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Tuesday, November 8, 2011

Wood Cutting Boards

Picking a Wood Cutting Board: As the old adage goes, "You get what you pay for..." With most quality items in the kitchen, you have to spend money on quality.  I've listed a couple of links for various wood cutting boards. 

End grain hard maple boards will last generations when cared for properly. 

Care:  Never wash cutting board in a dishwasher, or soak in sink.  Wood expands and contracts naturally, and this will eventually lead to splitting.  To wash, use soapy water and a rag or sponge and wash, rinse, and dry. 

After washing, sanitize with white distilled vinegar.  Vinegar contanes acetic acid, which kills harmful bacteria.  Wipe full strength using a paper towel and let dry.

After washing, Food grade Mineral Oil will help keep your board looking great and fill the exposed grain.  Once again, just wipe on with a paper towel and let the wood absorb the oil.  Wipe off any excess after a few minutes.  Bees-wax can be applied as well to form a more glossy finish. 

Do this regularly to keep your board good as new. 

What can you cut on a wood cutting board?   Anything!  Food safety is important though, so a few reminders to keep everyone safe. 

First, never cut raw meat on a board before ready to eat food without washing and sanitizing in between.  It is a good habit to cut all ready to eat vegetables BEFORE you cut any meat.  This way, you don't have to clean the board twice. 

Second, wash and sanitize cutting boards right away.  Don't let raw meat dry on the cutting board, or it will make it harder to remove. 

Another solution is to have two cutting boards... One for meat and one for everything else.  Either way, the care instructions above will sanitize a wood cutting boards from any potentially harmful bacteria.

Monday, October 17, 2011

Maple-Apple Cider Vinaigrette

This vinaigrette is great on salads, but just about any roasted or grilled meat.  Try basting some on pork, chicken, even robust fish such as salmon. 

Start by putting all ingredients except the canola oil in a blender and blend until smooth.  Once smooth, slowly add the canola oil while the blender is running to emulsify (thicken) the vinaigrette.  Store under refrigeration. 

2C Apple Cider Vinegar
3T Dijon
1.5 T s&p
1 Shallot
3/4C Maple syrup
2.25C Apple juice
1t Fresh garlic
6 Fresh Basil leaves
6 Tarragon sprigs
1 Qt Canola Oil

Tuesday, October 11, 2011

Crabcakes with Remoulade


1C Mayo
2T stone-ground mustard
2T ketchup
1T paprika
½ C minced scallions
1t minced garlic
1T minced celery
1T minced shallot
2T minced parsley
1t hot sauce
            -Combine ingredients in a bowl until smooth

Crab Cakes

2 Pounds Jumbo Lump Blue Crab
½ Red Bell Pepper Minced
2T Minced chives
½ C Mayo
1T Stone ground mustard
1t Worcestershire
Pinch cayenne pepper
Juice of 1 lime
Salt and White pepper

Panko breadcrumbs

-Lightly combine all ingredients until everything just comes together to keep some large crab chunks
-Form into crabcakes and press into panko bread crumbs to coat the cakes
-Brown in a small amount of butter over medium heat
-Flip and finish in a 400 degree oven for five minutes
-Serve with remoulade...Enjoy

Wednesday, September 28, 2011

Fruit & Cheese Display

Fruit & Cheese Display @ LGPAInternational
Wensleydale with Cranberries
Port Wine Derby
Aged Cheddar
Smoked Gouda
Gold Pineapple

Thursday, September 8, 2011

Easy Caesar Dressing

Store-bought Caesar dressing always tastes odd to me.  This recipe is very simple to make and all you need that you might not already have are the anchovies.  Anchovy paste can also be used. 

Caesar Dressing

4 Garlic Cloves
3Tbl. Lemon juice
2 Anchovies
2 Cups Mayonnaise
1 Tbl Worcestershire
3/4 teaspoon Ground Black pepper
2 teaspoon Dijon Mustard

             -Blend garlic, lemon, and anchovies until smooth, and mix into remaining ingredients.

Caesar salad- Toss romaine hearts, freshly grated parmesan, croutons, and dressing in a bowl until coated.  Serve immediately.