I chose to do “Fresh + Frozen”, fresh vegetables paired with frozen pasta as salads or side dishes.  Surprisingly, Foodbuzz selected my proposal and I received 10 shiny coupons in the mail to purchase my pasta.  Now all I had to do was get my party scheduled, stock my kitchen, and get the party started!

The golden tickets! Coupons for Buitoni Frozen Meals for Two.

Knowing Butoni’s other products but not being familiar with their frozen line, I decided to hit the market blind. I was thinking that cooking this meal would be like an episode of the Food Network show, “Chopped”.  I would open my basket to see what I had and then whip up something phenomenal.  Yikes!

I picked up a variety of fresh veggies to give me lots of options on the “Fresh” side: white peaches, baby squash, red peppers, sweet corn, zucchini, egg plant, and a variety of tomatoes.  Farmers market shopping in the summer is heaven!  I rounded things out with a big box of organic mixed greens.

Veggies on my counter waiting to be chopped and skewed!

At the grocery store, I checked out the entrees in the freezer section.  My local Ralph’s only had a few varieties so I grabbed those and then jetted to Albertson’s where I found the same ones plus a few more. I ended up with five entrees that I knew would pair nicely with my fresh veggies in one way or another.  I left one free agent — a meat lasagna — to sample with all of the sides.

With veggies on deck, and pasta in hand, it was time to get cooking.  Check out the pairings I came up with!

Chicken & Mushroom Ravioli with Three Tomato Salad

Braised Beef & Sausage Ravioli with Fried Sweet Corn and Red Peppers

Shrimp & Lobster Ravioli with Steamed Baby Squash

Grilled Chicken & Spinach Cannelloni with Spring Mix, White Peaches, and White Balsamic Dressing

Four Cheese & Spinach Ravioli with Grilled Veggie (and Chicken) Skewers

In my original proposal, I proposed fresh vegetable side dishes that could be made in the time that it took to cook the pasta.  Of course I made that assumption without knowing how fast these pastas cook!  For the raviolis, they’re ready to plate within 5 minutes from being added to boiling water.  For the cannelloni and lasagna, baking time is upwards of an hour but the microwave option gets these dishes to the table in about 20 minutes.

With that knowledge, I started prepping my skewers first; I knew they would be the long pole in the tent.  Lots of slicing, dicing, and skewering was involved to get them ready for the grill!

Prepping the Skewers with red peppers, yellow peppers, eggplant, zucchini, and chicken.

Chicken and veggie skewers on the grill.

The other dishes were quick and easy, just as I had hoped.  I purposely opted for salads and sides that were simple yet elegant so I could focus on cooking the pasta and grilling the skewers.

Its getting hot in here!

At the height of cooking, things did get a little hectic.  The microwave was whirring and beeping, flames were coming from the grill, and steam was coming from several bubbling pots and pans on the stove.  I kept a cool head, though, and everything came together nicely and just in time.  Which was good because hungry guests were showing up to eat!

We're hungry and we're here to eat some pasta!

I put each pasta out with its paired side dish and the box the pasta came in.  I wanted folks to be able to be able to read the caloric contents, cooking directions, and other information as they fixed their plates.  Although everyone was hungry, they waited for a few moments, giving me the chance to do my foodie work and take a few snapshots.

Southern Italian Style Meat Lasagna next to the box with all the info!

After I explained the pairings and everyone fixed their plates, we settled in for some great conversation and good times.  I put together some pics of each dish and the reactions they produced from me and my tasters.  The names have been omitted to protect the guilty.  Enjoy!

Chicken & Mushroom Ravioli with Three Tomato Salad

Chicken & Mushroom Ravioli with Three Tomato Salad: Heirloom, Roma, and Green tomotoes with salt, pepper, and celery seed.

This sauce is great!  It came with the pasta!?

I don’t like mushrooms.

I like the texture of the mushrooms.  They’re not soggy.  This one goes well with the wine I brought, too.

I don’t like tomatoes.

This tomato salad is good!  What kinds of tomatoes are in here? (Answer: Heirloom, Roma, and “Green”!)

