05.29.09
Pack your knives and come to Greene Square Park
Bravo’s “Top Chef: The Tour 2” is coming to Greene Square Park in Cedar Rapids on Thursday, June 4 for three live interactive shows; 11:30 a.m. to 12:30 p.m.; 1 to 2 p.m.; and 4 to 5 p.m.
A big honkin’ eighteen-wheeler truck will be used for on-site demonstrations by contestants Jamie Lauren (season five) and Richard Blais (season four). (I refuse to call them Chef’testants.)
If you don’t get there in time to claim a seat to see the chef’s up close, there wil lbe a 50″ television nearby. For more information, go to www.bravotv.com/thetour
05.27.09
Veggie experiment: making it through Memorial Day weekend
Although the smells of brats and burgers was HEAVENLY, and I mean, mouth-wateringly divine, this past weekend, I did not fall off the wagon. Fortunately, I had gracious hosts at all the soirees who gave me heads up if there was meat in any of the dishes. For example, Todd Dorman had delightful looking grilled veggies, but they were prepared with meat.
Oh, but I didn’t starve. Between salads of all varieties (pasta, mixed greens and potato that weren’t prepared with meat and delicious fruit) and desserts, I was full. At one backyard barbecue hosted by Meredith Hines-Dochterman, I did bring veggie burgers. I have been trying various types and these weren’t exactly my favorite, but Scott Dochterman was kind enough to put a little barbecue sauce on it, and that made it all better.
Grilled portabella mushrooms (Gazette Food photo)
To kick off the grilling weekend, I did grill portabella mushrooms and toasted some bread (on the grill) that fulfilled my desire for something meaty. Here is the recipe, but, I have to admit, I did put a slice of American cheese on the top right as it came off the grill for nostalgia. Oh, trust me, it was good. I halved the original recipe from Epicurean for portion sizes. Oh, and when making the bread, we rubbed butter and garlic on the cut side to add a little flavor.
Grilled Portabella Mushrooms
(serves 2, doubling is easy to serve 4)
Prepare hot fire in a grill or preheat broiler.
Clean portabella mushrooms with a damp towel, removing stems. In a small bowl, combine oil, garlic and oregano. Brush caps with oil mixture, season with salt and pepper.
Place stem side down on grill or broiler rack 4-6 inches from heat. Grill 3-5 minutes until well marked from grill. Turn and cook 3 minutes longer, or until tender but still hold their shape. Serve with lemon wedges.
05.26.09
Los Lonely Boys & the logo winner for the BBQ Roundup
Winning BBQ Roundup logo
Scott Ephraim, a 24 year-old graphic designer from Coralville, is the winner for the 22nd Annual Cedar Rapids BBQ Roundup logo competition. Ephraim’s prize is $500.
“Maybe I’ll buy a kayak or maybe go to a couple of fancy restaurants,” Ephraim said when asked what he’ll do with the money.
According to Scott Schoenike, Executive Director of the U.S. Cellular Center and Paramount Theatre, Ephraim’s winning logo will be around for a few years to create a recognizable brand.
“You know what (the event) is when you’re looking at it and changing it every year loses it’s continuity,” Schoenike said.
Schoenike said that organizers will come up with different competitions to engage the community in the future.
Los Lonely Boys will kick off this year’s event on Thursday evening, June 25. The group’s hit “Heaven” earned them a Grammy award for Best Pop Performance by a Duo or Group with Vocal in 2005.
This year’s BBQ Roundup is June 25-28 and will be held in the parking lot between Kingston Stadium and Veterans Memorial Stadium.
Kitchen Talk: Teriyaki Sauce
Teriyaki sauce, originally uploaded by gazettefood.
In this week’s Kitchen Talk video, Chef David Horsfield of the Kirkwood Community College Culinary Arts Center demonstrates how to make teriyaki sauce. The sauce is perfect if you are having a theme night and want to impress your guests with your culinary skills and knowledge.
There is a chance of a flash flame when making this dish, so be careful.
Mirin, as we learned in last week’s video, is a sweet rice wine, not to be confused with rice wine vinegar. To see this video, go to www.gazetteonline.com/food
Teriyaki Sauce
Servings: 3
After three minutes, remove the lid. Be careful when lifting the lid. This is when the possible flash flame could occur from the alcohol vapors igniting. If the sauce is made in a small quantity, the mixture may not ignite because there might be too much water vapor around the top of the sauce.
