Monthly Archives: February 2014

Tillamook Brand Dairy Products


Our first featured Brand Pick is Tillamook….An Award-Winning, Farmer-Owned Dairy CO-OP from Tillamook, Oregon with over 100 years of cheese making expertise, all of their products start on the farm. Made up of nearly 100 farmer families, their commitment is to provide the highest quality dairy products to your table. Thank You to all of those farmers for their hard work, blood, sweat and tears because that is what gives their products additional value. Make sure you go and check out their complete story here! I simply love the History behind the Name. Not only do they make award winning cheeses, they offer a complete line of dairy products which include Butter, Sour Cream, Yogurt and Ice Cream! Tillamook has just recently introduced their New Line of Farm Style Greek Yogurt! They were offering up some tasty samples at the Winter Fancy Food Show held last Month in San Francisco! I would say there were well over 150 cheese booths alone, but you wouldn’t know it as I found myself always sneaking back to the Tillamook booth for another taste….. As did everyone else, because they always had a line! For 50 Years, Tillamook’s beloved “Tillie” The Brown Cow has captured the hearts of many fans!


We use Tillamook’s Unsalted Butter and Sour Cream in all of our original recipes that we feature on our Blog. These products are also blended together with our Finishing Butters and Gourmet Dip Blends and are served and sampled at various shows and events.



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Filed under Brands We Buy And Why

“Famoose” Wedge Fries and Dipping Sauce

Potato Fries

Our “Famoose” Wedge Fries and Dipping Sauce seasoned with our Rack Ragin’ Cajun Seasoning was a big hit tonight! These fries are baked in the oven instead of deep fried, which gives them that down home country homemade taste without the calories! Serve them with our great dipping sauce which gives it that extra bit of ‘zing!” This dipping sauce also serves as a condiment for burgers, or use in place of tartar sauce. These are definitely a tasty side to Brian’s Best Ribs!


Ingredients (800x533)

Preparing the Fries:

• 4 large russet potatoes cut into 8 wedges per potato
• ¼ C. olive oil for brushing
Zesty Moose Rack Ragin’ Cajun Seasoning (to taste)

Preparation of Dipping Sauce:

• ½ C. mayonnaise
• 2-3 hamburger dill oval pickles, diced
• ¼ tsp. pickle juice
• 3 tsp. Zesty Moose Rack Ragin’ Cajun Seasoning
• ¼ tsp. black pepper


Cut Wedges

Cut potatoes into 8 thick slices, (8 wedges per potato). Place potato wedges onto a baking sheet lined with foil, and lightly sprayed to prevent sticking.

Brushing Fries

Brush each wedge with the olive oil and

IMG_5624 (800x533)

generously season using the Rack Ragin’ Cajun Seasoning.

Ready to Bake

Preheat the oven to 375 degrees and


bake for 30 minutes or until golden brown.

Dipping Sauce Ingredients

In a mixing bowl, add the mayonnaise, the finely chopped pickles, pickle juice, Rack Ragin’ Cajun Seasoning, and black pepper

Dipping Sauce Finished

and mix well. Refrigerate for 30 minutes to develop flavor. This sauce also makes a great condiment for hamburgers or use in place of tartar sauce.

Potato Fries

Yields: 4 Servings

Total Time: 1 Hour
Pep Time: 30 Min.
Cook Time: 30 Min.

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Filed under Condiments And Sauces, On The Side

Storing Cilantro

Storing Cilantro


Putting in Paper

1. Place one cut square piece of paper in the bottom of the Ziploc container.
2. Next, remove the tie that secures the cilantro into a bunch and discard.

Twisting Off
3. Carefully tear or cut off the stems from the cilantro leafs and discard stems.

In the Container
4. Now, place the entire bunch into the container and cover with a lid.

Storing Cilantro
Store it in the upper crisper drawer of the refrigerator. You need to change out the paper every 4 days or so. The paper retains the moisture and keeps the cilantro fresh for up to 3 weeks! You may have to pick out a few bad pieces
each time but most of it will keep. Do not use a paper towel, as I have not had favorable results in doing so. (The paper is the trick)!

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Filed under Kitchen Handbook