"Hey Boo Coconut Caramel, Exclusive Maui Ribs ChefShop style, Sweet Washington Cherries and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE heyboo  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. 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 or try it in your banana smoothie! For nighttime add to hot chocolate, chai lattes, or a dollop to your hot toddy tonight! We still love this sweet treat! Cheers! Coconut Caramel Sauce - a delicious opportunity - click here! Maui Ribs Exclusive I love fire. I love it when the flames lap around anything I grill. In fact, when I used to cook Maui Ribs, I would burn pounds and pounds of them until they became a beautiful charred mess. Unfortunately, the chewy, chunky bites of blackened meat were pretty hard to eat. So, when I got my really cool, smoking-style grill (to replace my 17-year-old gas Weber), I learned a new way to cook. With indirect hot heat you can make beautiful, grill-marked ribs without burning a one. Though I miss the flames, the taste can’t be beat. These Maui Ribs are a real treat! And, most importantly to note, you don't need a grill or a hibachi, all you need is an oven (for the best results) or a frying pan (the best way to burn them). That’s it! Praised nationally, these Hawaiian-Style Maui Ribs are now exclusively made for us! We love them because they are easy to eat and the flavor is so perfect. Just the right amount of sweetness, saltiness and interesting nuances of flavors. The ribs come from Northwest-grown beef that is grass fed, and hormone and anti-biotic free. Hawaiian Maui-Style Ribs click here! Copper River Salmon The Copper River Wild Alaskan Salmon season is just moments away. We source from just one or two fishermen, whom our fish monger has been working with for years. This ensures the best quality and years of experience to understand the market place. The first week of the season, called the "open", here in the Northwest the majority of Wild Salmon head to the big restaurants and the price is out of control for the non-commercial kitchen. The second week is much better and your price will reflect that. Though we are online we like to do the fish the old fashioned way. Call Eliza and talk to her about what you want and she will help you find the best fish for you. (Email works too.) Click here for Copper River, the King of Salmon! Dark Couverture Chocolate This single origin dark couverture chocolate has some wonderful citrus notes with deep feelings you get from a 70 percent. A wonderful flavor without too much bitter! Oh, and it really is a great baking chocolate. Shop Now for 70 percent Dark Chocolate! Red Wine Trio Vinegar This oak-aged "Trio" Red Wine Vinegar comes from Katz and Company. Two years in the making, this terrific vinegar is crafted using the traditional "Orleans" Method. It's a blend of carefully selected vintages of Merlot, Zinfandel and Cabernet Sauvignon from the heart of one of the world's great wine appellations, the Sonoma Valley. "Trio" has been crafted to mirror the classic Meritage blends where small lots of selected red varietals are mixed to create wines of great structure and character. The finished blend is well balanced and full-flavored and retains the varietal characteristics of the grapes with nuances of cherry, raspberry and oak. This vinegar can be used to enliven your favorite dishes and create distinctive dressings and sauces. The Sonoma Trio is already a favorite of many of America's top restaurant chefs. Try reducing it for sauces for meats or grilled peaches or figs, and use it in dressings. Perfect! Shop now for Red Wine Trio Vinegar! Mustard - you can never have enough for summer! There are a zillion ways beyond a hot dog or a hamburger to eat your healthy mustard. I think of the surprise when you need a little mustard and the jar you thought that was at least half full is completely empty. Somehow kids think that if you put an empty jar back in the fridge it will refill on its own. (Hmmm, actually they are probably correct ... because I replace it.) Marinades can benefit from mustard, just as a classic vinaigrette would, a nice toasted sandwich with cabbage, shrimp, vegetable dishes and of course, deviled eggs. From simple uses, mustard is a great ingredient beyond a condiment! Here are 45 ways bon appétit says you can use them! Click here to find your Mustard! Marsala Wine Zabajone Cream Pudding This is like heaven in a jar. Smooth and creamy - and spiked with just enough Marsala wine to flavor and give you a little hint of a buzz. Perfect for a quick dessert - just a dollop in a pastry cup, and you are good to go. Shop Now for Marsala Wine Zabajone Cream Pudding! * Meyer Lemon Olive Oil This Organic Meyer Lemon Olive Oil is a treat beyond belief. When you are