tag:blogger.com,1999:blog-72661608526971308352024-02-18T18:04:08.237-08:00Jones Is HungryJONES IS HUNGRY is produced by Scott Jones, a nationally-recognized food and wine expert, and former Executive Editor of Southern Living.Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-7266160852697130835.post-10925844056083240312012-05-09T19:33:00.001-07:002012-05-10T11:26:14.354-07:0010 Winemakers, 1 Camera, 1 Question<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">A gorgeous carafe of<br />
Apaltagua's Grial Carmenère.</td></tr>
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During last month's trip to Chile (as a guest of <a href="http://www.winesofchile.org/" target="_blank">Wines of Chile</a>), I couldn't help but notice the energy and excitement among the winemakers. They all spoke of their love for the country and the promise of finally moving beyond the stereotype of only producing value wines. <br />
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All of the winemakers—to a person—were absolutely energized by the future of the Chilean wine industry and, most importantly, working diligently to produce world-class wines. Some are closer than others, but all seem to be unified in this singular goal.<br />
<br />
In an effort to seize the moment, I asked 10 winemakers to tell me why
the country is such a special and exciting place to make wine.<br />
<br />
The video below shows what they had to say... <br />
<br />
Featured winemakers (in order of appearance):<br />
1. Julio Bastías of <a data-hovercard="/ajax/hovercard/page.php?id=286010434757138" href="http://www.mateticvineyards.com/" target="_blank">Vina Matetic</a><br />
2. <span class="text_exposed_show">Gonzalo Guzmán of <a href="http://www.elprincipal.cl/">Viña El Principal</a></span><span class="text_exposed_show"> </span><br />
<span class="text_exposed_show">3. </span><span class="text_exposed_show">Matías Rios of <a data-hovercard="/ajax/hovercard/page.php?id=140275269323581" href="http://www.conosur.com/en/">Cono Sur Vineyards & Winery</a></span><span class="text_exposed_show"><a href="http://www.ovejanegra.com/home.php"> </a></span><br />
<span class="text_exposed_show">4. Andrea León of <a data-hovercard="/ajax/hovercard/page.php?id=60208661535" href="http://en.lapostolle.com/">Lapostolle Wine</a> </span><br />
<span class="text_exposed_show">5. </span><span class="text_exposed_show">Sebastian Labbe of <a href="http://www.carmen.com/en_index.php">Carmen Wines</a></span><span class="text_exposed_show"> </span><br />
<span class="text_exposed_show">6. </span><span class="text_exposed_show">Edgard Carter of <a href="http://www.ovejanegra.com/home.php">Oveja Negra</a></span><br />
<span class="text_exposed_show">7. </span><span class="text_exposed_show">Benjamin Mei of <a href="http://www.apaltagua.com/">Apaltagua</a></span><span class="text_exposed_show"></span><span class="text_exposed_show"> </span><br />
<span class="text_exposed_show">8. </span><span class="text_exposed_show">Andrés Ilabaca of <a data-hovercard="/ajax/hovercard/page.php?id=191528502294" href="http://www.santarita.com/international/">Santa Rita Wines</a></span><span class="text_exposed_show"> </span><br />
<span class="text_exposed_show">9. </span>Marcelo Papa o<span class="text_exposed_show">f <a href="http://www.conchaytoro.com/web/" target="_blank">Concha y Toro</a></span><br />
<span class="text_exposed_show">10. </span><span class="text_exposed_show">Cristóbal Undurraga of <a href="http://www.koyle.cl/">Viña Koyle</a></span><br />
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</div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com1tag:blogger.com,1999:blog-7266160852697130835.post-55155554908930973902012-04-30T15:16:00.000-07:002012-04-30T20:47:47.309-07:00Postcard from Chile: How a Winemaker Tastes Grapes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Viña Ventisquero</td></tr>
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The last month has been a whirlwind of good fortune and amazing travel. I spent a couple of weeks in Argentina and Chile with a group of wine professionals as a guest of <a href="http://www.winebow.com/" target="_blank">Winebow</a>. Then, two weeks later, I headed back to Chile for a return visit as a guest of <a href="http://www.winesofchile.org/" target="_blank">Wines of Chile</a>. Incredible opportunities, to be sure.<br />
<br />
Looking back, I shot 5,000+ images and videos. So much to share. <br />
<br />
What's this mean in human terms? I'll be (slowly but surely) posting videos and slide shows until I get it all out of my system. Hang on tight.<br />
<a name='more'></a><br />
Before I get started though, here's an interactive <b><a href="http://www.winesofchile.org/the-wines/wine-regions/" target="_blank">map of Chile</a></b>, including its most important wine regions. Give it a quick look so you have a lay of the land. <br />
<br />
<u><b>VIDEO UNO:</b></u><br />
The first video features Felipe Tosso, head winemaker at Chile's <a href="http://www.ventisquero.com/" target="_blank">Viña Ventisquero</a>. I had the chance to spend the morning with Felipe as he guided our group through Ventisquero's Apala Valley vineyards (a soon-to-be official subregion of the larger <span class="short_text" id="result_box" lang="es"><i><span class="hps">muy</span> </i><span class="hps"><i>importante</i> </span></span>Colchagua Valley).<br />
<br />
<i>(SIDEBAR: While you may not immediately recognize Viña Ventisquero, I bet you know their <b><a href="http://www.root1wine.com/" target="_blank">ROOT: 1</a></b> line of quaffable, food-friendly, everyday wines.)</i><br />
<br />
Along the way, we made the climb (courtesy of an old Chilean army truck) to <i>La Roblería</i> vineyard, where Felipe and his team are producing some pretty amazing Carménère.<br />
<br />
While there, Felipe demonstrated his technique for tasting grapes. The process seems pretty straightforward enough, right? Shove a handful of grapes in your mouth and start chewing.<br />
<br />
Not so fast, <i>amigos</i>.<br />
<br />
As you can imagine, there's a real method to, what honestly turns out to be, his tasting madness. But, according to Felipe, it's the best (and only) way to ensure the grapes are harvested at their peak.<br />
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<u><b>VIDEO DOS:</b></u><br />
"Hangin' With Felipe": We make the climb up to <i>La Roblería</i> vineyard (with me hanging—video camera in hand—out the back of the old Chilean army truck) while Felipe shares a bit about his winemaking philosophy. Stay tuned... <br />
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<span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%204:1-8&version=NLT;ESV" target="_blank">simul justus et peccator</a></b></span></div>
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</div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com1tag:blogger.com,1999:blog-7266160852697130835.post-10458433188389858222012-02-24T20:36:00.000-08:002012-04-30T20:39:20.841-07:00Roasted Peach Salad<div class="separator" style="clear: both; text-align: center;">
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I've been working with the folks at the <a href="http://www.chileanfruitonline.com/index.html" target="_blank">Chilean Fresh Fruit Association</a> for the past couple of months developing recipes for their winter marketing campaign.<br />
<br />
But, honestly, I was a big fan of Chilean fruit long before I ever began working with them.<br />
<br />
Back in my <i>Southern Living</i> days (from 1999 to 2010), I recommended Chilean fresh peaches and nectarines every winter—the perfectly ripe fruit filled the gap for our favorite Southern summer fruits. <br />
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This easy, yet elegant, recipe is a riff on something you'll likely see on restaurant menus all over the South (in the summer)—but my version is simple enough to whip up for a quick weeknight supper. I use a mix of peaches and nectarines, but all peaches or all nectarines will work just fine. No worries.<br />
<a name='more'></a> <br />
I even turned David Lamb, my buddy and host of <a href="http://www2.alabamas13.com/daytime/" target="_blank">Daytime Alabama</a>, onto the sweet-tart joy of this tasty salad. Check out the video:<br />
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<u><b>Roasted Chilean Peach and Nectarine Salad </b></u><span style="font-size: x-small;"><span style="color: red;">(</span><a href="https://sites.google.com/site/jonesishungryrecipes/roasted-peach-nectarine-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" style="color: red;" target="_blank">printer-friendly version</a><span style="color: red;">)</span></span><br />
Makes 6 servings<br />
Prep: 20 min. Bake: 20 min.<br />
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4 Tbsp. unsalted butter<br />
2 Tbsp. fresh lemon juice (from 1 lemon)<br />
2 Tbsp. honey<br />
3 peaches, peeled, halved, pitted<br />
3 nectarines, peeled, halved, pitted<br />
1/2 (6‐oz.) package fresh mozzarella, cut into 1/2‐inch cubes<br />
2 cups arugula<br />
2 Tbsp. extra virgin olive oil<br />
1/4 tsp. salt<br />
1/4 tsp. freshly ground pepper<br />
6 prosciutto slices<br />
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1. Preheat oven to 400°F. Combine butter, lemon juice, and honey in a small bowl. Microwave on HIGH 90 seconds or until butter is melted.<br />
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2. Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat. Arrange, cut sides down, in a single layer.<br />
<br />
3. Bake at 400° for 15 minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.) Remove from oven, and turn peaches cut sides up. Place a cube of mozzarella cheese in center of each peach and nectarine half. Return to oven, and bake 5 more minutes or until cheese begins to melt. Reserve juices.<br />
<br />
4. Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with<br />
prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tablespoons<br />
reserved pan juices.<br />
<br />
Nutrients per serving:<br />
258 calories, 16 gms fat, 144 calories from fat, 7 gms saturated fat, 42 mg cholesterol, 572 mg sodium, 3gms dietary fiber, 9 gms protein<br />
<br />
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For more delish recipes, check out the <a href="http://www.chileanfruitonline.com/recipes_winter_fruits.html" target="_blank">Chilean Fresh Fruit Association recipe database</a>—you're sure to find something you and your family will love.<br />
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<span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%204:1-8&version=NLT;ESV" target="_blank">simul justus et peccator</a></b></span></div>
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</div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-71325924578839141772011-12-20T05:36:00.000-08:002011-12-20T12:40:40.234-08:0022 Great Wines for $12 or Less<div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wYoUjHsr19xA3E6bxVLqW4iXWLphcvx_9PZoikoy1OOAskHizrDtx7ZNyWcSXoHsl0BsSvHOwQhUvFftXg4hcrlhaIgdWfZbqoXgowoGW3d34YHSAcIooOXA1Il9oIIHmYV1sBmzYcFo/s1600/DSCN2649.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wYoUjHsr19xA3E6bxVLqW4iXWLphcvx_9PZoikoy1OOAskHizrDtx7ZNyWcSXoHsl0BsSvHOwQhUvFftXg4hcrlhaIgdWfZbqoXgowoGW3d34YHSAcIooOXA1Il9oIIHmYV1sBmzYcFo/s200/DSCN2649.jpg" width="200" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span> <style>
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</style><span style="font-size: small;">The holidays call for flexible wines that can move and groove at the table, and ride the roller coaster of textures and flavors.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">The market is loaded with terrific wines to fit any budget, yet I continue to be impressed with the quality and value of many wines that are 12 bucks or less.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Here are 22 of my favorites from 2011:</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: #990000; font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><b>RED:</b></u></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><i>Lively & Fruity - </i><i>Light with an extra dose of fruit and acidity</i></u> </span><style>
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</style> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Joseph Drouhin, Beaujolais-Villages, France 2009 ($12) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Georges Duboeuf, Beaujolais-Villages, France 2009 ($10)</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><i>Smooth & Juicy - </i><i>Mid-weight with soft tannins </i></u></span> <style>
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</style><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Vientos del Sur, Malbec, Argentina 2010 ($11)</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Trivento, “Reserve” Malbec, Argentina 2010 ($11)</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Columbia Crest, Grand Estates Merlot, Washington 2007 ($12) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Snoqualmie, Merlot, Washington, 2007 ($11) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Cortijo, Tinto, Rioja, Spain 2009; ($10)<b> </b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Torremoron, Tempranillo, Ribera del Duero, Spain 2009; ($12)</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><i>Big & Juicy - </i><i> Hefty minus the tongue-lashing tannins</i></u> </span><style>
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</style> </div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Cline, Zinfandel, California 2010 ($10) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Four Vines, Old Vine Cuvée Zinfandel, California ($10) </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u style="color: #990000;"><b><span style="color: #990000;">WHITE:</span></b></u></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><i>Crisp & Off-Dry - Mid-weight with a touch of sweetness</i></u> </span> <style>
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</style> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Charles Smith Wines, Kung Fu Girl, Riesling, Washington 2009 ($12) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Chateau Ste. Michelle, Riesling, Washington 2009 ($10) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Pacific Rim, Riesling, Washington 2010 ($10)</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Snoqualmie, Naked Riesling, Washington 2009 ($12)</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><i>Crisp & Fruity</i><i> - Dry and mid-weight with rich fruit and plenty of acidity</i></u> </span><style>
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</style> </div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">King Estate, Acrobat Pinot Gris, Oregon 2010; ($12) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">The Great Oregon Wine Company, “Rascal” Pinot Gris, Oregon 2010; ($11)</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">H & M Hofer, Grüner Veltliner, Austria 2010 ($13/1 Liter bottle) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span> </div><div style="font-family: inherit;"><span style="font-size: small;">Berger, Grüner Veltliner, Austria 2010 ($14/1 Liter bottle)</span></div><div style="font-family: inherit;"><span style="font-size: small;">Alexander Valley Vineyards, Gewurz, California 2010 ($10)</span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">P. J. Valckenberg, Gewürztraminer, Germany 2010 ($12)</span> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><i>Soft & Weighty - </i><i>Hefty with ripe fruit and a touch of oak</i></u> </span><style>
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</style> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Viña Cono Sur, Chardonnay, Chile 2008; ($11) </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Veramonte, Reserva Chardonnay 2008; ($12)</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><b>Serving Temperature — What’s Best?</b></u></span></div><div style="font-family: inherit;"><span style="font-size: small;">White wines should be served between 58˚ to 62˚. There’s a tendency to serve whites ice-cold. Avoid this mistake. Too cold and the wine tastes flat and lifeless. Champagne and sparkling wine, on the other hand, are the exception—they’re best served well-chilled at around 45˚. In fact, one of the best ways to spot an under-chilled bottle of Champagne or sparkling wine is when the frothy mousse bubbles over when the cork is popped. No bueno.</span><span style="font-size: small;"> </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Most reds are best served between 62˚ to 65˚, so don’t be afraid to stick a bottle in the refrigerator for 20 or 30 minutes before opening, especially when serving medium-bodied reds, such as pinot noir and barbera. Beaujolais, the smooth drinking, fruity holiday favorite from France, is actually made to be served slightly chilled at around 58˚. Conversely, chilling full-bodied reds, such as cabernet sauvignon, syrah, or shiraz for more than 30 minutes plays up the tannins resulting in an unpleasant astringency.</span><span style="font-size: small;"><b><br />
