Al Dente

4th of July Recipes, Day 5: Salmon Burgers with Dill Tartar Sauce

Happy 4th of July, readers! In the event that you are inside scouring the Web for grilling recipes, instead of outside enjoying sunshine and watermelon, we've got one last day of recipes in our 4th of July series. For our final recipe, it seemed good to end on something savory and satisfying. Though I'm still thinking of making the beef and andouille burgers I recommended a couple weeks ago, I have to admit that I find a salmon burger hard to resist. And I don't think it's just because I live in Northwest! They're simple to prepare, are generally at least moderately healthy, and have a way of filling you up without leaving you totally stuffed. Which is great, because you'll have lots of room left for s'mores, which is really what grilling is all about, right?

This recipe comes from the July 2001 issue of Bon Appétit.

Salmon Burgers with Dill Tartar Sauce

Ingredients:
10 ounces skinless salmon fillet, cut into 1-inch pieces
3 tablespoons plus 1/2 cup purchased tartar sauce
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon grated lemon peel
2 sesame-seed rolls, split
Red onion slices
4 Bibb lettuce leaves

Directions:
1. Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in a food processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
2. Prepare barbecue to medium-high heat.
3. Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend.
4. Grill rolls until toasted. Transfer to two plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, two lettuce leaves, and top half of roll. Serve, with extra sauce on the side.

Makes 2 burgers.

--KitchenMaus

Almost Edible Photo: Banana Split Cupcake

From flickr. And get this--it's vegan. VeganYumYum has a recipe for it.

--Spanno

4th of July Recipes, Day 3: Cafe Panache's Grilled Watermelon Salad

I love watermelon. Almost as much as I love sweet potatoes. And, when it comes to the backyard feast this weekend, I'm in charge of bringing the melon.

Although I can eat this sweet, fleshy melon on its own, I also like to put watermelon in salads. I've tried and loved Todd English's fennel, watermelon salad. This year, I'll be making grilled watermelon salad à la Cafe Panache. And, how much more fitting of a recipe do you need for one of the biggest grilling weekends of the year?

Ingredients:

2 large slices seedless watermelon, about 1-1/2 inches thick (cut from the center)
1 medium red onion, cut into very thin strips (julienne)
1 cup crumbled feta cheese
1-1/2 cups pitted kalamata olives, cut in half
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 to 16 ounces baby or tender spinach, stemmed, washed and dried
1 to 2 tablespoon finely chopped basil leaves, for garnish
1 to 2 tablespoon finely chopped mint leaves, for garnish

Directions:

1. Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

2. Grill the watermelon slices for 2 minutes, then turn over and grill for 2 minutes, until slightly caramelized on both sides. Transfer to a plate and refrigerate for about 10 minutes, until slightly chilled.

3. Meanwhile, combine the onion, feta cheese and olives in a medium mixing bowl.

4. Cut the chilled watermelon into 1 1/2-inch cubes (discarding the rind), then add to the bowl, tossing lightly to combine.

5. Whisk together the oil and vinegar in a small bowl; add the salt and pepper. Pour the vinaigrette over the ingredients in the bowl, tossing to combine. Cover and refrigerate for at least 1 hour and up to 3 hours to marinate.

6. To serve, divide the spinach among individual plates. Spoon the watermelon mixture over the spinach, reserving some of the vinaigrette to drizzle on the plate. Sprinkle basil and mint to taste on each salad and serve immediately.

Serves 4. This recipe is courtesy of The Washington Post.
--Sous-Chef on the Run

PS. If you love watermelon too, try out Bon Appétit's Watermelon-Cucumber Margarita, featured by KitchenMaus back in May. Delicious!

Almost (In)Edible Photo: Krispy Kreme Bacon Cheeseburgers

From flickr, via...THE DEVIL. Either that, or it's from a Google cafeteria in New York. Apparently they serve Krispy Kreme bacon cheeseburgers, a.k.a Luther Burgers.

--Spanno

Grilled Twinkies--A New Family Tradition?

Inspired by the Accidental Hedonist's angel food cake idea and the Twinkies Cookbook my husband gave me for my birthday, last weekend we threw a few Twinkies on the grill. They were quite tasty, actually. Crisp and warm on the outside, and gooey on the inside. They'd probably be great with some chocolate tucked in while grilling--a Twinkie s'more! Feast your eyes:

   

Stay tuned for more Twinkie culinary creations from KitchenMaus!

