Ring Bros Marketplace Newsletter

Savor

The Ring Bros. Marketplace Newsletter June 2011

Contents

Summer Food Safety Tips
Store Events
Featured Products
About Figs
New Deli Sandwiches
Steak Grilling Tips
Grilling Fish
New at Nata's
To Die For Dips and Spreads
Pairing Beer and Food
Book of the Month
Are Flowers Always Appropriate?

Summer Food Safety Tips

When You Transport Food

Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be held at or below 40°F. Limit the times the cooler is opened.

Consider packing beverages in one cooler and perishable foods in another.

Meat, poultry, and seafood may be packed while it is still frozen so that it stays colder longer. Be sure to keep raw meat, poultry, and seafood securely wrapped so their juices don't contaminate cooked foods or foods eaten raw such as fruits and vegetables.

Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled "ready-to-eat," "washed," or "triple washed" need not be washed.

Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.
Dry fruits and vegetables with a clean cloth towel or paper towel.

Before You Begin

Food safety begins with hand-washing even in outdoor settings. And it can be as simple as using a water jug, some soap, and paper towels.

Consider using moist disposable towelettes for cleaning your hands.

Keep all utensils and platters clean when preparing food.

Safe Grilling Tips

Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood.

Don't reuse marinade.

Don't use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.

If you partially cook food to reduce grilling time, do so immediately before the food goes on the hot grill.

When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure.

Steaks and roasts: beef, veal, and lamb - 145°F.

Ground: pork, beef, veal and lamb - 160°F.

Poultry breasts and ground poultry - 165°F.

Whole poultry (take measurement in the thigh) - 165°F.

Fin fish - 145°F or until the flesh is opaque and separates easily with a fork.

Shrimp, lobster, and crabs - the meat should be pearly and opaque.

Clams, oysters, and mussels - until the shells are open.

Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.

When You Serve Food

Keep cold foods cold and hot foods hot.

Do not use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water.

Hot food should be kept hot, at or above 140°F. Wrap well and place in an insulated container.

Foods like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

Don't let perishable food sit out longer than 2 hours.

Food should not sit out for more than 1 hour in temperatures above 90°F.

Store Events
Thursday June 2, 6-7 p.m. Cooking Class: Cooking Fish Intro & Filleting Friday June 3 3-7 p.m. Product Sampling Dulcet Cuisine Condiments 4-6 p.m. Wine Tasting Saturday June 4 2-6 p.m. Product Sampling More Than Gourmet Wine Sauces Thursday June 9, 6-7 p.m. Cooking Class: Cooking Fish Grilling Friday June 10 3-7 p.m. Product Sampling Twelve Beverage 4-6 p.m. Wine Tasting Saturday June 11 10-2 p.m. Product Sampling Vita Coconut Water 2-6 p.m. Product Sampling Ojay Cook Mayonnaise & Tonino Tuna 3-5 p.m. Cooking Demonstration Crab Cakes Thursday June 16, 6-7 p.m. Cooking Class: Cooking Fish Baking		Friday June 17 3-7 p.m. Product Sampling Rufus Teague BBQ Sauces 4-6 p.m. Wine Tasting Saturday June 18 11-3 p.m. Product Sampling Outta the Park BBQ Sauce 2-6 p.m. Product Sampling Oogave Soda 3-5 p.m. Cooking Demonstration Easy Seafood Marinara Thursday June 23, 6-7 p.m. Cooking Class: Cooking Fish Pan Frying Friday June 24 3-7 p.m. Product Sampling Rick's Picks Pickled Veggies 4-6 p.m. Wine Tasting Saturday June 25 10-2 p.m. Product Sampling Vita Coco Coconut Water 2-6 p.m. Product Sampling Brianna's Salad Dressing 3-5 p.m. Cooking Demonstration Stuffed Cod with Citrus Dill Butter Sunday June 26, 11-3 p.m. Product Sampling Namaste Gluten Free Baking Mixes Cape Cod Cranberry Harvest Jams & Jellies Thursday June 30, 6-7 p.m. Cooking Class: Cooking Fish Frying
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Featured Products
NEW! Trop50 Lemonade & Raspberry Lemonade Refresh yourself with our newest flavors! Try Trop50 Lemonade and Raspberry Lemonade. Just like all our Trop50 varieties they are made with 50% less sugar and calories and no artificial sweetners. NEW! Cowboy Natural Wood Chips In 1992 Cowboy Charcoal was formed to specialize in NATURAL "LUMP" CHARCOAL. A state-of-the-art, environmentally compatible, wood-retort plant was built in Albany, KY. For nearly a decade we have marketed hardwood charcoal to a wide range of industrial, foodservice, wholesale and retail accounts. We have enjoyed a client base as wide ranging as Williams-Sonoma Gourmet Cooking stores to the Brass Foundry Industry which appreciate our product's ultra carbon characteristics. Following a history of growth, new product lines are in development to serve the consumer barbecue market. NEW! Atkins and Potts Mustards and Mayonnaise At Atkins and Potts we pride ourselves on our kitchen cooking values. Nothing in our ranges is mass produced. Furthermore we ensure that all our products contain a high percentage of the key ingredients and not just token amounts. Everything we produce is lovingly made in our Berkshire kitchen. We alone create the recipes and use the very best quality ingredients. We’re constantly innovating. Our ranges contain classics, with a contemporary twist and we love to experiment with exciting new flavours and textures. NEW! Saxon Chocolates Smores Gift Set Crisp graham crackers, fluffy hand-cut marshmallows and silky smooth dark Belgian chocolate blend together to dramatically raise the bar of this favourite summer treat. Each kit makes 8 of the most delectable smores you will ever eat, and makes a perfect gift for cottages, camping and backyard parties all summer long. Ice Cream Cone Toppers Dip your favourite ice cream cone into melted dark Belgian chocolate and then roll in a selection of four crunchy toppings – mini toffee bits, chocolate crisps, hazelnut pieces or chocolate pearls. Mix and match to create a scrumptious new dessert every time! No cones? Use this kit to make fabulous chocolate sundaes. Also look for Ice Cream Bowls from Saxon Chocolates!		NEW! Wild Thymes BBQ Sauce Wild Thymes Farm Inc., is once again blazing a trail in the condiment category with the launch of a totally new category of globally inspired BBQ & GRILL Sauces. The world's great cuisines find a glorious American home in “Mama's” Grill and BBQ sauces. Meats, poultry, seafood, vegetables, even game and tofu, all come deliciously alive in Mama's kitchen. And preparation? As easy as POUR, BRUSH, COOK . . . and, yes, EAT! EAT! EAT! New flavors include Hot Mama, Mama's Whistlin' Dixie, Mama Thai One On, and Mama's Original. NEW! Pain is Good Hot Sauces Pain is Good is one of our most popular brands. A delicious family of sauces that are all-natural, these products are true to their name. If you are looking for a sauce that will truly bring the heat, look no further than Pain is Good. NEW! Beanstock Coffee Why coffee is personal? Because there isn't one coffee for everyone. For every person who swears by one particular brand or roast of coffee, there is someone equally passionate about why those coffees are not for them. Just like in life there isn't one answer, one type, one style that works for each individual palate. It's personal. You search and experiment to find what's best for you. Here's your invitation to a new experience. Welcome. We hope you'll stay for awhile. NEW! Lark Cookies You might think you know cookies. Sure, you know your mom’s homemade cookies, local bakery treats and the store-bought brands your kids like best. These cookies however, from Lark Fine Foods are different. They’re not for stashing in lunchboxes or serving on plastic plates with a side of apple juice. They’re for grown-ups with a craving for sophisticated treats. NEW! Le Nibble Snack Crackers Every tasty little gourmet cracker is hand baked in France with traditional know how and all natural ingredients, making Le Nibble irresistable down to the last crunch. Available in 3 delicious varieties.
Summer Fun Equipment Red Sox Foam Coolers and Bags Sun Tan Lotion - Coppertone, Neutrogena and more! Citronella & Insecticides - Off Clip On's, Off Dry and Many more!
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About Figs
Figs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity. Because of this, the majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year. Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September; some European varieties are available through autumn. Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development by increasing its communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year. Health Benefits Figs are a good source of potassium, a mineral that helps to control blood pressure. Since many people not only do not eat enough fruits and vegetables, but do consume high amounts of sodium as salt is frequently added to processed foods, they may be deficient in potassium. Low intake of potassium-rich foods, especially when coupled with a high intake of sodium, can lead to hypertension. Figs are a good source of dietary fiber. Fiber and fiber-rich foods may have a positive effect on weight management. In one study, women who increased their fiber intake with supplements significantly decreased their energy intake, yet their hunger and satiety scores did not change. Figs, like other high fiber foods, may be helpful in a weight management program. You probably do not think about the leaves of the fig tree as one of fig's edible parts. But in some cultures, fig leaves are a common part of the menu, and for good reason. The leaves of the fig have repeatedly been shown to have antidiabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections. In one study, a liquid extract made from fig leaves was simply added to the breakfast of insulin-dependent diabetic subjects in order to produce this insulin-lowering effect. How to Select and Store Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled. Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight. Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry.
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New Sandwiches at Dark Horse Beef and Deli!
Check out our new additions to our deli menu... The Chicken Ranch Boar’s Head EverRoast Chicken and Smoked Gouda with Bacon, Lettuce, Tomato and Ranch Dressing. Try it on a Ciabatta Roll. The Maple Club Boar’s Head Maple Honey Turkey with Cheddar Cheese, Bacon, Lettuce, Tomato and Honey Mustard Sweet Saloon Ham and Cheese Boar’s Head Sweet Slice Ham, Havarti, Lettuce, Tomato & Honey Mustard. Best on a Portuguese Muffin. You can now bring home the best chowder on the cape! Now Featuring Captain Parker's Clam Chowder
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Steak Grilling Tips
1. Choose the right steak. The high, dry heat of grilling requires a tender cut of meat. It should be well-marbled (fat content within the grain of the meat). Thin (1 inch) is always better than thick (more than 3 inches). 2. Build the right fire. Steaks need high heat to sear the meat and form a crust. To cook a thick steak such as a porterhouse or center cut rib-eye, you will also need a moderate heat zone to one side to finish the cooking without burning the outside. This is done by lighting your coals in the center of the pit. Once the coals are completely lit, rake a double thick layer over to one side of the grill and a single layer over to the other side. You should start cooking the steak when you can hold your hand over the hot zone for 2-3 seconds and over the moderate zone for 5-6 seconds. For gas grills, just turn one side down to medium. 3. Season to taste. With steaks, you should keep the seasoning simple. Coarse salt, freshly ground black pepper from a mill and granulated garlic is best. However, some steaks such as flank or sirloin do well with flavorings such as herbs, soy sauce, Worcestershire, etc. 4. Know when and how to turn the steak. Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top, approximately 4-6 minutes for a 1″ steak or 8-10 minutes for a 2″ steak. The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run onto the coals and create a flavorless, dry steak. 5. Never desert your post. Remember, you’re only grilling for a short time. Great steaks demand constant attention. Once they hit the grill, stay with them. Never forget the fact that, like polish on a mahogany table, a steak needs a pat of butter anointing it immediately upon leaving the grill. This rounds out the flavor, and it is a great time to re-season the meat with just a small pinch of salt & pepper. Try my herb butter for grilled steaks at the bottom of the page for a flavorful finish on the perfectly grilled steak. 6. Let it rest. All steaks need to rest a few minutes before serving. The high heat tends to tighten the protein. Transferring the steak to a warm platter and letting it rest for 3 minutes will allow the juices to return to the center of the meat as it sits. BEST STEAKS FOR GRILLING: Rib-eye - Juicy and well-marbled. Rib steak - A bone-in rib-eye, thicker than a normal rib-eye, but you all know how much more flavorful a steak on the bone can be. Strip steak - Lean, meaty and firm texture. Sirloin - Rich, red and meaty. Flavorful, but tends to be tough. Slice thinly when serving. Porterhouse - Two steaks in one: a firm strip sirloin and a succulent tenderloin. Normally 2-3″ thick. T-bone - Similar to a Porterhouse, but the tenderloin is smaller. Filet Mignon - Lean and tender; you can cut it with a fork. Flank or Skirt Steak - From the underbelly of the steer. Highly flavorful, but tough and stringy. Cook medium rare; slice against the grain. Grilling Times by Thickness These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc.. Thickness Rare Medium Well Heat 1" 8-10 12-14 16-20 High 1 1/2" 10-14 16-20 22-26 High 2 12-16 18-22 24-28 Med RARE: 140° MEDIUM RARE: 150° MEDIUM: 160° MEDIUM WELL: 165° WELL DONE: 170° When you take the steak off the grill it will continue to cook. Expect it to cook an additional 5° before serving. Adjust desired "doneness" accordingly.
Grilled Tenderloin Arizona Serves 4 4-6 oz. Tenderloin Steaks 1/2 cup Olive Oil 1 Tbsp. Paprika 1-2 tsp. Chili Powder 1-2 tsp. Cayenne Pepper 1 Tbsp. Garlic Powder 2 tsp. Onion Powder 1 tsp. Thyme 1 tsp. Oregano 2 tsp. Salt 1 tsp. Black Pepper Preheat your gill to medium high. In a large bowl mix together all the dry ingredients. Add the oil and mix together. Place the steaks in the oil and coat well with the spices. Let marinate for 10-15 minutes. Remove the steaks from the oil and with a paper towel blot off the excess oil. Try to keep as much of the spice on the steaks as possible. Grill steaks to desired doneness. Serve with Arizona Chili Butter.		Arizona Chili Butter Yield: 1 Pound 1 lb. Butter, softened 1 Tbsp. Hot Chili Powder 1 tsp. Cumin 1 tsp. Paprika 1 Tbsp. Serrano Peppers, chopped 1 Tbsp. Oregano 1 tsp. Worcestershire Sauce 1 tsp. Dry Mustard 2 tsp. Garlic, minced 2 tsp. Onion, minced 2 tsp. Chives 1 tsp. Tabasco Sauce 2 tsp. Salt 1 tsp. Black Pepper Put the onion and the serrano peppers in a dry pan and cook for 2-3 minutes. Add the chili powder, cumin, paprika, and garlic for 1-2 minutes to release their flavors. Combine the heated ingredients with the remaining ingredients. Pipe into rosettes or roll into a cylinder and refrigerate. Can be held for up to 2 weeks in the refrigerator. Freeze for longer storage.
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Grilling Fish
Fish has become increasingly popular of late; the high-protein diet craze, healthy Omega-3 fatty acids in fish, greater variety and growing availability have all contributed to the increase in American fish consumption. It doesn't just come in cans anymore! Grilling is perfect for fish, as long as care is taken and the preparation and cooking methods are appropriate for the fish being cooked. Follow the steps below for a heart-healthy meal in minutes! Know your fish before beginning preparation. Delicate fish, including sole, flounder, tilapia, catfish, trout, snapper and turbot, need to be grilled in a fish basket, on a foil-lined grill or in foil pouches. These fish fillets are thin or flake easily and, as they cook, will fall through the grill grate. Meatier fish such as salmon, tuna, shark, swordfish and mahi mahi do not require that level of protection, but using a fish basket is never a bad idea. Cod, halibut, Alaskan whitefish and haddock come in thicker fillets and can be grilled, but they do flake easily. I recommend a fish basket or foil for cooking them. These varieties are particularly good cooked in pouches with aromatic veggies and herbs. Season fish correctly before cooking. The more delicate varieties listed above should not be marinated for more than 10 minutes because the acid in the marinade will "cook" the fish and make it mushy. It's actually best to sprinkle dry seasonings onto these fish. Try Old Bay Seasoning, or better yet make your own seasonings. Meatier fish can be marinated about 20 minutes. Keep fish marinades simple: for one pound of fish, combine the juice of one lemon (about three tablespoons) with one tablespoon of extra virgin olive oil, salt and black pepper to taste, and one teaspoon of dried dill. Brush over the fish 20 minutes before grilling. Dry seasonings like those mentioned above work well on any fish. Preheat the grill to medium low. Lightly oil the grill, fish basket or foil to keep fish from sticking. Pam for Grilling, as its name suggests, is perfect for this. Cook the fish, watching constantly. Fish can go from done to dry in seconds. If you like, add some of your earlier preparation seasonings to melted butter or olive oil, and baste the fish with the mixture. This basting will help prevent dryness. For your safety, be sure to use a basting brush made for grilling. Fish is done when it is opaque throughout, not when it "flakes easily with a fork." That actually means the fish is overcooked! Let it rest briefly before serving. To cook fish in a foil pouch, make squares of foil large enough to contain the fish. Make one large or several individual servings, depending upon what's best for your event. Butter or oil the foil and center the fish on it. Cover the fish with thinly sliced onions, garlic, oranges, lemons, limes (in any combination you like), salt, pepper and herbs such as fresh dill, basil, rosemary or Italian parsley. Fold the foil to make a pouch and grill over medium-low heat for 10 minutes. Let it rest for five minutes before trying to open the foil.
Anticucho Style Grilled Fish Serves 4 4 fish filets -- like shark, tuna, cod or mahi mahi 2 pickled jalapenos -- plus 2 tbsp of the juice 1/4 cup to 1/2 c fresh lime juice 1/4 cup soy sauce 1/2 cup vegetable oil 5 peeled garlic cloves 1 teaspoon cracked black pepper 1 fistful of fresh cilantro Combine and blend all ingredients, except fish, in blender until smooth. Marinate fish for 30-40 minutes. Grill over medium hot coals until cooked through. Baste with the reserved marinade several times during cooking. Serve with lime wedges, avocado slices and pico de gallo.		Grilled Fish In Foil Serves 4 1 pound fish fillets -- fresh or frozen 2 tablespoon margarine or butter 1/4 cup lemon juice 1 tablespoon chopped parsley 1 teaspoon dill weed 1 teaspoon salt 1/4 teaspoon pepper paprika 1 medium onion -- thinly sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.
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New at Natas

