Exclusively for our Facebook fans, we've extended our March Madness savings and added a new coupon on the Carolina Sauce Company Facebook page to get you 10% off the following products, no minimum purchase required, good through the end of the month! To get the coupon code, you need to be a Fan on our Facebook page. Not already a fan? Simply click the "Like" button at the top of our Facebook page (next to "Carolina Sauce Company"), and then click on the word "Coupons" on the left-hand margin on our Facebook page. The coupon is good on the following zesty products:
BBQ Sauces & Marinades:
Bear Man Black Bear Boogie, a thick, rich BBQ sauce that's sweet & tangy and seasoned with a splash of beer and a dash of pepper.
Burning Asphalt BBQ Sauces from upstate New York's Amish farmlands, available in old-fashioned Dutch Apple and smoky-sweet Dutch Honey flavors.
Ann's Marinade from Durn Good: Robust and savory with a big, bold meat-friendly flavor, this marinade will tenderize the toughest cut of meat while bringing out its best. Use on roasts, steaks, venison, pork, quail, chicken & more. Already on sale, you get an extra 10% off with coupon!
Olio & Spices BBQ Fig Sauce is an exotically delicious, all-natural gourmet BBQ sauce from Israel that comes with FREE recipes and is Kosher, too. Already on sale, you get an extra 10% off with coupon!
Tortuga Spicy Seafood Grilling Sauce adds festive Caribbean flavor with a spicy kick to grilled, broiled or steamed fish and seafood.
Uncle Pete's BBQ Sauce: These award-winning South Carolina sauces are thick & rich, and come in
sweet/tangy Original, smoky Hickory, & peppery Spicy flavors. They come with FREE recipes, and our coupon gets you 10% off the already-reduced sale price!
Hot Sauces:
Bubba's Special Sauce: More of a salsa than a traditional hot sauce, Bubba's is chock-full of tomatoes and hot peppers for garden-fresh flavor without any vinegary bite. Already on sale, you get an extra 10% off with coupon!
Burning Asphalt Sweet & Hot Garlic Sauce, for folks who prefer flavorful habanero hot sauces rather than just plain heat. Already on sale, you get an extra 10% off with coupon!
Collegiate Hot Sauces are Louisiana style cayenne pepper sauces with the officially licensed logos of the ECU Pirates, the NC State Wolfpack, and the UNC Tarheels. So sorry, Blue Devil fans, but Duke doesn't license their logo for hot sauces...
Jump Up & Kiss Me Spicy Passion Fruit Hot Sauce is seductively fruity and fiery, perfect for adding island flavor and heat to chicken, pork, seafood and even stir-fry dishes.
Olio & Spices Lemon & Mint Chili Sauce from Israel is mild on the heat scale but high on refreshingly bright flavors (and it's Kosher). Enjoy with poultry, seafood, rice, and lamb. Comes with FREE recipes, and our coupon gets you an extra 10% off the sale price!
Pickapeppa Brown Sauce is THE all-purpose Jamaican table sauce and condiment that has pleased palates for decades. Pleasantly piquant and savory, it doubles as a tropical steak sauce.
Widow No Survivors Hot Sauce is spiked with capsaicin extract for a searing, unrelenting ultra-hot heat. With its trademark plastic black spider attached to the bottle, Widow is a favorite of hot sauce collectors and makes a great gift.
Condiments & Rubs:
Burning Asphalt Steak Sauces come in hearty Homestyle and spicy Sweet Pepper, for top-notch steakhouse flavor you'll never find in a grocery-store brand. Already on sale, you get an additional 10% off with coupon!
Capone Family Secret Mild Giardiniera: Legend has it that this was Al Capone's favorite sandwich condiment. Made in Chicago, this traditional Italian pepper condiment is terrific on subs, burgers, pizza, bruschetta and more. Comes with a FREE recipe for giardiniera pizza!
Durn Good Island Spice Seasoning brings the exotic flavor of Caribbean style curry to everyday dining. Already on sale, you get an extra 10% off with coupon!
Mama T's Mesquite Seasoning adds natural mesquite-smoked flavor to meats, poultry, and other robust fare. Already on sale, you get another 10% off with coupon!
