MAY/JUNE 2007

Morel Relief

The last year has seen morel prices soar outa sight. The culprit? A world wide shortage of this absolutely luscious and much sought after mushroom.

For those of you who have had your morel cravings tampered with in the last year by the high prices, we are anticipating a price drop by the end of May or early June when the new crop is expected to arrive after much anticipation. The crop appears to be in abundance and of prime quality. As soon as we receive definitive word on the pricing we'll send a special notification so you can order and enjoy this very special mushroom.

Chocolate and Ginger

For those of you who like to make your own chocolate truffles, our pure ginger oil is a perfect addition. Just mix a tad into your chocolate mixture for a delightful treat.

Our pure Australian crystallized ginger slices are a perfect complement for chocolate. Australian ginger is noted for its high quality and we know you will love these crystallized slices. For a real decadent delicacy simply dip the ginger slices into your favorite chocolate. Check the ginger slices out at www.jrmushroomsandspecialties.com.

Coming Soon...Truffle Butter

Chef Andrea's Late Spring and Early Summer Suggestions

In these early days of summer, the air is redolent with lavender, charcoal and smoked woods. Break away from some of the more traditional barbeque fare and try the recipes in this issue of the newsletter.

Shrimp and Scallops Provence Style
(serves 4)

Soak 8 wood skewers overnight.

Marinade

1/2 cup honey
1/3 cup rice wine vinegar
2 teaspoons JR culinary lavender, crushed
1 tablespoon minced garlic
1 pound extra large shrimp
1 pound diver scallops

Method

Mix marinade ingredients thoroughly. Peel and de-vein shrimp. Place scallops and shrimp in marinade. Cover and refrigerate for one hour or more.

Prepare barbeque grill for direct cooking.

Alternate marinated shrimp and scallops on eight skewers.

When coals are hot, place skewers over heat and cook about five minutes. Turn and cook another five minutes. Serve with a nice green salad, truffled asparagus (recipe follows) and rice pilaf.

Grilled Asparagus with Truffle Oil

Fresh asparagus is plentiful at this time of year. As long as you have the grill fired up, toss on some fresh asparagus and truffle oil for a delightful accompaniment to your seafood dinner.

Ingredients:

1 pound fresh asparagus, washed with tough end of stem removed.
Salt and pepper to taste
2 teaspoons JR White Truffle infused oil

Method:

Place washed asparagus on grill and cook for about four minutes turning once. Place spears on an attractive plate; add salt and pepper. Drizzle with JR White Truffle Oil.

All good barbeque starts with a great rub. This special combination of JR's Five Peppercorns, Fleur de Sel and Herbes de Provence adds a new dimension to all of your barbeque. The following recipe will make enough for several recipes. Simply store in an airtight jar and use as needed.

JR's Barbeque Rub

Ingredients:

1/4 cup JR's Five Peppercorn Mix
1 tablespoon JR's Fleur de Sel de Noirmoutier
2 tablespoons plus 2 teaspoons JR's Herbes de Provence with Lavender

Method:

Grind peppercorns in a mortar with pestle until mixture is still coarse. Add Fleur de Sel and Herbes de Provence and grind mixture together. If you prefer, grind peppercorns in a spice mill, food processor or blender. Add fleur de sel and herbes, mix well and store in airtight jar. Grinding in the mortar with the pestle leaves some of the peppercorns in larger pieces lending an "au poivre" characteristic to the rub.

Additions to the rub to suit your taste might include cayenne pepper, chili powder or granulated garlic. Fresh herbs can also be added as you use the rub for an additional dimension to your dish.

Pork Chops with JR's Rub
(serves 4)

Ingredients:

1 Tablespoon JR's Barbeque Rub
4 1 1/2 inch thick loin pork chops

Method:

Prepare barbeque grill for direct cooking. Massage chops well on both sides with JR's Barbeque Rub. Cook over medium heat grilling about ten minutes per side.