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Category Archives: Spice Blends

Question – What is sriracha?

20 Tuesday Sep 2016

Posted by Bob and Robin in Chef Michael Symon, Chicken, Condiments, Special Information, Spice Blends, Spices, Spices of Thailand, Spicy Food, Sriracha Chili Sauce, What's For Dinner?

≈ 1 Comment

Tags

Michael Symon, sriracha, sriracha chicken


sriracha-bottleActually, a very good question and I thank Wendy Haight Scribner, on FaceBook, for asking, “What is “sriracha” and how do you use it when you cook??I just saw a video for pork chops and I’m wondering what this is made of?”
Well, Wendy and others, generally speaking sriracha is a red, spicy sauce a lot like hot sauce, but not as hot as jalapeno or tobasco sauce, at least in my opinion. It really is a good one and we keep a jar in the refrigerator all the time. I’ll get you a better definition. Inquiring minds need to know, so from Wikipedia we learn,

Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː rāː.t͡ɕʰāː]; English /sᵻˈrɑːtʃə/) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.
Sriraja Paniche
Sriracha “Rooster Sauce”
Sriraja Panich chili sauce by Thai Theparos Food Products and Tương Ớt Sriracha (“Rooster Sauce”) by Huy Fong Foods.
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces.
Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce. and sriracha-flavored potato chips have been marketed.

Matt Bush, on FaceBook, tells us,

Amazing story of a Vietnamese refugee who fled South Vietnam when the communist took over. Became one of the boat people. Was rescued and picked up buy a Chinese ship named Huy Fong…He named his company after the ship that saved him. He and his family eventually made their way towards LA and started making his sauce for the local Asian market. He established a factory near Bakersfield. A truly great success story. I love the sauce, although spicy, it is really flavorful.

And from thrillist.com, more lessons on sriracha to contemplate,

1. You’re pronouncing it wrong
See-rotch-ah. Sriracha
2. Sriracha is the type of sauce; Huy Fong is the brand name
Accept no substitutes, even if they’re emblazoned with dragons.
3. It’s actually significantly less hot than a jalapeño
According to the benchmark of all things spicy, the Scoville scale, Sriracha scores 2,200 points. The red jalapeño peppers used in the sauce lose nearly half of their spiciness in processing, which puts the sauce on par with Fresno and Anaheim peppers — both of which are about as hot as their namesake cities.
4. They’re not just cocky
The rooster is the Chinese zodiac sign of the sauce’s founder.
5. Some dumbass drank 3lbs of the stuff
Spoiler alert: this video ends in a bathroom.
5a. Spice stack: Sriracha Pringles do not disappoint
6. The brand name comes from the ship that carried Huy Fong’s founder to the US
The founder, who was of Chinese descent, made the original version of Sriracha in Gerber baby food jars before immigrating to the US aboard the Huy Fong and restarting the business. (Yes, there is a Sriracha Cookbook!)
7. You can cook really good food with it. Bon Appetit came up with 25 delicious recipes, including Sriracha fried chicken. And there’s also a cookbook dedicated entirely to the condiment.
8. They produce over a ton of it every hour
The assembly line cranks out 3,000 bottles an hour, 24 hours a day, six days a week. That’s roughly 200 tons per week. They sell about 20 million bottles a year.
9. It totally got Lay’d
The rooster took an honorable mention in a Lay’s flavor design contest. Pringles and Kettle chips have also rolled out their own Sriracha flavors, and you can grab a Sriracha Quesarito from Taco Bell.
9a. Taste-Test: Sriracha Kettle chips
10. There is a documentary. No thanks to you. But luckily, 1,315 other people shelled out the money for a film via Kickstarter.
11. A hot sauce by any other name would smell as sweet
The name comes from the small coastal Thailand town Si Racha, population 19,221.
12. It is ranked the #1 hot sauce in the entire universe!

So after reading all of this, would you like to try Chef Michael Symon’s (The Chew) recipe for Twice Fried Chicken with Sriracha Honey? Aw be brave. The link is highlighted.

