If you want to understand the wide world of blue cheese, start by getting to know these four classic, flavor-forward styles.

IF YOU SEE SOMETHING labelled simply “blue cheese,” don’t trust it. Just think: If someone handed you a sandwich filled with “meat,” or your glass were poured high with “alcohol,” you’d recognize you were in trouble. Anonymous blue cheese isn’t so different.

Blue cheeses are indeed one big family—with a few uniting traits and idiosyncrasies, just like yours—but Fourme d’Ambert is not Maytag is not Picon. All do share the namesake blue (or green or indigo) streaks running through the curd. This colorful web is actually edible mold (typically Penicillium roqueforti), and it’s what gives the cheeses their signature mineral funk.

The world over, the myths surrounding blue cheeses’ origins have a similar ring. A careless shepherd forgets his fresh cheese sandwich in a cave. Or a distracted cheesemaker leaves in a hurry to meet his lover, neglecting an uncovered vat for too long. All come back to find their folly transformed into something surprising and delicious.

“Blue cheeses can be anything from buttery and soft in character to stinging, hard-edged and metallic.”

These days the process usually goes like this: Curds are gathered up into a large wheel, exposed to mold in a controlled fashion, and left to age in a cave or similarly dank and drafty environment for anywhere from a few weeks to a few years. Most are poked with needles to circulate oxygen through the cheese, which feeds and encourages more blue mold snaking through the curd.

As long as humans have tended cows, goats or sheep, cheese has been a natural byproduct, a way of preserving milk in its “leap toward immortality,” as the essayist Clifton Fadiman once said. But a blue cheese speaks particularly clearly of its home: the flock and its feed, the local caves and the invisible molds hanging in the air. Its terroir makes it what it is.

Because of this, blues can be anything from buttery and soft to stinging, hard-edged and metallic. So at the cheese counter, how do you know what you’re getting into? Start with a refresher course in four classic, widely available styles: French Roquefort, English Stilton, Italian Gorgonzola and Spanish Cabrales. All are protected to varying degrees by EU law, so they are still crafted in much the same way they have been for centuries. American blues, too, come in dozens of delicious styles made everywhere from Oregon to Vermont, but a better understanding of these begins with a survey of their old-world forebears.

According to Steven Jenkins, cheesemonger at New York’s Fairway Markets and author of the iconic “Cheese Primer,” “The Big Four are of unassailable quality, worthy of every accolade and certainly worthy of their prices.” Still, there are a few basic guidelines to keep in mind when purchasing and serving them (and most other cheeses, for that matter). Buy from a store that sells a lot of cheese, with high turnover—moldy or not, you want the fresh stuff. Always serve at room temperature; the flavors really come into their own when they escape the chill of the fridge. And store in wax paper or aluminum foil rather than plastic wrap, which will quickly suffocate the cheese. After all, one of the greatest things about these beautiful blues is that they are fully, pungently alive.

—Kristen Miglore

The Big Four

Below, a handy primer on what are widely considered the classic four blue cheeses. Take your pick, or sit down for a tasting of all four—in this order. You won’t want to return to the dainty nuances of Roquefort after fiery Cabrales has had its way with you.

1. ROQUEFORT

This raw sheep’s milk cheese is made in the caves of Mont Combalou, in southern France, using a formula that was legally codified over 300 years ago, long before modern AOC designations—the regulations defining where and how a cheese must be made in order to bear its name—came to exist. Its green pock marks, and perhaps its delicate flavor, have inspired the description persillée or “parsleyed.” Don’t choose this one for a heavy-handed steakhouse-style salad dressing. Instead, Jenkins suggests serving it alongside some lightly dressed greens, or with a glass of Sauternes.

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SEPARATED FROM THE REST of Spain by high mountains, Galicia was, until a few decades ago, entirely isolated and the country’s poorest region. The only way out of poverty was emigration. That is why Galician empanadas—square pieces cut from a large, crusty pie—are among the most widespread snacks all over Spain and as far away as Brazil, Mexico, Argentina, Venezuela and Cuba, where Galician emigrants opened restaurants and bars. Elsewhere the small turnover-type versions, empanadillas, have become common, but in Galicia it is the large pie that can be seen in all the bakeries. It is cut into portion-size squares so you can see the crumbly pastry and rich filling and catch a whiff of delicate aromas.

Empanadas come with a variety of fillings based on meat or seafood. A tuna filling is especially popular. Light and flavorful, it is ideal warm-weather food.

My favorite tuna empanada recipe was given to me by Angelita García de Paredes Barreda, an 85-year-old nun who lives in Seville and comes from an illustrious military family. Many of her recipes were passed down by her relatives, and some were obtained in convents from other nuns who came from different regions.

Angelita’s dough is different from ordinary pie crusts in that it is made with olive oil rather than with butter or lard, and with white wine (or hard cider) rather than water. When I first tried it I remembered the words an elderly Jewish lady in Istanbul, whose ancestors had come from Spain, had used to describe the dough for her tapada (it means “with a lid”—that is what Sephardic Jews call an empanada). “You know when there is enough flour when the dough feels like your earlobe,” she had said.

Angelita’s pastry has no shortage of flavor and it melts in the mouth. The olive-oil-based dough is particularly easy to roll out: You do not need to dust the surface or the rolling pin with flour and it does not stick. Start from the center and work your way out in all directions.

——

Angelita’s Empanada

Serves: 6-8

FOR THE PASTRY

1 large egg

1 teaspoon baking soda

½ cup olive oil

½ cup dry white wine or hard cider

½ teaspoon salt

About 2¼ cups all-purpose flour

1 egg, separated

FOR THE FILLING

1 large onion, chopped

1 red bell pepper, cored, seeded and cut into small pieces

2 tablespoons olive oil

1 (14-ounce) can chopped tomatoes

1 teaspoon sugar

Salt, to taste

About 14 ounces canned tuna in oil, drained and flaked

20-24 black olives, such as Kalamata, pitted and chopped

2 hard-boiled eggs, chopped

What To Do

1. Preheat oven to 350 degrees. Make the pastry: Beat egg lightly with a fork in a large bowl. Beat in baking soda, oil, wine and salt. Gradually work in enough flour to make a soft, malleable dough, stirring it in with a fork to begin with, then working it in with your hands. Roll dough into a ball, wrap it in plastic wrap and let it rest at room temperature for an hour.

2. For the filling, fry onion and bell pepper in oil in a large skillet, stirring often, until soft. Add tomatoes, sugar and a little salt and cook over medium heat until sauce is jammy, about 15 minutes. Stir in tuna, olives and chopped eggs.

3. Grease a pie pan about 11 inches in diameter with oil. Divide dough into 2 pieces, one slightly less than twice as big as the other. Roll out the larger piece (keep the remaining dough in plastic wrap) on a smooth work surface—do not flour the surface or the rolling pin; the dough will not stick, because it is oil-based. Roll it out so that it is large enough to come over the edges of the pan, and carefully transfer dough to the pan by rolling it up onto the rolling pin, then unrolling it gently into the pan. Without stretching the dough, ease it into the corners. Trim the edges to a ½-inch border. Lightly beat egg white, and brush it all over the dough. Bake 10 minutes, then let cool.

4. Spread filling evenly in pie shell. Roll out remaining dough to a large circle and lay it carefully on top of filling so that it covers the edges of the bottom crust. Brush with egg yolk mixed with 1 teaspoon water. Bake until crust is lightly browned, 35-40 minutes. It is good hot or cold.

—From Ms. Roden’s “The Food of Spain” (Ecco, 2001)

Chef Harrison Keevil of Brookville Restaurant in Charlottesville, Va. shared this recipe.

“This soup changes from bite to bite. It goes from sweet to savory and back,” he said. Strawberries are the main ingredient, so use the best ones you can find.

Hands-On Time: 20 minutes 

Total Time: 1 hour 15 minutes 

Serves: 4 to 6 as an appetizer

Ingredients

• 1½ pounds (about 5 cups) strawberries, hulled
• ¼ cup good-quality white-wine vinegar
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• ¼ cup lightly packed mint leaves, cut into chiffonade
• Crème fraîche, for garnish

What To Do

1. Combine strawberries, vinegar, sugar and salt in a bowl. Refrigerate and let macerate 1 hour, stirring every 15 minutes or so.

2. Purée strawberries, vinegar, sugar and salt in a blender. Strain if desired for a seedless soup, but it isn’t necessary.

3. Serve garnished with mint and a dollop of crème fraîche.

….because cardiologists need to make a living too!

This is a fabulously simple, hearty, quick, delicious dish that you should feel thoroughly guilty about as you go for your third helping.  It’s got everything to make your taste buds say YES! and your heart to say NO!!!!

The best way to prepare this dish is to take large baked potatoes that were previously cooked, put in the refrigerator so they’re cold.

Take three large baked potatoes, and smash/cut into irregular chunks.  Put into super hot skillet, preferably a black skillet.  The skillet should have been coated with olive oil that is also sizzling hot.

Put the potatoes in, cover, and let fry so they are crispy on bottom.  Every 3-5 minutes, toss so as to crisp in other areas.  Add salt and pepper for seasoning.

Then add a quarter of cube of butter, let melt, as you are flipping the potatoes.

Meanwhile, there’s more fun in your other black skillet.  This one is frying up generous amounts of thick-cut apple smoked bacon.  Cook up 6 - 10 strips.  Let your conscience be your guide as to quantity.  You might just say 10 - Hail Mary’s and make it 12.

Back at the ranch, add a half pound of grated sharp cheddar cheese to the potatoes, cover pan, and reduce heat to low.

Toppings:

• six to eight stalks of scallions
• sour cream - quantity - your choice
• chopped jalapenos - Ole
• hot sauce - go for it
• avocado - why not
• diced tomatoes - two or three whole tomatoes

Be sure to set aside $300 for extra time you’ll need to spend with your private trainer.

Enjoy!!

Berry Season 101

You can get good-quality berries in most markets now through the end of summer—and raspberries and blackberries last into the fall. But each berry has a slightly different peak season: Strawberries and blueberries are approaching their peaks right now, while blackberries and raspberries are at their very best later in the summer, around August.

___________

Sticky Blackberry Barbecued Pork Ribs

The smallest and most tender pork rib, baby back ribs cook relatively quickly. This jammy, sweet glaze tastes best when you season the finished ribs generously with salt.

Hands-On Time: 1 hour 15 minutes Total Time: 3½ hours

Serves: 4

Justin Walker for The Wall Street Journal, Food Styling by Karen Evans, Prop Styling by DSM

Ingredients

• 2 racks baby back pork ribs (about 2-2½ pounds each)
• 2 tablespoons kosher salt, plus more to taste
• 2 tablespoons black pepper
• 1 tablespoon hot smoked paprika
• 1¼ cups honey
• ¾ pound (about 2½ cups) blackberries
• ½ cup blackberry preserves
• ¼ cup maple syrup
• 3 tablespoons bourbon (or whiskey)
• 3 tablespoons balsamic vinegar
• 1 tablespoon plus 2 teaspoons red-pepper flakes

What To Do

1. Flip one rib rack over and insert the tip of a butter knife under tough membrane that covers back of rack. Wiggle knife to loosen membrane. Grab membrane with a paper towel and pull it off. Repeat with remaining rack.

2. At least 1 hour before cooking, mix 1 tablespoon salt, 1 tablespoon pepper and smoked paprika in a small bowl. Season ribs very generously on all sides with spice mixture. Let ribs come to room temperature, about 1 hour.

3. Meanwhile, set up a grill to cook with indirect heat: For a charcoal grill, light charcoal using a chimney starter. When coals have started to ash over on top, pour them all onto one side of lower grate. This creates a hot zone and a cooler zone. If using a gas grill, light burners on one side of grill, leaving others off to create a hot zone and a cooler zone. Or preheat an oven to 350 degrees to cook ribs indoors.

4. Place ribs meaty-side up on cooler side of the grill and close lid. (Make sure vents are partly open.) Or put ribs in a roasting pan and place in oven. Cook ribs 1 hour. If using a charcoal grill, light more charcoal briquettes in chimney starter and pour on top of coals to replenish the fire. Flip ribs meaty-side down. Cook until tender, 45 minutes to 1 hour.

5. Meanwhile, make blackberry glaze: In a blender, purée honey, blackberries, preserves, maple syrup, bourbon, vinegar, red-pepper flakes and remaining salt and pepper. Scrape into a saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook about 15 minutes, stirring frequently, until reduced and syrupy.

6. Flip ribs meaty-side up, brush generously with glaze and close the lid. Cook 1 minute. Brush meaty side with glaze again. Move ribs to hot side of grill and flip over. Brush underside of racks with glaze. Close lid. Cook 1 minute or until glazed and caramelized on both sides. If cooking inside, brush ribs with glaze and place under broiler until glazed and caramelized, 1-2 minutes. Season generously with salt and let rest 10 minutes before serving.

