Friday Food Finds: Dole Whip Smoothie Bowls, Sour Raisins, Cracker-Coated Almonds, and More!

I’m not entirely sure why, but this week has been exhausting. And an exhausting week usually means my hand is constantly in and out of the snack drawer, hoping to stumble across the perfect salty or sweet indulgence that will hold me over until dinner time. Lucky for me, I’ve been introduced to a bevy of new options that we tried on this week’s Taylor Strecker Show. Scroll down and check out what we thought of the lot, all brand new to grocery store shelves. Did our favorites surprise you?

Red Rock Deli Chips (Aged Cheddar and Dijon)

The Red Coconut Curry variety was a smash last year, earning a well-deserved spot on our Top 10 Friday Food Finds of 2018 list. While we appreciate the super crunchy texture of these Australian-based chips, this particular flavor wasn’t as good as our aforementioned favorite. Any sort of aged cheese AND dijon is going to be polarizing due to its pungency, so we weren’t entirely surprised by the taste test results. That being said, we’ll stick to the OG lines to ensure snack neutrality among all parties.

Tillen Farms Rum Bada Bing Cherries

Despite the fact that these are soaked in rum, we think they’d fare best in a virgin Shirley Temple. And piled high, of course. They’re not mind-blowing amazing, but would be a nice added touch to any rum-based cocktail…like a piña colada or Mai Tai. Time for a vacation!

Biena Chickpea Puffs (Blazin’ Hot)

We’re definitely fans of Biena’s line of roasted chickpeas, but these tater tot-shaped snacks kind of paled in comparison. The heat in Blazin’ Hot was awesome and there was an excellent crunch factor, but there’s something about the chickpea flour mix that makes them have an almost cardboard-y aftertaste. In fact, we didn’t love Ranch or White Cheddar (which we sampled outside of the show). Worth trying? Absolutely. Your next favorite health snack? We’re not so sure. You’ll have to test these yourself and report back.

Dole Whip Spoonable Smoothies

We like the idea of a frozen breakfast item that you can pop into the microwave in the morning and not even think about. The only problem is that these were really, really sweet, which can be off-putting for those who are used to a simple piece of fruit without all of the bells and whistles. The nod to Disney’s famous Dole Whip is very much appreciated, though, even if you’re not enjoying it garden-side with Mickey Mouse or Cinderella.

Re:Think Ice Cream (Coffee Hazelnut)

This was absolutely the best thing we sampled all day. The integration of hazelnuts gave it a nice texture and the fluffiness of the ice cream made it less artificial-tasting than its icy and flaky competition. We appreciate the company’s commitment to natural ingredients, as well, with a green tea infusion that provides a boost of caffeine and antioxidants. If you’re dieting and craving a quick and almost guilt-free dessert, this is the one for you.

Sun-Maid Sour Raisins

If you’re a fan of sour candy, you’re going to absolutely love these. They’re ridiculously addictive and a perfect substitute for sugar-laden gummies. We’re hoping that they roll out even more flavors (like sour apple or cherry) so that we can replace* all of our favorite treats with them. (*Never going to happen. We covet our candy binges.)

Handfulls Crrrunch Bites! (Honey Mustard)

Conceptually, these are pretty unique. They’re like an almond chip, but with a soft inside and delightfully crunchy exterior. The more you eat, the more you can’t stop, which is pretty dangerous considering how easy they are to scoop into your mouth. Honey mustard is our favorite flavor, by far, but you can sample the rest of their line in the link above.

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This Iconic French Glassware Is Stylish, Sturdy & on Sale Now

This 18-piece Duralex glassware set is one sale right now at Sur la Table and we’re stocking up.

Save for a Jewish wedding, broken glasses are nothing but a headache (and heartache if you’re attached) so we’re always on the hunt for tough-as-nails glassware that looks good, too. Enter Duralex, the iconic French brand that brought tempered glass to the masses and has been making sturdy and stylish glassware since 1945.

If you’ve spent any time in and around French restaurants, you’ve almost certainly sipped a latte, juice, or apéritif from one of its vessels. Right now an entire 18-piece Duralex tempered glassware set is on sale at Sur la Table for less than $50 (down from $85) during the retailer’s end-of-summer online sale. Snag the set with three different sized glasses that’ll cover you from morning espresso to evening cocktail.

Related Reading: 12 Coffee Products You Never Knew You Needed

Still not sold? Our Executive Editor Hana Asbrink stocks her family’s cabinets with both the all-purpose and latte sizes, and lauds Duralex as the sturdiest glasses around. “I’ve dropped them multiple times in the sink while washing dishes and they don’t bat a lash; and the smaller ones are good for kids’ hands. Not to mention they stack nicely and take well to both iced and warm drinks.”

Duralex 18-Piece Glassware set, $49.95 on Sur la Table

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This set of 18 tempered glasses includes six 8-ounce glasses, six 13-ounce glassesm and six 18-ounce glasses all suitable for both cold and hot liquids (up to 266°F). Duralex is versatile, chip-resistant, and 2.5 times stronger than ordinary glass.Buy Now

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How to Add Cuban Flair to Your Pulled Pork

A great Cubano depends on great pork, and this Cuban pork recipe is just as perfect on its own as it is stuffed into a classic Cuban sandwich.

Summer is still with us, but autumn will soon be in the air; the leaves will change and fall to the ground and warm sunlight will be a distant memory. Wile you can’t stop the inevitable, with the right meal you can transport yourself to the tropics even in the icy grip of winter. So, next stop: Cuba. We’ll show you how to make the most delicious Cuban pulled pork you’ve ever tasted, whether you’ve got a slow cooker or you’re just using your oven. We’ll also show you how to turn those leftovers into a savory Cuban sandwich, the perfect lunchtime treat (and just so you know, August 23 happens to be National Cuban Sandwich Day, in case you needed an excuse to make this).

Step One: Marinate Your Meat

First things first: making your mojo, the secret sauce that will transform “the other white meat” into your favorite meat ever. Nuances may differ from kitchen to Cuban kitchen, but the main ingredients are olive oil, garlic, and citrus juices. You’ll use this to marinate your pork and to sauce the finished dish (but it’s also great for many other things).

Ingredients:

• 4-6 pounds boneless pork shoulder (rind removed if using the slow cooker; keep any skin intact if roasting for the crunch)
• 8 medium cloves garlic, minced
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 1/4 cup finely chopped fresh oregano
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup extra-virgin olive oil
• 1/4 cup white wine
• 1/2 cup fresh juice from 1-2 oranges + zest from 1 orange
• 1/4 cup fresh juice from 3-4 limes + zest from 1 lime
• 1 yellow onion, thickly slices
• Kosher salt (or sea salt)

Instructions:

1. In a large bowl, combine the garlic, pepper, cumin, oregano, cilantro, white wine, and olive oil. Add fresh-squeezed orange juice and zest of one orange; add fresh-squeezed lime juice and zest of one lime (traditionally, mojo contains bitter Seville orange juice, but as that can be hard to come by, combining regular orange juice and lime juice works to mimic its flavor; some sources suggest adding grapefruit juice and white vinegar to the mix). Whisk briskly and season to taste with salt; anywhere between 2-4 teaspoons should do the trick. Whisk again and congratulations, you’ve got your mojo.

2. Pour half of it into a sealed container and refrigerate. You’ll use it later.

3. Rinse the pork shoulder and pat dry. Cut into large cubes (about three inches thick) and sprinkle on a few pinches of salt. Feel free to release your inner-salt bae. Now take the remaining half of your mojo and pour it all over the pork cubes, immersing completely. Transfer pork and marinade to a gallon-sized Ziploc bag and refrigerate for at least 3-4 hours (or better yet, overnight!).

4. Be sure to remove your mojo-marinated pork from the fridge 30 minutes before you’re ready to cook to bring it to room temperature.

