Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Cajun Seasoning Company 'Slap Ya Mama' Battles 'Punch Ya Daddy' in Courthttp://www.slashfood.com/2009/10/28/slap-ya-mama-cajun-seasoning-battles-punch-ya-daddy-in-court/http://www.slashfood.com/2009/10/28/slap-ya-mama-cajun-seasoning-battles-punch-ya-daddy-in-court/http://www.slashfood.com/2009/10/28/slap-ya-mama-cajun-seasoning-battles-punch-ya-daddy-in-court/#commentsFiled under: ,


slap ya mama Cajun seasoning

Photo: JimHildreth, Flickr.

A pair of Cajun seasoning companies whose names allude to domestic rough-housing are now preparing to scuffle in court.

The makers of "Slap Ya Mama" last week sued the entrepreneur behind "Punch Ya Daddy," claiming the upstart brand infringes upon their trademark. William Stagg, attorney for the plaintiff, says it's not what's in the cartons of Kirby Falcon's proprietary South Louisiana spice blend that concerns his client: It's the name and logo emblazoned on their labels.

"We don't really know what the recipe is, but we believe the packaging and image my customer has created for Slap Ya Mama is unique," Stagg says. "We believe this brand is calculated to capture our market."

Falcon's attorney did not return calls seeking comment.

According to a June story in Houma Today, Falcon developed his seasoning mix in 2007 while working the grill at his strip-mall lunch counter. He found a name for his product after his 4-year-old son yelped, "I'm going to punch ya, daddy." Punch Ya Daddy is now sold in more than 100 stores across Louisiana.

Continue reading Cajun Seasoning Company 'Slap Ya Mama' Battles 'Punch Ya Daddy' in Court

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]]>cajuncajun seasoningCajunSeasoningkirby falconKirbyFalconPunchYaDaddyseasoningseasoning legal battleSeasoningLegalBattleSlapYaMammaHanna Raskin2009-10-28T13:00:00+00:00Spice ID Quizhttp://www.slashfood.com/2009/09/01/spice-id-quiz/http://www.slashfood.com/2009/09/01/spice-id-quiz/http://www.slashfood.com/2009/09/01/spice-id-quiz/#commentsFiled under: ,

Know your fennel from fenugreek? Coriander from cardamom? It's the spiciest quiz ever from Slashfood.

Spice ID Quiz

Both leaves and seeds of this plant are employed as seasoning in Indian food, and the seeds are used to flavor artificial maple syrup.

  • Sarsaparilla
  • Nigella
  • Fenugreek
  • Carom

It just wouldn't be real rye bread without...

  • Caraway
  • Fennel Seed
  • Poppy
  • Cumin

The signature herb overtone of gin is...

  • Galangal
  • Fennel
  • Pimento
  • Juniper Berries

The leaves of this plant are snipped and used as the herb cilantro, but the seeds are a seasoning known as...

  • Cumin
  • Coriander
  • Cardamom
  • Curry

This spice is the inside part of the Myristica tree seed -- not to mention darned tasty in baked goods and sprinkled on winter beverages.

  • Mace
  • Cumin
  • Nutmeg
  • Ground Allspice

This wee, nutty spice is smashing on a roll or paired with a tart lemon pastry

  • Allspice
  • Poppy Seeds
  • Cardamom
  • Mustard Seed

These long, cured pods, often used to flavor desserts, are members of the orchid family.

  • Vanilla Beans
  • Cardamom
  • Saffron
  • Galangal

This strikingly-shaped fruit is a core element in Chinese five-spice.

  • Sumac
  • Galangal
  • Telicherry
  • Star Anise

This spice, made by grinding dried berries, adds a lemony taste to juice and Middle Eastern cuisine.

  • Mahlab
  • Fenugreek
  • Rue
  • Sumac

This Indian spice is valued as much for its vibrant hue as it is for its flavoring properties.

  • Turmeric
  • Ras al Hanout
  • Ginger
  • Asafoetida

This spice is often cited as the most expensive on the market, due to the difficulty of harvesting it.

  • Grains of Paradise
  • Sassafras
  • Mahlab
  • Saffron

These dried berries are, monetarily speaking, the most traded spice on the planet.

  • Mustard
  • Cardamom
  • Black Pepper
  • Cumin

Remember the previously mentioned Myristica tree seed? This is the outside seed casing, all ground up.

  • Mace
  • Galangal
  • Ginger
  • Camphor

We're awfully sorry that we can't present this quiz in Smell-O-Vision, but still we must ask -- can you identify this common ground-bark spice by sight alone?

  • Mace
  • Nutmeg
  • Cinnamon
  • Allspice

The green version of this pod is an essential flavor component in Chai tea.

  • Ginger
  • Cardamom
  • Tonka Bean
  • Cumin

From left to right, these are...

  • Cumin, Anise
  • Celery Seed, Dill
  • Fennel, Cumin
  • Dill, Anise

This Thai cuisine staple is also purported to possess aphrodisiac qualities.

  • Ginger
  • Galangal
  • Horseradish
  • Asafoetida

This pungent, earthy seed is valued for both culinary and medicinal use.

  • Black Cumin
  • Fennel
  • Black Cardamom
  • Grains of Selim

Chewing this spice is said to improve and sweeten the breath.

  • Dill
  • Anise
  • Fennel
  • Celery Seed

Dried peppers are ground to make this spice, which is widely used in Hungarian and Spanish cuisine.

  • Telicherry
  • Wasabi
  • Ras al Hanout
  • Paprika
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]]>allspiceblack pepperBlackPeppercinnamoncoriandercumindillfennelgalangaljuniper berriesJuniperBerriesmacenutmegpaprikapoppy seedsPoppySeedssaffronspicesstar aniseStarAnisesumactumericvanilla beanVanillaBeanSlashfood Editor2009-09-01T13:33:00+00:00Turmeric - A Spice for Lifehttp://www.slashfood.com/2009/06/08/turmeric-a-spice-for-life/http://www.slashfood.com/2009/06/08/turmeric-a-spice-for-life/http://www.slashfood.com/2009/06/08/turmeric-a-spice-for-life/#commentsFiled under: , ,


I've always touted the health benefits of spices. Now a new and exciting study indicates that turmeric is indeed packed full of them. It's being evaluated for its ability to soothe skin disorders like psoriasis, calm the nervous system and PMS, and even fight cancer because of its active ingredient, curcumin, which works as a powerful anti-inflammatory.

So how can you get more of it into your daily diet? Turmeric has a stringent tart flavor and it's the spice that gives curry powder its characteristic bright yellow color. However, using it in small amounts in your favorite recipes is easy since it comes in powder form. Add a teaspoon the next time you make chili or sprinkle some on a fresh mango with a squeeze of lime, then throw it it on the grill. Or, this weekend, have a movie night and served spiced popcorn.

Get Jennifer's Spiced Popcorn recipe after the jump.

Continue reading Turmeric - A Spice for Life

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]]>health benefits of foodhealth benefits of spicesHealthBenefitsOfFoodHealthBenefitsOfSpicesjennifer iserlohJenniferIserlohskinny chefSkinnyChefspicesturmericJennifer Iserloh2009-06-08T13:00:00+00:00Salt - How Much Is Too Much?http://www.slashfood.com/2009/06/01/salt-how-much-is-too-much/http://www.slashfood.com/2009/06/01/salt-how-much-is-too-much/http://www.slashfood.com/2009/06/01/salt-how-much-is-too-much/#commentsFiled under: , ,



Salt is an essential component of cooking and in a professional kitchen, chefs are lucky enough to have a sous-chef to offer a second taste opinion. Whenever I eat out, it's one of the things I notice right away, because both under- and over-seasoning ruin the dish for me.

According to a recently released study by the Center for Science in the Public Interest, many restaurant chains are guilty of overloading their meals with salt, thus increasing millions of customers' risk of high blood pressure, heart attack and stroke, Nearly 85 percent of the adult-sized meals at 10 popular chain restaurants have more than the recommended daily limit for total sodium intake -- 2,300 milligrams, or roughly one teaspoon of table salt.

