Summer's almost here and its starting to warm up around here.  I love summer, the heat and humidity (that's right, I said humidity), its the time when fresh produce just rolls in and overflows my shopping basket. In my opinion a key flavor of summer is cucumber and I have done almost everything imaginable to them...or so I thought. Erin, in our Features Department, stopped by and was raving about a cucumber cosmopolitan and cucumber mojito she recently had.  She loved the refreshing taste and enlisted my help so she could recreate the flavors at home. Now I have had a cucumber mojito before, but the cucumber cosmo threw me for a loop. So I hustled to the store, picked up a couple of cucumbers, and headed back to the Test Kitchens to try out some ideas I had floating in my head. The only way I could imagine  you could get a concentrated cucumber flavor into a martini glass without dicing half of a cucumber and letting it soak for 2 hours, was to make a concentrated juice.  So I came with a great recipe for cucumber juice (and yes it really is that green). 

2 large cucumbers, cut into 1-inch pieces

2 tsp. sugar

Pinch salt

Process all ingredients together in a food processor or blender.  Strain through a fine wire mesh strainer.  Rinse out strainer and line with cheesecloth. Strain juice through cheesecloth and store in an airtight container for up to 3 days. Makes about 1 cup.

I stirred about 1/3 cup into a pitcher half filled with lemonade, a few of cups of seltzer, and loads of crushed ice for a truly refreshing drink; add some vodka and it's even better. This recipe is definately worth a try so pull out your bar kit and drizzle a couple of tablespoons of this elixir into your favorite fruit based cocktail for a refreshing taste of summer. 

I recently received a comment from a Ms. Allison and she wanted to know how to keep boneless skinless chicken breasts moist when cooking. Most of the time when I observe folks cooking chicken breast, and most other meats, that come out tough and tasteless, their heat source is often times entirely too high to properly cook the meat.  Whether is grilling, searing, baking, roasting, or most other dry-heat cooking methods, proper heat control is the name of the game.  In order for the protein to get the correct color and retain its moistness, one must have the correct heat for the desired application.  In most cases many of ya'll are probably going to sauté or pan roast your chicken breasts.  To be successful I recommend having your heat source dialed somewhere in-between medium-high and medium (I like the 4 o'clock position on most ranges).  Once the heat is correct, we'll need the proper cookware.  To get a good color I suggest using a heavy bottomed skillet, my preference is cast iron (they maintain a consistent heat and are so Southern).  Place the empty skillet over the heat source about 2 minutes before you are ready to cook to get the pan up to temperature. Add a small amount of oil to the pan (I'm talking 1 to 2 tsp. for a skillet about 10 inches in diameter and your cooking no more than three average size breasts) and wait 30 seconds or so to the the oil heat up before adding your meat.  When you add the meat to the pan, it is important to let the heat do its job and cook.  Poking, prodding, and fiddling only increases the likelihood your chickens will be colorless and pale.  Leave them be.  Usually for an average size chicken breast of about 3/4 to 1/2 inch thickness it should take about 5 to 6 minutes per side to cook properly (meaning it has a good brown color and reaches an internal temperature of 165 degrees). Now here is a crucial step most miss: Let Your Meat Rest for about 5 minutes before cutting.  Resting allows the moisture and juices inside the meat to resettle and nestle their way back into the tissue; cutting a piece of meat open right out of the pan will usually yield a puddle of liquid on the plate and a dry, often tough jerky like texture.  If you follow these tips I am pretty sure that your chicken breasts shouldn't be dry and tasteless.  I hope this answers your question.

Late Saturday afternoon, I was craving hot dogs with sauerkraut, a box of red vines, and chicken tacos.  I decided to stop and buy a hot dog while strolling through the park at Doo-Dah Day, skip the red vines, then head to the store to buy some chicken for my tacos.  Shopping in the store with red bull's eye, I came across a package of three boneless skinless chicken breasts for an amazing $3.49.  At this point my evaluative thought process vanished as convenience was a primary objective in order to satisfy my craving as quickly as possible.  But given the fact that I make such a big fuss to my family and friends about buying single chicken parts vs. doing the work and breaking down a whole chicken, I re-examined the shelves and found that a whole chicken was the exact same price.  Next came the dilemma: should I save time by just buying the chicken breast or get almost 3 times the meat out of a whole chicken which I am going to have to take the time break down?  

