under the apron - july, 2014
DESCRIPTION
Dish the delish as with Under the Apron as we offer you some hot grill recipes to go with your summer; meet some local heroes who fight fires and compete in a "throwdown" for charity and see what our Stealth Mom is up to this month.TRANSCRIPT
UNDER APRONTHE
Kickin ’ It: Summer of 2014Kickin ’ It: Summer of 2014Kickin ’ It: Summer of 2014
Hot off the Grill Heroes Cook
On the Farm
Stealth Mom
July is time for me to chill out, in every way. Too bad here in the U.S. we don’t get to take a month-
long vacation, like they do in Europe and other parts of the world.
But just because we all need to keep working, it doesn’t mean we need to ignore the perks of hot
weather.
I like to keep it simple in the summer, and often cook outdoors or bring the sunshine inside my
I also get to share with you something that truly deserves the word “revolutionary”.
There is a food company that cooks real food - and natural food - for your pets. Now, along with
a major natural supermarket, they’ve taken their fresh food for pets concept to even even higher
standard.
Did I actually eat that food? Find out - in this month’s issue of Under the Apron.
This month, we offers some fun ways to win contests too, so check out our interactive ideas on
these July pages.
Due to popular demand, and over 600,000 readers in June via both the Apple free App and the
online version, my own daily newspaper, TheJerseyTomatoPress.com, is building a special web page
to offer you an online version of Under the Apron.
Remember: if you want to share some tips about food trends, your
favorite cafe or spot, or even a new idea, email us at UndertheApronNYNJ@
gmail.com.
So kick off those shoes, grab a cold drink, and check out some new
ideas, classic summer cooking with a twist, and a trip across the borders.
Enjoy!
UNDER APRONTHE
Hot Off the GrillHometown Heroes Grill it Best
Best Friends - Meet Real FoodReal wholesome food for your best (pet)
friends
The Unstoppable Sea Urchin TakeoverA trend with sea-legs.
Under the Apron Social Media
Like us on Facebook.
Follow us on Intagram.
Check our Blog.
FRESH PICKSCheck out the hottest
new food trends.
AN ITALIAN IN THE (KOSHER) KITCHENJoin Diane Lilli as she
cooks a traditional family
favorite with a surprising
ingredient.
KIDDING AROUND: CHILDREN’S CHOICE
Kids boss us around in
the kitchen.
NATURAL AMERICAN
The folks at French’s ®
had
their chefs come up with
some simple yet lucious -
and healthy - recipes.
JULY 2014
In This Issue
In Every Issue
DO ME RIGHT
AMERICAN DONUTS
Sometimes a donut is all that you need.
Really.
FROM DARKNESS INTO LIGHT AMERICAN MICRO DISTILLERIES LIFT THE SPIRITS OF BROOKLYN
Still waters run deep: Brooklyn Gin Joints
ON THE FARM
The American Dream is alive and well at
Homestead Farms.
Editor in Chief Diane Lillli
Art DirectorAri Pramagioulis
Media Consultant/PR DirectorStacey Bender
Bender Group Pr.
Contributors
Nathan Heggem
Jaime Rochelle Herndon
Monica Johnson
Melissa Kravitz
John Marshall
Under the ApronP.O. Box 16Caldwell, NJ 07006
Visit us at our special
section at:
www.thejerseytomatopress.com
All Rights Reserved
Under The Apron Staff
STEALTH MOM EPISODE 2
THAT’S NO SHARK IT’S MY CHEESE AND A MOVIE!
Nathan Heggem offers an
unusual and potent pairing. Are
you ready to enjoy the bite?HOT HOT HOT
Diane Lilli grabs the hot sauce - from
Frank’s® Red Hot®, naturally - and serves
up some sizzling food for the family.
FAIRWAYMARKET.COM
DOWNLOAD THE FAIRWAY APP
Celebrate your independence from the ordinary - picnic-style!
PLAZA 46 SHOPPING CENTER1510 ROUTE 46 WESTWOODLAND PARK, NJ 07424973.339.51038AM-11PM Every Day
Follow us on
New JerseyFresh Blueberries /$53PINTS
FOR
Blueberry Pie
Catering
Ingredients3/4 cup sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon margarine or butter
PreparationHeat oven to 425°. Prepare pastry.
Mix sugar, flour and cinnamon in large bowl. Stir in blueberries.
Turn into pastry-lined pie plate. Sprinkle with lemon juice. Dot with
margarine. Cover with top pastry that has slits cut in it; seal and
flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent
excessive browning. Remove foil during last 15 minutes of baking.
Bake 35 to 45 minutes or until crust is brown and juice begins to
bubble through slits in crust. Cool in pie plate on wire rack. Serve
warm if desired.
LOVE LOCAL? ARE NEW JERSEY GROWNARE NEW JERSEY GROWN75% OF OUR VEGETABLES75% OF OUR VEGETABLES
Serves 8
we CARRY 53 different varieties of vegetables from Jersey. We’re proud to support local farmers, and proud to bring their bounty to you:ArugulaBasilBeetsCabbageSavoyChinaNapaBok ChoyCilantroCollard GreensDandelion
DillSwiss ChardEscaroleChicoryMustardKaleKohlrabiLeeksMintChivesParsley
RadishDaikonSquashTurnipsPicklesCucumbersBell PeppersCubanelleAnaheimHabaneroJalapeno
PoblanoSerranoSpinachGrapeTomatoes Beefsteak TomatoesFava BeansPeasWhite Bulb OnionBasil
OreganoRosemarySageTarragonThymeBoston Lettuce Green Leaf LettuceRed Leaf LettuceIceberg Lettuce Romaine
MARINATED, JUICY, FRESH AND READY TO PLEASE!
MARINATED KEBABSNothing is more delicious andconvenient than marinated meatand vegetables on a stick.
SEAFOOD & MOREJumbo shrimp cocktail
1.25-1.5lb lobsters lemon and butter
Clams
Mussels
Chorizo
8-10 guests $275
16-18 guests $525
For more information, call or email:Aggie Solej - [email protected]
25 guests $725
50 guests $1375
75 guests $1995
100 guests $2595
SIDESCorn on the cob butter
Red bliss potatoes
Coleslaw
Baguette
New England Lobster Bake
MARINATED BONELESSCHICKEN BREASTReady-to-cook, fresh cuts of bonelesschicken breast that everyone will enjoy.
FRESH AND FIT, READYTO DELIGHT!We also carry a variety of ready cook marinated seafood delicacies from whole fish to fillets.
FROM DARKNESS INTO LIGHT
American Micro Distilleries Lift
Something big is
happening in Brooklyn.
It’s at once innovative and
traditional, under the table and
above board, its process is violent
and monastic. Its genesis is not in lines
of computer code and a desire for absolute
market control, it is born from the passion of
men and women who have le! careers and stepped
out from the shadows of a once-illegal hobby. It is
Brooklyn Micro Distilling, and it’s working. John
Marshall takes you on a tour of the reborn, hot
world of micro distilleries.
by John Marshall
I don’t need a secret handshake,
but I almost wish I did. It’s 8 am in
Greenpoint, and I’m here to see Steven
and master distiller, respectively, of
Greenhook Ginsmiths. The operation’s
legal thanks to an affordable new
license in New York that has sparked
the birth of many micro distilleries in
the city’s most populous borough –
but there’s still a clandestine air about
it all when the master distiller steps out
from a loading bay beside the door.
and craftsman, and if it weren’t for a
few worn notebooks on a table nearby,
I’d have been convinced every bottle of
gin was a product of pure instinct and
a discerning tongue alone. “A smooth
spirit is all about making good cuts,” he
tells me. A distiller needs to constantly
taste the yield to know where the
‘heads’ (a poisonous alcohol that is
the ‘hearts’ – the good stuff – begins.
Even then, when the hearts are done,
it’s time to cut the tails: a little more
poison that tries to hide out in the
bottom of the barrel.
“Heads are what made people go
says while he explains the operation
of the still to me. “Because distillers
didn’t know what they were doing.”
sight.
