Lessons Learned at Year's End

After a lengthy (for me, at least) "silence", I'm happy to report that I'm once again among the eating, if not yet zestfully so. This month kept all of us at Carolina Sauce Company busier than ever, working long hours to fulfill Christmas and holiday orders, an unforeseen sudden spike in demand for Castle Sauce (an old-fashioned steak sauce that is oh so very tasty), and as many Operation Sauce Drop gift boxes for deployed troops as we could afford to buy and ship. And of course there also was all the year-end administrative work that had to be done before we could close for the holidays on the 24th. As a result, I didn't get a chance to write very much this month.

Of course, I had great plans for daily posts during my vacation beginning on the 24th, and I packed up lots of work to tackle from our trailer in the northern NC woods, along with plenty of warm clothes for running miles of previously unexplored roads out here, and a myriad other good intentions for a productive vacation..... And then the dreaded stomach virus struck. Thankfully, it waited until a couple of days after Christmas, but it knocked me out of commission for a few days and my tummy still isn't quite right.

Although this has not been the working (and running) vacation that I had planned, it actually has turned out to be exactly the type of vacation I needed -- well, I didn't need another bout of norovirus, but it taught me two valuable lessons:

First, sometimes a vacation really needs to be just that, a true break from everyday responsibilities including work, even when you love what you do. This is especially true during the holidays, which are best spent (IMHO) with loved ones and good friends, enjoying the season and each other's company. It's also true when your body says ENOUGH!! GET SOME REST!!

Second, I've learned that there is, after all, a purpose for bland, boring, un-zesty food: To help a tender tummy recover after a gut-wrenching virus wreaks havoc with one's digestive system. Yes, I've been living without hot sauce, salsa or spicy seasonings for several days now, much to my palate's dismay. The exception has been ginger, which has soothed my sour stomach as I slowly re-introduce solids back into my diet. As any fan of fiery foods and robust flavors can tell you, it's tough having to eat boring foods and I'm looking forward to being able to partake of zestier fare as soon as I can handle it!

So although my vacation hasn't been nearly as productive or active as I had hoped, it has been restful (for the most part) and restorative on many levels. And I still have a few days left out here to relax with friends and family, run a few new trails, and resume brainstorming on new ideas for the upcoming new year at Carolina Sauce, including potential new products for 2009. So stay tuned, dear readers, and best wishes for a safe and Happy New Year full of delicious good food!

Zestfully yours,
Gloria

PS: The Carolina Sauce Company is currently closed for the holidays and will re-open on Tuesday, January 6th. While we are closed, you can still place orders online at the Carolina Sauce Company online store, and orders will ship out after we re-open on January 6th.

Healthy Curried Winter Fruit Salad

This zippy fruit salad can serve as a lunchtime dish or a dinnertime salad course. Using low-fat or non-fat dairy ingredients and Splenda brand sugar substitute will cut fat grams and calories but not sacrifice the taste, especially if you use a good quality curry powder from an Indian market or a higher-end grocery store like Whole Foods, and nonfat Greek style yogurt for extra creaminess without added fat. It's best to make the dressing at least an hour ahead so that the flavors have time to meld. This recipe makes six servings.

Ingredients
1 1/2 tsp curry powder
3 Tbs skim milk
1 cup low fat or nonfat yogurt (the new nonfat Greek style yogurts are extra-creamy and ideal for this recipe)
1 Tbs fresh lime or lemon juice (I prefer lime)
2 tsp Splenda brand sugar substitute (or use real sugar if you prefer)
1/8 tsp ground cinnamon
Pinch of ground cloves
2 apples (I like Jonagold or Granny Smith), cored & cut into 1-inch chunks
1 pear (I like using red pears), cored & cut into 1-inch chunks
1 cup red or green (or a mix) seedless grapes
1/2 cup jicama, cut into matchstick size strips (if you can't find jicama in your store, just substitute sliced celery)
2 Tbs cashew halves or pieces (your choice of salted or unsalted)
4 cups baby spinach

Make the dressing by whisking the milk and curry powder in a small bowl, and let stand a few minutes. Then whisk in the yogurt, lime or lemon juice, Splenda or sugar, cinnamon and cloves. Cover & chill in the refrigerator for at least 1 hour to allow the flavors to meld and develop.

When ready to serve, toss together the fruit, baby spinach, jicama or celery, and cashews in a salad bowl. Remove dressing from refrigerator and stir to re-mix the ingredients. Spoon some of the dressing over the salad and reserve the remainder to pass with the salad so that folks can add more as they wish at the table.

