YumSugar

There's Nothing Like a Classic BLT

Katie Sweeney — Fri, 21 Jan 2011 12:34:48 PST

There are some things in life that aren't supposed to be messed with. One of those things is the BLT sandwich. This traditional combination of porky bacon, crunchy lettuce, and juicy tomatoes is perfect just the way it is. While you can serve the trio on fancy bread, I prefer to make them on toasted whole wheat because that's the way my dad made BLTs when I was a girl. Same goes for the condiments: you could add mustard or aioli, but good-old mayonnaise from the jar is fine. The key to a good BLT is to use high-quality ingredients and be generous when layering. Lots of bacon is essential! To check out my method, keep reading.

Lettuce: It's Not Just For Salad

FitSugar — Fri, 09 Jul 2010 07:30:03 PDT

Now that it's Summer, all I want to do is cook outside. And, wanting to add more creativity to my grilling arsenal, I've started experimenting with foods that you wouldn't think to grill otherwise. I'm grilling lettuce lately. It might sound odd, but something about warming lettuce on a smoky grill makes it more interesting, and gives it a new dimension of flavor.

To do this at home, start with a meaty lettuce. I use romaine because its size and long spine make it easier to handle on the grill. Endive and escarole work well too. Just keep in mind that the heartier the lettuce, the more it will be able to withstand being on an open flame. Cut the lettuce in half lengthwise, making sure to keep the hearts intact. From here, lightly oil your grill or brush the cut side of your lettuce with oil. Then, place the lettuce cut side down onto the grill. You want it to wilt and brown a bit, but to still retain some crispiness. When it's done, dress as you like.

Your guests will really go wild for grilled lettuce. At our last barbecue, we grilled up romaine and drizzled it with olive oil, balsamic vinegar, and grilled shallots - it was a huge hit. Restaurants have also started serving, with much success, grilled Caesar salads. And for those of you that can't get past the bitter taste of endive, escarole, or radicchio, grilling is a great way to tame the usually bitter flavors. And best of all, it's a creative way to get leafy greens into a barbecue menu.

Source: Flickr User stu_spivack

Lettuce Be Careful: E. Coli Outbreak Prompts Romaine Recall

YumSugar — Fri, 07 May 2010 10:40:02 PDT

Here's a pretty convincing argument in favor of washing bagged greens. An E. coli lettuce outbreak has sickened at least 19 people, hospitalized 12, and left three people gravely ill.

Freshway Foods and Imperial Sysco brands are recalling romaine lettuce in at least 23 states east of the Mississippi. The romaine has also been sold in salad bars and delis in stores like Kroger, Giant Eagle, Ingles Markets, and Marsh stores.

I'd been optimistic about the Obama administration's promise to establish more stringent food safety guidelines, but this demonstrates that, sadly, nothing has really changed. I'll be steering clear of raw greens for a while - what about you?

Fast & Easy Dinner: Bacon, Lettuce, and Egg Salad

partysugar — Wed, 30 Dec 2009 06:50:10 PST

The classic flavors of a breakfast sandwich - bacon, eggs, toasted bread, and melted cheese - are transformed into a salad that's worthy of dinner.

The bacon is sprinkled with brown sugar and broiled until caramelized and syrupy. Thick slices of country bread are topped with jarlsberg cheese, and a fried egg finishes off the dish.

It's rustic and simple, but satisfying and decadent. Want the recipe? Read more.

Raw Leafy Green Breakdown

FitSugar — Wed, 07 Oct 2009 11:00:35 PDT

It's harvest time and farmers markets as well as local grocery stores are booming with fresh produce. Take advantage of the abundance by enjoying a delicious salad. All those veggies and greens are refreshing and satisfying, and since they're in season you can find an amazing variety this time of year.

This got me thinking about leafy greens and whether there is a huge difference nutritionally between them. I know dark-green spinach is much healthier than light-colored iceberg lettuce, but how much better?

To see the breakdown

1 cup	Calories	Fiber (g)	Vitamin A (IU)	Iron (mg)	Potassium (mg)	Folate (mcg)
Your RDI (just to compare)	around 2,000	25-30	2,333	18	4200	400
Romaine	8	1	4,094	.5	116	64
Spinach	7	.7	2,813	.8	167	58.2
Iceberg	10	1	361	.3	102	21
Arugula	4	0	474	.2	73.8	19.4
Red leaf lettuce	3	0	2,098	.3	52.4	10.1
Green leaf lettuce	1	0	2,665	.3	69.8	13.7
Bibb (Boston)	7	1	1,822	.7	131	40.1

Fast & Easy Dinner: Grilled Shrimp and Romaine

partysugar — Wed, 20 May 2009 06:50:45 PDT

One of my favorite tapas dishes to have in Spain is grilled lettuce drizzled with olive oil. I was excited when I found this recipe because it takes that concept and turns it into a complete meal by adding grilled shrimp and grated Parmesan cheese.

To make it more authentically Spanish, I'll toss minced garlic in with the oil that's used to coat the shrimp and romaine. Serve with crusty bread for mopping the sauce and a refreshing tinto de verano to drink. Want to come with me on an adventure to the Iberian Peninsula? Get the recipe and

Grilled Shrimp and Romaine
From Better Homes and Gardens

Ingredients

1/4 cup olive oil 1/2 tsp. kosher salt or 1/4 tsp. salt 1 lb. fresh or frozen large shrimp, peeled and deveined 2 hearts of romaine lettuce, halved lengthwise 1/4 cup finely shredded Parmesan cheese 2 lemons Olive oil Kosher salt or salt and freshly ground black pepper

Directions

In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside.
On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp*. Brush oil mixture over cut sides of lettuce and the shrimp.
For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.)
Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad.

Serves 4.

Print recipe with images | without images

Monday's Leftovers: Five Spice Turkey Lettuce Wraps

YumSugar — Mon, 30 Mar 2009 07:50:04 PDT

Start off the week on the right foot with a wholesome meal that's both healthy and hearty. Chinese-inspired lettuce wraps - made with leftover ground turkey - are sweet, thanks to hoisin sauce, and spicy, courtesy of five-spice powder, which contains cinnamon, cloves, fennel seed, anise, and Szechuan peppercorns.

If you want to get a head start on your meal plans, you can make the filling a day ahead, or make extra to reserve for lunch the next day. To enjoy this well-balanced meal that's full on flavor,

Five Spice Turkey Lettuce Wraps
From Eating Well

Ingredients

1/2 cup water 1/2 cup instant brown rice 2 teaspoons sesame oil 1 pound 93%-lean ground turkey 1 tablespoon minced fresh ginger 1 large red bell pepper, finely diced 1 8-ounce can water chestnuts, rinsed and chopped 1/2 cup reduced-sodium chicken broth 2 tablespoons hoisin sauce (see Note) 1 teaspoon five-spice powder (see Note) 1/2 teaspoon salt 2 heads Boston lettuce, leaves separated 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives 1 large carrot, shredded

Directions

Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

Serves 4. Nutritional Information Per Serving: 285 calories, 11g fat, 66 mg cholesterol, 24 g carbohydrates, 26 g protein, 5 g fiber, 543 mg sodium, 390 mg potassium.

Print recipe with images | without images

A Tasty Way to Start the (New Year) Day

partysugar — Thu, 01 Jan 2009 07:00:52 PST

Last week, I woke up (no surprises here) slightly hungover. It seems I had played ~~one~~ three too many rounds of beer pong. As I lay in bed, my head pounding, I suddenly realized I was in the best place in the world to be hungover: my parents' house - where the fridge was always stocked! Sure enough there was bacon, eggs, an assortment of cheese, and bread. It was time to make the ultimate breakfast sandwich - Thomas Keller's cheesy BLT with a fried egg. You may recognize this sandwich from the movie Spanglish. And if you've never made it, treat yourself to one today (especially if you are hungover!).

The combination of crisp bacon, oozing yolk, and melted cheese is scrumptiously sublime. The sandwich features simple ingredients in a magnificent way that is balanced in both taste and texture. Although it's extremely messy to eat, the dish is surprisingly hearty and beyond delicious. To check out this egg-cellent sandwich,

Cheesy BLT With Fried Egg
From Thomas Keller

Ingredients

4 thick slices of bacon 2 slices of Monterey Jack cheese* 2 thick slices of rustic white bread, toasted and hot 1 tablespoon mayonnaise** 4 tomato slices 2 leaves of butter lettuce 1 teaspoon unsalted butter 1 large egg

Directions

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny.
Slide the egg onto the lettuce; close the sandwich and eat right away.

Makes 1 sandwich. *We didn't have Monterey Jack on hand, so I substituted another mild, good-melting white cheese, fontina. **I left out the mayonnaise and didn't miss it. The runny egg provides enough moistness.

Print recipe with images | without images

View 19 Photos ›

Fast & Easy Dinner: Sesame and Ginger Chicken

partysugar — Wed, 30 Jul 2008 06:45:35 PDT

Store-bought salad dressings are a wonderful ingredient to have on hand. Besides their original purpose, they make a great seasoning for a variety of dishes. In this recipe, an Asian-style sesame and ginger vinaigrette is tossed with chicken chunks and grated carrots. The deliciously textured combination is served inside lettuce cups. Topped with crunchy peanuts and fresh squeezed lime, this meal is so scrumptious no one will know you took help from a bottle! Learn the recipe and

Sesame and Ginger Chicken
From Better Homes and Gardens magazine

Ingredients

1 lb. skinless, boneless chicken breast, cut into bite-size strips 1/4 cup bottled light Asian-style dressing with sesame and ginger 2 cups packaged julienned carrots 1/8 tsp. crushed red pepper 1 head butterhead lettuce, leaves separated 1/4 cup honey-roasted peanuts, chopped Lime wedges

Directions

Sprinkle chicken lightly with salt and pepper. Lightly coat a large skillet with cooking spray; heat over medium-high heat.
Add chicken; cook and stir for 3 minutes or until browned.
Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 2 to 3 minutes more or until carrots are crisp-tender and chicken is no longer pink.
Stir in red pepper.
On a large platter arrange 4 stacks of lettuce leaves. Serve by filling leaves with chicken mixture: Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges.

Serves 4.

Print recipe with images | without images

Simple Tip: Use Radicchio As a Serving Bowl

partysugar — Tue, 15 Apr 2008 16:13:33 PDT

At the Junior Achievement's Wine Tasting and Auction, I was inspired by their servingware. Instead of offering guests olives and marinated cheeses in regular bowls, they were festively placed inside radicchio leaves. The bright purple leaves made the antipasto display pop with color!

This is a great idea for the eco-conscious hostess. No bowls need to be washed and the empty leaves can be placed into the compost bin. Iceberg and romaine lettuce leaves would also work well for serving salsas, olives, cheese, crackers, and more.

Got another edible alternative to a serving bowl? Share your ideas with us below!