Slathered and Fried Calamari
Since our appearance on Making it Grow on ETV Tuesday night, we’ve seen a huge demand for Slatherin’ Sauce. Since we are new to the industry our distribution network is small but growing daily. In recognition of this, we are offering free shipping in our online store for all orders over $10. In keeping with Slather Brand Foods’ philosophy, “Buy Local, Be Local” and our strong commitment to local economies and our loyal retailers, we ask you to purchase Slather Brand Slatherin’Sauce from your local retailer where possible. We also encourage you to ask your local retailers to carry Slather Brand Foods’ products.
This promotion ends Labor Day, September 6, 2010. We thank you for your support and look forward to hearing from you.
This burger is so good it will make you “wanna slap yo’ mama”…guaranteed!!!!!!
- 2 pounds ground grass fed beef or bison made into 1/4 lb patties (can substitute ground turkey ,chicken, or venison)
- 16 slices crispy fried antibiotic free applewood smoked bacon ( can use turkey bacon)
- 1 package NO HIGH FRUCTOSE premium hamburger buns
- 1 1/2-2 cups caramelized onions (2-3 sweet Vidalia preferably organic sliced thin)
- 8 thick slices smoked Gouda cheese
- 1 (16 ounce) bottle Slather Brand Slatherin’ Sauce®
- Make 8 patties and set aside on aluminum foil or was paper on cookie sheet. Set aside.
- Place bacon in a heavy skillet. Cook over medium-high heat until crisp. Place on paper towels to drain.
- Drain off all but 1- 2 tablespoons of reserved bacon drippings in skillet
- Cook sliced onions in reserved drippings until caramelized to golden brown and add salt and pepper to taste. Keep warm.
- Cook meat patties in oven, atop stove, or on grill to the temperature of your liking.
- Add Gouda cheese the last minute or so, so it is melted when you pull it out of the oven or off the grill
- Place all buns open faced on cooking sheet
- Place 2 whole slices of bacon (broken in half-4 pieces) on bottom half of buns in crisscrossed pattern.
- Top with melted cheese patties
- Top melted cheese patties with 1-2 heaping spoonfuls of caramelized onions.
- Pour Slather Brand Slatherin’ Sauce® over top letting it drip down the sides.
- Whole flounder (cut off heads, gut, and remove scales)
- Frying oil
- Fish Fry batter
- Slather Brand Slatherin’ Sauce®
- Using a filet knife, score diagonal cuts about 3/4 inch apart. Cut to, but not through, the spine and rib bones.
- Score cuts diagonally in the opposite direction, so that you have a diamond pattern on one side of the fish.
- Flip the fish over and repeat steps 3 and 4.
- Roll the fish in your favorite fry-mix.
- Fry each side in hot oil for about 3 minutes (watch the bubbles to let you know when to flip).
- Serve on garnished platter with drizzled Slatherin’ Sauce®(more on the side)
- Once it’s done, serve it as is, tail and all – makes a real nice presentation. Each diagonal score should come off the bone with your fork. Once you’ve finished one side you can either flip it or just remove the spine. All that’s left are the bones!
- 1/2 C Mayo
- 1+ T Capers
- 1 t Minced Onion
- 1/4 t Garlic Powder
- 1 T Spicy Brown Mustard
- 1/2 T Finely Chopped Parsley
- 1/2 t Sugar
- 1/2 to 1 t Lemon Juice
- 1/8 C Chopped Dill Pickle
- 1/2 t Hot Sauce or (to taste)
- 2 T Slather Brand Slatherin’Sauce® Spicy Recipe
- Mix together and Slather It On®. Makes about 1 Cup.
- 3/4 cup croutons
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 medium onion, quartered
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- ½ red bell pepper
- ½ green pepper
- 1 ¼ pound ground chuck
- 1 ¼ pound ground sirloin
- ½ cup Slather Brand Slatherin’ Sauce®
- 1 ½ teaspoon sea salt
- 1 egg
- ½- bottle Slather Brand Slatherin’ Sauce®
- Heat oven to 325 degrees F.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, thyme and parsley. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
- Combine the onion, carrot, garlic, red pepper and green pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
- Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
- Season the meat mixture with the sea salt.
- Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
- Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
- Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- Spread Slather Brand Slatherin Sauce® onto the meatloaf after it has been cooking for about 10 minutes.
- Large potatoes (Idaho, Russet, or Yukon Gold..I usually figure on one to two per person)
- Oil for deep frying (Peanut or Canola Oil)
- Ice water
- Sea Salt or Flavored Salts
- Slather Brand Slatherin’ Sauce® for dipping
- Cut the potatoes (washed but unpeeled) into fries about 3/8″ thick. (Thin fries soak up too much oil.)
- Soak the cut fries in ice water for at least 30 minutes and up to 2 days. My dad, Earl Rhea, always soaked his potatoes before frying. He told me it just made them taste better!!! Actually what is does is removes a lot of the starch which makes them less sticky when frying. Pat the soaked fries dry with a paper towel or dish towel before frying so the oil won’t splatter.
- In a frying pan or deep fryer, heat the oil to 325°. Fry small batches of the fries for about 3 minutes; this will blanch the potatoes; they will be softened but not browned. Remove them from the oil and let them rest, or sweat, on paper towels and/or brown paper bags for at least half an hour, up to 2 hours.
- When you’re ready, reheat the oil to 375°. Cook the fries a second time until golden brown, 4-6 minutes.