Most home cooks are keenly aware of the connection between excessive salt consumption and high blood pressure which results from the body's need to dilute high concentrations with additional water. As a result, home cooks tend to err on the side of caution and don't use enough salt to bring out the best of each dish.

So, how do you know if you're using enough salt?

Get Jennifer's smart seasoning and salt-busting tips after the jump.

Continue reading Salt - How Much Is Too Much?

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]]>featuredhigh blood pressureHighBloodPressureiodinejennifer iserlohJenniferIserlohkosher saltKosherSaltsaltseasoningskinnychefJennifer Iserloh2009-06-01T13:00:00+00:00Sweet and Spicyhttp://www.slashfood.com/2009/05/22/sweet-and-spicy/http://www.slashfood.com/2009/05/22/sweet-and-spicy/http://www.slashfood.com/2009/05/22/sweet-and-spicy/#commentsFiled under: , ,



Spices considered "sweet" in America are used internationally to add flavor to savory and piquant recipes. I think spices are the hidden fountain of health; they work as powerful anti-inflammatories, treating this condition associated with many chronic diseases such as cancer, arthritis, and psoriasis among others.

Spices also happen to be fat-free and don't add calories. But, in order to reap the benefits of these spices, you have to eat more of them on a regularly basis -- more than you can get by filling up on heavy desserts. Here are some ways to add sweet spices to savory foods.

Get Jennifer's smart spicing techniques and a plantain recipe after the jump.


Continue reading Sweet and Spicy

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]]>jennifer iserlohJenniferIserlohskinny chefSkinnyChefspicesJennifer Iserloh2009-05-22T13:00:00+00:00Sid Wainer & Son Chili Oil - Product Spotlighthttp://www.slashfood.com/2009/04/23/sid-wainer-and-son-chile-oil-product-spotlight/http://www.slashfood.com/2009/04/23/sid-wainer-and-son-chile-oil-product-spotlight/http://www.slashfood.com/2009/04/23/sid-wainer-and-son-chile-oil-product-spotlight/#commentsFiled under: , , , , , ,

oil
Some cooks reach for Sriracha, the ubiquitous Thai hot sauce, in a pinch. Others swear by soy sauce. And then there are those who refuse to reveal (*cough, cough* butter) what made the dish you just demolished delicious. For our part, we've developed a tiny -- OK, midsized -- crush on an infused chili oil, and we need to talk about it.

Sid Wainer & Son's Domaine de Provence pepper-spiked oil is fantastic. A drizzle of the fiery goodness rescues storebought and homemade guacamole alike with a heady, late-blooming heat on the palate. According to owner Henry Wainer, it's also tasty on bruschetta. We plan to carry it on our person all summer -- potentially awkward in the 90-degree swelter -- using guerilla tactics to douse any crustaceans and pork we spy sizzling on the grills of party hosts. (Brooklyn, consider yourself warned.)

Wainer has been equally passionate about the oil since meeting its producer at a dinner in France 18 years ago. Such culinary serendipity, he declares, "enriches the world." Can't argue with that.
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]]>chilechileschiliFrancemassachusettsoilolive oilOliveOilreviewSid WainerSid Wainer SonSidWainerSidWainerSonAlex Van Buren2009-04-23T17:00:00+00:00Flashback to the '70s - Sweet and Sour Chickenhttp://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/#commentsFiled under: , , , , , ,

chicken
In the 1970s the handy little ovens we now use to reheat leftovers and frozen dinners experienced a brief golden age, with folks employing them for cooking everything from turkeys to cheesecake. This recipe dates from the glorious reign of microwaves.

Like many of Aunt Evie's recipes, her microwaved sweet-and-sour chicken is easy, convenient and surprisingly flavorful. However, it relies on hard-to-find, annoyingly coarse-textured pickling spice and employs an unnecessary amount of margarine. For the modern incarnation we selected only certain pickling spices and ground them up, resulting in a far more evenly flavored and pleasantly textured dish.

This was an interesting experiment with the tiny oven: Microwaving, which essentially cooks meat from the inside out, didn't really yield chicken that has fully absorbed its sauce (or its savory flavor). Consequently, this recipe yields meat that is tender but bland. With that in mind, stove-top directions are at the end of the recipe. Regardless of which cooking method you use, this is a fun, easy and surprisingly tasty dish. Go, Aunt Evie!

Continue reading Flashback to the '70s - Sweet and Sour Chicken

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]]>beyond rice krispie treatsBeyondRiceKrispieTreatsmicrowaved chickenMicrowavedChickenpickling spicesPicklingSpicessweet and soursweet and sour chickenSweetAndSourSweetAndSourChickenBruce Watson2009-04-23T11:00:00+00:00Greek Grocerieshttp://www.slashfood.com/2009/04/20/greek-groceries/http://www.slashfood.com/2009/04/20/greek-groceries/http://www.slashfood.com/2009/04/20/greek-groceries/#commentsFiled under: , , , , , , , , ,

greens

Ancient yet modern at once, Greek cuisine radiates with sunshine and bright, fresh flavors. Succulent lamb enlivened with rosemary and garlic, a classic dish, is as redolent of Greece as it is of springtime. And as is true of anywhere with a shoreline, seafood is center stage. Always present are plates of local feta, stark-white and salty, and olives whose depth of flavor will keep you from ever opening canned olives again. For dessert, honey forms a sinful pact with walnuts and cinnamon, or yogurt made in-house just that morning cozies up to macerated cherries.

A Greek dinner is lovely to prepare and a joy to eat. Many of the ingredients are staples you probably have in your kitchen, such as lemons, herbs, eggs and olive oil. Here are some ingredients you might want to try.

The Basics: Olives and Feta. Olive oil is central to Greek cooking. The essential Greek olive is kalamata. They should be deep black and packed in an olive oil and vinegar brine; a taste should reveal a distinctive, fruity flavor and a firm bite without mealiness. Here's a great recipe for using these beauties. There are other Greek cheeses beyond feta, but this standard should be available in every cheese case. The cheese should be pure white with a gently pocked surface, lounging in a clean bath of salt-water brine (never buy dry feta).

Continue reading Greek Groceries

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]]>Eric Diesel2009-04-20T16:00:00+00:00Some Like It Hothttp://www.slashfood.com/2009/04/13/some-like-it-hot/http://www.slashfood.com/2009/04/13/some-like-it-hot/http://www.slashfood.com/2009/04/13/some-like-it-hot/#commentsFiled under: , , , ,



Tear-jerking, hot, spicy, smoky, sweet and sour and even herbaceous can all be descriptors of chilies and the distinctive aromas and flavors that they can impart to food. But if we're just talking heat, the Bhut Naga Jolokia, hailing from Northeastern India and also cultivated in Sri Lanka and Bangladesh, is reputed to be the world's hottest chili -- and I've eaten it. In large amounts it's dangerously hot, but out of all the dried chilies I've cooked with, the Naga Jolokia is a staple in my spice drawer because it has a unique tang that's much more than just heat. There are hundreds of chilies to choose from, but I have my favorites, both dried and fresh.

Dried Ground Allepo Chile

Sun dried Allepo chiles come from Syria and have a rich, lightly smoky yet fruity flavor. They can be found in gourmet spice shops; I bought mine at Kalustyan's in New York City. Allepo can be added to any traditional beef stew recipe, but it pairs especially nicely with tomato-based soups, stews and chili. I just add a tablespoon to my beef cubes before coating them in flour and browning them in oil, or I sprinkle it over the ground meat before browning chili meat.

Fresh Serrano and Finger Chilies

Serrano chilies are grown in Mexico and California and can be found fresh in gourmet grocery stores. Use it much as you would a jalapeno; I like it in my guacamole. They're also great in marinades mixed with fresh cilantro, garlic, and olive oil.

Dried Arbol Chilies

Dried arbol chilies, primarily grown in Mexico and a cousin to the cayenne chile, can be found in Latin groceries stores. I love arbol with sweet oranges. The simple combination with a little olive oil can make for a killer sauce for sautéed shrimp. But this morning, I had a craving for a mall-style Orange Julius. I wanted to make a sweet drink for myself, but with less sugar, more nutrition, and a little extra kick. This one tasted like the real deal, but packed extra spice from arbol.