A secret handshake would’ve
era, and that may have felt cool for
a moment, but the truth is that the
coolest thing about Brooklyn Micro
Distilling is that it’s on the up and
up. Legality gives these spirit makers
the freedom to focus on perfecting
their recipes and to experiment with
techniques that haven’t been used in
New York in a hundred years.
“A secret handshake would’ve
prohibition era, and that may
have felt cool for a moment,
but the truth is that the coolest
thing about Brooklyn Micro
Distilling is that it’s on the up and
up. Legality gives these spirit
makers the freedom to focus
on perfecting their recipes and
to experiment with techniques
that haven’t been used in New
York in a hundred years.”
- John Marshall
NY State’s affordable license has sparked the explosion of micro-distilling in Brooklyn.
Greenhook’s Beach Plum Gin at their Greenpoint distillery.
it’s not – they just don’t want people
highly trained, DeAngelo and the other
distillers interviewed for this piece are
self-taught, so there’s more than just
wit in his statement. But if it’s not
specialized training or a degree, what
does it take to be in this business?
The distillers I spoke to all come from
varied backgrounds and former lives:
a couple former Wall Street workers, an
architect and the writer of a successful
dating blog all call distilleries their
and perhaps most of all the beautiful
toil of good work, or, as Bridget Firtle
The Noble Experiment.
Successful Micro Distillers are
craftsman with a passion for their
product. Firtle, the sole proprietor
of The Nobel Experiment answers
quickly when asked if she’s worried
about failure, “Failure is not an option
for me. I think this is going to be great
every single day.” Jack Summers,
whose Sorel distillery in Red Hook was
destroyed by Hurricane Sandy says,
“You can only do this if you’re out of
your mind. Every single day there are
impossible things to do and I wake up
and do them.” And Colin Spoelman,
from King’s County Distillery in the
Brooklyn Navy Yard even rents a
ZipCar once a week to make sure his
deliveries get where they need to be.
G R E E N H O O K GINSMITHSArtisanal GinGreenpoint, Brooklyn, New Yorkwww.GreenhookGin.com
KINGS COUNTY
Jack Summers’ Sorel set up in Red Hook.
Greenhook’s custom-made copper still.
Micro Distilling then, is about self-reliance, and while
it may be hard to innovate with techniques that have
been with us for hundreds of years, their products are
certainly exciting and, refreshingly, tangible. There’s
no touch screen between you and a bottle of King’s
County or Sorel, you don’t need to pay a little extra for a
drink without an advertisement. Every glass and warm
feeling, and even the occasional mid-week hangover is
a communion with these distillers who sweat out days
next to their stills, race around the city on sales calls,
and lay awake at night hoping that what they’re doing
is right. Brooklyn craft booze is a toast to everything
that makes the city great, a liquid embodiment of the
idea that dreams can be made here with your own
two hands if you’ve got the strength to work them.
Spoelman or Summer’s dreams might loosen you up
dreamer beware – if you long for your own distillery,
make sure you’re in it for the right reasons).
“It’s become a bit of a gold rush,” says DeAngelo. “All
kinds of knuckleheads are putting stuff out in a hurry,
trying to make a buck. I’m surprised some of them
haven’t been weeded out yet.” Spoelman thinks part
of his duty as a whiskey maker is to challenge some
of the gimmicky myths that have traditionally marketed
small batch whiskey, “The water makes no difference,”
he says, “the nature of distilling is to remove the water.”
He thinks there should be, “Less of an emphasis on a
and creative discussion of variety.” So don’t be fooled,
you need more than a cool looking bottle, ingredients
from a trendy source and a dream of seeing your name
in the paper to make it in this business.
Something big is happening in Brooklyn. It’s at
once innovative and traditional, under the table and
above board, its process is violent and monastic. Its
genesis is not in lines of computer code and a desire
for absolute market control, it is born from the passion
of men and women who have left careers and stepped
out from the shadows of a once-illegal hobby. It is
Brooklyn Micro Distilling, and it’s working.
Are you a creative mixologist?
Tap here to send us your favorite drink recipe by posting it on our Facebook page. Every month, one winner will win drinks for
two, courtesy of Under the Apron.
Editor Diane Lilli takes a bite out of dog food - but this is no ordinary culinary adventure.
Meet the REAL food cooked for your pets - affordable, fresh and wholesome. But don’t look for it in your pet food aisle - instead, check out those cool Freshpet refrigerators!
Best Friends - Meet Real Food
Full disclosure: I ate dog food
and I liked it! But the hidden
agenda here is that the dog
food I ate - turkey bacon - was
made by a company that has
created a natural foods, real food
dog business - and that turkey
bacon? It was just as delicious
as the one I buy in the “people”
section of my supermarket. It was
real food - totally, wonderfully,
authentic food.
A few weeks ago, I visited
the moment I walked in, I was
work of art or a humorous yet
the staff loving their own pets.
In front of me were large, glass
covered refrigerators, bringing
home a very moving point: their
products are real food, natural
and wholesome.
From dog food to cat food to
ice cream, these cool looking
packages were inviting.
But most importantly of all, just
like their open refrigerated cases
and unlike most other dog food
companies, at Freshpet there is
nothing to hide.
My own dog eats most of
what I cook every meal. This is
not healthy, and it certainly is
not practical. Turns out my love
for him helped create a cycle of
picky eating, and when I need to
travel or be out late, he won’t eat.
Freshpet has been on my mind
for months. I kept seeing their
brighton stores - and read those
packages to see their ingredients.
Freshpet only uses high quality
with fresh vegetables and fruits –
corn, wheat or by-products.
Now, they have announced a
major partnership with Whole
Foods Market.
With the launch of this line
called Nature’s Fresh, available
exclusively at Whole Foods
Market, the world of dog food
just jumped up higher than my
10 pound dog - and that’s pretty
high!
“We are excited to introduce
a cutting edge alternative to
conventional pet food that can
really make a difference in pets’
lives, ” said Liliana Bolton, Vice
President of Natural Sales for
Freshpet. “We know we feel
better when we eat fresher, less
processed foods, and our pets
hear stories from pet parents
every day about how feeding our
fresh, real food has helped make
their pets happier and healthier.”
I love my dog. So I will not feed him that horrible smelling stuff marketed everywhere
as “dog food”. But I don’t have the time to cook food for him every day - and it’s
not as healthy for him either. Take a trip with me to the coolest, most revolutionary
pet food company in existence today: Freshpet.
Nature’s Fresh dog and cat
food recipes were developed
using the same standards Whole
Foods Market uses to select
their human food offerings. The
simple, all natural meals use
locally sourced, fresh ingredients,
including humanely raised and
vegetarian-fed poultry with no
antibiotics or added growth
hormones.
The ingredients are delivered
daily to the Freshpet Kitchens
in Bethlehem PA and made
in small batches, supporting
local farmers while responsibly
sourcing ingredients and
ensuring a standard of quality
that most other companies can’t
guarantee. The foods are gently
pasteurized and then quickly
cooled to maintain the essential
vitamins and nutrients found
in the ingredients. That is why
Fresh in the refrigerator and not
on the shelf.
“At Whole Foods Market, our
shoppers trust us to provide
the highest quality products
possible for their whole family,
including their pets,” said Dwight
Richmond, global grocery
purchasing coordinator for Whole
Foods Market. “They know their
four-legged loved ones count
on them for the right nutrition,
and we’re excited to deliver new
options with a fresh taste that
keeps tails wagging.”
As I sat with the energetic,
happy pet owners who work at
Here, a photo of some of the many pets and members of the staff member’s family who work at Fresh
Want to give your pet a Fresh Start with Fresh Pet?
Silver Medalist Gus Kenworthy is
giving the Sochi Pups a second
chance at life with fresh, real food
for pets. We believe in the power
of fresh food to help kick-start
a happier, healthier life for this
deserving trio. Follow their journey
and learn how you can give your
pet a fresh start, too.
See more by tapping here.
to open up the different types of
food. It was revolutionary.
Every single package opened
and other foods, like chicken.
They smelled heavenly, like
a dinner you may cook and
refrigerate and nothing at all
like that other dog food sold in
stores. I was beyond delighted.
