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Spicy Dirty Martini | 'Taste The Chutzpah' Bubbies Kosher Dills | Bubbies.com
In honor of National Martini Day, Bubbies presents her Spicy Dirty Martini using her new line of spicy pickles and sauerkraut, 'Taste The Chutzpah'! How To Make Bubbie's "Taste The Chutzpah' Spicy Dirty Martini: -3 oz Vodka -1.5 oz pickle brine -1 oz olive juice Shake well. Garnish with olives and pickle slices.
Family-Style Huevos Rancheros | Cook's Pantry
In a sea of enchilada sauces full of additives and preservatives, we found an authentic sauce that tastes homemade, and is made with simple, organic, all-natural ingredients. Your enchiladas deserve a real enchilada sauce. INGREDIENTS 1 1/2 cups Cook's Pantry Mild Red Enchilada Sauce 4 corn tortillas - cut into quarters 1 can pinto beans - drained and rinsed 1 bunch kale - stemmed and chopped 1 onion - thinly sliced 2 cloves garlic - sliced 1 1/4 cups jack cheese - shredded 4 eggs Olive oil or avocado oil Garnish 1 avocado - peeled and sliced into thin wedges or chopped ½ cup cilantro - torn DIRECTIONS Preheat oven to 400 degrees. In a 10-12 inch ovenproof skillet over medium heat add oil, when hot add tortilla quarters and fry until just crispy not too much as they cook more in the oven. Set aside to cool. In same skillet add onion, garlic pinch of salt, pepper and saute for about 5 minutes, add kale and cook until just wilted. Put in bowl and set aside. Now to make the Rancheros - You will layer the ingredients. In same skillet add ½ the tortillas, followed by some beans and kale, then another layer of each, with some cheese sprinkled around and drizzle the remaining sauce in and around. Break one egg in each quarter of pan, sprinkle with any remaining cheese and place in oven for 7-10 minutes just until eggs are set and cheese is melted. Garnish with avocado and cilantro and serve. Copyright 2018 Katalina Holding Co. Produced by Alan Campbell Productions Music by Julian McClanahan
Bacon and Sauerkraut Frittata | Bubbies Fine Foods
Economical, packed with protein, quick to prepare, and versatile, eggs are practically the perfect food. All those star qualities are deliciously represented in this Bacon Frittata. Think of this recipe as a template; you won’t go wrong using whatever cheese, vegetables or leftover meat you have in your fridge. Topped with Spicy Sauerkraut – which amazingly has zero calories – for its kick and healthful qualities, the frittata is an easy anytime meal. Serves 4 -5 people Total Preparation Time 30 min Ingredients: 1 cup bacon (3-4 pieces) 1 small purple onion ½ cup Bubbies Naturally Fermented Spicy Sauerkraut 1 garlic clove, minced 1 tablespoon fresh chives 1 tablespoon fresh thyme ½ cup crumbled feta cheese 1 cup mushrooms, sliced 8 eggs Directions: Preheat oven to 400. Cook bacon in a skillet on medium high heat for 5-7 minutes until done. Place on paper towel and set aside. In the same skillet, cook garlic, mushrooms and herbs over medium-high heat for 5 minutes. In a large mixing bowl, crack eggs and whisk well with water or milk. Add bacon, cheese, onion and mushroom mixture to the eggs and combine well. Pour mixture into oven-safe pie pan or casserole dish. Bake for 15-20 minutes or until center has set. Serve topped with fresh sauerkraut.