Ring Bros Marketplace Newsletter

Savor

The Ring Bros. Marketplace Newsletter May 2008

It's time to start thinking about grilling. The age old art of applying fire to food. Yum.

This month 's issue is dedicated to grilling from how to grill the perfect steak to shrimps on the barbie we'll show you how to master the grill.

Speaking of which later this month we will start a new cooking class, Mastering The Grill. See our store events for more details.

It's May so we have a great article from our florist Liz concerning special things to remember mom.

See you at the marketplace.

Contents

No More Plastic Bags?
Blueberries Can Restore Memory
Store Events
Featured Products
Fight Cancer with Colorful Fruits and Vegetables
Grill a Perfect Steak
Shrimps on the Barbie
From the Cheese Shop: Grana Padano
Tasting Notes
Home Accents
Book of the Month
Your Mother's Day
Recipes

No More Plastic Bags?

In its continuing effort to be earth friendly, Ring Bros. Marketplace in South Dennis, Massachusetts is eliminating plastic shopping bags. Instead patrons will have the option of 100% recyclable paper bags, reusable canvas bags or reusing their own bags.

As more and more communities across the country start to address the problem of plastic bag waste, it has become important that retailers be proactive. “We hope other local retailers follow our lead to help preserve the environment.” said Pat Ring, Grocery Manager for Ring Bros. Markets.

An estimated 500 billion to one trillion plastic bags are used world-wide every year. In the U.S. alone, an estimated 12,000,000 barrels of oil are required to produce the 100 billion bags used annually. The typical American uses 300 bags a year, usually for less than one hour before it is disposed of. 99% of plastic shopping bags are not recycled and are either thrown away or blow away onto our trees, fields and beaches. Each plastic bag takes several hundred years to break down in our landfills, and as they do they release toxins that contaminate soil and water.

In addition to the economic cost and unsightliness, discarded plastic bags kill over 100,000 marine animals every year. They are especially dangerous to sea turtles who mistake the bags for jellyfish, a primary food source for the turtles. Waste plastic bags have become so prevalent; they can be found blowing around Antarctica.

Eliminating plastic bags is just the latest initiative the Marketplace has instituted to be one of the greenest markets on Cape Cod. Over the past two years Ring Bros. Marketplace has received a grant from the state of Massachusetts to explore bioenergy technology for in-store energy production, improved the efficiency of its cooling units to use less energy and looked at ways to improve their recycling programs.
“The added cost of converting from plastic to all paper is inconsequential to the impact that plastic bags are having on the environment.” said Laurie Carullo, Owner of Nata’s Noodles, “We are doing everything we can to be as green as possible.”

Blueberries Can Restore Memory
Getting Forgetful? Then blueberries may hold the key If you are getting forgetful as you get older, then a research team from the University of Reading and the Peninsula Medical School in the South West of England may have good news for you. They have found that phytochemical-rich foods, such as blueberries, are effective at reversing age-related deficits in memory, according to a study soon to be published in the science journal Free Radical Biology and Medicine. The researchers working at the Schools of Food Biosciences and Psychology in Reading and the Institute of Biomedical and Clinical Sciences at the Peninsula Medical School in Exeter supplemented a regular diet with blueberries over a 12-week period, and found that improvements in spatial working memory tasks emerged within three weeks and continued throughout the period of the study. Blueberries are a major source of flavonoids, in particular anthocyanins and flavanols. Although the precise mechanisms by which these plant-derived molecules affect the brain are unknown, they have been shown to cross the blood brain barrier after dietary intake. It is believed that they exert their effects on learning and memory by enhancing existing neuronal (brain cell) connections, improving cellular communications and stimulating neuronal regeneration. The enhancement of both short-term and long-term memory is controlled at the molecular level in neurons. The research team was able to show that the ability of flavonoids to induce memory improvements are mediated by the activation of signaling proteins via a specific pathway in the hippocampus, the part of the brain that controls learning and memory. This innovative research was conducted by a multidisciplinary research team led by Dr. Jeremy Spencer, a lecturer in Molecular Nutrition at the University of Reading and included Dr. Claire Williams, a Psychologist also from Reading and Dr. Matt Whiteman, a Principal Investigator at the Institute of Biomedical and Clinical Science, Peninsula Medical School. Dr Spencer commented: "Impaired or failing memory as we get older is one of life's major inconveniences. Scientists have known of the potential health benefits of diets rich in fresh fruits for a long time. Our previous work had suggested that flavonoid compounds had some kind of effect on memory, but until now we had not known the potential mechanisms to account for this". Dr. Whiteman added "This study not only adds science to the claim that eating blueberries are good for you, it also provides support to a diet-based approach that could potentially be used to increase memory capacity and performance in the future. Indeed, Dr. Spencer's research team plan on extending these findings further by investigating the effects of diets rich in flavonoids on individuals suffering from cognitive impairment and Alzheimer's disease."
Blueberry Swirl Cheesecake Serves 1-12 PUREE: 1 1/2 cup Blueberries 1/4 cup Sugar 2 tsp. Cornstarch 1 Tbsp. Lemon Juice CRUST: 1 c. Graham Cracker Crumbs 2 Tbsp. Sugar 2 Tbsp. Butter, melted FILLING: 1 (8 oz.) pkg. Cream Cheese 1 cup Sugar 8 oz. Sour Cream 2 tsp. Vanilla Extract 4 lg. Eggs 2 Tbsp. Flour BLUEBERRY PUREE: Combine berries, sugar and cornstarch in saucepan. Bring to boil over medium heat and cook, stirring, 5 minutes. Puree in blender with lemon juice. Cool completely. CRUST: Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine crumbs, sugar and butter in bowl; mix well. Press evenly into prepared pan and bake 10 minutes. Cool. Beat cream cheese in mixer bowl until light and fluffy. Gradually add sugar and beat until completely smooth. Beat in sour cream and vanilla. At low speed, beat in eggs one at a time, then flour just until blended. Pour batter over crust. Place pan in larger baking pan. Carefully drizzle blueberry puree over batter. Swirl knife through batter to marbleize. Place on oven rack. Pour boiling water into larger pan 1 inch up side of springform pan. Bake 1 1/4 hours or until just set. Turn oven off; let stand in oven 1 hour. Remove pan from water bath. Remove foil; cool completely. Cover and refrigerate overnight. Remove sides of pan.		Blueberry Crumb Muffins Yield: 8 large muffins 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Preheat oven to 400°. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.
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Store Events
Thursday, May 1, 6-7 p.m. Cooking Class: Cooking Italian Classics Gnocchi Saturday, May 3, 3-5 p.m. Cooking Demonstration Spring Strawberry Desserts Thursday, May 8, 6-7 p.m. Cooking Class: Cooking Italian Classics Classic Pasta Dishes: Carbonara, Alfredo, Pomodoro, Puttanesca Saturday, May 10, 3-5 p.m. Cooking Demonstration Scallion and Potato Soup Thursday, May 15, 6-7 p.m. Cooking Class: Cooking Italian Classics Tiramisu		Saturday, May 17, 3-5 p.m. Cooking Demonstration Shrimp Etouffe Thursday, May 22, 6-7 p.m. Cooking Class: Mastering the Grill Steaks Thursday, May 29, 6-7 p.m. Cooking Class: Mastering the Grill Fish Saturday, May 31, 3-5 p.m. Cooking Demonstration Ultimate Hamburgers
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Featured Products
NEW! Ring Bros. Markets Seafood Grilling Sauces Add a tangy zip to your seafood with our new grilling sauces. Honey Dijon Salmon Marinade Ginger Teriyaki Sauce for Shrimp Sweet Bourbon Swordfish Glaze Peach Chipotle Sauce for Tuna NEW! Ring Bros. Markets Grilling Seasonings Spice up your grilled foods with our all natural grilling seasonings. Perfect for steaks, chicken, fish and seafood. Choose from: Nantucket Sound Seafood Seasoning Garlic Bay Seafood Seasoning New England Steak Seasoning Cajun Seasoning and many more! NEW! Willy's All Natural Grilling Sauces Just like you, we love to cook and feed our families and friends the very best. For years we searched the store shelves for simple, pure sauces -- but found only highly processed products, filled with chemicals we wouldn’t eat. So we took matters in our own hands. When traditional folks barbecue they don’t use corn syrup, preservatives, dyes or any other factory food ingredients, and neither does Willy’s! NEW! Peppadew Peppers Found in South Africa, sweet piquanté peppers have been processed, bottled and marketed by Peppadew International under their contemporary and innovative Peppadew™ brand. An unwavering commitment to quality sees the Peppadew International team working with horticultural, farming, transport, processing and packaging specialists to ensure that every time you open a Peppadew™ product you get the unmistakable Peppadew™ taste and texture.		