Viva Fiesta - July 2010 by Hadfield Communications

July 2010

• Low Country Shrimp Boil • Mock Garlic Mashed Potatoes • Grilled Raspberry Chicken • Cheesecake Cones

Cover Recipe — No Guilt Watermelon Cake Recipe courtesy of the National Watermelon Promotion Board In celebration of National Watermelon Month (Page 5)

Red, White and Sparkling! Imports Concha y Toro Cabernet/Merlot Ecco Domani Pinot Grigio Gato Negro Cabernet/Merlot Marqués de Cáceres Red Oyster Bay Sauvignon Blanc Pölka dot Riesling Real Sangria Red Guitar Red Riunite Lambrusco Santa Carolina Vistaña Cabernet/Merlot Yellow Tail Shiraz, Sparkling

Domestics Arbor Mist Sangria Barefoot Bubbly, Merlot Beringer White Zinfandel Sparkling Bonterra Chardonnay BV Coastal Merlot Chandon Brut Chateau Ste. Michelle Chardonnay CK Mondavi Pinot Grigio The Crusher Pinot Noir Edna Valley Cabernet Sauvignon Fetzer Chardonnay Fólie à Deux Ménage à Trois White Franzia Crisp White Frei Brothers Merlot Glen Ellen Chardonnay Gnarly Head Pinot Grigio Hess Cabernet Sauvignon Inglenook Chardonnay Meridian Chardonnay Mirassou Pinot Noir Smoking Loon Chardonnay St. Francis Red Ste. Genevieve Chardonnay Sutter Home White Zinfandel Turning Leaf Chardonnay Woodbridge Chardonnay

California California California California California California Washington California California California California California California California California California California California California California California California Texas California California California

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Chile Italy Chile Spain New Zealand Germany Spain Spain Italy Chile Australia

Fun Foods for Summer Keep It Simple California Fruit Kabobs INGR E DI E NTS

8 cubes of watermelon 8 cubes of honeydew melon 8 cubes of cantaloupe 6 large strawberries 2 Tbsp. orange blossom honey

4 lemongrass sticks to use as skewers 32 oz. Voskos Plain Non Fat Greek Yogurt 4 mint leaves for garnish

3 Tbsp. fresh mint, chopped DIR E CTIONS

Mix the fruit together and cover with honey and chopped mint. Marinate 20 minutes in the refrigerator. Assemble kabobs by alternating fruits on the lemongrass sticks. Grill over medium heat for 2 minutes on each side. Serve with yogurt and mint leaf garnish in individual bowls for dipping. Makes 4 skewers.

Kicked Up Turkey Meatball Sandwich INGR E DI E NTS

2 cups prepared turkey meatballs

2 Tbsp. olive oil

1 jar Mezzetta Tomato Basil Napa Valley Bistro Pasta Sauce

4 soft sandwich rolls

1 medium red onion, sliced

4 oz. provolone cheese, sliced

DIR E CTIONS

1 cup peperoncinis

Preheat oven to 400°F. Prepare turkey meatballs according to package directions. Add pasta sauce and simmer on low. While meatballs are cooking, cook onion in a skillet on medium high heat with olive oil until edges are caramelized. Open sandwich rolls and place on a baking sheet. Place onions on one side of the sandwich rolls. Place peperoncinis on the other side and top with provolone cheese. Heat in oven for five minutes or until cheese melts. Remove pan from oven and add turkey meatballs to sandwiches. Serve with remaining sauce. Serves 4. Mezzetta Napa Valley Bistro Pasta Sauces and Olives are all-natural, and blended with select Napa Valley wines and 100% pure extra-virgin olive oil. Pasta Sauce: Homemade Style Marinara and more. (25 oz.) $3.69 Olives: Applewood Smoked and more. (7.5 oz.) $3.99

Voskos Delicious eaten alone or mixed with fruits or granola, Voskos Greek Yogurt makes a perfect energy snack, meal, breakfast or dessert. All their yogurts contain healthful probiotic live and active cultures and only the best quality, hormone free milk is used to make them. Voskos Greek Yogurt is an excellent source of protein, containing 24g of protein and is high in potassium, which some find helpful in elevating mood. Plus these yogurts are both diet friendly and child friendly! Original, Low Fat and Non Fat. (8 oz.) 99¢

