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The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow
With Lauren Deen, published by Ballentine Books, $28.00

Makes about forty 3/4-inch meatballs

2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank’s Redhot Sauce or any other favorite hot sauce
1 pound ground chicken, preferable thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup brad crumbs
1 teaspoon salt

Preheat oven to 450 degrees.  Drizzle the vegetable oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.  Set aside

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated.  Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.  

Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly.  Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.  The meatballs should be touching one another.

Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through,.  A meat thermometer inserted into the center of a meatball should read 165 degrees.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Serve with Blue Cheese Dressing

Blue Cheese Dressing
Makes 2 cups
3/4 cup sour cream
1/3 cup crumbled blue cheese
1/3 cup milk
1/3 cup mayonnaise
1 teaspoon salt
1 tablespoon red wine vinegar

Place sour cream, blue cheese, milk, mayonnaise, salt and vinegar in a medium bowl and whisk thoroughly until completely combined.  Taste and adjust the seasoning, if desired.

Coq Au Vin
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3-4lb) chicken cuts in 8ths
Kosher salt and freshly ground black pepper
½ lb. carrots cut diagonally in 1 inch pieces
3 stalks celery
1 yellow onion, sliced
1 teaspoon chopped garlic
¼ cup Cognac or good brandy
½ bottle (375ml) good dry red wine such as burgundy or cabernet
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
5 sprigs fresh rosemary
2 tablespoons unsalted butter, at room temperature divided
1 ½ tablespoons all-purpose flour
½ lb. small whole onions (tri-color)
½ lb. whole baby potatoes (tri-color)
½ lb. cremini mushrooms, stems removed and thickly sliced
Preheat oven to 250 degrees.
Heat the olive oil in large Dutch oven. Add the bacon and cook over medium heat for 8-10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, celery, onions, 2 teaspoons salt and 1 teaspoon pepper to the pan and cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the cognac and put the bacon, chicken and any juices that collected on the plate into the pot. Add the wine, chicken stock, rosemary, whole baby onions, whole baby potatoes, thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes, until the chicken is just not pink. Remove from the oven and lace on top of the stove.
Mash 1 tablespoon of butter and flour together and stir into the stew.

Boston Butt Roast with Italian Sausage and Cannellini Beans
1 Boston pork roast/butt
Salt and freshly ground pepper, to taste
¼ cup all-purpose flour
¼ cup olive oil
2 yellow onions cut into ¼ inch dice
2 celery stalks, cut into ¼ inch dice
2 carrots, peeled and cut into ¼ inch dice
4 garlic cloves, minced
1 can San Marsano tomato (12oz)
¼ cup chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons chopped fresh thyme
3 cup chicken broth
4 links Italian sausage
1 cup dry white wine
4 cup soaked cannellini beans
Preheat oven to 275 degrees.
Cut the pork into 3 ½ inch pieces, season with salt and pepper, and dredge in flour.
In a larger braiser over medium heat, warm the olive oil until just smoking. Add the pork and Italian sausage and brown on all sides, 10-12 minutes total. Transfer to a plate.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8-10 minutes. Add the garlic, tomatoes, the ¼ cup parsley and thyme and cook for 1 minute. Stir in the broth, beans, wine and bring mixture to a boil. Return the shanks to the pan cover and transfer to the oven. Cook, turning the pork occasionally, until the meat is fork-tender and almost falls off the bone, 2 ½-3 hours. Transfer the shanks to a platter and cover loosely with aluminum foil.
Skim the fat off the braising liquid, set the pan over medium-high heat and bring to a boil. Simmer until the liquid is thickened, 15-20 minutes. Stir in the cooked beans, mashing some of them into the sauce. Garnish the shanks with parsley and serve immediately with beans and braising juices.

