We thank journalist Andrea Weigel for writing about us and for noting, “We love the Charleston company’s motto: The Cure for Boring Food.” Andrea thanks to you, the folks in the Triangle area of North Carolina are just a little less bored!

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“Hello again!

Well, when I ran out of your spicy recipe sauce, I was grudgingly set to drive an hour north of Baltimore to get some more. Then, a miracle happened…I was in a place called Rodman’s in Rockville, MD (they carry millions of different food and drink items from around the world at three locations) wandering the aisles looking for Christmas food gifts from Eastern Europe for my parents (canned fish of various varieties, jams, jellies, crackers and breads) when, while walking through the sauce and spices section, I saw a familiar blue label and a familiar red label! Holy moly…there was your regular sauce and your spicy recipe sauce begging me to buy it. And I did…only 20 minutes from my house. Sweet!”

“At one point in my ravings a while back, I had mentioned a hot dog recipe. I really haven’t been able to improve on it (but the dog I use is pretty much local to the DC / Baltimore area:

Viesturs Timrots’ Slathered Hot Dog

1. Steak roll
2. Spicy half-smoke sausage (also available non-spicy)
3. Gulden’s Spicy Brown mustard
4. Chopped onion
5. Spicy Recipe Slatherin’ Sauce

Place sausage on roll; apply balance of ingredients to taste. (Of course, this combination or milder would work on any type of dog and roll variety, but this is my preference—spicy.)”

“By the way, the sauce is fabulous with my marinated and grilled London broil (and stiff competition to Pickapeppah original flavor sauce.)

Just thought I’d drop you and line and make a nuisance of myself.

Merry Christmas and a truly wonderful New Year to you and yours!”

Viesturs, we wish you and your family a wonderful holiday season as well! Thank you so much for your loyalty!

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Thanksgiving is just two days away and as usual I am scrambling to get it all done in time. It has been such a busy year I considered not cooking for my usual number of 20 or so friends and family. However, when I took a deep breath and a minute to remember what Thanksgiving really means to me, there was just no way I was not going to celebrate this holiday in traditional style. Thanksgiving is my favorite holiday. It gives me a chance to express my love and gratitude for those who grace my life and to be thankful for all the blessing that have been granted me.

Thankful in all things

This past May my beautiful granddaughter, Carolyn Grace, was born. She is named after my beloved sister who I lost in December of 2007. Every day that I look at her beautiful smile I am reminded that no matter what challenges I may be facing there is pure joy in my world..and I am grateful. Even though she will be too young to understand the day I will know that I have provided her with a solid family tradition that hopefully one day she will carry on with her family.

This morning as part of my daily ritual I read Mastin Kipp’s Daily Love Blog and I would like to share an excerpt from that with you.

Mastin writes,

“If we look close enough, we can see that we can receive massive benefit from all the circumstances in our lives. We can get extreme value from the tough times, the break downs, break ups and seeming disappointments. When we are grateful, even for the challenges, we make the huge leap from lack and blame based thoughts and take a step into abundance and empowerment. When we are grateful for it all, we have truly become rich. Then, whatever happens, we stay in our power, we stay grateful and miracles begin to be a daily occurrence. They have been there the whole time – they’ve just been waiting to be seen by us.

This is our opportunity – to be grateful for the whole journey. Not just the highs – no, but the lows, too. For each are teachers and come filled with a blessing if we have the miracle mindset to see them.”

This thought really resounded with me. While each day I acknowledge the things I am thankful for, I recognized that I never say I am thankful for the challenges and opportunities for growth. Instead I focus on only the positive things. Today and going forward I am going to embrace all things in life to be grateful for, especially the challenges.

My wish for you

This Thanksgiving and everyday my wish for you is that you have an abundance of things in your life to be grateful for and that you feel blessed for waking up and greeting the day. Finally, I would like to share with you the Cherokee Prayer Blessing, my favorite prayer that I have made a tradition of reciting to my loved ones and now to you my treasured readers and friends.

May the Warm Winds of Heaven
Blow softly upon your house
May the Great Spirit Bless all who enter there
May your Moccasins
Make happy tracks,
in many snows.
and may the Rainbow
Always touch your shoulder.

Happy Thanksgiving

*Photo credit: flickr user Satoru Kikuchi

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Easy and elegant, these ooey, gooey cups of warm, rich cheese are topped with zesty Original Sauce and a crisp layer of crunchy pecans. Prepared phyllo cups make things easy for the home cook, but look so impressive your holiday guests will think you’ve spent hours in the kitchen, when in fact they come together in just minutes.

30 Athens brand (or another similar product) mini-fillo shells (two packages)

1/2 pound best quality Brie cheese, cut into ½” thick cubes

1/2 cup Original Slather Sauce

1/2 cup coarsely chopped pecans

3 tablespoons chopped fresh parsley

Freshly ground black pepper to finish

Preheat oven to 350 degrees F. Arrange the cups on a baking sheet. Place a cube of the prepared cheese into the bottom of each cup. Top each with 1/2 teaspoon of Original Slather Sauce. Top each with 1/2 teaspoon of the chopped pecans. Bake on the middle rack until golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about five minutes.

To serve, arrange on a pretty platter, drizzle the cups with the fresh parsley and a dash of freshly ground black pepper. (Note: The pepper is not mandatory, but works out really nicely with the mellow flavor of the cheese and the sweetness of the sauce.) These are best served warm!

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The meaty, chewiness of crimini mushrooms give fall depth and flavor to this long-cooked, fragrant dish that plays perfectly with the bright flavors of Original Slather Sauce. Serve it alongside a mound of creamy mashed potatoes for the perfect Sunday night supper or holiday feast. Brisket can easily be substituted for the chuck roast and the bacon is just a suggestion, not a requirement.

2 tablespoons olive oil

1 tablespoon butter

2.5 pound boneless chuck roast or beef brisket

Generous dose of kosher or salt and freshly ground pepper

2 slices thick-cut bacon cut into a ¼”- thick dice

1 medium onion, chopped medium fine

2 stalks celery, rinsed and trimmed, chopped medium fine

2 carrots, rinsed and trimmed, chopped medium fine

Sea salt or kosher salt and ground black pepper to season

8 ounces, or about 2 ½ cups, sliced crimini mushrooms (can substitute another variety)

2 cloves garlic, peeled, smashed and finely chopped

1 cup dry, full bodied red wine such as a Pinot Noir or Petit Syrah

1 cup Original Slather Sauce

Bundle of 15 or so fresh thyme sprigs

1/4 cup low sodium beef stock

Pinch red chili flakes

Freshly chopped parsley for garnish

Heat the olive oil and butter over medium high-heat in a heavy-bottomed pot or Dutch oven. Meanwhile, liberally season all sides of the roast/brisket with salt and pepper. When the fat is sizzling, add the beef. Cook, undisturbed, for about five minutes, or until the beef has caramelized and turned a lovely golden brown. Flip, and repeat on the second side. Temporarily remove the beef from the pot and set aside. Reduce the heat to medium. Add the bacon and cook, for about 3 minutes, or until most of the fat has rendered off. Drain off all but about 1 tablespoon of fat, keeping the bacon in the pan. All at once add the onion, celery, and carrots, stirring well to coat. Season generously with salt and pepper. Cook, gently, until the veggies have softened, about 5 minutes. Add the mushrooms and garlic. Cook, stirring occasionally, for 5 minutes over medium high heat. Add the wine, deglazing the pan and stirring up any brown bits with a spatula. Cook over high heat until the wine has reduced by half. Stir in the Slather Sauce, fresh thyme bundle, beef stock, and chili flakes.

Return the beef to the pan, and make sure it has just enough liquid to cover its sides by half. Cover the pot or Dutch oven and cooks, on low heat at a low simmer, for 3 – 4 hours, or until the meat is very tender and almost falling apart.

