Agua Fresca–Mark Bittman

Agua Fresca Simple, Easy and Refreshing

NY Time Video

 

Mark Bittman makes a light, refreshing and very minimal summer drink.

Related article: http://bit.ly/3DVHqk

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Food Review -Hawaiian Kettle Style Chips

Article first published as Food Review: Hawaiian Kettle Style Chips on Blog critics.

Summer, a time for family outings, parties and having the friends and family over for many occasions, and all of them include snacks. I have had my share on company rich events and I like to have crunchy snacks around to keep the guests happy until the BBQ is done, and I have found a new treat I would like to share with you.

Hawaiian Kettle Style Chips by Pinnacle Foods have fabulous and uniquely satisfying taste that is sure to please the most ardent snack fan. The chips are not paper thin but thick and crisp, not oily but full of the natural rich potato flavor with just a hint of salt. I tried four of the varieties of chips they make and I would like to tell you about them.

The Original Flavor is naturally sweet and bold in its simplicity, great for eating plain or with your favorite dip, I like onion dip or plain sour cream, but I think any of your choices would be just as great.

The Sweet Maui Onion has a snappy taste, not too strong on the onion, but it has a “caramelized” onion flavor that brings out a natural tone and texture that does not need any dip or sauces to make it taste better.

The Luau BBQ flavored chips are a spicy treat that, unlike other BBQ flavored chips is refreshing and not too heavy on the tongue. It has a delightful zest, a peppery after taste that lingers just long enough for you to reach for another chip.

Finally, The Wasabi Flavored Chips, with a deep tongue curling heat, makes your taste buds “self-cleaning”, have a glass of water or your favorite beverage ready, you will need it. If you like spicy hot foods, this is it, I loved it!

Any of these varieties would be great to eat with your favorite BBQ meal, after game party platter or alone on an afternoon watching the tube, Hawaiian Kettle Style Chips by Pinnacle Foods, look for them next time you’re out shopping for your family.

 

Joseph Timmons

Food and Wine Critic for Groove Studio One Magazine

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Sweet Summer Flavors without the Hassles of the Grill

Sweet Summer Flavors without the Hassles of the Grill

A Man’s Guide to Grill-Free Entertaining

Pork Tenderloin with Asparagus Tips in Balsamic Dressing

By Joseph Timmons

With summer fast approaching, I look at doing fun foods to entertain friends or please my family. I often think about grilling, the Smokey flavors and outdoor dining experience is one I personally enjoy, however, no matter what one does, it is rather daunting to look after a grill and takes forever while chasing children or entertaining guests.

I find that I am “put off” by the process, drag out the grill, clean the grill, load the charcoal or go get propane, gather the grill tools, set up tables, and more time consuming - task oriented work which makes it impossible to have fun. Grilling is time sensitive and by far one of the true measures of food preparation, cooking, timing and your ability to sit and converse with friends and family. If the weather is temperate and you have the perfect back yard, grilling can be great fun and you can get great flavors in your food, but unless you have all the marks of a master chef, you often have to get up and make sure the food, or yard is not burning down.

I have come to the conclusion that unless you’re having a major get-together and your wife is willing to help with the grilling, there are alternatives that allow you to enjoy your party, company and cooking experience.

I have been a Food Critic and a “Foodie” for some time and I enjoy whipping up creations in the kitchen that has that Grilled Taste, but without the fuss, and if I may say so, I have been rather pleased with the results. I am going to share with you some tips on getting the “King of the Grill” raves, without the ghastly, greasy or gloomy aftermath.

For summer cooking in the kitchen, you need to have a cast iron griddle, some like the 2 side models, one side flat and one side that has “ridges” that will give food a “Grilled Look”. These griddles are very affordable, but they don’t sit well on Gas Ranges and don’t work at all on Electric Ranges. My choice has always been a Cast Iron Griddle that is long enough to reach squarely over 2 burners, and I only use the ridge side, I have a Gas Range, so that’s that, it’s my favorite, if you have an electric range, there are Electric Griddles that have platforms that can swap out or flip over, fairly inexpensive and available at many outlets like Sears, Wal-Mart or Target or online at Amazon.com.

There are many cookbooks that tout “Indoor Grilling”, but unless you want to spend all day looking for your favorites in too many books to count, I suggest picking up one book, I feel, is the book to have in any kitchen, The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. The book is a great resource and supports the concept, cook what you like and you’ll love what you cook, it covers all the basics and has easy to understand rules of cooking, which for a man reads easier than an engine repair manual. Recently, The Joy of Cooking has been re-published in a 75th Anniversary Edition, so it should be easy to find anywhere. Outdoor grilling requires long, and sometimes, hard to manage tools and implements, Indoor cooking, not so much, so you can use what you have in the kitchen and the cooking is easier for the fact that Ranges have temperature control; you can time things out and spend time with your guests, not with the grill. So, we have the cooking resources, the recipe resources and the tools to do the job, go ahead and pour a drink and let’s start cooking.

