Eat chicken again

I was just thinking ... we have chicken on Wednesdays (rotisserie that is), but I don't provide many other chicken recipes. Got to change that. The simple bird is so versatile it could easily be eaten three nights a week.

This recipe for Mandarin Sesame Chicken Kabobs is perfect for hot-weather cooking when the grill is the only way to escape heating up the kitchen. Serve the skewers on top of vermicelli with some of the mandarin orange-soy sauce mixture.

See you back manana.

Mandarin Sesame Chicken Kabobs

6 boneless chicken breast
3 11-oz. cans mandarin oranges
Zest of one tangarine
1/4 cup reduced-sodium soy sauce
1 small shallot (minced)
3 cloves garlic (minced)
1 1/2 Tb. sesame seeds
1/2 can reduced-sodium chicken broth (about 1 cup)
1 Tb. corn starch
1/4 cup water
1/2 lb. vermicelli noodles

For Marinade and Sauce: In bowl mix together juice from 2 of the cans of mandarin oranges with the oranges and the juice from the remaining can. Add the zest of half a mandarin orange, shallots, soy sauce, and garlic. Divide mixture in half, insuring that half of all solid mixture is divided. Reserve half of mixture for sauce and half for marinade.

In small pan toast sesame seeds slightly until light brown. Set aside. (Watch carefully, sesame seeds toast quickly. Remove them from pan when done or they will continue to cook) Take half of mixture and marinate chicken for 1 hour. Meanwhile in small saucepan combine remainder of mixture and the chicken broth. Simmer sauce until reduced.

Mix together arrowroot and water; add to the lightly boiling sauce to thicken. Remove chicken from marinade; place on large cutting board; cut into cubes (about 1-inch.) Thread onto metal or soaked wooden skewers. Heat grill (indoor or out door) on medium-high heat; grill chicken for 3 to 4 minute on each side or until done.

Cook vermicelli according to package directions. Arrange vermicelli on large platter; top with heated sauce and skewered chicken. Use remainder of mandarin orange slices for presentation.

Serves 5-6

Source: Better Homes and Garden

Rotisserie Chicken Wednesday

This recipe comes from T. Marzetti, the salad dressing maker. I haven't looked closely at the salad dressing lately so I am not sure Asiago Peppercorn dressing is available here.

That said, I think I'd look for another dressing anyway. As written, this salad has a whopping 638 calories and 38 grams of fat per serving. No doubt most of that comes from the creamy dressing (1 cup of it!).

There is so much flavor in the ingredients, from the roasted chicken to the feta cheese to the roasted red peppers to the kalamata olives, that I'd go light on dressing and use an olive oil vinaigrette or look for a Greek dressing.

Here's part of the problem with pasta in a salad: The noodles soak up dressing and can become dry quickly. The trick is to dress the salad right before serving. You'll use less dressing and be able to taste what's there.

Italian Penne Pasta Salad

1 cup T. Marzetti® Asiago Peppercorn Dressing
1 pound Penne pasta, cooked, drained and cooled
1 1/2 pounds Grilled or roasted boneless, skinless chicken breast, sliced
8 ounces Feta cheese, crumbled
1 (16 ounce) jar pitted kalamata olives, halved
1 teaspoon Dried oregano or Italian seasoning
6 Sundried tomatoes packed in oil, diced
2 medium Roasted sweet peppers (in jar) packed in water, sliced thin
1 (6 ounce) package Baby spinach leaves, cleaned

In large bowl, combine all ingredients except dressing. Dress right before serving and toss well.

Servings Per Recipe: 8
Amount Per Serving
Calories: 675
Total Fat: 38.3g
Cholesterol: 81mg
Sodium: 2570mg
Total Carbs: 51.8g
Dietary Fiber: 3.2g
Protein: 28.5g

Get sloppy tonight

Still coming around from your three-day weekend? It's always hard to get back to it after that extra day off. For those of you who read yesterday's entry you know I had to work so I've got a jump on you this week. No, I am not bitter.

This recipe comes from Kathy Manweiler who writes a non-diet diet column for the Wichita, Kansas, newspaper. Less than 400 calories for a sloppy joe is pretty good. I know it's got a lot of ingredients but many of them are pantry items. You might be able to get away with just buying a few things depending on how well-stocked your kitchen is.

Serve the joes with  luscious fresh fruit and maybe carrot sticks and you've got a satisfying meal. You can add cole slaw or potato salad but that'll add more calories if you're concerned about such things.

Speaking of fruit, we bought Watsonville, Calif., strawberries at the grocery store over the weekend and they were fantastic. Red all the way through and  dripping with flavor. Watermelon is pretty tasty right now too.

