Saturday, October 31, 2009

Spicy Pumpkin-Pie Party Mix

Need a quick recipe for a Halloween party? Looking for a seasonal spicy snack to take to your tailgate this weekend? Try this crunchy snack mix, seasoned with pumpkin pie spices and a bit of pepper! This recipe makes 4 cups and can be doubled or halved as needed

2 1/2 cups corn, rice or wheat Chex cereal (or some of each)
2/3 cup mini-pretzels
2/3 cups broken walnuts
4 Tbs butter or margarine
4 tsp honey
1 tsp pumpkin pie spice*
1/4 tsp cracked black pepper (or more to taste)

Combine the cereal, mini-pretzels and walnuts in a large baking pan or in two 8x8x2 inch baking pans. Preheat oven to 350F degrees. Stir together the butter or margarine, honey, pumpkin spice mix and pepper in a saucepan. Heat on the stove, stirring, until the butter or margarine is melted. Drizzle over the cereal and carefully toss to mix well. Bake at 350F degrees about 12 to 15 minutes, stirring once. Place the pan(s) on a cooling rack to allow the snack mix to cool. Store in an airtight container.

*You can use a commercial pumpkin pie spice blend, or try this recipe from Rodale's Natural Foods Cookbook, which makes 2 Tablespoons and can be stored for future use.

Homemade Pumpkin Pie Spice Mix
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground mace
1/2 tsp ground cloves

Combine together all ingredients and mix to blend thoroughly -- I place the ingredients in a small plastic container with a tight-sealing lid or in a clean & dry glass spice bottle with a lid, and then shake the container until everything is mixed uniformly. Store in a tightly covered container.

Zestfully yours,
Carolina Sauce Company

Thursday, October 29, 2009

Outta The Park BBQ Sauce Wins 1st Place Scovie Award!

Outta the Park BBQ Sauce is one of the newest products at the Carolina Sauce Company, and quickly has become one of our best-sellers as well as one of my favorite sauces. And now, it's also the winner of a prestigious international award! Outta the Park BBQ Sauce won First Place at the 2010 Scovie Awards competition, in the All-Natural Mild BBQ Sauce category -- and as anyone who has tasted this barbecue sauce can tell you, the award is well-deserved. Made with organic ketchup, brown sugar, real butter, savory garlic, zippy ginger and just a touch of spicy jalapenos, this all-natural barbecue sauce is sublimely delicious on everything from ribs, chicken, pork, shrimp and burgers, to recipes like meatloaf and even pizza. The flavor is rich and pleasantly sweet, and finishes with a bit of a peppery kick (but still mild enough for kids and other sensitive folks to enjoy). Even vegetarians love this sauce, on veggie burgers, grilled tofu, roasted veggies, in baked beans and more. And if you are a hunter or otherwise have access to venison, Outta the Park BBQ Sauce makes a terrific tenderizing marinade for venison and other tougher meats: Simply place the meat in a resealable plastic bag or container with enough sauce to coat & cover, marinate overnight in the fridge, and then grill, broil, bake or slow-cook in a crockpot. I guarantee the results will be mouthwatering!

If you haven't tried Outta the Park BBQ Sauce yet and want a proven winner, order some today from Carolina Sauce while it's on sale!

Zestfully yours,

Wednesday, October 28, 2009

FREE Hot Sauce, BBQ Sauce for saying "Trick or Treat"

Want FREE samples of hot sauce, BBQ sauce, and other zesty products? Simply say "trick or treat" when you order from the Carolina Sauce Company! Find out more by reading our Halloween Newsletter. But don't delay: The free giveaway ends this Saturday, October 31st!

Zestfully yours,

PS: Want to cash in on other special sales, discount coupons and FREE stuff? Then sign up for our free eNewsletter! Simply click on the Newsletter link on the Carolina Sauce Company home page, found in the middle column down towards the middle.

Tuesday, October 27, 2009

Conquering Lion Hot Sauces Are Back!

Hot Sauce fans, rejoice! Conquering Lion Hot Sauces are back in stock, and they're on sale at the Carolina Sauce Company online store! Made in West Virginia from all-natural, mostly organic ingredients, these rich and smoky hot sauces are lovingly hand-crafted in small batches using local produce grown without chemical pesticides or fertilizers. The tomatoes and hot peppers (including habaneros and cayennes) are picked at peak ripeness and then smoked using 100% Appalachian hickory wood. The process takes 3 days and the end result is a deliciously complex and robust hot sauce that delivers layers of earthy, smoky flavor and plenty of peppery firepower.

The original Conquering Lion Hickory-Smoked Hot Sauce has a good hot heat level, thanks to the use of habanero peppers and cayenne peppers as primary ingredients, blended with sweet red bell peppers, carrots and onions in a rich tomato base to help tame the fiery habaneros. But this isn't a wimpy, watery vinegar hot sauce: The hickory smoked flavor is fantastic, and nicely balances the peppery heat. This is a terrific all-purpose hot sauce when you want to add smoky heat to a dish, and makes a nice accompaniment to grilled, roasted or broiled meats (including game), veggies and poultry. It's also great on hamburgers, veggie burgers and in chili recipes. If you are a serious chilehead and crave extremely hot foods, then Conquering Lion Hickory-Smoked XXX Hot Sauce is for you. This is about as hot as you can get without adding capsaicin extract to artificially raise the heat level of a hot sauce. However, this super-hot sauce still delivers the delicious multi-dimensional rich flavor that makes Conquering Lion Hot Sauces among my favorites. Just be sure to use the XXX sauce with discretion.

For folks who enjoy a little splash of tropical flavor with their intense heat, Conquering Lion Hickory Smoked Mango Hot Sauce starts off with the XXX Hot Sauce as the base and then adds fresh Florida organic mangoes for just a hint of subtle sweetness. This hot sauce is especially nice in baked beans, sloppy joes, meatloaf, and added to tomato-based BBQ sauces that need some extra punch. All three flavors are 100% natural, mostly organic (the manufacturer is working on getting official organic certification for his products), non-GMO, have less than 1 mg sodium per serving, and have no more than 1 carb per serving. Try them now, while they're in stock and on sale at Carolina Sauce!

Zestfully yours,

Monday, October 26, 2009

Dave's Gourmet Discontinues Garlic Chile Sauce

First, it was "downsized" from a 10 oz bottle to a 5 oz bottle. Now, it's gone for good. We learned today that Dave's Gourmet has discontinued its Sriracha-style Garlic Chile Sauce, and we are unable to get any more. We sold out this weekend, and none of our suppliers has any left in stock. I guess all good things must come to an end eventually.