This time of year, berries abound, and you can only bake so many pies. Luckily the diminutive fruits pack enough pluck and flavor to lend complexity to a main course. If the idea of using berries in savory dishes gives you flashbacks to 1980s-style raspberry vinaigrette, buck up. The recipes offered here, like blackberry pork ribs and halibut with raspberry relish, feature assertive meats and big spicy, salty and tart flavors.

The use of fruit in main dishes goes way back—even further than the ’80s. Paul Freedman, professor of history at Yale University and author of “Out of the East: Spices and the Medieval Imagination,” said that the use of fruit, sugar and sweet spices in main dishes was fashionable in Europe during the Middle Ages and into the Renaissance, when concoctions like sour cherry pie with cheese and eggs as well as chicken with pomegranate weren’t uncommon. The 18th century saw the rise of a new culinary style that separated the sweet from the savory. The focus of sauces shifted to intensifying the flavor of the meat with onions and broth reductions, rather than layering it with fruits and spices. “The spicy and sweet flavorings were replaced by a greater attention to the ingredients, and a preference for herbs over spices,” Mr. Freedman said.

Yet for those of us who love sweet and savory combinations, berries are a natural way to achieve that sweet-salty twinning. No one knows this better than food writer Janie Hibler, author of “The Berry Bible.” As an Oregonian, she lives in one of the country’s major berry-growing regions. She says that the key to cooking with berries is understanding how a particular berry’s sweetness and acidity will balance with the other ingredients in a dish. “I was very skeptical of fish with berries,” she said. “But you just need to recognize which berries have higher acidity. Acidic berries like gooseberries go best with fatty fish like mackerel. Halibut is not as fatty, so sweeter berries like strawberries or raspberries work really well.”

Ms. Hibler notes you should always taste your berries before starting to cook with them. If they’re super-sweet, just add a little extra lemon juice or vinegar to the dish. Remember, the recipes here are just the beginning—play around with the idea all you want. Nobody’s saying you can’t have berries for dessert, too.

____________

Blueberry and Cucumber Salad With Feta

This salad’s refreshing crunch is perfect in hot weather. Blueberries can be milder and less acidic than other berries, so they mellow the salty feta and sharp-tasting mint.

Total Time: 30 minutes

Serves: 4 to 6 as an appetizer

Justin Walker for The Wall Street Journal, Food Styling by Karen Evans, Prop Styling by DSM

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white-wine vinegar
• 1 teaspoon honey
• Kosher salt, to taste
• Black pepper, to taste
• 3 heaping cups blueberries
• 2 hothouse cucumbers, peeled and seeds scraped out, cut into 1-inch pieces on a diagonal
• 3 scallions, thinly sliced
• 1 cup crumbled feta
• 1 heart of romaine, chopped
• 2 lightly packed cups mint leaves

What To Do

In a small bowl, whisk together oil, vinegar, honey and salt and pepper. Combine blueberries, cucumbers, scallions, feta, romaine and mint in a large serving bowl. Toss with dressing. Add more salt and pepper, to taste.

OK, I admit it.  I’m obsessed with my new meat grinder and I’m now a passenger with the Mad Hatter’s grinding device.

Adventure?  Or road trip with insanity?  That question, partially, will be answered tonight when we know about the results of a strange concoction that forever more will be known as “God Help Me Meatloaf”.

I’m also in danger of self rejecting myself as an 18/8 Man.  Would an 18/8 Man really conduct an experiment that is so wrought with strangeness and, well…pot luck?

OK – so what is this culinary chemistry act that fills me with such trepidation?

Below is the first act to this two act play.  I don’t yet know the outcome:

ACT ONE

I grind up about three pounds of pork loin and pork shoulder (the pork shoulder is so there is some extra fat, or else the meat is too lean for cooking).  I’m thinking that the ground pork will be turned into pork patties (we tried ground sirloin beef patties last week…phenomenal).

After grinding away, Chief Chef, aka wife, asks me with that ‘what the heck are you thinking of?’ voice, “what do you plan to do with the ground pork??”

Timid Chef - I respond with a defensive bounce in my voice…”pork patties.”

Chief Chef “Noooooooooo, won’t turn out well.  You need to turn it into meatloaf.” 

Timid Chef “Ok, I respond” and start to form meatloaf balls.

Chief Chef - “No, you’re not thinking…meatloaf needs lots of stuff to give it flavor.” 

