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Joi Sigers

Mule Sauce, from Sticker Mule, Responds to the Global Chile Pepper Shortage

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Mule Sauce

Photo Credit: Sticker Mule Mule Sauce

There have been quite a few shortages lately (food, paper products, etc..). While most of us have become pretty good at rolling with the punches and saying things like, “It is what it is..,” when it comes to food, even the mildest-mannered foodies get their dander up. ESPECIALLY when it has the potential to effect something as delicious as hot sauce.

I mean, how would eggs ever get along without it?!

A shortage I certainly didn’t see coming was the global chile pepper shortage. Recently, Siracha sauce made news for getting rocked pretty hard by the shortage and people everywhere seemed to scramble to find the last bottles on shelves.

The following is a press release from Sticker Mule regarding their popular Mule Sauce. I love the attitude… to take shortages like the ones we’re experiencing and turn them into opportunities. Read on, then head over to Amazon to order some of their Mule Sauce (Amazon link) to try for yourself!

A global chile pepper shortage is decimating current stocks of popular hot sauce brands, like Huy Fong Inc.’s Sriracha sauce, but craft brands like Mule Sauce, the Kick-Ass hot sauce from Sticker Mule, encourage hot sauce fans to use the shortage as an opportunity to try new tasty options.

The sriracha pepper and general chile pepper shortage is a result of changing weather conditions, primarily in western Mexico, New Mexico and California, where droughts, extreme heat and wildfires pervade normal growing conditions. Mule Sauce relies on habanero, yellow Scotch bonnet and bhut jolokia (also known as ghost pepper) to add a fruity, floral heat to its base of red bell pepper mash for its hot sauce. These peppers are grown widespread in a variety of environments, making them readily accessible for Mule Sauce production.

“We have been fortunate to skirt around current supply chain issues related to chile pepper production and maintain a steady stock of ingredients to make our Mule Sauce,” said Sticker Mule founder Anthony Constantino.

The Sriracha shortage (Sriracha accounts for 10 percent of the $2.17 B U.S. hot sauce market) creates an opportunity for brands like Mule Sauce to entice hot sauce aficionados to try a new-to-them sauce and boost sales for craft businesses.

Mule Sauce is quick to adapt to ongoing supply chain issues during the pandemic and credits its nimble start-up roots with Sticker Mule as the reason. “We have carefully gauged our rate of growth to be sure we are never outpacing our abilities to expand. Producing smaller batches of Mule Sauce and basing our production schedule around projected times of higher demand and fluctuations in growing seasons means a fresher hot sauce without preservatives, delivered directly to our customers,” Constantino said. Using multiple trusted purveyors for ingredients – especially chile peppers – mitigates production disasters with a single supply source.

Mule Sauce is already seeing an uptick in sales based on the Sriracha shortage. The addition of ¼-ounce individual easy-open packets of Mule Sauce are popular with the expanded take-out dining market and with outdoor diners during the summer recreation season. Mule Sauce offers piquant heat with notes of floral sweetness and a hint of molasses, measuring 3 out of 5 on the heat intensity scale. It has an impressive cache of 5-star reviews on Amazon, comprising 80 percent of its nearly 800 reviews.

ABOUT MULE SAUCE: Mule Sauce was originally created by the folks at Sticker Mule in 2019 for one of its summer barbeques the company was hosting for its team members. The hot sauce was so delicious that Sticker Mule decided they should share it with the world and launched its hot sauce manufacturing operation and began distributing it online.

Colorful and Ingenious Measuring Cups and Magnetic Measuring Spoons (These Redefine CLEVER!)

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I have been  trying to simplify things for myself in the kitchen… meal prepping when possible, cooking some components ahead of time, organizing where everything is (and fighting to stay organized!), and just simply trying to ensure cooking stays as enjoyable as it is, without becoming a burden or pain in the backside.

One area that I’ve recognized needs improvement is my kitchen’s relationship with measuring spoons and dry ingredient measuring cups. Seems my kitchen had rather hide these tools and make me search for them than to have them ready when I need them… where I need them to be! I have one set of measuring spoons and invariably they are either taking a much-needed vacation from the drawer they live in or they’re in the dishwasher each and every time I need them.

I turned to Amazon to buy not one but TWO other sets this morning (when I say I’m tired of their shenanigans, I mean business!) and I saw the gorgeous, colorful, and ingenious measuring cups and magnetic measuring spoons set (Amazon link) pictured on the right.

