Tasting Spoons Going Green
Chick ‘n Savvy Reviews Loves Slatherin’ Sauce
We love our blogger friends who are sharing the Slather Brand Foods love with their readers. Blogger Kelsey of Chic ‘n Savvy Reviews has a Slatherin’ Sauce Giveaway running over at her blog. She’s giving away a Gift Pack of Slatherin’ Sauce to the winner and that could be you! The give-away entries will be accepted until August 1, 2011.
Kelsey wrote about Slatherin’ Sauce,
“This sauce is really good, it has such a nice sweet and a hint of spice to it. I love how it stuck on the meat, and really gave the Pork Loin a whole new flavor! I would recommend trying out their Slatherin’ Sauces if you want new flavor to foods! Of course know this sauce is good on many other foods, beside bbq! That is just how I tested it out at first 🙂 I know we will be playing around more with this Sauce in the future!!”
Thanks, Kelsey, we thank you for Slatherin’ It On and sharing your thoughts with your thousands of readers!
Specialty Food Show Report
This is Slather Brand Foods second summer Specialty Food Show. To say we are jazzed to be here would be an understatement. We are working full force…great opportunities with distributors brokers, exporters, retailers.
The interest in SBF is nothing short of amazing!
Everyone was looking forward to the 2011 sofi award ceremony and the announcement of the Gold winners. While our own Charleston based Callie’s Biscuits did not take home a gold for their amazing biscuits, we love her and her products which exemplify and define the specialty food trade.
We are coming back pumped full if excitement and energy at all the new possibilities and opportunities we’ve encountered!
Happy Fourth of July!
I’m so happy to live here in the Lowcountry of South Carolina! Our state has an interesting history because we were one of the original 13 Colonies in America.
Today, we’ll all be celebrating our forefathers’ adoption of the Declaration of Independence on July 4, 1776. I hope each of you, no matter what your political affiliation, will take a moment with your friends and family members and read aloud the text of the Declaration and realize exactly how blessed we are today to have had such wise people helping to found our nation.
We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.
Then get out there and celebrate, sing the national anthem and hug your family, swim in the ocean, sail your boat, help a neighbor, and embody the truth of our freedom in your everyday actions!
Photo credit: Declaration, Wikipedia; Fireworks flickr user anthonycramp
Slather It On at Atlanta Metro Cooking Show
We had a great time earlier this spring at the Atlanta Metropolitan Cooking Show. William Medved took this video and shared it via his Vimeo page and we’re sharing it here for you.
Slather Brand Foods from Willam Medved on Vimeo.
Don’t rub it in, slather it on! The versatility of this sauce lets you slather it on anything, from warm breads to wild game meat. All natural, eclectic ingredients such as garlic and pineapple – you’ll love it!
Grilling Safety
Grilling outside on your gas or charcoal grill is an American rite. It is also the source of many injuries and even death. Now I don’t want to scare you all, but I do want you to have a safe Fourth of July, so I’ve put together these grilling safety tips.
According to the National Fire Protection Association’s report “Home Fires Involving Cooking Equipment,” by Marty Ahrens, November 2010
- In 2004-2008, U.S. fire departments responded to an average of 7,700 home fires involving grills, hibachis or barbecues per year, including an average of 3,200 structure fires and 4,500 outside fires. These 7,700 fires caused an annual average of 13 civilian deaths (to the nearest ten), 120 civilian injuries and $70 million in direct property damage.
- More than one-quarter (29%) of the home structure fires involving grills started on a courtyard, terrace or patio, 28% started on an exterior balcony or open porch, and 7% started in the kitchen.
- Flammable or combustible gas or liquid was the item first ignited in half of home outdoor grill fires. In 49% of the home outdoor fires in which grills were involved, 56% of the outside gas grills, and 39% of gas grill structure fires, the fire started when a flammable or combustible gas or liquid caught fire.
According to the Tennessee state Fire Marshall half of grill fires begin on an exterior balcony or unenclosed porch. Their office recommends following these safety guidelines:
- Keep the grill away from siding, desk railings, overhanging eaves and branches.
- Keep the grill away from lawn games, foot traffic and play areas.
- Create a 3-foot “safe zone” to keep children and pets away.
- Use grilling tools with long handles; keep several handy.
- Periodically remove grease buildup in trays to prevent ignition.
- Do not leave the grill unattended.
- Keep combustibles away from heat in case gas grills leak.
- Check the hoses for leaks before first use each year. (Applying a light soap and water solution will reveal any escaping propane.) If there are leaks, turn off the valve and have the grill serviced by a professional.
- If you smell gas while cooking, get away from the grill and call the fire department. Do not move the grill.
- Gas cylinders should have an overfill protection device (identified with a triangle-shaped hand wheel).
- Follow the manufacturers’ instructions on how to set up the grill and maintain it.
- Never store propane gas cylinders in buildings or garages. If you store a gas grill inside during the winter, disconnect the cylinder and leave it outside.
- When using charcoal grills, avoid using starter fluid – use a chimney starter instead. This is a cylindrical metal tube that uses paper to start the coals. Never add charcoal starter fluid when coals or kindling have already been ignited, and never use any flammable or combustible liquid other than charcoal starter fluid.
