The 60-Second Food Schmooze

Grilled lemon slices are delicious to eat with fish or chicken. I buy organic lemons and slice them about a quarter-inch thick. Toss the slices with a little white sugar and grill those slices on both sides until they have golden brown grill marks. Set those aside and grill shrimp tossed in olive oil a couple of minutes on each side. Serve the shrimp with the edible grilled lemon slices on each plate. And you can always add a slice of grilled lemon to your cocktail, too. You can do this with oranges and limes, too.

Photo: Alan Sheffield/Flickr, creative commons

Move over Klondike® Bar, I’m here to tell you nobody can beat a fast and easy homemade ice cream bar covered in chocolate and nuts. Buy a pint of your favorite ice cream. Slice the pint, container and all, into four slices, then peel off the container strip along the edge. Freeze those slices for a half-hour. Meanwhile, melt 2 cups of bittersweet chocolate chips and stir in 3 tablespoons of refined coconut oil. Dip each frozen slice in the chocolate mixture so it’s completely covered, sprinkle chopped nuts or diced fruit on the top side and freeze the slices again for a half-hour. You will be loved, possibly worshiped—I’m just saying.

Photo: theimpulsivebuy/Flickr, creative commons

The post Make Your Own Chocolate-Covered Ice Cream Sandwiches the Easy Way appeared first on Faith Middleton's Food Schmooze.

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Move over Klondike® Bar, I’m here to tell you nobody can beat a fast and easy homemade ice cream bar covered in chocolate and nuts. Buy a pint of your favorite ice cream. Slice the pint, container and all, into four slices, then peel off the container strip along the edge. Freeze those slices for a half-hour. Meanwhile, melt 2 cups of bittersweet chocolate chips and stir in 3 tablespoons of refined coconut oil. Dip each frozen slice in the chocolate mixture so it’s completely covered, sprinkle chopped nuts or diced fruit on the top side and freeze the slices again for a half-hour. You will be loved, possibly worshiped—I’m just saying.

Photo: theimpulsivebuy/Flickr, creative commons

Grilled steak is sensational, but make it slamming good by topping it with cherry tapenade. Pit and chop a half-pound of Bing cherries. Place them in a bowl and mix them with 2 chopped scallions, a tablespoon of olive oil, a little chopped parsley and a half teaspoon of ground cumin and coriander. Toss the mixture and drizzle it over the sliced steak. It’s really good.

The post Cherry Tapenade Topping For Grilled Steak appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

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Grilled steak is sensational, but make it slamming good by topping it with cherry tapenade. Pit and chop a half-pound of Bing cherries. Place them in a bowl and mix them with 2 chopped scallions, a tablespoon of olive oil, a little chopped parsley and a half teaspoon of ground cumin and coriander. Toss the mixture and drizzle it over the sliced steak. It’s really good.

You might serve your dinner guests coffee and dessert. Here’s an idea—put the coffee IN the dessert. Thanks to Buzzfeed for this absurdly easy recipe idea (it’s number 11 on the Buzzfeed list).  To create a wonderful espresso “soft serve” ice cream, cook a little instant espresso and a can of sweetened condensed milk on medium-low for a few minutes, then refrigerate the mixture. After 30 minutes, take it out of the refrigerator and whip in some heavy cream. Now, pop that in the freezer for a few hours. That’s it. Three ingredients. No ice cream maker necessary. No crazy additives involved. Top the ice cream with nuts if you’d like.

Photo: Pixabay.com

The post Three-Ingredient Espresso Ice Cream Without a Machine appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.

You might serve your dinner guests coffee and dessert. Here’s an idea—put the coffee IN the dessert. Thanks to Buzzfeed for this absurdly easy recipe idea (it’s number 11 on the Buzzfeed list).  To create a wonderful espresso “soft serve” ice cream, cook a little instant espresso and a can of sweetened condensed milk on medium-low for a few minutes, then refrigerate the mixture. After 30 minutes, take it out of the refrigerator and whip in some heavy cream. Now, pop that in the freezer for a few hours. That’s it. Three ingredients. No ice cream maker necessary. No crazy additives involved. Top the ice cream with nuts if you’d like.

Photo: Pixabay.com

If you like grilled burgers, I have tips for success. Never salt your burgers early. Salt the patties on top just before they land on the grill or the texture will change and they’ll cook unevenly. Next, forget that crazy rule about flipping the burgers only once. They cook much more evenly if you keep flipping often. Like a really fat burger? Put a little thumb depression in the center of each thick patty so it won’t explode. And take it off the grill just shy of how you like it. Big burgers keep cooking on the plate.

Photo: Pixabay.com

Looking for burger recipes? Check out some of our favorites (and use those tips!):
Steven Raichlen’s Barbecue Burger
Blue Cheese Burgers with Onion Jam
Bacon Swiss Burger
Chris’s Stuffed Burgers

The post How to Grill the Best Burgers appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.

If you like grilled burgers, I have tips for success. Never salt your burgers early. Salt the patties on top just before they land on the grill or the texture will change and they’ll cook unevenly. Next, forget that crazy rule about flipping the burgers only once. They cook much more evenly if you keep flipping often. Like a really fat burger? Put a little thumb depression in the center of each thick patty so it won’t explode. And take it off the grill just shy of how you like it. Big burgers keep cooking on the plate.

Photo: Pixabay.com

Looking for burger recipes? Check out some of our favorites (and use those tips!):

Steven Raichlen’s Barbecue Burger

Blue Cheese Burgers with Onion Jam

Bacon Swiss Burger

Chris’s Stuffed Burgers

Is there a better way to start a party? As soon as guests arrive, hand each one a Food Schmooze® Shrimp Cocktail Bloody Mary. Chill a pitcher of your favorite Bloody Mary mix, store-bought or homemade, with vodka. Then chop cooked shrimp and fill the glass with the shrimp, half-way. Add the Bloody Mary mix to the shrimp in the glass and top the whole thing with a generous amount of chopped crispy bacon bits or use a single bacon strip as a swizzle stick. Hand each guest a spoon. Welcome to the party. You can skip the vodka and make a pitcher of shrimp cocktail mocktails for kids and non-drinkers, too.

If you’re leaning toward a store-bought Bloody Mary mix, we can recommend two delicious mixes made in Connecticut. For an ultra spicy mix, look for Waypoint Spirits Labrador Noon XIII. For a lower-sodium classic mix with bold flavor, try Manny’s Ultimate Bloody Mary Mix. Both mixes produced a deliciously savory “app-a-cocktail.”

ON-DEMAND: Listen to Faith and the gang talk about this fun appetizer/cocktail during an episode of the show.

The post Our Food Schmooze® Shrimp Cocktail Bloody Mary! appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.