Slashfood

Favorite Holiday Foods - Bobby Flay

Kat Kinsman — 2009-11-26T15:30:00+00:00

Filed under: Poultry, Condiments, Thanksgiving, Holidays, Celebrities, Chefs, Interviews

Celebrity chefs -- they're just like us. Only with mega book deals, product lines, contracts with mayonnaise companies, a slew of sous chefs and a staff to clean up after them. Still, when it comes to food, most of 'em have a down-home and humble favorite that defines the holiday. Over the next few weeks, we'll share must-have festive fare from Rachael Ray, John Besh, Michael Symon and many more.

In this Slashfood exclusive, Chef Bobby Flay disses his mother's stuffing, goofs on his canned-cranberry-loving cousin and plays with a whole lotta mayo.

Buy Bobby Flay's books and read more about Bobby Flay on Slashfood.

Previously -- Marcus Samuelsson's must-have holiday dish -- which also involves vodka and red wine. Sensing a trend here...

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Happy National Pickle Day!

Alexa Weibel — 2009-11-14T13:00:00+00:00

Filed under: Vegetables, Food Oddities, Did you know?, Condiments, Holidays, Food News

Assorted pickled vegetables. Photo: vbalchen, Flickr.

Happy National Pickle Day! Though most commonly perceived and popularized as a brined cucumber, the "Food Lover's Companion" defines the pickle as any "food that has been preserved in a seasoned brine or vinegar mixture." According to the guide, the most popular pickling subjects beyond the cucumber typically include pearl onions, cauliflower, watermelon rind, baby corn, herring and pig's feet -- though most any vegetable can be pickled, it need only be firm enough to not dissolve in brine.

Brines range from sweet (Bread-and-Butter Pickles), to sour or hot (Spicy Dill Pickles), or may take on the flavor of whatever additives, from herbs to spices (Rosemary-Garlic Pickles). And the brine itself holds a range of uses too: soup stock, drink base, even hangover remedy! In one of the more surprising uses, a shot of pickle juice follows a shot of Jameson in the "pickle back" drink.

For an unexpected range of recipes, check out ilovepickles.org and get creative!

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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Miracle Whip Gunning for Stephen Colbert

Sara Bonisteel — 2009-11-12T16:30:00+00:00

Filed under: Condiments

Miracle Whip is going after Stephen Colbert, after the Comedy Central star made fun of its "Don't Be So Mayo" ad campaign.

The condiment company has purportedly purchased every commercial during Thursday's "Colbert Report" and taken out an open-letter newspaper ad to Colbert saying "we will dominate the airspace on your show ... we will own you."

This comes after Colbert "pop[ped] open a jar of mayo whup-ass" during his Oct. 15 show.

Continue reading Miracle Whip Gunning for Stephen Colbert

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Spicy Sriracha Mayonnaise - Feast Your Eyes

Alexa Weibel — 2009-10-14T10:00:00+00:00

Filed under: Condiments, Feast Your Eyes

Spicy sriracha mayonnaise. Photo: onthemetro, Flickr.

We may have already pegged sriracha as the ultimate condiment, but we were so wowed by the simple brilliance of sriracha mayonnaise that we decided to have you feast your eyes on another rendition of it. The sauce -- made by the ever-creative White on Rice couple -- spikes mayo with sriracha, soy sauce and lemon, in a deceptively rosy-looking sauce. Longtime fans of the usual pesto mayo, we were tickled by the unlikely marriage of the all-American staple with the exotic, spicy-sweet chili sauce.

The New York Times reported back in February on the "Chili Sauce to Crow About," which is a simple purée of red jalapenos, sugar, garlic powder, vinegar and salt. Most notably marketed by Huy Fong in trademark clear plastic dispensers with a green cap and rooster image, the Times says the sauce "may be best understood as an American sauce, a polyglot purée with roots in difference places and peoples." And its uses are indeed variegated, if not unlimited -- Jean-Georges Vongerichten uses it to spice up a hollandaise and Kogi serves it as a garnish for their Korean BBQ tacos.

What's your unique use for the sauce?