After 5 minutes of pacing around the meat case I made my decision, checked out, and went home.  As I cut the wrapping from my  whole chicken, rinsed it, and patted dry with paper towels I began to appreciate my choice.  I broke down the chicken into 9 pieces: 2 breasts, 2 wings, 2 thighs, 2 legs, and 1 back.  I used the breasts to make my tacos, then made a quick chicken stock from the back, and bagged up the remaining pieces into 3 separate bags and tossed them in the freezer.  I was surprised that after my desire for instant gratification wore off the answer was clear.  This fact makes me question how many times I don't take the time to evaluate my purchases in the store and how much further my money could go by stepping back and using some brain power vs. going with the desire to get things done in a hurry. I know everyone is not going to take the time to break down a chicken, but with 3 times the uses as compared to chicken breasts, maybe some should consider learning.  Click HERE to learn how-to cut up a whole chicken.

Recently, I have been helping a number of family and friends with their plans to slim down for swimsuit season.  In my research and analysis of their diets, I took a look at my own eating habits and determined that my current diet had not been as regimented as it once was.  I have been seriously slacking.  Skipping breakfast, not eating enough vegetables, and a host of stomach issues signaled that I have gotten out of balance.  In an effort to regain my balance, keep up my energy, and help my tennis game improve, I wrote myself a new eating plan and a mainstay has been a morning smoothie.  This habit began about 2 weeks ago and has now turned into an all out obsession.  My freezer is packed full of tropical mixed frozen fruit blends, peaches, strawberries, and pineapple. and I am having trouble finding room for anything else. I also journeyed to the store to stock up on a new Kitchen Aid stick blender, flax meal, fresh ginger, cayenne pepper, plenty of juices, and buttermilk (yes, buttermilk it has just as many active cultures as yogurt and is easier to measure. Try it.).  I feel like a mad scientist in the mornings adding different herbs and spices, like turmeric and cayenne pepper, to boost the antioxidant qualities of my drink.  I am writing some of my favorites down and hope to tweak some in the Test Kitchens and come up with a great smoothie story; but in the mean time try this great Orange-Berry Swirl to start your day.  

Recently I have been a plane hopping, car driving, lack of sleep having, super busy individual.  I been from coast to coast in last two weeks!  My most recent/current trip has been back home to California.  This weeks adventures were a homecoming for me as I haven't returned to California in about 7 years. Now, when I come visit my family and friends there is one thing I tend to do a lot of...Cook.  Everyone puts in their requests and we go to the store or more than likely many stores, hole-in the wall produce shops, farmers markets, etc., and I end up coated in food smells and my glasses heavily spattered with oil of some kind with a big ol' smile on my face as I feed the people I love.  This trip was no exception.  

I probably was the only one this year who waited until the night before the big meal to go shopping.  We had a hungry crew coming, and with all of the mixed tastes and preferences, I was in for some serious work.  A friend and I arrived at the grocery store at approximately 10:00 pm and set out to cover the isles in a speedy fashion.   As I arrived at the meat counter and asked for what I was sure to be the last and less choice rack of lamb, I was greeted by the reality that there was none to be found.  As this was the back bone of the Easter menu, I quickly shifted focus and began creating an alternative menu on the spot.  

Grilled Artichokes and Asparagus 

One  peculiar hobby of mine is grocery shopping.   I have to do it almost every day for work and then my many sporadic trips to the market to pick up odds and ends that I have left behind for personal use makes visiting the grocery store a 5 day per week experience.  In knowing this task is constantly looming over me, I decided to make a game of my adventures; I call them "Shopping with Norman".  

Whether in the dairy case, at the meat counter, in the produce section, or fogging up a bay of freezer glass, I am constantly amazed at peoples food selections.  It may seem a little nosy and weird perhaps, but it is just a fascinating subject matter. 

And since I possess somewhat of an anti-diet to many of the shoppers, I constantly get curious looks in my direction as well. 

 I know it is not common for people to see a young man with 2 pounds of plantains, a large bag of frozen strawberries, 6 eggs, and 12 pack of seltzer water, but I happened to be out them this week. 

On a recent trip to our local grocery store,  I needed to pick up about 1/4 pound of thinly sliced prosciutto for a recipe I was testing.  I waited in line at the deli, placed my order, and took a half step to the left to free some space for a man standing behind me.  

He smoothly shuffled his feet, took two steps forward, and said a phrase I will never forget:  "May I please have 1/2 pound of thinly sliced head cheese?"  As soon as the words cleared his tongue, I began searching the glass case for the ambiguous loaf of meat scraps and gelatin.  Smiling to myself in a curious yet slightly frightened manner, I wondered, what on earth could a person want with 1/2 pound of thinly sliced head cheese? 