stressed without an option to twist your grilled asparagus (or any veggies) in to something special, drizzle a little Meyer Lemon Olive Oil and get relief. An exquisitely grilled Copper River Salmon lightly drizzled with this lemon oil is like topping perfection with just the right amount of citrus, it twists the taste buds to open them up to all the nuances. Shop now for Meyer Lemon Olive Oil! * Salted Cherry Blossoms Japanese are wild about any kind of product made with cherry blossoms (called sakura). Cherry trees bloom in April, and represent the first signs of spring. For centuries, cherry blossoms were pickled in order to preserve them for occasions during other seasons of the year. How to use the preserved salted cherry blossom: 1 ) Use with tea Shake the cherry blossoms to remove the salt before putting a few of the cherry blossoms into a bowl of hot water and mix gently. After the petals open, you will then enjoy the sweet fragrance from this delicious tea. 2 ) Mix with rice Three bowls of steamed cooked rice can be mixed with about 10 blossoms to produce a delicious meal. Shake the salt from the cherry blossoms before using them. Cold dishes can also be made with the salted cherry blossom Obenton (lunchbox) is ideal to use. 3 ) Use with congee The salty cherry blossom can be cooked, as it is, with congee. It can also be used as decoration by sprinkling on top of congee in the cooking utensil. The color and fragrance of the cherry blossom can be enjoyed both visually and for its delicious flavor. 4 ) Use with marinated food Put the cherry blossom in boiling water for 20 seconds when salt has dissolved after mixing it with marinated food or vegetables. or 5 ) add & mix with other ingredients for baking cookies or jelly. Salted Cherry Blossoms - Shop Now! The change in weather is feeling good! Fresh Sweet Washington Cherries in the press "When I tasted the Bing cherries from ... [ChefShop.com], I thought I had died and gone to Heaven." - Marian Burros, The New York Times Shop now for Sweet Washington Cherries! NEW CLASS: Jerusalem Cooking Class Come join us as Chef Maria Troxell makes some of her favorite recipes out of Yotam Ottolenghi's famous cookbook, "Jerusalem". The cookbook is filled with exotic recipes, whose origins stem from every place you can imagine, as Jerusalem itself is a melting pot of food cultures and cooking traditions. Ottolenghi's approach is more like a road-map than exact directions -- but the ingredients are unusual and fragmented and surprising in so many ways. Come cook and eat with us, and give it a try! The final menu for the evening includes: Burnt Eggplant with Lemon & Pomegranate Seeds, Braised Eggs with Lamb Tahini & Sumac, Rice and Orzo, Mixed Bean Salad, and Coconut Marmalade & Semolina Cake. Cookbook not included. It's a try a recipe or 5 before you buy (available at the shop). ChefShop Cooking Classes Store Hours - come visit and have some nuts! Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is to the north of the shop and to south of Champions Party Supply. Easy open parking lot. Click here to see the map.   This Week's Recipes Meyer Lemon Dressing for Grilled Salmon Recipe This is a nice lemony dressing -- perfect for grilled wild salmon - even sockeye, which has a strong salmony flavor. This is a creamy style dressing - so stays put on the fish. Also great on grilled white fish, or grilled asparagus. Adapted from Bobby Flay's recipe - prepared at the 2008 Food & Wine Classic in Aspen (Food & Wine Tasting Notes, 2008). Go to the Classic this year! Click here - 2018 Grilled Mustard Chicken with Fresh Corn Polenta Recipe If you love the taste of onion and mustard, then this is the grilled chicken for you. Easy to do, and so tasty. The creamy polenta creates a nice, creamy bed for the chicken, and a wonderful way to both, use up left-over corn-on-the-cob and soak up the wonderfully mustardy juices of the chicken. If you use already cooked corn-on-the-cob, add the corn about 1 minute before the polenta is done. Adapted from Bon Appetit, August 2010. Roasted Beet, New Onion & Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc Agrodolce Vinegar, while the aromatics and spices give the salad a comforting warmth. The whole melange is tied together by the silky Rock Hill Ranch California Extra Virgin Olive Oil with its complementary flavors of almonds and herbs and its peppery finish. You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course. This recipe ia courtesy of Albert and Kim Katz of Katz and Company. See what you missed in previous Newsletters The Perfect Pie Crust Recipe Ingredient and Pesto from Genovese Tranquil Rare Wild Chocolate, Pistachio Creme Encased in Chocolate Black Cherry Preserves ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA