Latest Recipes Articles

Cheesecake Hints and Tips Part 2

Fri, 06 Aug 2010 20:42:09 -0400

CHEESECAKE HINTS AND TIPS (Part 2)

Cheesecake Ingredients and Substitutions

Contrary to what some believe, cheesecake does not have to be a difficult and daunting task. Nor should it be intimidating. Seeing the end result of a perfectly made dessert is worth the effort of following some simple guidelines.

* Read your recipe all the way through before you start. That way you will know that you have all the required ingredients at hand and you can prepare it well in advance taking into account cooking and/or chilling times.

* Gather and measure out all your ingredients before you start. Put the ingredients in order of when they will be used. That way, the actually making process will be smooth and easy without having to hunt around in the fridge or cupboard for that elusive ingredient that you discover you do not have!!

* Whenever possible, use fresh ingredients. They will give your cheesecake a lighter and fresher taste. However, if you cannot get fresh ingredients, use whatever is available. For example, the taste of fresh lemon juice is much nicer that pre packaged juice as the pre packaged one has water added.

* If you wish, you can use less expensive, generic brands such as chocolate, however, there is a difference in taste. Keep this in mind as it will affect the end result of your cheesecake. For example, making a cheesecake for a horde of teenagers probably means that you could get away with using generic brands, however, if you wish to impress guests at a dinner party, definitely go with genuine, good quality ingredients.

* It is absolutely fine to substitute some ingredients when making cheesecake. For example, if you are making a recipe with strawberries but would prefer blueberries then by all means use them. Similarly with nuts, substitute with whatever your heart desires.

* Similarly with liquid ingredients, if you wish to substitute for a different flavour go right ahead, however, ensure you are using the same amount as stated in the recipe i.e. one tablespoon of vanilla instead of one tablespoon of almond essence.

* When using cream cheese, open the foil packaging and allow it to soften prior to use. It is also a good idea to cut the cream cheese into small blocks. This makes it easier to beat.

* When beating cream cheese, make sure it is completely smooth before adding any other ingredients.

* Allow all ingredients to come to room temperature before starting to make your cheesecake including eggs. This will result in a smoother and creamier cheesecake at the end.

* When decorating your finished cheesecake, your imagination is the only limitation. You can decorate with anything. Some ideas include fresh fruit, chocolate curls, mint, whipped cream, any sweet sauce such as caramel or chocolate, candies/lollies, etc.

To see part 1 of this article, more helpful hints and tips and free cheesecake recipes go to My Cheesecake Recipes.com

Calabash Style Seafood - What's it All About?

Sun, 25 Jul 2010 01:00:02 -0400

North Carolina is known for its bountiful seafood harvested from its coastal waters. And, Calabash is a small town within Brunswick County in Eastern North Carolina that inspired the name - and now style - of Calabash seafood. In fact, this small town goes so far as to tout itself as being the "Seafood Capital of the World."

Calabash got its name from a vegetable that is grown in the area - a gourd. Residents used to dry these gourds out to use them as drinking vessels. And, it was not until the 1930s that this small town of approximately 700 residents started to become known for its fabulous fried seafood. Today, it boasts dozens of Calabash seafood restaurants.

Calabash-style seafood is lightly breaded and fried and typically served buffet style. The seafood is always accompanied with the ever popular side dish - hushpuppies. Corn meal is used instead of flour to give the seafood a light coating. The seafood is then fried in hot oil and becomes golden brown.

Fish Camps and the Calabash-style Seafood

In the 1930s, fish camps served this Calabash-style seafood in an outdoor setting. Restaurants throughout the state of North Carolina soon began to follow suit and to cash in on this popular style of frying seafood.

George Baxevanis, owner of Fisherman's Quarters II, a busy family seafood restaurant, located in Asheville, NC, is certainly qualified to speak about Calabash-style seafood!

And, while Baxevanis' restaurant may be located in the mountains of western North Carolina, it still serves up hundreds of pounds of shrimp, flounder and other types of fresh seafood to produce its award-winning Calabash-style seafood.
In fact, Fisherman's Quarters II is Asheville's only true southern fried fish house.

Fisherman's Quarters II Fries up Its Famous Calabash-Style Seafood

Baxevanis explains that when frying seafood, the oil must be clean and hot. Next, he explains, "You have to start out with the freshest and best fish or seafood that you can buy!" George shares his award-winning recipe for fried, Calabash-style seafood.

This breading will work on almost any type of seafood that you can find at your local market.

Calabash Breading
• 2 tablespoons all purpose flour
• ½ cup bread crumbs
• 1/3 cup cornmeal
• 1 egg

Method

1. Combine the flour and cornmeal and place on a plate. Place the breadcrumbs on another plate.
2. Scramble the egg with a little water (about 2 teaspoons); this makes the egg lighter.
3. Rinse your fish off and pat dry.
4. Dip your dried filets in egg, then cornmeal mix, then egg mix and lastly bread crumbs.
5. Fry each filet for about 3 minutes on each side.
6. Serve with cocktail or tartar sauce. Always offer hot sauce as well.

Here in North Carolina, Texas Pete is a popular hot sauce and made right in the Tar Heel State. Baxevanis suggests serving this Calabash-style seafood with hushpuppies, French fries, coleslaw or whatever you and your family may enjoy.
For more seafood articles and recipes check out the Fisherman's Quarters II website at:
http://fishermansquarters.info

Five Recipes for Eggs: Savory Options that Aren’t Just for Breakfast

Fri, 02 Jul 2010 06:57:20 -0400

Part of the reason that eggs are so incredible and edible is because of how versatile they are. They can easily be added to a number of recipes that are delicious at any time of the day.

The EZ Cracker Egg Separator makes preparation of any of these dishes even easier. It perfectly cracks eggs every time without making a mess or getting eggshell in your meal.

Try out one of these delicious egg recipes at your next dinner party, picnic, or holiday get together.

Cajun Devilled Eggs

This recipe is a fun take on devilled eggs. Simply adding a little bit of store-bought barbecue sauce gives these eggs a deep southern bite.

12 hard-boiled eggs

1/3 cup mayonnaise

2 tablespoons bbq sauce

2 tablespoons sweet relish

½ tsp salt

¼ tsp black pepper

pinch cayenne pepper

parsley for garnish

Peel the eggs and halve them lengthwise. Carefully remove the yolks and set them aside in a large bowl. Place the whites on a separate plate.

Mash up the yolks and add the mayonnaise, bbq sauce, relish, salt, black and red pepper. Stir this up as well as you can. If you have a mixer, feel free to use it. The better you combine the ingredients the tastier and fluffier the filling will be.

Now you simply spoon the yolk mixture back into the whites and garnish with a little parsley. This is a great recipe for a fun summertime barbecue.

Vegetable and Cheese Egg Wedges

This is a surprisingly easy to make dish. It is great for brunch, as an appetizer, or combined with a fresh salad for supper. You can even lighten it up by using egg whites and low-fat cheese.

4 beaten eggs

½ cup chopped broccoli

1 red bell pepper, chopped

3 cloves garlic

1/3 cup skim milk

¼ cup unbleached all-purpose flour

2 cups shredded cheddar cheese

1 cup creamy cottage cheese

oil for cooking

1 cup spaghetti sauce or salsa

Start by heating up a small amount of olive oil in a pan. Brown the garlic and then add the chopped pepper and broccoli. You don’t have to cook this too long. Maybe 3 minutes on high. Just to soften them up a little bit so they aren’t too hard after baking.

Now get a large bowl and beat together the eggs, milk, flour, and baking powder. When it is well-combined stir in the cheddar and cottage cheese with the garlic/pepper/broccoli mixture.

Grease up a 9-inch pie plate and pour the whole mixture in there. Bake, uncovered at 375 degrees for about 30 minutes, until it is a nice golden brown. Check it periodically after 20 minutes or so by putting a knife in the middle. When it comes out clean, you are all set.

When you are ready to serve just cut the mixture into wedges. It is best to top it with a homemade or organic spaghetti sauce or salsa.

Sun-dried Tomato and Basil Egg Salad

Egg salad is great because it is so easy to come up with exciting variations. This recipe calls for sun-dried tomato and basil, but feel free to get creative and try your own version!

3 peeled hard-boiled eggs

¼ cup mayonnaise

¼ cup sour cream

1 tsp mustard

¼ cup chopped fresh basil

¼ cup chopped sun-dried tomato

¼ tsp paprika

salt and pepper to taste

If you have a food processor you can mix everything up in that. If not, just get a large bowl and mash everything together as best you can. This particular recipe is great as an open-faced sandwich, with a little bit of parmesan or mozzarella cheese melted on top.

Egg and Vegetable Ragout

This is an easy and delicious dinner. It is best served over your favorite toasted bread, preferably something fresh from the bakery.

1 ½ cup snap peas, string and tip removed

1 cup chopped zucchini

4 green onions, chopped

4 tsp butter

2 tablespoons flour

1 ¼ cup milk

2 tsp grated Parmesan

1 tsp mustard of your choice

4 hard-boiled eggs, chopped

4 slices bread of your choice

Start by cooking the peas and zucchini in a little bit of boiling salt water for about 3 minutes. Drain.

For the sauce, cook the green onions in hot margarine until they are tender. Stir in the flour and then pour in the milk. Cook while stirring until it thickens up and becomes bubbly. Now add the Parmesan, mustard, and cooked vegetables. Cook for another minute or so and then carefully stir in the eggs. Serve over the bread of your choice.

Mexican Baked Eggs

This is another easy recipe that is great at any time of the day!

8 eggs

2 tablespoons butter

6 tablespoons milk

¾ tsp salt

½ tsp pepper

1 tsp cumin

2/3 cup sharp cheddar or other shredded Mexican cheese blend

4 ounce can green chiles, chopped

salsa

Heat oven to 350 degrees. Allow butter to melt in an 8” square pan in the oven. Take it out (don’t forget oven mitts!) and shake it to distribute the butter.

In a separate bowl beat the eggs with the milk, cumin, salt and pepper. Pour them over the butter in the pan and bake 10 minutes or so. Sprinkle the cheese and chiles on top and use a spatula to break up the mixture. Continue baking, breaking up the mixture now and again until the eggs set. Top with salsa and serve!

Enjoy these recipes and get out there and start creating new ones of your own!

Asheville Seafood Restaurant Gets Saucy!

Tue, 22 Jun 2010 15:19:35 -0400

When talking of seafood, especially here in the south, sauce is sure to be mentioned. It doesn't matter whether cocktail or tartar, fried or broiled, sauce is always a delicious dunking condiment.
Asheville seafood restaurant owners George Baxevanis and George Vlahos know all about cocktail sauce. At their place, Fisherman's Quarters II, they make it by the gallon. Baxevanis says, "We just can't make enough of the stuff."

We all know it, we all eat it and I'm sure most, if not all of us, can make it. But what is it? Where does it come from?

To find the answers I had to wade through mounds of anecdotal evidence. Everyone has a recipe, most similar, but very few have any real information. Wisps of details, like the smell of shrimp on the boil, led me far and wide. Both are modern forms of classic preparations and both are as individual as the cook who makes them. The ingredients are ordinary; the list is a seemingly simple concoction of common household foods. But when you add them all together a sweet tart spicy hearty sauce of seafood delight is born.

Cocktail Sauce

The origins of cocktail sauce are rooted in the naval tradition of England but the name comes from the time of American Prohibition. While alcoholic cocktails were outlawed, food "cocktails" became popular menu items.

Fruit Cocktail and Shrimp Cocktail are two examples. The classic shrimp cocktail is chilled shrimp in a martini glass with "shrimp cocktail sauce." Basically, cocktail sauce is tomato ketchup, chili sauce, lemon and horseradish.

Cocktail sauce itself started as a native American dish. It was a simple sauce of crushed tomatoes and chili, much like salsa. After the discovery of the Americas, the pairing was used in many other cultures. For instance, in Mexico, they make Pescado Veracruzana, fish baked with chili and tomato sauce. And, sailors from every country, not just England, learned that spicy tomatoes make seafood taste good!

Sailors have been using ketchup a long time, but not the one you're thinking of. The first ketchup came from south Asia and was called "ke tsiap." It was made from vinegar and another flavor such as nuts, mushrooms or even fermented fish. British sailors loved the pungent sour flavor because it masked the taste of spoiled food. And, when tomatoes were discovered to prevent scurvy, they were quickly added to the ketchup itself. Chilies, pepper and horseradish were soon added to the mix and the rest is cocktail sauce history.

Basic Cocktail Sauce

• 1 cup Ketchup
• ½ cup chili sauce
• 1 Tablespoon Worcestershire sauce
• 1Tablespoon lemon juice
• 1Tablespoon horseradish, or more if you like

Hot Fish, Cool Sauce

The origins of tartar were just as elusive as cocktail. It has cousins, namely remoulade, Thousand Island, Louis sauce, and mayonnaise. Regardless, no fried fish is quite right without some tartar sauce. The tangy smoothness naturally enhances the crispy hot taste of a perfectly fried piece of fish.

Tartar sauce is made by mixing chopped pickles, onions, lemon and other flavorings to mayonnaise. Served on the side for dipping or directly on the food, it has become a staple of fish fries and seafood restaurants.

What really makes tartar sauce a challenge to track down is that mayonnaise, the base, is hard to track. At least four sources, ranging from duc de Richelieu to the village of Mahon claim the honor. Whatever the original source, we know mayonnaise comes from France and was used to garnish seafood. It was also used as the base for some other sauces that are close cousins to tartar sauce.

Quick Tartar Sauce

• 2 cups real mayonnaise
• ½ cup dill relish, drained well
• 1 Tablespoon lemon juice
• Salt and pepper to taste

Mix all together and refrigerate until needed.

For more information about seafood and recipes visit:
http://fishermansquarters.info

Best Fish Fry Techniques and Secrets from a Pro

Sun, 25 Apr 2010 02:14:39 -0400

First, let's talk a little about history. The Deep South has a fancy for perfectly deep-fried fish and the roots of fish fries are deeply entangled in Southern food culture.
"Fish fries are working people's food," says John T. Edge, American Food author and the director of the Southern Foodways Alliance at the University of Mississippi.
In the South, textile Mills are always located on or near a river. So even if you didn't have a farm or livestock, people could fish and whatever they caught, they'd eat on Sunday at a fish fry.
Fish camps came about as place where people caught fish and then ate them during the Depression era. A fish camp is really just a permanent fish fry house, located near or on a river or body of water. Later, in the 1950s, these camps turned into fry shacks and restaurants.

Today's Fish Fries

Today, fish fry houses or restaurants serve up thousands of pounds of shrimp and seafood from around the globe.
"We bring the bounty of the sea to the mountains," say owners George Baxevanis and George Vlahos, of Fisherman's Quarters II, a family-style seafood restaurant in the mountains of Asheville, NC where they serve Calabash-style seafood in abundance!
This operation serves at least 40 pounds of fresh cabbage, daily, for its delicious homemade Cole slaw; 100 pounds of fried baby shrimp; 100 pounds of flounder; and 100 pounds of Alaskan Whitefish. So, this proves that fish fry houses are still extremely popular in the south.
Typically, fish that is fried is whatever is local - catfish, whiting, flounder, you name it. If it swims, they can fry it! Shrimp is also a favorite.

Methods of Frying Fish

There are two different approaches to how to batter or coat your fish when frying. First is with some type of batter. Batter is going to give the fried fish a golden coating that encrusts the filet. Batters range from tempura which is Japanese to the American favorite - beer batter. No matter which one you choose - the fluffy golden outcome is decadent!
Second, is the traditional southern method which is simply dredging the fish in a cornmeal mix and then frying. This method produces a lighter end result and also gives the fish a crust, just not as much as the batter does. For delicate types of fish filets this is the method of choice.
With either method, cocktail sauce and tartar sauces are a common favorite. And, don't forget the lemon.
Below are two recipes that demonstrate each method and also tips for deep frying:

Deep Frying

Preheat oil to 190 degrees Celsius (375 degrees Fahrenheit). Sprinkle fish with salt. Coat with batter or cover lightly with flour. Dip in milk or beaten egg, then coat with flour or crumbs.
Fry a few pieces at a time. Follow cooking guidelines above. Drain on absorbent paper. Use fresh or thawed fish. Be sure the fat returns to 375 degrees Fahrenheit before frying anymore. Serve with lemon wedges and cocktail and tartar sauces.

Crispy Batter for Deep-Frying

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 1/4 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon vegetable oil
• 1 cup water

Coat fish in batter. Let excess drip off. Fry fish in hot oil (370 degrees) for two minutes or until golden. Never fry too many filets at the same time…only a few at a time. Drain on paper towels; keep warm. Repeat until done!

Corn meal mix for frying fish

• 2 cups cornmeal
• 1/4 c. flour
• 1 tablespoon paprika
• 1 1/4 tsp. salt
• 1 teaspoon fresh ground black pepper
• 1 egg
• 1 cup milk
• 2 teaspoons baking powder

Coat fish with cornmeal mix, shake off excess. Fry fish in hot oil (370 degrees) for two minutes or until golden. Drain on paper towels; keep warm. Repeat until done! Now you are ready for a treat - calabash-style seafood - come get some y'all!

To find great Fish recipes and tips visit: http://fishermansquarters.info

Hushpuppies - A Southern-Fried Favorite

Sat, 24 Apr 2010 19:19:15 -0400

The derivation of the word hushpuppies is somewhat varied. Here are two historical interpretations.

According to The Encyclopedia of American Food & Drink, John F. Mariani, Hush Puppy is defined as, "A dumpling of cornmeal that is deep-fried, and especially popular in the South." The term appears in print for the first time in about 1915. Although unconfirmed, the common assumption regarding the hush puppy's origin is that it dates from the period of scarcity following the Civil War, when cooks would toss scraps of corn batter to hungry dogs with the words "Hush Puppies!"

Now, the Morris Dictionary of Word and Phrase Origins cites a southern reader's account that in the south, the aquatic reptile called the salamander, was often known as a "water dog" or "water puppy." And, these deep-fried pieces of cornmeal dough were formed into sticks and called "hush puppies" because eating such lowly food was not something a southern wife would want known to her neighbors.

The bottom line is that no matter who you talk to or what you read, most will agree that the name has something to do with trying to quiet dogs down. The leftover batter was fried and fed to dogs at night after the dogs' owners had already eaten.

Fisherman's Quarters II - Thousands of Hushpuppies Served Weekly!

Thousands of years ago, the Greeks and the Romans fried fritters in hot oil. Their mixes included flour, spices, eggs, milk and even honey. George Baxevanis, owner of Fisherman's Quarters II, a busy family seafood restaurant located in Asheville, NC, is certainly qualified to speak about Hushpuppies - he serves thousands of them weekly.

"We make them a little bit differently than other seafood restaurants," says Baxevanis. "We shape ours like donuts. We form them this way to speed up the cooking process and to get an evenly-cooked hushpuppy."

And, when you cook as many hushpuppies as they do at Fisherman's Quarter II, you can rest assured that this is the best way. To get the shape, his staff uses a tool that looks very much like a pancake batter dispenser.

So, through the years, hushpuppies have continued to be a strong hold in the south. No matter what their original derivation, they have evolved into a favorite at southern Calabash seafood restaurants throughout the southeast. Most hushpuppies are made with cornmeal and cornbread, spoon bread and fritters all fall into the same category as hushpuppies. No matter what you call them, they remain a southern favorite.

Enjoy this recipe and try them for yourself!

Hushpuppies
Serves 4

• Ingredients:
• 2 cups yellow corn meal
• 1 cup plain flour
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon Sugar
• ½ teaspoon of paprika
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon baking powder
• 2/3 teaspoon baking soda
• 1/8 cup bacon grease

Set up a frying pan with your favorite cooking oil. We use canola with a splash of peanut oil. Preheat the oil over medium heat. Mix all the dry ingredients together until well blended. Add the eggs, bacon fat, buttermilk and blend until smooth. Next, take a tablespoon and form the batter into an oval shape and slide into the hot oil. Be careful! Repeat until batter is gone. Cook until golden brown. Hushpuppies will float when done. Drain on paper. Serve with your favorite seafood!

To find great Fish recipes and tips visit: http://fishermansquarters.info

Seafood Salads at Asheville's Fisherman's Quarters II

Mon, 05 Apr 2010 00:48:11 -0400

"Salad, a term derived from the Latin "sal" (salt), which yielded the form salata, "salted things" such as the raw vegetables in classical times with a dressing of oil, vinegar or salt. The word turns up in Old French as salade and then in late 14th century English as salad or sallet."

Salads have become a fixture of our modern menu. Food historians document that salads were eaten by the ancient Greeks and Romans. Like any popular dish, salads evolved as chefs placed their signature on a mixture that traditionally included raw vegetables with oil, vinegar or salt. Adding ingredients and layering salads a fore-runner to the chef salad became popular in the 18th century.

George Baxevanis, owner of Fisherman's Quarters II in Asheville, NC, loves salads.

"When fresh produce becomes available in the warmer months, salads are a great light meal or addition to a dinner. Of course, if you get tired of eating greens you can always have one of my favorites - seafood salad," says Baxevanis.

Anytime Classics: Shrimp and Tuna Salads

Seafood salads can be made of all sorts of ingredients. Crab, lobster, fish and shrimp are all popular ingredients. Even tough and rubbery conch can be tamed using citrus juice to create a fabulous seafood salad known as ceviche. At Fisherman's Quarters II, Baxevanis serves the classics - Shrimp and Tuna Salad.

Tuna salad may be easily prepared. Perhaps that's why it's become standard across the U.S. both in lunchboxes and poolside at country clubs. People are uncommonly particular about the ingredients of their tuna salad. Some prefer mayonnaise, some oil. Onions, celery and relish are other common additions. Tuna salad is versatile and can be used on a sandwich like a tuna melt or served as a true salad over mixed greens or iceburg lettuce.

Baxevanis' personal tuna salad recipe calls for chopped black olives, parsley, parmesan and capers dressed in his secret Greek dressing. After mixing these ingredients, he places the tuna salad atop a wedge of iceburg lettuce and garnishes with quarters of boiled egg, sliced onion and wedged tomatoes.

Asheville's Favorite Shrimp Salad

Another healthy seafood option is shrimp salad. Baxevanis mixes one pound of cooked, peeled and de-veined chopped shrimp with a half cup of mayonnaise, ¼ cup of diced celery, ¼ cup of diced onion, two minced cloves of garlic, salt and pepper to taste, 1 teaspoon of finely chopped tarragon, 1 tablespoon of rough chopped parsley and 1 teaspoon of paprika mixing the ingredients thoroughly. He serves his shrimp salad over mixed baby greens with tomatoes and red onion.
Salmon is one of the most popular fish to serve over salad. Baxevanis prefers to make the salmon into a salad with one of his most popular seafood salad creations:

Salmon Salad
Serves 4

Ingredients
• 1 pound of salmon cooked (grilled)
• ¼ cup chopped celery
• ¼ cup chopped red pepper
• 1 tablespoon capers
• 1 red onion, thinly sliced
• 2 tablespoons fresh dill
• 1 lemon, cut into wedges
• I head Boston bib lettuce
• ¼ cup red wine vinegar
• ½ cup olive oil
• 1 tablespoon whole grain mustard

Crumble the cooked salmon in a large mixing bowl. Add celery, pepper, capers, sliced red onion and dill. Mix thoroughly. In small mixing bowl, add mustard, vinegar and whip with whisk while slowly drizzling oil until well blended.Arrange washed greens on four plates with salmon mixture on top. Lightly dress each plate with dressing and garnish with lemons and dill sprigs.

To find great Fish recipes and tips visit: http://fishermansquarters.info

Asheville Seafood Restaurant Serves Up a Southern Classic - Shrimp and Grits

Thu, 01 Apr 2010 02:43:01 -0400

Fisherman's Quarters II is one of Asheville, North Carolina's most popular places for seafood. Owner George Baxevanis serves up southern, calabash style seafood that keeps people coming back for more. Fisherman's Quarters II serves more than 100 pounds of popcorn shrimp everyday but they also serve broiled shrimp, shrimp cocktail and Baxevanis' personal favorite, shrimp and grits.

"I can't think of a dish that captures the essence of calabash cooking more than shrimp and grits," explains Baxevanis.

Shrimp, Grits and Southern History

Colonists were first introduced to corn by the Native Americans. An important staple food, the Native Americans taught the colonists to thresh corn grind into meal and boil it. Records of the 1584 reconnaissance party sent by Sir Walter Raleigh to what is now Roanoke Island, NC report that colonists were served boiled corn or hominy by the natives.

The preparation of shrimp and grits is believed to have originated in Charleston, SC. Most communities in South Carolina, and throughout the south, had a grist mill for hominy production. Stone ground grits have since become a symbol of southern cooking. In 1976, South Carolina made its love of grits official by declaring grits the official state food. In the low country and coastal regions of South Carolina shrimp and grits became the standard breakfast for fishermen and their family during shrimp season.

Traditionally made with river shrimp, stone ground grits and flavored with bacon fat, shrimp and grits is often called "breakfast shrimp" by the low-country fisherman who made it a southern staple. Like any popular dish, recipes for shrimp and grits have evolved over the years. Once a simple breakfast food, shrimp and grits can now be found on lunch and dinner menus in Dixie's finest restaurants.

Chefs now use cream, butter, spices, spicy sausages, hot sauce, shrimp stock and other ingredients in place of or in addition to the traditional bacon grease flavoring.

Fisherman's Quarters style Shrimp and Grits for Four

George Baxevanis shares his family recipe for shrimp and grits that serves four:

In a 2-quart saucepan, bring two cups of whole milk to a boil and add one cup of grits, ¼ teaspoon of salt and ½ teaspoon of pepper. Reduce to medium heat and continue to cook. Stir constantly.

When the grits thicken and coat the back of the spoon, they are about done - 8 minutes or so. Reduce heat to low and stir every now and then so as not to stick. Remove from heat. Add 1/8 cup heavy cream, ¾ cup shredded white cheddar and ¼ grated Parmesan cheese and keep warm.

Next, preheat a cast iron pan with a tablespoon of canola oil and 1 tablespoon butter. Once hot, place one pound of peeled and deveined shrimp, 3 cloves of minced garlic, and one bunch of chopped scallions in the pan and sauté until shrimp start to curl and garlic is toasted. Squeeze half the lemon on shrimp. Top with parsley. Remove from heat.

Bowl the grits and top with shrimp. Serve immediately and garnish with lemon wedge.

To find great Fish recipes and tips visit: http://fishermansquarters.info

Many Kinds Of Water You Can Produce From Kangen Water

Wed, 17 Feb 2010 23:09:21 -0500

To some people, water is just that, water. However, it is important people realize there are different levels of pH for different uses. The Kangen water unit can help you separate water into alkaline and acidic through electrolysis so you can make the most of all of your (water). Here are some kinds of water this unit can produce and the ways people can use the water.

1. Clean water

The first kind of water this unit will produce is clean water, which contains a pH level of 7. It is free of chlorine, rust and cloudiness and is delicious for drinking. This is the kind of water you will want to use to prepare baby food and should also be used to drink any medicine you may be taking.

2. Kangen water

Kangen water has a pH level of 8-10 which is ideal for drinking. When compared to tap water, this kind of water has no unpleasant odor, it tastes lighter, and has a pleasant and sweet flavor. Drinking at least 2 liters of this water per day will deliver tremendous health benefits to your body. You can also use it for your pets, plants, coffee and tea, rice and food preparation.

