Grey Poupon

Hello my Fellow Foodies!

Hope everyone is staying warm out there. Coming up on my agenda in the month of march is a truly exciting opportunity. Grey Poupon is hosting a contest for the best recipe featuring their truly unique dijon mustard. I have entered the contest and need your support! Below is the menu I created and in less then 2 weeks, I will have to make it and be judged. I can not wait to share these recipes with you, they are unique and delicious, highlighting the flavor of Grey Poupon in several different ways.

Roasted Quail with Dijon Walnut pan sauce

Grey Poupon Sausage Dressing with Dijon cherry walnut compote

Champagne Poached Leeks and Fennel with a Dijon and roasted onion reduction

Dehydrated Grey poupon dusted fennel leaves

As always, Enjoy! ~ K

The cure for any sweet tooth!

Fried Plantains with Raspberry Jam and Vanilla Ice Cream





I recently discovered a ridiculous sweet tooth that I have, and have been creating new and different desserts that you too will crave to solve your sweet tooth anytime. Change up your normal bowl of vanilla ice cream with this delicious recipe.





Ingredients

2 Ripe sweet plantains (they should be brown, like bad bananas)
1 cup Canola or Vegetable oil
1tbsp Ground Cinnamon
1/2 cup Light brown sugar
1 pint Quality Vanilla Ice Cream
1/2 cup Raspberry Jam
To taste Sea Salt





Peel and slice the plantains on the bias into about 6 pieces. Preheat your oil in a medium saute' pan over medium heat. Then place the plantains into the oil and pan fry until golden brown on both sides (the plantains should sizzle when placed in pan). Once golden brown remove and place on paper towels to drain extra oil. Sprinkle both sides with the cinnamon sugar mixture. In a bowl add 2 scoops of ice cream, heat the jam for 15 to 25 seconds until warm and drizzle over ice cream. Place in plantains and and just a pinch of sea salt to the bowl.





This will definitely satisfy any sweet tooth you may have in the future. On a side note, plantains are a great item to have in your home the can be served in savory and sweet dishes and are packed with vitamins.





As Always, Enjoy!





~ K

The Wire

Hello Foodies,

As i am sure you all have seen, I have been slightly sporadic in my posts over the past month. I am sorry for that. But as many of you know, it is crunch time for my culinary school as I will be graduating in less then 3 weeks!!! So I wanted to tell you all to have a wonderful Thanksgiving and remember these helpful tips to ensure that you have a easy, relaxing, and delicious holiday.

1. Start prepping 1-3 days in advance
2. Prep everything before you start to cook
3. Make a schedule for how dishes must be completed
4. Drink a beverage while cooking,
5. Enjoy quality time with your friends and family by inviting them to help
6. Remember to let you turkey rest for at least a half and hour
7. prepare the cold items in advance and store them so you do not have to rush last minute


If you follows these simple guidelines, you will do great! Feel free to shoot me any holiday questions you have on recipes, planning, or general ideas. Have a great one!

As always, Enjoy! ~ K

Meatball Madness

What’s a great way to spend your Sunday evening? How about working with the one and only Steve Martarano… The only thing better then working with him, was eating his one and only meatballs gravy and salad. A unique combination of the Italian trio beef, veal, and pork, seasoned to perfection with the perfect amount of moisture, this is simply better than your grandmas, hands down. Paired with a “south philly” salad, Steve proves that simple ingredients paired together in the right way can and will make magic for your pallet. A light refreshing salad with red wine vinegar, EVOO, with a seasoning blend of salt, pepper, garlic, reggiano, and accent, the entire plate came to life when it was finished with fresh ricotta. Steve may be one of the most high profile chefs with a heart of gold. A good old fashion Philly boy, the only question I have to ask, is when will he come back to Philly?


Photo by: Alex Oliveira/startraksphoto.com

Scarecrows, Pumpkins, and Leaves Galore

Well folks, it’s hard to believe, but we have fallen into autumn. As the trees start to turn and the air becomes brisk, we start to yearn for those comforting foods that will take the chill off of an unexpected cool day. As the season changes there are some unique ways to incorporate warmth into your cuisine by using seasonings, aromatics, and spices to give it that seasonal depth.

A favorite tradition in the fall is to utilize the aromas that we all associate this season with, cinnamon stick, nutmeg, clove, orange peel, all spice, and pumpkin. Along with enjoying these flavors in various dishes, you can use them in place of a candle.

In a medium size pot add:

- 3 cups water
- 1 tbsp salt
- 3 cinnamon sticks
- 1 nutmeg
- 4 cloves
- 1 tbsp whole allspice
- 1 cup pumpkin puree

Note* All you want from the orange is the outer most zest, no white

Bring the ingredients to a boil, and reduce to a simmer. This liquid will stay fragrant for up to 12 hours. Simply replenish the water when it reduces by half.

There are so many different combinations you can make. Try substituting the pumpkin for the zest of 1 orange, or with 1 cup of apple cider. Get creative and enjoy your own delicious recipes of seasonal aromatics!

Until next time, stay cozy and As always, Enjoy! ~ K

picture courtesy of: www.applepiepatispate.com

Delightful Sangria

Sangria, by The Drinkie in You: Mr. David De La Cruz

Drinkie: A person who enjoys all types of alcoholic beverages

As Labor Day quickly approaches the unofficial end of summer draws near, soon the beaches will be empty, girls will be dressed more appropriately, and beverage choices will slowly shift from those fruity summer drinks to the wheat and pumpkin tasting fall choices. Gone will be the days of outdoor daytime drinking with your favorite Coronas and Miami Vices. Fear not fellow Drinkies because before you say goodbye to all of your favorite summer beverages, try making the following recipe for Sangria which will be sure to be a hit at those End Of Summer Blowouts!

The Following recipe will yield approximately 1 gallon


Ingredients:
- Two Bottles of Red Wine (A Rioja or another light red without an overpowering taste)
- Orange Juice – 20 Fl Oz
- Sprite – 20 Fl Oz
- Rum – 4 to 6 shots worth (depending on how intense you want to be)
- Sugar – Half A Cup
- 2 Limes – (One lime will be cut up and the other squeeze the juice
- Two Red Apples – cut up
- One Green Apple – cut up
- Two Oranges – cut up (take out seeds)
- Two Peaches – cut up (you can replace this with raspberries if peaches aren’t your thing)
- Ice

Directions:
- Cut up all fruits and place into bowl
- Fill the bowl with Ice
- Pour the bottles of Red Wine into the bowl (be careful of the wine splattering)
- Pour the orange juice and Sprite
- Add the shots of rum
- Add the sugar
- Now stir everything together
- Serve chilled

Please note that if the wine and rum taste is overpowering, try adding more Sprite or Orange Juice to take a little of the edge off (Not Recommended). Well this is DDC guest blogging on the Foodieinyou – please let me know your feedback. Till next time when I share some of my Fall Favorites. Too all my Drinkies – ENJOY!

If you should have any questions or wish to contact DDC, please email me at: foodieinyou@gmail.com

And salad steals the spotlight!!!

It used to be that a salad was a preset to the main event in a meal, something to hold you over until your entrée arrived. Lettuce, a couple of tomato wedges, carrots, and maybe if you were lucky there would be a few croutons to top it off. Well times have changed, my friends, and salads are stealing away the spotlight. More and more you are seeing creative ways to make a salad a unique signature, and especially your own. From fruit to nuts, you name it, and it is showing up in salads. This is a trend that will not be going out of style anytime soon, and in my opinion will remain a staple for many years to come.

When thinking about a salad, there are a several components that comprise this dish. First the base, what is going to be your substance? Maybe iceberg, or maybe a mixture of endive, red leaf, and romaine, pick a lettuce that will be able to stand up to and complement your flavor accompaniments. Speaking of flavor the next step is to decide what is going to go along with you base. This is where your creative freedom can really be unleashed. Instead of tomatoes, cucumbers, and carrots, why not make it sun dried tomatoes, artichokes, and roasted red peppers. Maybe you would like something fruitier like pears, strawberries, apples, or grapes. Toppings like nuts and seeds make an interesting and complex texture, not to mention great flavor. Trying out different cheese can also create great dimension, sharp cheddar, feta, rich and creamy blue, shaved parmesan, or aged Gouda. Instead of bacon bits, try some prosciutto of fried pancetta.

The combinations are endless, and so are the possibilities. It does not end at the salad; it also needs to be dressed. By creating refreshing homemade vinaigrettes, you can brighten any masterpiece you put together. Use this simple base recipe and you can create a great finish to any salad. Get creative; you will be surprised with what you come up with. Try adding a flavored jam instead of the honey, or herbs to enhance the savory aspect to your salad. Let me know of great salads you have created, you never know, I may ask to put it in my next cook book!

Vinaigrette

1 cup canola
1/3 cup red wine vinegar
2 tbsp Dijon mustard
2 tbsp honey
Salt & Pepper to taste

* This recipe will work with and oil & vinegar, Red wine and Canola work with the most options

Combine all of the ingredients except the oil. Once together, slowly add the oil while continuously whisking so the dressing will emulsify (blend together).

As always, Enjoy! ~ K

Pork Tenderloin

cherylforberg.com













5-7 lb tenderloin
1 cup BBQ sauce (Sweet Baby Rays Honey BBQ Sauce)
1 cup of Mesquite Seasoning
½ cup minced garlic
½ cup Orange Juice

The key to this recipe is to marinate, slow cook, and then grill.

First mix the orange juice, BBQ sauce, and garlic together and set aside. Then take the tenderloin and using a knife stab the tenderloin so the marinade can seep into the meat.
Once finished, rub the tenderloin with the mesquite seasoning and let sit in the refrigerator for at least 2 hours. Take out the tenderloin and place into a large basting pan.
Pour the BBQ mixture over the tenderloin, cover with foil, and place in a 200 degree oven for 2 hours. Check every so often and baste to ensure it stays extremely moist. Remove from heat and let sit for 10 minutes. Cut tenderloin into 4 equal pieces and place onto grill over med high heat. Caramelize and sear the sides of the tenderloin, and cook to a medium, medium well finish. Remove from grill and let sit covered for 10-15 minutes. (This will let the juices redistribute through the meat.) Cut and serve!

If you should need any help with this recipe, please feel free to shoot me an email, and as always, Enjoy! ~ K

Ceviche

Ceviche is a seafood based dish that is cooked by citrus marinating, where no heat is used. Brought to us by Latin American countries, Ceviche can be made in many variations with many different types of seafood, most commonly, tilapia, shrimp, and crab. Ceviche needs to marinate for at least 3 hours.

Recipe

2lb uncooked shrimp
1 cup red onion diced small
2 cups bell peppers small dice (red, yellow, & green)
3 cloves of garlic minced
1 tsp ginger minced
¾ cups cilantro chopped small

2 cups citrus juice (lemon & lime)
½ cup red wine vinegar
2 tbsp honey
Couple of dashes of Tabasco sauce (preference to taste)
Salt and pepper to taste

Cut all of the ingredients, and combined the liquid ingredients in a large bowl. Season with salt pepper, and Tabasco, and refrigerate for at least 3 hours.

As always, Enjoy! ~ K

Hoboken NJ: The Frozen Monkey Cafe'

Known for it’s practically calorie free frozen treats, the Frozen Monkey on Washington Street in Hoboken is now serving light fair including breakfast. For a town with minimal options for breakfast during the week, the Frozen Monkey offers a variety from banana pancakes to granola and scrambled eggs. The food while good is very simplistic in flavor dimension. The scrambled eggs were cooked perfectly, and served with a baguette (white or wheat). The sandwiches are good for the most part; the Dijon chicken sandwich had nice flavors that complemented each other, grilled chicken, Dijon mustard, pickles, and lettuce, but was hard to keep together, and needed to be seasoned. A couple of things that were a little disturbing, water served without ice, their plating and presentation could be improved which would help with the over all appeal of the dishes. They lacked on servers which caused our food to take a while to make it to us. Believing however that this is because the prices are very reasonable, and it has a fun atmosphere for causal dining with family and friends, especially if you have young children. The decor is funky and there is outdoor seating as well. By all means check it out for yourself, because most people were leaving with smiles. Enjoy a nice book with a cup of coffee, frozen treat, or their light fare. I would suggest the morning. Overall, Frozen Monkey has a nice variety and good fare for the very affordable menu they offer. With a bit more time, their creative concepts for their menu could evolve into something great.

As always, Enjoy! ~ K

Umami, introducing the 5th basic taste

More and more, you have been hearing, or will start to hear the word Umami being used in restaurants all around. What the heck does Umami mean? Lets take a close look so the next time you are in a situation where you can utilize this term to enlighten your dining company, you can do so with the confidence to know that you have a clue what you are talking about.

For centuries sweet, salty, sour, and bitter where the four basic tastes that where associated with flavors when understanding the dynamics of ingredients and recipes. At the turn of the 20th century, Eastern culture was able to identify the Fifth basic taste, one that has always been around, but eluded a definite description until then, Umami. Discovered by the Japanese, Umami has given a name to the illusive flavor caused by glutamate, a type of amino acid found in some meats, dairy, vegetables, and fish. Many people associate Umami with savory, which to give you a term that will relate to your idea of a flavor; this savory is a good word association.

To start to begin to understand Umami, it is important to learn some of the staple ingredients that deliver this taste. Sea based ingredients ranging from seaweed to fish, are some of the most common and regionally utilized ingredients, and are packed with Umami. Other foods which hold the taste of Umami are soybean, milk, pork, tomato, parmesan cheese, to name a few. These all hold the taste which most chefs believe can be heard throughout the mouth. This taste has the ability to bring together a multitude of flavors and act as a base, as appose to stand out like the other flavors: sweet, salty, bitter, and sour. Have you ever eaten a dish, and you are able to identify all of the flavors and tastes, but there is something about the dish, that you just cant describe… 9 times out of 10 it’s Umami. It is also important to note that for ingredients like vegetables which hold Umami, they are magnified when heat is added. Think about the way a portabella mushroom taste before and after it is cooked. This is a great way to understand the concept.

While just getting its roots as a common taste in America, Umami has been worldly known, especially in the eastern regions for a while now. So the next time you are discussing the flavors and textures of your meal, you can assertively insert your knowledge on Umami and be part of the growing fan base of this great taste!

As always, Enjoy! ~ K

Fajita Quesadillas to take the weather blues away

Let’s face it, the weather has not been favorable to say the least, but that does not mean that we can’t have a night full of heat with this great recipe. When thinking of Mexican food, two favorites for most are fajitas and quesadillas. Fajitas however can be a bit over the top in ingredients and cooking steps, along with dishes and clean up. With this recipe you can have all the delicious flavors of fajitas wrapped up in disguise as a warm and gooey quesadilla. So turn on some music, pull down the blinds flip on your lights, and make some margaritas, its fiesta time!

Chicken Fajita Quesadillas

8 10 inch flour tortillas
1 lb chicken
1 Spanish sweet onion
½Green bell pepper
½Red bell pepper
1/3 cup jalapenos
1 tbsp crushed red pepper flakes
2 Packages of shredded mozzarella cheese
¾ cup Parmesan cheese
1 lime
½ cup cilantro
1 cup sour cream
1 cup Pico de Gallo (store bought or see recipe)
1 cup guacamole (store bought, or see recipe)

Sauce
½ cup chicken broth
1 tbsp olive oil
1 packet fajita mix or
1tsp cumin
1tsp salt
1tsp paprika
1tsp chipotle
1tsp pepper
1tsp chili powder
Juice of ½ a lime

Note* to save time, you can simply buy a fajita kit which typically comes with 8 flour tortillas and the fajita seasoning already together. If you would prefer to, you can make your seasoning from scratch.

First prep all ingredients. Julienne onions, pepper, and chicken into same size pieces. Mix the sauce ingredients together. In a separate bowl mix the cheeses, jalapenos, and crushed pepper flakes together and set aside. Next mix the sour cream, Cilantro, and juice of half of lime together and set aside. (If you are making your Pico and Guacamole from scratch, do so now).

Once you have prepped all of your ingredients, preheat a sauce pan to medium heat, and add in your mixture of chicken, vegetables, and sauce. As you are sautéing the mixture if it appears to be dry add chicken broth as needed. Once the mixture is cooked and most of the liquid has evaporated, turn heat off and place a lid over mixture.

Next on a medium heat skillet, lay out 4 of the eight tortillas, lightly butter the side down. Place an even portion of half the cheese mixture on each tortilla, and then evenly disperse the fajita mixture onto each quesadilla. Then place the remaining cheese mixture onto each quesadilla, and top each with the last 4 tortillas with a little bit of butter on the outside of the tortilla (like a grill cheese) flip each quesadilla once the cheese has slightly melted. Once both sides have browned remove from skillet.

Let sit for 5 minutes, cut each quesadilla into 4 squares. Serve with dipping sauces, chips, and any other of your favorite Mexican side dishes. Hope you enjoy your siesta!

For more information or recipe tips email: https://feed.examiner.com/fckeditor2_6_3/editor/dialog/foodieinyou@gmail.com

As Always, Enjoy! ~ K

Cheese 101

The international language of food has one common denominator, cheese! Parmesan, Swiss, Provolone, Blue, Limburger, Ricotta, Feta, Gouda, Jarlsberg, Chihuahua, and many more, have the ability to add a component to any dish which builds character and depth to the other ingredients. Understanding various cheeses origin, texture, and flavor will help you to determine what cheeses complement which dishes.

The standard scale has 9 categories that all cheeses belong to

1. Fresh: Has a smooth and granular texture; uncooked, un-ripened curds
Examples: Creamy light flavor, Ricotta, Cream Cheese, Fresh Goat Cheese
Used in dishes to give a cool and creamy background: Lasagna, Bruschetta, dessert
(European, North American, Central Asia, South American origins)

2. Soft-ripened: Semi-soft cheese that ripen inward; have a soft rind
Examples: creamy but pronounced flavor, Brie, Camembert
Great to pair with over powering salty or sweet ingredients to mellow and
complement: fruit compotes, cured meats, nuts.
(European, particularly French Origins)

3. Washed rind: Inward ripened; cured with wine, beer, or salt
Examples: The smelliest cheeses around with strong flavor, Limburger, Pont L’Eveque
Very strong cheese typically stand alone, great to pair with fresh fruit and baguette
(European, particularly French & Central Asia Origins)

4. Natural rind: Self forming rind; strong flavored rind created by natural spores
Examples: Cheese varies from mild to strong flavor soft texture, Stilton, Cantal
Distinct flavors to be appreciated with wine and cured meats
(European Origins)

5. Pressed Cheese, Uncooked: Cheese is formed by pressing curds, and removing whey
Examples: Medium salty flavor semi hard texture, Cheddar, Colby, Chihuahua
Mild flavors with slight salty background: Universal cheeses which go great through
out a cultures cuisine
(Origins from all around the world)

6. Pressed Cheese, Cooked: Through heat curds become solid and then are pressed
Examples: Pronounced flavor semi hard of hard texture, Gouda, Parmigiano Reggiano, Gruyere
Strong sharp flavors with varying texture, great accent to dishes
(European and Central Asia origins)

7. Semi-hard & hard: Similar process to cooked pressed cheese, but aged as well
Examples: Mild but distinct flavor with defined texture, Swiss, Aged Gouda
Great on sandwiches
(European, Central Asia Origins)

8: Blue-veined: Aged with penicillin spores to create mold of blue greenish color
Examples: Of the strongest flavored cheese, sour creamy flavor defined texture, Gorgonzola, Roquefort
Bold flavor great on salads and meat sauces
(European, Central Asia, North American Origins)

9: Pasta- Filata: Pulled cheese origin from Italy, submerged in whey, pulled and kneaded
Examples: A soft or semi soft texture with mild to salty flavor, Mozzarella, Provolone
Great on Pastas, and in main protein dishes, versatile for many cultures
(European particularly Italian origin)

Familiarize yourself with cheese by going to your market and sample the various cheeses they have. Do not be afraid to try samples from around the world. Ask questions, and enjoy the experience. Now that you know the varying types of cheese, you can start to develop a pallet for different varieties, and develop recipes around them. A great idea for a party is a wine and cheese party, for tips on this idea go to: http://www.redbookmag.com/recipes-home/tips-advice/wine-cheese-party-hl

For questions about this article email: foodieinyou@gmail.com

As Always, Enjoy!

