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Rada Knives  - Low Cost, Great Knife

You may have seen these knives at flea markets, hardware stores or even being sold during a fundraiser. I was in a pinch and bought a RADA Chef’s Utility knife for an event thinking I would use it once and relegate it to the camping or tailgate box. In short, I was amazed at how great the knife was. It was light, well balanced, felt great in my hand and it was amazingly sharp. I went back to the lady at the flea market and ordered a complete set along with several additional items. My favorite knife cost $12 bucks. They Feature surgical quality T420 high-carbon stainless steel blades and carry a lifetime guarantee.

Are You Ready To Man Up With your Bottle Opener?

If so then it's time for you to grab The Bottle Wrench Tool! Alright, let's talk cool man presents! You know what I'm talking about - the kind that when you're standing around the grill and your buddies say "Hey, where the heck did you get that?" The Bottle Wrench Tool is one of those gift items and it's made in the USA. The Bottle Wrench is the manliest bottle opener ever invented. Each Bottle Wrench is hand formed in Savannah, GA from a real, 100% metal wrench. "Our motto is that it's a wrench first and a bottle opener second," Jake said. Each one comes with a U.S. military grade 550-paracord strap for hanging the Wrench on display with many colors to choose from.

 

 

 

 

 

 

 

 




 

 

Talk about a great steak! Actually, great beef of all cuts. Why not order a fantastic select of beef that melts in your mouth that's packed with flavor? You can order your favorite cuts, assorted packages and even a package geared towards grilling. Everything from Huwa Reserve Natural Beef that Ally and I cooked tasted fantastic.

Chocolate and Tennessee Whiskey! Here is a great twist on a classic holiday season party food recipe. Sure, everyone has heard of powder sugar coated rum balls or bourbon balls. Why not try the recipe using Tennessee Whiskey with a coating of white or dark chocolate?

This recipe is almost too easy. The main twist, besides using Chattanooga Whiskey, instead of your normal bourbon / whiskey is the fact that Ally and I used chopped almonds for this recipe. You can use your choice of nuts. Pick them and place them in a zip close bag and bang them with a spoon! Or place them in a grinder. The message is... Grab some nuts of your choice and break them up into tiny pieces. We just happened to have a ton of unsalted almonds in the pantry.

Are You Ready for some Chow?

Hope you enjoy the long and short versions of the book trailers for my soon to be released title from History Publishing Company - Bullets and Bread. Both book trailers are listed below. The book is about the untold story of how the troops and the homefront were fed during World War Two. Bullets and Bread features memories and stories from World War Two veterans about the best and the worst Chow served up during the war.

Are your ready for some Wrecked Tech Tailgate Dogs? Hey Blue Raiders WHAT A GAME against Georgia Tech. Talk about a BIG win. Here's the audio from the pre-game tailgate tip!

Here's the full recipe for your "WRECKED" Tailgate Dogs!!

ketchupburgercornlowThis week's shows covered a Kid Friendly Kicked up Ketchup recipe that was suggested by... a kid! It's fun, easy and gives the kids something to do while the burgers are on the grill.

And, it's a neat idea for grownups as well because... ketchup can be boring. Besides, some major brands are now marketing ketchup with added spices and flaovr, why not make it yourself?

As for Food Safety I talked about the Gill Foods onion Recall taking place in several states that is connected to recalls from several manufactures and super markets. More info for the recall can be found on www.foodsafety.gov .

Thanks to all of my affiliates across the country!
Picture by me - Kent Whitaker

 

mtsujohnredfloydKent Whitaker Joins MTSU Blue Raider
Football Broadcasts for Third Year
Release Aug 24, 2012 
Photo via MTSU - Johnny "Red" Floyd Stadium 

Tailgate flavor will once again be added to the radio broadcasts of Middle Tennessee State University Blue Raider Broadcasts for the upcoming season. The flavor boost will be added by Chattanooga’s own culinary author and cookbook writer Kent Whitaker.

Goofy, Color Commentary, Food & Fun
Chip Walters, voice of the Blue Raider Radio Network, has announced that Kent “the Deck Chef” Whitaker will return to the broadcast team for the third straight year. “Blue Raider football games are fun all of the time, having Kent’s tailgate tips and goofy sense of humor are always a plus,” Walter said. “Kent always makes his color commentary from the parking lots fun! His recipes during the season always feature titles making fun of our opponents. Besides humor, he add some great ideas for MTSU football fans on how they can enjoy a game day meal at the stadium or while listening to the game and grilling at home.”

Anne Maxfield is Going Local! Starting with a Great Chicken Recipe! Read on! I don't know when the idea of using produce and ingredients from locally grown producers came into my thought process. I do know when the idea of being a "Locavore" was introduced to me. It was December of 2012 when I met culinary foodie extraordinaire and writer Anne Maxfield.


Anne has an amazing website and blog filled with plenty of ideas and tips on how you can put your local growers and producers to use. Ally and I do! We are firm believers in supporting our local markets and producers!

Anne's site is www.accidental-locavore.com and is packed with cool foodie writing, recipes, tips, articles and more. Check out Anne's Bio and a select recipe below.

Anne Maxfield was brought up in the early days of Julia Child, but back then what she really thrived on was the bounty of prepared foods. Onion rings in a can, on top of macaroni and cheese from a box, with those cute Vienna franks (also from a can), and there was a great dinner! Parents going out? Frozen pot pies, or even better, a TV dinner bliss. Why whole grains and fresh vegetables, when there were cans or frozen foods?

Fast forward to a new century.

Anne Maxfield is a multi-talented serial entrepreneur. Her vision for the Accidental Locavore is to provide viewers with a person like them, to take the mystery out of farmer's markets, and show them how she cooks with what's local and fresh.

Twenty years ago, Anne Maxfield co-founded Project-Solvers, Inc, to provide freelance talent to the apparel industry. It was acquired by Select Staffing 

in 2005. Anne's business model to provide free-agent talent to leading designers, manufacturers and retailers in the apparel and accessories industries made Project Solvers, Inc. the premier creative outsourcing solution  for those industries, and created a $20 million dollar industry. Another first for Anne was the creation of www.projectsolvers.com one of the earliest web sites created to provide information about jobs and fashion industry trends on the Internet.



Anne Maxfield holds a B.F.A with honors from Rhode Island School of Design.  After her studies at R.I.S.D., she spent a year in Paris and was awarded one of five national scholarships to attend the Chambre Syndicate de la Haute Couture. She serves on the Advisory Board for Consultants 2 Go, and is a former Advisory Board member of Marist College, and the University of Delaware. She is the winner of the 2005 NAWBO Signature Awards.  Anne has been a frequent speaker at the Fashion Institute of Technology, R.I.S.D., Pratt Institute, The New School, Marist College and has made many appearances on NY1 Small Business Report, and Bloomberg TV. She is also a long time member of the Women President's Organization, and in her spare time, is an avid sports enthusiast whose hobbies include figure skating and golf.


 

Roast Chicken With Ramps, Asparagus and Capers
by Anne Maxfield

Ingredients

  • 1 whole chicken, 4-41/2 pounds, rinsed and patted dry
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 bunch ramps, about 6 ounces, washed
  • 1lb asparagus, washed and cut into 3" lengths
  • 1 lemon, quartered
  • 1 tablespoon olive oil
  • 5 garlic cloves, smashed and peeled
  • 1 tablespoon capers

Directions

  • Step 1 - Rub the chicken inside and out with the salt and pepper. If you have time, do this 2-3 hours ahead of time and refrigerate uncovered (this will help the skin crisp up when you cook it). Place a large (10" or bigger) cast iron skillet in the oven and heat to 500 degrees. Leave the chicken out to warm to room temperature while the oven heats up.
  • Step 2 - Prep the ramps: trim the roots from the bottoms and remove the outer layer of skin. Separate the leaves from the bulbs. Cut any bulb fatter than a pencil, in half lengthwise. Cut the leaves into 3" pieces and set aside.
  • Step 3 - Transfer the chicken to a cutting board, breast side up. Cut the skin connecting the legs (thighs actually) to the body. Spread out the legs until you feel the joints pop on each side. Place 2 of the lemon quarters in the cavity of the chicken. Remove the skillet from the oven and carefully place the chicken in it, breast side up. Remember the pan is really hot! Press down on the legs so they lie flat on the bottom of the pan. Drizzle the oil over the bird. Roast for 30 minutes.
  • Step 4 - Add the ramp bulbs, asparagus, garlic and capers to the skillet. Stir to coat with the juices from the pan. Roast until the ramps and asparagus are tender and the chicken is cooked through, 10-20 minutes more (total cooking time 40-50 minutes).
  • Step 5 - Remove the chicken from the oven and let rest for 5 minutes. While the chicken is resting, add the ramp leaves to the pan and stir until just wilted. Cut the chicken into serving pieces, and serve with the vegetables and the pan juices. Add the juice from the remaining lemon if desired. Serve and enjoy!


Anne's Thoughts: This is a great way to roast a chicken and having the side dish made at the same time is a big plus! Use a good quality chicken here, you'll be able to taste the difference. Because I had them, I used Meyer lemons, which gave it a wonderful mellow lemon flavor that worked well with the ramps and asparagus. Tossing a few small potatoes in at the beginning might work but I would need a bigger cast-iron pan. What do you think?

Article & Pictures courtesy of Anne Maxfield - www.accidental-locavore.com

amycnyAmy Carothers - A New York Foodie
Amy Carothers is a friend of mine and is my "go-to" source for anything relating to New York City and surrounding areas. She's a self described 30-something New York City Foodie who enjoys taking a "bite" out of Manhattan by trying new restaurants and cuisines. Whether it be a night out with the girls or a romantic date, The City is the perfect place to try new foods and locations.

Check out Amy and her in her travels to find a delicious meal at the right deal! In fact, Amy has applied her knowledge to three columns for Examiner.com. Look for her information and blog links to all things culinary, travel and having to do with New York City below!

New York's Culinary Heart Beat!
For years Amy Carothers has been in pursuit of the best culinary treasures and best deals New York City has to offer. You can follow along in her travels to get discounts and the insider's scoop on local events and theatre. Come take a bite out of the Big Apple and get to the core of great deals. Amy also serves as the NY Travel Photography Examiner and the Manhattan Restaurants Examiner.

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