If you are a fan of Dave's Garlic Chile Sauce and are now looking for a replacement, I recommend A Taste of Thai Garlic Chile Sauce, which is actually made in Thailand and adds just the right zesty kick to pretty much any savory dish (not just Thai or other Asian cuisines). This is an authentic Thai Sriracha sauce with peppery fire and plenty of pungent garlic. Try it on pizza instead of using red pepper flakes, or on scrambled eggs instead of ordinary hot sauce, and wake up your palate to new possibilities!

Zestfully yours,

Sunday, October 25, 2009

Final Food Finds at the NC State Fair

We spent the morning and early afternoon today at the State Fair, sampling a few more foods and visiting with friends, including the nice folks who make Lilly's Gourmet Maple Butter, who were sampling their decadently delicious maple butter at the Got to be NC tent. That's one of my favorite sweet treats spread on toast or a bagel, or stirred into hot oatmeal on a cold morning, or drizzled over a baked sweet potato with dinner.

Speaking of sweet stuff, I had to try the deep-fried cookie dough after reading a mouthwatering description on a local blog. I'm pleased to report that the original reviewer did not exaggerate in praising this temptation! A little larger than a golf ball, the outside breading is similar in texture and taste to fried dough or elephant ears, while the inside is warm, gooey cookie dough with melted chocolate chips. MMMMMmmmmmmm, heavenly!! I don't usually care for deep-fried foods, but this was worth every calorie and fat gram.

We went back to the Ragin Cajun for lunch, and the friends we were with enjoyed the chicken & shrimp gumbo and the fried shrimp, while Greg and I split an order of crawfish tails (lightly battered & fried) and Cajun fries. Our food had a nice medium spicy heat and good Cajun flavor, and their homemade "special sauce" (creamy with Cajun spices) was a nice counterpoint.

One of our friends had never had kettle corn before, so we got some at the booth near the blacksmith. She agreed that it was addictively good, and we enjoyed our snack as we walked back up to the livestock and poultry exhibits.

I was craving one last ham biscuit from the Cary United Methodist Church restaurant, but the line was very long and also not moving at all, so we gave up after standing around for about 10 minutes without any signs of progress. Instead, we walked back down to the bake shop by the pig races and I chowed down on a gigantic strawberry strudel. It was very good, but the blueberry one from last week was a bit better. Although I was still craving something salty, I felt rather full and it was time to head home. Maybe I'll cook something up for dinner tonight with some smoked sausage or bacon to satisfy that craving.... and start counting down the days to next year's State Fair!

Zestfully yours,

Saturday, October 24, 2009

Spicy & Crunchy Cranberry Coleslaw

Here's a zesty coleslaw recipe that's perfect for cooler weather and Fall or Winter dishes.

1 16oz package of shredded cabbage or shredded broccoli for slaw
1 cup dried cranberries
1/3 to 1/2 cup walnut pieces
1/3 cup mayonnaise (I use low fat)
1 Tbs sugar (you can use a sugar substitute like Splenda or Equal)
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne
2 Tbs red wine vinegar

In a large bowl, stir together the mayonnaise, sugar, salt, black pepper, cayenne and vinegar. Add the slaw mix and toss gently to coat thoroughly. Refrigerate until ready to serve. Just before serving, stir in the cranberries and walnut pieces.

Zestfully yours,

PS: If you love cranberries and enjoy spicy foods, check out Toad Sweat Cranberry Dessert Hot Sauce, a deliciously unique sweet & spicy cranberry hot sauce that's terrific with turkey, pork, chicken, cheesecake, ice cream and even oatmeal!

Friday, October 23, 2009

Pomegranate Sweet & Sour Sauce

Here is my adaptation of traditional sweet & sour sauce, using Pomegranate Teriyaki Sauce instead of ordinary teriyaki sauce.

1 cup Olio & Spices Pomegranate Teriyaki Sauce
1 cup red wine vinegar
2 cups sugar
1/2 Tbs minced garlic
1/2 Tbs minced ginger
1/2 Tbs chopped green onions (including some of the green part)
1/4 cup cold water
2 Tbs cornstarch
1/2 cup ketchup

Combine the Pomegranate Teriyaki sauce, vinegar, sugar, garlic, ginger and green onions in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Whisk together the water and cornstarch in a small bowl until smooth. Pour this mixture into the saucepan, stir and bring back to a boil. Cook for about 1 minute or until the sauce thickens. Stir in the ketchup and combine well. That's it!

Zestfully yours,

Thursday, October 22, 2009

More Food Finds at the NC State Fair

We went back to the State Fair today and tried some new food items, several of which were surprisingly good. We also visited with some old friends at the Got To Be NC tent, where you can sample and purchase tasty NC sauces, seasonings, ice cream and more. The folks who make Zing Sauce were there as usual, and we sampled a delicious new salmon & cream cheese spread made with their sauce. They were kind enough to share the recipe with me, and you can get a copy when you order Zing Sauce from the Carolina Sauce Company. We also said hi to the folks who make Durn Good Hot Sauce and Seasonings, who were sampling their zesty products. Down past the Durn Good table, Greg tried the Brightleaf Hot Dogs and raved about their "red hots" (bright red hot dogs with a pleasant spiciness) and smoked sausage.

We were too late for the Neomonde bread baking demo across from the Village of Yesteryear, but the enticing smell of baking bread was still wafting from the tent opening, making me yearn for some freshly baked bread. Maybe we can visit there on Sunday when we go back for our final fair trip.

Back at the Ragin' Cajun booth, Greg tried the Sausage Po'boy, which turned out to be more of a sausage sandwich rather than a traditional po'boy. While the sausage was authentically flavorful and spicy, the sandwich came with non-po'boy toppings including American cheese, lettuce, tomatoes, fried onion, and no remoulade. It was still good anyway, Greg said, although it was huge and quite messy to eat - don't forget to grab plenty of napkins and a fork!

Speaking of messy foods, there is no neat & tidy way to enjoy roast corn dripping in butter, with the husks pulled back and wrapped around the end to make a handle. But boy, is it good!

I had to try a muscadine cider slushy, made with NC's famous muscadine grapes (no, it doesn't have alcohol in it), and I was pleasantly surprised at how amazingly good it was: Intensely grape-y with real muscadine flavor and none of that sickly-sweet artificial flavor of regular convenience store slushies. I bet it would make an amazing muscadine frozen daquiri with a splash of rum (or a muscadine margarita with tequila). You can find muscadine slushies at the Ragin Cajun, but I think they might be available at other vendors as well. And they were giving out free mini samples in one of the exhibit halls, in case you want to try before you buy.

