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Hot Sauces, Tamaki Haiga, Colomba Here, Mustard & Recipes and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Blacklick Hot Pepper Sauce When these hot sauces arrived we knew that something good might be inside. Keep in mind that we see a lot of hot sauces come across our table all year round. Over the years that is a lot of hot sauces. Most often we taste super hot stuff. And most often it is just heat. There are super hot ?? out there. And adding a little or a lot to a sauce can transform, change or kill a good dish. Overwhelming spice heat will dominate a dish and not enhance it. So when we first tried these we were trepidatious about how hot they would be and if we would have any taste buds left after a drop. The great news is that these hot sauces are kicking good. Heat with flavor, your taste buds are left intact and the food will shine through! Each of theses “sauces” are delicious, each has its own character and each has an element that makes it different from one another and from other hot sauces. We chose these 5 from the whole line. It fit our taste buds, our hot person loves them, and they taste delicious. Perfect. Now, if you are a hot sauce lover, and have tried everything on the planet, you may know these already (if you don’t you should) and your standards for what is hot is much hotter than ours. That being said, we think these hot sauces are super hot! We have found that using a drop of hot can change a dish without making it hot. It is like the way pepper opens up your pores (tastes sensory glands) to the flavor in the dish. Sometimes you just want heat. And when you do you can sprinkle and shake to your hearts content to get the heat you crave! And while you are heating up, the heat is full of flavor! Any (or all) of these hot sauces are worth having in your essential pantry and unlike many foods that mellow with age, hot sauces keep really well (and hot) over time! What is really nice about all of the Blacklick Hot Sauces is that they are super hot or can be hot or mildly hot, but at the end of the day the flavor is still pronounced, they are still friendly, and a creative ingredient. The key here is if you use the sauces, you won't blow your taste buds out so that you can't taste anything else. In fact, it's probably enhancing your flavor experience (and life) in a wonderful way. So get a few to have on hand and spice up your next dinner for two! Click the link to see all five Hot Sauces here and what we tasted.! |
Avocado Toast Recipe One of the best ways to test Hot Sauces is to make avocado toast. Actually, I don't know that. I just wrote it because I want to make avocado toast....I think it is because of all the movies I have been watching that make me want to make and eat it. Ever notice that any movie that takes place in California and has eating has an avocado toast recipe? Actually, I don't know if that is true, either. And when in California it always seems like the right thing to order when you don't know what to order and the sun is out, which is like always. The crazy thing is that it is wicked simple to make. Really, it is simple! Crush an avocado on bread that is toasted and voila! Avocado toast! The key to success here is doing the cooking things that need to be done, do them well and use an awesome olive oil. The salt flakes need to be easy to crumble when your teeth come in contact, and placed opportunistically, along with freshly ground pepper. And with a tiny splash of hot sauce to make it sing! Along with a good holey bread, actually a good crusty bread, one that is too holey and the avocado spread will fall through. See the Avocado Toast Recipe! |
Pili-Pili - Mama Africa You smell it, you taste it, you love it! Pili-Pili is a hot sauce with a story. Like many foods we carry (like Blacklick) have a cool history. Cathy, who has a world traveling history, started her Pili-Pili adventure when she was just 5 years old. The Pili-Pili she had was her family recipe, a recipe that is 5 generations long and which was born in the Kasai region of the Congo. She has lived in Europe, Africa, and California. After a 25 year career as an interior designer, Cathy ultimately ended up making food in a farmers market in Utah. At the market she would add a side dollop of her homemade Pili-Pili to her dishes of chicken, fish and rice. When customers came back for more, specifically more Pili-Pili, she knew it was time to bottle up the family history. To her this hot sauce builds up like “stairs”, “surely and gradually”. Although, I am not sure that is the case for someone who doesn’t have hot everyday. This is what I found. To the eye, it's an orange yellow color and it has bits of stuff in it. To the nose, it has a wonderful essence. Perhaps it's the garlic, vegetable oil, onion, vinegar combination with a hint of heat from the pepper that gives it this wonderful enticing smell. Pouring out from the small hole at the top of the bottle the liquid is a bit lumpy and thicker than some hot sauces. More creaminess, less liquidly. Once poured from the bottle into a spoon, the garlic is perhaps the predominant smell that's identifiable. Smelling it and you might not think it's a hot sauce, instead, perhaps a serious salad dressing from a jar. To the tongue you get confirmation of the garlic, just a minutia of a second before the heat jumps through your mouth, skipping over every part, from the top of the tongue to the sides of the cheeks, straight to the back of the throat in an explosion of tiny little needles pulsating away. It doesn't strike you as hot in the sense that other hot sauces do. Instead, it is a heat that creates flames within your mind. It's a trick (via your taste buds) and it’s a good one. Swirl the flavors around with your tongue and you can get the garlic, the onion and more. It’s quite fun! And then somewhere in that timeframe, it explodes, this time at the top of the roof of my mouth and perspiration expels from my head underneath the hairline (which thankfully I still have one) and my pores are cleaning themselves out. Hard to explain...what fun! From the nose to the toes, it explodes! Another good hot element to add to your essential pantry. Shop now for Mama Africa Pili-Pili! |
Okinawa Kokuto - Kakugiri Japanese Brown Sugar - Square Cut! Pure Japanese brown sugar from sugar cane! Okinawa Prefecture is the southernmost in Japan. It consists of hundreds of islands and is hundreds of miles (600) long. The islands are subtropical with hot summers and mild winters, and plenty of precipitation. This climate on the islands is perfect for growing sugar cane. Here it is made into artisan sugar. The sugar cane is harvested and then squeezed to extract the sugar water. It is then placed in kettles and boiled down. The mixture is raked to remove the impurities, and by the fourth kettle the sugar has become concentrated and is now more like candy. Not solid or hard, it is soft and crumbly with a wonderful sweet taste. It has a texture, like maple candy, with a flavor that hints of licorice, light muscovado, and a subtle hint of molasses. A complex, multi-faceted sugar. It is not small grains like white sugar, but is rolled out into sheets and then cut into small squares. The inhabitants of Okinawa Prefecture is known in Japan for having good health. And they consider their diet of seaweed, tofu, pork and the pure brown cane sugar as key ingredients to the diet and long life. Shop now for Okinawa Kokuto Brown Sugar! |
Spicy Mustard Shrimp with Coconut Recipe! The recipe is fun to make and pretty gosh darn easy. It does have a little heat to it. See the Spicy Mustard Shrimp with Coconut Recipe here! |
Organic Ground Turmeric Essential Pantry Tur•mer•ic is one amazing aromatic perennial herb of the Zingiberaceae or ginger family. This tuberous rhizome (root) is a flowering plant that grows in tropical locales and is most often ground fresh like wasabi, or boiled, dried, and ground to make a powder. Once upon a time, it was called Indian Saffron (in fact, it is still used to dye impostor saffron) for its deep orange color. It is also known for its powerful health benefits that Indian Ayurvedic medicine and Chinese medicine have been using for 4000 years to reduce inflammation, help with toothaches, and jaundice. Perhaps the true route to its success is how it helps with flatulence and digestive issues. Like a high-quality, fresh olive oil, turmeric is showing that it might also be a fighter of Alzheimer's and diabetes. (Caution for diabetics as it can thin your blood, always ask your doctor). Curcumin is the active ingredient in turmeric, and it is curcumin that is believed to destroy mutated cells associated with prostate, breast, and colon cancers. But it’s not just these reasons to have turmeric in your cupboard. It should be in your food for its palette enhancing, pleasing bold color. And it's not just palate pleasing it's also palette perfect for your lentils, sprinkle it on veggies, or use to brighten your eggs up. Simply add it to your favorite dishes, like Moroccan Fried Rice or Singapore noodles. Shop now for Ground Turmeric! |
Red Pepper Chili Flakes Dried chili flakes - the kind you see at your local pizza place, or what you can use when the recipe just calls for "red pepper" or just plain "chili flakes", with no other modifiers, like Espelette or Aleppo. Or when you want to add red pepper flakes atop your pizza. Shop Now for Red Pepper Chili Flakes! |
Kozlik's Mild Yellow Mustard Powder Mustard Seeds crushed into a powder is here. This is hot like mustard should be. Nostril flaring kind of heat. Like you want your powder to be. What's nice about this powder is that it just seems so "pure". Add water, get a nice heat and mustard! Shop now for Kozlik's Mild Yellow Mustard Powder! |
Bomba! XXX Amazing Flavor Tomato Paste Pleasure in a Tube! Not like the other tomato paste in a tube; this is sweet, flavorful, and good tasting! Bomba! XXX tomato puree sauce is a candy tomato treat. Of course Bomba! XXX has a Culinary use, but do you remember when you first had toothpaste and you thought it was so good you would swipe a little extra just to eat? This is the grownup version of that! Sure it might go well in a pot of sauce, as a dab on cheese & crackers, or mixed in with mayo for your next saucy sandwich! But I ask, what’s wrong with a tube in your pocket (not a back one of course) for a little squirt of Bomba! as a late afternoon pick-me-up to remind you that dinner is not far-a-way! This is a tube (of tomato sauce) that you won't have to feel guilty about eating. Get it today and be happy! Shop now for Bomba! XXX Tomato Paste in a Tube! |