Timid Chef - “Ok, why don’t you chop up fresh, de-seeded jalapeno, fresh oregano from the garden, scallions, and onions?”

Chief Chef chops away.  After everything is chopped, I proceed to mix, ready to form into  a meatloaf ball.

Chief Chef – “You’re not ready.  Meatloaf needs other meats to give it more flavor and texture.”

Passive Aggressive Timid Chef – “Whatever you say” – I’m now forming a quiet subplot to show Chief Chef who’s the real boss.

I proceed to grind up yesterdays grilled sirloin steak.  Then add minced spicy chicken left over from Thai restaurant.  Then add three Italian sausage links.  Then take a quarter of a loaf of three day old drying homemade bread.  The bread being the ultimate act of passive aggression…’because I feel like it.”  The bread as it grinds spews out of the machine like an insidious onslaught of asbestos.

I’m no longer consulting with Chief Chef.  I simply mix everything together into a meatloaf ball, put in preheated oven at 400 degrees…and pray.

Chief Chef – “Set for one hour.”

I set the timer for 40 minutes.  Chief Chef always overcooks meatloaf.  I do not mention this fact.  Worried, Timid Chef lives in fear to second guess Chief Chef.

Chief Chef – “what else did you add?”

Worried Timid Chef – “some leftover meat”.  A half lie.  Then I pray some more.

ACT TWO

Ok, just out of the oven….what does it look like? What does it taste like?  Oh God, please do not let this day go down in 18/8 culinary infamy…

Discreetly, I cut into the meatloaf to make sure it is not over cooked.  It is perfect - moist and juicy in the middle; a dark patina of crust on the outside. 

I take a bite to test the results…very discreetly, and fully ready to toss the experiment into the garbage can.

“Oh my God”…are the first words that leap from my tongue.  “Wow….This is incredible… extraordinary.”

Chief Chef – tastes, giving me the all knowing culinary eye contact.  “Scottie…this is really, really good.  This is the best meat loaf I have ever tasted.”

“Scottie” …that’s a good sign that I’m being stroked in adoring approval…I think.

Anyway, for a moment, I can bask in culinary glory and puff my chest knowing that God Help Me Meatloaf can be proudly rebranded as OMG Meatloaf.

A culinary tale with a very happy ending.

Ready to start your morning with an enlightened spirit, rather than the feelings of a rude-awakening? We each may have our daily routines to jump-start every morning, but in any case if coffee is part of yours make sure to keep on reading to find out my secret to the best cup of coffee. Just the perfect way to feel alive, invigorated, and ready to plow through the rest of your day.

If you attempt to brew the best coffee you can make, don’t pretend it can be done with the ground beans you’ve had in your cupboard from over a month ago or with an instant coffee maker. Getting the right tools and best coffee beans may require additional effort on your part, but trust me, it will definitely be worth it.

What you’ll need:

-Quality Whole Beans

Good, fresh whole coffee beans will have the greatest effect on the taste of your coffee. While you may find decent and even quality beans at some of the better markets, I make a trip to a gourmet coffee shop, typically Peet’s,  and ask which are the freshest beans. At Peets, they are typically delivered to the stores every Friday.  But, they regularly get a special shipment of beans – such as the lovely Blue Batak.

Don’t be shy to elicit support from the baristas, as they will probably teach you more about coffee than anyone else ever will. The fresh roasted beans you choose should delight your senses and be smooth and well shaped. Don’t be afraid to squeeze the bag for a whiff of that, oh so stimulating aroma! (I even leave the beans in my car for a day, just to get all that aroma filling the air of my SUV as I make the day’s visits to my salons). Choosing the perfect beans for your taste may be as complex, or simple, as choosing your soul mate, but once you do it’s smooth-sailing from there. I personally like fresh Peets Columbian beans, which deliver a flavor that tends to be rich, robust, and with a lot of body, without being bitter or sour.

-Electric Coffee Grinder

Now that you have the perfect whole beans (or so you hope), you will need an electric grinder to grind them yourself every morning before making your coffee. By doing this the beans keep their flavor as contact to air is limited. I use a Braun electric grinder, which holds 2.5 oz of coffee beans. You can read the following article on the top coffee grinders if you need help which one best fits your needs: Top 8 Coffee Grinders.

