Cooking is about sharing and having fun in the process

Tag : mustard leaf
The definition of subsistence farming according to Wikipedia, thefree encyclopedia online is as follows: Subsistence agriculture isself-sufficient farming in which farmers grow only enough food tofeed the family and to pay taxes or feudal dues. The typicalsubsistence farm has a range of crops and animals needed by thefamily to eat during the year. Planting decisions are made with aneye toward what the family will need during the coming year, ratherthan market prices.
One would think with the financial crisis affecting financialmarkets not only in the United States, but on a global scale, theincreasing cost of goods and services the only recession proofproduct in all of this is food. No matter how high or low the stockmarket climbs or falls those same stock brokers need to eat. If Iwere a "betting man" or "market speculator" or "stock broker" Iwould hedge my bet on farming.
We all from time to time watch the Food Network channel and youmust admit that the chefs talk about the use of fresh produce andherbs. If you can afford (it can be a bit pricey) to purchaseorganically grown produce and herbs the better. Sometimes they talkabout subsistence farming those same products in your yard, on yourroof top, or any available plot of land that you can use. This isone healthy way of reducing the price of your grocery bill on theseitems while feeling a sense of accomplishment when you prepare ameal with those same products grown in your own garden.
I cannot imagine why we have not embraced subsistence farming inour country especially on the capital island of New Providence. Letus all do our part in subsistence farming and start a garden oftomatoes, herbs, potatoes, broccoli, limes, peppers or yourfavorite vegetable right in your back yard. It is something thatthe whole family can do together. Like they say, the family thatfarms together will always be able to eat.
Cooking is about sharing and having fun in the process so allow meto share the great recipes from Roscoe's Kitchen and be sure tolisten to Star 106.5FM every weekday at 6:30pm. Make sure ande-mail us at roscoeskitchen@ivoryglobalpromotions.com with yourcomments and recipes so that we could share your experiences andcreations with our audience.
Monday, Sept. 29
Grilled Halibut Sandwich
Tender grilled halibut served on a Kaiser roll and homemade tartarsauce
1-1/2 pounds halibut steaks, 3/4 inch thick (4 steaks = 1-1/2 lb)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Grilling spray
1/4 cup reduced-fat mayonnaise
1tablespoon sweet pickle relish
1 green onion, finely chopped
4 Kaiser rolls, split, toasted
4 lettuce leaves
1 medium tomato, cut into 4 slices
Sprinkle fish evenly with salt and pepper; set aside.
Spray grate of outdoor grill and utensils with grilling spray.Preheat grill to medium heat. Grill fish 6 to 9 minutes, or untilfish flakes easily with fork, turning after 3 minutes.
Mix mayonnaise, relish and onions in small bowl. Spread evenly ontocut sides of rolls. Place lettuce leaves on bottom halves of rolls.Fill rolls with fish and tomato slices.
Wine pairing: Chardonnay, Fume/Sauvignon Blanc or Pinot Grigio
Tuesday, Sept 30
Greek Salad Heroes
Sourdough rolls filled with smoked turkey and ham, then topped witha marinated vegetable salad
1-1/2 cups sliced fresh mushrooms
1 cup cucumber slices
4 Roma tomatoes, cut into thin slices
2 tablespoons sliced ripe olives
3 tablespoons crumbled feta cheese
2 tablespoons white balsamic vinegar
1/4 teaspoon dried oregano leaves
2 cloves garlic, minced
4 sourdough rolls (6 inch), un-sliced
4 lettuce leaves
6 slices deli thin cooked ham
9 slices deli thin honey roasted smoked turkey
Combine mushrooms, cucumbers, tomatoes, olives, cheese, vinegar,oregano and garlic in medium bowl. Let stand 30 minutes tomarinate, stirring occasionally.
Cut thin slice off top of each roll; set aside. Cut a 2-inch-wide,V-shaped wedge down length of each roll. Reserve bread wedge foranother use.
Fill each roll with 1 lettuce leaf. Top evenly with ham, turkey andvegetable mixture; cover with tops of rolls
Wine pairing: Reisling
Wednesday, Oct. 1
BBQ Ranch Chicken & Bacon Wrap
BBQ-Ranch dressing is spread on a flour tortilla and layered withlettuce, chicken, cheese and bacon
12 chicken breast tenders (12 tenders = 7 oz)
1/4 cup ranch dressing
2 tablespoons barbecue sauce
4 flour tortillas (8 inch)
1 cup shredded lettuce
1/2 cup chopped tomato
8 slices bacon, cooked crisp
1/2 cup shredded cheddar cheese (1/2 cup = 2 oz)
Prepare chicken tenders according to package directions.
Combine dressing and barbecue sauce in small bowl.
Spread tortillas evenly with dressing.
Cover each tortilla with 1/4 cup lettuce; press lightly intodressing. Top evenly with tomato, chicken, bacon and cheese.
Roll up tightly. Cut each wrap diagonally in half to serve.
Wine pairing: White Zinfandel or Pinot Noir.
Thursday, Oct. 2
Asian Style Turkey Burger
Moist, flavorful turkey burger with two secret ingredients —peanut butter and soy sauce!
Grilling spray
1 pkg (20 oz each) lean ground turkey
1/4 cup creamy peanut butter
1 tablespoon lite soy sauce
1 tablespoon finely minced garlic
4 whole wheat hamburger buns
1/2 cup shredded lettuce, optional
4 slices red onion, optional
1/4 cup shredded carrot, optional
Spray clean, cold grill and utensils with grilling spray. Preheatgrill to medium heat.
Combine turkey, peanut butter, soy sauce and garlic in large bowl;mix well. Divide into 4 equal portions; form into patties.
Grill patties 5 minutes on each side, or until 165F in center.Toast cut side of buns on grill while patties are cooking. Serveburgers with lettuce, red onion and carrots, if desired.
Wine pairing: Chardonnay, Fume/Sauvignon Blanc or Pinot Grigio.
Friday, Oct. 3
American Turkey Tradition Sandwich
Turkey sandwich filled with sliced apples and a tangy cranberrycream cheese spread
1/2 cup fat free cream cheese (from 8-oz tub)
1/2 cup dried cranberries
4 teaspoons spicy brown mustard
Teaspoon ground cinnamon
1/4 cup chopped walnuts, optional
8 slices grain bread, toasted if desired
4 green leaf lettuce leaves
3/4 pound deli-sliced oven roasted turkey breast
1 large unpeeled all-purpose apple, such as fuji, cored and cutinto 8 rings
Mix cream cheese, cranberries, mustard and cinnamon in small bowluntil well blended. Stir in walnuts. Spread evenly onto breadslices.
Top 4 of the bread slices evenly with lettuce, turkey and apples.
Cover with remaining bread slices, cream cheese-sides down.
Wine pairing: White Zinfandel
SPICE OF THE WEEK – VANILLA
Vanilla is derived from orchids in the genus Vanilla native toMexico. The name came from the Spanish word "vainilla," meaning"little pod." Originally cultivated by Pre-Colombian Mesoamericanpeoples, Spanish conquistador Hernán Cortés iscredited with introducing both the spice and chocolate to Europe inthe 1520s.
There are four types of vanilla:
Bourbon vanilla or Bourbon-Madagascar vanilla, is the term used forvanilla from Indian Ocean islands such as Madagascar, the Comoros,and Reunion, formerly the Île Bourbon.
Mexican vanilla is produced in much less quantity and marketed asthe vanilla from the land of its origin of Mexico.
Tahitian vanilla is the name for vanilla from French Polynesia. Thespecies was introduced by French Admiral François AlphonseHamelin to French Polynesia from the Philippines, where it wasintroduced from Guatemala by the Manila Galleon trade.
West Indian vanilla is made from a strain grown in the Caribbean,Central and South America.