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


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TIP OF THE DAY: Tomatoes With Flavored Sea Salt

June 18, 2012 at 7:11 am · Filed under Appetizers-Hors d’Oeuvre

Here’s an easy hors d’oeuvre or snack that’s delicious and different: cherry tomatoes with a choice of flavored sea salts.

Simply set out toothpicks and let family and guests enjoy a succulent cherry or grape tomato with a dip of flavorful salt.

Choose salts with contrasting colors, flavors and textures (crunchier coarse salt versus fine grain). Here we’ve used:

  • Alaea, a red volcanic salt from Hawaii.
  • A homemade mixture of coarse sea salt and dried rosemary (3:2 proportion).
  • Saffron-accented sea salt—one of our favorite products, and a great hostess gift.

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    There are many other wonderful choices, from pink Himalayan sea salt to crunchy smoked Maldon sea salt from England, which has unique, pyramid-shaped crystals.

    		  
    A martini of cherry tomatoes with three flavored salts. Photo by Elvira Kalviste | THE
    NIBBLE.
     
    Check out the large variety of gourmet salts in our Salt Glossary.

      

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    PRODUCT: Grillcomb, The New BBQ Skewer

    June 18, 2012 at 5:00 am · Filed under Kitchenware-Tabletop


    Skewer with ease with the Grillcomb. Photo courtesy Fusionbrands.

    		   Grill mavens can now skewer with style with the Grillcomb from Fusionbrands.

    You need dexterity to thread foods dead-center onto conventional wood or metal skewers. But the Grillcomb, with its row of individual 18/8 stainless steel teeth, lets you easily slide on chunks of beef, chicken, shrimp and vegetables.

    When it comes time to flip, even the most delicate items turn easily without spinning. If you’ve ever watched cherry tomatoes spin and end up on the wrong side, you’ll appreciate this feature.

    The grilled food easily slides off the Grillcomb onto the plate; no more burst tomatoes or smashed scallops. Plus:

  • No more soaking or splinters.
  • The handle makes marinating easy.
  • It’s safer to load than conventional skewers (so delegate to the kids).
  • And off course, it’s dishwasher safe.

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    Get a set of two for intimate meals, or load up on Grillcombs for larger parties. Pick up extras for house gifts when you’re invited to a cookout.

    A set of two single serving skewers, 12 inches long, is $11.00 at Fusionbrands.com.

    MORE GRILLING GEAR

    These specialty items can make grilling a breeze:

    CORN: If you have trouble flipping corn on the grill, try a corn grilling basket.

    FISH: To keep fragile fish from breaking while flipping, use a grilling basket.

    POPPERS: How about some jalapeño poppers, easy to make with a chile grilling rack?

    SLIDERS: It’s easy to make sliders, mini-burgers, with a slider grilling set.
     

      

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    TIP OF THE DAY: Be More Devilish With Deviled Eggs

    June 17, 2012 at 8:43 am · Filed under Eggs, Recipes

    America loves deviled eggs, although we can’t agree on the best recipe.

    So serve them as a first course in a trio of three different recipes. Here’s a gourmet deviled eggs concept from Root, a farm-to-table restaurant in Bethlehem, New Hampshire. Chef Richard Larcom prepared a delicious appetizer of deviled eggs served three ways, using Pete & Gerry’s Heirloom Eggs.

    Chef Larcom’s deviled egg selection includes a his signature deviled egg, a bacon fat and Cheddar deviled egg and the Dare-Deviled Egg, which includes Maine sea urchin, wasabi and a garnish of toasted nori.

    MAKE GOURMET DEVILED EGGS

    Here’s your opportunity for creative expression—to create your personal trio of gourmet deviled eggs. Some ideas to start you off:

  • Caviar: mix in tobiko for crunch, or top with salmon caviar
  • Fruit: dried blueberries, finely-diced mango or pineapple
  • Seafood: crab, lobster, shrimp, smoked salmon, sturgeon
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    Serve deviled eggs three ways as a first course. Photo courtesy Root restaurant and Pete & Gerry’s.
  • Vegetables: capers, chopped olives, fresh dill or other herb (chive, cilantro, parsley), finely-diced fennel, finely-diced tricolor bell peppers or pickled vegetables
  • Wild Card: bacon, BLT (crumbled bacon, shredded arugula leaves and diced, seeded tomatoes), cheese (goat, Cheddar, Parmesan), nuts (chopped pecan or pistachios) or the “hot group”: the basic recipe mixed alternatively with horseradish, hot sauce and wasabi

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    TAKE ANOTHER BITE

  • More deviled egg tips and recipes.
  • Caviar deviled eggs recipe.
  • How to make perfect hard-cooked eggs.

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    THE DIFFERENCE BETWEEN STUFFED EGGS & DEVILED EGGS

    Stuffed eggs were a popular dish as far back as the Roman Empire. There are many different recipes for stuffed eggs, but the term “deviled eggs” originated in 18th-century England.

    “Deviled” refers to the use of hot spices or condiments in a recipe—paprika, mustard, hot sauce, horseradish, chiles, wasabi, etc.

      

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