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Condiment challenge with Barbecoa’s Sausages

Condiment challenge with Barbecoa’s Sausages

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So I was the lucky one this week, a big bag of beautiful sausages, all new recipes from Jamie’s Barbecoa butchers, based in New Change St Paul’s, London. But with such a bountiful array of bangers, what was I going to serve them with, all of them being from different corners of the sausage spectrum? I had Boerwers, Pork Apple and Stilton, Smokies and Garlic Toulouse and I was on a mission to find the perfect accompaniment.

First up and probably the easiest was Garlic Toulouse. These bangers are massively and wonderfully full of flavor so pairing them up with a condiment pretty obvious. It has to be a wholegrain mustard, preferably the Jme offering; I would also drink a really powerful, fruity wine which is difficult to overpower with the garlic, maybe a New World Shiraz or a Spanish Tempranillo.

Boerwers – a gamey wild boar sausage with a big flavor. Game always lends itself to sweet flavours so fruit is the key here. I went for a Wild Cranberry Sauce and it cut through the richness beautifully. Again, fruit is the key for a wine matching, but I think it best to stick with a German theme here and go for a Dark Dumkel Wheat Beer, but obviously go easy as it tends to have a sting in its tail.

The Smokie, lightly smoked pork with a lovely, earthy aftertaste. To me there was only one thing to serve with this – ketchup. The Jme Real Tomato Ketchup cut through with a vinegary twang and was just perfect. Let’s talk wine, again with a nod to the Germans I would take on a chilled Riesling.

Lastly and most difficult, was the Pork, Apple and Stilton. What condiment could possible go with this? Well, nothing. The Stilton is quite strong and would struggle to take on other flavours. Maybe a pear chutney, but that is a little off the wall. I just ate them naked – the sausages that is, not me. But a perry or a cider would indisputably be the champ here, chilled.

These aren’t rules, they are just matching ideas, but one thing’s for sure, these are some of the best sausages I’ve tasted….

Carnivore Condiments- the Good, the Bad, and the UGLY

What condiments can you use on the carnivore diet? Some condiments are 100% carnivore approved, some are okay for most people, and some condiments really are best left in the grocery store while you do the carnivore diet.

Get to Know Guy's Grocery Games Judge Aarti Sequeira

Photo by: Jeremiah Alley ©2014, Television Food Network, G.P. All Rights Reserved.

Jeremiah Alley, 2014, Television Food Network, G.P. All Rights Reserved.

As the winner of Season 6 of The Next Food Network Star, Aarti Sequeira made a name for herself with her unique and modern take on classic Indian recipes on her show Aarti Party, inspired by her blog, She went on to host Taste in Translation on Cooking Channel. And just last year she released her first cookbook, Aarti Paarti. Now you can find this Indian hostess with the mostess as a regular judge on Guy's Grocery Games. And in the current special All-Stars series, she even competes in the games.

Get to know this Triple G judge, and tune in to watch Aarti on Guy's Grocery Games on Sundays at 8|7c.

Do you prefer shopping in a small market or a supermarket?

Aarti Sequeira: A small market, because it is a natural edit for me. I think if I have too many choices, I like to think every single choice through, so it’s better for me to have some of the choice done for me.

Do you prefer self-checkout, online ordering or buying goods from a real person?

AS: Oh, self-checkout. Every time. I love it because, I mean, just when you were a kid, you'd play checkout lady, right? I hope everybody else did. I just love the joy of putting something over that red light and it goes "beep."

Is there one thing you can't leave a grocery store without?

AS: For some reason, every time I go to the supermarket I always buy ginger. So I literally have, like, 2 pounds of ginger in my fridge.

What's the one thing you love or hate most about grocery shopping?

AS: Well, I love supermarkets. My first date with my now husband was in a supermarket. We love going and looking at things and looking at new products and that kind of stuff. The only thing I don’t like is that in LA right now, you have to bring your bags (which I completely get), but then when you forget your bag, and just the humiliation of either walking out carrying all your stuff or having to pay 10 cents — it kills me!

AS: I think 5 Ingredients or Less is my favorite game because I tend to cook with a lot of ingredients, so it’s a good challenge for me to try to figure out what I would do and also then I learn from all of these chefs, like how to cook with the least number of ingredients possible, but to use technique and use them in a number of different ways to get the most out of them.

Give me five ingredients or less in coming up with your best dish. What would your dish be called?

AS: I think that anything I would make would probably involve . ginger, garlic and tomatoes, and garam masala and turmeric, and I could make a bangin' sauce to go on anything. . That would be my five. But then I would still beg you for a sixth and ask you for some cream. Please!

AS: This is funny because this was going to be the title of my first cookbook. My cookbook was going to be called A Fistful of Onions, because [my mum's] first food memory of me was me sitting on the counter while she was cooking and she looked away and I reached out and grabbed a fistful of red onion, and I just shoved it in my mouth and ate it. And I loved it and went in for another fist, which is really funny because I don't like onions now. . But I think mine probably is [when] I was much older. It's my dad grilling tandoori chicken and we were living in Dubai, and, like, whatever little family that we had and family friends were all there. It was Friday afternoon (because Friday's the day off in Dubai), and the chicken's cooking and he's fanning it, has a beer in one hand, no shirt on . and I remember just feeling like this was a good day. . I love that memory.

AS: My guilty pleasure food is, like, Wonder Bread and peanut butter — crunchy peanut butter — like, Wonder Bread and Jif. Untoasted [bread]. Like, just so soft it melts as soon as it hits your lips. . And you’re just like [makes lip-smacking sound]. And I hardly ever get to have it. [laughs]

AS: I think I would want something that is super-comforting, because the end is nigh. It would probably be, like, my mum’s dal, red lentils and not just white rice, [but] the red rice that we grew up with in India. It’s not red rice, actually, it’s still white rice, but it still has a little bit of a husk on it, so it has this nutty, like, nubby flavor and texture to it. So dal, rice and these green beans that my mum makes. They are cut into rounds and cooked with coconut, curry leaves and tomatoes, and it’s so good.

What's the most-surprising or oddest thing we'd find in your fridge, food or otherwise?

AS: Right now? Oh, you would reach in for a tub of yogurt, you would open it up and you would find this brown shake-y, Jell-O-y looking stuff. . We slow-cooked these pork shoulders . for, like, 12 hours, so the stock has so much gelatin in it that it’s this Jell-O.

Where do you see dining trends going? Do you have one you absolutely love or hate?

AS: I think we are going to see a return to traditional food. Sort of traditional French, traditional Italian. I think we've kind of swung so far this way I think we are going to kind of go back and have both, still, but I think there will be a renewed appreciation for the old-school way of doing things. . But, even with that, I think food is going to continue going in that casual-dining direction.

10 Minute Sausage & Sauerkraut

I almost didn’t even post this 10 Minute Sausage & Sauerkraut because it’s so ridiculously fast and easy, and requires such few ingredients, that it can hardly even be considered a recipe!

However, I posted pictures of this meal a few times during our March on Motivated Challenge and had several requests for the recipe, so I thought I’d share how I put it together and prove just how easily you can stay on plan – even if you’re the Ultimate Drive Thru Sue!

At the bare minimum, you just need 2 ingredients for this recipe: sausage and sauerkraut! I usually whip it up with 4-5 ingredients by adding a bit of butter, ground pepper, and nutritional yeast to the other two. Caraways seeds are a nice addition too, if you have them on hand.

Essentially, all you do is slice the sausages into coins, fry them up over medium heat until they get a bit crispy on the sliced edges, dump in a pile of sauerkraut, turn up the heat, and stir-fry the two ingredients together until the liquid is evaporated and you’re left with sausage flavor-infused sauerkraut!

A lot of people wonder about what type of sausage they should use on plan, because most contain sugar. A little sugar is necessary for curing for most sausages, and are on-plan if they have less than 2 grams of net carbs per serving.

Breakfast and Honey Garlic Style sausages usually have too much added sugar, so I try to stay away from those. Smoked or precooked Kielbasa, Italian, Farmer’s, and BBQ-style sausages tend to have a low sugar content, and having them precooked makes this 10 Minute Sausage & Sauerkraut main dish super speedy.

I use lacto-fermented sauerkraut in this dish. Since I add it at the end of the cooking time, it still has many of its probiotics. The cheapest and easiest place to find lacto-ferment sauerkraut (if you don’t make it yourself) is at your local Polish or other Eastern European grocery shop. One 8-serving jar costs me a mere $2.00! You’re looking for sauerkraut that’s made with just cabbage, salt, and/or water. Sauerkraut in a vinegar brine kills the probiotics.

I also buy my sausage and lacto-fermented dill pickles at our local Polish Butcher Shop!

I love serving this dish with dill pickles and sour cream on the side for a true, Eastern European flair. We would eat this at the International Village Festival where one of our daughters did Ukrainian dancing (they served it with perogies, of course!).

What Is the Best Way to Eat Liverwurst?

