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Home Page > Business > Leadership > New World Tapestry

New World Tapestry

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Posted: Jul 21, 2010 |Comments: 0
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The panels

The New World Tapestry, which in its entirety measures 267 ft x 4 ft (81.3 m x 1.2 m), consists of twenty four panels, each of which depicts the narrative of a particular phase in the period between 1583 and 1642.

Each panel measures 11 ft x 4 ft (3.4m x 1.2m).

The figures of the tapestry are rendered in an unmistakably modern, cartoon-like style, but it also follows in the tradition of Tudor and Jacobean canvas work embroidery. The panels are worked in gobelin stitch which entirely covers the ground, and along with pictures of the main scenes of the story, the panels also feature birds, animals, flowers and insects all beautifully worked in bold colours.

“Bristol and the New World”, Aztecs at MexicoLore

The 24 Panels of the New World Tapestry

Years

Narrative

People

Plants

1583

(1)

Expedition to Newfoundland

Humphrey Gilbert, Captain William Winter, Robert Davis, Edward Hayes, Richard Clarke, William Cox, Captain Cade, Thomas Edmondes, Thomas Aldworth, Gilbert Staplehill

Common Mallow, Soapwort, Dandelion, Thrift, Daisy, Jessamine, Bistort, Purple Iris, Cleavers, Heartsease, Yarrow

1584

(2)

First Expedition to Roanoke

Walter Raleigh, Philip Amadas, William Grenville, John Wood, Richard Hakluyt, Henry Greene, William Sanderson, Josias Calmady, John Dee, Thomas Harriot, John Sparke

Foxglove, Plum, Dock, Peach, Corn Marigold, St John’s wort, Pear, Succory, Hollyhock, Cowslip, Tobacco

1585

(3)

Second Expedition to Roanoake

Richard Grenville, Edward Kelley, John White, Thomas Wise, Robert Masters, John Stukley, Christopher Broking, John Arundel, Edward Gorges, Thomas Cavendish, Walter Raleigh

Honeysuckle, Dovesfoot, Saxifrage, Bramble, Melilot, Peppermint, Oxeye daisy, Wild Pink, Mullein, Potato, Hop

1586

(4)

Roanoke Colony and Fort Raleigh

Francis Walsingham, Ralph Lane, John Harris, Francis Drake, Philip Sidney, Richard Grenville, Thomas Ford, Thomas Luddington, George Raymond, Marmaduke Constable, David Williams

Scabious, Parsley, Broad Leaved Dock, Good King Henry, Betony, Weld, Alkanet, Crosswort, Columbine, Hazel, Nonesuch

1587

(5)

Fourth year on Roanoke Island

John White, George Howe, Edward Spicer, Roger Pratt, Edward Stafford, Roger Bayle, John Humphrey, George Maynard, Ananias Dare, Eleanor Dare, Virginia Dare

Bird-foot-trefoil, Burdock, Houseleek, Chervil, Forget-me-not, Bugle, Tutsan, Bladder Campion, Pimpernel, Strawberry, Thyme

1588- 1590

(6)

End of the Roanoke Colony

Richard Grenville, William Winter, John Hawkins, Francis Drake, Anthony Cage, George More, Martin Frobisher, Robert Hughes, Lord Howard of Effingham, Christopher Cooper, Thomas Stevens

Basil, Briar Rose, Bay, Periwinkle, Feverfew, Tansy, Willow Herb, Elder, Borage, Alexanders, Comfrey

1595- 1596

(7)

Expedition to the Guyanas

Walter Raleigh, Lawrence Kemys, Anthony Ashley, John Donne, Thomas Howard, John Hartington, Robert Devereux, Francis Vere, Charles Howard, George Carew, Thomas Bodley

Globe Thistle, Stitchwort, Orpine, Water lily, Black Poplar, Wormwood, Winter savory, Dill, Bell heather, Flax, Sneezewort

1602- 1603

(8)

Expedition to Cape Cod

Bartholomew Gosnold, Gabriel Archer, William Strete, John Brereton, John Popham, John Hele, William Parker, Bartholomew Gilbert, Thomas Walker, Edward Hayes, Walter Raleigh

Red Valerian, Squill, Toadflax, Plymouth Thistle, Archangel, Vervain, Hedge mustard, Lily of the Valley, Self heal, Buttercup, Majoram

1605

(9)

Expedition to Maine

George Waymouth, Henry Wriothesley, Walter Mathew, Wiliam Rosecarrock, Ferdinando Gorges, John Popham, Robert Martin, Thomas Arundell, Richard Aldworth, Thomas Smythe, James Rosier

White Rose, Violet, Groundsel, Rest Harrow, Knapweed, Lady Bedstraw, Bluebell, Fennel, Clowns Ringwort, Lady Mantle, Tare

