(MS) -- Opening their homes to guests is something many people enjoy. Each year millions of birthday parties, barbecues, cocktail parties, and even cake and coffee nights take place. Another popular aspect of entertaining involves having people stay the night or the weekend. Making overnight guests feel welcome and comfortable takes some forethought and preparation.

• Identify the room or rooms in your home where guests will be staying. Many homes do not offer a traditional guest room. But you can easily turn any quiet spot in your house into one that will be comfortable for guests. Perhaps the home office can be converted with the help of an inflatable mattress and some cozy bedding. Consider moving children into one room temporarily to "bunk up" and give guests the empty room. Just be sure to clear out some of the kiddie clutter to make it feel like more of an adult space.

• Do a thorough cleaning. Nothing can make a guest feel more unwelcome than entering a home that is messy, especially when that mess extends to the room in which the guest will be sleeping. Organize your belongings and think about any items that can be stored away in the garage or basement for the duration of the guest's stay.

• Take stock of items you may need. Set a budget and then look around and see what items could make a guest more comfortable. Do you have ample blankets, pillows, clean sheets? Now might be the time to purchase a few extras that are crisp and clean. Also think about items that may be useful for your guests, such as a night stand on which to put eyeglasses or medications, or a reading lamp.

• Add a few extras to give the room that cozy feel. Once you have all the necessities accounted for, think about the special touches that will really set the room apart and make it feel like a home away from home for guests. An alarm clock, scented candles, decorative accent pillows and a chenille throw, and an extra small television will complete the scene.

• Don't forget the bathroom. It's rare that a guest will have a bathroom to all his or her own. Therefore the main bath will be the one used. Make sure the kids are prepared that they will have to do their bathroom activities in a neat manner. You may want to purchase a new shower curtain and bath mats to spruce up the space. Take some time to purchase bath salts, shower gels and extra wash cloths so guests will feel pampered. Why not get an extra package of razors and a toothbrush, since guests often forget these necessities when traveling?

• Ask guests' opinions. Find out in advance what will help guests feel the most comfortable and then go out of your way to splurge on something they will appreciate. DE088219

(MS) -- What host or hostess wants company leaving their home with a laundry list of complaints about the party or get-together they just attended? While not everything about the event is bound to go picture-perfect, there are some things individuals should keep in mind when inviting others into their home.

DO have plenty of food and beverages on hand. Skimping on refreshments is not the way to win rave reviews. If you're having 25 people over, be sure to have enough food for them all.

DON'T expect guests to bring food or wine with them unless you specify that this is a pot-luck type of party. Even in terms of bring-your-own type parties, many invitees feel resentment at having to come to a party with something in hand.

DO take the time to mingle and converse with every guest you have invited. This makes everyone feel special and comforted in that you invited them because you truly enjoy their presence.

DON'T spend time at the party cleaning up or washing dishes. Guests may get the impression you're disinterested or are simply trying to usher them out of the door earlier. Save the dishwashing and clutter control for the end of the event.

DO get on the same page with your spouse or other housemates about the start time of the party. Arguments can ensue when guests arrive ahead of time and the space is not yet prepared for the party.

DON'T assume that everyone will abide by the invitation for arrival time. Expect that there will be some people who will arrive early (there are those friends and family who love to be the first on the scene). Similarly, there will be those who enjoy being fashionably late. A good host or hostess will be able to accommodate and hide his or her annoyance.

DO keep arguments or critique of a spouse or other family members out of the party. Guests will feel uncomfortable if there are fights or squabbles in front of them. Plus, it's simply not classy to do so.

DON'T forget to check the powder room frequently to ensure that the hand towels are adequate or that the waste basket is cleaned out.

DO know that you can't control the weather. So do your best to work with what Mother Nature dishes out the day of your party.

DON'T assume everyone likes to eat what you do. Put out a variety of foods that will meet with others' dietary restrictions or preferences. Always include a vegetarian and even vegan option that will be filling.

DO specify the type of party you will be having on the invitation. You do not want guests arriving thinking you're serving dinner when cocktails and appetizers are the only fare.

DON'T embarrass guests or make them feel uncomfortable in any way. If there is a breakage or spill, handle it with tact. Also, if you're hosting one of those parties where someone is selling anything from candles to jewelry, don't single out anyone for failing to make a purchase.

DO keep any pets contained. You may love wet kisses or fur on your clothing, but others may not be so enthralled with the pet experience.

DON'T forget to send out invitations a few weeks to a month in advance of an event. Today's invitations can be customized and there are so many design possibilities available. Consider invitations offered by MyGatsby.com. DE088203

(MS) -- Television cooking shows have transformed the way many people feel about meal creation and at-home entertaining, making it seem sexy, fun and attainable.

Popular chefs and TV personalities on devoted cooking networks cover the gamut of meals and entertaining options for people at home. They're introducing an entirely new vocabulary and skill set to millions of people. Individuals see these attractive or skilled chefs creating delicious meals and want to emulate them. Housewares stores and other retailers are realizing the benefit of this cooking boom.
These television chefs are becoming celebrities in their own right outside of the kitchen. And many are garnering the attention of both men and women viewers.

Take for example Duff Goldman, owner of the Baltimore bakery Charm City Cakes and star of The Food Network's "Ace of Cakes." Goldman has enjoyed a cult following in recent years thanks to the success of his hit television show and bakery business. Viewers regularly become customers, willing to spend big bucks for one of Goldman's artistic cake creations. Additionally, many people are inspired by his regular Joe antics and down to earth demeanor and want to follow in the chef's footprints as a cake designer.

Besides meal ideas and technique, many viewers tune into cooking TV simply to get a glimpse at the gadgets top chefs are using. They want to know which knife is the best or what food processor is the secret recipe to success. Even people who do not cook tune in simply to equip their kitchens under the pretense that they're often hard at work on meals for the family.

For those considering a cooking hobby or increasing their propensity to create meals at home for family and entertaining, here are just a few of the supplies to have on hand inspired by what the pros use:
• durable knife set with a series of knives for paring, chopping and fileting
• cheese grater
• zester
• food processor
• cutting boards (separate for meats/poultry and produce)
• mandoline
• garlic press
• colander
• a high-quality set of cookware, including a variety of pots and pans
• slotted spoon
• tongs DE088177

(MS) -- The number of vegetarians throughout the country appears to be on the rise. In 2006, the Vegetarian Resource Group, via a poll conducted by Harris Interactive(R), asked Americans 18 and older which foods, if any, they never eat. The list included meat, poultry, fish or seafood, dairy products, eggs, and honey. By definition, 2.3 percent of respondents were found to be vegetarian, replying that they never ate meat, fish or poultry. Nearly triple that amount, 6.7 percent, replied that they never ate meat. When broken down by gender, more women are vegetarian than men, though not by as great a margin as one might think. Of the women polled, 3 percent were vegetarian, while 2 percent of male respondents were vegetarian. Where the greater disparity among the genders exists is between men and women who don't eat meat. Nine percent of female respondents said they never eat meat, while 5 percent of men admitted to never eating meat. Perhaps most interesting was that male vegans outnumber female vegans, albeit very slightly. Vegans are defined as people who do not eat meat, fish, poultry, dairy, or eggs. The poll found that 1.4 percent of males were vegan, while 1.3 percent of women followed a vegan diet. DE088176

(MS) -- Throwing a bash to share with friends and family is something many people enjoy doing. There are so many events worthy of special affairs, including birthdays, graduations, holidays, and so much more.
Part of enjoying the celebration for hosts and hostesses is being able to mingle and share the festivities with guests. But this isn't always possible when they're responsible for preparing and serving the food among a bevy of other responsibilities. That's where hiring a caterer or using a banquet facility can make the party more enjoyable for all involved.

According to the National Catering Association (NCA), catering has become the fastest-growing segment of the restaurant business in recent years. This could be attributed to busier families, where both parents work and the kids are involved in a number of extracurricular activities that take time away from meal and party planning. That's where caterers and banquet halls become invaluable.

Various Types of Caterers

Caterers vary by whether they're on-site or off-site. Some banquet facilities use a specific caterer for all of their events. Other party rooms allow you to choose the caterer.

Find Out What They Provide

Some caterers simply provide the food, others food and drinks, while still others the entire kit and kaboodle: Food, beverages, linens, serviceware, etc. When comparing rates of catering services, make sure you're comparing apples to apples. One price may be higher because you're getting a one-stop-shopping package from the caterer.

Be Prepared For Discussion

When you sit down with prospective caterers, it helps to have certain information on hand. These items include:
• number of guests
• venue if you're using an off-site caterer and not going with a particular banquet facility
• type of event (social, business)
• who is being honored
• food preferences and restrictions
• budget
• type of service (buffet, sit-down, butler-passed hors d'oeuvres)
• theme or mood you are trying to create

Book Well in Advance

It's suffice to say that many caterers are busy for peak seasons and holidays, so don't wait until the last minute to book with one for your party. Generally weddings and large affairs should be booked nine to 12 months before the event. Smaller functions can be booked a few months before.

