I am taking the next couple of days off work to gear up for a week full of menu tasting madness. The new summer banquet menu will be going into effect, and the room service menu will be changing as well.

I will naturally have to cook everything on there, take pictures, and write recipes.

I can’t hardly wait to share some of the creations of our wonderful team with you.

Here are a few links for items that are just awesome:

How to Truss a Chicken. Bob is awesome, and so is Micheal Ruhlman!

Watermelon Syrup and Watermelon Butter by Cupcake Project. I would have never thought of the two items. I love things that surprise me.

Blueberry Strawberry Pie by Sassy Radish. So sinful, and so worth it.

Silky Butter Chicken Sauce at Mark’s daily Apple. What a lovely primal dish. I love butter chicken, so go there for a decent version to try out.

Until then, remember – REAL food, for your LIFE.

Time to fire up the barbecue!

I will be occupied with work this weekend, but below are a few links to give you some ideas for the barbecue this weekend.

Get lubed up with a drink, the patriotic Red White and Blue by Savory Reviews, or the Tequila Soaked Watermelon Wedges. Nothing starts a great barbecue like a few drinks.

If you are looking to grill chicken, check out my Spatchcocking Chicken post for an idea on how to quickly cook a bird over the grill. Perhaps you would like to dust it with my BBQ Chicken spice, or better yet, my Montreal Steak seasoning.

Gabriella posted an awesome grilled chicken recipe, Mandarin and Avocado crowned Thai Grilled Chicken. Make sure to print multiple copies of that post, because people will demand the recipe.

If you are looking to make some burgers, don’t buy them premade, check out the tutorial I posted on a DIY burger press. If you are looking for awesome and different, Food In My Beard’s Satay Burgers will fit the bill.

If you are into Beef Kebabs, Kalafogas has a great post on how to make juicy kebabs.

If you are into a more traditional kebab, Greg at Sippity Sup has some wonderful Lamb Kebabs with Pistachios, or awesome Grilled Shrimp Kebabs with Tomatillo Avocado salsa.

Michael Ruhlman has an awesome potato salad done with baby new potatoes. I suggest following his advice and poaching the potatoes first. The end result will be divine.

It would be a shame to waste that charcoal for the barbecue. I always like to double up on the cooking tasks. Try out Jan’s Smoked Almonds when you need to use up the rest of the coals. You won’t be disappointed.

If you are looking for a guide on how to cook everything off the barbecue, look no further than Lifehacker’s post, Cook Every Course of Summer Meals On The Grill.

Sometimes tasting is hard work!

Holiday is over, now it is time to get back into it.

Here are a few things of interest that I read over the last week, and I think you need to see them. Awesome indeed:

Michael Ruhlman did a post on Salumi in North America. I love the man, and what he represents. I look up to Michael, and aspire to be the kind of writer he is. He walks the talk!

If you are looking for an ice cream to blow your socks off, try Cannelle et Vanille’s Butterscotch and Smoked Almond Ice Cream. I might not be able to eat it, but just the thought of it makes me salivate. Perhaps a version that is diabetic friendly could be arranged.

Nick from Macheesmo does it again. Make his Green Chicken Curry, and you will be in heaven. The antioxidant properties of the green curry are well worth the trouble. Served over cauliflower “rice”, this dish is even Primal!

Swordfish Souvlaki? Where do I sign up? Head over to Kalafogas to find out.

Greg over at Sippity Sup has a Sweet Corn Chowder with Lobster and Chive Oil cooking. Go over there and get it while you still can, because I am sure there is going to be none left if you wait too long!

Finally, my favorite Asian site Rasa Malaysia has an awesome Malaysian BBQ Seafood you got to try out!

Photo courtesy of Yoppy from Flickr under Creative Commons By Attribution 2.0

Tangy and savory, the best way to buy this!

I recently had a little rhubarb tasting, and the response was overwhelming! Turns out that right now is right for the green and red speckled vegetable. I could not resist giving you some more links, some very intuitive. Enjoy!

