1C • FARRAGUTPRESS THURSDAY, JUNE 27, 2013
That is a tasty burger! Local resident in the national spotlight for slider recipe
■
COURTNEY SUCH csuch@farragutpress.com
Summertime means long days outside, swimming, fun and, of course, eating – especially food from the grill. You can find smoke curling into the air any day during the summer with the guarantee that it is coming from a grill. If the assumption is not enough, then the smells of cooking hamburgers or sizzling vegetables traveling down the block is a sign that it is time to go over to the neighbor’s for dinner. People everywhere now wish they lived next door to Nancy Richer. Her Cajun Triple Sliders recipe was just featured in The Los Angeles Times for its third annual Battle of the Burgers contest. As people from all over the country continue to submit their signature burger recipes, Richer’s already is an obvious favorite to win the Burgers contest by popular vote. “I was eating supper and was on The L.A. Times’ website, and my burger came up! I almost had a stroke,” Richer said. “An hour later another picture came up … next thing I know I was on the front of The L.A. Times Food page.” The recipe is traveling its way around the world, making appearances on Twitter, Instagram and Facebook. Richer has waited quite a while for all of this to happen. This was her fifth entry into this paper’s recipe contest. “It’s an honor for me to be featured for my submission over so many entries. There must be hundreds,” Richer said. See RICHER on Page 4C
Cajun Trip le Sliders
1 dozen sm all pre of small ro tzel rolls or any kind 1 pound gro ll u 1/2 pkg = 1 nd Angus chuck stick of Jo hnsonville Andouill 2 finely ch e sausage, finely cho op pped 3 cloves of ped green onions garlic, cho pped 1 tablespo on 1 beaten eg of capers g 1/2 cup par mesan and herb panko
1/2 teaspo on 1 tablespo Kosher salt on Ingleho ffer smoke bacon m d applewoo d 2 teaspoon ustard s Paul Pru d homme's blackened steak m Zatarain's Creole must agic ard Jar of black o Jar of roas live tapenade ted red and yellow pep Jar of pickl pers ed Tony Chach okra ere's Creole sauce
Mix groun d chuck w ith the ch capers, Ko opp sher salt a nd blacken ed Andouille sausa bacon mus ge, green ed steak m tard, beate ag onions, g n egg and erate 2 ho arlic, panko. Form ic. Then add the ap urs. Put 2 p tablespoon le in wood-smo to or fire up th 1 2 s m s a ked of oil in a eg hot cast iro ll sliders, cover and with Creole rill for a smoky taste re n fr s killet and s ig. Split pretz mustard. P au el rolls or lace a slid sliders are other small té until done, er on each plated for rolls and s each servin roll. Drizzle another dre mear g: o wit ssed with o live tapena ne topped with roaste h Creole sauce. Th four servin ree d d red and y gs. Laisse e, and the z les bon te ellow pepp third adorn ers, ed with pic mps roule r! kled okra. Makes
Above, top: Nancy Richer checks on her backyard garden where she picks most of her ingredients to cook. Much of the flavor in her nationally acclaimed Cajun Triple Sliders recipe, featured in The Los Angeles Times, came from this garden. Photo by Courtney Such/farragutpress Above, right: Nancy Richer’s Cajun Triple Sliders. Photo Submitted by Nancy Richer
2C • FARRAGUTPRESS THURSDAY, JUNE 27, 2013
FIRE UP THE GRILL!
Maple Grilled Smoked Vegetable Ribs Napoleon 2 lbs. 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
Directions 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 350 degrees. 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 1 1/4 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 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 them. 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 amount of smoke you would like to add by increasing or decreasing direct heat underneath the planks, and opening or closing the lid. Do not allow planks to catch fire. Allow ribs to cook on the planks for 25 minutes. Use remaining sauce to baste ribs several times throughout cooking. Remove planks with ribs on them from the grill and place the planks directly on a plate or tray for serving.
Kansas CityInspired
1⁄2 cup packed brown sugar 1⁄3 cup paprika 1 teaspoon cayenne pepper 2 tablespoons chili powder
1/2 cup olive oil 1 large eggplant, cut in 12 slices (1/3-inch thick) 3 medium zucchinis, cut in 24 slices (1/4-inch thick) 3 large tomatoes, cut in 6 slices (1/3-inch thick) 3 medium red onions, cut in 12 slices (1/3-inch thick)
3/4 cup ricotta cheese Salt and pepper to taste 2 teaspoons fresh thyme, chopped 1/2 lb. mozzarella cheese, sliced 1/4-inch thick 6 sprigs fresh rosemary
Directions Preheat barbecue and set on low. Brush vegetables with olive oil, season with salt and pepper and grill slowly until tender, turning once. Transfer the vegetables to a tray, arranging them in a single layer and cover tightly with plastic wrap. The vegetables may be grilled a day in advance and refrigerated after cooling. Bring the vegetables back to room temperature before proceeding. Stir together the ricotta, thyme, salt and pepper in a small bowl. Place one slice of eggplant on a lightly oiled grill sheet or foil pan. Spread 1 tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make five more stacks. Insert a wooden skewer through the center of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each napoleon and return to the barbecue. Heat for about 10 minutes on low, or until mozzarella is melted and vegetables are warmed through.
