Hello Cyber-Audience!
It's kind of been a little while since I posted anything... Oops... It's been crazy busy here on this end!!!
Do you all remember something like 2 months ago when I wrote from the 2010 Winter Fancy Food Show in San Francisco? If you don't, you need to go back into the archives and catch up! It's good stuff! That's beside the point though.
Anyway, I spoke of an interview they were doing with our National Sales Manager, Kimberly. It was all exciting and it was going to be a part of their live stream and I added a link and everything!!! Well, I can't tell you how much I myself watched that livestream hoping to see it (I was busy blogging on the side of the convention while they filmed, so I had no idea what happened in the interview) and I watched numerous other interviews and never once got to see ours!
Later on, I find out, along with everyone else at the company, that I never saw it because it never made it up! Apparently there was some weird glitch and our, and apparently some other companies, were cut out by accident... :( But we got the opportunity to refilm!!! Which is the point of today's blog: Debuting the actual interview!
Awesome possum!
P.s. The temperature is heating up, isn't it time you started grilling again? Just something to consider... :)
Tuesday, March 30, 2010
Tuesday, March 16, 2010
March is Caribbean Month!
The weather is starting to warm up again, or at least for a few days, and it's time to get back outside and start grilling! Summer will be here before we know it and to get us all in the mood, we here at Scott's Food Products have designated March to be Caribbean Month! So what exactly does this mean for you? Allow me to explain :)
For the rest of March, we will be featuring - drumroll please!- no, no, not a drumstick, drumroll! oy...
And the nominees are:
Jezebel Spice
Strictly Pepper
How about trying out Lyrica's Jambalaya with Jezebel spice? She is our Sales Executive here, and she is an excellent cook! By seasoning your chicken or shrimp with Jezebel Spice before making your Jambalaya, you will add an extra little kick and a lot of flavor to this great meal!
Or what about some Sweet Teriyaki Fish with our Teriyaki Sesame and your choice of fish! And speaking of fish, maybe try a little Lemon Pepper red snapper?
For the rest of March, we will be featuring - drumroll please!- no, no, not a drumstick, drumroll! oy...
And the nominees are:
Lemon Pepper
Teriyaki SesameJezebel Spice
Strictly Pepper
The deal is you can get $0.50 off your purchase when you buy 2 of the above mentioned items! Woo hoo!!
And now, to entice you just a wee bit more, here are some wonderful Caribbean inspired ideas to go along with these items. I'm not a huge fan of recipes, but I am a fan of suggestions! So please, take my suggestions, and make them your own!
How about trying out Lyrica's Jambalaya with Jezebel spice? She is our Sales Executive here, and she is an excellent cook! By seasoning your chicken or shrimp with Jezebel Spice before making your Jambalaya, you will add an extra little kick and a lot of flavor to this great meal!
Or what about some Sweet Teriyaki Fish with our Teriyaki Sesame and your choice of fish! And speaking of fish, maybe try a little Lemon Pepper red snapper?
Alright, my last suggestion for the day would be Pepper Shrimp with Strictly Pepper. Really, it is the best pepper blend in the world! What better to make a pepper shrimp recipe with than Strictly Pepper? You won't necessarily have to use as much pepper, since ours packs a punch! However, you may discover how much more you like pepper because of it, and then you may use just as much because it is just sooo good!
I really wish I was sitting on the beach drinking something with a cute little umbrella in it and eating one of these little ideas I just wrote about! It sounds like a perfect day to me! Soon Cristina, soon... At least, that is what I am going to tell myself!!! If you make it to a tropical island before me, and honestly, you probably will, send me a vacation picture to make me jealous! Ooh, even better, make one of these dishes with the items you buy during this promotion and send me a picture of that dish in paradise! It will be like the Travelocity gnome, except it will be the traveling jar of Scott's Food Products!
Aaaah, paradise!
Expires 5/31/10
Wednesday, March 10, 2010
Want a free jar of Santa Maria?!?!?!
Big news people!!!!! Tomorrow is the official first day of an incredible promotion at Pacific Ranch Market in Orange.
