Thirsty Thursday -- Today It's All About the Shot Glass

Check out this brilliant idea we read about in this week's Chow Bella Blog....hulling strawberries to make shot glasses...then dipping them in chocolate to make a stable base, then filling with whatever you want.

I'm thinking lemon vodka shots, or tequila for a very simple "strawberry margarita."  Try it out this weekend while we still have strawberries in season.

http://blogs.phoenixnewtimes.com/bella/2011/09/chocolate_covered_strawberry_s.php

Thirsty Thursday: What Are You Enjoying These Days?

Feeding Frenzy followers know that each week, we highlight a new or interesting adult beverage.  This week, we're opening it up to you!  Tell us what you're enjoying these days -- your favorite brands, cocktail recipe, wine, etc.  It's an open forum Thirsty Thursday! 

Meatless Monday -- Greek Fish Dish (Opa!)

Okay, some would state that fish should not be included in Meatless Monday, but the effort is to get people to eat less saturated fat, and fish is a good source of heart-healthy fats.  So, check out this recipe next Monday, or wait and serve it on Tuesday if you're a purist.

Lemon Tilapia with Greek Rice Salad

1 c. jasmine rice

½ c. feta cheese

3 T. olive oil

2 T. red wine vinegar

1 t. honey

1 c. grape tomatoes, sliced in half

1/2 c. kalamata olives, sliced in half

One cucumber, peeled, seeded and diced

1 T. dried oregano

1 T. dried chives or one handful chopped fresh chives

Salt and pepper

4 tilapia filets, thawed and patted dry

10 sprigs fresh thyme

8 slices of lemon from one lemon

Cook the jasmine rice in 2 c. water with 1 t. salt.  When done (per package instructions – usually 12-15 minutes), pour out onto cookie sheet and spread it out to cool, about 20 minutes.

Heat oven to 425.

Meanwhile, combine ½ the feta, olive oil, vinegar and honey in a small bowl.

In a large mixing bowl, combine the tomatoes, olives, cucumber, the leaves from 2 sprigs thyme, oregano, chives, and remaining feta.  Add rice and dress everything with the dressing.  Stir to coat…let sit while you cook the fish. 

Place each fish filet on a square of foil, season with salt and pepper, top each with 2 lemon slices and 2 sprigs thyme.Fold up each end of the foil to enclose the filet and place on a baking sheet. Bake in oven for 10-12 minutes, or until done.

Serve by placing a mound of the rice salad in the middle of the plate. Unwrap the fish (be careful of the steam), and use a spatula to place the fish on top of the salad. You may wish to remove the thyme sprigs, but leave the lemon slices on for garnish.

Thirsty Thursday -- courtesy of Clinton Kelly on ABC's new show, The Chew.

Keep a Shandy Handy
"One of the nicest, easiest refreshing summer drinks is the shandy. Combine one bottle of your favorite beer, with a large dash of lemonade, and a spritz of seltzer. Add a striped straw from the drugstore, kick back in your favorite deck chair, and drink in the summer!" -Clinton Kelly

https://www.facebook.com/thechewonabc

FeedingFrenzy has talked about Beer cocktails before, but this recipe seems perfect for those dog days of summer and Labor Day weekend.  Being beer-based, this drink will go great with anything you grill this weekend. Cheers!

Foolproof Entertaining

I LOVE America's Test Kitchen -- the cookbooks, the Cook's Illustrated magazine, and both the cooking shows on PBS.  They try all the recipes a gazillion times so each recipe is foolproof. Recently, I purchased their new Cooking for Two cookbooks for friends who will soon be empty-nesters, and purchased myself a copy as we'll be in the same boat next year. 

Now, looks like America's Test Kitchen is coming out with a new book of recipes -- menus!  What an easy way to plan a dinner party...just pick a theme and they've done all the work of putting together a team of dishes that will make you a rock star!


http://www.americastestkitchenfeed.com/test-kitchen-community/2011/08/giveaway-win-a-preview-copy-of-the-menu-cookbook/

A Different Spin on a Tomato Salad

This summer, I've enjoyed a new kind of tomato (at least it was new to me) called a Kumato.  It's a small tomato whose skin looks brown.  I've purchased them at my local grocery store and at Trader Joe's.  The flavor is tasty and it's fun to use something a little out of the ordinary.


I'm a bit tired of caprese salads (yes, they are yummy), so when company was coming, I made a different version with the Kumatoes.  First, I drizzled some balsamic glaze on a plate.  You can buy it in a bottle -- I've pictured mine here.  It's thick enough to hold a pattern, which makes it a fun way to add flavor and decorate the plate at the same time.  

Next, I laid three slices of the tomatoes on the plate, then garnished them with crumbled gorgonzola, diced red onion, crumbled pecans, and some chopped fresh avocado.  I topped it all off with one more small squiggle of the balsamic glaze. 


Voila!  It was beautiful to serve and delicious to eat!  (And pretty darn easy, too -- although it has the look of having taken a lot more trouble).   Enjoy!