A Calorie Sinkhole!

Starbucks® Zucchini-Walnut Muffin
Next time you think of healthy and a muffin comes to mind...think again. Starbucks Zucchini-Walnut Muffins are giant calorie sinkholes-they pack in the calories but somehow still leave your stomach grumbling. This muffin from Starbucks® seems healthy enough, boasting both zucchini and walnuts, but don't be fooled by its veggie-based name. This morning baked good has close to 500 calories and 28 g of fat. Next time you want a "healthy" breakfast, try a fat-free yogurt, a banana, and a decaf Starbucks coffee. If you have any good low fat, low calorie breakfast ideas, share them by posting on this blog.

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SPECIAL DISCOUNT ON SAM'S SMOKER KIT UNTIL DECEMBER 22nd.

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Smoking with Sam's Smoker Pro

Tonight's grand dinner. Marinated boneless country pork ribs in World Harbor's Mojo marinade then put on grill with Sam's Smoker Pro and Cherry wood chips. Final glaze with Hoboken Eddies Hukilau Hannah Teriyaki & Ginger Sauce. OMG! Grilled Sweet Potaotes on the side. World Harbor's and Sam's Smoker available on our site at: http://shop.chefjohnnysproducts.com and Hoboken Eddie's at http://hobokeneddies.com

Canned Pumpkin Voluntary Warket Withdrawal

Giant Eagle Canned Pumpkin Media Statement

Contact:
Consumer:
Rob Borella
412.967.3637
Robert.Borella@gianteagle.com

FOR IMMEDIATE RELEASE - November 23, 2011 - Giant Eagle, Inc. performed a voluntary market withdrawal of all Valu Time brand canned pumpkin purchased on or after August 30, 2011, as well as all Food Club brand canned pumpkin purchased on or after October 28, 2011. These brands are produced by Topco Associates, LLC.

The market withdrawal was performed out of an abundance of caution as a result of the product not meeting quality standards. While Giant Eagle is not aware of any immediate health concern, the company is working with Topco to further investigate the situation and wil notify customers if any additional actions are warranted as a result of these efforts.

Customers should not consume these products in any way, or anything in which they were used as ingredients, and should dispose of the product.

Customers are invited to receive a full refund, complimentary pie, or replacement ingredients, from any area Giant Eagle, Inc. supermarket.

Ocean Spray Recall

Ocean Spray Voluntarily Recalls Limited Quantity of Original Flavor Craisins® Dried Cranberries and Bulk Dried Cranberries Sales
11/26/2011 12:10 PM EST


Ocean Spray today announced it has taken the precautionary measure of voluntarily recalling certain production lots of its Original Flavor Craisins® Dried Cranberries product in 5-ounce, 10-ounce and 48-ounce packages as well as bulk sweetened dried cranberries in 10-pound packages due to the possible presence of very small hair-like metal fragments that are unlikely to cause consumer injury. To date, the company has not received any reports of consumer complaints relating to this recall.

Great Cole Slaw Recipe

PINEAPPLE COLE SLAW

1 can chunk pineapple, reserve juice
1/4 pound green cabbage, shredded
1/2 pound carrots, shredded
1/4 pound red cabbage, shredded
1/2 cup sunflower seeds, lightly toasted
2 tablespoons frozen orange juice concentrate, undiluted
1/4 teaspoon salt


Drain pineapple, saving 2 tablespoons juice.

In a bowl, combine pineapple cabbage, carrots, and sunflower seeds.

In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice and salt. Pour over salad mixture, toss, and chill.

A Great Gift for the Holiday!

Sam's Smoker Pro™. Heavy duty Stainless Steel top and bottom. Winner of the 2003 Hearth & Home Magazine's "Vesta Award" for New & Innovative Technology for Barbecue Accessories! Sam's Smoker Pro™ kit comes with the smoker, easy install and remove tool, and a sample bag of wood chips. Within a few minutes the Sam's Smoker Pro™ will fill your grill with the unique wood grilling flavor you deserve. Convert Your BBQ Grill, Gas or Charcoal to a Real Wood Fired Grill MORE FLAVOR THAN CHARCOAL withing minutes with Sam's Smoker Pro™! CLICK HERE!

