Food and Drink

6 Steps to Grill the Perfect Steak

posted by Jeff @ 9:08 AM 0 comments  

Roast Rack Of Pork With Grain Mustard Sauce

by: News Canada

(NC)—An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.

Serves 6 to 8

Ingredients

1 tbsp coarse black pepper 15 mL

1 tbsp chopped rosemary 15 mL

1 tbsp Dijon mustard 15 mL

3 garlic cloves

1 rack of pork

1 tbsp olive oil 15 mL

sea salt

1 cup white wine 250 mL

1 cup veal stock 250 mL

1 cup 35% cream 250 mL

2 tbsp grain mustard 30 mL

• Pre-heat oven to 325ºF (160ºC).

• Combine pepper, rosemary and mustard to make a paste.

• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.

• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.

• Roast for about 90 minutes, or until internal temperature reaches 150ºF (65ºC) on a meat thermometer. Remove and allow to rest for at least 10 minutes.

• Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.

• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.

• Slice meat between bones and pour sauce over.

Visit www.porkpeople.com for more recipe ideas.

- News Canada

posted by Jeff @ 5:35 AM 0 comments  

Easy to Make Guacamole Dip

by: Jan Kovarik

Easy to Make Guacamole!

You can make guacamole that people will rave about! It’s easy, and you don’t need any fancy kitchen utensils or appliances.

What You’ll Need To Have Ready

Assemble the following kitchen items:

• Cutting board
• Sharp knife
• A shallow-lipped dish or bowl, preferably with a flat bottom
• A potato masher, hand-held is better than an electric whipper

Ingredients (for one batch, feeds 2-4 people as a side dish or dip for chips):

• 2 Haas avocados*
• Fresh cilantro (usually comes in a small bunch or plastic bag in the produce area)
• 2 Roma tomatoes
• 2 fresh limes (not lime juice)
• Sour Cream (fat-free is OK)
• 1 package of Guacamole seasoning (Schilling, McCormick, or Lawry)
• Cumin (a spice)
• Your favorite salsa (homemade or favorite brand)
• Favorite tortilla chips

* Do not use green-skinned “Chilean” avocados. Haas (or “California”) avocados have a very dark skin, almost brown, and the skin has a “wrinkled” appearance. To select avocados that are “ripe” (ready to use), pick up the avocado, hold it in your palm (like you are holding a ball), and squeeze very gently, but with some pressure. The avocado should “give” a little (that is, not feel solid or too firm). If it is “squishy” (really soft), then try another one. Don’t buy too far ahead of time (I like to get them the day before). DO NOT REFRIGERATE prior to making the guacamole.

Making the Guacamole

1. Rinse the avocados. With a sharp knife, but avocado in half. There is a very hard “seed” inside the avocado, so after you’ve sliced it all the way around, grasp the two halves and “twist” to pull apart. You can scoop out the seed with a spoon, then scoop avocado flesh out of the skin and put in the dish or bowl.

2. Pinch off several leaves from the tops of the cilantro and rinse. Trim off stems. Cut through the leaves many times until as finely minced as possible. Scrape into avocado.

NOTE: Cilantro is very potent. Start with just a little bit. After the guacamole has been completely mixed, taste test. If you need more “zest,” then begin to add a little more cilantro and taste. Continue until you have the zesty flavor that is right for you!

3. Rinse the tomatoes. Cut in small pieces and then mince as finely as possible. Add to the avocado.

NOTE: I like to do the cilantro first, and then the tomatoes, without rinsing off the cutting board. This way, you can pick up all the cilantro flavoring that’s still on the cutting board!

4. Cut one lime in half. Take one half and squeeze most of the juice into the avocado.

NOTE: Limes can be very strong, flavor-wise. Start with just half a lime. If you need more of a lime flavor, after making the guacamole, you can squeeze in a little more juice. Be careful! Don’t add too much liquid to the guacamole or it will be too runny!

5. Spoon in a dollop of sour cream (about a soup-spoonful) into the avocado.

6. Open and empty the entire packet of guacamole seasoning into the avocado.

7. Add a “pinch” of cumin to the avocado.

NOTE: Cumin is a very strongly flavored spice. Add in just a little bit at a time until you have the right taste that’s best for you.

8. Add a spoonful of salsa (about a soup-spoonful) to the avocado.

Now that you have all the ingredients in one bowl, begin to mash (with your potato masher). Continue mashing until almost all of the avocado has been mashed smooth (that is, mash until only little chunks of avocado are left, some avocado will be thoroughly mashed like mashed potatoes).

