Looking for a sophisticated seafood dish to help welcome in the warmer weather?
Below is a delightful recipe for Salmon Fish Sticks With Pimento-Caper Sauce from the folks at Seattle Food Geek that will help you get ready to become a happy sufferer of Spring fever.
Enjoy!
Ingredients for the Salmon Fish Sticks:
1 1/2 lbs. center-cut salmon fillet, skin removed
1 cup flour
1 tsp. paprika
1/2 tsp. baking soda
1 tsp. fresh thyme, finely chopped
1 tsp. kosher salt
3 cranks freshly ground black pepper
1/3 cup light beer
1 cup panko (Japanese breadcrumbs)
1 qt. safflower oil (or vegetable oil) for frying
Ingredients for the Dipping Sauce:
1 tbsp. pimentos (and about 1/2 tsp. of the liquid they’re stored in)
It’s Thursday and the weekend can’t come quick enough. What to do? Hit the bacon key!
Here’s a very easy recipe for Charlie Trotter’s Bacon and Lentil Soup from the folks at the A Good Appetite Food Blog that will help you add more Vitamin B(acon) to your life.
"SFM" makes the long list for best cookbook nominees for cookbook written by a Southern author or about the south: http://www.sibaweb.com/siba-news/siba-news/166-2010-siba-book-award-long-list-announced
Some parties and gatherings are the kind you plan weeks in advance while others just sort of happen.
The phone rings, you bump into old friends while running errands, you hear happy news from a good neighbor; and somehow you end up with a living room full of hungry people wondering what delicious thing you’re about to bring from in the kitchen.
Today’s Dijon Cheddar Beer Spread from the folks at the Culinary Concoctions by Peabody food blog might just be the perfect appetizer for those times.
A versatile spread that you can serve with your favorite crackers, chips, crusty bread, carrots and celery sticks, etc. it’s very easy to adapt this recipe as needed.
Prefer to use peanuts, sunflower seeds, or almonds you have on hand instead of hazelnuts? This recipe will still be delicious.
Want to make this spread ahead of time in case of emergency? No problem at all as it can be stored for 3-4 days in the refrigerator.
High Cotton restaurant in downtown Charleston was honored for its outstanding recycling program and waste reduction activities, at the second annual South Carolina Smart Business Recycling Program awards ceremony.
Last week I made this recipe up for a Foodnetwork Magazine contest. I had to submit an original recipe using pickles. I have tasted cream cheese wontons before but always felt they were missing a lot of something. These things are packing more flavor then Hubba Bubba, give them a shout and let me know what you think. (Excuse the darkness on a few of pictures below.)
Filling: Yields approximately 14 wontons
1/2 cup diced dill pickles
1/4 cup diced onion
1 jalapeno pepper, halved, seeded and diced
1/4 cup shredded*cheddar cheese
1 garlic clove, chopped
3 ounces cream cheese (softened)
3 strips of bacon (cooked & chopped into bits)
1 tablespoon*Franks Hot Sauce (or your favorite, no Tabasco)
Although more commonly used in soups and stews, orzo works beautifully in salads as a delicious alternative to the more commonly used macaroni shapes found in mayonnaise heavy pasta salads.
Here’s a wonderful and festive looking salad recipe for Spinach and Orzo Salad with Cranberries and Almonds from the folks at Aggie’s Kitchen.
No matter how great a delicious meal tastes while you're savoring it, if it's a really great meal, it just keeps getting better with time, allowing you to re-visit each bite of the experience at your own pace and with the fickle selection of your own memory. Such an experience is never forgotten and can stay with you for a life time.
As I sit back and reflect upon the select moments and meals of the 2010 BB&T Charleston Wine & Food Festival which concluded yesterday afternoon, I have a similar feeling. As seamlessly, joyously and deliciously as everything flowed over the past 3 1/2 days, it's even more perfect basking in the afterglow of the past.
Considering the epic planning required to pull off such a huge event with such aplomb is mind-boggling, yet Angel Postell and her talented team did it without so much as a glitch, despite the fact that this has been the most attended and ambitious festival since its inception five years ago.
My early perspective on this festival was from the demonstration tent where I worked with Ciaran Duffy and an energetic group of volunteers to get the kitchen set up and the demonstration food prep organized and underway for the visiting chefs. Far from the glitz and glam of Bubbles 'N Sweets, it is none-the-less the heart and soul of the festival - a kind of glorified camp kitchen. Despite some late food deliveries towards the end of last week, Duffy... [Read More]
You’ve probably heard the phrase, ‘as easy as pie’. Actually making a French galette is even easier.
A galette is a delicious, easy to make, rustic looking French pie which you can fill with whatever you think your guests might enjoy. Because galettes feature an open crust, the ingredients you use can visually entice (ie. drive mad) your friends and family long before they take their first bite.
Here’s a delicious party friendly appetizer recipe for a Sun Dried Tomato, Smoked Mozzarella, and Sausage Galette from the folks at Food Blogga; the perfect crusty galette to make as we move closer to Spring.
2006 Ramey Ritchie Vineyard Chardonnay
Russian River Valley, California
Wine Spectator 95 Points – “Deliciously complex, full-bodied and layered with flavors, offering citrus and tropical fruit, with hints of anise and buttery oak, yet the acidity keeps the flavors tangy and vibrant. Drink now through 2012. 1,300 cases made.” (12/08)
Connoisseurs’ Guide to California Wine 94 Points -* ” Seemingly the deepest
... click here for more
Bull Street Catering provides carryout, delivery, and full service catering. Bull Street Gourmet's full menu is available for catering reheasal dinners, bridal luncheons, office meetings, or whatever you desire. We will also work with you to design any menu to meet your specific needs. Whether you need breakfast, lunch or dinner catering, Bull Street is glad to accomodate your catering needs. With extensive... [Read More]
Eat local. Be healthy. Support the community. It’s an excitingly strange and energetic time in America. There are more positive movements and kitschy organizations than there are actual citizens, it seems. You can Pecha your Kucha, eat like a Guerrilla, buy only local shrimp, and, most importantly, you can tell everybody about it. You can make a sticker. Heck, you can start a group to talk about groups you support.
Now, don’t get me wrong, there is more good mojo out there now than ever before. But with so many great causes to support and too many hip groups to join, it can be overwhelming and even confusing to know who is on the up and up. Which groups are legit? Which products are actually healthy and which ones are merely supposed to be... [Read More]
Iverson Catering is a full-time, full-service caterer in Charleston. Catering is our focus, and we are very passionate about what we do. Catering is more than a single component of our business, as is the case with many restaurants. For us, catering is everything, and we put everything we have into each and every event we cater. In addition to great food, we offer beverage services, floral design, event location referrals, event planning services, rentals coordination, site design, and a variety of additional services. The way we think about what we do is constantly evolving, in a large part due to the real diversity of our clients. The result is contemporary, imaginative cuisine,
The forum you clicked on and are now in contains Charleston restaurant reviews by members of this website. The link above contains links to Charleston websites, directions, contact information and descriptions from the restaurants themselves.
In this episode host Giada de Laurentiis throws out the net and lands the perfect food filled weekend in Charleston, S.C. From shrimping and crabbing to an elaborate tea time, Giada is experiencing the phenomenon known as Low Country cuisine.
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Here are the top 1000 phrases in no particuular order ::
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The fifth annual BB&T Charleston Wine + Food Festival is in full swing here in Charleston. Chefs, media professionals and foodies from around the country are enjoying a weekend full of great food and fun throughout the city!
Patrick Emerson, Maverick Southern Kitchens Wine and Beverage Director joined Tara Lynn of Channel 2 this week to [...click here for more ]
Enjoying delicious calamari at home is easier than most people think. The key to a good, flavorful calamari is to buy the freshest squid possible and then not to overcook it.
Once you’ve made your first batch of calamari you’ll never need to look at a recipe for it again because it’s far easier to make than it looks.
Below is a delicious recipe for Spicy Buttermilk Fried Calamari from the folks at The Hungry Mouse.
Featuring a sensual combination of portabello, shitake, maitake, and beech mushrooms, this probably isn’t the cream of mushroom soup recipe your grandmother used to make.
However, if your future grandchildren are very lucky, this wonderful soup could be your excuse to start a new family food tradition for special occasions.
Alas, this is not the most inexpensive mushroom soup recipe ever created. However, if you’re looking to both wow and spoil the wild mushroom fanatics in your life, this delicious recipe for Gourmet Cream of Wild Mushroom and Leek Soup from the folks at Culinary Musings should work nicely.
Making classic homemade ravioli from scratch is something every serious home cook should consider trying. However, in these busy times, this handy wonton wrapper ravioli method is very satisfying and will save you time as well as allow you the flexibility to experiment with your own favorite ingredients for the “ravioli” filling.
Wonton wrappers are available in the refrigerated case of most supermarkets, health food, and Asian stores and are the key ingredient that makes this a great spur of the moment ravioli recipe.
Enjoy!
