Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for The Nibble

RECIPE: Blackberry Mojito

Enhance the celebration of National Mojito Day, July 11th.

There’s enough red, white and blue here for Independence Day; but take advantage of summer’s lush blackberries to whip them up all season long.

The Mojito (pronounced moe-hee-toe) is Cuba’s most famous cocktail. This variation adds fresh fruit to the original recipe.

It is important that the blackberries and mint are gently muddled—never crushed—to release their flavors but not release harsh or bitter tannins into the beverage. A wooden spoon or a firm silicone spatula can be used in place of a muddler.

RECIPE: BLACKBERRY MOJITO

Ingredients For 2 Drinks

  • 12 blackberries
  • 12 large mint leaves
  • 4 teaspoons sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 cup seltzer water
  • 1/4 cups vodka or rum
  • 6 to 8 ice cubes
  • Garnish: fresh blackberry and lime wedge
  •    

    blackberry-mojito-driscolls-230

    Beautiful and delicious: a Blackberry Mojito. Photo courtesy Driscoll’s.

     

     

    http://www.dreamstime.com/stock-photography-ripe-blackberries-bowl-food-close-up-image33432102

    A bodacious bowl of blackberries. Photo ©
    Olha Afanasieva | Dreamstime.

     

    Preparation

    1. MUDDLE blackberries, mint leaves, sugar, lemon juice and lime juice in a tall glass until berries are mostly crushed.

    2. ADD seltzer, vodka, and ice. Stir well and serve.

     
    WHAT’S A MOJITO?

    The mojito (mo-HEE-toe) is a quintessential Cuban cocktail. The name derives from the African voodoo term mojo, to cast a small spell.

    According to Bacardi Rum, the drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate, Richard Drake, was said to have invented a Mojito-like cocktail known as El Draque that was made with aguardiente, a crude forerunner of rum, sugar, lime and mint.

    Around the mid-1800s, when the Bacardi Company was established, rum was substituted and the cocktail became known as a Mojito. Here’s the original Mojito recipe.

    Always popular in Cuba, the drink made a short journey to Key West, and then into American cocktail society. Under the radar for many years as wine apéritifs topped cocktails in popularity, the Mojito has enjoyed a renaissance in the last 20 years thanks to the growing popularity of Latin American cuisine.

     
    MORE MOJITO RECIPES

  • Beet Mojito Recipe
  • Cranberry Mojito Recipe
  • Pomegranate Mojito Recipe
  • Strawberry Mojito and Coconut Mojito Recipes
  •   

    Comments

    FOOD HOLIDAY: Celebrate National Mojito Day

    July 11th is National Mojito Day, and the Hard Rock Cafe is mixing up a storm. They sent us three recipes.

    The classic Mojito is a blend of white rum, club soda, sugar/simple syrup, lime juice, mint leaves and ice. To vary the recipe, mixologists switch out the drink’s original muddled mint flavor with coconut, strawberries or other fruits.

    RECIPE: STRAWBERRY MOJITO

    Ingredients For 1 Drink

  • 1 ounce/3 tablespoons strawberry purée (purée fresh or frozen berries in food processor)
  • 8-10 mint leaves
  • 10 lime cubes*
  • 2 ounces Bacardi Dragonberry Rum†
  • Club soda
  • Garnish: mint sprig, strawberry
  •  
    Preparation

    1. MUDDLE strawberry purée, mint leaves and lime cubes well in a shaker.

    2. ADD rum, pineapple juice and ice and shake with ice.

       

    mojitos-varied-hardrockcafe-230

    Strawberry and classic Mojitos. Photo courtesy Hard Rock Cafe.

     
    3. STRAIN into a Collins glass with optional ice; top with club soda. Garnish with a mint sprig and a notched strawberry.
     
    RECIPE: PINEAPPLE COCONUT MOJITO

    Ingredients For 1 Drink

  • 1 ounce/3 tablespoons Piña Colada mix
  • 4 pineapple chunks
  • 10 lime cubes*
  • 2 ounces Bacardi Coconut Rum
  • ½ ounce pineapple juice
  • Ice
  • Club soda
  • Garnish: mint sprig, toasted coconut
  •  
    *Cut each wedge of fresh lime into three “cubes.” This helps with the muddling.

    †Baccardi Dragonberry rum is flavored with strawberries and dragon fruit. Dragon fruit doesn’t have a lot of flavor per se, but it does enable a more interesting name than simply “strawberry rum.”

     

    MagicalMysteryMojito-cucumber-hardrockcafe-230

    Magical Mystery Mojito. The mystery: How
    can a gin-based drink be called a Mojito?
    Photo courtesy Hard Rock Cafe.

     

     
    Preparation

    1. MUDDLE colada mix, pineapple and lime cubes well in a shaker.

    2. ADD rum, pineapple juice and ice and shake with ice.

    3. STRAIN into a Collins glass with optional ice; top with club soda. Garnish with a mint sprig and a spoonful of toasted coconut.
     
    RECIPE: MAGICAL MYSTERY MOJITO

    We’re not sure why the Hard Rock Cafe calls this gin-based drink a Mojito. Gin does not a Mojito make, so don’t be confused: This is a teaching moment. We love the combination of gin, cucumber and elderflower liqueur. With another name, this is a tasty cocktail. (Our favorite use: elderflower liqueur and sparkling wine are a heavenly combination.)

    Ingredients For 1 Drink

  • ¾ ounce Monin Cucumber Syrup
  • 8-10 mint leaves
  • 1½ ounce Hendrick’s Gin
  • ½ ounce St. Germaine Elderflower Liqueur
  • 1 ounce fresh lime juice
  • Club soda
  • Ice
  • Garnish: cucumber spear and mint sprig
  •  

     
    ‡The cucumber is a fruit native to India; it spread to Europe during Roman times. Cucumber juice is used in traditional Mediterranean and Indian beverages for its cooling effect. Monin Cucumber Syrup can be added to sweet or savory teas, lemonades, cocktails and mocktails.

     
    Preparation

    1. MUDDLE the cucumber syrup and mint leaves well in a shaker.

    2. ADD gin, liqueur and lime juice and shake with ice.

    3. STRAIN into a Collins glass with optional ice; top with club soda. Garnish with a mint sprig and cucumber spear.

     
    MOJITO HISTORY

    The mojito (mo-HEE-toe) is a quintessential Cuban cocktail. The name derives from the African voodoo term mojo, to cast a small spell.

    According to Bacardi Rum, the drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate, Richard Drake, was said to have invented a Mojito-like cocktail known as El Draque that was made with aguardiente, a crude forerunner of rum, sugar, lime and mint.

    Around the mid-1800s, when the Bacardi Company was established, rum was substituted and the cocktail became known as a Mojito. Here’s the original Mojito recipe.

      

    Comments

    PRODUCT: How To Enjoy Guava

    As we did an online search for “guava” recently, we were surprised to find that “What color is guava?” scored 2,900 searches last month. There’s obviously an interest in guava. But have you ever tried one?

    Guava, also known as guayaba (the Spanish name) and Bangkok apple, is a round to oval shaped subtropical fruit that is actually classified as a berry.

    Guava is native to Mexico, Central America and northern South America, but is now cultivated in tropic and subtropic belts around the world.

    The skin of the immature fruit is bright green in color, but becomes yellowish green, maroon or yellow when ripe. The flesh is creamy white or rosy pink, depending on the variety. The taste is reminiscent of a cross between an Asian pear and a crab apple: refreshing, fruity, mildly sweet and tart. The texture is firm and crisp, like an Asian pear.

    Guava can be eaten fresh, used in desserts or for nectar/juice, preserves or sauces. A guava contains about four times the amount of vitamin C as an orange.

       

    GUAVA-baldorfood-230

    Some guava varieties have white flesh, others have rosy flesh. Photo courtesy Baldor Food.

     
    Some varieties have an edible rind and small seeds which are also edible. When ripe, the exotic aroma is alluring. One bite will transport you to the tropics!

    Guavas are ripe when the aroma wafts up from the fruit: You can smell it, sweet and musky, without putting it to your nose. Ripe guavas have a two week shelf life if refrigerated, or about a week if left at room temperature.

     

    guava_cake_kuki-s-cookbook-230

    Guava cake, made with guava nectar. Photo courtesy My Recipe Magic. Here’s the recipe.

     

    WAYS TO SERVE GUAVA

    The first way to test the waters could be with a simple box of guava nectar. Ceres, Goya, Hero, Jumex, Kern’s and other brands are available in many food stores.

    You can drink the nectar or use it in recipes: baking, sauces, smoothies, etc.

    If you’re keen on the guava flavor, the next step is to buy a fresh guava and let it ripen. Use it in everyday recipes:

  • Barbecue sauce and salsa (replace other fruit with guava)
  • Cocktails and mocktails
  • Crêpes
  • Dip (mix equal parts of guava preserves and mayonnaise as a dip with shrimp, chicken fingers or crudites)
  • Fruit tarts, bars, fruit breads, etc.(replace peaches with guava in most recipes)
  • Glaze for chicken and pork
  • Sauce: a sweet sauce on cheesecake, ice cream, French toast and pancakes
  • Smoothies and shakes
  • Sorbet and ice cream
  •  
    Here are dozens of recipes from Emeril Lagasse and other Food Network chefs, who use guava in everything from grilled fish to pound cake.

    And here’s an easy savory sauce for grilled proteins from Melissa’s chef Ida Rodriguez.

    RECIPE: SAVORY GUAVA SAUCE

    Ingredients

  • 6 ripe guavas
  • 2 tablespoons vegetable oil
  • 1 small onion finely chopped
  • 1/2 cup vegetable stock
  • 2 teaspoons hot pepper sauce
  •  
    Preparation

    1. CUT each guava in half. Scoop out the pulp and place in a bowl.

    2. HEAT oil in a suacepan and sauté onions until they are soft and translucent. Stir in the remaining ingredients. Cook, stirring constantly, until the sauce thickens.

    By the way, guava is delicious with cream cheese. In our youth, our mom had a passion for cream cheese sandwiches with guava preserves. We always joined in.

      

    Comments

    RECIPE: Prosciutto and Fig Appetizer Wraps

    Our earlier tip for prosciutto and peaches reminded us of this recipe, an appetizer for prosciutto, figs and Brie.

    Per La Tortilla Factory, which provided the recipe, it’s a classic Sonoma County combination, enjoyed as an hors d’oeuvre or a snack. We like them with a beer or a glass of wine.

    La Tortilla Factory makes these pinwheel sandwiches with their Multigrain Extra Virgin Olive Oil SoftWrap, a tortilla that’s 9.5 inches in diameter and, as the name indicates, is softer and more pliable than a standard wrap.

    SoftWraps are also available in Traditional and Tomato Basil. Depending on the flavor, one tortilla delivers 8-9g protein and 48%-52% DV of fiber—about 52% of your recommended daily intake of fiber. What we especially like is that each wrap has only 100 calories.

  • Of course, you can substitute other wraps.
  • Instead of slicing into appetizer bites, you can slice it in half for a sandwich.
  •  

    fig-prosciutto-rolls-latortillafactory-230

    Fun yet sophisticated snacks with wine or beer. Photo courtesy La Tortilla Factory.

  • If figs are out of season, substitute thinly sliced apple, pear or even dried cranberries.
  •  
    Prep time is 5 minutes, plus 2 hours of chilling time.
     
    RECIPE: PROSCIUTTO & FIG APPETIZER WRAPS

    Ingredients For 2 Servings

  • 1 multigrain tortilla wrap
  • 2 ounces Brie cheese
  • 2 thin slices prosciutto
  • 1 fresh fig, sliced
  • 1 ounce spring mix baby lettuce
  •  
    Prepration

    1. PLACE tortilla on a flat work surface. Warm Brie in microwave 10-20 seconds to soften.

    2. SPREAD Brie over entire tortilla. Top with prosciutto, fig and lettuce. Roll tightly. Wrap tightly in plastic wrap and refrigerate 2-3 hours.

    3. REMOVE plastic wrap and slice into 1-inch pieces. Serve with wine or beer.

      

    Comments

    TOP PICK OF THE WEEK: Sorbabes Gourmet Sorbet

    peanut-butter-chocolate-bananas-dish-230

    It looks like ice cream, but it’s sorbet:
    amazing peanut butter banana sorbet with a
    fudge swirl. Photo courtesy Sorbabes.

     

    You’ve never tasted sorbet like this before,” says Sorbabes. And they’re spot on.

    The Sorbabes (as in sorbet babes) are two friends who met in New York City and followed their calling as specialty food entrepreneurs. They founded the Gourmet Sorbet Corp. in 2012.

    They may not even know it, but they have taken sorbet to new heights.

    By using creamy, nondairy ingredients such as coconut milk, peanut butter and fudge swirls, they’ve created a sorbet texture and complexity that’s entirely new to us.

    These flavors have the creaminess of ice cream, while remaining dairy free, cholesterol free and very low in fat (flavors with coconut milk and fudge ripple contain a small amount of fat; some flavors are fat free). Some are vegan.

    Flavors very seasonally, but here’s what we’ve been enjoying this summer:

     

  • Juicy Orange Passionfruit With Lychees. This flavor is classic sorbet style—no added creamy ingredients. But it’s brilliant. Orange juice and zest take a bit of the edge off of the naturally tart passionfruit, without detracting from intense passionfruit flavor. The chopped lychees add joy of flavor plus great texture: a perfect pairing of fruits. If they only made this one great flavor, Sorbabes would be our Top Pick Of The Week.
  •  
    But there’s more greatness to come.

  • Creamy Coconut Chai Sorbet. With a base of coconut cream and hints hints of cinnamon and nutmeg, this flavor could evoke Indian chai. But to us, the crunchy slivers of coconut and the crumbs from the fresh-baked coconut macaroons evoke Biscuit Tortoni, our childhood passion. The coconut milk replaces the Tortoni’s whole eggs and heavy cream, although vegan should note the macaroons contain egg whites.
  •  

  • Organic Peanut Banana Sorbet with Chocolate Fudge. An astounding flavor: lusciously creamy peanut sorbet with chunks of banana, a ripple of dark chocolate fudge and large chunks of peanuts. It’s so ice cream like, people won’t immediately think that it’s sorbet. Use it to fill a chocolate cookie pie crust: You’ve got instant frozen peanut butter banana pie.
  • Organic Pistachio With Sea Salted Caramel. The Sorbabes say that this flavor put them on the map. Alas, we haven’t yet scored a pint, but the Sorbabes assure us that “Never has there been a sorbet as rich and creamy as this.” Whole organic pistachios in a water base are laced with a French sea salted caramel sauce.
  • Raspberry Fudge. Red raspberries combine with fudge sauce to emulate a frozen raspberry truffle—actually a classic raspberry sorbet generously spiked with chocolate fudge. A slight problem here: All the fudge sauce was on the bottom of the pint. We needed to soften the sorbet and then churn up the fudge with a spatula.
  •  

    pistachio-pint-2-230

    We’re still on the hunt for a pint of Organic Pistachio With Sea Salted Caramel. Photo courtesy Sorbabes.

     

  • Summer Cucumber White Wine Mint. Called “summer in a jar” by the Sorbabes, this flavor has a cult following. The combination is fresh cucumber, fresh mint and Wolffer Estate white wine. Alas, we have not yet tracked down a pint. We’ve got a few more stores to visit until we can joint the cult.
  •  
    And there’s the rub.

    As a new company, Sorbabes has limited distribution in the Metro New York area. We hope that their participation last week in the country’s largest specialty food trade show has gotten them clients nationwide.

    Until then, you’ll have to petition the best food store in town to bring the Sorbabes to you.

    For more information visit GourmetSorbet.com, and check out the Facebook page for a recipe for Strawberry Rhubarb Sorbet with Lemonade.

      

    Comments

    TIP OF THE DAY: Prosciutto & Peaches

    prosciutto-peaches-charliepalmer-briscola-230sq

    Peaches with prosciutto and a drizzle of
    balsamic, from Briscola by Charlie Palmer in
    Reno’s Grand Sierra Resort.

     

    Juicy summer peaches beg to be enjoyed in as many ways as possible. For a delicious first course or a dessert, pair them with prosciutto and a drizzle of balsamic vinegar—an update to the classic melon or figs with prosciutto.

    To amp up the first course, add fresh chèvre and some lightly dressed mesclun.

    You can also replace the prosciutto with serrano ham. Here’s the difference.

    Serve the dish with prosciutto-friendly Italian white wines such as Italian Moscato, Pinot Grigio or Prosecco; or look northward and grab an Alsatian-style Pinot Gris, Gewürtztraminer or Riesling.

    WHAT IS PROSCIUTTO

    Prosciutto is the Italian word for ham; specifically a dry-cured, uncooked ham that is aged for 400 days or longer. It originated in the hills around Parma, Italy.

     

     

    The pigs are fed a special diet of whey and grains, and the hams are trimmed and massaged with natural sea salt before aging. Prosciutto is served in thin slices, showing off rosy-colored meat with a pearl-white marbling of fat.

    Prosciutto di Parma, called Parma ham in English, is made from only two ingredients—pork leg and sea salt. What makes a great prosciutto is the artisan curing that creates prosciutto crudo (raw prosciutto, distinguished from cooked ham, or prosciutto cotto).

    The pork leg is carefully hand-rubbed with salt. It then passes through a series of curing rooms of different temperatures and humidity levels.

    Prosciutto made in the Parma and Langhirano areas of Italy’s Emilia-Romagna province is D.O.P.-protected by the European Union (in English, it’s D.P.O. or Domaine of Protected Origin). Prosciutto from other cities is also D.O.P. protected, but Prosciutto di Parma is the most famous export.

    Prosciutto-style products are made elsewhere in the world. La Quercia, in Iowa, is a fine domestic producer.

     

    proscuitto-laquercia-murrays-230


    American-made prosciutto from LaQuercia in Iowa. Photo courtesy Murray’s Cheese.

     

    MORE WAYS TO ENJOY PROSCIUTTO

    Prosciutto is served plain as part of an antipasto or appetizer plate. In Italy, restaurants serve prosciutto in overlapping folded-over slices with bread or bread sticks as an appetizer, or wrapped around melon slices, with dates, figs or pears.

    The ham is incorporated into many recipes: wrapped around chicken, rolled with veal scallopini and diced into pasta and risotto. Find recipes at ParmaHam.com.

    But if you want to enjoy it as an Italian ham sandwich—on crusty baguette-style bread with arugula, tomatoes, mozzarella or provolone and a sprinkle of vinagrette—we think it’s an improvement on the American version.

    A drizzle of honey or some honey mustard also works.

      

    Comments

    TIP OF THE DAY: Wood-Planked Seafood

    grilled-oysters-bleunortheastseafood-230

    How delicious: oysters lightly cooked on a
    cedar plank. Photo courtesy Bleu Northeast
    Seafood | Burlington.

     

    Simple yet sophisticated, cedar planking is an easy grilling technique. The wood plank adds a smoky and woodsy flavor to meats, vegetables and especially seafood.

    Executive Chef Doug Paine of Bleu Northeast Seafood in Burlington, Vermont is currently cooking Cedar Plank Roasted Whole Trout with Malt Vinegar, Rhubarb and Dandelion Cole Slaw. A delicious recipe that uses everyday ingredients, Cedar Plank Trout pairs exceptionally well with a farmhouse style saison beer.

    But you can start small. How about grilling oysters?

