Pizzeria Mozza is coming to Newport Beach

It is official, Pizzeria Mozza will be opening in Newport Beach. According to Nancy Silverton, the lease has been signed however, it is to soon to establish an opening date. Pizzeria Mozza is a joint venture with Nancy Silverton, Mario Batali & Joe Bastianich. It will be located at 800 West Coast Highway. For those not familiar with the area, that is the old Dolce restaurant location.

Check it out at http://www.mozza-la.com

If only I could customize my own protein bars . . . .

WELL YOU CAN ! ! !
You Bars is a company that has built its entire platform around creating custom bars, shakes, trail mixes, cookies and cereals designed by your palate. You get to pick the ingredients and they make it up. What a great concept! It is the perfect solution for a picky eater and a great way to create a snack that is quick, easy and made up of ingredients that you like.

To order YouBars go to http://www.youbars.com

10 Worst Foods for Kids . . . . .

By simply eliminating the foods below from your child's diet you are taking the first steps to improving there overall nutrition.

Say NO when it comes to the list below . . . .

1. Hot Dogs
2. Soda
3. Sticky Candy
4. Doughnuts
5. Prepackaged Lunch Kits
6. Sugary Breakfast Cereals
7. Microwavable Prepackaged Dinners
8. Juice Drinks
9. French Fries
10. Toaster Pastries

For more information you can click here to read the article in its entirety
http://www.livestrong.com/article/70149-top-worst-foods-kids-eat/

FRS Healthy Energy Drinks

FRS low-calorie orange is staple in our home. It truly is the perfect energy drink. FRS comes in concentrate, cans and chews. All which serve a value purpose. Check it out, I promise it will not disappoint! http://www.frs.com

Lasagna with Sausage Ragu Redux

Ingredients

2 tbsp, olive oil divided
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound turkey Italian sausage, casing removed
1 t salt
1 cup low fat milk (1 %)
1/2 cup dry white wine, (chardonnay)
1 can (28 oz) whole tomatoes, including liquid, finely chopped or crushed with your hands
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
2 1/2 cups low fat cottage cheese
1 large egg
1/2 cup freshly grated parmesan cheese
1/4 teaspoon freshly grated nutmeg
12 oz lasagna noodles

The Details . . . .

1. In a large, heavy saucepan, heat 1 tbsp oil over medium heat. Add onion; saute until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.

2. Add milk and cook over medium heat, stirring, until completely evaporated, 10 - 12 minutes. (The mixture will appear quite curdled at this point.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat and gently simmer uncovered. Cook ragu until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp salt.

3. In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper and the nutmeg until smooth. (can be done by had as well)

4. Preheat oven to 375 degrees. Cook lasagna noodles according to the package directions; don't over cook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9 x 13 inch baking dish and spread with 1/2 cup ragu. Add a single layer of noodles. Spread with a third of the ragu, then top with another layer of noodles, half of the cheese mixture and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of ragu and sprinkle evenly with remaining parmesan.

5. Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.

[recipe featured in Sunset Magazine, Janaury 2010. Photo by Annabelle Breakey, styling by Randy Mon for Sunset Magazine ]

Chicken Cassoulet

Ingredients
4 boned, skinned chicken thighs (4 oz each)
8 oz, turkey sausage (Polish - kielbasa - preferred)
1 oz, French bread
1 onion, peeled & chopped (approx. 8 oz)
2 carrots, peeled & chopped (approx. 8 oz)
2/3 cup chicken broth, fat skimmed
2 teaspoons fresh thyme leaves or 1 t dried thyme
1 dried bay leaf
2 cans cannellini beans, rinsed & drained (15 oz each)
1 tablespoon chopped parsley
Salt


The Details . . . . .

1. Remove and discard the excess fat from the chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch thick slices.

2. Cut or tear bread into 1/2 inch chunks. Whirl in a food processor or blender in coarse crumbs; you should have 1/2 cup. IN a 5-6 quart nonstick pan over medium high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.

3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown all sides, 4-6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.

4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5-7 minutes.

5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

** Great with a salad, crusty bread and a glass of wine on a cold rainy night!

[recipe featured in Sunset Magazine, January 2010, photograph taken by James Carter for Sunset magazine ]

The Ultimate BBQ Cookbook !