Terra Chips Exotic root vegetable chips are a welcome change as a flavorful snack, a beautiful accompaniment with any meal, or a colorful addition to a fanciful plate of hors d’oeuvres. Natural and healthy, you’ll love snacking on these gourmet treats. Original (7.5 oz.) and Sea Salt. (6 oz.) $4.49

Woeber’s South-of-the-border ZING! Real jalapeño peppers are stone-ground with special spices to perk up your taste buds. It works about anywhere, especially on hot dogs, burgers and other sandwiches. Horseradish Sauce, Jalapeño Mustard, Sweet & Spicy and Hot & Spicy. (16 oz.) $2.39

Green Mountain Gringo The full flavor of Green Mountain Gringo Salsa comes through with a kick of fresh chile. Originally created in 1989, fresh ingredients were hand-chopped, cooked with care and ladled into jars. Today the tradition continues with salsa as close to homemade as can be found. Hot, Medium and Fire Roasted Chile. (16 oz.) $4.19

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All You Need for the 4th! What Would it be Without BBQ? Texas Style BBQ Beef Ribs INGR E DI E NTS

2 racks of beef back ribs (7 ribs per rack) 2 Tbsp. black pepper 1 Tbsp. ground oregano

1 Tbsp. paprika 2 tsp. celery salt /2 tsp. ground cayenne pepper

DIR E CTIONS

Fiesta’s Meat Department Did someone say Fajitas? Fiesta’s Marinated Beef and Chicken Fajita Family Packs are the perfect choice for your summer outdoor entertaining. Easy to grill and ready in minutes, you’ll have your guests asking for seconds.

Combine all spices. Rub over ribs to coat well. Preheat oven to 300°F. Place ribs on a rack in a roasting pan. Add 1/2 inch of water to bottom of pan. Cover pan with foil and tightly seal edges. Bake in oven for 2 hours. Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce. Cut between ribs to serve. Serves 6 – 8.

If ribs are more your style, pick up a Family Pack of Medium Pork Spareribs or Marinated Beef Short Ribs. Cook ‘em low and slow while you’re chilling in the back yard with a cool beverage.

Low Country Shrimp Boil INGR E DI E NTS

Don’t forget the kids! A backyard barbecue wouldn’t be complete without hot dogs and burgers. Set up all the trimmings buffet style and let each guest go at it.

Cajun Seasoning, 2 tsp. per quart of water

6 (4-inch) smoked link sausages

2 lemons

6 ears of corn

12 red new potatoes

3 lbs. fresh shrimp, unpeeled

DIR E CTIONS

Fiesta’s Seafood Department Are you more of a shrimp peron? If so, tasty Texas Gulf Shrimp are perfect for grilling or tossing into pastas or fresh salads. Or, if you're craving catfish, you can grill, bake, fry or broil Fiesa’s delicious Farm-Raised Catfish. Keep it simple or dress it up; either way, friends and family will find it fantastic!

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Fill a large pot with enough water to cover all of the ingredients. Add the Cajun seasoning and juice of two lemons and bring to a boil. Adjust the seasoning to suit your taste. When the water comes to a boil, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add the corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and spread entire pot over newspapers on a table. Serves 6.

Simply Surprising Don’t Let Your Eyes Deceive You! Cover Recipe — No Guilt Watermelon Cake INGR E DI E NTS

1 symmetrical seedless watermelon (about 7 – 9 inches in diameter)

8 oz. nonfat light lemon yogurt

8 oz. fat-free frozen whipped topping, thawed

Fresh strawberries and blueberries

DIR E CTIONS

Sliced almonds

Cut a 3-inch thick cross-section from the watermelon. Cut 4 slits through rind of cross-section without cutting flesh. Cut between white rind portion and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel. Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit and almonds. Refrigerate until ready to cut in wedges and serve. Serves 10.

