Is Recession Preparing a New Breed of Survivalist? [Survival Today

http://www.seriouseats.com/talk/2009/01/eating-well-and-cheaply-any-more-ideas-out-there.html

Eating Well and Cheaply: Any More Ideas Out There?

* Check out Asian and/or Mexican markets in your area. Especially, for rice, beans, noodles and grains.
* Read your supermarket circulars. I found that coupons pertain, for the most part, to processed foods that I don’t buy anyway, but weekly circulars are significantly more helpful because you may find some really good deals there — like a large tin of extra virgin olive oil for $9.99, etc.
* Definitely stay away from “convenience” foods, like @julie said.

If you eat meat, buy and use whole chickens. Much less expensive per pound and if you carefully pick over the carcass after you cook and eat from it the first time you’ll likely end up with enough leftover meat for another application. And, of course, you can make a simple stock from the carcass as well. For two people, a whole chicken can be two full dinner from the basic pieces (two breasts, legs, thighs and wings). Add the stock and the meat you can pick from the carcass and you might get enough soup (once you add some other things) for a third meal for two.

Also, research has shown that if you do the bulk of your shopping around the perimeter of grocery store (produce/dairy/meats) and stay away from the inner aisles (jarred/bagged/canned/cereals/prepared foods) you will save money.
Pretzels are a cheaper snack than chips.
Frozen/concentrated juices are much cheaper than “not from concentrates”. Granted, not as tasty all the time, but if you are on a budget, one of the first things that may have to go is your morning OJ...very expensive!
WHENEVER YOU CAN, buy the store brand; for instance, who needs the expensive aluminum foil when the store brand will work just as well? Or who needs Ziploc baggies when the store brand will work just as well? It’s true, for certain items you may be brand-specific, say for instance, peanut butter or yogurt maybe (it’s personal for everyone)....there are certain things where the more expensive brand name simply tastes better...but if it makes little or no difference, buy the store brand. I find this is true with things like rice, dried pasta, dried beans, flour, sugar, etc.

I am pasting my response to the same question from another forum:

- Lots of frozen veggies. I keep on looking for $1 sales at Safeway and Giant (local grocery chains), but I haven’t found any so I’ve been getting stuff at Trader Joe’s.
- Veggies from the discount bin. You have to use it right away, but you can save a lot. I also sales shop. I bought 3 pounds of onions for a $1 yesterday.
- Cheap veggies. For fresh stuff, I get kale (.79 cents a pound) or cabbage (.59 cents a pound). Potatoes, sweet potatoes, and winter squash are also really cheap. I try not to buy any veggies over .99 cents a pound.
- Fruit. I don’t eat very much fresh fruit anymore, but apples, bananas and (for now) oranges are reasonable.
- Bulk bins. Buy dried grains and beans, they’re incredibly cheap. I have lots of spices to keep things interesting.
- Look for gift card deals. Pharmacies and grocery store pharmacies sometimes will give you cash back or gift cards if you transfer prescriptions. Last week, I transferred a $15 dollar prescription and got a $25 dollar Giant gift card, so I ended up with free grocery money.
- Lose the little luxuries. I only drink coffee outside of home if I have a gift card. I don’t eat out, except for special occasions.
- Cook from scratch. I make my own seitan and soy yogurt and don’t buy too much processed stuff, although I admit to a weakness for tempeh and fake cheese. I eat oatmeal instead of boxed cereal and halve my dinners so I can eat them at lunch, too. Stews and soups are easy and really economical. I also do many variations on beans and rice (or any other grain).

Oh, and for all of you looking for bang/buck, I recommend quinoa, millet or groats instead of brown rice. Those grains have great nutritional profiles and can change things up once in a while. An added bonus, you can use them for breakfast, like oats.

http://www.seriouseats.com/recipes/

http://www.seriouseats.com/recipes/2009/07/mrs-rowes-blueberry-pie-vinegar-pie-crust-recipes.html#continued

Blueberry Pie

- makes one 9-inch pie -

Adapted from Mrs. Rowe’s Little Book of Southern Pies by Mollie Cox Bryan.
Ingredients

1 recipe Vinegar Pie Crust (recipe follows)
6 cups fresh blueberries, fresh or frozen (thawed if frozen)
2 tablespoons lime juice
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, cut into bits
1 egg beaten with 1 tablespoon milk, for egg wash
Procedure

1. Line a 9-inch pie plate with 1 rolled out crust and place in the refrigerator to chill.

2. Put the blueberries in a bowl, add the lemon juice, and stir to coat. Separately, combine the sugar, flour, and cinnamon, mix thoroughly, and then stir into the blueberries. Spread the filling in the crust, and scatter the butter over the top. Brush the rim of the crust with the egg wash, cover with the second rolled-out crust, and seal and crimp or flute the edges.

3. Put the pie in the refrigerator to chill until firm, about 30 minutes. Store the remaining egg wash in the refrigerator too. Preheat the oven to 425°F.

4. Brush the top crust with egg wash, then score the top with 2 perpendicular cuts for steam vents. Bake for 20 minutes, then lower the oven temperature to 350°F and bake for another 30 to 40 minutes, until the juices are bubbling and the crust is golden brown. Cool on a wire rack for at least 2 hours before slicing, then chill in the refrigerator until ready to serve. Serve chilled or warm.
Vinegar Pie Crust

- makes two 9-inch crusts -
Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 cup plus 1 tablespoon vegetable shortening
1 1/2 teaspoon distilled white vinegar
1 egg, lightly beaten
4 to 6 tablespoons ice water
Procedure

1. Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Add the vinegar, egg, and just enough ice water to moisten the dry ingredients.

2. Form the dough into 2 equal balls, then flatten into disks. Roll out the crusts right right away, or wrap the dough tightly and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch.

3. To prebake an empty crust, preheat the oven to 400°F. Press 1 rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weight the crust down with dry beans or weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To parbake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.

I LOVE cinnamon with blueberries! Not a lot, just a pinch or two. A whisper of nutmeg works beautifully, too.

To get the best of both worlds, use half butter and half shortening. A cup of butter has 1-2 tablespoons of water in it (European and “gourmet” butters have less than commercial types), so you will need commensurately less ice water.

Simple Cherry Pie

- makes one 9-inch pie -

Adapted from Mrs. Rowe’s Little Book of Southern Pies by Mollie Cox Bryan.
Ingredients

1/2 recipe Plain Pie Pastry (recipe follows)
3 tablespoons cornstarch
1/2 cup water
1 (16-ounce) can cherries, tart or sweet, or fresh cherries
1 1/2 cups sugar
2 tablespoons all-purpose flour
Procedure

1. Preheat the oven to 350° F. Line a 9-inch pie plate with 1 rolled out crust.

2. Mix the cornstarch with 1/4 cup of the water to form a smooth paste. Put the cherries in a saucepan over medium-high heat, stir in the sugar and the remaining 1/4 cup water, and bring to a boil. Lower the heat to medium, stir in the cornstarch, and cook, stirring constantly, until thick, about 5 minutes.

3. Sprinkle the flour in the bottom of the prepared pie crust, then pour in the cherry filling and spread it out evenly.

4. Bake for 45 minutes, until the crust is golden brown. Cool on a wire rack for about 2 hours before slicing. Serve at room temperature.
Plain Pie Pastry

- makes two 9-inch crusts -
Ingredients

2 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
5 to 7 tablespoons cold milk
Procedure

1. Sift the flour and salt into a bowl. Cut the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a fork and push to one side of the bowl. Sprinkle another tablespoon over another dry part, toss with a fork and push to another side of the bowl. Repeat with the remaining milk until all of the flour is moistened.

2. Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away. or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to two weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. Use a light touch and handle the dough as little as possible.

3. To prebake an empty crust, preheat the oven to 400° F. Press 1 rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To parbake the crust, remove it from the oven after about 10 to 20 minutes, when you first see a golden hue to the crust.

For folks struggling with extra pounds, salsas are a fantastic addition to a diet. Usually made entirely of fruit and vegetables, they add huge flavor to food, often with negligible calories and fat. Plus, since most Americans associate them with chips, they feel like a treat.

There’s no set formula for salsas, though you’ll frequently see a base produce (tomatoes, mangos, etc.), chili peppers (jalapeño, serrano, etc.), herbs (cilantro, etc.), and onions. I’ll eat any kind, but with blueberry season in full swing, I thought I’d try a sweet version using the fruit. Y’know. For kicks.

This recipe is an adaptation of one I found on a blog called My Own Sweet Thyme. It was good as written, but to give it a little more heft and sweetness, I doubled the berries. Also, for some reason, there are no serrano peppers in my neighborhood, so I substituted the more universal jalapeño and upped the quantity.

The result was a balanced, pleasant salsa that would go equally well on chips or chicken. Or, you could eat it straight from the spoon. Either way, your waistline won’t mind.
Blueberry Salsa

- serves 4 to 6 -
Adapted from My Own Sweet Thyme.
Ingredients

2 cups fresh blueberries, coarsely chopped
1 medium shallot, finely chopped
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon fresh ginger, minced
1/4 teaspoon salt
Procedure

1. Combine ingredients in a small bowl and let sit for twenty to thirty minutes for flavors to blend.

2. Serve with tortilla chips or over grilled meat as a relish.

Too often, sesame noodles in American-Chinese restaurants are wan and clumpy. “Pasta with peanut butter,” Sam Sifton calls them—“fridge-flavored nostalgia.” It’s unfortunate, because the dish has such promise. More than that, it has history: For as long as there have been noodles, the Chinese have been warding off heat stroke by chilling and serving them, with a smattering of slivered goodies, in pools of sesame and chili oils.

Admittedly, my version of the dish is not strictly faithful to that history—but then it doesn’t clump, either. I start with the Shanghai cold noodles I grew up with, eliminating a good part of the oil. Then I pilfer a few toppings from the Japanese variant, hiyashi chuka—which itself translates as “chilled Chinese-style [noodles],” so perhaps I’m merely reappropriating. Finally, I toss it all in a lightened version of the PB-rich paste that coats the American takeout classic.

The pan-Asian result calls for nothing that you wouldn’t find in a typical American grocery store. (That said, you can considerably reduce the total cost of the dish by stocking up on noodles at an Asian supermarket.) It has richness, brightness, and crunch.

The dish is wonderfully flexible, too. I’ve made it with buckwheat soba, Italian capellini, and, in a pinch, the noodle block from a 50¢ packet of instant ramen, flavor pouch discarded. But I draw the line at rice-based noodles, which tend to seize up when chilled. Hulking strands of udon are no good here, either.

I’ve suggested some inexpensive toppings to get you started, but the recipe can easily accommodate slivered roast pork, shredded duck, chopped shrimp, or whatever leftovers lurk in your fridge. Just make sure to provide a range of colors and textures.

The only constant is the glossy, emulsified sauce of nut butter, vinegar and soy, and even that can be sweetened or sharpened to your liking.

20090713cold_noodles_ingredients.jpg
Shanghai-ish Cold Noodles

- serves 2 -
Ingredients

12 ounces ramen, soba, or egg noodles
1/4-1/2 cup each of at least 3 or 4 of the following toppings:

Carrots, julienned and blanched for 30 seconds
Corn kernels, fresh (blanched for 1 minute) or canned
Mung bean sprouts, blanched for 1 minute
Cucumbers, de-seeded and julienned
Plain omelet, sliced in strips
Extra-firm tofu, in 1/2-inch cubes
Ham, sliced in strips
Cooked chicken, shredded

Sesame dressing (recipe follows)
Sesame seeds or crushed peanuts (optional)
Procedure

1. Assemble desired toppings and refrigerate for at least 30 minutes before serving.

Time-saving tip: Blanch all of your vegetables in the same pot of water. Load one vegetable into a sieve or wire basket that rests comfortably on the rim of the pot, and plunge into boiling water. When vegetable is done, remove the sieve from the pot and transfer contents to a bowl of ice water. Repeat with remaining vegetables.

2. Cook noodles according to package directions. Drain and shock in ice water or rinse under a cold tap until cool to the touch. Drain.

3. Place noodles into individual serving bowls. Arrange toppings over noodles and sprinkle, if desired, with sesame seeds or crushed peanuts. Just before serving, drizzle with Sesame Dressing and toss to coat.

20090713cold_noodles_sauce.jpg
Sesame Dressing
Ingredients

3 tablespoons peanut butter or tahini
2 teaspoons white sugar
2 tablespoons soy sauce
1 tablespoon rice, wine or cider vinegar
1 tablespoon dark (Asian) sesame oil
2 tablespoons water
1 medium clove garlic, minced (optional)
Chili powder or hot sauce (optional, to taste)
Procedure

Puree all ingredients in blender until smooth.

If mixing by hand, place tahini or peanut butter and sugar in a medium bowl and gradually whisk in wet ingredients until mixture is creamy and uniform. If desired, stir in garlic and hot sauce or chili powder to taste.

About the author: Michele Humes is a resident of Brooklyn and a native of Hong Kong. She writes Georgia On My Thighs.

http://www.lime.com/blog/elizas/2009/07/13/favorite_summer_foods

Published on LIME.com (http://www.lime.com)
Favorite Summer Foods

Welcome to LIME’s brand new Organic [0] Living blog, where organic [0] lifestyle expert Eliza Sarasohn — author of The Complete Idiot’s Guide to Organic Living [1] — tackles your questions on the ins and outs of living la vida organica. This week, Sarasohn shares a few of her favorite dishes for easy summer meals.

Summer is the season for easy organic [1] cooking. Whipping up a healthy, tasty dinner is often as simple as heading down to the local farmer’s market to see what’s fresh. Here are a couple of quick recipes that showcase some of the freshest tastes of July (no oven required).

Summer Squash Hummus Dip

Zucchini adds an interesting vegetable twist to this classic dip. It’s also a great substitute for traditional chickpea-based hummus for those who have difficulties digesting beans.

Yield: 2 cups
Prep time: 15 to 20 minutes

Servings: ½ to 1 cup
Cook time: none

Ingredients:

2 cloves garlic
1 zucchini, peeled
2 cups sunflower seeds (pre-soaked for 2 to 4 hours)
1/2 cup raw tahini (or 1/2 cup raw sesame seeds, pre-soaked for 3 to 4 hours)
1/3 cup water
1/3 cup extra virgin cold-pressed olive oil
2 tsp. Celtic sea salt

Blend garlic, zucchini, sunflower seeds, tahini or sesame seeds, water, olive oil, and sea salt in food processor until creamy. Spread on lettuce leaves and wrap or place on celery sticks and serve.

(Note: Sesame seeds are very high in calcium. If using raw sesame seeds try to find black ones — they have the highest calcium content).

Heirloom Tomato Salad with Market Basil, Cucumber, and Grilled Sourdough

Captures the brilliant flavors of organic summer produce in a bowl.