Using a kitchen gas lighter, ignite the alcohol fumes by placing the flame just above the surface of the liquid. Allow the flame to burn out, which takes about 30 seconds to a minute. (You do not need to do this if there was a flash flame.)
Add the soy sauce and sugar, stirring until the sugar has dissolved. Cover the pot and cook over low heat for 15 minutes.
Allow the sauce to cool. Teriyaki sauce may be stored in the refrigerator for up to a week.
05.22.09
Competition & contests (national)
I’m cleaning out my inbox before the holiday weekend. Here are some contests and competition announcements / news releases I overlooked.
WORLD HARBORS LOOK LOCAL CONTEST
MAY 7 – JULY 15, 2009
World Harbors Look Local Group
(Auburn, ME – May 14, 2009) World Harbors – Maine makers of gourmet sauces and marinades – has initiated a ‘Look Local’ campaign, beginning with a contest on Facebook. The company is inviting entrants to submit either a video or a picture of themselves making a recipe that combines one or more ingredient items particular to their locale or State with any World Harbors product. For instance, if one is from Florida they might include oranges, or from Wisconsin a locally made cheese, or if there is a free-range farm nearby, entrants should use their fresh meat. Contestants can use either a recipe of their own or choose one from the online cookbook at www.worldharbors.com.
Winners of the contest will receive fantastic Maine-made prizes, such as Maine Lobster, Maine Ice cream and a Sea Bag™, the eco-friendly totes made from recycled sails. To enter, join the “World Harbors Look Local Contest” group on Facebook where all the rules and regulations are explained. (Go to http://www.facebook.com and search: “World Harbors Look Local Contest (May 7 – July 15)”).
“Go Guiltless in Sin City”
with Guiltless Gourmet®!
Sweepstakes Launches May 15thand Runs Through September 30th
SECAUCUS, NJ (May 2009) – Guiltless Gourmet®, a leader in the “Baked Not Fried” tortilla chip category for 20 years, offers consumers the chance to win a “guiltless” trip to Sin City! Beginning May 15th and running until September 30th, consumers will have a chance to win hundreds of prizes including the grand prize which is an all-expenses-paid trip to Las Vegas!
During the Sweepstakes time period, each of the eight flavors of Guiltless Gourmet chips will have a unique code that can be redeemed at www.GuiltlessGourmet.com. Consumers can win prizes on a daily basis and will find out immediately what they have won. Every person who redeems his or her code will then be automatically entered into a drawing for a chance to win the Grand Prize – a trip to Las Vegas (ARV $5,600).
The Grand Prize includes a 4 day/3 night stay at a five-diamond Las Vegas resort, a $1,500 Gift Certificate to a world class spa and $1,500 in cash. There is a chance to win prizes throughout the entire promotion including fifty $100 gift cards to either the retailer where their Guiltless Gourmet Tortilla Chips were purchased or for an American Express® gift card as well as FREE product coupons for a bag of their favorite Guiltless Gourmet Tortilla Chips.
Meat recall, just in time for Memorial Day Weekend cookouts
The U.S. Department of Agriculture’s Food Safety and Inspection Service announced today that Valley Meats LLC, in Coal Valley, Ill., is recalling approximately 95,989 pounds of ground beef products that may contaminated with E. Coli O157:H7.
The labels on the packaging contain the number “EST. 5712″ inside the USDA mark of inspection. Some of the brands that are affected are 3S, Grillmaster, J&B, Klub, Thick ‘N’ Savory, Ultimate and a bunch with no specified name.
(Oh good, just before one of the biggest grilling weekends of the year. Go the to the USDA’s Web site for a full list of the meat that is being recalled.)
05.21.09
Protein, it’s what’s for dinner. And lunch. And breakfast.
I’m working on getting the right amount of protein, which is always the big dilemma with a vegetarian diet.
I’ve added some mixed nuts to my snacks as well as spreading peanut butter on my apples. This morning, I had two fried eggs for breakfast with a little hot sauce. On Tuesday, I had a weird sensation of being both hungry and full at the same time, and I think it was because I didn’t consume enough protein.
A friend has suggested quiona as a pasta/grain substitute because it is a complete protein. I’ll be making a few phone calls later today (after the next meeting I have to attend) to see where I can purchase quinoa in Eastern Iowa.
05.19.09
Vegetarian Experiment: Bean Burritos
Vegetarian burritos (Gazette food photo)
Melinda Woods, who is a Ph.D. candidate in Geoscience at the University of Iowa, sent a bunch of recipes with a Tex-Mex theme as a meal. Melinda writes that as a student, she’s very conscious of how much she spends on food and meat is a luxury. She was kind enough to send three recipes that make a big meal and wonderful leftovers.
Tonight, I made the burritos, and, oh my, they were delicious. I modified her recipe a bit. First, I poured salsa and cheese on the tops, which makes it more of an enchilada, but I couldn’t resist. I was out of garlic powder, so I used minced garlic from the jar, adding the garlic to the onion after about 4 minutes. Also, I baked the burritos in the oven at 375 for about 5 minutes, maybe a little less, to warm up the tortillas, the salsa and melt the cheese.
Here’s her recipe for the burritos, my modifications are at the end:
Bean Burritos
Makes about 4 burritos
Yummy vegetarian burrito (Gazette Food photo)
(Preheat oven to 375 degrees.) Coat the bottom of a large skillet with vegetable oil. Heat the oil over medium high heat. Add the chopped onion and sauté until soft and translucent (about 3 to 5 minutes). (ME: If you are using real garlic, add it after about 3 to 4 minutes.)
Lower the heat to low. Open the can of beans and set aside. Add the chili powder, cumin, garlic powder, black pepper and salt to the onions. Sauté the spices for 20 to 30 seconds, add the beans to the skillet and mix thoroughly together. Heat the bean mixture for about 5 minutes. If you want to spice up the beans added either a chopped fresh jalapeno with the onions or add ground red cayenne pepper or ground chipotle pepper with the spices. (I added a couple of splashes of hot sauce.)
(My modifications: Spray a square baking dish (about 9 inches) with cooking spray. Place the bean mixture on the lower half of the tortilla, roll up tortilla. Place burrito in the baking dish, seam side down. Pour salsa over the top of the burritos. Sprinkle shredded cheese over the top. Bake in the oven for no more than five minutes, just until the cheese is melted, the salsa and tortillas are warm.
I’ll try to connect with Melinda tomorrow and publish the rest of her recipes. (She sent them all in as a meal, but I was too tired tonight after a long bike ride to make more than the burritos.)
Contest round up: Vlasic, Mrs. Butterworth’s, Hershey’s, Cheerio’s and cookbooks
I’m cleaning out the inbox, here are some news releases (I’ve modified for space) on food competitions:
CAN YOU CAPTURE “THE CUTEST CRUNCH”?
Enter the Vlasic Pickles “Capture the Cutest Crunch” Contest and Win BIG
Deadline: Oct. 31, 2009
MOUNTAIN LAKES, NJ (May 2009) – Vlasic® Pickles is in search of a photo displaying the cutest crunch. The person who submits the winning photo will receive an all expenses paid trip to New York City, $1,000 and a one-year supply of Vlasic Pickles.
Entering is easy! Go to www.vlasic.com and click on the “Contests” section to *submit a photo of your “cutest crunch” into a Vlasic Pickle, or send your entry to: “Capture the Cutest Crunch”Contest, c/o BHG PR, 546 Valley Rd., Upper Montclair, New Jersey 07043. All entries must be received by October 31, 2009. No purchase is required to win. See web site for details.
For more information, rules and regulations, log onto www.vlasic.com and click on the “Contests” page.
CAN YOU GUESS THE FIRST NAME OF AMERICA’S SWEETEST SYRUP BOTTLE?
GUESS MRS. BUTTERWORTH’S FIRST NAME BY July 17, AND WIN $500 in Cash and A Year’s Supply of Syrup!
MOUNTAIN LAKES, NJ (May 1, 2009) – For over 40 years, Mrs. Butterworth’s® has made kids smile by sharing her secrets of thick, rich syrup at breakfast tables everywhere. There’s one secret she’s never shared before: her first name! Contest participants have until July 17th to guess the first name of this pop cultural icon who has appeared in everything from movies and TV to Kanye West’s rap lyrics, Geico commercials, New York Times crossword puzzles, and more.
Entering is easy. Go to http://www.mrsbutterworthsyrup.com/namecontest and submit your guess along with an explanation of 100 words or less as to why you think your first name guess is correct or send your entry to: “Guess Mrs. Butterworth’s First Name”Contest, c/o BHG PR, 546 Valley Rd., Upper Montclair, New Jersey 07043. All mailed entries must be received by July 17, 2009. No purchase is required to win. See attached rules for details.
The person who correctly guesses the first name of one of America’s leading ladies of syrup will receive a $500.00 cash prize, a year’s supply of Mrs. Butterworth’s syrup, and will be featured on the web site (ARV of $550.00).
