A Cookbook For Those With Food Allergies

I am so excited to announce that a new cookbook is in the works to fill a need within the community of people who have some very special dietary needs. While I was aware that some small number of individuals had food allergies to things like peanuts and shellfish, it was not a topic that was really on my radar.

That changed when my daughter’s migraine headaches in high school were linked to food allergies for wheat and corn. She had been suffering to the point of having to be hospitalized with migraines, and we were having every neurological test known to medical science run to figure out the cause. Out of the blue, an acquaintance of my wife’s asked if we had ever tested Molly for food allergies—WOW—what a revelation.

Since she eliminated gluten and corn from her diet, the headaches have vanished. Needless to say, people with special dietary needs jumped to the forefront of my thinking. I share all of this with you because as I read about this subject I am discovering that people affected by ADD, Hyperactivity Disorder and Autism Spectrum along with Celiac Disease and gluten sensitivity can all be affected positively with a change in diet.

Faye Elahi, M.S., M. A. holds Masters Degrees in Nutrition, Child Psychology and Mass Communications. Her Nutrition Practice in the north Dallas area has been well known since 1989 and her work has been documented and published by such organizations as ADA.

Her new cookbook, Ready, Set, Eat is based on 20 years of observation and data collection. She addresses what we need to know about the Western diet, toxins that surround us, and their combined effects on health. She offers step-by-step techniques that have helped her clients manage challenging diets free of gluten, casein, lactose, yeast and food allergens with tips on how to feed a picky eater. With everyday recipes covering breads to ice cream, you're sure to find just what you're looking for. Recipes include brownies, flaky buttermilk biscuits, chicken potato salad, and lasagna - all free of food allergens. The book has an easy to follow format which puts together a 4-week menu with full-color photos which should be motivation to anyone to try the Nutrition Foundation Program.

Look for this new book Ready, Set, Eat on book store shelves later in the fall—or reserve a copy through Faye’s website—www.specialneedsnutrition.com

A Thought--Gulf Oil Spill and Our Seafood Supply

Last week I posted a blog on grilling shrimp, which by the way turned out great. As I read the article recommended here I had just completed reading another report on why China prices have begun to rise dramatically. It is amazing how an event a continent away can affect the small world we live in today.

None of us yet know the implicaitons of the BP Oil Spill in the Gulf; however the folks living along the Gulf Coast in LA, MS, AL and FL can tell you how it is affecting their lives and incomes. Of course this blog is about food so I hope you will appreciate the story attached--I purposely didn't suggest you "enjoy" the story because it is a tough read but a necessary one.

I would love to hear your thoughts on this.

http://eatocracy.cnn.com/2010/07/28/dishes-at-risk-cooking-on-the-gulf-coast/

Junior League of Tampa Culinary Collection

Because Robin and I enjoy trying recipes from this series of books I am loving their blog--giving me inside scoop on the recipes. I think we will try this taco salad tomorrow night.

http://jltcookbooks.wordpress.com/2010/07/27/tot-taco-salad/

The College Community

With the end of July both college freshman as well as upper class returnee’s will begin planning for the return to campus life. For those in the Greek system that usually is about a week prior to registration. No matter what part of the college community you are involved with it will include food and money.

One “must have” dorm or apartment item for the fall is College Cooking with Julie. This is a cookbook written by a college student at the end of her undergraduate program—it is a virtual survivor’s guide to food for college kids on a budget and with limited kitchen facilities.

Julie Hoffman wrote the book after watching friends at Auburn University burn through their money each month by overspending on junk food with little thought about how they would eat the rest of the month. So if you are going back to school, or just going for the first time, do yourself a favor and join Julie’s community of healthy and frugal college cuisine.

Emily's Grilled Shrimp

Out of the blue last week, my daughter, Emily, a real food lover (you would never guess by looking at her--yes that is Emily on the left), called to suggest we grill shrimp. Great idea, but I have never grilled shrimp before.

However, being a Dad who can’t deny his “sweet” daughters’ reasonable requests, I agreed. Now, all I had to do was find shrimp recipes for the grill. With bookshelves bursting of cookbooks, this wasn’t a difficult task; the difficult part is choosing which recipe to try!

