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Bacon cole slaw with Wisconsin blue cheese. Photo courtesy EatWisconsinCheese.com. If you’re looking for a way to change up your summer cole slaw and potato salad, we recommend bacon (or vegetarian bacon). Or, you can substitute the vegetarian, kosher Baconnaise, a bacon-flavored mayonnaise we love. Real bacon or faux flavor, the smokiness adds a…
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Forget those picturesque picnic baskets: You need an insulated cooler. Shown: the Koolatron. It’s National Picnic Month: You’ve got a few more days to celebrate. How about an impromptu picnic this weekend? Every picnic includes perishable foods. If you don’t keep them cool, you could end up with a very different type of memory…
Continue reading “TIP OF THE DAY: Safe Packing For Picnics”
A grilled USDA prime filet mignon. Photo courtesy Palm Restaurant. We had the chance to “grill” Bruce Bozzi Jr., a fourth generation family member of The Palm Restaurant, about grilling steak. Here are some of his family’s tricks of the trade for preparing the ultimate steak. Choose your cut and get grilling: HANGER STEAK…
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A grilled flank steak, or London Broil. Photo courtesy WomackFarms.com, producers of naturally raised Angus beef. Flank steak is a cut from the abdominal muscles of the steer. A relatively long and flat cut of meat, it is served as London broil and for fajitas. Tasty as it is, flank steak is a tougher…
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Trade up to better franks. Photo courtesy Niman Ranch. Yesterday when we put the dogs on the barbie, they were uncured Fearless Franks from Niman Ranch. Not all hot dogs are created equal. Many supermarket brands are full of fat instead of meat and make up for the lower-quality meat by over-spicing. Bite into…
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