1606

(10)

Plymouth Company and London Company

John Popham, William Parker, George Popham, Raleigh Gilbert, Thomas Hanham, John Maddock, John Dodderidge, William Waad, James Bagg, Henry Challons, Martin Pring

Cotton Lavender, Lemon balm, Bittersweet, Willow Tree, Celandine, Meadowsweet, Red Campion, Bugloss, Woad, Thistle, Fumitory

1607

(11)

Jamestown Settlement

Christopher Newport, Bartholomew Gosnold, Henry Montagu, Robert Cecil, John Smith, Chief Powhatan, George Percy, John Ratcliffe, Walter Cope, Edward Maria Wingfield, Robert Killigrew

Lady Smock, Furze, Poppy, Privet, Primrose, Pink Rose, Bindweed, Pellitory, Cornflower, Rue, Plantain

1607- 1608

(12)

Expedition to Maine, Popham Colony (Sagadahoc)

Francis Popham, William Parker, Matthew Sutcliffe, Richard Champernoune, Thomas Horner, Edward Rodgers, John Mallet, Raleigh Gilbert, George Popham, Roger Warre, Abraham Jennings

Ground Ivy, Ragwort, Great Willowherb, Agrimony, Teasel, Rocket, Germander, Oak, Dovesfoot, Ribwort, Sage

1609- 1610

(13)

Bermuda claimed after Sea Venture shipwreck

Thomas Campbell, William Godolphin, William Shakespeare, William Strachey, Thomas Gates, William Craven, George Somers, Matthew Somers, Henry Wriothesley, Richard Frobisher, Robert Aldworth

Yellow Iris, Orach, Rose, Hawkweed, Wood Sorrel, Water mint, Yellow Poppy, Gentian, Biting Stonecrop, Solomon Seal, Goldenrod

1613- 1614

(14)

Jamestown Settlement grows

Samuel Argall, Pocahontas, John Rolfe, Thomas Dale, Thomas Smythe, John Borlase, Prince Charles, John Scobie, Richard Buck, Thomas Hayes, Thomas Savage, John Smith

Spurge, Horehound, Tormentil, Love in a Mist, Sloe, Eyebright, Red Clover, Oxlip, Marshmallow, Garlic, Sow Thistle

1616

(15)

John Rolfe brings Pocahontas to England

Michael Drayton, John Rolfe, John Smith, Thomas West, William Shakespeare, John Leman, Edward Lawrence, Thomas Dale, John King, George Yeardley, Ben Jonson

Clary, Rhubarb, Great Burnet, Mercury, Scurvy-grass, Sea holly, Wallflower, Purple loosestrife, Water Ragwort, Figwort, Lime Tree

1617- 1618

(16)

Failure of Raleigh Expedition to the Guyanas

Roger North (Oyapoc), Robert Trelawney, Henry Rolfe, Lewis Stukley, Henry Montagu, Robert Tounson, Samuel Argall, Nicholas Frankwell, Walter Raleigh, John Bingley, Edward Coke

Tamarisk, Nepeta, Tarragon, Hellebore, Sweet William, Cherry, Prince of Wales Feathers, Holly Tree, Gooseberry, Mouse Ear, Mulberry

1619

(17)

House of Burgesses, Slaves and Bartered Brides

George Yeardley, William Paget, Henry and Thomas Lyle, William Cavendish, William Herbert, John Mason, Edward Seymour, William Cockayne, Robert Spencer, William Tucker, Edwin Sandys

Chickweed, Wortleberry, Service Tree, Cocks Head, Woodrush, Opium poppy, Avens, Onion, Yam, Beech, Orchis

1620

(18)

Mayflower Compact

John Robinson, Edward Winslow, William Brewster, Henry Wallis, Ferdinando Gorges, William Bradford, Gerryt Lanaertz, Edward Richards, John Plumleigh, Thomas Fownes, John Carver

Speedwell, Chamomile, Mayflower, Valerian, Rosemary, Lavender, Nettle, Herb Robert, Wild Arum, Ivy, Spearmint

1621- 1623

(19)

Indian Raids, beginning of New Hampshire

David Thompson, Leonard Pomeroy, John Mason, Thomas Hobson, Robert Rich, Abraham Colmer, Edward Hilton, Robert Gorges, Alexander Shapleigh, Myles Standish, Thomas Weston

Indian Corn, Crab Apple, Barberry, French Lungwort, White clover, Barren Strawberry, Lungwort, Runner bean, Currant, Horse Chestnut, Lilac

1624- 1630

(20)

Massachusetts Bay Colony, Dorchester Company

John White, John Warham, John Wolstenholm, Roger Conant, Thomas Morton, Edward Rossiter, Thomas Holcombe, Roger Clap, Jonathan Gillett, John Endecott, James Gould

