What do you give the bride and groom who have everything? Jerky, of course! This June Fatted Calf’s Jerky of The Month is a Korean style beef jerky, known as yukpo, typically given as a ceremonial wedding gift. The happy marriage of pear juice, soy, honey and Korean gochugaru chile give this beef jerky a perfect salty, tangy, sweet and mildly spicy balance. For the special occasion, they’ve dressed this June bride with a gorgeous veil of crunchy sesame seeds, making it as beautiful to behold as it is fun to eat. It will be available all month long at The Fatted Calf or you can learn to make this irresistible meaty treat using the recipe for The Wedding Present in Fatted Calf’s new book Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods.
Fatted Calf corned beef is ready just in time for St. Patrick’s Day. You don’t need the luck of the Irish to nab one of these succulent beauties. Just reserve one for pick up by emailing firstname.lastname@example.org or order by phone at (707) 256.3684.
Cooking Fatted Calf Corned Beef
Corned beef is the dish that keeps on giving. We always cook a corned beef twice as big as we think we might reasonably need in hopes that the next day there will be a hot corned beef sandwich heaped with sauerkraut and caramelized onions and possibly enough shredded end bits for a hearty red flannel hash.
Choose a pot that is wide and deeper than your hunk of beef is tall (or possibly a deep roasting pan). Into your cooking vessel toss a leek, roughly chopped, a couple of carrots peeled but left whole, a clove or three of garlic, a stalk of celery and sprigs of thyme and parsley. Situate the corned beef brisket atop this aromatic bed and cover with cold water and perhaps a generous splash of beer. Bring to a simmer then place all of this in a low oven, about 300°F (150°C) for three to four hours. Prod the brisket with a meat fork to be sure it is tender and yielding before calling it quits. Let the meat rest in its cooking liquor for twenty or thirty minutes then transfer it to a carving board and slice it against its grain.
Seldom sticklers for tradition we prefer to cook the requisite cabbage and potatoes on the side. Cabbage sautéed with a bit of Fatted Calf bacon until just tender and finished with a ladleful of the braising liquor is far tastier than the long boiled stuff. A steaming bowl of new potatoes with just a bit of butter and parsley will more than do or try a rustic root vegetable mash. A dollup of creamy horseradish sauce and a pot of strong mustard round out this fine Irish-American feast, a meal so good you may need to ration a bit for the next day’s sandwiches.
Do something special for your loved one and whip up the decadent, ultimate-chocolate-lovers extra virgin olive oil mousse. The delicate extra virgin olive oil used in this recipe adds a heavenly, silky, melt-in-your-mouth texture. Stop by The Olive Press today and knock your Valentine’s day dessert out of the park!
Taste tested and higly approved by The Olive Press employees, this decadent dessert is sure to be your new favorite! The delicate extra-virgin olive oil adds a wonderful, silky, melt-in-your-mouth texture to this heavenly chocolate mousse.
For this recipe, we used our Heritage Misson Extra Virgin Olive Oil which is harvested from Mission olive trees that are 125 years old! These trees can be found in the beautiful Capay Valley of Northern California. They have never seen a pesticide or an herbicide, nor a petroleum based fertilizer. These trees are majestic in their stature, as well as their representation of a pure heritage product, unadulterated by the petrochemical age we all live in.
Extra Virgin Olive Oil Chocolate Mousse
1/4 cup The Olive Press Heritage Mission Olive Oil
6 ounces bittersweet chocolate, finely chopped
3 egg yolks
3 tablespoons warm water
1/4 teaspoon sea salt
2 egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
Chocolate shavings for garnish
Put finely chopped chocolate in a heat proof bowl and set over a pan of simmering water, making sure not to let the bowl touch the water
Stir chocolate until melted and smooth
Remove from heat and whisk in egg yolks, olive oil, warm water and salt until well blended
In a separate bowl, beat egg whites and cream of tartar with electric mixer until frothy
Add sugar and continue to beat until soft peaks form
Fold 1/3 of the egg whites into the chocolate mixture. Combine gently until no whites streaks are visible, then repeat with the remainder of the egg whites
Divide mousse into ramekins or glasses and refrigerate for at least 4 hours, then garnish with chocolate shavings before serving
Winter is California citrus season and Hudson Greens & Goods currently has an abundant and delicious assortment of fruit: tangerine, pomelo, cara cara navel, ruby grapefruit, yuzu, pink variegated lemon and makrut lime to name a few.
