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


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Plantspired Plant-Based Steak From Nasoya Is A Winner

July 14, 2022 at 6:17 am · Filed under Product Reviews, Tip Of The Day, Vegan

Plantspired Steak Skewers With Summer Squash & Onions
[1] Plantspired steak skewers with summer squash and onions (both photos © Nasoya).

Plantspired Steak Sandwich With Caramelized Onions
[2] Plantspired Steak sandwich with caramelized onions.

  

Thank you, Nasoya, for sending us a sample of Plantspired Plant-Based Steak. It’s become a staple in our kitchen, going from fridge to plate in 30 seconds.

And no one guessed it wasn’t real meat until, towards the end of enjoying a grain bowl, one taster hesitantly asked.

But in its Korean BBQ Flavor, these tender, marinated, sliced steak-like strips, made with textured soy protein, are char-grilled over an open flame and paired with sweet and smoky bulgogi sauce that goes with everything.

Walmart also has Plantspired Zesty Mexican Style and a Savory Tuscan Style, for $3.98 (the SRP, which you may find for the Korean BBQ flavor at other stores, $6.98).

The 7-ounce package (14 grams of plant-based protein) is a generous portion for one and can be split into two servings.

Plantspired Plant-Based Steak is so versatile:

  • As a main course with vegetables, noodles, rice, or other grains.
  • In a grain bowl or atop a green salad.
  • On a sandwich with caramelized onions and crusty bread).
  • With breakfast eggs (a vegetarian steak and eggs!).
     
    Nasoya has recipes for nachos, breakfast burritos, and more.

    The refrigerated product can be found in the produce aisle at a retail price of $6.99.

    We are not vegan or vegetarian, but strive to eat more plant-based foods.

    “Steak is one of the last categories to present a truly delicious plant-based alternative,” says Nasoya, “and we think we have cracked the code with a product that delivers in flavor, texture, nutrition, and even price.”

    We agree!

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    Rye Day The 13th: A Rye Whiskey Holiday To Celebrate Every Month

    July 13, 2022 at 12:32 pm · Filed under Cocktails & Spirits, Food Holidays, The Nibble

    It’s Rye Day the 13th is a food holiday started by the Maryland-based Sagamore Spirit Distillery in 2016. It was begun as a promotional opportunity for restaurants and bars.

    The organizers suggest “a coast-to-coast toast” with Rye.

    It reminds us of National Gnocchi Day, which occurs on the 29th of every month, in Argentina. All celebrants have gnocchi for lunch or dinner.

    But we digress: back to the Rye.

    Why not have Rye Day The 13th at home? Look in your closet: Do you have a bottle?

    If not, Basil Hayden, Knob Creek, Old Forester, Redemption, Sazerac, Woodford Reserve, and other brands are waiting for you!

    Rye whiskey is known for its full-bodied, spicy flavor. It has a peppery finish, and it’s much dryer than Bourbon, the spirit most related to it. The latter is sweeter, being made of at least 51% corn. Rye is made with at least 51% Rye). Here’s more about Rye vs. Bourbon.

    How about a Rye cocktail party?
     
     
    CLASSIC RYE COCKTAILS

    There are scores, if not hundreds, of Rye cocktails. But the two you should try first are the most popular:

  • The Manhattan, the most famous Rye whiskey cocktail. It was first created in the 1870s (in Manhattan, of course) from Rye, sweet vermouth, and bitters, and garnished with a maraschino cherry. It delivers hints of pepper and spice from the Rye, sweet tanginess from the vermouth, and herbal nuances from the bitters.
  • Here’s the recipe, and the history of the Manhattan cocktail.
  • The Sazerac, made in New Orleans in the mid-1800s, combines Rye, Cognac, absinthe, Peychaud’s bitters (a New Orleans brand), and a sugar cube, garnished with lemon peel. The name comes from the Sazerac de Forge et Fils brand of Cognac initially used to make it. This is a drink for licorice lovers: absinthe gives it a black licorice finish. Since 2008, the Sazerac has been the official cocktail of New Orleans.
  • Here’s the recipe, and the history of the Sazerac.

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    If you want something simpler, try:

  • Whiskey Ginger: Rye on the rocks, topped off with ginger beer or ginger ale.
  • Rye & Soda: Rye on the rocks, topped with soda. A few shakes of bitters add more complexity.

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    > Check out the different types of whiskey.

    		 

    Manhattan Cocktail Recipe For National Bourbon Day
    [1] The Manhattan, the most popular Rye cocktail (photo © The Mercury | Atlanta [now closed]).

    Sazerac Rye Cocktail
    [2] Second of the legendary Rye cocktails, The Sazerac, from New Orleans. Here’s the recipe (photo © Old Forester).
     

     
     

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    Loaded Bacon Cheese Fries Recipe For National French Fry Day

    July 13, 2022 at 7:21 am · Filed under Food Holidays, Recipes, The Nibble, Vegetables-Salads-Herbs

    Loaded Bacon & Cheddar French Fries
    [1] Loaded bacon cheese fries are easy to make (both photos © Idaho Potato Commission).

    Greek Salad Topped With French Fries
    [2] A Greek salad with Greek-seasoned fries (oregano, thyme, garlic). Here’s the recipe.

    Grown In Idaho Crinkle Cut Fries Package And Baked Fries On A Plate
    [3] Grown In Idaho frozen crinkle-cut fries (photo © Coltrane’s).

    		 

    July 13th, National French Fry Day: The very name suggests that, no matter how hard you’ve been trying to avoid fried foods, you deserve a serving of crisp fries today—like the Loaded Bacon Cheese Fries recipe below.

    The good news: This recipe is for baked French fries (photo #1). No added fat!

    They’re just as delicious, and so much easier to make. You don’t even have to peel potatoes: The recipe uses frozen Grown In Idaho crinkle-cut fries (photo #3). (and if you haven’t tried them, you’ll be pleasantly surprised).

    You might as well double the recipe for these Loaded Bacon Cheese Fries, because the first batch will be devoured in minutes!

    If it sounds familiar, this recipe is featured in the Idaho Potato Commission’s Big Idaho Potato Truck television commercial, and folks across the country have been clamoring for the recipe.

    You can even use them to top a green salad. If it sounds strange, check this out (photo #2).

    Does eating fries on a salad make them guilt-free?

    > 16 more French fry recipes.

    > The history of French fries.
     
     
    RECIPE: LOADED BACON CHEESE FRIES

     
    Ingredients For 4 Servings

  • 1 package frozen Grown in Idaho® crinkle-cut French fries (or substitute)
  • 1½ cups shredded sharp cheddar cheese
  • 6 slices thick-cut bacon, cooked and roughly chopped
  • ¼ cup sour cream or ranch dressing
  • 2 scallions (green onions), sliced, green parts only
  • Ketchup, for serving

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    Preparation

    1. HEAT the oven to 425°F. Grease a rimmed baking sheet or large cast-iron skillet with cooking spray.

    2. SPREAD out the crinkle-cut fries in an even layer on the prepared baking sheet.

    3. BAKE for 25 to 30 minutes, until crispy and golden brown. Then sprinkle the fries evenly with cheese. Bake for 3 to 5 minutes until the cheese is melted.

    4. REMOVE from the oven and sprinkle with the bacon. Drizzle with the sour cream or ranch dressing, then sprinkle with the sliced scallions.

    5. SERVE immediately with ketchup on the side.
     
     
    > Beyond salads: More ways to use ranch dressing.
     

     
     

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