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January is Tuna Diet Month, Fossil River and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Tuna is Diet Food!!
It has been a glorious fun food filled last couple of months! Panettone, fruitcake, and nougat! What more could one want to fill the holidays with?
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 Ortiz Bonito del NorteBonito Del Norte (White Tuna) is a homemade specialty of Ortiz. These are authentic white tuna; they appear annually in the waters of the Bay of Biscay in the Cantabrian Sea. The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste. Line caught, within a 24-hour period of being caught large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly prized flavor, and left to mature in the can for at least three months. This aging process helps ensure that the product is moist and delicious when finally opened. Shop now for snack pack Oval Tin! |
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 Tonno Trancio InteroOne of our very favorite products, this beautiful, versatile canned yellowfin tuna is line-caught, processed when fresh, and packed in olive oil - you can't miss with this! As do Mar, a popular brand in Europe, is wonderful in a variety of recipes and great right out of the can. Buy with caution - because after one taste, we've never gone back to grocery-store canned tuna! Shop now for As do Mar tuna in olive oil! |
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 Sacred Sea Albacore Tuna*Cooked in its own juices - No water or oil added* Sacred Sea Albacore tuna has won double-blind taste tests by a private consortium of sashimi buyers from Japan three years in a row. "Feed Your Body, Mind & Spirit" says the label of this excellent tuna. That sums up why we love Sacred Sea and support canned tuna made with healthy, wild fish! Sacred Sea brand Oregon coastal troll-caught Albacore is hook-and-line caught by the surface troll method, the "cleanest," most sustainable fishing method. Catching one fish at a time instead of using nets or long lines that are used in conventional fishing operations enables them to treat each fish humanely and individually for the maximum quality and nutrition. Each fish is humanely dispatched the moment it is brought aboard the boat. This eliminates the bruising and meat damage seen in conventionally handled albacore. The fish are immediately "vertically" bled which results in 30% more bleed-out. As soon as the fish are bled they are flash frozen by brine immersion, which is the fastest most efficient method of freezing. Shop now for Sacred Sea Oregon Tuna! |
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 Atun Claro These beautiful loin segments of Atun Claro are packed in extra-virgin olive oil and hand-cut from yellowfin caught on the dense tuna banks off the coast of Basque Country. The fishing boats of Ortiz, a premier name in seafood packing, capture the fish using traditional methods, which respect the environment and avoid hurting dolphins or any other marine species. The solid flesh of the yellowfin tuna is richer in fats than albacore. This has two results: the meat is darker - pink to reddish - and has a moister texture and richer flavor. Ortiz packs this tuna in extra virgin olive oil - and it gets better with time. Shop now for Yellow Fin Tuna! |
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 Tuna Fish Salad Sandwich RecipeCanned tuna followed lobster, crab and salmon into the sandwich along with the “dressings” that were common at the time. Classic recipes might have included eggs, apple, red onion or shallots along with lemon juice. We’ve changed it up replacing the onion and salt with Yuzu Kosho, and the citrus acid and juice with the Meyer Lemon Olive Oil. We chose to use Sacred Sea tuna as it's cooked in its own juices, no added oils and a bit drier than the others. The Meyer Lemon then adds a bit of moisture and a distinct flavor note of citrus. The Yuzu Kosho adds its own citrus bite, salt and a touch of spice. All together it makes tuna salad, a tuna fish sandwich pretty darn tasty without deviating from our memories of our childhood. Click here to see the easy Tuna fish Recipe! |
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 Fossil River SalinaPerhaps you know the Castle of the Pies Negros, also known as Villena Castle. What you may not know is that there are underground rivers & springs in the earth nearby. And from those waters an amazing salt is harvested. When you try a salt that is out-of-this-world, you know it instantly. Fossil River salt is indeed one of them. These big, beautiful flakes of salt are created after extracting the water from the river and transferring into saline pools whilst the hydrogen and oxygen atoms disperse. This allows the natural elements to be retained and remain in these glorious salt crystals. Big flakes that crunch and disappear with ease, leaving nothing but the flavor of salt. So large you can pick them up with delicate fingertips and by placing one or two choice crystals in key strategic locations on a brownie, it is indeed divine. Shop now for a wonderful flake salt! |
| Store Stuff - - Cooking Classes | |
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Special Class - Winter Bento Box Class Bento is a boxed lunch with an assortment of ingredients arranged to be visually pleasing and usually involves a combination of rice, a main dish, a few side dishes, and pickles. Bento is a portable meal, so all the food is designed to be enjoyed at room temperature. Winter is a wonderful season to enjoy a variety of hearty root vegetables to help keep your body and mind warm and happy. We’ll share some winter recipes and tips on making delicious bentos in the cold season. Menu includes gomoku okowa (steamed sweet rice with chicken and root vegetables), sake saikyo yaki (grilled salmon with sweet miso marinade), kabocha nimono (braised kabocha pumpkin), renkon kimpira (sweet and spicy lotus root), and hakusai asazuke (nappa quick pickles).
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Store Hours Monday thru Saturday 10AM to 5PM. Store hours are back to "normal". Look for specials as we re-arrange the shop... new displays and as we ramp up for cooking classes. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Store Parking The big one is much easier to park in. Click here to see the map. |
| This Week's Recipes |
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Mac n' Cheese Recipe The ultimate comfort food. This is the real deal - rich, creamy deliciousness. Some people put bread crumbs on top before baking, and some even put potato chip crumbs on top. I guess you can do whatever you like - after all, it's your mac n' cheese. Sometimes you just want whatever your mom used to do... I guess that is the definition of comfort food. Onions Glazed with Honey Recipe This is a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny place, a Chateauneuf-du-Pape, for example. Caldo Verde Recipe Caldo Verde is a traditional Portuguese kale and potato soup. It is very easy to make, and a perfect winter dish – especially if you frequent local farmer’s markets where potatoes, kale and cabbage are just about all you can find… Many recipes for Caldo Verde include beans, usually cannellini or borlotti beans. Although not considered traditional, I like it with the beans. It gives the soup a thicker, heartier quality. |
| See what you missed in previous Newsletters |
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All I Want for Christmas is Food and Other Good Ideas for Last Minute Gifts! Shipping Cut-Off Now! Tasting Notes Olio Nuovo! Stocking Stuffers Favorite Foods of the Year |
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