The True Beginnings of Coffee

The goats were behaving strangely. Instead of calmly foraging for food, they were running around, leaping up in the air, butting heads. The shepherd boy in 8th-century Ethopia, on the east coast of Africa, was worried. What could have caused this? When it continued the next day, he watched them closely and saw that they had found something new to eat; the small red berries and glossy green leaves of a strange tree. After they ate the berries, they started dancing and doing what for goats passes for singing--bleeding. When the goats showed no other effects from eating this strange, new food (like falling over dead, which the boy was afraid of), he tried some, too. He liked the way they made him feel.

Wow, what a story of the true beginning of coffee. Does this sound like you in the morning or maybe in the late afternoon after visiting your favorite cafe?

Cuisine and Culture. A History of Food and People. Wiley Publishing

Jamaican Jerk BBQ Ribs

Jamaican Jerk BBQ Ribs

INGREDIENTS

4-5 lbs. country style ribs (10-12 ribs), cut into individual rib portions
1 bottle WORLD HARBORS Jamaican Style Jerk Marinade &Sauce
Available at Chef Johnny's Products CLICK HERE

DIRECTIONS
Parboiling ribs in a microwave speeds up cooking and allows marinade to form a shiny, crisp exterior without charring.

Place ribs, meaty side down, in a 9 x 12 microwave-safe pan. Cover loosely with waxed paper and microwave at full power for 8 minutes.

Turn ribs over and microwave another 8 minutes. Drain.

Brush WH Sweet ‘n Sour or WH Jamaican Jerk Sauce to coat ribs evenly.

Grill over medium-hot colas for 8-10 minutes, basting and turning until the last 5 minutes to allow a shiny crust to form.

Serve with a side dish or warmed sauce for dipping.

NOTE: You can cook chicken breast on the bone this way. Cooking times will be the same

recipe
nutrition
info...
Per serving: 450 calories, 34g protein, 35g carb, 19g fat (7g sat. fat), 120mg chol, 660mg sodium, 0g fiber

NEW...Fat Free Marinade!

World Harbors® Island Mango. Take your family on an island getaway! This marinade will give them a refreshing mango sensation that will take their taste buds on a tropical journey! Contains Mango Puree, Distilled Vinegar, Sea Salt, Lemon Juice Concentrate, Canola Oil, Dried Onion, Spices, Dried Red Bell Pepper. FAT FREE 16oz

Go Here to purchase and see more FAT FREE World Harbors marinades and sauces!

Maple-Mustard Grilled Chicken

MAPLE-MUSTARD GRILLED CHICKEN

Yield: 4 Servings

Ingredients:

½ cup Dijon mustard
½ cup maple-flavored syrup
2 T white vinegar
4 chicken breasts, boneless-skinless
Vegetable cooking spray
½ tsp ground pepper
½ tsp sea salt flakes


Combine the first 3 ingredients in a small bowl, stirring well, set aside.
Coat the chicken lightly with cooking spray; sprinkle with pepper and salt. Coat grill rack with the cooking spray. Place chicken on rack and grill uncovered, 15 minutes, basting with mustard mixture. Turn chicken, and grill 15 minutes additional minutes or until meat thermometer inserted into the thickest part of chicken registers 165 degrees. Basting often with mustard mixture. Serve with grilled squash or other vegetables and rice pilaf.

Salsa You Will LOVE!

PINEAPPLE-CUCUMBER SALSA

Yields: 3 ½ Cups

Ingredients:

1 20oz can pineapple tidbits in juice, drained
1 ½ cups cucumber, peeled and finely chopped
1/3 cup purple union, finely chopped
2 T sugar OR Splenda
3 T fresh lime juice (about 1 lime)
1/8 tsp dried crushed red pepper

Combine all ingredients in a large bowl; serve immediately or may be covered and chilled. Serve with grilled fish, chicken, or pork.

Per ½ Cup: Calories 54, Fat 0.1G, Carbohydrate 13.6G

APPLE & PEAR SLAW...In Perfect Season!

APPLE & PEAR SLAW

12 Servings

1/2 cup cider vinegar
2 tablespoon brown sugar
4 teaspoons poppy seeds
1 teaspoon Rosemary Sea Salt
1/2 teaspoon black pepper
4 cups Granny Smith apple, thinly sliced (about 1 large apple)
4 cups pear thinly sliced (about 1 large pear)
2 (12-ounce) package cabbage-and-carrot coleslaw


INSTRUCTIONS:

Make-ahead tip: The dressing can be made up to one week in advance; cover and chill.

