The Carolina Sauce Company Info Page provides detailed information regarding our shipping policies and practices, including info on shipping methods and costs. Because we've been receiving many orders and inquiries from Canada and other locations outside the 48 contiguous states, I thought it might be helpful to post specific information from our Info page that addresses shipping to Canada, Alaska, Puerto Rico and US Territories. Here's the excerpt:
"Shipping to Canada, Alaska, Hawaii, Puerto Rico and US Territories: The shipping options are UPS Standard to Canada, and USPS International Priority and International Express. All duties and fees that may be charged by customs or other international entities are the sole responsibility of the recipient of the order, and we cannot calculate or collect any such payments. For shipments to AK, HI, Puerto Rico, and US territories, we ship via US Postal Service. ***Please Note: If you enter a shipping address in Canada, AK, HI, Puerto Rico or a US Territory, the online order form almost always shows an incorrect shipping amount, or may default to $0 or $2 or $12. Accordingly, BEFORE we charge your credit card or PayPal account, we will manually calculate the actual shipping costs for the available options, and we will email that information to you so that you may select how you wish to have your order shipped. Please reply to this email, as we will not be able to ship the order until we hear back from you.***
Other International Shipments: At this time, we regret that we are unable to ship to addresses outside of the USA and Canada."
We have been told by our Canadian customers that UPS almost always requires them to pay a customs fee or duty at the time of delivery, in addition to what they already paid for shipping. As noted in our shipping policy, Carolina Sauce Company has no control over the imposition, calculation or collection of such customs fees or duties. In other words, we have no way to calculate or collect that amount for UPS shipments. The US Postal Service, however, doesn't charge such fees. The downside to the US Postal Service is that they no longer offer their inexpensive International Parcel Post Service.
For more info on shipping, including APO/FPO addresses (yes, we do ship to military addresses!), please see the Carolina Sauce Company Info Page. And please don't hesitate to comment here or contact us if you have any additional questions.
Zestfully yours,
Gloria
Thursday, January 31, 2008
Wednesday, January 30, 2008
Greg's Roast Rabbit with Mushrooms
Greg went rabbit hunting last Saturday and brought back 2 rabbits, which we enjoyed this evening in the following recipe. He created this recipe based on an old one from an English friend -- her recipe called for several ingredients that weren't available at our local grocery store, so Greg simply modified the recipe to work with ingredients we could get. The key to this recipe -- especially if you're using wild rabbits instead of store-bought farm-raised bunnies -- is to brine the rabbits for at least 1 day. Brining draws out the gaminess and tenderizes the meat. Greg brined his rabbits for 2 days in a basic brine and then followed this recipe, and the results were fabulous!
Ingredients
2 Tbs butter
2 cloves garlic, minced
2 rabbits, jointed and brined at least overnight in a basic brine
24 oz fresh sliced mushrooms
Red wine, enough to cover the rabbits once in roasting pan (amount depends on the size of your roasting pan)
Olive oil for braising
2 tsp dried thyme
2 tsp dried rosemary, crushed
Black pepper, to taste
Remove rabbit pieces from brine, rinse briefly in running water and pat dry with paper towels to get as dry as possible. Pour enough olive oil to lightly cover the bottom of a frying pan and heat over medium-high heat. Braise the rabbit joints in the olive oil with garlic and black pepper, turning the pieces every few minutes and cooking until the rabbit is browned on all sides. Preheat oven to 400 degrees. Remove rabbit joints from frying pan and place them in your roasting pan. Cover with sliced mushrooms, rosemary and thyme, and set aside. Deglaze the frying pan with just enough red wine to loosen up the pieces of garlic, etc. left in the frying pan. Add butter to the mixture in the frying pan and melt at medium heat. Pour this sauce over the rabbit & mushrooms in the roasting pan, and add additional red wine until the rabbit pieces are mostly covered. Cover the roasting pan and roast at 400 degrees for 45 minutes. Check for doneness (the meat is tender and starts to draw away from the bone), and remove from oven once cooked through. Let sit for 10 minutes, then serve with a side of rice (wild rice is ideal, but brown or regular white will work) and a tossed salad or other greens. Serves 2.
Zestfully yours,
Gloria
www.carolinasauce.com
Ingredients
2 Tbs butter
2 cloves garlic, minced
2 rabbits, jointed and brined at least overnight in a basic brine
24 oz fresh sliced mushrooms
Red wine, enough to cover the rabbits once in roasting pan (amount depends on the size of your roasting pan)
Olive oil for braising
2 tsp dried thyme
2 tsp dried rosemary, crushed
Black pepper, to taste
Remove rabbit pieces from brine, rinse briefly in running water and pat dry with paper towels to get as dry as possible. Pour enough olive oil to lightly cover the bottom of a frying pan and heat over medium-high heat. Braise the rabbit joints in the olive oil with garlic and black pepper, turning the pieces every few minutes and cooking until the rabbit is browned on all sides. Preheat oven to 400 degrees. Remove rabbit joints from frying pan and place them in your roasting pan. Cover with sliced mushrooms, rosemary and thyme, and set aside. Deglaze the frying pan with just enough red wine to loosen up the pieces of garlic, etc. left in the frying pan. Add butter to the mixture in the frying pan and melt at medium heat. Pour this sauce over the rabbit & mushrooms in the roasting pan, and add additional red wine until the rabbit pieces are mostly covered. Cover the roasting pan and roast at 400 degrees for 45 minutes. Check for doneness (the meat is tender and starts to draw away from the bone), and remove from oven once cooked through. Let sit for 10 minutes, then serve with a side of rice (wild rice is ideal, but brown or regular white will work) and a tossed salad or other greens. Serves 2.
Zestfully yours,
Gloria
www.carolinasauce.com
Tuesday, January 29, 2008
Southern Twang Sauces and Dry Rub
Southern Twang Grilling Sauces are based on a 50 year old family recipe that was enjoyed by family and friends for many summers at cookouts on the shore of Lake Jodeco in Georgia. These award-winning sauces are sure to please your family and friends with their sweet tomato base that's spiced with bell peppers, onions and garlic, and accented with orange for a feisty citrus twang - in short, Southern Twang Grilling Sauces capture summer in a jar. Wonderful on grilled meats, poultry and vegetables, you can also cook with them on your stove top, in your crockpot and oven. Southern Twang comes in mild Original and pleasantly peppery Hot (about a mild-medium on my heat scale). If you order either or both flavors from Carolina Sauce Company, you'll get a handful of recipe cards to help you get started!
Southern Twang Dry Rub features the same flavor profile of the Southern Twang sauces, in an all-natural sweet tomato-citrus base that's spiced with paprika and other seasonings. Not only is this dry rub excellent on ribs (beef or pork), poultry and other meats, you can also use it on seafood and it makes incredibly tasty BBQ shrimp. It's also simple to use: just moisten your meat, poultry or seafood with olive oil and coat all sides evenly with Southern Twang Dry Rub. Marinate in your refrigerator for 2 to 8 hours (or overnight), and then grill, broil or bake. Southern Twang Grilling Sauces and Dry Rub will help you add upscale flavor with a down-home twang to any meal, with minimal effort! Southern Twang products are made in North Carolina, and are now available at the Carolina Sauce Company.
Zestfully yours,
Gloria
Monday, January 28, 2008
Final Week to Claim January Free Gifts!
Our January special for Blog readers ends this Thursday, January 31st, so don't delay if you want to claim your free gift(s) for reading my blog! There are 3 ways to get a gift, and you can do any or all of them to get 1, 2 or 3 gifts. Here's how it works:
(1) Order one or more products from the Carolina Sauce Company to be delivered to you, and enter the term "Blog1" in the COMMENTS line on the online order form, and we will select a free sample of one of our products to send you. If you order by phone, just mention this blog when ordering and we'll send you the free sample with your order.
(2) Order one or more products OR a Gift Certificate from the Carolina Sauce Company to be delivered to someone else, and enter the term "Blog1" in the COMMENTS line on the online order form, and we will email you a coupon for 10% off your next order of products from the Carolina Sauce Company, good through June 30th, 2008! You can also claim your coupon when you order by phone - simply mention this blog when ordering.
(3) Make a donation to Operation Sauce Drop in any amount between now and January 31st, and enter the term "Blog1" in the COMMENTS line on the online order form (or if you donate through PayPal, send us an email at "sales AT carolinasauce DOT com" and mention this Blog). We will then email you a coupon for 10% off your next order of products from the Carolina Sauce Company, good through June 30, 2008! (And yes, even if you've already donated to Operation Sauce Drop in the past, you can still get your discount coupon if you make another donation between now and January 31st.)
These special offers end on Thursday, so don't delay!