As we said before, there is no end to the options you have when making and eating liverwurst. Lots of people love to spread it on fresh bread, but you can also sauté it, fry it, eat it like a traditional sausage — you name it.

What we will say, is that the quality of the meats you use to make your liverwurst or the quality of the prepared liverwurst you buy will make the biggest difference in how enjoyable the experience is. The difference between liverwurst made with low-quality beef and liverwurst made with 100% grass-fed, non-GMO beef is startling. That’s because the feed and lifestyle of the cattle directly play into the texture and taste of the meat.

Remember that liverwurst has a strong flavor, and those factors alone could be the difference between someone loving liverwurst and someone deciding it’s not for them, so our advice is to buy the best, most natural liverwurst and organ meats as possible.

Rosemary’s family doesn’t want her anywhere near the kitchen. Her cooking is awful, but even worse, she’s set not one, but two, kitchen fires. Christine decides Rosemary’s first challenge is to learn how to fight fires – from real fire-fighters. Later, Rosemary works as a short-order cook and is flabbergasted to learn that her biggest order is cooking for her favourite Elvis impersonator. Later, she has to prepare a traditional meal for her very skeptical family.

Elaine’s food is so bad her kids won’t even eat it. Christine must turn this career-driven mom around so she can cook nutritious meals for her family. Focusing on Elaine’s love of Italian food, Christine takes her to make fresh pasta with the ultimate Italian Mama. And, just as Elaine is starting to feel confident, Christine throws her into an Olympic sized challenge – catering a private dinner at the home of multiple gold-medallist Marnie McBean. In the end, can she finally cook a meal her family will actually eat?

Meet Yuzu Kosho, the Secret Weapon Condiment Chefs Are Putting On Everything

If you finish every dish, night after night, with a dash of salt and pepper, or red pepper flakes for flare—it's time you met yuzu kosho. The Japanese paste easily made from combining yuzu, chiles, and salt drops a flavor bomb on everything it touches. Fish, steak, noodles, soups, and desserts go from zero to hero with teaspoon-size dollops of the stuff. It's the closest thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish. Chefs know it—they've been using it at their restaurants for years—and it's time you did, too.

What Is Yuzu Kosho?

Yuzu kosho is a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird's eye chiles) then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. The trifecta of chiles, citrus, and salt come together in a powerful and distinctive flavor that enlivens a dish—anything from sashimi to braised short ribs and cookies—instantly.

What Does It Taste Like?

Justin Smillie of Upland , who was introduced to it by his mother-in-law's cooking, describes it as "The perfect marriage of citrus and chiles coming together." For Sterling Ridings , executive chef of Uchiko in Austin: "It's alive almost. It's just got so much pop to it, and it's so versatile."

When Johanna Ware , chef of Smallwares in Portland, craves it, she'll drop a tiny bit into miso soup to add acid and spice.

Seared Scallops with Avocado, Yuzu Kosho, and Daikon from Ignacio Mattos at Estela in New York. Photo: Christopher Baker

How They Use It

Yuzu kosho is at its best when it's cutting through the richness and fat of meat. It's why Sarah Pliner at Aviary in Portland made a mock kimchi with yuzu kosho to balance out braised short rib. Now she brushes in in a steamed bun filled with eggplant and sweet bean paste it's the contrast of the tangy-spice that brings out the sweetness of what's inside the vegetarian bun.

It's also why, at Upland, Smillie goes through up to 20 pounds of yuzu kosho a week for the decadent duck wings he glazes in smoky bacon fat, rice wine vinegar, and yuzu kosho.

But it's not just for meat. Senior food editors Andy Baraghani and Chris Morocco , along with test kitchen manager Brad Leone , sing the praises of yuzu kosho's incredible capacity as a quick way to season fish, raw or cooked. The same goes for the famous fried oyster dish at O Ya in Boston and now New York, which chef-owner Tim Cushman serves with a yuzu kosho-dashi aioli. At Uchiko, they also use it to brighten up the deep, unctuous flavors of a Kinoko Nabe on the menu—a vegetarian mushroom soup with toasted yuzu kosho and a Japanese tempura (tentsuyu) broth.

But the clean, umami-rich flavors of yuzu kosho add instant complexity to vegetable dishes. Ware weaves it into a dressing (yuzu kosho, soy, mirin, rice wine vinegar) that she uses on hearty vegetables, including fried eggplant. One of the most beloved dishes at Uchiko is brushed with a yuzu kosho and tamari combo on avocado nigiri—beautifully sliced avocado served obi-style (with a nori belt!) atop rice—for a bite that's salty, fatty, spicy, and acidic all at the same time. At Pizza Moto in New York, the fried broccoli is served with a thin layer of yuzu kosho curd at the bottom of the dish.

