Cowgirl Granola founder Heather Hunter has introduced a new gluten-free Organic Blue Cornmeal Pancake Mix.

The ingredients are all-natural and include organic blue cornmeal and brown rice flour.  There are two varieties: one with Texas pecans, the other with walnuts.  They sell for $6 apiece.

Hunter says, “Not only is our Organic Blue Cornmeal Pancake Mix delicious, it’s also easy to prepare.”  Each package makes 10 – 12 pancakes.

For her granola devotees, the current seasonal addition to the granola line is the Rodeo Mix, which combines dried banana chips and organic sunflower seeds.  Year-round varieties are Original Stock (with organic raisins), Cranberry, and Orange Cranberry.

Her product line is currently not available at major grocery stores, but you can find it at both the Leon Springs Farmers Market on Saturdays and the Legacy Outdoor Market on Sundays.  Cowgirl Granola products are also available online at www.cowgirlgranola.com or by phone at (210) 865-5900.

(Photo: Karen Green Pirinelli)

On a run to Ali Baba International Food Market for fresh pita bread the other day we picked up a jar of Pulaski Cucumber Salad. The sliced cukes resembled sliced hamburger sliced dills, but had a fresher look.  Fresher is how they tasted, too.

I’ve already picked up a second jar. The flavor is less acidic than pickles, with a little sweetness like bread and butter pickles but far less intense. They are not overly salty or vinegary. In other words, as much a salad as a pickle. But they are really good on sandwiches: chicken or tuna salad, Italian meats and hamburgers, too.  I’m thinking they’d be great on pulled pork sandwiches and served along with barbecue.

The pickles are a product of Poland, but packed in the United States. A 30-ounce jar is $3.99. You’ll find them on the pickle aisle at Ali Baba, down toward the fresh produce end. Ali Baba is at 9307 Wurzbach Road.

Master Chocolatier Richard Berchin has been helping his customers say “I love you” with chocolate for more than two decades.  Creative Chocolates opened in early February of 1990 and since then, “The Chocolate Guy” has stocked his store with shelves of gifts and sweets.  He has specialized in fulfilling special requests; this Valentine’s Day, he is helping someone give the world by creating a replica in chocolate.   For a special dog lover, he is crafting a Labrador.

One of his most popular Valentine’s Day requests is chocolate-dipped strawberries.  Creative Chocolates sells them individually or in a chocolate-walled box.  For those who prefer something a little different, they also dip a variety of other fruits including oranges and pineapple.  Oreos are also chocolate dipped and decorated seasonally.

Customers can customize assortments in heart-shaped boxes and baskets.  Truffles, petite fours, and variety of lollipops make great gifts combined or on their own.  Stuffed animals, even those that sing and dance, can accompany any present.

Chocolates can be customized with names or special sentiments.  Car enthusiasts will love chocolate replica Porsches, Ferraris, and Lamborghinis.  Hearts and names can be added to many of the figures.

The store is normally not open on Sundays, but this year, on Valentine’s Day only, it will be open for limited hours.  For personalized chocolates, it is best not to wait until the last minute, but even if time escapes from you, Creative Chocolates will have a great gift to show you care.

Creative Chocolates
7700 Broadway, Suite 105 (at Nottingham)
San Antonio, Texas 78209
(210) 824-2462
www.creativechocolates.com
Regular Hours:  Tuesday – Saturday, 10 a.m. – 6 p.m.
Open this Valentine’s Day, Feb. 14, 11 a.m. – 4 p.m.

Close

(Photos: Creative Chocolates (top), Kristina Mistry)

You can make candy with olives in it. Or, you can make candy that looks like olives.

Actually, we’ll let the professionals make this olive candy, since it looks like a fair amount of work, dipping colored chocolate over almond centers.

You can find them in the bulk candy section at Central Market. They are at the end of the candy aisle walking away from the bakery (at least that’s where I found them a couple of weeks ago).

They are $11.99 per pound, which makes me appreciate even more the generous quantity I received from a friend for Christmas.

Want to sample olives from the largest olive bar in the area? Or talk to olive growers and nutritionists about the health benefits of this fruit?

Olives Olé, International Olive Festival of Texas, will host its second annual event, 10 a.m. to 4 p.m. March 27. The festival, sponsored by Les Dames d’Escoffier San Antonio Chapter, will again be at  Sandy Oaks Olive Orchard, a working ranch with a large olive orchard near Elmendorf.

For the $10 entry fee you can sample olives, attend expert seminars on health, nutrition, organic gardening, herbs and growing olives. Participate in comparison tastings of olive oils and learn some tips from cooking demonstrations. A food concession staffed by the members of Les Dames will offer gourmet snacks and dishes for sale, as well.

This family event costs $10 per person to attend. Tickets may be purchased at the gate or at area H-E-B customer service desks.

Sandy Oaks Olive Orchard is 20 miles south of San Antonio. Exit No. 120 onto Hardy Road off IH-37. Turn left, drive over the Interstate bridge and go about one-quarter mile to Mathis Road. Turn left, then go another one-quarter mile to Sandy Oaks.

February is the season for fine times with fine wines in San Antonio.

Judges for KLRN-TV’s annual San Antonio Wine Festival will sit down to judge hundreds of wines at the end of this month.  Wine-lovers will have their chance to taste the medal winners at several events in February.

Monday, Feb. 15, from 6-8:30 p.m. is the 30th Annual fine Wine & Cuisine Tasting at the Alamodome.  Area restaurants will share their best tastes and vintners and wine sellers will offer sips from their latest and best wines.

On Feb. 19, it’s the 16th Annual Wine Opener at the St. Anthony Hotel, a sparkling event at which patrons can taste the medal-winning wines and sample cuisine from the St. Anthony’s chefs. This event is from 7-9:30 p.m.

Finally, the popular Champagne Brunch will be at 11 a.m. – 1:30 p.m.  Feb. 21 at the St. Anthony.

For more information and tickets, check out the public television station’s website at www.sawinefest.com.

The açai (ah-sigh-ee) berry, which grows in the rain forest, has become super trendy as one of the new superfoods. It’s said to provide tremendous energy in addition to offering a high content of antioxidants, monounsaturated (healthy) fats, and fiber in addition to having a tart flavor that’s as agreeable as pomegranate juice.

You can find the pulp in the frozen fruit section of your local supermarket or buy it in fruit drinks. You can even find it in a new liquor, VeeV (veef) Açai Spirit, now on shelves at Gabriel’s liquor stores as well as the Hotel Valencia and Lux Lounge.

VeeV is distilled from Idaho grains and infused with açai. It’s used in a number of mixed drinks, ideas of which can be found at www.veevlife.com. You can also post your own cocktail ideas on the site.

The creators of the drink are donating $1 from the sale each bottle to the Sustainable Açai Project, which ensures responsible harvesting of açai fruit.

vCran-Açai Crush

2 ounces Veev Açai Spirit
1.5 ounces cranberry juice
Splash of peach liqueur
Champagne

Shake Veev Açai Spirit, cranberry juice and peach liqueur well with ice and strain into a chilled martini glass. Top with Champagne.

Makes 1 cocktail.

From VeeV Açai Spirit

Joie de VeeV

1 large slice ginger, diced
1 ounce fresh lemon juice
3/4 ounce simple syrup
1/5 ounce VeeV Açai Spirit
3/4 ounce orange liqueur
1 crystallized ginger slice, for garnish

Muddle diced ginger, lemon juice and simple syrup in the bottom of a bar glass. Add Veev, orange liqueur and shake well with ice. Strain into a chilled cocktail glass and garnish with the crystallized ginger slice.

Makes 1 cocktail.

From VeeV Açai Spirit

Açai Martini

3 ounces VeeV Açai Spirit
1/4 ounce dry vermouth
Dash of orange bitters
Lemon twist for garnish

Shake VeeV, vermouth and orange bitters with ice and strain into a chilled martini glass. Garnish with the lemon twist.

Makes 1 cocktail.

From VeeV Açai Spirit

The San Antonio Parks Foundation has teamed up with Water Street Oyster Bar for a fund-raising dinner on Thursday, October 29th to further restore the Japanese Tea Garden’s two-story Jingu House and its Bamboo Tea Room.

In 1926, Kimi and Miyoshi Jingu and their eight children lived in this house and served visitors light lunches and tea.  Because of anti-Japanese sentiment during World War II, the family was evicted from the house.  Afterwards, a Chinese-American family operated the restaurant until the early 1960s.  The house and gardens fell into disrepair over the decades.  In 2008, a renovation of some of the garden’s signature features like the koi ponds and waterfall were completed.  Now, the Parks and Recreation Department, San Antonio Parks Foundation, and its affiliate organization Friends of the Parks have set their sights on restoring the home to be reused again as a place for lunch and tea.

Learn about the latest project developments while enjoying the complimentary seafood buffet and cash bar at Water Street Oyster Bar’s Marlin Room.   Some of the dishes will be: Sauteed Pacific Rim Swai with Water Street Sauce; Quadrangled Salmon served with sour cream, minced red onion, capers, mango salsa and toast points; and Freshly Shucked Oysters on the Halfshell.  Tickets are $40 per person or $75 per couple and are available online or by calling (210) 212-8423.

The restaurant is also running a special entrée through the end of the month with proceeds going to the restoration project.  The Pacific Rim Swai sauteed and topped with Gulf Shrimp, Hearts of Palm and Artichoke, served with two sides and salad is available for lunch at $10.99 and dinner at $15.99.

Water Street Oyster Bar
7500 Broadway St.
San Antonio, TX

Caption: Jerry Cain, a student at the Culinary Institute of America's San Antonio campus, grills Chilean-style Lamb Chops in Adobo.

At the recent Latin Flavors, American Kitchens conference, Chilean chef Pilar Rodríguez introduced many of the chefs and culinary experts visiting the Culinary Institute of America’s San Antonio campus to the wonders of merkén, a blend of dried and smoke chiles (cacho de cabra, or goat’s horn).

The spice also features ground coriander and salt, and is available at specialty supermarkets like Central Market.

Merkén was created by the Mapuche Indians, who are native to Chile.

The label of one version, exported to the U.S. by Chilean Gourmet, says to “sprinkle it on fish, shrimp, poultry, beef, vegetables, soups and sauces. Add to potatoes, cheese and pasta. Use in tuna or tossed salads. Great for dipping with olive oil.”

Rodríguez used the spice in Chupe de Locos (Chilean Abalone au Gratin), Ostiones Sellados en Aceite de Oliva al Ajo y Pebre Verde (Seared Scallops in Garlic Olive Oil With a Chilean Herb Sauce) and Chuletas de Cordero en Adobo (Chilean-style Lamb Chops in Adobo).

She even infused an olive oil with the spice to use in a tomato confit that accompanied the lamb chops.

Chuletas de Cordero en Adobo (Chilean-style Lamb Chops in Adobo)

10 lamb chops
Salt, to taste

Adobo:
2 tablespoons merkén
2 tablespoons dried oregano
2 tablespoons fresh oregano
1 tablespoon fresh garlic paste
2 tablespoons extra-virgin olive oil
1/2 cup red wine vinegar
1/2 teaspoon sugar
1 teaspoon sweet paprika, ground

Confit:
1/4 pound white pearl onions, skin on
1/4 cup extra-virgin olive oil
2 pounds cherry tomatoes
1/2 cup merkén-infused olive oil
1 cup fresh basil leaves
1 cup fresh tarragon leaves
1 cup fresh mint leaves
1/2 cup fresh oregano
1 tablespoon roasted garlic, puréed
Pinch of sugar
Salt, to taste
Black pepper, to taste

Season the lamb chops to taste.

For the adobo: Mix together merkén, oreganos, garlic paste, olive oil, vinegar, sugar and paprika. Rub the lamb. Marinate overnight.

For the confit: Preheat oven to 275 degrees. Place the pearl onions on a sheet pan, add the 1/4 cup extra-virgin olive oil and mix well. Bake for at least 30 minutes until done. Once cooked, remove from the oven, peel the skins off and reserve the onions. Keep warm.

Reduce heat to 200 degrees. On the same sheet pan, add the cherry tomatoes and toss with the merkén-infused olive oil, basil, tarragon, mint, roasted garlic, sugar, salt and pepper. Roast in the oven for 40 minutes or until the skins are just broken. Mix with the onions and reserve.

Increase oven heat to 375 degrees. Pan-sear the lamb and finish cooking in the oven until desired doneness (about 15 minutes for medium rare with an internal temperature of 125 degrees). Serve with the confit.

Makes 4 to 6 servings.

Adapted from Pilar Rodríguez/Latin Flavors, American Kitchens

Wondering what to wear for the holiday parties coming up  or for attending a festive wine tasting at the New World Wine & Food Festival in November?  Check out this shoppers’ extravaganza starting at 2 p.m. Nov. 8. at The Shops at La Cantera.

Sip, Savor & Shop is the newest event of the upcoming New World Wine & Food Festival. It is where to get great tips (and bargains) on your party wear — and much more, including wine tastings, hors d’oeuvres, shopping discounts and gifts. Also, look for the Festival Fashion Guide as well as cooking demos, live entertainment and door prizes.  A find-your- festival-fashion show tops off an afternoon of great shopping, dining and bargains.

The first to arrive at The Shops, which are on La Cantera Parkway, receive a goodie bag filled with finds from the shops.

This event is for the entire family. Tickets are $25 per person, $10 for those younger than 21, and children under 5 get in free. For more information about the festival in November, and to purchase tickets, go to www.NWWFF.org.

The New World Wine & Food Festival is a non-profit organization dedicated to supporting the growth and education of San Antonio students in culinary arts through scholarships and supporting local food related charities.

(photo: Kriss Szkurlatowski)