--KitchenMaus

4th of July Recipes, Day 2: Martha Washington’s Rum Punch

I can’t think of a better way to celebrate Independence Day than with a liquid salute to the first first lady. It’s especially nice because I found this recipe in the Little Black Book of  Cocktails, by LUPEC Boston. If you don’t know, LUPEC stands for Ladies United for the Preservation of Endangered Cocktails--as it says in this lovely little book, they are “a classic cocktail society dedicated to breeding, raising, and releasing nearly extinct drinks into the world.” I think this is a mission all the founding fathers and mothers (who were fond of their punches, let me assure you) would be proud of. If you have a cocktail-loving bone in your body (or like reading about cocktails, or just like reading entertaining posts written by witty folks, or like a shaken combination of all of the above), you owe it to yourself to make an Independence Day resolution to start reading the LUPEC Boston blog (at http://lupecboston.blogspot.com/) and to picking up the Little Black Book (you’ll find information on how to pick it up on the blog). As a bonus, the proceeds from the book sale go to charity.

Ingredients:
3 lemons, quartered
1 orange, quartered
1/2 teaspoon grated nutmeg
3 cinnamon sticks, broken
6 cloves
4 ounces freshly squeezed lemon juice
4 ounces freshly squeezed orange juice
4 ounces simple syrup
12 ounces boiling water
Light rum
Orange Curaçao

Directions:
1. In a sturdy container, mash together lemons, orange, nutmeg, cinnamon sticks, and cloves. Add the juices and syrup.

2. Pour the boiling water in the container. Let it cool, and then strain out the solids. Heat the juice mixture to a boil, and then simmer for 10 minutes. Let it cool completely, and refrigerate (overnight is good, but in a pinch, I’ll bet you could use it sooner).

3. In a punch bowl, combine 3 parts of the juice mixture with 1 part light rum and 1/2 part orange curaçao.

4. Serve over ice in punch cups or other revolutionary glassware. Top each glass with a bit more grated nutmeg and cinnamon.

--A.J. Rathbun

4th of July Recipes, Day 1: Bacon-Wrapped Scallops

Today we kick off a mouth-watering week of 4th of July recipes. From appetizers to dessert, we'll make sure your menu is dynamite.

Scallops are sweet, meaty, and delicious by themselves. They don't really need anything to make them better. However, if you wrap them in bacon, you get an amazing appetizer or salad topping that's perfection in its own right.

Ingredients:
2 pounds large scallops
8 slices of bacon
2 tablespoons red wine vinegar
2 tablespoons olive oil
black pepper to taste
8 wooden skewers

Directions:
1. Soak wooden skewers in water for an hour before using.
2. Combine vinegar, oil, and black pepper in a medium bowl.
3. Add scallops to mixture and toss to coat. Cover and allow to sit for 5 to 10 minutes at room temperature.
4. Preheat grill for medium-high heat.
5. Cut bacon into thirds. Wrap a piece of bacon around each scallop and thread onto skewers. There should be 3-4 scallops per skewer.
6. Place on a lightly oiled grill rack and cook for 3 minutes per side. When the scallop is opaque in color, remove from grill and serve.

This recipe is courtesy of About.com.

--Spanno

Recipe Roundup: Grilled Goodness

Well, readers, it's the end of the week, the sun's finally found Seattle, and I'm ready to hit the patio and start grilling. For this week's Recipe Roundup I've selected some mouthwatering recipes for outdoor dining. Also, make sure to check back next week when we'll be featuring a daily recipe for spectacular 4th of July cooking. And, without further ado:

• Rip's Grilled Chicken Baste features lime, mustard, and tarragon, on Ruhlman.com
• Grilled Asparagus with Parsley Sauce has double the green, on Laylita's Recipes
• Miso-Glazed Tuna Kebabs take a Nobu spin, on Epicurious
• Shrimp Tikka comes with a side of mango chutney, on Epicurious
• Grilled Sweet Potatoes with Apples makes good use of foil, on Allrecipes
• The experts at Weber tell us how to make chili on the grill
• Grilled Eggplant and Goat Cheese Burgers take a veggie spin, on Better Recipes

Also, a special shout-out to the Accidental Hedonist for suggesting grilled angel food cake. Yum!

--KitchenMaus

Weekend Recipe: Hummus

My favorite summer snack, paired with a cold Hefeweizen and plate of veggies, is hummus. There's nothing like being able to gorge yourself on that creamy, tangy mush knowing it's relatively healthy. This is why, in my opinion, it beats out spinach dip and ranch dip. Here's a modified version of my father's recipe.