Zestfully yours,
Gloria
(1) Order one or more products from the Carolina Sauce Company to be delivered to you, and enter the term "Blog1" in the COMMENTS line on the online order form, and we will select a free sample of one of our products to send you. If you order by phone, just mention this blog when ordering and we'll send you the free sample with your order.
(2) Order one or more products OR a Gift Certificate from the Carolina Sauce Company to be delivered to someone else, and enter the term "Blog1" in the COMMENTS line on the online order form, and we will email you a coupon for 10% off your next order of products from the Carolina Sauce Company, good through June 30th, 2008! You can also claim your coupon when you order by phone - simply mention this blog when ordering.
(3) Make a donation to Operation Sauce Drop in any amount between now and January 31st, and enter the term "Blog1" in the COMMENTS line on the online order form (or if you donate through PayPal, send us an email at "sales AT carolinasauce DOT com" and mention this Blog). We will then email you a coupon for 10% off your next order of products from the Carolina Sauce Company, good through June 30, 2008! (And yes, even if you've already donated to Operation Sauce Drop in the past, you can still get your discount coupon if you make another donation between now and January 31st.)
These special offers end on Thursday, so don't delay!
Zestfully yours,
Gloria
Sunday, January 27, 2008
Burning Asphalt Buffalo Wing Sauce
I confess that I'm a purist when it comes to hot wings: Give me fiery-hot, unbreaded Buffalo-style chicken wings with a side of chunky blue cheese dressing on the side, and some celery and carrots to help cleanse (or soothe) the palate between wings, and a frosty full-bodied Canadian lager or a local microbrewed ale to wash everything down. I've not yet managed to make it out to the original Anchor Bar in Buffalo, NY, where Buffalo-style chicken wings were born, but it's on my to-do list for the next time I'm up in that neck of the woods. While Anchor Bar is rightfully famous for its authentic hot wing sauces (and they've recently added some more creative flavors), upstate NY has another delicious traditional-style wing sauce that's sure to satisfy purists like me: Burning Asphalt Buffalo Wing Sauce. Produced by a small family-run business in Forestville, NY, the Burning Asphalt name and race car/checkered flag logo reflect the owner's passion for car racing - and once you try this wing sauce, you'll be racing back for more. The tangy, peppery flavor is due to a generous dose of aged cayenne peppers in a vinegar-butter flavored base. I consider the heat level about a medium-hot, which is just right for chowing down on a large plateful of wings while watching the Super Bowl, NCAA basketball, or NHL hockey. But what I like best is the touch of garlic that the folks at Burning Asphalt have added to their hot wing sauce. So if you enjoy Buffalo style chicken wings (either breaded or "naked" so long as they're slathered with a spicy pepper sauce), you need to treat yourself to Burning Asphalt Buffalo Wing Sauce and taste the wing sauce that leaves the competition in the dust!Zestfully yours,
Gloria
Saturday, January 26, 2008
2007's Best-Selling Salsa & Relish
The Super Bowl is coming up next Sunday. Many consider this an unofficial national holiday that's celebrated by watching the big game (and all the pre- and post-game festivities) while consuming chips and dip, nachos, hot wings, chili, maybe even some peel & eat shrimp, and various other foods that go well with frosty beverages. If you're looking for a crowd-pleasing salsa for your chips or nachos, a flavorful dip for chips, or a zesty sandwich condiment or accompaniment for shrimp, here are some real winners - The top ten best-selling salsas and relishes for 2007 at the Carolina Sauce Company:
1. Thomas Fish Camp Cocktail Sauce: Not your ordinary store-bought cocktail sauce, this old-style zesty cocktail sauce is ideal for peel & eat shrimp, and is also a fat-free alternative for dipping chips and veggies
2. Pepper Dog Salsa, Mild: A thick and smooth (not chunky) tomato salsa with a pleasantly smoky chili pepper zip and only a hint of heat, this salsa is perfect for folks who claim to hate spicy foods
3. Scorned Woman Salsa: This tomato-rich smooth (not chunky) salsa packs a fiery punch!
4. Bone Suckin' Salsa, Hot: Folks who crave a chunky salsa full of tomatoes, hot peppers and onions will LOVE this North Carolina hot salsa with its fresh homemade flavor and texture
5. Peppers Original Blue Crab Salsa: Made with real Maryland blue crab, this unusual medium-hot salsa is so good you'll finish the jar before you realize it - and it's on sale now, so order plenty!
6. Dave's Insanity Salsa: The name says it all - this SERIOUSLY HOT salsa is not for the faint of heart or tongue, but will satisfy even the most jaded fiery foods fanatic
7. Bone Suckin' Salsa, Mild: Packed with big chunks of fresh tomatoes, onions and mild peppers, this homestyle salsa is a true crowd-pleaser
8. Thomas Fish Camp Tartar Sauce: Not only is this old-fashioned tartar sauce great with fried or peel & eat shrimp, it's also quite tasty as a sandwich condiment or dip for jalapeno poppers and other fried treats!
9. Pepper Dog Salsa, Medium: This southwestern style smooth (not chunky) salsa with a hint of smokiness is just hot enough to please chileheads without burning out your tastebuds
10. Peppers Zesty Blue Crab Salsa: Made with real Maryland Blue Crab, this spicy salsa gets its zingy zip from horseradish - and it's on sale now!
Zestfully yours,
Gloria
1. Thomas Fish Camp Cocktail Sauce: Not your ordinary store-bought cocktail sauce, this old-style zesty cocktail sauce is ideal for peel & eat shrimp, and is also a fat-free alternative for dipping chips and veggies
2. Pepper Dog Salsa, Mild: A thick and smooth (not chunky) tomato salsa with a pleasantly smoky chili pepper zip and only a hint of heat, this salsa is perfect for folks who claim to hate spicy foods
3. Scorned Woman Salsa: This tomato-rich smooth (not chunky) salsa packs a fiery punch!
4. Bone Suckin' Salsa, Hot: Folks who crave a chunky salsa full of tomatoes, hot peppers and onions will LOVE this North Carolina hot salsa with its fresh homemade flavor and texture
5. Peppers Original Blue Crab Salsa: Made with real Maryland blue crab, this unusual medium-hot salsa is so good you'll finish the jar before you realize it - and it's on sale now, so order plenty!
6. Dave's Insanity Salsa: The name says it all - this SERIOUSLY HOT salsa is not for the faint of heart or tongue, but will satisfy even the most jaded fiery foods fanatic
7. Bone Suckin' Salsa, Mild: Packed with big chunks of fresh tomatoes, onions and mild peppers, this homestyle salsa is a true crowd-pleaser
8. Thomas Fish Camp Tartar Sauce: Not only is this old-fashioned tartar sauce great with fried or peel & eat shrimp, it's also quite tasty as a sandwich condiment or dip for jalapeno poppers and other fried treats!
9. Pepper Dog Salsa, Medium: This southwestern style smooth (not chunky) salsa with a hint of smokiness is just hot enough to please chileheads without burning out your tastebuds
10. Peppers Zesty Blue Crab Salsa: Made with real Maryland Blue Crab, this spicy salsa gets its zingy zip from horseradish - and it's on sale now!
Zestfully yours,
Gloria
Friday, January 25, 2008
Greg's Fiery Venison Chili
Greg never writes down his chili recipe, and just "goes with the flow" each time he makes a crockpot-full of this belly-warming chili. I paid attention when he made it last week, and this is as close to real measurements as I can get. Of course, you can make this recipe with regular ground beef, but since we have a freezer full of venison that's what he uses. Start this recipe in the morning, or even brown the meat the night before and store in the fridge overnight and then toss everything in the crockpot the next morning. Let it cook all day, and enjoy for dinner - just make sure you have some shredded cheese and/or sour cream to help with the heat!
Ingredients
1 to 1 1/2 lb ground venison (you can use lean ground beef instead)
Olive oil
4 cloves garlic, minced
6 mini sweet peppers, or 1 regular sweet bell pepper (red, yellow or orange), chopped
2 medium onions, chopped
2 cans (14 to 16 oz) chopped tomatoes with chiles, undrained
1 can (15-16 oz) red kidney beans, drained
2 cans (15-16 oz) great white northern beans, drained
1 bottle of beer (we use dark beer, which imparts a mellower, nuttier flavor)
1/2 cup to 1 cup pickled sliced jalapenos, drained (amount will determine heat level of chili)
1 to 2 tsp ground habanero powder (ditto - feel free to add even more!)
