Dancing Spoon

Vulcan Fire Grilled Shrimp

Ordinary Out of the

OOO by Kate Krukowski Gooding
Vulcan Fire Grilled Shrimp and Blood Orange Asparagus Salad
I always try new things that are Out of the Ordinary. And when I discovered Vulcan Fire Salt at The Spice House, I just had to try it. Coupled with the Caribbean Calypso Seasoning (featuring lemon, lime and orange zest) this dish is good it almost made the shrimp sit up and take notice!

Vulcan, according to history, was originally an Italian fire-god, particularly associated with destructive fire. He is also known as a Roman god of beneficial and hindering fire, including the fire of volcanoes. And Vulcan was yet further identified with the Greek smith-god Hephaestus, who has a constructive use of fire in metalworking. I brought these gods past histories together into a modern and beneficial practice we can all use; cooking and grilling.

Vulcan Fire Grilled Shrimp and Blood Orange Asparagus Salad
Serves 6
Ingredients Shrimp

  1 large clove garlic
  1 tablespoon Vulcan Fire Salt*
  1 tablespoon Caribbean Calypso Seasoning*
  2 tablespoons olive oil
  2 teaspoons lemon juice
  1 pound large shrimp, peeled and deveined

Night of 1,000 Cupcakes!

Cupcakes 3,006 Little

J. Michael Wheeler

Cupcake lovers celebrate the glory that is the cupcake in Jaffrey, NH with the 4th Annual Night of 1,000 Cupcakes! On Thursday, July 16, 2009, from 5:30 – 8:30 pm, the front lawn of the Jaffrey Civic Center will be covered with thousands of cupcakes!

Every summer since 2006, hundreds of bakers, decorators, judges and connoisseurs have gathered for this cupcake celebration. Guinness Book take note: last year’s count was 3,006 brilliant little cakes!

Art exhibitions, live music, wine & punch accompany an embarassment of cupcakes, all delicious, beautiful and, well, stimulating. Sets of gourmet cupcakes will be raffled off.

Dancing Spoon is pleased to join the Night of 1,000 Cupcakes as its first ever media sponsor. The JCC is located at 40 Main Street in Jaffrey, NH. Admission is always free and open to the public.

Directions to The Night of 1,000 Cupcakes!

Award Categories and Sponsors.

Join the Night of 1,000 Cupcakes Group on Dancing Spoon Community!

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Frieling 0103 5-6 Cup French Press: Beautiful? Yes! But, there is more than what meets the eye. Double-wall construction keeps coffee or tea hot and cold drinks cold longer. (55 customer reviews)

Features:
• 18/10 stainless-steel, double-wall construction keeps coffee or tea warm after brewing
• Full-length handle is comfortable in the hand
• All-steel mesh plunger easily pushes down coarse coffee grounds or loose tea leaves
• Also works as a pitcher for hot or cold beverages
• Measures 8-5/8 inches tall; disassembles for dishwasher or hand washing

 The Best for Coffee Lovers at Foodie's Emporium.

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Monaco's Bluefin Tuna Ban

Seafood Sustainable

by J. Michael Wheeler
Country Goes Bluefin-Free
Seafood Choices Alliance reports that the whole country of Monaco has gone bluefin-free to help protect the troubled tuna species. The fish will no longer be on menus or for sale in Monaco's shops and restaurants. Monaco's transition to a bluefin-free territory is especially significant not only because it is the first territory in the world to take this step but also because the principality has a long tradition of fishing and eating bluefin tuna. This pioneering move by Monaco comes at a time of growing international support for bluefin to be listed as an endangered species when the Convention on International Trade in Endangered Species (CITES) meets early next year in Doha, Qatar.

In France, at the end of 2007, Auchan Group decided to stop selling bluefin tuna in all its stores, as well as in its Atac and Simply Market brands. In 2009, after various years of progressive reduction, Carrefour has announced it would not market Mediterranean bluefin tuna in Europe anymore.

Seafood Choices Alliance is an international program that provides leadership and creates opportunities for change across the seafood industry and ocean conservation community. Founded in the United States in 2001, Seafood Choices helps the seafood industry— from fishermen and fish farmers to processors, distributors, retailers, restaurants, and food service providers —to make the seafood marketplace environmentally, economically and socially sustainable.  Info Seafood Choices Alliance

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Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
Dividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, worldwide search for a delicious—and humane—plate of seafood. What he discovered shocked him. From North American Red Lobsters to fish farms and research centers in China, Bottomfeeder takes readers on an illuminating tour through the $55-billion-dollar-a-year seafood industry. Grescoe examines how out-of-control pollution, unregulated fishing practices, and climate change affect what ends up on our plate. More than a screed against a multibillion-dollar industry, however, this is also a balanced and practical guide to eating, as Grescoe explains to readers which fish are best for our environment, our seas, and our bodies.

