wingfest Series, which currently runs competitions in New York City and Washington, D.C.

    The New York event took place this past weekend, with all-you-can-eat wings and all-you-can-drink beer.

    This year’s champion chicken wings were made by The Windsor, a high-end sports bar in Manhattan’s West Village. The winning recipe is below, courtesy of The Windsor’s chef, Kristine Mana-ay.

    The Windsor won over past Wingfest champions BBQue’s Smoke Shack and Duke’s New York. Participating restaurants and what they served:

     

    The winner: Honey Sriracha Wings. Photo courtesy The Windsor | New York City.

  • BBQue’s Smoke Shack: Holy Habanero Challenge Wings
  • Bon Chon: soy ginger wings and hot and spicy wings
  • Duke’s New York: wings enveloped in sweet barbecue sauce
  • East End Bar & Grill: baked barbecue wings and Thai chili wings
  • Mason Jar: traditional Buffalo wings with a vinegar kick
  • Tribeca Tap House: Buffalo wings
  •  
    RECIPE: HONEY SRIRACHA WINGS

    Ingredients For 12 Wings

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 12 chicken wings
  • Oil for deep frying (we prefer heart-healthy canola oil)
  •  

    Sriracha sauce. The Rooster brand is
    commonly found in U.S. supermarkets.
    Look in the Asian foods section.

     

    Marinade

  • 2 cups buttermilk
  • 1 teaspoon black pepper, fresh-ground
  • 1 teaspoon salt
  • 1/4 teaspoon Old Bay seasoning
  •  
    Honey Siracha Sauce

  • 1 cup sriracha
  • 1/4 cup honey
  • 1-1/2 tablespoons chopped ginger
  • 2 tablespoons scallion
  •  
    Preparation

    1. PREPARE the sriracha sauce: Combine the siracha, honey, chopped ginger and scallion. Set it aside.

    2. WHISK together buttermilk, pepper, salt and Old Bay seasoning in a bowl. Add the chicken and coat with the marinade. Marinate in the refrigerator for 8 hours. Then…

     

    3. MIX together the flour, garlic powder, Old Bay seasoning, paprika, onion and salt in a small bowl.

    4. PLACE chicken wings in a large bowl and coat evenly with the flour mixture. Cover the bowl and refrigerate for one hour.

    5. HEAT the oil to 375° in a deep frying pan. The oil should be just enough to cover the chicken wings. Cook, remove the chicken from the fryer, drain on paper towels and in a bowl. Coat with sriracha sauce and serve.

     

    WHAT IS SRIRACHA?

    Sriracha, pronounced see-RAH-jah, is a Thai hot chili sauce. It is made from red chiles, distilled vinegar, garlic, sugar and salt; and is aged for three months or longer.

    Unlike American hot sauces such as Tabasco, which are vinegar sauces that are infused with hot chiles, sriracha is primarily puréed chiles, making it a much thicker sauce.

    The sauce is named after the coastal city of Si Racha in eastern Thailand, where it was first made and marketed. Different brands can be found in the Asian aisle of many supermarkets and in Asian groceries.

    According to multiple sources, including an article in Bon Appétit, the sauce was made more than 80 years ago in by a local woman, Thanom Chakkapak. She initially made the condiment for her family, and then for friends, to enjoy with the local seafood (think of it as a much hotter counterpart to American cocktail sauce).

    As is a common story in the specialty food business, they encouraged her to sell it commercially—and it became the best-selling chile sauce in Thailand. In 1984, Ms. Chakkapak sold her business to a major food company, Thai Theparos Food Products.

    What’s the correct spelling: sriraja, si-racha, sriracha or siracha?

    According to Andrea Nguyen, who wrote the article for Bon Appétit: Since Thailand does not adhere to one romanization system for Thai words, many variants have emerged, chosen by manufacturers who have created their own version of the original sauce.

    However, the most commonly accepted spelling is sriracha.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact