$25,000 Backyard Giveaway – Hot Diggity Dog!

I recently received an email from Hebrew National – the hot dog folks “who answer to a higher authority”, highlighting their “$25,000 Ultimate Backyard Upgrade” contest. Instantly, my mind began to wander, how would I upgrade the backyard with $25,000 grand? A few months ago, I saw this really cool outdoor kitchen that got my culinary juices flowing, here is a picture of what I would call an ultimate grill set-up!

Complete with refrigerator, oven and a killer grill, this would look so great by the pool and the whole set-up is around $2,000, which would leave another $23,000!!!

Perhaps we would redo the pool area and bring it a bit more into the 21st century, something like this would be nice.













Or maybe perhaps something like this.

Anyway, I realized that I could easily spend the entire $25,000 grand if in fact I won the contest.
And my chances of winning would probably be better if I didn’t tell ALL of you about the contest, but I’m too much of a softy to do that so I am not only telling you about it, in addition I’m going to give you the link so you can register for yourself.

What would you do to your backyard? I’d love to know your thoughts and dreams.

Obviously, Hebrew National would love for us to use more of their products, which all happen to be great, they only use the front cuts of beef and have never used any fillers, by-products, artificial colors or flavors in any of their beef hot dogs. I particularly enjoy the Hebrew National Jumbo Beef Franks as an easy summer supper, so I thought that I would share my hot dog cooking technique with you and also my recipe for Spicy Horseradish Mustard, which just takes a hot dog and makes it a supper sensation.

I’ll give you the link to the $25,000 Ultimate Backyard Upgrade after the recipe and cooking technique… so no peeking ahead!!!


This mustard recipe goes great with burgers, grilled fish, chicken or on your favorite deli sandwich just as well as on a Hebrew National Frank. Making the mustard a day or two ahead will only bring out more of the spiciness.

Spicy Horseradish Mustard
(Yields about 2 cups)

2 ounces - Coleman’s Dry Mustard (The quality is worth the price)
½ cup - Boiling Spring Water or Filtered Tap Water
1 Tablespoon - Mustard Seeds, toasted (I’ll explain below)
½ cup - Cider Vinegar
1 Tablespoon - Prepared Horseradish
2 each - Garlic Clove, sliced
1 teaspoon - Organic Cane Sugar
2 teaspoons - Sea Salt, ground
3 each - Large Egg Yolks, slightly beaten
To taste – Cracked Black Pepper

Combine the ground mustard and the boiling water in a measuring cup and mix into a soft paste, let stand for 15 minutes uncovered.

Meanwhile, heat a small saute pan over medium-low heat and toss the mustard seeds into the pan, moving the seeds continuously until the seeds begin to jump in the pan like dried kernels of corn, about 2 minutes. Remove skillet from heat and allow the seeds to cool completely.

In the bowl of a food processor, combine the cider vinegar, horseradish, garlic, sea salt and sugar. Process the ingredients until well incorporated, about 1-2 minutes.



Using a double boiler set over medium heat with about 1 inch of water in the bottom pan, combine the horseradish mixture, the mustard mixture and the egg yolks.

Stir constantly to ensure that the egg yolks don’t scramble, until the mixture begins to thicken and coats the back of a spoon when run through the liquid, about 5 minutes. Remove from heat, stir in the toasted mustard seeds and allow to cool to room temperature. Adjust seasoning with cracked black pepper. Place in an air-tight container and refrigerate for up to 2 months.

John’s Delicious Hot Dog Cooking Tip
It’s all in the technique isn’t it?

(For 4 Hot Dogs)

Using a heavy cast iron skillet set over medium heat, melt 1 tablespoon of organic butter.

When the butter is melted, gently coat both sides of 4 hot dog buns with the butter.
Toast the buns until just golden brown, remove from the pan and set aside.

Turn heat up to medium-high heat and add the hot dogs.
Let the dogs sit in the pan undisturbed for about 2 minutes to get a nice brown color on the bottom edge (don’t let them burn).

Turn the dogs over and continue to brown all four sides.

Turn the pan up to high heat and with the dogs still in the pan add 1/2 cup of your favorite beer to the pan.

Continue to cook the dogs in the beer, shaking the pan frequently until almost all of the beer has evaporated away.

Turn off the heat and place a wonderfully toasted/steamed dogs into each of the golden toasted buns.

Garnish with the Spicy Horseradish Mustard and any other condiment you prefer and enjoy with the rest of the nice chilled beer.

Enjoy!!!

Was I going to tell you something else? Oh yeah, to enter into the Hebrew National $25,000 Ultimate Backyard Upgrade, simply follow this link:

http://conagra.eprize.net/upgrade08/index.tbapp

Good luck…let me know what you’d do to your backyard. If I win, I’ll invite ALL of you over for some Hot Dogs and a dip in the pool.

Until next time,

Chef John

COOK with JOHN

http://www.cookwithjohn.com/

john@cookwithjohn.com

COOL SHRIMP FOR A HOT SUMMER

Years ago I created an appetizer special one hot August evening at the restaurant which became an instant "hit". A combination of wild American shrimp wrapped with thin slices of prosciutto, a dollop of horseradish and a golden pineapple-mango salsa with cumin and cilantro.

Through the years, each time I prepare this dish I always receive rave reviews. Today, here in Maine it's hovering around 85 degrees with the dew point above 70. It's hot and muggy and so I thought it would be the perfect night to prepare this dish as our entree. As I was out shopping, I thought that it would be a treat to share this one with you all...so here it is. I hope you enjoy as it is fairly straight-forward to prep, quick to cook and wonderful to savor.

If you have the time, making the salsa a day ahead only helps to bring out all of the flavors but it's best to prep the shrimp just before grilling. Although I created this as an appetizer, it is just as great as an entree when served with some fresh steamed snow peas and if you want a nice white rice. The salsa is also fantastic with any grilled or broiled fish such as wild salmon, halibut, cod, sea scallops, etc.


PROSCIUTTO WRAPPED WILD SHRIMP WITH PINEAPPLE-MANGO SALSA
Serves 8 appetizers or 4 entrees

1 each - golden pineapple (sweet), peeled and finely diced
1 each - ripe mango, finely diced
1 small - red onion (Bermuda), finely diced
1 Tablespoon - fresh cilantro, finely chopped
1/2 teaspoon - ground cumin
1 Tablespoon - extra virgin olive oil
1/2 Tablespoon - champagne vinegar
to taste - sea salt & cracked black pepper

2 pounds - Wild American Shrimp (16-20 count), peeled & deveined
16 slices - thin prosciutto, cut in half lengthwise
2 Tablespoons - prepared horseradish

FOR THE SALSA:

In a medium sized, non-reactive bowl, combine the pineapple, mango, onion, cilantro, cumin, olive oil and champagne vinegar. Mix well, season with cracked sea salt and fresh black pepper. Cover with plastic wrap and refrigerate until ready to use. This can be made up to a day in advance.

FOR THE SHRIMP:




Preheat grill to 350 F. Lay the sliced prosciutto out on a clean work surface. Place a small dollop of the horseradish on the lower third of each slice of prosciutto. Place a shrimp on top of the horseradish. Carefully roll the shrimp up into the prosciutto. Place the prosciutto wrapped shrimp onto a wooden or metal skewer, making sure to weave the skewer through the prosciutto to keep it from falling off on the grill. (It is best to weave the shrimp onto the skewer twice, once by the tail and again by the head - study the picture).







Place the shrimp on the prepared grill and cook until the shrimp just turn pink and the prosciutto begins to caramelize - about 4-5 minutes per side. Flip and continue to cook until shrimp is done.

TO SERVE:


Arrange a small amount of the pineapple-mango salsa in the center of each plate. Arrange shrimp around the salsa (4 shrimp for appetizer; 8 shrimp for entree). Enjoy!






Until next time,

Chef John

COOK with JOHN

http://www.cookwithjohn.com/

john@cookwithjohn.com

The Night Kitchen - A Treasure in Montague, MA

I have heard from so many of you inquiring as to how I did with regards to the National Restaurant Association "Hot Chef Challenge 2008". Because of all the support and encouragement that I recieved from you, my readers, I am happy to report that I was one of the three finalists. Although I did not win, I did receive over 1200 views and hundreds upon hundreds of "Thumbs Up" votes. The winner of the challenge is a great chef, Keith Snow who has an online food website that I have been a member of for a few years now. Keith is a great guy and does a terrific job in front of the camera. I hope that Keith had a fantastic time in Chicago...congrats Keith!!!

While Keith was busy in Chicago this past weekend, Cindy and I attended our niece's graduation from Smith College, located in Northampton, MA.

We headed out from Kennebunk around 1:00pm on Saturday and enjoyed a leisurely drive down Rt 495 to Rt 2 which was a truly lovely ride. Cindy and I have both gotten hooked on the Nintendo DS game system and it seems to travel everywhere we go. On this particular day, we were busy trying to conquer the "Professor Layton and the Curious Village" game which requires players to "solve brainteasers to crack the case!" Before we knew it we had arrived at our destination once again Professor Layton proved to be mentally superior, at least for the time being!

The plan was to meet up with Heather (the Graduate), her boyfriend, friends and family at an old mill in Montague, MA and enjoy an early dinner there at a place known as "The Night Kitchen at Montague Mill".





The Montague Mill located at 440 Greenfield Road is a historic landmark and the home to a compilation of neat little shops, a really interesting book store, The Lady Killigrew Cafe and The Night Kitchen Restaurant, all of which sit overlooking a rolling brook complete with waterfall. In a word "peaceful"!!!





As Cindy and I were the first to arrive, we wandered around a bit and then settled down at a small intimate table, outside overlooking the falls...a terrific reprise and a wonderful place to enjoy an afternoon pint of local ale. Shortly, Heather and friends arrived and more pints ensued along with some nice conversation about college life and plans "post" graduation.

Although several members of our party had yet to arrive, we made our way down the winding stairs to the patio entrance to the restaurant just before 5:00pm which is when the reservations had been made. As we made our way inside, we noticed that the restaurant had their hours posted as 5:30 - 9:00 but we learned that the restaurant had opened early to accommodate our party of 10 and proceeded to seat our party (or the half that was present) at a lovely table overlooking the falls on one side and a wonderful view of the "open kitchen" on the other.

I love "open kitchens"...from a chef's point of view, it's nice to be able to welcome and chat with guests and observe instantly what the "buzz" is in the dining room. From a guest point of view, I like to be able to watch the "action" of the crew, it's like being able to see behind the curtains of a Broadway theater, and for me it's often more exciting then the actual play or production.




My first experience in an open kitchen was when I was 15 years old in Westport, CT and loved every minute of it. I knew when I was planning "Windows on the Water" that the dining rooms would be visible from the "open kitchen" and vise versa. But I'm getting off-point...how shocking!










Anyway, the dining room was simply decorated with exposed wooden beams, pale yellow walls with a red brick trim, a few vintage paintings and a lovely worn hardwood floor. The amazing backdrop of the falls and the water below did not call for anything more. Our table was dressed in crisp white cloth and outlined by the handsome dark cherry chairs. There is nothing overstated here and as I came to learn, nothing needed to be!









As we were being seated, we learned that another party of 27 guests was due to arrive at 6:30pm, which is one of the reasons the restaurant granted our hostesses request for a 5:00pm seating. Our server welcomed us and offered beverages, we selected a nice crisp Pinot Noir and allowed the conversation to once again continue. Time passed and minutes rolled by; 5:20 - 5:30 -5:40 and still the rest of our party had yet to arrive. At one point we suggested to our server that if needed, we would go ahead and order our meals to help move things along but the staff insisted that everything would be fine and we should wait for the entire party to arrive before ordering our meals. Having spent over 35 years in the restaurant business, I know first hand how easily one tables delay can turn an entire evening on it's ear, especially when one realizes that sheer size of the kitchen space can only effectively handle so many meals at one time, no matter how talented the staff.

Finally, shortly after 6:00pm the remaining members of our party arrived and we quickly placed our orders with Sam, our server.

Let me take a moment and point out a very important detail about our server...he was a professional in every sense of the word. He was gracious, attentive, knowledgeable, polite, at ease and most importantly...he did not greet the table by stating that his name was Sam, the only way I know his name is because I asked. I cannot stand it when I am greeted by "Hello folks, my name is Bob and I'll be your server this evening." Why do so many restaurants believe this to be a professional way to introduce a server to a guest's party?

Obviously, The Night Kitchen knows better and thus the professional waitstaff, pleasantly and graciously welcome guests, attend to guests needs without broadcasting their names throughout the dining room - thank you!

Cindy ordered the pan seared cod cake with an herbed-lemon aioli as an appetizer and the duck breast with port soaked cherries and Israeli cous cous for her entree. I indulged in the caramelized onion soup with Gruyere crouton as my starter followed by the grilled pork porterhouse with herb roasted potatoes and an apple, pancetta and onion compote. I could not see what everyone else ordered but I do know that several people opted for the organically grown mixed green salad and at least one person ordered the phyllo wrapped Camembert cheese with honey and red onion marmalade. For entrees a few people ordered the barramundi fish special, which is a fresh water white fish from New Zealand, is a sustainable choice and is delicate in flavor and yet has a slight sweetness to it. Others ordered the pan seared trout served with a chive and horseradish creme fraiche.

Although I did not try each and every dish, what I did sample was delicious, properly seasoned and prepared and creatively presented. During dinner, all I could hear at our table were the sounds of content taste buds and palettes being seductively romanced bite by bite. Soon, the table was a mass of empty plates and contented smiles...then came dessert!!! I could not resist the lavender creme brulee as several others tried the heart of darkness chocolate torte. I did get a chance to sample the torte and it was device. Rich but not heavy, creamy and luscious. The creme brulee was very good, but I have to say not as good as mine classic Tahitian vanilla bean creme brulee which I have made for years and years...many of you have had the pleasure of sinfully enjoying it. A wonderfully exuberant women once commented of my brulee that "if silk had a taste, the creme brulee would be it."

Even though it was a very busy weekend in the area with several graduations taking place, never during our entire meal, were we ever made to feel rushed, ever made to feel as if our tardiness had put the restaurant out, ever made to feel that we should move along. Quite the contrary in fact, at one point during dessert, Heather's boyfriend, JonPaul wanted to take some photo's of the group together. Sam, our server stepped right up and offered to be our impromptu photographer. And when we realized that one of the camera's batteries had died, Sam immediately retrieved a set of new batteries from the host station...now that is "class". Cindy and I just looked at each other and commented on what a nice touch that was. We always had a few pairs of reading glasses available for when guests forgot theirs, but we never thought to have some batteries available for guest's cameras..and we thought we were "professional grade".

When we made our way to leave, everyone offered us a good night greeting, the servers, assistants, the chef's, maitre 'd - everyone. In my opinion, that is a sign of a well trained staff. Even though the restaurant was full to capacity at that time and clearly everyone working there was busy, each and everyone of them stopped and wished us well and thanked us for having joined them - very well done!!!

If any of you ever have the opportunity to visit the Berkshire area of Massachusetts and find yourself anywhere near the town of Montague, you owe it to yourselves to seek out the Montague Mill and enjoy a pint of the local ale while sitting out looking over the falls or better yet to enjoy a wonderful dinner at The Night Kitchen. You will not be disappointed that you made the visit. I know that if I find myself in that neck of the woods, The Night Kitchen will be a "must stop" for me.

For more information, here is the link to The Night Kitchen: http://www.montaguenightkitchen.com/



Now because I'm so nice and because you have all grown accustomed to me providing you with at least one recipe with each post, I thought I would be extra nice and share my prized Tahitian Vanilla Bean Creme Brulee recipe with you.


Tahitian Vanilla Bean Creme Brulee:
Serves 6

1 Quart - Heavy Cream

3/4 Cups - Granulated Sugar

1 Each - Tahitian Vanilla Bean Pod, split lengthwise and vanilla beans removed

1 Pinch - Kosher Salt

8 Each - Egg Yolks, slightly beaten

Preheat oven to 350 F.

In a heavy bottomed saucepan over medium-high heat, combine the heavy cream, sugar, vanilla bean pod and beans and salt. Using a candy thermometer, bring mixture up to 185 F.

Once temperature is obtained, remove from heat and slowly whisk about 1/3 of the cream mixture into the egg yolks which have been slightly beaten. Make sure to continually whisk the eggs while adding the cream to prevent the egg yolks from over cooking. Now whisk egg mixture back into the remaining cream mixture.

Remove the two halves of the vanilla pod and discard.

Fill (6) 6-ounce ramekins with the mixture then place the ramekins into a baking pan that has side of at least 2" in height. Gently pour warm water into baking pan until the ramekins are half submerged in the water bath.

Carefully set pan with water and ramekins on the middle shelf of the preheated oven and bake for 30-35 minutes. Rotate pan front to back and continue to bake for approximately 25-30 minutes, or until the mixture in the ramekins is a soft yellow color that is slightly firm when shaken. The mixture should wiggle slightly (like Jello).

Remove from oven and allow to cool completely. Refrigerate until ready for service.

To serve, sprinkle 1 tablespoon of Turbinado Sugar over the top of each ramekin and caramelize the top using a torch or broiler until golden brown and almost burnt. Serve with a dollop of fresh whipped cream and enjoy!

Until next time,

Chef John

COOK with JOHN

http://www.cookwithjohn.com/

john@cookwithjohn.com

DO WE REALLY APPRECIATE WHAT WE HAVE?

(Drake's Island Beach 4-8-08)







This past Monday evening, Cindy and I were in Portland participating in a fundraiser for S.O.S. (Safe Our Seafood) sponsored by Environment Maine. S.O.S. is trying to educate consumers as to the crisis facing our national fishing industry and our Maine fisheries in particular. Maine is one of the fourth largest fish producing states in the country and the largest lobster harvesting state in the union, but that could all change rather quickly if the American consumer does not take notice and more importantly take action. The guest speaker, John Williamson of the Ocean Conservancy said something that hit me like a ton of bricks. It was such a simple fact but one that has escaped me for all these years, and I believe that I am rather tied into the sustainable seafood movement quite well. This revelation, simply stated is, the oceans are a complete eco-system which for millions of years have had an succinct order to them, one fish feeds on another which feeds on another and so on and so on. Once one species is gone, the whole balance is disrupted. Imagine what has happened as species after species has disappeared. So, the practice of over-fishing not only endangers the species being over fished,it has a devastating effect on ALL species. WOW!!! I had never really made that connection to that degree before. Anyone who loves to eat fish, anyone who loves the oceans needs to take note and let our elected officials know that NOW is the time for CHANGE as it relates to this industry. If we wait any longer, there will be no turning back. We can all right letters or emails to our Senator's and Representative's asking that they consider this issue an A+ priority.

In preparation of the event, I printed up a brochure "Northeast Seafood Guide" which highlights the sustainable species of fish which are the best choices for consumers in the Northeast and many people were very interested and appreciated being able to take one...I do have more so if anyone would care to have one, simply send an email to john@cookwithjohn.com with the words Seafood Guide in the subject line. Be sure to include your mailing address so I can get you a copy.


