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Treat your hot dog like a steak! Condiments, Toppings, Ingredients and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Dress the dog, not the bun Treat your hot dog like a steak What is a condiment? It's a foggy answer and there are many squishy definitions. We all know what condiments are, or at least what we think of as condiments. The dictionary says: “something used to enhance the flavor of food”. Which really could be anything by that definition. I guess that makes sugar a condiment, which might just be my favorite condiment, then. Monetarily, Mayo is a $2 billion a year “condiment”, ketchup is an $800 million market, soy sauce is, surprisingly a $725 million market. To me though, soy sauce is not a condiment, and I wouldn’t put it on my hot dog (maybe mixed in my hamburger, but then it’s an ingredient, isn’t it?) Well, I have been thinking about hot dogs and what “condiments” to put on them. For sure everywhere here (in country that is) there is a wide range of “condiment favorites” to put on top. And the dog and bun matter too. A salty dog or a mushy one will determine what you want to top with. The bun that crumbles or compresses into that sticky feel will influence your choices, too. I am always looking for the perfect hot dog. I have found many sausages that are excellent, but a good dog is much harder to find. The favorites in reviews are not mine. I like them from butchers or sausage makers, which are much harder to find. A good dog can be eaten all alone, bunless even, though there is nothing like a good bun to hold your dog!! A good bun, like a good loaf of bread, is special, a joy to hold! The best part is when you have the right combination (of dog in bun) you feel inspired, excited and smother it in ketchup, a long squeeze of mustard and onions, tomatoes, hot garlic sriracha... the options are endless! Almost everything can go with a good dog and bun! It is simple, easy, quick and really what you choose to dress your dog up in doesn’t really matter. There is always the next one… Shop Now for all Kinds of Condiments! |
Edmond Fallot Moutarde De Dijon This mustard is the real deal, French Dijon! And it is amazing. The purity of taste dances across your tongue in a spicy smooth explosion of perfect mustard flavor! The 18th century discovery of verjuice - juice from grapes harvested in Burgundy - put the finishing touch of quality to this fine product. Adding verjuice to the brown mustard seed and grinding the mixture using traditional grindstones - so as not to damage the heat-sensitive paste - helped to earn French stone ground dijon mustard a worldwide reputation for quality. Though this is just one of 19 different mustards we carry, it has a following that won't except anything else! Check out all of the mustards and find your faves! You can't have too many mustards! Shop now for all kinds of Mustards |
Bloody Mary Ketchup Check out all the ketchups! This Bloody Mary ketchup sends a wonderful tingle-twinge up the nostrils. Sweet with a hint of angry. It reminds one a little of a V8! To the eye it is thinner than a "The best things come to those who wait" ketchup, and it pours quickly. With a nice, bright red color. To the mouth, the lips taste nothing, the tongue tingles and the back of the throat coughs! All the flavors are mixed together and come out in a racy way. In the end your lips tingle, the edges of your tongue do, too, and if you have enough spoonfuls your body starts to get hot! It is delicious fun, just right for the next dog in your life. Be sure to check out the Ketchup "aisle" as every ketchup we have is different! Shop now for all kinds of Ketchup! |
Mama Lil's Sweet Hot Peppas Add a slice of these hot peppas to your dog and bun and you will swear they are cool. Yet they pack a nice punch without being out of control! Cool with heat. It's a secret ingredient for many sandwich shops around town. Hungarian Goathorn Peppers in a sweet brine of vinegar, sugar, garlic, maple syrup, fennel seed and salt. Simple, hand made, these are so fun to eat. Add these sweet hot peppers to any sandwich or with cheese, the addition of the vinegar makes for the right punch! Not hot when cold, they are more spicy than hot. The Goathorn pepper grows best in the Yakima Valley, where the ashen enriched soil, arid climate, and the cold nights during harvest creates a firm, natural-sugaring orange and red chile pepper. It's this sweetening that gives Mama Lil's peppers their universal charm. These sweet pickled hot peppers play well with almost every dish! Picking and pickling all in the same day keeps the commercial tasting flavors away. Pickling for as long as needed and then drained for the same, creates a product that is just as it was in the Church Kitchen almost a decade ago. Shop now for Sweet Hot Peppas! |
Serrano Ginger Lemongrass The lime and ginger floats across the tongue just before the lips start to tingle and the heat develops in the back of the throat. An almost complex flavor that really enlarges your tastes and you know you have some heat now. Still, in the end, the flavor nuances have a bit of bitter and savory. You find yourself smacking your cheeks to get the most of it all. Ingredients: serrano peppers, tomatillos, rice vinegar, sugar, lime juice, garlic, ginger root, lomongrass, sea salt. Shop now for Marshall's Haute Sauce Serrano Ginger Lemongrass |
Malt Amber Lager Worcestershire Sauce Maybe not the first thing you think of for a dog, this "woos-t-er-sure" is pretty special indeed. Drip, pour or squeeze some onto your next dog in a bun! 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. Shop now for Col Pabst Malt Amber-Lager Worcestershire Sauce |
Red Boat Fish Sauce 100% pure, first press, "extra virgin" Vietnamese fish sauce. Made from only two ingredients, Black Anchovy and sea salt. No added water, MSG or preservatives. The quality of fish sauce is determined by the protein level. No other fish sauce has a natural protein content higher than Red Boat 40°N fish sauce. Rich in B vitamins and minerals, the extra-rich protein content gives all of your favorite recipes that extra, umami flavor. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc Island archipelago. Ingredients: 100% pure, first press, "extra virgin" Vietnamese fish sauce. Made from only two ingredients, Black Anchovy and sea salt. No added water, MSG or preservatives. Shop now for Red Boat Fish Sauce |
