Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot. Serves 3 to 4

Chinese Recipe of Beef With Broccoli is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, cut into 2 inch pieces

2 stalks of celery, cut into 2 inch pieces

1 medium onion, cut into large chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon and Garfunkel jokes)

2 tsp. salt

Cut the chicken up into pieces.

Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.

Reduce the heat to medium low, and simmer for 3 hours.

Remove the chicken, and place in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, and chill.

When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.

Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don’t feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild.

You don’t need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you’re ready to make the stock, just take the bones out and use them in the stock.

Once you’ve learned to make this chicken stock, you can use it as a basis for many different soups… chicken noodle soup, cream of chicken soup, peanut butter soup… again, just let your imagination run wild with it, and enjoy!

Chicken Stock is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

Besides the great taste, cherries are also low in calories-only 90 calories for 1 cup-and contain no fat, sodium or cholesterol. However, they pack in some great nutrients, including vitamin C, fiber and potassium. So whether they’re Bing or Rainier, this beautiful fruit is a crowd pleaser. Delicious in a recipe or by the handful, for dessert or a midday snack, you can enjoy cherries all season long and beyond.

There are so many ways to add cherries to your favorite recipes, like in cherry-stuffed grilled chicken, cherry and hazelnut salad, cherry clafouti and this cherry smoothie:

Cherry Smoothie

1 cup light vanilla yogurt

3/4 cup pitted fresh or frozen sweet cherries

1/2 cup drained canned mandarin orange sections (canned in juice, no sugar added)

1/4 teaspoon almond extract

4 ice cubes

Combine all ingredients in blender; blend until smooth. Pour into a tall glass; serve immediately. POINTS value per serving: 4; 239 calories, 0g fat, 3g fiber

Recipes like this one reflect the food values inherent in the Weight Watchers philosophy-that eating should be satisfying, as well as healthy.

Cherries Are The Pick Of The Season is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

“Eating in Louisiana is a religion; it’s not just about nutrition,” Chef Folse says. “It’s an in-gathering; it’s celebratory; it’s a prayer of thanks for all we’ve been blessed with from the swamp.”

John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two girls as a single parent. One of the things Mr. Folse felt he needed to teach his children was to be good cooks.

And their first lesson was that only the freshest foods yield their true flavors. “He really taught us to refuse anything less than great taste,” Chef says.

To serve the freshest foods, you need to know what’s in season. “When it’s brown shrimp season, you eat brown shrimp. When it’s white shrimp season, you eat white shrimp. When it’s strawberry season, you eat strawberries,” Chef chuckles.

Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality.

Well-taught cooks only purchase whole, in-shell, raw shrimp when they’re displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The shells must be translucent and moist, not dull or dry.

Learning to capture the legendary taste of brown shrimp also means learning a sense of timing. “A lot of people are worried they will undercook shrimp,” Chef says, “but the real crime would be to overcook it and boil out all of the flavor and texture.”

Follow these tips and your shrimp are sure to yield their true Louisiana flavors.

So, celebrate Bonne Crevette with Chef Folse’s Shrimp Scampi. “Try this dish. It’s an easy, traditional shrimp recipe. And it’s one of my favorites.”

Chef explains that although scampi is a term used elsewhere to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.

For an excellent wine pairing, enjoy Shrimp Scampi with a glass of lovely Alice White Chardonnay.

Chef John Folse’s Shrimp Scampi

11/2 pounds (20-25 count) Louisiana shrimp, peeled and deveined

1/2 cup flour

Salt & cracked black pepper to taste

Tabasco Pepper Sauce to taste

1/2 cup olive oil

6 cloves garlic, sliced

1/4 cup shallots, chopped

2 tbsp fresh basil

2 tbsp fresh oregano

1/2 cup mushrooms, sliced

1/4 cup parsley, minced

1/2 cup dry white wine

In a mixing bowl, blend flour, salt and peppers. Dust shrimp lightly in seasoned flour and set aside. In a large saut pan, heat oil over medium-high heat. Add garlic, saut 1-2 minutes or until edges turn golden. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.

Chef John Folse On How To Cook Delicious Shrimp is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

In a new venture with Viansa Winery & Italian Marketplace, celebrity chef Curtis Aikens hopes to enlighten both diners and would-be culinary artisans to the wonders of cooking and eating with wine. A pioneer in “California Italian Nouveau” cuisine, Aikens will be creating signature dishes and food products for the winery. His recipes will appear in Viansa’s monthly publication, Tuscan Club Magazine.

Viansa is a destination winery at the entrance to the Sonoma Valley Wine Country. In addition to offering an array of award-winning California varietals, Viansa is the premier producer of Italian varietals in the United States. The winery is marketed by the publicly traded 360 Global Wine Company (www.360wines.com).

This year, Viansa Winery was rated by the Sonoma radio station KVON 1440 as “The Best Wine Country Experience” in Sonoma.

Aikens’ achievements include a number of published books, appearances on “The Oprah Winfrey Show,” “Entertainment Tonight” and a regular guest spot on “Good Morning America.” He has been a food consultant to the U.S. Open tennis tournament, the New York City Plaza Hotel and the United Nations.

The following recipe is an example of Aikens’ culinary creativity. This dish pairs well with Viansa “Pierina” Vernaccia, Arneis or Chardonnay, he says.

VIANSA CHICKEN

ROLLATINE

(Makes 4 servings)

2 large chicken breasts, sliced

in half lengthwise to make

four strips

1 1/2 tablespoons Cucina

Viansa Roasted Red

Pepper Pesto

1 1/2 tablespoons Cucina

Viansa Sun-Dried

Tomato Pesto

1 1/2 tablespoons Cucina

Viansa Artichoke Pesto

Preheat oven to 400 degrees.

Flatten chicken pieces with a mallet or the bottom of an empty wine bottle.

Spread 1 teaspoon of each pesto evenly over each piece of chicken. Roll up the chicken strips and close with toothpicks.

Bake chicken rolls in oven for 10 minutes, then lower temperature to 350 degrees and bake 20 minutes longer. Allow to rest for 5 minutes before slicing into rings to serve.

Celebrity Chef, Winery Blend Best of Both Worlds is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

Since 1916, the Sun-Maid girl has been in the hearts and homes of families across the country and she is receiving a digital makeover for her 90th birthday. In honor of the new, more modern look, celebrity chef Sandra Lee, of “Semi-Homemade” fame, has done a contemporary take on the traditional oatmeal cookie recipe and has helpful tips to freshen up any dessert. “I’ve been baking raisin oatmeal cookies since I was 9 years old and can still remember the delicious smell and taste from my childhood years. That’s why I feel honored to put my own unique spin on this timeless and personally treasured classic.”

Using Lee’s shortcuts and savory secrets, even the busiest person can deliver marvelous meals, scrumptious snacks and decadent desserts in minutes. Some helpful tips from Lee on making your dessert memorable include:

Focus on desserts that are big on flavor and low on labor and make sure they go from baking sheet to plate in mere minutes, giving you time to linger with those you love.

Incorporating raisins and dried fruit into desserts is a great way to get your children to consume some of their daily required helpings of fruit.

Consider measuring out dry ingredients before preparing desserts. Ingredients such as flour, sugar and nuts can be measured and placed in their own separate sandwich bags beforehand, and when you are ready to start cooking all you’ll have to do is simply pour them into a bowl and cook. This is a great way to include kids in the kitchen, too.

Desserts can be decorative. Place them center stage as an eye-catching edible centerpiece. One idea is to place your raisin oatmeal cookie bars around the rim of a large colorful plate. Place scoops of your guests’ favorite ice creams, frozen yogurts and other toppings in the center of the dish, allowing them to create their own scrumptious version of this dessert.

“I remember growing up and baking with my grandmother, who always had Sun-Maid raisins for any occasion from snacking to baking. I do the same today with my nieces and nephews,” said Lee. “They love Sun-Maid raisins and I love that they help to make many of my semi-homemade dishes even more delicious.”

Try these tempting Spice Raisin Oatmeal Cookie Bars with your family after a fun semi-homemade meal of your own.

Sun-Maid Spice Raisin

Oatmeal Cookie Bars

You Will Need:

9×13″ baking pan

Cooking spray, butter-flavored

Large mixing bowl

Electric mixer

Ingredients:

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 box (18.25 oz.) spice cake mix

1/2 cup brown sugar

1 cup oats

1 cup Sun-Maid Natural Raisins

1/2 cup pecan pieces (optional)

2 tablespoons to 1/4 cup decorative or coarse sugar (optional)

Directions:

1. PREHEAT oven to 375 degrees. Spray baking pan with cooking spray; set aside.

2. COMBINE eggs, vegetable oil and vanilla extract in a large mixing bowl. Use an electric mixer to beat on low, until combined.