Oh, and do download this PDF on Grilling Safety.
Photo credit: flickr user Ashley R. Good
Declare Independence
This year on the Fourth of July declare your independence from mass market products and focus on fresh foods, condiments, and produce that are made or grown in your town, your state and your region.
Embrace and use products that are made with integrity. Like Slatherin’ Sauce or locally raised grass fed beef or butcher made hot dogs.
Right now in the United States we are at a tipping point. It is increasingly easy to find foods made without gluten or without preservatives. Just three years ago, it was hard to find chicken that was raised “free range” and without hormones in a regular supermarket. However, now, with the support of organizations such as Lowcountry Local First, your area farmer’s market and your supermarket have a wide range of products available each week. Websites like Local Harvest can help you find local products from local farms in your area.
And supermarkets have changed drastically. In our state, stores like Piggly Wiggly Carolina have been leading for the last several years with produce from within our state and explicitly marking it to reflect the source farm. And even WalMart announced last year that they sell local produce.
So remember as you light your grill, is that chicken local?
Photo credit: flickr user Charleston’s TheDigitel
Slatherin’ It On at the Taste of Chicago with Chef Julius
We’ve got our traveling shoes on and we’re on the road. This week, not only do we have many tasting and demo events in New Jersey and environs, we join up with our friend Chef Julius Russell of A Tale of Two Chefs for The Taste of Chicago!
The “Taste of Chicago” is the world’s largest celebration of food. Each year, on average, more than 3 million people visit the “Taste”. On June 30th at 4:30pm, Chef Julius will be the headlining chef at the Dominick’s Cooking Corner. His live cooking demonstration will include showcasing new recipes and giving great cooking/grilling tips. And I’ll be right there with him. Chef Julius will also give out a “chef goodie bag” to those who are in the pavilion and Slatherin’ Sauce will be part of it!
Share the news with all your friends up in Chicagoland. Come out out and experience Slatherin’ Sauce with Chef Julius and me.
Pee Dee Foodie Review’s Slatherin’ Sauce
The fine folks just to the north of us in South Carolina (that’s the Pee Dee to our Lowcountry) review Slatherin’ Sauce (spoiler alert…they love it!)
To read their review of our signature sauce and learn of their experience making our Slathered Meatloaf recipe, jump on over to Pee Dee Foodie.
Spicy Slathered Grilled Summer Corn, Red Pepper & Sweet Onion Salad with Basil & Bacon
( Serves 6 – 8 )
Recipe developed for Slather Brand Foods by Holly Herrick
The heat of the outdoor grill or your indoor broiler, brown and sweeten these best-bets from the summer garden in this unbelievably easy and unforgettably delicious salad. Spice Slatherin’ Sauce gives the corn just the right kick, which is tempered with the peppery, sweet bite of fresh basil. This is the perfect salad to pair with barbecued anything and can be prepared all summer long.
8 ears fresh, sweet summer corn, husked and rinsed
1 large Vidalia or sweet onion, peeled and sliced into 1/2”-thick slices
1 sweet red bell pepper, cut in half, seeded, and rinsed
About 1/2 cup extra virgin olive oil to coat the vegetables for grilling
6 slices bacon, browned and drained
1/2 cup loosely packed fresh basil, coarsely chopped
1/2 cup Slather Brand Spicy Slatherin’ Sauce
Kosher or sea salt and freshly ground black pepper to taste
Pre-heat your broiler to high or your gas/fire grill to medium high heat. Prep the corn, onion, and red bell pepper as directed. Brush each lightly with the olive oil and arrange in a single layer either in a baking sheet for the broiler or directly on the gas/fire grill, over the hottest part of the flame. Rotate and turn the corn, pepper and onion to char/cook evenly. Meanwhile, cook off the bacon in a sauté pan over medium high heat until crisp. Drain on paper towels. Remove the vegetables from the grill or broiler when tender and slightly charred – about 5 minutes. Allow to cool.
When ready to assemble the salad, cut the corn away from the cob using a large, sharp knife. Slice the pepper halves in thin, julienne strips. Combine the corn, onion, bell pepper, cooked bacon, fresh basil and Spicy Slatherin’ Sauce in a large bowl. Toss gently to coat. Taste and adjust seasoning as desired. Serve at room temperature. (Note: The salad can be made several hours ahead, covered with plastic wrap and refrigerated. Bring back to room temperature before serving. You can taste it better that way!)
Tasting Spoons Going Green
Every time we do a tasting, we use the familiar small plastic spoons. You know the kind I’m talking about? You get them in ice cream shops all the time.
I have a great commitment to reduce/reuse/recycle and I’ve been bothered by the hundreds of spoons that get tossed by all vendors at tastings and shows.
At the upcoming NASFT show, we’ll be using a new solution to mitigate the issue of plastic spoons. Our solution is called the EcoTaster. Marketed as “Ecotaster®Award Winning, Ultra-Green Biodegradable, Recyclable, Renewable Tasting Spoons” they are really clever! And invented by a women too!
Photo credit: flickr user Renee McGurk