6 heirloom tomatoes (such as German Zebra or Purple Cherokees) cut into 2-inch cubes.
2 cucumbers, peeled, cut lengthwise, and sliced
1 red onion, peeled and thinly sliced
12 market basil leaves, cut into thin strips
2 garlic cloves, peeled and finely minced
1 loaf sourdough bread
1/8 to 1/4 tsp. red pepper flakes
2 oz. red wine vinegar
6 oz. olive oil
Salt and pepper

Cut sourdough bread into 1-inch thick slices and drizzle with 1 ounce of olive oil. Toast the bread in the toaster oven, or throw it on the grill if you’re having a barbecue, approximately 2 minutes per side. Remove and cool.

Combine tomatoes, cucumbers, onion, basil, and garlic and mix well.

Cut toasted bread into 1-inch cubes. Add to tomato mixture. Add pepper flakes.

Combine vinegar and olive oil in a small cup or bowl with a lid (a disposable coffee cup and lid works great). Shake vigorously to combine. Add to salad mixture.

Season with salt and pepper and allow salad to marinate for about 1 hour before eating. It gets better with time. Serve in bowls with a little drizzle of olive oil to finish.

Excerpted from The Complete Idiot’s Guide to Organic Living [2] by Eliza Sarasohn with Sonia Weiss.

Source URL:
http://www.lime.com/blog/elizas/2009/07/13/favorite_summer_foods

Links:
[1] http://www.amazon.com/Complete-Idiots-Guide-Organic-Living/dp/1592578381
[2] http://www.amazon.com/Complete-Idiots-Guide-Organic-Living/dp/1592578381

Delicious Summer Pud receipe
by deni4041 on July 13, 2009 - 11:35pm

1 large mixing bowl; cut white bread to fit up the sides and across the bottom.

Fill with raspberries, strawberries, blackberries [any type of berry]

Put a small plate that fits snugly on top, and put a weight on it; leave it overnight in the fridge.

Next day, turn everything out. The bread will have ‘disappeared’ and you are left with a gorgeous plum coloured pud. Add some cream and serve.

http://www.seriouseats.com/recipes/2009/06/28-week/

Serious Eats: Recipes
Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

Posted by Ed Levine, July 5, 2009

If, after the long holiday weekend, you’ve still got coal or propane and the energy to cook out, I’ve got one last grilling recipe for you. It’s from perhaps my favorite grilling book of all time, Chris Schlesinger and John Willoughby’s The Thrill of the Grill. This grilled pork tenderloin dish features grilled corn kernels glazed with maple syrup that go into a relish featuring three diced slices of your favorite bacon. C’mon, you have to admit it, that sounds seriously delicious. And it is. Praise the lard, serious eaters. Praise the lard.
Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

- serves 4 -
Ingredients

3 ears of corn, shucked
4 tablespoons maple syrup
3 slices of bacon, diced small
1 large onion, diced small
1 teaspoon chopped fresh sage
Salt and freshly ground black pepper to taste
3 pork tenderloins (10 to 12 ounces each)
Procedure

1. Cook the corn in boiling water for 4 minutes. Remove it and allow to cool to room temperature.

2. Over a medium fire, grill the corn 2 to 3 minutes, or until lightly brown. Brush on the maple syrup and continue to grill for an additional 2 to 3 minutes, or until the syrup begins to caramelize (it will turn golden brown). Remove the corn from the grill and cool.

3. With a sharp knife, remove the kernels from the cob.

4. In a saute pan cook the bacon over medium heat until crisp. about 5 minutes. Add the onion and cook an additional 4 to 5 minutes, or until the onion is clear. Add the corn and cook 2 minutes more.

5. Remove the corn mixture from the heat, add the sage, and season to taste with salt and pepper. Stir well and set aside.

6. Rub the tenderloins with salt and pepper to taste and grill them over a medium fire for 12 to 15 minutes, rolling them every 3 to 4 minutes to ensure even cooking. I like my pork pink, but if you don’t leave it on the fire an additional 4 to 5 minutes. If you’re using a meat thermometer take the meat off when it’s 160 degrees.

7. Remove the tenderloins from the grill, allow them to stand for 5 minutes, then carve each in 1/2-inch slices. Spoon some relish over each portion of the sliced pork and serve.

Printed from http://www.seriouseats.com/recipes/2009/07/4th-of-july-weekend-special-grilled-pork-tend.html

Cook the Book: Catalan Potatoes Bravas

Posted by Caroline Russock, July 7, 2009

20090706barcelona.jpgWhenever I see patatas bravas on the menu of a tapas place, I smile. My rudimentary knowledge of Spanish immediately translates this dish to “brave potatoes,” and images of heroic, life-saving potatoes come to mind—handsome firefighting russets and dashing life guarding Yukon Golds. I guess it’s a little silly.

According to Sasa Mahr-Batuz and Andy Pforzheimer, authors of The Barcelona Cookbook, this classic tapa is more fierce than brave. The potatoes are made fierce by the addition of a slightly spicy and tangy tomato sauce that accompanies them, and a garlicky aioli is usually served as well. While mealy potatoes such as russets are used to make the fries that we are familiar with, waxy potatoes work best in this recipe.
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Catalan Potatoes Bravas

- serves 4 -

Adapted from The Barcelona Cookbook by Sasa Mahr-Batuz and Andy Pforzheimer.
Ingredients

1 1/2 pounds waxy potatoes, such as Yukon Gold, red-skin, or fingerling potatoes
Kosher salt
1/4 cup extra virgin olive oil
2 large Spanish onions, thinly sliced
6 cloves garlic, chopped
2 teaspoons sweet smoked paprika (pimentón de la vera dulce)
1 teaspoon hot smoked paprika (pimentón de la vera picante)
1 teaspoon ground cumin
1/4 teaspoon cayenne
Freshly ground black pepper
One 35-ounce can plum tomatoes
1 1/2 tablespoons sherry vinegar
1 cup olive oil
Sea salt, for garnish
Barcelona Aioli (recipe follows), for serving
Procedure

1. Preheat the oven to 450° F.

2. Put the potatoes in a large pot and add enough cold water to cover by an inch. Add 4 tablespoons of salt and bring to a boil over high heat. Reduce the heat slightly and simmer for about 20 minutes, or until just fork tender. Drain the potatoes and set aside to cool. When cool, cut the potatoes into wedges or, if using fingerling potatoes, cut them in half lengthwise.

3. Meanwhile, in a large saucepan, heat the extra virgin olive oil over medium heat. Add the onions and cook for about 10 minutes, or until they soften but have not colored. Add the garlic and cook gently for 6 to 8 minutes, or until the garlic is tender and aromatic. Stir in both paprikas, the cumin, and the cayenne. Season to taste with pepper.

4. Put the tomatoes and their juice in a bowl, and using your hands, crush the tomatoes slightly. Add the tomatoes, their juice, and the vinegar to the saucepan and season to taste with salt and pepper. Bring to a simmer over medium heat and cook for about 20 minutes, or until the sauce is heated through.

5. Let the tomato sauce cool a little and then, working in batches, puree it in a blender until smooth. As one batch is pureed, transfer it to a bowl or a container with a tight-fitting lid. Use the tomato sauce right away or refrigerate for up to 3 days.

6. In a large bowl, toss the cooled potatoes with the 1 cup of olive oil and season to taste with salt and pepper. Spread the potatoes and the oil in a shallow baking pan and roast for 12 to 15 minutes, or until the potatoes are nicely browned on one side. Rotate the pan and turn the potatoes over. Roast for 8 to 10 minutes longer, or until browned and crisp on the other side.

7. Spoon a liberal amount of cooled tomato sauce in the center of each of 4 serving plates. Mound the potatoes on top of the sauce and garnish with sea salt. Serve with the aioli on the side.

Note: If you prefer fried potatoes, heat about 10 cups of canola or another vegetable oil in a deep, heavy pot until it registers 375° F on a deep-fat thermometer. If you don’t have a thermometer, drop a small piece of potato into the oil, and if it bubbles around the edges of the potato, it’s hot enough.

Meanwhile, preheat the oven to 250° F and line a baking sheet with several layers of paper towels.

Fry the potatoes in batches so that you don’t crowd the pan. Carefully submerge them in the hot oil and let them cook for 4 to 6 minutes, or until crispy and browned. Lift the potatoes from the oil with a slotted spoon and let them drain on the paper towels. Sprinkle with salt and pepper and keep warm in the oven while you fry the remaining potatoes.
Barcelona Aioli

- makes about 1 1/4 cups -
Ingredients

6 cloves garlic
1/2 cup plus 1 tablespoon extra virgin olive oil
1 cup mayonnaise
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Procedure

1. In a small saucepan, combine the garlic cloves and 1/2 cup of the olive oil and bring to a simmer over medium heat. Cook for 5 to 7 minutes, or until the garlic is tender and honey gold. Watch the garlic carefully so that it does not overcook. Lift the garlic cloves from the oil with a slotted spoon and set aside on paper towels to cool. Discard the oil.

2. In a food processor fitted with the metal blade, puree the garlic cloves, mayonnaise, lemon juice, and remaining tablespoon of olive oil until smooth. Taste, season with salt and pepper, and pulse to mix.

3. Scrape the aioli into a lidded storage container and chill for up to 3 days.

Printed from http://www.seriouseats.com/recipes/2009/07/cook-the-book-catalan-potatoes-bravas.html

Zucchini, Black Bean and Chicken Burritos on the Grill

Posted by Tara Mataraza Desmond, July 7, 2009

Editor’s note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

20090706zucchinichickenburrito.JPGThere’s plenty of real estate on those grill grates for more than just burgers and giant slabs of meat. In the summer, the grill comes in handy for direct open-flame cooking, for simulating roasting, and for reheating or gently heating all kinds of ingredients. This recipe is fast and cooked completely on the grill, keeping things cool in the kitchen and clean up easy. One 1-pound chicken breast fills out the marinated zucchini and black bean mixture that becomes the filling for the burrito.

Grilling chicken with the skin on and bone in helps keep the meat tender and juicy. You can peel the skin away before serving if you prefer, and you’ll cut the meat from the bone to serve. It takes a little longer to cook chicken through when the bone is in, but it will prevent the stiff, flavorless results so commonly endured with grilled boneless, skinless chicken breasts.

If you’re eating with vegetarian family or friends, don’t mix the chicken in with the veggies and beans before serving, and make this a meat-optional meal.
Zucchini, Black Bean and Chicken Burritos

-Serves 4-
Ingredients

2 medium zucchini (about 2 pounds), cut into 1/4-inch pieces
1 1/2 cups cooked black beans (or 1 15-ounce can)
1 small red onion, sliced thin
2 cloves garlic, peeled and sliced thin
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 1/2 teaspoon ground cumin
1 teaspoon coarse salt
1/4 teasppon freshly ground black pepper
1 pound bone in, skin on chicken breast (1 split chicken breast)
Fresh cilantro leaves for garnish
4 burrito size flour tortillas
Sour cream (optional)
Shredded cheese (optional)

1. Combine the zucchini, black beans, red onion, garlic, vinegar, olive oil, cumin, salt and pepper in a large mixing bowl. Cover and let marinate for about 30 minutes.

2. Preheat the grill to medium-high.

3. Season the chicken breast with salt and pepper, and baste with about 1 teaspoon of oil.

4. Put the marinated veggies and beans on a sizeable piece of foil (about 24 inches long) and arrange the mixture in a long thin pile. Pull the long sides of the foil up over the pile and tuck the edges together to enclose the mixture. Fold the ends in to seal the foil vessel.

5. Put the veggie package and the chicken breast on the hot grill grates and grill 15-20 minutes, until the chicken is done and the vegetables are hot and just tender. Turn the chicken once while it cooks.

6. Let the chicken rest about 5 minutes before slicing into thin strips. While the chicken rests, put the tortillas directly on the hot grill grates and grill about 1 minute per side, until hot and slightly scorched.

7. Toss the grilled chicken strips with the veggies and beans. Put several heaping spoonfuls of the mixture in the middle of each tortilla, top with cilantro, sour cream and cheese and fold into a burrito.

About the author:Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard.

Printed from http://www.seriouseats.com/recipes/2009/07/zucchini-black-bean-chicken-burritos-recipe-meat-lite.html

Dinner Tonight: Egg Salad with Fennel

Posted by Blake Royer, July 7, 2009

20090707-dt-eggsalad.jpg

While I always appreciate the straightforwardness of a classic recipe, new ideas are welcome, too. I’ll admit, though, that it wasn’t easy to convince myself that egg salad needed to be messed with. The recipe I posted some months ago has always done me well. And since I don’t crave egg salad all that often, why change when that time comes? Well. Curiosity.

Even though that post garnered a storm of comments of personal recipes (relish, capers, mustard, and Old Bay seasoning all made appearances), none of them mentioned the key ingredient in this recipe, which is fennel. Every egg salad needs that crucial crunch, a role often played by celery; fennel makes a nice alternative with its unique flavor. A little lemon zest is next, since it pairs so well with fennel, and minced garlic adds a savory note.

It make lack the sublime simplicity of my go-to recipe, but it’s definitely going in my picnic repertoire.
Egg Salad with Fennel

-serves 4-

Adapted from Gourmet magazine
Ingredients

8 large eggs
1 garlic clove
1/2 cup mayonnaise, preferably homemade
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/2 fennel bulb, finely chopped, plus 1 Tbsp finely chopped fronds

1. Place eggs in a medium pan and cover with cold water. Bring to a gentle boil and simmer, uncovered, for 10 minutes. Drain water and run eggs under cold water until no longer hot. Peel and chop the eggs.

2. Mince garlic clove and smash with a pinch of salt into a paste. Whisk into the mayonnaise along with the lemon juice, zest, mustard, and fresh black pepper. Season to taste.

3. Stir chopped fennel into the dressing, then gently stir in the eggs. Serve on toast with the fennel fronds sprinkled over the top.

Printed from http://www.seriouseats.com/recipes/2009/07/dinner-tonight-egg-salad-with-fennel-recipe.html

Dinner Tonight: Kale and White Bean Pasta

Posted by Nick Kindelsperger, July 8, 2009

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The holiday weekend meant a round full of cookouts, resulting in eating more than my fair share of meat: steak, grilled chicken, and a hamburger or two. Luckily, my mom sent me back to Chicago with a bag full of kale from her own garden. I wanted a good vegetarian recipe to utilize the bounty and hopefully atone for what I ate previously. I found this recipe for Tuscan kale and white bean pasta from Care2 and figured it would be a good first step.

The kale becomes incredibly tender, and the beans add some much needed heft to each bite. The slight kick of red pepper flakes is balanced by the acidity of the tomatoes. If you happen to have everything around, it’s an easy and remarkably healthy dinner—the recipe’s author suggests using a whole wheat pasta to make things even healthier. I felt awfully good about myself after this. That said, there is something definitely missing from this recipe and I’d bet a hundred dollars that bacon would make everything right.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.
Kale and White Bean Pasta

- serves 2-3 -
Ingredients

1 tablespoon olive oil
1/2 cup diced onion
1 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 1/4 pounds kale, chopped into 1-inch pieces
1 cup canned tomatoes, chopped
3/4 cup vegetable broth
Salt and black pepper
1 cup canned white cannellini beans, rinsed
1/2 pound pasta
Parmesan cheese (optional)
Procedure

1. Pour the oil into a skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until soft. Then add the garlic, pepper flakes, and half of the kale. Cook for an additional 2 minutes.

