ORLANDO, Fla., Jan. 4 /PRNewswire/ — This winter, Seasons 52 demonstrates that the season’s most savory meals can also be the lightest when they’re healthfully prepared. The fresh grill restaurant, known for its lighter approach to seasonal fare, encourages do-it-yourself food enthusiasts to abandon preconceived notions of winter food preparation by offering fresh and flavorful culinary options, available on their website at www.Seasons52.com.
(Photo: http://www.newscom.com/cgi-bin/prnh/20080104/NYF003 )
“The winter months are often associated with comfort foods, and perhaps a little overindulging during the holidays,” notes Seasons 52 Executive Chef Clifford Pleau. However, diners and home cooks can enjoy satisfying, yet easy to prepare dishes, by following Chef Pleau’s culinary suggestions.
— To start your evening on a light, lively note, Pleau recommends Roasted
Red Pepper Pistachio Dip.
http://www.seasons52.com/culinary/videos/RedPepperPistachioDip.asp
Roasted red peppers, lime juice, honey, bread crumbs and pistachios are
combined in a food processor. Freshly ground cumin offers an additional
dash of flavor. The dip can be served with crudite, fish or poultry.
— For a novel spin on a comfortable classic, Pleau recommends serving
sweet potatoes seasoned with a light vinaigrette in place of butter and
brown sugar. Simply roast, then cool and slice potatoes into 1/2 inch
discs. Brush with your favorite vinaigrette and broil to add color.
— For a unique side dish, apply Pleau’s simple roasting technique to
various fruits, such as pears.
http://www.seasons52.com/culinary/videos/RoastedBoscPears.asp
Bosc pears sliced in half and spritzed with olive oil will be glazed
with the fruit’s natural sugars when roasted in an oven for 30 minutes.
Says Pleau, “When roasting fruit, nature provides its own glaze as the
sugars concentrate and caramelize; the resulting dish is sweet,
nutritious and guilt-free.”
No winter meal is complete without the perfect wine pairing. Seasons 52’s Master Sommelier George Miliotes understands the art of selecting the ideal vino to maximize your dining experience.
— When serving roast turkey or chicken, Miliotes advises, “really good
Chardonnay never fails … I recommend a non-oaked varietal, such as a
Chablis from France.”
— For a chic wine at a moderate price, Miliotes suggests Spanish white
wines made from the Verdejo grape: “Crisp, clean, and palate-cleansing,
it pairs well with the diversity of flavors in cocktail party food.”
— Red meat dishes explode with flavor when served with California
Cabernets and Merlots from the 2001 vintage, which Miliotes describes
as “great wines that are just rounding into their prime.”
About Seasons 52
Seasons 52 is an award-winning fresh grill restaurant offering a seasonally inspired menu featuring flavorful, lower calorie dishes and an adventurous selection of international wines. Seasons 52 has locations in Orlando, Altamonte Springs, Boca Raton, Ft. Lauderdale and Palm Beach Gardens and in the Perimeter and Buckhead areas of Atlanta.
Roasted Red Pepper Pistachio Dip
Ingredients:
1/4 cup pistachios, shelled and toasted (3 oz)
3/4 cup red peppers, roasted*, peeled and chopped (2 oz)
2 tablespoons bread crumbs
1 ounce lemon or lime juice
1 tablespoon honey
1 tablespoon chipotle Tabasco
1/2 teaspoon cumin, toasted
1/2 teaspoon salt, Kosher
Procedure:
— Toast pistachios in 350 degree oven for 5 minutes. Cool to room
temperature.
— Pulse pistachios in food processor for 30 seconds to chop nuts.
— Reserve a tablespoon for garnish.
— Add all other ingredients to bowl of food processor.
— Blend in food processor for 1 minute until smooth. Refrigerate for
a few hours.
— Garnish with reserved chopped pistachios.
— Serve chilled in small bowl with veggies or chips.
*To roast peppers:
Lightly rub a few red peppers with oil. Broil or grill red peppers to
char the skin. Place in a plastic Ziploc® bag or covered container
30 minutes. Remove peels & seeds.
FORT WORTH, Tex., Dec. 12 /PRNewswire/ — An estimated 30 percent of our calories come from outside traditional meals. Crazy schedules and increased stress during the holidays make smart snacking and nutrition even more important. Take some sugar out of the holiday and put the Grinch in your kitchen — literally — via a spread of Guacamole and a few veggies, suggests top-ranked maker, Wholly Guacamole, http://www.whollyguac.com. He’s mean, green, healthy-eating and ever so tasty.
O’ Guacamole Tree … Make holiday lunches fun with cookie cutters and toppings to magically transform that plain turkey sandwich into a holiday masterpiece — a tree or star decorated with sour cream garland and mini tomato ornaments.
