Baseball is not just about the game, it’s about the food, too.
The National Hot Dog and Sausage Council estimates that fans will eat a whopping 21,357,316 hot dogs and 5,508,887 sausages during the 2014 Major League season — enough to stretch from Dodger Stadium in Los Angeles to Wrigley Field in Chicago.
Pairing a great dish with wine just got easier thanks to “Top Chef” judge Gail Simmons and her partnership with Estancia Winery.
A food critic, culinary expert and food writer, Simmons has added Estancia Winery Ambassador to her list of food-related titles.
At Thanksgiving, we stuff turkeys. At Easter we stuff...? Hams!
It’s not a crazy as it sounds. And it’s much easier than you think. We created a delicious and beautiful baked ham that is stuffed with layer upon layer of sweet potato slices. The trick is to use a spiral-cut ham. All those slices are the perfect place to insert a bit of flavor and color to your ham. Simply start at one slice, use your fingers to gently peel apart the layers, then insert thin slices of sweet potato.
If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.
But we decided Easter side dishes deserve more respect, so we created this assortment of dishes to liven up your offerings. We start with peas. Nobody loves them straight up, but give them a simple saute with butter and a trio of seeds — caraway, coriander and mustard — and suddenly they are a dish worth getting excited about.
Why is it that we only stuff poultry one day a year?
Let’s face it, stuffing takes an already delicious dish — roasted poultry — and makes it even more so by adding flavorful, fat-soaked carbs to the mix. Yet outside of Thanksgiving, few of us ever think to stuff and roast a bird. Admittedly, most of us don’t have the time to prepare a stuffed turkey on a weeknight. But why not try a chicken?
It all started at my friend Anthony’s house not long ago during the beginning the so-called polar vortex. He is a gifted home cook and a food television producer, so he knows his way around a pot. He also is from Texas and we share a love of tequila, barbecue and anything Tex-Mex!
That icy night, Anthony made an amazing pork stew with loads of chilies, cilantro and garlic. The flavors and textures were at once warm, comforting, fresh and exciting. The minute I tasted his stew tucked into a warm flour tortilla, I couldn’t wait to make it again and share it with friends and family.
Next time you take in Kenosha’s Winter HarborMarket you might want to look for the Tie Dye Spice Guy. That would be Dan Franks, purveyor of organic spices, herbs, and teas, and sole proprietor of Happy Mouth Organics.
Franks, 35, has been involved with food in some fashion for most of his life.
Although beignets fit the bill as a pre-Lenten indulgence, in New Orleans, they are enjoyed throughout the year, and not just for breakfast.
In New Orleans, the beignet epicenter is Café du Monde. Located in the old French Market area, this café has been serving beignets and chicory flavored coffee since 1862. Even before the French arrived, the area was used by native Indians as a trading post, notes Café du Monde general manager Burt Benrud.
As Mardi Gras nears, attention is drawn to Carnival parades with giant puppets and beaded masks, plates of jambalaya and over-the-top drinking in the streets of New Orleans.
While much of this is good and sometimes clean fun, some people may prefer to start their Mardi Gras slowly, with a New Orleans-themed breakfast of beignets and café au lait.
This is a list of recipes that have appeared in the Kenosha News since Jan. 1, 2010. You can search by ingredients, by type of dish, time to prepare or number of people the dish serves.