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As for the actual cooking process, you have two options:

If You’re Using a Slow Cooker or a Crock Pot…

Preheat your slow cooker on high. Place sliced onions on bottom, add pork cubes, and pour all of that delicious mojo marinade into the slow cooker (from the gallon bag you used to refrigerate it; you’re not using the other half of the mojo you reserved quite yet). Cover with lid and turn heat down to low. Leave it cooking on low heat  for 8–10 hours. If you’re pressed for time, no problem! Simply cook on high for 4-5 hours. You’ll know it’s ready when the pork is so tender, it practically falls apart.

Grab two forks and, in a motion that is pulling away from each other, separate the meat into smaller strands and stir together with the mojo marinade, combining completely to make sure the flavor is distributed evenly throughout the shredded pork. Add your remaining mojo (but you’ll want to save a bit for lunch tomorrow).

If You’re Using an Oven…

Adjust oven rack to lower-middle position; preheat oven to 275°F. Use a rimmed baking sheet and line it with a double layer of heavy-duty aluminum foil. Add sliced onions, then pork and mojo marinade, fold up the foil and crimp to seal loosely, leaving room for air to circulate. Place in preheated oven and roast for three hours.

Next, fold back the foil and increase oven temperature to 325°F. Continue roasting for 2-3 hours, occasionally basting the pork with pan juices. You’ll know it’s ready when the pork’s surface is browned and crackly, and the meat shows no resistance to a fork and knife. Remove from oven and let rest for about 15 minutes before shredding.

Pour one cup of accumulated pork juices into a bowl and discard the rest. Add the rest of your reserved mojo (but save a little bit for lunch tomorrow) to bowl of pork drippings, whisk briskly and season to taste with salt.

Not into pulled pork? No problem. You can add that mojo to black beans or chili instead.

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Speaking of black beans, they are as quintessential to Cuban culture as hand-rolled cigars and a good game of dominoes. Simply add 1/4 cup of mojo to two cans of black beans, rinsed and drained. Bring the beans just to boil over medium heat, then reduce to medium-low. Add a pinch of cumin and onion powder, salt to taste.

To turn this side dish into a whole meal, simply add a pound of ground meat and call it Cuban Chili. Dealer’s choice on the kind of meat: beef or pork work just as well as chicken and turkey.

Got leftover pork? (Yeah, you do.) Use it to give your traditional Cuban sandwich an upgrade.

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Now…let’s do lunch. Your standard pulled pork sandwich is always great, but a Cubano is even better. A loaf of Cuban bread is ideal, but that can be hard to find for anyone not living in South Florida. Don’t be discouraged; simply substitute with fresh loaves of French or Italian bread.

Spread on a light smear of mayonnaise, add your mojo-marinated pork, thinly-sliced ham, and Swiss cheese. Finish with a squirt of mustard and a handful of dill pickle chips. Bonus points if you have a sandwich press or panini maker, in which case you’ve just discovered your new favorite go-to pressed sandwich: THE Cuban (or Medianoche, which translates to Midnight).

George Foreman Panini Press, $22.99 on Amazon

Gets the job done: toasty bread and melty cheese.

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If all you have is a waffle iron, that also works.

Or just keep it simple.

Some of the best things are simple. No better example of this exists than pan con lechón (literally, “bread with pork”). As the name suggests, you simply heap a big helping of your delicious mojo-marinated pork on a loaf of Cuban bread. That’s it. Feel free to crank it up by drizzling more mojo marinade on your sandwich, topping with crisp dill pickle chips, and pressing to a nice light crisp (see Medianoche above).

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You’ll Put This Herby, Spicy Peruvian Green Sauce on Everything

There’s a lot to love about Peruvian food. It’s one of the clear breakout stars of global cuisine the past few decades, producing some of the most talented chefs, and celebrated restaurants in the world. Though Peruvian chefs—in and out of Peru—have impressed with high technique and dazzling haute style, a simple Peruvian rotisserie chicken is still one of my great food loves. One of the reasons I keep coming back for those slow-roasted birds marinated or rubbed in warm spices like cumin and paprika is that addictively perfect, creamy, and spiced green sauce that accompanies most Peruvian chicken. The almighty aji verde.

Aji verde is wonderful on chicken, of course, but arguably as good on fish, skirt steak, pork tenderloin, and vegetables, and so easy to make there’s little excuse not to have some on hand all summer long to break out with any grilled feast. Peruvian chef José Luis Chavez, who helms the kitchen at Mission Ceviche in New York City, knows a thing or two about aji verde, and shared the recipe for his version with us to make at home.

Related Reading: The Easiest Steak Sauce You’ll Ever Make

Chavez calls on bright Peruvian spices, fresh cilantro, and jalapeno along with aji amarillo paste (yellow pepper), raw garlic, and onion—known in Peru as the “Holy Trinity”—all whipped in a blender until light and smooth. Some recipes call for a dab of mayonnaise or avocado to achieve a slightly thicker, creamier sauce, should it be desired.

Chef José Luis Chavez's Aji Verde

Cook Time: 10 minutes

Ingredients

• 2 ounces diced white onion
• 4 cloves of garlic
• 2 tablespoons fresh chopped cilantro
• 1 jalapeño
• 2 tablespoons confit aji amarillo
• 3 tablespoons vinegar
• 1 teaspoon fresh oregano
• 4 tablespoons of Canola oil
• 1 pasteurized egg yolk
• Fresh black pepper to taste
• Salt to taste

Instructions

1. Toss the garlic and onions in a pan and confit in oil until it turns a golden color.
2. Cool the mixture down and reserve.
3. In the blender add cilantro, jalapeño, aji amarillo confit, onions and garlic, pasteurized egg yolk, vinegar, oregano, black pepper and salt to taste.
4. Blend until very smooth drizzling the oil in drizzling slowly to emulsify.

Aji Amarillo Paste, $9.49 on Amazon

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Hurom Blender, $349 on Amazon

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These Unique Dips Will Liven Up Any Veggie Tray

Salmonella & Foodborne Illnesses Are Spiking: Here’s How to Protect Yourself

Protecting yourself from a foodborne illness like salmonella or E. coli at your summer BBQ should be of high priority, but what are the best ways to keep pork and poultry bacteria-free and safe to eat? How long should you cook chicken? And what’s are the best ways to handle and store chicken, pork, and poultry to avoid foodborne illness?

In the week leading up to Labor Day, hundreds of thousands of pounds of raw chicken will be purchased for grilling across the country. That’s a whole lot of potential for marinated, dry-rubbed, and grilled deliciousness, but it’s also a whole lot of potential for foodborne illness—*cue Debbie Downer clip*.

Related Reading: 9 Essential Grilled (& Marinated) Chicken Recipes for Summer

These serious foodborne bacterial infections see a spike every summer, according to the USDA, a result of warm weather which allows the bacteria to multiply faster, coupled with inconsistent cooking and storage conditions like at picnics and backyard BBQs—but according to a recent CDC report, the uptick in foodborne illnesses may be even more pronounced in 2019.

The Centers for Disease Control and Prevention reported an increase in cases of foodborne illnesses last summer, caused by infection from Campylobacter and Salmonella—two of the most frequent foodborne infections often contracted via undercooked chicken, poultry, and pork. Authors of the report, published this past April, examined data from 10 states on about 26,000 laboratory-confirmed foodborne illnesses in 2018 (including 120 deaths). Campylobacter caused about 9,700 illnesses (up 12 percent from the mean in 2015-17), while Salmonella caused 9,100 illnesses (a 9 percent rise over the same period).

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How to Protect Yourself from Foodborne Illness

Foodborne illness is a serious concern, but there’s certainly no need to panic. The good news is you can take some very simple steps and follow a few rules regarding food handling and cooking practices that will greatly reduce the risk of foodborne illness and keep your friends and family safe from Salmonella, and Campylobacter.

When purchasing chicken or pork, for instance, FoodSafety.gov suggests the following tips…

Choose cold packages that are intact.

Make sure the chicken or pork feel cold to the touch with no big tears or holes in the packaging. If possible, put them in a plastic bag so any leaking juices won’t drip on other foods.

Pick up meats last.

Make fresh meats the last items to go into your shopping cart. Be sure to separate raw meat from ready-cooked items in your cart. And if you’re getting meat delivered, make sure it goes straight into the fridge upon arrival.

Related Reading: The Best Meat Delivery & Subscription Services 

Once you’ve got the meat home there are steps you can take to lessen the likelihood of foodborne illness, too. Fight Bac! Partnership for Food Safety Education is out with helpful food safety, handling, and cooking tips to avoid bacteria. “The basics of clean, separate, cook, and chill will reduce the risk of illness from harmful germs like Campylobacter and salmonella,” says Shelley Feist, executive director of the non-profit organization.

Wash your hands—that means everyone.

Everyone at the gathering and especially those preparing and cooking food should wash their hands with soap and water before and after handling food, not just the grill master.

Related Reading: Should You Rinse Meat Before Cooking It?

Keep food refrigerated and cold.

Always keep food refrigerated as close to cooking time as possible. For picnics and BBQs keep your (separate) raw meat cooler filled with ice, so picnic perishable foods stay chilled to 40 °F.

Related Reading: 10 Stylish Coolers for Summer 2019

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Use separate plates.

Never place cooked food on a plate that previously held raw meat, poultry, or seafood. Be sure to have plenty of clean utensils and platters on hand.

Always use a food thermometer.

Measuring the internal temperature of grilled meat and poultry is the #1 way to know your poultry is cooked through and thus safe to eat. Chicken/poultry should always be cooked to 165 degrees Fahrenheit (74 degrees Celsius).

ThermoPro TP03 Digital Instant Read Meat Thermometer, $12.99 on Amazon

A quality, affordable meat thermometer to keep your family safe.

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Print a temperature chart.

Print and hang this helpful guide on your refrigerator or out by the grill, so there is no confusion as to when different meats are cooked through and safe to eat.

Read More: Beware of These 10 Hidden Kitchen Hazards to Your Health

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From-Scratch Real Pistachio Ice Cream

Get Recipe!

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The Easiest Way to Get My Kid to Eat So Many Dang Vegetables

Make me. Make me now.

 Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible things she’s cooking, eating, reading, buying, and more. Today: Savory Korean pancakes (or jeon) to enjoy all those summer veggies.

August is a glorious time to be at farmers’ markets. They really start hitting their stride here in New York, and you’d be hard-pressed not to walk away laden with ripe, juice-heavy peaches and tomatoes; one-too-many ears of sweet corn; and zucchini that one might easily mistake for small caveman clubs.

I will be the first to admit that I tend to overbuy during market runs. I just can’t control myself! Each stand is abundant with peak summer produce—if there were only a way to capture all this goodness for the root-heavy days of winter. In the meantime, in go the leafy bunches, hotter-than-hot Tristar strawberries, and all the sweet sungolds I can carry.

What to do, though, after you’ve had your fill of salads? Sure, you can venture into BLT Land (where 90 percent of my Instagram feed seems to be), and I certainly wouldn’t turn a beautiful heirloom tomato away, but even during the dog days of summer, a warm offering can be nice.

This is where the handy, delicious, weeknight-friendly Korean jeon comes in. Jeon refers to a general category of savory, pan-fried ingredients enveloped in a crisped-up batter, with the famous pajeon, or scallion pancake, being a popular Korean restaurant item to share. Theory in Korea goes that jeon is usually made on a rainy day and enjoyed with Korean rice wine, or makgeolli, as the sound of rain is reminiscent of batter sizzling away in a hot frying pan (Korean drama playing in the background, optional). It’s a crowd-pleaser and as flexible as can be.

This version has kale, red onion, zucchini, and carrot.

I often make jeon with end-of-the-week bits and bobs rolling around in the crisper drawer. During the summer when fresh produce kicks into high gear, jeon becomes a regular fixture on the weekly menu. Scallions (any type of allium, really) feature prominently, with guest stars like zucchini (and its gorgeous blossoms, if you’re lucky enough!), baby greens, garlic chives (whose pancakes are known as buchujeon), shredded cabbage or carrots, sliced radish or peppers, corn kernels, kimchi (naturally), and leftover meat or seafood, like shrimp or squid. When more seafood is prevalent, it’s known as haemul pajeon, or seafood scallion pancake.