2. Dump in the tomatoes and the rest of the kale. Season with a pinch of salt. Cover the skillet and bring to a boil. Reduce heat to medium, and cook for 15 minutes.

3. Add the beans and cook until warmed.

4. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for one minute less than the directions on the packaging. When done, drain the pasta and toss it into the pan with the kale. Turn the heat to high and cook for an additional minute.

5. Season with salt and pepper to taste, sprinkle with Parmesan if using, and serve.

Printed from http://www.seriouseats.com/recipes/2009/07/dinner-tonight-kale-and-white-bean-pasta-recipe.html

Seriously Italian: Breadcrumb-Stuffed Vegetables

Posted by Gina DePalma, July 9, 2009
“Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity.”

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Verdure Ripieni, or stuffed vegetables, are popular in many of Italy’s regions, with varying nods to local ingredients and traditions. Through the ages Italians have always relied on breadcrumbs as an economical and easy way to stretch a few ingredients into something tasty and belly-filling. Although these beauties make a terrific side dish for grilled or roasted meats, they’re hearty enough to be a meal on their own.

Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity. Remember this golden rule for seemingly simple dishes: when working with only a few ingredients, make sure they are top notch, and treat them with the utmost care. There is far less room for error when a dish has only two or three elements.

Homemade breadcrumbs are best, and most Italians insist on making their own. I picked up a small sourdough boule at the farmer’s market last weekend for mine. I trimmed the crust just a tiny bit and cut the bread into even-sized cubes, leaving them uncovered for about a day to dry them out, then toasted the cubes until they were slightly brown. After a few batches in the food processor, I had a huge pile of tasty crumbs of variegated gold. If you can’t make your own, breadcrumbs from the local bakery are the next best bet. I don’t trust supermarket breadcrumbs. Where did they come from, and when were they made?

I could have used full-sized vegetables, but I found some miniature tomatoes and sweet peppers at the farmers’ market that inspired a diminutive theme. I cut zucchini into thick rounds, and wedged some sweet Vidalia onions. With a small paring knife, I cut the core out of the onions to create a crater to hold the crumbs. I cut the peppers in half and removed the ribs and seeds, cored the halved tomatoes, and made little cavities in the center of the zucchini rounds.

To finish the vegetable prep, generously grease a baking dish that will snugly hold all the vegetables with extra-virgin olive oil, then arrange the vegetables inside, brushing them with more of the oil and seasoning with salt and pepper. Preheat the oven to 375°F.

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To season 3/4 of a cup of breadcrumbs, I heated three tablespoons of olive oil in a pan. I had some ‘nduja from Boccalone in the refrigerator, so I melted about an ounce of that into the oil; you can infuse the oil with minced garlic, or a squirt of anchovy paste, or render some finely chopped pancetta, prosciutto or guanciale in the oil to enrich the crumbs.

I mixed the crumbs with oil, and added a handful of minced, chopped herbs: I used parsley, marjoram, basil and mint from our garden. I also added three minced scallions and a few spoonfuls of grated Pecorino Romano; grated Parmigiano-Reggiano or Grana Padano works too. A few squirts of fresh lemon juice ties all the flavors together.

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Cram the crumbs into all the nooks and crannies of the vegetables, and create little mounds on top. It isn’t necessary to be neat and fussy since the crumbs that fall between are going to make a delicious “sauce” when it is all done. Store any leftover crumbs in an airtight container in the refrigerator for the next use; they are delicious tossed with al dente pasta and olive oil.

Drizzle over more olive oil over the top, and pour a splash of white wine and enough water into the bottom of the pan to come up about one-third of the depth of the vegetables. Cover the pan with tin foil and bake the vegetables for about 25 to 30 minutes. Remove the foil and add a little more water if necessary, and bake for an additional 15 to 20 minutes, or until the vegetables are tender and the breadcrumbs are toasty on top.

We decided to make a meal out of our verdure ripieni, serving them with herbed rice and a simple salad—a colorful, economical and nutrition-packed meal.

About the author: Gina DePalma is the pastry chef at Mario Batali’s Babbo restaurant in New York City and the author of Dolce Italiano: Desserts from the Babbo Kitchen. She is currently in Rome researching her next book and further exploring her passions for Italian food.

Printed from http://www.seriouseats.com/recipes/2009/07/seriously-italian-breadcrumb-stuffed-vegetables-recipe.html

Cook the Book: Crepas Salguero

Posted by Caroline Russock, July 9, 2009

20090706barcelona.jpgI’ve alway thought of making dulce le leche at home as a bit of molecular gastonomy. It’s pretty easy, just simmer a can of sweetened condensed milk on your stove top for a few hours and the contents of the can transforms itself from sticky insipid condensed milk into sweet and caramelly delicious dulce de leche. Latin American home cooks have been doing this for years, but every time I accomplish this feat at home, I feel as though there was a bit of magic or at least some complicated science involved. (I must warn you that making dulce de leche at home requires a bit of attention. Monitoring the water level over the cans is imperative, they must be completely covered by at least 1 inch of water at all times throughout the cooking process.)

These Crepas Salguero from Sasa Mahr-Batuz and Andy Pforzheimer’s The Barcelona Cookbook are a take on the pancakes de dulce de leche that are served all over Uruguay. The traditional preparation is French-style crepes filled with whipped cream and dulce de leche. Sounds pretty amazing, right? These are embellished with a bittersweet chocolate sauce infused with coffee and served with a scoop of vanilla ice cream. The recipe sounds incredible as it is, but I wonder what would happen if I replaced the vanilla with dulce de leche ice cream, or even better salted caramel ice cream...
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Crepas Salguero

- serves 4 -

Adapted from The Barcelona Cookbook by Sasa Mahr-Batuz and Andy Pforzheimer.
Ingredients

Crepes

Two 12-ounce cans condensed milk
1 cup all-purpose flour
1 cup milk
1/2 cup water
1 large egg
1 tablespoons butter, melted
2 tablespoons sugar

Chocolate Sauce

1 pound semisweet or bittersweet chocolate, coarsely chopped, or 1 pound semisweet or bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 cup brewed coffee
2 cups whipped cream, sweetened if desired, for serving
2 pints vanilla ice cream, for serving
Procedure

1. To make the dulce de leche: Remove the labels from the cans of condensed milk and submerge them in a large pot filled with water. Bring to a boil over high heat, reduce to a rapid simmer for about 4 hours. Add water as needed. Check often to make sure that the can are always covered with water by at least 1 inch; otherwise they could explode. Remove the cans from the water and let them cool.

2. In a large mixing bowl, mix together the flour, milk, ware, egg, and melted butter. Whisk by hand for about 2 minutes. Add the sugar and whisk for 2 minutes longer. Strain through a fine-mesh sieve into a bowl and let the crepe batter rest for about 20 minutes.

3. To make the chocolate sauce: Put the chocolate in a microwave-safe bowl and microwave for 2 1/2 to 3 minutes, or until softened and shiny. The chocolate will not melt completely. Add the cream and coffee and stir until smooth. Set aside at room temperature.

4. Heat 2 9-inch nonstick pans over low heat. If you have seasoned 9-inch crepe pans, use them. Spray lightly with vegetable oil spray and ladle 3 tablespoons of crepe batter into the pans. Tip and roll the pans to spread the batter evenly over the bottom of the pans and cook for about 2 minutes. Using a spatula, flip the crepes and cook for 2 minutes longer, or until lightly browned. Lift the crepes from the pans and stack on a plate. These crepes do not stick to one another. Continue cooking the crepes until you have 16. Expect to throw out the first crepe in each pan; this is typical, as anyone who has made crepes knows. The first one never works, and after it has flopped, the pan is seasoned appropriately so that the rest are prefect.

5. Open the cans of boiled condensed milk. The milk will be caramel brown and thick.

6. Lay the crepes out on a work surface. Spread a thick stripe - about 2 tablespoons - of the dulce de leche (the boiled condensed milk) down the center of each crepe. Top the dulce de leche with an equal-sized stripe of whipped cream. Roll the crepes like a cigar and put 2 crepes on each plate.

7. Ladle about 3 tablespoons of the chocolate sauce over the crepes and serve with ice cream.

Printed from http://www.seriouseats.com/recipes/2009/07/cook-the-book-crepas-salguero.html

Serious Salsa: (Not Exactly) My Uncle’s Salsa

Posted by homesicktexan, July 9, 2009

Note: You may know Lisa Fain as the Homesick Texan. We (along with many other people) have been fans of her work for quite some time now. She’ll be joining us each week this summer with a refreshing salsa recipe for you to try. Take a gander. And now, andale, Lisa, andale!
“I must have done something right because the bowl was soon empty.”

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I can’t remember a time when there wasn’t a salsa within my reach. From the stone bowls of fiery red and green salsas on the table at my favorite Mexican restaurants to the slender bottles of pepper vinegar used to liven up fried catfish, salsas are my condiment of choice.

Of course, I’m not alone in this love. It’s been widely reported that Mexican-style salsas now outsell ketchup in this country. And while there are many fine bottled salsas on the market, you haven’t really had salsa until you’ve made it yourself.

You can make salsas year-round, but I think the summer months are the best time for salsas, as most of the ingredients needed are in season and fresh. Everything from raspberries to radishes, peaches to corn—all are an excellent foundation for a vibrant, piquant salsa.

The first homemade salsa I ever made was my uncle’s—a simple tomato-based affair, made with tomatoes, jalapeños, onions, and cilantro. He also throws in a generous dose of chili powder, his secret ingredient that gives it a Tex-Mex kick.

It’s an old family favorite that we slather on everything—from turkey leftovers at Thanksgiving to hamburgers on the Fourth of July. And naturally, it’s a fine dipping sauce for tortilla chips, too.

When I first moved to New York, I was missing this salsa something fierce. I asked my uncle for the recipe, but he admitted that he didn’t have one; if I wanted to figure out how to make it, I’d just have to watch and learn.

I took diligent notes, but when I presented him with my interpretation he took a bite, shook his head, and said, “This is nothing like my salsa! What have you done?”

But I chose to ignore him—he’s prone to exaggeration, after all. And I must have done something right because the bowl was soon empty.

So even though this salsa may not be exactly like my uncle’s, it’s still bright, spicy, and refreshing. And that’s the beauty of salsa—it’s flexible enough that when you make it you can make it your own.
(Not Exactly) My Uncle’s Salsa
Ingredients

1 can tomatoes (28-ounce; or about a pound of fresh Roma tomatoes, peeled and chopped)
2 Serrano peppers, diced (or you can substitute 2 jalapeños, which are milder.) Be sure and either wear gloves or wash your hands immediately after chopping the peppers so you don’t burn other parts of yourself.
1 cup of cilantro leaves
2 cloves of garlic, minced
1/4 cup diced onion
2 tablespoons of chili powder (add more to taste, if you like)
Salt to taste
A dash of sugar
Juice from 1/2 lime
Procedure

Put all ingredients in the blender and blend until smooth. Taste and adjust spices if needed.

About the author: Lisa Fain is a seventh-generation Texan who now hangs her hat in New York City. To keep in touch with her roots, she writes and photographs the food blog Homesick Texan.

Printed from http://www.seriouseats.com/recipes/2009/07/serrano-pepper-cilantro-tex-mex-salsa-recipe.html

Très Bien Ensemble

The soon-to-be newlyweds both love steak and olives; I ate a lot of both at Cottage, though I rarely ate them together. For this recipe, I tried them in a pas de deux, and its success is a testament to the coupling of two seemingly different, but ultimately complementary forces. I blend a chunky, briny, tapenade Provençale from both black and green olives, and spoon it onto a seared, sliced strip steak. The meat, with its crisp, tender, mellow bite is brightened by the piquancy of the bubbling, herbaceous tapenade. Lauren and Jason, I’m not sure which of you is the steak and which is the olives, but I hope you’ll agree that the two go very well together—that they are très bien ensemble.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family’s classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.
Sliced Steak with Chunky Two-Olive Tapenade

-serves 2 to 4-
Steak Ingredients

2 12-ounce New York strip steaks
2 tablespoons olive oil
Salt and pepper
Herbes de Provence
Steak Procedure

1. Season the steaks with the olive oil, and a liberal amount of salt, pepper, and herbes de Provence.

2. Heat a heavy-bottomed skillet over medium to medium-high heat. Sear the steaks 6-7 minutes per side, then allow to rest for 10 minutes.

3. Slice, and serve with the two-olive tapenade (recipe follows).
Chunky Two-Olive Tapenade Ingredients

1 clove garlic
2 cups mixed pitted nicoise and picholine olives (or any black and green olives you like)
Leaves from 5 stems of fresh thyme
1/2 tablespoon anchovy paste
1 tablespoon fresh flat leaf parsley
1 1/2 tablespoons capers
1 teaspoon Dijon mustard
Juice of 1/2 lemon
1/4 cup olive oil
Salt and pepper
Chunky Two-Olive Tapenade Procedure

1. Demolish the garlic clove in the food processor. Then add in all the rest of the ingredients and pulse until you are left with an olive rubble.

2. Spoon over the hot sliced steak, and serve extra on the side with baguette. If you have extra tapenade, you can serve it with anything: baguette sandwiches, crudités, chicken, fish. You may want to double the recipe, just to have it on hand.

Printed from http://www.seriouseats.com/recipes/2009/07/french-in-a-flash-sliced-steak-with-olive-tapenade-recipe.html

Cook the Book: Roasted Olives

Posted by Caroline Russock, July 10, 2009

20090706barcelona.jpgEach time that I find myself grocery shopping for a dinner party, I make sure to pick up a few snacks for cocktail hour. Being a creature of habit, my pre-dinner nibbles are inevitably Marcona almonds and olives. The almonds are easy, but the olives are another story; no jars or sub-par olives at my house.

