Cookerati is happy to participate in the Bloggy Giveaways this week. We hope to have a couple of cool products for you, and here’s the first:
My husband and I enjoy both wine and new gadgets so we were kind of tickled when we received The Wine Holder to review. The Wine Holder is such a simple design, yet it’s so cool everyone will ask where you got it.
In essence The Wine Holder is a piece of wood with a hole on top and a 45 degree angle on either end. These angles allow The Wine Holder to sit on your bar or countertop or dining room table without taking up a lot of room. They’re sturdy enough to hold a full bottle of wine, yet small and lightweight enough to store in your utensil drawer.Jonathan
This is a simple barbecue sauce that goes really nicely on smoked meats of all kinds, especially pork and chicken though it’s also great on beef. It takes all of about 10 minutes to throw together and I promise you, it rules over your KC Masterpiece or other bottled sauce (though I will confess I don’t mind a little KC Masterpiece now and then). I actually measured the amounts of each ingredient I used; please don’t tell anyone.
3/4 C Cider Vinegar
1/4 C Tomato Paste
1/4 C Molasses
1/4 C Peach Preserves
1 Ancho Chile, cut into small strips
1 tsp Worcestershire sauce
1 Tblsp Granulated Garlic
1 Tblsp Granulated Onion
1/2 tsp. Cumin
Juice of 1/2 lime
Stir the whole mess together in a small saucepan over low heat. Cover & let simmer 1/2 hour. Fish out the ancho chile strips or don’t. Mop it on your meats near the end of smoking or grilling if that’s your pleasure, or just serve it on the side.Deb Ng
As I type this, my husband is making my favorite salad in the world. It’s also one of the most simple. We take zucchini, yellow squash, eggplant, onions and red and green peppers, slice them, brush with a little balsamic vinegar and salt and pepper and put them on the grill. That’s it. Throw them in a bowl and toss them together. I especially enjoy the grilled zucchini and yellow squash. Grilling them brings out their inherent sweetness and that combined with the balsamic vinegar is a flavor that just knocks our socks off. Asparagus and corn on the cob are also terrific grilled.
Today we’re serving the salad with burgers but many summer nights we have this grilled veggie salad by itself. It makes such a nice light meal -especially on hot nights because we cook it outside.
Really, it’s making my mouth water just thinking about it. Try it and see what I mean!
As you all know I am a true blue carnivore, but every once in while the mood strikes me to not eat meat at every single meal. Like today. Sure, I had some chorizo in the freezer that I could have used, but went for something decidedly different – vegetarian chili. Now had I entered this recipe in a Texas chili cook-off I’d be disqualified for two reasons – no meat and it has beans. I dedicate this meal to our fellow blogger Robin.
- 1 pound red beans
- 4 28 ounce cans of petite diced tomatoes
- 1 pound mushrooms – chopped
- 1 Vidalia onion – chopped
- 1 large green pepper – chopped
- 1 jalapeno – finely chopped
- 2-3 cloves of garlic
- 2 TBLSP ground chipotle
- 4-5 stalks of fresh cilantro
- 1-2 TBLSP of salt – depending on your own taste. If you want to reduce the amount of salt, use vegetable broth instead of water. Or add vegetable bouillon.
- Put the beans in a large pot and cover with water. Over low heat, simmer beans for about an hour, make sure the pot is covered.
- Add the rest of the ingredients and 2 cans full of water
- Bring to a boil, stir occasionally.
- Lower heat to bring it to a simmer
- Cook until the broth is thick, stir often.
I like to serve this with a nice hearty bread and an ice cold beer or a glass of wine! Taking some tips from the book, He Said Beer, She Said Wine, I would recommend a double IPA such as Dogfish Head 90 minute IPA and a South African Pinotage Rose.Buff
If you’re like me…[don't you hate when commercials begin with "if you're like me"? NO. I am not like you at all. I am nothing like you.] Anyway, I love a baked potato with a nice thick juicy steak. And since we’re having the in-laws in for dinner tonight, we’re serving juicy porterhouses. Here’s a tried and true recipe.
- 4 Russet Potatoes [Do Not Use Any Other]
- Olive Oil
- Kosher Salt
- Heat oven to 350 degrees
- Pierce potatoes with a fork on each side – about 8-10 for each side
- Lightly coat potatoes with oil
- Lightly salt potato
- Bake for one hour. Skin should be crispy in and inside should be tender.
Serve with sour cream and chives or salt and pepper and butter or any other of your favorite backed potato topping.Buff
A sommelier and a brewer team up to give you an in-depth food paring insights for wine and beer. Contains "wine versus beer" dinner party recipes, complete with wine and beer recommendations, so you can ger your friends involved in the debate at home.
Sam Calagione is the founder of Dogfish Head brewery and Marnie Old is a very well-known sommelier. The delve into the depths of their respective potent potables in a Sam Malone/Diane Chambers style.
The book is breezy and both authors know what they are talking about. It’s broken up into five sections:
- The Great Divide: an introduction and a debate
- Wine Primer: basics about wine
- Beer Basics: a primer about beer
- The Food Debate: about beer, wine and food pairings
- The Great Debate at Home: how to host a beer versus wine party
I happen to like beer and I happen to like wine, so I’m not one of those either/or kinda guys. Generally beer is not served at dinner parties, so providing the information of what beer goes with what food is the best feature of the book. There are a brazilian books about wine and what goes with what. What makes this book unique is the approach of serving both and letting your guests pick what they’d want to drink. It also provides a fun and interesting way to get beer
slobs aficionados to try a glass of wine and wine snobs connoisseurs to try a pint of ale.
If you like to host dinner parties — and I know you do — then this is a book you should add to your kitchen library.Buff
This is what mustard is all about. It’s from my home town, Buffalo NY, and it’s still about the only place you can get it at a reasonable mustard price. You can get it from places like www.amazon.com or www.budricks.com. It’s smooth, it’s got some spice to it – otherwise I don’t think I would eat it. And once you’ve tried it a few times, you probably won’t go back to the regular old yellow mustard you’ve grown accustomed to. Now that grilling season is upon us, I can’t wait to use this on hamburgers and hot dogs.Buff
1 cup of mayonnaise
1/2 cup Webber’s horseradish mustard [any other pedestrian brand will be ok]
1 TBSP dill weed
Paprika for color and a little bit extra flavor.
- Hard boil the eggs – for perfect hard-boiled eggs, place all of the eggs in a pan, cover with cold water. Bring water to a boil. Remove from heat and cover. Let sit for 20 minutes. Drain and cool eggs.
- Peel the eggs and cut the eggs in half lengthwise, place whites on a platter to serve, yolks go in to a mixing bowl.
- Add mayo, mustard and dill week to the egg yolks. Mix well.
- Transfer mix to your favorite pastry press. Press mixture into stars into the circle part of the white. If you don’t care to get that fancy, just spoon the mixture out.
- Sprinkle with the paprika.
- Serve as appetizers.
- Amaze your friends.
If you’ve been to Maryland, you will know this spice. You may not know it by name, but it is the spice of choice if you’ve had Maryland Steamed Crabs, Maryland Crab Soup and Crab Cakes. All other seafood seasonings pale in comparison. I really dig this spicy mix a lot.
I use it in my tuna macaroni salad to give it extra zip. Add about a tablespoon to a pound of pasta.
I use it on French Fries – And I am not talking about typical fast food type of French Fries – I’m talking about the big thick fries that you make at home. Before sprinkling Old Bay on them, I add a dash of malt vinegar.
I use it on Sweet Potato Fries and breakfast potatoes.
I use it on chicken wings. In place of Buffalo wing sauce, I make a mixture of butter and Old Bay and enjoy my home town treat a little differently.Deb Ng
My almost six year old son never had eggs. Rather he had them once and refused to eat them again. It didn’t bother me too much as I figured I’d find other ways to get the protein and calcium into him, it’s not worth a tantrum to force feed him eggs.
Then last week we went to iHop for breakfast. They’re having this "Horton Hears a Who" promotion and kids could get this "Who" breakfast with green eggs and ham (the green eggs were really scrambled eggs with broccoli) and "Who" pancakes dripping with the most disgusting neon pink and blue syrup. I figured my son would seriously go for the pancakes and leave the eggs and ham. He gave the ham to my husband and ate the whole big plate of eggs. He hardly touched the sickly sweet pancakes at all (and really, thank goodness for that.)
Now, I know my son loves broccoli, it just never occurred to me he would eat eggs if threw in some veggies. He had some green eggs last week, he asked for them Saturday and again this morning. Who knew the trick to getting my son to eat his eggs and his veggies were to mix them both together?