    RECIPE: WOOD GRILLED OYSTERS

    Ingredients

  • 2 dozen well washed oysters (any variety will work; Chef Paine recipe used Pemaquids)
  • 1 tablespoon fresh grated horseradish (you can substitute prepared horseradish)
  • 1/4 cup raw apple cider vinegar
  • Cedar grilling plank (available everywhere barbecue supplies are sold, or online)
  •  

    Preparation

    1. PREPARE the grill with hard wood. Apple, oak or maple is recommended for flavor. Charcoal or gas will also work, but it won’t have the same smoky aroma.

    2. PLACE the oysters on the grill with the cup side down. Grill them for about 5 minutes or until they open.

    3. USE tongs to remove oysters from the grill and place them on a towel carefully, so as to not spill the juice inside.

    4. ALLOW oysters to cool for a few minutes, then remove the top shell. A paring knife may be needed to cut the oyster from the shell.

    5. SPRINKLE with the grated horseradish and spoon a few drops of vinegar on top. Enjoy with a beer. The two dozen oysters will disappear quickly.

     

    cedar-planks-elizabethkarmelAMZ-230

    Cedar planks add woodsy aroma and flavor to grilled foods. Photo courtesy Elizabeth Karmel | Amazon.

     

      

    Comments

    RECIPE: Asian Cobb Salad

    asian-cobb-east&westYotelNYC-230-1

    This delicious salad is dramatically plated on
    an oval platter, but we had to cut the photo
    in half. Photo courtesy Yotel New York.

     

    We love East-West fusion food, and there’s no better source for it than East & West at Club Lounge in the Yotel New York.

    RECIPE: ASIAN COBB SALAD

    Ingredients For 4 Servings

    For The Salad

  • 1 bag Asian blend mixed greens bags
  • 4 large spicy grilled chicken breasts (marinade recipe below), diced
  • 1 package firm tofu, diced
  • 2 large avocados, diced
  • 2 large red bell peppers, diced
  • 1 cup bean sprouts
  • 2 hard boiled eggs, quartered
  • 1 small golden pineapple, diced large
  • 1 cup sliced toasted almonds
  • Soy Ginger Dressing, recipe below
  •  
    For The Soy Ginger Vinaigrette Dressing

  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 shallot, diced
  • 1 tablespoon fresh ginger, diced
  • 2 teaspoons sesame seed, toasted
  • 3 tablespoons soy sauce
  • 3/4 cup rice vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup cup mirin
  • 1 cup salad oil (we blended 3/4 cup olive oil with 1/4 cup sesame oil)
  •  
    For The Chicken Marinade

  • 1 cups soy sauce
  • 1 cup olive oil
  • 1 tablespoon peeled ginger, roughly chopped
  • 1/2 cup chili paste (sambal oelek)
  • 1 teaspoon chili flakes
  •  

    Ingredients For The Candied Nuts

  • 1 cup sliced almonds
  • 1/4 cup honey
  • 1 tablespoon Japanese tograshi pepper
  •  
    †The main ingredient in togarashi red pepper seasoning is red pepper flakes. If you want to create a substitute, use cayenne pepper or dried, crushed chiles; sesame seeds; dried, crushed seaweed and dried citrus peel.
     
    Preparation

    1. MARINATE the chicken for 2 hours. In a sauté pan or grill, cook the chicken on a medium heat until the skin gets crispy on one side; flip it and cook the rest of the way (this should take about 10 minutes). Cool and then dice for the salad.

    2. MAKE the candied nuts. Preheat a convection oven to 300°F. While the oven is heating, combine all ingredients in a medium size mixing bowl. Mix thoroughly until the honey coats all of the almonds. Spread them evenly on a large baking sheet (ideally on a silpat) and bake for 10 minutes or until golden brown. Remove from the oven and cool before chopping for the salad.

     

    asian-cobb-east&westYotelNYC-230-2

    The other half of the salad. Photo courtesy Yotel | NYC.

     

    3. MAKE the vinaigrette: Place all ingredients in a blender and process. Strain and reserve for salad.

    4. PLACE mesclun mix in a large salad bowl. Arrange the topping in rows across the salad, keeping like colors separated. This is the most dramatic way of presenting a Cobb Salad. If you prefer, you can pre-toss the salad instead.

