Tryazon: Gourmet du Village Dipping Party #Review #GourmetDuVillage

IMAG2966

 

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 ūüôā .

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.

This slideshow requires JavaScript.

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.

This slideshow requires JavaScript.

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

This slideshow requires JavaScript.

 

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.

IMAG3165

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.

Advertisements

The Spice Lab: Ghost Pepper Crispy Oven Fries

IMAG0536

The myth. The legend. The Ghost Pepper.

I have heard about the Ghost Pepper and even seen people taste it but their reaction was always to the intense heat with very little to report on taste. Scary stuff. I’m a girl that loves heat and spice but I want flavor too. My best description is that this pepper tastes like a non-latin red pepper, but with attitude. The notes are actually good and intense but end with a touch of smokiness. Not like a chipotle or a poblano, so there is where I come off with the “non-latin” description. It’s good……like, really good. After I tasted the salt as-is, I not only respected Mr. Ghost Pepper but could not wait to try it in a recipe. But wait for me to get some more water ūüôā

Potatoes are usually bland so I felt they were the perfect pairing, plus I am always in that race to use up every Russet potato I purchased in the bag because then what I paid is not a super bargain. These fries are simple to make and only take 25-30 minutes to cook. You are left with crispy and I mean extra crispy fries from the oven. I am not overstating that here, because I have tried so many oven fries recipes and ended up with floppy sticks….no flop here.

Let’s get started…..

  • 3 to 4 Russet Potatoes (washed but with peel….I said this was easy)
  • 1/8 cup of Pecorino & Romano cheese blend (grated and if you just have Parm, that will do)
  • 1/8 cup of All-Purpose Flour
  • 1/4 cup of White Rice Flour
  • 1/8 teaspoon of Onion Powder
  • 1/8 teaspoon of Granulated Garlic
  • 1/4 teaspoon of Oregano (dry)
  • 1/4 teaspoon of Parsley (dry)
  • 1/8 teaspoon of Dill Weed (dry)
  • 1/8 teaspoon of The Spice Labs Ghost Pepper Infused Salt (or more if you dare ūüôā )
  • Smoked Salt (to taste) and I used The Spice Labs Applewood Smoked Salt
  • Black Pepper (to taste)

 

  • Baste- 1/4 cup of Buttermilk and 1 tablespoon of Peanut Oil (or a oil with a high heat point of your choosing). I find Peanut Oil gives me the perfect crisp!

IMAG0525

Cut your potatoes into fries and soak them in cold water for an hour, just make sure to change the water about 3 times. Removing the starch helps aid with the crisp factor.

IMAG0524

Take a bowl and just add all the above dry ingredients and mix, then set aside.

IMAG0527

Once the hour passes of your fries swimming in water, I spin them in a salad spinner to dry them. Patting them with paper-towels until completely dry works too.

IMAG0526

 

Place the fries in a bowl and allow them to bathe in the 1/4 cup of Buttermilk. You will think a 1/4 cup is too little but as long as you come by and give them a stir, you will see that it covers nicely without waste. If you feel your bowl needs more Buttermilk, feel free to add more because this is just for the fries to soak in it for 30 minutes. Once the fries have been basting in the Buttermilk for 30 minutes or so, add the Peanut Oil and toss making sure to coat the potatoes well.

Turn on oven to 425 degrees. I used the convection setting.

Then comes the dunk! I take the fries by the handful (leaving whatever Buttermilk/Peanut Oil that did not soak up behind) and dump them in the batter. I make sure each fry gets a nice crust adhered to it and then place it on parchment paper.

It took me two pizza pans (the ones with holes) to get all my 3 potatoes to fit. I spaced them enough and in the oven they went for 25 to 30 minutes. At the half-way point, I made sure to get them out and give each fry a flip, so it would cook evenly. If you cut your fries bigger, they may need a little more time to finish but always taste-test to know if they are done.

IMAG0534

 

IMAG0535

These fries are crisp and have heat, so I paired them with a dip and chose a Caesar dressing! It’s yogurt based and went really well with them, plus saves you from the heat when needed.

IMAG0516

 

Get Your Ghost Pepper kick and many others at:

  • The Spice Lab On-line–¬†http://shop.thespicelab.com/
  • Via Facebook–¬†https://www.facebook.com/TheSpiceLabInc
  • Twitter–¬†https://twitter.com/TheSpiceLab

IMAG0520

Don’t forget to pick-up their wonderful Applewood Smoked Salt too and they carry so much, you will get lost in Spice Lab’s World!

IMAG0515

I received the above products free of charge from The Spice Lab.  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.

 

 

%d bloggers like this: