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Yum's August Must Haves

YumSugar — Mon, 03 Aug 2009 11:38:12 -0700

It seems like June was just yesterday, but I blinked, and suddenly it's August! Since the first half of Summer flew by, I've resolved to relish the rest of it with more cookouts and get-togethers featuring my favorite warm-weather foods. To help max out the month, I'll be sure to have a few indispensable items within arm's reach. Keep reading to find out which items I can't live without right now.

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Yum's August Must Haves

partysugar — Fri, 01 Aug 2008 05:30:08 -0700

The dog days of Summer are upon us, and August is an exciting month this year. Not only is it a time for Summer vacations, but both the Beijing Olympics and Slow Food Nation are happening. Here's my list of everything you need to survive (and celebrate!) August in the most fabulous foodie style.

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YumSugar's August Must Haves

YumSugar — Wed, 01 Aug 2007 07:57:31 -0700

August is a bittersweet month - it's definitely still summertime, but you know that Fall is just around the corner. To help you squeeze as much as you can out of your summer, we've come up with a list of things you must have in order to survive. Sure you don't actually need any of these, but you know you gotta have them!

First up is this awesome European bistro inspired French Fry Holder from Williams-Sonoma. It's $16 and comes complete with a porcelain "paper" ramekin - talk about adorable!
These colorful acrylic tumblers and bowls will jazz up all of your backyard shindigs. Imagine them full of ice cream and other delights! Prices start at $48 for a set of 6.
These new all-natural Popchips are super flavorful and contain half the fat. Bathing suit weather is still here, so watch what you eat, but make sure it tastes good! I recommend the potato chips over the rice or corn. A case of 12 bags will cost you $29.88.
Protect all of your cookbooks with a modern cookbook stand. This wood and acrylic one from Luciano Lorenzatti costs $27.50 and comes complete with a built-in measurement conversion table.
Even though July was National Ice Cream month, there's still time to perfect your own frozen concoction. This Big Chill Ice Cream Maker will make hard ice cream in just 40 minutes and the lemon yellow color is perfect to chase away those "fall's approaching" blues. Available for $199.99.

Is McDonald's Launching a Dollar Breakfast Menu?

YumSugar — Mon, 09 Nov 2009 15:00:56 -0800

In this economy, even the savviest of fast food diners have a hard time stretching their dollar. But if the rumors are true, value-seekers may soon find it a lot easier to fill up for a buck early in the day. According to the Chicago Tribune and the Wall Street Journal, McDonald's plans to reveal a nationwide breakfast dollar menu.

Based on internal documents obtained by the two publications, the McDonald's breakfast dollar menu will begin a national advertising run in January 2010. Although McDonald's has declined to comment, the burger giant tested a breakfast menu with $1 items in August in its Chicago stores, offering items such as a sausage McMuffin, breakfast burritos, and hash browns.

The chain, which is also rolling out the Mac Snack Wrap nationwide in January, will face some stiff competition.

Burger King recently added the quarter-pound Double Cheeseburger to its menu through March, and Dunkin' Donuts just rolled out a temporary $0.99 menu in Chicago. If two leading newspapers are publishing stories on it, the alleged menu can't be too far from the truth. What would you hope to see on a $1 breakfast bonanza?

Emperor of Chefs

partysugar — Mon, 12 Feb 2007 03:09:49 -0800

On February 12, 1935 Auguste Escoffier died. Auguste Escoffier was a celebrated French chef during his time and helped to modernize traditional French cooking techniques. He adapted and simplified haute cuisine, recorded and invented hundreds of recipes, and organized the way a kitchen is run. Before Escoffier, chefs were known for brutal drunken rudeness, but he single handedly elevated the profession of chef to that of a respected position. Escoffier helped open the famed Hotel Ritz in Paris where he introduced the a la carte menu. and was consider the "Emperor of Chefs." In homage to Escoffier and his great presence in the culinary world, I have found a recipe for one of his creations: peach melba, so read more

Peach Melba
From Auguste Escoffier

2/3 cup sugar
2 cups water
1 cinnamon stick
2 cloves
4 fresh ripe peaches*
2 cups fresh raspberry puree*
4 scoops vanilla ice cream

Place sugar, water, cinnamon sticks and cloves in a large saucepan and bring to the boil.
Immerse peaches in boiling liquid, turn down the heat and simmer for 10 minutes. Then carefully remove peaches.
Cool for several minutes before peeling the peach skin from the flesh with a small sharp knife.
Place one scoop of vanilla ice cream into the center of a chilled plate. With the back of the ice cream scoop, press into center of the ball of ice cream to make a hollow in which to set the peach.
Pour a small amount of raspberry puree over the peach and serve immediately.

