How do you pick a pineapple in a store? I always pluck out a center leaf – if it comes out quite easily the pineapple is ripe. Now that I’ve let the cat out of the bag, though, I guess everyone else will do the same and when I get there, maybe that’s not such a good test anymore!! So, I’ll smell it at the stem end. The stronger and sweeter it smells (it should REALLY reek of pineapple), the riper it is. If you really need a pineapple and they are all giving off only faint smells, buy it and let it sit on the counter for a couple of days till the aroma develops. Then slice into that juicy bad boy!! – Lula
Leeks are grown in sandy soil. Most tutorials talk about slicing a leek lengthwise, removing the root and dark green portions, and rinsing the exposed portion under water. This is appropriate if you’re grilling or roasting the halved leek as a dish in and of itself, but a much CLEANER and very easy way to clean leeks if they are an ingredient is to fill a bowl with cold water, slice off the root and dark green, cut the leak in half lengthwise, then lay the cut sides down on a cutting board and slice through the leeks at 1/4 to 1/2 inch intervals. Dump the slices into the water and swoosh around with your hands, let them sit and settle, then gently lift out the floating leeks and see all of the dirt at the bottom of the bowl! If you’re sauteeing you can just lay them on a towel or paper towels to drain; if they’re going into a soup or stew just dump them right in – the extra moisture won’t harm a thing. Here’s to “clean eating”! For more tips and tidbits you can subscribe to Lula’s blog here.
I grew up in Columbia, South Carolina. On any given day from the first of May through the end of October Columbia is the Devil’s Armpit – but with record high’s the past few years and 100+ degrees in MAY, my father is spending a lot of time indoors. Nothing says “Father’s Day” like a big fat juicy steak for daddy – but this year I”m thinking maybe we could chill out with some variations on our traditional meat and potatoes. How about some Chilled Zucchini Cilantro Soup with Shrimp Garnish, a Black ‘n Bleu Steak Salad and a Loaded Baked Potato Salad to fill you up, and a cooling piece of Strawberry-Pistachio Trifle to end things? Even if it IS 100 degrees this menu is sure to fill your heart and soul and cool you off!
A Note From Chef Lori
Our kitchen will be closed for Father’s Day as I will be actually VISITING my daddy in the Devil’s Armpit before I head to Atlanta for a training session taping – also called Hell’s Kitchen – LITERALLY!!! PS…Ain’t this Loaded Baked Potato Salad PURTY?!?
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