July 29th is National Chicken Wing Day, celebrating a dish that rose to prominence in 1964 when a bar owner in Buffalo turned the inexpensive cut of chicken into an impromptu bar snack: fried wings, blue cheese dressing for dipping and celery stalks on the side.

The popularity of that bar snack turned Buffalo Wings into an appetizer at bars and restaurants across the country, not to mention a must-serve item for the Super Bowl and other sports games.

Here’s the history of Buffalo Wings. And here’s why you might not want to eat them very often.

In recent decades, chefs and home cooks have been putting their own spin on wings. The crispy skin is a canvas for international flavorings of any kind (here’s our recipe for Spicy Thai Chicken Wings).

How about Argentinian Chimichurri Wings, Filipino Adobo Wings, Greek Souvlaki Wings, Indian Spiced Extra-Crispy Wings, Indonesian Coconut Curry Wings, Moroccan Harissa Wings, or West African Spicy Peanut Wings?

You can find these recipes here. (And why not plan a wings party, while you’re at it?)

But with the rapidly growing interest in plant-based chicken nuggets and other formats, we’re stepping away from meat for this year’s chicken wings recipe. Instead, how about a plant-based alternative: Cauliflower “Chicken Wings.”

They’re baked-not-fried (although you can fry them), and served with the same blue cheese dressing and celery sticks as the original Buffalo Wings.

Some might call them cauliflower “bites,” but where’s the creativity in that? Carpe diem.
 
 
RECIPE: CAULIFLOWER BUFFALO WINGS

Thanks to Frigo Cheese, who created this recipe (photo #1) using their crumbled blue cheese (photo #6).

Prep time is 20 minutes, cook time is 20-25 minutes.
 
Ingredients For 6-8 Servings

For The Buffalo Cauliflower

 
Ingredients For The Blue Cheese Dressing

 
Preparation

1. PREHEAT the oven to 450°F. Line a baking sheet with parchment or foil and set aside.

2. COMBINE the milk, beer, flour, baking powder, onion powder and salt in a medium bowl. Mix until everything is just combined, being sure to not over-mix.

3. DIP each cauliflower floret into the batter, allow any excess to run off, and transfer to the baking sheet. Repeat the dipping process until you’ve battered all of the florets.

4. SPRAY the tops of the florets with cooking spray; this will help with the crisping. Transfer the baking sheet to the oven and bake for 20 to 25 minutes, until the tops are lightly golden brown. Meanwhile…

5. MELT the butter in a medium saucepan on low heat, and whisk in the Buffalo Wing Sauce or the Garlic Honey Wing Sauce until butter is thoroughly incorporated.

6. MAKE the blue cheese dressing. In a food processor or high powered blender fitted with a blade*, pulse together until smooth the crumbled blue cheese, sour cream, blue cheese, milk, garlic powder, onion powder and salt, plus the optional lemon and dill. Cover and refrigerate until ready to serve.
 
 
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*Alternatively, mix in a medium bowl with a rubber spatula until smooth.

[1] Instead of classic Buffalo Wings, go vegetarian with cauliflower wings (photo © Frigo Cheese).

[2] Here’s a second recipe for Buffalo Chicken Wings from Broma Bakery (photo © Broma Bakery).

[3] A beautiful head of cauliflower. The name derives from the Italian cavolfiore, “cabbage flower,” after the Latin caulis, cabbage and flōs, flower (photo © Good Eggs).

[4] Crumbled blue cheese (photo © Good Eggs).

[5] Crumbled blue cheese (photo © Frigo Cheese).

[1] Salmon sashimi with marinated cucumbers and caviar, recipe #1 (photo © Le Coucou | NYC).

[2] Salmon sashimi on fancy tostadas, at LT Bar & Grill in Hackensack, New Jersey (photo © LT Bar & Grill).

[3] Raw salmon fillet (photo © Sitka Salmon Shares).

[4] Salmon caviar, called ikura in Japanese (photo © Petrossian).

[5] Mini cucumbers (photo © Sunset Produce).

[6] Look for small radishes (photo © Sweetgreen).

[7] Corn tortillas for the tostadas (photo © Good Eggs).