BBQ Rub TahiniSesame Salmon 1 tablespoon black pepper 1 tablespoon salt 2 tablespoons garlic powder 1 tablespoon onion powder
Directions Combine all the ingredients in a bowl and whisk together to ensure even distribution of the spices. Transfer rub to a shaker container that can be sealed when not in use. When you are ready to prep the meat, put the ribs, roast or steak on a cutting board. Shake on the rub thickly and spread it around with your hands. The rub will stick to any moist areas of the meat. Wrap the rubbed meat tightly in plastic wrap and refrigerate it for several hours before barbecuing or smoking. The longer you wait before cooking, the more chance the herbs and spices will have to season the meat. Keep in mind that rub recipes that have a large sugar base will burn if cooked over high heat. These are best reserved for recipes that will be cooked low and slow, to preserve the integrity of the sugar. Makes about a cup
BUY LOCAL BUY FRESH For the best of what East Tennessee Farmers have to offer FRESH IN SEASON PRODUCE
Two Great Markets! EVERY TUESDAY
EVERY SATURDAY
3-6 pm Rain or Shine May 7th thru Oct. 29th
9 am – 12 pm Rain or Shine April 27th thru Nov. 2nd
Pinnacle @ Turkey Creek Parkside Drive
Renaissance Farragut Shopping Center
Close to Bonefish/Panara
Substitute or add other vegetables as you wish. Some nice additions might be new potatoes or red peppers. Although the stacks are attractive and easy to serve, you may also arrange the grilled vegetables and cheese in a casserole.
Just east of Watt Rd. @ 12740 Kingston Pike
Arts & Crafts • Baked Goods Cheese • Eggs & Much, Much More. www.dixieleefarmersmarket.com
salmon fillets 1 cup tahini (Sesame Butter) 1 cup honey
1 cup soy Sauce White wine (for consistency)
Directions Coat the salmon fillets with a light dusting of salt and black pepper. Mix the tahini, honey and soy sauce. Add white wine as necessary if the mixture is too thick. It should be creamy but still light enough to drizzle and baste. Coat the filets with the glaze and arrange them on cedar planks and place planks on the grill. Close the lid and cook for 15 to 20 minutes. Salmon is cooked when it is opaque in color and flakey to the touch of a fork.
FIRE UP THE GRILL!
FARRAGUTPRESS THURSDAY, JUNE 27, 2013 • 3C
Quick & Easy for your outdoor entertaining Tilted Palm Margarita Mix & Bloody Mary Mix 750ml.........Shelf...$6.22......................AD Plus....$5.91 Soleil Mimosa (Orange, Mango , Pineapple)
$10.99....................AD Plus...$9.89
750ml or .187ml cans in 4 pack.......................Shelf...
Stack Wine
(Cabernet, Chardonnay, Charisma, Pinot Grigio)
$12.39................AD Plus...$11.15
187ml individual glasses in 4 pack...................Shelf...
John Daly Lemonade Sweet Tea, Peach Tea, Raspberry Tea
$3.99.....................AD Plus...$3.79 750ml................................................................Shelf ...$14.99..............AD Plus...$14.24 200ml................................................................Shelf ...
Captain Morgan Long Island Tea
$20.99...............AD Plus....$19.94
1.75L................................................................Shelf...
Deep Eddy Sweet Tea
$.99..............................AD Plus...$.94 750ml...............................................................Shelf...$16.99.................AD Plus...$16.14 1.75L................................................................Shelf...$23.99.................AD Plus...$22.79 50ml.................................................................Shelf...
Enchance your favorite cocktail or drink on the rocks Absolut NEW Summertime Flavors Cilantro, Cherry Cranberry, Grapevine, Hibiskus, Oriental Apple, Wild Tea
$20.70.................AD Plus...$19.67
750ml................................................................Shelf...
Grab a Brewski !! We have one of the largest selections in Knoxville with over 135 different High Gravity Beers from which to select
Sniff, Swirl, Sip & Relax Fetzer Gewurztraminer
$9.99......................AD Plus...$8.99
750ml.................................................................Shelf...