NEW! Callisons Seasoned Grilling Skewers and Planks Seasoned Skewers started with a simple, but revolutionary, idea: what if we added flavor to our food from the inside out? In a world of marinades, sauces and rubs, flavor just doesn't make it all the way inside. But what if the sweet tang of your barbecue chicken actually got past the skin? Imagine the center of your roast having the same garlic herb taste as the crust. Seasoned Skewers to the rescue! We make our skewers from untreated Maine wood and steep them in all-natural oils. So all you have to do is skewer your food, and it gets infused with flavor. And we've found that we can apply our easy-seasoning philosophy to planks – you just need to place your food on them to cook – and to savory salts, too. All of them all-natural, Callisons Seasoned Products do the work, and your food tastes delicious. It's fast. It's convenient. And, yes, it really works. Royal Oak Smoking Hickory Chips and Chunks These wood chunks have been hand-selected, graded, and fully seasoned to ensure you are getting the maximum flavor and wood with the most consistent burn. Hickory is the most common wood used for smoking, in part because it’s good for a large variety of foods, especially ham, pork and ribs. Our hickory chips impart a pungent, smoky, bacon-like flavor when used. NEW! Larry's Coffee Our Purpose in Life is to concoct wondrously luscious works of coffee and make the world better at the same time. We slow roast in ridiculously small batches to bring out every rich layer of indigenous flavor. 100% of our coffee is Fair Trade, Shade Grown and Organic or Transitional Organic. (Our Organic and Fair Trade practices are certified and audited by Quality Certification Services.) We honor the work of our farming partners by transforming their extraordinary beans into marvelous coffees. We offer: Espresso, Decaf Espresso and Columbian
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Fight Cancer with Colorful Fruits and Vegetables
We are all aware of the benefits of eating fruit and vegetables. However, recent research shows that eating just one or two more pieces of fruit and vegetables per day can significantly reduce your risk of cancer. Since one-third of cancers are diet related, changing your diet can drastically decrease your chances of getting cancer. Fruit and vegetables are one of the most important means of significantly improving your diet and your immune system. While we mostly choose our foods for taste and convenience and less for the benefits they can confer to our health, eating higher quantities of fruits and vegetables each day markedly reduces the risk of cancer, heart disease and some diseases of ageing. Numerous studies have explored the link between cancer and diet and concluded that eating fruit and vegetables reduces the risk of all types of cancer. Studies have shown that if you increase your daily fruit and vegetable intact to at least five servings of fruit and vegetables a day, your risk of cancer could decline by as much as 20%-30%. A serving being a medium sized piece of fruit, a small glass of fruit juice, one cup of leafy vegetables or half a cup of other vegetables. Selecting fruit and vegetables by color Not only is it important to increase the amount of fruit and vegetables consumed but it is recommended that we eat daily from as many ‘color‘ groups as possible. This is to ensure that the body receives the full range of benefits and ‘protectors‘ provided by the natural cancer blocking agents such as photochemicals, flavons, cumines, phenols and isothiocyanates found in various fruits and vegetables. These agents prevent carcinogens from reaching cells in the body. Of particular benefit are ‘green‘ cruciferous vegetables that contain the mineral selenium and the mechanisms that protect against cancer. Researchers have estimated the risk of colon and breast cancer could be reduced by 40% through eating vegetables from the cruciferous group. Cruciferous vegetables include broccoli, Brussels sprouts, bok choy and cauliflower. Adding ‘red-purple‘ berry fruits such as raspberries, strawberries, blueberries cranberries to your diet increases antioxidants and anticancer activities in the body. Eating garlic and other 'white-green' foods such as leeks, onions and chives from the onion-family may inhibit the growth of cancer cells. The consumption of ‘red‘ foods containing lycopene such as tomatoes are associated with a decreased risk of cancer. Beta carotene found in ‘orange‘, ‘orange-yellow‘ and ‘yellow-green‘ fruits and vegetables such as sweet potatoes, carrots, cantaloupes (rockmelon), pumpkin, butternut fight cancer and boost our immune systems. Beta carotene blocks the growth of cancerous cells. Not only does eating fruit and vegetables provide essential nutrients and chemicals to the body but it also decreases your appetite for fatty foods which in themselves can cause cancers and other health problems. By choosing wisely each day from fruit and vegetables from the seven co lour groups you will give your body the help it needs to resist cancer and promote good general health. The seven color groups of fruit and vegetables: Color Fruit & vegetable examples Red Tomatoes and tomato products (juice, pasta sauces and soups) Red-Purple Blueberries, grapes, blackberries, raspberries Orange Carrots, pumpkin, mangoes, sweet potato Orange-Yellow Cantaloupe (rock melon), peaches, oranges Yellow-Green Spinach, avocado, honeydew melon Green Broccoli, bok choy, cabbage White-Green Leeks, garlic, onion, chives
Ratatouille Serves 4 1 cup Zucchini, large dice 1 cup Yellow Squash, large dice 3/4 cup Eggplant, peeled & medium diced 1/4 cup Red Onion, medium dice 2 Tbsp. Garlic, minced 2 oz. Green Pepper, medium dice 2 oz. Red Pepper, medium dice 1/4 cup Tomato, chopped 2 oz. Tomato Paste 2 Tbsp. Fresh Basil, chiffanade 1/4 cup White Wine 2 Tbsp. Olive Oil Salt and Pepper to taste Heat the oil in a sauté pan and cook the onion and peppers until the onion is opaque. Add the garlic and the tomato paste and sauté for one minute. Add the rest of the ingredients and simmer for 15-20 minutes or until desired doneness.		Tuscan Stuffed Zucchini Serves 4 2 large Zucchini 1 Tbsp. Roasted Garlic 1 Tbsp. + 1 tsp. Kalamata Olives, sliced 1/4 cup Asparagus 1/4 cup Roma Tomatoes, roasted, diced 2 Tbsp. Scallions 2 tsp. Lemon Juice 1 tbsp. White Wine 2 tsp. Extra Virgin Olive Oil 2 tbsp. Pine Nuts, toasted 2 tsp. Fresh Basil, chiffanade 2 Tbsp. Parmesan Cheese, shredded Salt and Pepper to taste Preheat oven to 350°. Slice the zucchini in half lengthwise. Scoop out most of the meat. Chop the zucchini. Heat the oil in a sauté pan to the smoking point. Sauté the zucchini, asparagus and the scallions for 3-4 minutes. Add the lemon juice and the wine and deglaze. Add the tomatoes, pine nuts, olives, garlic and basil. Sauté for 2-3 minutes. Season with salt and pepper. Remove from the heat and let the vegetable mixture cool for 5-10 minutes. Place the zucchini on a sheet pan. Scoop the vegetable mixture into each of the zucchini halves. Sprinkle each zucchini with shredded parmesan. Bake for 15-20 min or until the zucchini is softened. Remove from the oven and serve.
