This simple recipe was inspired by the festively zesty island flavor of Tortuga Spicy Seafood Grilling Sauce, which is only $3.99 a bottle when you order it from the Carolina Sauce Company. Enjoy it with fried or broiled fish, shrimp and other seafood, or as a feisty sandwich spread, and even in your favorite potato salad or tuna salad recipe for extra zip.
Ingredients
1 cup mayonnaise, regular or reduced fat or fat-free
1/4 cup minced sweet pickles OR drained sweet pickle relish
4 Tbs Tortuga Spicy Seafood Grilling Sauce
1 Tbs chopped green onion or scallion
Mix all ingredients together. For best flavor, refrigerate in a non-metal container for a few hours before serving. You can store in refrigerator for up to 3 days.
Zestfully yours,
Gloria
PS: No time to make your own tartar sauce but crave that rich, homemade taste that's missing from grocery store tartar sauces? Try Thomas Fish Camp Tartar Sauce for old-fashioned, down-home flavor the whole family will love--and it's also only $3.99 from the Carolina Sauce Company!
Tuesday, May 31, 2011
Monday, May 30, 2011
Just A Minute
Hey there, got a minute?
Yeah, I know, you're really busy today if you're stuck working like I am.... but you'll probably take a few minutes at some point during the workday to check Facebook, or to visit your favorite news website, or chat with a colleague in the break room. So yes, you have a minute, if you think about it.
And if you're not working today, then you're probably very busy preparing for your big Memorial Day cookout, or getting ready to spend the day at the beach, or otherwise running around with a hectic day planned.... but you'll still find time today to go online, or turn on the TV, or just take a break.
If you stop and think about it, we all have a minute.
One minute to consider what today, Memorial Day, is really all about. It's a day to remember and honor the men and women who made the ultimate sacrifice for our country, who gave their lives on our behalf. Take a minute and think what the world would be like if the Civil War or World War II had turned out differently: Would you even be here? Imagine what it must be like to be told that your child, spouse, or best friend had been killed while serving in Vietnam. Or to watch your buddy die in combat in Iraq.
You may not have time today to watch your town's parade, or to place a flag on a soldier's grave at the cemetery, or to visit a local war memorial. And it's certainly not wrong to spend today having fun outdoors, or shopping, or otherwise having a good time--after all, we're able to enjoy our freedom because of the brave men and women of our armed forces.
But no matter what your plans are today, you can probably pause for a minute to remember our fallen heroes, and to offer up a silent thank-you for their service and their sacrifice.
Zestfully yours,
Gloria
Yeah, I know, you're really busy today if you're stuck working like I am.... but you'll probably take a few minutes at some point during the workday to check Facebook, or to visit your favorite news website, or chat with a colleague in the break room. So yes, you have a minute, if you think about it.
And if you're not working today, then you're probably very busy preparing for your big Memorial Day cookout, or getting ready to spend the day at the beach, or otherwise running around with a hectic day planned.... but you'll still find time today to go online, or turn on the TV, or just take a break.
If you stop and think about it, we all have a minute.
One minute to consider what today, Memorial Day, is really all about. It's a day to remember and honor the men and women who made the ultimate sacrifice for our country, who gave their lives on our behalf. Take a minute and think what the world would be like if the Civil War or World War II had turned out differently: Would you even be here? Imagine what it must be like to be told that your child, spouse, or best friend had been killed while serving in Vietnam. Or to watch your buddy die in combat in Iraq.
You may not have time today to watch your town's parade, or to place a flag on a soldier's grave at the cemetery, or to visit a local war memorial. And it's certainly not wrong to spend today having fun outdoors, or shopping, or otherwise having a good time--after all, we're able to enjoy our freedom because of the brave men and women of our armed forces.
But no matter what your plans are today, you can probably pause for a minute to remember our fallen heroes, and to offer up a silent thank-you for their service and their sacrifice.
