Welcome 2011 and Happy New Year
Cookbook author and Chef Holly Herrick is a Cordon Bleu graduate and an intrepid foodie. Her knowledge of food has guided many to new horizons. Her cookbooks,
- The Charleston Chef’s Table – Extraordinary Recipes from the Heart of the Old South, (Three Forks Press, December 2009)
- Southern Farmers Market Cookbook, (Gibbs Smith, June, 2009)
- Tart Love – Sassy, Savory, Sweet and Southern, (Gibbs-Smith, New Book Available 9/1/2011)
are widely respected as touchstones for innovative ideas mixing classical abilities, local knowledge and regional flavors.
In the coming months, we’ll be sharing Holly’s inspirations for Slatherin’ Sauce. Her first recipe for us debuts in our recipe section. It’s her take (using Slatherin’ Sauce) on everybody’s favorite snack, chicken wings. Holly’s “Super Slathered Sweet ‘n Hot Pepper Wings” recipe will deliver wonderful flavors and delight!
Holly said about her preparation, “I browned, braised and broiled. Reduced the braising liquid to a virtual glaze and folded it into the sour cream. It is sweet, so I used the hot version and added some onion and poblano in the sauté, after the browning…also some white wine and later, lime juice. I’m very pleased with them.”
Holly, we’re so pleased to be working with you!
Remember your first time? No, not that! We mean tasting Slatherin’ Sauce! See why we always say, “Don’t Rub it In, Slather It On! (®)”
We had fun at AmericasMart sharing tastes of Slatherin’ Sauce with all the new friends we met and made.
(Makes about 20 wings)
Perfect for Super Bowl Sunday, these zippy wings* can be prepared ahead and re-heated at game time. Don’t forget the napkins!
3 pounds chicken wings
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
½ poblano chile pepper (or substitute a green bell pepper), finely diced
½ medium onion, peeled and finely diced
1 large clove garlic, smashed and finely chopped
Salt and freshly ground black pepper
¼ cup dry white wine (suggest Sauvignon Blanc or Chardonnay)
1 cup Slatherin’ Sauce Original Recipe
½ cup best quality, low sodium chicken stock
Juice of ½ lime
Dash salt and freshly ground pepper
For the dipping sauce:
Combine 1/2 cup of reduced pan glaze/sauce (see below) with 1/4 cup sour cream
Remove the wings from their packaging and pat dry with several paper towels. Generously season on one side with salt and freshly ground pepper. In a large, sturdy pot (about 9 – 13 quarts big), heat the butter and oil over medium high heat. When melted and sizzling, add the wings in a single layer, seasoned side-down, without crowding. (Note: Do this in batches if necessary!) Season the other side generously with salt and pepper. Cook the wings until golden brown and crispy on the first side. Flip and repeat. When browned on both sides, remove the wings and set aside on a plate. Drain all but 1 tablespoon of the fat from the pan.
Reduce heat to medium high, and add the poblano, onion, garlic. Stir to coat and season generously with salt and black pepper. Cook gently until the vegetables are just translucent, about 5 minutes. Increase the heat to high and add the white wine, stirring the bottom and sides of the pan to pick up any brown bits. Reduce the wine by half. Add the Slatherin’ Sauce, stock and lime juice, stirring to combine. Season lightly with salt and freshly ground pepper. Return the wings to the pot, over medium high heat. (Note: They should have just enough liquid to be covered by half. Add more stock if necessary). When simmering, reduce the heat to low and cover. Cook very gently on the stove, stirring every 30 minutes or so, for 2 hours, or until very tender.
(Note: The wings can be prepped to this point and refrigerated over-night, or you can proceed from here to quickly finish the sauce and the browning process!)
Heat oven broiler to high. Arrange the wings in a single layer on a broiling rack or roasting pan. Place under the broiler, on the closest rack, and broil until crispy and crusty, about 3 minutes. Flip and repeat on the second side. Set aside on a warm plate when done. Meanwhile, over medium high heat, reduce the left-over sauce in the pot down to a loose glaze, or about ¾ cup of sauce total. Brush the top of each wing with a pastry brush to lightly coat and glaze the wings. Combine ½ cup of the remaining sauce with ¼ cup sour cream, stirring to combine evenly. Place the dipping sauce in a small bowl surrounded by the delicious, hot wings. May the best team win!
*This recipe was developed by cookbook author and Chef Holly Herrick exclusively for Slather Brand Foods.
Over the course of the years I’ve hosted many events for family and friends. Holiday get-togethers, family celebrations, and just Friday evenings with the girls.
With each event I’ve hosted, my goal has been to create a welcoming atmosphere where each guest can relax, enjoy the food I’ve prepared and can leave feeling refreshed and happy to have been with everyone else.
I learned from my mother so much of how I entertain and share my hospitality. The single thing that stands out is to do the most with what you have! You don’t have to offer prime rib or steak to your guests. Sometimes popcorn and beer is just the right combination. Other times, it may be a vegetable plate of your best summertime garden produce. And if you want to use paper plates, go for it—although I prefer not adding to our landfills—so I use washable plates and utensils.
