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Skillet jam - condiments from the heavens - chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE bacon  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Articles & Pictures In this issue: Makin' Bacon Bayou Country Family Cranberries Back in Stock Recipes of the Week Spicy Ketchup Award winning ketchup handmade with all natural ingredients and none of the extra sugar and salt found in commercial brands. Perfect condiment for brightening everything from burgers to potatoes to steak. Seattle Skillet Bacon Jam So, I am a little behind the times. Bacon and the bacon rage passed me by. Like everyone, I have had great bacon experiences, but my favorite bacon memory is the poster in the 60's of makin' bacon. I thought it was funny....As usual I digress.... In the last five years we have seen and tried bacon from many different producers across the country. Many have been memorable, some even great. Some so salty I thought my face would pucker up and fall off. Many had way too many sulfites, even when they claim minimal or none, I would get a headache or my neck would get stiff. A true test is how my body reacts! Not so good. Today, we are offering a wonderful slab of bacon, cut into slices. From Master Butcher Rick Friar, who smokes naturally-raised, heritage Berkshire pork just as his father did 20 years ago. For the perfect match when makin' bacon and an all out extreme pork experience, fry your bacon in a skillet full of mangalitsa lard, then drop your ham and eggs in to make picture-perfect dirty eggs! Speaking of makin' bacon, there is a chef in Seattle who creates a wonderful, daily food menu for the street! Called Skillet Street Food, the business operates from a vintage Airstream trailer outfitted with a grill and filled with foods to top the dishes. Fried chicken, desserts, fries and a topping called Bacon Jam that makes any burger sing. When you first see it, you think it's a black morass of unappealing glop. What it actually is: a genius mixture of ingredients that says, "Topping." It's a little less bacon and more perfection. A perfect meeting of ingredients that spoons out of its jar with ease. Drew found it first. I then tried it plain and fell in love. The second time I tasted it was weeks later. I had it on peppered crackers sitting at my desk - trying to figure how to describe this unusual treat. After eating half a jar (not the best idea), I was still at a loss for words. It's smooth, wet, sweet crunch is a joy. It's a topping and ingredient to complement many different proteins - especially red ones. If you can resist, reserved use will allow a jar to last at least a meal or two - assuming you don't open it when you first get it! Oh, and remember the pan of lard and those fried eggs? Cook your burger of lamb or beef in the same pan and top it with the bacon jam, bacon and egg and Voila! Yowsa! Add yam fries and, WOW, what a meal! Shop now for Skillet Bacon Jam Shop now for Rick's Applewood Smoked Heritage Berkshire Bacon Shop now for Mangalitsa Pig Lard Family Cranberries I love cranberries any time of the year. They mix well with nuts, in sweet breads, and as an addition to a good salad. I especially look forward to November, when I get to cook with them. As Thanksgiving nears, my favorite family and friends food holiday, I look forward to "popping" fresh cranberries in a pot of hot sugar and water.... Though I know that there are good and better cranberries, these days better are not the easiest to find. It seems to me that it used to be all the cranberries had their own personality. Now, 30 years later, the quality has become more mechanical and they have less of a "hands-on" feel. We have been on the hunt for a "family" cranberry farmer for a couple of years now. Just last week, our friend Sharon showed up with a surprise. Since 1957, Vincent Family Cranberries have been caring for their land - a true family of farming stewards. Though we were too late to film the fresh harvest this year, we have our fingers crossed for next year. In the meantime, their dried cranberries have many uses, more than just eating out of hand Their dried cranberries are sweetened with just apple juice and not hyper-sweet; tempting enough to eat by the handful. Shop now for Dried Cranberries Bayou country There is a special blend of flavors that exist in Louisiana. It's hard to explain with words. Both the smell and the taste are unique to the foods of the region of the Bayou. Many foods come to us from a phone call or an email, as did these from Mossy Bayou, a small family-owned company from Louisiana's Bayou Country. What started in 1994 as a recipe from a friend soon became Swamp Scum, which then won Chile Pepper Magazine's first place award - against several hundred other condiments and sauces. Not a bad start to their first foray into creating some delicious heat. This inspired Larry and his family to create Bayou Blend Salt-FreeSeasoning, a combination of Cajun and South-of-the- Border spices. Smelled from the jar, or when used on rice or in a nice potfull of food, it seems more like home fixins' than some carefully calculated, precision-focused mix we see all the time in the grocery store. This "shake on" spice smells to me like the real foods of Louisiana. Their Cajun Chow-Chow looks like a green sweet relish - but don't be fooled by its looks, it's first ingredient is green cayenne peppers! Good and spicy with a good mouth feel, it's a great and hot addition to your pantry. Wet, with a little body, flavor and shape - not just heat. Buy all three for the Cajun lover in your life. Or, create something simple, robust, and with heat - which makes an easy treat to eat. Shop now for Mossy Bayou Swamp Scum Shop now for Bayou Blend Salt-Free Seasoning Shop now for MossyBayou Canjun Chow-Chow Recipes of the Week Two Potato Tart - A great winter combination of sweet potatoes, white potatoes and Parmigiano-Reggiano. Crispy Kale - A Lauren Feldman signature recipe. Amazingly delicious and easy - it might just make kale-lovers out of you and your kids. Lemon Cranberry Florentines - Delicate and lacy. The perfect holiday gift cookie. Oatmeal with Dried Cranberries - a little more tart punch than your classic raisins - and a supernutritional kick as well. Vincent cranberries makes the best oatmeal on the planet that much better. See what you missed in previous Newsletters Time to Order Favorite Panettone Sen Cha Nothing Beats a Good Piccalilli ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. 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