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Claudia Bindas

Margarita Mayhem

By | Beverages, Consumption, Food for thought, Recipes, Terminology, Travel | No Comments

In celebration of National Margarita Day, here’s your boozy history lesson! In 1937, the Cafe Royal incorporated a cocktail book that had a recipe for a Picador using the same amount of tequila, triple sec and lime juice as a Margarita. There is a very early story of the Margarita being invented in 1938 by Carlos Herrera at his restaurant Rancho La Gloria. He created this concoction for a customer who was allergic to a lot of spirits but not tequila. Whichever story is true, we love a refreshing Marg on a warm… no, let me correct myself, ANY day. The “Original Margarita” recipe given by Cointreau has 1 part white tequila, 1/2 part Cointreau and 1/2 part fresh lime juice. We believe the key ingredient is not only great tequila but the freshly squeezed lime juice!

Here’s a different version of the Margarita to try at home and impress your friends, family or just yourself:

Spicy Grapefruit Margarita- yield 1 drink


1 tsp agave nectar or 2 tsp simple syrup

1 oz freshly squeezed lime juice

2 oz grapefruit juice (you can use half of a grapefruit)

2 oz blanco/silver Tequila (1.5 oz if you like it less strong)

1 thinly sliced jalapeño


2 parts salt

1 part chili powder


lime wedges

grapefruit wedges


Prepare your garnish and glass: On a flat plate, mix together salt and chili powder. Take your grapefruit slices (make sure you cut a small slice in the middle of each), lightly toss them in the sugar. Run your lime along the glass rim then roll it into your salt mixture.

In a cocktail shaker: add lime juice, agave nectar or simple syrup and jalapeños. Use a muddler to crush the jalapeños, pour in the grapefruit juice and tequila, top the shaker with ice and close. Shake your heart out!

Strain the mixture into your prepped glass. Garnish with your sugared grapefruit and enjoy!

Rhubarb-Ginger Jam Recipe

By | Consumption, Food Versatility, Recipes | No Comments

Rhubarb-Ginger Jam


4 cups Diced Rhubarb

2 1⁄2 cups Sugar

6 Tbsp. Crystallized Ginger

2 Tbsp. Grated Lemon Peel


  • Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
  • Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
  • Transfer to jars, cover and chill. Keep refrigerated.


The truth behind Tapas (Tapas or Tapeo)

By | Consumption, Dining, Food for thought, Food Trends, Photography, Recipes, Terminology, Travel | No Comments

Tapas are all the rage in Spain, and are the norm. A ‘tapa” small bite of free food that accompanies any beverage (alcoholic or not) consumed at any bar of the Iberian Peninsula. You heard that right, tapas are free in Spain!

Tapas are one of the most acclaimed memories from any traveler who has spent time sipping a cold “cerveza” or any Spanish “vino”. Tapa literally means “lid” or “to cover” something. Every bar in Spain has its own specialty tapas, ranging from the Gambas al Ajillo (Garlic Shrimp) spicy potatoes (Patatas Bravas) to stewed snails (Caracoles) or the classic serrano ham and manchego cheese.

A couple of theories indicate the origins of the famous tapa dish. The most traditional origin of tapas began with the proliferation of fruit flies around the southern vineyards during spring and sizzling summer season. Fruit flies are those magical bugs that can appear by hundreds and all disappear in a fraction of a second without a trace. They also have a “sophisticated “nose for diving in any fermented liquid, alcoholic or not.

Well, the purpose of the “tapa” was to cover the glass during conversation at the southern vineyards in the spring and summer to avoid the flying swimmers in the glass. The proprietor of one of this establishment had a genius idea……. why not placing a small plate on top of the glass?? And then they added a piece of cheese or cured meat to the lid…. This is so far, the most believe assumption about this world phenomena!

Another interesting theory of the tapas origin derived during the seasonal local festivities in Seville, located at the south-east part of the country. King Alfonso XIII was sipping a reasonable quantity of wine, when the monarch started to feel a little bit tipsy. He suddenly demanded a snack to sober up, in order to keep enjoying the vino without any symptom of intoxication. The tapa has reached incredible popularity around the world due to its simplicity in nature and ability to customize based on locality.

Let’s talk a little bit about the “Tapeo” or the tapas hopping movement, a whole entire experience that I recommend to anyone who comes to Spain! Any day is perfect for it, but one of the best days for the tapas hunt will be during the weekend, where everybody gets out of the house to enjoy the Mediterranean sun. Here’s how to master tapas hopping: Gather a small group of family or friends, find a good starting bar and keep going up or down the neighborhood streets looking for the desired specialty. Don’t forget that every glass of wine or beer will come up with a little surprise full of flavor that will continue during your gastronomical experience.

Here’s an easy tapa you can make at home and enjoy with a nice glass of white Spanish wine.

Gambas al Ajillo (Garlic Shrimp)

YIELD 4 servings


12 ea. Medium Size Raw Shrimp (Peeled)

4 Tbsp. Olive Oil

2 ea. Garlic Cloves Fine Sliced

½ Tbsp. Cayenne Pepper Fine Sliced

Salt and White Pepper to taste


Heat oil in a large skillet over medium heat.

Add garlic; cook, stirring until garlic is fragrant and golden (but not brown), about 30 seconds. Add sliced cayenne pepper, cook for 10 seconds, add shrimp; raise heat to medium-high and cook, stirring often, until shrimp are opaque for 1 minute. Season with salt and pepper.
Serve immediately with some toasted bread on the side for dipping!

By: Chef Daniel Graban-Lopez

Buen provecho!

Thermomix, not just a blender!

By | Food Trends, Food Versatility, Product Reviews, Retail, Tools & Techniques | No Comments

By: Executive Chef Daniel Graban-Lopez

During my early years in the Spanish hospitality business, I kept hearing through family members or coworkers, about this innovative food processor called Thermomix. This futuristic kitchen electronic was created by a German company known as Vorwerk. Vorwerk also carries a line of efficient home vacuums.

This appliance was foreign to me until an aunt of mine purchased one, the TM3300 in the 90’s and that’s where my Thermomix journey began! It was very impressive to see complicated dishes being made in only a few minutes and all in the Thermomix. My aunt was bragging about not having to use multiple pots and pans to make a simple soup or sauce.

One of the most common things I always heard about this food processor, was how reliable it is and how people were not only creating recipes, but considerably improving them due the lack of effort and execution. The convenience of this item really attracted to me to trying it in my prep kitchen and even in my home kitchen.

The culinary appliance world has evolved drastically over the 20 years I have spent in the industry, and convenience is key. Home kitchen appliances have evolved from the modest home blender, to the Vitamix which pulverizes with ease. While some kitchen appliances have evolved over time to be more convenient, they are still only intended for one task …. unlike the Thermomix. The Thermomix is a one stop shop, allowing it to become a prominent piece of equipment both home and professional kitchens.

The original white and silver food processor was first created in France and was mostly intended for soup preparation. It initially reminded me of a modern artifact only used at a food lab, but after reading the manual, and having a chance to see what it is capable of creating, I personally feel that is an extremely user friendly and versatile device.

Every Thermomix has evolved and improved since its initial creation. The first models were very simple. However after the adjustable heat setting was incorporated to the blender in 1971, other features such as a timer, speed programs, attachments and a very functional weight scale made this piece not only convenient but very reliable.

I personally have had the opportunity to experiment with the TM21 and I own the TM31 model at home. Both are very similar but the TM31 has a larger bowl and a screen to visualize set ups for temperature and timer. The blades in this food processor are powerful enough from crushing ice to chopping nuts, herbs and vegetables.

The variety of attachments like the butterfly are very helpful when whipping some sort of creams or purees. The Varoma steamer attachment is designed for healthy cooking, fitting any type of vegetable or protein along with the small basket that allows you cook pasta or separate solid from liquids when making certain soup or stews.

Let’s talk about food and heat combinations! Who wants to make grandmas tomato sauce and then end up throwing it away because somebody forgot to stir it 3 hours after was on the stove? Well, Thermomix has the ability of lowering the blade speed to a point that it will be constantly stirred, while also cooking for the desired length, avoiding unnecessary burnt flavors…How about making a butternut squash soup in 45 minutes using a cutting board a knife and the Thermomix? Simply, clean and practical!

Due to the heating capability asset these are the basic uses for Thermomix:

Cook pasta and rice.

Steam fruit and vegetables, meat and fish.

Stew meat, vegetables and fruit.

Boil and simmer liquids like sauces, soups and maintain specific temperatures.

Chop and mince meat, nuts, herbs and vegetables.

Crush ice and frozen fruit.

Blend fruits, frostings, soups, sauces, smoothies and milkshakes.

The cost is a little higher than most high-performance blenders, with the many added features list above… the price is around $1500 US dollars. They are not sold in retail stores. The philosophy of the company is to advertise by word of mouth and have a professional come to your location to set up a live demo in order to meet the potential customers satisfaction.

A worthwhile upfront investment, the Thermomix is made to last, is durable and it can change the way you cook by eliminating extra cooking utensils, kitchen space and efficiency introducing you to a new world of recipes and methods of cooking!

I hope you enjoy it!

Follow this link to shop the Thermomix





Spicy Holiday Sliders

By | Consumption, Dining, Food for thought, Food Styling, Food Trends, Holidays, Photography, Recipes | No Comments

Yes, it’s here, the wonderful and magical holiday season! This year, don’t let that scare you when it comes to cooking…everything else…maybe. It’s cold outside so spice up your holidays with this awesome recipe coming to you straight from the KOR Kitchen!
We suggest an awesome pork slider, like no other, to serve as an appetizer while everyone is waiting for his or her big meal. Give those pork tenderloins a good rub and prepare for your house to smell like deliciousness. Pair with any of your favorite toppings; we suggest using arugula instead of lettuce for that peppery bite!
Check out UnKORked on Friday for a wonderful sweet pairing to this spicy slider.

Chipotle Pork Sliders- Serves four adults / 12 Sliders


1 ea.                     Pork Tenderloin Trimmed (16 oz. approx.)
½ Tbsp.                Chipotle seasoning, dry
½ Tbsp.                Onion Powder
½ Tbsp.                 Garlic Powder
1 tsp.                     Salt
2 tsp.                     Canola or Olive Oil for rubbing the tenderloin
1 cup                     Arugula, washed and spun dry
12 ea.                    Slider Buns
24 ea.                    Dill Pickle Slices (Optional for garnish)


Rub the tenderloin with the oil. Combine the chipotle seasoning, salt, onion powder and season the tenderloin evenly. Marinate for one hour or overnight for more intense flavor.

Adjust an oven rack to the middle position; heat the oven to 400 degrees. Heat the skillet over medium-high flame. Place the tenderloin in the skillet; cook until well browned, about 3 minutes. Using tongs, rotate the tenderloin 1/4 turn; cook until well browned, 45 to 60 seconds. Repeat until all sides are browned, about 1 minute longer. Transfer the tenderloin to a rimmed baking sheet and place in the oven; roast until the internal temperature registers 135 to 140 degrees on an instant-read thermometer, around 10 to 15 minutes.

Transfer the tenderloin to a cutting board and let it rest 8 to 10 minutes. Cut the tenderloins crosswise into 1/2-inch-thick slices.

Assemble the sliders with the buns,arugula and dill pickle slices.

Let us know if you try our recipe and how it goes. Enjoy!


Thankful Thoughts

By | Consumption, Dining, Food for thought, Holidays | No Comments

Thanksgiving is a time to reflect what we are all thankful for and lets be honest, eat some delicious comfort food. Here at KOR, we are thankful for each and every one of our stupendous team members and the wonderful memories we are making everyday! Just because Thanksgiving is one day of the year, doesn’t mean we only give thanks once a year. We are so thankful for all of our clients and new friends we have met this year and look forward to meeting more in the New Year! Make some delectable food, have some laughs and give thanks this Thursday and everyday.

We have put together an ideal menu for Thanksgiving just for our readers:

  • Char-roasted Brussels Sprouts with Toasted Fennel Seed, Fresh Garlic and Aleppo pepper
  • Grana Padano & Toasted Pine Nut Corn pudding
  • Olive Oil Sautéed Green Beans with Lardon
  • Port Wine & Orange Zest Cranberry Sauce
  • Oven Roasted Hearty Squash Medley

The best for last, Turkey with our favorite brine this year: Brown sugar, Bourbon & Soy Sauce, for flavor and browning.

PLUS a Garlic & Sage whipped butter under the skin for crisping & browning.

Have a Happy & Scrumptious Thanksgiving!


KOR Represents at the 2017 PMA Fresh Summit

By | Events, Food News, KOR News, Packaging, Photography, Trade Shows | No Comments

This past weekend the KOR team traveled to New Orleans, LA for the 2017 PMA Fresh Summit on behalf ofDuPont Teijin Films™. There were over 19,500 attendees and over 1,200 products displayed at the show. The show represented how today’s ideas are reshaping tomorrow’s produce and floral landscape.

DuPont Teijin Films™ is the global market leader in providing safe, consistent and convenient packaging solution for over 60 years.

The KOR team showcased the ease of cooking with DuPont’s Mylar Steam Pouches to cook the vegetables for a hearty Jambalaya that was served. Open the pouch, add the vegetables, season to your liking and microwave for a couple minutes to enjoy the vegetables perfectly cooked.

A BIG thank you to theDuPont Teijin Films™ team for the excellent opportunity and a congratulations for a job well done!

KOR Creator turns the big 50!

By | KOR News | No Comments

We celebrated a very special birthday recently, that of John Csukor, the man, the myth, the legend. We know getting older isn’t easy but he makes it seem effortless. We celebrated with an awesome gluten-free pie from WPA Bakery in downtown Richmond. This was some of the teams first time eating gluten-free and I have to say it was delicious!

We hope all your wishes come true and the best birthday anyone could ask for.