PLATES AND PALATES
Saturday, February 25, 2012
It has been determined that 500mg/day of sodium (not to exceed 2300 mg.) is sufficient for our bodies to properly function. If you are 40 yrs. or older however, with high blood pressure, than the magical number is reduced to 1500 mg. Oh, lucky me!
In the crazy fast paced world we live in, grabbing a burger on the run or eating a lunch meat sandwich at work, accounts for 75% of our sodium intake. Processed foods increases our sodium intake by as much as 10x the daily suggested recommendation. Ramen noodle soup for example weighs in at a whopping 1800mg. No wonder the kids gain weight when they leave home!
Cook This NOT That, by David Zinczenco and Matt Goulding, offers up hundreds of recipes that not only effect your waistline but your pocketbook as well. Today's featured recipe of Halibut in A Bag (en cartoccio) is one such recipe. Saving calories, fat and money has never been easier! Check out their Eat This, Not That! series at http://www.rodalestore.com/
The only down side to the meal was the paltry 300 calories. The flavors were amazing and very Mediterranean but I was left hungering for more.
To fill the void, I polished off the opened bottle of Zin and microwaved a bag of movie theatre popcorn with extra butter.
Oh well...It's a start!
Ingredients: 4 - 5oz. fillets of cod*, 1 - 8oz. jar artichoke hearts (drained), 2 C. cherry tomatoes, 4 T. kalamata olives (halved), 1 Medium fennel bulb (quartered)*, 2 lemons (thinly sliced), 1T. EVOO, 1/2 C. dry white wine*, ground black pepper to taste.
Friday, February 17, 2012
BIGGS BBQ and Burrito - A Smokin Salsation!
Although a big guy himself, he says that the name of his new business had nothing to with any nickname. In fact, he adds, "The idea to open the restaurant occurred almost dream-like with the logo, concept and cuisine ideas firmly planted in his mind".
Featured sandwiches like the Tommy Chonga and BIGGS Greasy Fat Stack are guaranteed gut pleasers. A burrito loaded with chicken fingers, mozzarella sticks, french fries, rice, one of BIGGS' smoked meats, cheese and toppings, the Greasy Fat Stack with all its fillings pales in comparison to The Tommy Chonga. Think Chimi on steroids!
BIGGS also offers chili, 4 different salads and 4 different meat platters ( ribs,chicken, brisket, pork). No BBQ joint, however, would be complete without wings. There are the standard flavors of mild, medium and BBQ of course, but it's the slobber knockers that garner attention. A sauce hotter than Hades, it comes with a waiver of responsibility to be signed by the customer. A slobber knocker indeed!
On the day that I had visited, I tried the smoked brisket and pulled pork. BIGGS slow smokes their brisket for 14 hours resulting in a subtle smoky flavor that lingers to the back of your throat. Enjoyable! The pulled pork was equally enjoyable. Combine the pork with BIGGS BBQ sauce and coleslaw, place it on a Philly kaiser roll and you have one Sloppy Pig!
Another unique menu item is the stuffed muffin. Take your basic corn muffin and top it with one of BIGGS' 6 meat choices and...by now you get the idea. Everything at BIGGS is...well... BIG!
A casual atmosphere that seats 23, BIGGS is open Tuesday - Thursday 11:00AM-9:00PM, Friday and Saturday 11:00AM - 11:00PM and Sunday 11:30AM - 7:00 PM.
* Having a party or large gathering? Be sure to inquire about BIGGS' bulk pricing
BIGGS BBQ and Burrito
2005 Miller Road
East Petersburg, PA 17520
Saturday, February 11, 2012
Valentine's Day is just around the corner. How will show your special loved one that they are appreciated?
With today's featured recipe there is no need to wait for a special occasion to show them how much they are loved. Everyday could be Valentine's Day!
Ladies, it is said that the way to a man's heart is through his stomach. Nothing says I love you more than homemade pastry pillows filled with sweet Italian sausage, topped with marinara. Homemade of course. One bite and you'll agree that ravioli will never be thought of the same way again.
As long as you have taken the time to prepare a loving masterpiece why not bake a loaf of bread too.
In doing so you will send a a message to your man that will be crystal clear - The love in preparing this dish is worth more than roses and chocolate!
Don't be dismayed if he brings home roses and chocolate though.You now have a beautiful centerpiece and desert too. Lovingly thank him and send him out again -This time for a bottle of wine.
*Recipe consists of four components -
(1) Dough (2) Filling (3) Sauce (4) Assembly
Preparing dough can be overwhelming if you have never made it before. For directions to a perfect ravioli dough visit www.foodnetwork.com/recipes/tyler-florence/ravioli-dough-recipe Prepare dough according to directions and set aside.
Filling: 8 Sweet Italian sausage links, 8 oz. Shredded Mozzarella, 1/2 C. Shredded Parmesan, 3 Cloves garlic - minced, 1 teaspoon oregano, 1 teaspoon basil, 2 T. fresh Italian parsley - lightly chopped, 1 teaspoon salt, 1 teaspoon black pepper, 1/4 - 1/2 C. cracker crumbs, 1 egg.
(1) Remove sausage from casings. Holding over bowl, cut one end and squeeze in a downward motion. Meat should slide from casings with ease.
(2) In a gallon size freezer bag place 6-8 saltine crackers. Zip bag tightly removing any air. Break crackers into crumbs.
(3) Place cheeses, garlic, herbs and spices into bowl with sausage. Mix well. Add cracker crumbs and egg and blend thoroughly. If mixture is too dry, add a little milk. If too wet, add more crumbs.
Sauce: Sauce is a "secret family recipe" and not publicly shared. For an easy marinara sauce visit http://www.foodnetwork.com/ and select from the many options available or substitute your favorite commercial brand and eliminate this step.
Once pasta is prepared for filling, dust your counter top and dough with flour. Layout a large sheet of pasta onto floured surface. Brush the top surface with egg wash (whisked water and egg).
Place a tablespoon of filling mixture about two inches apart on the lower half of pasta. Fold top over, meeting bottom, covering the filling. With your fingers, gently press around filling mounds to press out air bubbles in dough. Use a crimper tool to cut into squares. Be sure edges are tightly sealed before boiling.
Cook ravioli (approx. 6 at a time) in boiling water. Ravioli will float to the top (about 10 minutes) when done. With a slotted spoon remove ravioli, plate and top with sauce.
Now that's Amore!