I had to have one of the few fried foods I really like: Fried okra from the State Farmer's Market truck near the grandstand. As always, the okra was freshly fried to perfection, with golden crispy breading that wasn't soggy and the okra had NO slime at all. Definitely a taste of Southern heaven, and for only $1.50 it's a steal. I've never had any of the other fare from the NC State Farmer's Market truck, but their biscuits look huge and smell great, and they also have cobbler, banana pudding and other traditional NC foods.

The biggest surprise of the night was the chocolate covered bacon, from the strawberry shortcake vendor with the giant inflatable strawberry on top (up from the lake & before the Village of Yesteryear). It was remarkably good! The bacon comes "woven" onto a skewer and is coated with an excellent dark chocolate "shell". The flavor contrast of the salty, smoky bacon and the sweet but intensely chocolate coating is quite appealing, and the texture was not bad: Though not exactly crispy, the bacon was definitely not limp (more "toothy") and the chocolate coating was similar to the shell on ice cream popsicles (yes, the chocolate covered bacon is served chilled). Because it comes on a skewer and the chocolate shell is solid, this isn't messy. I can't imagine eating a whole bunch of this since the flavors are so rich, but the single piece on the skewer was a nice big piece, plenty for Greg & me to share after having indulged in other fair food. Would I have chocolate covered bacon again? Yes, I think so. Heck, I might even try making it at home!

Zestfully yours,

Wednesday, October 21, 2009

Spicy Sauteed Collards with Bacon

Bacon and Collard GreensCold weather means fresh collard greens and other dark leafy greens like turnip greens and kale are readily available. Here is a zesty and simple recipe inspired by traditional Southern cooking.  Collard greens are often served on New Year's Day for good luck and prosperity in the coming year (the green leaves are symbolic of money).  You can make this recipe with any dark leafy greens, including spinach. The quantities are flexible, so don't fret about imprecise amounts.  Feel free to fry up extra bacon to crumble on top of the finished dish.  And for an authentic Southern New Year's Day feast, serve the collard greens with black-eyed peas and cornbread.

8 slices bacon, cut into 1/2 inch pieces
1 large bunch of fresh collards or other dark winter greens, thoroughly washed & cut into 1-inch strips (you will want to remove any tough stems)
1/2 large onion (sweet onion if available)
3 to 5 cloves fresh garlic, finely chopped
1/2 cup apple cider vinegar
Vinegar-based hot sauce, to taste (Texas Pete Hot Sauce or a cayenne hot sauce works well)
Salt & pepper to taste

In a large skillet (preferably cast iron), cook the bacon over medium heat until done. Add the onion & garlic, stir & cook until onion is soft and translucent. Add the collards or other greens, stir to coat the greens with the bacon fat. Cook, stirring from time to time, until the greens have wilted and are cooked down. Add the vinegar and a few splashes of hot sauce and stir to deglaze the skillet. Season with salt & pepper to taste, and serve hot.

Zestfully yours,

Tuesday, October 20, 2009

Carolina Sauce Newsletter: Trick or Treat for Free Sauce!

Say "Trick or Treat" and Get FREE Sauce!

Who said trick or treating was just for kids? Now grown-ups can trick or treat for FREE sauce gifts! Simply place an order with the Carolina Sauce Company in any amount, now through Halloween (October 31st), and enter the words "Trick or Treat" in the comment section, and we'll send you a FREE mini-sample of sauce! Every order is guaranteed at least 1 free mini-sample, but the bigger your order, the more different free samples you'll get:

*Get 2 different free mini-samples for orders of over $20 in products
*Get 3 different free mini-samples for orders of over $30 in products
*Get 4 different free mini-samples for orders of over $40 in products
*Get 1 full-size free sample AND 4 different free mini-samples for orders of over $50 in products
*Get 2 full-size free samples AND 4 different free mini-samples for orders of over $100 in products

(Note: If your order is a gift to be shipped to a different person, please specify if you want the gift recipient to receive the free sample(s), OR if you want us to email you a special coupon so that you can receive the free sample(s) the next time you place an order to be shipped to yourself)

Just remember to include the words "Trick or Treat" in the comment section of your online order (or say "trick or treat" when ordering by phone) between now and October 31st. If you don't say "Trick or Treat", we won't know to send your free sauce, so don't forget! And don't delay - this special ends on Halloween, October 31st.

To help you get in the Halloween spirit, our Scary Sauces Gift Set is frightfully hot, and the bottles look pretty scary too! Say "trick or treat" with your order and you'll get 3 free mini-samples just for ordering this gift set! We also have 4 different varieties of Blair's Death Sauces each with the famous skull keychain, Black Widow Hot Sauce with a realistic plastic spider stuck on the bottle, You Can't Handle This Hot Sauce with a creepy demon on the label, and Satan's Blood Hot Sauce in a vial that might have come from a witch's workshop...

Fall Flavors On Sale & Latest New Products

We've recently added a few new products that we think are especially delicious -- and we also have some gourmet treats on sale that perfectly capture the flavors of Fall:

New BBQ Sauces & Marinades
*Carolina Sauce Company Apple Butter BBQ Sauce: Made with real apples, molasses, and sweet & savory spices, this all-natural BBQ sauce is wonderful on ribs, chicken, meatloaf, kabobs & more. And for every jar sold, we donate $1 to Operation Sauce Drop to send free sauce to our troops!
*Nando's Hot Peri Peri Marinade from South Africa, made with the fiery Peri-Peri pepper in a rich, lemony tomato base

New Relishes & Sweets
*Our very own Sweet Pepper Relish featuring farm-fresh mild red and green bell peppers, and our hot & spicy, tangy-sweet & crunchy Habanero Pepper Relish, both hand-made for us in the North Carolina mountains using all-natural ingredients. We donate $1 to Operation Sauce Drop for every jar sold of either pepper relish!
*Red and Green Pepper Jellies in Mild and Hot, also made in the NC mountains especially for us using old family recipes. These beautiful pepper jellies make lovely gifts and are delicious with pork, poultry, beef, cheese & crackers, biscuits, etc., and they're on sale, too!

New Gift Boxes
*Two new gift boxes are now available, just in time for Christmas: Pepper Dog Salsa Sampler with 3 full-size jars of Pepper Dog Salsa in Mild, Medium and Hot; and the Pepper Dog Salsa & Rub Gift Box featuring full-size jars of Pepper Dog Hot Salsa & Salsa Verde plus a bottle of the savory-smoky Pepper Dog Dry Rub Seasoning. Both gift boxes come in sturdy, reusable wooden crates and feature a red and green color scheme that's perfect for the holidays!