Rocket, Snowdrop, Pasque flower, Garlic Mustard, Hyssop, Wolf Bane, Cranesbill, Dead Nettle, Elm, Leopard’s bane, Fritillary

1630

(21)

Massachusetts Bay Colony, John Winthrop

Adam Winthrop, William Laud, Richard Saltonstall, Hugh Peter, Matthew Craddock, Isaac Johnson, John Winthrop, Emmanuel Downing, William Coddington, William Pynchon, John Underhill

Loosestrife, Musk Mallow, Hounds-Tongue, White Bryony, Hairless Catmint, Spindle, Organy, Jacob Ladder, American Winter Cress, Brooklime, Campion

1628- 1634

(22)

Calvert family and the Province of Maryland

George Calvert, Cecil Calvert, Leonard Calvert, Richard Blount, Thomas Dorrell, Thomas Cornwallis, Richard Gerard, Jerome Hawley, Henrietta Maria, Edward Winter, Jerome Weston, Nicholas Ferfax

Dyer Greenweed, Quince, Scarlet Pimpernel, Nettleleaved Bellflower, Sea Beet, Asparagus, Sand Spurrey, Meadow Clary, Marsh Marigold, Monkshood, Sweet Cicely

1635- 1641

(23)

New England, Harvard College and Taunton

Nicholas Frost, Anne Hutchinson, John Eliot, Nathaniel Eaton, Henry Dunster, Thomas Gorges, Roger Williams, Drapers Company, John Harvard, Elizabeth Pole

Pennyroyal, Scabwort, Astrantia, Vetch, Wayfaring Tree, Dark Mullein, Centaury, Green Alkanet, Saxifrage, Corn Cockle, Sweet Woodruff

1642

(24)

Great gardeners and herbalists. English Civil War begins

William Turner, Edward Seymour, Henry Lyte, Robert Cecil, Thomas Johnson, Nicholas Culpeper, John Gerard, John Tradescant the elder, John Parkinson, Henry Danvers, John Tradescant the younger

Simpson, Fleabane, Pot Marigold, Scots Rose, Stag Horn Sumach, Larkspur, Navelwort, Wild Candytuft, Spiderwort, Charlock, Aster

The creation of the tapestry

The designer was Tom Mor, who also designed the Plymouth Tapestry at Prysten House, Plymouth, the Adventurers for Virginia (London) Tapestry, and was the consultant on the Jersey Liberation Tapestry (St Helier, Channel Islands) and the Plympton Tapestry (Plympton, Devon). The panel was researched by Tom Mor, Tom Maddock, Paul Presswell and Freda Simpson. Chief tapissiers were Joan Roncarelli and Rene Harvey. A New World Tapestry Website has been developed as of December 2008 and will soon include 120 pages, showing all complete panels.

Research for the New World Tapestry twenty four panels began in 1980. Tom Mor was joined by Tom Maddock, a retired friend from Ivybridge. Over the months they travelled hundreds of miles together, researching the two hundred sixty four people who would be named on the tapestry. Heraldic expert Paul Presswell of Buckfastleigh identified all the Coats of Arms of the people, colleges and companies involved. The result has been the creation alongside the tapestry of a library of files on each person and a collection of reference books of great use to researchers, scholars and teachers.

Two hundred sixty four armorial shields run along the top and bottom tapestry borders throughout its length, alternating with illustrations of the same number of flowers of herbs, medicinal plants, trees and shrubs. The latter are shown because the colonists took ointments and cure-alls with them on their voyages and plant hunters returned with such things as the potato and tobacco.

All the flowers and florets depicted were drawn from nature by Tom Mor, who studied them under a watchmaker glass. He was helped from the very early days by Freda Simpson of Plymouth, who was passionately interested in herbs and old herbal remedies. She identified and gave him over 230 flower specimens in the years that Mor lived with his wife and family in Plymouth. Later they moved to Cambridge were he was able to complete the set of 264 drawings with the help of Clive King and Caroline Lawes of the Cambridge University Botanic Garden, Lady Jane Renfrew of Lucy Cavendish College and Alison Davies, Monica Stokes and Edna Norman.

The stitchers

Tom Mor could not have seen his canvasses brought to life without the help of his friends and the expertise of the dedicated tapissiers. When the very first stitch was made in the New World Tapestry in 1980, the team working in Prysten House numbered 20. By the time the last stitch was made in March 2000, the number of tapissiers had increased to 256 with the addition of another eight centres. In Devon there was a second in Plymouth at HMS Drake (the Royal Navy panel), Ivybridge, Chillington, Exeter, Bideford, Totnes and Tiverton Castle. Dorset Tapestry centre was in the Guildhall at Lyme Regis and it was there that the Great Gardeners and Herbalists panel was stitched.