Zestfully yours,
Gloria
Sunday, May 29, 2011
Carolina Sauce Co. Memorial Day Schedule
The Carolina Sauce Company will be open for business on Memorial Day, Monday, May 30th, but with reduced staff and shortened work hours. If you need to call us on Memorial Day and get our voice mail, or if it takes a little longer than usual for us to reply to your email, please understand that we're not ignoring you; we're merely short-handed for the day. We'll definitely reply as soon as we can, and in any event by Tuesday, May 31st, at the latest. And as always, you can order online 24/7 on our secure website, even on holidays and after hours.
Also, please be aware that neither UPS nor the US Post Office will be operating on Memorial Day, and therefore we won't be able to ship any packages on Monday. We will resume shipping orders on Tuesday, May 31st. Thank you in advance for your patience and your understanding.
Zestfully yours,
Gloria
Also, please be aware that neither UPS nor the US Post Office will be operating on Memorial Day, and therefore we won't be able to ship any packages on Monday. We will resume shipping orders on Tuesday, May 31st. Thank you in advance for your patience and your understanding.
Zestfully yours,
Gloria
Saturday, May 28, 2011
Gloria's Spicy Maple-Bacon Sweet Potatoes
This recipe combines three of my favorite foods: bacon, sweet potatoes and maple syrup. Make this as spicy as you'd like--or not--by which type of ground pepper you use, and how much. I used ground habanero, and it turned out to be just the type of fiery heat I enjoy. Folks who want a little less of a burn can use red pepper or cayenne, or even ground black pepper. Use real maple syrup, not "pancake syrup" or artificial maple syrup. I prefer the darker Grade B maple syrup, which is also less expensive than Grade A or Fancy, because it has a deeper, richer flavor. This recipe makes 2 servings as a side dish, and you can easily double or triple it to serve more. My Spicy Maple-Bacon Sweet Potatoes are a wonderful accompaniment to pork chops, roast chicken, grilled steak, and other hearty fare.
Ingredients
1 slice bacon
1 large sweet potato
1 Tbs maple syrup
1/4 tsp ground pepper: black, cayenne, red or habanero
In a large skillet, fry the bacon until crisp. While the bacon is cooking, wash the sweet potato and dry it with a paper towel. Cut the unpeeled sweet potato in half crosswise, then each half lengthwise. Slice each sweet potato quarter into 1/4" thick half-moon slices. When bacon is fully cooked, remove the bacon from the pan and place on a paper towel to absorb grease. Leave the bacon fat in the skillet, add the sweet potatoes and stir to lightly coat all slices with the fat (if necessary, you can add a little butter if there's not enough bacon fat). Cover and cook over medium heat for several minutes, stirring from time to time, until the sweet potato slices soften and start turning golden brown. Be careful not to overcook or they can get mushy. When the sweet potato is cooked, remove skillet from heat and crumble the bacon into the skillet. Add the ground pepper and maple syrup (it will sizzle), then stir with a spatula to combine all ingredients, being careful not to break up the sweet potato slices. Serve hot.
Zestfully yours,
Gloria
Carolina Sauce Company
Ingredients
1 slice bacon
1 large sweet potato
1 Tbs maple syrup
1/4 tsp ground pepper: black, cayenne, red or habanero
In a large skillet, fry the bacon until crisp. While the bacon is cooking, wash the sweet potato and dry it with a paper towel. Cut the unpeeled sweet potato in half crosswise, then each half lengthwise. Slice each sweet potato quarter into 1/4" thick half-moon slices. When bacon is fully cooked, remove the bacon from the pan and place on a paper towel to absorb grease. Leave the bacon fat in the skillet, add the sweet potatoes and stir to lightly coat all slices with the fat (if necessary, you can add a little butter if there's not enough bacon fat). Cover and cook over medium heat for several minutes, stirring from time to time, until the sweet potato slices soften and start turning golden brown. Be careful not to overcook or they can get mushy. When the sweet potato is cooked, remove skillet from heat and crumble the bacon into the skillet. Add the ground pepper and maple syrup (it will sizzle), then stir with a spatula to combine all ingredients, being careful not to break up the sweet potato slices. Serve hot.
Zestfully yours,
Gloria
Carolina Sauce Company
Friday, May 27, 2011
Bone Suckin BBQ Sauce is Back in Stock!