Fall Flavors on Sale!
Apples are in season in the Fall, and we have several wonderful apple products currently on sale, including the Blue Ribbon winning, savory-sweet & mildly spicy Apple Peach Chutney and the sublimely delicious Apple Pie MmmMarmalade from North Carolina's own Mrs. Picky Fanicky; and the exquisite Mullen's Apple Sauce which is fabulous with everything from ice cream to hot oatmeal to pork chops and even straight from the jar. Another favorite fall flavor is maple syrup, and Lilly's Gourmet Maple Butter is an irresistible old-fashioned spreadable treat that's wonderful on toast or biscuits and in hot cereal as well as on baked sweet potatoes and drizzled over ice cream. Also perfect for heartier autumn fare are Thomas Gourmet Chutneys, available in Apple, Peach, Mango and Green Tomato, and all 4 flavors are on sale. And if you have a hunter in the family or enjoy venison and other game, you'll love Ann's Marinade from Durn Good, created by a hunter and with a mouthwatering savory-spicy flavor that will penetrate and tenderize the toughest cuts of meat. All of these delicious Fall Flavors are on sale!

New Sauces in "Shop to Support Operation Sauce Drop"

Operation Sauce Drop is our non-profit program that sends free gift boxes of sauce to US military personnel stationed abroad. Thanks to the generosity of the good folks at Jodeco Foods, each time you order Hot Southern Twang sauce from us, the ENTIRE purchase price goes straight to Operation Sauce Drop! This feisty, citrusy & spicy tomato-based sauce is thick and rich, and is wonderful on meats, chicken, veggies, pasta & more -- and it comes with beautiful full-color recipe cards. We've added several other products you can purchase to support Operation Sauce Drop: Just click on Shop to Support OSD to see all our offerings.

To date, we've shipped over 700 free gift boxes to our deployed military, and once we're finished with our long waiting list we'll resume accepting new gift box requests from our troops. It costs us around $20 to purchase and ship each gift box. The troops really appreciate the free sauce, as you can see from the thank-you notes to donors and photos they've sent in. Want to send a soldier a taste of home, and bring a smile to his or her face? Then please shop to support Operation Sauce Drop, where some or all of the purchase price of the listed products goes straight into Operation Sauce Drop (you get the products you order, and the money you pay is used to send free sauce to the troops). You can also support Operation Sauce Drop by making a donation.

Lobster, Steak, Gourmet Coffee, Fresh Flowers & Gourmet Gift Baskets

Try Gevalia Premium Coffee Today!Lobster Gram Delivers Truly Great Gourmet Gifts La Cense Beef

Send Flowers Send Flowers Send PhotoBlooms Flowers

Treat yourself or a special someone to lobster so fresh and sweet, it could only have come from Lobster Gram! In the mood for mouthwatering gourmet steaks? We have those, too, from La Cense Beef! You can also try the world-renowned Gevalia coffees and get your FREE Coffeemaker today! For a special gourmet gift, select from bountiful gourmet gift baskets loaded with fabulous foods, delightful snacks and candy confections, specialty teas, and more. Need to send flowers? Order fresh flower bouquets direct from the grower, and send florist-arranged flowers of the highest quality, all at a reasonable price. Next-day and even same-day delivery options available! Personalize your floral gift with your own digital photo and card by selecting a "PhotoBlooms" gift. Simply click on the boxes above to browse our offerings and select that special gift that says "I love you," "I'm sorry," "Thanks so much," "Congratulations," or anything else you want to express.

Zestfully yours,

Monday, October 19, 2009

Spicy Venison & Pumpkin Stew

This is my version of a savory beef & pumpkin stew from Rodale's Basic Natural Foods Cookbook. You can use beef instead of the venison, if you prefer. This recipe makes 4 hearty servings.

1/2 Tbs vegetable or canola oil
1/2 Tbs bacon grease (if you prefer a lower fat stew, simply use 1 full Tbs of oil and omit the bacon grease)
1 1/2 lbs venison cut into 1-inch cubes
1 large onion, chopped
1 celery stalk with leaves, chopped
1 small bell pepper, diced
1 to 2 jalapeno peppers, diced (you can de-seed to reduce the heat)
1 1/2 cups boiling water (you can substitute up to 1/2 cup with beef broth for richer flavor)
2 lbs pumpkin, peeled & cut into large chunks (the weight of the pumpkin chunks should be 2 lbs, so the original whole pumpkin needs to weigh more)
2 Tbs dry white wine
1/8 tsp freshly ground black pepper
1/8 tsp ground red pepper or cayenne pepper
Dash (or more) of hot sauce (a simple pepper sauce works better than one with many ingredients)
1/4 tsp ground nutmeg
1/4 tsp ground mace (if you don't have mace, simply increase the amount of nutmeg to 1/2 tsp)
1/4 tsp allspice
1/4 tsp ground cardamom
Salt to taste
1 Tbs cornstarch, dissolved in 1/4 cup cold water
2 Tbs chopped fresh parsley
Optional: 1/4 cup toasted pumpkin seeds
Optional: 1/2 to 3/4 cup cooked rice (white or brown) or cooked barley

Heat the oil and bacon grease in a large deep skillet (cast iron is perfect) or in a Dutch oven over medium-high heat, and brown the venison or beef on all sides. Add the onion, celery, bell pepper and jalapeno pepper, stir and keep sauteeing until the onions are golden brown. Add the boiling water and cover, reduce heat and simmer for 45 minutes. Add the pumpkin, wine, hot sauce and spices, stir well and bring back to a simmer. Cover and cook for an additional 30 minutes or until the meat and pumpkin are tender. Add the cornstarch mixture and parsley, continue cooking while stirring constantly until the stew thickens and bubbles, then simmer 3 more minutes. Add pumpkin seeds and/or rice or barley if using, stir well, then add salt to taste. Serve hot.

Zestfully yours,

Sunday, October 18, 2009

Food Finds at the NC State Fair

Despite the dreary weather today, we had "a whole lotta happy" at the NC State Fair today, and enjoyed the exhibits, crafts, animals, sights, sounds & smells, and of course the FOOD (or at least some of it). Here are some tasty food finds, and some disappointments, and some stuff we didn't try but thought deserved mention.

*The apple "shacks" by the bluegrass bandstand & blacksmith exhibition: The one closest to the blacksmith has fresh apple cider, hot and cold. The apple place closest to the bandstand & the John Deere Tractor ice cream (which is pretty good) has old-fashioned fried apple pies (the ones that look like half-moons), apple dumplings, apple fritters and fresh apple "chips" (fresh apple wedges served with caramel dipping sauce). There's another apple stand near the livestock barns that serves fried apple fritters, and those are also quite good.

*The gumbo at the Ragin' Cajun wasn't spicy hot, but it was surprisingly flavorful and definitely filling, served over white rice with a hunk of bread. Definitely hit the spot on a cold, rainy day.

*The San Francisco Bread Bowl soups are excellent on a cold day, and are served in large a sourdough bread bowl. I had the New England clam chowder, but you can also get beef vegetable, broccoli cheese, chicken soup, chili, pinto beans, etc.