The health benefits of citrus are extensive — they provide a good source of fiber, contain flavonoids which promote heart health, have a low glycemic index, deliver a healthy dose of vitamin c, pack a punch of potassium, are hydrating, and a weight loss staple. Besides being delicious, adding citrus to your diet is easy and good for you so start the new year off right and healthfully. New varieties arriving weekly.
It’s beginning to look a lot like the holidays around The Fatted Calf! The kitchen is in full swing preparing all of your favorite seasonal delights from creamy boudin blanc with chestnuts to decadent foie gras terrines with Madeira. Gift baskets are being filled with holiday treats: locally made jams and syrups, freshly pressed new olive oil, heirloom beans and grains, foraged wild mushroom goodies and more. Their sales staff is ready to help you choose a succulent roast for your holiday table, prepare a party perfect charcuterie platter for your celebration or find just the right gift for all of the curious cooks and meat aficionados on your list. Pop in to the The Fatted Calf today and let the holidays begin.
CLICK HERE for the full menu.
The very first batch of extra virgin olive oil of the season, Olio Nuovo translates directly to “new oil.” Prized for its grassy flavors and spicy finish, it is full of very fine olive oil particles that are suspended in the oil giving it more intense flavors. Meant to be used immediately in order to capture these flavors before they dissipate, Olio Nuovo offers us a true celebration of the moment. Use it liberally & on everything but our favorite is Fettunta – garlic bread. Catch it if you can!
Certified Extra Virgin Olive Oil Varieties: Frantoio, Leccino, Maurino, & Pendolino
Picked & pressed: November 2017 Napa Valley, Carneros
Makes a perfect holiday gift!
Here are a few options to make your Thanksgiving a little easier…
Holiday Offerings from The Fatted Calf
Heritage turkeys will be flying out the door at The Fatted Calf this month. While turkey is definitely the talk of the town, Fatted Calf also has a host of holiday offerings beyond their big birds. Turkey brine kits make easy work of seasoning. Rich, golden turkey broth is essential for making gravy or braising turkey legs. Foie Gras makes for a decadent start to your Thanksgiving meal. Sage and onion sausage is an excellent addition to stuffing. Bourbon and honey glazed ham is ready to heat, slice and serve. Pork roasts, stuffed quail and duck are delicious and simple turkey alternatives for a smaller gathering. From platters of pâté and salami for your guests to nosh on to tubs of leaf lard for perfectly flaky piecrust, Fatted Calf has your Thanksgiving menu needs covered!
CLICK HERE to view the full Fatted Calf Thanksgiving menu.
Chef Todd Humphries’ Kitchen Door Thanksgiving Fixin’s To-Go
Let Kitchen Door make your Thanksgiving a little easier with their Thanksgiving Fixin’s to go. Everything but the bird this year.
PRE-ORDER ONLY BY 5 p.m. MONDAY NOVEMBER 20
Contact email@example.com or firstname.lastname@example.org 707-226-1560
PICK UP: Wednesday November 22
Build your own Thanksgiving
Chef Todd’s Famous Mushroom Soup…………. $20 qt
Sourdough Stuffing…………….. $8 qt
Peppercorn Gravy…………….. $6 pt
Fresh Cranberry Sauce………………$6 pt
Mashed Potatoes……………. $7 qt
Roasted Root Vegetables……………… $6 qt
Individual Pumpkin Cheesecakes…………………. $8 ea
Thanksgiving Roasts from Five Dot Ranch
Have you ever eaten beef on Thanksgiving? If not, maybe 2017 is the year to try something new! Five Dot Ranch isn’t trying to steal the spotlight from the traditional turkey, just politely suggesting you share the spotlight. Place your orders now for Thanksgiving and Christmas roasts. There are many different aging options depending on your taste preferences, so place your order right away to allow ample time for aging. Fresh orders should be placed early as well to ensure you won’t miss out.
Call the Butcher Shop at 707-224-5550 to place your order.
Oysters for Thanksgiving
It’s time to give thanks for family, good health, and oysters! Hog Island Oysters are the perfect addition to your Thanksgiving menu. Order unshucked oysters to-go from the Hog Island Oyster Bar and serve them raw or grilled, or tucked into a classic oyster stuffing. Anyway you shuck it, your Thanksgiving table is bound to be delicious! To pre-order call 707-251-8113 by 3 pm Tuesday 11/21 to pick up Wednesday 11/22 by 3pm.
Whole Spice will be offering a 20% discount the last three days of October so you can stock up on all your favorite spices and herbs! In the meantime, try this delicious cauliflower frittata recipe, which can be served for breakfast, lunch or dinner! The spice used is the so-called “French curry,” Vadouvan, believed to have come out of a French settlement in India.
Cauliflower Frittata with Caramelized Shallots & Vadouvan
1/2 cauliflower (cut into florets)
2 large shallots (chopped)
1 stick clarified Ghee butter
6 lightly beaten eggs (room temperature)
3 tsp Vadouvan powder 1/2 tsp Black Indian salt or fine ground sea salt
1/2 tsp black ground pepper
Ghee: In a heavy-bottomed vessel, melt the butter over medium heat. There will be lot of bubbling and gurgling. Don’t panic. Reduce the flame to low; in a few minutes this action will subside. Next, the butter will begin to develop foamon top. Simmer over low heat, uncovered and undisturbed, for 30 to 45 minutes, until the milk solids on the bottom of the vessel turn from white to beige-brown, and the butter on top becomes transparent, like clear water. This is the signal to turn off the heat. Please take caution not to burn the bottom part. That would lead to a scalded-milk smell, and the solids would stick to the pan. All the effort would be a waste, and you’d have to throw everything away. So never use high heat to make ghee. After turning off the heat, let the ghee stand uncovered for 10 minutes. With a spoon, remove any crust that rises to the surface. Strain with a coffee filter, discarding the milk solids at the bottom of the vessel.
Fritatta: Transfer the strained ghee, which should now be a light-brown color, into a pan. Add chopped shallots and saute over very low heat for about 20-25 minutes until shallots are caramelized. This is a very delicate process — please make sure not to burn the shallots or the butter. Once the shallots are caramelized, add the Vadouvan, salt and black pepper. Saute for few minutes, then add cauliflower florets. Mix them in and make sure the cauliflower is coated with shallots and spices. Cover your pan and cook for about 30 minutes, stirring frequently to prevent burning. Do not add water. Once the cauliflower is soft, pour in the eggs and cook without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes. Serve over toasted French baguette (you can spread butter on the sliced baguette for extra flavor) and serve with fresh cherry tomatoes on the side.
Make this delicious Whole Spice Hummus recipe for your next summer BBQ. It’s sure to be a hit!
1 cup dry garbanzo beans
2 1/2 cups water
6 Tbs. tahini paste
6 Tbs. fresh lemon juice
3/4 tsp. sea salt
1 garlic clove, minced
1/4 tsp. cumin powder
Olive Oil (for drizzling)
In a pressure cooker combine water and garbanzo beans.
Bring to boil and reduce heat to low.
Simmer for 3 hours: Beans should be very soft and slightly caramelized at the end of the cooking and also you should have some remaining liquid to be used later (see Cook’s Note below).
When done, let cool until beans are warm before blending.
Transfer the beans (and the remaining liquid), lemon juice, salt, cumin and garlic to a food processor and blend until smooth.
