Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Tale Of Two Cities

Tastethelove From Around The World 2014


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It has been an awesome week. First my daughter, Melissa coming home, and then spending the whole day with family and friends at the EPCOT Food and Wine Festival. Let me start at at the beginning,

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First stop on our food adventure around the world was Mexico. I knew I had to have a that frozen Pomegranate and lime Margarita along with their marinated rib eye taco, Yum! Oh, and of course this tasty treat wouldn’t be complete without the sounds of a Mariachi band. Next up South Korea.

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Still full from Mexico, and, sipping my margarita, I wanted to make sure I could show some of the offerings from other countries. The one thing I learned from attending this event is, not to eat too many different styles of food in too short a period of time. I did however want to try samples from countries that I’d never had before. I’ll let you know when I come up on one.

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Singapore, these samples look delicious, but I see the one up ahead for me.

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Africa, this is the one. Marinated beef tenderloin pieces with vegetables and mushrooms over grits. Sounds simple right, but the spices are out of this world. The ingredients come together like it was a marriage made in heaven.

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Now this tea stand, that’s one we all had to try. I tasted the mango ginger tea, WOW!, amazing.  Guess which one the last picture is, Florida. They offered Zellwood sweet corn and a bacon hash. Everyone knows, that anything with bacon in or on it, is going to be killer. Now comes my favorite time, the food demos. Melissa and I split off from the rest of our party for some partying of our own. We head over to the Festival Center. This is the place where all the chefs do their food demos, book signings and all other kinds of cool stuff.

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So let me tell you about what’s happening here. Starting at the top on the left is the entrance to the center, Then their vast wine display. Then you can see the sets, with the kitchens, for the food demos. Further down are the unique displays. My dear friend Pamela Smith, with Spice Blends. has her display set up. Pamela will be doing the moderating for the food demos all day. Here’s a picture of Pamela doing her thing with a world renowned pastry chef, discussing and teaching some pastry techniques.

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The picture on the right is a new chef on the scene in the U.S. Maria Isabel, but very well known in her home country of Puerto Rico, Then I spent a few moments with Pam.

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The highlight of my day was watching Chef Carla Hall do her thing at one of the demos. It’s amazing the connection she makes with her audience. She was doing a book signing after the demo. Melissa, bought me her new cook book, Carla’s Comfort Foods. Needless to say I got is the stand-by line because the main line was sold out in minutes. I was lucky enough to be the first one in the stand-by line, so I had my finger crossed.

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I felt like I was meeting royalty. She was everything I knew she’d be, real, sweet and down to earth. She never left until she talked to everyone that was in that stand-by line. Amazing, just awesome, and I even got a bit emotional. My daughter gave me a day I’ll never forget. Thank you so much, Melissa, I love you. After all of this it, we were hungry again. We had to meet up Christine, Steve’s daughter for dinner.  Melissa and I had to do something first, Nicole, Melissa’s long time friend and Pamela Smiths daughter, was heading off with her family and friends and the girls needed to say bye to one and other.

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So the girls put their hats on and took this picture for posterity. How cute are they. Now it’s time to do some walking to reach our destination.

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Beautiful scenery, as we made it to where we were going to have dinner. It’s Melissa’s favorite restaurant and it’s in the county of Japan.

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I would have loved to have shown some pictures of the beautiful and colorful dishes we had but, we were so hungry and tired by this time that we forgot to take any. Listen if you are ever in Orlando during October, make this festival one of your stops while visiting. If you live here and have never been, and you’re a foodie, you definitely want to put this on your list of things to do.

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My Sweet And Smokey Ribs With Caramelized Onions


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Coming from a long background of working in the barbecue industry, over 25 years, gave me a chance to learn a thing or two about the art of smoking meat. I was so excited about sharing my technique on smoking ribs using your oven, when, the one thing that could go wrong, did go wrong. Let me explain. I’d been using my computer for quite a few years, and to be honest it pretty much was outdated. You know when you get comfortable with something, you just don’t want to change, or at least I don’t. Well, early on this year my daughter called me and told me, adamantly, that I needed to start backing all my stuff up onto Dropbox, and she explained the importance in doing this. So now I had this system, where, after I posted a recipe, I would go back and take those photos and upload the to my Dropbox. This past July, for my birthday, a new computer  was sitting there by my front door. You can’t even imagine the amount of joy I felt. Melissa had bought me a new computer. This is why she was having me back everything up. Anyway, I told Melissa, before I start using the new computer, that I was taking the old one to have it cleaned out and transfer a few things over to the new one. I planned on giving mine to a family in need of a computer. I’m in the middle of blogging about the proper way to prep the St. Louis ribs, trimming them, removing the skin on the back, my computer just dies. Can you believe it! I tried everything, nothing worked. So my latest pictures on this subject are stuck in my old computer, and util I get a chance to take it to those smart people whose job it is to help with these type of situations, this recipe has to wait just a little longer. Not to worry, Melissa will be here tomorrow and I’m so excited. EPCOT food and wine festival is this weekend so I’ll have lots to share in the mean time. So for now I’ll say good night.

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Grilled Sirloin Filet Burritos With Roasted Red Peppers


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Everybody can get so busy during the week, that dinner sometimes can be the last thing from our minds. I have to say, that making burritos has to be one of my favorite ways to make something delicious but fast. I think it’s really all in the planning. If you know me, you know that I have a few staples that I always have on hand.  Frozen asparagus, jarred roasted red peppers,  and the low moisture style Mozzarella cheese. So now on my way home I just had to pick up the steak, the whole grain tortillas, and some of that fresh made basil pesto, that you can find in the deli dept. of the grocery store.

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Now what I have here are the veggies. You can do these burritos with whatever veggies you have on hand. I just cut the thawed frozen asparagus into 3 inch pieces and blanched them for a minuted in salted boiling water. Then I shocked them in ice water to stop them from cooking and set the green color. There are a few basil leaves I decided to add to compliment the pesto that I’m going to spread on the tortillas. Next, I brushed each side with a little olive oil. Then I seasoned the steaks liberally with Kosher salt, garlic powder, and some black pepper, to get them ready to sear off in a very hot skillet, and then go into a 350 degree oven to finish cooking.

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I cook them off until the internal temperature was 125 degrees for med rare, and then let them rest for about 10 minutes before slicing.

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Moving forward it’s time to assemble the tortillas.

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Layer you ingredients on the bottom third of the tortilla. I started with a light spread of the basil pesto, then the steak, the cheese, roasted red peppers, asparagus, arugula, and finally 2 basil leaves.  I like to make sure that the ingredients are spread out so they reach all the way across. Then I just rolled them up. I sprayed the outside of the tortillas with non-stick cooking spray. I then heated up a cast iron skillet to med high heat. I used one of those grill presses, but if you don’t have one, you could just use another but smaller skillet to place on top. It only takes a couple of minutes to get this toasty golden brown outside to the tortillas. After they are done I slice them on a diagonal. Just using the best ingredients you can find, but keeping it simple makes all the difference. Once you take a bite of that juicy steak surrounded by the pesto, with the melted cheese, and the crispy veggies all wrapped in that tortilla. Well, I am a happy camper.

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Roasted Butternut Squash Risotto With Sweet Italian Sausage And Gorgonzola


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This one pot wonder goes from stove to table.  What better way than to serve seasonal vegetables with a Italian twist. All types of squash are in season right now, so why not take advantage. Roasting them brings out their sweetness, and you just can’t get that by cooking them any other way. I’ll be posting this recipe soon with my Sweet and Smokey Rib recipe.

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