Exciting Sauces From San-J

Sauces are the best way to liven up any meal. The centuries old San -J realizes this and has some exciting and different sauces such as Sweet And Tangy, Teriyaki  and Thai Peanut that can be used for almost everything, from salads to barbecue , from salads to egg rolls. They're perfect for adding zest to any summer meal.

What is unusual about any San-J product is that they are gluten free and have been made that way for  two centuries.San-J  or San Jirushi is one of Japan's oldest companies, having been founded in 1804 by the Sato family. They started with miso and Tamari, a thick sauce  and  now have expanded to gluten free Asian cooking sauces,.This allows those with celiac disease to enjoy dishes and sauces without any worries about bad side effects or reactions..There is a wide range to choose from, such as Szechuan with the zing of ginger, traditional teriyaki along with the fiery Thai Peanut and fruity Sweet and Tangy.Rounding then out is zingy Asian BBQ along with the zesty  Orange Sauce and the smoky tasting Mongolian Sauce. All have natural ingredients such as apple cider vinegar, soy beans along with plum juice concentrate and ginger. Another good thing about them is that they don't have to be refrigerated once they're opened )although to be honest  you won't have them around long}.

I recently tried the Teriyaki, Thai Peanut and Sweet And Tangy sauces and marinades. The Teriyaki is perfect right now for marinating chicken and beef for the grill. It has a lovely mellow taste that only adds to the meats. I would definitely recommend it for grilled wings and legs, perfect for a Saturday night party. The Thai Peanut has a  flavor that 's tempered by peanuts and red pepper. You could use it  to vary a Pad Thai dish to zing it up . It can also be used in making an easy Thai noodle dish. Just use angel hair pasta along with chicken breasts, julienned carrots and diced onion to create a tasty and exotic dinner.Thai Peanut can also be used  as a dressing for a yummy and refreshing Thai salad. Pour it over shredded cabbage and  vegetables of your choosing. You can add grilled chicken or shrimp for more weight. San-J 's Sweet And Tangy sauce  proved an excellent dipping sauce for veggie egg rolls. It had a nice bright flavor that didn't over power the wraps. It also makes an excellent sauce for Chinese style fried chicken too along with dumplings and spring rolls.

Liven up your summer barbecues and parties by adding San -J's Asian cooking sauces.They will add zest and zing to chicken and beef along with salads and Thai dishes Try them for some warm weather fun.

Camping Cuisine

Camping is one of those fun summer trips that unites you with Mother Nature. It's sleeping under the stars,  swimming and splashing in streams and dining al fresco. Nothing beats the last and it's amazing what can be cooked at a campsite. You can have fun creating some tasty dishes over a campfire.

Before you embark, write out a plan of what you're going to eat. Also anticipate any monkey wrenches thrown in your path. If one of your fellow campers comes back with clams or a freshly caught fish , be prepared with the appropriate knives for shucking and deboning . A Swiss army knife wouldn't go amiss so make sure you bring one. Bring a spatula  and a wooden spoon for stirring and mixing. Pack  a cast iron skillet which can be used  for everything from frying and baking to cooking pancakes. Buy a cooking grate which looks like the top of a cheap barbecue grill. It's great for cooking steaks and burgers along with veggies and toasting bread. You can also buy a cook stove, basically a burner with a base that's usually fuelled by propane. These can be easily had at any store , from L.L. Bean to Sears.If you go with a campfire , know when it's ready to use. Build one an hour before cooking so the fire burns down and there are no big flames.The coals should be hot enough now to cook a full meal on the fire.

One of the best ideas for camping cuisine is eating local. Many camp sites are located near farms and some near oceans and lakes. Take advantage of this. Buy fresh veggies and fruit. Take advantage of local dairies for milk, cream , butter and even eggs. If you're camping near the beach, then buy local seafood. Nothing beats boiled fresh lobster with  a tin of dairy fresh melted butter. Think dehydrated foods too. Companies like Alpine Aire and Mountain House sell  these and they have a wide range of different dishes, from granola for breakfast to beef Stroganoff and chicken chili for lunch and dinner. You can bring a cooler too for steaks and burgers but make sure it's always cold and you have plenty of ice or get ice for it.Bring dried spices along .These are light to pack and can zing up your meats and  veggies.Of course make sure you have the ingredients for that campfire .classic, s'mores. Keep the chocolate in the cooler until you're ready to use it.

Eating al fresco is the best. There's nothing like cooking and eating under the stars.It's one of the perks of camping!

Lush Succotash

Succotash used to be considered that blah dish served in high school cafeterias. However this indigenous American dish can be delicious if made properly. It's also a great way of taking advantage of summer's harvests too by adding a cornucopia of fresh veggies and beans..

David Tanis wrote about it and improved on the classic recipe in yesterday's New York Times Food section. The dish originally was made by a branch of  Narragansett Indians in Massachusetts. Their msickquatash was Anglicized into succotash and contained the basics or Three Sisters of indigenous cooking. These were corns , beans and squash which was cultivated in three separate mounds and grown in copious amounts.. There were summer and winter versions. The summer featured fresh sweet corn, shelling beans or fresh green beans and tender summer squash. Fresh or dried meat and fish were also added to give it more weight The winter version consisted of dried corn, dried beans and pumpkin,Both recipes were a boon to early settlers who struggled with crops and food supplies. Succotash gave them both the needed nutrition and food to survive.

Sadly the dish suffered in the centuries after that.School cafeterias across the country vilified it,It's usually a blah mix of corn, beans and lima beans. Once in a while pearl onions  were added while  home made versions had ample amounts of butter or margarine added to  give it some zip (as I have done). Mr. Tanis throws August's bounty into the mix. He puts in zucchini, green peppers and tomatoes for color and zing. While traditional succotash has salt pork or bacon for extra flavor. Mr. Tanis amp it up by adding lobster chunks, He also tosses in a dollop of crème fraiche .Okra is another new ingredient that is thrown into the mix. It is great for thickening the stew as well as it giving it flavor. It can be omitted if  no one likes it There are the traditional ingredients too,There is the original corn , shelling beans along with any choice of lima, cranberry or  even black eye peas.

Succotash is a great way to enjoy the summer's bounty and celebrate indigenous cooking. Make it today with lobster for a lush feast. It's not that yucky side anymore but an elegant stew, featuring the best of land and sea.

Lucali An A List Pizzeria

In the old days a neighborhood pizzeria usually got good reviews from loyal locals. Nowadays they get on the A -list being the highlight of celebrity tweets. Lucali, a trendy Brooklyn pizzeria is just this but so much more. Like any good city pizza parlor, it produces mouth watering pies.

It was the subject of Alan Richman's interview in today's New York Times Food section. Lucali is the invention of Mark Iacono, a Carroll Gardens native,  who brought business and good food back to his old neighborhood.What is truly unusual is that Chef Iacono has no background , no culinary education or family in the business.it was cooking with his nonna, his grandmother that was the springboard into pizza making and cooking. Another impetus was the pizza he had growing up, with it's paper thin crispy crust with the right amount of  cheese and sauce. It has paid off It's a favorite of Brooklyn boy, Jay-Z and his wife, Beyoncé. They famously blew off the Grammys to share a pie there. David Beckham famously tweeted  about having his most amazing meal there. It has become so popular that CHef Iacono has opened up a branch in Miami and will be opening up another Lucali in L.A..

The restaurant only has pizza and calzones, from the looks of the website. There is the choice of a plain pie and toppings which cost three dollars each.  Chef Iacono offers the usual, basil and the unusual , such as Portobello mushrooms, shallots or artichoke hearts. The calzones have a creamy mozzarella filling with extra sauce  for dipping. Another plus is the atmosphere. Chef  Iacono has made it look like a period piece pizzeria, with  even brass handled candlesticks that would not go amiss in the Masterpiece series "Poldark". The color scheme is not the typical red and white check, but sepia and creamy shades of brown that are reminiscent of tintypes. It's a perfect place for proposals and many a pizza has come out with MARRY ME written on it in mushrooms.The restaurant is where a beloved candy store Louie's was and it was an important part of his childhood. The restaurant was in part named for him and the Iaconos" daughter Kalista.

Good New York  pizza is few and far between. Go to Lucali to taste the best pie, the pizza of rock stars and sports idols.. Try it for a taste of heaven.

Cooking Through A Heat Wave

Most of the US is in the middle of a hotter than a fired up grill heat wave. It is summer , after all and the dog days of August to boot. Cooking in a hot kitchen is not always the best. What to do? Keep it light  and easy, both with food and eating.

If you have a grill this is the time to use it but use it  sparingly. One, it's torturous to stand outside in ninety to one hundred degrees , tending to a hot  fiery grill and two, too much of that barbecued stuff is no good for you. If you do have to cook, keep it easy , Dogs, burgers and steak are your best bets. They're a simple cook up  without any hassle or fuss. Make easy sides too. Think a baked potato or grilled onions and tomatoes. For those who don't have grills or don't like the idea of charred meat, then  stick with pasta and rice. These are versatile and you can make all different types for variety. Try a pasta con salsa crudo. This is just taking chopped tomatoes and letting them sit in a bowl with a bit of sea salt and red pepper flakes as you cook the pasta. Mix in when it's done and add some fresh mozzarella or freshly picked basil on top. Rice is another easy fix. You can make a quick lunch or Sunday supper congee with some bouillon cubes and a cup or two of instant rice. It can also be spiced with oregano and red pepper along with sliced ham and stuffed into cored and seeded peppers. Greens like Swiss chard and broccoli rape can be cooked in a flash  in a frying pan. You can serve them with sautéed chicken breasts or steak for a heartier meal


Salads, any salad , is desirable. Make a tasty chef  salad that will last for two meals. Serve with sun warmed baguettes or Italian bread. Canned tuna is another heat wave must. It can be made into a variety of different dishes. Buy both the oil and water based ones to expand your food base. Tonno en olio makes a simple but truly satisfying supper when paired with just French bread. Add tomatoes for  a taste of Provence.. Plain tuna can be mixed with mayo , diced celery and onion for a tuna salad that is perfect for lunch time sandwiches. If you want to go  up scale then think crab. Like tuna you can make wonderful salads with it.  Hard boiled eggs are another plus during these hellish times. They cook up in three minutes and can be added to any salad or just eaten plain with a little sprinkle of salt. Egg salad is another friend to a home chef. It's an excellent filling for sandwiches but also for hollowed out tomatoes too. If you're stuck entertaining, don't worry. There are some elegant and easy dishes to make for company. Cold poached salmon is a great dish .It takes, at most ten minutes or less to cook up .Serve with sour cream and onion sauce  for color and more flavor. Another chic idea is serving paper thin prosciutto slices  with melon along with a chilled Prosecco wine.

It's a heat wave,for sure. It's time to chill , especially in the kitchen. Take it easy , cook light and simple. Eat light and simple too during these hot summer days.

The Graze Craze

Snacks delivered to your doorstep? That's every foodie's dream and it can become a reality. A new company called Graze is sending goodness and good munchies. It's not only a neat spin on snacking, it's a healthier way of eating.

The company  was started by a group of seven friends who were tired of eating the usual chips and dips. They wanted variety but variety with nutrition. The groups came up with healthy snacks, thanks to their taster Eleanor (no last name is mentioned) who creates the large array of both sweet and savory noshes.The ingredients are artisanal, with small family bakeries and fruit producers contributing.Graze tries to go for the unusual and best tasting. It also has classic flavored snacks such as the Boston cream pie sweet snack mix and a sesame garlic crunch.Surpriingly  enough they also have broths like the Vietnamese pho for a quick hot mini meal. A Graze box can contain anywhere from four to eight small packs .It's a small box with  small fistfuls of crunchies that costs $11.99 per month. They also have a sharing box too which are twenty bags you can give out to family and friends.

How does the Graze snacks taste? Interesting. My box had New York Everything Bagel, Iced Cinnamon Bun, Vitamin E Defense and Pizza Margherita. My favorite was the New York Everything Bagel. These were crunchy poppy seed onion sticks, that tasted more like flavored Melba toast than bagels.The Iced Cinnamon Bun took some getting used to. Imagine a Ciinabon deconstructed and then reimagined as a healthy snack.Cinnamon honey almonds are mixed with yogurt covered sunflower seeds and vanilla cookie drops. They have to be eaten together to get the whole effect. There was one super healthy snack of hazelnuts, raisins peanuts and  dried cranberries which is a pretty tasty snack that would work on any picnic. I also liked the Pizza Margherita which has basil infused Melba toast bites and mini tomato breadsticks. What was a detractor were the cheese cashews.I would have put cheese nibbles instead of the nuts which really don't belong in a pizza mix.

Graze is a foodie's dream come true and delivered to the front door. There's an interesting array of snacks , both sweet and savory to try.It's different than the usual chips and pretzels , for sure.

Refrigerator Roulette

It's the weekend.It's too hot to go to the store to shop, yet you have to have some kind of lunch or supper for yourself and the family. What to do? Play roulette - refrigerator or pantry. There are ingredients there for something.- that's up to your creativity.

Every home chef should have pasta and rice in their arsenal. These are great as any base. Spaghetti and angel hair pasta can be turned into pasta con burro,  a light dish that is packed with flavor. Sub in garlic and olive oil for the butter  and make aglia e olio, another simple dinner that can be amped up with grilled chicken or salmon if you have them.Rice and beans are a staple in most kitchens. This is easy to make and  again, you can add to it. Try chicken or ground beef to give it more weight. Throw in a can of tomato paste and sauce  along with a dash of chili powder for a quickly made chili. Even without the spices it' still good. Rice can also be the base for a curry too.( remember that the spice rack is your friend here too ). An easy one can be made just by using the two ingredients. If you want throw in any veggies  found in the fridge or freezer , go ahead. Peas  and potatoes can also be tossed in too for more flavor.

Suppose the fridge holds only dribs or drabs or just cartons of leftovers?  Use them. Leftover cheese , flour, and a little milk can be melted down into a sauce Add some chicken or veggie broth and you have a soup.Sliced cheese, ham  and bread can be repurposed  into a yummy Croque Monsieur, that tasty French bistro sandwich.If you just have cold cuts, then think an Italian hero or better yet , a chef salad. Mix some mayo and ketchup together with oil and vinegar for a homemade French dressing. to pour over it. Tuna fish is another versatile player in refrigerator roulette. Mix it with mayo and chopped celery for a stuffing for tomatoes or make a lovely salad Nicoise with it.It can also be perfect  as a tuna melt with cheddar on top for a heartier lunch or supper.. Any leftover bread can be repurposed in both savory and sweet ways. You can make  savory bread pudding as well as a sweet one. There is a bread salad that consists of stale cubed Italian bread, tomatoes ad sliced onion. One of the classic bread recipes is French toast and it can be made for any meal. Besides it's one that you know the kids will love  and eat up instantly.

Refrigerator roulette can be a life saver,Look through the fridge or pantry for ingredients and then be creative. You can come up with a tasty meal with what ever is around.