(ARA) – Whether dining out or making a night of it at home, it’s easy to turn everyday meals into special treats by adding healthy, versatile and affordable options. With more than 40 years of experience, Tony Seta is one of only 61 Certified Master Chefs in the United States, an accreditation awarded by the American Culinary Federation. Now, Seta is serving up five tasty tips to makeover your next meal, at home or out on the town. 

Dining Out 
* It’s always tough to decide on a restaurant for a large group with varied tastes. Seta suggests opting for a variety of sharable appetizers and small plates to satisfy everyone’s cravings. Restaurants with communal bar tables and specialty cocktails also make a night out with friends a fun, shared feast. 

* Sticking to a diet can be a challenge when dining out, but grilled options are an easy and delicious way to savor healthy options. Enjoy leaner cuts of meat and seasonal vegetables prepared with olive oil instead of butter and layered with fresh herbs and spices to amplify taste. To bring out the best flavor with no additives, try market fresh fish seared over a wood-burning grill. Bonefish Grill, an upscale casual restaurant in 29 states around the country, specializes in wood-grilling and features an innovative menu of fresh, seasonal offerings that can be grilled to perfection and topped with a variety of original sauces. 

* The best tasting food is always based on the freshest ingredients selected at the peak of perfection and doesn’t have to be expensive or unattainable. Look for offerings that are timely and seasonal, such as Bonefish Grill’s Rockefeller topping, made with sharp, creamy spinach and succulent lump crab, served on a variety of regionally-available fish such as Arctic Charr, Dorado and Wolfish. 

Eating In 
* The old adage says drink white wine with white meat and red wine with red meat. “Out with the old, and in with the new,” says Seta. There are plenty of delicious red wines that are perfect for fish, seafood, and white meat. When there is no sommelier to guide your wine choices at home, Seta’s rule of thumb is to pair lighter red wines, such as Sangiovese, with delicate, flaky fish, while full-bodied, robust wines like Shiraz stand up against heartier, buttery seafood and shellfish. 

* Sauces and condiments can jazz up a meal and add a whole new flavor profile to salmon or chicken. Try warm Mango Salsa on top of simply grilled tilapia for a flavorful, healthy treat, or whip up Seta’s favorite – Bonefish Grill’s signature Chimichurri Sauce – for a garlicky, fresh herb kick. 

Bonefish Grill’s Chimichurri Sauce 
Ingredients: 
8 cloves garlic, minced 
1 teaspoon Kosher Salt (or to taste) 
1 teaspoon oregano, dry leaves 
1 teaspoon black pepper, ground 
1 teaspoon red pepper flakes 
Finely grated lemon zest from 3 lemons 
4 ounces fresh lemon juice 
1 bunch flat leaf (Italian) parsley 
1 cup virgin olive oil 

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8-inch in size. Add Italian parsley and pulse chop until parsley is 1/8-inch in size. Add the olive oil and blend in quickly. Allow the sauce to marinate for 30 minutes before serving. 

For more fresh fish and seafood inspiration, visit www.bonefishgrill.com. 

Courtesy of ARAcontent

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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This versatile and universal marinade works a treat with any meats, tiger prawns, tofu, in fact anything that needs spicing up! You can use it immediately, for example on chicken wings, or you can marinade a whole roast in the fridge for up to 24 hours.

Preparation time: 5 minutes

Makes enough marinade for a serving for 4 people

Ingredients

1 inch (2.5cm) piece root ginger, peeled and crushed

2 cloves garlic, crushed

2 tsp (10ml) red chili powder

1 tbsp (15ml) peanut oil

1 tbsp (15ml) honey

2 tsp (10ml) dijon mustard

4 tbsp (60ml) peanut butter

2 tbsp (30ml) light soy sauce

1 tbsp (15ml) coriander leaves, finely chopped

5 tbsp (75ml) cold water

Method

1. Mix all the ingredients together and brush over your favourite meat, fish, tofu or vegetables.

2. Cook either under the grill, in a non-stick pan, or in a moderately hot oven, depending on the food chosen.

Cooking Tip

This easy marinade can be made up and frozen in bulk. Simply defrost, stir well and use. You can either brush it onto the food, or just stir it into the raw ingredients, cover and store in the refrigerator for up to 24 hours. You can use smooth or crunchy peanut butter, and if you’re a real nut-o-holic, you can even throw in some chopped peanuts.

For more great peanut recipes or information, visit www.peanutbureau.ca.

-News Canada

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At holiday time, butter isn’t just something you spread on your bread. Just a few ingredients can turn butter into a versatile sauce, perfect for drizzling over vegetables and turkey. Flavored butters are ideal for spreading on freshly baked bread and melting over mashed potatoes.

