Cooking with Coley

It’s been awhile. I know–shame on me. It’s not that I’ve gotten lazy though; I’ve been busy I swear! Between closing on a home, moving in, transferring the lease to our apartment and finalizing details for a wedding and honeymoon next week, I think I have a fair excuse.  I won’t bore you with the details, but I just wanted to make my case. However, before I shoot off to the Berkshires for my wedding and then to Bangkok and Bali for 2+ weeks, it’s time I give you the scoop on some spuds.

I recently received a trio of gourmet, all-natural french fries for review from Alexia Foods.  So far, we’ve done a number on two of ‘em, and I’m liking what I’ve seen.

First up, we had Alexia’s new Parmesan Lemon Waffle Fries.  Lemon and french fries struck me as an odd combination at first, but it really made for a unique and tasty fry. It wasn’t a bold citrus flavor, but instead just a hint of lemon paired with the  parmesan.  The texture and crispiness were ideal and this is definitely a good option for a more refined fry.  Plus, who doesn’t love a waffle fry?

Prefer to go the sweet potato route? Well good news for you, Alexia Foods has options to choose from.  I tried the Sweet Potato Puffs. Crispy on the outside and still soft on the inside, they met my standards of what makes a top-notch potato. They make a great side to grilled steak or chicken!

I do want to note that I found the recommended cooking time to be a bit off, so keep in mind you might want to extend the time the fries and puffs are in the oven.  Go with the directions, but just be prepared if you need to add another 5-10 minutes on.

Overall, these spuds were winners in my book! While I’ve only dug into two varieties, Alexia Foods has a seriously extensive line up of potatoes, fries and other products including onion rings and rolls. There’s a coupon on the Alexia Foods website, so go check them out for yourselves!

And I’m off. See you in June!

There are tons of breakfast and granola bar options out there, so it’s never easy to make a decision on what to buy.  I always spend several minutes reading labels looking for something that offers whole grains, fiber and is lower in cals. Oh and of course something that tastes good. Unfortunately, the options aren’t overwhelming.  I was recently introduced to KRAFT MilkBite Bars and received a couple flavors for review.  On paper they boast even more than what I’m looking for:

• Good source of Vitamin D
• 5g of Protein
• 3g of Fiber
• No artificial flavor, colors, or preservatives
• No high fructose corn syrup
• 7g of Whole Grains
• Made with real milk and calcium to provide the same amount calcium as an 8 oz glass of milk (which offers 30% of your daily recommended value of calcium)

With that line up of features, I was excited to give them a try.

So what did I find? They’re good! They are soft and chewy, and you can actually taste the granola flavor which I like.  I sampled both the Chocolate and the Strawberry. I have to say, I am picky when it comes to fruit in my granola bars, but these impressed me!  I wish they had more fiber, but overall I was pleased with the surplus of other healthy benefits.

Unlike most granola bars, these need to be stored in the fridge (because they really aren’t messing around about the “real milk” thing!)

Whether you enjoy one for breakfast or a snack, they are a nice new option to the granola bar market.  Look for them in a grocer near you in the refrigerated dairy aisle.  KRAFT MilkBite bars come in Strawberry, Chocolate, Peanut Butter, Oatmeal Raisin & Mixed Berry. You can bet the Peanut Butter is next on my list.

Get more info on their KRAFT MilkBite Facebook page.

I don’t drink a lot of juice. Not because I don’t like it, but because juice tends to pack in a lot of extra calories and sugar.

I’ve searched for other options. In terms of orange juice, I’ve tried Trop50 and wasn’t a fan. It just didn’t taste like juice. I’ve also tried Ocean Spray Light  in Cranberry along with other flavors, but again, I think the flavor suffers, and it is less like a juice.  I came back to square one–drinking limited amounts of juice and avoiding the “diet” versions all together.

And then I came across Old Orchard Cranberry Naturals (well technically they came across Cooking with Coley and provided me with review samples).  Like the other light juices I tried, the bottle and nutrition facts promise no artificial flavors, colors or sweeteners, but it also boasts 40% less sugar and 20% more cranberry juice than other leading brands.  I was intrigued.

I sampled both the Classic Cranberry as well as a Cranberry Grape and unlike the others was immediately a fan.  They both taste like what you would expect these juices to taste like. The slightly sourness couples with the sweetness to produce a delightfully refreshing juice cocktail.

It is important to note that it is just that, a juice cocktail, made from concentrate and isn’t 100% natural juice BUT it is naturally sweetened with Truvia.

I think you’ll like it too! And Old Orchard has so generously offered me coupons for a giveaway.  Want to enter? Just comment on why you want to try the Cranberry Naturals, and you’ll be entered to win up to 4 FREE bottles plus additional coupons.  Comment on Cooking with Coley’s Facebook page or on in the comments section of the blog post.  All entries must be received by Sunday, March 11, 2012. UPDATE:  The contest has been extended to Sunday, March 17, 2012.

Old Orchard Cranberry Naturals are sold in select retailers that can be located through their website.

Those of you familiar with the Fenway neighborhood may know that four years ago several neighborhood restaurants tragically burned down on Peterborough Street. Since then, the Fenway locals have waited patiently for their return. Walking by to read construction signs…checking websites for updates… it felt like the day would never come.

And then it did. In the past few months, some of the former restaurants like the beloved El Pelon finally returned to their old locations while new establishments have also opened their doors. Among the openings included Swish Shabu.

Shabu refers to a Japanese cooking method. Using a table-side hot pot, individuals cook very thinly sliced meat, seafood and vegetables in a boiling Asian-style broth. Think fondue but far healthier. 

While I’m no Shabu connoisseur, I am a lover of good food. And this is good food.

The menu is packed with options for everyone–from meat lovers to vegetarians, you’re sure to find something, actually many things, to enjoy.  My favorites to date have been the white fish, sirloin beef, assorted mushrooms and watercress.  The Tom Yum broth is my soup base of choice, as it’s the perfect combo of bold flavors–both sweet and spicy.

With reasonable prices and a delightful wait staff, this new spot in Fenway is sure to be a star in the revived strip of restaurants.  Come to the Fenway ’hood and check out Swish Shabu. You won’t regret it!

(617) 236-0255

84-86 Peterborough St

Boston, MA 02215

I had planned to grill turkey sausage patties for dinner the other night, but we didn’t have gas for the grill.  It was time for plan B. Plan B? Hmm, what would that be? As I scolded myself for not going to the grocery store that week, it hit me… why not utilize the Nueva Cocina rice I received for review?!

Rice + turkey sausage. It was practically an instant meal.  I sauteed the turkey sausage patties with some chopped red bell pepper and then added in the rice.  No extra seasoning or flavor was needed because the rice was so incredibly flavorful on its own.

Well, maybe I did end up adding some hot sauce, only because I love me some spicy.

Following is a quick recipe, if you’re looking for an easy dinner idea. But even if you’re just looking for a side, I highly recommend the Neuva Cocina Mexican Rice.  You won’t be disappointed. The classic Mexican dish (original to the Oaxaca region of Mexico they tell me), combines onions, garlic,  traditional Mexican seasonings with corn, tomatoes, carrots and roasted Poblano chiles. This isn’t your standard box of rice!

What you’ll need: (for approximately 4 servings)

• 1 box of Nueva Cocina Arroz a la Mexicana  (Mexican Rice)
• 3 servings of turkey sausage (I used patties)
• 1 red bell pepper, chopped (or any pepper you have on hand; I just liked adding a veggie of sort)

Procedure

• Cook rice according to the box directions
• Saute turkey sausage until cooked through
• Remove sausage from pan and cut sausage into bite size pieces
• Add sausage back into pan and add bell pepper; continue to saute for another five minutes
• Add cooked rice into sausage and peppers, mix
• Serve with hot sauce (optional) and enjoy!

OK so what do I know about Texas? Fair question.  I am not even a BBQ expert by any means.  But what I can tell you is that I am eating Sweet Cheeks’ Mac and Cheese for breakfast right now because I can’t resist the leftovers sitting in my fridge.  They deserve to be eaten–even at 10am.  The food is that good.

We went to this new hot spot in Fenway last night. With a smokey aroma luring in all of Boylston Street and Top Chef runner up, Tiffani Faison, essentially cooking in front of you in the open kitchen, it’s no surprise there was a packed house.

While the place is still experiencing some growing pains (some overwhelmed bartenders and a kitchen in the weeds on a slammed Friday night), the friendly service, the ambiance and most importantly the delicious food will keep me going back for more.

The Eats: The menu is straightforward. None of that overly complicated stuff.  You can expect to order anything and everything you really need in terms of BBQ –from pulled pork, pork ribs, short ribs, brisket and pork belly to delicious sides like the aforementioned mac and cheese and baked beans.  Recommendations?

• We kicked off the dining experience with fried okra and honey biscuits — a great prelude to the meal.   The over-sized biscuits paired with honey butter were perfectly sweet and delicious. The okra was lightly breaded, crispy and not greasy.
• The pulled pork was my favorite, but I also tried the pork belly and short ribs which were impressively flavorful and tender.
• And for sides?  The broccoli and cheese casserole was especially rich but still quite yummy.  The creamy mac and cheese with breadcrumbs and bbq beans were my favorites.

The meat comes sauce-less, so you can enjoy every bit of the smokey taste.  As a condiment lover, I tend to pour on the sauce but it just wasn’t needed!  While I added a touch of the table bbq sauce and tad of the hot sauce, I didn’t want to overpower the incredible flavor packed in the meat itself.

The Drinks: Some southern-style stiff drinks are great complements to the meal while the beer list is impressive featuring some of our favorites from around the country (e.g. Abita and Bear Republic).

Get yourself some Q! Pricier than you’re typical BBQ joint (we’re talking $12 for a pulled pork sandwich; plus $6 for 2 sides), but worth every penny. Looking forward to checking this place again in a couple weeks when they smooth out the kinks, and it’s just good food, good booze and good times.

Sweet Cheeks Q is located in the Trilogy building on Boyslton Street (where the old Cambridge 1 was). If you’re going on a weekend, make a reservation because this place will be jammin’.

1381 Boylston Street Boston, MA 02215   |  617.266.1300

I was recently invited by the Jamaica Tourist Board, along with select other bloggers and press, to attend a culinary tour and experience the tastes of Jamaica. Awesome right? Unfortunately, due to a full-time job, I was unable to make it work.  

So instead, a close friend of mine went in my place.  As the editor of Cocktail Enthusiast and booze aficionado, Kevin was the perfect candidate for Jamaican rum tastings.  But in addition to his expertise of cocktails and spirits, Kevin has a refined pallet and appreciates good eats. A perfect fit for the tour!

Lucky for us, Kevin saved a special post exclusively for Cooking with Coley. I’ll let him take it from here…

Before my recent trip to Jamaica, I knew very little about the cuisine. My knowledge started and ended with jerk chicken and rum, so I was anxious to learn more about the country’s food. Naturally, my gluttony assisted me well, as I managed to cram about three weeks’ worth of eating into five days.

Some culinary highlights –

Jerk Chicken

There’s a reason it’s popular. This delicious style of cooking refers to the spice rub that’s applied to chicken, pork and seafood. The jerk seasonings are principally allspice and Scotch Bonnet peppers (more on these guys below), but can also include thyme, cloves, cinnamon, nutmeg and more. The result is intensely flavored food with a hearty kick. I sampled jerk dishes at several restaurants throughout Jamaica, but found the local favorite, Scotchies, to be the best. In the below photo, A Scotchies’ employee reveals the jerk chicken slow cooking over a pit fire.

Scotch Bonnet Peppers

This native pepper is a ubiquitous flavoring agent in Jamaica, finding its way into jerk seasoning rubs, soups and many sauces. To give

you an idea of the heat using the industry standard Scoville units, Scotch Bonnet peppers have a heat rating of 100,000–350,000 units. The jalapeño, for comparison sake, has a heat rating of around 2,500 to 8,000 units. Remember the fiery heat that a jalapeno’s seeds can give off, then imagine that heat intensified about 50 times. Therein lies the appeal of the Scotch Bonnet pepper. It’s extremely hot, but when used in moderation, it’s a delicious topping to jerk chicken or rice and peas, and it’s a great flavor enhancer for soups.

Speaking of soups, locals noted that Scotch Bonnet peppers are dropped whole into soups during cooking. But they’re always fished out before the soup comes to a boil, as boiling soup can cause the pepper to burst. A single burst pepper can ruin an entire vat of soup, rendering it too hot to eat.

Ackee and Saltfish

This breakfast staple is the national dish of Jamaica, and it quickly became a favorite morning treat, equally valuable for curing hangovers and fueling long travel days. Ackee resembles scrambled eggs, but it’s actually a West African fruit brought over to Jamaica in the 1700s. To prepare the dish, ackee is boiled and then sautéed with salted cod, tomatoes, onions and spices. 

June Plums

This new-to-me fruit grows in tropical climates like the Caribbean and Southeast Asia. Eaten raw, it’s sour and slightly crunchy, like a mixture between a plum and a green apple. Locals often sprinkle the raw fruit with salt, which creates a fun play between sour and salty. The fruit can also be cooked down into jams, relishes and sauces, or stewed with water and sugar to create an applesauce-like treat. The June plum was also featured in a popular, refreshing Jamaican drink of June plum juice sweetened with sugar and spiced up with a hint of ginger.

Thanks Kevin, for doing the heavy lifting and taking one for the team by going to Jamaica.  ;) Luckily, I’m off to explore the region myself in two days to celebrate a close friend’s wedding on 11.11.11. Looking forward to trying those scotch bonnet peppers, and finding out for myself if cod for breakfast is really a good idea.   

Kevin Gray is a Dallas-based journalist and cocktail enthusiast who’s work has also appeared in AOL, The Huffington Post, Gear Patrol, USAToday.com and Where Magazine. Check out Cocktail Enthusiast and follow Kevin’s journey through new spirit tastings and classic cocktail reviews.

I recently received a plethora of sun dried tomatoes and sun dried tomato products from Mooney Farm’s Bella Sun Luci line for review.  And when I say plethora, I mean a serious abundance of delicious tomatoes including their new Bella San Luci Sun Dried Tomato Bruschetta and Bella San Luci Julienne Cut Sun Dried Tomatoes with Italian Basil and Julienne Cut with Zesty Peppers (whew that’s a mouth full!).

Both of these products proudly display the Med Mark stamp of approval indicating that they are part of the Mediterranean Diet and therefore feature healthy fruits, grains, veggies, and/or olive oil.

I was especially excited to try the Sun Dried Tomato Bruschetta because I love a spin on the classics. It didn’t disappoint! I grilled up some multi-grain bread with EVOO on the stove top, and spread the Bruschetta on the individual pieces. Delicious! I shared it with some friends and they were equally as pleased!  Definitely a great appetizer for parties–whether it’s on bread or crackers.

The Julienne Cut tomatoes were also a hit, but I’m reserving the review/recipe for another post. Stay tuned!

Buy ‘em!  The products are available at major grocery stores nationwide, as well as Costco and the Mooney Farm’s website. The website has $1 off coupons, so be sure to grab one before heading to the store!

Share ‘em! And if you’re shopping on the website, you might want to check out one of their fun gift baskets — a great gift for a foodie!

Support ‘em! Also timely and of note, Mooney Farms Supports Breast Cancer Awareness month. For every jar that is purchased during the month of October, Mooney Farms will donate money to benefit breast cancer outreach programs and research.

Let me start off by saying that this sauce is not for the faint of heart.  It’s not even for the folks who say they like a little spice.  This is for the people who are all in–for the people who love something downright hot.

Well, being one of those people who can’t get enough spice and heat in all that I eat, I’m a fan of Texas Pete’s Fiery Sweet Wing Sauce.  Like a barbecue sauce, Pete’s Fiery Sweet Wing Sauce also offers hints of sugar and sweetness.  But unlike your traditional barbecue sauce, it’s quite a bit thinner and much more spicy than sweet.

While I haven’t actually tried it on wings (since I don’t typically make wings at home), I did use it for both a chicken marinade and inside homemade turkey burgers.  Both had a unique flavor and quite a kick.

If you like spicy food and are looking for a barbecue sauce with some pizazz, then Texas Pete’s Fiery Sweet Wing Sauce is a good option.   Also fun to note, the Texas Pete website offers some other unique recipes to incorporate the sauce.  Charred Fiery Sweet Shrimp sounds right up my alley!

The beach. Flip flops. Grilling. Sun. Sam Adams Summer. BBQs. Watermelon. Corn on the cob.  Grilling. A tan. Dresses. The Pool. Oh and did I mention grilling?

I’d be willing to bet, you all have a similar list of why you love summer.  And I’d also be willing to bet that grilling rises to the top of your list as will. And when it comes to grilling, there are so many options! That’s the beauty of it.  Marinades, meats, poultry, fish, rubs, veggies, fruit, pizzas.  It’s hard to decide on what to make, let alone how to season it.  Well I have something new to add to your spice cabinet and make it even harder on you. Sorry.

The Pampered Chef’s Chili Lime Rub is a new favorite in our home. I recently received a sample for review and have become an instant fan.

Pampered Chef boasts, that “the classic combination of chili peppers and tangy lime is perfect for shrimp, chicken, beef, pork or fish.” While I haven’t tried it on anything but steak, I’d be willing to agree.  Serving up a tinge of heat and just enough flavor not to overpower the palate, this rub is bound to taste good on whatever protein you’re lookin’ to spice up.

With no added sugar or preservatives and a conservative $4.50 price tag, I recommend you give The Pampered Chef’s Chili Lime Rub a shot this summer.

What are your favorite seasonings and grilling marinades?