Chateau Guiot Rose
$14.59...............AD Plus...$13.13
750ml.................................................................Shelf...
Plungerhead Old Vine Zinfandel
Blueberry Lemonade Pair with grilled burgers and hot dogs, or anything you’d enjoy a cool glass of lemonade. This drink works equally well with bourbon substituted for the vodka. 1 dozen fresh blueberries, plus extra for garnish 1 1/2 ounce Stoli Vodka or Maker’s Mark Bourbon 1 once simple syrup 31/2 ounces fresh lemonade Mint sprigs for garnish Muddle the blueberries at the bottom of a cocktail shaker. Add the remaining ingredients and ice, and shake well. Pour into a sugar-rimmed mason jar. Garnish with three blueberries on a swizzle stick, and a sprig of mint.
$14.32...............AD Plus...$12.89
750ml.................................................................Shelf...
Red Guitar Sangria
$5.99......................AD Plus...$5.39 1.5L....................................................................Shelf...$10.99..................AD Plus...$9.89 750ml.................................................................Shelf...
Jack Tone Red Blend and White Blend
$20.65..............AD Plus...$18.59
3.0L Box.............................................................Shelf...
15% discount on solid and mixed cases of wine 10% discount on solid & mixed cases of spirits 1.0 liters and smaller 5% maximum discount on spirits 1.75 liters
11238 Kingston Pike • Farragut, TN 37934 865-777-2001 L O C AT E D I N T H E H E A RT O F FA R R A G U T N E A R K RO G E R Sign up to receive our monthly newsletters info@Farragutwines.com
Open Monday-Saturday 9 am to 10 pm • We match competitors prices within 100 mile radius N o f u r t h e r d i s c o u n t s a p p l y. N o a d d i t i o n a l d i s c o u n t s a p p l y t o s a l e i t e m s .
4C • FARRAGUTPRESS THURSDAY, JUNE 27, 2013
FIRE UP THE GRILL!
Choosing a grill Choosing your grill should start with thinking about how you want to cook for family and friends. Having been in the business almost 30 years and cooked thousands of meals, the grilling family at Broil King recommend that you ask yourself the following questions before you venture to your local grill store. What is your favorite grilled food? If hamburgers, hotdogs and the occasional steak are as far as you get, there is a wide range of basic gas and charcoal grills to choose from. However, an HPBA survey shows that 68 percent of grillers see themselves as "better than average or extremely proficient at grilling." So if you don't want to be running in and out of the kitchen when you could have everything you need happening at the grill, consider a grill with more than two burners, precise heat control and a side and rotisserie burner.
How many people are you grilling for? The cooking surface on grills can range from 250 to 1,000 square inches. Grilling for between four and eight people and occasional crowds of 12, you should have 500 square inches or more. If you're preparing a feast on a regular basis, look for a grill that is equipped with two separate cooking surfaces (typically a larger cookbox at 725 square inches and smaller at 275 square inches). In addition to cooking surface, look for the depth of cookbox allowing you to put a turkey or large roast on the grill. What are the burners like? Check out the burners and understand what they are made of, and how are they shaped. Dual Tube style burners, and 'H'- or '8'-shaped burners, offer the most even heat distribution and excellent performance. Is there something covering the burners to protect them and dissipate the heat?
Richer
In addition to concocting new recipes, Richer enjoys making old time favorites and baking. She often uses her own, homegrown ingredients to do so. Her backyard also is her own personal miniature farm, where she grows and picks most of her ingredients. “I have a very large heirloom garden of vegetables … famous black tomatoes, figs and pears, grapes and raspberries.” Richer is very thankful for all the Kroger workers who gave her advice on the new recipe and does not think she would have gotten this far without them. The contest was open to voters through June 10. In order to vote, you had to first “like” The L.A. Times Food Facebook page. From there, anyone could vote every day until the contest was finished. If Richer wins, she will be the feature story on the front of the food section of The L.A. Times and have the opportunity to cook the recipe in their test kitchen. Until unveiling day, give Richer’s Cajun Triple Sliders recipe a try. Although Richer used a skillet for this particular batch, a grill could add that summer flare to the already winning recipe. It is sure to be this summer’s biggest burger hit.
