THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for June 15, 2013

PRODUCT: Limonitz Sparkling Lemonade

It’s tart and sweet and lightly fizzy with a hint of mint.

It’s a refreshing soft drink and a delicious mixer for beer, gin, tequila, vodka or iced tea.

It’s Limonitz.

“Itz lemonade only better,” says the website. Except that itz British-style lemonade. North American lemonade isn’t carbonated; U.K. lemonade is.

But itz a treat however you define it. For perfection, we’d add some fresh mint, as the family originally made the drink. At home it was called “Daddy’s Lemonade.” After years as a special family tradition, they decided to bottle it.

Limonitz is certified kosher by the Orthodox Union (OU) and certified organic by the USDA.

Additional flavors are coming out this summer. We can’t wait.

For more information visit Limonitz.com.

 

The new soft drink in town. Photo courtesy Limonitz.

 

  

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TIP OF THE DAY: Chilaquiles For Breakfast

Chilaquiles with avocado. Photo courtesy
Avocados From Mexico.

 

Still looking for something special for Father’s Day breakfast? How about chilaquiles (chee-la-KEE-lace), a traditional Mexican breakfast or brunch dish.

While there are numerous regional variations, here’s a typical recipe: Corn tortillas are cut into quarters and lightly fried. Next comes green or red salsa or mole sauce, then fried eggs.

Pulled chicken can be added; the dish is topped with shredded queso fresco and/or crema, Mexican sour cream. Sliced raw onion, avocado or other garnish can be added. A side of refried beans typically completes the dish.

Don’t confuse chilaquiles with the Tex-Mex dish migas, scrambled eggs mixed with chopped green onions, shredded Cheddar and crushed tortilla chips or tortilla strips.

This recipe is courtesy Avocados From Mexico, which has many delicious avocado recipes on its website.

 

RECIPE: CHILAQUILES WITH AVOCADO AND EGGS

Ingredients For 4 Servings

 

  • 1/4 cup vegetable oil
  • 8 six-inch corn tortillas, quartered
  • 1-1/2 cups red salsa
  • 4 eggs
  • 1 avocado, halved, pitted, peeled and cubed
  • 2 small radishes, thinly sliced
  •  

    Preparation

    1. HEAT oil in a large skillet over medium-high heat. Add tortillas. Carefully stir and turn tortillas to coat them with oil until crisp, about 6-8 minutes. Remove from heat.

    2. FRY eggs in a separate skillet. As eggs are finishing…

    3. RETURN tortillas to medium heat. Pour salsa over crisp tortillas, turning to coat until they are slightly soft but still chewy. Top tortillas with fried eggs, avocado and radishes.

     

    Avocados are a delicious breakfast food: plain, on toast or with eggs. Photo courtesy Avocados From Mexico.

     

    TIP: If you want the tortillas to remain crisp, hold the salsa and pour it over the other ingredients immediately before serving.

      

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    FOOD FUN: Deconstructed Crab Cake

    Save calories and carbs with a
    “deconstructed” crab cake. Photo courtesy
    Wild Mushroom Restaurant | Texas.

     

    Crab cakes are a popular item on menus nationwide. The crab is good for you, but the fat for sautéing is less so.

    You could place the crab cake(s) on a large bed of salad for a healthy offset. Or you could make these “deconstructed” crab cakes from Chef Jerrett Joslin of The Wild Mushroom Steakhouse in Weatherford, Texas.

    Chef Joslin takes the components of crab cakes and works them into an uncooked crab cake:

    DECONSTRUCTED CRAB CAKES RECIPE

    Ingredients

  • Fresh lump crab or other crab meat
  • Extra virgin olive oil
  • Dijon mustard
  • Salt and pepper
  • Fresh parsley, chopped
  • Aïoli (garlic mayonnaise) and/or chimichurri sauce for garnish; you can substitute chile, curry or other flavored mayonnaise
  • For The Salad

  • Baby arugula, cleaned
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh lemon or lime juice
  • 1/2 teaspoon lemon or lime zest
  •  

    Preparation

    1. MAKE aioli, if desired (recipe).recipe)

    2. PLACE crab meat in a bowl, chopping as necessary so that it can be easily mounded. Add fresh parsley to taste.

    3. MIX 1 tablespoon of olive oil with 1/2 teaspoon Dijon mustard. Use as needed to bind crab mixture so that it can be molded, using a metal mold, cookie cutter or table spoons.

    4. TOSS arugula with vinaigrette, just enough to lightly moisten.

    5. PLACE the crab cake on a plate, then top with He then arranges the ingredients on top of a bed of arugula that has been tossed with citrus vinaigrette.

    The result is a new take and presentation on the favorite dish. You can save calories by substituting a spicy vinaigrette for the aïoli.
     
    TYPES OF CRAB MEAT

    You don’t need to use the costliest jumbo lump crab meat: Use what you can afford. From most costly to least costly, they area;

  • Jumbo Lump or Lump Crab Meat
  • Lump or Backfin Lump Crab Meat
  • White Crab Meat
  • Claw Crab Meat
  •  

    The most expensive crab meat, jumbo lump, is beautiful to look at. But if it‘s getting mashed in a recipe, save you money and buy a less expensive grade. Photo courtesy Miller’s Crab.

     
    Here’s more on the different types of crab meat.

      

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    FOOD HOLIDAY: World Gin Day

    The classic gin and tonic. Photo courtesy Martin Miller’s Gin.

     

    Today is World Gin Day, a holiday created by Neil Houston of Birmingham, England. It started modestly in 2009 when Houston. who reviews gin on his website, Yet Another Gin, gathered some friends. It has since turned into a worldwide celebration.

    “World Gin Day is a celebration of all things gin,” says Houston, “and a chance to mix up your favourite G&T [gin and tonic]or other gin cocktail.”

    We’ll go for the G&T: as delicious as it is simple to prepare.

    GIN & TONIC RECIPE

    Ingredints

  • 3 ounces London Dry Gin
  • 4 ounces tonic water
  • 1 table fresh lime juice
  • Garnish: Lime wedge
  • Ice cubes or tonic water ice cubes (see below)
  •  
    Preparation

    1. FILL a highball glass with ice cubes. Add the gin, tonic water and lime juice. Stir thoroughly to blend.

    2. GARNISH with lime wedge and serve.
     
    Preparation

    To prevent dilution of your drink, use our favorite trick: Make ice cubes with the tonic water (or iced tea ice cubes for iced tea, juice ice cubes for juice, etc.)

    Simply freeze tonic water in an ice cube tray. We use a covered ice cube tray to keep the cubes tasting fresh, but you can use plastic wrap.

     
    THE HISTORY OF GIN & TONIC

    Historically, spirits were created for medicinal purposes. So was the G&T.

    Malaria was a persistent problem in the world‘s tropical regions. In the 1700s, quinine, a muscle relaxant developed from the bark of the cinchona tree by the Quechua natives of Peru, was found to be helpful in treating the disease.

    Like much medicine, quinine had an unpleasant, bitter taste. In the early 19th century, British officers in India inadvertently created tonic water (quinine water) by adding a mixture of water, sugar, lime and gin to the quinine.

    Today‘s quinine water contains much less quinine, since it is no longer used as an antimalarial. That‘s why some people enjoy it as a soft drink.

      

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