Cooking with the Best Spanish Ingredients

iberico ham from spain

Le Gourmet Central

Today I’m highlighting some of the amazing products available from Le Gourmet Central. They’re an online store that sells world-class gourmet foods and specialty gifts. As a chef, I want to use the best products available, so I’m featuring a couple of the products they have available. They have ingredients from many cuisines, including the three Spanish ingredients I’m highlighting here.

Cinco Jotas Jamon

You can’t have a Spanish charcuterie plate without Jamon. Well, this is some of the best out there. The acorn-fed, 100% Ibérico ham from Cinco Jotas is some of the best I’ve ever had. While I do like to add cured ham to many of my dishes, with a product like this, I prefer to simply eat it by itself with some crostini and a little membrillo quince paste.

Sweet Spanish Paprika

By far, the spice that I use most is Pimentón. This Spanish paprika from El Angel is exclusively produced in the region of Extremadura, Spain, and made from the milling of different varieties of red peppers. While fantastic in traditional Spanish cuisine, I find that it can be incorporated in to almost any dish, especially when you’re looking to add a bit of that wood-fired flavor.

Piquillo Peppers

One of the ingredients I use in my romesco sauce are the Lodosa whole confitted Piquillo peppers by Rosara. The peppers are grilled under wood, peeled one by one by hand before being preserved in whole cane sugar and red wine. They have a sweet but intense peppery flavour and are ideal in snacks, tapas or in recipes where you would use roasted red peppers. If you’re not familiar with Piquillo peppers, you can find more info on the Le Gourmet Central website.

Pecan & Piquillo Pepper Romesco Sauce

This is not a classic romesco sauce, but my spin on one. It can be argued that there’s no such thing as “authentic” or “traditional” anymore. I like to serve this version Mahon and Grits Croquettes. Let me know if you’re interested in that recipe. If you’d like to learn more about romesco sauce, I talked to Daniel Gritzer of Serious Eats about it on the Chefs Without Restaurants podcast.

Pecan & Piquillo Pepper Romesco Sauce

Pecans, chopped ½ cup

Garlic, chopped 2 cloves

Olive Oil ½ cup

Piquillo Peppers (jarred, drained) 1 cup

Crushed Tomatoes (canned) ½ cup

Sorghum 2 teaspoons

Sherry Vinegar 1 tablespoon

Pimentón 2 teaspoons

Ancho Chile Powder ½ teaspoon

Directions

Heat oil on medium in a medium sized pan. Add pecans and cook for 2 minutes. Add garlic and pimentón and cook for an additional minute. Remove from heat and cool for 5 minutes.

Add the warm mixture and the remaining ingredients to a food processor.  Blend on medium speed until all ingredients are thoroughly mixed and the sauce has a slightly smooth texture.

Relevant Links and Where to Learn About Chefs Without Restaurants

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Culinary Education, Microgreens, Food Aversions and Unsung Heroes – with Personal Chef Steven Lash

About Steven Lash

This week my podcast guest is chef Stephen Lash. He’s the owner of Blue Duck personal chef service in Georgia. Steven’s food combines fine dining with local influences, inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures. He’s a veteran of the restaurant world, having worked in some of the top kitchens in Atlanta for over 15 years. Following the birth of his first daughter, he got out of the restaurant business in order to better support his young family. After a successful 20 year career in information technology, Stephen has returned to his first true passion – feeding people amazing food.

On This Week’s Podcast

This week I have a short episode with chef Steven Lash. If you haven’t heard our full episode yet, you can go back and listen to Episode 107. I really enjoyed that one, and we received a lot of positive feedback.

After the outro, I kept recording, and we continued our conversation, which is what you will hear in this episode. We talk about culinary school and education, microgreens, and the foods that Steven won’t eat. He shared advice for those looking to start a business, and we discuss who he thinks is underrated in the food world. Let us know what you think. We’d love the feedback.

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Relevant Links and Where to Learn About Steven Lash and Blue Duck

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Steven Lash

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Episode 107 of the Chefs Without Restaurants podcast

Steven’s Instagram
Blue Duck on Facebook
Blue Duck Website

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page

Join the private Facebook group

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Restaurant Marketing That Works – A Podcast with Matt Plapp

About Matt Plapp

This week, my podcast guest is Matt Plapp, CEO of America’s Best Restaurants. He’s a marketer, author, speaker, consultant, and business coach.  He’s owned his own marketing firm since 2008, and since then he’s helped hundreds of companies market with a purpose. In 2016 he changed his focus to restaurants, and today helps restaurants all over the world with their ROI Engine marketing platform. Matt also has a podcast called MP TV, and has released a number of books including the recent book titled Restaurant Marketing That Works

On This Week’s Podcast

This episode is from an Instagram live conversation that I recently had with Matt. To be honest, my intent was not to release it as a full podcast, but I was so blown away by our conversation that I just had to put it out there. Most of our conversation revolves around how to obtain customer data, and best use it in your marketing strategy. We talk about email lists and how often to send out an email. We discuss using your time and money effectively, and he gives tips on using the Upwork website when you’re ready to hire someone to help you. 

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Relevant Links and Where to Learn About Matt Plapp

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Matt Plapp

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Matt Plapp’s Instagram
Matt Plapp’s Website
Buy Matt’s Book Restaurant Marketing That Works
The MP TV Podcast
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CONNECT WITH US

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and you can find it at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

This Beef Jerky Flower Bouquet Might Be the Perfect Gift for Men

How many times have you received a boring gift? You smile and politely say “thanks”, wishing you received something better. Well, don’t be a bore when it comes to gifting. I guarantee that this is a present that (almost) anyone will love. What if I told you I’d found the most unique, and delicious, edible bouquet?

The Product

I recently received a Beef Jerky Flower Bouquet from Manly Man Co, and it was fantastic. I don’t know many men that get too excited about getting flowers, or even one of those edible fruit displays. But want about jerky?

The jerky bouquet comes pre-arranged in a sealed package that ensures freshness. The “stems” are made from a blend of beef, pork and spices, while the “petals” are made with 100% beef. For flavors, your options are original, teriyaki, hot or mixed. I went with the mixed so I could try all of them. As far as the vase goes, the bouquet comes in a pint glass.

The day it arrived at our house, we had company over. Let me tell you, it made quite an impression. I promptly took it out of the package, and set the arrangement on the counter. Everyone broke out their phones to snap a few pictures. Then, like locusts, the feeding began. It didn’t take long for our group to devour a good portion of the arrangement.

The Company

Manly Man Co seems to know who their target audience is. Besides their jerky bouquet, they also offer gifts like stemless maple candied bacon roses dipped in dark chocolate, Bloody Mary kits, and bacon scented gift wrapping paper. They even have fun kits like Beer, Bacon, and Whiskey MANcakes.

Of course, men aren’t the only ones who like these types of gifts. That’s why they recently launched Awesome Gifts Co. You can find many of the same gifts, but with the Awesome Gifts Co branding, as opposed to Manly Man Co.

Final Thoughts

I thought this was a really unique gift. I’ve loved jerky for a long time, and have never seen anything like this. The actual meat was a high-quality product. Plus, long after the jerky’s gone, you’ll still have the pint glass.

I enjoyed all the flavors, with hot being my favorite. Don’t worry, it’s not that hot (my 9-year old was fine). Currently, the Beef Jerky Bouquet is available for $59 on the Manly Man Co website. If you’d like more gift ideas, you can find some recommendations on our podcast Chefs Without Restaurants.

Pastry Chef Erin Kanagy-Loux – Drawing Inspiration from Her Japanese, Amish and Pennsylvania Dutch Heritage

About Erin Kanagy-Loux

Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She’s a first-generation Japanese American that grew up with a heavy sprinkle of Amish and Pennsylvania Dutch Heritage. Her memories, experiences, and love of flavor have shaped the unique cultural background she draws her creative inspirations from. She is most recognized for her work in celebration and wedding cakes, and has been featured in NY Magazine Weddings. Erin competed in Valrhona Chocolate’s first USA-hosted C3 Competition and received the bronze Press Prize. In addition to her technical skills, she has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center, California Culinary Academy, and the Western Culinary Institute of Portland. Past colleagues often refer to Erin as “The MacGyver of Pastry”, which has helped her in the ever-changing world of food.

On This Week’s Podcast

On the show, we discuss her upbringing, and how it shaped her culinary style. We talk about her career path, and her role as a culinary instructor, which now includes virtual instruction. Found out what her favorite ingredient is, and how to work fish sauce into a dessert.

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Relevant Links and Where to Learn About Erin Kanagy-Loux

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Erin Kanagy-Loux

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Erin’s Instagram

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CONNECT WITH US

================

SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

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