A condiment dipping sauce for Tonkatsu (shown below), Japanese deep fried pork cutlet. The term "Tonkatsu" comes from the word "katsu" meaning cutlet and "tonkatsu" meaning breaded and fried cutlet. The savory, delicious sauce has a thick consistency, and this dish is great when accompanied by jasmine rice. Also see our recipe for Japanese coroquette which should be served with this sauce as well. Bulldog is a very popular brand throughout Japan.Price:
Recipe: Caveman T-bones with hot sauce of Hellfire (this page)
Recipe: grilled Mussels on a bed of flaming pine needles (this page)
For further competition details of recipe chef Steven Raichlen barbecue and how you can enter, click here.
Things are heating the innovative company, a consortium of three entrepreneurs awarded hot sauce. Have joined forces two years ago and their exciting new custom sauces are about to hit the market. Furthermore, you are using their skills combined to create and deploy custom label hot sauces for businesses looking to profit with advertising.
Sudbury, Massachusetts (Vocus)--27 September 2010 two years ago, three of the hottest hot sauce entrepreneurs country, David Ashley (Ashley Food Company), Chris McCarthy (Insane chicken) and Charlie Schandelmayer Railroad Museum (B & o and a sauce to save a dog, a dog rescue organization.
"We provide this great opportunity for a non-profit company, restaurant, shop or any business to promote herself and making money at the same time," says McCarthy."How often can you say that about a schema marketing?"
The company offers its innovative recipes for private label sauces or will produce the recipe of a customer in quantity. Also offers a variety of pre-printed labels, from the beautiful to the point of absurdity, with information about client added during the manufacturing process, or is capable of producing custom labels.
"We are proud of the attractiveness of our labels," says Ashley. "We work with artists excellent, so that our labels make a strong impression — and have lots of shelf appeal if they are on sale in retail outlets."
With 11 web archives, promote its products and services already, the company will present soon new microsite for individual products, each with a profile of the artist who created the product label.
The innovative company is the result of three award-winning producers of hot sauce, Ashley of Sudbury, Massachusetts, McCarthy of Norwell, Massachusetts and Schandelmayer of Atlantis, Florida.Ashley Sauces, including one that uses the hottest pepper in the world, have won multiple awards, and he has collaborated with personalities like Joe Perry of Aerosmith and Bob Weir of the Grateful Dead to produce private label sauces.McCarthy produces seasonings and rubs and sauces and has a barbecue sauce of the Month Club. Schandelmayer produces a wide variety of hot sauces is partial award and the names of provocative as Colon Cleaner product.
"If you don't have a good time in this area must have a foot in the grave," says Schandelmayer. "We like to help companies to have a little fun while also promoting themselves and make a profit ".
The innovative Company LLC is a partnership between David Ashley (Ashley Food Company, Chris McCarthy (Insane Chicken), Charlie Schandelmayer (salsa Crafters), which have a combined total of 46 years of experience in the food sector. we produce several lines of our products and co-pack for other companies, private label accounts of large or small, and store and dispatch products. currently operating 11 web shops and will be adding many more in the near future.
Contact:
David Ashley
978-331-0473
The innovative company
# # #
Ashley Food co.
David Ashley
978-331-0473
Email information
As New England, I would like to the idea that chowders — if seafood or corn — must be thick. Very thick.
But where does my marriage to tradition.I love both seafood and maize chowders, and I see no reason why they cannot be combined. I also think that coconut milk and other flavors often associated with Indian food work well with both.
And so I decided to bring them all together in a pot.Rather than the more traditional cream, I used a can of coconut milk lite to add that the creamy chowders need wealth, as well as Briar starchy potatoes for the body.
Once the base, it's easy to add fish (favorite shrimp for their consistence, strong flavor and easy preparation, but use whatever fish you prefer) and maize. frozen while the kernel may be replaced, the taste of fresh, just cooked corn is wonderful (and lesser penalty).
Finally, a splash of hot sauce at the end brings together. What do not know most people is that hot sauce in small quantities it will increase the other flavors of the dish without adding any real heat.
Corn Curry shrimp and Chowder
From 4 to 6 servings of makes
4 ears of corn
2 tablespoons olive oil
1 large onion, diced yellow
2 teaspoons curry powder
1 1/2 tsp. smoked paprika
1 can of coconut milk lite (15-ounce)
1 l chicken stock
2 large potatoes, peeled and diced reddish
1 kilo of large raw shrimp, scallops and code removed
Black pepper and salt, to taste
Hot sauce, to taste
1. cut the kernel by ears of corn.To this end, stand each ear on its end wide and use a serrated knife saw down the length of the cob.Discard the cobs.
2. in a large saucepan on medium high, heat the olive oil. Add onion and sauté until just starting to Brown, about 5 minutes.
3. Add curry powder and paprika, then Cook, stirring constantly, for another minute. Add the coconut milk, chicken and potatoes. bring a simmer and cook until the potatoes are tender and begin to crumble, about 15 minutes.
4. transfer the mixture in a blender, in batches if necessary and smelting until much smooth. Return the mixture to the pot over medium heat.
5. When fish soup has returned to a simmer, add prawns. Cook until shrimps, just turn pink and firm, about 10 minutes. Add grains of maize and cook until just the fish soup is heated through. season with salt, pepper and a splash of hot sauce.
Nutritional information for service (values are rounded to the nearest whole number): 506 calories; 209 calories from FAT (41% of total calories); 23 g fat (15 g; saturated 0 g trans fats); 115 mg cholesterol; carbohydrate 52 g; protein g 24; 5 g fiber; sodium mg 828.
Editor's Note: Food editor J.M. Hirsch is author of the new cookbook "version high, low job: Reinventing Weeknight Cooking."
It is interesting, as three days without electricity you can clear the sentence, not worth mentioning about the network for refrigerators.
Shortly after I plug in a new fridge I wrote about last week, the storm had it flatten the grid power supply.
I can not even hesitate typographic the contents of the fridge, you do not want to risk not only of the disease, but also certain permagunk, which may destroy the main purchase.At the same time My penny pinching-in such a way and not get And tossed with abandon.
After you restore the hard work of electric power companies, we cannot go home. I fear, which may already have been left on.
And never be calculated in the oven. Ran it for hours 85 degrees.
Here are a few hot tamales.
October 8, 9 and 10, St. George Anthiochian Orthodox Church, 610 Dewey Ave., Bridgeville, featuring his 25 "award-winning food events Bridgeville, place on the map!" Says its issuance messages."Nobody will never hear from Bridgeville before," said my husband, wit, who for the first time in line at the Festival of food, believe me. Dinner full inclusion of choice with the Lamb Shish kebab, Mediterranean chicken or baked kibbee, with rice, green beans in tomato sauce, (one of my favorite Greek dishes), salad and pita. A la carte selection, pastries, elaborate, frozen entrees savor the later, and steaming hot takeout. Hours: Noon to 8 p.m. Oct. 8 and 9; South to 18.00 October 10. Stgeorgebridgeville.org;412-221-2277.
Popular Autumn food fairs and Attic Yiayia's in Holy Cross Greek Orthodox Church, 123 Gilkeson Road, Mt. Lebanon, October 13-15. Moussaka, tiropita, spanakopita, pastries, soups, rice pudding. Hour: Lunch 11: 30 a.m. to 2 p.m.; dinner, 4: 30 to 8 p.m., all made by the Association Philoptochos Ladies, generous members are endowing scholarships for students in Lebanon Mt., the upper St. Clair and Bethel Park. Also, women were involved in transmission to life, walking on the treatment of cancer.
October is Month awareness of breast cancer and appears many email to promote products, proceeds from which efforts to prevent the benefits. Too many lists, in fact. watch the Susan g. Komen for the cure's Pink Ribbon, symbol of the current (large dots on the Ribbon, twisted to someone running) as information that will help your dollars and cents. Among those participating in the efforts of the Komen: best eggs in Eggland, which bear the stamp of the symbol. Up to $ 50,000 from the sale of eggs jumps to the Komen Foundation.Creative Gesture: Distribution Creek Winery (Yes, founded in the year 2007 in Pope Valley, Calif., Brown Budge in memory of his wife, Arlene, who died of breast cancer), sponsors a toast to Cure in 17: 00 October 1. Raise a glass of something at this time to raise the awareness of each bottle line Winery features a survivor of breast cancer and the company donates 10 percent of gross sales to fight. Cleavagecreek.com and KFC donated to Komen 4.25 million USD last month at the latest, raised during his campaign "Segments to Cure". I lost my mother to breast cancer 14 years ago, and my grandmother 36 years ago, as far as I know the pain of this disease.
Right by nature, 23 and Smallman Street, District Strip, featuring OktoberFest from noon to 6 p.m. Oct. 2. participation: Karczma and Cioppino. Wursts of all kinds, ribs, cupcakes, bands, beer and wine. 412-454-6200; rightbynaturemarket.com.
From 6 to 9 p.m. tonight in the River Casino, North Side, wine in the Casino benefits family House, Oakland, non-profit, provides shelter for families, city travellers here why medical care. Tickets are $ 125 for a few $ 200.Includes wine, beer, mucho snacks and the chance to win the vehicle selected from Bobby Rahal Automotive Group.412-647-314;familyhouse.org.
Vegetarian cuisine Ronnen Tal visits the whole food, 5880 Centre Ave., Shadyside, from noon until 14 October 8.This is the bearded, chef for celebs, will discuss the benefits of diet vegetarian and prepare the provisions from his books, "Cook conscious" (William Morrow, 2009, $ 19.79).412-441-7960; wholefoodsmarket.com.read on the website of the chain to continue efforts to find Compostable instead of Styrofoam meat trays.Interesting.
Riverlife celebrates 10 years thanks to the coasts of the city a better place with page on the pier, 7 to 11 p.m. Oct. 8 and on the market of Pier Street, North Shore, near the Del Monte building.Food by Enrico Catering; drinks Vodka Boyd & Blair and lift your spirits. music, jaunts boats, more Tickets: $ 65 to $ 175. partyatthepier.com.
Jan Valdez Chicago won the good housekeeping "Cook Your Heart for" competition with its provision of citrus Shrimp Ceviche Prize $ 125 000. Provision will be in February.
Looking for more of the Post-Gazette? Join PG +, our members-only Web site content appears exclusive sports, opinion, financial information, discounts from retailers, restaurants and more in our introduction of PG + enables all of the details. first released on 30 September 2010 at 12: 00 am
One is to introduce the word beginning: this year must provide dinner traditional vacation-from Turkey and all the trimmings-for persons in need of assistance.
Quest Outreach Community Christian Church plans to give 400 meals Thanksgiving families facing economic difficulties they Expect. to donate toys and another 250 meals at Christmas. Typically, the Church of the family and the Food Bank of South Jersey for the supply of food, but this year the Bank is running low on supplies during food has increased the number of persons who are dependent on donations.
Food Bank of South Jersey contains many pantry Church supplies and also helps in more than 200 other pantries, soup kitchens and shelters in the region in the last year donated 20000 turkeys on holidays. This year it is even greater, "said Cipriani MS-DOS, Director of the Food Bank.
"I think the economy and the recession was hit hard, New Jersey" Cipriani said.
In accordance with the records of the Church of 535 to 681 people were dishes in the first three months of the year. In August, 972, people have been served. growth is, which is not worried about the feast of the volunteers.
"We will need help in view of the difficult economic conditions. We do not have many seek, but we need help from companies in the community, "said Samuel Thomas Jr., Diakon in the Church, who, with his wife, Barbara, founded a Quest 33 years ago."Persons who contributes may take the deduction of charitable contribution" of his or her federal income tax returns using form 501 (c)
Monday special days at a central dining Church East Second Street.People from the community come song, prayer, cooked meals and, if eligible, two bags for groceries and bread food provided by the bank.Clothing is also available in the tables on the rear of the building.
"Meals, please do not post questions.We encourage seniors, regardless of income, the coming-to Socialization, "said Royell Simpson of Willingboro, who volunteers with Quest. people who are eligible to receive free bags of food show identification and present attachments from Burlington County Community action program, qualify them.
