Here's a favorite family recipe that makes broccoli DELICIOUS, even if there's someone you're serving who doesn't usually love broccoli. It's easy, flavorful, goes with any entree, and is even better the next day or the day after that. Try it and see ... you'll keep it right up front in your go-to "delicious vegetables" file!
1 head fresh broccoli (tight, bright green florets and crisp, snappy stems)
1 medium yellow onion, sliced4, 5 or 6 minced garlic cloves (if you love garlic, add more!)
2 tsps good olive oil
⅓ cup mayonnaise, home made or from a jar
1 TBS Pura Vida! Famous Original Recipe, or to taste
sea salt to taste
- Wash and cut broccoli into bite sized pieces.
- In a large (preferably iron) wok or skillet, heat the oil until hot.
- Add the onion and broccoli
- Stir and sauté for 2 or 3 minutes, until onion softens slightly.
- Add the garlic and sauté another 1 or 2 minutes.
- Cover and lower heat to medium high. Cook for another 4 or 5 minutes, stirring occasionally. You don't want it to burn, but it should cook quickly, so the broccoli and onions are done but not soggy, with crispy, browned edges. If the garlic pieces are browned and crunchy, that's perfect.
- Before serving, mix the mayo and Pura Vida Sauce and stir into the pan, mixing well but gently. Add salt to taste, and enjoy!
Last week we hosted a tasting demo at one of our favorite stores, Vicente Foods in Brentwood, California. Customers here are savvy, discerning food-loving types who know what they like. So it was nice to hear all the great comments from people who were tasting our sauce for the first time. Here's a sampling:
"Wow! That's delicious!"
"It's so complex! I love the flavor!"
"Surprisingly good ... and it doesn't burn my mouth!"
"What a nice spicy flavor, but not painful! I love it!"
It was great fun to meet new people and introduce another corner of the world to Pura Vida! Gourmet Chile Pepper Sauce. Thanks to Vicente Foods and their fabulous customers!
It's harvest time. Beautiful produce awaits in most every market ... from the fruits to the greens to the legumes and root veggies, we're toasting summer's end and looking toward the season of hot pies, roasts, turkey, ham and ... leftovers.
What's the absolute best in markets right now? APPLES. They're just pure crunchy, sweet, tart, juicy goodness. And boy, are they amazing when made into a compote seasoned with some of the best hot sauce around: Pura Vida! Famous Original Recipe. Here's how to do it, easy-peasy. You can serve this compote on or with everything from ham sandwiches to ice cream. It's fabulously versatile, and truly delicious. You're welcome.
Pura Vida! Apple Compote
4 medium to large apples, cored, peeled and chopped
1 medium onion, diced
2 cloves garlic, diced
3 tbs Pura Vida! Famous Original Recipe (or more to taste)
2 cups water
1 or 2 tsps olive oil
kosher salt to taste
Heat a cast-iron skillet over medium-high heat. Add olive oil and onions to the pan and cook until they caramelize, then add garlic and stir.
Move the onions and garlic to one side of the pan, add a little more olive oil to the empty side of the pan and then add the apples.
Cook until the apples are caramelized. Fold the apples into the onions and add the Pura Vida Sauce and water.
Bring the compote to a simmer and cook until the liquid reduces. Cut the heat and season to your liking with kosher salt.
Pura Vida! Gourmet Chile Pepper sauces are so versatile, sometimes it's fun to make a list. But really, it's only limited by your imagination! Here are just some of the dishes and recipes that are GREAT with Pura Vida, in chronological order starting with breakfast:
1. delicious in a Bloody Mary!
2. scrambled eggs and omelettes
3. quiches and fritattas
4. all kinds of classic American sandwiches, especially tuna salad, chicken and turkey salad, roast beef and many more
6. Salsas and nacho dips
7. Salads and salad dressings - just sprinkle a few drops (or more) in your favorite dressing and watch it wake things up
8. marinade for chicken, fish, beef - anything! Add to olive oil, lemon juice, herbs, white or red wine and let the party begin
9. a dash on fresh vegetables like crispy green beans, or mixed with mayo and herbs for a great faux Hollandaise on fresh asparagus
10. Chocolate pudding! Believe it or not - a dash of Pura Vida! Hotte Chocolatte makes rich chocolate pudding really sing
Ding! Your wish just came true!
It's our AUGUST SPECIAL:
(ends September 5!)
on all orders over $15!
(limit 12 bottles)
of your choice of any flavor of
Pura Vida! Gourmet Chile Pepper Sauce
Use code AUGUSTFS at checkout
Shop for all three fabulous flavors of our celebrated hot sauce!
(Sorry, only one discount code may be used per order.)
A classic dish with a luscious addition: Pura Vida! Hotte Chocolatte, made with precious chocolate habañeros and a bevy of other delectable ingredients like dark sweet cherries. Our hottest sauce - and so versatile! Here's what you need:
1 tbsp olive oil
1 large sweet sweet onion, finely chopped
2-3 cloves garlic, peeled and crushed
1 large green bell pepper, chopped
2 banana peppers, chopped
2 celery stalks, diced
3 tbsps Italian parsley, minced
1/2 lb Andouille sausage, chopped
1 whole chicken breast, cut up
1 large bay leaf
Pura Vida! Hotte Chocolatte
1 28-oz can diced tomaoes
1 8-oz can tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and halved
salt to taste
Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper, banana peppers and celery until onion is translucent. Add parsley, sausage, chicken, bay leaf, and Pura Vida! Hotte Chocolatte to taste. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes, or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Add salt if needed. Put a bottle of Pura Vida! Hotte Chocolatte on the table. You can never get enough!
This past weekend, we visited Fish King Seafood and Poultry Market in Glendale, California to do a tasting demonstration. Fish King is a beautiful, sparkling clean, friendly and incredibly well-stocked establishment that's been a fixture in the community since 1948.
The best thing about Fish King is the feeling you get when you're there. The banter from behind the long, high fish counter is hilarious. All the staff seem to be comedians, and they revel in joking with their long-time customers. And people run into each other here, catching up as they're waiting for their numbers to be called. The whole atmosphere is lighthearted and fun.
And the fish! It's as fresh and wholesome as you can get anywhere, even including a tank full of live Maine lobsters. But Fish King has more than seafood - their shelves are stocked with all kinds of marinades, sauces (Pura Vida! Gourmet Chile Pepper Sauce among them), breadings, seasonings, kitchen and serving utensils ... hundreds of unique and useful culinary items. Plus a great selection of fine wines.
If you're anywhere near Glendale, California, drop in some time and see for yourself why we love Fish King. It's an honor to be on their shelves!
This is about the simplest dinner entree you can imagine, quick as a wink and just delicious. A great fall back on a busy day!
2 boneless, skinless chicken breasts
Pura Vida! Famous Original Recipe to taste
Mix together enough of the marinade and Pura Vida! Famous Original to half cover chicken breasts in a small casserole dish. Sprinkle with salt and pepper. Put in oven at 350° for 35 minutes, uncovered. Makes the tenderest chicken in the world. Serves 2.
Pura Vida! Famous Original Shrimp Cakes with Avocado-Mango Salsa
This recipe is easy-peasy and just perfect for a warm summer evening. You can prepare a day ahead and refrigerate (the salsa only gets better overnight).
1 pound fresh medium shrimp, peeled and deveined
2 tbsp virgin olive oil
3/4 cup finely chopped red bell pepper
1/3 cup finely chopped celery
2 garlic cloves, minced
1/4 cup finely chopped scallions
3 tbs mayonnaise
1 tb fresh lime juice
2 tsps Pura Vida! Famous Original Flavor hot sauce (or more to taste)
1/2 tsp sugar or Trader Joe’s organic blue agave sweetener
1/4 tsp salt or more to taste
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko (Japanese breadcrumbs), divided into ¼ and ½ cupsFor Salsa:
1 cup peeled, diced avocado
juice of one fresh lime
1 mango, peeled, seeded and diced
¼ cup finely chopped red onion
1 or 2 tbs (to taste) finely chopped, seeded and diced habañero pepper
¼ cup chopped fresh cilantro
salt to taste
To make shrimp cakes:
In food processor, prepare shrimp by pulsing 10-12 times or until finely chopped. Set aside.
Heat a large skillet over medium heat. Add 1 tbs olive oil and swirl to coat. Add chopped red peppers and sauté 3 minutes. Add garlic and sauté for 1 minute. Remove from heat, and put mixture in a large bowl. Add shrimp, scallions, mayo, lime juice, Pura Vida! Sauce, sugar or agave, salt and egg. Stir gently but thoroughly. Fold in cilantro and 1/4 cup panko.
Make 10 equal sized patties, and dredge both sides of each in remaining 1/2 cup panko. Chill at least one hour.
Heat pan over medium-high heat. Add 1 tsp olive oil and swirl to coat. Cook 5 cakes at a time, approximately 4 minutes on each side, or until browned. Remove cooked cakes, cover and keep warm.
To make salsa:
Put the diced avocado in a serving bowl and mix with lime juice. Stir in the mango, onion, habanero pepper, cilantro and salt. Chill.
Serve over shrimp cakes immediately after cooking.
Pair with a nice chilled Pinot Grigio (a great one right now is 2014 Blason Pinot Grigio Isonzo - very reasonable at around $10 and a lovely summer wine)