Five Spice Chicken Lo Mein to Celebrate National Noodle Day

8 Comments | Written on October 5, 2011 at 5:00 am , by Kristina Vanni

Tomorrow is National Noodle Day!  In honor of this “food holiday” I received this special delivery yesterday…

Believe it or not, that is a unique piece of wall art featuring the Better Recipes logo made entirely out of noodles!  How cool is that?!

It was sent over as an official invitation for the Better Recipes readers to join P.F. Chang’s celebrate National Noodle Day with a Twitter party.  Tonight from 8-10 EST you can join @PFChangs and follow the hash tag #noodlenight for a chance to win prizes and get the Noodle Day celebration started right.  They are launching a new line of noodle entrees to the P.F. Chang’s Home Menu including:  Garlic Chicken with Dan Dan Noodles, Pepper Steak with Chow Fun Noodles, Grilled Chicken Teriyaki with Lo Mein Noodles, Firecracker Shrimp with Yakisoba Noodles.  You can even enter to win one of their VIP noodle tasting kits, chef-quality skillets to prepare your meal, and a grand prize trip for two to spice up your weekend in Las Vegas!  Check out their facebook page for more info.

I decided to kick off National Noodle Day with this fast and flavorful recipe for “Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles.”  Chinese 5-Spice powder is an aromatic blend of ground cinnamon, cloves, Szechuan pepper, star anise and fennel.  If you are looking for a flavor punch without using a lot of ingredients, definitely keep a jar of 5-spice on hand.  It pairs perfectly with chicken as well as the earthy flavors of mushrooms.  Serve over lo mein noodles and garnish with sesame seeds!

By the way, don’t forget to enter the blog giveaway this week for a chance to win the amazing Wok Set and accessories!  Simply follow this link and leave a comment to win!

http://www.betterrecipes.com/blogs/daily-dish/2011/10/03/wok-weekly-blog-giveaway

 

Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles  (click here to view and print recipe)

1 box Chinese Lo Mein noodles

1 pound thinly sliced chicken cutlets

2 teaspoons Chinese five-spice powder

3/4 pound shiitake mushrooms

1/4 cup vegetable oil

2 tablespoons soy sauce

1 tablespoon Sesame oil

1 tablespoon sesame seeds

Prepare Lo Mein noodles according to package directions.  While the noodles are cooking, prepare the chicken.

Sprinkle both sides of the chicken cutlets with the five-spice powder, rubbing it in well.  Trim and slice the mushrooms.

Heat 3 tablespoons of the oil in a large frying pan.  Add the chicken and cook over medium-high heat until browned and cooked through, about 1 1/2 minutes per side.  Remove to a plate, leaving the drippings in the pan.

Heat the remaining 1 tablespoon of oil in the pan.   Add the mushrooms and cook over medium-high heat, stirring, until  lightly browned and quite tender, about 3 minutes.

Add 2/3 cup water and the soy sauce to the pan.  Boil, uncovered, until the sauce is slightly reduced, 1 to 2 minutes.  Return the chicken to the pan and heat through.

Toss noodles with sesame oil.  Serve chicken over noodles and garnish with sesame seeds.  Serves 4.

 

4 Ingredient Challenge – September

3 Comments | Written on September 26, 2011 at 5:00 am , by Kristina Vanni

It’s that time again…get ready for the “4 Ingredient Challenge!”  Once a month a great group of bloggers get together to grill up a meal using four wild and wacky ingredients.  Read all about it at the challenge headquarters:  http://www.onourgrillschallenge.com/

September Challenge:

1)  Peas (any variety – I selected these flat pea pods)

2)  Potatoes (I chose baby red potatoes) 

3)  Tofu  (Since it will be for the grill, “super firm” is a must!) 

4)  Cheese (Halloumi was the obvious choice here since it is known as “the cheese that grills!”)

Needless to say this was a tough one!  I decided to parboil the baby red potatoes and skewer them with the super firm tofu and the Halloumi cheese onto kabobs.  These were brushed with sesame oil and grilled.  The kabobs are served over an Asian Slaw made with the required pea pods as well as carrots, radishes, and green onion for color.

Everything actually turned out better than expected!  The Asian Slaw and dressing were lovely and I would certainly make that again.  The tofu makes sense with the dish, but potatoes and Halloumi are a bit out of left field in an Asian-inspired recipe.  But that’s exactly why we do this!  To think outside of the box and experiment.  Sometimes it’s weird, sometimes it’s wonderful…you never know until you try!

