Nicoise, Kalamata, Cerignola…we have em all, and boy do I have a thing for them.  Tossed into some pasta, or stuffed into a Cornish Game Hen, olives have a thousand uses and I’m trying to find them all.

The best way to eat olives?  Well, in my house a block of Manchego or Grana, a bowl full of olives, and a dish to throw the pits is a normal saturday night affair.  Sometimes I sneak a container-full into the movies to snack on instead of 7$ popcorn!

Our olive selection is growing.  Keep your eyes peeled and head back soon to see what new olive treats we’re adding.

Duende Rojo Guindilla Vasca Peppers

Tapas.  The Sushi of the latter 2000’s.

Much like sushi, tapas brings to the eater one of the key elemnts missing from American dining of the 20th century…choices!

I think my love for this sort of dining stems from my incessant need to snack.  I am a hardcore snacker.  As a child, I have fond memories on a sunday afternoon, sitting in front of the couch with my dad, a big bag of thick, sourdough pretzels, a few wedges of extra sharp cheddar and a tall glass of milk (with ice).

Sushi was a big hit with me in college…and now i’ve started frequenting Tapas joints on a regular basis.  Olives, hams, fritattas, and a score of other nibble-while-you-drink items are, for me, one of the best ways to dine both out, and in.

Enter Guindilla Vasca peppers…a tangy and spicy pepper in wine vinegar that, like potato chips, leaves the eater wanting more.  Each pepper is like a snowflake, unique in flavor…some sweeter, some spicier, and all good!

Offering my dinner party guests a selection of great spanish cheeses and meats, olives, neat new peppers like the Guindilla Vasca, and other fun finger-foods is both simple to prepare, and great tasting.

We highly suggest you grab a big ol’ jar of these peppers…you won’t be dissapointed.

“Our hickory smoked country bacon is equally at home on a bacon, lettuce, and vine ripe tomato sandwich or on the breakfast table as it is wrapped around a premier cut of beef or a fish fillet. Hickory smoked in our smokehouse using an old-fashioned wood stove, each slice of our bacon has a distinctive full flavor that has attracted and maintained a broad spectrum of customers, from those looking for smoked bacon “the way grandpa made it” to gourmet chefs with the most distinguishing of tastes.”

As a wholesaler of many bacons, I have certainly been exposed to some very fine cured and smoked meats from around the globe.  Benton’s Bacon, however, is a true American Original.  If apple pie is the true American Dessert, than Benton’s Bacon is the true American Breakfast Meat.  Each slab should come with it’s own flag!

I think we can all agree that bacon=meat candy, and if this equation holds true, then Benton’s Bacon=Godiva Truffles.  If you are thinking of having a fine breakfast or brunch gathering, or you are looking for a slice of heaven to wrap around that nice filet of beef…look no further.

Other items of note this week added to the weRgourmetfoods site are:

Kewpie Mayonnaise  (needs a blog post all it’s own)

Laxmie Tamarind Paste

and Minus 8 Vinegar

Paprika.  Many of us grew up with it on top of roasted potatoes, or added to a bit of saucy goulash, but the true nature of this pepper powder has remained something of a well-kept Spanish secret for some time.

With the emergence of Tapas restaurants across the nation (much like the sushi wave of the late 80’s and 90’s), the simple ingredients used to prepare many of these little dishes of delight are begining to find their way into markets and homes.

Huzzah!  I discovered Smoked Sweet Paprika about 4 years ago, and it has since become a staple in my pantry.  I think I put this potent spice into just about any and everything I can…sometimes with surprisingly phenominal results.

My chili is now asked for at parties…with smoked paprika and mexican chocolate the true stars of that (beanless) bowl of sublime.  Scrambled eggs get a moderate dose as they begin to come together in the pan.  Carmelized onions get a lite dusting as they brown for my french onion soup, which is now more decidely spanish than french.  I simmer the smokey spice in olive oil and tossy my grilled aspargus in it.

I could go on forever…and ever.

If you haven’t yet tried our La Chinata Smoked Sweet or Smoked Hot paprika, it’s a must have.

Hi.  My name is Howard and I am a Balsamic Addict.

It’s true.  I love to find things to pour balsamic vinegar on top of.  My latest are semi-firm nectarines, onto which I drizzle some balsamic and some shaved sottocenere (an Italian cheese sprinkled throughout with truffles).  The sweet/tart flavor of the nectarine pops even further with the addition of the vinegar…but not just any vinegar.

This summertime treat would probably work on some level with your ‘everyday balsamic’ from the local supermarket, but what it cries out for is a richer, thicker product with some mellowness…enter Villa Mandori.

This vinegar is handcrafted in small batches, and aged down to a rich, dark syrup.  It’s mellow, and slightly sweet, and perfect for just about any finishing.  I drizzle it on top of grilled meat and chicken.  I dip wedges of Grana in it.  Heck, sometimes I just put a bit on a spoon and have at it!

Chefs love this stuff, and so will you.  Best part?  Check the price!

Oh..and btw, while the posts have been lean, that is about to change.  Our first Podcast should be available next week, and we’re gonna be posting daily if we can (it’s so hard to manage the food AND taste AND blog, but we’re gonna give it the ol’ college try!).  Keep checking back for product reviews, specials, new product intros, and don’t forget to sign up for our newsletter (our first edition will be ready by Sept. 1st!)

Good Eating!