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Recipe: Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Slaw

by jbfauthor on July 07, 2009

ShrimpThis dish, from Michael and Wendy Jordan of Rosemary’s Restaurant in Las Vegas, is an old New Orleans recipe, named for the spicy, smoky nature of the sauce. The Jordans consider this version, served with blue cheese cole slaw, a signature dish. They make their own mayonnaise for the slaw; we saved ourselves a step and used a good store-bought brand, Hellmann’s, to which we added Maytag blue cheese.

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Food Matters: How Beard Put Oregon on the Map

by jbfauthor on July 06, 2009

James BeardProduced by Oregon Public Broadcasting, A Cuisine of Our Own examines the life of James Beard and his impact on cooking in his native Portland, Oregon, and the rest of America. Championing fresh, quality ingredients in the heyday of TV dinners, Beard laid the foundations for today's farm-to-table movement. Featuring interviews with Pacific Northwest–based historians, food writers, and chefs, this documentary proves that the spirit of the dean of American cookery is alive and well in Portland, where the community continues to embrace his approach to local, seasonal cuisine. Watch the full video online here.

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News Feed: July 6

by jbfauthor on July 06, 2009

Some of these misleading and trite menu phrases have got to go [Chicago Tribune] Boston shows off its own noteworthy pizza scene in this virtual pie crawl [Boston Globe] Vegan-friendly substitutions for butter, eggs, and white sugar can produce great baked goods—you just have to know how to use them [SF Chronicle] Putting wine-chilling contraptions to the test [WSJ]

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Eye Candy: Beard House

by jbfauthor on July 06, 2009

WingsJoshua Thomas's sticky tamarind–glazed chicken wings, one of the many foods served at a special cocktail party honoring the Stonewall Riots and New York's Gay Pride Week. June 27, 2009, The Beard House, NYC (Photo by Philip Gross)

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On the Menu: July 5 to July 12

by jbfauthor on July 02, 2009

Kitchen Here’s what happening at the Beard House and around the country next week: Thursday, July 9, 7:00 P.M. Georgia Peach JBF Award nominee Hugh Acheson made a name for himself with his genre-bending, Southern-inspired food at Georgia’s highly praised Five and Ten restaurant. Now also a partner at the National, Acheson and chef Peter Dale have created this elegant and intriguing homage to their state’s favorite fruit. Saturday, July 11, and Sunday, July 12 Legends of Wine IV Hosted by chef Ken Frank of La Toque at the Westin Verasa in Napa, this special weekend celebration will honor one of the most respected winemaking families in the world—the Barrett Family of the acclaimed Chateau Montelena. For details and reservations, visit

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News Feed: July 2

by jbfauthor on July 02, 2009

Popcorn seasoning recalled for possible salmonella contamination [Forbes] Pollan and Kenner on Food Inc. and whether the sustainable food movement is elitist [WP] The secret to homemade ice cream sandwiches [LAT] JBF Award winner Rick Tramonto, whose career started at a Wendy's, loves cooking for Oprah [Hungry Beast]

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Recipe: James Beard's Favorite Hamburger

by jbfauthor on July 02, 2009

Burger When you light your grill this holiday weekend, throw on James Beard’s version of the classic hamburger. In American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."

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Recipe: James Beard's Favorite Hamburger

by jbfauthor on July 02, 2009

Burger When you light your grill this holiday weekend, throw on James Beard’s version of the classic hamburger. In American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."

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News Feed: July 1

by jbfauthor on July 01, 2009

How to make the perfect burger [NYT] Garrison Keillor on potato salad [Salon] Organic doesn't necessarily mean delicious [LAT] EU allows imperfect vegetables back on the shelves [UKT] Restaurateurs' optimism waning [NRN]

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The Bookshelf: The Flavor Bible

by jbfauthor on July 01, 2009

The Flavor Bible Karen Page and Andrew Dornenburg, authors of the JBF Award–winning cookbook, The Flavor Bible, give us some exciting flavor combinations and tell us why they work. Bacon and chocolate Why it works: The balance of tastes. Bacon provides the saltiness and the crunch, while chocolate adds a bittersweet quality and creaminess. Blueberries and mushrooms Why it works: Tradition. You can almost imagine the Italians as they foraged for blueberries and mushrooms, deciding that “if they grow together, they go together” before tossing them both into risotto. Vanilla with shellfish Why it works: It brings out sweet undertones. Vanilla enhances the savory-sweetness of lobster, scallops, and other shellfish. Miso and steak Why it works: Umami. Umami, the fifth taste, is know

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