Monthly Archives: August 2012

The Book of Burger | Rachael Ray

 

“I’ll gladly pay you Tuesday for a hamburger today” – Whimpy

The Book of Burger

TITLE: The Book of Burger
AUTHOR: Rachael Ray
PUBLISHER: Atria
CUISINE: Burgers

• • • • •

Featured Ingredient: Ketchup
Ketchup (also catsup, tomato sauce, or red sauce) is a sweet and tangy food sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. The sweetener is most commonly sugar or high-fructose corn syrup. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and celery. Ketchup is often used as a condiment with various, usually hot, dishes including french fries (chips), hamburgers, sandwiches and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. [Wikipedia]

• • • • •

First Impressions
This cookbook is packed with burger variations. And, I’ll have to say, some pretty creative ones. The delicious dishes are accompanied by equally mouthwatering images courtesy of photographer, Romulo Yanes. Rachael breaks out over 200 burger related recipes. There is a ton of variety here. As you would imagine given the volume. It is broken down into some nice manageable pieces. For a burger fan, it’s a really page turner.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Burgers
Sliders
Sandwiches & Dogs
Sloppies
Sides & Sauces
Burger Bash

• • • • •

I like mine with lettuce and tomatoes…

 

• • • • •

The Best of the Book (Our Favorite Recipes)

Chili Mac ‘n’ Cheese Burgers Spanikopita Burgers
The Gyro Burger Salmon Burgers with Tartar Sauce
Bistro Sliders ala Rachael Chorizo Sliders
Mexican Pulled Pork Sliders Deluxe Turkey Club Sliders
Deluxe Turkey Club Sliders BBQ “Bun”-Mi Sliders
Michigan Dogs with Cheese Sauce Creole Andouille Dawgs
Sloppy Cubanos Caesar Tots
Hot Dog Fries Honey-Dijon Potato Salad
Cuban Patty Melts with Yellow Mustard Slaw Pork Schnitzel Sandwiches with Chunky Apple and Onion Chutney

 

I told you there was a lots here to consider. I had a hard time whittling things down for you. There were some hands down, sure fire winners. The Drunken Burger with Stilton (p.18) combines some of my favorite things into one semi-neat package. The Ultimate Salami Burgers (p.52) are a decadent burger delight (watch Rachael make it here). I’m from Chicago, so, obviously the Chicagoan-Italian Roast Beef Heroes (p.182) hits the mark. It’s not quite Mr. Beef. But, then again, what is. Finally, the Jerk Burgers (p.99) and the Buffalo Joes (p.232) round out my best of the book.

• • • • •

Special Features
The Book of BurgerThis cookbook has a lot that’s “special” about it. First off it’s a “smart book”. It employs Microsoft TAG technology to unlock great additional features like how-to videos. Just scan and watch. The Burger Bash section has a bunch of burger recipes contributed by some pretty well known chefs. Here’s a short list, Spike Mendelsohn, Morimoto, Michael Symon, Bobby Flay and Chris Santos. Not too shabby. The book is splashed with some interesting burger related essays. All on different topics. But, tied together with a common burger theme. Lastly, Rachael has sprinkled in some of her personal tips on the bottom right corner of select pages.

• • • • •

Conclusions
This book has SO many great recipes. I should have just made the index my “best of” section. Great creative combinations make these burger recipes really sing. They are relatively easy to make. They’re certainly fun and would make for ideal party food. If you’ve got a lot of other burger books sitting around collecting dust here’s an opportunity. You can recycle some of those old titles to new homes and let Rachael Ray help you freshen up your burger repertoire.

• • • • •

Culinary Expertise 5.5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Resources, Links and Press
Official Rachael Ray Website
The Food Network – Rachael Ray Page
Follow Rachael Ray on Twitter
Chicago Tribune Rachael Ray Interview

Monday Books | National Eat Outside Day

 

It’s tough to beat a picnic on a beautiful summer day.

