SUMMER!~it's here at last.   The article about Shibui!~in Market of Choice Savories will be out for a few more days.  Chef has been to all the locations and sampled hundreds of new fans.  The Tribe came out, too.  He's still glowing from all the Love and attention.  We can't wait to hear how you use the sauce to add zing to everything!~

  

A great big Thank You!~to Willamette Valley Vineyards for their warm hospitality over a blustery Memorial Day weekend!  We brought as much Sun as we could muster from Southern Oregon and they provided the wine and music to make for an incredibly fun kickoff for the Summer.  Their Pinots are world class and other varietals are exquisitely made.  The new construction promises to bring even more class to an already stunning venue~meantime, they offer tastings and treats from the barrel room.  On Monday we got to watch as they bottled a blush variety from the giant stainless steel tanks.

Shibui is the best on BBQ!~use your favorite sauce, rub and techniques, then add Shibui to make it POP!   The sauce never overwhelms, only enhances the flavor.   Pick some up for Dad, he'll love you for it!    

    

Here's the Torta Recipe that we use when we demo~

 

Shibui ~ Smoked Salmon Torta

          3 oz package Aqua Nova Lox The Oregon Lox Co., Eugene

          8 oz package Cream Cheese, softened

          Fruit, lemon and dill weed for garnish (see photo)

          34 degree crackers (named for the 34th parallel, Denver, CO)

          Shibui Sauce, the perfect finishing touch, on everything!

      

        Line small bowl with plastic wrap, add cheese & salmon, alternate layers.

        Chill, unmold onto serving     plate.  Garnish with fruit, lemon and dill.

        Spread onto crackers and swirl with Shibui Sauce.   Serves @25.   

        Substitute pesto, roasted peppers, shrimp, crab, pears or pepper jelly

        for salmon and chopped fresh herbs, toasted almonds or nuts for dill.

        Use crostini, bruschetta or fruit slices as a base.  Create your own classic!  

     

        Enjoy Shibui Sauce as a finishing  touch on; Vegetables fresh or steamed

        Salads,tossed or spring mix, Caprese, Fresh Fruit; Berries, Melon, Pears

        Apples, Figs, Cheese, Fish, Seafood, Sushi, Stir fry, Wild Game, Eggs

        Roasted Meats, Kabobs, Poultry, Tofu, Yogurt, Pasta, Rice, Potatoes

        Desserts; IceCream, Pie, Cake even Chocolate!  Replaces soy sauce

        Teriyaki, Worcestershire, ketchup, salad dressing or along with all these.

        The perfect presentation sauce, paint the plate like a pro!  Swirl on just 

        before serving or as you eat.  DO NOT refrigerate/freeze or add water.

        Good one year after opening.  Store away from heat & Sun like fine wine.

    

If you have left over Smoked Salmon Torta, try these easy ways to change it up~

Chip Dip~add ketchup or chili sauce, a squeeze of lemon, mayo, paprika and/or cayenne to taste, whip til smooth.

Pasta~boil pasta and drain lightly, return to pan, stir in half and half and torta until melted, add petite peas, heat.

Stuffed Mushrooms~add a few drops lemon juice, fresh tarragon and cracked pepper to torta and spread in caps.  Bake @ 350 until heated thru.  Of course, Shibui to finish is the perfect touch!

 Tiny Tribe Member enjoys her snack at a recent demo!

Chef Jay’s Shibui Sauce is the perfect finishing touch and a great start too. Use as a marinade or salad dressing. Shibui enhances the taste of fresh or grilled veggies, combines beautifully with cheeses, tops crackers, crostini and bruschetta with that special zing.  Makes every plate look like it was presented by a Master Chef. Add Shibui to your favorite recipes in place of soy sauce, ketchup, or worcestershire. Shibui sauce adds subtle flavor to grilled meats and fish, poultry, and wild game. Use at the table in place of other condiments. Shibui adds flavor without adding salt, gluten or sugar. 

Thanks for visiting, and enjoy!