4/25/2016

Southwestern Flavors for Cinco de Mayo

In celebration of Cinco de Mayo and the Mexican influence over our ever-evolving culinary landscape, we are looking to the heart of the Southwest for inspiration. These strong, bold flavors were created at the confluence of Spanish, Mexican, and Native American cultures, and have the breath and dexterity to sustain us.

Southwestern flavors add excitement to our home kitchens. They fulfill our craving for real food and real taste, and smell of mesquite, cilantro and chilies. We are so fortunate in the Bay Area to have access to a wealth of amazing ingredients, and here is a list of some of our favorites to help get you started:

Los Chileros Dried Chilies and Spice Mixes

World Spice Asado Spice Rub

Tommy's Margarita Mix

Maseca Corn Masa

Frontiers 3 Citrus Garlic Marinade

Amy's Organic Refried Beans

Queso Fresco in our Cheese Department

Casa Chicas Guacamole

Mezcal VIDA

VIDA San Luis Del Rio is an artisanal, organic Mezcal from Del Maguey in the lush, remote mountains of Oaxaca. This masterpiece is deliciously easy to sip and highly mixable. Vida is made by the truest of artisans-produced in the original, 400-year-old, hand-crafted way. This dedication to the preservation of traditions and techniques of the region, results in a mescal that is a favorite of bartenders and versatile in cocktails.

VIDA has a nose of fruit aromatics, a hint of honey, vanilla and roast agave; the palate offers ginger, cinnamon, burnt sandalwood, banana and tangerine, with a long, soft finish.

Happy Passover!

To our Piedmont Grocery family, wishing you happiness, peace, prosperity, and all the joys of Passover.

Chag Pesach Sameach!

Smoky Paloma

This fruity variation on the Paloma has a little Mezcal for added flavor and effect. It's delicious with Southwestern dishes or on it's own a a warm-weather cocktail.

The Smoky Paloma

Ingredients
1 ounce Tequila
.5 ounce Vida Mezcal
.25 ounce Agave nectar
.25 ounce Lime juice
2 ounces Pink Grapefruit juice
.5 ounce Egg white
lime wheel for garnish

Get the recipe...

Skirt Steak

For this episode of The Butcher's Block, we focus on skirt steak. Why, you may ask? Because skirt steak is hands down the best cut for tacos, and with Cinco de Mayo just around the corner, this will make for an easy Thursday night fiesta.

Skirt steak is an inexpensive cut of beef from the "plate" or the diaphragm muscles of the cow, located in the area just below the ribs. It is long, flat, and prized for its intense beefy flavor. Similar to flank steak, it is very lean, contains tough fibers, and is best served rare to medium-rare. To make it easier to eat, slice skirt steak across the grain of the meat when serving. When marinaded and cooked, it is a delicious go-to for any meal-and you get great flavor bang for your buck.

Skirt steaks take to marinades very well, and are best cooked quickly over high heat (though you can slow cook it or braise if you want). Skirt steak really shines though when grilled, seared, or used in stir-fry: anything that uses fast, high heat.

Skirt steak is so versatile that you can find it in many cuisines. We love it for tacos and fajitas, but it is great for Korean Bulgogi, any beef stir-fry, and yummy when slathered with fresh chimmi churri. It also, makes a very tasty steak sandwich.

Get the recipes for the dishes mentioned above...

Lemoncocco

We can't get enough of Lemoncocco at Piedmont Grocery. (In fact, we are sipping it as we write this post!)

We first tasted Lemoncocco at the Fancy Food show, and are thrilled that it is now on our shelves.

Lemoncocco has the flavor of Sicilian lemons for an authentic refreshing taste and wonderful lemony aroma; and a splash of coconut cream for a distinctively sweet flavor and velvety and texture.

You've gotta try it!

Charro Beans

From Amy and our "What's For Dinner Wednesday" recipe blog

The Great Southwest

Whenever the weather gets warm, my taste buds automatically go on a road trip through the southwest. It's a strange phenomenon. The minute the mercury hits 85�, I've got chilies on my mind, and margaritas in my hand. Cumin and lime juice find their way into everything I make.

I have often said that I can eat Mexican food for breakfast, lunch, and dinner-then wash, rinse repeat. But I also love Tex-Mex and New Mexican cuisine. (Nope. They are not the same thing.) Tex-Mex is mainly about larger cuts of meat, mostly pork and beef with a little chicken thrown in for good measure, and usually grilled. In New Mexican cuisine the chilies reign supreme...so much so that the question "Red or Green?" is almost the state motto...

Needless to say these past few days of warm weather have been somewhat spicy. I've been doing a lot of grilling 'cause it's fast, and there's been a lot of baseball, so fast is bueno.

I try (key word, try) to have some side dishes prepared ahead of time, so that we're not just eating slabs of meat in tortillas. (Though I am totally cool with that). Beans are a favorite in all forms. Refried. Black. Ranchero, or these yummy things.

Feel free to experiment with bean varieties though stay with the larger ones for best results.

Get the recipe for Charro Beans...

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