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2 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
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Wagoner, interns ready for show We’re back again for another year of fun, entertainment and who knows what else! For the past 12 years, as a representative from the Food and Nutrition Department at Indiana University of Pennsylvania, I have been invited to participate in the Indiana’s Cookin’ show. Once again we are hoping to provide the audience with some fast and fabulous recipes that are not only great tasting but nutritious, too! When I was young we did a lot of cooking food from “scratch� since convenience foods were limited and expensive. While there is still a place for those convenience foods, the interest in “getting back to the table� and eating a traditional homemade meal continues to grow. But people are busy and sometimes need a little motivation. People want cooking ideas that are quick and easy! Thus, one of our reasons for including a “Fast and Fabulous� segment in this year’s show. And this year the focus is on not only eating well together, but using produce grown during our warmer summer season. Since becoming employed at IUP 22 years ago, I have taught a wide range of classes on food, nutrition and management. I have a particular interest in promoting healthy eating behavior among the adult population, particularly parents who are interested in how to best feed their children and themselves.
DIANE WAGONER ... of IUP My favorite approach to teaching about nutrition is conducting food demonstrations on simple dishes that feature common ingredients, are low in cost and, of course, are tasty. They usually are healthy, too. Eating and cooking well isn’t as difficult as some people think. Sometimes I think we forget that food is not the enemy. We need food for energy and we shouldn’t feel guilty for eating it. We should savor the flavor of
everything we put in our mouth. As a registered dietitian, I also supervise interns enrolled in the nutrition education component of IUP’s Dietetic Internship Program. While my job is to provide guidance and support, I learn from them continuously. They are very creative and enthusiastic — and energetic! Their involvement with this show is a great way for them to learn firsthand what it takes to manage such an event. Additionally, it is a great IUP-community service opportunity. Every year they comment on the reward of such an experience. There has never been a time where I haven’t been interested in some aspect of food, whether it be related to health or just simple food preparation — and eating the end product, of course! It is no secret that I love to work with all those involved on such a worthy project! While many of us fret over “what’s for dinner?� we sometimes forget that some families literally are not sure whether they will have dinner at all. It is a great opportunity for the IUP community to link with the Indiana community as we jointly work toward raising funds for the Indiana County Food Pantry. We try to change things a little from year to year but it is always a “think fast on your feet� event, which makes it all the more fun! — Diane Wagoner
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What’s cookin’ ? • Meet the food and nutrition interns. Page 5
• Tips on how to plan an alfresco gathering Page 13
• Take a load off and share the work! Potluck is back as a hot new trend. Page 6
• Maple syrup makes these ribs extra delicious. Page 15
• Meet Chef Nutter and his culinary students. Page 8
• Throw a fiesta with these Mexican-inspired dishes. Page 19
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4 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
Cooking show doing ‘Potluck on the Patio’ By The Indiana Gazette With the theme “Potluck on the Patio,â€? the 37th annual Indiana’s Cookin’ show will offer demonstrations and tasty tidbits that “are not your grandma’s potluck recipes,â€? organizers say. The year’s event will be Tuesday — with an early show at 4 p.m. and a late show at 7 p.m. — at the Kovalchick Convention and Athletic Complex’s Toretti Auditorium. All proceeds from the show’s ticket and raffle sales benefit Indiana County Community Action Program’s food bank. Doors open at 3 p.m. for the vendor fair, where vendors will offer samples and items for sale until 7 p.m. Demonstrations during the show will focus on “all kinds of neat twists on food you can take to picnics and barbecues,â€? said Debbie Palmer, The Indiana Gazette’s marketing director. Former Gazette staff writer Sam Kusic will return as this year’s master of ceremonies. Each of the shows will have two segments. For the first half, culinary students under the direction of Executive Chef Andrew P. Nutter of Indiana University of Pennsylvania’s Culinary Institute will demonstrate an appetizer, entrĂŠe, vegetable and dessert. Samples of these foods will be provided for the audience to taste. Recipes include soups, such as Buttermilk Corn Cold Soup
with Shrimp, salads such as Antipasto, an entrĂŠe of Marinated Grilled Tuna and more. For the second half, with a segment called “Fast and Furious,â€? Diane Wagoner, of IUP’s Department of Food and Nutrition, and her students will show less time-intensive recipes geared toward people on the go. The demonstrations will show “a medley of everything quick and easy,â€? Palmer said, such as Southwestern Slaw, Chicken Satay with Peanut Sauce and Linda’s Tasty Turkey Burgers. Another highlight of the show is the vendor fair, Palmer said. There are a variety of vendors onsite, from caterers to decorators, with some providing free samples. Normally, about 25 to 30 vendors attend the event. And that’s not all. There are raffles and prizes, and everyone in attendance will receive a cookbook and gift bag. Always popular are the “Winner Gets Allâ€? tables, where participants win all the items on tables decorated with different themes. “It’s a blast,â€? Palmer said. “It’s simply a good time.â€? Tickets for the show are $8 and can be purchased at The Indiana Gazette office at 899 Water St., Indiana, by mail through a form published regularly in the paper and the Shopper’s Guide, or at the KCAC box office. Tickets will also be available at the door.
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Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 5
MEET THE FOOD & NUTRITION INTERNS BETHANY BAKER Bethany Baker, of Atwood, completed her undergraduate degree in dietetics, with a minor in psychology, BETHANY at Indiana BAKER University of Pennsylvania. She plans to complete the food and nutrition master’s program at IUP, then apply for jobs in a clinical setting as a registered dietitian. Her interests include disease-specific medical nutrition therapy, bariatric surgeries and wellness promotion. She understands that psychology plays a large role in committing to lifestyle changes. Baker also enjoys cooking/baking and finding everyday recipes that she can make healthier. She hopes to one day be able to use her passion for food and nutrition to help others make life-altering changes.
SHANNON BLANAR Shannon Blanar, of Central City, completed her undergraduate degree at Indiana University of Pennsylvania. After her internship, she plans to apply for a job as a registered dietitian in a clinical setting. Eventually, she would like
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to own her own gym and provide nutrition counseling to members. Her interests include health and wellness SHANNON promotion, BLANAR sports nutrition, nutrition in the life cycle, and disease-specific nutrition. She also has a passion for exercising and being a role model to others as a cycling instructor. Blanar hopes to positively impact others and provide inspiring experiences that her clients will remember in their healthful journeys.
EMILY BOGDEN Emily Rose Bogden is a 2011 graduate of Indiana University of Pennsylvania. She earned a bachelor’s EMILY degree in BOGDEN food and nutrition with a concentration in dietetics. She also earned a master’s degree in exercise science, with a concentration in sport science in 2012. Bogden currently lives in Pittsburgh and plans to earn her master’s degree in food
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and nutrition from IUP online after completing her dietetic internship. Her interests include cooking, running, watching “The Walking Dead� and playing with her dog. After becoming a registered dietitian, Bogden hopes to pursue a career in urban community nutrition education.