The first Oblique Gobelin stitch was made on 26 September 1980 in Prysten House in Plymouth, by U.S. Ambassador the Hon. Kingman Brewster. The coat of arms of His Excellency’s ancestor, Pilgrim leader William Brewster, appears on the 1620 Mayflower Panel.

The last Oblique Gobelin stitch was made by HRH Prince Charles on 3 March 2000 in the Orchard Room of his home at Highgrove House in Gloucestershire. Most fittingly, with his interest in history and a keen gardener himself, the Prince put his golden wool stitch in the date of the 1642 Great Gardeners and Herbalists Panel.

Stitches have also been added by HM the Queen, HM the Queen Mother, HRH Prince Philip, HRH the Princess Royal and HRH the Duchess of Gloucester.

The Library

The New World Tapestry Library material includes histories of the years 1583-1642, much of it original research, files on the two hundred sixty four people named on the tapestry, plus heraldic information on over three hundred individuals, companies, towns, counties and universities.

Supporters

Supporters of the New World Tapestry include the Adventurers for Virginia patrons of the New World Tapestry and Library. Their names are inscribed for posterity in the Adventurers for Virginia Record Book. Supporters who join the Adventurers for Virginia may also:

In London, celebrate the Adventurers for Virginia Day every 10 April to commemorate the granting of Royal Charters by James II of England to the London Company and the Plymouth Adventurers (Plymouth Company) in 1606 to establish colonies in Virginia

Help fund the production of the book, The Jamestown, Sagadahoc and Bermuda Story, for schools and researchers.

Help fund the production of the Yeardley/Flowerdew Brasses for presentation in England and America.

Help make grants to the British Empire and Commonwealth Museum at Temple Meads in Bristol to create the permanent exhibition of the New World Tapestry, expand and enhance the New World Tapestry Library and help the development of three-way educational research between England, the Americas and Bermuda.

Receive a tie showing the Adventurers badge plus a lifetime pass to view the tapestry at the museum in Bristol.

References

^ Caron Parsons (27 September 2004). “Art and Exhibitions: Setting sail for a pow-wow”. BBC News. http://www.bbc.co.uk/bristol/content/articles/2004/09/27/powwow_event_feature.shtml. “Helping to illustrate the story is the New World Tapestry; which, created in the West Country, is a detailed record of the early colonial period and the largest such embroidery in the world.”

^ a b “World’s biggest tapestry on move”. BBC News. 5 October 2003. http://news.bbc.co.uk/2/hi/uk_news/england/bristol/somerset/3165712.stm. “The 267-feet-long New World Tapestry, which depicts the colonisation of the Americas between 1583 and 1642, has been on display at Coldharbour Mill in Devon for 10 years. Now the 39 million stitch tapestry, which was 23 years in the making, is to have a new home at the British Empire and Commonwealth Museum in Bristol.”

^ “New World Anniversary Tapestry in Bristol, July 2006″. VisitBritain Press Centre. http://www.visitbritain.com/corporate/presscentre/presscentrebritain/britaincalling/July2006/Attractions/newworld.aspx. “More than 260 adventurers are named in total and their coats-of-arms displayed, along with a similar number of herbs, medicinal plants, trees and shrubs used by the early settlers. There are several humorous touches in the manner of ancient tapestries and almost 39 million stitches, including one made by Prince Charles.”

^ Photograph of 1617-1618 panel. “Bristol and the New World”. Aztecs at MexicoLore. http://www.mexicolore.co.uk/index.php?one=azt&two=aaa&id=274&typ=reg.

^ “Prysten House: Frommer’s Review”. Frommer’s. http://www.frommers.com/destinations/plymouth/A25436.html.

^ “Ceremonies in London mark 400th anniversary of Virginia Charter”. Richmond Times-Dispatch. History News Network. 10 April 2006. http://hnn.us/roundup/entries/23820.html. “The Adventurers for Virginia group, based in southwest England, displayed pieces of its New World Tapestry, which depicts the lineage of the families who traveled to settle the colony as well as other well-known aspects of history.”

^ a b c d “City marks 400th anniversary of England’s American adventure”. City of London media centre. 4 April 2006. http://www.cityoflondon.gov.uk/Corporation/media_centre/files2006/54_06.htm. “Today Adventurers for Virginia are also backers of England ayeux Tapestry, The New World Tapestry, which, together with its Library, is a unique source of Anglo-American historical reference and an important international teaching tool. Designed by Tom Mor in 1978 and stitched by 256 volunteer Westcountry tapissiers, the massive work was completed in 2000 with a stitch made by Prince Charles.”

