| You Taste Like a Burger
While growing up in Saudi Arabia, I would watch our cook as he prepared complex, gourmet meals. It was not only a distraction in a place without neighborhood parks or television, but also a cultural adventure into his native Filipino culture, as well as romps to Italy, France and home to the U.S. I'd watch, fascinated, as he would remove the meat and bones from a whole chicken's skin, mixing the meat with vegetables and seasoning, and then somehow get it all back into the skin before stitching the floppy bird back together and roasting it. I have never understood how a person could not know how to cook. Friends ask me to teach them a recipe or two, so before dinner parties, I call them into the kitchen. They are inevitably more concerned about what we are drinking, and are often back in the living room within five minutes.
Gourmet Guys get guts growling
Chefs fine-tuned their recipes for competition, guests reviewed the menu, money flowed from pockets, and the feeding frenzy began Sunday at the Gourmet Guys fundraiser at the Center for Active Generations in Sioux Falls.
It was the sixth year for this fundraiser for the center, and the smell of a good meal enticed hundreds.
The event gathered more than 40 Sioux Falls men to serve up their own special recipes for guests. Money goes to support programs and services at the center. Gerald Beninga, president and CEO of the Center for Active Generations, said the large crowds and a gathering of famous "chefs" is like magic.
"It is a big social event, brings out people and resources from every part of our community," he said. Tom Hanson, KDLT-TV anchor, is in his fourth year, and said it is amazing how much the crowd has grown throughout the years.
Today's Special: Chicken, Mushroom, and Goat-Cheese Burritos
Isn't it fabulous fun to think outside the box? Generally when making burritos I stick to the usual Tex-Mex inspired ingredients of beans, rice, and pepper jack cheese, but today I was in the mood to jazz things up a bit. Instead of using my usual chicken with tomato salsa and cilantro mixture, how about using mushrooms, green salsa, spinach, and goat cheese? Sound deliciously gourmet? Well it's made with store bought chicken making it easy and quick! I've never had goat cheese on a burrito before, but can imagine that it will be creamy and crumbly. The spinach will add a fresh crunch making this burrito a perfect on the go meal that you can scarf down before you meet the girls for cocktails. Get the recipe and Chicken, Mushroom, and Goat-Cheese Burritos From Martha Stewart 2 tablespoons olive oil 1 medium onion, chopped 1 jalapeno chile (ribs and seeds removed for less heat), minced Coarse salt and ground pepper 10 ounces white button mushrooms, trimmed, thinly sliced 1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups) 1 package (10 ounces) frozen corn kernels 1 cup prepared green salsa, plus more for serving 6 burrito-size (10-inch) flour tortillas 1 bunch flat-leaf spinach, thick stems removed (3 cups) 1 log (5 ounces) soft goat cheese, crumbled In a large skillet with a lid, heat oil over medium.
Le Sanctuaire and CP Kelco Announce Partnership
ATLANTA--(BUSINESS WIRE)--To better serve the food design needs of culinary professionals, CP Kelco is proud to announce a partnership with Santa Monica's Le Sanctuaire, a gourmet boutique and consulting service. This partnership with CP Kelco, a leading hydrocolloid company, involves joint culinary development as well as hydrocolloid material supply through Le Sanctuaire. Le Sanctuaire will give chefs access to renowned culinary expertise and other gourmet ingredients, as well as CP Kelco products and technology. Future plans for the partnership include promotion, supply and tradeshow participation. "Culinary professionals have raised the bar on design, creativity and taste, while at the same time raising the awareness and appreciation of well executed food among mainstream consumers," according to Amy Wong, CP Kelco Food Technical Support.
Lappin injury puzzles Lions
The champion midfielder suffered the cork after heavy contact with Hawks on-baller Luke Hodge in round one and hasn't played since, despite promising signs on the training paddock that have raised Brisbane's hopes time and again. He continues to be in doubt for Saturday's away clash with Carlton at the Telstra Dome and Brisbane coach Leigh Matthews said an accurate diagnosis had evaded them up to this point, frustrating both Lappin and the Lions. "The corked thigh, the bruising on the thigh, has probably largely settled down, but the other part of the muscle seems to be a bit sore and tight as well, so it's difficult to diagnose exactly what his problem is," Matthews said. "In other words, has it just tightened - which means a few days - or has he strained some muscle fibre.
Pope returns with his own restaurant
Larry Bly has plenty on his plate these days. He's got two TV shows on Cox Cable Roanoke. Click ahead for details and showtimes. Recent columns The Mexican Embassy moves to Valley ViewZaxby's is chicken finger headquartersA treasure discovered near WoodstockMore Thai foodLetters from around the world, down your street and up your alleyColumn archive Recipe of the day .
Red Robin restaurant sure to please everyone in the nest
Greenfield's Red Robin is one of handful of eateries in Brew City that truly falls into the "kid friendly" category. The restaurant offers free balloons, colorful décor and an extensive menu with munchables that will appeal to mama birds, papa birds and baby birds alike. Red Robin is a chain with more than 300 restaurants in North America. (There are eight in Wisconsin, but only one in the Milwaukee area.) It began as a bar in the 1940s near the University of Washington. In the '70s, Red Robin became full-menu diners. Red Robin specializes in gourmet, build-your-own burgers, and is known for serving "bottomless" heaps of thick-cut, steak fries. On a recent visit, we indulged in the five-alarm burger ($8.29) that featured a thick and juicy burger, pepper-jack cheese, jalapenos, tangy salsa, sliced tomatoes, lettuce and chipolte mayo.
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