Light Sloppy Joes
1 pound 96 percent lean ground beef
1¼ cups chopped green pepper
1¼ cups chopped celery
1 cup chopped onion
3 garlic cloves, minced
1 cup water
1 cup ketchup
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon Dijon mustard
¼ teaspoon hot pepper sauce
6 whole wheat hamburger buns, toasted

Heat a large nonstick skillet over medium-high heat and brown the beef, stirring to crumble. Add the green pepper, celery, onion and garlic, and cook 7 minutes or until vegetables are tender, stirring occasionally.

Stir in the next nine ingredients and bring to a boil. Reduce heat and simmer 25 minutes or until the mixture begins to thicken, stirring occasionally. Spoon p cup meat mixture onto bottom half of each bun and put the other half of the bun on top.

Serves 6.

Per serving: 365 calories, 38 carb grams, 800 mg sodium, 6 fat grams, 3.8 fiber grams.

Adapted from a Cooking Light recipe

Something fishy here

Okay, please everyone feel bad for me. It's Memorial Day but I am working. The news never stops ... not even for food editors.

I like this recipe from the new cookbook, "The Martha's Vineyard Table" by Jessica B. Harris (Chronicle Books, $35), both for its simplicity and bright flavors. The recipe calls for skin-on sea bass but I think grouper or even cod would work just fine.

Put it in your files for later because I know YOU are at a barbecue today. Sigh.

Summer-Flavored Sea Bass

1 1/2 pounds sea bass filet with skin intact, cut into 4 equal portions
4 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup minced garlic-stuffed olives
1/4 cup minced sun-dried tomatoes

Place sea bass filet in a shallow platter and sprinkle with 2 tablespoons of lemon juice, coating both sides. Cover with plastic wrap and refrigerate for 1 hour.

When ready to cook, heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. When oil begins to smoke slightly, add the fish, skin-side down, and sear for 1 minute. Reduce heat to medium and cook for 5 to 6 minutes on each side, or until the fish flakes when tested with the tip of a knife. Transfer bass to warmed platter.

Heat remaining 1 tablespoon oil in the skillet over medium heat. Add garlic, olives and sun-dried tomatoes, stirring to scrape up any browned bits. Add 2 tablespoons of lemon juice and stir well. Pour the lemony sauce over the bass, and serve immediately.

Makes 4 servings.

Over the top grilling

wwOkay, this is really gilding the lily. Not only are you grilling a rich tenderloin steak, but you'll top it with a compound butter of gorgonzola, pine nuts and herbs. If you can' tackle it tonight, consider it for a Memorial Day barbecue. While the kids are eating burgers or dogs, grill this special dish for the adults (or the kids with sophisticed palates).

The recipe comes from www.allrecipes.com, along with a suggestion for wine: a Barbera or Barbaresco from the  Piedmont region of Italy. You can make the butter ahead of time, just let it soften slightly before serving.

Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter

1/2 cup unsalted butter, softened
1/2 cup crumbled Gorgonzola or other blue cheese
3 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh Italian parsley, minced
1 teaspoon crushed red pepper flakes
2 garlic cloves
1/4 cup pine nuts
kosher salt and pepper to taste
8 (8 ounce) beef tenderloin filets

Preheat an outdoor grill for medium-high heat.

Place the softened butter, Gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. Puree until incorporated, taste, then season to taste with salt and pepper.

Season the steaks on all sides with salt and pepper. Grill to desired doneness on preheated grill, about 5 minutes per side for medium rare. To serve, top each with about 2 tablespoons of the butter.

www.allrecipes.com.

Hey George, get me a calzone

I can't even say the word "calzone" without thinking about "Seinfeld" and that crazy guy who played George Steinbrenner. If you were a fan of the show, you'll know what I mean.

Anyway, this is a a simple and tasty calzone recipe that's good for tinkering. I leave out the sun-dried tomatoes because I don't like them much. You can replace them with black olives or basically anything else you like on a pizza. (Except pineapple. Yuck.) You could even leave out the ham, though 3 ounces isn't that much, especially split between five people.

I like Cooking Light recipes because the portions are more in-line with how we should eat. Don't forget a colorful tossed salad to accompany.

Have a great day!

Ham, Spinach, and Sun-Dried Tomato Calzones
1 cup part-skim ricotta
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 ounces lean ham, chopped
6 oil-packed sun-dried tomato halves, drained and chopped
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray

Preheat oven to 450°. Combine first 9 ingredients.

Divide dough evenly into 5 pieces; pat each dough piece into a 5-inch circle. Spoon about 1/2 cup spinach mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place calzones on a baking sheet coated with cooking spray. Bake at 450° for 14 minutes or until browned.

Makes 5 calzones.

Nutritional Information
CALORIES 356(32% from fat); FAT 12.5g (sat 5.6g,mono 4g,poly 1.5g); PROTEIN 25.2g; CHOLESTEROL 37mg; CALCIUM 497mg; SODIUM 967mg; FIBER 3.2g; IRON 3.6mg; CARBOHYDRATE 44.3g

Source: Cooking Light

New chef for TradeWinds

TradeWinds chef
The TradeWinds Island Resorts’ Sandpiper Hotel & Suites in St. Pete Beach has announced the appointment of new executive chef Dale Ford. Ford comes most recently from a long stint as executive chef of Amelia Island Plantation, overseeing all seven restaurants there, and before that as banquet chef for the Grand Hotel on Mackinac Island, Mich.

He aims to make incremental changes at the TradeWinds’ restaurants.: “I want to add whimsical surprises for the guests, so they experience something they haven’t seen before.”

First on his agenda: a new menu for Palm Court Bistro, which launches in June. Next up: an overhaul to Bermudas. “It will still be steaks and seafood, but with more of a 'wow’ factor,” Ford says.

Reservations: toll-free 1-800-249-2501.

-- Laura Reiley, Times food critic

New restaurants

• Dan Casey’s fish just got a little edgier. One might even say more short-tempered. The owner of Snapper’s in St. Pete Beach has set his sights just down the road, opening Mad Fish at 5200 Gulf Blvd. last month . Set in a blue neon and gleaming chrome diner, the inside has been wrapped in lustrous African mahogany. Reminiscent of the dining cars on vintage trains, it’s elegant, with an extensive wine bar and an emphasis on fresh fish. According to Casey, Mad Fish aims to service nearby convention and hotel business, providing a reservations-accepted alternative to Snapper’s.

Look for the signature shrimp Guanajuato, a tomato-based shrimp cocktail enlivened by Mexican orange soda, and a dessert caddy of still-warm cookies served with glasses of banana milkshake. Reservations:  (727) 360-9200.

• May 14 marked the opening of a new concept in the bay area: Pei Wei Asian Diner, 12927 N Dale Mabry Highway, Tampa. From the developers of P.F. Chang’s, Pei Wei offers similarly accessible pan-Asian cuisine in a quick, casual, counter-service setting. Dine-in and takeout, the menu ranges from $2.25 to $9. Information:  (813) 960-2031.

• In June, historic downtown Palm Harbor will get a little cooler with the opening of the Witch’s Brew at 1219 C Florida Ave. The ice cream-coffee shop will feature locally roasted coffee and ice cream, in addition to a “Wall of Witches” celebrating TV witches. The cafe will also offer salads, “sandwitches,” beer and wine.

Rotisserie Chicken Wednesday

Talk about an explosion of color! No problem eating the rainbow with this lovely layered chicken salad. You can see from the recipe that this is sort of a "dump" salad with no measurements. As Rachael Ray would say, "you've got to eyeball it."

Great for a potluck or dinner on a hot night. Get some crunchy breadsticks to serve with it.

Yin-Yang Exotic Salad

Romaine lettuce
Rotisserie chicken, diced
Mandarin oranges, drained
Red bell pepper, julienne
Orange bell pepper, julienne
Green table onions, diced
Red onion, diced
Sliced almonds
Feta cheese, crumbled
Raspberry hazelnut vinaigrette
Cilantro, optional

In a clear trifle bowl (for presentation, or any regular bowl), add a generous layer of chopped romaine lettuce. Add in layers, chicken, oranges, red bell pepper, orange bell pepper, red onion and green onion. Add a layer of almonds and a layer of crumbled Feta cheese. Drizzle liberally with vinaigrette.

Before serving you can gently mix the bowl of salad to combine all ingredients or just leave it layered.

Serves 8.

Source: Better Homes and Garden

Get healthy tonight

Looking for some more fiber in your diet? Try this recipe with whole-wheat pasta and kale. Yes, there's bacon and cheese but not much when you're dividing it all among four people.

Make a salad to go with. Dee-lish.

Whole-Wheat Pasta with Kale and Fontina

4 bacon, (2 ounces), cut into 1/2-inch strips
3 garlic cloves, thinly sliced
1/2 cup plus 6 tablespoons grated Asiago cheese
Coarse salt and ground pepper
2 cups reduced-sodium canned chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese

Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 tablespoons rendered fat.

Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon. 

Serves 4 to 6.

