Here’s the Quick Take recipe I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.
With fresh blackberries ripe and wonderful, here’s a very simple dessert that can be prepared in minutes.

Easy cobbler
2 cups fresh blackberries
1 cup flour
1 cup sugar, divided
1 teaspoon baking powder
1 stick butter, melted
1/2 cup milk
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup hot water
Place blackberries in the bottom of a 9-by-9-inch square pan. Combine flour, 1/2 cup sugar, baking powder, melted butter, milk and vanilla. Pour over fruit. Combine remaining 1/2 cup sugar and water, and pour over flour mixture. Bake in 350-degree oven about 45 minutes. Canned or frozen fruit may be used.

My brother Gary and sister-in-law Dianna visit Nashville often and their favorite restaurant is Amerigo, an Italian Restaurant. I’ve been once and liked it, but they plan trips to Nashville to eat at Amerigo’s. There are two locations, one at 920 West End Avenue, in Nashville, and one at 1656 West Gate Circle in Brentwood, Tenn.
“We usually go to Brentwood because we stay there but we have been known to stop in Nashville to pickup something to take home,” Dianna said.

After their most recent visit they’ve been trying to recreate Chicken Acuto with black bean salsa. It’s flame grilled chicken breasts over black bean salsa.

Last weekend, when Bob and I spent a couple of days with them at a cabin in the Smoky Mountains, Gary grilled chicken breasts and Dianna made the salsa. The dish gets better each time they make it, but they’re stilling trying to perfect it.

On Monday, when I returned to the office, I e-mailed Amerigo’s and Paul Schramkowski, executive chef and partner, responded. The restaurant doesn’t share specific recipes, but here’s what he did tell us. He even photographed the dish for us.

“The recipe includes the following: It is a marinated Chicken breast (marinated in Italian dressing) grilled over hickory wood. It is served on a bed of warm black bean salsa. We top it with a cilantro / lime vinaigrette. We garnish it with garlic butter sautéed green beans and a grilled artichoke. We make the artichokes by trimming the whole artichoke down to the heart while leaving the long stem in tact. They are steamed and marinated in vinaigrette and split in half. We grilled them just before serving. (They are called Roman Style long-stem artichokes, which refers to how they are cut and marinated),” Schramkowski said.

I just found out there’s an Amerigo restaurant in Louisville at 871 S. Hurstbourne Pkwy. So, I’ll be going to Louisville to try the original chicken acuto.

You can reach Amerigo’s at (502) 426-4040 or visit www.amerigo.net.

Jack & Maddy’s, 821 Chevy Chase Place, closed its doors June 17. “It’s very ­disappointing because we really tried,” co-owner Lisa Zwick said.

Thai Orchid makes tasty use of owners’ basil garden

Kat and Suda Veerasethakul, owners of Thai Orchid Café, have a garden full of fresh basil, and the chef, their daughter Toa, is cooking some great dishes using the herb, including basil and chili with ground beef, basil and chili with flank steak, basil fried rice with chicken, and basil noodles with chicken.

“Our sweet basil enhances all these spicy dishes with its aromatic flavor,” Toa Veerasethakul said.

The restaurant, at 1030 South Broadway, will be closed beginning Thursday and will reopen July 28. Toa Veerasethakul is getting married this month to Mike Green. Call (859) 288-2170 or go to www.thaiorchidcafe.net.

Fresh from the farm to Dudley’s
Every Wednesday in July and August, ­Jonathan Gossett, chef at Dudley’s, will prepare menu items with fresh produce and meats from the Lexington Farmers Market. Dudley’s is at 380 South Mill Street. Call (859) 252-1010 or go to www.dudleysrestaurant.com.

Honest Farm Market moves in Midway
Honest Farm Market, 208 Dudley Street in Midway, is moving into the former Depot ­restaurant on Main Street in Midway. The store will open in the new spot at 10 a.m. Thursday. Call (859) 846-4155 or go to www.honestfarm.org.

Wineries compete and win
Kentucky wineries earned gold medals at the Indy International Wine Competition last month in Indianapolis.

Wight-Meyer Vineyard and Winery of ­Shepherdsville won two of the four ­concordance gold medals. The winery was honored in American blush/rosé category for its Kentucky rosé and in white American varietal for its diamond wine.

The other concordance golds went to Equus Run Vineyards of Midway for its cabernet sauvignon and Jean Farris Winery of Lexington for its Tempest wine in the red vinifera blend category.

Chrisman Mill Vineyard in Nicholasville won gold in the red French-American blend category for its Sweet River Bend red, and Jean Farris’ petite syrah also earned a gold medal.