Braised Curry Lamb Shanks
2 tablespoons olive oil
8 lamb shanks
2 onions, halved, thinly sliced
2 garlic cloves, crushed
4 stalks lemongrass
2 teaspoons grated fresh ginger
6 kafir lime leaves
½ teaspoon ground cardamom
1/3 cup korma curry pasted
5 granny smith apples, peeled, cubed
1 ½ cups unsweetened coconut milk
2 cups white wine
2 cups beef stock
1 bunch fresh cilantro leaves (to garnish)
Preheat oven to 275 degrees.
Heat 1 tablespoon of oil in a large sauce pan, with a cover, for later. Brown the lamb, remove from pan. Add all the vegetables, sauté for 3 minutes, then return meat to pan, adding all the liquid and curry, bring to a boil, cover, place in oven for 3 hours. Remove from oven, adjust seasoning, finish with fresh cilantro and serve with favorite sides.

Dinner in Minutes by Linda Gassenheimer

Garlic, sherry and hoisin sauce flavor chicken in this quick Chinese stir-fry. Thoughts of the start of the Chinese New Year next week inspired this quick and easy stir-fry dinner.

The cooking time for the chicken recipe is only 5 minutes. The secret to this quick-cooked dish is cutting the chicken and cucumbers into 1/2-inch pieces. The cucumber gives the dish an intriguing texture and flavor.

Hoisin sauce is a mixture of soybeans, garlic, chile peppers and spices. It can be found in the Asian section of the supermarket. A small amount of dry sherry is called for. You can buy small bottles or splits of sherry at most liquor stores.

Read more here: http://www.miamiherald.com/2012/01/19/2595335/hoisin-flavors-quick-stir-fry.html#storylink=cpy

It’s the time of year in South Florida for strawberry milkshakes made with strawberries right off the farm, ripe tomatoes, crisp fresh lettuce – Tina Borek from Tina’s Pride farm talks about how to get fresh local fruits and veggies every week through the CSA (Consumber Supported Agriculture) along with how to create your own garden, this week on Food News and Views, WLRN 91.3 FM, or streamed live at www.wlrn.org, podcast here at the onair page.

Camille Austin shared these specialty drinks on Food News and Views.  A podcast of the show is available.  Click the on air tab for a link to it.

“Rosé 75″ (a spin on the classic French 75)
1 1/4 oz. Oxley Gin
1/2 oz. Fresh lemon juice
1/2 oz. Simple Syrup
Add all and shake thoroughly

Layer Rosé Champagne on top
(preferably Laurent Perrier Rose)
Garnish with a grapefruit zest.
Glass: Serve in a champagne flute.

“Cointreau Autumn’s Punch”
1 1/2 oz. Cointreau
1/4 oz. Lemon Juice
3 oz. Apple Cider
Pinch of nutmeg
Pinch of cinnamon
Garnish with a cinnamon stick and apple wedges
(serves two, for double or triple the amount, just multiply the quantities)
Glass: serve from a punch bowl, into a highball.

servings 36 pieces; Serving size one piece
ingredients 2 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup butter
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
1 tsp. vanilla
1 cup slivered almonds, toasted
3/4 cup dried Bing cherries, chopped
2/3 cup whole blanched almonds, toasted, for garnish

preparation Butter 9-inch square baking pan; set aside.
In 3-quart saucepan over medium-high heat, stir sugar, milk and butter until butter melts and mixture comes to a full boil. Continue to cook 5 minutes, stirring constantly. Remove from heat; gradually mix in chocolate chips until melted, then mix in marshmallow crème until melted and thoroughly blended. Add vanilla, slivered almonds and cherries and distribute evenly. With rubber spatula, scrape into buttered pan and smooth the top.
Decorate with whole almonds, spacing apart and pressing in lightly, so that fudge can be cut into squares between almonds.  Allow to set in cool place. (This will take 2 to 3 hours.)
Cut fudge into squares or store refrigerated up to 1 week. Bring to room temperature before serving.