*The homemade ham biscuits at the Cary United Methodist Church restaurant are delicious. Soft, tender, buttery biscuits with plenty of savory country ham that's NOT dried out or overly salty.

*The strudel from the bakery stand near the pig races is sweet & flaky, oozing with fruit filling, and big enough to share. We had blueberry, and they also have apple & cherry. I've heard the eclairs are phenomenal, but I didn't try one.

*The fried tilapia sandwich from the "Fresh Fish" stand across from the Dorton Arena waterfall is cooked to order, always fresh & flaky, perfectly cooked so that the breading is crunchy but not greasy. I like it with lots of Texas Pete Hot Sauce and tartar sauce. Their sweet potato fries are also good, served with a sprinkling of salt and cinnamon sugar.

*The ice cream from the NC State booth is worth the wait in line. The new Java Bean flavor is awesome: Coffee ice cream with chocolate covered espresso beans, 3 huge scoops!

*Every year I get a blooming onion (or collossal blossom or whatever the vendor calls their version). And every year, regardless of which stand I get it from, it never lives up to expectations. Lots of grease, not enough flavor in the breading (and usually the breading falls off the onion).

*Al's Fries are overhyped, IMHO. The batch we got was undercooked and greasy. Admittedly, there are two Al's Fries stands. Maybe we stopped at the wrong one...

*The coffee everywhere is generally flavorless and weak -- EXCEPT at the cinnamon roll stand by the Jim Graham building. That was full-flavored, freshly brewed and appropriately strong without being harsh.

*Fudge. Can't go wrong with any of it, methinks! I'm partial to the all-natural Amish fudge.

*Roast corn from the stand near the Village of Yesteryear. The best I've tried at the fair.

*Lots of weird deep-fried stuff, including: Deep-fried oreos, twinkies, Ho-Hos, pecan pie, cheesecake, candy bars, cheese, fruits, veggies, bacon (yes, breaded & deep-fried), even corn on the cob is battered & deep-fried. Couldn't find any deep-fried butter, however, and no fried Coke this year.

*Maple cotton candy. Much better than the little-kid pink or blue sugar stuff.

*Free hushpuppies, from the grist mill or in the exhibit hall. Always fresh, but often long lines.

*For serious chileheads, try the habanero beef jerky at the end of one of the exhibit halls. The less-fiery sweet & spicy jerky is pretty good, and the savory Western beef jerky has a nice black-pepper bite. Not much other hot & spicy food at the fair, but hey, they have chocolate covered bacon (and no, I didn't try it).

*Party In A Pita (yes, that's the name) has decent Lebanese food, although I haven't had it this year yet. If you want to eat healthy, that's the place. Will probably get it on Wednesday night when we go back to the fair, for the fireworks and more fair food.

Zestfully yours,

Saturday, October 17, 2009

New Pepper Dog Salsa & Rub Gift Boxes

If you enjoy spicy, smoky Southwestern and Tex-Mex cuisine, or if you need a gift for someone who does, you're in luck: The Carolina Sauce Company now has two new gift boxes from the makers of Pepper Dog Salsa and Dry Rub! The Pepper Dog Salsa Sampler Gift Box comes with three full-size jars of all-natural Pepper Dog Salsa: zesty Mild with just a touch of pepper, spicy Medium with tangy jalapenos, and fiery Hot with serious habanero heat. All three salsas are thick and smooth (not chunky and not watery), with subtly smoky, tomato-rich flavor that's great in recipes or as a chip dip. The jars come nicely packed in a sturdy wooden gift crate that's perfect for storing CDs or DVDs.

The Pepper Dog Salsa & Rub Gift Set is ideal for folks who love hot & spicy foods. This gift box comes with two full-size jars of the spiciest two varieties of Pepper Dog Salsa: The fiery Hot salsa, and the tangy, medium-hot Salsa Verde that's made with green tomatillos, jalapenos, cilantro and lime. The third treat in this gift box is a bottle of Pepper Dog Dry Rub, a robust and savory seasoning made with chili powder, cumin, cayenne and other Southwestern spices. This all-natural dry rub is wonderful with meat, poultry, seafood, rice and more. Both of the Pepper Dog gift boxes make terrific host or hostess gifts, housewarming gifts or party gifts -- and with their red & green color scheme, they're also perfect as a gourmet Christmas gift!

Zestfully yours,

Friday, October 16, 2009

Quick Tips for Perfect Fried Chicken

You can make finger-lickin' GREAT fried chicken at home if you follow these tried & true tips gathered from some of the best Southern cooks (and not just famous ones, but also from beloved grandmas):

*Cast iron is by far the best type of cookware. If you have a cast iron Dutch oven, kettle or skillet, now is the time to use it!

*Frying in lard is ideal for best flavor, but unhealthy - for a healthier dish that still delivers delicious flavor, use peanut oil and mix in 3 Tablespoons of bacon grease

*For pan-frying, the oil or grease should be about 1 1/2 inches deep before adding the chicken, and for deep-frying, the depth should be about 3 inches. In any event, DON'T fill the pan more than half-way with grease or else it might spill over the sides when you add the chicken, and this could start a grease fire

*Use a deep-frying or candy thermometer to make sure the oil or grease gets to (and stays at!) the right temperature: 325F degrees for pan-frying and 350F degrees for deep-frying. Don't let the oil or grease get too hot - keep below 375F degrees, and between 325 and 350F for best results (this may mean turning up the heat after you add the cold chicken because it may drop the temperature of the oil or grease at first)

*Add the legs & thighs first, because dark meat takes longer to cook

*Insert a meat thermometer or instant-read thermometer into the plumpest part of a chicken piece to test for doneness, and don't let the thermometer touch the bone. Dark meat is done when it reaches 170F degrees, and white meat when it reaches 160F

*For super-moist chicken, some folks swear by brining the chicken parts or soaking them in salted buttermilk (with or without adding hot sauce!) for an hour, before dredging or breading or otherwise seasoning the chicken for frying

Zestfully yours,
Carolina Sauce Company

Thursday, October 15, 2009

Carolina Sauce Co. Will Be Closed on Fri 10/16

The Carolina Sauce Company will be closed on Friday, October 16th. You can still shop and place orders on the Carolina Sauce online store, and orders will resume shipping out on Monday, October 19th. Although no one will be available to answer the phone or reply to emails while we are closed, please feel free to leave us a message and we will reply once we are back at the warehouse and office. We will reopen for business on Monday, October 19th. Thank you for your patience and understanding, and have a great weekend!