3. ADD spice cake mix and brown sugar. Beat on low until dough comes together. (Dough will be dense.)

4. STIR in oats, raisins and pecans separately.

5. SPREAD dough into prepared pan.

6. BAKE for 20-25 minutes.

7. REMOVE from oven and let cool. Cut into bars to serve.

Optional: Sprinkle desired amount of coarse or decorative sugar over dough mixture for added decoration before baking.

Yield: 24 bars

Oatmeal cookie bars are an easy, healthy and delicious snack.

Celebrating A Milestone With Semi-Homemade Chef Sandra Lee is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

Once you’re hooked on the mild, sweet flavor and convenience of U.S. farm-raised catfish, you’ll want to keep a good thing going. Also try this versatile fish grilled or broiled with Cajun-style or jerk seasonings, in tacos and in chowder.

To be sure you’re getting U.S. farm-raised catfish-ask for it by name. Not only is this all-American product a healthful, safe choice, but consumers have the satisfaction of knowing that it is farmed in an environmentally responsible way.

Visit www.catfishinstitute.com for more information and recipes. For a free U.S. Farm-Raised Catfish recipe leaflet, fax your request to (212)254-2452. And don’t forget: You’re gonna love U.S. farm-raised catfish any way you cook it!

Catfish Po’ Boys

(Yield: 4 portions)

1 egg, beaten

1 cup Italian-seasoned breadcrumbs

4 U.S. farm-raised catfish fillets (about 6 ounces each)

1/4 cup vegetable oil

4 4-inch long rolls, split or 8 slices of bread

1/2 cup prepared pesto sauce

8 jarred roasted red pepper halves

8 lettuce leaves

8 thin slices provolone cheese

In separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into egg, then coat in breadcrumbs, shaking off excess. In a large skillet, heat oil over medium-high heat. Cook the fillets, a few at a time, until golden brown and opaque in the center, 3 to 4 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.

Catfish On A Roll-In Less Than 10 Minutes is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

Think about it: America has a national anthem, a national flower and even a national tree, but not a national fish. Therefore, the Catfish Institute has nominated U.S. Farm-Raised Catfish for the honor.

Why is this fish worthy of such a title? A true American original, U.S. Farm-Raised Catfish can be found on plates all around the country, from California to New York and all the way to Washington. This versatile fish is adaptable to a variety of seasonings and can be grilled, baked, poached, broiled or fried. So where does this candidate stand on the important issues? Read on:

* On the environment: A friend to the environment, U.S. Farm-Raised Catfish is fed a grain-based diet and raised in closed, freshwater ponds.

* On family values: Affording Americans time at home with family is a valued priority for this candidate. Because catfish is so easy to prepare, families can spend less time cooking and more time together.

* On health and nutrition: Low in fat, calories and sodium, carb-free, and high in protein, this candidate is ideal for every health-conscious American.

* On the economy: With prices that are easy on the pocketbook, voting for this candidate is smart economics.

Try this quick, easy recipe to see what else “Candidate Catfish” has to offer.

CLASSIC FRIED CATFISH

3/4 cup yellow cornmeal

1/4 cup all-purpose flour

2 teaspoons salt

1 teaspoon cayenne pepper

1/4 teaspoon garlic powder

4 U.S. Farm-Raised Catfish

fillets

Vegetable oil

For garnish: sliced tomato

and parsley sprigs

Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat farm-raised catfish with mixture, shaking off excess.

Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350 F. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes, depending on size. Remove and drain on paper towels.

Cast Your Vote for ‘America’s Fish’ is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

Blueberry, Pear and Apricot Salad With Almonds

Makes 12 Servings

1 can (15 ounces) Bartlett pear halves in extra-light syrup

1 can (81/4 ounces) Bartlett pear halves in extra-light syrup

1 can (15 ounces) blueberries in light syrup

1 can (83/4 ounces) apricot halves in extra-light syrup

Juice of 1 small lemon

1/2 cup sliced almonds, roasted

Drain both cans of pear halves; slice into bite-sized pieces. Drain apricots; halve. Drain blueberries; divide among salad plates and arrange; arrange pears and apricots as well. Top salads with lemon juice and almonds; serve.

Nutritional information (per serving): Calories: 78, Protein: 1.5g, Carbohydrates: 14.5g, Fiber: 1.5g, Fat: 2g, Cholesterol: 0mg, Sodium: 6mg.

Barbecued Pear and

Chicken Kabobs

Makes 4 Servings

1 can (15 ounces) Bartlett pear halves

1/2 cup bottled barbecue sauce

2 tablespoons honey

1 tablespoon Dijon mustard

1 clove garlic, minced

8 kabob skewers

1 red, green or yellow sweet bell pepper, cut into 11/2-inch squares

1 pound boneless, skinless chicken breasts or thighs, cut into 11/2-inch chunks

Preheat grill or broiler. Drain pears, reserving juice. Cut pears into 11/2-inch chunks; set aside. In a bowl, stir together barbecue sauce, honey, mustard, garlic and 3 tablespoons of the reserved pear juice. On 4 skewers, alternate the pear and bell pepper pieces.

On remaining skewers, place chicken pieces. Brush all skewered ingredients liberally with the sauce mixture. Grill chicken skewers over medium coals for 10 minutes (or broil for 5 minutes), brushing occasionally with sauce.

Add pear-pepper skewers; grill for 5 to 7 minutes (or broil 2 to 4 minutes) more, or until chicken is no longer pink and pears and peppers are heated through. Serve one chicken kabob and one pear kabob per serving.

Nutritional information (per serving): Calories: 241, Protein: 25g, Carbohydrates: 29g, Fiber: 1g, Fat: 3g, Cholesterol: 63mg, Sodium: 407mg.

A “pear-fect idea” for outdoor gatherings is a Blueberry, Pear and Apricot Salad with Almonds.

Canned Pears: Always Ripe and “Pear-fect” is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com

Best known as an ingredient in Eggs Benedict, Canadian bacon’s recent rise in popularity stems from the low-carbohydrate diet craze. Although carb counting is no longer as fashionable, Canadian bacon remains a healthy cooking option because it’s low in fat and high in protein.

With “bacon” in its name, consumers often confuse Canadian bacon with traditional American bacon, according to Philip Jones, president of Jones Dairy Farm, a leading U.S. producer of Canadian bacon. However, unlike its fatty American counterpart, Canadian bacon is a lean smoked meat made from the tender pork loin. It’s precooked and has an appearance and flavor more similar to ham.

Jones points out an important difference between Canadian bacon and Canadian-style bacon. Real Canadian bacon is strictly the loin meat, but Canadian-style bacon is typically made from sirloin hip meat and includes ground pork trim. Jones believes consumers will prefer the higher-quality authentic product because it provides a more uniform appearance, better texture and superior taste.

“Real Canadian bacon provides fuller flavor and firmer texture,” said Jones. “It’s a premium ingredient that adds a wonderful smoky flavor in salads, sandwiches, soups or even by itself.” He offers the following recipe showcasing the versatility of Canadian bacon.

Cajun-Style Gumbo

Makes 5 (11/2-cup) servings

1 teaspoon olive oil

1 green bell pepper, diced

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons flour

1 (141/2-oz) can diced tomatoes, undrained

1 cup chicken or beef broth

1 teaspoon dried thyme leaves

1/2 teaspoon dried oregano

3/4 teaspoon hot pepper sauce

1 (10-oz) package frozen sliced okra, thawed

8 Jones Golden Brown precooked sausage links or patties, coarsely chopped

1 (6-oz) package Jones Canadian Bacon slices, cut into strips

2 cups hot cooked rice

1/4 cup chopped parsley

Heat oil in large saucepan over medium heat. Add green pepper, onion, garlic; cook 5 minutes, stirring occasionally. Add flour; cook and stir 1 minute. Add tomatoes, broth, thyme, oregano, pepper sauce; bring to simmer. Cover; simmer 5 minutes. Stir in okra and sausage; simmer covered 5 minutes. Stir in Canadian bacon; simmer uncovered 3 minutes. Ladle into five shallow bowls; top with rice, parsley.

Cajun-Style Gumbo made better with the addition of real Canadian bacon.

Canadian Bacon Now An American Favorite is a post from: Food & Beverage International - All about food, beverage and travel for the novice, gourmet and industry professional | Baumullerkat.com