Turns out the recipes created
for this modern, healthy fresh pet
food company were designed
by both people-chefs and pet-
experts, such as co-founders
Scott Morris and Cathal Walsh.
After all, we all know you really
can’t feed your pets the same
meals humans eat - since they
have their own dietary needs.
Their healthy options are cooked
at their very own Freshpet
kitchen. While other dog foods
use “extruded” i.e. fake bits and
horrid bits of foods/bone etc.,
Freshpet uses whole foods, fresh
ingredients, real vegetables and
whole grains.
I took home their slice and
serve rolls and some bags of
turkey bacon (not for me, really!)
and single service tubs along with
a package of their diced chicken
with carrots and spinach. And, I
also took home some cat food -
since we have cats now as well.
At home, my dog leapt up to
greet me, as usual. I put a serving
of the diced chicken recipe in
his bowl, and stepped away. I
sniffed it - and looked at me as
if to say “Can I eat this?”. By the
time I had counted to 25, he was
eating. I sat down. He ate every
bite.
I repeated this for about 4 days,
then opened up one of the new
Nature’s Fresh rolls, slicing up the
pieces. Again, I watched and
waited and was rewarded. This
time it too 34 seconds (okay, I
am being neurotic here) but the
point is my dog ate it all, the
And that package of turkey
bacon? I did not hog it - and my
little one ate it with relish.
I always knew my darling dog
had good taste.
Check out any of the Freshpet
food choices. I highly endorse
them - and thank them for their
natural wholesome goodness.
As per their ingredients, in every
pound of Freshpet food you will
liver and 1 ounce of egg and 18
essential vitamins and minerals.
Welcome to the pet food
revolution!
MAJOR FRESHPETACHIEVEMENT
Freshpet has passed the GAP standard.
charitable organization founded in 2008,
brings together farmers, scientists,
ranchers, retailers, and animal
advocates—a diverse group with the
common goal of improving the welfare of
animals in agriculture. This program, the
5-step Animal Welfare Rating Standards,
recognizes and rewards producers for
their welfare practices, promotes and
facilitates continuous improvement,
and better informs consumers about
the production systems they choose
to support. As of May 1, 2014, the
5-Step program includes 2,406 farms
and ranches that range from Step 1 to
Step 5+ and raise more than 147 million
animals annually.
To learn more about the Global Animal Partnership, tap here.
This month, writer Monica Johnson gives Under the Apron a glimpse of farm life, and how sustainable living leads
to great food and a close knit family.
What’ s Under YOUR Apron?
REINVENT THE MEAL WITH ALL NATURAL, READY TO SERVE
MANISCHEWITZ BROTH.
Go to www.manischewitzbroth.com for great recipes, and more.
For over 120 years,
Manischewitz has
been a trusted
brand providing
families with delicious,
premium kosher soups and
many other specialty foods
including matzo, macaroons,
Tam Tam® crackers, noodles
and gefilte fish. When we
decided to introduce a line
of all natural, ready to serve
broths, we started with a
treasured family recipe
and used only the finest
ingredients to
produce broths
that were made
like homemade
to taste like homemade.
We wanted our chicken and
beef broths to set a new
standard, so we started with
real kosher chicken and beef, all
natural spices
and vegetables
and slow cooked them
in small batches to guarantee
a superior product. All
Manischewitz broths are
produced under the
supervision of the , the
world’s most recognized
and respected kosher
certifying organization.
The result is an all natural
line of broths that delivers
exceptional flavor as the
base for soups or as a key
ingredient in your favorite
recipes, including brisket,
turkey, rice and gravy.
For your added convenience,
these delicious broths are
packed in easy
open cans and
re-sealable, easy
pour cartons,
and are available in Chicken,
Beef, Reduced Sodium
Chicken, Vegetable, and
Turkey varieties.
New All Natural Manischewitz
Broths -- made like
homemade to taste
like homemade.
U
HOT OFF THE
off in New Jersey a few weeks
ago was a dream come true for
anyone who showed up hungry -
or thirsty - and wanted to savor
some gourmet BBQ prepared
right in front of the Fairway
Market in Paramus. This cook-
charitable market, and every year
Day to prepare and cook dishes
aimed to wow judges, hoping
which is not only a giant trophy
armed with bragging rights but
also a gift card for the squad and
a major donation for a charity of
their choice.
idea, for many reasons, and not
known for their culinary skills.
cuisine they create,” he said. “We
really enjoy shining the spotlight
on them and their grilling expertise
and giving the community a
chance to meet and greet these
local heroes. Plus, it is all done for
a good cause, making the event
so meaningful and important.”
Paramus, Ridgewood, Park
Ridge and Hackensack New
Jersey competed for that coveted
smell along with some delicious
bites for the public to enjoy as
well.
Fairway, besides donating a
free day for many, along with all
also does something unique
for the winner’s favorite charity.
A shopping night is planned at
Fairway Market on Wednesday
July 16, where the charity chosen
by the winner will get 25 percent
of the proceeds from that night’s
sales.
The charity chosen by the
“Tomorrows Children Fund”,
via Hackensack University
Medical Center. The “Tomorrows
Children’s Fund” was founded by
a group of committed parents to
help their own children and others
deal with cancer and other serious
blood disorders. Sadly, cancer is
Photographs courtesy of Chris Cassidy.
Photographs courtesy of Chris Cassidy.
A view of some of the decadent ribs grilled fresh at this wonderful event in New Jersey.
Photographs courtesy of Chris Cassidy.
the leading cause of death for
children and adolescents. This
year, about 15,780 children in
the U.S. will be diagnosed with
cancer.
This hot afternoon event felt like
much more than a cook-off, and
truly a slice of Americana. There
was face painting, free drinks,
free fresh grilled hot dogs and
bags of chips courtesy of Fairway
Market, gift giveaways, a special
table set up with health experts
from Hackensack Medical Center
including a blood pressure check,
a DJ spinning dance tunes, a live
performance of the amazing and
singing, sexy vintage American
Bombshells, and four competing
free fresh ingredients donated by
Fairway.
This year, the secret recipe
twist was to use Fairway’s black
”something” you can add to
omelets, but a heavy hand is not
what you are aiming for, and the
trick with this stunning ingredient
is to use it lightly.
Four judges, frequent Fairway
market Chef Jesse Jones, Jersey
Bites’ own Terry Krongold, Mel
Fabrikant of the Paramus Post
and Brandon Goldstein from the
Bergen County Magazine sat
in the hot seat - and had to do
burgers, chicken and ribs. The
judges, who all said they came
hungry, paced themselves as
each serving was presented, and
place before them.
And what a presentation it was -
with secret recipes, including their
own secret rubs and ingredients
and even presentations.
The burgers were all juicy,
perfectly charred and addictive.
But my favorite was the one that
offered a Jersey twist: a burger
with Taylor Ham, cheese, and even
a Maple chip topping it, inside
a bun. Wow. This concoction
Shortway, a 28-year old inspired
When this reporter spied his
eggs frying on a cast iron pan on
top of his hot grill, I was hooked.
“I wanted to do something
that would stand out,” he said,
preparing for the contest. “This is
a sandwich all my friends would
love.”
For the chicken entrees, each
breast, either in a BBQ sauce or
prepared with side dishes such
as fresh couscous and grilled
zucchini, prepared on the grill.
A shopping night will be held
Ham, cheese, and even a Maple chip topping it, inside a bun. Wow. This concoction was
Photographs courtesy of Chris Cassidy.
at Fairway on July 16 where the
charity chosen, will get 25 percent
of the proceeds will go to the non-
Each chicken entree had a
different twist: one was simply
another was served on a stick with
what tasted like a peanut-infused
sauce and another was covered
in a light sauce with scallions. The
chicken with BBQ sauce, served
with a grill cooked causes and
zucchini, was my favorite, and
prepared by
For the piece de la resistance
the ribs came out. There is no
way to pick a favorite for me here,
since each one was decadent
and outstanding. The Park Ridge
ribs were a 10 napkin meal, and
well worth the messy eat, since
each bite was tender, moist and
memorable. But all the ribs were
fantastic, and I have no idea how
the judges decided who to choose
this year. When I did my own blind
test, surprisingly, the same young
Taylor Egg, egg and burger chef
that were lightly covered in s sauce
and more dry - and crisp - on the
outside but somehow totally moist
and tender inside. Wow.
