- Make sure the leaves are a bright green with no black leaves.
- Look for stalks that are tender and not brittle.
- Fresh rosemary should have a strong evergreen like smell.
- Fresh rosemary stalks make great skewers for grilling, just look for firm stems.
- If your supermarket doesn't have fresh rosemary and you need to substitute dried, use 1 teaspoon of dried for every tablespoon of fresh.
Wednesday, July 30, 2008
Tuesday, July 29, 2008
Thursday, July 24, 2008
Wednesday, July 23, 2008
Tuesday, July 22, 2008
Wednesday, July 16, 2008
When summer comes one of the first things we like to dust off and haul out of the garage is our charcoal grill. Grilling is year round for us, but the snowy deck makes it difficult to use anything other than our big gas grill. I'll be honest, I really do think charcoal grilling reigns supreme-there is just something about that charcoal taste and the gas grill just doesn't compare.
Mesquite Charcoal (optional)
1 bottle World Harbors Argentine Style Chimichurri
2 large red onions, peeled
2 1/2 pounds freshly ground certified Angus Chuck
2 1/2 teaspoons kosher salt
1 clove garlic, minced
Oil to brush the grill
6 Mexican Bolillo buns (Telera ,Portuguese or kaiser rolls may be substituted if Bolillo buns are unavailable)
Prepare a medium-hot fire in a charcoal grill with a cover using mesquite charcoal, or preheat a gas grill to medium-high.
To make the Chimichurri onions, pour the bottle of World Harbors Argentine Style Chimichurri into a large bowl. Slice the red onion and separate into rings. Add the onions to the chimichurri in the bowl and toss to coat the onions completely. Pour the mixture into a 10 inch non-stick, fireproof skillet. Cover with a lid, and place on the grill rack. Cook the onion mixture for 15-20 minutes or until onions are very tender, stirring occasionally. Remove from the grill and set aside and cover to keep warm.
To make the patties, season the beef with the salt and garlic in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into six equal sized patties, shaped to fit the buns.
Brush the grill rack lightly with oil. Place the patties on the grill rack, cover and cook, turning once until done to preference, 5-6minutes on each side for medium. During the last few minutes of cooking, arrange buns, cut side down on the outer edges of the grill rack and lightly toast.
To assemble the burgers, place a patty on the bottom half of each toasted roll and top with a generous portion of the chimichurri onions, evenly dividing. Top with the remaining bun halves and serve. Makes 6 burgers.
Monday, July 14, 2008
Supermarkets and farmer's markets are usually overflowing with fresh berries this time of year. More often than not supermarkets are offering "buy one pint get one free" deals when berries are plentiful so it's a great time to stock up.
Friday, July 11, 2008
Farm fresh corn without question is one of the best things about summer. By the end of July, supermarkets and farm stands will be bursting with super sweet golden ears of corn. Here in the east corn is just becoming available and I couldn't wait to make something with it.
Thursday, July 10, 2008
I am so excited to announce I have joined a fun group of bloggers: The Barefoot Bloggers!
Wednesday, July 9, 2008
- Make sure you choose smooth skinned, nicely colored limes if you are planning on using the zest.
- Compare limes for weight in your hands, make sure you get one that feels a little "heavy" so you know it has a good amount of juice in it.
- If you are buying limes for a marinade or to make a sauce or dressing with be sure to pick up a few extra for those complementing cocktails.
Grilled Salmon with Cilantro-Lime Vinaigrette
1/4 cup cilantro leaves
1/3 cup extra virgin olive oil
1 tablespoon champagne or white wine vinegar
1 teaspoon lime zest
Juice of 1 lime (about 1/4 cup)
1 teaspoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound Wild Alaskan Salmon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Oil to brush the grill
To prepare the vinaigrette, combine the cilantro, olive oil, vinegar, lime zest, lime juice, shallot salt and pepper in a blender container or small food processor; blend until smooth.
Preheat a grill to medium high heat.
Sprinkle both sides of the salmon with salt and pepper. Brush the grill rack lightly with oil. Place the salmon on the grill skin side up and grill for 3 minutes. Using a large spatula, carefully turn the salmon over and grill for an additional 3 minutes or until desired doneness. Transfer the cooked fish to s cutting board. Carve into 4 portions. Drizzle the vinaigrette over the salmon to serve.
