Marc's Take: State Fair Food Guide

This week’s guest post is the writing debut of my brother Marc. While he has made cameos on the blog over the past three years, this marks his first official article! My brother is a fantastic cook, expert meat and fish smoker, and all around great guy. He shares the family love for food adventures and this post covers one of his annual traditions. With the Big E running in Massachusetts, I asked him to share his guide to state fair eating. If you follow his guide, you'll be sure to have a great time. He currently lives in Indianapolis and shares his guide to the Indiana State Fair. I hope you enjoy!

State Fair Food Guide

The end of summer brings one of America’s great traditions, the State fairs. The Big E began this past weekend in Springfield. In Indiana our state fair takes place in August, so below are some highlights to help you guide your way through the Big E over the next few weeks.

State fairs began as a way to celebrate and promote local agriculture and products available in each state. They were a way for local farmers to showcase the crops and animals they raise. They were also way to educate each other on the best practices in farming. State Fairs continue to serve this function today, although it is more of an education for those of us that are not part of the agricultural industry on a daily basis. As you visit the fair be sure to take a walk through the animal barns and vegetable displays to see this first hand.

Yes, even Lambs have Snuggies (animal print snuggies)

Now let’s talk about what makes the state fair great, the food and in particular the deep fried foods. The Indiana fair offers a great way to enjoy the fair and try many different foods, Two Dollar Tuesday. Each Tuesday of the fair vendors offer a different item for $2, usually it is a smaller portion of their signature dish. This not only allows you to save money but also try significantly more items. I recommend checking the specials at your state fair for an opportunity like this.

For the past few years a group of friends and I have made the trip to the fair. Luckily the fair grounds are in Indianapolis just a 10 minute drive. Even if you are further away the state fair is a good day trip and is worth experiencing. Here are some highlights from our trips to the fair:

Appetizers- Always start with something sweet, that’s why you came to the fair to begin with right?

Deep Fried Butter- This is by far one of the best deep fried treats, imagine a frozen pat of butter coated in cinnamon and sugar dipped in funnel cake batter and deep fried. The resulting golf ball sized treat tastes like a gooey cinnamon roll. The best way to eat it is to bite off one end take the liquid center as if it were a shot and chase it with the fried dough. 5 out of 5.

Deep Fried Reese’s Peanut Butter Cup - Right up there with the deep fried butter. People rave about the Snickers Bar and the Twinkie. But the Reese's cup surpasses both. The full size Reese’s cup dipped is dipped in a funnel cake batter and fried until the outside is crisp. The inside of the dough is soft and the peanut butter and chocolate melt together to create an unforgettable combination. 5 out of 5.

Deep Fried Cookie Dough - This was actually found at Progressive field in Cleveland, home of the Cleveland Indians. We all love raw Chocolate Chip cookie dough and this hits the mark. A generous portion of raw cookie dough is covered in funnel cake batter, fried and served with powdered sugar. The cookie dough come out warm and tastes like a partially baked cookie. If you are at the ball park this is a must have. 5 out of 5.

Entrees- Time for something a bit heartier
Chicken Eggo Sandwich- A deep fried chicken breast coated in a Captain Crunch Batter between two eggo waffles. This was worth the hype and had a nice crunch on both the eggos and the chicken. I would recommend giving this a try if available at your fair. 4 out of 5

Donut or French Toast Cheeseburger- As it sounds a burger with maple syrup between two pieces of French toast or two krispy crème donuts (your choice). This has become more popular in recent years and really isn’t all that it’s cracked up to be. The sweetness of the donuts overpowers the burger and doesn’t offer the right balance of sweet and savory. 2 out of 5

Burgers and donuts on the flat top.

Gotta love the ads.

Dessert-

Ya Ya’s Deep Fried Tomato Balls - Greek inspired combination of diced tomatoes, cheese onions and bread crumbs fried to a crisp golden brown. These come served with a tzaziki sauce that makes it extremely refreshing after all the sweet items you had before. 4 out of 5.

Corn on the Cob - I know what you are thinking. Corn on the Cob that is too healthy for the fair, why waste your time? Well remember the fair is about celebrating the harvest and the local farmers. Oh and they have crock pots full of melting butter that your corn takes a bath in before it gets to you. Throw that health concern out the window, nothing healthy about it. 5 out of 5

Hopefully this helps you navigate the state fair and narrow down some of the choices. What are your favorite fair foods?