Every single thing about these spoons and measuring cups is brilliant. I’m not going to lie… I especially like their bold colors. You know, the ones that make your kitchen brighter and happier, while standing out on a shelf or in a drawer, ready to be noticed AND used?!

When it comes to meal prep and simplifying things in the kitchen, you’re only going to be as brilliant as your tools are. These measuring cups and spoons can go a long way in helping us all spend more time cooking and less time looking for the right tool.

Let’s take a look at what makes these so ingenious…

  • There are 5 different sizes measuring cups (1 cup, 1/2 cup, 1/3 cup, 1/4 cup, 1/8 cup) – an 1/8 cup can sometimes be hard to come by.
  • 6 stainless steel measuring spoons (1 tablespoon, 1 /2 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon,1/8 teaspoon)
  • Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
  • The handles are reinforced and welded to make each one stronger and far less likely to break. The handles are made of food-grade silicone material and boast a non-slip material. 
  • Measuring spoons and cups are crafted from food-grade 18/8 stainless steel. They could be used for any food, are rust-resistant, dishwasher-washable.
  • The spoons feature a round-shape on one end, meaning they’re ideal for liquids. The other end is oval, ideal for measuring dry ingredients and for digging in spice tins.

See measuring cups and magnetic measuring spoons set (Amazon link) for a much closer look. These are really, really impressive.


Kentucky Pimento Cheese: Budget-Friendly, Easy, and Delicious!

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Pimento Cheese Makings

Pimento Cheese, Fixing to Happen

Okay, so why do I call this Kentucky Pimento Cheese?? Well…

  1. It’s Pimento Cheese
  2. I live in Kentucky

Mystery solved! Actually, I thought the words Pimento Cheese looked kind of lonely and wanted to give them a friend.

This is my go-to recipe for pimento cheese because it’s easy, simple, and (most importantly) delicious. It’s creamy and a little sweet (thanks for all you do for me, cream cheese). You can add a little jalapeno and/or cayenne pepper (just a little, don’t get crazy with it) to it if you’d like to balance the sweetness, but as a true southerner, sweetness floats my boat, so I take him as he is.

A few quick notes…

  • Make this your own by adding more cheese if you like, as much salt and pepper as you prefer, and adjusting the mayo to fit your personal tastes.
  • It’s always a great idea (with any food, actually) to shred your own cheese rather than buying it shredded. It simply tastes a lot better. A LOT better.

Kentucky Pimento Cheese on Bread


PERFECT Baked Potatoes in Your Oven

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Baked Potatoes with Sea Salt

Baked Potatoes with Sea Salt

I’ve always loved a great baked potato. In fact, when at a favorite steak house, I’ve been known to get every bit as excited about the baked potato as I am the steak.

Oddly enough, though, I’ve recently become an EVEN bigger potato fanatic. I have no explanations as to WHY but since I began eating Gluten Free, my cravings for baked potatoes are almost non-stop.  My daughter Emily (who also recently had to begin eating Gluten Free) has similar cravings – only her potato of choice is sweet potatoes.

Although I can’t explain the increased cravings, I can certainly take care of them. It just so happens I like my own baked potatoes as well as – and often better than – potatoes gotten at restaurants.

Although it’s different from most people, I don’t wrap my potatoes in foil before putting them in the oven. To me, doing so kind of  just “steams” the potato rather than “baking” it.  I like for the skin to have a slight crispiness to it when I cut into it. If it doesn’t’ have that slight little crunch sound when the knife cuts into the potato, I don’t get quite as excited.

Step By Step To Perfect Baked Potatoes

  1. Wash your potatoes well. I have a little scrub brush (Amazon link) that looks like a pig (I mean, who doesn’t??) that I like to use on my potatoes.
  2. After they’ve been washed well, oil them down with butter, vegetable oil, or olive oil.  It’s like you have a little spa for potatoes and you’re the masseuse.
  3. I roll my greased up potatoes in a little flaky sea salt (Amazon link). Trust me, this little extra step makes a world of difference. It doesn’t make them too salty… I promise.
  4. Pierce your potatoes about 4 or 5 times to allow steam to escape. DO NOT SKIP THIS STEP.  An exploding potato is a hideous thing.
  5. Bake your potatoes directly on a rack in a 400 degree preheated oven for 45 – 50 minutes.  Place a cookie sheet on a lower rack to catch any drippings. The timing depends upon the size (density) of your potatoes.

How To Test For Done-ness:

There are several ways to check to make sure your baked potato is cooked thoroughly. Below are the most commonly used (with my own personal method listed first).

  • Use an oven mitt to give the potato a slight little squeeze. If there’s a bit of “give,” the potato is done. If there’s no “give,” return it to the oven.
  • You can also check for a potato’s done-ness by taking its temperature. The internal temperature should be 210 degrees F.
  • Some people check their baked potatoes by piercing them with a fork. If the fork doesn’t meet any resistance, they know it’s showtime.

 And showtime is a beautiful thing.


A Simple and Delicious Summer Salad that Begins with Prosciutto & Mozzarella Rolls

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Prosciutto Rolls Salad

Prosciutto Rolls Salad

I’m working on adding more really quick, simple, and summer-friendly meals and dishes to the blog – after all, when the weather is gorgeous OUTSIDE, who wants to be INSIDE any more than they have to!?!

Meal prep is a dream come true, not only for those who work outside of the home, but for anyone who wants to maximize their time without compromising healthy food that that tastes great.

So, you’ll be seeing a lot more meal ideas and recipes with all of this in mind. Actually, many won’t even be recipes as much as they’ll be ideas. The one I want to share with you today is delicious and couldn’t possibly be simpler. I got the idea for this simple summer salad from one of my favorite fast food “sandwiches” the Vito Unwich from Jimmy John’s. Italian meat, veggies, cheese, and a dressing in a lettuce wrap… it’s more delicious than you can imagine.

Which is why I wanted to incorporate the flavors at home, in a nice simple salad.

First, you’ll need a package of Prosciutto & Mozzarella Rolls (most grocery stores sell these little roll ups in the refrigerated deli department). You could, of course, buy the Italian meat(s) and mozzarella and make your own rolls, but we’re aiming for simplicity, here!

Second, buy premade packaged greens all gussied up and ready for salads OR buy your own favorite greens and make your own. We’re a romaine lettuce kind of family, so I always have crunchy romaine on hand.  For most summer salads, I like a mixture of my favorite greens (arugula, romaine, iceberg, spinach, red leaf…) but for this particular salad, I always go with romaine exclusively – it’s simply better that way.

As far as other vegetables go, by all means add your personal favorites: tomatoes (when in season), sweet onion, green onion, etc. If you want to include others, such as cucumbers, carrots, celery, or broccoli, I think it’s best to simply put them to the side. This simple salad is its best when it adheres to the word simple.

Dressing? You can go with your favorite homemade Italian dressing or use your favorite bottled dressing. I normally make my own dressing, but this particular time (when these photos were taken), I was battling seasonal allergies and the zombie-brain-inducing medicines that come with them and wanted sweet simplicity. I used the wonderful Olive Garden Dressing (Amazon link) I always have on hand for such emergencies. This dressing is fantastic and I wouldn’t dream of ever running out of it.

Prosciutto Rolls Salad

Prosciutto Rolls Salad


Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion

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Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion
Inevitably, after months of shopping and planning, my best-received gifts are the cookies and candies I’ve made for my loved ones. That’s why, in the days leading up to Christmas, you can only find me if you look in my kitchen. I’m the one covered in powdered sugar, chocolate, and corn syrup – dancing around to Christmas music.

Man, I love this time of year!

If you love giving gifts you’ve made in your own kitchen, too, here’s a cookbook you’ll want to add to your library right away.  Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion, by Annie Rigg (Amazon link) is an uncommonly beautiful book. As a cookbook collector, one of the first things I notice about a cookbook is how good it feels about itself –  the cover, artwork, and photographs let you know, right off the bat, if the cookbook feels really good about itself or if its heart is only half in it.

Gifts from the Kitchen (Amazon link) feels amazingly good about itself – we’re talking “supermodel” confidence, here.

Naturally, for a book to be a great book – there has to be more than just great looks going for it. Thankfully, Gifts from the Kitchen comes through in the personality department, too  – it’s not just a pretty face.

{Continued Below…}

Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion
The book covers all celebrations and all seasons. Not only can you use the beautiful delicacies for gift-giving, you can also use them to celebrate special occasions.