I cannot stress enough the adaptability of jeon. You can adjust the amount of batter to your liking, and even swap out the flours to your specifications. When I run low on regular all-purpose flour, I like to make a homemade mix incorporating rice flour, corn starch, or potato starch to make up the balance. If I’m lucky enough to have a bag of Cup4Cup’s multipurpose gluten free flour on hand, that is also a winner for producing crispy, crunchy bits. You can also buy a pre-seasoned Korean pancake mix, which a lot of Koreans do for ease because all you need to do is add the water.

Cup4Cup Gluten Free Multipurpose Flour, $12.41

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Get a good nonstick skillet or frying pan (I like this one and this one), be generous with the vegetable oil (key point worth repeating: Do not be stingy with your oil!), and be prepared to have everyone at the table gobble them up faster than you can make them. As a parent, I can tell you firsthand jeon is the easiest vehicle by which my daughter will eat loads of vegetables (especially the green leafy ones) readily and happily. You can dip them simply in soy sauce, or make a super addictive dipping sauce with sesame oil, sesame seeds, vinegar, and chopped green onions (recipe below) that will have people clamoring for more.

This one features seasonal ramps. If you can’t be bothered with a knife, use kitchen shears!

Truth be told, I do not depend on a recipe when I make these, as the amount of batter often depends on what vegetables I’m trying to use. Here is my version of a loose, tweak-as-you-will jeon recipe using both scallions or spring onions and zucchini. Traditionally, you mix the flour and cold water in roughly equal parts, add in an egg or two, and pour the batter over the vegetables in the pan; but I just mix everything together in a single bowl before ladling the mixture out for pan frying. (I think, technically, that would make the result of this one-bowl method a buchimgae, but many use this term interchangeably with jeon.)

Here’s to the waning last days of summer!

Korean Vegetable Jeon/Pajeon

Makes: About 3 large pancakes

Ingredients

• 1 cup all-purpose or gluten free flour (I will occasionally do a mix of 3/4 cup all-purpose flour + 1/4 cup corn starch)
• 1 teaspoon kosher salt
• 1 cup cold water, plus up to 1/4 cup more if it gets too thick
• 1 egg, lightly beaten
• 1 bunch of scallions, chopped in 2-inch pieces (reserve 1 scallion for dipping sauce, if using)
• 1 medium zucchini, julienned
• 1 small carrot, julienned
• Vegetable oil, to pan fry
• Dipping sauce
• 1/4 cup low sodium soy sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 to 2 teaspoons sugar
• 1 teaspoon toasted sesame oil
• 1 tablespoon roasted sesame seeds
• 1 scallion, chopped (optional)
• 1 small red chili, chopped (optional)

Instructions

1. In a medium bowl, combine flour (and cornstarch, if using) and salt. Whisk to combine and slowly add the water and egg. It should be runny and not too thick; if it looks too dry, add a bit more water, 1 tablespoon at a time. Mix in scallions, zucchini, and carrot. Do not overmix. Set the batter aside.
2. Make the dipping sauce: In a small bowl, combine the soy sauce, water, vinegar, sugar, sesame oil, sesame seeds, scallion, and chili (if using). Set aside.
3. Heat a nonstick pan over medium-high heat with 2 to 3 tablespoons of oil. When it's come to heat, lower the heat to medium and ladle in the batter to almost fill the pan (it is usually 1 to 1 1/2 ladles per pancake). Spread it evenly and thinly. Cook until the bottom is golden brown (about 3 to 4 minutes). Flip and press down with a spatula or turner, and cook for another few minutes. I like to flip once more on each side for another 1 to 2 minutes each to make it extra crispy. Move to a cooling rack resting on a sheet pan.
4. Repeat the process with remaining batter.
5. Cut each pancake into small pieces. Serve with dipping sauce and enjoy!

How do you enjoy the bumper crop of summer produce? Let me know below!

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How to Freeze Wine

Yes, you can freeze wine for cooking! Here are some tips, as well as pros and cons of different methods.

Continue reading "How to Freeze Wine" »

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