Sign a Contract

Make sure that the caterer or banquet facility you choose spells out all agreements in a contract that you both sign. Inquire about contingency plans should there be poor weather or a reason to cancel the party.
Find out if it is possible for a taste-testing to try out the food in advance.

In terms of money, discuss payment schedules and how gratuities are handled. Also find out how you will be billed if the party runs over the alloted amount of time. DE088169

(MS) -- Few foods are more synonymous with summer than ice cream. For those who truly enjoy indulging in a little dessert, the following recipe for "Pistachio and Apricot Ice Cream Cake" from Lauren Chattman's "Icebox Cakes" (The Harvard Common Press) is sure to delight.

Pistachio and Apricot Ice Cream Cake
Serves 10

Shortbread Crust
8 shortbread cookies
1/4 cup unsalted pistachio nuts
2 tablespoons (1/4 stick) unsalted butter, melted

2 pints vanilla ice cream
1/2 cup apricot jam
2 pints pistachio ice cream
3/4 cup heavy cream, chilled
2 tablespoons confectioners' sugar
1/4 teaspoon ground cardamon

1. To make the crust, preheat the oven to 350 F. Place the shortbread cookies and shelled pistachios in the work bowl of a food processor and process until finely ground. Add the melted butter and pulse once or twice to moisten the crumbs. Press the mixture evenly into the bottom of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake 6 to 8 minutes until crisp. Let cool completely. (The crust may be wrapped in plastic and frozen for up to 1 month.)

2. Spoon the vanilla ice cream into a large mixing bowl and add the apricot jam. Mash with the back of a spoon until the ice cream is smooth but not yet melting and the apricot jam is incorporated. Scrape half of it into the pan and smooth it over the crust with a small offset spatula. Place in the freezer to firm up, at least 15 minutes. Place the bowl with the remaining ice cream in the freezer until ready to use.

3. Spoon 1 pint of the pistachio ice cream into a medium size bowl and mash with the back of a spoon until it is smooth but not yet melting. Smooth the softened pistachio ice cream over the apricot ice cream with an offset spatula and return the pan to the freezer to firm up, at least 15 minutes.

4. Remove the remaining apricot ice cream from the freezer and mash with the back of a spoon to soften. Spread it over the pistachio ice cream in the pan and freeze until firm, at least 15 minutes.

5. Spoon the remaining pint of pistachio ice cream into a medium-size bowl and mash with the back of a spoon until it is smooth but not yet melting. Smooth it over the apricot ice cream with an offset spatula. Cover the cake with plastic wrap and freeze until very firm, at least 3 hours and up to 1 week.

6. In a large bowl, using an electric mixer, whip the heavy cream, confectioners' sugar and cardamom until the cream holds soft peaks. Remove the cake from the freezer and release the sides of the pan. Smooth the whipped cream over the top and return the cake to the freezer until the cream is firm, at least 1 hour and up to 6 hours. PC088117

(MS) — Summer is a time when many people prefer to eat lightly. With temperatures rising, many choose to avoid meals that make them feel sluggish and instead opt for lighter fare to help get them through the dog days of the season.

A popular choice for those looking to eat light is fish. For a delicious spin on seafood recipes, try the following "Grilled Swordfish with Roasted Cauliflower and Sweet-Sour Onions" from Cindy Pawlcyn's "Big Small Plates" (Ten Speed Press).

Grilled Swordfish w/ Roasted Cauliflower and Sweet-Sour Onions
Serves 6

11/2 cups cauliflower flowerets
1/2 to 1 red onion, julienned
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black
pepper

Vinaigrette:
2 tablespoons lemon juice
2 shallots, sliced
6 to 7 tablespoons extra virgin
olive oil
A few gratings of lemon zest
Salt and freshly ground black
pepper

Salad:
1/2 cup (loosely packed) finely
chopped fresh parsley leaves,
rinsed, squeezed in a dry towel
1 bunch celery, leaves only
1/2 to 3/4 cup caper berries or 2
tablespoons capers, rinsed

16 to 20 ounces swordfish
Olive oil, for coating
Salt, freshly ground black pepper

Preheat the oven to 375 F.

Put the cauliflower and onion in a mixing bowl and add half the olive oil and the salt and pepper. Mix until the vegetables are well coated and evenly seasoned. Spread them in a roasting pan and roast, stirring occasionally, until tender, golden brown, and slightly caramelized on the edges. This should take 15 to 20 minutes.

For the vinaigrette, mix the lemon juice, zest, shallots, salt, and pepper together in a small bowl. Whisk in the olive oil in a slow, steady stream, and continue whisking until the dressing is well emulsified. Set this aside.

For the salad, combine the parsley, celery leaves, and caper berries in another bowl, and set this aside, too.

Coat the swordfish with olive oil, sprinkle with salt and pepper, and grill or pan-sear to medium-doneness. This should take about 21/2 minutes on each side for a 1-inch-thick piece of fish. Adjust the time according to the thickness of your fish.

For the final assembly, toss the salad with enough of the vinaigrette to coat everything lightly. If you cooked the fish in 1 large piece, cut it into serving-size pieces. Place a mix of cauliflower and onion on each plate, then lay down the swordfish and top with the salad. Drizzle a little more dressing about and offer any remaining dressing on the side. PC087008

(MS) — For many of the world’s amateur chefs and culinary enthusiasts, the joy of cooking rests in trying new things to please the palate. Oftentimes, this means trying the various cuisines of other countries.
Among the more popular cuisines today is Indian cuisine. But as Monisha Bharadwaj illustrates in “India’s Vegetarian Cooking: A Regional Guide” (Kyle Books), Indian cuisine varies depending on which region of the country you happen to be in. The following recipe for “Crisp Toast in Nutty Saffron Milk,” for example, is a classic dessert dish with roots in Northern India. A centuries old favorite originally created for the Mogul rulers, the dish is still served today at feasts and banquets throughout the region.

Crisp Toast in Nutty Saffron Milk
Serves 4

4 slices of white bread, each cut
into 4 squares
2⁄3 cup whole milk
2⁄3 cup evaporated milk
1⁄2 cup condensed milk
2 tablespoons crushed
pistachios
Sunflower oil for deep-frying
Sugar, to taste
Generous pinch of saffron

1. Heat the oil and fry the squares of bread on both sides until golden. Lift from the pan and drain on the absorbent paper.

2. Mix all the milks, sugar and saffron, and bring to a boil. Simmer for 10 minutes or so until the mixture thickens. Remove from the heat and let it cool.

3. To serve, put the fried bread toasts on a platter and sprinkle half the pistachios over them. Pour the saffron milk on top and decorate with the rest of the pistachios. PC087007

Crisp Toast in Nutty Saffron Milk

(MS) — Few foods are as versatile as potpie. A potpie can be the ultimate comfort food, but is also perfectly acceptable to serve at a more formal gathering. The versatility of the potpie is perhaps only outdone by the diversity of ingredients that can be used to make one.

Seemingly anything the cook desires can be put into a potpie, and the results are often the same: a delicious and hearty one-dish meal that’s easy to make, such as the following recipe for “Chicken & Parsley Dumpling Potpie” from Elinor Klivans’ “Potpies: Yumminess in a Dish” (Chronicle Books).

Chicken & Parsley Dumpling Potpie
Makes 4 servings

Filling:
4 tablespoons unsalted butter
1⁄4 cup unbleached all-purpose
flour
4 cups chicken broth
1 teaspoon fresh thyme leaves,
or 1⁄2 teaspoon dried
3 cups cooked chicken, cut into
1-inch pieces
3 tablespoons finely chopped
fresh chives
Salt and freshly ground pepper

Topping:
6 tablespoons cornmeal
6 tablespoons unbleached
all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
2 tablespoons cold unsalted butter,
cut into pieces
1⁄4 cup milk
1 large egg
2 tablespoons finely chopped
fresh parsley

1. Make the filling: In a medium saucepan, melt the butter over low heat. As soon as the butter melts, add the flour and increase the heat to medium. Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and just beginning to become slightly golden, about 2 minutes. Using a whisk and whisking constantly, slowly pour in the chicken broth.

Keep whisking until the sauce is smooth. Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes. The sauce will thicken slightly to the consistency of a thick syrup. Add the thyme and chicken pieces. Continue cooking, uncovered, to blend the flavors for 15 minutes, then add the chives, salt and pepper to taste. Make the dumpling batter while the chicken cooks in the sauce.

2. Prepare the topping: In a medium bowl, stir the cornmeal, flour, baking powder, and salt together. Using your fingertips, a fork, or a pastry blender, cut in the butter pieces until they are the size of peas. You will still see loose flour. In a small bowl and using a fork, stir the milk and egg together. Use a spoon to stir the milk mixture and parsley into the cornmeal mixture, stirring just to evenly moisten the dry ingredients.

3. Drop rounded tablespoons of batter onto the gently bubbling filling. You will have 8 or 9 dumplings. Cover the saucepan and adjust the heat to keep the potpie at a gentle boil, and continue cooking until the dumplings are done, about 10 minutes. Use a knife to cut into one of the dumplings to make sure they are firm throughout. The sauce will thicken considerably while the dumplings cook.

4. Remove the saucepan from the heat, then spoon servings of dumpling and filling onto serving plates. PC087006

(MS) — Summer is a season associated with many things, from vacations to lazy days spent lounging to soaking up some rays at the beach. As far as food goes, perhaps no delight is more synonymous with summer than ice cream. Ice cream lovers will devour the following recipe for “Cocoa Nib Ice Cream with Caramelized Cocoa Nibs” from “Chocolate Obsession” (Stewart, Tabori & Chang) by Michael Recchiuti and Fran Gage.

Cocoa Nib Ice Cream w/Caramelized Cocoa Nibs
Makes 1 Quart

12⁄3 cups whole milk
1⁄2 cup plus 1⁄3 cup granulated cane sugar, divided
13⁄4 ounces cocoa nibs
1⁄2 Tahitian vanilla bean, split horizontally
5 extra-large egg yolks
7 ounces heavy whipping cream
3 ounces caramelized cocoa nibs (see box for bark recipe)

Stir the milk, 1⁄2 cup of the sugar, and the cocoa nibs together in a small saucepan. Scrape the vanilla seeds from the bean into the pan and then add the bean. Bring the milk to a boil over medium heat. Remove from the heat, cover the top of the pan with plastic wrap, and let steep for 30 minutes.

Strain the milk through a fine-mesh sieve and return to the saucepan. Bring to a simmer over medium heat.

While the milk is reheating, combine the egg yolks and the remaining 1⁄3 cup (21⁄2 ounces) sugar in the bowl of a stand mixer fitted with the whip attachment. Beat on medium-high speed until the mixture is pale and thick and forms a ribbon when the whip is lifted from the bowl, 3 to 5 minutes.

Switch the mixer to low speed. Slowly pour the hot milk mixture into the bowl and beat just until combined. Do not beat to a froth.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard coats a spoon and registers 160 F on an instant-read thermometer, about 5 minutes.

Pour through the fine-mesh sieve into a bowl and stir in the cream. Cover the bowl and refrigerate the custard overnight.

The next day, churn the custard in an ice cream maker according to the manufacturer’s instructions. Fold the caramelized cocoa nibs into the ice cream by hand. PC087005

1 teaspoon (1⁄3 ounce) unsalted butter
1⁄2 cup cocoa nibs
11⁄2 cups tempered white chocolate
Scant 11⁄2 cups cocoa nibs

To caramelize the nibs:
Put a piece of parchment paper or nonstick baking liner on a work surface. Measure the butter and put it next to the stove.
Put the nibs and sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place the pot over high heat and vigorously stir the mixture with a wooden spoon. As the sugar cooks, the mixture will smoke. When only a few specks of sugar remain unmelted, remove from the heat and stir in the butter. The nibs will glisten and separate into small clumps.
Scrape the nibs onto the parchment paper or baking liner and spread out the individual clumps. Let cool to room temperature and then break into 1/4-inch pieces. Store in zippered plastic bag at room temperature.
You will need 1 cup caramelized nibs for the bark. Reserve the remaining caramelized nibs for other uses.
Make the bark:
Line the bottom of an 8-by-12-inch sheet with parchment paper.
Pour the chocolate into the prepared pan. Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top.
Sprinkle the caramelized nibs over the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knife into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about 1 hour, then separate the pieces.
Store in a cool, dry place, not in the refrigerator.

(MS) — Latin cooking is hotter than ever. According to a recent survey of more than 1,000 chefs across the country, Latin American cuisine was named one of the “hottest” ethnic foods in 2008. Why not combine Latin food with some outdoor entertaining this season, perfect for when the weather gets as hot as the food?

To help home cooks bring Latin cuisine to family and friends, the National Pork Board teamed up with savvy party planners Carolina Buia and Isabel Gonzalez, co-authors of “Latin Chic: Entertaining with Style and Sass,” to offer great recipes and entertaining tips.

Delicioso Edible Essentials
Buia and Gonzalez suggest designing your menu around pork, a mainstay in traditional Hispanic cooking. Pork’s role in this New World cuisine dates back to 1539, when Spanish explorer Hernando de Soto landed in Tampa Bay, Fla. with America’s first 13 pigs, beginning a flavorful tradition that we continue to enjoy today.

Requiring little preparation, pork is the ideal cut for any occasion and is versatile enough to pair with nearly every flavor, especially the bold spices, marinades and sauces imperative to every Latin meal.

Fixings for a Fabulous Fiesta

In addition to eating with zing, set the mood by creating a fun atmosphere with these do-it-yourself décor tips from Bua and Gonzalez.

Charming Centerpieces: For a truly special table presentation, place several de-stemmed Hibiscus flowers in large, shallow bowls filled with water. Hibiscus flowers are everywhere in Mexico and are often found growing in front yards and backyards.

Enjoyable Ambiance: Play some regional music and decorate with festive lights to create the perfect Latin setting.

Tricks and Treats: Close the night with a piñata for a truly memorable fiesta for adults and kids alike!

These recipes and entertaining tips are perfect for any occasion throughout the year. For more inspirational recipe ideas and Latin American entertaining tips from Buia and Gonzalez, visit www.latinchicstyle.com.

Velveted Pork Tacos
Makes 6 servings (12 tacos)

2 pounds boneless pork chops
1⁄3 cup corn starch
1/3 cup olive oil
1 1/2 tablespoons ground cumin
1 package of 12 flour tortillas (“fajita” or smaller size tortillas)
1 bunch fresh cilantro
1 red onion
1 tablespoon white vinegar
1 tablespoon olive oil
1 8-ounce can of corn niblets
1 12-ounce jar tomato salsa
1 8-ounce container sour cream (regular or non-fat)
1 8-ounce package shredded cheese
Salt and pepper

Cut pork chops into small, bite-sized pieces. In a bowl, mix together corn starch, oil, cumin, and 1 teaspoon black pepper until smooth, like a runny paste. Add pork to mixture and set aside to marinate for 30 minutes.

While pork marinates, wash cilantro and pluck whole leaves from stems, about 3⁄4 cup worth. Place whole cilantro leaves in a bowl. Thinly slice one red onion and add to cilantro, creating a salad. (You can adjust cilantro/red onion ratio to taste.) Add a dash of black pepper, one tablespoon of vinegar and one tablespoon of olive oil, toss to coat and set aside.

After pork has marinated, cook it in batches. Add a teaspoon of olive oil to a non-stick sauté pan and place over medium-high heat. When oil comes to temperature, cook half the pork pieces (without removing the marinade). Cook until the outside of the pork pieces are brown and a crust has formed and the inside is cooked through, about 5 minutes per side. If needed, add more oil to the pan, and then cook the second half of the marinated pork. Once finished, sprinkle cooked pork with salt to taste.

To assemble tacos, warm tortillas according to directions on the package. Take one tortilla and smear a teaspoon of sour cream down the middle. Top with seven to eight chunks of pork. Atop pork, place a spoonful of salsa, then top with cilantro red onion salad, a teaspoon of corn kernels and pinch of cheese. Fold over to enjoy! TF087039

(MS) — Grilling is one of the simplest and oldest cooking methods. As the warm weather arrives, so does the urge to head outdoors and set some food over an open flame.

Despite being simple in premise, grilling is actually a culinary art form in itself. Entire cuisines are built around the humble backyard grill, and every grillmaster has his or her opinion on what’s the best way to grill. There are certain techniques and tips that the pros use, and cooking appliance leader Evo shares them with you.

• Feeling hot, hot, hot: The secret to great-tasting food is an even cooking temperature that is high enough to sear food. This locks in and enhances the natural flavors. The outer caramelized “crust” on the food keeps in the juices and adds plenty of flavor. A flattop grill is very effective at achieving this type of seared cooking over a traditional grated barbecue grill, which could have an uneven temperature. Plus, if you desire other cooking methods for food, such as boiling, braising, poaching, steaming, or frying, simply placing a pan or pot on the flattop grill makes those options possible. With cooking temperatures that range from 225F to 700F, the Evo Professional Outdoor Cart is a good appliance to consider.

• Create a social event: Preparing and enjoying food is often wrapped up in the social nature of dining and entertaining. Barbecue events are family- and-friends sorts of affairs. Encourage guests to gather around the grill while you prepare food, calling out cooking preferences and other flavor desires. Naturally, how and what you’re grilling on will become the topic of conversation, so a sleek, well-designed grill will work well in this social setting. The Evo Flattop Grill puts a professional 360 degree round professional kitchen right on your deck or patio. It’s certain to become the center of activity and focus, because of its uniqueness and unmatched cooking method.

• Experiment with food and flavor: The best barbecue chefs got to the top by thinking outside of the box and dreaming up beyond-the-ordinary foods to cook on the grill. With a flat-top grill, you have the added benefit that food, no matter how small or deli- cate, will not fall through below the open grates. So try your hand at grilled ham steaks, pizzas, shrimp, or vegetables — right on the grill. You can even create your own Mongolian barbecue with prep and fixings bar right on the patio. The possibilities are endless!

For more information on the Evo Companion Outdoor Wheeled Cart flattop grill, or convenient tabletop version in the Evo Companion grill, visit www.evoamerica.com or call 1-866-626-1802. TF087114

(MS) — The idea of stockpiling food may seem right out of one of those “end of the world”-type blockbuster movies, where a crazed character is preparing for an imminent nuclear attack. But you may want to throw misperceptions of stockpiling food right out of the window and head to your local supermarket or warehouse club today.

Food Prices Go Up and Up

In case you haven’t noticed, the price of food has skyrocketed, causing some people to do a double-take on the checkout line. U.S. government data in April 2008 showed food inflation for the average American household now runs at 4.5 percent a year. These rising prices are changing the way people are shopping and feeding their families.

The reasons behind the surge in costs are varied. A greater demand for food from Asia is one contributor. Increased costs for growing raw materials or manufacturing foods is another factor. Another reason is a side-effect from the world’s “go green” efforts. In an attempt to reduce dependence on traditional fuel sources, ethanol has become the hot topic. Grain-based ethanol production is forcing prices higher as more land and grain/corn is devoted to fuel instead of food. As such, food products made directly from these commodities such as bread, pasta, and tortillas, and those made indirectly, such as pork, poultry, beef, milk, and eggs, are everywhere on the rise.

As food companies see their costs rise, the natural pattern is to pass along some of that responsibility to customers through higher retail prices. It’s become important to pay attention to prices more than ever while scouring the aisles of your supermarket. Many food items have increased more quickly than others. Here’s a look at some:

• Cereal prices up by more than 8 percent a year

• Flour and rice are up more than 13 percent

• Milk, cheese, bananas, and peanut butter are all up by more than percent

• Eggs are up 30 percent in a year

• Common dinner items, such as ground beef and chicken are up by roughly 5 percent

Expert predictions state that spikes in food prices are probably here to stay and early indications point to costs going up even more.

Financial Crunch

With food costs rising faster than the rate of interest earned on typical savings accounts, many families can put themselves in a financial hole just by buying groceries. Across the country, average weekly shopping bills have increased by $10 to $20 each visit. Instead of socking away cash for a rainy day in low-yield accounts, it may be more financially savvy to spend money on non-perishable foods and stockpile them for when prices go even higher. Other cost-saving techniques involve eliminating brand or store loyalty. Shopping around for sales and low prices takes on new importance when prices are so high.

Changing How You Shop

If you’re feeling the blow of high food prices, here are some techniques for changing the way you shop that can have an impact on your wallet.

• Cut down on convenience items and individually packaged foods. These products typically cost more to manufacture and therefore cost more to buy. Think about buying in bulk and dividing foods into portion sizes. For example, purchase a large bag of pretzels for kids’ school snacks instead of the individually wrapped snack packs. Then divide the large bag among zipper-sealed bags that kids can pop in their lunch boxes.

• Explore store-brand or generic options. Many store-brand foods are of equal value to the brand names on the shelves. Some are even manufactured at the same facilities, and just receive a different label. Store brands simply cost less because they are not advertised.

• The monthly membership fee of that warehouse club could be the best investment you make these days. Warehouse clubs offer super-sized products, and buying in bulk is often the cheaper route to go. Visit these stores for canned goods, bagged pastas, and cereal products that can be stored away.

• Change the way you eat, putting more emphasis on vegetables and grains over meats and poultry, which could be more expensive.

• Compare sale prices among stores. You may find that your local deli sells gallons of milk cheaper than the supermarket. Going store to store may be the best way to get a deal. TF087037

(MS) — Few dishes are so instantly associated with home cooking as meat loaf. When most people see meat loaf on a menu, they instantly think of their Mom’s own special recipe. With that in mind, Diane Phillips, author of “You’ve Got It Made: Deliciously Easy Meals to Make Now & Bake Later” (Harvard Common Press), offers the following recipe for “Mom’s Old-Fashioned Meat Loaf.”

Mom’s Old-Fashioned Meat Loaf
Serves 6

1 tablespoon unsalted butter
1 cup finely chopped yellow onion
1⁄2 cup finely chopped celery
1 teaspoon dried thyme
2 slices white bread, crusts
removed
1⁄4 cup milk
1⁄2 cup ketchup
1 tablespoon Worcestershire
sauce
1 teaspoon salt
1⁄2 teaspoon freshly ground black
pepper
2 large eggs
1⁄4 cup chopped fresh flat-leaf
parsley
1 pound ground beef (85% lean
chuck is a great choice for flavor)
1 pound lean ground pork
2 cups ketchup
1⁄2 cup firmly packed light brown
sugar
2 additional tablespoons
Worcestershire sauce (for baking)
1 tablespoon Dijon mustard
6 slices bacon

1. Melt the butter in a small sauté pan over medium heat. Add the onion, celery and thyme and sauté for about 3 minutes, until the vegetables are softened. Transfer to a large mixing bowl and let cool.

2. Tear the bread into small pieces and place in a small bowl. Pour the milk over the bread and allow the bread to soak up the milk.

3. Add the ketchup, 1 tablespoon Worcestershire sauce, salt, pepper, eggs, parsley, and milk and bread mixture to the bowl with the vegetables. Stir to blend and break up the eggs.

4. Crumble the beef and the pork into the bowl, and stir until the ingredients are well distributed throughout the meat (you may want to use your hands for this).

5. Shape the meat loaf into a 9-inch-long by 5-inch-wide loaf shape (about 3 inches high). Place on the center of a large piece of heavy-duty aluminum foil and wrap tightly. Slide the wrapped meat loaf into a large zipper-top plastic freezer bag and seal. Refrigerate for up to 24 hours or freeze for up to 1 month.

6. If the meat was frozen, defrost in the refrigerator overnight.

7. Preheat the oven to 350 F. Line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. Unwrap the meat loaf and arrange it in the center of the baking sheet. Allow the meat to come to room temperature for 20 minutes.

8. In a small saucepan over low heat, heat the ketchup, brown sugar, 2 additional tablespoons Worcestershire sauce, and mustard together. Spoon about half of the mixture over the meat loaf, reserving the rest. Lay the bacon over the top of the meat loaf. Bake the meat loaf for 55 to 60 minutes, until the bacon is cooked and meat loaf registers 170 F on an instant-read thermometer. Allow to rest for 15 minutes. Rewarm the reserved sauce. Slice the meat loaf with a serrated knife and serve, with the reserved warmed sauce on the side. PC086839

(MS) — When it comes to cuisine, few foods seem to be as polarizing as tofu. To its fans, tofu is a low calorie favorite, containing high amounts of protein, a beneficial amount of iron and no cholesterol. To its detractors, tofu elicits responses such as “I’d rather eat real food” or a simple “No thanks.”

For those who have yet to try tofu, it’s best to check your inhibitions at the kitchen door and let your individual taste buds decide. For starters, try the following recipe for “Panfried Stuffed Tofu with Fresh Tomato Sauce” from Andrea Nguyen’s “Into the Vietnamese Kitchen” (Ten Speed Press). Utilizing a common ingredient in most North American pantries — tomato sauce — this recipe can be an easy way to introduce your taste buds to this widely beloved cuisine.

Panfried Stuffed Tofu with Fresh Tomato Sauce
Serves 3 to 4 w/2 or 3 other dishes

Filling
1⁄3 pound ground pork, coarsely chopped to loosen
1 scallion, white and green parts, finely chopped
2 dried shiitake mushrooms, reconstituted*, stemmed
and finely chopped
1 egg, lightly beaten
1 tablespoon fish sauce
1⁄4 teaspoon black pepper
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 large block regular or medium-firm tofu,
16 to 19 ounces
Canola or any other natural oil for panfrying

Sauce
2 cloves garlic, minced
11⁄2 cups peeled, seeded and finely chopped ripe tomato
1⁄4 cup water
1 tablespoon fish sauce
Salt
Sugar

1. To make the filling, in a small bowl, combine the pork, scallion, mushrooms, egg, fish sauce, pepper, and cornstarch mixture and beat vigorously with a fork until well blended. Set aside.

2. Drain the tofu and cut into 1⁄2-inch-thick pieces each about 21⁄4 inches square. You may have to cut the tofu in half crosswise. There will be 8, 10, or 12 pieces depending on the size and shape of the block. Lay a piece flat on your work surface and cut a horizontal slit in it, stopping 1⁄2 to 1⁄4 inch shy of the opposite side to avoid splitting the pieces in half. Make sure the cut is equally deep on both sides. Repeat with the remaining pieces.

3. To fill each tofu piece, hold it in one hand and use the other hand to open it up carefully like a tiny book. If the top flap naturally lays open, let it rest on the soft part of the thumb. Otherwise, use the thumb to keep the flap peeled back. Use a fork or small spatula to spread a layer of filling about 1⁄4 inch thick on one side. Lower the top flap and press the filling gently into place. Don’t worry if the tofu tears a little. As you work, place the stuffed tofu squares on a double layer of paper towels to absorb excess water.

4. Preheat oven to 175 to 200 F for keeping the tofu squares hot once they are fried. Pour enough oil into a 12-inch nonstick skillet to film the bottom (about 4 tablespoons) and heat over medium heat. Panfry the tofu in two batches to avoid crowding, and give each stuffed square a final blotting on a paper towel before you let it gently in the skillet. Fry for 4 to 6 minutes, or until the bottom is golden brown and the filling is cooked. Transfer the cooked tofu to a plate and place in the oven. Repeat with remaining tofu.

5. Lower the heat slightly and pour off all but 2 tablespoons of the oil from the pan. To make the sauce, add the garlic to the pan and sauté for about 15 seconds, or until fragrant. Add the tomato, water, and fish sauce, bring to a simmer, and cook for about 5 minutes, or until the tomato breaks down and the flavors have blended. (Extra water may be needed, depending on the juiciness of the tomato.) When the sauce has thickened slightly, taste and season it with a little salt to deepen the flavor and with a little sugar to balance the tartness.

6. Remove the from the heat and spoon the sauce onto the center of a platter or two serving plates. Arrange the stuffed tofu on top and serve. PC086843

(MS) — Father’s Day is a day meant for Dad. This year, why not celebrate with a meal that’s a favorite of Dads everywhere, using this recipe for “The Perfect Grilled Steak” from Gillian Duffy’s “New York Cooks: The 100 Best Recipes from New York Magazine” (Stewart, Tabori & Chang).

The Perfect Grilled Steak
Serves 4

8 ounces (2 sticks) unsalted butter
4 prime New York strip steaks (11⁄2 inches thick,
about 14 to 16 ounces each; the thickness is more
important than the weight)
1⁄2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper

1. Melt the butter over medium-high heat, and skim the milk solids from the surface using a spoon. Set aside to cool.

2. Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover them loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.

3. Mix the oil and 1⁄2 cup of the clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow excess oil to drip off. Coat each side of the steaks with 1 teaspoon of salt and1 teaspoon of black pepper.

4. Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks, gently pick them up. Ultimately, you want to turn a New York strip steak only 3 times, cooking each side twice for 3 minutes at a time.

5. Let the meat rest for 3 to 4 minutes before serving, to allow the juices to emerge from the center. PC086844

(MS) — In south-central Alaska lies Copper River, a body of water known for its beautiful surroundings but most importantly, for its prolific wild salmon runs. Wild salmon harvested from these waters — and many other undisturbed marine habitats all over Alaska — are some of the most highly prized stocks in the world.

At Copper River, over 2 million salmon each year use these waters for spawning. The extensive runs result in many unique varieties in a relatively short commercial fishing season.

Salmon: A Favorite for Entertaining

Fresh, wild, Alaskan salmon is a culinary treasure. For those who enjoy its rich flavor, they can have bountiful salmon of all varieties delivered directly to their home throughout the entire salmon season, which runs from mid-June through the end of September. SeaBear, a leading wild salmon purveyor, makes it easier than ever to enjoy the summer salmon harvest with its “Fresh and Wild Events” featuring five super premium varieties of spectacular salmon shipped fresh from the heart of the Pacific Northwest. These salmon varieties are perfect for the summer entertaining season, from your first barbecues in June until the season wraps by Labor Day. Varieties available include: Fresh Copper River Wild Sockeye Salmon, Fresh Yakutat Area Wild Sockeye Salmon, Fresh Aleutian Islands Wild Sockeye, Fresh Reef Net Wild Sockeye Salmon, and Fresh Copper River Wild Silver Salmon.

To ensure freshness, each salmon is shipped by express delivery directly to customer’s homes anywhere in the continental United States. The fillets arrive ready to prepare and enjoy from the oven or on the grill using the simple, convenient preparation instructions. To learn more about availability and ship dates contact SeaBear directly at 1-800-645-3474, or shop online at www.SeaBear.com.

Bring Out the Flavor

Mother Nature certainly does her part to help create delicious Alaskan salmon. By following some easy preparation tips, at-home cooks can ensure their salmon is savory and delectable when it arrives at the dinner table. Sea Bear recommends the following approaches for best results:

Slow Down: Slow cooking seals in the juices, particularly for wild salmon. In an oven, bake at 300 F for approximately 25 minutes (less for whitefish). When grilling, let the coals burn down, or place the grill up high. Seafood is done when it turns translucent to opaque, and flakes begin to separate easily with a fork. Your seafood will keep cooking even after you remove it from the heat.

Avoid Sticking: Use a light brushing of olive oil to help avoid the seafood sticking to a grill or baking sheet. Another option when grilling is to cut a potato in half and run it lengthwise down the hot grill; the starch will act as a natural lubricant.

Start With Skin Side Up: If your fillet has skin, keep it on while cooking. It will keep the fish intact and can easily be removed after cooking if you prefer. When grilling, start with the skin side up. This side has the rich oils, which will be drawn into the flesh by the heat below.

Flip Once, and ONLY Once: Home cooks have a tendency to flip too many times. This can break up the fillet and leads to uneven cooking.

Keep It Simple: A great piece of salmon, halibut, tuna, sole or cod cooked or grilled correctly, needs very little else. SeaBear recommends a simple brushing with olive oil/sea salt/cracked pepper, a mix of olive oil/chopped fresh mint /cilantro, or a small dollop of one of their simple sauces or specialty butters. Don’t cover the wonderful flavor of a great fish, cooked well, with lots of heavy toppings.

For delicious recipes and other useful tools for preparing fresh and wild Alaska salmon, visit www.SeaBear.com. EL086921

(MS) — It’s time to dust off the outdoor furniture, fire up the grill and get ready for a season of warm-weather fun. Statistics indicate that the spring and summer months are peak times for parties and other social functions. A simple tour of your neighborhood will corroborate those claims as you’ll see people gathered for backyard bashes all over town.

As this season gets into full swing, it’s best to ready yourself for the entertaining you, too, will be doing. Here are some tips that can set your event apart from the others.

• Become a culinary grillmaster: Grilled and barbecued food and the warm weather go hand in hand. So sure up your skills when cooking over an open flame. Key things to consider are cooking times for the foods you’ll be serving. Poultry will take longer to cook than meats, so partially cook it ahead of time indoors if you want to serve your drumsticks alongside your franks and burgers. Seafood cooks in a snap, so that should go on at the very last moment.

Create foolproof burgers — a barbecue staple — by forming homemade patties with a small ice cube housed inside the center of the ground beef. As the burgers cook, the cube will melt and keep the burger moist. For innovative flavors while grilling, experiment with marinades and even aromatic woods that can be placed with the coals, such as mesquite.

• Explore drink mixology: Light and refreshing beverages complement warm-weather parties, so have a variety of drinks on hand to appeal to the palette — from cocktails to non-alcoholic refreshment. Think unique when crafting drinks and move beyond the standard fare.

Molinari Sambuca Extra is a must-have for anyone’s personal bar inventory because its versatility and distinctive taste works well in many settings — and the Sambuca recipe has remained virtually unchanged since its inception in 1945, by spirit purveyor Angelo Molinari. Today, Molinari Sambuca Extra is the primary choice of Sambuca lovers everywhere and is, by far, Italy’s favorite. Sambuca can be enjoyed as an after-dinner digestive. It’s also the perfect companion to coffee, particularly espresso, and it is often enjoyed chilled ice cold, or as part of delicious desserts and other recipes. It can be especially versatile for summertime entertaining when mixed with seasonal berries and other refreshing ingredients to create innovative drinks. Here’s a recipe to get you started.

MOLIBERRY
1⁄3 Molinari Sambuca Extra
1⁄3 Cranberry Juice
1⁄3 Soda Water
Serve in a tall glass with ice.

Visit www.molinari.com for more recipes and information on Molinari Sambuca. For other inquiries, contact Shaw-Ross International Importers at 954-430-5020.

• Keep it simple: Summertime entertaining should be carefree and informal. Good food and drinks done well will go a long way toward keeping guests satiated. As host or hostess you also want to be able to enjoy your event, so prep as much as you can in advance a day or two before your party.

Any foods that can be made ahead and chilled will save you time the day of. Set up a spread of finger foods over ice, or keep them warm with chafing dishes and let guests pick and choose buffet-style. Forgo the fine china and cutlery for disposable, or for a more environmentally conscious option use brightly colored, reusable plastic pieces.

Enlist the help of a friend or family member to serve as the resident bartender to keep tabs on guests’ consumption and safely steer them elsewhere when they’ve had too much.

Instead of time-consuming and complicated desserts, opt for pre-made confections from your local bakery. Or as the perfect antidote to hot, sticky days and nights, set up a help-yourself ice cream bar with all of the fixings.

Warm-weather entertaining is a time for friends, family and fun. With a few simple ideas, you can host your own event and enjoy it as well. EL086920

(MS) — Only the wealthy can afford good wine.
In the subconscious of America, this myth has penetrated the majority of households, ages and races. But in 2008, a new generation of winos is rising up that will not settle for anything less than the best at an unbeatable price.

What is a wino? Monterey County Weekly describes a wino as this, “an anti-snob with a lust for life and a desire to save both time and money when they shop. They may be intelligent and educated, health- and budget-conscious, and thirsty for knowledge about hot, new wine picks, grape varietals and regions, and especially food pairings. Then again, they may just think there’s nothing better than a nice, oaky Chardonnay in the middle of a heat wave.”

If either of these describes you and your love for a slow day and a smooth sipper, then welcome to the world of winos. Some of the most affordable choices are coming from new and unexpected regions. Recently, one of the most talked about areas is the Rioja region of Spain. According to the 2006 Food & Agriculture Organization statistical report (FAOSTAT), Spain is the world’s third largest wine-producing country. Even though the cool factor of Rioja is on the rise, it is still not out of reach for the average Joe.

So, how do you pick that wine gem that will be the hit of the party?

First, do your homework. There are many great wine blogs that put it in layman’s terms by taste, age, grape, and region. Next, choose what you like and stick with it. Red or white, dry or sweet, light and fruity, or big and bold … it is your choice. Finally, ask your local expert. Your local retailer can serve as a priceless resource for great wine tips. After all, they have probably had a sip here or there.

To get you started out, sommelier and fromagier (a.k.a. wine and cheese geek) Adrian Murcia recommends looking for Rioja wines in the Spanish section of your local wine store. “The Rioja region produces a wide-range of affordable wines. This means there’s something for everyone. And for around $8 to $12 a bottle, they can’t be beat,” he says
.
1. Marqués de Cáceres white 2006 : Murcia says this white offers “fresh aromas with mineral notes, apples and pears and a slightly exotic touch.”

2. Marqués de Riscal rosé 2006: A slightly sweet rosé that is “fresh and bright with full fruit and smooth” tastes.

3. Campo Viejo 2004: A deep red with aromas of dark berries and vanilla.

4. Montecillo Crianza 2004: A medium-bodied wine that is smooth and well-balanced.

5. El Coto Crianza 2004: This red is “silky and velvety with a good intensity throughout.”

6. Cortijo III 2006: A young wine that is approachable and downright “easy to drink”.

7. Sierra Cantabria Consecha 2005: This 2005 is “well-structured and balanced with tons of fresh fruit.”

8. LAN Crianza 2004: A lush and comforting wine. EL086999

(MS) — After a long day at work, few people look forward to going home and going right back to work cooking dinner. Whether you’re cooking for a family or just yourself, spending time in the kitchen after a day at the office is not an attractive evening for most people.

While many choose to order takeout or simply go out to dinner under such circumstances, there are some easy ways you can bring the restaurant to you, and do so in a way that keeps your time cooking at a minimum. In “Diner: Deliciously Authentic Feel-Good Recipes” (Ryland, Peters & Small), Jennifer Joyce brings the roadside diner to her readers, providing a host of easy-to-prepare recipes, such as the following for “Grilled Ham and Cheese Sandwiches.”

Grilled Ham and Cheese Sandwiches
Serves 4

4 thick slices mature cheddar or gruyére cheese
8 pieces sourdough bread, sliced 1⁄2 inch thick
2 teaspoons Worcestershire sauce
4 slices good quality ham
4 tablespoons butter
Salt and freshly ground black pepper to taste

Bread-and-butter pickles
1 pound Kirby cucumbers
2 small yellow onions, cut into thick rings
11⁄4 cups cider vinegar
2 cups sugar
1 tablespoon salt
1 tablespoon yellow mustard seeds
1 teaspoon celery seeds
3 sprigs fresh dill
1 teaspoon black peppercorns
Potato chips and mustard, to serve

To make the bread-and-butter pickles, slice the cucumbers 1⁄2 inch thick with a corrugated vegetable slicer or a regular knife. In a medium bowl, soak the onions and cucumber slices in ice water for 1 hour. Place all the remaining ingredients in a medium saucepan with 2⁄3 cup water and bring to a boil. Drain the cucumber and onions and put them in a large glass jar or sealable container. Pour the hot liquid over and let cool slightly before refrigerating. Chill for 24 hours before eating. Use within 1 week.

When you are ready to make the sandwiches, place the slices of cheddar on four pieces of bread. Sprinkle each with 1⁄2 teaspoon Worcestershire sauce and top with a slice of ham. Cover each with a slice of bread. Spread 1 tablespoon of the butter on the outside of each sandwich. Give each a sprinkle of salt and pepper.
Heat a large, heavy nonstick skillet. If you have only a small skillet, make the sandwiches in batches. Put the sandwiches in skillets over the medium/low heat for about 3 to 4 minutes on each side, or until brown. Cut each sandwich in half diagonally and serve warm. Serve with bread-and-butter pickles, potato chips and your favorite mustard to dip in. PC085730

(MS) — Few ethnic cuisines are more widely enjoyed than Italian food. With so much delicious variety to choose from, many people would be hard pressed to find at least one Italian dish they didn’t like indulging in from time to time.
One of the more popular Italian dishes among Americans is calzone, which can be made with a number of different ingredients. For those looking to entertain an intimate group of people, try the following recipe for “Calzone All Parmigiana” from Maxine Clark’s “Pizza, Calzone & Focaccia” (Ryland, Peters & Small).

Calzone Alla Parmigiana
Makes 4 Calzones

1 recipe pizza dough (see box)
2 eggplants, cubed
12 whole garlic cloves, peeled
1⁄4 cup extra virgin olive oil, plus extra to glaze
61⁄2 ounces buffalo mozzarella or cow’s milk mozzarella
5 ripe tomatoes, cubed
3 tablespoons chopped fresh basil
1⁄4 cup freshly grated Parmesan cheese
Sea salt and freshly ground black pepper

2 large, heavy baking sheets
2 rimless baking sheets

Put the baking sheets into the oven. Preheat the oven to 400 F for at least 30 minutes.
Uncover the dough, punch out the air, and divide into four balls. Dredge with flour and let rise on floured baking parchment for 20 minutes, until soft and puffy.
Meanwhile, toss the eggplant and garlic cloves with the olive oil in a roasting pan and roast for 20 minutes.
Lightly squeeze any excess moisture out of the mozzarella then cut it into cubes. Remove the roasting pan from the oven and let cool for 10 minutes before stirring in the tomatoes, mozzarella and basil. Season to taste.
Roll or pull the risen balls of dough into 8-inch circles directly onto two sheets of baking parchment. Slide these onto two rimless baking sheets. Spread a quarter of the vegetable mixture on one half of each calzone, leaving just over 1⁄2 inch around the edge for sealing. Season well. Fold the uncovered half of the dough over the filling. Pinch and twist the edges firmly together so that the filling doesn’t escape during cooking. Brush with olive oil and sprinkle with Parmesan.
Working quickly, open the oven door and slide paper and calzone onto the hot baking sheets. Bake for 30 minutes, swapping the baking sheets around halfway or until the crust is puffed up and golden. Remove from the oven and let stand 2 to 3 minutes before serving (this will allow the filling to cool slightly). Serve hot or warm. PC085728

1 cake compressed yeast, 1 packet active dry yeast, or 2 teaspoons quick-rising yeast
1⁄2 teaspoon sugar
1 cup hand-hot water
4 cups Italian “0” or “00” flour, or unbleached
all-purpose flour, plus extra to dust
1 teaspoon fine sea salt
1 tablespoon olive oil

In a medium bowl, cream the compressed yeast with the sugar and beat in the hand-hot water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer’s instructions.
Sift the flour and salt into a large bowl and make a well in the center. Pour in the yeast mixture, then the olive oil. Mix together with a round-bladed knife, then use your hands until the dough comes together. Tip out onto a lightly floured surface, wash and dry your hands, then knead briskly for 5 to 10 minutes until smooth, shiny and elastic. (Five minutes for warm hands, 10 minutes for cold hands.) Don’t add extra flour, a wetter dough is better. If you feel the dough is sticky, flour your hands, not the dough. The dough should be quite soft.
To test if the dough is ready, roll it into a fat sausage, take each end in either hand, lift the dough up, and stretch the dough downward, gently wiggling it up and down — it should stretch out quite easily. If it doesn’t, it needs more kneading. Shape the dough into a neat ball. Put in an oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free place until doubled in size — about 11⁄2 hours.
Uncover the dough, punch out the air, then tip out onto a lightly floured work surface. Divide into two and shape into smooth balls. Place the balls well apart on baking parchment, cover loosely with plastic wrap, and let rise for 60 to 90 minutes.