A nobleman with his entourage enjoying a picnic. Illustration from a French edition of Le Livre de chasse de Gaston Phébus ("The Hunting Book of Gaston Phebus")

Al fresco dining, or as most people lovingly refer to it, the picnic. It’s a scene that has been happily played out millions of times over the centuries. And, with good reason. It’s fun!

Now, the outdoor meal has been honored with it very own day (if you can imagine). August 31st is National Eat Outside Day. And, what better way to celebrate this semi-minor holiday than with your very own picnic. After all, all we really need is an excuse, right?

So, to give the day it’s proper due, I’ve complied a list of fantastic cookbooks that will elevate your picnic. Your meal will be the talk of the ant colony. No longer with those tiny invaders thumbs their little noses at your offering. You will have a line that would turn any picnic green with envy.

Enjoy your day in the sun!


Picnic: 125 Recipes with 29 Seasonal Menus Picnics: Easy Recipes for the Best Alfresco Foods The Moveable Feast - A Picnic Cookbook for All Seasons The Great British Picnic Guide
It's a Picnic Picnic! Recipes and Menus for Outdoor Enjoyment Williams-Sonoma Entertaining: Outdoor Southern Living The Official SEC Tailgating Cookbook: The Best Eats for Celebrating College Football
Festive Picnics: Recipes, Crafts and Decorations for Outdoor Occasions Country Living Eating Outdoors: Sensational Recipes for Cookouts, Picnics, and Take-Along Food Good Food 101: Picnics & Packed Lunches The Deen Bros. Get Fired Up: Grilling, Tailgating, Picnicking, and More


This Month’s Best Selling Cookbooks Cookbook Man’s Cookbook Calendar

Slow Fire | Ray “Dr. BBQ” Lampe

 

It’s hard to imagine another smell that says “summer” more than BBQ.

Slow Fire: The Beginner's Guide to Lip-Smacking Barbecue

TITLE: Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue
AUTHOR: Ray “Dr. BBQ” Lampe
PUBLISHER: Chronicle Books
CUISINE: BBQ/Grilling

• • • • •

Featured Ingredient: BrisketBeef Brisket Chart
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef prime cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. [Wikipedia]

• • • • •

First Impressions
I’m a sucker of BBQ cookbooks, so, I’ll try my level best to be objective. It won’t be easy. Dr. BBQ (aka Ray Lampe), has near legendary status in the smoky sub-culture of BBQ. So, you’re learning from a true master of the grill. There are lots of beautiful color images by Leigh Beisch throughout the book. I just loved the books finished size. It made it very easy to keep it open while cooking. A big plus for me. Most recipes are contained to one page. Love the design artwork with the two-tone pages. There is a fair amount of reverse type. But, it is surprisingly easy to read.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Tools & Techniques
Spices and Sauces
Ribs Rule the World
Pork, Glorious Pork
Beautiful Beef
The Birds
Anything But
The Necessary Side Dishes

• • • • •

It’s hard to resist Rhett & Link. I know what you’re thinking…

• • • • •

The Best of the Book (Our Favorite Recipes)

Superchicken Wing Rub Windy City Rib Tips
Competition-Style Pork Butt Homemade Pastrami
Smoky Skirt Steak Fajitas Smoked Flat-Cut Brisket with Coffee
Superchicken Smoked Wings Smoked Scotch Eggs
Planked Salmon with Soy-Honey Glaze Cheesy Mac and Cheese

 

Let’s just say that most of Ray’s recipes made my mouth water. Instantly! Were there one’s that rose above the crowd? But of course. The Roadside Barbecue Spareribs (p.56) seems like a recipe that most would be grill masters could easily tackle. I love Cuban food. So, the Cuban-style Leg of Pork (p.79), was an instant winner for me. It looks delicious. No lie. I’m making that soon. Keep an eye out here for the finished product. I know about the State Fair. And, I know about Disney. As you approach Frontierland, you can see a steady stream of people walking and eating. More like gnawing. They’re tackling giant, beautifully cooked turkey legs. It’s almost like they’re in some turkey induced trance. Anyway, if the State Fair Turkey Legs (p.129) come even close to those, then I say, “We have a WINNER!” Finally, the Bacon and Blue Cheese Coleslaw (p.161) would make a fine addition to any meal whether it was barbecued or not.

