| Savor |
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The
Ring Bros. Marketplace Newsletter
May 2008
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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. |
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Contents
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| No More Plastic Bags? |
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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.”
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| 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."
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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.
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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
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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. |


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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
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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. |
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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
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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.
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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.
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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.)
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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
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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. |
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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
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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.
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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 |
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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.
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 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.
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| 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.
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| Recipes |
Start your grilling season with these delicious recipes.
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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.
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