</b></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><u><b>What’s The Right Glass?</b></u></span></div><div style="font-family: inherit;"><span style="font-size: small;"><b> </b></span><span style="font-size: small;">A basic white wine glass has a tulip shape, while a glass for red wine has a larger balloon shape. For the vast majority of wine drinkers, however, one thin, clear, all-purpose wine glass (whether tulip- or balloon-shaped) with a capacity of about 10 to 12 ounces will do. The one exception is the Champagne flute. The narrow shape concentrates the wine’s bubbles and bouquet, and helps it stay cold. When serving wine, only fill the glass about half-way. The remaining space allows for swirling and the development of the wine’s bouquet.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span> </div><div class="MsoBodyTextIndent" style="font-family: inherit; line-height: normal; text-indent: 0in;"><div><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">______________________________________________________________ </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">F</span><span style="font-size: small;">ollow me: <b style="color: #274e13;"><a href="https://twitter.com/#%21/JonesIsHungry" style="color: #274e13;" target="_blank">Twitter</a> </b><span style="color: #274e13;">| </span><b><a href="https://www.facebook.com/pages/Jones-Is-Hungry/112925885444481" style="color: #274e13;" target="_blank">Facebook</a><span style="color: #274e13;"> | </span><a href="http://www.youtube.com/user/JonesIsHungry" style="color: #274e13;" target="_blank">You Tube</a><span style="color: #274e13;"> | </span><a href="http://pinterest.com/jonesishungry/jones-is-hungry/" style="color: #274e13;" target="_blank">Pinterest</a><span style="color: #274e13;"> | </span><a href="http://www.linkedin.com/profile/view?id=36733967&trk=tab_pro" style="color: #274e13;" target="_blank">LinkedIn</a></b></span><br />
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</span></div><div><span style="font-size: small;"><b><br />
</b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%204:1-8&version=NLT;ESV" target="_blank">simul justus et peccator</a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div></div></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-3772262851345430162011-12-16T04:57:00.000-08:002011-12-17T11:04:53.976-08:0010 Must-Have Sparklers for the Holidays<div style="font-family: inherit;"><span style="font-size: small;"> </span> <style>
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</style> </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSduOM_m7WhXy80dR1_6jEcTqLIdPnTT0DGkOKnHpMCc4kczDA695t505dsVZttGEK2-wh-r8WskLXWm9D-T-1X8xqas-obv1KRTtTMpEaLvmXwFcArtefvO8VK1daC31nnx9ylndb96L/s1600/IMG_1564.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSduOM_m7WhXy80dR1_6jEcTqLIdPnTT0DGkOKnHpMCc4kczDA695t505dsVZttGEK2-wh-r8WskLXWm9D-T-1X8xqas-obv1KRTtTMpEaLvmXwFcArtefvO8VK1daC31nnx9ylndb96L/s200/IMG_1564.JPG" width="200" /></a></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Every year folks ask for recommendations on great wines suitable for gift-giving or an extra-special occasion. For me, few things are as elegant and celebratory as sparkling wine.</span><br />
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<span style="font-size: small;">That said, it’s important to remember that all Champagne is sparkling wine, but not all sparkling wine is Champagne. </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">True Champagne blends three grapes: Chardonnay (white), Pinot Noir (red), and Pinot Meunier (red), all from the Champagne region of northern France (about a 11/2-hour drive northeast of Paris). </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">However, sparkling wine is made all over the world—from the United States to Italy to Spain (and practically everywhere in between). As a general rule, <i>Méthode Champenoise</i> (“the Champagne method”) is the phrase you’re looking for on the sparkling wine’s label. This tells you, among other things, the wine has undergone a second fermentation in the bottle, producing millions of tiny bubbles.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Spain’s easy drinking Cava (KAH-vuh) is made in the Champagne method and may just be one of the best values around—it can often be found for less than $12. The most notable Italian sparkler, Prosecco (Pro-SECK-oh), is a fun-loving wine with loads of fruitiness, a touch of sweetness, and soft bubbles. </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Pop The Top</u>:</b></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Sparkling wine should be well chilled—30 minutes in ice water or 3 hours in the refrigerator should do the trick—and served in slender, flute-shaped glasses. </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Before you can pour it, though, you have to get the bottle open. Despite what you see in the movies, the proper way to open sparkling wine does not involve firing the cork across the room with a loud pop. Rather, in a controlled fashion, let the pressure of the bottle gently release the cork with an ever-so-slight hiss. </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Here's how: </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">1. Loosen, but don’t remove the cage, keeping your thumb over the top at all times. This’ll help you grip the cork for more control.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">2. Hold the bottle at a 45˚ angle. With your thumb over the cork, slowly twist the <i>bottle</i> in one direction while holding the cork firmly.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">3. Allow the pressure inside the bottle to gently push out the cork.</span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfrNECxzDLCVzUjjRTtcCvuDEZyHiH_yLrD9u9DlIfBdwgJNtPU5qOl_zkXfIFyie0lvAQ2bcMdo_8kOKPBqro_kjuiAwOqjXuMyn_0aKUh-JNBxHCBcMHbHviZUBFD8uI5Ep-Q3syCAc/s1600/DSC_0009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfrNECxzDLCVzUjjRTtcCvuDEZyHiH_yLrD9u9DlIfBdwgJNtPU5qOl_zkXfIFyie0lvAQ2bcMdo_8kOKPBqro_kjuiAwOqjXuMyn_0aKUh-JNBxHCBcMHbHviZUBFD8uI5Ep-Q3syCAc/s200/DSC_0009.jpg" width="132" /></a></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Jones Is Hungry Picks</u>:</b></span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">The market is loaded with terrific sparkling wines from all over the world—here are a few of my favorites: </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Cava</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.seguraviudasusa.com/brut-reserva-sparkling-wine.html" target="_blank"><i>SeguraViudas, Brut Cava Reserva, Spain $10</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Using the traditional Champagne method, but a blend of Spanish grapes, creates a rich, mid-weight wine with plenty of complexity. Two years of bottle aging adds a layer of richness to this creamy sparkler without the added price at checkout.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Blanc de Noirs</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://domaine-ste-michelle.com/wines/blancdenoirs.html" target="_blank"><i>DomaineSte. Michelle, Blanc de Noirs, Brut NV Washington $14</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Blanc de Noirs (“white from blacks”) is made from the clear juice of red grapes (typically all Pinot Noir). While there’s no pink tint to the wine, it’s fruitier and more full bodied than regular Brut. Like the still wines under their Chateau label, Domaine Ste. Michelle knows how to deliver quality and value.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Moscato d'Asti</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.paolosaracco.it/en/our-wines/moscato-dasti" target="_blank"><i>Saracco,Moscato d’Asti, Italy $15</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">The traditional Christmas wine in the Piedmont region of Italy, Moscato d’Asti is more like a sparkler-lite (with less bubbles than it’s peppier cousin <i>spumante</i>). However, the fresh, fizzy (<i>frizzante</i>), lightly sweet qualities of this frothy, low-alcohol wine make it one of the most festive sippers around.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Prosecco</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.lamarcaprosecco.com/About/La-Marca-Overview.asp" target="_blank"><i>LaMarca, Prosecco, Italy $16</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Made using the Charmat method where wine quickly undergoes a second fermentation in large tanks, rather than the slower, in-bottle Champagne method. This speedy step creates a refreshing, easy-drinking sparkler that’s loaded with ripe fruit flavors. No brunch-time Bellini is complete without it.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Brut</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.pipersonoma.com/ourwines/brut.html" target="_blank"><i>PiperSonoma, Brut Select Cuvée NV, California $16</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Non-vintage (NV) Brut is by far the most popular, food-friendly style of sparkling wine. With ripe apple and citrus flavors, this California offshoot of French Champagne house Piper-Heidsieck has a touch of elegance usually reserved for pricier offerings.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Crémant</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.bailly-lapierre.fr/en/sparkle/our-cremants.html" target="_blank"><i>Bailly-Lapierre,Brut Chardonnay Crémant de Bourgogne, France $20</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">When French sparkling wine is made outside of Champagne, it’s called Crémant. But we’re talking the same classic production method, the same high quality grapes, and often at a fraction of the price. This crisp, all-Chardonnay sparkler from Burgundy delivers real bang for the buck.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>“Grower Champagne”</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.skurnikwines.com/wines.cgi?rm=view_detail&wine_id=2539" target="_blank"><i>L.Aubry et Fils, Brut NV, France $35</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">This is the hot, new category in the world of Champagne, epitomizing the notion of keeping it local. Often referred to as “farmer fizz” by those in the know, these top-notch wines are handcrafted by small, family-owned wineries—and Aubry is one of the best. You pay a few bucks more, but the craftsmanship is unmistakable.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Blanc de Blancs</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.schramsberg.com/wines/blancdeblancs.html" target="_blank"><i>Schramsberg,Blanc de Blancs, California 2007 $36</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Blanc de Blancs (“white from whites”) is 100% Chardonnay and the lightest style made in the classic Champagne method. With green apple and melon flavors, Schramsberg is a few bucks more than non-vintage Brut (which blends in Pinot Noir and Pinot Meunier), but it’s a well-crafted wine and solid value if you’re looking for something a bit more refined. </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Rosé</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.chandon.com/etoile-wines/etoile/etoile-rose-wine.html" target="_blank"><i>DomaineChandon, étoile Rosé NV, California $50</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">Don’t confuse this rich, full-bodied sparkler with a sweet blush wine, because they’re light years apart. With regal Moët & Chandon parentage (of Dom Perignon fame), <i>étoile</i> uses a small amount of Pinot Noir for its rosy hue. You pay for the limited production and extra bottle aging (in this case, five years). But it’s worth the splurge.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><b><u>Vintage</u></b></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;"><a href="http://www.skurnikwines.com/wines.cgi?rm=view_detail&wine_id=16857" target="_blank"><i>Gaston-Chiquet,Brut Special Club 2000, France $65</i></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div style="font-family: inherit; margin: 0in 0in 0.0001pt;"><span style="font-size: small;">True vintage Champagne is rare, which is always reflected in the price, but it doesn’t always translate to superior quality over its non-vintage brethren. Gaston-Chiquet is a tasty exception delivering both a delicious wine and a great value.</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
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</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div></div><div style="font-family: inherit;"></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com2tag:blogger.com,1999:blog-7266160852697130835.post-69465866031209091952011-12-11T20:12:00.000-08:002011-12-15T11:53:49.969-08:00The Cookie for Chocolate Lovers!It's definitely cookie time in the Jones house. Between neighborhood Christmas parties and teacher/bus driver/piano instructor/tennis coach/mail woman/orthodontist gifts (and I'm sure I missed a few), it seems like our oven is on the entire month of December. <br />
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But that's cool with me.<br />
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Who doesn't like a constant stream of fresh-baked cookies. The house smells like one of those fancy retail stores during the holidays (think Pottery Barn Kids or Williams-Sonoma)—it's amazing. Of course, I have to sample a cookie or two from each batch (I tell the kids that, as a chef, I need to ensure quality control). They respond with eye rolls, head shakes, and deep sighs. And by the way, don't even THINK about bringing up the dangers of eating raw cookie dough—the girls may just throw themselves to the ground in exasperation.<br />
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Down to the nitty-gritty. I'm a sugar cookie man myself. And I'm especially fond of raspberry jam-filled linzer cookies. Now, at the risk of sounding un-American, I am not a fan of chocolate cookies. Not sure why. Just not my style.<br />
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<span style="font-size: small;">So when the <a href="http://blog.foodnetwork.com/fn-dish/2011/12/14/a-cookie-exchange-fall-fest-special-edition/" target="_blank">Food Network</a> decided to get the food community together to celebrate a Virtual Cookie Swap, I immediately knew what my recipe would be: Triple Chocolate Cookies.</span><br />
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<span style="font-size: small;">I know, I know. I just said I'm not a fan of chocolate cookies. Kooky cookie talk, right? Maybe, but I LOVE these cookies...with their <span style="font-family: inherit;">crackly-tops and sorta meringue-like texture. They're out of this world.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">And here's the best part: when I'm in a total Christmas shame spiral, I take two cookies, slather Nutella on the bottom side of one, then place the bottom side of other cookie against it to make this uh-mazing QUADRUPLE CHOCOLATE COOKIE SANDWICH!</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Better still, this is the PERFECT cookie for hosting a your very own <a href="http://www.cookiesforkidscancer.org/default.asp" target="_blank">Cookies For Kids' Cancer</a> bake sale—a wonderful way to spread a little holiday cheer with your kids, help raise money for a terrfic organization, and join the mission to find a cure for pediatric cancer.</span></span><br />
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<span style="font-size: small;">H<span style="font-family: inherit;">ere's the recipe</span></span><br />
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<div style="font-family: inherit;"><span style="font-size: small;"><u><b>Triple Chocolate Cookies</b></u></span><span style="font-size: small;"><b> <span style="font-size: x-small;">(</span></b></span><span style="font-size: small;"><u><b><a href="https://sites.google.com/site/jonesishungryrecipes/triple-chocolate-chip-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><u><span style="color: red;">Printer Friendly Version</span></u></a>)</b></u></span><br />
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<i><span style="font-size: small;">Kitchen Tip: Allow the cookies to COMPLETELY cool on baking sheet before removing. The cookies are very soft and pliable right out of the oven, and they'll break if you remove them too early.</span></i></div></div><div dir="ltr" style="font-family: inherit;"><span style="font-size: small;"><i><span style="color: black;"> </span></i><br />
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep: 25 min. <br />
Cook: 15 min. per batch <br />
Yield: 24 cookies<br />
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1 1/4 cups semisweet chocolate chips<br />
3/4 cup all-purpose flour<br />
3 Tbsp. unsweetened cocoa<br />
1 tsp. instant espresso powder<br />
1/4 tsp. baking powder<br />
Pinch of salt<br />
5 Tbsp. unsalted butter, at room temperature<br />
1 cup sugar<br />
3 large eggs<br />
1 tsp. vanilla extract<br />
1 cup white chocolate chips</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Parchment paper</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Nutella<br />
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Preheat oven to 350ºF. Line 2 large baking sheets with parchment.</span></span><br />
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a bowl over just simmering water, melt chocolate chips, stirring until smooth. Remove from heat and let cool 10 minutes.</span></span><br />
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sift together flour, cocoa, espresso powder, baking powder and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla. Stir in melted chocolate. Fold in dry ingredients and white chocolate chips.</span></span><br />
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Using a small ice cream scoop or 2 spoons, portion dough by tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake for about 15 minutes, until tops are cracked, switching baking sheets top to bottom and front to back halfway through. Allow cookies to cool completely on baking sheets on wire racks. Repeat with remaining dough.</span></span><br />
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<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b><u>Check out these delish recipes from the other folks in the Cookie Exchange</u>:</b> </span></span><br />
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<b>What's Gaby Cooking:</b> <a href="http://whatsgabycooking.com/peppermint-bark-chocolate-cookies" target="_blank">Peppermint Bark Chocolate Cookies</a><br />
<b>CIA Dropout:</b> <a href="http://ciadropout.wordpress.com/2011/12/14/walnut-wimpy-balls/" target="_blank">Walnut Wimpy Balls</a><br />
