Blog

Selling Tickets to a Restaurant

According to New York Times article Grant Achatz will be selling tickets to his new Chicago restaurant, Next. Do you think it will work?

Anyone wishing to eat at Next after its scheduled opening in the fall will pay in advance on its Web site. Like airlines, Next will offer cheaper tickets for off-peak hours. A table at 9:30 on a Tuesday night, say, would cost less than one for Saturday at 8. Ticket prices will also vary based on the menu, but will run from $45 to $75 for a five- or six-course meal, according to the site, nextrestaurant.com. (Wine and beverage pairings, bought with the ticket, will begin at $25.)…. to read more log on to the NYTimes: http://www.nytimes.com/2010/05/05/dining/05achatz.html

ALL-AMERICAN POTATO SALAD

ALL-AMERICAN POTATO SALAD
By Linda Gassenheimer
© Dinner in Minutes, All Rights Reserved

I prefer to use red potatoes for this potato salad because they do not need as much sauce to give them flavor.  Russet or baking potatoes will absorb double the sauce to achieve the same flavor.  The potatoes will absorb more of the sauce flavors if you mix them together while they’re still hot.  The potato salad tastes great the second day when the potatoes have absorbed more of the sauce.  Make double and save extra for a second meal.

3/4 pound red potatoes
2 tablespoons white vinegar
2 tablespoons Dijon mustard
2 teaspoons canola oil
2 tablespoons cooking water from potatoes
1/3 cup snipped fresh chives
1/3 cup diced celery
Salt and freshly ground black pepper

Wash potatoes, do not peel and cut into 1/2 to 3/4-inch pieces.  Place in a saucepan and add cold water to cover.  Bring water to a boil and simmer for 10 minutes or until cubes are cooked through.

Mix vinegar, mustard and oil and 2 tablespoons cooking water together in a serving bowl.  Add chives and celery.  Drain potatoes and add to the bowl.  Add salt and pepper to taste.  Toss well making sure potatoes are covered with sauce.  Makes 2 servings.

PUblix and Target altering their seafood supplies

Publix Supermarkets have started a project to rank seafood supplies on sustainablity and to stop buying stocks that don’t meet certain standards over time.

Target took a similar step and announced a project to eliminate all farmed salmon from its fresh, frozen and smoked seafood in stores.

The big question — wild caught, farmed which is better?  It’s true that some farmed salmon is diseased and needs anti-biotics.  But, some wild caught fish are over fished, some farmed fish is properly cared for.

What is your take on what fish to buy?

Hot Dog Heaven

Adrienne Sylver’s book Hot Diggity Dog is a charming, cartoon filled book about the hot dog, it’s multicultural history and what goes with them.  I interviewed her on my WLRN National Public Radio program.  For pod cast go to www.dinerinminutes.com and click the on air icon.

Hot Dog Facts

Adult most popular topping — mustard

Children most popular topping – ketchup

When kids were asked what topping they would use if their Moms weren’t watching — chocolate.

What’s your favorite hot dog topping?

Should the government regulate salt?

We need to reduce our intake of salt, but should the government mandate it?

From recent article for QSR magazine:

With the release of an Institute of Medicine (IOM) report recommending the government regulate the amount of sodium in the nation’s food supply, the restaurant industry says it wants to take action—on its own.

What do you think?

Chef Michelle Bernstein’s Braised Short Ribs of Beef

Cooking Like the Stars a Temple Israel Miami fund raiser for Feeding the Homeless.  Food and chefs were fabulous. It was great fun emceeing all of them.  Celebrity chef Michelle Bernstein’s braised ribs were a amazing.  Here’s her recipe.

Braised Short Rib of Beef
Chef Michelle Bernstein

Serves 4
8 short ribs of beef (1 1/2-inches to 2 inches thick) centner cut, 2-3 bone ribs, trimmed of excess silver skin and fat

Cure
1-5 cups light brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon five spice powder
1 tablespoon powdered ginger
Combine all ingredients for the cure together.  Toss the ribs in the cure, place in the refrigerator over night.