But no matter the type of event, I’m guided by these five tips and my desire to offer sincere hospitality to each guest:
- Like goes with like: For guests that is. Invite people who will mix well with one another. Always determine which guests are natural connectors. Then when you have those guests add your other guests, thinking about what they have in common and how their personalities mix. And know each person’s style, formal, casual, overbearing or laid-back. Just don’t have too many overbearing people at an event, or you’ll get chaos!
- Create a setting that invites conviviality: Know how everyone gravitates to the kitchen? People like cozy settings. It’s our nature. It makes us feel protected. So, plan your party setting so that you have areas where people can gather for conversation. Establish the mood with creative lighting and cushions on the deck or furniture. If its daylight and you’re having your event outside, group potted plants with your lawn furniture so you create a garden room feel. The goal is to create places where people can cluster.
- Select a theme: Now we’re not talking each party has to be Arabian Nights! I mean think Winter Warm-up or the color red, as an example. If you select red, let it help you decide on your linens, plates, and flowers. You can even extend that to your clothes. If its summer and you’re having a pool-side event, think water; finding items that remind you of summer aqua pools and cool splashing. See what I mean?
- Plan your menu: Try to build your menu in alignment with your theme and select items that don’t have you completely in the kitchen at the last minute. Make your shopping list early and shop several days before your event. Also, many great hostesses will tell you not to experiment with an un-tested recipe at your event, but I’ll tell you that if you have confidence in yourself as a cook, you may want to do this, because the excitement that comes from doing something new carries over to your guests. However, don’t do this if you aren’t an accomplished cook! Instead, try something new, testing ahead of time so you aren’t harried.
- Relax: If you relax and are at ease, your guests will be too. And as the great Julia Child often did, don’t worry if something doesn’t come out right! The focus in on everyone being together, not on whether or not a few of the burgers are singed at the edges.
So far, our days in Atlanta at AmericasMart have been amazing! We had a “standing-room-only” crowd at our cooking demo on Friday and we’re finding so many new folks who love Slatherin’ Sauce and are going to share it with their customers.
Join me in welcoming our new retailers:
1335 1st Ave. North
Fort Dodge, Iowa 50501
210 N. 8th St.
Manitowoc, WI 54220
The Finishing Touch
633 Brookway Blvd
Brookhaven, MS 39601
Marsh Harbor Studio
110 Marsh Harbor Drive
Havelock, NC 28532
The Coastal Cupboard
644-J Long Point Road
Mt. Pleasant, SC 29464
Possibilities of NY
585 Moseley Rd.
Fairport, NY 14450
Carolina Health Centers
577 Bypass 72 NW
Greenwood, SC 29649
4833 B NW Nash St
Wilson, NC 27896
That Kitchen Place
975 Hilltop Dr.
Redding, CA 96003
The Hen House / Speckled Hen
488 E. Main St.
Highlands, NC 28741
1086 Washington Square
Washington, MO 63090
Look what I found when we got here to set up our booth! I’m lifesize on the elevator! This the poster promoting my cooking demonstration on Friday at 4 p.m. I’m so excited to be here!
There are so many wonderful projects that are teaching children about nutrition and food. Across the nation people are becoming aware of the great opportunity to teach children how to grow their own vegetables allowing they to gain passion for gardening.
In a recent article, “2011: The Year of the Vegetable; Children can learn to enjoy healthier foods if they grow them with their parents. It’s easier than you think.” By George Ball, comes his note, “We cannot expect children to make the right food choices when healthy foods are out of reach and nutrition-smart role models are not in evidence.”
That’s why we applaud the Children’s Garden Project in Charleston and Whole Foods Market who is donating 5% today, Jan. 11, 2011 to the organization.
The Charleston Area Children’s Garden Project has been selected by Whole Foods Market in Mt. Pleasant as a recipient of 5%-Day, Tuesday, January 11, 2011. 5% of net sales will be donated to the Garden Project.
This would be a great way for you to make a little donation to the Children’s Garden Project while stocking up on some good food. Whole Foods will donate 5% of the net sales on Tuesday to help support us. Overall for the day, that could add up to a nice donation from an unexpect place. The Children’s Garden Project is glad to have been selected by Whole Foods Market to be a recipient of their Community Giving Program.
At the close of the year we draw close to family and friends. To good times sharing memories and enjoying meals together in our homes. To laughter, tears and delight in our connections.
When I envisioned Slather Brand Foods, I hoped that my Momma’s recipe, which is the basis for Slatherin’ Sauce, would be enjoyed by everyone. Since May 2010 you have demonstrated your support and encouraged me through your Facebook messages, by turning out at events where we are sharing Slatherin’ Sauce and by purchasing our sauces, giving them to your friends and telling others about what we are doing.
Thank you from the bottom of my heart for helping me make my dreams come true, for helping me create a product that you delight in and which I hope will be part of your family’s life of celebration; through cooking and preparing food!
In the New Year, we will have a national distributor, greater visibility on national grocer’s shelves and hopefully, if our research goes as we hope, next year we’ll have new versions of Slatherin’ Sauce to share with you all!
Happy New Year!