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Linda’s Fancy Food Show Finds

Bacon popular last year and more popular this year — bacon jam, bacon salt, bacon croutons and more.

Skillet Bacon Jam, www.skilletbaconjam.com, Suggested retail price, $14.00 for 11 ounce jar

J&D’s Everything Should Taste like Bacon, www.jdfoods.net,

Nueske’s Cherrywood Smloked bacon without nitrates or nitrites, wwwnueske.com, $9.99 for 12 ounce package.

Korean Flavors are very strong.  Stonewall Kitchen Korean Barbecue Sauce, www.stonewallkitchen.com, $7.95 for 11 ounce bottle.

Robert Rotschild, Korean Barbecue Saucve, www.robertrothschild.com, $9.99 for 12 ounce bottle.

Snacks that taste good and won’t break the calorie bank.

Crispy Greens freeze dried fruits, www.crispygreen.com, $1.49 for single .035 ounce package.

Portion controlled, handmade pasta.  Each nest is 100 calories.  No more guessing about how much pasta to cook.

Pastabilities, www.pastashoppe.com, $4.99 for 12 ounce package.

Pair savory and sweet cookies with red, white or sparkling wine. Cookies and Corks, www.cookiezen.com, $7.95 for 6.92 ounce variety pack, $3.00 for 2.4 ounce single flavor pack.

Popped foods in many forms dominated the show. Mini Pops, made from sorghum grain. www.minipopsinc.com, $2.98 for 3 ounce bag.

Scotch flavored caramel sauce, tangy, sweet with oak barrel flavor. www.happygoatcaramel.com, $20 for 10 ounce jar.

Lucy’s Gluten-free cookies, www.drlucys.com, $4.99 for 5.5 ounce box

Cocomira Bars, gluten free chocolate bars, www.cocomira.com, $9.99 for 6.2 ounce package, $5.49 for 3.7 ounce package

Spiced Sour Cherry Spread, Gracious Gourmet, www.thegraciousgourmet.com, $8.99 for 8.3 ounce jar

479° Popcorn, www.479popcorn.com, $23.00 for case of 12 (0.5 ounce pouches)

Fred Tasker’s Wine Gadgets

  • For $39.95 there’s a two-piece wine chilling carafe. You pour the wine into the carafe as always, then insert a long glass tube into it that’s filled with ice. This chills the wine without diluting it. It’s actually very clever.
  • There’s something new from Riedel, the German wine-glass company. For centuries, purists have insisted you should hold your glass by the stem to keep the heat of your hands from warming the wine. Now Riedel has invented the stemless glass. Go figure. Riedel says the glasses are, quote, “fine-tuned to enhance the pleasure of your favorite wine.” But I think the real reason is they fit better in your dishwasher. Still pretty slick, for about $12 apiece.
  • For $24.95 you can buy a pair of wine necklaces. They’re sturdy straps that go around your neck and hold your wine glass at chest level, leaving both hands free for grabbing all the shrimp from the appetizer table. Great for party-crashers.
  • Also for $24.95 there’s an outdoor picnic wine table about two feet long mounted on a stake you drive into the ground. The table has slots in it to hold two wine glasses, and just enough room for your sandwiches. Great way to create a wine fan’s tete-a-tete for two. And make you wonder how you ever got along without them.

All these can be found in the online wine catalog at wineenthusiast.com.

Jerk-seasoned chicken adds zing to this salad supper

A pair of salads — one with jerk-seasoned chicken, the other with berries — makes a quick, refreshing summer supper.

Jerk seasoning tossed with cooked, boneless, skinless chicken breast meat gives zip to this Caribbean-influenced dinner. Allspice, the fruit of the pimiento tree, is the key ingredient in this Jamaican seasoning blend. True jerk recipes are grilled over pimiento branches.

Seasonal berries garnished with coconut add a sweet counterpoint to the meal, which contains 560 calories per serving with 26 percent of calories from fat.

Read more: http://www.miamiherald.com/2011/07/21/2322583/jerk-seasoned-chicken-adds-zing.html#ixzz1SkjRf5ep

George Farge aka Marie Antoinette

George dressed for show

George’s chef David helps him dress.

George aka Marie Antoinette and Fred Tasker

Bastille Day Celebrations

Fred Tasker’s wine suggestions

IT’S BASTILLE DAY, SO LET’S TALK ABOUT FRENCH WINE.

TO CELEBRATE, YOU SHOULD STOP BY YOUR FAVORITE WINE SHOP ON THE WAY HOME TONIGHT AND BUY A BOTTLE OF BEAUJOLAIS.

BEAUJOLAIS? YOU ASK. BUT IT’S NOT NOVEMBER. IT ISN’T TIME FOR BEAUJOLAIS.

AU CONTRAIRE, MON FRÈRE. TONIGHT’S THE PERFECT TIME.

THE THIRD THURSDAY OF EVERY NOVEMBER IS – AS YOU KNOW IF YOU LISTEN TO THIS PROGRAM REGULARLY – BEAUJOLAIS NOUVEAU DAY, SET BY FRENCH LAW.

BUT THAT’S BEAUJOLAIS NOUVEAU. NOT REAL, REGULAR BEAUJOLAIS.

BEAUJOLAIS NOUVEAU, MADE OF THE JUICY GAMAY GRAPE, IS THE FIRST WINE OF THE FRENCH HARVEST, PICKED IN SEPTEMBER. IT’S QUICKLY CRUSHED, FERMENTED FOR JUST A LITTLE WHILE, BOTTLED AND SNUCK OUT INTO THE WORLD A WEEK BEFORE THE DEADLINE SO IT CAN BE MIRACULOUSLY PUT ON SALE IN LOCAL SHOPS AT 12:01 A.M. ON THAT THURSDAY.

THIS IS TASTY – YOUNG AND FRESH AND VERY FRUITY AND LOW IN TANNIN BUT HIGH IN ACID, SO IT’S REFRESHING AND LIGHT. NOTHING WRONG WITH THAT EXCEPT THAT IT AGES VERY POORLY AND SHOULD BE DRUNK WITHIN SIX MONTHS. IN FACT, THE RULE OF THUMB IS, “BUY BEFORE THANKSGIVING, DRINK BY CHRISTMAS. OR AT LEAST VALENTINE’S DAY.”

BEAUJOLAIS NOUVEAU MAKES UP ONLY ABOUT ONE-THIRD OF ALL THE BEAUJOLAIS.

THE OTHER TWO-THIRDS — REAL, REGULAR BEAUJOLAIS — GETS A FULL, REGULAR FERMENTATION AND AT LEAST A LITTLE BIT OF AGING BEFORE IT’S BOTTLED AND SEND TO U.S. WINE SHOPS IN EARLY SPRING THE FOLLOWING YEAR.  IT CAN AGE FOR A YEAR OR TWO, ALTHOUGH NOT MUCH LONGER.

IT’S ACTUALLY A MUCH BETTER WINE. TRUTH BE TOLD, IT GETS THE BETTER QUALITY GRAPES. IT’S FULLER IN BODY, DEEPER IN ITS JUICY FLAVORS OF TART STRAWBERRIES AND TART CHERRIES. A REALLY NICE WINE FOR ROAST CHICKEN, TURKEY, GOOSE OR EVEN PHEASANT, IF YOU HAPPEN TO HAVE ONE.

ANY BIG WINE SHOP WILL HAVE IT. SO STOP ON YOUR WAY HOME AND GET A BOTTLE AND POP IT OPEN TONIGHT TO CELEBRATE BASTILLE DAY.



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