All four varieties of the renowned Bone Suckin' Sauce are back in stock at the Carolina Sauce Company! These tasty North Carolina barbecue sauces are made in the western NC style, with a tangy-sweet blend of vinegar, tomatoes and savory spices for a flavor the whole family will love. Excellent on everything from pulled pork BBQ to ribs, chicken, seafood and even vegetables, Bone Suckin Sauce is available in the classic Original Bone Suckin' recipe, the spicy Hot Bone Suckin' Sauce with a healthy dose of hot peppers, and in two thicker recipes that are ideal for slathering: the mild Bone Suckin' Thicker Sauce and the spicy Bone Suckin' Hot Thicker Sauce.When you order any flavor of Bone Suckin' BBQ Sauce from the Carolina Sauce Company, not only will you be getting one of North Carolina's most famous barbeque sauces, but you'll also receive FREE recipes to help you enjoy Bone Suckin' Sauce in the kitchen as well as on the grill. This sauce is flying off our shelves quickly, and we've already been told by one of our suppliers that they're out of at least one of the varieties and won't have more until July, so don't delay and order your favorite version today while we still have it in stock (and while our May special is still running).
Zestfully yours,
Gloria
Thursday, May 26, 2011
Last Chance to Get a Free BBQ Sauce Sample!
Time is running out to claim your FREE sample of Jim's Own Homestyle BBQ Sauce, an award-winning Piedmont NC barbecue sauce with a mouthwatering tangy-sweet flavor. To receive your free sample of Jim's Own Sauce, simply place an order in any amount (no minimum purchase required!) at the Carolina Sauce Company online store, and enter the word "JimsNews" (no spaces, no quotation marks) in the COMMENTS field or GIFT MESSAGE field, and we'll include your free sample (plus recipes) with your order.
Time is also running out to get 10% off the product total if you order $40 or more in products from the Carolina Sauce Company online store. Simply order $40 or more in products and enter the coupon code "JimsNews" (no spaces, no quotation marks) in the COUPON CODE field found on the billing page, and you'll automatically save 10% off the product total. We will also send you the free sample of Jim's Own BBQ Sauce, along with recipes.
Both of these special offers expire at midnight on Friday, May 27th, so don't delay!
For more information, check the Carolina Sauce May Newsletter, or visit the Carolina Sauce Facebook page and click on the Coupons tab.
Zestfully yours,
Gloria
Time is also running out to get 10% off the product total if you order $40 or more in products from the Carolina Sauce Company online store. Simply order $40 or more in products and enter the coupon code "JimsNews" (no spaces, no quotation marks) in the COUPON CODE field found on the billing page, and you'll automatically save 10% off the product total. We will also send you the free sample of Jim's Own BBQ Sauce, along with recipes.
Both of these special offers expire at midnight on Friday, May 27th, so don't delay!
For more information, check the Carolina Sauce May Newsletter, or visit the Carolina Sauce Facebook page and click on the Coupons tab.
Zestfully yours,
Gloria
Tuesday, May 24, 2011
Spicy Crab-Artichoke Dip
Serve this zesty dip with chips and/or raw veggies for dipping. Makes about 2 1/2 cups.
Ingredients
1 can (14oz) artichoke hearts, drained & chopped
1 package (8 to 10 oz) imitation crabmeat chunks, coarsely chopped
1 small package (4oz) cream cheese, softened
1/2 cup spicy salsa, such as Bone Suckin' Salsa, or picante sauce like Bubba's Special Sauce
1/2 cup mayonnaise
1/4 cup shredded Parmesan cheese
Optional Garnishes (one or more of the following): pickled jalapeno or hot pepper rings, sliced black olives, thinly sliced green onions including the green part
Preheat oven to 350F degrees. Combine the chopped artichoke hearts, crabmeat, cream cheese, salsa, mayonnaise and salsa in a bowl. Spoon into a shallow baking dish or a pie plate. Bake at 350F until heated through, about 15 to 20 minutes. Remove from oven and garnish as desired. Serve hot with chips, pita wedges or raw veggies.