Potato, Tofu, and Cheese Kabobs

24 Baby Red Potatoes

20 ounce package Super Firm Tofu – cut into 1-inch cubes

8.8 ounce package Halloumi cheese – cut into 1-inch cubes

2 tablespoons sesame oil

Salt and pepper, to taste

Parboil the baby red potatoes for about 10 minutes to soften.  Alternate the potatoes, tofu and cheese on wooden skewers.  Brush with sesame oil and season with salt and pepper, to taste.  Grill over medium heat for 2-3 minutes on each side.  Makes 6 kabobs.  Serve over Asian Slaw.

Asian Coleslaw

Asian slaw:

1 bag prepared refrigerated coleslaw
1/2 pound pea pods (not snap peas), cut into long thin strips
1/2 cup thinly sliced green onion
1/2 cup sliced radishes
1/3 cup chopped cilantro

Dressing:

1/4 cup vegetable oil
2 Tablespoons cider vinegar
1-2  teaspoons granulated sugar
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon paprika

Place all slaw ingredients in a bowl and toss.  Whisk together all dressing ingredients and toss with slaw. Cover and chill until ready to serve.

 

Check out the other 4-Ingredient Challenge participants!

Larry from the BBQGrail – ENTRY HERE

The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.

Paul Haight of No Excuses BBQ – ENTRY HERE

The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…

Chris North of Nibble Me This – ENTRY HERE

The Nibble Me This website was created to share Chris’ misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.

Marc Van Der Wouw of Grill Adventures-ENTRY HERE

Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is realy healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.

Bob Fukushima – ENTRY HERE

Bob Fukishima began his blog in August,2009 with the intent of sharing his views on food and drink. The blog was originally focused on BBQ and homebrew,but it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients,as well as his heritage as an American of Japanese ancestry would help focus his blog,as it has his approach to food and drink. TWITTER  FACEBOOK

Curt McAdams – ENTRY HERE 

Secret Recipe Club – Grilled Vegetarian Tostadas

5 Comments | Written on September 12, 2011 at 6:00 am , by Kristina Vanni

I am so excited for a chance to participate in The Secret Recipe Club!

It is a bit like a game of “Secret Santa.”  Each of the participating food bloggers receive a top secret blog assignment.  We visit the assigned blog, browse around, and select a recipe to prepare.  It was so fun to be introduced to a new blog and I am on pins and needles waiting to see who was assigned “The Daily Dish!”

Huge thanks to The Secret Recipe Club hosts, Amanda – Amanda’s Cookin’, Angela – Big Bear’s Wife, Tami -Tami’s Kitchen Table Talk and Tina – Mom’s Crazy Cooking.  More information on the club can be found on the official Facebook and Twitter pages!

For my first assignment as a member of the club, I was given “An Opera Singer in the Kitchen.”  A fabulous blog from Noelle in Michigan!  She says “I love to sing opera and I love to cook. Join me as I experience a new pregnancy and healthy living through vegan, vegetarian, gluten-free and more recipes!”

Since her recipes are vegetarian/vegan as well as gluten-free, I wanted to select a recipe that fulfills these dietary restrictions while appealing to a wide audience as well.  This recipe was perfect!  Tostadas are perfect for a quick and easy meal.  When prepared with corn tortillas, vegetarian refried beans and your favorite grilled veggies, it just also happens to be vegetarian and gluten-free.

Check out Noelle’s recipe from her website:

Vegetarian Toastadas

10 corn tortillas
1 avocado, sliced
1 pint sliced mushrooms (your choice)
1 zucchini squash, sliced length-wise
2 cups shredded lettuce
1/2 cup chopped red onions
1/2 lime
salt and pepper to taste
1 can of vegetarian refried beans
Your choice of picante or tomatillo sauce

Preheat oven to 425 degrees F. Place tortillas on cookie sheet, somewhat overlapping. Process takes 10-15 minutes to toast. Check at mid-point and flip tortillas. Toast tortillas until somewhat golden brown.

Meanwhile, grill zucchini and mushrooms and place in a side dish along with the sliced avocado. Warm to refried beans and place in another bowl. Place the shredded lettuce and red onions with the lime and season with salt and pepper in a third bowl.

