Mikk's Messages Post 8 - Hibiscus Tea (A GREAT source of Electrolytes)

Recipe of the Week – Hibiscus Tea

½ lb Hibiscus Flower (dried)
5 qt. plus 1 c. Filtered Water
2 ½ lbs. Granulated Sugar

Simple Syrup:
In a pot heat 1 qt. and 1 c. of water plus the sugar to a boil. Once boiling remove from heat and set aside.
Tea:
In another pot bring remaining water and flowers to a boil and continue to cook for 20 minutes. Strain tea and add simple syrup until tea is sweetened to your liking. Then chill with ice and serve.
Save rest of simple syrup for next use.

Makes 1 gallon of tea.

In Season Fruits

Apples, Blood Oranges, Pineapple, Tangerines, Oranges, Pears, Kumquats and Clementine are great choices for fruit this week. Cantaloupe quality is fair at the moment with prices have eased. Honeydew stocks have leveled off despite harvesting transition. Strawberries supplies are steady out of California but quality will be affected with all the recent rains. Raspberry supplies are beginning to become more adequate, but blackberries and blueberries are struggling. Transition into Florida has begun but supplies are limited. Oranges are still doing great out of California, Florida and Texas. Color is deep orange and flavor is sweet. Apple market is rising even with steady supplies in storage.

In Season Vegetables

Squash, Rosso Bruno Tomatoes, Kale, Mixed Baby Mustard, Wild Spring Onions, Spring Garlic, Celery Root, Fava Bean, English Peas, Lettuce (Baby Greens), Rutabagas and Parsnips are just some of the great choices this week. All peppers are holding well right now with sufficient stocks in all areas. Tomato supplies are still tight in Florida and Mexico with Rosso Brunno being the best alternative. Supplies should increase over the next week or so. Lettuce supplies out of AZ and California are still holding steady. Quality is good with prices staying low. Broccoli and Cauliflower are starting to climb with the Yuma season winding down. Growers will transition pretty soon back to Salinas, California. Quality still remains good. Romanesco supplies show a strong improvement over the last few weeks.

Happy Spring!

Chef Kevin Mikkelson in the El Tour de Tucson.

I’m an avid bike rider and particpate in different long distance bike races around Arizona as well as the El Tour de Tucson every year. I know the importance of staying healthy and hydrated in our Arizona heat.
Many people do not know that Hibiscus is a natural source of electrolytes. Hibiscus Tea is a drink we often make here at JW Marriott Starr Pass Resort & Spa particularly during the hot summer months.
If you are looking for a natural source of electrolyte replacement, consider drinking Hibiscus tea. Enjoy it sweetened or unsweetened.
As the weather warms up, remember to stay cool and stay hydrated.
Chef Kevin.

10 Food Facts

Jerry Bob's Family Restaurant Review

The reviews in this blog are strictly our opinions and ours only. We were not paid nor given any special treatment or compensated in any way for our review.  

Jerry Bob's Family Restaurant on Speedway and Pantano was a delight. Although we did have to wait about 15 minutes to be seated it was well worth it.

The portions were large and full of flavor. Myself and my mother in law prefer our bacon on the crispy side (hoping that it actually arrives crispy). To our surprise it did. I also prefer my hashbrowns on the crispy side and they also arrived exactly how they were ordered. Bonus!

If you are looking for a hometown family restaurant with decent prices and good food.....we recommend tring Jerry Bob's.

Jethro's Cafe Review

The reviews in this blog are strickly our opinions and we were not approached, paid nor given any free meals or special service for our opinions.

Jethro's Cafe at Broadway and Camino Seco-Breakfast Review
We arrived at Jethro's at prime time on a Sunday. Although the restaurant was full and there was a line for seating, the wait did not take long. We sat outside on their patio and was quick to be approached for service.
The portions are large and very filling. In fact, I don't think anyone in our party was able to clear their plate. The pancakes were fluffy, light and their sausage and bacon were cooked deliciously.

What caught my eye was two dogs at the restaurant. They were not allowed inside but were allowed outside in the patio area. They sat and enjoyed the fresh air with their owners while their owners enjoyed a delicious breakfast. Overall I would rate this experience at Jethro's at an 8 on a scale of 1-10. Enjoy!

El Guero Canelo Restaurant Review

I had my first visit to El Guero Canelo last week (22nd location) and I was not impressed. I ordered their "famous" Sonaran Hot Dog and from a 1-10 rating it was a 5 at best. I also ordered 2 Carne Asada Taco's and 2 small quesadilla's, one of them being chicken. The Carne Asada was flavorless and the chicken quesadilla was just a 6" with a small amount of cheese and unseasoned diced chicken meat that was barely warm. Plus you had to pay $1.99 for a tiny bowl chips if you wanted chips and salsa with no refills. The total bill was $26 and just not worth the money. The experinece left something to be desired.