SARAH BUTTILLO Sarah Buttillo, of Bethlehem, graduated with a degree in nutrition from Cedar Crest College in Allentown. She is SARAH currently BUTTILLO an IUP dietetic intern and will graduate with a master’s degree in food and nutrition in August. Buttillo hopes to complete a doctorate in nutritional science in the near future. Her hobbies are baking, reading, running, throwing pottery, and spending time with family and friends.
AMANDA CERMINARA Amanda Cerminara, from Cranberry Township, is a graduate student and dietetic intern at IUP. She received her bachelor’s degree in nutrition and dietetics from IUP in 2014. She aspires to become a clinical dietitian, although
she would enjoy any experience in the nutrition field. Cooking, baking, and exercising are her favorite hobbies. She AMANDA plans to CERMINARA spend a lot of time traveling to wherever the future leads her.
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EMILY DAIGLE Emily Daigle, of Youngstown, Ohio, earned her bachelor’s degree in dietetics from Bowling Green State University. Upon completion of her dietetic int e r n s h i p, she plans to earn her master’s degree in food and nutrition online from IUP. She has found she has a true love of EMILY DAIGLE community nutrition, specifically in wellness promotion and disease prevention. In her spare time, Daigle enjoys experimenting in the kitchen, crafting, going to the gym, and laughing with family and friends. She never wants to stop learning, and eventually sees herself earning a masContinued on Page 6
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6 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
THE FOOD & NUTRITION INTERNS Continued from Page 5 ter’s degree in public health and becoming a certified diabetes educator.
ADAM MILLER Adam Miller, of Hooversville, earned his degree in food and nutrition/ dietetics from Indiana University of Pennsylvania in 2014. While an underADAM MILLER graduate, he completed a semester abroad in Florence, Italy. He also holds a degree in community health/health sciences from Slippery Rock University. He is currently a dietetic intern and food and nutrition graduate student at IUP. After completing his internship, he plans to take the national exam to become a registered dietitian and work as a clinical dietitian in a warmer climate. His interests include clinical dietetics, sports nutrition, and health and wellness. He enjoys traveling, working out, eating good food, experiencing new things and meeting new people.
ALLYSON MITIDIERI Allyson Mitidieri, of Cherry Hill, N.J., earned her un-
dergraduate degree in nutrition and dietetics from Indiana University of Pennsylvania in May 2014. Her ALLYSON main inMITIDIERI terest areas in the field of nutrition are sports nutrition, wellness promotion and disease prevention, as well as diabetes education. In her free time, Allyson enjoys staying active by swimming or running. She also loves to spend time with family and friends. Upon completion of the dietetic internship, she plans to finish her master’s degree at IUP in food and nutrition with a dual degree in exercise science. As a registered dietitian, she plans to specialize in sports nutrition.
ALYSON PAJAK Alyson Pajak is currently a graduate student and dietetic intern at Indiana University of Pennsylvania. She began her undergrad-
ALYSON PAJAK
uate career at Saint Vincent College, in Latrobe, and transferred to IUP to complete her bachelor’s degree in nutrition. Pajak enjoys cooking new foods for her family and friends and loves to bake almost anything. Sweets are her weakness and she’s a firm believer in indulging here and there. Everything in moderation, of course. After her internship, she plans to take the registered dietician exam and finish her master’s degree at IUP. She plans to pursue a career in clinical nutrition.
MARISSA TWISS Marissa Twiss, of Erie, is a 2014 graduate of Indiana University of Pennsylvania. She earned MARISSA her bachelor of sciTWISS ence degree in nutrition and dietetics with summa cum laude honors. Her areas of interest are clinical dietetics, giving grocery store tours and food demos, and sports nutrition. She enjoys exercising, trail running, playing gui-
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tar, art and cooking. She wants to show people how easy healthy eating can be and help them understand the role that nutrition plays in disease prevention.
KAYELA SPEHALSKI Kayela Spehalski, of Emporium, is a 2014 graduate of Indiana University of Pennsylvania with cum laude honors. She earned a bachelor’s degree in food and nutrition with a concentration in dietetics. She hopes to remain at Indiana University of Pennsylvania upon completion of the dietetic internship in order to earn her KAYELA master’s SPEHALSKI degree in food and nutrition while working as a graduate assistant. Her interests include dance, yoga, and spending time with family and friends. After becoming a registered dietitian, Spehalski hopes to pursue a career in clinical nutrition or in the nutrition intervention field and obtain a diabetes educator certification.
Potluck back as a hot trend CARLA JORDAN Metro Creative Connection
Call it a sign of the times or just plain good luck for those of us yearning to swap fast food fare for some tasty home cooking. Potluck gatherings are back and one of this year’s hottest trends in entertaining. Although these communal “luck of the pot” meals (where everyone brings their favorite dish) harken back to the late 19th century, they found their footing in the mid-1950s when it seemed like every mom in the neighborhood was filling casserole dishes for church socials and family get-togethers. “There are three primary reasons driving the return of potluck — our schedules, the economy and childhood memories,” says Chef Jeff Gillis at www.Celebrating Home.com. “We live such fast-paced lives that divvying up the cooking makes home entertaining more realistic than putting all of the burden on the hostess. Making one dish instead of several also helps stretch the budget — something we’re all looking to do these days. And, let’s face it — after years of dashing through the drive-thru, wouldn’t you like
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Divide the meal by categories so guests will have a balance of appetizers, entrées, sides and desserts from which to choose. Cooks needn’t commit to a specific recipe, but it’s helpful to know up-front that a well-rounded meal is in the making.
AGREE ON ADVANCE PREP All dishes should be cooked prior to arrival so only a quick reheating is required. Everything should also hit your doorstep ready for presentation to avoid last-minute searches for serving bowls and platters.
CHOOSE EASY-FIX, RECIPES To appeal to guests’ varying tastes, save the exotic for later and dust off mom’s (or Continued on Page 8
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Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 7
HAPPIER, HEALTHIER YOU!
8 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
Chef continues to further career Chef Andrew Nutter began his extensive culinary background in high school working for a pizza shop, and he hasn’t stopped furthering his career ever since. From performing daily tasks as a prep cook and counter operator at the pizza shop, he later worked his way through culinary school at his uncle’s Italian restaurant, initially as steward, prep cook, line cook, catering facilitator and finally sous chef. Nutter studied food and institutional administration at West Virginia University and received his Bachelor of Science degree in hospitality administration from Robert Morris University. After earning an associate’s degree in specialized technology from the Pennsylvania Institute of Culinary Arts, Nutter completed training and study in Paris at Le Academie du Vin, Hotel Ritz, Le Cordon Bleu and La Varenne. He received a Master of Arts degree in adult and community education from Indiana University of Pennsylvania in August 2008, and a Master of Education degree in business and workforce training, with a focus on educational technologies, in December 2011. Nutter has also participated in culinary training and gastronomique tours of the Swiss cities of Luzerne, Vitznau, Zurich and Emmentaler. Nutter, who started at IUP in 2006, is a tenured faculty member currently teaching a variety of subjects, including the American cuisine capstone course; advanced baking and pastry; beef and veal cookery; poultry, game and fowl; introduction to garde manger, farinaceous products and vegetable cookery; pork, lamb and spa cuisine; soups, stocks and sauces; sanitation management; and pur-
BEAN POT BEEF STEW
Potluck is back Continued from Page 6 grandma’s) cookbook. Traditional potluck dishes like casseroles, chili, soup, bread and cakes are always popular and easy to make.
