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Michael Phelps Will Be the New Face of Subway

YumSugar — Mon, 24 Nov 2008 12:30:14 -0800

Move over, Jared. Subway's got a new guy in town, and his name is Michael Phelps. The mega-medal Olympian continues to score endorsements faster than his swimming records. He's now landed an exclusive fast food deal to represent Subway beginning early next year. As Phelps puts it:

Subway restaurants have always given me the options that I am looking for - whether that's healthy sandwiches before a big meet or the tasty meatball sub that I treat myself with. I was ready to take my Subway fandom to the next level - I really think of Subway as a champion food option.

The exclusive fast food deal has left many industry experts puzzled, considering the swimmer unabashedly campaigned for a relationship with McDonald's during the Summer games. But the announcement isn't the first surprise move by Phelps, who shocked everyone when he declined to appear on the cover of the Wheaties box - as many Olympic champions have done - in favor of endorsing Kellogg's Corn Flakes and Frosted Flakes. Do you think Phelps is an appropriate fit for Subway?

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Can You Guess the Olympians' Favorite Foods?

YumSugar — Fri, 22 Aug 2008 05:30:07 -0700

In the past two weeks, many of us (myself included) have kept our eyes glued to the television screen watching the Olympics. You may think you're a die-hard sports fan since you know the number of world records broken or gold medals won, but the real test is whether you know what foods the Olympians just can't resist. Here's your chance to test your aptitude. On your marks, get set . . . go!

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Take the quiz

Kellogg's Debuts Michael Phelps Cereal Box

partysugar — Wed, 20 Aug 2008 10:15:24 -0700

An honor of winning the most Olympic gold medals of all time is getting to grace the cover of a cereal box. This morning Kellogg's released the first images of the Michael Phelps Corn Flakes cover. Come Fall Phelps will front both Corn Flakes and Frosted Flakes boxes.

Normally athletes are featured on Wheaties boxes, but this year Phelps's agent, Peter Carlisle, decided to go with Kellogg's.

I find the cover inspirational and patriotic and definitely prefer it to the image of Phelps on the cover of Sports Illustrated.

What do you think? Will you buy a box of Michael Phelps Corn Flakes?

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Michael Phelps Dishes on His Unusual Eating Habits

YumSugar — Wed, 13 Aug 2008 09:00:05 -0700

If you've been watching the 2008 Olympics like I've been, then you're probably aware that USA swimmer Michael Phelps is trying to win a record number of gold medals. But do you know what he eats to stay on top of his ambitious game? In a recent video interview, Phelps explains that he fuels his body by eating between 8,000 and 10,000 calories a day. Since the US Olympian doesn't cook, this means eating (not-so-short) stacks of pancakes, buffalo enchiladas, and towering sandwiches packed with turkey, cheese, mayonnaise, and vegetables.

Watch the video below and tell me: Are you surprised by the swimmer's daily caloric intake? Personally, I'm a bit envious! I would probably go through those calories by eating Tex-Mex dishes. What would you eat on a diet of 10,000 calories a day?

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Fast & Easy Dinner: Chicken Lo Mein

partysugar — Wed, 13 Aug 2008 06:45:48 -0700

Use the Olympics to teach your kids about the cuisines of other cultures. In this case, explain how the games are taking place in Beijing, and that lo mein is a typical Chinese noodle dish with stir-fried add-ins.

This variation incorporates regular pasta with soy and hoisin sauces. Although the recipe calls for mushrooms and carrots, choose the vegetables that meet your family's needs. To learn how to make this colorful, kid-friendly recipe, read more.

Chicken Lo Mein
From Family Fun

Ingredients

1/2 pound angel hair pasta
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 (15-ounce) can Chinese baby corn, drained and cut in thirds
1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Directions

Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds.
Then add the onion and stir-fry for 2 minutes.
Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate.
Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

Serves 6 to 8.

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Come Party With Me: Olympics Viewing - The Look

partysugar — Fri, 08 Aug 2008 09:15:11 -0700

Let the colors of the Olympic symbol - blue, yellow, black, green, and red - inspire the decor of your Olympics viewing party. Start by running a white cloth down the middle of a buffet table. Set the food on five circular plates arranged in the Olympic symbol pattern. Stack napkins nearby.

Stock the bar, complete with punch bowl and glasses, on another table. Make sure there is plenty of seating and that the television can be seen from all points of view. Yellow bouquets look lovely on small end tables. An official Beijing, panda bear pin makes a festive and fabulous party favor.

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8 Prosperous Chinese Courses

YumSugar — Fri, 08 Aug 2008 05:30:45 -0700

In Mandarin, the number eight, or "ba," sounds similar to the word that means "prosper" or "wealth"; therefore, eight is considered lucky in Chinese culture. Today being 08.08.08 is an incredibly fortuitous day that has me in the mood for Chinese food. Since this Asian civilization has existed for thousands of years, its people are highly attuned to texture, flavor, color, and aroma. Here, I've included a medley of dishes with flavors that are inspired by the various regions of China.

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Come Party With Me: Olympics Viewing - Drinks

partysugar — Thu, 07 Aug 2008 12:15:54 -0700

When guests arrive at your Olympic viewing, surprise them at the door with a chilled shot of Canton Ginger Liqueur. The shot will loosen up shy friends and get the conversation flowing. Next offer guests a glass of strawberry-lychee punch. Muddled with fresh strawberries, China's most cherished fruit sweetens this delicious rum cocktail.

