Just a quick message…the red screen of fear popped up again today in regards to my site having malware. There is no malware. The site is safe. My developer has sworn on a stack of WordPress bibles that we’re good to go. Google blacklisted me again this afternoon, so we just have to {not so patiently} wait for them to review the site AGAIN and whitelist me. So…bottom line, the warning message may still be popping up, but you can safely click through to the site.

Thanks for your patience…and thanks to all of you who helped out!

This sandwich looks good, right? I mean, downright delicious? Tell that to Padma Lakshmi. This post is about redemption, folks. Defending my culinary honor!

While I was at BlogHer last weekend, I had the opportunity to compete in a sandwich competition held by Hillshire Farms and Padma Lakshmi, host of Top Chef. We had 2 minutes to make a sandwich that was then judged by 3 children judges and Padma. I received the invitation to participate a few days before the event, when I was completely buried in SocialLuxe preparations. So, let’s just say I didn’t think super hard about my recipes…AND I didn’t want to win since the final round was during my nephew’s 1st birthday party (although, that doesn’t mean I wasn’t trying…I WAS). Yes, this is all going somewhere…stick with me…

Pre-competition, blissfully unaware of my upcoming downfall

The esteemed panel of judges

So, I decided to do one of my most favorite sandwiches for Round 1. I thought it would be simple enough. Yeah, not so much. My sandwich required cutting a baguette, which may not have been a problem in and of itself, except that they gave me utility gloves that made it nearly impossible to get a handle on the bread. And the lettuce was shredded. And I couldn’t toast the bread. And I thought we were going to have 4 minutes, but we only had 2. Yes, I’m making excuses….okay, the stage has been set. Here’s how the competition went down.

“On your mark, get set, go!”

Jane, contestant #4, furiously trying to make a 4-inch piece of baguette into 4 lovely little sandwiches. Wearing utility gloves 10 times too large for her fingers. Don’t forget the utility gloves. Damn those utility gloves!

I look surprisingly calm in this photo. I assure you, I was not.

“Times up!”

Padma starts with contestant #1 and looks at each sandwich, asking what it is. After nicely checking out the first 3 sandwiches, Padma approaches Jane’s station, looks at the plate and says…

“And we can just throw this one in the trash.”

Oh, no she didn’t!

Oh, yes she did!

Everyone laughs. Including Jane. It was pretty funny….after all, the plate looked like a pile of tiny pieces of torn up baguette tossed with some shredded lettuce and decimated turkey. Then Padma says…

“So, what was it supposed to be?”

Jane then describes the recipe, assuring Padma {and the world} that normally it is quite delicious. Simultaneously, any faith anyone had in her cooking abilities is thrown out the window and run over by a NYC taxi cab.

Judging commences. Padma gets the results, announces that I am not in last place (albeit, not in first either) and says…

“Does that make you feel better?”

It did. Third place is definitely better than last. You can’t tell from the show. Padma is funny. And pretty darn sarcastic. Who knew?

So, yeah, that’s how my first quickfire food competition went down. In a ball of flames. Like I said, I kind of wanted to lose in Round 1 or 2 anyway. And if you’re going to lose, you may as well do it while Padma makes fun of you the whole time.

This recipe’s for you, Padma. I swear it’s good.

Turkey Boursin Baguette
– Baguette
- Sliced pepper turkey
- Romaine lettuce
- Boursin cheese, softened at room temperature for about 30 minutes

Toast baguette. Spread Boursin on both sides then top the bottom bread with turkey and a leaf of romain lettuce.

That’s it. Easy peasy and delicious. Unless you have only two minutes to make the sandwich and Padma Lakshmi is watching (and laughing at) you.

Thanks to the lovely Marie LeBaron for taking pictures during the competition for me! And to my Eat.Blog.Run ‘family’ for cheering me on!

Are you sick to death of my pictures of grilled corn and barbecue chicken? Well, lucky for you this is the last post with these pictures! I’m finally going to talk about the grilled corn on the cob that my soon-to-be brother-in-law Norman cooked up on Cape Cod.

Until I ate the corn in this picture, I had given up on grilled corn on the cob. Whenever I’d had it, it was grilled on the barbecue outside of the husk and the kernels dried out and got all yucky-like. I had decided grilling corn was just NOT the right way to do it…until now. (Side note: I still need to try it grilled IN the husk…but that’s another post for another day!) (Another side note: Click here for the recipe for the chicken in this picture)

The trick is this. Boil your corn first, then grill it quickly over the coals while brushing on some oh-la-la-lovely butter and taragon mixture. The corn stays crisp, fresh and moist, and the butter infiltrates the kernels in a splendid way!

So, there you have it. Grilled corn that’s not really grilled but looks it and tastes divine.

“Grilled” Taragon Corn on the Cob
- Husked corn on the cob
- Butter melted with a handful of chopped taragon and salt and pepper to taste

Bring a large pot of water to a boil, enough water to cover all the ears of corn. Once boiling, add corn and return to a boil. Once water is again boiling, cover pot with a lid and turn the heat off and let sit for 5 minutes.

