Tom Douglas, Rub with Love, Bacon, everyday priced salt, Reed Avocado...and much more - chefshop.com/enews
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In this issue:
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Rub w/Love
Bacon
Affordable Salt
Back in Stock
Recipes of the Week
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Blood Orange Marmalade
This classic marmalade is incomparable - a simple combination of fruit, sugar and lemon juice. It's distinguished by the unique berry-like flavor and deep color of ripe organic California blood oranges. Eat it with a spoon! Try it, and we think you will love it as much as we do.
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 Tom Douglas - Rub'd with Love
Here in Seattle, Chef Tom Douglas is one of the most recognized celebrities. No surprise as his first restaurant, the nationally recognized Dahlia Lounge, was in the movies. (What movie and what characters where in the scene?) He now has a total of six, no make that now 12, places to eat in Seattle! As one of the few winners in the show Iron Chef, Tom is one of the nicest people you will ever meet, and his food reflects his personality; friendly, nice and robust!
We have carried Rub with Love since we began. What we like about Tom's products is they come straight from Tom's kitchen to yours. And, his sauces are, like his rubs, easy to use and impossible to mess up. I have kept at least two in my pantry and one in my reefer for the last ten years. A couple of uses ....
Salmon: Let's face it, fresh, never frozen, and just caught wild salmon doesn't need more than salt, oil and pepper. The reality is that perfect salmon is not always possible, so adding a little bit of flavor enhancement is a great way to make a great plate. Just rub the salmon with olive oil, liberally rub with Rub with Love Salmon Rub (you'll have a very relaxed salmon), and grill directly over a medium heat. It's that easy to make salacious summer salmon.
Chicken: It likes to be dressed and a simple grill preparation with a sauce is a wonderful way to gussie up an easy piece of protein. Brush the skin with a little butter, and cook over the medium fire until virtually done. Then, brush with the Ginger Pineapple Teriyaki Sauce and keep it on the heat for a couple of minutes longer to bond the two together. Serve on a bed of rice or spelt.
Shop now for Love!
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Time to Smoke more Bacon!
We're getting ready to smoke some more bacon! Time to order more! We'll smoke next week after the 4th passes by. Don't miss out on the new ingredient disguised as bacon! Wrap fish, wrap scallops, or make killer baked beans.
Or my favorite, make lamb burgers.
1) pan fry the bacon (it creates it's own oil)
2) cook the lamb in the bacon fat in the same pan as the bacon
3) fry an egg sunny-side up when the lamb burger is finished
4) toast the roll if you want ...
5) stack it all up and top with Bacon Jam
6) eat the burger - (not exactly) heart healthy! But, I like to think of it as brain food. Happy Brain Food. (HBF)
Shop now for Bacon
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Everyday Salt from Italy
Salt, it's an interesting thing. We grow up using "When it Rains it Pours", from the 1911 advertising campaign, that then spawned the Umbrella Girl in 1914 and her salt pouring out of the spout. One of the finest branding campaigns of all time that has stood the test of time. Nowadays, salt has become cool, fashionable, hip, exotic, and a bit wacky too.
Instead of salting heavily before cooking to make a dish salty, you finish with salt, using it as a condiment. The salt becomes an important element to your finished dish.
It adds crunch, punch, combine, or separate the flavors of your dish. The right salt can even "dress" it up, with colors like orange, black, and green.
With all this salt available today, sometimes you just need a couple of good salts to use everyday. The two salts I need are fine and something not as fine. And I mean the grind; fine particles have typically more saltiness per pinch, versus larger crystals, which offer less saltiness per pinch and adds crunch to a bite, but a salty hit.
I use pricey salts with care. If I want a salt where I can use a spoonful or two in pasta water, or a pinch on a couple of sticks of bbq'd asparagus, and not have to worry.
Here are the two salts that I use everyday stored in two "antique" pyrex containers by the stove.
