Guacamole and Other Backyard BBQ Dips

July 1st, 2015

 

The word “barbeque” conjures up scenes of summer evening get-togethers. Kids at play, the hum of pleasant chatter occasionally pierced by a boisterous uncle’s laugh, the sizzle of delectable meats and vegetables, faint woodsmoke wafting through the air, carrying tantalizing scents of a glorious meal (and food coma) to come…

With the Fourth of July quickly approaching, you’ll want an equally quick backyard BBQ dip to free up more time for celebrating with family and friends. Now, maybe freeing up more time from the kitchen isn’t quite on the same level as when Congress freed our nation from Britain all those years ago…but it’s pretty close.

By the way Britain, no hard feelings. We still love you and your television, royalty, and puddings.

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The History of the Wooden Spoon

June 24th, 2015

“I’m brilliant at cooking my stepmother’s scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.”
– Ian McKellen

If imagining Gandalf whipping up a dish of scrambled eggs, armed with not a staff but a wooden spoon, doesn’t make you want to jump into the kitchen, then I don’t know what will.

France stamp

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Say Cheese: How to Make a Cheese Plate

March 17th, 2015

Now I know what you’re thinking: Cheese Plates are easy. Put some cheese on a plate and BOOM! But really, a beautiful cheese plate makes an easy party appetizer or even a simple dinner. I love arranging cheese platters for dinner parties or large gatherings because with a little planning and a teeny bit of work, you’ve got a crowd pleasing appetizer folks can nosh on while you’re still frantically cooking dinner, mopping up spills, and trying to frost a cake…or maybe that’s just my dinner parties.  I always try to over-achieve.

How to make a perfect cheese plate
Here’s how to assemble the perfect cheese plate in 8 easy steps. Believe me, it’s insanely easy.

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Easy Snacks: Pita Chips and Hummus Recipe

March 1st, 2015

Pita Chips and Hummus are snacks I can actually eat every day, all year round, and never get bored. However, I find myself making hummus the most in the summer – I just whip up a big batch on Sunday and bring it to work for snack (in jars with carrot sticks), use instead of mayo on sandwiches, and serve it plated elegantly when guests come over. Making hummus from scratch is super-easy, and I love having a healthy, protein-rich treat I can grab and go whenever I’m hungry.

The Best Hummus Recipe on the Planet Read the rest of this entry »

How to Make Deviled Eggs: 2 in 1 Deviled Eggs Recipe!

February 28th, 2015

Whenever I throw a dinner party, backyard barbecue or picnic, I always, ALWAYS make deviled eggs. They’re a a ridiculously easy, ridiculously delicious bite sized snack. As a bonus, they’re a cheap party food – When I’m cooking for a crowd I buy a flat of eggs at my local bulk store, where I can get 60 eggs for under 10 bucks. Most addictive, budget friendly appetizer on the planet! Seriously – unless you’re serving vegans.

While I’m always happy to make basic deviled eggs, sometimes it’s fun to switch things up a little bit.  This deviled eggs recipe is going to give you a really solid base to work from (or eat, if you like them plain) and two killer variations that’ll knock your guests’ socks off. Whether you’re looking for a classic deviled eggs recipe or something with a little more punch, keep reading.  But first, what the devil are deviled eggs, and what does Satan have to do with them?

Short answer: Other than being diabolically delicious and addictive, deviled eggs have absolutely nothing to do with the underworld. The term “deviled” is an 18th century term for food that’s seasoned in a zesty, spicy or zippy way. And with their mustardy kick, even the basic version of these deviled eggs is indeed zesty.  Random history note: Deviled eggs were a traditional first course in ancient Roman times. If they were good enough for the Romans. . .

Anyway, here’s how to make deviled eggs. It’s a pretty basic recipe to start, but just you wait. We’re gonna spice things up. So whip out your favorite serving platter and a bunch of prep bowls. We’re gonna cook!

Basic Deviled Eggs (Deviled Eggs Base)

Ingredients – this recipe is for 12 eggs. I normally make 12-24 at a time. Just multiply the recipe as needed

  • 12 large eggs, hard boiled – Here’s how.
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 pinch of salt
  • 1 pinch of pepper

See? Simple ingredient list so far. Ingredients for our variations below:

Horseradish Deviled Eggs (for 6 whole eggs)

  • 2 teaspoons grated horseradish
  • 1 teaspoon paprika
  • Potato chip to garnish (optional)

Curry Deviled Eggs (for 6 whole eggs)

  • 2 teaspoons curry powder
  • 1 teaspoon minced parsley
  • Parsley leaves for garnish (optional)

Ok, so you’ve gathered your ingredients, right?  Here are the instructions!

