Food Entertaining Articles
A Sweet Taste of Sunshine
by Arleen Kaptur
A Sweet Taste of Sunshine by: Arleen M. Kaptur
Peaches are the food of kings and royalty. They are extra sweet, filled with juice that runs with each bite, and are versatile. They lend themselves to any meal and are a snack time treat. Eating them fresh and cold is just about the finest indulgence when hot winds blow and the temperature rises.
There are two kinds: namely, clingstone, which are fantastic canned, or freestone, where the pit just slips out with little effort. Fresh peaches should smell "fresh". Don't buy those that are hard or greenish. They won't ripen and will probably decay before they are fit to eat. They were picked green for shipping purposes and to maintain shelf life, but were not given the chance to mature on the tree to ripen with heavenly juices and soft moist flesh.
Peaches discolor quickly so if using in salads or on top of dessert dishes, sprinkle with lemon juice to avoid darkening. If you wish to skin a peach, start at the stem end and separate a bit of skin from the flesh with a small knife, such as a paring knife. Pull the skin off in strips.
For a gourmet fresh salad, layer sliced peaches, fresh mozzarella cheese slices and fresh basil leaves. Season with sea salt and just a tad of olive oil over the top. Perfect, light, and just plain good.
Peaches also work well in salsas. For chicken or fish items, use peaches, cucumbers, red or green bell peppers, red onions, and just picked diced zucchini. Mix lime juice, olive oil and a tiny pinch of sea salt for a dressing. Garnish with halved cherry tomatoes and cilantro. Serve in individual dishes or right over grilled chicken pieces or fresh grilled fish. The colors are bright, the flavor is zesty, and the extra touch makes any meal a feast.
Peaches can be sliced, panfried with a tiny bit of butter, just enough to glaze a bit. Sprinkle with brown sugar, not too much, as the peaches are already sweet, and a quick dash of vanilla. When the mixture is warm, place over vanilla ice cream in cups or bowls. The warm peach mixture melts right into the creamy ice cream for a treat that young and old will find irresistible.
Peaches can even be a main part of any kabob you may be planning for your menu. Whether it is steak bits, large shrimp, or even pork medallions, added right along with green/red bell peppers and onion wedges - they are unbelievably the best addition to any BBQ. A quick marinade would be honey, a bit of mustard, minced garlic and thyme brushed on just before grilling. A neat idea is to use a wooden spoon and tie with twine some thyme, marjoram leaves, or even cilantro or parsley and brush your kabobs. This is the freshest way to get extra flavor with a "flick" of a wooden spoon. Neat, quick, and well, fancy if the guests are watching you do your BBQ magic.
Peaches are best fresh, of course, but during the winter months, canned work well. Use your peaches in cereals, hot or cold, diced and mixed in plain or vanilla yogurt, and well, the possibilities are endless and just whatever your imagination can think of. They are sweet and good for you, and the memory of summer-time peaches will keep you waiting for the summer season when cold winter winds blow. Something to think about. ©Arleen M. Kaptur August, 2007
Arleen M. Kaptur has written numerous articles for newspapers and magazines.
Arleen Kaptur may be contacted at http://arleenswriting.blogspot.com/ or email@example.com
$25,000 Winning Chili Recipe
by Chef Karn Meats
Every year California's International Chili Society (ICS) sanctions chili cook offs all over the world to raise money for charities. The ICS has thousands of members, called Chiliheads around the globe that cook in and judge the chili contests.
"Our sole purpose is to promote, develop and improve the preparation and appreciation of true chili and determine each year the World's Champion Chili through officially sanctioned and regulated competitive cookoffs. This association shall further the comraderie of chiliheads on behalf of charitable non-profit organizations in the world." -- ICS
Although the final tally is not in yet for 2007, during the 2006 year of chili cooking, the ICS cookoffs raised over $1,025,837.00 for various charities. The World Red Chili Champion for 2007, Jerry Buma, won $25,000 for his sensational chili. Here is his winning recipe:
3 lb tri tip
1 med onion minced
1 sm can green chiles
3 cloves of garlic minced
1 can chicken broth
1 1/2 tsp Tabasco
1 8 oz. can Hunt's tomato sauce
2 tbsp mexico hot powder
2 tbsp mexico mild powder
2 tbsp california hot powder
2 tbsp california mild powder
3 tbsp cumin
1 tsp black pepper
2 tsp salt
1 tsp sugar
2 tsp msg
1 tsp mexican oregano
Instructions: Brown meat in small batches; return to pot with veggies, chicken broth, and half the spice mix. Simmer 2 hrs. Add remaining spice mix and cook for 1 hr. adding liquid if necessary. Adjust seasonings to personal taste last 15 min.
Chef Karn is the champion chili taster for Karn Meats (http://www.karnmeats.com)quality control division.
Chef Karn Meats may be contacted at http://www.strongbusinesscredit.com or firstname.lastname@example.org