February's Top 10 Best-Selling Sauces at Carolina Sauce

February brought some newcomers and a shake-up among the "usual suspects" on our monthly list of best-selling sauces at the Carolina Sauce Company.  Here are the top ten:

1. Busha Browne's Pukka Sauce: Hailing from Jamaica but not a jerk-style sauce, this all-purpose and versatile hot pepper sauce will spice up any savory dish from breakfast eggs to lunchtime pizza or sandwiches to dinnertime dishes with its solid but not overpowering heat and mellow peppery flavor.

2. Walkerswood Scotch Bonnet Pepper Sauce: Also from Jamaica and also not a jerk sauce, this classic scotch bonnet pepper sauce provides pure pepper flavor and heat without any additional seasonings. If you appreciate the distinctive taste and powerful burn of Jamaica's most famous chile pepper, this is the hot sauce for you.

3. Wells Hog Heaven BBQ Sauce: When people talk barbecue sauce for eastern NC style pulled pork barbecue, this tangy vinegar sauce from Burgaw, NC, is almost always part of the conversation. There are no tomatoes in this sauce because it is true to the unique style found in the eastern part of the state. You can also use Wells Barbecue Sauce as a marinade for chicken.

4. Walkerswood Jamaican Jerk Seasoning, Hot & Spicy: This is our most popular Jamaican jerk product, and for good reason, too -- it's the real deal in terms of flavor and fire, and it's made by the best-known brand on the island. Lightly coat meats, chicken or seafood with some of this jerk paste and marinate in your refrigerator overnight (meat/poultry) or for 30 minutes (seafood) and then grill, bake, broil or roast for genuine Jamaican flavor.

5. Matouk's Calypso Sauce: This thick and rich West Indian style hot sauce from Trinidad & Tobago delivers feisty scotch bonnet pepper heat with a hint of sweet papaya in a tangy mustard base, per the traditional style of the island nation. Matouk's Calypso is excellent on poultry and seafood, in stews, with stir-fry dishes, and on other hearty dishes.

6. Ole Ray's Kentucky Gold Bourbon BBQ Sauce: Making its first appearance on our best-seller lists, this mouthwatering, sweet & sassy mustard barbecue sauce has a peppery kick and a mellow richness from real Kentucky bourbon. Whether you slather it on ribs, baste on chicken, serve with grilled sausage, or even dip pretzels in it, it will leave your mouth and belly happy.

7. Matouk's West Indian Hot Sauce: Not quite as hot as Matouk's Calypso and with a delightful tropical sweetness from papaya, this full-flavored, spunky hot sauce is wonderful with fish and seafood, island-style chicken or meat dishes, red beans & rice, stews, stir-fry recipes and more.

6. JohnBoy & Billy's Hot & Spicy Grillin' Sauce: Made in North Carolina in the "down east" mustard style, this spicy and savory barbecue sauce blends together tomatoes, vinegar and mustard with just enough molasses and hot peppers to make things interesting. It's finger-lickin' good on ribs (pork or beef), chicken, shrimp kabobs, and on burgers, too.

9. Pappy's XXX White Lightnin' BBQ Sauce: Bursting onto our top-ten list for the first time is this spicy-hot, tangy-sweet tomato barbecue sauce from Kentucky. A generous splash of bourbon brings everything together to make for a well-balanced, food-friendly barbeque sauce that packs a peppery punch. Enjoy it on everything you grill or smoke, and at the table as a dipping sauce.

10. El Yucateco XXXtra Hot Habanero Kutbil-Ik Mayan Hot Sauce:  Returning to our best-seller list after a long absence, this genuine Mexican hot sauce is made from select habanero peppers using an old Mayan recipe for authentic fiery heat and traditional flavor. A natural for all your favorite Mexican, Tex-Mex and Southwestern foods, it's also a great choice when you want to add some serious heat to pizza or pasta, egg dishes or casseroles, and any other hearty dishes.

Zestfully yours,
Gloria

Low-Carb Recipe: Broiled Avocado Tuna Melts

If you're on a carb-restricted diet, here is a low-carb alternative to traditional tuna melt sandwiches. Instead of using bread, the "base" is an avocado half. Broiling gives the avocado a buttery texture and enhances the richness of the flavors in this dish.

The following recipe is quite flexible: You can substitute a quarter cup of salsa for the garlic, pepper, onion & tomato; or add a few dashes of hot sauce to the tuna filling; use chopped cooked shrimp or crab meat instead of tuna; or use a different hot pepper or cheese (in fact, shredded cheese would probably produce a more attractive look). Let your imagination and taste buds be your guide.

My Broiled Avocado Tuna Melts recipe makes either 2 or 4 servings: As a main course, plan on 1 avocado per person. As a hearty appetizer, "salad" or snack, plan on half an avocado per person. And yes, you can multiply this recipe as needed.

Ingredients
2 ripe but firm avocados*

1 can (5 to 7 oz) tuna, drained
1 garlic clove, minced
1 tsp minced jalapeno
1/4 tsp onion powder
Salt & pepper to taste (I added about 1/4 tsp sea salt & a few twists from my pepper mill)
1/4 cup diced tomato
1 or 2 slices Swiss cheese
Chili Powder or other ground chile pepper powder

*The avocados should "give" a little when you press at the stem end, but they shouldn't be soft or mushy and should still be fairly firm.

Combine the tuna, garlic, jalapeno, onion powder, salt & pepper in a bowl and use a fork to flake the tuna and combine everything. Cut the avocados in half, remove pits, then use a spoon to carefully scoop out most of the flesh, leaving about 1/4" to create a "bowl." Place the scooped-out avocado flesh in the bowl with the tuna mixture and use fork to mash together and thoroughly combine. Fold the tomatoes into this tuna-avocado mixture.

Place the avocado halves, cut side up, on a foil-covered broiler pan. Spoon the tuna-avocado filling evenly into the hollowed-out avocado halves.

Tear the cheese into small strips and place over the stuffed avocado halves (you might not need 2 full slices, so feel free to snack on any leftover pieces). Sprinkle with chili powder. Place broiler pan in oven on 2nd rack from the top broiler, turn on broiler and broil until cheese is bubbly and begins to brown, about 3 minutes or so (keep your eye on them so they don't burn). Serve hot.

Zestfully yours,
Gloria

PS: If you're searching for low-carb or no-carb sauces & seasonings, be sure to visit the Carolina Sauces online store and browse our extensive selection of low-carb/no-carb products.

Did You Get Your March VIP Coupon from Carolina Sauce?

Click to become a VIP

Our monthly VIP Newsletter was emailed to all our VIPs earlier this week -- did you get yours?

If you received our March issue, then you've already seen that you can now order a famous line of Texas barbecue sauces, rubs & marinades on the Carolina Sauces online store, along with other new products like a West Indian curry paste and a unique hot sauce that's made from a special blend of super-hot peppers including the Trinidad 7-pot pepper.

Also in our March VIP newsletter are a members-only discount coupon that's good for 7% off your product total on all Carolina Sauces orders through St. Patrick's Day (March 17th), plus our recipe for Zesty Baked Tater Skins, a customizable appetizer that's guaranteed to please fans of all teams regardless of the game score.

If you didn't receive our March VIP newsletter and you'd like to get it, simply email me with the subject line that says "Sign Me Up" and I'll add you to our VIP list and send the newsletter to you.

As a VIP, you'll receive our FREE monthly newsletter with a unique exclusive coupon discount in every issue along with breaking news and a special recipe, all in a single monthly email. You can unsubscribe anytime, and we NEVER bother you with any other emails or share your email with anyone else.

Don't delay: Our March VIP coupon sale ends on March 17th!

Zestfully yours,
Gloria

Savory Braised Cabbage with Bacon

My inspiration for this rich and satisfying side dish was the recipe for "Smothered Cabbage" in the classic cookbook "Greene on Greens," by Bert Greene.