MIAMI DADE

Asian Fusion Café
17043 South Dixie Highway
Palmetto Bay, FL 33157
305-278-6888

Broadwaysubs
2022 NE 8 St.
Homestead, FL 33033
305-245-7266

Chop House
300 South Biscayne blvd
Miami, FL 33131-5312
305-938-9000

Le Bouchon du Grove
3430 Main Highway
Miami, FL 33133
305-448-6060

The Dutch
2201 Collins Ave in the W South Beach Hotel
305-938-3111
www.thedutchmiami.com

Edge,steak & Bar
Four Seasons Hotel Miamik
1435 Brickell Ave.
305-381-3015
www.edgerestaurantmiami.com

Mare Nostrum and Lucky Clover Irish Pub
1111 SW First Ave at the Axis building
786-691-2770
www.marenostrumrestaurant.com

Pearl Lounge Nightclub
One Ocean Drive
Miami Beach, FL 33139
305-538-1111
www.pearlmiamibeach.com

Rusty Pelican
3021 Rickenbacker Causeway
Key Biscayne, FL
305-361-3818
www.therustypelican.com

The Dining Room
413 Washington Ave
Miami Beach, FL 33139
(305) 397-8444
www.diningroommiami.com

Fort Lauderdale

East End Brasserie
601 N. Fort Lauderdale Beach Blvd
954-567-8070

Himmarshee Bar & Grill
210 SW 2nd St.
Ft. Lauderdale, Fl 33301
954-524-1818

La Creperie
4589 N. University Dr.
Lauderhill, Fl 33351
954-741-9035

Portia’s
199 East Oakland Park Blvd
Oakland Park, FL
954-616-8197

Tundra Restaurant
1017 E. Las Olas Blvd
Ft. Lauderdale, FL 33301
954-761-2122

Palm Beach County

32 East Restaurant
32 East Atlantic Ave.
Delray Beach, FL 33444
561-276-7868

D’angelo Trattoria
9 SE 7th Ave.
Delray Beach, FL 33483
561-330-1237

I’m Greek Today
11051 Southern Blvd
Royal Palm Beach, FL 33411
561-333-4233

Kapow! Noodle Bar
431 Plaza Real
Boca Raton, FL 33432
561-347-7322

Mimosa
5030 Champion Blvd
Boca Raton, FL 33496
561-997-0027

Palm Beach Grill
340 Royal Poinciana Way
Palm Beach, FL 33480
561-835-1077

Salads Plus
5400 N. Dixie Hwy.
Boca Raton, FL 33487
561-995-5635

Salotto Ristorante & wine Bar
145 NE 4th Ave
Delray Beach, FL 33483
561-266-0311

Que Bueno
6421 SW 8th Street
Miami, FL 33144
305-443-6070

Sparky’s Roadside Barbecue
204 NE 1st Stree
Miami, FL 33132
305-377-2877

The Spaniard Tapas Bar & Café
99 SE Mizner Blvd, Suite 114
Boca Raton, FL 33432
561-347-7000

Thai Bistro
14800 South Military Trail
Delray Baech, FL 33445
561-499-8572

Tin Muffin Café
364 E. Palmetto Park Rd.
Boca Raton, FL 33432
561-392-9446

Vino Wine Bar and Italian Tapas
114 NE 2nd St.
Boca Raton, FL 33432
561-869-0030

Joseph Joseph Garlic Rocker, at amazon.com, Suggested Retail Price $15.00

Taylor Digital Measuring Cup and Scale, at amazon.com, Suggested Retail Price $24.95

Snapi, kitchenhappy.com, Suggested Retail Price $6.95

CaTcher Citrus Reamer,josephjoseph.com Suggested Retail Price $8.00

Microplane Meat Tenderizer, microplane.com Suggested Retail Price $19.95.

Microplane Cheese Plane, microplane.com Suggested Retail Price $14.99.

Food Pod, fusionbrand.com Suggested Retail Price $14.99

Blossom Trivet, spiceratchet.com, Suggested Retail Price $9,99.