• • • • •

Special Features
Slow Fire: The Beginner's Guide to Lip-Smacking Barbecue I like the fact that recipe names are included in the table of contents. It makes it easy to see what you’re getting yourself into. I guess you could flip to the index. But, the index is never that great to navigate for something like that. There is a lot of info on tools, equipment and cooker types. That’s expected since BBQ isn’t like cooking in your kitchen. It requires special stuff. A great excuse for me to accumulate extra gadgets! There is a Table of Equivalents (p.176). I think it’s a conversion chart in sheep’s clothing. I really should stop obsessing about that.

• • • • •

Conclusions
Slow Fire, is a fun book. As, most BBQ/grill books are. There are some pretty intense ones on the market today. This one takes a much more laid back approach. That’s to my liking. The recipes here could keep your grill happy all summer long. Or, all year long depending on where you live. The recipes are of medium difficulty. Nothing that couldn’t be tackled by any would-be BBQ enthusiast. Ray is super creative. I like that. It’s not just another BBQ book. And, that’s good because it’s a pretty busy space. There are some truly unique recipes here that deserve your attention. This cookbook claims to be for beginners. And, lots of its elements are aimed at the novice. But, there is really something here for outdoor chefs of all experience levels. If you’re a near expert BBQer you needn’t turn your nose up at the thought of a beginner book. There is certainly something here for you too. So, dig out your pigtail, tongs and tin foil and get grilling!

• • • • •

Culinary Expertise: 5.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Slow Fire: The Beginner's Guide to Lip-Smacking Barbecue

Resources, Links and Press
Dr. BBQ’s Official Website
Follow Dr. BBQ on Twitter
Dr. BBQ’s favorite BBQ Joints
Slow Fire review: Top Ribs

Trout Caviar | Brett Laidlaw

 

Foraging for your own meal is serious business.

Trout Caviar: Recipes from a Northern Forager

TITLE: Trout Caviar
AUTHOR: Brett Laidlaw
PUBLISHER: Minnesota Historical Society Press
CUISINE: American

• • • • •

Featured Ingredient: Brown Trout
The brown trout (Salmo trutta) is an originally European species of salmonid fish. ItBrown Trout includes both purely freshwater populations, referred to Salmo trutta morpha fario and S. trutta morpha lacustris, and anadromous forms known as the sea trout, S. trutta morpha trutta. The latter migrates to the oceans for much of its life and returns to freshwater only to spawn.[2] Sea trout in the UK and Ireland have many regional names, including sewin (Wales), finnock (Scotland), peal (West Country), mort (North West England) and white trout (Ireland).

The specific epithet trutta derives from the Latin trutta, meaning, literally, “trout”. [Wikipedia]

• • • • •

First Impressions
Trout Caviar is a much a personal food journal as it is a cookbook. It reminds me a little of Girl Hunter by Georgia Pellegrini. But, with digging rather than shooting. It’s a tale of gathering and foraging. I must admit I wasn’t very familiar with the topic until I read through it. It’s a fantastic primer on the subject. I particularly love the way the stories are so intertwined with the dishes. They provide excellent context for the recipes. You’re not going to be wowed by the images. They are mostly black and white. There is a section of color photographs towards the middle of the book. The meat of this cookbook are the hearty and homey recipes. They are worth the price of admission.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Starters
Salads
Soups
Vegetable Mains
Pasta and Pizza
Meat
Poultry
Fish
Vegetable Side
Desserts and Drinks
Condiments

• • • • •

 

Steve Oxley, master fly fisherman. Enough said.

• • • • •

The Best of the Book (Our Favorite Recipes)

Watercress Bacon Salad Sorrel Shallot Potato Soup
Summer Lake Trout Chowder Wild Mushroom Lasagna
Bacon Onion Tart Steak Tartare Maison
Confit of Fresh Ham Home Smoked Trout
Duck Confit Tacos Knife and Fork BOT (Bacon, Onion & Tomato)

 

I love to make my own gravlax or lox. The Lake Trout Maple-Spiced Gravlax (p.28) sounds really interesting. I have never attempted to cure anything but salmon. That always turns out amazing. So, that makes this a must try. The Popcorn Salad (p.43) sounds so unusual that it is hard to resist. Also, the Walleye Tacos (p.165) are sure to be a winner. I love fish tacos of all stripes. The ones that I have eaten have been made mainly with grouper, red snapper or some other with fleshed saltwater fish. Walleye would be a great substitution.

• • • • •

Special FeaturesTrout Caviar: Recipes from a Northern Forager
There are some great smoking tips here. Lots of notes on the do’s and don’ts of foraging for your own ingredients. Probably more don’ts. I’ve always thought you should probably take someone with a little experience with you on your first mushroom hunt. It seems to me the downside could be huge. There is a list of some helpful websites and books towards the back. Foraging doesn’t seem like a subject that tons of people will be well versed in. The resources are a nice addition.

• • • • •

Conclusions
This isn’t the type of cookbook that you’re going to turn to for your everyday meals. Unless, you’re a forager that is. But, it has a nice selection of unique recipes that would be great for a change of pace. I’m sure that Brett would be OK with you making these dishes even if you didn’t dig up your own fungi. Most of the recipes are reasonably easy to execute. The ingredients are a slightly tougher task. If you don’t have easy access to ramps or fiddleheads, you may want to find a reliable source before cracking the spine of this one. All in all, an enjoyable and delicious romp with nature.

• • • • •

Culinary Expertise 6
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Trout Caviar: Recipes from a Northern Forager

Resources, Links and Press
The Trout Caviar Website
Trout Caviar Review via Heavy Table
Follow Brett Laidlaw on Twitter
Minnesota Historical Society

Monday Books | Pie

 

It pretty hard to beat a fresh baked, homemade pie.

Apple Pie

It’s that time of year. Yes, that’s right, pie time. I know you have probably been enjoying all sorts of pies throughout the summer. Strawberry rhubarb comes to mind. Oh, and, the annual blueberry harvest has been baked into thousands of delicious pies.

But, there is still a bounty of pie to come. Namely, peach and of course America’s all time fav, apple. There are probably as many variations on the apple pie as you would care to count. American style, English and Swedish being the most popular versions. I won’t even broach the subject of apple cobbler or apple crisp. It might start a ruckus.

I think now is probably a pretty good time to show you some of the best guides to pie that money can buy. Oh, by the way, in case you’re interested, way in the beginning of this sites history, we reviewed a excellent pie cookbook. You can read our review of Nancie McDermott’s, Southern Pies: A Gracious Plenty of Pie Recipes From Lemon Chess to Chocolate Pecan right here.


 

Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie  Mrs. Rowe's Little Book of Southern Pies Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites Pies, Pies & More Pies!
Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented Pie & Tart (Williams-Sonoma Collection) Pie Apple Pie: 100 Delicious and Decidedly Different Recipes for America's Favorite Pie Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More   Perfect Pies: The Best Sweet and Savory Recipes from America's Pie-Baking Champion Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan James McNair's Pie Cookbook


We also did a short write-up on Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Pie in the Sky a little while back. You can re-visit those comments here.


This Month’s Best Selling Cookbooks Cookbook Man's Cookbook Calendar

Raw Cookie Dough Makes A Comeback!

 

It’s like your cookie dough “Get out of Jail Free” card.

The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More

It used to be an acceptable thing to do. More than acceptable really. More like anticipated and expected. It was like you were getting away with something. But, you really weren’t. It was all a setup. Your mom saw to that. She knew you wanted it.

