You may be thinking “what the heck do these items have in common?” The answer is simple: they’re all delicious. Of course, we can’t call it “The Delicious Sampler” because all our samplers are delicious…which is why we got stuck with this less-than-snappy title.
In any case, this sampler is loaded with goodies – whole rabbit fryers, New Zealand lamb racks, duck & bacon sausages and lamb Italian sausages. Your freezer will be packed with tasty treats to pull out when you need something extra special.
Everybody gets their favorite cut with this sampler – two strip steaks, two ribeye steaks and two tenderloin steaks – all premium Australian Kobe beef. You’ll be ready for the backyard barbeque to end of backyard barbeques (or a very nice dinner party).
We’ve just added the counterpart to our popular Pacific Oyster Sampler. This one contains three rotating varieties of top quality Atlantic oysters (one dozen each). Once you get the technique for opening live oysters down, appetizers don’t get much easier.
New Mexican Produce
There are many unusual varieties of exciting produce south of the border that most Americans never get to experience. Now’s your chance!
Guajes are the long, thin seed pods of the Leucaena tree. You shuck them like peas (how to prep guajes) and eat the seeds raw or cooked. They have a grassy, garlicky, and slightly bitter flavor.
Huauzontle is a spindly vegetable with clusters of small edible green buds that look a bit like the ones on broccoli. The buds are often wrapped with cheese, battered and fried like a chile relleno, but they can also be taken off the stems and cooked as a green vegetable.
Purslane is a succulent leaf vegetable with a mild citrusy/salty/herbaceous flavor. It’s very good for you and can be eaten raw or very lightly cooked.
These are very large leathery leaves with a sassafras/root beer aroma. They’re usually used to wrap food before grilling, roasting, or steaming it to protect it and infuse it with flavor. They can also be chopped or pureed for use as an ingredient.
Pasilla chilies are almost always sold dried as pasilla negro chilies, making the fresh form a rare treat. These mild green chilies are often fire roasted and peeled, then added to soups, egg dishes, sauces, sides or tamales.
Chepiche (Pipicha) - Currently Out of Season
This oaxacan herb has a piney/minty aroma and a flavor that is cilantro-esque but also a little sour & citrusy. It should be available in the Fall.
New Kurobuta Pork Items
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