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Are Rejected Melons the Next Form of Renewable Energy?

YumSugar — Thu, 27 Aug 2009 14:00:03 -0700

A colossal food fight is one way to use up the season's supply of subpar produce. But scientists have discovered another: convert rejected fruits into biofuel. The study, conducted by USDA researchers and published in the journal Biotechnology For Biofuels, found that the 360,000 tons of fruit rejected by US retailers each year could be converted into roughly two million gallons of biofuel. Research team leader Wayne Fish said that 50 percent of the fruit, which is typically left in the fields and not sold due to cosmetic imperfections, is fermentable into ethanol, which can be used as fuel, “We’ve shown that the juice of these melons is a source of readily fermentable sugars, representing a heretofore untapped feedstock for ethanol biofuel production." I'd never considered that fruit could be a viable source of renewable energy - but I find it refreshing (although perhaps not as refreshing as, say, an In-Sandíary).

Are you surprised to hear that watermelon could have potential past the typical Summer barbecue?

Happy Hour: In-Sandíary

partysugar — Fri, 21 Aug 2009 16:00:24 -0700

Remember a month ago when I mentioned my latest obsession was with watermelon juice and tequila? Well the compulsion continues with this cocktail! What makes this drink is the spicy salted rim. It adds a fiery punch that enhances the natural bite of tequila. Be sure to strain the watermelon juice before putting it into the cocktail shaker. This ensures that the final drink is smooth and refreshing. If you're looking for a delicious alternative to the classic lime margarita, definitely give this drink a shake before watermelon season ends. You'll be pleasantly surprised at how well the vibrant pink fruit pairs with tequila. Get the recipe when you read more.

In-Sandíary
From Food & Wine Cocktails 09

Ingredients

Chili Salt
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon ancho chile powder
Cocktail
1 lime wedge
Ice
2 ounces blanco tequila
2 ounces watermelon juice
1/2 ounce fresh lime juice
1/4 ounce Simple Syrup

Directions

Make the chile salt: In a small bowl, mix the kosher salt, sugar and ancho chile powder.
Make the cocktail: Moisten the outer rim of a highball glass with the lime wedge and coat lightly with chile salt.
Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well.
Fill the highball glass with ice and strain the drink into the glass.

Makes 1 drink.

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Summer of Salads: Watermelon, Feta, and Arugula Salad

YumSugar — Tue, 28 Jul 2009 15:00:01 -0700

It wouldn't be the Summer of salads without the most refreshing medley of them all: watermelon, feta, and arugula. I have to admit I'm not too crazy about arugula, feta, or red onion as stand-alone items, but the first time I tried them together with melon, I was blown away. The crisp sweetness of the watermelon is a wonderful counterpoint to the leafy, slightly bitter arugula, and the saltiness of the feta finds itself mellowed by juicy, pungent red onion.

Though this salad only has a handful of ingredients, each one plays an equal part in adding to the complexity of the dish. Arugula wilts quickly when wet, so hold off on the dressing until right before serving. Find a delicate and balanced recipe after the break.

Happy Hour: Watermelon-Tequila Cocktails

partysugar — Fri, 24 Jul 2009 16:00:45 -0700

Since today is National Tequila Day (cheers!), I thought I'd share my latest obsession with you. While I'm a huge fan of the classic margarita combination of tequila and fresh-squeezed lime juice, it pales in comparison to the delightful pairing that is watermelon juice and tequila. I'm so crazy about this dynamic duo that I've already made three different cocktails with it. The one seen here - my current fav - is a mixture of watermelon, tequila, mint, blueberries, and lime juice. With its sweet, minty flavor, refreshing thirst-quenching quality, and beautiful blushing color, this cocktail is almost perfect. I say almost because it's far too easy to drink. A problem that's quickly solved with a generous float of tequila. To get the party, or the weekend, started, make this drink tonight

Come Party With Me: Outdoor Concert - Menu

partysugar — Tue, 21 Jul 2009 09:00:03 -0700

During the Summer, most cities host some sort of outdoor concert series. New York has Summer Stage in Central Park, in San Francisco's there's Stern Grove, and Chicago's home to Ravinia. While these events are about enjoying music in the open air, the food cannot be overlooked: a scrumptious picnic makes an outdoor concert! So this week pack a basket and head to your local amphitheater.

Steak sandwiches are a portable favorite, and Ina Garten's recipe with sautéed onions, arugula, and mustard mayonnaise will impress your friends. Make use of Summer's ripe tomatoes with a fresh tomato salad. When placed on a bed of watercress and drizzled with a blue cheese dressing, potato salad goes glam. Be sure to keep the salad's three components separate until serving. No picnic is complete without fruit, and watermelon cubes are a refreshing treat. To look at these recipes, read more.

Steak Sandwich
From Ina Garten

Ingredients

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula

Directions

Season the steak liberally with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer of the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Makes 2 sandwiches.

Mustard Mayo:

3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature.

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Tomato Salad
From Everyday With Rachael Ray

Ingredients

8 plum tomatoes-seeded, quartered and thinly sliced
1 medium red onion, quartered and thinly sliced
1 cup fresh basil leaves, cut into thin strips
1/2 cup flat-leaf parsley, chopped
1/3 cup extra-virgin olive oil, eyeball it
Coarse salt and freshly ground pepper

Directions
In a medium bowl, toss together the tomatoes, onion, basil and parsley and dress with the olive oil. Season to taste with salt and pepper.

Serves 8.

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Grilled Potato Salad With Watercress, Green Onions, and Blue Cheese Vinaigrette
From Bon Appétit

Ingredients

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Directions

Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

Serves 4-6.

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Watermelon Squares in Campari
From Whole Living

Ingredients

One 5- to 6-pound watermelon, halved lengthwise
1/2 cup Campari (optional)

Directions

Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.
Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.
Place on dessert plates and serve each with 2 tablespoons of Campari, if desired.

Serves 4.

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Noteworthy Nibbles - June 23-30, 2009

YumSugar — Tue, 23 Jun 2009 14:00:13 -0700

It's almost July, and the palatable parties just keep coming. If you're a wine enthusiast, head over to Pinot Days or the Telluride Wine Festival. Beer more your thing? Throw back some sake bombs at the Beer & Sake Festival, or hit up the Colorado Brewfest. Here in Fog City, the Best of the Bay looks to be one heck of a soirée. What happenings are you hitting up?

If you know of anything that's been left off the list, please go ahead and chime in below!

Sedona, AZ: Dine in Sedona Restaurant Fest - June 23-30
Hampton, SC: Hampton County Watermelon Festival - June 23-28
Gettysburg, PA: Gettysburg Festival - June 23-28
Portsmouth, NH: Taste of the Nation Portsmouth - June 24
London, OH: London Strawberry Festival - June 24-27
San Francisco, CA: Pinot Days - June 24-28
Wisconsin Rapids, WI: Cranberry Blossom Festival - June 24-28
San Diego, CA: Beer & Sake Festival - June 25
Milwaukee, WI: The 2009 Big Taste - June 25
San Francisco, CA: Best of the Bay - June 25
Ft. Lauderdale, FL: Taste of the Nation South Florida - June 25

To see the rest, read more.

Cedar Rapids, IA: Cedar Rapids BBQ Roundup _ June 25-28
Telluride, CO: Telluride Wine Festival - June 25-28
Luling, TX: Luling Watermelon Thump - June 25-28
Cleveland, OH: Cleveland Wine Festival - June 26-27
Emerson, AR: Purple Hull Pea Festival - June 26-27
Chipley, FL: Panhandle Watermelon Festival - June 26-27
Tacoma, WA: Taste of Tacoma - June 26-28
Long Grove, IL: Long Grove Strawberry Festival - June 26-28
Burlington, VT: Green Mountain Chew Chew Food & Music Fest - June 26-28
Chicago, IL: Taste of Chicago - June 26-July 5
Honolulu, HI: Slow Food's Honolulu Fish Auction Tour - June 27
Washington DC: National Capital Barbecue Battle - June 27-28
Fort Collins, CO: Colorado Brewfest - June 27-28
Pennington, NJ: East Coast Food & Wine Festival - June 27-28
New York, NY: Summer Rosé Celebration With Ariane Duarte - June 29

Source

Noteworthy Nibbles - June 16-23, 2009

YumSugar — Tue, 16 Jun 2009 14:30:47 -0700

This weekend doesn't just mark Juneteenth and Father's Day. It's also packed with events that honor all of the pleasures of Summer, from peaches, blueberries, and watermelon to ribs, RC cola, and moon pies. But that's not all: this Friday marks the acclaimed Aspen Food & Wine Classic, which we're so excited to be returning to this year. Stay tuned!

Know of any important food events we've left out this week? Feel free to chime in below!

Sedona, AZ: Dine in Sedona Restaurant Fest - June 16-30
Clarksville, AR: Johnson County Arkansas Peach Festival - June 16-21
St. Helena, CA: StarChefs Rising Stars Napa & Sonoma - June 17
Emmett, ID: Emmett Cherry Festival - June 17-20
Portland, ME: Taste of the Nation Portland - June 18
Oakland, CA: National Homebrewers Conference - June 18-20
Fort Wayne, IN: BBQ Ribfest 2009 - June 18-21
Gettysburg, PA: Gettysburg Festival - June 18-28
Dallas, TX: Food For Thought Dallas - June 19
Crewe, VA: Virginia Chicken Festival - June 19
Owego, NY: Owego Strawberry Festival - June 19-20
Rotan, TX: Juneteenth Enrichment Festival - June 19-20
Boston, MA: American Craft Beer Festival - June 19-20
Aspen, CO: Aspen Food & Wine Classic - June 19-21

To see the rest, read more.

Stowe, VT: Stowe Wine & Food Classic - June 19-21
Glenwood Springs, CO: Strawberry Days Festival - June 19-21
Champaign, IL: Taste of Champaign Urbana - June 19-21
Clayton, NY: The Great New York State Food & Wine Festival - June 19-21
Flagstaff, AZ: Made in the Shade Beer Tasting - June 20
Brewton, AL: Alabama Blueberry Festival - June 20
Burgaw, NC: North Carolina Blueberry Festival - June 20
Bell Buckle, TN: RC & Moon Pie Festival - June 20
Martinez, CA: King of the County BBQ Challenge - June 20-21
Hampton, SC: Hampton County Watermelon Festival - June 20-28
Boise, ID: Savor Idaho - June 21

Source

Come Party With Me: Farmers Market Feast - Drinks

partysugar — Thu, 11 Jun 2009 12:50:38 -0700

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.

Watermelon Rum Mash
From Self

Ingredients

6 fresh shiso (or mint) leaves, plus 8 additional sprigs for garnish
12 3/4 cups (2 3/4 quarts) cubed seedless watermelon, pureed and strained (makes 1 1/2 quarts juice)
1 2/3 cups white rum (or to taste)

Directions

Crush shiso in the bottom of a large pitcher, using a long wooden spoon.
Add watermelon juice and rum; stir. Serve over ice; garnish with shiso sprigs.

Serves 8.

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Noteworthy Nibbles - May 12-19, 2009

YumSugar — Tue, 12 May 2009 14:00:45 -0700

How do you know that Summer's just a few weeks away? When there's a seemingly endless list of epicurean events and food festivals. We can hardly straddle them all, but have plans to hit up San Francisco Cocktail Week, shake hands with sake brewers at the Joto Sake Tasting, slurp a few slippery ones at Oysterfest, and swirl Sauvignon Blanc at the Uncorked! Wine Festival. What events are you penciling in? Tell us what you're tasting below!