Here are a few more fair offerings.

Deep fried brownie

Freshly fried Saratoga chips

Beth From Denver: Zucchini Crisps for Healthy Snack Wednesday

My best friend Beth from Denver is back with another delicious vegetarian friendly dish. This is a great addition to the game night snack spread, or even for a quick appetizer before a dinner party. Some of our favorite Italian restaurants in St. Louis (where we grew up) offer fried zucchini sticks as an appetizer. While they are always tasty, this version is more appropriate for Healthy Snack Wednesday. Enjoy!

From Beth:
I love snacks! Especially when they are healthy and easy to make. I knew I would want something to snack on while watching the Broncos on Monday Night Football but didn't want to spend too long in the kitchen. So I sliced some zucchini and made some crisps. Sorry for the vague ingredients list, as I was being speedy, I didn't measure anything.

Zucchini Crisps
1 zucchini, cut into about 1/4 inch slices
Shredded parmesan cheese
Bread crumbs
Olive oil
Salt
Pepper
Marinara sauce

Preheat the oven to 450 degrees. Slice the zucchini and toss with olive oil in a bowl to coat evenly. Combine the shredded parmesan cheese, bread crumbs, salt and pepper to taste in a smaller bowl. Coat both sides of each zucchini slice before placing on a foil covered cookie sheet. Bake for 20-25 minutes until zucchini is tender. Serve with warm marinara sauce for dipping.

Vacation Eats: Burlington, Vermont

My family loves food as much as a I do! When planning a vacation to celebrate my mom's birthday, we knew that we would do a lot of eating. We started our week-long vacation with a weekend in Burlington, Vermont. My mom, brother, the hubby and I packed up the car and headed north. After about a four hour drive we arrived at our hotel in Burlington. 

After a quick pit stop, our first dining destination was the Bluebird Tavern, recommended by my friend Jenni. This local spot is known for its local, sustainable foods and creative menu. It's located just down the road from the main downtown area in Burlington. The space is really interesting, with dark wood interior and a nice rustic feel. Interestingly enough, in its former life it was a Mexican restaurant! The current owners did a great job of changing the space and giving it a warm and comfortable New England Tavern feel. The creative menu offered a lot of choices for both food and inventive cocktails. 

We had been driving all day and were ready to eat. After ordering cocktails - a roasted orange negroni for my brother and some wine, we started the meal with two different appetizers. My mom and I shared the chilled carrot soup served with pickled eggs and microgreens. There was also a delicious oil drizzled on top (can't remember what it is now!). And the four of us shared a huge bowl of poutine with bluebird gravy and Vermont cheddar curds. 

We didn't get a picture of all the entrees, just half of my squash blossom flatbread. The dough had just the right amount of bite and was topped with fried squash blossoms, thinly sliced zucchini and Vermont Butter & Creamery goat cheese. My adventurous brother chose the Smoked Deer served eggplant, olives, and new potatoes. My mom's dry aged NY strip was surrounded with a beautiful assortment of mushrooms and a flavorful mushroom jus. The service was great and the food was fantastic. We were pretty sure that we were too full for dessert...until the menu arrived. I just can't say no to root beer floats. And this was no ordinary root beer float. This one had roasted almond ice cream (with roasted almonds) and was topped with Rookie's root beer. Rookie's is a local Vermont brew. According to their Facebook page, "Rookie's Root Beer is hand crafted in small batches in our Burlington, Vermont since 2005.We use premium ingredients such as licorice, wintergreen, sassafras, vanilla, molasses, and evaporated cane juice."

After tasting this delicious combination of roasted almond and handcrafted root beer, it will be hard to go back to plain vanilla!

Next time you're in Burlington, be sure to stop in to Bluebird Tavern! 

The next morning we got up bright and early to head to a day full of dairy delights - the 3rd Annual Vermont Cheesemakers Festival. The sun was shining and there were hardly any clouds in the sky. The festival takes place on the beautiful grounds of Shelburne Farms. As we drove toward the Coach Barn we passed grazing cows, the manicured lawn of the Inn and along the edge of Lake Champlain.

After arriving at the festival, we had our hands stamped and started our adventure. The festival was set up in a large entry tent as well as various rooms in the Coach Barn. My mom and brother purchased tasting glasses to sample out the local beers, wines and spirits. For just a few dollars, plus a few more for samples and they were  happy!

