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Maya Kaimal is a leading authority on Indian food and an award-winning author of two cookbooks: "Curried Favors" and "Savoring the Spice Coast of India". She has appeared on Martha Stewart, the Food Network, and the Today Show, and writes about Indian cooking for "Saveur" and "Food & Wine". Maya Kaimal introduces five fresh, vibrant simmer sauces: Coconut Curry, Tikka Masala, Tamarind Curry, and Vindaloo. These are all-natural, perishable, authentic Indian curry sauces made with only the best ingredients; created for the American kitchen. All you need to do is heat the sauce in a pan with meat or your favorite ingredient, simmer and serve. Each simmer sauce serves four.- Tikka Masala: A classic creamy tomato-based curry, mildly spiced with cinnamon, cardamom and clove. A traditional favorite simmered with chicken and served with rice. Also works well with fish, shrimp or vegetables, or blended with yogurt for a cool dip or spread.
Mild heat level
Vegetarian - Coconut Curry: With this curry, Maya Kaimal brings you the flavors of tropical South India, delicately balancing sweet coconut milk with fresh ginger and fragrant curry leaves. These exotic flavors make a delicious curry with seafood or vegetables, or a tasty marinade for grilled foods.
Medium heat level
Vegan - Vindaloo: This famously hot and sour curry is made with black pepper and coriander from India's spice coast, tempered by tangy tamarind and coconut milk. Always a perfect sauce for beef, pork or lamb, Vindaloo is also great for spicing up tofu and vegetables or burgers and wraps.
Spicy heat level
Vegan - Tamarind Curry: Inspired by the fragrant fish curries of Kerala, this sauce is a zesty blend of sour tamarind and sweet coconut milk with a nice green chili kick. Gently simmer it with seafood or spoon a little into rice before steaming.
Medium Heat
Vegan - Classic Korma: This is inspired by Maya's father's Korma. It is a creamy Indian classic that is warmly spiced with nutmeg, clove and paprika, and enriched with yogurt and coconut milk. This full-flavored curry works well with chicken or lamb. Spice up tomato soup or brush on grilled seafood.
Mild heat level
Vegetarian
Varieties sold separately.
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Out of Stock Varieties:Coconut Curry, Vindaloo, Tamarind Curry
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Olivado Extra Virgin Avocado Oil is quite simply the pressed juice of New Zealand's finest quality ripe avocados. Olivado can call it Extra Virgin because its pressed at temperatures below 55F and contains an acid content of just 0.2%, far below the 1% required for the Extra Virgin designation. In addition, no heat or solvents are ever used to extract the oil from the fruit. Due to its high chlorophyll content, Avocado oil is very unstable and can degrade very quickly, so after extraction the Olivado subjects the oil to a unique and natural process that completely stabilizes it, retaining the goodness for up to 2 years in an uponened bottle. Among the healthiest infused oils, it has a high smoke point of 500F. Try their infused Extra Virgin Avocado Oils. Olivado's special, deep infusion method creates intense flavor profiles.:-
Olivado Chili Infused Avocado Oil:
Taste buds awaken with this most passionate of oils. Glowing pepper spice without the burn; great with stir frys and pasta. Voted Best Chili Oil at 2003 Australian Fiery Foods Awards.
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Olivado Basil Infused Avocado Oil:
Illuminated delicate flavor and aroma of fresh, hand picked basil. Wonderful when used with pasta, seafood and chicken or simple bread dipping, or create your own, personal culinary masterpiece! Explore the endless possibilities.
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Olivado Lemon Infused Avocado Oil:
A light and zesty balance of elegant citrus flavors. Wonderful with salads, fish, chicken and baked goods or create your own, personal culinary masterpiece!
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Olivado Rosemary Infused Avocado Oil
Earthy aromas create the perfect accent for red meats, salmon, potatoes, crusty sour dough, or create your own, personal culinary masterpiece!
Varieties sold separately.
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Out of Stock Varieties:Basil, Lemon, Chilli
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The Edwards family has produced Virginia's finest hams, bacon, and sausage since 1926. They still use Pop Pop's curing recipe and still smoke bacon the way he taught: slowly and patiently in your own smoke house. The result is a genuine, hickory-smoked bacon that fills your kitchen with the enticing aroma of real country cooking. You'll be amazed at how little Edwards bacon shrinks when cooking, and how great it tastes. When you serve Edwards Virginia Bacon for breakfast or any meal, you and your family will see, smell, and taste the quality difference. |
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