Papa Spanno's Hummus

Ingredients:
2 cans garbanzo beans
1/2 cup Tahini
1/3 cup olive oil
1/3 cup warm water
3 teaspoons chopped garlic
1/2 cup lime juice
2 teaspoon cumin
1/2 teaspoon ground pepper
1 teaspoon sea salt
Frank's Red Hot (just a shot or two)
Cayenne pepper

Directions:
1. Dump everything but the cayenne pepper into a blender and blend until smooth.
2. Pour into a bowl and sprinkle with cayenne and a little olive oil.
3. Serve with a plate of veggies and cold beer.

--Spanno

Martian Asparagus Coming Soon?

And by "soon" I mean "not in your lifetime". Hence the question mark.

NASA scientists report that the Mars Phoenix Lander's latest soil analysis indicates high alkaline levels. Sam Kounaves, a scientist on the project, stated, "It is the type of soil you would probably have in your back yard, you know, alkaline. You might be able to grow asparagus in it really well. It is very exciting for us."

This may explain why Martians are usually depicted as being green.

--Spanno

Almost Edlibe Photo: Huckleberry Ice Cream

From Sibby's Organic Zone Ice Cream Parlor in Viroqua, Wisconsin.

--Spanno

Almost Edible Photo: The Naked Lobster Roll

From flickr, via Lobster Shack in San Francisco. Lobster Shack serves up two versions of this sandwich--one with mayo, called The Maine Lobster Roll, and one without (pictured). Can someone from the east coast explain why lobster needs to be drenched in mayonnaise?

--Spanno

Marcus Samuelsson Cookware Throwdown

Up and coming chef Marcus Samuelsson may have lost to Bobby Flay on the Iron Chef, but he certainly took full honors when it came to his endorsed cookware.

According to The Wall Street Journal, Mr. Samuelsson's recent collaboration with Regal Ware has proven to pair classic cookware design with durability and function. And, the professional chefs involved in the test of celebrity-endorsed cookware from Rachael Ray, Emeril, Wolfgang Puck, and Todd English, said Mr. Samuelsson's Regal Ware was "the only one [cookware] that would make it in a commercial kitchen."

Samuelsson's cookware features tri-ply construction, is induction-ready (the next big thing?), and is made in the USA. (The latter point becoming more and more important to consumers these days.)

So, what's the downside? Well, it's a bit expensive compared to the other celebrity-endorsed cookware. But, if you're a serious chef with serious needs in the kitchen, the professionals in The Wall Street Journal test would seem to think that Mr. Samuelsson's cookware should be on your radar.

--Sous-Chef on the Run

Almost Edible Photo: Kobe Steak Sashimi

From flickr, via Yoshi's.

--Spanno

Eat a Cheese Sandwich, Get a Raise

According to Gimundo.com, eating a cheese sandwich could get you that raise you've been after. Recent studies have determined that a chemical in the brain called serotonin can impact how we respond to high-stakes situations. Through a study based on ingesting foods that increase serotonin levels, it was suggested that subjects with higher serotonin levels were better able to keep aggressive social responses in check and make better decisions. Tryptophan-rich foods such as cheese sandwiches boost serotonin, which could help you stay calm and rational while making big decisions. Moderation, however, is key: tryptophan is also known to cause mild sleepiness (it's in turkey--think post-Thanksgiving dinner) so try not to go overboard.

--AndreaLeigh

Almost Edible Photo: Maple Bacon Donut

From Food in Mouth. This is Voodoo Donut's famous maple bacon donut. I've never eaten a better one.

--Spanno

The Ebelskiver Pan, the Cookware You Didn't Know You Needed

I first discovered (and blogged about) the ebelskiver pan last fall. Danish filled pancakes, oh my! But, with a small kitchen and too many single-use kitchen products already, I held back on buying one, convincing myself I could live without it. And let me tell you, I could, but that would be such a sad, sad life.

After coming across a few recipes recently, I decided to throw caution to the wind and plunk down $25 for a pan (really not that much, right?). Besides, breakfast has become a big event in our house, now that my one-year-old has got us on a schedule. Plus, he already gobbles down three or four blueberry pancakes in a sitting, so I was sure the ebelskiver would be a hit.

