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Recipes : The Swanson, A Bacon-Wrapped Turkey Drumstick

Ingredients
2 Turkey Drumsticks – the ones I used were about 1.75 lbs each
8 strips of bacon (not thick cut)
Your favourite poultry spice rub (I used this one)
1/2 cup salt
1/2 cup sugar
1 tbsp black peppercorns
1 bay leaf
Water
Olive oil

Directions
1. First we’re going to brine the turkey legs. Prepare a brine by boiling 3.5 liters of water with the salt, sugar, black peppercorns, and bay leaf – then allow to cool completely Tip: to cool it faster, use 2.5 liters of water when preparing the brine, then pour in 1 liter of ice water to cool it off. If you just add ice to the regular amount of water, you’ll dilute your brine as it melts.

2. Once cooled, submerge the turkey legs in the brine, and refrigerate for anywhere between 4 and 24 hours. I find that with poultry, less brining time is good, so for these I did 4 hours.

3. Take the drumsticks out of the brine and dry them very well with paper towels. It’s not a bad idea to dry them, then leave them uncovered in the fridge for 30-60 minutes to to let them dry off completely.

4. Prepare a smoker with a light flavoured fruit wood like apple or cherry. I used a 22 inch Weber Smokey Mountain with sugar maple lump charcoal, and 4 chunks of cherry wood. I smoked at about 260 f.

5. Give the drumsticks a nice even coating of rub.

6. Starting from the bottom, start wrapping the drumstick in bacon. If you stretch it a bit as you wrap and then tuck the slice under itself, it should stay in place without toothpicks, but if you’re having trouble, add some toothpicks to hold it in place. Each drumstick should get 4 slices of bacon. I used thinner bacon here, because I wanted it to get nice and crispy.

7. Put a light coating of rub on the bacon.

8. Put the bacon wrapped drumsticks on the smoker.

9. After about 2 hours, the internal temperature was about 150 f -155 f. I took a brush and gave the legs a thin brushing of olive oil, to help crisp up the bacon.

10. After about 2 and a half to 3 hours, the internal temperature of the legs was about 165 f – 170f. This is when I pulled them off the smoker, and wrapped them in foil to rest until dinner.

11. Unwrap, and enjoy!

Meatventures
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Sources : The Swanson Photo | The Swanson Article
Recipes : Orange Mango Mini Cheesecakes

Ingredients
Orange Layer
1C cashews, soaked for at least 2 hours
1/4C water
3T liquid sweetener (maple syrup, date syrup)
1t vanilla
Juice and zest of one orange
Juice of half lemon
Pinch of salt
1/3C coconut oil
Mango Layer

1/2 of orange layer
1 fresh mango, cubed
A couple of pinches turmeric
1/2 mango for decoration (optional)
Some of your favorite date+nut/oat base recipe (or just 2C nuts+1C dates)

Directions
1. Line a six cup muffin tray and press down your preferred date+nut/oat base. Set aside.

2. Blend all the ingredients except the coconut oil in a blender until very smooth. Add in the coconut oil and blend again until smooth. Pour roughly half of it into the prepared bases. Cover and freeze for at least 30 minutes.

3. While waiting for the orange layer to set, make the mango layer by blending all the ingredients. The turmeric is there for a yellow-er colour, so add more if you want it brighter. Pour on top of the now set orange layer. Freeze for at least another half hour.

4. Once set, it’s time to decorate! Slice the mangoes into thin strips and layer on top of the cheesecake in a circular fashion.

Contact One Green Planet
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Sources : Orange Mango Mini Cheesecakes Photo | Orange Mango Mini Cheesecakes Article
News : Mandatory Calorie Counts By FDA?

Soon, you may not be able to ignore how many calories are in the breakfast sandwich or doughnut you like to stop for in the morning.

The Food and Drug Administration on Tuesday will release new rules that will require chain restaurants with 20 or more locations to begin posting calorie information on their menus.

"Americans eat and drink about one-third of their calories away from home, and people today expect clear information about the products they consume," FDA Commissioner Margaret A. Hamburg said in a statement.

The labeling rules will take effect a year from now. They will apply not only to menus and menu boards at sit-down and fast-food restaurants, but also to other retail food establishments with 20 or more locations, such as convenience stores and movie theaters. Even some prepared foods sold in supermarkets will be covered.

"The new rules around menu labeling are terrific," says Margo Wootan of the Center for Science in the Public Interest.

Pizza chains had argued that it would be tough to comply with calorie labeling, given all the possible topping combinations, so they are being given the flexibility to post calorie information by the slice rather than the whole pie. And, yes, the pizza chains will be required to include calorie counts on menus posted for online ordering as well.

Wootan has been pushing for calorie labeling for a decade. With Americans spending 50 cents of every food dollar on foods prepared outside the home, she says, the FDA had to expand its calorie-posting requirements beyond restaurants — even vending machines are included.

"Once this [vending machine] provision goes into effect, people will be able to see outside the machine how many calories are in each vended item," Wootan notes.

Calorie labeling became required by law in 2010 as part of the Affordable Care Act, but implementation has been delayed for several years. The idea is that, with calorie information in full view, people will pay attention and order healthier options. But does it work?

Sara Bleich, an associate professor at the Johns Hopkins Bloomberg School of Public Health, says that numerous studies have looked at the effectiveness of calorie labeling on menus in cities like New York, where such information is already required.

"In general, the studies show when you put calories on menu boards, only about 30 percent of consumers notice them," she says.

But for those who do read those posted calorie counts, it can be a wake-up call.

"I was like, I can't believe I've been eating Rice Krispies bars so long," says Jackie Breuer, a college student living in Washington, D.C.

Breuer liked to stock up on the treats at Starbucks, which started posting calories nationwide last year. But when she realized that the bars, which looked so light, contained hundreds of calories, it made her think twice. Same thing with sweet coffee drinks, she says.

"I don't go for Frappuccinos — those are half a day of calories," she says. "Calorie counts really make you change your mind about things."

A draft of the new calorie-labeling regulation has been on the table for a couple of years. In the meantime, many chains have rolled out lower-calorie alternatives to menu items, and introduced new ones.

In fact, Johns Hopkins' Bleich recently published a study that found that during 2013, new menu items from chains contained about 60 fewer calories compared with things that were already on the menu.

"Our thought is that this is reflecting voluntary changes in anticipation of the menu labeling law," Bleich says.

The National Restaurant Association issued a statement saying it strongly believes in the importance of providing nutrition information to consumers. With the new FDA regulation, the industry group says, diners around the country — from Portland, Ore., to Portland, Maine — "will have a new tool to help them make choices that are right for them."

Not everyone is happy with the rules. The American Pizza Community - a group comprised of large pizza companies, regional chains and franchise owners - says the labeling rules will be onerous for small business.

Contact NPR The Salt
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Sources : Mandatory Calorie Counts Photo | Mandatory Calorie Counts Article
Restaurants : Turner Fisheries : Boston : MA

Turner Fisheries
Turner Fisheries Voted Boston’s “Best Clam Chowder” by Boston Magazine and awarded "Best Seafood Restaurant" by Boston's People's Choice Awards. Spend the evening at the best of the best, Back Bay’s premier seafood restaurant, where Chef Jason Bautista expertly prepares fresh, sustainable seafood with the finest ingredients and purest flavors. The restaurant’s handsome design is dominated by seven-foot high French Café windows that overlook Copley Square, and includes Italian terrazzo tiled floors, Hollywood-style banquettes, and floor-to-ceiling mahogany paneling. Turner Fisheries also features three private dining rooms accommodating up to 140 people.

Menu Item : Seared Diver Scallops : Turner Fisheries

Seared Diver Scallops
New England Scallops With Brandy Black Mission Fig Reduction

Seared Diver Scallops Review
"Friday night date night was spent at Turner Fisheries, a sustainable seafood restaurant near the Prudential and Copley mall. With a hopping bar scene filled with an after-work crowd, Turner had an energetic vibe. Walking down the double stairs into the restaurant, I realized I had been here once before about four years ago. I had liked it then, and I liked it now. Seafood is my favorite cuisine, and I will never be able to be with someone that dislikes seafood...it will just never work out.

I started with the Flirtini (as if that would ever be the name of a drink I would go for...but it had pineapple juice in it!) and moved on to the Jonah Crab Claws.

Next was onto the safer course of the seared diver scallops with a sugarcane rum reduction, crystalized ginger, and a plantain crisp.

The scallops were prepared perfectly and melted in my mouth. The plaintain chip offered a nice textural balance and the microgreens were a nice stabilizer. Overall, a delicious meal with a nice experience to go with it."

Turner Fisheries Review
"Good food and good service. We ordered the lobster with some sides. The waiter was great and even helped us break the shell and get most of the lobster meat out. We've had lobster at two other restaurants and this was the first time the waiter actually took the time and effort to get the lobster flesh out for us. Great service and food, we gave a 20% tip just for the service alone! Very nice candlelit dinner atmosphere. Highly recommend coming here and ordering the Maine Lobster on a Wednesday night."


Contact Turner Fisheries
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Address : 10 Huntington Ave Boston, MA 02116 | Phone (617) 424-7425

Sources : Turner Fisheries Photo | Turner Fisheries Article | Seared Diver Scallops Article | Seared Diver Scallops Photo | Turner Fisheries Review | Seared Diver Scallops Review
Beer : Founders Mosaic Promise : Founders Brewing Company

Founders Brewing Company
Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought to live it hard, without regrets.

After some initial challenges, due to making well balanced but unremarkable beers, we were on the verge of bankruptcy. It was at this point that the original Founders team decided to brew the kind of beer that got them excited about brewing in the first place: complex, in-your-face ales, with huge aromatics, bigger body, and tons of flavor.

The Founders Family, a group of passionate beer enthusiasts, has grown around this simple philosophy: “We don’t brew beer for the masses. Instead, our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits of what is commonly accepted as taste. In short, we make beer for people like us.”

We at Founders Brewing Co. have been lucky to evolve into one of the highest recognized breweries in the United States. We have been ranked in the top breweries in the world by Ratebeer.com for the last five years, and we have several beers listed in the top one hundred beers of the world on Beeradvocate.com. We’ve won six World Beer Cup medals, three European Beer Star medals and two Great American Beer Festival medals—eleven medals total across eight different beers.

We are proud to be doing what we are doing, and we give great thanks to our many customers and credit to our staff for whom we continually work to reinvent and provide world-class beers.

Founders Mosaic Promise
Malt: Pale, Carapils, Chocolate, Crystal, Wheat
Hops: Cascade, Bravo, Tettnang

Black Butte Porter Review From Beer Advocate

This is a single hop IPA, using Mosaic hops. Had on draft at the brewery. Served (in my case) in an 11oz glass.

A: pale yellow/orange hue. Crisp and clear. Minimal head, and with little lacing.

S: wonderful aroma with huge citrus mixed with a small quantity of pine notes. Slight grapefruit. Fantastic.

T: huge orange with grapefruit bite. Crisp. Extremely small amount of pine, much as the aroma anticipated, but still sweet. Not overly bitter, very well balanced.

M: crisp and refreshing. Coats the the tongue as the aftertaste expands. Certainly geared towards the center of your taste buds, but fades within 10seconds to the sides as the malt takes hold.

O: this would be a fantastic beer to snag a growler of and sit on the deck during a hot day. This is very refreshing and pleasurable.


Contact Founders Mosaic Promise
Address : 235 Grandville Ave SW, Grand Rapids, MI 49503 | Phone : (616) 776-1195
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Sources : Founders Mosaic Promise Photo | About Founders Brewing Company | Founders Mosaic Promise Review
Recipes : Blood Orange Buck's Fizz

Ingredients
1-2 Blood Oranges
Dry Champagne

Directions
Half-fill your glass with Prosecco or some other dry champagne. Pour blood orange juice to the top and add an orange slice for frills. Bottoms up!

Eating For England
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Sources : Blood Orange Buck's Fizz Photo | Blood Orange Buck's Fizz Article