Be Gentle with The Planet ... Go Green El Paso Culinary e-Zine
Grilling Time Taste Of Art
Victor Velez -Artist Profile Pintando La Vida de Colores- Art Event of the Month
Salt Sense for Deli Lovers
Catering Q&A 10 questions for your wedding caterer April 2010
CONTENT Editorial 4 Great Grilling for Less 6 Entertaining with whole grain recipes 9 Berried Treasure 14 Great Flavors on a Budget 16
Easy Home Entertaining 38 Catering Q&A 10 Questions for you Wedding Caterer 42 Taste of Art Artist Profile -Victor Velez 40 Art Event Pintando la Vida de Colores
52 Great Burgers 22 Quick and Easy Meals 26 Salt for Deli Lovers 30 What’s for Dinner 34
There’s Noting to do in El Paso April 2010 by Alfred Soto 58
By Gilbert Velez
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t’s April! So what is April known for? Not only showers, how about APRIL 15th? Yes, the IR ly falls in April, but not always. The start of the traditional birthstone of April. The arrival of the has really come. April comes from the Latin word ‘aperire’, whic the northern hemisphere buds begin to open a Eostre monath or Eastremonath was the Anglo of the Christian Festival of Easter comes from The first Sunday of April is called Daffodil Sund Daffodils from their garden and took them to lo
Anyway, you get the idea, April is a fun and ha when it ushers in June the beginning of summ Spring has really begun and summer is just ar foods of April and there celebration… from the National Soy Foods Month ...So, relax and en
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y for April Fools’ Day, but, for APRIL RS. Good Friday, Easter Sunday normale major league baseball. Diamond is the e Cuckoo bird is the signal that spring
ch means ‘to open’. The month is when and thing begin to grow. o-Saxon name for the month. The name m this Anglo-Saxon word. day. In the Victorian times families picked ocal hospitals to give to the sick.
appy month, from the first day to the last mer. It kind of says… that winter is over, round the corner. Oh, I almost forgot the e National Florida Tomato Month to the njoy April.
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e decided to make our information available via the web, so that another tree won’t be dead, we believe in going green, so our plant can be pristine. If you can say it on the web, it will go straight to your head. We know that we are small, but like to see the trees to grow tall. Nature is here not to destroy and conquer, but here instead to enjoy and wonder. Thru nature we get our foods and nutrition. So we should respect our mother earth, because without her, we will have no future vision.
Publisher & Editor Isabel Delgadillo Assistant Editor Gilbert Velez Taste of Art Editor Rosa Maria Rodriguez Contributors Alfred Soto Cecilia Reyes-Vazquez CPA Linda Medlock Legal Advisor David Kern PC
A Easycomputing LLC 915 881 7488
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ith spring around the corner, it’s time to dust off the grill (if you put it away, that is) and showcase your skills with an early start to one of America’s favorite family pastimes — charcoal grilling. An outdoor cookout is an inexpensive way to gather family and friends for great-tasting barbecue that celebrates the start of warmer weather. Whether it’s a quick meal fired up for the family, or a big backyard cookout for the whole neighborhood, grilling gives you the flexibility to prepare delicious food that feeds a crowd without spending a fortune. Try these cash-saving tips: —Ribs, whether beef or pork, are an inexpensive, yet popular star of any cookout. “The secret to any rib is to cook it low and slow so you get tender meat and great flavor,” says Chris Lilly, owner of Big Bob Gibson Bar-B-Q in Decatur, Ala. and six-time Memphis in May champion.
—Hamburgers are the most popular food to hit the grill for very good reasons — everyone loves them and they are inexpensive to prepare. These days, burgers seem to be getting bigger and badder, but grilling veteran Lilly recommends keeping it simple. To achieve burger perfection, choose fresh ground beef and handle it as little as possible. That means flipping just once while cooking! —Choosing the right charcoal is key to any cookout. This spring, Kingsford charcoal has improved its briquet formula to make it better than ever. America’s top-selling charcoal now features deeper, wider and longer grooves to catch the flame more quickly and burn longer, making your bag of charcoal last longer. For more tips, recipes and instructional videos inspired by new Kingsford briquets, visit Kingsford.com.
—Expensive cuts of meat tend to get a lot of attention — but you can create a great meal with a cut that costs less. Try grilling chicken wings instead of chicken breasts, or go with flank steak —Your grill may be a little rusty from the off-season, so before for a different beef option. you begin cooking, make sure —Nothing says a backyard bar- it’s in competition-level conbecue like a hot dog — try tak- dition. Scrub the grate with a ing this staple to the next level stiff wire grill brush to remove by topping with flavorful fixings any residual food and always right from the charcoal grill, such discard any ashes in the grill as onions, peppers or a spicy before cooking to ensure your meal absorbs the maximum corn relish. amount of flavor.
—Find the perfect spot in the backyard to set up the grill. Grills should always be positioned in a flat area, such as a patio or designated lawn space and should never be used in covered areas. —Build the right fire by using different briquet arrangements depending on what you’re grilling. Thinner pieces of meat respond best to high-temperature, direct-heat grilling, so spread the coals out evenly across the grate. Thicker pieces of meat cook perfectly without burning the outside with a two-zone fire. Stack briquets to one side of the grate to create high and low temperature zones. Begin cooking directly over the coals until the outside of the meat has reached the desired doneness; then move the meat to the low temperature zone to finish cooking. —Choosing the right charcoal is key to any cookout and can save you time and money. A bag of quality charcoal will last longer, so you can enjoy more cookouts and more great-tasting barbecue. This spring, Kingsford charcoal has improved its briquet formula to make it better than ever. America’s top-selling charcoal now features deeper, wider and longer grooves, allowing it to light easier, heat faster and burn just as long as before.
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Pepper and Herb Crusted Flank Steak
Grilled Chicken Wings
Expert’s note: The flank steak is one of the most overworked muscles of all cuts of beef. If prepared wrong, it is the toughest. If prepared right, it is one of the best-tasting charcoal-grilled foods. Try using this versatile cut of beef as a topping for salads, a filling for quesadillas, or as a signature entrée. Some fresh herbs, a quick grill, and KC Masterpiece on the side will make this steak explode with flavor.
Serves: 4 Prep time: 10 minutes Cook time: 1 1/2 to 2 hours
Created by Champion Pitmaster Chris Lilly
Makes: 6 servings Prep time: 15 minutes, plus 2 to 12 hours for marinade Cook time: 10 minutes 2 flank steaks, approximately 2 pounds each 1/4 cup thyme, freshly mincd 2 tablespoons tarragon, freshly minced 2 tablespoons black pepper, coarsely ground 1 tablespoon rosemary, freshly minced 4 cloves garlic, finely minced 2 teaspoons salt 2 teaspoons brown sugar 2 teaspoons extra virgin olive oil 2 teaspoons soy sauce 1 teaspoon crushed red pepper Add all seasonings together in a small bowl and mix well, forming a coarse paste. Spread paste evenly over 8
Created by Champion Pitmaster Chris Lilly
4 tablespoons granulated garlic 2 teaspoons red pepper 1 teaspoon salt 1 pound chicken wings 1 1/2 cups Hidden Valley Original Ranch dressing 2 cups KC Masterpiece Origiboth sides of each flank steak. nal Wrap each flank steak individBarbecue Sauce ually with plastic cling wrap Light grill using Kingsford and refrigerate for 2 to 12 Charcoal with Sure Fire hours. Grooves. Mix garlic, red pepBuild a charcoal fire for direct per and salt; rub onto wings. grilling. Grill steaks directly Pour ranch dressing into over coals (approximately 450° food storage bag; add wings. to 500°F) for 5 minutes on Shake bag to coat wings. each side. Internal temperaRemove wings from bag; ture of steak should reach 140° place on aluminum foil, fold to 150°F for medium rare to into cooking pockets and seal medium doneness. tightly. Place pockets on main For optimum tenderness, cut grill rack for about an hour and flank steaks across the grain a half. Remove wings from into 1/4-inch slices and serve. pockets and finish directly on grill over moderate flame. Turn every two minutes until wings develop a crust. Baste wings with barbecue sauce. Serve warm. If smoker is available, arrange wings on smoker. Cook for 1 1/2 to 2 hours. Remove and place on grill over moderate flame and grill as directed above. (caption) Champion
Pitmaster
Chris Lilly
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here’s nothing quite like a delicious Easter dinner with the family — except maybe one that’s heart-healthy and full of whole grain benefits. It’s great to gather around the dinner table and spend quality time with your family, but there’s no need to break the bank on calories or raise cholesterol levels,” said Michele Powers, R.D. and chef, on behalf of Uncle Ben’s. “These recipes allow you to celebrate and not feel guilty the next day because each is heart-healthy and packed with tasty vegetables or fruit.” For more recipe ideas, visit UncleBens.com.