But the final frontier for the spicy-salty condiment is in desserts Frederico Ribeiro of Té Company in New York knows it. Inspired by a spicy-sweet pineapple-chile mixture from Heston Blumenthal, and a pineapple-lime zest dessert at Per Se (where he used to work), Ribeiro adjusted the sweetness of pineapple-hazelnut linzer tarts with the salty-acidic yuzu kosho and lime zest. The result? A sublime spin on a Taiwanese pineapple cake with surprising depth.

Think of the citrus-y possibilities. Photo: Danny Kim

How to Get It at Home

Many chefs actually purchase their yuzu kosho pre-made so that they can get the full, nostril-clearing fragrance of yuzu without having to live in California (one of the only places in the US with actual yuzu trees). How else would Smillie get 20 pounds of the stuff each week?

John Sundstrom , chef of Lark in Seattle, swears by the brand (where all of the box text is in Japanese) that comes in the green or red box with a yuzu illustration on the outside. Baraghani, Leone, and Morocco second that recommendation, and prefer the green yuzu kosho to the red.

But, if you insist on making yuzu kosho yourself, it can be pretty hard to come by fresh yuzu (or not pay an arm and a leg for it). In this case, experimentation is your friend and you can still get the flavor profile you're looking for by following the general citrus + chile + salt formula. Cushman suggests listing out all the possible citrus and all the possible chiles, then riffing on it from there. In Texas, Ridings has experimented with serranos and jalapeños instead of the harder-to-find Thai chiles. Smillie has hacked yuzu kosho with limes and chile oil, and has swapped out his usual citrus for blood orange and bergamot.

Once you find your ideal combination of citrus (zest, juice, fruit), chiles, and salt, throw it all in a blender or a small food processor to make it a smooth paste, says Cushman. Ridings recommends trying this: Mince "the hell out of" a combination of lemon, lime, salt, and chiles with a mortar and pestle, and enjoy from there. The lemon and lime together sort of mimic the singular flavor of yuzu.

This fish really wants some yuzu kosho. Photo: Michael Graydon & Nikole Herriott

What to Use It On

Rub it on a seared or grilled piece of meat while it's resting, or add it to a marinade the way Ridings does: Incorporate yuzu kosho into a mixture of beer, honey, and ginger to marinate hanger steaks. Morocco, Baraghani, and Leone were practically salivating thinking about it as finishing seasoning for fish as a last-minute addition to a hearty braise or as a counterbalance to fish tacos.

Sundstrom vouches for making a yuzu kosho dressing. Dilute it with water (it can be very salty otherwise), a splash of vinegar, oil, and a splash of lemon or lime juice and dress a roasted fish or (use really sparingly on) a salad.

And Smillie doubles down on the meat, mixing it into pork terrine, rubbing it on grilled pork chops, incorporating it into fresh sausage, and marinating chicken breasts in it. Smillie also says heɽ put it on pretty much anything. And that's exactly why we love it.

Cassoulet-Style Italian Sausages and White Beans

Special thanks to Pam Anderson for sharing this amazing recipe from her book, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers. I made the recipe almost exactly as it is written, with the exception of a couple of modifications in line with my family's preferences. I decreased the amount of tomatoes to 2 pints, and I added a 4th can of white beans. Serve this with a nice green salad and some crusty bread


2 1/2 pounds sweet Italian sausage links
3 pints cherry tomatoes
1 medium-large onion, cut into 1 1/2 inch chunks [I used one large Vidalia onion.]
4 large garlic cloves, sliced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves
Salt and freshly ground black pepper
3 cans (about 16 ounces each) cannellini beans, undrained


Adjust oven rack to lowest position and heat oven to 425°F.

Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven. Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans, and continue to roast until casserole has heated through, about 10 minutes longer. Remove bay leaves and serve.

Condiment Counting

Eating at home more seems to increase the use of condiments. More people are having sandwiches, and dinner is often grilled hamburgers, sausages, and hotdogs.

What is on your go-to condiment list?

Are you aware that some are better healthy choices than others?

Some Condiment Stats

  • Mayonnaise: 1 Tablespoon is 93 calories, 82mg sodium, and 0g sugar
  • Barbeque Sauce: 1 Tablespoon is 32 calories, 142mg sodium, and 6.5g sugar
  • Ketchup: 1 Tablespoon is 20 calories, 157mg sodium, and 4g sugar
  • Whole Grain Dijon Mustard: 1 Tablespoon is 24 calories, 363mg sodium, and 1g sugar
  • Sweet Relish: 1 Tablespoon is 18 calories, 112mg sodium, and 3.5g sugar
  • Salsa: 1 Tablespoon is 5 calories, 79mg sodium, and <1g sugar
  • Hot Sauce: 1 Tablespoon is 2 calories, 344mg sodium, and 0g sugar

Hot sauce makes the best choice for the lowest calories. Servings are usually as small as a teaspoon, which means you can get some good taste! Just watch the salt intake. Hot sauce is high in sodium.

Consider using avocado slices instead of mayonnaise for a creamy taste that is a good healthy fat that has fewer calories.

Making Choices

As you search at the store, consider locating products that are made with natural ingredients. Watch the salt and sugar on the labels. It is often a surprise when you look closer. Condiments enhance the food taste, but you do have choices!

Boar's Head Brand Challenges Culinary Institute of America Student Chefs to Create Best Bold Recipe

Boar’s Head Brand®, one of the nation’s leading providers of premium delicatessen foods, challenged student chefs of The Culinary Institute of America (CIA) in New York to a Boar’s Head Bold® Culinary Challenge. As part of the competition, four student-chef teams were tasked with creating bold dishes inspired by the savory flavors of Boar’s Head Bold® Ichiban Teriyaki® Style Chicken Breast – the newest addition to the Boar’s Head Bold® line.

Esteemed media and food experts gathered for a tasting luncheon at the Astor Center in New York City to sample the students’ innovative dishes, which were judged based on taste, creative use of the product, presentation and production/technical skill. Following a tally of the scores, a panel of judges declared Matthew Johnson and Kurtis Flaherty the Grand Prize Winners of the competition for their Asian-inspired steamed buns dish, awarding them $10,000 in scholarship funds.

“All of our CIA finalists brought their best and boldest efforts to the table, and it has been incredible to see each student team’s passion and creativity shine through in their original recipes and presentations,” said Elizabeth Ward, director of communications for Boar's Head Brand. “We were blown away by the unique dishes that each team created in the spirit of the culinary competition and are thrilled to share the winning team’s original recipe, so that all Boar’s Head fans can experience the first-to-the-deli teriyaki flavor on their own time.”

Carefully curated by the winning team, the recipe showcases the new, savory, sweet and masterfully crafted Boar’s Head Bold Ichiban Teriyaki Style Chicken Breast, coated with a teriyaki style glaze featuring distinct notes of ginger, garlic and a hint of brown sugar. The winning recipe by Matthew Johnson and Kurtis Flaherty is included below:

Asian-Inspired Steamed Buns

Delectable soft steamed buns filled with pickled vegetables, caramelized pineapple and Boar’s Head Bold® Ichiban Teriyaki® Style Chicken Breast.


  • 3 slices Boar’s Head Bold® Ichiban Teriyaki® Style Chicken Breast, sliced ¼ - ½” thick
  • 8 small slices (1 per bun) Pineapple, seared
  • 3 Shallots, sliced
  • ¼ cup All-purpose flour
  • Oil for frying as needed
  • 8 Steamed buns (can be purchased at any major supermarket or sourced in an Asian supermarket)
  • 8 tsp. (1 tsp. each) Teriyaki hoisin sauce
  • 4 tsp. (½ tsp. each) Sriracha
  • 2 Scallions, thinly sliced
  • 2 tbsp. Toasted sesame seeds

Steam the Boar’s Head Bold® Ichiban Teriyaki® Style Chicken Breast and buns to reheat them. Sear the pineapple in a dry skillet until slightly caramelized. Toss sliced shallots in AP flour and fry in oil until crispy. Remove and reserve. With a knife, partially open one steam bun and brown it slightly in a skillet with oil. Remove the bun and spread on 1 tsp of the teriyaki hoisin sauce and ½ tsp of Sriracha. Delicately lay the pineapple and chicken slices in the bun. Fill the rest of the bun with the pickled vegetables and garnish with shallots, scallions and toasted sesame seeds.

Boar’s Head Bold® Ichiban Teriyaki® Style Chicken Breast is the newest product in the Boar’s Head Bold® line and the first nationally branded deli-meat boasting the delectable teriyaki flavor profile. Unlike many other teriyaki products, Boar’s Head Bold Ichiban Teriyaki Style Chicken Breast is made without the use of soy, gluten and added MSG.

Watch the video: HUGE BBQ FOOD TRUCK CHALLENGE! Pulled Pork, Brisket, Sausage. Spankys BBQ. Man Vs Food (June 2022).


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