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Hello and welcome to our store. Here's
where you'll find the
best tasting sauces and tapenade that you've ever tried.
 Serious
Sesame Sauce
The Chinese invented noodles a couple thousand years before anybody in
da neighborhood could even say tagliatelle. (We still can't.) Then they
came up with a sauce made out of sesame seeds to put on the noodles— which
beat just about every other kinda sauce in the world. That is until now.
It's too bad the world had to wait a couple thousand more years until
Richard Kimmel (he's one of da guys) created our Serious Sesame
Sauce—the best you'll find between Nanking and Nantucket. It's rich, spicy,
tangy, smooth, nutty, and all kinds of other wonderful things. Plus,
there's a whole bunch of things you can do with it.
So order a jar and use it one of the ways we tell ya on our recipes page. Or wait
till you get it from us and read the little tag that's hanging by the lid.
You'll be glad Richard came up with this stuff in your time.
Our Sesame Sauce comes in a 16 oz. Jar— enough sauce for 2 lbs. of
pasta, enough sauce to feed 8 people one of the best tasting pasta meals
they've ever had.
That's because it's full of the best man made and fresh ingredients we
could find: sesame paste, soy sauce, canola oil, sesame oil, fresh garlic,
red wine vinegar, chilies arbol, and kosher salt.
Cost:
$8.00
Size: 16 oz.
Are ya convinced? Good! CLICK HERE
right now to place your order
 Awesome Arrabiata
You might be wondering why we we think our Arrabiata Sauce is so great.
Hey, we don't call it awesome for nothing!
Well, it's simple. It has less water. If you had a jar in your hand
right now you'd see how thick it is. Of course we could make it thick by
adding starches and modifiers, but we don't. 'Cause then you'd be gettin' a
thick sauce without much flavor.
Besides that, we'd have to spell out all those polysyllabic words.
Instead, we reduce our sauce slowly to get rid of the water. Doing it like
that concentrates the flavors of the terrific ingredients that we use and
makes the sauce rich and sweet.
Take a look at the ingredients label on other tomato based pasta sauces
(arrabiata, puttanesca, marinara, etc.). More than likely you'll see either
sugar (or some form of sugar) or carrots as an ingredient. Why do ya
suppose they put that stuff in their sauces? Because those things add
sweetness, and the sweetness takes the tannic edge off of the acid in the
tomatoes. That way they don't have to get rid of the water, which means
they make more money 'cause water is cheap.
Speaking of ingredients, the truth is that our Awesome Arrabiata is
really a variation of the traditional Italian version. In addition to the
typical ingredients we are using kalamata olives, anchovies, and porcini
mushrooms. They add a rich, savory, earthy dimension that makes it unlike
any sauce you've ever tried.
Our Awesome Arrabiata comes in a big 26 oz. Jar— just the right amount
of sauce for a pound to a pound and a half of penne noodles.
Here's all the stuff we put in our arrabiata: chopped tomatoes, fresh yellow
onions, kalamata olives, tomato paste, extra virgin olive oil, anchovy
fillets, fresh garlic, fresh Italian parsley, porcini mushrooms, dried
oregano, kosher salt, dried chilies arbol, and black pepper.
So buy a jar already! And serve it the way we tell ya on our
recipes page to some of your friends. For a
little while let 'em think you made it (but hey, ya gotta come clean
sometime). They'll think you're a genius.
Cost:
$8.00
Size: 26 oz.
Have we sold ya? Good! CLICK HERE
right now to place your order.
 Perfect Puttanesca
Our manufacturing guys keep telling us that the steam rising up from the
cooking pot is really nickels and dimes evaporating into the air. Tough!
Just like we said about our Arrabiata, if ya leave all that water in the
sauce, it tastes thin and weak. We'd rather spend the nickels and dimes and
make a sauce that will knock you over with rich, savory flavors.
We cook our Puttanesca with exactly the same ingredients and exactly the
same way as our Italian grandmothers would have done it in Rome— long and
slow so the flavors of the ingredients combine and the veggies give up
their sugar to make a sweet, rich, savory sauce that's accented with the
gentle tang of whole capers.
Of course we're not Italian— we're just a coupla guys from da
neighborhood— but if we were, our grand-mothers would be jealous.
Like our Awesome Arrabiata, we pack Perfect Puttanesca in a 26 oz. jar.
Here's what's in it: Chopped plum tomatoes, sweet onions, anchovies,
capers, extra virgin olive oil, fresh garlic, tomato paste, fresh parsley,
dried oregano, hot chili pepper flakes, coarse kosher salt, and ground
black pepper.
So buy a jar and serve it the way we tell ya on the
recipe page. If ya do, you'll have what we
call an "ahaa" experience— "ahaa, so that's what those guys
mean!". Your friends or family will enjoy one of the best pasta dishes
they've ever tasted.
Cost:
$8.00
Size: 26 oz.
Do we have ya? Good! CLICK HERE
right now to buy some.
 Terrific Tapenade- Umami, Umami,
(oou-mom-eee)
Food techies have agreed that besides the four tastes we've always known
about— sweet, sour, salty, and bitter— there is a fifth. It's called
"umami". It's the savory, rich taste that we experience with
meats and with aged and fermented foods like cheese and wine.
Recently NBC's Today Show had a feature on about it. There's even a
restaurant in New York that's calling itself Umami. When food has it we say umm, delicious, savory,
satisfying....!
Well welcome to umami heaven. It's why our tapenade is terrific. Lots of
umami.
Take a look at what's in it: kalamata olives, anchovies, garlic, extra
virgin olive oil, fresh lemon juice, fresh Italian flat leaf parsley,
chilies, coarse kosher salt, and freshly ground black pepper. We blend all
these wonderful things together to create a tapenade that has the texture
and mouth feel of caviar.
So buy a jar and make yourself a slice of heaven by brushing some olive
oil on slices of Italian or French bread. Then toast the bread under the
broiler, spread on some tapenade and take a bite. You'll thank the techies
for giving you a word for what you just experienced.
The other great thing about this stuff is how versatile it is. Take a
trip over to our recipes
page and see some of the other ways to use it.
Here's the ingredients: kalamata olives, anchovies, fresh lemon juice,
extra virgin olive oil, fresh garlic, fresh Italian parsley, dried oregano,
kosher salt, dried chilies arbol, and black pepper.
Our Terrific Tapenade comes in a 16 oz. jar. You'll find the only
problem with that is you'll want the jar to be bigger.
Cost:
$8.00
Size: 16 oz.
Did we close the deal? Good! CLICK HERE right now to get some.
Buoy Base
Bouillabaisse is that wonderful shellfish and fish stew from the South of
France. Cioppino, on the other hand, is an Italian immigrant version from
San Francisco.
If you were going to do it right, you’d spend 30 to 40 minutes gently
cooking fish bones, shellfish shells, veggies, herbs, wine, and spices in
water. That’s the “base” part. Then you’d strain it, throw away the bones &
stuff, bring the stock to a boil, and add fresh fish & shellfish. That would
be the “other” part.
Here’s a thought: Why don’t you let us do all that for you?
Yep, we’ve spent the time to make a rich, concentrated “base” part. Now
all you have to do is buy the fish, shrimp, clams, mussels, etc. for the
“other” part.
Okay, now pay attention!
Order a jar of our Buoy Base, and when it arrives, do this:
1) Buy
a variety of your favorite fish & shellfish (shrimp, mussels, clams, squid,
swordfish, etc.), and a loaf of French or Italian bread.
2) Pour
our Buoy Base into a large pan, add a jar of water, & bring it to a boil.
3) Now
add your fish & shellfish and simmer it all for 10 to 15 minutes.
4)
Finally, divide the stew into bowls, and serve with slices of that crusty
bread for dunking.
You won’t believe what your taste buds will tell you: “More, give us
more!”
Cost:
$8.00
Size: 26 oz.
Okay, are ya convinced about this stuff? Good!
CLICK HERE right now to get some.
Marvelous Marinara
Alright, let’s
be clear about something. We’re
calling this stuff a “mother”
sauce, not “a
mother of a sauce”.
Although it’s
that too.
No, it’s
a “mother
sauce”
in the classic French tradition of classifying sauces.
First of all, our
Marinara is terrific all by itself as a basic tomato sauce on any kinda
pasta you like to use.
Second of all, it’s
wonderful as the base sauce that you start with. Now you can add almost
anything and turn it into a sauce that will make your friends & family
shudder with delight.
Add shellfish like
shrimp, clams, crab, mussels, lobster, and/or scallops. Badda Bing! You’ve
got an unbelievable seafood pasta dish.
Or lightly sauté
sliced calamari (squid) in a little olive oil, add a jar of this Marinara
and you’ve
created a great Pasta with Calamari.
For you sausage
lovers, try this: Buy some Italian sausage with fennel & sauté it in olive
oil. When the sausage is nicely browned, remove it from the pan and pour off
the oil. Next dump a jar of our marinara into the pan & stir & scrape up all
of that wonderful caramelized stuff on the bottom of the pan. Now put the
sausage back, bring it to a simmer, toss with your favorite pasta & garnish
with chopped parsley.
Bingo! A sensational Sausage Pasta!
Cost:
$8.00
Size: 26 oz.
Okay, what do ya think?
Have we convinced ya? Good!
CLICK HERE right now to get some.
Crème de la Crimini
When Joe told some
of the guys that he was going to make a pasta sauce with sliced crimini
mushrooms, they said, “What?
Are you nuts? It’ll
be way too expensive to make.”
He figured,
“Yeah.
But it’ll
be good.”
Well, he figured
right.
By the way, do you
know why Criminis are pricey? ‘Cause
they’re
tasty, that’s
why. And, tasty is our goal.
So Joe figured if
you make a sauce with them, it would also be really tasty.
Guess what? He’s
right again.
This stuff is, as
they say in the valley, to die for. It’s
rich, earthy, slightly spicy, and, in short, so good that it’ll
make your friends & family think you’re
the genius that you really are for serving it.
Okay, now pay
attention! Take a jar home and serve it like this:
1) Buy a pound of
pasta (we like to use fettuccine), a bunch of flat leaf
parsley, a bottle of red wine (a Cotes du Rhone or a Chianti), and a loaf
of French or Italian bread.
2) Cook the noodles,
heat the sauce, and chop up the parsley.
3) Toss the pasta &
sauce together and sprinkle the parsley on top.
4) Eat, drink, enjoy!
Do it like this
and you’ll
wonder why didn’t
somebody think of this before?
Well, now somebody did.
Cost:
$8.00
Size: 26 oz.
Well, now that we've convinced ya, we have only one thing to say, "Good!"
Now just CLICK HERE to get some.
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