Why add olives to salsa? Because June 1st is National Olive Day.

Olives add another layer of flavor—tangy and piquant—to the sweetness of the tomatoes, the bite of the raw onion, and the heat of the chile spice(s).

This recipe from DeLallo shows how easy it is.

There’s also an easy hack: Add sliced or quartered olives to store-bought salsa.

Note that since salsa means sauce in Spanish, olive salsa is also a sauce made from chopped olives. Here’s a recipe.
 
 
RECIPE: OLIVE SALSA

This recipe is for a red salsa, but you can also add olives to salsa verde.

You can also use the salsa as a sauce or a condiment with chicken, fish, lamb, pork and vegetables.

For this recipe, DeLallo used their Piccante Green Pitted Olives, which are blended with hot chile flakes.

If you prefer black olives to green olives, make the switch!
 
 
Ingredients

 
Plus

 
Preparation

1. COMBINE all ingredients in a large bowl; mix gently until thoroughly incorporated.

2. TRANSFER to a serving bowl and serve with tortilla chips.
 
 
> THE HISTORY OF SALSA
 
 
> THE DIFFERENT TYPES OF SALSA
 
 
 > 15 MORE USES FOR SALSA
 
 
> TYPES OF OLIVES & OLIVE OIL

[1] Olive salsa with tortilla chips (photos #1 and #2 and recipe © DeLallo).

[2] DeLallo uses its Piccante Olives, with added red chile flakes. In English, piccante translates to spicy or hot.

[3] If you don’t like green olives, use black olives. If you like both, how about a mix (photo © Food Match)?

[1] The Rougette Bon Fire brand has two varieties of cheeses for the grill (all photos © Champignon North America).

[2] Serve the grilled patties with fruits, meats or vegetables.

[3] Patties hold their shape as they cook with grill marks.

[4] A favorite use of the grilled cheese patties? On a burger, of course.

[5] The marinated cheese variety doesn’t hold its shape, but becomes soft, spreadable, dippable, and fondue-like.

[6] Rougette Bon Fire marinated cheese.

[7] Rougette Grilling Cheese patties.

Not many Americans know halloumi, a cheese from Cyprus, Greece; or paneer, from northern India•.

More people may know queso blanco, which originated in Spain and was brought to Mexico.

Much less well-known in the U.S. are Lithuanian white cheese, and juustoleipä, also known in the U.S. as Finnish squeaky cheese and bread cheese.

All of these cheeses fall into the category of grilling cheese, and have one important feature in common: They don’t melt on the grill (or with any other heat source).

You can grill them or bake them, and serve the firm patty as an appetizer, in a salad, on a burger, as a dessert with fruit, etc. It can give new meaning to a grilled cheese sandwich.

There are more uses below.

There’s a new grilling cheese in town: Rougette Bon Fire Grilling Cheese, a brand from Bavaria, Germany.

You can cook it on any grill (charcoal, electric, gas), as well as on the stove top and in the oven (just brush both sides of the slices with olive oil).

Bonus: The cheeses is lactose free! We’ll tell you more about it in a moment, but first:
 
 
WHY DON’T GRILLING CHEESES MELT?

In the process of cheese making, the fresh curds for grilling cheeses are heated in their own whey, which has been heated to a high temperature. The curds are then shaped and placed in brine.

That result is a rigid structure, creating cheese that remains intact under heat. Because of the high heat at which the curds were coagulated, they’ll never melt.

The cheese can be made from cow’s, goat’s or sheep’s milk, or a blend.
 
 
ROUGETTE GRILLING CHEESES

Rougette Bon Fire grilling cheeses from Käserei Champignon are available in two versions. One melts, one doesn’t.

 
Non-Melting Grilling Patties

These yummy patties can be heated directly on the grill. They completely hold their form and acquire grill marks. They won’t stick or melt: no mess (photos #1, #2, #3 and #4)!

The rind becomes crisp when heated: a crispy golden outside and a warm, creamy inside. Thus, they ooze a bit after you bite into them. Delightful!

Vegetarian Bonus

While this cheese will be loved by any cheese eater, it’s a option for vegetarians beyond vegetable- and grain-based burgrers.

Serve the patty on a bun with lettuce, tomato, raw or grilled onion, and a side of pickles. Should you add a veggie or grain burger, too? Sure!

Carnivores can enjoy the grilled patty this way, too; or can place the cheese patty atop any meat or poultry burger.

We’d love to see a version with chili flakes mixed in!

Marinated Grilling Cheese

Rougette Bon Fire has a second type of “grilling cheese”: cheese rectangles that are marinated in oil and herbs (photos #5 and #6).

It does indeed melt, and serves as a hot cheese dip, spread or sauce.

It’s packaged in an aluminum pan that goes right onto the grill, and can be brought to the table.

Is It Halloumi?

The cheese is similar to halloumi, but is slightly different—a bit softer and less salty (both of which we think are benefits).

In the U.S., halloumi is a protected name, following the EU’s register of protected designations of origin. This means that only halloumi made in Cyprus can carry the name halloumi.
 
 
WAYS TO USE ROUGETTE GRILLING CHEESES

Breakfast

 
Lunch

 
Dinner

 
Dessert

 
 
> THE HISTORY OF CHEESE

> THE DIFFERENT TYPES OF CHEESE

Cheese has always been an important source of protein for people who couldn’t afford meat.

In feudal† Europe, it was also known as “white meat” [source].
 
 
RELATED ARTICLES

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*Before India, paneer was made in the Middle East. Scholars believe that Afghan and Persian rulers introduced it to northern India in the 16th century. The word paneer comes from the peynir, which generically means “cheese” in the Turkish and Persian languages [source].

†Feudalism in medieval Europe flourished between the 9th and 15th centuries. It was an oppressive system that structuring society around the ownership of land, or fiefdom (fief for short). The land was worked by peasant farmers (serfs), who were tied to individual plots of land and forbidden to move or change occupations without the permission of their lord. Like the serfs in Russia, the peasants lived in poverty and had minimal legal rights [source].

Runamok Maple Syrup x WhistlePig Rye Whiskey: a fusion of handcrafted, artisan brands. The result: a unison of two of Vermont’s most celebrated producers and an delicious addition to Runamok Maple’s growing collection of barrel-aged, infused and smoked maple syrups.

The new bottling is Runamok Maple’s pure Vermont maple syrup that has been aged in the same Vermont oak barrels that WhistlePig uses for its award-winning rye whiskey.

In addition to lush maple flavor, the bottle aging in barrels delivers notes of toffee and rye spice—so good you can eat it from the spoon.
 
 
OTHER RUNAMOK MAPLE SYRUPS

Barrel Aged Maple Syrups: In addition to the new WhistlePig syrup, there are Apple Brandy Barrel Aged, Bourbon Barrel Aged, Rum Barrel Aged, Whiskey Barrel Aged Maple Syrups.

Infused Maple Syrups: Cardamom Infused, Cinnamon + Vanilla Infused, Cocoa Bean Infused, Coffee Infused, Elderberry Infused, Ginger Root Infused, Hibiscus Infused, Jasmine Tea Infused, Makrut Lime Infused, Smoked Chili Pepper Infused and Strawberry Rose Infused.

More: There’s the Sugarmaker’s Cut Traditional Maple Syrup, Smoked With Pecan Wood Maple Syrup, plus limited editions and seasonal flavors, such as Holiday Spice Infused and Festivus Infused (in honor of the Costanza family).

Runamok is one of our favorites lines of maple syrup. They different varieties are as delightful in cocktails and on pancakes as they are as sauces and glazes.

Check out 18 ways to use maple syrup beyond French toast, pancakes and waffles.

Check them out here.
 
 
ALSO NEW: MAPLE COCKTAIL MIXERS & COCKTAIL BITTERS

The WhistlePig collaboration also includes Barrel-Aged Maple Bitters, made with a base of WhistlePig’s 15-year-aged Estate Oak Rye and Runamok Maple’s organic maple syrup.

A special blend of herbs and spices is added to the base to create a beautiful version of bitters. Just a few drops will elevate a wide variety of cocktails.
 
New Cocktail Syrups

 
New Cocktail Bitters

 
 
These products are great for gifting and for treating yourself.
 
 
GET YOURS AT RUNAMOKMAPLE.COM.

THE DIFFERENT GRADES OF MAPLE SYRUP

[1] A bottle of the new Runamok maple syrup aged in WhistlePig rye barrels (all photos © Runamok Maple).

[2] One of the many ways you can use it: Top ice cream and other desserts.

[3] New for cocktails: Runamok Maple Bitters & Maple Cocktail Syrup are one of four varieties.

[4] Sparkle Syrup enlivens a Pimm’s Cup (a classic summer drink).

[1] How about exchanging the bourbon for scotch, or another favorite spirit in your Mint Julep? Here, a Scotch Julep in the traditional silver Mint Julep cup (photo © Glenfiddich).

[2] Fresh spearmint is a key ingredient of the Mint Julep (photo courtesy Clarkson Potter Publishing, Indian Home Cooking by Suvir Saran).

[3] While the silver cup is traditional, you can serve a Mint Julep in any glass. Here’s the recipe for this Kiwi Mint Julep (photo © Pampered Chef).

[4] Use a rocks glass for a short drink (photo © Distilled NY).

May 30th is National Mint Julep Day. A Mint Julep—most famous today as the official* cocktail of the Kentucky Derby—is made with spearmint, bourbon, sugar, and water, served in a cup packed with crushed ice. It’s similar to a Mojito, but substitutes bourbon for rum.

Traditionally, mint juleps are served in silver or pewter cups (photo #1).

The fresh mint leaves are used very lightly bruised to release more of their aroma and flavor.

A tip to keep mint or any fresh herb last longer: Trim a bit off the ends of the stems and place the herbs in a glass of water. Cover with a plastic bag and keep in the fridge.

The original Mint Julep from the American South was made with bourbon or with genever†, aged gin.

Today the gin has disappeared as an option; but you can revive it, genever, gin, or any favorite spirit.

Sure, bourbon may be first in your mind; but you can also make a gin julep, a rum julep, a scotch julep, a tequila julep, or a whatever-you-want julep.

So go back to the original genever, use English dry gin, keep the bourbon, or use another spirit. The choice is yours.

The recipe is below made with Scotch, an alternative whiskey choice (check out the different types of whiskey). But first:
 
 
WHAT’S A JULEP?

“Julep” is a Middle English term for a sweet drink. The word is derived from the Arabic gulab, pronounced julab, which refers to a rose petals steeped in water (which can be drunk or used for other purposes).

The term julep first appeared in English sometime between 1350 and 1400 C.E.

The Mint Julep cocktail originated in the American South in the 18th century, where it was made with bourbon or with genever. Genever is aged gin—the original gin, a rich distillation that’s more like a flavored whiskey than the more familiar English dry gin.

Here’s a detailed history of the Mint Julep.

The gentry served their mint juleps in silver or pewter cups (photo #1). However, few of us have the space to keep a collection of julep cups, so any tall glass is fine.

You can also serve a “short” Julep in a rocks glass (photo #4).

For a party, you can set up a Julep Bar and let everyone create his or her own. Here’s what you need:

 
Even if you don’t have a party bar, you can gather a few friends to try Mint Juleps with different spirits. That’s food fun!

 
RECIPE: MINT JULEP WITH YOUR SPIRIT OF CHOICE

Ingredients Per Drink

 
Preparation

1. COMBINE all ingredients but the garnish in a shaker with ice. Shake briefly and strain over crushed ice in a collins glass or other tall glass.

2. GARNISH as desired.

 
MORE MINT JULEP RECIPES

*The proclaimed (by Churchill Downs) “Official Drink of the Kentucky Derby” is the Old Forester Mint Julep, made with the Old Forester brand of bourbon. A straight bourbon whiskey now produced by the Brown–Forman Corporation, it has been on the market continuously for longer than any other bourbon and was the first bourbon sold exclusively in sealed bottles. It is a 60-proof bottling—lower than conventional 80-proof bottlings. Here’s the exact recipe used at Churchill Downs.

†Genever, the original gin, is aged, unlike London dry gin. It was first made in Holland in a pot still, from a grain mash of barley, rye and corn. There are two styles: Oude (old), which has a golden tint and a sweet, aromatic flavor; and Jonge (young), which is drier and has a lighter body. Overall, it is heavy-bodied and strongly flavored, with a pronounced malty taste and aroma. This style is popular in The Netherlands, Belgium, and Germany. Here are the different types of gin.

††A tablespoon is equal to 3 teaspoons. A half tablespoon is equal to 1-1/2 teaspoons. Personally, we prefer the half tablespoon for a slightly-less-sweet drink. TIP: Keep the spoons in a glass of water to minimize the sticky drippings.
 
 

May 28th was National Hamburger Day. We used the occasion to try something new: an Asian-fusion hamburger, with a recipe from Hello Fresh.

The all-American hamburger sandwich takes on the garnishes of a Vietnamese bánh mì sandwich.