As a child, my summers were spent on Drake's Island, a small sleepy summer community in Wells, Maine where the warm summer days were filled with building sand castles, wave surfing, swimming, splashing in tide pools and exploring crustaceans growing on the rocks. Boy those days were ever-sweet. Those childhood memories are the major reason I knew that I would bring my family and settle here in Maine. Some 24 years ago that became a reality for Cindy and me. I always thought that living here I would walk the beach almost daily and play with my kid's in those same wondrous tide pools, but somehow the days got too busy, the week's too short and the kid's quickly, too big!

Earlier today I found myself back on Drake's Island beach walking alone. A clear sky, a slight wind, the waves caressing the shore, a handful of seagulls gracefully hovering on the wind above and suddenly all those childhood memories came rushing back to me. I was overcome by feelings as I walked from the jetty up towards the Carrigan's beach house, down past the main entrance towards the spot where the old Tea House used to be perched upon the sand. It was quite simply AWESOME. And while I walked, looking out over the blue-green waters, I found myself thinking about what John Williamson had said the night before and the perfect eco-system that lay beneath the waves. And then this question began echoing in my head...do we truly appreciate what we have? Do we appreciate such places like Drake's Island beach? Do we appreciate the Marginal Way in Ogunquit as it slips and winds along the rocky coast? Do we appreciate the view of the Atlantic standing atop Mt. Dessert Island? Do we appreciate the splendid wilderness of the forests surrounding Rangeley Lake? The people who have the privilege of living and visiting this fabulous place called Maine are truly gifted and blessed. Yes we have some challenges facing our state and the near future may look a bit cloudy, but even with those concerns, we all have a precious little gem called Maine and I encourage any of your that can, to get out and take her beauty in!








(heading out towards the jetty)





For those of you who read these words from away, I am sure that you too are as gifted in your home states and countries. We need to get out and "smell the roses". We need to truly appreciate what we have and we ALL need to be responsible for it's continuance. Let's all get out there and walk the beaches, hike the trails, climb the hills, paddle the streams. Let's get out and enjoy it, truly appreciate it.

Cindy and I have agreed that we are walking the beach at least twice a week in not more often. It is simply too beautiful not to take in her magnificent splendor.


RECIPE FOR THE WEEK:

For the S.O.S. event, I was asked to present a dish that would utilize a sustainable seafood selection and show how to use it in a dish that most anyone could prepare for himself or herself. What I came up with was Bangs Island Mussels with Lime, Coriander and India Pale Ale. I would say that both the event and the dish was a success. I had several people ask for the recipe and tell me that they didn't think that they would like a mussel dish. Cindy & I made sure to wait and do as much of the preparation right before guests entered so the flavors and aromas would be at their peak. By the way people were drawn towards our table I think it worked well.

So I thought I would share that recipe with you today. When I prepare this dish, it always makes me think of Cinco de Mayo or sitting in front of a bonfire at the creek at Drake Island in the middle of summer, so I hope you enjoy eating it as much as I enjoy preparing it. The recipe makes a great appetizer for up to 6 or a nice casual supper for 2.










(back by the creek)




















BANGS ISLAND MUSSELS with Lime, Coriander and India Pale Ale
(Serves 6 as an appetizer)

1 Tablespoon - Organic Extra Virgin Olive Oil
3 Each - Shallots, thinly sliced
2 Each - Garlic Cloves, thinly sliced
1 Each - Jalapeno Pepper, seeded and julienned
1 Teaspoon - Whole Coriander, crushed
12 Ounces - India Pale Ale (room temperature)
2 Pounds - Bangs Island Mussels, cleaned
1 Each - Lime, zested and juiced
2 Tablespoons - Fresh Cilantro Leaves, washed, and patted dry
1 Loaf - Crusty French Baguette

Pick through the mussels, examing each one. Discard any with cracked or broken shells or that remain open after a light tap. Remove any beards and/or barnacles, then rinse under fresh cool water and drain in colander.

In a large saucepan over medium heat, add the olive oil, shallots, garlic, jalapeno and ground coriander. Cook for 2 minutes while stirring to make sure that the ingredients don't brown or burn.

Pour in the room temperature IPA (chilled beer will bring the temperature down too fast and might cause the mussels to toughen), cover and bring to a rapid boil before reducing to simmer for 4 minutes. Add the mussels, cover and raise the heat to high for 3-4 minutes or until the mussels just "pop-open" their shells. Turn off heat.

To Serve: Discard any unopened mussels. Squeeze fresh lime into pan, add the zest and fresh cilantro leaves and quickly toss. Arrange in serving bowls along with the crusty baguette for dipping.

Enjoy!!!

Remember that I am now posting more and more of my recipes online at COOK with JOHN, so please feel free to check them out by following this link: www.cookwithjohn.com


FAMOUS FOOD QUOTE OF THE WEEK:

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
~Luciano Pavarotti, Pavarotti, My Own Story


GET OUT THERE AND APPRECIATE WHAT WE HAVE...
I KNOW I WILL. HAVE A GREAT WEEK!!!


CHEF JOHN


www.cookwithjohn.com

john@cookwithjohn.com

Are Higher Food Prices Actually Good For Our Diet?

Yesterday, April 2nd, there was an article in the "Dining & Wine" section of "The New York Times" titled "Some Goods News on Food Prices" which I read with great interest and hope. The article points out that most American shoppers are agonizing over the sharp increase in costs of most food items they encounter at the local grocery store, this actually might be a good thing for all of us. To read the entire article follow this link: Some Goods News on Food Prices

The argument goes like this: As energy costs continue to climb, that increase eventually effects everything we buy and consume, it simply costs more to manufacture, package and transport these goods and thus that cost must be passed on to the consumer. As that takes place, what was once considered inexpensive food i.e. fast-food, processed frozen dinners, soft beverages, synthetic snack foods, etc. may no longer look that attractive from a purely financial point of view. And in turn, may actually make items that are all-natural, organic, sustainable and locally raised more approachable by more and more Americans.

ALLELUIA!!! Don't get me wrong here, I hate to pay more for everything we buy today, but for some time now, I have been advocating that when consumers actually take the time to shop and compare the "true" costs associated with these so-called "inexpensive foods", they might just be surprised to find that there is very little if any savings. Today the American diet is so out of whack and yet study - after - study show the correlation between our diets and our national health crisis, I not talking "Universal Health Care", I'm talking the alarming increase is diabetes, the obesity of our population, our growing concerns about pesticides, artificial growth hormones, etc. Not to mention the whole "sustainability" aspect of watching out for Mother Earth!

I have found that when I go grocery shopping and take my time to shop wisely, it is fairly easy to find products that aren't laden with high fructose corn syrup, artificial flavorings and colorings, partially hydrogenated oils and a whole list of ingredients that one cannot even pronounce. Instead I can choose ingredients that are all-natural, organic, grass-fed, sustainable and delicious and best of all that actually cost about the same!

Have you noticed that even Wal-Mart is now advertising organically grown-sustainable coffee beans? When Wal-Mart takes notice folks it can only mean one thing...this is the future and I for one say "it's about time"!!!

Here are a few tips for anyone needing to grocery shop soon:

1) Eat before you shop! We've heard it all before but shopping on an empty stomach feeds (no pun intended) our desire to buy junk food. Those "Whoopee Pies" always look better on an empty stomach!

2) Try and do 80 - 90% of your shopping in the "outside aisles" of the store! Most grocery stores are set-up pretty much the same way...you walk in near the produce area, behind or next to that is the deli counter, followed by the fish counter, butcher area along the back wall usually. Then the dairy section is most times next. All on the "outside aisles". The danger foods are usually found in the center of the store - try to avoid these as much as possible.

3) Buy what is in season! Right now they say it's Spring (we still have at least 3 feet of snow on the ground), this time of year you will find asparagus, artichokes, strawberries, tangerines, grapefruit, some grapes, papaya, blood oranges, some melons, a whole lot of beans, broccoli, micro greens, spring onions, vidalia onions, spinach, carrots, along with other fruit and produce. These items will cost less this time of year. Follow this link to find a: "Seasonal Fruit & Vegetable Guide" on my website http://www.cookwithjohn.com/ .

4) Don't be afraid to check out the store brands! In our hometown there is a new "Stop & Shop" and I have found that they have a store brand called "Simply Enjoy" that offers a lot of

items which are actually pretty darn good from a nutritional, as well as flavor, point of view. I recently bought a jar of "Simply Enjoy Tomato-Basil Sauce" which only contained all-natural, real ingredients and it was much cheaper than the "big name" pasta sauces which tend to be loaded with sugar or corn syrup. The other day, my wife and I were looking for a salad dressing which wasn't loaded with calories. I spotted a "Simply Enjoy Mango Lime Vinaigrette" which only contains 50 calories and only 3.5 grams of total fat per 2 tablespoons - and this isn't a "low cal" or "Low fat" dressing. (It does contain some corn syrup and some xanthium gum, but not nearly as much as some of the other "big brands"). I'm sure that most large grocery chains have similar offerings.

5) If you live near a wholesale club like Sam's, Costco, BJ's, etc. check them out for all-natural & organic groceries. I recently bought a beautiful 1-pound package of Organic Baby Spinach at BJ's for about $5.00, you can expect to pay about $4.00 in the grocery stores for a 7-ounce package of the same. I also have purchased a great Sea Salt Grinder there as well as a lovely Organic Extra Virgin Olive Oil.

6) Buy better quality and cut the portion size! I don't know about you but I cannot stand most of the "less expensive" cold cuts available at most grocery stores today. They simply pump them with excess water and salt to add weight. I would much rather pay a little extra for the all-natural turkey, the Black Forrest ham or the lean all-natural roast beef...then when I make a sandwich or Chef's Salad, I simply use 3 ounces (which is plenty) instead of 4. Same goes for all-natural grass-fed meats...go for the quality but instead of serving an 8-ounce portion of hormone enriched beef, scale it down to a 4-6 ounce portion. Did you know that all-natural, grass-fed beef tend to be much lower in total fat than grain fed products. For example, a sirloin steak from a grass fed steer has about one half to one third the amount of fat as a similar cut from a grain fed steer. In fact, grass fed meat has about the same amount of fat as skinless chicken or wild deer or elk and it actually lowers your LDL cholesterol levels.

7) Find ways to use most, if not all of the products you buy! Sounds simple but in actuality it is alarming how much food we throw-out as a nation. Here's a nice little example: For Easter we served asparagus as the vegetable. There were 8 of us dining and so we bought 2 pounds of asparagus (remember - it's in season now). Hopefully, most of you know to "snap-off" the bottom stem part which can be a bit woody...most people would simply throw that part away. Not us, my wife Cindy made a lovely batch of cream of asparagus soup (we just had a bowl for lunch). Cindy had to puree the soup and pass it through a chinois to remove any of the real woody pieces, but all-in-all it made for a great tasty treat.

8) Don't do your grocery shopping at "dollar" stores!!! I know that these "everything for a dollar or less" stores are cropping up all over the place. Believe me, I've been to the local one with my "frugal" mother and I was astonished at how awful the ingredient lists were on most of the food items offered. There is a reason it's only a buck!!!

I hope that these tips are of help to at least one person out there.

I've been providing a recipe with each posting so here is one that is easy to put together in less then half an hour. It's tasty and has 612 calories per serving.

Grown-Up Mac & Cheese with Wild American Shrimp

Servings: 8

1 Pound Wild American Shrimp, peeled and deveined

1 Pound Macaroni, cooked and drained

2 Each Large Eggs, slightly beaten

1 Cup Whole Milk

2 Cups Fontina Cheese, shaved

3 Cups Parmesan Cheese,shaved

4 Ounces Proscuitto Di Parma,small cubes

4 Cloves Garlic, finely minced

2 Each Vine Ripened Tomatoes, cored, seeded &diced

1/4 Cup Fresh Basil Leaf,chiffonade

To Taste Sea Salt

To Taste Cracked Black Pepper

2 Tablespoons Organic Unsalted Butter

Preheat oven to 350F.

In a large pot, bring 6 quarts of salted water to a rapid boil over high heat. Once water is at boil,
add the macaroni and cook "al Dente", about 8 - 9 minutes, uncovered. Once pasta is cooked,
strain through colander, rinse under cold water to stop cooking

While the pasta is cooking, mince the garlic; core, seed and chop the tomatoes; chiffonade
the basil and shred the cheeses. Reserve 1 cup of the Parmesan cheese for the top of the
casserole. Combine the remaining ingredients in a large bowl along with the eggs and milk.

When the pasta is done cooking and has cooled, toss into bowl with other ingredients, add the
shrimp and toss well to coat.

Use the butter to slightly grease a large casserole dish on bottom and all sides. Pour the
Mac & Cheese into casserole dish. Top with the reserved Parmesan cheese and place on middle
rack of oven. Bake for 35 minutes or until cheese has melted to golden brown color.

Remove from oven, toss ingredients and let sit for 5 minutes.

Serve in warmed pasta bowls along with some crusty bread and enjoy.

Until Next Time,

Chef John

www.cookwithjohn.com

john@cookwithjohn.com

Feeling Lazy Lasagna

Here I am standing on my "soap box" screaming about all-natural, organic, sustainable and healthy eating choices and right under my nose my mom (who lives about a mile away) has become a junk food junkie. I simply cannot allow her to consume this rubbish- artificial chocolate snacks, ice cream, processed instant dinners that are loaded with sugar, artificial ingredients, trans fats and worse.

A few weeks ago, we went grocery shopping together (she called it inhumane treatment) and I kept reading the "ingredient list" of the items she wanted to buy...scary stuff. Several of the items contained ingredients that a common person (like myself) cannot even pronounce, let alone understand what it is and that reminded me of something Jack Lalanne (known as the godfather of fitness) has always said..."If it comes from man, don't eat it." Jack is in his 90's and still exercising daily!!!

Anyway, for the past month or so I have been preparing dishes for my mom that she can simply put in the microwave for a minute or two and have a delicious, nutritious and healthy meal without any of this junk. I also have her drinking bottled water & V8 Fusion instead of soft drinks. Have her eating snacks such as yogurt covered cranberries (160 calories per serving and a great source of anti-oxidants) and exercising a little bit each morning and she is feeling and looking much better, even though I suspect she still has a stash of some of her favorite junk foods hidden away somewhere.

So yesterday I had planned on making a lasagna made with all-natural ground sirloin, fresh spinach, homemade tomato sauce, low-fat ricotta cheese, roasted garlic, onions and Parmigiana Reggiano for her to enjoy. But it was a really nice day here in southern Maine and it had been a week since Cindy & I took the dogs for a "long" walk on the beach, so I thought, "what would be better than going to the beach before hitting the grocery store to pick up what I needed for the lasagna."

We decided to park the car in Lower Village, making the walk over 3 miles, which was great. The dogs loved it and I could really use the exercise...as I still need to lose about 35 pounds. We walked and chatted, the dogs ran and played and it was a really great time.

By the time we got back to the car, I was feeling rather hungry and so I suggested that we have a quick lunch at Alisson's (great New England family food restaurant in Kennebunkport). One of the things I love about Alisson's is that they actually know how to properly pour a "Black & Tan" so I found myself giving into the craving and ordered up a pint!

Lunch was delicious and the frosty beer was fantastic but as Cindy & I got to the car we both commented on how nice it would be to take an afternoon nap!

Shortly after returning home, I found my favorite leather chair, kicked off my shoes and drifted off to sleep only to awake around 4:00pm. Oh what a lazy day it was!!!

Remembering that I haven't been to the grocery store yet and don't really feel like heading there now, I figured that I would look in the fridge and cupboards and see what I could whip-up (thinking that the lasagna would have to wait for another day). Yes I was being very lazy, one beer and off to sleep I go! Not the way it was back at Fairfield Prep, was it Roger?

I discovered that I had the ricotta cheese, plenty of Parmigiana, the ground sirloin, some sweet Italian sausage, some portobello mushrooms, the lasagna sheets, garlic, and onions. I didn't have any spinach or nice vine ripened tomatoes to make the sauce with but I did have 2 jars of artichoke hearts, a jar of roasted red peppers and a jar of real basil & tomato sauce (no artificial ingredients, no additives, no gums, etc.) and so I thought what the heck, it won't be great but it won't be terrible either.

So I put a pot of salted (sea salt) water on for the pasta and proceeded to chop the onions & garlic, drain the artichokes and red peppers, slice the mushrooms and before I knew it (about 30 minutes) I had the lasagna in the oven and cooking away.

About an hour and a half later I was taking the lasagna out of the oven and it looked and smelled fantastic!!! I decided to grab my camera and take a couple of shots to show you how it came out.

I have to say, without tooting my own horn, that it was simply delicious, the artichokes, portobello and roasted red pepper added a nice mellow taste and the sausage added just enough complexity to give the dish some style.

Anyway, here is the recipe for anyone who wants to give it a try...I'm calling it my Lazy Lasagna recipe as you can make this dish and still fit a nice long nap into your day. If you don't have a particular ingredient, simply substitute something else.


Lazy Lasagna
Serves 12 - 15











1 tablespoon - organic extra virgin olive oil
12 each - lasagna sheets
1 pound - all-natural ground sirloin
1 pound - all-natural sweet Italian sausage, casings removed
1 medium - Spanish onion, chopped
8 cloves - garlic finely minced
10 ounces - fresh portobello mushrooms, sliced
1 25 ounce jar - basil & tomato sauce(don't get the stuff loaded with sugar and preservatives, look for one that is all-natural without gums, corn syrup, etc.)
2 tablespoons - dried Italian seasoning
2 12 ounce jars - artichoke hearts in water, drained and sliced in half
1 16 ounce jar - roasted red peppers, drained
1 pound - low-fat ricotta cheese
1 pound - Parmigiana Reggiano cheese, shredded
Sea Salt
Cracked Black Pepper

Preheat oven to 385 degrees.

Put a large pot filled with about 6 cups of cool water and a teaspoon of sea salt over high heat, covered and bring to a boil. Once a rapid boil i reached, add the lasagna sheets and cook for 9 minute or until pasta is "just" cooked "al dente". Remove from heat and drain into a colander. Rinse quickly with cool water to stop the cooking process and allow to drain completely.

Place the olive oil in a medium saucepan over medium heat for 2 minutes and then add the chopped onions, stirring to coat the onions. Saute until the onions Begin to become translucent, about 2 - 3 minutes, add the mushrooms and saute about minutes more. Add the ground sirloin and Italian sausage and cook until meats begin to brown, about 4 minutes. Remove saucepan from heat, drain off excess fat then return to stove, add the chopped garlic, basil & tomato sauce and the Italian seasoning. Simmer ingredients together for about 4 - 5 minutes or until sauce is warm. Adjust seasoning with sea salt and cracked black pepper. Remove from stove.

Using a small amount of olive oil, grease the bottom and sides of a large casserole pan and then layer 3 sheets of lasagna across the bottom of the pan. Next ladle about 1/4 of the cooked meat sauce over the lasagna sheets. Spread a thin layer of ricotta over the meat sauce and then sprinkle some of the Parmigiana over the ricotta. Next place 3 more lasagna sheets on top, followed by the roasted red peppers, some of the ricotta and more Parmigiana, another 3 sheets of lasagna followed by the artichokes, another 1/4 of the meat sauce, more ricotta and Parmigiana, the last 3 sheets of lasagna then another 1/4 of the meat sauce, topped with the last of the ricotta and Parmigiana. Keep the last 1/4 of the meat sauce for the serving plates.)

Place casserole dish onto baking sheet, cover top with aluminum foil and place on center rack of oven for 1 hour. Remove aluminum foil and bake another 20 minutes or so until the top is nice and golden brown.



















Remove from oven, allow to sit for 10 minutes prior to cutting. Using a sharp knife, cut into desired size portions. Place a small amount of the reserved meat sauce in center of each dinner plate, place lasagna portion on each plate, garnish with some fresh rosemary and enjoy with a nice glass of Italian Chianti or Argentinean Malbec.














Several of you have inquired about the dogs so here is a picture of the "kids".


















Also, I've had a number of you ask about the "real kids",
so here is a picture of the whole "human" family.















Until next time,

Chef John

www.cookwithjohncom
john@cookwithjohn.com

Not Your Mama's Shepherd's Pie

Last week I received a nice letter from a woman asking if I had any recipes that used ground beef or ground pork. She stated that she has been receiving the old family battle cry..."not meatloaf again!" and she was wondering if I could possibly help her out.

Well Lesley this recipe is for you, your family and anyone else who would like to try it. It contains both ground chuck and ground pork and I find it is a great way to sneak some vegetables into the family diet.

You will see that I use individual 6-ounce ramekins rather then one casserole dish, I think it helps dress the dish up a bit, but use whichever you prefer.

I know that it costs a bit more to use all-natural and organic products but I honestly believe that our bodies are worth it...remember -"we are what we eat".

Not Your Mama's Shepherd's Pie
Makes 8 Servings

1 pound - 80/20 All-Natural Ground Chuck
1/2 pound - All-Natural Sweet Italian Sausage (casing removed)
1/2 pound - All-Natural Hot Italian Sausage (casing removed)
1 medium - Spanish onion (white), chopped
1 cup - organically grown carrots, 1/4" chop
1 cup - organically grown fresh peas, blanched
1 cup - organically grown corn kernels, cut from the husk
6 each - garlic cloves, finely chopped
3 tablespoons - Organic Extra Virgin Olive Oil
4 large - baking potatoes, peeled and cubed
4 tablespoons - unsalted organic butter
1 cup - All-Natural Beef Stock
3 tablespoons - A-1 Sauce
To Taste - Sea Salt and Cracked Black Pepper

Preheat oven to 400 degrees Fahrenheit.


In a medium saucepan, place the cubed potatoes in cold, slightly salted water until potatoes are just covered. Bring to boil over medium-high heat until potatoes are tender (you can pierce them with a knife), about 20 minutes. Drain off the water and add the unsalted butter and work the potatoes until whipped. Season with sea salt and cracked black pepper and set aside.


While the potatoes are cooking, pour the olive oil into a large saute pan or skillet and add the onions and carrots over medium heat and saute until onions begin to become translucent, about 4-5 minutes. Add the peas and stir. Add the corn and stir and lastly add the garlic and stir. Season with sea salt and cracked black pepper. transfer to a large mixing bowl and set aside.


Return the pan to the stove and add the ground chuck and the sausage and cook until the meat has browned, about 5 minutes. Add the A-1 sauce and the beef stock, stir and reduce heat to simmer. Continue to cook until almost all of the liquid has evaporated. Season with sea salt and cracked black pepper and remove from stove.


Add the cooked meat to the cooked vegetables, toss well to incorporate and portion into 8 individual ramekins or 1 casserole dish. Top with the whipped potatoes and using a fork, decorate the top with ribbons.


Place on baking sheet on middle shelf of oven and bake for about 30 minutes, or until the potatoes begin to get a light golden brown color.

Serve with some steamed fresh vegetables and enjoy!!!




Until next time,

Chef John

http://www.cookwithjohn.com/

john@cookwithjohn.com

Guy's...Are You Willing to Cook for Sex?

I knew that would get your attention!

Did you hear or read about the recent article published by the Associated Press that discussed the relationship between men doing more around the house and having more frequent sex?

According to the report, "American men still don't pull their weight when it comes to housework and child care, but collectively they're not the slackers they used to be. The average dad has gradually been getting better about picking himself up off the sofa and pitching in, according to a new report in which a psychologist suggests the payoff for doing more chores could be more sex."

""If a guy does housework, it looks to the woman like he really cares about her - he's not treating her like a servant," said Coleman, who is affiliated with the Council on Contemporary Families. "And if a woman feels stressed out because the house is a mess and the guy's sitting on the couch while she's vacuuming, that's not going to put her in the mood."


So, although I'm pretty handy with a vacuum and I do a mean load of laundry, I found myself thinking...wouldn't it be great if we men could step up to the stove and whip together a tasty and healthy meal for the family every once in a while?

Then I started to think about what types of meals would be best for guy's with somewhat limited culinary experience to feel comfortable preparing. A meal that wouldn't require a whole lot of knife skill, wouldn't require several cooking techniques and one that would satisfy and sustain almost any family.

I came up with an "old faithful" that I love to prepare and always get raves when I serve it.


Hearty Beef Stew with Carrots, Onion, Celery and Mushrooms
(Serves 4-6)

2 pounds - all-natural, lean flank steak, cut into 1/2" cubes
1/2 cup - all-purpose flour
1/2 teaspoon - sea salt
1/4 teaspoon - fresh cracked pepper
1 teaspoon - dried thyme
1 teaspoon - Old Bay seasoning
2 tablespoons - organic extra virgin olive oil
1 cup - organic carrots, sliced lengthwise, then cut into 1/4" slices
1 cup - celery, sliced lengthwise, then cut into 1/4" slices
1 medium - Spanish (white) onion, finely chopped
4 each - garlic cloves, finely chopped
4 each - large russet potatoes, cleaned and cubed into 1/2" cubes
2 cups - all-natural beef stock
1 cup - good quality red wine (Zinfandel, Merlot, Cabernet Sauignon)
3 each - bay leaves
12 ounces - fresh button mushrooms, sliced 1/4" thin

1 loaf - crusty bread (optional)
As Needed - fresh rosemary sprigs (optional)

In a medium sized mixing bowl, combine the flour, sea salt ,cracked pepper, dried thyme and Old Bay and mix thoroughly.