To decorate your holiday shape sandwiches, use basics from your pantry including: diced fresh vegetables, olives, canned corn, nuts and even bacon bits. Anything your kids might eat becomes fair game and helps to inspire creative, healthy eating. Squeeze fat-free sour cream from the corner of a zip-close bag for extra flair.
Happy Birthday, Mr. Grinch, via Guacamole … For fifty years, Dr. Seuss’s Grinch has been a holiday favorite. To make this tasty version in your kitchen, cut your favorite sandwich into a triangle, cut off the points to make a pear shape. Top with Wholly Guacamole classic, smooth and etch Grinch brows and cheeks. For eyes, use yellow pepper circles topped with pimento stuffed olives. Cut an olive for the nose and add a sprig of celery greens for hair.
“Guacamole — unlike butter, mayo or ranch — is healthy — with good fats, nutrients and fewer calories than most spreads — It makes a spread you can feel good about adding,” states Wholly Guacamole Food Scientist and Nutritionist, Marcia Walker.
New Year’s Resolution — Eat Healthy … In 2008, try adding something healthy to your sandwich and use all-natural guacamole instead of other dips or spreads. One tablespoon has just 23 calories — compared to ranch/90, mayonnaise/45, and butter/36. Guacamole can actually lower your cholesterol and helps fight certain types of cancer. It is also loaded with nutrients — especially potassium. Find all-natural Wholly Guacamole in your fresh produce or deli section.
About Us: The name reflects what’s inside — it’s Wholly Guacamole — just avocados and spices — no chemicals or preservatives.
Bear Creek, WI (PRWEB) September 28, 2007 — Great Lakes Kraut, a leading sauerkraut manufacturer and winner of ChefsBest™ award, presents Oktoberfest recipes. As summer draws to a close, people across the country are dusting off their beer steins and preparing their favorite Sauerkraut recipes for the greatest celebration of German heritage: Oktoberfest.
Sauerkraut is a wonderfully tart complement to rich-tasting German sausages
What began as the wedding celebration of Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen just outside of Munich in 1810, Oktoberfest is now part of American culture with more than 140 celebrations across the United States. American Oktoberfest gatherings feature traditional German musicians, Marzen beers, German sausages, and of course, Sauerkraut.
“Sauerkraut is a wonderfully tart complement to rich-tasting German sausages,” said Ryan Downs, co-owner of Great Lakes Kraut Co. “It cuts through the spiciness of a bratwurst and enhances the flavor. It’s the perfect marriage,” Downs said.
Traditional German dishes featuring sausages, potato dumplings, and Sauerkraut are standard fare during Oktoberfest. Downs recommends the Savory Sausage and Kraut Skillet paired with your favorite German brew. Made with potatoes, Sauerkraut, and Kielbasa or the smoked beef sausage of your choice, this recipe is sure to be a hit.
For something more contemporary, but still crowd pleasing, try the Bavarian Crostini with melted Swiss cheese and Sauerkraut on pumpernickel bread.
Silver Floss® and Krrrrisp Kraut® Sauerkraut, winners of the ChefsBest™ Award as America’s best-tasting Sauerkraut, are manufactured by the world’s largest Sauerkraut producer, Great Lakes Kraut Co., LLC, Bear Creek, Wis. With processing facilities in Bear Creek and Shortsville, N.Y. — the best cabbage growing regions in the world — the company combines modern technology and four generations of Sauerkraut-making expertise to produce the country’s leading brands. Silver Floss canned and jarred Sauerkraut is found in the canned vegetable section of grocery stores in the East, South, and Midwest. Krrrrisp Kraut refrigerated Sauerkraut is located in the meat department at grocery stores nationwide. For more information about Great Lakes Kraut and its award-winning brands, visit http://www.sauerkrautnews.com
Savory Sausage and Kraut Skillet
Ingredients
* 2 Tbsp. butter
* 1 medium onion, chopped
* 1/4 cup chopped green pepper
* 1 apple, peeled, cored and grated
* 2 Tbsp. brown sugar
* 1/2 tsp. caraway seeds
* 12 small red potatoes, cleaned
* 1 1/2 cups Krrrrisp Kraut® Sauerkraut
* 1 lb. smoked beef sausage or kielbasa
Cut sausage into 3-inch pieces. Melt butter in skillet; add onion and green pepper and cook until tender. Add apple, brown sugar, caraway seeds, potatoes, and Sauerkraut; mix well. Place sausage on top of Sauerkraut mixture. Cover and cook over medium-low heat for 30 minutes.
This is hilarious! Apparently Paul McCartney’s deceased wife Linda released a post-humous album of music with an accompanying cookbook and Paul helped out with a little PR. I think this was made sometime in 1998, but its pretty funny to see McCartney teach you how to make mashed potatoes… who knew he could cook?!
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