At once entertaining and illuminating, Bottomfeeder is a thoroughly enjoyable look at the world’s cuisines and an examination of the fishing and farming practices we too easily take for granted.

Hand selected books for foodes are at Foodie's Emporium! Click here.

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Brew Coffee in a French Press

Tricks Tips and

J. Michael Wheeler

Making coffee in a French Press is simplicity itself: medium to coarsely ground coffee is placed in a cylinder, hot water is poured into the cylinder and a plunger separates the coffee from the grounds. Done.

Like other brewing methods you can vary the amount of coffee to your preferences. Illy suggests one tablespoon per 8 ounces, others recommend two tablespoons per eight ounces (I use two). Almost universally, it is recommended to let the coffee brew for 3-5 minutes depending on the grind (always use a medium to course grind). Illy, at its web site, tells us you don’t need to let the coffee brew at all. I’ve tried both ways. The Illy method yields a cleaner but less rich cup of coffee. It’s up to you.

How to Use Put the French Press on a flat, dry surface and holding handle of the press, pull the plunger straight up and out of the pot.

Place one or two heaping tablespoon (7 - 8 grams) of coffee into the pot for every 8 ounces of water. A medium to course grind should be used. Try different grinds to suit your taste. Too fine a grind can clog the filter and make it difficult to press.

Pour hot (not boiling) water into the pot.

Stir the water and grounds a couple of times then fit the plunger into the cylinder with plunger base above the water.

Set your timer (buy a timer) for 3-5 minutes. I let my coffee brew for four minutes.

When ready, push the plunger down using a slow, steady motion. Slow and steady pressure produces the best results. (Pushing too fast could cause hot coffee to shoot out from the spout of the pot. Not a good thing.)

Let the pot rest for a minute or so to let the coffee settle. Like good red wine, there will be sediment at the bottom of your coffee cup; don’t drink it!

Wash the pot in mild detergent and water and dry thoroughly after each use.

Extras:
To heat the water for my coffee I use an electric kettle. I fill it the night before, and as soon as I wake up in the morning, I stumble into the kitchen and click it on. When I stumble back, the water is hot and the first thing I do is to pour hot water into the French Press to pre-heat it. Then I pour that water into my coffee cup to pre-heat that. Then I make my coffee.

It’s hard to find a better tasting cup of coffee brewed at home this side of a really great espresso machine.

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Frieling 0103 5-6 Cup French Press: Beautiful? Yes! But, there is more than what meets the eye. Double-wall construction keeps coffee or tea hot and cold drinks cold longer. (55 customer reviews)

Features:
• 18/10 stainless-steel, double-wall construction keeps coffee or tea warm after brewing
• Full-length handle is comfortable in the hand
• All-steel mesh plunger easily pushes down coarse coffee grounds or loose tea leaves
• Also works as a pitcher for hot or cold beverages
• Measures 8-5/8 inches tall; disassembles for dishwasher or hand washing

 The Best for Coffee Lovers at Foodie's Emporium.

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Guarded Secrets of Food, Inc.

Food Factory

by J. Michael Wheeler
Where Does Food Come From?
"From the store," most kids answer. They are, of course, wrong. Most food comes from the factory. On the PBS program NOW, (Food, Inc.Behind the food we love—Secrets that giant food companies don't want you to know. Week of 6.5.09) David Brancaccio talks with filmmaker Robert Kenner, the director of "Food, Inc." What goes into the production, packaging, and sales of our foods?

"Food, Inc." takes a hard look at the secretive and surprising journey food takes on the way from processing plants to our dinner tables. The two discuss why contemporary food processing secrets are so closely guarded, their impact on our health, and another surprising fact: how consumers are actually empowered to make a difference.

Here's the trailer for Food, Inc.

Why is factory food so cheap? And is the cost at the supermarket or fast food joint the real cost? How does it affect our personal health and the health of the nation? The modern supermarket has, on average, 47,000 products! Food, Inc. Behind the food we love—Secrets that giant food companies don't want you to know. Watch NOW's David Brancaccio talks with filmmaker Robert Kenner, director of Food, Inc. on PBS.org

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The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal

Award-winning New York Times–bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation’s food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it.

Click here to buy The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal

Hand selected books for foodes are at Foodie's Emporium! Click here.

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Grillin' Basics Part Two

Tips Grilling

 by J. Michael Wheeler
Grill Greener
In L.A. where I grew up, it was always grilling season. Here in New England it isn't. (There are exceptions: see Shep's Winter Grilled Turkey.) So when the last of the snow is gone and any bit of vegetation merely thinks the word sprout, we break out the grillin' gear. This year we're also concerned with grilling greener. How do you lessen your carbon (bare)footprint? Here are a few ideas and some links for more info:

• Gas grills have lower emissions than charcoal or electric grills. A gas grill emits about half as much CO2 as charcoal grills and about one-third as much as an electric grill.

