Rediscover America's Legend - Tabasco!

By: Courtney Phillips

You can find it at any dinner across the heartland of America and in almost any refrigerator or pantry, but not many people know the history of this definitive American legend. Myth surrounds its early history, with some of the early rumors proving true according to the historians and curators at the McIlhenny Company,

The Legend Begins

It was a man by the name of Edmund McIlhenny who is credited with the development of the recipe and process that created the spicy red concoction focusing on a natural fermentation of the liquid instead of an accelerated boiling process. In 1868 he grew his own commercial crop of peppers for his first official batch. In 1869 McIlhenny sent out 658 bottles of liquid heat to sell to grocers and markets in the southern gulf coast.

Selling for one dollar a piece he labeled the bottles “Tabasco,” a word of Mexican Indian origin meaning “place where the soil is humid.” In 1870 he secured a patent for the name and the rest, as they say… well you can finish that one.

Today

The brand is still in heavy production five generations later, being produced on Avery Island, Louisiana, where half of the factory’s 200 workers still live. Many are the descendants of the factory’s original workers and all working today for Paul McIlhenny, the sixth generation descendant of the inventor.

The Tradition

The recipe remains unchanged and the ‘mash’, or main pulp and spices for the recipe, is still made in much the same way as the original, although the quality of some of the ingredients has been improved over the years. The sauce is aged in white oak barrels for as long as 3 years and only at the permission of the family, who supervise the process very closely, is it allowed to be mixed with vinegar before being bottled.

Fun Facts and Secrets

One fact you may not know about Tabasco brand hot sauce is that every drop is aged in barrels which come from the Jack Daniels distillery in Lynchburg, TN. The company purchases used barrels that Jack Daniels brand whiskey has been aged in and subsequently uses them to age their hot sauce. The bottles that Tabasco goes into were not all that original at their start either. According to legend Edmund McIlhenny originally used discarded cologne bottles to package his first few batches, a fact confirmed through the company’s own historians!

This post was contributed by Courtney Phillips, who writes about the culinary school ranking. She welcomes your feedback at CourtneyPhillips80 at gmail.com

Without Coffee There Would Be No Joy!

Especially on Monday Morning, am I right? Our friends at Happy Bean Coffee take the little Arabica coffee bean most seriously to bring you the finest coffee experience!

In the dreamy hours of the morning, the coffee bean begins anew to draw energy from dark, rich, volcanic soil and sunlight filtered through the remains of the previous night. The coffee bean stirs within and, to the first sounds of birds and the morning rituals of nearby inhabitants, the rain forest awakens around it.

It is drawn forth towards the day, guided by the call of nature and its own internal rhythm. It will be a gourmet Arabica bean or it will be nothing; it will taste rich and be aromatic or existence will be meaningless. It will surpass all expectations. It will start this day as it should and as it does always.

As the morning's milky fog washes over these young coffee beans, it convenes subtle harmonies in its eddies. The high mountain rain showers it with elixirs of stimulation and vitality. Fresh breezes carry the rain forest's earthy aroma and gently
stir perfect humidity and temperature against the bean's exterior. From the rich rain forest floor percolate flavors that define the bean's origin and gourmet heritage. Organic perfection is developing within. Along with it, develop the rich ­­­­complexities and exquisite body and acidity that are its hallmark.

But perfection ripens at its own pace. In the thin air of the equatorial mountains and in the shade of a broad, leafy canopy, an endless eon of eager anticipation must pass before the bean is ready. Dreams of lattes, French roast, decaf, espresso and perhaps, flavored hints of hazelnut, chocolate, or vanilla, may fill the time, but ultimate satisfaction is yet a long way off. For now, the gourmet coffee bean is tucked in the caring hands of the plantation farmer and there it will stay, until inevitability pulls it from its cozy mountainside home.

Read the Rest of the Story....

Review: Dave's Ghost Pepper Hot Sauce

So Hot It’s Spooky! That’s the catch phrase pasted across the top of the Dave’s Gourmet Ghost Pepper Sauce. You would think that would have been enough to have me steer clear of this torturous elixir. But something drew me in, something eerie and unexplainable. Perhaps it was the lost souls whom have succumbed to the ghost pepper itself?

Initial Impression: FEAR! While I ain’t ‘fraid of no ghost, I am afraid of the ghost pepper or Bhut Jolokia as it is known is the Tezpur region of India. This big daddy of hot pepper sauces looks harmless while trapped in its bottle, but even it slightly pinkish hue reminds me that something is wrong here!

Ingredients: Ghost pepper/Naga Jolokia peppers, hot pepper extract, salt, vegetable oil, roasted garlic pulp, acetic acid.

Extract??? Dave, are you trying to say that 1 million Scoville units of tongue blistering heat is not enough? This is a truly sadistic endevour!

Appearance: This is a very smooth reddish sauce with a slight pink hue. Upon closer inspection you can see tiny red globules of chile extract forming in the neck of the bottle, it’s hard to keep that extract in suspension so you had better shake this well before you use it!

Aroma: Wow. This is a really great smelling sauce. When I first uncap the bottle and take a slow smooth smell It makes my mouth water. The Jolokia peppers have super sweet melon like aroma. It is slightly smoky and has a little twang on the nostrils, something you would expect from vinegar. Interestingly, the is no vinegar in this sauce.

Taste: The very first flavor to hit me is uhhmm PAIN, no wait it’s sweet and smoky and you can actually taste the garlic in the back for a second, then the PAIN! Wow, this is some hot stuff! Interestingly enough you go from a few seconds of pain to completely numb. My gums are still tingling, but I guess the endorphins have kicked in and blocked the pain cuz’ it’s gone. I think this is actually one of the best tasting super hots I have tasted. The bitter extract taste is not present in this sauce as in other super hots. I think I can find a few uses for this super hot sauce.

The Food Test: Are you kidding? The food test is everything I eat until the fire in my face goes away.

Conclusion: This one is a doozy! I love the fragrant aroma and the smoky melon like flavor. This has more than enough heat for the serious Chile-head and is almost forgiving enough for a supervised beginner to bungee jump their tongue. Have your cream cheese or ice-cream ghost buster nearby just in case you need a rescue party. Who you gonna call?

Packaging 9/10 – Typical DG Packaging
Aroma 9/10 – Fragrant and Enticing
Appearance 9/10 – Thick and pinkish
Taste 9/10 – Smoky Melon Pain
Heat 10/10 – Respect the Ghost

Overall 9/10

Exclusive Hell's Kitchen Interview: Chef Matt Sigel.

Here is a treat for all you Hell’s Kitchen fans! We recently had the opportunity to speak with Chef Matt Sigel of season four. While Chef Matt may have not won the prize of the executive chef position at London West, he did provide fans with a whole lot of entertainment.

The Last Bite wanted to know more about Chef Matt, what got him interested in cooking, and where his passion for the culinary arts comes from. Of course we threw in a few questions about Hell’s Kitchen and Chef Gordon Ramsey:

TLB: At what age did you know you were going to be a chef and why?

Chef Matt: I did not go to culinary school until Feb 2000 at Institute of Culinary Education (formerly known as Peter Kumps) I always loved cooking and was offered the opportunity to go to CIA. I turned it down to go work on Wall Street. I starting meeting celebrity chefs in my late 20’s and realized there is no shame of being a chef.

TLB: Where did you attend your training and did you find it easy or difficult?

Chef Matt: I attended ICE. I found it to be ok. I really did not like the majority of my classmates. So it made it difficult. Most of them went out after class while I went to work after class and worked till 1am and had to be in school by 8. They felt bad for each other being tired.

TLB: Knowing what you know now, would you do it again?

Chef Matt: I would have gone at 18 and traveled to Europe.

TLB: What is best advice you would give a home cook that wants to go pro?

Chef Matt: You better learn to eat crow and be passionate. Having an ego will kill you. Always need to learn you can even learn from a dishwasher. Be patient not many make it in this business and don’t name drop.

TLB: If you had only one tip for the home cooking enthusiast what would that be?

Chef Matt: Know your ingredient and appreciate where it comes from and how it gets to your marketplace.

TLB: If you could only have your knives and one gadget, what would that be and why?

Chef Matt: My hand blender. I use that baby for a lot of things. Everyone should own one.

TLB: What is your favorite ingredient, and your favorite way to utilize that ingredient?

Chef Matt: LMAO! Asking a chef what his favorite ingredient is. I do love lobster. Nothing like fresh lobster off the coast of Maine waters. I had this experience in Bar Harbor Maine. I think people are so used to eating it baked or broiled. I have fun with lobster doing ceviche pairing it up with foie gras. Shocking people tempured style with a vanilla bean sauce.

TLB: What is your least favorite ingredient and why?

Chef Matt: I’d say tripe. Look I hate the stuff but I always try it. As a chef or a so called foodie you should taste everything out there. I hate beets. But I love them roasted. I would never ever known that if I just stuck with "I hate that."

TLB: Describe your funniest kitchen incident.

Chef Matt: There is so much funny stuff that goes on in a kitchen. It is high stress so the littlest things are funny. I think hells kitchen when I did you want to see crazy routine. People thought I was going nuts it was me being silly.

TLB: At home who does most of the cooking, and what do you like to eat?

Chef Matt: My wife does not cook. We go out a lot. She’s in retail we don’t have normal hours. But I am simple. We go out to eat a lot so its basic stuff. When we go out to dine which is occasionally we go to the popular places. I love Popeye’s fried chicken, white castle and pig out at taco bell. I do hate McD’s. Im just as human as the next person.

TLB: What is your favorite cookbook?

Chef Matt: I own a lot of cookbooks. But I do love Daniel Boulud’s Letters to a Young Chef. I know it’s not a cookbook. If you’re looking for food artistry Jean-George and Alfred Portale are two of my faves.

TLB: Hell’s Kitchen; what is your favorite story from your season?

Chef Matt: Chef Ramsey saying that was the best risotto to leave hells kitchen he only said that to me. I was the first one he said it to and everyone else he says it’s good.

TLB: Describe how you felt about Chef Ramsey during your time on the show. Do you feel the same way now?

Chef Matt: I love Chef Ramsey. He is a great chef. He reinvented me. Also people forget about Chef Scott and Chef Gloria on the show. Look Chefs yell; Ramsey wants passion and wants people to succeed.

TLB: Do you feel that you learned anything from the show that influenced your cooking?

Chef Matt: Yeah keep it simple. You can use flavors but keep it simple.

TLB: Would you participate in other cooking related productions?

Chef Matt: Yeah my own. Anyone want to produce a show?

TLB: What is Chef Matt’s dream job situation?

Chef Matt: I have a concept and concepts for restaurants that will put casual dinning over the edge. I need deep wallets to back me.

TLB: What do you want our reader to know about Chef Matt Sigel?

Chef Matt: I’m fun loving. I care about the customer. Personally besides cooking I love to read. Love politics. Have over 600 DVDs. And collect chef things (figurines, decorative stuff, have the Swedish Chef play set)

The Last Bite thanks Chef Matt for taking the time to answer our questions. If you would like to contact Chef Matt in regards to media, employment, or similar opportunities, contact The Last Bite or leave a comment here.

Canadian Hot Sauce Company Heads South For the Winter

I was recently speaking with Denzel Sandburg of Denzel’s Gourmet Foods in British Colombia, Canada. He was telling me that he may get his fantastic products out here to the Napa area for the Mustard Festival. Denzel recently learned that his honey mustard sauce took the top prize at the Napa Valley Mustard Festival Worldwide Mustard Competition.

Then today while surfing my usual food related searches I can across this article about Denzel in the Vernon Morning Star:

Denzel Sandberg has to drain every grocery store along Highway 97 in the Okanagan to collect enough habaneros — the spiciest naturally-grown hot pepper — for his world famous hot sauces. It takes about 20 pounds of habaneros to make a batch of Fire Hazard, a hot sauce ranking eight out of eight on his spicy scale because it uses twice as many habaneros as his next-hottest sauce (Dangerous Goods, a seven) and which he uses the word really three times to convey how hot it is.

“It’s my drug of choice. This one is ‘aahhh,’” he says, widening his arms as if he were imitating a bear.

In the four-hour process of grinding, chopping, and roasting the habaneros for Fire Hazard, his eyes burn, his skin flares and his nostril hairs seer.

“It smells good but it burns,” said Sandberg. “It hurts.”

Making hot sauce is hard work, which is why the Enderby entrepreneur/chef, whose bottles have been bringing him international awards since he started Denzel’s Gourmet Foods seven years ago, entertained the idea of getting into the barbecue sauce business. Less than a year later, three of his four barbecue sauces have won some of the world’s top sauce prizes.

We hope that we will see you in Napa!

Read the rest here...

Napa Valley Mustard Festival 2009

Celebrating the unique food, wine, art, and rich agricultural & cultural bounties of the Napa Valley!

The Mustard Season offers a full palette of food, wine, art, entertainment, and cultural activities staged throughout the world-famous grape growing region when fields, vineyards, and hillsides are vibrant with wild mustard in bloom.

This, the sixteenth annual mustard festival is the sixth year that Innuendo Foods will be attending the event. It is the second time the event is changing venues. Initially at the Napa Fairgrounds the festival quickly outgrew the venue and was relocated to Copia; the Napa Center for Food and Wine. This year the Marketplace Event will be hosted by the Robert Mondavi Winery in Oakville.

Highlights of this rain or shine food, wine and arts festival include: celebrity chef cooking demonstrations, a KGO Newstalk AM810 live remote broadcast of Dining Around with Gene Burns, a Sunset Magazine pavilion, and taping of Martha Stewart Living radio shows. Artful activities include fine arts and crafts presented by juried artists and artisans, and live performances of jazz, world, and classical music.

Adult admission to The Marketplace at $35 in advance, $40 at the door, includes eight food and five wine tasting tickets (value $1 each), plus a souvenir wine glass. Student admission, ages 13 to 20, at $10 includes five food tasting tickets. Admission for children ages 6 to 12 is $5. Children under the age of 6 are admitted for free. Visit participating Raley's, Nob Hill Foods and Bel Aire Markets to purchase adult tickets in advance, which include a voucher for five additional tasting tickets.

Purchase a weekend package in advance at mustardfestival.org which includes both The Awards and The Marketplace at $125 per person.