From page 1C
She knew she wanted to enter this particular recipe at the start of April. Past submissions for this contest did not seem to have that personal touch that this year’s had, and she knew it was something special. Richer formally lived in Louisiana, so the Cajun theme was really sticking out in her mind. A frequent Kroger Marketplace shopper, Richer asked some of the chefs for advice on bringing her idea of a Cajun burger to the next level. Next thing she knew, she was standing in her kitchen in awe of what she concocted. “When I tasted what I made, I couldn’t believe it. It was so wonderful. When I smelled what I made it brought my parents back to life again … if only for a moment. It was like they were with me,” Richer said, about her late mother and father, Sol and Lillian Silverman-Richer. Richer recalls much of her childhood time spent in the kitchen helping and learning from her mother. “It’s a culmination of cooking for a lifetime since I first learned how to make a scrambled egg in my tiny pan.”
(Typically called the heat medium.) A well-designed grill will have a stainless or porcelain-coated steel "Waveshaped" vaporizer completely covering the burners. The vaporization of food drippings creates that authentic barbecue flavor you're looking for, so this is an important feature. What are the cooking grids made of? Look for cast iron or stainless steel. These cooking grids should be heavy enough to retain heat, create steakhouse style sear marks and vaporize food drippings right at the grids, adding to the barbecue flavor of what you are cooking. Where is the grill made? Make sure you can readily access customer service and parts support for your grill. The North American manufacturers
offer this support direct from U.S.-based factories. Other questions to ask: Is it available in propane or natural gas? How much storage and preparation space is available? Are there covers to fit? What accessories are available to enhance the grilling experience even more?
Specializing in Viking Pools for all of East Tennessee and parts of Virginia, Kentucky, and North Carolina. 40 different pool designs • 6 colors • lifetime warranty Lakeshore Pools provides not only a beautiful fiberglass pool, but also a stunning living and recreational area in which to entertain, specializing in the creation of luxurious backyard getaways, complete with waterfalls. Lakeshore Pools can add small retaining walls, tile, stone, or brick coping to its concrete decks. Extras such as fiber optic lighting, spas, and children’s slides complete the experience.
Mooresburg - Legacy Bay
West Knoxville – Kingston Pike
Rectangle - Island Breeze II 16’ x 40’ x 8’ Sapphire Blue. Tile at the waterline with stamped concrete. Cover Star automatic cover.
Freeform - Laguna 14’ x 30’ x 6’ Pebble Beach with tile at the water line and tile Mosaic in the pool floor. Artistic pavers with a small retaining wall.
865-604-5440
Email: tom@lakeshorepools.com • Website: lakeshorepools.com
FIRE UP THE GRILL!
FARRAGUTPRESS THURSDAY, JUNE 27, 2013 • 5C
Put safety first at the grill Summer grilling season is the perfect time to gather with friends and family in a laid back atmosphere where formal attire is forgotten in favor of flip flops and Tshirts. But as relaxed as a backyard barbecue can be, it also can quickly turn into a potentially dangerous or unhealthy situation, especially when the trusted grillmaster doesn't take the following safety precautions regarding his grill and the foods he's preparing. • Don't let foods sit out for hours. The United States Department of Agriculture advises grillmasters to refrigerate or freeze meat within two hours of purchasing it. Leaving food out next to the grill for a few hours increases the risk of foodborne illness. Though it might be more convenient to keep foods close to the grill when you're preparing to host a barbecue, you could be putting yourself and your guests at risk if food is left out too long. • Change cooking tools and plates when foods are cooked. When transporting food from the refrigerator to the grill, make sure the plate or containers you use to transport uncooked food are not used again until they have been thoroughly washed. Never use the same plate for preparation and serving. The same goes for tools such as spatulas and tongs. Bacteria from uncooked foods can attach themselves to plates and cooking utensils, so cooked foods should always be picked up with clean tools and placed on clean plates before serving. • Cook foods to the correct temperature. Undercooked foods are unhealthy and can cause significant health problems. The USDA recommends grillmasters
cook these popular barbecue foods to minimum temperatures: - Hamburgers: 160º F - Poultry: 165º F - Beef: 145º F - Ground meats: 160º F - Pork: 145º F - Lamb: 145º F • Keep a fire extinguisher on hand. When grilling, you're cooking foods over an open flame. This is true if your grill is a gas grill or a more traditional charcoal grill. The presence of open flames is a safety risk, so keep a fire extinguisher on hand in case a fire unexpectedly starts. • Grill away from your house. Grills play a role in thousands of home fires every year. When placed too close to a home or in a poorly ventilated area on your property, the risk of a fire increases dramatically. When grilling, always choose a well-ventilated area, avoiding enclosed areas such as a covered patio. Choose a space that's a significant distance away from your home. This reduces the risk of the home lighting on fire should a grill fire erupt. • Go easy on the lighter fluid. Lighter fluid can be very dangerous, especially for those grillmasters with a happy trigger finger. When using a charcoal grill, look for charcoal that already contains lighter fluid and needs only a lit match to light. If you must use more traditional charcoal, use only a minimum amount of lighter fluid and never apply additional fluid once the fire has started. Grilling season has arrived and backyard barbecues have once again taken center stage. When grilling this summer, be sure to take certain precautions to protect against foodborne illness and fire.
If you really enjoy grilling or wish you enjoyed it more, it’s time to discover the real secrets to grilling happiness. The true pleasure of cooking and entertaining outdoors happens when you allow your lifestyle and grilling passions to lead you to the grill that fits you. Here’s a list of unique and smartly designed alternatives to the standard gas or charcoal grill - the variety of fuels, flavors and ease of cooking that has turned grilling into a world of fantastic options for the outdoor chef. So don’t thaw out those steaks quite yet; join us first for a tour of passionate grilling. Tired of standard charcoal and gas grills with uncontrollable flames, unpredictable temperatures and fast-moving corrosion? Put those old styles out of your mind and
enjoy a whole new world of grilling wonders. We’ll start with the least expensive grills and move to the big daddy built-in grills with complete outdoor kitchens. Guaranteed no flare-up grills is where we begin. Easy to use, these are great-looking gas grills and to the untrained eye they look very much like a traditional gas grill. There’ll be no flare-ups due to the indirect heat system which uses a stainless steel deflector plate under the cooking grid. The flame is covered so no flare-ups occur! Smoke or grill with unbelievable flavor and great results. The price tag on these grills starts at $499. Ceramic cookers use natural lump charcoal for grilling and are probably the most popular choice for the
Andersonville, TN • (865) 494-7641 VOTED ONE OF THE TOP 5 MARINAS IN EAST TN
The Harbor Grill one of Norris Lake’s Premier Marina Restaurants (featuring weekend specials every week) • Houseboat Slips Available (Limited Number) • Boat and Pontoon Slips Available (Limited Number) • Spaces Available for Floating Homes • Dry Storage Space Available (Rack and Stack) • Ski Boat Rental - Party Pontoon Boat Rental • Cabin/House Rental
Stardust Marina & Harbor Restaurant LIVE ENTERTAINMENT
ON THE
DOCK
6 - 10 pm each night FRIDAY - July 5 th - "Dave Landeo Band" SATURDAY - July 6 th - "Kitty Wampus" Larry Collier, General Manager Patrick Boring, Co-Manager Check us out on facebook.
www.stardustmarina.com
grilling purist. These are available in round and oval shapes. They cook evenly, smoke and grill beautifully, and the amazing tastes you achieve will turn you into a grilling master. Plus, the grilling tables designed for these grills transform any patio into a beautiful hospitality area. Ceramic grills, which start around $799, also have a wide range of accessories. Wood-fired or pellet grilling is probably the closest experience you can create outside of your kitchen. The grill can be stainless steel in a traditional looking style, but that look is the only thing traditional about this grill. The hardwood pellets, which come in a variety of flavors, create the wonderful tastes and smells associated with cooking with natural hard-
wood. The grill is designed to control cooking temperatures like your kitchen oven, and the cleanup is so easy it’ll make you jump for joy. Smoke, grill or sear; these grills start around $1499. Complete outdoor kitchens go way beyond the traditional free-standing grills we’ve just reviewed. If you really love to entertain, these kitchens compliment any outdoor experience with unforgettable style and convenience. There’s nothing like having a 48-inch rotisserie grill, refrigerator, and amazing accessories built into the stone and woodwork of your outdoor entertainment area. In this great world of outdoor cooking, you may invest thousands, but it’s the experience that’ll keep you outdoors and loving every minute of it.
Visit Our Showroom: 9296 Kingston Pike, Knoxville, Tennessee 37922 • 865-693-4344 www.friedmansappliances.com
6C • FARRAGUTPRESS THURSDAY, JUNE 27, 2013
FIRE UP THE GRILL!
d e k r o C n U s k Cor
e t a r b e l e C with th
July 4
CORKS
125+ Single-Malt Scotch Whiskies , e y R , n o b r u o B + 5 2 1 n a i d a n a C & e e s s e n Ten Whiskies s r e e B y t i v a r -G h g i 120+ H , s a l i u q e T , s n i G , s Craft Rum s e i d n a r B & s a k d o V of n o i t c e l e s l u f r e d Won s e n i w é s o r d n a sparkling irits, p s , s e in w f o n io t c Deep sele at s r e e b y it v a r -g h ig h and EVERY price point.