Zestfully yours,
Gloria
Ingredients
1 can (14oz) artichoke hearts, drained & chopped
1 package (8 to 10 oz) imitation crabmeat chunks, coarsely chopped
1 small package (4oz) cream cheese, softened
1/2 cup spicy salsa, such as Bone Suckin' Salsa, or picante sauce like Bubba's Special Sauce
1/2 cup mayonnaise
1/4 cup shredded Parmesan cheese
Optional Garnishes (one or more of the following): pickled jalapeno or hot pepper rings, sliced black olives, thinly sliced green onions including the green part
Preheat oven to 350F degrees. Combine the chopped artichoke hearts, crabmeat, cream cheese, salsa, mayonnaise and salsa in a bowl. Spoon into a shallow baking dish or a pie plate. Bake at 350F until heated through, about 15 to 20 minutes. Remove from oven and garnish as desired. Serve hot with chips, pita wedges or raw veggies.
Zestfully yours,
Gloria
Monday, May 23, 2011
Spicy Spinach with Garlic & Ginger
This zesty recipe makes a flavorful side dish for steak, pork chops, roast chicken, and even fried fish. I've provided some alternative ingredients so that you can make the spinach as spicy (or less so) as you'd like.
Ingredients
1 1/2 lbs fresh spinach, washed, excess water shaken off & stalks trimmed (to save time you can use about 1 lb pre-washed baby spinach)
3 Tbs olive oil OR hot chili oil
2 cloves garlic, crushed
2 green onions, chopped including some of the lighter green part
1 Tbs freshly grated ginger
1 Tbs sherry OR spicy pepper sherry
Salt & freshly ground black pepper to taste
Optional: Sesame oil for garnish
In a large, lidded pan or wok, saute the garlic, green onions and ginger in the oil over medium heat until softened. Bring heat up to medium-high, add spinach and saute for about 1 minute, constantly stirring. Add the sherry, season with salt & pepper as desired, then cover the pan to let the spinach "steam" for 3 to 5 minutes until just tender (baby spinach will cook faster than mature). As soon as the spinach is tender, remove from heat, stir & serve. If desired, drizzle a little sesame oil over the cooked spinach before serving.
Zestfully yours,
Gloria
Ingredients
1 1/2 lbs fresh spinach, washed, excess water shaken off & stalks trimmed (to save time you can use about 1 lb pre-washed baby spinach)
3 Tbs olive oil OR hot chili oil
2 cloves garlic, crushed
2 green onions, chopped including some of the lighter green part
1 Tbs freshly grated ginger
1 Tbs sherry OR spicy pepper sherry
Salt & freshly ground black pepper to taste
Optional: Sesame oil for garnish
In a large, lidded pan or wok, saute the garlic, green onions and ginger in the oil over medium heat until softened. Bring heat up to medium-high, add spinach and saute for about 1 minute, constantly stirring. Add the sherry, season with salt & pepper as desired, then cover the pan to let the spinach "steam" for 3 to 5 minutes until just tender (baby spinach will cook faster than mature). As soon as the spinach is tender, remove from heat, stir & serve. If desired, drizzle a little sesame oil over the cooked spinach before serving.
Zestfully yours,
Gloria
Sunday, May 22, 2011
A Weekend of Disappointments
I had such great expectations for this weekend....
Yesterday afternoon was a gorgeous spring day, warm and sunny without the oppressive humidity that comes later in the season and dominates the summer in North Carolina. I decided to spend part of the afternoon in Hillsborough at the annual Hog Days festival, which was wisely moved this year from its traditional late-June weekend to the 3rd weekend of May. Despite the gorgeous weather--or perhaps because of it?--this year's festival seemed to have only half as many visitors as last year's. While this meant shorter (or no) lines for food or at the various vendors, it also meant less support and exposure for the local businesses and nonprofits that had set up their tents, booths and concessions stands. Sadly, there seemed to be significantly fewer vendors this year as well, and I couldn't help but wonder if that meant that some of the folks who had brought their handmade soaps, jewelry, art and other crafts last year had since become casualties of the economy. Hopefully the reduction in festival size and attendance was due to the new date for the event, which also coincided with two much larger events in Raleigh (Artsplosure and the Got to be NC Festival--more on the latter later).