Get this: for every Kobe Tri Tip purchased in the next month, you will receive one free jar of our Santa Maria!!!!
I can't tell you all how excited we are about this! It is going to be huge! Really, how can you pass up one whole 7 oz jar, free!!! You get an excellent tri tip, and you get an excellent seasoning! So everyone in Orange County, at the very least, needs to rustle up a coupon and get on over to Pacific Ranch Market! Get some great meat, and while you are at it, get some amazing fresh produce and other goodies to make a wonderful meal!
Ooh! And while you are at it, don't forget to congratulate Dave behind the meat counter on his new baby!!!!!
Expires 12/31/10
Get this: for every Kobe Tri Tip purchased in the next month, you will receive one free jar of our Santa Maria!!!!
I can't tell you all how excited we are about this! It is going to be huge! Really, how can you pass up one whole 7 oz jar, free!!! You get an excellent tri tip, and you get an excellent seasoning! So everyone in Orange County, at the very least, needs to rustle up a coupon and get on over to Pacific Ranch Market! Get some great meat, and while you are at it, get some amazing fresh produce and other goodies to make a wonderful meal!
Ooh! And while you are at it, don't forget to congratulate Dave behind the meat counter on his new baby!!!!!
Expires 12/31/10
Wednesday, March 3, 2010
March comes in like a lion, and out like a lamb
Speaking of lamb, have you tried our Mediterranean Garlic Marinade yet? I think this is a great time to introduce you to this amazing marinade, because it goes great on lamb, among other things, and it is green, for St. Patricks Day, which is right around the corner, and it goes incredibly well on fish! Seeing as how it is still lent, I think it is appropriate to give Mediterranean Garlic a little time in the spotlight!
Quite possibly our most versatile product (Santa Maria lovers may be rolling in their metaphorical graves), Mediterranean Garlic is also a wonderful accompaniment to chicken, shrimp, veggie kabobs, and even as a dip for bread!
Ok, here is the deal with the bread dipping. Do not, I repeat, DO NOT dip bread straight into the jar! It really won't taste that amazing straight out of the jar because there is vinegar in all of our marinades to help them penetrate the meat and infuse it with flavor! All of you Hitchhiker's fans should know: Don't panic! There is a simple solution to make it taste the way it is supposed to. Once a piece of marinated meat has been cooked, the vinegar has been cooked off and the true flavor profile of the marinade will emerge. This means, if you want to use Mediterranean Garlic as a dipping sauce for bread, all you have to do is cook off the vinegar by heating some of the marinade in a skillet. In no time at all, you can pour it in to some kind of a container and you can dip away in delicious mediterranean garlicky goodness! I would say that is a step up from regular olive oil, wouldn't you?
Another idea: garlic bread. Take a delicious loaf of french bread, freshly baked from your local market, and cut it in half langth wise. Brush some Mediterranean Garlic on each half, sprinkle it with parmesan cheese, and bake. Voila! The oven cooks off the vinegar and you are left with the best garlic bread ever!
Green is the theme for St. Patrick's Day, but I wouldn't recommend wearing the marinade to keep from getting pinched... While you will succeed in not getting pinched, it won't be because you are wearing green. It will mostly be because you reek of garlic. And really folks, we marinate meat, not ourselves. Enough said. Maybe carry a jar around in your pocket, just make sure it stands upright. You may flash the jar at pinchers when needed.
Since Lent is still upon us, another great addition to the fish fry is, obviously, Mediterranean Garlic. It is wonderful for all kinds of seafood, including shrimp. I don't know if shrimp counts for Lent, but I had to inform you anyways. Continuing on Lena's post from a little while ago, give your fish fry goers some variety by offering Mediterranean Garlic fish as well as Lemon Pepper fish! You won't disappoint.
Lastly, since Easter is around the corner, try some Mediterranean Garlic for your Easter Lamb Crown Roast! Check out this lovely recipe below!
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How is that for some great ideas? Thinking about going Mediterranean for dinner tonight? Well, you know what to do! Check out the website, get even more great ideas, and we will get you your Mediterranean Garlic as soon as we see your order! Really, our turn around time is phenomenal, if I do say so myself. Give it a try! Order something today, and you tell me if you don't get your order processed by the next day at the latest! Overall, our company cares about you and the deliciousness of the food you eat! Therefore, your orders are a priority for us. We get those things processed ASAP! If you find things to be different, leave me a comment, and I will take care of it! You can trust me, I'm the owner's daughter... :)
Quite possibly our most versatile product (Santa Maria lovers may be rolling in their metaphorical graves), Mediterranean Garlic is also a wonderful accompaniment to chicken, shrimp, veggie kabobs, and even as a dip for bread!
Ok, here is the deal with the bread dipping. Do not, I repeat, DO NOT dip bread straight into the jar! It really won't taste that amazing straight out of the jar because there is vinegar in all of our marinades to help them penetrate the meat and infuse it with flavor! All of you Hitchhiker's fans should know: Don't panic! There is a simple solution to make it taste the way it is supposed to. Once a piece of marinated meat has been cooked, the vinegar has been cooked off and the true flavor profile of the marinade will emerge. This means, if you want to use Mediterranean Garlic as a dipping sauce for bread, all you have to do is cook off the vinegar by heating some of the marinade in a skillet. In no time at all, you can pour it in to some kind of a container and you can dip away in delicious mediterranean garlicky goodness! I would say that is a step up from regular olive oil, wouldn't you?
Another idea: garlic bread. Take a delicious loaf of french bread, freshly baked from your local market, and cut it in half langth wise. Brush some Mediterranean Garlic on each half, sprinkle it with parmesan cheese, and bake. Voila! The oven cooks off the vinegar and you are left with the best garlic bread ever!
Green is the theme for St. Patrick's Day, but I wouldn't recommend wearing the marinade to keep from getting pinched... While you will succeed in not getting pinched, it won't be because you are wearing green. It will mostly be because you reek of garlic. And really folks, we marinate meat, not ourselves. Enough said. Maybe carry a jar around in your pocket, just make sure it stands upright. You may flash the jar at pinchers when needed.
Since Lent is still upon us, another great addition to the fish fry is, obviously, Mediterranean Garlic. It is wonderful for all kinds of seafood, including shrimp. I don't know if shrimp counts for Lent, but I had to inform you anyways. Continuing on Lena's post from a little while ago, give your fish fry goers some variety by offering Mediterranean Garlic fish as well as Lemon Pepper fish! You won't disappoint.
Lastly, since Easter is around the corner, try some Mediterranean Garlic for your Easter Lamb Crown Roast! Check out this lovely recipe below!
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Thursday, February 25, 2010
We are expanding online!!!!
So, this has been a very exciting week for me! Considering I have never written a blog before, I have been getting a lot of pretty great feedback! I have recently gotten this blog added to a few nifty websites, and I think you should go check them all out!
My blog has been approved to be included in Foodie Blogroll, Petitchef, and Foodista!
Foodie Blogroll is a great community of Foodie blogs! And we here at Scott's Food Products are now honored to have a place among all of the other foodies!
Petitchef is a "french based Cooking recipes Portal," and yes, I absolutely did quote that from the comment they left on my Short and Spicy post! Find some great recipes from all over the world on this website!
Foodista is a cooking encyclopedia for everyone! Add to it, learn from it, and so on and so forth.
So go forth in to the world of food blogs! And when you are done, come back and leave me a comment! I would love to hear what you think of our new internet expansion!!!!!
Woot!
My blog has been approved to be included in Foodie Blogroll, Petitchef, and Foodista!
Foodie Blogroll is a great community of Foodie blogs! And we here at Scott's Food Products are now honored to have a place among all of the other foodies!
Petitchef is a "french based Cooking recipes Portal," and yes, I absolutely did quote that from the comment they left on my Short and Spicy post! Find some great recipes from all over the world on this website!
Foodista is a cooking encyclopedia for everyone! Add to it, learn from it, and so on and so forth.