Slice the fruit, and toss it with the coleslaw mix and dressing in the morning.
1. Combine first 5 ingredients in a small bowl; set aside.
2. Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2hours.

The Chef's Hat...Toque!

The original Chef's hat was a floppy style of hat. Later cardboard was put into the hat to make it stand tall. The toque is supposed to have one hundred pleats, to represent the minimum number of ways a good chef can prepare eggs. The Culinary Guide, master chef Escoffier lists 202 ways to prepare eggs, excluding omeletts, which are another 82 recipes and a not that "using the basic recipe for Omelette Norvegienne it is possible to produce an almost infinite number of variations of this type of omelette.

Miracle Noodle

Have you heard about the new "Miracle Noodle"? If not, here it is. What a great new product to help many of us lose weight and control our carbs in our diets.

Here is the news...

* made of naturally water soluble fiber with no fat, sugar, or starch.
* contain zero net carbohydrates and zero calories, no gluten -made of a healthy natural fiber called Glucomannan.
* wheat & gluten free and kosher.
* Easily absorbs the flavors of any soup, dish, or sauce.
* are instant and come in a variety of styles
* have shown beneficial effects backed by medical studies for Type II Diabetes, Constipation, Obesity, and Cholesterol!

No gluten, No fat, No sodium, No sugar, No Calories...No GUILT!

To get information on purchasing the "Miracle Noodle" visit our e-store: http://shop.chefjohnnysproducts.com/

Zucchini Season is Here...What do I do with all of these zucchini's?

ZUCCHINI GRATIN

Serves: 2

1 lb Zucchini, grated (3 ½ to 4 cups)
2 Tbl Grated Parmesan cheese
Sea salt and ground pepper to taste
2 tsp Olive oil

Place the grated zucchini in a microwavable dish. Microwave on high for 2 minutes. Drain off all water as soon as removed from microwave. Spread half the zucchini in a shallow ovenproof dish. Sprinkle 1 tablespoon Parmesan cheese and salt and pepper to taste. Cover with remaining zucchini and finish with Parmesan cheese and salt and pepper to taste. Drizzle olive oil on top. Place in preheated 400 degree oven for 5 minutes or until cheese melts. This makes a great side dish for broiled fish or chicken.

Is Frozen Food Safe?
According to the USDA, Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. This is how most restaurants reduce their food costs by freezing foods to extend the safe usable life of most foods. If you have questions on how to reduce your foods costs at home, send me an email or post a question on the blog.

MASON JAR SALAD DRESSING

MASON JAR SALAD DRESSING

Yields 2 Cups

1/3 Cup Granulated sugar
1tsp Salt
1tsp Paprika
1/3 Cup White vinegar
1 Cup Vegetable oil
1/3 Cup Ketchup
1 tsp Fresh squeezed lemon juice
2 Dashes of HOT SAUCE

Combine sugar, salt and paprika in a glass-canning jar. Add vinegar, screw on lid and shake. Add oil; 1/3 Cup at a time shaking between additions. Add ketchup, lemon juice, and hot sauce; screw on lid and shake. Refrigerate and chill until ready to serve. Shake well to remix prior to serving.

New Partership

We are now a partner with a promotional company offering "FREE Restaurant Placemats" and business promotional items. Here are two web sites to visit.

http://splashdesignz.logomall.com/

http://www.placematsandmore.com/

Wow, a Great Summer Salad!

Chipotle ham Salad

Ingredients:
4 lbs Smoked Pit Ham, diced
1 pt. Extra Thick Mayonnaise, blended with 1 tsp ground Chipotle
2 to 3 oz Sweet Pickle Relish
1 to 2 oz Prepared Mustard

Mix the mayonnaise and ground chipotle together. Combine the ham, chipotle mayonnaise, relish, and mustard and mix well. Adjust the seasoning with pepper to taste. Serve immediately or refrigerate for later. Great over bed of baby leaf lettuce; on toasted English muffin; or as a Croissant sandwich.

Georgia peach season is here!

Living in Florida gives me the opportunity to get nice Georgia peaches when they come in season. There are many roadside vendors selling this suculent gift of the late summer. For the past several months my wife and I have been on a "life style" change. Loosing weight and getting healthier. The makers of Splenda has several recipes that are only low in sugars and fat, they are quite good. Here is one I found that is perfect for the Georgia peach season.

