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Get Thee to the Grilled Cheese Invitational!

YumSugar — Thu, 10 Apr 2008 09:01:33 -0700

Do you make a mean grilled cheese sandwich? Think you've got what it takes to win the Annual National Grilled Cheese Invitational? Well then you better hurry: Registration ends this Sunday, April 13.

The annual melted cheese event is being held this year in Los Angeles on April 19. There will be up to 100 competitors vying for title of the big cheese. If you're not a sandwich maker, then show up and instantly become part of the judging panel. The sandwiches are handed out to the audience, who then vote for their faves. The categories are: Missionary (white bread, orange cheese, and butter), Spoons (any bread, butter, cheese), Kama Sutra (any bread, butter, cheese, and other ingredients), and Honey Pot (same as Kama Sutra, but sweet).

Event founder and organizer Tim Walker said:

The 1st 6th Annual Grilled Cheese Invitational will be mankind's greatest achievement since the invention of fire! This year we will have more cheese than ever before. More competitors, more sammiches, more everything!

It sounds like it's going to be a fantastic cheese voyage. If I lived in the area, I would definitely find a way to attend. How about you? Are you going to go to the Grilled Cheese Invitational?

Kraft's Orange Slices Get Singled Out

YumSugar — Wed, 08 Apr 2009 05:50:40 -0700

You may be impossibly in love with ricotta, feta, and manchego, but Kraft Foods is hoping you'll give its signature orange slices another chance. According to Advertising Age, the food company has begun a major push for Kraft Singles, its synthetic-cheese line of American, Swiss, and Cheddar cheese slices. Although the brand's natural cheese sales have declined amid the recession, processed cheeses such as Velveeta and Kraft Singles have helped to lift the segment's sluggish sales numbers. As a result, Kraft will continue to focus on marketing its Singles products with a grassroots promotion.

For its National Grilled Cheese Month Sweepstakes, Kraft has launched an ad hoc website that encourages consumers to write short essays about why they love Kraft Singles, so they can be entered into a weekly drawing for free packages of Kraft Singles.

Kraft is also backing the Seventh Annual Grilled Cheese Invitational. Organizers of the world's largest grilled cheese competition, which takes place in Los Angeles later this month, expect to turn out 5,000 grilled cheese sandwiches.

I don't know about you, but I've always felt that tough times foster cravings for less than wholesome yet insanely delicious childhood favorites. Kraft Singles have a particularly special place in my heart, so there's no doubt that within the next thirty seconds I will be professing my love for them on IHeartGrilledCheese.com. How do you feel about Kraft Singles? Do you think this promotion will catch on?

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Noteworthy Nibbles - Feb. 17-23, 2009

YumSugar — Tue, 17 Feb 2009 14:00:12 -0800

I wish there were a dozen of me so I could be at every single one of this week's events. Case in point: I'm going to have to choose between the Grilled Cheese Invitational and a clam chowder cook-off. Life is full of the most difficult decisions! Meanwhile, Orange County is gearing up for its restaurant week, and, on the opposite coast, Miami will soon be abuzz with its South Beach Wine and Food Festival.

Are you going to any of this week's events? If we've left anything off our list, feel free to chime in below!

Indio, CA: Riverside County Fair - Feb. 17-22
New York, NY: NYC Restaurant Week - Feb. 17-22
San Francisco, CA: Around the World in 80 Sips - Feb. 19
Miami, FL: South Beach Wine and Food Festival - Feb. 19-22
San Antonio, TX: San Antonio Wine Festival - Feb. 20-22
Chicago, IL: Chicago Restaurant Week - Feb. 20-27
San Francisco, CA: POP Party - Feb. 21
Santa Cruz, CA: Santa Cruz Clam Chowder Cook-off and Festival - Feb. 21
San Francisco, CA: NorCal Grilled Cheese Invitational - Feb. 21
Orange County, CA: Orange County Restaurant Week - Feb. 22-28