Here is a list of recipes we put together along with advice from our Editorial Director and friend, Mary Cummings. I think we are going with either the Spice Rubbed Shrimp Kabobs from Capture the Coast or the Tequila and Lime Juice marinade from da Cajun Critter

I’ll tell you after we try these out—I might even do a batch of each. One thing for sure is that if its a recipe in a community cookbook that recipe will be a good one because it was submitted by someone who cares.
Please let me know if you try one of these or if you have a favorite to share

Closed on Tuesdays: A grilled, summery version of curried shrimp, "Shrimp with Coconut-Pineapple Curry".

da cajun critter: A tequila and lime juice marinade, plus a pairing summer veggies and pineapple on the kabobs for grilling makes "Shrimp Kabobs" a must for summer.

Fiesta Seafood Cookbook: A go-to source for grilled shrimp, from "Chilled Gazpacho with Ginger-Lime Marinated Shrimp" and "Grecian Shrimp Salad" to "Chipotle Shrimp" and "Grilled Gulf Shrimp with Black Bean Cakes and Roasted Red Pepper Caulis."

Treasures from the Bend: "Fiesta Shrimp" a great medley of shrimp, fresh corn, cheese and seasonings frilled in foil over hot coals.

Cincinnati Seasoned: A marinade of chilies, orange, lime and pineapple juices and seasonings spark this "Caribbean-Spiced Grilled Shrimp."

Orange County Fare: Spicy "Lime-Garlic Shrimp" paired with an extra easy "Mango Mint Salsa" and "Grilled Shell-On Salted Shrimp" make easy, delicious outdoor eating.

Capture the Coast: Just off the press, the latest in the "Culinary Collection" from the Junior League of Tampa: "Spice-Rubbed Shrimp Kebabs" eliminate the need to marinate ahead while giving the shrimp a real kick of flavor.

Beyond Community Cookbooks

Many of you might not know it, but in addition to our community cookbooks, Favorite Recipes Press produces many commercial books, as well. FRP has produced books for Publix Supermarkets, Kroger, Central Market, Mohegan Sun Resort, LuBerge D’Lac Resort and Casino, and The Melting Pot Fondue Restaurants. Many of these entities develop books to build their brand, and, in some cases, support a non-profit.

One very interesting cookbook which we had the pleasure of producing last year was Southeast Asian Flavors by Robert Danhi. Robert is a distinguished and Award Winning Chef who teaches Southeast Asian cooking and travels extensively to Southeast Asia regularly.

Robert’s love of this cuisine was developed after he met his wife Estrellita Leong while taking classes at El Camino Community College in Los Angeles. After taking a trip to her homeland in Malaysia, Robert’s passion for all things Southeast Asian exploded. One of Robert’s main objectives in his Southeast Asian Flavors was to demystify Southeast Asian cuisine for home cooks.
This gorgeous, 400 page coffee table cookbook takes the reader on a cooking adventure through Thailand, Vietnam, Malaysia and Singapore. It is loaded with beautiful photographs of both the food and the culture.

Chef Danhi was recently featured in Fine Cooking magazine where they highlighted his Tea-Smoked Duck. Southeast Asian Flavors will motivate and inspire you to try exotic dishes and flavors that you never dreamed of. Chef Danhi not only shares great recipes, but teaches us how and why ingredients work together—this is as great a read as it is a cookbook.

Navigating the waters of distribution

One of the most frequently asked questions we hear is, “What are you going to do to sell my book?” The answer is always the same, “If you are looking for anyone other than yourself to sell your book, then you shouldn’t publish.” In fact, FRP does offer a distribution service into chain and gift stores, but those entities only order based on demand. Demand is generated through marketing efforts put forth by you. No one is going to care more about your book than you do.

The two biggest reasons that authors self-publish are to retain control and to maximize profits. One of our most successful publishers has several “trade published” books on the market, but she has told us repeatedly that the titles she self-publishes are the most profitable. Here is an article we published on working with distributors—I hope if clarifies some questions you might have on how books are sold.



Navigating the waters of distribution

A New Hamwich

When FRP decided to develop a cookbook promoting "community" cookbooks through the development of a compilation book (recipes submitted from "community" cookbooks throughout the US), we received a great response. The recipes poured in and the decision regarding which recipes to include became a tough one.

One recipe that did make it into the Recipes Worth Sharing came from the Junior League of Tampa's Gasparilla Cookbook. The Hamwich, a very simple open-faced ham sandwich, was THE recipe that QVC's David Venable of In the Kitchen with David fell in love with. His promotion of this recipe has helped sell over 40,000 copies of Recipes Worth Sharing.

