Traditional Soy Sauce, Marinated Flank Steak Recipe, Red Pepper Flakes and more at chefshop.com/enews
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In this issue:
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ounce for ounce a great deal
flank steak marinade recipe
red pepper mix
toasted sesame oil
authentically japanese, this golden brown toasted sesame oil adds a rich, nutty flavor to your vinaigrette, stir-fries and BBQ marinades. not over-powering, this oil adds just the right amount of toasty sesame punch.
cinnamon from hawaii
organically grown ceylon cinnamon from the island of hawaii. farmer tane talks about the leaves of the tree and the stimulation properties of cinnamon. watch the video clip here.
dark muscovado sugar
muscovado is a soft, moist, fine brown sugar. it's also known as barbados sugar, where it was once made.
cocoa powder
it's for summer grilling! it's for molé sauce! it's for a rich chocolate sauce! it's for the party cake you'll make next week!
brown sugar cubes
made with 100% minimally processed cane sugar from mauritius, these brown sugar cubes have a warm, honeyed flavor and are prized for their melting qualities. The cubes disintegrate slowly, but melt completely, so you can actually control how much sugar you put in your cup!
balsamic vinegar
as they will tell you at la vecchia despensa, creating a young versatile balsamic with the right balance of acidity and sweetness is a true art, the art of blending. just the right amount of old balsamic with its sweet but complex flavor profile needs to be added to younger balsamic with its feisty acidity.
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Traditional Soy Sauce
Made in Barrels over 100 years old!
Real Shoyu when made in a traditional manner is one that takes time. In this case, this shoyu from Japan takes about a year to make. Like a great balsamic the aging process creates a much more complex product with performance enhancing features.
It is a more complex or, better said, it is more difficult to discern the flavor differences, and when it comes to something as salty as
soy sauce your palate can be overwhelmed. With this knowledge, we have been testing on
white rice, in marinades, in stir fry dishes in a wok and as a dip.
The results are astonishing! You really can taste the difference. And it's not just the flavor of the shoyu itself that matters, it's also how the
shoyu enhances the flavors of the food. And really that is the key. You want your soy sauce to bring out the best without leaving an unpleasant aftertaste.
You can read our article about
"Traditional Kishibori Shoyu – Made in Barrels Over 100 Years Old" and the health benefits of Soy Sauce here. Did you know that it has as much as 10X more antioxidant properties than red wine?!
We love this Shoyu, and now we have a
bigger sized bottle (just in time for the all-fun grilling season) so you can use it more liberally! And it's cheaper too, per ounce.
Shop now for Shoyu!
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Marinated Flank Steak Recipe
Great ingredients makes you a hero!
Let's face it, we all want to be a superhero over the grill. No matter if you are on a classic
Weber Kettle grill or a super sized
Weber Summit grill, we all want to be Best Chef for the day.
We love this flank steak recipe. When cooked perfectly it oozes juicy flavor right onto the plate and into your rice or potato. Like an upscale Teriyaki sauce, there is something about how all the parts come together that makes a delicious bite.
We started with a basic recipe and perfected the basic rules on how and what to do, all to make it efficient and easy. Nothing really new here at all.
The real key is the choice of ingredients. Making sure to get the "good" stuff ensures great success.
1) Nothing can replace a great
soy sauce when it comes to flavor and taste. Remember, cheap means extracted chemical based process. Really bad for you!
2) A deep, thick, sweet soy,
Ketjap Manis adds a "third element" that is difficult to explain why it works, but it does.
3)
Muscovado sugar is so, so, so much better than brown sugar as it actually adds a richness to the final flavor.
4)
Ketchup. Well, your adding sweet, acid, and flavor. Better is better, though I wouldn't go overboard. I have used June Taylor's ketchup before and it was awesome!
5)
Toasted sesame oil. You need toasted. And it is one of the key hidden flavors in this marinade.
6)
Red Pepper Mix is just a sprinkle to the sauce, but it makes a diff. It's like an opener to your flavor buds.
7) Fresh ginger, without it, it's just not the same. Younger ginger is better, softer is better ... once in a pinch, I used a pinch of powder ginger. Didn't do anything. Be fresh.
8)
Sweet potato vinegar seems to go perfectly with soy sauce. Not sure why, but it does.
Marinated Flank Steak Recipe!
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Red Pepper Mix
The seven spices of prosperity!
Shichimi Togarashi, a blend of flavors that may have been created in the 17th century, as a way to help one to eat healthily.
Also referred to as
Seven Spice, the number of ingredients in this pepper mix. This number, seven, is considered prosperous (lucky) and refers to Shichifukujin, the Seven Lucky Deities.
Though considered hot in Japan, it's what we might consider here to be spicy and certainly not screaming hot. And that’s what makes it so nice to use. It brings a little heat when added to “dry” dishes. And it really seems to come alive when added to liquid like soup or oil from a
fresh fish.
Unlike so many “spice rubs”, this one is not sweet with sugar. Instead, it has a wonderful hint of citrus. In addition, this mix has sesame seeds, ginger and seaweed which add the
umami that completes the seven flavors. With its little circular hole in the top it shakes out perfectly to make your
udon noodles sing.
Shop here for a perfect pepper mix!
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Sweet Washington Cheries!
Harvest is on! The next few weeks are fast and furious in the orchards as Washginton state will harvest some 230 thousand tons. And the Stennes family will hand pick and find us the best cherries from their orchards for you. So get your order in as there is no way to predict when the cherries are ready. Tree ripened - Picked-at-their-Peak!
Sparkling Wine Vinegar
Champagne or Sparking Wine Vinegar is considered the lightest of vinegars, and unfortunately that usually means mostly acid on the tongue with little of the flavor of the base champagne remaining after production. This delicious champagne vinegar is made slowly, the old fashion way, and that means it's full of flavor.
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| This Weeks Recipes - You can store your recipes in your wish list online! And then access the recipes from just about anywhere. |
Cocoa and Chile Rubbed Pork Chops Recipe
This is a delicious rub that uses a bit of sugar to help the meat brown, but cooks over low heat so the sugar doesn't char. The combination of the cocoa powder with the pepper gives a wonderful depth of flavor.
Cocoa Curry Rubbed Chicken Salad Recipe
This is a combination of a few different recipes. The combination creates a perfect summer main dish - lots of flavor, not too heavy, fresh greens that are so abundant in the summer. In this case, we recommend slicing the breast and serving it cold atop your favorite greens dressed with a simple vinaigrette dressing. As with many simple recipes, the better the ingredients the better the outcome.
Grilled Peaches with Honey Creme Fraiche Recipe
Roasted Carrots with Cocoa & Coriander Recipe
Roasting carrots is very easy -- and pretty quick. I like to leave the carrots whole -- especially if they are freshly picked from my garden and still thinnish and tender. With bigger carrots, peeling them and slicing them on the diagonal might work better.
Roasted Red Onion Wedges Recipe
Large wedges of red onion roast with wine, tomatoes, olive oil and herbs can 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.
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