^ www.newworldtapestry.co.uk

^ “Cash appeal for tapestry casing”. BBC News. 13 May 2002. http://news.bbc.co.uk/2/hi/uk_news/england/1984302.stm. “Mr Mor has created a fund-raising group called Adventurers for Virginia, which will work on both sides of the Atlantic. The group takes it name from a tapestry panel, specially created for the fund-raising drive, which was made by a group of volunteers in Lyme Regis, Dorset. The panel is dedicated to the work of 18 London livery companies that, in 1620, gave money to support settlements in Virginia.”

^ “Artifacts collection: Excavations have uncovered over 200,000 artifacts.”. Website of the Flowerdew Hundred (Virginia historic landmark on the James River) Foundation. http://www.flowerdew.org/Artifacts.html.

External links

New World Tapestry Website

v d e

Embroidery

Styles

Assisi Bargello Berlin work Blackwork Broderie Anglaise Broderie perse Candlewicking Canvas work Counted-thread Crewel Cross-stitch Cutwork Darning Drawn thread work Free embroidery Goldwork Hardanger Machine Needlepoint Quillwork Smocking Sprang Stumpwork Surface Suzani Trianglepoint Whitework

Stitches

Backstitch Blanket Brick Buttonhole Chain stitch Couching and laid work Cross stitches Embroidery stitch Featherstitch Holbein Parisian Peyote Running Satin stitch Sashiko Shisha Straight stitch Tent stitch

Tools

and materials

Aida cloth Embroidery hoop Embroidery thread Evenweave Perforated paper Plainweave Plastic canvas Sampler Slip Yarn

Regional

and historical

Art needlework Bunka shishu Brazilian Chikan Chinese English Indian Jacobean Kaitag Kantha Kasuti Korean Mountmellick Persian Opus Anglicanum Suzhou Ukrainian Vietnamese Zardozi

Embroideries

Apocalypse Tapestry Bayeux Tapestry Bradford carpet Hastings Embroidery Hestia tapestry Margaret Laton’s jacket New World Tapestry Overlord embroidery Quaker Tapestry

Designers

and embroiderers

Leon Conrad Kaffe Fassett Juanita Growing Thunder Fogarty Marilyn Leavitt-Imblum Ann Macbeth May Morris Charles Germain de Saint Aubin Mary Elizabeth Turner Teresa Wentzler Erica Wilson Lily Yeats

Organizations

and museums

Embroiderers’ Guild (UK) Embroiderer’s Guild of America Embroidery Software Protection Coalition Royal School of Needlework Chung Young Yang Embroidery Museum Han Sang Soo Embroidery Museum

Related

Applique Crochet Knitting Lace Needlework Quilting

Categories: Tapestries | Embroidery | Culture of the Americas | Arts in the United Kingdom

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HOME COOKING: Hard Rock Cafe Recipes You Can Cook At Home – Rock Your World Chicken Quesadillas – prepare a delicious meal to impress family, friends

Tue, 27 Jul 2010 20:26:33 +0000

With its classic Rock & Roll theme and great chef-prepared meals, the HARD ROCK CAFE is a fantastic place to eat.

Back in the 70’s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal “Layla” – liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.

The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.

So Clapton got to be friends with the American duo and asked them to save him a regular table – put up a brass plaque or something. And the young proprietors said, “Why don’t we put up your guitar?” They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.

No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: “Mine’s as good as his. Love, Pete.”

The young proprietors put it on the wall. After that, the guitars never stopped coming.

The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.

Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here is Hard Rock Cafe’s most popular meal of all – BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT…

–Hard Rock Cafe Baked Potato Soup–

8 slices bacon

1 cup Diced yellow onions

2/3 cup Flour

6 cups Hotchicken stock

4 cups Diced — peeled baked Potatoes

2 cups Heavy cream

1/4 cup Chopped parsley

1 1/2 teaspoon Granulated garlic

1 1/2 teaspoon Dried basil

1 1/2 teaspoon Salt

1 1/2 teaspoon Red pepper sauce

1 1/2 teaspoon Coarse black pepper

1 cup Grated Cheddar cheese

1/4 cup Diced green onions — white Part only

Additional chopped bacon –

Grated cheese and Chopped parsley for Garnish

Fry bacon until crisp. Chop bacon and reserve drippings.

Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.

Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.

Heat until cheese melts smoothly.

Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

–Rock Your World Chicken Quesadillas–

4 flour tortillas

1 grilled chicken breast

barbecue sauce

crushed pineapple

bacon bits

colby-jack cheese

cooking oil spray

Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.

Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don’t be too generous with the sauce or it will seep out of the quesadilla.

Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.

When done, cut into wedges and serve with added BBQ sauce if you like to dip.