Baggy Rack, jokari.com, Suggested Retail Price $7.99

World’s Greatest Potato Masher, amazon.com, Suggested Retail Price $12.89

Wusthof Classic Vegetable Knife, williams-sonoma.com, Suggested Retail Price $149

It’s a light dessert that has the traditional pumpkin pie flavors and that is welcomed at the end of a large meal.  I make it with a sweet pastry crust that is flavored with orange zest.  This is the grated skin of the orange without the white pith.  The crust can be made ahead, baked and frozen.  You can also make the pie with a simple graham cracker crust.  Add some orange zest to it for extra flavor.

The pumpkin mixture is lightened by folding in stiffly beaten egg whites.  For safety, I use pasteurized eggs.  These are whole eggs that can be found in the egg section of the market.    This recipe makes 1 8-inch pie and can be doubled for 2 pies or for one 12-inch pie. Pumpkin Chiffon Pie

Sweet pastry crust (see recipe)

3/4 cup sugar, divided use

2 eggs, separated

3/4 cup canned pumpkin

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon unflavored gelatin (about 1/2 gelatin envelope)

2 tablespoons cold water

1/2 cup whipping cream

1/2 tablespoon honey

Place 1/2 cup sugar, egg yolks, pumpkin, milk, salt and spices into the top of a double boiler and stir until well blended.   Place over boiling water and cook until thickened, stirring constantly, about 5 minutes.  Remove from heat.  Soak gelatin in cold water for 1 minute; stir into hot pumpkin mixture until dissolved.  Cool in refrigerator.  Beat egg whites in an electric mixer until stiff; gradually beat in remaining 1/4 cup sugar until mixture stands in stiff peaks. When pumpkin mixture is cool and begins to thicken, fold in the beaten egg whites.  Pour mixture into baked pie crust. Refrigerate at least 4 hours to set.  Whip cream and honey together until cream is stiff and pipe or dollop onto pie.  The pie can be returned to the refrigerator or served.

Sweet Pastry Crust

This sweet dough is a cookie-type of pastry.  It is easier to handle than regular pie dough.  It can be re-rolled and re-shaped without spoiling the quality and can be frozen raw or after it has been baked in a pie plate.

4 ounces softened butter (1 stick)

1/2 cup sugar

1 teaspoon vanilla extract

Zest from 1 orange

4 egg yolks

2 cups flour

Place butter and sugar in a bowl and cream together.  Add the vanilla and orange zest and mix in thoroughly.  Add the egg yolks, one at a time, to the mixture and blend until the mixture is smooth.Place the flour on a counter top in a circle leaving the center empty. Add the egg mixture to the center hole and draw the flour into the egg mixture and knead with your hands until a dough is formed. Place in a plastic bag and let rest in the refrigerator for at least 1 hour or overnight.

Preheat oven to 375 degrees. Remove dough from refrigerator and place on a floured surface.  Roll out and line the pie plate. Prick the dough with a fork. Place parchment paper or foil in the pie plate and fill it with pie weights, rice or dried beans to weight the pastry down.   Bake for 15 minutes.  Take out of oven and remove the false filling and paper.  Return to the oven and finish baking for 8 to 10 minutes.  It should be a light golden color.

Quick – easy dinners packed with flavor and made in minutes.  Try the Chinese Braised Shrimp, Indian-Spiced Chicken, Southwestern Honey Glazed Pork or a comforting Spaghetti Bolognese.

The recipes are based on ingredients you can pick up at the Supermarket and assemble in minutes at home.

To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org. Or, go to your local book shop.

Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish. Veal cutlets only take 2 or 3 minutes to cook. They will continue to cook in their own heat once removed from the skillet. Just one ounce of cheese helps to make a very light, flavorful sauce.

Use a skillet that just fits the veal in one layer. If the skillet is too large the sauce will run dry. If your skillet is too small, cook the veal in batches so that the pieces are only in one layer. This meal contains 602 calories with 23 percent of calories from fat.

