27 May 2015
by linettefm
in All Natural, Baking, BBQ, Family, Food, Fruits and Veggies, Home, Living, Natural, Nutrition, Product Samples, Product testing, Recipe, Review, Samples, Seasonings, Uncategorized
Tags: #EAHOTC2, #GDIPXCB, #GDIPXCR, #GDIPXHO, #GDIPXS2, #GourmetDuVillage, #TRYAZON, #WKTRYDIP, 4th of July, Appetizers, Award Winning Gourmet du Village dips, Baby Scallops, Baked Brie, Baked Leek & Onion Dip, baking cheese, baking dishes, Bay Scallops, Brie, brie bakers, brie cheese, Brie Toppings, casseroles, Cheese, Cheese toppings, Cheeses, chips, Cold dips, Concept Gourmet du Village Inc, crab, crab cakes, Cream Cheese, Dip Baker Cranberry Red, Dip Bakers, Dip Recipe Box Hot Caramelized Onion, Dip Recipe Box Hot Cheddar & Bacon, Dip Recipe Box Hot Crab Dip, Dip Recipe Box Lobster, Dip Recipe Box Onion Chive, Dip Recipe Box Roasted Garlic, Dip Recipe Box Roasted Pepper, Dip Recipe Box Roasted Tomato Hummus, Dip Recipe Box Salmon, Dip Recipe Box Shrimp, Dip Recipe Box Spinach Artichoke Baked Dip, Dip Warmers, Dips, dips with cheese, GCHIPSS, Goumet du Village dips, Gourmet du Village, Gourmet du Village Chips, Gourmet du Village code, Gourmet du Village order code, Gourmet du Village Prom Code, Hot dips, Manchego, mayonnaise, Memorial Day, menu, Parties, party, Party ideas, Russet Potato Chips with sea salt, Russet Potatoes, scallop cakes, Scallops, Seafood, Sour Cream, Triple Dip Box Caramelized Onion
Tryazon has been very good to me and when I got to host the Gourmet du Village party…..I even did a happy dance. I love to cook and try new food companies and Gourmet du Village has a site where you can get happily lost looking at everything and your mind, plus tummy will be making a list of all the things you want to try. I spent one late evening looking around and it turned into me going to bed late because I just love everything Gourmet du Village has to offer. In my book, I call that doing research 🙂 .
You don’t need to host a party to enjoy Gourmet du Village’s products and kitchen essentials. You have items that come in all quantities and even a single person can easily purchase what they want and need, without having to purchase in bulk. I always keep that in mind as it’s usually just Hubby and I at home. Gourmet du Village satisfies your savory tooth by offering dips, mixes, cheese toppings, to potato chips that are not like what you buy at the usual supermarkets. Got a sweet tooth? They have chocolates to candies, dessert toppings and more! You will love the bakers they sent because I love not only using but collecting articles of this kind that tend to not only bake great foods, but they sort of find a way to bake memories into them too. I can pick-up a baker and clearly think back to a time I made such and such, for this event and what a great memory of the people that were there. It’s nice when things serve more than a purpose than cooking with them, so join me while I share a little of our Memorial Day weekend with you!
The Dips:
Let’s start with the dips. Each dip has a beautiful illustration of the kind of dip it holds. I love the pictures and artwork so much, I kept the front cover of each dip packet and decorated the back of my pantry and the cabinet that holds my baking dishes with them. I told you I collected bakers and the such! The dips are easy to make and most require dairy products like cream cheese, mayo, to sour cream. What is needed to complete the dip varies by type, like the artichoke one requires the vegetable in can form but what I like best, are what I call “off-road” uses. Using products beyond what they were made for and Gourmet du Village provides just for that to happen. They not only give you ideas but I was able to create a stuffed scallop cake using the Gourmet du Village Crab mix. I simply took homemade country bread and used it as a base for my stuffing. I added Bay scallops and scooped them into gorgeous shells. It makes the plating look expensive but Bay scallops are those smaller ones that are also called “baby scallops”. They sell at a lower price point and you get the scallop craving satisfied and pay less. A little parsley and chive topping and you are done. It was so simple just using the entire seasoning packet from Gourmet du Village and it provided a full amount of flavor that kicks out any bay seasoning that comes out of a shaker any day! Flavorful and not salty is what I look for and that is what you get with these dips packet.
Retail Price Point: $3.99 each but you do save when you purchase more and they have trios to collections.
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The Bakers:
Gourmet du Village has beautiful bakers that are perfect for Brie to any cheese that plays well with melting. You can use those grilled cheeses for added texture and flavor to even blends. The bakers I received are a beautiful Cranberry red and easy to wash and clean after use. I love adding these to my collection and the larger size does not limit me as much when it comes to serving and uses like my previous bakers. I got my hands on a beautifully aged Manchego cheese and you bet I added it to the Brie. These dishes allow your guests to add what they want and make it their own way and that is sure to please everyone on any day. The bakers also come with recipes, so it’s a great value. They are oven and dishwasher safe too!
Retail Price Point: $19.99 per baker and you have gorgeous colors to choose from.
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The Chips:
Next, comes the chips for the dips. These babies are just simple russet potatoes and some salt. Simple foods make for the best eats! The chip has heft where it can withstand dipping without breaking. I found myself munching on these on their own and because they are not salty, the don’t interfere or ruin the flavor of anything you combine them with. As odd as it may sound, we also enjoyed the “real tater” taste. These are real slices and not just a mash of potatoes to resemble a chip. The crunch of the potato is just as you desire and they are not oily. Many of the kettle type chips are an oily mess that even if they are natural, who wants pools of oil? Gourmet du Village makes a chip that is not ordinary and very crave-able.
Retail Price Point: $4.00 per 5 ounce bag
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This was not only an enjoyable an event but a time to spend with those we care. Friends enjoyed the food, Gourmet du Village made it simple to create and everyone was left with a full and satisfied tummy. Good memories and make your own by visiting Gourmet du Village and seeing what catches your eye. You won’t be disappointed! Also, save while you are there and that just makes the deal even sweeter.
Connect with Gourmet du Village at:
I received the above product(s) free of charge from Tryazon and Gourmet du Village. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.
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24 Jun 2014
by linettefm
in Food, Product testing, Recipe, Review, Uncategorized
Tags: 2-in-1 recipe, All-Purpose Flour, Batter Fish, black pepper, Black salt, Black Sea Salt, Breaded Fish, breadings, Buttermilk, Buttermilk batter, Buttermilk battered fish, Cayenne Pepper, Coated Fish, Corn Flour, crab cakes, Cracked Black Pepper, Crispy and Light Battered Fish, Crunchy Batter, Deer Fried Fish, Devil Fish Bites, Dill weed, Dried Herbs, dry herbs, Easy Cooking, Easy Dinners, Finishing Salts, Fish and Chips, Fish Bites, Fish Dinners, Fish Fry, Fish Meals, Fish Tacos, French Fries, Fried Shrimps, Fries, frying, Garlic Powder, Gourmet Nut's Himalayan Pink Salt, Gourmet Nut's Hiwa Kai Hawaiian Sea Salt, Halibut Bites, Hawaiian Salt, Himalayan crystal salt, Himalayan Pink Salt, Himalayan Salt, Hiwa Kai Hawaiian Sea Salt, Lightly coated Shrimps, Marjoram, Oils, Onion Powder, Oregano, Parsley, Peanut Oil, Pink Salt, Po' Boys, Prawns, Quick Dinners, Quick Meals, Rice Flour, Salts, salts with benefits, Sea Salt with Charcoal, Sea Salts, Seafood, Seafood Batter, Shrimps, Spicy Fish Coating, Sr, sriracha, sriracha batter for fish, sriracha fish recipe, sriracha sauce, Summer Cooking, Summer Foods, Summer Meals, table salts, Tartar Sauce, The Gourmet Nut, The Gourmet Nut Salts, Thyme, Tilapia, Tlapia Bites
With fish prices rising and myself still craving fish, I have pretty much made every fish readily available in a manner of ways. Nothing satisfies a dual craving of seafood and fried food like the recipe below. The combination of salts brings a unique flavor to the dish as do the flours, which create a perfect thin crust that is super crunchy but remains light. You can make the dish using pretty much any fish (that is not ultra oily)or even use shrimps….po’ boys style or just bites to enjoy. You can also make “Devil Fish” bites by adding Sriracha to the buttermilk soak. Great for fish tacos too because the batter is crunchy but not heavy!