Look for us at the Innuendo Foods / Dave's Gourmet booth at the Marketplace Event for some great gourmet fun and samples of a selection of our fine products! See you there and let us know you read it in The Last Bite!

Take the Kentucky Challenge With Us!

Recently, a close friend of mine was trapped in his home for weeks without power by the ice storms in Kentucky. Luckily for them the gas was still available and they had plenty of wood for the pot belly stove to warm the house. These storms were so bad that grocery stores, restaurants, gas stations were all closed for over a week, even today many residence are still without power.

This got me thinking; what if the grocery stores in your neighborhood were closed for a week? Would you have enough food to keep you going? We believe you do. As a matter of fact most middle-class Americans have enough food in their pantries, freezers and cupboards to survive weeks without taking on new ingredients.

So we have decided to issue a challenge and dedicate it to my friends and family that endured that week at home. The Kentucky Challenge goes like this; for the next week you eat only what you have at home. Dig deep in your pantry, cupboards, and freezers and get creative. Not only will you have a good time challenging yourself in the kitchen, you will also save the $100-$200 that you would have spent that week at the store, and you will use up all the extra stuff that you have at home. You know that stuff that you would have thrown away after it expired in your pantry or got freezer burned sitting around too long in the deep freeze.

I know that I'm not alone when I get home from the supermarket and can barely fit the new food in the refrigerator because there's so much of the old food left. So I’m sure that I'm not alone in being able to skip a week of shopping and still be able to eat well. If you have a dietary requirement for dairy or something perishable, I say get that item and only that item. Just don’t do the shopping thing and you’re still in the running.

I’ll be doing my Kentucky Challenge from California where luckily the weather won’t be a factor. Will you be joining me? Document your progress at The Last Bite Network. Use the blog section of your Mypage to chronicle your progress.

You Did WHAT with Chocolate!?!?

Chocolate. Can you think of a more perfect indulgence? Some people even claim to have an addiction to this dark, rich, sweet, and almost intoxicating treat. It has even been said to have the same effect as love on some people; releasing similar hormones that create the feeling of euphoria. Could it get any better?

Bisous Pure Belgian Chocolates in the UK felt that they had finally made an improvement that people would notice. And so was born “The Incredible Edible Anus”. Made of only the finest all natural Belgian chocolate and manufactured by hand in the UK, these curious “chocolate starfish” are sold both online and in stores at Coco de Mer in the UK and the USA.

Now, I know it’s hard to believe that this is serious, I didn’t at first. I assure you that the website is legitimate and there are pages of testimonials touting the magnificence of the puckered chocolate butt-holes:

‘Edible Anus Chocolates - World's Most Unique Gift Idea! They would make the PERFECT gift for your proctocologist. ’
Kristie Leong M.D.

‘The chocolates look incredibly realistic and they make a great gift.’
Boyz Magazine

They have a minimum order of five boxes, and each box contains a dark, milk, and white chocolate poop shoot.

If you’re a serious fan and can’t get enough; there is even a limited edition solid silver anus made from 55 grams of hallmarked silver, cradled in an elegant presentation box and exquisitely crafted into that most sensuous of body parts, this is a unique and thought-provoking gift. Edition of 100 (edition # engraved).

There is a link to the Coco de Mer website which according to the browsing I did is an adult store. They sell lingerie, toys, books, and yes edible anuses. There is an entire section dedicated to erotica and how-to guides. The site is done in a sensual and respectful manner and is not at all trashy or flashy. There is as U.S. site so purchases can be made on-line by U.S. customers without much difficulty. (http://www.coco-de-mer.co.uk/)

IWYSWYG: Jack In The Box Chipotle Chicken Ciabatta Sandwich

It's time once again to play IWYSYWG; or "Is What You See What You Get?" You know where you see all the amazingly delicious looking FoodPorn that companies put out to make you drool on your shirt. Then when you get the burger or other food item depicted in the advertisement it looks like the server carried out to you in their back pocket.

Today's selection is the Chipotle Chicken Ciabatta Sandwich from Jack in the Box Restaurants. Below you can see the lovely stylized images that you are shown. Scrumptious!


Now here is the actual Jack In The Box Chipotle Chicken Ciabatta Sandwich that we received:

We only got the one sandwich and did not have a fancy plate to place it on for the photo shoot but we figured the nice box that it came in would be good enough.

Perhaps this should be called a Chipotle Chicken Ciabatta Salad Sandwich? I mean what is with all the lettuce anyways? I'll have to do a little harvesting before I can attempt to eat this thing!

Clearly these don't look the same do they? But would you have ordered it if your expectations were not set real high? Hey it has chipotle on it. I would have ordered it sight unseen. In any event it was actually quite delicious and I would get one of these again.

The Last Bite will have to grade this WYSIWYG with a C. The real this albeit delicious was not very close to the image. The bun was not as toasty looking and the only topping you see it lettuce. Better luck next time Jack In The Box.