Complete recipe at www.miamiherald.com, search gassenheimer

IF YOU EVER WANT TO TAKE A GOOD, LONG, DRIVING WINE TOUR, A PERFECT PLACE TO DO IT IS SPAIN. THE COUNTRYSIDE IS BEAUTIFUL, THE WINEMAKERS ARE FRIENDLY AND THE VARIETY OF WINES IS HUGE.

YOU COULD FLY INTO BARCELONA AND, WITHIN AN HOUR’S DRIVE, BE IN THE PENEDES REGION. HERE IS THE FAMOUS, 200-YEAR-OLD TORRES WINERY – HOME OF SANGRE DE TORO WINE AND MAYBE THE FANCIEST PUBLIC WINE TOUR IN THE WORLD. THE PENEDES IS ALSO THE HOME OF CAVA, THE SPANISH SPARKLING WINE YOU FIND IN GROCERY STORES WITH THE BIG, STURDY BUBBLES AND THE FRIENDLY PRICES.

A FEW HOURS SOUTHEAST AND YOU’RE IN SPAN’S BEST-KNOWN WINE REGION, RIOJA, WHERE THEY MAKE WONDERFUL RED WINES FROM THE TEMPRANILLO GRAPE.

TURN WEST AND YOU’RE IN RIBERA DEL DUERO, HOME TO THE ICON OF SPANISH WINE, VEGA SICILIA. A BLEND OF TEMPRANILLO, CABERNET SAUVIGNON, MERLOT AND MALBEC FAMOUS FOR ITS LONG-AGING POTENTIAL – AND ITS PRICE, OFTEN $300 A BOTTLE OR MORE. GIVE IT 10 YEARS MORE OF AGING AND IT’S A TRULY FABULOUS WINE.

IN THE FAR SOUTHWESTERN CORNER OF SPAIN IS THE REGION OF JEREZ, HOME TO SPAIN’S FAMOUS SHERRY WINES.  THE GRAPES ARE GROWN IN SCORCHING HEAT AND AGED IN BARRELS PURPOSELY LEFT OUT IN THE SUN SO THE WITH AGES INTO TAWNY PERFECTION, RANGING FROM LIGHT, SUPERDRY FINO SHERRIES TO ULTRASWEET CREAM SHERRIES.

BACK ON THE MEDITERRANEAN COAST YOU COME TO VALENCIA, HOME TO VALENCIA ORANGES AND BIRTHPLACE TO PAELLA. AND THE PERFECT WINE FOR PAELLA IS SANGRIA, IN WHICH THOSE JUICY ORANGES ARE USED TO CUT THE POWER OF HUGE RED WINES MADE POWERFUL FROM THE HOT SPANISH SUN.

A HUNDRED MORE GREAT WINES COME FROM SPAIN – TOO MANY TO MENTION. YOU’LL JUST HAVE TO SET ASIDE ABOUT A MONTH, RENT A CAR AND GET STARTED.

Join me on twitter by going to @fredtaskermiami.

Meatloaf, well-seasoned and served with a tomato-mushroom sauce,
makes a delicious entree. Complete the meal with a side dish of Spicy
Lentils plus a lettuce or spinach salad.

When buying the meat,
make sure the package says ground white-meat turkey, not just ground
turkey, which has more fat. Baking the loaves on a sheet pan instead of a
loaf pan allows the hot air to circulate around them, and they cook
faster.

Lentils are rich in minerals, and contain more protein
than other dried beans. I like them because they don’t need soaking and
cook in about 30 minutes.

We all had lots of fun.  The weather was perfect and the palm trees were swaying for this year’s Conchtoberfest at Hawks Cay Marina on duck Key. I assisted Hawks Cay Chef Gerald in a cooking demo, signed books and judged the conch-cook off.

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations I tasted on a cruise.

With a restaurant named after him on the Oceania Marina, he told me that he wanted to serve bistro-style food.

“I like to return to classic French-bistro style food that is hard to find now, — good food, fresh ingredients.”

All you need is a little rice to go with his one-pot recipe. Simply heat a package of microwave brown rice according to package instructions. Measure out 1 1/2 cups rice (reserve the rest for another use), and mix in 2 teaspoons olive oil and salt and pepper to taste. Divide it into two servings.

San Marzano tomatoes are Jacque’s first choice in this recipe, but plum tomatoes work well. I’ve adapted his recipe for a taste of his French cruise cuisine at home.

This meal contains 542 calories with 29 percent of calories from fat.

Fred Tasker’s wine suggestion: A light, crisp pinot grigio would go nicely.

                             SIDE DISH

                             NUTRITIONAL ANALYSIS 

     Click here to view this recipe

RESTAURANTS MENTIONED ON LINDA’S FOOD NEWS AND VIEWS PROGRAM –

MIAMI DADE

Alma Mexicana
1644  Washington Ave.
Miami Beach, FL
305-695-0880

Cevishery with live Peruvian music
440 Espanola Way, Miami Beach
305-532-6620

City Hall restaurant
2004 Biscayne Boulevard in Miami,
www.cityhalltherestaurant.com (305) 764-3130

Crescendo Japanese Blues Lounge
2201 Biscayne Blvd
Miami, FL
305-967-8176

Egg and Dart
Greek Restaurant
4029 North Miami Ave., Miami Design District
7876-431-1022

Hosteria Romana
429 Espanola Way
Miami, fL 33139
305-532-4299

Kane Steak House
431 Washington Ave.
South Beach

OYE Cuban Grill
11327 South Dixie Highway, Pinecrest
786-249-4001, www.oyecubangrill.com

Mandolin
4314 Northeast 2nd Ave.
Miami, FL
305-576-6066

Mister Collins
ONE Bal Harbour Resort & Spa
10295 Collins Avenue, Bal Harbour
305-455-5460, www.ONELuxuryHotels.com

Sonesta Hotel
McFarland
Coconut Grove

Trio on the Bay
1601 79th St. Cswy
North Bay Village, FL
305-866-1234

Vic & Angelo’s Coal Oven Enoteca
150 Ocean Drive, South Beach
305-531-0911

BROWARD

B’stro on the Beach
B Ocean Fort Lauderdale
954-564-1000, www.bopceanfortlauderdale.com

By Word of Mouth
3200 Northeast 12th Ave.
Oakland Park, FL
954-564-3663

Café Jamm
2364 N. Federal Hwy
Ft. Lauderdale

Dapur Asian Tapas and Lounge
1620 N. Federal Hwy
Ft. Lauderdale, FL
954-709-1092

King’s Head Pub
2692 North University Dr.
Sunrise, FL
954-572-5933

Lychee Garden
680 e. Hallandale Beach Blvd.
Hallandale, FL
954-457-5900

M Bar, Jack Mancini
1301 E. Las Olas Blvd
Ft. Lauderdale

Mai Kai
3599 North Federal Hwy
Ft. Lauderdale, Fl
954-563-3272

My Big Fat Greek Restaurant
3445 Griffin Road
Ft. Lauderdale, FL
954-961-1502

Palace Indian Restaurant
11422 Hwy 84
Davie, FL
954-370-4750

Pepperoni Grill
9174 Wiles Rd
Coral Springs, FL
954-345-1604

Saigon Cuisine
1394 N. State Road 7
Margate, FL
954-975-2426

SEA, Tony Sindaco
235 E. Commercial Blvd
Lauderdale-by-the-Sea

Tatiana’s
1710 E. Hallandale Beach Blvd
Hallandale, FL
954-454-1222
www.fltatianarestaurant.com

Whole Enchilada
4115 North Federal Hwy
Ft. Lauderdale, FL
954-561-4040

PALM BEACH

The Living Room
1709 N. Congress Ave.
Boynton Beach, FL

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.

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 dressed for show

George’s chef David helps him dress.

George aka Marie Antoinette and Fred Tasker

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.