Mock Garlic Mashed Potatoes INGR E DI E NTS

/2 tsp. minced garlic

1 med. head cauliflower

1 Tbsp. cream cheese, softened

/4 cup grated Parmesan

/8 tsp. chicken base or bullion (may substitute 1/2 tsp. salt)

Fiesta’s Deli Department When you need something to get your guests started while you’re grilling, Fiesta’s Festive Party Trays will do the trick. Freshly prepared to order, these fruit and vegetable trays will provide guilt free snacking. Light and fresh, they’re a healthy way to get the party started.

/8 tsp. freshly ground black pepper /2 tsp. chopped fresh or dry chives, for garnish

3 Tbsp. unsalted butter

DIR E CTIONS

Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, chicken base, garlic and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter. Serves 4.

Fiesta’s Produce Department Aside from all the trimmings you’ll need for your fajitas like fresh bell peppers and onions, Fiesta’s Produce Department has all the juicy summertime fruits you want. And since July is National Watermelon Month, you can’t have a backyard summer party without one! Seeded or seedless, quarters or whole, you can choose from our sweet and succulent watermelon varieties including Sangrias, Bambinos and Yellows. Fiesta’s Bakery When the sweet tooth sets in, pick up all kinds of delightful treats from Fiesta’s Bakery. From festive freshly baked cakes to playful cupcakes, it’s easy to impress all your friends and keep them happy. Personalized cakes made especially for your party or selected right from the shelf, the sweets can keep on coming.

What’s better than freshly baked hamburger and hotdog buns? Fiesta’s Media Noches buns are going to melt in your mouth. Rich and buttery, these delicious buns will make your hotdogs and hamburgers finger licking good!

Some products not available at all stores.

What’s New and Now?

ITEEW M

Sunsweet Naturals Looking for health benefits to help revitalize your body? Herbal Blends incorporate herbs and organic fruit juices into pure water, using no high fructose corn syrup, added sugar or artificial colors. Try all four delicious varieties: Energizing, Repleneshing, Focusing and Calming. (16 oz.) $2.29

N IT EW EM

Boulder Canyon Natural Foods Canyon Cut Chips are all natural, gluten free potato chips that are ridged and seasoned to perfection. Great for dunking in your favorite dip, or flavorful all on their own! Sour Cream & Chive, Honey BBQ and more. (5 oz.) $1.79

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Michael Season’s These all natural, reduced fat, wheat free and gluten free potato chips have not only less fat but more flavor. This is the snack serious chip lovers have been waiting for! Reduced Fat: Thin & Crispy, Lightly Salted and Ripple Lightly Salted. (8 oz.) $2.99

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Nut Land If you haven’t tried all of the natural flavors yet, what are you waiting for? These creative and delicious Nut Crunch combinations are highly addictive. Once you taste them you won’t be able to get enough! Cashew, Almond, Pecan, Trail Mix and Berries & Cherries. (5 oz.) $3.19 – $3.69

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Sweetwater Spice Company Bathe your barbeque in Sweetwater Spice Brine Concentrate to experience the unique flavors of Texas and the southwest. You'll enjoy tender, juicy barbeque every time! BBQ Bath: Apple Chipotle and Smoked Habanero. Fajita Bath: Lime Jalapeño. (16 oz.) $7.79

Tasty Since 1917, National Fruit Flavor Co. has been making New Orleans Style Flavored Syrup. It can be used to create freezes, snowballs, ice cream sodas and more. Available in many traditional fruit flavors as well as Pina Colada, Bubble Gum and more. (33.82 oz) $3.79

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Mix It Up Grilled Raspberry Chicken INGR E DI E NTS

/4 cup finely chopped fresh mint leaves

6 boneless, skinless chicken breasts

/2 cup frozen raspberries, thawed

Fresh raspberries and mint sprigs, for garnish

1 cup Braswell’s Raspberry Vinaigrette DIR E CTIONS

Rinse chicken breasts and pat dry. Place in large zip-top bag with raspberries, vinaigrette and chopped mint. Release air and seal bag. Massage bag to mash raspberries. Marinate in refrigerator for 1 – 4 hours. Preheat grill to medium-high and oil the grates. Grill chicken breasts for 4 – 6 minutes per side. Serve garnished with fresh raspberries and mint sprigs. Serves 6. Braswell’s If you’re from the south and enjoy top-quality condiments, chances are you know this name. Uniquely packed in reusable serving carafes, Braswell’s shows excellent taste — minimum waste! Vinaigrettes: Raspberry and Balsamic Herb; Dressings: Peach Vanilla and Caesar. (9 oz.) $2.79