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Himalayan Pink Salt
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Salt Crystals are a nice size!
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Hiwa Kai Hawaiian Sea Salt
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Nothing in the salts I have tasted is like this one. Unique and delicious!
The combination of salts is what makes the impact because the salinity in the Himalayan Pink Salt is great in the buttermilk soak but does not “pickle” the meat. The Hiwa Kai Hawaiian Salt brings those earthy notes that is almost like a truffle but so unique that is difficult to pin point. In the end, you just end up with a flavor combination that is perfect and better than anything you can buy. It’s also quick to make!
Let’s get started……
I start the night before to allow the fish soak up all the flavors and I like making meals that allow me to prep the evening before, so I get less mess but the benefit of capturing every flavor note without doing a thing.
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I purchased Frozen this time and just defrosted the fillets.
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I use 3 Tilapia Fillets.
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You cut the fish into bite sizes
- Start with 3 Tilapia Fish Fillets and cut them into finger size pieces and I usually try to make bites in size that take one to two bites each to eat.
Buttermilk Soak:
- 1/8 of teaspoon of each (Dried Herbs)- Thyme, Oregano, Parsley, Dill Weed, Marjoram, Garlic Powder, Onion Powder, Black Pepper, and the Gourmet Nut’s Himalayan Pink Salt.
- Optional- You may add 1/8 of a teaspoon of Cayenne Pepper or more to suit your taste. I have added Sriracha in the past to create “Devil Bites” but again this is to your own discretion. You can also make 1/2 normal and 1/2 deviled to get different bites out of one dish.
- 1/2 cup of Buttermilk
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Combine the dry ingredients
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Then add fish and coat evenly
You add the dry ingredients and the fish to a bowl and mix to combine and cover everything evenly.
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Allow the fish to soak at least 4 hours but best overnight.
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You will see the buttermilk level just lower to the point very little is left.
Then add the buttermilk and allow the fish to soak over night. I like to give it at least 4 hours but the more you give it, the more the fish absorbs and the better the flavor.
The following day, take the fish out and allow it to lower in temperature for about 20 minutes and then begin making the coating/batter.
Batter/Coating:
- 1/4 cup of Corn Flour
- 1/4 cup of Rice Flour
- 1/2 cup of All Purpose Flour
- 1/2 teaspoon of Gourmet Nut’s Hiwa Kai Hawaiian Sea Salt
- Cracked Black Pepper to taste
- Optional- Cayenne Pepper to taste
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Add all flours
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Then ingredients and combine
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Batter fish until evenly coated and usually set mine on a plate as I go
Combine the batter and no egg needed bath is needed as the buttermilk serves as a great “glue” to make the coating stick. You simply drop each bite and coat evenly, repeat until finished.
Frying:
I use Peanut Oil to produce a nice crisp outside and a clean taste when frying but you may use any oil you desire. I heat up the oil between 370 and 395 degrees because I find this heat point perfect for less spatter and spitting, even though my chicken tends to cause more than the fish does. Simply drop the bites and because this is a light batter, the fish coating will remain light in color and you will achieve a light golden tone. The fish literally stops making noise when they are done. You will see within the oil the bubbling starts to subside and it takes only a few minutes to fry in small batches. It’s quick and self telling when it’s done, so that works for me.
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Heat oil and I use Peanut
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Fry in small batches to not over crowd
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Color is a light golden just like the batter’s texture. It only takes a few minutes to fry.
Serving:
You can make fish tacos or serve the fish as-is with a side of tartar sauce. I made shrimps and crab cakes that evening, plus fries because I wanted to nip my fried food craving. I also like to grind a little finishing salt of the Hiwa Kai Hawaiian Sea Salt when serving because it gives it touch of extra flavor and the color against the white meat of the fish is just gorgeous! Enjoy!
Get in touch with, or find out where to buy Gourmet Nut’s fantastic products by visiting them:
I received the above product(s) free of charge from The Gourmet Nut. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.
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WOM-derful 