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Archive for June, 2011

Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE Recipes, to find and buy Gift Baskets, along with the finest Caviar and other Gourmet Specialty Foods to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Help us stay around to keep bringing you new food ideas!  If you like the Free recipes, please be sure to browse the Gourmet Essentials Shop!  There is a full line of fantastic specialty food items.  There you’ll find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’, Truffles, Dried Mushrooms, Truffle Oils and more. This week we added imported Sea Salts to our products available.  If you’ve never used sea salt  before, I highly recommend it.  It is amazing how a little change like using sea salt in place of table salt can make to the flavor of your dishes.

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Time for this week’s recipe.  I’ve discovered a low-calorie and low hassle option for one of my favorites: Buffalo Chicken.  I don’t know why, but I get a craving for buffalo chicken about once a week.  But, because of the high calorie count and the pain and mess of frying them up, I’ll get over the craving and pass on satisfying my taste buds.  This recipe is lower in calories because the chicken breast is grilled and not fried.  The blue cheese dressing is lower in fat because we use greek yogurt instead of sour cream. Choose a hearty bun to stand up to this flavor.  You can make it a whole wheat bun for added fiber content.  This recipe almost makes buffalo chicken sound healthy.  Not a bad thing!  The grilling of the onions softens the texture and the flavor. Less onion breath afterwards.  Remember to but the lettuce on the bottom bun.  It will help to prevent it absorbing the liquid quickly and turning to mush.  A little trick to remember for all your sandwiches.  Write that one down.  Ok, here we go…

Grilled Buffalo Chicken Sandwich

Ingredients:

  • 1/4 cup crumbled blue cheese
  • 1/2 cup Greek yogurt
  • juice of half a lemon
  • salt and pepper to taste
  • 4 boneless, skinless chicken breasts (4-6 ounces each)
  • 1/2 tablespoon chili powder
  • 1 red oni0n sliced
  • 2 tablespoons butter, melted
  • 2 tablespoons hot sauce (I use Cajun Chef.  Franks Red Hot is good too)
  • 4 romaine lettuce leaves
  • 4 sesame seed buns, toasted

Directions:

Preheat a non-stick grill or grill pan.

Combine the blue cheese, yogurt, lemon juice and a pinch of salt and pepper.  Stir and set aside.

Season the chicken with salt, pepper and chili powder.  Add the breasts to the hot grill and cook for 5 minutes on one side before flipping them.

Add the onion to the grills perimeter.  Continue to cook the chicken until firm and springy to the touch, about 4-5 minutes on the other side.  Remove all to a plate.

Combine the butter and hot sauce and brush the mixture all over the chicken breasts.

Place a leaf of romaine on the base of each bun.  Top with a chicken breast and spoon on some of the blue cheese sauce.  Add grilled onions and the top half of the bun.  Makes 4 servings.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

 

Categories : Main Courses
Comments (0)

Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE Recipes, to find and buy Gift Baskets, along with the finest Caviar and other Gourmet Specialty Foods to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome! Help us stay around to keep bringing you new food ideas!

If you like the Free recipes, please be sure to browse the Gourmet Essentials Shop!  There is a full line of fantastic specialty food items.  There you’ll find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’, Truffles, Dried Mushrooms, Truffle Oils and more. This week we added imported Sea Salts to our products available.  If you’ve never used sea salt  before, I highly recommend it.  It is amazing how a little change like using sea salt in place of table salt can make to the flavor of your dishes. And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

OH BALLS!  Ok, Meatballs!  I’ve noticed a lot of area restaurants are putting meatballs as a special item on their menus lately.  I thought I’d throw out my take this week.  And it’s not just the meatballs, it’s also about the sauce that goes along with them.  If you’ve read or followed my recipes for any length of time, you’ll know that I like garlic.  I’d just about put it on my corn flakes.  So guess what?  This recipe includes an almond, garlic, parsley sauce. Very tasty!  you can serve them on their own or over a hearty pasta.  This sauce has enough flavor and body to use whole wheat pasta, if you’d like.  Definitely, give this one a try sometime! This recipe calls for Saffron.  A rare, exotic and fairly expensive spice that adds a definite flare of flavor to many dishes.  I have some of the finest and very special imported saffron available in my gourmet shop.  You can find it here! Premium La Mancha Saffron 1oz. Jar Iranian Saffron Superior 1oz. Jar Buy some today and I’ll send it straight to your doorstep!

Meatballs in Almond, Garlic and Parsley Sauce

Ingredients:

  • 1/3 cup dried bread crumbs
  • 1 1/2 cups chicken broth (divided use)
  • 3 tablespoons chopped parsley  (divided use)
  • 6 cloves garlic, minced (divided use)
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon salt, plus season to taste
  • 1/4 teaspoon freshly ground black pepper, plus season to taste
  • 1 egg, lightly beaten
  • flour for dusting
  • 2 tablespoons olive oil
  • 1/3 cup minced onion
  • 1/3 cup canned tomato (diced or crushed)
  • 1/2 cup dry white wine
  • 2 small bay leaves
  • 2 pinches of saffron, crumbled
  • 2 tablespoons chopped almonds
  • 1/2 teaspoon paprika (for a smoky taste, substitute Pimenton, the smoky Spanish paprika)

Directions: In a large bowl, soak the bread crumbs in 1/3 cup of the broth.  Lightly mix in the ground meats, 1 tablespoon of parsley, 2 of the minced garlic cloves, lemon juice, salt, pepper and egg.  Do not over mix.  Shape into 1 1/2-inch balls.  Dust the meatballs with flour. Heat the oil in a shallow skillet over medium-high heat.  Brown the meatballs on all sides. Lower the heat, add the onion and cook until wilted.  Add the tomato and cook another minute.  Stir in the wine, remaining cup of broth and the bay leaves.  Season with freshly ground black pepper, cover and simmer for 30 minutes. Meanwhile, in a food processor, make a paste of the remaining parsley, garlic, 2 pinches of salt, saffron, almonds and paprika.  After the 30 minutes is done above, add the paste to the meatballs, stir and cook for 15 minutes more.  Makes about 4 servings.  Enjoy! I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun! Bye for now!

Categories : Main Courses
Comments (0)
Jun
05

Pasta Carbonara

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Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE recipes, the finest Caviar and great gift baskets to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Be sure to browse the Gourmet Essentials Shop!  There is a full line of fantastic specialty food items.  There you’ll find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’ and Truffle Oils.  This week we added imported Sea Salts to our products available.  If you’ve never used ssea salt  before, I highly recommend it.  It is amazing how a little change like using sea salt can make to the flavour of your dishes.

Thinking of what to get Dad for Father’s Day!!!   There is a great selection of gift baskets for  Father’s Day and many other gourmet baskets to choose from.  Look under the category Gifts for Him.  Click the SHOP tab above to get there.  Just browse the categories or choose from some of the key words or tags to find items in the store.

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on to today’s recipe.  This simple pasta dish is rich and full of flavor.  The Parmigiano-Reggiano cheese gives the clingy sauce body.  Pancetta, yellow onions and cracked black pepper are the key flavors, lending salty, sweet and spicy notes, respectively.  The pasta only gets a light coating, so the dish is not too heavy.  I usually use a heavier noodle like bucatini.  I like it for the weight and texture in combiniation with the rustic sauce.  Serve this dish with a nice salad on the side to make it a great meal.

Pasta Carbonara

Ingredients:

  • 1 pound spaghetti or bucatini
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces pancetta, sliced 1/4-inch thick and cut into 1 inch long, thin ribbons
  • 2 cups diced Vidalia or other yellow onion
  • 1 cup reserved pasta cooking water (divided use)
  • 3/4 cup grated Parmigiano-Reggiano cheese, plus additional cheese for garnish
  • 1/2 cup grated pecorino Romano cheese, plus additional cheese for garnish
  • 4 egg yolks
  • 1 1/2 teaspoons freshly cracked black pepper

Directions:

Bring a large pot of water to a boil.  Add the pasta and a liberal amount of sea salt and cook just until al dente.  Meanwhile, heat the olive oil in a large, wide saute pan over medium-high heat.  (The pan needs to be big enough to accomodate the cooked pasta)  Add the pancetta to the pan and saute for 3-4 minutes, so that it renders some, but not all of it’s fat.  Add the diced onion and cook until the onion is soft and browned on the edges, about 5 minutes.

Drain the pasta, reserving 1 cup of the pasta water.  Add 1/2 cup of the pasta water to the pancetta-onion mixture, along with the drained pasta.  Cook, while tossing to combine, for another 45 seconds.

Warm a large bowl you will serve the pasta in over a pot of boiling water for 15-20 seconds.  This will help everything stay warm for serving.

Transfer the contents of the saute pan into the large, warm bowl.  Add the cheeses, egg yolks, pepper and a few more tablespoons of the pasta water, and toss woth tongs to combine.  The residual heat from the cooked pasta will cook the eggs.  If the sauce is too thick, thin with remaining pasta water, a little at a time.  If it is too thin, add more cheese.  It should look rather saucy, but the pasta will set up as it cools in the serving bowl.  Serve warm and garnish with more grated cheese.

You should not need any salt, since the pasta cooks in well-salted water, and the cheese and pancetta are salty.  Makes 4-5 servings.  Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
Comments (0)