Do you have a WYSIWYG? Send us the information and we'll follow up, or send us your photos and we'll post them for other to see If What You See Is What You Get!

Fuzia; New Morgan Hill Restaurant is Just OK.

It has been one of those weeks, you know the kind. What would make the memories of a tough week go away faster than a great meal? A great meal with awesome wine! Fortunately an OK meal was enough to take the edge off. It was probably the wine.

Fuzia, from what I understand, is a fairly new place and in the two months it’s been opened they seem to have gathered quite a following. We arrived at 5pm and the dining room promptly filled up to reservation only capacity.

The decor is modern and obviously new and the sparse decoration created an atmosphere that was a bit cold. The dark wood tables and woven chairs were just not enough to warm up the blank walls.

The service was very attentive; even at the busiest times and the server was instrumental at describing the specials and recommending wine that pairs well with the courses that we had chosen.

We decided to share the Baked Brie for Two, described on the menu as; smoked and grilled vegetables, curried meats, garlic, caper berries, grilled bread. Unfortunately, if I had to describe this appetizer in one word, that word would be tragic. Elements of this dish were fine but overall it was a mess. To start with the baked brie was undercooked and was a greasy doughy mound. The grilled bread, while pretty on the plate seemed to have been pre-grilled and already cold. Actually the grilled vegetables while tasty were also cold. The curried meats was clearly a typo as there was four thin slices of cured salami on the plate and no curry to be found. The absence of caper berries was seemingly replaced with a pile of marinated grape tomato slices. There was a bulb of roasted garlic on the plate. It was cold, but again tasty.

For our entrée selection I chose the Braised Lamb Shank. It was served atop creamy white polenta with the braising liquid and vegetables. The polenta was a perfect match for the tender braised lamb, and the lamb was perfectly cooked. It was fork tender and fell cleanly from the bone. My only gripe was that the lamb itself was slightly under seasoned, but that was easily corrected using the salt and pepper shakers. The Perrone cabernet that the server had recommended was a perfect match as the tones of oak, cherry and black pepper mirrored the flavors of the meal.

My dining companion ordered the Prime Rib Special as recommended by our server. It was served au jus with celery root mashed potato and steamed broccolini. This dish was presented beautifully but immediately became a disappointment. In retrospect I should have taken a picture because it was really a superbly plated meal. Unfortunately, the beef was quite tough and the mashed potato was stone cold. I was rather disgusted to learn that this twelve ounce prime rib entrée was $31. The 12oz prime rib dinner at Outback Steakhouse was much better quality and will cost you eleven dollars less.

Our server offered us some coffee and dessert. I inquired as to whether the desserts were house made or brought in; he assured us that they were made in house. We decided to try the Apple Crisp with Vanilla Gelato, it was on par with the rest of the meal. The granola topping seemed a bit stale and the apple bits may have been tossed in sugar and cinnamon before being placed in the bowl. The apples were softened, perhaps even baked but not served warm. Apple crisp as I remember it is sticky and gooey and warms your soul.

Over all the food was tasty but had its issues. The service was friendly, attentive, and really on point. The quality of the food was not a good value at the current prices, but if they can work out the bugs in the kitchen it will be alright. These things have a way of working themselves out. I might go back someday.

Garlic City's Hidden Secret; Fine Dinning In Gilroy.

Gilroy California has long been known as the garlic capital of the world, but it has definitely never been referred to as a culinary destination. If you are looking for fast food franchises, chain restaurants, and taquerias; Gilroy has you covered. But what do you do if you are not in the mood for burgers and burritos?

The Westside Grill is a hidden jewel in this town of cheap eats. Located at the corner of Santa Teresa and Hecker Pass Highway, you would probably drive past it if you didn't know what you were looking for.

Opened in 2006, The Westside Grill has rapidly become a local Gilroy favorite for lunch, dinner, and now on weekends, brunch. Offering a standard menu, and an ever-changing list of daily specials, the Westside Grill is open seven evenings a week for dinner, Monday thru Friday for lunch and on Saturday and Sunday for brunch.

I have been to the Westside Grill on several occasions and for today's lunch light fare seemed appropriate. I ordered the soup du jour; chicken tortilla soup, and a Cobb Salad. My dining companions today ordered the tortilla soup and a Steak Caesar Salad and the Prime Rib Sandwich from the specials menu with a cup of Lobster Bisque. The Lobster Bisque is a specialty of the Westside Grill and is always on the menu.

The Chicken Tortilla Soup was quite delicious and perfectly seasoned with just a few crisp strips of tortilla for texture and flavor. I was expecting a light brothy soup and was surprised to get a slightly heartier version that was partially pureed. The Cobb Salad was quite nice as well, served with vinaigrette and some blue cheese dressing which I requested. The greens were crisp and fresh and the addition of snow peas added an extra sweet crunch. The bacon was perfectly cooked and the chicken was served warm. Sliced hardboiled egg and Gorgonzola were fresh and delicious atop the greens and garnished with grape tomato. To be honest I don't recall if there was actually any avocado on this salad, in any event it was quite wonderful so shame on me for not noticing.

While I did not taste the other entrees at the table they were presented with equal care. The Prime Rib Sandwich was served open faced, sliced thin, and piled high. There was a rich jus over the sandwich and mashed potato. The Steak Caesar Salad was served in classic manner with shredded parmesan cheese. The steak appeared to be cooked nicely.

While the food was good there were a few glitches with the service. Perhaps the midweek lunch shift has them running lean. The tortilla soup was served in a crock that was cracked all the way through the bottom and my knife had some bits of dried food on it.

When we ordered our lunch the person with the Lobster Bisque inquired if it would be counted as the "soup or salad" that came with the special and was told yes. Later when the bill arrived there was a $2 upcharge for the soup. We questioned the up-charge and were told the bisque was more. Upon reminding the server that we inquired at the time, specifically about that order, her response was; "I said that because when I tell people it's two dollars more they don't want it". She went on to comment about how she just finished arguing with table 34 about the same thing. I suspect a possible training point may be presenting itself here.

All in all, the Westside Grill is a good find in Gilroy. The food is great and the atmoshphere is friendly and casual yet still upscale. We will be back despite the deception.

The Westside Grill
8080 Santa Teresa Blvd.
Gilroy, CA 95020
408-847-3800

Corned Beef Pastrami Maven Dies at Age of 90

Today in the International Herald Tribune was an announcement that would surely have foodies everywhere hold their heads down in a moment of silence.

Milton Parker, the longtime owner of the famous Carnegie Deli renowned for its gargantuan pastrami, tongue and chopped liver sandwiches, has died. He was 90.

Parker, whose business card said Milton Parker CPM — for Corned Beef and Pastrami Maven — died Friday of respiratory problems, said his daughter, Marian Levine.

His family says nothing will change at the legendary Theater District deli where Woody Allen filmed scenes in "Broadway Danny Rose."

Parker's son-in-law, Sanford Levine, told the Daily News: "It's the food, the communal tables, the menu. That's not going to change."

Read the rest of the story...

Is What You See, What You Get? Chili's Grill.

Have you ever gone into one of those family style or chain restaurants where the menu is loaded with pictures of the food? You know the menus with pictures of giant burgers or steaks dripping with melting compound butter.

How about prepared food packages with the beautifully styled food on the box. Have you ever been disappointed or maybe surprised by the quality of the contents?

In this new section of The Last Bite we'll look at the art of food marketing. You will see the difference between what you were promised and what you actually receive.

Today we visited Chili's Grill & Bar, an international restaurant chain. Chili's loves to fill their menu with seductive shots of sexy food to entice you.

We ordered the JALAPEÑO SMOKEHOUSE BACON BIG MOUTH BURGER described in the menu as:

Extra thick-cut applewood smoked bacon topped with smoked cheddar cheese, crispy tortilla strips, jalapeños, mayo, shredded lettuce, tomato and onion. Served with jalapeño-ranch dressing.

And here is the accompanying photo:

How could you not want to get this beauty? Look at that thick sliced bacon, crispy tortilla strips, melty cheese, and perfect patty nestled atop perfect layers of produce and sliced pickled jalapenos. Notice how the seeded bun is perched perfectly to show off those lean strips of perfectly crisped bacon. This is truly a masterpiece of a burger. I'm sure glad I ordered it! But is this what I got?.....

OK so admittedly this burger is not as pretty as the photo in the menu, but no one expected it to be, did they? It is however pretty darned close. All the elements of the picture are represented in the real deal and with a bit more care I bet Chili's could actually get a few out a day that almost hit the mark. It be nice if the bacon wasn't trying to escape off the side of the burger. It would also be nice if the bacon was even half a crisp as the bacon in the picture appeared to be. You don't see any translucent fatty bacon on the top picture do you? Even though you don't see tomato in the real deal it was there, and the tortilla strips tasted like they had been in the kitchen for a month but in all fairness this is an likeness comparison and the strips in the menu picture could be made of Kevlar and fiberglass for all I know.

All in all I'm gonna have to give Chili's Grill a WYSIWYG Grade C. When it comes to the JALAPEÑO SMOKEHOUSE BACON BIG MOUTH BURGER What you see is almost what you get. And what you will get when you order this in undoubtedly full!

Do you have a WYSIWYG? Send us the information and we'll follow up, or send us your photos and we'll post them for other to see If What You See Is What You Get!

Review: Donya Marie’s Original Dark Chocolate BBQ Sauce

Hello Last Bite Foodies. Two of my favorite things in the food world are barbecue and chocolate, and not just any old chocolate, dark chocolate. In fact I don’t really consider milk chocolate to even be chocolate as there tends to be more sugar, milk, and fillers that actual chocolate in that particular variety.