CHEF ANDREW NUTTER ... of IUP’s culinary academy chasing. Nutter has also worked for Westin Hotels and Resorts at their property in Hilton Head Island, S.C. He returned to the Pittsburgh area, where he became saucier and later executive sous chef at Allegheny Country Club in Sewickley. Nutter spent nine years as a lead chef instructor in the culinary and hotel and restaurant management programs at the Pennsylvania Culinary Institute’s Le Cordon Bleu program. He has been a coach/adviser for both professional and student ACF Knowledge Bowl competition teams, winning two bronze and three silver medals, including two national championships and one regional championship. Nutter has conducted ServSafe training sessions at the Pennsylvania Career and Technical Education Con-
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ference at the Seven Springs Resort and Conference Center in Champion. He has presented seminars on career planning and implementing educational technologies at the American Culinary Federation’s Northeast Regional conventions in Pittsburgh and Cincinnati. Nutter has also been invited to judge various culinary competitions including the Pennsylvania FCCLA SLC and ProStart State final cooking competitions in South Carolina, North Carolina and Georgia. In his spare time, he enjoys fabricating and playing a variety of bass guitars. He plays tennis, enjoys music and movies, loves all things related to West Virginia and Pittsburgh, and reading to his daughters. Nutter was born and raised in Weirton, W.Va., and lives in Indiana with his wife, Susan, and daughters Maura and Brenna.
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Remember the special tablecloth mom used for Sunday dinner? Create some memories for your own family with a pretty fabric tablecloth, cloth napkins (pretty and eco-friendly!) and some candles. A few minutes is all it takes to create a festive look that’ll make guests feel honored to be around your table.
BEAN POT BEEF STEW This twist on an American favorite yields a hearty, flavorful entrée that takes less prep time because it slow cooks in the oven in a bean pot. 1 pound round steak, cut into bite-sized pieces 1 large yellow onion,
roughly chopped 2 tablespoons olive oil 4 cloves garlic, chopped fine 1 can (14.5 ounces) diced tomatoes 6 cups beef broth (or stock) 1½ teaspoons dried thyme 3 bay leaves 2 cups potatoes, cubed 1 cup celery, diced 1 cup carrots, diced Salt and pepper to taste Rub steak with olive oil and coat with salt and pepper. Let steak sit at room temperature in bean pot while preparing all other vegetables. Chop and dice everything, then add to bean pot. Add beef broth (or stock), thyme, bay leaves, diced tomatoes and salt and pepper. Cover and bake in 375 F oven for 3 to 4 hours until meat is tender. Recipe courtesy of www.CelebratingHome.com
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Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 9
MEET THE ASPIRING CHEFS LAURA HINZMAN Laura Hinzman, from Bell Acres, enjoys camping with her family, riding ATVs, and picking wild berries with her father. In 2013, she graduated from Quaker Valley High School and Parkway West Career and Technical Center, where she LAURA first began HINZMAN to learn her trade. After finishing her second year as a student in the advanced baking and pastry program at Indiana University of Pennsylvania Academy of Culinary Arts, she will doing an externship at the Biltmore Estate in Asheville, N.C. Her goal is to learn as much as she possibly can about the profession she loves and someday maybe have the opportunity to
teach others this understanding of and appreciation for food.
KYLE McALEE Kyle McAlee, Kane, graduated from Kane Area High School in 2013. When she was growing up, she was always surrounded by foods from different nations along with both of her grandKYLE McALEE mothers’ passions for cooking. She has completed the culinary program at Indiana University Academy of Culinary Arts and is enjoying the baking and pastry program this school year. For her externship, she is going to the Biltmore Estate in Asheville, N.C. In her free time, she enjoys hunting, fishing, playing the
saxophone and with friends.
relaxing
KELSEY HUGHES When Kelsey Hughes, of Exton, is not cooking and baking, she enjoys painting, watching baseball, and hanging out with her friends and family. After finishing her second year at the IUP Academy of KELSEY Culinary of HUGHES Arts, she will do an externship at the Mountain Air Country Club in Burnsville, N.C. Once she’s worked in the industry for a while, she would like to start a program to bake with kids with special needs.
NICOS SETTE Nicos Sette, from St. Marys, graduated from St. Marys Area High School and
is currently in the baking and pastry program at Indiana University Academy of Culinary Arts. Her hobNICOS SETTE bies are drawing, painting and acting. For her externship, she will be going to the Historic Stone House Restaurant and Inn in Farmington, which is owned by Jeremy Critchfield, an alumnus of IUP.
Her favorite thing about the culinary industry is that there is no limit to how much you can learn, and she continues to gain knowledge in the field. Rachel hopes to one day travel the world and see new cuisines and cultures, sharRACHEL ing the pasSOERGEL sion and knowledge she has.
JOSEPH PALMITESSA RACHEL SOERGEL Rachel Soergel, of Mars, enjoys reading, collecting Hello Kitty memorabilia, and spending quality time with her family and friends. Soergel is finishing her second year at IUP’s Academy of Culinary Arts and will be completing her externship at Nemacolin Woodlands Resort in Farmington.
Joseph Palmitessa is a graduate of West Scranton High School in Scranton, where he was born and raised. Although he loved cooking and baking with his mother and father growing up, it wasn’t his first choice for a career. After working as an electrician as well as a couple other jobs for a couple years,
he decided it was time for a change. He decided to go back to school at the IUP Academy of Culinary Arts, where he has completed the culinary program and is currently enrolled in the baking and pastry program. It was here where he discovered his true calling and passion for working with food. Palmitessa will be JOSEPH completing PALMITESSA his externship at the Kiawah Island Golf Resort in sunny Kiawah Island, S.C., where he hopes to build on the skills he has learned at IUP and continue his education. When he isn’t in the kitchen, he enjoys spending time outdoors and with friends he has made at IUP. Continued on Page 11
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How to grill the perfect steak Steakhouses are family favorites for their flavorful cuts of beef, so to save moneyy, the grilling experts at Broil King are here to show us how to re-create those same savory steaks on our own gas barbecues. Here are their tips. If it doesn’t sizzle, it’s not hot enough. Preheat your grill to at least 450* for great sear marks and steakhouse quality results. Season the grill. A thin coat of oil on a hot grill protects the grill surface and keeps your food from sticking. A refillable oil mister is an easy way to do this. Tip: Always turn the burners to low before spraying oil; never use non-stick sprays with aerosol since they are flammable. Marinate your steak for 30 minutes to 2 hours (most cuts) to infuse complementary flavors into the meat. Any sweeet or sugary barbecue sauce should be applied in the last two minutes on
the grill, or after the meat is removed. These sauces burn easily and can ruin a great steak. Try a compound butterr. First soften the butter to room temperature and then mix in the flavoring of your choice, such as blue cheese, sundried tomato or cheddar and jalapeno. Top the hot steak with a pat of this butter and watch the flavor melt all over the grilled meat. Choose your weapon. Don’t pierce your steak, use a good set of tongs to turn it. The more you poke holes, the more flavor and tenderness escapes. Let it rest. Cutting into a steak right off the grill lets juices escape onto the plate. Let any steak rest for 5 minutes before serving. The juices will settle evenly throughout the steak, giving a more tender, flavorful and enjoyable dining experience.