  1. First, peel the hard boiled eggs. The simplest way I’ve found is to drain those piping hot eggs, put a bit of cold water in the pot with them, and shake them up so the eggs are cracked all over. Add more cold water, let sit until the eggs are easy to handle, and peel. The peels should slip right off with very little fuss.
  2. Cut the eggs in half the long way and pop out the yolks. Every now and then, you may get a yolk that’s a little close to the edge of the white, and the white may break. That’s ok.

  3. Arrange your whites on a serving platter. I LOVE arranging them in a flower shape on a big round plate. It’s ok if there’s a little yolk still clinging to the whites. It’ll still taste delicious. I promise.
  4. In a separate bowl, mash up your egg yolks, mayo, mustard, salt and pepper until pretty well combined. It may still be a little chunky.  At this point, if you want to make one (or both) of our variations, skip to step 6.
  5. Skip this step if you’re making the horseradish or curried deviled eggs:If you want classic deviled eggs, it’s time to add the mixture to a gallon sized zip top bag. Mush it with your hands (through the bag, no need to get messy) until the mixture is creamy and smooth (no chunks,) snip off a corner from the bag, and pipe the mix into the little egg white cups. Sprinkle with paprika and serve.

    Eggs are delcious

    Items Shown: 10 Inch Round Plate

  6. To make the variations, divide the egg mixture in half into two smaller mixing bowls. They complement each other really well, so I suggest making both variations, or you can keep half plain (see step 5 for the plain instructions).
  7. For Horseradish Deviled Eggs: Combine grated horseradish and paprika with the basic egg yolk mixture. When it’s well combined but still a touch chunky, scrape into a gallon sized zip top bag. Mush the contents with your hands (through the bag) until the mixture is smooth and creamy.  Snip off a corner of your piping bag and pipe into the egg whites.  When serving multiple kinds of deviled eggs, I alternate. It makes for a cool presentation.
  8. Garnish with shards of ruffled potato chips for a really cool salty, crunchy texture.
  9. For the Curried Deviled Eggs: Combine curry powder and finely minced parsley with the basic egg yolk mixture.  When it’s well combined, but still a touch chunky, scrape into a gallon sized zip top bag. Mush the contents with your hands (through the bag) until the mixture is smooth and creamy.  Snip off a corner of your piping bag and pipe into the egg whites.  Garnish with whole parsley leaves for a fresh looking, fresh tasting garnish.
devil eggs

Items Shown: 10 Inch Round Plate

BOOM. Three easy deviled eggs recipes for the price of one. Whether you’re combining one or all three, you’re about to make (and eat) the absolute hit of the party. No matter what else I make at dinner parties (or even Thanksgiving Dinner)  I never EVER have leftover deviled eggs, which is kind of a bummer. I like them for breakfast.

Want some other ideas? Does this recipe for deviled eggs just not cut it? Consider the following deviled eggs variations – just mix the seasonings with the basic recipe to taste. Really, the possibilities are endless. Get creative!

  1. Truffled Deviled Eggs – truffle salt, truffle infused mustard.
  2. Sriracha Deviled Eggs – Add 2 teaspoons of sriracha to the mix.
  3. Bacon Deviled Eggs – Mince up some crispy bacon and mix it with the yolk mixture. Garnish with slivers of crispy bacon.
  4. Pickle Devil Eggs – Add some pickle relish to your deviled egg mixture. Garnish with pickled onions.

Happy New Year From Pacific Merchants

December 31st, 2014

Can you Believe that it’s 2015? Where has  the time gone?

In honor of a new year, we wanted to take a moment and thank each and every one of you who has made our year so fantastic. We couldn’t survive without our wonderful customers, and we appreciate each and every one of you! As a small token of our appreciation, please enter “NewYear2015″ for 20% off all Acacia wood purchases on January 1*!

Happy New Year

We hope that each and every one of you has a safe, happy and healthy New Year.  Keep checking back in 2015 for exciting new products, fabulous offers, great recipes and more.  Most importantly, make sure to take time in the coming year and “enjoy the simple pleasures of life!”  It’s more than our motto – it’s a reminder to do something enjoyable each and every day. Let us know in the comments – What’s your new year’s resolution? What are you most looking forward to in 2015.  We may like your answer enough to offer you a gift certificate!