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Other easy ideas to get whole grains on the dinner table —Substitute: Instead of pasta, add whole grain rice to soup and chili, or when making casserole dishes.
—Salad Spin: Use whole grain rice in marinated grain salads. —Stuff Your Vegetables: Use whole grain rice as a base for stuffed vegetables such as bell peppers, zucchini, portobello mushrooms, eggplant, tomatoes and artichokes. —Combine Food Groups: Add whole grain rice to homemade meatballs to add flavor and fiber. —Lower the Fat: To make a lower fat quiche, use brown rice for the crust instead of using a regular pie crust. —Create a Pilaf: Cook brown rice in low-sodium broth and add toasted nuts and dried fruit. —Mix and Match: Mix brown and white rice together to introduce whole grains to kids. —Whole Grain Dessert: Make creamy rice pudding with whole grain rice for a tasty dessert.
Wild Rice Primavera Prep Time: 10 minutes Cooking Time: 20 minutes Serves: 6 1 box (6 ounces) Uncle Ben’s Long Grain & Wild Rice Original Recipe 3 1/2 cups fat-free, reduced sodium chicken broth, divided 1 clove garlic, minced 1 teaspoon Italian seasoning 1 cup baby carrots, cut into small coins 1 cup zucchini, cut into half moons 1 cup yellow squash, cut into half moons 1 cup cherry tomatoes, halved 1 cup asparagus, diced 1. Empty the contents (rice and seasoning packet) of rice box into a saucepan along with 2 1/2 cups chicken broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. 2. Meanwhile, in a separate skillet, heat the remaining 9
cup of chicken broth over medium heat. Add garlic and Italian seasoning. Once steam begins to rise from the broth, add carrots, zucchini, squash and tomatoes and reduce heat slightly to medium-low, cover and heat for 5 minutes. 3. Carefully remove the lid and add asparagus. Cover with lid 10
and steam for another 2 minutes. Remove the lid and turn off the heat. Mediterranean 4. Once the rice has cooked for 20 minutes, pour the rice Stuffed Portobello into the skillet with the vegetaMushrooms bles and toss to combine. Tip: Serve this heart-healthy Prep Time: 5 minutes recipe with ham for a special Cooking Time: 40 minutes family meal.
Serves: 6 to 8, depending on the size of the mushrooms 1 cup Uncle Ben’s Natural Whole Grain Brown Rice 1 tablespoon oil 1 cup onion, diced 1/2 cup green peppers, diced 2 cups low-fat, reduced sodium chicken broth 1/2 teaspoon dried oregano 1 can (2.25 ounces) sliced black olives, diced 1/2 cup cherry tomatoes cut into small pieces 1 cup reduced fat feta cheese 1/4 cup parsley 6 to 8 portobello mushrooms 1. In a saucepan, add oil over medium heat. Add onions and green peppers and brown slightly for about 3 minutes. 2. Add brown rice and dried oregano along with 2 cups of low-fat chicken stock to pan and bring to a boil. Cover and
simmer for 25 minutes. 3. Preheat the oven to 400°F. Lay 6 to 8 mushrooms on a baking sheet, top down. Remove the stems (if they have them) with a spoon. 4. Continue to prepare the filling by stirring in black olives, cherry tomatoes, feta cheese and parsley into the cooked rice. 5. Spoon equal portions of rice mixture onto the middle of each of the portobello mushrooms and bake for 12 to 15 minutes. 6. Remove mushrooms with a spatula and serve. Tip: Makes a delicious hearthealthy meal that everyone will enjoy. Great for entertaining!
Long Grain & Wild
Rice, Lentil and Pomegranate Pilaf
Prep Time: 30 minutes Serves: 8 1 box Uncle Ben’s Long Grain & Wild Rice Herb Roasted Chicken 1 tablespoon olive oil 1 cup chopped onion 1 1/2 tablespoons chopped garlic 1 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3/4 cup lentils, rinsed and picked over 3 cups water 1/4 cup chopped parsley 1/2 cup plus 2 tablespoons chopped dried cherries or fresh pomegranate seeds* from 1 pomegranate 1/4 cup toasted pine nuts** 11
1. Heat olive oil in a saucepan. Add onion and sauté over medium heat until translucent, about 3 to 5 minutes. Add garlic, spices, and lentils, stirring to evenly coat lentils. Add rice, seasoning packet and water. Bring to a boil over high heat. Reduce to a simmer and cook, covered, for 25 minutes or until liquid is absorbed. 2. Fluff with a fork, stir in parsley, 1/2 cup dried cherries or pomegranate seeds and pine nuts. Garnish with remaining 2 tablespoons of dried cherries or pomegranate seeds. Serve hot. *To de-seed a pomegranate, cut off the crown, about 1 inch. Score the pomegranate by cutting into the skin from bottom to top to make six sections. Soak the pomegranate in water for 5 minutes. Once soaked, break the fruit apart, letting the seeds sink to the bottom of the bowl. The skin and membrane will float to the top, discard. Strain seeds from the water. **To toast pine nuts, preheat oven to 325°F. Spread nuts on a cookie sheet and bake for 10 minutes or until lightly browned and fragrant. Recipe created by Preston Bailey, event designer, for Uncle Ben’s®. (captions) Wild Rice Primavera Long Grain & Wild Rice, Lentil and Pomegranate Pilaf
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Berried Treasure To discover more delicious berry recipes, visit VeryBestBaking.com.
It’s true — the kitchen is the heart of the home. Ever notice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips and baking secrets. Oh, how I love it when berry season arrives. I feel like I’m on a treasure hunt at the grocery store or farmers’ market, discovering mounds of jewel-colored strawberries, blueberries, blackberries, raspberries and more. While these fresh gems are fantastic on their own, I love to find ways to use them in all kinds of recipes. I just had to share the recipes for these two beautiful berried treasures – they’ll make any occasion extra special.
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Strawberries & Cream Sherbet
Makes 10 servings, 1/2 cup each 1 bag (16 ounces) frozen strawberries, unsweetened 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk 1/2 cup granulated sugar 2 teaspoons fresh lemon juice PLACE frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth. POUR into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or martini glasses. TIP: 3 cups fresh, whole strawberries can be substituted for frozen. Freeze berries before using.
Nutrition Information per serving: 90 calories; 5 calories from fat; .5g total fat; .5g saturated fat; 5mg cholesterol; 45mg sodium; 18g carbohydrate; 1g fiber; 16g sugars; 3g protein; 30% Vitamin C; 10% Calcium
Lemon Raspberry Oven Pancake Makes 8 servings
1/2 cup all-purpose flour 1/4 cup plus 2 tablespoons granulated sugar, divided 1/4 teaspoon salt 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk 3/4 cup egg substitute or 3
large eggs 1 1/2 teaspoons grated lemon peel 1/2 pint (about 1 cup) fresh raspberries PREHEAT oven to 450º F. SPRAY 9-inch deep-dish pie plate or cake pan with nonstick cooking spray. COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk, egg substitute, lemon peel and vanilla extract and egg in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange raspberries on top of batter. Sprinkle top with remaining 2
tablespoons sugar. BAKE for 15 to 20 minutes or until puffed and light golden brown. Serve warm. TIP: Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries. Nutrition Information per serving: 140 calories; 15 calories from fat; 2g total fat; 1g saturated fat; 10mg cholesterol; 170mg sodium; 23g carbohydrate; 2g fiber; 15g sugars; 7g protein; 10% Vitamin C; 15% Calcium
Jenny Harper is Consumer Test
Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com. Photo courtesy of Nestlé
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tretching food dollars to put healthy, delicious food on the table can be tricky. Registered dietician, nutritionist and author Elizabeth Somer has created these tips and budgetfriendly recipes to help you add a healthy spin and big flavor to your meals without taking a big toll on your budget. —Compare unit price. Often buying in bulk or larger sizes is more economical, but not always. —Plan your meals in advance and keep a copy on the fridge and with you when you head to the grocery store so you’re not trying to figure out what’s for dinner while you shop. —Make one evening a week the “no-cook night” where the entire family can join in to make wraps, pinwheels or another cold favorite. —Take an inventory of what you have on hand. Keeping track of staples will keep you from buying food you don’t need. —Check the circulars. Seeing what’s on sale will help you see what to stock up on and help with meal planning. These valued-focused recipes, created to serve five for around $10 or less, are easy to make and use simple ingredients for quick and satisfying family meals. Visit missionmenus.com to get additional recipes and tips.
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South of the Border Frittata Serves: 5 8 large eggs 1/3 cup low fat milk 3 small Mission flour tortillas, chopped into 1-inch squares 1 teaspoon ground chipotle pepper 2 teaspoons olive oil 5 brown and serve low fat fully cooked sausage links (50% less fat), diced 2 cups potato (1 medium), peeled and diced 1 cup sweet onion (1 medium), diced 1/2 cup green or red pepper, diced 1/2 cup Mission salsa 1 cup shredded reduced fat cheddar cheese 1. Preheat oven to 425°F. In large bowl, whisk together eggs, milk, chopped tortilla squares and chipotle pepper. Let stand for 10 to 15 minutes. 2. Heat oil in 12-inch heavy, oven safe non-stick skillet over medium high heat. Add diced sausage, potatoes, onions and peppers. Sauté mixture until tender, about 8 minutes. Season with salt and pepper to taste. 3. Spray skillet with vegetable cooking spray. Pour egg mixture into skillet; stir to cover potatoes, vegetables and sausage. Transfer skillet to oven and bake until the frittata is set (the eggs should be just firm and starting to puff up), 10 to 15 minutes. Remove skillet from oven, spread salsa evenly on top,
and then sprinkle with cheese. Preheat broiler, return frittata to the top rack, about 6 inches from the heat, and cook until cheese is melted, about 1 minute. 4. Allow frittata to sit for about 3 to 5 minutes to firm up. Run a spatula along sides and bottom to loosen. Slide to a cutting board or large flat plate. Cut into 8 wedges, sprinkle with sliced green onions. Serve warm or at room temperature. Total: $8.73 / Cost per serving: $1.75
Baked Chipotle Chicken Flautas Serves: 5 2 teaspoons canola oil mixed with 1/2 teaspoon ground chipotle pepper 2 cups diced cooked chicken breast meat 1 10-ounce can reduced fat and sodium cream of chicken soup 1/3 cup reduced fat sour cream 1 teaspoon ground chipotle pepper 1 4-ounce can diced green chile peppers, undrained 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 10 small Mission flour tortillas 2 tablespoons chopped fresh cilantro Reduced fat sour cream
Tax Time... Tax Solutions Are Your Meals 50% Deductible or 100% Deductible? There are several specific rules to determine if a meal is a legitimate business expense. These specific rules include meeting the business purpose requirement and the ordinaryand necessary requirement. In this article, it’s assumed that the meal has met these requirements and is indeed a business expense.
and vendors. - Meals with employees - Meals with partners, shareholders and directors - Meals during business travel - Meals while attending a business seminar or convention **Exception to the Rule (This is a great exception!) Some meals are 100% deductible! These meals include: -Meals for the business holiday party or other social event
*General Rule Meals are generally 50% deductible. This means when a business pays for a meal, only 50% of that amount is deducted on the tax return. It’s extremely important to know the exceptions to this rule because some meals are 100% deductible! Meals that are 50% deductible include: - Meals with clients, customers
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Mission salsa 1. Preheat the oven to 450째F. In small bowl, mix together canola oil and ground chipotle pepper. 2. Mix all ingredients (except tortillas and canola oil and ground chipotle pepper mixture) in medium saucepan. Heat over medium heat until hot. Remove from heat. 3. Place 3 tablespoons chicken filling along edge of a tortilla. Roll tortilla up tightly. Put a toothpick through the middle to hold in place. Place on a large baking sheet sprayed with vegetable cooking spray. Repeat with remaining tortillas. 4. Lightly brush flautas with oil mixture. Bake until golden brown, about 15 minutes. Cool. Remove toothpicks. Transfer to platter, sprinkle with chopped fresh cilantro, serve with sour cream and salsa. Total: $7.86 / Cost per serving: $1.57
Chicken and Black Bean Quesadillas Serves: 5 2 cups shredded cooked chicken breast meat (rotisserie chicken works great) 1 15-ounce can black beans, washed and drained 1 cup Mission salsa 2 tablespoons fresh cilantro 1/2 to 1 teaspoon ground chipotle pepper 2 teaspoons honey 8 medium size Mission soft 20
taco tortillas 1 cup reduced fat Monterey Jack cheese 2 cups shredded lettuce 1 diced tomato 2 teaspoons fresh cilantro, chopped
Reduced fat sour cream Mission salsa 1. Mix chicken, black beans, salsa, cilantro, chipotle pepper and honey in large sauce pan. Heat over medium heat until hot. Remove from
After 1 minute, if brown, flip quesadilla. Once cheese has melted, remove quesadilla, transfer to cutting board and cut into 8 wedges. Repeat for remaining quesadillas. 4. Place quesadillas on a serving tray, sprinkle shredded lettuce, diced tomatoes and chopped cilantro. Serve with sour cream and salsa. Total: $10.08 / Cost per serving: $2.02 (captions) South of the Border Frittata Baked Chipotle Chicken Flautas
heat. 2. Heat large skillet over medium heat, and spray with vegetable cooking spray. Place one tortilla flat on skillet. After a minute, flip tortilla over.
3. Carefully spread about 1/2 cup chicken mixture on top of tortilla to the edges. Sprinkle with 1/4 cup cheese. Place another tortilla on top, press down with a spatula. Cover quesadilla with a lid. 21
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here’s nothing like the “grate” taste of a big, juicy burger hot off the grill to signify the start of the summer cookout season. It’s no wonder that Americans’ love affair with burgers has been going strong for more than 100 years. Burgers always top the menu for every gathering from Memorial Day to Labor Day, and it wouldn’t even seem like Father’s Day if Dads across America didn’t take to the grill to prepare the traditional cookout favorites. Variety is the spice of life, so why not break away from the traditional ketchup, mustard and pickle burger this year and try something new? Omaha Steaks Executive Chef Karl Marsh offers a few of his favorite recipes for elevating the burger to the next level of cookout enjoyment. Fire up the grill and give these “grate” new burgers a try! For a free “Great Gathering Guide and Cookbook” filled with more mouth-watering ways to enjoy great steaks, burgers and gourmet foods from Omaha Steaks, call 1-800-228-9055 or visit www. OmahaSteaks.com.
Safe Burger Handling Tips —To prevent cross-contamination, keep raw and cooked meat separate, using separate cooking utensils and plates. —Always wash hands, uten23
sils, cutting boards and counters that contact raw meat. —Cook all burgers until the internal temperature reaches 160°F, as measured with a kitchen thermometer. —Use a thermometer to take the guesswork out of cooking ground beef. Insert a kitchen thermometer sideways into the center of the burger to ensure the correct internal temperature.
Southwestern Chipotle Burger 1 24
Omaha Steaks Burger
1 hamburger bun, wheat or white 2 tablespoons chipotle mayonnaise (recipe follows) 2 tablespoons pico de gallo (recipe follows) 1/4 avocado, sliced Omaha Steaks Southwest Chipotle Seasoning, to taste Prepare chipotle mayonnaise and pico de gallo. Season burger with Southwest Chipotle Seasoning or your favorite blend. Grill, broil or pan-fry burger until internal temperature reaches 160°F. Slice bun in half and toast on grill or broiler. Spread 1 tablespoon of chipotle mayonnaise on
each half of bun. Place cooked burger on bun and top with pico de gallo and avocado slices. Place remaining bun on top.
Chipotle Mayonnaise
Makes 8 servings 1 cup mayonnaise 1 tablespoon garlic, chopped 1 tablespoon canned chipotle chile in adobo sauce, puréed 2 tablespoons lime juice, freshly squeezed 1 teaspoon kosher salt Combine all ingredients and mix well.
Can be stored for 1 week in the refrigerator. Pico de Gallo Makes about 3 cups 2 cups diced Roma tomatoes, 1/4-inch pieces 1/2 cup diced white onion, 1/4-inch pieces 3 tablespoons cilantro, finely chopped 1 tablespoon jalapeño, minced very fine with the seeds 1 tablespoon lime juice, freshly squeezed 1 teaspoon kosher salt Combine all ingredients in a mixing bowl and mix well.
Slice bun in half and toast on grill or broiler. Place bacon and Barbeque Sauce on top of cheese. Place Bourbon Onions on bun then top with burger. Place remaining half of bun on burger.