Double Crust Peach Cobbler
From the Kitchen of Splenda

Preparation Time: 30 minutes
Bake Time: 20 minutes
Makes: 9 servings

Ingredients
refrigerated pie crusts 2 sheets
sliced fresh peaches ( about 5 pounds whole) 10 cups
SPLENDA No Calorie Sweetener Granular 3/4 cup
all purpose flour 1/4 cup
pineapple juice 1/4 cup
butter 2-tablespoons
almond extract 1/2 teaspoon

Preheat oven to 450 degrees F. Lightly spray an 11 x 7 x 2 inch baking dish with vegetable cooking spray.

Unroll one pie crust round; cut to fit bottom of dish. Place in prepared baking dish. Bake crust for 10 to 12 minutes or until browned. Set aside.

Combine peaches, SPLENDA, flour, pineapple juice, butter, and almond extract in a large Dutch over; bring mixture to a boil. reduce heat and simmer 10 minutes or until peaches are tender. Cool slightly. Spread peach mixture over baked crust.

Unroll remaining pie crust round, cut into 1-inch strips. Arrange in a lattice design over peach filling. Bake 15 additional minutes or until crust is lightly browned. Serve warm.

This recipe, when compared to a traditional recipe, has a 15% reduction in calories, a 24% reduction in carbohydrates, and a 48% reduction in sugars!

Total Calories 330 per 1/9 serving size
Total Carb's 46g
Total Fat 15g
Saturated Fat 7g
Sugars 18g
Taste...100% Good!

I'm NOT Lovin' it!

Well, the biggest story in the “kid and food” world yesterday was an announcement by McDonald’s USA of its plan to improve the Happy Meal. Rolling out in September, Happy Meals around the country will start to contain a smaller serving of fries (1.1 ounces down from 2.4 ounces) and will now automatically contain a bag of apple slices (without a caramel dipping sauce.) Two bags of apples and no fries will be available upon request. In addition, the meals will also offer a new fat-free chocolate milk along with 1% plain milk.

Somehow this does not seem to be enough to slow down childhood obiestiy. We need additional education for not only our children, but, more importantly the adults and parents. Adults lead the way for nutrition issues in our youth. I am as guilty as the rest for years of fast food and junk going into our home and on our dinner table. It is time to learn to cook at home and teach our children and grandchildren about cooking and nuitrition.

Saw this one and it is a winner on hot summer days! Add some iced tea on the side and it is magic.

Summer Cobb Pizza

Ingredients
1 (11-ounce) can refrigerated thin-crust pizza dough Cooking spray 1/4 cup (1 ounce) crumbled blue cheese, divided 1 tablespoon extra-virgin olive oil 1 tablespoon white wine vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon black pepper, divided 2 slices applewood-smoked bacon 8 ounces skinless, boneless chicken breast cutlets 1/2 cup quartered cherry tomatoes 2 tablespoons chopped red onion 2 cups lightly packed mixed baby greens 1/2 cup diced peeled avocado Preparation
1. Preheat oven to 425°.
2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.

Kathryn Conrad, Cooking Light
AUGUST 2010

This morning at 4:30am woke up from a sound nights sleep to the noise my cell phone alarm singing. Quickly we had our first cup of coffee and ran out of the house to go to the top of the 65 ft tall bridge connecting the Kennedy Space Center with the mainland of Titusville, FL. Just a few minutes before 6am two sonic booms rang out shaking the souls of the thousands of other crazy people on the great span of the bridge. We witnessed the space shuttle Atlantis making its final landing at the Kennedy Space Center. This was the end of USA’s shuttle program. Just moments before its landing, the International Space Station, glowing like a bright white star, few overhead to bid the shuttle fair well. What a moment. God Bless America!

NASA Photo of Atlantis July 21, 2011 landing.

Olives...A member of the fruit family.

Olive are a member of the fruit family and grow on trees that were first cultivated over 5,000 years ago in Syria and Crete. In the 1700's, monks brought olives to Mexico and then to California by way of missions. The first cuttings of olive trees were planted in 1769 at the San Diego Mission. The commercial cultivation of California olives then began in the late 1800's. Today, California over 100,000 tons of olives are produced each year.

Worth the Eating!

Eggs...High in Fat but High in vitamin benefit.

Even though egg yolks contain fat, the also contain vitamins A, B, D, and E. There are 6 grams of fat per egg, but, the other benefits make it worth the eating.

Missing the POP?

Your popcorn won't pop? The usual reason that popcorn does not pot enough is that it is too dry. Simply soak the kernels in water for 5 minutes, drain them, and try again. Here is a tip that I learned from my grandmother. An almost certain way to make them pop is to freeze them and pop them while they are still frozen. My grandmother just stored her popcorn in the freezer until she was ready to pop.

Clear as Crystal!

Do you ever have air bubbles in your ice cubes and wonder how you can make them like the ones you purchase at the convenient store? Well now you can do just that, air bubble free ice cubes. All right, here is what you do. Next time you want to make crystal clear ice cubes, boil the water first, pour it into the tray, let is cool to room temperature, and then put in in the freezer. Magic...No Bubbles.

Possible Listeria Contamination

Hawaii Firm Recalls Convenience Meals for Possible Listeria Contamination

Recall Release CLASS I RECALL
FSIS-RC-047-2011 HEALTH RISK: HIGH


WASHINGTON, July 6, 2011- Warabeya U.S.A., Inc., a Honolulu, Hawaii establishment, is recalling approximately 1,550 pounds of convenience meals that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall:

"10.3-ounce packages of "7-ELEVEN FRIED CHICKEN BENTO"
"11-ounce packages of "7-ELEVEN TERIYAKI CHICKEN BENTO"
"10-ounce packages of "7-ELEVEN BREAKFAST SCRAMBLE BOWL"
"17.75-ounce packages of "7-ELEVEN BIG BENTO"
"7.25-ounce packages of "7-ELEVEN LITTLE SMOKIES SNACK PACK"

Each package includes a best eaten by date and time of "06/30/11 11:30 AM". The packages also bear "EST. 12444" or "P-12444" inside the USDA mark of inspection. The products were produced on June 28, 2011 and distributed to retail stores in Hawaii.

The problem was discovered as a result of microbiological testing conducted by FSIS and may have occurred as a result of the products becoming cross-contaminated through contact with a food scale pan. FSIS and the company have received no reports of illnesses associated with consumption of these products.

Follow us on "twitter" for instant updates on recalls, recipes, and food tips. @thechefjohnny

This should scare you!

How much sugar is there is common candy bars? Well, I will tell you that I really love a good Milky Way bar. Make me want to think twice.

Percent of sugar by weight:
Candy corn: 89.6%
3 Musketeers: 76.8%
Milky Way: 71.6%

Oreo cookie: 39.4%

Got milk? Next time I get a sweet tooth, give me an Oreo cookie and a glass of fat free milk.

Is Raw Sugar Raw? Or just cost more!

Raw sugar, despite its name, is almost exactly like refined white sugar. Don't be fooled by its color or name. Raw sugar is partially processed and a little molasses is left on the surface to give it that light brown color and the grains are often larger. There is no advantage in using raw over granulated sugar. And guess what? The price is often higher than that of granulated sugar. And did you notice the labeling of raw sugar? "Natural" All sugar can be labeled with the term "Natural". This is just a marketing trick to make you think that it is more healthful than it really is. So next time you want to purchase sugar and think of "Raw"...think again!

Maritime Services Available

For the past eight years, we have been training the ServSafe® course to stewards and cooks, as well as other aspects of safe, efficient, and cost effective galley operations. Our firm also assists in the updating and development of Steward Department Operations Policy Manuals and Steward Crew member handbooks using the current FDA Food Code. Training food safety to the maritime steward department takes more than being proficient in the training process. Knowing the maritime industry, understanding the steward department’s everyday operation and applying sound food safety principles to address the on-board challenges is critical to proper training. If your maritime company needs on-board or on-shore food safety training, contact us at 321-567-4644.

Fat Matters...Really

Have you ever tried to use reduced-fat margarine, margarine spreads, and whipped butter? Well, fat matters...really. You should not use these because they have too much water and air in them. This will cause your cakes or cookies to collapse or flatten out. Always use the type of fat called for in the recipe. NEED RECIPE HELP? HAVE A FOOD SAFETY QUESTION? E-MAIL US AND ASK THE EXPERT!

One Food Pyramid is OUT!

Choose My Plate.gov

After twenty years of the old icon of healthy eating--the food pyramid—is now ancient history. The US Department of Agriculture calls a “monumental effort” to improve the nation’s diet amid the obesity epidemic, the government has dished up a new plate-shaped graphic. This comes as part of the Obama administration's effort to slow down the obesity epidemic in our nation and reduce health care costs. Will this be easier for the consumer to follow and change eating habits? Let's follow this major change in the way we try to eat a more balanced diet and in the long run improve our health.



