Tuesday, May 17, 2016

Pampered Chef's Dijon Mustard Rub

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Before I begin, I have to reveal that, Pampered Chef purveyor, Lee Anne Krause is a friend who's kindly allowed me to promote my blog on her Facebook page for the last few years.

Pampered Chef is a global multi-level marketing company that offers a line of kitchen tools, food products, and cookbooks for preparing food in the home. They depend on local purveyors selling to friends or party guests, kind of like a culinary Avon.
Dijon Mustard Rub
Subject: Pampered Chef's Dijon Mustard Rub | Source: Courtesy of Pampered Chef with Lee Anne Krause  |

Since I bought a 1.9 ounce jar of Pampered Chef's Dijon Mustard Rub, for $5.25, from a friend, I told myself I'd break one of my rules, and only blog about it if it was good.  Well, I'm blogging about it.

Made from (Dijon Mustard Powder [Dijon Mustard ((Distilled Vinegar, Mustard, Salt, White Wine, Citric Acid, Tartaric Acid, Spices)), Maltodextrin, Modified Food Starch, Natural Flavor], Brown Mustard, Sugar, Black Pepper, Dehydrated Onion, Mustard Seed, Dehydrated Garlic, Vinegar Powder ((Maltodextrin, White Distilled Vinegar, Modified Food Starch)), Thyme, Rosemary, Less than 2% of Parsley, Sage, Bay, Oleoresin Turmeric, Oregano, Natural Flavor, and Silicon Dioxide to prevent caking) I'm not sure the label "rub" completely describes this product.

Conceivably this would be good rubbed into a pork loin or chicken before roasting.  However, the two times I've used it, so far, I've used it as a seasoning.

First, I sprinkled it into a mayonnaise based pasta salad (pasta shells, bell peppers, green onions, mayo, and salt).  Then today, I mixed two tablespoons of the seasoning/rub with a quarter cup of sour cream and a quarter cup of mayonnaise to make a dip for a soft pretzel.

I recommend using, at least, two table spoons of the seasoning to get the flavor to really come through.   Yet once I used enough, Pampered Chef's Dijon Mustard Rub provided a nice mustard flavor without delivering a harsh mustard bite.

All things considered, I give Pampered Chef's Dijon Mustard Rub 7 out of 10 stars.

Monday, May 2, 2016

Salvador Molly’s – A Hot Review

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Like many cable viewers, Salvador Molly’s (1523 SW Sunset Blvd, Portland, OR 97239) has been on my radar ever since Adam Richman took Molly's fire ball challenge.  The challenge is centered around their Great Balls of Fire (habanero cheese fritters served with habanero salsa) priced at 5 balls for $7.95, 3 balls $4.95, or 1 ball $2.95.  On the Scoville scale a habanero has 395,000 units of heat, where a jalapeno weighs in at a mere 8,000 unit.  Diners who eat five balls, with ALL the sauce, get their picture on Molly's HALL of FLAME!

When two friends took me to Molly's last weekend, we decided to split, what looked like, a charred black ball.  Dani had an eighth, I had a forth, and Mike had the rest.  Mike barely noticed the heat.  Dani and I had quite a different reaction; our noses ran, our eyes watered, and we each had to down a glass of milk to stop the pain.


Subject: Salvador Molly's Food | Date: 04/30/2016 |
Photographers: James Kiester & Dani Cogswell  | This picture was taken by the author of this blog. |

Once we could feel our faces again, we decided to stay for lunch beginning with complimentary peanuts and a cocktail.  I had Molly's Angry Pineapple (Svedka Vodka infused in house with Thai chilies and kaffir lime leaf, shaken with pineapple juice and garnished with a slice of  jalapeño) for $6.00.  The drink was sweet with a pleasantly spicy finish on the back of the throat.

Next we shared the Memphis Blues Smothered Potatoes (Crisp garlic potato wedges, or curly fries, topped with slow cooked Tamarindo BBQ pork, cheese & sour cream) for $4.95 as an appetizer.  We chose the curly fries.  These were, hands down, the best part of meal.  The fries were well seasoned and crispy, the pork was; tender, sweet, and tangy; and the sour cream and cheese provided a nice balance.  In fact, as I ate them I began to sing a little diddy (see below).

