A Virtual Company with Real Products

Welcome to the Three Angels Gourmet Co.

Hello,

We're Ireland Reynolds, Daisy Benson, and Delphine Gray, the "virtual" three angels who run the Three Angels Gourmet Co. here online. That's us, pictured at right.

We live in the fictional town of Seven Cedars, Florida, and sell REAL gourmet mixes from this website.

To learn more about the "actual" Three Angels Gourmet Co. click on the About Us page.

We hope you'll visit us here often and try many of our delicious heavenly gourmet mixes.

Sincerely,

ireland-sig2.jpgdaisy-sig1.jpgdelphine-sig2.jpg

Ireland Reynolds, Daisy Benson, and Delphine Gray

Get Ready for Father’s Day with This Basic Steak Rub!

By admin at 6:02 am on June 12, 2007 | No comments

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steakYou may have noticed a wide variety of “dry rubs” available at grocery stores and specialty food stores lately. These fragrant combinations of herbs and spices add texture, color, and, of course, flavor to everything from steaks to chicken. Sometimes though, the commercial rubs are very salty and many contain MSG, which may give some people a headache. So why not try to make your own dry rubs with whatever herbs and spices you have in your pantry or spice rack?

Get ready for Father’s Day with this basic steak rub. Won’t Dad be surprised when YOU grill the perfect steaks this Sunday?

The following combination of ingredients for a basic rub is enough for about 10 steaks - plenty for a Father’s Day family get-together.

Basic Steak Rub

1 tsp. chili powder
1 tsp. salt
1 tsp. garlic powder
2 tsp. paprika
3 tsp. cinnamon
4 tsp. brown sugar
2 tsp. oregano
3 tsp. ground cumin

Combine the ingredients in a large, shallow baking dish. Place one steak in the dish and gently pat it down to coat the bottom side of the meat with the rub. Flip the steak over to coat the other side. Gently rub the mixture into both sides of the meat.

Repeat the process for each steak. Let the steak rest for about an hour or so, coated with the rub, then grill as usual once the steaks are at room temperature. NOTE: Throw away any of the leftover rub that came into contact with the raw meat.

Serving the Steaks: Serve steaks without steak sauce since it will overpower the rub and you will only taste the steak sauce.

OTHER HERBS & SPICES TO TRY IN RUBS:

Marjoram, basil, thyme, rosemary, oregano, lemon pepper, dry mustard, celery salt, red pepper flakes, Chipotle powder, etc. - experiment until you get just the right combination of ingredients for your version of the perfect rub.

Ireland
Another Favorite Recipe from Ireland Reynolds

 Filed under: easy recipes, Ireland Reynolds, Meat Rubs, Grilling tip, steak rub — Leave A Comment »

The Chimney Starter - A “Gotta Have” Gadget for Grilling

By admin at 6:06 am on May 26, 2007 | No comments

chimmey starter

If you don’t like to grill outdoors because it takes too long to get the coals hot, and the lighter fluid is too messy and smells unpleasant, then a chimney starter is a grilling gadget you just “gotta have.”

A chimney starter is easy to use. Just fill the top portion with charcoal. Add some crinkled up newspaper to the bottom and light the newspaper with a match. The coals will be hot enough for grilling food in about 15 to 20 minutes.

The chimney starter shown above is Weber’s Rapidfire Chimney Starter. The one below is from Charcoal Companion.

otherchimney starter

There are other brands of chimney starters on the market, too. You should be able to find them at your local hardware store for around $15.00 or less.

Daisy
Another “Gotta Have” Gadget from Daisy Benson

 Filed under: kitchen gadgets, Daisy Benson, Grilling tip, Chimney starter, "Gotta Have" gadgets — Leave A Comment »

Grilling the Perfect Burger

By admin at 5:47 am on May 25, 2007 | No comments

burgers

If you’ll be firing up the grill this holiday weekend, try these tips to create the perfect burger:

For the juiciest burger start with the best meat. A good choice is ground chuck because it is usually about 80% to 85% percent meat and 15% to 20% fat. If you use ground meat that is too lean the burgers will be dry.

Make flat, uniform patties out of the meat that are no thicker than 3/4 inch. Big bulky burgers won’t cook evenly. Plus, you’ll have the urge to squish them down with a spatula as they cook and this will squeeze out the juices that give them their “perfect burger” flavor.

Don’t overmix as you prepare the patties. This will toughen the meat.

Season the ground beef with a little salt and freshly ground pepper as you prepare the patties.

And here’s a tip I saw Ina Garten do once on her popular cooking show, BAREFOOT CONTESSA. As you’re preparing the patties, tuck a pat of butter into the center of each one. As the patties cook, the butter will melt giving the burgers a little added juiciness.

Now, oil the grill grid before using. Grill the burgers over hot coals (or a hot fire from a gas grill) for about 5 to 7 minutes per side if you like your burgers “medium.” Grill them a little less for “rare” burgers and a little longer (about 8 to 9 minutes per side) for “well done” burgers. Your grill might take longer or less time, depending on the intensity of the heat, so make a thin cut in a couple of the patties after grilling them for a few minutes to be sure you aren’t overcooking them.

Caution: Remember to put cooked burgers on a clean plate – and not the one you used for the raw burgers - so you don’t contaminate the cooked meat.

Happy Grilling!

Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: Food Tips, Delphine Gray, Grilling tip, perfect burger, hamburger — Leave A Comment »