Costco Recipes

Do I need more recipes? No but that does not keep me from finding and trying some. Recently at the local Costco in Overland Park, KS, I walked in the door and they handed me a FREE book "In the Kitchen- the Costco Way". The main focus is recipes using many Costco products (but you can use ingredients of course for other stores). There are all sorts of recipes from breakfast, appetizers, salads and soups, side dishes , entrees , desserts (of course!), beverages . There is even a nice Chef's choice sections of recipes from outstanding chefs using Costco products. Some of these chefs are no slouches themselves like : Martha Stewart (I never try any of her recipes NEVER), Sandra Lee and Paula Deen (there are some nice ones) , Jessica Seinfeld (Jerry's wife has some good ones) , Ellie Krieger (Food Network too and always has some healthy ones) and a few others I never heard. There are some real good and fabulous recipes that I will try. There also is a nice index. I don't know if they are still giving them away for free but when you go to Costco, check to see if they are still available. There does not seem to be a price. I most likely will try Orange Chicken, Thai fish, Grapefruit Feta Mint salad and there are others which look good. I already have hundreds I want to try. A few more won't hurt.

Go fish: Eating Fish everywhere

Tonight, there is a Sturgeon battle between Iron Chef America Michael Symon and Toronto chef and chef for the FN series which I have grown to like, Restaurant Makeover.

I had sturgeon aboard a train from Moscow to St. Petersburg. It was quite good. I remembered I had seen huge sturgeon in special ice glasses in tanks at the Worlds Fair in Montreal in 1963 when I was young.

I grew up in Rhode Island and we had fish all the time at home and when we went out to eat. I ate a lot of flounder too as well fish and chips. In NC and in Ann Arbor, MI where I worked and went to school as well, I ate in restaurants. When I got to Kansas, at first some fish was difficult to get but after a few years it was commonplace to find most fish.

I had butterfish (Barrundi) at Ming Tsai's place and the dish was amazingly good. In Mazatlan, Mexico, I had swordfish for breakfast. I love tuna but only recently have learned to cook it rare. Swordfish is also great on grill while Orange Roughy really tastes good if you marinate it in tomato juice for while first before barbecuing or putting in oven. Talapia I've had in several ways and cook it at home quite often. Red Snapper is real good and

Of course I love salmon, grilled in everyway. I also love lox, with creamcheese, a bagel, onion, capers, tomato. I also like kippers, smoked fish, sardines in tomato sauce or other ways.

I have had fish with Thai, Chinese, in chowders. I have not had a lot of ceiche but that is probably next. I like gefilte fish, had cioppini fish stews in San Francisco and different fish dishes including blackened (I love the spiciness) redfish in New Orleans. I've had other fried fishes too.

Go fish!

Midwest cuisine but they are missing some states?

Where are Kansas, Nebraska, OKlahoma recipes >? They are in the Midwest
http://www.recipezaar.com/sitenews/post.php?pid=968&xp=fn_footer

Appetizers and more

I went on egullet a gourmet network forum to look and see what was happening. I found this interesting and well written piece about hors doevures.

http://forums.egullet.org/index.php?showtopic=112146&st=
,
That got me thinking. My kids gave me a cookbook Appetizers, Finger Food Buffet & Parties by Bridget Jones. This one was possibly written in 2003

It has been updated and now is
http://www.amazon.com/Complete-Appetizers-Starters-Finger-Party/dp/0754816885

here is my review
I started a gourmet food group that meets once a month. My kids gave me this book for a birthday present which ties in for several reasons. I have the older version of this book. As far as I know , beyond the different cover and the difference in the title, the contents are very similar. There are sections about party planning (including equipment and materials listing, table etiquette etc; presentation and buffets), organizing your party food ( planning points very well done; cooking plans, shopping and storage, cook ahead stay calm, simple presentation, garnishing and decorating ); party themes (setting, scenes, food style, planning finger food, portions kebab and cocktail snacks, fork food, even a great section on differnt types of fondue, children parties, BBQ entertaining (just what I needed for an upcoming BBQ theme party etc); and party basics. I found some very good additional hints and techniques to help our upcoming meetings. There are sections for Dips, finger food, light bites, brunches etc , sensational soups , appetizers, dinner parties and festive main courses , stylist salads , eating outdoors and desserts. There are good recipes here for satay, chicken dishes , paella and other finger foods beyond the ordinary finger food that you might encounter at parties. The ones I want to try first for an upcoming party are possibly Peruvian salad, 3 colored fish kabobs, ceviche, corn fritters, iced melon soup, asparagus and oranges. There is also a nice index.You can't go wrong with this book. It is an all in one, well done, photographed and laid out guide with excellent and helpful hints, techniques and directions .

Wood fired pizzas are all the rage in Kansas: Rhode Island helped make them a signature entree all over

Wood Fired Pizzas
I first learned about wood burning fired pizza AL Forno's in Providence, where I grew up and where these fire pies started and became the rage in the US.
www.alforno.com
The couple chef team Johanne Killeen and George Germon, also opened Lucky's, which is a less expensive, less upscale but still fantastic restaurant with Italian fare as well. Here is a run down of how they got started and developed their gourmet concepts and more.

http://www.providencephoenix.com/archive/features/00/03/23/ALFORNO.html

When I ate at Al Fornos many years ago, as far as I remember, we did not eat pizza. All I remember was the fiery hot harissa orangey condiment, one of the hotest and spicest I have ever eaten.

I found many reviews of this place at
http://www.yelp.com/biz/al-forno-restaurant-providence

In some of the reviews I learned about the chefs cookbook which featured many of their own Italian creations and not the "run of the mill" Italian fare found all over. Now that's right up my alley as I am not really up for Italian most of the time except when we go to (to my liking Cenzetti's in OVerland Park, KS) which is an all you can eat buffet with all of the best Italian fare in one place with quality.

http://www.amazon.com/Top-Spaghetti-Macaroni-Linguine-Penne/dp/0060598735

I posted my take on reviews for this book

http://www.amazon.com/review/RQNORKKJWJHO5/ref=cm_cr_rev_detup_redir?%5Fencoding=UTF8&cdPage=1&newContentID=MxJ36TPO2P7DED#Mx1LO3AXOM0VL8L

Your post, in reply to an earlier post on Aug 21, 2008 7:46 AM PDT
Eric Flescher says:
I originally come from Providence (now live in Kansas) and have eaten at Al Forno's in the past. I have watched the Food Channel and also the name of shows and recipes that include their name and feel a little proud of that even though I have eaten there once. They must being doing something right to start/ elevate this wood fired pizza trend all over , from Providence. I also saw on Yelp a review that included this book so I looked it up because it seemed to tell that the book less then your average Pizza recipe fare which is what I always look for. I also look for the reviews to find substance, ideas and whether I should buy the book. Some have dissed the major reviewer (Mr. Marold) in this thread, whom I do not know. I agree that unless you tell which of the recipes you have actually tried in the book (as I do and place on my blog) then you are not doing the review justice. In reviewing my dozens of cookbooks for my blog, I always include which recipes I have tried ,with my ratings). I feel that this gives authenticity to my reviews (good, bad or indifferent) , recipes, my take on the recipes and the book itself. I also do the same for my technology hardware, software and book reviews because you have to know the "insides" of the book and try them. So I am glad others have chimed in. I will try and get the book soon and try some of the recipes myself. Thanks very much for posting this thread and review and comments

Meanwhile this place has a review in the Kansas City Star 8/21/2008 and received a 3/4 rating.
The Blue Grotto is a new wood fired pizza place
http://www.pitch.com/locations/blue-grotto-679683/

On of their recipe salads includes ( I don't have the quantities)

whole leaf romaine
straw cut apples
red onions
blue cheese crumbles
candied nuts

I found a good recipe for the
lemon vinaigrette

Bon Appétit | December 1998

Servings: Makes about 3/4 cup.
subscribe to Bon Appétit
Ingredients
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/2 teaspoon sugar
Preparation
Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Cafe on the Route a dive in Kansas:NOT!

I hate boring food.
When I go out to eat I want to "remember the experience and not that I just ate something I do all the time."
While watching the Food Networks Diners, Drive-Ins and Dives, I noticed that this cafe was in Kansas. Historical Landmark and more.
The chef likes to try new things and keeps his customers happy with food the locals like. Sounds like they have quite a following, had great prices and a great menu. Not just the "same old stuff either ." It is nice to see some "MOM and POP" places doing some innovative food that makes the regular stuff more special. I hope to visit and eat there in the future.
I need to try this place when I am close by while I am stormchasing and near the KS/OK border. The place Baxter Springs is on the STAR.
If you try it let me know.

Cafe on the Route
1101 Military Ave.
Baxter Springs`, KS 66713
Tel: (620) 856-5646
from me Olathe, KS
Total Est. Time: 2 hours, 34 minutes Total Est. Distance: 139.31 miles
Website: www.cafeontheroute.com
A WIDE VARIETY OF CUISINE, INCLUDING THE 14OZ COWBOY STEAK SERVED WITH TOBACCO ONIONS, AZTEC CHICKEN, FLAPJACK RIBEYE, TURKEY MARCEL, AND THE WALNUT AND ALMOND BREADED CATFISH, ARE A FEW OF OUR PATRONS FAVORITES
http://cafeontheroute.com/_wsn/page2.html

I am still grilling - You?

AOL survey

Is it too late in the season to grill?
No	4040	54%
I grill in the snow	3092	41%
Almost	249	3%
Yes	97	1%
Total Votes: 7,478

Top 10 Most Bizarre Foods

Gruesome entrees and appetizers. I know about some of these and the others I don't.
4. Callos is made with blood sausage which I had (tasted a bite) while in a castle in Austria on a middle ages dinner feast. blood sausage gross!!! a casserole even more so. Read more about these gruesome entrees and appetizers

Chowhound board

I saw an article about the Zagat people. They have books . They have internet forums but you have to pay some $25 per year
I found this one you don't have to pay for an there is a lot of good advice.


http://www.chow.com/

hotest new restaurants

Always on the look out for interesting foods, recipes and restaurants eventhough they might be out of my price range or other factors.

From New York to Los Angeles, check out March's hottest new restaurants.
http://cityguides.msn.com/specials/default.aspx?cp-documentid=3619487&GT1=9161