You will need to experiment with the ratio of coffee beans to water, but in my case I have found that when I fill up my grinder cup to the brim with beans, then these will brew a full put of a medium French press. Also, you will want to grind them to a fine coarse grind (not too fine that if passes through the mesh plunger). Don’t be discouraged if the first grind isn’t perfect as this takes experimentation.

Moreover, since you went through the trouble of buying the freshest coffee beans, make sure to keep them this way by storing them in an airtight container.

-French Press

If you know something about coffee you probably know French presses have long been associated with the best brewing methods, as they allow more control throughout the process. The French press you will need depends on your coffee needs since you may be brewing a single cup or five for your entire family. Bodum French presses are always a great option as they perform well, come in a variety of sizes, and are durable and easy to clean.

Procedure:

Bring the water to a boil and let it sit for a second while you grind your beans and empty them into your French press. Pour in the hot water, then take a bamboo chopstick and stir for about 10 seconds, so all the grinds come in contact with the water. Put the press lid with plunger on top and let it sit for 2-3 minutes. The secret is to press down only enough to make one cup, which will include the foamy part of the brew and have the best taste for that special person. After that first cup you continue to press the plunger down to pour the other cups.

In my experience,  coffee will only keep its perfection for about 10-15 minutes after brewed and after that it starts to loose its magic quality.

Oh and don’t forget, you can serve her this perfect cup of coffee the morning after the devilishly seductive triple cooked pasta! – courtesy of The 18/8 Man.

I’m in heaven!

My wife and kids just gave me a father’s day present that I’ve been dreaming of for a long time…a Cuisinart Meat Grinder.

If you have never had freshly ground meat made into fresh burgers, taco meat, meat loaf, sausage, steak tartare…you are missing a small part of heaven.  Freshly ground meat – there is nothing finer. 

So, I just finished grinding about six pounds of top sirloin.  We got the sirloin on sale at Von’s for $3.99.  Part of the meat we’re freezing, the other part is going on the grill in an hour.  I’m still experimenting, so I left a fair amount of fat on the grind.  You need some fat for the meat on the barbecue so you’ll attract the flame to the meat and get a good searing to lock in flavor.

I even tasted some of the fresh lean sirloin as it came out of the grinder.  Wow!  Like delicious steak tartare.  Can’t wait to get some filet mignon – add a little lemon, parsley, some onions, and capers that apply liberally over freshly toasted baguette.   Yum.

I’m looking forward to having guests, or my kids’ college friends over.  Then grind their burgers on the spot.  Way cool.

See links below for YouTube video on the Cuisinart Meat Grinder and also a steak tartare recipe on video.

http://www.youtube.com/watch?v=vma6CxtEndM

http://www.youtube.com/watch?v=JNmW24I9r2Y

P.S. Check out my finished burgers made from the fresh grounded sirloin! Delicious…

Whether you are a wine connoisseur or a cheese lover—both of which get you additional brownie points in my book—reading the following article on pairing both of them will add some sophistication to your culinary art skills

– The 18/8 Man

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From my kitchen to yours, I bring you the delicacy of a pasta that is crispy, but at the same time tender; an explosion of flavor bathed in the glory of a fresh homemade bruschetta sauce. I hope it charms and entices you enough to cook it for yourself or to impress that special person in your life. Trust me, this recipe may be fairly simple, but it is all you need to bring some more sophistication and class to your cooking.

Ingredients (Serves 2-4)

• Box of quality pasta – Farfallone, a larger version of Farfalle pasta, or most commonly known as large bow-tie pasta.

o   Farfallone pasta was originated in Northern Italy and dates back to the 16^th century. Interestingly enough it was named after the Italian word for “butterfly” as it resembles butterfly wings. This decorative pasta form adds a nice elegant touch to our recipe.

o   High quality pasta will ensure better taste as it will hold the sauce uniformly and preserve its important ‘al dente’ texture. When choosing superior quality pasta, don’t blindly trust the packaging, but rather examine it closely and make sure it has a golden yellow color with uniform appearance and texture (no tiny specks). Lower quality pasta will have a darker brown color, dark shades, or lots of small specks in it. De Cecco or Voiello are probably one of the best brands you can find at your local supermarket. If those are not available choose one “Made in Italy” not necessarily “Imported from Italy”, nor trust the ones with Italian names, as these could actually be made somewhere else.

o   Always make sure to store your pasta in a cool, dry place. After opening the package always transfer to an airtight container to keep its quality.

