The BEST balsamic vinegar i personally have ever got….is from Tucson #TucsonOliveCentral & they get their products from Tubac #TubacArizona.
Traditional Dark Aged Balsamic
DELICIOUS! TO DIE FOR!
Think Local, Buy Local, Be Local
Of course →
Better Than Bouillon
…all of them!
Chicken base, Beef base, Vegetable base, Ham, Au Jus…
They’re on social media sites too.
Packed with flavor!
I really like products made by Maggi.
Like the browning seasoning & others…I find most in the Mexican food section.
SO….I will be back whenever I use others…to add randomly 😉 as I cook.
There’s sooo many!
Busy today. Still about 113º as I do laundry; using my pool fence for a clothesline…where my bedding is drying INSTANTLY! And Lily keeping me busy. Time flies!
Farm to People
There’s SO many unique products from Farm to People that I can’t list them all. Check it out!
From → SALTED
Salted.com → LEARN SKILLS AND RECIPES FROM EXPERT CHEFS.
Penzeys Spices 😉
WHAT YOU’LL NEED
Shallots, minced (2 tablespoons)-
Garlic, minced (3 tablespoons)-
Chili flake (1/4 teaspoon)-
Lemon juice (2 tablespoons)-
Sherry vinegar (2/3 cup)-
Salt (1/2 teaspoon)-
Black pepper (1/4 teaspoon)-
Oregano, fresh (2 tablespoons, roughly chopped)-
Flat leaf parsley, fresh (1 cup, roughly chopped)-
Basil, fresh (1 bunch)-
Olive oil (1/3 cup)
1. Add all of the ingredients to a blender. Cover and begin to pulse to slowly. Stop every so often to press the ingredients down toward the blade with a spoon or spatula. Continue to pulse until the mixture is well incorporated, but not puréed.00:252. Taste the sauce and adjust the seasoning as necessary
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
About this Recipe
Recipe from New New Orleans Cooking, by Emeril Lagasse