I gravitate toward smoked meats, cheese and fish. The aroma always transports me. When I cook, I enjoy adding smoke to everything I can – even if it’s just the addition of smoked paprika or smoked chilies. This summer I’m using my grill to smoke fish
If there’s one dish that signifies summer in America, it’s ribs. Cooked outdoors in backyards across the country, ribs are a cherished pastime. They are the stuff of smoke and live fire, and the glory of long afternoons spent in lawn chairs with cold beers. Passionate cooks keep a careful eye, periodically basting a little here or prodding there, as a hungry audience of family and friends watches the artistry unfold.
Top-rated chefs will compete August 24 in the Lord of Rice culinary challenge at Ten22, 1022 2nd Street, Old Sacramento. The winner receives a cash prize and a trip to Macau, mainland China to help judge the "World's Best Rice" competition. The local event includes live music, food samples and beer and wine sampling. 5 – 9:30 p.m. Tickets $49 lordofrice.com.
Not long after arriving, visitors to Napa Valley may think they’ve wandered into Disneyland North. The pricey boutiques, wine train, gondola and castle along Highway 29, among other attractions, are apt to leave that impression.
As a dietitian, I've heard of every crazy diet. No dairy, no carbs, no sugar, no tomatoes, no gluten, no fat – you name it, I've heard of it (and have probably rolled my eyes at it). The problem with these restrictive diets is they aren't sustainable and often cause you to crave whatever you gave up. But no matter how many times I tell my clients this, I'm met with resistance. So I decided to try it for myself, and I stopped (correction: I tried to stop) eating all added sugar for 30 days. Spoiler alert – it sucked! Here's how the 30 days played out.
When your garden delivers loads of vegetables, toss them on the grill. Something happens to vegetables once they are kissed with the heat of a grill. The natural flavors of most vegetables exude and caramelize. Asparagus and eggplant flavor becomes more intense. Mushrooms switch to their meatier side. Yellow, red or white onions become sweeter. Just about any vegetable works on the grill, even romaine lettuce. Grilled Ceasar Salad, anyone?
Peppery peach salsa perks up slices of pork tenderloin. This is the season for fresh, ripe peaches. The fruit goes well with roasted pork. For this dinner, I made a fresh peach salsa to spoon over broiled pork tenderloin and served the entree with Brown Rice Salad.
I try not to take it personally when my grandkids don't like what I cook. Vegetables? Let's just say – thanks to concerted efforts on the part of mom, grandma's and their excellent preschool staff – these little ones are expanding their nutritional horizons.
Two chemists published a paper this week in the journal Scientific Reports on the best way to drink whiskey. Bjorn Karlsson and Ran Friedman of the Linnaeus University Center for Biomaterials Chemistry are not whiskey drinkers, but Friedman did visit Scotland, and he raised an eyebrow at the locals' dedication to watering down even the fanciest Scotch.