Source: Everyday Food

The first day of summer!

Yes, I know, it's not the real first day of summer but it is the first day of summer vacation (and the first day of summer camp) for most kids in Pinellas County. School was out last Friday. Mine glared at me when I sweetly told him to get up this morning. "Why am I getting up so early?" he grumbled. Uh, cuz Mom needs to make money to buy you video games. Time for camp!

Anyway, I've been trolling around for a good recipe to suggest for tonight's dinner and came upon this one from a column by Bonnie S. Benwick of the Washington Post. It sounds completely doable and tasty. You can make the dry jerk seasoning, but I'd look for one at the grocery store first. There are some spicy rubs that will work just fine.

Speaking of trolling, you can thank me forever for not passing on the recipe for Liver Bruschetta. I kid you not.

Caribbean Beef Filet
1/2 cup low-fat mayonnaise
4 tablespoons Dry Jerk Seasoning (see instructions, below)
1 teaspoon hot pepper sauce
1 1/4 pounds beef tenderloin, tied
1 tablespoon corn, safflower or olive oil, plus more as needed
Make the Dry Jerk Seasoning); set aside.

Preheat the oven to 325 degrees.

In a small bowl, combine the mayonnaise, 1 tablespoon of the Dry Jerk Seasoning and the hot pepper sauce. Set aside.

Coat the beef lightly with some of the oil and place it in a large resealable plastic food storage bag. Add 3 tablespoons of the Dry Jerk Seasoning and seal the bag. Through the bag, massage the seasoning into the meat.

Heat 1 tablespoon of oil in a large, ovenproof skillet over high heat until the oil shimmers. Add the tenderloin and sear on all sides; this should take 5 to 7 minutes (use tongs to turn the meat often so it doesn’t burn). Transfer the skillet to the oven and roast for 15 minutes, or until an instant-read thermometer inserted into the center of the meat registers 140 to 145 degrees (rare). Transfer the meat to a cutting board to rest for 5 minutes. Cut into 1/4-inch-thick slices, discarding the string. Serve with a dollop of the spicy mayonnaise.

Dry Jerk Seasoning
Combine 1 tablespoon onion flakes, 1 tablespoon onion powder, 2 teaspoons ground thyme, 2 teaspoons salt, 1 teaspoon ground Jamaican allspice, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cinnamon, 2 teaspoons sugar, 1 teaspoon coarsely ground black pepper, 1 teaspoon cayenne pepper and 2 teaspoons dried chives.
Store in an airtight container for up to 1 month. This rub is good on fish, vegetables and snacks.

4 servings

Source: Adapted from Helen Willinsky’s “Jerk From Jamaica: Barbecue Caribbean Style” (Ten Speed Press, 2007).

For someone special

Are you a woman who's fallen for this line? "I've got a bottle of wine that I've been saving for the right occasion. You make the dinner and I'll bring it over." I did. Twice. And once it led to marriage.

This is the kind of a recipe that I would make for an evening like that. It's not terribly difficult but it looks it. Very impressive. Serve it with rice flecked with chopped fresh cilantro and shredded coconut and some fresh fruit.

I'll try to dig up the recipe for the flourless chocolate cake that sealed the deal on the marriage.

Have a great weekend.

Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa
For the pork:
2 tablespoons minced chipotle chilies, canned in adobo sauce
2 tablespoons fresh lime juice
3/4 cup sliced onion
2 garlic cloves, crushed
1 1/2 pounds pork tenderloin, trimmed if necessary
1/2 teaspoon salt
Cooking spray
For the salsa:
1 quart fresh strawberries, rinsed, hulled and quartered
2/3 cup peeled and chopped avocado (about 1/2 large)
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
To prepare the pork, in a large zip-close plastic bag combine chipotle chilies, lime juice, onion and garlic. Add pork, then seal and marinate in the refrigerator for 2 hours, turning the bag occasionally.

When ready to cook, preheat a gas grill to high, or prepare a charcoal fire. Lightly coat the grill rack with cooking spray.

Remove the pork from bag and discard marinade. Sprinkle the pork evenly with salt. Place pork on the rack and grill over indirect heat, turning occasionally, for 20 minutes, or until a thermometer inserted in the center of the pork registers 155 F. The inside should be slightly pink. Remove the meat from the heat and let stand 10 minutes. Slice crosswise.

To prepare the salsa, in a medium bowl, combine the strawberries, avocado, scallions, cilantro, lime juice and salt. Toss gently. Serve immediately with the sliced pork.

Servings: 6

From Cooking Light.
Nutrition information per serving: 180 calories; 6 g fat (2 g saturated); 63 mg cholesterol; 7 g carbohydrate; 23 g protein; 2 g fiber; 348 mg sodium.
(Recipe adapted from the June issue of Cooking Light magazine)

Sandwiches for dinner

I am a big fan of sandwiches and don't mind eating them for dinner. In fact, we had grilled butterkase cheese and tavern ham sandwiches last night. Have you tried this buttery German cheese? It melts really well. After it was grilled, I slipped in a few slices of very ripe tomatoes. Dee-lish.

Imagine my excitement when the new cookbook from Jane and Michael Stern crossed my desk. If you don't know them, they are the husband-and-wife team that travel around the country eating and writing cookbooks about their experiences. What a life! Their new book is called "Roadfood Sandwiches." There are a lot of yummy sounding sandwiches but the Green Tomato BLT from the Loveless Cafe in Nashville caught my fancy. Give it a try ... I am going to.

Obviously, you can adjust the ingredient to suit your tastes (or diet). Three tablespoons is a lot of mayo for one sandwich ...

Ah, Thursday. Almost Friday.

Green Tomato BLT

3 to 4 slices green tomato
Salt and freshly ground pepper
1 cup yellow cornmeal
1 cup canola oil
3 tablespoons mayonnaise
3 slices wheatberry bread, toasted
2 to 3 lettuce leaves
3 to 4 thick bacon strips, cooked

Season the sliced tomatoes with salt and pepper and dredge them in cornmeal.

Heat the canola oil in a skillet to 350 degrees. Fry the tomatoes for 4 to 5 minutes, or until crisp and golden brown on both sides. Remove from the oil and drain on paper towels.

Spread the mayonnaise on the toast. Place lettuce on both sides. Place the fried green tomatoes and bacon on 1 piece of the toast. Put the top on the sandwich and cut in half. Serve.

Makes 1 sandwich.

Source: "Roadfood Sandwiches" by Jane and Michael Stern.

Rotisserie Chicken Wednesday

Here's a quick soup recipe that has long-cooking flavor thanks to the rotissiere chicken. Yes, you could use poached boneless, skinless chicken breast but you wouldn't get the depth. The slow-cooked chicken gives you that.

This recipe is from food journalist Stephanie Gallagher writing on the Web site Suite101.com. She says to serve it with a big hunk of homemade whole wheat bread. She doesn't know us very well, does she? A store-bought hearty variety is more our style.

See you back tomorrow.

Rotisserie Chicken Stew

4 slices turkey bacon
1 cup diced onion
3 cloves garlic, minced
1 cup diced carrots
1/2 cup diced red pepper
4 cups chicken broth
2 14 oz. cans Great Northern beans, drained and rinsed
3 cups Rotisserie chicken, shredded
Salt and pepper to taste

In a dutch oven or heavy saucepan, brown bacon until crisp. Remove and set aside to drain on paper towels. Add onion and garlic to pot. Cook until softened, 5-7 minutes. Add carrots and red pepper. Cook another 5 minutes. Add broth and beans. Bring to a boil, then simmer on low 15 minutes. Stir in chicken. Cook until heated through. Season with salt and pepper.

Serves 8.

Per serving: 279 calories, 6 g fat (2 g saturated), 55 mg cholesterol, 28 g carbohydrate, 6 g fiber, 30 g protein, 60% Vitamin A, 28% Vitamin C, 8% calcium, 15% iron

Source: www.suite101.com

An old standby

Sometimes, the best recipes are old ones. Recently I received a self-published cookbook from a reader from Largo, Fl. Camilla has done an admirable job of putting together about 700 favorite recipes from family and friends. There are a lot of excellent recipes for home cooks, and it's a good reminder that dinner doesn't need to be extravagant or take a long time.

One good old standby is Pepper Steak. It's a simple dish but so flavorful and satisfying. I've tinkered with the recipe a little to reduce the sodium; look for low-sodium beef broth.

Give this recipe a try tonight. Serve the steak dish over rice. I'd make a green salad or a green veggie, most likely broccoli.

Pepper Steak

1 pound sirloin steak, cut in strips
2 T. oil
2 T. diced onion
1 diced bell pepper
1 clove garilic, minced
1 cup low-sodium beef stock
1 can stewed tomatoes
1/4 cup ketchup
1 T. sugar
1 T. low-sodium soy sauce
Salt and pepper to taste
2 tablespoons cornstarch

Heat oil in a skillet; add sirloin, onion, bell peppers and garlic. Brown and add the cup of stock, stewed tomatoes, ketchup, soy sauce, and salt and pepper. Cook together for 30 minutes. While cooking, mix 2 tablespoons or cornstarch with 1/4 cup water. Add in the last 10 minutes of cooking.

Serves 4.

I need your help

Did you ever have a recipe that just kicks your butt? By that I mean one that you can't master?

That's me and fried chicken. I've been trying several recipes for a story I am doing next week in the Taste section.

Here's my conclusion, unless you come from fried chicken people, I don't think you can really make it. Lessons from Mom/Grandma are required.

Honestly, you need to be able to cook with all your senses. No sound from the pan means the oil isn't hot enough; too much popping and the oil is too hot. If it smells charred, it probably is. Do you have the right pan? I don't think anything other than a cast iron skillet will do.

So here's my idea for the story: Rather than traditional fried chicken, how about a baked chicken that tastes pretty similar. Not as much fuss and not nearly as many calories? You would brown the breaded piece in a skillet, then bake the rest of the way.

What do you think? Am I chickening out? Would you like a simple recipe for oven fried chicken that tastes really good?

Comments please!

Quick shrimp dish

I like this recipe for a tweaked Chicken Piccata from Jeanne Besser who write the 5:30 Challenge column that we run in the Times' Taste section. The sparkling flavor of this dish really belies its quickness. Sometimes quick is bland, but not in this case.

Jeanne says for thinner sauce, skip the flour and add 1/2 cup wine or chicken broth. For added lemon flavor, zest one of the lemons before juicing and add zest with capers.

Seasoned rice and a green veggie are good accompaniments.

Shrimp Piccata

1 1/4 pounds shrimp, peeled and deveined
1 to 2 tablespoons all-purpose flour
4 tablespoons unsalted butter, divided
1 to 2 lemons, juiced (about 1/4 cup)
2 tablespoons capers

Pat shrimp dry with a paper towel and sprinkle with salt and pepper. Sprinkle with flour and toss to lightly coat, shaking off excess flour.

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook for 1 minute. Flip and cook for 1 minute on the other side or until just opaque. With a slotted spoon, remove shrimp to a plate. Add juice of 1 lemon to pan and stir to combine. Add remaining butter and whisk to make a sauce. Add capers and shrimp and saute for 1 minute or until shrimp are heated through. Taste, season with salt and pepper and add more lemon juice, if necessary.

Serves 4.

Per serving: 263 calories (percent of calories from fat, 49), 29 grams protein, 4 grams carbohydrates, trace fiber, 14 grams fat (7 grams saturated), 247 milligrams cholesterol, 250 milligrams sodium.

Eat inside tonight

Well, I guess tonight's not the night to have a cook out. Best to stay inside with the windows shut tight. The whole state must be on fire with the smoke that's been swirling around here all day. It's just terrible.

If you're not holed up with a bag of microwave popcorn, here's a yummy dish to make that almost seems like you did it on the grill.

Have a good weekend and Mother's Day. Hope the air clears soon ...

Mustard-Crusted Salmon

1 1/2 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill or 1 1/2 tablespoons dried dill
1 1/3 tablespoons herbes de Provence
1/4 cup Dijon mustard

Preheat the oven to 375 degrees. Rub the salmon with the olive oil. Place on a foil or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.

Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.

Serves 4.

Source: Everyday with Rachael Ray, April.

Two-fer Thursday

Here are a couple of good recipes from my friend Linda Gassenheimer of South Florida. She has a radio show and writes a column for the Miami Herald.

Her  latest book is "Prevention's Fit and Fabulous Meals in Minutes. Visit her Web site, www.dinnerinminutes.com.

Shrimp and Pobano Pepper Tacos
2 poblano peppers
4 (6-inch) flour tortillas
2 teaspoons olive oil
½ cup chopped onion
2 ounces lean ham, cut into strips (about ½ cup)
¾ pound peeled and deveined shrimp
1 teaspoon lemon juice
Salt and freshly ground pepper
2 tablespoons chopped cilantro
Heat broiler. Place peppers on a foil-lined tray under the broiler for about 3 minutes per side, until skin is charred. Meanwhile, wrap tortillas in foil and place on bottom oven rack to warm. When peppers are cool enough to handle, discard charred skin and cut flesh into strips, removing seeds. (Turn off broiler but leave tortillas in oven.)
Heat oil a nonstick skillet over medium-high heat. Cook onion and ham 2 minutes. Add shrimp and cook 3 minutes. Toss with lemon juice and salt and pepper to taste. Sprinkle with cilantro. Divide shrimp mixture and pepper strips among tortillas, folding in half in a taco shape. Makes 2 servings.