<b>And Love It Too:</b> <a href="http://andloveittoo.com/snowball-cookies-grain-free-dairy-free-vegan/" target="_blank">Snowball Cookies (Grain-Free, Dairy-Free and Vegan)</a><br />
<b>Taste With The Eyes:</b> <a href="http://www.tastewiththeeyes.com/2011/12/%E2%99%A1-olive-oil-oatmeal-cookies-%E2%99%A1/" target="_blank">Olive Oil Oatmeal Cookies</a><br />
<b>From My Corner of Saratoga:</b> <a href="http://www.frommycornerofsaratoga.com/2011/11/memories-from-home-gooey-butter-cookies.html" target="_blank">Gooey Butter Cookies</a><br />
<b>The Sensitive Epicure:</b> <a href="http://thesensitiveepicure.blogspot.com/2011/12/speculaas-dutch-windmill-cookies.html" target="_blank">Speculaas Dutch Windmill Cookies</a><br />
<b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2011/12/cookie-snookiewant-recipe-for-salted.html" target="_blank">Salted Chocolate & Dulce de Leche Fudge</a><br />
<b>Virtually Homemade:</b> <a href="http://virtuallyhomemade.blogspot.com/2011/12/chocolate-mint-snowballs-twist-on.html" target="_blank">Chocolate Mint Snowballs</a><br />
<b>Sweet Life Bake:</b> <a href="http://sweetlifebake.com/2011/12/12/polvorones-de-chocolate/#axzz1gGv0JDrt" target="_blank">Polvorones de Chocolate</a><br />
<b>Daily*Dishin:</b> <a href="http://dailydishinblog.blogspot.com/2011/12/cherry-topped-cream-drop-cookies.html" target="_blank">Cherry Topped Cream-Drop Cookies</a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2011/12/14/food-network-virtual-cookie-swap" target="_blank">Peanut Butter-Chocolate Chip-Bacon Cookies</a><br />
<b>Thursday Night Dinner:</b> <a href="http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=691:peppermint-bark-cookies&Itemid=64" target="_blank">Peppermint Bark Cookies</a><br />
<b>Dishin and Dishes:</b> <a href="http://www.dishinanddishes.com/2011/12/14/pecan-sandie-thumbprints-with-cherry-frosting/" target="_blank">Pecan Sandie Thumbprints With Cherry Frosting</a><br />
<b>Mooshu Jenne:</b> <a href="http://mooshujenne.com/?p=743" target="_blank">Biscotti</a><br />
<b>Cooking With Elise:</b> <a href="http://cookingwithelise.com/?p=6956" target="_blank">Sweet and Salty White Chocolate Cranberry Oat Cookies</a><br />
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<br />
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<div style="font-family: inherit;"><span style="font-size: small;">Subscribe to the Jones Is Hungry <b><a href="http://www.youtube.com/user/JonesIsHungry">You Tube</a></b> channel.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><b><br />
</b></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%204:1-8&version=NLT;ESV" target="_blank">simul justus et peccator</a></b></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com2tag:blogger.com,1999:blog-7266160852697130835.post-79289742405862269572011-11-15T11:58:00.000-08:002011-11-26T20:32:10.402-08:00Roasted Goodness: An Easy (and Healthy) Thanksgiving Side<span style="font-size: small;">During my 11 Thanksgiving seasons at <i>Southern Living</i>, few things perplexed readers more than what to serve alongside their big holiday bird. They were cool with the turkey (unless, of course, it was still frozen solid and guests were just around the corner). And I reckon they had dessert down too.</span><br />
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</span><br />
<span style="font-size: small;">But the subject of side dishes was an altogether different matter.</span><br />
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</span><br />
<a name='more'></a><span style="font-size: small;">Home cooks seem to be stuck like chuck when it comes to fresh ideas for sides. Granted, in many homes, Thanksgiving is NOT the time to try out new recipes—there's a reason green bean casserole and mashed potatoes are so popular—this is a time for comforting food with familiar ingredients. I get that.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">So when the <a href="http://blog.foodnetwork.com/fn-dish/2011/11/16/the-communal-table-fall-fest-special-edition/" target="_blank">Food Network</a> decided to get the food community together to celebrate a Virtual Thanksgiving (called The Communal Table), I immediately knew my focus would be on the age-old, side dish dilemma. </span><br />
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</span><br />
<span style="font-size: small;"><i><b>SIDEBAR: The Food Network's Communal Table is all about connecting the delicious recipes and photos that are shared on websites and blogs across the country. Follow along on Twitter, too, using the #PullUpAChair </b></i></span><span style="font-size: small;"><i><b>hashtag. </b></i></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">So here's this year's suggestion: <b>Roasted Vegetable Salad</b>. It has enough of the familiar (in the carrots, sweet potatoes, garlic) with an updated touch (serving over salad greens with feta), plus it's kid-approved (at least by my finicky 11-year-old daughter). Oh, and it's dead-on seasonal and good for you too.</span><br />
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<span style="font-size: large;"><u><b>Roasted Vegetable Salad</b></u></span><span style="font-size: small;"><b> <span style="font-size: x-small;">(</span></b></span><span style="font-size: small;"><u><b><a href="https://sites.google.com/site/jonesishungryrecipes/roasted-root?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><u><span style="color: red;">Printer Friendly Version</span></u></a>)</b></u></span><br />
<div style="font-family: inherit;"><span style="font-size: small;"><b> </b></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;"><i>Line jellyroll or baking pan with non-stick aluminum foil for easy cleanup. </i></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
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<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 large sweet potatoes, peeled, cut into 3/4-inch cubes </span><br />
<span style="font-size: small;">4 large carrots</span><span style="font-size: small;">, peeled, cut into 3/4-inch </span><span style="font-size: small;">pieces</span><br />
<span style="font-size: small;">4 large parsnips, </span><span style="font-size: small;">peeled, cut into 3/4-inch </span><span style="font-size: small;">pieces</span><br />
<span style="font-size: small;">1/2 pound green beans, cut into 1 1/2-inch pieces </span><br />
<span style="font-size: small;">1 large red onion, cut into 1/4-inch slices</span><br />
<span style="font-size: small;">5 garlic cloves, peeled</span><br />
<span style="font-size: small;">2 to 3 Tbsp. olive oil</span><br />
<span style="font-size: small;">1 1/2 tsp. salt</span><br />
<span style="font-size: small;">1 tsp. pepper</span><br />
<span style="font-size: small;">1/2 cup bottled olive oil-and-vinegar dressing</span><br />
<span style="font-size: small;">1 Tbsp. chopped fresh parsley</span><br />
<span style="font-size: small;">2 tsp. horseradish</span><br />
<span style="font-size: small;">1 tsp. Dijon mustard</span><br />
<span style="font-size: small;">Fresh arugula or mixed salad greens</span><br />
<span style="font-size: small;">Feta cheese </span><br />
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</span><br />
<span style="font-size: small;">1. Preheat oven to 400˚F. Combine sweet potatoes, carrots, parsnips, green beans, onion, garlic, olive oil, salt, and pepper in a large bowl; toss to coat. Place vegetables in a single layer on a large, nonstick aluminum foil-lined jellyroll or baking pan.</span><br />
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<span style="font-size: small;">2. Bake for 40 to 45 minutes or just until tender, turning vegetables after 25 minutes.</span><br />
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</span><br />
<span style="font-size: small;">3. Meanwhile, whisk together dressing, parsley, horseradish, and mustard. Place cooked vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve over arugula with any remaining dressing. Sprinkle with feta cheese.</span><br />
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<div style="color: red;"><span style="font-size: small;"><b><u>Kitchen Tips</u>:</b></span></div><span style="font-size: small;">1. Get the kids involved! This recipe allows for plenty of washing, peeling, and tossing.</span><br />
<span style="font-size: small;">2. Prep vegetables ahead to save time. Store chopped veggies in a damp paper towel-lined airtight container in the refrigerator up to 2 days ahead.</span><br />
<span style="font-size: small;">3. Feel free to substitute with other vegetables like butternut squash, turnips, rutabegas, or beets. (Just remember to stick with the 3/4-inch size for even roasting.)</span><br />
<span style="font-size: small;">4. If using beets, roast peeled and cubed beets on a separate jellyroll or baking pan to keep them from bleeding onto the other veggies. Once roasted, tossing them in the vinaigrette will keep them from staining the salad.</span><br />
<span style="font-size: small;">5. Try crumbled goat cheese if feta is not your thing.</span><br />
<span style="font-size: small;">6. Loose the cheese altogether, and instead drizzle veggies with lemon crème fraîche or sour cream (1/4 cup crème fraîche or sour cream, 1/2 tsp. grated lemon rind, 1/2 tsp. lemon juice). Crème fraîche is a thicker, less sour version of sour cream that, due to it's high fat content, doesn't curdle when heated. Bottom line: It's worth the splurge.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJsAvXhCDkOdJXg1teyR8e4Dl2BEohHGG0eYcgqD3ihipRRSVLvA4m07uJxFoxHLoUwTMGnjazibygNgIHAbFhneH0L54nthXpILugCGwg3pFGHAcvG8xukve9t84xicFRO2ZqY8_qgnq/s1600/thanksgiving.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJsAvXhCDkOdJXg1teyR8e4Dl2BEohHGG0eYcgqD3ihipRRSVLvA4m07uJxFoxHLoUwTMGnjazibygNgIHAbFhneH0L54nthXpILugCGwg3pFGHAcvG8xukve9t84xicFRO2ZqY8_qgnq/s200/thanksgiving.jpg" width="200" /></a></div><br />
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<span style="font-size: small;"><b><u>Other friends a The Communal Table</u>:</b></span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"><i>Cocktails, Appetizers, Soups and Salads:</i></span><br />
<span style="font-size: small;"><b>Sweet Life Bake:</b> <a href="http://sweetlifebake.com/2011/11/11/pumpkin-margarita/#axzz1dd2wmgTj" target="_blank">Pumpkin Margarita</a></span><br />
<span style="font-size: small;"><b>Easy Peasy Organic:</b> <a href="http://www.easypeasyorganic.com/2011/11/thanksgiving-ginger-cocktail.html" target="_blank">Thanksgiving Ginger Cocktail</a></span><br />
<span style="font-size: small;"><b>Dishin and Dishes:</b> <a href="http://www.dishinanddishes.com/2011/11/16/butternut-bruschetta-with-sage-pesto/" target="_blank">Butternut Squash Bruschetta With Sage Pesto</a></span><br />
<span style="font-size: small;"><b>Mooshu Jenne:</b> <a href="http://mooshujenne.com/?p=654" target="_blank">Green Salad</a></span><br />
<span style="font-size: small;"><b>Two Peas and Their Pod:</b> <a href="http://www.twopeasandtheirpod.com/maple-roasted-butternut-squash-apple-salad%20" target="_blank">Maple-Roasted Butternut Squash Apple Salad</a></span><br />
<span style="font-size: small;"><b>Jones is Hungry:</b> <a href="http://jonesishungry.blogspot.com/2011/11/roasted-goodness-easy-and-healthy.html" target="_blank">Roasted Vegetable Salad</a></span><br />
<span style="font-size: small;"><b>Purple Cook:</b> <a href="http://purplecook.blogspot.com/2011/11/communal-table-pasta-and-bean-stew-with.html" target="_blank">Pasta and Bean Stew With Tomatoes and Broccoli Rabe</a></span><br />
<span style="font-size: small;"><b>From My Corner of Saratoga:</b> <a href="http://www.frommycornerofsaratoga.com/2011/11/thanksgiving-starter-curried-pumpkin.html" target="_blank">Curried Pumpkin Soup</a></span><br />
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<span style="font-size: small;"><i>Mains:</i></span><br />
<span style="font-size: small;"><b>CIA Dropout:</b> <a href="http://ciadropout.wordpress.com/2011/11/16/turkey-and-stuffing-roulades-with-squash-mash/" target="_blank">Turkey and Stuffles Roulades With Squash Mash</a></span><br />
<span style="font-size: small;"><b>FN Dish:</b> <a href="http://www.blogger.com/2011/11/16/food-network-virtual-thanksgiving-recipes" target="_blank">Alton Brown's Good Eats Roast Turkey</a></span><br />
<span style="font-size: small;"><b>My Angel's Allergies:</b> <a href="http://www.myangelsallergies.com/2011/11/cranberry-glazed-cornish-hens.html" target="_blank">Cranberry-Glazed Cornish Hens</a></span><br />
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<span style="font-size: small;"><i>Sides:</i></span><br />
<span style="font-size: small;"><b>Cafe Terra Blog:</b> <a href="http://www.cafeterrablog.com/2011/11/16/cranberry-pumpkin-stuffing/" target="_blank">Cranberry Pumpkin Stuffing</a></span><br />
<span style="font-size: small;"><b>Virtually Homemade:</b> <a href="http://virtuallyhomemade.blogspot.com/2011/11/twice-baked-cheddar-chive-potatoes.html" target="_blank">Twice-Baked Cheddar and Chive Potatoes</a></span><br />
<span style="font-size: small;"><b>Easy Eats Magazine:</b> <a href="http://blog.easyeats.com/?p=256" target="_blank">Sausage and Dried Cranberry-Walnut Stuffing</a></span><br />
<span style="font-size: small;"><b>The Sensitive Epicure:</b> <a href="http://thesensitiveepicure.blogspot.com/2011/11/oyster-dressing-gravy.html" target="_blank">Oyster Dressing and Gravy</a></span><br />
<span style="font-size: small;"><b>Daily*Dishin:</b> <a href="http://dailydishinblog.blogspot.com/2011/11/make-ahead-mashed-potatoes-supreme.html" target="_blank">Make-Ahead Mashed Potatoes Supreme</a></span><br />
<span style="font-size: small;"><b>What's Gaby Cooking:</b> <a href="http://whatsgabycooking.com/rustic-herb-skillet-stuffing/" target="_blank">Rustic Herb Skillet Stuffing</a></span><br />
<span style="font-size: small;"><b>Family Fresh Cooking:</b> <a href="http://www.familyfreshcooking.com/2011/11/16/brown-butter-coconut-mashed-sweet-potatoes-recipe/%20" target="_blank">Coconut Brown-Butter Mashed Sweet Potatoes</a></span><br />
<span style="font-size: small;"><b>Silvana's Kitchen:</b> <a href="http://silvanaskitchen.com/2011/11/gluten-free-dairy-free-mushroom-rye-stuffing" target="_blank">Gluten-Free, Dairy-Free Mushroom-Rye Stuffing</a></span><br />
<span style="font-size: small;"><b>The Cultural Dish:</b> <a href="http://theculturaldish.blogspot.com/2011/11/homemade-cranberry-sauce.html" target="_blank">Cranberry Sauce</a></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><i>Desserts:</i></span><br />
<span style="font-size: small;"><b>I Am Baker:</b> <a href="http://iambaker.net/?p=35621%20" target="_blank">Pumpkin Cake</a></span><br />
<span style="font-size: small;"><b>Heather Christo: </b><a href="http://www.heatherchristo.com/cooks/2011/11/16/pumpkin-vanilla-cream-pie/" target="_blank">Pumpkin Vanilla Ice Cream Pie</a></span><br />
<span style="font-size: small;"><b>And Love It Too:</b> <a href="http://andloveittoo.com/pumpkin-custard-gluten-free-dairy-free-refined-sugar-free/" target="_blank">Pumpkin Custard (Gluten-Free, Dairy-Free)</a></span><br />
<span style="font-size: small;"><b>Haute Apple Pie Girls:</b> <a href="http://hauteapplepie.com/2011/11/14/haute-pie-double-pumpkin-mini-pies-with-candied-pecans/" target="_blank">Double Pumpkin Mini Pies With Candied Pecans</a></span><br />
<span style="font-size: small;"><b><a href="http://www.blogger.com/post-edit.g?blogID=7266160852697130835&postID=7928974240586226957">Ladles and Jelly Spoons: </a></b><a href="http://www.ladlesandjellyspoons.com/2011/11/not-your-same-old-pumpkin-pie-for-the-communal-table/" target="_blank">Not Your Same Old Pumpkin Pie</a><a href="http://www.blogger.com/post-edit.g?blogID=7266160852697130835&postID=7928974240586226957"><br />
</a><b>Daydreamer Desserts:</b> <a href="http://daydreamerdesserts.com/2011/11/cuban-diplomatic-pudding-pudin-diplomatico.html/" target="_blank">Cuban Diplomatic Pudding</a></span><br />
<span style="font-size: small;"><b>Thursday Night Dinner: </b><a href="http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=607:red-wine-chocolate-cake-a-dessert-worthy-of-giving-thanks&Itemid=64" target="_blank">Red Wine Chocolate Cake</a></span><br />
<span style="font-size: small;"><b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2011/11/caramel-apple-pie-for-thanksgiving.html" target="_blank">Caramel Apple Pie</a></span><br />
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<span style="font-size: small;">_____________________________________________________________________________________________ </span><br />
<br />
<div style="color: red; text-align: justify;"><span style="font-size: large;"><b>Thanksgiving Lagniappe: Wine & Beer Pairing</b></span></div><span style="font-size: small;">Check out my <a href="http://www.cookinglight.com/entertaining/wine/holiday-wine-beer-matchmaker-00412000073264/" style="color: blue;" target="_blank">"10-Minute Wine & Beer Matchmaker"</a> column from the November issue of <i>Cooking Light</i>. I suggest reds, whites, and a couple of rich Winter lagers to pair with your Thanksgiving turkey (and everything's $12 and under).</span><br />
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<span style="font-size: small;">_____________________________________________________________________________________________ <br />
</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"> </span></div><div style="font-family: inherit;"><span style="font-size: small;">F</span><span style="font-size: small;">ollow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook.</a> </b></span><br />
<span style="font-size: small;">Subscribe to the Jones Is Hungry <b><a href="http://www.youtube.com/user/JonesIsHungry">You Tube</a></b> channel.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><b><br />
</b></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%204:1-8&version=NLT;ESV" target="_blank">simul justus et peccator</a></b></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div><style>