Rhubarb and Gin and Tonic and Me – by Sippity Sup!
Strawberry Rhubarb Buttermilk Pudding Cake by Sassy Radish
Lemon Cloud Tart with Strawberry Rhubarb Compote by GoodLife {Eats}
Rhubarb Bars by Lara Ferroni

Photo courtesy of net_efekt of Flickr under CC by Attribution v 2.0

Look for stalks that are greenish, with red spots. These will give you the best real taste of rhubarb.

Rhubarb.

I spent an hour the other day looking for the stuff to make a test on Rhubarb Strawberry Crisp that on our banquet menu for the summer. Sadly, I could not find any downtown. I did see some in my hiking though, about 4 hours too late.

A lot of people will tell you that the best rhubarb to get is the bright red stalks, the same color your Uncle Dan’s mid-life crisis Miata sports car. Well, not so. Put it down, because you are definitely missing out on rhubarb’s real flavor.

See, those insipid versions are grown in a greenhouse. You really owe it to yourself to try and get the wild version, or at least the field version. Green with red speckles, or perhaps a cherry color.

Nature rarely produces a perfect specimen, choose stalks that are not that perfect candy apple red, and you will have her true taste. Indulged alone, it will cave in your mouth, perhaps rip your teeth out of your puckering gums.

No, pair up that tangy, tart vegetable with some fruit that is begging for an end to the single life. Strawberries, blackberries, blueberries, peaches – all sorts of fruits love the stalks. You can use it with chicken, pork and even in chutneys for curries if you fancy it.

Avoid bruises, vegetable abuse is never to be condoned. Remove the leaves. You heard that they were poisonous, right?

Yes, I said it was a vegetable, despite what the courts in New York have to say on that matter. Stupid tax laws.

If you are growing your rhubarb, I have a small tip for you, gleaned from a question from my MIL. Gently pull the rhubarb stalk up, twist, then pull it away from the plants. That will stimulate the roots to grow more of this wonderful vegetable for you. Never cut the stalks off.

Here are a few links to get you started:

Rhubarb Crisp – The Minimalist

Mini Rhubarb Pies – The Arugula Files

Spelt Lemon Rhubarb Cake with Cinnamon Crunch Topping – Food Loves Writing

Orange Rhubarb Butter – Food in Jars

Rhubarb Curd Shortbread – Not Derby Pie

I will be coming up with a few myself!

Do you have a special Rhubarb recipe?

Photo courtesy of net_efekt of Flickr under CC by Attribution v 2.0

Beets are awesome, and still available this season!

Photo Courtesy of FotoDawg under Creative Commons by Attribution 2.0

I am so full, my belly seems to be about to burst. There has been a lot up for offering this week. Here are the best of the best:

Brown Eyed Baker has whipped up some English Muffins and Cuppacino Cinnamon Squares. Seriously, how does she do it?

I know I am going to be pulling out some awesome Pulled Pork Tacos from the Naptime Chef. Simple, easy to make, and sure to please the household crowd. The best part is it is a slow cooker recipe, so I’ll be cooking it while I am not even there!

Nick has been busy over at Macheesmo whipping up legit dishes such as Kidney Bean Soup and Spicy Shrimp Quesadilla. Nick, if you lived near me, I would be over at your house all the time. Your dishes are the bomb!

The Arugula Files are pitching a great Peruvian Potatoes with Thyme and Crispy Shallots. While the Peruvian potatoes did not make the dish, the photo is lovely. Follow Angela’s advice and use russets, and this will be the go-to dish for you!

Jan’s Sushi Bar has a nice salad – Roasted Beets with Wilted Greens. I am super impressed that she has a recipe with a great seasonal ingredient. The dish is so awesome, you could even pair it with some nice goat cheese and call it a light lunch. Kudos to Jan – I love it when someone uses something in the season!

Finally Chef’s Resources is a great site for those individuals who are in the industry. All sorts of awesome information is there for you out there.

How has your sampling been over the last couple of days? I can truly say that there have been a LOT of quality posts out there; it has been hard keeping up! With the rate all of this is going, I can seriously see myself DONE. (At least until a couple of hours pass, then I will have room for more!)

The first shout out goes to Kath of Kath Eats real Food. You need to check out her Creamy Oats
post. I was so inspired by it, I put the oats on my room service menu.

Next up are some deliscious Quiche Lorraine Scones by Brown Eyed Baker. Cheese, ham, and scones. All rolled into one. <Bits of scones falling out of stuffed mouth> Can’t help myself, they are so good!

Rebecca at Ezra Pound Cake whipped up some awesome pizzas with my favorite herb on them. I don’t think there is any leftovers, but check out the recipe. It is golden!

The Perfect Pantry has an awesome butternut squash soup that features Urfa pepper. I love it when a post teaches me something. Now to find me some Urfa pepper!

There is no recipe over at Endless Simmer for this post, but how about a nice picture of a Farmer’s Market to get you inspired?

The Purple Foodie has whipped up a super chocolate mousse that is sure to be a hit with your significant other on V-Day. If not, enjoy it yourself!

Tea & Cookies has discovered a passion for pickling. The best part about the pickles are the taste, so don’t expect there will be any if you wait too long. The essay on making pickles is spot on!

Hello folks! Making a huge list every Sunday feels somewhat like a chore. I have decided to showcase what is best on the blogs every couple of days so you can all get a taste of things as they are cooking.

Sample the great fare these last few days have had to offer!

Greg over at Sippity Sup has a lovely post where he got together with several other food bloggers and made a potluck-type dinner. Check out the results – there are some real legit dishes there!

Kath at Kath Eats Real Food has a super dish that fits right into the Crock Pot : Slow Cooker Pineapple Chicken. I know that my wife would love this dish, and that is legit enough for me!

Pete has a super Pizza that he made with 00 flour. What an awesome idea. Take a look at the mouth-watering photos this guy has of his pizzas. Is he in the business of torture, or what?

Nick at Macheesmo made up three pizzas. Does he know I am renovating my kitchen? How could he! I AM IN HELL!

Blood Orange Salsa! the Arugula Files have what it takes to beat winter into submission. Look at that goodness over there. I am seeing a banquet item materializing there!

Vanilla Bean Buttermilk Panna Cotta with Passion Fruit Gelee by Chez Us: Just do it, go there. Don’t stop, don;t collect 200$. Just go eat this, come back and tell me you haven’t been changed for the better. I double-dare you!

Sloppy Bao by The Food In my Beard – This guy goes over the top again. The sandwich looks like heaven, ispired by Vietnamese influences. I would eat like, 4 of these!

Katie at Good Life {Eats} has whipped up a batch of Pear Almond Scones with Honey Almond Glaze
. They are so good, I sent them to my pastry chef for a look. How is that for inspiration?

Luisa has a super dish, Zak Pelaccio’s Chicken Breasts with Garlic-Chili-Ginger Sauce. This is a dish that is so good, you would have to agree that while she disagrees with the dish, the flavors is bang on!

Quick, go watch this video about braising pork belly! No Recipes indeed! Everyone should learn this dish straight out of high school. Then all would be right with the world. I am about to order some pork belly just for this!

Jaden of Steamy Kitchen is cooking up a batch of BBQ wings that are totally money. Jaden, you are welcome at my pool party ANYTIME!

Finally, to the man! Ruhlman has whipped up a huge batch of Chicken and Dumplings. Like I ever needed an excuse!

It has been several weeks since my last tasting session. Fear not! I have been sampling, I just have not had time to show you what I have been dipping my finger into.

Now that is out of the way, let’s continue on to this week’s fare:

Baking

Chocolate Cookies with Peanut Butter Chips by My Baking Addiction – Two things I adore – peanut butter and chocolate, all rolled into one!

Cinnamon Churros by The Purple Foodie – I have never made churros, but I am sure that they would not last long in my house. Get some before they are all gone!

Dog Birthday Cake by Brown Eyed Baker – She sure loves her dog! Check out this rockin cake for her best friend. Thank you for the idea, I am thinking of something similar!

Maple Oatmeal Scones by My Baking Addiction – Seriously, scones and maple syrup. You get the mention just for that. I also think I would DIE if I did not have my Food Network.

Top 10 Quickbread Recipes by Joy the Baker – Every single one on the list make my top 10, so get there now and see it!

Lunch

Tapenade Grilled Cheese by Macheesmo – What an inspiration this dish is. Take favorite parts of Italian or Greek cuisine, and smash it into a grilled cheese. Nick, wanna job?

Soup

Roasted Fennel Soup with Walnuts, Stilton and Dried Cranberries by Sippity Sup – You should have this soup with the Tapenade grilled cheese above! Seriously though, I am glad that GREG got over his aversion to soups. The offering here would be doomed to NO leftovers. Money!

Vegetables

Roasted Turnips with Maple and Cardamon by The Bitten Word – Okay, so you take a boring vegetable and crush it! This post is well worth it, put it into your Winter repertoire!

I fear that a computer crash has eaten all the rest of my bookmarks! Come back next week for some more fare!

Ahh! The new year/decade has finally rung in, and we sit back, still recovering from the festivities. One might think that we are tired of all the holiday fare, but such is not for the person who lives and breathes food. Indeed, our new year has just rung in, and tasty creations await our sampling. This year we resolve to showcase REAL food – and the links below deliver in spades. Grab your tasting spoon, and let’s go!

The colors are lovely, even at this time of year.

Beverages

Frozen Mudslide by The Cupcake Project – What a lovely drink for a party night! If you are wondering what to do with the homemade Kahlua or Irish Creme, this is your answer!

Breakfast

Rum Soaked French Toast by Vanilla Kitchen – One commenter said “you had me at rum-soaked”. Yep. There is nothing to say that will add to that. Go over there now and check it out! While you are at it, give her landlord a kick in the ass!

Dip

BLT Dip by The Food In my Beard – Okay, so this dip is off the scale. Who would have thought of taking the components for a sandwich and making it into a dip? Head on over there and see some real creative inspiration. All I know – it would be GONE at my party!

Lamb

Herb Crusted Lamb Chops by Chez Us – A wonderful recipe showcasing organic lamb. Can you guess what favorite herb of mine is featured in the crust?

Pastry

Cardamon Citrus Coffee Cake by Good Life {Eats} – Congrats on discovering a new flavor! The link will take you to a new taste exploration. I am so inspired by her enthusiasm, I will make this cake tonight!

Cinnamon buns by Erin Cooks – If you ever wondered about what to serve for brunch, this beauty is just the answer. You know when you pass by those kiosks in the mall with those cinnamon buns, beckoning you to come on over? There they are!

Lemon Hazelnut Scones by Blue Kitchen – These scones are the real deal! I think that they go lovely with your breakfast coffee, and are a real way to incorporate breakfast into your busy routine. A quick fire in the micro – and you are off to your rat race!

Mint Brownies by My Baking Addiction – There is no need to wait. These are the real deal, and I caution you – there might not be any left if you leave these out in reach of your family…

Pork

City Chicken by Savory Reviews – City Chicken is a strange name given to this dish because back in the Depression, chicken was stupidly expensive. Pork and veal were cheaper, go figure! This recipe re-creates that flair, and make no mistake, you won’t miss the chicken at all!

Pork Loin Stuffed with Prunes by Kalofagas – This dish is money! The tart, dark overtones of the prunes lend well to the awesome greatness that is pork. The two were obviously made for each other, Peter just introduced them!

Salad

Lentil Salad by Ezra Pound Cake – The best way to bring in the new year is by eating lentils. This salad is right on the money for that!

Seafood

Cleaning Sea Urchins by Gourmet Fury – The link is not to a recipe, but a video on cleaning Sea Urchins (Uni) that I feel is important for everyone to watch and appreciate. Melody keeps it real legit in the video, and props to her!

Soup

Baked Potato Soup by Good Life {Eats} – I love it. This corresponds with one of the Italian laws, “love your left overs“. You might have some leftover baked potatoes, or you might make them for the soup. Either way, the soup is dead easy to make, and your family will go bananas over it.

Potato Leek Soup by David Lebovitz – Simple, elegant, and tasty. Best yet, this soup showcases that which is great about winter. Cold, unforgiving the snow and wind, erased by this lovely soup. The ingredients cost but a song, so you can afford to splurge on salt and the like!

Photo courtesy of thebittenword.com by Creative Commons by Attribution 2.0