We’ve collected a few sashimi recipes to make copycat versions at home, and the big feast was last night. If you have a sharp knife and a source for sushi-grade fish, these easy sashimi recipes are a treat for family and guests.

The photos show salmon, a popular fish that also has the most eye-appealing color. But you can use any fish, or a combination of them.
 
 
RECIPE #1: SALMON SASHIMI WITH SALMON CAVIAR
& MARINATED CUCUMBERS

This pretty, healthful recipe from Le Coucou restaurant in New York City is shown in photo #1. The restaurant cures the salmon to make a thick-sliced gravlax. We used regular uncured salmon. If you want to cure yours, it’s easy: here’s how.

Our local produce market sells mini cucumbers, which are cucumbers that are harvested early, when the fruit is small. They are tender, and the skin is thin enough to eat.

These are ideal for this recipe, creating slices that fit onto the salmon. If you can’t find them, substitute the narrowest cucumber you can find. After you make thin slices, you may have to further slice them to fit onto the salmon slice (but that’s fine).

No soy sauce is used with this recipe. Instead, if you want more flavor, squeeze a lemon or lime wedge.

We substituted a smoothly-puréed store-bought guacamole.
 
Ingredients

 
Preparation

1. SLICE the cucumbers as thinly as possible, ideally with a mandoline. Cut them in half and place them in a marinade of white balsamic vinegar, finely minced dill, plus salt and pepper to taste. They can marinate for as little as one hour, or be made a day or more in advance. The longer they marinate, the stronger the vinegar flavor.

2. SLICE the salmon from 1/2″ to 3/4″ thick. You want them to be able to stand, but still easy to bite. As necessary, level the bottom of the slice to help it stand.

3. TOP the salmon with overlapping cucumber slices. Garnish with fresh dill.

4. ADD the salmon caviar. You can further garnish by grating lemon zest on the plate before adding the salmon; or garnishing the plate with a light sprinkle of sesame seeds. Both of these add to the flavor of the sashimi.
 
 
RECIPE #2: SALMON SASHIMI TOSTADAS

Here’s some fusion food. Hold the nori*; the raw salmon is paired with Mexican tostadas. Some may protest that this is not a sashimi dish, but a crudo, the Spanish word for sliced raw fish. We won’t contest it!

This recipe, inspired by LT Bar & Grill in Hackensack, New Jersey, uses a Japanese seasoning, red koshu.

Koshu is a traditional Japanese condiment made from the tart yuzu citrus. A specialty of the Kyushu region of southeastern Japan, it packs a powerful punch and is used sparingly. It’s made in three varieties.

 
In this recipe, red koshu is used instead of green, to add more color.

Koshu can also be combined with other ingredients—mayonnaise or sour cream, for example—or added to sauces and spreads. You can even use it to make spicy honey.

You can buy koshu at Asian markets or order it online. Here’s a green and red duo, available on Amazon. If you like vivid flavors with heat, you’ll find more than a few uses for it.

If you don’t want to buy koshu, substitute sriracha, chili paste or wasabi.

Ingredients

 
Preparation

1. MAKE the tostadas (see recipe below).

2. THINLY SLICE the salmon, cucumber and radishes and set aside.

3. PURÉE the avocado, seasoning with lemon juice and salt to taste. Add three dollops to each tostada (if not using immediately, tamp plastic wrap over the surface to avoid browning). Intersperse with tiny dabs of red koshu.

4. LAYER with sashimi slices, and top with cucumber and radish slices. Garnish with cilantro.
 
 
RECIPE #3: BAKED TOSTADA SHELLS

Some people prefer fried tostada shells, but we like to bake them.

Ingredients

1. PREHEAT the oven to 400°F. Spray corn tortillas on both sides with cooking spray. Lay them in a single layer on a greased sheet pan. Lightly sprinkle with salt.

2. BAKE for 5 minutes, then flip and bake them for an additional 5-10 minutes, until the tortillas are crispy.
 
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*Nori are the dark green, dried sheets of seaweed used in sushi, sashimi and other Japanese recipes.

July 27th is National Scotch Day. It’s a reason to pour yourself a dram (or glass, as we say in the U.S.) of your favorite amber libation.

We’ve got some Scotch-infused fudge for you, below. But first, a bit about the whisky itself.

While alcohol has been distilled since the eighth century, the first known written mention of Scotch whisky is in the 15th century.

The Exchequer Rolls of Scotland of 1494 note that Friar John Cor distilled Scotch whisky at Lindores Abbey.

While whisky became a palliative and an enjoyable spirit, inevitably, it became a new source of revenue for the government.

Whisky production was first taxed in Scotland in 1644, causing a rise in illicit whisky distilling. In 1782, more than 1,000 illegal stills were seized in the Highlands—a fraction of those in operation.

Originally made from water plus malted barley (as is beer), commercial distilleries began introducing whisky made from wheat and rye in the late 1700s.

Scotch is still made from these three grains; the different types of Scotch follow. Here’s more about the history of Scotch.
 
 
THE DIFFERENT TYPES OF SCOTCH

Scotch whisky is divided into five distinct categories:

 
Single malt brands are considered to be the highest expression of the spirit (photo #5), although blended whiskies such as Chivas Regal 18-Year Old, Dewars 25-Year-Old, Johnny Walker Black Label (photo #2), and The Famous Grouse are well-known examples of the best in the blended category.

At the end of the day, the best Scotch is the one that tastes best to you.
 
 
THE FIVE SCOTCH-PRODUCING REGIONS

Modern Scotch must be aged for at least three years in oak barrels, in one of five areas in Scotland:

 
See the map of the regions below.

As of 2020, there were 134 Scotch whisky distilleries operating in Scotland.

Each region delivers different flavors and aromas, from light and fruity to rich and spicy to powerfully smoky (like the peaty Scotches of Islay, our personal favorite style).

In each region, several natural elements (the terroir, a French word pronounced tur-WAH) have an impact on the final flavors and aromas of the spirit.

These range from the minerals in the local water, to the composition of the peat that smokes the malted barley, to the general climate and the seasonal weather that affects aging in the barrelhouses, to the wood of the barrels themselves [source].
 
 
HAVE A DRAM

In Scotland, you’ll be served a dram of Scotch. What’s a dram?

It depends on who’s pouring, but it refers to a single serving of whisky.

There is no official definition of a dram in Scotland. You can have a wee dram—just a taste—or a hearty dram.

The U.S., however, does have a precise definition in the United States Customary System, the set of rules that defines the length, size, and volume of units like foot, acre, and cubic inch.

In the U.S., a dram refers to one-eight of a fluid ounce, less than a teaspoon. That’s hardly enough for the mouse immortalized in a poem by Scotland’s national poet, Robert Burns (1759 – 1796).

 
FUDGE WITH SCOTCH WHISKY

Now, you can enjoy that dram of Scotch with a piece of Scotch-infused fudge. Scotch with chocolate is a good pairing, so why not a good piece of fudge?

The Mill Fudge Factory in Bristol, New Hampshire makes a Scotch-infused fudge that has many fans.

With a uniquely complex flavor far beyond taste of sweet fudge, there’s the sweet taste of malted barley, followed by the warm and spicy experience of a good Scotch.

The silky, melt-in-your-mouth fudge has just the right blend of sweetness with the subtle flavor of whiskey, and is the favorite flavor of many customers.

Order a box for yourself or for a Scotch-and-sweets lover. It’s on our holiday gift list.

You can also find limited-edition chocolates with whiskey-infused ganache from two of our favorite chocolatiers, Burdick and Delysia.

 
WHISKY VS. WHISKEY

Whisky is the Scottish spelling of whiskey, the earlier, Irish spelling.

The alternative spelling was chosen to differentiate the national product from Irish whiskey, the production of which preceded Scotch whisky.

The “whisky” spelling is used in Canada, Japan and Wales, as well as Scotland.

In the United States, a 1968 directive from the Bureau of Alcohol, Tobacco and Firearms specifies “whisky” as the official U.S. spelling. However, it allows the alternative spelling, “whiskey.”

Most U.S. producers prefer to include the “e,” as do we. Without it, it looks like something is missing.

And another reason to keep the “e”: the production of Irish whiskey predates that of Scotch whisky.

Check out this brief history of whiskey.

Ironically, distillation was discovered in the 8th century in Persia—a country that has not permitted the sale and consumption of spirits since the 1979 Islamic revolution.
 
 
> THE DIFFERENT TYPES OF WHISKEY
 
> THE HISTORY OF WHISKEY

[1] Treat yourself to some Scotch-infused fudge, a fan favorite (photo © The Mill Fudge Factory).

[2] Enjoy the fudge with a dram of Scotch. Johnny Walker Black Label is one of the world’s favorite blended Scotches (photo © Brian Jones | Unsplash).

[3] Chocolate also pairs nicely with a snifter of Scotch (photo © Burdick Chocolate).

[4] Monkey Shoulder, an acclaimed blended Scotch, is a small-batch brand made from different batches of Speyside single malts (photo © Zhivko Minkov | Unsplash).

[5] Talisker is an acclaimed single-malt Scotch from the Island of Skye in the Islay region (photo © Jacek Dylag | Unsplash).

[6] Pour yourself a dram and toast to National Scotch Day (photo © Eva Elijas | Unsplash).

[7] The five Scotch-producing regions (illustration © Wikipedia).

[1] A fish burger topped with sauteed mushrooms (all photos © Good Catch Foods).

[2] Crab cakes in a ramen bowl.

[3] A fish fillet bánh mì sandwich.

[4] Fish stick kabobs with a harissa dip.

[5] Make a tuna roll, with or without jalapeño.

You’ve probably read about plant-based burgers and chicken, developed in response to increasing interest in veganism—plus the realities of the future abilities of Planet Earth to produce enough meat to supply the demand of its growing population.

In the cash of fish, global demand and pollution have been depleting what’s available to catch.

Good Catch is a line of frozen foods that catches the wave with protein-packed, plant-based fish products made from a six-legume blend of peas, chickpeas, lentils, soy, fava beans and navy beans.

Chefs have worked hard to make the texture flaky, and palate moist, juicy, and as flavorful as ocean-based fish.

The products not only taste like fish; each serving contains at least 12 g of plant-based protein.

The menu at Good Catch includes:

 
All of the products are Non-GMO, Vegan Approved and OU Kosher.

The frozen products go straight from the freezer to the skillet. That means that lunch, dinner or snacks are just minutes away.

The products brown nicely in the pan, just like a regular fish burger, fillet or crab/fish cake. And, a delightful bonus: They don’t make your house smell like fish.

For omnivores like us, who like vegan alternatives for sustainability reasons, this protein-based fish brand is extremely satisfying. Add condiments of choice—or lettuce, tomato and onion on the burger, for example—and you wouldn’t even think about that the “fish” is made from legumes.

Whether you’re a vegan, vegetarian or omnivore, eating plant-based seafood alternatives helps to preserve the natural resources of Earth’s oceans. Good Catch is a tasty, feel-good brand.
 
 
HOW TO SERVE GOOD CATCH PRODUCTS

 
 
REEL IN YOUR GOOD CATCH PRODUCTS

Ready for a planet-friendly treat?
 
Head to GoodCatchFoods.com to buy online and for more information.
 
Head here for a store locator, including local restaurants that serve Good Catch.
 
 
WHAT’S THE DIFFERENCE: VEGAN, VEGETARIAN, PESCATARIAN & OTHER TERMS

July 24th is National Tequila Day. How about a “pot luck” tequila tasting?

The idea is to compare different tequilas, and decide which brands you prefer.

It can be as simple as tequila and tortilla chips get-together, or a tequila-and-dinner potluck.

 
If you’re serious about tasting the differences in the tequila brands, don’t serve mixed drinks. The mixers cover up the distinctive flavors.

If you want to spend an hour tasting and discussing the tequilas, and then opening up the event to Bloody Marias, Margaritas and Palomas, go for it!

> The History Of Tequila
 
 
HOW TO HAVE AN EASY TEQUILA TASTINGS/font>

[1] Most of the tequila consumed is unaged, known as blanco, plata or silver (photo © Sauza Tequila).

[2] Aged tequilas are more appropriate for sipping: They pick up layers of flavor from time spent in wood barrels (photo © Tequila Avión).

[3] Extra points for bringing a special-edition bottle (photo © Cazadores Tequila).