~ K

Take the market challenge

If you are an ethnic food enthusiast and love took cook, then I give you the market challenge! I have been doing this for several years, and not only is it fun, but it is scrumptious too. The first step to this challenge is to understand the challenge itself. This test is to see how adventurous and creative you can be. When I started traveling to different parts of the world, and getting to experience all of the various cuisines offered, I realized how many diverse ingredients there are out there. Once home, I would practically go through withdraw, and yearn to be able to savor those flavors once again. One day I was in a the store and I saw a basket full of imported Italian delicacies, and it gave me an idea… why not find traditional ingredients from around the world that I can use at home to bring back the feeling of the different cultures I have come to know and enjoy; as well as explore regions that I have yet to visit. So it began.

The goal is to find an item or items that are unfamiliar to you, or that you tasted abroad. Once you found it, find a recipe that incorporates those ingredients and have a blast creating a cultural meal. Make one night a week in your household international night. That night plan to have a sit down dinner with your family, talk about the culture, food, and traditions you are exploring and ask what they like or dislike about the dish you prepared. You will be surprised how excited you will become when you visit the grocery store for your next featured ingredient. The most important part about this is to start to build your cupboards with different items that you can build into dishes and complement one another until one day you can make an entire recipe with just the ingredients you have bought doing this challenge.

If you find a recipe that brings you back to the little café on the corner in Tuscany, then you accomplished the challenge. So don’t delay, get out there and shop for your next international dish!

Sample ingredients and suggested cuisine:

Bok Choy- Asian
Tamarind- Thai
Anchovies - Italian/Greek
Quince- relative to Serbian, Croatian, and Iranian cultures
Star Anise- Chinese
Lavender – Mediterranean
Turmeric - Moroccan

Please feel free to contact me for any information regarding this article at: foodieinyou@gmail.com

As Always, Enjoy! ~ K

6-15-09 Review: Hoboken Bar & Grill

A newly renovated addition to the town, Hoboken bar & grill is serving up a pleasant change to classic bar cuisine. Now being open for several months, it was time to check out this establishment, and what it offers to the mile square town with bar & grills out numbering people… so you would think. An appreciation for their courteous staff that was above satisfaction to me and my guests, our lunch fair was able to hang with the big boys. Dining on the patio area under the roof, it was a very nice setting to take in while enjoying our meal. Ordering the grilled chicken sandwich, and the breaded chicken Panini, both had good flavor and depth. In terms of flavor, these 2 sandwiches were amongst the best I have sampled at any bar & grill in Hoboken.

The grilled chicken sandwich was served on a warm chard rosemary ciabatta with a savory pesto mayonnaise, which paired very well with the moist marinated chicken breast. The breaded chicken panini was equally tender and moist with great complements of roasted red peppers, pesto, and oozy cheese piled onto crusty and dense bread pressed to perfection. Both were accompanied by battered French fries, which were delicious, however I have to speculate whether they were made in house. We enjoyed a pitcher of sangria with our meal which for $15 it was a refreshing alternative to our usual glass of wine. Red or White, it was good; I do have to say that in terms of how it was served, they put ice in the pitcher which by the end had diluted the beverage. Not too sweet, could have used a splash of triple sec, but none the less, it was nice to enjoy on a hot day.

I have not been here for their night life, but it looks to be a nice addition to the town, and if it can make it through the quiet Hoboken summer nights, this will be added to the Hoboken square for the bar crowds weekly rounds.

As always, Enjoy! ~ K

10-11-2009 A spicy review

Whether you are from the Newark Metro area or not, if you enjoy great Mexican cuisine, Los Charritos is a great place to step into la cocina de una abuela. With a variety of Aztecan and Mayan décor at the various locations, each experience is a new and unique one. Now, typically I veer astray from multi location establishments, but Los Charritos simply grew due to popular demand, and you will see why when you go.

Opening its original doors at its Union City location in 1992, founders Filiberto and Genoveva Arias made their dreams from humble immigrants into reality as they saw the high demand for the traditional dishes they created from within the walls of Los Charritos. Now 17 years later and 4 jam packed locations, this leads us to the reason why this is a crowd favorite… the cuisine! From Guacamole prepared tableside, to tender Tampiquena (Flattened marinated steak tenderized and grilled to perfection) these classic dishes are sure to make a festival of flavors in your mouth. Offering you classic variations of tacos, burritos, enchiladas, and quesadilla’s Los Charritos uses only the finest ingredients when they make these delicious dishes.

