Friends, Family, Fun … And a Fine Fall Feast!

October 17, 2012 by The Food Guy
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I’m still in a German food coma following this past weekend’s Blocktoberfest, an annual blowout the wife – she of Austrian heritage – and I host for friends and family this time of year.

Although we scaled back the bash several years ago when kids came along, we’ve been ramping it back up recently by incorporating everyone’s little ones into the festivities.

My Little Lederhosen Boy

Ryan Keith, 5, wears authentic German lederhosen that once belonged to his Austrian-born uncle. Needless to say, he was a hit at the par-tay!

Saturday night’s soiree drew about 80 guests to our house, with adults sampling a dozen different German beers around the firepit, while the kids bobbed for apples, tested their limbo skills and toasted marshmallows for s’mores.

And a bigger crowd means more food, so we biggie-sized the buffet as well.

While I was outside grilling sausages and brats (shipped in from Germany, this year) Amy was inside setting up a table full of her homemade German potato salad, sauerkraut, cooked purple cabbage, sautéed peppers, cucumber salad and apple salad, along with assorted pickles, mustards and jumbo pretzels.

Guests added to the bounty by bringing pecan pie, pumpkin cheesecake, appetizers and more. From fine friends and family to fantastic food, it was an affair to remember.

Have a Great Recipe? Get it Published!

October 3, 2012 by The Food Guy
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A local food market in Huntington is inviting folks to submit up to five of their favorite recipes for possible inclusion in an upcoming cookbook.

The Wild Ramp, located in the Shops at Heritage Station, is looking for those dishes that people always ask you to prepare for a potluck or family meal. They can be recipes you have cooked for years or a new dish that turned out particularly well, but they should embrace the “whole foods” concept as much as possible.

What’s that, you say? Just making sure you avoid or limit the use of prepared or highly processed ingredients. The goal of the “Wild Ramp Cookbook” is to encourage people that cooking from scratch is an easy and enjoyable thing to do.

But to ensure the book is out in time for the holidays, the deadline for recipe submission is pretty quick. As in they need them emailed to wildrampmarket@gmail.com by 7 p.m. this Friday. Recipes should be typed or legibly written, and you must include your name, phone number and email. If you’re submitting a recipe you received from someone else, be sure to note that as well.

The Wild Ramp is open Wednesday, Thursday and Friday from 11 a.m. to 7 p.m. and Saturday from 10 a.m. to 4 p.m.

Go, Jennifer, Go! Garner the New Face of LYFE

September 28, 2012 by The Food Guy
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LYFE Kitchen – makers of great-tasting, good-for-you food and a retail line of ready-to-eat meals – has announced that homegirl Jennifer Garner – globally acclaimed actress, philanthropist, lifestyle role model and bone fide hottie – is joining the brand as an ambassador.

Garner will serve as a charitable and strategic advisor for the company, along with being a member of LYFE Kitchen’s ambassador panel. The company hopes Garner’s high visibility will help them spread awareness to active moms and families, while furthering the brand’s commitment to practice social and environmental responsibility.

“Ms. Garner is a perfect fit for the LYFE Kitchen team, as someone with a busy, active lifestyle, and who cares about good, nutritious food,” said LYFE Kitchen Founder and Retail CEO, Stephen Sidwell.

Together, they are inviting folks to join them on a nationwide movement to “TASTE LYFE,” a pledge to live a healthy, active lifestyle, which includes good, nutritious food. LYFE is an acronym for “Love Your Food Everyday,” but the company’s goals go beyond providing great-tasting food. The brand embodies a lifestyle represented by three core pillars – “Eat Good. Feel Good. Do Good” – and encourages others to do the same.

“We admire Jennifer’s cause-related initiatives with her charity work, and we look forward to using her expertise as LYFE Kitchen grows the ‘Do Good’ pillar,” Sidwell said, in making the announcement this week.

Check out this video to hear Jennifer talk about the new initiative. Go, Jen, go!

 

 

Biting into the Governor’s Homegrown Tomato

September 10, 2012 by The Food Guy
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So I had this tomato.

Not just any tomato, but a GINORMOUS one.

Tomblin's tomato

Tomblin’s tomato

And not just any ginormous one, but one homegrown and hand-picked by the governor himself.

As West Virginia’s Earl Ray Tomblin gave me a tour of his Governor’s Mansion garden recently (check out the full story here), we were marveling at the height of the tomato stalks rising before us. Then he reaches over and picks one to give us a closer look at some of the bounty he’s been enjoying on the dinner table this summer.