Taste, using a chip that you are going to serve with it. Depending on your personal preferences, you can now begin to add small amounts of cilantro, lime, and cumin until you have just the right zestiness! If you go overboard on any one ingredient, you can offset with little pinches of sugar (add in a pinch at a time, mix well, and taste), until you have the perfect flavor.

Provides enough dip for 2-4 people. If using as a side dish to tacos, burritos, or fajitas, you might want to double the recipe so that you have enough for the side dish and as a dip for chips.

When To Make and How To Store Your Guacamole

You can make the guacamole ahead of time, although I recommend that you make it the same day that you are going to serve it.

Put freshly made guacamole in a glass dish or container, and refrigerate. If you are going to be refrigerating for more than 6 hours, add 1 teaspoon of reconstituted lemon juice, and mix in well. This will prevent the guacamole from turning brown.

When you are ready to serve, I suggest that you serve in a wooden bowl. Using a cut lime, smear the inside of the wooden bowl with just enough lime juice to wet the surface. Spoon in the guacamole.

For a festive touch, spoon a very small dollop of sour cream into the middle of the guacamole. Break off one or two leaves of cilantro, leaving enough stem so that you can push down into the sour cream (so that the cilantro leaves stand up). Then rim the outer edge of the guacamole with a little bit of freshly minced tomato.

Serve with chips or as a side dish to your favorite Mexican or Tex-Mex meal!

posted by Jeff @ 8:03 PM 0 comments  

Hosting a Wine Tasting Party

by: Benjamin Bicais

As your love and knowledge of wine grows, it is inevitable that you will want to share your revelations with friends and family. Hosting a wine tasting party is a great way to do this.

When planning a wine tasting party, some obvious questions about parameters arise. How many people should you invite? What types and how many wines should you pour?

It is my opinion that an informal gathering should be kept to 12 people or less. This ensures that conversation and dialogue will be much more conducive than with a larger group.

Blind tasting is the most fun and informative. Wrapping bottles in bags will negate past preferences and prejudices. You may be surprised what you "like" without access to the wine label.

Focus on a relatively specific style of wine. Within this framework, some variations should be considered. I recently hosted a wine tasting party where we tasted Napa Valley Cabernet Sauvignons.

To make it more interesting, we tasted two wines from Rutherford, (valley floor) two from Stags Leap, (east hills) and two from Mount Veeder (west hills). This was a pleasant and educational mix: a consistant varietal, but different styles from different regions. Another option is to taste the same varietal from the same region, but in different price ranges.

For the initial tasting, pour a small amount in each guest's glass. Refrain from pouring full glasses until every wine has been tasted to avoid the cloud of inebriation on the senses.

Provide some neutral flavored foods for your guests. Make sure this does not interfere or clash with the wine tasting. Don't serve blue cheese if you are tasting Pinot Blancs. Try bread or crackers and a mild, white cheddar or brie.

Paper and pencils are necessary for your guests to write notes and preferences. If you regularly taste with the same group, you may want to use a designated notebook as well as articulate some additional guidelines and procedures for the tasting notes. This will create and ongoing reference point and perspective as your tastes develop.

posted by Jeff @ 7:42 PM 0 comments  

Best Recipes: Strawberry Orange Smoothie

by: Donna Monday

Looking for a tasty fruit smoothie? Make this Strawberry Orange Smoothie in just a few minutes. It’s delicious and really good for you too. If you like strawberries and orange juice then this is a great fruit smoothie to have for breakfast or lunch.

Strawberries and orange juice are healthy and very nutritious so you’ll be getting a health boost when you drink this wonderful smoothie. Just add a little ice and some honey and you’ve got yourself a quick yummy drink.

Strawberry Orange Smoothie

• 1/2 cup chopped strawberries
• 1/2 cup orange juice
• 1/2 cup crushed ice
• 1/4 teaspoon honey

Directions

Combine strawberries, orange juice, ice, and honey in blender. Blend until smooth. Garnish with sliced strawberries.

posted by Jeff @ 6:22 PM 0 comments  

What is Fair Trade Coffee and Why Should We Buy It?

by: Serge Letaset

Today's society is very familiar with fair trade coffee, yet it is unclear whether the true meaning behind the economic, environmental and social impact of purchasing and drinking it is understood. In order to comprehend the full impact fair trade coffee has on our society, one must learn what it means.