Buckhannon, WV: West Virginia Strawberry Festival - May 13-17
San Francisco, CA: Joto Sake Tasting - May 14
Memphis, TN: World Championship Barbecue Cooking Contest - May 14-16
San Francisco, CA: San Francisco Strawberry Week - May 14-24
St. Pete Beach, FL: Tampa Bay Wine & Food Festival - May 15-16
Monterey, CA: Monterey Bay Aquarium's Cooking for Solutions - May 15-16
Dermott, AR: Dermott Crawfish Festival - May 15-16
Magnolia, AR: Magnolia Blossom Festival & Steak Cook-Off - May 15-16
Pasadena, TX: Pasadena Strawberry Festival - May 15-17
Little Rock, AR: Greek Food Fest - May 15-17
Paso Robles, CA: Paso Robles Wine Festival - May 15-17
Lodi, CA: Lodi ZinFest - May 15-17
San Francisco, CA: San Francisco OysterFest - May 16
San Francisco, CA: Uncorked! Wine Festival - May 16

To see the rest, read more.

Newberry, FL: Newberry Watermelon Festival - May 16
Healdsburg, CA: Quivira Vineyards Inaugural Farm-to-Table Dinner - May 16
Frankfort, KY: Slow Food Kentucky Herb Festival - May 16
Montrose, PA: Montrose Chocolate & Wine Festival - May 16
Little River, SC: Blue Crab Festival - May 16-17
Seattle, WA: Seattle Cheese Festival - May 16-17
Oxnard, CA: California Strawberry Festival - May 16-17
Castroville, CA: Castroville Artichoke Festival - May 16-17
Dallas, TX: Taste of the Nation Dallas - May 17
New Orleans, LA: New Orleans Wine & Food Experience - May 19-23

Source

Come Party With Me: Cinco de Mayo - Menu

partysugar — Tue, 28 Apr 2009 09:00:01 -0700

Just because Cinco de Mayo falls on a Tuesday this year doesn't mean you can't entertain! I've got a delicious menu that consists of fast, yet flavorful Mexican dishes. Invite friends over for an early celebration this weekend, or wait until Tuesday evening to party on the actual date.

Start by taking some help from the store and purchase your favorite brand of guacamole and fresh tomato salsa. Supplement these dips with a quick homemade black bean salsa seasoned with garlic and jalapenos. For the main course, serve chicken enchiladas with creamy green sauce. If you're really pressed for time, make the enchiladas with a rotisserie chicken.

While the enchiladas bake, throw together a scrumptious side dish in the form of a festive watermelon and papaya salad with tequila vinaigrette. Sound delicious? Wait until you read the recipes - your mouth will be watering! Check them out now: read more.

Black Bean Salsa
From Everyday with Rachael Ray

Ingredients

Two 15-ounce cans black beans, 1 drained
1/4 cup finely chopped white onion
3/4 cup finely chopped plum tomatoes
1 clove garlic, finely chopped
1 jalapeño, seeded, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Directions

Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.
Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.

Makes 4 cups.

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Watermelon and Papaya Salad with Tequila Vinaigrette
From Food and Wine

Ingredients

1/4 cup fresh lime juice
2 tablespoons tequila
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 small papaya (3/4 pound)-peeled, seeded and cut into 1-by-1/2-inch batons (2 cups)
3/4 pound seedless, rindless watermelon, cut into 1-by-1/2-inch batons (2 cups)
1/2 pound jicama, peeled and cut into 1-by-1/2-inch batons (2 cups)
5 ounces mesclun greens
1 Hass avocado, cut into 1/2-inch cubes

Directions

In a large bowl, whisk the lime juice with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well. Add the avocado and toss gently. Season with salt and pepper and serve right away.

Serves 4.

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Chicken Enchiladas with Creamy Green Sauce
From Everyday Food

Ingredients

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Directions

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
Meanwhile, in a large bowl, combine salsa and cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften.
Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Serves 6.

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