Posts Tagged ‘Father’s Day’

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!

 

Every Day is Mother’s Day!

Monday, May 3rd, 2010

I’m a little perverse when it comes to certain holidays. Every year I beg my husband not to buy me flowers or candy, or take me to a fancy restaurant on Mother’s Day. The flowers are marked up to astronomic levels, the candy goes straight to my hips, and the restaurants are overcrowded and impersonal. It makes me crazy that utterly contrived holidays, created solely to boost sales of consumer goods, have been indelibly imprinted on the guilt and obligation strands of our collective DNA. It’s not that I don’t mind a little appreciation on occasion, but hey— every day should be Mother’s Day! And Father’s Day, for that matter!!

Instead, I beg the kids to whip up a handmade card that I can decorate my office with, or perhaps serve me breakfast in bed. Last year was poached eggs, lemon crepes, and a yummy yogurt parfait! I ask my husband to barbecue for dinner. He is only too happy to select the perfect tri-tip and grill it to perfection, accompanied by my favorite pink bubbly. Yes, all I want for the holidays is a little family time, a soupcon of harmony, and good eats! And I have to say, I’m blessed. That’s just what I get!

In honor of Mothers everywhere – and every day! – 20% off our Mason Cash Batter Bowl, through May. Hint: perfect for lemon crepes, or plain old pancakes! Also, check out our comprehensive line of Mason Cash bake ware, mixing bowls, pudding basins and pet bowls, as well as our adorable Price & Kensington tea-for-one teapots –because “I love you” is a year round holiday!

— Celeste
(A special thank you to my wonderful husband, for letting me take his blog over this month.)

Lemon Crepes

Prep Time: 25 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 25 min
Skill Level: Intermediate
Makes: 4 servings

Ingredients

• 12 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 3/4 cup sugar
• 1/4 cup powdered sugar
• Juice of eight lemons
• 2 tablespoons grated lemon zest
• 1 teaspoon pure vanilla extract
• 12 medium crepes
• 1/4 cup butter
• Splash of Cognac

Directions

Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.

Crepes:

• 3 eggs
• 1 1/4 cups milk
• 2 tablespoons melted unsalted butter
• 1 cup sifted flour
• Salt and white pepper

For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.

Recipe courtesy Emeril Lagasse


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