Maple syrup shots

Cheers! Maple Cheesecake minis.

After a sweet treat, we settled in for an entertaining grilling demo from Steve Atkins

Chef and Owner of The Kitchen Table Bistro.My only complaint was that he only showed us how to make the recipes and there were no samples. Since they sounded so good, we adapted one for our most recent cookout. Grilled bread (whole grain baguette) with grilled flank steak, thinly sliced Montegrappa cheese and arugula. It was a perfect appetizer and easy to customize for non-cheese eaters and non-arugula lovers.

After sampling cheeses, pickles, jams, sauces, and more we were ready for some solid food. There were two lunch vendors set up just outside the tent. We opted for the grass-fed burger topped with Vermont cheddar and a side of Asian slaw. We added on some Root Cellar bread and butter pickles that we purchased for a perfect pairing (try to say that three times fast!).

I think the hubby is thanking this little guy
for the delicious goat cheese.

The festival was a lot of fun! The tickets were reasonably priced and we had a great weekend in Burlington. It did get crowded as the day went on, but everyone was polite. There were a huge number of samples to be had - I only wish we could have bought more! Our next destination was Montreal and we weren't travelling with any refrigeration. I did get a lot of brochures to remember what we liked.

For links to all of the vendors, including the ones below visit the official festival website at http://vtcheesefest.com. It's hard to describe everything we tried, so here are some of our tasting highlights:

Root Cellar Pickles: In addition to traditional bread & butter, they also had sweet & spicy and apple cinnamon!
Red Hen Baking Company: They had a delicious assortment of breads to pair with the cheese samples. We didn't move quickly enough and they were sold out before we could get a loaf.
Maplebrook Farm:  Fresh ricotta sprinkled with cinnamon sugar, fresh mozzarella, and deliciously creamy burrata cheese.
Sage Farm: This small family run dairy produces a number of delicious goat cheeses. We tried the Sterling and the Madonna. They were creamy, a little tangy, and delicious.
O Bread Baking Company: This bakery is located on the property of Shelburne Farm and has been turning out pies, baguettes, and more since 1979. We bought a deliciously buttery brioche for a road trip snack.
Vermont Spirits: Tell me this doesn't sound incredible: "Vermont Gold Vodka is pure, delicate, unflavored vodka, handmade in small batches from the sugar of maple sap". This unique distillery produces three vodkas: two from maple sap and one from milk sugars. This results in a smooth vodka. Each year is different depending on the sap.
Cellars at Jasper Hill Farm: Of course everything that gets aged at this facility is worth noting! I especially love the Cabot clothbound cheddar.

We left the festival full and happy!

We had a few other stops in Burlington before heading north. We found a little more room in our stomachs for a tasty locally sourced dinner at The Farmhouse Tap and Grill downtown. How can you go wrong with a restaurant that offers biscuits as an appetizer! Their menu was full of tempting items and I hope we can get back there again to try out more.

On our way out of town we stopped into local favorite Penny Cluse Cafe for a hearty breakfast. I enjoyed a hearty omelet full of fresh vegetables. The hubby opted for the special french toast and we had a gigantic fresh fruit bowl to start us off. The coffee was fresh, hot and refilled often. A great start to our day.

Next stop....Montreal!

Summer Vacation: Cheese, Meat, and more

I hope you are all having a wonderful week! The Good Cook Doris team is enjoying a food-filled vacation this week. Once we get back into our routine, we'll have some delicious posts about our treat-filled travels. In the meantime here is a look at our vacation so far.

First stop: Burlington, Vermont for the Vermont Cheesemakers' Festival

Next stop: Montreal for Schwartz Deli Smoked Meat

Third stop: Bagel Tasting - Seeing which Montreal Bagel we liked best


Fairmont Bagel Bakery

St.-Viateur Bagels (our favorite - hot from the oven!)

See you  next week!

Pizza Party (you'll never guess it's all vegetarian)

First, congrats to E1 (aka Erin) for being the winner of a full line-up of Want'ems chips and fusion dips! We pulled the winner using random.org. I'll be in touch to make sure you get your new snacks!

There is something so fun about having a pizza party. It brings back memories of celebrations in elementary school, get togethers with friends on weekends, and just those lazy nights when all you want to do is order in and watch a movie. And its the perfect opportunity to be creative!