Blue Cheese Compound Butter 2/3 cup butter, at room temperature 1/3 cup Roquefort cheese, crumbled 1 tablespoon shallots, finely chopped 1 1/2 teaspoon fresh thyme leaves, finely chopped Dash hot pepper sauce Pinch salt In a small bowl, mix all ingredients lightly with a fork until just evenly combined.
Overmixing will cause it to become too blue in color. Spoon the mixture onto a sheet of waxed paper, and shape it into a log about 1 1/2-inch in diameter. Refrigerate 1 hour. Slice into 1/3-inch thick rounds and place on hot grilled steaks to melt. Freeze leftleft over butter.
~ Courtesy sy of Metrro Crreative e Connection Connec
Burger mastery is within reach Could any food be as simplistic and delicious at the same time as a patty of beef on top of a crusty bun, served with lettuce, tomato and your choice of condiments? Burgers are the go-to item for barbecues, campouts, fast-food meals and late night trips to the diner. A juicy burger can satisfy so many cravings in one sitting. If ever there was a recipe to master, it would be grilling the perfect burger. Though barbecued burgers may seem easy to make, all too often burgers are botched by a few mistakes. But don’t worry, burger mastery is within reach if you follow these simple tips. Start with fresh meat. Freshly ground meat will produce the best flavor. If you are unsure when
the packaged ground beef was made, ask the butcher or someone in the meat department of the supermarket to grind you up a fresh batch. Otherwise, use a food processor or an attachment on a stand mixer to grind the meat yourself. )DW KDV ÁDYRU If you’re going to indulge in a burger, make sure it has a fair amount of fat content. Fat helps keep the burgers moist and juicyy. Make sure the fat content is about 18 to 20 percent of the mix. This helps to guarantee flavorful burgers. Keep the meat cold. Chilled burger patties will firm up and hold their shape better during cooking. Leave the pre-made patties in the refrigerator until the last minute. Keep patties on ice if you
will be cooking burgers in batches. 'RQ·W RYHUKDQGOH WKH PHDW Compressing the meat and handling it too much can lead to dry, dense burgers. Avoid tough meat by handling it as little as possible. Keep your hands wet while shaping the patties so they’ll come together easilyy. Oil up the grill. A clean, welloiled grill prevents burgers from sticking during cooking. Make sure the grill is super hot. The goal is to cook burgers over high heat and fast. This is achieved with a very hot grill. It may only take three to five minutes per side to cook the burgers, depending on the thickness of the pattyy. Flip only once. Wait a until the burgers have been grilling for a few minutes and release easily from the grill grate.
Flip over and allow them to cook a few minutes more. This helps keep the juices inside the meat and prevents your burgers from turning into burnt hockey pucks. Resist the urge to squash the burgers. Pushing down on the burgers with the spatula will only force the juices out. If you want dry burgers, press them down. If you want nice, juicy burgers, step away from the spatula. Allow the burgers to rest. Take the burgers off the grill and let them rest for 5 minutes so that all of their juice redistributes through the pattyy. Toast o your hamburger buns and then serve the burgers with your favorite toppings.
– Courtesy sy of Metrro Crreative e Connection Connec
Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 11
MEET THE ASPIRING CHEFS
Salmon burgers: Juicy and ready in minutes
Continued from Page 9
By LINDA GASSENHEIMER
AARON FRANK Aaron Frank grew up in Chambersburg. After attending his local vo-tech for culinary, he moved on to the IUP Academy of Culinary Arts, where he studied culinary and currently studies baking and pastries. He will be moving out to Sheboygan, Wis., to complete an externship at the American Club. When not in the AARON FRANK kitchen, he enjoys playing drums and listening to music.
PATRICIA BLACK Patricia Black, from Smithton, attended Yough High School and Central Westmoreland Career and Technology Center. Since eighth grade he has known he wanted to attend culinary school. As a freshman, he started at vo-tech for culinary arts, then made the decision to PATRICIA attend the IUP AcadeBLACK my of Culinary Arts. He is now enrolled in the baking and pastry arts program. His externship will be at the Biltmore Estate in Asheville, N.C. His goal is to travel and gain as much knowledge as possible from working in the industry.
Tribune News Service
Serve up juicy salmon burgers and add variety to your burger repertoire. These salmon burgers take only minutes to make. The recipe calls for cooking the burgers in a skillet, but if you’re firing up the grill, add these burgers and the buns. It’s best to use a small grill grate. Hot Pepper Corn is the side dish. If you are using the grill for the salmon burgers, you can add the corn right in its husk to the grill. I call for frozen chopped onion and green bell pepper for speed and because they are precooked. You can chop fresh onion and pepper and microwave them on high for 1 minute. Fred Tasker’s wine suggestion: A juicy pinot noir would be perfect with these burgers.
HELPFUL HINTS • If a food processor is not available, the salmon can be chopped with a knife on a cutting board. Its soft flesh makes it easy to chop. • A quick way to chop scallions is to snip them with scissors. • Any type of hot pepper jelly can be used.
COUNTDOWN • Preheat broiler or toaster oven for hamburger rolls. • Place water for corn on to boil. • Prepare salmon burgers. • Cook burgers and hamburger buns.
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SALMON BURGERS 2 tablespoons reduced-fat mayonnaise 2 tablespoons sweet pickle relish 1 cup frozen diced or chopped onion 1 cup frozen diced or chopped green bell pepper ½ pound wild caught salmon fillets, skin removed ½ cup plain breadcrumbs 1 egg white Salt and freshly ground black pepper Olive oil spray 2 whole wheat hamburger rolls (1-ounce each) 1 small tomato, sliced Preheat broiler or toaster oven. Mix mayonnaise and pickle relish together and set aside. Defrost onion and green pepper in a microwave oven for 30 seconds. Remove fat or dark meat from the salmon. Cut into 2-inch cubes and
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12 â&#x20AC;&#x201D; Indianaâ&#x20AC;&#x2122;s Cookinâ&#x20AC;&#x2122; - Indiana Gazette, Saturday, April 11, 2015
Salmon burgers: Ready in minutes Continued from Page 11 place in food processor. Add the onion, green bell pepper, breadcrumbs and egg white. Add salt and pepper to taste. Chop. Remove from processor and form into 2 patties about 3 inches in diameter and 1inch thick each. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Brown burgers on one side, about 1 minute. Lower heat to medium and cook 4 minutes. Turn over and cook another 3 minutes. Split hamburger rolls in half and toast a few minutes under the broiler or in a toaster oven, until golden. To serve, spread mayonnaise mixture on the cut side of the top half of the hamburger rolls, and place burgers on the rollsâ&#x20AC;&#x2122; bottom half. Close burger. Place tomato slices on the
plate. Makes 2 servings. Per serving: 544 calories (29 percent from fat), 17.7 g fat (2.7 g saturated, 5.5 g monounsaturated), 64 mg cholesterol, 36.1 g protein, 60.0 g carbohydrates, 7.5 g fiber, 733 mg sodium.
HOT PEPPER CORN 2 ears corn, husked 1 tablespoon hot pepper jelly Salt and freshly ground black pepper Place a large saucepan filled with water on to boil. Add corn and boil 3 to 4 minutes. Place corn on 2 dinner plates and spoon hot pepper jelly on top. Roll corn in the jelly and add salt and pepper to taste. Makes 2 servings. Per serving: 115 calories (11 percent from fat), 1.4 g fat, no cholesterol, 3.4 g protein, 25.7 g carbohydrates, 2.1 g fiber, 18 mg sodium.
Spicy maple glazed pork By DAVE LOBECK www.BBQ-My-Way.com
I have enthusiasm for â&#x20AC;&#x153;the other white meat,â&#x20AC;? pork. Donâ&#x20AC;&#x2122;t get me wrong. If I had to pick my last meal, and my choices were a beautifully marbled bone-in rib-eye or a thick, bone-in pork chop, I would have to go with the steak. But, if prepared properly with good spices and flavorings, a bone-in pork chop is a very close second. And, if you factor in the cost savings, the bone-in chop might win out: $3.50 per pound versus $11 per pound. But in this scenario it was my last meal, so what the heck? The biggest mistake I see when people buy pork chops at the store is they buy them too thin and without the bone. From a preparation standpoint they are typically overcooked or overgrilled, resulting in a dry piece of meat. Do me a favor. Call the butcher and have them cut you some bone-in pork chops that are a full 1 inch thick. We are preparing substantial pork steaks, and you will love them. And why leave the bone? Two reasons. I think the bone-in cut is visually more appealing when served. Secondly, some of the best meat is near the bone. This recipe will handle four large
pork chops.
SPICY MAPLE GLAZE 1 cup real maple syrup Âź cup soy sauce 2 tablespoons spicy Dijon mustard 1 teaspoon cayenne pepper Combine all ingredients in a bowl and mix thoroughly. Set aside. Get out your chops and let them come to room temperature. Season both sides with coarsely ground black pepper and granulated garlic. You do not need to add salt, as the soy sauce has plenty of salt. And you can always add salt at the table. Start your grill set up with indirect heat, whether using charcoal or gas. This simply means one area of your grill does not have a heat source directly below it. Brush the chops with the glaze and set them on the side of the grill without direct heat. We do this because the chops are thick, and if you grilled them over direct heat, the surface of the chops and the glaze would burn before the internal temperature of the chop reached the correct level. Close the lid and let cook for 15 to 20 minutes. You have basically turned your grill into an oven. Spread another layer of glaze and
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SPICY MAPLE GLAZED PORK place the chops over direct heat. We are now going to create the texture and caramelize the glaze. Turn the chops frequently and apply the glaze each time you turn them. Your chops are done when the internal temperature (not near the bone) reaches 140 degrees. Once you pull the chops the internal temperature will rise by another 5 to 7 degrees. Allow the chops to rest 10 minutes or so before serving. These chops are awesome. Sweet, spicy with great texture. Enjoy! Dave Lobeck is a financial adviser by day and a BBQ enthusiast on nights and weekends. He is also a Kansas City Barbecue Society (KCBS) judge. You can contact Dave with your BBQ and grilling questions at www.BBQ-MyWay.com.
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Indianaâ&#x20AC;&#x2122;s Cookinâ&#x20AC;&#x2122; - Indiana Gazette, Saturday, April 11, 2015 â&#x20AC;&#x201D; 13
How to plan the perfect alfresco gathering The days of chilly air and dull skies will soon be replaced with the sights and sounds of warmer weather. This change in the season is cause for celebration, so pull out all the stops for an outdoor gathering guests will long remember. From festive dĂŠcor to the bright colors of seasonally inspired cuisine, use these tips for setting up your alfresco spread: MAKE A MEMORABLE ENTRANCE: Invite guests into your gathering with warm and cheerful dĂŠcor, starting with your door. Hang a moss-adorned wreath with a few vibrant sprigs of pink roses or yellow tulips, which you can keep up long after the event. DECK THE TABLE: Make sure your centerpiece provides a bright and welcoming ambiance. A low-key gathering calls for the down-home elegance of daisies and grasses shooting from mini terra cotta pots or aluminum canisters. More formal events will shine with fresh-cut lilies, roses and tulips placed in short cube or rectangle glass vases. START WITH SMALL BITES: Serve a few appetizers for your crowd to
enjoy as they wait for other guests to arrive. You canâ&#x20AC;&#x2122;t go wrong with deviled eggs garnished with fresh herbs or cheese and crackers. Aim for three cheeses â&#x20AC;&#x201D; one hard (Parmesan), one soft (Brie) and one blue. SERVE PAIRINGS THAT PLEASE: Spring foods pair perfectly with a fruit-forward wine like pinot grigio. Choose one of high quality from the northern region of Italy such as Barone Fini Valdadige Pinot Grigio. This crisp and clean wine goes well with seafood, chicken or white-sauce pasta entrees. EMBRACE SPRING FLAVORS: Bring the garden to your table with fresh fruits and vegetables. Plump, red strawberries look and taste wonderful atop a bed of fresh spinach with a drizzle of balsamic vinegar. Fresh asparagus stems give quiche and egg casseroles texture, while also making a great sautĂŠed side dish. Also try this Chicken with Tomatoes and Olives recipe thatâ&#x20AC;&#x2122;s easy to make and sure to please. From simple floral arrangements to the colorful foods you serve, cre-
Family Features
CHICKEN BREASTS are perfect when paired with tomatoes and olives. ating a lovely alfresco gathering is easier than you think. For more ideas to make your event memorable, visit facebook.com/Barone
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CHICKEN BREASTS WITH TOMATOES AND OLIVES Yield: 4 servings
4 (6-ounce) skinless, boneless chicken breast halves Âź teaspoon salt Âź teaspoon freshly ground pepper 1 cup multicolored cherry or grape tomatoes, halved 3 tablespoons oil and vinegar dressing, divided 20 olives, halved ½ cup (2 ounces) crumbled feta cheese Prepare grill to medium-high heat. Sprinkle chicken evenly with Âź teaspoon salt and Âź teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill 6 minutes on each side or until chicken is done. Combine tomatoes, dressing and olives in skillet over medium heat; cook 2 minutes, stirring occasionally. Cut each chicken breast half into ž-inch slices. Top each chicken breast half with Âź cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired. â&#x20AC;&#x201D; Courtesy of Deutsch Family
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14 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
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When the temperature is high, few people want to fill their stomachs with heavy vyy, hot foods. Instead of cooking up a batch of stew w, give recipes for a warm-weather spin. Gazpacho, a Spanish tomato-based soup, is the most widely known cold soup. However, cucumber- and avocado-based soups and creamed vegetable soups also can be enjoyed chilled. Other vegetables or fruits can be pureed and served as a cold summer soup.
Embrace salads While salads may be relegated to side dishes for most of the year, they tend to take center stage when the weather is warm.
The addition of fresh berries, grapes or raisins can lend a different flavor to salads. Think about topping salads with grilled fish or chicken to add more substance to salads serving as entire meals. Rather than using heavy dressings that may end up covering the delicate flavors of lettuce leaves and other greens, use vinaigrettes made from citrus fruits to add both sweetness and tartness to dishes.
Savory sandwiches Who says sandwiches are only for lunch? When the weather is warm and families are busy hurrying here and there, sandwiches make for fast and portable meals. Grilled vegetables paired with grilled mushrooms can make heartyy, satisfying satisfy sandwiches that are relatively low in calories. Previously grilled chicken can be shredded and turned into chicken salad when mixed with Greek yogurt and apple cider vinegar. Even standard cold cuts can be given a new twist when turned into cold-style reubens by being topped with cole-slaw or chilled
sauerkraut on gourmet slices of herbed bread.
Pastas and casseroles Much as warm-weather soups can be served cool, so can pastas and casseroles. Pasta is a versatile food that can be paired with traditional salad ingredients or mixed with vegetables or dressings to make a variety of different dishes. Baked casseroles can be served at room temperature for pot-luck meals in the yard or brought along when lyy. visiting friends and family Chunks of mushrooms, summer squash, eggplant and garlic can be sautéed and baked together to make a hearty and flavorful vegetable casserole.
Seafood Lobster, shrimp and clams can be harvested from the coast and then cooked on the grill or over an open fire. For those who want chilled seafood, opt for shrimp cocktail or head out for a sushi and sashimi meal at a local restaurant. War a m-weather dining means exploring different flavor options to find lighter fare.
– Courtesy of Metrro Crreative e Connection Connec
Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 15
Maple ribs perfect for grilling
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MAPLE SMOKED RIBS 2 pounds pork side ribs 1 cup pure maple syrup 3 tablespoons frozen orange juice concentrate 3 tablespoons ketchup 2 tablespoons soy sauce 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon curry powder 1 clove garlic, minced 2 green onions, minced Soak maple planks in sink or clean bucket filled with water for at least one hour. This can be done during the first stage of cooking the ribs. Light one side of your grill, and preheat until temperature gauge shows 350F. Place ribs meat side up in a roasting pan. Cover pan tightly with foil and place on the unlit side of your grill. Bake for 1¼ hours. In a saucepan over medium heat on the stove or on the side burner of the grill, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally. Remove ribs from roasting pan, and baste completely on the meat side and bone side with still-warm sauce. Retain half of the sauce for additional basting. Place ribs on soaked maple planks, bone side down. Put the planks with the ribs on them on one side of the grill with low heat setting directly underneath. Turn the other side of the barbecue to high and close lid. Keep temperature around 350. Planks should begin to smoke within a few minutes and produce a sweet fragrant smoke in your grill. Adjust the
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16 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
Save money and still throw a party to remember Hosting a party is a fun way to get together with friends and family members. When hosting at home, hosts enjoy the added benefit of not having to travel to get home once the party has ended. But as fun as hosting can be, it’s also a significant responsibility that requires a little elbow grease and often a significant financial commitment on the part of hosts. Many hosts find themselves stretching their budgets in an effort to throw the most enjoyable and memorable party possible. But there are ways to save money and still throw a bash no one is likely to forget anytime soon. Make it a potluck or BYOB event. Guests typically offer to bring something to parties, so hosts who want to keep their party budget in check can take visitors up on their offers to contribute something to the festivities. Casual parties can be turned into potluck affairs in which each guest brings a dish, be it an appetizer, main course or dessert, for all to enjoy. More formal affairs can still borrow from potluck dinners, but limit food requests to desserts so the meal is not held up by late arrivals. Another way to save is the make the party a bring your own booze, or BYOB, affair. The cost of alcohol for an adults-only affair can quickly add up, but asking each guest to bring their own alcohol relieves hosts of such financial obligations. Hosts may still want to purchase a small amount of alcohol as backup.
HOSTS CAN throw a great party without significant financial commitment. Host an afternoon affair. Dinner parties tend to cost hosts the most money, so those worried about busting their budgets can opt for an afternoon get-together instead. Afternoon gatherings can be advertised as brunch parties or backyard barbecues, and be just as fun as formal dinner parties. The food served at such soirees likely won’t cost as much as three-course meals commonly served at dinner parties. Put your pantry to good use. Before choos-
ing a meal to serve your guests, peruse your pantry to see what’s inside. Chances are you already have much of what you will need to prepare and serve a delicious meal, so a thorough search of your pantry may save you a substantial amount of money on ingredients. If you notice you have enough in the pantry to serve a particular meal, then make that the main course. Don’t overlook the Internet as a potential ally. While it might seem ridiculous to take to
the Internet to buy items like plates, napkins and towels, such efforts might just save you a substantial amount of money and you won’t even have to leave home to do so. Online retailers now offer just about anything you may need or want to host a memorable party, and buying in bulk from such websites may be more cost-effective than buying from the nearby grocery store. Hosts who have left things to the last minute might not be able to take advantage of online retailers, but they can still take advantage of big box stores that offer steep discounts to customers who buy in bulk. Such stores typically require customers to be club members, but many offer oneday passes to nonmembers. There may be extra charges for nonmembers, but even when such charges are included, you might still be able to save some money. Keep things simple. When hosting a party, it’s easy to go overboard and buy too much food and/or drinks for the party. But hosts on a budget should remember that the point of the party is to spend time with loved ones and not to ply guests with excessive amounts of food and drinks. Hosts should make sure guests have enough to eat and drink, but keep things reasonable when planning how much food and drinks you expect to serve.