Be-Bop Biscotti

Hand-crafted, eye-catching, deliciously gourmet... We're jazzing up the world of biscotti, infusing fresh life into an old standard. Be-Bop Biscotti are hand-crafted using only the finest ingredients. Each biscotti is generously dipped and artistically hand finished in a variety of deluxe chocolates and icings. Exceptionally gourmet...perfectly fun, pop one open today and... "get hip to Be-Bop!"

Cape Cod Creamery Ice Cream Toppings

We began making premium ice cream and fudge in 2005 at our shop on Cape Cod. After several succesful years of selling homemade ice cream to numerous grocery stores in Massachusetts, the time was right to launch the production of our "all natural" hot fudge and caramel to compliment our award winning ice cream. It's our hope that each spoonful brings a smile and a taste of summer to you. Our motto has been "enjoy life - eat great ice cream." Now you can add hot fudge and caramel on top of that.

Cape Cod Cookies To Go

Janice Peterson founded Cookies To Go starting with her delicious chocolate chip cookies. Over the years the product line expanded and Oatmeal Raisin, Peanut Butter, Snickerdoodle and Cranberry Oatmeal, new this year! Cookies To Go has been serving caterers, retail stores and restaurants for 21 years and began serving Cape Cod market in 2009, where all of our cookies are home made fresh daily and with the best ingredients available.

Also look for ....

To Taste of the Cape Artisan Breads
Small batch freshly made artisan breads.

Nata's Raviolini's
Fresh homemade fillings with our own fresh made pasta.

Nata's Store Baked Baguettes
Back by popular demand!