1 to 2 tsp red pepper flakes (ditto)
1/4 cup chili powder (or to taste)
1/2 tsp salt (or to taste)
In a large saucepan, heat about 1 to 2 Tbs olive oil (enough to cover the bottom) over medium-high heat. Add the onions and saute until soft, then add garlic & peppers and continue to saute until onions are translucent and the peppers are softened. Add the ground meat and cook until browned. Place everything in a crockpot, stir in the remaining ingredients, and cook all day (we set our crockpot on auto-shift, which alternates between low and high heat automatically). Taste periodically to check the spice level and adjust accordingly if needed. Serve topped with shredded cheese, chunks of ripe avocado, a dollop of sour cream, and a side of cornbread or chips.
Zestfully yours,
Gloria
www.carolinasauce.com
Ingredients
1 to 1 1/2 lb ground venison (you can use lean ground beef instead)
Olive oil
4 cloves garlic, minced
6 mini sweet peppers, or 1 regular sweet bell pepper (red, yellow or orange), chopped
2 medium onions, chopped
2 cans (14 to 16 oz) chopped tomatoes with chiles, undrained
1 can (15-16 oz) red kidney beans, drained
2 cans (15-16 oz) great white northern beans, drained
1 bottle of beer (we use dark beer, which imparts a mellower, nuttier flavor)
1/2 cup to 1 cup pickled sliced jalapenos, drained (amount will determine heat level of chili)
1 to 2 tsp ground habanero powder (ditto - feel free to add even more!)
1 to 2 tsp red pepper flakes (ditto)
1/4 cup chili powder (or to taste)
1/2 tsp salt (or to taste)
In a large saucepan, heat about 1 to 2 Tbs olive oil (enough to cover the bottom) over medium-high heat. Add the onions and saute until soft, then add garlic & peppers and continue to saute until onions are translucent and the peppers are softened. Add the ground meat and cook until browned. Place everything in a crockpot, stir in the remaining ingredients, and cook all day (we set our crockpot on auto-shift, which alternates between low and high heat automatically). Taste periodically to check the spice level and adjust accordingly if needed. Serve topped with shredded cheese, chunks of ripe avocado, a dollop of sour cream, and a side of cornbread or chips.
Zestfully yours,
Gloria
www.carolinasauce.com
Wednesday, January 23, 2008
2007's Best-Selling Hot Sauces
Of all the hot sauces we carry at Carolina Sauce Company, the following were the ten best-selling hot sauces for all of 2007:
1. Busha Browne's Pukka Sauce: hailing from Jamaica, this flavorful all-purpose pepper sauce is a regular on our monthly top-ten lists and was also the overall best-selling product across all categories for 2007!
2. Matouk's Calypso Sauce, a traditional West Indies mustard-based hot sauce made with aged, pickled scotch bonnet peppers
3. Capsicana Zing Sauce, made in NC, this zesty sauce is spicy without being hot, and its slightly sweet finish makes Zing Sauce one of our most "food friendly" all-purpose sauces (and it comes with recipes!)
4. Matouk's West Indian Hot Sauce, from Trinidad & Tobago, capturing the fierce fire of scotch bonnet peppers and taming it just a tad with the sunny tropical fruit flavor of papaya
5. Matouk's Flambeau Sauce, a thick, rich West Indies hot sauce that is SERIOUSLY hot thanks to a hefty helping of fiery scotch bonnet peppers
6. Georgia Peach & Vidalia Onion Hot Sauce: a mildly spicy and fruity sauce featuring two southern favorites: sweet Vidalia onions and sun-ripened Georgia peaches
7. Matouk's Hot Pepper Sauce, the fourth sauce in the Matouk's family, savory (not sweet) and featuring plenty of scotch bonnet peppers in a mustard-vinegar base
8. Scorned Woman Hot Sauce, an old favorite among hot sauce afficionados, made with a 4-pepper blend in a vinegar base, and living up to the saying that "Hell hath no fury like a Scorned Woman"
9. Jamaica Hell Fire Doc's Special, concocted by a Jamaican doctor using sun-ripened peppers, allspice and other tropical ingredients, this fiery sauce is the cure for the bland-food blues!
10. Jamaica Hell Fire 4 in 1 Hot Pepper Concentrate, a bit less intense than his Doc's Special sauce, this Jamaica Hell Fire still packs plenty of heat and authentic Jamaican flavor
Stay tuned for other categories of 2007's best-sellers!
Zestfully yours,
Gloria
1. Busha Browne's Pukka Sauce: hailing from Jamaica, this flavorful all-purpose pepper sauce is a regular on our monthly top-ten lists and was also the overall best-selling product across all categories for 2007!
2. Matouk's Calypso Sauce, a traditional West Indies mustard-based hot sauce made with aged, pickled scotch bonnet peppers
3. Capsicana Zing Sauce, made in NC, this zesty sauce is spicy without being hot, and its slightly sweet finish makes Zing Sauce one of our most "food friendly" all-purpose sauces (and it comes with recipes!)
4. Matouk's West Indian Hot Sauce, from Trinidad & Tobago, capturing the fierce fire of scotch bonnet peppers and taming it just a tad with the sunny tropical fruit flavor of papaya
5. Matouk's Flambeau Sauce, a thick, rich West Indies hot sauce that is SERIOUSLY hot thanks to a hefty helping of fiery scotch bonnet peppers
6. Georgia Peach & Vidalia Onion Hot Sauce: a mildly spicy and fruity sauce featuring two southern favorites: sweet Vidalia onions and sun-ripened Georgia peaches
7. Matouk's Hot Pepper Sauce, the fourth sauce in the Matouk's family, savory (not sweet) and featuring plenty of scotch bonnet peppers in a mustard-vinegar base
8. Scorned Woman Hot Sauce, an old favorite among hot sauce afficionados, made with a 4-pepper blend in a vinegar base, and living up to the saying that "Hell hath no fury like a Scorned Woman"
9. Jamaica Hell Fire Doc's Special, concocted by a Jamaican doctor using sun-ripened peppers, allspice and other tropical ingredients, this fiery sauce is the cure for the bland-food blues!
10. Jamaica Hell Fire 4 in 1 Hot Pepper Concentrate, a bit less intense than his Doc's Special sauce, this Jamaica Hell Fire still packs plenty of heat and authentic Jamaican flavor
Stay tuned for other categories of 2007's best-sellers!
Zestfully yours,
Gloria
Tuesday, January 22, 2008
Getting Rid of Gaminess
Here are some surefire ways to get rid of gamey flavor in venison, wild boar and other game:
*marinate the raw meat for 2 hours or more (overnight works great) in apple cider or apple juice, which will also add a touch of sweetness that nicely complements wild game
*marinate in Italian dressing - in addition to eliminating gaminess, the oil in the dressing will help keep the meat tender during cooking. For a special treat, marinade in Signolia's Balsamic Vinaigrette, which will add wonderful gourmet herbs and spices
*use soy sauce, worcestershire sauce, or teriyaki sauce as a marinade for a couple of hours. Each one of these will impart its own flavor to the meat. We also really like Bone Suckin' Yaki, for its richer flavor and lower sodium content (which means it won't dry out the meat)
*marinate and cook in Greg's Happy Sauce, an all-purpose marinade and cooking sauce that was developed at a hunting camp specifically to get rid of gamey flavor in venison and keep it tender and juicy while it cooks (and it's currently on sale at the Carolina Sauce Company!)
*if "fishy" fish is your concern, simply soak the fillets in milk or buttermilk for an hour or so to extract that fishy flavor
Make sure you do all your marinating or soaking in the refrigerator, and never use marinade that touched the raw meat on your cooked "finished product"!
Zestfully yours,
Gloria
*marinate the raw meat for 2 hours or more (overnight works great) in apple cider or apple juice, which will also add a touch of sweetness that nicely complements wild game
*marinate in Italian dressing - in addition to eliminating gaminess, the oil in the dressing will help keep the meat tender during cooking. For a special treat, marinade in Signolia's Balsamic Vinaigrette, which will add wonderful gourmet herbs and spices
*use soy sauce, worcestershire sauce, or teriyaki sauce as a marinade for a couple of hours. Each one of these will impart its own flavor to the meat. We also really like Bone Suckin' Yaki, for its richer flavor and lower sodium content (which means it won't dry out the meat)
*marinate and cook in Greg's Happy Sauce, an all-purpose marinade and cooking sauce that was developed at a hunting camp specifically to get rid of gamey flavor in venison and keep it tender and juicy while it cooks (and it's currently on sale at the Carolina Sauce Company!)
*if "fishy" fish is your concern, simply soak the fillets in milk or buttermilk for an hour or so to extract that fishy flavor
Make sure you do all your marinating or soaking in the refrigerator, and never use marinade that touched the raw meat on your cooked "finished product"!
