The next time you're planning a picnic, don't forget the pickle's place at the table when preparing your menu. Consider this potato salad recipe for your next gathering.Red, White and Blue Savory Potato SaladServes 8 to 106 large red potatoes, unpeeled4 hard-boiled eggs, peeled4 small green onions, thinly sliced (white and light green part only)6 slices maple-smoked bacon1/2 cup blue cheese crumbles (or one 4-ounce package)Dressing11/2 cups mayonnaise1/3 cup minced Del Monte Organic Sweet Bread & Butter Chips1 tablespoon cider vinegar2 tablespoons reserved bacon drippings1 tablespoon prepared mustard1/4 teaspoon celery seed (ground or whole)1/4 teaspoon Tabasco sauce1 teaspoon ground black pepper1/2 teaspoon saltIn a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar. While potatoes are still warm, cut into small chunks. In a deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times, ending with dressing. Top with crumbled bacon and blue cheese.And now there is an organic choice of pickles. Del Monte offers the first line of USDA-certified organic pickles, available in supermarkets and retail outlets offering natural and organic foods nationwide. A favorite among many, pickles tempt the taste buds, pack a zesty punch and, perhaps best of all, kids love them. With no fat and few carbohydrates or calories, pickles make a great snack or addition to any meal."Pickles are a great treat throughout the year, but it doesn't get much better than adding fresh pickle slices to a burger, or better yet, just eat whole pickles straight from the jar," said Jeff Tuttle, chief marketing officer for M.A. Gedney Company, producer and marketer of the Del Monte line of pickles. "And, our online cookbook provides plenty of choices for great pickle recipes that are sure to be a hit at any picnic."
Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.Here are the top 10 most popular recipes in France:Roast ChickenIndeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.Boeuf bourguignonThe most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.Mussels mariniereA typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.Sole meuniereAlthough sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.Pot au feuA typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France. SauerkrautQuite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.Veal stewCalled blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.Lamb navarinAnother stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.CassouletA strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.BouillabaisseBouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.
If you are an oyster lover then this recipe is for you to enjoy.
There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.
24 oysters on the half shell
12 slices of bacon
1/3 cup chopped green peppers
2 tablespoons chopped chives
4 tablespoons chopped parsley
juice of a lemon
Cook bacon slowly until transparent,then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon.
Top each oyster with mixture plus slice bacon and a few drops of lemon juice.
Bake at 450 degrease until bacon is crisp.
When the oysters are cooked, plate them so they will appear to be so good that you just can't wait to begin a wonderful experience, open a fine bottle of wine and now its time to enjoy them.
Oh by the way don't eat them alone food is always enjoyed more if you are enjoying it with someone else.
Sandwiches are a staple for most of us, but it's easy to get in a rut, making or ordering the same old thing. Why not break out of the boring routine with a Southern-style po' boy stuffed with crispy-coated U.S. farm-raised catfish and all the trimmings? In less than 10 minutes, this world-class sandwich is ready to enjoy.Once you're hooked on the mild, sweet flavor and convenience of U.S. farm-raised catfish, you'll want to keep a good thing going. Also try this versatile fish grilled or broiled with Cajun-style or jerk seasonings, in tacos and in chowder. To be sure you're getting U.S. farm-raised catfish-ask for it by name. Not only is this all-American product a healthful, safe choice, but consumers have the satisfaction of knowing that it is farmed in an environmentally responsible way.Visit www.catfishinstitute.com for more information and recipes. For a free U.S. Farm-Raised Catfish recipe leaflet, fax your request to (212)254-2452. And don't forget: You're gonna love U.S. farm-raised catfish any way you cook it! Catfish Po' Boys(Yield: 4 portions)1 egg, beaten1 cup Italian-seasoned breadcrumbs4 U.S. farm-raised catfish fillets (about 6 ounces each) 1/4 cup vegetable oil4 4-inch long rolls, split or 8 slices of bread1/2 cup prepared pesto sauce 8 jarred roasted red pepper halves8 lettuce leaves8 thin slices provolone cheeseIn separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into egg, then coat in breadcrumbs, shaking off excess. In a large skillet, heat oil over medium-high heat. Cook the fillets, a few at a time, until golden brown and opaque in the center, 3 to 4 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.
Ill bet that you never had biscotti as good as mine! Just kidding I know that you probably make a biscotti that is very good but I wish you would try this recipe and see what you think of it, this recipe is as good as they come. Now remember that all ingredients should be at room temperature. 6 eggs1 cup sugar2 teaspoons anise seeds2 teaspoons vanilla1 cup melted butter (not hot)3 cups flour3 teaspoons baking powderIn a mixing bowl beat eggs and sugar add anise seeds, vanilla and butter. Mix well and then add the flour and baking powder and mix until well blended, it should be soft but not sticky. Remove dough from bowl and divide into two pieces, form each piece to look like large hot dogs, place on a pan lined with baking parchment and flatten to about one inch thick. Bake in a preheated 350 degree oven for approximately half an hour until golden brown. Optional: Cut biscotti into pieces, place on a baking sheet and toast until golden brown. You can also add tiny pieces of walnuts to your biscotti if you so desire. If you like chocolate you can dip one end of the biscotti in some melted chocolate and enjoy them with a hot cup of coffee.