Remove from water and grill over medium coals on the barbecue, while brushing corn with the melted butter mixture. Things may get a little smoky…it’s okay. Your corn will look good and have nice flavor.

Eat!

My mom is making dinner as I write this post and she just set this bowl of fruit dip on the table. I love visiting my parents’ and my grandparents’ homes and seeing dishes that have been around longer than me still getting used on a regular basis. I wonder which bowls I’ll serve to Cate and Anna in 30 years that we are using today.

I’m still in New Jersey, but the girls and I fly home tomorrow. What a trip it’s been! I can’t believe how much we’ve done in just two weeks. This week I actually do have to plan a menu since we’ll be home and needing nourishment. Not that ice cream isn’t nourishing.

MONDAY:
- On an airplane!

TUESDAY:
- Caprese paninis
- Crusty bread

WEDNESDAY:
- Boursin Turkey Baguette

THURSDAY:
- Butternut squash soup

FRIDAY:
- Leftovers

SATURDAY:
- Eat out

SUNDAY:
- Oriental Chicken Salad
- Dumplings

Okay, your turn! Please share your weekly menu! Whether it’s what you had last week or what you’re going to have this week, we love knowing either way!

Hello everyone!

First order of business: This website is SAFE and now Google knows it and you shouldn’t get that awful scary screen telling you This Week for Dinner might be harmful to your computer. Rest assured, it’s all good. The only damage you’ll get from this site will be a hit to the hips from my addiction to dessert.

Second order of business: I’m sorry I haven’t been writing any posts. Between the Avery SocialLuxe Lounge and BlogHer, I’ve been like a whirling dervish spinning around New York City. SocialLuxe Lounge was BEAUTIFUL and FUN and WONDERFUL, and the BlogHer conference has been fabulous. I can’t WAIT to share all the pictures and fun things that have been going on, but it will have to wait a few days. But you better believe we’ll have a menu going up here tomorrow, so get planning!

After much convincing, I’ve wrangled a sort-of recipe from my future brother-in-law Norman for his barbecue hot wings. He prides himself on his secret chicken wings recipe…but I suppose the desire to get on the blog overcame that pride.  He even took these shots of the prep process for me since I didn’t have my camera handy. Amazing how a NYC fashion photographer can even make raw chicken look good.

Last week on the Cape Norm grilled up some barbecue wings and drumsticks for the family – spicy wings and not-so-spicy drumsticks. They were delicious, so I wanted to share the sauce recipe with you.  If you remember from this week’s menu post, he also grilled up some amazing corn….that recipe is still to come. You’ll love it.

Barbecue Chicken Hot Wings (or Drumsticks)
From Norman Nelson
- Stubbs spicy barbecue sauce for hot wings; Stubbs regular bbq sauce for drumsticks and breasts
- Soy sauce
- Vinegar
- French’s yellow mustard
- A1 steak sauce
- Honey or maple syrup
- Hot sauce (to taste, depending on how hot you want it)
- Allspice
- Salt
- Pepper
- Garlic salt

In terms of proportions – a few cups of the barbecue sauce should do it. Norman says the secret trick is the yellow mustard – maybe 3 Tablespoons or so, don’t be shy. For the vinegar, soy sauce, steak sauce and honey – I would say a tablespoon or two. A teaspoon or so of the spices should suffice. (I’ll check with Norm to make sure I got all this right!)

Mix sauce ingredients. Rinse and pat dry the chicken pieces. Coat chicken with sauce. Sprinkle with fresh tarragon. Let marinate for 2-5 hours. Add a little olive oil before cooking so the chicken doesn’t stick to grill.

Yesterday was a sad day. We had to pack up and leave the Cape. Total bummer. The week was fantastic and included this fresh corn on the cob and spicy grilled chicken wings (recipes to come if I can wrangle them from my soon-to-be brother-in-law). 

This week is going to be nutso banana pants CRAZY. I’m driving alone with the girls to New Jersey. Then the Avery SocialLuxe Lounge (which I am co-hosting) is finally happening on Thursday. And THEN I have BlogHer ’10.  It’s going to be a pretty amazing weekend…including a small private party with Nate Berkus. CAN’T WAIT.

Enough rambling, here’s my “menu.” Ha! Some menu. Please please pleae share your menu for the week so people can actually get some decent ideas on here!

MONDAY:
- On the road

TUESDAY:
- At my parents’ in NJ…I think we should just have lots of fresh corn on the cob for dinner

WEDNESDAY:
- Stuffing swag bags for SocialLuxe in NYC

THURSDAY:
- SOCIALLUXE!!! I selected the menu for the party. I can’t remember what I picked, I just know it sounded fancy and fab!

FRIDAY:
- There are about a billion parties for BlogHer that night. Who the heck knows what I’ll be eating?

SATURDAY:
- Early in the day it’s my nephew’s 1st birthday party! There’s no cake like 1st birthday cake! That night I’ll be hangin’ with Mr. Berkus. Yea!

SUNDAY:
- Last night on the East Coast! Dinner with my family.