Grilled Corn with Lime Butter Recipe


Add an extra zest to picked yesterday corn. You can make the lime butter up to two days ahead and refrigerate. Melt butter before brushing it over the grilled corn.

1 1/2 tablespoons butter, melted 1/4 teaspoon grated lime rind 1 1/2 tablespoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon ground red pepper 8 ears shucked corn Cooking spray

Prepare grill or broiler. Combine butter, rind, juice, salt, and pepper in a small bowl. Place corn on grill rack or broiler pan coated with cooking spray. Lightly brush on butter and cook 10 minutes, turning frequently. Remove from heat; brush corn with the rest of the butter mixture.

Bluefish and Shrimp

One thin blue fish fillet
One-cup breadcrumbs
3 tablespoons grated Romano cheese
1tablespoon fresh chopped parsley
1 garlic clove, minced
2-3 eggs
4-5 shrimps, peeled and divined
½ cup olive oil


If the bluefish fillet is not thin enough, approximately one half of the fish body, carefully slice the bluefish in half lengthwise.

In a bowl mix the breadcrumbs, cheese parsley and garlic. Add and stir in the eggs until the mixture is dense and sticky or until it has the consistency of raw chopped meat.

Form the breadcrumb mixture into a half-inch thick patty and lay it on top of a bluefish slice.

Slice the shrimp almost in half, lengthwise, so that it becomes an attached two halves.

Alternately cover the fish slice and patty halves with the other blue fish slices or butterflied shrimp. Do this to all the fish slices.

Pour half the olive oil into a frying pan and heat until the oil is hot.

Carefully place the fish slices in the frying pan. Pout the remaining oil on the fish halves. Cook 3-4 minutes, until the bottom each slice is firm. Turn each piece and fry on the uncooked side.

Cook for another 4 minutes or until the bottom fish slice is very firm.

Remove the slices and place them on dish covered with paper towels. Let stand for 30 seconds to absorb the excess oil.

Serve.

To watch a video of this recipe go to:
http://www.lookinatcookin.com/LaC_sitefiles/

Sesame - Zucchini- Shrimp

1 ½ tsp sesame oil
1 ½ tsp vegetable oil
2 cloves minced garlic
1 tbsp fresh minced ginger
1 minced green onion
1 1/2 lb large shrimp, peeled and de-veined
2 cups sliced zucchini
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp orange juice
1 tbsp minced parsley

Mix the soy sauce, lime and orange juice, and minced parsley in a jar or food processor and set aside.

Heat the oil in a large skillet over medium-high heat. Add the garlic,
ginger, green onions and cook for two minutes.

Add the shrimp and zucchini and cook for another five minutes, until the shrimp is bright pink and cooked through and the zucchini is crisp and tender.

Stir in the soy mixture. Serve hot.

Europe's Truffle Shortage Blamed On Global Warming

Farmers say production is down by 50-75% this winter season and they blame global warming, warning that if thermometers keep rising — as many scientists predict they could — France's black truffle will one day be just a memory.

This year, reduced output and good quality truffles have pushed the price of Italy's renowned white truffles to new heights, some reaching up to Lit7.5m (3 873 [euro]) a kilo.

This is not the first time weather has caused a dramatic downturn in French truffle production. A severe drought in the early '60s more than halved the harvest, bringing it down to about 50 tons. But the trufficulteurs, as truffle farmers are known, contend this current dry spell is longer and more acute.

Production in France has been in slow decline for 100 years — from 1,000 tons a year to just 50 tons, according to the Agriculture Ministry — under the march of urban sprawl into the fungus' forest habitat and the migration of farming folk to cities.


http://www.usatoday.com/weather/climate/globalwarming

Mushrooms Prefer Paper to Plastic

FOOD TIP

Mushrooms are special: They detest too much moisture.
In a plastic bag, they drown in their own liquid in a couple of days.
But they keep well close to a week if refrigerated in a closed paper bag.

Easy Mediterranean Tuna Salad

6 medium roasted red bell pepper strips from a jar.
2-3 cans Italian or Spanish tuna packed in oil, about 8 -10 ounces
1/2 pound ripe but firm tomatoes, cut into 1/4-inch slices, then halved
12 green olives, without pimentos
2 tablespoons minced fresh parsley
6 tablespoons fruity extra virgin olive oil
2 tablespoons balsamic wine vinegar
1/4 teaspoon sugar
Kosher or sea salt

Slice the peppers into 3/4-inch strips and place in a bowl. Slice the olives in half. Add the tuna, broken into chunks, the tomatoes, olives, and parsley.

Mix the oil, vinegar, sugar, and salt to taste in a food processor. Fold the dressing into the tuna mixture with a rubber spatula. Refrigerate overnight. Serve cold or at room temperature.

Storage Life of Select Food Items

The following list is the generally accepted minimum shelf life for the mentioned products. If the can, pouch or jar is dented or damaged in any way the time on this list may not be accurate.



Brand/Item Approx Shelf Life

Arm & Hammer Baking Soda indefinite
Boston Baked Beans 36 months
Campbell Soups 18 - 24 months
Campbell V-8 Juice 18 months
Capri Sun Juice pouches 18 months
Carnation Evaporated Milk 9 - 15 months
Carnation Instant Bkfst Powder 15 months
Carnation NonFat Dry Milk 12 months
Contadina Spaghetti Sauce 24 months plus
Contadina Tomato Products 24 months
Crisco indefinite unopened
Crisco Butter Flavor 18 mo. unopened
Del Monte Fruits 30 months
Del Monte Vegetable 24 months
Dinty Moore Stew or Chili 60 - 96 months
Dole Canned Juices 36 months
General Mills Wheat Flour 6 months
General Mills White Flour 15 months
Green Giant Corn or Peas 36 months
Green Giant Green Beans 24 months
Green Giant Mushrooms 48 months
Hanover Canned Vegetables 24 months plus
Hormel Corned Beef indefinite
Hormel Spam 60 - 96 months
Kellogg Cereals 12 mo. past date
Kellogg Pop Tarts 6 - 9 months
Libby SauerKraut 18 months
Libby Vegetables 24 months
Libby's Canned Salmon 24 months
Mariani Prunes 12 months
Motts Apple Juice 12 months
Motts Apple Sauce jar 12 months
Nestle Products - Candy 8 - 15 months
Ortega Salsas and Sauces 36 months
Ortega Taco Seasoning Mix 18 months
Progresso Black Beans 24 months
Progresso Soups 36 months
Quaker Instant Oatmeal 18 months
Ragu Pasta Sauces - jar 24 months
Rumford Baking Powder 18 months plus
Skippy Peanut Butter 24 months
Snackwell Granola Bars 6 - 8 months
Star Kist Tuna 60 months
Toll House Morsels/bars/coco 24 months
Welches Grape Juice Plastic 12 months
Welches Grape Jelly 12 months

Hazelnut Hummus

This different, nutty alternative to plain hummus can be served with pita chips, crudites, or crackers.

1 cup toasted hazelnuts (about 4 oz.)
1 can (14 oz.) garbanzos, rinsed and drained
4 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 tablespoon chopped parsley
2 tablespoons lemon juice
3 tablespoons or less Salt and pepper

To toast the hazelnuts, bake in oven at 375 degrees until golden under skins (break one to test), 10 to 15 minutes.
When cool enough to handle, rub in a kitchen towel to remove as many skins as possible

In a food processor, whirl hazelnuts until smooth. Add garbanzos, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth.
Add water, 1 tablespoon at a time, to thin to desired consistency.
Add salt and pepper to taste.

MAKES: 2 cups

Tangy Rice Salad



1 1/2 tsp. salt
1 1/2 cups long-grain rice
1/4 cup fresh lime juice
1/2 cup extra-virgin olive oil
1 clove garlic, minced
1 tsp. fresh oregano, minced
1/4 tsp. freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
1/2 cup chopped radicchio
1 1/2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese


In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and with a fork.

Thoroughly process in a food processor, the lime juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.

Add rice to dressing and toss to combine.

Add spinach, toss, and let sit until no longer steaming, about 20 minutes.

Add remaining ingredients and toss to combine. Serve at room temperature or cold.

MAKES 6 to 8 servings