My Savory Braised Cabbage with Bacon goes well with everything from fried or broiled fish to baked or fried chicken, pork chops, beef brisket, chicken fried steak, and even ribs or barbecue. Think of it as a tasty cold-weather alternative to coleslaw -- although there's no reason not to serve it year-round.

Ingredients
1/2 lb bacon, chopped into small pieces
1 small onion, chopped
2 to 3 garlic cloves, minced
1 hot chili pepper of your choice (or a mild sweet mini pepper if you're wimpy), seeded & minced
1/2 tsp ground dried savory
1 large cabbage (approx 2 to 2 1/2 lbs), shredded
1/2 cup white wine (or chicken broth if you prefer)
Salt & pepper to taste

Combine the bacon, onion, garlic, chili pepper and savory in a large, deep lidded skillet and cook, stirring regularly, until onion is soft & translucent and everything is sizzling. Add the cabbage and stir until evenly coated and glistening with the bacon fat. Stir in just a little of the wine or broth, cover, reduce heat to low and cook undisturbed for about 20 minutes. Uncover and stir in a little more wine or broth, bring back to a simmer, cover and keep cooking on low for another 40 to 45 minutes, periodically stirring in a little more wine or broth until all of it has been added and the cabbage is buttery-tender. Taste and season with salt & pepper if desired.  Makes 6 side servings.  Refrigerate and reheat any leftovers (the flavors will develop and be even richer the next day).

Zestfully yours,
Gloria

PS:  In the South, lots of people like to add a few splashes of hot sauce to cooked cabbage, collards and other cooked greens. An all-purpose Cayenne pepper sauce is ideal for this dish.

Carolina Sauce is On the Road

Flickr photo by Space & Light

We all need a change of scenery or some R&R every once in a while. One of the hardest lessons I've learned as a small-business owner is to recognize that reality, and take some time to recharge my batteries.

This week is one of those times.

How does this affect the Carolina Sauces online store or the larger Carolina Sauce Company website?  The good news is that it doesn't. 

Because I'm personally no longer involved in processing orders or operating the warehouse (our partners handle all of that now), my absence will not delay order processing or shipping or anything like that. Customer Service will remain on their regular schedule and will be able to reply to any emails or order inquiries you may send them.

The only difference from any other week is that for this week, I personally might not be able to check email every day, or respond to comments here or on our Facebook page on a daily basis.  But I will do my best to stay on top of things when I'm able to access the internet, and you will still be able to contact Carolina Sauces customer service with any questions or issues you may have.

Thanks for your understanding, and I'll be back on my regular schedule and in my customary "digs" the following week.

Zestfully yours,
Gloria

Crock Pot Chicken Curry

Crock Pot Chicken Curry over rice & with mango-ginger chutney & salad

The following recipe was inspired by the chicken curry recipe in Mary Tregellas' "Homemade Preserves & Jams" cookbook, which was our giveaway for the March 1st Crock Pot Game on the Carolina Sauce Facebook page.

I've made it both with bone-in chicken breasts (shown on left) as well as with boneless, skinless chicken thighs (shown further down in this post). While the former makes a prettier dish, I recommend the latter for richer chicken flavor and also to avoid all the little bones (boneless breasts won't have that problem but they'll still lack the depth of flavor that dark meat has).

The heat level for my slow-cooker chicken curry is a mild-medium; if you want a spicier curry, use more of the hot peppers and/or add hot chilies to suit your taste.  Finally, don't be intimidated by the lengthy list of ingredients: This recipe is extremely easy to make, whether you try the original in the cookbook or my crock pot version.