In the end, though it was a close
race, the winner was the very
by their daring Taylor Egg, cheese
burger and uber-tender ribs.
Congratulations to all of these
hard working heroes, and their
causes, and to Fairway Market,
for once again supporting our
communities with free fun events,
charity and a healthful approach
to life here in the tri-state area.
And, most of all, a big shout out
from coast to coast.
Taylor Ham, Egg, & Cheese BurgerAn original creation by
INGREDIENTS80% Lean Ground BeefTaylor HamPepper Jack CheeseEggsMaple & Bacon Flavored Potato Chips
Salt & PepperOlive Oil or Canola OilCooking Spray
DIRECTIONS1. Form the beef into about a ¾ inch burger patty. Brush the burger
with oil and season both sides with salt and pepper.2. Heat the grill to high and grill the burger until golden brown (About 3
3. Grill the Taylor Ham for 2 minutes Per side.4. Add the cheese to the burger and close the lid of the grill until the
cheese is completely melted.5. Take the burger and Taylor ham off the grill and let it rest .6. Turn the heat down to medium and put a cast iron pan directly onto
the grill & spray with cooking spray.7. .Fry the egg for a few minutes so that the Yolk is still a little runny.8. 9.
by the burger, then the egg. Sprinkle the egg with Salt & Pepper. Top
ketchup or chipotle ketchup.
Summer time is easy going, and the last thing you want to do is mess with a complicated recipe or stand over a hot stove. The folks at French’s®
had their chefs come up with some simple yet lucious - and healthy - recipes.
Under the Apron loves the low-key and yummy meals, from a company that knows mustard - and is an American icon. Thanks, French’s®!
AMERICAN NATURALSUMMER GRILLING
American Natural
SUPER JUICY CHICKEN Prep Time: 0 minutes
Cook Time: 20 minutes
Servings: 4-6
INGREDIENTS:3 lbs fryer chicken, cut into 8 pcs
½ cup FRENCH’S® Classic Yellow® Mustard
3 tsp McCormick® Grill Mates® Montreal Spice
INSTRUCTIONS:1. PREHEAT grill to medium heat
2. PLACE chicken pieces on large plate and coat
both sides with FRENCH’S® Classic Yellow®
Mustard. Sprinkle Montreal Spice on.
3. GRILL over medium heat for 20 minutes till juices
run clear or 160F internal.
GRILLED HERBED VEGGIE SANDWICHPrep Time: 25 mins
Cook Time: 5 mins
Serves 4
INGREDIENTS:1/4 cup olive oil
1/4 cup FRENCH’S® Classic Yellow® Mustard
2 tsp Chopped fresh basil
3 cloves Garlic, minced
1/2 of a small, eggplant (about 3/4 pound)
1 medium, zucchini
1 large, red onion
2 large, ripe plum tomatoes
1 large, red bell pepper
8 slices Mulitgrain sandwich bread
INSTRUCTIONS:1. Combine oil, mustard basil and garlic in small bowl.
2. Cut eggplant and zucchini lengthwise into 1/4-inch
thick slices. Cut onion and tomatoes crosswise
into 1/2-inch-thick slices. Cut red pepper length-
vegetables on platter. Baste with reserved mustard
mixture.
3. Place vegetables on oiled rack or vegetable bas-
ket. Grill over medium-high heat 3 to 5 minutes
or until vegetables are tender, basting and turning
once.
4.
remaining 4 slices of bread.
American Natural
TROPICAL SHRIMP & MANGO KABOBSPrep Time: 15 minutes
Cook Time: 0 minutes
Serves 4
INGREDIENTS:1 lb raw large shrimp, shelled and deveined
3 tsp FRENCH’S® Horseradish Mustard or
FRENCH’S® Classic Yellow® Mustard
1 tbsp grated orange peel
1 large ripe mango, peeled cut into 1-inch chunks
(see tip below)
1 red bell pepper, cut into 1-inch pieces
4 green onions, cut into 1 1/2-inch pieces
INSTRUCTIONS:1. Place shrimp into large resealable plastic food
storage bag. Combine mustard, oil, juice, and
2. Alternately thread shrimp, mango, bell pepper and
onions onto skewers*. Place skewers on oiled
rack. Grill over high heat 7 minutes or until shrimp
are opaque, turning and basting once with mustard
mixture. Discard any remaining marinade.
Tip 1: Works great on ribs, brisket and pork
shoulder to protect and tenderize over low and
slow barbecuing.
Tip 2: Substitute 2 ripe peaches, cut into chunks
*If using wooden skewers, soak at least 30 minutes prior to use.
American Natural
GRILLED SNAPPER WITH DIJON SAUCEPrep Time: 10 mins
Cook Time: 10 mins
Serves 4
INGREDIENTS:/4 cup FRENCH’S® Dijon Mustard
1/3, cup light mayonaise
2 tps orange juice
2 tps lime juice
1 tbsp each grated orange and lime zest
1 tps minced green onion
Salt, pepper and paprika to taste
INSTRUCTIONS:1. Combine mayonnaise, mustard, orange and lime
juices, orange and lime zest, and scallion in small
2.
3. Cook on a well greased grill over medium direct
-
ter, turning once. Serve with sauce.
Tip
American Natural
Do Me Right American Donuts
Jaime Rochelle Herndon Takes A Trip Down Donut Lane, Leaving A Trail Of Sugar.
In the midst of all the hype about slow food, locally grown food, farmer’s markets, artisanal delights, and raw food, there are those of us who love the not-so-healthy things. Like cupcakes or cookies or donuts. The cupcake trend exploded a few years back, and now there is even a cupcake ATM in New York. As much as I love these mini pieces of Heaven, sometimes I get nostalgic for something different from my childhood….like a donut.
When I was little, my grandmother would pick my brother and I up from school. We’d usually get a snack of some sort – if we had sports later, we would have an early dinner of pizza; other times we would go to the local convenience store and get soft pretzels and juice, or pick up a Happy Meal. But most times, we would get donuts. Like a food ritual, I would get strawberry frosted and my brother always ordered Boston cream.
The donut has come a long way – and while I can appreciate a classic blueberry cake or glazed donut from any old store, there’s no denying the gourmet donut trend that is slowly replacing cupcakes, and may have already done so in places like Portland, home of Voodoo Donuts.
Voodoo Doughnut, on the West Coast, opened its doors in 2003, and is a well-known cult favorite gourmet donut shop. Its bright pink boxes are just a cheerful hint of what’s inside. Where else can you get a Maple Bacon doughnut (raised yeast doughnut with maple frosting and bacon topping), a Memphis
cinnamon, covered in chocolate frosting, with peanut butter, peanuts, and chocolate chip topping), or the infamous c+b doughnut (a doughnut shaped like a
crème, with chocolate topping)? And don’t forget the Maple Blazer Blunt, the Orangatang, or the Mexican hot chocolate doughnuts.
“Voodoo Doughnut”
Doughnut Plant opened in 1994 in New York, and today the plants at Hotel Chelsea and on the Lower East Side dish out doughnuts like square
donuts, tres leche cake doughnutts, and cashew and orange blossom doughseed doughnuts. Holey Cream (holeycreamnyc.com), in Midtown, delivers doughnuts like the Froot Loop doughnut, topped with strawberry frosting and Froot Loops, a Nutella-
doughnut, where you get to pick the icing and topping. I tried to order a delivery from Holey Cream, but unfortunately, they don’t deliver to my address up in Morningside Heights.
“Doughnut Plant”
Walking to the bookstore recently, I stopped at the Columbia Greenmarket was today. It’s been unseasonably chilly, so I stopped for a cup of hot apple cider. It was then that I saw the hand-painted sign: FRESH CIDER DONUTS – PLAIN OR SUGARED, .50 EACH. Immediately, all thoughts of gourmet
excessive. Chocolate-almond-quinoa-chia seed-poppy-caramel what? No thank you. Sometimes less is more. Especially in a city that can be known for excess, for pushing the limits of absolutely everything. I asked for one of each. As I bit into the plain cider donut, I realized this was all I wanted. The cake was not too moist but not exactly dry, and went well with the cider; the hints of cinnamon, clove, and spice blended with the unsweetened apple in the
feeling in my stomach or junk food eater’s remorse. It tasted like autumn in my mouth. And that’s a good thing. I decided to save the sugared one for later.
“Columbia Greenmarket”
For over a week, I’d been fantasizing about frosting-laden, sugary sweet gourmet
better – and yet in the end, the thing that was most satisfying and appealing was something so basic and accessible. In a city where more is more, this was a nice reminder that sometimes the classic originals just can’t be beat. Is my love affair with gourmet donuts over? No. But I think my time with
a long-term commitment.
The Sugary Epilogue
Prove you’re the ultimate
Frank’s® RedHot® fanatic,
and you could be rewarded.If you’re a true Frank’s® RedHot® addict, #iptsoe moments are a fact of life. Are
you the person who puts Frank’s® RedHot® on your wedding cake, on your ice
cream sundaes and keeps it in your purse for emergencies?
Take a photo of your #iptsoe moment,
and enter it to prove you’re the wildest
Frank’s® RedHot® fan out there.
Enter at www.Franksredhot.com
Kids aren’t the only ones who love candy. But some
like their candy to have a healthy kick - yet not be
overpowering.
amazing blend of sweet and heat, and it lives up to its
hype.
This is the birth of something big for anyone who
loves spice with their sweets.
Don’t expect this candy to taste like anything you
have had before.
Instead, the “Tropical Heat” Hot Tamales is a spicy
fruit variety mix, which means you get that yin-yang
taste of both sweet and heat.
Tango, Pineapple Picante and Limon Fever.
My favorite is the Limon Fever, which totally shocked
me with that surprise of citrus heat. Wow. I am now a
big fan, and I bet you will be too.
If you’d like to send your comments, tap here.
SURPRISE KICK TO SUMMER CANDY - HOT TAMALES
Apron Review
CANDY - ALL GROWN UP
Stealth Mom secrectly bringing the healthy back into food!
Join Diane Lilli as she once againwoos her tween and 8 of her friends with hot, luscious souffles - filled with veggies.
EPISODE 2
Souff le OLE!
Stealth Mom
Kids are smarter than than we
know, especially when it comes to
fooling them.
Last month, I turned 4 veggie-
hating kids into veggie lovers, via
good we now eat them for snacks
every day.
But after my joy at pulling off this
healthy stealth move, I panicked:
now what could I do next?
I decided to give this company
are really luscious and I saw they offer
to stick you in front of a stove as you
gingerly pad around your kitchen
in slippers. They are frozen - yet
wonderfully, thankfully natural and
potato, pizza, pumpkin spice, roasted
vegetable, southwestern, broccoli,
butternut squash, spinach, carrot
My biggest challenge was how to
get the girls into my house without
any inkling that I was running one of
my Stealth health operations. After
much thought, I decided to put on
my big-girl pants and just do it: host
a sleep-over party for 8 girls.
Did I mention I may be losing my
mind?
The night came, and the girls
came over and amused themselves
with things I had no idea they would
enjoy: playing with My Little Ponies
block 4 times with my dog, who was
clearly in love with all of them, and
dancing outside to Japanese songs.
I decided to offer them the
zucchini, pizza, butternut squash,
southwestern and pumpkin spice
Since I had the option of
microwaving (four minutes total) or
baking (40 minutes) I took the easy
road, and used the microwave.
True to Garden Lite form, these
listed as “all natural”.
When they were done - and I did
them one by one - I put them on a
large platter and kept them warm at
a low temp.
Then, I called the wild animals - er,
girls - to the table.
Right away, my daughter asked,
“What’s that smell? It smells good.”
I calmly set down the large platter
farm table and told the girls to get
ready to enjoy a very cool new food.
They all noticed there were
vegetables, of course, since the
of greens and natural farm-friendly
colors.
Stealth Momone choice for the girls. It was gone
before I even offered them drinks!
good, and I enjoyed them too. Turns
out they use a hearty brown rice and
seasonings, tomato sauce and a
creamy cheese sauce. Yes, they are
also gluten free. This was their top
choice.
The pumpkin spice was also a
big hit. Every girl wanted a second
helping, and raved about the “sweet”
is considered a “super food”, rich in
and vitamins.
asked the girls to just try a half serving
of the others.
By now of course these Tweens
knew they were eating healthy veggie
in any way. They dug in, enjoyed their
when they voted for Southwestern.
veggies prominently included in the
I had to ask. Why did they like this
one the most?
“We like food with a kick, mom,”
my daughter said, laughing. “Unlike
you, we can eat all the hot food we
like.”
And there it was: schooled by the
young - again.
FRESHPICKS
Your USDA Daily Allowance of Delish!
Talking about a food revolution: real food for real pets - check out what happens when this adorable dog gets into the fridge.
They the lights always shine on Broadway, and if you head over to Broadway Bites, they would be right. Check out this popular pop-up market, open 7 days a week from June 3rd – August 1st, from 11:00 a.m. – 9:00 p.m. daily. Broadway Bites is a collaboration between UrbanSpace and the 34th Street Partnership.
San Francisco and New York City share a formidable
coffee great: Blue Bottle Coffee. This intensely
delicious coffee is roasted on vintage gear, packed
in compostable bags, and delivered to
customers within 48 hours.
BIG CANDY NEWS: MIKE AND IKE®, Strawberry Reunion™, initially released to celebrate “The Return of Mike and Ike™.” is now a
Strawberry Reunion™ was initially inspired by the hip-hop song, “Strawberry or Die” that Mike produced last
year, during the time period when the candy duo split to pursue other career dreams.
The delicious, unique fruit combinations found in the Strawberry Reunion™ mix include Strawberry, Strawberry
Banana Smoothie, Strawberry Watermelon, Strawberry Tangerine, and Strawberry Pineapple.
said Koren Ivie, Brand Manager for MIKE AND IKE® candy. After a year-long split of the candy duo in 2012,
Mike and Ike reunited in 2013 for the love of their fans and their passion for the candy.
The company reports the business partners will still be involved with music and art, but are now refocused
on what they are most passionate about -- MIKE AND IKE® candy. Mike and Ike have fused their individual
interests in an effort to make their candy better than ever.
addition of real fruit juices in each piece of candy.
legendary candy duo, Mike and Ike, have reunited. The candy duo cited irreconcilable creative differences a
year ago, which caused them to stop collaborating on their famous fruit chewy candies.
visit www.mikeandike.com.
ON THE ROAD AGAIN
Down Home Food from Ken-tucky,
North Carolina and OhioForget whatever latest twist Manhattan is putting on your momma’s recipes: this foodie will take the traditional diner fare found throughout the South and Midwest
any day of the week.
By David Guttenberg
I’ve gone on enough family road trips by now to know that they’re never as simple as they should be. Every time you need something from the trunk
the second time you pack it, and the potty breaks demanded by a recently housebroken three-year-old and two caffeine-chugging adults eliminate all
The drive itself is still an unadulterated joy,
driving experience is uncomplicated, familiar, and conducive to contemplation, every stop becomes a made-to-order memory of the way food ought to be prepared.
Breakfast at The Dinner Bell in Berea, Kentucky is one
example. Tucked into the armpit of an onramp that puts
you back on northbound Interstate 75, this place hasn’t
changed the decor or the menu for at least four decades.
fanciest thing on the menu, and alongside my biscuits and
gravy—golden topped and crusted on the top, moist in
the middle, with rich and peppery gravy sealing the deal—
they left me more than full and with a second meal to go.
The fried chicken, served any time of day like the rest
of the Dinner Bell’s menu, was breaded to perfection in a
through. There was no secret blend of spices, no exotic
overtones that overpowered the bird, just some of the best
fried chicken anyone at the table had ever enjoyed. Maybe
saffron and citrus are big hits with the new generation of
culinary pretension in for a portion of traditional fare.
dinner at KC’s Steak and Rib House. Within spitting
distance of I-71, the restaurant is as unassuming as the
menu is appetizing, serving up plenty of classic American
chow alongside racks of ribs and slabs of steak.