Zestfully yours,

Wednesday, October 14, 2009

Mama T's Zesty Ranch Snack Mix

Here's a simple home-made party snack mix that's oh-so-tasty and much better than overpriced store-bought snack mixes. You can multiply or divide the recipe to make more or less, as desired.

One 16oz bag of mini-pretzels
One 12oz bag of fish-shaped cheddar crackers
Optional: 1/2 cup plain shelled, roasted peanuts OR cashews
1/2 tsp Mama T's Ranch Style Seasoning
1/4 cup Canola or vegetable oil

Preheat oven to 250F degrees. Combine the pretzels & crackers (and nuts, if using) in a large roasting pan. In a small bowl, whisk or stir together the oil and the ranch seasoning. Drizzle the oil mixture over the pretzel mix, gently tossing the mix to coat well. Bake at 250F degrees for 1 hour, stirring every 15 minutes. Allow to cool to the touch before serving (you don't want to burn your mouth!). Store any leftovers in an airtight container.

Zestfully yours,

Tuesday, October 13, 2009

Operation Sauce Drop Receives $1,000 Donation!

No, that's not a typo: Operation Sauce Drop has received a $1,000 donation from a very generous donor! Operation Sauce Drop is a nonprofit program run by the Carolina Sauce Company that sends free hot sauce & BBQ sauce gift boxes to US troops serving abroad. The Carolina Sauce Company matches all donations, including this $1,000 donation, and as a result another 100 troops will receive a free taste of home. Thanks to the amazing generosity of this repeat donor who had previously contributed to OSD, we are busily ordering sauces for the gift boxes, assembling and packing gift boxes, and shipping them to waiting troops as soon as humanly possible. Best of all, our lengthy waiting list for free gift boxes has been whittled down to just 8 troops.

The average cost for us to buy and ship a gift box is around $20, so a mere $160 in donations is all that's needed to fulfill these last 8 gift box requests AND to allow us to resume accepting gift box requests from our troops (you may recall that we had to stop accepting requests earlier this year because demand had far outstripped donations and our waiting list had grown to over 300 requests). Because the Carolina Sauce Company is currently matching all donations, just $80 in donations will wipe out the waiting list. If you can spare $10 to donate to Operation Sauce Drop, we'll chip in the other $10 and you'll have helped us send a free gift of sauce to one of those 8 troops on our waiting list. You can also shop to support Operation Sauce Drop and treat yourself to some delicious sauces while you help us send free sauces to the troops. The troops will thank you for your kindness, as you can see from the photos and thank-you notes to Operation Sauce Drop donors.

Zestfully yours,

Monday, October 12, 2009

Buy Hot Southern Twang & Support Our Troops!

If you enjoy dining on zesty foods and would like to support our brave troops serving abroad, you can now do both! The generous folks at Jodeco Foods, makers of Southern Twang gourmet cooking & grilling sauces, have donated a bunch of their feisty & flavorful Hot Southern Twang to help raise funds for Operation Sauce Drop, our nonprofit program that sends free gift boxes of BBQ sauce & hot sauce to US troops stationed overseas.

Thick & rich, sweet & tangy with a hint of citrus and a medium-hot pepper kick, Hot Southern Twang is an award-winning tomato-based sauce that you can use as a marinade, grilling and basting sauce, a dipping and finishing sauce, and even as a zesty addition to casseroles, meatloaf and other favorite recipes. It's particularly good over spaghetti as a spicy alternative to ordinary tomato sauce. Southern Twang sauce pairs well with all types of meat & poultry, plus seafood (especially shrimp) and vegetables (simply sublime with roasted veggies). Every jar comes with beautiful recipe cards to help you get started in the kitchen. And best of all, Hot Southern Twang is part of "Shop to Support Operation Sauce Drop", which means that when you order Hot Southern Twang from the Carolina Sauce Company, the ENTIRE price of the sauce goes to Operation Sauce Drop! The average cost to send one Operation Sauce Drop gift box to a deployed soldier is about $20, so if you purchase 1 jar of Hot Southern Twang, we're one-quarter of the way there. Order 4 jars, and a deployed soldier receives a free gift box of sauce while you get to enjoy lots of Hot Southern Twang -- a win/win situation all around!

Zestfully yours,

Sunday, October 11, 2009

Best-Selling BBQ Sauce, Hot Sauce & Zesty Condiments

We've finished updating the Top Ten Best Seller Lists in each zesty product category at the Carolina Sauce Company for September 2009, and once again we had some brand-new products make impressive debuts by finishing within the top 10 of their category. Quick links for each category list are below, as well as some highlights:

*Best-Selling Hot Sauces: A long-time favorite of serious chileheads who enjoy ultra-hot hot sauces (as evidenced by the customer testimonials), Endorphin Rush Hot Sauce finished in 8th place last month. Be careful with this super-hot sauce, and use only 1 drop at a time!

*Best-Selling BBQ Sauces: One of our newest products, the tomato-rich and sweet-zippy Outta The Park BBQ Sauce, held its place as our best-selling barbecue sauce, and the much-missed Walkerswood Jerk BBQ Sauce from Jamaica made a dramatic return by finishing in 3rd place

*Best-Selling Steak Sauce & Pasta Sauce: Two newcomers, the robust and zesty Burning Asphalt Homestyle Steak Sauce from upstate NY (it's on sale!), and the subtly sweet & peppery Samson's Town & Country Sauce from North Carolina (only $3.99!), debuted at 6th and 7th respectively

*Best-Selling Marinades & Dressings: A delicious marinade for venison and other game, Ann's Marinade from Durn Good finished in 9th place last month, and the new, tropical flavor-packed Melinda's Mango Coconut Pepper Sauce moved up to 3rd place -- and both are on sale!

*Best-Selling Dry Rubs & Seasonings: From the makers of the ever-popular Big Daddy's Marinade, the aptly named Big Daddy's Superb Herb Seasoning was our best-selling seasoning last month, and the sweet & spicy Smokin' Cole's BBQ Dry Rub from South Carolina rounded out the list at #10

*Best-Selling Gift Sets: Our popular Lawyer's Gift Set, with legally-inspired sauce names, finished 6th on this list

*Best-Selling North Carolina Products: Our very own hand-made, old-fashioned Hot Chow Chow Relish was 8th on this list - and we donate $1 to Operation Sauce Drop for every jar sold!

*Best-Selling Wing Sauces: Burning Asphalt Sauces from upstate NY had both of its deliciously tangy Buffalo wing sauces on the best-seller list last month, with their new cool & zesty Ranch Wing Sauce in third place (and it's on sale!), and their hot & spicy Burning Asphalt Original Buffalo Wing Sauce in 8th place (with a new lower price!)

*Best-Selling Jerk & Curry Products: An old favorite is back on the market with a new & improved recipe for authentic flavor, and as a result Pickapeppa Jamaican Jerk Seasoning took 6th place honors in September -- and it's on sale, too!