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A Little More On Spice and Herb Blends

19 Thursday May 2016

Posted by Bob and Robin in BBQ Class, BBQ Rubs, Buy Idaho, Captain's Shack, Char-Broil Grill, Dinner At The Captains Shack, Grillin' and Chillin', Herbs and Spices, Housemade Rubs, Housemade Sauces, Kitchen Adventures, Local Farmers Markets, Party Time, Photos By: Bob Young, Smoking and Grilling, Spice Blends, What's For Dinner?

≈ 1 Comment

Tags

BBQ, herbs and spices


Spice-Graphic_GoodThere is a huge volume of information and suggestions and personal “likes” out there on spices, herbs and spices from around the world, herb and spice blends, grilling and BBQ herb and spice mixes. Here, for instance, is information – including recipes for making your own – on spices from around the world from TheKitchn. Spice Mixes From Around The World. (There are some really good ones listed there.)
This is interesting from the FoodNetwork, “Bottled grill seasoning blends are often expensive, heavy on the salt and preservatives and lacking in the flavor department. When you make your own, you control the ingredients and the flavor. Basic blends include salt, red and black peppers and additional flavor from garlic salt or onion powder.” To me the really interesting statement is “…heavy on the salt”. We really try to watch our intake of salt. And here is more information on how to make your own special herb and spice blends – Creating Flavors from Cooksmarts.
Here are some recipes for BBQ Dry Runs. You can print these out if you want.

Dry Rub Recipes Pg 1

Dry Rub Recipes Pg 2

Here are three rubs that we like to use. They are also located in the Recipe File above. Cheers.
BBQ Rub – [April 2016] Captain’s Shack KC Style Rub – This is a very versitile BBQ rub. Will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Memphis Rub – This is a very versitile BBQ rub in the Mempohis Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Montreal Rub – This is a very versitile BBQ rub in the familiar Montreal Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]

Please note that there is very little – if any – cayanne or red pepper flakes in these rubs. If you use these, adjust to suit your needs.We are not blazin’ hot spicy folks. Habanero and Ghost peppers won’t be used as one of our spices. Just sayin’!

And after this delicious and adventursome food, how about some ice cream? Homemade? Differently good and vegan! Spiced and with coconut milk.

Golden Milk Vegan Ice Cream

Golden Milk Vegan Ice Cream
Want the recipe? Golden Milk Vegan Ice Cream – Ginger and Tumeric. Oh! Have fun with this one.

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From Our Kitchen To Yours!

18 Wednesday May 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Alley Gardens, Appetizers, Apricots, Arugula, Avocado, Backyard Garden, Bacon, Baking, Basque Bread, BFM, Boise Area Food Adventures, Boise Farmers Market, Breakfast At The Captains Shack, Brussels Sprouts, Buy Idaho, Cabbage, Captain's Shack, Comfort Food, Crab Cakes, Dessert, Dinner At The Captains Shack, Eggs, Greek Food, Green Salad, Healthy Eating, Herbs, Herbs and Spices, Ice Cream, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Local Markets, Meadowlark Farms, Ohana Micro Greens, Omelet, Photos By: Bob Young, Rice Family Farms, Salads, Sausage, Scallops, Seafood, Spice Blends, Spices, Spring Greens, True Roots Produce, What's For Dinner?

≈ 3 Comments

Tags

BFM, Buy Local, herb chart, spice chart


05Nov2015_1b_Rembrandts_Lil-Jake-Omelet - CopyIt could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.

I recently saw an article where folks were planting vegetables and herbs in their front yards, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

I recently saw an article where folks were planting vegetables and herbs in their front yard, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

Lamb Kabobs with Greek Spices

Lamb Kabobs with Greek Spices
From the spice chart above. Local lamb and vegetables.

Greek 5-Cheese Filo on Spinach Bed

Greek 5-Cheese Filo on Spinach Bed
Local spinach! No we didn’t make the filo.

Vanila Ice Cream It was super. Local dairy products.

Vanila Ice Cream
It was super. Local dairy products.

Bacon and Cheese Omelet Apricots

Bacon and Cheese Omelet
Apricots
Toasted Basque Bread

Local eggs, bacon and Basque bread.