Bourbon Caramelized Onions
Makes 4 servings 1 teaspoon vegetable oil 1 teaspoon butter 1 small yellow onion 1 teaspoon brown sugar 1/8 teaspoon salt 1 shot bourbon* (optional) Heat vegetable oil in sauté Bourbon Barbeque pan over high heat. Cheeseburger Add butter to pan and brown slightly. 1 Omaha Steaks Burger Add onions to pan and sear 1 onion kaiser roll for about 1 to 2 minutes. 3 tablespoons Bourbon Add brown sugar and salt. Onions (recipe follows) Stir well and continue cook1 slice sharp cheddar ing for approximately 10 mincheese utes or until onions are light 2 tablespoons barbeque brown, stirring constantly to sauce prevent burning. 2 slices Omaha Steaks When onions began to carathick cut bacon melize add bourbon. Con Omaha Steaks All Natu- tinue cooking until all liquid ral is cooked off and onions are Seasoning, to taste a nice brown color. Prepare Bourbon Onions. *For regular caramelized onSeason burger with All Natuions omit bourbon. ral Seasoning or your favorite blend. Grilled French Dip Grill, broil or pan-fry burger until internal temperature Burger reaches 160°F. 1 Omaha Steaks Burger While burgers are cooking, 1 ciabatta sandwich bun heat bacon and Bourbon 1 teaspoon mayonnaise Onions. 2 ounces brie cheese, Place cheddar cheese on top sliced of burger to melt. 3 tablespoons caramel-
ized onions (see Bourbon Onion recipe) 1/2 cup beef au jus*, warmed
Omaha Steaks All Natural
Seasoning, to taste Prepare caramelized onions ahead of time using Bourbon Onion recipe, omitting the bourbon. Trim a thin slice of the top and bottom off the ciabatta bun to create a flat surface area. Then slice each bun in half horizontally. Lightly spread mayonnaise on the outside of the ciabatta bun, to enhance browning. Place bun, with mayonnaise side down, on grill or in pan. Top each bun with cheese slice to toast bun and melt cheese. Season burger with All Natural Seasoning or your favorite blend. Grill, broil or pan-fry burger until internal temperature reaches 160°F. Top burger with the caramelized onions. Place burger on one of the toasted buns then top with remaining bun. Cut in half and serve with hot beef au jus for dipping. *For simple au jus, mix 2 bouillon cubes with 1 cup of boiling water. (captions) Southwestern Chipotle Burger with Chipotle Mayonnaise and Pico de Gallo Bourbon Barbeque Cheeseburger with Bourbon Caramelized Onions 25
It’s that frantic time of day — after work, after school, after day care, and after sports events — when you have to get dinner on the table. Overwhelming! It’s more than enough to drive you to the fast food lane. But relax! You own a microwave oven! In mere minutes, you can zap a nutritious, home-cooked, family-friendly dinner — even if the meat is still in the freezer when you get home. The microwave oven has been called one of the greatest inventions of the 20th century. Over 90 percent of homes in America have at least one. In fact, if you have ever been without one for a few days, you find out just how much you rely on it. But most folks are using theirs only for reheating leftovers, defrosting food or making popcorn. Loyalists testify that the microwave is great for cooking ground meats, poultry, and vegetables — three items that can make a fast, family dinner. 26
The U.S. Department of Agriculture (USDA) would like to add “safe” to that. Microwave ovens cook food to temperatures hot enough to kill bacteria, but they can cook food unevenly and leave “cold spots” where harmful bacteria survive. According to the Centers for Disease Control and Prevention (CDC), not cooking food to high enough temperatures to destroy bacteria is one of the top two causes of foodborne illness. For this reason, it is important to use a food thermometer to verify that foods reach USDA-recommended temperatures.
in a microwave oven.
Microwave frozen convenience foods until safely cooked In addition to microwaving home-cooked foods safely, it’s also very important to follow handling and cooking instructions on frozen convenience foods. Some frozen foods, such as breaded chicken cutlets, can look fully cooked. However, many people have gotten sick from such products that were undercooked. Just thawing them in the microwave isn’t enough to make them safe. You must microwave such foods to a safe minimum internal temKnow the wattage of your mi- perature of 165°F to be safely crowave cooked. It’s important to know the wattage of your oven when Microwave Safety Tips using cooking directions Following the USDA’s microfrom various sources. Micro- wave recommendations will wave ovens vary in wattage, help you get dinner prepared and the higher the wattage of speedily but safely. a microwave oven, the faster —Know your microwave’s it will cook food. wattage. If you don’t know the wattage —Before freezing a package of of your microwave oven, try ground beef, form it in a donut looking inside the door, on shape to thaw faster. the back of the oven, or in the —Remove frozen meat and owner’s manual. If you can’t poultry from packaging befind it, read the publication fore thawing to avoid chemi“Microwave Ovens and Food cal contamination. Transfer Safety” at www.fsis.usda.gov the frozen meat or poultry to a to learn how to use a “Time- microwave-safe dish. to-Boil” test to estimate your —Remove thawed portions oven’s wattage. This publica- of ground meat and transfer tion also tells how to deter- them to a plate; return frozen mine if a utensil is safe to use portion to the microwave for
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additional defrosting. —When thawing chicken parts, break them apart as they defrost and rotate them in the dish so that the frozen areas are to the outside of the dish. —Cook meat and poultry immediately after microwave defrosting because some areas of the frozen food may get warm or begin to cook during the defrosting time. Do not hold partially cooked food to use later. —To remove fat from ground beef, crumble the meat into a hard-plastic colander set over a microwave-safe casserole. After microwaving, discard the fat that has drained into the casserole. —Cover food to create steam that helps destroy harmful bacteria. —Follow package directions to make sure all foods reach safe internal temperatures. Sometimes frozen foods look fully cooked, but they actually require cooking to be safe. —Microwave foods to safe minimum internal temperatures as measured with a food thermometer (165°F for poultry; 160°F for ground meats). —After microwaving, allow the food to rest so cooking is completed. —Use cooked meat and poultry within 4 days. Leftovers may be frozen. Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The tollfree USDA Meat and Poultry Hotline, 1-888-MPHotline (1888-674-6854), is available in English and Spanish and can
be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
Scatter cheese over the meat mixture to resemble a straw hat, and serve hot. Serving suggestion: To make a complete meal, accompany the dish with a salad and a green vegetable. 12-Minute Sombrero Sup-
per
Tested in an 800-watt microwave oven Makes 4 servings 1 pound lean ground beef or ground turkey 1 small green bell pepper, cored and chopped 1 (1.25-ounce) taco seasoning packet 1 (8-ounce) can tomato sauce 1 (14.5-ounce) can dark red kidney beans, drained Round tortilla chips 1 cup shredded cheese Crumble ground beef into a hard plastic colander set over a 2-quart microwave-safe casserole. Microwave on high 3 minutes. Stir to break up beef and scatter bell pepper over the top. Microwave on high 3 minutes. Discard fat that has drained into casserole dish, and transfer meat mixture into same casserole. Stir in taco seasoning and tomato sauce. Cover and microwave on high 3 minutes. Stir and add kidney beans. Recover and microwave on high 3 minutes. Test meat mixture with a food thermometer to make sure it reaches 160°F. Let mixture rest 2 minutes before serving. Two ways to serve: (1) Transfer meat mixture to the center of a large platter; or (2) divide the meat mixture among 4 individual plates. Surround the meat mixture with tortilla chips to resemble a hat brim.
Quick Chicken Nuggets
Tested in an 800-watt microwave oven Makes 4 to 6 servings 1 1/2 pounds boneless chicken breasts 4 tablespoons butter or margarine 1 cup dry herb stuffing 1/3 cup grated Parmesan cheese 1 teaspoon dry basil leaves 1/4 teaspoon dried thyme Cut chicken into bite-size chunks. Place butter or margarine in a glass pie plate and microwave on high 1 minute, or until melted. Put dry stuffing on a piece of wax paper and crush with a rolling pin. Add cheese, basil and thyme; mix. Dip chicken chunks into melted butter and then roll in stuffing mixture. Arrange coated chicken in a single layer in a 2-quart rectangular glass dish. Cover with wax paper and microwave on high 3 minutes. Using a fork, move less-done chicken to the edges of the dish. Re-cover and microwave on high 3 to 4 minutes, or until chicken reaches 165°F as measured with a food thermometer. Let stand 2 minutes before serving. Serving suggestion: To make a complete meal, accompany the dish with side dishes of rice or potatoes and a green vegetable. 29
Love the taste of deli meats and cheeses but wonder how it fits into a salt sensible lifestyle? The answer is, easily! Like much of the advice regarding the food we eat — from fats to sugars to salt — most nutrition experts will agree that the best approach to healthful eating is moderation. One of the ways that food lovers have found to live within health organization guidelines of no more than 2,400 milligrams of salt per day is by selecting lower sodium foods that offer great taste and by making wise choices when adding seasonings. Today, consumers concerned about salt have a wide range of lower sodium fare to choose from for appetizing, satisfying and nutritious meals. Boar’s Head, makers of quality deli meats, cheeses and condiments, has long offered a range of meats and cheeses that are no salt added, low sodium, lower sodium, and even gluten free that provide delicious deli flavor as well as essential protein and nutrients. These lower sodium products make it possible to still enjoy the taste and convenience of deli ingredients in salads, 30
sandwiches, and other mealtime favorites. When there’s no time to cook, it’s easy to stay salt sensible by planning meals with a wide range of lower sodium, readymade products. Boar’s Head premium products are available at select supermarkets and fine delicatessens. For more product information, as well tips on salt sensible eating, visit boarshead.com/ lower_sodium.php. Skip the Salt, Turn Up the Taste —Perk up any recipe with the zest of citrus or a splash of fruit juice. —Flavor sandwiches, salads, side dishes and casseroles with dried fruits such as cranberries, raisins, apricots and blueberries. —Sprinkle roasted seeds and nuts onto foods for added texture and rich taste. —Grind spices over food for a fresh shot of flavor. —Wake up any dish with hot peppers or flavor-filled, dried vegetables such as sun-dried tomatoes.
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The Balance Like everything else, when it comes to food, common sense is the key to wellness. Balancing lower sodium deli meats and cheeses with fruits, vegetables, and whole grains contributes to a healthy diet. Lower Sodium claims are substantiated by USDA-tested sodium levels contained in comparable product lines or meet FDA standards.
Chicken Pizza with Roasted Peppers Servings: 6 Although most pizza sauces are high in sodium, this recipe uses roasted bell peppers and lower sodium chicken and blue cheese for an entirely new
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taste in pizza that’s long on flavor and less on salt. 1 ter
tablespoon unsalted but-
1
large leek, sliced
1 12-inch prepared pizza crust 3/4 cup chopped roasted red peppers 1/2 pound (1/4 inch thick) julienned Boar’s Head Golden Classic Lower Sodium Oven Roasted Chicken Breast 1/2 cup Boar’s Head 28% Lower Sodium Creamy Blue Cheese, crumbled 2 teaspoons dried basil, plus fresh basil leaves for garnish, optional Preheat the oven to 450°F. In large skillet melt butter over medium heat and sauté leeks until softened but not browned,
about 4 minutes. Place pizza crust on a non-stick baking sheet. Layer peppers around pizza, leaving about a 3/4-inch border. Add leeks, chicken, and top with cheese. Sprinkle with dried basil and bake 15 minutes or until crust is golden and cheese melted. Add fresh basil leaves if desired.
Deluxe Roast Beef and Imported Swiss Sandwich Servings: 1 sandwich Using low sodium roast beef in this ever popular sandwich variety delivers deli-delicious taste without excessive amounts of sodium. 3 ounces Boar’s Head Deluxe Low Sodium Cap-Off Top
Round, thinly sliced
roasted
pepperSalad:
1 ounce Boar’s Head Gold Label Imported Swiss Cheese, thinly sliced
Slice Italian loaf in half lengthwise. Layer ham and cheese onto bread with spinach leaves. Add tomatoes, olives, and red peppers and sandwich is ready to serve.
1
cup spring mix lettuce
1 thin
large radish, sliced paper
Hickory Smoked Turkey with Orange Dressing
4
1/2
ounce leaf lettuce, torn
1/2
ounce red onion, sliced
1
ounce tomato, sliced
2 teaspoons Boar’s Head Delicatessen Style Mustard, optional 1
6-inch Italian bread
Spread deli mustard on the top and bottom halves of sub roll. Layer roast beef and cheese and top with lettuce, tomato and onion. Close sandwich, cut in half and serve.
Ham and Cheese Sandwich with Arugula and Sundried Tomatoes
Servings: 1 salad The pungent hickory smoked flavor of the turkey contrasts well with the sweet and sour tastes of honey and vinegar and orange juice and dried cranberries. Pecans complement with their smooth taste. Dressing: 1 teaspoon grape seed or canola oil 2
teaspoons honey
Servings: 1 sandwich
1/4
cup orange juice
The powerful tastes of arugula, sundried tomatoes, olives and red peppers are the perfect counterpoint to low sodium Muenster Cheese and Lower Sodium Ham.
2 tablespoons balsamic vinegar 2
teaspoons cracked black
4 ounces (1/4 inch thick julienne slices) Boar’s Head Hickory Smoked Black Forest Turkey Breast to 6 whole pecans
Dried cranberries for garnish, optional In small bowl, whisk oil with honey. Whisk in orange juice and then vinegar. Add pepper and set aside. Add a little more honey for desired thickness. Build the salad beginning with lettuce and radish slices. Toss. Add turkey and pecans. Toss again and add dressing. Top with cranberries if desired. Add more dressing to taste. (captions) Chicken Pizza with Roasted Peppers Ham and Cheese Sandwich with Arugula and Sundried Tomatoes Deluxe Roast Beef and Imported Swiss Sandwich
Italian sandwich loaf 4 ounces sliced Boar’s Head 42% Lower Sodium Branded Deluxe Ham 2 ounces Boar’s Head Low Sodium Muenster Cheese 1/2 cup arugula or spinach leaves 1/2 cup sliced sundried tomatoes in oil 1/2 ounce low sodium black olives, sliced, optional 1
ounce red peppers, 33
The way America cooks is in the midst of a flavorful evolution, according to the 10th annual McCormick® Flavor Forecast™. The report predicts an increased preference for highimpact flavors, balanced with comforting favorites. We’ll see new flavor combinations, thanks to the breadth of year-round ingredients, chosen and preserved at the peak of freshness, available in a pantry near you. “Flavor has never been so quick and accessible,” says Kevan Vetter, Executive Chef at McCormick. “Today, a wellstocked pantry is like having a local farmer’s market or bountiful backyard garden in your kitchen.” The endless harvest of canned, pickled, preserved, frozen and dried ingredients are indispensable, at-the-ready tools for everyday one-dish meal ideas that are anything but ordinary. For example, a convenient can of coconut milk takes pumpkin pie spice and chicken thighs 34
Caribbean. Economical canned chickpeas add Mediterranean flair to once-humble Shepherd’s Pie, now featuring the alluring warmth of roasted cumin. And, aromatic bay leaves join salty-tart preserved lemons to brighten up tortellini, courtesy of the local grocer (or, your own handiwork — see sidebar). For more easy recipes and featured flavor pairings, visit www. flavorforecast.com.
Lemon-Bay Tortellini with Spinach & Wild Mushrooms Prep Time: 10 minutes Cook Time: 15 minutes 1/2
preserved lemon
2
McCormick Bay Leaves
1 package (12 ounces) cheese tortellini 2 cups frozen leaf spinach, unthawed 4
strips bacon
1 medium shallot, finely chopped 1/4
cup olive oil
8 ounces sliced assorted mushrooms 1 teaspoon McCormick Minced Garlic Grated Parmesan cheese (optional) 1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Coarsely chop peel (about 2 tablespoons). Set aside. 2. Bring water and bay leaves to boil in large saucepot. Stir in tortellini. Cook as directed on package, adding frozen spinach during last minute of cooking. Drain, reserving 1/4 cup of the cooking water. Discard bay leaves. 3. Meanwhile, cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon; set aside. Add shallots to bacon drippings; cook and stir 3 minutes. Add oil, mushrooms, garlic and preserved lemon peel; cook
and stir 3 minutes or until mushrooms are tender. Add tortellini mixture and reserved cooking water; toss to mix well. Sprinkle with bacon. Serve with grated Parmesan cheese, if desired. Makes 6 servings. To prepare with fresh spinach: Cook tortellini as directed, omitting the frozen leaf spinach. Cook bacon and mushrooms as directed. Stir in 1 package (6 ounces) baby spinach leaves until slightly wilted. Continue as above. Nutrition Information per Serving: 416 Calories, Fat 24g, Protein 13g, Carbohydrates 37g, Cholesterol 46mg, Sodium 729mg, Fiber 5g
Preserving Lemons Although preserved lemons can be found at some specialty food stores, making your own requires just three basic ingredients — lemons, salt and time (it takes at least three weeks before the lemons are ready to use). For added dimension, bay leaves can even be included in the preserving salt. It is the supple rind of preserved lemons that is most valued — sliced, chopped or minced to complement the texture of the dish. For step-by-step instructions, visit mccormick.com.
Caribbean Chicken with Mango Coconut Sauce Prep Time: 15 minutes Cook Time: 35 minutes
1/4
cup flour
1 tablespoon McCormick Paprika 1 tablespoon plus 1 teaspoon McCormick Pumpkin Pie Spice, divided 1 teaspoon McCormick Gourmet Collection Sicilian Sea Salt 1/4 teaspoon McCormick Crushed Red Pepper 8 bone-in chicken thighs, skin removed (about 3 pounds) 1
tablespoon vegetable oil
1 cup thinly sliced red onion 1 can (14 1/2 ounces) petite diced tomatoes, undrained 1 can (14 ounces) Thai Kitchen Coconut Milk 2 cups frozen mango chunks, unthawed 1. Mix flour, paprika, 1 tablespoon of the pumpkin pie
spice, sea salt and red pepper in shallow dish. Coat chicken evenly on both sides in flour mixture. 2. Heat oil in nonstick 5-quart saucepan or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until lightly browned. Stir in tomatoes, coconut milk, mango and remaining 1 teaspoon pumpkin spice. Bring to boil. Return chicken to pan. Cover. 3. Bake in preheated 350°F oven 20 to 25 minutes or until chicken is cooked through. Serve with cooked rice, if desired. Makes 8 servings. Nutrition Information per Serving: 357 Calories, Fat 21g, 35
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Protein 25g, Carbohydrates 17g, Cholesterol 86mg, Sodium 447mg, Fiber 3g
Shepherd’s Pie with Cumin & Smashed Chickpeas Prep Time: 15 minutes Cook Time: 45 minutes 1 1/2 pounds all-purpose potatoes, peeled and quartered 1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed, divided 1/4
cup milk
2
tablespoons butter
1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt, divided 1
pound ground lamb
1/2 beef
pound lean ground
1 cup coarsely chopped onion 1 tablespoon McCormick Gourmet Collection Roasted Ground Cumin 1 teaspoon McCormick Gourmet Collection Ground Coriander 1/2 teaspoon McCormick Coarse Ground Black Pepper 1/4 cup whiskey or apple cider 1
cup beef broth
1
tablespoon cornstarch
1
cup each frozen car-
rots and green beans, unthawed 1. Place potatoes in 2-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan. Add 1/2 of the chickpeas, milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside. 2. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remaining 1 teaspoon sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir broth into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart baking dish. Spread potato mixture evenly over top. 3. Bake in preheated 400°F oven 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping. Makes 8 servings. Nutrition Information per Serving: 316 Calories, Fat 14g, Protein 19g, Carbohydrates 25g, Cholesterol 63mg, Sodium 643mg, Fiber 4g Numismatic Association Exhibit “Viva la Revolucion: The Money of the Mexican Revolution” El Paso Museum of History Info: 915-351-3588 or www.elpastoexasgov/history 37
H
osting get-togethers at home can often be stressful with all of the elements to consider — the invitation, the décor, and most importantly, the food and beverages. Planning the perfect party can overwhelm even the most seasoned hostess, but there are easy solutions for making your event memorable without becoming inundated. Jen Isham, entertaining expert and finalist on “The Next Food Network Star,” offers her suggestions for hosting a hassle-free social gathering. —Chances are that your guests won’t recall the design of your invitations or the color of your cocktail napkins, so use an ecofriendly electronic invitation with an appropriate theme and stick with matching monochrome plates and flatware. That leaves you time to focus on the factors that will stick in their minds most — the cocktails and hors d’oeuvres. 38
—If you’re not exactly a master mixologist but still want to wow your guests with drinks, try serving Godiva Liqueur on the rocks. Isham notes, “This simple drink can be pre-poured before guests arrive so that they have a beverage in hand within minutes of arriving. Try chilling the bottle beforehand, then just add ice when they enter the party.” Your visitors will undoubtedly be grateful for the warm (or cool) welcome.
and fill a shallow bowl or plate with your garnish of choice. —Hold the glass sideways and dab the rim into the garnish while slowly turning so that only the outer edge is covered. —Then simply add ice, using tongs, and pour Godiva Liqueur into the glass for a tempting and festive drink!
Once guests have arrived and mingling has commenced, you’ll have a bit of time to use your creativity behind the bar. Your arrival drink can easily become the beverage du jour with some festive garnishes.
Consider stocking up on all varieties so your guests can have their pick of Chocolate, White Chocolate, Mocha and Caramel flavors. For those who are looking to go above and beyond in delivering the perfect cocktail presentation, use different forms of ice and glassware to provide variety.
“Try using melted chocolate or different colored sugars to rim glasses of Godiva Liqueur over ice,” suggests Isham.
When it comes to planning party food, the trick is to keep it simple.
—Moisten the rim of the glass
—No-cook appetizers are a per-
39
fect no-fuss option for entertaining, which leaves more time for socializing with guests. Isham says, “Assorted nuts, cheeses, olives and preserved fruits in silver or gold bowls make for a lovely and chic appetizer spread with no time wasted slaving away in the kitchen.” For an upscale hors d’oeuvre that still saves time, try Isham’s Bruschetta Bar with Toppings Trio recipes. —Rather than serving buffetstyle in your dining room, Isham suggests utilizing all areas of the house with food and beverage stations. This will lead to your guests mingling and moving about so no one has the chance to be a wallflower. —Another way to encourage guests to get to know each other is to organize carpools according to neighborhood. This not only will forge new friendships but also promotes having designated drivers so everyone will get home safely. It is, in fact, possible to entertain with ease and still keep it chic — just remember to focus your energy and creativity where it matters and keep the rest simple.
Bruschetta Bar with Toppings Trio By Jen Isham Toast slices of baguette in the oven. Toppings can be added to bruschetta before serving or can be displayed in bowls for guests to top themselves. 40
Kalamata Tapenade Topping
sliced thinly 1/4
cup balsamic vinegar
1 jar kalamata olives (drained and pitted)
1/2
cup granulated sugar
1
jar capers (drained)
2
cloves of garlic
3
anchovies
1.
Blend to a rough paste.
2. Top toasted baguette slices with mixture and serve on decorative plate.
Herbed Mushroom Topping 1/2
tablespoon butter
1
tablespoon olive oil
Coarse black pepper 1. Heat olive oil in sauté pan and cook onions down over medium high heat until soft. 2. Turn down heat to medium, add balsamic vinegar and sugar. 3. Stir constantly until vinegar is thickened. 4. Top toasted baguettes with onion mixture and garnish with coarse ground black pepper.
2 cups sliced mushrooms (any variety will work, mix varieties if you choose)
(bruschetta and olive photo)
2
garlic cloves, chopped
Photo courtesy of Fotolia
1
small shallot, chopped
3
sprigs fresh thyme
Crumbled goat cheese Salt and pepper to taste 1. Heat butter and olive oil in sauté pan and sear sliced mushroom, garlic, shallots and thyme sprigs until browned on each side. 2. Top toasted baguette slices with warm mushrooms and crumble goat cheese on top.
Balsamic Red Onion Topping 2 tablespoons olive oil 2
red onions,
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A
great caterer will do more than just make good food. He or she will pay great attention to details, making sure the presentation is just right, the food and wine are served at the right temperature, the servers are well-groomed and attentive and that clean-up is efficient and thorough.
So how do you make sure the caterer you hire is a great one? By asking the right questions.
May I have references? Most caterers get their business from word of mouth. Ask for at least 10 former clients and call as many as you can. Ask questions such as • Was the caterer
easy to work with? • Was the service efficient and non-intrusive? • Was the food delicious, and did it arrive hot? • Were there any problems that came up and how did the caterer deal with them?
insurance?
Caterers should be licensed by the state. Usually licenses are displayed in the office, but if you’re not positive, then ask to see it. Make sure you see proof of liability insurance as well.
Can we sample from a typical wedding menu? Catering can be a large part of your wedding budget. Make sure you know what it is you’ll be getting for your money. Take your spouse-tobe and a friend with you to the tasting so that you can get varied opinions. Some caterers will charge a tasting fee, but it’s worth it.
per person include? Is the cost strictly for food, or does it cover tables, chairs, linens, tableware, punch service, table displays, etc.?
What other fees do you charge? Are tips and taxes included in the price? Some caterers will charge a cake-cutting fee or corking fee for wines. Make sure you get all fees in writing up front.
Do you handle special menu requests?
You may have guests with special menu needs, such May I see photoas food allergies, vegan or kosher requirements. Make graphs of your tasure your caterer will accomble displays? modate these needs. Some couples want to have a speSome caterers who provide cial family recipe at the recepbuffets or food stations intion – grandma’s meatballs clude floral arrangements and or foods from the family’s other decorations. It’s also ethnic traditions. Find out if a good idea to discuss your your caterer will personalize color theme so that decorayour menu with these kinds tions and floral arrangements of items. coordinate
Do you have a busiDo you offer cakes? What does the price ness license and Ask if your caterer offers liability 42
wedding and groom’s cakes, and find out if they are included in the price.
Will you pack us a “doggie bag” for after the reception? Sometimes the wedding couple is so busy at the reception that they have very little time to eat anything. Attentive caterers will prepare small boxes of food for the couple to enjoy when they are finally alone.
What are the payment arrangements? You need to find out how much of a deposit is required, and if it’s refundable or not. Ask when the final payment is due and what the caterer’s preferred form of payment is.
Asking these 10 questions will help you choose the right caterer to help make your wedding a truly special celebration.
