June Newsletter – Cookout!

It’s time for outdoor cooking, so try it the European way. Make the next meal your enjoy outdoors, one to remember.  We give some suggestions for serving below, as well as some easy flavorful and healthy recipes, all tested by us, and certified delicious by us.

While you plan the meal, come by the store with a friend.  We are giving away a Reisenthel Travel Wallet during June, for every purchase you make in the store.

Do not miss subscribing to our newsletter for priority information on special events, parties and more.  Our official grand opening party for the store is planned for July 16-17, 2010.

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Chicken on the Grill

For 1 lb of chicken (boneless, skinless) you will need
6T Olive Oil (try Grapefruit Flavored)
The juice of one lime
1 teaspoons Szechuan Lemony Berries
3 teaspoons fleur de sel (flavored or not)
5 teaspoons of Creole spice mix
2 Tablespoons Agave Syrup (any sugar syrup can be substituted)

Mix all marinade ingredients in a bowl. Cut chicken into small pieces or into long narrow strips (as shown in the picture)

Thread the chicken onto kabob skewers. Marinate the chicken for 2 hours if possible, no less than 30 minutes. While waiting, enjoy some delicious French olives, or pickles, with a glass of something fresh and delicious.

Fire up the grill or broiler. Put chicken on grill, and enjoy immediately when done.

Other Terre Exotique Spices and Flavorings

Gazpacho

For 4 to 6 persons you will need
2 pinches of Espelette Chili Pepper
Fleur de Sel (seasoned or not)
1 teaspoon Garlic cream (or this one)
2 onions
3 slices of bread
2 Tablespoons of Modena Balsamic Vinegar
4 Tablespoons of Olive Oil (Basil flavored would be great)
1/2 Red Bell Pepper
5 Big ripe tomatoes
1/2 cucumber

Peel and deseed cucumber and tomatoes. Wash and chop the bell pepper. Peel and chop onion.

Remove crusts from the bread and cut into pieces. Put all into a food processor with the olive oil, the vinegar and the garlic cream.

Process until creamy and foamy. Add the Espelette Chili pepper and adjust seasonings as needed.   Sprinkle a little Espelette Chili pepper on each bowl when serving.

Serve with bowls of chopped cucumber, bell pepper, onion and with some fresh crusty bread.