    5. SERVE with the vinaigrette on the side.

     
    THE HISTORY OF THE COBB SALAD

    Here’s how the Cobb Salad came to be, plus a recipe for a Cobb Salad Sandwich.

      

    Comments

    PRODUCT: Sun Dried Tomato Ketchup

    sundried-tomato-ketchup-traina-230

    Ketchup with richer tomato flavor, thanks to
    sun dried tomatoes. Photo courtesy Traina
    Foods.

     

    Traina Foods says that they produce “the world’s finest sun dried fruit,” which they sell to manufacturers, ingredient companies and distributors.

    But they’ve taken some of their lush California sun dried tomatoes and turned it into ketchup.

    The sun dried fruit provides a deeper, richer taste than you’ll find in regular tomato ketchup. And because this is a specialty brand (as opposed to a mass market brand), the manufacturer uses less sugar and delivers notes of pepper and vinegar. It’s better quality ketchup, and you’ll notice the difference.

    For those who want heat, there’s a sriracha version.

    Either will add more punch to your hot dogs, burgers, fries, eggs, meat loaf, cocktail sauce and anything else that requires a hit of ketchup.

    Treat yourself to some, and consider the bottles as stocking stuffers for ketchup-loving friends. Just tie a ribbon around the neck!

    The regular Traina Sun Dried Tomato Ketchup is available on Amazon.com, in single bottles or six-packs.

    We couldn’t find the sriracha version online, but here’s a store locator and an email, customerservice@traina.com.

     
    Montebello Kitchens also makes a delicious sriracha ketchup that you can buy on Amazon.

    Their curry ketchup is one of our passions!

    WHO INVENTED KETCHUP?

    The first ketchup was made in Asia, and had no tomatoes whatsoever.

    Here’s the history of ketchup and a review of 42 specialty ketchup brands.

     
      

    Comments

    TIP OF THE DAY: How To Keep Your Water Bottle Cold

    Record high temperatures and humidity nationwide today mean that no one should leave home without a water bottle or other hydration.

    But what happens if you don’t have a bottle chilling in the fridge…or even if you do?

    You wouldn’t think that a tip would be needed on how to chill a water bottle. But if your technique is simply to put the bottle in the fridge to chill down the water, you find that it warms up pretty quickly on a hot summer day.

    Here are some tips to keep that bottle of water colder, longer.

    Definitely start by keep your water bottle in the fridge; but “layer” that cold water with one of these techniques:

    3+ WAYS TO CHILL A WATER BOTTLE

    The Right Ice

  • Get a water bottle ice cube tray and add an ice stick to the bottle. Don’t buy the small round ice cubes or smaller sticks: The smaller the piece of ice, the faster it melts.
  •    

    vacu-vin-water-bottle-chiller-230

    A water bottle chilling jacket makes room temperature water cold, or keeps chilled water cooler, longer. Photo courtesy Vacu Vin.

     

    water-bottle-ice-cube-tray-progressiveIntl-230

    Ice cube trays designed for water bottles.
    Photo courtesy Photo courtesy Progressive
    International.

     

    Insulated Jackets

  • Use Rapid Ice, a pre-frozen jacket that goes over a wine bottle to chill it. It fits large bottles of water perfectly, and also helps keep 16-ounce bottles cool. It will extend the coldness of your water, which hopefully is pre-chilled with an added stick of ice. Place the sleeve back in the freezer when you return, and you can also use it to chill wine until you need it again for water.
  • Rapid Ice also makes a can chiller, to fit over beer and soda, which can help keep your water cool.
  • Rapid Ice competitor Vacu Vin makes a water bottle chiller jacket for a 16-ounce water bottle. It will also chill a room temperature bottle of water in five minutes.
  •  
    Other Techniques

  • Freeze the bottle, making sure it isn’t full to the top so the water can expand. Remove the bottle when you get up in the morning so the ice will start to melt
  • Use a good old-fashioned thermos bottle.
  •  
    More Ideas?

    If you’ve got them, share them!

      

    Comments

    « Previous entries Next Page » Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact