A Note From A Customer.....

"Dear Better Than A Bistro,

We just had your King Crab Legs and all I can say is WOW! They were simply spectacular. Here's a picture of them just before we devoured them.

Thanks so much....LL, Norwalk Ct."

A New Year, A New You! - Part 2

Joe McCoppin - Partner, Better Than A Bistro

Joe writes about his personal revelation of the changes he needs to make, and has made, to make this year his very own New Year, New You!

Part 2 of 2.....

Last week I asked, "What can I stop/start doing right now that will be relatively painless, sustainable and manageable to allow for my lifestyle change? And oh yeah, doesn't cost anything!"

First, I stopped drinking soda altogether. I am a man who enjoys a few Cokes every day. When I realized that wasn't healthy I switched to ginger ale. Like an alcoholic who goes from vodka to beer. That's still no the most desirable solution so now I drink lots of water!

At first I drank at least a pot of very strong coffee a day to replace the sodas. I didn't start drinking coffee until my mid 30's. So after drinking that pot of very strong coffee and then shaking and sweating through the day I decided to do some research. That's when I found green tea. I know, yuck! But I actually love it now. I use 3-4 tea bags per cup. I didn't cut out the coffee altogether but I have easily cut my consumption in half and I never have it after 1pm of so. I absolutely feel better and green tea has lots of benefits and some caffeine too.

Where The Buffalo Roam

Originally, the Native Plains Indians of North America used just about every part of the bison. Their lives revolved the availability of bison whose original range was from Alaska to Mexico to the Florida panhandle. But by the 1890's this all changed as the bison were being eliminated by European settlers. This occurred for 2 reasons.

First, there was the greed factor. For a good part of the 1800's bison were considered to be in limitless supply. For non-native buffalo hunters they were the equivalent of a gold mine on 4 legs. This group hunted bison from trains and horseback for their tongues, hides, bones and little else. The tongue was, and still is, considered a delicacy. Hides were prepared and shipped to the east and Europe for processing into leather. Remaining carcasses were, for the most part, left to rot. By the time nothing but bones remained, they too were gathered and shipped via rail to eastern destinations for processing into industrial carbon and fertilizer. By the 1890's with numbers nearing extinction, the bison "gold rush" was over.

BTAB Chicken and Guacamole Salad

Chicken and Guacamole Salad
(Smoked paprika gives a chicken rich, grill-like flavor-with no cooking. Serve with lime wedges.)

Prep Time:15 minutes
Cooktime: 25 minutes

Ingredients

• 1 ripe peeled avocado
• 1 cup plus 2tbs finely chopped tomato, divided
• 3 tbsp minced fresh onion, divided
• 3 tbsp fresh lime juice, divided
• 1/2 tsp salt, divided
• 1 sm clove garlic, minced
• 1 tbsp minced seeded jalapeno pepper
• 2 cups shredded, skinless, rotisserie chicken breast
• 1/4 tsp smoked paprika
• 8 large lettuce leaves

Directions:

1. Place avocado in a small bowl, mash with a fork. Stir in 2 tbsp, tomato, 1tbsp onion, 1tbsp juice, 1/4 tsp salt and garlic.

2. Combine the remaining 1 cup tomato, 2 tbsp onion, 1 tbsp lime juice, 1/4 tsp salt, cilantro and jalapeno toss well.

3. Combine chicken, remaining 1 tbsp juice and paprika, toss well to combine. Spread about 1 tbsp guacamole over each lettuce leaf; top each with 1/4 cup chicken mixture to 2 tbsp salsa.

Easy Stir Fry Recipe

Stir-Fried Bok Choy & Lettuce & Shiitake Mushrooms
The lettuce represents growing wealth for the coming year, as the Cantonese word for lettuce is saang choy, which sounds like "increasing fortune"

Servings: 8
Serving Size: 2/3 Cup

Ingredients:

• 1 cup boiling water
• 8 (about 2ozs) dried shitake mushrooms
• 2tbsp low sodium soy sauce
• 1 packet equal sweetner
• 1ts canola oil, divided
• 1 tsp ginger, minced and peeled, optional
• 1/2 cup fat free, low sodium, chicken broth
• 2 cloves garlic, thinly sliced
• 8 heads baby bok choy, halved lenthwise
• 1 head (about 8 cups) romaine lettuce, cut crosswise into 1" pieces

Directions

1. Comibine 1 cup boiling water and shitake mushrooms in a bowl, cover and let stand for 20 minutes. Drain mushrooms in a colander bowl; reserving liquid. Rinse mushrooms. Remove and discard stems, cut into quarters and then set aside.

2. Combine soy sauce and equal sweetner in a small bowl, stirring with a whisk.

3. Heat a small saucepan over medium-high heat. Add 1/2 tsp oil and ginger to pan, saute for 30 seconds. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat and simmer for 20 minutes.

4. Heat a wok or large skillet over high heat. Add remaining 1/2 tsp oil to pan. Add garlic; stir fry 10 seconds. Add bok choy; stir fry 2 minutes or until bok choy begins to soften. Add lettuce; stir fry 2 minutes or until lettuce wilts.  Stir in mushroom mixture and soy sauce mixture; cook for 3 minutes or until bok choy is tender.

*For a meal, add meat of your choice! Scallops go great!*