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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Pear Butter - Feast Your Eyes

Alexa Weibel — 2009-10-01T10:00:00+00:00

Filed under: Fruit, Condiments, Comfort Food, Feast Your Eyes, Fall

Photo: Rachel is Coconut&Lime, Flickr.

In this effortlessly elegant breakfast fix, pear butter replaces uninspired butter and jam. Warmly spiced with pear cider, ginger, allspice and cardamon, Coconut & Lime's concoction also works well wherever you'd usually dab butter (pancakes, waffles, muffins, etc.) -- and is even more versatile, deliciously swirled into the likes of yogurt, cottage cheese, hot cereal and more.

Cooked for 10 to 12 hours in a slow cooker, the condiment will keep in an airtight container in the refrigerator for up to two months -- though we'd be surprised if it lasts half as long as its shelf life permits.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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September Food Festivals

Jose Ralat Maldonado — 2009-09-18T15:00:00+00:00

Filed under: West Coast, Vegetables, Midwest Rural, Southern States, Condiments, Comfort Food, Festivals, Local Eating, Fall

Photo: www.houstonhotsauce.com

September might be halfway over and autumn imminent, but that doesn't mean the fall food fun has to end. Here's a selection of September food fests across the country.

Nappanee Apple Festival, Nappanee, Ind., Sept. 17-20: Apple season is upon us. Many are headed to pick-your-own orchards. This festival includes an apple-peeling contest, apple bake-off, pie-eating contest and the world's largest baked apple pie, weighing in at 600 pounds and a whopping 7 feet across. There's a daily lumberjack show, too.

The Houston Hot Sauce Festival, Houston, Sept. 19-20: Hot sauce festivals are on fire! Nationwide, they're popular, chilehead blow-outs. Attendees can sample and purchase a plethora of sauces, chiles and dry rubs. Don't forget to vote in the People's Choice for the Hottest Hot Sauce at this ninth annual festival.

Continue reading September Food Festivals

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Qué Es Queso and Why Are Texans So Enamored With it?

Jose Ralat Maldonado — 2009-09-02T16:00:00+00:00

Filed under: Parties, Hors D'oeuvres, Dairy, Cheese, Condiments, America, Comfort Food, Fast Food

Ro*Tel's Queso Dip Recipe. Photo: ConAgra Foods

"What the hell is that?" is the first question many non-Texans ask when they see the goopy Southwestern cheese dip chile con queso (queso for short and pronounced "kay-so"). The prevalent and heralded form of queso is a mixture of Velveeta and Ro*Tel canned tomatoes and chiles. It's usually orange, flecked with red and green chiles, and a crust forms when the dip begins to cool. At the risk of being run out of town: What's so good about that?

When queried, this writer's wife, a Texas native, her relatives and friends answer along the lines of "it's just so good!" Queso is good; so is cow's brains. Queso is creamy and spicy and won't run off a tortilla chip like other salsas. Crucial to understanding the dip is the facility with which it is prepared. Ready in five minutes, it's a fiesta favorite. Are there Texans at a party you're hosting? Whip out the queso and welcome the adulation. "It's just so good!"

Another reason is Lone Star pride. "Texans have a special place in their hearts for queso and Ro*Tel. Both originated in the state," says Mike Locascio, vice president and general manager at ConAgra Foods, Ro*Tel's manufacturer.

Continue reading Qué Es Queso and Why Are Texans So Enamored With it?

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Mustard Taste Test

Slashfood Editor — 2009-09-01T16:52:00+00:00

Filed under: Condiments, Taste Test

We conducted a mustard taste test to find the best brand in the U.S. From honey mustard to dijon mustard to spicy mustard to whole grain mustard, we've got the best mustard to suit your sandwich or hot dog.

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Mustard Taste Test

by Kat Kinsman
With hundreds of mustards on the market, we had to set some serious parameters for our search. Brands had to be easy to find on national supermarket shelves, free of any fancy flavoring, and cost less than $3.99.

Even with these restrictions, we sampled more than five dozen varieties, and chose runners-up and winners in the categories of yellow, honey, deli/brown, dijon and hot, with one solitary mustard pot reigning supreme. See if your favorite made the cut.

Rachel Been

Getty Images North America

Mustard Taste Test

Rachel Been

Runner-up: Yellow
Gulden's Yellow Mustard

French's was a close contender, but the clear, bright tang of this textbook yellow mustard gave it a slight edge. Said one tester, "This is Hot Dog Mustard 101."
Website: ConAgra Foods

Rachel Been

Runner-up: Yellow
Best Yet Mustard

The creamy, sharp kick of Best Yet led more than one tester to evoke its similarity to their favorite cheddar. We're overcome with a sudden, major craving for a hot, soft pretzel upon which to slather it.
Website: Best Yet Market

Rachel Been

Runner-up: Yellow
Plochman's Mild Yellow Mustard

Though possessed of a slightly lighter body than the previous two contenders, Plochman's proves a milder-flavored workhorse of a yellow mustard. On a sandwich or a ballpark dog, it's perfectly pleasing, but unassertive enough to step back and let the other ingredients shine.
Website: Plochman's Mustard

Rachel Been

Winner: Yellow
Annie's Natural Organic Yellow Mustard

In the end, Annie's took home the gold, winning raves for its sturdy, glossy mouthfeel and exquisite blend of simple spices. Asked one tester, "Is it the cloves? It must be the cloves. Do you think it could be the cloves?" We're pretty sure it's the cloves.
Website: Annie's Naturals

Rachel Been

Runner-up: Honey
Hellman's Honey Mustard

We'll admit we were a tad shocked that this one made it to the finals, given its close resemblance to the much maligned Dijonaise. However, this dark horse contender brought something rare to the table -- an honest to gosh burst of real honey flavor that set our tasters all abuzz.
Website: Hellman's

Rachel Been

Runner-up: Honey
Olde Cape Cod Sweet & Hot Honey Mustard

The luxurious heft of honey gives way to a pleasing, crystalline grit against the tongue, easing into a lazy heat that warms all the way into the nasal passages. Said one taster, "Fire in the hive!"
Website: Cains Foods

Rachel Been

Winner: Honey
Billy Bee Original Honey Mustard

It should come as no great surprise that the queen bee in this category would come from a company that knows a thing or ten about the honey biz. Billy Bee is best known for their pure, natural clover honey, and they've paired it perfectly with a creamy, medium-bodied mustard for a blend that would be as at home on a hot pretzel or panini as it would be drizzled over a salad or a fresh slice of ham.
Website: Billy Bee Honey

Rachel Been

Runner-up: Brown/Deli
Kosciusko Spicy Brown Mustard

Roll out the barrel! This tart and tangy meld had tasters aching for a pint of stout and a big ol' bratwurst on which to slather this. It polkas right up to the edge of being a li'l bit too sour, but luckily never quite topples over.
Website: Plochman

Rachel Been

Runner-up: Brown/Deli
Jack Daniel's Old No. 7 Mustard

Just a wee dram of whiskey deepens the flavor of this sumptuously thick, zesty blend. Jack Daniels is known for licensing its name for everything from coffee to nuts -- with varying degrees of success, but our tasters gave solid thumbs up to this use of Old No. 7.
Website: T. Marzetti
Website: T. Marzetti

Rachel Been

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Condiment Quiz

Slashfood Editor — 2009-09-01T15:35:00+00:00

Filed under: Condiments, Quizzes

Test your ketchup, mustard, and relish knowledge with our Condiment Quiz on Slashfood. Is ketchup considered a vegetable by the USDA and what are anchovies a key ingredient in? Find out here.

Condiment Quiz

Which of these restaurant chains is famed for its creamy, pungent

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Preserving Summer - Feast Your Eyes

Alexa Weibel — 2009-08-20T10:00:00+00:00

Filed under: Fruit, Condiments, Feast Your Eyes

Cinnamon-fig jam. Photo: eatingoutloud, flickr.

As summer dwindles to a balmy finish, leaving many of us eagerly anticipating the prospect of jacket-worthy weather, there isn't a better time to consider the not-so-distant future, in which we'll be lamenting the lack of luscious summer fruits.

Those who think ahead may be able to savor the best of both seasons by jarring summer in a delicious jam. An endeavor that turns out to be deceptively easy -- requiring namely the boiling of fruit and sugar combined -- and inexpensive, it's also a remarkably flexible one, open to tastes and preferences. Stick with simple fruits, pairing berries of similar varieties together, or get bold, marrying fresh summer fruits with audacious autumnal flavors and herbs, ranging from cinnamon to rosemary, basil to thyme.

For inspiration, see our own Eric Deisel's peach jam, Eating Out Loud's cinnamon-fig jam (pictured), trusty Martha's sweet-savory peach-rosemary jam, the Washington Post's tart rhubarb-ginger jam, or the endlessly creative "White on Rice" Couple's variety of tomato-based concoctions, particularly their tomato-and-thyme number.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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Unusual Hot Dog Toppings for Fourth of July Barbecues - Q&A with (Hot) Doug Sohn

Pervaiz Shallwani — 2009-07-02T16:00:00+00:00

Filed under: Grilling, Condiments, Summer

Doug Sohn, owner of Hot Doug's. Photo: William Couch/ Flickr.

Frankfurter maestro Doug Sohn, the man behind the beloved Chicago eatery Hot Doug's, is a stickler for putting the same care into his hot dog toppings that a top chef would a béarnaise sauce.

"Whatever you pair, you want it to taste good," he says. "We caramelize our onions in real butter. We get the freshest tomatoes."

Sohn is a trained chef who bypassed life in a haute restaurant to grill haute dogs. He's been on the wiener beat for nearly a decade, and remains an undeterred champion of foie gras in the wake of a since-overturned Chicago-wide ban. His sought-after pups feature tantalizing names like the "mighty hot" Keira Knightley and the "mighty, might, mighty hot!" Salma Hayek andouille sausage.

With grills heating up for the Fourth of July, here are Sohn's thoughts on how to spruce up that old dog.

Sohn on bringing his own dogs to Cubs games and the awesomeness of foie gras franks after the jump.

Continue reading Unusual Hot Dog Toppings for Fourth of July Barbecues - Q&A with (Hot) Doug Sohn

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Corn Relish for Fourth of July Burgers

Eric Diesel — 2009-07-01T15:00:00+00:00

Filed under: Vegetables, Recipes, How To, Condiments, America, Summer

Corn relish. Photo: bookgrl/ Flickr.

As summer kicks into high gear, roadside stands and greenmarkets are bustling with fresh produce.

Fresh herbs, cut just that morning, perfume the air: sultry thyme, sprightly parsley and rosemary for remembrance. Sweet onions tumble out of bushel baskets and into burlap bags. Piles of peppers fight for your attention in red, green, orange, yellow and even black. And who can resist fresh ears of satiny corn?

As you lug all of your fresh produce home, don't worry -- as always, we've got your back. Beyond the jump is an original recipe to use that corn, those peppers and those onions to make a quick, fresh corn relish.

This relish has a Southwestern twang, but it can accompany virtually anything coming off of your grill for Fourth of July barbecues, from juicy burgers and seared steaks to perfectly smoked chicken. And if the summer corn is too irresistible to resist buying a bushel, you can double the recipe and send some home with your guests.

Continue reading Corn Relish for Fourth of July Burgers

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Tabasco Hottest Chef Competition Wants Your Recipes

Hanna Raskin — 2009-06-17T16:00:00+00:00

Filed under: Southern States, Condiments

McIlhenny Co.

While the recently announced Tabasco Brand Hottest Chef competition is open only to food service professionals and culinary students, many home cooks have already mastered the contest's implicit theme: Use hot sauce to make cheap food taste better.

Contest entrants are being asked to create a "budget-friendly" entrée incorporating one of Tabasco's signature pepper sauces. The winning recipe is worth $10,000, which means this will likely be the last time the winning chef will have to resort to finding flavor in a $3.99 bottle.

For recession-struck eaters, however, hot sauces like Tabasco have become indispensable for enlivening otherwise dreary meals of Ramen noodles, beans and rice and boxed macaroni and cheese.

Continue reading Tabasco Hottest Chef Competition Wants Your Recipes

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Flashback to the Seventies: Pickled Beet Dip

Bruce Watson — 2009-05-26T15:00:00+00:00

Filed under: Hors D'oeuvres, Snacks, Recipes, Condiments, America, Retro cookery, Spring

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

Beets are funny: while they are among the hardiest of winter root vegetables, their gorgeous color brings to mind the energy and exuberance of early summer.

In our family cookbook, my Aunt Evie tipped her hat to this weird dual nature with her recipe for pickled beet dip. Filled with the earthy flavors of winter vegetables, the dip's brilliant pink color suggests the joy of Easter eggs, cotton candy and sunsets. Pairing the coarseness of winter with the energy of summer, it's the perfect spring food!

While most dips tend toward blandness, this one has a nice kick. It goes well with crackers, but really shines as the centerpiece on a tray of crudite. Although the ingredients may sound odd, they blend nicely and the finished product is one of those rare beet dishes that even avowed enemies of the dark red vegetables will love. One warning, though: be sure to let everyone know that it's beet dip. Given the color, some people will assume that it is a cherry or raspberry dish!

Get the pickled beet dip recipe after the jump.

Continue reading Flashback to the Seventies: Pickled Beet Dip

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Better for You Barbecue Sauce

Jennifer Iserloh — 2009-05-11T13:00:00+00:00

Filed under: Recipes, Condiments

Barbecue sauce intrigues me. It's rich, thick, delicious and a healthy homemade version can add lots of flavor to healthy eats like grilled or steamed veggies and chicken dishes. There are thousands of recipes and versions, and I think the real reason that I'm so in love with barbecue sauce is that it can pose a challenge for a professional recipe developer.

Almost any fruit, seasoning or condiment can be made into a barbecue sauce and I'm curious to hear about the "secret" unusual ingredient Slashfoodies use in their favorite versions. I've made barbecue sauces with grapefruit, blueberry and chocolate, but I've heard of many other renditions that sound tasty and fun -- like mango, orange, pomegranate honey, dried cherry and a white variety, just to name a few.

Get Jennifer's Spicy Apricot Barbecue Sauce recipe after the jump.

Continue reading Better for You Barbecue Sauce

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Wait... What? Ketchup Macarons!

Monika Bartyzel — 2009-02-23T15:01:00+00:00

Filed under: Condiments, Comfort Food

Normally, macarons are like the one above, colorful, light, and full of sweetness. But what if it wasn't?

The world has seen chocolate on chicken and bacon cookies, so why not Ketchup Macarons? It's almost natural -- tomatoes are fruit too, yet they never get the cookie love. Just replace that center above with the spice of ketchup.

David Lebovitz recently whipped up a batch of Pierre Hermé's ketchup macarons, noting the perception in Europe that Americans put ketchup on everything. I can't say I blame them for that assessment (sandwiches, eggs, fries, meat, you name it). But making it into a cookie... That's something I want to taste for myself.

And speaking of unique cookie flavors: What's the most unique cookie flavor you've ever tasted?

[via Serious Eats]

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Roland Tarragon Mustard

Eric Diesel — 2009-02-23T14:01:00+00:00

Filed under: Business, Condiments, America, Europe, Ingredient Spotlight, Herbs

While on weekend food safari (scored: manchego, kraeme kase, smoked mozzarella, soppresata, genoa salami and muffaletta for Oscars antipasti), I was reminded that there is nothing like a Manhattan supermarket. If you only experience the city through media, you might never think that urban superpeople on the move need to buy groceries, so somehow it's touching to be among us when we do. For those who've never had the pleasure: picture a supermarket where there's barely room to maneuver yourself, let alone a cart, and then picture that space full of lifers piloting push-carts filled with whatever can be stored in tiny kitchenettes.

Another secret of urban foraging is the Roland Corporation, a New York City-based food importer whose offerings grace my cupboards in every format from tinned anchovies for Caesar salad to fragrant pumpkinseed oil for the accompanying pasta. Someone at Roland knows me and my kind: we orthodox mustardphiliacs cannot enter a space where condiments are vended without investigating what treats the mustard aisle is offering. And that's how, in a Chelsea Gristedes, I discovered Roland Tarragon Mustard.

Continue reading Roland Tarragon Mustard

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World Nutella Day Recipe Roundup

Max Shrem — 2009-02-06T15:00:00+00:00

Filed under: Chocolate, Recipes, On the Blogs, Lists, How To, Condiments, Food News

Ah, the rich velvety taste of hazelnuts and chocolate! What started as a small Italian company, from the 1940s, has become a world sensation. Indeed, yesterday blogs around the world celebrated World Nutella Day. Based on Piedmontese Gianduja, a chocolate containing about 50 percent almond and hazelnut paste, Nutella was created by Pietro Ferrero in his small patisserie in Alba.

World Nutella Day falls just before Valentine's Day, just in time for people to purchase a bottle and concoct a delicious Nutella-based cake. In fact, World Nutella Day even has it's own website with recipes that range from breads, cakes, and ice creams to savory dishes, like pizza. It turns out that you can have a three course meal with nutella! Check out some of our favorite recipes below:

Banana and Nutella Crepe
Butternut Squash Ravioli with Nutella Sauce
Creme au Nutella and Macarons - This gorgeously seductive dessert is certain to increase your taste for love this Valentine's Day.
Super Simple Nutella Ice Cream
Nutella Champagne Shooter - Okay, the title of this recipe is misleading. This is an exquisite cocktail made with chocolate and hazelnut liqueurs, and a sparkle of Champagne (no Nutella). It's more of a tribute to Nutella worthy of making the list.
Nutella Espreso
Coffee Macarons with Nutella Cream
Nutella Peanut Butter Chip Cookies
Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts
Cinnamon Nutella Cake

There are also a whole bunch of delicious nutella-based treats in our Flickr pool. What are some of your favorites?

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CHOMPr Hamburger Grasper

Eric Diesel — 2009-02-06T09:00:00+00:00

Filed under: Restaurants, Beef, Trends, How To, Did you know?, Condiments, America, Comfort Food, Meat, Food News, Sandwiches

Yes, you read that right. Thanks to the modern phenomenon of solutions to problems no one has, there exists concept design for a device which, depending on your viewpoint, is genius, preposterous, useless, or somewhere between the three. Please meet the CHOMPr hamburger grasper, which according to the copy is "a conceptual hamburger grasping device for high-end restaurants." Looking like two coffee tables from a dollhouse from the Eames era held together by those pins Ikea gives you to keep your bookshelf from collapsing, the CHOMPr seeks to ameliorate the conflict between the informal process of eating a hamburger and formal surroundings.

To some, whether you need a hamburger grasping device beyond those at the ends of your arms is sort of, well, silly. But it is very interesting as an etiquette question, because it raises the related issues of utensils as a dimension of table manners and hands as a dimension of utensils. For the former, utensils are a mark of civilization precisely because they aren't your hands, and the development of utensils has followed a trajectory more or less complimentary to the Industrial Revolution, culminating in the Victorian era, when a fully outfitted silver trousseau could top out at 500 pieces and counting.

Continue reading CHOMPr Hamburger Grasper

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Napa Valley Mustard Company Mustard

Eric Diesel — 2009-01-28T20:02:00+00:00

Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Nuts/seeds, Books, Raves & Reviews, Condiments, America, Europe, Spring, Summer

Quick: what field crop comes to mind of when you think of the Napa Valley? If you immediately thought "mustard," you're not wrong, and you're not alone. In the right circles, the Napa Valley is as well known for its mustard as it is for that other crop which does well there. Those fields of endless yellow are celebrated in festivals, are a staple of local cuisines both formal and informal, and are a welcome sight in the great client-relations tradition of the Napa Valley gift basket.

It was in one such that I recently received a jar of Napa Valley Mustard Company mustard. I received the gift basket around the holidays but what with getting blotto on New Year's Eve and a more recent mishap involving a brace of oysters on the half shell, I just got around to tasting it. Wow. This jar was Whole Grain with Chilis and Garlic.

Continue reading Napa Valley Mustard Company Mustard

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