The banh mì sandwich was born in the era of French Indochina, when France annexed territories in 1862. The French remained in the region until 1954. (The State of Vietnam was established in 1949.)

During this period, there were many resident French administrators, military and merchants. They brought French cuisine with them, and Vietnamese restaurateurs and household staff learned how to cook it—including baking baguettes.

When the French left, the Vietnamese varied the classic baguette recipe by making it more to their taste: mixing rice flour with the conventional wheat flour. The result: an airier, puffier baguette, with room to pack in:

 
The condiment of choice was mayonnaise or a dash of Maggi Seasoning, soy sauce are-like condiment that is made made in a similar way, but Maggi is made from hydrolyzed wheat protein instead of soybeans. Its flavor is deeper and more complex than soy sauce.

So the Hello Fresh chefs put their heads together to develop a Vietnamese-inspired recipe, marrying burger and bánh mì was the first thing they thought of. But it stands to reason that if something could stand the test of time and taste THIS good between two slices of bread, it would taste equally as delicious between two buns, right?

And the Bánh Mì Burger was born.
 
 
RECIPE: BÁNH MI BURGER

There’s a major shift with this burger: It’s made from ground pork instead of beef. Pork and chicken are the main meats of Vietnam, along with fish. Beef is not often found.

Ground pork is seasoned with fragrant herbs, spices and sauces that intensify as the patties sear. Can you use beef? If you want to. How about a beef-pork blend? Or chicken or turkey burgers?

The burgers are served with oven-baked sweet potato and/or carrot fries.

For a different take on a Vietnamese pork burger, check out this recipe from Sutter Home.
 
 
Ingredients

 
For The Sriracha Mayonnaise

 
For The Garnishes

 
For The Buns

Instead of conventional hamburger buns, use brioche buns.

Or, to get more of a bánh mì effect, serve the burger on a baguette, cut in half horizontally and then cut to the length of a bun.
 
For The Sides

 
Preparation

1. BAKE the fries. Cut the carrots and/or sweet potatoes into julienne fry shapes (if you prefer, you can cut them in coin shapes). Season with salt and a bit of cinnamon. Bake for 20 minutes in a 400°F.

2. MIX the ground pork with the seasonings, and cook to medium. A properly cooked pork burger should have an internal temperature of 160°F. Cook the patty over medium high heat for 5-7 minutes on each side.

3. TOAST the buns as desired. When ready to assemble:

4. SPREAD both bun halves with sriracha mayonnaise. Add the patty and top with the garnishes as desired.
 
 
MORE FUSION FOOD RECIPES

[1] Fusion food: American hamburger meets Vietnamese bánh mì (photo © Hello Fresh).

[2] You don’t need an outdoor grill: It’s easy to make multiple burgers in a grill pan, like this one from Calphalon (photo © Williams Sonoma).

[3] Another Vietnamese-style pork burger with bánh mì seasonings and garnish. Here’s the recipe (photo © Sutter Home).

[4] An alternative to the burger: Turn the ground meat into meatballs, like this chicken meatball bánh mì sandwich (photo © Good Eggs).

[5] While Americans typically prefer a parsley garnish, Vietnamese prefer the more flavorful cilantro (photo © Good Eggs).

[6] An all-American pork burger, with barbecue sauce and sautéed apples (photo © Sutter Home).

*What Is Fusion Food: Fusion food is a particular dish or cuisine that combines elements of cuisines from different countries, regions, or cultures. The California Roll is fusion food: a sushi roll of Japanese crab and cucumber with California avocado. Avocados did not grow in Japan.

†Thai Spice Blend. You can find Thai spice locally or online. This brand from Amazon includes cardamom, cinnamon, clove, coriander, cracked black pepper, cumin, fenugreek, galangal, garlic, ginger, nutmeg, paprika, sea salt, turmeric, and yellow mustard seeds.

‡Shrimp Extract Powder. Ground dried shrimp mixed with salt, shrimp extract powder is used in dips, gravies, marinades, salad dressings, sauces, soups, seasonings, stuffings, and to flavor appetizers, breads/crackers, entrées and snacks. It delivers “an authentic clean shrimp flavor with a pleasant shellfish and shrimp broth profile” [source]. You can buy it online; but it may be easier to simply leave it out of the recipe. There is no immediate substitute. You can check out Knorr Shrimp Flavor Granulated Bouillon; or umami powder; even powdered mushrooms.