(MS) — Few things signify the return of summer more than a backyard barbecue. To many, these events are the essence of summer, a time to enjoy some laughs and some good food while soaking in the warmer weather.

Over the years, backyard barbecues have morphed into prime opportunities for grilling enthusiasts to show their stuff. Those looking to do more than just burgers and hot dogs might want to utilize the following recipe for “Black Pepper and Garlic Chicken Wings” from Cindy Pawlcyn’s “Big Small Plates” (Ten Speed Press).

Black Pepper and Garlic Chicken Wings
Serves 6

Marinade:
1⁄2 cup mushroom soy sauce
2 tablespoons brown sugar or
palm sugar
1 tablespoon honey
2 tablespoons minced garlic
2 tablespoons freshly ground
black pepper

3 pounds chicken wings
Minced garlic, chives, or
scallions for garnish

Combine all the marinade ingredients in a bowl and mix well.

To prepare the wings, trim off and discard the tips, and cut each wing at the joint so you end up with one tiny drumstick and one flat section per wing. Place the wings in a sealable plastic bag or a large flat plastic container and pour the marinade over the wings, making sure that all surfaces are coated well. Close the bag tightly, and marinate in the refrigerator for 12 to 24 hours, shaking or turning the wings often.

To cook the wings, preheat the oven to 450 F. Arrange the wings on a rack in a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark brown and crispy and the meat has begun to shrink away from the ends of the bones. The juices should run clear when the wings are pierced with a knife point. Sprinkle with the garnishes and serve them up!

Chicken wing afficionados often love their wings even more when dipped in blue cheese dressing. For those looking to go the extra mile for their wings, consider the following recipe to make the wings that much better.

3⁄4 cup sour cream
11⁄3 cups mayonnaise
1 teaspoon Worcestershire sauce
1⁄2 teaspoon dry mustard
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt, and pepper. Stir in blue cheese. Cover and refrigerate for 24 hours before serving. PC085729

(MS) — When it comes to hosting parties, food is almost always the chief consideration. For some, leaving the leg work to the local caterer is the way to go, freeing hosts to enjoy the party as much as their guests.

For those who like to add a more personal touch to their parties, cooking for guests is the ideal method in which to do so. If you’re among the masses who like to do their own cooking for guests, consider the following quick and easy appetizer recipe for “Minced Chicken in Lettuce Cups” from Peggy Knickerbocker’s “Simple Soirées” (Stewart, Tabori & Chang).

Minced Chicken in Lettuce Cups
Serves 6 to 8

10 dried black Chinese mushrooms
3 tablespoons peanut oil
2 tablespoons minced ginger
2 cloves garlic, minced
2 pounds ground chicken,
(1⁄4 pound per person)
3 tablespoons Chinese rice wine
3 tablespoons dark mushroom
soy sauce
3 tablespoons Japanese soy sauce
1⁄4 cup oyster sauce
4 scallions, white part only,
trimmed and minced
1⁄3 cup pine nuts, roasted
6 to 10 iceberg lettuce leaves, cut
into manageable cups for
holding in the hand
Freshly ground white pepper

Soak mushrooms in a bowl of hot water until soft, about an hour. Remove from the soaking water and trim off the stems. Discard the water and the stems. Finely chop the mushroom caps and set aside.

In a wok or large nonstick skillet, heat the oil over high heat. Add the ginger and garlic and stir-fry until fragrant, about 10 seconds. Add the chicken and stir-fry, breaking the meat up with a metal spatula until it is no longer raw, about 2 minutes. Add the rice wine, soy sauces, oyster sauce, white pepper, and reserved mushrooms, and stir-fry for 2 minutes longer. Remove from the heat and add the scallions and pine nuts.

Spoon the chicken mixture into the lettuce cups on a large platter. Serve hot. PC085731

(MS) — At-home entertaining will always be a popular way to socialize with friends and family. The trouble is, with each birthday, barbecue, anniversary, or other special event that comes along, new ideas are needed to make the next party stand out from the others.
Hosts and hostesses do not want to bore their guests with the same food and fare each time. So the search is on for ideas to add spark to your next gathering. Why not borrow some ideas from people who know a few things about entertaining and hospitality: Italians!

Southern Italy’s Golden Idea
Close your eyes and feel the warm sunshine of the Isle of Capri. Smell fragrant blossom scents wafting on the breeze. Hear waves crash against the coastal cliffs. Now is the perfect moment to savor sweet limoncello on your tongue.
Limoncello is a lemon liqueur, originally produced in Capri using the lemons of Sorrento and Capri. It is now produced all over Southern Italy. The liqueur is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.
Although many lay claim to originating limoncello, the honor may, in fact, belong to Vincenza Canale. Canale was the owner of a hotel on the island of Capri, who began to promote the sipping of what she called “limoncello” (a term derived from an old Caprian word, “limonillo,” a lemon-flavored beverage) among her guests. Limoncello’s popularity quickly spread and soon many people were capitalizing on the sunny lemon to make their own versions of limoncello.
Canale’s descendants established Limoncello® di Capri SRL, the first company to patent and use the term “limoncello.” It is the only limoncello made from true lemons from Capri and Sorrento, believed to be some of the best-tasting fruits around.

Move Over Mojito
Limoncello® di Capri is still made following the traditional recipe using the cold infusion of the peel of lemons of Sorrento, grown without chemicals or fertilizers of any kind, and harvested in careful stages in a precisely prescribed manner dating back to the 17th Century. The beverage can be served straight, on the rocks, or used as part of a delicious dessert recipe. Pour it over a fresh fruit salad to add a little zing. Add it to a cake batter to rev up the flavor. Or serve it over rich ice cream in lieu of chocolate sauce. The flavor will be refreshing — and perfect for warm-weather entertaining.
Learn more about the history of Limoncello di Capri and other ideas for entertaining with this lemon delight at www.limoncello.com.
For other inquiries, contact Shaw-Ross International Importers at 954-430-5020.
Here’s one recipe to get you started. TF085770

1⁄3 Limoncello® di Capri
1⁄3 Espresso coffee
1⁄3 Cream

Mix and serve in a tall glass with ice. Sprinkle grated lemon peel on top.

(MS) — When sports fans think of tailgating, they're usually quick to associate it with football season. But the tradition of tailgating has long since extended its popularity beyond the realm of the pigskin parking lot to many other sporting events, such as NASCAR, professional soccer and even to lots outside some beloved baseball stadiums.

So just because the pigskin has been packed away doesn't mean you have to pack away portable grills and leave the pickup trucks at home. Instead, sports fans have realized that tailgating can done year-round. For those fond of an early tailgate, getting a good breakfast, such as "Clota's Mountain Man Breakfast" from Debbie Moose's "Fan Fare" (Harvard Common Press) can keep you going all day long. Provided by Virginia Tech football fan Cloe Gerhardt, this recipe is bound to keep even the most ardent sports fans hooting and hollering until the final whistle.

