Charles Robinson’s Gourmet Slathered Burger
Part of my northeast tour has included stops and demos at Graul’s Markets in Maryland. Saturday, Nov. 20 was an incredible day! By 4:00 pm there was not a bottle of Slatherin’ Sauce to be found at Graul’s Market -Ruxton….60 bottles sold in 5 hours. Both of our demos there resulted in a complete sell out!
I am delighted and humbled with the kindness of all that I met!
Pa Pree Kah owner and chef, Craig Kravitz and Chef Robin slathered it on at the Taste of Home event at University of PA Johnstown campus November 18, 2010. About 400 people attended the event.Chef Craig sold and showcased many of his wonderful products and sold out three cases of Slatherin’ Sauce and had to turn people away who came back to purchase at the end of the show. The great news is that folks can visit Chef Craig at Pa Pree Kah, his wonderful Specialty Food store, in the Moxum community of Johnstown.
To date Pa Pree Kah is the only store on Western PA where Slathering Sauce is sold.
Slather Brand Foods supports Slow Food’s initiative to demand that schools serve nutritionally sound lunches to our nation’s children. Part of the reason we demand that our sauces be all natural, gluten free, contain no preservatives, additives or high-fructose corn syrup is to be safe for our families to enjoy.
I urge everyone who reads this blog and who cares like I do about what our children eat, to take action as suggested in this letter I received from Slow Food USA.
“It’s this opportunity or we lose it” – Rep George Miller, referring yesterday to the Child Nutrition Act.
Today 32 million children will line up in school cafeterias across the nation. Right now, underfunding means that the people filling our kids’ trays have no choice but to do it with food that will lead to one in three of those children contracting diabetes.
It’s time to serve our kids a better deal.
As Congress returns post-election, they’ll have an improved Child Nutrition Act sitting on their desk – one that gives more money for each meal, supports farm-to-table programs, and kicks junk food out of schools. Click here to tell them to pass it now:
The Child Nutrition Act Congress has before it is far from perfect, but it contains the first real increase to school lunch funding in the entire 44 year history of the legislation. That is an amazing achievement for all of us who’ve pushed this hard for so long.
But if we have any hope for getting real, nutritious food on school menus, we have to let Congress know that we want the Act passed now, not later, and we want the flaws in this bill – the funding taken from food stamps – fixed before the end of the year.
Your message could literally make the difference – and is the last chance for this Congress to deliver healthy lunch to our kids:
So far on this ‘Time For Lunch’ campaign, our community has sent over 100,000 emails, made countless phone calls to Congress, and 20,000 of us gathered for an ‘Eat-In’ all over the country.Now it’s time to seal the deal, and for Congress to deliver our children this historic legislation.
Thanks for making it Time For Lunch,
Jerusha, for the Slow Food USA Team
PS – Other than inflationary increases, Congress has never raised the level of funding for the food our children eat at school. Let’s make sure this Congress passes the historic Child Nutrition Act, and delivers America’s children the nutrition they deserve.
(Makes 30 individual canapés)
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!
(Serves 6 -8)
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.
(Serves 12 – 14)
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
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.
We have a great time at the 2010 Metropolitan Cooking & Entertaining show as you can see from our video.
Local Charleston Favorite The Taco Spot is a fan of Slatherin’ Sauce. They have both our Original Recipe and our Spicy Recipe available to add to their killer tacos.
To help them celebrate their 2nd anniversary, Chef Robin Rhea says she “will donate 96 jars of “minis” for you to give away as party favors…Congratulations!!!!!!” So come on out and enjoy some of the best tacos in Charleston and get a party favor of a Slatherin’ Sauce mini.
Plan to meet up your friends and celebrate…because who doesn’t need a reason to celebrate?
Another of our Facebook Fans submitted her Slathered Turkey Burger Recipe for our Burger Throwdown in October 2010.
Slather Turkey Burger- Martha Lipton
– 1 lb. ground turkey meat
-1/2 cup wheat germ
-1/2 cup slather sauce
-¼ cup soysauce
-1 clove minced garlic
-1 tsp fresh ginger, minced
Mix well with your hands, form patties, grill on charcoal, well done. Add cheese if desired, last couple seconds, I prefer munster. Then slather on more Slather Sauce if desired!
Chef in training Charles Robinson participated in our Slathered Burger Competition and won recognition with this gourmet burger recipe that is worthy of an Iron Chef competition.
4lb 80% lean ground chuck
6 peeled garlic cloves
1/2 C Spicy Slatherin’ Sauce
1 lb crimini or baby portobello mushrooms
Grate the garlic on a Microplane grater or crush with a garlic press. Add the garlic and Spicy Slatherin’ Sauce to the beef and mix well. Shape into small patties, about 2oz each. You should get about 30 sliders. Grill or pan sear to desired doneness. Top with a dollop of Spicy Slatherin’ Sauce and Elderflower Mushrooms (recipe below).
Remove the stems from the mushrooms and slice the caps thinly. Heat a 12″ sauté pan over medium-high heat and add enough olive oil to coat the bottom. Add the mushrooms and stir occasionally until the mushrooms have released all their liquid and it has evaporated, about 10 to 15 minutes. Add the St. Germaine. Stir the mushrooms around the pan and scrape up the glaze that’s on the bottom. Allow the liqueur to almost completely evaporate. Season with salt and pepper.