Friday, August 1, 2014
From the kitchen of One Perfect Bite...This delicious burger was created for a Mazola Corn Oil promotion. Chances are, you already have a large bottle of their corn oil sitting in your pantry, and that will make it easier for you to re-create this burger for your friends and family. If you don't, I hope you will soon remedy that with a trip to your nearest market. I tend to be a brand loyal customer and the oils I use are no exception. Mazola Corn Oil was used exclusively in this recipe. I used it to grease the grates of my grill, make the amazing purple onion marmalade you see and as an added ingredient in the burgers to keep them moist as they grilled. Did you know that corn oil has a high smoke point and can be used on grill grates to prevent sticking? While I routinely use it for marinades, I also use it in condiments where oil is a required ingredient. Researchers have recently found that corn oil is more effective than extra virgin olive oil in lowering LDL or "bad" cholesterol, so I use this heart healthy oil without concern when I prepare food for the grill. If you'd like to experiment this grilling season, be sure to visit the Mazola website and take a look at some of their unique recipes. As an enticement to do that, Mazola has given me two ultimate summer grilling kits to share with you. Each set contains a bottle of Mazola Corn Oil, a 3 piece Weber stainless steel grill set, a four-way measuring spoon and a Mazola barbecue apron. If you'd like a chance to win one of the kits, simply enter the words Mazola Corn Oil in the comment section of this post and make sure I can contact you if your name is selected in the drawing on the evening of Sunday, August 3rd. That's all there is to it. Now, on to the work at hand. The recipes I've created for the marmalade and burgers can be found below. Do try them. I think you'll be delighted.
Thursday, July 31, 2014
From the kitchen of One Perfect Bite...I know, I know! It's not Friday, but I wanted to share this very simple recipe with you before the week was out, and tomorrow I'm having a giveaway and featuring a sponsored post that doesn't exactly fall into economy class. So, today it is. While you'll have to turn the oven on to make this casserole, it is filling, as well as economical, and it is a nice dish to serve after a day on the water. My only caution is that you'll want to slice your potatoes paper thin or they won't cook within the allotted time. While it is probably not necessary, I feel duty bound to remind you that bouillon powder and Parmesan cheese are both salty, so you'll want to hold back on the amount of it you use to season your pork chops. Warnings aside, I like the simplicity of this recipe and I think you will too. It makes a hearty, well-seasoned meal that your family will enjoy whatever the season. Here is how the Pauper's Casserole is made.
Wednesday, July 30, 2014
From the kitchen of One Perfect Bite...This dish should not be confused with its Mexican cousin which is a spicy beef salad. The Spanish word salpicon means jumble or hodgepodge and while it was originally made with beef, these days the dish can also be made with seafood and seasonally fresh vegetables. The thermostat hit 96 degrees today and I viewed that as permission from the kitchen gods to scrap the hot meal I had originally planned, and substitute it with a cold supper. We were in Seattle last week and I brought home some wonderful Spanish olive that I thought would be perfect to use with a recipe for salpicon that came from a shop called The Spanish Table. While the salad can be made with any seafood, I used fresh shrimp and some mussels, along with ripe tomatoes and other summer vegetables, to make mine. This is a delicious salad that I'm told is popular in Spanish tapas bars. It is as pretty to look at as it is delicious to eat, and it will be interesting to see if my creation bears any resemblance to the ones that are served in the tapas bars. I promise I'll let you know. I do hope you'll give this salad a try. It lends itself to near limitless variation and I think you can come up with a personalized take on the recipe. It is a perfect course to serve on a hot summer night. Mine went to the table with a crusty Portuguese bread and a delicious green gazpacho. Do try this. Here is how Spanish Salpicon is made.
Tuesday, July 29, 2014
From the kitchen of One Perfect Bite...This vintage recipe goes to prove "what's old is new again", and I had a good laugh when I saw the cake had "ribboned" at our county fair last week. This is a recipe that refuses to die. I hasten to add, it has enjoyed long life because it makes a buttery hot milk cake that's fast and easy to prepare, and when it's topped with its broiled coconut topping, it has an appeal that spans generations and challenges ambrosia as food for the gods. Put in a less florid way, this is a delicious everyday cake that I think your family will love. It seems to fall in and out of favor, but those of you who are of a certain age will remember its last round of popularity was in the late 40's and early 50's, when it resurfaced as rationed ingredients again became available. The cake is best when served warm, but leftovers will keep for several days and can be reheated in the microwave for their encore performance. Those of you who prefer smaller cakes can cut the ingredients in half and use an 8-inch pan for baking. If you do not care for coconut, nuts or seeds can be used in the topping without adversely affecting the flavor of the finished cake. I hope those of you who have not yet sampled this cake will give it a try. You will not regret it. Here is how it is made.