A small number of large corporations around the world control the production, trade, and retailing of goods and services. These large corporations firmly influence free trade, which has become the primary detriment to trading fairly. Through determination, these corporations have successfully convinced the world's governments that loosening trade regulations and breaking down barriers to free trade will result in the rise of workers' wages and benefits with the expanding foreign market.

The competition between large corporations to obtain control over the global market has resulted in reducing their cost by cutting jobs, wages, and benefits to workers. Corporate profits leaving the country rather than being reinvested locally hurts the workforce as well. Government and corporations have written several agreements to protect the intellectual and property rights of corporations. However, agreements to protect workers' rights and the environment have yet to be enforced.

Coffee is a highly traded commodity in the world, second to oil. Over 25 million farmers and their families depend on it for a steady income. The fact that North American consumers pay $4 to $11 a pound for conventional coffee, which is the same coffee that is bought from coffee growers at $.80 per pound, clearly proves the coffee market is unfair. The involvement of the Fair Trade Organization has benefited these growers by helping them earn $1.12 to $1.26 per pound.

The Fair Trade Organization has been able to lower the cost by working directly with democratically run producer associations, worker-owned cooperatives, producers and growers. These efforts have resulted in the farmers and producers joining forces to achieve reduced costs, simplified credit access, fair pricing, fair working conditions and the ability to reinvest in the community.

Purchasing fair trade coffee means that you are giving a 'voice' to the coffee producers and farmers and empowering women and indigenous communities by returning the control of the coffee market into the their hands.

In comparing the cost of fair trade coffee to the traditional coffee, the elimination of the liaison between the growers has made the costs comparable. Even though the distribution costs of fair trade coffee is often higher in price than coffee purchased in the grocery store, the costs are equal to those of most gourmet coffees.

The controversy between corporations concerning equal pay and fair working conditions does not affect the high standards and quality of fair trade coffee. Coffee that is grown for the fair trade market receives a higher recognition in today's market place. This is due to the coffee being developed organically (free from pesticides and herbicides). Consumers benefit from the indefinable reward of knowing their contribution helps the workers to defeat the corporations.

During your next visit to the grocery store, look for the Fair Trade Certified logo. This logo symbolizes that the Fair Trade Federation (FTF), which upholds the fair trade standards by requiring its members to meet strict criteria in order to achieve fair trade status, has licensed the product. Encourage your friends, family, and co-workers to purchase fair trade coffee on their next trip to the market. From the grower to the consumer, we all receive the benefits that fair trade brings to the community.

posted by Jeff @ 6:17 PM 0 comments  

Learn To Deal With the Wine Steward in Restaurants

by: Gusatore Delluva

Ordering wine in restaurants is an essential step in 'enjoying your dining experience. You will find that there 'are two types of restaurants serving wine: simply, those 'that have a poor wine service and poor wine selections, 'and those that provide a knowledgeable and helpful wine 'staff, and stock favorable wines.'

When faced with a restaurant with a poor selection of 'wines or a server with no knowledge of wines, your best 'bet will be to order something you recognize. Even bad 'restaurants usually stock some familiar names that you can 'rely on and that you know are worth the money.'

A wine list doesn’t have to be lengthy in order to be 'good. Restaurants that take pride in their wines hand pick 'them to compliment their menus so you are likely to have a 'good match with your meal. Another alternative is enjoying 'wine by the glass instead of by the bottle. Better 'restaurants will offer this choice as well as quality 'house wines. Their staff should be well informed, helpful, 'and respectful of your choices. They should also be 'willing to replace any wines that are not up to par.'

Decide on your price range before ordering, and consider 'what type of food you will be eating If you let your wine 'steward know what you will most likely be ordering, he or 'she can help you make the best choice. You may want to 'inform them that you are having, for example, a seafood 'dish and that you enjoy something dryer. With this 'information, they may be able to recommend a nice 'Chardonnay in your price range Selecting your wine should 'not be intimidating and a good wine steward should be able 'to help you make a good decision if you ask.'

There are certain formalities that are involved in serving 'wine. Though they are mostly formalities, they are done 'for a reason and you should be aware of each step in order 'to recognize good wine service.'