Melinda's Habanero Steak Sauce blends fiery habanero peppers and other tropical ingredients into traditional steak sauce for an intriguingly tasty--and hot!--alternative to ordinary steak sauce.
Melinda's Habanero Ketchup is a grown-up ketchup that's fiery hot. It's also all-natural and has NO high-fructose corn syrup, unlike most grocery-store brands (which you'll never go back to again!)
Pluto's Caribbean Bliss Seasonings lets you sprinkle Jamaican jerk spices on any dish. Available in spicy Original, flavorful Mild, and hot Fiery--and with FREE recipes!
Thomas Gourmet Apple Chutney is an all-natural savory-sweet and zesty condiment for pork, chicken, turkey and beef. You can also use it as a glaze, or serve with cream cheese and crackers.
The Facebook coupon is good while supplies last (and don't delay because some of these products are selling out!), and will expire on March 31st.
Zestfully yours,
Gloria
Tuesday, March 22, 2011
Monday, March 21, 2011
Mini-Frittatas, Spicy or Mild
Here's a great brunch or breakfast recipe, which you can make either spicy or mild. Makes 12 mini-frittatas.
Ingredients
6 eggs
1/2 cup milk
1/4 tsp salt*
1/4 tsp dried parsley or tarragon (your choice)*
1/8 tsp ground black pepper
1 cup shredded Cheddar cheese
1 cup diced zucchini
1/4 cup diced jalapeno (for spicy frittatas) OR 1/4 cup diced sweet red pepper (for mild frittatas)
2 Tbs diced red onion
*If you prefer, you can replace the salt and herb with 1/4 (or a little more) of your favorite herb blend seasoning, such as Big Daddy's Superb Herb Seasoning or Mama T's Tropical Island Seasoning
Preheat oven to 350F degrees and grease a muffin tin (12-muffin tin). In a large bowl beat the eggs, milk, salt, herb and black pepper. Stir in the cheese, zucchini, jalapeno or sweet pepper and onion. Spoon evenly into muffin cups. Bake at 350F until just set, about 20 minutes or so. Let cool for 5 minutes before removing the mini-frittatas from the muffin cups, then serve.
Zestfully yours,
Gloria
Ingredients
6 eggs
1/2 cup milk
1/4 tsp salt*
1/4 tsp dried parsley or tarragon (your choice)*
1/8 tsp ground black pepper
1 cup shredded Cheddar cheese
1 cup diced zucchini
1/4 cup diced jalapeno (for spicy frittatas) OR 1/4 cup diced sweet red pepper (for mild frittatas)
2 Tbs diced red onion
*If you prefer, you can replace the salt and herb with 1/4 (or a little more) of your favorite herb blend seasoning, such as Big Daddy's Superb Herb Seasoning or Mama T's Tropical Island Seasoning
Preheat oven to 350F degrees and grease a muffin tin (12-muffin tin). In a large bowl beat the eggs, milk, salt, herb and black pepper. Stir in the cheese, zucchini, jalapeno or sweet pepper and onion. Spoon evenly into muffin cups. Bake at 350F until just set, about 20 minutes or so. Let cool for 5 minutes before removing the mini-frittatas from the muffin cups, then serve.
Zestfully yours,
Gloria
Saturday, March 19, 2011
All Tony's Birdland Wing Sauces are Back in Stock!
Love chicken wings? Tired of the same old Buffalo style wing sauce? Looking for a tasty wing sauce that you can enjoy on MORE than just wings? Tony's Birdland Wing Sauces are for you, AND all three flavors are back in stock at the Carolina Sauce Company! From the popular Tony's Birdland chain of chicken restaurants in Rochester, NY, Tony's Birdland sauces are tangy-sweet and finger-lickin' good on chicken wings, whether fried or baked, breaded or naked, boneless or whole. Unlike tart vinegar-cayenne Buffalo wing sauces, Tony's Birdland wing sauces have a mellower, sweeter tomato and apple cider vinegar base that makes them uniquely versatile and food friendly. You can marinate, baste, grill and even stir-fry with Tony's Birdland sauces, and don't limit them to just chicken: They're excellent with shrimp, veggies and rice dishes, make a great glaze for ribs, or a dipping sauce for fries, onion rings, chicken nuggets and even fish sticks (yes, kids love Tony's Birdland sauces). The Mild wing sauce has just a touch of red pepper for spunky flavor, while the Hot ratchets up the heat level with a heftier dose of crushed red pepper. And for a non-spicy, Asian-inspired flavor sensation, try Tony's Birdland Sweet & Sour Wing Sauce on your chicken wings, or with fried rice, egg rolls, lo mein or your favorite Chinese takeout!
