Jun 17, 2012
Summer means a whole new season of foods. Like mom always said, an educated eater is a happy eater, so enjoy these interesting facts about some favorite summer foods.
1. Corn on the cob: Did you know that corn is the largest crop in the United States? The origin of cultivated corn is unknown, however.
2. Watermelons: Watermelons originally came from the Kalahari Desert region in Africa, which is interesting because the average watermelon is 92 percent water.
3. Peaches: During the mid-1980s, world peach production totaled about 5.5 million metric tons per year. The highest peach-producing countries were the United States and Italy.
4. Strawberries: The strawberry is actually a member of the rose family. Each strawberry contains approximately 200 seeds.
5. Fresh fish: The first person to write in English about using a fishing rod was Dame Juliana Berners, whose Treatyse of Fysshynge wyth an Angle (1496) remained the basis of fishing knowledge in England for 150 years.
6. Lemonade: President Rutherford B. Hayes’s wife Lucy was called Lemonade Lucy because she was a staunch advocate of the temperance movement and would not serve strong drinks at the White House.
7. Barbecue: The word barbecue comes from the Arawak word barbakoa, meaning “frame of sticks.”
8. Ice cream: One of the world’s most popular desserts, ice cream was most likely first created in China, around 2000 BC.
9. Tomatoes: Up until the mid-19th century, many cultures thought the tomato was poisonous. Today tomatoes are one of the most widely cultivated crops.
10. Potato salad: What’s a cookout without potato salad? Americans sure must eat a lot of it: The U.S. potato harvest in 1999 yielded 21.7 million metric tons of potatoes!
Jun 10, 2012
This Father’s Day get Dad something he can really sink his teeth into!
Forgo the necktie and get Dad some tasty treats for the barbecue. You cannot go wrong with the freshest cuts of meat and vegetables for grilling.
Fast and flavourful try a grilled flank steak:
Ingredients:
Marinade
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white wine vinegar
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 2 garlic cloves, minced
Directions:
Mix marinade ingredients and add flank steak, marinate 4-8 hours. Grill on high heat 5-6 minutes per side for medium rare. Let rest 5 minutes and slice thin along the bias with a sharp knife.
Serves: 4
Read more at Food.com: Grilled Flank Steak
Jun 10, 2012
The first Bermuda National Heroes Day was celebrated in 2008 to honour Dame Lois Browne-Evans, lawyer, esteemed political figure and innovator, the first female barrister Attourney-General, and so much more.
This year, National Heroes Day will be on the 18th June and will continue to honour those who have contributed to the quality of life and culture in Bermuda. This is a day that celebrates the fact that we, Bermudians of every stripe and persuasion, can make our own history each day, through sacrifice, our work ethic and our faith.
Apr 23, 2012
Instructions
Plan to cook these ahead of time as it takes 2-2.5hrs to braise the ribs but it’s so worth the wait. They just come off the bone and the meat gets so tender you can eat it with a spoon
- Preheat oven to 400 degrees F
- Sprinkle short ribs with coarsely grind sea salt, pepper, and steak seasoning (unsalted)
- Cook in the oven in a large baking/cake pan until browned, about 10-15 minutes
- In the meantime, in a large pan add olive oil, celery, onions, carrots, and leaks and cook until tender. Stir constantly.
- Turn oven heat down to 300 degrees F and continue to heat the short ribs for another 15 minutes while the vegetable wine sauce is made
- Back to the pan, once the vegetables have cooked and are tender and just before they start to stick to the bottom of the pan, turn heat to high and add wine
- To reduce the wine sauce, cook on high as wine boils until there’s little to no wine liquid left
- Then add beef broth, sugar, and cinnamon and bring to boil
- Bundle a few stems of rosemary and thyme, tie together with cooking string, and place into broth mixture
- Once it’s brought to a boil, pour vegetable wine sauce over the short ribs (with tied vegetables)
- Cover pan with foil and turn heat to 400 degrees F
- Cook for about 2 hours until the meat is completely tender
- Remove each short rib and place on serving plate, spoon over the vegetables leaving the liquid
Serve with sourdough bread, corn bread, or mashed potatoes.
Ingredients
6 Beef Short Rubs, fat trimmed
1 Cup Celery, chopped
1 Cup White Onions, chopped
1 Cup Carrots, chopped
1 Cup Leaks, chopped
1 Bottle Sweet Red Wine i.e. Bordeaux, Zinfandel
3 Cups Beef Stock/Broth
3 Tsp Brown Sugar
1 Tsp Cinnamon
Bundle Fresh Rosemary and Thyme
Olive Oil
Salt and Pepper
Steak Seasoning, unsalted
Recipes for your iPhone
Originally posted at: http://www.opensourcefood.com/people/honeynbutters/recipes/braised-short-ribs-in-vegetable-wine-sauce