How to reduce summer party waste Backyard barbecues and pool parties are staples of summer. Such festive events with family and friends create memories that last a lifetime. But as enjoyable as such get-togethers can be, many are not terribly eco-friendly, an unfortunate reality that can take a heavy toll on the planet. Reducing summer party waste is not very difficult. Eco-conscious hosts can take several steps to reduce the carbon footprint of summer party season. Organize the menu with friends. In the days before the party, hosts should contact their friends and family to make sure everyone is bringing something different. This reduces the likelihood that food will end up going to waste. Don’t go overboard with main items. Many hosts know that they are bound to have
some leftover hamburgers and hot dogs after everyone goes home for the night. Those leftovers often end up going to waste. Instead of making too many items that can’t be enjoyed as leftovers, hosts can make more salad and pasta that might taste better the day after. In addition, such items can be sent home with guests, whereas guests are unlikely to take home burgers and franks. Hosts who find themselves with a substantial amount of leftovers should call a nearby food bank or homeless shelter to see if they accept leftovers as donations. Serve guests using reusable kitchenware. Though a backyard barbecue may seem like the perfect time to pull out the paper plates and plastic cups, such items are wasteful. Hosts might have to do a little extra work,
but serving guests using reusable kitchenware can make any pool party more eco-friendly. Such items can be reused again and again all season long. And hosts don’t need to use the fine china, opting for plastic plates and cups instead. Such items are dishwasher-friendly, meaning the only extra work hosts have to do is load and unload the dishwasher. Recycle bottles and cans. Whether it’s beer, soda or water, beverages served at barbecues and pool parties tend to come in bottles or cans. To ensure a party is more eco-friendly, hosts should designate a garbage can for just bottles and cans, directing guests to discard these items in an eco-friendly way.
– Courtesy of Metro Creative Connection
– Courtesy of Metro Creative Connection
Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 17
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18 â&#x20AC;&#x201D; Indianaâ&#x20AC;&#x2122;s Cookinâ&#x20AC;&#x2122; - Indiana Gazette, Saturday, April 11, 2015
Fruit adds perfect finale to summer celebrations Whether you anticipate funfilled pool parties, laid-back picnics at the park or casual dinner parties at home, summer entertaining gets a little sweeter when you serve up the right desserts. When the weather warms up, let the flavors from your kitchen reflect the bright tastes of the summer season. From cherries to blueberries, pie fillings come in a variety of flavors to perk up your outdoor menu. Ending your summer event with a sweet finale is important, but you donâ&#x20AC;&#x2122;t have to spend all your time preparing it. The best desserts are effortless, and can be whipped up quickly. This recipe for Cherry Pineapple Cabana Cake can be baked up in just one hour and combines the flavors of pineapple and cherries, topped with shredded coconut and macadamia nuts. Lemony Blueberry Layered Pie takes only 20 minutes to prepare, one hour to chill and serves up the crowdpleasing flavors of cream cheese, zesty lemon and blueberries on a graham cracker crust. For more ways to wow your sum-
mertime guests with fruity and fun recipes, visit www.LuckyLeaf.com.
CHERRY PINEAPPLE CABANA CAKE Cook time: 1 hour Servings: 12 1 can (20 ounces) crushed pineapple in juice (do not drain) 1 can (21 ounces) Lucky Leaf Regular or Premium Cherry Pie Filling 1 package (18.25 ounces) yellow cake mix 1 cup butter or margarine, melted 1 bag (7 ounces) coconut, shredded 1 cup macadamia nuts, chopped Preheat oven to 350°F. Lightly grease 9-by-13-inch baking pan. In prepared baking pan, layer undrained crushed pineapple, then pie filling. Sprinkle dry cake mix over top, smoothing evenly and covering top. Pour melted butter or margarine over top, covering evenly. Top with coconut and nuts. Continued on Page 19
CHERRY PINEAPPLE CABANA CAKE
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Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 19
Grow your own fruit salad! LEMONY BLUEBERRY LAYERED PIE
Fruit adds perfect finale to celebrations Continued from Page 18 Bake for 50-60 minutes or until brown on top and bubbly. Let cool 30 minutes. Serve warm or cooled.
LEMONY BLUEBERRY LAYERED PIE Prep time: 20 minutes Servings: 8 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk ¼ cup powdered sugar 1 box (3.4 ounces) instant lemon pudding mix 2 teaspoons fresh lemon zest ¼ cup lemon juice, freshly squeezed
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1 can (21 ounces) can Lucky Leaf Premium Blueberry Pie Filling 1 9-inch graham cracker crust Combine cream cheese, condensed milk and powdered sugar in large bowl. Using electric mixer, mix at medium speed for 1 to 2 minutes, until smooth. Add pudding mix, lemon zest and lemon juice; mix until well blended. Spoon about half of pie filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour. Spoon remaining pie filling on top just before serving. Garnish with fresh lemon zest if desired. — Courtesy of Lucky Leaf/Musselman’s and Family Features
Fiesta food Looking forward to an inspired meal at home? Get an early jump on summer and let watermelon be your star ingredient in a Cinco de Mayo fiesta. This time of year is the perfect opportunity to indulge in Mexicaninspired dishes, dips and drinks. This year, put a tangy twist on your festive favorites with a refreshing new flavor: watermelon. Watermelon is a versatile fruit with a flavor profile that pairs perfectly with many of the ingredients in traditional Mexican dishes. Sweet and juicy watermelon is a great way to cut the heat of spicier foods, and its texture lends an unexpected, satisfying crunch in dips such as chunky salsas. Continued on Page 21
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20 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
Prepare your space for entertaining foster companionship and reduce stress. However, if nuisance animals and insects are sharing entertaining spaces, these pests can quickly put a damper on the festivities. While it may seem impossible to keep an outdoor entertaining area completely pest-free, there are ways to keep such unwanted intrusions manageable.
Quench guests’ thirsts with this refreshing concoction
Identify common pests Yard pests vary depending on geography, so the first step is to figure out which pests are native to your area. Mosquitoes can be found in many locales, but certain insects may be exclusive to specific regions. For example, palmetto bugs are native to moist, tropical areas, such as the southeastern United States. Homeowners new to an area may have to experience a learning curve to determine which pests are common to an area, as well as which seasons bring which creatures.
PATIOS, including furniture and walkways, should be clean and clear of debris. Beautiful nights make for great opportunities to invite some friends over for a starry soiree under the nighttime sky. Unlike house parties at which guests will be spending most of their time indoors and in various rooms throughout the house, outdoor parties are often limited to smaller areas, such as patios. That can make things much less taxing on hosts, who won’t have much prep work to do to get an outdoor hosting area ready for guests. But even an impromptu party requires planning and a little elbow grease before guests arrive. The following are a few areas to address before guests arrive for your next outdoor get-together.
Clear the walkways and patio of debris The walkways and patio may not need too much attention, but give them a onceover with a broom to clear any debris. When clearing the patio of debris, move all furniture, making sure to sweep up any debris, including food, that might have fallen beneath tables and chairs since your most recent party. If the patio is especially dirty, consider power washing it to remove stubborn stains that can rob the area of its aesthetic appeal.
Clean the furniture Whether it’s been months since your last party on the patio or just a few days, the furniture must be cleaned. Unless items have been stored in a garage or shed, patio furnishings are exposed to the elements, and that means dirt, soot or pollen may have accumulated on it.