Cheers to a fantastic new year!

Lemon Lime Margarita in Kilner glasses

*Coupon Valid on 1/1/2015 12:00am – 11:59pm EST and is NOT combinable with other offers or codes, including our free shipping code, newsletter discount code and blogger discount codes.  Valid on retail orders only. Wholesale and Commercial accounts may not use the coupon.

Happy Holidays! Here’s Our Favorite Sugar Cookie Recipe.

December 18th, 2014

With just a week until Christmas, isn’t it time that you have a foolproof sugar cookie recipe?  This recipe makes fantastic cutout sugar cookies that hold their shape and don’t need to chill first – a huge bonus if you’ve got impatient kids, or if you’re just busy. ‘Tis the season of busy, after all.  Read on for a fantastic Christmas cookie recipe that we hear Santa loves! We’re also going to link you to some of our favorite cookie baking and decorating tips from around the web. Huge bonus – even if you’ve got ZERO time to go Christmas shopping, everyone loves a box (or Kilner jar) of cookies. And these are not only super easy to make and highly delicious, but they’re inexpensive – a great way to save some money during this expensive time.

How to make Christmas Cookies, How to make sugar cookies

Items Shown: Acacia Wood Plate

Of course, if you want to buy a gift, we’ve got options, and as long as you place your order by December 23rd, there’s a way to get it to you for Christmas (Call us or Live Chat us for details – Ground shipping WILL NOT necessarily do the trick, depending on where you’re located.)  Check out our Odds-and-Ends section for really cool one-off pieces up to 50% off, or take a look at our Holiday section for gifts and table decor. Or, you know, feel free to browse our entire site. We’ve got some INCREDIBLE gift ideas. Got a baker on the list? We’ve got cake stands.  A holiday junkie? Consider a Mason Cash Christmas bowl. A tea drinker?  Give them a beautiful new teapot!

But enough talk. Let’s bake instead! What makes these cookies extra special? You don’t have to chill the dough before baking. You can freeze the cookies OR the dough. They hold their shape without being too hard. They bake quickly. But most importantly, they’re super-tasty.

Our signature christmas cookie recipe

Items Shown: Holly Leaves, Wood Plate

Ingredients:

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 sticks (8 oz) unsalted butter, cold
  • 1 egg
  • zest of 1 lemon
  • zest of one tangerine or small orange
  • 3/4 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350 (unless you’re making and freezing the dough.)
  2. In a bowl, whisk together the flour, baking soda and salt until thoroughly combined. Set aside.
  3. In the bowl of a mixer (or with a hand mixer if you want)  cream together the butter, lemon zest, tangerine zest and sugar until the mixture is well combined.
  4. Add the egg, scrape the bowl, and then add the vanilla extract.
  5. Add flour mixture and beat until just combined. Don’t over mix or you’ll ruin the texture,  but scrape bowl to make sure everything is incorporated.
  6. Once dough is barely incorporated (It’ll still be crumbly, turn it out onto a lightly floured work surface. Knead it lightly with your hands to combine, then roll to about 1/4 inch thick.
  7. Cut into shapes and put on a parchment-lined baking sheet.
  8. Bake cookies for 10-12 minutes, until golden brown, or freeze flat with parchment between cookies.
  9. Decorate as you see fit! I use a quick royal icing (powdered sugar, lemon juice, egg white) to ice my cookies. Sometimes I go crazy with the sprinkles.

See below for more cookie baking, decorating and gifting tips!

decorated christmas cookie ideas, PLUS christmas cookie decorating tips, tricks, and recipes

Photo Credit: Bake at 350. Check it out – she’s ABSOLUTELY INCREDIBLE!

Need some cookie decorating inspiration?  The Brilliant Bridget over at Bake at 350 (hello, alliteration!) has a killer holiday cooking guide – everything from recipes to tips to decorating ideas all in one place. Click here to be absolutely wowed!

Invisible Outline with Royal Icing_3

Photo Credit: Sweet Sugar Belle!

How about some flawless icing?  This post (and hello, video tutorial) over at Sweet Sugar Belle will have you making professional looking iced cookies in no time!

Toasted_Oatmeal_PB_Sandwich_Cookies_8

Photo Credit: We are Not Martha

Need a pretty cookie that packs? We are Not Martha suggests these sandwich cookies – Check them out at the end of the post, packed in cute holiday gift boxes!

Photo Credit: The Purl Bee via The Kitchn

Need more cookie-wrapping inspiration? Check out this post over on The Kitchn. Everything from jars (hello, Kilner) to take out containers to brown lunch bags can be made into beautiful gift containers with a little ingenuity.

So there you have it, folks. It’s not too late to make (and give) a fabulous holiday gift – I mean really, can you think of anyone who doesn’t like cookies? Whether you’re making our cookies or favorite recipes of yours, whoever is on the receiving end is going to be one lucky friend! And, since it’s a week away, Merry Christmas. If that’s not your thing, Happy Holidays, happy winter, happy day!

 

 

The Twelve Day Of Christmas Sale: Details, Rules and More

December 9th, 2014

As you may have seen, We’re running a 12 Days of Christmas Sale. One item, every day for 12 days. Here’s how it works: Every day for 12 days, we’re putting an item on exceptional discount. To get up to date emails describing each item BEFORE they go on sale, sign up for our email list.   People on that list get a heads up about what’s going on sale.

Now here are the rules of the 12 Days of Christmas sale:

1. You can’t use any other coupons with the sale. This includes the “FreeShipping” code and the Newsletter sign up code. Please save those for another time.

2. Each item is only on sale for a day. Once that day is over, the sale ends. The sales run 12:00 am to 11:59pm EST.

3. The same deal will not be offered twice. Every day is Unique!

4. The specials are for retail customers only. If you’re a wholesale or commercial account, we can’t apply these sales to your order.

5. The sale discounts are automatic- no coupon code to enter. They’ll automatically be applied at checkout.

6. The sale item each day will be featured in the rotating banner at the top of our page, as well as in our email.

If you’ve got any questions, please give us a call, reach us via livechat, or email [email protected]

Happy Holidays, everyone, and happy shopping!

Potato Pancakes – Our Hanukkah Latke Recipe

December 4th, 2014

Here at Pacific Merchants we love the holidays, and we’re pretty equal opportunity when it comes to celebrating. Why? Because we’re a pretty diverse group and learning about each others’ customs is a blast. So we figured, before we dig in on Christmas-mania, early December would be a good time to share our favorite Hanukkah recipe: a simple recipe for latkes that is beyond delicious.  Plus, we’ve scoured the net for some other delicious variations on  potato pancakes. Because nothing says good times like fried carbs, fascinating traditions, bright lights, miraculously efficient oil lamps, and great friends.

I’m sure you know that latkes are traditionally served at Hanukkah, but I’ve served them at parties all year long. When made on the smaller side and topped with a bit of sour cream and a slice of smoked salmon, you’ve got a beautiful, and totally crowd-pleasing appetizer. Some other favorite toppings include: Traditional sour cream and applesauce, brie and cranberry sauce, sour cream and bacon (clearly not for those who keep kosher,) fried eggs and chives, and even peanut butter and jelly. I’ve occasionally even used hem in place of an English muffin in eggs Benedict. SO good. But suppose you want to keep it traditional and serve latkes for Hanukkah? Well, first, when is Hannukah? Unlike Christmas, it changes every year. Hanukkah 2014 is December 16-December 24. Now that you know the dates, it’s as easy as whipping up a batch of these tasty treats.

 

Ingredients

  • 1 1/2 Pounds of Russet potatoes
  • 1 small white or yellow onion
  • 2 cloves garlic, crushed or minced
  • 2 Large Eggs
  • 2+ Tablespoons of flour (you can sub out matzoh meal for Passover or coconut flour to make it gluten free.)
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon salt
  • Oil, chicken fat, or butter for frying. I’d suggest bacon fat, but that’s not kosher.

Instructions

  1. Peel your potatoes and your onion. Either in a food processor or by hand with a box grater, grate your potatoes. If you’re using a box grater, be wary of your knuckles.  I wasn’t, and I regretted it.
  2. Line a wire mesh strainer with cheesecloth or a clean dishtowel. Put all your potato and onion mixture into the dishtowel.
  3. Twist the cloth to squeeze moisture from the potato mixture, and let sit for 15 minutes to drain.
  4. Transfer the drained potatoes into a bowl and add the garlic, eggs, 2 Tablespoons of flour, salt and pepper. Stir to combine.  If the mixture seems too wet, add more flour (you can always do this after cooking a test latke.)
  5. Latkes are best when eaten fresh, so about 14 mintues before you’re ready to eat, pre-heat your oven to 200 degrees, and heat a large skillet over medium high heat.  Add about 1/4 inch of oil to your skillet.
  6. Drop heaping spoonfuls of the mixture into the oil.  It should spread out, so  leave room between latkes.
  7. Cook the potato pancakes 3-4 minutes on each side. Both sides should be golden and crisp.
  8. Eat right away or keep warm in the oven.

There you have it – a delicious treat for the eight nights of Hanukkah in eight easy steps. Now that you know how to make potato pancakes from scratch, something tells me you’re going to be doing it all year. It’s super-easy, after all, and incredibly delicious.  But let’s just say you wanna try a different recipe. . .

 

These sweet potato latkes are from our blog – we posted them last year when looking for a sweet potato recipe for Thanksgiving, which just happened to fall on the first night of Hanukkah.

These rainbow latkes from What Jew Wanna Eat – Not only are they incredibly fun to look at, but they’re a great way to get an extra serving of veggies in. Each one is made from different produce, and is naturally colorful.

These Gluten Free Carrot Scallion Latkes from Elana’s Pantry. We love that Elana thought to make a paleo-friendly version of a latke, and we love the way the scallions and carrots taste together. A perfect combination!

These super-flavorful Zucchini and Green Garlic Latkes from Sassy Radish – I’m a little obsessed with green garlic, and I always seem to have a surplus of zucchini, so to me, this is the perfect latke recipe.

 

Apple Latkes - Photo Credit: Smitten Kitchen

Apple Latkes – Photo Credit: Smitten Kitchen

If you want to make it sweet, these Apple Latkes from Smitten Kitchen are AMAZING, especially with a scoop of vanilla ice cream. What a nice way to end a meal.

Have a happy Hannukah, Friends. I hope you enjoy it!

The Black Friday Sale – 11/27 Through 12/1

November 26th, 2014

Hello again, and happy almost-giving! We’re psyched to announce that our Black Friday sale * is going to be running Thanksgiving day (11/27) through Cyber Monday (12/1) to give you optimal time to enjoy your holiday and shop. That’s right, it’s not one or the other with us! We want you to cherish the time with your family and still get in on the great deals.  Plus, with Black Friday, Small Business Saturday (we definitely qualify) and Cyber Monday, how can we not keep the sale going all weekend long.

shipping copy

First of all, Free Shipping!  That’s right, all retail orders placed 11/27 through 12/1 qualify for free GROUND shipping. If you want it there faster, you’re going to have to pay. But you’ve got PLENTY of time until Christmas! Ground should be fine! Excludes Alaska, Hawaii and Puerto Rico. Sorry Guys!

Gift Card copy

Second, free money!  No, we’re not going to mail you cash with your order, but with every $150 retail order placed between 11/27 and 12/1, you’ll get a free $20 gift certificate to apply to any order placed after 12/2.  We’ll email you the gift certificate codes by 12/2 at the latest, so you’ll have them in plenty of time to do additional Christmas shopping.  Plus, they make great gifts!

pmats

Third, All our top-selling Acaciaware® is 20% off. The unique, hand carved wood pieces are great for gifting and for serving, so buy some for you and some for a friend. You’ll end up with beautiful serveware for the holidays and  your friend will get a gift they’ll cherish for years to come! Plus, a sale this good on Acaciaware® only comes around once a year!

aca

Fourth, our Placemats are also 20% off – we want to make setting a beautiful table fun and affordable! All of our Laguna and designer mats are on sale so that you can chose your favorite color and style.

Last – We’re extending our pre-Thanksgiving sales through 12/1! That means that our Tagines are still on sale,  our bread baking set is exceptionally priced, and you’ll get a free pack of snowflake leaves with every order of decoleaves. It also means that our bakeware is 25% off, so if your Thanksgiving meal taught you that you just don’t have quite enough bakeware, now’s your chance to stock up!

We hope that you all have fun, happy and safe holidays, and that you enjoy your time with loved ones. We’re thankful to each and every one of you for being such devoted customers. Happy Thanksgiving!

*These deals are for retail customers only and are not combinable with other offers including our Newsletter Sign Up Coupon Code and blogger discount codes. Save that 15% discount for another time! Wholesale and commercial accounts do not qualify. If you order online and receive free shipping or free items, we WILL charge you for the shipping and we will NOT include those items on your purchase. Thanks for your understanding. Any questions? Call us at (888) 207-8999 or email [email protected]


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