Chicago chefs …for the ultimate chowder battle!
{And… for a great cause, to raise funds for the Sea Scouts youth sailing program}

Thank you Chef Julius for including Slatherin’ Sauce in your chowder. With your permission, we’re sharing the recipe for your Chilean Seafood Chowder with Merken.

 Chef Julius’ Chilean Seafood Chowder with Merken

4-6 cups of Mushroom Stock
1 can of Nurture Foods Garbanzo Beans (drained)
4 medium shallots (diced)
1 leek (thinly sliced- white and light green part only)
3 oz sun-dried tomatoes (thinly sliced)
¼ cup roasted garlic
2Tb Local Folks Foods Stone Ground Mustard
3Tb Chilean Olive Oil
½ cup tomato puree
3oz Slather Brand Foods Slatherin’ Sauce
½ cup Mae Ploy Sweet Chili Garlic Sauce
½ cup Chilean Sauvignon Blanc wine
1 cup heavy cream
2Tb Sabor Rojo chile merken
3oz Epicurean Gourmet Porcini Sage Butter
8 oz Chilean Sea bass (cut into 1in pieces)
4oz Pollock
4oz Turbot
4oz Cod
8-10oz Little Neck Sea Clams (drained)
3oz Razor Clams (chopped)
1TB Lavender honey
Chef Julius’ Salt and Pepper to taste

Directions:

In a large stock pot or Dutch oven, bring the mushroom stock to a low boil.

In a sauté pan on medium heat, add 2TB olive oil (1min), shallots (2min), leeks, sundried tomatoes, roasted garlic, 1tsp merken and sauté 3-5min

Add the mix to the mushroom stock. Return the pan to the heat. Add the additional olive oil.

Add the cod and sea bass to the oil, season w/ salt & pepper. Only sauté for 1-2min. Add the mix to the stock pot.

Increase heat on stock pot to med-high.  Add tomato puree, Sweet Chili Garlic Sauce, mustard, wine, merken, Pollock, garbanzo beans and turbot.

Cook at this level for 15-20min. Lower heat back to medium, add clams, 1tsp salt, 1 TB pepper. Cook at this level for 20min.

Next add cream and Porcini Sage butter (be sure butter is cold), honey and Slather Sauce. Let cook on low for 30-45min. Salt and pepper to taste…serve hot & ENJOY!

For vegetarian version, simply remove the fish

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Food writer Warren Bobrow who is in Charleston as one of the judges in the competitions at The BB&T Charleston Wine & Food Festival writes,

“You haven’t lived the barbecue life until you Slather It On with this amazing sauce,”

in his article on Foodista.com titled “Slatherin’ Sauce from Charleston, SC- The BEST BBQ Sauce in America!”

It makes me shiver with delight to be called “the best!” Warren visited me at The BB&T Charleston Wine & Food Festival and we had a wonderful time—and you can bet we were licking our fingers! Want to know what he said?

“As I [Warren writes] said…  I love Slatherin’ Sauce, especially the spicy version- for the tangy, tomato driven aroma and sweet hit of the spices- along with pineapple and honey.   (This sauce just ROCKS!)

“This “anything but traditional” barbeque sauce is a natural for all kinds of foods that need a bit of perking up.

“Charleston has become a veritable Mecca for barbecue heads of all ages.  I think that Robin Rhea’s sauce (Robin owns the company) is just marvelous.”

Thank you Warren for these wonderful thoughts and for your recipe using Slatherin’ Sauce in a smoky sweet cocktail.

Take a stroll on over to Foodista.com and read the glowing words from Warren.

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Photo: Left to right- Viesturs Timrots, Chef Robin Rhea, Anita Timrots

Our fans’ loyalty amazes and humbles us

One of our most loyal fans is Viesturs Timrots. He’s shared his Slatherin’ Sauce Recipe for hot dogs and now he shares his recipe for Baked Chicken Wings. Viesturs, it was wonderful to meet you and your lovely wife at The Southeastern Wildlife Exposition where we exhibited as part of the South Carolina Certified group.

All of your fans are invited to share your recipes with us, who knows you too may end up here on the Slatherin’ Sauce blog!

Viesturs writes, “Here’s my recipe for Baked Chicken Wings using Spicy Recipe Slatherin’ Sauce,”

1/2 cup Slatherin’ Sauce, Spicy Recipe
1/4 cup Worcestershire Sauce
1/4 cup white wine (I prefer Chardonnay)
1 1/2 – 2 lbs cut up chicken wings (including tips – they’re tasty, but you have to work at them, like crabs)

Whisk the Spicy, Worcestershire, and wine together until completely mixed and smooth

Place wings in a gallon Ziploc bag, pour in whisked sauce

Knead wings and sauce until all wings are fully covered, then seal bag after removing as much air as possible

Marinate up to 24 hours, turning the bag every 4 – 6 hours (or as possible)

Pre-heat oven to 400 degrees F

Place wings, skin side down, on a cooking rack that fits over a large aluminum foil covered cookie sheet

Bake wings, middle oven rack, for 20 minutes

Remove from oven and flip wings over

Bake an additional 20 minutes

While wings are baking, pour the remaining marinade from the Ziploc bag into a small pan

Bring to a boil, reduce heat and let it slow boil for about 5 or so minutes, until it thickens, stirring regularly

When wings are done, place them in a seal-able container and pour on the boiled marinade*

Seal the container and shake it like you mean it

Open, and ENJOY!

*Robin’s note: Do not use marinade that has not been boiled for at least 5 minutes.

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Remember when you were a kid how exciting it was to get Valentines? Valentine’s Day was truly a celebration. First your teacher had you bring in an old shoe box with a lid that you proudly decorated with doilies, red and pink construction paper hearts, and anything else creative little minds could think of to make their box special. You shopped for the themed box Valentine collection that best suited you and had the messages you wanted to send. All boxes had a Valentine for the teacher and a few extra special messages for people you were particularly fond of. In my case that would have been Douglas Schaffer, my first grade sweetheart. Those Levis with the rolled up leg, the plaid shirt, and the little Dab-o–Do in the his hair made me weak in the knees.

The night before the big day you would get out the classmate list that your teacher had run off on the Ditto machine and you carefully selected who was to get which Valentine. Gosh, I loved the smell of that purple ink!!!! You wanted to make sure you didn’t leave anyone out but you also wanted to make sure everyone got the right message. One message in particular that I remember said “ Meet me on the 98” or maybe it was the 99. In any event, as a kid I was not sure what was going to happen on the 98 but it sounded exhilarating to me.

Then there was the encoding of your name in numbers that corresponded to the letters of the alphabet on the back of the Valentine. I was 18-15-2-9-14. Valentine’s Day certainly was filled with anticipation as we looked forward to the room-mothers bringing in treats and the opportunity to play Postmaster.

I think what made it even more exciting was that the teacher would not let us open our boxes until we got home. There the decoding process began. And when we realized that the kid that always had his finger up his nose gave us a mushy valentine and we screamed “YUCK” no one would be embarrassed by our reaction. I guess that was why our teacher did that. She was trying to teach of about sensitivity to others.

Reminiscing about Valentine’s Day sure is fun. So as this Valentine’s Day draws near we hope you take a minute to think about all the ways you have celebrated over the years and find some exciting ways to celebrate this year with your loved ones.

Slather Brand Foods has developed some wonderful recipes like Slathered Dark Chocolate Truffles to help you celebrate. Our wish for you is that no matter how you decide to celebrate that you will “Slather and Be Slathered with Love”.

Happy Valentine’s Day!

Photo credit: flickr user karen horton

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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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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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