Love shrimp? Add beauty and flavor to grilled shrimp with this simple trick: Use fresh rosemary as your skewer. Look for large, woody rosemary bunches and soak the sprigs in water for 15 minutes prior to grilling, to prevent burning. Toss jumbo shrimp with olive oil; skewer 3 onto each sprig. Salt and pepper to taste. You can use a grilling pan or the outdoor grill, on medium hot. Grill until the shrimp are lightly curled, pink and opaque (approximately 2 to 3 minutes per side). Add a squeeze of fresh lime and serve. They’re so delicious, no sauce or condiment is required.
If you regularly buy organic chocolate, you’ve probably tried Green & Black’s. If you’re not “experienced” with G&B’s, you’re in luck: The line is widely available at retail as well as online. The U.K.-based company was a pioneer in the organic chocolate space, the world’s first organic, Fair Trade chocolate company. It has helped the cacao farmers of Belize stay on their farms and do what they love—grow cacao—instead of taking city jobs to support their families. Green & Black’s has proved that a company can be committed to environmental sustainability and Fair Trade prices, and still make a tidy profit. In fact, Green & Black’s organic chocolate is the U.K.’s fastest-growing confectionary brand, which prompted corporate giant Cadbury Schweppes to purchase Green & Black’s, in which it had a small stake, in May 2005.
Most of Green & Black’s bars are flavored, with four notable exceptions: two darks, a milk and a white. What we like most about G&B’s bars is that the flavors are never coy on the palate; they’re strong and forthright, demanding your attention with every bite. Read the full review for more about Green & Black’s chocolate bars—available in 13 varieties.
If you are a fan of dark chocolate, then you’ll fall in love with G&B’s 70% Dark Chocolate bar.
If you’re invited to a barbecue, bring the hosts a gift sampler of different-flavored rubs. Even if they blend their own herbs and spices, they’re certain to discover something new…and invite you back soon!
Looking for grill inspiration beyond burgers and brats? Beautiful, flavorful and fun, homemade pizzas offer a fresh twist on summer grilling. And don’t sweat it—with a few simple steps, grilled pizza can be done in a snap. Whether cooking for vegetarians or steak lovers, there are flavor options for every diet and palate. Here are four recipes, courtesy of McCormick, that help transform any patio into an al fresco pizzeria. Have a party and make all of them!
Here’s the 2008 winner. Will your sandwich
recipe bring home the bacon in 2009?
Do you make a sandwich so delish, it’s worth $25,000 and a Napa Valley vacation? Then click on over to Mezzetta.com for the contest rules. There are categories for cold, hot, hero and vegetarian sandwiches. Just get your entry in by September 7th, 2009! You can also see the recipes of last year’s finalists.
Mezzetta, the contest sponsor, makes the capers, crushed garlic, marinated red peppers, pickled vegetables, olive oil, olives, sundried tomatoes and other specialties that bring sandwiches alive. Here’s the 2008 winner, submitted by Edwina Gadsby of Great Falls, Montana:
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
– 8 (1/2-inch-thick) slices peasant bread or other artisan bread
– 3 cups shredded Manchego cheese
– 3 ounces thinly sliced Serrano ham or prosciutto
Smoky Paprika Roasted Pepper & Tomato Topping
– 1 tablespoon sherry vinegar
– 1 teaspoon smoked paprika
– 3 to 4 tablespoons extra virgin olive oil, divided
– 1 tablespoons crushed garlic
– 1 cup roasted red pepper strips
– 1 cup sundried tomatoes in olive oil
– 3 tablespoons chopped flat-leaf parsley or cilantro
Directions
For Topping: Whisk together in bowl vinegar, paprika, 1 tablespoon extra virgin olive oil and crushed garlic. Add roasted red pepper strips, sundried tomatoes and parsley (or cilantro); toss to coat.
For Sandwiches: Sprinkle 4 slices of bread with half the cheese. Top with Smoky Paprika Roasted Pepper & Tomato Topping and ham. Apply the remaining cheese as another layer. Top with a second piece of bread and press together.
Brush sandwiches with remaining olive oil and heat in a panini press or skillet until lightly browned on both sides and cheese has melted. Serve hot.