Special Occasion Recipes Include

  • Fortune Cookies (Chinese New Year)
  • Chocolate Valentine’s Cakes (Valentine’s Day or Anniversaries)
  • Love Heart Sugar Cubes (Valentine’s Day)
  • Double Dark Chocolate, Pecan and Ginger Cookies (Father’s Day)
  • Easter Nest Cupcakes (Easter)
  • Rugelach (Jewish Celebrations)
  • Baby Shower Cakes
  • Wedding Cake
  • Stained Glass Snowflake Cookies (Christmas)
  • And More…

Recipes for Gifts That Fit Any Occasion Include

  • Chocolate Truffles
  • Peanut or Macadamia Brittle
  • Creamy Vanilla Fudge with Chocolate and Nuts
  • Pickled Beets
  • Pickled Shallots
  • Spiced Cranberry Jelly
  • Florentines
  • Chocolate-Coated Candied Almonds
  • Mango Chutney with Chili Pepper and Ginger
  • English Muffins
  • Cherry Jam
  • Strawberry and Vanilla Preserves
  • Chocolate and Hazelnut Spread
  • Honeycomb (look especially perfect for Halloween)
  • Pesto
  • And Many more….

In addition to the clear and simple recipes, Gifts from the Kitchen (Amazon link) provides beautiful examples of ways to present many of these food gifts to your lucky foodie.

This is not a “gluten free” cookbook, but many of the candies and other recipes are, in and of themselves, gluten free. I have not tested any of the other recipes with gluten free flours, so I can’t say how well they’d take to substitutions. It is, however, in my opinion, more than worth having in your collection. The candies, spreads, jellies, etc. outnumber the cakes and cupcakes… and even they provide inspiration and ideas for the gluten free cook.

I’m especially excited about a recipe for “Wholegrain Honey Mustard.” Wholegrain mustard is an obsession of mine – I add it to more recipes than you can imagine (potato salad, BBQ sauce, deviled eggs, egg salad sandwiches, salad dressings…). I can only imagine how amazing this homemade Wholegrain Honey Mustard will be!

See Gifts from the Kitchen (Amazon link) for more information.

While you’re on Amazon, check out the other beautiful cookbooks by Annie Rigg!

Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion

Wedge Salad, Starring Roasted Tomatoes

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Wedge Salad with Roasted Tomatoes, Bacon, Chia Seeds, Sauteed Onions, and Ranch Dressing

Last night I made what instantly became a Salad Legend in our kitchen: A wedge salad with bacon, chia seeds, ranch dressing, and the main attraction, roasted grape tomatoes.

I seldom give either sautéed onions OR bacon second billing to anything, yet here BOTH of them are… playing second fiddle to the humble, miniature grape tomato.

Wedge Salads: Iceberg Lettuce’s Call in Life

Iceberg Lettuce for Wedge Salad

Wedge Salads, Fixing to Happen

For a great wedge salad, you have to start with a fresh, crisp, clean, beautiful head of iceberg lettuce. Cut it into fourths and salt it a little under, over, around, and through. Iceberg lettuce has a shy flavor, you have to coax it out with a little salt.

Place your wedges on a plate and pour either Ranch Dressing or Blue Cheese Dressing on top – be generous.

Now, add your favorite toppings. You can choose from..

  • crumbled, cooked bacon (or bacon bits if you’re in a hurry or don’t want to mess up a skillet)
  • chopped tomatoes (grape or cherry tomatoes – roasted or not – are ideal for wedge salads)
  • green onions
  • crumbled Blue Cheese or Feta
  • sautéed onions
  • roasted vegetables
  • roasted corn (YUM!)
  • Chia seeds
  • sunflower seeds
  • etc…

A wedge salad can be as quick and easy or as elaborate as you want it to be.

The wedge salad pictured at the top (and at the bottom of the post) involved a little more time to make than the average wedge salad, but when it comes to sautéed onions and roasted tomatoes, I have all the time in the world.

How to Roast Grape Tomatoes

Grape Tomatoes for Roasting

Grape Tomatoes

Preheat the oven to 400 degrees. Slice the grape (or cherry) tomatoes and place them in a bowl. Drizzle them with olive oil, then season them with Kosher Salt.  Depending upon your preference AND depending upon what you’ll be eating at this particular meal, you could also drizzle a little Balsamic Vinegar on top of the tomatoes.

There are endless herb possibilities, too, but for this wedge salad, I just wanted to taste the roasted tomatoes… nothing but them in all their glory.