Add Tahini paste and blend until flavored and thickened. (Hummus has a tendency to thicken up as it cools and water can be added later if desired.)
Cook’s note: The remaining water at the end of the cooking should be reduced to about 1/3 inch below top of the beans. If more water remains, then cook uncovered until water reduces.
Welcome Oxbow Public Market’s newest addition: Live Fire Pizza, offering inventive California style wood-fired pizza, along with a selection of Italian sandwiches and salads that celebrate the flavors of the Napa Valley.
Restaurant industry veterans Michael Levine, Scott Rodrick and Ervan Lim enlisted Liza Shaw, former executive chef of San Francisco’s A16 and consultant to Redd Wood in Yountville, in Live Fire’s menu development and chef team training.
Live Fire Pizza offers dine-in and to-go service, incorporating the energy of the market with a creative indoor and outdoor seating area enjoying scenic vistas facing the Alta Heights hills that frame the eastern border of the City of Napa
Lunch and dinner daily, full breakfast on weekends.
Hudson Greens & Goods is now offering delicious noshes from Wise Sons Jewish Delicatessen in San Francisco. Available in limited quantities beginning on Wednesday afternoons, they will offer bagels, assorted babka, rugelach, and schmears. Wise Sons is dedicated to building community through traditional Jewish comfort food. Founded in San Francisco’s Mission District, they pair classic Jewish recipes with the best Californian ingredients to make delicious deli fare that would make your bubbie proud. Now, there is no need to travel to San Francisco for awesome deli goods!
Cinco (five) is the key word for celebrating Cinco de Mayo at C CASA. Start with their “Nachos Not!” — as in, not your typical nachos — at a special price of $5 for the small order. C CASA house-made tortilla chips are topped with black beans, white beans, or half and half, pico de gallo, goat cheese and chipotle aioli for a meal in itself.
Also featured at the special price of $5 per glass, Pavo Real, a white wine blend from Baja, Mexico. Sauvignon Blanc, Chenin Blanc and Chardonnay are masterfully blended by Master Sommelier Ian Cauble for enjoying with lighter Mexican foods. For those who love beer with their nachos, a bottle of Corona will be available for the Cinco de Mayo price of $3.50 (there is a 5 in that one too.)
Happy Cinco de Mayo!
Whole Spice has all the spices you need to change up your cuisine for the spring season! Whether you like sweet, spicy, herbaceous, citrus flavor or a combination of all the above, Whole Spice has all the spices for your life!
Try this Whole Spice recipe for Moroccan Spiced Carrot Salad, a delicious warm side dish spiced with Harissa and Toasted Cumin! Enjoy!
Moroccan Spiced Carrot Salad
5 medium-sized carrots, peeled
2 cloves of garlic, minced
1 Tbs. Whole Spice Harissa Coarse
1/4 tsp. Whole Spice Cumin Powder Toasted
1/8 tsp. salt
1/8 tsp. pepper
2 Tbs. olive oil
Juice of 1/2 lemon
1 tsp. water
1 tsp. chopped parsley
Place water in a 3-quart saucepan and bring to a boil. Add carrots and simmer until they are tender when pierced with a fork, about 30 minutes. Cool. Cut carrots into bite-size pieces and place in a serving bowl. In a small bowl, combine garlic, harissa, toasted cumin, salt, pepper, lemon juice and water. Heat up a nonstick pan and add olive oil. Add the seasoning mixture to the pan, then gently fold the cooked carrots into the mixture. Simmer on medium heat, stirring until the carrots are coated with spice. Place in a salad bowl and add parsley.
Hog Island Oyster Co. welcomes the Olympia oyster, the oyster lover’s oyster. Olympias (Ostrea lurida) are the native oyster of the west coast. Once found in wild abundance from Baja to AK, archeologists have documented the love of these oysters dating back over 3,000 years. Highly sensitive and slow growing, today, Olympias are commercially cultivated by just a few painstakingly dedicated farmers (read more about one of these farmers here). Although small in size, these cherished gems pack a powerful flavor punch. Characterized by a rich, earthy sweetness followed by a bright coppery finish ‘Olys’ are indeed the oyster lover’s oyster. This month Hog Island features Olympia oysters from the beautiful Pacific Northwest’s Totten and Little Skookum Inlets in Washington state.
