Mossy Bayou company has some tasty condiments that have different zing to them

I regularly review the Chili Pepper magazine. There are many hot, spicy and usual recipes. Also there their are listing of awards from the magazine concerning condiments, (hot) sauces and more that are judged to be award winning . I look for winners in their categories. The Mossy Bayou company has achieved some prestigious awards so I decided to try them.

The Bayou Blend is a seasoning that is very unusual. I like that the main ingredients are not primarily salt but include more pepper, garlic powder and then others. The Bayou blend is subtle with its garlic, pepper blend that doesn't overwhelm your taste buds with salt. It has a nice heat flavor but is not by any meals too spicy. If you want a blend that "really burns " this is a not a good one for you. I like it.

The Louisiana Swamp Scum Hot Sauce is a muddy looking hot sauce made of peppers, vinegar, salt, molasses, natural flavorings and uses caramel coloring. The swamp sauce has the right blend of tangy vinegar and hint of salt and molasses which gives it a distinctive bite. I really like the flavor with veggie burgers, beef burgers, vegetables, cheeses, stews and more.

The Cajun Chow Chow calls itself a relish and is a medley of green cayenne peppers, vinegar, onion, garlic, salt and spices. Once again salt is down on the listing of the percentage of ingredients. I once again liked that and the relish gives a fresh flavor. I really like the garlicky and pepper tone of the relish. All are really good on the sweet potato fries, the burger and even a vegetable bean oriented veggie burger. I like the Chow Chow and the Swamp sauce the best as they don't take taste too hot but have a nice heat to go along with the other spices and vegetables.
I can see them being used with chicken, beef, vegetables and more. They could also add a little zing to soups, stews and more. So while I can't get back to Bayou country in the near future, I can taste Cajun country by using these condiments. Order and try some.

Check them out at

http://www.mossybayou.com

Gastronomic Musings : Salsa from New York city- you hear the ads

You hear it all the time. The Pace picanta sauce is one they talks about that good sauce should not come from New York City. They brag about that. Well I originally come from nearby Rhode Island . Pace's picante sauce is no big deal. I don't care even if it has won awards. It just has jalapeno so big deal. But the one I like is World Classics and their excellent Corn and Black Bean medium salsa. It's even a little better then Pace's bean an roasted corn. World Classics is Tasty, addictive and the whole line is good with distinctive flavors not just heat. If you find them at Hen House or other grocers try it and you decide.

www.worldclassicstrading.com

Singing the blues at Jardine's

It was our friends 35 wedding anniversary. They picked Jardine's for the Jazz and music, a place we have never been. It was very, very cold but we braved the cold and traveled to the Plaza. We hoped the music would warm us up. It did.
The place is really cozy, small but big enough to hold a small stage, music area, a bar and enough chairs and tables for music lovers. But this is a place where you can drink and eat as well. There all kinds of drinks, beer, cocktails, teas and more. One of the women chose the chocolate martini which went for $10 and she thought it was good. My wife had tea and I went for H2O. I wanted to use my money for something to eat.
It was a weekday so maybe that is why there was not cover charge. No matter. The menu has entrees (ranging from $12 to #30) with pork, fish, pasta,, sandwiches and more as well as appetizers ( hummus, dips, brochettes), burgers, salads and desserts. It was 9:15 and the music was about to play, so we had to chose quickly and get served quickly. My wife wanted the chocolate mousse and drink tea. I decided to get the salsa and chips for $6.
Before ours arrived, other quests got theirs. The appetizer with a multiberry ( blueberry, raspberry etc) sauce that you dip the triangle. The fruity dip was indeed berry like, not too sweet with a hint of sourness. Not too shabby. Now on to the salsa where I wasn't as happy.
The salsa was probably the worst I have ever had (besides Pace Picante - which I call salsa). It did not have a real "tomatoey" taste. It had no distinct flavor let alone any spiciness. But I wanted something to nibble on while waiting for the music. So I used the chips which were unremarkable to say the least. We had more luck with the music and my wife's dessert.
Her mousse was tall and thin. So much so we could not get a normal spoon down into it. We got some skinnier spoons and the chocolate met our taste buds. Thick, smooth, my wife loves its pudding like consistency and I thought (what I could get) it was great too!
The company was great, the music was jazzy and the inside were cozy. Nice place. I could see coming back again. My wife might go for the Mousse again but I would definitely skip the salsa and chips and try something else. But it is the music that will keep me coming here. Give this intimate and interesting place a shot.

great salsas at a great price

If you like salsa like I do and want to get a variety of them at a good price try

http://www.worldclassicstrading.com/

I have tried the corn and black bean salsa and it really good with chips on mexican entrees and more. There are many more you can try. They are at local groceries in Kansas City (Hyvees) area and elsewhere , Check them out and try at least one

Make an entree sing, add salsa try this great book

Sometimes all you need to make a food entree really "sing" is to add a salsa. No matter what kind of food you are having you can find a great one in the book called The Great Salsa Book by the great Chef Mark Miller. Several salsa types included in this book are : tomato and Tomatillo, Chile , Tropical , Fruit , corns , Bean, Garden, Nut, seed and herb , Ocean and exotic. In the book there are also cooking techniques, a glossary, sources to find ingredients and conversion scales. The recipes are not complicated, usually don't involve too many ingredients and are indeed many are not ordinary. If you don't like to experiment and try something new this book is not for you. But I love to experiment and work with new ingredients and more.

The one I tried today with breaded tilapia was the Sun- dried Tomato salsa (anchovy, garlic, basil , thyme, sun dried tomatoes and more spices) gave it nice salty but garlicy/ oniony spin. I would rate it 9.4/10. Ones that I have tried are the Tricolor salsa (9.6/10), Chipotle Tomatillo (9.6/10), Apple and Green chile salsa (9.4/10). Fabulous ones are the Corn and Green Chile salsa (9.8/10) and the Barbados Black Bean salsa (9.8/10).

BBQ and eating season is upon us. You can be sure I will try more of these amazing salsas. Find the book and try them for yourself!