Dried Coconut Unsweetened Macaroon Cut Fresh supply arrived this week! A wonderfully fragrant dried coconut. The tiny flakes are what professional bakers call "macaroon cut" because they are perfect for coconut macaroons. These flakes have absolutely nothing added, no sugar, no preservatives...what could be better than that? Shop now for Dried Coconut Unsweetened Macaroon Cut! |
A Flavorful Dose of Goodness Gomasio Gomasio is unhulled sesame seeds (goma) and salt (shio). Landsea Gomasio is the creation of a resident of Orcas Island in San Juan County, Washington. The island is about a 1 hour 45 minute drive north of ChefShop, and then a 1 hour ferry ride to the island. Orcas Island is the largest of the 172 named islands & reefs in the San Juan's. It is one of the most beautiful places you can visit in the world. Brooke, the owner of Landsea Gomasio, found an abundance of bull kelp and nettles on the island at the same time she met a neighbor who taught her classic Japanese cooking. It was during these friendly cooking moments that Brooke learned about gomasio. We asked Brooke how she came up with her own personal blend and she told us: “I realized this classic blend would be the perfect starting point from which to incorporate some of the nutritional wealth of the land and the sea. I replaced the salt with the more complex salinity of Bull Kelp and the bright note of Nettle. The result is Landsea Gomasio; a blend that supports the body with both, the wisdom of tradition and the nutritionally rich flavors of my home.” What do we love about this furikake? Because of the kelp, a salty sea is imparted and the nettle adds a vegetable hint. Along with the sesame crunch, it is more like an ingredient than a spice. Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes. It adds an additional layer of flavor and a lot of healthy goodness at the same time. If you like furikake, you will love this Landsea Gomasio. My favorite way to consume it is actually a little bit poured into the palm of my hand and tossed back into my mouth! This is my go-to nighttime snack food. Wonderful "This is my new favorite, I looooooove it. And I love that it's locally made. I basically inhaled the first bottle I purchased. Goes great with so many dishes, and it's a great healthy snack by itself." -- leigh Shop now for Landsea Gomasio Nutritious Sea Blend! |
Tamaki Haiga Mai Rice Tamaki Haiga Mai Japanese short-grain rice is partially milled: the brown bran has been removed, but unlike white rice, the nutrient-laden germ remains. Haiga-mai ("rice germ" in Japanese) rice is a semi-transparent beige in color, and it tastes and cooks similarly to regular Japanese white rice - but it maintains many of the natural vitamins and other nutrients lost in processing white rice. Rice germ contains Vitamins B1, B2, B6, and E as well as fiber. Prepare Tamaki Haiga Mai rice as you would white rice - unlike brown rice, it only takes a few minutes longer to cook. Once you taste it, you may never eat fully milled white rice again. And think of all the extra nutrition you're getting - with no sacrifice in flavor or texture! Shop now for Tamaki Haiga Mai Rice! |
Back-in-Stock!! Toffee Brittle with Black Sesame Seed The first bite is joyous, a crunch that is easy to do, an explosion of subtle flavor of chocolate, with the toasted sesame on the edges of the tongue to tingle and espouse flavor twistys of change. There is a lot more sesame flavor than just what is on top...(look closely at the edge and you will see the black sesame is in the toffee, too)! Some of the pieces are bigger than a mouthful and need to be snapped into smaller, enjoyable mini-bite size pieces. Don't be afraid though, the dark chocolate won't melt (unless you have hot hands) when you lightly hold to make the break. It snaps so easily (and is strangely rewarding) that you start breaking with abandon! The enjoyment factor with a small piece is so much better because a large piece gives you a mouthful of "candy" which you consume because you are forced to chew and swallow. With a small, thumb-size piece you can taste the chocolate, enjoy the crunch of the sugar which blends with the dark chocolate and gets the sesame on the edge of your tongue. You finish with clean molars and a lovely dark chocolate flavor that makes you want to suck in your cheeks and the sesame. Shop now for Toffee Brittle with Black Sesame! |
Colomba Shipping Now! Spring cakes - Holiday joy Shaped like a dove, it represents a symbol of innocence, gentleness, and affection. On the inside, it's the same cake as the panettone; the luscious bread made with lots of eggs, sugar, some flour, and a 60 plus year old starter yeast. It will have been about 90 days since we last sank our teeth into a lemon panettone. And, it will be another 240 days until we can have another. These Colomba are from Albertango. If you want a Sorrento Lemon or a Classico, we will have them in time for the all important Easter weekend. Though there is a rumor that Panettone will be available year round some day, that day has not arrived. So, we look forward to a bread shaped like a dove. For some reason I feel like eating the whole thing in one day...well, maybe just a wing. Just a little bit shorter or less lofty makes it a tiny bit denser and some say, better than panettone! Let's face it, a cake that takes several days just to rise, then hangs upside down to cool, it's gotta be good! Shop now for Colomba! |
ChefShop Cocoa Powder! Deep chocolate experience "This cocoa takes anything chocolate to an whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances!" -- seth Shop now for ChefShop Cocoa Powder! |
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Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products. STORE HOURS: Monday thru Saturday: 10 to 5 Closed Sunday. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We have multiple HEPA medical grade air filters running 24 hours a day now in the shop. Please keep in mind we are limiting the number of people in the shop at one time and masks are required. Please if you are feeling sick for any reason please choose a different time to visit. We may perform random temperature checks. | |
Last Weeks #1 Seller! Wild Smoked Salmon Chowder! These are perfection. RV camping or tent camping or fireplace camping at home. Easy to make from microwave to stove top to boiling in the pouch, it takes just a few minutes. And the result is way better than you expect. Always! This is why it is also so perfect for Glamping! It takes almost no time at all to make, so finding time isn't necessary. You can microwave for 2 minutes or boil for 4 minutes, open into a bowl and eat. That’s it. I chose boiling, not only because I wanted to see how the pouch withstood the process, but also because my very small microwave is too short to allow the pouch to stand up. I cut the top off with one of my cool kitchen shears (I am currently obsessed with finding scissors of all kinds to use in the kitchen) though really any scissors will do, and poured the contents into one of my favorite bowls, and voila, lunch (at least on that day). How good is it? Pretty gosh darn good! I was going to share with my son who is home, of course, and I did quietly yell for him to come and try, but he couldn’t hear me, so I ate the whole thing and enjoyed every single bite. (This was my third lunch as I had just tested two recipes prior.) Since then, he has eaten all the pouches I have brought home.... This is a Northwest chowder with Smoked Wild Keta Salmon in a cream base. It is indeed, gluten free and thus has no mouth-feel of too much filler-thickener that you get at Fish and Chip places or from a can. Though chowder is pretty easy to make, I never make it, a good New Englander I am not. I have been thinking about making chowder like foods, yet to me, I always enjoy them more if someone else makes it. And with a long shelf life (not so long you wonder how is that possible) and easy to make anywhere, it is the perfect companion when you just don’t want to make dinner. And for a camping trip it might just be what the doctor ordered! Nothing like a bowl of warm food to make a day a little better! Enjoy! Be safe. Shop now for Northwest Smoked Wild Salmon Chowder!! 
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Store Hours - Monday thru Friday 10 to 5, Saturday 10 to 5 If your order has been confirmed as "ORDER READY FOR PICKUP" in email (or you were called) and want it brought to you in the parking lot, call us when you arrive and we will run it out to you. 206-286-9988 ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply. Easy to reach and wide open parking lot. Click here to see the map. |
| This Week's Recipes |
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Chocolate Almond Mousse Cake Recipe Jesse spent two days in our kitchen perfecting this chocolate almond mousse cake recipe. Not only was it fun to watch Jesse do his work, but we learned a lot as we went along. Jesse has a magic touch when it comes to cakes. This recipe is perfect for a dinner party. It can be made a few days in advance, and frozen in the cake ring until the day of the party. It will definitely look like you just picked the cake up from your local, professional bakery. Roasted Potatoes with Goat Cheese & Herbes de Provence Recipe This recipe is about as easy as you can get. Oven-roasting potatoes is one of my favorite ways to cook potatoes - and using rice bran oil helps them become nice and crisp. You can also use olive oil or butter. Roasted Red Onion Wedges Recipe This recipe is adapted from The Italian Country Table by Lynne Rosetto Kasper. Large wedges of red onion roast with wine, tomatoes, olive oil and herbs to become almost a meal until themselves. Lynne always makes enough for leftovers and eats them for lunch the next day. You can pair these onions with grilled and roasted meats or simple seafood dishes. Or serve them over a simple risotto. |
| See what you missed in previous Newsletters |
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Umami Packed, Apple Tree, Ketchup and More Survival Food, Ketjap Medja, Nostrano, Grapefruit and Gin Amazing New Vinegar, Customer Faves, Choices |
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