Zestfully yours,
Gloria
Friday, March 18, 2011
Zesty Corned Beef Hash & Eggs
Still have some leftover corned beef from St. Patrick's Day? Here's a spiced-up version of corned beef hash that you can enjoy for breakfast or brunch this weekend, or anytime you're in the mood for some hearty comfort food. It'll definitely wake up your taste buds (and perhaps help clear the cobwebs if you're hung over...)
Ingredients
1/2 cup chopped onion
2 cloves garlic, peeled & minced
1 jalapeno or other hot pepper, seeded and finely chopped
1/4 cup chopped bell pepper
2 Tbs butter
1 cup diced cooked potato (for easier dicing, cook whole potatoes until just done and still firm)
1 cup diced cooked corned beef
2/3 cup beef broth (you can substitute chicken or vegetable broth)
1/4 tsp dried oregano, basil, marjoram or thyme
Freshly ground black pepper, to taste
1 or more dashes of your favorite hot sauce, or an Irish-themed hot sauce, to taste
Salt to taste, if desired (I omit)
4 eggs
Melt the butter in a large skillet, then add onion, garlic, jalapeno & bell pepper and saute until tender but not browned. Stir in the potato, corned beef and broth. Cook over medium heat, stirring frequently, until heated through. Stir in the herb, black pepper, hot sauce and salt (if using). Use the back of a tablespoon or serving spoon to make 4 indentations in the corned beef mixture, then carefully break an egg into each indentation (see note below for a helpful tip). Cover skillet, reduce heat to low, and cook until eggs are done as desired, about 4 or 5 minutes. Serves 2 to 4.
Note: Here's a trick to help you add the eggs to the corned beef without breaking the yolks. Carefully break one egg into a small shallow bowl or sauce dish, then carefully slide the egg off the dish into one of the indentations in the corned beef. Repeat with each of the remaining eggs, one at a time.
Zestfully yours,
Gloria
Ingredients
1/2 cup chopped onion
1 jalapeno or other hot pepper, seeded and finely chopped
1/4 cup chopped bell pepper
2 Tbs butter
1 cup diced cooked potato (for easier dicing, cook whole potatoes until just done and still firm)
1 cup diced cooked corned beef
2/3 cup beef broth (you can substitute chicken or vegetable broth)
1/4 tsp dried oregano, basil, marjoram or thyme
Freshly ground black pepper, to taste
1 or more dashes of your favorite hot sauce, or an Irish-themed hot sauce, to taste
Salt to taste, if desired (I omit)
4 eggs
Melt the butter in a large skillet, then add onion, garlic, jalapeno & bell pepper and saute until tender but not browned. Stir in the potato, corned beef and broth. Cook over medium heat, stirring frequently, until heated through. Stir in the herb, black pepper, hot sauce and salt (if using). Use the back of a tablespoon or serving spoon to make 4 indentations in the corned beef mixture, then carefully break an egg into each indentation (see note below for a helpful tip). Cover skillet, reduce heat to low, and cook until eggs are done as desired, about 4 or 5 minutes. Serves 2 to 4.
Note: Here's a trick to help you add the eggs to the corned beef without breaking the yolks. Carefully break one egg into a small shallow bowl or sauce dish, then carefully slide the egg off the dish into one of the indentations in the corned beef. Repeat with each of the remaining eggs, one at a time.
Zestfully yours,
Gloria
Thursday, March 17, 2011
Green Hot Sauces for St. Patrick's Day
Green beer for St. Patrick's Day is gimmicky. But green hot sauce... now that's a natural, even though (or perhaps especially because) Irish food generally isn't spicy. There's quite a few green hot sauces on the market--after all, most jalapeno hot sauces are made with green (rather than red-ripe) jalapenos--so I thought it would be appropriate to list some of my favorite green hot sauces on St. Patrick's Day.
