Friday, August 31, 2007

Big Daddy's Marinade

Big Daddy's Marinade is one of the newest arrivals at the Carolina Sauce Company. A North Carolina original developed from an old family recipe, Big Daddy's Marinade adds wonderful flavor to meat, game, pork and poultry because it actually penetrates the food, instead of simply coating the outside. The result is juicy, tender meat that's full of rich flavor. Most people use Big Daddy's Marinade for meat or poultry that they plan on grilling, but this tangy and peppery marinade is actually quite versatile. Here are some easy ideas for the kitchen, from the good folks who make Big Daddy's Marinade:

1. Fried Chicken or Pork: Cut the meat into strips or pieces, place in a resealable plastic bag, and pour enough Big Daddy's Marinade to coat. Marinade in the refrigerator for 30 to 45 minutes. Heat oil in a frying pan, remove meat from bag and dredge in flour or dry breading. Fry breaded meat until done.

2. Fried Fish: Rinse and pat dry fillets of catfish or other mild white fish. Place fillets in a resealable plastic bag and pour enough Big Daddy's Marinade to coat. Marinade in refrigerator for 15 to 20 minutes. Heat oil in a frying pan, remove fish from bag and dredge in flour or dry seafood breading. Fry breaded fillets until done (fish is golden brown and flakes easily with fork)

3. Collards and other greens: Wash and trim greens, place in a large pot, cover with water - don't add salt or pepper, but feel free to add fatback or ham hocks if you normally add them. Simmer the greens on the stove until the greens are tender (this can take a while). Remove from heat, drain the greens, and season to taste with Big Daddy's Marinade before serving.

4. Pork Roast: Place roast in a large resealable plastic bag or container with lid, pour Big Daddy's Marinade over meat to coat and marinate in refrigerator for at least 2 hours to overnight. Preheat oven to 325 degrees, place roast in a roasting pan and cook uncovered until the internal temperature reaches 170 degrees. Remove from oven, allow meat to rest for a couple of minutes, then slice and serve.

Order a bottle of Big Daddy's Marinade today, and get cookin'!
Zestfully yours,

Thursday, August 30, 2007

Rachel’s Chicken Nachos

These nachos are a delicious change from traditional chicken nachos - plus, cooking the chicken in the crock pot results in very tender and juicy meat, unlike the flavorless, dried-out chicken usually found on restaurant chicken nachos. Simply start the chicken in the crock pot a few hours before lunch or dinner, and assemble the nachos when you're ready to eat.

Boneless skinless chicken breasts (as many as you need for the people you have to feed)
1 can black beans, drained and rinsed
Shredded cheddar and/or pepperjack cheese, as much as you like
Tortilla chips (as much as you need for the people you have to feed)
1 Bottle Greg's Hot 'n Bothered Sauce

Place chicken breasts in a crock pot and pour enough Greg's Hot 'n Bothered Sauce to cover the chicken. Cook in the crock pot until done - this takes a few hours, so start the chicken and set the temperature according to when you will want to have the nachos ready.
Once the chicken is cooked and you are ready to eat, spread the tortilla chips on a large microwave-safe plate. Remove chicken from crock pot and pull apart or cut into bite-sized pieces. Place chicken pieces on the tortilla chips, together with the drained black beans, and sprinkle the shredded cheese over everything. Cook in the microwave until the cheese melts. Serve and enjoy!

Zestfully yours,

Wednesday, August 29, 2007

Messages from the Troops

Many thanks to those of you who have already contributed to Operation Sauce Drop! Donations are starting to come in, as are gift box requests from our troops stationed abroad. As of today, the most popular gift box is the North Carolina Gift Box. Because it's generous folks like you that are helping to make Operation Sauce Drop a success, I'm thrilled to be able to share with you some of the early feedback that's coming in from our servicemen and servicewomen:

From a Master Sergeant: "Thank you very much for spicing up my meals. God bless you."

From a retired member of our armed forces: "Keep up the good work. Hope the chow is better than I had back in the 70's."

From a current member of the armed forces who made a donation: "Thanks for letting me know about Operation Sauce Drop! I'm not in a combat zone, but have friends who are. Thanks for giving me a chance to donate."

Stay tuned for more updates on Operation Sauce Drop!
Zestfully yours,

Tuesday, August 28, 2007

Gloria’s Healthy Cornbread

This recipe has less fat and calories than regular cornbread, without sacrificing taste or texture. My cornbread always gets rave reviews at Carolina Sauce Company cookouts, and guests never figure out that it's a healthier version of traditional cornbread. Go ahead and make it for your Labor Day barbecue or block party, and let us know what you think!