*Best-Selling Snacks & Sweets: Two delicious, award-winning & all-natural preserves from Mrs. Picky Fanicky's in the NC mountains made impressive debuts in September, with her savory-spicy Apple Peach North Carolina Chutney taking 2nd place, and her sublime Apple Pie MmmMarmalade in 4th place (and yes, both are on sale!)

*Best-Selling Mustards & Ketchups: An old favorite, the habanero-spiced dijon-style Ass Kickin' Mustard, came in 7th in September

*Best-Selling Salsa & Relish: Our very own, brand-new, fiery & tangy-sweet Habanero Pepper Relish from the NC mountains broke into this top-ten list, taking 8th place last month -- and it's on sale!

Zestfully yours,

PS: Take advantage of our special Twitter coupon to get 10% off any of these delicious best-sellers, as well as ALL other products in our store! Follow SaucyGlo on Twitter to get the special coupon code - but hurry, this coupon expires TODAY, October 11th!

Friday, October 9, 2009

Zesty Faux Mashed Potatoes

If you're cutting carbs and you crave mashed potatoes, these flavorful faux mashed "potatoes" are a delicious low-carb side dish. This recipe makes 3 to 4 servings.

1 large cauliflower
4 or 5 thinly sliced garlic cloves
Salt to taste
Fresh-ground black pepper to taste
1 Tbs butter at room temperature (high quality butter is best, like Plugra brand or other rich European butter)
1 1/2 Tbs extra virgin olive oil (high quality is best)
Optional: 1/8 tsp ground nutmeg OR 1/8 tsp dried dillweed OR 1/4 cup blue cheese crumbles

Break the cauliflower into florets and place in a steamer or a microwave-safe dish. Add the sliced garlic, a little salt to taste, and just enough water for steaming or microwaving. Cover and cook until very tender, so that a knife easily slides into a piece of cauliflower. Drain well, then place the cauliflower and garlic in a food processor. Add the butter and olive oil, puree until smooth. Season to taste with salt, pepper, and either nutmeg, dillweed or blue cheese if desired.

Zestfully yours,

PS: If you're on a low-carb diet, the Carolina Sauce Company has a wide selection of low-carb and no-carb sauces & seasonings, with no more than 1 carb gram per serving.

Wednesday, October 7, 2009

Spicy Tuna Casserole

Who said comfort food had to be bland and boring? Here's my hot & spicy version of a classic tuna casserole. You'll want to start this recipe at least a couple of hours before you plan on serving it, because it needs to sit in the fridge for 1 to 3 hours, and then bake for about an hour. Serves 6 (and leftovers freeze well).

1 can (9 to 10 oz) water-packed tuna, drained
5 cups cubed day-old bread (white or wheat)
1/4 cup diced green pepper
1 tsp finely chopped jalapeno pepper
2 Tbs finely chopped onion
4 eggs (or the equivalent in egg substitute)
1 can (10 3/4 cup) condensed cream of mushroom or cream of celery soup
1 1/4 cup milk (you can use skim or low-fat)
1/2 cup mayonnaise (regular or low fat)
Dash or two (or to taste) jalapeno hot sauce*
2 Tbs melted butter
Optional garnish: Chopped cilantro or parsley

Place 2 cups of the bread cubes in an 8x8x2 baking dish. Mix together the tuna, peppers and onion in a bowl and then spoon evenly over the bread in the baking dish. Top with 2 more cups of bread cubes. In a large bowl beat the eggs, and then mix in the milk, soup, mayo and jalapeno hot sauce. Pour this mixture evenly over the tuna mixture, then cover the baking dish with plastic wrap and refrigerate for 1 to 3 hours.

Preheat oven to 325F degrees. Remove casserole from refrigerator and uncover. Toss the remaining cup of bread cubes with the melted butter and then sprinkle evenly on top of the ingredients in the dish. Bake, uncovered, at 325F for about 1 hr or until a knife inserted near the middle comes out clean. Remove from oven and let rest about 5 minutes before serving. Garnish with chopped cilantro or parsley if desired.

*Jalapeno hot sauces: Here are some tasty jalapeno hot sauces that work well in this recipe:
Burning Asphalt Jalapeno Hot Sauce from upstate NY, with a pleasant medium burn and southwestern flavor
Dave's Gourmet Hurtin' Jalapeno Sauce, seasoned with cilantro and chayote, all-natural, with medium heat
El Yucateco Jalapeno Hot Sauce, made in Mexico and with straightforward jalapeno flavor and medium-hot heat
Iguana Mean Green Hot 'n Tasty Jalapeno Pepper Sauce, a savory Costa Rican hot sauce with medium heat
Melinda's Jalapeno Pepper Sauce, an all-natural tangy jalapeno hot sauce with medium-hot fire
Mile High Hot Sauce, a NC original made with red ripe jalapenos for richer flavor, with medium hot heat

Zestfully yours,

Tuesday, October 6, 2009

NC Mountain Pepper Jelly

Straight from the NC Smoky Mountains, our old-fashioned pepper jelly is hand-made on an old family farm using a traditional recipe and local ingredients. Pleasantly sweet and zestily flavorful, these beautiful pepper jellies come in vibrant red and brilliant green (they look like stained glass), with real bits of pepper suspended in the translucent jelly for a lovely visual effect. Both the red pepper jelly and the green pepper jelly come in Mild and Hot, so there's a color and a heat level for every preference. Pair a jar of red with a jar of green, and you have a festive (and tasty) gourmet Christmas gift! In fact, we hope to have pepper jelly gift boxes in the near future, just in time for the holidays.

Our pepper jellies add a lovely accent of sweet & zesty flavor to all sorts of meat and poultry, including steak and other beef dishes, lamb, venison medallions, pork loin or chops, roast chicken or turkey, duck, goose, pheasant and other game birds, and even fish and seafood, roasted vegetables, and more. You can also enjoy Carolina Sauce Co. pepper jelly on crackers, crostini, toast, bagels and biscuits, and it pairs wonderfully with cream cheese, brie, and other mild cheeses. All four varieties are currently on sale at the Carolina Sauce Company, so now's the time to stock up for all your holiday parties and gifts!

Zestfully yours,

Monday, October 5, 2009

Favorite Chili Toppings

In the spirit of National Chili Month, I took an informal poll of friends and family to find out people's favorite chili toppings. The results are below, and include some usual -- and some rather unusual -- chili toppings, all of which have one thing in common: They help to temper the fiery burn of spicy chili without overwhelming the flavors of the chili.