Ardie A. Davis and Chef Paul Kirk have put together a great cookbook featuring 100 recipes from America's BEST Smokehouses, Pit's, Shacks, Rib Joints, Roadhouses and Restaurants. This book can be purchased at Barnes & Noble's and Borders, but the lowest price is on Amazon.com HAPPY GRILLING !!!

Apple Glazed Barbecued Baby Back Ribs

Ingredients

1/2 dark brown sugar

4 t garlic salt

4 t pure ancho chile powder

2 t salt

1 t ground black pepper

1/2 t celery salt

1/4 cayenne pepper

1/4 t cinnamon

1/4 freshly ground white pepper

1/2 cup apple cider

1/4 cup apple jelly, melted

1/4 cup honey

2 racks baby back ribs (about 4 pounds)

1 cup prepared BBQ sauce

DIRECTIONS

1.  Preheat the oven to 250 degrees.  In a small bowl, mix the 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper.  Transfer 1 T of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and remaining sugar.

2.  Pull the membrane off the underside of each rib rack using a towel to grasp the corner.  On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake meaty side up for 2 1/2 hours.  Pour the cider mixture over the ribs and turn to coat.  Tightly cover with foil and bake for 1 hour.

3.  ligh a grill.  Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing until glazed, 15 minutes.  Let rest for 10 minutes then cut between the bones and serve.

[ As seen in Food & Wine Magazine, June 2009 ]

Mike's Rib-Eyes with Award Winning Rub

RUB

4 t coarse kosher salt

1 T coarsely ground black pepper

1 t dried oregano

1 t dried thyme

1 t paprika

1 t minced garlic

6 boneless rib-eye steaks, about 12 ounces each, and 1 1-1/4 inches thick, trim excess fat

Vegetable oil

DIRECTIONS

1.  (If using a charcoal grill), prepare a two zone fire for high heat using enough charcoal so that all 6 steaks can cook over direct heat.

2.  In a small bowl, mix the rub ingredients.  Lightly coat the steaks with oil.  Massage the rub into both sides of each steak.  Let the steaks sit at room temperature for 20 -30 minutes before grilling.

3.  Brush the cooking grates clean.  Grill the steaks over direct high heat, with the lid closed as much as possible until cooked to your desired doneness, 8-10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed for even cooking.   If flare-ups occur, more the steaks, temporarily over indirect heat.  Remove from the grill and loosely tent with foil, let rest for 3-5 minutes.  Serve Warm

[ as seen in "Weber Charcoal Grilling, the art of cooking with live fire" by Jamie Purviance, recipe  by Mike McGrath ]

Pork T-Bone Steaks with Whiskey Barbecue Sauce

RUB

2 t paprika

1 t light brown sugar

1 t kosher salt

1/2 t freshly ground black pepper

1/2 granulated garlic

1/2 granulated onion

1/4 t ground cumin

1/8 t ground cloves

pinch ground cayenne pepper

SAUCE

1/3 cup bottled steak sauce

1/3 cup ketchup

1/4 cup aged Scotch Whiskey

2 T dijon mustard

2 T light brown sugar

1/2 t granualated onion

Kosher salt

Freshly ground black pepper

4 pork T-bone steaks, 10-12 ounces each (about 1 1/4" thick)

1 large handful of hickory chips, soaked in water for at least 30 minutes

DIRECTIONS

1.  In a small bowl, mix the rub ingredients.

2.  In a small, heavy-bottom saucepan whisk the sauce ingredients.  Bring to a bowl over high heat, reduce the heat, and simmer over very low heat for 2 minutes, stirring frequently.  Season to taste with salt & pepper.

3.  Lightly coat the steaks on both sides with oil.  Season with the rub, pressing the spiced ino the meat.  Let the steaks sit at room temperature for 20 - 30 minutes before grilling.

4.  [if using a charcoal grill]

Drain the hickory chips and scatter them over the charcoal.  Brush the cooking grate clean.  Sear the steaks of direct high heat with the lid closed as much as possible, until well marked, 6-8 minutes, turning once and swapping their positions as needed for even cooking.

5.  Then move the steaks over indirect high heat and continue grilling, with the lid closed, until the meat is pink and juicy, 2-4 minutes.  Remove from the grill and let it rest for 3-5 minutes.  

6.  Warm the sauce over direct heat.  Serve the steaks warm with the sauce on the side.

[ As seen in Weber Charcoal Grilling, the art of cooking with live fire by Jamie Purviance  recipe by ]