Creamed Spinach Popovers

Creamed Spinach Popovers
Local spinach and dairy

Braised Scallops on Shredded Napa Cabbage Strawberries

Braised Scallops
on
Shredded Napa Cabbage
Sliced Strawberries and Kiwi

Strawberries are local.

Braised Scallops on Crab Rice Green Salad

Braised Scallops on Crab Rice
Green Salad with Carrot Strings and Micro Greens

Greens and carrots for the salad are all local.

Crab Rice and Shredded Napa Cabbage

Crab Rice and Shredded Napa Cabbage

Sunnyside Up Eggs  on Spinach and 5 Greek  Cheese Filo Sausage Links Apricot Chunks

Sunnyside Up Eggs
on
Spinach and 5 Greek Cheese Filo

Sausage Links
Apricot Chunks

Local eggs, sausage and spinach.

Mushroom Omelet Sausage Pineapple Toasted Basque Bread

Mushroom Omelet
Sausage
Pineapple
Toasted Basque Bread

Everything but the pineapple is local!

Parsley Salad with Shaved Radish and Fresh Miners Lettuce.

Parsley Salad
with
Shaved Radish and Fresh Miners Lettuce

All local from the Boise Farmers Market (I’m there every week!)

So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.

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Fire Pie Pizza at Houston Winery

07 Sunday Jun 2015

Posted by Bob and Robin in 5-Stars, Baking, Basil, Boise Adventures, Buy Idaho, Chardonnay, Cheese, Classic Cuisines, Comfort Food, Cooking Styles, Dinner With Robin, Dinner With The Winemaker, Healthy Eating, Heirloom Tomatoes, Herbs, Herbs and Spices, Housemade Pie Crust, Idaho Chefs, Idaho Wine, Idaho's Bounty, Italian Food, Local Harvests, Locavore, Main Dish, Merlot, Organic Foods, Party Time, Photos By: Bob Young, Release Parties, Smoking and Grilling, Special Events, Special Information, Spice Blends, Tomatoes, Vegetables, What's For Dinner?, Wine and Food, Wine Tasting, Wines - Idaho

≈ 3 Comments

Tags

Basil Pizza, fire pie pizza, Fresh Margarita Pizza, Houston Wine, Houston Winery, release party


FirePiePizza_logoSuch a great Idaho afternoon with great Idaho pizza and some great Idaho wines from Houston Winery in Caldwell, Idaho – it was their Merlot release party. Superb Merlot was released today and it is well worth buying some. It went very well with the Fire Pie Pizza made by Jamie and Kitty Martin of Hagerman, ID. (See their link in the sidebar.) If you are looking for a treat at your next party, be it family or work, try Firepiepizza! Fresh made. Local products – and you know how I am with Buying Local – cooked in a fire oven. They will make any kind of pizza that you want, providing they have the supplies on hand. Enjoy these photos of the afternoon. Cheers!

06June2015_3_Fire-Pie-Pizza_Flyer-106June2015_3_Fire-Pie-Pizza_Flyer-2

Firepiepizza Banner

Firepiepizza Banner

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables.

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables. Jamie Martin tends the oven.

Pizza making

Pizza making

An extremely hot oven completely designed and built by Jamie Martin.

An extremely hot oven completely designed and built by Jamie Martin.

Pizza is ready!

Pizza is ready!

More orders are coming in!

More orders are coming in!

Fresh Tomato and Basil Pizza!

Margherita Pizza ! Add a glass of Houston Wine and Yummers!

Fresh Margarita Pizza

Fresh Pepperoni and Sausage Pizza. I need more wine!

Robin discusses wine.

Robin discusses wine.

Gregg Algers, Winemaker at Houston Winery,  Larry and Elaine Gibson, TVWS members all enjoy the pizza and the wine.

Gregg Algers, Winemaker at Houston Winery, Larry and Elaine Gibson, TVWS members, all enjoy the pizza and the wine.

There was a great crowd at this release party.

There was a great crowd at this release party.

More fire baked pizza, please!

More fire baked pizza, please!