When I was home visiting family in St. Louis earlier this spring, my cousin Leslie and her husband Andy hosted the family for lunch. I was lucky enough to grow up just a few houses down from my Leslie and her brother Eric until we were in high school, and then just a neighborhood away. In elementary my brother, cousins and I used to walk to school together, spend our afternoons playing in the yard, and just had fun being kids. As we moved into junior high and high school, Leslie and I had classes together and played softball and lacrosse together. For one year, all four of us cousins were in high school together (Grade 12, 11, 10, 9). It was fun! Now that we live about 1100 miles apart, we don't get to spend as much time together. But whenever we do, we have a great time! Here's a picture of us from her wedding two years ago.

Leslie and Andy love to cook and entertain and they put together some delicious and creative vegetarian meals. When we arrived for lunch, we came in the midst of the pizza preparation.

On the menu were a number of different pizzas. Each was carefully put together on top of a prepared crust and then slid into the oven to bake to crispy deliciousness. Here's a look at the flavorful pies they put together:

Barbecue "chicken": smoky barbecue sauce, meatless chicken nuggets, fresh diced red onions and tomatoes, and shredded mozzarella cheese.

Mexican Pizza: Refried black beans, shredded cheddar-jack cheese, sliced black olives, and topped with lettuce and salsa

Fresh Mozzarella, Tomato and Basil: As simple and delicious as it sounds with fresh cracked pepper and olive oil

Supreme Pizza: Tomato sauce, meatless meatballs, green peppers, tomatoes, red onions, and sliced black olives

And to start the meal a fresh and health salad topped with a St. Louis specialty - provel cheese! This creamy cheese is a St. Louis original. A patented blend of cheddar, swiss and provolone, it comes in ropes. Technically it can't be called a cheese, it is a processed cheese product. But it is delicious and creamy and was developed for use on St. Louis style pizzas. It melts into a beautiful pizza topping with no stringiness.

I love their dishes and bowls!

I've already made a few of these pizzas at home since the party. The Mexican black bean pizza is delicious topped with avocado slices, a squeeze of lime and a sprinkling of fresh cilantro. Even though we are meat eaters in our house, we bought the 'chik'n' nuggets to top a deliciously smoky barbecue sauce covered pizza.

Thanks Leslie and Andy for a wonderful lunch and inspiration for some great meals. And thanks for always being so much fun!

Smokin’ Back Yard Cookout Part 2: Appetizers and a Giveaway

Every party has to start with appetizers! There is nothing worse than getting to a shindig and waiting and waiting and waiting for the food to be served. For a summer cookout there are a few things to consider when planning the menu. It is important to think about temperature, time, serving location, size of the main course and your guests. I knew that our appetizers would be set up inside, but would probably be out on the dining room table at room temperature for at least a few hours. That meant no dairy or other potentially quick-spoiling items. I also knew that at least one cilantro-averse friend was going to attend and made sure to adjust my recipes appropriately. And lastly – with a huge spread of meat for dinner nothing too heavy!

I decided on assorted dips with chips and vegetables. The first part of good chips and dip? Chips! Through a friend at work I was introduced to Adam and Noah over at Want’ems – a new snack food company started by the two friends. They are fellow Bostonians and have introduced a line of wonton chips and what they call fusion dips. You can check out their story over on their website. They offered some free samples, and I said I’d be happy to try them out. As usual, I did not receive any compensation other than free food and all opinions are 100% mine.

The chips are inspired by the wonton chips that you get at Chinese restaurants. However these are made with whole-wheat flour and have no trans-fats. While they wouldn’t necessarily qualify for Health Snack Wednesday, they are no worse for you than other snack chips. The chips come in two flavors – Original and Asian BBQ. In addition to the chips, they also created three dips. I tried the Sweet Chili dip (think a take on duck sauce) and a Thai Mango.

The chips were good – they were light and crispy and paired well with all the dips at the party. I liked the original best. They weren't greasy, but still held up to all the dips. The sauces were chunky and a little sticky. I used the Thai Mango as a dip. It was a little sweet and a little spicy. I used the Sweet Chili as a marinade for the smoked chicken wings and it worked well. The verdict from the party was that the chips were a hit!  We all liked that the dips were chunky and you could see all the ingredients - like good sized pieces of mango in the Thai Mango dip. The flavors were bold and something different than the ordinary salsa or onion dip. I think the dips will be fun to use for a marinade or sauce for different grilled meats and vegetables. I can picture making a chicken and vegetable stir-fry and pairing it with the General Tso dip (I have not tried that one yet).

