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Early Robins now, 8 Questions Answered, Condiments for the 4th, Recipes and more at chefshop.com/enews |
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Summertime cherries. Sweet, crisp, vibrant color and bursting with juice! We thought the Early Robin cherries would be picked last Wednesday, but the weather cooled and it rained. We now think early next week for the first harvest... They are getting riper by the day on the trees, almost ready to send to you. (Early Robins Monday) We can't wait for summertime fruit! Here in Washington, cherries are at the heart of our local farmers' markets all through July. At ChefShop.com, we work with the Stennes Family, four generations of farmers in the fruitful Wenatchee Valley. Every year we wait impatiently for the Picked-at-their-Peak cherries to arrive at the warehouse. And now we are just days away! With great anticipation, we will open the boxes for a first peek at all those impeccable beauties. We can hardly wait to taste, and once we do, we launch right into the nuances of this year's crop. Is it better than last year's? What about the ones we had five years ago? We talk about the way the cherry crunches, how much juice spurts out when our teeth break through the skin, and how unbelievably sweet and fresh they are. It is the cool nighttime temperatures of northern Chelan that help to create a firmer flesh than their brethren to the south. That is just one reason why our cherries are so good and worth waiting for. Though the cherries are hand-selected during picking of the tree and then hand-sorted on the line, they will get one more sort, where we hand-choose the very best we can cull from the already excellent boxes, with their stems intact. Order now for Sweet Washington Picked-at-Their-Peak Early Robin Cherries for 2021! |
20 Questions w/ Gordon of Blacklick Spice Company It’s true, good things come in the mail. And Gordon’s Blacklick hot sauces are proof of this. Hot sauces are plentiful, there must be thousands of different hot sauces in the world. The market for hot sauces is currently about $2.5 billion and is expected to keep growing by leaps and bounds. When we look for hot, or heat if you will, we look for a sauce that adds some spice, super spice, tingling even. And the key to what we like, it enhances the flavors of everything. Not just pure pepper hot. This is why we really like these hot sauces of Gordon’s. They have got some serious heat mind you, but they also have personality, flavor and fun. We asked Gordon some 20 questions, a bit randomly, and we are including a few of his answers. If you are thinking you need some heat for the summer or want to try something new on the grill or want to find out what all those hot people love so much, you can’t find a better sauce than these. 1) When did you first have something hot? And what was that? "My first introduction to spicy heat was way back last century when I was a kid in the early 1960’s. Back then, I, like many kids, pacified myself sucking my thumb. At some point in time my two older brothers thought it would be a good idea to get me to stop sucking my thumb. The solution was a liberal application of Frank’s Red Hot. When that did not have the immediate desired result, they stepped it up to Tabasco sauce. Neither of these concoctions had the desired result; I continued thumb-sucking till I was ready to move on. The heat didn’t seem to bother me." 2) Why did you start making a hot sauce? "I started making sauces because there were none available that replicated the fresh and hot flavor profile of Grandma’s homemade sauces. Back then I was experimenting with ways of preserving the abundant pepper harvests I was having. I experimented with many ways of preserving the peppers; however, nobody was preserving the fresh fruit flavors of the individual peppers for the long winter months and beyond. This led me on a long quest to perfect the preservation method while keeping the process earth-friendly and free of anything unnecessary. Over the years I have come to realize that my sauces are like fine wines; the flavor develops and continues to mellow over time with age." 3) Culturally, location, family, flavor what makes you make a hot sauce? "This is a really interesting question, and it goes right to the core of my being because my sauces are an amalgam of all of those elements but with my unique twist. Flavor is the most important element of a sauce for me, sometimes I will find myself in a location sampling foods and flavors and will find a new creative process for the next great flavor. My green chili sambal is made with a special pepper that can only be found wild in North Sumatra, but the flavor of the sauce (an homage to my Asian Grandpa) is linked to the street food sold in Bali. There is a lot of thought that goes into the creation of a sauce flavor profile, its not just blending up some peppers." 4) Tell me about peppers. Why use the peppers you use? "It’s all about the peppers!!!! Each individual variety has a distinct flavor profile once you get past the heat. So I must balance the natural flavors of the peppers with the added spices/ingredients to produce the finely balanced flavors of the end product making a great sauce." 5) Where did the recipe for your product come from? How do you tweak a hot sauce recipe? "The recipe for my sauces are based on Grandma’s recipes for preserving our harvests. I wanted to make a sauce that was all natural and had the fruit flavors of the respective peppers. I had to learn about the various ways foods were stored and processed. In the beginning there was a lot of trial and error involved in proving a recipe; now I utilize my flavor periodic table to make changes to flavor profiles. Always start small when working on a project." 6) If you could only make one recipe with your hot sauce what would that be? "My go-to recipe is a simple vinaigrette for a green salad using the Lemoncello® Sauce. Just mixing it with a good oil (depending on my mood) and a select vinegar can elevate a simple mesclun mix to a great start for a meal." 7) If someone doesn’t like hot, how can they use your hot sauce? "You can make a cooking glaze with butter honey and the sauce, the honey will kill most of the heat. You can also put it in soups or stews, or mix up a cream cheese hot sauce dip. There are many ways to use sauces where they are a background contributory flavor." 8) What’s next? the next flavor? "I have been working on a Jamaican Jerk & Jerk Hot sauce. It will be introduced this fall in Jamaica, hopefully." Shop now for Gordon's Blacklick Spice Company Hot Sauces |
Lemoncello Hot Pepper Sauce from Blacklick Spice! Lemoncello® is truly a unique hot sauce. Its spicy lemon flavor makes it great for lighter fare, such as fish and other seafood, and chicken. You can even use it in a vinaigrette or marinade. It has a bright, fresh lemony flavor followed by a subtle yet zippy pepper kick - ideal for anything you add lemon to. Shop now for Blacklick Spice Lemoncello Hot Pepper Sauce |
Papaya Mango Passion Sauce from Blacklick Spice Reminiscent of fruit punch - with a kick of pepper and spice. The heat is pointed and definitely there but definitely round. It is a round heat! Very fun! Very pleasant! Shop now for Blacklick Spice Papaya Mango Passion Hot Pepper Sauce |
Hot Dogs and Hamburgers 4th of July traditions Our recent tradition has been salmon and Maui ribs on the 4th of July. This year I really feel like hot dogs and hamburgers...normalcy is the desire. And I really want to dress them up. For the hamburgers, 2 patties, sliced tomatoes, lettuce, relish, 2 kinds of cheese, 2 kinds of mustard, three ketchups (in three rows), on a gorgeous bun with mayonnaise. The idea is each bite is different. An almost too tall hamburger for your mouth. Maybe it is too much, but that is the idea. For the dog it’s going to be hot. Only one dog on a good size roll, Harissa on one end, on the other it will have yuzu mayo with a splash of mango hot sauce, with a nice line of relish, honey mixed with mustard in the middle topped with a beet root ketchup or smoky black garlic ketchup. Though I am also thinking a chili dog with cheese and hot sauce. Dressed up and simple and fun, that is the goal. For sides: coleslaw, potato salad, and a nice rice or farro salad, maybe with some beans. For dessert: a nice blueberry pie, an apple pie, maybe a strawberry cake or a colorful jello. Shop now for everything you need for Hot Dogs and Hamburgers here! |
Posh Pickle Sauce from Hawkshead Relish! It smells like relish, though it doesn't have that sweet relish sugar thing going on. To the mouth, it is everything a pickle relish would want to be. It is pickle-y, it has a natural sweetness to it. It has texture and crunch and just the right twinge of acid. Somehow Mark has done it again; this is good stuff. Good enough to eat all alone on a spoon and it makes you think of all the dogs and burgers that would be happy to have this relish join the party in your mouth! There are bits of bite in there, as well. Though maybe the very best thing here is that this relish is perfect for pouring. No need to find a spoon to scoop and spread (which I dread), instead you just pour! And that's the way I like to dress my dogs and burgers! Squeeze or pour the condiments on, hold the buns and bite! Shop now for Hawkshead Relish Posh Pickle Sauce! |
Spiced Mango Ketchup a different kind of ketchup One of the testers popped the top and exclaimed this is really good! Mind you it was a gaggle of teenage boys who were testing, yet we think the same, this is good stuff. Mango is the vehicle flavor melded with the flavors of India. With a touch of heat, the flavors are all mixed up in every spoonful. Every little taste is the same yet different. What delicious fun this ketchup brings to your next bite! So good you can eat it with a spoon or use it as an excuse to break open a pack of hot dogs! Shop now for Hawkshead Relish Spiced Mango Ketchup |
Triple Crunch Mustard with texture! Bring on this Triple Crunch and spread liberally! It adds a nice bite along with its mustard pop! Or pair with another mustard to get a twist of two. Change the way you think mustard on a burger should be. I love this mustard, and if it's not the crunch or the look of the seeds, it just might be the Canadian Whiskey that makes this a super favorite. Shop now for Kozlik's Canadian Triple Crunch Mustard! |
Horseradish Mustard if you like your nostrils to flare, this is a mustard for you! Open the jar and take a big smell and it is clearly horseradish. It tastes like mustard with horseradish, but while you are enjoying the combination your nose flares and boom, the horseradish kicks in. Different from a hot mustard, this a great taste combination. Shop now for Horseradish Mustard Sauce! |
Basic Potato Salad Recipe Potato salad is simple, easy, delicious, familiar. Take the basic and splash it with your favorite hot sauce or add a relish you love to mix it up. Boil the potatoes, mix everything together and you and the potato salad can chill. Click to see the Basic Potato Salad Recipe here! |
Yuzu Mayonnaise perfect for potato salad! Yuzu Mayonnaise is one of those specialty mayonnaises that is worth having on hand. Whether you’re making deviled eggs, an egg salad sandwich or a Waldorf salad, using a mayonnaise with a twist can take a favorite dish to new places. Take a big whiff of this mayo and you’ll immediately smell the Yuzu. To the eye, the color is just as you’d expect from a traditional mayonnaise. The consistency is the same, too, and the Yuzu citrus flavor is subtle, almost hidden, yet very present. This Yuzu mayo is certainly worth trying, especially if you’re looking to update some classic recipes. Shop now for Wasabi Company Yuzu Mayonnaise! |
Dijon Mustard the perfect Dijon for potato salad Considered by many to be the very best Dijon on the planet. Still made by the same family and local workers, we always fall back to this mustard. Try this mustard and you will be hooked "This is my favorite Dijon mustard, I use it for everything. It is smooth and packed with flavor. You will never buy grocery store Dijon again!" -- laura Shop now for Edmond Fallot Dijon Mustard! |
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Basic Coleslaw Recipe This is so crazy easy to make! Mix the few ingredients and add a coleslaw mix and you are done. Just use top quality ingredients and you will have success! Use Katz Apple cider vinegar and it will be a delight! See the Basic Coleslaw Recipe here! |
Gravenstein Apple Cider Vinegar this is the best and it makes every single recipe better Use this to make your coleslaw better, way better. Everything, every recipe, that calls for Apple Cider vinegar is made better with this super special treat of culinary delight. You know after the first taste, when you can taste the type of apple, the Gravenstein, you know this is the real deal, this is the good stuff! Shop now for Katz Gravenstein Apple Cider Vinegar |
Chef Lesa's Apple Pie Recipe! It is all in the crust.... See Chef Lesa's Apple Pie Recipe here! |
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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 now have multiple HEPA medical grade air filters running 24 hours a day in the shop. Please keep in mind we are limiting the number of people in the shop at one time and masks are required. If you are feeling sick for any reason please choose a different time to visit. We may perform random temperature checks. | |
The first cherries will be picked Sunday... Picked-at-Their-Peak Sweet Washington Cherries Early Robins are expected to ship on Monday and I can't wait! Order you cherries soon! In the world of cherries, once one is harvested the rest follow as quickly as dominoes fall! So order ASAP! Order Sweet Washington Cherries Picked-at-their-Peak to perfection NOW!! 
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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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Mom's Apple Pie Recipe from Marian Burros From one of our favorite reliable cookbooks. Watergate Salad Jell-o Recipe Ok, this is like crazy easy. If you have a bowl and can mix, then you are all set! It's not a salad, and not gourmet! It is sweet and an interesting mix of flavors. It is a bit strange and not for everyone. It takes no time to make, it is wicked fun to mix together and at the end, with spoon in hand, if anything, it is fun! Bacon Baked Beans Recipe These aren't really Boston Baked beans, these are more like a combination of southern (add yellow mustard), cowboy (add ground beef), beans...classic baked beans are cooked many hours (8) to caramelize them into a wonderful blended baked dish. Originating as a blend of beans, a little salt pork and maple syrup, the "recipe' and/or methods changed as salt pork became more difficult to get during the second world war. |
| See what you missed in previous Newsletters |
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Birthday Brunch, Great Ingredients Cherries Now, Balsamic, Cookies Jaggery, Cherries, Chowder, Marmalade, Recipes |
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