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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Fine Cooking

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June/July, 2009

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Parents(1) | beef(3) | braised bourbon(1) | buttermilk dres(1) | chicken(4) | clams(1) | crab(2) | crab-cakes(1) | duck(1) | fish(6) | lamb(1) | pasta(1) | pork(2) | salmon(1) | shrimp(2) | vegetarian(1)

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Barbecue-Braised Bourbon Beef with Mustard Glaze

(Fine Cooking, June/July, 2009)

Essentially an incredibly tender pot roast cooked on your grill; serve it with creamy polenta or thickly sliced roasted or grilled potatoes seasoned with olive oil, salt, and pepper.
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On July 31, 2009, 3:33 pm alan said:

it works fine to let the roast sit after braising. 1/2 an hour before it's to be served, put it back on to char. don't forget the glaze! and be careful, it burns easily as the fat drips into the grill.


On July 4, 2009, 6:35 pm pam said:

Served this at a dinner party and it was a hit all around...


Tex-Mex Chicken with Chiles and Cheese

(Fine Cooking, June/July, 2009)

Serve with rice pilaf, or wrap the chicken in warm corn tortillas.
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On June 7, 2009, 8:03 pm pam said:

Delicious! The lime really works here to make this quick dish taste great.


Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

(Fine Cooking, June/July, 2009)

If you can’t find chicken tenderloins, look for thin cutlets, which work just as well.
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Barbecue Braised Country Spareribs with Beer and Mustard Glaze

(Fine Cooking, June/July, 2009)

When barbecue-braising, the grill performs like an oven: You just put your pot on the grill, cover, and let the meat simmer for several hours. For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.
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Barbecue-Braised Moroccan Lamb Shanks with Honey-Mint Glaze

(Fine Cooking, June/July, 2009)

Sweet and savory flavors—a hallmark of Moroccan food—combine in this dish. The vegetables and lamb are served over couscous.
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Barbecue-Braised Thai Chicken Legs with Lemongrass Glaze

(Fine Cooking, June/July, 2009)

Lemongrass adds a wonderful fragrance to this dish. To prepare it, trim off the tops and enough of the bottoms that you no longer see a woody core and then remove the tough outer leaves. Thinly slice the remaining light-green stalks crosswise and then finely chop them.
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Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze

(Fine Cooking, June/July, 2009)

These ribs are great served with rice noodles or steamed rice.
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Brined Grilled Chicken Breasts with Red Chile Oil

(Fine Cooking, June/July, 2009)

This brine not only keeps the chicken moist, but the sugar in it helps the chicken brown nicely on the grill.
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Clams with Basil Broth

(Fine Cooking, June/July, 2009)

Quick and tasty: rich, tender steamed clams in an aromatic white wine broth. Serve with plenty of crusty sourdough bread for dipping.
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Classic Maryland Crab Cakes

(Fine Cooking, June/July, 2009)

This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time.Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
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Duck Breasts with Peaches and Tarragon

(Fine Cooking, June/July, 2009)

If ripe fresh apricots are available, you can use them instead of peaches.
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Grilled Pork Chops with Sweet-and-Sour Onions

(Fine Cooking, June/July, 2009)

Garlic bread drizzled with a bit of olive oil is the perfect accompaniment.
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Grilled Steak Salad with Pineapple-Ginger Dressing

(Fine Cooking, June/July, 2009)

Look for peeled and cut fresh pineapple in the produce section of your supermarket; it’s a great time-saver.
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Hearts of Palm and Radish Coins with Shrimp

(Fine Cooking, June/July, 2009)

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Lime-and-Coconut-Marinated Peekytoe Crab Cakes with Tomato Chutney

(Fine Cooking, June/July, 2009)

A quick soak in lime juice and coconut milk gives peekytoe crab a flavor that evokes the sunny beaches of the Caribbean. Toasted unsweetened coconut flakes sprinkled on top add a little crunch to these “cakes.” In a nod to the season, a sweet, spiced-up tomato chutney enhances the natural sweetness of the crab.
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Pan-Seared Salmon with Baby Greens and Fennel

(Fine Cooking, June/July, 2009)

If you have fleur de sel, use it to season the finished salad. The salt flakes are an appealing contrast to the sweet and citrusy dressing.
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Penne with Zucchini, Fresh Herbs, and Lemon Zest

(Fine Cooking, June/July, 2009)

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Spicy Shrimp with Ginger-Garlic Long Beans

(Fine Cooking, June/July, 2009)

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Vegetables and Tofu with Spicy Peanut Sauce

(Fine Cooking, June/July, 2009)

On the Indonesian island of Java, this hearty, main-course salad—known as gado-gado—is sold by street vendors, who carry the ingredients on yoke-like poles, assembling each serving to order. It’s surprisingly easy to make.
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