Zestfully yours,
Gloria
Monday, January 21, 2008
Top 10 Best-Selling Sauces for 2007
It took a while, but we've finally compiled the list of the Top Ten Best-Selling Sauces and products across all categories, for the entire year of 2007. Our customers can't get enough of these! For the sake of "suspense", I've listed them in reverse order, from #10 first to #1 last.
10. Buderim Ginger Bears: Made with real ginger, these Australian gummy bears are zingy, not too sweet, and addictive!
9. Matouk's Flambeau Sauce, a thick, rich West Indies hot sauce that is SERIOUSLY hot thanks to a hefty helping of fiery scotch bonnet peppers
8. Scott's Barbecue Sauce: a spicy-hot vinegar-based eastern NC barbeque sauce made from a family recipe dating back to 1917 (and it's currently on sale!)
7. Matouk's West Indian Hot Sauce, from Trinidad & Tobago, capturing the fierce fire of scotch bonnet peppers and taming it just a tad with the sunny tropical flavor and natural sweetness of papaya
6. Blue Tick Dressing, a NC-made raspberry-red wine vinaigrette with poppyseeds that's not too sweet and makes a wonderful marinade as well as salad dressing
5. Carolina Swamp Sauce, a unique NC grilling sauce that's *not* traditional NC BBQ sauce but rather a gourmet blend of seasonings in a vinegar-tomato-worcestershire base
4. Capsicana Zing Sauce, made in NC, zestfully spicy without being hot, with a slightly sweet finish that makes this one of our most "food friendly" all-purpose sauces (and it comes with recipes!)
3. Wells Hog Heaven BBQ Sauce, a perenially popular eastern NC style vinegar-based BBQ sauce enhanced with just a touch of sugar and smoke to help round out the sharp vinegar edges, and just enough pepper to keep things interesting
2. Matouk's Calypso Sauce, a traditional West Indies caribbean-style hot sauce made with aged, pickled scotch bonnet peppers in a tangy mustard base
...And the Number 1 Best-Selling Sauce in 2007 from the Carolina Sauce Company is:
1. Busha Browne's Pukka Sauce: this Jamaican all-purpose pepper sauce hearkens back to colonial recipes and is a regular on our monthly top-ten lists because it's so good on everything and is just hot enough without being dangerous. Many customers buy it by the case, and use it on everything from scrambled eggs and sausage in the morning, to sandwiches at lunch, to meats and poultry and seafood (as well as side vegetables, soups, stews and more) at dinnertime. If you've never tried Busha Browne's Pukka Sauce, get a bottle today and you'll know with one taste why this is the "king" of hot sauces!
Zestfully yours,
Gloria
10. Buderim Ginger Bears: Made with real ginger, these Australian gummy bears are zingy, not too sweet, and addictive!
9. Matouk's Flambeau Sauce, a thick, rich West Indies hot sauce that is SERIOUSLY hot thanks to a hefty helping of fiery scotch bonnet peppers
8. Scott's Barbecue Sauce: a spicy-hot vinegar-based eastern NC barbeque sauce made from a family recipe dating back to 1917 (and it's currently on sale!)
7. Matouk's West Indian Hot Sauce, from Trinidad & Tobago, capturing the fierce fire of scotch bonnet peppers and taming it just a tad with the sunny tropical flavor and natural sweetness of papaya
6. Blue Tick Dressing, a NC-made raspberry-red wine vinaigrette with poppyseeds that's not too sweet and makes a wonderful marinade as well as salad dressing
5. Carolina Swamp Sauce, a unique NC grilling sauce that's *not* traditional NC BBQ sauce but rather a gourmet blend of seasonings in a vinegar-tomato-worcestershire base
4. Capsicana Zing Sauce, made in NC, zestfully spicy without being hot, with a slightly sweet finish that makes this one of our most "food friendly" all-purpose sauces (and it comes with recipes!)
3. Wells Hog Heaven BBQ Sauce, a perenially popular eastern NC style vinegar-based BBQ sauce enhanced with just a touch of sugar and smoke to help round out the sharp vinegar edges, and just enough pepper to keep things interesting
2. Matouk's Calypso Sauce, a traditional West Indies caribbean-style hot sauce made with aged, pickled scotch bonnet peppers in a tangy mustard base
...And the Number 1 Best-Selling Sauce in 2007 from the Carolina Sauce Company is:
1. Busha Browne's Pukka Sauce: this Jamaican all-purpose pepper sauce hearkens back to colonial recipes and is a regular on our monthly top-ten lists because it's so good on everything and is just hot enough without being dangerous. Many customers buy it by the case, and use it on everything from scrambled eggs and sausage in the morning, to sandwiches at lunch, to meats and poultry and seafood (as well as side vegetables, soups, stews and more) at dinnertime. If you've never tried Busha Browne's Pukka Sauce, get a bottle today and you'll know with one taste why this is the "king" of hot sauces!
Zestfully yours,
Gloria
Sunday, January 20, 2008
Valentine's Day Sale!
Say "I love you" to that special someone with a flavorful Hot & Saucy Gift Set from the Carolina Sauce Company! That's just one of many themed gift sets we have to offer, all at discount prices so there's something for every budget and every palate. We also have Gift Certificates if your sweetheart prefers to pick out his or her own gourmet treats. Or assemble your own unique collection of sauces and snacks from our bountiful offerings. To help you out, we've slashed our already low prices for the following products on sale through Valentine's Day or while supplies last:
*Greg's Happy Sauce
*Nando's Sweet Apricot Cooking & Grilling Sauce
*Both flavors of Ole Time BBQ Sauce
*Orelly's Jamaican Brown Q Sauce
*Orelly's Jamaican Jerk Q Sauce
*Both flavors of Scott's BBQ Sauce
*Both flavors of Wells Barbecue Sauce
*All flavors of Ass Kickin' Hot Sauce
*Blair's Mega Death Sauce
*All flavors of Burning Asphalt Hot Sauce
*Da Bomb Ground Zero Hot Sauce
*Selected flavors of Hog's Breath Hot Sauce
*Kato's Down South Hot Sauce
*Mad Dog Inferno Hot Sauce
*Selected flavors of Marie Sharp's Hot Sauce
*Mountainman Roast Corn Garlic & Chipotle Sauce
*Ring of Fire Chipotle Garlic Hot Sauce
*All flavors of Ruth's Mango Sauce
*All flavors (5oz) of Toad Sweat Dessert Hot Sauce
*Red Tide Dressing & Marinade
*SunFire Original Marinade
*SunFire Garlic Marinade
*Peppers Chipotle Smoked Corn Blue Crab Salsa
*Peppers Original Blue Crab Salsa
*Peppers Zesty Blue Crab Salsa
*Ass Kickin' Habanero Mustard
*Dave's Gourmet Jammin' Jerk Sauce
*Walkerswood Hot & Spicy Jerk Sauce
Zestfully yours,
Gloria
PS: If you're not in the mood to celebrate love -- or prefer to say "Good Riddance!" -- we have a "Love Stinks" Gift Set, too!
*Greg's Happy Sauce
*Nando's Sweet Apricot Cooking & Grilling Sauce
*Both flavors of Ole Time BBQ Sauce
*Orelly's Jamaican Brown Q Sauce
*Orelly's Jamaican Jerk Q Sauce
*Both flavors of Scott's BBQ Sauce
*Both flavors of Wells Barbecue Sauce
*All flavors of Ass Kickin' Hot Sauce
*Blair's Mega Death Sauce
*All flavors of Burning Asphalt Hot Sauce
*Da Bomb Ground Zero Hot Sauce
*Selected flavors of Hog's Breath Hot Sauce
*Kato's Down South Hot Sauce
*Mad Dog Inferno Hot Sauce
*Selected flavors of Marie Sharp's Hot Sauce
*Mountainman Roast Corn Garlic & Chipotle Sauce
*Ring of Fire Chipotle Garlic Hot Sauce
*All flavors of Ruth's Mango Sauce
*All flavors (5oz) of Toad Sweat Dessert Hot Sauce
*Red Tide Dressing & Marinade
*SunFire Original Marinade
*SunFire Garlic Marinade
*Peppers Chipotle Smoked Corn Blue Crab Salsa
*Peppers Original Blue Crab Salsa
*Peppers Zesty Blue Crab Salsa
*Ass Kickin' Habanero Mustard
*Dave's Gourmet Jammin' Jerk Sauce
*Walkerswood Hot & Spicy Jerk Sauce
Zestfully yours,
Gloria
PS: If you're not in the mood to celebrate love -- or prefer to say "Good Riddance!" -- we have a "Love Stinks" Gift Set, too!