For my entrée, I had the Drum Pan Jerk Chicken & Mango Sandwich (Juicy jerk chicken breast on our own freshly baked roll with garlic-lime aioli, grilled mango relish, garlic spinach & pickled onions. Served with roasted sweet potatoes) for $10.50.  The mango relish and pickled onions delivered a tasty acidic sweetness, which was the dominant flavor of the sandwich.  The chicken had a nice grilled flavor, but it was tough and I didn't taste the jerk spice.  Additionally, the mashed sweet potatoes were mashed sweet potatoes; they were good, but not unique.

Even considering the deficits of the sandwich, when I factor in the delicious cocktail and appetizer, and friendly service, I give Salvador Molly's 8 out of 10 stars.

Baby Got Pork:
I like pulled pork and I can not lie,
You other eaters can't deny,
That when a waitress walks in with a plate o' saucy meat,
Says, it's time to eat,
Ya get hungry, for pig that ain't tough,
'Cause you wanna down that pig 'til you're stuffed,
Baby got pork.

Wednesday, April 27, 2016

M&M's Favorite Flavor Race

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During 2016's primary election season, three experimental varieties of M&M's chocolate peanut candies; Chili Nut, Honey Nut, and Coffee Nut; are vying for snackers' votes to determine America's favorite M&M's peanut candy.

Experimental M&M Flavors
Subject: Experimental M&M Flavors | Source: Courtesy of Mars Chocolate North America Press Kit |
Throughout the voting period of March 1 to June 17, snackers are encouraged to purchase each flavor and vote for their favorite on M&M's Facebook page. The winning flavor will be available in August and September of 2016.

I'd been looking for these candies for a few weeks, and had given up my search, when I found the single packs at Walgreen's (19975 SW Tualatin Valley Hwy, Aloha, OR) for $.60 per single size pack.  Being the curious eater that I am, I bought a pack of each and ate most of them in the car, while running errands.

Honey Nut:
Appearance - These come in the light orange, yellow, and black colors of a honey bee.
Taste - These tasted like chocolate peanut M&M's candies, with no hint of honey or additional sweetness.

Coffee Nut:
Appearance - These come in the colors of dark brown espresso, medium brown coffee, and off white cappuccino foam.
Taste - Here, the chocolate and peanut flavors are definitely dominant, but most of the pieces had a slight after taste of coffee.  I say "most," because I got one piece which delivered a power punch of coffee flavor throughout my mouth.

Chili Nut:
Appearance - These come in the colors bright red, orange, and maroon representing different kinds of peppers.
Taste - Again, the chocolate and peanut flavors were up front, but I tasted a gentle kick of heat on the back of my palette.  Yet, like with the coffee nut, I ate one power piece which could be considered hot.

I can't rate these from 1 to 10, since they're primarily Peanut M&M's Candies.  If you like Peanut M&M's Candies, and these happen to be at the cash register as you're paying for groceries, you may as well pick up a pack.  However, I wouldn't recommend actively seeking them out, they're nothing special.

Wednesday, April 20, 2016

Cotswold Potatoes - A Welcome Side

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Photo Courtesy of Amazon's Affiliate Program.
Originating in Gloucestershire County, England, Cotswold is Double Gloucester cheese with chopped onions and chives mixed into it for added flavor.  It's a dense semi-hard whole milk cheese which can vary in color from golden yellow to orange.

As for taste, this ten year favorite of mine has a creamy, buttery, sweet flavor roughly akin to cheddar, but not as sharp. The chives and onions give it a uniquely savory bite.

Because it pairs well with blonde & amber beers, Zinfandel, and Shiraz Cotswold is popular as a pub cheese in England.  I bought a wedge last week, and was simply going to top crackers with it, and eat it alongside a beer.  However, the cashier at New Seasons asked if I'd ever made mashed potatoes with Cotswold cheese before.   Not only had I not made it, I'd never thought of it.

Being the cyber nerd that I am, I surfed the web, as soon as I returned home, and found a recipe for Cotswold Potatoes on Tiny New York Kitchen's blog consisting of 2 Pounds Yukon Gold Potatoes, 1 Cup Heavy Cream, 5 Tablespoons Butter (Room Temperature), 1 ½ Cups Shredded Cotswold Cheese, ¼ Teaspoon Freshly Ground Black Pepper, ¼ Teaspoon Kosher Salt, and ¼ Teaspoon Paprika.  Like I said, it's not my recipe, but you can visit the blog, "Tiny New York Kitchen," for the full recipe.

I can tell you the potatoes were cheesy and creamy, and the flavors of the chives and onions really came through.  Along with fried chicken livers, pea pods sauteed with lemon oil, and a Blue Moon Beer the potatoes were a delicious component to a wonderful meal.  I'll have these again.