New Salon every Friday – and you’re invited
C’mon in and help yourself to tasty resources
Hosted by Barbara J Nosek
Cocktail Hour Buzz 
sundowner snacks, drinks, chat, and . . .
whenever I can, related resources & goodies on Amazon
whether for a crew, or for two, or just for you
{links within my items go to the sources shown in red – any links underneath items take you to Amazon unless otherwise indicated, and then only ones with the lock icon}
♦♦♦ Don’t be frightened when I suggest as a great party dish . . . sushi. First, as you can see, no wrapping and rolling here. Second, while the prep does call for raw fish, pretty sure the sushi police
won’t be showing up if you use only cooked. Like I did – and no knocks on my door! We’ll call it sushi-esque. The style of this particular prep is called Chirashi Sushi, with all the pretty goodies served on a bed of sushi rice.
Also in the good column, this one comes from legendary chef, Jacques Pepin, who I recently saw prepare the dish on his “Heart & Soul” show on PBS/Create. Finding a direct source for the recipe proved elusive, but you can access it on the Pinterest page linked above, and then once there clicking on the recipe name. Meanwhile you’ll find other possibilities just below. PBS member tv station KQED
Jacques Pepin’s “Heart & Soul” show on PBS/Create
Jacques Pepin’s cookbooks ♦ Jacques Pepin’s DVDs
Youtube video of Jacques Pepin making Chirashi Sushi from PBS/KLRN
Chirashi sushi recipes on Google
21 Recipes for sushi without raw fish on Spoon University
Hmmm, can order online? Not sure how that works but here it is . . .
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♦♦♦ Wine in the glass . . . and on the plate? Well, not all by itself but rather as a flavor-enhancer in these 17 Simply Delicious Red Wine Recipes. Watch it go to work as a marinade for short ribs, poaching liquid for eggs, cooking liquid for pasta, sauce for veal chops, glaze for lamb chops, secret ingredient for chocolate snack cake, and on and on. As a bonus, many of the recipe pages have links to even more goodies. Food & Wine
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♦♦♦ So, in conjunction with an item on the our 06.10.22 Salon on the beer cocktail Shandy, we included a bonus link for Beer & Food Matching. Now we’ve taken a closer look at this chart and it is quite interesting. The left hand column lists the major types of beers and then the next three
columns gives the ideal kinds of companion foods in the categories of savories, cheese, and dessert. Rounding out the helpful information, recommended glassware and serving temp.
As just one example, Imperial Stout 1} Easily overpowers most main dishes, but stands up to foie gras, smoked goose, 2} Long-aged cheese: Gouda, Parmesan or cheddar, 3} Dark chocolate truffles, chocolate raspberry mousse cake. Then an image of a goblet style glass, and 10–13 °C/50–55 °F. Brewers Association
Some classy, some fun, one even beer-can-shaped, assortments too . . .
Beer glassware, 4 stars and up
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♦♦♦ However much we may like to bake, in summer not so much. Which makes all the more welcome these 35 No-Bake Desserts. Citrus, seasonal fruit, ice cream, chocolate, caramel, nuts, even no-bake cheesecake all come to the party. One has a touch of spirits, and some are quite portable, including the Mamie Eisenhower fudge, peach buttermilk popsicles and triple chocolate milkshake. Southern Living
No-bake cookbooks {including some for kids}
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bolillos instead of pizza dough. I first layered a mozzarella and cheddar mix, then some marinara along with garlic salt and Italian seasoning, then pepperoni, then topped with more cheese mix. Into the toaster
oven at 375 just until the cheese melted and the roll had crisped a bit. Check after 2-3 minutes. Meanwhile cook the eggs. For an evening version I used the same idea, just replacing the pepperoni with Italian sausage cooked with onion and green pepper, skipping the egg, and cutting into snack size pieces. Btw, used lots of cheese so they’re nice and sturdy{or, any excuse will do}. 
also a crowd filler which is to say it makes A LOT. But that can be quite
good news for the next morning and maybe even the next one after that. May we present Exhibits A & B. Topped with a poached egg. And, turned into extra flavorful potato pancakes, based on your own recipe or one of those in the link below. All you creative CS-ers will likely find other ways too, always ready to make leftovers sing a tasty new tune. 