Saturday, January 19, 2008
Healthy Roasted Pepper Soup
I made this healthy, zesty, quick & easy soup earlier this week when the weather turned cold. Instead of chicken broth, I defrosted some homemade turkey broth that Greg had made with the Thanksgiving turkey carcass (we had frozen the broth in convenient 1 and 2 cup containers). But you can use regular store-bought chicken broth as well as homemade broth. The tang from the sour cream or yogurt is nicely balanced by the natural sweetness of the corn and roasted peppers. Makes 4 hearty portions, or 6 smaller ones.
Ingredients
2 12-oz jars of roasted red peppers, drained (whole peppers instead of sliced/diced)
1 cup low-fat or fat-free chicken broth
1 1/2 cup fat-free sour cream or fat-free plain yogurt
1 cup skim milk
1 Tbs curry powder
1/8 to 1/4 tsp (or more) cayenne pepper
Pinch of salt (or to taste)
Pinch of sugar or sugar substitute (you can add up to 1 tsp if soup is too tangy)
2 cups fresh or frozen yellow corn kernels, cooked & drained
Optional: thinly sliced green onions as garnish
Optional: additional sour cream or yogurt as garnish
Place the first 6 ingredients in a blender or food processor and process until smooth. Taste before adding salt and sugar as desired, then process briefly to blend in the salt and sugar. Pour into a medium soup pan and add the cooked corn. Cover and bring to a simmer, careful not to boil (you don't want to curdle the soup), stirring occasionally. Simmer gently for a couple of minutes, until heated through. Serve topped with a dollop of sour cream or yogurt, and/or a sprinkling of green onions, if desired.
Zestfully yours,
Gloria
www.carolinasauce.com
Ingredients
2 12-oz jars of roasted red peppers, drained (whole peppers instead of sliced/diced)
1 cup low-fat or fat-free chicken broth
1 1/2 cup fat-free sour cream or fat-free plain yogurt
1 cup skim milk
1 Tbs curry powder
1/8 to 1/4 tsp (or more) cayenne pepper
Pinch of salt (or to taste)
Pinch of sugar or sugar substitute (you can add up to 1 tsp if soup is too tangy)
2 cups fresh or frozen yellow corn kernels, cooked & drained
Optional: thinly sliced green onions as garnish
Optional: additional sour cream or yogurt as garnish
Place the first 6 ingredients in a blender or food processor and process until smooth. Taste before adding salt and sugar as desired, then process briefly to blend in the salt and sugar. Pour into a medium soup pan and add the cooked corn. Cover and bring to a simmer, careful not to boil (you don't want to curdle the soup), stirring occasionally. Simmer gently for a couple of minutes, until heated through. Serve topped with a dollop of sour cream or yogurt, and/or a sprinkling of green onions, if desired.
Zestfully yours,
Gloria
www.carolinasauce.com
Friday, January 18, 2008
Latest Operation Sauce Drop Photos & Notes
Over the holidays and in the last couple of weeks, we received several thank-you notes to our donors from grateful troops serving abroad who received free boxes of sauce through Operation Sauce Drop. I've finally had a chance to get the notes and accompanying photos posted on our Operation Sauce Drop Feedback & Photos page. The newest notes and photos are in the lower half of the page. Let me add my own personal THANK YOU to all of you readers who have donated to Operation Sauce Drop!
If you'd like to make a donation in ANY amount (even $5 helps!), please go to our Contribute Here page. Everyone who makes a donation during January will receive a Carolina Sauce Company coupon for 10% off anything in our store (we'll take 10% off your entire product order), good through June 30, 2008!
Zestfully yours,
Gloria
If you'd like to make a donation in ANY amount (even $5 helps!), please go to our Contribute Here page. Everyone who makes a donation during January will receive a Carolina Sauce Company coupon for 10% off anything in our store (we'll take 10% off your entire product order), good through June 30, 2008!
Zestfully yours,
Gloria
Thursday, January 17, 2008
Spicy Cherry-Tomato Pasta
This recipe serves 4 as a main course, and you can use any type of pasta in the recipe: spaghetti, fettucine, farfale, penne, etc.
Ingredients
1 pkg of Pasta of your choice
1 pint Cherry tomatoes or Grape tomatoes
1 Tbs olive oil
1 Tbs butter
3 cloves garlic, minced
1 medium onion, chopped
1 cup sliced mushrooms (I use Crimini or Baby Bellos, you can also use white)
1/4 cup Dry red wine
Nando's Hot Peri-Peri Pepper Grinder
1/2 cup fresh basil, shredded
Heat oven to 350 degrees, and bring a stockpot of water to a boil on your stove (you can add a pinch of salt to the water if desired). Spray a baking sheet with cooking spray. While oven is preheating and water is coming to a boil, halve the tomatoes and place on the baking sheet. Bake the tomatoes at 350 degrees until wrinkled and caramelized (but not burnt), about 10 minutes. While the tomatoes are baking, add enough pasta for 4 to the boiling water and cook according to package directions. Drain the cooked pasta and set aside in a large bowl (not plastic).
Heat the butter and olive oil in a large skillet on medium-high heat. Add the garlic and onion, and sautee until golden (about 5 minutes). Add the mushrooms, red wine, and 4 to 6 "grinds" of the Nando's Hot Peri-Peri Pepper Grinder (or to taste). Stir well and cook until the mushrooms are cooked (3 to 5 minutes). Add the baked tomatoes and basil and stir to combine. Pour everything into the bowl with the pasta, and stir carefully to combine well. Serve with grated Parmesan cheese if desired.
Zestfully yours,
Gloria
Ingredients
1 pkg of Pasta of your choice
1 pint Cherry tomatoes or Grape tomatoes
1 Tbs olive oil
1 Tbs butter
3 cloves garlic, minced
1 medium onion, chopped
1 cup sliced mushrooms (I use Crimini or Baby Bellos, you can also use white)
1/4 cup Dry red wine
Nando's Hot Peri-Peri Pepper Grinder
1/2 cup fresh basil, shredded
Heat oven to 350 degrees, and bring a stockpot of water to a boil on your stove (you can add a pinch of salt to the water if desired). Spray a baking sheet with cooking spray. While oven is preheating and water is coming to a boil, halve the tomatoes and place on the baking sheet. Bake the tomatoes at 350 degrees until wrinkled and caramelized (but not burnt), about 10 minutes. While the tomatoes are baking, add enough pasta for 4 to the boiling water and cook according to package directions. Drain the cooked pasta and set aside in a large bowl (not plastic).
Heat the butter and olive oil in a large skillet on medium-high heat. Add the garlic and onion, and sautee until golden (about 5 minutes). Add the mushrooms, red wine, and 4 to 6 "grinds" of the Nando's Hot Peri-Peri Pepper Grinder (or to taste). Stir well and cook until the mushrooms are cooked (3 to 5 minutes). Add the baked tomatoes and basil and stir to combine. Pour everything into the bowl with the pasta, and stir carefully to combine well. Serve with grated Parmesan cheese if desired.
Zestfully yours,
Gloria
Wednesday, January 16, 2008
Fiery-Hot Baked Sweet Potato
Greg accidentally created this recipe when he sprinkled a baked sweet potato with what he thought was ground cinnamon. Upon taking a bite, he quickly discovered that the brown powder in the unlabeled bulk spice jar was NOT ground cinnamon, but rather ground habanero pepper powder!! Needless to say, he was rather surprised.... but ultimately concluded that it was a tasty, if outrageously HOT, alternative to cinnamon-spiced baked sweet potatoes.
Ingredients
1 sweet potato per person
Butter or margarine
Ground Habanero pepper powder (found at specialty or gourmet foods shops, ethnic markets and anywhere that sells bulk spices)*See Note below
Maple syrup (optional)
Wash and dry each sweet potato, and bake as usual (I like to rub the outside with a little butter or spray with butter spray before baking). When sweet potatoes are done, place on serving plate and cut a slit longways and pull the halves apart slightly. Place a few pats of butter or margarine in each potato, sprinkle lightly with habanero powder (or more heavily if you are a serious chilehead or capsaicin addict), and drizzle a little bit of maple syrup on top if desired. Serve with a nice tall glass of ice water, milk or other cold beverage of your choice.
Note: If you can't find ground habanero pepper powder, or you want to try something with a more complex flavor, you can't go wrong with either Habanero Rub From Hell or Habanero Seasoning From Hell, both of which are salt-free and packed with flavor and fire!
Zestfully yours,
Gloria
www.carolinasauce.com
Ingredients
1 sweet potato per person
Butter or margarine
Ground Habanero pepper powder (found at specialty or gourmet foods shops, ethnic markets and anywhere that sells bulk spices)*See Note below
Maple syrup (optional)
Wash and dry each sweet potato, and bake as usual (I like to rub the outside with a little butter or spray with butter spray before baking). When sweet potatoes are done, place on serving plate and cut a slit longways and pull the halves apart slightly. Place a few pats of butter or margarine in each potato, sprinkle lightly with habanero powder (or more heavily if you are a serious chilehead or capsaicin addict), and drizzle a little bit of maple syrup on top if desired. Serve with a nice tall glass of ice water, milk or other cold beverage of your choice.
Note: If you can't find ground habanero pepper powder, or you want to try something with a more complex flavor, you can't go wrong with either Habanero Rub From Hell or Habanero Seasoning From Hell, both of which are salt-free and packed with flavor and fire!
Zestfully yours,
Gloria
www.carolinasauce.com
Tuesday, January 15, 2008
Lessons Learned the Hard Way
Here are some words of advice, based on some lessons I've learned the hard way in my peppery adventures.
1. Capsaicin extract and bare skin should never meet. A few years back, while working our booth at a festival, I noticed that the lid on a bottle of Da Bomb The Final Answer wasn't screwed on right. When I picked up the bottle, the lid came off in my hands because the lip of the bottle was broken under the lid. Some of the sauce (capsaicin extract, actually, and it's stronger than military-grade pepper spray) spilled onto my fingertips. I wiped it off, wrapped up the bottle and threw it out, and walked to the nearest sink to wash my hands (a pretty long walk). Not much later, my fingers started to burn. In fact, every bit of me that I had managed to touch with my washed fingers started burning. The burn on my fingers was even worse the next day, and took several days to subside (despite much scrubbing with soap, alcohol and even milk). So if you ever have the misfortune of coming across a bottle of an ultra-hot hot sauce or Capsaicin extract that seems to be damaged or not properly sealed shut, HANDLE WITH EXTREME CAUTION (and with plastic gloves).
2. Beware of ultra-hot pepper fumes, especially if you have asthma or any other breathing issues. I once had to clean up the mess created by a shattered jar of Dave's Gourmet Insanity Salsa. I wish I had first put on one of those little blue "surgical masks" that you can get at a drugstore to prevent breathing in dust, pollutants, etc. After just a few seconds, the fumes emanating from the box slathered in ultra-hot salsa had me gasping for breath, sneezing uncontrollably, and tearing up my eyes (not good for a contact-lens wearer!). You'd think I'd learned my lesson, but a few weeks later I foolishly started to clean up a broken bottle of Matouk's Flambeau Sauce without first protecting my nose and eyes. Same uncomfortable consequences, of course. Rest assured that the next time I encounter a broken bottle or jar of one of our hotter products, I'll make sure to don one of those little blue nose masks and remove my contact lenses (and put on gloves) before tackling the mess.
3. NEVER touch contact lenses within 24 hrs of handling hot peppers with your bare hands. I confess to rarely wearing gloves when chopping raw hot peppers such as jalapenos or habaneros, because they simply don't hurt my skin (I've built up a resistance, I think, since most people do feel a burn). However, over Christmas I made the mistake of chopping 1 habanero (just 1) with bare hands while cooking dinner with my contact lenses on. That night before bed (and several hand-washings later), I removed my contacts and cleaned them. The next morning, when I attempted to put my contacts back in, I almost screamed from the instant pain upon putting a lens in one eye. Apparently the hand-washing (and even my morning shower) had not removed ALL the natural capsaicin from my fingers, and some residue had transfered onto the contact lenses while removing them (and the overnight disinfection hadn't removed the residue). I re-cleaned and disinfected my lenses, and 2 days later was able to wear them again. The next time I got ready to chop habaneros in the kitchen, I made sure to remove my contacts first!
If you've learned any peppery lessons the hard way, drop us a line to share your words of wisdom and advice!
Zestfully yours,
Gloria
www.carolinasauce.com
1. Capsaicin extract and bare skin should never meet. A few years back, while working our booth at a festival, I noticed that the lid on a bottle of Da Bomb The Final Answer wasn't screwed on right. When I picked up the bottle, the lid came off in my hands because the lip of the bottle was broken under the lid. Some of the sauce (capsaicin extract, actually, and it's stronger than military-grade pepper spray) spilled onto my fingertips. I wiped it off, wrapped up the bottle and threw it out, and walked to the nearest sink to wash my hands (a pretty long walk). Not much later, my fingers started to burn. In fact, every bit of me that I had managed to touch with my washed fingers started burning. The burn on my fingers was even worse the next day, and took several days to subside (despite much scrubbing with soap, alcohol and even milk). So if you ever have the misfortune of coming across a bottle of an ultra-hot hot sauce or Capsaicin extract that seems to be damaged or not properly sealed shut, HANDLE WITH EXTREME CAUTION (and with plastic gloves).
2. Beware of ultra-hot pepper fumes, especially if you have asthma or any other breathing issues. I once had to clean up the mess created by a shattered jar of Dave's Gourmet Insanity Salsa. I wish I had first put on one of those little blue "surgical masks" that you can get at a drugstore to prevent breathing in dust, pollutants, etc. After just a few seconds, the fumes emanating from the box slathered in ultra-hot salsa had me gasping for breath, sneezing uncontrollably, and tearing up my eyes (not good for a contact-lens wearer!). You'd think I'd learned my lesson, but a few weeks later I foolishly started to clean up a broken bottle of Matouk's Flambeau Sauce without first protecting my nose and eyes. Same uncomfortable consequences, of course. Rest assured that the next time I encounter a broken bottle or jar of one of our hotter products, I'll make sure to don one of those little blue nose masks and remove my contact lenses (and put on gloves) before tackling the mess.
3. NEVER touch contact lenses within 24 hrs of handling hot peppers with your bare hands. I confess to rarely wearing gloves when chopping raw hot peppers such as jalapenos or habaneros, because they simply don't hurt my skin (I've built up a resistance, I think, since most people do feel a burn). However, over Christmas I made the mistake of chopping 1 habanero (just 1) with bare hands while cooking dinner with my contact lenses on. That night before bed (and several hand-washings later), I removed my contacts and cleaned them. The next morning, when I attempted to put my contacts back in, I almost screamed from the instant pain upon putting a lens in one eye. Apparently the hand-washing (and even my morning shower) had not removed ALL the natural capsaicin from my fingers, and some residue had transfered onto the contact lenses while removing them (and the overnight disinfection hadn't removed the residue). I re-cleaned and disinfected my lenses, and 2 days later was able to wear them again. The next time I got ready to chop habaneros in the kitchen, I made sure to remove my contacts first!
If you've learned any peppery lessons the hard way, drop us a line to share your words of wisdom and advice!
Zestfully yours,
Gloria
www.carolinasauce.com
Monday, January 14, 2008
Ole Time BBQ Sauce
Ole Time Barbecue Restaurant in Raleigh has been around for decades, and is a favorite with locals for their pork barbecue, hush puppies, collard greens and other traditional southern food, including stick-to-your-ribs country breakfast fare in the mornings and tea so sweet that you won't need dessert. Serving hearty portions of old-fashioned food at old-fashioned prices, you'll leave well-fed without spending a lot of cash. What makes Ole Time's barbecue special? In my opinion it's their unique take on vinegar-based North Carolina BBQ sauce. The recipe for Ole Time Barbecue Sauce has been handed down through 3 generations of the same family, and starts with a traditional pepper-spiced vinegar base plus some tomato to add body and cut a bit of the vinegar tang. But then some unusual ingredients like tamarind and a bit of coffee are added, and the end result is a tangy (but not tart), slightly spicy and flavor-rich sauce that perfectly complements pork BBQ as well as grilled chicken and meats, baked beans and other hearty fare. Baste your ribs with it, and splash it on your scrambled eggs instead of ketchup. I personally like dipping french fries in Ole Time Barbecue Sauce. For afficionados of more austere eastern NC style barbecue sauce that's heavier on the vinegar and peppers, Ole Time has its Ole Time Hot Sauce, an authentic eastern NC vinegar-based BBQ sauce with plenty of red pepper and hot pepper, and absolutely NO tomatoes (this is a sauce for purists). Ideal for pulled pork, Ole Time Hot Sauce is also terrific when added to collards, mustard greens and other "sharp" cooked greens. I also splash it on my green beans, and even dip hush puppies in it.Now is the time to try one or both flavors of Ole Time Sauces, as they're currently on sale only at the Carolina Sauce Company!