I am fortunate to have a few go-to olive purveyors that sell the tastiest and meatiest olives in town. But if you’re not as lucky, there is no need to fret: You, too, can have fantastically flavorful olives at home. Olives are preserved, but that doesn’t mean that you cannot doctor them up up. A simple roast with a few aromatic herbs and a bit of acid changes their flavor completely. This recipe for roasted olives from Sasa Mahr-Batu and Andy Pforzheimer’s The Barcelona Cookbook infuses a mix of olives with roasted red pepper, herbs, orange zest, and two types of vinegar. Citrus zest is a wonderful addition to olives, but the possibilities are endless. I’d recommend experimenting with fresh or dried chiles and some peppercorns. Home-roasted olives, still warm from the oven, will beat the pants off of your supermarket olive bar.
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Roasted Olives

- serves 4 to 6 -

Adapted from The Barcelona Cookbook by Sasa Mahr-Batuz and Andy Pforzheimer.
Ingredients

1 red bell pepper
1 tablespoon olive oil
4 cup assorted olives with pits (such as kalamata, Niçoise, Arbequina, Cerignola, picholine, and oil-cured black olives), drained and patted dry
7 sprigs fresh thyme, quartered
4 sprigs fresh rosemary, quartered
6 whole cloves garlic, peeled
Julienned zest of one orange
1/4 teaspoon hot red pepper flakes
1/4 cup red wine vinegar
1/4 cup sherry vinegar
3/4 extra-virgin olive oil
Procedure

1. Preheat the oven to 450° F.

2. Rub the bell pepper with the tablespoon of olive oil. Lay the pepper on a baking sheet and roast for 12 to 15 minutes, or until the side of the pepper resting on the baking sheet is wrinkled and almost black. Turn the pepper over and continue roasting for 7 to 8 minutes longer, or until the pepper is nicely charred on all sides.

3. Transfer the pepper to a small bowl and cover the bowl with plastic wrap. Let the pepper steam as it cools in the bowl for about 10 minutes. Remove from the bowl, rub off the charred skin, open the pepper, and scrape out the seeds and membranes. Cut the pepper into very thin strips (about 1/8 inch thick).

4. Reduce the oven heat to 425° F.

5. In a large mixing bowl, mix together the olives, julienned red pepper, thyme, rosemary, garlic, orange zest, and red pepper flakes. Toss well. Add the red wine vinegar and sherry vinegar to the olives and stir to distribute evenly.

6. Spread the olives on a jelly roll or shallow roasting pan. Roast for about 35 minutes, stirring frequently, or until the olives are tender. To test for doneness, taste an olive to see if the meat separates easily from the pit. If so, the olives are done.

7. Let the olives cool in the pan. When cool, drizzle with the extra-virgin olive oil and stir to mix. Serve right away or refrigerate in a container with a tight-fitting lid for up to 5 days.

8. Remove the olives from the refrigerator at least 2 hours before serving to let them reach room temperature. Stir well before serving.

Printed from http://www.seriouseats.com/recipes/2009/07/cook-the-book-roasted-olives-barcelona-tapas-recipe.html

Dinner Tonight: Leftover Chili Dogs

Posted by Nick Kindelsperger, July 10, 2009

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I can’t be the only one in America that just happened to have both ground beef and hot dogs left over from the July Fourth weekend. The staples of the national cookout could have made for a couple of fine indoor lunches—but what if they could be combined into something new? It didn’t take long for chili dogs to start dancing in my head. A properly made chili dog, like the ones I snarfed down at a Skyline Chili in Cincinnati when I was young, are a delicious thing to behold.

Of course, I didn’t have much time or, really, access to many ingredients to create something truly authentic. I’m still living on friends’ couches at the moment, and don’t have access to a wide variety of spices. That’s why I gravitated towards Tyler Florence’s version of the chili dog. Not only was it quick, but it could basically be completed with the same condiments used for the cookout. Ketchup and mustard serve as the base, with only a little chili powder added for heat. This might as well be called the cookout-leftover Chili Dog.

I knew that I was not creating an authentic version of a chili dog before I began, but I probably still should have read the comments first. Nearly everyone mentioned that it was too sweet and didn’t have enough heat. They were right. The ketchup makes the “chili” way too sweet. I tried to correct this by adding some hot sauce and much more chili powder than was originally called for. I’d also recommend adding crushed tomatoes instead of ketchup. It will never be perfect. This is more of an oddity than a perfect recipe. But for a bunch of leftovers from the July 4th weekend, it was rather interesting.
Leftover Chili Dogs

-Serves 4-
Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound ground beef
2 1/2 cups ketchup
1 tablespoon chili powder
2 tablespoons yellow mustard
Salt and pepper

4 hot dogs
4 hot dog buns
1/2 cup grated Cheddar
Hot sauce, to taste
Procedure:

1. Pour the oil into a skillet set over medium heat. Add the onion and garlic, and cook for about 5 minutes, or until the onion is soft. Dump in the ground beef and cook, breaking up the chunks with a spatula, for ten minutes. You want the meat to be well browned, but not burned.

2. Add the ketchup, chili powder, and mustard. Stir until combined, and then reduce heat to medium-low and cook for 15 minutes. Season with salt, pepper, and hot sauce to taste.

3. Meanwhile, grill the hot dogs, or saute them in a pan until warm.

4. Toss the dogs in the hot dog buns, and then top with a spoonful of the chili. Sprinkle with a little of the grated cheddar cheese. Add more hot sauce if needed.

Printed from http://www.seriouseats.com/recipes/2009/07/dinner-tonight-leftover-chili-dogs.html

Sunday Brunch: Cheese and Chive Hash Brown Potato Cakes

Posted by Ed Levine, July 12, 2009

I just can’t seem to resist any new hash brown recipe I come across. That’s especially true if the recipe is called a hash brown potato cake. I just love the way those words sound strung together: hash-brown-potato-cake. I’ve adapted this recipe from the terrific book, Gale Gand’s Brunch!. Gand calls for goat cheese, but using cheddar will produce equally delicious results. You can serve these bad boys with softly scrambled or fried eggs. And a few slices of bacon wouldn’t hurt either.
Cheese and Chive Hash Brown Cakes

- serves 4 -
Ingredients

3 large potatoes, preferably Yukon Gold
2 large egg white
1/2 cup rice flour
1/2 cup crumbled fresh goat cheese or shredded cheddar cheese
2 tablespoons chopped fresh chives
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying
Procedure

1. Grate the potatoes in a food processor, and then rinse them in a colander until the water runs clear. Squeeze them dry, first with your hands and then in a kitchen towel. Put them in a large bowl and stir in the egg whites, rice flour, cheese, chives, salt, and pepper.

2. Heat 3 tablespoons canola oil in a large nonstick saute pan on medium-high heat. Scoop 1/2 cup of the potato mixture into the pan and flatten it with the bottom of the measuring cup (or whatever you use to scoop). Repeat, spacing out the cakes but filling the pan as much as possible.

3. Fry the cakes on one side until golden brown, 3 to 4 minutes. Then flip them and fry on the other side until golden brown, 2 to 3 minutes. Remove them from the pan and drain on paper towels. Keep the cakes warm in a 200-degree oven while you fry with the remaining potato mixture. Serve hot.

Printed from http://www.seriouseats.com/recipes/2009/07/sunday-brunch-cheese-and-chive-hash-brown-pot.html

Grilling: Pizza

Posted by Joshua Bousel, July 3, 2009

On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

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Before you run out and grab all those burgers and hot dogs for tomorrow’s great Fourth of July cookout, let me tempt you with another great American tradition that’s great for the grill and revelers alike: pizza. Although the high heat of the grill produces a truly excellent pizza, it’s a challenge to get a perfectly cooked crisp crust at the same time the toppings are ready, but after years of trial and error, I’ve developed a fairly foolproof way to get perfect pizzas every time.

This requires a two-zone fire, with all the coals piled on one side of the charcoal grate, and a process of cooking the crust in stages.

First you stretch the dough out to a personal-size pizza and place it directly over the coals, cooking it until it browns and crisps nicely. Then remove the crust to a plate, arrange the toppings on the cooked side, place it over the cool side of the grill, and cover. When the cheese is melted and the toppings are done to your liking, check the bottom of the crust; if it needs to cook a little longer, just move it over to the hot side again until it’s perfect.

What comes off the grill is a real beauty of a pie. A wonderfully cooked crust, with that balance of crisp and chewiness that makes a great pizza—something to truly celebrate alongside our independence.
Perfectly Grilled Pizzas
Ingredients

Your favorite pizza dough, homemade or picked up from your local pizzeria
Your favorite pizza or marinara sauce
Toppings of your choosing
Procedure

1. Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. After heating up for a minute, clean and oil the cooking grate.

2. Break off a piece of dough about the size of your fist and stretch to a personal sized pie, about 12 inches. Immediately place the dough on the grill on the hot side, directly over the fire. Watch the dough closely, when it crisps and becomes golden brown, remove from the grill to a plate.

3. Arrange your sauce and toppings on the grilled side of the dough. Place the pizza back on the cool side of the grill and cover. Checking the pizza every few minutes, continue to grill until the toppings are cooked to your liking. Check the bottom of the dough, if it needs a little bit more time to brown or cook, move the pizza to the hot side of the grill again and cook until the bottom is nicely browned and crisp. Remove from the grill and enjoy.

Printed from http://www.seriouseats.com/recipes/2009/07/a-new-foolproof-method-for-grilling-pizza-how-to-recipe.html

Cook the Book: Plantain Shoestring Fries

Posted by Caroline Russock, July 3, 2009

20090629burgersfries%26shakes.jpgPlantains are not that popular in the U.S., but the rest of the world eats them up. They are a starchy staple of many tropical countries’ diets. Wikipedia lists no fewer than 23 regional dishes that revolve around plantains. In the Dominican Republic, Ecuador, Colombia, Honduras, and Venezuela they are sliced into chips and called plátanos maduros. In Cuba they are mashed into a porridge known as fufu. Plantains are fried in Ivory Coast and served with a tomato onion sauce and grilled fish to make aloco.

This recipe for Plantain Shoestring Fries from Bobby Flay’s Burgers, Fries & Shakes is a great introduction to cooking with plantains. Most stores sell ripe and unripe plantains; they both look like giant mutant bananas, except that one type will be green and firm and the other will be black and soft. This recipe calls for the unripe, green variety, which is starchy enough to fry up crisp.
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Plantain Shoestring Fries

- serves 4 to 6 -

Adapted from Bobby Flay’s Burgers, Fries & Shakes by Bobby Flay.
Ingredients

1 tablespoon kosher salt
2 tablespoons grated lime zest
1/4 teaspoon cayenne pepper
5 cups peanut oil
4 green plantains
Procedure

1. Stir together the salt, lime zest, and cayenne in a small bowl.

2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or a tabletop deep fryer, to 375° F. Line a baking sheet with paper towels and set aside.

3. While the oil is heating, peel the plantains. To peel the plantains: use a sharp knife to cut off the top and bottom ends. With the tip of the knife, make one slit in the skin of the plantain from top to bottom. Run the plantain under cold water and use your thumb and fingers to work the peel away from the fruit, beginning at the slit. Cut 1/2 inch off the ends of each plantain, then slice the plantains lengthwise with a U-shaped peeler or a mandoline into very thin strips ( about 1/8 inch thick). Cut each strip lengthwise into 1/8-inch-thick fries.

4. Fry in batches, turning frequently, until golden brown, about 45 seconds. Remove with a mesh skimmer to the baking sheet lined with paper towels and season immediately with the salt mixture.

Printed from http://www.seriouseats.com/recipes/2009/07/cook-the-book-plantain-shoestring-fries.html

Dinner Tonight: Chickpea Salad with Feta and Mint

Posted by Blake Royer, July 2, 2009

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I’m not too crazy about room-temperature bean salads; I like my beans best when they’re hot and refried. But I’m always tempted by legume recipes for their cheapness and healthiness, and it’s the season for salads. I’ve also yet to meet a Jamie Oliver salad that I didn’t like—the man has a knack. So when I saw this chickpea recipe, I took a chance. I liked that they are heated in a skillet to give them color and creaminess, similarly to another delicious recipe I made awhile back.

Shedding the usual trappings of lettuce and raw vegetables, this salad pairs the creamy chickpea against salty feta cheese and sweet cherry tomatoes; bits of basil and mint shoot it through with herby freshness. The dressing is bright and lemony, and a little hot from a fresh chili. It’s not a revolutionary recipe, but it was simple to prepare and very appealing. The trick to take away is the heating of the chickpeas; beyond that, the spices and ingredients could be easily adapted.
Chickpea Salad with Feta and Mint

-serves 4-
Adapted from JamieOliver.com
Ingredients

1 small red onion, thinly sliced
1 small fresh red chili, deseeded and minced
2 handfuls red or yellow cherry tomatoes, roughly chopped
Juice of 2 lemons
Extra virgin olive oil to taste
Sea salt and freshly ground black pepper to taste
410g can of good-quality imported chickpeas, drained and rinsed
2 tablespoons fresh mint leaves, roughly torn or chopped
2 tablespoons fresh basil leaves, roughly torn or chopped
7 ounces feta cheese
Procedure

1. Combine the onion, chili, and tomatoes with their juice into a bowl. Dress with most of the lemon juice and olive oil to taste (about three times as much as lemon juice), then season with salt and pepper.

2. In a small skillet, drizzle a little olive oil over medium heat and add the chickpeas. Cook for a few minutes until hot and creamy and just beginning to color. Add them to the bowl and allow to marinate and cool.

3. Once cooled, toss the herbs and season again to taste, adding any remaining lemon juice if needed. Serve with the feta cheese loosely crumbled on top.

Printed from http://www.seriouseats.com/recipes/2009/07/jamie-oliver-chickpea-salad-with-feta-and-mint-recipe.html

Cook the Book: Perfect French Fries

Posted by Caroline Russock, June 29, 2009

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I think that french fries are underappreciated. Sure, everyone eats them and enjoys them but do we ever really stop to think about the process of the french fry? I hadn’t until I started working in a restaurant kitchen that prided itself on its fresh-cut fries. I quickly became acquainted with the long and painstaking evolution of the prefect fry. Hours of cutting, soaking, rinsing, re-rinsing, frying, cooling, and re-frying go into this classic burger accompaniment. French fries are not just fried potatoes.

Making the perfect fries is a learning process; it took Bobby Flay years to perfect his technique. Here are a few of his tips for mastering the art of the perfect fry from Bobby Flay’s Burgers, Fries & Shakes.

Russets or baking potatoes are the best, whereas waxy potatoes (such as Red Bliss or new potatoes) simply won’t do. Soaking is key—this removes the starch, keeps the potatoes from sticking together, and eliminates the sugars that prevent the potatoes from achieving maximum crispness. As far as oils go, peanut oil is the best for deep frying. It has a high smoking point and a taste that is mild enough not to overpower the potatoey goodness of your fries. While countertop deep fryers are great you don’t need one to make fantastic fries at home. A heavy-bottomed pot, a wire mesh strainer, a deep-fry thermometer, and a roll of paper towels are the only pieces of equipment you need for piles of golden brown, crisp and delicious fries at home.
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Perfect French Fries

- serves 4 -

Adapted from Bobby Flay’s Burgers, Fries & Shakes by Bobby Flay.
Ingredients

5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
1 quart peanut oil
Kosher salt
Procedure

1. Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.

2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.

3. Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.

