One of America's Favorites - Poached Egg

A poached egg in a Salad Niçoise

A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid.

This method of preparation is favored for eggs, as it can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.





The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining.

A single broken poached egg on 2 pieces of toast

Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.

Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, the egg can be strained beforehand to remove the thinner component of the egg white. A small amount of vinegar may also be added to the water, as its acidic qualities accelerate the poaching process. Stirring the water vigorously to create a vortex may also reduce dispersion.

The term "poaching" is used for this method but is actually incorrect. The egg is placed in a cup and suspended over simmering water, using a special pan called an "egg-poacher". This is usually a wide-bottomed pan with an inner lid, with holes containing a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available.

The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.

Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict.

Eggs Benedict, a dish often served for breakfast or brunch.

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.

Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo ("egg soup").

The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.

In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil).

In Korean cuisine, poached eggs are known as suran (수란) and is topped with variety of garnishes such as chili threads, rock tripe threads, and scallion threads.

Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers.

In India, fried eggs are most commonly called "poached," but are sometimes also known as bullseyes, as a reference to "bullseye" targets, or "half-boil" in Southern India, indicating that they are partly cooked. These eggs are "poached" in name only and so do not share the same preparation method as poached eggs in other countries.

Asian Food Fest 2017 will take place on May 13th & 14th at Washington Park! - Cincinnati, Ohio

Asian Food Fest

Features authentic food from mostly all countries from Asian including Vietnam, Philippines,

Malaysia, India, Korea, Japan and many more.  Chef Hideki Harada and his wife will be serving up some Japanese delights while Pho Lang Thang will be going back to it's roots of the first food fest and will be dishing out some Pho!  These are only a small portion of the food in store this year.

Along with food, this year's festival will feature Human Foosball Arena where all will be able to hop into the inflatable life sized foosball arena and have some fun.  There will also be Asian beer, cultural dances and vocalists, and Asian inspired arts and crafts.  AFF will be family and dog friendly with Washington Park's interactive water park, playground, and dog park open for all of our guests.

Asian Food Fest’s mission is to help make Cincinnati a more diverse, accepting, and delicious city. We aim to promote diversity in the Greater Cincinnati area by celebrating Asian food, culture, and communities, while working to encourage even more local people to be a part of the growing Asian food scene.

Asian Food Fest’s vision is to become one of Cincinnati’s premiere cultural festivals and one of the largest Asian cultural festivals in the Midwest, through strong partnerships with many local businesses and community organizations. Through Asian Food Fest, we hope to build on the exciting growth and creativity taking place in the Asian culinary community to make Cincinnati a cultural and culinary destination for Asian food lovers.

Where We're Located
WASHINGTON PARK

1230 Elm St.
Cincinnati, OH 45202

Dates and Times
Sat, May 13
12:00 pm to 9:00 pm
Sun, May 14
12:00 pm to 9:00 pm

http://www.asianfoodfest.org/

Steamed Fish on Rice

Here's an excellent Fish and Rice Dish from the CooksRecipes, Steamed Fish on Rice. If your looking for any type of recipe, just check out the CooksRecipes website!   http://www.cooksrecipes.com/index.html 

* The recipe calls for Halibut but you could also use Sea Bass, Tilapia, or Flounder.


Steamed Fish on Rice

Recipe Ingredients:

1 1/2 pounds fresh halibut fillets or steaks
1 (2-inch) piece fresh gingerroot, julienned
3 green onions, julienned
1 tablespoon soy sauce
4 tablespoons rice wine (Sake)
2 cups cooked rice
1 lemon for garnish
Green onions strips for garnish

Cooking Directions:

1 - Place fillets in a shallow dish, cover with green onion and ginger. Combine liquid ingredients and pour over fish. Marinate fish for 10 minutes.
2 - To Steam Fish: Use a bamboo or metal steamer. Set steamer rack over boiling water. Water should not touch the rack. Place fillets on a plate and set on the rack. Pour remaining marinade over fish, cover and steam 10 minutes per inch thickness of fish. (No need to turn fish during cooking.) Fish is done when flesh turns opaque and flakes easily with a fork.
3 - Before serving, pack 1/2 cup measure with cooked rice and turn out on individual dinner plates. Gently flatten the mound with the back of a spoon to form a round pillow shape.
4 - Serve the steamed fish on the rice pillows, pour hot marinade liquid over each fillet. Garnish with a slice of lemon and green onion strips.
Makes 4 servings.

http://www.cooksrecipes.com/seafood/steamed_fish_on_rice_recipe.html

Healthy & Delicious Diabetic Chicken Recipes

Winner, Winner, Chicken Dinners! And it's all from the Diabetic Living On Line website.


Healthy & Delicious Diabetic Chicken Recipes
These flavorful, family-friendly chicken recipes will fit fabulously into your diabetes meal plan. Bonus:

Chicken is low in fat, carbs, and calories!



Oven-Fried Parmesan Chicken Drumsticks
You don't have to give up the comfort of fried chicken -- just prepare it a little differently. Try this oven-baked alternative using a crispy combo of Parmesan cheese and dry bread crumbs. One serving has only 4 grams of carb........



Chicken Focaccia Sandwiches
With a deli-roasted chicken, this focaccia sandwich is super simple to put together -- no cooking involved! To bring the carb count to a range that's just right for you, opt for a lower-carb bread to create this sandwich masterpiece........




* Click the link below to get all the Healthy & Delicious Diabetic Chicken Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/chicken/healthy-delicious-diabetic-chicken-recipes?sssdmh=dm17.754619&esrc=nwdlo081914

One of America's Favorites - Lobster Rolls

A lobster roll from "The Lobster Claw" in Bar Harbor, Maine

A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise. The sandwich may also contain lettuce, lemon juice, salt and black pepper. Traditional New England restaurants serve lobster rolls (made with butter, not mayonnaise) with potato chips or french fries on the side. The lobster roll was first originated at a restaurant named Perry's, in Milford, Connecticut as early as 1929, according to John Mariani's, "Encyclopedia of American Food and Drink." Once Perry's put the new sandwich on its menu, its popularity spread up and down the Connecticut coast, but not far beyond. For those residing in Connecticut, a lobster roll served warm is simply called a "lobster roll" while the lobster roll served cold as it is throughout the rest of the northeast region and the world is called a "lobster salad roll" . The lobster salad roll took off on the Eastern End of Long Island, New York, starting in 1965, pioneered by the Lobster Roll Restaurant The Lobster Roll.

As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red's Eats in Maine, Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common. They tend to be virtually unheard-of in landlocked regions (such as the Upper Midwest), where fresh lobster is more expensive and more difficult to obtain.

A lobster roll from "The Lobster Roll" in Amagansett, New York

Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a "New England" or "Frankfurter" roll that is baked slightly differently from a standard hot dog roll, so the sides are flat and can be buttered on the outside and lightly grilled or toasted, and is split on the top instead of the side; second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun or tossed with the meat before filling the roll, though usually do not have any other ingredients typical of the "lobster salad" variation in other parts of New England. The lobster meat is usually knuckle, claw, and tail meat chunks, with 4oz of meat ("1/4 pound") the common advertised serving size.

They are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls — even pita pockets. The traditional sides are potato chips and dill pickles.



Some McDonald's restaurants in New England and the Canadian Maritimes offer lobster rolls as a seasonal menu item when McDonald's can buy frozen lobster cheaply, called the McLobster Roll.

Seafood of the Week - Steamed Clams

Steamed clams

Steamed clams is a seafood dish consisting of various types and preparations of clam which are cooked by steaming according to local custom in various countries.

In the United States the dish is commonly prepared with a kind of shellfish called steamers, a somewhat generic name that usually refers to a small soft-shell clam harvested and served along the East Coast and in New England. Steamers are so named because of the way are most often prepared.

Hard shell clams, sometimes known as quahogs, can also be steamed. They are categorized by size— the smaller ones are called littlenecks, medium-sized ones topnecks, and the larger ones cherrystones.

The clams used for steaming are usually cooked live. If in a hard shell, the clam should be closed when purchased and should open after being cooked. Soft shell clams are open slightly (agape) while alive. Larger chowder clams are not typically used for steaming.








Clams are steamed according to many different recipes in different regions. In China, steamed clams can be served with eggs. In Thailand steamed clams are served with lemongrass, ginger, or herbs. In France they are often cooked with white wine, onion, garlic, shallots, and butter. A huge plate of steamed clams in Restaurant el Club in San Felipe, Mexico, costs 45 pesos, according to a 2007 travel guide. Steamed clams are also eaten in Japan ("Oosari" are large steamed clams), and many other countries with large coastlines.

The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket. The layers are separated by seaweed and steamed over a fire outdoors and served family style as at a picnic.

To prepare steamed clams, live clams are rinsed carefully to remove sand and grit and then cooked in a large kettle of water with salt added. They are served with broth and melted butter for dipping. Lemon juice, beer, garlic, shallots, parsley, and wine are sometimes used for flavoring and to season the broth.

Steamers can be held by the siphon or "neck" when eaten. The covering of black skin is pulled away and removed as the clams are ingested.

Steamers may be served simply. In the open shell the clam is given a few quick dips in broth to remove any lingering sand before being dipped in melted butter and eaten.








In Florida, a couple were halfway through a $10 plate of steamed clams when they found a rare, iridescent purple pearl estimated to be worth thousands of dollars.

Dish of steamers

Steamers are praised by many chefs, for instance Jacques Pépin: "Plentiful and inexpensive during the summer, especially in the Northeast, steamers are one of the great treats of the season." They are found in shallow waters from the Arctic Ocean to North Carolina, and have been found in Florida and Europe. They can be dug up by amateur clam diggers. Steamers have been transplanted to the West Coast and are available from San Francisco to Vancouver, Canada. They are sold in tanks and can also be shipped directly to consumers, but their shells sometimes get cracked.








Portuguese Steamed Clams

INGREDIENTS:
5 pounds clams in shell, scrubbed
1 1/2 pounds chorizo, sliced into chunks
1 small onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
1/4 cup extra virgin olive oil


DIRECTIONS:
1. Wash clams well in a sink of cold water. Discard any clams that are already opened.
2. In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Steamed Hot Dogs and Buns w/ Fat Free Pringle's

Dinner Tonight: Steamed Hot Dogs and Buns w/ Fat Free Pringle's








It's a beautiful day in the neighborhood! Sunny and a high of around 51 degrees. With the last few days of sun and warmer temps we can actually see most of the lawns instead of piles of snow. I had been wanting to try the Jennie - O Turkey Franks but could not find them sold anywhere until I was on-line and seen that Target sells them. I had never shopped at Target before and after this morning I may not again! I had read some not so kind reviews of Target as from people who are handicapped, but they are the only ones in this area that sells the Jennie - O Turkey Franks so I thought I would give them a try.







They opened at 8:00, so I have learned through the years if you have to rely on a stores electric carts you go early so you can use one that's fully charged. I was the third person in as the doors opened and very disappointed right off seeing they only had 3 electric carts for the entire store, that was in sight at least. Then I noticed all 3 carts were unplugged which meant that they had set there all night without being recharged. I checked all 3 carts and all were near dead but I tried one anyway. I got about halfway to the grocery dept. and the cart died. After several minutes I got a clerks attention and he got me a second cart. They were still stocking and some of the aisles were blocked with boxes and pallets but I was finally able to grab a couple of packages of the Jenn O Turkey Franks. I wanted to look around but the cart was fading fast so I headed to check out line. Didn't make it though as the 2nd cart passed away, they brought me a third cart! I was able to make it through the line and to my car before that one had the same fate as the other 2. If I go back to Target it will be for the Franks and nothing else! Needless to say if you have to rely on electric carts you might want to avoid Target and Whole Foods who don't even supply electric carts, at least the Whole Foods here in West Chester. Sorry for the rant, on with the menu! I prepared Steamed Hot Dogs and Buns w/ Fat Free Pringle's.

I'm finally getting a chance to try the Jennie - O Turkey Franks, and I'm glad I did! Nice size Turkey Franks, and steamed up plump and a whole lot of flavor! Got to give these a high rating on the Dog Scale for sure. I usually boil or grill Franks or Hot Dogs but last week I had purchased a steamer and had chance to give it a try today. It worked to perfection, good purchase. As I said the Franks came out nice and plump with lots of flavor, these will make some fantastic Chili Dogs. Served them on a Aunt Millie's Reduced Calorie Hot Dog Bun and topped them with French's Yellow Mustard. Served with a side of Pringle's Fat Free Potato Chips. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Jennie - O Turkey Franks
A 100 percent turkey frank with natural smoke flavoring and 40 percent less fat than USDA data for beef franks.
Find this product in the refrigerated section of your grocery store.


Product Features:
40% less fat than USDA data for beef franks
Gluten Free
12-oz package


Nutritional Information
Serving Size 34 g Total Carbohydrates 1 g
Calories 70 Dietary Fiber 0 g
Calories From Fat 45 Sugars 0 g
Total Fat 6.0 g Protein 4 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 25 mg Iron 2%
Sodium 300 mg Calcium 2%
Ingredients
MECHANICALLY SEPARATED TURKEY, WATER, SALT, CONTAINS 2% OR LESS MODIFIED FOOD STARCH, POTASSIUM LACTATE, SEASONING (CORN SYRUP SOLIDS, DEXTROSE, SUGAR, PAPRIKA, SODIUM ERYTHORBATE, SPICE EXTRACTIVES), SODIUM DIACETATE, NATURAL SMOKE FLAVORING, SODIUM NITRITE. NO GLUTEN.


- See more at: http://www.jennieo.com/products/72-Turkey-Franks#sthash.QvpNuYUF.dpuf







Aunt Millie's Reduced Calorie Whole Grain Hot Dog Buns

Weight Watchers ® PointsPlus ® Value: 2*
*The PointsPlus ® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers ® and PointsPlus ® trademarks.


Aunt Millie's Hearth Buns are made with whole grain flour, are generously-sized and add a special touch to your grill outs.

Nutrition
Facts
Serving size 1 Bun (44g)
Servings per Container 8

Calories 80
   Calories from fat 5
Amount/Serving %DV*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated 0g
Monounsaturated 0g
Cholesterol 0mg 0%
Sodium 150mg 6%
Potassium 50mg 1%
Total Carbohydrate 19g 6%
Fiber 5g 20%
Sugars 1g
Protein 4g


http://www.auntmillies.com/products/ProductView.aspx?prod=5881&cat=Buns

Kitchen Hint of the Day!

To steam fish fillets in the microwave, place them in a shallow microwavable dish (a glass pie plate is ideal) with the thinner parts overlapping at the center of the dish. Sprinkle with lemon juice or herbs if you like, season with salt and pepper, then cover the dish with plastic wrap (making sure it doesn't touch the fish) and cook for 3 minutes per pound. If your microwave doesn't have a turntable, rotate the dish about halfway through the cooking time.