ONE DISH AT A TIME

CRAMEL CREAM CREPES FOR 2

2012-02-09T12:00:00.000-08:00

Caramel Cream Crepes for 2

2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.

Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.

In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.

In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Yield: 2 servings.

Courtesy of Taste of Home

FOODS TO GET YOU IN THE MOOD

2012-02-02T12:00:00.000-08:00

Valentine's Day is just around the corner, so I thought I start the month sharing a few delectable ingredients to start getting you in the right groove to set the mood for your sweetheart!

6 Aphrodisiac Foods to Get You In the Mood

While aphrodisiacs (foods thought to increase your sexual desire and prowess) aren’t scientifically proven, they’ve been around for centuries. You may have already heard about chocolate and oysters, but did you know about asparagus? Read on for little known ways to feed your appetite — and your sexual one too.

Truffles

The earthy, pungent aroma of these fungi reminds us of the musky scent of many colognes. Since you typically catch a whiff when you’re close to your man, you may associate the smell of both musk and truffles with sexual experiences.

Caviar

Well, it is an egg after all! This indulgent food also has a high zinc content, which is essential for blood flow (if you know what we’re saying…).

Asparagus

Back in the day, any food resembling human sexual anatomy was thought to be an aphrodisiac. (Which definitely explains the oysters!) So given its phallic shape, asparagus’ libido-boosting rep as an aphrodisiac shouldn’t be a complete surprise. Did you know that in 19th-century France, bridegrooms were served multiple helpings to help their lovemaking? But there’s more to asparagus than its appearance: with its high nutrient content — including potassium, fiber, folic acid, and vitamins A, C, and B6 — asparagus boosts histamine production, which is necessary for the ability to reach orgasm in both sexes.

Strawberries

Legend has it that strawberries were considered an aphrodisiac back in the day because of their many tiny seeds, which was thought to symbolize fertility. And literary and artistic references to strawberries as “fruit nipples” have been found. Okay, so that’s not a scientific connection, but come on, they’re just a sexy food.

Cinnamon

Cinnamon has been shown to increase appetite (both physical and sexual). Some people even rub cinnamon oil onto their bodies to produce powerful sexual stimulation. Or, you could just eat it.

Honey

There’s a reason it’s called a “honeymoon.” Honey has long been associated with sexual desire — it’s been called the nectar of Aphrodite (yes, the goddess of love). In medieval times, people would drink mead (a fermented honey drink) to increase sexual desire. Not enough basis to give you a sweet tooth? Well, honey is rich in B vitamins, the same vitamins needed for testosterone production.

Courtesy of delish.com

TIPS FOR PAIRING WINE AND FOOD

2012-01-21T18:45:00.000-08:00

Pairing wine with the right food is a skill. You have to learn from trial and error what wine tastes best with what food. You will be able to eventually know right away what wine works with your menu. In the meantime, you can use the following 5 tips that experts use to know what direction to go with your wine and food pairing.

These tips give you some basic facts about pairing food and wine that can help you to understand more about why some wine and some foods do not mix well or why some wines work perfect with certain foods. Having this basic knowledge will help you out tremendously in your effort to learn how to pair wine with food.

1. Avoid foods that damage the taste of the wine. There are certain foods that will alter the taste of wine or make it so you can not taste the wine properly. You want to avoid foods that will not allow you to enjoy the full flavor of the wine. Such foods include – red meats with white wines; fish, vegetables and goat cheese with red wine; spice, garlic, vinegar and raw fruit with most wines.

2. Match older wines with delicate flavors. Older wines tend to have a mellower flavor that needs to be paired carefully. You can not use bold flavored foods or it will overpower the wine, perhaps even completely wipe out the subtle flavors of the wine.

3. Sweet or bitter foods accentuate the dryness of wine. You want to avoid pairing foods with a bitter taste, bitter aftertaste, or a sweet taste or aftertaste with any wine that tends to be dry. Instead you can pair these foods with a wine that is not dry.

4. Salty and acidy foods accentuate the sweetness of wine. As with bitter or sweet foods, with salty and acid foods you want to be careful paring it with wine that is sweet. You could end up with an overwhelming sweetness that prevents anyone from enjoying the wine. Try dry wines or those with a bitter taste with sweet foods.

5. More complex wines need less complex food flavors. Simple food with complex wine and complex food with simple wine is the general rule. This allows for the wine to stand out and to blend with the food.

There are no hard and fast rules to pairing food and wine. These general rules can assist you, but there are always exceptions to the rules. You just have to trust your own palette.

Just remember, the most important thing is that you enjoy your wine and your meal.

Be willing to sample and to try things out to see if they will work or not. Eventually you will know what goes good with your favorite wines. When trying new wines, though, it will usually be trial and error to find the perfect match. Pairing food and wine is not something that you ever master because there are so many variables that makes it a never ending lesson.

Courtesy of EzineArticles.com

HAPPY HOLIDAYS

2011-12-19T23:05:00.001-08:00

GLÜHWEIN

2011-10-22T11:30:00.000-07:00

Glühwein {German Mulled Wine} is a warm winter German version of sangria; it should taste like Christmas spices - The basics are red wine, spices, sweetening and fruit, heated to together to diffuse the flavors and served warm to bring relief to hands that cup it and bodies that drink it.

Glühwein (serves 8)

1 bottle of red wine. Use an inexpensive full bodied fruity wine. You definitely do not want to use an expensive bottle and try to avoid one with oak aging. I think a Cabernet, red Zinfandel or Syrah/Shiraz would be ideal.

