Had you been a caviar lover in 2000, and, fully sated, had you gone down for a Rip Van Winkle slumber…and had you awakened today, preferably to the pop of a Champagne cork…you simply would not recognize the world of caviar around you. In 2012 (and, next week, in 2013!) we are in the full throes of an historic caviar revolution. Things, for better or worse, will never, ever be the same again when it comes to those yummy little sturgeon eggs.
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Tuesday, December 25, Lead Story:
The Brave New World of Caviar
New Year’s Eve is coming…but the caviar world is going…crazy! Nuthin’ is the way it used to be. For starters: forget about the Caspian Sea! Catch up with me on Tuesday, so you can be prepared for the following Monday.
What’s more southern, and what’s more classic, than pecan pie? Now, some folks, don’t like to mess with a classic–and if that describes you when it comes to pecan pie, by all means skip this recipe. But my personal pecan pie life changed a few years ago when an editor from Southern Living magazine demonstrated, during an interview I was conducting on TV, a pecan pie variation made with bourbon, chocolate, and walnuts.
Caviar comes and caviar goes in our American marketplace. Last week, I had the great opportunity to taste what just came in to Petrossian for this New Year’s Eve…and what will undoubtedly go to many of your parties! See it all on DRTV.
A stocking stuffer with a warning label? “Use one drop at a time” is what it says on the little bottles of fiery chile extracts made by the Henry Family Farm in the Shenandoah Valley of Virginia. There are three varieties: yellow fatali African habañero delivers fruity notes with the heat; green Jamaican lime chile is tart; and the orange naga jolokia ghost chile of India is rich, and the hottest of the trio. They are easier to use in this liquid form (think cocktails) than as a ground spice.