Chef Guy Mitchell and Chef Robin Rhea Talk Slatherin’ Sauce

Slathered Brie & Pecan Cups

(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!

 

Slathered Beefy & Mushroomy Pot Roast

(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.

 

Spicy Slathered Turkey with Slathered Tangerine and Cranberry Gravy

(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

Basting Sauce:

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.

The Taco Spot Slathers It On!

Taco Spot Anniversary Invitation
Head on over to The Taco Spot and help them celebrate 2 years in business.

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?

Directions to The Taco Spot.

Martha Lipton’s Slathered Turkey Burger Recipe

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

-dash pepper

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!

Charles Robinson’s Gourmet Slathered Burger

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.

Slathered Sliders with Elderflower MushroomsCharles Robinson **Burger Contest Winner

4lb 80% lean ground chuck

6 peeled garlic cloves

1/2 C Spicy Slatherin’ Sauce

1 lb crimini or baby portobello mushrooms

2oz St. Germaine liqueur

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.

Slathered Burger Contest Winner

In October 2010 we held a Slathered Burger contest to see who could submit the tastiest burger recipes using Slatherin’ Sauce.

Our Winner, Dee Dee Arthur created this great version.

Slathered Q Burger

Slatherin’ Q Burger: Dee Dee Arthur **Burger Contest Winner

Hand patty some fresh ground chuck, salt and freshly ground pepper on both sides, grill to your likeness, top with a generous Slather ‘o sauce and some basil coleslaw..yum!

To make the slaw: thinly slice about 4 cups of green cabbage, mix with 3 T Hellman’s mayo, 1 T pickle juice or rice wine vineg…approximately, 2 T chopped fresh basil, salt and pepper.

Nikki and Steve come out to Formaggio’s Market

Our Twitter friend @shopperannie AKA Anne Howe told her soon-to-be son-in-law Steve and her daughter Nikki to come out and greet us at Formaggio’s Market this past weekend. Anne, her’s proof that your prompting got them out to try Slatherin’ Sauce.

Furthermore, Nikki and Steve are getting married and are going to use Slatherin’ Sauce at their reception. Their chef with Celebrations in Hilton Head supports the use of local products.

Thanks Nikki, Steve and Anne!

Nikki and Steve Visit Robin at Formaggios

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