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!