For more information, rules and regulations, log onto http://www.mrsbutterworthsyrup.com/namecontest. All media inquiries should be directed to Frani Lieberman at 973.744.0707 or frani.lieberman@bhgpr.com.
WORLD HARBORS LOOK LOCAL CONTEST
MAY 7 – JULY 15, 2009
World Harbors Look Local Group
(Auburn, ME – May 14, 2009) World Harbors – Maine makers of gourmet sauces and marinades – has initiated a ‘Look Local’ campaign, beginning with a contest on Facebook. The company is inviting entrants to submit either a video or a picture of themselves making a recipe that combines one or more ingredient items particular to their locale or State with any World Harbors product. For instance, if one is from Florida they might include oranges, or from Wisconsin a locally made cheese, or if there is a free-range farm nearby, entrants should use their fresh meat. Contestants can use either a recipe of their own or choose one from the online cookbook at www.worldharbors.com.
Winners of the contest will receive fantastic Maine-made prizes, such as Maine Lobster, Maine Ice cream and a Sea Bag™, the eco-friendly totes made from recycled sails. To enter, join the “World Harbors Look Local Contest” group on Facebook where all the rules and regulations are explained. (Go to http://www.facebook.com and search: “World Harbors Look Local Contest (May 7 – July 15)”).
Hershey’s Smores photo contest
HERSHEY, Pa., – May 11, 2009 – Hershey’s and Kraft are offering the chance to win a backyard makeover with the “S’mores Truly” photo contest. Families are invited to capture and share photos of their S’mores-making experience on www.SmoresTruly.com. The grand prize winner will receive a backyard makeover that will make backyard fun and S’mores making easy.
Cheerios New Author Contest
MINNEAPOLIS (March 2009) – Call for Entries: Cheerios has re-launched the New Author Contest to support new children’s book authors. The next contest is open for entries until July 15, 2009. Judging criteria and complete contest details can be found online at www.spoonfulsofstoriescontest.com. The regular Spoonfuls of Stories website is www.spoonfulsofstories.com.
Veggie so far…
Getting stuck at an airport will make you run behind for the rest of your life, I am convinced. However, I think I’m finally catching up.
I ate a veggie wrap at O’Hare, but my food choices were limited after that because we sat on the runway, 12th in line, waiting to take off for more than an hour. When we finally landed at Eastern Iowa Airport on Sunday night, everything was closed, except McDonald’s and that was not exactly a veggie option.
Fortunately, Casey’s had a blueberry muffin I consumed in about four bites. (I’m not entirely sure they were real blueberries, but I was trying to avoid the donuts and the pizza.)
That experience taught me that I need to plan ahead for glitches. If I wasn’t doing that experiment, I would have gladly bought something from McDonald’s and not have thought about it. Are there any vegetarian options at fast food places? The reason I’m hesitant to order french fries is because of a law suit a few years ago where McDonalds admitted their fries were made with beef extract, even though they had said the fries were vegetarian. I couldn’t find anything that says whether or not the fries are still made with beef extract.
Yesterday, I had cereal and vegetarian Lo Mien. When I got home, I needed to eat before I went to the grocery store so I wouldn’t over shop, which is a danger when going hungry. (I always make a list, but every week, there’s one banana or a few strawberries that go bad before I get to them. The Iowa State University Extension Web site has grocery shopping suggestions.) Plus, I was tempted, my neighbors were grilling out and those brats smelled heavenly.
I came up with this simple recipe a few years back that is tasty and easy to make. Remember, not every meal has to be gourmet, but it doesn’t have to taste horrible. Last night, I was running out of rotini, so I threw in the rest of some bow-tie pasta to even out the serving. Doesn’t work as well, but I’m about saving money and creating an efficient pantry.
I’ll be making some of the recipes you folks sent in this week, so stay tuned.
Gazette food photo
Portabella burger stir fry
Serves: 1
Cook the pasta first. You can chop up the vegetables as the water heats and the pasta cooks.
Pour just a little olive oil in a decent sized pan, swirl it around so it starts to coat the bottom. Saute the onion on medium-high heat. Cook the onion until it starts to caramelize, 5 to 7 minutes. (Add the garlic, if using after about five minutes of cooking the onion.) Add the pepper and the portabella burger, reduce the heat to medium and stir frequently.
Drain the pasta, then add to the pan. Toss to coat, about 30 seconds, then serve.
Last night, I tried some leftover sun-dried tomatoes. Yeah, didn’t work so well. I have made this with broccoli or left over cooked asparagus and that does taste fine.