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Grill a Perfect Steak
Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of the master griller. Follow these rules and soon you will be grilling like a master chef. RULES OF THE GRILL: 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 Medium
Moroccan-Rubbed Grilled Steak & Sweet Potatoes Serves 4 1 teaspoon ground allspice 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1 pound strip steak, cut into 4 portions 2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced 1 medium red onion, halved and very thinly sliced 4 teaspoons canola oil 1 teaspoon freshly grated orange zest Preheat grill to high. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayennein a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture. To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture. Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.		Grilled Ribeye with Gorgonzola Butter Serves 6 Gorgonzola butter 2 heads of garlic, top 3/4 inch cut off to expose cloves 2 tablespoons olive oil 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup crumbled Gorgonzola cheese 2 tablespoons chopped fresh parsley Steaks 6-10 to 12-ounce rib-eye steaks 2 tablespoons olive oil For gorgonzola butter: Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds. For steaks: Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
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Shrimps on the Barbie
Shrimp are the most popular shellfish in the world and nearly the most popular seafood. Modern production and shipping get more and more shrimp to people's table than ever before. Too bad most people don’t know how to cook them properly. Of course by cooking I mean grilling. Getting the shrimp ready for the grill is just as important as the actual grilling. First of all there is the issue of deveining. Contrary to what some say you do not have to devein shrimp. As long as the shrimp are properly cooked the vein isn't going to cause any health risks. On the other hand it is more pleasing to remove it. The best method is to use a small paring knife to split the shrimp down the back and then pick out the vein. A little practice and you'll find it pretty easy. This opening in the shrimp that you create to remove the vein is the best place to apply flavor. Any seasoning needs to reach this part most. The skin of the shrimp prevents marinades and seasonings from penetrating the shrimp, but the open cut allows it to sink it. Now you might notice that some shrimp has a certain smell to it. This doesn't necessarily mean that the shrimp isn't fresh enough. Actually almost any shrimp you buy so going to be frozen so do not trust anything that says the shrimp is fresh. If you buy unfrozen shrimp don't freeze it again. Refreezing is about the worse thing you can do to any kind of meat or seafood. The smell is probably iodine. Iodine is plentiful in the plankton that shrimp feed upon. To eliminate the smell, soak the shrimp for about 10 minutes in a mixture of 2 tablespoons of baking soda to 1 quart of water. Rinse in cold water afterwards. This draws out the smell and some of the iodine flavor that shrimp might have. To properly grill shrimp it is best to place them on skewers no matter how big the shrimp. This makes them easier to control on the grill and easier to cook. There are several strategies to skewering shrimp. If you skewer them lengthwise you will reduce the natural curling of shrimp as they cook. This is good if you want your shrimp nice and straight. If you skewer each shrimp twice, once throw the top and then throw the bottom near the tail you will give the cooked shrimp a nice curved shape and make a more attractive kebab. If you use two skewers you will make a kebab that is easier to turn and hold onto the shrimp. As far as the cooking goes none of these really has an effect. The one thing to do is make sure you do not pack the shrimp tightly on the skewers. This will provide for more even cooking. Shrimp are generally sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, if shrimp is the main course, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on. Which brings me to the final point. Grilling shrimp with the shells on will make them more difficult to skewer but helps them hold on to their natural shape better. However you will have the vein problem if you don’t remove the shells. Amongst many of the shrimp loving people of the world, it is considered a bad thing if you cook shrimp without the shells and without the heads. Shrimp that still have their heads are a better flavored shrimp. If you try it you’ll notice the difference. Of course, many people just don’t like the idea of a whole shrimp on their plate. Now this brings us to the grilling. Shrimp are best grilled quickly but not over too high of a heat. This is especially true the smaller the shrimp. The worse thing you can do to a shrimp is to overcook it. If you are grilling small shrimp at high temperatures it will make it more difficult to get even cooking and to get them off the grill at the right time. Keep the heat about medium for your grill. You should be able to hold your hand over the heat for about 4 seconds. Shrimp are done when the entire outside surface has changed color. There are a wide variety of shrimp and they do come in slightly different colors. Most shrimp you buy starts out gray, almost blue and turns pink as it cooks. Once the skin surface of the shrimp no longer shows any of its original color it is done. You need to remove shrimp from the heat the second it is done. Overcooked shrimp as a rubbery texture and loses a lot of its natural flavor.
Grilled Shrimp with Roasted Garlic-Herb Sauce Serves 4 1 quart water 1/3 cup salt 1/3 cup (packed) golden brown sugar 1 1/2 pounds uncooked large shrimp, unpeeled 1/4 cup olive oil 2 tablespoons dry white wine 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 1/4 teaspoon dried crushed red pepper Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp. Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp. Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes. Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately. Roasted Garlic-Herb Sauce Yield: 1 Cup 2 heads of garlic, top 1/4 inch of each cut off and discarded 1 teaspoon plus 2/3 cup olive oil 1 cup coarsely chopped fresh parsley 4 anchovy fillets, rinsed 2 tablespoons drained caper 2 tablespoons coarsely chopped fresh basil 1 tablespoon grated lemon peel Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork. Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)		Australian Shrimp on the Barbie Serves 4 1/2 cup (1 stick) butter, melted 1/4 cup olive oil 1/4 cup minced fresh herbs (parsley, thyme and cilantro) 3 tablespoons fresh lemon juice 3 large garlic cloves, crushed 1 tablespoon minced shallot salt and pepper, freshly ground 1 1/2 pounds large to x-large-shrimp, unpeeled Spinach leaves Lemon slices Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.
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From The Cheese Shop
Bella Collina Grana Padano An important hard cow's milk cheese from Northern Italy's Po Valley, Grana means "grain" in Italian and originates from the 11th century. Very similar to Parmigiano Reggiano in flavor and texture, Grana Padano's main differences from Reggiano are that it is allowed to be handmade year round and can be sold after it has aged a shorter period of time. Its name is legally protected "D.O.C", and production is strictly controlled. Made from partially skimmed cow's milk, Grana Padano is very high in protein and other nutrients. Grana has become very popular in the states for its mellow, nutty flavor. Characteristics Part skimmed cow's milk, cheese aged 14 months, hard cheese, compact grainy texture, aged over 6 months, hard straw-colored cheese, inedible hard oily rind. Food Suggestion Grate and serve in pasta dishes, in soups and salads, or eat with dried fruit and nuts. Beverage Pairing Barolo, Chianti, Brunello
Linguine with Grana Padano Serves 6 1 tbsp olive oil 3 slices prosciutto, chopped 1/3 cup olive oil 1/2 cup chopped red onion 3 garlic cloves, sliced thinly 1 cup cherry tomatoes, cut in half 1/2 cup minced fresh parsley leaves 2 tbsp fresh lemon juice, or to taste Grated zest of 1 lemon 1/2 tsp dried hot red pepper flakes Coarse salt 1 lb. dry linguine 2 bunches (about 2 pounds) rapini, washed, trimmed and chopped 1/3 cup grated Grana Padano 2 tbsp chopped fresh basil Bring a large pot salted water to a boil over high heat. Heat 1 tbsp. olive oil in a large heavy skillet and cook the prosciutto on medium-high heat until crisp, about 6 minutes. Remove it with a slotted spoon and drain it on a paper towel-lined plate. Heat 1/3 cup olive oil in the same skillet. Add the onion and cook on medium-low heat for about 5 minutes or until softened. Add the garlic and cook 1 minute. Add the cherry tomatoes and toss to combine. Remove the skillet from the heat and stir in the parsley, lemon juice, lemon zest, red pepper flakes and salt to taste. Add the linguine to the large pot boiling water. Boil the linguine for 6 minutes or until the pasta is almost cooked but still firm to the tooth. Add rapini. Boil for 2 minutes longer and drain. Transfer the pasta and rapini to the skillet. Toss the linguine mixture until it is combined well and sprinkle it with the prosciutto, Grana Padano and chopped basil. Serve immediately.		Baked Tomato Soufflé Yield: 8 4 very large ripe tomatoes (8 oz. each) 5 oz. Grana Padano Cheese 1 cup light mayonnaise Ground black pepper Preheat oven to 400°F. Cut tomatoes in half horizontally. Grate Il Grana Padano cheese on medium holes of box grater to make approximately 1-3/4 cups. Reserve 1/4 cup cheese. In a small bowl, mix 1-1/2 cups Grana Padano cheese with mayonnaise in a small bowl until thoroughly blended. Add a grinding of black pepper and stir. Place tomatoes on baking sheet. Spread mixture evenly over tops of tomatoes so that mixture is 1/3-inch thick. Sprinkle each with some of the remaining cheese. Bake 15 minutes. Place under broiler for 1 minute until cheese mixture is golden. Let stand 5 minutes before serving. Also delicious at room temperature.
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Tasting Notes
Great Grilling Wines
Tohu Sauvignon Blanc This is a medium bodied Sauvignon Blanc with fragrant aromas of flowers and passionfruit. The 2006 vintage was made in the classic Marlborough style and has fresh zingy citrus flavors that linger on the palate. This wine is an excellent accompaniment to all types of seafood or great as an aperitif. Fontana Candida Pinot Grigio In vineyards that carpet the rolling hills of northeast Italy, the grapes for Fontana Candida Pinot Grigio are grown. The grapes have always thrived in this area, and the popularity of Pinot Grigio is ever-increasing due to its light, fruity aroma and refreshing taste. Fontana Candida Pinot Grigio features a combination of quality and value that has been recognized by critics and consumers alike, and this easy-to-drink wine is excellent with food or as an aperitif. Bodegas Borsao Red Wine Medium ruby in color with aromas of bing cherry, strawberry and cloves. Smooth and juicy in the mouth with black cherry, strawberry and white pepper flavors finishing with supple tannins. A fruit bomb, but I like it Also a great value for everyday drinking.		Three Winds Wines Sauvignon Blanc The long cool growing season here lends itself perfectly to the production of crisp and delicate wines, and this sauvignon blanc is no exception. More in the style of a Loire Valley Sancerre, with its rapier sharp mineral laden nose and fresh citrus fruits on the palate, this is the perfect accompaniment to grilled fish, oysters, or just by itself! Make this one your house white! Three Winds Pinot Noir Classic cherry notes with red fruit, very typical of the variety. Smooth on the palate, subtle oak nuances round off the great mouth feel and long finish. From the hills of the Languedoc, our Pinot Noir is grown on a limestone "terroir" with a south facing aspect. The free draining soil ensures that the drying winds help encapsulate all the rich ripe berry flavors associated with all our Three Winds wines. Three Winds Syrah Red fruit and hint of spice on the nose. Plenty of structure. Soft tannins give this medium bodied wine a classic Syrah palate. Subtle oak nuances help to smooth out the long finish. A Syrah that goes well with foods, an excellent wine for the price.
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Home Accents

