Here First

31 07 2010

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Well, for almost a year now we’ve been bringing you recipes and videos to help you eat deliciously and healthful (for the most part!). We’ve also been giving you articles, opinions and insight about food and health in general. Often, we’ve been among the first to bring this to public light. Today is no exception. Several months ago we reported on vitamin B supplementation as opposed to consuming diets rich in B vitamins. Here is a report on calcium supplementation, a very common practice.

A recent article in the British Medical Journal suggested calcium supplementation may increase your risk of a heart attack. The trial was another meta-analysis that looked at data from 11 smaller trials, comprising about 12,000 female patients. The data showed that that although the total number of women having heart attacks was small (around 1-2%), among those taking calcium supplements there was a 31% increased risk of having a heart attack. Again, this type of result is correlative, not necessarily causative. Also, supplements with Vitamin D were excluded from the analysis. A very interesting side note is that studies that looked at diets rich in calcium did not show any increased cardiac risk. A yin to the yang of the Vitamin B story where there was benefit with the diet rich in Vitamin B but no benefit and no adverse affect to those in the general population without kidney disease who took Vitamin B supplements.

So back to our mantra of Eat Fresh and get what you need from a good, varied (and make it tasty) diet. And in the words of The Band “You take what you need, and you leave the rest,” that includes unnecessary supplements.





It’s Good to be Green-Code Delicious Episode 4

28 07 2010

The proper sequence and video back up! Episode 4, Swiss Chard is available for viewing here. Learn the simple and easy way to prepare those perfect summer greens!

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Vodpod videos no longer available.

 





Code Delicious Reboot

27 07 2010

Sorry-We’ve got the episode pulled down to edit the video dead time. Will have a new one back up shortly!





Spicy Stuffed Breast (Chicken)

26 07 2010

Code Delicious Episode 4 is here! Please note the 20+ second intro before it gets going, hang in it’s worth it!

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Vodpod videos no longer available.

 





Monday Monday Monday!

24 07 2010

Please join Chef Booker and myself as I appear as a guest on Basil Magazine Radio Monday, starting at 6pm (I come on at 6:45).

You can call in at :347-637-2315  [tweetmeme source=”WCWD” only_single=false]

or visit via  Basil Magazine Radio





Strong to the Finish

23 07 2010

  

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Want to be strong to the finish? Then you eats your spinach, like Popeye the Sailorman! Although spinach in the early 20th century was a slang term for marijuana (ever wonder why Popeye ingested it through a pipe and lost all ability to speak, not to mention any sense of grammar??), we’ll stick to the labeled meanings and not get Glenn Beckian into any hidden messages and agendas; true or otherwise. The real problem with being green, is that well, it’s easily boring. So here’s a simple way to kick up your spinach. Of course you could always add other things to spinach as well [hit here to reminisce over theme music  Popeye theme; here for modern rendition [audio https://whatscookingwithdoc.files.wordpress.com/2010/07/14-im-popeye-the-sailor-man-11.m4a%5D

Creamy Baby Spinach and Feta

  • 1 Tbs olive oil
  • 1 clove garlic
  • 1Tbs chopped shallot
  • 8 oz baby spinach
  • 1 Tbs mascarpone cheese
  • 2 oz feta cheese

Heat the oil over medium heat in a medium sauce pan. Add the garlic and shallot and cook 1-2 minutes, until shallots translucent. Add the spinach. After the spinach has cooked and reduced in volume, and is bright green, add the mascarpone and feta. Cook another 1-2 minutes; salt and pepper to taste and serve.





Bubba Grunt

22 07 2010

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Sometimes going to the fishmonger is like a box a chocolates, you never know what you’re going to get. So I have to give a shout out to my friends at Whitney’s, who have graciously kept me supplied with fresh, delicious and local seafood since my first foray into the sunshine state. They have also kept me apprised of the BP oil spill’s impact on species and supplies. I can’t reiterate this enough, but if you find a local fishmonger, especially one like I have, that supports the local industry, then please support them. I know getting some Chinese pre-frozen at the mega mart is easier, but easier is oft not better.

OK, off the soapbox and into the kitchen. Today I found some good southern grunt, or as I like to call them, Bubba Grunt. There about ~150 different kind of grunt with most being a reef fish. They get their name from the audible grunting noise people make whilst eating the tender light flesh. Not really, it’s from the sound you can hear them make underwater but it makes a nice story. Anyway, we prepared this to be grilled by making a couple of scores in the side of the whole, cleaned fish. We then inserted some fresh Florida oranges, stuffed the interior with fennel and cilantro and after a little olive oil splash, salted and peppered. Grill until done and enjoy. It is a really healthy dish that will make you fit. And it is delicious, in fact it is fitlicious. I often make up words like that, “My Momma told me I was special….”

  • Whole Grunt (1-2 per person depending on size, they can run small)
  • 1 orange
  • Olive oil
  • Salt
  • Pepper
  • ½ bunch cilantro
  • 1/3 cup chopped (roughly) fennel bulb

Make several scores on each side of the whole fish. Stuff the interior with cilantro and fennel. Slice the orange and place into the scores. Lightly drizzle with olive oil, salt and pepper. Grill until done.