08/27/12

Sesame-Cilantro Slaw


Sesame Cilantro Coleslaw Recipe For this week’s Sautéed Citrus Turkey with Basmati Rice and Super Simple Slaw, if you’d rather make your slaw from scratch, instead of using a bottled slaw sauce, here’s one that our BBQ team has been using for years, and it always get’s rave reviews!

Burnin’ Love BBQ’s  Sesame-Cilantro Slaw

Serves 2           Active Time: 10 min.   Total Time: 40 min.


3/4 cup cabbage, shredded
2 Tbs each, shredded carrot/purple cabbage, optional
1 Tbs rice wine vinegar (unseasoned)
2 Tbs Best Foods mayonnaise
2 tsp sugar substitute
1/2 tsp black pepper
1 tsp toasted sesame seeds
1/2 cup fresh cilantro, chopped


In a large bowl, whisk together the vinegar, mayo, sugar sub, and pepper until smooth. Add cabbage and cilantro, and toss to coat well.

Chill 20 minutes.

In the meantime, toast sesame seeds in a dry pan over medium heat, until golden and aromatic. Set aside to cool.

When ready to served, give the slaw a stir, spoon onto plates (or sandwiches) and sprinkle with toasted sesame seeds.

Chef Perry
SimplySmartDinnerPlans.com

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08/26/12

International Food Bloggers Conference 2012…dying with a smile on my face

International Food Bloggers Conference IFBCIt’s day three of the International Food Bloggers Conference here in Portland, Oregon, and, if this thing kills me, let it be known that this was how I wanted to go.

Friday and Saturday were wonderful, but very long, days of eating; a bacchanalian onslaught of food and drink, interspersed with intense sessions of  talking about food and drink, with the occasional coffee and snack break tossed in, to tweet about food and drink.

It has been an epic 36 hours that has not just brought me to the wall, but has left in it a permanent impression of my bloated carcass, several inches deep.

Don’t get me wrong, the food has been amazing, the services and classes impeccable and outstanding, and several of the offerings have been among the best things I’ve ever eaten. Course after course, sample after sample, a gastronomic wonderland of non-stop delights…but, like a 60 year old porn star on his 5th honeymoon…I may just be finally losing interest…

No fear, I shall press on…trying to muster excitement for the B.Y.O.B. “all vegan breakfast” this morning. B.Y.O.B = “bring your own bacon”…these instructions are not actually in the convention program, but it just seems like common sense…

Anyway, the highlights of the weekend so far:

International Food Bloggers Conference IFBCFriday afternoon and evening alone were a whirlwind, with a light lunch, a “speed blogging” session (think “speed dating” but with course after course of  delicious, decadent, single-bite offerings instead of desperate 40-year-old virgins. (Okay, there may have been some desperate 40-year-old virgins there, as well, but that wasn’t the point of the session!)

International Food Bloggers Conference IFBCLater came a VERY happy hour of wine tastings, all of which were stellar and without a plastic spout or screw-cap to be seen. I’m not too much of a wine-guy myself, being something of a pour-chug-find-some-more kinda fella, and, though a light-hearted and fun atmosphere, there was a lot of sniffing and swirling going on…I’m pretty sure that any mention of Mad Dog or Boones Farm would have gotten one humanely butchered, roasted, and served as a canape (on a local, artisan bread, of course.)

Want to take the hassle out of meal planning? For super-simple, healthy and delicious dinner recipes, check out our FREE weekly meal plans and shopping lists!  Your free membership helps us teach as-risk youth valuable life skills!

From there we were herded into an arena-size room, ringed with individual food stations handing out everything from elk jerky to fresh sashimi to bbq pork sliders (and about 97 other dishes.)

There was a pig being dissembled, before a hushed and reverent crowd of believers, in one corner (I didn’t stay long enough to see the outcome of that one, they may have just lit candles and eaten the thing raw).

Down the center of the room, to my Western materialistic delight, stood a 100 foot-long table, heaped and groaning with all-imaginable kinds of complimentary foodie swag.

I tore into it like the last pizza at fat-camp.

Later, waddling out into the night, bowed under the weight of my bag of loot, I may have been taken for an inebreated Santa Clause…I’m pretty sure that everything was “shaking like a bowl full of jelly” at least.

A momentarily serious side note – the organizers of this event have treated us attendees like gods. The sheer volume and quality of the gifts we’ve been  given, from beautiful wooden cutting boards, to state-of-the-art slow-cookers, is staggering. The classes and speakers they’ve provided have been of the highest caliber, as well. Whatever our hosts are getting paid…it’s not enough!

Now it’s (very early) Sunday morning…

My eyes are sandy from a serious lack of sleep and the lingering after-effects of trading drinks with a cantina full of overly imaginative foodies (Everclear and chocolate milk, with a splash of Thai fish-sauce? A round for the house, my good man!)

My gastrointestinal system gave up, hours ago, any pretense of functioning correctly, and at 3am I lay staring at the ceiling in a pool of bacon sweat, pouring maalox shooters and creating improvisational whale-song.

These, btw (for those uninitiated) are the conditions under which we food-bloggers typically “find our muse”.

But don’t cry for me Pepto-Bismol, this is the life I have chosen, and neither gas, nor reflux, nor lack of clean stretchy-pants, will keep me from my appointed rounds.  For you, my readers, I do it all for you!

Speaking of which, if you’ll please excuse me, I need to hurry if I’m going to get to breakfast on time…I still haven’t packed my bacon.

-Perry

08/24/12

Why we like organic

Here at hautemealz.com, we’re fans of fresh, locally grown, organic foods.

We love roadside vegetable stands, food fairs, and the farmer’s market.  There are a lot of opinions (some informed, some not so), on organic foods, on how they are more sustainable and better for the environment, how they are more naturally produced and safer from potentially dangerous chemicals and processes, and how they effect the local community…there are many, many arguments. So, why do we stress the importance of eating these foods?

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08/21/12

All-American Open-Faced Hamburgers & Baked Sweet Potato Chips

Here’s a sneak peek at next week!

Dinner 7

All-American Open-Faced Hamburgers & Baked Sweet Potato Chips

All-American Open-Faced Hamburgers

In the late 18th century, to attract German sailors, food stands along the New York harbor offered “steak cooked in the Hamburg style”. Fletcher Davis of Athens, Texas, is believed to have sold what Americans would traditionally consider “hamburgers” at his café in the late 1880s, then brought them to the 1904 St. Louis World’s Fair.

The rest, as they say, is history!

Yield: 2 servings          Active Time: 25 min.   Total Time: 55 min.

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08/18/12

4 Common Cooking Methods Explained

When you’re preparing a dinner from one of our meal plans, or any other recipe, it’s important to understand some basic methods of cooking.

While there are countless techniques, and variations of techniques out there (and more being discovered every day)…here are 4 basic “stove top” techniques that you’re most likely to run into, in one of our recipes…

Grilling
If a recipe calls for something to be grilled, it generally means it should be cooked over an open flame or heat. Grilling can be done by charcoal or gas – on a barbeque for example – or it can be done using a grill of some sort on the burners of your stove. If none of these methods are available, you can often substitute with broiling.


Broiling
Broiling indicates cooking by exposing directly to a heat source such as a flame or element. Most ovens have a “broil” setting, which heats an element at the top of the stove rather than the one at the bottom, which is used for baking or roasting.

When broiling items in the oven, they should normally be placed on the top rack to give them the proper heat exposure.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)


Frying vs Deep Frying
Both frying and deep-frying cook foods with a similar process, but the method is a little different in each case.

Frying can be done over any heat source, such as a stove element or an open flame. Oil or butter is heated and the food is cooked by its heat. The depth of oil can vary from a light sheen, to several inches deep, as long as the food being cooked is not submerged.

Deep frying, on the other hand, also involves oil but in this case the food is completely submerged in the oil. Deep frying is used for foods such as french fries, breaded chicken and doughnuts. It can be dangerous, however, because you’re dealing with boiling oil so proper equipment and safety precautions must be used.

Sauteing
Sauteing involved cooking food quickly in a small amount of fat. It is similar in process to frying, but because of the smaller amount of fat and faster cooking times, it brings out stronger flavors than frying will.

Knowing what is involved with the various cooking methods make it easier to plan when following a recipe. You’ll know what equipment and ingredients you’ll need that are unique to each method.

Any other cooking methods that you’re curious about? Post below, and we’ll get you an answer. Any tips from your own kitchen? Please share ’em!

Of course, if you ever have any questions about any part of a recipe…you know who to ask!

Happy Cooking!

– Chef Perry

08/16/12

Happy Bratwurst Day!

Today is Bratwurst Day!

A bratwurst is a sausage usually composed of seasoned veal, pork or beef. The name is German, derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage.

Here’s a recipe I came up with (and I’m pretty proud of) that incorporates some of my favorite island flavors with a classic tube-steak. The spiral slicing really takes this recipe to the next level!

Some chopped fresh pineapple and red pepper flake would be an awesome sweet/hot topping for this. Next time!

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08/13/12

Tualatin Crawfish Mystery Box Cook-Off!

Wow…what a crazy, amazing weekend!

The Tualatin Crawfish Festival was fantastic! Way too much to get in to one blog post, so I’ll break it down by event, starting with…the Mystery Box Cook-Off, on Friday night.

I was honored to be one of the six Chefs invited to participate in this first annual cook-0ff, and had a chance to share “the stage” with some major talent from the local restaurant community. It was a little intimidating, actually! Luckily, these guys (and gal) were, to a fault, a heap of fun to work and hang out around, and kindly accepted me into their ranks without hesitation.

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08/10/12

The Crawdaddy Cookbook

The Crawdaddy Cookbook is a free gift from hautemealz.com to our friends in the Tualatin Chamber of Commerce, all the attendees of the Tualatin Crawfish Festival, and to all of our fellow lovers of crawdads everwhere!

Click on the cover to download the PDF eBook

Inside, you’ll find a Crawdad F.A.Q., prep, cooking and shelling suggestions, Nutrition information on crawfish, and a bunch of delicious crawdad recipes from right in our own backyard, and around the world. Recipes like…

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