debbi alter: Connecting With Family Over Food and Drink

My sisters and I started a cooking club; it?s one of the worst organized clubs I?ve ever belonged to. We don?t meet regularly and we often bail out at the last minute. But it?s our cooking club nonetheless and we have loads of fun.

The concept behind the club is to prepare meals and recipes we have never tasted or made before. We can get recipes from magazines, cookbooks, friends or some of our favorite food shows.

So when one of my sisters had watched an episode of Down Home with the Neely?s. One of the dishes featured was, ?Get Yo man chicken.? My sister explained to us how the Neely?s raved about this chicken dish. With all the moaning and groaning that was going on in the Neely?s kitchen she thought this dish would be fabulous and definitely worth trying.

Now with this particular sister she likes to do a little research first. So she logged onto the Food Network website and began her search. Within in minutes see found the Neely?s page and the recipe for the ?Get Yo man Chicken.?

Simone likes to peruse the recipes and read the reviews given by other viewers that have prepared the meal themselves. The reviews were stellar so ?Get yo man chicken? was going to be featured at our next meal.

We decided to meet on a Saturday evening to sample this savoir faire. I?m sorry to say The Neely?s ?Get Yo man chicken? was a total miss.

Listen in on a few responses from that evening:

?Are you sure you followed the recipe??
?Yes.?
?Did you leave out any ingredients??
?No.?
?Are you sure??
?Yes I?m sure.?
?So how do you like it??
?It?s um edible??
?Now, what man are you supposed to get with this chicken??
?I think this is, ?Man get away from me chicken.?

And it went on and on but we laughed and had a wonderful time. We watched a movie, drank and talked till we couldn?t talk anymore. Needless to say, thumbs way down to the Neely?s ?Get Yo man chicken.?

I have watched their show and thought that their food would be quite tasty. I?m shocked that this chicken dish wasn?t as good as we thought it would be. But it doesn?t stop me and my sisters from sticking our necks out there and trying another unknown recipe.

I definitely give a thumbs way up to spending quality time with my sisters.

Until Next Time Bon Ap?tit!

Low in fat, try a healthy pasta recipe that will not weigh you down. Thisvideo is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She?ll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!
Video Rating: 4 / 5

Alton shuffles into the kitchen to make a breakfast treat: French toast. Thisvideo is part of Good Eats show hosted by Alton Brown . SHOW DESCRIPTION op culture, comedy, and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he?ll bring you food in its finest and funniest form.
Video Rating: 4 / 5

Question by : I would like the Food Network recipe for S?mores Brownies?
For some reason I have not been able to access Food Networks web page. I want that dang brownie recipe! lol Can you post it for me?

Best answer:

Answer by lil momma
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: about 12 (2-inch) squares

Know better? Leave your own answer in the comments!

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New Orleans, LA (PRWEB) August 16, 2012

Chef Gregory Gourdet of Departure Restaurant in Portland, OR took first place at the ninth annual Great American Seafood Cook-Off in New Orleans on August 11. His dish of slow cooked Oregon Chinook Salmon featuring Butter Clams, Bacon Dashi, Porcini, Roasted Heirloom Tomato and Crispy Sea Greens impressed a discriminating panel of judges and earned him the title of King of American Seafood.

The event, sponsored by the National Oceanic Atmospheric Administration (NOAA) and presented by the Louisiana Seafood Promotion & Marketing Board, is known for pitting up-and-coming chefs against recognized culinary greats from throughout the United States. The chefs were asked to create unique dishes with domestic seafood, and utilize fish thats native to their home states whenever possible. Prior winners include John Currence of City Grocery in Oxford, MS and John Besh of Restaurant August in New Orleans.

This year we had more chefs participate than ever before, raising the competition to a whole new level, said Ewell Smith, executive producer of the Cook-Off and executive director of the Louisiana Seafood Promotion & Marketing Board. Chef Gourdet secured an extraordinary win and were proud to have him join previous winners in serving as an ambassador for domestic and sustainable seafood.

The 2011 King of American Seafood, Chef Jim Smith of the Alabama Governors Mansion crowned Chef Gourdet during the official awards presentation. Chef Keith Frentz of LOLA in Covington, LA earned second prize with a dish of Louisiana Black Drum and Gulf Shrimp, while Chef Jack Gilmore of Jack Allens Kitchen in Austin, TX took home third prize with his Head-to-Tail Gulf Shrimp Fritter.

NOAAs Fisheries Service is the annual events chief sponsor and uses the cook-off to highlight to American seafood consumers the agencys commitment to a healthy marine environment and improving the nations domestic seafood supply.

NOAA has been involved from the start, and I am thrilled to see the event become bigger and bigger each year, said Sam Rauch, Acting Assistant Administrator for NOAA Fisheries, a long-time supporter of the Great American Seafood Cook-Off. The event has been highly effective in raising awareness of the value of our domestic fisheries, and it displays the skills of our countrys most talented seafood chefs.

Sig Hansen, one of the featured captains on Discovery Channels Deadliest Catch, co-hosted the 2012 Great American Seafood Cook Off along with Chef Cory Bahr of Restaurant Cotton, who is also a recent winner of Food Networks Chopped, and Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board.

Judges of the 2012 competition were: Chef Joho of Everest and Paris Club in Chicago, Brasserie Jo in Boston and Eiffel Tower in Las Vegas; Chef Johnny Nunn, executive chef of Brasserie Montmartre in Portland, OR; Liz Grossman, managing editor of Plate Magazine; Ron Ruggless, Bureau Chief at Nations Restaurant News; Vicki Wellington, vice president and publisher of Food Network Magazine; and Sam Rauch, Assistant Administrator for Fisheries at the National Oceanic and Atmospheric Administration (NOAA).

Earlier this year, organizers of The Great American Seafood Cook-Off encouraged states to hold a qualifying round or appoint a chef to compete in the event. There were chefs representing 16 states such as: Alaska, Alabama, Florida, Hawaii, Kansas, Kentucky, Louisiana, Maine, Mississippi, New Jersey, North Carolina, Oregon, Pennsylvania, South Carolina, Tennessee, and Texas.

Previous winners of the Great American Seafood Cook-Off include:

2011 Jim Smith, Alabama Governors Mansion

2010 Dean Max, 3030 Ocean, Ft. Lauderdale, FL

2009 Tory McPhail, Commanders Palace, New Orleans, LA

2008 John Currence, City Grocery, Oxford, MS

2007 Tim Thomas, Ocean Forest Golf Club, Sea Island, GA

2006 Justin Timineri, Florida Dept. of Agriculture and Consumer Services

2005 Randy Evans, Brennans of Houston, Houston, TX

2004 John Besh, Restaurant August, New Orleans, LA

More information and winning recipes will be available at http://www.GreatAmericanSeafoodCookoff.com

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debbi alter

Saturday, August 25, 2012

Connecting With Family Over Food and Drink

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