This thing was a beauty! Plump, red and nearly bursting at the seams.

I felt a little guilty when he offered it to me, but snatched it from his hands nonetheless. Journalistic ethics be damned.

Then it sat in my kitchen a few days while I debated how to make the most of it. It seemed wasteful to chop it up into a sauce, bury it on a sandwich or toss it into a salad where its righteousness would be compromised by the ingredients alongside it.

So that left me with only one choice. I bit into that beast like an apple, letting its juices drip down my chin.

Then I sprinkled on a bit of salt and did the exact same thing again and again.

Wild & Wonderful!

A stroll through the governor's garden

Gov. Earl Ray Tomblin takes The Food Guy on a stroll through his garden.

BBQ Survey: We Love It With Chicken in Texas

September 2, 2012 by The Food Guy
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     As backyard grills are getting a workout this weekend celebrating (lamenting?) the end of summer, the folks at AmazonLocal.com commissioned a survey  to settle American’s barbecue debate once and for all.
     That survey uncovered some interesting trends about America’s obsession with all things BBQ, including our views on the most “all-American” foods.
     A whopping 84% said they plan to enjoy some sweet ‘n’ tangy barbecue at some point over this Labor Day weekend. But surprising to me, chicken beat out pork (39% to 30%) as their barbecued meat of choice, followed by beef at just 26%.
     Putting the whole South vs. Southwest turf war to rest, America chose Texas as the best barbecue destination (43%) beating out Memphis (24%) and North Carolina (15%).
     Additional findings …
  • When  it comes to what consumers consider the  most all-American food, apple pie took the crown with 28% of the  vote, followed by hamburgers, hot dogs and barbecue at 25%, 20% and 17% respectively.
  • Four  in 10 Americans believe slow-smoked is the one true way to cook great  barbecue. (Well duh.)
  • And 91% said they either “love or like” barbecue. (Double duh. What’s not to love?!)

 

The AmazonLocal Barbecue Survey was conducted online online and reached a national sample of  1,050 American adults ages 18 and older. The margin of error is +/- 3.1%, with a 95% confidence level.

Ice, Ice, Baby! Chill Out with these Clever Cubes

August 24, 2012 by The Food Guy
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I was recently enjoying a couple glasses of wine one night and – in an EXTREMELY rare occurrence – had a few sips left that I didn’t feel like finishing. (Still can’t figure that one out!)

Not enough to save, too much to toss. So I poured it in a small plastic container and popped it in the freezer. A few days later I was making a pan sauce for a beef dish and needed a little something to punch up up.

The wine!

So I dropped my little red wine ice cube into that pan and whisked it in as the sauce reduced. Fantastic.

Then a few days later I see this article in Taste of Home magazine touting “Clever Cubes.”

“Don’t ditch those last dabs and dribbles,” it said. “They’re culinary gold after a spell in the deep freeze.”

Among items the magazine suggested freezing in an ice cube tray to work into recipes later …

  • Chopped onions frozen in water can be quickly thawed to stir into soups, sauces and more.
  • Chipotle peppers in adobo sauce.
  • Yogurt, which can be added to smoothies to thicken and chill.
  • Lemon and lime juice.
  • Tomato paste for savory sauces.
  • Pesto or any other chopped fresh herbs.
  • Chicken broth for sauces, rice dishes and more.
  • Coffee, to add a kick to desserts and gravies.
  • Tomato juice – to chill your Bloody Mary!
  • And, wait for it, wine!

Food Network Got it Right. Cam’s Ham is Da’Bomb!

August 15, 2012 by The Food Guy
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The latest issue of Food Network Magazine names the Sugar-Flaked Ham Sandwich at Huntington’s Cam’s Ham the single must-try sandwich in West Virginia.

There are probably a handful of state sammiches I’d put on said list, but Cam’s is SO one of them.

Growing up in Huntington I often indulged in this piled-high plate of perfection, and still manage to sneak one in from time to time when I go back for a visit.

Cam’s has always been an institution in the Tri-State Area, but it would be hard for most to understand why. The restaurant itself is in an out-of-the-way location (between downtown and the west end) and the building itself is pretty non-descript, borderline past its prime.

But inside, regulars gather for filling sandwiches, plate lunches, ice cream treats … and a mighty fine sandwich.