MIkk's Messages Post 7 - Kale

In Season Fruits

Apples, Blood Oranges, Pineapple, Pears, Oranges, Green Gage Plums, Kumquats and Clementine Tangerines are great choices for fruit this week. Cantaloupe quality is fair at the moment with prices have eased. Honeydew stocks have leveled off despite harvesting transition. Strawberries supplies are steady out of California and Florida with flavor mildly sweet. Raspberry supplies are beginning to become more adequate, but blackberries and blueberries are struggling. Transition into Florida has begun but supplies are limited. Oranges are still doing great out of California, Florida and Texas. Color is deep orange and flavor is sweet. Apple market is rising even with steady supplies in storage.

In Season Vegetables

Squash, Rosso Bruno Tomatoes, Kale, Mixed Baby Mustard, Wild Spring Onions, Cucumbers, Celery Root, Onions (Red and Yellow), Lettuce (Baby Greens), Rutabagas and Parsnips are just some of the great choices this week. All peppers are holding well right now with sufficient stocks in all areas. Tomato supplies are tightening in Florida and Mexico. Supplies should increase over the next week or so. Lettuce supplies out of AZ and California are still holding steady. Quality is good with prices staying low. Broccoli and Cauliflower are starting to climb with the Yuma season winding down. Growers will transition pretty soon back to Salinas, California. Quality still remains good.

Vegetable Pick of the Week : Kale

 

Nutritional Facts on Kale

• It is very rich in vitamin A, 100 g leaves provide 512% of RDA. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin offer protection against lung and oral cavity cancers
• This leafy vegetable is notably good in many B-complex group of vitamins such as niacin, vit.B-6 (pyridoxine), thiamin, pantothenic acid, etc. that are essential for substrate metabolism in the body.
• 100 g of fresh leaves contain 120 mg or 200% of daily-recommended levels of vitamin C.

Recipe of the Week : Kale White Bean and Pepper Bacon Soup

1 lb. Kale (stems and veins removed and washed)
2 tbsp. Olive Oil
1 ea. Yellow Onion (chopped)
½ c. White Beans (uncooked)
8 c. Water
2 c. Chicken Stock
4 ea Country Style Bread or French Roll (cut thick and toasted)
¼ c. Shaved Parmesan
2 slabs Pepper Bacon (chopped into ¼ inch pieces)
Salt, to taste
Black Pepper, from a mill

In a sauce pot add beans and 4 c. water and bring to a boil. Season the beans with a hefty pinch of salt and continue cooking until beans are soft. Remove from water, rinse gently and set aside.

Cut kale into ½ inch pieces or smaller and set aside. In a medium sauce pot over medium heat, add 1 tbsp olive oil and sauté onions until tender, about 4 minutes. Add bacon and cook until most of fat is rendered and pretty crispy. Remove half of the fat and return to heat. Add in half the beans and mash with fork. Then add remaining water and stock and bring to a boil. Stir in kale, remaining beans and partially cover cooking for about 20 minutes until kale is tender. Taste soup and adjust seasoning if needed with salt and pepper.

Pour into bowl drizzle with remaining olive oil and parmesan cheese and serve.

Mikk's Messages Post 6 - Plums

Nutritional Facts - Plums

• Only 30 calories and contain no saturated fats
• With zero Cholesterol and very little Sodium, Plums are a great source of dietary fiber.
• Great source of vitamins A, C, and Beta Carotene.
• Fresh Plums are rich in minerals like Potassium, Fluoride, and Iron. All three of these help with controlling heart rate and blood pressure.

Recipe of the Day - Herb Crusted Pork Tenderloin with Plum Salsa

• 1 Port Tenderloin, cleaned of silver skin
• 1 tbsp. fresh Thyme (chopped)
• 1 tbsp. fresh Italian Parsley (chopped)
• 1 tbsp. fresh Sage (chopped)
• 1 tsp. Coriander (ground)
• Salt and pepper to taste
• 2 tbsp. olive oil

In a bowl, combine fresh herbs and set aside. Season with salt, pepper and Coriander. Coat thoroughly with herb mixture. Saute with olive oil over medium heat until all sides are golden brown. Remove from pan and place on a sheet pan. Finish cooking in a 350 degree oven until internal temperature is 140 to 145 degrees. Slice and serve with Plum Salsa.

