fbpx
Boxes

August 2016

I am going to write a bit about the first box that will be delivered. Video clips with “how to" recipes will be up a week before the first delivery. As this new company develops and I am able to process feedback from my first group of clients, this blog will undoubtedly morph as well. This months first box is going to include these items:

RED AND GREEN ENCHILADA SAUCE

These sauces are from my first restaurant in Mexico called Fandango, they also made it to the kitchen of Red Agave my third restaurant. The red sauce is made of roasted organic red peppers, guajillo chile (which is a dry roasted California or Anaheim) and a few other secret ingredients. The green sauce is much more complicated and is actually a green mole, with around 20 different ingredients including some nuts and seeds. The Red Agave restaurant added a dash of heavy cream and called these ‘la bandera enchiladas’ (la bandera means flag in Spanish) and we have the three colors of the Mexican flag represented here; green, red and white.

FANDANGO VINAIGRETTE

This salad dressing originated also at restaurant fandango and the tangy lime-soy base was so coveted by my clients in Mexico they used to joke about wanting to bring a bottle home ‘to drink’. The ginger and cilantro mixed with sesame, soy and lime make it a great dressing for any salad.

TEQUILA LIME SAUCE

This is a versatile sauce that can be served over seafood, like grilled prawns or oven roasted halibut, and will sauce up a simple chicken breast as well. If you have had too much protein for the week, steam some vegetables make an easy rice pilaf and drizzle the tequila lime sauce over, with an all green baby kale salad on the side.

ROASTED AND TOASTED CHILE OIL

I am sending out all of the favorites in this first box, and Sara’s roasted and toasted chile oil has got to be the most coveted condiment that I have ever made. I know a few people that have signed up for saucefly just to get a jar! This spicy jar of roasted chiles adds the perfect to kick, to………everything.

MINI DILL PICKLE BITES

Just enough for a picnic.

CILANTRO AIOLI

One of the main things I miss about owning a restaurant is having all of the amazing pre-prepped items stashed in the walk in, when I am craving a late night snack. This aioli takes sandwiches to the next level. Grab a loaf of your most rustic bread from a local artisan bakery, a roasted chicken breast from the hot case and slather, I mean thickly slather with this aioli, top with a salted slice of heirloom tomato. The jar will be empty quicker than you would like, guaranteed…

CUCUMBER-MINT MOJITO

Each box that arrives to your door will include a mixer, that is fresh squeezed and organic and I will show you how to make a cocktail, they are all filled with lots of citrus goodness and easily make restaurant style cocktails, but also taste great with mineral water over ice for a great N/A drink.

FOUR BERRY ORGANIC JAM

The other day when the kids and I were returning from the farmers market with a few boxes of berries for the house, there was a silence that fell. The taste of summer, berries at their peak, grown with love by a local organic farm (Groundworks) was heaven in the mouth, at that moment we all agreed, nothing tastes better. This one has marionberries, raspberries, strawberries and loganberries.

ALL ORGANIC WHITE CHOCOLATE & MACADAMIA NUT COOKIES

Slice and Bake !

GINGER-PASSIONFRUIT BBQ SAUCE

This delicious, organic BBQ sauce is more a glaze than the thick tomato paste sauces you will find in the retail stores. We used it at el Vaquero on baby back ribs, but it could be used on chicken or tofu!

Leave a Reply

Your email address will not be published. Required fields are marked *