–Hard Rock Cafe Orange Freeze–

2 cups orange sherbet

1 cup freshly squeezed orange juice

1/4 cup milk

1 sprig fresh mint (for garnish)

In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.

You may have to stop the blender and stir the mixture up a bit to help it combine.

Pour into a tall, chilled glass and place a sprig of fresh mint on top.

Serve immediately, either to drink or as a dessert.

Or try…

–Hard Rock Cafe BBQ Beans–

2 15-ounce cans pinto beans (with liquid)

2 tablespoons water

2 teaspoons cornstarch

1/2 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

2 tablespoons diced onion

1 teaspoon prepared mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/2 cup shredded pork or chopped bacon

Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.

Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.

After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

–Hard Rock Cafe Grilled Vegetable Sandwich–

6 Tbl Mayonnaise

1/2 ts Fresh Parsley — Chopped

Dried Oregano

Salt to taste

1 Red Bell Pepper

1 sm Zucchini

1 Yellow Summer Squash

1/4 Eggplant

1/4 c Olive Oil

2 Sourdough French Roll

1 TB Parmesan Cheese — Grated

8 Onion Ring Slices

4 slices Tomato

2 Pieces Red Leaf Lettuce

Preheat the barbecue or stovetop grill.

To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you’re ready to make the sandwich.

Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.

Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.

Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.

Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.

Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.

Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

Other Popular items on the Hard Rock Cafe Menu:

Hard Rock Cheeseburger or Bacon Cheeseburger : Served with Seasoned Fries.

Honey Mustard Grilled Chicken Sandwich: Topped with bacon, lettuce, tomato & Jack cheese. Served with Seasoned Fries & Coleslaw.

Hard Rock Cafe Veggie Burger: Served with a Side Salad.

Hickory Bar-B-Que Chicken: Served with Seasoned Fries, Coleslaw & Ranch Beans.

Entrée House Salad: Fresh mixed greens with shredded cheese, seasoned bacon bits, dried cranberries and in-house made garlic croutons. Served with choice of dressing.

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef

Hot Dog Eating Contest Joey Chestnut Wins 2009 Hotdog Eating Competition Sets New World Record!

Wed, 14 Jul 2010 20:24:41 +0000

Joey Chestnut wins his 3rd straight Nathan’s Hotdog eating contest and beats the previous world record by 9 Hotdogs!!!! Joey Chestnut keeps the yellow mustard belt in the USA by beating his arch rival. Kobayashi. He ate 68 dogs!!!

The different types of salmon from around the world and how smoked salmon is prepared

Thu, 17 Dec 2009 08:22:43 +0000

Smoked salmon, long considered a popular favorite for its delicate flavor and compatibility with many other types of cuisine is often the preferred choice among the many smoked food options on the market today. Found in most gourmet sections of general supermarkets and at finer food markets where smoked foods have featured aisles, smoked salmon is reliably available. As smoked salmon is considered a delicacy to most, it is used often during the holiday season and is given in boxed gift sets. Many of these smoked salmon gift boxes come with specialty items including gourmet crackers and spreads of specialty mustards and cheeses to accompany the taste of the salmon. Some of the pricier gifts sets can also contain bottles of specialty wines or sparkling ciders, meant to compliment the flavors of the smoked salmon. Most smoked salmon purchased in America hails from the Atlantic. This gives rise to the name “Atlantic Salmon” which is the most commonly sold in American stores today. While salmon used in smoking is most notably supplied from the Norwegian salmon farming markets, fresh caught salmon is also used and harvested yearly per season from Chili or Canada’s east coast region. Norwegian salmon is considered of better quality than the generally caught salmon which is commonly more available in the American market. Norwegian salmon is farmed using certain feeding and breeding techniques which are said to enhance the flavor and tenderness of the finished smoked salmon product. The island of Ireland is surrounded by the Atlantic Ocean. Its clean unspoiled waters is the habitat of a vast variety of fish, shellfish and crustaceans and It is the ideal environment for a premium salmon. While most smoked foods are generally prepared using prolonged, high heat generated flavoring techniques, smoking salmon can be done either of two ways including hot smoking or cold smoking the fish. In hot smoking, the fish is prepared over heated and slow burning embers, which slowly removes moisture from the meat. Some who have a preference for a dryer salmon with a firmer texture might choose this method of smoked salmon preparation. Cold or cool smoking of the salmon, suggests using a smoking method where the smoke room temperature stays between 68 and 90 degrees Fahrenheit. Cold smoking produces a decidedly tender salmon meat with a lighter and sweeter smoked flavor. Smoked salmon can be enjoyed in a variety of ways thus making it a marvelous and often preferred dish for parties and event menus. As a spread, salmon can be mixed with cream cheese, diced chives and olives and served chilled for use with dark breads or toasted croutons. Smoked salmon makes a delightful addition to salads as well. With mixed greens such as spinach, kale and red cabbage, the delicate flavor of smoked salmon blends well to create a light and tasty dish. Traditionally, smoked salmon is served thinly sliced for use on bagels with a side of cream cheese spread. But can also be served as a main menu item when warmed and served with a side of wild rice and gently seasoned baby carrots. Whether serving smoked salmon with other smoked foods, as a finger food or canapé at parties or as a main dish with complimentary sides, the lovely, light and smoky flavor of this marvelous fish makes smoked salmon one of the finest choices for any menu need.

Found in most gourmet sections of general supermarkets and at finer food markets where smoked foods have featured aisles, smoked salmon is reliably available. As smoked salmon is considered a delicacy to most, it is used often during the holiday season and is given in boxed gift sets. Many of these smoked salmon gift boxes come with specialty items including gourmet crackers and spreads of specialty mustards and cheeses to accompany the taste of the salmon. Some of the pricier gifts sets can also contain bottles of specialty wines or sparkling ciders, meant to compliment the flavors of the smoked salmon.

Most smoked salmon purchased in America hails from the Atlantic. This gives rise to the name “Atlantic Salmon” which is the most commonly sold in American stores today. While salmon used in smoking is most notably supplied from the Norwegian salmon farming markets, fresh caught salmon is also used and harvested yearly per season from Chili or Canada’s east coast region. Norwegian salmon is considered of better quality than the generally caught salmon which is commonly more available in the American market. Norwegian salmon is farmed using certain feeding and breeding techniques which are said to enhance the flavor and tenderness of the finished smoked salmon product. The island of Ireland is surrounded by the Atlantic Ocean. Its clean unspoiled waters is the habitat of a vast variety of fish, shellfish and crustaceans and It is the ideal environment for a premium salmon.

While most smoked foods are generally prepared using prolonged, high heat generated flavoring techniques, smoking salmon can be done either of two ways including hot smoking or cold smoking the fish. In hot smoking, the fish is prepared over heated and slow burning embers, which slowly removes moisture from the meat. Some who have a preference for a dryer salmon with a firmer texture might choose this method of smoked salmon preparation. Cold or cool smoking of the salmon, suggests using a smoking method where the smoke room temperature stays between 68 and 90 degrees Fahrenheit. Cold smoking produces a decidedly tender salmon meat with a lighter and sweeter smoked flavor.

Smoked salmon can be enjoyed in a variety of ways thus making it a marvelous and often preferred dish for parties and event menus. As a spread, salmon can be mixed with cream cheese, diced chives and olives and served chilled for use with dark breads or toasted croutons. Smoked salmon makes a delightful addition to salads as well. With mixed greens such as spinach, kale and red cabbage, the delicate flavor of smoked salmon blends well to create a light and tasty dish. Traditionally, smoked salmon is served thinly sliced for use on bagels with a side of cream cheese spread. But can also be served as a main menu item when warmed and served with a side of wild rice and gently seasoned baby carrots.

Whether serving smoked salmon with other smoked foods, as a finger food or canapé at parties or as a main dish with complimentary sides, the lovely, light and smoky flavor of this marvelous fish makes smoked salmon one of the finest choices for any menu need.

Off the west of Ireland is a location suited to Organic”>http://www.mcconnellsgsf.ie/category.php?intCategoryID=8″>Organic salmon rearing. It is rugged and is recognised as one of the most exposed areas in Europe and the salmon are able to swim in the strong sea currents and shoal naturally. Smoked”>http://www.mcconnellsgsf.ie/category.php?intCategoryID=1″>Smoked salmon can be enjoyed in a variety of ways thus making it a marvelous and often preferred dish for parties and event menus.

A Look at the Different Types of White Mustard Used in the World

Wed, 18 Nov 2009 20:41:48 +0000

White mustard considered to be originated around the Mediterranean region is now available worldwide. Today it can be found in central, eastern and northern Europe and also in China. It belongs to the plant family of Brassicaceae. It is mostly grown as a green manure or as a fodder crop and it is available through out the year. Its seeds are between 1 to 2mm in diameter and round in shape. Though called white, the seeds color varies from light brown to yellow. It contains around 35% of fatty oil, 28% of proteins and 2.5 % of sinalbin. Sinalbin is the cause of the mustards pungent smell.

Vinegar and wine is must for mustard. Vinegar is used for controlling the pungency whereas wine is added to enhance the taste of the mustard. Its property of non-hydrolysis in acidic environment makes it ideal for using it as mustard pastes. The seed pod of the plant has large number of seeds. These seeds need to be plucked before they completely mature. It can be used either as whole or by crushing the seeds. If one wants to use it for pickling then one need to use it as whole otherwise the seeds need to be crushed. . Tarragon, honey, spices and other ingredients are quite frequently added to improve the flavor of the mustard. These varieties of mustard are used in meat and in sauces in Europe and America. The emulgators present in the mustard protects the sauces from getting spoiled. These emulgators does not only provide protection but it also increases the taste of the food.

The way of producing mustard differs form place to place. Some countries prefer the traditional approach whereas others have adopted the modern methods. In Britain the mustard is produced mostly by the traditional Colman method, a method devised by Jeremiah Colman 200 years ago. White mustard and wheat flour is mixed with black mustard and sold in the market as dry powder. Water is mixed before using the powder in order to get the mustard flavor. No other ingredient is mixed with the powder. So, the taste is completely original which is pungent in nature.

Germans prepare the mustard pastes in rather traditional manner. The white mustard seeds are mixed with herbs and honey to prepare sweet mustard in Bavaria. This variety is not only sweet but also very tasty. Germans use it extensively with white sausages. Düsseldorf is called the mustard capital of Germany. Here black mustard is used, which has pungent taste. A variety of mustards are prepared using white mustard seeds which are very popular in the country.

The French uses traditional mustard pastes and also non-traditional mustard preparation. The white mustard’s seed coat’s are removed and is mixed with variety of ingredients like herbs, spices, sugar and vinegar. The mustard produced by this method is called Bordeaux. Nowadays wine and champagne are used to produce different varities of mustards. The french also produces Dijon mustard using black mustard seeds. It is used mostly in meats; it is sour, salty and pungent in nature.

Muna wa Wanjiru Has Been Researching and Reporting on Mustard for Years. For More Information on White Mustard, Visit His Site at White Mustard

Why Mustard Recipe Have Become Very Popular All Over the World

Thu, 29 Oct 2009 20:22:44 +0000

Mustards today are being extensively used in the preparation of different recipes. Infact mustard recipes have become very popular all over the world. This popularity is not a present day phenomenon but since prehistoric times mustard has been popular. Enamored by its tantalizing flavour and its medicinal properties people since ages have been using mustard. Infact it is said that mustards medicinal properties were discovered earlier and its culinary properties have been discovered only recently. Whatever the history might say but today unarguably mustard has established itself as an important ingredient in the preparation of recipes. Mustard recipes both vegetarian as well as non-vegetarians can be cooked easily at home and can be enjoyed at many restaurants. Mustards can be used with sandwiches, with salads, with finger chips, with hot dogs, with meats and so on. Infact just think of a dish and you will find that mustard can become an ingredient to it.

Mustards can be used for the preparation of recipes in different ways. There are recipes from prepared mustards, recipes from mustard seeds and recipes from dry mustard and homemade mustard. The mustard seeds used for preparing recipes can either be partially crushed or ground or it can also be used as a whole. Some of the mustard recipes are Chicken Wi, Chicken Meatball Chili Soupngs, Crawfish Stuffed Artichokes Pacifica, Barbecued Jerky, French Onion Sou, Pork Loin Steaks with Mushroom Stroganoff Saucep Gratinee (Soupe a L’Oignon Gratinee), Rhubarb Chutney, Warm Potato Salad with Beer Dressing,Curried, Tuna SpooksAcorn Squash and there are hundreds of other recipes prepared from mustard. The only thing to keep in mind while preparing these recipes is that proper amount of water, vinegar and other ingredients should be added and the preparation should be kept at a particular temperature. This will ensure great flavour and great color of the recipe.

People often commit few blunders while preparing mustard recipes from liquid mustard because of which the original taste gets lost. Mustard powder needs to be properly mixed with requisite amount of water and vinegar at appropriate temperature preferably the room temperature. Paste should be properly prepared so that the heat and flavour develops adequately. Addition of salt or vinegar is very much essentially as it helps in restoring the developed flavour and also helps in preventing the paste from getting spoiled. Air should be removed from the mixture as it may spoil the mustard paste and can also change the color of the paste. Infact the flavour may also get lost due to extra air; this is why extra vinegar is added as it reduces the chances of mustard paste losing its flavour. Once the paste is prepared it is essential that it should be properly kept in a container, fully covered for about 2-4 weeks. This will enhance the color and taste of the mustard to a great extent. Whereas the above procedure is true for making any recipes using liquid mustard but there might be slight variation in preparing some dishes such as hot dog using liquid mustard. Mustard recipes are really great; it has enchanted the food lovers which no other recipe has done till date.

Muna wa Wanjiru Has Been Researching and Reporting on Mustard for Years. For More Information on Mustard Recipe, Visit His Site at Mustard Recipe