1 can (8 ¾ oz) cream-style yellow corn
1 cup (8 oz) low-fat or fat-free sour cream or plain yogurt
½ cup Egg Beaters® egg substitute (or another brand of egg substitute equivalent to two whole eggs)
¼ cup vegetable oil
1 cup self-rising cornmeal
2 Tbs plain or all-purpose flour (for a healthier cornbread, use whole wheat flour)
2 tsp baking powder
½ tsp salt
Optional: ½ cup shredded sharp cheddar cheese
Optional: 1 to 2 jalapenos, sliced into thin rings or finely diced (for a hot & spicy cornbread)

Preheat oven to 400 degrees. While oven is heating, grease an 8 to 10 inch cast-iron skillet, and place well-greased skillet in the oven while it preheats. Combine corn, sour cream or yogurt, eggs or egg substitute and oil, beat well. In a separate large bowl, combine cornmeal, flour and salt (don’t sift). Stir in the corn mixture (and optional cheese and jalapenos, if used). Add the baking powder at the very end and stir in just enough to mix. Carefully remove the hot skillet from the oven and pour in the batter (it will sizzle and the edges should develop a nice brown “crust”). Bake at 400 degrees for about 30 minutes or until a toothpick inserted in the middle comes out clean.

Zestfully yours,

Monday, August 27, 2007

Gloria’s Happy Salmon Salad

This recipe serves 1 as a main course – simply multiply if you have more mouths to feed!

1 nice-sized salmon fillet (about 8 oz)
Greg’s Happy Sauce
Mixed salad greens (about ½ bag if using a bagged mix)
1 small carrot, sliced or shredded
Handful of grape tomatoes or cherry tomatoes, cut in half
½ cucumber, peeled and thinly sliced
4 green onions, thinly sliced (including some of the green part), OR a few thin slices of onion (sweet or red work best)
One lime

Place salmon in a large (gallon-size) resealable plastic bag and pour enough Happy Sauce (shake bottle well first) to coat the salmon well, and a little more so that there’s enough sauce to marinate the salmon. Seal the bag and marinate in the refrigerator at least 2 hours (you can do this overnight, or in the morning to let it marinate all day). Grill or broil the salmon, basting with sauce, checking every couple of minutes or so to make sure you don’t overcook the salmon. Discard the plastic bag and any sauce that’s left in it. When the salmon is done, set it aside and assemble the salad: In a large bowl toss together the mixed greens, carrot, tomatoes, cucumber and onions. Place the cooked salmon on top. If desired, drizzle a little bit of Happy Sauce from the bottle onto the salmon and salad. Roll the lime a few times on the kitchen counter applying gentle pressure with your hand – this helps release more juice. Cut the lime in half and squeeze the juice from half of the lime onto the salmon and the salad. If you really like lime, squeeze the juice from the other half as well. Serve, and enjoy!
Zestfully yours,

Sunday, August 26, 2007

Operation Sauce Drop

My inspiration for Operation Sauce Drop were my brother-in-law, who is in the Army and has served 3 tours in Iraq, and the military personnel stationed abroad who have ordered products from Carolina Sauce Company for themselves and their fellow troops. The mission of Operation Sauce Drop is to send great-tasting sauces - and perhaps a little taste of home - to US servicemen and women stationed abroad, free of charge. Why are we doing this? Because we would like to thank our brave troops for their sacrifices with a small token of our appreciation, and hopefully make their meals a bit more enjoyable. We have selected four different themed gift boxes of sauces, from mild but zesty to fiery-hot, from which any member of the US military stationed at an APO or FPO address may choose, and we'll ship their choice of gift box to their APO or FPO address at absolutely no charge whatsoever. In order to be able to send gift boxes to as many troops as possible, we are seeking contributions from anyone who would like to support this effort. One hundred percent of the contributions received will be used solely for the costs of purchasing and shipping the gift boxes. If you would like to be a part of Operation Sauce Drop, please consider making a contribution, and/or spreading the word. Thank you very much for your consideration!
Zestfully yours,

Saturday, August 25, 2007

Who Is Carolina Sauce???