Crispy Baked French Toast

ITEEW M

INGR E DI E NTS

3 large eggs

8 slices dry white bread

1 /4 cups milk

/4 tsp. sugar

/2 tsp. grated fresh orange peel

Butter and maple syrup

/4 cup butter /4 cup vegetable oil

1 cup Kikkoman Panko Bread Crumbs DIR E CTIONS

Beat first four ingredients together in shallow bowl until well blended. Place bread crumbs in a shallow dish. Dip bread into egg mixture, coating both sides then coat with bread crumbs. Place on large wire rack. Preheat oven to 400°F. Put butter and oil onto a cookie sheet and heat for 1 – 2 minutes until butter melts. Remove pan and add bread slices, turning to moisten both sides. Bake 15 minutes. Turn and bake 10 minutes more, or until golden brown. Serve with butter and maple syrup. Serves 4. Kikkoman Made fresh from specially baked, crustless bread, Panko Bread Crumbs are large, crispy and light, to coat without “packing”, keeping foods crispier longer. Great for baking or frying! (8 oz.) $1.79

Have Some Healthy Fun Summer Yummies

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Cheesecake Cones INGR E DI E NTS

1 (3 oz.) package low fat cream cheese, softened /2 cup small curd cottage cheese, drained

1 Tbsp. honey

/4 tsp. grated lemon rind

6 Let’s Do®… Gluten Free Ice Cream Cones 1 can (21 oz.) blueberry pie filling

DIR E CTIONS

In a medium bowl, beat together first four ingredients. In each cone, alternate 1 tablespoon each cheese mixture then blueberry filling, then another cheese layer, then blueberry filling again for the top. Makes 6.

ITEEW M

Let’s Do®… Why scoop quality ice cream into an ordinary cone? These gluten free cones are crisp, festive, wholesome and delicious. Perfect for holding your favorite frozen dessert! (12 ct.) $3.49

Iced Coffee INGR E DI E NTS

4 cups Café Sarks Coffee, freshly brewed /2 tsp. vanilla extract

/4 cup white sugar

/4 cup boiling water

3 cups crushed ice /2 cup cream

eVamor Drinking eVamor with an alkaline pH of 9, helps neutralize dangerous acid. Its antioxidants and essential trace minerals protect the body from free radicals, help manage carbohydrates and much more. (20 oz.) 99¢

Evergreen Aloe is widely known to have many beneficial properties as part of a healthy diet. Evergreen Aloe Drink is helpful in boosting human immunity, reducing blood fat and sugar, regulating blood pressure and nourishing the liver and stomach. (16.9 oz.) 99¢ (50.7 oz.) $2.19

ITEEW M Bakery On Main Fiber Power Granola is a gluten free and dairy free, satisfying snack. Lightly sweetened with honey and rice syrup for a subtly spiced grown-up flavor, this granola tastes good and is good for you. Try Cinnamon Raisin and Triple Berry. (12 oz.) $4.79 CLIF Good food provides health, joy and energy and is a delight to the senses. That’s why CLIF uses organic ingredients in all their products. Food that’s grown organically is better for the planet, the body and the soul. Original CLIF, Mojo and Builder’s Bars. $1.29 – $1.79

DIR E CTIONS

Refrigerate coffee until cool, about 30 minutes. Chill four glasses. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate until cool, about 30 minutes. Divide the ice and chilled coffee evenly between the four glasses. Stir in cream and sugar mixture to taste. Café Sarks Savor the taste of 100% Arabica coffee beans harvested in the world's finest growing regions. Carefully roasted to bring forth a balance of body and flavor, Café Sarks has a full line of ground coffees you'll want to try. 100% Colombian, French Roast, Hazelnut Creme and more. (12 oz.) $5.69

Mrs. Meyer’s Mrs. Meyer’s Clean Day Liquid Hand Soap contains aloe vera gel, olive oil and a unique blend of natural essential oils to create a hard working, non-drying, yet softening cleanser for busy hands. Hands have never had it so good. Lavender, NEW Honeysuckle, Apple and more. (12.5 oz.) $3.79

Tahiti Trader Organic Pomegranate MAX contains powerful polyphenols that help protect your body and health. It also helps to support your natural ability to fight infections, diseases, colds and the flu. (32 oz.) $24.99

Some products not available at all stores.

Your International Store www.fiestamart.com

Fiesta Culinary School Explore the Art of Cooking

Join renowned cooking instructors as they teach you how to prepare exquisite specialties. They’ll also share their secrets for quick and easy preparation and flawless presentation. From down home cookin’ to upscale gourmet, you’ll find a culinary adventure for every lifestyle. •

Mexican • Pacific Rim

July 8 — A Fiesta Culinary favorite, Executive Chef of the Lake Austin Spa and Resort, Terry Conlan returns to create “Sunshine on the Plate with Summer Stone Fruit”. This delicious summer menu includes Chilled Plum Soup, Hot and Crunchy Avocado with a Citrus Drizzle, Gorgonzola Crusted Steak with Tomatoes and Haricot Vert Salad with a Blackberry/Balsamic Glaze and Poached Apricots with Amaretto Syrup.

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Italian

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Spanish

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American

July 22 — Making his debut at the Fiesta Culinary School is Executive Chef Jesús Lumbreras-Calvo of Fandango Catering. Experience “A Spanish Summer Dinner” served in style with Gazpacho, Potato and Sausage Salad with Dijon Vinaigrette, an entrée of Fish with Vegetable Medley, Sweet Paprika and Pine Nuts, and for dessert, Valencian Chocolate Mousse. Register now before this class fills up!

Are You On Our “¡VIVA FIESTA!” Mailing List? We want to make ¡VIVA FIESTA! a tool you will use — to shop, plan meals and refer to as a culinary resource. To be sure you don’t miss a single issue, sign up on-line at fiestamart.com or mail your name, address and any comments to: Fiesta Mart Inc., Attn: Carrie Kramer, 5235 Katy Frwy, Houston, TX 77007.

Name: Address: City/State/ZIP: Day Phone: E-Mail: Comments:

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Thai

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French... And More!

August 19 — Chef Natasha Treú of Indulgence by Natasha, a premier Houston catering service, brings Creole inspiration to the class. Start with Fresh Crab Cakes — the perfect heavenly bite. Then savor Tabasco Glazed Cedar Plank Sockeye Salmon, Tabasco Garlic Sautéed Spinach and “Blackened” New Red Potatoes. Finish with Bourbon Chocolate Bread Pudding topped with Fresh Berries and Mint. Sign up today for this Creole-flavored class!

August 26 — Back by popular demand, cookbook Author Dorothy Huang demonstrates “Chinese Cooking Made Simple.” Learn how easy it is to prepare delicious dishes including Shrimp Toasts, Egg Drop Soup, Mu Hsu Pork and StirFried Beef with Broccoli. Reserve your place in this class today. For Culinary School Reservations, call

(713) 866-8299

or go on-line to fiestamart.com First come – first serve. 30 Students Per Class! Time: 6:30 – 8:30 p.m. • Location: Fiesta Mart @ FM 1960 @ Hwy 249 • Fee: $35 per person – pre-paid

Indian

Our pledge to you: We will not sell or lease your name to any other businesses.

Look for special pricing during the month of July at select Fiesta Mart Stores.

Houston FM 1960 @ Hwy 249 • Hwy 6 @ Bellaire • Shepherd @ 24th • San Jacinto @ Wheeler • Dunlavy @ Alabama • Kirby @ The Reliant Stadium • katy 333 S. Mason austin I-35N @ 381/2 • I-35S @ Stassney Road • richardson 8060 Spring Valley @ Coit • plano 1200 E. Parker • arlington 1300 E. Pioneer Pky.

Your International Store www.fiestamart.com

We reserve the right to limit. Varieties may also be limited. Some products not available at all stores. We reserve the right to correct printing errors.