THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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FATHER’S DAY GIFT: Hot Sauce From Bumblefoot

May 23, 2013 at 8:46 am · Filed under Condiments


These hot sauces rock. Photo by Elvira
Kalviste | THE NIBBLE.		   Looking for something special for Dad? If he’s a Guns n’ Roses fan, how about a line of hot sauces recently launched by the band’s lead guitarist, Ron “Bumblefoot” Thal?

The guitarist partnered with the CaJohns Fiery Foods, an Ohio-based hot sauce manufacturer, to create the Bumblefoot line of condiments.

There are mild, medium and hot-hot-hot sauces, several of which won ZestFest awards in different categories (though we’re not thrilled that the manufacturer uses high fructose corn syrup in the recipes). For gifting, you can’t beat the label designs and the saucy names:

  • BUMBLICIOUS! Heat level: Mild. Sweet and savory cherries, bourbon and chipotle with a subtle kick. Suggested for chips, ribs, wings. A 1st Place Winner at ZestFest Awards 2013.
  • BUMBLEF**KED. Heat level: Hot. Tropical fruit and ginger, followed by a “sledgehammer” of caffeine and ginseng. “A high-energy heart-pounder for ‘pain junkies’ like me,” says Bumblefoot.
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  • NORMAL. Heat level: Mild. Jalapeño, tomatoes and mediterranean herbs in what emulates a delicious salsa purée. A 1st Place Winner at ZestFest Awards 2013.
  • ABNORMAL. Heat level: Hot. Thermonuclear heat with a Caribbean kick: tamarind and island spices, bhut jolokia chiles. “Long-lasting taste and brutality,” says Bumblefoot, “Not for beginners.” A 1st Place Winner at ZestFest Awards 2013.
  • UNCOOL. Heat level: Medium. A twist of curry, cumin and citrus, inspired by Bumblefoot’s tours of the Far East.
  • BUMBLEBABE. Heat level: Mild. “A hot sauce with women’s pleasure in mind,” says Bumblefoot, “chocolate & cherry, indulgent and edgy, sweet and fiery, like the rocker ladies that inspired it.”

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    Order them at Bumblefoot.com.

      

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    TIP OF THE DAY: Do A Pantry Makeover

    May 23, 2013 at 8:16 am · Filed under NutriNibbles-Organic-Health, Tip Of The Day

    Looking for better eating tips? Most households can use a pantry makeover, substituting less good-for-you ingredients to better-for-you ones. Today’s tips are from Mindy Kobrin, who teaches families how to shop smart, cook with joy and celebrate food seasonally. She calls her food philosophy Don’t Worry, Eat Happy.

    Her top pantry makeover tips:

  • Pretty produce. As a family, create a colorful seasonal produce chart to hang in the pantry or on the fridge. It’s a great reminder of what’s delicious at any given time of the year. You’ll know when it’s best to buy artichokes, blueberries, peas and plums, for example.
  • Less boxes more bulk. Forget the instant oatmeal, breakfast bars, crackers and chips. Instead, go for things you can buy or make in bulk: nuts, popcorn kernels, homemade granola, turkey jerky, dried cranberries, chocolate chips and quinoa, for example.
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    Nuts are a nutritious snack and recipe ingredient. Buy them in bulk. Photo courtesy The Peanut Shop.
     

  • Measure snacks. To make sure you’re not going overboard with the nuts, cranberries and other good-for-you snacks, use measuring spoons and cups. They ensure that you’re staying within a healthy calorie limit.
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    Even when berries are in season, they may
    not be in your fridge. Frozen berries are an
    easy substitute. Photo courtesy
    Waukesha.Uwex.edu.    		  
  • Keep snacks on view. Keep bulk snack products in glass canisters so that everyone can see what’s available to nosh on. Remember, we often eat with our eyes.
  • Grow your own. Consider growing your own salad bowl, even if you’ve only got a sunny window. Growing your own leafy greens is both delicious and fun. You’ll always have a veggie in the house, and it’s so much cheaper than salad in a bag.
  • Plant your own herbs. Fresh herbs are the best way to add great flavor and nutrition to everything you cook, with almost no calories. Consider chives, cilantro, flat leaf parsley and rosemary.
  • Use healthier oils. Swap out vegetable oil and shortening for healthier options like canola oil, extra virgin olive oil and peanut oil. Here are the healthiest oils.
  • Look for more nutritious canned and boxed foods. Canned beans, tuna and whole wheat pasta are excellent pantry staples that turn into easy lunch and dinner dishes.
  • Fab frozen foods. Frozen berries and edamame are true lifesavers! Grab a bunch of berries for a quick breakfast smoothie or thaw some edamame for a healthy afternoon snack.
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    For additional food and entertaining tips from Mindy Kobrin, visit MealsOnWheelsByMindy.com.
      

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    BOOK: Ice Cream Sandwich Recipes

    May 23, 2013 at 7:46 am · Filed under Books, Ice Cream-Sorbet-Yogurt

    If you’re looking for something special for summer hosts, how about hundreds of ideas for ice cream sandwiches?

    Not only are ice cream sandwiches a cool summer dessert, but these dazzling recipes will get even hesitant bakers into the mood—and may inspire you to host a few ice cream sandwich summer socials.

    For sure, Cookies & Cream: Hundreds Of Ways To Make The Perfect Ice Cream Sandwich, by Tessa Arias, has inspired us.

    There are 50 recipes for both sweet and savory sandwiches, using simple ingredients to deliver very creative flavor combinations. The recipes include both the ice cream and the cookie or other sandwich base.

    Instructions are simple to follow and thorough: You can give this book to a young teenager (and we’d encourage that, because one cookbook leads to another, and self-sufficiency in the kitchen).

    		 
    Spend the summer making dazzling ice cream sandwiches. Photo courtesy Running Press.
     

    You can switch the flavors around to make hundreds of different combinations.

    The recipes are divided by category:

  • Classic, such as Rocky Road and Snickerdoodle
  • Chocolate, including Grasshopper and Peanut Butter Cup
  • Real Dessert, from Cannoli to Carrot Cake
  • Fruity, such as Lemon-Blueberry and Strawberry Balsamic
  • Sinful, including Dulce de Leche and Red Velvet
  • Boozy, such as Margarita and Tiramisu
  • Holiday, like Candy Cane and Gingerbread

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    We want to make every recipe in the book!

    The hardcover book is just $12.72 on Amazon.com. How much better can it get? Order your copies!
      

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    RECIPE: Raw Kale Salad

    May 22, 2013 at 2:46 pm · Filed under Recipes, Tip Of The Day, Vegetables-Salads-Herbs


    Something different: kale salad. Photo
    courtesy Galli Restaurant | New York City.    		   You may have enjoyed a plate of sautéed kale, but how about a raw kale salad?

    It’s new, different and full of antioxidants and fiber. And there are different varieties beyond the curly kale found in supermarkets. See the different types of kale and check farmers markets for them.

    This recipe from Galli Restaurant in New York City inspired us:

    KALE SALAD

    Ingredients

  • Kale, midribs removed
  • Fresh orange segments
  • Shredded carrots
  • Slivered almonds
  • Vinaigrette: 1 part champagne, sherry or white wine vinegar to 3 parts olive oil
  • Optional garnish: avocado slices
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    Look for red kale and consider a red and green kale combination.

    Asian Kale Salad Recipe. You can make an Asian kale salad with a vinaigrette of 2.5 parts olive oil, .5 part sesame oil and 1 part rice wine vinegar, plus some optional Asian ingredients: baby corn, bean sprouts, bok choy, red bell pepper, toasted sesame seeds, water chestnuts, etc.

    Tuscan Kale Salad Recipe.     For a Tuscan kale salad, make a vinaigrette of lemon juice, olive oil, garlic cloves and optional red pepper flakes, plus grated pecorino toscano, asiago or Parmesan cheese. It’s like a kale Caesar salad.

    You can add chickpeas, currants and anything else that appeals to you. Italians like to garnish with fresh bread crumbs.

     

    More kale-friendly ingredients:

  • Apple
  • Beet
  • Feta
  • Mango
  • Pine nuts

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    Let us know your favorite combination.

    KALE NUTRITION

    Kale, also known as borecole, is one of the healthiest vegetables on the planet, says Web MD (here’s the whole article). It belongs to the Brassica family that includes the anti-carcinogen cruciferous vegetables—broccoli, Brussels sprouts, cabbage, collards, and mustard greens, among others.

    		  
    Curly kale. Photo by Rasbak | Wikimedia.
     
    One cup of kale contains just 36 calories but provides 5 grams of fiber and 15% of the RDA of calcium and vitamin B6, 40% RDA of magnesium, 180% of vitamin A, 200% of vitamin C and 1,020% of vitamin K. It’s also a good source of copper, iron, manganese and phosphorus and potassium.

    See how many times a month you can add kale to your table.
      

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    RECIPE: Grilled Fingerling Potatoes

    May 22, 2013 at 2:06 pm · Filed under Recipes, Vegetables-Salads-Herbs


    Fingerling potatoes are perhaps the most
    elegant spud you can serve. Photo courtesy
    PotatoGoodness.com.    		  

    If you like grilled potatoes, try these elegant grilled fingerlings with “spud rub” dip. Use the spud rub to season the potatoes and anything else you’re grilling; then stir it into the dipping sauce and serve the grilled fingerlings on a platter alongside a bowl of spud rub bip.

    GRILLED FINGERLING POTATOES RECIPE

    Ingredients

    For The Spud Rub

  • 1 tablespoon onion powder
  • 2 teaspoons lemon pepper
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin

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    For The Potatoes

  • 1 pound fingerling potato mix
  • 2 teaspoons olive oil
  • 1 tablespoon spud rub

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    For The Spud Rub Dip

  • 1/2 cup prepared buttermilk or ranch-style dressing
  • 2 teaspoons spud rub

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    Preparation

    1. COMBINE all spud rub ingredients in a glass jar; close the lid and shake to blend. Store at room temperature.

    2. PREPARE a medium-hot fire in your grill. Place the potatoes in a bowl, drizzle with the olive oil, and sprinkle with spud rub. Toss to coat.

    3. PLACE the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.

    Makes 4 side dish servings.

    SPUD RUB DIP RECIPE

    1. COMBINE combine 1/2 cup prepared buttermilk or ranch-style dressing and 2 teaspoons spud rub in small bowl. Stir to blend.

    2. REFRIGERATE until ready to serve.

    See the different types of potatoes in our Potato Glossary.

    Find more delicious potato recipes at PotatoGoodness.com.

      

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