One of the worst dishes in America!

Denny’s is selling a Fried Cheese Melt—A classic grilled cheese sandwich that has extra cheese, in the form of fried Mozzarella sticks. Can you believe this creation? Almost as bad, if not worse, as a bacon wrapped, deep-fried hot dog! What have we come to as a society? I admit, I too have eaten deep-fried hot dogs, but, that was years ago before I was enlightened to the value of good nutrition. Let me know what you feel was the most Outrageous New Food Creation for 2010. Share if you dare!

Salmon with Super Glaze!

Mango-Peppadew-Balsamic-Glazed Salmon

Peppadew Mango Salsa and Benissimo’s Barrel Aged balsamic vinegar blend together to make an exciting a twist to the sweet and sour flavor profile that has pleased diners for years.

1/4cup Peppadew Mango Salsa
2 tbl Balsamic vinegar
1 tsp minced ginger
1/4tsp minced fresh garlic
1/8tsp salt
2 6oz portions salmon filets, skin removed

Heat oven to 425degrees F. Line shallow baking pan with foil; spray with a cooking spray.

In a small saucepan, heat salsa, vinegar, ginger, garlic and salt over low heat 3 to 4 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool slightly.

Place salmon filets on baking sheet; top with the glaze.
Bake 10 to 12 minutes or until salmon just begins to flake.

Hash Brown Potato Breakfast Casserole

Make a hearty breakfast casserole with hot pork sausage, cubed hash browns, eggs and shredded cheese. Top with picante sauce and sour cream for Tex-Mex flair.

Yield: Makes 8 servings
Ingredients

* 1 pound ground hot pork sausage
* 1/4 cup chopped onion
* 2 1/2 cups frozen cubed hash browns
* 5 large eggs, lightly beaten
* 2 cups (8 ounces) shredded sharp Cheddar cheese
* 1 3/4 cups milk
* 1 cup all-purpose baking mix
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* Toppings: picante sauce or green hot sauce, sour cream
* Garnish: fresh parsley sprigs

Preparation

Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

Southern Living, DECEMBER 2003

Slow Cooker Magic!

CREAMY CHICKEN

AND HAM MEDLEY

1 can (4oz) sliced mushrooms, drained
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 ½ cup milk
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
Dash of ground red pepper
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 packages (10 oz each) frozen puff pastry shells, baked
Paprika

Melt margarine in Slow-Cooker, stir in flour. Stir in remaining ingredients with the exception of pastry shells and paprika. Cook on Low until thickened, stirring after every hour. Ready to serve after 2 ½ hours.

Bake pastry shells as directed on package. Spoon chicken and ham medley into pastry shells and sprinkle with paprika. Serve immediately.

Just the Best Brownie Ever!

I just found this recipe in a great cook book "Best of the Best Cookbook Recipes" (Food & Wine Books). When I lived on the Gulf coast of Mississippi I enjoyed many recipes that some of my friends and co-workers shared with me. There is nothing like sharing recipes with others, here's one for you all!

CREOLE BROWNIES

Makes 2 dozen

1 1/2 cups of all-purpose flour
1/4 cup unsweetened cocoa powder
9 ounces bittersweet chocolate (66 to 72 percent) coarsely chopped
2 sticks plus 2 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon kosher salt

Praline Caramel

1 1/2 cups pecan halves
1 cup water
1/4 cup honey
2 cups packed light brown sugar
1/4 cup honey
2 cups packed light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

1. Preheat the oven to 375 degrees. Line a 9-by-13-inch pan with parchment paper. Leave paper overhang sides about two inches.
2. Make the brownies: In a medium bowl, whisk the flour with the cocoa powder. In a heatproof medium bowl set over a saucepan of simmering water, combine the chocolate and butter and cook until softened. Remove from the heat and stir until fully melted.
3. In a large bowl, using an electric mixer, beat the granulated sugar with the eggs, vanilla and salt at high speed until pale and thick, about 2 minutes. Add the melted chocolate and beat at low speed for 1 minute. Using a spatula, fold in the flour mixture. Scrape the batter into the prepared pan and bake for about 18 minutes, until the brownies are just set and the surface is slightly cracked. Let cool. Lower the oven temperature to 350 degrees.
4. Make the praline caramel: Spread the pecans in a pie plate and toast for about 10 minutes, until fragrant and golden. Let cool, then coarsely chop the pecans. In a medium saucepan, mix the pecans with the water, honey, brown sugar and salt. Bring to a simmer and cook over moderate heat until the caramel is thick and dark, about 35 minutes. Remove from the heat and stir in the vanilla.
5. Pour the caramel over the brownies, spreading it in an even layer. Let cool until set, about 2 hours. Using the parchment paper overhang, lift the brownies out of the pan. Lightly spray a sharp knife with cooking spray before cutting the brownies.

This recipe and others from the cook book by David Guas and Raquel Pelzel.
About the authors:
The International Association of Culinary Professionals (IACP) has named DamGoodSweet by David Guas and Raquel Pelzel a 2010 Cookbook Award Finalist in the American category and Baking and Dessert category for the 2010 James Beard Foundation Book Awards.

Recall of Walnut Products Because of Possible Health Risk

FOR IMMEDIATE RELEASE - December 10, 2010 - Tropical Nut & Fruit of Charlotte, NC, is voluntarily recalling all its products containing walnuts supplied by Atlas Walnuts, LLC after November 16, 2010 because they have the potential to contain Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recalled products are sold in retail stores nationwide, distributed to manufacturers, and distributors.

Contact:
Tropical Nut & Fruit of Charlotte, NC
800-438-4470

A Great Day for a Drive!

Just wanted to pass along one of the shots we took during our Saturday drive through the Merritt Island preserve in Titusville, FL. There are no words to describe the day. Just blessed!

Butter...Rum...Yum Yum!

HOT BUTTERED RUM

1 lb butter
1 lb light brown sugar
1 lb powdered sugar
2 Tbl cinnamon
2 Tbl nutmeg

Combine all the ingredients in a large mixing bowl and beat with whisk until fluffy. Stir in one quart of vanilla ice cream; barely softened.
Place in a large freezer container and keep in the freezer until ready to serve. To serve; add 3 Tbl of the mix to each cup of hot water or coffee.
Add your favorite rum to taste.

“This is Jacki’s favorite drink on a cold winter’s night.” Chef Johnny

Old Florida Town Charm

Jacki and I have been many places and seen many interesting things. Today we saw the charm and history of an old Florida town. Not just any old town, the oldest town in America...St. Augustine. This beautiful town is filled from corner to corner with homes and buildings that give it a feel that is only found in St. Augustine. There is a look of old Florida, New Orleans, San Juan, and the influences of the English, Spanish, African American, and Henry Flagler. Its a city that is a culinary dream for those who enjoy a full spectrum of cuisines. No matter what cuisine you choose, fresh seafood is part of the fare. Our visit, though short, was no exception to the rule of fresh seafood. We had a late lunch at a local independent seafood diner that featured local shrimp. A full plate of tender and perfectly deep fried shrimp in a almost parchment paper breading was served with a traditional creamy Cole slaw and hush puppies. And not falling short to the South tradition, a baked sweet potato completed the dish. There are many different offerings in St. Augustine, but, one is a place everyone must take time to visit. The fort of Castillo de San Marcos’, constructed in 1672. We were lucky to arrive just in time for the firing of one of the canons that helped in the foundation of America. The trip to St. Augustine was like a walk back in time and was one that we hope to make again and again now that we live in Florida.

Living on the Florida coast!

One of the things I really love about living on the Florida coast...the seafood! There are several seafood stores that feature fresh, local caught, seafood. Today was just one of those days that an over powering urge came over me to have some local fare. Not just to go out to eat, but, go to a market and pick out the fresh whole fish and cook it. This is the Yellow Eyed Snapper season and today there were several whole fish available at the local market. I quickly picked out out and had it filleted. According to the clerk, who also filleted the fish, it was caught on Monday. Pan fried and served with a mix of brown Jasmine, white Jasmine, and wild rice with a side of asparagus. Oh yea, also had a local naval orange to finish the meal. Living on the Florida coast has its advantages.

Mac-Daddi-Roni Salad

Mac-Daddi-Roni Salad

Recipe courtesy Guy Fieri, 2007

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients
16 ounces macaroni pasta, 1/4-inch tube
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
3/4 cup minced red onion
3/4 cup minced roasted red bell pepper
1/2 cup carrot, diced
3/4 cup celery, diced
1/4 cup diced Peppadew peppers
1/4 cup minced pepperoncini
1 teaspoons sea salt
1 tablespoon freshly ground black pepper
Directions
In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath.

In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down.

When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.

Peppadew Peppers available on our Internet store.

Click on Jar!

DO YOU PEPPADEW?

A great little pepper from South Africa, called a Peppadew, make a wonderful addition to any Holiday meal. Stuffed with goat cheese, or Bleu cheese, or even chopped and added to a salad or on a pizza. This little peppadew pepper adds bold flavor and just a little heat. Available for retail or food service. Go to our web store for retail or email us for food service packaged products.

SNICKERDOODLES

Snickerdoodles

Yield: 30 cookies

Ingredients
• 3/4 cup granulated sugar
• 2/3 cup light brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• Cooking spray
Preparation
Preheat oven to 400°.
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.

Shoot Them!

I recently met a gentleman (not sure yet...too soon) ,named Cliff, at a market in Cocoa, FL. He showed me an old cook book and a recipe for Corn Doger's. After doing some research, I found it was a line from the movie True Grit when John Wayne played the part of Rooster Cogburn and used Corn Doger's for target practice. Well here is the official recipe from a 1975 Tennessee cookbook.

I guess if you can't eat them...shoot them!

Corn Doger

2 cups cornmeal 1 tsp. salt
1/2 tsp. soda 2 tbsp. fat
1 tsp. baking powder Buttermilk to make a rather stiff batter

Combine the dry ingredients, add the melted FAT and buttermilk.
Make into small pones (dogers). Bake in greased iron skillet in
hot oven (450 degrees) until golden brown.
Serve with Southern-style cooked vegetables.

Recipe from Ivola Dement Davidson County page 18
of NAEHE Cookbook from Tennessee to you Knoxville, 1975

Peanut Brittle for Thanksgiving

Wow. What an easy and great little treat for Thanksgiving Day. Peanut brittle that only takes 25 minutes to make.

Serves 20.

Ingredients:

nonstick cooking spray

2 cups sugar

1/2 cup light corn syrup

1/2 teaspoon coarse salt or sea salt

2 tablespoons unsalted butter

1/2 teaspoon baking soda

3 cups salted dry-roasted peanuts

Line a rimmed baking sheet with parchment paper and spray a light coat with cooking spray. In a medium saucepan, combine sugar, corn syrup, salt, and 1 cup water. Bring to a rapid simmer over medium-high heat and cook until deep golden brown, about 20 minutes. Remove pan frm heat. Stir in butter, baking soda, and peanuts. Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces. Pass around the fun after the big dinner while the big games are playing.

NOW ON TWITTER

Chef Johnny now on twitter. FOLLOW ME ON twitter. Click the twitter logo.

A Special Dressing

SAUSAGE-APPLE-PECAN DRESSING
SERVES 8-10

1 Loaf thick sliced bread, cut into 1-inch cubes
1 Pound bulk mild pork sausage
6 Slices bacon, chopped
1 Large onion, chopped
1Cup Celery, chopped
2 Granny Smith apples, peeled, cored and chopped
1Cup Pecans, chopped
2Cups Chicken broth
1Cup Chopped fresh parsley
1teaspoon Rubbed sage
1teaspoon Dried thyme
1/4 teaspoon Salt
1/4teaspoon Pepper


Place bread cubes on a baking sheet and bake at 225degrees for 1 hour. Stirring occasionally. Set aside.

Cook sausage and bacon in a heavy sauté pan until sausage crumbles; drain and reserve 3tablespoons of the grease. Cook the onion and celery in the 3 tablespoons of grease until tender. Add the pecans and cook an additional 3 minutes. Combine the sausage mixture, breadcrumbs, chicken broth and remaining ingredients in a large bowl; spoon into a lightly greased 13X9X2 baking dish. Cover with aluminum foil; bake at 350 degrees for 30 minutes. Uncover; bake an additional 30 minutes.

© Chef Johnny 2001

NEW ITEM...Wild Hibicus Flowers in Rose Syrup

New item just in time for the holiday party season. 100% natural, sustainably farmed, edible, whole Wild Hibiscus Flowers which are crimson in color hand packed in natural essence of two dozen Bulgarian roses. Serve as a garnish in drinks or in both sweet and savory food recipes. Two year shelf life, 3 months once opened. Both syrup and flowers are heat stable for cooking applications. A gloriously feminine indulgence bursting with Joie de vivre! Contact Jacki @ 321-567-4644 for more information and to place your pre-holiday season order.