Zestfully yours,
Gloria
Sunday, January 13, 2008
Boar & Castle Sauce Update
Sadly, the rumors you've been hearing about Boar & Castle Sauce are true: The manufacturer stopped making this classic sauce last year and it is no longer available. It's my understanding that there are several parties interested in buying the recipe and manufacturing rights, so there is a possibility that Boar & Castle Sauce might someday be available again. But that is all we know. We've had over 100 people email or call us, asking about this long-time favorite and wanting to be notified if and when Boar & Castle is back on the market. Many of these folks have shared stories of enjoying Boar & Castle Sauce for over 20, 30, 40 and even 50+ years, and of eating at the original Boar & Castle Restaurant in Greensboro. Many of these folks also said they know several people who want their Boar & Castle Sauce back, and want to order it by the case. In short, there is a LOT of demand for this sauce, and hopefully this will result in a deal being reached with a new manufacturer to resume production of Boar & Castle Sauce. But until then, if you want to stay informed regarding the status of this sauce, including notification if and when you can buy it again, your best bet is to subscribe to this RSS feed since we will have the latest news on Boar and Castle Sauce as it becomes available. To subscribe (it's FREE), simply click on the icon below:
Subscribe in a readerIf you are unable to subscribe to the RSS feed but want to be notified if and when Boar & Castle Sauce is available again, please email us at "sales AT carolinasauce DOT com" or call us at 919-765-0143. And if you have any Boar & Castle stories you'd like to share, please leave us a comment here with your story.
Zestfully yours,
Gloria
www.carolinasauce.com
Friday, January 11, 2008
December's Top Ten Best-Selling Sauces Now Posted!
The Top Ten Best-Sellers lists have now been updated for December 2007 sales at the Carolina Sauce Company. Here are the links for the specific product categories, and some notable best-selling products:
*Best-Selling Hot Sauces: One of our regular winners came in at No. 1, but Dat'l Do It Hot Sauce cracked the Top Ten for the first time, at a respectable #10
*Best Selling Barbecue Sauces: Another longtime favorite was first, but Shoog's Authentic NC Barbeque Sauce blew the rest of the field away with its initial entry at #2!
*Best Selling Rubs: One of my personal favorites, Pig Pen's Original Seasoning from Salisbury, NC broke in at an impressive #4
*Best-Selling Marinades and Dressings: Our very own Greg's Happy Sauce continued its streak of Top Ten finishes, this time at #6
*Best-Selling Salsa and Relish: Jalapeno lovers came out in force to make Just My Taste Jalapeno Dip the #8 best-seller in this category
*Best Selling Jerks and Curries: All three of Pluto's Organic Jamaican Sauces (Mild Jerk, Hot Jerk, and Paradise Potion) came in at #9, #8 and #4 respectively
*Best-Selling Mustards: A southwestern favorite, Ass Kickin' Mustard , finished at #5
*Best Selling Wing Sauces: The "Suicidal" version of Anchor Bar Buffalo Wing Sauce broke in at #6,
*Best Selling Snacks: An Australian newcomer, Simply Wicked Fruit 'n Ginger Bears, cracked the Best-Seller list for the first time, at #6
*Best Selling North Carolina Products: The ever-popular Capsicana Zing Gourmet Sauce took top honors, and was also the Best-Selling Hot Sauce for December
*Best Selling Gift Sets: With the holiday shopping season in full swing in December, the best-selling gift set was our NC BBQ Sauce Gift Set, Mild
Zestfully yours,
Gloria
*Best-Selling Hot Sauces: One of our regular winners came in at No. 1, but Dat'l Do It Hot Sauce cracked the Top Ten for the first time, at a respectable #10
*Best Selling Barbecue Sauces: Another longtime favorite was first, but Shoog's Authentic NC Barbeque Sauce blew the rest of the field away with its initial entry at #2!
*Best Selling Rubs: One of my personal favorites, Pig Pen's Original Seasoning from Salisbury, NC broke in at an impressive #4
*Best-Selling Marinades and Dressings: Our very own Greg's Happy Sauce continued its streak of Top Ten finishes, this time at #6
*Best-Selling Salsa and Relish: Jalapeno lovers came out in force to make Just My Taste Jalapeno Dip the #8 best-seller in this category
*Best Selling Jerks and Curries: All three of Pluto's Organic Jamaican Sauces (Mild Jerk, Hot Jerk, and Paradise Potion) came in at #9, #8 and #4 respectively
*Best-Selling Mustards: A southwestern favorite, Ass Kickin' Mustard , finished at #5
*Best Selling Wing Sauces: The "Suicidal" version of Anchor Bar Buffalo Wing Sauce broke in at #6,
*Best Selling Snacks: An Australian newcomer, Simply Wicked Fruit 'n Ginger Bears, cracked the Best-Seller list for the first time, at #6
*Best Selling North Carolina Products: The ever-popular Capsicana Zing Gourmet Sauce took top honors, and was also the Best-Selling Hot Sauce for December
*Best Selling Gift Sets: With the holiday shopping season in full swing in December, the best-selling gift set was our NC BBQ Sauce Gift Set, Mild
Zestfully yours,
Gloria
Thursday, January 10, 2008
January's Free Gifts for Blog Readers
It's time to reap the rewards of being a Carolina Sauce Company blog reader and/or RSS subscriber! There are three easy ways to receive a free gift anytime through January 31st:
(1) Place an order for one or more products from the Carolina Sauce Company to be delivered to you, and enter the term "Blog1" in the COMMENTS line on the online order form, and we will select a free sample of one of our products to send you. If you order by phone, simply mention this blog when placing your order and we'll send you the free sample.
(2) Place an order for one or more products OR for a Gift Certificate from the Carolina Sauce Company to be delivered to someone else, and enter the term "Blog1" in the COMMENTS line on the online order form, and we will email you a coupon for 10% off your next order of products from the Carolina Sauce Company, good through June 30th, 2008! You can also claim your coupon when you order by phone - just mention this blog when placing your order.
(3) Make a donation to Operation Sauce Drop in any amount between now and January 31st, and enter the term "Blog1" in the COMMENTS line on the online order form (or if you donate through PayPal, send us an email at "sales AT carolinasauce DOT com" and mention this Blog). We will then email you a coupon for 10% off your next order of products from the Carolina Sauce Company, good through June 30, 2008! (And yes, even if you've already donated to Operation Sauce Drop in the past, you can still get your discount coupon if you make another donation between now and January 31st.)
Best of all, do all of the above, and you'll get all three gifts: a FREE sample of our choice shipped to you with your order, and TWO coupons for 10% off your next two orders! (And yes, you can also do two out of three and get the two applicable gifts.) So what are you waiting for?!? Place your orders and make a donation today, and get your free gifts right away!
Zestfully yours,
Gloria
(1) Place an order for one or more products from the Carolina Sauce Company to be delivered to you, and enter the term "Blog1" in the COMMENTS line on the online order form, and we will select a free sample of one of our products to send you. If you order by phone, simply mention this blog when placing your order and we'll send you the free sample.
(2) Place an order for one or more products OR for a Gift Certificate from the Carolina Sauce Company to be delivered to someone else, and enter the term "Blog1" in the COMMENTS line on the online order form, and we will email you a coupon for 10% off your next order of products from the Carolina Sauce Company, good through June 30th, 2008! You can also claim your coupon when you order by phone - just mention this blog when placing your order.
(3) Make a donation to Operation Sauce Drop in any amount between now and January 31st, and enter the term "Blog1" in the COMMENTS line on the online order form (or if you donate through PayPal, send us an email at "sales AT carolinasauce DOT com" and mention this Blog). We will then email you a coupon for 10% off your next order of products from the Carolina Sauce Company, good through June 30, 2008! (And yes, even if you've already donated to Operation Sauce Drop in the past, you can still get your discount coupon if you make another donation between now and January 31st.)
Best of all, do all of the above, and you'll get all three gifts: a FREE sample of our choice shipped to you with your order, and TWO coupons for 10% off your next two orders! (And yes, you can also do two out of three and get the two applicable gifts.) So what are you waiting for?!? Place your orders and make a donation today, and get your free gifts right away!
Zestfully yours,
Gloria
Wednesday, January 9, 2008
Bethany's Garlic Hot Wings
One of our customers sent me her recipe for hot wings with a garlicky kick, thanks to the addition of Pain Is Good #37 Garlic Hot Sauce. If you love garlic and enjoy spicy hot wings, then you need to give this recipe a try!
Ingredients
12 to 16 raw chicken wings
1 stick of unsalted butter
1 tsp cayenne pepper
4 tsp Pain Is Good Batch #37 Garlic Hot Sauce
1 tsp salt (you can omit if on a low-sodium diet. Kosher salt is best if you use salt)
Place your top oven rack so that it is 3 to 4 inches below the broiler, and preheat your broiler. While the broiler is pre-heating, melt the butter in a small pan on your stove. Stir in the cayenne and hot sauce, and salt if using. Place the chicken wings on a broiler pan or baking sheet and brush them with the melted butter mixture. Place the pan or sheet on the rack so that the wings are about 3 inchels below the broiler heat, and broil for 8 minutes. Carefully turn the wings over, brush them again with the butter mixture, and broil for 4 more minutes or until cooked through. Discard any leftover butter mixture that came in contact with the raw chicken or the brush. Serve the wings with the traditional Buffalo wing garnishes of celery and carrot sticks, and blue cheese or ranch dressing for dipping.
Don't have time to make hot wings from scratch? The Carolina Sauce Company has quite a selection of wing sauces, ranging from pleasantly buttery-peppery to suicidal-hot, plus exotic flavors like Jamaican wing sauce, Honey BBQ and Honey Mustard. Stock up before the big game, and throw the zestiest football party ever!
Zestfully yours,
Gloria
Ingredients
12 to 16 raw chicken wings
1 stick of unsalted butter
1 tsp cayenne pepper
4 tsp Pain Is Good Batch #37 Garlic Hot Sauce
1 tsp salt (you can omit if on a low-sodium diet. Kosher salt is best if you use salt)
Place your top oven rack so that it is 3 to 4 inches below the broiler, and preheat your broiler. While the broiler is pre-heating, melt the butter in a small pan on your stove. Stir in the cayenne and hot sauce, and salt if using. Place the chicken wings on a broiler pan or baking sheet and brush them with the melted butter mixture. Place the pan or sheet on the rack so that the wings are about 3 inchels below the broiler heat, and broil for 8 minutes. Carefully turn the wings over, brush them again with the butter mixture, and broil for 4 more minutes or until cooked through. Discard any leftover butter mixture that came in contact with the raw chicken or the brush. Serve the wings with the traditional Buffalo wing garnishes of celery and carrot sticks, and blue cheese or ranch dressing for dipping.
Don't have time to make hot wings from scratch? The Carolina Sauce Company has quite a selection of wing sauces, ranging from pleasantly buttery-peppery to suicidal-hot, plus exotic flavors like Jamaican wing sauce, Honey BBQ and Honey Mustard. Stock up before the big game, and throw the zestiest football party ever!
Zestfully yours,
Gloria
Tuesday, January 8, 2008
Thanks From Our Troops
Today I received this photograph together with the following email from a soldier who is currently serving in Afghanistan, and who received a free gift box of sauce thanks to the generosity of folks who have contributed to Operation Sauce Drop:"Thank you for your support - you guys are great. We are enjoying the sauce - it is great. Here is a picture from OIF III (Operation Iraqi Freedom 3). Sorry it took me this long to thank you but it gets extremely hectic here but I was going to do it sooner or later. The picture is a little old but I don't have any recent one. It was taken in 2005."
The fact that he took the time to find a photo and write a note of thanks to Operation Sauce Drop contributors really touched my heart. This is just one of many emails, notes and photographs we've received from deployed military personnel who have received free gift boxes of sauce through Operation Sauce Drop. To see more photos and read other thank-you notes, just visit our Operation Sauce Drop Feedback page.
To date, Operation Sauce Drop has shipped free sauce gift boxes to 132 servicemen and women stationed in Iraq, Afghanistan, and other locations far from home. Operation Sauce Drop is made possible by the generous contributions of people like you, who have donated anywhere from $5 to $300 to help us cover the cost of purchasing sauces and shipping them overseas. On average, it costs about $20 to send 1 gift box of sauce (and that's at cost - Carolina Sauce Company isn't making any money and is actually contributing towards the cost of each gift box). Military personnel with an APO/FPO mailing address can select from among 7 different free gift boxes of sauce, and Carolina Sauce Company ships them out "first come, first serve" as donations come in to fund Operation Sauce Drop.
At this time, Operation Sauce Drop has a waiting list of 104 deployed servicemen and women who have signed up to receive a free gift box of sauce. The problem is, we're currently out of funds and are waiting for more contributions so that we can purchase the sauces and ship out more gift boxes to our troops on the waiting list. You can do your part by sending in a contribution in any amount - even if it's just $5 or $10, or whatever you can afford. To contribute, just click here. And to read more about Operation Sauce Drop, just click here.
The troops thank you for your support!
Zestfully yours,
Gloria
Monday, January 7, 2008
December's Best-Selling Sauces & Products
Happy New Year, faithful readers! Here at Carolina Sauce Company, we're starting 2008 off with a bang and gearing up to make this our zestiest year yet, with even more delicious and intriguing new products as well as an expansion of website features and benefits for our loyal customers. Bet let's not get too far ahead of ourselves this first full week of the New Year - there's still some unfinished business from 2007, including our best-seller lists for December and for the entire year. Here are the Top Ten Best-Selling Sauces and Products (across all categories) for the month of December:
1. Capsicana Zing Sauce, made in NC, zestfully spicy without being hot, with a slightly sweet finish that makes this one of our most "food friendly" sauces
2. Busha Browne's Pukka Sauce, this Jamaican all-purpose pepper sauce hearkens back to colonial recipes and is a regular on our top-ten lists because it's so good on everything
3. Carolina Swamp Sauce, a unique NC grilling sauce that's *not* traditional NC BBQ sauce but rather a gourmet blend of seasonings in a vinegar-tomato-worcestershire base
4. Blue Tick Dressing, a NC-made raspberry-red wine vinaigrette with poppyseeds that's not too sweet and makes a wonderful marinade as well as salad dressing
5. Matouk's Flambeau Sauce, a thick, rich West Indies hot sauce that is SERIOUSLY hot thanks to a hefty helping of fiery scotch bonnet peppers
6. Shoog's Authentic NC BBQ Sauce, a newcomer to our store, the name says it all: this is THE sauce you need for vinegar-based North Carolina pulled pork barbeque!
7. Wells Hog Heaven BBQ Sauce, a perenially popular eastern NC style vinegar-based BBQ sauce enhanced with just a touch of sugar and smoke to help round out the sharp vinegar edges, and just enough pepper to keep things interesting
8. Matouk's West Indian Hot Sauce, from Trinidad & Tobago, capturing the fierce fire of scotch bonnet peppers and taming it just a tad with the sunny tropical flavor of papaya
9. Georgia Peach & Vidalia Onion Hot Sauce, this award-winning sauce may be mild on the heat scale but it's off the charts with fabulously fruity and savory flavors
10. Matouk's Calypso Sauce, a traditional West Indies caribbean hot sauce made with aged, pickled scotch bonnet peppers in a tangy mustard base: Hot Hot Hot!
Stay tuned for our December best-seller lists in specific product categories (Hot Sauce, BBQ Sauce, Gift Sets, etc.)
Zestfully yours,
Gloria
1. Capsicana Zing Sauce, made in NC, zestfully spicy without being hot, with a slightly sweet finish that makes this one of our most "food friendly" sauces
2. Busha Browne's Pukka Sauce, this Jamaican all-purpose pepper sauce hearkens back to colonial recipes and is a regular on our top-ten lists because it's so good on everything
3. Carolina Swamp Sauce, a unique NC grilling sauce that's *not* traditional NC BBQ sauce but rather a gourmet blend of seasonings in a vinegar-tomato-worcestershire base
4. Blue Tick Dressing, a NC-made raspberry-red wine vinaigrette with poppyseeds that's not too sweet and makes a wonderful marinade as well as salad dressing
5. Matouk's Flambeau Sauce, a thick, rich West Indies hot sauce that is SERIOUSLY hot thanks to a hefty helping of fiery scotch bonnet peppers
6. Shoog's Authentic NC BBQ Sauce, a newcomer to our store, the name says it all: this is THE sauce you need for vinegar-based North Carolina pulled pork barbeque!
7. Wells Hog Heaven BBQ Sauce, a perenially popular eastern NC style vinegar-based BBQ sauce enhanced with just a touch of sugar and smoke to help round out the sharp vinegar edges, and just enough pepper to keep things interesting
8. Matouk's West Indian Hot Sauce, from Trinidad & Tobago, capturing the fierce fire of scotch bonnet peppers and taming it just a tad with the sunny tropical flavor of papaya
9. Georgia Peach & Vidalia Onion Hot Sauce, this award-winning sauce may be mild on the heat scale but it's off the charts with fabulously fruity and savory flavors
10. Matouk's Calypso Sauce, a traditional West Indies caribbean hot sauce made with aged, pickled scotch bonnet peppers in a tangy mustard base: Hot Hot Hot!
Stay tuned for our December best-seller lists in specific product categories (Hot Sauce, BBQ Sauce, Gift Sets, etc.)
Zestfully yours,
Gloria