Also have beer, wine, and sparkling water on hand. To learn how to make this cool, refreshing strawberry-lychee concoction, read more.

Strawberry-Lychee Punch
From Food and Wine magazine

Ingredients

3 small strawberries, hulled
1/4 ounce Simple Syrup
1 canned lychee plus 1/4 ounce syrup
2 ounces light rum
1/2 ounce fresh lime juice
Ice

Directions

In a cocktail shaker, muddle the strawberries, Simple Syrup, lychee and lychee syrup
Add the rum, lime juice, and ice, shake well, and pour into an ice-filled red wine glass.

Makes 1 drink.

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Come Party With Me: Olympics Viewing - Dessert

partysugar — Wed, 06 Aug 2008 15:00:38 -0700

Like a medal ceremony during the games, the dessert to your Olympic viewing should be rewarding and sweet. During the Summer nothing beats homemade ice cream, so wow guests with fresh scoops of cold, green tea ice cream.

This exotic flavor continues the Asian-influenced theme of the menu. Make the mixture the night before the party and freeze in an ice cream maker a half an hour before serving.

To learn the technique for green tea ice cream, read more.

Green Tea Ice Cream
From Teality

Ingredients

1/2 cup granulated sugar
1/2 cup water
1 teaspoon mirin
1 tablespoon green tea powder (recommended: Matcha)
1 cup whole milk
1 cup heavy cream

Directions

Combine the sugar and water in a small saucepan. Place the saucepan over low heat and bring to a simmer, then simmer, stirring, for about 5 minutes. Add the mirin to the saucepan, stir, and immediately remove from heat.
Dissolve the green tea powder in about 3 tablespoons of the sugar water from the saucepan, stirring until completely blended.
Pour this mixture back into the saucepan with the remaining sugar water. Add the milk and return to heat, until green tea powder is completely dissolved.
Remove from heat and add cream to the mixture, combining well. Refrigerate until thoroughly chilled.
Transfer the mixture to an electric ice cream maker and churn and chill for about 35-40 minutes, or according to manufacturer's instructions.
The texture of the ice cream should be smooth and thick. You can serve this immediately, or transfer the ice cream to a plastic freezer container and freeze for a firmer texture.

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Come Party With Me: Olympics Viewing - Menu

partysugar — Tue, 05 Aug 2008 09:00:57 -0700

The Olympics are taking place in Beijing, so I plan on serving a dim sum-inspired Chinese menu. Dim sum are small dishes usually consumed at brunch. Since my viewing is in the evening, the recipes aren't necessarily über-traditional; they are, however, divinely delicious. Shrimp shau mai are bite-sized pillows packed with delicate flavors. Chinese spareribs with teriyaki glaze will satiate the hunger of carnivore guests, while sweet and spicy fried cauliflower will tantalize the vegetarian tastebuds. When served in individual take out containers, spicy sesame noodles make an excellent hors d'oeuvre.

If you have a large crowd coming over, supplement this homemade menu with store bought Spring or Summer rolls and pork buns. To check out the recipes, read more.

Shrimp Shau Mai
From Martha Stewart

Ingredients

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce, recipe below

Directions

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
Fill a large skillet or wok with 2 cups water; bring to a boil.
Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

Makes 20.

Shau Mai Dipping Sauce

1/3 cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger

Mix together vinegar and ginger in a small bowl.

Makes enough for 20 shau mai.

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Chinese Spareribs with Teriyaki Glaze
From Tyler Florence

Ingredients

Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish

Directions

Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.
Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

Serves 8.

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Indian-Chinese Sweet and Spicy Fried Cauliflower
From Saveur magazine

Ingredients

12 cloves garlic
4 2" pieces peeled fresh ginger
(3 cut into thin coins, 1 julienned)
1 head cauliflower, cut into large florets
Kosher salt
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. red chile powder
Freshly ground white pepper
2 tsp. plus 3 tbsp. soy sauce
Peanut oil for frying
2 small onions, chopped
8–10 Thai chiles, thinly sliced
1⁄2 cup ketchup
1 1⁄2 tbsp. sesame oil
2 scallions, thinly sliced
Cilantro leaves

Directions

Purée garlic, ginger coins, and 1⁄3 cup water in blender; set aside. Boil cauliflower in a pot of salted water until tender, 6–7 minutes; drain.
Whisk together cornstarch, flour, chile powder, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to make a batter.
Pour oil into a large deep skillet to a depth of 1"; heat over medium-high heat. Working in batches, dip cauliflower in batter; fry until golden, 5–6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.
Drain all but about 6 tbsp. of the oil. Add onions; cook for 3–4 minutes. Add chiles and remaining garlic paste; cook until paste is lightly browned, 3–4 minutes.
Add ketchup, remaining soy sauce, sesame oil, and 1⁄3 cup water. Boil; lower heat to medium-low; simmer until thick, 1–2 minutes.
Season with salt and pepper to taste; toss cauliflower in sauce. Garnish with remaining ginger, scallions, and cilantro. Serve with white rice, if you like.

Serves 4.

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Spicy Sesame Noodles
From Bon Appetit magazine

Ingredients

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
11/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
11/2 teaspoons salt
1 pound fresh Chinese egg noodles (about 1/16 inch in diameter) or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Directions

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch.
Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.
Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Serves 4-6.

*Available in the Asian foods section of many supermarkets and at Asian markets.

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