Danesco Fish Grilling Basket This chromed steel fish grilling basket makes it easy to grill and flip delicate fish. large fish-shaped platter stoneware. distressed finish. microwave/dishwasher safe. seaside sheer stripe placemat 100% cotton. machine wash cold separately. line dry placemat; tumble dry low napkin. appliquéd sheer and solid stripes w/printed background. solid dyed-to-match backing.	starfish dinner plate porcelain. crackle glaze. microwave/dishwasher safe. swimming fish coir mat bleached coir. printed w/pigment dyes. shake or brush clean. best maintained under protected area. frog hollow prep bowls microwave/dishwasher safe. 2.25 cup capacity.
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Book of the Month

Dressed to Grill: Savvy Recipes for Girls Who Play with Fire
By: Karen Brooks, Diane Morgan, Reed Darmon, Beth Adams

Some say the barbeque is the sacred altar of a man's world, but Dressed to Grill, by Karen Brooks, Diane Morgan, and Reed Darmon, offers recipes and tips to help women lead a backyard coup. The slightly sophisticated and sometimes unique recipes, not all meant for the barbecue, are written with a fun and light tone for today's contemporary woman--very Sex in the City meets Martha Stewart. But beyond the fun, jokes, and sometimes-canned silliness, the authors have provided good information, starting with which grill to buy and the necessary tools. In more than 50 recipes, the authors have provided some interesting ways to prepare vegetables, meat, seafood, and even some desserts on the grill. Recipes of note include the Waistland Salad, an interesting blend of flavors using jicama, chiles, and oranges, as well as the authors' updated version of a classic Caesar Salad, dubbed here as Forget Caesar: A Bang-Up Cleopatra Salad. The book does throw a number of low-fat dishes into the mix along with some refreshing alcoholic and nonalcoholic beverages.

About the Author
Karen Brooks, arts and culture editor of the Oregonian newspaper in Portland, has co-authored numerous books, including the best-selling Atomic Cocktails and Patio Daddy-O. Reed Darmon, an award-winning graphic designer for the Oregonian, is creator of the Made in China line from Chronicle Gift. Diane Morgan is an experienced cooking teacher and the author of many cookbooks, including the best-selling Atomic Cocktails, Midnight Munchies, Dressed to Grill, and The Thanksgiving Table.

Your Mother's Day

The ancients had a day for just about every deity they could name and never faltered in their reverence of them. We have seen many of those celebrations adapted and incorporated into our own culture. But our ancestors also knew to honor a mortal just as fervently... the mother.

There is hardly a day more cherished than the day one celebrates a simple human being who has given one love, protective care, and unwavering devotion. Whether that someone is the birth mother or another who stepped in to fulfill the promise of mothering the human need to recognize that special bond is purely an act of time honored veneration.

It is hardly necessary to mention the countless ways one can remember mothers either living or in memory, as this personal tribute knows no bounds. But here are a few fresh ideas:

- plant something for Mom in her garden so that daily she can see
   your loving gift. Bulbs are easy to plant and fun to watch grow.

- with your fresh flower bouquet offer to do a needed chore.
   Maybe Mom's car could do with a wash and wax.

- repot that heirloom plant that Mom can no longer lift or move.

- make Mom a few window boxes that you fill with blooming plants.
   Annuals can be replaced for a fresh face each season.

- bring your Mom to lunch where a delivered arrangement of cheerful
   blossoms awaits. Even a vase of flowers you drop off early at the
   restaurant will make that meal all the more special.

- decorate Mom's porch with hanging plants before she rises in the
   morning.

- offer to drive Mom to the cemetery so she can remember her
   mother or grandmother. Bring some potted blooms as tribute.

Recipes
Start your grilling season with these delicious recipes.
Napoleon Of Beef Tenderloin Serves 4 4-2” Beef Tenderloin Steaks 2 Grilled Portabella Mushrooms, sliced 1 Roasted Red Pepper, sliced 2 cups Baby Spinach, wilted 3/4 cup Vidalia Onion Confit 4 Croutons, same size as steaks 4 Long Rosemary Stalks, trimmed Marinade 1 Tbsp. Olive Oil 1/4 cup Red Wine 2 tsp. Thyme 1 tsp. Rosemary 1 Tbsp. Parsley 2 tsp. Paprika 1 Tbsp. Garlic, minced Salt and Pepper to taste Place all of the marinade ingredients in a bowl and combine. Place the steaks in the marinade and marinate for 30 minutes. Preheat grill to medium high heat. Place the steaks on the grill and cook for 5-8 minutes. Give the steaks a quarter turn and grill another 5-8. Turn over and repeat until desired doneness. While the steak is cooking heat mushrooms, peppers, onions, sauce and wilt the spinach. When the steaks have finished cooking remove from the grill and let rest for 5 minutes. Place a crouton in the center of each plate. This will absorb any juices that flow from the steak. Ring the crouton with the wilted spinach. Slice the steak into thirds, like a Big Mac bun. Place the bottom slice on the crouton and top with the mushrooms and peppers. Place the center slice of beef onto the stack and top with the onion confit. Top with the last slice of beef and skewer with the rosemary stalk. Drizzle the plate with sauce and serve. Vidalia Onion Confit Serves 4 1 Vidalia Onion, sliced 1 Tbsp. Olive Oil 1 Tbsp. Butter 1 tsp. Garlic 1 Tbsp. Balsamic Vinegar 1/4 cup Red Wine 1 tsp. Thyme 2 tsp. Sugar Salt and Pepper to taste Heat the butter and olive oil in a large skillet over medium heat. Add onions and sugar. Season with salt and pepper. Cook, stirring occasionally, until onions are soft, 10 to 15 minutes. Increase heat to medium-high. Add red wine and cook, stirring occasionally, until wine is reduced and onions are deep golden brown, 15 to 20 minutes more. Add thyme; taste and adjust for seasoning. Serve or refrigerate. Port Wine Reduction Serves 4 1 cup Demi-Glace 1/2 cup Ruby Port 2 tsp. Thyme, chopped 1 tsp. Rosemary, chopped Salt and Pepper to taste Place the demi-glace and wine in a pot and reduce by half. Add the spices and simmer for 10 minutes. Adjust seasonings and serve. Marinated London Broil Salad Serves 4 Marinade 1 cup Dry Red Wine 2 tsp. Worcestershire Sauce 1 Tbsp. Garlic, minced 1 tsp. Fresh Cracked Pepper 1 tsp. Salt Salad 1 lb. London Broil 8 oz. Green Beans, tipped 1 small Red Onion, halved and sliced very thin 8 Cherry Tomatoes, halved 2 Tbsp. Parsley, chopped 1 tsp. Garlic, minced Olive Oil as needed Salt and Pepper to taste 4 cups Mesclun Greens 2 oz. Feta, crumbled 4 Tbsp. Cabernet Vinaigrette 4 Pieces Garlic Bread Marinate the beef overnight in the refrigerator. Grill or roast the beef until it is cooked to your liking. Let the beef rest for at least 15 minutes before slicing. Slice the beef thin and put aside. Heat about a tablespoon of oil in a pan until it is hot. Place the halved tomatoes in the pan flat side down and cook until they are brown. Remove the tomatoes from the pan and add more oil if needed. Add the green beans and sauté the until they are tender. Add the beef, garlic and parsley and sauté until the beef is warm. Return the tomatoes to the pan season with salt and pepper and remove from the heat. Place 1 cup of greens on each of 4 plates. Use 1/4 of each of the remaining ingredients for each salad. Arrange the green beans off center on the greens. Next place the tomatoes on the greens and the plate making sure that the browned side is up. Now arrange the sliced beef in the center of the salad. Garnish with the onion and feta. Drizzle with the vinaigrette and finish with a piece of garlic bread.