The bar-and-restaurant no longer offers their four-pound
“Bet You Can’t Burger,” but with a little more than an hour of
driving ahead of us that evening we were looking for some
slightly lighter victuals, anyway. The barbecue chicken
breasts, creamy homemade mac-n-cheese, and kid’s
cheeseburger kept the ladies’ lips smacking, and when
a picky toddler is happy to eat every morsel that touches
her tongue you know you’re not in NoHo anymore.
As for me, well—Papa is a pulled-pork-sandwich man
from way back, and the cooks at KC’s don’t disappoint.
This wasn’t the shredded cat food spooned onto soggy
sponges of bread that so often passes for pulled pork
at lower-class establishments. Thick chunks of pork
smothered in not-too-sweet barbecue sauce and topped
with thick-cut grilled onions on a substantial seeded and
Head This Way
Hot Food
Cold Drinks
Great Memories
you want to lick the plate when the sandwich is gone.
It doesn’t get any simpler or more authentic on a road
trip than sandwiches wrapped in wax paper, especially
when they’re served at two bucks a pop. Snappy Lunch
in Mt. Airy, North Carolina serves their sandwiches up just
right. From the cheeseburger on a plain unseeded bun to
the sausage-egg-and-cheese biscuit, every sandwich at
this lunch counter is folded into its waxy case and delivered
on a paper plate. And if you’re really on the move and
testament to the tried-and-true.
My chopped steak sandwich came topped with slaw
and a slice of tomato, providing a little something from
every level of the food pyramid at a price that barely gets
Packs of Tom’s potato chips on the side and styrofoam
cups of our favorite Coca-Cola products made our meals
complete, and we were back on the road in no time.
bleu-cheese burgers on brioche, and mashed potatoes
road trip would have you running on empty if not for the
gourmet offerings of generations-old greasy spoons. Fine
dining’s fascination with salt-of-the-earth cuisine might
be fun while it lasts, but I’ll put my stock in the hearty
and hefty samplings of side-of-the-road hash slingers.
These recipes and the hands shaping them have been
feeding America since the interstates were infants, and
they’ll continue to stand up to the test of time long after
“gastropub” goes the way of
Tap here to tell us about your favorite road side diner or eatery.
On the On the
with Monica Johnson
!e American Dream is alive and well at Homestead Farms, where Agritourism has Helped Turn a Family Farm into
a !riving Business
There may be nothing more
American than a farm, owned
and operated by 5 generations of
generation dairy farmer. His family
raised dairy cows, but eventually the
farm, unable to survive, shut down.
After college Michael decided to
restart the dairy farm, but with one
major difference. This time he would
raise goats. Homestead Farms is a
gem, and has managed to keep alive
their historic American heritage while
also updating their business model in
a truly modern manner.
farmer faces is the high capital needed
up front to start a new form of farm
business. To combat this, Michael
decided to raise Nubian goats.
They are cheaper to buy than cows,
need smaller living facilities and less
goats cost less.
Set on making cheese to sell to
local stores, the couple became
discouraged with all the red tape
and legalities surrounding the sale of
cheese. Michael said it was daunting.
“After we ran into some hiccups
we had so many people asking to buy
the milk from us we just started selling
up with the demand,” he noted.
But in 2007, Michael and his wife,
Sarah, decided to chase their dream,
Farms, located just outside of
Ft. Worth, Texas. Surrounded by
businesses and suburbs, they farm
the same land his family once did.
As the farm has grown and
expanded, they have been able to
hire family members, once again
making this a true family farm. Sarah
said she is thrilled with the simple
act of having a family business. “We
work long, hard hours, but at least
were always together. Getting to work
with our family, that’s really neat,” she
enthused.
While goat milk is their number one
product, they also raise chickens for
eggs, hogs and cows for meat and
grow vegetables. They sell their own
products along with other local items
such as salsa, honey and beef jerky
at their market located on the farm.
In the future, they plan to raise cattle
on land further outside the city and are
aquaponic greenhouse. Aquaponics
and cultivating plants. This will allow
provide greens year-round.
But, like most small farms, this isn’t
all that they offer.
Small farms like Homestead Farms
struggle to make it. They cannot
compete with the output of large
farms and often have to get off-farm
jobs to survive. To combat this, many
small farms have started to offer
agritourism. Some examples include,
bed and breakfast stays, farm-to-
table dinners and workshops. This
has been so successful that income
per farm from agritourism has doubled
nationwide since 2002 and many are
able to work solely on their farms.
Homestead offers birthday parties,
But their biggest draw is their summer
camps for kids. During camp, kids
get to be a farmer for a day: milk the
goats, feed the animals, pull weeds
and pick vegetables.
Sarah explained, “The kids love it,
as do the parents.” In fact, demand is
so high that they sell out every farm
camp they offer.
“I like to really teach the kinds old
school farming and how things really
work together,” said this energetic
farmer, and wife. “I really like to drive
home that our pigs eat all of our
old produce, same thing with our
chickens. They all work together and
then they create compost. Everything
works together.”
Homestead’s main goal is to get the
community out on the farm. Sarah,
who has a background in nutrition,
is passionate about getting people of
all ages to know where their food is
coming from.
As Sarah said, “I think that’s a
huge part of growing up that’s lacking
in childhood all over America today.
That is the driving force behind the
business.”
Texas is the spot for this determined, modern and natural family as they bring the farm not
just to their own table, but to America’s table.
NEW GOLDENBERG’S® PEANUT CHEWS® Bites
Bites are chewy, chocolatey, and loaded with peanuts, the same way they have been for nearly a century. As always, all GOLDENBERG’S® PEANUT CHEWS® products are OU certified Kosher-dairy and the Original Dark flavor is also vegan-friendly.
A Fresh Start for the Sochi Pups
Together with Freshpet, Olympic Silver Medalist Gus Kenworthy is giving the Sochi Pups a second chance at life with fresh, real food for pets. We believe in the power of fresh food to help kick-start a happier, healthier life for this deserving trio. Follow their journey and learn how you can give your pet a fresh start, too.
Tap here to learn more.
Spice up your life with a drizzle of sizzleDiane Lilli grabs the hot sauce - from Frank’s® Red Hot®, naturally -
and serves up some sizzling food for the family.
I love anything with a kick. Whether it’s food I’m grilling or a novel with a twist, I am up for that sizzle in my life. The folks at Frank’s RedHot were kind enough to give me a few bottles of their sauces to work with, as I tried out their own chef’s recipes.
Let’s face it: I get bored eating plain burgers or chicken and I need that bit of sauce bedazzling when I cook.
When asked if adding Frank’s Red Hot to my meats before I grill was the norm - or a little wacky - I got a fast response.
“Frank’s RedHot is a grilling must-have that
your grilling favorites like burgers, dogs, barbecue chicken, kabobs and even corn on the cob,” said Christian Ortiz, Senior Brand Manager for Frank’s RedHot. “Frank’s RedHot delivers a deliciously
craving more.”
Original, the Frank’s Buffalo Wings Sauce, Frank’s Hot Buffalo, Frank’s XTRA Hot and Frank’s Kickin’ BBQ. I ended up cooking every one of these recipes, and have to say they were fast, and had just that right kick - which you know I like. Enjoy!
Bacon Crunch BurgerPrep Time: 10 Minutes Cook Time 10 Minutes
6 slices American cheese
6 Hamburger rolls or Kaiser rolls, split
6 Tbsp. FRANK’S® ®
1 cup FRENCH’S®
12 slices Bacon, cooked
1. Form ground beef into 6 burgers
2. Grill burgers over high heat until juices run clear (160 degrees F internal temperature).
Top each burger with one slice cheese and cook until cheese melts.
3.
desired.
Makes 6 servings
Grilled Buffalo WingsPrep Time: 10 Minutes Cook Time: 30 Minutes
2 ½ lbs. Chicken wings, split and tips discarded
½ cup Frank’s® RedHot® Cayenne Pepper Sauce
1/3 cup Butter or margarine, melted
Blue cheese salad dressing
Celery sticks
1. Grill wings over medium-high heat 30 minutes or until
thoroughly cooked and crispy, turning often. Place in large
bowl.
2. Combine FRANK’S® ® sauce and butter. Pour over
3. Serve wings with blue cheese dressing and celery sticks.
Tips: Prepare wings as above. Toss in ¾ cup Franks RedHot
Buffalo Wing Sauce instead of the RedHot butter mixture.
Makes 6 servings
WING VARIATIONS Cook wings as directed above. Toss in
one of the sauce variations below.
Shanghai Red: Combine ¼ cup soy sauce, 3 Tbsp. Frank’s RedHot Sauce, 3 Tbsp honey, 2 Tbsp peanut oil, 1 tsp. grated peeled fresh ginger and 1 tsp. minced garlic in small bowl. Mix until well blended.
Cajun on the Grill: Combine 1/3 cup Frank’s RedHot Sauce, 1/3 cup ketchup, ¼ cup melted butter or margarine, and 2 tsp. Cajun seasoning blend in small bowl. Mix until well blended.
Sana Fe Wings: Combine ¼ cup Frank’s RedHot Sauce, ¼ cup melted butter or margarine, ¼ cup chili sauce and 1 tsp. chili powder in small bowl. Mix until well blended.
Corn & Bean SalsaPrep Time: 15 minutes Cook Time: 0
3 Tbps. FRANK’S® ®
3 Tbsp. Red wine vinegar
2 Tbsp. Minced cilantro leaves
1 clove Garlic, minced
½ tsp. Chili powder
¼ tsp. Salt
1 can (16 oz.) Black beans, drained and rinsed
Large ripe tomato, chopped
2 green onions, thinly sliced
1. Whisk together oil, Frank’s RedHot Sauce, vinegar, cilantro, garlic, chili and salt in large bowl until
well blended.
2. Add corn, beans, tomato and onions. Toss well to coat evenly. Cover and refrigerate 30 minutes
before serving.
3. Serve with grilled steak or burgers
Makes 6 servings
Latin Style Street Vendor Corn on the CobPrep Time: 10 minutes Cook time: 10 minutes
6 ears Corn on the cob (steamed or grilled to your liking)
¼ cup Hellmann’s® Real or Light Mayonnaise
3 Tbsp. Sour cream
3 Tbsp. Chopped cilantro
1 clove Garlic, minced or pressed
¼ tsp. Chili powder
2 Tbsp. FRANK’S® ®
1 Lime, juiced
1. In a small bowl, combine mayonnaise, sour cream, cilantro, garlic, RedHot and lime juice. Transfer
corn to a platter and let cool slightly, about 3 minutes.
2. Toss cooked corn with dressing and sprinkle with cheese, salt and pepper. Serve hot.
Makes 6 servings
The Unstoppable Sea Urchin Takeover
Melissa Kravitz asks the big question: Where the heck did this sea urchin trend come from - and do we have to like it?
Sea urchin is everywhere. In addition to being on sushi menus and served at the hottest omakase destinations, the orange, gooey crustacean seems to be popping up in restaurants of all culinary ethnicities, from Italian to Greek to Spanish. The foie gras of the sea has touched down on Americans’ plates.
Personally, I hate uni. As much as I want to like it, as trendy as this once-unheard of seafood is, I cannot enjoy more than a bite of the gooey, goopy, salty stuff.
I choke some down on a tasting menu or a professional food event.
A recent visit to New York’s acclaimed Sushi Dojo led me to the chef’s counter, where I indulged in a 10-course omakase,
there was nothing I couldn’t or wouldn’t eat, I wanted to leave him in control. Of course, the 9th piece of sushi that night was soft, pink uni, scooped freshly out of its spiny shell and
carefully placed on a light bed of rice. Everything prior to that uni had been incredible, mind-blowing sushi worthy of its New York Times stars. I wanted to like the uni, I really did. But it in my mouth and began chewing, swallowing down the briny, goopy sea creature in a large gulp, immediately chased down with water and sake. I couldn’t
uni experience. The stuff is gross. (And this is coming from someone who adored a freshly de-boned mini bioluminescent squid two courses prior).
While I spend more time than I’d like avoiding uni-topped burgers or otherwise perfect fresh pasta twisted with the stuff, I have to wonder: what’s the charm? Do people actually like eating sea urchin or is it merely the uniqueness that keeps diners ordering uni?
Sea urchins- sometimes referred to as sea hedgehogs, which is just way cuter (and perhaps less appealing to
eaters), -come in a spiny outer shell, which is broken up to reveal the meat, similar to an oyster, clam or mussel. This culinary delicacy is often served raw, freshly scooped out of its shell for uni, served with a tad of wasabi, squirted with lemons in Chilean cuisine, or stirred into rich sauces for Mediterranean dishes. Since the early 2000s, sea urchin consumption has risen by 10% every year, making this $300,000,000 industry continue to grow at an incredibly rapid pace.[1]
In a May 2009 New York Times article “Escape from the Sushi Bar” food writer Julia Moskin explains, “Until recently, sea urchins were rather inaccessible to American chefs and home cooks. They were harvested seasonally, deteriorated quickly and demanded skill and
“tongues” from a barricade of shell and spikes.” However, four years later, it seems this
way to the masses, and even the hamburger and spaghetti lovers are indulging in uni. “An appreciation for uni has become a badge among food lovers,” said Moskin. But like most fads, does that mean people truly love the trend or are trying to be, well, trendy.
During the latest farm to table craze, in which many prefer eating local produce and meats, for health and environmental
quite well. It can be sourced from Maine and California, and easily transported to major restaurant cities like New York and Los Angeles. Unlike something as tasty and universally appealing as toro (fatty tuna), which must be shipped in from Japan, this exotic ingredient can actually be found nationally. And many think the fresher, the better.
Mischa Bauermeister, a New York lawyer who lived in Japan in the early 2000s said that he likes the stuff, especially when it’s fresh. “It’s like you’re eating someone’s tongue, just softer.” Cow tongue has been a staple for those who cannot always afford prime cuts of meat, while uni is more of a luxury item, but to each their own.
“I’ve never had it, but I can’t say it’s on my top ten list of things to try,” said Alice Preminger, a graduating senior at Brown University in Providence, Rhode Island. Preminger considers herself “a food person” with “limited sushi experience” -- the sushi counter is where many
pieces of uni. Max Ellithorpe, a consultant
from Washington, D.C. tried uni on a recent business trip to New York City, where he dined at Cagen, an East Village omakase restaurant recently given two
stars by the New York Times. “I liked it, but it was a challenging thing to try. I was unsure of it as a result of it’s texture and appearance, but it’s vivid color
inspired me’’ said Ellithorpe, who usually dines at the Momofuku restaurants while in NYC. “I think I would have it again, but I was obviously spoiled by having it prepared by such an amazing sushi chef.” Ellithorpe hasn’t noticed sea urchin on many DC menus, though, admittedly, he wouldn’t necessary seek it out.
While some, like Ellithorpe say that they would eat it again as part of a tasting menu, or dis-guised in other foods, many can’t even remember if they’ve had sea urchin. “I think I’ve had sea urchin before, but I’m not sure… “ said Merritt Duncan, who cur-rently works at Murray’s Cheese Bar, after working in kitchens at several Saint Louis restaurants. Chicago-based food blogger
“more of an unagi bar,” and can’t recall ever choosing to eat uni.
Renowned non-Japanese restaurants, including L’Apicio, Marea, and All’onda have recently been put on the culinary map. Eater, The New Yorker, Thrillist, and Serious Eats have all investigated and praised All’onda’s bucatini with smoked uni. But why? The answer remains unclear. The most popular dishes at these restaurants are not uni, nor are they necessarily favorites of regulars—it takes an adventurous eater or one with a
enjoy sea urchin melding with
uniqueness, though the product seem to be everywhere these days, still seems to be a selling factor for many uni dishes.
