Friday’s Last Spoonful: Grilled Peppers

Hot peppers made even hotter

Ever tried grilling hot jalapenos or mild bells? Place them on the grill at your next cookout. The open flame will release flavors. Here’s a tip: Use the kitchen stovetop and a pair of metal tongs to toast peppers in a pinch. Hold each one over a burner set on high for a few seconds to a minute. If you are extra careful and if the pepper is large enough, you can even set it right on the burner. Turn the pepper for even toasting.

Grilling all types of veggies is a way to give old (fridge stored) ones new life. Here is a neat site, which discusses grilling veggies.

Thursday's Side Dish: Kimchi

Kimchi rocks the meal

Kimchi, Korean pickled veggies, is used as a side dish. The seasonings vary. Pieces of napa cabbage or large radish drenched in a spicy (hot or hot and sweet) sauce are the most common. A little goes a long way. Jars of kimchi base (used to season and pickle) are readily available at any Asian grocery. Here is a site that discusses varieties of kimchi.

Wednesday’s Helping: Canned Tomatoes

Tomatoes — because you can, can, can

Our beef stew recipe calls for freshly cut ripe tomatoes. If you want to speed up prep time in any dish calling for fresh tomatoes, substitute with canned tomatoes. Muir Glen, Hunts, and Del Monte are three great brands. But generic brands will do fine, too. We recommend using one 14.5 oz can diced tomatoes for our beef stew recipe. The American Dietetic Association compares canned tomatoes and fresh tomatoes here.

Tuesday's Cup: Salt

Salt brings on flavor

It’s known as sodium chloride among chemists. Find it right next to the pepper on many dining tables. Salt forms naturally as the mineral halite. Gourmet salts have increased in use and popularity. We like a red Hawaiian sea salt available at Trader Joes. Nelly is going to try a Himalayan pink salt from Whole Foods next. Fleur de Sel is the king of sea salts and comes from Brittany in France. Do you have a favorite gourmet salt?

Memorial Day

The Stew will be back tomorrow. Happy Memorial Day. Here is another fun site!

Friday’s Last Spoonful: Lamb Stew

Lamb stew isn’t just for the Irish

That’s right. This Irish favorite is yummy. Lamb is the oldest meat species to be domesticated by human beings. A cup of lamb stew runs at $4.99 (US Dollars) at the local bar/restaurant because it’s a house special. Thyme makes all the difference as a key ingredient. We swear that it’s good. Is there a secret ingredient that makes your stew top notch?

Thursday's Side Dish: Tres Leches

A Mexican sweet surprise
Dessert comes from the French "desservir," which means "to clear the table.” It’s the sweet happy ending to any meal. We like a Mexican dessert called Tres Leches Cake, which translates into Three Milks Cake. It is topped off with whip cream. Sweetened condensed milk is the secret ingredient that makes every slice sinfully decadent. Here is a link to its Food Network recipe.

Sprinkle crushed almonds or pecans on top if you desire.