Microwave Cooking---Lemon Chicken

Lemon Chicken…Microwave
Serves 4

1 2 ½ to 3 pound broiler—fryer chicken, cut into 8 pieces
½ cup lemon juice
1 ½ teaspoon Sea Salt
Garlic powder, to taste
Fresh ground black pepper, to taste

In a 10-inch square, heat-resistant, non-metallic baking dish, place chicken, skin down. Pour ¼ cup lemon juice over chicken.

Heat, covered, on ROAST for 10 minutes.

Turn chicken over and add remaining lemon juice and seasonings to chicken.

Heat, covered, on ROAST for 9 to 11 minutes or until chicken is tender and heated to 165 degrees internally. Serve and garnish with lemon slices and fresh parsley.

Chicken in microwave on ROAST are cooked for 8 minutes per pound. The time on this recipe may be adjusted for any weight chicken. Add additional lemon juice if more chicken is used to keep chicken moist and flavorful.

Beach Walking

Today I am not posting any notices about food bourne illnesses. Or, recalls of tainted foods or mislabeled foods. No industry notices of who is doing what or why. Today I am posting beach walking. Most of you know we moved to Florida and today we found "our beach". Perfect in every way. Few people, lots of birds, and beautiful water. Beach walking...Florida style baby!

First Starbucks rolled out Via, a line of instant coffee that threatened to undermine the company’s core identity as a premium coffee vendor. Then came the “stealth Starbucks” stores, locations stripped of the company name and logo meant to blend into their neighborhoods. Now Starbucks, a name synonymous with “coffee” in America, has started serving beer and wine in one location and may eventually serve alcohol in thousands of stores worldwide. And all of these developments have happened in little more than 18 months.

All of this reminds me of two brothers in Ohio. One owned a hardware store and the other owned a grocery store. The two stores were across the street from each other and in time them developed a friendly competition that grew into an unfriendly relationship. The brother that owned the hardware was not happy when his brother with the grocery store started selling motor oil for below his cost. Finally the brother with the hardware started selling bananas in his hardware way below cost. The hardware brother became known as the "banana man" for his marketing move. Now that Starbucks, the coffee people of America, is selling wine. How will associate this with the Starbucks famous image? Are they a wine shop or a coffee shop? Why not do what you do best and stick to it? Is the economy making institutions like Starbucks changing to survive? Are tanning beds and a coin laundry service next for the Starbucks venue? Stay true to your trade!

FOR IMMEDIATE RELEASE - JACKSON, Miss. - November 5, 2010 - Cal-Maine Foods, Inc. (NASDAQ: CALM) today was notified by the Food & Drug Administration (FDA) that one of the Company’s suppliers, Ohio Fresh Eggs, LLC, Croton, Ohio, had a routine environmental study sample which tested positive for Salmonella Enteritidis (SE). Cal-Maine purchased approximately 24,000 dozen unprocessed eggs from Ohio Fresh which were processed and re-packaged by the Company’s Green Forest, Arkansas, facility between October 9 and 12, 2010, yet the Company was only notified today. The eggs involved, which were not produced from Cal-Maine flocks, were distributed to food wholesalers and retailers in Arkansas, California, Illinois, Iowa, Kansas, Missouri, Oklahoma and Texas. There have been no confirmed SE illnesses related to the purchased eggs.

In cooperation with the FDA, Cal-Maine immediately notified its customers and recalled specific Julian dates of shell eggs because they have the potential to be contaminated with SE. The following packages were included in this recall.

In cooperation with the FDA, Cal-Maine immediately notified its customers and recalled specific Julian dates of shell eggs because they have the potential to be contaminated with SE. The following packages were included in this recall.

Product Description Plant Number Julian Date Sell By/Expiration Date
Sunny Meadow Jumbo
UPC Code - 6 05388
71459 6 1457 282, 284 11/07/10;11/09/10
Sunny Meadow Large
UPC Code – 6 05388
71457 2 1457 282 11/07/10
Sunny Meadow Large 18
UPC Code – 6 05388
71461 9
Sunny Meadow Extra Large
UPC Code – 6 05388
71458 9 1457 284 11/09/10
Sunny Meadow Extra Large 18
UPC Code – 8 13905
00120 7 1457 282 11/07/10
Sunny Meadow 5 Dozen
UPC Code – 6 81131
74355 6 1457 284 11/09/10
Sunny Meadow 6 Pack
UPC Code - 6 05388
71462 6 1457 284 11/09/10
Springfield Grocer Medium Loose 1457 282 11/07/10
Springfield Grocer Extra Large Loose 1457 284 11/09/10
Springfield Grocer Large Loose 1457 284 11/09/10
Sun Valley Large
UPC Code 0 33643
00018 2 1457 284 11/24/10
James Farm Medium
UPC Code 0 97009
01083 3 1457 285 11/07/10

Plant numbers and Julian dates can be found printed on the individual cartons. The Julian date follows the plant number, for example P1457-282.

Beach Driving

Now we have been in Florida for one week. Finally taking a look at the beach and not just a look, a drive! Seeing it is one thing, but, driving a car down the beach while a hurricane is hundreds of miles off shore is another. Huge pounding waves and strong winds brought out the wind surfers. Enjoy!

New Things to Learn

Well, now that our operations are relocated in Florida, there are new things to learn. Different climate, different foods, etc. Soon I will be trying some of the local foods including the seafood. New recipes coming next week.

RECALL...Hyland's Teething Tablets

FOR IMMEDIATE RELEASE Los Angeles, October 23, 2010 - Standard Homeopathic Company, in consultation with the U.S. Food and Drug Administration (FDA), is voluntarily recalling its Hyland's Teething Tablets. The company is initiating this recall in an abundance of caution due to an FDA investigation of its manufacturing facility. Hyland’s Teething Tablets are manufactured in the United States and distributed throughout North America.

The Hyland’s Teething Tablets UPC codes included in the recall are:

1. Hyland’s Teething Tablets, 125 tablets, UPC # 3 54973 75041
2. Hyland’s Teething Tablets, 250 tablets, UPC # 3 54973 75042
3. Hyland’s Teething Tablets, 125 tablets, UPC # 3 54973 75066
4. Hyland’s Teething Tablets, 50 tablets, UPC # 3 54973 75044
5. Hyland’s Teething Tablets, 145 tablets, UPC # 3 54973 75121
6. Hyland’s Teething Tablets, Clip Strip 6x125 tablets, UPC # 3 54973 35109

Adverse events have been reported but the FDA has said that a conclusive link to Teething Tablets has not been determined. The company, in working with the FDA, has identified manufacturing processes of Teething Tablets that can be improved to ensure uniformity in dosage. As a homeopathic product, Hyland’s Teething Tablets have a wide margin of safety that protects consumers from harm.

After in-depth analysis, a comprehensive review of the company’s adverse event report log, and more than 85 years of safe usage, the company is confident that Hyland’s Teething Tablets are safe for infants and toddlers.

In addition to the product recall, Standard Homeopathic Company is refining its production, packaging and testing protocols. Throughout the process, Standard Homeopathic Company will continue to closely monitor and evaluate the situation and consult with FDA.

Consumers that are concerned about the safety of the product may contact Standard Homeopathic Company for instructions on a refund or replacement product. For these instructions or information regarding how to return or dispose of the product, consumers should log on to www.hylandsteething.com/recall9 or call 1-877-496-5044 (Monday-Friday 8 a.m. to 10 p.m. Eastern Time, and Saturday-Sunday 9 a.m. to 5 p.m. Eastern Time).

Altering Food Tastes

A noisy restaurant can distract you from your dinner conversation. But all that clatter may also drown out the taste of your food, making it more bland. That's according to a study in the journal Food Quality and Preference. Researchers recruited 48 college students, and fitted them with headphones playing either loud white noise, soft white noise, or nothing at all. Then the participants closed their eyes and chomped on snack foods like Pringles and cookies.

Possible Salmonella

North Carolina Firm Recalls Ready-To-Eat Pork Barbeque Products Due To Possible Salmonella
Recall Release CLASS I RECALL
FSIS-RC-055-2010 HEALTH RISK: HIGH

WASHINGTON, Oct. 20, 2010 - The Murphy House, a Louisburg, N.C. establishment, is recalling approximately 4,920 pounds of ready-to-eat (RTE) pork barbeque products that may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall:

* 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE Unskinned Pork with Barbeque Sauce-TEXTURED VEGETABLE PROTEIN ADDED" written in green lettering on the container's top.
* 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE PREMIUM PORK BARBEQUE-COOKED, UNSKINNED PORK WITH BARBEQUE SAUCE ADDED " written in red lettering on the container's top.

FDA RECALL...

**CONSUMER ALERT**
Pats Exotic Beverage Recalls "Carrot Juice" Beverage, "Carrot Beet" Beverage, "Carrot Lime" Beverage and "Cucumber" Beverage Due to Possible Health Risk
October 15, 2010 - New York State Agriculture Commissioner Patrick Hooker today alerted consumers that Pats Exotic Beverages Inc., located at 2919 Tiemann Avenue, Bronx, New York, is recalling all packages of "Carrot Juice" beverage, "Carrot Beet" beverage, "Carrot Lime" beverage and "Cucumber" beverage, because the products have been determined to be inadequately processed and may contain food borne pathogens. CLICK HERE FOR THE FULL STORY

I've found a completely round egg!

By Luke Salkeld

After eight years preparing full English breakfasts, chef James Church knows an all-round good egg when he sees one. Which is why he stopped himself consigning this remarkable specimen to the frying pan. Mr Church, 27, spotted the spherical oddity among a box full of otherwise regularly-shaped free-range eggs delivered to the Hotel Bristol in Newquay, Cornwall by a local supplier. ‘I’ve probably cracked at least 100,000 eggs in my time as a chef but I’ve never seen one like this,’ he said. ‘I stood for a few moments in awe. I called everyone in the kitchen over and they stood around it too, because they had never seen anything like it either.’ He says he will keep it in his fridge indefinitely, despite the risk of it going bad and exploding egg cartoon. ‘I’ve put it in a protective case so I don’t get it mixed up with any others by mistake. ‘I managed to save it from the frying pan so I’m definitely going to keep it.’ John Retson, chairman of the British Free Range Egg Producers’ Association, said he was amazed by the round egg. The 58-year-old, who has 55,000 birds at his farm in Perthshire said: ‘I have never seen a completely round egg in my life.’

Asked what might have caused the phenomenon, he added: ‘It might be that when the egg was forming it got held up in the Fallopian tubes. ‘This can be caused by stress or a variety of other reasons. But if it gets held up it becomes misshapen.’ So was it the chicken or the round egg that came first?

Wow, what is that cooking?

Here is a great recipe my Mother used to make when I was younger. It is so good to come home and be welcomed by the smell of cabbage rolls that have been cooking all day. Make a side of mashed potatoes and have some dark rye bread with this one and you've got a real meal.


MY MAMA’S CABBAGE ROLLS

Cabbage, Parboiled to soften and separate leaves.

1 pkg Seasoned Rice, cooked (Garden Blend works great)
½ lb Sausage ground, browned & drained of excess fat
½ lb Hamburger, browned & drained of excess fat
1 onion, chopped
3 cloves of chopped garlic
½ teaspoon ground black pepper
2 eggs
1 small can of sauerkraut, drained
3 tablespoons of light brown sugar
2 cans (or ½ qt.Jar) seasoned spaghetti sauce

Mix cooked rice and remaining ingredients, except the brown sugar and sauce, in a large mixing bowl. Fill each softened cabbage leaf with the meat-rice mixture and roll. You may hold them together with a toothpick if necessary. Place in the slow cooker and sprinkle sugar over each layer of cabbage rolls. Pour the sauce over the top when cooker is filled with rolls. Cook on low heat for 6 to 8 hrs. Be careful to remove toothpicks when serving.

Make mine tuna!

Tuna Salad Sandwich






INGREDIENTS
• 1 (6 ounce) can of tuna fish (if packed in water, drain it)
• 1/3 cup of cottage cheese
• 2 Tablespoons of Low Fat Ranch Dressing
• 1/4 purple onion, chopped finely
• 1 celery stalk, chopped finely
• Juice of half of a lemon
• 1 teaspoon grated Parmesan cheese
• 2 Tbsp minced fresh parsley
• 1 teaspoon of Dijon mustard
• Slices of French bread, lightly toasted
METHOD
Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes.

Jamie Oliver's Food Revolution

Chipotle Mexican Grill (NYSE: CMG) has partnered with Jamie Oliver’s Food Revolution for a $1 million fundraiser designed to highlight the horrors of eating processed food. This Halloween, Sunday, October 31st, visit any Chipotle restaurant between 6 p.m. and closing time dressed as a horrifying processed food product, and Chipotle will treat costumed customers to a burrito made with wholesome, naturally raised ingredients for only $2. Proceeds from the “Boorito 2010: The Horrors of Processed Food” program, up to $1 million, will benefit Jamie Oliver’s Food Revolution.

Something new for breakfast!

SAUSAGE AND RICE CAKES

2 cups cooked white rice
1 egg
1 pound pork sausage

Mince the sausage, add rice and egg unbeaten. Mix well together and form into flat cakes. Brown lightly in butter, being careful to have fat well heated before adding the cakes. Cook slowly.

The little known spice!

There are many spices used today that most of us have never used or even heard of in the average household. However, some of these spices have been used for hundreds of years in other areas of the world. Here is a fine example of such a spice...TURMERIC.
The name turmeric is believed to have come from the Latin "terra merita" which means merit of the earth. Marco Polo was intrigued by the turmeric he found in Southern China: 'There is also a vegetable which has all the properties of true saffron, as well the smell and color, and yet it is not really saffron'. Lightly aromatic, turmeric smells peppery with a slight aroma of oranges and ginger. It tastes pungent, bitter and musky. Turmeric is much revered by Hindus and is associated with fertility. During Hindu wedding ceremonies, a sacred thread dipped in turmeric paste is tied around the bride's neck by the bridegroom. In Malaysia, a paste of turmeric is spread on the mother's abdomen and umbilical cord after childbirth, not only to ward off evil spirits, but also for its medicinal value as turmeric is known to be antiseptic.

A Worthless NUT!

College football is now here folks! It really doesn't matter if you are a Falcon, Eagle, Bulldog, Lion, or any other kind of animal, it is college football time. Growing up in Ohio, I can remember every fall when football season started there was a favorite treat served at every Saturday game party. Peanut Butter Buckeyes. Yes, I have heard all the stories about how a buckeye is a worthless nut, but, a peanut butter buckeye is different. All the right flavors to bring back memories of fall in Ohio. Soon, even fall in Ohio will be a memory. But Peanut Butter Buckeyes will remain a constant rich chocolate peanut buttery treat! Here is my recipe for the favorite, not so worthless, buckeye.

Peanut Butter Buckeyes
Yield: 5 dozen

Ingredients

1 c butter
1 pk 16oz powdered sugar
1 12oz crunchy peanut butter
1 block (4oz) paraffin
1 pk 12oz semi-sweet chocolate chocolate

Instructions

Combine butter, sugar and peanut butter in a medium bowl; blend till
smooth. Roll into 1 inch balls. chill. Place paraffin and chocolate
chips into top of a double boiler and melt over hot (not Boiling)
water. Coat balls by dropping one at a time. Place on waxed paper to
cool.

What is your favorite Buckeye story? Post it for others to enjoy.

It's Just Not Natural!

Ben & Jerry's to drop 'All Natural' from labels.

Mon Sep 27, 6:03 pm ET

SOUTH BURLINGTON, Vt. – Ice cream maker Ben & Jerry's is dropping the phrase "all natural" from all labels after a request from a health advocacy group.

The Center for Science in the Public Interest and the company confirmed the move Monday.

The CSPI told the company last month it should not use "all natural" if products contain alkalized cocoa, corn syrup, hydrogenated oil or other ingredients that are not natural.

Ben & Jerry's, a unit of consumer products giant Unilever, said it's not changing any recipes. It's just removing the label from all products, whether they are among the majority that contain at least one of the ingredients CSPI listed or not.

The Food & Drug Administration has no formal definition for "natural." But it won't object to term as long as products do not contain added color, artificial flavors or synthetic substances.

The CSPI, based in Washington, said the government should define the term.

"The Food and Drug Administration could do consumers and food manufacturers a great service by actually defining when the word 'natural' can and cannot be used to characterize a given ingredient," CSPI Executive Director Michael F. Jacobson said in a statement.

Ben & Jerry's spokesman Sean Greenwood said the change would happen gradually across Ben & Jerry's product line.

The ingredients will be the same ones Ben & Jerry's has always used, but the company no longer wants to battle over the definition of "all natural," which has different meanings to different people, Greenwood said.

"Ben & Jerry's has always been a company that tried to source as responsibly as possible, label our products accordingly and let it all out there for people to see," he said. "But this takes away any misconceptions for people."

Consumer Activists Want Modified Salmon to Be Labeled

Opponents of genetically modified salmon, as well as consumer activists and environmentalists, told a U.S. Food and Drug Administration advisory panel Tuesday that it would be irresponsible not to require labels on the fish if it is approved for humans to eat.
The American public has the right to know what it is consuming, the speakers said.

What do you think? Should the consumer be told about genetically modified salmon and other foods? Post your thoughts!

Fire Up the Slow Cooker!

FINGER LICKIN’ CHICKEN

6—8 chicken legs or thighs
3 tablespoons butter or margarine
1 large onion, chopped
1 clove garlic, minced
2 teaspoon paprika
½ teaspoon ground ginger
1 can (16 oz) Italian seasoned tomatoes
1 can (4 oz) sliced mushrooms, drained
½ cup half & half, optional

Rinse the chicken parts and pat dry. In a skillet, melt butter and brown chicken quickly on both sides. Place chicken in slow cooker. Stir together remaining ingredients except the half & half and pour over chicken. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Just before serving, stir in the half & half. Serve over steamed rice.

Italian Ham & Bean Soup

”SLOW COOKER SERIES”

ITALIAN HAM & BEAN SOUP

1 cup dried pinto beans, rinsed, drained and picked over
2 tablespoons olive oil
½ pound smoked ham, chopped
1 medium onion, finely chopped
1 medium celery rib, finely chopped
2 garlic cloves, minced
3 cups of chicken broth
3 cups of water
¼ cup tomato paste
1 can (8oz) diced tomatoes or Italian seasoned stewed, drained
½ cup bow-tie or shell pasta
¼ teaspoon black pepper

Soak the beans in a large bowl with enough water to cover them by 2 inches. Let stand overnight, drain any remaining water after overnight soaking.

In a large heavy skillet, heat the oil over medium-high heat. Add the ham, onion, and celery and cook until lightly browned. Add garlic and cook, stirring often, for 1 minute. Add the chicken broth, stirring to scrape up the browned bits on the bottom of the skillet. Transfer to a 3 ½ quart slow cooker. Add the drained beans, water, tomato paste, and tomatoes. Cover and slow cook until beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.

Stir in the pasta and pepper. Turn heat to high and cook until the pasta is tender, about 30 to 60 minutes. Serve with crusty bread.

Do you have a favorite slow cooker recipe? Post it here and share with others.

Fall is coming...time to get out the nutmeg!

In a few days we will have the coming of fall. Yep, a chill in the air and frost on its way. Well, for some. With the changes in the season, nutmeg and mace are the spices of the fall. These two unique spices are from plants that produce the nutmeg fruit. Mace is the lacy covering or aril that surrounds the seed. The nutmeg lies within the shell of the seed. Mace and nutmeg are native to the Moluccas, but are also cultivated in Sri Lanka, Malaysia, and the West Indies. The fruit ripens six to nine months after flowering, and is usually gathered with in falls to the ground. The outer husk is stripped off and the mace is removed, pressed flat and dried on mats. This process may take as little as two to four hours, during which time the mace retains its scarlet color. Once the mace has been removed, the seeds are dried on trays for four to six weeks until the nutmegs rattle in their outer shell. They are cracked open and the nutmegs removed, then graded according to size and quality. The sizes are graded by size as 80's or 100's and so on, according to the number in the pound. There are many uses for both of the unique spices. Southeast Asia, China and India, both spices are used sparingly. In India they are found mostly in Moghul dishes. The Arabs have long added nutmeg to mutton and lamb, but the Europeans have used nutmeg and mace most extensively in both sweet and savory dishes. The Italians enjoy nutmeg with mixed vegetable dishes, and veal. Nutmeg is widely used in honey cakes, rich fruit cake, fruit desserts, and fruit punch. Other uses of nutmeg is an ingredient in some soaps and shampoos. I personally like it as an ingredient in pumpkin bread or as a topping on a hot buttered rum drink. Fall is coming so enjoy the spice of the season. If you have a favorite use for nutmeg or mace, post it for others to enjoy.

WHAT A PEACH!

Pound Cake

When I think of fresh peaches I think of a rich, moist pound cake. In Ohio, this time of year, the peaches are coming on and they are some of the best. Nothing goes better than to make a traditional pound cake and top it with fresh Ohio peaches. Here is an easy pound cake recipe.

Flour 4 cups
Baking Powder 1 teaspoon
Salt ½ teaspoon
Unsalted butter 1 pound
Granulated sugar 3 cups
Eggs 8 lightly beaten
Pure vanilla extract 2 teaspoons
Heavy cream ½ cup

Stir the dry ingredients. Position the rack in the oven to the middle of the oven. Pre-heat the oven to 325 degrees F. Butter two 9X5-inch loaf pans and line them with buttered parchment paper. Now sift the dry ingredients into a large bowl.

Making the batter. In a large mixing bowl, use an electric mixer on medium speed and beat together the butter and granulated sugar until fluffy and lightened in color. This should take about 2 minutes. Add the eggs two at a time, beating well after each addition. Mix in the vanilla. On low speed, add half of the flour mixture and m ix until incorporated. Mix in the cream until blended. Add the remaining flour mixture and mix just until a smooth batter forms. Divide the batter evenly between the prepared pans.

Bake the cakes. Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean. About 1 hour. Briefly cool in the pans on a wire rack for about 20 minutes. Remove the cakes from the pans to cool completely. Dust the top of one cake with powdered sugar and slice to serve. Reserve the second cake for another time. Or if you are like our household, this just might be tomorrow’s treat. Post your favorite late summer recipe and share with others.

Eat Bran...Live Longer!

Diabetics: Eat Bran and Live Longer!

Women with type 2 diabetes might want to consider including more bran in their diet. A new study reveals those who do so have a lower risk of premature death. People with diabetes are two to three times more likely to die prematurely and develop heart disease compared to the general population. In type 2 diabetes, the body can't use insulin efficiently to break down blood sugar. Bran is found in whole grains and is rich in vitamins, minerals, and fiber. Previous research suggests high intakes of whole grains may protect against systemic inflammation and dysfunction of the cells that line the blood vessels. The study, the Nurses' Health Study including 121,700 female nurses, suggest that a potential benefit of whole grain, and particularly bran, is beneficial in the reducing of death and cardiovascular risk in diabetic patients.
This information is from the Circulation: Journal of the American Heart Association, May 2010.

Let's Go Nuts!

Want to lower your cholesterol? New research shows that it may be as simple as consuming more nuts. Nuts are a whole food that have been consumed by humans throughout history and increasing the consumption of nuts as a part an otherwise prudent diet can favorably affect blood lipid levels. This can also have the potential to lower coronary heart disease risk. About 2.4 ounces of nuts a day can reduce the total cholesterol and LDL (bad) cholesterol in the blood. In most cases the HDL (good) cholesterol shows increases. The good property of nuts is the omega-3's. They thin the blood, helping it to flow more freely and prevent clots from forming and adhering to the vessel walls. Omega 3's also act as an anti-inflammatory preventing blood vessels from becoming inflamed and reducing blood flow. Walnuts are one of the many beneficial nuts that can be consumed that are high in arginine, an essential amino acid. Arginine helps to keep the inside of the blood vessels smooth while it also promotes the flexibility of the vessels increasing blood flow. The top nut and seed sources of arginine in descending order include: watermelon seeds, pumpkin seeds, peanuts, almonds, sunflower seeds, walnuts, hazelnuts, and pistachios. Want better heart health...go nuts!

Tomato Salad That's Sure to Please!

Tomato & Roasted Red Pepper Salad

Serves 4

Preheat oven to 450 degrees. On a rimmed baking sheet, toss 3 ounces crusty bread, torn into bite-size pieces (2cups), with 2 ounces of olive oil and season with sea salt and fresh ground black pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes, In a large bowl, combine 3 teaspoons oil, 2 teaspoons sherry vinegar, 1 garlic clove, minced, and 2 tablespoons coarsely chopped toasted natural almonds. Season with sea salt and pepper and stir. Add 2 medium tomatoes, cored and cut into 1/2 inch wedges, 2 roasted red bell peppers, cut into 1/2 inch strips, 1 tablespoon chopped fresh parsley leaves, and toasted bread and toss to combine.

Do you have a favorite summer time tomato recipe, post it and share.

EGG RECALL UPDATE!

The egg brands affected by the recall include: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms, and Kemps.

Eggs are packed in 6- 12- or 18-egg cartons with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413, and 1946.

Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.

Consumers should not eat the eggs and should return recalled eggs to the store where they were purchased for a full refund.

EGG REALL EXPANDED TO 380 MILLION

WASHINGTON (Reuters) – A nationwide recall of eggs linked to an outbreak of salmonella that has sickened hundreds of people in three U.S. states has been expanded and now covers 380 million eggs.

The eggs all came from a farm in Iowa linked to salmonella cases in California, Colorado and Minnesota over the last three months, the U.S. Food and Drug Administration (FDA) said.

Affected by the recall are eggs packaged under brand names Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps.

Wright County Egg, of Galt, Iowa, expanded a nationwide recall to 380 million eggs on Wednesday from the initial recall of 228 million, the Egg Safety Center said. Salmonella outbreaks nationwide have increased fourfold since May, sparking an investigation of the foodborne illness in 13 states, said the FDA. No deaths have been reported.

State and local officials were investigating salmonella cases in Arizona, California, Colorado, Connecticut, Massachusetts, Maryland, Minnesota, North Carolina, Nevada, Oregon, Pennsylvania, Tennessee and Texas, the FDA said.

Are we really safe? What needs to be done to improve consumer safety? Post your comments.

Major Salmonella Outbreak---EGGS

228M Eggs Recalled following Salmonella Outbreak
By MARY CLARE JALONICK, Associated Press Writer
– Tue Aug 17, 11:55 pm ET



WASHINGTON – An Iowa egg producer is recalling 228 million eggs after being linked to an outbreak of salmonella poisoning.


The federal Centers for Disease Control and Prevention said eggs from Wright County Egg in Galt, Iowa, were linked to several illnesses in Colorado, California and Minnesota. The CDC said about 200 cases of the strain of salmonella linked to the eggs were reported weekly during June and July, four times the normal number of such occurrences.

State health officials say tainted eggs have sickened at least 266 Californians and seven in Minnesota.

The eggs were distributed around the country and packaged under the names Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemp.

The Food and Drug Administration is investigating.

In a statement, company officials said the FDA is "on-site to review records and inspect our barns." The officials said they began the recall Aug. 13.

The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It can be life-threatening, especially to those with weakened immune systems.

This is a major recall with a very HIGH Risk factor to many segments of the population. Are we doing enough to provide food safety to our country? What needs to be done to increase the level of food safety and consumer awareness of the risks? Post your comments!

For more on egg food safety...go to this link. http://www.eggsafety.org/

Bring on the Fried Green Tomatoes!

CHEESY CAJUN-FRIED GREEN TOMATOES

Comment with your favorite green tomato recipe!

½ C yellow cornmeal
½ C fine grated Swiss cheese
½ tsp kosher salt
½ tsp fresh ground pepper
1 tsp Cajun Blacken seasoning
½ C flour
2 eggs beaten
3 green tomatoes, large, cored and cut into ¼ in slices
6 T vegetable oil

In a shallow baking dish, combine the cornmeal, cheese, salt, pepper and Blacken seasoning. Place a large sheet of waxed paper on the counter and sprinkle the flour on the paper. In a second shallow dish, slightly beat the eggs. Dredge the tomatoes slices in the flour shaking off any excess flour. Dip them in the beaten egg, then in the cornmeal mixture lightly pressing the mixture onto both sides with the palm of your hand.
Place the breaded tomatoes slices on a wire rack and prepare to fry.
In a large heavy-duty frying pan, heat 3 tablespoons of the oil over medium high heat. Be careful not to overheat and cause the oil to smoke. Add a single layer of the breaded tomatoes slices and fry on both sides until golden brown. Drain on paper towels. Season with our wild garlic sea salt flakes and serve.

© Chef Johnny 2001

150 plus sickened from Salmonella

Taco Bell implicated in two salmonella outbreaks sickening more than 150.
August 6, 2010
Lynne Terry, The Oregonian

Over the past three months, more than 150 people across the country have been sickened in two food poisoning outbreaks involving rare strains of salmonella. Health officials have not nailed down the exact food involved, but the Centers for Disease Control and Prevention points the finger at an unnamed Mexican-style fast food chain it calls "Restaurant A." That chain is Taco Bell, said William Keene, senior epidemiologist with Oregon Public Health.

"It's been clear for weeks that Taco Bell was the source for many of the illnesses," he said. "It's equally clear that it's not all Taco Bell. It's also not a single Taco Bell restaurant."

The first cases appeared at the beginning of April and continued through the third week in July. Dozens were sickened in Wisconsin, Indiana, Ohio and Kentucky, with a sprinkling of cases across the rest of the country. One person in Oregon -- a woman in her 20s in Klamath County -- got sick.

"It's very striking to have two such similar outbreaks at roughly the same time and both of them affecting Taco Bell," Keene said. "The similarities might be a coincidence."

Although no one food or menu item has been named a culprit, Keene said epidemiologists think that lettuce, tomatoes or both were to blame.

"It's not 100 percent sure it's one or the other but those are the chief suspects," he said. "We've been unable to tease them apart because everyone eats both."

Lettuce and tomatoes have been involved in a number of salmonella outbreaks in the past -- not because they're inherently risky -- but because they're popular food items that are often eaten raw. Proper cooking kills salmonella and other harmful bacteria.

Keene said the food involved in the outbreaks was clearly contaminated before reaching Taco Bell franchises. "It's not something that they're doing wrong," he said. "One of the products that they using in their food was contaminated."

CDC officials would not confirm that the company involved in the outbreaks was Taco Bell.
Naming a restaurant could have an economic impact on the company's bottom line, said Kristen Nordlund, an agency spokeswoman.

The outbreak is also considered to be over though both the FDA and CDC are continuing to investigate. "There's no inherent reason for people to stop eating at Taco Bell now," Keene said.

Cooking at the Camper

Saturday we had an evening with our good friends, Don & Barb, at their week-end camper. Both being accomplished chefs, we always try to show each other that our cooking skills are still sharp. Don planned a casual outdoor feast at the camper with perfectly grilled and seasoned bone-in rib eye steaks as the center of the plate. Not to be out done, I prepared a surprise side dish that is perfect for the incoming tomato season. This recipe is from a great cookbook, the best American recipes 2002-2003 with forward by non-other than Mr. "No Reservations"---Anthony Bourdain. The recipe is from the Good Housekeeping staff was a really bit hit!

"Cherry Tomato Gratin"

serves 6

1/4 cup plain dry bread crumbs

1/4 cup freshly grated Parmesan cheese

1 garlic clove, crushed in a garlic press

1/4 teaspoon coarsely ground black pepper

1 tablespoon olive oil

2 pints ripe cherry tomatoes

2 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees. In a small bowl, mix together the bread crumbs, Parmesan, garlic, pepper, and oil. Place the cherry tomatoes in a 1 1/2 quart casserole dish or a deep 9 inch pie dish. Use a French white dish from color dramatics. Top with the bread-crumb mixture and sprinkle with the parsley.

