Wild Salmon & Maui Ribs - Katz is back - chefshop.com/enews
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In this issue:
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Wild Salmon
Maui Ribs
Katz Farm
Oil & Vinegar
cookin' condiments
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agrodolce
sweet & sour
black button
sage honey
gold medal
winner
late harvest
honey vinegar
the best date
On an acre of land, up to fifty females and one male can grow in harmony. A 15 to 20 year old tree will yield about 200 pounds a year.
Where fossils show they thrived 50 million years ago, humans have been cultivating them for 6,000 years. Hundreds of varieties are grown worldwide, while only twelve are grown in the States. Of those, over 90% of the total US crop are grown in the Coachella Valley. Check out the recipe today, Deviled Dates.
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Fresh Wild Salmon
The fish are running!
This is what your Salmon should look like. It's a fish, that once you have the real deal, you'll understand why everyone talks salmon. The summer catch is coming in daily, so now is the time to have fresh salmon!
We still sell our fish the old fashion way, even though we are online. We talk to you, via email or on the phone. We let you know what's best "right now" when you contact us. And, we give you "market price" as well. Usually "market price" is code for more, but for us, we hope, it means less. And, if we think the salmon is too expensive, we will tell you and let you decide. Seem expensive? It is, but remember our fish is just off the boat, out of the water, and on a plane to you. Airfare, especially when there are no stops, isn't cheap. And when flying fish, it's no different.
Shop now for fresh wild salmon
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Katz Farms
Some of the best on the planet
Albert and Kim Katz' culinary lineage spans over 30 years. It began in the late seventies when cooking and eating local, farm-fresh food was just beginning to take hold in the US. Kim and Albert spent time learning about the value of quality ingredients. Later, down the road, as they worked to create some of those ingredients, their mission became simple: to produce genuine and authentic foods with integrity and in a traditional manner that nurtures the soul and satisfies the palate.
I can't tell you how much I enjoy my conversations with Albert. We talk about life through food. And, even if we don't agree on everything (he is often wrong but won't admit it) in the end it's just passion. And, though we sell Katz' Farms stuff, and that they are obviously some of the best on the planet, it is in the end, the reason we are in the food business, people.
shop now for products from Katz Farms!
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the Original Recipe
Maui Ribs
It's summer time and maui ribs are the very best treat I can think of. To us it falls in the same category of foods like hamburger and hot dogs. Cooked right, you are the grill master!
Rick purchased the secret recipe from the originator of the Maui Rib, Azeka's Ribs,and the rich flavorful marinade brings this succulent cut of meat to a new level. These ribs have a higher meat-to-bone ratio than typical barbecued ribs, and that means a lot more good eating.
About Short Ribs
The short plate is the portion of the steer just below the rib primal - ribeye steaks and prime rib - and it is the source of "short ribs." These are rectangular sandwiches of richly flavored meat and bone interlaced with just the right amount of fat. Short ribs are taken from the sixth through tenth ribs. They're typically cut into portions about 3 inches thick across three bones, and they are usually slowly braised or barbecued low and slow.
But this traditional cut is too big to cook on a grill and emerge tender. So, these Maui Ribs have been cut thin - 1/4 to 3/8-inch thick - and marinated, resulting in an unbelievably juicy and flavorful grilling experience. This, of course, is the appeal of Maui Ribs.
Shop now for the ribs of summer!
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Wild Lingonberry Syrup!
crisp flakes
Think of a French delicate cookie, which crumbles and disappears in your mouth. The crunch is delicate, and enticing. To a great pastry chef, Feuilletine Flakes is a topping, a shape, a wall covering and addition to frosting or filling.
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Cooking Classes!
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Cooking Class with Chef Lesa - Parisian Nights Class
Paris is, sans doubt, the most romantic city in the world. Like a loved one, you can evoke its presence by certain scents, by pieces of music, and by little bites of food. We will laugh, sing, and enjoy these brasserie-style dishes inspired by some well-known aphrodisiacal foods: Artichoke Soup with Parmesan Crisps and Truffle Oil, Chocolate-honey Pots de Creme, Coq au Vin Blanc with Figs, Oysters with Sauce Mignonette, and Winter Greens tossed in Dijon Vinaigrette.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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