Dear Dave,Years ago I knew of company called Cal-Compack that purveyed chile products in large volume. Is this company still in business? If so, does it have a website, and what is its address?Thanks,ChiliDudeChiliDude:Cal-Compack is now Gilroy Foods. See www.gilroyfoods.com–Dave
Smoked and Fired-Up Prime Rib: Five Meals from One Roast
by Dave DeWitt Prime rib of beef is my favorite cut of meat, period. When I was growing up in the ’50s, my mother Barbara roasted it on special occasions–always on Christmas Day–and she was a master roaster. In those days, most home cooks ruined their roasts by overcooking them, but not my mom. Rare or medium-rare was her standard, …
Israel: Holy Non-Mackerel
by Paul Ross Israel’s Restaurant Future Is Alongside Its Biblical Past Diners on Decks’deck overhangingthe Sea of Galilee. The Sea of Galilee. The name evokes many things. Foremost among them is not barbecue. But Decks is a barbecue restaurant built on surprises. It’s also built right on the water with only one side anchoring it to the …
Calabria, Part 8: Spicy Calabrian Recipes
By Harald Zoschke Wild Onion Soup(Zuppa di Cipolle Selvatiche) Spicy-Hot Tomato Soup(Zuppa Piccante al Pomodoro) Chicken with Garlic and Chile(Pollo, Aglio e Peperoncino) Enraged Pasta (Penne all`Arrabiata) Pasta with Garlic, Olive Oil &Chiles(Spaghetti Aglio, Olio e Peperoncini) Devil’s Tart (Crostata del Diavolo) Peperoncino Grappa(Grappa al Peperoncino) Tasty Treats from Italy’s Boot Tip Our sizzling series about Calabria wouldn’t be …
Garlic Cheese
Called pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. This recipe and others can be found in the article Siberian Hot Stuff By Sharon Hudgins
Ingredients
1/2 pound (8 ounces) medium-sharp white cheddar cheese, finely shredded
1/2 pound (8 ounces) Emmentaler cheese, finely shredded
1/4 cup pure sour cream (containing no additives)
1/4 cup full-fat mayonnaise
8 to 10 large garlic cloves, put through a garlic press
1/2 teaspoon ground cayenne pepper or hot paprika (optional)
1/4 teaspoon salt
Instructions
Toss the shredded cheeses by hand in a large bowl. Mix together the sour cream, mayonnaise, pressed garlic, hot pepper (optional), and salt in a small bowl, then add to the cheese, stirring to mix well. Cover and refrigerate at least 4 hours (and preferably overnight) to let the flavors meld. Let the cheese mixture come to room temperature before serving. Use as a stuffing for small firm ripe tomatoes or cherry tomatoes, as a topping for baked potatoes, or as a spread for dark bread.