Large tomatoes or Roma tomatoes generally take upward of 30 minutes to roast, but the little guys don’t take quite as long.  Grape (or cherry) tomatoes usually begin to caramelize in about 20 minutes.  You’ll want to take them out and give them a quick little flip about halfway through the cooking time.

Don’t let the dark color rattle you. As cooks, when something turns dark, it usually means a trip to the garbage can, followed by another trip to the store – but when roasting vegetables, you want the darkness… that’s where the flavor is.

A word about roasting – I don’t want to venture too far off the beaten path here, but roasting vegetables is a woefully underrated and underused way of enjoying sides. Most vegetables can be roasted using the same approach I described above – most simply need more time under the heat.  Roasting vegetables brings out the flavor like few things ever could. Experiment with oils, seasonings, and even vinegars to mix things up.

Pan roasting on the stove-top (simply putting food into a hot skillet briefly) is a great way to bring out the deep, intense flavors of spices and herbs. Just keep an eye on them, they’ll burn fast.

Dressings for Wedge Salads

I favor using Blue Cheese Dressing or Ranch. I almost always make my own dressing but also love using Hidden Valley Ranch packets to whip up a great Ranch dressing. When it comes to dressing, I do prefer to make my own and, during the warmer months, I often have at least one made up at all times. During the colder months, when we aren’t having salads quite as often, I’ll turn to bottled dressing.

Topping Things Off

To finish off the presentation beautifully, and tastefully, add crumbled cheese (blue, mozzarella, or feta), bacon, snipped parsley or chives, sunflower seeds, salt, pepper, and/or chia seeds. Just find the combo that makes you smile.

Wedge Salad with Roasted Tomatoes, bacon, and Chia Seeds.

Wedge Salad

**** If you have to eat gluten free, always check everything you put on your plate and into your mouth. Never “assume” salad dressings, bacon bits, and all salad toppings are gluten free. Make  sure the label says “gluten free.”

Also See: Ideas for Salads and Gluten Free Salad Toppings


Himalayan Salt Block for Grilling (Review)

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Voltas Himalayan Salt Block and Ground Chuck

Have you ever used a Himalayan Salt Block (Amazon link)? They are so incredibly cool and fun to use, you’ll wonder why in the world you never ordered one before! I highly recommend buying Salt Block Grilling: 70 Recipes for Outdoor Cooking with Himalayan Salt Blocks by Mark Bitterman… (Amazon link) as well.

Features of the VOLTAS Himalayan Salt Block:

  • 100% Natural Himalayan Salt Cooking Block & iron Steel Holder to Avoid Rust.
  • Recipe Pamphlet, Size, 12 X 8 X 1.5
  • Kosher Food Grade Natural Himalayan Salt.
  • Salty Flavor Extra Sizzle: Add extra sizzling salty flavor taste to all your meals Meat, Fish, Vegetables, seafood and more.
  • High Quality Metal Tray: The Salt Block Holder is made out of high quality steel that provides the sturdy support and protection to extend your Salt Block’s life.
  • Great Serving Plate Presentation: Himalayan Salt’s natural pink crystals also enhance food presentation, making it suitable for serving chilled food. Place Salt Block in the Holder, refrigerate for an hour or two and use it as a serving plate. Whether hot or cold, Himalayan Salt tiles hold temperatures effectively (up to 500°F). Impress your guests and yourself with an all natural serving dish.
  • Simple & Easy to clean: Unlike all those hard to clean cutting boards, given the salt blocks natural properties the salt disinfects themselves and is cleaned by simply wiping it with a wet cloth, And let the air dry it.

Voltas Himalayan Salt Block, Rack, and Storage Tote

This Himalayan Salt Block (Amazon link) would make an outstanding gift idea for Father’s Day – just in time for grilling season… or, in this case, grilling seasoned.

Sorry, I had to.

Hamburgers and Asparagus on the VOLTAS Himalayan Salt Block

Burgers and Asparagus on a Himalayan Salt Block

Not surprisingly, the first thing he wanted to fix on the block were burgers (he could give Popeye’s buddy Wimpy a run for his money) and asparagus (his favorite vegetable).  He cooked some burgers and asparagus on another part of the grill (for comparison’s sake) and the juiciness of the burgers were BEYOND noticeable. In fact, “JUICY,” was the first thing out of our mouths – when they weren’t full, of course – our mothers taught us manners, after all.   They were delectable and juicier than any burger I think I’ve ever had.

