Culinary Compost Boycotts Penzeys Spices


Hello fellow foodies. After reading recent commentary from Bill Penzey, the author of Culinary Compost is officially withdrawing all references to Penzeys Spices on this food blog. While I’ve always known that Bill overtly inserts his political opinion in monthly mailings to his customer base, (which, in its own right is wrong on so many levels,) I can no longer stand by and let this man spew his rhetoric of hate to conservatives, and to people who support and voted for Donald Trump in the 2016 Presidential election, by labeling them “racist.”

I am not a racist. I never have been. And I resent being called one.

This is extreme-left socialism, and this kind of bigotry has no place in America.  Make no mistake — my observation is not one of Conservatives vs. Liberals. It is simply a stance of the author not supporting an individual who wants to further divide this country through hate by means of his product.

Shown below are a few articles and a link to Penzey’s official Facebook page:

http://truthfeed.com/owner-of-penzeys-spice-co-trashes-trump-supporters-calling-them-racist-and-saying-they-must-be-punished/39315/

http://www.bizjournals.com/milwaukee/news/2016/11/21/penzeys-ceo-comments-ignite-backlash-praise-and.html

http://www.washingtontimes.com/news/2016/nov/23/bill-penzey-ceo-trump-voters-just-committed-the-bi/

https://www.theamericanconservative.com/dreher/bill-penzey-spices-trump/

http://modernfarmer.com/2016/11/penzeys-spices-condemns-trump-attracts-rage/

https://www.facebook.com/Penzeys/?fref=ts

 

You be the judge.  Last time I checked, America was still a free country. And my readers, of course, are still allowed to shop where they want and exercise their right to free speech, which I will always respect. However, pitting people against each other in the guise of “Love” is a ruse by Bill Penzey, who’s only concern is making as much money as he can over a very contentious election.  Funny thing is, he’s pissed off a lot of his customers, and I, for one, will not be coming back.

Invariably, comments by Milwaukee County Sheriff David Clarke say it best:
https://twitter.com/SheriffClarke/status/800088603422380033
“This typical hate-filled white elitist lefty doesn’t live around black people or have stores in black neighborhoods.”

Bill Penzey can be reached at bill@penzeys.com

#boycottpenzeys

 

In the interest of an open discussion, leave your thoughts below – none will be censured.
—Mike from Culinary Compost

Bill Penzey's Socialist Sea Salt

Penzey’s Spices announces new product.

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Spinach, Ham and Egg Scramble


Ham, Cheese and Egg Scramble

Credit goes to my wife, who whipped up a variation of this recipe about a month ago; it’s been a family favorite ever since. Get everything cut and prepped so you are ready to go. The cooking time is less than five minutes. Make sure your skillet isn’t too hot, or the eggs will scorch. Add the spinach and cilantro last so it doesn’t wilt.

I love the color and texture — and the slight saltiness from the Feta cheese. Perfect for a cold winter morning. Enjoy!

 

Ingredients:

2 tbs. salted butter
3 eggs, beaten
1 scallion, with greens, finely sliced
2 tbs. red onion, minced
1/2 cup shaved ham, diced (optional: or use 5 slices Italian Genoa salami, diced)
1/4 cup diced sweet red bell pepper
1/2 cup chopped baby spinach
1/4 cup washed cilantro leaves
1/4 cup shredded sharp Cheddar cheese
3 tbs. crumbled Feta cheese
Salt and fresh-ground black pepper to taste

 

Directions:

Preheat a 10″ well seasoned cast-iron skillet over medium-low heat. Spray lightly with cooking oil.

Prepare the scallion, red onion, red bell pepper and set aside in a bowl. Prepare the ham or salami and set aside with the Cheddar cheese in a separate bowl. Prepare the spinach, cilantro and Feta cheese, and set aside in a third bowl.  Beat three eggs in a small mixing bowl, seasoned with salt and fresh-ground black pepper. Go easy on the salt – the ham/salami and cheese are loaded with it.