One thing I never expected to see was the two of those elements combined. The mere thought of chocolate BBQ sauce seems utterly absurd at first, right? But then what about mole; made of spices, nuts, seeds and chocolate. While Donya’s BBQ sauce is not a mole, I put myself in that frame of mind when I approached this taste test.

Initial Impression: I have to admit it confounded my senses. The bottle was appealing with a simple off white label and two-tone gold lettering. The white label against the dark reddish brown sauce is well played. Uncomplicated and elegant, but what the label says to me; “Dark Chocolate Barbecue Sauce” leaves me unsure what to expect.

Ingredients: Tomato concentrate, vinegar, cocoa, corn syrup, canola oil, onion, garlic, salt, paprika, black pepper, prepared mustard, sugar, lemon juice, xanthan gum.

The ingredient list is really nice and clean. There are no preservatives or artificial anything. Yes I see the corn syrup and frankly I don’t get the whole stigma of corn syrup. When did corn become a poison anyways? Corn is a vegetable that we all eat so get over it!

Appearance: This is one rich, thick, and sexy sauce. It is reddish brown sauce and there are sparse but definite bits of spices floating around. The consistency of this barbecue sauce presents many applications. It was super thick and sticks to your meat, or whatever else you would use it on nicely. It also makes a great dipping sauce since it won’t drip off of whatever you’re dunking.

Aroma: I popped the cap and took in a snoot full of fumes. Mouthwatering, like drool down your chin, mouthwatering. Now that I cleaned myself up I can tell you that this sauce has some subtle layers of aroma. At first you get a sweet tropical fruit perfume; next the tomatoey fragrance fills your nostrils and makes your mouth water. The velvety cocoa aroma comes in for the finish and practically hypnotizes you.

Taste: Sweet and tangy, this could be a dessert sauce. Tasting it from the jar it has a definite tangy fruity flavor. There are some pieces of black pepper in it that come up next. The pepper is pronounced but not overpowering or out of balance. Next the vinegar tang comes out a bit and the rich cocoa flavor puts it out before it gets out of control. I can taste the chocolate in the finish, but it’s not at all what I expected.

The Food Test: Since we were having some nice weather I decided to fire up the grill and throw on some Tri-tip. I gave it a quick rub down with some Just Simply Good Stuff Original Rub. Tri-tip is tender enough to get away with grilling if you stick to medium rare at the most. The Donya Marie’s BBQ sauce was a perfect match for this lean cut. I would also like to try it on ribs and see how it pairs with richer meats.

Conclusion: Not knowing what to expect made this a great culinary experience. When most BBQ sauces taste the same, Donya Marie’s Dark Chocolate BBQ Sauce stands out from the crowd. It is extremely rich and thick and flows with layers of flavors and aroma. While the chocolate may be more pronounced on the label than it is in the sauce, it has to be that way to make it as delicious as it is. If you are a fan of BBQ you will be a fan of this sauce. Pair this meal with a nice zinfandel and finish with a flourless chocolate torte.

Hell's Kitchen Season Five Begins

Tonight was the opening night of Hell’s Kitchen season 5; the show where renowned celebrity chef Gordon Ramsey berates a ragtag team of wannabe cooks. These 16 cooks are vying for Ramsey’s attention in hopes that they will win the prize of a quarter million dollars and a position at the Borgata Hotel Casino in Atlantic City.

At first impression the teams that were chosen for this season seemed to be of higher caliber than the prior season with more executive and sous chefs in the line. Once the tasting of their opening dishes commenced it was clear that some of the contestants were clearly not destined for greatness. Ben seemed to do well with his version of Peking duck in contrast to Colleen’s “Diaper” of enchiladas. As it turns out Colleen the cooking instructor actually has no formal cooks training. There seemed to be a few stand out dishes but for the most part Chef Ramsey spent a lot of time spitting out food.

As usual most patrons in the Hell’s Kitchen dining room don’t get fed until the 5th or 6th episode. Having so many trained cooks on the line; one would think they could get out a single service for dinner, but that would not really make great TV would it.

The red team (girls) had a few issue right from the start with buffet cook Lacey quitting during prep. It seemed that the ice cream machine had gotten the better of her. Once the work was done she miraculously pulled herself together to join the rest for dinner service announcing to her team that she had never worked on a line before and would need to be helped. That’s when Coi called her out in front of Chef Ramsey and threatened to take care of her if she got her kicked off the show.

The blue team (boys) were not without their problems when Wil with one L, seemed to lose all semblance of what a cook does, and Seth; who has already alienated himself from the entire team, could not seems to put out a lamb chop to save his life. Ramsey has taken to calling Seth Forrest, as in Gump and need not worry about what to call Wil as he’s already been eliminated. It truly does suck the worst to be first.

Processor Knowingly Sold Contaminted Peanut Products

The Georgia peanut plant linked to a salmonella outbreak that has killed eight people and sickened 500 more across the country knowingly shipped out contaminated peanut butter 12 times in the past two years, federal officials said yesterday.

Officials at the Food and Drug Administration and the Centers for Disease Control and Prevention, which have been investigating the outbreak of salmonella illness, said yesterday that Peanut Corporation of America found salmonella in internal tests a dozen times in 2007 and 2008 but sold the products anyway, sometimes after getting a negative finding from a different laboratory.

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Just Simply Great Products!

Our friends at Just Simply Good Stuff sent us a box of sample to check out and we have been dragging our feet or tongues, getting to the taste tests. So recently we went on a total taste test rampage and dove head first into this box of savory spice blends.

Robin Carter’s seasonings are all created from scratch using her own recipes. They grind and mix individual chilies, herbs, and spices to create unique dry rubs and blends, and salt is only used to enhance the blends not weigh them down. Their spice blends are all natural, contain no MSG, and are simply delicious.

As it turns out Just Simply Good Stuff is more like Really Great Stuff! It has taken us quite some time to get through all the items that we received because they are so versatile we kept finding new uses for them. A favorite of our; the Lemon Lime Salt is fantastic on Beer Can Chicken. The Wild Game Rub elevated my Grilled Tri-Tip to new heights, and the Smoky Jalapeno Rub was extraordinary as a pre-seasoning for hot wings. We also used the Lemon Lime salt to make some remarkable Tequila Lime Prawns!

For those of you whom have been to the Just Simply Good Stuff website you know there is a library of recipes and serving suggestions that show you great ways to use these wonderful products. We went through and recreated a few of these to get a feel for how Robin intended the spice blends to be used. We were very pleased with the results! Here are the recipes that we used:

Smoky Jalapeno Corn on the Cob

Butter corn, sprinkle with Smoky Jalapeno Rub & Smoky Mesquite salt. Wrap in foil, grill or bake. This recipe is especially handy when you're feeding a crowd. Just unwrap the corn and you're good to go! (No need to pass around all of the butter and salt & pepper… it's already done!)

Grilled Zucchini

Slice zucchini lengthwise, layer 3 - 4 sheets of paper towels, lay slices on and sprinkle with kosher or sea salt, let set for about 20 minutes to draw out some moisture, rinse lightly and pat dry, brush both sides lightly with olive oil. Sprinkle on Mediterranean Medley and Lemon/Lime salt lightly on one side; grill (2-3 min) until you get golden brown grill marks, flip & repeat. Remove, sprinkle with parmesan cheese. Serve immediately while hot.

Holiday Prime Rib Roast

Prime Rib Rub

1 Prime Rib Roast 7-8 lbs (or about 4-5 ribs)

Directions

Ask the butcher for the small end of the Prime. Season generously on all sides with our Prime Rib Rub, Place Roast bone side down in a hot pre-heated oven at 450 degrees for 15 minutes. Reduce the oven temperature to 250 degrees and cook about 20 to 30 minutes per pound. Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 130 degrees for rare, 140 for medium rare or 150 degrees for medium. Cover the roast loosely with aluminum foil and let sit for 1/2 hour. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.

You can see how simple it is to get great results with Just Simply Good Stuff products. Try some of these unique and delicious blends and soon you will have your own favorite way to prepare Simply Great Food!

Sunday Dinner: Soy Sauce Roasted Chicken

Today’s Sunday Dinner was inspired by some samples delivered to us by the people at Wan Ja Shan. Their soy sauce products are so vibrant and delicious it makes cooking a great meal a simple task. It’s true that when you start with great ingredients you get great results!

This dish is prepared classically as a pan fried heavily sauced dish served over rice. We chose to lighten it up a bit and use the sauce as a baste for the whole roasted bird.

Ingredients:
1 whole roasting chicken
1/3-1/2 cup soy sauce (use low sodium if you like)
1/2 cup water
3 tablespoons brown sugar
1 tablespoon oyster sauce
1/4 cup rice wine or dry sherry
1 tablespoon fresh ginger, crushed
1/2 teaspoon five-spice powder
1-2 piece star anise
2 cloves garlic
chopped hot chiles (optional)
1 stalk scallion, chopped
sesame seed

Directions:
Mix all ingredients, except chicken, scallions, sesame seeds in a deep roaster over medium heat.

Add chicken, and then roast at 375degrees for 15 minutes per pound. Baste chicken occasionally.

Chicken is done when the juices run clear or the internal temperature reaches 160 degrees in the thickest part.

Remove chicken from the sauce and set aside in a platter to rest.
Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.

Sprinkle scallions and sesame seeds and serve with rice and steamed broccoli.

Need a Recipe? Got a Recipe to Share? This is a great place to do it! Email us with your recipe and we'll add it to the list and give you some props too!