Fourth of July Ribs Condiments and more
Fourth of July, Maui Ribs, Condiments of all kinds and much more... - chefshop.com/enews
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Foods for Aspen
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Recipes of the Week
Chili Pepper Olive Oil!
The bright and spicy flavor of organic chili peppers balances well with Giuseppe of Etruria's organic Late Harvest extra-virgin olive oil. This is an unusual, delicious oil, perfect when you need a little hotness. No need to struggle with hot chili peppers, just add a dash of chili olive oil. Unlike infused oils, which tend to lose flavor, crushing chilis and olives together maintains the pure flavor of each.
Pre-pair for the Fourth
I love the Fourth of July. It's the big extended family holiday, it's almost always hot, and there's lots and lots of grilling. I am one who likes lots of different flavors, and bites of different foods in every meal. Recently, I have been making small hamburgers so I can eat more than one, each with different toppings and rolls.
The fun of the Fourth is the food that everyone brings to the table. For decades, salads of all kinds, protein cold and hot, and sides full of color and festiveness. Red, white, and blue colors grace rice crispie treats, jello, dips and punches. The color, the food, and the people; that’s the fourth, sharing past, present and future.
For us the theme for the last year has been condiments. Our version of fast food, pre-made or make it pre-event. Bring it out, heat it up (if need be) and serve with a spoon. Or, better yet, have your guests make their own choices and let them use the spoon. That's what the Fourth is all about anyways, right? Choices!
Here are eight essentials that are the perfect pantry party pieces to place on the family table for the holiday of summer.
Shop now for summers best condiments!
Best Summer Condiments
We love these red peppers. Sweet, vinegary, hot. Don't think that they are like all the others, 'cause they are not. I don't know how he does it, but these peppers add a complexity to sandwiches. Simple, memorable.
Sour Cherry Syrup
Use this sweet'ish syrup as a mixer to summer drinks, or as a wonderful topping to a dessert.
Hoo! Haa! Now that is what mustard can and should be! Made with California Mustard seeds, spicy, smooth and bright. When you add it to a recipe, you get a mustard that contributes, and makes a good recipe great! The ingredients are: Water, Mustard Seed, White Wine Vinegar, Salt, Citric Acid.
Bergamot Olive Oil
Rich Chocolate Ice Cream, drenched in Bergamot Olive Oil, and sprinkled with Malden Sea Salt! Dessert for all and make a nice salad.
Saba San Giacomo
- Add this to anything: Dress a plate, draw a line across your cheese, grilled vegetables, a perfect match. This sweet-like, balsamic-like, summer topping is perfect from a squeeze bottle.
Green Beans in a pepper infused vinegar, garlic and salt. What could be better? They crunch when you munch. Hard to resist. You pull one out, and without a doubt, it's a treat that can't be beat!
Meet Maui Ribs -- the perfect treat for the rib lover! Quick to prepare on the grill, these succulent, meaty ribs make for a gourmet dinner at home or an impressive offering to share with friends. Bring them to your favorite summer barbecue!
A wonderful paring with roasted pork tenderloin or grilled fresh sausage. For a great side dish, add the raisins to couscous pilaf or coleslaw salad with cider vinegar, olive oil and fresh parsley. Gently warm pickled golden raisins in a skillet with a spoonful of olive oil, add a splash of champagne vinegar, chopped parsley and toasted European pine nuts. Spoon over sea bass or sole.
Chimichurri from Argentina
Chimichurri is a red sauce used as a condiment for cooked steaks, or as a marinade for grilled meats. A mainstay in most of Argentina's kitchens, it is great paired with meat.
Shop now and stock your summer pantry!
Skillet Bacon Jam
One of the runaway surprises of the year! Who would have thunk that something called, "Bacon Jam" would be featured on the Today Show. We love it. Drop it on a sandwich or, like Skillet does, on a burger, it’s one of those transforming condiments that takes the plain and makes it insane!
On almost any day of the week you can order'up a burger from the Skillet Airstream Trailer and now at their new place, a diner! Great food including a burger topped with
or order your own from ChefShop.com if you can't make it to Seattle for lunch.
Shop now for Skillet Bacon Jam
Balsamic Wine Vinegar
This youngster is oh so much more versatile than any balsamic made with wine vinegar, regardless of its age, or price.
As they will tell you at La Vecchia Dispensa, creating a young, versatile balsamic, with the right balance of acidity and sweetness is an art, and the art is in the blending - without using any wine vinegar of course.
The right amount of old balsamic with their sweet flavor profiles and young, feisty balsamic with lots of acidity. That is exactly what they've done here. Their Black Seal is known as 6-Year here in the USA to give you a feel for the age of some of the balsamic used for the blend. It has a fruitier palate than their 10-Year, and it isn't as dry on the finish.
It does exhibit a nice level of complexity, and the acid on the finish leaves the mouth with a nice crispness that is perfect for salads and for cooking. It is an excellent introduction point into the world of balsamic.
Shipping soon - Fresh, Washington Cherries
Not enough rain and limited sun is slowing the cherry crop across the board. But this can change in an instant. The first cherries are coming, order your Washington State Cherries. Early Robins, Rainiers, Bings, Lapins, and Sweethearts, we are looking forward to sorting the cherries! Even the rejects are really good!
Copper River Salmon is Running!
Copper River King Salmon are done for the year. Get your Sockeye now! The fish is beautiful, rich salmon color is beyond compare!
Cooking Ingredient Class Updates
Summer Fruit Desserts
It's the height of summer, and the farmer's markets and grocery stores are just bursting with scrumptious-looking store fruits. To pass them up would be criminal - after all, cherries and plums come but one a year. But how many cherries and plums and pluots can we realistically consume out of hand, with out regretting it later?
Grill Like a Pro
Looking to expand your grilling repertoire but not sure where to start? A grilling class might be just the thing. From seafood to steak to vegetables, we'll have you grillin' like a pro with a variety of tasty international grilling sauces, rubs, and marinades.
Cooking in the French Countryside
Some of France's most famous food has its roots in rustic, regional fare. In this class you'll learn how to make dishes that are typical of this French "country" style: unfussy and soul-satisfying.
This Weeks Recipes
Caper Mustard Butter
This is so simple and easy to do. Just a little goes a long way. The subtle but full of flavor, makes your vegetables alive.
Summer Farro Salad
Any hard grain will do, Emmer is our first choice 'cause it doesn't break down, though Einkorn or Spelt should do just fine.
Marinated Flank Steak Recipe
Even when I fail in the cooking part, (usually it involves flames and timing) it still has amazing flavor and taste. No one has ever rejected this steak, nor has anyone ever not wanted seconds.
See what you missed in previous Newsletters
Area 51, Cherries, About Us, Aspen
Bitters for Cooking, Olives for Cocktails, Pasta, Recipes & More
Amazing Deal Caviar, Maui Ribs, Copper River Salmon
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