Bounty "Bring It" Dinner Event with chef Michael Symon

Last week I was invited to attend the Bounty "Bring It" Dinner Event with Chef Michael Symon in NYC. I learned some really great cooking tips, how to make some delicious new recipes, and I was able to see firsthand how Bounty's improved trap & lock technology "locks in messes" with just one sheet!! I was very excited to try all of the recipes that Michael demonstrated so I ended up preparing them for my family's Easter dinner...with, of course, the  Bounty on hand for help with the prep and clean up!

Chef Michael Symon

Chef Michael Symon Bounty "Bring It" Dinner Event

 " In the kitchen you can't be afraid to get a little messy, so this opportunity with Bounty seemed like a natural fit"said Symon. "Just as Bounty has upgraded its paper towel, I've shared my tips and tricks on how to "upgrade" traditional family meals to get the most out of every meal." As a busy Mom of  four children I sure needed the help in "upgrading" as I find myself cooking the same things over and over again. Cooking dinner each evening has become something I dread..especially when it comes to the clean up. Bounty makes this part easy since you can use these improved  paper towels to clean up all kinds of messes.." from mud puddles in the foyer, to art projects at the dining room table, to spaghetti sauce on kitchen counter tops!" Check out this link to see how Bounty cleans with two times fewer sheets than the bargain brand!

Yes, that's me ( behind all the hair) getting some tips while prepping

We learned how to make Zucchini Fritters ( recipe below), and Pork Milanese. When Chef Symon removed the pork from the pan and placed it on the paper towel to drain I was surprised to see how much of the oil just one sheet of Bounty soaked up!! The Milanese is such an easy go to recipe and can be made with either pork or chicken. I did both of them and the Zucchini Fritters for our Easter meal this past weekend and everyone loved it. Simple and delicious this is a perfect weeknight recipe! And don't forget the Bounty...this Mom's new best friend! Cooking and cleaning up was so much easier for me. Bounty knows how important great value and performance is to families and it shows. Their Trap & Lock technology helps the sheets soak up big messes and lock them in. Bounty was really thinking of busy Moms with this technology...big messes are cleaned up with less paper towels needed!! A time and money saver!

Look at what just one sheet of Bounty can do!

Argula Mix for Milanese. I made this! 

The finished result - Pork Milanese from the Bounty "Bring It" Dinner Event

Crispy Gnocci with Morels and Spring Peas.  This dish was served with the dinner Chef Symon prepared
and I made this with our Easter Dinner . YUM!

Here are some of the tips I learned from the Event:
1. If you are making food from scratch don't worry about salt. Unlike with processed foods when you are cooking with natural ingredients it's ok to salt as you'd like( kosher salt, sea salt) since you know exactly how much you are putting in.
2. When using fresh herbs it is better to tear them than to chop or cut them to better keep the fragrance and flavor. ( You can put fresh herbs in a slightly damp Bounty paper towel and put them in the crisper in your fridge..they'll stay fresh longer)
3. Always heat the pan first then put in your oil..let the oil get hot and then add the ingredients.
4. Put the meat or other ingredients you are cooking into the pan away from you so if any hot oil splashes up it will splash away from you.
5. When making a salad.. rim the dressing  (olive oil , lemon) around the bowl and then work the greens into the dressing.
6. Let the meal "rest before the guest". No one likes to eat piping hot food. Let the meal cool down a bit before serving.

Be sure to visit www.bountytowels.com for more information or follow Bounty on Facebook, Twitter, and YouTube.

Zucchini Fritters with Feta and Dill - Recipe courtesy of Chef Michael Symon - Bounty "Bring It" Dinner Event

2 medium zucchini
1 teaspoon kosher salt
1 tablespoon chopped fresh mint
1 1/2 tablespoons chopped fresh dill ( plus whole dill for garnish
1 large scallion, white & green parts, thinly sliced on the bias
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
4 ounces crumbled feta cheese
Grated zest of 1 lemon
1 large egg
3 tablespoons all-purpose flour
Canola oil, for pan-frying
1/2 cup Greek yogurt
Course sea salt for garnish

Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with kosher salt and let it rest while you gather and prep the remaining ingredients.
Wrap the zucchini in a Bounty paper towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, pepper, feta, and all but one teaspoon of the lemon zest. Stir in the egg and flour and mix well until combined.

Prep for the Zucchini Fritters

Add the canola oil to a large shallow pan: you want about 1/4 inch or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over a medium-high heat. Form fritters by hand or using a 1/4 cup measure, and fry them in the hot oil in batches. Cook until fritters are golden brown on each side, 4 to 6 minutes. Drain on Bounty paper towels.

Transfer the fritters to plates and garnish with a dollop of Greek yogurt and a sprinkling of dill, the reserved lemon zest and some coarse sea salt. Makes about 8 fritters: Serves 4

Photo courtesy of Chef Michael Symon