Braised Beef & Sausage Ravioli with Fried Sweet Corn and Red Peppers

Braised Beef & Sausage Ravioli with Fried Sweet Corn and Red Peppers

So easy to make! Get chopped sweet corn, diced red peppers, salt, black pepper, herbs, and olive oil. Saute in a hot skillet until the corn is tender. Done!

I wish this sauce was a little bit thicker.  Its kind of light, like a vodka sauce.

Hey, there’s no stuffing in my ravioli!  Can I have some more?

This corn is delicious!  Its so sweet I could eat it raw, right off the cob.

Shrimp & Lobster Ravioli with Steamed Baby Squash

Shrimp & Lobster Ravioli with Steamed Baby Squash

This ravioli was the best in show! Awesome sauce and texture with big chunks of lobster!

WOW! This sauce is amazing.  It really completes the dish.  Tastes like something I would get in an Italian restaurant.

I like this one.  I just got a big piece of lobster in that last bite.

(To the kids:) YES you have to eat your squash!  I only gave you one little piece.  If you want more ravioli you have to get more squash too!

Grilled Chicken & Spinach Cannelloni with Spring Mix, White Peaches, and White Balsamic Dressing

Grilled Chicken & Spinach Cannelloni with Spring Mix, White Peaches, and White Balsamic Dressing

I really liked the Alfredo sauce on this one.  It wasn’t what I was expecting from a frozen pasta.

Yeah, I liked the sauce and the texture of the filling.  I thought it was going to be mushy but it was firm.

This salad is tasty!  The peaches on top are a nice touch.

(Kid) I’m not gonna eat this one.  I like chicken but I don’t like spinach.

Four Cheese & Spinach Ravioli with Grilled Veggie (and Chicken) Skewers

Four Cheese & Spinach Ravioli with Grilled Chicken and Veggie Skewers

Wait.  Wasn’t this supposed to be veggies and pasta?

Yeah, this one was meatless so I decided to add some chicken to the skewer.  I don’t see any problems with that!

(Kid) I’m not gonna eat this one either.  Spinach.

I really like the eggplant, it soaked up the flavor of the marinade like a sponge!

The sauce on this ravioli is just OK but this marinade is delicious.  I should put some on my pasta! (LOL) Seriously: Can I have some marinade to put on my pasta? (Answer: No!)

Wrapping Up

Wow!  I had a great time sampling all of these pastas. The friends and family that I shared everything with seemed pretty satisfied too.

Thanks, Foodbuzz and Buitoni, for the support and opportunity to put on this pasta party.  It was a treat and a challenge to match each pasta with a fresh veggie side dish that was delicious and easy to make.  I’ll be serving these up again soon.

Arrivederci!

Foodbuzz is a leader in foodie social networking and content aggregation.  I’ve been working with them as a Featured Publisher and Taste Maker since starting South Bay Foodies back in 2008.

For the Family Bites feature, Foodbuzz partnered with Newman’s Own and 50 Featured Publishers.  Each publisher was asked to share recipes that included products from the Newman’s Own line of sauces and salad dressings.

With some help from Margaret and Nicole, I put together nine recipes using Sockarooni Sauce, Balsamic Vinaigrette, and other Newman’s Own products.  You’ll have to try them!  Be sure to look at the Family Bites entries from other featured publishers too for great family focused recipes.

Check out my Family Bites page on Foodbuzz or view the recipes one by one using the links below.  Thanks again to Foodbuzz, Newman’s Own, and my South Bay Foodies friends!

• Chicken Pasta Salad
• Cajun Seafood Pasta
• Marinated Tofu and Mixed Greens Salad
• Sockarooni Cream Cheese Dip (My fave!  and so easy to make!)
• Grilled Peanut Butter and Honey Sandwich
• Spinach and Red Pepper Salad
• Sweet and Savory Meatloaf (This is an awesome meatloaf recipe….if i do say so myself. Ha!)
• Spinach Stuffed Chicken
• Beef and Spinach Lasagna Rolls (A nice “spin” on traditional stacked lasagna. Roll it up!)

Peaches for the win!

Well, I finally got a good dose of sun and a long cook out so it was about time.  Time, for my World Famous Peach Salad.

Nicole had been asking for it and I had secretly been wanting soon.   The price of peaches fell just about right at the market so I picked some up and whipped up a batch of this simple yet elegant salad last night.  Instead of eating it right away like I usually do, I let it chill over night in the refrigerator.  Heaven!

Peaches, the next time you are in season I promise not to wait too long to make your own special salad!

Follow this link for the recipe for World Famous Peach Salad.

Specifically, I’m talking about the Spicy Pumpkin Butternut Squash Soup* featured at The Terrace Restaurant located inside the amazingly posh Langham Hotel in Pasadena.

If you’re a fan of any food that is based on pumpkins or squash, you will be delighted with this soup.  Its sweet, slightly spicy, creamy, light, hearty, sooo satisfying…its everything a soup should be!

Here’s a clue to how good it was.  My girlfriend and I tried the soup as an appetizer to our meal.  When it came time for dessert, she had plenty of options to choose from: cakes, pies, pastries, ice creams, and more.  What did she ask for?  Another bowl of soup!

Chef Loren Lawe, the mastermind behind this delectable dish, created the recipe two years ago for a cooking class. It was such a big hit that he added it to the menu at The Terrace. Since then, people have been raving about it.

Typically pumpkin soup is a seasonal thing. You know, something folks have during the winter months to keep them warm and happy. This soup started as a winter menu item but was so well received that its now on the menu year round.

As for the soup, I highly recommend you take a trip to the Langham to try it out.  Yes, the drive to Pasadena is worth it!  In addition to having a great bowl of soup, you’ll be delighted with the beautiful surroundings of the Langham Hotel.  If you go to the restaurant, ask about complimentary valet parking.

If the idea of driving up the 110 has you bummed out, you do have another option.  You can make this soup at home!  Chef Lawe has been gracious enough to share the recipe for his signature soup.  When you make a batch, let me know.  I’ll be glad to stop by and serve as an official taste tester.

Spicy Pumpkin Butter Squash Soup

4 tablespoons butter
2 medium onions, chopped
2 teaspons garlic, minced
1/8 teaspoon crushed red pepper flakes
2 teaspoons curry powder
1/2 teaspoon ground coriander
4 cups chopped pumpkin
2 cups chopped butternut squash
5 cups chicken or vegetable stock
2 cups milk
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup heavy cream

1. Melt the butter in a sauce pan and add the onions and garlic. Cook until softened and then add spices.
2. Add pumpkin, squash, and stock and bring to a boil.  Reduce to a simmer and cook 10 to 15 minutes.
3. Place soup into a blender and blend until smooth.  Place blended soup back into sauce pan on low heat.
4. Add brown sugar, maple syrup, milk, and cream to the soup.  Check the seasoning; if its too spicy, add more cream to lessen the heat.

Here’s a tip that the recipe doesn’t mention but was featured at the hotel.  Just before you serve the soup, top it with a few toasted sunflower seeds and a dash of lemon or pepper infused olive oil.  The seeds add a nice texture and the oil adds a hot or citrusy zing!

*The soup was provided courtesy of The Terrance Restaurant.

One of the novelties of getting fruit salad on the street is watching the vendors prep the fruit.  With a sharp knife or two, they slice and dice the fruits and veggies effortlessly.  I’ve seen many of the fruits prepped but I’ve never seen any one peel a watermelon.  There’s almost always a big hunk of watermelon in the back of the cart, sitting on ice, peeled and ready to go.

Tonight Nicole asked me to slice a watermelon for her and, thinking of the mysterious peeled watermelon on the street carts, I decided to have some fun.  Should be easy to peel a watermelon, right?  Right! Well, mostly right.  I wouldn’t suggest trying this at home.  Go to a friends house and have them put 911 on speed dial in case you knick a finger or something.

I started with the melon on a cutting board and a big knife.  I figured my paring knife “wouldn’t cut it”. Ha.  Cutting a thin slice off one end of the melon gave me a place to start peeling.  From there, I carefully peeled around the melon, just like I would an apple but on a much larger scale.

Peeling a Watermelon.

The process went smoothly with the exception of turning the melon with one hand while guiding the knife with the other.  This situation became more difficult as I got closer to the end of the melon.  At that point, it became less of a peel and more of a shaving session, as I hacked off the last bit of the rind.

In the end everything turned out as expected.  I ended up with a nicely peeled watermelon, ready to be cut into cubes.  As I put the cubes away I looked a the peel and starting thinking about recipes for pickled watermelon rinds.   Hmmmmmmmmm….

A Completely Peeled Watermelon.

Oh yeah, and what’s with the OMG Fact about watermelon in Japan costing hundreds of dollars? I feel so bad for them. If I was craving watermelon, I would easily go broke on a hot summer’s day in Tokyo!

Fortunately, I was asked to sample a recipe featuring Cabo Wabo tequila.  Honestly, I’d never heard of it before but was interested in sampling a premium tequila with a funky name.

Always Bet On Dark

Cabo Wabo comes in four varities, three of which were an option for me: Blanco, Reposado, and Anejo.  I won’t give you a lesson in tequila classification; I’ll just say these names mean white, rested, and aged.  Being a fan of dark liquor I went with the Anejo.  I was in for a present surprise.

The Cabo Wabo Anejo is incredibly smooth.  I mean sipping smooth.  I had a recipe to follow but wanting to get familiar with the liquor, I needed to taste a few samples of course.  I was impressed with the spicy, rich bouquet and the pleasantly warm taste.  I could almost substitute this tequila for whisky.  No salt or chaser is needed with this tequila.

But back to the recipe…

So after getting a feel for the liquor, I moved on to the recipe called Midnight Kick.  The recipe very simply pairs the flavors of orange and cinnamon with the vanilla undertones of the anejo for a tasty result.  I’d never thought of rimming a glass with cinnamon!

Midnight Kick

2 oz. Cabo Añejo Tequila

Orange Slice

Powdered Cinnamon

Wet the rim of a chilled shot glass with the orange slice. Then rim the shot glass with powdered cinnamon on a plate. Be careful not to turn the glass right side up until it has been rimmed. The orange liquid will drip otherwise. Shake the Cabo Tequila with ice in a shaker and strain into the chilled shot glass. Slam the shot and then bite into the orange slice to finish.

I made a few modifications to the recipe — using a lime instead of an orange, sipping instead of slamming — and the experience was just as I’d hoped; warming, comforting, relaxing.  I can now say that hot chocolate and cider have some stiff competition!

That day has finally come.

Well, sort of.

The folks at Foodie Fights put on an online version of Iron Chef by selecting foodies and giving them secret ingredients and a few days to put together a single course.  The challenge is to create something that will have the readers and judges clawing at their computers and iPhones to get at mouth watering recipes, descriptions, and photos.

South Bay Foodies has been honored with an invitation to compete in Foodie Fights.  I’m thrilled because this might be the closest I’ll ever get to Iron Chef.  Allez cuisine indeed!

The Secret Ingredients

The elusive kohlrabi, in captivity on my kitchen counter.

For this battle, the Foodie Fights chairmen selected rosemary and kohlrabi.  Yeah, me too.  I was immediately familiar with the well known herb but had no clue about the other thing.  Kohlrabi?  What’s that, a spice? Fruit? Vegetable?  Fortunately there was a Wikipedia link and plenty of other online resources for this vegetable.  After getting some ideas on what this radish-cabbage-turnipy thing might taste like, I thought about ways to prepare it…then I realized I needed to find it!  After a call for help and a few frantic searches in grocery stores, I discovered the veggie at the market right across the street from where I work.  WIN!  With a bundle of the veggies in hand (and a huge rosemary bush from another store) I was all set to prepare my menu.

The Menu

The finished meal: Rosemary and Orange Brined Pork Chops, Ensalda Blanca, plated with baked beans.