“I’m not a beer drinker” is a common phrase heard at the bar in the Fieldwork taproom. It can be heard uttered by those new to the beer world as well as folks who have tried a few beers in their lifetime and have yet to find something to tickle their palate.
As the bartenders help direct those people to something that would suite their tastes, a common direction is towards Fieldwork’s series of “whimsical” beers, or beers that are meant to imitate other drinks or desserts. For head brewer/owner Alex Tweet, and his team, pushing boundaries and changing people’s perception of what beers can be, are all in a day’s work. They are constantly producing innovative beers in new styles and and imaginative flavor combinations.
Currently featured at the taproom is the Churro Cream Ale, a light-bodied classic American style that is turned on its head with a toasty grain bill, cinnamon, and slowly baked cane sugar, that with each sip represent a drink that could easily be confused with a slice of golden dough fresh from the fryer. Alex recommends pairing this beer with C CASA‘s currently featured truffle and goat cheese enchilada. The sweetness of the beer is able to cut through any heat present in the enchilada, while the warm spice notes will create a lovely compliment to the flavors of traditional Mexican spices.
Looking for something delicious and easy to bring to that holiday party or dinner, or perhaps you are in need of a last-minute gift? Look no further, because the Oxbow Cheese & Wine Merchant has got you covered. Have the folks at the cheese counter whip you up an amazing cheese and charcuterie platter for your holiday party hors d’oeuvres. Call 707-257-5000 to place an order with a staff member, or stop by the shop in person and pick out what exactly you would like with one of the knowledgeable and helpful cheesemongers. It’s a perfect way to impress guests, family and friends, without adding to the stress and hecticness of a busy holiday season. Just make sure you place your order with staff at least 24 hours in advance!
If you are still searching for a nice gift for a loved one, pop in the Oxbow Cheese & Wine Merchant and grab a bottle of bubbles or a load up a gift card for whatever amount you like. This is one simple and easy way to complete your holiday shopping list. Stop by the wine retail shop and have a staff member help you pick out some quality wines, sign up for the monthly wine club or just grab a gift card and let them decide for themselves! Whatever your holiday needs may be, don’t forget the Oxbow Cheese & Wine Merchant can help you out during this busy season.
Looking for great gift or stocking stuffer ideas? Let Five Dot Ranch help! Have you tried the Five Dot Ranch beef jerky? These nitrite-free steak strips are 100 percent Five Dot Ranch beef and come in three flavors: traditional, Cajun and cracked pepper, and come in 1 oz. and 2 oz. packages. Jerky will fit nicely in any stocking and would look great amongst other local Napa products in a gift basket. Additionally, Five Dot Ranch gift cards are excellent for the meat-lovers in your life. Gift card funds can be used for any retail items, a meal at the Cookhouse or beef cuts out of the case. This versatile gift allows your loved ones to treat themselves in more ways than one.
If you are looking for a great gift idea for a friend or family member who is a wine enthusiast, or that just enjoys some good bubbly, your search is over! The Oxbow Cheese & Wine Merchant has your perfect gift for this holiday season.
Give your loved ones the gift of a bubbles,with the Sparkling Wine Club offered at the Cheese & Wine Merchant. You can purchase a single month (just the two bottles featured for that month) or sign up for a six month subscription, all the way up to a year if you are feeling extra generous this holiday season. The Wine Club selections are hand picked every month by the dedicated and knowledgeable folks at the Ferry Plaza Wine Merchant, the Oxbow’s sister store in the Ferry Building in San Francisco, and are guaranteed to be a slam dunk for any special occasion or Holiday festivities. If interested please ask any staff member at the Cheese & Wine Merchant. You may also email Jayne Droese, the wine club manager, for more info and details about the club.
