Fall Recipe Book 2016
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Diamond Crystal Kosher Salt Box
11/2/2018 Product Specsheet Diamond Crystal Kosher Salt Box 3lb Dot #: 404472 Mfr #: 100011094 GTIN: 10013600020016 Supplier: Cargill Salt Description: Diamond Crystal Kosher Salt Box 3lb Images and Attachments Product Information Classification: Extracts/Salt/Meat Tenderisers (Shelf Stable) (10000050) Dimensions (HxWxD): 9.75 x 12 x 16.25 Inch Weight Gross / Net: 38.85 Pound / 36 Pound Origin: (US) UNITED STATES Storage Temperature: 40° to 80° Pallet Configuration: Ti:10 Hi:5 Features and Benefits (Case GTIN: 10013600020016) Features: Kosher Salt has unique, hollow, multi-faceted salt crystals. Preparation and Cooking: Ready to Eat - used to salt food Serving Suggestions: 0.7 grams per serving Storage: This material is available in individual round cans and boxes which incorporate liners for added moisture protection. To improve caking resistance, the product should be stored in a dry, covered area at humidity below 75% Features and Benefits (Consumer or Base GTIN: 00013600020019) Features: Kosher Salt has unique, hollow, multi-faceted salt crystals. Preparation and Cooking: Ready to Eat - used to salt food https://www.dotexpressway.com/ProductDetail?R=404472&searchAction=20&openTab=AtAGlance 1/3 11/2/2018 Product Specsheet Nutritionals and Ingredients (Case GTIN: 10013600020016) Representation of label(s). The actual nutritional label(s) on the package may vary slightly Nutrition Facts (Unprepared) (-) Information is currently not available for this nutrient. * Percent Daily Values are based on a 2,000 calorie diet. Your Serving Size 0.25 Teaspoon daily values may be higher or lower depending on your calorie needs:** Amount Per Serving ** Percent Daily Values listed below are intended for adults and Calories 0 Calories from fat 0 children over 4 years of age. -
Authentic Jamaican Jerk Chicken
Authentic Jamaican Jerk Chicken Yield: Serves 4 Ingredients: 4 lbs Bone In Chicken Pieces - can substitute 4 lbs boneless/skinless chicken breasts Jerk Marinade: 6 Fresh Scotch Bonnet Peppers - chopped 3 medium Yellow Onions - chopped 8-12 cloves Fresh Garlic - crushed ½ inch piece Fresh Ginger - rough chopped 1 Cup Fresh Squeezed Orange Juice 1 Cup Cane Vinegar ½ Cup Soy Sauce ½ Cup Extra Virgin Olive Oil 2 Tbs Kosher Salt 2 Tbs Granulated Sugar 2 Tbs ground Allspice 2 Tbs ground dried Thyme 2 tsp fresh ground Black Pepper 2 tsp ground Cinnamon 2 tsp ground Nutmeg Juice of one Lime Preparation: 1) Place all of the marinade ingredients into a blender or food processor and purée into a smooth paste - Place a cup or two of marinade into an airtight container and save for service 2) Place the chicken pieces in a large zip-top bag (use two if necessary) and cover with remaining marinade - Massage into chicken pieces and then remove as much air as possible from the bag(s) and place in refrigerator for a minimum 8 hours (overnight for better results) - Turn bag(s) a couple of times during marinating -NEXT DAY- 3) Preheat oven to 450ºF -OR- Prepare grill* (if grilling, skip to step 5) 4) Remove chicken from marinade (save remaining marinade for basting) and place in a single layer on a broiler pan - Bake on the center rack of the oven for 7-8 minutes to a side or until juices run clear) - Baste with remaining marinade as desired (skip to step 6) 5) Remove chicken from marinade (save remaining marinade for basting) and grill over medium heat flipping regularly and basting with remaining marinade until cooked through (internal temp should be between 160-170ºF and juices should run clear) 6) Serve with reserved marinade to use as a dip along with festival dumplings and salad of choice - OR- Rice and peas and hardo bread * Use of a charcoal grill is recommended - Pimento wood is traditional (look for pimento wood at specialty grill shops) Taz Doolittle www.TazCooks.com . -
Download Brochure
Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish. -
Difference Between Coarse Salt and Table Salt
Difference Between Coarse Salt And Table Salt Systemless Edmond always tinkle his flattest if Jean-Pierre is varicoloured or dances imaginatively. Parapsychological and heraldic Lamar discerp her Drayton fares while Puff literalizes some klipspringers musingly. Slubbed Gerold still lending: oligotrophic and globular Anatole hinge quite full-sail but besmirches her Chippendale stealthily. Kosher salt between sea. One of salt between and coarse table salt like you finish reading this salt be fast. Thanks for sites to sprinkle on the table cloth rinse your cans, but the presence of measuring by sending water and packed with. Be used coarse salt table salt so the difference between and coarse salt table salts which explained the lake in solar evaporation in big salty. Kosher salt between kosher salt is a difference? Widely sold in table to use less sodium in the difference? Household goods Table all Kitchen salt because salt Iodized. Salting by weight instead of union for americans consume in your bp? Dietary laws and more simply the gray sea, because the differences among other minor chemical level of salt is not because it takes fewer additives. Both undervalued and jars after a mineral in. Pickling and table salt between sea salt concentration then is one type of difference between sea salt, keep your consent. Kosher salts sold in coarse grains, differences in salt is used to products to large, you have on one million dollars may be quite be. Make the table in between kosher tradition, and now have large surface area allows pink color and hawaiian volcanic clay, method and chives together. -
The Art of Using Salts for the Ultimate Dessert Experience
Sea Salt Sweet THE ART OF USING SALTS FOR THE ULTIMATE DESSERT EXPERIENCE HEATHER BAIRD © 2015 by Heather Baird Photography © 2015 by Heather Baird Published by Running Press, A Member of the Perseus Books Group All rights reserved under the Pan-American and International Copyright Conventions Printed in China This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. 1122 Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. I dedicate this book to my For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call grandmother Rosa Finley. (800) 810-4145, ext. 5000, or e-mail [email protected]. ISBN 978-0-7624-5396-2 Your spirit is with me always. Library of Congress Control Number: 2015942586 E-book ISBN 978-0-7624-5811-0 9 8 7 6 5 4 3 2 1 Digit on the right indicates the number of this printing Cover and interior design by Susan Van Horn Edited by Jennifer Kasius Typography: Archer, Beton, Isabella Script, Museo, Neutra Text and Nymphette Running Press Book Publishers 2300 Chestnut Street Philadelphia, PA 19103-4371 Visit us on the web! www.offthemenublog.com www.sprinklebakes.com contents acknowledgments Acknowledgments . 5 THANKS TO MY SUPPORTIVE AGENT center piece of cake. -
Cooks Illustrated: Brining Basics
The Basics of Brining How salt, sugar, and water can improve texture and flavor in lean meats, poultry, and seafood. BY JULIA COLLIN Why are some roast turkeys dry as sawdust while others boast meat that’s firm, juicy, of weight—call it, for lack of a better phrase, water retention—that stays with it through and well seasoned? The answer is brining. Soaking a turkey in a brine—a solution of salt the cooking process. This weight gain translates into moist meat; the salt and sugar in (and often sugar) and a liquid (usually water)—provides it with a plump cushion of sea- the brine translate into seasoned, flavorful meat. And this applies to all likely candidates soned moisture that will sustain it throughout cooking. The turkey will actually gain a bit for brining (see below). For a complete understanding of the process, read on. HOW IT WORKS THE BEST CANDIDATES FOR BRINING Brining works in accordance with two principles, called diffusion and osmosis, that like things to be kept in Lean and often mildly flavored meats with a tendency equilibrium. When brining a turkey, there is a greater concentration of salt and sugar outside of the turkey to overcook—such as chicken, turkey, and pork—are (in the brine) than inside the turkey (in the cells that make up its flesh). The law of diffusion states that perfect candidates for brining, which leaves them plump the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concen- and seasoned. Many types of seafood also take well to tration (the cells). -