The Foodie Fights competition calls for a single course.  That course could be anything from breakfast to dinner and everything in between.  Cooking for family and friends, though, I knew I had to make a complete “meal”, served in a single course.  My course would have to include a protein, a vegetable, and something tasty to sip on.  I decided on:

Rosemary and Orange Brined Pork Chops

Ensalada Blanca with Kohlrabi, Jicama, and White Peach with Honey Lime Dressing

Rosemary Mojito

Rosemary and Orange Brined Pork Chops

With the kohlrabi, this competition had already pushed me out of my comfort zone so I was open to trying something else that I’ve wanted to try for a while: brining.  I’ve grilled brined meats before (mostly poultry), but never made the brine myself.  Knowing that spices work well in brines along with the salt and sugars, I pulled together a recipe that would allow the rosemary to shine while keeping it in check with a bit of citrus.  Everything came together to season a pork chop that was phenomenal: moist, delicately rosemary flavored,  and playfully hinted by citrus.

Brined pork chops grilled to perfection.

Ensalada Blanca with Kohlrabi, Jicama, and White Peach

The salad ingredients standing by for prep.

While the kohlrabi was new to me, I wanted to introduce it in a way that was familiar.  I enjoy making cool, refreshing salads in the summer and many of the kohlrabi recipes that I studied called for simple dishes made of kohlrabi and other fresh veggies.  After I tasted it and saw that the pale green bulb was actually white on the inside, I knew it would play well in a version of one of my favorite salads of all time, my world famous peach salad.  OK, maybe it’s not world famous, but every time I make it my hopes for leftovers are literally fruitless.

The ensalada blanca, Spanish for white salad, pairs the delicate flavor of the kohlrabi with jicama, another crisp, juicy, tuber like vegetable; and white peaches, also firm in texture but sweeter and softer than its salad mates.  I wanted the experience of eating this salad to be a range of taste and texture from one spectrum to another.  The kohlrabi, on one end, brought to the palate a vegetable taste of light broccoli and greenness but with a crisp, crunchy texture that is far from leafy.  In the middle, the Jicama provided a transition point by offering its own unique blend of both vegetable taste and sweetness.  The jicama’s juiciness and crunch were undeniable as well.  On the far end, the peaches added a welcome sweetness and softer texture.  One at a time or all together, the trio held their own or combined for a burst of flavor that changed from one side of the tongue to the other.

The dressing for this salad was a tough choice because I didn’t want to mask any one flavor of the veggies and fruits involved.  At the same time, I wanted each one to be highlighted in turn if not equally.  In the end, I varied the honey lime dressing I use on my peach salad by adding just a dash of salt.  The salt, along with the citrus from the lime, were prefect in bringing out the kohlrabi’s light flavor.

Oh, to make the salad even more interesting, I decided to make it uniform.  Usually when I make a salad, I cut the chunkier ingredients into irregular shapes; it adds to the randomness of the salad and makes it fun to eat.  For this salad, though, I used an apple corer to cut regular shapes out of each ingredient.  The randomness and variety came from eating the salad and not knowing which circle was which ingredient!  That set our mouths up for some interesting discovery as we explored the kohlrabi, exotic to us, and its pairing with two familiar flavors.  I will admit, though, cutting the circles was labor intensive.  If you follow the recipe below, feel free to cut, cube, or core any way you want to.

Ensalada Blanca

Rosemary Mojito

Mojitos are one of my favorite summer drinks.  I’ve always been a mixologist at home, but without a ready supply of mint, I’ve been resistant to making mojitos.  I finally broke down and bought some mint and was thrilled with the results.  Knowing that rosemary pairs well with mint in everything from lotion to lamb, I couldn’t wait to try it in my mojito!  I realized that they key would be releasing the flavor of the rosemary just enough that it complimented the mint without overpowering it.  At the same time, I thought muddling it with the mint just as the drink was being made might not give the rosemary enough room to shine.  I decided to infuse it into the homemade simple syrup I use to sweeten my mojitos; the results were tremendous!

Rosemary simple syrup, bottled and ready to be mixed into a mojito.

I made two batches of rosemary simple syrup, what I’m calling single and double strength.  The single strength I made by simply adding the rosemary to the syrup as it cooked and letting it steep for a while before filtering it out.  It was tasty enough, but the mojitos I made didn’t have enough rosemary kick.  My taste testers (lucky folks) noticed that something was different but not enough to say, “Yes, this is a rosemary mojito”.

The double strength syrup, on the other hand, I made the same as the single strength but I let the whole mixture, rosemary branches and all, steep overnight in the refrigerator.  The resulting green syrup was the perfect addiction, I mean, addition to the mojitos!  The velvety textured, piney flavor paired perfectly with the mint.  Round two of taste testing came with a mojito that was traditional, with flavors of lime and mint, but elevated to a new level of refreshment with the boost of the rosemary syrup.

Mojito infused with rosemary simple syrup and garnished with a sprig!

Facing the Judges

Not only am I being critiqued by the judges at Foodie Fights, but also by the hungry people at home!  So after many hours in the kitchen chopping kohlrabi, peeling rosemary leaves, stirring pots, and slaving over the grill, the meal was served and the home judges made their decision.

The pork chops were a clear winner with bones, plates, and fingers all being licked clean.  Without adding any seasoning at all, the rosemary and orange brine kept the chops moist and flavorful without the need for anything more.

I thought it was the best but not everyone was sold on the salad. We did agree, though, that it was fun to eat and also exciting to try something new.  I’m glad to have learned about kohlrabi and look forward to using it in other dishes.  The adventure will continue!

As for the rosemary mojitos, those of us old enough to enjoy them were glad to savor each and every drop.  I’m going to get a mint bush to help my rosemary bush keep up with the demand!

The Recipes

Rosemary and Orange Brine (Enough for 3 lbs of Meat)

1 Cup Morton Coarse Kosher Salt
1 Cup Raw Sugar, Dark
1 Gallon Cold Water
1 Tablespoon William-Sonoma “5 Blend” Peppercorns, Whole
Juice, pulp, and Rind of 1-2 Large Oranges
10 Sprigs Rosemary, Including Leaves and Branches

1. Over high heat, bring about one fourth of the water to a boil in a 5 quart pot.  Add the salt and stir until dissolved.  Add the sugar and stir until dissolved.  Some of the salt or sugar may remain in the pot; don’t worry about it.
2. Turn down the heat on the pot to medium and add the orange juice, pulp, and rind.
3. Use the end of a wooden spoon and a small bowl to muddle the rosemary springs a few at a time.  Add the sprigs to the pot.
4. Add the peppercorns and allow the mixture to simmer for about 5 minutes.
5. Remove the pot from heat and allow the brine to cool to room temperature.
6. Pour the brine into a pitcher or other container and let it chill in a refrigerator overnight.
7. When you are ready to brine your meat, place the meat in large Ziploc bag or other container that has a seal and enough room to hold the meat and enough liquid to cover it.
8. Fill the bag or container until all the meat is covered.  Seal the bag/container tightly and place it in the refrigerator.  Let the meat rest in the brine, agitating it every hour or so.  The brining time will vary depending on the type, thickness, and amount of meat you are working with.  For my preparation, I let 3 lbs of half-inch thick pork chops soak for about 5 hours.
9. After the meat has been brined, remove it from the container and discard the brine.  The meat may be covered and returned to the refrigerator or used right away.  If using immediately, pat dry and prepare as you would normally, using no salt and few seasonings if any.  For my preparation, I seared the pork chops over very hot coals, grilling each side for about 2 minutes.  Afterwards I let the chops roast via indirect heat for about 20 minutes.  Your preparation may require more or less cooking time depending on the type of meat, thickness, and cooking method.

Ensalada Blanca with Kohlrabi, Jicama, and White Peach with Honey Lime Dressing

2 Pounds each of Kohlrabi, Jicama, and White Peach, washed and dried
Juice of 2-3 Limes
About 2 Tablespoons Honey
Dash of salt

Tip:  If you’re going to use a corer to make regular shapes out of all the ingredients, peeling the Jicama and peaches may not be needed.  If you are going to dice the ingredients or cut irregular shapes, peel the Jicama.  If you want an all white salad, peel the peaches.  A potato peeler works great on firm peaches.

1. Use a sharp knife to peel the kohlrabi and cut off the coarse top and bottom sections.  Slice the vegetable into quarter-inch thick planks.  Using an apple corer or other hole punching device, cut circles out of the planks.  Place the kohlrabi circles in a large bowl and sprinkle with a dash of salt (or more to taste).
2. Slice the jicama into quarter-inch thick planks.  Using an apple corer or other hole punching device, cut circles out of the planks.  Place the jicama circles in the bowl with the kohlrabi.
3. Slice the peaches into quarter-inch thick planks, cutting around the pit.  Using an apple corer or other hole punching device, cut circles out of the planks.  Place the peach circles in the bowl with the kohlrabi and jicama.
4. In a small bowl, mix the lime juice and honey until blended.  Pour over the vegetables and fruit and toss to coat.
5. Store the salad in a covered container overnight to allow the flavors to blend.  Toss thoroughly before serving.

Rosemary Simple Syrup (For the Rosemary Mojito)

1 Cup of Sugar
1 Cup of Water
5 Sprigs of Rosemary

1. Bring the water to boil in a saucepan over high heat.  Add the sugar and stir to dissolve.  Remove saucepan from heat.
2. In a bowl, muddle the rosemary leaves and gently bend or break the branches of the sprigs.  Add it to the warm saucepan and let the mixture rest until it cools to room temperature.
3. Pour the syrup and rosemary sprigs into a tightly covered container.  Refrigerate for 8 to 12 hours or longer for more intense rosemary flavor.
4. Drain the syrup into a clean jar, straining out the leaves with a filter.  You may need to strain the syrup a few times to remove all of the leaves.
5. Store the syrup in the refrigerator for up to two weeks.

Rosemary Mojito (makes one glass)

5 Mint Leaves
2 Ounces Rosemary Simple Syrup
2 Ounces Fresh Squeezed Lime Juice or about the Juice of One Lime
3 Ounces Bacardi Superior Rum
Sprite Zero, Club Soda, or Other Lemon-Lime Soda

1. Add the mint leaves, lime juice, and simple syrup to a tall glass.  With the end of a wooden spoon, gently mash the leaves with the juice and syrup.
2. Add ice to the glass and then add the rum.  Stir to mix the rum with the base mixture.
3. Top off the glass with soda.  Garnish with a sprig of rosemary and serve with a straw.

You Can Vote!

Check out all of the competitors for this round of Foodies Fights at http://www.foodiefights.com.  You can also check out each competitor via the links below:

AGA Kitchen: Arborio & Rosemary Crusted Kohlrabi Cakes
The Culinary Image: Pan Seared Opah with Kohlrabi 3 ways
Felice in the Kitchen: Cold Kohlrabi Mousse
Well Fed Man: Kohlrabi stuffed with Curry Spelt and Seasonal Vegetables

VOTE TODAY!

For me, the sweetness of grilled peaches and the minty lime of mojitos go hand in hand with summer time.  Certain foods and flavors go perfectly with summer and these two are usual suspects.  Peaches bring to the table their simple, honest sweetness and a texture that is fun to enjoy, be it crunchy or soft.  And mojitos take even the hottest summer day and make it cool without dimming the sun one bit; besides, they work their magic in the night time too!

Throughout the summer, Nicole and I have wanted to make mojitos at home.  After looking at several recipes, we found a great online at Taste Of Cuba and modified it to make it our own.  Their recipe called for powdered sugar which I thought was brilliant.  But we wanted more sweetness, though, and worked out a substitution for simple syrup.  We also got rid of the mint sprig used to decorate the glass.  With this recession, we figured we were doing ourselves a favor by mixing it in instead.

M&N’s Cuban Mojito

4 to 5 mint leaves, washed

Juice from 1 lime (about 1 to 2 ounces)

1 Ounce simple syrup (more or less to taste)

2.5 Ounces Bacardi Superior or other white Rum

2 Ounces Sprite Zero, club soda, or other lemon-lime soda

Ice cubes

1. Add the mint leaves, lime juice, and simple syrup to a tall glass.  With the end of a wooden spoon, gently mash (aka muddle) the leaves with the juice and syrup.
2. Add ice to the glass and then add the rum.  Stir to mix the rum with the mint-lime-syrup mixture.
3. Top off the glass with soda.

To give your mojito a bit of an extra kick, add a splash of dark rum after the soda.  To make a more savory version, add a couple basil leaves in along with the mint!

Grilled Peaches

Not too much of a recipe here.  Just heat the grill, slice up those peaches, and get cookin!  I like to slice the peaches from the sides of the pit to form circular disks.  On a hot, lightly oiled grill, each side of the peach should cook for about one minute.  The fruit will become softer the more it cooks; but it will also become sweeter.  Find the “sweet spot” for your grilling technique!  Finally, serve them hot with a light dusting of granulated sugar.

One of the all time best combinations of grits, though, is a succulent mixture of shrimp that’s been flavored with bacon and spices.  Shrimp and grits is truly a satisfying meal at any time of the day!

Nicole and I were eager to make shrimp and grits after having them at an Easter brunch.  We enjoyed them but wanted to make our own.  After a bit of research and recalling our favorite shrimp and grits experiences, we came up with a winner.

Shrimp and Creamy Grits

1 pound large, raw shrimp, peeled and deveined
1 cup heavy cream
2 cups water
1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits
3 tablespoons fresh lemon juice
6 bacon slices
2 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons finely chopped green or red bell pepper

Preparing the Grits

1. In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and black pepper.
2. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low.
3. Cook for 20 minutes, stirring occasionally or until the grits are tender. If the grits become too thick, add warm stock or water to thin. Remove from heat.

Preparing the Shrimp

1. Sprinkle shrimp with lemon juice, salt, and pepper; set aside.
2. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove the bacon pan from the heat and bacon from the pan.  Pat the bacon dry with paper towels then coarsely chop or crumble it; set aside.
3. Return the bacon pan to the heat with about 4 tablespoons bacon grease. Add onion, and green or red bell pepper; sauté 5-7 minutes or until the onion is transparent.
4. Add shrimp, garlic, and bacon to the onions and peppers; sauté 5 to 7 minutes or until shrimp are opaque in center. Remove from heat.
5. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.

Sweet potatoes are the best.  They can be used in sweet or savory dishes; they count as a vegetable; and like their cousin the regular potato, they make great comfort foods.

I’ve been cooking with sweet potatoes for some time now.  I love them as fries and crave them in pies, but these dishes require lots of work.  Fortunately, they are a vegetable that is OK with a lazy man’s preparation, and still result in a dish that is tasty and satisfying.

Oh, a couple caveats.  This dish isn’t really a pudding.  I just call it that to distinguish it from the many other ways you might prepare a sweet potato.  Also, there’s a difference between sweet potatoes and yams; most people use the terms interchangeably where I’m from.  I’m not going to fuss over which one you choose, just go with whatever tastes good!

Sweet Potato Pudding

5 Large sweet potatoes or red yams

½ Stick of butter

1 Cup brown sugar

1.       Wash the sweet potatoes.  With a paring knife, score the skin of each potato lengthwise from end to end, and then a few times across the width.  This will make the potato easier to peel after its cooked.

2.       Bake the sweet potatoes at 350 degrees until soft, about 1 .5 to two hours.  [note: I swear by baking my sweet potatoes!  Many people cube and boil them but I find that baking them retains a lot of their natural, syrupy sweetness.]

3.       Let the potatoes cool until they are easy to handle but still warm. 

4.       Pull the skin back at the edges that were scored exposing the flesh.  Scoop the potao flesh into a large bowl.

5.       With a handheld cake mixer, beat the potato flesh for about one minute.  Remove the mixer and rinse off any strands that are clinging.  Repeat one or two times until many strands have been removed and the flesh is smooth.

6.       Add but butter and brown sugar and stir until mixed.

7.       Serve warm as a side dish or dessert.