They’re back… The Oxbow Cheese & Wine Merchant has started receiving some of the seasons first batches of Rush Creek and Winnimere! These are the wonderful domestic versions of the classic and famous Vacherin Mont d’Or, from the Jura Mountains that border France and Switzerland. Rush Creek is from Uplands Creamery in Wisconsin. Winnimere is from Jasper Hill Farms in Vermont. Both are amazing cheeses filled with deep unctuous flavors, notes of bacon and beef, and an earthy pungent aroma. They are washed on a regular basis in a salt water brine, developing that funky reddish rind. They are then wrapped in a layer of Spruce Cambium, the thin layer of bark found between the harder more course outer bark and the inner heart of the tree. These cheeses are a must have for any Holiday parties with cheese lovers. You may also just enjoy with a couple friends, a baguette and a bottle of bubbles! Cheers and Happy Holidays everyone!
The Oxbow Cheese & Wine Merchant is delighted to offer all you fungi lovers out there the opportunity to order fresh truffles throughout this holiday season! Currently the extremely rare and sought after white Alba truffles (Tuber magnatum) are available, as well as the fall Burgundy truffles (Tuber Uncinatum). They will be sold by the ounce and are a pre-order item.
You can just drop by the Cheese & WIne Merchant and place your order with a staff member, or contact Justin at 707.257.5200. Your order will need to be placed by Tuesday, or no later than noon on Wednesday, to have it ready for pick up by the following Thursday. This way of pre-ordering will ensure you receive your truffles in the freshest and highest quality possible. Prices will vary, so inquire when ordering or anytime before.
Also, around mid-December, depending when they come into season, the Cheese & Wine Merchant will also have available the black winter Perigord truffles.Let the the Truffle parties begin!
Also, for the first time this year Beecher’s handmade cheese, located at Pike Place Market in Seattle, WA, has released its seasonal Flagsheep cheddar! This is a wonderfully delicious sheep’s milk version of their Flagship Reserve, a handmade cow’s milk clothbound cheddar made in the fashion of traditional English style cheddars.
You do NOT want to miss out on grabbing yourself a chunk of this amazing limited release cheddar.
Please stop by the Cheese & WIne Merchant and ask any cheesemonger behind the counter to help you to a taste of this rare gem. Once you try it we guarantee you won’t walk away empty-handed!
“I love this time of year because I love to celebrate giving and receiving and I hope my favorite things will be some of yours, too!” Oprah One item on her 2016 “Favorite Things” list: The Model Bakery’s English muffins. She calls them “scrumptious all over” and suggests pairing them with preserves from Clif Family. The English muffins & preserve set is available on Amazon, but of course, you can get your English muffins at Oxbow Public Market. “I don’t have to tell you all how much I love bread. These English muffins are my current carb of choice: crunchy on the outside, fluffy on the inside, and scrumptious all over—especially when slathered with the amazing Clif Family preserves that are included. Full disclosure: I took a few bags home from the shoot!” – Oprah
As the weather changes and the evenings get colder, there’s nothing better than a bowl of soup to warm you up! Try this Whole Spice recipe for Ethiopean red lentil stew spiced with Ethiopian Berbere spice mix. Stop into the spice shop and get all the spices you need for your next soup, stew, or chili recipe! Whole Spice always offers locals a 10% discount on all purchases over $20, and they also offer a 20% discount the last three days of the month!
Ethiopian Red Lentil Stew with Berbere
1/3 cup vegetable oil
1 medium size onion, chopped
1 tbsp fresh ginger, finely chopped
4 large garlic cloves, minced
2 tbsp Ethiopian berbere spice blend
5 Roma tomatoes, chopped
1 1/2 cups Red lentils, dry
2 1/2 cups water
1 tsp sea salt
Cooks note: The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish.
In a deep stew-pot, heat up the oil. Add chopped onion and saute on a medium high heat for 10 minutes. Add chopped ginger and garlic and saute for about five minutes on medium heat. Add Ethiopian berbere spice mix and saute until fragrant. Add chopped tomatoes and saute on high heat for 12 minutes. Add dry lentils and saute for a few minutes than add water and salt. Reduce the heat and simmer on low for 20 minutes gently stirring to prevent burning. The stew should be thick; if you have extra liquid please uncover and cook for 10 minutes in order to reduce the water. Tastes great served over rice and eaten with flatbread as a substitute for the traditional injera bread.
Let Todd Humphries cook Thanksgiving dinner for you. Pre-order by 5 pm on Friday, November 18 for pick-up on Wednesday, November 23.
Thanksgiving Dinner for Four
$140 including tax
½ Turkey Breast and Leg (brined and ready to cook with instructions)
Peppercorn Gravy (pt)
Sourdough Stuffing (qt)
Fresh Cranberry Sauce (pt)
Mashed Potatoes (qt)
Roasted Root Vegetables (qt)
Todd’s Famous Mushroom Soup (qt)
Individual Pumpkin Cheesecakes (four)
Build your own Thanksgiving
Chef Todd’s Famous Mushroom Soup…………. $20 qt
Sourdough Stuffing…………….. $8 qt
Peppercorn Gravy…………….. $6 pt
Fresh Cranberry Sauce………………$6 pt
Mashed Potatoes……………. $7 qt
Roasted Root Vegetables……………… $6 q
Individual Pumpkin Cheesecakes…………………. $8 ea
Call or email Tim at 707-226-1560.
Zhug is a spicy blend used to on meats, fish, soups and salads. Use Whole Spice’s recipe to make fresh Zhug paste to garnish hummus or seared tuna. Also, Whole Spice will be offering 20 percent off at the end of the month so stock up on all your favorite fall spices during Oct 29-31.
Fresh Zhug Paste
5 fresh serrano chili pods
5 garlic cloves
1 bundle fresh cilantro (finely chopped)
2 Tbsp Zhug blend
1 tsp salt
Place all ingredients in a food processor and grind it finely. Place paste in a glass jar and store for up to one month in the refrigerator.
Use this spicy paste sparingly as a garnish for Hummus or other dips, added to soups or as a spread for meat or fish.
At Five Dot, breakfast is one of the favorite meals of the day. There are lots of options like the doughnut bites with lavender sugar, the three egg omelet with asparagus, bacon, red onion, and cheddar cheese, and the breakfast wrap with beef sausage, eggs, caramelized onions, potatoes and cheddar cheese. Its hard to go wrong with the many menu items, but if Five Dot were to make a suggestion, they would recommend the Chilaquiles. Five Dot’s spin on the traditional Mexican dish will make you want to come back for more. The housemade tortilla chips are crisp, the egg is cooked perfectly, and the skirt steak that can go on top brings the whole dish together! Try it for yourself!
During October, Oxbow Cheese & Wine Merchant is featuring a brand new cheese, Bishop’s Peak, from the Central Coast Creamery in Paso Robles. Owner, operator and cheesemaker Reggie Jones began his career in cheese doing product development and quality control, and dreamed of one day creating his own small-batch artisan cheeses. Jones and his wife now specialize in making aged cow, goat and sheep’s milk cheeses, produced from local, hormone-free milk. Jones believes in the rich potential of high quality milk, and has a mission to introduce the American palate to flavors found in the best cheeses of Europe. Named for a popular Central Coast landmark, Bishop’s Peak is Jones’ take on the famed traditional cheeses of the European Alps. It is made strictly from the milk of cows at the Cuyama Dairy, which has been in business for over 60 years and is the last dairy in Santa Barbara County. The cow’s grass and high carrot diet gives the cheese a distinct yellow paste, and flavors that range from sweet to earthy. Its sweet, caramel flavors and creamy mouthfeel make this cheese an instant crowd pleaser. Try melted on a hot sandwich or grilled cheese, or just out on a cheese board for hors d’oeuvres. Stop by the cheese counter and ask a staff member for a taste! While you’re there don’t forget to look at some of Central Coast Creamery’s other great cheeses like Holey Cow and Seascape.
