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BLUEGRASS FAN FEST 2011

Bluegrass Fan Fest is a three-day indoor bluegrass music experience like no other! Over 60 headline acts on three stages in the comfort of the Nashville Convention Center.

Over 60 headline acts on three stages:

Alison Krauss & Union Station featuring Jerry Douglas
The Grascals
Doyle Lawson & Quicksilver
Blue Highway
Larry Sparks & The Lonesome Ramblers
Peter Rowan
Lonesome River Band
The Isaacs Steep
Canyon Rangers
Jim Lauderdale
Joey + Rory
18 South
The Cleverlys
Josh Williams Band
Larry Cordle & Lonesome Standard Time
Sierra Hull & Highway 111
…and many more!

September 30th - October 2nd at the Nashville Convention Center. For more details call 615-256-3222 or visit www.bluegrassfanfest.org

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Mediterranean Salad

Great for an outdoor summer supper!!

Ingredients:
• 2 cups Israeli couscous
• One roasted chicken pulled from bone & chopped
(in-store roasted chicken is great and makes this dish a no-cook recipe)
• ¼ cup pine nuts
• ¼ cup fresh basil
• 1 cup feta cheese

Mix all ingredients and serve cold or room temperature

Summer Recipe from Solar Insulation

Tomato and Watermelon Salad

Ingredients:
• 5 cups (3/4 inch) seeded watermelon cubes
• 1 1/2 pounds ripe tomatoes, cut into 3/4 inch cubes
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1 small red onion, quartered and thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Feta cheese crumbled (optional)
• Cracked black pepper to taste

Preparation:
1. Combine watermelon and tomatoes in a large bowl: sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
2. Stir in onion, vinegar, and oil (optional feta). Cover and chill 2 hours. Serve chilled.. Sprinkle with cracked black pepper to taste.

Bill Smith, Crook's Corner Cafe & Bar, Chapel Hill, North Carolina, Seasoned in the South: Recipes from Crook's Corner and From Home, Southern Living July 2007

Summer Recipe from The Wine Chap

Pimm's Cup

A great English refreshment. Perfect for anytime but lovely on a hot day.

Ingredients:
• 2 oz Pimm's in a tall glass with ice • Sprig of mint
• Cucumber slice
• Strawberry slice
• Orange / lemon slice
• Any other fruit you like
• Top up with sprite or ginger ale

Summer Recipes From WPLN Staff

Rob & Ann's Blue Cheese Burgers
From Rob Gordon, President and General Manager

We have been working on perfecting the blue cheese burger for a couple of years.

Ingredients

• 1.5 lb ground chuck 80/20 lean to fat ratio
• 6 - 8 oz of low fat blue cheese crumbles (Publix)
• 1/3 cup Dale's Seasoning (either original or low salt)
• 1 tbls of garlic powder
• lots of fresh ground black pepper
• Some shakes of Louisiana pepper sauce
• French style hamburger buns (Publix)

Do not use low fat ground beef, chuck is best. And yes, use low-fat blue cheese crumbles (Publix has them) because they won't melt away during cooking.

Mix everything together thoroughly, make into 1/4 lb patties. pressing your thumb into the middle of each patty before grilling to help them stay flat. Get grill nice and hot, grease the rack, sear first side for 3 -5 minutes, turn and sear second side before turning heat down a bit to finish cooking. Keep the heat fairly high and stay alert because overcooking or slow cooking = bad burgers.

The french style hamburger buns from Publix (haven't seen them anywhere else) are highly recommended. They do not fall apart as you eat them because they are slightly crusty.