Posts for June 11th 2009
Even if you don't walk away with an over-the-top Williams-Sonoma steak and wine package to give away this Father's Day, you've still got many opportunities to shower Dad with gifts that are fit for a king. He'll have an easier time in the kitchen with a system to keep his knives razor sharp. Or appeal to his appreciation for quality meats with a charcuterie book and a sampler of Aidells artisanal sausages. Scroll below for more ideas.
Pronounced "po-kay," this traditional Hawaiian dish combines bite-size pieces of raw tuna with a special blend of seasonings. Most poke contains soy sauce and sesame oil, and other ingredients include sesame seeds, green onions, and chiles. Though it is a prized local specialty, poke's popularity has spread nationwide — I recently enjoyed some at
Sam's Chowder House.
Last season we watched as Sookie Stackhouse met her beloved soulmate, 173-year-old vampire Bill Compton, in HBO’s hit series True Blood from visionary creator Alan Ball. The new season starts Sunday, June 14, at 9 p.m. and we can’t wait to watch what unfolds in the sultry southern town of Bon Temps, as these forbidden lovers encounter more thrilling events. We love the racy escapades, sexy romps, and dark humor that make it a must-watch show.
Will you be tuning in next Sunday? We’re so ready to sink our teeth into the new season of True Blood!
Kick-start your farmers market feast with a potent, fresh-fruit cocktail in the form of a watermelon-rum mash. Cubes of melon are pureed and mixed with mint and rum. The final concoction is refreshing and conversation enhancing. When you sit down for dinner, pour a crisp, green white like a New Zealand Sauvignon Blanc or Spanish Verdejo. Pair an effervescent dessert wine, such as this Moscato, with the strawberry ricotta shortbread. To look at the cocktail recipe, please read more
With cost increases, the economic downturn and a focus on all things green, could meatless meals be poised to become the next great food trend? Last month, Ghent, Belgium, made headlines when it became the first city to go meatless once a week. Then a recent vegetarianism poll generated surprising results: more than 25 percent of you said you're vegetarians, and nearly another quarter of you eat fish and not meat. But all of this comes as little surprise to Gourmet, which argues that the country's financial woes have prompted a new wave of meatless eaters: recession flexitarians.
More than half the shoppers surveyed by the American Meat Institute say they have reduced the amount of meat they eat as a result of the economy. Many of them have become flexitarians, or mostly vegetarian consumers who occasionally eat meat. The USDA estimates that every category of farm animal will experience a drop in meat production for the first time in more than 35 years, and the publishing industry has seen a wave of new books focused on eating less meat.
Since forgoing meat will also help address increasingly popular issues such as greenhouse gas emissions, obesity, and world hunger, the growing number of meat-free eaters seems to make sense. Still, I can't help but wonder whether America will return to its steak-gnawing ways once the economy improves. What do you think? Have you found yourself eating less meat?
Just because a meal is meatless doesn't mean it can't be filled with flavor. This vegan recipe is jam-packed with tropical seasonings and varied textures. The onions and tempeh are slightly caramelized before being coated in cilantro, curry powder, and fresh ginger. Red pepper and mustard greens provide a necessary crunch that balances out the softness of the tempeh. The finishing touch, a sprinkling of peanuts, makes this dish subtly salty and oh-so-satisfying.
To look at the recipe, read more
For some reason, I can't talk on the phone while I'm at the supermarket. If I'm on the phone, I will walk around aimlessly and not get what I need. How about you?
Hoping to boost this year's sales — and prove that it's still "waaaay better than fast food" — fast food chain Wendy's has announced plans to unveil a new menu item, boneless chicken wings, later this month. The boneless wings — which will compete head to head with KFC's new Kentucky Grilled Chicken — come in three different flavors: Sweet & Spicy Asian, Honey BBQ, and Bold Buffalo. "Our new Boneless Wings are as far as it gets from fast food," Ken Calwell, Wendy's chief marketing officer, said. "Sweet & Spicy Asian wings are something you'd find at an upscale restaurant."
The new item will set you back $3.99 for seven to nine wings (depending on weight), and will be available in a combo meal for $5.69. Since I'm a buffalo wing fiend, I'll definitely check these out — although I'm skeptical about the idea of them being "upscale restaurant" fare. Still, with McDonald's doing froufrou coffee drinks and Burger King barbecuing ribs, the fast food climate seems to be changing. Do fast food's newest items interest you?