My Rouses Everyday, July/August 2017
We see a lot of the same faces in our stores every day and we want you to find something new and interesting every time you shop. That’s why being first to market with new local, organic and specialty products is so important to us.
Our culinary team is always looking for new take-home ideas for our Deli and Bakery, and ready-to-cook solutions for our Butcher Shop and Seafood Market. And our Test Kitchen chefs are always trying new recipes and techniques for you to use at home. They use what they find on our shelves as inspiration, as we hope our customers do.
Here on the Gulf Coast, grilling is one of our favorite ways to cook when it’s warm outside. For our Burger Issue, our Test Kitchen chefs chose three unexpected burger variations that are anything but workaday beef on bread. These riffs on timeless Southern dishes (shrimp & grits, chicken & Andouille gumbo, red beans & rice) take you from “bowl to bun.”
You can find more Test Kitchen ideas, along with Rouse Family Recipes and recipes from some of the most influential chefs on the Gulf Coast, on the new design of our website at www.rouses.com. And remember: Have fun in the kitchen and don’t be intimated by a recipe. If you want to add smoked sausage to our red bean burger, go ahead and add sausage. If you like fried shrimp and grits, fry away.
Enjoy, and see you at Rouses!