Zestfully yours,
Gloria
Carolina Sauce Company

Saying Goodbye to Wahoo Willie's Carribean Ranch Dressing

Today we bid farewell to one of my favorite dressings, Wahoo Willie's Carribean Ranch Dressing. Hailing from a popular seafood restaurant called Wahoo Willie's in Wrightsville Beach, North Carolina, this zesty dressing blended traditional creamy ranch dressing with Caribbean seasonings and peppers to create a deliciously rich and spicy salad dressing that could also be used for cooking and dipping. Sadly for fans of his creative and tasty recipes, Wahoo Willie's owner and chef decided to sell his restaurant and return to his first love, being a fishing boat captain. We wish him well, of course, but we'll miss his culinary creations including his Mango Vinaigrette (which sold out earlier this year) and his Carribean Ranch Dressing (and I never found out what the inside joke was with the intentional misspelling in this product's name).

Although his Carribean Ranch Dressing has now completely sold out and is no longer available, we're happy to report that his most popular product, Wahoo Willie's Jamaican Wing Sauce is still available, and you can find it on sale now at the Carolina Sauce Company online store. Get it while you can, as once we sell out of the award-winning Jamaican Wing Sauce, it will be gone for good!

Zestfully yours,
Gloria

Carolina Sauce Company Holiday Schedule

***Please note the following important information for Christmas and the Holiday Season:***

The Carolina Sauce Company will be closed from Wednesday, December 24th (Christmas Eve) through Monday, January 5th, to give our hard-working employees some time off with their families for the holidays, and to get ready for a new year of zesty new products and features. We will re-open for business on Tuesday, January 6th. While we are closed, you'll still be able to place orders at the Carolina Sauce Company online store, but orders will be packed and shipped after we re-open on January 6th. If you email or call us while we're closed, please understand that we won't be able to reply until after January 6th.

With respect to package delivery, the US Postal Service and UPS will deliver Ground and Air packages on Wednesday, December 24th. However, packages will not be delivered on Christmas Day, December 25th. Their regular delivery will resume on Friday, December 26th.

Zestfully yours,
Gloria

Spicy Tuscan Chicken Bundles

This is my adaptation of a recipe from the folks who make Nando's Peri Peri Sauces from South Africa. It takes only 30 to 45 minutes to prep and cook, and serves 4 as a main course, or you can serve the 16 pieces as heavy hors d'oeuvres. I like to serve the chicken bundles with a side of lightly sauteed spinach with garlic and a side of roasted new potatoes with onions. You can usually find fresh basil year-round in better grocery stores.

Ingredients
4 boneless skinless chicken breasts
8 slices of Prosciutto
8 thin slices of fresh mozzarella cheese
8 large basil leaves
1 Tbs olive oil
1 bottle Nando's Sundried Tomato & Basil Marinade
Nando's Garlic Peri Peri Sauce, for garnishing

Preheat oven to 400 degrees. Quarter each chicken breast and place 8 pieces on a plate or board, reserving the remaining 8 pieces. Layer a slice of cheese and a large bay leaf on each piece, then top with a piece of the reserved chicken. Wrap each chicken bundle with a slice of Prosciutto.

Heat the olive oil in a non-stick frying pan over medium-high heat. Carefully place the chicken bundles in the pan and sear on both sides (this will help them stay together). Place the seared bundles in a baking dish or casserole pan and pour the marinade over the bundles. Bake at 400 degrees for about 20 minutes or until the chicken is cooked through. Remove from oven and splash a couple of drops of the Garlic Peri Peri Sauce on top of each bundle before serving.

Zestfully yours,
Gloria

New Operation Sauce Drop Milestone: Over 400 Gift Boxes Shipped!

Today, Operation Sauce Drop reached a new milestone: We shipped our 400th free gift box of barbecue sauce and hot sauce to US troops serving overseas! Specifically, as of today Operation Sauce Drop has sent free gift boxes of delicious sauces to 405 troops stationed at APO and FPO addresses, at absolutely no cost to them. Operation Sauce Drop is made possible by donations from regular folks, people like you who want to send a little taste of home to our deployed military personnel, to let them know they're thought of and appreciated back home. The Carolina Sauce Company matches 100% of all donations, and the program is completely nonprofit, with Carolina Sauce donating the labor and covering all incidental costs so as to ensure that all donated funds are used solely for the cost of the sauces (at cost) and the cost of shipping. The troops can select a gift box of their choice, or a loved one or friend can sign up a serviceman with an APO/FPO address and select a gift box to be sent to them. The troops truly appreciate the generosity and thoughtfulness of Operation Sauce Drop donors, as you can see from the photographs and thank-you notes they've sent.

While shipping 405 free gift boxes is indeed an impressive milestone, and one that couldn't have been reached without the contributions of many, there still is a long list of troops waiting to receive a free gift box of sauce. Gift box requests continue to outpace donataions, to the extent that there are currently 328 troops waiting for their free gift boxes. The average cost for us to purchase and ship one gift box is about $20, and gift boxes are purchased and shipped as donations come in. Because the Carolina Sauce Company matches all donations, all it takes is $10 and you can help us send a free gift box of sauce to one of our deployed servicemen on our waiting list. If you have already donated to Operation Sauce Drop in the past, please accept my heartfelt thanks and the thanks of our troops. If you haven't yet contributed or if you'd like to help again, here's the link to donate to Operation Sauce Drop. You can also shop to support Operation Sauce Drop and treat yourself to some zesty salsas and dry rub (100% of the purchase price of those items goes straight to Operation Sauce Drop). And if you have any questions, please don't hesitate to contact the Carolina Sauce Company. Thank you for your consideration.

Zestfully yours,
Gloria

Spaghetti with Olive Oil, Garlic & Pepper

This very simple recipe packs a peppery punch and garlicky pungency that's sure to please anyone who enjoys zesty, spicy foods.

Ingredients
1 lb spaghetti, regular or whole wheat
6 Tbs Olive Oil
3 cloves garlic, finely chopped (for extra heat, I substitute 1 or more cloves of Twenty Pepper Garlic)
2 cayenne peppers, coarsely chopped
1/2 cup fresh parsley, coarsely chopped
Salt to taste

Cook the spaghetti according to package instructions (I like mine "al dente"). While the spaghetti is cooking, heat the olive oil in a skillet and saute the garlic
and pepper until soft, but don't let the garlic start to turn golden. Drain the spaghetti and then immediately pour the oil-garlic-pepper mixture over the spaghetti and mix well. Add the parsley and salt to taste, toss to combine, then serve immediately.

Mexican Spaghetti variation: Substitute 2 jalapenos or 1 serrano & 1 jalapeno pepper for the cayenne peppers; substitute fresh cilantro for the parsley.

Zestfully yours,
Gloria
Carolina Sauce Company

Updated Info Page for Carolina Sauce

Check out the updated Info page at the Carolina Sauce Company, now featuring a photo of the founders (Greg and yours truly), taken earlier this year in our warehouse. The Info page is where to go if you're looking for our contact information, have questions about our shipping policies and how shipping costs are calculated at the Carolina Sauce Company online store, need to report a damaged item, would like to sign up for our free eNewsletter, or want to learn more about who we are. And if you have a question that's not answered on our Info page, please don't hesitate to call us at 919-286-1080 or email us at "salesATcarolinasauceDOTcom".

Zestfully yours,
Gloria

Spicy Steamed Spinach

What appears to be a huge pile of raw spinach will quickly cook down to a much smaller amount, so don't let the initial volume of this quick, healthy and zestily delicious recipe scare you away. Serve Spicy Steamed Spinach as a side dish for meat or chicken, or as an alternative to a green salad.

Ingredients
1 1/2 lb fresh spinach, washed & trimmed
3 Tbs olive oil
1 small sweet onion OR 1 shallot, finely chopped
2 cloves garlic, crushed (for added spiciness, use 2 cloves of Twenty Pepper Garlic)
1 Tbs freshly grated gingerroot
1 Tbs sherry (for added spiciness, use Busha Browne's Spicy Hot Pepper Sherry)
Optional: Salt to taste

Heat the oil in a large pot and saute the onion (or shallot), garlic and ginger until soft and the onion is translucent. Shake off excess water from spinach leaves, raise the heat to medium-high, add spinach to pot and cook, stirring constantly, for about 1 minute, Add the sherry, add salt to taste, cover the pot and steam for a few minutes until the spinach is tender (this happens quickly, usually less than 5 minutes). Stir and serve. Note: Some folks like to add a splash or two of a vinegar pepper sauce to their greens. I recommend Scorned Woman Hot Sauce or Durn Good Hot Sauce or Mile High Hot Sauce for this purpose.

Zestfully yours,
Gloria

PS: Busha Browne's Spicy Hot Pepper Sherry is currently on sale at the Carolina Sauce Company online store