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Mild, Medium and Hot Pepper Flakes for every dish, last call for red cherries and more at chefshop.com/enews |
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Big Bold Beautiful Aji! Chili Flakes from Peru Have pepper flakes, like the ones you sprinkle at the local pizza parlor, taken the road that ground pepper already has? Ground pepper in a table shaker seems like a token gesture of something. I wonder if those who have only shaken pepper from a shaker wonder why there is such a rage about freshly ground Tellicherry peppercorns. Well, you know, although chili pepper flakes in the packet have more punch than the typical pepper shaker, those chili flakes are nothing like the good stuff! Stop and smell the chili flakes! Life is too short to just get hot! It’s worth it to take the time to take a big whiff of these chili flakes! They smell great! Fabulous heat that explodes the flavors in your mouth, without the total meltdown of your sensory system! The way hot should be! These Peruvian chili’s are picked-at-their-peak and then carefully ground into flakes to retain their exquisite flavor and pungent qualities. Shop now in Peru for Chili Flakes!! |
Scoville Heat Units: 500 Aji Panka! The Aji Panka is the mildest of the three, I would still caution you as you take your first whiff. It might be best to let the smell drift into your nostrils. At first it will seem like the other chili pepper flakes you've recently had, yet there is more. The aroma has layers, the first layer is familiar, perhaps it is the combination of all the smells, and there is a deep tone, a dark, rich red feel, as if it is the base and a bit earthy. And there is the middle layer, swirly, as it rotates around, the one that tickles the most and then the top layer has some nice citrusy notes. Use the Aji Panka with abandon for lots and lots of heat (as hot goes the panka is mild, 500 SHU) or use sparingly for a nice deep flavor twist to spice things up. Shop now for Peruvian Aji Panka Chili Flakes! |
Scoville Heat Units: 15,000 to 30,000 Aji Amarillo Yellow Chili Flakes! Yellow chili flakes. Also known as Kellu Uchu in Peru (15,000 - 30,000 SHU). This yellow flake leaves some tingly in the top hairs of your nostrils. There is a tiny hint, a poke, of citrus if you whiff closely. Great for soups and stir-fry, it is a good way to add a little heat to any dish without it blowing your head off. The Aji Amarillo heat is good but doesn’t linger longer, leaving you with a citrus pleasant feeling. Shop now for Peruvian Aji Amarillo Yellow Chili Flakes! |
Scoville Heat Units: 30,000 to 50,000 Aji Limo! The Aji Limo (30,000 to 50,000 SHU) smells surprisingly mild and extremely fresh. Like red bell pepper fresh. A totally round, like a balloon, nostril filling peppery aroma. The freshness makes you want to whiff and whiff over and over again. I would still caution to not be exuberant in your inhale as this is a super-hot pepper and one can only imagine a flake of this amplitude caught in your nose passage. The Limo's roundness gives your dishes an exploratory explosion of excitement in the form of hot heat! Shop now for Peruvian Aji Limo Chili Flakes! |
Marinated Flank Steak Recipe Perfect for the 4th. Easy! This is so easy to do. "Fork" your meat to puncture holes for the marinade to reach into the core and do it all in a zip-lock bag. A terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy, quick to mix, the quality of your soy sauce makes all the difference. The sesame oil and the ginger are essential ingredients as well. The best thing about this recipe is you can substitute with abandon and still get great results! Grill, bake or broil! Happy 4th! Click Here to see the Marinated Flank Steak Recipe |
Nougat de Montelimar! In France, everyone associates the southern town of Montélimar with nougat, that delicious confection of honey, sugar, egg whites and roasted almonds. Nougat has long been produced in Montélimar, but fame arrived in the 19th century, when both, train travel and vacation time for workers became de rigueur in France. When trains en route to Mediterranean beaches stopped at Montélimar, the travel-weary passengers bought nougat for a pick-me-up snack. Since 1837, the artisanal Arnaud Soubeyran company has produced authentic Montélimar nougat there, using straightforward, pure ingredients and old-fashioned techniques. Today, the small factory still uses copper cauldrons to cook the nougat; when it's ready, it's laid out and cut on marble slabs into the nougat candy bar we all know and love. To earn the designation "nougat de Montélimar," nougat must follow certain specifications regarding proportions of ingredients, including a certain amount of "miel toutes fleurs" - mixed-flower honey. At Arnaud Soubeyran, this "toutes fleurs" honey comes locally from Provence, as does the lavender honey also used. If you ever find yourself in Montélimar, stop by for a visit! Arnaud Soubeyran offers a terrific little museum where you can watch nougat-making in progress, as well as learn about the process - starting with entering a walk-in model of a beehive to learn about honey! - and check out all sorts of antique nougat-making gadgets. Shop now for Nougat de Montelimar! |