4. Increase the heat of the oil to 375° F.

5. Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

Printed from http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html

Cook the Book: Fresh Mint-Chocolate Speckled Milkshake

Posted by Caroline Russock, July 1, 2009

20090629burgersfries%26shakes.jpgI consider myself lucky for the fact that my childhood dentist’s office was located in very close proximity to an ice cream parlor. When it came time for my brother’s and my twice-yearly dental exams my mother decided that we should forgo lunch and have milkshakes instead. In hindsight, I assume she thought that if we had a liquid lunch then the dentist wouldn’t find any nasty pieces of sandwich residue in our teeth. Even in my seven-year-old mind this plan didn’t make the most sense, but I looked forward to going to the dentist, so I guess it worked like a charm.

My choice was always a mint chocolate chip shake and to this day it’s my favorite. When I stumbled upon this recipe for Fresh Mint-Chocolate Speckled Milkshake in Bobby Flay’s Burgers, Fries & Shakes, happy childhood memories came flooding back to me. Any recipe that recalls positive memories of the dentist should be taken to heart because I am not sure that many of us have happy ones. I guess that the moral of the story is that a milkshake makes anything better, even going to the dentist.
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Fresh Mint-Chocolate Speckled Milkshake

- makes one 16-ounce milkshake or two 8-ounce milkshakes -

Adapted from Bobby Flay’s Burgers, Fries & Shakes by Bobby Flay.
Ingredients

1 cup whole milk
1 cup coarsely chopped fresh mint leaves plus 4 whole mint leaves and additional Sprigs for garnish (optional)
2 tablespoons sugar
11 ounces premium vanilla ice cream (about 1 3/4 packed cups)
1 ounce bittersweet chocolate bar (don’t use chips), melted and kept warm
Procedure

1. Combine the milk, chopped mint leaves, and sugar in a small saucepan and bring to a simmer. Transfer to a bowl, cover, and refrigerate for at least 8 hours and up to 24 hours. Strain the milk into a bowl.

2. Pour 1/2 cup of the mint-flavored milk into a blender (reserve the remaining 1/2 cup milk for another shake), add the whole mint leaves, and blend for 5 seconds. Add the ice cream and blend until almost smooth, about 7 seconds. With the motor running, slowly pour the melted chocolate through the feed tube on the lid of the blender and blend for 5 seconds. Serve immediately, garnished with mint sprigs, if desired.

Adults: Add 1 ounce (2 tablespoons) crème de menthe to the blender when you add the mint-flavored milk.

Chocolate-chocolate mint shake Substitute chocolate ice cream for the vanilla ice cream.

Printed from http://www.seriouseats.com/recipes/2009/07/fresh-mint-chocolate-speckled-milkshake-recipe.html

Cook the Book: Pickled Red Onions

Posted by Caroline Russock, July 2, 2009

20090629burgersfries%26shakes.jpgI love pretty much anything pickled, cucumbers, tomatoes, mushrooms, watermelon rind, okra, even pickled eggs. I have to say that my favorite pickled item is the onion. Those little pickled pearl onions in my jar of cornichons disappear way before the last pickle and when I’m in the mood for a cocktail, a gin gibson is my drink of choice. Those beautiful pink pickled onions that are served with some tacos are my absolute favorite.

With all of this love for pickled onions it’s surprising that I have never thought to put them on a burger. It was only while flipping through the pages of Bobby Flay’s Burgers, Fries & Shakes that I realized pickled onions might just be the prefect burger accompaniment.

This is a quick pickling recipe, no need for boiling jars or long curing time. Simple mix the thinly sliced red onions with some acid, in this case vinegar and lime juice, some herbs, and some chiles for spice.
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Pickled Red Onions

- makes about 2 cups -

Adapted from Bobby Flay’s Burgers, Fries & Shakes by Bobby Flay.
Ingredients

1 cup fresh lime juice
1/2 cup distilled white vinegar
1 tablespoon sugar
2 teaspoons kosher salt
2 large red onions
2 teaspoons finely chopped oregano leaves
2 whole serrano chiles or jalapeño chiles, slit down the center (optional)
Procedure

1. Whisk together the lime juice, vinegar, sugar, and salt in a medium nonreactive bowl and let sit until the salt and sugar dissolve, about 5 minutes.

2. Meanwhile, peel and halve the onions, and cut into 1/8-inch-thick slices. Add the onions, oregano, and chiles, if using, to the lime juice mixture and stir to combine. Cover and refrigerate for at least 24 hours and up to 2 days, stirring the mixture at least once during this time. Drain before serving.

Printed from http://www.seriouseats.com/recipes/2009/07/cook-the-book-pickled-red-onions.html

Serious Heat: Fruit Salsa: Love ‘em or Hate ‘em?

Posted by Andrea Lynn, July 1, 2009

Editor’s note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine, drops by with Serious Heat.
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Photograph by Bill Milne

Whether in jarred-form or homemade, what is it about that sweet/spicy blend of fruit and chiles into a salsa that inspires love sonnets or utter repulsion? Personally, growing up on Southern sweet tea has primed me for a palate that can handle all types of sugariness, so I love fruit salsas. Others in the office don’t share that same sentiment on sweetness combined with fire.

Whether you love or hate them, you can’t argue with the popularity of fruit salsas. For our Salsa Scoop taste-test in the May issue of Chile Pepper, 70 to 80 salsas were submitted, three times as many salsas than in usual taste-tests. Every type of fruit imaginable—from papaya to green tomatoes to cherries—was in a salsa form, but our faves had one component in common: fruity freshness with a balance of sweet and heat.

A few highlights:

Appledore Cove Balsamic Strawberry Salsa
“Really digging the strawberries,” commented one taste-tester. This salsa sports a substantial berry taste that blends nicely with tomatoes. Unapologetically sweet, this is fruit salsa in all its glory, though the balsamic vinegar and burgundy wine do add a splash of acidity. Stuff this mild salsa into a crêpe with sour cream. Yummy.

Pain Is Good Georgia Peach Salsa
Pepper combines with peach in this salsa, which is also sweetened with apricot nectar. Onion bits make for a chunky texture in a salsa loaded with green chiles and jalapeños. More on the mild side, this is a great salsa to encourage budding chileheads (especially kids!).

Rosa Mexicano Salsa de Piña
“Now this is the pineapple salsa I’ve been waiting for,” said one taster of the salsa’s tart, salty perfection with a pow of heat. With just a tiny hit of smoke and tastefully sweet flavor, this salsa should be savored straight on a chip (or out of the jar).

Want to make your own fruit salsa? It’s easy enough! Whether mounding it on a chip or topping grilled chicken, this Grapefruit-Avocado Salsa will make guacamole jealous—the fruit salsa uses the velvety smoothness of avocado to create magic with tart ruby red grapefruit. Quickly pickled onions and chiles add crunch, acidity and heat.
Grapefruit-Avocado Salsa with Pickled Onions and Chiles

- makes 4 servings -

Zest Factor: Medium

To segment a grapefruit, place on a cutting board, and use a serrated knife to cut a thick slice of peel off both ends of the fruit. Stand the grapefruit up on one of the cut ends and use the knife to trim away the peel and pith from the rest of the grapefruit, keeping as much fruit intact as possible. Using a paring knife, hold grapefruit over a bowl to catch juices, and cut in between the membranes to segment the fruit. Reserve the grapefruit juice to enjoy on its own.
Ingredients

For the pickled onions
1/4 cup white vinegar
1 tablespoon sugar
1/4 sliced red onion
2 to 3 serrano chiles, sliced

For the salsa
2 ruby red grapefruits, segmented and cut into bite-size pieces
1/4 cup chopped cilantro
8 to 10 mint leaves, julienned
Salt
1 avocado, chopped
Procedure

1. In a small bowl, combine vinegar and sugar. Whisk together until sugar is mostly dissolved. Add onion and chiles, and stir. Let sit for 30 minutes to marinate. Drain vinegar mixture, reserving the pickled onions and chiles. Discard the vinegar, or reserve for another use.

2. In a medium bowl, combine the grapefruit segments, cilantro, mint and salt. Mix in onions and chiles, and check for seasoning. Add avocado, and gently toss to combine. Serve with chips or over any meat, like grilled chicken.

Printed from http://www.seriouseats.com/recipes/2009/07/serious-heat-grapefruit-avocado-salsa-with-pickled-onions-and-chiles-recipe.html

Dinner Tonight: Soy Poached Chicken

Posted by Nick Kindelsperger, July 1, 2009

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I’m currently between apartments, crashing at friend’s place for a week until I can safely move in to a new place. This means all my spices and gadgets are boxed up and hanging out in a storage unit far away from me. All I have are my condiments, which I knew would go bad if I left them out of the fridge for a week. That’s really the only reason I settled on this recipe for soy-poached chicken from the New York Times. I knew I had a huge bottle of mushroom-flavored soy sauce, and I could easily pick up everything else at the Trader Joe’s by my current residence.

Luckily, the recipe is from Mark Bittman, whose recipes are always flavorful. Much like other braised chicken dishes I’ve tried, this one is littered with ginger. To that, Bittman adds the aforementioned mushroom soy sauce (regular soy sauce can probably be substituted, but I have no proof of this), mei kuei lu chiew (which you can substitute an off-dry Gewurztraminer for), sugar, and water. The chicken cooks at a boil for 10 minutes breast side down, and then it is flipped, the heat is killed, and the bird bathes in the broth for 15 minutes to hopefully finish cooking.

Except mine didn’t get done. When I cut into the legs I noticed they were nearly raw. I blame this on the fact that my bird was a four-pounder and not the skinny 2 1/2 pounds that was recommended. It’s not a huge deal; I just brought the liquid back to a boil and cooked the bird for an extra five minutes. The chicken comes out perfumed with ginger, star anise, and that mushroom soy sauce, but the skin does look a little pale. This is solved by tossing it in a very hot oven for five minutes to crisp the skin up. The chicken is utterly delicious, but it’s the sauce that I loved the most. When I finished my plate I ate the sauce from the bowl with a spoon.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.
Soy-Poached Chicken

- serves 4 -
Ingredients

3 cups mushroom soy sauce
3 cups off-dry white wine
1 cup sugar
3 ounces ginger, peeled and sliced
10 scallions
1 2-1/2 to 3 pound chicken
2 star anise
Procedure

1. Pour the mushroom soy sauce, white wine, and 2 cups of water into a large pot set over. Add the star anise, sugar, and ginger and turn the heat to medium-high. When it comes to a boil add the scallions and carefully lower the chicken in, breast side down. Bring back to a boil and cook for 10 minutes. Turn off the heat, and flip the bird over to the other side and let it sit in the liquid for 15 minutes. Check to see if the leg meat is cooked. If it is not, then return the liquid to a boil and cook leg side down for an extra 5 minutes.

2. Meanwhile, preheat the oven to 500°F. Chop the remaining scallions.

3. Remove the chicken from the pot, and transfer to a roasting pan. Place in the oven and cook for about 5 minutes. Keep a constant eye on it making sure the skin doesn’t burn.

4. Meanwhile, bring the liquid in the pot back to a boil. Once hot, turn off the heat and add the chopped scallions.

5. Carve the bird and serve with extra sauce on the side.

Printed from http://www.seriouseats.com/recipes/2009/07/dinner-tonight-soy-poached-chicken-recipe.html

Bolo Burger

Posted by Caroline Russock, July 1, 2009

The following recipe is from the July 1 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

When it comes down to it there are really only two schools of hamburger philosophy. The first are the hamburger purists—a burger and a bun are all these guys need for a perfect burger. Cheese, lettuce, and tomato can be argued for, but really, it’s all about the meat. The second school of burger lovers are more open and progressive. Members of this group embrace toppings—avocados, sautéed mushrooms, blue cheese, and atypical buns are tell-tale signs of a progressive burger aficionado.

A progressive burger lover sees the hamburger as a blank canvas, an already delicious vessel just waiting to be improved upon. While Bobby Flay doesn’t compromise the quality of his burgers in Bobby Flay’s Burgers, Fries & Shakes, he is certainly not opposed to gilding the lily. This recipe for Bolo Burgers is inspired by Spain—sweet and spicy piquillo peppers and Spanish paprika are mixed into an aioli, and topped with Serrano ham and Manchego cheese. The sesame seed bun is pressed in the style of a Cuban sandwich.

Is this a true burger? That depends on which school of burgers you fall into, but I’m pretty sure that if you were to make these burgers at home you wouldn’t get many complaints.
Bolo Burger

- serves 4 -

Adapted from Bobby Flay’s Burgers, Fries & Shakes by Bobby Flay.
Ingredients

Piquillo Pepper-Smoked Paprika Aioli

1/2 cup mayonnaise
2 cloves garlic, chopped
2 jarred piqiullo peppers, drained
2 teaspoons smoked sweet Spanish paprika
1/2 teaspoon kosher salt

Burgers

1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
4 sesame seed hamburger buns, split; toasted if desired
8 slices Manchego cheese
8 paper-thin slices Serrano ham
Procedure

1. To make the aioli, combine the mayonnaise, garlic, peppers, paprika, and salt in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. The aioli can be prepared 1 day in advance, tightly covered, and refrigerated.

2. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep impression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using 1 1/2 tablespoons of the oil.

If using a grill: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.

If using a grill pan: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.

If using a sauté pan or griddle (preferably cast iron): Heat the oil in the pan or griddle until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.

3. Place the buns on a flat surface and spread half of the aioli over them. Top each one with a slice of the cheese, then a slice of the ham, then a burger, another slice of ham, and finally another slice of cheese, in that order. Spread the rest of the aioli on the bun tops and cover each burger with a top.

4. Brush the tops of the buns with the remaining 1 1/2 tablespoons of oil and place on the grill, griddle, or sauté pan, top side down. Using a heavy-duty metal spatula, press down on the bottom of the buns and grill until the tops are light golden brown, 1 to 2 minutes. Turn the burgers over and continue cooking, pressing down the tops, until the bottoms are light golden brown and the cheese has melted, about 1 minute longer. Serve immediately.

Printed from http://www.seriouseats.com/recipes/2009/07/bolo-burger-recipe.html

Seriously Italian: A Sicilian Breakfast To Beat The Heat

Posted by Gina DePalma, July 2, 2009

Editor’s note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she’s back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina!

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I live on the top floor of our six-story building, which takes the heat of summer to another level. As soon as the temperatures get warm and the days get longer, our tar roof begins to sop up the heat and then pump it into our apartment with the full-force vengeance of a busted furnace. If there are any other roof dwellers out there, you know exactly what I am talking about. It is a miserable, stifled, intensity that makes even the slightest bit of activity seem like torture.

It reminds me a bit of the kind of heat they get in Sicily, where at the height of summer it is not uncommon to awake at sunrise to soaring temperatures. Sicilians have unique coping mechanisms in place to deal with the inferno. They drive like maniacs in the streets of Palermo and Catania. They take to the seashores as much as possible, gathering on beaches and promenades, dangling off the decks of boats and rocky cliffs. And they eat ice-cold gelato, granita, and sorbetto for breakfast.

Starting your day with a huge mound of ice cream may seem decadent and misplaced to our somewhat Puritan sensibility of sweets and when they can be enjoyed. Remember when Bill Cosby fed chocolate cake to his kids for dinner?

Meh, meno male. Italians like to start the day with something sweet anyway, and the frozen part is purely common sense. Eating something very cold will lower the body’s temperature, a good idea when your clothes are going to be soaked with sweat by 9 a.m. In a larger sense it reflects the Sicily’s cultural history, an ability to adapt to any situation in order to further survival, as well as the ultimate enjoyment of life.

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My favorite part is the soft, airy, buttery brioche roll that is the vehicle of choice for all of this frozen goodness. The bread is split open wide and stuffed to overflowing with gelato or sorbetto. Granita—basically liquid that is aerated and broken up by hand as it freezes—is looser and melts quickly, so it is usually served in a glass, layered con panna (with cream). Simply dunk and dip a piece of brioche into it, or load it on by the spoonful.

How can this breakfast be folly? There’s bread for energy, some dairy, maybe some fruit, and with Granita al Caffè Con Panna, your morning coffee all in one cool, heat-dissipating shot.

If you want to try your hand at homemade brioche, go for it, but since turning on the oven defeats the purpose of keeping things cool, I try to let someone else do the baking. It is hard to duplicate the kind of bread you would find in Sicily. Italian brioche differs from the French version; it is richer and fluffier, more like a cushy pillow, and the outer layer isn’t as flaky. If you have a good bakery near your house, you can get a brioche loaf and cut slices to fold around the gelato, or ask for a simple sweet roll.

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To make the coffee granita, I follow this formula: 1/4 cup of granulated sugar for every two cups of brewed espresso or strong regular coffee. You can certainly adjust the sweetness to your taste. Whisk the sugar into the hot coffee, and let the mixture cool completely to room temperature before putting it into the freezer in a shallow metal or glass dish.

Monitor the freezing process; as the sides begin to freeze, using a whisk or fork to break it up and move it to the center. You’ll have to do this every 15 minutes or so, sooner as it freezes more; I like to use a little whisk for more aeration and to strategically target the frozen spots.

When there is no more loose liquid in the mix, give it a really good whisking and let it freeze for about 15 to 20 minutes more.

To serve, you’ll need some sweetened heavy cream whipped until it mounds softly. In a glass dessert dish or cup, put a generous layer of frozen granita. I like to add a small shot of ice-cold, brewed espresso here to get some extra coffee punch in the mix. Layer on some cream, then repeat the layers, ending with a mound of cream, which you can whip a bit stiffer for holding power. Top with some shaved chocolate and/or ground cinnamon and serve with brioche on the side. Dip pieces of the brioche into the mix, or fold pieces of it around spoonfuls of granita and cream.

Printed from http://www.seriouseats.com/recipes/2009/07/seriously-italian-a-sicilian-breakfast-to-bea.html

[An amazing page of tips, hints, locations and much more]

http://www.thelivingweb.net/dumpster_diving_for_fun_and_profit.html

One Man’s Trash is Another Man’s Treaure!

Profit, Art... and Priceless Treasures... From Trash

by Jacqueline Corbett
“Dumpster diving”, often a survival technique for the hungry and homeless, can, for believers and visionaries, be an exciting treasure hunt yielding antiques, vintage collectibles, and exciting finds waiting to be turned into art.

For some, dumpsters and garbage piles are sources of priceless treasures (some very eBay-able). For others, they are a stash of wonderful “raw materials” waiting to be made into objects of art. For yet others, a source of food, clothing, decorative and useful items for the home.

For those addicted, they can be a never-ending and inexpensive source of amusement ... providing a “rush” unequalled even by the finest flea market or thrift store find. Definitely the “thrill of the hunt”... and then some.

There is something both magical and mystical about “dumpster diving”. Not only are you “rescuing” something of value from almost certain oblivion — but you are also receiving a “surprise gift from the Universe” that is totally free.

“Dumpster diving” has become almost fashionable these days... with mentions of it showing up in the popular media.

I discovered it by chance over 20 years ago, after “starting over” in the mountains of North Carolina.

At the time, unattended dumpsters were the way garbage was dealt with in all but the most urban areas of Western North Carolina. Whole houseful’s of belongings would often wind up in the dumpsters ... creating an afternoon’s worth of entertainment... a veritable “archeological dig” of sorts as you progressed through layers of discarded objects... looking for “the good stuff”.

Yielding treasures to be cherished like the cast iron monkey doorstop that followed me to Philadelphia and back... or the numerous household and clothing items that found their way to Asheville’s Dreamland Flea Market, helping pay the $435 a month rent on our 3 story, 4 bedroom 3 bath rental home (another of my amazing finds!).
Not only has dumpster diving been an now and then source of amusement, and occasional sustenance, but I personally find it to be one of the highest forms of re-cycling — and a marvelous way to practice receiving “manna” from the Universe.

How the Matching Color Monitor Magically Appeared

I am still in awe of the amazing way the matching HP Pavilion 15” Color Monitor came into my possession. There was no doubt in my mind that THIS was not just a coincidence.

Six months earlier, I had purchased an HP Pavilion computer. Really tight for cash, I had no choice but to make do with an old Dell monitor with terrible color.

One Wednesday evening, I took the “long way home” from work. As I sped by the Jr. League Thrift Store in Bryn Mawr — a stop on the rather ritzy Philadelphia ‘Main Line’ and one of my favorite Saturday afternoon places to hunt for treasure — I spotted a bunch of interesting looking chairs sitting next to the store’s dumpster.

I quickly did a U-turn.

Not only was one of the chairs a great find, but inside of the dumpster I spotted an HP color monitor. I brought it home and hooked it up to my computer. It worked perfectly. I now finally had a place to hang the speakers that had come with my computer — and could build webpages and see them in vibrant color.

I priced the monitor at Comp USA at $250.00.

I felt — and still do — truly blessed. For I was undoubtedly the perfect recipient of this monitor which had been discarded by someone who no doubt had upgraded to a much bigger and nicer monitor. Led to it by some mysterious guidance for which I am both eternally grateful and continuously in awe.

That same dumpster has before and since yielded many another treasure. Here’s just a brief and very partial list from memory.

* A matched set of four pink Pyrex refrigerator dishes from the ‘50’s. Sold on eBay for $55.00.
* A blue Uncle Sam cash register bank. Sold on eBay for about $25.
* A gorgeous set of lapis blue Mikasa dishes minus a cup or two which I still treasure.
* Several boxes of vintage LP’s in mint condition..
* Untold numbers of intriguing books including a signed Howard Cosell autobiography which I sold on eBay for about $17.
* A wonderful native American beaded purse and matching beaded necklace.

You’ll see from this list that the right dumpster can indeed be a very profitable and pleasurable place to “dive”.

Curbside Trash Heaps in Fancy Neighborhoods Can Often Yield Wonderful Finds

Some folks purportedly make a very nice living just by making afterhours rounds of upscale neighborhoods on trash takeout night and reselling their finds.

I’ve haven’t done that — yet — but I did make quite a haul one afternoon after spotting a huge trashpile in the front yard of a Dexter Hill home whose basement had been inundated by a recent flood and quickly applying my brakes and making a U-turn. An hour or two later, I walked back to the car with an assortment of goodies which included a small oriental carpet, a delightful vintage terracotta jug from some foreign country, several vintage Christmas ornaments in the form of birds and shells, two tall brass lamps, and an monogramed Irish linen bed sheet. More ‘gifts from the Universe’ as I’ve come to call them.

Garden Junk Forum

This forum is for the discussion of the creative use of found objects in the garden. Click Here.

SeeMeGetRich.com

One guy’s quest for financial independence through long-term investing and sound personal finance decisions.

http://www.seemegetrich.com/2007/04/dumpster-diving-for-fun-and-profit.html

Dumpster Diving for Fun and Profit

The recent post on dumpster diving over at The Bizarro World Debt Elimination Freak Show got me thinking about my old dumpster diving days in time past. In the summer of 2002 I was back home for the summer from grad school at Syracuse University. I needed to save some money because I was to be moving to my present town in the fall and I would need some cash for a security deposit and first month’s rent on an apartment in a way overpriced location. I looked around at local jobs, but nothing sounded like much fun at the time. My mom made the suggestion that I do some work for her fiance, Robert, who was basically a local jack-of-all-trades handyman. He agreed pay me $10.00/hr., and the two of us would be able to crank out quite a bit of work together.

One of Robert’s long-time hobbies/passions was and is dumpster diving. So whenever we were short on work, we would make the rounds to all the construction sites, shopping centers, etc., raiding the dumpsters for anything that was remotely sell-able. Most of the time we were looking for scrap metal, especially aluminum and copper, which we could then drive over to the Alcoa (AA) scrap yard and sell for the going rate on scrap metals. Pure copper or aluminum caught the highest rate, but “dirty” copper or aluminum was also able to be sold on the cheap.

One of our regular stops was at the local “Big-Box-store” dumpster. This particular Big-Box was having a peculiar problem: Their forklift driver had a habit of punching holes in some of the boxed items they sold. Rather than sell a damaged product, Big-Box would just toss it in the dumpster and leave it ripe for the picking. One particular product that we found pretty regularly was a certain model of Rubbermaid snap-together outdoor storage shed; the kind that goes for a few hundred dollars a pop. (See the exact model here and in the photo above. Ahhh, the memories!) The forklift driver was punching a hole in the box and damaging the doors of the shed. Whenever we found one of these sheds in the dumpster, we would make off with it like bandits, run it back to Robert’s garage, assemble it, replace the missing door with gray-painted plywood, and put it out on the street with a for sale sign.

The whole process probably took under two hours, and we would be able to net somewhere between $150 and $200 for each shed we recovered. $75-$100 for each of us per shed was not a bad deal for two hours of work. By the end of summer we had the storage shed assembly down to a science and we were able to shave another half hour off that assembly time. We probably found, assembled and sold somewhere between seven and ten identical sheds all with the same missing door over the course of that summer.

The next summer a similar situation arose. My then-girlfriend and now-wife had become engaged, and I needed to save money for our honeymoon. We were to be married in August in her hometown in Florida and then we were to drive across country for our honeymoon and to get her moved out to California while I worked on my Ph.D. Same thing: I needed the cash, but a regular job didn’t sound like much fun at all; so Robert and I were back to our old tricks of odd-job work and construction, with a healthy dose of dumpster diving when the work wasn’t forthcoming.

So all-in-all I have two summers of professional dumpster diving experience under my belt. As long as we avoided the dumpsters with heavy-food content (yuck!) and stuck to those dumpsters that tended to yield sell-able materials (construction sites, stores, etc.), we were able to make pretty decent money while avoiding the ick-factor that is usually associated with dumpster-diving.

I wonder what my students would think if they knew that their college professor moonlights as a professional dumpster diver! Lesson in short: when you need the cash, you can’t be proud. Swallow your pride, find a good dumpster, and dive right in! I had a better time dumpster diving than I have had at practically every job I’ve had before or since. I have always had relatively fun jobs (coffee shop barista, RadioShack salesperson, college professor, etc.), but running around in a pickup truck all day with a toolbox and a bed full of scrap metal was more existentially freeing than any of them!

Well, I’m only about 8000 posts behind, but I’m working on it, lol! Thanks for the kind invite!

July 13, 2009 News - UnitedStatesAction.com

Iraq: Seven Christian Churches Bombed - Christians fleeing Iraq when told by Islamic Supremacists to Convert to Islam or Die
http://www.realcourage.org/2009/07/iraq-churches-bombed/
— CNN: “Wave of Iraq church bombings stretches into third day”
http://www.cnn.com/2009/WORLD/meast/07/13/iraq.church.bombings/
— CNN reports: “A church in Iraq was bombed Monday, the seventh Christian house of worship in the country to be bombed in three days.”
— “Three children were wounded in Monday’s attack in northern city of Mosul
— “Car bomb exploded in the morning, damaging church in al-Faisaliya district
— “Six churches in and around Baghdad were bombed over the weekend
— “Many of Iraq’s estimated 1 million Christians have fled the country

— CNN reports: “The car bomb exploded in the morning, damaging the church in the al-Faisaliya district of eastern Mosul.”
-— “Six churches in and around Baghdad were bombed over the weekend, leaving four dead, officials told CNN.
A total of 35 people have been wounded in the wave of attacks, including the three children Monday.”
-— “The first bombing took place Saturday night at St. Joseph’s church in western Baghdad, according to an Interior Ministry
official. Two bombs placed inside the church exploded about 10 p.m. (3 p.m. ET). No one was in the church at the time of the attack.”
-— “Earlier Sunday, three bombs exploded outside churches, wounding eight civilians, the official said. The bombs
detonated within a 15-minute span, between 4:30 and 4:45 p.m. local time (9:30 and 9:45 a.m. ET). Two of the churches
are in central Baghdad’s al-Karrada district, and the third is in al-Ghadeer in eastern Baghdad.”
-— “Sunday evening, a car bomb exploded outside a church on Palestine Street in eastern Baghdad just after 7 p.m.
(12 p.m. ET), the official said. Four people died, and 21 were wounded.”
-— “And in southern Baghdad’s Dora district, a bomb outside a church wounded three other civilians.”
-— “Most of the churches were damaged in the bombings, according to video footage.”
-— “St. Joseph’s was one of six churches hit by coordinated bombings of Christian houses of worship in
Baghdad and Mosul in 2004. The church is in the al-Jamiaa neighborhood of Baghdad, a former stronghold
of al Qaeda in Iraq. There have been recent reports of an increase in targeted attacks in the area.”
-— “Many of Iraq’s estimated 1 million Christians have fled the country after targeted attacks by extremists. In October,
more than a thousand Iraqi families fled Mosul after they were reportedly frightened by a series of killings and threats
by Muslim extremists, who apparently ordered them to convert to Islam or face possible death. At least 14 Christians
were killed in Mosul in the first two weeks of October. “
-— “One Christian Iraqi, interviewed outside Sacred Heart Church — one of three churches bombed Sunday afternoon
— said the bomb went off shortly before 5 p.m., as members were arriving for Sunday evening mass. No one was hurt,
Sabhan George told CNN, but the bomb damaged the church building and some cars outside.”
-— “George said he is concerned about the church bombings. If this continues, he said, ‘there will be no Christians left in Iraq.’”

(Iraq) Car bomb explodes outside Iraqi church, kills 4
— AP: “A car bomb exploded near a church as worshippers left Sunday Mass, killing at least four civilians and injuring
18 in one of several attacks on Iraq’s beleaguered Christian minority.”
http://news.yahoo.com/s/ap/20090712/ap_on_re_mi_ea/ml_iraq
http://www.deseretnews.com/article/705316462/Car-bomb-explodes-outside-Iraqi-church-kills-4.html?linkTrack=rss-5
http://www.usatoday.com/news/world/iraq/2009-07-12-carbombing_N.htm?csp=34

Iraq curfew in some Christian areas after church bombs
http://alertnet.org/thenews/newsdesk/LD550300.htm

(Iraq) U.S. ambassador to Iraq unhurt by convoy bomb
http://news.yahoo.com/s/nm/20090713/pl_nm/us_iraq_violence_ambassador

(Pakistan) Deadly blast in Pakistani village - 9 die in bombing south of Lahore
http://news.bbc.co.uk/2/hi/south_asia/8147092.stm

(Pakistan) Mullah Fazlullah, Swat leadership safe: Taliban spokesman
http://www.longwarjournal.org/archives/2009/07/mullah_fazlullah_swa.php

(Pakistan) Training centres in Mehsud’s areas bombed - South Waziristan
http://www.dawn.com/wps/wcm/connect/dawn-content-library/dawn/news/pakistan/provinces/06-training-centres-in-mehsuds-areas-bombed-rs-12

(Pakistan) Shariah to be enforced: Jamaat-e-Islami
http://www.thenews.com.pk/daily_detail.asp?id=187717

(Pakistan) Punjab: Explosion Kills 17 in Eastern Pakistan
http://www.voanews.com/english/2009-07-13-voa10.cfm

(U.S./Somalia)Minnesota: Minn. man indicted on terror charge
— “Federal prosecutors have indicted a Minnesota man on charges of aiding a terrorist group.”
— “The indictment unsealed in Minneapolis accuses Salah Osman Amed of conspiracy, the Star Tribune reports.
Amed appeared Monday before a magistrate judge.”
http://www.duluthnewstribune.com/event/apArticle/id/D99DQ6JO1/

(U.S./Somalia)
— Feds: They Wanted To Fight Jihad In Somalia
http://liveshots.blogs.foxnews.com/2009/07/13/feds-they-wanted-to-fight-jihad-in-somalia/?test=latestnews
— FBI confirms link between terror indictments, missing Somalis
http://minnesota.publicradio.org/display/web/2009/07/13/terror_indictment/

(U.S.) CIA Had Secret Al Qaeda Plan
http://online.wsj.com/article/SB124736381913627661.html#mod=rss_Today%27s_Most_Popular

Jordan: Death Sentence in Killing of U.S. Diplomat
http://www.nytimes.com/2009/07/14/world/middleeast/14briefs-Jordan.html?_r=1

Somali President Says Parts of Capital Recaptured
http://www.bloomberg.com/apps/news?pid=20601116&sid=a2EZLW80SYyU

Yemen: 6 Al Qaeda Militants Get Death Sentences
http://www.foxnews.com/story/0,2933,532140,00.html

Yemen forces disperse rally over suspended paper
http://www.reuters.com/article/industryNews/idUSTRE56B1NA20090712

(Algeria/Switzerland) Al Qaeda frees Swiss hostage for 3 mln euro-paper
http://www.reuters.com/article/latestCrisis/idUSCHI327625

(Germany) German-Pakistani man jailed for supporting al-Qaeda
— “Aleem N.” sentenced to eight years in prison
— “Prosecutors said Aleem N. supported al-Qaeda for years, raising money, distributing propaganda material
and recruiting new members. He is thought to be a key figure for the organization’s German operations.”
http://www.dw-world.de/dw/article/0,,4475600,00.html

(Philippines) LA Times: “Philippine bombings: No one is a suspect and everyone is to blame”
http://www.latimes.com/news/nationworld/world/la-fg-philippines-bombings13-2009jul13,0,5580996.story

Other News:

(U.S.) Virginia: Responsible for Equality And Liberty (R.E.A.L.) Statement to Virginia’s
Fairfax County Board of Supervisors on the Islamic Saudi Academy
http://www.realcourage.org/2009/07/islamic-saudi-academy/
-— also provides links to YouTube videos of public hearings
-— Denise Lee, Jeffrey Imm - on YouTube - Fairfax 2
http://www.youtube.com/watch?v=i_fAQKcSsF4
—— Denise Lee at 3:06, Jeffrey Imm begins at 8:06
-— YouTube Fairfax 3
—— Jeffrey Imm continues beginning of video
http://www.youtube.com/watch?v=Ocb_D2oGafI&;
-— R.E.A.L. postings addressing Saudi Arabia
http://www.realcourage.org/?s=Saudi

(U.S.) FOX News: Coalition Fights Expansion of Islamic Saudi Academy in Virginia
http://www.foxnews.com/story/0,2933,532365,00.html

(U.S.) July 11 Lincoln Memorial Public Awareness Event - Orange Ribbon Campaign Kickoff for Equality And Liberty
http://www.realcourage.org/2009/07/july-11-lincoln-memorial/

(U.S.) July 21 - DC: Congress to Reintroduce Equal Rights Amendment for Women
http://www.realcourage.org/2009/07/july-21-era/
http://www.facebook.com/group.php?gid=82398771791#/event.php?eid=102387221863

(U.S.) “New fund provides investment opportunity for Muslims, others”
http://www.nydailynews.com/money/2009/07/13/2009-07-13_new_fund_provides_investment_opportunity_for_muslims_others.html

Yasmin Alibhai-Brown: Wearing the burqa is neither Islamic nor socially acceptable
http://www.independent.co.uk/opinion/commentators/yasmin-alibhai-brown/yasmin-alibhaibrown-wearing-the-burqa-is-neither-islamic-nor-socially-acceptable-1743375.html

(France) Caryl Rivers comments on burqa
http://www.huffingtonpost.com/caryl-rivers/ban-the-burka-you-bet_b_230136.html

Saudi Arabia announces penalites for human trafficking
— U.S. State Department: “Women, primarily from Asian and African countries, are also believed to have
been trafficked into Saudi Arabia for commercial sexual exploitation”
http://www.google.com/hostednews/afp/article/ALeqM5h6pcHKXFofSlUGTgD1fzIIWhRN4g
—— see also:
-—— U.S. State Dept Trafficking in Persons Report 2009 and Gender Imbalance in Human Trafficking
http://www.realcourage.org/2009/06/trafficking-in-persons-2009/

Iran Protest News:

Mother of 19 Year Old Slain Iranian Protester “I Won’t Be Silenced”
http://freemenow.wordpress.com/2009/07/14/mother-of-19-year-old-slain-iranian-protester-i-wont-be-silenced/

Against Nazi News:

(Germany) Demjanjuk charged with 27,900 counts of accessory to murder
— “German prosecutors charge Demjanjuk as accessory to murder at Nazi death camp”
-— “German prosecutors formally charged John Demjanjuk on Monday with 27,900 counts of being
an accessory to murder at a Nazi death camp during World War II”
http://abcnews.go.com/International/wireStory?id=8067094
http://news.yahoo.com/s/ap/20090713/ap_on_re_eu/eu_germany_demjanjuk

__._,_.___

If reposting elsewhere, please credit source of this research as UnitedStatesAction.com

[Note the Calif. acid attack threat....]

July 14, 2009 News - UnitedStatesAction.com

(Pakistan) Al Qaeda: “New Audio from Dr. Ayman al-Zawahiri: ‘A Message to My Muslim Brothers and Sisters in Pakistan’”
http://www.nefafoundation.org/miscellaneous/FeaturedDocs/nefazawahiri0709.pdf
— Qaeda’s Zawahri urges Pakistanis to join jihad
—— Zawahiri: “It is the individual duty of every Muslim in Pakistan to join the Mujahedeen”
http://in.reuters.com/article/domesticNews/idINLF51577020090715?rpc=401&;
http://www.news.com.au/story/0,23599,25785866-1702,00.html?from=public_rss

(Pakistan) Punjab: “Terror’s free run in South Punjab”
— “Massive quantities of weapons discovered from the house of the teacher Riaz Kamboh — explosives, suicide jackets,
rockets, etc — clearly indicate that the man was involved in terrorism and was probably a part of the plan for
future terrorist activities targeting Punjab.”
— “The terrorist did not set up a madrassa but a school where pre-teen boys and girls were being taught the Quran by him.”
— “It is to be noted that the local people agreed to send their children to his school while knowing that
the man was involved in suspect activities and that he and his brother had indulged in crime in the city.”
http://www.dailytimes.com.pk/default.asp?page=2009\07\15\story_15-7-2009_pg3_1

Pakistan: Spy agency exposes link between militants and religious schools
— “here is renewed fear that Islamic schools or ‘madrassahs’ will be the only system of education left to fill
the vacuum which could lead to a new generation who could be trained for the Taliban.”
http://www.adnkronos.com/AKI/English/Security/?id=3.0.3540499148

(Pakistan) FATA: 23 Militants Killed in Clashes in Pakistan - Mohmand agency
http://www.foxnews.com/story/0,2933,532400,00.html
-— Deadly Pakistan clashes, NATO tanker ambushed - Mohmand and Khyber agencies
http://sg.news.yahoo.com/afp/20090715/tap-pakistan-unrest-northwest-2a5be5e.html
-— Taliban destroy NATO fuel tanker
http://www.dailytimes.com.pk/default.asp?page=2009\07\15\story_15-7-2009_pg1_4

(Pakistan) FATA: Six Taliban killed in clash with troops in S Waziristan
http://www.dailytimes.com.pk/default.asp?page=2009\07\14\story_14-7-2009_pg7_5

(Pakistan) NWFP: Taliban fighters in Swat may be slipping into Tajikistan
http://timesofindia.indiatimes.com/NEWS-World-Rest-of-World-Taliban-fighters-in-Swat-may-be-slipping-into-Tajikistan-/articleshow/4778779.cms

(Pakistan) NWFP: ‘No contact with Sufi, rumours only to benefit Taliban’
— NWFP govt states “NWFP government has no contact with Tehreek-e-Nifaz-e-Shariat-e-Muhammadi chief Sufi Muhammad”
http://www.dailytimes.com.pk/default.asp?page=2009\07\15\story_15-7-2009_pg7_14

(Pakistan) NWFP: Taliban won’t be allowed to disrupt peace in Swat again: Hoti
http://www.dailytimes.com.pk/default.asp?page=2009\07\14\story_14-7-2009_pg7_12

(Pakistan) NWFP: Fresh offensive launched in Buner
http://www.dawn.com/wps/wcm/connect/dawn-content-library/dawn/news/pakistan/11-fresh-offensive-launched-in-buner—il—13

(Pakistan) Interpreter of Canadian lady freed
— Jihad Unspun’s Khadija Abdul Qahaar (aka Beverly Giesbrecht) released
http://www.thenews.com.pk/daily_detail.asp?id=186626
— Still alive and well against all his hopes
http://www.thenews.com.pk/daily_detail.asp?id=187026

Pakistan state govt decides to withdraw appeal against Saeed
http://timesofindia.indiatimes.com/NEWS-World-Pakistan-Pak-state-govt-decides-to-withdraw-appeal-against-Saeed/articleshow/4775191.cms
— “The govt of Pak’s Punjab province said it was compelled to withdraw the appeal in the SC challenging the
release of Hafiz Saeed after the federal govt failed to share evidence against Saeed.”
http://timesofindia.indiatimes.com/NEWS-World-Pakistan-Heres-proof-that-Pakistan-wasnt-serious/articleshow/4778188.cms

(India) Mumbai Attacks: 26/11 accused Hafeez Saeed walks free in Pak
http://timesofindia.indiatimes.com/NEWS-World-Pakistan-2611-accused-Hafeez-Saeed-walks-free-in-Pak/articleshow/4778163.cms

(India) Mumbai Attacks: Pakistan didn’t pursue leads to catch 26/11 perpetrators
http://timesofindia.indiatimes.com/NEWS-India-Pak-didnt-pursue-leads-to-catch-2611-perpetrators/articleshow/4778148.cms

(India) Terror threat puts Mumbai on high alert
http://timesofindia.indiatimes.com/NEWS-City-Mumbai-Terror-alert-cites-seven-state-targets/articleshow/4778164.cms

(Afghanistan) Taliban influence on the rise in Afghanistan: study
http://www.mid-day.com/news/2009/jul/150709-taliban-influence-afghanistan.htm

Afghanistan: Italian soldier killed in bomb attack
http://www.adnkronos.com/AKI/English/Security/?id=3.0.3540499031

(Afghanistan) Explosion Kills Afghan Police Chief and 3 Officers
http://www.nytimes.com/2009/07/14/world/asia/14afghan.html?ref=world

(Afghanistan) Two ISAF soldiers killed in Afghanistan
http://www.kuna.net.kw/NewsAgenciesPublicSite/ArticleDetails.aspx?id=2014226&Language=en

(Afghanistan) Taleban plant their homemade bombs in Afghanistan with lethal effectiveness
http://www.timesonline.co.uk/tol/news/world/asia/article6703393.ece

(Iraq) Two killed, three injured in two attacks in Mosul
http://www.kuna.net.kw/NewsAgenciesPublicSite/ArticleDetails.aspx?id=2014239&Language=en

(Iraq) Armed attack kills two policemen in central Baghdad
http://www.kuna.net.kw/NewsAgenciesPublicSite/ArticleDetails.aspx?id=2014072&Language=en

(Iraq) Hundreds protest Falluja police chief’s arrest on al-Qaeda charges
http://www.monstersandcritics.com/news/middleeast/news/article_1489581.php/Hundreds_protest_Falluja_police_chiefs_arrest_on_al-Qaeda_charges_

(U.S./Somalia) Minnesota men charged in Somali recruiting
http://www.cnn.com/2009/CRIME/07/13/somalia.americans.killed/index.html
— From the Midwest to Mogadishu
http://roomfordebate.blogs.nytimes.com/2009/07/13/ways-to-detect-jihadist-threats/
— How one youth was drawn to jihad in Somalia
http://www.csmonitor.com/2009/0714/p10s01-woaf.html

(U.S.) Colors could disappear from terror alert system
http://www.google.com/hostednews/ap/article/ALeqM5gg4zczSIwqDYPqYT12kYuYvOLMjAD99EFIUG0
http://www.msnbc.msn.com/id/31909694/ns/us_news-security/

(U.S.) California: Peninsula residents warned of ‘acid bombs’
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/07/13/BAGE18NKRL.DTL

(U.S.) Recent Disclosures Prompt Obama Administration to Rethink Approach to Inquiries
http://www.washingtonpost.com/wp-dyn/content/article/2009/07/12/AR2009071202118.html

(U.S.) Unclassified Report on the President’s Surveillance Program - PDF
http://online.wsj.com/public/resources/documents/UnclassifiedReportPSP.pdf

(U.S.) Analysts Turn To Software For Spotting Terrorists
http://www.npr.org/templates/story/story.php?storyId=106538028

(UK) Daily Star: “Muslim fanatic targets boys, 8”
— Abu Waleed “boasted that he grooms kids as young as EIGHT to become extremists.”
— “British-born Abu Waleed gloated in a web broadcast that he is ‘radicalising children’ and teaching them Sharia law.”
— “The vile rant was filmed at the London School of Sharia, which hosts lectures from hate preachers
including Omar Bakri and Anjem Choudary.”
http://www.dailystar.co.uk/news/view/88978/Muslim-fanatic-targets-boys-8/

Iran executes 13 Sunni Muslim rebels - Jundallah organization
http://www.telegraph.co.uk/news/worldnews/middleeast/iran/5829475/Iran-executes-13-Sunni-Muslim-rebels.html

(Gaza) Salafi-Jihadi Group in Gaza: ‘We Intend to Carry Out a Big Operation to Prove Our Allegiance to Bin Laden’
http://memri.org/bin/latestnews.cgi?ID=SD244609

(Israel) Gov’t strikes back against ‘biased’ human rights NGOs
— “Prime Minister’s Office on Tuesday slammed a recent Human Rights Watch (HRW) fundraising delegation
to Saudi Arabia as evidence the organization has lost its ‘moral compass.’”
— “’If you can fundraise in Saudi Arabia, why not move on to Somalia, Libya and North Korea?’ he said”
http://www.jpost.com/servlet/Satellite?cid=1246443811032&pagename=JPost%2FJPArticle%2FShowFull

(Israel) ‘Social network bolsters teen emotions after suicide bombings’
http://www.jpost.com/servlet/Satellite?cid=1246443810188&pagename=JPost%2FJPArticle%2FShowFull

(Somalia) Two French Citizens Abducted in Somalia
http://online.wsj.com/article/SB124755854978937721.html
http://www.kuna.net.kw/NewsAgenciesPublicSite/ArticleDetails.aspx?id=2014171&Language=en
http://allafrica.com/stories/200907140792.html

(Somalia) What would al Shabaab win mean for Somalia?
http://www.reuters.com/article/worldNews/idUSTRE56D3K820090714

Somalia: President Asks Somali-Americans to Shun Islamists
http://allafrica.com/stories/200907140857.html

Somalia: Somaliland Police Detain Journalists
http://allafrica.com/stories/200907150004.html

Nigeria: Militants Attack Lagos Oil Facility
http://allafrica.com/stories/200907140006.html

(Algeria) China warns of reprisals in Algeria after unrest
http://news.yahoo.com/s/ap/20090715/ap_on_re_as/as_china_protest_168

(China) Al-Qaeda vows to hit China over Uighur unrest
http://www.google.com/hostednews/afp/article/ALeqM5gtOBNpRVLjLpYPH44fs87rt2kmPA
— China must decide how to deal with al-Qaeda
http://www.timesonline.co.uk/tol/news/world/asia/article6710704.ece
— “China appeals for understanding from Muslim world”
http://www.sinodaily.com/reports/China_appeals_for_understanding_from_Muslim_world_999.html

(China) Imam discusses shooting of 3 Uighurs
— “Two Uighurs shot and killed by Chinese police in Urumqi had tried to take over a Muslim prayer
meeting in a mosque, a cleric or imam was quoted a saying.”
http://www.upi.com/Top_News/2009/07/15/Imam-discusses-shooting-of-3-Uighurs/UPI-96711247632585/
— Shot Uighurs called for holy war, says China
http://timesofindia.indiatimes.com/NEWS-World-China-Shot-Uighurs-called-for-holy-war-says-China/articleshow/4778920.cms

Islamic Supremacist War on Women:

Sudanese women flogged in public by Islamic supremacists for wearing trousers
http://www.realcourage.org/2009/07/sudanese-women-flogged/
- Sudanese women flogged for wearing trousers
— AP reports: “Sudanese police arrested 13 women in a raid on a cafe and flogged 10 of them in public for
wearing trousers in violation of the country’s strict Islamic law, one of those arrested said Monday”
— “The 13 women were at a cafe in the capital, Khartoum, when they were detained Friday by officers from the
public order police, which enforces the implementation of Sharia law in public places.”
— “Islamic Sharia law has been strictly implemented in Sudan since the ruling party came to power in a 1989 military coup.”
http://www.google.com/hostednews/ap/article/ALeqM5hRD66e7D6mHUZJECYSQeJLNFhanAD99DPCN80
http://www.telegraph.co.uk/news/worldnews/africaandindianocean/sudan/5821019/Sudanese-women-flogged-for-wearing-trousers.html

Iran Protest News:

Iran’s post-election death toll still unknown
— “Dozens of families camp outside a prison to learn the fate of loved ones”
http://www.msnbc.msn.com/id/31909617/ns/world_news-mideastn_africa/

Other News:

Iran: Singer gets five-year jail term by Islamic supremacists
http://www.realcourage.org/2009/07/iran-singer-gets-five-year-jail/
— Iran singer gets five-year jail term
— “An Iranian singer, Mohsen Namjoo, has been sentenced in absentia to a five-year jail term for ridiculing
the Koran holy book in a song, reformist daily Etemad Melli reported on Tuesday.”
http://www.google.com/hostednews/afp/article/ALeqM5ha0xGZv-wQxCwbCGCYCH6Mv-aSqQ

Pakistan - Islamists Get Minority Rights Leader Jailed
— “All three were remanded to two days of police custody under pressure from Islamists who have harassed Francis
and the other two men with false accusations, CLAAS lawyers said, and on Sunday a magistrate sent them to the jail to await trial”
— Joseph Francis, “national director of the Centre for Legal Aid Assistance and Settlement (CLAAS)”
— “along with CLAAS official Ashar Sarfaraz and Sarfaraz’s brother-in-law, Zulfiqar Wilson”
http://www.compassdirect.org/en/display.php?page=news&lang=en&length=short&idelement=6012&backpage=summaries

Malaysia arrests 9 Christians for trying to convert Muslims
http://www.realcourage.org/2009/07/malaysia-arrests-9-christians/
— “Malaysian police have arrested nine Christians accused of trying to convert Muslim university students
— a serious crime punishable by prison in this Muslim-majority country, a lawyer said Wednesday.”
— “They claimed they were visiting friends, but a Muslim student apparently filed a police complaint accusing
them of trying to convert Muslims, Xavier said.”
http://www.japantoday.com/category/world/view/malaysia-arrests-9-christians-for-trying-to-convert-muslims

Egyptian Preacher Attacks Intellectuals and Reformists in Egypt and Calls for Baha’i to be Brought to Trial
http://memri.org/bin/latestnews.cgi?ID=SD244409
— Egyptian Cleric Safwat Higazi: The Baha’i Pose a Danger
http://memri.org/bin/latestnews.cgi?ID=SD244309
— Egyptian Cleric Muhammad Al-Zughbi Calls to ‘Annihilate’ Iranians and Baha’is in Egypt
http://memri.org/bin/latestnews.cgi?ID=SD244209
— Egyptian Baha’is’ Struggle for Recognition Encounters Incitement to Violence by Islamists
http://memri.org/bin/latestnews.cgi?ID=SD244109

(U.S.) IPT News: “ISNA’s Non-Apology Apology”
http://www.investigativeproject.org/1090/isnas-non-apology-apology
— “ISNA Rejects All Expressions of Racism and Bigotry”
http://www.danielpipes.org/blog/2009/07/isna-rejects-all-expressions-of-racism-and-bigotry
— “ISNA Rejects All Expressions of Racism and Bigotry”
http://www.isna.net/articles/News/ISNA-Rejects-All-Expressions-of-Racism-and-Bigotry.aspx

(U.S.) Voice of America Quotes Unindicted Co-Conspirator CAIR Executive Nihad Awad
— Nihad Awad to VOA: “We should have [a] clear stance by the U.S. government and intellectual leaders to
fight against Islamophobia and anti-Muslim discrimination that has been rampant after 9/11.”
http://www.voanews.com/english/AmericanLife/2009-07-14-voa15.cfm
— CAIR’s Nihad Awad - historical supporter of Hamas terrorist group: “I am in support of the Hamas movement”
http://www.investigativeproject.org/223/cairs-awad-in-support-of-the-hamas-movement

“Hamas says Israel dumping aphrodisiac gum on Gaza”
http://www.google.com/hostednews/afp/article/ALeqM5iflSn6wJWSpD_E55DV8LHxvldfiA

Finland: Children sent to parents’ homeland for ‘de-westernization’
http://islamineurope.blogspot.com/2009/07/finland-children-sent-to-parents.html
http://yle.fi/uutiset/news/2009/07/immigrant_parents_send_teens_away_for_de-westernization_860905.html

Against Nazi News:

(U.S.) Virginia: Reston Write-In Successful; ‘Holocaust Revisionist’ Blocked From Civic Body
http://www.realcourage.org/2009/07/virginia-holocaust-denier-blocked/
— Holocaust Denier Ken Meyercord prevented from getting elected to Virginia office
http://www.washingtonpost.com/wp-dyn/content/article/2009/07/13/AR2009071301670.html
-— July 13: Virginia: Holocaust Denier Likely to be Elected to Board of Reston — Running Unopposed in
Reston Citizens Association, Sparks Write-In Campaign
http://www.realcourage.org/2009/07/va-holocaust-denier-reston/

(U.S.) “Strange Fruit Revisited - Neo-Nazis and the white power movement”
http://www.opednews.com/populum/diarypage.php?did=13773

UK: “The BNP and the Online Fascist Network” - report by The Centre for Social Cohesion
http://www.socialcohesion.co.uk/uploads/1247503716the_bnp_and_the_online_fascist_network.pdf

Against Racial Supremacism News:

(U.S.) New Jersey: State to probe distribution of Ku Klux Klan publication
http://www.realcourage.org/2009/07/new-jersey-probe-kkk/
http://www.courierpostonline.com/article/20090714/NEWS01/907140349/1006
-— May 27, 2009: New Jersey: KKK spreading hate in Burlington County
http://www.realcourage.org/2009/05/us-new-jersey-kkk-spreading-hate-in-burlington-county/
-— May 19, 2009: New Jersey: Who’s Behind the “Klansmen’s Voice?” — Ku Klux Klan
http://www.realcourage.org/2009/05/new-jersey-ku-klux-klan/

(U.S./Israel) Wanted Ku Klux Klansman Found Hiding in Israel
— “He was identified as Micky Louis Mayon. His arrest followed a tip from Interpol.”
http://www.kyw1060.com/Ku-Klux-Klansman-Wanted-in-US-Found-Hiding-in-Isra/4792863
— One of FBI’s 100 most wanted apprehended in Tel Aviv
http://www.haaretz.com/hasen/spages/1099876.html
— London Times report
http://www.timesonline.co.uk/tol/news/world/us_and_americas/article6707805.ece
-— KKK man’s Israeli girlfriend gave him up
http://www.jpost.com/servlet/Satellite?cid=1246443808311&pagename=JPost%2FJPArticle%2FShowFull

(U.S.) New York: Buffalo-Area Hate Crime Threats Against Black Family - KKK and Noose Threat
http://www.realcourage.org/2009/07/new-york-hate-crime-threats/
http://www.wkbw.com/news/local/50723032.html
http://www.wkbw.com/news/local/50789982.html

(U.S.) Virginia: Racist Graffiti On The Triple Nickel Bridge In Ettrick
http://www.realcourage.org/2009/07/virginia-racist-graffiti-on-the-triple-nickel-bridge-in-ettrick/
http://www.wric.com/Global/story.asp?S=10726869

Against Totalitarian News:

(Communist China) Rock Church Pastor Secretly Transferred to Re-education Through Labor Camp
http://www.chinaaid.org/qry/page.taf?id=105&_function=detail&sbtblct_uid1=1246&month=07&year=2009&_nc=bae209a2aeb4cc41cd03768f9cb33c42

(Communist China) Xinjiang House Church Raided, 8 Arrested
http://www.chinaaid.org/qry/page.taf?id=105&_function=detail&sbtblct_uid1=1245&month=07&year=2009&_nc=bae209a2aeb4cc41cd03768f9cb33c42

__._,_.___

If reposting elsewhere, please credit source of this research as UnitedStatesAction.com

Warning not for everyone, this page is the one supporting those who blow up abortion clinics.

They call them ‘the right wing’, it is scary knowing these people are out there, and think they are right to kill to stop the killing.

granny

http://skyp1.blogspot.com/2009/07/abortion-is-murder-august-2-2009-7-5.html

Thanks tons.

Been wondering how you were doing.

Joya just mentioned wondering about you recently, too.

Prayers & hugs.

MedWatch logo MedWatch - The FDA Safety Information and Adverse Event Reporting Program

The MedWatch June 2009 Drug Safety Labeling Changes posting includes 31 drug products with safety labeling changes to the following sections: BOXED WARNING, CONTRAINDICATIONS, WARNINGS, PRECAUTIONS, ADVERSE REACTIONS, PATIENT PACKAGE INSERT, and MEDICATION GUIDE.

The “Summary Page” provides a listing of drug names and safety labeling sections revised: http://www.fda.gov/Safety/MedWatch/SafetyInformation/ucm153825.htm

Clicking on a drug product name in the Summary View will take you to the “detailed view” page, which identifies safety labeling sections and subsections revised, along with a brief summary of new or modified safety information to the BOXED WARNING, CONTRAINDICATIONS, and/or WARNINGS sections.

The following drugs had modifications to the BOXED WARNING, CONTRAINDICATIONS, and WARNINGS sections:

Prometrium (progesterone), Reglan (metoclopramide), Coreg (carvedilol), Prandin (repaglinide), Videx (didanosine), Amaryl (glimepiride), Aristospan (triamcinolone hexacetonide injectable suspension, USP), Cancidas (caspofungin acetate), CellCept (mycophenolate mofetil), Combivent (ipratropium bromide and albuterol sulfate), Coreg CR (carvedilol phosphate), Patanase (olopatadine hydrochloride), Rocephin (ceftriaxone sodium), Strattera (atomoxetine hydrochloride)

You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm

You are indeed welcome here and I think we are going to get ahead of you, LOL, our insurance that you will return.

Feel free to post also.

You are welcome and tell Joya that she has been on my mind lately.

Stay safe and do be careful.

Thanks.

And thanks. She will appreciate that. She’s been . . . being stretched the last month or two. Is now working hard at bringing order to piles of chaos. LOL.

Prayers welcome!

Useful list of Media e-mail addresses:

http://www.freerepublic.com/focus/f-chat/2292609/posts?page=90#90

Thank you to real_patriotic_american, for posting it.

Just When You Think It Has Reached Lunacy Level :

(3% tax on soap, toilet paper, cooking oil)

A bipartisan group of lawmakers is proposing to raise about $10 billion a year to fix aging water and sewer systems by taxing the biggest users.

The legislation, which has sparked significant opposition from industry, is expected to be unveiled Wednesday at a news conference on Capitol Hill.

The bill calls for a 0.15% tax on any corporation earning a profit of more than $4 million a year. Manufacturers of any water-based beverages, excluding alcohol, would see a four-cent tax per container. Soaps, detergents, toiletries, toilet tissue, water softeners and cooking oils would face a 3% tax on wholesale prices. Pharmaceuticals would be taxed at 0.5% of the wholesale price.

here’s the thread..

http://www.freerepublic.com/focus/f-news/2292988/posts

Looks like Double Up has a new meaning... Groan...