Two linguica recipes have been extremely popular on our Pinterest page so we thought we would share it here too! The first recipe is from Life’s Ambrosia, a blog of a foodie fan. Her recipe for Linguica and Stuffed Rice Peppers look delicious! It calls for 1 (13 ounces) packaged linguica. We suggest using Gaspar’s Linguica or Gaspar’s Turkey Linguica. Gaspar’s traditional Portuguese sausages were first introduced to the New England area in 1912 by Manuel A. Gaspar who emigrated from Portugal. His smoked linguica and chourico are still made today using the same beloved family recipe. The original recipes are still being used today at Gaspar’s factory in North Dartmouth, Massachusetts. We are certain that the smokey and spicy flavor will turn out a great dish.
NEWSFLASH*** Valentine’s Day is less than two weeks away! We’ve pulled together cupid approved cocktails to complete your evening. Grenadine is a common ingredient in all of these recipes. FamousFoods.com suggests using Stirrings Authentic Grenadine Bar Ingredient. Unlike common grenadine mixes that are made with corn syrup and red #40 this mix uses crushed pomegranate seeds that reveal a bold red, sweet, with a bright pomegranate flavor. And of course you only want the best for you sweetheart so make sure to purchase Stirrings. The recipes we chose are perfect before, during, and after dinner. If it’s not quite 5 o’clock yet the Cherry Bomb is a delicious non-alcoholic drink. The very festive Sweetie Martini is made with white chocolate liqueur and will make a sweet after dinner drink for you and your loved one. My personal favorite is Jamaican Me Crazy made with rum, grenadine, and fresh juices. See all of the Grenadine Valentine’s Drinks below; click through to find the whole recipe. Continue reading →
Sunday’s favorite past time in America is definitely football, some like it for the game others like me like it for the football food! The gang at FamousFoods.com came up with some delicious game appetizers that feature Gaspar’s linguica, chourico, and kielbasa!
Chourico Stuffed Mushrooms
This is a great recipe to try out on those lazy Sunday afternoons when the New England Patriots are playing. Best with Gaspar’s Chourico.
Ingredients: 25 fresh mushrooms
1/2 cup diced Gaspar’s Chourico
1 small onion, finely chopped
3 tbsp. mayonnaise
3/4 cup shredded mozzarella cheese
Directions: Wash and pat dry mushrooms. Remove the stems and finely chop. In a medium pan, saute stems, chopped onion, and diced linguica for 3 minutes. Drain thoroughly. Mix ingredients with mayonnaise and cheese. Stuff mushroom caps with mixture. Bake at 325 degrees for 15-18 minutes. Continue reading →
Sriracha Sauce is a smooth, spicy, garlicky Vietnamese chili puree. This sauce is excellent in soups and sauces. It can be thought of as an Asian inspired Tabasco sauce, but with with twice the heat! One foodie fan shared a recipe for Honey Sriracha Chicken Wings, here’s what Mark from Quincy, MA had to say!
“The Honey Sriracha Chicken Wings are savory and crispy. The honey makes the wings sweet and sticky while the Sriracha sauce brings the HEAT. It’s definitely a great snack to eat while watching Sunday football.”
The recipe Mark sent to us is sure to provide you with tender-fall of the bone kind of chicken wings! He told us that the recipe he sent us was for 2 servings but to just double it if you are bringing the wings for a game day appetizer. He also did not fail to mention that the day he made the wings the New England Patriots beat the Jets! GO PATS! Continue reading →
Marshmallow Fluff is still produced by the same batch process developed over 75 years ago – it’s the only marshmallow creme made in this manner. It also serves as the perfect ingredient in your fudge recipe–might we add “Never Fail Fudge” to this statement? As you may have experienced fudge made with Marshmallow Fluff is deliciously rich and difficult to mess up!
Would you believe that Marshmallow Fluff started out of the kitchen of two war veterans? Well, as the story goes, two men named H. Allen Durkee and Fred L. Mower did just that in 1920 after acquiring the recipe from Archibald Query of Somerville, MA. Mr. Query had begun the business of fluff in 1917, but the strains of wartime shortages left sales dwindling. He was however willing to sell, and did so for $500. (Bet he wished he kept it!) During the evening, Durkee and Mower would cook that sugary confection in the kitchen and sell door to door during the day. At that time the men had chosen the name of “Toot Sweet Marshmallow Fluff” – that name did not last for long, as we all know to refer to the magical sweet stuff as “Marshmallow Fluff” but the sales did last!
The holidays are upon us, so right now most of us are in the midst of deciding where to spend the holidays–will it be at Aunt Sally’s house or perhaps at your own home? The preceding question would then be: What are we going to have?
Well, first you would want the item(s) to be festive, fun, and flavorful. So might we suggest serving the Spicy Gingerman Cocktail? Our version is specifically made with Spindrift Ginger Beer because their products are made with fresh squeezed fruits, tripled filtered water, and always refreshing. Spindrift’s Ginger Beer is made with 4-6g fresh ginger root and freshly squeezed lemon in ever 12 oz. bottle–how’s that for refreshing?
Gaspar’s Ground Linguica comes from a Portuguese sausage that is mild, lean, and full of spices. These spices are part of a 100 year secret recipe that has been passed down through generations. The meat is slowly smoked and cooked in a smoke house… you can imagine the delicious taste of the final product! Ground linguica is great for sandwiches, chili, stuffing and as a pizza topping. Today we are taking a look at a recipe submitted by one of our Foodie Fans for Gaspar’s Linguica Stuffing!
Barbara makes Gaspar’s Linguica Stuffing for her holiday meals. She states: “Gaspar’s Linguica adds the perfect amount of zest to your holiday stuffing! Pairs well with turkey and the traditional fixings from a Thanksgiving meal like sweet cranberry sauce.” She also prepares Linguica Stuffing on Christmas Day for when her whole family comes to her house to celebrate. Get ready to add this recipe to your holiday cookbook!