My biggest disappointment at Hog Days, however, was the BBQ that was offered for sale: As always, it was an amalgamation of the barbecue cooked by the competitors the night before. But unlike the tasty BBQ sandwich I enjoyed last year, this year's BBQ was completely lacking in any smoky flavor. Pit-cooked BBQ should have at least a hint of smoke. While the pork was moist, I couldn't discern any smokiness. The sauce used this year (already mixed into the pulled pork) was sweeter than what I personally prefer, and lacked spice or character. The nail in the coffin was the gigantic piece of gristle--not skin, but tough, inedible cartilage--that I had the misfortune of finding in my BBQ sandwich. Oh well, maybe next year will be better. At least the Orange County sheriff who gave me a "Junior Deputy Sheriff" star was a charming Southern gentleman who made me smile as I left the festival.
My second disappointment came today at the Got to be NC Festival in Raleigh. In contrast to Hillsborough Hog Days, this year's Got to be NC Festival was significantly expanded from last year's event, with more attractions for kids (carnival rides, farm animals to pet), more live entertainment (music and other acts/performances), more "fair foods" (a mini version of the State Fair), and a fantastic fish fry hosted by the Shriners. The lunch they served was the high point of my day: Hand-breaded fish and shrimp that were expertly fried so that they were tender and not greasy, plus creamy cole slaw, crispy sweet potato fries, and humongous round hushpuppies larger than golf balls, also perfectly fried without any greasiness. North Carolina agriculture at its finest was on display, both in terms of animals and produce. The "Fiberfest" was fascinating, with a multitude of yarns & clothing made from sheep's wool, alpaca, and even rabbit and bison hair. Spinners and tatters were demonstrating their respective crafts while I walked the area.
The main attraction for me, however, was the NC Food & Wine Expo, which charged a $2 admission this year. Perhaps that's why the building felt less-crowded than last year's event. I enjoyed saying hello to some of the great folks I have the pleasure of doing business with, including Scott Granai of Outta the Park BBQ Sauce and Pluto who makes Pluto's Caribbean Bliss Spice Blends. I was encouraged to see so many new food businesses at the festival this year, and the samples I tasted ranged from quite good to superb. My disappointment, however, was in how few people were actually buying any of the wonderful North Carolina products that were being sampled and displayed. While nearly everyone seemed to be partaking of the free samples, hardly anyone was purchasing any of the products. I was quite disappointed, especially since this year's festival focus seemed to be "buy local" and yet people weren't putting their money where their mouth is, so to speak. With all the talk these days about "buying local" and supporting small farms and businesses, I would have expected more actual support--rather than mere lip service--for the hardworking local food companies participating in this year's festival.
My final disappointment this weekend came tonight, and admittedly it's a trivial one, and most likely only temporary. I had such high hopes for the sublimely delicious recipe I had planned as part of tonight's dinner, and I was convinced that it would prove to be an excellent recipe to post on this blog. After all, how could anyone--much less a pretty decent creative cook like myself--go wrong with ingredients like bacon, baby squash, fresh asparagus, sundried tomatoes, garlic, feta cheese and red wine, among others? Well, I did go wrong. While the end result was perfectly edible, it was far from visually appealing, and the texture was all wrong (soggy squash is not my cup of tea). So, rather than posting a wonderful new recipe tonight, I've suffered a minor blow to my epicurean ego and will need to go back to the drawing board (or stove) before I share the recipe that I had hoped to post tonight.
Although my weekend didn't quite live up to its expectations, at least it was enjoyable--and the world didn't end on Saturday, so I get to keep experimenting in the kitchen next weekend!
Zestfully yours,
Gloria
Yesterday afternoon was a gorgeous spring day, warm and sunny without the oppressive humidity that comes later in the season and dominates the summer in North Carolina. I decided to spend part of the afternoon in Hillsborough at the annual Hog Days festival, which was wisely moved this year from its traditional late-June weekend to the 3rd weekend of May. Despite the gorgeous weather--or perhaps because of it?--this year's festival seemed to have only half as many visitors as last year's. While this meant shorter (or no) lines for food or at the various vendors, it also meant less support and exposure for the local businesses and nonprofits that had set up their tents, booths and concessions stands. Sadly, there seemed to be significantly fewer vendors this year as well, and I couldn't help but wonder if that meant that some of the folks who had brought their handmade soaps, jewelry, art and other crafts last year had since become casualties of the economy. Hopefully the reduction in festival size and attendance was due to the new date for the event, which also coincided with two much larger events in Raleigh (Artsplosure and the Got to be NC Festival--more on the latter later).