To serve: Remove the meat from the pan and cover lightly with aluminum foil to rest for 10 minutes. Skim any visible fat off the pan juices/sauce. Increase heat to high and reduce sauce by about half, or to desired consistence. Slice the beef thinly, on the bias, and arrange a fan on a plate. Top with the sauce and vegetables. Garnish, if desired, with a flurry of fresh, chopped parsley.

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Nothing dresses up the holidays like Spicy Slather Sauce. The heat kick showcases the mellow, earthy flavor of turkey with aplomb and it glows with glorious, deep color for gorgeous presentation. Fresh tangerine juice and zest give holiday color and sweet and savory girth to the pan gravy.

One 11 – 12 pound turkey

6 tablespoons butter, cut into individual tablespoon slices

Kosher or sea salt and freshly ground black pepper

Basting Sauce:

1 cup Spicy Slather Sauce

Zest and juice from one tangerine (or substitute an orange)

1/2 low sodium chicken stock

1/2 teaspoon ground cinnamon

To finish the gravy:

1 cup fresh or frozen cranberries

Kosher or sea salt and freshly ground pepper to taste

Preheat oven to 425. Rinse and pat the turkey dry. Season generously, on all sides and into the cavity, with salt and pepper. Loosen the skin on the breasts by sticking your fingers between the skin and the flesh. Arrange the butter pats evenly under the skin of the breasts. Place turkey in a sturdy roasting pan, elevated on a roasting rib rack.

Roast at 425 degrees F for about 20 minutes, or until the skin just starts turning golden and forming a crust from the seasoning. Meanwhile, combine the basting sauce ingredients – Spicy Slather Sauce, tangerine zest and juice, chicken stock and cinnamon in a small bowl or 2 cup measuring cup. Stir or whisk to combine.

Reduce the oven temperature to 325 degrees F. Baste the turkey, either with a ladle or spoon or a pastry brush, every 30 minutes with the basting sauce. Be sure to add small amounts of water to the bottom of the pan when/if the sauce evaporates, to prevent the sauce from burning. Continue cooking and basting for about 3 hours, or until the turkey is done and the internal temperature has reached 180 degrees F. When done, carefully remove the turkey from the pan and rest, lightly covered with aluminum foil, for at least 20 minutes and up to 45 minutes before carving.

Meanwhile, prepare the sauce. Turn out all the pan juices from the roasting pan into a medium sauce pan. Skim off any visible fat with a shallow ladle and discard. Bring up to a boil over high heat and add the cranberries. Reduce the heat to medium and continue cooking, until the cranberries pop and start to thicken the sauce, about 15 minutes. Reduce the sauce until it reaches the desired consistency – thick enough to hold in a spoon, but liquid enough to “run” over the meat with each bite. Taste and adjust seasonings accordingly.

Carve and serve the turkey either individually or on a platter with a gravy boat of warm gravy.

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Helen Legare invited me to participate in Legare Farms Fall Harvest Dinner. I’ll be using Legare Farms beef to create “Slather Burger Sliders.” This great event is one that’s close to my heart. Helen and I both are John’s Island girls who care deeply about teaching children about where their food comes from. Her Foundation will be using the proceeds from this dinner to do just that.

According to Helen’s information, “Legare Farms Education Foundation is celebrating the fall harvest with a “Meet the Farmer” social followed by dinner on November 6, 2011. The social will start at 4:00 pm followed by dinner at 5:00 pm.”

Farmers participating include:

Chef Fred Nueville from The Fat Hen
Chef Micah Garrison from the Middleton Place Restaurant
Chef Craig Deihl from Cypress Restaurant
Chef Jacques Larson from Wild Olive Restaurant
Chef John Ondo from Lana Restaurant
Chef Craig and Stephanie Bente from Main Street Restaurant
Chef Nathan Thurston from The Ocean Room at Kiawah
Sarah O’kelley from the Glass Onion
Chef Nico Romo from Fish Restaurant
Chef Robin Rhea from Slather Brand Foods
Chef Drew Hedlund from Fleet Restaurant
Chef Andy Harris from Funky Little Kitchen Restaurant

“This dinner will consist of dishes prepared from Legare Farms’ beef, pork and fall harvest vegetables. The dishes will be prepared by some of Charleston’s finest chefs. The proceeds from this event will go to Legare Farms Education Foundation. The foundation is a non-profit initiative whose mission is to help raise awareness and educate Lowcountry communities and school children on the agricultural history and heritage of this region and the need to maintain this heritage for future generations.”

