Gourmet Food

Premium Red Chili Paste, Gochujang with 100% Korean Ingredients (Small 1.1 lb) By Chung-Jung-One

Gochujang is a red chili paste that is a sweet, savory, and spicy condiment commonly used in Korean cooking.

Gochujang is used in Korean dishes such as bibimbap, kimchi stew, spicy chicken wings, Tteok-bokki, etc. If you like a little more heat in your dishes, just add some Gochujang to spice things up.

A few Umami recipes to try Gochujang with are Korean BBQ Marinade, Korean Style Chicken Wings, and Korean BBQ Short Ribs.

Gochujang is a fermented condiment made from chili powder, rice, fermented soybeans. According to Wikipedia the sweetness in this sauce comes from “the starch of the cooked glutinous rice.”

Chung Jung One Guksan Gochujang is a premium red chili paste made with top quality ingredients. Some people consider Gochujang to be the new Sriracha.

All the ingredients in this Gochujang are made in Korea. It also contains no corn syrup, fillers, or preservatives.

Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound

A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning. Prague Powder #1 also provides a distinct flavor and helps to prevent product discoloration. Prague Powder #1 can be used in the preservation and curing of semi-dry and cooked meats, sausage, fish, jerky, bacon, ham, pastrami, hard salami, corned beef and more.

Prague Powder #1, sometimes referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations.

To cure meat or fish correctly and within food safety guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality.

It is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. Use 1 oz. of the cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.

You can use Prague Powder #1 to make our Homemade Bacon recipe.

RioRand Whole Black Garlic Aged for FULL 90 days(Single Clove Black Garlic)

Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. Aged for 90 days in a special fermentation process under high heat, where the black garlic develops its darker color, softer texture, and sweeter flavor.

Yuhongyuan Black garlic is all-natural and organic. It never has any additives or preservatives. In fact, there is only one ingredient garlic.

By aging it for 90 days, instead of 30 days like some brands, this black garlic has better flavor, healthy antioxidants, and stays fresher longer due to natural antibacterial properties.

A great way to black garlic is to use it in our Black Garlic Risotto.

Dried Ancho Chiles Peppers El Molcajete Brand 8 oz Resealable Bag – Mexican Recipes, Chilis, Tamales, Salsa, Chili, Meats, Soups, Mole, Stews & BBQ

The Ancho chili is most commonly used dried Chile in Mexico. Ancho Chilies are dried Poblano peppers that have a sweet, smoky flavor that makes them delicious in soups, stews, sauces and more. Poblano translates to “people Chili” and is a mild Chili native to the Mexican State of Puebla.

The flavor of ancho chilies is often described as having notes of raisin, plum, and a hint of earthy tobacco. These chilies are a medium heat Chili (4,000-9,000 on the Scoville Heat Scale).

The Dried Ancho Chili is a key in the famous “holy trinity” of Mexican chiles used in Mexican moles.

Some recipes to make with these chilies are Ancho Chili & Honey BBQ Sauce, Pinto Beans with Chilies, and Ancho Chili Sweet Potato Puree.

Cascabel Chiles Dried 6 oz Chili Peppers For Mexican Recipes, Tamales, Salsa, Chili, Meats, Soups, Stews And Grill By Ole Mission

The Cascabel chile is a well know dried pepper from Mexico. The Cascabel is a plump round smooth and small chile that ripens from green to red. When dried the color darkens to a deep reddish-brown with an almost transparent but thick skin.

The Cascabel chile has a roasted nutty taste that goes well with tomatoes or tomatillos, casseroles, enchiladas, fajitas, salsas, sauces, soups, stews, tamales, tacos, other Southwestern and Mexican Recipes.

Try using Cascabel chilies in our Ancho Chili Sweet Potato Puree.

When mature they are about 1-1/2″ in diameter. Unlike many chiles, these are known by the same name whether fresh or dried. Recipes that call for Cascabel chiles typically refer to the dried chile.

Bob’s Red Mill Gluten Free Corn Grits / Polenta

Whether you call it grits or polenta, Bob’s Red Mill Corn Grits/Polenta is one of our favorites!

This versatile product can be eaten as a hot breakfast cereal, the Italian entrée polenta, the supporting role in the American South’s classic shrimp and grits, or as a base for a cheesy breakfast casserole.

Like all of Bob’s Red Mill gluten free-labeled products, this product is processed in a dedicated gluten-free facility, and R5-ELISA tested to confirm it is gluten-free status.

We like to use Bob’s Corn Grits/Polenta in our Cheesy Polenta and Grits with Smoked Gouda recipes.

Features

A case of Four, 24 oz. bags (6 lbs. total)
Gluten Free; Vegan/Vegetarian; Kosher Pareve
Manufactured in a dedicated gluten-free facility; R5-ELISA tested gluten-free
Ready in about 5 minutes
Primary ingredient for Italian entrée, polenta

White Lily Self Rising Flour

White Lilly Flour has been a favorite of Southern cooks for generations. It has lower gluten and protein content than most other flours and makes exceptionally light and fluffy biscuits and cakes.

White Lilly is a regional product generally unavailable in the North and West. It is an unbleached flour that is naturally matured in the bag with no chemical bleaching.

This is the flour we recommend for our Buttermilk Biscuit recipe.

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