Taking a closer look at some stand out components to their menu, the mole is a refreshingly dynamic and palatable sauce built with a cacao base and over 20 different spices. If you take a small spoon full of this sauce you can taste the depth and background which create the simply sinful essence of mole. Their verde enchiladas have a mellow heat to complement the different textures and components which all complement each other in a way that only your taste buds can understand. I personally enjoy their Arrachera which is thinly sliced steak oozing with melted oaxaquono cheese accompanied by a refreshing cactus salad and refried beans.

Enjoying these dishes is only a component of this great experience. When you go to any of these locations you understand the love of familia around you. One of the greatest aspects outside the food is the beverages. An untraditional BYOB, you bring the bottle, and they make the drink. From Margaritas to Sangria, they will make you their establishment’s version of these classic and refreshing drinks. Don’t take my word for Los Charritos, get out there and visit one of their restaurants yourself. Visit http://www.loscharritos.com/ to find the closest location to you. When it comes to Mexican… if you can’t handle the heat, make sure to have a great beverage to cool you down.

For more information about this article contact: foodieinyou@gmail.com

As Always, Enjoy! ~ K

An Asian Alternative to Take-out

As a passionate foodie, it is important to have a multitude of healthy recipes pack with flavors, textures, and a variety of ingredients that keep your taste buds intrigued throughout the entire meal. A great way to find dishes with all of these aspects is to look into multicultural fusion cuisine. Here is an easy go to recipe for healthy, flavorful, and dynamic Asian Lettuce wraps. Serve them with egg drop, wonton, of hot and sour soup and you have a great alternative to your normal take out meal.

Before we start, let me preface this recipe by saying, do not be overwhelmed by the list of ingredients. They are very simple to find in any grocery store in the international isle. They are worth getting because they can be used in many various Asian infused recipes. So with that enjoy making this recipe. There are 3 very simple parts to this recipe and your family and friends will love them!

Asian Chicken lettuce wraps

Ingredients
2 Chicken breasts (fresh or defrosted and diced small)
½ cup Cashews (roughly chopped)
1 can Water chestnuts (shoestring cut)
1 small onion (diced)
2 stalks celery (diced)
1 Carrot (diced)
1 can Bamboo shoots (optional)
1 cup shredded green cabbage
2 garlic cloves minced
1 inch ginger root minced

Cooking Sauce
2 tbsp Soy sauce
2 tbsp Teriyaki Sauce
1 tbsp Oyster sauce
2 tbsp Sesame oil (vegetable to substitute)
¼ cup Orange juice
Red pepper Flakes (optional for heat)

Dipping Sauce
¼ Apricot jam
2 tbsp rice vinegar
1 tbsp sesame oil
Red pepper flakes (to taste)
1 tbsp minced ginger

1 Head bib lettuce or iceberg lettuce- core, rinse, separate leaves, dry, and place in refrigerator

First you want to prep all of your ingredients by dicing, mincing, and shredding all which require prep work. In two separate bowls, mix together the cooking sauce and the dipping sauce. Place the dipping sauce in refrigerator.
Once this is done, preheat a wok, or deep sauté pan if you do not have a wok, over medium high heat. Next add a little bit of oil to the pan, and add the onion, garlic, celery, carrots, and ginger. Cook for about 2 minutes, or until you see the onions start to turn translucent. Once this has happened, add in the chicken, and the cooking sauce mixture. As the chicken starts to turn white add the water chestnuts, bamboo, and cashews. Continually stir the mixture until it is completely incorporated and vegetables are cooked to your preference. Remove from pan and place into serving dish.

Place the lettuce onto a serving plate, along with chicken, and dipping sauce. Serve with your choice of soup (you can buy a variety of Asian soups from your local restaurant, or contact myself for great recipes at: foodieinyou@gmail.com )

Enjoy this recipe with a variety of meats and vegetables; do not be afraid to experiment. If you come up with a great alternative, I would love to hear about it.

As always, enjoy!
~ K

For more information about this article email: foodieinyou@gmail.com

Brazilian style dinning... you will not leave hungry

Amor de familia, the basis of the Brazilian culture, family comes first. Why you ask I speak about this? Located throughout Newark NJ, is a traditional Churrasocaria Restaurants. Churraso, is the Brazilian method for BBQ. In the 16th and 17th centuries Gauchos (Brazilian Cowboys) developed a method of salting and slow cooking meat when they were away from their families for long periods of time. This style stems from the Rio Grande do Sol region of Brazil, and after a slow start, it has adapted to the American pallet, and is spreading like wild fire. Churraso is not just a style of cooking it is a way of life, and such this is the experience you will have when you bring your family to this style eatery.

When you first are seated, it helps to understand that this is a different type of dining experience. You will first be presented with one of the most intricate salad bars you may ever see. With classic meal starters, a variety of cheeses, seafood dishes, and bean salads, this bar will make it easy to find something to wet your whistle. Once you have sampled the variety from the salad bar, you will begin the second portion of your experience; and by now you will have noticed the waiters.

These waiters are serving Rodizio. A service style rooted from southern Brazil, they walk around with skewers of a variety of meat from Chicken wings to filet mignon. When they stop at your table, you have the option to turn your card to either green for go, of red for no. Based upon your card, the server will provide you with as much delicious BBQ you wish. This is not a restaurant you will walk away from hungry, since they will not stop serving you until you have said enough. If you do have room after the main portion of your meal, dessert is an option. I suggest deciding ahead of time if you would like to partake in after dinner sweet treats, since your eyes may be larger than your stomach in this situation.
Churraso is all about enjoying great food, with the company of friends and family. So when you go enjoy the company you bring, take the time to enjoy all of the various dishes they present to you, and chat. Most times you will find live entertainment that comes from tradition, and there is always a soccer game on if a T.V. is present!

In the Newark area, there are several restaurants that offer Rodizio. I suggest Brasilia Grill. Their efforts to give you a taste of the culture are the best I have found. What I find to be most accommodating is their menu selection to accompany the “all-you-can-eat” option. This is great if someone in your family and friends has a limited diet. Located in the Ironbound section of Newark NJ, check it out; it’s bound to satisfy even the biggest appetite.

Brasilia Grill
99 Monroe St.
Newark NJ, 07105
Tele: (973) 589-8682‎
For reservations: www.brasiliagrill.com

Enjoy dining out at a fraction of the cost

In these trying times, many people are finding themselves staying home more often to be recession conscious. However, restaurants all over the area are doing their best to maintain their customer retention and satisfaction by developing budget friendly specials for patrons to enjoy at a fraction of the cost. This is a great way to get out and try new and interesting cuisines that you may not create in your own kitchen. To satisfy a craving to go out on the town, these helpful tips will ensure a fun filled evening with your friends or loved one without breaking your bank account.

1. Plan to dine out during the week. Most restaurants have great specials during week days to attract customers, and help fill their establishment on slower evenings.

2. Alcohol is the most expensive portion of your bill. In order to work around this, try and find a BYOB (bring your own bottle) to enjoy an authentic dinner. Many ethnically diverse eating establishments will make their traditional drinks for you provided you bring the alcohol portion of the beverage, (e.g. tequila for margaritas).

3. If you are planning on going to a restaurant that is not BYOB, plan to have an earlier dinner to ensure you receive the happy hour drink specials to save on your alcohol tab. For these specials you may need to sit at the bar, but this is a great way to have a nice conversation with the bartender to learn more about the culture behind the appetizing food you are about to indulge in.

4. When dining with a group, a fun way to explore the various flavors of your restaurant pick, go Tapas style (eating a variety of smaller portion dishes) by ordering multiple appetizers, salads, and desserts to share.

5. If you are dining as a couple, maybe not for a first date, you could opt for Tapas, or plan to share your entrée so you can also have an appetizer and dessert as well. This will give you more to try, and believe it or not cost you less then 2 entrees.

6. Do not be afraid to move around from place to place. Most people tie themselves down to one restaurant, and that may limit the experience. Start your evening with an appetizer and cocktails during a happy hour with a fun atmosphere, and then move to a more intimate setting for dinner or dessert, this is a great way to explore different ethnicities in one evening.

7. Do not be afraid to ask if they have any price conscious specials for the evening, and more importantly to ask what the costs are for items not listed with prices on the menu.

With these tips in mind get out there and explore the diverse and exciting culinary world in your town. Enjoy your meal without having to worry about what it is going to cost you, because you now know how to dine for less money, without missing out on flavor or fun!

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