Cube the flank steak and toss into the seasoned flour mixture.

In a medium sized stock pot (ask wife if you don't know what this is), heat the extra virgin olive oil over medium heat for 1 - 2 minutes. Add the carrots, celery and onion and stirring with a long wooden spoon, make sure to coat the vegetables with the oil and continue to stir the vegetables until the onions become translucent (almost clear - about 3 minutes). Add the garlic and the beef and again stir to coat with the oil. While stirring, continue to cook until the meat begins to brown on all sides, about 4 minutes.

Add the potatoes, beef stock, red wine and bay leaves and allow liquid to come to boil. Reduce heat to simmer (lowest flame), cover the pot with a tight fitting lid and let cook for 45 minutes.

Remove lid, add the mushrooms, stir well to incorporate the mushrooms into the stew (try not to break the mushrooms up). Leave uncovered and allow to cook for 20 minutes more.

Just before serving, adjust seasoning with sea salt and cracked black pepper.

Serve in warmed soup bowls, garnish with fresh Rosemary sprigs and serve along with some nice crusty bread. Oh, and don't forget to enjoy the rest of that bottle of wine!

***Guys, I guarantee that your family will love this dish...as for the sex? You'll have to let me know about that one.

Until next time,

Chef John

http://www.cookwithjohn.com/

john@cookwithjohn.com

My Favorite Cup of Hot Chocolate.

Since Cindy and I sold the restaurant back in November, we have been trying to do more active things with our time i.e. long walks on the beach with the dogs, snow shoeing the back woods with the dogs, and skiing (without the dogs) as well as some traveling (we just got back from 12 days in France - without the dogs).

The skiing this year has been absolutely fantastic with over 14 feet of natural snowfall already this season, and being able to go during the week, we have found that we own the mountain most of the time. This past Monday we decided to head to Sunday River for a "day-on-the-slopes" and got to the mountain right around 11:00am. It was a bright, clear and relatively mild day for the beginning of March, we found a parking space right at the front door of Spruce Peak Lodge and we were on the slopes by 11:20am.

Our first 4 or 5 runs were all great, but then it started to rain ever so slightly and being just above 32 degrees the few drops that fell actually froze to our gear instantly. No big deal we thought and so we continued to make our way over to Jordan Bowl. By the time we were about 3/4's of the way over, the rain began really picking up and we found ourselves now being totally encased in a layer of solid ice on our jackets, pants and most importantly goggles. It got to the point that you could hardly see and removing the goggles and trying to ski was worse as the freezing rain pelted your eyes...we were essentially skiing blind at this point.

We decided to make our way down, back to Spruce Peak Lodge and stop for lunch and see if the rain would let-up. After about 20 minutes we were finally back at the lodge, literally entombed in ice by this time. The faces of the people in the lodge were that of total disbelief as we entered and made our way to one of the tables, all the way our clothes crackling as we walked.

I decided that a couple of cups of nice hot chocolate is "just-what-the doctor" ordered and so I made my way over to the hot chocolate machine and began to dispense the two cups. As I stood there watching this brownish, watery substance flow from within the machine, I thought to myself "how could something as wonderful as hot chocolate diminish so far as to now be some synthetic blend of artificial ingredients simply blended within boiling water?"

I found myself standing in front of this machine recalling the absolute "best cup of hot chocolate" that I ever had the privilege of having and where it was that I got that recipe from so many years ago.

When I was a young boy I grew up in Westport, Connecticut and I remember when I was no more then 12 or 13 experiencing my first taste of hot chocolate nirvana sitting in the kitchen in one of my mother's friends homes. Rich, creamy and thick topped with fresh made whipped cream, it was more like a bowl of Heavenly Hash ice cream, only hot than it was a cup of hot chocolate. It was something that you savored and enjoyed each and every sip.

After many, many cries of desperation, my mother finally got the recipe from her friend and it went into her small yellow recipe box full of index cards. Funny to think of it now but so many of those recipes never came out of the box once they made their way in. This recipe though had been saved and savored by yours truly and now I am going to share it with all of you to enjoy as much as I have throughout my years of cold days and long winters. I have brought the recipe up-to-date with ingredients that are readily available at any supermarket. A word of caution though, this recipe could become habit forming and because it is so rich and creamy it is not the type of beverage that you simply consume but rather you experience.

I am savouring a cup as I right this and it makes the task and the day so much more pleasant...enjoy!

MY FAVORITE HOT CHOCOLATE RECIPE

(Makes 4 memorable mugs of chocolate nirvana)


2 1/4 cups - Whole Milk
1/4 cup - Spring Water
1/4 cup - Granulated Sugar
3 1/2 ounces - Intense Dark Chocolate Candy Bar (Lindt 70% or Ghirardelli 72%), finely chopped
1/4 cup - Unsweetened Cocoa Powder





As needed - Fresh Whipped Cream (Not the imitation stuff)
As needed - Homemade or high quality marshmallows (Optional)



In a medium saucepan over medium-high heat, whisk together the milk, water and sugar. Allow mixture to come to just a boil and then add the chopped chocolate and cocoa powder, stirring constantly. Bring to a second boil while whisking but do not scald the milk.

Reduce heat to a simmer and allow the mixture to thicken slightly, about 3 -4 minutes. Remove from heat and using a "stick" blender, blend until thick and frothy, about 3-4 minutes.








Pour into preheated ceramic mugs (fill with hot tap water to preheat, then discard water).



If using, add a few of the marshmallows to bottom of each cup, ladle in about 6 ounces of hot chocolate and then top with a dollop of fresh made whipped cream.



Enjoy!!!

Oh, by the way, as we left Sunday River to head back home, we drove into Bethel, Maine and took in the world's tallest Snow Woman - Olympia...here's a picture!

If you find yourself anywhere near Bethel, Maine in the next few weeks, make sure to stop and check Olympia out...she really is impressive - she stands over 120 feet tall with 30 foot pine trees as arms, her buttons are huge truck tires and her eyelashes are skis. If you look close, in the picture there are people standing at her base...for a sense of size.

Congratulations Bethel for setting a new world record.

Let me know what you think of this recipe.

Chef John

http://www.cookwithjohn.com/

john@cookwithjohn.com