Whole Spice has all the herbs and spices you need to start making delicious soups and warming rice dishes this fall! One of the best spices you can start using is turmeric! Try this Whole Spice recipe for simple yellow rice to incorporate the amazing health benefits of turmeric into your diet! Whole Spice sells organic turmeric powder in bulk and in jars. Feel free to bring in your own container and they’ll fill it up directly! Also, Whole Spice will be offering a 20% discount to locals and OxNotes readers the last three days of the month, September 28-30! Happy Cooking!
Simple Yellow Rice
1 Cup Basmati Rice
2 Tbs. Olive Oil
1/4 tsp. turmeric powder
1/3 tsp. sea salt
Pinch black ground pepper
1 1/2 Cups water
In a medium saucepan, heat the olive oil, then add turmeric powder and saute for 20 seconds over low heat until fragrant. Add rice, salt and pepper and mix gently until rice has changed color to yellow (a few seconds). Add the water and bring to a boil. Cover and reduce heat to a low simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit covered without stirring for 10 minutes. Fluff with a fork and serve. The following may be added: corn, peas, raisins,or chopped roasted almonds. Enjoy!!
Enjoy this Whole Spice Blackened Salmon Recipe for a quick, delicious dinner!
The principles are simple: A spicy buttering, a well-heated pan, a mouthwatering fillet.
2 salmon fillets
1 tsp. Whole Spice blackened seasoning (1/2 tsp. per fillet)
2 Tbs. unsalted butter, at room temperature, plus 1 tsp. for rubbing the fish
Rub the salmon fillets with the soft butter, 1/2 tsp. a piece. Sprinkle the fillets with Whole Spice blackened seasoning. Heat* a nonstick pan, add butter and immediately add fillets, skin side up. Cook until spice is darkened, about 2-3 minutes. Flip fillets and cook for 2 minutes, until the skin is crisp. Remove the fish from the pan and let it rest for a minute to continue cooking inside. Serve with fresh green salad and rice
*Get the pan as hot as you can without causing the butter to smoke. The essence of this dish is to cook it quickly.
Whole Spice will be offering a 20% discount September 28-30!
Hog Island is pleased to announce the promotion of Jose Romo as its new kitchen manager in Napa. Come say hello and sample the new dishes he’s creating for Hog Island’s ever changing seasonal menu – like pan-roasted halibut with red quinoa, sweet peppers, and grilled peach salsa or heirloom tomato salad with burrata, jalapeño pesto and sea salt.
Jose has built a solid and ‘sweet’ career with Hog Island. His journey began at Hog Island Oyster Farm where he worked on the farm crew and in retail. His love of customer service would bring him to Napa where Jose has spent 7 years as one of the top oyster shuckers. Hog Island Oyster Co. is proud to cultivate and support a thriving community of employees who work hard every day to bring you an exceptional oyster experience.
Congratulations Jose Romo – keep on shucking!
Have you ever tried the mac n’ cheese at Five Dot Ranch? If you have, did you know that the creamy, gooey cheese sauce has a cauliflower base? Five Dot’s Mac n’ Cheese is a favorite amongst its patrons and most are not aware that by indulging in this cheesy treat they are getting some of their veggies in for the day! Other ingredients include curry and horseradish. This recipe is surely unique and pairs well with the “You Pick It, We Grill It” or with any of the other lunch or dinner menu items. Head to the Five Dot Cookhouse to try it out!
It’s that time of year again, when parents all over the land shout with glee…BACK TO SCHOOL! Now that the kiddies are heading back for more brain stimulation, don’t send them off with sandwiches made with store-bought bread…because that’s a FAIL! Show them how much you love them by making their lunch with fresh artisan breads from The Model Bakery. Choose sourdough, harvest wheat, rye and even their new English muffin loaf…sure to make lunch an even more favorite part of their day! Mention the Oxbow newsletter and receive 10% off on all loaves through the month of August.