Quote to Note

Failure should be our teacher, not our undertaker. Failure is delay not defeat. It is a temporary detour, not a dead end.

- Denis Waitley

Recipe for You - Refreshing Summer Gazpacho

In the heat of summer, what's better to eat than a deliciously refreshing gazpacho? To make, read on...

Refreshing Summer Gazpacho

Ingredients:
2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting-color heirloom tomato for garnish
1 garlic clove, roughly chopped
1 large cucumber, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
1/3 cup parsley leaves
1/2 small red onion, roughly chopped
1 small jalapeño, seeded and roughly chopped
1 cup ice cubes
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt

Directions:
1. In a blender, combine 2 pounds tomatoes and garlic; puree until smooth. Transfer to a large bowl.
2. In the blender, combine cucumber, bell pepper, parsley, onion, jalapeño, and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture.
3. Stir in oil, vinegar, and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
4. Just before serving, cut remaining tomato into small dice. Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.

Quote to Note

Discipline is the habit of taking consistent action until one can perform with unconscious competence. Discipline weighs ounces but regret weighs tons.

- Jhoon Rhee

Quote to Note

Success is a state of mind. If you want success, start thinking of yourself as a success. ~ Joyce Brothers, Psychologist

What is...Sorbet?

With all this summer heat, I thought the best things to blog about are frozen treats! So what exactly is sorbet? Sorbet (pronounced "sor-bay") is a frozen dessert made from sweetened water flavored with fruit juice or puree, chocolate, wine, and/or liqueur. Although most sorbets are eaten as a dessert, they can also be served between courses as a palate refresher.

Sorbet comes from the French word meaning "sherbet." However, sorbets differ from traditional American sherbets because they do not contain any dairy products. Sorbets are almost identical to the Italian treat called granita, which is also made from fruit puree and water.

Recipe for You - Grilled Herb Salmon

This recipe is perfect for your next summer BBQ get together!

Grilled Herb Salmon

Ingredients
1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons packed golden brown sugar
3 tablespoons Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 4-pound side of salmon with skin
Olive oil

Directions
1. Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
2. Spray grill rack with nonstick spray. Prepare barbecue at medium-high heat.
3. Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon.
4. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.

Yield: 8 servings

Grilling Tips & Tricks

Summer is the season where everyone seems to be barbecuing and grilling food. Here are a few tips and tricks to make your next BBQ a hit!

1. A secret to tender, moist, and tasty meat and fish is the cut you choose. The best cut for grilling steaks is a full one inch thick. Fish fillets should be cut from 1 to 1 1/2 inches thick - anything thinner will dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick.

2. When using charcoal, douse the coals with the least amount of starter fluid as possible to light the fire. If starter fluid is unavailable, salad oil is a great substitution!

3. Whenever barbecuing, use tongs to turn the meat. Using a fork punches holes in the meat and allows the natural juices to escape, causing the meat to lose flavor and become chewy.

Food Safety - Marinades

One of the most important safety tips to remember when working in the kitchen is to prevent cross contamination. This occurs when bacteria is transferred from one object to another. Failing to prevent this can be harmful to humans and may result in a foodborne illness.

Reusing a marinade can cause cross contamination because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly for use as a basting liquid or as part of a sauce for the meat.

Recipe for You - Marinades

Here are three simple marinades to try on your favorite proteins...

Beef/pork:
½ cup red wine vinegar
3 tablespoons cooking oil
1 tablespoon Dijon mustard
3 minced garlic cloves
1 teaspoon Italian seasoning
½ teaspoon course black pepper

Chicken:
¼ cup cooking oil
¾ cup dry white wine
1 clove minced garlic
1 finely chopped onion
¼ teaspoon celery salt
salt and course black pepper to taste

Fish:
1 fresh jalapeño pepper, seeded & minced
3 cloves minced garlic
1 tablespoon ginger
¼ cup lemon juice
½ cup dry white wine
½ teaspoon sugar
¼ cup cooking oil

Whisk together ingredients and marinate for at least two hours.

Cooking Tip - Marinades

Marinades are a great way to add flavor to meats as well as reduce their cooking time. A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.

There are several important points to remember when using a marinade:

1. The marinade should completely cover the meat
2. Always marinate meat in the refrigerator
3. Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
4. Twelve hours of marinating will reduce the cooking time by 30 to 35%

Recipe for You - Nectarine Salsa

Nectarine Salsa

Ingredients:
3/4 lb diced yellow nectarines (peel on)
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoon chopped red onion
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Directions:
Dice nectarines and transfer diced fruit to a non-metal bowl. Add lemon juice and toss with onion, cilantro, and cumin. Season with up to 1/4 tsp. salt and a pinch of cayenne.

Tastes great as a garnish or with fish!

Produce Lesson - Nectarine

Nectarines come from the peach family, both of which are types of stone fruits. A stone fruit, or drupe, is classified as a fleshy fruit usually having a single hard stone (pit) that encloses a seed. Most stone fruits are harvested in the summer between May and August. Unlike peaches, nectarines have a smooth, fuzz-less skin and can have white or yellow flesh. When ripe, nectarines have a much creamier and sweeter flavor than most peaches do. Contrary to many beliefs, nectarines are not a cross between a peach and a plum.

Fire

The most powerful weapon on earth
is the human soul on fire.

~Ferdinand Foch