Jalapeno Hot Sauces: I seek out hot sauces that "wear the green" naturally, rather than through the addition of artificial green coloring. In a jalapeno hot sauce, I prefer the straightforward tangy-hot flavor of fresh jalapenos, unencumbered by additional flavorings. An excellent example of such a food-friendly, naturally green jalapeno hot sauce is Melinda's Jalapeno Hot Sauce, perhaps the purest-flavored jalapeno hot sauce on the market.
Habanero Hot Sauces: Green habanero hot sauces are a little harder to find, as most habanero hot sauces use the yellow, orange or red varieties of habanero peppers. Although there are some very good "plain" green habanero hot sauces on the market, my favorite is the unique and delicious Marie Sharp's Green Habanero Hot Sauce, which gets its intriguingly pleasant flavor from nopal (prickly pear cactus). This gem of a hot sauce packs plenty of habanero fire, but the nopal provides a rich, vegetal flavor and more substantive texture that will add authentic Mexican flavor to homemade tacos, burritos, enchiladas, huevos rancheros, nachos and more.
Multi-Pepper Hot Sauces: Made with 4 different chili peppers--habanero, pasilla, yellow and serrano--Ring of Fire Tomatillo Hot Sauce delivers a burst of savory heat with layers of garden-fresh flavor. This is a foodie's hot sauce, as well as a favorite of chiliheads who enjoy good-tasting food. Made with all-natural ingredients including tangy tomatillos, garlic, and southwestern spices, Ring of Fire Tomatillo comes in a generous 12.5 oz bottle, more than twice the size of your typical hot sauce bottle!
Salsas: I have a "thing" for salsa verde, or green salsa. Made with green tomatillos instead of red tomatoes, salsa verde has more of a clean tang and less sweetness than regular tomato salsa, making it ideal for seafood dishes as well as other foods. Pepper Dog Salsa Verde is a superb example of a true salsa verde, made with the finest natural ingredients and sporting a spoonable, smooth (not chunky) texture that makes it excellent for cooking. Another favorite of mine is not really a salsa but rather an all-purpose jalapeno condiment: Just My Taste Jalapeno Dip. If you love jalapeno peppers, you must try this product! Nothing but fresh jalapenos, lemon juice, vinegar, olive oil, garlic, salt & just a touch of spices, combined into a thick, rich blend for spooning on your favorite foods, dipping chips, pouring over cream cheese, or adding to your recipes. Speaking of which, Just My Taste comes with pages of free recipes when you order it from the Carolina Sauce Company!
I haven't found a green barbecue sauce on the market, so if anyone knows of one--that's naturally green, not artificially dyed!--please let me know.
Zestfully yours,
Gloria
Jalapeno Hot Sauces: I seek out hot sauces that "wear the green" naturally, rather than through the addition of artificial green coloring. In a jalapeno hot sauce, I prefer the straightforward tangy-hot flavor of fresh jalapenos, unencumbered by additional flavorings. An excellent example of such a food-friendly, naturally green jalapeno hot sauce is Melinda's Jalapeno Hot Sauce, perhaps the purest-flavored jalapeno hot sauce on the market.
Habanero Hot Sauces: Green habanero hot sauces are a little harder to find, as most habanero hot sauces use the yellow, orange or red varieties of habanero peppers. Although there are some very good "plain" green habanero hot sauces on the market, my favorite is the unique and delicious Marie Sharp's Green Habanero Hot Sauce, which gets its intriguingly pleasant flavor from nopal (prickly pear cactus). This gem of a hot sauce packs plenty of habanero fire, but the nopal provides a rich, vegetal flavor and more substantive texture that will add authentic Mexican flavor to homemade tacos, burritos, enchiladas, huevos rancheros, nachos and more.
Multi-Pepper Hot Sauces: Made with 4 different chili peppers--habanero, pasilla, yellow and serrano--Ring of Fire Tomatillo Hot Sauce delivers a burst of savory heat with layers of garden-fresh flavor. This is a foodie's hot sauce, as well as a favorite of chiliheads who enjoy good-tasting food. Made with all-natural ingredients including tangy tomatillos, garlic, and southwestern spices, Ring of Fire Tomatillo comes in a generous 12.5 oz bottle, more than twice the size of your typical hot sauce bottle!