Working in stages, add the butter to the skillet and swirl to coat. Quickly add the beaten eggs. Add the red onion, red pepper and scallion. Fold quickly with a plastic spatula. Add the ham or salami and Cheddar cheese. Continue to fold. When the cheese has melted, add the spinach, cilantro and Feta cheese. Fold until just incorporated. Shut off the heat and serve immediately.

Serves 1-2

Shakshouka – Middle-Eastern Egg Bake


Shakshouka Middle-Eastern Egg Bake

I stumbled on this recipe after a friend posted it on Facebook. I have adapted it from the original, featured on The New York Times.  It is a recipe that originated in Tunisia, North Africa, and remains very popular in Israel, due to cultural ties from the early 1950s.  The incredible, mind-numbing heat from the Berbere spice takes center stage, so use it sparingly.  I created this as a single-serving dish, as the rest of my family cannot tolerate the spice. Prepare it in a 5″ well-seasoned cast-iron skillet.

Serve on a cold winter morning — it is incredibly satisfying.  Enjoy!

 

Ingredients:

2 tbs. XV olive oil
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 small jalapeno pepper, seeded and thinly sliced
2 large cloves garlic, finely minced
1 medium tomato, cored and finely diced
1/4 cup Feta cheese
1 tsp. smoked Spanish paprika
1/2 tsp. Berbere seasoning, to taste (use with reservation)
1 tsp. cumin seed, toasted and then ground in a mortar
Kosher salt and fresh-ground black pepper to taste
2 eggs
Chopped cilantro leaves for garnish

 

Directions:

Prepare all of the ingredients and have them ready.  Preheat your oven to 375°.  Using a 5″ cast-iron skillet, add two tablespoons of olive oil and saute the onion and pepper over medium heat, about 15 minutes. Lower the heat and add the minced garlic, taking care not to scorch it. Continue to saute for two minutes.

Add the diced tomato, smoked paprika, berbere, ground cumin, salt and pepper, and continue to saute for about 3 minutes until reduced.

Add the crumbled Feta cheese, then carefully crack two eggs and place on top. Season lightly with salt and pepper.

Bake in the oven for about 10 minutes, until the eggs have set. Carefully remove and place on a trivet. Allow to cool for two minutes, add the chopped cilantro and serve in the skillet.

 

 

Smoked Spanish paprika (L), Ethiopian Berbere (R) and whole cumin seed

Smoked Spanish paprika (L), Ethiopian Berbere (R) and whole cumin seed

shakshouka recipe | Culinary Compost

Saute the onion and pepper in olive oil. Then add the minced garlic.

Mike’s Big Breakfast Skillet Potatoes


Mike's Big Breakfast Skillet Potatoes | Culinary Compost RecipesThis is a Sunday favorite in our house – if you have a large skillet, this recipe will feed at least six people with plenty of leftovers. There is no substitute for a well-seasoned cast-iron skillet. The flavor of this recipe really shines when prepared in cast-iron.

Ingredients:

6 large Idaho cooking potatoes, washed and scrubbed with skins left on
2 ribs celery with greens, washed and fine sliced
1 large onion, peeled and rough chopped
Garlic powder to taste
1/4 tsp. ground dry thyme
1 tbs. dry parsley
1 tbs. dry chives
1 tbs. ground smoked Spanish paprika
Salt and fresh-ground black pepper to taste
3 tbs. butter
2 tbs XV olive oil

Directions:

Prepare the potatoes and slice in planks, leaving the skins on, then quarter into matchsticks. Ensure they are sliced evenly. Preheat a large 12″ cast-iron skillet over medium low with a little cooking spray. Add 3 tbs. butter and the potatoes. Chop the onion and celery and add to the skillet. Level and let sit a bit to brown.

Prepare the spices and add to taste. Stir every ten minutes or so, until evenly crispy brown. My wife likes them somewhat burnt on the edges. I add the olive oil after the potatoes start to brown so it doesn’t scorch.

When possible use fresh parsley and garden chives. If going this route, add a bit later during cooking so they don’t burn.

Remove from heat and serve with bacon and eggs. Serve with ketchup and hot sauce on the side, or all by itself.

Serves: 4-6
Cooking Time: 1.25 hours

Mike's Big Breakfast Skillet Potatoes | Culinary Compost Recipes

Country Skillet Baked Hash Browns


These baked hash browns are really easy to prepare. You can use frozen store-bought hash browns, but I think the fresh just taste better. Ensure that the edges get crispy – that’s the best part!

Ingredients:

3 large potatoes, washed, scrubbed and shredded (leave the skins on!)
1 small white onion, minced
1 cup milk
1/2 cup beef broth
2 cups shredded Colby cheese
1/4 tsp. fresh-ground black pepper
Pinch of salt, to taste
2 tbs. butter, divided

Directions:

Preheat your oven to 425° F. In a large mixing bowl, combine the shredded cheese, minced onion, potato. Stir well to incorporate.

In a separate mixing bowl, add the milk, beef stock, salt and pepper. Melt 1 tbs. butter and add to the liquid ingredients. Stir well and add this mixture to the dry ingredients. Mix well to incorporate.

Heat a large, heavy 12″ cast-iron pan sprayed with no-stick cooking spray on the stove top over medium-high and add 1 tbs. butter. Render the butter until just lightly browned. Immediately spoon in the potato mixture and brown for about seven minutes until the cheese is just melted. Stir once during this time. Level it smooth with a spatula and place the skillet in the oven.

Cook uncovered for about 45-60 minutes until the top turns golden brown and the edges form a nice crust. Remove from the oven and let stand for five minutes before serving.
If your pan is well-seasoned, the potatoes will NOT stick.

Pair with bacon and eggs. Fantastic.

Serves 4-6

Skillet Quiche Egg and Cheese Bake


Cast-Iron Skillet Spinach Quiche | Culinary Compost Recipes

This is a smaller quiche recipe that will fill an 8″ skillet. It will serve four. I love the spinach in this recipe – I tried other veggies but have always come back to it.
Best served in cast iron as it ensures very even cooking.

 

Ingredients:

Seasoned croutons
Chopped ham
Chopped spinach
1 cup sharp cheddar cheese
1 tsp. dry parsley
1 tsp. dry chives

5 eggs – beaten
1/4 cup milk
Salt and pepper to taste

 

Directions:

Spray the cast iron skillet so that it doesn’t stick. Preheat your oven to 325°F.

Layer the first six ingredients in the order shown. Place enough croutons to evenly cover the bottom of the skillet. Load up the ham and spinach to your liking.

In a separate bowl, beat the eggs and milk and add the salt and pepper to taste. Pour over the base ingredients in the skillet. If the ingredients mound slightly over the top of the skillet, that’s ok; the spinach will settle a lot when baked.

Bake in the oven uncovered for 50-60 minutes or until the crust is golden brown. Remove and let stand for two minutes. Quarter and serve hot.

Note: Cast-iron cooks very efficiently. Do not let it overcook.

Serves 2-4.

 

Cast-Iron Skillet Spinach Quiche | Culinary Compost Recipes

 

Large Quiche Egg and Cheese Bake


Great for breakfast or as a side dish for a large get-together. This recipe will fill a 9×13″ baking dish.

Ingredients:

2 cups chopped spinach, green pepper or broccoli tops, cut in to small pieces
3 cups seasoned croutons
2 cups coarse-grated sharp cheddar cheese
1 cup cooked ham, cut into 1/4″ cubes
8 large eggs, beaten
2-1/2 cups milk
1 large tomato, cored and cut into wedges

Directions:

Preheat your oven to 350°F. Spray a 9 x 13″ baking dish with non-stick cooking spray. Combine the croutons, cheese and ham in the dish and mix well. Spread out evenly. Add the broccoli, spinach or green pepper.

In a separate bowl, beat the eggs and milk. Pour mixture evenly over the crouton mix. Push the tomato wedges into the mixture ensuring they are evenly spaced.

Bake uncovered 30-40 minutes until crust is golden brown. Contents should be firm and not runny when pierced with a knife. Remove from oven, let stand five minutes, cut and serve hot.

Makes 12 pieces.