Archive | February 3rd, 2012

Gaucho Gourmet Opens Warehouse on Saturdays

Gaucho Gourmet Opens Warehouse on Saturdays

A few of the balsamic vinegars at

Food lovers, take note: Gaucho Gourmet has opened its warehouse at 935 Isom Road to the public from 10 a.m. to 2 p.m. Saturdays, says Luciano Ciorciari, who runs the business with his family.

The business, which imports foods from Italy, Spain and Argentina, as well as other places in Europe, also has a website,

A few of the foods from Italy include pastas, artisan olives oils, salami and cheeses, and balsamic vinegars as well as olives, salts, Italian nougats canned tomatoes, anchovies and more.

Spanish foods include the makings for paella, including the pans, as well as sherry vinegars, chorizo, jamon serrano and cheeses.

The Argentine selection includes numerous types of yerba mate, including all of the essential accessories for drinking it, in addition to empanada shells, chimichurris, dulce de leche and more.

European stemware and dishes are also available.

For more information, call toll-free 877-837-0521.


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Beer of the Week: Dogfish 60 Minute IPA

Beer of the Week: Dogfish 60 Minute IPA



Beer of the Week is sponsored by the Lion & Rose. Each week, we introduce you to a wonderful brew that’s a little bit different and well worth seeking out.




Dogfish 60 Minute IPA

Give me an IPA, or India Pale Ale, with an extra jolt of hoppy bitters, and I’m happy. Needless to say, I fell for Dogfish 60 Minute IPA from the first sip.

The brew’s website explains the name: “60 Minute IPA is continuously hopped — more than 60 hop additions over a 60-minute boil. (Getting a vibe of where the name came from?).  60 Minute is brewed with a slew of great Northwest hops. A powerful but balanced East Coast IPA with a lot of citrusy hop character, it’s the session beer for hardcore enthusiasts!”

Get this beer well chilled before opening. As you pour it into a mug, you’ll notice its bright golden color with an almost orange intensity. The foam rises about an inch high before settling into a wispy lace around the edge of the glass. As you pour, you also can’t escape the hoppy aromas bursting from the bottle. Both floral and slight piney scents mingle with notes of bread and citrus.

These carry over into the pleasantly bitter flavors of the beer, with an orange-lemon quality and a touch of sweetness floating in that bracing, often piney bitterness. This puppy has plenty of bite. It also leads to a bitter finish that will be welcome to any hop-head like myself.

I love drinking IPAs by themselves. They’re strong and refreshing. But they’re also surprisingly good with strong-flavored food. At the Lion and Rose, these could cut through the heat of the Hackney Hot Wings or offer a contrast to the sweetness of shrimp wrapped  in bacon in the Angels on Horseback plate. Have with any cut of steak or even the Central London Chicken Curry in a coconut-curry sauce with basmati rice.

Any way you pour it, Dogfish 60 Minute IPA is a fine catch.


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Get Ready for Super Bowl with Two Avocado Treats

Get Ready for Super Bowl with Two Avocado Treats

Olé Avocado Strawberry Lime Mojito

More avocados are consumed on Super Bowl Sunday than any other day of the year.

If you are looking for an easy way to get avocados on your table without adding more work to your list, check out Olé Avocado, a San Antonio-based guacamole company that has provided the following refreshing recipes. One is for a cocktail that takes a mojito and adds a host of new flavors. The other is for a seafood salad that will disappear from your table quickly.

Olé Avocado Strawberry Lime Mojito

2 ounces chilled simple syrup (combine 1 cup of water to ½ pound of sugar; cook on medium heat until sugar is dissolved)
4 tablespoons guacamole, such as Olé Avocado
4 large strawberries, cleaned, hulled and dried
4 mint leaves, cleaned and dried
3 ounces rum
Juice of ½ lime
2 ounces club soda
4 ice cubes

Combine all ingredients in blender and blend well. Serve in martini glasses or glasses of your choice. Large mint leaves can be used as garnish.

Makes 2 servings.

From Olé Avocado

Olé Avocado’s “Frutti di Mare” Seafood Cocktail

12 large shrimp, cleaned, shelled and deveined
6 sea scallops, cleaned and quartered
1 cup guacamole, such as Olé’ Avocado
2 tomatoes diced
½ onion, diced
2 cloves garlic, crushed
½ teaspoon crushed red pepper flakes
¼ cup flat leaf parsley, chopped fine
Juice of 1 lemon
½ cup water
Salt, to taste
Pepper, to taste

Ole’ Avocado’s 'Frutti di Mare' Seafood Cocktail

Place shrimp and scallops in microwave covered dish with water, cook 5 minutes, drain and cool in refrigerator 10 minutes. Combine guacamole, tomatoes, onion, garlic, pepper flakes, parsley, lemon juice, salt and pepper. Mix together

After 10 minutes add chilled seafood to mixture. Place in small bowls or glasses. Serve with crackers or toasted crusty bread.

Makes 6-8 servings.

From Olé Avocado


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