Salsas: I have a "thing" for salsa verde, or green salsa. Made with green tomatillos instead of red tomatoes, salsa verde has more of a clean tang and less sweetness than regular tomato salsa, making it ideal for seafood dishes as well as other foods. Pepper Dog Salsa Verde is a superb example of a true salsa verde, made with the finest natural ingredients and sporting a spoonable, smooth (not chunky) texture that makes it excellent for cooking. Another favorite of mine is not really a salsa but rather an all-purpose jalapeno condiment: Just My Taste Jalapeno Dip. If you love jalapeno peppers, you must try this product! Nothing but fresh jalapenos, lemon juice, vinegar, olive oil, garlic, salt & just a touch of spices, combined into a thick, rich blend for spooning on your favorite foods, dipping chips, pouring over cream cheese, or adding to your recipes. Speaking of which, Just My Taste comes with pages of free recipes when you order it from the Carolina Sauce Company!
I haven't found a green barbecue sauce on the market, so if anyone knows of one--that's naturally green, not artificially dyed!--please let me know.
Zestfully yours,
Gloria
Wednesday, March 16, 2011
Last Chance to Save with March Coupon!
Our March Madness coupon sale ends tomorrow, March 17th, so you've got less than 36 hours left to take advantage of special savings on many zesty products including hot sauces, barbecue sauces, seasonings and condiments. You can get our special coupon code from the March Carolina Sauce Newsletter, where you'll also find the complete list of products on which you can use the coupon. With the special coupon code, you'll save 10% off the listed products--including already reduced sale items--when you shop online at the Carolina Sauce Company, or when you place your order by phone (919-286-1080) and mention the coupon code. But don't delay, as this special discount coupon will expire at midnight on St. Patrick's Day, March 17, 2011!
Zestfully yours,
Gloria
Zestfully yours,
Gloria
Tuesday, March 15, 2011
Spicy Chili Cheese Ball (& 2 Variations)
Here's a feisty, full-flavored appetizer to serve at your next March Madness party or other get-together.
Ingredients
1 8oz package cream cheese, softened
8 oz shredded cheddar or Pepper Jack cheese (or some of each to total 8oz)
2 cloves garlic, minced
1 jalapeno, de-seeded and minced
2 to 4 drops hot sauce (a basic vinegar-pepper sauce like Texas Pete or Scorned Woman Hot Sauce works best)
1/3 cup chopped walnuts or pecans
1/4 cup chili powder
Combine all ingredients EXCEPT the chili powder until thoroughly mixed. Form into a ball. Place the chili powder in a shallow bowl or on a flat plate, then roll the cheese ball in the chili powder until completely and evenly covered. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Remove plastic wrap and serve with crackers.
Variations: For a tasty barbecue variation, use your favorite BBQ dry rub or seasoning instead of chili powder. And for a mild but flavorful option, omit the hot sauce, substitute 2 Tbs diced pimento for the jalapeno, substitute shredded mozzarella for the cheddar/Pepper Jack cheese, and substitute Big Daddy's Superb Herb Seasoning for the chili powder.
Zestfully yours,
Gloria
Ingredients
1 8oz package cream cheese, softened
8 oz shredded cheddar or Pepper Jack cheese (or some of each to total 8oz)
2 cloves garlic, minced
1 jalapeno, de-seeded and minced
2 to 4 drops hot sauce (a basic vinegar-pepper sauce like Texas Pete or Scorned Woman Hot Sauce works best)
1/3 cup chopped walnuts or pecans
1/4 cup chili powder
Combine all ingredients EXCEPT the chili powder until thoroughly mixed. Form into a ball. Place the chili powder in a shallow bowl or on a flat plate, then roll the cheese ball in the chili powder until completely and evenly covered. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Remove plastic wrap and serve with crackers.
Variations: For a tasty barbecue variation, use your favorite BBQ dry rub or seasoning instead of chili powder. And for a mild but flavorful option, omit the hot sauce, substitute 2 Tbs diced pimento for the jalapeno, substitute shredded mozzarella for the cheddar/Pepper Jack cheese, and substitute Big Daddy's Superb Herb Seasoning for the chili powder.