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</style>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com3tag:blogger.com,1999:blog-7266160852697130835.post-67262504497166178552011-09-01T08:52:00.000-07:002011-09-08T19:27:31.852-07:00Easy, No-Fuss Barbecue Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sFZcrfpKMr6RhAXEAMmCjSbWyWPdcsz6Ciy2O2lzuRdN976yXdguL-nj6_4ILEgMsNryS_9WBovbo_bkWVNQGg-7L9-_g8tAU6Vnla8MT3d7Iv5ks3R5izHl_6d71TE8UaWO-wAKVley/s1600/DSCN2932.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sFZcrfpKMr6RhAXEAMmCjSbWyWPdcsz6Ciy2O2lzuRdN976yXdguL-nj6_4ILEgMsNryS_9WBovbo_bkWVNQGg-7L9-_g8tAU6Vnla8MT3d7Iv5ks3R5izHl_6d71TE8UaWO-wAKVley/s320/DSCN2932.jpg" width="320" /></a></div><div style="font-family: inherit;"><span style="font-size: small;">Just in time for the long Labor Day weekend, here's one of my favorite crowd-pleasing recipes: Barbecue Shrimp. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">If you're new to Barbecue Shrimp, don't let the name throw you. There's really very little connection between this recipe and, say, a traditional barbecue sauce or smoked meat. The shrimp in this recipe are baked in a spicy, butter and chili sauce base that's perfect for sopping.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">While it delivers restaurant-quality flavor, it's anything but labor intensive—this is truly one of the easiest recipes around. What's more, for those of you headed to the beach or lake for the holiday, this is one of those gems that you can basically prep ahead and pack in the cooler. (Or, if you're headed to the beach, pick up fresh Gulf shrimp from any local seafood shop.) Once you're ready to cook, you simply chuck everything into a disposable, heavy-duty aluminum roasting pan, then pop it in the oven. Pair Barbecue Shrimp with a salad, along with plenty of bread for dipping and sopping, and you're in business.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">I like to peel any leftover shrimp (which will keep for a day or two) and use for a killer <a href="http://www.myrecipes.com/recipe/old-bay-shrimp-salad-10000001084355/">Shrimp Salad</a> or <a href="http://www.myrecipes.com/recipe/shrimp-poboys-10000000332017/">Po' Boys</a>.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">This video was shot in support of Alabama's <a href="http://servethegulf.com/">Serve The Gulf</a> campaign.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><object height="295" width="429"><param name="movie" value="http://vp.mgnetwork.net/viewer.swf?u=c6bd89321a62102faba2001ec92a4a0d&z=VTM&embed_player=1" ></param><param name="allowFullScreen" value="true"></param><embed src="http://vp.mgnetwork.net/viewer.swf?u=c6bd89321a62102faba2001ec92a4a0d&z=VTM&embed_player=1" type="application/x-shockwave-flash" allowfullscreen="true" width="429" height="295"></embed></object></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><b>HERE'S THE RECIPE: <span style="font-size: x-small;">(</span></b></span><span style="font-size: x-small;"><u><b><a href="https://sites.google.com/site/jonesishungryrecipes/new-orleans-barbecue-shrimp?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><u><span style="color: red;">Printer Friendly Version</span></u></a>)</b></u></span><br />
<span style="font-size: small;"><b><a href="https://sites.google.com/site/jonesishungryrecipes/new-orleans-barbecue-shrimp?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: small;"><u><span style="color: red;"></span></u></span></a> </b></span></div><div style="font-family: inherit;"><style>
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</style> </div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;"><u><b>New Orleans Barbecue Shrimp</b></u></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;"><i>Use a disposable, aluminum roasting pan for easy cleanup. </i></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">4 lb. unpeeled, large fresh shrimp </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 lemons, sliced </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 bay leaves </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup butter, melted </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup chili sauce </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">1/2 cup Worcestershire sauce </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">4 garlic cloves, chopped </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">3 Tbsp. Creole seasoning </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 tsp. dried rosemary </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 tsp. dried thyme </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">French bread</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">Lemon wedges</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">Place shrimp in a 13- x- 9-inch pan; top with lemon slices and bay leaves.</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><span style="font-size: small;">Stir together butter and next 6 ingredients. Pour over shrimp.</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Bake, uncovered, at 400° for 30 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.</span></div><br />
<div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Don't forget to subscribe to the Jones Is Hungry <a href="http://www.youtube.com/user/JonesIsHungry">You Tube</a> channel. You can also </span><span style="font-size: small;">follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook.</a> </b></span></div><div style="font-family: inherit;"><span style="font-size: small;"><b><br />
</b></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%206:23&version=ESV">Romans 6:23</a></b></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com9tag:blogger.com,1999:blog-7266160852697130835.post-68183535659201790382011-08-26T05:23:00.000-07:002011-08-26T05:23:14.374-07:00Mocha Panna Cotta: Easy, Elegant & Make-ahead<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5SBVW3VdJZ8bYhJi3Iou9tsWlkl7hV8QnU_lL0egl1Za_YCi2LdTN5Tj9gHHncJBqqx3woPX3S-bN09Stwe9n0o_EwOO3JcE3_yFjSZi5srzMsgCb43uXXVPUIMlAi5dFHYXXD2pszE0/s1600/DSC_0046.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5SBVW3VdJZ8bYhJi3Iou9tsWlkl7hV8QnU_lL0egl1Za_YCi2LdTN5Tj9gHHncJBqqx3woPX3S-bN09Stwe9n0o_EwOO3JcE3_yFjSZi5srzMsgCb43uXXVPUIMlAi5dFHYXXD2pszE0/s320/DSC_0046.jpg" width="211" /></a></div>Let's get this straight right up front: If you can boil water, you can make panna cotta. Frankly, it's one of those recipes everyone—dad's included—should have in their little kitchen toolbox. It's so easy, so versatile, and it can be made way ahead. And it looks elegant too.<br />
<br />
Don't let the fancy Italian name throw you. Panna cotta is a light, eggless custard that's thickened with gelatin (think a lighter version of crème brûlée). <br />
<br />
For this video, I serve them in one of my favorite new products, <a href="http://govinowine.com/">Govino</a> wine glasses. These super-cool, BPA-free plastic wine glasses are a great alternative to ramekins, and allow you to enjoy the dessert pool-side, at the park, you name it.<br />
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<br />
<span style="font-size: small;">Here's the recipe:</span><br />
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<span style="font-size: small;"><span style="line-height: 150%;">Mocha Panna Cotta</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><i><span style="line-height: 150%;">Make this delicious dessert up to 2 days ahead.<span> </span>If you don’t have ramekins or are looking for another serving idea, try serving directly your favorite glasses—whether wine, margarita, Champagne, or otherwise.<span> </span>Just remember to bring cream mixture to room temperature before adding to glasses.<span> </span>Also, this recipe can be easily halved of fewer servings.</span></i></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">2 Tbsp. melted butter</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">2 envelopes unflavored gelatin</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">1/2 cup milk</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">5 1/4 cups heavy cream</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">1/4 to 1/3 cup strong brewed coffee</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">1 cup sugar</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">2 tsp. unsweetened cocoa powder</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">1/8 tsp. ground cinnamon</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">2 Tbsp. finely chopped semisweet chocolate</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">Pinch of Kosher salt</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">Garnish: chopped strawberries, fresh mint leaves, chocolate shavings</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">Brush 10 (1/2 cup) ramekins with melted butter and transfer to a large roasting pan.<span> </span>In a small bowl, whisk the gelatin into the milk and let stand until softened, about 5 minutes.</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">In a medium saucepan, combine heavy cream, coffee, and sugar just to a boil over medium heat.<span> </span>Remove from heat and whisk in the cinnamon and cocoa.<span> </span>Whisk in the gelatin mixture until completely melted, then add chopped chocolate and stir until melted.<span> </span>Strain the mixture into a large bowl; let cool to room temperature.</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><span style="font-size: small;"><span style="line-height: 150%;">Pour mixture into ramekins and refrigerate until firm, at least 4 hours or overnight.</span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="WPDefaults" style="font-family: inherit; line-height: 150%;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span><span style="font-family: inherit;">To serve them out of the ramekins: dip bottom of each ramekin in hot water for 30 seconds.<span> </span>Run a knife around each panna cotta and invert it onto a dessert plate.<span> </span>Lift off the ramekin.<span> </span>Garnish, if desired.</span><span style="font-family: inherit;"> </span></span><br />
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Don't forget to subscribe to the Jones Is Hungry <a href="http://www.youtube.com/user/JonesIsHungry">You Tube</a> channel. You can also <span style="font-size: small;">follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook.</a> </b></span><br />
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</b></span><br />
<div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%206:23&version=ESV">Romans 6:23</a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com1tag:blogger.com,1999:blog-7266160852697130835.post-82545996022942687622011-08-09T08:25:00.000-07:002011-08-09T08:25:53.297-07:00"What's a Spurtle?" she asked..."I'm not exactly sure," I yelled downstairs. Fact is, I was hurriedly typing into the Google search window hoping an answer popped up before my wife, who was ascending the staircase, and I made eye contact. (Hey, when it comes to food, I do not like getting caught flat-footed in front of my family.) But I was busted. I didn't know a spurtle from a spurge. So my wife and I searched together, and here's what we found on Wikipedia:<br />
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<u>Spurtle</u>:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKwE9pisCOu6-_UZn8YY67LR3OVNosZ5w1Pxph9SsRLid2zV6PRNtHq3q-yyPe8vQmL7P8G66-hPNsihI1oTDdF6VtvnHUIL2BKvFGNr6fmNr3PaUjbrzs_aaq-OWsK9wu3lceINuFsyv/s1600/75px-Spurtle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKwE9pisCOu6-_UZn8YY67LR3OVNosZ5w1Pxph9SsRLid2zV6PRNtHq3q-yyPe8vQmL7P8G66-hPNsihI1oTDdF6VtvnHUIL2BKvFGNr6fmNr3PaUjbrzs_aaq-OWsK9wu3lceINuFsyv/s200/75px-Spurtle.jpg" width="25" /></a></div><i>The spurtle (or "spirtle") is a Scots kitchen tool (about 11-inch long), dating from at least the fifteenth century. It was originally a flat, wooden, spatula-like utensil, used for flipping oatcakes on a hot griddle.<br />
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Over time, the original implement changed shape and began being used specifically for stirring oatmeal and soups. The rod-like shape is designed for constant stirring which prevents the porridge from congealing and so becoming lumpy and unappetising.[1] It looks like a fat wooden dowel, often with a contoured end to give the user a better grip.<br />
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The Annual Golden Spurtle World Porridge-Making Championship, held in Carrbridge each year, invites porridge-makers from across the globe to compete for the "Golden Spurtle".</i><br />
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Yep, I was about to throw my recipe into the mix for a chance to bring home the 2011 "Golden Spurtle." Quick fact: I'm a pretty fanatical oatmeal fan. Whether rolled, stone-ground, or steel-cut, I know my way around an oat. I eat 'em sweet or savory—morning, noon, or night—makes no difference to me.<br />
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So when I saw that <a href="http://www.bobsredmill.com/">Bob's Red Mill</a> was holding a <a href="http://www.sparforthespurtle.com/">"Spar for the Spurtle"</a> contest, I had to get in on the action. The grand prize is the opportunity to compete in this year's Golden Spurtle World Porridge-Making Championship in Scotland.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>I wanted to keep it savory and Southern, so I went with a Southern spin on shrimp and grits using steel-cut oats in place of stone-ground grits. One taste and y'all will see that the Southern elements in my recipe—andouille sausage, fresh Gulf shrimp, and hot sauce—blend and harmonize perfectly with this cheesy, kicked-up "porridge."<br />
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One of the contest requirements was to create a 3-minute video of the recipe...so I did my best, wearing my <a href="http://www.billyreid.com/?cat=51#105.1158">Billy Reid "Make Cornbread Not War" T-shirt</a> for inspiration.<br />
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<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/RLg8D4MMwwE" width="425"></iframe><br />
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<span style="font-size: large;">Here's the recipe:</span><br />
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<u><span style="font-size: large;"><b>Southern Shrimp & Oatmeal </b></span></u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf_ch-2FSFBwINn3zlcyScEvNROV3Ph1ReP3idin5yNCOGQ3gfWSNeqxbpRN4uQ_S2I8jdUKubNcKQ8GhrcCm_GwnaN9aJj7MYkpk4iDLdhcDXvzhJQKBrewQD1EV9bV51_8oVzmSj9ny/s1600/Shrimp+and+Oatmeal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf_ch-2FSFBwINn3zlcyScEvNROV3Ph1ReP3idin5yNCOGQ3gfWSNeqxbpRN4uQ_S2I8jdUKubNcKQ8GhrcCm_GwnaN9aJj7MYkpk4iDLdhcDXvzhJQKBrewQD1EV9bV51_8oVzmSj9ny/s320/Shrimp+and+Oatmeal.jpg" width="248" /></a></div><br />
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1 1/2 cups water<br />
1 1/2 cups fat-free, low-sodium chicken broth<br />
3/4 tsp. salt<br />
1 cup Bob's Red Mill Steel Cut Oats <br />
1 cup shredded Colby Jack cheese<br />
1 Tbsp. butter<br />
1/4 tsp. hot sauce<br />
1/2 cup chopped andouille sausage <br />
1 Tbsp. vegetable oil<br />
1 pound large Gulf shrimp, peeled and deveined<br />
2 Tbsp. <a href="http://www.bettycrocker.com/products/gold-medal-flour/products/wondra-flour">Wondra</a> flour <br />
1 cup sliced mushrooms<br />
2 garlic cloves, minced<br />
2 Tbsp. fresh lemon juice<br />
1/2 tsp. hot sauce <br />
2 tsp. chopped fresh thyme<br />
2 Tbsp. chopped green onion<br />
1/4 cup chopped tomato<br />
1 Tbsp. butter<br />
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Bring first 3 ingredients to a boil in a medium saucepan; gradually whisk in oats. Reduce heat, and simmer, covered, stirring occasionally, 20 minutes or until thickened. Stir in cheese, butter, and hot sauce. Keep warm.<br />
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Cook sausage in hot oil in a large skillet 5 to 7 minutes or until crisp. Drain on paper towels, reserving drippings in skillet. Set sausage aside.<br />
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Toss shrimp with flour. Sauté shrimp in hot drippings 1 minute. Add reserved sausage, mushrooms, garlic, and cook 1 minute. Stir in lemon juice, hot sauce, thyme, green onion, and tomato, stirring to loosen any browned bits from bottom of skillet. Remove from heat, and stir in butter.<br />
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Serve shrimp mixture over hot oatmeal.<br />
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Don't forget to subscribe to the Jones Is Hungry <a href="http://www.youtube.com/user/JonesIsHungry">You Tube</a> channel. You can also <span style="font-size: small;">follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook.</a></b></span><br />
<span style="font-size: small;"><b><br />
</b></span><br />
<div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%206:23&version=ESV">Romans 6:23</a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div><br />
Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com1tag:blogger.com,1999:blog-7266160852697130835.post-25892222453288808812011-07-26T19:49:00.000-07:002011-07-26T19:49:37.815-07:00Jones Is Thirsty: Toad Hollow, Erik's The Red, CA 2009It may be hot outside, but that doesn't mean you have to give all red wines the Heisman. The key is to find a red with plenty of fruit (without being sweet) and refreshing acidity.<br />
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And let's be honest, there's definitely a time and place for heartier wines that match up to stuff like <a href="http://www.myrecipes.com/recipe/herb-marinated-flank-steak-10000001906315/">grilled flank steak</a>, juicy <a href="http://www.myrecipes.com/recipe/spicy-cheddar-stuffed-burgers-10000001069620/">burgers</a>, or <a href="http://www.myrecipes.com/recipe/classic-lasagna-10000001187109/">lasagna</a> (yes, I like good ol' Italian even in the summer).<br />