Do you ponder big questions, such as, "Just who is the Carolina Sauce Company, and what are they about?" Or are you concerned with specifics, such as, "How do you ship orders, how do I pay, and is my information secure?" Well, you can now find the answers to these and other questions on our newly updated Carolina Sauce Company Info Page! We hope you find this long-overdue new website feature to be useful and helpful, and if you still have unanswered questions please don't hesitate to email us or post a comment here.
Zestfully yours,

Friday, August 24, 2007

Rumboggies BBQ Sauces in Stock Again!

Our latest shipment of Rumboggies Barbeque Sauces from Florida arrived today, and all four flavors are once again back in stock! The Southern Style flavors come in Mild, Hot, and Honey Mustard, and are traditional "low country" style mustard based barbecue sauces commonly found in South Carolina, Florida and other southern states. These sauces are particularly lip-smacking good on chicken, and take nicely to pork and other meats as well. The mild Sweet Hickory Sauce from Rumboggies is closer in flavor to barbecue sauces found in Texas and Kansas City, with a sweet smokiness that brings out the best in ribs. Rumboggies BBQ Sauces have won numerous awards and are virtually impossible to find outside of Florida, so we're glad we can make them available to you online wherever you might be!
Zestfully yours,

Thursday, August 23, 2007

Easy English Muffin Bread

This no-knead yeast bread is delicious on its own, toasted and spread with butter or jam, or as a sandwich bread.

5 cups flour (you can substitute 1 cup with quick-cook oats, and/or up to 3 cups with whole wheat flour)
2 cups milk (skim will work)
½ cup water
2 tsp salt
1 Tbs sugar
¼ tsp baking soda
2 packages Fleischman’s® Yeast, regular or rapid rise
Cornmeal, for dusting bread pans

Preheat oven to 400 degrees. Combine milk and water in a saucepan or a microwave-safe bowl, heat until scalding (125 to 130 degrees). In a large bowl, mix 3 cups of flour (including oats if used), salt, sugar, baking soda and yeast. Add milk and water, thoroughly mix. Add remaining flour gradually, mixing well each time, until dough is stiff and doesn’t stick to your hands or the bowl (you may not need to use all the flour, OR you may need to add up to 2 more cups of flour – go by feel of the dough). Grease 2 bread pans and dust with cornmeal. Divide dough evenly, shape into loaves, place in pans, sprinkle tops with cornmeal. Cover with a dish towel and let rise in a warm (not hot) place for about 45 minutes, until doubled (Rapid Rise yeast may take much less time). Bake uncovered in 400 degree oven for 20 to 25 minutes, until golden brown and the loaves sound hollow when top is tapped with a spoon. Remove loaves from pans and cool on wire racks. Slice after cooling, or wrap well with plastic wrap to freeze once loaves are completely cooled.

For Garlic Bread: Sprinkle the greased bread pans and the tops of the unbaked loaves with garlic powder when you dust with cornmeal.

I like to make several loaves of English Muffin Bread on a Saturday once a month and store the extras in the freezer so that I can have homemade bread throughout the month for toast and for sandwiches. And don't forget to visit our Mustards page if you're looking for new condiments to slather on your sandwiches.

Zestfully yours,

Wednesday, August 22, 2007

Happy Chicken in a Crock Pot

Here is a very easy recipe using Greg's Happy Sauce. There are no specific measurements - simply use as much chicken and veggies as needed for the number of people you are going to feed.

Chicken breast, fresh or defrosted
Sliced sweet onions
Mushrooms (your favorite variety – sliced if large)
Greg’s Happy Sauce (shake well before using)
Rice, white or brown

Just put the chicken breast, sliced sweet onions, mushrooms and Greg's Happy Sauce (enough to coat the chicken & veggies, more if you like it saucier) in a crock pot at lunchtime and let it slow cook. It will be ready to eat by dinner time. In the meantime, cook the rice (as much as you need for the number of folks you’re feeding), according to package directions. Serve the Happy Chicken and vegetables over cooked rice, spooning sauce from the crock pot over everything. Note: You may want to make plenty - it's even better the next day as leftovers. Enjoy!
Zestfully yours,

Tuesday, August 21, 2007

Hottest Hot Sauces

We often have customers ask us what's the hottest hot sauce we sell. Other customers want to know how hot a specific hot sauce is, or how it compares to the typical hot pepper sauce from a grocery store. As many serious chileheads know, the heat level of a hot pepper or hot sauce is measured in "Scoville Units" or SUs (a topic for a later day), with mild bell peppers rating a 0, Louisiana hot sauce and Tabasco(R) brand hot sauce a respectable 2,500 to 5,000 SUs, jalapeno peppers up to a serious 15,000 SUs, and habaneros from a painful 100,000 to a dangerous 350,000+ SUs. Great care must be taken when handling a hot pepper or using a hot sauce in the 100,000+ SU range, because the capsaicin oil or extract can seriously burn soft tissue. All of the hottest hot sauces available at the Carolina Sauce Company are in this "danger zone," and we've listed them below beginning with the #1 hottest hot sauce we carry. If you're brave (or crazy) enough to actually use any of these hot sauces, all you'll need is a toothpick drop to season an entire pot of chili - and it'll be the hottest chile you ever made!

1. Da Bomb The Final Answer, packing a mind-blowing 1.5 million SUs
2. Satan's Blood, with 800,000 SUs
**FYI, military grade pepper spray comes in at a "wimpy" 500,000 SUs**
3. Da Bomb Ground Zero, recently rated at 234,000 SUs
4. Black Mamba Venomous Hot Sauce
5. Blair's Mega Death
6. Dave's Private Reserve Insanity Sauce, anywhere between 200,000 to 300,000+ SUs, depending on the edition
7. Venom Xtreme Hot Sauce, supposedly rating in the 95,000 SUs range but somehow delivering an even more intense, unforgiving burn
8. Mad Dog .357, made with habaneros that rate 357,000 SUs
9. You Can't Handle This Hot Sauce, which is aptly named
10. Predator Great White Shark, rating at least 175,000 SUs
11. Vicious Viper
12. Liquid Stoopid
13. Da Bomb Beyond Insanity, usually rated at 119,700 SUs
14. Dave's Ultimate Insanity Sauce
15. Widow, No Survivors
16. Blair's Sudden Death
17. Dave's Insanity Sauce, the original "hottest sauce in the universe"

Of course, if you prefer something tamer, we have plenty of other hot sauces to choose from. But if you like to play with fire, any of the above will do, or you can treat yourself to our bargain-priced Ultra-Hot Gift Set. Stay tuned for more information on Scoville units and the insane world of food additives and ultra-hots!
Zestfully yours,

All Char-Crust Flavors Available Again!

Char-Crust seasonings and dry rubs are from the famous Al Farber's Steakhouse in Chicago, and are wonderful on anything from steaks to pork, poultry, seafood and even vegetables. There are 8 mouthwatering flavors from which to choose, and each box comes with suggestions and tips for using Char-Crust in the kitchen or on the grill. As you can imagine, Char-Crust seasonings have been customer favorites at the Carolina Sauce Company for as long as we've carried them. For the last few weeks, however, we had been hearing troubling rumors that two of our most popular flavors of Char-Crust seasonings, the smoky and sweet Hickory and Molasses flavor, and the elegantly gourmet Roasted Garlic Peppercorn, were being discontinued by the manufacturer. Thankfully, these rumors proved to be false, and both of these delicious dry rubs and seasonings are once again in production! We've already placed our order to re-stock, and our inventory will arrive by the end of this week or early next. So make sure to order now to be at the front of the line to get your Char-Crust Hickory and Molasses, or Roasted Garlic Peppercorn! Don't forget to enter the coupon code "RSSthx" in the comment or coupon section of your order, and we'll include a free gift.
Zestfully yours,

Monday, August 20, 2007

Labor Day Sale

Kids are heading back to school and Labor Day will be here before you know it - so now is the time to take advantage of the Labor Day Sale at the Carolina Sauce Company! We can supply you with all the savory, zesty, hot and spicy sauces, seasonings, dressings, condiments, and snacks you want to make your Labor Day cookout, barbecue, block party or picnic a memorably flavorful occasion. Make sure you order today if you want to take advantage of our great money-saving specials in time for Labor Day!
Zestfully yours,
Carolina Sauce Company, Inc.
PS: Don't forget to enter the coupon code "RSSthx" when you place your order, and we'll send you a free gift!

Sunday, August 19, 2007

Free Gift for RSS Subscribers

Hello faithful readers and fellow fans of flavorful food! To thank you for subscribing to our RSS feed, we'd like to send you a free gift with your next order! Simply place an order with the Carolina Sauce Company within the next 30 days, and make sure you type in the coupon code "RSSthx" in the coupon section (or you could also type it in the Comments section, if you miss the coupon section, or mention the coupon code if your order by phone). We'll then send you a free item of our choice from our store - what a great way for you to try something new without any risk! If you like it, please let us know by commenting on this blog or by sending us an email. We love to get feedback from our customers, and we do read everything and reply to any questions or concerns. So thanks for subscribing to our feed, and don't forget to use the coupon code RSSthx when you place your next order between August 19th and September 18th.
Zestfully yours,
PS: Each month or so, we'll be offering a free gift, exclusive discount or other special "thank you" for reading this blog and subscribing to our feed. The coupon code for that month's special will be hidden in a randomly chosen post, and the coupon will be good for 30 days after the post date. So if you want to cash in on more great savings and freebies, keep reading the Carolina Sauce Company blog!