Ingredients:
1/4 cup raw hazelnuts, roughly chopped (or use dry roasted, unsalted nuts)
Pulled Pork Sliders, perfect for any Independence Day Celebration
Independence Day…..Those two words bring up some of the best images and thoughts stored deep in our memory banks of great times spent with friends and family. For me as a kid it was either heading to Stamford, CT for a family cookout and*listening to*my uncles talk*down south*jive and sip Miller High Life*while my aunts gripped Champale*and sang “We Are Family” to an old school two-step*while snapping their*fingers in unison*or a party at the Buzzeo’s*before sneaking a cooler of beer into the Waveny*Park to watch the fireworks. Although it’s*my favorite, the Fourth of July it*is not the only Independence Day celebration worth throwing a party, the Jamaicans light a splif*on the August 6th* to celebrate their*break from the British, my friends in Afghanistan*fire AK-47s*in the air on August 19 after saying goodbye to the United Kingdom and on
Unlike its more common cousins spinach and lettuce salad, cabbage salad doesn’t often get its due. That’s a shame, because cabbage is surprisingly high in Vitamin C as well as a very versatile ingredient to keep on hand.
Here’s a delicious cabbage salad that works either as a sophisticated, refreshing side dish or works as a meal. It’s also a great way to use up any leftover cooked chicken but it would also be wonderful served with shrimp.
As an advocate of all things local, hopefully organic, and ideally bio-dynamic, I'm really excited about the new web site, www.americanfarmtotable.com. In the contention for the fiercely competitive James Beard Award for best culinary web sites, it's definitely one worth visiting. The site features restaurants from across the United States that buy from and cook with locally raised produce and products, and shine as a result. Charleston's own FIG and McCrady's are among the honored seated at "the table." This site, and the glorious restaurants cited in it, give huge testimony to why fresh and local makes the best food and the most delicious dining experiences available for all of us to enjoy.
This morning’s Dedication of Sanders-Clyde Elementary Middle School was the perfect way to begin a Monday morning. In a beautifully designed, art-inspired building, the school played host to Mayor Riley, Dr. Nancy McGinley, Rep. Wendell Gilliard and many other community leaders who came together for the rebirth of one of Charleston’s schools that is*most in need. Speeches were full of hope and gratitude and visions of success for all of the children who attend and will someday attend school at Sanders-Clyde.
PDA is honored to have been a part of the rebirth, and we were able to see the*Strand Selecon*lighting system in action this morning for performances by both the Sanders-Clyde Fifth Grade Strings Students and the Sanders-Clyde Dance Team. The culmination of the event was the unveiling of nationally renowned artist Jonathan Green’s*mural that stands in as a warm invitation for all who enter and as a banner of inspiration for the entire neighborhood.
The James Beard Foundation has announced the semifinalists for the 2010 James Beard Awards which honor some of America’s most respected restaurants, chefs, food authors and restaurants. This marks the 20th anniversary of the James Beard Awards which have been held annually since 1990.
Past chef honorees include Anthony Bourdain, Bobbie Flay, Grant Achatz, John Currence, David Chang, and Nate Appleman.
Noted food writers such as Nathalie Dupree, Barbara Kingsolver, Frances Moore Lappe, James Peterson, and Paula Wolfert have also been given the award.
Charleston, South Carolina James Beard Award Winners include food writers Matt and Ted Lee (The Lee Brothers) and chefs Mike Lata, Robert Stehling, and Robert A. Barber, Jr.
Below are selections from the list of semifinalists for the upcoming James Beard Awards. (The finalists will be announced on March 22nd,
Wondering just how many oranges it takes to power an iPhone? (I bet you weren’t.)
No matter, because you’ll still want to see this well produced and interesting short video featuring delicious Jaffa oranges as an alternative power source for one of Apple’s most popular products.
(See apples and oranges really do go together!)
Kind of takes green -er, orange energy to a whole new level don’cha think?
Enjoy!
Obviously, using 2,380 orange slices to charge an iPhone battery isn’t practical at all. Still, the video is a fun geeky
First I have to apologize for my extended absence from the blogosphere. Its been a busy last two weeks and then my computer*contracted a virus (this will teach me not to ignore alerts for updates to my virus protection).*For*those that my not know, last weekend was Independence Weekend.*And if you*don’t know about February 20th, I will get back to you on that one.
For now here is a quick and simple recipe that I watched Kris make while I was still in Connecticut. When your guest taste these they will swear you went through a lot of work to make them, just nod your head and take credit.
INGREDIENTS:
- 1 bag Mini*Reese’s Peanut Butter Cups
- 1 roll of Pillsbury Peanut Butter Cookie dough
Pre-heat oven to 350*F. Place liners in*two mini-muffin tins. Mini-muffin tin should be just
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