Assemble: Take a tortilla and spread a layer of beans, avocado, veggies, salad, and top with sauce. Enjoy!!  Serves 2.

Learn more about “An Opera Singer in the Kitchen” through her Facebook fan page and Twitter account!

When I prepared the recipe I made a few minor adjustments.  To make things a bit easier, I started with prepared tostada shells.

Then I spread on the warmed vegetarian refried beans, as the original recipe says.

Next, I piled on the grilled veggies.  Noelle calls for mushrooms and zucchini but I decided to go with zucchini, yellow squash, and red peppers since they were already in my fridge!

That’s the best part of this recipe, you can make it your own to suit your taste or what you have on hand.

Then I added the shredded lettuce. I decided not to use the red onions that are called for in the original recipe.  (My sister and I were excited to enjoy this dish for lunch, and she isn’t a big fan of red onions.)  I am sure they would be great sprinkled on top of the tostada or even grilled along with the other veggies!

Finally, I topped it all off with salsa, avocado slices and a dollop of sour cream.  Right before serving I squeezed a lime over the tostada.  The recipe is fresh, bright and full of flavor.  What a lunch!  Packed with fiber and fresh vegetables, you can’t get much better than that!

A huge thanks to Noelle for posting this great recipe!  I can’t wait until my next “Secret Recipe Club” assignment!

Learn more about “An Opera Singer in the Kitchen” through her Facebook fan page and Twitter account!

To see other great recipes from the Secret Recipe Club members, follow the links below!

Wagyu Beef with a Great White Shark

1 Comment | Written on July 22, 2011 at 5:00 am , by Kristina Vanni

Consider yourself warned…

Once you try wagyu beef, there is no going back.  Take my word for it, because after that first taste of the most tender and flavorful bite of beef perfection, nothing can ever compare.  It’s like being transported to beef heaven on a fork.  This particular breed is known for its intense marbling, as well as high percentage of omega-3 and omega-6 fatty acids.  I just know it as awesome…

I recently had the pleasure of working at the National Restaurant Association Show with some of this fantastic wagyu beef product along side an unexpected foodie, Greg Norman!  It turns out “The Great White Shark” is not only a legend on the golf course, he is also a force to be reckoned with in the kitchen. In fact, he produces his own line of wagyu beef products called Greg Norman Australian Prime and even has his own wine label.

I hosted a cooking demonstration with Greg and his daughter, Morgan.  As a matter of fact, she is an accomplished chef and the two of them even released a cookbook together.  Together the three of us prepared some of his outstanding wagyu ribeye steaks.  To serve these ribeyes with a steak knife just seems silly.  The truth is, the meat is so buttery you could probably cut it with a plastic fork.  Remember, I warned you!  It only takes one bite to be hooked.  Enjoy this recipe at your own risk…

GRILLED WAGYU RIB-EYE WITH TOMATO PAN SAUCE AND CRISPY SHALLOTS

4 Wagyu Rib-Eye steaks, brought to room temperature

Baby spinach leaves, cleaned

Tomato Pan Sauce:

1 Tablespoon butter

1 Tablespoon olive oil

1/4 pound baby potatoes, cleaned quartered, and patted dried

8 ounce cherry tomatoes, halved

8 ounces yellow pear tomatoes, halved

1 Tablespoon fresh thyme leaves

1 Tablespoon fresh basil leaves, chopped

3 teaspoons balsamic vinegar

1 teaspoon white wine vinegar

Salt and black pepper, to taste

Crispy Shallots:

2-3 cups peanut or canola oil

3 medium shallots, peeled and sliced into thin rings

3 cups all purpose flour

1/2 cup bread crumbs

Salt and pepper, to taste

First prepare the pan sauce and shallots:  For the tomato pan sauce, heat a large saute pan over medium-high heat.  Add the butter and olive oil.  Add potatoes to pan and cook for 6-8 minutes, shaking the pan and turning the potatoes as needed.  Each side of the potato should become crispy and golden, and cooked through.  Add the tomatoes to the pan and saute for 3-4 minutes or until the tomatoes just begin to soften.  Add the thyme, basil, balsamic vinegar, and white wine vinegar to pan.  Turn off heat and season with salt and pepper.