After the jump, get Jennifer's recipe for a Chile Spiked Orange Smoothie.

Continue reading Some Like It Hot

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]]>hottest pepperHottestPepperjennifer iserlohJenniferIserlohNaga JolokiaNagaJolokiapeppersscoville scalescoville unitsScovilleScaleScovilleUnitsskinny chefSkinnyChefJennifer Iserloh2009-04-13T13:00:00+00:00Amp Up Your Veggies with Flavored Salt - Tip of the Dayhttp://www.slashfood.com/2009/04/08/amp-up-your-veggies-with-flavored-salt-tip-of-the-day/http://www.slashfood.com/2009/04/08/amp-up-your-veggies-with-flavored-salt-tip-of-the-day/http://www.slashfood.com/2009/04/08/amp-up-your-veggies-with-flavored-salt-tip-of-the-day/#commentsFiled under: ,

When you're whipping up a quick meal, flavored salt goes a long way with minimal effort.

Continue reading Amp Up Your Veggies with Flavored Salt - Tip of the Day

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]]>flavored saltFlavoredSaltsaltMonika Bartyzel2009-04-08T09:00:00+00:00Adding Some Wasabi Flavor to Your French Frieshttp://www.slashfood.com/2009/04/01/adding-some-wasabi-flavor-to-your-french-fries/http://www.slashfood.com/2009/04/01/adding-some-wasabi-flavor-to-your-french-fries/http://www.slashfood.com/2009/04/01/adding-some-wasabi-flavor-to-your-french-fries/#commentsFiled under: ,

french fries

Long and crisp french fries just ask for creative seasoning to stick to the shiny remnants of oil. That seasoning can be almost anything -- potatoes are one of those perfect blank-canvas foods that can be amped up by a myriad of ingredients.

Unfortunately, it's not so easy to get the wonderful bite of wasabi on each fry. With many powders, a nice sprinkle will give you the flavor your looking for, but it doesn't really pop until you mix it up into that nice green ball of paste. But there are ways to get the wasabi to spice up your fries -- it's just not really on the fries itself.

A nice helping of salt and wasabi (or wasabi salt) is a good start on the fries, to get that hint of flavor. Salt is always a necessity, and with the wasabi, you're a small step in the right direction. But the easiest way to add wasabi is in your condiments. The paste can be mixed into ketchup if you like the red stuff, or into mayonnaise if you prefer the white stuff. Or, go wild and mix them both together.

That way, you get the flavor of the fry, the kick of the salt, and the wonderful punch of wasabi without over-coating your potatoes in the green stuff.

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]]>french friesFrenchFrieswasabiwasabi friesWasabiFriesMonika Bartyzel2009-04-01T13:00:00+00:00A Salt Uproar Among German Bakershttp://www.slashfood.com/2009/02/27/a-salt-uproar-among-german-bakers/http://www.slashfood.com/2009/02/27/a-salt-uproar-among-german-bakers/http://www.slashfood.com/2009/02/27/a-salt-uproar-among-german-bakers/#commentsFiled under: , , , , ,

Frederic, The German Baker

These days the European Union is being looked at as an inept "taste police" by many chefs and food enthusiasts. While working in the cheese industry, I spoke with many French cheese makers who felt threatened by the strict laws regarding cheese aging facilities and feared anti-raw milk legislation. This week, bakers in Germany were angered by a proposed regulation on the salt content in their products.

An article from the New York Times states that Androulla Vassiliou, the European commissioner for health, decided on Wednesday to postpone making a decision on new regulations due to the intense reaction from the German bakers, represented by a federal association and by regional lobbies. Commission spokeswoman, Nina Papadoulaki, defends the EU by claiming, "Our aim is to provide consumers with better information so that they can make informed choices. The commission has no intentions of prohibiting any bread. We have decided to continue our talks with the stakeholders."

It seems that one of the major issues that's not being addressed by the EU, thus far, is the preservation of cultural traditions in the various EU countries. Culinary cultures that date back hundreds of years are at stake. The negligence on their part to fight to maintain cultural diversity within the EU is astonishing when related to food concerns. Perhaps, there needs to be another organization to express these issues to the EU. What do you think?
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]]>bakersbakeryeuropean unionEuropeanUniongermansaltsalt reductionSaltReductionMax Shrem2009-02-27T11:00:00+00:00My Secret Potato Weapon: Lawry'shttp://www.slashfood.com/2009/02/17/my-secret-potato-weapon-lawrys/http://www.slashfood.com/2009/02/17/my-secret-potato-weapon-lawrys/http://www.slashfood.com/2009/02/17/my-secret-potato-weapon-lawrys/#commentsFiled under: , ,

fries

Okay, so Lawry's Seasoned Salt is not really a secret. (It was even mentioned on Slashfood back in 2006!) In fact, when my friend introduced me to the stuff a few years ago, he said that it was used in many of the kitchens he worked in. For what? Breakfast potatoes. Yummy, delicious, and essential breakfast taters.

I'm usually not a big fan of spice mixes -- I prefer to make my own -- but Lawry's is the perfect comfort flavor to add to your potatoes when you want that dinery sort of taste, or don't want to make your own potato seasoning. Just a few shakes and a nice fry and you're good to go. In fact, I even use it for my french fries sometime, like the picture above.

I probably should be showing you the container, which you can see here, but the above is my love. Quick and easy cast iron-fried fries with a helping of Lawry's is just delicious. Dip it into a dollop of mayo and, well, it's just divine.
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]]>Lawrys Seasoned SaltLawrysSeasonedSaltseasoned saltSeasonedSaltspice mixSpiceMixMonika Bartyzel2009-02-17T10:00:00+00:00How to Eat a Kebabhttp://www.slashfood.com/2009/01/31/how-to-eat-a-kebab/http://www.slashfood.com/2009/01/31/how-to-eat-a-kebab/http://www.slashfood.com/2009/01/31/how-to-eat-a-kebab/#commentsFiled under: , , ,

Image of Kebab
I've never been the type to insist that no two foods on my plate touch each other. Whether it's pancake syrup leaking onto the bacon or cornbread crumbs in my turnip greens, I love for the mingling of ingredients to continue even after the cooking ends. Yet all my life, I ate each piece on a kebab separately. I just didn't know better--until last summer.

At a tiny, unassuming restaurant called Çiya Kebap near the Asian banks of Istanbul, a knowing waiter, kindly sensing our ignorance, took a few moments to show my mother and me how a kebab ought to be eaten. He'd just set before us a tantalizing skewer of ground lamb, charred eggplant and red onion, nearly liquid tomato, and sweet-hot chili--but in less than a minute, he mashed everything together so thoroughly that the components were hardly recognizable. Then he sprinkled a spice blend called baharat over all of it and instructed us (nonverbally, since we couldn't speak the same language) to mop up portions of the mash with the paper-thin flatbread stacked alongside.

Turns out Çiya Kebap, along with two other Çiya restaurants with different menus located just steps away, is world famous. If I'd eaten my kebab in my usual manner, I wouldn't have any clue what the fuss was all about. Instead, I experienced some of the most revelatory mouthfuls in recent memory. The splendor of the combined flavors would be impossible to exaggerate, even with words like "symphony" and "revelation."

Of course, a kebab anywhere, not just in Istanbul, would benefit from such intervention. The key is to glob everything together. Don't be too dainty about it, and don't worry about appearances. Just enjoy the big sloppy mess, and spread the word.
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]]>ciya kebapistanbulkebabAmy McDaniel2009-01-31T09:00:00+00:00McCormick Releases 2009 Flavor Forecasthttp://www.slashfood.com/2009/01/07/mccormick-releases-2009-flavor-forecast/http://www.slashfood.com/2009/01/07/mccormick-releases-2009-flavor-forecast/http://www.slashfood.com/2009/01/07/mccormick-releases-2009-flavor-forecast/#commentsFiled under: , , , ,

colorful spices in a french market

Just as Pantone releases yearly predictions of the colors that will brighten our lives, so does McCormick release yearly predictions of the flavors that will enliven our food. The spice company has released its annual Flavor Forecast, which includes tastes, yoked together, that McCormick predicts will appear on American menus during 2009. Here are some highlights.

