The Dish

THE DISH

June 01, 2005|By Liz Atwood | By Liz Atwood,SUN STAFF

For grillers, burger is king

Americans are grilling fruit, vegetables and even cookies, but the latest annual Weber GrillWatch Survey finds the most popular grill food is still hamburgers.

The survey released this spring found that 93 percent of the people who have grilled in the past year slapped a burger on the grate. Other popular items are hot dogs, chicken pieces, steaks and pork chops.

Almost a third of the respondents said they grilled more last year than the year before.

New for brews

Tea lovers now can brew their tea on the go with Pacific Cornetta's new Tea-zer.

The cup features a stainless-steel removable brewing compartment that allows consumers to brew loose tea leaves and tea bags until they release their full flavor. It also comes with an innovative slip lid with perforated holes to strain out stray tea leaves.

Equipped with a double-wall polycarbonate construction, the Tea-zer retains the temperature inside the 10-ounce cup longer than single-wall products. It comes in vibrant blue and red translucent colors or a clear option.

It is available at www.hudsontrail. com for $13.95.

Stands for a cause

Running Press has produced lemonade kits to benefit childhood cancer research.

The kits were inspired by Alexandra Scott of Philadelphia, who was diagnosed with neuroblastoma, a rare cancer, just before her first birthday. In an effort to raise money to help find a cure for childhood cancer, Alex started a lemonade stand at the age of 4. Others across the country who have been inspired by Alex have started lemonade stands of their own and so far have donated more than $1 million.

Although Alex died last year, her memory lives on through Alex's Lemonade Stand Weekend, which will be held from June 10 to 12. Alex Lemonade Stand kits come with an instruction booklet, collection box, posters and powdered lemonade mix and are available in bookstores and online at www.runningpress.com for $16.95. To learn more, visit www.alexslemonade.com.

Let the party begin

If company's coming, break open a box of frozen phyllo shells to create quick and easy appetizers like this Chicken With Pineapple Salsa recipe from Athens Foods: In a small bowl, combine 3 tablespoons of finely diced canned pineapples, 2 tablespoons of finely diced red bell pepper, 2 teaspoons of minced red onion, 2 teaspoons of chopped fresh cilantro, 1 teaspoon of lime juice, 1/2 teaspoon of lime zest and 1/2 teaspoon of minced garlic. Chill for 1 hour.

In a small skillet, heat 1 teaspoon of vegetable oil and saute 1/2 cup small-diced chicken breasts for 5 to 7 minutes or until fully cooked. Chill for 1 hour. Combine pineapple salsa and chicken. Mix lightly. Add salt and pepper to taste. Spoon 1 rounded teaspoon of filling into 15 mini phyllo shells. Serve immediately.

Makes 15 appetizers.

Per serving (1 appetizer): 30 calories; 1 gram protein; 2 grams fat; 0 grams saturated fat; 3 grams carbohydrate; 0 grams fiber; 4 milligrams cholesterol; 16 milligrams sodium

EVENTS

Presbury United Methodist Church, 806 Edgewood Road in Edgewood, will hold a strawberry festival 8 a.m. to 3 p.m. Saturday. Rain date is June 11.

Get tips on grilling 4:30 p.m. to 6 p.m. Sunday, June 12, at Williams-Sonoma, 70 Village Square, in the Village of Cross Keys. The class is among a series the store is offering that will feature Harbor Court chef Galen Sampson. Classes are $40 each. Call 410-435-6020 for more information.

Holly Shiver contributed to this column

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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