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Come Party With Me: Harvest Party - Menu

partysugar — Tue, 06 Oct 2009 07:50:24 -0700

In wine making, the harvest is one of the most crucial times of year. It's when the vintners pick the grapes and usually occurs between August and October. Since the harvest is such an important season, many wineries celebrate with a lunch or dinner.

I think the tradition is the perfect excuse to plan a party! Just because you don't live in wine country doesn't mean you can't commemorate the harvest. Invite friends over for a meal that honors the wonderful world of wine. Every dish on the menu has wine on the ingredient list.

Start by displaying an assortment of charcuterie, olives, crackers, and goat cheese mousse with red-wine caramel. For the main course, offer chicken braised in white wine with shallots, pancetta, and fennel. Plate the chicken with a simple risotto alla Milanese - made with white wine and Parmesan cheese. These recipes are welcome at any dinner party, be it harvest-themed or a special birthday. To check them out, keep reading.

Titanic Tomato Fight Takes Over Valencia, Spain

YumSugar — Thu, 27 Aug 2009 09:00:58 -0700

For many, corn boils and clambakes are the highlights of the season. But others look forward to very different Summer festivities - like the La Tomatina in Valencia, Spain. Yesterday, the town of Buñol, Spain (population: 9,000), held its annual world-famous tomato food fight. The event, which is on the last Wednesday in August, is an all-out escapade that involves more than 100 tons of overripe tomatoes, draws over 40,000 visitors from around the world, and spares absolutely no one.

To learn more about it and check out a gallery of images, read more.

It's part of a weeklong festival that includes music, parades, dancing, fireworks, and a massive paella cooking contest. The hourlong exchange, which takes place in Buñol's Plaza del Pueblo, dates back to the mid-1940s. Legend has it that the fight either began as a spat between local merchants, or when disgruntled citizens started throwing tomatoes at politicians. Après-argument, participants hose one another off and jump in the Buñol River, while fire trucks hose down the plaza.

This looks disgusting yet fun, so I'm adding it to my bucket list of things to do. Can you imagine how much tomato pulp the photographer must've been covered in?! Would you participate in La Tomatina?

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Come Party With Me: End of Summer BBQ - Menu

partysugar — Tue, 25 Aug 2009 09:00:21 -0700

Even though I graduated from college six years ago, I still get the end-of-Summer blues every August. There's only one remedy to this sickness: I turn my energy toward hosting a spectacular barbecue. If you experience the same low, consider throwing a barbecue this weekend or over Labor Day.

This menu consists of a smorgasbord of grilled foods starting with grilled jumbo shrimp doused in a thick shower of garlic-herb butter. For the main course, let guests assemble their own plates by choosing from an assortment of grilled meats (ribs, chicken, and sausages) and vegetables (onions and bell peppers). A strawberry, peach, and melon fruit salad gets a modern makeover thanks to a sweet yet spicy black pepper dressing. To serve these tasty items to your friends and family, get the recipes and read more.

Grilled Jumbo Shrimp with Garlic-Herb Butter
From Food & Wine

Ingredients

1 stick (4 ounces) unsalted butter
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp in the shell, preferably with heads left on
Salt and freshly ground pepper
White rum, for sprinkling (optional)

Directions

In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
Light a grill or heat a grill pan. Halve the shrimp lengthwise, leaving them attached 1 inch below the head. Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again.
Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.

Serves 4.

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Mixed Grill with Cherry Cola Barbecue Sauce
From Bon Appétit

Ingredients

Cherry Cola Barbecue Sauce
1 tablespoon vegetable oil
2 cups chopped onions
2 garlic cloves, minced
2 12-ounce bottles (ketchup-style) chili sauce
1 12- to 13-ounce jar cherry preserves or jam
1 cup cherry cola (regular, not diet)
1/3 cup (packed) golden brown sugar
1/4 cup balsamic vinegar
1 teaspoon (or more) hot pepper sauce
Spice rub:
2 tablespoons smoked paprika or hot smoked Spanish paprika*
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon freshly ground black pepper
Mixed grill:
1 13x9x2-inch disposable aluminum pan (to catch drips)
4 to 4 1/2 pounds baby back pork ribs, cut into 4 slabs
2 cups (or more) wood chips (cherry, alder, apple, or hickory), soaked in water 1 hour
4 6x31/4x2-inch disposable mini loaf pans (for wood chips if using gas grill)
Vegetable oil (for brushing)
4 skinless boneless chicken breast halves, pounded with mallet to 3/4-inch thickness
8 fully cooked smoked sausages (such as chicken-apple), pierced in several places with fork