- Drain again on paper towels, transfer to a serving dish and season with sea salt or other interesting flavored salts and serve with generous amounts of Slather Brand Slatherin’ Sauce® for dipping.
Nothing says true Southern more than a Lowcountry Shrimp and Grits recipe. Entire cookbooks from award winning chefs have been written about this dish with all its variations and cooking methods. Although there is an abundance of amazingly delicious Shrimp and Grits recipes, I chose to share this one because Slathered Shrimp and Grits is more than delicious ingredients melded together yielding a taste that tantalizes the palate. There is story behind each layer of this recipe. It represents an evolution and culmination of over 100 years of cooking history and draws on my rich family heritage. It is one of my family favorites and one that I am proud to share with you.
Pimento Cheese Grits
Makes 6 cups; 4-6 Servings
6 cups water
1 ½ cups coarse stone ground yellow grits
4 oz. cream cheese
4 tablespoons butter
8 oz. sharp cheddar cheese
1 cup roasted, peeled, seeded, and chopped red bell pepper.
1/2 tablespoon sea salt
Dash of white pepper
Bring water to boil in heavy-bottom stockpot. Slowly add grits, stirring constantly. Reduce heat to low and continue stirring to prevent grits from scorching. Once grits have started to thicken continue cooking over low heat for another 30 minutes, stirring frequently. Add remaining ingredients and continue cooking for about 10 minutes until cheese melts and roasted peppers are well blended.
Grits should be very creamy and smooth. If mixture is too thick, simply add water ¼ cup at a time to get desired consistency. Season grits to taste with salt and pepper. Keep covered and warm until ready to serve adding water as needed to maintain creamy consistency.
You can use store bought roasted peppers, however I prefer to roast my own. Roasting peppers is very easy to do and un-used portions can be refrigerated and used for other recipes.
Preheat oven to 500 degrees.
Rub washed and dried peppers with olive oil and place on baking sheet in top rack in oven. Roast for about 25 to 30 minutes turning once or twice until skin is blistered and charred in some places.
Remove peppers from oven and place in bowl covered tightly with plastic wrap. Let cool for 10-15 minutes. Peel the skin, remove stems, cores, and seeds.
1 ½-2 lbs. fresh, domestic wild caught, shrimp peeled and deveined
2 tablespoons Olive Oil
½ – 1 bottle Slather Brand Foods Original Slatherin’ Sauce
12 slices premium crispy bacon (without hormones and antibiotics)
¼ cup chopped fresh parsley
While grits are cooking, place bacon slices on foil lined baking sheet and place in 350 degree oven until crispy. Remove from oven, drain on paper towels, crumble and set aside.
Place oil in heavy bottom saucepan over medium high heat; add shrimp and stir, moving shrimp to sides of the pan. Pour Slatherin’ Sauce in the middle of the pan. Sauce will quickly begin to caramelize. Fold the sauce and shrimp together in the pan for about 3 minutes until shrimp are thoroughly cooked but being careful not to overcook.
Spoon hot pimento cheese grits on plate. Top with heaping spoonful of Slathered Shrimp. Generously sprinkle with bacon crumbles and finish with sprinkled chopped parsley. The colors and smells are beautiful and the taste is amazing, so don’t be surprised when you family ask you to “Slather It On” more often!
- 2 pounds venison backstrap (tenderloin)
- 2 ½ cups pineapple juice
- 1/3 cup soy sauce
- I tablespoon minced fresh garlic
- 1 1/2 pounds thick sliced bacon
- 1-2 (16 ounce) bottles Slather Brand Slatherin’ Sauce®
- Combine pineapple juice, soy sauce and garlic in covered container or large zip lock bag to make marinade.
- Place venison in marinade and refrigerate for 2 hour to 8 hours.
- Remove meat from the refrigerator, pat dry and let stand for 30 minutes, or until no longer chilled. Wrap venison fillets in bacon slices, and secure with toothpicks.
- Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas.
- Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready with water bottle spritzer. Grill, turning occasionally, until the bacon become crispy, 15 to 20 minutes. Slather on Slather Brand Slatherin’ Sauce® and let it caramelize. The slower, the better. Serve with additional Slather Brand Slatherin’ Sauce®.
- Dig in, and prepare to want more!
- 2 cups buttermilk
- 1 1/2 pounds calamari, cut into rings
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 sprinkle paprika
- 1 sprinkle pepper
- 1 sprinkle sea salt
- 1 sprinkle dried oregano
- 1 sprinkle onion powder
- 1 tablespoon chopped fresh parsley
- 1 lemon cut into 4 wedges
- Slather Brand Slatherin’ Sauce® for dipping
- Soak calamari in buttermilk for 20 to 30 minutes. Meanwhile, fill a large, heavy Dutch oven no more than halfway full with oil. Heat oil to 370 degrees F.
- Combine flour, cornmeal, and sprinkles in a shallow pan or bowl. Remove the calamari from the buttermilk mixture and toss in the flour mixture to coat completely. Carefully add the calamari, in batches, to the hot oil and fry until coating is crisp and golden, about 1 minute. Be careful not to over-crowd the pan when frying.
- Drain on paper towels atop brown paper bag if available. Sprinkle with additional sea salt and fresh chopped parsley. Garnish with lemon wedges. Serve immediately with Slather Brand Slatherin’ Sauce® for dipping.