What's all the spit'n about?

"It’s the bottom of the ninth at Yankee Stadium... the Yankees are ahead by one run with bases loaded - no outs - they bring in relief pitcher, Mariano Rivera to get them out of the jam. The Yankees are on edge, and seem to be spitting-out all there nervous energy." They are spitting out the official sunflower seeds of Major League Baseball, Spitz Sunflower Seeds. The name Spitz - go figure? Would you like a sunflower seed? You know you can't just have one!

Think beyond baseball. Sunflower seeds are commonly eaten as a healthy snack. The seeds can also be used as a garnish or an ingredient in healthy recipes; sunflower seeds are an excellent source of dietary fiber! Seeds are available seeds-in-shell, good especially if you play ball, or de-hulled; perfect as a salad topping, sans the spitting.

TIPS: Try adding sunflower seeds to cereals or breakfast granola. For entrees, simply add finely ground sunflower seeds to breadcrumbs or panko breading mixtures. 

Ginger Beer

I am seeing a resurgence in the popularity of an 18th century beverage, ginger beer. Not to be confused with ginger ale, which is made with ginger extract. The original version of ginger beer was actually an alcoholic beverage originating in England, today really only available by the home brewer.

Today's commercial brands are classified as soft drinks/sodas; containing less than a half percent of alcohol. Fentimans of the UK, is a great example of a company that has been brewing ginger beer since the 1900s. The point of difference in their ginger beer vs. any other, is their original brewing process requiring a few days of fermentation compared to the limited production time of other ginger beers available today on the market.

Fentimans on their ginger beer:

Unlike other Ginger Beers our process starts with fermenting the finest chinese ginger root. This goes a long way to explaining the wonderful Ginger "Burn" that each bottle contains. If you like Ginger, you will love our Ginger Beer!

Fentimans: available in the US

Egg Up!

National Egg Day is June 3rd; though there is conflicting information as to when it originated and by whom. The egg has been an object of celebration for millenniums in every culture and with so much symbolism surrounding it. But, you don't have to jump on the bandwagon because of National Egg Day; how about just because they are so versatile. Whether you enjoy eggs in quiche, eggs with ham & sunny side up, poached into eggs benedict, or hard boiled and deviled - give eggs a break! That's no yoke!

These poached eggs I enjoyed at the Park Hotel Kenmare. Thank you Chef Mark Johnston.

Tips for cooking successful poached eggs:

Use the freshest eggs for poaching.

Add a few drops of white vinegar to the water before poaching.

Spin gently simmering water with a spoon- like a whirlpool, gently add cracked eggs one at a time. Note, water temperature will lower to proper poaching temperature once eggs are added.

Use a slotted spoon to gather poached eggs in water.

image: Hirsch Media

KYFF, Trio of Chops

Hi Friends, here's another great tasting Know Your Fire Friday reason to fire-up the grill this weekend. Try my trio of chops cacciatore recipe during three day weekend. Enjoy and I'll see you back here on Tuesday!

Trio of Chops Cacciatore
Recipe adapted from George Hirsch Living it UP! Cookbook

2 veal rib chops
2 pork loin chops
2 lamb loin chops (feel free to use one type of protein, although then it won't be a trio, just a solo)
3 Tablespoons olive oil
1/4 cup swet onion, chopped
8 cloves caramelized garlic
2 cups chopped plum tomatoes in sauce
1 cup red wine

1 teaspoon orgeano
2 sprigs fresh basil

Dry rub seasoning for chops:
2 teaspoons each paprika, thyme, rosemary, basil, oregano, powdered garlic

Rub dry seasoning on chops.

Preheat grill to high.

Sear chops on grill; turn in two minutes or when browned, sear again on other side and remove.

Pre heat a large sauce pan. Add olive oil, onion, and garlic. Cook for two minutes. Add tomato sauce and red wine. Bring sauce to a boil and add chops, lower the sauce to a gentle simmer, add fresh basil. Cover pan and simmer gently for 30 minutes.

Mr. Softee

OK. I admit it, I am a softie - didn't you know all chefs are sensitive? But I am referring to one of America's number one indicator of the summer season, the jolly jingle of the Mister Softee truck. Yes, I have featured the best gelato in the world, but the dipped cones and tall shakes from the Mister Softee truck hold a special place in most people's hearts, a bit of nostalgia. 

Here's the scoop on Mister Softee:

Back in 1956 soft ice cream was a big hit with the public, being sold exclusively in roadside stands and restaurants until Mister Softee took to the road with the first mobile truck unit. Mister Softee is America's oldest and largest franchisee of soft ice cream trucks. You'll find hundreds of Mister Softee soft ice cream trucks from coast to coast. Mister Softee was founded by two brothers, William and James Conway, in 1956. On St. Patricks day of that year - (Yet another connection to Ireland; It's following me everywhere.) Bill and Jim took their first truck and gave out green colored ice cream in the neighborhoods of West Philadelphia. 

For more info on Mister Softee