About Brining
All About Brining Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork and seafood. This topic explains how brining works, which cuts of meat benefit most from brining, and concludes with a couple of recipes to get you started. Background On Brining Historically, brining has been used as a method to preserve meat. Meat is soaked for many days in a very strong saltwater solution with the addition of sugar, spices, and other ingredients. This curing process binds the water in the meat or removes it altogether so it's not available for the growth of food- spoiling microorganisms. With the advent of mechanical refrigeration, traditional brining became less popular for food preservation, but is still used today in the production of some meat products. Introducing Flavor Brining Today there's a surge in popularity of "flavor brining", a term coined by Bruce Aidells and Denis Kelly in the book The Complete Meat Cookbook. While traditional brining was meant to preserve meat, the purpose of flavor brining is to improve the flavor, texture, and moisture content of lean cuts of meat. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days. Flavor brining also provides a temperature cushion during cooking--if you happen to overcook the meat a little, it will still be moist. At a minimum, a flavor brine consists of water and salt. Other ingredients may include sugar, brown sugar, honey, molasses, maple syrup, fruit juices, beer, liquor, bay leaves, pickling spices, cloves, garlic, onion, chilies, citrus fruits, peppercorns, and other herbs and spices. -
Two Great Tastes. One Sweet Rebate
Two Great Tastes. One Sweet Rebate. SAVE $5 per case/bag during the Diamond Crystal® Sweet & Salty Rewards Promotion. _______ Bags or cases of Diamond Crystal® Sea Salt x $5 per bag/case ............... $ ________ _______ Cases of Diamond Crystal® Kosher Salt x $5 per case ............................... $ ________ _______ Cases of Diamond Crystal® French Fry Salt x $5 per case ......................... $ ________ _______ Bags of Cargill® Alberger #50 Salt bags x $5 per bag ................................ $ ________ _______ Bags of Diamond Crystal® Water Softening Salt x $5 per bag ................... $ ________ _______ Bags of Diamond Crystal® Ice Melting Salt x $5 per bag ............................ $ ________ GRAND TOTAL REBATE $ __________ NAME / TITLE ______________________________________________/ _______________________________________ ESTABLISHMENT / SEGMENT __________________________________/ _______________________________________ STREET ADDRESS / CITY _____________________________________/ _______________________________________ STATE / ZIP ___________ / __________________________________PHONE ___________________________________ DISTRIBUTOR _____________________________________________EMAIL ____________________________________ * Minimum 5 case/bag combined purchase required on Diamond Crystal® Sea Salt, Diamond Crystal® Kosher Salt, Diamond Crystal® French To receive your rebate, mail proof of performance, this Fry Salt, Diamond Crystal® Granulated Table Salt, Cargill® Alberger #50 Salt Bags, Diamond Crystal® Water Softening -
Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans. -
Jamaican Jerk Sweet Potato & Black Bean Curry
Jamaican Jerk Sweet Potato & Black Bean Curry Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers - great with rice! Ingredients White Rice Jerk Seasoning Red Capsicum Fresh Coriander Black Beans Ginger Sweet Potato Brown Onion Vegetable Stock Brown Sugar Red Grape Vinegar Chopped Tomatoes Fresh Thyme Pantry Items Olive Oil. Salt and Pepper. Recipe #271 Livefreshr Cookline Bring 2 saucepans of water to the 0 boil. Add salt to one and vegetable stock to the other. Peel and roughly chop the brown 0.5 onion, ginger and sweet potato. Separate the coriander stalks from 3 the leaves. Finely chop the stalks and roughly chop the leaves. Set aside. 4 Thickly slice the red capsicum. Heat the olive oil in a frying pan over 5 medium heat. Add the onion, ginger, coriander 6 stalks and jerk seasoning. Cook until the onion has softened. Add the capsicum to the frying pan, 8 and cook until softened. Stir in the thyme, chopped tomatoes, vinegar, brown sugar 10 and stock. Simmer for a few minutes and then 11 add the sweet potato and simmer for 10-15 minutes more. Add the white rice to the boiling 17 salted water (about 11 mins). Stir in the beans and season with salt 25 and pepper. Estimated Number of Minutes 28 Drain the rice. Once the sweet potato is tender stir 29 through half of the coriander leaves. Distribute among serving bowls and 29.5 serve with the rice. 30 Garnish with remaining coriander.. -
Jamaican-Style Barbecue G
Jamaican jerk Jamaican-Style marinade is full of hot, spicy, and herbal ingredients, like Scotch bonnet Barbecue peppers, scallions, ginger, garlic, thyme, bay, cinnamon, Making and using hot and spicy “jerk” peppercorns, nutmeg, and allspice. BY JAY B. MCCARTHY rowing up in Jamaica, I learned to love the wood. In Jamaica, the wood—traditionally allspice Gisland food, especially the jerk—Jamaican (called pimento), but sometimes other woods— barbecue—we ate at roadside stands. that’s used to make the barbecue frame imparts half Despite its name, Jamaican jerk has no similari- the luscious depth of flavor to jerked meats. The ties to dried meat jerky. The name comes from the other half comes from the jerk marinade itself, which way the meat was “jerked” (turned) regularly to en- is made of herbs, spices, and Scotch bonnet peppers. sure even cooking. And, like barbecue, the term jerk When I began cooking in the United States, I refers to the seasoning, the finished product, and the explored ways to recreate the hot, spicy, herbal mix- cooking method. ture that haunted my palate. Now, as a chef, I regu- Jerked meat is cooked slowly over a fire of green larly incorporate jerk into my restaurant menu. The Photo: Sloan Howard. All other photos: Ruth Lively 42 FINE COOKING Copyright © 1994 - 2007 The Taunton Press jerk mixture is easy to make, and it can be used on many kinds of meat, poultry, and fish. If the tradi- tional method of roasting jerk over green wood doesn’t suit you, you can use any kind of grill setup, a smoker, or your oven. -
Product List Various Formats Available Contact Us for More Details
Épices du monde entier - Spices from around the world 160, rue Pomerleau, Magog (Quebec), Canada J1X 5T5 Tel. (819-868-0797 F. (819) 868-4411 E. [email protected] PRODUCT LIST VARIOUS FORMATS AVAILABLE CONTACT US FOR MORE DETAILS Seasonings Seasonings Advieh (iranian blend for rice) Mulling Wine Ankara Spice (turkish blend) Paella Spice (saffron free) Apple Pie Spice Panch Phora Arrabiata Mix Pilaf Rice Seasoning Baharat (arabic spicy blend) Piri-Piri Spice Bangkok Curry (thai seasoning) Pizza Spice Barbecue spice Porchetta spice Beef Seasoning Pork Rub (orange flavored) Blackened spice Potted Meat Spice (salt free) Bombay red curry (salt free) Poudre de Colombo (West Indies Curry) Bourbon Rub Mumbai Red Curry Bruschetta Seasoning Mulling Wine Cajun Spice Paella Spice (saffron free) Chai Tea Spice Panch Phora Chicken Rub (lemon flavored) Pilaf Rice Seasoning Chipotle-Lime Rub Piri-Piri Spice Coconut curry powder Pizza Spice Coffee Rub Porchetta spice Creole Spice Pork Rub (orange flavored) Dukkah (egyptian blend with chickpeas) Potted Meat Spice (salt free) Ethiopian Berbéré Poudre de Colombo (West Indies Curry) Fajitas Spice Quatre épices Fish Rub Ras-el-hanout (24 ingrédients) Fisherman Blend Red meat ru8b Five Chinese Spice Ribs seasoning Foie Gras Spice Roastbeef Spice Game Herb Salad Seasoning Game Spice Salmon Spice Garam masala Sap House Blend Garam masala balti Satay Spice Garam masala classic (whole spices) Scallop spice (pernod flavor) Garlic pepper Seafood seasoning Gingerbread Spice Seven Japanese Spice Greek Spice Seven