The partners behind Want’ems want you to taste their full line-up of products and come up with your own creative uses! Details on how to enter are at the end of the post. If you can’t wait for the results of the contest, you can check their website for information on availability.I was able to find some at my Boston area Whole Foods.

Another dip that went well with the Want’ems and sea salt and lime tortilla chips is my go-to recipe for Tomatillo-Avocado Salsa. This is one of those dips that makes the menu for most of our parties. It’s quick and easy to prepare and the tomatillo and lime keep it bright green. Each time I make it I adjust the seasonings a little. Sometimes jalapeno, other times green chili powder. And if it’s the right season – a handful of ground cherries! The salsa lends itself well to adjustments.

Tomatillo-Avocado Salsa
Adjust the number of ingredients based on your crowd size; this serves about 6 people as part of an assortment of appetizers.

4-5 raw medium sized tomatillos, husks removed and well rinsed
3 avocados, removed from skins
1/2 – 1 hot pepper (jalapeno or serrano chili, seeded)
Juice of 2 limes
1/4 of a yellow onion

Cut the tomatillos into quarters and set aside in a bowl
Cut the onion into a few pieces and set aside in a bowl
If using a hot pepper, remove the seeds and ribs and cut into a few pieces
Working in batches, add the tomatillo, onion and hot pepper pieces into a food processor and pulse until just smooth, add to a mixing bowl after pulsed
Remove avocado from the skins and add to the food processor, add in the fresh lime juice and a few spoonfuls of the tomatillo mixture and pulse until smooth
Add the processed avocado to the rest of the tomatillo mixture and mix until well blended
Season with salt and pepper
Add chopped cilantro if you know your crowd
Serve immediately, or cover with plastic wrap and refrigerate until party time

For the next post, I’ll feature another chunky salsa and some delicious side dishes from the backyard cookout. Now, on to the giveaway!

Enter to win a full line-up of Want’ems chips and fusion dips! Want’ems will send one lucky winner the following:

1 bag of Original Want’ems
1 bag of Asian BBQ Want’ems
1 jar of Thai Mango dip
1 jar of Sweet Chili dip
1 jar of General Tso dip

Three ways to enter!
Entry 1: Leave a comment sharing your all-time favorite chip & dip combination
Entry 2: Head over to Twitter & follow @wantems1 or Facebook and Like the Want’ems page
Entry 3: Follow Good Cook Doris through the Google Follow widget on the right side, or subscribe to the Good Cook Doris RSS feed

The fine print: This prize is provided by Want'ems and will be shipped directly to the winner. The winner must live in the continental U.S. Entries must be received by Tuesday, July 19 at 9pm. Winner will be announced on Wednesday, July 20. Good luck!http://www.facebook.com/pages/Wantems/190256281011929

Smokin’ Backyard Cookout: Part 1

The smoke has cleared and I’m excited to share my latest cooking adventure!

Over the last two summers I did a fair amount of smoking using my gas grill rigged up with a smoker box and water pans. This year, I tackled smoking in a dedicated smoker! Last November I was lucky enough to win a Masterbuilt electric smoker and I finally put it to work. I know it’s not a traditional smoker that you’d see at a real barbecue place – but for a novice smoker in the ‘burbs it is perfect. The electric smoker maintains a consistent temperature and all it takes is some woodchip additions and monitoring throughout the cooking process.

With inspiration from my previous smoking adventures and my brother’s smoking expertise I put together a menu for a recent get together. When I entertain, I love to try out new recipes, new dishes, and new cooking methods. The challenge of trying something new is exhilarating! There are one or two items that always make an appearance on the table, but most of the dishes are new.

I tackled menu planning and party planning by starting with a list. First with a list of all of the dishes and their ingredients and second a timeline for when each dish would be made. A little cookbook, online research, and a phone call to my brother helped to put the finishing touches on the smoking timeline. The next step was to make labels for each dish for the serving table. This helps plan the table space and also ensures that dishes don’t get forgotten in the rush to get everything on the table.

ON THE MENU
Appetizers
Smoked chicken wings – plain, buffalo, and sweet chili
Chunky pineapple salsa*
Tomatillo-avocado guacamole*
Sea salt & lime tortilla chips*
Want’ems chips with Thai mango dipping sauce
Carrots, broccoli, and celery for dipping (these went untouched)

Main Course
Smoked brisket with coffee dry rub
Smoked chicken with garam masala rub
Homemade garam masala barbecue sauce
Smoked tofu for the vegetarians
Smoked vegetables - summer squash, zucchini, garlic scapes, and mushrooms
Grilled corn on the cob
Tastes Better with Friends’ Peanut Apple Coleslaw

*Old favorite – always on the table for parties

There are too many delicious things to cover in one post, so I’ll start today with the smoked meats and barbecue sauce.

I decided to smoke an assortment of items to test out my new toy. I picked my favorite meat to cook – brisket. Using the temperature required for the brisket, I adjusted the cooking times for the rest of the items. The smoker has different shelves which allowed me to easily add each item at the appropriate time. Everything turned out flavorful, but my hands down favorites were the chicken wings and the chicken breasts. The meat was juicy and the smoky flavor infused each bite.

Smoking Temperature: 225 degrees F
Wood chips: Equal parts Maple and Apple woodchips

Smoked Chicken Wings

2 pounds fresh chicken wings
Smoking time: 1.5 – 2 hours

Seasoning: A generous sprinkling of kosher salt and fresh ground pepper
Prep time: Let seasoned chicken wings refrigerate for an hour or two while the brisket is smoking

Serving styles:
1: Naked – served as is with no sauce
2: Buffalo – I received a free bottle of KC Masterpiece hot buffalo sauce through Foodbuzz. Since I’m not a fan of buffalo flavoring it was a perfect addition to the party. I tossed of the cooked wings in the sauce and every reported that they loved the flavor and spice.
3: Sweet Chili – this sauce, made by the folks behind Want’ems chips is inspired by duck sauce. I was given the sauce to sample. The dip/sauce is full of onion, pepper, garlic, and jalapeno pepper. I tossed wings in a generous helping of sauce. They were sweet, with just a little kick.


Smoked Chicken Breast with Garam Masala Rub

4 whole chicken breasts, bone-in, skin-on
Smoking time: Approximately 2 hours, until the internal temperature reaches 160 degrees

Seasoning: Garam Masala seasoning
My coworkers traveled to India earlier this year and brought back an assortment of spices for me to add to my pantry. I thought this was the perfect opportunity to try them out! Garam masala is a spice blend that is made a little different by each person. It often has cardamom, cinnamon, ginger, coriander, nutmeg, and cloves. Those are all spices that go well with poultry. I rubbed each chicken breast generously with garam masala – making slits in the skin and putting the spices underneath the skin as well. Let the seasoned chicken rest in the refrigerator for an hour or so. Rub the chicken breasts with olive oil before adding to the smoker.

When the internal temperature reaches 160 degrees, remove from the smoker and let rest for 20 minutes before cutting and serving. Serve with barbecue sauce. Eat it on its own or make a messy sandwich.

Smoked Brisket with Coffee Dry Rub

1 - 4.5 pound brisket, fat layer trimmed to about 1/4 inch thick
Smoking time: About 6-7 hours for this size. After 4 hours wrap brisket in foil and continue to smoke for another 2-3 hours. The internal temperature should reach 185 degrees.

Seasoning: Coffee Dry Rub. I first made this seasoning two years ago when I smoked my first ribs. The combination of coffee, brown sugar and chili powder gives the meat a great flavor.

Coffee Dry Rub (courtesy of Whole Foods Fire Up the Grill flyer, summer 2009)
2 cups light brown sugar (I used dark brown, it's all we had)
1 cup chili powder
1/4 cup paprika
1/4 cup kosher salt
1/2 cup medium ground black pepper
1/4 cup finely ground dark roast coffee

Serving: Let the brisket rest for at least 20 minutes before thinly slicing. Serve plain, douse in barbecue sauce or make a sandwich! Reheat the next day in barbecue sauce.

