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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Jan 12, 2010
Page
19
A method to peel raw peanuts uses heat. Spread peanuts on a rimmed pan, bake at 350 degrees for about five minutes, cool, then rub between the hands to remove skins. Warming the nuts enhances flavor for dishes like peanut brittle.
Godiva introduces a new medium roast coffee range in flavors such as Chocolate Truffle and Hazelnut Creme. A tester preferred the unflavored Breakfast Blend with a de caf sample recalling dark chocolate. 12 ounce bags retail around $9 at grocery stores nationwide. Information at Godiva coffee site.
BlackStone Food joins Dance Marathon 2010 by donating portions of profits to the University of Iowa Children's Hospital. Through purchases of BlackStone Favorites until Jan 27, one dollar from each item goes to the cause. Located at 503 Westbury Dr Ste 1 Iowa City.
Little Debbie hosts a Look a Like Contest for girls ages four to eight. Parents may submit a photo via the official site by 10 59 p m CST January 20. Grand prize is a 5000 scholarship and the winner's photo on select product packaging.
Coe College chef Keith Lowe and hunter Steve Ries showcase multiple wild game preparations in Center Point as an annual wild game feed draws landowners and local hunters. They stress trimming fat and proper cooking to preserve texture and flavor, with pheasant poultry needing 165 to 170 degrees.
Giannini Farms owners Ryan and Kate Giannini operate a Riverside hunting preserve and have begun cleaning and processing pheasants for hunters and plan to sell pheasant meat to the public. Local eateries feature pheasant dishes as a lean, versatile meat option.
A recipe collection by Keith Lowe and Steve Ries details marinated deer and rabbit skewers with peppers and mushrooms, plus baked pheasant croissant bites. It includes marination steps, grilling times, and an Alfredo noodle dish with pheasant and cream cheese filling.
Outdoor writer Orlan Love reports on an Interstate Grain Service event in Center Point featuring pheasant Alfredo and pheasant nuggets. Chef Keith Lowe and organizer Steve Ries showcase venison and other game while the writer grows more adventurous, concluding pheasant appeals. A recipe for pheasant white chili is included.
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