That means Father’s Day is just around the corner. If your husband, dad or granddad is a grill master, he might appreciate a new flavor or two. That’s where VSpicery’s blends come in. VSpicery has a little something for just about anything you would want to throw on the grill, but will also work beautifully for inside cooking.
If you are grilling up hamburgers or hotdogs, you gotta try one of our splendid mustards. We offer Chipotle Honey Lime, Sweet Fire Ale, Smoky Onion Garlic, and our signature Roasted Garlic Champagne. Besides being the consummate condiment, these mustards can be used for salad dressings or marinades. Several customers have even taken a whole pork loin and coated it with Chipotle Honey Lime mustard, sealed it in a Ziploc bag and refrigerated it for a couple of days. It was then grilled it to porkfection.
You can toss potatoes with the Roasted Garlic Champagne mustard and roast them in the oven. Mix the Roasted Garlic Champagne mustard with tarragon vinegar and diced shallots for a delicious dressing on steamed green beans. We could go on and on, but you are the best guide for your own culinary adventure.
Something as simple and inexpensive as elevating salt and pepper can make a huge difference. We have a nice variety of various sea salts and peppercorns. Elevate your black pepper with our exclusive Lampong Peppercorn. Spicy, sharp with a pleasant heat level, it is truly a better black pepper.
Here’s what’s new at VSpicery:
VSpicery is launching our latest culinary blend this month! A delightful mixture of sea salt, herbs, garlic, smoky paprika, and other delicious spices, this new blend is fabulous on chicken and seafood. After much thought, we have christened it Fin & Feather Schmacker. Once you give it a try, you will be schmacking your lips from all that flavor!
A Black Olive Tapenade and a Green Olive Tapenade are new to our shelves, both bursting with flavor. The Black Olive really brightens up a regular tuna sandwich. Build a better sandwich with your favorite bread, tuna topped with your choice of tapenade, a touch of mayo, and crispy lettuce. Mix the Green Olive with sun dried tomatoes and olive oil and serve over pasta with freshly grated Romano cheese. Both are lovely additions to cheese and charcuterie boards.
Clearly, we can help you give a gift of flavor that will be enjoyed by all. So shop VSpicery and let your culinary adventure begin or continue.
St. Patrick’s Day is just around the corner! While deciding where to go for your pint(s) of green beer this year, lets talk about flavor, and get ready to change the way you think about Irish food. Historically, Irish cuisine wasn’t on the map for most foodies, but Irish food has evolved in some delicious ways. Many modern chefs have embraced the basics while raising the bar on their national cuisine, and Irish food is not just about boiled dinners or corned beef and cabbage anymore.
Ireland is rich with a diversity of proteins like mackerel, scallops, lamb, beef, ducks and geese, to mention a few. Dishes like roasted leg of lamb with garlic, thyme, and juniper berries, then adding stout beer and honey sounds deliciously palate pleasing. A stout reduction cream sauce with chives and mushrooms for salmon would be luscious with garlic smashed potatoes. We just may have to make that tonight for dinner! Or, how does a roasted duck breast with a whiskey orange sauce or peppered duck breast with wild mushrooms and cream sound? I don’t know about you, but my mouth is watering, and I can’t decide if we should have lamb, salmon or duck for dinner now.
Traditionally, Irish cuisine incorporates seasonings such as caraway seeds, thyme, parsley, rosemary, sage, salt and peppercorns. Now, we are all familiar with most of these seasonings. However, from being in the spice business, I can tell you that most of us are not familiar with ways to use caraway seeds other than bread, or how a touch of caraway can bring a whole other level of complexity to the flavor of a dish.
Caraway seeds have a fennel, or anise, like flavor and crunchy texture. They help create traditional Irish flavor in diverse dishes from soda bread to corned beef. Caraway can be lightly crushed and added to mashed potatoes, we also suggest that the dry roasted and crushed seeds be added to milk and butter to infuse into the mixture before the mashing begins. You can add caraway seeds to a brining solution for roast chicken, it is also a traditional ingredient in Irish sausages instead of fennel, and it can also be added to ground beef for shepherd’s pie. Combine a bit into supermarket ground sausage, form into patties, cook and serve with soda bread and eggs for a tasty Irish breakfast. There are so many different ways caraway can be used to create great flavors for your food, give it a try!
Here’s a little St. Patty’s Day story. A couple of years ago we were at the Seminole Heights Sunday Morning Market, and getting ready for a 2 market weekend kept me very busy all week. As the market came to a close, I realize it was St. Patrick ’s Day and I hadn’t planned dinner. Oh no….. What to do? I was exhausted and wanting a delicious dinner. The best thing available in my dazed state was the boneless/skinless chicken breast, then gathered some cabbage, onion, potatoes, and carrots, and this is what I did with them.
4 chicken breast seasoned lightly with VSpicery’s Calgary Crush 2 tbsp. Seraphino Olive Oil Cabbage quartered Onions, sliced thinly Potatoes, peeled and cubed Carrots, peeled and cut into 1” inch pieces ¼ cup water or chicken broth
In an oven proof Dutch oven, brown the chicken breast in oil until mostly cooked through. Remove.
Sauté onion until tender. Layer potatoes, carrots, cabbage and add water/broth, sprinkle about 1 tbsp. more of Calgary Crush over the vegetables. Return chicken to pot cover and place in a 350 degree oven for 30 minutes. It may not be corned beef and cabbage, but it was ridiculously tasty.
That’s it for this month. If you give any of these recipes a try, let us know how well you impressed your family or guests. Until next time, bon appetit.
Here are some other interesting recipes we ran across are:
Irish Scallop Bisque
8 large sea scallops olive oil 1 qt seafood stock 3 stalks celery 2 medium carrots 1 large potato (preferably Russet), diced 1 medium yellow onion, chopped 3 tablespoons butter 1 teaspoon tomato paste 1 cup dry white wine 2 bay leaves ¼ tsp. thyme 1 cup half and half chopped chives salt and pepper
In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat; add half and half while stirring. Adjust salt and pepper. Cook for another 2 minutes. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minutes on each side. Remove and set aside. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives.
Lamb Shank Braised in Stout
6 lamb shanks Flour, for dredging Salt and pepper, to taste 1/3 cup olive oil 12 small white onions, peeled 3 large carrots, sliced 3 stalks celery, sliced 1 clove garlic, finely chopped Pinch of dried rosemary Pinch of dried thyme 1 cup Guinness Stout 3/4 cup beef stock 12 small potatoes, peeled
Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt, and pepper and dredge the meat in the mixture. In a large skillet over medium heat, heat the olive oil. Add the lamb shanks and cook on all sides until browned, which should be about 10 minutes. Transfer to a Dutch oven or flameproof casserole dish.
Add the onions, carrots, celery, garlic, rosemary, and thyme to the skillet and cook over medium heat for 5 minutes, stirring to scrape up the browned bits on the pan. Pour the vegetables and pan juices onto the lamb. Add the Guinness and stock, cover, and simmer for 45 minutes. Add the potatoes, correct seasonings, re-cover, and cook until meat is fork tender, 1 1/2 to 1 3/4 hours.
To serve, place 1 lamb shank in the middle of 6 shallow soup bowls and spoon some vegetables and broth around. Serves 6.
Pan-Seared Loin of Pork with Derry Apple Relish
2-pound boneless loin of pork, trimmed of excess fat and sinew 3 tablespoons unsalted butter 1 onion, diced 1/4 cup all-purpose flour, seasoned with salt and pepper 1 tablespoon safflower oil 2 Granny Smith apples, cored and sliced 1 rib celery, finely diced 1 teaspoon finely chopped sage 1/2 teaspoon chopped rosemary 1/4 teaspoon ground cinnamon 2 teaspoons orange zest 1 1/2 cups apple cider salt and freshly ground black pepper fresh basil leaves, for garnish
Slice pork into 8 equal pieces. In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery, sweat, without coloring, for 2 minutes. Transfer to 2-quart casserole. Dust pork pieces with seasoned flour.
In a skillet, over high heat, sear pork pieces on the oil. Remove. Arrange apples on top of onion in the Dutch Oven. Add the pork, mixed with the remaining ingredients. Bring to a boil. Cover, lower heat, and simmer, 1 hour.
Presentation: Transfer the pork, apple, and onions to a serving platter. Reduce the cooking liquid by half. Strain and pour over the pork. Garnish with fresh basil leaves.
We will be discussing flavors this month in our “30 Days of Flavor” blog series. Every day this month, VSpicery will select a spice, seasoning, salt, etc., as the flavor of the day, giving you it’s history, flavor profile, and uses. We hope you enjoy these flavors and their unique stories.
Today, we are discussing peppercorns, and VSpicery’s favorite, Special Peppercorn Blend. Most of us use black pepper daily, and it has become a staple on tables across the globe. However, there are many other peppercorns that impart slightly different flavor notes and are equally delicious.
Pepper is grown on the flowering vine, Piper nigrum, native to India but is also cultivated in other tropical climates, with Vietnam being the largest exporter and producer in the world. Green Peppercorns are immature black peppercorns, white peppercorns come from the seed of the pepper plant with the outer skin removed, and pink peppercorns come from a different species, the Peruvian Pepper Tree. All of these peppercorns give food lots of flavor, and some recipes call for only one type of peppercorn.
Peppercorns have been used in Indian cooking since about 2000 BCE, and made their way around the globe in the following centuries. For some time, black pepper was referred to as “black gold” and was used as a trade commodity or money. The Portuguese were instrumental in extending pepper cultivation beyond India during the 16th century.
As with all spices, handling and storage are key to preserving flavor and pungency, and peppercorns can lose flavor if exposed to light and if they are not stored in airtight containers. Once the peppercorns are ground, the flavor quickly dissipates, which is why it is recommended to grind whole peppercorns just before use.
VSpicery’s Special Peppercorn Blend contains five different peppercorns, and we use it for everything in place of black pepper. This blend has white, green, pink, black (Tellicherry, which is a higher grade of black peppercorns), and Szechuan peppercorns. The Szechuan peppercorn gives this blend slight berry notes with lemony overtones that creates a very smooth balance with the other four peppercorns. It is not only beautifully colorful, but the flavor this blend imparts on food is fabulous and not at all overpowering. We package our blend in a refillable grinder to ensure you get the freshest flavor possible. Many of our customers who have tried it, came back to buy this blend in bulk since they now use it daily in recipes and as a condiment. If you like pepper, you’ll love our Special Peppercorn Blend.