Cooking the Ribs
2 tablespoons canola oil
2 tablespoons carrots, peeled, diced
2 celery ribs, diced
1 Spanish onion, diced
3 garlic cloves, minced
2 tablespoons ginger, peeled and minced
1 jalapeno pepper, cut in half
Zest of 1 orange
1 cup chicken broth
38 ounces veal demi glace
Optional: 1 tablespoon soy sauce and 1 tablespoon brown sugar
Butter to finish

Remove ribs from the cure, do not rinse off.  In a large roasting pan over medium-low heat, sear the ribs on all sides.  Remove ribs from the pan and carefully remove almost all of the oil, keep about 1 tablespoon of oil in the pan.  Add the carrots, celery, onion and garlic and cook until onions are translucent.  Add all other ingredients.  Allow to come to a boil while placing the ribs back in the pan.  Bring liquid back to a boil, cover and place in a 350 degree oven until tender (about 4 hours.)  Check every 30 minutes to make sure the liquid in the pan covers about 2/3 the way up the ribs.  When tender, carefully remove the ribs from the liquid (the bones should fall off.) Skim as much fat off the top as possible.  Simmer the cooking liquid until it is reduced by 1/3.  Taste the sauce, check for salt and spiciness.  Add soy sauce mixture if desired.  Add a little butter to soften the flavor and give sheen.  Serve the rib with some of the sauce spooned on top.

How to Eat the Foods You Love and STILL LOSE WEIGHT

Experts agree: if you want to lose weight and keep it off, forget fad diets–just choose the right portions of the right foods. The Portion Plan offers a simple and practical overview of portion control. The book does more than tell readers about the life-extending benefits of portion control, it shows them with dozens of actual-sized photographs of good and bad portions for the most common foods. Readers can face a world of engorged, oversized portions with assured confidence.
TIPS

PORTION PLAN shows you how to lose weight simply by controlling your portion size:
•    BE PLATE WISE: Food used to be served on a 10 inch plate, but plates have grown 2 inches or more. Learn to corral your calories in a 6-inch bowl or 10-inch plate and you’ll control your waistline at the same time.
•    GET DRINK SAAVY: Save large 12-oz. glasses for water ONLY.
•    AVOID CALORIE CONFUSION: Learn to make wise food choices and balance your plate with lean protein, whole grains, and vegetables. Learn to differentiate between the good, the bad, and the ugly!
•    EYEBALL YOUR PORTIONS: Learn how to eyeball correct-sized portions of meat & poultry, fish & shellfish, dairy, vegetables, and fruit and you can start to make clever food substitutions to suit your own tastes.

Interesting New Drink

Zola Acai – It’s made with stevia – a natural sugar substitute.  Refreshing.  Worth a try.

Visit Vizcaya When in Miami

3251 South Miami Avenue – 305-856-4866

Vizcaya is a Miami treasure — located on the Bay, the Mediterranean style home, magnificent gardens and beautiful views. It was built in 1916 by James Deering.

Evening Under the Stars – Help Preserve Vizcaya at the special event tonight

Tonight – Food, Wine, Music  – exclusive moonlight tours of the main house and gardens and more.

I’ll be hosting the event and the proceeds go to protecting and preserving Vizcaya.

Mike Golic’s Barbecue Blitz Chicken Wrap

DINNER IN MINUTES

ESPN host shares grill favorites

It’s a surprise to find that a former NFL lineman like Mike Golic enjoys cooking for his family. ”I’m a simple cook,” the host of ESPN Radio’s Mike & Mike in the Morning told me in a recent interview. ”I just throw everything on the grill.”

To view this recipe

Tommy Bahama and Van Gogh – what’s in a name?

Just back from a Tommy Bahama Rum tasting and a Van Gogh Vodka lunch.

Loved the Tommy Bahama Sun Rum

My favorite Tommy drink –

Golden Sun and Ginger

2 parts Tommy Bahama Golden Sun Rum and Ginger ale.  In a tall cocktail glass filled with ice add rum and top with ginger ale.  Garnish with a lime wheel.

Loved the Van Gogh Blue Vodka — so smooth it’s best on its own.

James Beard Award Goes to Chef Michael Schwartz

photo displayed all over restaurant – Michael on the farm

Balloons, fireworks and a crowd of well wishers met Chef Michael Schwartz owner of Michael’s Genuine restaurant in Miami when he returned from receiving his James Beard Award for best chef in the south.

It’s a well deserved honor.



Copyright © 2010 Dinner In Minutes. All Rights Reserved.