Great ways to make it at home
In addition, many of you have found that you want to eat sensibly, cutting calories, while cutting out gluten.
I know some of you have despaired over being able to enjoy seasonal cook-outs or “barbecues”. I’ve been thinking about this and here’s my suggested gluten free outdoor menu.
My menu focuses on the freshest local produce and a variety of complimentary flavors. We’re using the grill for several items, although if you don’t have a grill or the weather turns bad at the last minute, you can easily prepare this menu in the oven. Just oven roast the chicken and asparagus, and boil the corn in the traditional manner.
For the chicken, be sure and select a hormone-free range organic bird. To prep the chicken for the grill, wash it and pat it dry. Rub with a little olive oil and roast on the grill, glazing with Slatherin’ Sauce in the last ten minutes on the grill. This video is really informative and helpful if you’ve never used your grill to roast a chicken. The video calls for a honey glaze, but you’re going to be using Slatherin’ Sauce which is 25% honey.
Be sure to build your fire on one of the grill, letting the coals get ashy before you put the bird on the other end of the grill. If you have a double burner gas grill, heat up one end of the grill and place the bird on the other. Roast until an internal temperature of 165 degrees is achieved. Do use your meat thermometer to check for doneness!
Because I’m a cook-from-the-hip-chef, I’ve located some great recipes for some of the basic items that you can add to your repertoire. And I’m sharing my friend Cheryl’s Oil & Vinegar Potato Salad recipe with you at the end of this post.
You might want to serve this with a refreshing rosé wine, not “pink” zinfandel, but a real Spanish dry rosé, that will complement the fresh, delicate flavors of the foods.
Be sure to create an outdoor environment that sets the festive mood. Invite your best friends and get ready for a relaxing afternoon.
Our wonderful roasted chicken finished with a glaze of Slatherin’ Sauce. Serve Slatherin’ Sauce on the side as well for dunking!
Oil and Vinegar Potato Salad
Made with tiny new potatoes, cut into chunks, and dressed with olive oil and red wine vinegar dressing
Select tender local asparagus
Soak un-shucked corn from which you’ve removed the silks, then grill
Strawberry Infused Minted Fruit
Cut up chunks of Bananas, Watermelon, Honeydew, Grapes, or your choice of fruit
An assortment of fresh fruit with just a touch of strawberry simple syrup and freshly shredded mint leaves to your taste
Oil and Vinegar Potato Salad Recipe
1.5 lbs small new potatoes, scrubbed, cut into quarters and boiled until fork tender, drained
¾ cup extra virgin olive oil, select a premium organic oil
2 Tablespoons white wine vinegar, be sure to read the label so you are sure there is no malt vinegar added to this.
2 Tablespoons lemon juice
2 Tablespoons fresh parsley, chopped
2 Teaspoons Organic, Gluten Free Dijon Mustard
1 clove garlic, minced
½ Teaspoon Kosher salt
¼ Teaspoon freshly ground black pepper
Tomatoes, cut into wedges
Place potatoes into a pottery or glass bowl. Mix all the ingredients except garnish ingredients and pour over the potatoes. Refrigerate 3 hours or overnight. Garnish with scallions, radishes, and tomatoes.
Remove from refrigerator about an hour before you with to serve, so the salad isn’t too cold.
Get Slatherin’ Sauce at Your Pig!
Now we’re delighted to report that Slatherin’ Sauce can be on the shelves of every Piggly Wiggly! How? Just by your asking for it!
Our distributor, Haddon House, now has Slatherin’ Sauce posted to the available inventory for any Piggly Wiggly…all you have to do is ask the store manager for Slatherin’ Sauce and all the manager has to do is order it from Haddon House.
How to Get Slatherin’ Sauce at your Pig
We’re asking you, our super, always wonderful, incredible fans and friends to start a campaign to request Slatherin’ Sauce at YOUR local Piggly Wiggly. Here’s how:
- Ask your Piggly Wiggly store manager to stock Slatherin’ Sauce.
- Share the love, go to the Piggly Wiggly Facebook page and “Like” them, and tell them you want Slatherin’ Sauce at your Pig.
- Then come to this blog post, and leave your name, the Store/Location you asked to stock Slatherin’ Sauce.
At the end of 30 days, we’ll draw from the fan names below and send a gift pack of Slatherin’ Sauce to the lucky winner!
I’m a Food Revolutionary! That’s right, I’m enlisted in Jamie Oliver’s Food Revolution army.
Tomorrow, April 12, 2011, the new season premieres and Oliver is asking us all to have a Kum-by-ya moment of linking hearts, hands and minds in the changing of our children’s food and eating patterns. Click to view Jamie’s e-mail about how you can be a Revolutionary.
I want this to be a Call to Action Item. Slather Brand Foods supports this initiative 100%. I want all my Slather Family to get involved!!!!! How can you do that? I encourage our readers to host Tuesday night to “Slathered dinner” with family and friends as they gather around the TV to watch the season premier and discuss how you can make a change in your town, in the lives of the children in your neighborhood and in your family.
When I was giving a cooking demo back in January, many people in the audience asked, “Are you related to Rachael Ray”? I got a huge chuckle out of that. We do spell our names differently, but still, we have the same initials…so maybe it’s just fate that our first major national media mention is in EveryDay with Rachael Ray‘s magazine.
Atlanta Food critic John Kessler was in Charleston and authored this article. The article on Charleston has captured so much of what we love about life here.
We’re over the moon with delight and thank our friends at Whole Foods for pointing us out to Rachael Ray’s team.
Via Facebook, we *met* Milisa, a wonderful food blogger who is super creative, not to mention kind. Milisa sampled Slatherin’ Sauce and has created her own recipe for Hawaiian Pizza.
Do jump on over to Miss in the Kitchen and take notes, ’cause you’re gonna want to create this pizza for your family this weekend.
With warm weather arriving now in many parts of the country, our thoughts turn to outdoor entertaining and cooking, or as many people call it barbecuing.
Now, I’ll be the first to say that you can call it what you like, but here in the South (the Southern U.S.A. that is) the term barbecue is a noun, not a verb. And as many of you know, the topic of barbecue can turn friends into enemies, or bring enemies together. Don’t believe me? The BBQ Song says it all.
There have been many books written about barbecue (the noun): how to prepare it, whether beef, pork or chicken is better, what type of sauce you use…and on and on.
When I was in England last month, many people talked about barbecuing…and they weren’t talking about slow cooking pork in a pit. What they were talking about was cooking over open heat, out of doors. So, today I want to hear from you how you barbecue (the verb) meaning cook out of doors.
I enjoy cooking on the grill and enjoying my outdoor deck with my family. What do I like to put on the grill? Slather Burgers®. Although sometimes I confess that I prefer vegetable skewers on the grill, with a bit of Slatherin’ Sauce brushed on them at the end of cooking. My other “go-tos” are locally made sausages or quail. All of which get Slathered!
What I want to learn is how you barbecue? What do you cook? Do you grill-out on week-nights or only on weekends? Who is the grill chef in your household?
If you’ve been reading my blog and following what I care about, you know that my causes are family dining at home and good nutrition for family and children (at home and at school). I know that a good life begins with eating well!
For months I’ve been enjoying the blog posts on Good Life Eats, and cheering on Katie Goodman in her quest to promote the same goals.
Her post on Homemade DIY Dry Pantry Staples as part of a series of Eat Well, Spend Less really caught my attention, so I’m sharing it with you. Go read, and learn some great ways to save money, and have your own pantry staples right at hand.