When you finally settle on a caterer, make sure you have a written contract to sign. This guarantees that they will provide the food, timelines and details you discussed. 43
Dinining and Fun Logo interpretation By Victor Velez
Victor Velez Our guest for this month Take the tour with us Among the art pieces You will be amazed By his creativity Inspiration Talent & Innovation
By Rosa Rodriguez
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Victor Velez
T
alent is across the border. In this issue we are proud to present an artist from the other side of the border. Victor Velez is a multidisciplinary artist that masters different media, techniques and art disciplines. He has a bachelor degree in Administration of Natural Resources (UACH), but his love for art impulse him to study Graphic Design (CA USA), Plastic Arts at Clemente Orozco workshop (Veracruz, Mexico) and Photography at El Diario de Juarez. Victor Velez is a brilliant artist with a quite history in the art world. He spent some of his time sharing with us not only his art work but his thoughts, ideas and philosophy of life. Here are some of the questions that he answered for us that will give us a shot of his quality as a creative artist and fine person. Since translations are not 100% accurate and Victor’s unique way to express in Spanish language, I include the text in Spanish for the enjoyment of the Spanish speakers. Using modern technology in communication is fun, is easy to reach people and fast, nevertheless is taking away from us the richness of first impressions of the natural interaction with others. But, even though this interview
took place at web environment, Victor was excellent in facilitating this interview that will connect us with the artist. Amazing how the internet has closed the gaps to communicate with the rest of world. Here is the interview:
What inspired you to dedicate your life to art?
I always had the absolute need to express my ideas, unconformities and thoughts through the writing and paintings… For me two strokes are more than 10 thousand alligators under the sun over an asteroid…. Talking with may hands represents painting your heart with something beautiful… reflecting something in a canvas means redirecting your life… Writing a poem or thought take you to a wonderful escape…
How many exhibits have you been participated?
In my 4 thousand hours of life (and 9 thousand diapers) I have had the opportunity to show my art work in different places in Mexico and along of this frontier. I have had only one individual exhibition and many collective ones. In different places at Cd. Juarez I have tried to express my heart… at Museums, cafés and other things.
What art discipline do you identify the most with? Your favorite…?
I think that my main motiva45
tion is the music… I love to create things, but painting is my best way of expression. I had re-started again with painting… the sacks under the eyes do not appear in vain… they show dedication and the way you surrender to what you love
Which is your biggest challenge as an artist?
The challenge is a state of mind…Is to create for you,
but to share with the existence… Is to take out truffles without the need of porcine… Renew myself completely every time that I am inspired to spread a canvas with pieces of love.
Do you participate in a group or artists association?
CERO associations or groups, I am totally independent… Being alone for a touched like
me is comforting. If you want to contact him see below for contact information; VVdesign Víctor Vélez Saenz Cel. (044 656) 308 0917 Ciudad Juarez, Mexico e-mail cibervelez2007@hotmail. com
The next image is his way to answer the questions but in his artistic way to answer.
46
Invitation to an exhibition created by Victor Velez
V
ictor Velez is a complete artist not only in fine arts but also as a Web designer, creating beautiful web sites with his unique and free style supported by his outstanding knowledge of software like; Photoshop, Illustrator, In design, etc. his skills has no barriers or limitations he is capable to write a poem or to create a web page or a magical fine art piece. Painting is his maximum way of expression,next examples of his art work .
His versatility and creativity knows no frontiers, here is a digital illustration of Dining & Fun publisher, Isabel Delgadillo D’Velez (coincidence? but no, they are not related). 47
Ramificacion heterogenea watercolor Cactus Watercolor
48
Pasaje momentaneo Silla Watercolor
up left- Receptaculos y amor, up rigthComadres Watercolor, down left - Arco Astral , down rigth - Lenguaje
49
50
51
Art Event of The Month By Rosa Maria Rodriguez
Art Exhibition March 28th 2010 at Studio del Sol,
52
Martita at Studio del Sol
T
he day was just perfect for the children’ art exhibition at Studio del Sol. Studio del Sol is an Art Gallery and classroom for many young artists. Martita, art teacher for many years, loves teaching children and adults, she thinks that the art is inspiration, mind development, happiness and fun. Martita has a warm character and her characteristic is encouraging the artist in everyone, considering every student as an independent artist with unique creativity and talent. Children of all ages really enjoy painting with a
teacher that is positive and always sees opportunities to improve any work until the artist is happy with it. Martita remembers when she was a child that she felt proud and secure of herself when her art work was on exhibition, that’s why she considers important to have one exhibition at least once a year for her students. Showing art work to others helps you to feel more secure, it also shows that you can finish a project, something that is yours, no matter what, you can do it.
Psychologically it’s a good value to exhibit the art work, this way students know that they can be an artist and finish a project with freedom of expression, every child leaves something on their work, that’s why Martita considers that it’s a good idea to do the exhibition. Only seeing the happy faces of the kids feeling proud of their work on the canvas is a reward for her. It doesn’t matter if the student is 2 years or 99 years old, everybody has a seed of painting and if you water it, it will grow. The Exhibition “ Pintando la vida de colores” was Martita’s idea to celebrate and encourage kids to share and be proud of their efforts painting. Art is to share and most important, sharing with the love ones. Relatives and friends gathered at “Studio del Sol” at La Placita Santa Fe Sunday morning, the artists (children) were dressed very formal and proud of having a painting in the exhibition. For many young artists this exhibition was the first time to show their art work. Here are the names of the children:
Abigail Aquino Ana Julia Vera Ana Sofia Siqueiros Andrea Gomez Andrea Ruiz Ashley Peppard Bryan Lee Christa Davis Daniela Rodriguez Emily Alvorado Faith Zhao Geonju Gissele Rodriguez Grace Zhao Graciela Blandon Ivy Lee Jayson Cheon Kaila Rodriguez Luis Fer Ruiz Luisa F. Rivera Lyzbeth Sanchez Mackencie
Margarita Enriquez Mariangela Vera Mateo Delgado Michele Dominguez Morris Lee Nadia Lopez Natalie Raja Noi Collins Paulina Alvorado Pilar Guerrero Rebeca Ramson Ricardo Sosa Sebastian Maese Seongjun Sofia Herrada Sofia Rodriguez Teresa Moreno Thannya Hernandez Tifany Lopez Xochilt Candeleria
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By Alfred Soto
RECURRING MONTHLY
If you have a magazine or forum that needs a calendar of events that’s free for now…contact me on Facebook search the page “There’s Nothing to do in El Paso” , or “There’s Participatory Active Involved Things To do In El Paso”, on yahoogroup search… or google them and join, it’s free and informative as well as the place for El Paso local downtown or near downtown, nontraditional entertainment and culture, that we expect to be entertaining to you. Please visit and contribute to the calendar of events, with articles or comments...this is Al.