The best apple cider vinegar! This is an essential vinegar ingredient to always have on hand. The Gravenstein apple has played an important role in the history and culture of California's western Sonoma Valley since the 19th century. This richly flavored cider vinegar is redolent of baked apples, honey and sweet spice balanced with a solid backbone of acidity. Very versatile in the kitchen. Lovely, fragrant, mellow vinegar "A really nice, delicately flavored vinegar. I used it to make cole slaw and it added a lovely apple-y note to it (much more subtle and flavorful than other apple cider vinegars). I also found 1 Tbsp in a glass of water very effective for heartburn (after the cole slaw)." -- ltt-lte Shop now for Katz Gravenstein Apple Cider Vinegar |
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Brontedolci Pistachio Cream! This rich, pistachio green color crema is so soft to the tongue it literally melts like a “chocolate” bar of pistachio! It is an Italian pistachio spread of luxury wrapped up in a jar. Squeeze and lick your chops and the pistachio gusto starts in the middle (of your mouth) and then flows to the edges. As the crema moves outwards through your taste sensors, the white chocolate creaminess follows. Then, during the dissipation of the first morsel, the pistachio flavor reaches the outer edges of your taste buds and then quietly finishes with joys of smoothness with a subtle mix of creamy, white chocolate and pistachio. Thank goodness you have a whole jar for another spoonful! So smooooth you can spread it like butter on just about anything. From toast to crackers, to topping a simple donut or muffin, sharing this pleasure with pistachio lovers is one of the ultimate experiences you just might have. Shop now for Brontedolci Pistachio Crema |
Pure Cane Syrup This sugar cane syrup is thick and because of that it is versatile. Make pie or water it down and make a sugar syrup. It's pure cane from Louisiana. This syrup is made the old fashioned way in open kettles. Nothing extracted, nothing added. Just 100% goodness. As in days past, Steen's still harvests ripened cane at the sweetest state of maturity. The cane is then ground and the juice extracted. The sweet juice is then cooked to perfection in open kettles. When it's just the right clarity and consistency, it becomes Steen's Pure Cane Syrup. According to Steen's: "The average syrup makin' season extends from mid-October through Christmas. And today, as in the old days, when autumn is here and the tantalizing aroma fills the air, local residents know they will hear the old steam whistle at the syrup mill blowing. Knowing yet another year of history is being made at The C.S. Steen Syrup Mill. Comme delices du gourmet, il n'y a rien de meilleur." (For a gourmet delight, there's nothing better!) Shop now for Steen's 100% Pure Cane Syrup! |
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Sunrise Red Zero-Lentils As lovely as a Palouse sunrise, these delicious, pink gems maintain their shape and turn a pinkish-golden color when cooked. Unlike other red lentils, Sunrise Red Lentils require minimal processing and don't "muddy" the cooking water. PNW's unique foods don't just sound different, they taste better, too. That's because they're grown by a unique family of farmers on the Palouse who are passionate about putting healthier foods on the world's table. They are dedicated to preserving family farms and protecting the land through a way of life that some would call old-fashioned. Passed through many generations, their 100-year-old family farms in eastern Washington and northern Idaho are rooted in sustainable agriculture. Their growers have a history of nurturing the land through crop rotation, cover cropping and reduced tillage. As a result, the PNW farmers use up to 50% less fossil fuels, greatly reduce the use of toxic chemicals, sequester carbon, protect the soil, and conserve water. Shop now for Sunrise Red Zero-Tannin Lentils |
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Villa Jerada Harissa! Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot. From texture to ingredients, and from how hot or not so much. Of all the ones we have tried, this is the very best! Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strived to recreate Moroccan Harissa as it was made at home in his kitchen growing up. After three years of development and many trials and tribulations it has now arrived. Made in small batches every week or so for the local chefs, we benefit with small shipments as well, bringing you freshly ground ingredients. Shop now for Villa Jerada Moroccan Harissa! |
These little Flakes are a secret ingredient! Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. As Tina says, in Food & Wine Magazine (November), "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Shop now for Feuilletine Flakes - the best pastry crunch! |
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Cocoa Powder with a touch of Vanilla makes it awesome
Perfect for making gelato and ice cream, this cocoa powder is also made for adding to liquid, like coffee or hot chocolate. Our Dutch process Cocoa Powder has 22% to 24% cocoa butter with real vanilla. The Best "I use ChefShop Cocoa Powder to make what my family calls my "famous" molten lava cakes. I'm told they are of restaurant quality. But I also use it to make my own personal hot cocoas. I often give it a Mexican twist with a dash of cinnamon and cayenne. Rich!" -- susie Shop now for Cocoa Powder! 
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| This Week's Recipes |
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Feuilletine Flakes Hazelnut Creme Cookie Recipe Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar! Pork Chops With Ginger Apple Sauce Recipe This recipe is from one of my favorite cookbooks ever. Fog City Diner. Grilled Mustard Chicken with Fresh Corn Polenta Recipe If you love the taste of onion and mustard, then this is the grilled chicken for you. Easy to do, and so tasty. The creamy polenta creates a nice, creamy bed to the chicken, and a wonderful way to both use up left-over corn-on-the-cob, and soak up the wonderfully mustardy juices of the chicken. If you use already cooked corn-on-the-cob, add the corn about 1 minute before the polenta is done. |
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Kiss Me Honey, Milled Damson & Port and More Just Arrived Hardneck Garlic and More Carrot & Fruit Conserve - So Gosh Darn Good! |
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