611-24 Road 970-257-1557
...great for chefs on the go ...use
these sauces right out of
the container or as building blocks for
more elaborate creations!
| These are all really tasty dressings, sauces and marinades ...each one of them has won a SOFI (specialty food industry) award! The Yuzu (a spicy orange sauce) is great for fish ...I used to make my own Teriyaki but I won't anymore...if you like Japanese give these a roll! |
Pasta, Antipasti, EVOO, Soup,
Sauces and more...
| one of my favorite quick meals is to brown some Creminelli Italian Sausage in a skillet then simmer it in one of Dave's Red Sauces to finish it off while I'm cooking the pasta. Top it with the Organic 3 Year Old Parmesan we have in the shop! I can not begin to tell you how delightful this simple meal! |
As good as his Pasta Sauces are
Dave is most famous for his Hot
Sauces!
Pasta, Antipasti, EVOO, Soup,
Sauces and more...
...also check out our Ritrovo page for EVOO from Italy!
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Outstanding Oil This single varietal, USDA
organic-certified, kosher olive oil is made with the Nocellara del
Belice olive that grows in western Sicily. The olives are an early
harvest and traditionally stone pressed, lending the unfiltered oil
an herbaceous flavor. Low acidity of 0.20-0.25 percent. |
Las Brisas EVOO Spain
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This is a very popular bottle! When
we were still a local delivery business at the Wild West Gourmet I
would bring this in for our friends. It's really taken off now
that we have a storefront and we bill it as an all purpose upgrade
in EVOO! According to Food & Wine: "Most people look for Jorge Ordoñez's name on wine, not olive oil. But the importer of exceptional and affordable Spanish bottles (and a 1997 F&W wine award winner) is now promoting Las Brisas extra-virgin olive oil. Made from Arbequina olives in Spain's southeastern Jumilla, the buttery oil tastes of artichokes and is especially good on bruschetta and pasta. $28.99 750 ml. |
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PANIOLE EXTRA VIRGIN OLIVE OIL 2010 The 2010 Paniole Extra Virgin Olive Oil is USDA certified organic. Olivastra Seggianese olives make up 50% of the blend and are from 100+ year old trees planted in poor Galestro soils. The rest of the blend is comprised of Leccino and Moraiolo varieties from 50 to 80 year old trees. Located in Southern Tuscany the oil is more Mediterranean with a richer style. Alessandra Ciacci, the owner, is very proud of her oil and has been committed to organic farming since 1972. We were first shown the oil back in 2004 at her winery in Montalcino, Az. Agr. Mocali. We arrived the day after they pressed the oil. She poured it for us over fresh bread and I never remember seeing a more brilliant green-gold colored oil. 400 cases produced. "Importer Steve Lewis" $26.99 750 ml. |
$??.99 500 ml.
...also check out our Ritrovo page for wine vinegars from Italy!
| Six-year
Balsamic Vinegar by Maletti, Decorative Bottle This vinegar from Modena is aged in an innovative manner, making it a delicious, cost-friendly accent available to chefs of any ability. In the rich, alluvial soil of Lambrusco di Sorbara in Soliera Italy, just outside of Modena in the Emilia Romagna region, the Maletti family has been producing quality traditional balsamic vinegar (aceto balsamico tradizionale) for generations. The Maletti’s produce their balsamic vinegar from the wine and grape must (unfermented, pressed grape juice and pulp before it’s turned into wine) of selected Lambrusco (red) and Trebbiano (white) grape varietals. Their vinegar is aged in an accelerated yet regulated evaporation process in former wine barrels of French Allier oak. The six year vinegar has an extraordinary density, aroma and depth of flavor with a clean delicate finish. Maletti balsamic vinegar is superb on a wide range of dishes, from fresh strawberries to salad greens topped with Parmigiano Reggiano shavings to most any meat dish. 250 ml $32.99 |
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Montepulciano d'Abruzzo
Grape Must, Mosto Cotto by Casina Rossa Classic ingredient in Abruzzese cuisine from concentrated must of famed Montepulciano wine grape. A classic for braising meats, drizzling on cheeses such as fresh ricotta or panna cotta, use in vegetable cookery. Try on desserts or stirred with hot water as a soothing beverage. 250 ml $.99 |
...if you like these
products visit the Ritrovo and
Gracious Gourmet pages!
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 Saba is the sweet reduction of grape must, simmered in copper kettles over an open flame. It is the exact same grape must used for balsamic vinegar, but cooked down more, to about one-third its original volume. Aged for two years in chestnut and oak barrels, Saba is a pure, sweet, syrupy expression of the Trebbiano or Lambrusco grape. With a fantastic fruity character, Saba has hints of grapes, plums, and raisins. Try drizzling it over cheesecake, dressing a fruit salad, serving it on panna cotta, using it in marinades, or serving it over ice cream. $26.99 200 ml. |
 A word about Nellie & Joe's ...back in 1980 I made the acquaintance of D. Randy West professional sailor extraordinaire and now author. Randy had this great house on the beach in New Symrna that was nick named the Sandy Shack. We spent most of our time sailing surfing and generally hanging out at the beach but we also entertained a lot! One of our more popular ingredients was Nellie and Joes Key Lime Juice. It was great for marinades and cocktails. Eventually they started making their own marinades my favorite of which is their Mojo Criollo. Works great on fish, chicken or pork! Fish and Shrimp ...doesn't take much time to marinate ...15 minutes to and hour and it doesn't take much marinade. Grill of Broil! Grilled Chicken ...start in the morning with boneless skinless breasts (in this state Red Bird is the best) and marinate all day in a zip lock bag. Use enough Mojo Criollo that the breasts are well coated but reserve some marinade to brush while grilling. On a medium hot grill 450-500 degrees sear chicken for 2-3 minutes a side then either turn down the heat to around 375 or turn off a burner on a portion of the grill and finish turning and brushing 2 more times. 16 minutes total cooking time is the magic number when cooking 8oz. breasts and for that matter boneless pork loins ! Let rest in a warm plate for 5 minutes before serving. you can virtually do the same thing in a skillet and the oven! Skillet Cooking ...Warm the oven on to 375. If your house doesn't have a good blower over the range throw open the windows after getting your skillet heated to medium hot. Sear "skin side" down for 2-3 minutes depending how hot your skillet is then turn for another 2 minutes. Finally take the whole skillet and pop it in the oven for the remainder of the 16 minutes. USE OVEN MITS WHEN YOU REMOVE FROM OVEN THE HANDLE WILL BE VERY HOT! Let rest in a warm plate for 5 minutes before serving. This style of cooking works well with a variety of recipes meat and fish. Cooking times for fish will be less! |
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Fallot
Traditional Dijon Mustard - 7oz $4.99 |
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Fallot Decorated Metal Pail Dijon
Mustard - 16oz $17.99 |
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Fallot Green Tarragon Mustard - 7oz $4.99 |
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Fallot Basil Mustard - 7oz $4.99 |
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Fallot Honey Balsamic Mustard - 7oz $4.99 |
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Pommery Meaux Grain Mustard in
Stone Jar - 9oz $18.99 |
| Fallot Aged
White Burgundy Wine Vinegar - 8oz $6.49 |
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Fallot Red Merlot Wine Vinegar - 8oz $6.49 |
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Leblanc Pure Walnut Oil - 8oz $17.49 |
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Fallot
Raspberry Vinegar - 8oz $6.49 |
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Pommery Aged Red Wine Vinegar $18.99 |
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Fallot Extra
Fine Gherkins - 9oz $ |
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L'Epicurien Shallot Confit - 7.4oz $4.99 |
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L'Epicurien Fig & Balsamic Vinegar Confit - 8.6oz $4.99 |
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L'Epicurien Figs and Spices Chutney - 7.4oz $4.99 |
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L'Epicurien Cranberries cooked in Wine - 7.4oz $4.99 |
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Dry mix forest
mushrooms 1.76oz $10.99 |
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Dry French chanterelles 1.76oz $12.99 |
...if you like these
products visit the Ritrovo and
Gracious Gourmet pages!
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LA Favorita Artichoke Creme This Cream is ideal for the preparation of very tasty starters or appetizing canapés and small slices of toasted bread to serve with the aperitif. Thanks to its delicate taste it is a useful seasoning for spaghetti and pasta in general, with a simple olive oil garnish. $7.99/4.59 oz |
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LA Favorita
Pesto Al Pomodoro ...a traditional sauce, produced using only basil from Liguria and pignoli from the Italian hills. Traditional pesto with additional fresh tomatoes. Tasty seasoning for pasta and vegetable soups. $7.99/4.59 oz |
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LA Favorita
Eggplant and Olive Cream Thanks to its delicate and unusual taste the eggplant and olive cream FAVORITA FISH is ideal for the preparation of very tasty starters or appetizing canapés to serve with an aperitif. With its characteristic taste it is excellent to season first courses as spaghetti and rigatoni. $10.99/6.35 oz. |
Organic Chestnuts by Matiz
Peeled and Cooked - Ready to Serve
$ .99/ oz.
...check out our Ritrovo page for more pasta from Italy!
| ....the craftsmen at Maestri Pastai are the holders of the Neapolitan pasta making secret handed down from generation to generation. These craftsmen re-introduce the ancient flavours using new techniques. This gives life to a simple handcrafted product but at the same time preserves ancient traditions. |
PLEASE ASK FOR
JERRY, ELENI, MONTY OR TERESA!
970-257 1557