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exas.gov/library
A. Free - OPEN MICS for *1ST Friday (4/2) – @ 7pm, musicians, singers, poets, Chamizal National Memodancers: rial 915-532-7273 * 2nd and 4th Tues 4/6-20 *3rd Fridays (4/16) – El Paso 6:30 pm Poetry Slam @ Astronomy club 7-9pm Percolators, 217 N. Stanton Free, 6531 Boeing, 915Info: 915-351-4377, www. 779-4317, myspace.com/thepercolator915 *1st Saturday ( 4/3 )– Film Salon @ Trinity First United *2nd Wednesday 4/14El Methodist, 915-533-2674, Paso Central Business Aswww.filmsalon.org sociation Public luncheon. Info: 915-533-2656 *2nd or 3rd Sunday ( 4/10 or 17 ) - 3pm Free/donations 3rd 4/15, Thursday El Paso welcome, Film ?? Diocesan Museum of Art Migrant & Refugee Ser vices’ Mother Teresa Center *2nd Saturday 4/17 11a.m- 2400 E. Yandell Hosted by 8pm NEW La Tierra Cafe, Pax Christi El Paso / Peace 1731 Montana has a FREE & Justice Ministry of the Artist Mercado and invites Catholic Diocese of El Paso everyone to share their Info: 915-532-0527 or 915love of local art, Info: 915497-0384 533-8890 * Everyweekend -El Paso *Last Saturday (4/24) 7pm Ridge Walkers, Free hiking by the Barbed Wire Group Franklin/Organ/Guadalupe (Open MIc) @ PercolaMountains, Rio tors Info: 915-351-4377, Grande and Stahmann’s Myspace.percolator915 Pecan Orchard, White Sands 6-10 miles, 915-755B. Free - FILMS: 7789 or www.elpasoride*1st Wednesday ( 4/7) – @ walkers.com El Paso Main Library Auditorium 501 N. Oregon Info: Sunday `4/10 noon-6pm 915-543-5401 www.elpasto- Art Market, Free admission,
local artists now have a platform to exhibit and sell their art work @ 1528 Sioux Dr. Monday & Wednesday 4/5, 4/7 5:30 Downtown Live Entertainment, Convention Center Plaza, under shade of the 12,000 sq ft canopy Info: www.visitelpaso.com or on Facebook El Paso 2010 Friday Apr 09-Sept 5:30-7pm Alfresco Fridays, free and open to the public, at the Arts Festival Plaza, Info: www.alfrescofridays. com for Music under the starts www.elpasoartsandculture.org or on Facebook El Paso 2010 Wednesday April 14, 2010 7pm Sushi Wednesday @ Garden Restaurant 511 Western Union Plaza, Info: 915-544-4400 www. thegarden.com STAYCATIONS Thursday April 8, 20108:00am 16th annual Border Book Festival, $10, “Shooting Stars” @ Mesilla, New Mexico 9:30am Kathleen Contreras, storytelling, admission by donation 11:30am
Martha Egan, “Writing Stellar Prose: An Interactive Workshop For emerging Stars,” $7 Info: 575-523-3988 or www.borderbookfestivl. org Firday April 9, 20107pm V ictor Villasenor lecture @ Mesilla Community Center $10 16th annual Border Book Festival “Shooting Stars” @ Mesilla, New Mexico Nancy L. Green & Cesar Ivan perform s duo “Luna de Fuego Info: 575523-3988 or www.borderbookfestivl.org Saturday April 10, 2010 1:30 Free Lecture – Victor Villasenor, “Rain of Gold 2013: Indigenous Wisdom”@ MesillaCommunity Center.3pmMayan calendar workshop, Carlos Aceves, limited to 20 participants, registration required , admission by donation 7pm Free concert @ Mesilla Plaza, with Sobredosis del Sabor Info: 575-523-3988 or www.borderbookfestivl. org Sunday April 11, 201010amOpen house at Galeria Tepin, admission
by donation 1pm Nancy Green, Martha Egan, & others, reading @ Community Center, admission by donation Info: 575-523-3988 or www.borderbookfestivl.org Wednesday April 14, 2010 6pm Fiestas Latinas celebration at NMSU@ NMSU Corbett Center Student Union Ballrooms in Las Cruces Jimmy Santiago Baca, lecture and reading, NMSU students readings and art displays Info: 575-646-4206 Saturday April 17, 20108:30am Registration, Early Literacy Day, for educators, faculty, students, early childhood professionals and parents, $25 at door $20 before 4/9/2010, 9am Gary Soto lecture.10:15 book signing and exhibitor’s showcase Info: 575646-1348 or Michelle Saenz, micsaenz@nmsu.edu SUBMISSIONS for publication Saturday May 15, 2010 Deadline “Other Tongues” an anthology of writing by and about mixed-race women. 59
e-mail 1 submission of up to 2,500 words of poetry, fiction, creative nonfiction or spoken word, as a single attachment to othertonguesanthology@ gmail.com , Info; www. adebe.wordpress.com As for BUSINESS this week Monday Apr 5-8 Free “Small Business Made EZ” workshops 2hr, 4 day sessions, El Paso Hispanic Chamber of Commerce host RSVP 915-566-4066x30 www. ephcc.org Wednesday Apr 76pmFort Bliss: BRAC & Beyond: Presentation on post expansion and the benefits to the communityLincoln, Middle School , 500 Mulberry Wednesday Apr 7 9amFree- GSA One on One Training, Albert Garza, 1359 Lomaland, Center for Workforce Preparedness Free RSVP: 915629-6700, info: 915-6296716 Monday Apr 12-15“Small Business Made EZ” workshops 2hr, 4 d session, RSVP 915566-4066x30 www.ephcc. org El Paso Hispanic 60
Chamber of Commerce hostRSVP 915-566-4066x30 www.ephcc.org Monday April 19-22“Small Business Made EZ” workshops 2hr, 4 d session, RSVP 915-5664066x30 www.ephcc.org El Paso Hispanic Chamber of Commerce host RSVP 915-566-4066x30 www. ephcc.org Monday April 26-29“Small Business Made EZ” workshops 2hr, 4 d session, RSVP 915-5664066x30 www.ephcc.org El Paso Hispanic Chamber of Commerce host RSVP 915566-4066x30 www.ephcc. org ThursdayApril 15, 2010Sixth Annual White Sands International Film Festival Highlighting smaller, independent films of interest To and about people and places in this neck of the woods.Info: www.wsiff.com
free and open to the public, at the Convention Center Plaza, twice a week Sangre Gitana, Rumba/Flamenco Info: www.alfrescofridays. com
Saturday April 17-18, 201012-5pm El Paso Artists Studio Tour, Upper Valley, Westside, and Central El Paso Visit actual working spaces of local artists 6pm-Grand Reception 7100 Westwind Dr. #135 Upper Robbins, 5070 Yucca Pl. , 5840953West Melinda Etzold, 4332 Donnybrook, 2197280,Pat Olchefski-Winston, Lively Art Works Gallery, 4332 Donnybrook, 240-5726, Corinne Abeyta-Spinnier & Cil Abeyta, 5351 Painted Sky Lane, 833-0636, Sasahara Studio & Gallery, 711 Westwind Dr. #135, Linda S. Noack, 584-4222, Dee Olga MinYoung-Phillips, 6815 Villa Hermosa, 8332451, Candy Mayer, 1317 Thursday April 15, 2010 Tierra Roja, 581-4971 CenReception, “Up Against tral The Art Center, Abel De the Wall: Posters of Social La Rosa, 3101 E. Yandell, Protest, “ “Solidarity and 566-2410, Desert Studio, Sturggle: Richard C. Parra, 1303 N. The Politics of Graphic De- Laurel, 307-0319 Clarissa sign in Mexico” and “SunK- Adair-Adair Studio, 5740 oo Yuh: Seasons,”Stanlee N. Mesa, 471-2271 Info: and Gerald Rubin Center, 915-833-0636 or www.pleinUTEP airpaintersofelpaso.com Info: 915-747-6151 or www. rubincenter.utep.edu Friday Apr 23, 20105:30-7pm Alfresco Friday Apr 16, 2010 Fridays, free and open to 5:30-7pm Alfresco Fridays, the public, under shade
of the 12,000 sq ft canopy at the Convention Center Plaza, twice a weekRadio La Chusma, Latin Reggae Info: www.alfrescofridays. com
www.lavinawinery.com
Verde Cafeteria Annex Info: 915-831-2209
Saturday April 24, 20106pm$32/person, “Dan- Friday Apr 30, 2010 zas Espanolas”Dinner 5:30-7pm Alfresco Fridays, and show, no corking fee, free and open to the public, BYOB under shade of the 12,000 Friday Apr 23, 2010 La Tierra Café, 1731 Monsq ft canopy at the Conven10am 15th Annual EPCC tana AveInfo: 915-533-8890 tion Center Plaza, twice a Poetry Slam, Valle Verde week Azucar, Latin/ Variety Amphitheater Info: James Saturday April 24-25, 2010 Info: www.alfrescofridays. Gonzales 915-831-2254 El Paso Artists Studio Tour, com Mission Valley, Eastside, Friday April 23-May 5, 2010, North East, and Downtown . 8pmPlay – “Of Mice and ElPasoVisit actual working Men”UTEP’s Wise Family spaces of local artists MisTheatre Info: 915-747-5118 sion Valley Victor M. Penor www.theatre.utep.edu aloza, 5705 Auburn Ave., 772-5334 Friday April 23, 20103- Al Borrego, 1500A Main St. 4:30pm “Voices of Las Cru- San Elizario, 594-8424,Alces: poetry reading, Valle berto Escamilla, EscamilVerde Room A1510 Info: la’s Fine Art Gallery,1500A 915-831-2537 Main St. San Elizario,474-0752, Nina Cobb Saturday April 24-25, 2010, Walker, Alazon Studio, 1445 Noon-7pmLa Vina Blues & Main St. B-, San Elizario, Jazz Festival, $15 adults, 755-7554 ,Eastside $10 ages 12-20, under 12 Sandy Lenderman, 10305 must show ID, includes Maxwood Dr., 591-7626, complimentary glass and 6 Lorena Williams, 3220 tstes of wine ( or a lgass of Seabrook, 433-3649, Bob one wine of choice) muAdams, 1900 Solano, 241sic arts, and crafts, tents, 2981, Barbara McLaine, tables, cahirs provided, no 1688 Dale Douglas, 592picnic baskets, no pets, no 8990, North East, Bill & outside beverages allowed, Nacy Bissel, 4601 Hondo La Vina Winery in La Union Pass, 755-5260 - Downtown 4201 S. NM Hwy 28 El Paso Hal Marus, 800 N. Sat. noon – Guitar Slim Mesa, 533-9090 Info: 9152:15pm-Kat Crosby Band 833-0636 or www.pleinair4:30pm-Highway 28 -Sun. paintersofelpaso.com noon-Moon-7554 2:15Mike Hamilton & Friends Friday Apr 30, 2010 4:30-Frank Zona & Urban 9am-1pm2nd annual EPCC Edge Info: 575-882-7632 or Digital Video FestivalValle
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