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3 Lucious Meals

06 Wednesday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bakery, Avocado, Bacon, Beans, Black Beans, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brown Basmati Rice, Captain's Shack, Cinco de Mayo, Comfort Food, Corn, Dinner With Robin, Eggs, Feta Cheese, Focaccia, Herbs and Spices, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Omelet, Party Time, Peaceful Belly Farms, Photos, Photos By: Bob Young, Pork, Pork Tenderloin, Puerto Rican Food, Puerto Rican Recipe, Purple Sage Farms, Salad, Sofritto, Spanish Food, Special Dinners, Spice Blends, Spinach, Steamed Clams, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

black beans, brown basmati rice, Cinco de Mayo, sofrito


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyIt was a good Cinco de Mayo! At least meal wise. All from scratch, which really makes it fun, and then from mostly local products. Pork. Sofrito. Brown Basmati Rice. Mango Margaritas. Rhubarb Red Sauce. Black Olive and Rice Salad. Mostly fit the occasion; the holiday.
The photos below will give you an idea of these meals. Left-Click any of them to see enlarged. What did you do fro Cinco de Mayo? What did you cook? Have to eat? Anything special? Let us know. Spread the delicious words;photos. Cheers!

Pork and Sofrito Avocado Tomato Salad Brown Basmati Rice and Black Beans Mango Margaritas

Pork Tenderloin and Sofrito
Avocado and Tomato Salad
Brown Basmati Rice and Black Beans
Mango Margaritas

Good Cinco de Mayo dinner and fun to make!

Red Velvet Cake with Strawberries and Whipped Cream Our neighbors brought this to us just because. Thank you! See why we love Boise?

Red Velvet Cake
with
strawberries and whipped cream

Our neighbors brought this to us, just because. Thank you! See why we love Boise?

Spinach Omelet with rhubarb red sauce and sofrito Bacon Toasted Focaccia

Spinach Omelet
with
rhubarb red sauce and sofrito
Bacon
Toasted Focaccia

Such a differently good breakfast.

Steamed Clams Buttered Corn Black Olive, Tomato and Brown Basmati Rice Salad

Steamed Clams
Buttered Corn
Black Olive, Tomato and Brown Basmati Rice Salad

Really a yummy dinner. Now for clam chowder with the broth.

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Chicken Tagine with Mushrooms and Moroccan Green Olives

26 Friday Jul 2013

Posted by Bob and Robin in Anthropology of Food, Captain's Shack, Chicken, Classics, Cooking Styles, Ethnic Foods, Healthy Eating, Main Dish, Moroccan Food, Moroccan Spices, Mushrooms, Spice Blends, Spices of Morocco, Tagine, Tagine of Chicken, What's For Dinner?

≈ Leave a comment

Tags

chicken tagine, food, moroccan cooking, moroccan food


The completed chicken tagine.

The completed chicken tagine.

This Chicken Tagine with Mushrooms and Moroccan Green Olives just looks so good! We do like the tagine style of cooking as it concentrates flavors and makes items so very tender. I got this from a Facebook group, Moroccan Cooking. Now I need the recipe. I have requested it, and we’ll see if I get it. At the very least, we can “wing it”. (No pun intended!) There is also a well recommended cookbook on Moroccan food called The Food of Morocco by Paula Wolfert. It is available on Amazon for about $39.00. You can also find it on her webpage at Paula Wolfert. Can’t wait to try this!! Enjoy!!

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Sun Valley Mustard

15 Friday Mar 2013

Posted by Bob and Robin in Buy Idaho, Comfort Food, Condiments, Interesting Information, Local Markets, Mustard, Special Information, Spice Blends, Things To Do, Thought For The Day, Traditional Food, What's For Dinner?

≈ 1 Comment

Tags

food, food industry experts, sun valley idaho, Sun Valley Mustard


Sun-Valley-Mustard-Logo-LargeWe don’t normally write about a specific product on this blog, but here is one exception. Sun Valley Mustard is an awesome product and well worth the money spent. It is produced right here in Idaho. Sun Valley, Idaho to be exact. This mustard has several different variations. Some sweet. Some spicy. Some so very smooth. Some varieties are: Spicy Sweet, Chardonnay, Amber Ale, Sweet Garlic, Dill Mustard and Hot Jalapeno. These are good with fish, beef, lamb, pork, white meat, sausage meats, dips, sauces, dressings and corned beef to name but a few. There is a more specific listing in the article, linked below. Here is an excerpt of that article.

