Subscribe to RSSAnnouncing our latest product: Gluten Free Snacks!
Yes, I know it’s been a while since our last post here, but we’ve been really busy in our test kitchen. We were inspired by a friend’s celiac diagnosis to develop a Gluten Free snack that did not taste or feel like cardboard, and after testing and tasting and testing and tasting we’ve come up with a recipe that is sure to please everyone, not just those avoiding wheat products. We’re offering our snacks at Farmers Markets in Fairfield County this summer and then rolling them out commercially this coming winter. Follow our progress on our El’s Kitchen Facebook Page and on Twitter. And come see us!
We made the news
Finally with BBQ season upon us, El’s Kitchen’s Dry Rubs made the news. We were tested by Chefs Emily & Tim on Channel 3 news on April 12. Check us out on You Tube: http://www.youtube.com/watch?v=hzfk0EqVzmk
Comfort Foods
The cold days are upon us. At El’s Kitchen, we just developed a simple but delicious recipe for chili. Over the weekend, I did a food demo at one of the stores that sells my Dry Rubs, and it was a hit!
El’s Simple but Delicious Chili
1 lb. ground beef
2 t. vegetable oil
1 - 28 oz can of Italian Plum Tomatoes, crushed in either food processor or blender
1- 15 oz can of Dark Red Kidney Beans, drained
3 T. El’s Kitchen Dry Rub for Beef (any variety)
Heat oil in dutch oven. Brown ground beef in oil. Drain. Return beef to pot and add rest of ingredients. Mix well. Bring chili to a boil. Reduce to a simmer and cover. Cook 30 to 45 minutes (the longer the better!). Garnish (grated cheddar, oyster crackers, chopped onions, sour cream, chopped fresh cilantro). Serve with a green salad and warm, crusty Italian bread. Bon Apetit!
-El
The Dog Days of Summer
It’s hot and humid. The boys have begun football which is a killer this time of year.
El’s Kitchen just signed on with a distributor which is very exciting. We plan to bring new rubs and marinades to market some time in late fall. Keep an eye out for them.
Keep cool.
El
Welcome to El’s Blog!
Well, we’ve entered the 21st century. Would love to swap recipes and ideas with you. We’re developing a lamb rub, a new fish rub and some tasty marinades and pastes. Can’t wait for our loyal customers to try them.
Here’s an easy marinade and is delicious with London broil (it can also be used on flank steak).
~El
MARINATED LONDON BROIL
(serves 4-5)
1 1/2 lbs london broil
1/2 c. Italian Dressing
2 T. El’s Kitchen Beef Rub (any variety)
Mix dressing and dry rub in small bowl. Pour in baggie with meat. Marinate for at least 2 and up to 24 hours in fridge. Turn bag occasionally.
Bring steak to room temp before grilling (about 1 hour before cooking).
Remove steak from marinade. DO NOT DISCARD marinade.
Place steak on hot grill. Brush top side with marinade. Sear bottom side. Turn steak over. Brush top with marinade and sear bottom. Discard rest of marinade.
Bring temp down to medium-high. Cook until instant read thermometer is: 145 degrees for medium rare/150 degrees for medium/160 degrees for medium well. Read more »