For the shallots, start heating the oil to reach 325 degrees.  While heating, mix together shallots, flour, bread crumbs, and salt and pepper.  Coat shallots completely in flour mixture.  Once the oil is hot, use your fingers to break shallots into small rings.  Shake off excess flour and add to oil.  Do not over-crowd oil or shallots will not crisp up.  Cook shallots until they become golden brown, about 1-2 minutes.  Remove from oil, drain and transfer to paper towel-lined plate.  Season lightly with salt.

To grill steaks:  Heat a cast iron grill pan until very hot.  Lightly season steaks with coarse salt on both sides.  Add steaks to grill pan and let cook for 2-3 minutes.  Flip steaks over and cook another 2 minutes, or until medium rare.  Make sure to get a nice grilled crust on each side of steak.  Remove from heat and set aside.

To plate dish:  place fresh spinach leaves on plate.  Top spinach with tomato pan sauce, drizzling liquid around plate.  Top with Wagyu steak and finish off with crispy shallots.  Serves 4.

 

National Beef Cook-Off

7 Comments | Written on July 20, 2011 at 8:00 am , by Kristina Vanni

Just a few weeks ago I had one of those rare “full circle” moments.  Mine happened to come in the form of beef.

This isn’t completely unusual given my family history and background in cooking.  As some of you may know, my passion for food began in the world of cooking contests.  First as a spectator while my mom competed, and later as a contestant myself.  In the cooking contest world, the National Beef Cook-Off has always been one of the most highly regarded.

I first attended the finals of the National Beef Cook-Off as a young girl, there to cheer on my mom as she competed.  I was just excited to have a chance to wear my sparkly dress and meet a man everyone told me was very famous.  (Who knew years later my generation would know him as the guy from The Notebook!?)

This photo with James Garner was taken at the 1987 National Beef Cook-Off finals in Sun Valley, Idaho.  My mom just happened to win the outdoor grilling category that year!  (Wish I had a picture of her competing, but sadly little kids didn’t have digital cameras back in my day.)

Then, just a few short years ago, it was my turn to compete.  I traded my sparkly dress and crimped 80′s hair for an apron and a chef’s hat.  Suddenly it was so much more than meeting celebrities and enjoying wonderful food.  The sun was blaring down and the clock was ticking in my 30 minute category.

I must have learned a thing or two 22 years earlier back in Sun Valley, because I ended up walking away with the same title my mom held years before.  First place in the grilling category!

This all brings us to just a few weeks ago, when it all came full circle and I was given the honor of judging the National Beef Cook-Off.  Wow. To be a part of such an esteemed panel of food professionals was truly an honor.  To be honest, it was also a lot of responsibility!  To reward four recipes $3000 each and bestow a whopping $25,000 on the Grand Prize winner was a lot of pressure!

It’s true, tasting 20 of the most delicious beef dishes over a two day period is tough work, but someone has to do it!  This year was not held as a “cook-off.”  Instead the recipes were submitted, narrowed down to 20 finalists, and prepared by professional chefs.  Take a look at that fantastic test kitchen!

After hours of sampling, savoring and scoring, the panel had tasted and carefully considered all 20 dishes.  Having been on the other side of the judging so many times, I really felt for each dish and the outstanding home cook behind each recipe.  I know first hand how a win can boost not only your confidence, but also your bank account.

The four category winners have been officially announced, but the $25,000 Grand Prize winner still remains top secret and will be revealed later this year. That winner will be flown to The Metropolitan Cooking & Entertaining Show in Washington, D.C. on November 5, 2011, where they will officially be announced this year’s National Beef Cook-Off Champion.

For now take a look at the category winners and maybe make one for dinner this weekend.  In the meantime you can view all 20 finalists on the National Beef Cook-Off website, and see if you can guess which recipe will take home the top prize and a trip to D.C.  Until November 5th my lips are sealed!