My biggest disappointment at Hog Days, however, was the BBQ that was offered for sale: As always, it was an amalgamation of the barbecue cooked by the competitors the night before. But unlike the tasty BBQ sandwich I enjoyed last year, this year's BBQ was completely lacking in any smoky flavor. Pit-cooked BBQ should have at least a hint of smoke. While the pork was moist, I couldn't discern any smokiness. The sauce used this year (already mixed into the pulled pork) was sweeter than what I personally prefer, and lacked spice or character. The nail in the coffin was the gigantic piece of gristle--not skin, but tough, inedible cartilage--that I had the misfortune of finding in my BBQ sandwich. Oh well, maybe next year will be better. At least the Orange County sheriff who gave me a "Junior Deputy Sheriff" star was a charming Southern gentleman who made me smile as I left the festival.
My second disappointment came today at the Got to be NC Festival in Raleigh. In contrast to Hillsborough Hog Days, this year's Got to be NC Festival was significantly expanded from last year's event, with more attractions for kids (carnival rides, farm animals to pet), more live entertainment (music and other acts/performances), more "fair foods" (a mini version of the State Fair), and a fantastic fish fry hosted by the Shriners. The lunch they served was the high point of my day: Hand-breaded fish and shrimp that were expertly fried so that they were tender and not greasy, plus creamy cole slaw, crispy sweet potato fries, and humongous round hushpuppies larger than golf balls, also perfectly fried without any greasiness. North Carolina agriculture at its finest was on display, both in terms of animals and produce. The "Fiberfest" was fascinating, with a multitude of yarns & clothing made from sheep's wool, alpaca, and even rabbit and bison hair. Spinners and tatters were demonstrating their respective crafts while I walked the area.
The main attraction for me, however, was the NC Food & Wine Expo, which charged a $2 admission this year. Perhaps that's why the building felt less-crowded than last year's event. I enjoyed saying hello to some of the great folks I have the pleasure of doing business with, including Scott Granai of Outta the Park BBQ Sauce and Pluto who makes Pluto's Caribbean Bliss Spice Blends. I was encouraged to see so many new food businesses at the festival this year, and the samples I tasted ranged from quite good to superb. My disappointment, however, was in how few people were actually buying any of the wonderful North Carolina products that were being sampled and displayed. While nearly everyone seemed to be partaking of the free samples, hardly anyone was purchasing any of the products. I was quite disappointed, especially since this year's festival focus seemed to be "buy local" and yet people weren't putting their money where their mouth is, so to speak. With all the talk these days about "buying local" and supporting small farms and businesses, I would have expected more actual support--rather than mere lip service--for the hardworking local food companies participating in this year's festival.
My final disappointment this weekend came tonight, and admittedly it's a trivial one, and most likely only temporary. I had such high hopes for the sublimely delicious recipe I had planned as part of tonight's dinner, and I was convinced that it would prove to be an excellent recipe to post on this blog. After all, how could anyone--much less a pretty decent creative cook like myself--go wrong with ingredients like bacon, baby squash, fresh asparagus, sundried tomatoes, garlic, feta cheese and red wine, among others? Well, I did go wrong. While the end result was perfectly edible, it was far from visually appealing, and the texture was all wrong (soggy squash is not my cup of tea). So, rather than posting a wonderful new recipe tonight, I've suffered a minor blow to my epicurean ego and will need to go back to the drawing board (or stove) before I share the recipe that I had hoped to post tonight.
Although my weekend didn't quite live up to its expectations, at least it was enjoyable--and the world didn't end on Saturday, so I get to keep experimenting in the kitchen next weekend!
Zestfully yours,
Gloria
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