Chicken
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across three separate references to this spicy Mexican beer cocktail. But not a recipe in sight for the trio. Ha! We know where to find a definitive prep, and they give us a demo too, where we hear it called a great daytime drink, combining the fizz of a mimosa and the savoryness of a bloody mary. 
colorful appetizer just waiting to happen. Here we stuffed the cleaned, halved peppers with a mix of 4 oz softened block cream cheese, garlic salt, dried parsley and just enough avocado ranch to make a nice consistency, still thick enough to survive a bite
without depositing the rest of the filling on the floor. Toppings were, clockwise from rightmost, smoked paprika, chopped pimento olives, green onions, chopped pepperoni, dill weed, and for a sweet touch, diced dates. 
that sounded especially good. We made the crackers linked below and shown here, and it’s almost magic how the humble cracker can become a first class snack. 
Let’s chat 
So, I started reading a food-themed novel and not too many pages in realized it sounded somewhat familiar. Aha! The author Joanne Fluke’s books had to be the basis for the 
I need to note something about 
This week’s featured CS-designed, Zazzle-crafted item
On the Table 
culinary bounty.
Meanwhile MyRecipes has their own Best, and it’s a goodie. 
Legendary rolls, breads breakfasts, soups, sandwiches, sauces, desserts and beverages, ethnic specialtes, even Bailey’s, Nutella and Chili’s Baby Back Ribs 
who do not like sprinkles. A glittery upgrade for simple peach ice cream and whipped cream A sparkly update on bagel and cream cheese. And as if donuts aren’t already fun enough, a step even beyond the chocolate frosting. Link goes to Amazon. 
Baked Potato. In a sausage! All can be ordered directly from them. I have to say I’ve never heard of these folks before, but their products are sold at 
Finally found something not only dilly and reasonable but also a brand name. 
Help end the animosity – “Make America Decent Again”
Takeout is a nice indulgence, but if it’s a little more prevalent these days you might want to take a look at this nutritionist’s take on making your order a bit healthier with these 
oatmeal {always like some help in that bowl}, yogurt parfait, chocolate cake, even cocktails . . . and roasted carrots to which I added a bit of butter, and mmm-mmm. 
Hosted by Barbara J Nosek
marquee folks are and sometimes not. What we discover more often is what she serves them.
You’ll see three ways to kick up the flavor on what are alternatively called pigs in a blanket, but bite-size, maybe two-bite. She also shows a compatible sauce for each.
whole cob. Never know until you try. Just tightly wrapped it, uncooked, in a paper towel and then in foil, and in it went. The picture here shows it thawed, looking not bad, though for whatever reason it seems to survive the freezer better, in terms of both taste and texture, when it’s off the cob. I can probably say that with more conviction after trying one of these 
might be interesting to hit it with elote flavors. Found this 
saw a tip for removing corn silk. My previous go-to method? A paper towel. After Rach? A dedicated toothbrush! Now – even more recently, in an episode from Season 1 of “A Chef’s Life,” the silk remover was a regular household scrub brush, ahhhh, that we’d like to think also solely dedicated to the task – sure covers a lot more ground {cob}.
that could serve a totally different useful purpose. And here it is.
good dip.
For each egg, crack into a sauce dish. Have a plastic slotted spoon ready. When the water is boiling, slide the egg in and immediately, and gently, run the slotted spoon underneath it, giving it a little shove. Reduce heat to create a very gentle bubbling on the surface,
Hosted by Barbara J Nosek
dining experience, in life’s everyday situations – home alone, on the road, in a fast food outlet, at the office or a party, and more – plus shopping “survival style,” long, smart lists of snacks and substitutes, and short lists of “sneaky-
cises” and wardrobe tips.
.
rather the beautiful array of 
relied on our old friend the sheet pan,