Archive for the ‘Placemats’ Category

Our Father’s Day Gift Guide!

Monday, June 3rd, 2013

It’s hard to believe that it’s almost Father’s day already. That’s right, Father’s day is coming up right around the corner on June 16, which means that you have until June 10 to get those orders for dad in.  We’re told that fathers sometimes get the short end of the stick when it comes to the holiday. They’re given a tool as a gift and told to fix something, or given a grill and told to make everybody dinner. Not quite the restful, fun filled day they had in mind. Here at Pacific Merchants (a company owned by a dad, FYI) we’re going to make sure that doesn’t happen with this great Father’s Day Gift Guide.

Now, if you have an unlimited budget, we suggest you bookmark this page and run out and by your dad something really shiny and fancy, like this Tesla. It’s good for the environment (we try to keep things green at Pacific Merchants) and your dad will love it.

If you don’t have a spare $80,000 lying around, we’ve got some more wallet-friendly gift ideas that your dad is sure to love just as much as he’d love that fancy, shiny car. So let’s get it started.  And remember, when you check out, enter DADROCKS checkout! We’ll give you $5 bucks off your order of $30 or more!

 

Our first suggestion for celebrating dad: Throw him a party. It’s beautiful this time of year, so we suggest that you throw him a picnic or barbecue. If you really want to wow him, make sure to include personal touches. Set the table with placemats in his favorite colors. Our Laguna Placemats come in 12 vibrant, bright colors, and we’re sure that your dad’s favorite is among them. To make that barbecue even more special, we’re including our amazing brown sugar bourbon spice rub recipe. It’s amazing on ribs and pork loin, great on chicken, delicious on steak, and succulent on salmon. It’s also really good on hearty vegetables such as mushrooms, squash, carrots and peppers.  Scroll on down to the bottom of this post for the recipe

 

If your dad’s idea of a great Saturday is spending time at the grill cooking up a storm for family and friends, we’ve got some wonderful pieces for him. We’re highlighting serving dishes and accessories that the grillmaster in your life will go nuts for.  From Condiment serving sets to acaciawood plates (great for burgers) to amazing serving trays, we suggest that you help dad trick out his next barbecue with Acaciaware®barbecue supplies from Pacific Merchants!

 

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Round Condiment           Set of 4 7″ Plates            Wood Oval Tray                  12″ Calabash Salad Serving Set

 

s2525025250Another great gift for dad is our Mason Cash Mortar and Pestle. These high-quality earthenware Mortar and Pestles are made in a design that is based on the original high quality models produced over 200 years ago. Mason Cash Mortar and Pestles are the best way to crush and grind herbs and spices. Collectable Mason Cash Mortar and Pestles have no wooden parts to absorb flavor or stains. The special matte finish inside the bowl and on the pestle enables improved crushing and grinding.  With a wider than usual pestle is easier to use than a conventional one – just easy circular movements of the wrist are required.  The Mason Cash mortar pestle is highly collectable (when you can find them) and are considered the world’s finest!

 

 

Brown Sugar Bourbon Spice Rub Recipe

Ingredients

  • 2 cups brown sugar
  • ½ cup white sugar
  • ½ cup kosher salt
  • 2 tbsp black pepper
  • 1 1/2 tsp cayenne pepper (more if your dad likes spicy food)
  • 1 tbsp cinnamon
  • 1 tsp cloves
  • 1 tbsp rubbed sage
  • 2 oz bourbon
  • ½ cup apple juice/apple cider
  • 2 oz apple cider vinegar

Instructions  – the long way for maximum flavor

  • Combine all ingredients in a bowl to make a thick paste.
  • Pour into a large ziptop bag or air tight plastic container large enough to fit meat/vegetables of choice.
  • Add meat/fish vegetable to marinade.
  • Marinate according to times below.
    • Ribs – 4 hours to overnight
    • Pork Loin – 2 to 4 hours
    • Flank Steak – 1 to 2 hours
    • Chicken – 1 to 2 hours
    • Salmon 30 minutes to an hour
    • Carrots – 1 to 2 hours
    • Squash – 1 to 2 hours
    • Mushrooms – 30 minutes to an hour
    • Peppers – 30 mintutes to an hour
    • After marinating, allow food to sit on a wire rack for 30 minutes so that the sugar mixture dries.
    • Grill over low heat to desired done-ness, keeping in mind that the bourbon will cause flare ups.
    • Brush any remaining marinade over meat in the last 10 minutes of cooking.
    • Once meat is finished cooking and your marinade has caramelized and formed a nice crust, remove from heat
    • Allow meat to rest 10 minutes before slicing and serving

Instructions – the quick way for more time with dad!

  • Combine marinade ingredients to form a paste
  • Salt and pepper your desired food
  • Grill over medium grill until almost done
  • Turn grill to low heat when food is about 10 minutes from done
  • Brush the marinade onto food for last 10 minutes of cooking. Be aware of flare-ups caused by bourbon.
  • Once your meat is done and your  marinade has caramelized and formed a nice crust, remove from heat
  • Allow meat to rest 10 minutes before slicing and serving.

From all of us here at Pacific Merchants Trading Company, we hope that your dad has a really happy father’s day, and we hope that whether you buy your dad a mortar & pestleor the Tesla, we were able to help make shopping for dad (or cooking for dad) a little easier.  Just remember to get those orders in by June 10 so that your father’s gift gets to him on time. And remember to enter DADROCKS at checkout!

 

Transform from an Amateur Griller into a BBQ Pro

Friday, August 5th, 2011

The sun’s shining, temperatures are heating up, and friends and families are regularly gathering outdoors around the grill to enjoy some summertime R&R and a savory meal.

Besides maybe swimming, nothing is more synonymous with summer than barbequing. And although barbeque season is already in full swing, it’s never too late to up your game and learn a few new tricks of the trade. After all, the Labor Day holiday is just around the corner and is the perfect time for aspiring BBQ chefs everywhere to show off their skills.

Charcoal versus Gas

A debate worthy to rival plastic or paper, choosing the right barbeque is simply a matter of preference. Both types churn out delicious eats, and have their strong suits and not-so-strong suits.

Charcoal grills are known for adding that signature, smoky flavor to food, lend themselves to adding wood chips for an added layer of flavor and often retail at lower prices than their counterpart. Gas grills produce a lot less smoke, eliminate the fuss of dealing with briquettes and lighter fluid, and cut down on cooking times.

Whichever type of grill you prefer, practice makes perfect. So fire up the grill and give these sizzling grilling tips a whirl, and before long you’ll be the Bobby Flay of your neighborhood.

Start with a Clean Grill

Put some muscle into it and scrub that grill ’till it sparkles. You don’t want yesterday’s lunch of hamburgers and hotdogs to taint the taste of dinner’s succulent salmon. A clean grill improves the taste and quality of your food. Charcoal users will also want to get rid of old ashes to promote better air circulation.

Be Prepared

To keep your grilling endeavors running smoothly, keep supplies like utensils, paper towels, antibacterial wipes and serving dishes within arm’s reach. It’s important to continually wash your hands after handling raw meat, and use separate plates and utensils for cooked and raw meat to eliminate any bacterial cross-contamination. You don’t want to be running inside for supplies while your meat starts to overcook on the grill.

Make things even more convenient, and bring your Cutting Edge Flex Mat from Pacific Merchants outside by the barbeque so that you can chop and prep vegetables and more while you grill.

Preheat the Grill

It’s important that your barbeque reach the optimum cooking temperature before placing food on the grill to avoid burning or drying it out. Preheat the grill 15 to 30 minutes before you begin cooking. If you’re cooking on a charcoal grill, eyeball your briquettes. Once they take on a grayish hue, it’s time to put the food on.

To increase the heat, you can push the coals together or lower the cooking grate. To decrease the temperature, sprinkle the coals with a little water or raise the cooking grate. Opening and closing the barbeque lid is another tool to help you control the temperature. Open the lid for thinly cut foods that cook quickly or require supervision. Close the lid for thicker cuts of meat and controlling flare ups.

Cooking Tips

  1. To keep food from sticking to the grill and ease cleanup, always coat the cooking grate with cooking spray or brush with cooking oil. There is one exception to this rule, however. If your marinade or sauce contains oil, don’t grease the grill to avoid flare-ups.
  2. Undercooking and overcooking is probably the biggest occupational hazard for a bbq chef. Take the guesswork out of grilling by using a meat thermometer to ensure that all meats are cooked through.
  3. Tongs beat spatula when it comes to barbequing. Invest in a good pair of tongs to flip meat and vegetables with ease. Tongs offer a better grip than a spatula and you don’t run as much risk of dropping your food or accidently pushing it through the gaps in your cooking grate.
  4. Don’t puncture or press on the meat with a spatula to “flatten.” This technique squeezes out the natural, tantalizing juices and dries meat out.
  5. Give meat a chance to cook. Constantly turning meat or opening up the grill takes away from the cooking process. Meat only needs to be flipped about once per side.
  6. When grilling vegetables, season and then loosely wrap them in a foil “packet” before placing on the grill.

Marinate, Marinate, Marinate

A good marinade is the hallmark of sensational, flavorful BBQ. As a rule of thumb, the longer you marinate the better with one exception. Tomato-based or sugary glazes and BBQ sauces should be applied close to the end of cooking time to prevent burning.

Do You Have Your Own Mouth-Watering Marinade or BBQ Sauce?

Enter our Pacific Merchants BBQ Sauce Recipe Contest 2011 today by going to the Pacific Merchants facebook fan page. Contest ends August 27, 2011. Winners will be announced on September 2, 2011, just in time for Labor Day weekend!

Share your recipes with us for a chance to win the Grand Prize of a beautiful Eco-Friendly Acacia Wood Salad Bowl and Salad Serving Set. Second Prize is an Acacia Wood Serving Platter from Pacific Merchants. Acacia Wood Serving Trays and Bowls are both durable and beautiful, making them the perfect serving ware for your next backyard barbeque.

Check out our Spring Special Placemats!

Wednesday, March 30th, 2011

This Spring, Pacific Merchants has decided to offer a line of limited edition place mats at a special value.

We’re dedicated to helping our customers keep their tabletop looking stylish, as well as saving our customers money. From our line of polyvinyl placemats we’re pleased to offer our Spring Promo selection. Available only while quantities last, these nine patterns are offered at an excellent price point- only $3.95 each!

Measuring 12″ by 17″, these place mats have the same wonderful qualities you’ve come to expect from us- they’re UV resistant, bacteria resistant, are easily cleaned with soapy water, and even top-rack dishwasher safe!

Khaki Placemat

Truffle Placemat

Dijon Placemat

Whatever color scheme you decorate with, we’ve got the placemat for you; our promo placemats come in Khaki, Truffle, Dijon, Cornsilk, Aqua, Ruby, Cantaloupe, Lemonade, and Cobalt. Hurry and get your order in before this deal, and these colors, disappear for good! For more colors, patterns, and size selections, be sure and check out the rest of our place mats.

The Picasso of Placemats

Tuesday, October 20th, 2009

Serving a memorable meal is a fine art. That art begins with sumptuous cookery: delicious dishes composed with rich daubs of color, broad swathes of texture, and subtle accents of spice. But plating out a delightful dinner is only half the magic. Table setting provides the ultimate framework for the meal you’ve poured your culinary creativity into. Flowers – always. My wife loves when I bring them home, but often picks them fresh from the garden. My kids enjoy collecting pebbles, branches and leaves in the fall and creating the look of a little Japanese garden on the table. They’ve even used a battery operated dime store Zen fountain as a centerpiece, and the effect is charming. Candles? Absolutely, but keep them unscented so they don’t compete with the amazing smells wafting from your serving dishes. I’m also a big fan of oversized, oft washed, super soft dinner napkins. Buy the best and use them often. They just get better with age. But I have to admit that as a purveyor of placemats, I am most inclined to wax poetic about the spectacular qualities of these regularly rectangular, occasionally oval little beauties.

Placemats are a beautiful adornment for a bare table, but they also look lovely on a tablecloth. I recently attended a function at a very fancy restaurant and was pleased to see our Red Maple placemats embellishing a tablecloth of crisp white linen. The look was surprising, both modern and classic. I got a kick out of how several of the other diners commented on the table setting, without knowing the placemats were one of my products! I also surmised that the restaurateur was saving a fortune on laundry bills by using our dishwasher safe placemats on top of the linens!!

Placemats come in a wide variety of colors and weaves, and your best bet is to make sure they complement your dishes, serveware and home decor. Sometimes we serve off of very modern white dishes at home, and pretty much anything goes. Placemats can tie in with a seasonal or culinary theme, flowers, or even complement the color palette of the food being served – although I would warn against getting too cute and matchey-matchey. If you are serving on a patterned china, then the placemat should be more subtley paired, to be a backdrop for the plates. A tailored neutral is often best in that case. But whatever you do, have fun. Think a little outside the box – or rectangle – as the case may be. If you do, you are sure to produce a masterpiece!


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