Ingredients

Curry spices

2 Tbs ghee (Indian clarified butter) or mild-flavored oil
1 large onion, chopped
4 garlic cloves, minced
2 to 2 1/2 lbs boneless skinless chicken thighs
2 tsp tomato paste
4 whole green cardamom pods
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/8 tsp cayenne powder
1/8 tsp red pepper flakes
pinch of ground habanero powder
1/4 tsp Kosher salt
1/2 cup water
1/2 cup plain nonfat Greek yogurt
2 Tbs cornstarch
1/2 tsp Kosher salt
1 cup frozen peas

Heat the ghee or oil in a large frying pan and saute the onion & garlic over medium-high heat until onion is softened & translucent. Remove from heat and pour the mixture into your crock pot or slow cooker. Place chicken thighs in single layer (if possible) over the mixture in the cooker, add tomato paste, all of the spices & pepper & 1/4 tsp salt, then pour in the water. Turn on crock pot and cook either on HIGH for 3 to 4 hours, or on LOW for 6 or 7 hours, in either case stirring once at the half-way point (you will cook it for another 1 to 2 hours more after adding the yogurt sauce and peas).

Crock Pot Chicken Curry made with boneless skinless thighs

During the last hour of cooking, whisk together the yogurt, cornstarch and 1/2 tsp salt in a deep bowl until thoroughly combined. Using a ladle, slowly whisk in some of the hot liquid from the crock pot (this will "temper" the yogurt to prevent separation and will also begin the thickening process). Repeat this process 3 or 4 times with more hot liquid, being careful not to add too much hot liquid too quickly and thoroughly incorporating the liquid each time. When the sides of your bowl start to feel pretty warm and the sauce is relatively pourable, add the frozen peas to the crock pot and stir. Then slowly stir in the yogurt sauce, using a spatula to scrape all of it out of the bowl. Gently stir until thoroughly combined, then cover the crock pot and set to LOW. Cook for 1 to 2 more hours, until chicken is fork-tender and the sauce has thickened somewhat. Taste for balance: Add more salt to taste if desired, and if you can taste the cornstarch in the sauce, let it cook for another 30 minutes or more. Serve over basmati or other rice, or with Indian bread such as naan, and with a side of chutney or other similar condiments.

Zestfully yours,
Gloria

Three TLC Tips for Your Crock Pot

Click here for Crock Pot Recipes on Pinterest

Slow-cookers and crock pots can make life much easier for busy parents and anyone else who wants to cook healthy, wholesome meals without slaving over a stove. Despite their sturdy, indestructible appearance, however, crock pots and slow cookers do require some tender, loving care if you want them to last for years. The good news is that these simple "TLC" tips don't require much time or work, and if you follow them you'll get the most out of your slow cooker for a good, long time.

Here are my three favorite tips for caring for your crock pot or slow cooker:

1.  Avoid sudden temperature changes. This is essential for slow cookers with a crockery interior like that of Grandma Gert, our decades-old crock pot shown on the left. Never put cold food or liquid in a hot crockery cooker, or immerse the hot crockery in cold water. Likewise, if you want to add hot water to the crock pot, make sure the water is NOT at or close to boiling if the crock pot is cold (room temperature should be fine). Sudden temperature changes can crack the crockery.

2.  Fill promptly with warm, soapy water for easy cleaning . The easiest way to clean your crock pot is to add warm or hot (NOT cold) soapy water after you've removed the food from it. This will help dissolve any caked-on food. If your slow cooker has a removable cooking "pot" or receptacle that's washable, go ahead and remove it before adding the soaking water and let it soak while you eat. You should be able to wash it easily by hand after soaking while you ate.

3. Never use abrasive scouring pads or cleaners. Instead, use a soft cloth dipped in soapy water or a non-abrasive, non-scratching pad or sponge.

With a little TLC, your crock pot or slow cooker should last at least as many years as Grandma Gert, who's still kickin'.

Zestfully yours,
Gloria
Carolina Sauce Company

Corky's Memphis BBQ Sauce & Dry Rub are Back!

We're excited to announce that the Carolina Sauce Company is once again your online source for the famous Corky's Original Bar-B-Q Sauce and Corky's Dry Rub, courtesy of our partner, InsaneChicken.

