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


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TOP PICK: Sweet Sunshine Chile Sauce

  We taste more than 3,000 foods a year; sometimes it seems that half of those are barbecue sauces and similar condiments (in reality, we probably taste more like mere hundreds of them). While some of the sauces stand out (here are prior favorites), only one has made it to Top Pick status. Until now.

The sun is indeed shining in New Haven, Connecticut, where six varieties of Sweet Sunshine Chile Sauce are made: Sweet, Warm, Roasted Garlic & Shallot, Jamaican Jerk, Hot and Atomic. Our personal preference leans to the milder side of the chile spectrum. But the captivating thing about Sweet Sunshine is that Jamaican Jerk, Hot and Atomic all deliver wonderful, complex chile flavors instead of the simple, searing heat found in many other products. No wonder they’ve racked up 18 awards at major chile festivals. People looking for a great new sauce are urged to let some Sweet Sunshine into their lives…and onto their grilled meats, sandwiches, eggs, chicken wings, crudités and other dippers.

What an easy way this is to spice up everyday foods—and what a great gift for anyone who likes flavor sensations. If you plan to be invited to barbecues this summer—or want to impress guests at your own—lay in a stock of these. Read the full review, and get more serving suggestions, at TheNibble.com.

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TOP PICK: Rick’s Picks Pickled Vegetables

With Rick’s Picks, you can pick a peck (or at least a 15-ounce jar) of pickled red peppers, asparagus, beets, green beans, green tomatoes, okra and, of course, that most familiar of pickled vegetables, the cucumber (including garlic dills, bread-and-butter and other pickles).

It was love at first bite with Rick’s Picks. We usually leave our specialty food store with arms aching, because we’re carrying so many jars. Rick’s, a beautiful artisan product, is no cheap pick(le), but it’s worth every nickel. Every sandwich served becomes more gourmet with a garnish of Rick’s Picks. A barbecue becomes memorable with a Rick’s Picks tasting bar. Some of the vegetables make cocktail garnishes extraordinaire. And as gifts for those who love their pickles, a sampler package—or even better, the Pickle Of The Month Club—will make you a hero.

 
We first wrote about Rick’s Picks two years ago. But Rick Fields continues to innovate (Smokra, pickled smoked okra, is a slam dunk—even for people who say they don’t like okra). With barbecue season, Father’s Day and summer guesting upon us, it’s time to revisit these gourmet pickles. There are four gourmet cucumber pickles and seven pickled vegetables for appetizers, sides, snacks and garnishes. You’ll never think of a pickle the same way again. In fact, you may even be inspired to try pickling your own! Read the full review on TheNibble.com.

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TOP PICK: Microbatch Chocolate Bars

  If you’re a person with a passion for the world’s greatest chocolate, why not produce it yourself? That’s what the chocolate artisans in this week’s Top Pick have done—the majority of them as a second career.

They are not chocolatiers in the traditional sense. Their goal is not to make bonbons, nut clusters and truffles. They are chocolate purists whose goal is to produce the best chocolate bars in the world from scratch, traveling abroad to source raw beans, cleaning, roasting, winnowing, grinding, refining, conching, tempering, molding and packaging the chocolate—some with no help, some with a partner and/or a tiny staff. In the process, most have built or modified chocolate-producing equipment for results they could not otherwise achieve.

So, how good are these bars? They rank with the world’s best, including acclaimed small producers (but still, much larger than micro producers) like Amedei, Michel Cluizel and Pralus. If you like great dark chocolate, this is an eye-opening journey you can take without ever leaving your home. Read the full review and learn more about these exceptional chocolate bars on TheNibble.com.

 

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