• 1-1½ pound of fresh Italian parmesan cheese
• 2 Whole Shallots chopped
• 2 Whole Sweet White Onions chopped
• 1½-2 Whole Garlic minced
• 6 diced Roma tomatoes
• 10-20 leaves of fresh basil and similar quantity of parsley
• ½ cup of Olive Oil
• 2/3 cup medium quality balsamic vinegar
• 1 oz of high quality balsamic vinegar
• 4 tablespoons of sugar
• 1 teaspoon of salt
• 1 tablespoon of coarse ground pepper

Tools

• Large Black Iron Skillet or a large frying-pan

o   If you do not already own a black skillet definitely consider investing in one, or a couple, as they are one of the best cookware you can have and they last an eternity.  A black skillet will be made from cast iron and with time will develop a hard layer of grease or “seasoning” that will prevent the food from sticking and most importantly, it will add a unique flavor to it. Even better, there is no soap, cleaning or scrubbing involved, as usually everything slides off and you aim to leave a thin layer of greasy residue with every cooking. Other times, wiping it with a paper towel should do the trick. If you are intrigued by the secrets of black skillets then you will enjoy reading this.

• Stainless Cookware

o   All-Clad is one of the best cookware brands out there, however, if you are not much of a cooking enthusiast it may not be worth the expense. Cuisinart, Caphalon, or Rachel Ray Hard-Anodized cookware brands are also of good quality but available at a more affordable price if you are on a budget. You can read more on best-reviewed cookware here.

Procedure:

If you plan on succeeding while cooking this pasta you better be good at multitasking, as you will be juggling the following tasks simultaneously.

1. Prepare pasta “al dente”

The term “al dente”, derived from Italian meaning “to the bite” describes pasta cooked to the point it is still firm but not hard. This is very important as the pasta will undergo another cooking and you want it to hold up and retain its firmness through the process.

2. Prepare homemade bruschetta

Make a mixture of 1/3 cup of olive oil, 2/3 cup of medium quality balsamic vinegar, 4 heaping tablespoons of sugar, 1 teaspoon of salt, 1 tablespoon of coarse ground pepper and the 4 cloves of garlic finely minced. For an extra zing, throw in 1 teaspoon of cayenne pepper and ¼ cup of peach-mango salsa (Santa Barbara brand is a good choice).  Add the diced Roma tomatoes, toss and place in the fridge to allow marinating.

Separately, hand grate the Italian cheese. You can also use a combination of half Parmesan and half Asiago to add more flavor. Also, chop the fresh basil and the parsley to be used later on.

3. Set the stage for the first cooking

Mince the whole garlic (leaving aside 4 cloves) and chop the shallots and sweet white onions. My philosophy: if you think you’ve used too much garlic, double it - vampires beware. Sautee the shallots with the onions and as they’re turning brown add the garlic (adding it from the start would cause it to overcook and get toasty and bitter).

Second Cooking

Take the pasta “al dente” and put it in the black skillet with the rest of the olive oil and brown the pasta on high heat for approximately 5 minutes. Add the sautéed mixture of shallots, garlic and onion and quickly toss with the pasta.

Third Cooking:

Add the grated cheese, cover it and let it melt on high heat. Continue to toss every minute, for 5-8 minutes, to keep it from crumbling. The cheese will caramelize with the pasta during this time.

Transfer it to a bowl and add the previously prepared bruschetta mixture, proceed to add the chopped basil and Italian parsley. Then add about 1 oz. of high quality balsamic vinegar and do a very light toss to preserve the herbs consistency.

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Serve, enjoy immensely, and proceed to make love. Let me know what you think after trying it! - courtesy of The 18/8 Man.

   The Bloody Mary Cocktail has many different versions and twists. Which is one reason for its popularity. This Cocktail is like a blank canvas in which you can place you own creative stamp. Here is one I found and tried with rave reviews from Food.com. It’s got a “KICK” you will really enjoy.

Wasabi Bloody Mary



1/2 cup fresh Lime Juice


4 1/2 tsp Wasabi


6 cups low-salt V8 Juice


3 tbsp Worcestershire Sauce


1 1/4 tsp Hot Pepper Sauce


3/4 tsp Salt


1 1/2 cups Vodka




Combine lime juice and wasabi with a whisk, until wasabi dissolves. Pour into a pitcher, and add V-8 juice,
worcestershire sauce, pepper sauce and salt. Stir in vodka and serve over ice, with a stalk of celery, crab claw or pickled asparagus. 