Peppercorn and Sake. Sake has every right to be in the kitchen (and maybe in the cook) alongside the burgundy. Cooking with sake is not new to fusion cooks, but a lot of us will want to try chicken and udon in lemongrass-sake broth or flank steak marinated in sake and served with a peppery sauce. If you prefer your sake in a glass, for their version of the saketini the glass is rimmed, like a black and white martini, in crushed peppercorns.

Cayenne and Cherry. Playing hot and sweet flavors off of each other is a classic savory technique. While you're printing the recipe for spicy pulled pork in tart cherry sauce with vanilla slaw, catch up with your fellow slashfoodies' adventures with North Carolina BBQ slaw.

Continue reading McCormick Releases 2009 Flavor Forecast

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]]>eric dieselflavor forecastmccormick spicesMccormickSpicesEric Diesel2009-01-07T12:59:00+00:00Jícama with Chile Pepper Seasoninghttp://www.slashfood.com/2008/12/31/jicama-with-a-chile-pepper-seasoning/http://www.slashfood.com/2008/12/31/jicama-with-a-chile-pepper-seasoning/http://www.slashfood.com/2008/12/31/jicama-with-a-chile-pepper-seasoning/#commentsFiled under: , , , ,

Jícama with a Chile Pepper Seasoning
While strolling around the Saturday market in Mexico City's colonial neighborhood, San Angel, I purchased a delicious crunchy pleasantly sweet Mexican vegetable called Jícama. I've tried this vegetable in the United States, but I've never eaten it like this - long thick slices flavored in a bright lime juice dressing with chile pepper powder and salt. This simple treat was bursting with the perfect amount of spicy, citrus, and sweet flavors.

My fascination for this savory combination led me to Tajín, a Mexican company that produces a variety of seasonings, like the one used over the Jícama. While far more industrial than the seasonings I saw at the San Angel market, Tajín's seasonings are gratifyingly piquant and aromatic. I tried some over pineapple the other evening and was shocked at how it transformed the sweetness of the fruit into a complicated series of tastes. I'm wondering if I will be able to find Tajín when I return to NY. Has anyone seen this brand in the United States?
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]]>jicamaspicestajinvegetarianMax Shrem2008-12-31T15:00:00+00:00Wasabi Dry-Rub, Pan-Seared Scallopshttp://www.slashfood.com/2008/12/22/wasabi-dry-rub-pan-seared-scallops/http://www.slashfood.com/2008/12/22/wasabi-dry-rub-pan-seared-scallops/http://www.slashfood.com/2008/12/22/wasabi-dry-rub-pan-seared-scallops/#commentsFiled under: ,

wasabi scallops

One of the best ways to enjoy scallops is dry-rubbed and pan-seared. One of the best ways to enjoy sushi is with a dollop of nose-clearing wasabi. Together, they make for a tasty and simple meal.

Forget about wasabi paste. For this meal, you just grind up some salt, pepper, wasabi powder, and other spices (the above included ground coriander and garlic), pat the scallops with the dry rub, and then follow normal pan-searing instructions. Put a solid amount of the tasty green stuff into the rub, and if you need a little more wasabi kick, you can bring some wasabi-flavored fleur de sel to the table to sprinkle as needed. It's a simple way to class up a bland dinner night, and it only takes about 20 minutes from start to finish (from prepping the greens and scallops to plating).

Note: In the above picture, the scallops are resting on butter-sauteed collard greens, previously mentioned here.
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]]>collard greensCollardGreensdry rubDryRubscallopswasabiMonika Bartyzel2008-12-22T17:02:00+00:00Slashfood Ate (8): Recipes that call for Maras pepperhttp://www.slashfood.com/2008/12/02/slashfood-ate-8-recipes-that-call-for-maras-pepper/http://www.slashfood.com/2008/12/02/slashfood-ate-8-recipes-that-call-for-maras-pepper/http://www.slashfood.com/2008/12/02/slashfood-ate-8-recipes-that-call-for-maras-pepper/#commentsFiled under: , , ,

Maras Pepper
I have been hooked on Maras pepper ever since my first encounter with it a few years ago in lamb meatballs. It's a unique mildly hot red pepper from the Kahramanmara? region of Turkey, just north of Syria. After a lengthy process of drying the peppers and then grinding them, the pepper is sent to markets all over Turkey.