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Inaka Udon Making your own udon noodle is as easy as making most noodles. Salt, water, flour, mixed, kneaded, rolled, cut. It’s great if you want a quiet moment for yourself, and nothing beats freshly cut noodles. On the other hand, when you want to savor the time you have to be blissful with your udon noodle soup instead, and not making oodles of noodles, then Inaka Udon is the right choice to make. These chewy, soft, fat noodles make for a wonderful carrier for something green and a little protein. A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thin uncooked chicken, bbq pork, or tofu, and it is a delectable meal that takes all of about ten minutes, the time to cook the udon. Udon noodles are eaten both hot and cold, kept simple or transformed when tossed with ingredients like soy sauce, sesame oils, or oyster sauce. And, whether you fry them or soup’em, the softer, plumped up udon noodles are fabulous. Shop now for Inaka Udon |
Tellicherry Peppercorns The term "Tellicherry" originated when these large, black peppercorns were exported from the Indian port city of the same name. These Tellicherry peppercorns are pungent, with the deepest hot flavor you'll ever find! Once traded, ounce for ounce, for pure gold, these Indian black peppercorns are still a superlative spice that can add a depth of flavor - first heat, then a tinge of sweetness - to your everyday meals. Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. In general, the later pepper is picked, the better its flavor—maximizing the taste of the Tellicherry peppercorns. But waiting too long to pick is a gamble too; ripe pepper fruits will rot if left too long, and there is also an increased risk of loss to hungry birds or unfavorable weather. Thus, black Tellicherry pepper picked at just the right moment involves a keen judgment, resulting in Indian black peppercorns with truly excellent flavor. Shop now for Tellicherry Peppercorns! |
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Red Alea Hawaiian Coarse Sea Salt One of the most flavorful sea salts you'll ever taste! Not only does it add an iron earth flavor, the color is beautiful. Serve butter with Red Alaea Hawaiian sea salt on top! It looks perfect! Red Alaea clay has been familiar in Hawaiian cuisine since before the coming of the Europeans, and it was known to be laden with healthful benefits. It's the iron oxide in the famous Hawaiian Alaea clay that makes this salt red, actually more of a burnt sienna color, and it is known to exist only in the islands of the 50th state. During heavy rains in ancient Hawaii, sediment containing the red volcanic clay called Alaea was washed to the sea. When this red water became trapped in tidal pools, evaporation created a red-tinted sea salt that local inhabitants collected. While much of the salt was used in sacred rituals, it was also used to preserve food. Today, Red Alaea Hawaiian sea salt is used in traditional dishes like Kalua Pork, and by discerning restaurants and home chefs who appreciate this salt's unique history, taste and appearance. Use coarse sea salt to add depth, complexity and earthiness to savory dishes. Wonderful on grilled meats and vegetables, and also in thick winter stews. Shop now for Red Alea Hawaiian Coarse Sea Salt |
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Hot Perfection! Marshall's Habanero Carrot Curry Haute Sauce The first “bite”, so to speak, of the Habanero Carrot Curry was a pleasant, albeit fiery, taste that evolved from the flavor of carrot to a hot burn to a finish of more flavors including turmeric and curry, all the whilst the heat is subsiding! Wowsa! A hot sauce that doesn't dull the senses, has plenty of heat and, on top of it all, tastes like something you can recognize! Mix with Coconut milk 1 to 3 and you get a perfect dipping sauce for shrimp! Shop now for Marshall's Habanero Carrot Curry Haute Sauce! |
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Desert Miracle Olive Oil Wonderful lightness, filling the mouth with the feel of the Arbequina olive. Desert Miracle olive oil is a sweet oil with a light, almost hidden burn in the back of the throat. Its character of Spain is present with a bit of fruitiness. A certified organic olive oil. From the pressing of the best Arbequina and Dahbia olives we get this golden olive oil verging to green, with a well-balanced taste and complex profile. Harvested at the end of September-beginning of October, just when the olives are changing colors from green to black and are still rosy. The fruitiness of ripe olives is clearly identifiable in the nose and mouth with a great diversity of secondary aromas, above all apple and banana. Desert Miracle olive oil also has hints of other ripe fruit such as almonds, tomato, fennel and artichoke. On the palette it reminds of almonds, its sweetness stands out a little, as well as its astringency that does not interfere with its profile. The result is a very well balanced and harmonious organic olive oil with a clear touch of sweetness—a characteristic of the variety. The Atlas chain of mountains, about 1,500 miles long, stretches across Morocco, Algeria, and Tunisia, separating the Atlantic and Mediterranean from the Sahara desert. Desert Miracle olive oil, one of the Aqallal’s premium extra virgin olive oils, evokes the very trying conditions under which their olive trees grow - in the Sahara Desert itself. Desert Miracle is produced on the El-Borouj Olive Estate. Of the three Aqullal’s estates, this is at the lowest elevation of 320 m, and also the most arid. The Aqallal’s are quick to adopt technologies and best practices from all over the world. Israeli drip irrigation systems are used to parcel out the water from the Atlas Mountains snow melt, contained in artisan wells. They have built Morocco’s first covered water basin, covered so as to avoid evaporation from the sun, using German pumping technologies. In the interest of water retention, they have imported tons of volcanic rock from Latin America to mix into their earth. Most of their groves are high-density and Atlas has hired Spanish consultants to work out the design. Shop now for Desert Miracle Olive oil! |
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Cherries! Come by the store and taste a few!! |
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The last cherry of the Season - Sweetheart!
Last year finished with perhaps the best cherry of the year! The sweetheart is often a bit more flavorful when it comes to a "cherry" flavor. This also means it comes across a bit sharper. A brilliant red, Sweethearts are a fairly new, sweet cherry developed in British Columbia. A large, bright red fruit that matures five to seven days after Lapins, the Sweethearts have great flavor with a nice hint of tart on the finish to balance the sweetness. Their unique taste is a spectacular finale for the summer cherry season. Shop now for Sweetheart Cherries 
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| This Week's Recipes |
Easy Clafouti Recipe This is the easy squeezy simple Clafouti Recipe. You can't fail unless you forget to bake it! The most time consuming step is pitting and slicing the cherries. Keep in mind any fruit will do wonderfully. I use pears in the fall and peaches when they are in season. 
Summer Farro Salad Recipe
This has got to be one of the simplest recipes you can make. Because it's so simple, the quality and flavor of the ingredients - especially the vinegar and olive oil - are more important. Select a good-flavored artisan vinegar and a tasty Tuscan or Sicilian olive oil, and you can't go wrong. This salad is a twist on a classic Italian recipe, with added color as homage to summer. Add small cubes of feta cheese or tuna or white beans to give it a protein and filling boost if you like. It makes a wonderful side dish served hot or cold, or prepare it in advance and take it on your next picnic as a healthy and tasty alternative to potato salad. Also perfect as leftovers, as the flavors blend so nicely after it sits in the fridge overnight. In fact, this recipe is so good the next day, I always make the full recipe no matter how many I am serving - just so I can have leftovers. A bright and delicious salad using this ancient of grains - emmer or spelt. 
Chef Lesa's Apple Pie Recipe
It is all in the crust..... |
| See what you missed in previous Newsletters |
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Ah Bings - The Red Cherry, Summer Fare for the 4th Picked-At-Their-Peak Sweet Cherries are Coming Soon Kerfuffle Over Truffles |
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