Ever.

As for the asparagus, if all asparagus tasted as great as these did, it’d be more people’s favorite vegetable. Before putting them on the block, I lightly oiled them with EVOO and seasoned them with pepper and garlic powder – I trusted the block to take care of the salt factor.

They were just fantastic – flavorful with the perfect amount of crispiness. Wilting, overcooked asparagus is depressing and these were nowhere near that.

Himalayan Salt Blocks are PERFECT for:

  • Steaks
  • Kabobs
  • Fish
  • Burgers (Juicy burgers, that is)
  • Vegetables

I think the cast of characters for a fajita – skirt steak sliced bell peppers, mushrooms and onions – would be out of this world too.  The possibilities are endless. See Himalayan Salt Block (Amazon link) for more information.

 Salt Block Grilling: 70 Recipes for Outdoor Cooking with Himalayan Salt Blocks by Mark Bitterman (Amazon link) would make a perfect companion as a gift. It’s full of ideas, recipes, and tips – everything a new salt block griller needs to know to have the confidence and swagger to work their salt block magic.

Salt Block Grilling by Mark Bitterman

Book Description: Over 70 all new recipes for grilling traditional and nontraditional dishes on a Himalayan salt block from salt expert and best-selling author of Salt Block Cooking, Mark Bitterman.

Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to grilling and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into over 70 recipes organized by key ingredients: Meat, Seafood, Poultry, Vegetables and Fruit, Dairy, and Doughs. You’ll find recipes for Salt Seared Smoked Pork Belly, Lamb Satay with Mint Chutney and Spicy Peanut Crumble, Salt Seared Tuna Nicoise Salad, Hot Salted Edamame with Sesame, Shiso, and Szechuan Pepper, and Salty, Smoky Walnut-Chocolate Chunk Cookies.

Bitterman is the foremost salt block expert and one of the largest importers and retail distributors of salt blocks. The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of grilling. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.

Recipe from Salt Block Grilling

Information and Recipes Include:

  • Essential Tools
  • Care and Handling
  • Heating Step by Step and Heating 101
  • Cleaning and Storage
  • Sandwich Steak with Peppers Onions and Aged Provolone
  • Short Rib Tacos
  • Roasted Chicken Stuffed with Hot Salt Rocks and Fresh Herbs
  • Salt-Barbecued Scallops with Habanero Sprinkle
  • Salt-Block Grilled Vegetables
  • Hot Salted Edamame with Sesame, Shiso, and Sichuan Pepper
  • Blistered Baby Peppers
  • Pizza on a Salt Block
  • Salty-Smoky Walnut Chocolate Chunk Cookies
  • Plus a lot more delicious recipes – like all cookbooks, there are a few you’ll never make (I’m looking at you baby octopuses and you know it) but all will intrigue you and inspire you. The process and food combinations are exceptional and it’s a must have book if this is your first time grilling with a salt block.

See Himalayan Salt Block (Amazon link)  and Salt Block Grilling: 70 Recipes for Outdoor Cooking with Himalayan Salt Blocks by Mark Bitterman… (Amazon link) for a lot more information.

Hamburgers and Asparagus on the VOLTAS Himalayan Salt Block

Burgers and Asparagus Grilled on a Himalayan Salt Block

Black and White Farmhouse Salt and Pepper Shakers

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I was browsing salt and pepper shakers on Amazon earlier and, as I often do on Amazon, I found a lot more to love than just one. This Black and White Farmhouse Salt and Pepper Shaker Set (Amazon link) is one of my favorites.

These great looking shakers are made of high quality, thick glass. The lid is made of corrosion resistance stainless steel meaning they’re built, not just to looks handsome, they’re built to last.

I love that there are lots of holes in the lids. I hate shakers that pretty much give my arm a workout because there are so few holes. I’m not Popeye… heck when it comes to arm strength I’m not even Olive Oil, but that’s a whole other story.

I also love the color scheme. Black and white goes with absolutely every color and design scheme – even my colorful, whimsical kitchen with all it’s purple and red.

As if they don’t have enough going on for them, they even feature extra wide openings at the top, making filling your salt and pepper shakers easier and more convenient.

See Farmhouse Salt and Pepper Shaker Set (Amazon link) for a closer look.