So go forth in to the world of food blogs! And when you are done, come back and leave me a comment! I would love to hear what you think of our new internet expansion!!!!!
Woot!
Monday, February 22, 2010
Lena for Lent!
Hi! My name is Lena the Lemon! I'm taking over for Cristina today in writing this little entry! You know, we have been very busy here at the company with all of our meetings and taking orders, and I think she just needed a little help. If you didn't notice, she was a little MIA last week... Ok, I realize she was out of town, but her loyal fans need her! Anyway, I offered to lighten her load a little by writing this for her today!
Gosh, this is so exciting! I have never written to the entire internet before! It's such a huge audience! Who knows who could be reading? Chef Gordon Ramsey? Emeril? The President!!! Ok, calm down Lena, deep breaths....
I think now is a great time to bring up the fact that Lent just began last week! This means that many people aren't eating meat on Friday! Which means a lot of people are turning to fish! Well let me tell you, my lemon pepper is excellent on fish! Just a few weeks ago, we were having a little photo shoot, and I was featured on some delicious salmon! Not to toot my own horn, but everyone that tried it said it was the best salmon they have ever had! I guess my lemon pepper flavors were just right on that piece of fish. I did mention earlier that I love a good meal, didn't I? So instead of being sad that you have to give something up, rejoice in that fact that you get to eat something, dare I say, even more delicious than you may have had otherwise!
Well, you have been such a great audience! I just can't tell you what a great time I have had today! I hope I inspired some great Friday Night Fish Frys for all of you people observing Lent! This was so much fun, maybe Cristina will be busy more often, and then I can come talk to you again!!!
Friday, February 12, 2010
To marinate, or not to marinate!
That is the question! Or maybe it is how to marinate? Or what is a marinade...?
I don't know about you, but as the days, weeks, and months continue to go by, it has come to my attention that many people are unsure of how to use a marinade. Seasonings are so simple: rinse the meat, sprinkle on seasoning, then cook. Bam! Meal ready! Marinades are just slightly more involved, but they really aren't that hard to use and in the end you have a fantastic meal! So let's get down to the nitty gritty and clear away all the confusion so you can have a fabulous dinner tonight!
BENEFITS
Why should you use a marinade to begin with? A good marinade should actually penetrate a cut of meat so there will be flavor throughout the entire piece of meat. Beware of marinades that just sit on top! They are not doing their job properly! Our marinades have vinegar in them especially for this purpose. It may not taste that great if you stick your finger in the jar to taste it right off the bat. Just give it a chance, and you will find that once you are at the final product, the vinegar has been cooked off and you will be able to taste the true flavor profile of the marinade!
A little side note about the vinegar: it kills bacteria! That makes it safe to marinate your meat and throw it in the fridge to keep marinating for a couple days, no problem! If you want to get super duper fancy, you can freeze your meat in marinade, and that helps to prevent freezer burn. And then when you take it out to defrost, your meat will automatically marinate as it defrosts!! Woo hoo! It just keeps getting better and better, doesn't it! Can you say quick meal? Ok, moving on...
HOW TO
Alrighty, now let's figure out how to actually use this stuff since now we know why we should use it.
1. First things first: rinse off the meat. Always rinse off your meat! Hygiene people, hygiene! It gets all the little microscopic whatnots off your meat, and then you can start with a clean slate :)
2. Next, pat your meat dry. Otherwise you have water on the cut of meat and that will dilute the marinade. Not a huge deal, but we are talking flavor, so let's not dilute the marinade and your meat will taste better in the end. If you want to/need to trim up the meat, now would be a good time to do it.
3. Take a zipper type plastic bag, put the meat in the bag, and use just enough marinade to cover the meat. No need to drown it in marinade, you just want to make sure there is enough to coat the surface of the meat so it can soak in everywhere. Sometimes I get questions about how much to use: half a jar, a whole jar? I honestly don't know, just use enough to cover the meat. It will vary constantly depending on how much food you are making, so follow these guidelines and it will turn out great, I promise.
Ok, now that you have the meat and marinade in the bag...
4. Squeeze out all the air as you zip the bag closed. It is kind of like a makeshift vacuum seal and helps to marinate more effectively.
5. Now we wait. Throw it in the fridge or freezer, depending on how soon you are going to use it. Technically, you could just marinate for a few hours, but really, you should adopt our little mantra: One day is good, Two days is better, Three days is Awesome! And yes, it is ok to leave it marinating in your fridge for three days. Remember the vinegar? Great!
So those are some steps for marinating meat. From there you take the meat after it has had a nice long while to marinate and soak up all the flavored goodness it has been sitting in, and you cook it however you may like.
Did you know we have 7 different marinades to choose from? Even our barbecue sauces, like Jezebel Spicy Sauce, can penetrate a cut of meat! I encourage you to check out our website and try something new! http://shop.scottsfoodproducts.com/main.sc Add some variety to your kitchen, and spice up your dinner tonight!
I don't know about you, but as the days, weeks, and months continue to go by, it has come to my attention that many people are unsure of how to use a marinade. Seasonings are so simple: rinse the meat, sprinkle on seasoning, then cook. Bam! Meal ready! Marinades are just slightly more involved, but they really aren't that hard to use and in the end you have a fantastic meal! So let's get down to the nitty gritty and clear away all the confusion so you can have a fabulous dinner tonight!
BENEFITS
Why should you use a marinade to begin with? A good marinade should actually penetrate a cut of meat so there will be flavor throughout the entire piece of meat. Beware of marinades that just sit on top! They are not doing their job properly! Our marinades have vinegar in them especially for this purpose. It may not taste that great if you stick your finger in the jar to taste it right off the bat. Just give it a chance, and you will find that once you are at the final product, the vinegar has been cooked off and you will be able to taste the true flavor profile of the marinade!
A little side note about the vinegar: it kills bacteria! That makes it safe to marinate your meat and throw it in the fridge to keep marinating for a couple days, no problem! If you want to get super duper fancy, you can freeze your meat in marinade, and that helps to prevent freezer burn. And then when you take it out to defrost, your meat will automatically marinate as it defrosts!! Woo hoo! It just keeps getting better and better, doesn't it! Can you say quick meal? Ok, moving on...
HOW TO
Alrighty, now let's figure out how to actually use this stuff since now we know why we should use it.
1. First things first: rinse off the meat. Always rinse off your meat! Hygiene people, hygiene! It gets all the little microscopic whatnots off your meat, and then you can start with a clean slate :)
2. Next, pat your meat dry. Otherwise you have water on the cut of meat and that will dilute the marinade. Not a huge deal, but we are talking flavor, so let's not dilute the marinade and your meat will taste better in the end. If you want to/need to trim up the meat, now would be a good time to do it.
3. Take a zipper type plastic bag, put the meat in the bag, and use just enough marinade to cover the meat. No need to drown it in marinade, you just want to make sure there is enough to coat the surface of the meat so it can soak in everywhere. Sometimes I get questions about how much to use: half a jar, a whole jar? I honestly don't know, just use enough to cover the meat. It will vary constantly depending on how much food you are making, so follow these guidelines and it will turn out great, I promise.
Ok, now that you have the meat and marinade in the bag...
4. Squeeze out all the air as you zip the bag closed. It is kind of like a makeshift vacuum seal and helps to marinate more effectively.
5. Now we wait. Throw it in the fridge or freezer, depending on how soon you are going to use it. Technically, you could just marinate for a few hours, but really, you should adopt our little mantra: One day is good, Two days is better, Three days is Awesome! And yes, it is ok to leave it marinating in your fridge for three days. Remember the vinegar? Great!
So those are some steps for marinating meat. From there you take the meat after it has had a nice long while to marinate and soak up all the flavored goodness it has been sitting in, and you cook it however you may like.
Did you know we have 7 different marinades to choose from? Even our barbecue sauces, like Jezebel Spicy Sauce, can penetrate a cut of meat! I encourage you to check out our website and try something new! http://shop.scottsfoodproducts.com/main.sc Add some variety to your kitchen, and spice up your dinner tonight!
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