I’m talking raw cookie dough here. The steak tartare of baking. Like a lot of things, it was “legal” at one point in my life. And, then the food police swoop in and raid the place. No more raw cookie dough. It could kill you. That was the talk on the street. At least the raw eggs inside the dough could. It was the company line and all mothers at the time were toeing it. Bummer.

I guess the last thing a semi-responsible mom wanted hanging over her head for the rest of her life was the guilt associated with bringing an early end to her child’s life. Especially, if that end came via an innocent batch of uncooked snickerdoodles. Talk about years in therapy.

So, the cookie dough gravy train came to a grinding halt. But, now there is a bright light at the end of a very dark tunnel. And, it comes courtesy of Lindsay Landis. Her new cookbook, The Cookie Dough Lover’s Cookbook, takes raw cookie dough from the no-no side of the ledger and moves it firmly into the YES-YES column.

No longer will you get that “stare” (you know the one), when you try and sneak a wad of your favorite flavor. Gone are the days when the threat of an untimely demise hangs over your head with every sweet mouthful. Gone, gone, gone.

Lindsay’s eggless recipes are a stroke of culinary forward thinking. Hhmm, “Why don’t we take out the thing that makes everyone sick and replace it with all kinds of other yummy stuff?” Hey, why didn’t I think of that? Because, apparently, I’m not as smart as Lindsay.

We reviewed The Cookie Dough Lover’s Cookbook a short while back. You can check that out by clicking here. But, what I really wanted to show you was the amazing end result.

My friend Kathy is a baker extraordinaire. I figured she would be chomping at the bit to take a crack at these. And she came through with flying colors. Just take a look at her version of Chocolate Chip Cookie Dough Brownies.

Chocolate Chip Cookie Dough Brownies

Mouthwatering, right? I mean these little cookie dough bars were out of this world. If, you’re interested in whipping up a batch, you can get the full recipe here.

Chocolate Chip Cookie Dough Brownies

So, here’s the message. If you still have that cookie dough craving from time to time, but, don’t want your hand slapped (or risk the grave), there is hope. And it’s in the person of Lindsay Landis.

Kitchen on Fire | Said & Chef MikeC

 

A 442 page home course in culinary skills.

Kitchen on Fire!: Mastering the Art of Cooking in 12 Weeks (or Less

TITLE: Kitchen on Fire
AUTHOR: Olivier Said & Chef MikeC
PUBLISHER: Da Capo Lifelong
CUISINE: Cooking Instruction

• • • • •

Featured Ingredient: Cooking School
A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency. Cooking schools are often associated with public restaurants where a student can acquire experience in working in a real environment and perform in many roles. [Wikipedia]

• • • • •

First Impressions
OK, first off this is not a cookbook. Not in the traditional sense at least. Sure, it contains recipes, good ones. And, it has other features that would make you think it’s a cookbook. But, it’s not. It’s much more than a cookbook. It’s a culinary school in 442 pages. It covers subjects from Barding to Yeast Breads and EVERYTHING in between. I promise. It’s a masterwork of techniques, skills, procedures and methods. I can’t think of a thing that was omitted. There is vivid, colorful photography throughout courtesy of Olivier Said. It promises “Mastering the Art of Cooking in 12 Weeks (or Less)”. If you could stick with it, it would deliver as promised.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Week 1 – Knife Skills and Mise en Place
Week 2 – Sautéing, Stir-Fry and Searing
Week 3 – Stocks, Soups and Poaching
Week 4 – Frying and Confit
Week 5 – Stewing, Braising and Steaming
Week 6 – Sauces, Condiments and Dips
Week 7 – Roasting and Broiling
Week 8 – Grilling
Week 9 – Yeast Breads
Week 10 – Quick Breads and Batters
Week 11 – Starches, Grains and Pastas
Week 12 – The Incredible Egg
The Basic Science of Cooking
Cooking Ingredients
Tool Master List
Conversion Chart!

• • • • •

It’s hard to imagine we’ve gone from this to Olivier and Chef MikeC. WOW.

• • • • •

The Best of the Book (Our Favorite Recipes)

Roasted Fennel and Orange Salad Herb and Olive Oil Focaccia
Pan-Fried Cornmeal Cakes Sage Brown Butter Quinoa
Double Cheese and Bacon Quiche Spice-Rubbed Barbecued or Grill-Roasted Pork Shoulder

 

This book is not about the recipes. Sure, there are some delicious dishes here. The Herb-Roasted Leg of Lamb with Vegetables and Romesco (p. 195) is a standout. Likewise, the Brie and Chervil Omelet (p.370). But, this book isn’t really about what you can make. It’s about the techniques that are required. Teaching you how to preform those skills the correct way is the essence of Kitchen on Fire.

• • • • •

Special FeaturesKitchen on Fire!: Mastering the Art of Cooking in 12 Weeks (or Less)
This is usually the part of the review where I’ll reference the small things that make the cookbook special. But, honestly this book is ALL special features! I’m not sure that there is a component of the culinary process that was overlooked. OK, here’s where I have my tail between my legs. Most know my disdain for the ubiquitous conversion chart. Here’s an instance where it actually belongs! AND, is useful! Congrats on that. My only small problem with the book was the way in which the techniques were cross referenced. There are little red circles with chapter numbers directing you to more information on a certain topic (). In order to find the chapter you need to go back to the table of contents. If they would have printed the red circle chapter numbers in the upper (or bottom) right corner of the pages you could flip through with your thumb and quickly find the reference sited. It’s not a big deal by any means. More of a usage observation. Fantastic special features run from the head of this book to its tail.

• • • • •

Conclusions
If you’re looking for a traditional cookbook, look somewhere else. This is not it. On the other hand, if you’re in search of a great, comprehensive, instructional guide to your home kitchen, you have found it. Big time! Kitchen on Fire covers all the bases and more. It would make an excellent gift for someone just learning their way around the kitchen. It would be also a superb addition to the experienced home chef’s collection of culinary resources. It’s sure to be a “go-to” book again and again.

• • • • •

Culinary Expertise 1 to 10 (and everything in between)
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Kitchen on Fire!: Mastering the Art of Cooking in 12 Weeks (or Less)

Resources, Links and Press
The Kitchen on Fire Website
Bay Area Bites Interview
Deseret News Book Review
Portland Press Herald Review

Monday Books | Happy Birthday Julia!

 

Some personalities are ageless.

Julia Child, 1989

It’s not everyday that the celebration of your 100th birthday rolls around. If Julia Child were still with us, she would have been 100 on Wednesday (8/15). It hardly seems possible.

Julia seemed ageless. She made her mark on the culinary world in so many ways that it’s impossible to recount. Her groundbreaking television program, The French Chef was ahead of the Food Network by 30 years! Talk about trendsetting. The woman was more than just a little ahead of her time. She was decades ahead.

One could go on and on about Julia’s contribution to her craft and passion. But honestly, you couldn’t do the subject justice. I think we’ll just let our Monday Books speak for themselves.

Happy 100 Julia!


 

Mastering the art of French Cooking 50th Anniversary Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking The Way to Cook
In Julia's Kitchen with Master Chefs My Life in France Baking with Julia: Savor the Joys of Baking with America's Best Bakers The French Chef Cookbook
Julia and Jacques Cooking at Home Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking Julia's Menus for Special Occasions: Six menus for special celebrations--from a cocktail party to a buffet dinner Julia's Casual Dinners: Seven glorious menus for informal occasions


This Month’s Best Selling Cookbooks Cookbook Man’s Cookbook Calendar

Honey, Ah Sugar, Sugar…

 

Sometimes seeing is believing…

OK, I’m not going to get all high and mighty here. I’ve always believed that people should be free to make their own dietary choices. I’m certainly not going to change my stance now. If you want to eat a couple of Supersize meals for lunch, be my guest. It’s not my place to tell you what to put into your body. Plus, you’ve seen some of the cookbooks I’ve reviewed. Enough said.

I did get this interesting infographic in my inbox the other day. It paints a pretty vivid sugar picture. And, that picture ain’t so pretty. Anyway, take it with a grain of salt or take it to heart, it’s your choice. Oh, I’ve included some great low sugar cookbooks at the end of this post just in case you’re inspired.


Nursing Your Sweet Tooth
This infographic was created by: www.OnlineNursingPrograms.com


If you’re looking to cut back on the amount of sugar in your diet these cookbooks may be able to help. I’m not saying that you need help. But, just in case you do…

Eat What You Love: More than 300 Incredible Recipes Low in Sugar, Fat, and Calories The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat, and Calories The New Sugar Busters! Cut Sugar to Trim Fat
Cooking Well: Low-Carb Sugar-Free Desserts: Over 100 Recipes for Healthy Living, Diabetes, and Weight Management The Sugar Solution Cookbook: More Than 200 Delicious Recipes to Balance Your Blood Sugar Naturally Get the Sugar Out, Revised and Updated 2nd Edition: 501 Simple Ways to Cut the Sugar Out of Any Diet Eat Free: No Gluten. No Sugar. No Guilt

I’m not endorsing or advocating for any particular diet or lifestyle change here. I’m just putting the info out there for you. If you feel inclined to avail yourself, have at it.

Corn and the Grill, Perfect Together

 

It’s something about the grill that brings out the best in the cob.

Grilled Corn on the Cob with Lime and Pepper Sauce

Great sides are a thing of beauty. Most times when I’m planning out a meal, I unintentionally focus on the main course. I’m not sure why. Maybe it’s because that’s where everyone who is eating will pay the most attention. Maybe because it’s assumed that it should be the centerpiece of the meal. That’s why it’s the main course. Not just a course.

The pressure is on to perform. That is unless there is no main course. A meal where all of the dishes are treated with equal status in the course of the meal. Small plate, tapas, mezze, you can put your own label on it. For me it’s a freeing of the scrutiny that the main course comes under.

Vegan chef/author John Schlimm knows about sides. His great new cookbook, Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ is loaded with amazing ones.

What happens when you put fresh sweet corn, lime and pepper flavored mayo and a BBQ grill together? Answer, a crowd pleasing side dish. And, here’s how to do it.

Grilled Corn on the Cob with Lime and Pepper Sauce

Ingredients
For the corn
2 tbsp. canola oil
¾ tsp. chili powder
¼ tsp. salt
4 ears fresh sweet corn

For the mayo
⅓ cup mayonnaise (the recipe calls for vegan. I used regular mayo)
3 Tbsp. cilantro or parsley chopped
1 tsp. garlic powder
¼ tsp. ground black pepper
¼ tsp. cayenne pepper
4 tsp. fresh squeezed lime juice

Method
Shuck corn and remove silk. I cut my ears in two pieces. In a small bowl mix together the ingredients for the corn seasoning. Rub seasonings all over corn. I used a brush for this.

Heat your BBQ grill to medium heat. When hot, place corn on grill. Grill 2 minutes per side for a total of 8 minutes or until cooked though and light brown.

In a small bowl mix together mayo ingredients. When corn is cooked remove from grill and slather with mayo mixture. Make sure to coat the corn well. Again, I used a brush for this.

Serve!

Check out this great grilled sweet corn. As you could imagine, it was a pretty big hit. I love elote. And, although this wasn’t the classic Mexican version. It was a pretty great variation on the theme.

Grilled Corn on the Cob with Lime and Pepper Sauce

We reviewed Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ a little while back. You can check that review out right here.

Recipe Adapted. Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ, Grilled Corn on the Cob with Lime and Pepper Sauce, John Schlimm. Da Capo Lifelong Books © 2012