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PRODUCTS: 5 New Favorite Specialty Foods

Four of this month’s roundup of favorite products will brighten your dinner table, and the last will satisfy your sweet tooth.

In alphabetical order, they are:

1. CRACKER BARREL Oven BAKED MACARONI & CHEESE

Cracker Barrel Cheese’s premium mac & cheese line has launched Oven Baked Macaroni & Cheese (photo #1) in three flavors:

  • Sharp Cheddar, seasoned with paprika and ground mustard.
  • Sharp White Cheddar, seasoned with black pepper and ground mustard.
  • Cheddar Havarti, seasoned with garlic and chives.
  •  
    Fans of oven-baked mac and cheese prefer it for the crispy edges and the toasted bread crumbs. The bread crumbs are included, as well as flavorful seasonings; and the level of crispiness is up to you.

    Just boil the noodles and mix the seasoning packet with melted butter and milk. Add the cheese sauce and the flavor mix, spoon into a baking dish and top with the toasted breadcrumbs.

    Get yours at major retailers nationwide. Suggested Retail Price is $3.99 for a 12.34-ounce package.

    For more information visit the Cracker Barrel Cheese website.
     
     
    2. DELTA BLUES RICE GRITS

    Delta Blues Rice (that’s the Mississippi Delta) is a fourth-generation family business that grows artisan rice. If you think that all white rice tastes the same, you won’t believe how much more flavorful it is than supermarket brands.

    The company sells the rice in white and brown rice and rice grits, all made in small batches and milled for freshness.

    We’ve enjoyed cornmeal grits since we were small fry, but had never tasted rice grits until the folks at Delta Blues Rice sent us a sample (photos #2 and #3).

    We devoured the package and ordered more. For those who avoid corn-based foods, they’re a real find.

    If you come from a grits-loving family, load up on them as gifts or favors for Mother’s Day and Father’s Day.

    Get yours at DeltaBluesRice.com.
     
     
    3. ENTUBE FLAVOR PASTES

    Big flavors come from little tubes. Entube is a line of flavorful pastes in three international flavors: curry, harissa and umeboshi (photos #4 and #5).

    These are great to have on hand and are so easy to use. Instead of adding more salt when a dish needs some pizzazz, just add a bit of flavor paste—to anything from grains to cheese fondue to soups and stews.

    We tried two of the three flavors: Curry and Harissa. Here’s how we used them.

    3a. Entube Harissa Paste

  • Dip: Combine with yogurt to your desired spice level and use as dip for crudités or tortilla chips.
  • Sauce: Stir some paste into pasta sauce or the hollandaise sauce for Eggs Benedict (quite wonderful). With a mushroom sauce for roast chicken, add 1-1/2 teaspoons for 1 cup sauce.
  • Spread: Add to mayo for a great sandwich spread.
  •  
    Roast Chicken: About 15 minutes before the chicken is due to come out of the oven, combine harissa-flavored plain yogurt with the hot drippings. Baste the chicken twice, five minutes apart. For the second basting, add the juice of 1/2 lemon to the yogurt and drippings, along with a bit of kosher salt to taste. This will slightly caramelize and crisp the skin.

    Grilled Lamb: Morroccan lamb dishes are classically made with a harissa spice rub. We made a rack of lamb with the yogurt-Harissa Paste mix (4 tablespoons yogurt with 1 teaspoon paste) and a teaspoon of lemon juice. Brush it in on at the start of roasting and once more 5 minutes from the end. It perks up the slightly gamy flavor of lamb beautifully. (Cooking time for medium rare lamb is 22 minutes in a 425°F oven.)

       
    Cracker Barrel Baked Mac & Cheese

    Delta Blues Rice Grits

    Rice Grits

    Entube Flavor Pastes

    Paella With Harissa

    [1] We love baked mac & cheese with crispy edges (photo courtesy Cracker Barrel). [2] Calling all grits lovers for great rice grits (photo courtesy Delta Blues Rice). [3] Rice grits (photo courtesy Neniemi Food). [4] Entube flavor pastes and [5] Entube harissa spices up paella (photos courtesy Entube | Facebook).

     
    Moroccan Chicken Kabobs: Cube 1 pound of chicken breasts and marinate for 3-4 hours in 3 teaspoons Harissa Paste, juice of 1 lemon, 2 crushed garlic cloves and 1/2 teaspoon dried oregano, with an optional teaspoon of smoked paprika. Skewer onto pre-soaked (30 minutes) wooden skewers or lightly oiled metal skewers. Broil or grill, turning often. Brush with the marinade halfway through and continue until browned and cooked through, 16 minutes total. Serve hot.

    3b. Entube Curry Paste

    Mushroom Sauce: Boost the umami flavor in creamy mushroom sauces. Add as much paste as you like, tasting as you go in 1/2 teaspoon increments. The curry flavor was not overpowering and added depth to the character of the mushrooms. This combination also works in mushroom tarts.

    Grilled Shrimp: Marinate 1 pound deveined shrimp in a yogurt marinade made with 1/2 cup yogurt and 2 teaspoons of curry paste, the juice of 1 lime, mustard oil or coconut oil, chili powder to taste and 2 teaspoons of grated, peeled ginger root. Marinate in the fridge for 2-4 hours. Just before grilling (on medium-high), remove shrimp and wipe off the excess marinade with paper towels. Grill until black spots begin to appear, about 3 minutes per side. Delicious!

    The one complaint we have with the pastes is that there is too much added ascorbic acid (vitamin C)—almost 20%. If you have a sophisticated palate, you may notice a slightly medicinal acidic tang that is not as clean and lively as would have been given by lemon or lime. You can mask it by adding some real lemon or lime juice.

    Find a store locator on the company website.

     

    Salt With Sea Vegetables

    Werther's Cocoa Creme Caramels

    Werther's Sugar Free Caramels
    [6] Sea salt meets seaweed in these tasty blends (photo courtesy Sea Veg). [7] Werther’s new Cocoa Crème Soft Caramels and [8] longtime favorites, the sugar-free caramels line (photos courtesy Werther’s Original).

      4. MAINE MADE SEA SEASONINGS

    This naturally iodized sea salt has a little something extra: sea vegetables, including dulse and kelp, seaweeds known for their high vitamin and mineral content.

    The entire line of seaweed-based products are harvested in Maine waters; and the line is targeted to people who want to get the most nutrition they can from their foods.

    Here are the nutritional values of both seaweeds.

    Not that we don’t want the best nutrition; but we like these sea salts for their flavor, especially with rice and other grains and starches. And, we’re big flavor fans of Japanese seaweed, dried or fresh [which is actually reconstituted dry seaweed].

    The company offers variations of the sea salt with added cayenne or garlic; and with other seaweeds. Another product of interest is the applewood-smoked nori sheets.

    Find out more at SeaVeg.com.
     
     
    5. WERTHER’S ORIGINAL NEW COCOA CREME SOFT CARAMELS

    Werther’s newest flavor can be attributed to American palates: a survey of more than 1,000 American adults found that 44% chose caramel as their favorite candy flavor to combine with chocolate. The next closest is mint, at 19%.

    Werther’s Original Cocoa Crème Soft Caramels pair their yummy soft caramel with a cocoa crème filling.

    They join Werther’s other dual-flavor caramels, including Caramel Apple and Coffee Caramel.

    We love soft caramels. Aside from the pricey ones from artisan chocolatiers, Werther’s is our favorite everyday brand.

    Another thing we love about the brand is the sugar-free options.

    The line includes hard, chewy, soft and filled caramels, as well as the sugar-free caramels in seven flavors (the chewy sugar-free caramels and chocolate caramels are a must-try) and caramel popcorn.
    As they say at the company, they’re a treat that’s truly “werth it.”

    For more information visit Werther’s Original USA.

     

      




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