Regarding the Sugar-Flaked Ham Sandwich, editors wrote: “Ninety percent of orders here are for this sandwich, piled with shaved sweet ham and a tangy sauce.” And at just $2.75-$3.50, it’s a steal.

It joins 49 other notables in the feature “50 Sandwiches, 50 States,” available on newsstands now and at http://bit.ly/Qb9q3b.

For the magazine’s annual survey of the best dishes across the country, editors spent six months scouring the country for the most delicious sandwich in every state. They learned two things along the way:

“One, you can put pretty much anything between bread; and two, almost everything tastes better that way. We considered sandwiches of all kinds — hot, cold, round, square, tall, pressed, wrapped, meaty, cheesy — and narrowed down our list of favorites to a single must-try sandwich in each state.”

Cam’s Ham is located at 809 First St. in Huntington. Call 304-522-7012 for more information.

Get Your WV Food Product on Grocery Shelves

July 30, 2012 by The Food Guy
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Have a West Virginia food product that you’d like to market to the world? Here’s your chance.

Potential food entrepreneurs from across the state can once again compete for more than $10,000 in prizes — and the chance to have their specialty food launched in the marketplace — during the seventh annual West Virginia Recipe Challenge at the West Virginia State Fair.

Launched in 2006 by the West Virginia State University Extension Service (in collaboration with the State Fair of West Virginia, Tamarack and the West Virginia Department of Agriculture) the contest is designed as a launching pad for emerging entrepreneurs who dream of taking their home-cooked product to the grocery store shelf.

The challenge consists of two categories: new entrepreneur and existing business. Prizes in the categories differ but include recipe refinement, packaging design, label development, nutritional panel creation, technical assistance, production time in a commercial kitchen, product marketing and more.

Registration is now open for this year’s event (along with more information and complete rules) at grdi.wvstateu.edu/recipechallenge.

Guys Redeem Themselves with Feast Fit for a King

July 23, 2012 by The Food Guy
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 I just spent a long weekend away with “the guys” as part of an annual getaway we look forward to each July. 

Chillin' in Canaan Valley

Chillin’ in Canaan Valley

We meet at cool spot in Canaan Valley for several days of golf, frosty beverages and general shenanigans – all set to a backdrop of gorgeous mountain views. 

And as guys tend to do on such occasions, we threw nutrition to the wind every chance we got.

Brownies for breakfast, chips and dip for lunch and loaded pizzas and/or stuffed burritos for dinner were pretty much the norm, although we did shake things up a bit. One guy actually had his burrito for breakfast and a few others managed to find real meals for lunch. (If a tower of hot honey habanera wings count?)

I myself sunk to new levels – or reached new heights, depending on your outlook – when I inhaled a large burger topped with bacon AND mac ‘n’ cheese.

But rest assured, we redeemed ourselves on the final night.

Bacon Burger with Mac 'n' Cheese

Bacon Burger with Mac ‘n’ Cheese

With beverages flowing and music blaring, we grilled out fat French-cut pork chops, roasted asparagus with sesame oil, baked potatoes with white cheddar and rosemary, cooked baked beans with peppers, simmered mushrooms with wine – and whipped up a wicked five-cheese mac ‘n’ cheese flecked with thick-cut bacon and a butter-crunch panko crust. (We are guys, after all.)

It was a feast fit for kings, which is pretty much how we lived the weekend. And I’m already counting the days to next year’s nosh.

Top-Shelf Recipes Raise the Bar

July 18, 2012 by The Food Guy
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So my friends at Maker’s Mark called to ask if I’d like them to send me a big ol’ bottle of their premium Kentucky bourbon.

Duh!

“To use in some of our recipes,” they say.

Really? Can’t I just sip and savor this liquid gold as one should? But if I’m going to agree to accept the sample, I need to play by the rules and give their recipes due diligence.

So it was with great pain that I poured four precious cups of Maker’s Mark into a pitcher of lemon and orange peels, sugar, fruit juice, nutmeg and Champagne to stir up a creation called “Fancy Bourbon Punch.”

And it was with baited breath that I blended two tablespoons of top shelf bourbon into a brick of cream cheese for a “Blueberry Bourbon Cream Cheese Pie.”

My first thought as I was mixing up both creations was … SACRILEGE!

Would you use Kobe beef to make Hamburger Helper? Would you break open a $100 bottle of wine to make a pitcher of sangria? Well, maybe. I guess it would be better than using lesser-quality ingredients.

But when bias gave way to objectivity, I’ll have to say both treats were pretty tasty – especially after their respective flavors had a chance to meld overnight.

The cocktail still had the depth and punch of bourbon, but with a sweetened, fruity, spiced twist. (The nutmeg did wonders!) And the dessert was like a traditional blueberry pie atop a thin cheesecake base, with a hint of bourbon laced through both layers.

Well played, Maker’s Mark. Not a waste after all!

 

x   x   x

 

The folks at www.delish.com recently compiled a list of “All-American Eats: Must-Try Foods from the 50 States” featuring the ingredients or dish they felt best represented each place.

Some interesting items showed up, including white barbecue sauce fromAlabama, prickly pear cactus from Arizona, buffalo burgers from Montana, knoephla (a German potato and dumpling soup) from North Dakota, and fried chicken and waffles from Georgia.

There were some pretty unusual entries, too. Chocolate gravy and biscuits from Arkansas, a horseshoe sandwich from Illinois (an open-faced meat sandwich covered with fries and cheese sauce) and cashew chicken from Missouri. Who knew Missouri was so … oriental?

But there were no such surprised when it came to West Virginia. Ramps, baby!

“Garlicky, pungent ramps are a rare green with a short growing season, but they are ample in the Appalachian region, and seem to thrive in the cool mountains of West Virginia,” the article said.

“Also known as wild leeks, these strongly flavored greens are highly sought after when available. They are used in all types of dishes, from roasts to pastas to egg breakfasts. But their unique flavor might be best savored in a quick, simple sauté with a quality olive oil, salt, and pepper.”

The site also suggested where to get you some good ones.

“Richwood is the capital of the wild ramp. The town is home to the National Ramp Association and the Annual Feast of the Ramson, which takes place every April. Because ramps are such a seasonal food, it can be difficult to find them on restaurant menus, even in the heart of ramp country,” it said.

“But at the peak of the season, in very early spring, check out the Bluegrass Kitchen in Charleston. The restaurant focuses on making fresh, local food packed with regional vegetables and other West Virginia specialties.”

Pretty cool.

The feature also included an elegant recipe, courtesy of Oprah Magazine, for flash-sautéed ramps with sugar snap peas and pattypan squash with toasted walnuts and fresh pea tendrils. We’re a little late in the year for fresh ramps, but clip this idea in case you saved any in the freezer or to tuck away for next spring.

Have your own ideas about what dish should represent the Mountain State? Share your suggestions socially at www.facebook.com/delish.

 

Blueberry Bourbon Cream Cheese Pie

4 cups fresh blueberries
¾ cup sugar
3 Tbsp. cornstarch
2 Tbsp. fresh lemon juice
4 Tbsp. Maker’s Mark bourbon
½ cup cream cheese, at room temperature
1 pre-baked pie shell 

  1. Mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice and 2 tablespoons of bourbon. Place the berry mixture in a medium pan and place it over medium heat. Bring the filling to a boil, stirring, and boil it until it is thickened and clear, about 3 minutes. Let the filling cool to room temperature.
  2. Beat together the cream cheese and the remaining 2 tablespoons bourbon. Spread the cream cheese over the bottom of the pie crust.
  3. Stir the remaining blueberries into the cooled berry filling. Spread the berry filling over the cream cheese layer. Chill the pie at least 2 hours, or until it is cold. Serve with lightly whipped cream. 

Recipe by Ian Knauer, Food Writer and Cookbook Author

 

Sauteed Ramps with Squash

Sauteed Ramps with Squash

Sauteed Ramps, Sugar Snap Peas & Pattypan Squash

1 bunch ramps or scallions
1 pound sugar snap peas
2 Tbsp. walnut oil or olive oil
½ pound baby yellow pattypan squash or 2 medium yellow squash, chopped
1 Tbsp. orange zest, finely grated
salt and pepper
½ cup pea tendrils
¼ cup walnuts, chopped 

  1. Trim roots from ramps and finely chop white bulbs. Slice green leaves into 1/4-inch strips. String sugar snap peas, cut off stem ends and leave whole.
  2. Heat oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add peas and pattypan squash. Sauté until just tender, 3 to 4 minutes. Stir in zest, salt and pepper to taste and ramp greens.
  3. Remove from heat and stir until greens slightly wilt. Add pea tendrils and walnuts before serving.

Recipe from O, The Oprah Winfrey Magazine