Balancing Calories
● Enjoy your food, but eat less.
● Avoid oversized portions.

Foods to Increase
● Make half your plate fruits and vegetables.
● Make at least half your grains whole grains.
● Switch to fat-free or low-fat (1%) milk.

Foods to Reduce
● Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers.
● Drink water instead of sugary drinks.

Other advise the new system suggests is that we as consumers learn to read the product nutrition labels on the foods we buy. This alone is a great way of reducing our sodium and fat intake. It is also a good way of learning what is a portion and how portion control will change our eating habits. We have a complete training program just for learning how to read a product label. What requirements the FDA puts on manufacturers for the use of "Reduced Fat"; "Low Fat"; "Trans Fat Free"; and more. For more information or questions on food labels, contact us via email. Comments on this posting are welcomed.

COBB SALAD

Serves 4

1/2Cup Old Fashioned “Red Dressing”
6 Hearts of Romaine lettuce, shredded
1Cup Cooked diced Chicken or Turkey breast meat
2 Tomatoes, diced
1 Avocado, diced
2Tbs Cooked bacon, crumbled
1/4Cup Shredded Colby cheese
1/4Cup Shredded Mozzarella cheese


Prepare “Red Dressing”.

This salad may be made in larger amounts and assembled in a large plastic storage container to take to a picnic or store until served in your refrigerator. If you are serving individual serving, assemble in a large bowl.

Start by placing the lettuce in the bowl or container as a base. On top of the lettuce base arrange in strips across the lettuce all of the remaining prepared salad ingredients (except dressing). Apply dressing and serve.

© Chef Johnny’s Products LLC 2001

Great Pie for Easter Dinner

BAY BRIDGE SUGAR PIE

3 T butter
½ C flour
1 C Light brown sugar, well packed
1 C milk
1 egg
1 tsp vanilla
1 C Pecans, chopped
1 9 inch pie shell

If you are not good at making a home made pie shell, buy one at the store. Bake the pie shell and allow it to cool, set aside.

In a large mixing bowl, cream together the sugar, flour and butter. Beat the egg adding the milk. Add this mixture to the creamed sugar. Transfer this mixture to a 2-quart saucepan and over medium heat, cook until thickened, stirring constantly. When thickened, remove from heat and cool. After cooled, add the vanilla and pecans. Pour into the prebaked pie shell and place in refrigerator for several hours. Serve with whipped cream or vanilla ice cream.

This is one that I enjoy eating while sitting by the bridge in Bay St. Louis, Mississippi watching the shrimp boats.

© Chef Johnny 2000

Turmeric Recalled Due To Excessive Lead Levels

FOR IMMEDIATE RELEASE - April 15, 2011 B&M, Inc. Conducts Voluntary Nationwide Recall Of 6 Lot Numbers Of Archer Farms Ground Turmeric Due To Excessive Lead Levels. B&M, Inc. of Mount Vernon, Missouri is voluntarily recalling Archer Farms Ground Turmeric sold at Target stores in glass bottles with a net weight of 2.6 oz. (74g), due to elevated levels of lead. Lead can accumulate in the body over time. Too much can cause health problems, including delayed mental and physical development and learning deficiencies. Pregnant women, infants and young children especially should avoid exposure to lead. People concerned about blood lead levels should contact their physician or health clinic to ask about testing. This voluntary recall is a result of notification from B&M, Incorporated’s supplier that the Ground Turmeric they provided contained excessive levels of lead. The Archer Farms Ground Turmeric was distributed nationwide to Target retail stores located in the following states from June, 2009, to February, 2010: AL, AR, AZ, CA, CO, CT, DC, DE, FL, GA, IA, IL, IN, KS, KY, LA, MA, MD, MI, MN, MO, MS, NC, ND, NE, NH, NJ, NM, NV, NY, OH, OK, OR, PA, RI, SD, TN, TX, UT, VA, WA, and WI. The product is identified at the retail store level as Archer Farms Ground Turmeric, UPC 0-85239-02612-0. The lot numbers included in this recall are 1740901A, Best By 6/23/2011; 2180902A, Best By 8/6/11; 2780906A, Best By 10/5/2011; 2920903A, Best By 10/19/11; 3060903A, Best By 11/2/2011; 0071003A, Best By1/7/2012. The lot numbers and Best By dates can be found on the bottom of the bottle. No other Archer Farms Brand spices have been affected by this voluntary recall.

How Sweet It Is!

LOW COUNTRY SWEET POTATOES Serves 10 to 12 4 lb sweet potatoes, peeled and cut into 2 inch pieces 6 T butter, this is one you do not substitute with margarine 1/8 C light molasses 1/8 C honey ½ tsp salt ¼ tsp nutmeg In an 8 qt stockpot, place the cut sweet potatoes with enough water to cover and cook to a boil over high heat. Reduce the heat to a slow simmer, cover and cook 20 minutes or until the potatoes are tender to the fork. Drain well and return sweet potatoes to the stockpot to hold warm. Use a 1 qt saucepan and add the butter over medium heat. Cook until browned, not burned, approximately 5 to 7 minutes. Remove from heat. With and old fashioned hand potato masher, mash the sweet potatoes while adding the brown butter, molasses, honey, nutmeg and salt. Mash until smooth. © Chef Johnny 2001

Top of the Salt List

Here's a popular dish that is at the top of the salt list for daily sodium equivalent.

Ruby Tuesday Mediterranean Shrimp Pasta
3,933 mg sodium
1,086 calories
63 g fat

Sodium Equivalent: 11 Large Orders of McDonald’s French Fries

Somebody needs to tell Ruby Tuesday that to make “Mediterranean” pasta, you don’t need to actually boil the noodles in Mediterranean seawater. Ruby Tuesday makes only one pasta dish with fewer than 2,000 mg of sodium (almost an entire day's worth!), and it has only two pasta dishes with fewer than 3,000 mg. Do you have an alternative dish with lower sodium? Post it and share with others.

Pickled Red Onions

Here is one that you want to make for this summer's hot dog season.

Pickled Red Onions

1 small white or sweet yellow onion

1 small red onion

1/2 cup cider vinegar

1/2 cup distilled white vinegar

1/2 cup granulated sugar

2 tsp. celery seed

1 tsp. crushed red pepper flakes


Cut onions into thin slices and place in a non-reactive (glass) shallow dish. In a bowl whisk together vinegars, sugar, 1 tablespoon sea salt flakes, celery seed, and red pepper flakes until sugar and salt are dissolved. Pour vinegar mixture over onions; stir to evenly coat. Cover and set aside at room temperature for 2 to 3 hours, stirring occasionally. Top your summer hot dogs with this and enjoy!

Southern Crabcakes

Crabcakes...Southern Style

Yield: 4 servings (serving size: 1 crab cake and 2 tablespoons rémoulade)

Ingredients
Crab cakes:
2 teaspoons olive oil
1 cup dry breadcrumbs
1/2 cup thinly sliced green onions
1/2 pound lump crabmeat, shell pieces removed
1 (4-ounce) jar diced pimiento, drained
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 large egg
1/3 cup low-fat mayonnaise
2 teaspoons 2% reduced-fat milk
1 teaspoon capers, chopped
1/8 teaspoon ground red pepper
1 small garlic clove, minced
Preparation
To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.

To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

Is This the Best Burger in America?.

It's half beef and half beyond belief.

I researched and found that this is a modest but ever expanding four-shop Umami Burger chain, has rethought every element of the hamburger experience. The Umami Burger, is Adam Fleischman's cross-cultural merger of Japanese ingenuity and American know-how.The bun. The meat. The ketchup. The toppings. Even valet parking. At the original Umami Burger joint on La Brea, 900 square feet of utter simplicity across the road from a Goodwill store, every burger comes with parking, the ultimate in West Coast customer service.

If you are one of many people who have never heard of Umami, here is a brief definition of how this so called "fifth taste" is all about.

What exactly is umami? Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products.

Umami increases palatability, salivation, and can reduce considerably the use of salt without compromising taste acceptability. It can be especially useful to improve the palatability of foods low in fat or rich in vegetables. Moreover, recent research suggests that umami substances can improve protein digestion and absorption of essential amino acids. Some population groups, such as the elderly, whose taste and smell sensitivity is impaired by age and multiple medications, may benefit with umami. The loss of taste and smell can contribute to a poor nutritional status increasing their risk of disease. This may be the next way of helping our aging Baby Boomers to still have the appetite they need to assist them maintain good nutrition.