ASIAN BEEF SANDWICHES WITH SLAW (click here to view and print recipe)

“Fuel Up With Beef”  Edwina Gadsby, Great Falls, MT

Total preparation & cooking time: 30 minutes

2 well-trimmed boneless beef top loin (strip) steaks, cut 3/4 inch thick (6 to 8 ounces each)

3-1/3 tablespoons light Asian sesame dressing, divided

2 cups coleslaw mix

1/4 cup seasoned rice vinegar

1/3 cup light mayonnaise

2 teaspoons Asian hot chili sauce

4 whole wheat French rolls or baguettes (6 to 7-inch), split lengthwise

1/2 cup thinly sliced seedless cucumber or sweet onion

1/4 cup chopped fresh cilantro

1. Brush beef steaks with 2 tablespoons dressing; let stand 5 minutes.

2. Meanwhile, combine coleslaw mix and vinegar in small bowl. Toss to coat; refrigerate.

3. Combine mayonnaise and chili sauce in separate bowl; refrigerate.

4. Place steaks on grid over medium, ash-covered coals; grill steaks, uncovered 10 to 12 minutes (over medium heat on preheated gas grill, uncovered, 7 to 10 minutes) for medium rare (145ºF) to medium (160ºF) doneness, turning occasionally. Let steaks rest 5 minutes; carve into thin slices.

5. Spread cut sides of rolls with mayonnaise mixture. Layer bottom of rolls with beef slices; drizzle with remaining 4 teaspoons dressing. Top with coleslaw mixture and cucumber; sprinkle with cilantro. Close sandwiches.

Makes 4 servings.

Nutrition information per serving: 519 calories; 15 g fat (4 g saturated fat; 5 g monounsaturated fat); 72 mg cholesterol; 1158 mg sodium; 66 g carbohydrate; 9 g fiber; 35 g protein; 11.0 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 4.3 mg iron; 81.5 mcg selenium; 6.8 mg zinc; 125.4 mg choline.  This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

STEPPIN’ UP BEEF FRIED RICE

“Retro Recipes Revived”  Peggy Calhoun, Portland, OR

Total preparation & cooking time: 25 minutes

1 cup whole grain instant brown rice

2 beef ribeye steaks, cut 3/4 inch thick (about 6 ounces each) well trimmed

2 tablespoons soy sauce

1 teaspoon instant coffee powder

2 tablespoons vegetable oil, divided

1/2 cup chopped onion

1/2 cup sliced green onions

1/2 cup thinly sliced cremini mushrooms

2 eggs, beaten

1. Prepare rice according to package directions. Set aside; keep warm.

2. Cut beef steaks across the grain into 1/8-inch thick strips, about 1-inch long; set aside.

3. Combine soy sauce and instant coffee in small bowl. Stir to dissolve coffee; set aside.

4. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion, green onions and mushrooms; stir-fry 1 to 2 minutes. Add eggs; cook 30 seconds to 1 minute or just until cooked through, stirring occasionally. Stir in cooked rice and soy sauce-coffee mixture; stir-fry 1 to 2 minutes or until heated through. Remove from skillet; keep warm.

5. Heat 2 teaspoons oil in large nonstick skillet or wok over medium-high heat until hot. Add half of beef; stir-fry beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from pan. Repeat with remaining 2 teaspoons oil and beef. Return beef to skillet; stir in rice mixture. Cook and stir about 1 minute or until heated through.

Makes 4 servings

Nutrition information per serving: 294 calories; 14 g fat (3 g saturated fat; 6 g monounsaturated fat); 137 mg cholesterol; 524 mg sodium; 21 g carbohydrate; 1.8 g fiber; 20 g protein; 5.6 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 2.0 mg iron; 27.2 mcg selenium; 3.6 mg zinc; 68.4 mg choline.  This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12, iron and choline.

FLASH IN THE PAN STIR-FRY

“Stir Crazy Solutions”  Ellen Verdugo, Gloucester, MA

Total preparation & cooking time: 35 minutes

1 cup uncooked whole grain brown rice

1/4 cup orange marmalade

4 teaspoons Asian chili-garlic sauce

1/2 teaspoon salt

1 boneless beef top sirloin steak, cut 1 inch thick (about 1 pound)

4 teaspoons vegetable oil, divided

2 red or yellow bell peppers, cut into strips

1 medium onion, cut into thin slices

1/2 pound fresh asparagus spears, cut into 1-1/2-inch pieces

1. Prepare rice according to package directions. Set aside; keep warm.

2. Combine orange marmalade, chili-garlic sauce and salt in small bowl; set aside.

3. Cut beef lengthwise in half, then crosswise into 1/4-inch thick strips.

4. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.

5. In same skillet, heat remaining 2 teaspoons oil over medium-high heat until hot. Stir-fry bell peppers and onion 2 to 3 minutes. Add asparagus; stir-fry 1 minute. Add beef and orange marmalade mixture; cook and stir 2 minutes or until heated through. Serve over rice.

