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Corti Brothers has the only stock available in US. of Lingham's Sweet and Spicy Hot Sauce. In our last newsletter, I wrote about the classic Lingham’s Hot Sauce and now I am pleased to offer this variant, which is Lingham's Sweet and Spicy Hot Sauce. Different from the original, there is a very pleasant sweetness, based on sugar, with the merest hint of garlic which makes Lingham’s Sweet and Spicy less hot, but probably more versatile in use for western palates than the classic Hot Sauce. During summer and with outdoor cooking, both Lingham’s sauces will fit well into grilling and even as flavorings for summer dips. They really do have a delicious flavor and I enjoy the Sweet and Spicy as an ingredient in deviled eggs, a perennial summer favorite. As a dip ingredient for raw vegetables, you should try Lingham’s. As a flavoring for mayonnaise as a dressing for sliced tomatoes, Lingham’s would punch up the flavor. With Lingham's Sweet and Spicy, just use your imagination.
California produces most, if not all, of the short and medium grain rice grown in the U.S. An old rice farming family, the Ornbaun's have just started selling their medium grain rice in retail pack. Ornbaun rice is from Colusa County, north of Sacramento, the center of medium and short grain rice production. Medium and short grain rice is rather like risotto rice. It sticks together when cooked and is liked for this reason by the Japanese for eating as cooked rice and for making sushi. If you do not like rice that sticks together, please do not buy this rice. Locavorism is a popular term right now for foods grown locally, consumed locally. Ornbaun rice is a local northern California product you should certainly try. In fact, if you treat this rice as you would pasta, cooking it in a lot of salted boiling water, testing for tenderness, draining and letting steam, with a lid on and the fire off, for 10 minutes, the rice fluffs up wonderfully and is less clumping. A pat of butter added when the rice is drained, makes this a delicious starch for any meal. I happen to like just plain rice with butter even by itself.
You might want to try this heirloom recipe from the Ornbaun family using their medium grain rice. It is a delicious dish that can be made a couple of days ahead. It is from Johanna Ornbaun’s grandmother, Elizabeth Spooner, an old Corti Brothers customer who, with her husband, farmed rice for fifty years in Colusa. Johanna Ornbaun writes: “[This is] a recipe I recall my grandmother making for almost every social gathering that required something on the cold and lighter side. In my mind it was always absolutely delicious!! Especially if served with a slice of freshly chilled cantaloupe.” Here it is: Rice and Shrimp Curry Salad. 1 ½ TBSP white vinegar 2TBSP extra virgin olive oil 3 TSP curry powder (or to taste) 1/4 cup finely chopped green onion 1 cup finely chopped green pepper 1 cup sliced water chestnuts 2 cups cooked medium grain rice 2 cans cocktail shrimp (East Point shrimp) [Fresh small shrimp are best] 3/4 cup of mayonnaise Marinate rice, onion and curry powder in vinegar while chopping other vegetables. Add remaining ingredients. Mix well and chill at least 2 hours before serving. Can be made 2 days ahead. Add the shrimp just prior to serving. Excellent with a chilled slice of cantaloupe.” Now, this seems to me to be “California Cuisine.” << Back to Top |
Corti Brothers
Sacramento CA