Bake until the tomatoes are heated through and the crumb topping is browned, about 20 minutes. Serve warm. If the bread crumbs dry out, just sprinkle a little more olive oil on top.

ONE MILLION pounds of Beef RECALLED

CLASS I RECALL
FSIS-RC-048-2010 HEALTH RISK: HIGH

Valley Meat Company, a Modesto, Calif. establishment, is recalling approximately one million pounds of frozen ground beef patties and bulk ground beef products that may be contaminated with E. coli O157:H7

FSIS became aware of the problem on July 15 when the agency was notified by the California Department of Public Health (CDPH) of a small E. coli O157:H7 cluster of illnesses with a rare strain as determined by PFGE subtyping. A total of six patients with illness onset dates between April 8 and June 18, 2010 were reported at that time. After further review, CDPH added another patient from February to the case count, bringing the count to seven. FSIS is continuing to work with the CDPH and the company on the investigation. Anyone with signs or symptoms of foodborne illness should contact a health care provider.

For information on Recall from Valley Meat Co. with full descriptions of products...CLICK HERE.

Is this Salad really Healthy?

Panera Bread...Thumbs Up on Salad

Photo Courtesy of Panera Bread , Text: Holley Grainger, MS, RD

Thumbs Up: Panera Bread Strawberry Poppyseed & Chicken Salad (pictured)
This bright and colorful salad is filled with phytochemicals thanks to a healthy dose of strawberries, blueberries, mandarin oranges, and pineapple. One bowlful delivers a helping of antioxidants to keep your heart healthy. A serving of chicken makes it super satisfying too—for only 280 calories and 8 grams of fat. Ask for a reduced-fat vinaigrette or dressing on the side. We like their reduced-fat balsamic vinaigrette for just another 60 calories and 5 grams of fat.

Thumb's Down: Tomato, Mozzarella & Basil Salad
While this salad sounds healthy and fresh, the Asiago Croutons jack up the stats to 770 calories, 47 grams of fat, and 1200 milligrams of sodium. Leave off the croutons and you'll shave 340 calories, 14 grams of fat, and 650 milligrams of sodium.

What's your favorite salad? Is it really healthy? Give me your alternative salad dressings and toppings to make a healthier salad.

A Price to Pay for Aging!

Is Aged Beef Overrated?

Copyright: The Atlantic Monthly Group

In a word: yes. But—and it's a big but—aging is crucial. The only thing more disappointing than an over-aged steak, in fact, is a steak that hasn't been aged at all.

Confused? You have every right to be. But be warned: Steakhouses and high-end butcher shops are playing off your confusion to rip you off. So without further ado, here's everything you need to know about aged beef and why good beef just doesn't need to age all that long.

MORE ON AGED MEAT:
Tom Mylan: "A Butcher's Guide to Aging"
When a cow is slaughtered, its beef is so fresh it's considered "green." As with wood from a newly felled tree, it's extreme freshness is considered a bad thing. Green beef is tough, a tad bland, and has no sustained juiciness—the steak seems played out by the second chew.

For this reason, we age beef. This is accomplished in one of two ways. It can be hung from a hook in the fridge, which is known as "dry aging." Or cuts can be sealed in plastic and kept in the fridge, which is known as "wet aging." Many things happen to beef as it ages. Water evaporates, fats oxidize, and levels of umami increase, just to name a few. But the most important thing that happens is that natural enzymes break down the muscle fibers, making the beef more tender.

A lot of people think that if a little aging is good, then a lot of aging is much better. That explains why the Chicago steakhouse Primehouse, to take just one example, serves a rib eye that's been dry-aged in its Himalayan salt-tiled aging room for 75 days. But is Primehouse right? Will a steak aged for 75 days be much better than one aged for seven?

Will a steak aged for 75 days be much better than one aged for seven?

Fortunately, this is the kind of question that fascinates meat scientists. They have even created a contraption called the Warner-Bratzler shear device that measures the tenderness of meat by applying weight to a blade. (The more weight needed to cut through meat, the less tender it is.) Here's what meat scientists have discovered about aging: most of the tenderizing takes place within the first seven to 10 days. According to Susan Duckett, a meat scientist at Clemson University, after the 14-day mark or so, the beef continues to tenderize, but at a vastly reduced rate.

So what? If the beef keeps on getting more tender, even marginally so, why not keep aging it until it achieves the consistency of room-temperature butter?

Because things like cattle genetics, stress, and the rate at which cows gain weight have a greater influence on tenderness than aging does. The tenderest steak I ate during my world-wide quest for steak was in Scotland, of all places, and came from a hairy long-horned grass-fed critter called a Highland that was dry-aged for three weeks. The Kobe and Matsusaka beef I ate in Japan was superbly tender and was hardly aged by North American standards. And a cattleman I know in Ellensburg, Washington, ages his wonderfully supple beefalo steaks a grand total of six days.

There are also consequences to aging. For one thing, it is expensive. (That 75-day rib eye at Primehouse costs $67.) The fat, furthermore, has a tendency to oxidize. This is can be a particularly big problem with grass-fed beef, which contains much more alpha-linolenic acid than grain-fed beef. This tremendously unsaturated omega-3 fat—each molecule has three double bonds—is volatile, which means over time it is prone to reacting with other compounds and creating "rancid" off flavors. Part of the reason grass-fed beef has reputation for gamy, intense flavor, in fact, is because it is often aged for too long.

But even grain-fed beef, whose fat is more saturated and contains much less alpha-linolenic acid, isn't immune to the perils of oxidizing. It just takes a lot longer. Given enough time, however, a blue moldy fuzz will begin to appear on the exterior fat, imparting the meat with an unmistakable funk reminiscent of blue cheese.

Some people think this is a good thing. There are steak aficionados—and even a few big-name food writers—who will tell you a great steakhouse steak is supposed to taste funky. That probably says more about the flavorlessness of today's commodity beef than anything else.

For the record, steak is supposed to taste like beef, not Bleu d'Auvergne. Intense aging is best left to wine and cheese. A good steak needs just two or three weeks. Anything more than that, in my opinion, is an overpriced gimmick.

What's your opinion? Do you really feel the cost is worth the taste? Let others know your thoughts...Post your opinion!