Coming Soon...
Italian Sorbetto and Gelato from Bindi

From The Cheese Shop
"To Die For" Dips and Spreads Margaret Hammill’s dips and spreads have a way of bringing people together. As a child at family cocktail hours, Sunday dinners, and holiday gatherings, Margaret noticed that her family conversation and laughter centered around the dip that she helped her mother prepare. Today, Margaret packs those fond memories — along with her passion for creating flavorful dips that get everybody talking — into each container of To Die For dips and spreads. She now offers over 30 exciting varieties, each freshly made in small batches in Concord, Massachusetts. To Die For dips and spreads are all-natural and contain no preservatives. Since incorporating her one-woman enterprise in 1999, Margaret has grown her business in order to keep up with the ever-increasing demand for her delectable dips. In one year her customer base grew from five to over 30. Margaret's entrepreneurial spirit has been profiled in The Boston Globe and Edible Boston (see our “In the News” section). One bite is usually all it takes to get hooked — just ask those who memorized Margaret’s delivery schedule and waited in a merchant’s parking lot to get the first taste of a fresh batch. Look for To Die For dips and spreads in fine grocery and wine and liquor stores throughout Eastern Massachusetts, or contact Margaret directly to find out how you can make To Die For the talk of your next gathering. When I Dip, You Dip—Testimonials "I was recently married and purchased my wedding wine at the Medfield Wine Shop. I purchased three of your spreads/dips and they went over more than the sushi and appetizers I custom ordered! Keep up the good work." - John from Norfolk, MA
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Pairing Beer and Food
Most commonly, when you think of pairing a beverage with food you think of wine. Zinfandel goes with spicy food and bbq, chardonnay or merlot go well with chicken, cabernet sauvignon compliments beef dishes, sauvignon blanc goes with fish and so on. Of course, all this depends on how they are served and most importantly what your individual tastes are. Tonight you may wish to enjoy the contrast between the wine selection and the food, yet still complement the flavors. For example, a dry, crisp sauvignon blanc with a richer fish entrée. Yet tomorrow you may want to complement the food with the wine - say an cabernet sauvignon with a chocolate dessert. The same can go for beer as well. Below I will suggest some pairings that I have found to work quite well. I invite you to do your own pairing as well. Have fun! It is widely theorized that if you have red meat, you should have red wine. With beer, it may be said heavy food, heavy beer - light food, a lighter beer. In some ways it is a good rule of thumb, especially if you are new to the pairing idea. If you do cook with beer, some suggest you serve the same beer as used in the recipe. Others like to use an "opposite" beer that will let you appreciate the taste of the one used in the dish. One of my mottos: Never cook with something you would not drink. Light ales, light lagers, blond or gold ale, lighter wheat beers. These go well with spicy food. Once you torch your palate, you probably will not be able to taste the nuances and subtleties of the more complex brews. Wheat, weiss, witbier. With these beers, it is best to stick with lighter more subtle fare. There is a reason there are yeast remnants in the beer - so you can taste them. These can also go well with dessert. A german hefeweizen with a banana custard or a belgian white with an orange dessert would be good matches. Citrus style desserts bring out the lemon/orange and spice from these beers. Brown ale. Brown ale goes quite well with a brown mushroom gravy over chicken. If your particular brown is somewhat hoppy, then it will make a nice pair with a more gamey dish. Brown ale and nut brown ale tend to go well with beef entrées. Amber. You can partake of this with pizza, medium spicy foods or even as a substitute for brown ale. Amber can be quite malty and somewhat hoppy, so stay away from sweet items with this beer. Dry Stouts and porter. These are excellent with a good hearty soup/stew or a meat dish with brown gravy. Try making pancakes with stout - just replace some or all of the water with beer. Imperial stout and sweet stout. Try these for an interesting dessert combination. Pair these with chocolate to bring out the flavors in the beer. I would suggest a chocolate raspberry dish or a chocolate fondue. Recommended for heavier desserts. Marzen, Bock. This can be another substitute for brown ale or ambers. These can also cut through some of the spicier dishes such as sausages, pretzels, sauerbraten, and so on. Some of the sweeter bocks can go well with a heavier dessert that has some spice to it. Pilsner. A hoppy pilsner can enhance the flavor of a firm fish or shellfish. A pilsner can be good with fried or spicy food. Pilsners also serve well as an aperitif. Pale, IPA. Beef dishes fare well with the more full bodied ales such as the IPA or pale. Buffalo wings or blackened chicken would be nicely complimented with and IPA, though they can enhance the spicy heat. The pales can compliment shrimp, crab, and other light fish. Belgian dubbel, tripel. The strong Belgian ales can be served as an after dinner digestif or with a dessert. Due to the potency of these beers they go with a number of cheeses. Fruit beers. Fruit beers can go nicely with a green salad with a raspberry vinaigrette dressing or a fruit salad. They can also pair well with a light fruit dessert. Lambic. These are usually tart and pretty flavorful. Kriek would be nice with a cherry pie. Frambois goes well with pound cake alamode drizzled with raspberries in syrup. To make this more interesting, use fresh raspberries soaked in frambois lambic. If the meal contains fruit as part of the entrée (raspberry chicken or pork with peach sauce), a lambic can work well. Barleywine. These will probably overpower most foods. It is recommended to serve these alone, as you would a brandy or cognac, possibly with a cigar. Strong cheeses can be a good match as well. Appetizers Fried foods: Pilsner, Pale, IPA, ESB Soups French Onion Soup: Strong red or Brown ale, Scotch ale Cream soups: Pilsner Beef Stew or hearty soup: Brown ale or Porter Salad Leafy green salad (cream dressing): Pilsner Leafy green salad (vinegar & oil): Brown ale Fruit salad: Fruit beer or Wheat beer Vegetarian Falafel: ESB Grilled asparagus: Stout Potatoes and onions with garlic: Amber Grilled portabella mushrooms with guacamole: Brown ale Garlic mashed potatoes: Brown ale or Porter Poultry Chicken with a brown mushroom gravy: Nut brown ale, or Porter Fried chicken with white gravy: Marzen, Oktoberfest, Pale, Porter Chicken Cordon bleu: Marzen Turkey: Bock, Oktoberfest Beef and Lamb Beef Wellington: Brown ale Porterhouse steak: Porter Prime Rib: Brown ale Herbed lamb: ESB Roast leg of lamb: Scottish ale, Marzen Pork Pork ribs: Vienna style lager Roast pork: German Wheat or Marzen Pork tenderloin: Stout Seafood Crab or lobster: Pilsner or Stout Shrimp: Wheat, Wit, Pilsner Spicy shrimp: ESB, Pale Fish: Wheat, Pilsner Spicy fish: IPA Fried seafood: Pale, ESB, IPA Oysters: Stout Caviar: American lightly flavored lager Breakfast: Yes, with breakfast foods - as breakfast food can be eaten anytime of the day. Eggs: Oatmeal stout Pancakes: Stout Sausage: Bock Dessert Chocolate: Chocolate Stout, Oatmeal Stout, Raspberry Stout Fruit: Belgian or Pilsner Cheesecake: Porter or Chocolate Stout Ice cream: Frambois, Sweet or Chocolate Stout, Fruit beer Miscellaneous Pasta: Amber Pizza: Amber or ESB Popcorn: Pilsner Pretzels: Bock Cajun or spicy: Mexican lager style, Pilsner, Bock Sushi: Japanese lager BBQ: Amber, Bock, Dunkel, Rauchbier
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Book of the Month

The Barbecue! Bible
by Steven Raichlen

There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.

"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.

To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.

But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.

But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide.

Are Flowers Always Appropriate?

I am often asked if it is OK to send flowers to a family when their loved one's obituary mentions "in leu of flowers, please donate to..." This is a one of those questions that I can only answer by offering my take on what flowers are as a token of esteem.

Since ancient times flowers have been, amongst other things, seen as the embodiment of "nature" when offered after someone's passing. Flowers represented the last acknowledgment of life before the final steps taken by the departed. Regardless of religious doctrine, flowers and other bits of living embodiment simply helped those who passed go "kinder into the night".

So, what types of floral arrangements are acceptable during this time? I think they are all readily acceptable unless they require too much care by the recipient. Try not to send things that ask the care giver to worry over. Small plant arrangements work well as do bouquets of cut flowers. Pot a few bloomers in a planter and offer to leave at their home.

Please honor all requests, if you will, that ask for help with the last bequest but also know that flowers do not need to be presented in a memorial presentation and may be presented as an affirmation for those who live with us still. That just might be, after all, the ending we all seek.

As ever, Your Ring Bros. Florist, Liz

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