Shop now for Salt
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Get'em while they last
Time to start thinking about the Reed Avocado's luscious, pure, smooth flesh. And, while you are thinking about it, you might as well order up a few now. It's going to be a small crop this year, and most likely a bit smaller fruit. Still, the giant among Avocados, Reed Avocados from Peter and Bonnie will get gasps from everyone who sees one!
Organic Reed Avocados from California are amazing! About 90% of the avocado crop in the US is grown in California -- and about 90% of those are Hass Avocados -- the favored avocado fruit of the US grocery stores. The Reed is a side crop -- reserved mostly for local Farmer's Markets. But, Reeds are so delicious and far superior in texture and taste, they really should take center stage.
Why? Because, not only are these babies big, in a side by side comparison with other avocados, the taste was smooth, buttery, and distinctively flavorful - completely and totally delicious.
Shop now for Reed Avocados!
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The summer flavor
Long a favorite ingredient in Middle Eastern and Persian cuisine, pomegranate molasses (or paste) is starting to be recognized more and more here for its versatility and the rich, distinct sweet-tart flavor it brings to a wide range of dishes.
Pomegranate molasses is made from 100% tart pomegranates, with nothing added. It is reduced to a thick, molasses-like consistency, and rather than the bright red of the fresh fruit, it's a dark, syrupy mahogany color, sometimes with a slightly grainy texture.
Traditionally, pomegranate molasses appears more in savory dishes than sweet, adding a tangy, fruity note to dips, spreads and main dishes of all kinds. It's a great addition to stir-fries, thickening the sauce and adding its own flavor notes. It makes beautiful salad dressing, particularly when combined with walnut oil. Page through Middle Eastern cookbooks, and you'll find a myriad of recipes for this wonderful elixir, or search our Recipes section for enticing treats like Pomegranate Cranberry Smoothies, Chicken Thighs Braised in Pomegranate Molasses, and more.
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| Just-in-Updates |
Fresh, Washington Cherries NOW!!!
We are shipping the first of the cherries! Early Robins are the first cherry treat of the year! There may be still time to order Rainiers and Bings … But don't delay as time is running out!
Copper River Salmon is Running!
Though it's to late for the Fourth of July, the summer is still young and there is everything right about salmon on the grill! Pair it with lemon olive oil and salt and pepper.
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| Cooking Ingredient Class Updates |
Spanish Tapas Class
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as piquillo pepper stuffed with herbed goat cheese, citrus-marinated olives, tortilla de papas with garlic aioli, marcona almonds with rosemary & sea salt, deviled dates, Catalan white beans and more!?
An Italian Summer
Sink your teeth into five seasonal dishes with an Italian accent. Our meal will be prepared outdoors, weather permitting; Storytelling, laughing and an excellent meal are guaranteed - rain or shine. Together, we'll enjoy: Tender Arugula Salad with Melon; Borlotti Bean Puree with Fettunta (Grilled Bread Dipped in Olive Oil); Hearth-Roasted Eggplant, Tomatoes and Olives; Caper, Tuna and Lemon Pasta; Chocolate Zucchini Cake.
The Magnificent Mediterranean
After Lesa's recent trip to Europe and the Mediterranean she is inspired to share all that she ate and learned! The first class is sold out so sign up soon!
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| This Weeks Recipes |
Easy Chocolate Ice Cream
We have been making this simple, rich chocolate ice cream. It may not be better than the best, but it sure is good when you make it yourself! Using local cows milk, so we are hoping no excessive processing or weird chemical processes involved.
Grilled Fruit Packets
This is a perfect camping recipe. Really takes advantage of whatever fruit is available at the time, and takes advantage of the work and toil you put into building that camp fire. This recipe does require bowls, though. Perfect served either over honey or vanilla ice cream, or topped with Honey Creme Fraiche. Yum.
Grilled Leg of Lamb
When looking for a fool-proof recipe that reminds me of my childhood, I always turn first to "Cooking for Comfort" by Marian Burros. (Simon & Schuster, 2003) Lamb is not just for holidays ...
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