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Food+Dining

Last Updated: 07/24/2014 11:16AM • Subscribe via RSSATOM


Grilled Corn on the Cob With Roasted Specialty Butters

07/24/2014 ● By Lana Granfors

Grilled fresh and juicy corn on the cob is perfect this time of year, as the last thing any of us want to do is spend time in a hot kitchen. Sweet and tender, the kernels need almost no seasoning, but why not indulge yourself? Make a delicious herb butter, a compound butter, and use it to add a ton of flavor not only to corn, but to your grilled steaks, grilled or steamed seafood, baked potatoes and grilled veggies. For this grilled corn recipe, I went with Roasted Garlic and Basil, and Cilantro and Lime. Both are pure summer goodness. A few more of my favorite flavor combinations are Blue Cheese and Rosemary, Lemon with Chives, and Rosemary Parmesan Herb. Just use your imagination and create your favorite. With compound butters, flavor options are limitless. And the best part is they don’t require any cooking. Such a treat!

On The Menu

06/25/2014 ● By Jon Lewis

There’s a key ingredient that has kept the Klassique Kafe humming along for 30 years and it’s hardly a proprietary secret. It’s such a compelling part of the restaurant that its regular customers will think nothing of putting napkins aside, clearing tables and diving into a sink full of dirty dishes.

Seared Scallops and Roasted Garden Veggies

06/25/2014 ● By Lana Granfors

Summer is finally upon us and my very favorite part of the warmer weather is that it means that my birthday is just around the corner! Not really: It is that our garden is bursting with an ever-increasing assortment of home-grown goodies. Well, since I mentioned my birthday, let’s talk about celebration dinners. When I think of celebration menus, I want fresh and delicious. This year, it is seafood, fresh garden vegetables, and either pasta, quinoa or couscous as the side staple. There are many smart choices in seafood, including one of my own favorites: scallops. When it comes to seafood, sustainability is a huge issue and scallops are almost always a safe buy. Scallops are incredibly convenient as they cook in less than 5 minutes. Yes, they are a little pricey, but this is a celebration menu, after all! Lastly, a note when purchasing scallops. Fresh scallops should be “dry,” which means they are shucked and frozen on the boat. Wet “preserved” means they are placed in water and preservatives and then frozen. With this process, wet ones will weigh more, costing you more money.

Hopsters

05/27/2014 ● By Brandi Barnett

Something Good Is Brewing In The North State

Bon Appétit

05/27/2014 ● By Jon Lewis

The Eighth Annual Taste Of Redding

Chicken Burgers With Roasted Ginger Mayo and Citrus Slaw

05/27/2014 ● By Lana Granfors

If you haven’t treated yourself to roasted ground ginger, this will be a great recipe to get acquainted with the seasoning.

The Coffee Connoisseur

05/27/2014 ● By anonymous

Scout Coffee - Made In The North State

The Nut Company

05/03/2014 ● By Enjoy Magazine

“They like the ambience — it’s very homey looking, and the first thing you smell when you walk in is chocolate and nuts.” — Margo Lynes, Walnut Avenue Ranch

Italian Style Red Potato Salad

05/03/2014 ● By Lana Granfors

Warmer weather will be here soon, and with it, we will be enjoying outdoor grilling and dining. There is nothing like grilled meat, poultry or seafood, and if you are looking for an easy side to serve with your entrée, try this great salad.

Trail Mixer

05/01/2014 ● By Melissa Mendonca

A leisurely drive through back roads of Tehama County is one of the simple joys of life in the North State. Various directions wind through picturesque walnut and olive orchards or pastures dotted with cattle. Head off on Highway 36 East to Manton and you’ll end up in a quaint area of mountain wineries where the vintners themselves will pour and tell the stories behind each varietal.
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