Garam Masala Barbecue Sauce

Barbecue sauce is really easy to make. If you have an extra 20 minutes, it’s well worth whipping up your own unique sauce. I wanted to incorporate the garam masala to pair with the chicken flavoring. I did some internet searching to find a recipe to consult for proportions of ingredients. I happened upon a Barefoot Contessa recipe for a basic barbecue sauce. Using the recipe as a starting place, I created my homemade sauce.

1/2 diced yellow onion
1 garlic scape, minced
1/2 cup vegetable oil
1 6 ounce can tomato paste
1 cup apple cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup brown mustard
1/2 cup soy sauce
3-4 tablespoons Garam Masala
1 very light sprinkle of hot red chili powder (part of my Indian spice collection)

Heat a large saucepan over medium-low heat
Add vegetable oil, chopped onions and garlic scape and sauté for 10-15 minutes until onions are translucent
Add the remainder of the ingredients and simmer on low for 30 minutes, stirring occasionally
I wanted a smooth sauce, so I used an immersion blender to blend the onions and garlic into the sauce

Makes approximately 1 quart of sauce. Store in an airtight container in the refrigerator if there is any sauce leftover.

Enjoy!

That's all for this post. Stay tuned for the next installment with appetizers and a giveaway!

The Want'ems chips and dips were provided to me as a free sample. I was not obligated to review and I did not receive any financial compensation. I received the KC Masterpiece Buffalo sauce through the FoodBuzz tastemakers program. The sample was also complementary and all thoughts about it are shared voluntarily. The rest of the food I bought at the farmers market and grocery store!

I Love Samples (and Marketing): Things I've Tasted Lately

Anyone who has known me for a long time will attest to my love of samples. From the grocery store to fairs to markets to promotional giveaways; I love to try new things and ask questions. So one of the things I enjoy about blogging is the opportunity to try new things and find out about new products. And as a lifelong lover of marketing, I'm interested in how products are presented and distributed. I love to think about things like who the product is geared to, why the packaging is a certain color, and of course what the product tastes like. I think getting to sample products is a two way bonus - the company's get their product out to an engaged consumer and I get to do my own little marketing study. The business of food is fascinating to me.

Here are some of the things I think about when getting new products to try. How was it shipped? Is the package personalized? Did the company send detailed product information to convey their message? If I saw this product in a store, would it be something I'd pick up? If I wanted more information, does their website have what I'm looking for? Is this something that I would recommend to friends and readers?

With that said, here is a look at a few products I've had the opportunity to sample recently. These products were all sent to me as complimentary samples and I was not obligated to review or post about the products. I did enjoy them and decided to share them with you. This is part one of a few posts about products I've tried lately. I'll sprinkle them in along with my regular posts with recipes and healthy snacking.

Somersault Snacks

Somersault Snacks found me on twitter when I was tweeting about Healthy Snack Wednesdays. I had never heard of them before, and I asked if they would be able to send me a sample to try out. I was quite surprised, and delighted when I opened the package that arrived at my house. Enclosed in colorful tissue paper with a hand-signed note were snacks in four flavors. Not just one of each, but three sizes of each flavor!

I started with the chocolate and fell in love. They almost taste like grown up cookie crisps. Just the right amount of sweet and I loved the taste of the sunflower seeds. I'm working my way through the flavors during snack time. The only problem I found is that they aren't readily available in my neighborhood! They are available at a few coffee shops and in the online store. I think I will need to email my grocery store about stocking the chocolate.


Mexican Apple Soda - Sidral Mundet

Thanks to the magic of social media, I was sent two bottles of Sidral Mundet apple soda and a fun shopping tote. According to their website, Sidral Mundet is "an apple-flavored, authentic Mexican soft drink made with 100% real sugar. Sidral comes in two great flavors – regular and green apple – and has been a mainstay in the Mexican-American community since the early 1900s." The sodas are pasteurized and available for purchase mostly through mom & pop restaurants, soda shops and food trucks. A quick look on their store locator showed that the closest stores to me were down in Connecticut. Guess I'll have to be on the lookout on my next road trip!

The hubby and I pulled out our trusty tasting glasses (thanks Sam Adams brewery tour!) and juice glasses and split the sodas for a taste test. The regular flavor was like a fizzy apple cider. It was a deep caramel brown color and sweet, but not too sweet. The green apple was almost a seafoam green color - it was hard to capture it just right in the photo. This flavor was more tart and definitely had that green apple flavor. I really enjoyed the regular apple flavor. I love apple cider and this was a great apple flavor.