Directions

For barbecue sauce: Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. Can be made 2 weeks ahead. Cover and refrigerate.
For spice rub: Mix all ingredients in small bowl to blend. Can be made 2 weeks ahead. Store in airtight container at cool room temperature.
For mixed grill: Remove top rack from grill. Place foil drip pan in center of bottom rack; fill halfway with water (if using 2-burner gas grill, place drip pan on 1 unlit burner).
Prepare barbecue (medium heat). Sprinkle ribs with salt and 3 tablespoons spice rub. If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of drip pan (you'll need to light more briquettes in chimney to replenish 1 or more times during grilling). If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite drip pan.
Drain wood chips. If using gas grill, stack 2 mini loaf pans and fill with 1 cup drained wood chips. Stack remaining 2 mini pans and fill with 1 cup drained wood chips. Place pans on flame. If using charcoal, scatter 2 cups drained chips over coals. Brush top grill rack with oil; return to barbecue.
Place ribs on grill rack over drip pan. Cover barbecue; grill until meat is coming away from bones, turning and repositioning every 30 minutes and adding more wood chips to pans as needed, about 1 1/2 hours. Maintain barbecue temperature at 350°F, opening vents wider for more heat or partially closing for less heat. Transfer ribs to rimmed baking sheet; cool. Ribs can be made 1 day ahead. Cover and chill. Remove drip pan from barbecue.
Lightly brush grill racks with oil. Prepare barbecue (medium heat). Sprinkle chicken with salt and remaining spice rub. Place chicken, sausages, and ribs on grill racks; cover and grill 7 minutes, turning occasionally.
Brush ribs with 1 cup cherry cola sauce; cover and grill until chicken is cooked through and ribs are glazed, turning frequently, about 5 minutes longer. Transfer sausages to platter; transfer ribs and chicken to cutting board. Cut pork between bones; cut chicken crosswise into 3/4-inch-wide strips. Transfer to platter with sausages. Serve with remaining cherry cola sauce.

Serves 8.

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Grilled Mixed Peppers and Onions
From Martha Stewart

Ingredients

1 white onion, peeled, cut into 1/4-inch-thick rounds
1 red onion, peeled, cut into 1/4-inch-thick rounds
1 green bell pepper, cut into quarters and seeded
1 red bell pepper, cut into quarters and seeded
1 orange bell pepper, cut into quarters and seeded
1 yellow bell pepper, cut into quarters and seeded
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Directions

Soak wooden skewers 20 to 30 minutes. Heat a grill to medium.
Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board.
Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

Serves 4.

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Fruit Salad with Black Pepper Dressing
From Everyday With Rachael Ray

Ingredients

2 bunches mint leaves
1 cup sugar
1/2 cup balsamic vinegar
1 teaspoon pepper
4 teaspoons cornstarch
1 honeydew, cut into wedges
1 cantaloupe, cut into wedges
6 large peaches, sliced
4 cups strawberries, sliced
2 pints raspberries

Directions

In a small saucepan, combine 1 cup water, half of the mint leaves, the sugar, vinegar and pepper. Bring to a boil, then lower the heat and simmer for 5 minutes.
In a small bowl, stir together the cornstarch and 4 teaspoons water. Stir into the saucepan and bring to a boil. Remove from the heat and let cool for 10 minutes; strain.
In a large bowl, toss the dressing with the honeydew, cantaloupe, peaches, strawberries and raspberries. Top with the remaining mint leaves.

Serves 20.

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Come Party With Me: Summer Cocktail - Menu

partysugar — Tue, 18 Aug 2009 12:50:13 -0700

I can't let August end without hosting a Summer cocktail party, so this Friday we're gathering in the gorgeous garden of my sister's house to sip drinks and nibble snacks. The assorted menu of savory bites is 100 percent finger food that's both vegetarian and carnivore friendly.

Those who don't eat meat will enjoy crispy black-bean cakes with creamy guacamole. They'll also love crunchy tortilla chips topped with grilled corn and melted cheddar cheese and smooth flavorful grilled-veggie gazpacho.

Seafood aficionados are sure to go crazy for spicy Buffalo shrimp with blue cheese dip and celery. Finally, the meateaters' hunger will be satiated with grilled beef tenderloin on focaccia toasts. To check out these tasty warm-weather appetizer recipes, read more.

Black Bean Cakes with Guacamole
From Everyday With Rachael Ray

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground cumin
Salt and pepper
2 ripe avocados, coarsely chopped
Two 15-ounce cans black beans, 1 can drained but not rinsed, 1 can drained and rinsed
2 large eggs
2 tablespoons chopped cilantro, plus whole leaves for garnish
2 teaspoons ground cumin
1 teaspoon salt
Dash hot pepper sauce, such as Tabasco
1/2 cup flour
Vegetable oil, for frying

Directions

In a nonreactive bowl, whisk together the olive oil, mayonnaise, lime juice, sugar and cumin; season with salt and pepper.
Combine the dressing and the avocados and mash until smooth; set the guacamole aside.
In a food processor or blender, process the unrinsed black beans, the eggs, chopped cilantro, cumin, salt and hot sauce until combined. Stir in the flour and the rinsed black beans.
In a large skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop rounded tablespoons of the black bean mixture into the pan and fry, turning once, until crisp, about 4 minutes on each side; add more oil between batches if necessary.
Top the black bean cakes with the guacamole and cilantro leaves.

Serves 20.

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Tortilla Chips with Grilled Corn and Cheddar
From Martha Stewart

Ingredients

2 ears of corn, husked
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1 to 2 jalapeno chiles
1 scallion, thinly sliced
2 tablespoons minced fresh cilantro, plus sprigs for garnish
1 tablespoon fresh lime juice
4 ounces cheddar cheese, grated (1 3/4 cups)
24 tortilla chips, preferably lime-chili flavor

Directions

Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn.
Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.

Makes 2 dozen.

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Buffalo Grilled Shrimp with Blue Cheese Dip and Celery
From Gourmet

Ingredients

For blue cheese dip:
1/2 cup sour cream
1/4 cup finely chopped scallions
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crumbled blue cheese (2 ounces)
2 teaspoons fresh lemon juice
1 1/2 teaspoon milk
For shrimp:
18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined
2 tablespoons olive oil
1/2 stick unsalted butter, melted
1/4 cup hot sauce such as Frank’s RedHot
1/2 bunch celery, cut into 4-inch sticks

Directions

Make dip: Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Make shrimp: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total.
Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.

Serves 6.

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Grilled-Vegetable Gazpacho
From Food & Wine

Ingredients

4 large garlic cloves, unpeeled
2 large red bell peppers, cored and quartered
2 large yellow bell peppers, cored and quartered
2 medium zucchini, sliced lengthwise 1/2 inch thick
1 large white onion, cut into 1/2-inch slabs
2 ears of corn, husked
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
2 cups tomato juice
1/2 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/4 cup chopped cilantro
1 English cucumber, thinly sliced

Directions

Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion and corn with the vegetable oil and season with salt and pepper.
Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 10 minutes. Transfer the peppers to a bowl, cover with plastic and let steam for 10 minutes.
Meanwhile, remove the garlic cloves from the skewers, peel them and transfer to a large bowl.
Using a large serrated knife, cut the charred corn kernels into the bowl. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice and vinegar.
Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, about 2 hours.
Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber and serve.

Serves 10.

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Grilled Beef Tenderloin on Focaccia Toasts
From Tyler Florence

Ingredients

2 pounds cherry tomatoes
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 heads garlic
4 sprigs fresh rosemary
1 lemon, juiced
1 red bell pepper, seeded and chopped
2 cups good quality mayonnaise
2 tablespoons hot chili paste
1 whole beef tenderloin*, about 6 to 8 pounds
2 loaves focaccia bread, sliced and toasted
Baby arugula, for garnish

Directions

Heat the oven to 400 degrees F.
Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.
Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board.
Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill.
Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap.
When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.)
Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper.
Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices.
To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve.

Serves 30.

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10 Tasty Panini Recipes

partysugar — Thu, 13 Aug 2009 05:50:07 -0700

In Italy, a panino (or panini, in the plural) can refer to a type of roll or a griddled sandwich, but here in America, a panini is always a pressed sandwich that is served warm. Why do I have panini on the brain? Because August is National Panini Month! Since I'm a huge fan of the combination of toasty bread and melted cheese, I've rounded up my favorite panini recipes. You don't necessarily need a special kitchen gadget to make them; you can simply cook a panini on a skillet or, if it's hot in your neck of the woods, outdoors on the grill.

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