FOR IMMEDIATE RELEASE
Gourmet favorite Sun Valley Mustard wins Silver and Gold Medals at the 2012 World-Wide Mustard
Competition!

Sun Valley Mustard has won multiple national awards, in blind taste tests judged by specialty food industry experts, chefs and others. They include 1st place, Chili Mustard division for Hot Jalapeno; 1st place, Spirit-based division for Chardonnay; and 1st place, beer division for Amber Ale, from Food Distributor Magazine. Several flavors have also won prizes at the Napa Valley Mustard Festival worldwide competition. Most recently, Sun Valley won a Silver Medal for its signature flavor, Spicy-Sweet and a Gold Medal for its Labels and Packaging at the 2012 World-Wide Mustard Competition. Over 300 mustard brands entered. Sun Valley Mustard is owned by Josh Wells of Ketchum, Idaho and a group of investors. “We couldn’t be more thrilled,” Wells said. “Spicy-Sweet is the original Sun Valley Mustard and in our 28 year history, its never won an award.” (Sun Valley’s other flavors are multiple award winners). “And we’re really proud of our new label. We re-designed it to include an iconic image of Bald Mountain, Sun Valley’s main ski hill, and differentiated our flavors with bright, contrasting backgrounds. The judges loved it!

[Blog Edited]

Here is the rest of the article on Sun Valley Mustard. There are recipes in this article, too. Along with the complete list of the mustard winners and you can read the labels to see the ingredients. A really good and complete article. An interesting read! Cheers and enjoy!

43.624890 -116.214093

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Inquiring Minds Need To Know!

08 Tuesday May 2012

Posted by Bob and Robin in Special Dinners, Special Information, Spice Blends

≈ Leave a comment


You will be surprised at some of these food items. How they are grown and how they are produced. Take a look at 8 of the Worlds Most Expensive Ingredients. Have fun. Which would you like to try? I think this melon, a Yubari King Melon, with a good cup of the coffee. Take a look. Here is some info on this melon. “The choicest melon pairs have been auctioned in Japan for as much as $26,000, but a standard Yubari melon costs between $50 and $100 in Japanese department stores.” The coffee, on the other hand, “Kopi luwak, or civet coffee, is coffee that has passed through the digestive system of a nocturnal catlike animal called a civet. . . Kopi luwak retails for as much as $500 per pound, or about $1 per gram.” Goot Essen!

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Chicken Mole

10 Tuesday Aug 2010

Posted by Bob and Robin in Chicken, Cinco de Mayo, Classic Sauces, Main Dish, Spice Blends, Things To Do, What's For Dinner?

≈ Leave a comment


(Photo By: SB, Allrecipes.com)

Sometime ago, maybe a week or two, someone, I think it was Margaret, asked me about the Mexican Mole sauce. From various sources, including Allrecipes.com, the Foodnetwork.com, waymorehomemade.com and the travelblog.com, I have found the following recipes and some description of the sauce. It is a lot like Indian curry – it can, and usually does, change with the maker or creator or chef. Cheers and enjoy.

Authentic Mexican Food Recipe

If you are looking for an authentic Mexican food recipe you should try Mole. Mole comes from the Aztec times and it is a delicious sauce prepared with zippy chile and Mexican chocolate. Mole is known all over the world and it is not hard to cook. You can add some chicken or make some mole enchiladas. Two of the most popular places to get Mole in Mexico are Oaxaca and Puebla. Oaxaca is known as the Land of the Seven Moles and Puebla has also a great variety of Mole. When cooking Mole you need to add some Mexican chocolate so the taste is a little bit sweet and not as strong as the mole itself. Mole can be prepared in different ways, depending on the state or traditions of each family. Some of the ingredients include cloves, peanut butter, bananas and epazote. There are also different types of mole. For example you can find yellow mole, red mole, black mole, green mole and the famous one – tablecloth stainer known in Spanish as the ‘mancha manteles’. You can serve some chicken and rice to make a complete, perfect meal and enjoy it with some Crema Mexicana Mexican style sour cream, white fresh Mexican cheese, and bolillos.

