Over the last three years, Slatherin’ Sauce has captured the culinary imaginations of numerous chefs. Chef Julius is one of the chefs who consistently develops interesting and super creative ideas incorporating Slatherin’ Sauce. His recent participation in the 2nd Annual Chowdah Fest earned his chowder recipe accolades and the recognition as the Fan Favorite. The Chowdah Fest is an annual event which according to the event’s Facebook page brings together:

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

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.

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.

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

During the 2011 holiday season, Slatherin’ Sauce was featured in the News & Observer in Raleigh, North Carolina.

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!