Wednesday, March 23, 2011

Are you craving summer?

Maybe you live in a warm weather area, but by this part of the year many of us Mainers had it with the cold weather. Do you find yourself in this boat? Perhaps you've been hearing about tropical vacations and find that you are craving one yourself. While hopping on a plane may be a bit impractical; cooking up a Mexican-inspired feast is the perfect way to get a taste of summer. So, pretend that you're jetting off to the beach and create your own fiesta!

Step one, mix up a delicious margarita! I can tell you from my own taste testing that our recipe for Sunset Margaritas is fabulous!

1 oz Tequila
2 oz Stonewall Kitchen Margarita Mixer
1/2 oz Cointreau
1/2 oz Chambord

Use a lime wedge to wet the rim of a Margarita glass, then dip the rim in salt or sugar. Fill glass with ice and stir in all ingredients. Garnish with a twist of lime.

Shrimp Tacos with Peach Salsa

Peach Salsa Shrimp Taco - Serves 4-6

  • 2 tablespoons light olive oil
  • 1 pound large (21-30 count) raw shrimp, peeled and deveined
  • Salt and pepper to taste
  • ¼ teaspoon chili powder
  • 1-tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • 6 corn taco shells
  • 2 cups romaine lettuce, chopped
  • Stonewall Kitchen Peach Salsa
  • 1/3 cup Manchego or Monterey Jack Cheese, shredded
  • ¼ cup fresh cilantro, chopped 

  1. Preheat oven to 350 degree F.
  2. Heat oil in a skillet over high heat. Add shrimp, salt and pepper and cook until shrimp are pink and become firm, about 1-2 minutes per side.
  3. Bake taco shells on baking sheet 4-5 minutes.
  4. Layer lettuce, shrimp, Peach Salsa, cheese and cilantro in the taco shells. Serve immediately.
Have two of these tacos and your cold weather blues are sure to be cured!

Friday, March 18, 2011

A good day to think about CSA's

Wow, what a beautiful day! It was winter here on Monday,our café was serving hot caramel lattes and by today, Friday, they are serving iced vanilla lattes. Yes, iced! It was 70 degrees here on the coast of Maine. With the bright sun shining, the snow quickly melting, and the realization that I needed to get rid of the itchy wool sweater, I could not help but think of the bounty of local fruits and vegetables soon to grace our tables once again. And with that, it is time to sign up for your local CSA.

What’s a CSA you ask?

It’s Community Supported Agriculture, meaning you join a farm, buy a share (membership), and over the course of the growing season receive a weekly ration of vegetables, fruits, meats, dairy, even fish, depending on what farm you sign up with. We are truly fortunate with all the opportunities available on the seacoast, which you can find in this guide from the group, Seacoast Eat Local and Slow Food Seacoast: Seacoast Harvest Guide. 

However, CSA’s are available throughout the entire country, do a search in your area, you’ll be happily surprised with all the opportunities to eat well.

poster by J. Wirtheim- Victory Garden of Tomorrow
So, what are the benefits of joining a CSA, you ask?
  • You get the freshest food available weekly and directly from the source, which means incredible flavor
  • You get exposed to new flavors and varieties of foods
  • Kids are known to become more enthusiastic about produce from “the farm,” they may actually eat their greens!
  • You help support your local growers and provide them with cash flow at the start of the growing season
  • You enable the farmer to better plan their crops, which results in having the right amount of food at the right time
  • You get great tasting food, did I already say that?

 Another great resource on CSA’s:

These fabulous modern posters by graphic designer, J. Wirtheim out of Portland, Ore are inspired by World War II propaganda posters depicting American’s ambition for a better future and highlight ideals relevant to today, such as the local food movement.

Wednesday, March 16, 2011

Look No Further for Delicious Corned Beef & Cabbage

Isn't everyone Irish tomorrow? How will you celebrate? Luckily even if you don't have an Irish grandmother to give you her recipe we can help you make delicious corned beef & cabbage.

Glazed Corned Beef & Cabbage Recipe

It's actually easier to make than it sounds. While regular boiled dinners can be tough and chewy our glazed version is sure to please everyone.

* 4 to 4 ½ pounds corned beef or brisket
* Freshly ground pepper to taste
* 1 teaspoon mustard seeds
* 1 bay leaf
* 4 whole cloves
* 2 tablespoons dark brown sugar
* 1 green cabbage, cut into 6-8 wedges
* 3 medium-size onions, cut in quarters
* 6 carrots, cut into 2-inch lengths
* 6 parsnips, cut into 2 inch lengths
* 6 medium-size red potatoes, cut in half

For the glaze-
* 2 tablespoons dark brown sugar
* 2 tablespoons Stonewall Kitchen Maine Maple Syrup
* 2 tablespoons Stonewall Kitchen Caramelized Onion Mustard

1. Place meat, pepper, mustard seeds, bay leaf, whole cloves, and 2 tablespoons dark brown sugar in a large stockpot. Fill with enough cold water so the meat is covered by 4 inches. Bring to a boil. Reduce heat, cover, and simmer until the meat is fork tender, about 3 hours. Skim off any surface scum while cooking. Remove the meat to a greased roasting pan.
2. Preheat oven to 450 degrees F.
3. Add the cabbage, onions, carrots, parsnips and potatoes to the broth. Bring to a boil, reduce heat, cover and simmer until the vegetables are tender, about 20-25 minutes.
4. Combine 2 tablespoons dark brown sugar, maple syrup and mustard. Brush over the meat, coating all exposed surfaces generously.
5. Roast for 20 minutes, until browned. Slice and serve at once surrounded by boiled vegetables. Serve with additional mustard.

View this recipe and more on our website. Do you have your own Irish recipes? Please comment and share them with us!

Tuesday, March 8, 2011

Fat Tuesday: How will you indulge?

It's Fat Tuesday; are you cooking anything special to indulge? Fat Tuesday, aka Mardi Gras, always makes me think of New Orleans. Perhaps you'd like to celebrate with some Gumbo? If so head over to this post where Phyllis shared her family's gumbo recipe with us!

If you're looking for a quicker way to enjoy shrimp tonight, try boiling shrimp with Old Bay Seasoning and some Bay leaves. It's much faster than making gumbo, but still quite tasty. 

Old Bay Shrimp

Serve with rice for a quick and easy meal. Another idea for shrimp is this Papaya Shrimp Orzo salad.

* 1 pound orzo pasta
* 2 Tbsp. olive oil
* 1 clove garlic, minced
* 1 lb. shrimp, peeled and deveined
* Salt and pepper to taste
* 1 jar Stonewall Kitchen Papaya Salsa
* 1/3 cup fresh parley, chopped


1. Cook orzo pasta according to package directions. Drain.
2. Heat olive oil in a 12-inch skillet over medium high heat until oil is hot and shimmering, but not smoking. Add shrimp and sauté until they are just opaque in the center, about 4-5 minutes. Add the garlic, salt and pepper and sauté another minute.
3. Combine the orzo, shrimp, Stonewall Kitchen Papaya Salsa and chopped parsley. Toss gently and serve hot or at room temperature.

Thursday, March 3, 2011

Deal of the week

You asked, so here it is! We'll now be posting a deal of the week for our fans & followers. Check back for new deals every Thursday. This week we're featuring our Gourmet Gift ToteRegularly $39.95 this gift is on Sale for $29.99

This is a great gift to have on hand for any last minute occasion. The included dip crock has room for ice under the dip bowl to keep your dips cool and fresh throughout any party. That is...if your dip ever sticks around long enough to get warm! Experience tells me that you won't have too much trouble with that if you're serving our dips.