Tags: Chicken, cook, Del Monte, Green Bean, Mashed potato, Pork, Pork chop, United States
Wow, July ending on a cool week around here. It might be about 74 degrees if that, but I’m not complaining. I love the days of 70 degree weather, just wish the sun was out. Fired the grill up for everyone I was grilling a Pork Chop and I grilled a couple of Burgers for Mom and Dad. For dinner I prepared a Grilled Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread.
I just seasoned it with Sea Salt and Ground Black Pepper. Grilled it about 4 1/2 – 5 minutes per side. As I took it off the grill I basted one side with some of my favorite BBQ Sauce, JB’s Fat Boy Haug Waush BBQ Sauce. JB’s is my choice of Rubs and Sauces, I just don’t think the taste can be beat! The Chop came out with grill char and it was moist and tender.
For side dishes I prepared some bob Evan’s Mashed Potatoes. Just heat in the microwave and serve. I also warmed a small can of Del Monte Cut Green Beans along with a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
From the Pork Be Inspired web site, http://www.porkbeinspired.com/index.aspx
Meat Thermometer How To
Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches 145 degrees Fahrenheit, followed by a three-minute rest time, and is a little pink inside. A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove. – See more at:
Today’s Pork Leaner Than Ever
A Study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were fifteen years ago.
Power Up With Pork
Purdue Weight Loss Study
Pork and Health Science Update
Frequently Asked Questions: Pork And The AICR/WCRF Second Expert Report
MyPyramid Food Guidance System
The MyPyramid food guidance system for Americans emphasizes the importance of finding a balance between food and physical activity. Lean pork can enhance and easily fit into a balanced diet.
Vitamins and Minerals in Pork
Daily Values are listed on food labels. They tell us how much of various nutrients we should consume each day. The following information is based on a 3-ounce serving of pork. As you can see, pork is an important source of many key nutrients.
Fat in Pork
Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s common cuts of pork are 16% leaner and has 27% less saturated fat as compared to 1991. Many cuts of pork are as lean as skinless chicken.
How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for “extra lean.” In total, six pork cuts meet the USDA guidelines for “lean,” with less than 10 grams fat, 4.5 grams saturated fat and 95 milligrams of cholesterol per serving. Any cuts from the loin – like pork chops and pork roast – are leaner than skinless chicken thigh, according to USDA data. Pork steaks or roasts from the leg (“fresh ham”) are also lean choices.
Tags: Alton, Alton Brown, Auction, Chef, Cooking, Cutthroat Kitchen, Food Network, Iron Chef America
Food Network is rolling out a new cooking competition series called Cutthroat Kitchen, hosted by Alton Brown, on August 11 at 10 PM ET/PT. In each episode, four chefs are greeted by Alton with a briefcase filled with $100,000 in cold hard cash and each contestant receives $25,000 to spend wisely over the course of the game on auction items to help themselves or sabotage their competitors. After each cooking challenge is given, chefs have sixty seconds to gather ingredients in the pantry and then regroup for an auction to bid on culinary curveballs such as the exclusive use of salt or not allowing their opponents to taste their dishes. A chef will be eliminated after each of the three rounds, and the last competitor to survive wins the money they have left in their bank.
Tags: Ingredient, Mole, Olive oil, Polenta, Polenta Cake, Sautéing, Tablespoon, Valentines Day
Buffalo Top Sirloin and Polenta, a delicious sounding pair which are two of the ingredients in this weeks Wild Idea Buffalo recipe of the week! As usual I’ve left the link to the recipe and the on line store.
Wild Idea Buffalo – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole For a Valentines Day treat, try this modern adaptation of an old favorite of mine. This sweet and decadent recipe will be sure to make the evening a special one.
Serves 4 This recipe is super easy and most can be made ahead of time.
1 – Tablespoon butter
1 – cup red onion, chopped
1 – clove garlic, chopped
½ – teaspoon each: cinnamon, cumin and fennel
¼ – teaspoon cloves, oregano and black pepper
1 – 15.5 oz. can dark cherries in heavy syrup
1 – 3oz. can roasted green chili’s
½ – cup diced canned tomatoes
squeeze of fresh lime
1 – chipotle pepper in adobo sauce
1 oz. 70% dark chocolate
* In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce. (Sauce can be made in advance and reheated).
For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets.
2 cups 2% milk
1 cup half and half
¾ cup polenta
½ teaspoon kosher salt
2 oz. Chevre
½ cup fresh cilantro leaves, chopped
1 tablespoons extra virgin olive oil for pan frying
* In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.)
4 – 5 oz. Top Sirloin Steaks
1 Tablespoon olive oil
½ teaspoon salt and pepper
* Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side. Remove steaks to platter and cover until ready to serve.
* To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro.
Five Food Finds about Cotton Candy:
- Cotton candy was originally called fairy floss.
- Cotton candy contains only one ingredient: sugar.
- The process by which cotton candy is made has been around for over 100 years so chances are you could ask your grandparents about their first encounter with cotton candy and they’ll tell you at great length how much it cost and how neat it was back in the day.
- It was forgotten for a while several decades ago, but cotton candy became an instant hit when suddenly it was mass produced and became readily accessible to everyone – not just the ones going to a fair or circus.
- Cotton candy doesn’t contain all that much sugar – merely as much sugar as one would get drinking a can of an average soft drink.
Today’s Food History
on this day in…
1714 Queen Anne of Britain, the last of the…
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Tags: Bean, Cornbread, Lake Okeechobee, Red beans and rice, Rice, Serving size, Sweet corn, Zatarain
Today’s Menu: Fried Crappie w/ Red Beans and Rice, Boiled Mini Ears of Corn, and Corn Bread
Spent the better part of the day cleaning the kitchen. Pulled the stove out and cleaned behind it, straightened shelves, and gave the fridge and freezer a good cleaning. While cleaning the freezer I came across tonight’s dinner! I thought I had used all the Okeechobee Crappie that was given to me but I found 4 bags of it in the back of the freezer. So for dinner tonight I prepared Fried Crappie w/ Red Beans and Rice, Boiled Mini Ears of Corn, and Corn Bread. I prepared the Cornbread for Mom and Dad, I had Whole Grain Bread.
After the bags of Crappie thawed out I rinsed them with water and patted dry with paper towel. I seasoned them with just a bit of Sea Salt and put them into a gallon size Hefty Freezer Bag and added Zatarain’s Lemon Pepper Breading Mix to the bag. Zipped shut the bag and shook it until the fillets were well covered. Pan fried them in Canola Oil, about 2-3 minutes per side, until they were golden brown. And what a taste, the best tasting Crappie there is! Crappie is Crappie but the ones from Lake Okeechobee have no rivals!
For sides for this delicious Crappie I prepared some of Grandma Maud’s Red Bean and Rice. I had prepared the Black Beans and Rice several times, and love it, so I thought I would try the Red Beans and Rice. Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to it and was only 100 calories and 16 net carbs. This would go great with a Blackened Chicken or Shrimp. I also boiled some Green Giant Mini Ears of Sweet Corn and I baked a Cat Iron Skillet of Martha White Cornbread. The Cornbread was for Mom and Dad, I had a slice of Healthy Life Whole Grain Bread. For dessert later a bowl Breyer’s Carb Smart Vanilla Ice Cream topped with Dole Chef Cuts Mango Pineapple.
Authentic southern cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.
Serving Size 1/4 cup (29 g)
Per Serving % Daily Value*
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 470mg 20%
Carbohydrates 20.0g 7%
Dietary Fiber 4.0g 16%
Tags: Canal Winchester, Canal Winchester Ohio, England, Friday, Hampshire, Ohio, Recreation, Winchester
August 2-3, 2013 Canal Winchester Blues & Ribfest
Canal Winchester, Ohio
The event will offer live blues music, rib and food vendors, a beer garden, and local arts/artisans. A great atmosphere for friends, and family to relax and enjoy Smokin’ Blues, Sizzlin’ Hot Ribs, & More! Admission is free!
Canal Winchester Blues & Ribfest – Smokin’ Blues, Sizzlin’ Hot Ribs, & More!
Downtown Canal Winchester August 2nd & 3rd, 2013 FREE ADMISSION
WHAT: A two day summer street celebration featuring live blues music, world-class ribs, a wide variety of quality non-rib food options, locally crafted items/art, children’s activities, and a beer garden for our Blues/Rib-loving friends 21 and over.
WHEN: August 2nd and 3rd, 2013 (RAIN OR SHINE)
HOURS: Friday (2nd) 5PM -11PM & Saturday (3rd) Noon-11PM
WHERE: Historic Downtown Canal Winchester (radiating from closed intersection of High & Waterloo Streets).
PARKING: On/Off-street public parking is available in the areas adjacent to the Ribfest grounds. Handicap tag/sticker parking available at the West Waterloo Street entrance east of Washington Street. Click HERE for general directions.
As Ohio‘s only all-Blues & Ribs outdoor festival, this event draws serious rib and blues aficionados from around the state with annual attendance estimates in excess of 28,000. It promotes Ohio and regional blues musicians as well as area artists/craftspeople.
Tags: Black pepper, Common sole, cook, Dover, Home, North Sea, Sole (fish), Soleidae
the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available.
The word sole in English and French comes from its resemblance to a sandal, Latin solea. In other languages, it is named for the tongue, e.g. German Seezunge, Hungarian nyelvhal, Italian sogliola, Spanish lenguado, Turkish dil.
A complete list can be found using Fishbase’s search function. They include:
* In the sole suborder Soleoidei:
* The true soles, Soleidae, including the common or Dover sole, Solea solea. These are the only fishes called soles in Europe.
* The American soles, Achiridae, sometimes classified among the Soleidae.
* The tonguefishes or tongue soles, Cynoglossidae, whose common names usually include the word ‘tongue’.
* Several species of righteye flounder in the family Pleuronectidae, including the lemon sole, the Pacific Dover sole, and the petrale sole.
The true sole, Solea solea, is sufficiently broadly distributed that it is not considered a threatened species; however, overfishing in Europe has produced severely diminished populations, with declining catches in many regions. For example, the western English Channel and Irish Sea sole fisheries face potential collapse according to data in the UK Biodiversity Action Plan.
Sole, along with the other major bottom-feeding fish in the North Sea such as cod, monkfish, and plaice, is listed by the ICES as “outside safe biological limits.” Moreover, they are growing less quickly now and are rarely older than six years, although they can reach forty. World stocks of large predatory fish and large ground fish such as sole and flounder were estimated in 2003 to be only about 10% of pre-industrial levels. According to the World Wildlife Fund in 2006, “of the nine sole stocks, seven are overfished with the status of the remaining two unknown.”
In 2010, Greenpeace International has added the common sole to its seafood red list. “The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries.
Pan Fried Sole Fish With Lemon-Butter Sauce
8 sole fillets
1/2 cup flour
1/2 teaspoon sea salt
1/4 teaspoon black pepper ( or to taste)
7 tablespoons butter
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley
* Mix the flour with seasoned salt and pepper in a shallow dish.
* Dredge the fish fillets in the flour mixture.
* Heat a large skillet over high heat.
* Add in about 3 tablespoons butter to the hot skillet.
* Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
*Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
* Season the sauce with salt and pepper.
* Pour the warm sauce over the fish.
* Serve immediately
Tags: cook, Egg, Flavor, Freezing, Meringue, Onion, Salad, Sauce
The Best Ways to Freeze Food Tips:
* On the other hand, use more onion than you would otherwise, because freezing tends to cause onion to lose its flavor. Herbs and salt also tend to diminish in flavor, so it’s best to add them after freezing, when you’re reheating the dish.
* Avoid freezing sauces. Egg-based sauces and those high in fat tend to separate when reheated, and cheese – or milk based sauces are prone to curdling. Don’t try to freeze mayonnaise, salad dressing, or jam. Most gravies will thicken considerably when frozen, but they can be thinned when reheated.
* Artificial sweeteners do not freeze well, so don’t substitute them for sugar.
* Don’t freeze any bakery item with a cream filling because it become soggy. Custard and meringue pies, don’t freeze well. The custard tends to separate and the meringue becomes tough.
* Cool already-cooked foods in the refrigerator before freezing. Cooling them quickly prevents bacterial growth.