Yield: 4 servings
Tuesday, July 8, 2008
Hybrid fruits intrigue me. I remember touring the hydroponic gardens at Epcot a few years ago and the guide spoke of hybrid fruits and thinking that was so "futuristic". Well here we are 2008 and right in my local supermarket are pluots.
Monday, July 7, 2008
Lisa from Jersey Girl Cooks and Shannon from Writing as I Eat tagged me! I think it's fun to find out what other bloggers are like and how much you may have in common. Here's my meme:
1) LAST MOVIE U SAW IN A THEATRE? Made of Honor...cute.
2) WHAT BOOK ARE U READING? Chinese Cinderella
3) FAVORITE BOARD GAME? Scrabble
4) FAVORITE MAGAZINE? Food and Wine
5) FAVORITE SMELLS? vanilla and cinnamon
6) FAVORITE SOUNDS? My children's voices and "You've got mail"
7) TELL ME ABOUT FOOD. Food has a way of transporting you to special times in your life-like when I smell grilled cheese, it makes me think of my mother and my 4th grade science fair (she made me grilled cheese that day).
8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE? a cup of tea and where are my Puffins(my favorite cereal)
9) FAVORITE FAST FOOD PLACE? Ranch 1 Chicken-original chicken sandwich no sauce and if I happen to be out west (you lucky dogs that are) In and Out Burger (holy cow those are great fries!) I think I may write to them and ask if they would ever consider Connecticut for an east coast expansion-I alone would probably make it worth their while.
10) FUTURE CHILD'S NAME? I have been blessed with 3 and that's enough
11) FINISH THIS STATEMENT—’IF I HAD A LOT OF MONEY I’D...save it, grow it, share it.
12) DO U DRIVE FAST? No...oh well...maybe sometimes
13) DO U SLEEP WITH A STUFFED ANIMAL? No
14) STORMS–COOL OR SCARY? Cool...except for that time a lightning bolt hit the ground right next to my car-that was scary
15) WHAT WAS YOUR FIRST CAR? Green Dodge Omni (that makes me sound old doesn't it?)
16) FAVORITE DRINK? Starbuck's Venti Unsweetened Green Iced Tea
17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD…read more-I've always wished I could find more time to read more-there are so many classics I should read
18) DO YOU EAT THE STEMS ON BROCCOLI? Yetch...I find it hard enough to eat the tops, but I force myself because I know they are good for you.
19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE? I like my current color...but if I had to choose another maybe red-not an Anne of Green Gables red, but more like a Marcia Cross red.
20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN? Bronx, NY, Northport, NY, Wappingers Falls, NY, New York, NY, Columbus, MS, Niantic, CT, Garden City, NY, Glastonbury, CT
21) FAVORITE SPORTS TO WATCH? Baseball and tennis
22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU? She has a nice smile and great blog!
23) WHATS UNDER YOUR BED? a plastic bin with cooking magazines and probably a dust bunny or two.
24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN? Yes
25) MORNING PERSON OR NIGHT OWL? morning person
26) OVER EASY OR SUNNY SIDE UP? Over easy
27) FAVORITE PLACE TO RELAX? beach
28) FAVORITE PIE? apple-only homemade
29) FAVORITE ICE CREAM FLAVOR? Ben and Jerry's The Gobfather...if you haven't tried it run, don't walk to the supermarket for a pint!
So in turn I am tagging a few bloggers whose blogs I enjoy reading:
Julie from Peanut Butter and Julie
Catherine from The Dish
Birdie from The Saucy Bird
Don't worry if you can't play along. Or if you only have a little time , answer just a few of the questions. Have fun!
Thursday, July 3, 2008
I saw a quick little supermarket tidbit I wanted to share. If you live near a Shop Rite supermarket, right now until Saturday July 5th you can earn a $25 BP or Shell gas gift card by making $75 in qualifying purchases using your Shop Rite Price Plus card. Hey, with gas prices what they are, every little bit helps!
Wednesday, July 2, 2008
The last few days have been crazy, but I am happy to report that I now have a full kitchen. I cannot believe how long it has been since I've had an operational sink and cooktop. The oven and microwave were in a few weeks ago, but no cooktop or sinks because I needed to wait for the granite. But finally it's all here. Truthfully though, I have gone so long without them-I'm almost afraid to use them; they look so clean, so new...I'm not sure if I want to mess them up.