“Legare Farms was established in 1725 and has been continuously operated as a working family farm. Linda, Helen, and Thomas Legare are the ninth generation of Legares to farm on Johns Island.”

“The event will be held at Legare Farms picnic area under a large tent. Dress is casual. Local beer and wine will be available, but guests can bring a favorite wine to have with dinner.”

“Tickets for the dinner may be purchased by calling Legare Farms at 843-559-0788. The cost of the event is $60.00 per person. For more information contact Legare Farms at 843-559-0788.”

Map Directions from Google Maps

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As an entrepreneur, I’ve found that relationships with my customers and with bloggers have helped us grow our brand’s awareness among those who are gluten-intolerant, or those who watch what they eat. We’ve also learned that many of you avidly follow food bloggers, trying the products that they recommend.

We’re delighted to announce that Slatherin’ Sauce has been reviewed by Goodies for Gifts, a new site run by Lynn, who writes,

“I want to review local businesses with delicious foods that can be ordered online and sent anywhere in the United States. My advice combined with fabulous foods will make you the most popular gift giver around!”

Lynn says about Slatherin’ Sauce:

“I would describe the Spicy Slatherin’ Sauce as sweet and spicy. Our favorite part of the sauce was the texture. It is a unique blend of all natural ketchup, gobs of natural honey, sweet pineapple, crushed red peppers, garlic, and other spices. The ingredients are visible with the naked eye, making this sauce as close to homemade as you can get. It’s important to highlight that all Slatherin’ Sauces are gluten free and contain no high fructose corn syrup, no artificial sweeteners, and no artificial coloring or flavors.”

We appreciate the bloggers of the net who graciously review and share Slatherin’ Sauce with their readers.

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We’ve been delighted to receive a wonderful review from Gameday Goodness extolling the joined virtues of Holly Herrick, our fave cookbook author and recipe developer for Slather Brand Foods, and Slatherin’ Sauce.

“When I first think about game day, I of course conjure up visions of glory, where my team annihilates their competition, making play after fabulous play and never looking stupid. Aaaannd since THAT rarely happens, then my thoughts next turn to food.

Here in the south, I’d wager it’s a close race between which is more important – eating or football. The combination of the two is a hallowed institution called tailgating. And in case you weren’t sure before, now you know that tailgating is not a hobby in the South; it’s a religion. The best goodies come out on Gameday and the combo I’m about to share with you is a game changer in its own right.”

“And since I love food AND football, and since I especially love the combination of the two, I’m thinking the Holly and Slatherin’ team is the ticket to Total. Tailgate. Domination.

We really appreciate the awesome remarks she shares about Slatherin’ Sauce. Please go read the full post Gameday Gastronomy.

Photo credit: flickr user R C Photos

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Stephanie has thousands following her and reading her recommendations on a regular basis. So when she reached out to us to review Slatherin’ Sauce, we were so excited. Her resulting review points out the great reasons to use Slatherin’ Sauce. And Stephanie, you are right, now that fall is here, you can use Slatherin’ Sauce for “something heartier.”

“Just because it’s cooling down doesn’t mean you can’t still barbeque and grill outside. But you’re going to need to kick it up a notch. After all, a summer full of delicate fish and grilled chicken for salads is fine when it’s hot out, but you’re going to want something a little heartier, a little more decadent than that.

That’s why I’m using Slather Brand Sauces.”

Way to go Stephanie! Thanks for your endorsement!

You can keep up with Stephanie on Facebook and on her blog.

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