Other medal-winning Kentucky wines are:

• Chrisman Mill, bronze, First Vineyard Reserve (chambourcin) and Ensemble (vidal blanc).
• Jean Farris, silver, viognier.
• River Valley Winery in Carrollton, silver, Mendovina (pure honey wines/meads) and bronze, Bobby’s American Blush ­(American blush/rosé), cabernet sauvignon and ­Cynthiana.
• Shandio Valley Winery in Carrollton, bronze, Bear’s Blush (American blush/rosé) and riesling.
• StoneBrook Winery in Melbourne, silver, Honey (pure honey wines/meads) and bronze, Blackberry (berry), Pomegranate (tropical/citrus) and Estate Reserve (vidal blanc).
• Talon Winery in Lexington, silver, ­cabernet sauvignon and chardonnay, and bronze, Blackberry (berry) and traminette.
• Wight-Meyer, silver, Pine Creek ­Summer (traminette) and Kentucky vignoles, and bronze, Sweet Berry (berry).

A Wild Horse in the vineyard
John Harrod & Kentucky Wild Horse Band will entertain Saturday for Smith-Berry ­Winery’s summer concert series. Dinner will feature hamburgers, brats and grilled chicken breast; Mary’s homemade potato salad, which is featured only once a year; vinaigrette coleslaw; baked beans, and ice cream sandwiches.

The cost is $19.95 in advance, $25 at the door. Dinner is served from 6 to 7 p.m.; the band plays from 6:30 to 9:30 p.m. Call (502) 845-7091 or 1- 888-845-7091. Go to www.smithberrywinery.com for directions.

Farmers market report
This week, Blue Grass Farmers Market will have blueberries, cantaloupe, honeydew, rhubarb, cabbage, cucumbers, eggplant, green onions, onions, greens, green beans, okra, peppers, potatoes, summer squash (yellow, magda, zephyr, patty pan, zucchini) and ­heirloom tomatoes. The market is on Richmond Road in the parking lot of Pedal the Planet Bike Shop and FastSigns. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6 p.m. Tuesday.

In my quest for great barbecue, we visited another one of those out of the way places that only the locals know about.

While in Townsend, Tenn. last weekend, a woodcarver told us the best place to get great pulled pork in the area is at Little River Bar-B-Que. 8308 State Highway 73. Instead of having sauces on the table, the waitress asked if we preferred hot or mild. The meat was perfectly smoked, with a nice crust, not dry, but the sauce was a little too sharp.

High gas prices are keeping people at home this Fourth of July. If you’re planning a party, make an unusual centerpiece by carving a watermelon in the shape of a turtle.
Here’s how to make a watermelon turtle.

Materials needed:
1 oblong watermelon
Knife
Melon baller or other scoop spoon
Channel knife (you can substitute with the top of a standard vegetable peeler)
Dry erase marker
2 Peppercorns, or other eye pieces
Fruit salad
Leaves, plants, or other accents as desired
Toothpicks or other skewers

Instructions:
1. Choose an oblong seedless watermelon for carving.
2. Wash watermelon and pat dry.
3. Cut in half lengthwise.
4. Hollow out both sides, using a melon baller.
5. Carve out block design in the bottom side, using a channel knife.
6. Use a dry erase marker to trace turtle shell, legs, and head on top side of watermelon.
7. Carve shapes with knife, and add designs with channel knife.
8. Add peppercorns to the eye holes to fill.
9. Fill bottom with fruit salad.
10. Attach legs and head to shell, using strong toothpicks or skewers, and put on top of salad. Add accents around base with leaves and plants.

Easy watermelon carving tips

• Have the whole watermelon at room temperature when you carve. The cuts will be easier to make when the watermelon is not cold. You can chill the watermelon in the refrigerator after cutting and before serving.
• Cut a small, thin, flat piece from the bottom of the watermelon before carving. This will make a flat base, making the watermelon more stable when carving.
• Draw the design on the watermelon rind with a fi ne/medium point waterproof marker or a sharp pencil before you cut.
• After you’ve drawn the design on the rind, insert toothpicks in key places to use as guides for your cuts.
• Use a sharp knife with a pointed tip – the sharper the knife, the easier and cleaner the cuts will be. Be careful!
• Consider using a channel knife for certain cuts and to hollow out larger areas.
• For better grip and to help protect your hands, use a fresh, new thick pair of gardening gloves with gripper palms.
• Choose a flat working surface on a solid base.
• For more detailed designs, draw a template first on a sheet of white paper with a marker or pencil.
• When finished, transfer the image to the watermelon surface by taping the paper to the melon and tracing along the design’s lines with a pencil, making the design right on the watermelon surface.
• When attaching cut pieces on the watermelon to make your design, use round toothpicks or skewers. Flat toothpicks will often break due to weight of the piece or the thickness of the rind.

Source: National Watermelon Promotion Board

If you’re planning a picnic for the Fourth of July, here are some safety reminders from The Lexington-Fayette County Health Department.

• Keep hands clean. Wash hands before eating or preparing food, after using the restroom, between handling raw and ready-to-eat items and after handling pets. Wash with hot soapy water and dry with paper towels.
• Clean and sanitize surfaces often. To sanitize surfaces, use a solution of regular household bleach and warm water. Add about 1 tablespoon of bleach to 2 gallons of water for the right concentration. Sanitize by first washing and rinsing the surface and then immerse, spray or swab with the bleach solution.
• Separate – don’t cross-contaminate. Separate raw foods from ready-to-eat foods. Use different cutting boards or wash, rinse and sanitize after contact with raw meat, poultry and seafood. Never use the same plate for holding raw meat and transporting cooked meat.
• Be sure to wash all produce thoroughly before use. Thoroughly clean the outer surface before slicing and keep work surface and utensils clean and sanitized. Handle all cut melons carefully, including cantaloupe and watermelon. Promptly refrigerate sliced melon at 41 degrees Fahrenheit or lower.
• Follow the cooking guidelines listed below for proper meat preparation. Cook food to the proper internal temperature. Always check the internal temperature of cooked foods with a metal-stemmed thermometer and cook another 15 seconds after the thermometer indicates it has reached the proper temperature.

Ground beef 160 degrees Fahrenheit for 15 seconds
Poultry and stuffed meats 165 degrees F for 15 seconds
Pork products 150 degrees F for 15 seconds
Other products 140 degrees F for 15 seconds
Reheating leftovers 165 degrees F for 15 seconds

• Refrigerate leftovers promptly. Leftovers should be cooled and maintained within two hours at 41 degrees Fahrenheit or lower or frozen at zero degrees or lower. When you are unsure how long leftover food has been out of proper serving temperature, a good rule of thumb to follow is “when in doubt, throw it out!”

Here’s the Quick Take recipe I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on ­Kentucky.com at 1 p.m.
Grilled halibut salad

1 tablespoon coarsely ground black pepper
1 tablespoon fresh lemon juice
11/2 teaspoons vegetable oil
4 6-ounce halibut fillets
3/4 teaspoon sea or kosher salt
Cooking spray
Variety of lettuce greens
Salad dressing of choice
Prepare grill to medium-high heat. Combine first 3 ingredients; rub over halibut. Cover and let stand at room temperature 10 minutes. Sprinkle fish with salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side, or until fish flakes easily when tested with a fork. Serve on lettuce greens with your favorite dressing. Makes 4 servings.

It’s time to preserve those wonderful home-grown fruits and vegetables while they’re plentiful. And the best way to do that is by canning.

When you drag those jars from the attic, consider the history of the Mason Jar. This year marks its 150th anniversary. The jar was invented by tinsmith, John L. Mason, who created a machine that could cut threads into lids, which made it practical to manufacture a jar with a reusable, screw-on lid.

Patented on November 30, 1858, the Mason Jar is an eco-friendly, reusable item consumers are using for everything from drinking glasses to flower vases, and some of the older Mason Jars are valuable collectibles. In honor of the Mason Jar’s 150th anniversary, Sweet Leaf Tea, has a new, limited edition blueberry lemonade in a reusable and eco-friendly Mason Jar. The company will also be making peach lemonade available in Mason Jars this summer. If you’re using the Mason Jar to preserve summer’s bounty, here are guidelines for safe canning. For guidelines on safe canning go to www.freshpreserving.com/pages/preserving_guides/5.php

If you think your homemade cakes are the best in town, here’s a contest to prove it.

A Best Cake in Town contest will be held at the Lexington Lions Club Bluegrass Fair on July 10. The categories are plain (pound, angel food); chocolate (iced); favorite (any kind not listed); cake decorated by professional; white layer cake (iced); jam cake (caramel iced), cupcakes (iced), and cake decorated by amateur.

Entries will be accepted from 7 a.m. to 6 p.m. at the Ag Expo Center at Masterson Station Park. Call the Fayette County Extension Office at (859) 257-5582.

Here’s the entry form:

Here’s the Quick Take recipe I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.

Asian burger

1 1/2 pounds ground beef
1/4 cup chopped cilantro
4 cloves garlic, minced
1 tablespoon chopped green onion
1 to 2 teaspoons chopped gingerroot
1 teaspoon kosher salt
4 sesame hamburger buns

Place the ground beef in a bowl, add cilantro, garlic, green onions, gingerroot and salt. Form into 4 patties. Place patties on grill and grill to desired doneness.

Serve burgers on buns with favorite toppings.