Spectacular Superbowl Snacks with J Brady Seasonings

Bloody Mary with Outlaw Spice by J Brady Seasoning.

‘The Bloody Outlaw’ with Outlaw Shake Seasoning                                 Photo by Kevin Alexander

The Cupboard welcomes J Brady Craft Seasoning Blends to our shelves. Crafted with love by local Fort Collins entrepreneur and spice aficionado Brady Stewart, these spice blends are guaranteed to spice up your kitchen. Here are three recipes that will make your Super Bowl party shine. [Read more…]

Mexican Munchies

Over the weekend we had our international series and things heated up with foods from Mexico. If you missed out, that is okay because we’ve got the recipes right here!


honey-lime-sweet-potato-black-bean-corn-tacos4+srgb. [Read more…]


Thai Chicken Curry

This recipe comes from our great friends at The Coastal Cupboard in South Carolina. Brad Pitner owns a great kitchen store and is an excellent chef. This Thai dish is quick, easy to make, and packed with flavor. [Read more…]

Ginger up your life for vitality and flavor.

The Cook loves ginger and is on the list of culinary must haves.

     Ginger is the rhizome of the plant Zingiber officinale. That’s a mouthful of botanist lingo. Let us lay-persons just call it a root stalk and move on. My horticulturist partner informs me that ginger, cardamom, and turmeric are all related. No wonder that the Cook uses those spices regularly as well.

    Ginger is most often cultivated in China and South Asia but recently Africa and the Caribbean, Jamaica in particular, have been producing the plant as well. It is used as a perennial landscaping plant in warmer climates because of the aesthetic appeal of its yellow flowers. The culinary uses of ginger are numerous, and considered a quintessential flavouring in Chinese, Indian, Japanese, and Southeast Asian cuisines.

    There have been numerous claims of medicinal uses and cures using ginger. The Cook cannot elaborate on this other than to have the readers do research into these uses. So… let us return to the tasty, but sometimes hot, Cooks culinary uses for this versatile root.

     Stir-frying with ginger first comes to mind. Fish, meats, poultry, and vegetables all lend themselves well to cooking with ginger. But… the Cook loves a more liquid state to the use of ginger and there is not a better formula for ginger syrup than Chef Ming Tsai’s Blue Ginger – ginger syrup.  (See: http://www.ming.com)

     When purchasing ginger, look for young ginger. Young ginger will give you a softer and slightly less hot taste and is preferred by the Cook. Look for stalks that have nice smooth skin – no wrinkles. If you are making infused drinks with ginger, then the mature older stalks, with wrinkles usually, are just fine as they will yield a more intense flavor.

    The Cook loves ginger syrup for flavouring drinks, smoothies, frappes, and as a topping for numerous desserts. Vanilla, lemon, or berry gelato or ice cream with a drizzle of ginger syrup is both simple and elegant and will finish off any type of meal. Try it, you will love it too.

    Another great dessert is a plain custard or tapioca topped with your favorite in-season berries and a light pour of ginger syrup. If you are a fan of Tofu, try the ginger syrup on a square of tofu and garnish with a few finely chopped roasted peanuts. This a dessert found in Thailand, where the tofu is scooped out and layered with a hot ginger sauce poured over and served with roasted sesame seeds.

    Since the Cook has been instructed to keep things short, the Cook will leave you with a recipe for a mild version of ginger syrup but encourages you to check out Ming Tsai’s version. It is super!

Use your imagination with this versatile root. Ginger will reward and awaken your culinary palate.

 Thanks for reading and see you next time.

 The Cupboard Cook.

 Simple Thai Ginger Syrup

¾ cup sugar
1 ¼ cup of water
2-3 tablespoons of thin sliced or 1/8 inch diced peeled ginger

     In a medium sauce pan, bring the water, ginger, and sugar to a boil, stirring to dissolve the sugar. Reduce heat, and simmer until the liquid has reduced by one-half. The liquid should look syrupy and if drizzled onto a plate, it should hold a ribbon. Cool to room temperature or use warm if the recipe calls for it. Store in a glass container in the refrigerator for a few days but it is best when used fresh.

 Ginger Lemonade

 32 ounces of your favorite lemonade mix
½ cup of ginger syrup
Sparkling water or club soda to taste

     The Cook uses fresh squeezed lemon juice (Meyer lemons preferred), but you can use your favorite ready mix and prepare as directed on the package. To this, add the ginger syrup and about 1 cup of sparkling water. You could also use your favorite ginger ale.

    For another taste, try brewing you favorite tea and mix ¼ cup of the lemonade to the tea and add ice.

The Best Guacamole? Maybe so!

     The Cook trusts that you are having a great summer season and that all of your BBQ and patio parties have been culinary successes. The Tour de France moves into the last week…my how time flies…and one can say that those lads are having a bit of a go at it. Very hard work that! Each rider can use up to 6000 plus calories per day. Just think how many pastries that is per day! Well- pedal on boys, only one more week to go till Paris.

     The Cook has certainly not expended that many calories per day during the last two weeks, although it seems as if the Cook has consumed that many per day with all of the festivities.  One bit specifically comes to mind, a guacamole recipe that peaked the taste buds of the Cook, who is not particularly a guac. fan. This recipe hails from origins at the Boudros Texas Bistro on the San Antonio Riverwalk in Texas, USA. The unique flavour that makes this guacamole stand out comes from the slow roasted peppers and the smoked and roasted Roma tomatoes. The Cook found this guacamole was great as a dip but really shinned as a condiment to chicken and pork. Easy to make! Highly recommended!


Boudros Texas Bistro Guacamole

juice from ¼ orange
juice from ½ lime
1 avocado – seeded and scooped out of skin
1 or 2 smoked, charred, peeled, and dice Roma tomatoes
1 Serrano pepper, roasted, seeded, and finely minced
1 tablespoon medium diced red onion
1 teaspoon chopped cilantro
salt and pepper to taste.

      Squeeze juices into a medium bowl. Add the avocado and then coarse chop with a fork or knife. Add the remaining ingredients and fold into the avocado-juice mixture. Add salt and pepper to taste. The final product should be coarse in texture. Do not mash or blend. Serve immediately or hold for up to an hour in the refrigerator in a tightly covered container.

      The Cook also had an opportunity to play with a kitchen gadget that moved up to the top spot on the leader board, the Maillot Jaune of kitchen devices in the Cook’s tour – the Vitamix Pro Series blender. We’ll talk much more about this tool in a future article, but for now, the Cook is off to sip some Cote d Ventoux, eat some cheese, and watch the lads give it a bash in today’s stage of the tour.

 Thanks for reading and see you next time.

 The Cupboard Cook