Maras is delicious with vegetables, seafood, and steak. Unlike many peppers, this one has a subtlety; a heat that seems to creep up on one's palate in the most gentle and delicate way. I find that many hot peppers offer a heat that overwhelms the flavor of the pepper. Maras pepper is unique in its well balanced complex taste and level of heat.

Below are 8 recipes that call for Maras pepper:

  1. Turkish lamb kebabs
  2. Pistachio-crusted halibut with spicy yogurt
  3. Valerie's lamb kofte with garlic yogurt sauce
  4. Vinaigrette - add a dash of Maras pepper to transform your common salad dressing.
  5. Spiced lamb with eggplant yogurt sauce - substitute their suggested pepper for Maras. This is an excellent recipe from Develï restaurant in Istanbul
  6. Poached sea bass with almond sauce (Badem Taratorlu Levrek) - drop the black peppercorns, and add maras pepper.
  7. Mercimek Çorbas? (Red lentil soup) - Use Maras pepper where it calls for red pepper.
  8. Grilled eggplant with lebneh - simple, yet probably one of my favorites on this list. Add Maras pepper at the end.

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]]>pepperslashfood ateSlashfoodAtespicesturkeyMax Shrem2008-12-02T13:00:00+00:00Gourmet Salt - Christmas Gift Guidehttp://www.slashfood.com/2008/11/28/gourmet-salt-christmas-gift-guide/http://www.slashfood.com/2008/11/28/gourmet-salt-christmas-gift-guide/http://www.slashfood.com/2008/11/28/gourmet-salt-christmas-gift-guide/#commentsFiled under: ,

pink salt

Thanksgiving is over, the bird has been eaten, and Christmas is right around the corner. That means we're in the final shopping push as December 25 barrels toward us. If you're looking for something unique to give your foodie friend this holiday season, I suggest a collection of sea salts.

Some argue that flavored salts are a cheat, but I disagree. When used properly, a flavored salt will magnify the flavors in your dish and make the good taste wonderful. A small pinch of garlic sea salt will perfect your steamed or sauteed vegetables. Some smokey salt will add a nice hint of flavor to your meat.

To pull together your gift: Either grab a basket to store the salts in, or re-package the salts in vessels that show off the crystals inside. Long test tubes or glass-topped canisters collected into a larger tin work quite well.

Happy Shopping!


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]]>foodie giftsFoodieGiftsgourmet saltGourmetSaltsaltMonika Bartyzel2008-11-28T14:00:00+00:00Cinnamon - Is it Ceylon or Cassia?http://www.slashfood.com/2008/11/25/cinnamon-is-it-ceylon-or-cassia/http://www.slashfood.com/2008/11/25/cinnamon-is-it-ceylon-or-cassia/http://www.slashfood.com/2008/11/25/cinnamon-is-it-ceylon-or-cassia/#commentsFiled under:

ceylon
The two flavors might be very similar, but just like the tricky properties of fennel/anise/licorice root make one mistaken for another, not all cinnamon boasts the same bark.

First, there's cassia. These are the super-hard sticks we find in the grocery store under the label "cinnamon." While a close plant relative to ceylon, it's not the same thing. Cassia is much harder than its counterpart, has a stronger flavor, and it contains a toxic component called coumarin (which shows up only in negligible amounts in ceylon).

Ceylon, or the real stuff, is softer both in taste and texture. This isn't like the stick that could break your spice grinder. You can easily crumble ceylon in your fingers and make powder. It's gentle, yet distinct. Unfortunately, since it's a weaker flavor, it either gets added to cassia, or replaced by it, in the bottled powders we all buy.

If you get a chance, pick up some ceylon and see the difference for yourself!
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]]>cassiaceyloncinnamonMonika Bartyzel2008-11-25T09:03:00+00:00