Serves 8

For those of you who can’t get enough trivia, here are several accounts of where and when the Margarita was invented. Sit back with a Margarita in hand and enjoy the tales.

There is no solid proof who “invented” the Margarita. The most accepted of all stories is that the Margarita was invented in October 1941, at Hussong’s Cantina in Ensenada, Mexico, by bartender Don Carlos Orozco. It was one slow afternoon when Don Carlos was experimenting with mixing new drinks when a prestigious visitor arrived: Margarita Henkel, the daughter of a German ambassador, and her husband Roy Parodi. Don Carlos offered the drink to Margarita, and named it after her for being the first person to taste it.

Another common account was that the Margarita, was invented a few years earlier at the Rancho La Gloria Hotel; halfway between Tijuana and Rosarito, Mexico, by Carlos “Danny” Herrera. He created this drink for a former Ziegfeld dancer named Marjorie King. This story was told over and over again and heard by bartender Albert Hernandez at the La Plaza restaurant in La Jolla, CA. Hernandez was acknowledged for popularizing the Margarita in San Diego after 1947. Hernandez claimed the owner of La Plaza, Morris Locke, knew Herrera and visited Mexico often.

And yet another common origin tale begins the cocktail’s history at the legendary Balinese Room in Galveston, Texas where, in 1948, head bartender Santos Cruz created the Margarita for singer Peggy Lee. He supposedly named it after the Spanish version of her name, Margarita, and it’s been a hit ever since.

One last story to sum it up, the Margarita is merely a popular American drink, the Daisy, remade with tequila instead of brandy, which became popular during Prohibition as people drifted over the border for alcohol. There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other Margarita “creation myths”. Margarita is Spanish for Daisy. It is likely that Orozco, Herrara, Hernandez and Cruz merely perfected the “Tequila Daisy”. 

The cocktail has remained popular for generations and is one of the many cocktails selected by the International Bartenders Association for use in the annual World Cocktail Competition in bartending.

The margarita cocktail was the “Drink of the Month” in Esquire magazine, December 1953

1 ounce tequila

Dash of Triple Sec

Juice of 1/2 lime or lemon

Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt—pour, and sip.

I think everyone can agree that we all have memories around a table eating a classic meatloaf. With this interesting variation of that classic, you have the chance to share old memories and make new ones with someone special. This spin on the classic will show your culinary flair and is sure to impress!

1 tsp olive oil

1 medium onion, chopped

1 large carrot, grated

3 tablespoons fresh Italian parsley, minced

½ cup amber ale

1 beef bouillon cube

3 tablespoons ketchup

pinch, of cayenne pepper

pinch, of poultry seasoning

1 cup herbed stuffing mix

1 pound ground turkey

½ pound ground beef

2 eggs, beaten

¼ cup currant jelly or jam

2 tablespoon black currants

½ tsp dry mustard

Preparation:

1. Preheat oven to 350 degrees F

2. Heat olive oil in a large skillet over medium to high heat. Saute the onions, carrots and parsley until soft, about 7 minutes. Set aside.

3. In a small saucepan, combine the beer and bouillon cube. Bring to a boil and dissolve the bouillon cube. Remove from heat and stir in the ketchup, cayenne pepper, poultry seasoning and stuffing mix until evenly moistened.

4. In a large mixing bowl, combine the turkey and beef. Add the eggs, onion mixture and stuffing mixture. Mix well.

5. Pat into a generously greased 9 x 5 x 3 – inch loaf pan.

6. Combine remaining ingredients in a small saucepan and boil until smooth. Pour over meat loaf and bake 1 hour. Let stand for 5 minutes before slicing and serving.

Steaks with Blue Cheese Butter

The stout aroma and flavor of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. Maybe now is the opportunity for you as well to break outside the mold and woo her with this rich flavor! This recipe gives you the basis for making compound butters; which are nothing more than butter blended with flavoring agents to add another dimension to your food.
Now what does blue cheese butter do for a steak? The Ultimate steak nirvana, once she tries it you will know what we are talking about.

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Ingredients

                   2 (6 oz.) beef tenderloin filets, 1 1/2 inches thick

                   2 oz. blue cheese, crumbled

                   2 Tbsp. butter, softened

                   2 slices white bread, crusts removed and cubed

                   1 Tbsp. olive oil

                   2 Tbsp. grated Parmesan cheese

Directions

        Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, sauté bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.