KeepRecipes.com Teams up with Chefs to Raise Money for Japan

The size of a natural disaster is often directly proportional to the fund-raising efforts that follow.  One of the many charitable efforts that have emerged following the earthquake, tsunami and nuclear disaster in Japan is the brain child of Keep Recipes.com.  In this effort, all-star chefs have teamed up with KeepRecipes.com in an innovative way to raise money for the American Red Cross efforts in Japan

The effort, called KeepRecipes for Recovery, launched last week.  Chefs like Masahura Morimoto, Mark Bittman, Anita Lo, Eric Gower, Marc Spitzers and others are offering their signature dishes for the cause.  The program is a way to combine the culinary traditions of Japan with a way to give back to a nation in dire need.  By preparing one of these all-star recipes one cannot help but feel a connection to the Japanese culture.

The cookbook will be available as a digital download for donations of $10 or more.  KeepRecipes will donate 86 cents for every dollar directly to the American Red Cross.

The recipes run the gamut from traditional to the more eccentric. Regardless of your personal taste or culinary talents, the project’s primary goal is raising money for the relief effort. KeepRecipes has managed to not only create a platform to raise funds but also a digital connection to the people and the culture it’s trying to help.

This unique cookbook includes 21 recipes including Japanese classics, fusions, haute cuisine and more. From Braised Black Cod to Miso Ramen to Japanese Tai Snapper Taco, you'll get a great selection of recipes for your donation. Your donation will also get you a free membership with KeepRecipes, the "iTunes for Recipes".

Your support will enable the Red Cross to provide shelter, food, emotional support, and other assistance to victims of the disaster.

With more than 530,000 citizens relocated, 73,000 homes destroyed, and a death toll that now tops 11,000, the estimate for reconstruction is expected to top $300 billion and take over five years. 

 Learn more about how you can help:  KeepRecipes.com

Eva Longoria Releases Cookbook: "Eva's Kitchen"

Eva Longoria recently released a cookbook.  I didn’t see that one coming.  What’s next, Jenn Sterger’s book on gardening? I hate to make fun, but stick to what you are good at.  She identifies herself as a “natural cooker”.  “Cooker?”  I thought she was an “actorer”.

The cookbook is titled "Eva's Kitchen: Cooking with Love for Family and Friends."

Eva claims that the book was hard to write because she felt bossy telling readers how much cheese or salt to use.  Really?  Isn’t that the idea of a cookbook?  Most “cookers” using a recipe expect to be told exactly how much of what to use – that’s what a recipe is for – that’s the definition of a recipe.  Jeesh.

Nevertheless, she seems like a genuinely nice person, so I hate to make fun.  In her defense, she is no stranger to culinary pursuits.  She is the owner of two very successful, upscale restaurants:  Beso, Hollywood, and Beso, Las Vegas.

Her recipes do in fact look very approachable for the average cook. They incorporate easy-to-find, fresh, quality food options. 

Here are some examples:

Grilled Shrimp on Arugula

Asparagus with Grey Moss Inn White French Dressing

Enchilada Rojas

 Flank Steak with Lime Marinade

Chunky Guacamole with Serrano Peppers

Aunt Elsa's Devil's Food Cake
Mint Lemonade

Eva Longoria is not the pioneer of the celebrity cookbook genre.  In recent weeks, Gwyneth Paltrow, Alicia Silverstein, Tricia Yearwood and Sheryl Crow all have transcribed their culinary skills onto paper to share their recipes with the masses.  What’s next on the shared-skills list of celebrity publishing?  Knitting?

 

Rediscovering the Hot Dog

The hot dog is an under-appreciated food icon.  Sure it’s recognized on ball fields across the country and is as American as apple pie, but it rarely gets front page coverage in the food media.

With families juggling busy schedules and tightening food budgets, the hot dog is a good go-to option.  But don’t just slap a boiled dog on a cold, dry bun.  Here as some delicious topping ideas:

Nacho Hot Dog:  guacamole, salsa, melted cheese

New York Park Hot Dog:  sauerkraut, onions, brown mustard

Coney Island Hot Dog:  chili, mustard, onions

Carolina Slaw Hot Dog:  coleslaw, mustard, onions

Cincinnati Cheese Hot Dog: mounds of cheddar cheese, onions

Chicago Hot Dog:  mustard, relish, onions, 2 tomato wedges, 2 pickle spears, banana peppers, dash of celery salt

New Jersey Breakfast Hot Dog:  bacon-wrapped hot dog, fried egg and melted cheese

Kansas City Hot Dog:  hot dog wrapped in swiss cheese, sauerkraut

Seattle Style Hot Dog:  cream cheese, scallions

New Jersey Italian Hot Dog:  potato wedges, sautéed peppers and onions

Chile Hot Dog: avocado, tomato, mayonnaise, sauerkraut-optional

Arizona Sonaran Hot Dog:  bacon-wrapped hot dog, tomatoes, cheese, onions, salsa, beans, mayo, ketchup and mustard

The hot dog is not a pedestrian food item anymore as evidenced by the success of Pinks, a Hollywood legend, serving specialty hot dogs since 1939.  Celebrity diners at Pinks run the gamut from Snoop Dog to Martha Stewart; Arnold Swarrzenegger to Bobby Flay.  Its walls are covered with over 200 celebrity signed photos and its menu contains over 21 varieties of hot dogs.

Here are two of Pink’s unique hot dog menu items:

Bacon Burrito Hot Dog:
Big flour tortilla wrapped around 2 hot dogs,
2 slices of cheese, 3 slices of bacon, chili & onions

Pastrami Burrito Hot Dog

Big flour tortilla wrapped around 2 hot dogs, grilled pastrami, swiss cheese, chili & onions

 

Other hot dog hot spots across America include Nathans of Brooklyn, New York; The Varsity of Atlanta, Georgia; Superdawg of Chicago, Illinois; Hot Doug’s of Chicago, Illinois; Jimmy Buff’s of Newark, New Jersey; and Franktitude of Miami, Florida.

Go Dog! 

Lester Holt's Peanut Butter Sandwich

Lester Holt made a terrific peanut butter sandwich this morning during a competition on The Today Show.  It went something like this:

Lester Holt’s Peanut Butter Sandwich:

Flat Bread

Spread it with peanut butter

Sprinkle with crumbled bacon

Drizzle with honey

Sprinkle with chopped pickles

Top with crushed potato chips

This segment got me thinking about the simple pleasure of peanut butter.  This protein/fat spread should be a staple in every household.  I make, on average, 12 peanut butter and jelly sandwiches each week for lunch for my kids.

Here are the stats:

Two tablespoons has 180 calories, 16 grams of fat and 8 grams of protein

While it’s not a low fat/calorie diet option, it still has a place in your diet as part of a quick energy-boosting snack or lunch.  Use crackers or bread that is low in calories and you’ll be in good shape.

Ideas for using peanut butter:

Spread in the canal of fresh, raw celery stalks

Cut a banana in half length-wise, spread with peanut butter

Peanut butter and any flavor jelly on crackers, bread, pita, etc…

Peanut butter and marshmallow spread on bread, pita, etc…

Spread peanut butter on top of a granola bar for added energy

Scoop it into a spoon and it eat like a lollipop!

As the Wife of a Sports Fan

My husband is always considerate enough to announce in advance that he will be particularly useless to me when the Masters golf tournament is being aired.  This means from Thursday night through this Sunday he can be found sitting in his Lazy Boy in front of his 58-inch widescreen with remote in hand staring at the beautiful course in Augusta, and getting lost in the game.   

There are brief breaks which include updating me on whose on the leader board and who used which club on which hole and ended up in which hazard, only to amaze the hushed crowd by birdying the hole.  Breathtaking!

Why is it that men make sitting on their butts watching hours of sports sound like an activity?  My husband can even make it sound like a chore:  “Oh, there’s way too much to watch this weekend, the O’s are playing, the Masters is on and HBO is airing that Civil War series again – it’s exhausting.” Should I mention that his daughters have a softball tournament too?

He speaks of the golfers like they are old poker buddies: Rory, Angel, Tiger, Hunter, Bubba, Luke.  Or are these baseball players? I just can’t keep up.

Although the Masters is an upscale setting for sure, we don’t do upscale meals on the weekends.  Our weekend meals are casual, and can be eaten easily from one’s lap while sitting in a Lazy Boy watching sports.

Here’s an easy favorite:

Meatball Sub Casserole

1 lb. ground beef
2 eggs, beaten
½ tsp dried mustard
½ cup chili sauce (ketchup is a fine substitution)
¼ cup bread crumbs
salt and pepper
1 loaf Italian bread cut into 1 inch cubes
1 8oz package cream cheese, softened
½ cup mayonnaise
½ teaspoon dried oregano
½ teaspoon dried parsley
3 cups mozzarella cheese, grated
28 oz. jar of spaghetti sauce
1 cup water

1. Preheat oven to 350. Toss the meatball ingredients together with your hands and roll into ¾ inch balls.  Bake at 350 degrees for 15 minutes. Once they are cool, cut them in half. (OR skip this step and use prepared, frozen meatballs – I won’t tell)
2. Spray a 13x9 baking dish with cooking spray.  Arrange the bread cubes along the bottom, completely covering it (you may not need all the bread)
3. Combine the cream cheese, mayonnaise, oregano, parsley and pepper, and spread over top of the bread cubes.  Sprinkle with 1 cup of the shredded mozzarella.
4. In a separate bowl combine the halved meatballs, spaghetti sauce and water.  Pour over cheese mixture and sprinkle with remaining mozzarella.
5. Bake uncovered for 30 minutes in the 350 oven.