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How To Host a Chili Cook-off

partysugar — Tue, 04 Nov 2008 09:00:40 -0800

Yesterday morning I had the pleasure of speaking with three of San Francisco's busiest chefs, the men behind the PlumpJack restaurant kitchens. Jack Falstaff's Jonnatan Leiva, PlumpJack Cafe's Rick Edge, and Balboa Cafe's Jose Lemus each stopped by Balboa to deliver a batch of their ultimate chili. The chefs, along with the firefighters of Station 16, are taking part in an annual chili cook-off, benefiting the San Francisco Firefighter Toy Program. Each chef submitted a recipe for a different type of chili. From now until Friday, November 7th, diners at Balboa will have the chance to sample all four and vote on their favorite. If you don't live in San Francisco you may not be able to taste the chili, but you could host your own chili contest! A chili cook-off is the perfect alternative to a formal Thanksgiving dinner or ideal for game day. To check out my ideas for hosting your own chili cook-off and the PlumpJack chefs' tips for making the best chili, read more.

When Hosting:

Start by asking a few friends (who enjoy cooking) if they would like to submit a recipe for your contest. Be sure you have enough space to keep the chili warm. For example, if four guests are bringing chili, you'll need four stove tops or oven space for several large pots.
A batch of chili serves a large group, so invite a bunch of people over to be judges.
To ensure that the kitchen isn't over crowded, have guests bring the finished chili dish.
Keep the menu varied and interesting by assigning each chef a different type of chili. The Balboa menu includes a beef chili, a pork chili, a vegetarian chili, and a super spicy chili.
Set up a toppings bar with grated cheese, sour cream, charred limes, chopped cilantro, tortilla chips, cornbread, etc.
Make the judging anonymous. Give each chili a letter. Print out score sheets and grade the chilis based on taste, texture, smell, color, etc.
Decorate with dried corn and colorful chili peppers.
Serve plenty of cold beer.
Have prizes (a bottle of wine, a limited-edition flavor of Tabasco) for the winning chili.

When submitting a chili recipe:

Keep the recipe simple.
Get a good flavor base by slowly cooking the onions and garlic.
When making vegetarian chili use a lot of vegetables. Grilled mushrooms and grilled tofu are hearty substitutes for meat.
For maximum flavor-melding, cook the chili for a long time. If you need more stove top space, cook the chili in the oven.
Roast chili peppers before adding to the chili.
Take the time to brown the meat before adding it to the chili pot.

Have you ever hosted or attended a chili cook-off? What is your secret for making the perfect chili?

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Come Party With Me: Campfire Fiesta - Menu

partysugar — Tue, 02 Sep 2008 07:45:01 -0700

When my friends and I go camping, the food planning comes first. Once we've figured out who's making every appetizer, cocktail, main dish, and dessert, we focus on other details like who's bringing bug spray and how to get where we're going.

So for this week's campfire fiesta, I'm forgoing invitations in favor of a flurry of emails to work out the logistics. September is prime camping time: It's just getting summery in Northern California, while the more scorching regions of the country are cooling off. This Mexican-tinged menu celebrates the last days of Summer by featuring lots of fresh produce.

To start, I'm offering tortilla chips served with a gourmet caramelized black bean "butter" and store-bought pico de gallo. Some chips will inevitably get crushed in transit, so we'll put those into the main dish - tamale chicken packets - which cook over the fire with little effort. I'll also be grilling corn, brushed with lime and feta cheese, and a jicama-mango salad that you can make in advance and assemble on site. To get the recipes, read more.

Caramelized Black Bean "Butter"
Cooking Light

Ingredients

1 tablespoon olive oil
4 cups chopped onion
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley

Directions
Makes 3 cups.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until golden.
Place onion, beans, vinegar, cocoa, salt, and paprika in a food processor; process until smooth.
Place bean mixture in a bowl. Sprinkle with parsley.

Nutritional Information

CALORIES 17(2% from fat); FAT 0.4g (sat 0.1g,mono 0.2g,poly 0.0g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 7mg; CARBOHYDRATE 3.1g; SODIUM 48mg; PROTEIN 0.7g; FIBER 0.8g

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Mango Jicama Chopped Salad
Gourmet

Ingredients

For dressing
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil

For salad
2 cups chopped peeled jícama (about 1 lb)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 lb Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 lb), torn into bite-size pieces
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
1 cup toasted salted pumpkin seeds

Directions
Serves 8.
Dressing may be made 1 day ahead and chilled, covered. You can prepare salad ingredients 1 day ahead and keep in separate sealed plastic bags, chilled.

Make dressing: Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
Serve salad sprinkled with pumpkin seeds.

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Grilled Corn With Lime and Cheese
Modified From Everyday Food

Ingredients

4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese

Directions

Heat grill to high or build campfire to medium flame.
Soak corn in cold water, turning occasionally, 10 minutes.
Transfer to grill or fire. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

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Tamale Chicken Packets
Modified From Reynolds Kitchen

Ingredients

4 sheets (12x18-inches each) Reynolds aluminum foil
1 can (15.25 oz.) whole kernel corn, drained
1/4 cup chopped green bell pepper
1/4 cup sliced ripe olives
2 cups coarsely crushed tortilla chips
1 cup chunky salsa, divided
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
1 teaspoon onion salt
1 teaspoon chili powder
1 cup shredded cheddar cheese

Directions
Serves 4.

Preheat oven to 450°F or build campfire with medium flames and a base of hot wood coals.
Center one-fourth of corn on each sheet of foil with non-stick (dull) side toward food. Top with green pepper, olives, tortilla chips and half of salsa. Add chicken; sprinkle with onion salt and chili powder. Top with remaining salsa.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Place next to fire or on hot coals, but not directly in flames. Cook 12 to 14 minutes then check chicken for doneness. Sprinkle with cheese before serving. Serve with additional salsa and crushed chips, if desired.

Nutrition Information (Per Serving):
538 calories
27 grams fat
108 milligrams cholesterol
1703 milligrams sodium
57 grams carbohydrates
45 grams protein

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Hell's Kitchen - 3.10 Recap

partysugar — Tue, 07 Aug 2007 10:28:31 -0700

Last night at nine, I sat down to enjoy the final episode of Hell's Kitchen. Boy was I in for a shock when at ten I realized it was far from over - there is still one episode left! It was much tamer than it normally is with the finalists, Rock and Bonnie, only entering the kitchen for a quick 30 minutes. All of the previous episodes were reviewed, and the last six contestants were brought back to help the finalists in their toughest dinner challenge. To see what happens when Bonnie and Rock design their own restaurants and are whisked off to Vegas for a surprise challenge, read more

After enjoying a few brief moments with their families - Bonnie's parents and Rock's wife and children - the dining room of Hell's Kitchen is loudly cut in half by a hanging partition. Ramsay then tells the finalists they have 36 hours to build their dream restaurant. Bonnie and Rock have full creative liability and must design the dining room and prepare a menu that reflects their signature styles as chefs. They return to the dorms to celebrate and get a start on brainstorming menus and restaurant designs.

The following morning both meet with the architect to discuss their intentions. Bonnie wants a romantic, European, simple, classic-with-a-twist style restaurant. She dislikes the booths and prefers mismatched China. Rock, on the other hand, loves the booths and prefers classic silverware with a warm, American, Southern, black-and-white style dining room.

Next they meet individually with Jean Phillipe, the maitre d', to select the waitstaff's uniforms. Bonnie decides her servers will wear all black and the females should be sexy. Rock is much more hesitant. His first choice of jeans is vetoed by Jean Phillipe, who helps Rock decide on something more appropriate for a fine dining room. Then it's on to the menus: Bonnie is paired with sous chef Mary Anne and quickly describes her menu of mini grilled cheeses, homemade pastas, and all of her personal favorite foods. Rock is paired with sous chef Scott, but his menu is unclear. The only dish he is certain of is a surf n' turf fried chicken and crab cakes.

Ramsay shows up and informs them that they have some very important business to take care of in Las Vegas!! Bonnie and Rock take five minutes to change before they board Ramsay's private jet. On the plane, Ramsay compliments them both and asks questions about their motivations for certain actions. They arrive at the Green Valley Ranch Resort in Vegas, head to an amazing luxurious room, and are shown a teaser for the season finale. Both are a little shocked to see themselves on television for the first time.

Afterwards, Ramsay invites them for a relaxing drink in the VIP lounge of the bar. Little do they know that behind the doors is a stadium full of screaming fans and several of Vegas' top chefs. Guess what? It's surprise challenge time! Rock and Bonnie have 30 minutes to make a dish that represents their signature style. Bonnie makes a shrimp and Fettuccine Alfredo and Rock does the aforementioned fried chicken and crab cakes (was anyone else disappointed by their lack of culinary splendor? Fettuccine Alfredo? Fried Chicken? I can master those dishes!).

Chefs from Caesars Palace, the MGM Grand, and Michael Mina judge the dishes. Then Robin Leach makes a cameo as a celebrity judge and gives his vote to Bonnie. Leaving the previous two winners of Hell's Kitchen to tie the score up - three for Bonnie and three for Rock. The tying vote goes to the manager and current executive chef of the restaurant at the Green Valley Ranch (surprise, surprise, was this a little fixed???). They declare Bonnie the winner and Ramsay whisks both off to the Ghost Bar at the top of the Palms where he gives them one last pep talk.

When they arrive back in LA, Rock and Bonnie receive another surprise when their old crew (Julia, Jen, Brad, Josh, Melissa, and Vinnie) enters the dorm with large gift baskets. Ramsay calls them all down to the kitchen where Bonnie and Rock are instructed to select team members to work in the upcoming night's dinner service. Since Bonnie won the challenge in Vegas, she has first pick and chooses Jen. They alternate turns each selecting another team member. Rock picks Brad and Vinnie and is stuck with Josh. Bonnie selects Melissa and Julia. The episode ends abruptly with clips of the hellish boys vs. girls dinner service that is to come in next week's final showdown.

Ramsay is at his best when he is in the kitchen, so today I have only the top 4 Ramsayisms and a bonus quote from celebrity judge, Mr. Robin Leach (of Lifestyles of the Rich & Famous):

Rock this wouldn't be such an event without your children... it's baby Rock!
You didn't think we would be flying commercial did you?
Stop trying to charm him, he's a chef he doesn't do charm!
Stop trying to manipulate the judges Rock!
And from Robin Leach: I've eaten at over 1700 restaurants around the world and I'm intrigued by the combination in both. But you told me if I didn't have a choice, you would put a cleaver in my back! So I give it to the lady.

Finally didn't you think Bonnie's hair looked a little too perfect after slaving in the kitchen for a half an hour? She must have spent time with a stylist. What do you think Rock and Bonnie make for themselves to eat in the dorm? Didn't you just want to shake Julia and give her a hug? You got the best prize girl, a culinary education and consoling from Ramsay, so be happy!

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Today's Special: Open-Faced Portobello Sandwiches

partysugar — Fri, 20 Apr 2007 08:57:32 -0700

Hefty portobello mushrooms are an excellent substitute for meat. The earthy, hearty mushroom adds protein and flavor to any meal, and is great for grilling, sauteing, or roasting. In tonight's case, the mushrooms act as the base of an open faced sandwich topped with a delicious vegetarian friendly mixture of cheese and herbs. The feta and fresh oregano give the mushrooms a Greek twist, and the grape tomato bites, added after baking, give it a salad like quality that is light and tasty. The creamy ricotta and tangy feta pair nicely with a bottle of Pinot Noir so why not invite your boy over for an impromptu dinner date? These sandwiches would make an intimate informal meal when concluded with fresh oranges and vanilla cookies. Happy Friday! Check out the recipe and read more

Open-Faced Portobello Sandwiches
From Vegetarian Times magazine

4 large portobello mushroom caps, about 5 oz. each
1 Tbs. olive oil
1 large egg, beaten
8 oz. crumbled feta cheese
1 cup low-fat ricotta cheese
3 Tbs. fresh oregano plus extra for garnish
3 Tbs. fresh snipped dillweed plus extra for garnish
Salt and freshly ground black pepper to taste
20 grape tomatoes, halved

Preheat oven to 425F.
Wipe mushroom caps clean, snap off stem ends and carefully scrape out black gills. Brush each cap lightly with oil. Set mushrooms aside.
Combine egg, feta cheese and ricotta cheese in a mixing bowl. Mix well, and stir in oregano, dillweed, salt and pepper.
Divide cheese filling equally among portobello caps, and place on cookie sheet or baking pan.
Bake for 20 minutes, or until tops turn golden.
Remove from oven, garnish with tomatoes and serve.

Serves 4.

PER SERVING: 320 CAL; 19 G PROT; 20 G TOTAL FAT ( 11 SAT. FAT) ; 17 G CARB.; 120 MG CHOL; 720 MG SOD.; 3 G FIBER; 10 G SUGARS

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