Makes 4 servings

Nutrition information per serving: 471 calories; 12 g fat (3 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 538 mg sodium; 59 g carbohydrate; 4.6 g fiber; 32 g protein; 11.0 mg niacin; 1.0 mg vitamin B6; 1.4 mcg vitamin B12; 3.9 mg iron; 42.9 mcg selenium; 6.3 mg zinc; 127.8 mg choline.  This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.

ASIAN BARBECUED SKIRT STEAK (click here to view and print recipe)

“5:30 Dinner Crunch” Tedd Smith, Mount Vernon, NY

Total preparation & cooking time: 15 minutes

1/3 cup soy sauce

1/3 cup brown or dark color barbecue sauce

2 tablespoons creamy peanut butter

1/2 teaspoon garlic powder

1 beef skirt steak (about 1-1/2 pounds), cut into 4 to 6-inch pieces

8 green onions, halved crosswise

1. Combine soy sauce, barbecue sauce, peanut butter and garlic powder in small bowl; stir to combine thoroughly. Place beef steak and soy marinade in food-safe plastic bag; turn to coat steak. Close bag securely; marinate in refrigerator 6 to 24 hours, turning occasionally.

2. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. During last 3 minutes of broiling, top steak with green onions. Carve steak diagonally across the grain into thin slices. Serve with green onions.

Makes 4 servings

Nutrition information per serving: 353 calories; 20 g fat (8 g saturated fat; 10 g monounsaturated fat); 116 mg cholesterol; 845 mg sodium; 7 g carbohydrate; 1 g fiber; 34 g protein; 6.3 mg niacin; 0.7 mg vitamin B6; 5.6 mcg vitamin B12; 4.0 mg iron; 24.4 mcg selenium; 7.6 mg zinc; 122.2 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

This Bud’s For You! From a Top Chef Master…

1 Comment | Written on July 1, 2011 at 5:00 am , by Kristina Vanni

This holiday weekend many of us will be the “master of the grill” at a backyard barbecue.  So why not take it a step further and use a recipe from an actual Top Chef Master!  Yesterday I had a chance to chat with the burger master himself, Hubert Keller.  Let me tell you, as a huge fan of his work and after hearing about this recipe, it was killing me that the interview took place via satellite!

You simply must watch this video to see the maestro in action.  As the owner of three Burger Bar restaurants and a cookbook by the same name, this classic French chef certainly knows this All-American dish.  At the end Chef Keller even shares a few tips for anyone interested in entering our burger recipe contest this week!  He says not to think of the recipe as “just a burger” but rather approach it the same way you would a fine piece of steak or fish.  Suddenly flavor combinations and components will come to you and you will create a unique and outstanding burger!  Great advice, thanks chef!

BUDWEISER BACKYARD BURGER (click here to view and print recipe)

When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

Guy Fieri Road Show

No Comments | Written on June 30, 2011 at 5:00 am , by Kristina Vanni

If you are looking for a go-to cookbook this summer, look no further!  Guy Fieri recently debuted his new cookbook “Guy Fieri Food:  Cookin’ it, Livin’ it, Lovin’ it.“  It is not only a collection of big and bold recipes from the Food Network Star, it is also reflects back on his childhood and restaurant experiences before his shot to stardom only a few short years ago.

I recently had the pleasure of attending the Guy Fieri Road Show when the tour stopped through Chicago.  Needless to say, it was an absolute blast!  Check out this gallery of photos from the show and take a look at this behind the scenes video from the evening.

The night was fueled by a couple of signature Guy dishes and maybe a few margaritas.  Check out the “Pork, Knife and Spoon” blog for more stories from the evening and the recipe for “Pork En Fuego”.  It was hot, spicy and addictive!  Another recipe they “performed” on stage during the show is the “Sangria-Glazed Shrimp” from the book.  I was watching the show from the wings and the stage manager was nice enough to bring me a sample!

A few VIP audience members actually sat on stage during the show and they received samples of all their creations.  I was able to snag this photo quickly before it was gobbled up by hungry fans.  If you want to give it a try for yourself, the recipe is below!

SANGRIA-GLAZED SHRIMP

Glaze:

2/3 bottle full-bodied red wine (Burgundy or Zinfandel; about 2 1/4 cups)

1/4 cup apple juice

1/4 cup orange juice

1/4 cup dry sherry

2 tablespoons dark brown sugar

2 tablespoons honey

1 1/2 teaspoons cornstarch

Shrimp:

1 tablespoon unsalted butter

1/2 cup diced red onion

1 red bell pepper

1 Granny Smith apple, cored and diced (do not peel)

1 tablespoon canola oil

1 pound shrimp (21/25 count) peeled (leave tail on) and deveined

1 teaspoon paprika

1 tablespoon minced garlic

Mint springs, for garnish

Cooked rice, for serving (optional)

1.  For the glaze, in a small saucepan, combine all the ingredients except the cornstarch.  Simmer over medium-high heat and reduce to about 1 cup of rich red, syrupy liquid, about 20 minutes.

2.  In a small bowl, whisk the cornstarch and 1 1/2 teaspoons water.  Whisk the cornstarch mixture into the hot wine mixture.  Turn the heat to low and simmer until thickened, about 5 minutes or until it coats the back of a spoon.  Keep warm.

3.  For the shrimp, in a medium skillet over medium heat, melt the butter.  Add the onion, pepper, and apple and cook until tender but not browned, about 3 minutes.  Remove from the pan and keep warm.

4.  Heat the canola oil in the same pan.  Season the shrimp with the paprika.  Add the garlic and shrimp to the pan and cook until the shrimp turn pink, about 2 minutes per side.   Cook in batches as needed so that the pan isn’t crowded and the shrimp get good color.

5.  To serve, pour the sauce onto a rimmed platter and arrange the shrimp over the sauce.  Scatter the apple mixture on top.  Garnish with mint.  Serve with rice, if desired.

My Day of “My Plate”

9 Comments | Written on June 16, 2011 at 5:00 am , by Kristina Vanni

White House Assistant Chef and the Food Initiative Coordinator, Sam Kass recently visited Chicago for the National Restaurant Association Show.  He spoke about First Lady Michelle Obama’s “Let’s Move!” campaign and the “Chef’s Move to Schools” initiative.  Out of his chef’s whites and donning a suit, he told the captive audience of fellow chefs and restaurateurs about ways they can get involved in teaching the next generation about smart eating choices.

I had a chance to speak with Chef Kass backstage and he told me about some of the small changes chefs have brought to schools all across the country that have had huge impacts.  One chef simply taught the cafeteria staff how to make homemade vinaigrettes instead of calorie-laden, pre-packaged creamy dressings.   It stayed within the school budget and saved each student 150 calories each day!

At that time the USDA was gearing up to announce their new dietary guidelines and Sam was tight lipped about the new look.  Only a few weeks later the new “My Plate” icon debuted.  The new image is easier to understand than the pyramid, and can help people of all ages understand how to compose a healthy plate at mealtime.  For more detailed information on the new look check out http://www.choosemyplate.gov/.

In honor of “My Plate,” I decided to take a day and photograph my plates at breakfast, lunch and dinner based on the icon.  Here are the results!

Admittedly, this breakfast is a bit larger than my normal morning routine.  We have all heard it is the “most important meal of the day” and I was amazed at how a hearty breakfast gave me more energy throughout the day.  Half the plate is covered with some of my favorite fruit (I just couldn’t handle veggies at 7 am!).  I had half of a whole grain bagel and a small amount of peanut butter for protein.  The dairy component was a container of non-fat Greek yogurt, also packed with protein.

For lunch, I decided to give my plate a European flair.  Half the plate was a green salad with a balsamic vinaigrette, and I threw in a few heirloom tomatoes for color.  Thin slices of prosciutto counted for my protein portion and toasted crostini took care of the grains.  I threw in a few olives mainly because they looked so delicious that day at the grocery store, plus they have some of those “good fats” for shiny hair and supple skin, right!?  Finally, I decided on a small amount of Parmesan cheese for my dairy at lunch.  It was great on it’s own, with the salad or on top of the toasted bread.  All in all, I felt satisfied and tres chic…

(If only a glass of crisp white wine was part of the USDA guidelines!  It most certainly would have been included in Italy, right?)

For dinner I packed my plate with all my favorites.  Roasted broccoli, grilled salmon and brown rice.  It was amazing how full you become when half your plate is vegetables!  I washed it all down with a glass of skim milk and the day was complete.

There has been much discussion about the icon since its debut, with both advocates and critics of the new image. Through my experiment, I can say I felt balanced and satisfied throughout the day.  It can be difficult to eat this way three times a day, everyday, but it is nice to have that image in the back of your head as you build a meal or look at your plate at a restaurant.

What are your thoughts on the new “My Plate” icon?  Do you like this tool?  What would you have done differently?  Chime in here with your thoughts!

Finally, take a look at what some other bloggers have to say about the icon and the Chef’s Move to Schools initiative:

Eating Rules – http://www.eatingrules.com/2011/06/myplate/

Nancie Mc Dermott – Chefs Move to Schools Event:  http://nanciemcdermott.wordpress.com/2011/06/10/iacp-austins-chefs-move-to-schools-celebration-part-1/ and http://nanciemcdermott.wordpress.com/2011/06/14/iacp-austins-chefs-move-to-schools-celebration-part-2/

Frankfurter Fridays: Coney Island Dog

4 Comments | Written on June 3, 2011 at 5:00 am , by Kristina Vanni

Last week I told you about the Better Homes and Gardens Chill and Grill Fest in Chicago.  At the event I did a demonstration featuring “Hot Dogs Across America” with Oscar Mayer.  For those of you who couldn’t be there at the event, I wanted to bring some of the “hometown hot dog” recipes to you.  Stay tuned every Friday for a new and exciting frankfurter!

(Bonus points for anyone who can spot the mistake on this sign and see how I tried to fix it!) Let’s kick off “Frankfurter Fridays” with the an old school preparation – the Coney Island Hot Dog!  There are endless variations of this classic wiener, but this recipe from Oscar Mayer is quick and easy.  Feel free to use your favorite chili and top with extra chopped onions and a squirt of yellow mustard.

CONEY ISLAND HOT DOG (click here to view and print recipe)

 

Homemade Jam…from a Bread Machine?!

1 Comment | Written on June 2, 2011 at 5:00 am , by Kristina Vanni

Howdy y’all!  I am writing today from my hotel room in Austin, TX for the IACP Conference.  This is my first IACP event and first time in Austin. Lucky for me, I received a warm welcome from two famous Texans…

Texas Longhorn!

Armadillo!  (Is it wrong that now I kind of want to make a red velvet cake a la “Steel Magnolias?”)

There are endless seminars, workshops and events throughout the conference here in Austin.  One of the highlights is the Culinary Expo on Friday.  I just found out that our friends at Cuisinart will have a booth, so I decided it was a good time to show off some fun recipes from my Cuisinart Bread Machine!  Get this…not only can this appliance make a wide variety of breads, it can also make JAM!  Isn’t that wild?  It was so fun and easy, I tried two different recipes.  If you like to make healthy, homemade bread at home, why not make your own jam while you are at it!

PLUM CASSIS JAM (click here to view and print recipe)

2 pounds plums, pitted and cut into 1/4-inch slices
3/4 cup granulated sugar
1/3 cup creme de cassis liqueur
1/4 cup fresh lemon juice
1 package (1.75 ounce) powdered pectin
1 teaspoon cinnamon

Place all ingredients in a medium bowl and stir to combine.  Transfer to the bread pan fitted with the kneading paddle.  Place the bread pan into the Cuisinart Convection Bread Maker.  Press Menu and select Jam.  Press Start.  Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.  When done, transfer preserves to clean jars.  Let cool, then cover and refrigerate.  Keeps refrigerated for 4 to 6 weeks.  Makes about 3 cups.

PEAR AND GINGER PRESERVES

1 pound thinly sliced pears (weigh after peeling and coring)
1 cup granulated sugar
1/4 cup powdered pectin
3 Tablespoons fresh lemon juice
2-to-3 Tablespoons candied ginger bits
1 teaspoon grated fresh lemon zest
1/4 teaspoon ground ginger

Place all ingredients in a medium bowl and stir to combine.  Transfer to the bread pan fitted with the kneading paddle.  Place the bread pan in the Cuisinart Convection Bread Maker.  Press Menu and select Jam.  Press Start.  Scrape the sides of pan when tone beeps at 5 and 10 minutes into the cycle.  When done, transfer preserves to clean jars.  Let cool, then cover and refrigerate.  Keeps refrigerated for 4 to 6 weeks.  Makes about 2 cups.