Nielsen-Massey Vanillas

Go from tailgate to luxury box with quality vanilla from Nielsen-Massey.

Grills are fired up and ready to go in Parking lots across the nation for the great American sports tradition: tailgating. Every year, thousands faithfully don their team’s colors and venture out, rain or shine, to cheer home a winner. Sports fans and home cooks alike can be the reigning champions of parking-lots with tailgating recipes from Nielsen-Massey Vanillas.

Since 1907, Nielsen-Massey has been dedicated to creating the finest vanilla in the world. The vanilla beans are hand-picked for perfection and go through an exclusive cold extraction process, which slowly, gently draws the delicate, distinctive flavor from the vanilla beans.

Nielsen-Massey products compliment both sweet and savory dishes, so hungry Football fans can be fed this season with hamburgers and chicken wings dressed with Smoky Vanilla BBQ Sauce or Apricot Mango BBQ Sauce from Nielsen-Massey.

Smoky Vanilla BBQ Sauce
1 tablespoon butter
1 tablespoon garlic, chopped
1 tablespoon canned chipotle chilies with sauce, chopped
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 cup catsup
1 tablespoon dark molasses
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or

Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes about 1 ½ cups.

Apricot Mango BBQ Sauce
1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangoes, drained
1 (4-ounce) can mild chipotle chilies
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Vanilla Extract or Paste
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator. Makes about 2 cups.

From daybreak to overtime, hearty finger-foods flavored with Nielsen-Massey Vanillas can provide an extra kick to fans’ favorite tailgating cuisines.

Please, Have A Seat

quality-barstools_1893_1386850.gifFor about five years now I’ve been visualizing my future dream kitchen. One of the things I will be incorporating into it is a big, wide, island counter with a few bar stools on the side. The kind of bar stool that I have in mind would be a lattice-back type. Swivel or not, makes no matter to me. Inviting family and friends over to gather in my kitchen at a “deli-style” counter area is one of my greatest ideas; perhaps with some Bruce Hornsby music in the background.

Everybody has a personal preference on what type of bar stool they’d prefer, but if you want to build your own or pick and choose from a myriad of colors, materials, and styles then Quality Bar Stool is the place to go. They even have indoor/outdoor stools! If you like the retro look, they’ve got ’em. If you click on the category entitled Aluminum Bar Stools, I think you’d agree that #1700 is a beauty and would go well in a contemporary or eclectic kitchen.

With both residential and commercial collections, as well as discount pricing from the top manufacturer’s in the nation, you can’t go wrong. Check them out for yourself.

Book: Lidia’s Italy by Lidia Matticchio Bastianich

lidia.jpgI received this book as a gift and am very pleased. There are 336 pages filled with “140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most”. So, it’s the author’s favorite foods when she travels to Italy. Who is Lidia? She has a public television cooking series and has written four other cookbooks- all well-written.

With that being said, here’s a sampling of what to expect: The places she visits to share the foods are: Istria, Trieste, Friuli, Padvoa & Treviso, Piemonte, Maremma, Rome, Naples, Sicily and Puglia. I’ve never been to Italy but cooking from this book almost had me booking a flight.

These are not your typical down-home-in-America recipes, yet the ingredients are not weird or “out there” like so many cookbooks based on European cooking have a tendency to be. They’re more rural, farm-style which is not a bad thing, but cooking a boar is not on my list of things to do before I die. Thank goodness you can substitute pork tenderloins. The potato gnocchi stuffed with prunes is literally mouthwatering. Velvety cornmeal-spinach soup with a slice of Frico – Oh! it will have you swooning.

lidia-2.jpgI love this book but haven’t made any new friends because I’m not sharing! Seriously, you, your family and friends will thoroughly enjoy these recipes. Mangia!