In the process we know that the buyers of this title were exposed to over 100 community cookbooks as the readers no doubt perused their new books for other gems. For a history of the Hamwich check out this story from the Junior League of Tampa, plus get the new and improved Hamwich recipe featured in their newest title, Capture the Coast.

The Enduring Cookbook

When I began writing my own blog, one thought occurred to me that is a bit bothersome. Would my blog simply be perceived as a “sales” gimmick? That was certainly not the motivation or the objective, but yet, it is a self-serving mechanism since I am in the custom publishing industry.

The following article that appeared in the Chicago Tribune is one I particularly want to share because it espouses many of my sentiments, but the message comes from experts outside of FRP, Inc. I hope you enjoy it as much as I did.

Cookbooks: Ever popular

While all of the recent press about the Gulf Coast has been about the oil spill (and I agree that this is one of the worst tragedies of my lifetime), it is nice to think about something positive in the Gulf. The Henderson Park Inn just released Exceptional Tastes—Tales and Recipes

If you have ever visited the Emerald Coast—Orange Beach, AL east to St. George Island—and especially the Destin area, you have experienced first-hand natural beauty that is indescribable. Robin and I first vacationed in Destin during the summer of 1987. We flew into Pensacola and stayed one night with my Aunt Sissy in Pensacola Beach before driving east to meet up with neighbors on Holiday Isle in Destin.

The breathtaking view when we saw the sugar white beaches and emerald green waters for the first time remains vividly in my mind. While we didn’t particularly care for the condo we rented on our first trip, we did find a jewel of a place farther east called Hidden Dunes. We have been back to stay at Hidden Dunes every year since 1987 and still love it just as much today as we did then.

There is so much to see and do in the area as is evidenced by the fact that in all of the years vacationing in the area I had never visited Henderson Park Inn until last October when my friend Tim Creehan had re-opened his Beachwalk Café at the Henderson Park Inn. My family and I enjoyed a great meal and wonderful service, but moreover, loved the quaintness of the Inn itself. Tim and I began to discuss a book and before you know it, we had a meeting set up with Shannon Howell, the Manager of the property.

The objective of the Inn was to preserve the history of the building along with showcasing the great food at the Café. Shannon realized that this book would be a great branding tool for the Inn while serving the need of offering a high quality souvenir to guests of the Inn and the Restaurant. This beautiful volume captures the “essence” of the gulf coast through photographs and stories of the area along with the photos of the fresh seafood. The book is broken up into chapters such as "Breakfast on the Beach", "Beachside Picnics", "Sunset Toasts", "Starlit Dinners" and "Sweet Evenings".

Every recipe and food photo is mouthwatering and the scenic photos simply make you want to visit. Never do Robin and I feel that we eat as well as we do along the Gulf—while The Beachwalk Café was already one of our favorites in its former location, we now have it on our list at the Henderson Park Inn.

For everyone in Alabama, Tennessee, Mississippi, Georgia and Louisiana who already vacation along the Emerald Coast this is a must have for your shelves and will make you yearn for a “beautiful gulf break” regularly. If you’ve never visited the area you should pick up a copy to serve as motivation for visiting paradise.

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Summer Salads

I don’t know about you but when we are experiencing temperatures in the mid to upper 90’s, like today, my appetite for a big meal is melted away. Robin and I enjoy making a chef’s salad during days like this topped with chicken, shrimp, steak or other left over meat such as Pork Chop or Pork Roast.

I often go by one of our local groceries and pick up a rotisserie chicken, if we don’t have leftover’s, and use it to top the salad. Robin makes me some homemade Thousand Island Dressing and I am “good-to-go”. I like her recipe because it isn’t as sweet as most—I will say that O’Charley’s Thousand Island dressing is almost as good.

Here are a few other delicious salad ideas:

EveryDay Feasts: "Sweet Corn and Pepper Salad" uses farm-fresh veggies and cilantro lime vinaigrette.

Simply Sarasota: "Sarasota Summer Salad" combines a due of both lettuces and fruit for this summer cooler.

Orange County Fare: As expected the West Coast--where it's summer all year-- loves salads. Try "Arugula and Steak Salad" when grilling steaks or "Snowball Salad" for a frosty cool-off.



Southern On Occasion: Garden-ripe tomatoes in "Layered Tomato and Mozzarella Salad" make a perfect summer salad.

A Peak at the Springs: A Colorado take on a summer favorite, "Grilled Watermelon and Jicama Salad."





The Vintner's Table: Try "Bulgar Salad with Summer Vegetables" while you sip Chardonnay.





Cincinnati Seasoned: A great "Fresh Italian Vinaigrette" with garden-fresh herbs for all your summer salads.






Recipes Worth Sharing: Summer means fresh peaches for "Grilled Chicken and Peach Salad."






Dave’s Favorite Thousand Island Dressing

2 cups mayonnaise
1/4 – 1/3 cup ketchup
scant ¼ cup sweet or dill pickle relish
1-3 teaspoons vinegar

Start by whisking slightly over ½ of each ingredient into the mayonnaise. Continue adding ingredients until you like the taste. The key is balancing the sweet ingredients with the tart ingredients, which will vary with the brand of ketchup, type of relish and type of vinegar you use. This dressing is so much better than the overly sweet commercial dressing!

To lower fat and add more tang, try substituting Greek or regular yogurt for part of the mayonnaise.

Great over cooked vegetables, like broccoli, too.

What's your favorite summer salad and dressing?

Another Florida Success Story, A THYME TO CELEBRATE

The Junior League of Tallahassee is a long time believer of funding their community projects through the proceeds of their cookbook sales. This League had not published a new cookbook since 1988 when Thymes Remembered was launched. Thymes Rembered sold approximately 50,000 copies over 4 printings and raised over $500,000 for the League’s many community projects.

Tallahassee, a classic “southern” city, home to a major University and the Capital City of Florida is inundated with events where food quickly becomes a focal point. It’s no wonder that the ladies of the Junior League of Tallahassee know how to cook and throw a party. Here is what the League has to say about their new title A Thyme to Celebrate:

"A Thyme to Celebrate, Junior League of Tallahassee’s second cookbook was published in October 2009. It was designed to reflect the diversity of the southern community of Tallahassee. Already a kitchen staple like its predecessor, the beautifully hardbound cookbook features a forward and recipe by Celebrity Chef Art Smith, recipes from notable Tallahasseeans and some of our favorite restaurants, culinary tips, recipe nutritional information and little-known Tallahassee tidbits. In order to raise funds to pay for the cookbook, several factors were involved, including a sponsorship drive, pre-sales campaign, a Taste and Toast Launch Party held in September 2009, community partnerships and retail placement.

As we begin our 2010-2011 League year, we are “Tickled Pink” to announce that within a few months of the book’s publication, more than 4,000 books sold, and thus we have paid off the cookbook! Now, all of the proceeds go straight into funding projects benefiting children and families in the Tallahassee area. The ongoing goal for this year is to continue to increase the sales of our cookbook both at the local and regional level. By cultivating the relationships with our current community and retail partners and garnering new ones, advertising in regional and national publications and having a presence at local events, we are already well on our way to depleting our inventory and ordering more books to print. A Thyme to Celebrate is more than just a cookbook; it is valuable tool to making real changes in our community—helping others never tasted so good!

A perfect addition to your own collection, or an ideal gift for holidays, weddings and birthdays, cookbooks can be purchased directly through the League office by calling 850-224-9161 or visiting www.jltallahassee.org.

Tickled Pink
1 (12-ounce) bottle lemon-flavored beer
1 (12-ounce) can frozen pink lemonade concentrate, thawed
1 cup vodka
Crushed ice
4 lime wedges

Mix the beer, lemonade concentrate and vodka in a bowl. Fill a blender container halfway with crushed ice and add one-half of the beer mixture. Process until slushy. Pour into a serving pitcher. Repeat with the remaining beer mixture and crushed ice. Pour into glasses and garnish each with a lime wedge. Serves 4.

Recipe found on page 163 of A Thyme to Celebrate "

Remember, when you buy a true “community” cookbook you not only get a great value for your money, but you are also helping others in need. The profits from every Junior League cookbook sold support worthwhile projects within the community—volunteerism and generosity of spirit is something that sets the US apart from all other societies.

Award Winning Excellenc Attained

Yesterday I featured Stephanie Savors the Moment as a blog post. To share a bit more about the history of this great title here is a bit of background.

In 2000, FRP had the privilege of publishing Savor the Moment by the Junior League of Boca Raton.  This League had been discussing the publication for at least 5 years prior to the actual publication.  They knew what they wanted but pulling if off would take hard work and real leadership.

To the forefront stepped Cindy Krebsbach.  Cindy was a dynamo who does not know the meaning of "can't".  This group of women decided early on that they wanted to create an award winning book and they kept that vision in front of them with every decision they made along the way.  I am happy to say that the book did win an array of awards as is chronicled in the articles you will read later.  Savor the Moment is the first self-published book to win a James Beard Foundation Award.

After 10 years of continuous print sales, the book remans a top seller in the community of Boca Raton, FL.  I hope you enjoy the memories the individuals who worked to develop Savor the Moment have to share.

Stephanie Savors the Moment

One of the cleverest marketing ideas I’ve run across lately is being executed in Boca Raton, FL by the Junior League.  If you saw the delightful movie “Julie and Julia,” you will quickly get the idea.  A food enthusiast and member of the Junior League of Boca Raton is cooking each recipe from Savor the Moment and writing a blog on each experience.  Check out her kitchen adventures at "Stephanie Savors the Moment"

Stephanie shared in a recent email exchange with me the following powerful testimony to the greatness of this 10 year old masterpiece, "It has been such a great experience, even further reinforcing what a fabulous book "Savor the Moment" truly is. It's also a testament to what can be accomplished when the fabulous ladies of the Junior League of Boca Raton put their minds to something. Probably the biggest revelation about STM so far has been all the wonderful recipes that can go from "everyday to entertaining" and are very user-friendly to make! I had previously thought of STM as having dishes that were mostly just for entertaining that were time and skill intensive but that is not necessarily the case - there's definitely something for everyone."

CONGRATULATIONS JL of Boca Raton on 10 years of supporting your community through the proceeds raised through the sale of Savor the Moment.

A Sidebar Blog

The central focus of my blog is devoted to the impact that community cookbooks have on our nation. While I don’t want to lose that focus, occasionally, a topic will pop up that I feel passionate about sharing.

 Approximately 5-6 years ago, I met a local Nashville photographer by the name of John Guider.  When I met John for the first time he had just completed the first leg of a remarkable journey.  John’s initial adventure of paddling the Mississippi River was more of an adventure and personal challenge than anything else.  However, it has turned into a passion and mission to bring attention to our waterways, wetlands, and natural wonders.

 Since that first trip, John returned to the River three times to complete the entire journey in stages of north to south.  His impressions and details of the trip are chronicled in his book, The River Inside, and can also be seen in traveling exhibit, The River Inside, currently open in Helena, AR.  To see more about John's adventures, click here.

 

 

 John is currently on the water as he canoes The Great Loop again to draw attention and promote our natural resources.  With the devastation in the Gulf due to the oil spill I would recommend a purchase of The River Inside as a daily reminder of our great natural resources and to give a perspective that may cause us to treasure nature above money.

PRESERVING NORTH AMERICAN WATERWAYS AND WETLANDS

When most hear of Ducks Unlimited, they think first and foremost - Duck Hunters. While they are not wrong, they are not exactly right either.  Ducks Unlimited is a non-profit organization composed of primarily duck hunters, but also individuals who believe in the preservation of our waterways and wetlands. The mission of Ducks Unlimited is nature preservation.

In 1982, FRP began a relationship with Ducks Unlimited to produce a series of cookbooks with the proceeds going to support the mission of DU.  The series was highly successful and over 100,000 copies of the books were marketed and sold.  FRP is delighted to once again be working with Ducks Unlimited, the world’s leader in wetlands and waterfowl conservation.  This organization is responsible for the conservation of over 12 million acres in North America alone.  The Hunter’s Table is the ultimate cookbook for outdoor enthusiasts.  It contains a range of wild game and fish cuisine that’s as adventurous and exciting as hunting itself.  In addition to all types of game and freshwater fish recipes, the book features artwork from award winning wildlife artists as well as sumptuous food photography.  The recipes were collected from culinary professionals, wild game enthusiasts, and many of the recipes were award winners from a cooking contest.

 

This beautiful, hard cover compilation of recipes from culinary professionals, serious amateur cooks and wild game enthusiasts was released in late May to an eager audience.

 

See the comments below from some of the delighted owners of The Hunters Table:

My new favorite book!

Austin H., Port St. Joe, FL

For those that love to dream big and eat well.  The art feeds the dreams and the recipes feed need to eat well. Well Done. Thank you.
David B. Lake Tahoe Nevada

Can't wait to go hunting this fall to try some of the exciting recipes, they look awesome.  Todd K., Oshkosh, WI

 

“The book is excellent. I like the recipes and don't think they will be too difficult to make…” 

Joseph Palmiotto [jpalmiotto13021@yahoo.com]

“I wanted to let you know that I was really impressed with your book.  Excellent book with remarkable artwork and a vast amount of wonderful recipes!"

Bo W., Orange Park, FL

“The Hunters Table Cookbook is wonderful - Given to my husband for Father's Day from our kids.  My husband does ALL the cooking so he really enjoyed and has already made a meal for us!!  Thank you from the hunting family of Charlene M. St. Paul, Missouri”

"I've been looking all over for a good duck recipe book. It wasn't until I found The Hunter's Table that I finally got one. It's well worth the money and has some amazing recipes... “

Matthew B., Oran, Mo 63771

 

“Having acquired several other 'game' cookbooks in the past and being disappointed, I was surprised with the quality of the layout and the way the art and additional info has been integrated in this book.  There is lots of intriguing waterfowl recipes and I'm excited to work through them.  I'm actually using one tonight!”
Brian Schwind, USDA Forest Service

 "This book contains everything for the duck hunter who loves wild table fare"

Scott H., Edmond, OK

 

“Awesome book with lots of great recipes.  The art work is amazing.  First class publication; truly worth the money!”  Many thanks. 

Jorge W., Houston, TX

“Impressive book, great recipes.  It has become a coffee table book looked at by all.”  Dale A., Davidsonville, Md.

The Hunter’s Table was the #1 seller at the recent Dallas Gift Market. It is a great value and  a classic example of a “community “ cookbook raising money for a worthy cause—in this case the community is not geographic but rather those with a common interest and passion.

Potato Salad Rounds Out the Menu

As I arrived at work this morning I greeted my assistant and inquired as to her family plans over the 4^th of July weekend.  Her response was, “eat a lot of food just like everyone else". Isn’t it amazing how important food is in our lives?  Stephen Fries recently challenged readers in his blog to mention a holiday gathering or special occasion that didn’t involve food. Interesting responses with the same message—can’t think of one.

Obviously, the Kempf 4^th of July menu could have gone in a completely different direction, but tradition is an important part of our lives, and cooking out and eating summer dishes is a part of that tradition. It also doesn’t hurt that my wife is one of the best cooks ever and her signature slaw and potato salad dishes are among my favorites.

Earlier in the week, I shared her cole slaw recipe along with others from various community cookbooks.  Today, I share her potato salad recipe, as well.  If you try it, I would love to hear from you regarding your opinion OR if you have a recipe to share I would love that as well.

Potato Salad

5-6 medium potatoes, boiled until just tender, cooled, peeled, and chunked

5 hard-boiled eggs, chopped

½+ cup celery, chopped fine

½+ cup sweet onion, chopped fine

1/3 cup to ½ cup chopped pickles, dill or sweet or a combination

 

Dressing should be strongly flavored

2 cups mayonnaise or any combo of mayo, sour cream, or Greek yogurt

1+ teaspoon dry mustard

1+ teaspoon prepared mustard of choice

Salt and Pepper to taste, fairly strong

2-3 tablespoons vinegar; or combo of vinegar and pickle juice, to taste.

 

Cook potatoes, cool, chill, peel, and chop into ½” chunks.

Add hard-boiled eggs, celery, onions, and pickles, stir to combine.

Add half the dressing; mix thoroughly.  Taste and adjust flavor of remaining dressing. Continue adding dressing until desired consistency is reached. 

 

Add sprinkle of paprika to top and garnish with parsley.  Enjoy!

  

 Need inspiration for your own potato salad this weekend?  Read on!

 

We go to Annapolis, Maryland's A Thyme to Entertain  for an easy "Potato Salad" combining baby red potatoes with sugar snap peas--FABULOUS.

 

Dallas Dish takes advantage of the variety of potatoes available with "Oven-Roasted Four-Potato Salad." 

 

Pull Up a Chair serves up a "Potato Salad" sparked by Italian salad dressing.

 

My Mama Made That duo of potato salads, "Creamy Roasted Potato Salad" and a no-mayonnaise "Picnic Potato Salad."

 

All the Wright Stuff  Patsy Wright suggests a fabulous "Red Potato Salad" with a garlicky sour cream- Dijon dressing.

No matter what your personal 4^th of July menu consists of I wish you a Happy Independence Day and ask you to take a few minutes as you enjoy friends, family and good food to take a few minutes and reflect on our nation’s freedom and greatness. God Bless America!

Green Beans, the Menu Continues

So far our 4^th of July menu consists of BBQ Chicken (or another meat of your choice), cole slaw, pickled cucumbers, and homemade peach ice cream. Of course, we need to fill in a few more side dishes.  One dish that we like to make in abundance to warm up for several days is green beans.  I’m not too picky about what type of green beans I buy as long as they are fresh and don’t have rusty spots on them.

I must admit that I like “real southern” green beans which mean they are flavored with pork and cooked for 7 hours.  After rinsing and snapping the beans into smaller pieces, we put them in a large pan to boil.  We start with a can of chicken broth and then add enough water to cover the beans.  Bring to a low boil and keep the low boil constant.  You will need to add water as the level of the liquid decreases; otherwise the beans will burn up.

After 3 hours, add some bacon strips cooked half way through or a chunk of country ham for extra flavor.  Add salt near the end.   When the beans begin to feel soft (but not mushy), take remove from heat and serve.  If you aren’t serving until the next day, simply keep covered and cool to room temperature before refrigerating.

When ready to serve, reheat and you are good to go.

"Duke's Delight Green Beans" creates a slow-cooked old-fashioned recipe from My Mama Made That

 

A Savory Place raises the “green bean bar” with quick and easy "Haricots Verts with Radishes," two favorite spring veggies with a warm Dijon vinaigrette.

 

A Thyme to Entertain combines "Green Beans with Roquefort and Walnuts" with a crumble of bacon for your next event.

 

Herbal Cookery bakes fresh green beans with an herbed Parmesan-Panko topping.

 

 Dallas Dish presents a trio green bean recipes: a "Traditional Green Beans" which elevates a favorite with bacon, goat cheese, and dried cranberries, Summery "Green Beans and Tomatoes in White Wine, and "Sesame Long Beans" with a Chinese flair.

Cole Slaw, a summer staple

As we approach the 4^th of July weekend most of us are planning our menus and getting ready to entertain and celebrate.  Amazingly, our forefathers were doing anything but celebrating on July 4, 1776.  They were engaged in a dispute with Great Britain and about to enter a battle they may or may not have been prepared for.  However, we do celebrate our Independence as the greatest nation in the world every 4^th of July and the celebrations always revolve around food.

If you live in the south, whether you visit a “meat and three”, or a BBQ joint, you will usually be presented with cole slaw as an option on your menu—sometimes you get it without even ordering.  I love going to restaurants like Monell’s where the "slaw" is waiting for you on the table when you sit down.

While there are an abundance of cole slaw varieties to choose from, I enjoy mayonnaise based the best.  I have been spoiled by my wife’s recipe, which I think is the BEST EVER.  

 As you plan your holiday menu, here are a few cookbooks with different cole slaw recipes to choose from.  Of course, I’m including my wife’s recipe, as well.  If you try it, I would love to hear your opinion.

 

Closed on Tuesdays from Beaufort Grocery Company

In Beaufort, North Carolina, they serve "Nancy's Slaw," a mixed red and green cabbage with a sweet dressing with wasabi powder to kick up the flavor.

Living Well from National Extension Association of Family & Consumer Sciences

Serves up a spicy "Mexican Coleslaw

A Savory Place from Micah’s Place

Showcases Amelia Island's diversity with two versions of slaw: A wonderful "Cranberry Coleslaw" with almonds, dried cranberries and jicama with a honey-mustard mayonnaise dressing and a bok choy slaw with an Asian twist.

 

 

A Thyme to Entertain from the Junior League of Annapolis, MD

Takes a broccoli slaw ("Oriental Salad") with almonds and sunflower seeds to picnics.

 

 

Herbal Cookery from the St. Louis Herb Society

“Fennel Slaw” mixes crunchy fennel with apple, pear, dried cherries and an herbed dressing for a contemporary twist.

 

 

You're Invited Back from the Junior League of Raleigh, NC

"Mediterranean Coleslaw" with garlic, oregano and feta cheese

 

 

My Mama Made That from the Junior League of Hampton Roads

"Red Barbecue Coleslaw"

 

 

 

My wife’s Cole Slaw

Remove outer leaves of cabbage, quarter and cut out stem.  Cut each quarter into halves.

In food processer, process 2 baby carrots finely.  Empty into a large mixing bowl.

Next add about 3 smaller pieces of cabbage at a time to processer, pulse just enough to cut up, but not until fine and soggy. Each time, empty processor into the bowl with the carrots. Or you can cut finely with a knife.

In smaller bowl mix dressing:

Mayonnaise (start with 1 and ½ cups of mayonnaise)

Vinegar

Lemon Juice

Salt and Pepper

Start with 1 and ½ cups of mayonnaise; add a dash of lemon juice, about 1-2 tablespoons of your favorite vinegar and salt and pepper to taste. 

Add about half the dressing to cabbage and carrot mixture; then add more, bit by bit until you have the amount of dressing you like, but not too much dressing.  Add more salt, pepper, vinegar, lemon juice or mayonnaise if needed to taste.

What's your favorite slaw recipe?

No matter your location, there's a barbecue sauce to fit your tastebuds

At least twice (and possibly more) we will be barbecuing outside to celebrate the 4^th of July. On the 4^th itself, we are going to Spring Hill for our 2^nd annual Shane and Crystalin Lewis get together. Shane is the son of my best friend, Steve Lewis—last year they invited us out to eat and watch the fireworks. It was such a fun time they have decided to make it an annual party.

One thing I am going to do this weekend is try a new BBQ sauce. My good friend, Chuck Glover, who is a great cook, gave this recipe to me a few weeks ago. I think the 4^th is the right time to try it out. Interestingly, I bet if we scan through community cookbooks from different regions, we will find as many different BBQ sauce ideas as there are community cookbooks. If you don’t believe me, check out these 10 titles from across the USA:

1. The Hunter's Table from Ducks Unlimited:

Beer-based "Beerbecue Sauce"

2. Simply Simpatico from the Junior League of Albuquerque, NM:

Rich, rich "Buttery Barbecue Sauce"

3. The Cotton Country Collection from the Junior League of Monroe, LA:

Several from 4-ingredient Barbecue Steak Sauce requiring no cooking to “Superb” Barbecue Sauce, complex and simmered for ribs, chicken or lamb.

4. da cajun critter from Pamela D. Lyles:

a rich basting sauce with a Creole twist for Barbecue Beef Ribs

5. You're Invited Back from the Junior League of Raleigh, NC:

"Bourbon Street Pork Tenderloin" with a Bourbon-ginger barbecue sauce;

"Slow Cooker Barbecue Pork Tenderloin" with a cola-based sauce

"Apple Cider Vinegar Pulled Pork" with a Carolina vinegar-based sauce

"Southern barbecue is the closest thing we have in the U.S. to Europe's wines and cheese; drive a hundred miles and the barbecue changes."--John Shelton Reed

6. Pull Up a Chair from the Junior League of Columbus, GA:

a peachy-honey "Finishing Sauce”

an easy "Basic Barbecue Sauce"

"Molasses Barbecue Sauce" for ribs, chicken or beef

"Citrus Barbecue Sauce" with lime, lemon, grapefruit, mango, orange & passion fruit.

7. Fiesta Seafood Cookbook from Energy Services of Pensacola:

From “Jazz on the Grill” chapter, butter and olive oil combined with pineapple, jalapeno and honey a two-step basting sauce for fish fillets

8. First Impressions from the Junior League of Waterloo-Cedar Falls, Iowa:

"Plum basting sauce"

9. Five Forks from Kerr-Vance Academy in Henderson, NC:

Grills chicken with two sauces, "Golden Mustard Barbecue Sauce" and a very hot "Pig-n-Chicken Sauce."

10. California Mosaic from Junior League of Pasadena, CA:

Combines a dry rub, a basting (mop) sauce and an awesome barbecue sauce to make a perfect "Californian's Memphis Barbecue"

This year I am going to test Chuck’s recipe on chicken. I’ll get one or two (depending on how many people will be coming over) whole chickens cut up from Fresh Market. I cook the pieces directly over a hot fire and turn at least once before adding sauce. I will continue to baste every few minutes turning so as to char, but not burn. I actually like a bit of “char” on my chicken—not burnt, but crispy edges give chicken a little extra flavor.

For “fall off the bone” tender chicken, take the pieces off of the grill with about 5-7 minutes left to grill and wrap in aluminum foil to finish off. When done, take off the foil and serve—MMMMM!

Chuck Glover’s BBQ Sauce:

4 cups apple cider vinegar

1 cup ketchup

1/4 cup Worcestershire sauce

3 tablespoons (packed) golden brown sugar

2 tablespoons Dijon mustard

2 tablespoons salt

1 tablespoon dried crushed red pepper

2 teaspoons black pepper

Prepare first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand for 2 hours.

What is your favorite barbecue sauce?