——————————

The Earliest Mole Sauce

Description:
Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers. Cerén, or Joya de Cerén, is the name of a village in El Salvador that was destroyed by a volcanic eruption. Known as the North American Pompeii, because of its level of preservation, Cerén offers a fascinating glimpse into what life was like 1400 years ago.

Ingredients:
Makes 2½ cups
• 4 tomatillos, husks removed
• 1 tomato, toasted in a skillet and peeled
• ½ teaspoon chile seeds
• 3 tablespoons pepitas (toasted pumpkin or squash seeds)
• 1 corn tortilla, torn into pieces
• 2 tablespoons medium-hot chile powder
• 1 teaspoon achiote (annatto seeds)
• 3 tablespoons vegetable oil
• 2 cups chicken broth
• 1 ounce Mexican or bittersweet chocolate

Directions:
In a blender, combine the tomatillos, tomato, chile seeds, pepitas, tortilla, chile powder and achiote to make a paste. In a pan, heat the vegetable oil and fry the paste until fragrant, about 4 minutes, stirring constantly. Add the chicken broth and the chocolate and stir over medium heat until thickened to desired consistency.

——————————
Traditional Mexican Food Recipe: Mole Sauce

Ingredients:
* 4 Dried Pasilla chilies, stems and seeds removed
* 4 Dried red New Mexican chilies, stems and seeds removed
* 1 med. Onion, chopped
* 2 Cloves garlic, chopped
* 2 med Tomatoes, peeled and seeds removed, chopped
* 2 T Sesame seeds
* ½ c Almonds
* ½ Corn tortilla, torn into pieces
* ¼ c Raisins
* ¼ t Ground cloves
* ¼ t Ground cinnamon
* ¼ t Ground coriander
* 3 T Oil; canola or olive are nice
* 1 c Chicken broth
* 1 oz Mexican Bittersweet Chocolate

Directions:
Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.

Heat oil in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The resulting sauce will be quite thick.

Traditional mole sauce can be either red or green, depending on which ingredients you decide to use and is normally served over chicken. Experiment!

——————————

I do hope this helps with your question, Margaret. It goes quite well, and I think designed for chicken or turkey. But it can also go with pork or beef. I don’t think I would use a mole sauce with seafood. You can also find a Mole Sauce and Paste, to use as a starter for future recipes, at http://www.waymorehomemade.com/2010/04/mexican-mole-sauce-foodie-friday.html. Cheers!

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Salt – How Much Is Too Much?

31 Wednesday Mar 2010

Posted by Bob and Robin in Cooking Styles, Food, Food Prep, Interesting Information, Salt, Spice Blends, Thought For The Day

≈ Leave a comment


So after I posted the article the other day, Robin asked if I was going to post an article on the side effects of salt. So after looking around, here is an excerpted article from the Mayo Clinic on salt. You can read the entire article by Clicking Here

Sodium: Are you getting too much?

Find out how much sodium you really need, what high-sodium foods to avoid, and ways to prepare and serve foods without adding salt or sodium.
By Mayo Clinic staff

Sodium: Essential in small amounts
Your body needs some sodium to function properly.

Sodium:
■Helps maintain the right balance of fluids in your body
■Helps transmit nerve impulses
■Influences the contraction and relaxation of muscles
Your kidneys regulate the amount of sodium kept in your body. When sodium levels are low, your kidneys conserve sodium. When levels are high, they excrete the excess amount in urine.

How much sodium do you need?
Various organizations, including the National Academy of Sciences’ Institute of Medicine, have published recommendations on daily sodium limits. Most recommend not exceeding the range of 1,500 and 2,400 milligrams (mg) a day for healthy adults. Keep in mind that the lower your sodium, the more beneficial effect on blood pressure.

If you are older than 50, are black or have a health condition such as high blood pressure, chronic kidney disease or diabetes, you may be more sensitive to the blood pressure raising effects of sodium. As a result, aim for a sodium limit at the low end of the range recommended for healthy adults. Talk to your doctor about the sodium limit that’s best for you.

Three main sources of sodium
The average U.S. diet has three main sources of sodium:

■Processed and prepared foods. Most sodium in a person’s diet comes from eating processed and prepared foods, such as canned vegetables, soups, luncheon meats and frozen foods. Food manufacturers use salt or other sodium-containing compounds to preserve food and to improve the taste and texture of food.

■Sodium-containing condiments. One teaspoon (5 milliliters) of table salt has 2,325 mg of sodium, and 1 tablespoon (15 milliliters) of soy sauce has about 900 to 1,000 mg of sodium. Adding these or other sodium-laden condiments to your meals — either while cooking or at the table — raises the sodium count of food.

■Natural sources of sodium. Sodium naturally occurs in some foods, such as meat, poultry, dairy products and vegetables. For example, 1 cup (237 milliliters) of low-fat milk has about 107 mg of sodium.

Be a savvy shopper: Find the sodium
Taste alone may not tell you which foods are high in sodium. For example, you may not think a bagel tastes salty, but a 4-inch (10-centimeter) oat-bran bagel has 451 mg of sodium.

So how do you identify foods high in sodium? The best way to determine sodium content is to read food labels. The Nutrition Facts label tells you how much sodium is in each serving. It also lists whether salt or sodium-containing compounds are ingredients. Examples of these compounds include:

■Monosodium glutamate (MSG)
■Baking soda
■Baking powder
■Disodium phosphate
■Sodium alginate
■Sodium nitrate or nitrite

How to cut sodium
You may or may not be particularly sensitive to the effects of sodium. And because there’s no way to know who might develop high blood pressure as a result of a high-sodium diet, choose and prepare foods with less sodium.

You can cut sodium several ways:

■Eat more fresh foods and fewer processed foods. Most fresh fruits and vegetables are naturally low in sodium. Also, fresh meat is lower in sodium than luncheon meat, bacon, hot dogs, sausage and ham are. Buy fresh and frozen poultry or meat that hasn’t been injected with a sodium-containing solution. Look on the label or ask your butcher.

■Opt for low-sodium products. If you do buy processed foods, select those that have reduced sodium.

■Remove salt from recipes whenever possible. You can leave out the salt in many recipes, including casseroles, stews and other main dishes. Baked goods are an exception. Leaving out the salt could affect the quality as well as the taste of the food.

■Limit your use of sodium-laden condiments. Salad dressings, sauces, dips, ketchup, mustard and relish all contain sodium.

■Use herbs, spices and other flavorings to enhance foods. Learn how to use fresh or dried herbs, spices, zest from citrus fruit, and fruit juices to jazz up your meals.

■Use salt substitutes wisely. Some salt substitutes or light salts contain a mixture of table salt (sodium chloride) and other compounds. To achieve that familiar salty taste, you may use too much of the substitute and actually not use less sodium. In addition, many salt substitutes contain potassium chloride. Though dietary potassium can lessen some of the harm of excess sodium, too much supplemental potassium can be harmful if you have kidney problems or if you’re taking medications for congestive heart failure or high blood pressure that cause potassium retention.

Your taste for salt is acquired, so it’s reversible. To unlearn this salty savoring, decrease your use of salt gradually and your taste buds will adjust. Most people find that after a few weeks of cutting salt, they no longer miss it. Start by using no more than 1/4 teaspoon (1 milliliter) of added salt daily, and then gradually reduce to no salt add-ons. As you use less salt, your preference for it lessens, allowing you to enjoy the taste of food itself.

So there you have some information on the consumption of salt. Don’t get me wrong, I am not advocating eliminating salt in your cooking – just be aware of the consequences of salt and try to keep your intake to 1500mg a day. As the article suggests, use more herbs and spices and stay away from processed foods. Make your own. That’s why they made kitchens!! Cheers.

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