“fresh is best!”
July 2011 Issue #24
E are well into the grilling season. Grilling season is a time when we take everything from our indoor kitchen and take it outside, sometimes successfully and sometimes not. It’s a time when the rains have finally disappeared and the weather gets nice; although there are those of us that grill all year round. Be creative – if you can cook it inside you can figure a way to cook it outside. Outdoor grilling only takes a few items, long tongs, long handled spatula, a pot and a pan and aluminum foil. The rest is up to you!
Those of us that spend our days creating food combinations in our heads and on our plates would like to take credit for the creation of that recipes; sad news is that somewhere along the way someone has probably already done it; good news is is that for those that feel or think they are unable to create – you can. We eat a dish some place that we really love and go home to make it more to our tastes; low sodium, low fat, pinch by pinch, or more BACON. Even the top chefs in today’s world can’t take credit for too many of the recipes they claim. Somewhere, over the last hundred years, it has been made before, we have all learned along the way principals that have influenced us, principals that have been used for generations. We are always influenced by something good; just wanting to make it for us or someone we love. Grilling is one of the principals that have been around since man discovered fire. SURPRISE! But there is a gift to good grilling. Producing meats and vegetables that are moist and flavorful are paramount, if not your family will revolt and confine you back to the kitchen, cooking over a hot stove in a hot house!
This Month’s Tip Don’t want splatter when you turn on your stand mixer? Take a tea towel and hold one end in each hand and wrap from side to side of the mixer and then turn it on. Keeping an eye on the towel – so as not to get it caught in the turning pieces.
DID YOU KNOW… turmeric reduces fat, purifies blood, and aids in circulation.
About our clients: Edward Marcel, a man of few words, has been in and out of the shop and has been a faithful Facebook follower for some time now. Recently he has been sharing his amazing garden harvests. Edward has found the rewards of having your own garden. When I asked him if I could share the pictures of his garden he did not hesitate. In his messages to me he shared a few words that are true for most individuals I talk to…“Not only is it fun to grow your own produce, but everything tastes incredible! It's a great stress reliever too, especially after commuting Brentwood to San Jose daily.” It is truly not difficult to plant a few things, even in the smallest places; along fences, in pots were ever you have room. Edward has done a great job in the landscaping of his garden. However one does not have to create much to plant, just some good soil, water, and tlc and you will be AMAZED at what you can produce. Good Job Edward thanks for sharing and enjoy. Remember folks “Fresh IS Best”.
Monthly Recipe(s)
With the arrival of the Farmer’s Market I have been making my trips thru before I open the shop. I went one day with the intention of purchasing shrimp from the fish monger; however once I got there my eyes saw a few additional items. Oh, I did get my shrimp but I also came away with a nice salmon steak and a beautiful piece of Ahi Tuna. Once I arrived at the shop I thought -I want to have the tuna for lunch! Then next was, how do I want to prepare this beautiful piece. Well I did purchase some onions that morning but the rest was from what I had in the shop! Now I know that not all of you have this in your pantries, but don’t be afraid to substitute. If you know what something tastes like go for it…just taste as you go. Here is the recipe I made up (ha ha) to curb my appetite.
Ahi Poke Appetizer
No soy
1 lb. Ahi tuna
2 oz garlic olive oil
2 oz light balsamic vinegar
3 tablespoons red onion
¼ teaspoon chili flakes
3 tablespoons Toasted sesame seed
1 teaspoon ginger powder
¼ teaspoon red Hawaiian salt
Cut the tuna into ½” pieces and put into refrigerator. Mix the remaining ingredients in a separate bowl. Mix the tuna and the mixture just before serving.
Serves 4
Pre time 10 minutes
Quick Shrimp
3 Tablespoons butter
1 pound shrimp
1 tablespoon garlic
In a medium pan over medium heat, bring the butter to a brown color, about 3 to 5 minutes. Once the butter has reached the light brown color, add the shrimp and garlic. Cook until the shrimp are cook thru about 4 minutes on each side. Serve over pasta, rice or alone.
Spice of the Month – Cinnamon… There are several types of cinnamon available; we carry three in the store a standard blend, a cinnamon blend that is 5% Saigon and the Ceylon cinnamon. Cinnamon is the dried inner bark of tropical evergreen trees in the genus Cinnamomum, native to Sri Lanka, southwest India and Asia. Of the over two hundred different varieties of cinnamon only a handful are readily available in global markets. These are often divided into two categories – “true” cinnamon and cassia.
What is True Cinnamon?
Often referred to as “real cinnamon” or “true cinnamon”, Ceylon cinnamon (C. zeylanicum or C. verum) is native to Sri Lanka. This cinnamon is lighter brown in color, papery and brittle and the bark coils into a single spiraled quill.
Ceylon cinnamon is rarely found in United States and has significantly less of the phenolic compound cinnamaldehyde, which imparts the spicy cinnamon flavor and aroma desired by American palates. Instead, this cinnamon has a more delicate and complex flavor, with citrus, floral and clove notes. Add a pinch of cinnamon to any dish for a spark of interest.
As the garden abundance continues here in the Navarrette garden, I had to find another way to prepare the Japanese eggplant we have growing. I like the taste when I roast or grill it but I don't want to tire of it either so after a little research I decided to use my mini Cusinart to the following:
