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October 2006
Vol. 2 Issue 10 |
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If you enjoy reading this issue, please remember to tell a friend!
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THIS MONTH'S RECOMMENDED BUYS |
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TELL US HOW WE CAN IMPROVE! |
At Caroline's Rub, we put a high value and priority on listening to what you have to say. After all, who can tell us better than you where we can improve?
Contact us today - we want to know what it will take to win and keep your business!
Thank you,
Joe and Amy Johnson
Founders |
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AND THE WINNER IS... |
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AND THE COUNT IS FINALLY IN:
Our "Refer a Friend" contest was a close call, but one person managed to just squeak ahead of the second place finishers!
Before we announce the winner, we would like to say thank you to all of you that referred a friend. We only wish we could do more to show you just how much we appreciate your confidence in us and our products!
AND OUR WINNER IS:
Danielle Winters
Cincinnati, OH
With her winning total of 7 referrals, Danielle will receive a $50 gift certificate to Amazon.com to use in any way she likes, as well as a Customers Choice Set!
We will be in touch with you shortly!
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FROM OUR EDITOR'S DESK |
 Hello!
Well, it looks like fall has arrived!
September just blew by and
believe it or not, the retail world is already starting to think about the holidays ahead. I was in a large discount store around the middle of last month, and just had to shake my head when I noticed that they had already begun the mad rush to get their Christmas items out on the shelves.
It seems like the stores keep putting them out earlier and earlier every year,
and unfortunately, that reduces some of the appeal of the season for me. I don't like being forced into the Christmas frame of mind 3 months early. Don't get me wrong, Christmas has
always been my favorite holiday. But for me, seeing the decorations out this early is like being forced to celebrate your birthday for 3 months...by the time you get to actually blowing out the candles on the cake, you've pretty well had enough!
I'd like to take a moment and wish our Canadian readers
and their families a very happy Thanksgiving, which falls on October 9th this year! We celebrate it a bit earlier here than we did in the U.S., mostly due to the
early harvest
season. Since Thanksgiving for Canadians is more about giving thanks for a prosperous harvest season than it is about remembering the arrival of the Pilgrims, they have chosen to mark this celebration in October. Doesn't bother Amy or I though...we just celebrate them both!! By the way, when it comes time to cook up that bird for your Thanksgiving feast, make sure you visit our
Roasted Holiday Turkey recipe and suggested cooking times chart!
Next, it is time again for Amy's favorite holiday - Halloween! I have to admit
that I love it too. I get a real kick out of
watching the kids come to the door proudly displaying their choice of comic
book hero, monster, or personal idol. I also get a pretty big kick out
of choosing my costume as well, preferring to avoid the scary motif and
going more for something humorous. My best costume will probably
always be from the year that I worked for a food distributor whose major
client was Quaker foods. I talked my boss into loaning me their
Captain Crunch promotional costume for a contest at school.The
idea was good, but the execution was a bit of a nightmare, because the giant
Captain Crunch head made the costume top heavy and my visibility was nil.
So, I spent the vast majority of my evening tripping over anything and
everything in my way, ending up rolling around
flat on my back, with no way to get back on my feet! Needless to say,
I fully understand two things: how a turtle feels when it gets flipped
upside down, and the humiliation of your friends pointing and laughing at
you during an awkward moment!
Have yourself a great October, and stay safe and sound during the holidays ahead.
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What's in this month's issue...
Have you ever gone to the butcher with an idea of what you need, but when you get there, you become confused and overwhelmed by the dozens of cuts and types of meats? And to make things worse, when the butcher calls your number, do you get tongue-tied trying to explain what it is you need? Don't worry, it happens to us all, especially if you are in a busy shop and feel rushed.
This month's article gives you some great tips on how to interact with your butcher to make sure that you get exactly what it is you are looking for!
While you're trying out some of the tips you just learned at the butcher, be sure to pick up a pork tenderloin for October's recipe. With this combination of pecans, chipotle peppers, and our Sweet Maple Rub, you'll take a simple pork tenderloin and turn it into a succulent gourmet dish your entire family will love.
Since we were already on the topic of pecans, and because pecan pie is always a favorite around the holidays, we figured you might be interested in learning just how healthy pecans really are for you. This month's "did you know" comes to us courtesy of our friends at the Texas Pecan Council. |
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NEWS FROM THE WORLD OF FOOD |
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HOW TO TALK TO YOUR BUTCHER:
10 TIPS TO BUYING THE MEAT YOU REALLY WANT
By Jon Bonné
 It's a rare luxury these days to be able to visit a butcher shop.
In an era when nearly one in five meals at home are bought at a restaurant, buying directly from the butcher is nearly a lost art — something largely reserved for chefs and die-hard grill folk. That has become the norm even as Americans are increasingly attuned to food sourcing and safety.
Indeed, meat and Styrofoam packs have become inextricably linked in the American mind. The corner butcher has all but been replaced by the conveniences of the modern supermarket, and a shrinking industry keeps shrinking, with just 6,042 meat markets across the United States in 2001. Just four years earlier, there were more than 7,200. Shoppers lucky enough to frequent a butcher have a rare resource, and one that many of us still appreciate...
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OUR FEATURED RECIPE |
PORK TENDERLOIN SERVED WITH A JACK DANIELS CHIPOTLE PECAN SAUCE
 1 tablespoon butter
1/2 tablespoon grape seed or olive oil
1/2 small sweet Vidalia onion, diced
1 clove garlic, minced
1/2 cup chopped pecans
1 cup chicken stock
3 cups water
1/2 tablespoon chopped canned chipotle chilies (seeds removed)
1 tablespoon adobo sauce (from chipotle peppers)
1/2 cup cream
2 tablespoons Jack Daniels Sour Mash Whiskey
1 - 2 tablespoons finely minced cilantro, to taste
Salt and pepper, to taste
2 (1.5 - 2 pound) pork loins
Extra-virgin olive oil or grape seed oil, as needed
3 tablespoons Caroline's Sweet Maple Rub
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THE HEALTH BENEFITS OF TEXAS PECANS
Texas Pecan Council
 Pecans are almost like opening a bottle of vitamins only they taste much better!
Pecans are naturally low in carbohydrates. About an ounce of pecans contains only 4 grams of carbohydrates. That means that nutrient-dense pecans can add flavor, nutrition and disease-fighting properties to any diet that limits carbohydrates.
Pecans contain approximately 60 percent monounsaturated fat and 30 percent polyunsaturated fat. This means that almost 90 percent of the fats (oils) in pecans are heart-healthy! These good kind of fats are essential to good nutrition and they have the added benefit of helping to curb your appetite, and they can help protect your heart...
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Dry Rubs | Smoked Salt | Texas Chili Seasoning
Caroline's Rub®
5929L Jeanne D-Arc Blvd.
Suite 260
Ottawa, Ontario K1C 7K2 Canada
Tel. 613.841.8200 866.827.1085 |