• Use sustainable-farmed charcoal or chips. If you do use a charcoal grill, the Forest Stewardship Council certifies producers that follow good resource management.

• Avoid lighter fluid which releases Volatile Organic Compounds. VOCs are hazardous to health. Use a chimney starter instead.
Check out these Grill Greener links: The Sundance Channel's The Green Blog and Treehugger How to Grill Green.

Tips: Grilling with Cedar Planks
Using wooden planks for grilling adds moisture and flavor to your grilled food. Grill with the lid closed: it's the best of both worlds, steaming and grilling combined. Turn thick pieces of fish and chicken. Thinner cuts like baby red snapper don't need to be turned during grilling. Using a cedar plank will take a little longer than regular grilling.

You can purchase cedar planks that are sold for specifically for grilling, (like the Camerons Products Cedar Planks pictured here) or you can go to your local lumberyard and buy untreated cedar planks. You can buy them as 1 x 4 inch planks in varying lengths. Ask to have them cut it into 12" lengths, which would handle two or three pounds of fish or chicken.

Soak the planks in water for one hour or longer before grilling. When the grill is hot, put the plank on the grill, smooth side down and char. Turn the wood over and then place fish or chicken on top to cook. The planks maybe reused.

Buy cedar planks for grilling. Click here.

Easier Grilling
Time to uncover the grill, find the super-long tongs, and fill the beer tub with ice, beer, and maybe a nice Spanish Albarino: it's grilling season. And while we can all get over-the-top with complicated, time-consuming preparations and fussy ingredients, sometimes keep it simple is just the way to go.

Thin is In Grill thin cuts of marinated meat. Marinating starts the cooking process and because the meat is so thin, it cooks quickly.

Organic Timers Grill foods that tell you when they're ready. It's easy to know when most shellfish is done: Shrimp curl and turn pink, and clams open.

No Fuss Foods Grill foods that are hard to under- or overcook. Salmon is great served rare or medium.

Common Cooking Temps If all the ingredients in a meal cook over the same temperature, then you can grill them all simultaneously.

Read more grilling articles, Click here.

Grilling Recipes
We've got some very tasty summer recipes at Dancing Spoon Magazine. Try Kate Gooding's Smoked Duck in a Raspberry Sauce is from her new Dancing Spoon column Out of the Ordinary. Gloria Bakst brings us Black Cod or Sable Grilled in Miso Marinade and Nori Topped Summer Salad an inventive, refreshing salad using a world of ingredients.
Find more grilling recipes, Click here.

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Weber 22-1/2-Inch One-Touch Gold Charcoal Grill, Blue.
Qualifies for FREE SHIPPING!

Weber 22-1/2-Inch One-Touch Gold Charcoal Grill
Weber Gold Series, 22-1/2" Dark Blue 1 Touch Charcoal Kettle Grill, Heavy Gauge Porcelain Enameled Steel Lid & Bowl, High Capacity No Rust Ash Catcher, Patented 1 Touch Cleaning System, Heat Resistant Nylon Handles On Lid & Bowl, Hinged Cooking Grate, 10 Year Limited Warranty.

• Charcoal grill with heavy-gauge porcelain enamel to prevent rust
• Nickel-plated cooking grate includes 2 hinged side openings for easy re-fueling
• Tripod base, nylon handles, and all-weather wheels provide easy maneuvering
• One-Touch stainless-steel cleaning system; removable high-capacity ash catcher
• Measures approximately 23 by 27 by 35 inches; 10-year limited warranty

Hand selected grills and grill accessories are at Foodie's Emporium!
Click here.

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Mac and Cheese with Lobster

Ordinary Out of the

OOO by Kate Krukowski Gooding
Grown Up Mac and Cheese with Maine Lobster
I worked in Suisse Chalet in Arosa, Switzerland the summer of 1979. On my 25th birthday my boss took me to a little town in the Alps, called Medregen, for a fondue celebration. The fondue was delicious, of course and we drank shots of Kirsch in the traditional way. The restaurant used Gruyere, Emmantheuler, and Apenzel in the dish. I obviously loved it enough to remember all the ingredients. Because Apenzel is not readily available to everyone I made some substitutions, I really like how the cheddar and cream cheese rounds out this dish. I hope you do too!

Ingredients
Mac & Cheese
Serves 6

8 ounce rotini pasta
2 tablespoons salted butter
1 cup whole milk
4 ounce Gruyere cheese, grated
4 ounces Emmantheuler, grated
6 ounce shredded sharp cheddar cheese
4 ounce cream cheese
1 tablespoon olive oil
2 garlic cloves, minced
2 shallots, minced
1 pound cooked lobster meat, chopped
1 tablespoon dry sherry
2 tablespoons concentrated lobster stock* (recipe below or use store bought)
Salt and pepper to taste