Slathered Gourmet French Fries

Slatherin’ Sauce in Vancouver

My Canadian friends love Slatherin’ Sauce, especially the Spicy Recipe. Saturday’s demo at Market Meats in the Kitsilano District of Vancouver, British Columbia was a SELLOUT. Thanks to owner, Zul Suleman, and the Market Meats team whose commitment to their customers is “Where We Will Meat All Your Needs.”

Now Available at Pawley’s Island and Georgetown Farmer’s Markets

We’re excited to announce that we have partnered with Cindy at Uniquely Special to distribute Slatherin’ Sauce at the Pawley’s Island and Georgetown Farmer’s Markets.

The Pawley’s Island Farmer’s Market is open on Wednesdays, 9am-1pm, at Parkersville Road in Pawley’s Island, SC.

The Georgetown Farmer’s Market is open on Saturdays, 9am-1pm at East Bay Park in Georgetown.

For a map and directions, use the interactive map on our Where To Buy page.

British Design Magazine Viewpoint to feature Slather Brand

Viewpoint Magazine to feature Slather Brand

We know that Slather Brand’s Slatherin’ Sauce is a huge hit because people tell us so every day. Our distinctive heritage style packaging has created excitement among many in the design world.

We were recently contacted by Kate Franklin of  Viewpoint magazine with a request to feature our products in an upcoming issue.  She wrote,

“I’m creative director for Viewpoint magazine, the award-winning biannual design, brands, trends and futures magazine . Viewpoint has a tremendous international reputation. We work with the best established and up-and-coming photographers, stylists, journalists, illustrators, artists and designers to create a visually driven publication which is read by key opinion formers, creatives, industry leaders and journalists. Our aim is to inspire and inform creatives and strategists around the world.
I’m putting together a packaging feature about food connoisseurs and would love to feature the Slather brand. We think it’s a wonderful product with a great story.”

We’re so excited that Viewpoint recognizes what so many already know!

Free Shipping for a Limited Time Only

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.

Recipes page is live!

If you thought Slatherin’ Sauce was just for grilled chicken, take a look at our new recipes page for some inspiration. From meatloaf to shrimp and grilling to dipping, we’ve got a slew of delicious ideas.

And if you’ve come up with your own recipe, let us know at our contact page.

The Original Slather Burger®

This burger is so good it will make you “wanna slap yo’ mama”…guaranteed!!!!!!

Ingredients

  • 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®

Directions

  1. Make 8 patties and set aside on aluminum foil or was paper on cookie sheet. Set aside.
  2. Place bacon in a heavy skillet. Cook over medium-high heat until crisp. Place on paper towels to drain.
  3. Drain off all but 1- 2 tablespoons of reserved bacon drippings in skillet
  4. Cook sliced onions in reserved drippings until caramelized to golden brown and add salt and pepper to taste. Keep warm.
  5. Cook meat patties in oven, atop stove, or on grill to the temperature of your liking.
  6. Add Gouda cheese the last minute or so, so  it is melted when you pull it out of the oven or off the grill
  7. Place all buns open faced on cooking sheet
  8. Place 2 whole slices of bacon (broken in half-4 pieces) on bottom half of buns in crisscrossed pattern.
  9. Top with melted cheese patties
  10. Top melted cheese patties with 1-2 heaping spoonfuls of caramelized onions.
  11. Pour Slather Brand Slatherin’ Sauce® over top letting it drip down the sides.

Slathered Crispy Scored Flounder

Ingredients

  • Whole flounder (cut off heads, gut, and remove scales)
  • Frying oil
  • Fish Fry batter
  • Slather Brand Slatherin’ Sauce®

Directions

  1. Using a filet knife, score diagonal cuts about 3/4 inch apart. Cut to, but not through, the spine and rib bones.
  2. Score cuts diagonally in the opposite direction, so that you have a diamond pattern on one side of the fish.
  3. Flip the fish over and repeat steps 3 and 4.
  4. Roll the fish in your favorite fry-mix.
  5. Fry each side in hot oil for about 3 minutes (watch the bubbles to let you know when to flip).
  6. Serve on garnished platter with drizzled Slatherin’ Sauce®(more on the side)
  7. 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!

Slatherin’ Tartar-style Sauce

Ingredients

  • 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

Directions

  1. Mix together and Slather It On®. Makes about 1 Cup.

Slathered Meatloaf

Ingredients

  • 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

Glaze:

  • ½- bottle Slather Brand Slatherin’ Sauce®

Directions

  1. Heat oven to 325 degrees F.
  2. 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.
  3. 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.
  4. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
  5. Season the meat mixture with the sea salt.
  6. Add the egg and combine thoroughly, but avoid squeezing the meat.
  7. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
  8. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
  9. 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.
  10. Spread Slather Brand Slatherin Sauce® onto the meatloaf after it has been cooking for about 10 minutes.

Slathered Gourmet French Fries

Ingredients

  • 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

Directions

  1. Cut the potatoes (washed but unpeeled) into fries about 3/8″ thick. (Thin fries soak up too much oil.)
  2. 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.
  3. 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.
  4. When you’re ready, reheat the oil to 375°. Cook the fries a second time until golden brown, 4-6 minutes.
  5. 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.
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