Try this on a burger!

CUBAN AVOCADO
MAYONNAISE Chef Johnny

¼ cup mayonnaise
1 tsp Light Cuban Rum
1 ripe avocado, roughly mashed
1 Tbl Extra Virgin Olive Oil
½ tsp lemon juice
1/4 tsp sea salt flakes

Place lettuce on a muffin, tomato slices on top of the lettuce
Crab cake on top and dollop of avocado may as garnish
Try this on a burger on a Kaiser Roll.

Waitress gets 7 years for poisoning salsa!

U.S. News
Published: Feb. 10, 2011 at 7:06 PM


KANSAS CITY, Kan., Feb. 10 (UPI) -- A suburban Kansas City, Mo., woman was sentenced to more than seven years in prison for poisoning salsa at a Kansas Mexican restaurant, prosecutors said. Yini De La Torre, 20, of Shawnee, was sentenced to 87 months after pleading guilty to conspiring to tamper with a consumer product.

In her plea, she admitted that while working as a waitress at the Mi Ranchito restaurant in Lenexa she twice added pesticide to salsa she prepared, the Shawnee Dispatch reported. She agreed to cooperate in a case against her husband, Arnoldo Bazan, set for jury trial April 4. Bazan worked for the Mi Ranchito restaurant in Olathe until June 2009, when he was suspended.

He allegedly thought the restaurant chain's owner was responsible for his suspension and for the theft of Bazan's vehicle, U.S. Attorney Barry Grissom said. The couple allegedly hatched a plot to get even by poisoning patrons of the restaurant, Grissom said.

About 50 Mi Ranchito customers became ill, with some going to hospitals, after eating tainted salsa, which investigators found to contain methomyl, a highly toxic insecticide sometimes used on alfalfa.

It is unreal what some people do and unknown why they do what they do. Similar to putting out computer viruses. Harming people you don't even know for your own self satisfaction. Scary. Add your comments.

United Grocers Recalling White Bread

FOR IMMEDIATE RELEASE — January 28, 2010 —(COMMERCE, CA) — Unified Grocers is recalling Mariegold Baking White Bread (24 oz) and Vallarta Premium White Bread (24 oz) because they may contain undeclared milk. People who have an allergy or severe sensitivity to milk may run the risk of serious or life-threatening allergic reaction if they consume these products.

Mariegold Baking and Vallarta breadsare distributed by Unified Grocers and other distributors to select independently-owned and operated retail grocery stores in Southern California, Arizona and Nevada.

The following code dates are affected by this recall: Feb. 2, Feb. 3 and Feb. 5.
(The product’s code date can be found on the plastic tab that is used to “close” the bag.)

Mariegold Baking White Bread – 24 oz (UPC# 0-25202-78011-6)

Vallarta Premium White Bread – 24 oz (UPC# 6-65782-00082-4)

Listeria Monocytogenes Contamination

MS FISH CORP 808 ALABAMA AVE, BROOKLYN, NY 11207 is recalling Ossie’s Schmaltz Herring due to Listeria monocytogenes contamination. Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail, or elderly people and others with weakened immune systems.
Ossie’s Schmaltz Herring is packed in a 12 oz plastic container coded 2/0311. It is a product of USA. Product was distributed throughout New York State

How do you cook one of these!

Out today for a nature drive and saw an armadillo. Anyone know how to cook one of these? How do you say Florida Roadkill?

No Meat Veggie Chili

VEGGIE CHILI

Prep Time: 25 minutes
Cook Time: 8 hours, 18 minutes
Yield: Makes 15 servings (serving size: 1 1/2 cups)

Ingredients
• 2 large carrots, diced (1 cup)
• 2 celery ribs, diced (1/2 cup)
• 1 medium-size sweet onion, diced
• Vegetable cooking spray
• 2 (8-oz.) packages sliced fresh mushrooms
• 1 large zucchini, chopped (1 1/2 cups)
• 1 yellow squash, chopped (1 cup)
• 1 tablespoon chili powder
• 1 teaspoon dried basil
• 1 teaspoon seasoned pepper
• 1 (8-oz.) can tomato sauce
• 3 cups tomato juice
• 2 (14 1/2-oz.) cans diced tomatoes, undrained
• 4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
• 1 cup frozen whole kernel corn
Preparation
1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.