Per serving: 312 calories (26 percent from fat), 8.9 g fat (1.5 g saturated, 4.1 g monounsaturated), 273 mg cholesterol, 41.3 g protein, 13.2 g carbohydrates, 3.1 g fiber, 590 mg sodium.

Pinto Bean Salad
2 teaspoons olive oil
2 teaspoons lemon juice
1-½ cups canned, rinsed and drained pinto beans
2 tablespoons chopped cilantro
2 tablespoons diced Parmesan cheese
Salt and freshly ground pepper
Mix oil and lemon juice in a bowl. Add beans, cilantro, cheese and salt and pepper to taste. Toss well. Makes 2 servings.

Per serving: 219 calories (31 percent from fat), 7.5 g fat (1.9 g saturated, 4.1 g monounsaturated), 4 mg cholesterol, 10.9 g protein, 28 g carbohydrates, 8.3 g fiber, 411 mg sodium.

New eats for St. Pete

RattleFish to open in St. Petersburg

Julian's at the Heritage closed in April. The space at 234 Third Ave. N in St. Petersburg will be shuttered until June, when it will reopen as RattleFish Reef. It will follow in the same vein as the original RattleFish Raw Bar & Grill, a Bayside Marina waterfront restaurant at 5210 W Tyson Ave. in Tampa. An inventive seafood-heavy menu in a lively, youthful environment. The upstairs will be transformed into a VIP lounge. Call (727) 823-8308.

A new taste of the South

At the site of the long-defunct Hampton House of Jazz at 1113 Central Ave. in St. Petersburg, Savannah's will open in June. The new restaurant, owned by Edyth James (formerly of Saffron's) and her partner John Warren, will celebrate foods of the South, from Louisiana's gumbos and jambalayas to Georgia's peaches and peanuts, Alabama's black-eyed peas and grits, Virginia's hams and Florida's own citrus, some of it with a Caribbean flair. For information, call (727) 374-6168.

Grouper on hold at the Columbia

The Columbia Restaurant has removed grouper from the lunch and dinner menus of its seven restaurants in Florida. "We are taking a proactive response to the difficulty in meeting the demand for authentic Florida grouper by taking all grouper items off of our menu," said Richard Gonzmart, president for the Columbia Restaurant Group. They plan to offer the fish only as a special if they receive whole fish from their suppliers, not merely fillets. This will address growing concerns about inferior fish species being substituted for Gulf of Mexico grouper.

Rotisserie Chicken Wednesday

I am in a big darn rush today so there will be none of the usual stupid chit-chat. I will take time to say that fish sauce is pretty daunting on its own. Buy a small bottle. I sometimes use soy sauce in its place which tastes nothing like it. In this recipe, I'd only use 1 T. of soy sauce and add a bit more lime juice.

Have fun!

Chicken Salad With Thai-Flavored Dressing
1 rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces (3 1/2 to 4 cups)
2 medium celery ribs, cut into small dice
2 medium green onions, sliced thin
1/4 cup chopped honey-roasted peanuts
2 Tbs. lime juice
2 Tbs. Asian fish sauce
1 tsp. ground ginger
2 tsps. sugar
1/2 tsp. hot red pepper flakes
2 Tbs. each: minced fresh cilantro and mint leaves
To serve: Boston lettuce, sliced cucumbers, grated carrots and extra chopped peanuts

In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water. Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Serves: 4.
Per serving: Per serving: 326 calories, 38g protein, 10g carbohydrates, 17g fat (4g saturated), 1g fiber, 1,358mg sodium.

Source: Parade

Mac and Cheese, Please

The Food Network Web site lists this recipe from Paula Deen as their most search recipe this week. No. 2 was Swiss steak. Really?

Anyway, most everything from Paula is good tasting but bad for you and her take on Mac and Cheese doesn't disappoint. She makes it extra fatty-delicious with a can of condensed cheese soup. The bonus of this recipe is that it's for the slow cooker. The weird thing is that it only takes 3 hours, so unless you've got a timer on yours, it's not necessarily good for a day when you'll be out of the house for a long period of time.

I think you could make the sauce and then add the other ingredients and cooked macaroni until well combined. Put it all in a pan and bake at 350 for about 20 minutes or until the top is brown and bubbly. You could even cover with sliced tomatoes before baking. That's a yummy (slightly healthy?) touch.

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Source: Food Network.

A steak of a different flavor

This is an interesting, and quite quick, grilled steak recipe. The lean sirloin is enhanced with a rub of finely ground coffee and unsweetened cocoa powder. Before you say "weird," know that Mexican mole has unsweetened cocoa in it. The coffee? If we can put it in desserts (tiramisu to name one) why not on our meat.

