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  1. Beer Battered Fish TacosMon, 04 May 2015 00:00:00 -0500
    Prep Time:20 minutes Cook Time:15 minutes Serves:8   Tagged: beer, chiles, cinco de mayo, corona, entertaining, mexican, party ideas, salsa, The fish taco craze has spread from Mexico to California, to the rest of the USA. It’s a delightful dish to serve at your Cinco de Mayo celebration. Why Try? Fish tacos are still trendy and lots of fun--a great party choice for Cinco de Mayo…or anytime.   Foodie Byte This beer-battered version will be a big hit with everyone! Ingredients 1 pound white fish fillets, such as flounder or cod, cut into 3-inch by 1-inch strips 16 corn tortillasPICO DE GALLO:1 1/2 cups chopped ripe tomatoes, including seeds1/4 cup finely chopped white onion1/3 cup chopped cilantro1 medium jalapeo1/2 teaspoon salt1 -1 1/2 tablespoons fresh lime juiceFISH:2 1/2 cups all-purpose flour1 1/2 cups pale lager1 teaspoon salt1/2 teaspoon hot sauce8 cups (approx.) vegetable oil (for frying)Tacos1/3 cup mayonnaise Preparation Make pico de gallo salsa: combine all ingredients in a bowl and let stand at room temperature while preparing fish.Prepare fish: whisk together 1 1/2 cups of flour with beer, salt and hot sauce in a large bowl. Let stand 30 minutes.Put remaining 1 cup flour in another bowl.Heat enough oil to measure 2 inches in a 4-inch deep wide pot over medium-high heat until a deep-fat fryer reaches 375F.Dredge 5 or 6 pieces of fish at a time in flour, knocking off excess, then transfer fish pieces to beer batter to coat. Lift each piece of fish from batter with tongs, letting excess batter drip off, and transfer to oil. Repeat with remaining pieces of fish and fry batch, turning fish once, until golden, about 2 1/2 minutes. Transfer with a slotted spoon to paper towels to drain.Repeat procedure with remaining fish pieces, keeping fried pieces warm in a 200F oven. Nutritional Information Calories 363, Carbohydrates 36g, Cholesterol 28mg, Fat 19g, Fat Calories 168, Fiber 3g, Protein 12g, Saturated Fat 2g, Sodium 485mg. Daily Values: Calcium 41.11mg 4%, Phos 176.57mg 18%, Copper 0.06mg 3%, Zinc 0.4mg 3%, Panto 0.26mg 3%, Biotin 1.72mcg 573%, Iodine 0.1mcg 0%, Magnesium 19.32mg 5%, Iron 1.5mg 8%, Vitamin B6 6%, Vitamin C 13%, Vitamin B12 11%, Vitamin D 16%, Vit E-a-Toco 7%, Vitamin A 7%. Percent Daily Values are based on a 2,000 calorie diet. More...
  2. Mini Burgers with Pimento CheeseSun, 03 May 2015 06:00:00 -0500
      Tagged: burgers, cheese, hamburger, mini burger, pimento cheese, williams sonoma, A specialty of the American South, pimento cheese is affectionately known as Carolina Caviar or Southern Paté. It is made by combining shredded cheddar cheese with minced pimentos, mayonnaise, a touch of cayenne and other seasonings, although recipes often vary among Southern cooks. For best results, use a high-quality, extra-sharp cheddar. Recipe Courtesy of “Williams-Sonoma Kitchen”   Foodie Byte Ingredients 4 ounces extra-sharp cheddar cheese, shredded1 jar (4 ounces) pimentos, drained and finely minced1 1/2 tablespoons finely chopped green onions, white and green portions1 1/2 teaspoon salt1/8 teaspoon cayenne pepperPinch of black pepper2 tablespoons mayonnaise1 1/4 pound ground beef12 Parker House rools, each 2 inches wide, warmedLettuce leaves, sliced tomatoes or other favorite burger accompaniments Preparation In a bowl, combine the cheddar cheese, pimentos, green onions, 1/2 tsp. of the salt, the cayenne and black pepper. Stir in the mayonnaise until incorporated. Refrigerate the pimento cheese until ready to use.In a bowl, combine the ground beef and the remaining 1 tsp. salt. Divide into 12 equal portions and gently form into balls. Using a mini burger press, shape the balls into patties.Heat a nonstick grill pan over medium-high heat. Working in batches, cook the burgers for 1 to 2 minutes, then flip them. Spoon the pimento cheese onto the burgers and cook for 1 to 2 minutes more, or until done to your liking.Serve the burgers immediately on Parker House rolls with your favorite burger accompaniments. More...
  3. Baby Lettuce Greens with Blueberry Vinaigrette and Hazelnut Goat CheeseSat, 02 May 2015 06:00:00 -0500
    Prep Time:20 minutes Serves:12   Tagged: baby lettuce, blueberry vinaigrette, eating local, lettuce, salads, spring, Capture the bountiful flavors of the late Spring garden with this light and delicious salad blend of gourmet mesclun salad greens topped with tangy sweet fresh blueberry vinaigrette and coins of hazelnut herb crusted goat cheese. Why Try? We love to “eat in season” – this fresh and flavorful early summer salad features the fresh from the garden flavors of baby lettuce and blueberries in an impressive salad with lots of signature cache.   Foodie Byte Mesclun mix is a mixture of young baby lettuce greens. Easy to grow and widely available in late spring and early summer at local farmers markets. This tender lettuce blend is traditionally paired with a light vinaigrette, such as blueberry, balsamic or lemon vinaigrette, to showcase the flavor of mesclun mix. Ingredients 1/4 cup hazelnuts, toasted, minced 2 1/2 teaspoons flat leaf parsley, fresh, minced, divided1 1/2 teaspoons thyme, fresh, minced, divided1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 log (4 ounces) fresh goat cheese1/2 cup tarragon vinegar1/4 cup blueberry preserves1/4 cup shallots, fresh, minced3/4 cup blueberries, fresh, divided1/2 cup olive oil1/2 cup red onion, fresh, slivered12 cups mesclun mix, trimmed (baby salad greens), loosely packed Preparation Combine hazelnuts, 2 teaspoons parsley, 1 teaspoon thyme, kosher salt and black pepper in shallow bowl and stir to blend.Roll goat cheese log in nut mixture to evenly coat. Let sit for 15 minutes at room temperature to soften; slice log into 1/2-inch thick coins.To prepare vinaigrette: combine vinegar, preserves, shallots and 1/2 teaspoon each parsley and thyme in bowl. Slowly whisk in olive oil. Add 1/4 cup blueberries. Reserve.Arrange baby greens evenly on plates; top each evenly with red onions, blueberries and hazelnut goat cheese coins. Spoon vinaigrette, as needed, over each salad. Nutritional Information Calories 163, Carbohydrates 9g, Cholesterol 4mg, Fat 13g, Fat Calories 117, Fiber 2g, Protein 3g, Saturated Fat 3g, Sodium 146mg. Daily Values: Calcium 41.84mg 4%, Phos 39.29mg 4%, Copper 0.14mg 7%, Zinc 0.2mg 1%, Panto 0.12mg 1%, Biotin 3.01mcg 1003%, Iodine 0.65mcg 0%, Magnesium 9.02mg 2%, Iron 0.81mg 5%, Vitamin B6 3%, Vitamin C 8%, Vitamin B12 0%, Vitamin D 0%, Vit E-a-Toco 7%, Vitamin A 43%. Percent Daily Values are based on a 2,000 calorie diet. More...
  4. Margaritas for a CrowdSat, 02 May 2015 06:00:00 -0500
    Prep Time:15 minutes Cook Time:n/a Serves:5   Tagged: cocktails, entertaining, football, margaritas, party, super bowl, tequila, Freshly-made margaritas add a refreshing and spirited touch to any gathering—like having the gang over to celebrate Cinco de Mayo! Why Try? Instead of purchasing a jug of premixed margaritas treat your guests to freshly made pitcher of perfect margaritas.   Foodie Byte When entertaining it is perfectly fine to rim margarita glasses with salt ahead. For a party its best to only rim a portion of the glass with salt to suit everyones preference. Ingredients 1 1/2 cups good quality tequila 3/4 cup orange flavored liquor 6 cups orange juice 2 cups fresh tangerine juice 6 tablespoons fresh lime juice Coarse salt Fresh orange slices Preparation In glass pitcher, combine tequila, orange liquor, and citrus juices; stir to blend.Serve in salt rimmed glasses over ice; garnish with fresh orange slices.To rim glasses in salt: Cut a small slit in the center of a lime wedge, run the lime wedge a quarter of the way around each glass, dredge in a plate of coarse salt (kosher salt works fine), and arrange salt-rimmed glasses on platter or serving table. Nutritional Information Calories 512, Carbohydrates 59g, Fat 0.82g, Fat Calories 7, Fiber 1g, Protein 3g, Saturated Fat 0.09g, Sodium 2309mg. Daily Values: Calcium 56.2mg 6%, Phos 71.34mg 7%, Copper 0.18mg 9%, Zinc 0.23mg 2%, Panto 0.73mg 7%, Biotin 1.56mcg 520%, Iodine 6.09mcg 4%, Magnesium 42.92mg 11%, Iron 0.85mg 5%, Vitamin B6 8%, Vitamin C 300%, Vit E-a-Toco 1%, Vitamin A 17%. Percent Daily Values are based on a 2,000 calorie diet. More...
  5. Asian Vegetable Stir-Fry with Sesame Chili Orange SauceFri, 01 May 2015 15:06:39 -0500
    Prep Time:15 minutes Cook Time:10 minutes Serves:4   Tagged: asian, ethnic side dishes, sesame chili orange sauce, stir fry, taiwan, Balance your nutrition. This fresh, colorful Asian vegetable stir fry features crisp bok choy, snow peas, orange bell pepper and scallions tossed in an aromatic chili orange glaze with ginger and toasted sesame oil. Great served with a side of sliced pork tenderloin for a healthy balanced meal. Why Try? This delicious stir fry makes it easy to prepare a fresh & healthy meal in under 30 minutes.   Foodie Byte Serve with fragrant steamed jasmine rice, Asian noodles or whole grain rice such as wild and brown rice pilaf. For Asian stir fry with pork, heat sesame oil in saut pan or wok, add thin-sliced strips of pork tenderloin and stir fry for 3 minutes or until browned. Remove from skillet and set aside, then add to stir fried vegetables and sauce mixture in step 6. Ingredients 1 tablespoon sweet chili sauce1/4 cup prepared teriyaki glaze1/4 cup orange juice2 tablespoons orange marmalade2 tablespoons sesame oil, divided1 tablespoon peanut oil2 cups fresh snow peas, trimmed, bias sliced2 cups orange bell peppers, quartered, diagonal sliced1 teaspoon fresh minced garlic1 teaspoon fresh minced ginger1 large bok choy, bias-sliced into 1-inch ribbons (about 4 cups)1 cup scallions, diagonal sliced1 teaspoon toasted sesame seeds Preparation Combine teriyaki glaze, orange juice, orange marmalade, 1 tablespoon sesame oil, and sweet chili sauce in a saucepan and whisk to blend.Bring mixture to a boil, reduce heat and simmer for 2 minutes, until slightly thickened. Reserve.Heat peanut oil and 1 tablespoon sesame oil in a wok or large saut pan.Add snow peas, bell pepper, garlic and ginger; stir fry over medium high heat for 2 minutes, stirring constantly, until tender crisp.Add bok choy, scallions and sesame seeds; stir fry an additional 1 to 2 minutes, or until tender crisp.Add reserved sesame chili orange sauce and stir to blend. Simmer until fully heated. Nutritional Information Calories 202, Carbohydrates 25g, Fat 11g, Fat Calories 96, Fiber 3g, Protein 3g, Saturated Fat 2g, Sodium 464mg. Daily Values: Calcium 74.21mg 7%, Phos 56.04mg 6%, Copper 0.14mg 7%, Zinc 0.37mg 2%, Panto 0.43mg 4%, Biotin 1.44mcg 480%, Iodine 0.81mcg 1%, Magnesium 27.88mg 7%, Iron 1.65mg 9%, Vitamin B6 13%, Vitamin C 285%, Vit E-a-Toco 3%, Vitamin A 37%. Percent Daily Values are based on a 2,000 calorie diet. More...
  6. Pomegranate Breakfast BasketFri, 01 May 2015 15:05:21 -0500
    Prep Time:30 minutes & overnight resting Serves:8   Tagged: breakfast, plugra, pomegranate, These breakfast baskets must be prepped one day prior to serving, but the taste and presentation make it all worth it! Why Try? Pomegranates are trendy, and they're one of the healthiest foods you can eat--loaded with antioxidants.   Foodie Byte Pomegranate molasses may be purchased at Mediterranean markets or online. Ingredients 1/4 cup unsalted butter softened, plus extra for buttering pan 2 tablespoons unsalted butter, melted 2 tablespoons pomegranate molasses BASKET:1 cup walnuts halves, toasted2 tablespoons granulated sugar1/8 teaspoon salt1 tablespoon all-purpose flour, plus extra for rolling out the dough1/4 cup pomegranate molasses (see purchase options, below)16 oz. loaf of frozen white bread dough, thawed according to package directions1/2 cup fresh blueberriesGLAZE:3 tablespoons sanding sugar Preparation DAY 1In a food processor, pulse walnuts to the texture of coarse cornmeal.In a medium bowl, combine softened 1/4 cup butter, sugar, salt, flour, pomegranate molasses and chopped walnuts.Cut bread dough in half. On a floured surface, roll one dough half into a 12-inch square.Cut a piece of parchment paper to fit the bottom of an 8- inch pie pan. Then grease the pan as well as the parchment.Place rolled dough in greased pie pan allowing the dough to drape over sides.Cut the remaining dough half into 16 equal pieces. In a medium bowl, combine dough pieces with the butter mixture, gently tossing until dough is evenly coated.Place dough pieces in pie pan and sprinkle blueberries over the top. Draw up corners of rolled dough, enclosing blueberry filling inside, resembling a picnic basket with a cloth tied over the top.Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.DAY 2Preheat oven to 350F.In a small bowl, combine melted 2 tablespoons butter and pomegranate molasses, brush exterior of bread basket and sprinkle with sanding sugar.Bake for 30-35 minutes or until golden brown. If necessary, tent with foil for the last 10 minutes to prevent over browning.Cool on a rack for 10 minutes before cutting into 8 wedges. Serve warm. Nutritional Information Calories 436, Carbohydrates 60g, Cholesterol 23mg, Fat 19g, Fat Calories 168, Fiber 3g, Protein 8g, Saturated Fat 6g, Sodium 354mg. Daily Values: Calcium 13.01mg 1%, Phos 45.41mg 5%, Copper 0.21mg 11%, Zinc 0.41mg 3%, Panto 0.09mg 1%, Biotin 2.38mcg 793%, Iodine 1.12mcg 1%, Magnesium 20.52mg 5%, Iron 2.48mg 14%, Vitamin B6 4%, Vitamin C 2%, Vit E-a-Toco 0%, Vitamin A 6%. Percent Daily Values are based on a 2,000 calorie diet. More...
  7. Bread and Onion SoupFri, 01 May 2015 06:00:00 -0500
    Cook Time:1 hour 30 minutes   Tagged: appetizer, basil, bread, cheese, homemade soup, onion, soup, williams sonoma, Good-quality coarse country bread is essential for making this soup. Ideally, the bread should be a day old, as a drier loaf will absorb more liquid. Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).   Foodie Byte Ingredients 4 tablespoons (1/2 stick) unsalted butter6 large yellow onions, thinly sliced6 tablespoons chopped fresh basil5 cups water, vegetable stock or chicken stock or canned brothSalt and freshly ground pepper, to taste4 thick slices coarse country bread, preferably day-old, cut into 1-inch cubes1/2 cup grated Parmigiano-Reggiano or shredded fontina cheese Preparation In a large saut pan over low heat, melt the butter. Add the onions and saut very slowly, stirring often, until caramelized, about 45 minutes. The onions must be sweet and golden but not brown. Stir in 2 tablespoons of the basil and cook for 5 minutes to flavor the onions. Add the water, cover and simmer until the onions are quite tender, about 30 minutes more.Meanwhile, preheat an oven to 350F.When the onion mixture is ready, season with salt and pepper and remove from the heat. Place individual ovenproof bowls on 1 or 2 baking sheets and evenly divide the bread cubes among them. Top with the hot onion mixture and then the cheese.Bake until the cheese melts and the soup is piping hot, 10 to 20 minutes. Garnish with the remaining 4 tablespoons basil and serve immediately. Serves 6. More...
  8. Carnitas and Queso Fresco EnchiladasFri, 01 May 2015 06:00:00 -0500
      Tagged: cacique crema mexicana, carnitas, cilantro, cinco de mayo, oil, onions. flour tortillas, party, ranchero queso fresco, red enchilada sauce, Delicious ready-made Carnitas can be purchased at the meat counter of most Latin markets. Put this recipe together for an authentic Cinco de Mayo dinner. Recipe courtesy of Cacique   Foodie Byte Ingredients 1 pkg Ranchero Queso Fresco - crumbled 1/2 cup Cacique Crema Mexicana 1 1/2 lbs carnitas - shredded or chopped 1 large can red enchilada sauce 1/3 cup cilantro (fresh) - chopped 3/4 cup onions - chopped (reserve 1/3 cup for garnish) 8 flour tortillas - (or corn tortillas) oil - for frying Preparation Preheat oven 375F.In a large bowl, mix carnitas with 1/2 package crumbled Queso Fresco, onions and cilantro. Fry tortillas in oil then dip in enchilada sauce, fully submerging for about 5 seconds. Place fried" tortillas on a plate. Spoon about 3 tablespoons of carnitas mixture, roll tortilla and place seam side down on a baking dish. Repeat with each tortilla. Pour remaining sauce over the enchiladas and bake for 10-15 minutes. Top with crema, onions and crumbled Queso Fresco. More...
  9. Sally Lunn Herbed RollsThu, 30 Apr 2015 06:00:00 -0500
    Prep Time:3 hours Cook Time:30 minutes   Tagged: bread, christmas, entertaining, herbs, holiday, rolls, sally lund, thanksgiving, williams sonoma, yeast, The French words “soleil,” and “lune” (sun, moon) provide the name for this old English recipe because the top of each roll bakes up as golden as the sun, while the bottom is said to be as pale as a harvest moon. Sally Lunn rolls have been a part of Southern heritage for so long that Southerners claim them as their own. Recipe courtesy of Williams-Sonoma and Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).   Foodie Byte Ingredients 5 teaspoons (2 packages) active dry yeast1/3 cup sugar1 cup warm milk (110F)4 eggs2 teaspoons salt4 cups bread flour8 tablespoons (1 stick) unsalted butter, melted1/2 cup mixed chopped fresh herbs, such as parsley, sage, rosemary and thyme1 egg, beaten with 1 tablespoon milk18 fresh flat-leaf parsley or sage leaves Preparation In a small bowl, combine the yeast, sugar and milk. Let stand until frothy, about 10 minutes. In the bowl of a stand mixer fitted with the flat beater, beat together the eggs and salt until fluffy and pale lemon yellow, about 5 minutes. Add the yeast mixture and beat until smooth, about 1 minute. Add the flour in three additions, alternating with the melted butter and beginning and ending with the flour. Then beat in the chopped herbs. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.Preheat an oven to 350F. Lightly butter 18 standard muffin cups. Punch down the dough with a wooden spoon. Scoop out and divide the batter among the prepared muffin cups. Lightly butter a sheet of plastic wrap and place, buttered side down, over the rolls. Let rise again until doubled in volume, about 45 minutes. Uncover the rolls and lightly brush the tops with the egg-milk mixture. Lay 1 whole herb leaf on the center of each roll. Bake until a toothpick inserted into the center of a roll comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn the rolls out of the pan onto the rack and let cool completely before serving. Makes 18 rolls. More...
  10. Marinated and Grilled Mexican ChorizoThu, 30 Apr 2015 06:00:00 -0500
    Prep Time:1 day and 10 minutes Cook Time:15 minutes Serves:4   Tagged: beer, chiles, chorizo, cinco de mayo, corona, entertaining, mexican, party ideas, salsa, Marinating the chorizo in a dark Mexican beer renders the meat more delicate and adds a great malty flavor. Once your Cinco de Mayo meal is planned, focus on creating a festive atmosphere. A fun and simple idea is to decorate the table with the colors of Mexico’s flag. Use a red tablecloth and save time on dishes by using green and white paper plates and disposable utensils. Why Try? If you make this dish part of your Cinco de Mayo festivities, you will not regret it!   Foodie Byte You can also use some of the fresh produce of Mexico, such as avocados and peppers, to create vibrant centerpieces or decorations. Add bright, colorful hibiscus flowers in between the fresh ingredients to complete the look. Finally, turn on mariachi music to transport guests to the state of honor, Mexico! Ingredients 1 pound Mexican chorizo 1 bottle Mexican beer Preparation Start by pricking the chorizo with a fork. Place the chorizo in a non-reactive bowl (glass or plastic) and pour a bottle of Mexican beer over the chorizo. Allow the meat to marinate in a refrigerator for about 24 hours. Drain and discard the beer.Grill the chorizo over moderately high heat, turning until browned all over and cooked through, about 15 minutes. Nutritional Information Calories 525, Carbohydrates 3g, Cholesterol 100mg, Fat 43g, Fat Calories 391, Protein 27g, Saturated Fat 16g, Sodium 1401mg. Daily Values: Calcium 9.07mg 1%, Phos 170.1mg 17%, Copper 0.09mg 5%, Zinc 3.87mg 26%, Panto 1.27mg 13%, Magnesium 20.41mg 5%, Iron 1.8mg 10%, Vitamin B6 30%, Vitamin B12 38%, Vitamin D 17%, Vit E-a-Toco 1%. Percent Daily Values are based on a 2,000 calorie diet. More...