[News Boquete] Are you ready for some exciting news?

 

 

I've got so much exciting news for you this week, so let's just jump right into it!

Let's start off with a banger!  2 Guys & A Cooler is on the Bid4Boquete web site.  Our contribution this year is for 52 meals (food for a year).  Here's the write up, "Enjoy a full year of incredible convenience with 52 weeks of first class, ready-to-heat meals from 2 Guys & A Cooler. Choose any dish you want each week from their website, from hearty comfort food to fresh, chef-crafted favorites. Pick up for free or have it delivered (delivery fees apply). It's an entire year of flavor, ease, and stress-free dinners from one of Boquete's most loved meal services."

The bidding starts at $50 and the winning bid will be helping out Amigos de Animales.  Be sure to check out the Bid4Boquete site (Bid 4 Boquete - Online Auction) to get more information and to make your bid (there's only 20 days remaining)    

  

 

Over the last week we've had a surge in requests for animal fats—specifically rendered bacon fat and lard—so I've been super busy trying to meet the demand. Almost all of the rendered bacon fat has already been scooped up, and we currently have a few 1-pound packs of lard still remaining. Our rendered pork fat (lard) undergoes a very special process to ensure that the end result is snow-white and odorless. We start by obtaining only the most premium ingredients. In this case, it's leaf fat, and while you can technically use any fat to make lard, leaf fat produces the cleanest, most neutral flavor. Next, I grind the fat several times through our grinder and begin the process of slow cooking. This is the secret to our snow-white lard—a bain-marie. This method of rendering is the gentlest, and although quite time-consuming, it produces a superior product.

 

If you would like to see how we make lard, you can watch it here: https://youtu.be/kFh4X_9aPG4

 

Out of personal curiosity, I took a survey of everyone requesting lard, and 99% of the requests plan on making either traditional pie crusts or Mexican tamales with it. This truly brings a smile to my face, as this is the way our grandparents and their grandparents cooked. One of my favorite ways to use lard is in our homemade Mexican flour tortillas!! YUMMY!

 

In addition to having lard available this week, I've also made cracklins. These are the fat solids that remain after the rendering process. We cook these solids until they turn golden brown and start to pop. This perfect keto snack is a great topper for other dishes. Add it to a sunny-side-up egg for a crunchy change of pace. Lose the croutons and add it to your salad for wonderful flavor and texture. You can even use it as a coating for your next keto fried chicken. Our cracklins are very lightly seasoned with my very own umami seasoning, SavorYe. To find these products, check the EXTRAS section of our menu.

 

BIG ANNOUNCEMENT!!! Do you remember the raw dog food line that we teased 7 months ago? We were calling this line the "Main Corso," and during the very first week we planned to launch the product, we instantly realized that we could not meet the demand, so we pulled it until further notice. Well, I am happy to say that we are currently in full production and hope to be re-releasing our "Main Corso" raw dog food line soon. If you are not familiar with this product, our "Main Corso" dog food lets you put your furry friend on a 100% raw food diet without all the hassle and fuss. We use a very specific blend of ingredients to create a balanced and nutritionally dense dog food. Our raw ingredients include bone, vegetables, fruit, organs, seeds, and nuts. All you do is add the meat, and we take care of the rest!!

This week we will have a limited amount available on our website.  The size of the pack is the same for all breed sizes, the only thing that's different is the serving size per dog.  When you get your product it will have a custom label with specific instructions for feeding.  Stay tuned for more updates on this one-of-a-kind product…

 

If you would like to see exactly how I make this dog food, you can watch it here: https://youtu.be/wSwxb626Li0

 

LET'S TALK SAUSAGE.  Last week we made close to 100 pounds of our Pittsburg, Texas Hot Links. Unfortunately, they are all sold out—but don't worry, this week I've made several unique and delicious flavors of sausage for you to enjoy. Have you tried our "Texas Bowl of Chili" Sausage, the "Smoked Jalapeño Cheddar" Sausage, the "Pepper Jack Griller," or our "South African Cheese Griller"?

 

Each variety offers an inimitable sausage-eating experience. The Texas Bowl of Chili brings to life those classic chili flavors, utilizing fresh chiles, a combination of beef and pork, and a creamy cheddar cheese finish—all in sausage form. The Jalapeño Cheddar Sausage exudes a smoky-sweet aroma with a spicy jalapeño twist. Our Pepper Jack Griller presents bold, complex flavors with only a mild touch of pepper-jack heat. The South African Cheese Griller is crafted for anyone who loves flavor! This incredible sausage delivers toasted coriander and black pepper notes with a sharp cheddar cheese blast.

 

Each sausage is expertly prepared and smoked low and slow for maximum flavor development; all you have to do is heat and eat. Each order comes with 2 sausage links and 2 hoagie buns provided by Sugar & Spice. A quick and delicious sausage-eating experience!! Check the SAUSAGE section of our menu.

 

Next week I plan on bringing the Salt & Vinegar Cheese Kransky, our Jalapeño Popper Sausage, the Lamb Gyro Sausage, and—if time permits—more Andouille and Kielbasa. If you haven't guessed by now, I love making sausage! 😉

 

This week's new entrées include:
• Tomato Basil Soup
• Pumpkin & Sage–Smothered Cheese Ravioli with toasted almonds
• Black Bean Soup
• Rotisserie Chicken Panini

 

Be sure to check out the ENTRÉE section of our menu to see the entire lineup for the week, and for all of you asking about our Loaded Baked Potato Soup—we have that entrée scheduled for next week (I promise to make LOTS 😅).

Are you into fermented foods?  We have regular sauerkraut and Kimchi available this week as well!!  2 incredible products that really aid in restoring proper gut health

 

 

NEW RESTAURANT ALERT!! I'd like to take a quick moment to share a little community love for a new food place that's hopefully opening soon. The business is called Rise & Swine (https://riseandswinepa.com/), and their location will be on the Boquete Hwy heading toward David, right before you get to the Caldera checkpoint. It's a small yellow building on the right-hand side of the road. It seems that they will be offering a variety of different food options, including some authentic Northern Mexico cuisine, a variety of bulk sausage options, fresh-baked breads, and locally made smoked bacon. I'm personally excited to try their chicken-fried steak and their ground-to-order ribeye burger. It's always nice to see new additions to our expansive Boquete food scene!!

 

 

 

 

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To be a part of the exclusive Panama Food Club/2 Guys & A Cooler experience click here:

2 Guys & A Cooler – We Cook, So You Don't Have To (doshombrespanama.com)

 

Panama Food Club — where you'll always get more for less.

 

Thanks for taking the time to read this newsletter, and we look forward to serving you soon.

Eric, Cecelia, Chandler, Keira, Aidan

 

 

   

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