Wipe down all cushions, using a mild detergent when necessary. Cushions may need some time to dry, so make this one of your first tasks, and leave cushions out in the sun so they dry more quickly. Once the cushions have been cleaned, wipe down the furniture with a wet towel to clear them of any dirt or debris.
Clean and inspect the grill The grill is a go-to accessory when hosting an outdoor party, so give the grill a thorough cleaning before the first guests arrive. Nothing brings a party to a halt like hunger, and guests may begin to grow antsy if they are not served food in a reasonable amount of time. If you are using gas, check to make sure the tanks are full as you clean the grill. Running out of propane is a summer soiree faux pas, so you might want to keep an extra tank handy just to be safe.
Clear the entryway to your home Your guests will likely be using the same entryway over and over again during the party, so focus on cleaning this entryway so guests don’t trip or have to jump over toys on their way to an indoor restroom. Once the entryway has been cleared of potential tripping hazards, make sure the indoor path to the restroom is clear as well.
Keep pests at bay Outdoor entertaining is one of the joys of nicer weather. People routinely gather on the patio or around the pool when the weather warms up, and such recreational activities can
7U\ QDWXUDO UHSHOOHQWV ÀUVW To minimize damage to the environment and to protect local wildlife, homeowners should exhaust all natural ways to repel pests before resorting to less eco-friendly methods. Certain insects, such as flies and mosquitoes, find the aromas of citronella grass, basil and marigold offensive. Surrounding a property with these plants can create a natural bug repellent. Lavender and rosemary are other aromatics that may deter pests. Blood meal and soap solutions can repel wildlife that may feed on garden plants. Pests attracted to food can be kept at bay with sweeping or hosing down the patio. In addition, maintain a clean grill and store trash in tightly secured receptacles.
Consider more traditional alternatives If natural repellents do not work, you may need to rely on more traditional products to repel insects and pests. Beetle traps lure beetles with an inviting scent before the beetle gets trapped in a bag and cannot exit. Traps for wasps and flies follow a similar premise. Bug zappers can also be highly effective, although they are often viewed as inhumane. Sadly, these also attract and kill beneficial insects, such as butterflies and bees. Chemical repellents also are available. Stores stock pesticides that will rid plants of damaging insects. These repellents also may be used around the patio to make the area inhospitable to insects and other pests.
– Courtesy of Metro Creative Connection
PRESSED WATERMELON WITH BASIL WATER Few foods are as synonymous with a season as watermelon is with summer. For many, a backyard barbecue or picnic in the park is not complete without a refreshing slice of fresh watermelon. But while watermelon is most often associated with dessert at warm weather soirees, this beloved fruit is much more versatile than that. For example, watermelon can be used to make a refreshing beverage for guests of your next outdoor get-together. Easy to prepare and ideal on warm afternoons and evenings, the following recipe for “Pressed Watermelon With Basil Water” from Brian Peterson-Campbell’s “Cool Waters: 50 Refreshing, Healthy, Homemade Thirst Quenchers” (Harvard Common Press) is sure to cool down your guests. Makes 6 servings 4 cups watermelon 6 to 8 large basil leaves 1/4 teaspoon white wine vinegar 4 cups chilled still water Pinch of sea salt Combine the watermelon chunks and basil in a colander placed over a large bowl. Using a metal ladle or spoon, press the watermelon to extract as much juice as possible (the remaining pulp should be fairly dry).
Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 21
Food perfect for any fiesta Continued from Page 19 For more recipes featuring low-calorie, no-fat watermelon, visit www.wa termelon.org.
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BAJA FISH TACOS WITH WATERMELON GUACAMOLE Servings: 12-16 tacos 2 medium avocados, peeled and chopped 2 tablespoons lime juice 2 teaspoons diced jalapeño pepper (or to taste) 1/3 cup chopped cilantro 2 medium garlic cloves, minced 1 can (4 ounces) diced green chilies, drained 2½ cups diced watermelon, divided Salt, to taste Cooking spray 1½ pounds cod Chili powder 12-16 corn tortillas 3-4 cups commercial coleslaw mix (shredded cabbage and carrots) ½-1 cup commercial salsa For guacamole, mash avocados to mix of smooth and chunky in medium bowl. Add lime, jalapeño, cilantro, garlic and chilies and mix thoroughly. Add 1½ cups diced watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend. Heat oven to 350°F. Spray cookie sheet with cooking spray. Place cod on sheet and sprinkle with chili powder and salt. Bake for 12-20 minutes (depending on thickness of fish) or until cooked through. Remove from oven and cut into pieces. Heat tortillas on grill or griddle. Top each with few pieces of fish, ¼ cup coleslaw mix, heaping spoonful of guacamole, tablespoon of salsa and few pieces of remaining diced watermelon.
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22 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
FIRE AND ICE SALSA
WATERMELON MARGARITA
Food perfect for a fiesta Continued from Page 21
WATERMELON CILANTRO SALSA TROPICAL Servings: 8-12 2 cups chopped seedless watermelon 1 cup chopped fresh pineapple 1 cup chopped fresh mango 4 limes (juice only) 1 cup trimmed and chopped scallions ½ cup chopped fresh cilantro Salt and pepper, to taste Toss all ingredients in mixing bowl and season with salt and pepper just before serving.
SOUTHWEST SALSA BOWL 1 round, seedless watermelon Dry erase marker Utility knife or carving knife Ice cream scoop or other large spoon Fire and Ice Salsa (below) Chips, jalapeños, cilantro and lime, for garnish Choose round seedless watermelon. Wash watermelon and pat dry. Use dry erase marker to trace design around middle of watermelon. Use utility knife to carve design (copy design in photo). Split watermelon in half, and use scoop to carve out flesh. Choose flat area of rind on other watermelon half to trace and carve out lizard design (copy from image in photo).
Fill bowl with salsa. Garnish with lizard, chips, jalapeños, cilantro and lime.
FIRE AND ICE SALSA Servings: 3 cups 3 cups seeded and chopped watermelon ½ cup green peppers 2 tablespoons lime juice 1 tablespoon chopped cilantro 1 tablespoon green onion 1-2 tablespoons jalapeño peppers Combine ingredients; mix well and cover. Refrigerate 1 hour or more.
FIESTA-WORTHY FACTS Impress guests at your Cinco de Mayo celebration with these mouthwatering morsels: • Although about 200-300 varieties of watermelon are grown in the United States and Mexico, there are about 50 varieties that are most popular. • The five best-known types of watermelon are: seeded, seedless, mini, yellow and orange. • Watermelon is the most-consumed melon in the United States, followed by cantaloupe and honeydew. • Early explorers used watermelons as canteens. • Watermelon is 92 percent water, which makes it a good option for hydrating your body. — Courtesy of National Watermelon Promotion Board and Family Features
Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015 — 23
24 — Indiana’s Cookin’ - Indiana Gazette, Saturday, April 11, 2015
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