HEB Cooking Connection features 3 new Fischer & Wieser Sauces

Be sure to stop by your local HEB in the Houston area and sample the three new sauces HEB’s Cooking Connection is featuring! Houston HEBs are offering special promotions on these sauces through October 30!

Watch for them in San Antonio HEBs beginning October 30 through November 13, 2013!

Moroccan Tagine Starter

Chicken or beef can easily be slow-simmered in our Moroccan Tagine Starter, using either a tagine, slow cooker, Dutch oven or electric skillet.

Chicken or beef can easily be slow-simmered in our Moroccan Tagine Starter, using either a tagine, slow cooker, Dutch oven or electric skillet.

The rich seasonings of this starter… are so delicious and so easy to use with a slow cooker. Unique coriander herbs seep effortlessly into beef or fowl and deliver a sensational aromatic flavor; just pour over a chuck roast in your slow cooker, and when done, serve with rice!

From Squidoo.com/Moroccan Cooking, “Tagine [prounounced 'tuh-jheen'] cooking is very straightforward, and uses a minimal amount of water to stew the food inside. The food that you place inside the Tagine will need to be cooked for several hours, with the lid firmly closed.

You will need to season your Tagine before you use it for the first time and, once completed, it is ready to cook your food.

There are hundreds of different stews which can be cooked in the Tagine; however, they all take several hours to cook in a low preheated oven.

You will need to layer the ingredients in the Tagine, and place a small amount of liquid to create the sauce. Never attempt to speed the cooking process up by increasing the temperature of the oven.

Patience is essential when learning how to cook with a Tagine, and there are several cheaper cuts of meat which can be used with fantastic results. You should leave the lid on the Tagine until you are ready to serve, and many people serve the meal directly from the Tagine.”

Source:  http://www.squidoo.com/moroccan-starter-recipe
For more information on tagine cooking:  http://moroccanfood.about.com/od/moroccanfood101/f/How-to-Use-Tagine.htm

Texas Sweet & Spicy Pulled Pork Starter

So easy! Just pour Texas Sweet & Spicy Pulled Pork Starter over a 3 pound pork roast and slow cook on high for 5 hours. Then pull apart and pour second half of jar on top. Serve on buns.

So easy! Just pour Texas Sweet & Spicy Pulled Pork Starter over a 3 pound pork roast and slow cook on high for 5 hours. Then pull apart and pour second half of jar on top. Serve on buns.

Created exclusively for Cooking Connection, F&W’s Pulled Pork Starter is a savory sauce that seeps into pork and elevates its flavor to an all-new level. Pour over a 3-pound pork roast in slow cooker, then pull apart and serve on buns.

Korean Style Braising Sauce

Korean Style Braising Sauce can be used over beef in a slow cooker to create dishes that will transport your taste buds to the Orient!

Korean Style Braising Sauce can be used over beef in a slow cooker to create dishes that will transport your taste buds to the Orient!

Trying a new cuisine has never been easier, and Korean is one of the best! Just pour over a 3 lb. chuck roast and cook in slow cooker, serve with rice!

 

 

Austin American Statesman touts Fredericksburg Flavors Cookbook

Photo by Anne Traver

 

By Addie Broyles

Cheddar Ale Soup from The Brewery, Fredericksburg, Texas

Photo by Andrew Hanenberg
The cheddar ale soup from Fredericksburg Brewing Company is one of the recipes in the new book, “Fischer & Wieser’s Fredericksburg Flavors.”

American-Statesman Staff

Food Matters: Fischer & Wieser share a taste of Fredericksburg history, recipes in new book

Did you know that one of the country’s largest gourmet food companies started as a roadside fruit stand?

It’s a tale that Mark Wieser has told countless times. His parents planted a peach orchard near Fredericksburg just before the Great Depression, and by the time Mark had taken over the orchard, he knew that he wanted to sell more than peaches, so he opened a roadside stand to help with sales.

Like many growers in the area, Mark Wieser also hired local schoolkids to help pick the peaches, and one of the students, Case Fischer, had the vision to help grow the business to the corporation it is now, says John DeMers, who teamed with Fischer and Wieser to write “Fischer & Wieser’s Fredericksburg Flavors: Recipes from the heart of the Texas Hill Country,” (Bright Sky Press, $24.95) a new cookbook that also helps tell the story behind the company’s long history.

“Their entire enterprise grew from a roadside food stand,” he says, and the company’s success is tied to the “magical combination” of Wieser’s experience in farming and food and Fischer’s vision for a gourmet foods company that was almost unheard of at the time.

Homemade jams and jellies are all the rage now, but to understand just how far ahead of the curve they’ve been on so many levels, DeMers points to the company’s URL: jelly.com. “Can you imagine having to call at 7 a.m. on the first day of the Internet to get that?” says DeMers, the author of almost 40 books and host of the weekly food radio show Delicious Mischief, which airs in Austin at 10 a.m. Saturdays on Talk 1370AM.

DeMers says that when looking at the impact of the company, you can’t discount the company’s award-winning raspberry chipotle sauce, which remains one of its bestsellers. “They are considered the fathers of chipotle. That sauce really put them on the map,” he says.

Most of the recipes in the cookbook call for Fischer & Wieser products, but a number of the dishes come from fellow food businesses in the Hill Country, including chef Rebecca Rather, who recently opened the Pink Pig, Becker Vineyards and the Fredericksburg Brewing Co.

To see complete article please go to

http://www.austin360.com/news/lifestyles/food-cooking/food-matters-fischer-wieser-share-a-taste-of-frede/nTpcL/#