Today’s Recipe is Bacon Wrapped Pork Tenderloin with Asparagus Tips in Balsamic Dressing and Rustic Grilled Potatoes with Shallots and Chives.

Ingredients:

Entrée Items-

Pork Tenderloin, trimmed lean – 6lbs; should serve 8 people

2 lbs. Thick Sliced Bacon

2 bundles of Asparagus

14 Large Russet Potatoes (or Potatoes of your choice)

1 Clove of Garlic

1 Medium Size Onion

2 Shallots

1 Lemon

1 Lime

¼ Stick of Real Butter

Olive Oil of choice

Balsamic Vinegar of choice

Herbs-

Cilantro

Basil

Rosemary

Salt

Pepper

You will also need Wooden Skewers

Preparation:

· Take the ¼ Stick of Real Butter and place in Bowl, allow to soften, Chop Cilantro into fine portion and mix into butter with ½ teaspoon of each of the following herbs – Basil, Rosemary, Salt and Pepper.

· Chop up Potatoes into quarters /cubes

· Chop Garlic into fine portion

· Slice Onion and Shallots into very thin slices, toss together with finely chopped Garlic

· Take Asparagus and Cut off bottom 2 ½ inches of Stalk, this is very hard and will take too long to tender when cooking; the Top Part of Stalk is only what you want.

· Take Pork Tenderloin and lie upon side, cut into 1 inch thick portions, should look like a “disk” when placed flat, may not be round but should be evenly cut.

· Lay out slice of Bacon, and spread butter / herb blend on one side then roll Pork Tenderloin into Bacon slice, wrapping the meat evenly, should be tight, but not too tight as to cause mix to squeeze out. Take 2 “rolls” and push Wooden Skewer, this will hold meat together while cooking. Place 2 “rolls” to each skewer, make 4 to 6 of these portions serving 4 to 6 people.

· Place Griddle on Range and turn on front and back range burners to about ½ ways, allow heating up to about 225 / 250 degrees, adding 2 tsp. of virgin olive oil to quick season pan.

· Place meat face down on Griddle and allow to cook about 15, then flip over, repeat this process for 5 to 6 times, evenly cooking. If you have an Electric Griddle, increase cooking time and turn over every 20 min. Turn on oven to 325 Degrees, get some good Oven Mitts and place Griddle into oven, since you can’t put electric griddle into oven, move meat to flat cast in pan or “cookie sheet”.

· Take a Large Pot and fill ½ way with water, Place a Colander / Strainer over opening, should work like a double boiler. Place Potatoes into bottom pot and let come to boil, in Colander, put asparagus and cover to steam. This should cook for 20 to 25 min, remove colander and remove Potatoes from pot.

· Put potatoes on cooking sheet, and drizzle over olive oil over Potatoes and bake for 20 min, remove cooking sheet and liberally cover Potatoes with Onions and Shallots.

· While Checking on Tenderloin, Take Lemon and Lime and cut each in half and squeeze over the Pork Tenderloin, the juice will give the meat a crisp, citrus flavor that will work very nicely with the herbs in the Bacon Wrap. By this time bacon should be firm and fully cooked, if this is so, the meat is almost done.

So we have the Meat and Potatoes in the oven now for about 20 to 25 Min each, combined time about 40 to 50 min, let both sit in oven for 60 min, then turn off and let sit for 15 min. Remove meat from oven and let rest for 10 min.

On Serving Plate, Place Potatoes, which should be a Golden Brown, place 2 tenderloin “rolls”, and Asparagus, drizzle Balsamic Vinegar over Asparagus and a little pepper for “zip”.

Like most men, I don’t have exact measurements like “Tsp.” and “Pinch”, but most men don’t, we do it by taste, which is the daring way to cook. This recipe is a great summer meal, light and fresh with great flavors. One last great thing about this recipe, it can be changed and you can add your favorite things, I suggest a side of fresh fruit like Mango, Plumb and Berries. This meal is also wonderfully paired with a summer ale or imported beer.

Try it, you’ll love it.

Joseph Timmons – Leftover Gourmet and Everyday Style Maker

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This Post is also viewable on http://www.blogcritics.org -

 http://blogcritics.org/tastes/article/sweet-summer-flavors-without-the-hassles/

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