Food, Flavors, Life & Passion

We can all tell our stories of fire and flame.
The flame conjures memories of cook outs, camp fires, bonfires and assorted meats basking in a world of oak, mesquite and hickory. Fire and flames are etched in my mind of old fashioned camp outs where the amber’s soared to the stars and the heavens shined below. We would sit around bonfires to gather warmth, build friendships, rekindle memories of days long gone and thorough the night, you would constantly feed the beast with as much wood as one could bear so that the deep darkness of the night, would be kept away by the glow of the earthbound fire.
Fire evokes the senses just as much as foods and flavors. In life, nothing tastes as great as a fire roasted hotdog on a stick. Taking a marshmallow and watch it become engulfed in flames and then blowing it out in time to save it – priceless.
A man, it seems, is judged today by the size of his grill, rather than the power in which it is powered by. I say man, because the majority of my experiences involving the territorial rights of man vs. woman, the grill is left for the man to dominate of his own free will. Most women could care less about a grill. But ask a man about his grill and you get “Hey! Guess how many Btu’s this baby can push out!” Come on, feel that stainless steel finish”, “I just got the S600 with a heat censored probe, 2 burners, an automatic temperature gauge and a built in wok!” and the beer jacket was free!” Sound like a car- well I’ve come to call them that. I get asked all the time which grill to buy, especially now. Well just like our buddies in the auto section, I’m very fortunate to have cooked on almost every kind of model. I’ve cruised in the Ferrari and Lamborghini’s of grills-as I have come to call them- that start in the thousands. I recommend you shop around first, test drive one and break it in slowly. They have their own covers you know.
Outdoor grilling of today has evolved into two entities, Propane & Charcoal.
I’m a charcoal/wood man. A bag of charcoal, a match, some wood chips and I’m having the greatest time of my life. To lift the lid of my grill and become engulfed in smoke, aromas and the vision of perfectly grilled pieces of meat makes my mouth water. My inexpensive charcoal grill has lasted four years and has seen an endless array of meats, fowl and vegetables. At Thanksgiving I gave it such a hard work out, the paint peeled right off!
Now you can talk to me about propane all you want, but it just doesn’t sit well me. I know about the electric starter. I know how easy it is with propane, well- when the tank is full. But guess what, you still need to clean it! I mean, how long are you going to keep that bratwurst in there that fell between the grates last year. You know it can’t become petrified for a few thousand more years – right? Now is the time, to fill the tank, buy some new tools, oh yeah, you do know that you need to wash your outdoor utensils-right? No really, how many chicken breasts, ribs and hamburgers have you prodded, poked and squashed with the fork and spatula? Get out the instructions, see what cleansers you can use and wash it down. And for god sake, PLEASE! Clean the grates! If I lift one more grill with last years ribs still stuck to the grates, I’m going to lose it. Well, now that I’ve gotten that off my chest.
Men, it is your responsibility to maintain a clean and operational grill at all times. Check your hoses, gas lines, ignition switches, grates, tools, and if you need to buy a new grill. Check out a charcoal grill for me- please.
And as Bob Seagar once said”
Call me a relic, call me what you will, so I’m old fashioned, say I’m over the hill, today’s propane ain’t got the same soul, I like my old time charcoal grill.

Lake Nona YMCA was built inside an elementary school and is the only one in the US! Promoting education and health at the same time-brilliant idea! Created 150 PB & J reduced fat smoothies for young campers. Talk about pressure!

Organic Quinoa!
Quinoa 101: The Quick Skinny By MindBodyGreen

What is organic quinoa? What are the health benefits?

…Called “the mother of all grains” by the Incas (they considered quinoa to be a sacred food) and a “super-crop” by the United Nations because of its protein content, quinoa (pronounced “KEE-nwah”) is definitely a favorite of many.

It’s considered a grain but is part of the leafy family of vegetables. It’s crunchy and chewy and makes for a great nutty snack.

Are there health benefits? Quinoa is a great source of protein and is a “complete protein” — i.e., it has all nine essential amino acids. It’s also gluten-free.

While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or “honey water.”

The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavor foods and drinks. Now, due to increasing awareness of agave nectar’s many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike.

Thomas Keller’s “ad hoc at home”. is one of the finest cook books I have
come across. A great book that is not very complicated, fine recipes,
and great ideas to make any home cook feel like a pro.

Effinheimer Beer from the Lagniappe Brewing Company in Minneola, Florida. I really enjoy the Hefenweize (Effy Heffy), but don’t let that stop you from trying all the other beers…freshly brewed!

AKINA SUSHI BAR & ASIAN FUSION BISTRO in Clermont, Fla.
Family and I enjoyed a great dinner here tonight.

Paul Newman’s Organic Extra Virgin Olive Oil. This olive oil is produced in Tunisia and is extra-virgin, which is considered the finest and fruitiest of the olive oils. It’s wonderful for dipping or grilling bread, drizzling over ripe, red tomatoes when in season, added to a hot vegetable soup just before serving, using with pasta sauces, sautéing vegetables, cooking meats, making fresh mayonnaise, pesto’s, hummus, and so many other dishes. I guarantee this is one product  will become a daily staple for you and your family. Produced by Newman’s Own Organics.  I give it a 5 for consistency and price/value. Found in most local supermarkets.

Earth Balance Butter: Oh by the way – this is a vegan product, but don’t let that scare you.
I first became aware of Earth Balance from Chef Tal Ronnen, considered one of the best vegan/vegetarian chefs in the country, by Oprah Winfrey and Ellen DeGeneres. I believe Earth Balance to be a fabulou…s product and well worth adding it to your refrigerator. It doesn’t taste exactly like butter, but it’s really close, and it has a similar texture and melting temperature (exception to high heat, use extra virgin organic olive instead- which I will talk about another day) which means it, bakes much like butter in recipes.
Full of unsaturated and omega-3 fats, Earth Balance spread has lots of good ingredients, and no bad ones. With no downside, and lots of upside (carbon footprint, health, etc.), there’s no reason not to make the permanent switch.

Rating food from 1 to 5 with 5 the highest. I would give it a 5.

We are enjoying a glass of Wrongo Dongo from the Wine Barn in Orlando.
Cindy and I have started a wine journal. Rating wines from 1 to 5 with 5 being the highest.
We grade this wine a 5! We fired up the grill and enjoyed it with our family favorites. Please try and let us know your thoughts.

The 2008 Wrongo Dongo is 100% Monastrell sourced from a Gil family estate vineyard. Purple-colored and exceptionally fragrant, the nose gives up notes of underbrush, mineral, spice box, and blueberry. Round, smooth, and easy-going on the palate, this wine would make a first-class match with paella. Drink it over the next three years.
Retail price in Orlando- $12.00