Saturday, August 18, 2007

Best-Selling Wing Sauces, Mustards and Snacks

New Best-Seller categories have been added to the Carolina Sauce Company website! Want to find out what fellow chicken wing enthusiasts are using to make fiery Buffalo wings or creatively flavorful chicken wings? Then check out our new list of Best-Selling Wing Sauces! Are your taste buds tired of the same old chips and boring snacks from the grocery store? You won't be disappointed with any of our Best-Selling Snacks! Need a great new mustard for burgers and brats now that the tailgating season is around the corner? You can't go wrong with any of our Best-Selling Mustards! Like all of our Best-Seller lists, we will update these three new lists each month so that you can find out what other fellow foodies and fiery food enthusiasts are giving a "thumbs up" to. And don't forget that each month on our home page we also update our list of overall Top Ten Best-Selling Products across all categories, letting you know which of our zesty offerings are the best-loved and most enjoyed. We hope these lists will help to guide you on your adventures in tasty feasting!
Zestfully yours,

Friday, August 17, 2007

Rothschild Raspberry Thunder Sauce is Back!

Over a year ago, there was much weeping and gnashing of teeth among fans of Robert Rothschild's Hot Raspberry Thunder Sauce, when the company announced that it was discontinuing this fiery hot, sweet and fruity sauce. After much public outcry, Rothschild wisely reconsidered their unpopular decision, and recently relaunched its Raspberry Thunder Sauce, repackaged in an easy-to-pour 8 oz bottle. And it's now available at the Carolina Sauce Company! Hot Raspberry Thunder Sauce begins innocently enough, with a thick, sweet and slightly tangy raspberry base - but then the seriously hot - and we mean HOT - burn begins to build, thanks to a blend of peppers and a dash of capsaicin extract. If you dare, you can use Raspberry Thunder Sauce "straight" as a condiment for grilled and roasted meats, pork and chicken, or you can tame it down a bit by blending with cream cheese for a sandwich spread or party dip, or you can mix some with mayonnaise for use in potato salad or chicken salad. Order a bottle today, and let us know how you use Rothschild's Hot Raspberry Thunder Sauce!
Zestfully yours,

Boar and Castle Sauce

After years (literally!) of searching for this legendary North Carolina steak sauce, the Carolina Sauce Company is pleased (thrilled, in fact) to announce that Boar and Castle Sauce is finally available on our website! Originating from the venerable Boar and Castle restaurant that operated in Greensboro from 1929 to 1980, and once readily available in grocery stores around NC, Boar and Castle Sauce is now rarely found outside the Triad area. And even in the Triad, it can be hard to find in local stores. With its rich and tangy mustard-tomato base and a flavor that's reminiscent of A1 but even better (and more versatile), Boar and Castle Sauce is good on anything from sandwiches, burgers, steaks and chicken, to french fries and onion rings, and in meatloaf, stews, and soups. So if you're a displaced North Carolinian who's been pining for this old favorite, or if you're looking for a flavorful new steak sauce or table sauce, it's time to get yourself a bottle (or more) of Boar and Castle Sauce, from the Carolina Sauce Company!
Zestfully yours,

Thursday, August 16, 2007

Welcome to the Carolina Sauce Company Blog!

Greetings, fellow chileheads and fans of zesty food! This is the place to find out the latest news about the Carolina Sauce Company, including our newest additions to our store, special sales, new website features, recipes, and other interesting and useful information for flavorful living. The Carolina Sauce e-Newsletter will also be posted here, in addition to being emailed to subscribers, allowing you to choose how you would like to receive the newsletter (via email or RSS feed). This FREE newsletter is usually emailed 4 to 6 times a year and contains exclusive discounts, sales, specials and giveaways for newsletter subscribers. We also welcome your comments, suggestions, feedback and product reviews: if you have a favorite sauce or condiment, or have an unusual use or creative recipe for one of our products, we'd love to hear about it! So if you want to spice up your grilling, cooking or even takeout food, just keep reading this blog and sign up for the RSS feed so that you don't miss a thing!
Zestfully yours,