Plum Salsa -

• 1 tbsp Agave Nectar
• 1/2 red wine Vinegar
• 1 Chile de Arbol (finely minced)
• 4 ripe Plums (seeded and diced into 1/4 inch pieces)
• 1/2 Red Onion (finely chopped)
• 1/4 c. Yellow Tomato  (diced)
• 2 tbsp. Scallions (chopped)
• 1 tbsp. Cilantro (chopped)
• 1/4 c lime juice
• 2 tbsp. olive oil
• Salt and fresh ground pepper to taste

In a small scauce pan, combine the Agave Nectar, red wine vinegar, and Chile de Arbol. Stir over medium heat and allow to reduce for 10 minutes. When the consistency is thick and coats the back of a spoon, remove from heat and set aside to cool.

In a seperate bowl, combine the plums, red onion, yellow tomato, scallion, cilantro, lime juice, olive oil and reserved venegar reduction. Mix well. Season with salt and pepper.

Mikk's Messages Post 5 - Fennel

In Season Fruits

Apples, Blood Oranges, Pineapple, Pears, Oranges, Green Gage Plums, Kumquats and Clementine Tangerines are great choices for fruit this week. Cantaloupe quality is fair at the moment with prices have eased. Honeydew stocks have leveled off despite harvesting transition. Strawberries supplies are steady out of California and Florida with flavor mildly sweet. Raspberry supplies are beginning to become more adequate, but blackberries and blueberries are struggling. Transition into Florida has begun but supplies are limited. Oranges are still doing great out of California, Florida and Texas. Color is deep orange and flavor is sweet. Apple market is rising even with steady supplies in storage.

In Season Vegetables

Squash, Tomatoes, Winter Greens, Cucumbers, Celery Root, Onions (Red and Yellow), Lettuce (Baby Greens), Rutabagas and Parsnips are just some of the great choices this week. All peppers are holding well right now with sufficient stocks in all areas. Tomato supplies are tightening in Florida and Mexico. Supplies should increase over the next week or so. Lettuce supplies out of AZ and California are still holding steady. Quality is good with prices staying low. Broccoli and Cauliflower are starting to climb with the Yuma season winding down. Growers will transition pretty soon back to Salinas, California. Quality still remains good.

Vegetable Pick of the Week-Fennel

Nutritional Facts

• Bulb fennel is one of very low calorie vegetables. 100 g bulb provides just 31 calories. Further, it contains generous amounts of fiber, very little fat and zero cholesterol.
• The bulbs have moderate amounts of minerals and vitamins that are essential for optimum health. Their juicy fronds contain several vital vitamins such as pantothenic acid, pyridoxine (vitamin B-6), folic acid, niacin, riboflavin, and thiamin in small but healthy proportions
• In addition, fennel bulb contain average amount of water-soluble vitamin, vitamin-C

Recipe of the Week-

Pan Seared Gingered Scallops with Orange Fennel Slaw and Lemon Coriander Vinaigrette

10 ea. 10/20 or U-10 Scallops (foot removed)
2 tbsp. Fresh Ginger (peeled and grated)
½ c. Soy Sauce
2 tbsp. Peanut Oil or Canola Oil
2 tbsp. Fresh Lime Juice
1 Shallot (chopped)
2 Garlic Cloves (chopped)
2 tbsp. Sugar
1 Fennel Bulb (sliced thin so it’s almost translucent looking)
1 ea. Red Onion (julienned really thin)
2 ea. Oranges (peeled and segmented)
1 tsp. Rice Wine Vinegar
1 tbsp. Cilantro (chopped)
½ c. Olive Oil
2 tbsp. Dijon Mustard
1 tsp. Whole Coriander Seeds (ground)
1/8 c. Fresh Lemon Juice
Salt, to taste
Cracked Black Pepper, to taste
In a blender or in a bowl using a hand held mixer add half the garlic, half the shallots, coriander, Dijon, lemon juice and blend on medium for 30 seconds. Slowly add olive oil in a fine stream until dressing becomes emulsified (coats the back of a spoon). Season with salt a pepper and set aside.

In a bowl add soy sauce, ginger, half the peanut or canola oil, lime juice, sugar and remaining garlic and shallot. In a separate bowl add scallops and pour marinade over scallops and let marinade for 20 minutes. In a sauté pan over medium heat add remaining oil and sauté scallops until caramelized and cooked to your liking (4-6 min). At the same time in a separate bowl combine fennel, onion, oranges, vinegar and cilantro and toss together with a small amount of olive oil. Season with salt and pepper and refrigerate for at least an hour.
Set scallops on plate, top with a nice pinch of slaw and drizzle with vinaigrette. Serve