After I was unable to comprehend such an act, I turned to the man and politely asked: "What are you going to do with 1/2 pound of thinly sliced head cheese?"  The man and the woman behind the counter began to chuckle and then proceed to tell me all of the wonderful things one could do with 1/2 pound of thinly sliced head cheese and even offered up a couple slices for me to try.  

Not wanting to miss this uniquely Southern experience, I tried the odd looking slices and was pleasantly surprised.  The gentleman suggested trying it on toast with a dab of yellow mustard, his favorite way.  We shared a laugh about our peculiar meeting, the man tipped his hat and we parted ways.  Afterward I continued to meander the isles finishing up my shopping all the while pondering: "What do my neighbors eat?"

I have always been a fan of Martial Arts, but after taking 2 different disciplines (Hapkido and Taekwondo) I have yet to complete a black belt. Although I had good reason for pausing my study (i.e. I moved as a child, and I gave them up to begin apprenticing under a chef, a good choice in the long run), I still have a desire to earn a black belt and maintain life-long physical activity. I have been occupied with tennis for a few years but I need something else in my exercise regimen for the colder months and something I could forever strive to master. After considering my options I have begun to look closely at Aikido.

Aikido is a very technical martial art that derives its roots from swordsmanship. Aikido's main premise is to use an attacker's own energy against him by employing a variety of joint locks and throws. It is very rhythmic and I regularly hear people comment on its fluidity as it can appear like dancing.

Although it seems rough, you are instructed how to fall properly so you can avoid injury. Almost anyone in good health can enjoy this martial art. It is not based on physical strength; men, women, and children can all paticipate.

One thing I really do not care for is going to the doctor. I don't have a phobia, I think it's that I am not fond of scrubs and white coats; I find them so unfashionable.

Okay, maybe I do get a little antsy when it comes to my yearly check-up, but I must remain positive. Now that it's that time of year again, I find myself trying to self-diagnose what could possibly be wrong with me, if anything at all. I have begun to replay my diet for the past 6 months in my head, being sure to highlight my "moderate" red wine consumption and love of legumes, while erasing the Double-Double Cheeseburger Animal Style with fries and a Coke from IN-N-OUT that I had recently on a trip to California. I also waded through a little of my family history and there are some areas of concern, but again I must remain positive.

I am an active person who really does consume a healthy diet on a daily basis (well, minus my Test Kitchen duties), but there is always some anxiety as to what new information will be shared sitting on an ice-cold table within the four walls of the doctor's office. Do they still use tongue depressors? I certainly hope not.

Whole grain pastas are not my favorite items in the grocery store. Their lack of flavor, distinctively chewy texture, and questionable health benefits always make me reach for a box of traditional pasta.

But in spite of my personal bias, there is a large market for this product and it seems that a lot of manufactures are starting to get the whole picture: People want a great-tasting whole-grain pasta, not one that tastes like cardboard. With the market flooded with whole-grain options, how are we to know which ones are actually worth the cook time?

Easy access to fast food and "junk food" have contributed to the higher obesity rates across the Mediterranean region. So says an article from today's New York Times.

Countries like Greece, Spain, Portugal, France, and Italy are now seeing an increase childhood obesity and it is linked to food preferences outside of the famed Mediterranean diet.

Many studies have shown the traditional Mediterranean diet as one of the best diet for humans. High in fruits and vegetables, whole grains, and poly- and monounsaturated, and limited on refined sugars and animal protein, the diet has been known to reduce the likelihood of developing chronic diseases such as diabetes, heart disease, and cancer.

However, this diet is now in jeopardy in its birthplace as many of the younger generation have fallen into new and possibly destructive dietary patterns. 

Tell us what you think about these new facts and concerns about changing your own our your children's dietary habits.

Lemon Couscous recipe, on the jump ...

I have witnessed a new phenomena contained within the aisles and shelves of your local grocer. Apparently, the food industry has made a big shift: We are now experiencing food products with health benefits that go beyond established practices of fortification.

Items like fish oil and omega-3 fatty acids are now being pumped into your orange juice, and, for me, this practice has a serious flaw.

Slight morning chills and fading evening sunlight signals the beginning of an end to another great summer. As I start to reorganize sweaters and long pants in my closet and fall and winter food staples in my pantry, I am looking forward to cooler temperatures and warm, slow-cooked meals.

But before summer and I part ways, I look forward to one last gift from the hot and sunny season: Purple okra.

Serving suggestion, on the jump ...