Clota's Mountain Man Breakfast
Serves 12

1 pound bacon
2 medium-size onions, diced
11/2 cups sliced white mushrooms
1 green bell pepper, diced
3 cloves garlic, minced
10 to 12 medium-size potatoes,
peeled and sliced 1/2-inch thick
1 dozen large eggs, beaten
3 cups shredded cheddar cheese
Salt and freshly ground black
pepper to taste
Bottled picante sauce for garnish

1. Heat a large, cast-iron Dutch oven over medium-high heat until very hot. Cut the bacon into 1-inch pieces and fry until brown. Add the onions, mushrooms, green pepper, and garlic, and sauté until the mushrooms are translucent, about 5 minutes. Add the potatoes and season with salt and pepper. Lower the heat to medium, cover and cook for 30 minutes.
2. Pour the beaten eggs over the mixture. Cover and cook for 20 minutes, or until the eggs are cooked and set.
3. Remove from the heat, sprinke the cheese over the top, cover, and let stand until the cheese melts. Serve hot, topped with picante sauce.
For the tailgater who loves to plan ahead, this recipe can be largely prepared ahead of time. To do so, prepare the recipe the night before the big tailgate, up to the point of adding the eggs in step 2. The mixture should be placed in an airtight container and stored in the refrigerator. For finishing at the tailgate, add the eggs and cook in the Dutch oven, covered, on a hot grill or burner. PC084609

(MS) — For many people, springtime cuisine is less about filling up and more about feeling good. That attitude often translates to eating meals that aren’t as likely to stick to your ribs, allowing you to get out in the warmer air and enjoy some quality time outdoors.

When it comes time to changing the menu to lighter fare, fish is often the change of choice. With so much variety to choose from, fish can be a great way to feel lighter on your feet while not missing out on a good meal, such as the following recipe for “Halibut with Couscous” from Michael White’s “Fiamma: The Essence of Contemporary Italian Cooking” (Wiley).

Halibut with Couscous
Makes 4 Servings

1⁄4 cup slivered almonds or
shelled pistachio nuts
1 cup uncooked couscous
1 stick cinnamon
4 cups fish stock
2 teaspoons olive oil with a few
drops of lemon juice added
1⁄2 cup golden raisins or currants
4 7-ounce skinless halibut fillets
12 jumbo shrimp, peeled and
deveined
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
11⁄2 pounds farmed mussels,
scrubbed and debearded
4 ounces squid bodies, split
lengthwise and cut into thin
strips
2 tablespoons julienned or
chopped flat-leaf parsley
Pinch of saffron threads
Sea salt and freshly ground
black pepper

Preheat oven to 400 F. Spread the nuts on a sheet pan and bake until golden brown, 5 to 6 minutes, shaking the pan once or twice, and watching carefully that they do not burn. Remove and set aside.
Combine the couscous, saffron and cinnamon in a large bowl. Bring 2 cups of the stock to a boil. Pour it over the couscous, cover tightly and set the bowl in a warm spot, such as the back of the stove, but not over a flame. After 5 minutes, fluff the couscous with a fork and let it stand until all the liquid has been absorbed. Stir in the olive oil with lemon added, raisins and almonds, then season to taste with salt and pepper. Cover and keep warm.
Season the halibut and shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until softened, about 2 minutes. Add the halibut, shrimp and mussels and shake the pan. Pour in the remaining 2 cups of fish stock, cover and steam for 2 minutes. Add the squid and continue cooking until the halibut is just cooked through, 1 to 2 minutes longer, to ensure that the squid remains tender. Remove the fish and shellfish with a slotted spoon and set aside. Discard any mussels that don’t open.
Make a mound of the couscous in the center of each of 4 large plates. Lay the halibut on the couscous, then divide the shellfish among the plates. Sprinkle a little parsley on top, ladle 3 to 4 tablespoons of the poaching liquid over the fish, add a few drops of olive oil, and serve at once. PC084608

(MS) — When it comes to baking a cake, the ingredients can make all the difference. Such is the case with the following recipe for “Banana Cake with Chocolate Frosting” from Nancie McDermott’s “Southern Cakes” (Chronicle Books). When making this cake, be sure to plan ahead so you have ripe bananas available on your kitchen counter.

Banana Cake
w/Chocolate Frosting
Serves 8 to 10

Banana Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup (11⁄2 sticks) butter, softened
11⁄2 cups sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
1⁄2 cup buttermilk*
11⁄2 cups mashed ripe bananas

Chocolate frosting
1⁄2 cup (1 stick) butter
1⁄3 cup cocoa
1⁄3 cup evaporated milk or half-and-half
4 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

* If you don’t have buttermilk, stir 11⁄2 teaspoons of vinegar or lemon juice into 1⁄2 cup of milk, and let stand 10 minutes.

To make the cake:
Heat the oven to 350 F. Grease and flour two 9-inch round cake pans. Combine the flour, baking soda, baking powder, and salt in a medium bowl, and stir with a fork to combine well.
In a large bowl, combine the butter and sugar, and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping the bowl occasionally, until you have a smooth batter.
Using a large spoon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and gently fold in the mashed bananas, and then divide the batter between the 2 cake pans.
Bake at 350 F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched in the center and begin to pull away from the sides of the pans.
Cool for 10 minutes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to cool completely, top side up.
To make the frosting:
In a medium saucepan, combine the butter, cocoa and evaporated milk. Place over medium heat and bring to a gentle boil. Cook, stirring often, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the confectioners’ sugar and vanilla. Beat with a mixer at low speed until you have a smooth, thick frosting.
To complete the cake, place one layer, top side down, on a cake plate or serving plate, and spread about 1 cup of frosting evenly over the top. Cover with the second layer, placed top side up. Spread the frosting evenly, first over the sides and then covering the top of the cake. PC084610

(MS) — Whereas sushi restaurants were once frequented almost exclusively by Asian Americans, nowadays sushi bars throughout the United States boast a clientele as diverse as the country’s population. Delicious and healthy, sushi has established itself as one of America’s favorite cuisines to enjoy when dining out.
But just because sushi originated in a foreign country doesn’t mean you can’t make it in the comforts of your own kitchen. Sushi recipes, such as the following for “Grilled Eggplant and Carrot Sushi” from “The Complete Book of Sushi,” by Hideo Dekura, Brigid Treloar and Ryuichi Yoshii (Periplus), can be easy to make and enjoyable to eat.

Grilled Eggplant and Carrot Sushi
Makes 8 pieces

2⁄3 ounce ginger, peeled and grated
2 teaspoons Japanese soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 Japanese eggplant (aubergine)
1 large carrot, peeled and
halved lengthwise
3 tablespoons olive oil
2 cups sushi rice (see box)

To make ginger vinaigrette, whisk together ginger, soy sauce, rice vinegar, and olive oil in a bowl and set aside.
Cut eggplant lengthwise into six slices, each 1⁄2-inch thick. Trim off skin from two slices to make narrow ribbons.
Using a vegetable peeler, slice carrot lengthwise from cut side to make five long, thin, wide slices. Cut one slice of carrot into four narrow ribbons.
Heat 1 tablespoon olive oil in a grill pan or large frying pan over medium-high heat. Add eggplant slices and cook until golden and tender, 2 to 3 minutes each side. Transfer to a plate lined with paper towels. Add 1 tablespoon olive oil to pan and repeat with carrot slices.
In a small saucepan, heat remaining 1 tablespoon olive oil over low heat. Add eggplant and carrot ribbons. Cook, stirring gently, for 1 minute. Using a slotted spoon, transfer to paper towels to drain.
Using 1⁄4 cup sushi rice for each, make eight oblong-shaped sushi fingers. Set aside.
Place an eggplant strip on a dry work surface and place a rice ball on one end. Roll up rice ball in eggplant strip, and tie with a carrot ribbon. Repeat with remaining eggplant to make three more sushi. Repeat, rolling rice balls in carrot slices and tying with eggplant ribbons, to make four more sushi.
Serve with ginger vinaigrette.

3 cups uncooked short grain rice
3 to 31⁄4 cups water depending on
age of rice and texture

Tips:
1. A rice cooker is highly recommended, as it produces perfect rice every time. The absorption method in a saucepan or microwave also works well, but avoid the rapid boil method.
2. Rinse rice three to four times before cooking to remove excess surface starch that could make the rice too sticky. Drain for 15 minutes.
3. Cool warm rice using an electric fan on lowest setting.
4. The standard rice cup provided with a rice cooker equals 1 cup uncooked rice. Be sure to use the same cup to measure water and rice.
5. The texture of cooked rice is a matter of personal taste and varies with the age and storage conditions of uncooked rice. For a softer rice texture, cook the rice with a little more water. For a firmer texture, decrease the water amount.
6. Sushi rice is cooked with slightly less water than rice served as a side dish. It is slightly firmer and chewier than plain steamed rice.

To cook (in a rice cooker):
Measure and rinse the rice. After rinsing, put rice in cooker and add the water required. Cover and cook. When cooker switches to keep warm, let stand with lid on to complete cooking process, about 10 minutes.

(MS) — Italians know how to embrace living through food, family and friends. They also know that it is perfectly acceptable to indulge in simple pleasures when the mood hits you. By capturing that joie de vivre, or the gioia di vivere‚ as they would say in Italy, one can truly experience la dolce vita — the sweet life.

Among those Italian simple pleasures are fine beverages, including a rich cup of coffee, an aged fine wine, or a premier liqueur — like