Perhaps the most famous barbecue sauce to come out of Tennessee, Corky's is a sweet, mildly-spiced but deeply flavorful tomato BBQ sauce that was created specifically for enjoying with smoked ribs in the Memphis "wet ribs" style.  Whether you like to baste the ribs during the final few minutes of cooking to create a luscious bark that surrounds the succulent meat and seals in the juices, or instead prefer to dip your "dry ribs" at the table, the one thing that everyone will agree on is that Corky's is one great-tasting barbeque sauce.

In addition to wowing your taste buds when served on or with ribs (beef or pork), Corky's Memphis Bar-B-Q Sauce is magnificent on chicken (grilled, roasted, baked or broiled), with brisket or tenderloin, on hamburgers or venison, and even slathered on kabobs of all sorts, including shrimp and vegetables. Its brown sugar & molasses sweetness and rich tomato flavor make it a natural for adding to recipes for meatloaf, sloppy joes, baked beans, stews and hearty casseroles. Kids love it as a dipping sauce for fries, chicken fingers, tater tots and other finger food. Because Corky's Original BBQ Sauce is not hot/spicy, everyone in your family and all your cookout guests can enjoy it without worrying about a peppery burn.

If dry ribs are more your style -- or if you're in the market for a robust, savory all-purpose barbecue seasoning that's sugar-free -- Corky's Bar-B-Q Dry Rub is the one for you. Because there's no sugar in this BBQ seasoning, it won't burn while you're grilling or smoking whatever you've seasoned with it. Sprinkle generously over all types of raw red meat or poultry and gently pat on (the word "rub" is a misnomer), then either let the food sit in the refrigerator for a few hours to allow the flavors to penetrate, OR cook right away on the grill, smoker, stove or in the oven -- any way you use it, the results will be fantastic. You can also season fish, seafood, vegetables and raw ground meat for recipes with Corky's BBQ seasoning. Mix some with cornmeal or other breading for zesty fried fish and other fried foods.

You'll find both of these Corky's products on our recently-updated Southern Foods page, along with other popular but hard-to-find sauces, seasonings, condiments and foods from the South.

Zestfully yours,
Gloria

Cookbook Giveaway on Facebook!

It's March 1st, which means it's your chance to win a FREE GIFT over on the Carolina Sauce Company Facebook page!

Simply look for today's Crock Pot Game post on our Facebook page and post a comment there with your guess as to what we cooked in our Crock Pot.

Here are three clues:

1.  This ethnic recipe is NOT cooked in a Crock Pot in its country of origin.

2.  In its native land, the name refers to a type of sauce made with many different spices, but here in the US the same word is used for a powdered spice blend.

3.  This dish is often served with chutney and basmati rice or naan.

Remember to post your guess on our Facebook page (if you're not already following us on Facebook, please be sure to Like the Carolina Sauce Company on Facebook first).

Everyone who posts a guess will be entered into a random drawing to win a copy of "Homemade Preserves & Jams," a beautiful and practical cookbook by Mary Tregellas that's packed with over 90 recipes for luscious jams, tangy marmalades, crunchy chutneys, plus mouthwatering main dishes, delightful salads, wholesome breads and more. The cookbook is shown below, along with our mystery Crock Pot recipe which we served over brown basmati rice along with some mango-ginger chutney and a side salad tossed with our cilantro-lime vinaigrette.

We based our crock pot recipe for this month's Crock Pot Game on one of the recipes that's included in this cookbook, although the one in the book is made on the stove and not in a crock pot or slow cooker.

On Sunday, March 3rd at around 9 pm (EST) we'll randomly draw the name of one of the people who commented, and that lucky person will receive the cookbook as our free gift.

You can guess and post as often as you'd like, and you don't even need to guess correctly to be eligible to win, but only 1 comment per person will be counted--and you need to have a US shipping address to be eligible to win (the game *is* open to APO & FPO addresses, as well as Puerto Rico, Guam, the US Virgin Islands and other US addresses).

Have fun, and good luck!

Zestfully yours,
Gloria

PS:  We'll post the answer and the recipe here on this blog on Monday, March 4th, so be sure to check this blog on Monday if you'd like our hearty, healthy crock pot recipe.