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February 2006
Vol. 2 Issue 2 |
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Brought to you by:
Your #1 Choice for Dry Rubs, Smoked Salt, & Texas Chili Seasoning
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THIS MONTH'S RECOMMENDED BUYS |
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WHAT ARE YOU THINKING? |
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We want your business...plain and simple. Far too many retailers ignore their customers needs. At Caroline's Rub, we put a high value and priority on listening to what our customers have to say. After all, who can tell us better than you where we can improve?
Visit our site today, take a look around and tell us what you think. We can't fix what you didn't like if we don't know about it.
We want to know what it will take to win your business!
Thank you,
Joe and Amy Johnson
Founders |
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AND THE WINNER IS... |
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This month's lucky winner of our subscribers draw will receive
2 Best of Caroline's Sets - One for you and one for your Valentine!
Congratulations to
Kathy Bollinger
Biloxi, MS.
Congratulations and we will be in touch very soon!!
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FROM OUR EDITOR'S DESK |
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 Hello!
Hopefully 2006 has started off on a positive note and put you well on your way to a great year. It seems that it takes me the entire month of January to get out of the "holiday mode" and back into the swing of the things. Unfortunately, the rest of the world probably won't adopt my holiday schedule anytime soon, so thankfully, February is going to be busy enough to get my blood flowing!
I am a bit happier than usual right now because it really seems that winter is rapidly coming to an end, which means I am starting to daydream about warm weather and getting behind the grill and smoker in my backyard again. I have lots of plans to really put them to good use this year testing and perfecting the two new rubs that we plan on adding to our lineup in the fall. This always pleases our friends and neighbors because they know they'll get to participate in eating the test batches. I can't tell you much about the new rubs yet, but I will tell you this - I think we have a couple of new hits on our hands, and I'm pretty sure you will too!
Amy and I are hard at work on our new cookbook. We haven't arrived at a title yet, but it is loaded with comfort food recipes from our childhood in the Gulf Coast. Growing up in Houston we had the privilege of being exposed to amazing foods from a wide variety of cultures from the four corners of the globe. But the flavors that have remained closest to our hearts, and bellies for that matter, have been the traditional specialties of Texas, Mexico, and Louisiana. If you would like to be a part of this endeavor and have a great recipe from this region, send it in and we'll give it a try. If we include it in the cookbook, you'll get full credit and a special thank you gift from Caroline's when it's published!
Well that is about it from the home office for this issue. Thanks for reading, and be sure to send us your questions, tips, and suggestions. If we use them in our newsletter, you'll get a free gift as our way of saying thank you! |
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What's in this month's issue...
Most of us take for granted the chiles we buy as something we use to spice up our food, without ever really giving much thought to the health benefits that they possess. We have all pretty much become familiar with the benefits of herbs for both our health and palate, but very few folks out there realize just how much the pepper has to offer for everything from the old ticker, to depression, to poison ivy. Our article of the month is going to change that.
At Caroline's we believe in helping our customers in just about any way we can. A number of you wrote in asking for a romantic recipe you could serve that special someone for Valentine's Day. We put our heads together and came up with this great appetizer, based on a legendary classic, but with a twist! How is this romantic? Well, you know what they say about oysters...
Our customer spotlight this month features a couple of Valentine's from Nunavut who enjoy roughing it in the woods! |
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This month's subscribers discount...
This month, we have a special gift for you when you introduce us to someone new! During the month of February give a Best of Caroline’s Set
to someone special, and to say thank you for spreading the word, we’ll send you a bag of your choice of dry rubs or Texas chili seasoning absolutely free.
To take advantage of this offer, while shopping our site select the Best of Caroline’s Set and whichever rub you want to receive as your gift and add them to your cart. When you checkout and enter your and your gift recipients shipping information, be sure to enter coupon code FEB0611 in the coupon/discount box. Your order will automatically update and reflect the discount on the next screen. |
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NEWS FROM THE WORLD OF FOOD |
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Chile Peppers - More Than Just Hot and Spicy
by Joe Johnson
 When they cut into a shiny, fresh, and aromatic pepper, most cooks will naturally discard the seeds and white ribs or veins inside of the pepper without giving it much thought. While the veins are not very tasty for our palates, concentrated within them is a substance called capsaicin, which not only provides the pepper with its signature heat, but also provides a hearty dose of health benefits.
For example, capsaicin is loaded with vitamins A and C, beta-carotene, and bioflavonoid (which are antioxidants that serve to protect your body against infection, help you to properly absorb vitamin C, and maintain the strength of your capillaries). Capsaicin is low in fat, calories and cholesterol, and aids in digestion. If that's not enough, capsaicin has also shown to increase your metabolic rate, which means your body is burning more calories...
Click here to read the full article
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OUR FEATURED RECIPE |
Oysters Rockefeller with a Southern Kiss
When we were trying this recipe out in our test kitchen, it was enjoyed so much that it didn't last long. We even had a couple of die-hard oyster haters admit to loving it too! This is a great way to reduce the fear factor and introduce someone to the oyster experience.
6 slices high quality pancetta
1 stick (1/2 cup) unsalted butter, softened and divided in two
1 small shallot finely minced
1 jalapeno, seeded and finely minced
1/8 cup finely minced celery
2 garlic cloves, finely minced
1/4 pound fresh spinach, chopped fine, large stems discarded
1 1/2 cups panko bread crumbs
1/8 cup + 2 tablespoons finely chopped Italian flat leaf parsley
1/8 cup + 2 tablespoons finely chopped tarragon leaves
1 tablespoon Pernod (Substitute with any other anise or licorice flavored liqueur)
1/2 tablespoon anchovy paste
1/4 teaspoon Caroline’s Pork and Poultry Seasoning, or to taste
Salt and Pepper, to taste
18 large oysters, shucked, scrubbed and dried. Reserve the bottom (deeper) shells, and 1/3 cup of the oyster liquor
coarse salt for filling the platters
lemon wedges for garnish
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 This month we would like to introduce a couple of love
birds from way up north in Iqaluit, Nunavut - Jeff, a grocery store assistant manager, and his fiancée Amanda, a sales representative.
Jeff and Amanda became engaged last year while visiting her mother in Ottawa, and they plan to tie the knot sometime this summer. They are currently busy planning the
festivities for an outdoor wedding, including a reception fit to feed a king. Jeff tells us that in true North country fashion, they are serving a smorgasbord of game meats including moose, elk, and caribou. Of course, they will be seasoned with our Texas Beef and Game and Aussie Steak Rubs - Amanda’s
personal favorites.
Congratulations Jeff and Amanda, and to help you out with your menu, we’re sending you enough Texas Beef and Game and Aussie Steak Rub to cover the entire herd!
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