In no particular order, here's the list of favorite toppings for hot & spicy chili:

*Shredded cheese, usually cheddar or Monterey Jack
*sour cream (or plain yogurt, for less fat)
*shredded lettuce
*chopped fresh tomatoes
*chopped cilantro
*crushed tortilla chips
*crushed crackers
*shredded carrot
*chopped sweet onion
*sliced green onions including some of the green tops
*alfalfa sprouts and/or mung bean sprouts (sorry but I think that's just plain weird!)
*cubed avocado (yummy!)
*thinly sliced radishes (surprisingly good!)

Do you have a favorite chili topping that's not on the list? Tell us about it in a comment!

Zestfully yours,
Carolina Sauce Company

Sunday, October 4, 2009

Creamy, Spicy Sun-Dried Tomato Soup

This is my lighter, zestier version of a delicious recipe I found on a jar of Bella Sun Luci sun-dried tomatoes. It serves 3 to 4 in cups, or 2 in bowls.

3/4 cup sun-dried tomatoes in olive oil, drained
2 cups tomato juice
1 cup half-&-half
1 cup evaporated skim milk
1/4 tsp salt, or to taste (original used 1/2 tsp)
1/8 to 1/4 tsp crushed red pepper flakes
Fresh basil or rosemary as garnish

Combine the drained sun-dried tomatoes and 1 cup of tomato juice in a blender and puree until smooth. In a large saucepan, combine this mixture with the remaining cup of tomato juice and bring to a boil. Remove from heat and stir in the remaining ingredients except for the basil or rosemary. Cook over low heat while stirring, until thoroughly heated, being careful not to boil. Remove from heat and serve, garnishing with fresh basil or rosemary. For added zip, sprinkle a little bit of crushed red pepper flakes, too.

Zestfully yours,

P.S.: If you love the rich, late-summer flavor of sun-dried tomatoes, check out Nando's Sun-Dried Tomato & Basil Peri-Peri Marinade from South Africa, and Char Crust Sun-Dried Tomato & Garlic Seasoning & Dry Rub from Al Farber's steakhouse in Chicago.

Saturday, October 3, 2009

New Labels, Lower Prices for Pepper Dog Salsa

Check out the beautiful new labels for Pepper Dog Salsa from North Carolina -- and better yet, check out the new lower prices for these delicious, award-winning and all-natural salsas! Packed with real Southwestern flavor, Pepper Dog Salsas are smooth (not chunky), seasoned with cilantro, chili powder, garlic and other savory spices for a flavor that that's rich and slightly smoky. The red salsas come in three different heat levels: zesty Mild salsa that's perfect for the whole family, spicy Medium salsa with a healthy peppery kick, and fiery Hot salsa for folks who yearn for the burn of hot & spicy Tex Mex cuisine. And if you enjoy the tomatillo tang of Salsa Verde (green salsa), you HAVE to try Pepper Dog Salsa Verde, which is as tasty and authentic as any I've had at real (not Americanized) Mexican restaurants. Pepper Dog salsas are great with chips, nachos, and as a condiment for Mexican, Southwestern and Tex-Mex dishes, but they're also terrific for cooking: Just check out the easy recipes for 5-Minute Chili on the jar labels! I also enjoy them as an alternative to ketchup for my scrambled eggs, omelets and burgers.

The good folks at Pepper Dog also make a wonderful, all-natural dry rub that's robust and full-flavored, with just a bit of heat and that trademark smoky flavor that has made Pepper Dog products famous. Ideal for brisket, ribs, and other hearty meats, Pepper Dog Dry Rub also adds savory flavor to chicken, veggies and seafood (check out the shrimp recipe on the label!). Try it sprinkled over popcorn for a zesty change of pace. This dry rub not only tastes great (and bears the nifty new label), but it's also good for you: No MSG, and it's gluten-free and low-carb, too. You can get all of the Pepper Dog products from the Carolina Sauce Company.

Zestfully yours,

Friday, October 2, 2009

Top 10 Best-Selling Sauces for September

Here are the top 10 best-selling zesty products across all categories at the Carolina Sauce Company for September - and there are some surprise finishes by some tasty products!

1. Outta The Park BBQ Sauce: One of our newest (and most delicious, if I might add) sauces was also our best-selling product last month. Outta The Park is a thick, rich tomato-based gourmet BBQ sauce that starts off a little sweet and finishes with a zesty ginger-pepper kick that complements everything from ribs and chicken to baked beans, meatloaf, chili & burgers

2. Buderim Ginger Bears are grown-up gummy bears, not too sweet and with a gingery "bite," and they're the second-best selling zesty product for September

3. Matouk's Flambeau Hot Sauce is one of the hottest hot sauces available without added capsaicin extract, coming to us from the West Indies and made with aged scotch bonnet peppers

4. Walkerswood Traditional Jamaican Jerk Seasoning is always one of our best-sellers, and is an authentic jerk paste or wet rub from Jamaica

5. Busha Browne's Pukka Sauce also comes to us from Jamaica and also regularly finishes in the top 10, with its food-friendly, versatile flavor (it's not a jerk sauce!) and its fiery heat

6. Capsicana Zing Sauce: Made in NC, Zing is a feisty, sweet & spicy table sauce that's great on pretty much any savory food and can be enjoyed with breakfast, lunch & dinner

7. Georgia Peach & Vidalia Onion Hot Sauce captures the essence of a sunny Southern summer day, with juicy ripe peaches and sweet-savory vidalia onions, and just a touch of peppery heat

8. Jamaica Hell Fire 4 in 1 Hot Sauce: Made with sun-ripened tropical hot peppers and Jamaican spices, this very hot sauce adds festive island flavor to any dish

9. Castle Sauce is our all-time best-selling product, and once you taste this classic steak & burger sauce from Greensboro NC, you'll know why!

10. Wells Hog Heaven BBQ Sauce: Rounding out our top ten list is this authentic eastern NC vinegar-based barbecue sauce that's perfect for making Carolina style pulled pork BBQ

Zestfully yours,

Thursday, October 1, 2009

Texas Rib Rangers Rubs in Stock!

After a long absence, both flavors of Texas Rib Rangers Seasonings are back in stock at the Carolina Sauce Company! These authentic Texas barbecue dry rubs are exactly what you need to season a brisket, beef ribs, and anything else you want to smoke and grill with genuine Texas flavor. Both varieties are all-natural and balance savory-sweet flavor with rich chili powder, cumin and paprika. You can choose the big & bold (but not hot & spicy) Mild Barbecue Seasoning for the whole family, or the peppery-hot Spicey Seasoning for folks who prefer a bit of heat (but don't worry, this dry rub won't scorch you). And if you're looking to complete the Texas barbeque experience, don't forget to pick up a bottle of Texas Rib Rangers BBQ Sauce, available in Mild, Spicey, and Hot!

Zestfully yours,