This may not sound like much meat for four people but portionwise it's healthy. Serve a big salad and lots of veggies to make the plate look full. Savor the taste; not the quantity!

See you back manana.

Coffee-and-Cocoa Encrusted Sirloin

2 tablespoons very finely ground coffee beans (not flavored beans)
1 tablespoon unsweetened cocoa powder
1/8 teaspoon cinnamon
1 pound sirloin steak, about 1-inch thick, trimmed of fat
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat a gas grill to high, or prepare a charcoal fire.

In a pie plate or glass baking dish, combine coffee, cocoa powder and cinnamon. Set aside.

Rub the steak with oil, then sprinkle with salt and pepper. Coat the steak with the coffee-cocoa mixture, pressing it into the meat. Grill 4 to 5 minutes per side for medium-rare.

Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice across the grain and serve with collected juices.

Serves 4.

Nutrition information per serving: 214 calories; 7 g fat (3 g saturated); 62 mg cholesterol; 1 g carbohydrate; 34 g protein; 1 g fiber; 140 mg sodium.

A stirring risotto

Have you ever made polenta? Grits? If so, you use the same constant stirring technique for risotto. This creamy Italian dish can be served as a side or main dish. I think it's hearty enough that a bowl of creamy risotto is enough for dinner. This recipe doesn't call for meat but you could add some chopped ham at the end. I'd rather have a bowl with a side salad.

It's not hard to make risotto, but it does take a little time. It's not a fix-it-and-forget it dish; you have to babysit it. This recipe will be ready for testing in about 45 minutes. The pay off is delicious.

Asparagus Risotto
1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
4 to 6 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
3 tablespoons butter
1/3 medium red onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Salt to taste
1/2 cup grated Parmesan cheese.

Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.

Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

Yield: 3 to 4 servings.

Source: New York Times; adapted from Mario Batali

Rotisserie Chicken Wednesday

I never eat enough vegetables though I really like them ... especially when someone else makes them. Today is our rotisserie chicken day but rather than use the store-roasted bird to make some other dish, I am suggesting a veggie dish to serve alongside. That's right. Just carve that bird and eat it!

Broccoli is a staple in our house though I never do much to it. Why not, I wonder? It's almost like we eat it as a punishment. Here's a recipe that adds some zip to the plain old green tree. The Parmesan cheese melts into the florets adding taste, but not really a sauce. And lemon zest! Man, we should have a bushel in the kitchen for all the flavor it adds to cooked food, and that includes baked goods.

See you back Thursday.

Broccoli with Garlic and Parmesan Cheese

2 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli, stalks discarded, crowns cut into florets
1/2 cup water
1/2 cup grated Parmesan cheese (about 1-1/2 ounces) 

Heat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about 5 minutes. Add cheese and toss to coat. Season with salt and pepper.

Makes 4 servings.

Bon Appétit, November 1999

Veggie Enchiladas

You know me, I love Mexican food or any cuisine that springs from that. This recipe for bean enchiladas is definitely doable on a worknight. The addition of honey in the sauce is unusual but adds some sweetness to the canned tomatoes acid.

Serve the enchiladas with rice and cup up fresh fruit. Make the rice in chicken broth and toss in a chopped tomato and small diced green peppers as it cooks. Add a bit less liquid than usual to make up for the liquid in the tomatoes.

Have a great day and don't forget to make dinner!

Bean Enchiladas

2 cups  diced tomatoes (from 28-oz can), undrained
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper
2 cans (15 to 16 ounces) pinto beans, rinsed and drained
1 cup reduced-fat ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas, (8 inches in diameter)
1/4 cup shredded Cheddar cheese (1 ounce)
1/4 cup shredded Monterey Jack cheese (1 ounce)

Heat oven to 375 degrees. Grease rectangular baking dish, 11x7x1 1/2 inches.

Place tomatoes, onion and garlic in blender or food processor. Cover and blend, on high speed about 1 minute until smooth. Place tomato mixture, 2 tablespoons of the cilantro, the honey and red pepper in 2-quart saucepan. Cook uncovered over medium heat 3 minutes, stirring occasionally.

Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
Spread 1/2 cup of the tomato sauce in baking dish. Spoon 1/2 cup of the bean mixture on 1 side of each tortilla. Roll tortillas around bean mixture. Place tortillas, seam sides down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses.
Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Serves 6.

Source: Betty Crocker

Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 22 mg; Sodium 540 mg; Total Carbohydrate 53 g (Dietary Fiber 9 g); Protein 18 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 20 %; Calcium 28 %; Iron 22 % Exchanges