"We are all volunteers, We have already been ago. for 14 years, every Monday for 14 years," said Donald Price, the disabled veteran of Vietnam, which controls when the great cuisine. "The need has been increased strongly.If we can give the groceries to 30 to 40 people in a month, now we can do for the week. "
The kitchen prepares 12,000 meals hot year for lunch and to shut-ins in the home.
The price is clearly about the holidays.He said not only he must find the means for turkeys 400, but also to 800 cans maize, string beans and peas (each family gets two of them), as well as potatoes, Cranberry sauce, stuffing, and to perform the services.
"We have people donate," he said.
Thomas called the price of its ' main man ", which starts the" high-test kitchen. '
"And this would be against any restaurant high-test, even Le Bec Fin," he said, referring to why restaurant Philadelphia.
Joan Young city has been coming for lunch for years.
"I love it considerably better than I am, are good cooks-" she said.
Young is catching on with your friends, as everyone does.
William Fink from Riverside comes, because it uses he singing. you know lunch at his Church, Trinity United Methodist town Bordentown.
Tammy DeFleece city of Burlington strolled with its 2-month old son, Andrew. "Helps, especially now that I have a child, "DeFleece said, grandmothers doted on her in the room for children.
"Is a necessity for people like me low incomes," said Ada Branham Burlington Township.
It is in training by Federal Works support become aide for Virtua.
"Tracks the people as I fall through the cracks, because it does not get food stamps and I'm not on the welfare," said Branham.
Send a donation to the Quest for Christian Outreach community church Baptist Church Tabernacle, 150 e. Second St., Burlington, N.J. 08016, or visit www.tabernacle-burlington.org Web site.
For more information or to make donations to the Food Bank of South Jersey visit www.foodbanksj.org.
Contact: pquann @ phillyBurbs. comor 609-871-8057
Salt
15 ready to oven (rippled style, such as Ronzoni) pasta, lasagna (with fields, 8-ounce) *
Basil 1 1/2 teaspoons dried
12 ounces cream cheese, softened, divided
1/2 Cup vegetable broth, divided
1 jar (25-26 ounces) good jarred products Simple marinara sauce or marinara (see recipe)
4 cups (1 lb) grated cheese or milk mozzarella part of methanol, divided
3/4 Cup finely grated parmesan cheese, divided
Adjustment of lower-middle position oven rack and heat the oven to 400 degrees.Dissolve the salt 1 1/2 tablespoons in 2 litres of piping hot water in the vessel baking 13 x 9 inches.Add Pasta and soak into soft, about 10 minutes.Drain in a Colander.
In the meantime, mix Spinach Mushroom filling of basil, 8 ounces cream cheese and broth Cup 1/4. Mix the remaining cheese cream ounces 4 remaining 1/4 cup of broth in a small bowl; set aside.
Collect, rozmazywania dark Cup 1/4 marinara sauce on the bottom of the baking dish, and then collect the layers 4 to each of the following: 3 pasta, lasagna, Beating restrained the requirements of authorisation, marinara, 1 cup of restrained requirements permits filling mixtures, mozzarella Cup 3/4, 2 tablespoons parmesan. Best of the remaining 3 pasta, a mixture of cream cheese broth, the remaining 1 cup mozzarella and remaining 1/4 cup parmesan.
Spray on one side of a large sheet of film, heavy-duty with vegetable oil for cooking and baking, baking dish pulverizer. Cover foil, array, page down and Bake until bubbly throughout, 40-45 minutes Leaving lasagna in the same rack, turn on the oven to Broil. Remove the foil and Broil until brown spotty lasagna, 4 to 5 minutes, remove from oven and let sit for 10 minutes. cut into squares and serve.
Serves 12.
Servicing: 428 calorie calories 47% fat, 23 g fat, 11 g fat saturated, 56 g cholesterol, 36 g carbohydrates, 23 g protein, 806 mg sodium, 5 g fiber
* Fields with noodles is needed, which we can find Ronzoni at Publix.