Now, let me tell you, I have only made ebelskiver once, but they are already an obsession in my house. After one bite, my husband maniacally declared: "You MUST make these EVERY DAY." My son had no problem downing four of them. My friend Chris, who didn't even get to try them, declared that I should quit my job and open a shop selling nothing but ebelskiver: "There would be a line around the block!"

My obsession? The infinite possibilities of this "single-use" pan. Sweet or savory? Fruit or chocolate? Plain or with powdered sugar? Pie fillings? International cheeses? Nutella?! For my first round I made a basic pancake batter and baked in a banana-vanilla yogurt filling. Amazingly delicious! With the last bit of batter, I mixed in some cinnamon and blueberries. They came out like little muffin bites!

The nitty gritty on this pan: You don't need any special recipes--you can just make pancake batter (from scratch or a mix) and fill them with fruit or jam, or whatever you have around. You do need butter, and I recommend precutting a bunch of tiny cubes of cold butter, and putting one cube in each indentation for each round. For one of my rounds, I decided to forgo the butter--after all, I'd already used butter, and the pan is nonstick. And while the pan did release the ebelskiver, they stuck just enough to make them a bit touchy to try to turn over. And really, all that butter is good for the soul, right? For turning, I recommend using chopsticks, one in each hand. Don't worry if your turning technique is a little sloppy--they seem to cook up just perfect anyway!

Well, I could go on and on about these fantastic little pancake puffs, but, I will leave you to ponder this delicious ("almost edible!") photo.

--KitchenMaus

Almost Edible Photo: New York Deep Dish Pizza

From flickr, via Andriaccio's in New York. Andriaccio's claims that this is Chicago style, but what do New Yorkers know about Chicago style pizza? Let's just call it "New York deep dish". Despite the cheese being on top, it looks darn tasty.

--Spanno

Al Dente Taste Test: Colas

Colas have come a long way from their humble drug store elixir beginnings. Now at the forefront of the multi-billion dollar beverage industry, colas incite passionate debate over taste, ingredients, marketing, and health.

The Guidelines
This was a blind test with six tasters and six colas. The colas had to contain non-artificial sweeteners (no "diet") and be widely available. We ranked the colas in accordance with the Wine Enthusiast 100-point scale:
<80:  Unacceptable
80 – 83:  Acceptable
83 – 87:  Good
87 – 90:  Very Good
90 – 94:  Excellent
94 – 98:  Superb
98 – 100:  Classic

The Contestants

Brand:  RC Cola
Company:  Cadbury Schweppes
Claims to fame:  great with moon-pies
Sweetener: high-fructose corn syrup
Taste: "tasted flat and sugary, like someone had let it sit out"; "plastic, synthetic aftertaste"
Ranking:  83

Brand:  365 Cola
Company:  Whole Foods
Claims to fame:  all natural; contains kola nut extract
Sweetener: cane sugar
Taste: "was very sweet but not in a fake sugary way"; "actual cola nut taste"; "tasted real"
Ranking:  85

Brand:  Coca-Cola Classic
Company:  Coca-Cola Company
Claims to fame: being "it" and "the real thing"
Sweetener: high-fructose corn syrup
Taste: "bland"; "very familiar taste"; "bubbly and sweet"
Ranking:  87

Brand:  Pepsi
Company:  PepsiCo
Claims to fame:  choice of a new generation; winner of the 70's "Pepsi Challenge"
Sweetener: high-fructose corn syrup
Taste: "too sweet"; "horrible"; "some chemical aftertaste"
Ranking:  81

Brand:  Mexican Coca-Cola
Company:  Coca-Cola Company
Claims to fame: no HFCS; can be found at Costco 
Sweetener: cane sugar
Taste: "surprisingly fruity"; "tastes like real sugar instead of chemical crap"
Ranking:  88

Brand:  Big K Cola
Company:  Kroger Foods
Claims to fame: it's cheap 
Sweetener: high-fructose corn syrup
Taste: "really bland"; "passable"; "not much flavor at all"
Ranking:  84

And the Winner is...
While none of the contestants cracked 90, the overall winner was Mexican Coca-Cola, with Coca-Cola Classic coming in a very close second. Sadly, Mexican Coca-Cola is only available a Costco. We all hope that corn prices will outpace sugar prices so that more "real sugar" sodas will come to market. I'm looking at you Dr. Pepper--quit hiding the good stuff in Texas. 

--Spanno

Almost Edible Photo: Peanut Butter Cheesecake Brownie

From flickr.

