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Chicken and Pork Tenderloin Dishes Feature Chile Peppers and Easy Salsa Spice Blends from Mrs. Wages

May 3, 2011 in News Release | Permalink

For busy cooks looking for savory dishes with a little adventure, it’s easy to create distinct southwestern fare by featuring a hot new trend – Chile-fired sauces.

“We took some common dishes including nachos and rellenos and developed wholesome entrees that feature Chile peppers including jalapeno, chipotle and pablano varieties,” says Chef Joe Cottage, Mrs. Wages test kitchens. “Everywhere you look, Chile peppers and sauces are becoming a popular menu and ingredient item because you can be adventurous and still control their heat.” Flavor & the Menu Magazine named Chile-fired sauces a top food trend for 2010.

Nacho Chicken & Penne, Chipotle Cheddar Creamy Polenta, and Chicken and Corn Stuffed Pablano Peppers also owe their flavors to Mrs. WagesTM all natural pre-mixed and measured salsa blends that not only feature classic salsa, chipotle and garlic or jalapeño spices, but some of America’s favorite peppers.

  • The Nacho Normal Chicken & Penne a flavorful hot dish that tastes like chicken nachos, but is served on penne pasta instead of corn chips. It features Mrs. Wages Classic Salsa mix along with pickled jalapeno slices, olives and white wine.

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  • The Chipotle Cheddar Creamy Polenta and Pork Tenderloin each share the same southwestern seasoning. Says Chef Joe Cottage: “We crusted the tenderloin and seasoned the polenta with Mrs. Wages Chipotle and Garlic Salsa for a southwestern bridge that brings your side and the pork together. The result is a creamy cheesy side dish that complements the bitterness of the seared pork seasonings.”

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  • The Chicken and Corn Stuffed Pablano Peppers is a baked version of the popular stuffed pepper usually served breaded and fried. “We blend the Mrs. Wages Jalapeno Salsa mix with corn, chicken and pepper jack cheese and then stuff the mixture into the milder pablano pepper,” adds Chef Cottage.

Photography and Images
Hi-resolution stock photography of a variety of peppers, entrees and pasta images are available from the Mrs. Wages Online Press Room. Hi-resolution .jpg files of the Mrs. Wages logo can be found in the Images section of the Mrs. Wages Online Press Room.

Additional pepper images (hi-rez) can be acquired by clicking on the thumbnails below:

Additional Digital Resources/Story Angles
We’ve found a number of additional information and resources to help you with any of a number of angles should you choose to read about this hot new food trend. Helpful links include the following:

  • Is it “chile,” “chili” or “chilli”? In fact, it can even be “chillie” (among six or seven different spellings) – here’s the answer on About.com.
  • Here’s a link to more on the entymology of the word “chili” (no matter how you spell it), as well as its history as the first known spice used by humans.
  • If you must know more about chile peppers, there’s one source you must visit … The Chile Pepper Institute at new Mexico State University.   It’s an educational institution that offers a degree you can sink your teeth into (as well as a gift catalog full of books, plants and more).
  • Just how “hot” does a pepper get? That question was answered in 1912 by Wilbur Scoville, a chemist working for Parke-Davis pharmaceuitcal. The “Scoville Organoleptic Test” now ranks peppers from a score of 0 (for the Sweet Bell) to over 1,000,000 (for the Naga Jolokia a.k.a. the “Gost Pepper”). Pepper spray ranks in the 2-3,000,000 range.
  • We see it on menus all the time – but we hear it pronounced differently depending on where we are in the country. Just how do you say the word “chipotle?” (There IS a correct answer.)
  • While Flavor & the Menu Magazine’s web site isn’t online yet, there is a good summary review of their hottest food trends for 2010 in this post by Valerie Phillips of the Deseret News.  Among other hot trends: Blue-plate specials and signature sausages.
  • Eating chili peppers really is good for you. The ingredient that makes the “hot” is called Capsaicin – a substance that is currently being studied for its affect on arthritis.

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Heaven Sent Recipes for Lent: Fish Dishes That Make Fridays Fun

March 8, 2011 in News Release | Permalink

Summary: Generations have grown up eating fried fish on Fridays, but now health and weight concerns are re-shaping the ways cooks (and their families) are approaching the bounty of the rivers and oceans.

Busy cooks looking for fresh Lenten seafood ideas will enjoy these healthy and authentic recipes instead of the usual fried fish fare.

“We understand cooks are on the lookout for healthy and different ways to celebrate the season without the usual deep-fried menu of fish and French fries,” says Chef Joe Cottage, Mrs. Wages(TM) Test Kitchens. “We’ll confess: the secret to their great taste is in the Mrs. Wages premixed and premeasured all natural Guacamole, Fruit & Cilantro, Jalapeno and Chipotle & Garlic seasoning mixes.

“Cooks consider these pre-mixed seasonings a blessing because they are not only easy but will spice up Lenten meals.”

  • The Scallop & Tomato Stew features a guacamole seasoning that gives the stew a cilantro and jalapeno flavor. “It blends well with the tomatoes and the softer sweetness of scallop,” adds Chef Cottage.

  • Swiss Chard Wrapped Salmon with Oranges and Chipotle Salsa features sweet and spicy salsa and complements the salmon perfectly, as well as poultry that can be served as an appetizer with pita chips. The smoky chipotle and heat level of Mrs. Wages Chipotle & Garlic Salsa seasoning is a unique flavor to contrast the oranges.

  • Shrimp Ceviché Tacos feature fresh citrus fruits including lime, orange and grapefruit along with Mrs. Wages Fruit and Cilantro salsa mix. Says Chef Cottage, “The acids from the citrus fruit ‘cooks’ the shrimp in a marinade overnight – firming its flesh and turning it opaque. The fruit and cilantro salsa mix complements the citrus flavor and shrimp – a great alternative to traditional shrimp dishes.”

Photography and Images
Hi-resolution stock photography of salmon, shrimp and shellfish are available from the Mrs. Wages Online Press Room.  Hi-resolution .jpg files of the Mrs. Wages logo can be found in the Images section of the Mrs. Wages Online Press Room.

Additional Digital Resources/Story Angles
We’ve found a number of additional information and resources to help you with any of a number of angles for your story about these delicious Lenten recipes:

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Mrs. Wages new game-day salsas make it easy to score big with your crowd.

January 18, 2011 in Dips and Salsa | Permalink

Summary

    Great-tasting salsa and unique appetizers that use fresh fruit and vegetables are easy to make with a new line of  salsa mixes from Mrs. Wages.

You can be the MVP of this season’s bowl and tournament parties by introducing a new twist to traditional salsa: Bean and Cheese Rollups. Cheddar Cheesecake with Salsa.  Or enjoy salsa a la seafood with a a creamy, Tex-Mex Shrimp Dip.

Now anyone can make homemade-tasting salsa by just adding fresh fruit or vegetables.

With any of the easy-to-make instant salsas in gourmet flavors from Mrs. Wages, you can not only make tasty gourmet salsa, but change up your appetizers that go beyond the traditional salsa and tortilla chips fare.  Flavors from Mrs. Wages include Classic Salsa, Jalapeno, Chipotle Garlic, Habanero, Salsa Verde or Fruit and Cilantro.  Loaded with 75% vegetables, there’s onion, garlic, peppers and great spices like chipotle, cumin, oregano and garlic.

To make, just open the seasoning packet, chop fresh or use canned tomatoes, and serve.

Appetizers with a Salsa Twist
The kitchens of Mrs. Wages have collected a number of recipes that use salsa in fresh and interesting ways.   You’ll find several of those recipes here and even more great game-day recipes (and consumer reviews) on our web site.

Photography:
New salsa mix product photography (available as low-resolution images (shown below) or as higher-resolution images (approximately300 dpi, 12MB per image)

An exciting new taste to try this bowl and tournament season - Mrs. Wages Fruit Salsa mix with freshly cut fruit from the garden or store

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Lots of flavor without the extreme spicy-ness - made from fresh tomatoes and other vegetables with Mrs. Wages Classic Medium Salsa

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A new twist on a game-day tradition: fresh tomatoes, peppers and onions mixed with Mrs. Wages Classic Hot Salsa mix

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A bold new Tex-Mex flavor sets this salsa apart from the rest ... made from fresh vegetables and Mrs. Wages Chipotle Salsa Mix

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Recipe: Pear and Fennel Pork Bruschetta

January 15, 2011 in Recipes | 1 comment

The tangy mixture of sweet pears and robust peppers makes this bruschetta a party favorite

All you have to do is add a little Gorgonzola cheese and a pinch of fresh, green onions and you’re all set with this fresh take on a traditional bruschetta.

Ingredients

1 red onion (julienne)
1 fresh fennel (quarter sliced)
2 oz – olive oil
1/2 oz – red wine
1/2 oz – red wine vinegar
1/2 oz – red pepper (julienne)
2 pears (peeled and sliced)
2 pkgs – Mrs. Wages Guacamole Mix
1 cup water
2 pounds – pulled pork (unsauced)
1 loaf of Italian bread
Gorgonzola Cheese
green onion (to taste)

Preparation

  • Sauté the red onion and the fennel in the olive oil until they start to soften.
  • Deglaze with the red wine and vinegar and add the Mrs. Wages Guacamole mix and bring to a boil o reduce the liquid.
  • Add the red peppers and the pears, cook long enough to soften the pears but do not over cook them and turn them into mush, if needed add one cup of water.
  • Chill the mixture completely.
  • When ready to make slice the bread on a bias and toast in the oven to harden up.
  • Cut the bread into triangles then top with a tablespoon of pulled pork and 2 tablespoons of the pear fennel relish.
  • Place mixture back into oven for 8 to 10 minutes to get warm.
  • Top each piece with a pinch of Gorgonzola cheese and a pinch of green onions.

High-resolution version of this image is not currently available.

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Recipe: Southwestern Chicken Spring Rolls

January 15, 2011 in Recipes | 1 comment

Finely-diced pieces of onion with red and yellow peppers and black beans makes this a treat for the eyes as well as the mouth

Not crazy about spring roll wrappers? No problem. Feel free to substitute with flour tortillas or any other wrap of choice.

Ingredients

1 pound of ground chicken meat
15.5 oz – black beans (drained)
1 red onion (diced into small pieces)
1 jalapeño pepper (minced)
1 Tbsp – garlic (chopped)
1/2 cup – red pepper (diced into small pieces)
1/2 cup – yellow pepper (diced into small pieces)
20-25 Spring Roll Wraps (or wrap of choice)
2 Tbsp – olive oil
1 pkg – Mrs. Wages Classic Salsa Mix
1/2 cup – white wine

Preparation

  • In the olive oil sauté the ground chicken meat with the jalapeno and onions until the chicken is almost fully cooked.
  • Add the Mrs. Wages Classic Salsa mix, garlic and the diced red and yellow peppers then cook until peppers soften.
  • De-glaze with the white wine and fold in the drained black beans, place into cooler to chill.
  • Rehydrate (a couple at a time) the spring roll wrappers, lay one at a time onto a clean dry towel and dab the top to dry a little.
  • Place 2 tablespoons of the chilled mix spread evenly across the bottom portion of the wrapper fold over once the fold the ends in and continue to roll up and place onto a tray.
  • Repeat the above until the mix is used up.
  • Serve drizzled with Sirrachi hot sauce.

A high-resolution version of this image is not available at this time.

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