The first thing that will happen is that your wine will be 'retrieved, brought to the table, and presented to the 'person who ordered it with the label facing out. This 'allows for verification that the wine is the correct 'bottle and vintage. '

Next, you will want to check the temperature of the bottle 'with your hand. This will enable you to determine if your 'wine is too warm or too cold. If you find that your wine 'is not the correct temperature, you can request an ice 'bucket to chill it for a few minutes, or you can leave it 'to sit at room temperature to warm it up a bit Once you 'are satisfied with the temperature, you can let the 'steward know you are ready to be served. Most likely, 'this will not be necessary in a better restaurant'

Once the bottle has been opened, the cork will also be 'presented. Though it is not necessary to smell the cork, 'you may want to do so to check for a moldy smell, which 'could indicate that the wine is tainted. Squeezing the 'bottom end of the cork will allow the small amount of wine 'there to be properly sensed.'

Whether or not you have chosen to sniff the cork, the 'waiter will pour a small amount into a glass to be tasted. 'This is to determine whether or not the wine is acceptable.'That is not to say that you should use this opportunity to 'decide if you like the wine, but only to make sure that 'the wine is not flawed. Before you taste it, though, you 'should also evaluate the wine using other senses.'

How does the wine look? Is it bright or is it cloudy or 'murky? If it is cloudy, notice if it is from sediment. Red 'wines tend to develop a dark deposit over time, which can 'be relieved with decanting. Reds that are not as old 'should not have a brownish tinge and white wines should 'look pale to yellow. Pieces of cork in the wine are not 'great, but they do not make the wine faulty. White 'crystals on the cork are caused by tantrates, which are 'natural deposits in white wine and are also not signs of 'bad wine.'

How does this wine smell? There are a few tell-tale signs 'that a wine is faulty. If it has a sherry-like smell, it 'may be a sign of oxidation. If the wine smells like 'vinegar, it will most likely taste like vinegar. Rotten 'egg smell is a sign of fermentation and faulty 'wine-making. A moldy or musty smell may indicate that the 'cork is bad and the wine will have a dull taste. The smell 'of sulphur (like a burning match) it is not necessarily a 'bad sign. Wineries sometimes use sulphur-dioxide to ensure 'freshness and it may be absorbed into the wine over time. 'This smell should lessen after standing for a few minutes.'

The purpose of swirling your wine is to release the aroma. 'After smelling the wine, you can taste it.'

Once you have used these methods to determine that you 'have selected a good wine, you should signal to your wine 'steward that you are ready to be served. They will then 'serve your party in a clock-wise fashion, ladies first, 'and ending with your glass.

posted by Jeff @ 6:16 PM 0 comments  

Blended and Varietal Wines

by: Darby Higgs

Novice wine lovers soon come across the concept of blended and varietal wines. The two questions that spring to mind are, “what does it mean?” and “does it matter?”

At the basic level, the difference is quite simple. Varietal wines are made from a single grape variety, while blended wines are made using two or more. The most obvious example is the difference between the two great red wine styles of France. Burgundy red wine is composed of the single variety Pinot noir. Bordeaux red wines are most often blends of up to five varieties, Cabernet sauvignon, Cabernet franc, Merlot, Malbec and Petit verdot. There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.

So much for theory. The distinction between varietal and blended wines is less clear in practice. Many varietal wines are made from blends of wine grown in several regions. Australia’s iconic Grange is such an example. Each year hundreds of samples from many vineyards are tasted and evaluated before the final blend is decided upon. The result is a blend of regions, rather than varieties.

Many more modest Australian wines with lesser claims to fame are also regional blends. The process of selecting the blend is similar but much more simplified. The clue on the label is often the words “wine of South Eastern Australia”. This is almost as general a statement that you can get about the origins of an Australian wine.

Some wines made from a single variety are blends of several different vintages, but this is quite rare for table wines.

While on the topic of labels, you should be aware that many wines bearing a single varietal name can legally contain up to fifteen percent of other varieties. If the wine is labelled as a blend, then the variety with the largest percentage composition should be named first, for example wine labelled Cabernet Merlot, should contain a greater percentage of Cabernet than of Merlot.

Our second question is “does it matter?” Well, if you find a wine that you enjoy and it is a blend, then you should continue to drink it.

However if you wish to extend your wine knowledge and thus enhance your wine experience you should try varietal wines whenever possible. There are hundreds of varietal wines available, each with a special subtle difference waiting for you to discover.

posted by Jeff @ 4:47 PM 0 comments