--Spanno

Almost Edible Photo: Meatball Sliders

Originally from Things We Ate for Dinner.

--Spanno

Burger King Creates King of Burgers

A Burger King in West London now offers a $200 burger available only once a week. The company claims it's all in the name of publicity charity and that they've sold 30 of them.

According to Sky News, "The fine ingredients of what is called simply 'The Burger' include Wagyu beef, white truffles, Pata Negra ham slices, Cristal onion straws, Modena balsamic vinegar, lambs lettuce, pink Himalayan rock salt, organic white wine and shallot infused mayonnaise in an Iranian saffron and white truffle dusted bun."

Despite the incredibly edible picture provided by Burger King's marketing department, my guess is that the real thing looks more like somebody sat on it. I'm sure there's a rich British William Foster just waiting to take that place down. 

--Spanno

The Wednesday Wrap: Food News to Go

M-Squared: Watch an adorable video of Mark Bittman and his "mini-Minimalist" three-year-old sidekick making Mexican ice pops. [NY Times]

Mmmm.... Doughnuts: I'm very lucky to live two blocks away from Top Pot, easily the best bets for doughnuts in Seattle, but my heart (and stomach) hold a soft spot for New York's amazing Doughnut Plant. [Boston Globe]

Not Your Mother's Clam Dip: Go beyond the junk-food aisle with gourmet upgrades to classic chip-and-dip combos. [Chicago Tribune]

Gourmet Gizmos: Do you really need a stainless steel jalapeño pepper roaster? Emily Dwass test drives some of this summer's silliest cooking gadgets. [LA Times]

Bruni Beat: Two stars ("very good") for Bleecker Street's  Bar Q: "In terms of its variability from one stretch of the menu to another, Bar Q is a riddle, but it's a riddle with a solution: don't pay too much attention to the restaurant’s name, which alludes to barbecue, or to the culinary direction in which that name points you." And steer clear of the Warm Walnut Soup, which "tasted like a mishap involving cookie dough and dishwater." [NY Times]

--BTP

Cool New Kitchen Gear: Prepara Neoprene Ice Cream Pint Sleeves

With all the buzz about Seattle ice cream lately, it's inevitable that I'm going to need something fun to insulate my loot as I lug it home to my freezer. And, Prepara's got just what I need.

First up: the neoprene ice cream sleeve. Similar in concept to those fantastic Built NY neoprene bags, the ice cream sleeve fits snugly and protectively over a pint of ice cream. It'll keep my cream cold and fingers warm while indulging straight from the pint. This sleeve is best for those days when I can't be bothered by more than opening just the pint lid itself.

Second: the zippered neoprene ice cream sleeve (pictured above). This is my favorite sleeve. It features a zippered top for full insulation and comes with a built-in spoon holder. This sleeve is really best for transportation from store to home, and for those emergency situations when gluttony takes over and I need to break out the spoon en route from my current favorite ice cream shop!

--Sous-Chef on the Run

Murray's Cheese Boot Camp or Bust

Dear Murray's Cheese,

You continue to torment me in your eastcoastness. I receive your periodic emails listing your amazing cheeses and your robust cheese curriculum. Each announcement of a new round of Cheese U Boot Camp wounds me just a little bit. Today's email was particularly hurtful, listing the following points:

• 3 days
• 48 different cheeses
• 3.3 pounds of cheese per person

I implore you, will you not take your Boot Camp on the road? We here in Seattle are in need of you. Also, my husband may leave me for New York City after your recent announcement of your new Bourbon and Cheese course. We have a young child, and let me tell you, he may never again be able to face a good hunk of Manchego, bearing the memory of his father's parting.

Please consider journeying to the Pacific Northwest. It is for the good of the people. Should you need shelter and hot coffee on your travels, I have a warm bed for you, and there's a Starbucks on the corner.

Yours in cheeseness,
--KitchenMaus

Is that a Lobster in Your Pants?...

Grub Street's crime beat has a strange-but-true report of Raymundo Flores, a line cook at Brooklyn's Junior's restaurant who was arrested over the weekend for attempting to steal 15 frozen lobster tails--by stuffing them in his pants. One frozen lobster tail tucked in your pants, sure, but fifteen--who wasn't going to notice that? Flores lost his job and will now forever be remembered as the guy who tried to smuggle 15 lobsters in his pants. All I can say is the NY Post  would've had a headline field day if he had tried to make off with crabs.

--BTP