|
Hey Boo Coconut Caramel Sauce, Maui-Style Ribs, Copper River Salmon, Sweet Cherries and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Hey Boo Coconut Caramel Spoon ready all day long! This Coconut Caramel is a combination that has come together perfectly in a jar. Combine creamy delicious coconut milk into the caramel making process and you have a spoon ready spreadable dessert that has a twist that is delish! Smooth and silky, as soon as you dip your spoon (or finger) into the glossy "sauce" your visual mind immediately goes to spiraling it over your favorite vanilla ice cream. To the taste, that first taste is truly an anticipatory moment of curiosity and pleasure! The smoothness and the stickiness melt away into flavors of questions (think of the coconut), sweetness, and smokiness of sugars. It seems simple to one taste bud and to the other bud, complex and fascinating. The fabulously "buttery" flavor is dairy free with coconut milk being the first ingredient. Next cane sugar (no corn here), organic agave syrup, inverted sugar, salt from the sea, and cream of tartar. The result is, as you might be able to tell, heaven on a spoon. Let us start with breakfast (who doesn't wish for sweetness early in the morning) pancakes, waffles & toast. Granola, dutch baby, or mix it into your cream cheese. Stir caramel sauce into your coffee with a cinnamon stick or bake your bacon with a brushing of coconut caramel sauce! If breakfast is not your thing (just get a spoonful on the way out the door), then add it to your popcorn, mustard sauce, cookies, applesauce, top the freshest fruit you can find, or mix it with bourbon and mix it into banana smoothie! For nighttime add to hot chocolate, chai lattes, or a dollop to your hot toddy tonight! Cheers! Coconut Caramel Sauce - a delicious opportunity - click here! |
| 1) |
 Hey Boo Coconut Caramel SauceSmooth and Delicious! Easy to use and inspiring to drizzle. Drizzle on anything and not a single person will be unhappy with the result! From mounds of ice cream topped with a cherry, to a banana boat covered in chocolate made over the campfire, this coconut caramel sauce is the cat's pajamas of happy memories for this summers fun! If you let the jar sit for a bit before your next bite, the caramel self-levels. How cool is that? Perfect for making new memories this upcoming Memorial Day! Shop now for Hey Boo Coconut Caramel Sauce! |
| 2) |
 These ribs are....!!!Way back in the beginning of time, we had these ribs called Maui Ribs. We knew nothing about them except they were addictive and fabulous! And talk about "not being able to eat just one", these delicious marinated beauties were finger lickin', cheek smearing treats worth living for! Then we offered them to you, and then we were told we couldn't call them Maui Ribs (complicated). And then Rick, our favorite butcher of all time, retired. (Let me tell you it is pretty much impossible to replace a master butcher who you like.) And so went the ribs. My son bought all of the remaining inventory (with my money), froze them and slowly doled them out to himself and his grandfather. Then the supply ran out. Now the story might have ended there, and it did until just yesterday when one of our great customers asked if she could get some, a lot .... so I asked Gordy, (One of Rick's butchers) who has the secret recipe, to make the ribs again in the new "place". And he said sure!!! Woohoo! We are going back into having them on special order a couple of times a year. It takes a special cut, a special slice and the secret recipe to make them, and the extra effort to make them is worth it! And this time the tears from my son will be tears of joy! (that's how sad he was when Rick retired) These ribs come frozen in 2.5 pound individually wrapped packages so they can be ready anytime the party starts. Cook in the oven or over the grill, cook lightly or burn 'em good, either way they are finger lickin' crazy! You must pre-order now for shipping on Monday June 20th, just in time for July 4th. They keep perfectly in the freezer for anytime eating. Shop now for Maui-Styled Ribs |
| 3) |
Copper River Wild Alaskan Salmon!It's open season and the salmon are running wild up the Copper River! The first open has happened and it's available in all the fine dining establishments across the city! Here is the secret to the Copper River run. The first week or two the pricing is out of control crazy because the demand is high and it's being flown all over the world. Usually by the third "opening", usually a short number of hours, the demand has subsided, the availability has increased and the price drops. That's when we start shipping and get you the best of the salmon. We take great care of each order and on a personal level. Questions? Ask! We show our best guess for pricing on the website but it's best to email or call ( 206-286-9988 ) and talk to Eliza. She calls the fish monger and they tell us if the price is good and how the fish looks. Our Copper River salmon has never been frozen and is from the most recent opening. We ship overnight, so you get it toot sweet (Chitty Chitty Bang Bang). Remember that a big chunk of the price is for the shipping! Did you know that more Copper River salmon is sold than caught? So if the Copper river is $10 a pound it ain't Copper River! Pre-Order Wild Alaskan Copper River Salmon! |
| 3A) |
 Sweet Washington CherriesJust a few short weeks before the first of the light skinned cherries are harvested. Limited supply for the big cherries! "When I tasted the Bing cherries from ... [ChefShop.com], I thought I had died and gone to Heaven." --Marian Burros, The New York Times Pre-Order Your Sweet Washington Cherries |
| Just-in-Updates - Cooking Classes |
 Pianogrillo Olive Oil
Without a doubt one of our favorite estate olive oils from Italy. This gold-green olive oil is intensely fruity on the nose, explosive even, with bold notes of green vegetable and green tomato. It opens with a rich butteriness on the lips and tongue before giving way to green olive and green vegetable.  Rock the Casbah: Moroccan Cooking Class
Add some spice to your life with exotic Moroccan food. We'll be demonstrating exotic yet simple dishes you can make at home including olives with harissa, Moroccan-style bean dip, chicken tagine with preserved lemons, quinoa "couscous" salad, carrot salad with feta and mint, Moroccan coconut "cake". Wednesday June 1st Class Thursday June 2nd Class |
| This Weeks Recipes |
|
Korean BBQ Marinade Recipe Easy and simple to make. Marinade just about anything and get a wonderful flavor. Middle-Eastern Tuna Salad with Tahini Recipe Easy to make with a little extra work, which a blender makes quick work of it all. Cottage Pie Recipe Cottage pie refers to an English meat pie made with minced beef and a crust made from mashed potato. A variation on this dish using minced lamb is generally known as "Shepherd's Pie." Although, the distinction between the two may well be an example of folk etymology, based solely on the fact that shepherds clearly herd sheep, not cattle. |
| See what you missed in previous Newsletters |
|
Spring Gifts, Saffron, Large White Beans Video: Meet Rene, Million Years Old, Cherries & Salmon Get New at Introductory Price! Umami! Wild Cocoa |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |