Sunday, April 30, 2017

Pasta, Wine and a Contest

You know the saying, “When it rains, it pours?” Well, that’s the way it is around here when it comes to sampling. I went a few weeks without receiving anything, then it all starting “pouring” in. I’m going to try to get to everything ASAP. In the meantime, it’s always good to start with pasta…

 Delicious & Healthy Gluten-Free Pasta…
Explore Cuisine sent me two boxes of their gluten-free, vegan pasta, Black Bean Spaghetti and Chickpea Fusilli. I’ve never had anything like that before and was anxious to try them.  Of course, it’s always important to get an opinion where it counts, so I invited some friends to dinner – one of whom is gluten-free.

The consensus was all positive for these pastas. I served the Black Bean Spaghetti with a marinara sauce. This pasta has a whopping 25 grams of protein so it’s also a nutritional powerhouse. I thought it was a little sticky, but I was the only one. It was suggested that maybe the marinara was too heavy and a simple olive and garlic would be better.

As for the Chickpea Fusilli, it was wonderful and none of us felt you could taste the difference between this and wheat pasta. I presented it with my a la vodka sauce and there were few leftovers.

If you can’t find these in your local store, you can purchase them on Amazon.

Wine Time…
Pasta deserves wine and Locations Wine sent me two more bottles to try. These wines are created by Winemaker Dave Phinney based on the location of the vineyards.

These were my first whites by Locations and they were completely different. The Corsica was my favorite easy drinking wine, light and deliciously filled with light citrus and a hint of honeysuckle.

The California White was dryer and oaked, filled with vanilla and butter. It was a good white for wine drinkers who prefer red, for a meat (or black bean pasta marinara) meal.

Keystone Contest...
I wrote about Keystone canned beef and chicken a few months ago. I was surprised how authentic and natural these canned meats were. Now, it’s time to find out what you can do with them.

Keystone is running a recipe contest for their beef. You have a chance to win free beef for a year by coming up with a winning recipe in one of three categories: 5 Ingredients or Less, Family Tradition, or Lighter Meals.


Details for the Keystone Beef Contest are on their website. You have until May 31st to enter. I’m working on my entry. 

Tuesday, February 28, 2017

Some Unusual Finds You’ll Want to Buy

Canned meat? Yes, when it’s Keystone…
When Keystone Meats wanted to send me canned meat, my mind immediately went to SPAM and those mushy cans of chicken. The actual product could not be further than that image.

I received both the beef and the chicken and they are 100% authentic. I decided to keep the experimentation simple by making nachos. 

I invited some friends over and simply heated up the Keystone Meats, and put out some fixings so everyone could make their own. The results were unanimous – everyone loved the products, saying that they tasted more like someone had spent hours cooking them than they had come with a can.


The Cäk has balls…
It’s really hard to keep a straight face when reading about this product. With slogans such as “Cäk, the other guys have no balls” and “My Cäk lasts longer than yours,” it can be hard to take this product seriously, but it is worth sifting through the jokes and getting a Cäk (pun intended).


By this time I’m sure you are wondering what I am talking about. A Cäk is a 30 oz. stainless steel tumbler for water and other cold drinks. What makes this water bottle different is, in addition to vacuum-sealed insulation that keeps it from sweating, it comes with two blue balls.

The pair of balls are frozen to keep your drink cold, but not watered down. They can be used over and over and, yes, it the balls really work. Don’t worry if you need more balls, you can always buy them on their website.



Cast iron pots love The Ringer…
The difficulty in cleaning cast iron pots has been enough to keep me away from them. The Ringer has changed my mind. This 6”x8” piece of stainless steel does a lot for something that doesn’t look like much. It can remove the grit from your pan without heavy scrubbing or use of detergent. I had a friend try it out on her cast iron pots and pans and she loved it. She simply used it in warm water and the pots came clean.

The Ringer is dishwasher safe and also can be used on other cookware, such as cookie pans, griddles, and woks. You can purchase it right here at Amazon..


Enjoy your caffeination with Tia Maria…
It’s been a long time since I’ve had Tia Maria Coffee Liqueuer so I was excited when the company asked if they could send a sample. For those of you who haven’t had it, it’s like Kahlua on steroids.

While Kahlua is a creamy coffee drink, Tia Maria is the straight stuff. It’s pure, delicious coffee flavor that makes a great cordial, cocktail (see below), or addition to your coffee cup. Be warned that this is definitely a liqueur for the true coffee lover, and I am proud to be one.

 Jalisco Café
3/4 oz. Tia Maria® Dark Liqueur
1 1/2 oz. Anejo tequila
1/2 oz. Croft Reserve Tawny Porto
1 oz. Espresso
Coffee beans for garnish

Add all ingredients into mixing glass.
Shake for 15 seconds.
Strain into chilled martini glass.
Garnish with coffee beans.

 Coco Maria
1 oz. Tia Maria® Dark Liqueur
1 oz. Coconut rum
4 oz. Hot chocolate (very hot)
Whipped cream and cinnamon for garnish

Combine all ingredients in coffee mug and stir.
Top with whipped cream and sprinkle cinnamon.


Havana Club Añejo, a different type of rum…
The sweeter and spicier rums, such as Sailor Jerry’s, have become very popular. The rum companies have also been trying to go after some of the whiskey drinkers with more aged rums.

Havana Club Añejo Clásico is definitely in that category. Its notes are closer to whiskey, cognac, and barreled tequila, than what you would normally expect from rum.

Havana Club Añejo Clásico is kept in oak casks for as long as three years before it’s blended, then returns to casks for a minimum of three months. All of this aging gives you distinct smoke and vanilla flavors, with just a hint of sweetness, less than añejo tequila, but more than Scotch whiskey.


Tuesday, January 31, 2017

Valentine’s Day Food and Drink Stock Up

With Valentine’s Day just around the corner, here are some of my latest finds for you to stock up on.

Lynfred Winery…
My friends at Lynfred Winery, which happens to have a very romantic B&B near Chicago, sent over two of their prized wines for me to try and they were both a hit with me.  The Lynfred Reserve Chardonnay has the butter and vanilla of oak, but goes down extremely smooth. 

An entirely different wine is the Lynfred Nero d’Avola. This Italian grape is a bit fruity, with a strong white pepper and just a bit of dryness on the finish.

More Locations…
Last time I received Locations Wine, the brainchild of winemaker David Phinney, it was Argentina, France, and Spain. This time, the red were from the United States, California, Oregon, and Washington – the three most recognized red wine regions in the country.

Tasting these Locations Wines was a lot of fun for me as a way to introduce my friends to the subtle differences in wines based on climate or, as Phinney puts it, location.  He picked what he felt would be the best reds from each spot and all spent 10 months in oak (the Washington is a combination of American and French and the rest were all in French). 

The Oregon is 100% Pinot Noir. It is the lightest in taste and color. On its own, it’s a good wine, but it didn’t stand up against the two tough competitors.

The California is a blend that sounds unique (Barbera, Grenache, Petite Syrah, Syrah, and Tempranillo), but it works very well. It’s filled with deep dark fruit and gives testament to some wonderful grapes from Mendocino, Napa, Sonoma, and the Sierra Foothills.

The Washington wins the prize of impressing the most from those who don’t taste a lot from this region. The blend of Syrah, Merlot, and Petit Syrah is lighter than it would have been from California, with a hint of white pepper and subtle blackberry.

It’s Partea Time…
This is definitely one of the most unusual things I’ve been able to try in a while. Partea is a booze infuser with less than a gram of sugar and a lot of flavor. You fill the mason jar with a “tea bag” with the liquor of your choice and let it infuse for a day or two, before putting your cocktail together, or simply serving it over ice.

I did the Wild Berry with vodka and the Jalapeno with tequila. I can’t say the Wild Berry was very flavorful, but I really liked the Jalapeno. It made an excellent margarita.

More Tequila…
It was 25 years ago (1972) that the Rolling Stones had their legendary Tequila Sunrise Tour.  Jose Cuervo is commemorating this event with a special limited edition Rolling Stones bottle.

Additional limited edition bottles have also been released by Cuervo as the tequila celebrates its 222nd birthday. Other bottles pay homage to: The King of Spain, who in 1795 granted Jose Antonio de Cuervo.a royal concession – the first -- to produce tequila commercially; Aqua del Diablo (Devil’s Water) that first crossed the U.S. border in 1873; and A Special Lady, Ana Gonzalez-Rubio y de la Torre, who was the ground-breaking woman who led the Jose Cuervo company after the Mexican Revolution.

Rolling Stone Tequila Sunrise
1 part Jose Cuervo Especial® Silver
2 parts orange juice
1 tsp grenadine

Put Jose Cuervo Especial® Silver and orange juice in a shaker filled with ice.
Pour into a Collins glass.
Slowly add grenadine in glass.
Garnish with an orange wedge and cherry.

BFree Gluten Free Breads…
Even though I do not follow a gluten free diet, I occasionally receive gluten free products to try out. This month I’d like to give a huge shout out to BFree. They make an assortment of breads, rolls, and bagels that are all gluten free. I was amazed how soft and tasty these were. I never would have guessed the white roll, at only 120 calories.

I had a friend with Celiac try out the products and she said they were wonderful, “I haven’t eaten that much bread in a long time and it was all delicious! The bread was probably the best I’ve had gluten free.”

Since I had some to spare, I even crumbled some up and put it under the broiler and made BFree bread cubes for my Italian Meatballs. No one noticed the difference.