Sauteed Chard with Spicy Garlic & Egg

This recipe may sound a little strange at first, but trust me, it works.  If you don't care for the egg or want a vegan dish, simply omit the egg--but in addition to supplying a meatless protein, the egg yolk (if at least a little runny) provides a satiny unctuous mouthfeel and richness without adding too much fat.  This recipe serves two as a light meatless entree.  I used rainbow chard but any variety of chard will work, and you can certainly multiply this recipe to feed more.  And feel free to adjust the amount of red pepper to suit your heat preference.  I buy local organic eggs and enjoy them sunny-side up, but you can fry them to your desired doneness.

Ingredients
1 bunch chard (approx. 1/lb), preferably organic
2 Tbs olive oil
1 Tbs minced garlic
1/2 tsp crushed red pepper flakes
2 eggs, preferably organic
Kosher salt
Freshly ground black pepper or additional red pepper flakes

Wash the chard, shake off excess water (don't dry), and use a sharp knife to cut out the tough stems.  and chop the chard into ribbons approximately 1/2'' wide.  Heat the olive oil over medium-high heat in a deep saute pan, add garlic and red pepper flakes and saute for 2 to 3 minutes.  Add the chard, season to taste with Kosher salt, stir and saute, stirring frequently, until the leaves are wilted but still deep green--don't overcook.  Depending on the size of your pan, you may need to cook the chard in two batches.  Transfer the cooked chard into a bowl and keep warm while you fry the eggs in the same pan.  To serve, divide the chard between two plates or bowls and add an egg to each, either on top of the chard or next to it.  Sprinkle with additional salt and pepper as desired.  Serve immediately.

Zestfully yours,
Gloria

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Introducing The Shizzle Jerk Marinade!

Fans of authentic Jamaican jerk flavor and heat rejoice:  The Carolina Sauce Company now offers The Shizzle Jerk Marinade, available in the spicy-hot Original recipe and the FIERY Voodoo Hot version!  Lovingly made in small batches using all-natural ingredients and no high fructose corn syrup, MSG, artificial preservatives or colors, The Shizzle calls North Carolina home but its roots are planted firmly in Jamaica.  Traditional Jamaican jerk herbs and spices are specially blended with habanero peppers for an intensely aromatic flavor that rivals that of any jerk products made in Jamaica.  But what makes The Shizzle stand out from the competition is their brilliant use of pineapple mash as the primary ingredient to create a naturally sweet and spicy sauce that becomes perfectly caramelized and crispy when cooked slowly on the grill or in the oven.  I suspect it's also the pineapple mash that helps this marinade penetrate even the toughest cuts of meat to infuse mouthwatering jerk flavor throughout.

This is no watery or vinegary marinade:  The Shizzle is thick and substantial, allowing you to use it as a wet rub or paste that will coat the surface of whatever you marinate in it.  The bright tropical flavor is excellent with everything from beef, pork, lamb, goat and venison to chicken, turkey and game birds, to even fish and shrimp (marinate no more than an hour for seafood), portobello mushrooms and summer squash.  The pineapple doesn't assert itself but rather provides a subtle sweetness and keeps this jerk from tasting overly salty like some commercial brands.  

Yes, the Original Shizzle is pretty hot, like any self-respecting Jamaican jerk seasoning or sauce should be, so you might find it too hot if you don't care for spicy foods or have a very sensitive palate (I consider it about a medium in heat, which by North Carolina standards is probably a hot).  On the other hand, if you're from Jamaica or you enjoy the serious fiery heat of real (not Americanized) Jamaican jerk, then The Shizzle Voodoo Hot! Jerk Marinade is for you.  This version begins with the original recipe but adds about three times as much habanero pepper for a burn that's comparable to what you'll find in "old" Jamaica (as opposed to tourist areas).  The Shizzle's rich and complex flavors still shine through the revved-up heat, however, for an invigorating and deeply satisfying dining experience.

You can buy The Shizzle Jerk Sauce from our North Carolina Products page, where you'll find other great-tasting foods from NC ranging from traditional North Carolina BBQ sauces and pork products to unique hot sauces and condiments all made in North Carolina.  You can also order The Shizzle from our New Products page, where you'll find plenty of other new arrivals for 2012.

Zestfully yours,
Gloria

Mushroom Risotto with Roasted Pumpkin Seeds

Risotto is comfort food for me, especially in the winter.  When I made this recipe earlier in the week, I used a combination of fresh shiitake, cremini (sometimes called "baby portobellos") and oyster mushrooms, but you can use any mushrooms you like.  You can omit the roasted pumpkin seeds if you prefer, but I found that they add a mild nutty flavor that complements the earthiness of the mushrooms and pungency of the cheese, along with a gentle crunch that provides a pleasant contrast to the creaminess of the risotto.  A dear friend grows herbs in her garden and I was the lucky recipient of some her marvelously aromatic dried Greek oregano a few months ago, so I decided to use some of that in my recipe.  If you have access to fresh oregano, you can substitute it for dried by increasing the amount to 1 Tablespoon.  And if you dislike or don't have oregano, simply substitute parsley using the same measurements for dried vs. fresh.  I find that the cheese adds sufficient saltiness to this dish, but feel free to season with salt and pepper (after you've stirred in the cheese and tasted for balance).  This recipe makes 4 servings.

Ingredients
1/4 cup raw shelled pumpkin seeds
4 cups poultry or vegetable broth, preferably homemade

1/2 cup dry white wine
3 Tablespoons butter or olive oil
1 Tablespoon olive oil
4 oz (or more) mushrooms, coarsely chopped
1/4 cup finely chopped onion (you can substitute shallots)
6 cloves garlic, minced
1 cup rice for risotto, such as Arborio rice or Carnaroli rice
1/3 cup freshly shredded Parmigiano cheese
1 tsp dried oregano

To roast the pumpkin seeds:  Preheat oven to 325F.  Spread the seeds in a single layer on a baking sheet and roast until they swell and start popping, about 5 to 10 minutes.  Remove from oven and allow to cool.

In a small pot bring the broth and wine to a very gentle simmer.  While the liquids are heating up, melt 1 tablespoon of butter in a saucepan that is deep enough for cooking the risotto.  Add mushrooms and saute over medium heat for a few minutes until softened, then use a slotted spoon to remove the cooked mushrooms to a small bowl for later use.  Add remaining butter plus the tablespoon of olive oil to the pan and when the butter has melted add the onions and garlic.  Saute until the onions are soft and translucent.  Stir in the rice and saute for 3 to 5 minutes, until the the edges of the grains start turning translucent.  Use a ladle to add about 1 cup (2 ladles' worth) of the simmering liquid to the rice mixture and bring to a simmer, stirring occasionally.  When the rice has absorbed this first batch of liquid, add another 1 or 2 ladles of the simmering liquid and stir (occasional stirring after each addition is fine - you don't need to continuously stir).   Repeat until all of the liquid has been absorbed by the rice and it has a creamy but not mushy texture.  Stir in the cooked mushrooms, oregano and Parmesan cheese.  Taste for balance and season with salt & pepper if desired.  Serve immediately, topping each serving with a sprinkling of roasted pumpkin seeds, and a little additional oregano and cheese if desired.

Zestfully yours,
Gloria

Fighting Cock Kentucky Bourbon BBQ Sauce

If you like your barbecue sauce to make a statement with big, bold assertive flavors for manly meats like ribs, chops, wild game and hearty burgers, Fighting Cock Kentucky Bourbon BBQ Sauce is for you.  Sweet tomatoes are paired with vinegar, hot sauce, natural hickory smoke and real Kentucky bourbon for a barbecue sauce that's robust and spicy, with enough of a smoky burn that it's not for wimps--but not so much that you won't taste your food.  In fact, this feisty barbeque sauce is so well-balanced that it works with chicken and shrimp, too, and even women and children have been known to find its rich flavors irresistible.  The bourbon adds a mouthwatering earthy depth to this sauce which is what sets Kentucky barbecue apart from other more one-dimensional styles.

In addition to being a great grilling, slathering, basting and dipping sauce, Fighting Cock Kentucky Bourbon BBQ Sauce will punch up the flavor of your favorite ground meat recipes like chili, meatloaf, sloppy joes, hamburgers, party meatballs, etc.  Heat it up and serve it with chicken wings or fries for dipping, and if you're a vegetarian you can use it on veggie burgers, portobello mushrooms, veggie kabobs and more.

Fighting Cock Kentucky Bourbon Barbecue Sauce is currently on sale at the Carolina Sauces online store, so order some today and put an end to boring, bland food!

Zestfully yours,
Gloria

The Source is Back in Stock!

After a prolonged absence, I'm pleased to report that The Source is finally back in stock again at the Carolina Sauces online store!  The warehouse notified me this morning that they currently have just over 200 bottles of The Source, and they're ready to ship.

The Source is by far the hottest item we sell here at the Carolina Sauce Company, and is widely considered the hottest hot sauce on the market.  Made exclusively from natural chile (Capsaiacin) extracts and rating an astronomical 7.1 million SHU on the Scoville heat scale, The Source is most definitely NOT to be consumed without dilution.  In fact, it's properly categorized as a "food additive" rather than a hot sauce because it must not be used directly on prepared food.  Rather, the safe way to use The Source is by the micro-droplet as an ingredient, and it's wise to wear plastic gloves and eye protection when handling it.  Needless to say, a little goes a long way--and a single bottle is most likely a lifetime's supply, unless of course you're using it to manufacture gallons of your own hot sauce or other fiery concoction in large volumes!

Because of its unmatched potency and its unique, display-quality packaging, The Source is a popular and coveted gift item for serious hot sauce collectors, chileheads and fiery-foods fanatics.  It's also guaranteed to be a conversation starter with guests.  Produced in limited quantities and not always available, don't miss this opportunity to buy The Source while it's currently on sale, because once the warehouse runs out again, there's no telling when more will be available.

Zestfully yours,
Gloria

PS:  If you're interested in ultra-hot hot sauces, make sure to check out our selection of Hottest Hot Sauces and of Pepper Extracts, all currently on sale.

Outta the Park BBQ Sauce Wins 3rd Consecutive Scovie Award!

One of my favorite barbecue sauces, Outta The Park BBQ Sauce, has won a Scovie Award for the third consecutive year!  Their Original sauce took 2nd place in the 2012 All Natural Mild BBQ Sauce category in this prestigious international competition.  The Scovies are judged by a panel of top culinary experts in a blind-tasting format, and this year's contest included almost 800 different products from 38 states and 4 countries.  It's quite an honor to finish among the top three in any Scovie category, but to do so for three years in a row is truly a major accomplishment that's well-deserved by Outta the Park.

Made in North Carolina from mostly organic, all-natural ingredients, Outta the Park BBQ Sauce is a thick, tomato-rich barbeque sauce with an invitingly savory-sweet flavor that finishes with a zippy little kick to keep things interesting without being "hot."  Outta the Park is a natural with ribs (pork or beef), chicken, pork chops, kabobs of any variety, shrimp and even fish or burgers of the meat and veggie variety.  It's also a winner in ground meat recipes including meatloaf, chili, sloppy joes, hamburgers and meatballs, plus you can substitute it for tomato sauce to make an all-star BBQ pizza.  Warm it up and serve it as a dipping sauce for fries, mozzarella sticks, chicken fingers, tater tots and other nibbles for cheers from your kids.  And if you like hot and spicy foods, check out Outta The Park Hot & Spicy BBQ Sauce, which adds a special blend of hot chili peppers to the original sauce for flavorful fire that will heat things up without burning you out.

Both varieties of Outta the Park BBQ Sauce are available from the Carolina Sauce Company (through our partner Insane Chicken), and you can find them on our North Carolina Products page. 

Zestfully yours,
Gloria

Ole Ray's Classic Gold BBQ Sauce

Golden yellow, mustard based barbecue sauce is popular throughout South Carolina, in the North Carolina low country, in Florida and other parts of the South.  Ole Ray's Classic Gold Barbeque & Cooking Sauce is made in that South Carolina tradition with mustard as its main ingredient, brown sugar and honey added for a touch of sweetness, cider vinegar and lemon juice for tang, and some Worcestershire sauce and hot sauce for savory spice.  Thin enough to use on Carolina style pulled pork barbecue but with enough body for basting and slathering, this mustard BBQ sauce is excellent on any type of pork:  Ribs, chops, roasts, sausages, loin and of course pork butt.  It's also quite good as a marinade and cooking sauce for chicken, shrimp and even fish, plus you can use it with all sorts of kabobs, on hot dogs and on burgers.

Ole Ray's Classic Gold Barbecue Sauce is not only for the grill:  It's a natural as a pretzel dip, and also adds zesty mustard flavor to your favorite ground meat recipes, from hamburgers to sloppy joes to meatloaf, chili and even meatballs.  Add a splash to baked beans and stews to brighten up the flavor, or try your hand at making a robust salad or veggie dressing by whisking in a little olive oil and honey.  Some folks even use it as a ham glaze.  And because it's not spicy-hot but rather full-flavored, the whole family can enjoy this mustard barbecue sauce.  Get a bottle today while it's on sale at the Carolina Sauce Company online store!

Zestfully yours,
Gloria

Roasted Kabocha Squash with Bacon, Onions & Garlic

Kabocha squash is a winter squash that looks like a cross between a small pumpkin and an acorn squash:  Round and squat, with a ridged dark-green shell and a deep orange interior that's sweeter than acorn squash.  The seeds can also be roasted, like pumpkin seeds.  This recipe can serve two or four people as a side dish, depending on the size of the squash and whether you halve it or quarter it.  Serve as an accompaniment to roast chicken, pork, beef or venison, or other hearty fare.

Roasting enhances the sweet, mellow flavors of many vegetables, and kabocha squash is no exception.  The biggest challenge in this recipe is cutting through the hard skin of the squash:  Make sure you place it on a flat non-skid surface and use a very sharp knife.  Rather than attempting to halve the uncooked squash, I decided to cut out the stem by cutting around it about 1 1/2" from the stem to create a "lid" that I lifted off using the stem as a "handle."  I then used a large spoon to scoop out the seeds from inside the squash including the flesh side of the lid.  The rest of the recipe is below:

Ingredients
1 kabocha squash (3 to 5 lbs)
Olive Oil
Dried herbs of your choice (Italian herb blend or herbs de Provence work well)
Salt & pepper to taste
3-5 slices bacon (depending on size of squash)
1 onion (choose size based on size of the squash)
2-4 cloves garlic

Preheat oven to 375°F.  Cut out the stem of the squash as described above, reserving the "lid" and removing any seeds attached to it.  Use a spoon to scoop out the seeds from inside the squash (reserve for roasting if you wish).  Use your fingers or a kitchen brush to lightly coat the interior of the squash and lid with olive oil.  Sprinkle the inside of the squash with herbs, salt and pepper to taste, then replace the squash "lid."  Lightly grease the bottom of a baking pan or casserole dish with olive oil (I used a square glass baking dish just large enough to hold the squash).  Place the squash in the dish and bake at 375°F for 45 minutes or until the interior of the squash is fork-tender (the outside will yield slightly to pressure).

While the squash is roasting, fry the bacon in a skillet until done.  While the bacon is cooking, peel and slice the onion.  When the bacon is done, place the cooked bacon on a plate with paper towels to absorb excess grease.  Reserve 1 to 2 tablespoons of bacon grease in the skillet, add onions and cook until soft and translucent.  While the onions are cooking, mince the garlic cloves and add to the skillet.  Continue cooking the onions and garlic, stirring regularly, until the onions are lightly golden.  Coarsely chop or crumble the cooked bacon, then stir into the onions and garlic.  If at this point the squash is not yet fully cooked, reduce heat for the skillet to keep warm.


Once the squash is done, remove from oven, lift off the "lid" and scrape off the cooked flesh from the "lid" into the skillet, stirring it into the onions, garlic and bacon.  Spoon this filling into the squash and replace the "lid."  Let the stuffed squash sit for a couple of minutes to allow the flavors of the filling to infuse the flesh of the squash.

When ready to serve, remove and discard the squash "lid" and carefully cut the squash into halves or quarters to serve (spoon any spilled filling over the served squash).

Zestfully yours,
Gloria

We Now Have Old Ray's Apple Cinnamon BBQ Sauce!

A few months ago we asked our Facebook fans what types of products they'd like to see more of at the Carolina Sauce Company, and the top two requests were more barbecue sauces and more hot sauces.  We've taken that feedback to heart, and are in the process of adding many new BBQ sauces and hot sauces to our website, along with other products as well.  The first new arrival for 2012 is the award-winning Ole Ray's Apple Cinnamon Barbeque Sauce. 

Apples and cinnamon are a natural pairing, and in a stroke of genius Old Ray's mixed some of both into a traditional tomato barbecue sauce base, together with molasses, apple cider vinegar, mustard, spices and just a dash of cayenne pepper.  The end result is a thick, rich and savory barbecue sauce with an enticingly sweet apple flavor and hints of smoke and spice.  This sauce is not peppery-hot, and it's definitely on the sweet side, so it's perfect for kids and folks with more sensitive palates.  The apple and spice notes pair beautifully with all sorts of pork and chicken, including ribs, chops, roasts, and even hams.  Old Ray's Apple Cinnamon BBQ Sauce also makes a lovely basting, slathering and dipping sauce for kabobs of any sort, plus shrimp and grilled veggies.  It's great with beef and venison, too, and mixed into ground meat recipes.

Stay tuned to this blog for more product announcements.  You can also see all the newest products here. 

Zestfully yours,
Gloria