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Today's featured wine is <a href="https://toadhollow.worldsecuresystems.com/current-releases/Toad-Hollow-Eriks-the-Red-Paso-Robles-Proprietary-Red-Wine">Toad Hollow, Erik's The Red</a> - it retails for about $13. This super middleweight wine (think Sugar Ray Leonard or Roy Jones Jr.) is loaded with red fruit flavors—raspberry, cherry—and a hint of vanilla. Just the right amount of soft tannins to stand up to that grilled flank steak or robust cheese. Bottom line: this wine is just flat-out fun.<br />
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<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/JWOx1blMH2c" width="425"></iframe><br />
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Don't forget to subscribe to the Jones Is Hungry <a href="http://www.youtube.com/user/JonesIsHungry">You Tube</a> channel. You can also <span style="font-size: small;">follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook.</a></b></span><br />
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</b></span><br />
<div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%206:23&version=ESV">Romans 6:23</a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-62266787777031220822011-07-06T08:05:00.000-07:002011-07-06T08:06:44.319-07:00Mexican "Unfried" Ice Cream Truffles<div style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbyayST0lDXO0x24G11EpYGK8D_Y5b8ZxnS9sci29tmdtKA_ApAdAfHDNBthjepXDWH1NT6mW7I63Sr7b6NyeAw-WZxJlIFBNoA87KNqfTUoaDqxfUhzHjFr-K-N-WhKeX4mzgArJEXqa/s1600/IMG_0545.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbyayST0lDXO0x24G11EpYGK8D_Y5b8ZxnS9sci29tmdtKA_ApAdAfHDNBthjepXDWH1NT6mW7I63Sr7b6NyeAw-WZxJlIFBNoA87KNqfTUoaDqxfUhzHjFr-K-N-WhKeX4mzgArJEXqa/s320/IMG_0545.jpg" width="240" /></a></span></div><span style="font-size: small;">Birmingham is blessed with a large Hispanic community, so </span><span style="font-size: small;">Mexican fried ice cream is one</span><span style="font-size: small;"> of the many treats we enjoy when visiting our favorite mamá-and-papá Mexican restaurants.</span><br />
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<span style="font-size: small;">A few weeks back I decided to take the notion of this classic, South-of-the-border dessert, and turn it into something a little more managable without giving up any of the yummy flavor or texture. Plus, my wife and I needed an easy, go-to treat for those afternoons when it feels like every child in the neighborhood is standing in our kitchen looking for something sweet. (You know what I mean?)</span><br />
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<div><span style="font-size: small;">The truffles are super-easy to make and fun for the kids. In fact, we now keep a big bowlful of the nut-cornflakes mixture on hand (which is also terrific using pecans or walnuts). In addition to using it for this recipe, my wife and kids love the mixture sprinkled over yogurt and fresh fruit. I've even caught them stirring it into milkshakes. I typically eat it by the tablespoonful for a quick, crunchy pick-me-up. Feel free to switch up the ice cream flavor too — I typically use vanilla, but it works with just about any flavor in the ice cream case.<br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Mexican “Unfried” Ice Cream Truffles<br />
Prep: 25 min., Stand: 15 min., Freeze: 30 min.</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Makes 16 truffles</span></div><span style="font-size: small;"> </span><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
2 Tbsp. butter<br />
2 Tbsp. sugar</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">1/2 tsp. of cinnamon</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup sliced almonds</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup frosted cornflakes</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">1 qt. vanilla ice cream</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Parchment paper</span></div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Melt butter, sugar, and cinnamon in microwave on HIGH for 30 to 45 seconds or until butter is melted. Stir to combine.</span></div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Place almonds in a small bowl; pour over butter mixture, tossing to coat. Spread almonds in a single layer on a parchment-paper lined baking sheet.</span></div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Bake at 350˚ for 10 minutes, stirring half way through. Cool in pan on a wire rack 30 minutes.</span></div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Meanwhile, line a baking sheet with parchment paper, and place in freezer.</span></div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Pulse almond mixture and cornflakes in food processor, and pulse until mixture resembles coarse crumbs. Pour almond mixture into a shallow dish.</span></div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">Let ice cream stand at room temperature 15 minutes to soften.</span></div><span style="font-size: small;"> </span><br />
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</span></div><span style="font-size: small;"> Scoop ice cream into small balls using a 1 1/4-inch ice-cream scoop, and roll in almond mixture, gently pressing onto balls. Arrange on prepared baking sheet in freezer. Freeze truffles at least 30 minutes or up to 24 hours.</span><br />
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<span style="font-size: small;">Don't forget to subscribe to the Jones Is Hungry <a href="http://www.youtube.com/user/JonesIsHungry">You Tube</a> channel. You can also </span><span style="font-size: small;">follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook.</a></b></span><br />
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<div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%206:23&version=ESV">Romans 6:23</a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div><span style="font-size: small;"> </span><span style="font-size: small;"> </span><br />
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Don't let the Sauvignon Blanc-style bottle fool you. These food-loving wines from the northwest corner of Spain are bursting with tropical fruit aromas and girded with surprising heft—plenty of body to stand up to, say, grilled <a href="http://www.myrecipes.com/recipe/shrimp-burgers-with-sweet-n-spicy-tartar-sauce-10000001892020/">shrimp burgers</a> with a zesty tartar sauce or <a href="http://www.myrecipes.com/recipe/spicy-glazed-shrimp-vegetable-kabobs-10000001990006/">spicy glazed shrimp</a>. (In case you can't tell, I have a thing for shrimp.)<br />
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Today's featured wine is Lícia, Albariño from Rías Baixas (in Galicia) - it retails for about $16.<br />
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Don't forget to subscribe to the Jones Is Hungry <a href="http://www.youtube.com/user/JonesIsHungry">You Tube</a> channel. You can also <span style="font-size: small;">follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook.</a></b></span><br />
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<div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%206:23&version=ESV">Romans 6:23</a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-20432901089034008962011-06-28T06:41:00.000-07:002011-06-28T06:41:29.112-07:00Jones Is Thirsty: Vietti "Tre Vigne" Barbera d'AstiJones Is Hungry is branching out because Jones Is Thirsty too. <br />
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So in celebration of my new wine column in <a href="http://www.cookinglight.com/">Cooking Light</a> (beginning in the September issue), I thought I'd begin shooting short, one minute (sometimes slightly more than a minute) wine picks highlighting some of the great, value-minded wines I run across during my research.<br />
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This first clip is a little rough around the edges, but they'll get better as we go along (the director and producer is my 11-year-old, digitally-gifted daughter). We'll mix things up every now and then to keep it interesting.<br />
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If there's something I'm missing or must try, let me know. That's one of the things I most love about wine—it's a big, wide world out there, and a fun new discovery is always just around the corner.<br />
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<h6 class="uiStreamMessage" data-ft="{"type":"msg"}"><span style="font-size: small;">Follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook</a></b></span></h6><div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%206:23&version=ESV">Romans 6:23</a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-35108817302335661562011-06-22T05:53:00.000-07:002011-06-22T05:53:38.974-07:00Tortilla Pizza with TallulahI cherish the moments I'm able to spend with my girls in the kitchen. They may not always cook (or eat what I cook!), but our time together usually produces some seriously good fun. Plus, the kitchen is my home turf—it's here that I have all the right moves and can do no wrong (at least in the eyes of my daughters), even when I make a royal mess.<br />
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If you follow my blog, then you already know of my kitchen adventures with my youngest daughter, Augusta (aka the Ravenous Pixie). But I don't often talk about Tallulah, my oldest, who's most comfortable behind the camera shooting video and taking pictures. (And the child has a true gift for all things digital, which comes in handy for an old-timer like me.) So when we had the opportunity to shoot a cooking segment together a few weeks back, we, ahem, <i>I</i> couldn't wait to get going.<br />
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Here's the setup: I was scheduled to film a spot for "<a href="http://www2.alabamas13.com/lifestyles/food_cooking/">Daytime Alabama"</a> on Birmingham's <a href="http://www.championsforhealth.org/">Champions for Health</a> initiative. Tallulah was enjoying her first day of summer, so I enlisted her to take a few behind-the-scene shots of me and "Daytime Alabama" host (and seriously cool dude/dad)<span style="font-family: inherit; font-size: small;"> <a href="http://www.facebook.com/profile.php?id=1210902018">David Lamb</a> in action. When David caught sight of Tallulah, he immediately suggested that she not only join us, but that she also make the pizza. To say that Tallulah was caught off guard is like saying that Alabama can get hot in the summer. YEAH!</span><br />
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<span style="font-family: inherit; font-size: small;">She rallied like a trooper, however, and powered through the recipe with grace. (Even though to hear her tell it, she was totally unprepared from a wardrobe standpoint. I beg to differ. I think she looked adorable.) Actually, let me back up—she did more than power through the recipe with grace. As you'll see in the clip, Tallulah held her emotions in (as well as a mouthful of pizza) when others would have screamed out. That's right, I gave her a piping hot slice of pizza on camera, molten cheese and all.</span><br />
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<span style="font-family: inherit; font-size: small;">Tallulah and I are still friends, and she's assured me that we can work together again on camera...so long as I stick to cold desserts!</span><br />
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<span style="font-family: inherit; font-size: small;">Below is the recipe prepared on "Daytime Alabama"—it's super-easy for kids to prepare (with an adult working the oven, of course).</span><br />
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<span style="font-family: inherit; font-size: small;">Give it a try and let me know what you think! </span><br />
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<span style="font-size: small;"><b>Tortilla Pizza</b></span><br />
<div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Prep: 10 min., Bake: 10 min.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Makes 5 servings</span><br />
<span style="font-size: small;"><i>I've made this recipe with the Deer Valley Elementary School students for years. The idea with this recipe is to have fun—switch it up as you and your kids see fit. NOTE: For best results, don't add too much sauce—too much and the crust will be soggy. Start with a couple of tablespoons, then add more, if needed. Also, I prefer to put the pizzas directly onto the middle oven rack—you may want to add heavy-duty aluminum foil or baking sheet to the rack below to catch any dripping cheese or sauce.</i></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">5 medium/soft taco-size whole wheat tortillas</span><br />
<span style="font-size: small;">1 Tbsp. olive oil</span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 1/2 cups no-sugar-added pizza or pasta sauce </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 1/2 Tbsp. Italian seasoning</span><br />
<span style="font-size: small;">1 cup shredded low-fat Italian blend cheese</span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">30 turkey pepperoni slices<br />
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Brush top tortillas evenly with olive oil.</span> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
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</span></div><span style="font-size: small;">Bake at 400° for 10 minutes, or until cheese is bubbly.</span><br />
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<h6 class="uiStreamMessage" data-ft="{"type":"msg"}"><span style="font-size: small;">Follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook</a></b></span></h6><div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=Isaiah%2040:%2028-31&version=ESV">Isaiah 40: 28-31 </a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-40899760956024385252011-06-17T08:46:00.000-07:002011-06-21T18:02:49.826-07:00Daddy's "slightly" fried chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO3aVY53A3OcSSqwYe0uWDjCV9qVK3PETjreDrNfe7sXkglylP1fRM05zeztjvoMVwm5HiDib7YB9XjqDaqCIC9egCnLI398-twZSkWNCjxbK4IgjFOPpW8Uu8mauotLVPIVQALEi39-s/s1600/IMG_0550.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO3aVY53A3OcSSqwYe0uWDjCV9qVK3PETjreDrNfe7sXkglylP1fRM05zeztjvoMVwm5HiDib7YB9XjqDaqCIC9egCnLI398-twZSkWNCjxbK4IgjFOPpW8Uu8mauotLVPIVQALEi39-s/s320/IMG_0550.jpg" width="240" /></a></div><div style="font-family: inherit;"><span style="font-size: small;">I love fried chicken. And I love braised chicken too. Here's an easy-to-make Father's Day special that combines both: Daddy's <i>Slightly</i> Fried Chicken. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">There's so many cool things going on in this recipe. You can braise the chicken the day before, then bread and fry just before serving (which only takes a few minutes). You can also bread the braised chicken up to 4 hours ahead, for that matter. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Switch up the herbs if you like. I use what's in my garden. This time around I call for chopped fresh thyme, but you could just as easily use parsley, chives, or rosemary--whatever floats your boat. You can't go wrong. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">I can just sit and eat these bad boys out of hand with a few lemon wedges, but they're also great between those yummy French hamburger rolls (here in Birmingham, I find the rolls in the deli section at <a href="http://www.publix.com/food/catalog/Bakery/BreadsDesserts/BreadsRolls/Home.do">Publix</a>). I mix up a little mayo-<a href="http://en.wikipedia.org/wiki/Sriracha_sauce">Sriracha</a> sauce, then slather it over the rolls to create one tasty sandwich. (I've done it when the chicken's right out of the fryer, but I've also made the sandwiches with leftovers right out of the fridge.)</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><span style="font-family: inherit; font-size: small;">Here's a video of me preparing the recipe on "<a href="http://www2.alabamas13.com/lifestyles/food_cooking/">Daytime Alabama"</a> with my buddy <a href="http://www.facebook.com/profile.php?id=1210902018">David Lamb</a>.</span><br />
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<span style="font-family: inherit; font-size: small;">Give it a try and let me know what you think! </span><br />
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<div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><u><b><span style="font-size: small;">Daddy’s Fried Chicken</span></b></u></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Olive oil</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 pack boneless, skinless chicken thighs</span><br />
<span style="font-size: small;">1/8 tsp. salt</span><br />
<span style="font-size: small;">1/4 tsp. pepper</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 bulb of garlic cut in half horizontally</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 sprigs of rosemary</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1/2 cup white wine</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 cups of chicken broth</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1/2 loaf of soft French bread (not a baguette)</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup grated Parmesan cheese</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup all-purpose flour</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">3 large eggs, lightly beaten</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 tsp. fresh chopped thyme</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Vegetable oil</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Sea salt or kosher salt</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 lemon, cut into wedges</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Heat olive oil in a skillet big enough to hold the chicken in one layer; add salt, pepper, garlic, rosemary, wine, and chicken broth.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Put a lid on the skillet, and simmer for 45 minutes or until thighs are cooked through (check at 30 minutes-add more broth if needed to cover the chicken). Allow chicken to cool at least 15 minutes.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">While the chicken is cooking, process bread in a food processor with 1/2 cup of cheese to make fine bread crumbs (may need to do this in 2 batches).</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">In three shallow bowls: add flour into one, and season it with salt and pepper; put the beaten eggs in second; combine bread crumb mixture, remaining 1/2 cup of cheese, and thyme in third bowl.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">When the chicken is cool enough to handle, pat dry and toss in flour, dusting off any excess flour. Place chicken into the beaten eggs, making sure to coat well. Place chicken into breadcrumb mixture; roll and pat mix onto chicken pieces. Put them on a tray and refrigerate until ready to fry (can prepare up to 4 hours ahead – allow chicken to stand at room temperature for 20 minutes before frying).</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Heat vegetable oil to 350˚ in a Dutch oven or deep fat fryer (</span><span style="font-size: small;">Dutch oven or fryer</span><span style="font-size: small;"> should be no more than 3/4 full). Add the chicken a piece or two at a time, frying 45 seconds to 1 minute or until golden brown and crisp. Take out and drain well on paper towels.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;">Sprinkle with sea salt; squeeze a wedge of fresh lemon over chicken.</span></span><br />
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<h6 class="uiStreamMessage" data-ft="{"type":"msg"}"><span style="font-size: small;">Follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook</a></b></span></h6><div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=Isaiah%2040:%2028-31&version=ESV">Isaiah 40: 28-31 </a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2011 Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-85758384412786725002011-05-06T06:22:00.000-07:002011-05-06T06:22:44.238-07:00Healing through food...It's hard to find words to describe what happened last week when a series of tornadoes ripped through Alabama. The destruction is profound. The stories are heartbreaking. The need seems never-ending. What's more, one of the hardest hit areas—the city of Pleasant Grove—is a mere 14 miles from my front door.<br />
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How to help? I'm not great with a chainsaw. I'm not a doctor. But I can cook. And Wednesday, I had the opportunity to connect with some amazing folks through food, which, God willing, provided another brick in the wall of healing being built around Pleasant Grove.<br />
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My friends at <a href="http://graceskitchen.org/2011/04/tornado-disaster-relief/">Grace's Kitchen</a> organized a breakfast to be served at <a href="http://www.bethelbaptistpgal.org/">Bethel Baptist Church</a>, whose Family Center has been turned into a logistics center and makeshift commissary for the National Guard, volunteers, and tornado victims.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGpIrCbk6UvlcJVLzs4cw9FFgVnljXWGOXb3byeDCeCmCUGJKBOlrwhpN2l-XeJK8P04P1JFGLlQ4ShCRvEj5C1VEH_GIxFXoV8fVrT3_Q_3cDlBS-lr4KiCwe4p4pBZgnclnXQib10GK/s1600/IMG_0567.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGpIrCbk6UvlcJVLzs4cw9FFgVnljXWGOXb3byeDCeCmCUGJKBOlrwhpN2l-XeJK8P04P1JFGLlQ4ShCRvEj5C1VEH_GIxFXoV8fVrT3_Q_3cDlBS-lr4KiCwe4p4pBZgnclnXQib10GK/s320/IMG_0567.jpg" width="240" /></a></div>Call time was an early 3:30am at <a href="http://www.hunterstreet.org/">Hunter Street Baptist Church</a> where volunteers prepped fruit salad, baked sausage-and-cheese muffins, and cooked cheese grits for about 400.<br />
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Everything was loaded into warmers and coolers for the trip to Pleasant Grove. <br />
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Pleasant Grove is in lock-down mode, so anyone trying to get in must pass through a check point manned by the National Guard and Alabama Highway Patrol.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_smYq_Kzn5kSp4lbTL3zbBKGOUy8zYeYuYMY3BUetFwgJlnI4_Y6KSlBKjWVn7GAaw8t8TcH0BP1Evko57adxnPrOuJzN9G_MBNwW1NX7yJb6fO5feJQPp-RWr0_IOW2YdQER3Tf3lVY/s1600/IMG_0602.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_smYq_Kzn5kSp4lbTL3zbBKGOUy8zYeYuYMY3BUetFwgJlnI4_Y6KSlBKjWVn7GAaw8t8TcH0BP1Evko57adxnPrOuJzN9G_MBNwW1NX7yJb6fO5feJQPp-RWr0_IOW2YdQER3Tf3lVY/s320/IMG_0602.jpg" width="240" /></a></div><br />
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We pulled into the Bethel Baptist Church parking lot just as the sun was coming up. Piled outside the Chapel was much-needed water.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQQbw1fC6rlUcMTq6FxvMffn1RnWFII89DvU_6UtgB_Z5ZDPwmYhg85Zx6l1JdpuBVJyl2xsGq-IR8sdj8lwfI4zCdLWiQUnKqU0yIgXSVkJTNhSp3PkeJJS9mduj4S-I9EyCpX98fhPE/s1600/IMG_0587.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQQbw1fC6rlUcMTq6FxvMffn1RnWFII89DvU_6UtgB_Z5ZDPwmYhg85Zx6l1JdpuBVJyl2xsGq-IR8sdj8lwfI4zCdLWiQUnKqU0yIgXSVkJTNhSp3PkeJJS9mduj4S-I9EyCpX98fhPE/s400/IMG_0587.jpg" width="400" /></a></div><br />
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Thanks to generous donations from folks all over the South, a mini-WalMart has been set up inside the Family Center. Those in need have access to everything from shampoo and razors to baby formula and blankets. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO63XUFoHg67rNFmSwiFZWVm5d1b5thKLotS7JfH_qMLf51qLMXA8TGMLQhzR1ng0c3HzpjMMwJgPYJClMu3INTrUYhgMpC3Y6PakM-aiaNsHIFNCowhTmNXRyHtBxUA4peV64oInyTYWW/s1600/IMG_0589.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO63XUFoHg67rNFmSwiFZWVm5d1b5thKLotS7JfH_qMLf51qLMXA8TGMLQhzR1ng0c3HzpjMMwJgPYJClMu3INTrUYhgMpC3Y6PakM-aiaNsHIFNCowhTmNXRyHtBxUA4peV64oInyTYWW/s400/IMG_0589.jpg" width="300" /></a></div><br />
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The breakfast line opened at 6am and the stream of folks was steady for almost four hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXU4xqHI6sM_lcxbZVjV8FmXJQeZiCYx-mFENujghJzmmKpBYr9LtT3eW9wYao-hBhY_0utKnxq4Ftav1px2k1kQTekiD-Q-x7OIhYxqH5rBFOis1Kvg2okP7JoXn86vlxjq6gt_eJklG/s1600/IMG_0593.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXU4xqHI6sM_lcxbZVjV8FmXJQeZiCYx-mFENujghJzmmKpBYr9LtT3eW9wYao-hBhY_0utKnxq4Ftav1px2k1kQTekiD-Q-x7OIhYxqH5rBFOis1Kvg2okP7JoXn86vlxjq6gt_eJklG/s320/IMG_0593.jpg" width="240" /></a></div><br />
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What do you do when someone donates 20lb of apples? You sort through a refrigerated tractor trailer until you find a stack of 1-pound butter blocks; cobble together a few cups of brown sugar and raisins from the church's pantry; and accept a large bag of freshly shelled pecans from a local resident. With the essentials in hand, core and chop the apples, toast the pecans, plump up the raisins in warm apple juice, melt the butter and brown sugar in a big ol' skillet. Toss it all together with a few handfuls of crushed cinnamon granola bars, load everything into 2 giant aluminum roasting pans, cover with foil, then pop 'em in the oven at 350˚ until the apples look and taste yummy (about 30 to 35 minutes). In under an hour that box of apples turned into a warm treat on a chilly morning (with enough left over for lunch).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Jvprgoa8p3GecdtxzE1gw-f-U9fAAsXGE5pvLo0Yid680qRnhN6QXXABgKyTukiQqmLhtqThEvEH_Cr0Ry7Qcyk5u9jQK4nxl3HWE97wywxKgSfHBBO0MUUevdSXChMS8TC7f6nZgLIY/s1600/IMG_0597.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Jvprgoa8p3GecdtxzE1gw-f-U9fAAsXGE5pvLo0Yid680qRnhN6QXXABgKyTukiQqmLhtqThEvEH_Cr0Ry7Qcyk5u9jQK4nxl3HWE97wywxKgSfHBBO0MUUevdSXChMS8TC7f6nZgLIY/s320/IMG_0597.jpg" width="240" /></a></div><br />
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Sadly, the need for volunteers in cities like Pleasant Grove, Tuscaloosa, Cullman, and Hackleburg will be there for weeks, if not months. However, this provides each of us with an opportunity to give of our time, talents, and treasures. Please keep all of these folks in your prayers. <br />
<h6 class="uiStreamMessage" data-ft="{"type":"msg"}"><span style="font-size: small;">Follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook</a></b></span></h6><div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=Isaiah%2040:%2028-31&version=ESV">Isaiah 40: 28-31 </a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright Jones Is Hungry LLC All Rights Reserved</b></span></div><h6 class="uiStreamMessage" data-ft="{"type":"msg"}"><span class="messageBody"> </span></h6>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-16297055694802745582011-04-26T11:38:00.000-07:002011-04-26T11:38:07.809-07:00Bonding over a Buckle...Sometimes you meet a person and there's an immediate connection. That's what happened a few weeks back when I partnered with David Lamb, co-host of <a href="http://www2.alabamas13.com/daytime/">Daytime Alabama</a>, on a Daytime Kitchen segment.<br />
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Now for you Seinfeld fans out there, this is not a variation on the "<a href="http://www.imdb.com/title/tt0697738/plotsummary">Man Crush</a>" episode. David's simply a cool dude, who appreciates food and makes it easy for me to cook on camera. Actually, once David made the connection between the hand mixer and a power tool, we were all good as he began to channel his inner Tim Allen. <br />
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Below is the episode for those Magic City folks who didn't get a chance to catch it this morning on <a href="http://www2.alabamas13.com/">Alabama 13</a> + my friends and family outside the Birmingham market.<br />
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The <a href="http://jonesishungry.blogspot.com/2011/01/chileans-blueberries-deliver-fresh.html">Blueberry Buckle</a> is super-easy to make and with blueberry season just around the corner, keep this recipe in your back pocket. <br />
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<span style="font-size: small;">Follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook</a></b></span><br />
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<div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=Isaiah%2040:%2028-31&version=ESV">Isaiah 40: 28-31 </a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright Jones Is Hungry LLC All Rights Reserved</b></span></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-21919772682555456362011-02-27T23:27:00.000-08:002011-03-14T16:37:30.866-07:00Cooking With Kids: Jones & The Ravenous Pixie<div style="font-family: inherit;"><style>
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</style> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Last week I had the opportunity to film a series of cooking videos with my youngest daughter Augusta (aka The Ravenous Pixie) at her elementary school. (Due to a nasty bout of flu and strep throat, big sister, Tallulah, had to sit this one out.) Augusta and I had a blast fooling around with food and preparing yummy recipes—from snacks to supper—for the students. Below are the recipes.</span><br />
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<span style="font-size: small;">Listen up DVES parents and students: I need ideas for the next round of videos—please leave your suggestions in the comment box below.</span><br />
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<span style="font-size: small;"><b>Toasty Fruit & Cheese Sandwiches</b></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Prep: 10 min., Cook: 5 min.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Makes 4 servings</span><br />
<span style="font-size: small;"><i>This may be a recipe for "kids," but it plays well at most casual adult gatherings too. Also, the versatile cream cheese mix is wonderful spread over warm pancakes, waffles, or bagels. One bite and I bet you'll come up with lots of uses too.</i></span><span style="font-size: small;"><br />
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</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 medium apple, cored and thinly sliced (Fuji or Braeburn)</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 Tbsp. orange juice</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">8 slices raisin bread</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1/2 (8-ounce) package of cream cheese, softened</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 Tbsp. raisins</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 Tbsp. orange marmalade</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1/2 tsp. round cinnamon</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Place apples in a small bowl.</span><span style="font-size: small;"> Drizzle orange juice over apple slices; toss to coat.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Toast raisin bread in a toaster.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Stir together cream cheese and next 3 ingredients in small bowl.</span><span style="font-size: small;"> Spread cream cheese mixture evenly on 1 side of 4 slices of toast.</span><span style="font-size: small;"> Top each with 3 apple slices and remaining slices of toast.</span><br />
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<span style="font-size: x-small;">Copyright 2007 in <i>Southern Living</i> Cooking with Kids by Oxmoor House; reprinted with permission.<br />
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<span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><b>Cowboy Oven-Fried Chicken</b></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Prep: 20 min., Cook: 20 min.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Makes 8 servings</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><i><span style="font-size: small;">Serve these with warm pasta sauce or cool salsa for dipping—both options are WAY better (and better for you) than regular ol' ketchup.</span></i><br />
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</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">21/2 cups crushed Doritos (Original or Cool Ranch)</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 lb. chicken tenders</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1/3 cup reduced-fat mayonnaise</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Vegetable cooking spray</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Preheat oven to 450˚.</span><span style="font-size: small;"> Place chips in a plastic zip-top bag; seal just enough to allow keep from being airtight.</span><span style="font-size: small;"> Gently press out all extra air out of bag; seal bag completely.</span><span style="font-size: small;"> Finely crush chips in bag using a rolling pin.</span><span style="font-size: small;"> Pour crushed into a shallow dish.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Meanwhile, place a large baking sheet in oven for 5 minutes to preheat.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Pat chicken dry with a paper towel, and brush with mayonnaise on all sides.</span><span style="font-size: small;"> Dredge chicken in crushed chips; lightly spray with cooking spray.</span><span style="font-size: small;"> (Throw away bag and any leftover chips).</span><span style="font-size: small;"> Thoroughly wash hands and work surface.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Remove hot baking sheet from oven using oven mitts.</span><span style="font-size: small;"> Carefully place chicken on hot rack.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Bake for 18 to 20 minutes or until crust is lightly browned.</span><span style="font-size: small;"> Remove from baking sheet from oven using oven mitts.</span><span style="font-size: small;"> Serve with salsa or low-fat ranch dressing.</span><br />
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<span style="font-size: x-small;">Copyright 2007 in <i>Southern Living</i> Cooking with Kids by Oxmoor House; reprinted with permission.</span><span style="font-size: small;"><b> </b></span><br />
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<span style="font-size: small;"><b>Peanutty Dip</b></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Prep: 5 min.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Makes 11/3 cups</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><i><span style="font-size: small;">This recipe comes together so quickly you can make it right after school.</span><span style="font-size: small;"> It’s also great drizzled over granola, grapes, or Honey Nut Cheerios (or a combo of all three!).</span></i></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup Low-fat vanilla yogurt</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 to 2 Tbsp. cup powdered sugar</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1/4 creamy peanut butter</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Dippers: pretzels, apples, pears, graham cracker sticks</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Whisk together all ingredients in a medium bowl until smooth.</span><span style="font-size: small;"> Serve with dippers.</span><span style="font-size: small;"> Store leftover dip in refrigerator for up to 2 days.</span><br />
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<span style="font-size: x-small;">Copyright 2007 in <i>Southern Living</i> Cooking with Kids by Oxmoor House; reprinted with permission.</span><span style="font-size: small;"><b> </b></span><br />
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<span style="font-size: small;"><b>Better-For-You-Pizza</b></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Prep: 10 min., Bake: 10 min.</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Makes 5 servings</span><br />
<span style="font-size: small;"><i>This is a twist on a recipe I've made with the DVES students for years. The idea with this recipe is to have fun—switch it up as you and your kids see fit. NOTE: For best results, don't add too much sauce—too much and the crust will be soggy. Start with a couple of tablespoons, then add more, if needed. Also, I prefer to put the pizzas directly onto the middle oven rack—you may want to add heavy-duty aluminum foil to the rack below to catch any dripping cheese or sauce.</i></span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">10 medium/soft taco-size whole wheat tortillas</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 (8-ounce) package shredded Italian blend cheese</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 Tbsp. olive oil</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">11/2 cups no-sugar-added pizza or pasta sauce </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">11/2 Tbsp. Italian seasoning</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">30 turkey pepperoni slices<br />
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Top 5 flour tortillas evenly with 1 cup cheese; top with remaining tortillas, and brush top tortillas evenly with olive oil.</span> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Divide pasta sauce, Italian seasoning, turkey pepperoni, and remaining 1 cup cheese over tortillas. </span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;">Bake at 400° for 10 minutes, or until cheese is bubbly.</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/-049Qz8xqMrM/TVQMqi1M-lI/AAAAAAAAACQ/s1600/chocolate.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></span></div><span style="font-size: small;"> Follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook</a></b></span><br />
<span style="font-size: small;"><br />
</span><br />
<div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=Isaiah%2040:%2028-31&version=ESV">Isaiah 40: 28-31 </a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright Jones Is Hungry LLC All Rights Reserved</b></span></div></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-32523638766874684022011-02-10T08:07:00.000-08:002011-03-14T16:37:55.971-07:00Snow Ice Cream: A Sweet Treat From The Sky<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfII1F_EewuWm1h4870na_GthJYtSxwJUwMmRquDjUNvza7SHl3O1qNyz5W_e0uhCQBwNRBkNXXK-zzm2s2hreDZNNfTy5M9zBVtZ2vduWegKXyitZOkpmlPtTwQdWT1-P20NiH9LYnxV/s1600/vanilla.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfII1F_EewuWm1h4870na_GthJYtSxwJUwMmRquDjUNvza7SHl3O1qNyz5W_e0uhCQBwNRBkNXXK-zzm2s2hreDZNNfTy5M9zBVtZ2vduWegKXyitZOkpmlPtTwQdWT1-P20NiH9LYnxV/s320/vanilla.jpg" width="212" /></a></div>"It's like a sweet treat from the sky, Daddy!" The words of my 11-year-old, Tallulah, this morning as she and her sister, Augusta (aka "The Ravenous Pixie"), gobbled down a big bowl of Vanilla Snow Ice Cream...before school.<br />
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We got a few inches of the white stuff overnight - enough for school to be delayed by a couple of hours. This meant two things: playing in the snow before school and snow ice cream for breakfast!<br />
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I'd never had snow ice cream prior to meeting my wife. She grew up on snow in Illinois, while I grew up on fresh-squeezed OJ in sunny Florida. <br />
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That all changed when we moved to Rhinebeck, NY back in the late '90s. Deanna (my wife) whipped up a batch during our first big winter storm, and I've been hooked ever since.<br />
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We've been in Alabama for almost 12 years now, where we'll get a couple of good, solid snows every winter. Our girls stand at the ready—armed with milk, sugar, and vanilla extract—just waiting for the okay to hit the yard to gather fresh, powdery snow. (According to my wife, it has to be the right kind of snow—can't be too heavy and wet; light and fluffy's what you're looking for.)<br />
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<b>So here's how it all went down this morning:</b><br />
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<u><b>The ingredients:</b></u> Sugar, vanilla extract, milk, and fresh, fluffy snow.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTp6cOu7VwxqdZbeY66u5831A9yzB1mYlHOIhGDfEFZJ9zwwNNyScbHR6531oKC9jP9xEb0lwFWPrrvrsEURi_0H2kV_3h1UUtN9vEgTUPj3pfK2J_U_qjPQezryXC2i-KjC1OVEx7BUFa/s1600/ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTp6cOu7VwxqdZbeY66u5831A9yzB1mYlHOIhGDfEFZJ9zwwNNyScbHR6531oKC9jP9xEb0lwFWPrrvrsEURi_0H2kV_3h1UUtN9vEgTUPj3pfK2J_U_qjPQezryXC2i-KjC1OVEx7BUFa/s320/ingredients.jpg" width="320" /></a></div><br />
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<u><b>Step 1:</b></u><b> </b>Add milk - start with about 1/2 cup - we shoot for the consistency of mashed potatoes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwwI8hPsPoc0e8x3CRVGwK0nnyM9im0Z68652om4rO_HihW-Fd6MvPy2PND797pTf7na6tkMGbKGY0D_s6MK-U28NjEZH3OgmdFRJfRnynjqSvbI9OErEbr0bI8-atQKINe-byWs9ULSE/s1600/step+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwwI8hPsPoc0e8x3CRVGwK0nnyM9im0Z68652om4rO_HihW-Fd6MvPy2PND797pTf7na6tkMGbKGY0D_s6MK-U28NjEZH3OgmdFRJfRnynjqSvbI9OErEbr0bI8-atQKINe-byWs9ULSE/s320/step+1.jpg" width="320" /></a></div><br />
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<u><b>Step 2:</b></u> Add sugar - start with about 1/2 cup, then adjust again at the end.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfj1Xl7anqjKsmQLXoULAe_8vv6SeJxXpXG6Z7kpnOIkrv_VHSdgPfHOV6D-s5Q9AAL-kbMTb-egv4ZZ20VI1ZGnKFJMBz_qSLWh5sHMKMnw93lo3aickmb2e6VLT3ojDzFfteUF-pbwE/s1600/step+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfj1Xl7anqjKsmQLXoULAe_8vv6SeJxXpXG6Z7kpnOIkrv_VHSdgPfHOV6D-s5Q9AAL-kbMTb-egv4ZZ20VI1ZGnKFJMBz_qSLWh5sHMKMnw93lo3aickmb2e6VLT3ojDzFfteUF-pbwE/s320/step+2.jpg" width="212" /></a></div><br />
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<u><b>Step 3:</b></u><b> </b>Add vanilla extract - we prefer about 1 teaspoon.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrKmaXJ-Xn7KzuCPEog_tNIxBKvrVCi2aXeeZ1PKFLzbX2rNwLLKYtRbESkPWWJFkE0wr8ns5MgpiWgx_aTWXAT_ZHRJyEMifOVq9pf5-cXo2c21WFQdhrb9-tR3VqHnwPlvfHg7hkrjq/s1600/step+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrKmaXJ-Xn7KzuCPEog_tNIxBKvrVCi2aXeeZ1PKFLzbX2rNwLLKYtRbESkPWWJFkE0wr8ns5MgpiWgx_aTWXAT_ZHRJyEMifOVq9pf5-cXo2c21WFQdhrb9-tR3VqHnwPlvfHg7hkrjq/s320/step+3.jpg" width="320" /></a></div><br />
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<u><b>Step 4:</b></u><b> </b>Adjust consistency, if needed, with a little more milk.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4HYQMYXdAYym-vuHxSHdiTLIgRZ_g4fTCJzrov9aAWnSbf15Fdg9yDZ4stwqmFeKyzmSahvfi838G4CmnfzvsNaN2cXANNv-MGMKRGTNYDdG1y_fvBpZav8nxG4UlirU23ZQjael3lHD/s1600/step+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4HYQMYXdAYym-vuHxSHdiTLIgRZ_g4fTCJzrov9aAWnSbf15Fdg9yDZ4stwqmFeKyzmSahvfi838G4CmnfzvsNaN2cXANNv-MGMKRGTNYDdG1y_fvBpZav8nxG4UlirU23ZQjael3lHD/s320/step+4.jpg" width="320" /></a></div><br />
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<u><b>Step 5:</b></u> Taste test. Adjust sugar and vanilla extract as needed. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlLiY6DnWes2YdLDKchyBY_DvocqDntu0ngj3Skgl2alwUAsUnEmMC6HquJ5fTZgcQxtQJ0VowA3YFoH9u3gOHd-9ryEpY79rxAmmPXvShZEamLKUnKkRdcQ8kkL3_UV8b1RbL38m0XVC/s1600/step+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlLiY6DnWes2YdLDKchyBY_DvocqDntu0ngj3Skgl2alwUAsUnEmMC6HquJ5fTZgcQxtQJ0VowA3YFoH9u3gOHd-9ryEpY79rxAmmPXvShZEamLKUnKkRdcQ8kkL3_UV8b1RbL38m0XVC/s320/step+5.jpg" width="212" /></a></div><br />
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<u><b>Chocolate Snow Ice Cream:</b></u> The snow was beginning to melt, but we took at big scoop of the Vanilla, then stirred in about a tablespoon of Ovaltine — it was rich and delicious!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhY_A1TWhP8tzlaYiTF8Z1ttud7MNFzW1__YpkJXSR3jNXG0-BUroE-vCfBsed5TkOVo3Yd4GSQHdZ68-jgeOpMQRGwUArAYiZas5fsgJ2jwZOa6ZgZ8ezVao119Bv8HDActwseRqRBki/s1600/chocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhY_A1TWhP8tzlaYiTF8Z1ttud7MNFzW1__YpkJXSR3jNXG0-BUroE-vCfBsed5TkOVo3Yd4GSQHdZ68-jgeOpMQRGwUArAYiZas5fsgJ2jwZOa6ZgZ8ezVao119Bv8HDActwseRqRBki/s320/chocolate.jpg" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-049Qz8xqMrM/TVQMqi1M-lI/AAAAAAAAACQ/s1600/chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<br />
<br />
<div style="text-align: center;"><b><a href="http://www.biblegateway.com/passage/?search=Isaiah%2040:%2028-31&version=ESV">Isaiah 40: 28-31 </a></b><br />
<br />
<b><span style="font-family: Verdana,sans-serif; font-size: xx-small;">© Copyright Jones Is Hungry LLC All Rights Reserved</span></b><b> </b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbG_E7bRMLi5JANVCObdSbqMJcmlkN3f3qM9T35Nv2YxRdhyphenhyphenTBEuUTzUSd5wkFLKI-5E8nBxJFCElrxN9jBTm7Lgsbx8pqbA_5lefSc652F_yAX9m7TynByua0IgvWhv7nKr31euhlusrw/s1600/chocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com1tag:blogger.com,1999:blog-7266160852697130835.post-22295219098181355652011-01-14T06:34:00.000-08:002011-02-25T14:13:22.975-08:00Chilean blueberries deliver a fresh taste of summer<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uYcDgFEzJkP5_I1qBIdNIeJJ8mMjcUG6d2FnB05AFrfzaqZwICLrhKQyfAZcfv0jmiBeLul4G96pJpHx6GFXn44AMcfmXdBYe749wgMO5YCuI4BLHtuCg6MtRrR67ALJc8w8TpasDwNQ/s1600/blueberries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uYcDgFEzJkP5_I1qBIdNIeJJ8mMjcUG6d2FnB05AFrfzaqZwICLrhKQyfAZcfv0jmiBeLul4G96pJpHx6GFXn44AMcfmXdBYe749wgMO5YCuI4BLHtuCg6MtRrR67ALJc8w8TpasDwNQ/s320/blueberries.jpg" width="257" /></a></div>I've spent the last few days staring at my iced-over "edible" backyard which now includes a variety of sad-looking herbs, a couple of listing olive trees, and three blueberry bushes whose branches look like protruding ice spikes.<br />
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It's kind of shocking to think that in five months those same plants will be lush and ready to yield all sorts of goodies. Unfortunately, at this point, summer seems like a lifetime away (even in central Alabama).<br />
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That all changed yesterday when a little taste of summer arrived at my front door courtesy of the <a href="http://www.chileanfruitonline.com/">Chilean Blueberry Committee</a>. The berries were so fragrant, I could smell them before I even opened the box. I washed up a few of the plump beauties and performed a little quality control. They were amazing. <i>To keep myself from eating every last one of them, I put on my snow boots, walked outside, and snapped this picture (above)—even with an overcast sky and snow flurries.</i><br />
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Back inside, I was immediately reminded of two things:<br />
1. My trip to Chile last January. <br />
2. My Blueberry Buckle. <i>(For those unfamiliar with a Buckle, it's a simple, down-home dessert with a cake-batter bottom; fresh fruit is usually placed on top—as the batter bakes, it rises up enveloping the fruit.)</i><br />
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<span style="font-size: large;"><u><b>Landing in Los Lagos</b></u></span><br />
As far back as I can remember, we recommended fresh Chilean fruit—particularly peaches, nectarines, and berries—every winter in the food pages of <i>Southern Living</i>. I've always been impressed with Chilean fruit, whether for photo shoots or recipe testing. So when I had the opportunity to visit several fruit-growing areas of Chile last January, I grabbed my <a href="http://www.lonelyplanet.com/chile"><i>Lonely Planet</i></a> guide and headed for the airport.<br />
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After two days in <a href="http://en.wikipedia.org/wiki/Santiago,_Chile">Santiago</a>, I flew to <a href="http://en.wikipedia.org/wiki/Osorno,_Chile">Osorno</a>, the gateway to the gorgeous <a href="http://en.wikipedia.org/wiki/Los_Lagos_Region">Los Lagos</a> region (<i>Region of the Lakes</i>) and the heart of the country's berry production. (As a frame of reference, if you section Chile into thirds, the <a href="http://en.wikipedia.org/wiki/Los_Lagos_Region">Los Lagos</a> region falls into the lower portion of the middle third.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SDp231JMhUw69e9XSzQczON7165wIQuq5w8ByE0bfEahHgfa7lJ-aj7gIUVr-xxFiwFGaNgXea2aj0-8hIFTc6jDHWWWgmYAOVAAbzYJVbe1-GlesLIFI8924QU6hb0jVBMSdoU6Y0we/s1600/original+villa+rica.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SDp231JMhUw69e9XSzQczON7165wIQuq5w8ByE0bfEahHgfa7lJ-aj7gIUVr-xxFiwFGaNgXea2aj0-8hIFTc6jDHWWWgmYAOVAAbzYJVbe1-GlesLIFI8924QU6hb0jVBMSdoU6Y0we/s400/original+villa+rica.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Volcán Villarica</td></tr>
</tbody></table>The blueberry fields are framed by lush foothills and the awe-inspiring Volcán Villarica (which, for the record, is alive and well!).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEn5u1Tf4etK9ejCIByxQy2GWczfSgEBENhhBwuvolfyj5dhFCBYboGvEfpoN3u5AaA-i8uSj9nhkJ_8esOpLmeS4C94DST_i81P_L4M8Diq_3vnRRabASJsc3PskbmT-B5eKLBfejSPy/s1600/DSCN0564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEn5u1Tf4etK9ejCIByxQy2GWczfSgEBENhhBwuvolfyj5dhFCBYboGvEfpoN3u5AaA-i8uSj9nhkJ_8esOpLmeS4C94DST_i81P_L4M8Diq_3vnRRabASJsc3PskbmT-B5eKLBfejSPy/s400/DSCN0564.jpg" width="400" /></a></div><br />
Legacy, Duke, Brigitta, and Brightwell are popular blueberry varieties cultivated in Chile.<br />
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Duke blueberries at various stages of ripeness.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhqJ6DNhoZkny6mo6Mkr5uaiXbUNqvVYXD921VKgSeq4TK87OsA-lTygWUN6egl0uema69P_3VU6LOdabqv1hZ954ctFEPThGQwf46-HTbP8PWPFBVOGJKASf4ueEXsaC5577GP-os21Z/s1600/DSCN0580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhqJ6DNhoZkny6mo6Mkr5uaiXbUNqvVYXD921VKgSeq4TK87OsA-lTygWUN6egl0uema69P_3VU6LOdabqv1hZ954ctFEPThGQwf46-HTbP8PWPFBVOGJKASf4ueEXsaC5577GP-os21Z/s400/DSCN0580.jpg" width="400" /></a></div><br />
Fresh blueberries ready for the pack house. From here, the individually packaged berries take an atmosphere-controlled ride to the port of <a href="http://en.wikipedia.org/wiki/Valpara%C3%ADso">Valparaíso</a>, where they're shipped—in atmosphere-controlled containers—to the U.S., Europe, and Asia.<br />
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<span style="font-size: large;"><u><b>In The Kitchen</b></u></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lgwUniN7HOsp-hwh1IbYKAGgr5Sfsj8qA149gGrz7W1e5gkZq_VUKc3QkRBXrlBdU6UFxXrMuHJd-oO0MKvrzmxA9vfDE-xVpHmv5gexujx2CfUFEB_hXSm1aKlH6_D-aVZhGZp_3Zo7/s1600/DSC_0112.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lgwUniN7HOsp-hwh1IbYKAGgr5Sfsj8qA149gGrz7W1e5gkZq_VUKc3QkRBXrlBdU6UFxXrMuHJd-oO0MKvrzmxA9vfDE-xVpHmv5gexujx2CfUFEB_hXSm1aKlH6_D-aVZhGZp_3Zo7/s320/DSC_0112.jpg" width="232" /></a></div>The sweet, slightly tart flavor of blueberries makes them quite versatile in the kitchen—from muffins and pancakes to salads and sauces. Perhaps my favorite use is in baked desserts such as cobblers, crisps, grunts, and buckles. The recipe below is super-easy to make and perfect for a cold winter day. My kids love it served with a scoop of vanilla ice cream. <br />
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I hope you enjoy the recipe. Please let me know what you think.<br />
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<i>Tip: To freeze fresh blueberries, place them in a single layer on a baking sheet making sure they don't touch; freeze until solid, then immediately transfer to a plastic zip-top freezer bag or container; store in freezer up to 6 months.</i><br />
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<u><b>Blueberry Buckle</b></u><br />
Makes 6 servings<br />
Prep: 15 min., Bake: 45 min.<br />
<br />
1/2 cup butter, softened<br />
1 cup sugar, divided<br />
1 large egg<br />
1 1/2 cups all-purpose flour, divided<br />
1 tsp. baking powder<br />
1/4 tsp. salt<br />
1/2 cup milk<br />
1 tsp. vanilla extract <br />
1/2 tsp. grated lemon zest <br />
2 1/2 cups fresh blueberries<br />
1/2 tsp. ground cinnamon<br />
1/2 cup coarsely chopped pecans <br />
1/4 cup butter, cut into 8 pieces<br />
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Preheat oven to 375˚. Beat 1/2 cup butter at medium speed with an electric hand or stand mixer until creamy; gradually add 1/2 cup sugar, beating until light and fluffy. Add egg, and beat until blended.<br />
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Combine 1 1/4 cups flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture; beat at low speed just until blended after each addition. Stir in vanilla and lemon zest.<br />
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Pour batter into a greased 8-inch square baking dish. Top with blueberries.<br />
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Combine remaining 1/2 cup sugar, remaining 1/4 cup flour, pecans, and cinnamon. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles small peas; sprinkle crumb topping over blueberries.<br />
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Bake for 40 to 45 minutes. Let cool 10 minutes.<br />
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Follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook</a> </b><br />
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<div style="text-align: center;"><b><span style="font-family: Verdana,sans-serif; font-size: xx-small;">© Copyright Jones Is Hungry All Rights Reserved</span></b><b><br />
</b></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com2tag:blogger.com,1999:blog-7266160852697130835.post-35647508731229666132011-01-05T09:08:00.000-08:002011-02-25T14:13:50.106-08:00Baby Back Rib & Slaw SlidersI'm always looking for new ways to serve barbecue and in the past few months my <b>Baby Back Rib & Slaw Sliders</b> have become a hit among friends and family. On New Year's Day I posted a little something on Facebook about the Sliders; however, I goofed by not including the recipe. (Honestly, I was just too hungry.) So just in time for the BCS National Championship (or Super Bowl, if you're a pro fan), I'm making amends by including the whole rig. It's all here—from ribs to rub to sauce to slaw. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUofEawx_mHeJxyXM_LLFjs8YLTOYaRaEz4EBdGv5MT_rhT2qasKWMIRnL345t8tdY6ykdFJskYFLRgMuMim17YaBeY7Z_b1A0aS7aA6cImArjrudAw-wcbGFiE-M0S5zMkGuoMVHbn_Tf/s1600/BBQ+Sliders.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUofEawx_mHeJxyXM_LLFjs8YLTOYaRaEz4EBdGv5MT_rhT2qasKWMIRnL345t8tdY6ykdFJskYFLRgMuMim17YaBeY7Z_b1A0aS7aA6cImArjrudAw-wcbGFiE-M0S5zMkGuoMVHbn_Tf/s320/BBQ+Sliders.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Back Rib & Slaw Sliders</td></tr>
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<a name='more'></a>Of course you can short-cut the entire process by visiting your local 'cue joint to pick up ribs, sauce, slaw, and pickles. All you'd need at that point are a few packages of <a href="http://www.kingshawaiian.com/products/sweet-snacker-rolls.php">King's Hawaiian Snacker Rolls</a>, which are critical to this recipe—the slightly sweet rolls are the perfect size, plus their soft texture seems to just hug the barbecue. However, if you have the time, the payoff for preparing this recipe yourself is huge (and delicious).<br />
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In full disclosure, I nicked the grilling/smoking method from my buddy <a href="https://learn2q.com/Learn2Q/Bio.html">Troy Black</a> a few years ago—Troy's an award-winning, competitive barbecue chef (he's also the guy behind <a href="https://learn2q.com/Learn2Q/index.html">LEARN 2 QUE</a>). I've been smoking and grilling a long time, and Troy's method for ribs is unbeatable (and perfect for a kettle grill). <i> </i><br />
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<i><u>Couple of notes for barbecue first-timers:</u> Soak wood chips overnight to ensure they smoke, rather than burn; invest in a chimney starter to create perfect coals (coals should have a gray ash cover before adding to grill); for those using a kettle grill, pick up a set of charcoal holders—they'll make your life much easier by corralling the coals.</i><br />
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Let me know what you think. Happy barbecuin'!<br />
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<b><u>BABY BACK RIB & SLAW SLIDERS</u></b><br />
Makes about 10 to 12 sandwiches<br />
Prep: 20 min., Chill: 8 hr., Grill: 6 hr.<br />
<i>Serve with a fork and lots of napkins.</i><br />
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3 slabs baby back pork ribs<br />
All-Purpose Barbecue Rub<br />
Apple juice<br />
All-Purpose Barbecue Sauce<br />
3 packs, <a href="http://www.kingshawaiian.com/products/sweet-snacker-rolls.php">King's Hawaiian Snacker Rolls </a><br />
Tangy Slaw<br />
Stackers-style dill pickle slices<br />
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Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This will make the ribs more tender and allow the meat to better absorb rub and smoke.)<br />
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Sprinkle meat generously with All-Purpose Barbecue Rub. Massage rub into meat. Wrap tightly with plastic wrap, and chill at least 8 hours.<br />
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Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Place cooking grate on grill. Arrange ribs over unlit side.<br />
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Grill 2 hours, covered with grill lid, adding 5 to 7 charcoal pieces every 45 minutes to 1 hour, and keeping the temperature between 225˚ and 250˚. Add a handful of hickory chips to the charcoal every 20 to 30 minutes. Spritz ribs with apple juice from a squeeze-trigger sprayer each time you add wood chips and coals.<br />
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Reposition rib slabs occasionally, placing one closest to the heat source in the back and adding soaked hickory chips and hot coals as needed to maintain a temperature between 225˚ and 250˚. Grill 2 more hours. Remove ribs from grill, and place on heavy-duty aluminum foil. Spritz ribs generously with apple juice; tightly seal. Place foil-wrapped ribs back on grill; cook 2 more hours.<br />
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Remove ribs from foil, place flat on grill, and baste generously with All-Purpose Barbecue Sauce. Grill 20 more minutes. Remove from grill, and let stand 10 minutes. Remove meat from bones, and chop.<br />
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Combine chopped rib meat and 1/4 cup All-Purpose Barbecue Sauce (use more, if desired). Divide pork among bottom halves of rolls. Top each with SLAW and pickle; cover with remaining roll tops.<br />
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<u><b>All-Purpose Barbecue Rub:</b></u><br />
Makes about 2 1/2 cups<br />
<i>This versatile rub also works on Boston butts and chicken quarters. I've been known to sprinkle this over potatoes (for a mean potato salad) and veggies before grilling.</i><br />
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1 cup firmly packed dark brown sugar<br />
1/2 cup kosher salt <br />
1/3 cup granulated garlic<br />
2 Tbsp. paprika <br />
1 Tbsp. chili powder<br />
1 Tbsp. dry mustard<br />
1 Tbsp. ground black pepper<br />
1 Tbsp. ground cumin <br />
1 Tbsp. ground red pepper (cayenne)<br />
1 Tbsp. onion powder <br />
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Combine all ingredients. Store in airtight container up to 3 months.<br />
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<u><b>All-Purpose Barbecue Sauce:</b></u><br />
Makes about 3 1/2 cups<br />
<i>This versatile sauce also pairs well with chicken.</i><br />
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1 medium onion, finely chopped<br />
2 garlic cloves, minced<br />
2 Tbsp. vegetable oil<br />
1 1/2 cups chili sauce<br />
1/2 cup cola soft drink<br />
1/2 cup ketchup<br />
1/2 cup water<br />
1/4 cup firmly packed brown sugar <br />
2 Tbsp. cider vinegar<br />
1 Tbsp. honey<br />
1 tsp. dry mustard<br />
1/2 tsp. ground red pepper (cayenne) <br />
1/2 tsp. salt<br />
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Sauté onion and garlic in hot oil in a saucepan 4 to 5 minutes or until tender. Add chili sauce and remaining ingredients; bring to a boil; reduce heat, and simmer, stirring often, 20 minutes.<br />
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<u><b>Tangy Slaw:</b></u><br />
Makes 4 to 6 servings (or enough for 10 to 12 sliders)<br />
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1 cup mayonnaise<br />
2 Tbsp. cider vinegar <br />
2 Tbsp. sugar<br />
2 tsp. prepared horseradish <br />
1 tsp. salt<br />
1/2 tsp. pepper<br />
1 (16-oz.) bag coleslaw mix<br />
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Stir together first 6 ingredients in a large bowl. Add coleslaw mix, tossing gently. Cover and chill 2 hours. Serve with a slotted spoon.<br />
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Follow me on <b><a href="http://twitter.com/#%21/JonesIsHungry">Twitter</a></b> and <b><a href="http://www.facebook.com/SouthernLivingMag#%21/pages/Jones-Is-Hungry/112925885444481">Facebook</a></b><br />
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<div style="text-align: center;"><b><span style="font-family: Verdana,sans-serif; font-size: xx-small;">© Copyright Jones Is Hungry All Rights Reserved</span></b><b> </b></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-34836712190923192672010-12-30T09:21:00.000-08:002012-01-01T09:21:44.510-08:00New Year's Day Collards<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxZfDrqEUGM5zhb9yhrhXVR1VFrXR5jjM3MthEfEO6s8iBC48IRxqFHKF6I1HrdycOY-M_r1xwbrGTrPNYxuQihwp2yivNJWkWj2bf0_e6PwMfjeJXYB0jAfib9xFNTivuWrIFc9F2T8J/s1600/Collards.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxZfDrqEUGM5zhb9yhrhXVR1VFrXR5jjM3MthEfEO6s8iBC48IRxqFHKF6I1HrdycOY-M_r1xwbrGTrPNYxuQihwp2yivNJWkWj2bf0_e6PwMfjeJXYB0jAfib9xFNTivuWrIFc9F2T8J/s200/Collards.jpg" width="188" /></a></div>We love tradition in the South, and when it comes to New Year's Day, there are a few things Southerners just can't do without: greens, pork, rice, and black-eyed peas.<br />
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The lore surrounding the importance of these good luck, prosperity-producing ingredients varies, but here's the basic thought:<br />
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- Greens bring prosperity in the form of dollar bills<br />
- Pork represents the future because hogs can't turn their heads to look back<br />
- Rice signifies abundance<br />
- Black-eyed Peas bring prosperity in the form of coins<br />
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I always start the new year with a big pot of greens served over Hoppin' John (which is a hearty rice and black-eyed pea combo), hitting all four of the special components.<br />
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This recipe's an update to the collards my Mema made every New Year's Day (they were a true childhood favorite). She used a smoked hock, sugar, and hot sauce to flavor her greens. I get my subtle, sweet-tart flavor from caramelized carrots and balsamic vinegar, and a little heat from red pepper flakes. I've also made it a tad healthier by using fat-free chicken broth, which gives my recipe a cleaner tasting potlikker, which is just as important as the greens. (A bowl of creamy grits topped with a ladleful of potlikker and some of the collards is my idea of comfort food.)<br />
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Scott's Collards<br />
Serves 8<br />
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4 strips center-cut bacon<br />
1 large carrot, diced<br />
1 large Vidalia onion, diced<br />
2 garlic cloves, minced<br />
2 Tbsp. balsamic vinegar<br />
4 (1-lb.) packages fresh collard greens, washed, thick stems removed, and chopped<br />
1 1/2 cups low-sodium, fat-free chicken broth<br />
1/2 tsp. red pepper flakes<br />
1/2 tsp. salt<br />
1/4 tsp. pepper<br />
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Cook bacon in Dutch oven until crisp. Remove bacon, reserving 2 Tbsp. drippings in pot. Drain bacon on paper towel; crumble and reserve.<br />
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Cook carrot in hot drippings over medium-high heat, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize. Add garlic and vinegar; cook, stirring constantly, 30 seconds. Add collards, reserved bacon, and remaining ingredients. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, about 1 1/2 hours or until collards are tender.<br />
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I hope y'all enjoy the greens. Let me know what you think. Happy new year! Scott<br />
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</b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><a href="http://www.biblegateway.com/passage/?search=romans%204:1-8&version=NLT;ESV" target="_blank">simul justus et peccator</a></b></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><b>© Copyright 2010-2012 Jones Is Hungry LLC All Rights Reserved</b></span></div></div>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0tag:blogger.com,1999:blog-7266160852697130835.post-35799878498430620562010-12-08T11:01:00.000-08:002011-02-25T14:14:37.662-08:00Apple Butter-Oatmeal: My new favorite breakfast recipe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeehYzqsF0Zh7td5PYrsderEp6NxYF3Ub6t9pA2CWNKukGdRn-VJ-j7mEesTgqR1XwTL8VNGyNDCTOXwxYndObqAD1HXUiX5zru7pYc9Yl5buQclODcYHOe3x-pv4Pz7NzopRslgsh7Vy/s1600/poat.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeehYzqsF0Zh7td5PYrsderEp6NxYF3Ub6t9pA2CWNKukGdRn-VJ-j7mEesTgqR1XwTL8VNGyNDCTOXwxYndObqAD1HXUiX5zru7pYc9Yl5buQclODcYHOe3x-pv4Pz7NzopRslgsh7Vy/s200/poat.jpg" width="131" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macroom Irish Oatmeal</td></tr>
</tbody></table>It's definitely beginning to feel a lot like Christmas and I'm one lucky sucker. Having first been gifted an amazing tin of stone-ground Irish oatmeal from <a href="http://www.zingermans.com/Product.aspx?ProductID=P-OAT">Zingerman's</a>, followed by a big ol' jar of just-made apple butter, dude's riding high.<br />
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Both presents came together this morning in a joyous bowl of breakfast goodness. This combo may be old hat to some of you, but for me, after a long run in sub-freezing temps, I was thoroughly convinced I'd created the best oatmeal recipe ever.<br />
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For those of you unfamiliar with stone-ground oatmeal (and I sure was), there's a world of difference between this version and rolled or steel cut oats. Stone-ground oats are course like real grits, yet they have the wonderful chewiness of their steel-cut cousins.<br />
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Most folks know about apple butter, but, just in case you don't, it's traditionally made by slowly cooking down apples, apple juice (I prefer cider), sugar, and any combination of spices such as cinnamon, allspice, and nutmeg. The resulting "preserve" is dark, rich, slightly tangy, and spreadable with an almost endless number of sweet and savory uses in the Southern kitchen.<br />
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One spoonful into my Apple Butter-Oatmeal and I knew I'd discovered THE recipe to get me through the winter. <br />
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In fact, now that I think about it, I reckon that stone-ground oats, like grits, would be pretty tasty in a savory application (I'm thinking sautéed shrimp, smoked gouda, maybe a little crumbled bacon). Sounds like the perfect thing to test out on the family this weekend. Stay tuned for the results. <br />
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<u><b>Apple Butter-Oatmeal</b></u><br />
Serves 1<br />
<span style="font-size: x-small;"><i>This recipe can easily be doubled. </i></span><br />
<br />
1/2 cup 1% milk<br />
1/2 cup water <br />
1/8 teaspoon kosher salt<br />
1/4 teaspoon sugar<br />
1/4 cup stone-ground oatmeal <br />
1/4 cup dried chopped fruit <br />
2 to 3 Tablespoons apple butter<br />
<br />
Bring milk, water, salt, and sugar to a boil in a saucepot. Add oatmeal, stirring constantly until smooth. Allow oatmeal to return to a boil; reduce heat to a simmer, and cook, stirring occasionally, 15 to 25 minutes. Stir in chopped fruit and apple butter. Add additional milk to desired consistency.<br />
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<b><span style="font-family: Verdana,sans-serif; font-size: xx-small;">© Copyright Jones Is Hungry All Rights Reserved</span></b>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com3tag:blogger.com,1999:blog-7266160852697130835.post-53811122599449368862010-12-07T14:31:00.000-08:002011-02-25T14:14:56.704-08:00Peanut M&M's: Aged like fine wine<a class="" href="http://eatingmywords.southernliving.com/photos/uncategorized/2008/10/29/product_peanutmms_4.png"><img alt="Product_peanutmms_4" border="0" class="yui-img" height="205" src="http://eatingmywords.southernliving.com/eating_my_words/images/2008/10/29/product_peanutmms_4.png" style="float: left; margin: 0px 5px 5px 0px;" title="Product_peanutmms_4" width="250" /></a>It's that time of year when candy is flowing like the mighty Mississippi. (Of course, with my two girls, I honestly have to revise that to Amazon.) I don't know about y'all, but for me, there's only one candy: <a class="" href="http://www.m-ms.com/us/about/products/peanutmms/"><b><span style="color: #3300ff;">Peanut M&M's.</span></b></a> There's just something magical about the way the candy shell, milk chocolate, and peanut come together in the mouth that's, well, just perfect. <br />
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I thought I'd hit a snag last week.<br />
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<a name='more'></a>My wife picked up a bag from Costco. You know, the 56-ounce, weekly maintenance-size. Anyway, I tore into the thing before it'd even hit the kitchen counter. From the very first crunch, I knew something was off. And after a call to the candy's customer service hot line, it turned out there was definitely something wrong, but not what you think (or at least not what I thought). For the record, the woman manning the phone the day I called gets an A+ in my book—she was terrific.<br />
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I answered a series of questions pertaining to the purchase and explained that I thought the M&M's were old and stale. The customer service representative keyed in all the data, including a few numbers from the bar code and a manufacturing code. What happened next blew me away. "Well here's the problem, Mr. Jones," she said. (I was waiting for her to confirm that Costco had passed along an outdated bag). "Your M&M's are too new -- they're only 3 weeks old," she finished. Ladies and gentlemen, I was floored. Then she explained.<br />
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Turns out, Peanut M&M's (and I would assume the plain ones too) need to cure for about 2 months once they leave candy land. My problem wasn't that my wife bought an old bag of M&M's—Costco, I reckon, in an effort to meet the holiday demand, put them out too soon.<br />
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My new best friend assured me that if I simply sealed up the bag and chucked it in the pantry for 5 weeks, the colorful little gems would be perfect. So in our make-shift wine cellar they sit, right alongside a few of my favorite bottles of Syrah and Sauvignon Blanc. Meantime, she promised to send a coupon for another 56-ouncer. Yum.<br />
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<b><span style="font-family: Verdana,sans-serif; font-size: xx-small;">© Copyright Jones Is Hungry All Rights Reserved</span></b><b> </b>Scott Joneshttp://www.blogger.com/profile/03058674358476732890noreply@blogger.com0