3. Strong Kangen

The third kind of water is strong Kangen, which will help preserve hygiene because of the strong cleaning effect it has. It contains absorbing, dissolving and heat conducting benefits. You will want to use this kind of water for removing stains like coffee or oil, cleaning cutting boards and dishcloths, and preparing foods likes green onions, bamboo, and wasabi.

4. Strong acidic

The fourth kind of water a Kangen water unit can produce is strong acidic water, which contains a pH level of 2.7 and below. This water has an amazingly strong disinfecting power as it can kill all known germs and bacteria. Because of this, you will want to use this water for cleaning and sanitizing various items like cutting boards, knives, and different parts of the kitchen. You can also use this water to disinfect your hands, toothbrush, or to brush your teeth with.

5. Acidic water

Finally, on the list is acidic water with a pH level of 4-6. This is known for its astringent effect and comes with numerous ways you can use it. First, it is the ideal water to use for face wash as the astringent properties are extremely effective with toning and firming your skin. It can also reduce tangling and bring out a radiant shine to your hair. Other uses for acidic water include pet care, washing fruits and vegetables, removing dirt from hardwood floors and counters, and cleaning dishes.

The Fairtrade Kit Kat: More than just a Nestle marketing strategy?

Fri, 12 Feb 2010 21:25:58 -0500

For chocolate lovers with a taste for fairtrade 2009 has certainly been an exciting year. The food industry is awash with rumours that confectionary giant Nestle are in talks with The Fairtrade Foundation in order to make the Kit Kat certified fairtrade.

The talks come hot on the heels of news earlier this year that Cadbury's Dairy Milk had earned fairtrade certification - a breakthrough for the company which coincided with the upgrade of Cadbury's hot chocolate to fairtrade too. The new certification also marked the first anniversary of the Cadbury Cocoa Partnership (CCP), which sees a 10 year plan worth £45 million to improve the livelihood of cocoa manufacturers in Ghana, India, Indonesia and the Caribbean.

The prospect of Britain's best-selling chocolate bar going fairtrade is an intriguing one, and sees Nestle, a company which has been surrounded by criticism of dubious ethical practices in the past, making what some critics may like to call ‘a leap onto the fairtrade bandwagon'.

So is the move merely a late attempt for a food giant to re-align itself with the ethical fairtrade brands such as Divine and the Organic Seed & Bean Company? Or is it more than just a marketing campaign?

From Nestle's point of view the move may be overdue, but it also appears to be part of a bigger company change to bring its practices in line with other 21st Century businesses eager to give their suppliers a fairer deal. The decision to make the Kit Kat (their flagship product which saw sales increase by 20 percent earlier in the year) fairtrade does appear to be of utmost significance - and if it goes through will see the Fairtrade logo reach a wider audience than it has ever done so before.

Additional reports also identified that the company is developing its own ‘sustainability initiatives' similar to those of Cadbury and the CCP where $109 million is earmarked to be spent in the third world - a portion of which is going towards disease-resistant cocoa plants for producers (according to FoodBizDaily.com). The company has also announced that it aims to be using only sustainable palm oil by 2015.

However, with further focus on how Cadbury has faired since the rollout of its new ethical stance recently, it is no wonder that Nestle is being seen to follow their footsteps - and a fairtrade Kit Kat may be seen to up the ethical ante once more within the industry. There is also the complex matter of whether Cadbury and Hershey's manage to strike up a deal. If they do so, Reuters sources speculate that Cadbury's increasing dominance in the market may be something of a threat to Nestle - one that might result in the company wrestling back the U.S. distribution rights of Kit Kat, which has been in the hands of Hershey's since the 70s.

With this in mind, the fairtrade Kit Kat will no doubt be a huge step in the right direction for Nestle as they strive to keep up with other ethically minded chocolate manufacturers. As for the industry as a whole, the most important change is likely to be felt by cocoa manufacturers. Cadbury's moves to make five Dairy Milk markets (Britain, Ireland, Canada, New Zealand and Australia) fairtrade is set to quadruple the cocoa demand for Ghana in 2010. The move for Nestle could make the intended beneficiaries of Fair Trade, the indigenous cocoa producers, the real winners.