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Summer Marinade, great ingredients for change! New Hot Honey, the Best Worcestershire Sauce and more at chefshop.com/enews |
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 Three Continents Marinade Making Fusion Marinade A marinade is a sauce that imparts its unique flavor upon its intended recipient. Not only for steak preservation, marinades are a great way to influence the outcome of how all your food tastes. A tablespoon of flavor can make a marinade go from one continent to another with a stir of the spoon. A fusion dish is the mixing of not only countries, it is also the mixing of a culture's foods together to create a new flavor. Marinades have been around (most likely forever), utilizing soy sauce, sugar, vinegar, spices and citrus, to help preserve foods before refrigeration. A marinade may reduce the levels of carcinogens in meat when grilled by reducing the heterocyclic aromatic amines according to the American Chemical Society. Taking your favorite ingredients, blending them into one bonded flavor of memory happiness, can pull your favorite places all into one. In this recipe we have taken 3 continents and mixed them into one. Though each ingredient can stand on its own and contribute to any marinade or fusion dish. Experiment and find your heart in food. See how easy it is to make this Marinade! |
 What is Chermoula Though there is not a lick of meat in here, the instant memories evoked are of every great smoked, grilled or BBQ protein you have ever had! What a masterpiece of delicious flavor! And as your flavor mind comes up with a zillion ideas of what to do, your confidence soars and you feel perfectly in control of your next masterpiece! To the nose, Moroccan chermoula reminds me of an olive tapenade with a twitch of tomato and a myriad of spices including cumin. And to the mouth, wow, it is not what you expect. The spices mix together, and to your palate, the cumin and the paprika stand up. On the outside of the inner walls of your mouth is the garlic. With a smoothness of a delicious sauce there is the preserved lemon that is just right, providing a little chew. Complexity revolves in your mouth, but the finish is complete & simple! Think tomato as the carrier or support, then the olive oil washes through with the olive flavor bringing with it the cumin & paprika. And topping it all, like any good herb, parsley and cilantro open up and bring the garden. The preserved lemon is identifiable, yet not overpowering at all! What a mix! As the flavor finishes, you feel like you are eating all of Morocco in one spoonful! Easy to use and spoon ready! What is Chermoula? So many things and its uses vary from a marinade, to a sauce, to a dip. Every cook, chef, home, and region has its own version in North Africa. The most common recipe in the big cookbook in the clouds will be with cilantro and parsley as the main vehicle. And along with key spices, cumin and paprika, the variations abound. Mehdi of Villa Jerarda is based around the ever perfect tomato, melding the flavors of Morocco and packing it all into one jar. With Moroccan roots, it is full of flavorful fun, not spicy and not offensive at all! One taste and it will remind you of some dish you’ve had before. Chermoula evokes the best from your fish dish, pimp up your next Pil-Pil shrimp recipe, or simply join hands with your favorite tuna fish sandwich! Add it to your favorite vegetable tangine or dip your cold veggies! It is so easy to use! Shop now for Villa Jerada Chermoula! |
 21 different options Mustards! For many, mustard is as versatile (and loved) as mayonnaise. Often paired with ketchup, another great condiment, moutarde can also be used on its own as well with great abandon. Vinaigrette for salads, of course, steaks, grilled ham and cheese, marinades, glazing, as a rub, cheese dips, stews and baked beans. You can also make your own flavors of mustard with mustard powder. Mixing mustard powder with water can make a nice hot spice. Mixing with wine or vinegar and adding spices or flavors can create a new (and your own) flavor. The largest mustard seed producer (country) in the world is Canada, then Nepal and then Myanmar. The mustard plant, Sinapis alba, is white with yellow seeds. Brassica juncea is known as brown, Chinese, Indian and Leaf mustard. Brassica nigra is black mustard. The Mustard plant can reach as high as 30 feet. Mustard may give pain relief and healing to a kitchen burn after dousing the skin in cold water. Mustard greens are a wonderful winter vegetable and can be eaten raw or cooked. Mustard gas does not come from the mustard plant. Check out the entire Mustard Category! |
 Nothing but seeds The smell is like mustard. What you notice is that there, packed inside the jar, are whole mustard seeds. I love the crunch. If you like seeds in your mustard, this is the one for you. If it's not the crunch or the look of the seeds, it just might be the Canadian Whiskey that makes this a favorite. Canada grows over 90% of the world's mustard and is home to the world's biggest and oldest mustard mill. Kozlik's has been hand-making mustard for over 60 years, and is recognized as one of the world's best. Ingredients: Mustard Seed, Water, Distilled Vinegar, Whiskey, Honey, Garlic, Spices, Sea Salt. Shop now for Kozlik's Canadian Triple Crunch Mustard! |
 Woos-t-er-sure Sauce Worcester - Wuster or Wooster Shire is sure, like New Hampshire (New Hamp Sure, in case you didn't know). The secret recipe for Worcestershire Sauce was designed by John Lea and William Perrins, two chemists, in Worcester, England in 1837. The original is still, well, real, and well, tastes original. The BBC says that there have been over 30 variations of the Worcestershire sauce sold. As the saying goes “Imitation is the sincerest form of flattery”. And sometimes you can make something similar but not the same and even make it better. Col Pabst All Malt Amber-Lager Worcestershire made in Milwaukee, Wisconsin is better. Way better! Starting with fresh Milwaukee Amber Lager and then blending in 21 all natural ingredients. Along with Tamarind and Anchovies, Col Pabst adds Grenadian Ginger and Madras Curry. Aged in small batches this worcestershire sauce is more like a fine balsamic than an ingredient. To the nose it is like a sweet, hint of anchovy fish sauce, with twists and turns that are hard to identify. It twinkles in the nostrils and is very enticing. To the mouth the sauce has a saltiness, a sweetness and this wonderful complex flavor that rolls around, begging you to taste a little more. You can sip this and sip some more. It's pretty gosh darn good! (Try sipping those other sauces and feel the burn and not in a good way.) Of course you can use it anywhere Worcestershire sauce is called for...and more. Pretty much where you think it will work, it will! Shop now Col Pabst Amber Lager Worcestershire Sauce! |
 Toasted Sesame Oil! This golden brown, toasted sesame oil adds a rich, nutty flavor to your vinaigrettes, stir-frys and BBQ marinades. Not over-powering, this oil adds just the right amount of toasty sesame punch. Sesame oil, also known as Gingelly Oil and Til Oil, is an ancient ingredient. The Assyrians used it as a cooking oil more than 2500 years ago. It was an expensive delicacy back then, and a hundred years later in Persia it was still an oil only the rich could afford. La Tourangelle has partnered with one of the oldest Japanese oil mills to bring you this toasted sesame oil, crafted in central Japan following traditional methods that are over 270-years-old. Sesame seeds are slowly roasted using lower temperatures. The result is a lighter colored, more richly flavored oil with a subtle, toasted taste. Using sesame oil is so easy and it works well in so many things. Keep a tin in the refrigerator to keep the oil fresh. Shop now for Toasted Sesame Oil! |
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 Hot honey This honey is hot! How cool is that! It’s sweet of course, it’s honey after all, yet even if you dip your finger in avoiding all the little red spots of chili pepper your tongue is still treated to some tingly heat! And I mean heat. It lingers longer and sparkles on your lips and the tip of your tongue. And the back of your throat will get some burn, too. The honey itself takes on a coffee cocoa thing, rich and dark, making this cool flavor really well rounded. I don’t know if the honey actually is this flavor now or if the pepper changes how your taste buds taste. If your tolerances for all things hot is low you still might be able to dip in it. The honey is magical in how it keeps things moving all the while delivering hot chili flavors, well defined without the explosion. For hot people you just will love the well rounded flavor, exemplifying these special chili peppers from Hawaii combined with Wilelaiki honey. The honey brings and delivers the heat in a really descriptive and flavorful way. Even if hot is not your thing this honey is so perfect for a glaze or a marinade. Add it to baked beans or surprise your pals with a spicy hot honey vinaigrette! Or spread it on toast for a morning pick-me-up. This honey is worth having! Sweet heat is always something you want in your life, and here it is! Shop now for Big Island Bees Hawaiian Chili Pepper Honey |
 Black Sesame Seeds Adding sesame seeds to anything (and everything) is easy. Toasted or not, they can add a touch of flavor and a little crunch. And with all the goodness that sesame seeds impart once they are in you, it can't hurt to sprinkle with abandon! Sesamum radiatum and Sesamum indicum are flowering plants in the genus Sesamum (also called benne) native to Africa and India. They are black and white, and boy, they are different (just color). On the inside the raw seeds are very similar. It is when they are toasted that the Sesamum radiatum show their nuttier personalities with a nice, character building bitterness. Raw sesame seeds are easy to toast and if you have the time it is a wonderful way to chill. Keep them frozen to preserve the oils for a shelf life of up to a year. You can add them to almost any dish. Try them in a stir fry, top your next steak or pastry from cookies to pie! Or you can make Tang Yuan (Sweet Rice Balls with Black Sesame Filling). Some say if you eat enough black sesame seeds your hair will return to the color it was when you were 20. I haven't seen it yet. But I am not shy to eating a handful a day just to see if it is true! Shop now for Black Sesame Seeds! |
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 White Sesame Seeds Growing on a single stalk, ranging from 2 to 9 feet, the hairy pods of the thick bush contain the seeds of sesame. As old as the hills, sesame seeds make oil and butter. Not only a main ingredient in Tahini and Halvah, sesame has also been used as a baking ingredient for at least 4000 years. As a spice or as a condiment, as a seed or as source of oil, sesame can add good flavor. Like a finishing oil, sesame brings a distinct taste to dishes, bringing hints of Asian memories. Historically, the sesame plant has been created to make wine, perfume and has been used as a medicinal antidote against the bite of the spotted lizard. I use sesame seeds in almost everything I make. I once read that black sesame will turn my hair less grey. Since I didn't have black seeds, I figured I might benefit from white. It turns out there actually may be good health in those little seeds. Considered a good source of copper to fight Arthritis, magnesium to lower blood pressure and diminish cholesterol, and calcium to prevent colon cancer. And if you eat a quarter cup, or about a big mouthful you can make a significant contribution to your daily nutritional needs. I don't know if it's working, but my hair is whiter than it was 5 years ago. Shop now for White Sesame Seeds |
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 Sorrento Lemon Olive Oil! In case you missed this last week. A fabulous Italian Sorrento Lemon Olive Oil is here! Read our tasting notes. To the nose it fills and smells like a wonderful lemon without any bitter notes. To the eye it has a nice yellow green color and darkens with depth. To the mouth it is pure joy. A sip is lemony. By the mouthful, it takes a moment for the lemon to evolve into a gentle wash that passes through. As the oil swishes the lemon moves to the outside in the cheeks and to the back of the throat. It has a bit of roll around action and when the oil has dissipated, the upper part of your cheeks seem to keep the lemon flavor! The finish has a little bit of bitter on the top outer edge of the tongue and a hint of heat in the lower back of the throat. Enough to create a little cough. Shop now for Casina Rossa Sorrento Lemon Olive Oil! |
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 It's like a kitchen drug that's legal! The history of magical dust is a long and secret story that is rarely shared amongst mere mortals. This secret is not in the history books but is, in fact, shared in code via the secret communicator called children’s stories. Our story starts here in the ancient library of Britain. We had gone to look for Shakespeare, but instead we found a guy named Benedict, an actor in disguise as Hamlet, who knew of the origins we sought. He spoke to us in iambic pentameter about fairy & pixie dust and the importance of the Leprechaun’s pot of gold. He said that the origins of the secret dust came from Italy in Umbria and that a special man had passed on the secret of capturing this pot of gold, known commonly as Wild Umbrian Fennel Pollen, with love to his son. The secret lies in the gathering of the pollen, he continued. Selecting only the best and the brightest yellow amongst all the flora in the summer and carefully shaking the florets to relieve and capture just the pollen. It is then dried in the shade, away from the harshness of the God Helios. It is this attention to the process and detail that makes this fabulous. The process takes an enormous amount of time and patience is required. The result is indeed the fairy dust we seek. This Wild Umbrian Fennel Pollen is like no other on the planet. Its bright yellow coloring is created by microscopic little angels, mimicking a flower. And like the magical stories we have read, it only takes a tiny dusting to change our palates forever! Transforming fowl or fish, or a touch to a green vegetable, it is amazing what this secret mythical “dust" can do! You can feel the heartbeat of the pixie in every bite! It can top almost everything you eat in the summer, from grilled veggies to fowl of any kind. Our stand-by is this Fennel Pollen Chicken Recipe. Oil, salt & pepper and fennel pollen. It’s that easy! And is even better! Shop now for Italian Fennel Pollen! |
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 Black Garlic KetchupHealthy longevity comes from eating Black Garlic! This dark, very dark gourmet ketchup is nothing like the red stuff we have used our whole lives. In fact, it does not resemble anything we have had before. Though, I am thinking that the next burger I make will have this as the condiment of excellence. Like most ketchups, it has vinegar, acid and tomato. And there the similarity stops. To the nose Hawkshead black garlic ketchup has a big, twingy tickle from the acetic acid - balsamic vinegar. To the tip of the tongue it is sweet. And to the mouth it is a squeeze in the cheeks pleasure. It took a couple of “tastes” to notice the little bits of garlic. At the end, some of the time, there is a tickle in the back of the throat. The flavor of this gourmet ketchup is not “garlic”, at least not to the taste buds. It takes some cheek smacking to get the garlic...the flavor is much more about the complete experience. Sweet twinge of good with hints of Balsamic and caramel. This is like an extension enhancement of black garlic into a ready to pour form! To make black garlic you heat a full head of white garlic at 150 degrees for several weeks. The browning action is created by Maillard reaction and is not caramelization. The sharpness in fresh garlic is transformed as it breaks down over time and minimizes the strong flavor. It has been around for a long time, long associated with longevity and even immortality, black garlic is rich in color, rich in flavor, with roundness, fullness and lots of fun when it is packed like a gourmet ketchup. Shop for (and restock) Hawkshead Black Garlic Ketchup!  Check out what's Cooking in Classes.Check out the classes and reserve your seat now! Give the best Gift of food! Cooking Class Gift Certificates are available. Booking the next Classes Now. ChefShop Cooking Class |
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| This Week's Recipes |
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Grilled Broccoli Panini with Tome and Double Cream Recipe Unbelievably delicious. Sort of a French-inspired panini. Ancient Grains "Risotto" Style, with Summer Vegetables Recipe This is an awesome recipe using a delicious and healthy grain, emmer (farro), and seasonal summer vegetables. Michel Nischan (James Beard award-winning chef) prepared this recipe at the 2011 Food and Wine Classic in Aspen, CO. Curried Carrot Soup Recipe Shauna Ahern, The Gluten-Free Girl, is an amazing person, an amazing writer, and an amazing cook. Add to that, a very talented husband chef, and you have a winning combination, and a great book. |
| See what you missed in previous Newsletters |
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Italian Lemon Olive Oil, Pasta, Pomodoraccio, Easy Recipes, Italy A Trip to the Cherry Blossoms, Salt Filled Umami, Mudd Amazing New Drinking Vinegars From a Chef |
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