Lee
Mathis is the founder of a company, located in
I am
blessed that, I was sent two jars of their, Decadence Gourmet,
This is a
first taste for me in this type of product. Decadence Gourmet, offers this,
The chow chow is a marriage of Southern and Southwest flavors. Which includes ingredients such as tomatillo's, ghost peppers, and so much more. Its heat, meets sweet!
Decadence Gourmets,
This Chow Chow, from Decadence Gourmet has even won awards, so you know its good.
With that
being said, let me share with you, how I used my jars of, Decadence Gourmet,
With a breakfast bowl of chickpeas, and a sunny side up egg, I incorporated some of, Decadence Gourmet, chow chow. It gave the dish a sweet heat flavor. And every bite was delicious. With so little calories per serving, it’s a great condiment for everyone. Before you even open the jar, you can see inside all the tid bits of goodness. The cabbage, onions, hot peppers, seeds, red and green peppers, and bits of tomatillos.
The texture is a nice medium chunk and not to watery at all. The heat level is nice, sweet and lots of heat, that you will think back on for days. It is so good, you will want to leave it out so it can be enjoyed everyday.
No matter how you use it, you will enjoy the texture, and the heat.
To go
with dinner I decided to try the, Decadence Gourmet,
For dinner, I made some cod cakes, and topped them with the, Decadence Gourmet chow chow. Each bite you take you really get the flavor profile of Southern meeting Southwest. The mixture of different hot peppers, really is a party in your mouth. The chow chow, really brought a extraordinary flavor profile to my cod cakes.
6 Tbsp.
extra-virgin olive oil
2 ribs
celery, minced
1 medium
onion, minced
1 clove
garlic, minced
2 russet
potatoes (about 1 lb.) peeled and cut into small cubes
Kosher
salt, to taste
1 lb.
boneless, skinless salted cod filet
Freshly
ground black pepper to taste
1/2 cup
dry bread crumbs
1/4 cup
mayonnaise
2 Tbsp.
fresh dill
2 Tbsp.
fresh minced parsley
1 egg,
beaten
1 Tbsp.
fresh lemon juice
4 Tbsp.
unsalted butter
and
Decadence Gourmet
Three days
ahead, soak the cod in a large dish of cold water, covering it by 2 inches.
Refrigerate for 2-3 days, changing the water three times a day. Drain and cut
into pieces.
Make the
fish cakes as follows: In a 12-inch skillet, heat 2 tablespoons oil over medium
heat. Cook until the celery, onions, and garlic are tender, about 8-10 minutes.
Set aside in a large mixing basin.
In a 4
quart saucepan, combine the potatoes and fish, fill with salted water, and
bring to a boil. Cook for about 15-20 minutes, or until the potatoes are soft
and the cod flakes easily with a fork. Leave to cool for 10 minutes after
draining. With a fork, mash flaked fish and potatoes and add to celery-onion
combination.
Stir in
the bread crumbs, mayonnaise, herbs, egg, and lemon juice to the
cod-potato-onion combination. Form the ingredients into 8 equal parts and shape
into cakes. Transfer to a plate or baking pan, wrap in plastic wrap, and place
in the refrigerator for 30 minutes, or until hard.
In a pan
over medium-high heat, cook the remaining oil and butter. Cook, turning once,
until the fish cakes are golden brown. Serve with chowchow and lemon halves on
the side.
Decadence
Gourmet Chow Chow can be used to cover the whole cake.
Disclaimer:
Momzdailyscoops has personally reviewed the product listed above.
Momzdailyscoops has not received any monetary compensation for her review.
Momzdailyscoops did receive a free product to try out so Momzdailyscoops could
evaluate and use it for her review. Momzdailyscoops thoughts & opinions in
this review are unbiased & honest and your opinions may differ. Camera and
lighting might effect appearance of product/products.