These give all new meaning to the word charming.

How to Use Peppercorns to Add Flavor to Your Recipes and Food

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Black Peppercorns

Black Peppercorns.. So Much Flavor!

I’ve always been one of Black Pepper’s biggest fans. This glorious spice, often taken for granted, can take the ordinary into the spectacular. If you don’t believe me, just ask mashed potatoes.

I guess that’s why I talk about pepper so much – to make sure it isn’t overlooked or slighted in the least. There’ll be no taking pepper for granted on my watch!

When I first fell madly in love with cooking, the little red and white tin of pre-ground pepper was my mainstay. In fact, we had a thing going for years. I’d buy big tins of ground pepper and fill my salt and pepper shakers for daily use and whip out my red and white tin for cooking.

Then, one fateful day, my culinary world opened up. While in the grocery store, browsing a favorite aisle (the spice aisle – where I could spend hours),  I saw peppercorns and peppercorn grinders. I noticed that, like people, peppercorns came in a beautiful array of colors – black, pink, white, and even green.

Mind, blown.

I rounded up every peppercorn and grinder in sight and headed home to play with my new toys.  It’s a process I’ve repeated hundreds of times since.

Using different peppercorns for different dishes really adds exciting and fun layers of flavor.

A quick rundown of the different peppercorn flavors:

Green peppercorns have a sharp, fresh flavor. Some of the best dishes to use green peppercorns with are vegetable dishes and salad dressings. A good way to remember this is to think of the green… green peppercorns = eating green = vegetables.

Pink peppercorns may have the most distinctive and unique flavor of all the peppercorns. These little beauties have a delicate, fragrant flavor that’s somehow both sweet and spicy at the same time. I love the color pink peppercorns bring, literally, to the table. While they go with everything imaginable, most people prefer them with sweet foods and fruit.  They’re all kinds of delicious on cantaloupe and watermelon.

White peppercorns are mostly used when a cook doesn’t want any black specks whatsoever in their dish. Me? I live for the black specks, but I can see wanting a special cheese sauce or cream to be solid and universal in color. White peppercorns give a taste that’s very similar to black peppercorns.

And last, but in NO way least, the star of the peppercorns world, Black Peppercorns. Black peppercorns can be used with absolutely anything you dream up in your kitchen. Eggs, potatoes, meats, vegetables, fish, etc.

Black pepper begins to lose some of its flavor as soon as it’s ground, which is why using peppercorns with your own grinder is preferable for cooking and eating.

Tellicherry Peppercorns are rock stars in the peppercorn world. These black peppercorns are left on the vine longer and allowed to over-ripen. They are bigger in both size and flavor.

I first sought out Tellicherry Black Peppercorns when I read that they were one of Colonel Sanders’ secret ingredients in his fried chicken. I figured that if they were the Colonel’s “go to” peppercorn, I  had to try them out. I’ve bought them religiously since.

In addition to a grinder filled with only black peppercorns, I always have a grinder filled with a combination of all colors of peppercorns. This colorful blend is excellent for stews, soups, eggs, and countless other kitchen regulars.

Rachael Ray Fancy Boy Peppercorn Grinders

Rachael Ray’s Fancy Boy Grinders (Amazon link) are something I would be lost without. I’ve written at least one Fancy Boy Grinders Review on Get Cooking.

Unfortunately, they can be tough to find in stores (although her Pink Himalayan Salt Fancy Boy Grinder is pretty easy to find). Fancy Boy Grinders can be found on Amazon easily enough (just click the link to check them out).

Rachael Ray’s Fancy Boy Peppercorn Grinders:

Shopping for Peppercorns

Your grocery store may or may not have peppercorns available in all of the available peppercorn colors. If they come up short, always keep Amazon in mind. Peppercorns on Amazon are available in bulk, meaning you won’t run out any time soon and you can find unlimited colors and blend combinations, including the Rainbow Peppercorn Blend (both links are Amazon links).

Peppercorn Grinders

When it comes to peppercorn grinders, my three favorite places to shop are Amazon (See Amazon Peppercorn Grinders), TJ Maxx, and Target. Kitchen supply stores are also a great place to check – but they can be pretty pricey.

Wherever you find your peppercorns and peppercorn grinders, just be sure to mix things up and experiment with different varieties of peppercorns.

You’ll be amazed at all the different flavors they bring to the table!