2 - Cinnamon sticks ~ Cinnamon is very traditional. Break the sticks into pieces 1 - 2 inches each

16 Whole Cloves ~ again a traditional ingredient

1 Orange

2 Tablespoons runny honey

1 heaped teaspoon mixed ground Christmas cake spices - or equivalent amount of any of ground allspice, nutmeg, coriander mixed together

Water - wineglass full

6-8 oz Brandy

Put water in large pan and place over medium heat.
Add cinnamon honey and spices.
While honey is dissolving cut the orange into quarter lengthways, then cut them in half so you have eight pieces. Push two of the cloves into the skin of each piece and add to the pan.
Pour in all the wine.
Bring the heat up. It should not boil so as when bubbles start rising turn the heat off.
As soon as it is cool enough to taste, test it for sweetness. If it is not sweet enough add sugar to taste and stir to dissolve.
Let the pan stand for an hour or longer so the flavors develop.
Warm gently before serving and spoon out into a heatproof glass, leaving the oranges and cinnamon behind. Optionally garnish with slice of lemon or fresh stick of cinnamon. Top off with splash of brandy.

Notes:

The wine has not been heated enough to evaporate all the alcohol, so be aware it is still an alcoholic drink.

The idea of pushing the cloves into the orange is so they are not loose in the drink. If you do not do this stage you should consider straining the drink so that people don’t get the surprise of a whole clove in their throats.

Variations:

As mentioned, there are many variations to the basic recipe of warmed wine with spices

Some people like to add brandy to give the Glühwein more body, but of course that adds dramatically to the alcohol. Another way of adding body is to pour in a glass or two of Port.

CHEERS!!

OCTOBER SEASONAL SELECTIONS

2011-10-21T11:30:00.000-07:00

October is the first full month of Autumn and its the perfect time to fall in love with fresh produce. We wanted to share with you what's in season:

Fruits:

Vegetables:

beets
Brussels sprots
leeks
letuce
okra
parsnips
turnips
watercress
winter squash

Enjoy the season's best, happy cooking!!

CURRIED WINTER SQUASH

2011-10-19T11:30:00.000-07:00

Curried Winter Squash (serves 4)
2 Winter Squashes
Slice squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

Chef's note: any type of squash can be substituted.

Recipe courtesy foodnetwork.com

PARSNIPS WITH BLACK-TRUFFLE BUTTER

2011-10-18T11:30:00.000-07:00

Parsnips with Black-Truffle Butter (serves 8)

4 pounds parsnips (8 medium), peeled, quartered lengthwise, and cores cut out if woody
2 1/2 ounces black-truffle butter (5 tablespoons) at room temperature
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Garnish: chopped fresh chives

Cut parsnips crosswise into 1- to 1 1/2-inch pieces and cook in a large pot of boiling salted water until tender, 4 to 5 minutes. Drain well, then transfer to a bowl and gently toss with truffle butter, salt, and pepper.

Cooks' note: Parsnips can be cut 1 day ahead and kept, submerged in water, chilled.

Recipe courtesy of epicurious.com

BRUSSELS SPROUTS WITH CHESTNUTS, PANCHETTA & PARSLEY

2011-10-17T12:30:00.000-07:00

Brussels Sprouts with Chestnuts, Pancetta and Parsley (serves 8)
2 1/4 pounds Brussels sprouts
1 tablespoon vegetable oil
9 ounces pancetta, rind removed and cut into 1/2-inch cubes
2 tablespoons butter
About 8 to 9 ounces vacuum-packed chestnuts
2 fluid ounces Marsala wine
1 large handful fresh parsley, chopped, divided
Freshly ground black pepper

Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.

Remove the pan from the heat and drain the excess water from the Brussels sprouts.

Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.

Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.

Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.

To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.

Recipe courtesy of foodnetwork.com

BEET AND GOAT CHEESE SALAD WITH PISTACHIOS

2011-10-16T11:30:00.000-07:00

Beet and Goat Cheese Salad with Pistachios (serves 8)
3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)

Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Preheat oven to 425°F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Cooks' notes: Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

Recipe courtesy of epicurious.com

A TASTE OF CORONADO ~ OCTOBER 12, 2011

2011-10-10T13:00:00.000-07:00

A Taste of Coronado

Spend a night on the Island...indulging your senses and feeding your appetite with Island fare in the ocean air.

Wednesday, October 12, 2011, 5:30 - 9:00 pm, the Island of Coronado will be host to foodies and gourmands alike with it's 2nd annual Taste of Coronado.

Take a culinary trip around the world one bite at a time. Locally-owned bistros, full-bodied wines, All-American barbecue, spicy Thai, regional Mexican fare, and fresh seafood. All of these flavors are laid out before you as Coronado prepares to tempt your taste buds in one of San Diego's premier neighborhoods.

Stroll lazily along Orange Avenue or let the trolley deliver you to your next mouth-watering destination. It WILL be a night to remember!

Proceeds benefiting San Diego Family Justice Center and SAFE anti bullying campaign.

17th ANNUAL LITTLE ITALY FESTA ~ OCTOBER 9, 2011

2011-10-08T13:00:00.000-07:00

17th Annual Little Italy Festa
October 9, 2011 10:00 am - 6:00 pm

The Little Italy Festa is known to be one of the largest single-day Italian American festivals West of the Mississippi. Enjoy the wine & beer garden, entertainment on 2 stages, over 120 Italian food & crafter booths, sidewalk chalk art, and shop to your heart's content.

Little Italy - Downtown San Diego
India Street - between Ash & Grape Streets
Info: (619) 233-3898 www.littleitalysd.com

MINI PANCAKES WITH RASPBERRY SORBET AND CHOCOLATE SAUCE

2011-10-07T18:00:00.000-07:00

Mini Pancakes with Raspberry Sorbet and Chocolate Sauce (serves 4)

1cup buttermilk pancake mix (recommended: Kruteaz Buttermilk)
3/4 cup water
1 1/2 tablespoons unsalted butter, at room temperature
1 cup semisweet chocolate chips
1/2 cup heavy cream
1 cup raspberry sorbet or gelato, softened
1/2 cup raspberries

Special equipment: a 1-ounce ice cream or cookie scoop

Preheat a griddle or large skillet over medium heat.

In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely.

Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth.

To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients.

Cook's Note:

Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.

Recipe courtesy of Giada At Home on foodnetwork.com

STEAMED PERSIMMON PUDDING WITH CINNAMON CRÈME ANGLAISE

2011-10-07T16:00:00.000-07:00

Steamed Persimmon Pudding with Cinnamon Crème Anglaise (serves 8)
Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor)
1 tablespoon fresh lemon juice
1/4 cup apricot preserves
Cinnamon Crème Anglaise**

Special equipment: 8-cup metal pudding mold

Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.

Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.

Remove mold from pot. Uncover pudding; let cool. Invert onto plate.

DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.

Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

Serve pudding at room temperature with Cinnamon Crème Anglaise.

**Cinnamon Crème Anglaise (makes about 2 cups)

2 cups whole milk

1 3 1/2- to 4-inch-long cinnamon stick, broken in half

6 large egg yolks

5 tablespoons sugar

Pinch of fine sea salt

Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.

Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold.

DO AHEAD: Can be made 3 days ahead; chill.

Recipe courtesy of Bon Appètit on epicurious.com

BLUE CHEESE PEAR BITES WITH WHITE CHOCOLATE

2011-10-07T14:00:00.000-07:00

Blue Cheese Pear Bites with White Chocolate (serves 4)
2 tablespoons unsalted butter
1 pear, thinly sliced
1/2 cup frozen chopped onions
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 slices pumpernickel bread, toasted, each slice cut into quarters
1 cup crumbled blue cheese
1/4 cup white chocolate shavings

Preheat the broiler on low.

In a large skillet over medium-high heat, add the butter. When the butter has melted, add the pear slices, onions, lemon juice, and a pinch each of salt and pepper. Cook until the pears are warmed through and are soft but not falling apart, about 5 minutes.

Place the toast squares on a baking sheet. Lay a few slices of pears in a single layer on each toast square. Top each with the crumbled blue cheese. Place under the broiler until the cheese begins to melt, 1 to 2 minutes. Transfer to a platter, garnish each with a sprinkle of the white chocolate shavings, and serve immediately.

Recipe courtesy of Sandra Lee on foodnetwork.com

FIG CROSTATA

2011-10-07T12:00:00.000-07:00

In a crostata, a rich filling is studded with walnuts and imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie-like pastry dough known as pasta frolla in Italy.

Fig Crostata (serves 8)

For pastry dough:

2 cups all-purpose flour
1/4 cup granulated sugar plus additional for sprinkling
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon cold water

For fig filling:

12 ounces soft dried figs (preferably Calmyrna), stemmed and coarsely chopped
1 1/4 cups water
1 cup fresh orange juice
1/2 cup packed dark brown sugar
1 stick unsalted butter, melted and cooled
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 1/2 cups walnuts (6 ounces), coarsely chopped

Equipment: a 9-inch springform pan

Accompaniment: mascarpone

Make pastry dough:

Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make fig filling while dough chills:

Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes. Pulse in a food processor until finely chopped (mixture should not be smooth). Transfer to a large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts.

Make tart shell:

Preheat oven to 350°F with rack in middle. Generously butter springform pan. Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with). Peel off top sheet of parchment and carefully invert dough into pan. (Dough will tear easily but can be patched together with your fingers.) Press dough onto bottom and 1 inch up side of pan, then trim excess. Chill tart shell until ready to assemble crostata.

Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round. Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray. Chill until firm, about 10 minutes.

Assemble crostata:

Spread fig filling in shell. Arrange 5 strips of dough 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart across first strips to form a lattice. Trim edges of strips flush with edge of shell. Sprinkle crostata with sugar.

Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes. Cool completely, then remove side of pan. Serve crostata with mascarpone.

Cooks' notes:

Dough can be chilled up to 3 days.
Crostata can be made 1 day ahead and kept at room temperature.

Recipe, courtesy of Gourmet on epicurious.com

FETA WALNUT DATE CIGARS

2011-10-07T10:00:00.000-07:00

If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo ingredients of Turkish cuisine, but are also reminiscent of walnut-date bread with cream cheese: a delicious American classic.

Feta Walnut Date Cigars (makes 32)

6 ounces cream cheese, cut into pieces
6 ounces crumbled feta (1 cup plus 2 tablespoons; patted dry if wet)
2/3 cup walnut pieces
1/2 cup chopped pitted dates
1 (1 pound) package phyllo dough (roughly 17- by 12-inch sheets), thawed if frozen
1 1/4 sticks (10 tablespoons) unsalted butter (preferably European-style), melted and cooled slightly

Pulse cream cheese, feta, walnuts, and dates together in a food processor, stopping occasionally to scrape down side of bowl, until nuts are finely chopped and mixture is combined well. Quick-chill filling by freezing until cold (to make it easier to handle), 15 to 20 minutes in freezer.

Stack 8 sheets of phyllo and cut stack crosswise into 4 strips (each about 12-by 4-inches), reserving remaining phyllo for another use.

Stack phyllo strips, then place stack between sheets of wax paper or plastic wrap (to keep phyllo from drying out) and cover with a kitchen towel (to help keep the paper or plastic wrap in place).

Preheat oven to 400°F with rack in the middle.

Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter.

Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.

Starting at log end, roll up pastry to resemble a cigar. Transfer, seam side down, to a lightly buttered baking sheet.

Make more rolls, leaving 1/2-inch of space between cigars on baking sheet. Bake until phyllo is golden, 15 to 20 minutes.

Cooks' notes:

Filling can be made 1 day ahead and chilled, covered.
Unbaked cigars keep frozen for up to 1 week. To freeze, put cigars on a rimmed baking sheet and freeze until very firm, about 1 hour, then transfer to a sealable plastic bag. When ready to bake, do not thaw. Place frozen cigars on a baking sheet and place directly in oven for 20 to 25 minutes.
If using frozen phyllo, be sure to follow manufacturer's instructions for thawing it; if you are in a hurry and try to thaw it too quickly, you'll likely end up with a frustrating mass of stuck-together sheets or a pile of shreds.
Fresh phyllo that’s never been frozen is a delight to work with; you might find it labeled 'strudel dough'. Look for it in international, Greek, Middle Eastern, or Eastern European markets.

Recipe courtesy of Epicurious.com

OCEAN BEACH OKTOBERFEST 2011 - OCTOBER 7-8th

2011-10-06T18:35:00.000-07:00

No one can dispute that Ocean Beach does everything differently. If it isn't the festival you'd enjoy, go out and watch the people. There's always entertainment in Ocean Beach. They'll have two stages with live music and the World Famous Sausage Toss.

Ocean Beach Oktoberfest 2011 ~ October 7th - 4:00 p.m. to 10:00 p.m. & October 8th - 9:00 a.m. to 8:00 p.m.

Location: Newport Avenue at the beach

SPICED CRANBERRY BUNDT CAKE

2011-10-05T15:30:00.000-07:00

Spiced Cranberry Bundt Cake

Cake:

2 cups all purpose flour
3/4 cup almond flour or almond meal* (about 2 1/2 ounces)
2 1/2 teaspoons Chinese five-spice powder**
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup plain reduced-fat (2%) Greek-style yogurt
1 cup chopped toasted* almonds
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries

Icing:

2/3 cup powdered sugar

4 teaspoons (about) orange juice

For cake:

Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.

For icing:

Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes.

DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.

*Sometimes labeled “ground almonds”; available at specialty foods stores and natural foods stores.

**A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online at penzeys.com.

More info:

Greek-style yogurt is especially thick and rich, even the reduced-fat variety.

***Toast nuts

Place in a shallow baking pan in a 350° F oven until golden, 5 to 10 minutes

Recipe courtesy of Epicurious.com

APPLE UPSIDE-DOWN BISCUIT CAKE

2011-10-05T13:31:00.000-07:00

Apple Upside-Down Biscuit Cake

For topping

3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 lb Granny Smith apples, peeled, cored, and cut into thin wedges

For biscuit cake

1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup well-shaken buttermilk

Accompaniment: crème fraîche or sour cream (optional)

Make topping:

Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.

Make cake:

Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.

Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)

Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.

Serve warm.

Recipe courtesy of Epicurious.com

dineLA RESTAURANT WEEK ~ OCTOBER 2nd-7th & 9th-14th, 2011

2011-10-02T10:30:00.000-07:00

dineLA Restaurant Week is a two-week dining event established to introduce diners to the vast array of restaurants in neighborhoods throughout LA County. Local foodies and visitors to LA will have the opportunity to enjoy a selection of specially priced three-course meals from some of LA’s best restaurants during this dining event.

dineLA Restaurant Week takes place over two consecutive weeks, excluding the Saturday between: October 2–7 and October 9–14, 2011.

LAKE TAHOE RESTAURANT WEEK ~ OCTOBER 2nd-9th, 2011

2011-10-01T10:30:00.001-07:00

The 2nd Annual Lake Tahoe Restaurant Week is a celebration of the scrumptious cuisine and culinary talent that has made the Lake Tahoe region the best mountain dining destination in the country.

Delight your palate with 3-course prix-fixe menus that incorporate organic, seasonal and local ingredients - all served up at Lake Tahoe's charming and historic eateries and bistros.

Lake Tahoe Restaurant Week gives local food aficionados and visitors an opportunity to enjoy menus at more than 30 participating restaurants throughout the Lake Tahoe region

There are no passes, tickets or coupons. Instead, diners simply visit their favorite participating restaurants throughout the week to enjoy the special prix fixe menus. However, it is strongly recommended that diners make reservations in advance by contacting the participating restaurants directly.

Lake Tahoe Restaurant Week is Sunday, October 2 through Sunday, October 9, 2011.

OC BEER WEEK ~ OCTOBER 2nd - 8th 2011

2011-09-30T10:30:00.000-07:00

OC Wine Week & OC Beer Week, a two-week event during which restaurants throughout Orange County will create fantastic meals to enjoy with wine or beer pairings.

Wine Week and Beer Week are growing in popularity across the country, so it seemed like the perfect opportunity for Orange County to enjoy both! this event, will allow diners to explore fabulous pairings of both wine and beer, to become an instant favorite. For the two-week event, with back-to-back weeks of wine and beer fun, the selections will be varied for every taste and budget so that those interested may take advantage of amazing deals at the best restaurants in OC and maybe even try new restaurants.

Support your communities, be a part of Restaurant Week, Wine Week & Beer Week.

ORANGE COUNTY WINE WEEK ~ SEPTEMBER 25th - OCTOBER 1st

2011-09-22T11:00:00.000-07:00

OC Wine Week & OC Beer Week, a two-week event during which restaurants throughout Orange County will create fantastic meals to enjoy with wine or beer pairings.

Wine Week and Beer Week are growing in popularity across the country, so it seemed like the perfect opportunity for Orange County to enjoy both! We are anticipating that this event, which will allow diners to explore fabulous pairings of both wine and beer, to become an instant favorite. For the two-week event, with back-to-back weeks of wine and beer fun, the selections will be varied for every taste and budget so that those interested may take advantage of amazing deals at the best restaurants in OC and maybe even try new restaurants.

SUPER FOOD: OLIVES

2011-09-19T18:38:00.000-07:00

Olives come in a world of flavors besides the basic black and pimento-stuffed-green......Greek kalamata, French picholine, and Italia cerignola, to name a few.

Olives are high in healthy monosaturated fat and are a good source of iron, vitamin E, copper & fiber. They also are high in sodium, however, so enjoy them in moderation.

Add chopped olives to salads and pasta, or serve them as a snack.

SAN DIEGO RESTAURANT WEEK ~ SEPTEMBER 18-23, 2011

2011-09-10T17:01:00.000-07:00

Experience cuisine that delights your palate and defines the art of dining in San Diego.

Held twice annually, this beloved culinary tradition features discounted prix fixe menus from more than 180 of San Diego’s best restaurants.

LAMB BULGOGI WITH ASIAN PEAR DIPPING SAUCE

2011-09-08T11:57:00.000-07:00

Bulgogi (grilled marinated beef) is a traditional Korean dish. Here, lamb stands in for the steak. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants.

Timing note: The lamb needs to marinate for at least four hours.

Lamb Bulgogi with Asian Pear Dipping Sauce (serves 8)

Lamb:

4 green onions, coarsely chopped
3 tablespoons sugar
3 garlic cloves, coarsely chopped
1 2-inch piece fresh ginger, peeled, cut into thin rounds
2/3 cup soy sauce
2/3 cup mirin (sweet Japanese rice wine)
1/3 cup Asian sesame oil
2 tablespoons toasted sesame seeds
1 teaspoon freshly ground black pepper
1 boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat

Dipping sauce and garnishes:

1 cup chopped peeled cored Asian pear (about 1/2 large)

10 green onions; 2 chopped, 8 trimmed

1/2 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine)

3 tablespoons sugar

3 tablespoons Asian sesame oil

4 tablespoons toasted sesame seeds, divided

Nonstick vegetable oil spray

8 jalapeño chiles, halved (seeded, if desired)

8 garlic cloves, peeled

1/2 cup kochujang (Korean hot pepper paste)

1 large head of butter lettuce, leaves separated and left whole

Special equipment: 3 metal skewers or bamboo skewers soaked in water at least 1 hour

Ingredient info: Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets. Kochujang is a spicy red paste made with pureed fermented soybeans (miso) and hot chiles. It's available at Korean markets and online from koamart.com. If you can't find Kochujang, substitute 1/3 cup miso mixed with 2 tablespoons sriracha hot sauce.

Tip: Ask your butcher to bone, butterfly, and trim the leg of lamb for you. Save the bone, pop it in the freezer, and use it to make soup or stock.

For lamb:

Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. Transfer mixture to medium bowl. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. Pour 1 cup marinade into 15x10x2-inch glass baking dish. Open boned leg of lamb like book; add to baking dish, arranging in single layer. Pour remaining marinade over lamb, spreading to cover evenly. Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.

For dipping sauce and garnishes:

Puree Asian pear and chopped green onions in processor until smooth. Add soy sauce, mirin, and sugar and process until sugar dissolves. Add Asian sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated (most sesame seeds will remain intact). Transfer sauce to 2-cup measuring cup. Season sauce to taste with salt and pepper.

DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.

Coat grill rack with nonstick spray; prepare barbecue (medium heat). Thread jalapeño chile halves onto 2 metal skewers, dividing equally. Thread garlic cloves onto another metal skewer, spacing slightly apart. Place jalapeño and garlic skewers on plate and set aside.

Remove lamb from marinade and place on prepared grill with some marinade still clinging to surface (discard marinade in dish). Grill lamb until meat is cooked to desired doneness, about 15 to 20 minutes per side for medium (if lamb begins to burn, slide large sheet of heavy-duty aluminum foil underneath and continue to grill). Transfer lamb to work surface and let rest 10 minutes.

While lamb rests, grill jalapeños, garlic, and trimmed green onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface.

Place kochujang (hot pepper paste) in small bowl. Stir dipping sauce and divide among 8 small dishes. Arrange butter lettuce leaves on large serving platter to cover. Thinly slice grilled lamb and arrange over lettuce leaves. Cut garlic cloves lengthwise in half. Cut green onions into 2-inch pieces. Arrange jalapeños, garlic, and green onions around lamb. Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve grilled lamb and vegetables with hot pepper paste. Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.

Courtesy of Bon Appetit on Epicurious

GRILLED GARLIC-MARINATED BABY ZUCCHINI

2011-09-07T18:09:00.000-07:00

Grilled Garlic-Marinated Baby Zucchini (serves 6)

1/2 cup olive oil
4 garlic cloves, peeled
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1/4 teaspoon ground black pepper
1 pound baby zucchini, trimmed

Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.

Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.

CUBAN GRILLED PORK (LECHON ASADO)

2011-09-07T09:49:00.000-07:00

Cubans love their pork. It's hard to find a Cuban or Cuban-American who doesn't have a memory of spending hours waiting for a lechon, a whole pig, to finish cooking in someone's backyard, and then sharing it with family and friends. What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano. And while roasting a whole pig is deliciously fun, smaller cuts are far more manageable and easier to work with.

Cuban Grilled Pork (Lechon Asado) (serves 10-12)

Citrus garlic marinade (mojo criollo)

4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice
1 tablespoon ground cumin
2 tablespoons dried oregano
2 heads garlic, roughly chopped
3 tablespoons salt
1 tablespoon black pepper
2 onions, cut into rings

Pork

6 to 8 pounds boneless pork shoulder butt (blade roast)
Salt

Prepare the marinade

Mix all marinade ingredients in a bowl and let sit for 10 minutes.

Marinate the pork

If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.

If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.

Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.

Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Boil the marinade for basting

Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.

Grill the pork

Before heating your grill, remove the pork from the refrigerator and bring to room temperature.

Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.

If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).

Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).

Cooking Notes

Ingredients

Seville oranges

A Seville orange is a bitter orange that is sometimes referred to as a sour orange. Its thick skin is pale yellow and its flesh contains many seeds. Due to its very sour taste, it is not an eating orange. In the event you cannot find Seville oranges, substitute a 2:1 ratio of lime juice and regular orange juice.

Techniques

Flavor injector

Cuban-style pork is very well seasoned both inside and out. A flavor injector, a kitchen tool that resembles a needle and syringe, is used to marinate the interior flesh of thick cuts of pork. If you do not have one, simply make deep gashes with a thin knife all over the meat and pour the marinade over and into the cuts.

Injecting the flesh

To prevent the garlic from getting stuck in the injector tip, strain half of the marinade and use that in the injector.

When you inject the marinade into the pork, you will see a bulge appear close to the site of the injection. That is the marinade settling into the flesh. When the pork is cooked, you may see pockets of darker flesh in the areas where the marinade was injected; this is normal.

Advance preparation

The marinade can be made a day in advance. All cuts can be left marinating for 24 hours.

Courtesy of Latin Grilling on Epicurious

GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE

2011-09-06T19:23:00.000-07:00

The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Grilled Lobster and Potatoes with Basil Vinaigrette (serves 4)

4 (1 1/4- to 1 1/2-pound) live lobsters
2 pounds small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)
3 tablespoons red-wine vinegar
5 tablespoons fresh lemon juice
3 garlic cloves, minced
1/2 teaspoon dried hot red-pepper flakes, or to taste
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup extra-virgin olive oil
1/2 cup chopped fresh basil
1/2 pound baby arugula (about 10 cups loosely packed)

Accompaniment: lemon wedges

Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.

Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.

When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.

Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).

While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.

Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.

Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.

Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

Cooks' notes:

Lobsters can be cooked in 2 batches in an 8- to 10-quart pot.
If you aren't able to grill outdoors, lobsters and potatoes can be cooked in a hot oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

GRILLED LAMB MEATBALLS

2011-09-06T14:36:00.000-07:00

Grilled Lamb Meatballs (serves 5)

1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

Special equipment: metal skewers

Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.

Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.

Serve with the dipping sauce, if desired.

Dipping Sauce

1 cup Greek yogurt

1 diced cucumber

A pinch each of parsley, cumin, and salt

In a bowl add all ingredients and mix well.

Courtesy of cookie on Epicurious.

GRILLED CORN ON THE COB WITH CHILE AND LIME

2011-09-05T21:57:00.000-07:00

Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.

Grilled Corn on the Cob with Chile and Lime (serves 8)

6 tablespoons crema mexicana, *créme fraîche or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon **chipotle chile powder or ancho chile powder
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro

*Crema mexicana (Mexican créme fraîche) is available at some supermarkets and in the refrigerated section of Latin markets. Créme fraîche is sold at some supermarkets and at specialty foods stores.
**Chipotle and ancho chile powders are available in the spice section of many supermarkets and from adrianascaravan.com.

Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend.

DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.

Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

GRILLED PORK TENDERLOIN WITH CHERRY SALSA

2011-09-05T19:05:00.000-07:00

The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.

Grilled Pork Tenderloin with Cherry Salsa (serves 6)

1 cup coarsely chopped fresh cilantro, divided

1/2 cup minced shallots, divided

6 tablespoons fresh lime juice, divided

1/4 cup vegetable oil

2 pork tenderloins, about 2 1/2 pounds total

1/2 pound fresh cherries, stemmed, pitted,halved

1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise

1 tablespoon. extra-virgin olive oil

Kosher salt and freshly ground black pepper

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.

Remove tenderloins from marinade and season generously with salt and pepper.

Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

Courtesy of Epicurious

GRILLED EAST COAST OYSTERS WITH CORN JALAPEÑO SALSITA

2011-09-05T15:03:00.000-07:00

The accompanying salsita—which is tasty all by itself or even spread on a small salad of your favorite greens—offers a wonderful flavor and texture balance. I suggest making the accompanying sauce ahead of time so you can visit with your guests. Then just grill the oysters, plate them, and serve.

Grilled East Coast Oysters with Corn Jalapeño Salsita Read More (serves 3)

4 ears of corn, shucked
Canola oil for grilling
2 plum tomatoes, sliced in half, lengthwise
1 red onion, sliced
Freshly ground black pepper
1 jalapeño pepper, roasted, deveined, seeded, and diced
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
Kosher salt
12 oysters, scrubbed

Light a fire in a charcoal or gas grill. Place the corn—without anything on it—on the grill grate. Grill the ears of corn, rotating the corn as needed to keep it from getting charred too much on one side, for about 7 minutes. (Don't overcook the corn, or it will become mushy!) Remove from heat and let cool slightly. Remove the kernels from the cobs and set aside.

Meanwhile, squirt just a bit of canola oil on the tomato and onion slices. Sprinkle pepper on top. Place the onion slices on the grill. Add the tomatoes cut-side down on the hot grate and grill until both are nicely browned, 3 to 5 minutes. Turn the onion slices and tomatoes with tongs and continue grilling until the bottoms of the tomatoes (the rounded parts) are nicely browned and the onion becomes softer and fragrant, about 3 more minutes.

Dice the onion and tomatoes and place in a bowl. Add the corn kernels and the jalapeño. Pour in the olive oil and vinegar and stir to combine. Season with salt. This can be done up to one day ahead of time; just bring the salsita to room temperature prior to serving.

Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes. Discard any oysters that have not opened on their own. Further open the ones that have started to open and top each one with 1 teaspoon of the corn and jalapeño salsita. Serve hot.

Courtesy of Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties on Epicurious

GRILLED MUSTARD CHICKEN WITH FRESH CORN POLENTA

2011-09-05T11:57:00.000-07:00

Grilled Mustard Chicken with Fresh Corn Polenta (serves 6)

Chicken:

6 green onions, finely chopped
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
1 large garlic clove, pressed
6 large chicken thighs with skin and bones
Olive oil

Polenta:

5 cups water
1 cup polenta (coarse cornmeal)
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
2 cups fresh corn kernels (cut from about 3 large ears)
1/2 cup mascarpone cheese

Special equipment:
Small metal turkey-lacing pins

Ingredient info:

Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long. Mascarpone is an Italian cream cheese that's available at many supermarkets and at Italian markets.

For chicken:

Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet.

DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.

For polenta:

Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.

Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.

Courtesy of Epicurious

LAMB KEBABS WITH WITH MINT PESTO

2011-09-04T21:59:00.000-07:00

Lamb Kebabs with Mint Pesto (serves 6)

Pesto:

1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup (or more) extra-virgin olive oil

Kebabs:

1 tablespoon extra-virgin olive oil plus additional for brushing

4 large garlic cloves, minced

2 teaspoons coarse kosher salt

1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle

2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes

2 large red bell peppers, cut into 1-inch squares

1 large red onion, cut into 1-inch squares

Special Equipment

6 to 8 metal skewers

For pesto:

Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:

Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.

Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.

Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

Courtesy of Epicurious

GRILLED ZUCCHINI AND BELL PEPPER FATTOUSH

2011-09-04T17:09:00.000-07:00

Fattoush is a Middle Eastern take on panzanella, Italian bread salad. In fact, rustic Italian bread is a good alternative to the pita.

Grilled Zucchini and Bell Pepper Fattoush (serves 4-6)

On the grill

3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread
Olive oil (for grilling)

For the dish

1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, each halved
3 green onions, thinly sliced
1 cup (scant) pitted Kalamata olives, halved
1/2 cup (packed) fresh mint leaves
1/3 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)
Ground sumac* (optional)

*A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle Eastern markets and from adrianascaravan.com.

Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces.

DO AHEAD: Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.

Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces.

Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.

Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

Courtesy of Epicurious

AGAVE-GLAZED PORK BELLY WITH GRILLED PINEAPPLE

2011-09-04T13:04:00.000-07:00

You need to start making this dish the day before you serve it, but the crispy, succulent result is well worth the effort.

Agave-Glazed Pork Belly with Grilled Pineapple (serves 6)

1 4-pound pork belly (with or without rib bones)

4 teaspoons kosher salt plus more
2 teaspoons freshly ground black pepper plus more
6 poblano chiles, stemmed, coarsely chopped
3 habanero chiles, stemmed, sliced into 1/4" rounds
3 serrano chiles, stemmed, chopped
1 cup agave syrup (nectar), divided
Vegetable oil
1 ripe pineapple (about 3 1/2 pounds), peeled, cored, cut into 1/2" rounds
1/4 cup apple cider vinegar

Ingredient info:
All chiles are available at better supermarkets, farmers’ markets, and Latin markets. Agave syrup (nectar) is available at better supermarkets and natural foods stores.

Preheat oven to 250°F. Season pork belly all over with 4 teaspoons salt and 2 teaspoons pepper.

Place chiles in a large roasting pan. Place pork belly, skin side down, on top of chiles; drizzle with 1/2 cup agave. Pour remaining 1/2 cup agave and 2 cups water into pan. Cover pan tightly with lid or two layers of foil.

Transfer to oven and cook pork for 3 hours, basting with pan juices every hour. Turn pork over. Cook until very tender, about 4 more hours.

Transfer pork to another roasting pan (if bone-in, remove and discard bones). Strain liquid from first roasting pan into a saucepan (there should be about 5 1/2 cups); reserve chiles. Gently boil juices until reduced to about 1 1/4 cups, 45–50 minutes; add reserved chiles. Remove pan from heat. Let glaze cool; chill.

Meanwhile, cover pork with parchment or waxed paper. Top with a large plate. Place weights, such as large canned goods, on top. Chill overnight.

Reheat glaze. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill rack with oil. Grill pineapple until nicely charred, 2–3 minutes per side; place on plates.

Let grill cool to medium heat. Slice pork belly into 1"-thick pieces. Grill until warmed and crisp, about 3 minutes per side. Brush pork with some of the glaze from chile sauce.

To serve, place 2 or 3 pineapple slices on each plate; spoon glaze over, then top with pork belly. Drizzle with vinegar.

Courtesy of Eric Werner of Hartwood Restaurant on Epicurious

GRILLED TUNA WITH PROVENCAL VEGETABLES AND EASY AIOLI

2011-09-04T01:45:00.000-07:00

Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.

Grilled Tuna with Provençal Vegetables and Easy Aioli (serves 4)

Nonstick vegetable oil spray
4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
2 zucchini, quartered lengthwise
1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
4 tablespoons (about) olive oil
2 cups assorted cherry tomatoes, halved
2 teaspoons herbes de Provence*
1 garlic clove, minced
Easy Aioli

Spray grill with nonstick spray. Prepare barbecue (medium-high heat).

Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli.

*A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

Courtesy of Epicurious

SMOKE-ROASTED RUSTIC ROOT VEGETABLES

2011-09-04T00:46:00.000-07:00

If you can smoke bake a casserole, then you can also smoke roast. Smoke-roasted root vegetables take on smoke flavor at a higher temperature, generally around 350°F. If you like roasted vegetables in the oven, you'll love these. As an alternative method, you can also partially slow smoke vegetables, then transfer them indoors to your oven to finish roasting and crisping at a higher temperature. Substitute other root vegetables, such as parsnips, beets, turnips, and rutabagas, if you like. This recipe works well in a gas grill, too.

Smoke-Roasted Rustic Root Vegetables (serves 4)

2 large carrots, cut into 2-inch chunks
2 medium-size unpeeled russet potatoes, cut into 2-inch chunks
2 medium-size unpeeled sweet potatoes, cut into 2-inch chunks
1/4 cup extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley, for garnish

Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.

Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium.

When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill. Place the vegetables on the indirect-heat side. Close the lid.

Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

Courtesy of 25 Essentials: Techniques for Smoking on Epicurious

CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA

2011-09-03T22:26:00.000-07:00

Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa

(serves 4-8)

This is an amazing recipe. Cumin, smoked paprika, and other bold spices in the rub come together with salsa of grilled tomatillos, deliver an explosion of flavors that complement the chicken.

For the Chicken
8 bone-in, skin-on chicken thighs
1/4 cup (2 fl oz/60 ml) canola oil
1/4 cup (1 oz/30 g) Cumin Crust Rub

For the Rub

1/4 cup (1 oz/30 g) ground cumin

1 teaspoon smoked paprika

1 teaspoon firmly packed light brown sugar

1/4 teaspoon ground coriander

1/4 teaspoon cayenne pepper

Freshly ground black pepper

Make the Chicken

In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.

Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°—375°F (180°—190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.

Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10—15 minutes on each side.

Make the Rub

In a small, dry frying pan over low heat, toast the cumin, stirring often, until aromatic, about 30 seconds. Pour onto a plate and let cool.

In a small container with a tight-fitting lid, stir together the cumin, paprika, sugar, coriander, cayenne pepper, and 1/2 teaspoon black pepper. Cover and shake vigorously to mix. Use right away, or store in a cool, dark place for up to 1 month.

The game plan:

Make rub; coat chicken with oil and season with rub.
Set up grill for indirect grilling over medium heat.
Make tomatillo salsa.

Grilling time: 20–30 minutes

Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

DON'T FORGET:

Try to turn the thighs only once so they develop nice grill marks.

Courtesy of Fred Thompson on Epicurious

LAMB CHOPS WITH LEMON

2011-09-03T19:53:00.000-07:00

Lamb Chops with Lemon (serves 12)

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.

Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs.

Serve lamb chops with baked seasonal vegetables.

Courtesy of Michael Symon on Epicurious

TRI-TIP WITH CHIPOTLE RUB

2011-09-02T23:50:00.000-07:00

Tri-Tip with Chipotle Rub (serves 4-6)

For Rub
1 1/2 stemmed, seeded, chopped dried chipotle chiles
2 tablespoons pink peppercorns
2 tablespoons coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon cumin seeds
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 teaspoon mustard powder

For steak
2 - 2 1/2 pound tri-tip steak (about 2" thick)
Kosher salt

Make rub

~ This rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.

Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder.

Make steak

Sprinkle tri-tip with kosher salt. Massage Chipotle Rub into meat. Let steak sit at room temperature for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling.

Build a two-zone fire in a charcoal grill, or preheat a gas grill to medium-high. Cook 3–4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 6–8 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).

Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.

Courtesy of The Bon Appétit Test Kitchen on Epicurious

GRILLED ROSEMARY CHICKEN

2011-09-02T12:35:00.000-07:00

Grilled Rosemary Chicken with Tomato Jam (serves 6-8)

For chicken

2 3–4-pound chickens, each cut into 4 pieces, backbones removed
3/4 cup olive oil, divided
1/4 cup fresh lemon juice plus 1 lemon
12 rosemary sprigs, divided
10 garlic cloves, coarsely chopped
Kosher salt
1 large pinch smoked paprika

For jam

2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
2 1/4 cups (450 g) sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice

Make chicken

Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16–18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.

Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.

Cooks note:

Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.

Make jam

Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.

Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.

Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.

Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.

Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.

Storage:

The jam will keep for at least 6 months in the refrigerator.

Tip:

I don't use the wrinkle test for this jam. If you wish to use a candy thermometer to gauge doneness, when ready, the temperature of the jam should register 220°F (105°C) degrees.

Courtesy of Epicurious