Though sea urchin is not yet a common American household ingredient, it may be years, or
the shelves like cookie spread at
on the menu in restaurants.
An Italian in the (BBQ Kosher)
Kitchen
This month, check out Diane Lilli’s simple, Italian flavored burgers, and see how one Kosher ingredient can transform a simple
American dish to a whole new level.
LILLI BURGERSINGREDIENTS
2 pounds of ground meat
(For a truly Italian twist get a mixture of beef, veal and
healthy twist, use ground turkey.)
1 egg, beaten
1/4 cup Manischewitz chicken broth
1/4 cup BBQ sauce
(I use sweet but you can use spicy if you prefer.)
2 garlic cloves, diced
Dash of dried oregano
Handful of fresh parsley or basil, chopped
1/4 cup of Parmagiano cheese, grated
COOKING INSTRUCTIONS1. Heat your grill. Before you place your burgers on a hot
grill, be sure to brush both sides with olive oil.
2.
medium so they do not burn.
3. Cook on a hot grill, without touching, for 5 - 7 minutes
each side.
Makes about 8 large burgers.
Kosher Kitchentwenty years, I have tweaked my recipe for my
hamburgers often. Like a work of edible-art, I keep
changing things, and hopefully improving the taste.
Sometimes I add ethnic spices for a certain kick
or stuff them with cheese or spinach or roasted
veggies.
“Italian Meatball” approach.
When I make my burgers, I use a version of my
own meatball recipe but I also add some other grill
styled ingredients.
Here is my recipe. If you are Kosher, you can use
this recipe but just omit the parmagiano cheese.
And, I always use my Manischewitz chicken broth.
It’s just a staple I am proud to feature in most of
my cooking. I tend to rely upon foods that work for
me, and the more natural and real the better, so I
know I’m onto something pretty good here!
Hope you enjoy.
That’s No Shark It’s My Cheese and a Movie!Forget Dinner and a Movie -
How about sinking your teeth
and potent pairing. Are you ready
Summer is upon us, and there’s a smell in the air. Is it
cheese, or a revolution? I say both. I’m here to declare
a coup d’etat of the dinner and a movie concept, that
staple of dinner parties, third dates, and tailgates at the
drive-in. Let’s re-imagine the standard variations in favor
of something fresher, more aged: cheese and a movie.
Perfect for hot summer nights, served before (or instead
of) the main course, every cheese is a miracle with a story
and attitude all of its own. To me, every cheese begs for a
Hollywood pairing.
First up: Tarentaise, an American classic made from
raw cow’s milk and aged for over 10 months. John and
Janine Putnam of North Pomfret, Vermont’s Thistle Hill
Farm originally developed Tarentaise after a visit to Europe,
basing their recipe on classic French Alpine cheeses like
Abondance and Beaufourt. Today the cheese is widely
available from Spring Brook Farm in Reading, Vermont,
where cheesemaker Jeremy Stephenson produces tens
of thousands of pounds of it every year.
An iconic cheese such as Tarentaise deserves an iconic
thriller could be, the movie that struck fear in the hearts
of beach-goers everywhere: Jaws. Steven Spielberg’s
unusually high number at the time) and became the
highest grossing movie to date.
Nearly four decades later Jaws remains as effective
and memorable as ever, having left a permanent stamp
on pop culture and regularly appearing on “best of” lists.
So how exactly are Jaws and Tarentaise a suitable
pairing? The real question is, how are they not?
Tarentaise today rules a sea of cheeses competing
for attention, including many made in a similar style. But
perhaps more compelling is its understated manner. Every
cheesehound knows that sometimes after sinking your
teeth into a cheese, the cheese bites back. From stinky
washed rinds to tangy goat’s milk cheeses to astringent
blues, some cheeses serve a wallop to our palates. Yet
there are others that slowly build, or offer a punch out of
the blue after a period of quiet. These are the sneakers of
the cheese world, the curd that creeps up on you before
you even know what’s happening. And sometimes their
bite is most severe of all.
Tarentaise is one of these creepers (a term used
affectionately), and does not reveal its full character at
eat cheese at room temperature!
it touches your tongue has its place, but the creepers of
the world are to be separately treasured. The texture of
with enough give to really sink your teeth into. Then the
buttery, nutty notes typical of the style enter, followed
by a sharp, biting crescendo of straw and grass and
spicy character. Many people feel a tingling sensation at
this point, which can even escalate to numbness in the
tongue and lips (try not to imagine this as one of your
hopping in and out of the mix before you inevitably take
your next bite.
Jaws, in its own way, also perfected the art of less is
more. As an audience, we don’t see the shark until well
point when the beast is revealed and all of our pent-up
fear imprints onto the large-mandibled monster. Anyone
who’s experienced Jaws has never looked at the ocean
(or even a lake!) in quite the same way again.
And just like the shark, Tarentaise means business.
This leathery beast weighs in at 20 pounds per wheel and
cheeses secured a rope around the wheel to transport
it to lower elevations as the weather warmed each year.
Spring Brook Farm’s terrain isn’t quite Alpine, but their
product.
Because you likely won’t be purchasing an entire
wheel, consider for a moment the shape of a cut wedge.
Its sides are severe and angular, and larger wedges are
often displayed point-up in cheese shops, an angle that
the presentation opportunities for Tarentaise and Jaws
are endless. Celebrating a birthday? Make a boat-shaped
cake and string a rope around a wedge. Having drinks
with your friends? Display Tarentaise atop a beach of
carnage, made with multi-grain crackers, red pepper jelly,
and dried apricot life preservers.
There’s no time like the present to join the revolution,
and it starts with two American classics. Happy eating,
and happy watching. And just remember: with every bite,
you’re one step closer to a full-blown attack.
Kidding Around: Children ’ s Choice
A Patriotic Bite of Heaven lives since 1917 in
Peanut Chews
Food writer and editor Diane Lilli thinks she’s “all that” until a bunch of teenagers show her otherwise.
Who knew candy could be so educational?
Thirteen year olds are always
up for candy. I took a walk on the
wild side and invited a few local
13-year old boys to take home
some candy, and get back to me
with their comments. This time, I
wanted to do a food review of the
newest version an already beloved
chocolate candy, Goldenberg’s
Peanut Chews.
The new version they are offering
is a bite-sized portion, packaged
in an 8 ounce stand up resealable
Kosher-dairy, and if you eat the
dark chocolate version, it’s also
vegan-friendly.
For the boys, chose the dark
unwrapped, and are full of nuts,
with a cool chewy center, and then
covered chocolate.
Before I gave it to the boys, I tried
it in these small bites. Though the
nutritional label offers calories and
more for eating a 6 piece portion, I
To my delight, this came in at
about 75 calories, something I did
not obsess over.
The company was founded by a
and texture of this candy I could tell
that in spite of the passage of time,
It’s not overly sweet and has
that perfect yin-yang of crunch,
chocolate and gooey-ness.
The secret to their century plus
old recipe is that they use molasses,
which is pretty unique.
The history of this candy is beyond
candies were originally developed
for use by the U.S. military as a
ration bar during World War I. The
high-energy, high-protein recipe
and unique taste made it popular
wrapped Peanut Chews candy for
was converted from a full-size bar
to small individual pieces.”
When the boys came over, we
sat outside on my front porch, and
I gave them each 6 pieces.
they chewed, silently. I asked them
each to write something about
these candy bites. Turns out they
all already knew about them!
They were called “nutty in a
kid” and “Poppable”.
Poppable?
To my surprise, one of the kids
said he had put some in a bowl in
the microwave and melted them,
and then covered his popcorn
with the gooey pieces, creating a
chocolate popcorn.
“Really?” I asked, intrigued by
his creativity. “Are you planning to
be a chef when you grow up?”
They all lost it then, and actually
guffawed.
“Um, no, Miss Lilli,” said the
genius boy. “I sort of discovered
it on ...you know...it’s called the
Internet? Sigh. I was schooled
again.
After they left, each with a bag,
I took some out of my own stash
and melted them - then I popped
some popcorn and coated them,
and then, well, let’s just say I’m a
fast learner.
Kidding Around