Lindsey Olives

I love olives. They consistently rank in my top 5 foods (bread, cheese, eggs, avocado & olives). Since I was little I've been snacking on them. I don't discriminate - I like all kinds green, black, pitted, marinated, or alone. I like them on top of carrots, out of the jar, or cooked into a dish.

When I was down at Eat Write Retreat in May I had the opportunity to sample some of Lindsey Olives newest offerings. Pictured above are their Green Ripe Naturals. In addition to tasting the olives we also learned about the history of the Lindsey Olives company. Founded in 1912 by the Bell brothers, the still family-run company is approaching their 100th year of growing and distributing California olives. In the late 1930's one of the brother's stepsons joined the team and the Carter family joined the name. I learned from their website that Bell-Carter Foods, Inc. is the largest table olive producer in the U.S. and the second largest in the world. That's a lot of olives!

The naturals that we tried at the conference are harvested just once each year. There are no preservatives added to the olives. The ingredient list reads olives, water, and sea salt. The olives are freckled in appearance and milder in taste than the usual green olive. I enjoyed them and the would be a good addition to an appetizer platter or used as topping for chicken. For my first tasting, the olives went straight from can to my mouth. No stopping for anything else in between.  Luckily, these are easy to find in stores in my area. Lindsey Olives has a store locator on their website and are carried at many different retailers. 

That's just a peek at some of the fun things I've been tasting. As usual, I was not compensated in any way by these companies and was not obligated to review their products. As I mentioned, I enjoy the process of evaluating products and sharing with others!

Daring Cooks Challenge: Healthy Potato Salads from Around the World

After sitting out a few challenges, I’m excited to be back for the June Daring Cooks challenge! Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana.

This was my kind of challenge – a theme and ingredients and the freedom to create! I had a weekend cookout to head to where the hosts don’t eat any onions, garlic, or spicy foods. So I wanted to create something that met everyone’s tastes and was delicious!

I started thinking about dressing options and decided on Greek yogurt. From there, the answer came quickly. Potato salad with tzaziki dressing. It would be light, fresh, and perfect for a hot afternoon. And a great accompaniment to burgers & corn. To make the dish even more festive, I used a mix of red, blue, and gold potatoes. This made enough to serve 6 as a side dish.

Tzaziki Potato Salad
Approximately 3 pounds of baby red, Yukon gold, and blue potatoes, rinsed well
1 single-serve container of Greek yogurt (I used Chobani)
1/2 of an English cucumber
Zest of 1 medium lemon
Juice of 1 medium lemon
1/4 cup chopped fresh flat leaf parsley
A few sprigs of parsley for garnish
Kosher salt
Salt and pepper to taste

Step 1: Prepare the cucumber
This will eliminate excess moisture from the cucumber so that the potato salad isn’t soupy
Wash the cucumber well
Using a box grater, grate the cucumber into a colander set over a bowl
Add a sprinkle of kosher salt and toss to combine
Put a plate on top of the grated cucumber and place a heavy can on top
Leave the cucumber to drain while you prepare the rest of the ingredients

Step 2: Cook the potatoes
Add the rinsed potatoes to a large pot
Fill with cold water until the potatoes are covered by about 2 inches
Bring to a boil over medium high heat
Cook for 10-12 minutes until the potatoes are tender, but still a little firm when you stick a knife into them
Drain and return to the hot pot for a minute to dry them off
Pour potatoes onto a baking sheet and allow to cool completely

Step 3: Mix the tzaziki while the potatoes are cooking
Zest the entire lemon and place zest into a small bowl
Juice the zested lemon into the bowl, being careful not to let any seeds get in
Add the chopped parsley into the bowl and mix the ingredients together
Remove the cucumber from the colander and squeeze out any remaining moisture with your hands
Add the cucumber to the bowl and mix to combine
Add the Greek yogurt into the bowl
Mix until well combined
Taste and add salt and pepper to taste

Step 4: Assemble the salad
If any of the potatoes are large, cut so that they are of even size
Add to a large serving bowl (or storage container if transporting)
Add tzaziki mixture and gently toss, making sure to coat all of the potatoes
Garnish with parsley and serve chilled

Serves 6 as a side dish
Cook time: 10-15 minutes for potatoes
Prep time: About 30 minutes