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Charleston Food Blogger Loves Slatherin’ Sauce

Y’all, the word is out among so many food bloggers that Slatherin’ Sauce is great for just about all your cooking. Charleston Food Bloggers’ Scott Wink authored an awesome post about how he used Slatherin’ Sauce to spice up his cookout. Scott, we want some of those ribs! Click this link to read Scott’s blog about how he cooked ribs using Slatherin’ Sauce.

Thanks, Scott!

Alice (Ally) D’Antoni Phillips Gives Slatherin’ Sauce Mad Props

I love watching television shows about cooking and and eating. So when Alice D’Antoni Phillips met our Slatherin’ Sauce demo team member Dwayne in Myrtle Beach and said, “I love your product, and would love to support you in any way I can,” we were intrigued. You see, Ally is one of the 100 finalists who were considered for MasterChef, the Fox television show where home cooks compete to show what they have. We’re eagerly watching the show to see how the competition goes.

Ally used Slatherin’ Sauce to cook ribs for her Memorial Day cook-out and she said. “Slather Brand bottle was on our table last night as we pulled the ribs off the grill…talk about the ‘sounds’ coming from everyone…no words, just sounds…uuuummmmmm, oohhhhhhhhh, uuutttuuutttuttt…”

Ally used Slatherin’ Sauce to create her own recipe for roast chuck called “Drunken Slather Stringy Beef.” We asked her if we could share her recipe with you and like the gracious lady that she is, she said, “yes.”

Drunken Slather Stringy Beef
a recipe created by Alice D’Antoni Phillips

Serves: 6 (unless you have people like me who eat Paul Bunyan portions!)

“Drunken Slather Stringy Beef is kinda the epitome of “Bohemian Bold”…taking a ‘peasant’ cut of meat and bringing it to the next level of gourmet and exquisite in its taste and presentation! **Robin’s note for more photos, please view Ally’s Kitchen album.

One thing that I’ve discovered is a product called “Slather Brand”…and, boy, does this take food from being hummmmdrummmm and mundane to having a real buzzzzzz of talk happening! And, it’s talk about how GOOD the food is!

I decided to take a chuck roast, which is a very inexpensive cut of meat, and ratchet it up to luxurious…here’s what you do!”

What you need:
2 to 2 1/2 lb chuck roast
1/4 cup extra virgin olive oil
Kosher salt/pepper
1 1/2 tsp garam masala (you can get at WM & Sonoma…it’s a combo of Bohemian spices!)
1 cup red wine (I used cabernet)
1 medium shallot diced
4 medium garlic cloves sliced crossways thin
12 oz of Slather Spicy Sauce
Green onions/tops chiffonade cut for garnish

NOTE: Garam masala in Hindi means ‘hot mixture’…it’s a blend of ground spices from North Indian and South Asian cuisines…try it…awesome!! It’s pungent ‘hot’ rather than chili pepper ‘hot’!

What you do:
Place chuck roast in roasting pan w/lid. Put EVOO in pan. Rub into meat the garam masala, salt and pepper( both sides). Place shallots and garlic on top of meat. Pour red wine over meat. Cover w/lid and allow to marinade for about 2 to 2 1/2 hours. Meat should be so tender it just falls apart when separated with a fork!

Pre-heat oven to 300. Cover tightly and let roast cook slowly for 2 hours. Remove and drain off all but about 1/2″ of the broth into another container. Pour on Slather Brand Hot Sauce and blend excess into broth. Cover and allow to rest for about 20 minutes.
You may want to add back some of the broth that was reserved.
Garnish with chiffonade cut green onions.

I served with purple/green cabbage/cuke/carrot slaw and oven roasted crispy red skin potatoes!

The Slather Sauce is great for dipping the potatoes!!”

Recipe and photos courtesy of Alice D’Antoni Phillips. For More from Ally, go to her Facebook Page

Father’s Day in my family

As Father’s Day approaches and the market is flooded with gift giving ideas to make those special men in our lives feel loved and appreciated, I am reminded of my beloved father, Earl Henry Rhea. The perfect gifts for Daddy were a box of Sophie Mae Peanut Brittle, a can of Prince Albert tobacco, and a package of new undershirts.

Father’s Day was always celebrated by going to church with Momma and Daddy followed by a magnificent picnic in the backyard. My Father was a native Charlestonian and we were true Southerners feasting on fried chicken, red rice, potato salad, butter beans and okra, sliced tomatoes and cucumbers, homemade lemonade, and hand churned peach ice cream.

The celebration always ended with Daddy opening 1 of his 6 boxes of Sophie Mae (There were 6 kids and no matter what else we bought him…we all bought him Sophie Mae). He would give each of us one piece and maybe two if we asked but he never opened more than 1 box. These were his private stash and rightfully so. He never asked for much and gave unselfishly… he deserved it.

This Father’s Day I will be celebrating in the same style that is reminiscent of those wonderful times growing up. I will be hosting a backyard picnic in honor of three special fathers who grace my life and give me reason to celebrate this joyous day: Curtis Mitchell, Dustin Barnes and Craig Snyder, (at left holding his daughter and my granddaughter, Carolyn Grace). And as always I will do what I have done for at least the past 50 years. I will purchase a box of Sophie Mae Peanut Brittle, eat a piece, and lovingly remember Daddy.

Men in the kitchen

In 2009 according to the United States Bureau of Labor Statistics,

“–On an average day, 85 percent of women and 67 percent of men spent some time doing household activities such as housework, cooking, lawn care, or financial and other household management.”

Some of us may wonder exactly how these numbers break down, but many of us live with men who are grabbing whisks, pans and knives and preparing food for not just themselves, but for the household.

Increasingly, Eric Steinmen notes, men are accepting responsibility in the kitchen. Some of this may be attributed to more men working from home and the economic changes that have led more men to be Mr. Moms.

Or it could be with the rise of food as entertainment or because of the rise to awareness of the imperative to improve how we eat, that men are modeling the coolness of cooking. Perhaps men are emulating television chefs and celebrity chefs.

What’s true is the grill has long been the province of men, but now, they’re moving inside and we celebrate their relocation to the stove-front, because for whatever reasons they find themselves there, we all need more conscious cooks in our homes.

Men in home kitchens

It seems logical to ask, why shouldn’t men cook at home? They eat at home. And as Adriana Velez reports in her article on CivilEats.com,

“If more home cooking is essential to changing the food system, men had better get into the kitchen as well.

It’s happening. In 1965, fathers accounted for only five percent of the time spent cooking for the family; now they’re in the kitchen nearly one-third of the time.”

With Father’s Day coming up on June 19, we have the perfect opportunity to find a unique gift for the fathers in our lives and we suggest Man with a Pan: Culinary Adventures of Fathers Who Cook for Their Families by John Donohue (and a gift pack of Slatherin’ Sauce.) According to it’s publisher, the engaging series of essays contained in this book,

“…celebrates those who toil behind the stove, trying to nourish and please. Their tales are accompanied by more than sixty family-tested recipes, time-saving tips, and cookbook recommendations, as well as New Yorker cartoons. Plus there are interviews with homestyle heroes from all across America—a fireman in Brooklyn, a football coach in Atlanta, and a bond trader in Los Angeles, among others.

What emerges is a book not just about food but about our changing families. It offers a newfound community for any man who proudly dons an apron and inspiration for those who have yet to pick up the spatula.”

To which we say, “Yes!”

Are you a man who cooks? Do you have a man in your life who cooks for the family? Share your own story with us!

Chef Julius Russell Endorses Slatherin’ Sauce

Being out on the road, sharing Slatherin’ Sauce with great people as we do at our demos and tastings, we have the privilege of hearing over and over, “I love your sauce.” And when we hear it from professional chefs, our delight is magnified.

So you can imagine how “over the moon” we are about being endorsed by Chef Julius Russell.

Slatherin’ Sauce is featured in Chef Julius’s article, There is a reason they name an entire season after it….GRILLING!

From his website we learned, “Chef Julius serves as owner of A Tale of Two Chefs, Executive Chef for KeHE Distributors and TV Host on the Big Ten Network. He serves as the consulting chef for Red Monkey Foods and Nature Isle Tropical Gourmet. In association with the Chilean Consulate & ProChile, he is a culinary ambassador that enthusiastically promotes the flavors of the country of Chile. Also, he serves as the Culinary Instructor the Common Ground Foundation.”

In his article on Grilling, Chef Julius discussed how he’s used Slatherin’ Sauce, “This sauce works really well with simply my salt and pepper. Once, I hit it with a bit of “Calvados” (apple brandy), and it was INCREDIBLE!!!!”

Here’s what Chef Julius wrote in his endorsement for Slatherin’ Sauce,

“So in thinking about “Slather Brand Slathering Sauces”, many wonderful thoughts come to mind. The ingredients, the taste, the packaging and the brand itself…all of these things make my job easier. I wear multiple hats. I own a private chef company. I host a television show on a national collegiate cable channel and I also serve as the Executive Chef for the largest specialty food distribution company. I work every day to provide great flavor to meals. I have tasted my share of sauces and have continued to make my own for some time. This is why I appreciate “Slather Brand” so much! It’s one of the few sauces that I feel, it works with me. I don’t have to fix it! It truly is a remedy. And it’s not just for boring food. It makes great food taste even better! Adding 2 tablespoons of sauce to 1 tablespoon of olive oil is a great way to help kids enjoy vegetables. Since all of the ingredients are natural, you are simply adding good stuff to things that are good for you. There is no end to how this sauce can be used. I have stopped making my own sauce. I even add some of the mild version to my Sun-dried Tomato Risotto with Fresh Herbs & Truffle Oil. One more added plus, is that the person behind the sauce is just as incredible. After tasting the sauce and two minutes with her, you will feel like she made the sauce specifically for you. Her blend of southern charm and pure passion is a perfect blend. Just like her sauce.”

Chef Julius, we thank you from the bottom of our hearts for your enthusiasm! We know you’ll keep Slatherin’ It On!

Grinning Cheek to Cheek Features Slatherin’ Sauce

I get great inspiration from the other women I’ve met as I’ve been developing my business. Chief among those are the intrepid women who regularly blog about cooking and feeding their families.

We’ve recently met Amy (Grinning Cheek to Cheek) and love her notes about cooking for her family. Amy’s blog Grinning Cheek to Cheek is currently featuring a Give-Away of Slatherin’ Sauce (until June 13, 2011).

Amy used Slatherin’ Sauce on her Grilled Chicken. She reports, “It made for a fast and easy yet totally delicious meal!!”

As Amy says, “The way to a man’s Heart is through his Stomach, So when you’re looking for a great gift for your Dad, or just for around the house for a good meal – check out www.slatheriton.com. There you will find a list of retailers in your area who carry Slatherin’ Sauce – as well as being able to order this delicious sauce for delivery to your doorstep!”

We couldn’t agree more. Thanks Amy!

Poll: Vote your favorite grilling food

We’d like to hear it from you our loyal fans.

What will you be cooking on your grill this Memorial Day?

Mixed Kabobs and Squash on the Grill — All we need is a bit of Slatherin' Sauce on these kabobs to make them just right!

[polldaddy poll=5082910]

Photo credit: flickr user woodleywonderworks

Robin Rhea Interviewed by Mike Switzer of SC Business Review

South Carolina Educational Radio’s popular weekday morning show, South Carolina Business Review with Mike Switzer is a favorite of many in South Carolina and surrounding states. Enjoy hearing how Robin went from concept to product.

Click this link to listen to the interview.

Chef Robin Rhea Interview

Memorial Day—More than Grilling and Swimming

Perhaps you are planning to share time with family, neighbors and friends this long weekend that is our annual turn into summertime activities. But, are you planning to take time to remember and recognize those for whom this holiday was established to honor?

The history of Memorial Day

This holiday is set aside to remember those who died in service of our country’s armed forces. It was originally called Declaration Day and there are many stories of how it got started. Following the Civil War (or the War Between the States), faithful families decorated the graves of soldiers. Both Confederate and Union solders’ graves were decorated in each area of the country with the first national Decoration Day happening in Arlington Cemetery on May 30, 1868. Charleston has a significant and interesting connection with the early recognition of war dead.

Following World War I and in response to the now famous poem, “In Flanders Fields”, Moina Michael, wrote a poem of response referencing the wearing of poppies to remember war dead.

When I was growing up, there was always a campaign by the VFW to sell poppies and use the funds to help veterans. I remember how everyone wore those paper poppies. I wish they were still sold and worn.

Perhaps this Memorial Day, you can wear a red ribbon to signify that you remember.

How will you and your family remember those whose lives ended in sacrifice and support of our country?

Please share with me what you will do.

Photo Credit: Child in poppy field, flickr user mollypop, red poppy in hands, VFW Buddy Poppy