Zestfully yours,
Gloria
Monday, March 14, 2011
How to Caramelize Onions
The sweet, rich flavor and buttery texture of caramelized onions make them a temptingly delicious topping for steaks, burgers, roasts and sandwiches. Caramelized onions are also wonderful in omelets, quiche, salads, casseroles and other recipes. It's very easy to caramelize onions. The trick is to let them slow-roast until they turn a lovely golden-brown color so that they develop that depth of flavor that's prized by chefs and great cooks. Because caramelized onions can be stored in an airtight container in the refrigerator for up to a week--and because I enjoy them in so many dishes--it makes sense to cook up a whole bunch at one time. You can use any kind of onion, but I prefer sweet onions like Vidalia(R) or Texas sweets. And never substitute margarine for the butter! This recipe makes about 3 cups of caramelized onions, but you can use the same technique with much smaller ingredient quantities if you only need a little bit of caramelized onion for a specific dish.
Ingredients
4 to 5 lbs onions
1/2 stick unsalted butter (4 Tbs)
2 Tbs vegetable or canola oil (you can use peanut or olive oil but they will add their flavor to the onions)
Peel the onions, then chop into about 1/4 inch pieces. Melt the butter with the oil in a large (5 qt) saucepan or saute pan over medium heat. When the butter mixture is hot, add the onions and cook, stirring constantly, until they just start to turn brown (about 10 minutes). Reduce heat to medium low and cook, stirring frequently, until onions are very soft and have turned a light golden-brown color (this can take around half an hour, more or less).
If not using all the onions right away, allow them to cool and then place in a lidded container and store in refrigerator for up to a week.
If desired, you can stir in a little of your favorite dry rub or seasoning blend into the caramelized onions.
Zestfully yours,
Gloria
Ingredients
4 to 5 lbs onions
1/2 stick unsalted butter (4 Tbs)
2 Tbs vegetable or canola oil (you can use peanut or olive oil but they will add their flavor to the onions)
Peel the onions, then chop into about 1/4 inch pieces. Melt the butter with the oil in a large (5 qt) saucepan or saute pan over medium heat. When the butter mixture is hot, add the onions and cook, stirring constantly, until they just start to turn brown (about 10 minutes). Reduce heat to medium low and cook, stirring frequently, until onions are very soft and have turned a light golden-brown color (this can take around half an hour, more or less).
If not using all the onions right away, allow them to cool and then place in a lidded container and store in refrigerator for up to a week.
If desired, you can stir in a little of your favorite dry rub or seasoning blend into the caramelized onions.
Zestfully yours,
Gloria
Sunday, March 13, 2011
Collegiate Hot Sauces for NCAA Fans
As any NCAA basketball fan will tell you, March Madness is officially in full swing, with the big tournament just around the corner. If you enjoy college hoops as well as hot sauce, or know someone who does, we have the perfect condiment to add some flavor and spice to your basketball-watching dining menu: Officially licensed NCAA collegiate hot sauces! Made with all-natural ingredients here in the USA, these Louisiana-style cayenne pepper sauces add just the right amount of medium-hot burn with a food-friendly savory flavor that will enhance--not overpower or mask--the flavor of anything you splash them on. Excellent on everything from pizza to burgers, sandwiches, fries, chili, tacos, nachos and other snacky fare, these hot sauces are also ideal for making Buffalo wings, adding heat to salsa and other dips, and even in bloody Marys. Choose your favorite from the following three NCAA schools currently available:UNC Tarheels Hot Sauce, with a Carolina blue and white label and one of the official logos of the University of North Carolina at Chapel Hill
NC State Wolfpack Hot Sauce, featuring NCSU's red, white and black color scheme and the Wolfpack logo on the label
ECU Pirates Hot Sauce, the officially licensed hot sauce of East Carolina University with the fierce pirate logo on a purple and yellow label
Don't see your NCAA school listed above? Just email me (sales"AT"carolinasauce"DOT"com) with the name of your school and how many bottles you'd like (the price would be the same for all collegiate hot sauces, $6.25 a bottle) and I'll be happy to check to see if we can get their officially licensed hot sauce for you. Sorry, Duke fans, but there's no Blue Devils hot sauce available at this time--I've already checked.
Zestfully yours,
Gloria
PS: Looking for a coupon for any of the above three hot sauces? You'll find it in the March Carolina Sauce Newsletter. But don't delay: the coupon expires this Thursday, March 17th!
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