The following recipes are easy to make and feature popular seasonal ingredients. Roasted red peppers update a classic béarnaise sauce — serve it with poultry, steak and vegetables. A shallot bacon butter sauce is ideal for drizzling over potatoes. Try a flavored butter with pumpkin puree and five-spice powder — perfect for breakfast pastries, breads, sweet potatoes and carrots.

Save time and make sauces and flavored butters ahead — both can be stored in the refrigerator for up to three days.

Visit the butter Web site, www.butterisbest.com, for more great sauce and flavored butter recipes, along with helpful videos demonstrating how to make flavored butters and the Red Pepper Béarnaise Sauce.

Pumpkin Five-Spice Butter

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/3 cup canned or fresh pumpkin purée, strained
1 tablespoon orange or lemon zest, finely grated
1 1/2 to 2 tablespoons Chinese five-spice powder (Bottled five-spice powder can often be found in supermarkets, specialty food stores or in Asian markets.)
Salt to taste

Optional: confectioners’ sugar or honey powder for sweeter applications
Optional: 1/4 cup chopped walnuts or pecans

Directions:
Place the butter in a medium mixing bowl and with an electric mixer or wooden spoon, beat until light and fluffy. Scrape down the sides.

Add pumpkin purée, zest and five-spice powder, scrapping down the sides of the bowl, and beat to incorporate all ingredients. Taste for five-spice powder and salt. Add confectioners’ sugar if desired. Stir in nuts if desired, and taste again for salt.

Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Red Pepper Bernaise Sauce
Yields 1 1/2 cups

Ingredients:
2 tablespoons. butter, softened
1/4 cup shallots, minced
1/4 cup white wine
2 tablespoons white wine vinegar
1 teaspoon fresh tarragon, chopped
3 egg yolks
2 teaspoons water
1 teaspoon lemon juice
6 tablespoons butter, melted and hot
1/2 cup roasted red pepper, chopped
Salt and pepper, to taste

Directions:
In a heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots, white wine, white wine vinegar and tarragon; bring to simmer. Continue to simmer, reducing liquid to 1 tablespoon. Set aside.

In a blender, combine egg yolks, water and lemon juice; blend on high for one minute. With blender still running, pour hot butter in a slow, steady stream, until mixture thickens. Add reserved shallot and white wine reduction and red pepper; puree until smooth.

Return sauce to saucepan and cook over medium-low heat for five minutes. Season with salt and pepper and serve immediately.

Store sauce in refrigerator for up to three days. Reheat to serve.

Shallot Bacon Butter Sauce
Yields 1 1/2 cups

Ingredients:
1/4 pound peppered bacon
1/4 cup shallots, diced
1 tablespoon chives, chopped
1/4 cup white wine
1/4 cup white wine vinegar
2 tablespoons heavy cream
1 cup cold butter, cut into chunks
Salt and pepper, to taste

Directions:
In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 tablespoon of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside.

Return 1 tablespoon of. bacon fat to skillet. Add shallots, chives, white wine, and white wine vinegar; bring to a simmer over medium heat. Reduce liquid to 2 tablespoons. Add cream and bring to a boil. Whisk in butter until melted, add in chopped bacon and continue stirring until sauce is hot. Season with salt and pepper and serve immediately.

Store sauce in refrigerator for up to three days. Reheat to serve.

Courtesy of ARAcontent

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What’s your must-have kitchen staple? Every good cook has one. Ming Tsai, chef/owner of the Blue Ginger restaurant inWellesley, MA, and host of the U.S. public television show “Simply Ming”, says one of his favourite kitchen staples is canola oil.”Canola oil is extremely versatile,” he says. “Its light texture, neutral taste and high heat tolerance make it an ideal kitchen staple. Canola oil can be used for stir frying, sautéing, baking and deep frying as well as in marinades, salad dressings and sauces.”

Ming’s other favourites for success in the kitchen are his intensely flavored “master recipes”. Made with quality ingredients, they can be used as a base for a variety of dishes. Video demos of Chef Tsai making his master recipes and dishes are available online at www.canolainfo.org.

Curry-Ginger Oil

Makes 1 quart (1 litre).

Lasts one month, refrigerated.

1 quart canola oil 1 litre

1/2 cup and minced fresh ginger 125 mL

1 cup Madras curry powder 250 mL

1. In a large, heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to colour, about 8 minutes. Remove from the heat and cool completely, about 20 minutes.

2. Meanwhile, place a large, heavy sauté pan over medium heat. Add the curry powder to the dry skillet and toast, stirring, until the curry powder smokes slightly, 8 to 10 minutes. Whisk in the ginger and oil, remove from the stove, and cool completely, 30 to 40 minutes.

3. Transfer the oil and spices to a 1- to 1 1/2-quart glass jar, scraping the pan well. Allow the mixture to stand until the oil and curry powder have separated completely, about 4 hours or overnight. The oil is now ready to use. Store in the refrigerator.

Credit: www.newscanada.com

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(NC)-If there’s one thing that can add an extra kick of flavour to meals, it’s sauces. Thankfully, including sauces to your dishes doesn’t have to add tons of fat and calories. Sauces can easily be incorporated into a healthy diet by using lighter ingredients such as sugar substitutes instead of sugar, and pureed fruits or vegetables instead of typical thickening agents like cream or flour. Great sauces to add to your meals include sweet and sour sauce and tarragon Dijon mustard sauce. The following mixed berry sauce is a healthy and tasty addition to your dessert or on top of cereal or yogurt.

Mixed Berry Sauce

. Makes: 6 servings – 3 cups

Ingredients:

. 4 cups (1 L) fresh mixed berries (try blueberries, strawberries, and blackberries)

. 2 tbsp (30 mL) Splenda granular (or more to taste)

. 1 to 2 tsp (5 to 10 mL) Kirsch or cherry brandy (optional)

Directions:

In a large nonstick skillet, combine the berries with Splenda. Cook over high heat, stirring occasionally, for about 2 to 3 minutes or until the berries start to release their juices but still hold their shape.

Taste the fruit to test for sweetness, adding more Splenda if necessary. Stir in the kirsch or cherry brandy, if using. Serve warm (although it’s also delicious when chilled).

This recipe keeps for up to 3 to 4 days in the refrigerator and freezes well for up to 3 months.

Nutritional Information:

Serving Size: 1/2 cup

. Total Calories Per Serving: 46.3

. Calories from Fat: 0.4 g

. Saturated Fat: 0 g

. Cholesterol: 0 mg

. Sodium: 1.0 mg

. Potassium: 133.6 mg

. Total Carbohydrate: 11.2 g

. Dietary Fibre: 3.2 g

. Sugars: 6.5 g

. Protein: 0.9 g

. Iron: 0.4 mg

. Calcium: 17.2 mg

Chef’s secret: When fresh berries aren’t in season, substitute with frozen mixed berries. Cooking time for frozen berries will be 3 to 5 minutes. There’s no need to defrost them before using – they thaw very quickly. For more information and recipe ideas, visit www.splenda.ca.

Credit: www.newscanada.com

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Kick off this grilling season with the ultimate barbeque by adding pure honey to your grill glazes. Beyond adding flavor, pure honey has many beneficial characteristics that improve the look and taste of grilled food. Honey is hygroscopic, so a rich honey glaze helps lock in moisture during grilling, resulting in sweet moist foods.

Creating a honey grilling glaze is simple. The following glazes can be made from ingredients often found in your cupboard or refrigerator.

Make your own honey-mustard sauce by combining 1/2 cup prepared mustard with 1/2 cup honey and a zesty seasoning, such as vinegar or hot sauce. Brush the glaze over meat or poultry several times during grilling.

Softened dried fruits combined with honey make a rich and highly flavored glaze. Create your own by simmering one cup of dried fruit with one cup honey and two cups liquid (wine, juice or water). Leave the glaze chunky or purée in a food processor until smooth, and then brush over your choice of meat and grill as normal.

Cooks reduce wine or beer to make marinades and glazes. The addition of honey enhances flavor and texture. Combine 1/2 cup honey with three cups of beer or wine and one tablespoon of dry mustard powder. Simmer for about 20 minutes and brush over meat or poultry during grilling.

Here’s some tasty recipes you may want to try:

Grilled Ahi Tuna

Ingredients:
1/2 cup pure honey
1/2 cup soy sauce
1/8 teaspoon wasabi paste
3 tuna steaks, 3/4 inch thick
1/2 cup sesame seeds

Directions: Mix honey, soy sauce and wasabi together in a bowl. Marinate tuna steaks in sauce for one hour. Remove steaks and roll in sesame seeds until coated. Cook on very hot grill one minute per side. When done, meat should be pink in the middle.

Honey Ginger Five-Spice Glaze

Ingredients:
1 cup pure honey
1/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons freshly grated ginger or prepared ginger*
2 teaspoons Chinese five-spice powder
2 teaspoons smooth mustard, such as Dijon

Directions: Combine all ingredients in a saucepan. Heat gently and whisk to combine. Remove from the heat and let cool. Refrigerate overnight for best flavor.

*If fresh ginger is not available, prepared ginger may be substituted. Look for prepared (pre-chopped) ginger in a jar in the produce section alongside jars of chopped garlic.

For additional grilling recipes and tips, visit www.honey.com, or to find a locally produced or specialty honey, visit www.honeylocator.com.

Courtesy of ARAcontent

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