Jamie Oliver’s Food Revolution Season Premiere
Gentlemen (and ladies) start your…grills!
We’re entering the marathon y’all! The summer grill challenge. You know what I’m talking about? You, your neighbors, your brother all trying to one-up one another with your mad grill skillz.
The grill has for many, always been the province of the men, but ladies, I’m here to tell you that we were the food gatherers and the food preparers in prehistoric times. The man may have slayed the mastodon, be we cooked them!
Yet, now many women fear the grill. There is really nothing to fear. Making sure your grill is ready for the season, you have right fuel (propane or charcoal) depending on your choice of grill, and making sure your grill is clean and ready to use. Follow these simple guidelines and you’ll be grilling all summer!
Tips to grilling happily outdoors all summer!
- Repeat after me, “A clean grate is great!” Did you leave your grill out all winter and now the insides of it resemble a black hole of despair? Despair not! Remove the grates and either clean with oven cleaner of your choice (following all directions) or put your grates in the self-cleaning oven, and let it do the work. Once your grate is clean, each time before you cook, lightly oil your grate before cooking, you’ll thank yourself.
- If you’re using a gas grill girl, make sure your propane bottle is filled. Not sure? Follow your grill manufacturer’s instructions and disconnect the tank (be sure the valve is closed!) and carefully transport to your local hardware store where they can refill it for you at a much lower cost than the cylinder exchange that many do. Although there is much to be said for cylinder exchange!
- Do you use a charcoal grill? Then lay in a supply of natural charcoal, made from hardwoods, without any additives. Your grilled veggies and steaks will thank you for it. Flavors are purer and cleaner without all the excess scents petroleum products contribute.
- Use a chimney starter for your charcoal fire. With just a bit of newspaper or twigs and dry grasses, you can get your charcoal lit, and to the right temperature quickly, which means you don’t have to use charcoal starters.
- Check your pantry. What are your favorite rubs and grilling sauces (you’d better say Slatherin’ Sauce!) Go ahead and stock up now so you can be grilling on demand all summer.
- Pick up a new grilling cookbook. It’s easy to fall into a rut of grilling the same things all the time. There are so many ways to use your grill. Did you know you can cook your homemade pizza on the grill? And it’s delish.
- Get a new butane stick lighter. Don’t try to light your grill with matches or a cigarette lighter. A stick lighter is so much easier. I like to get mine in the bundled packs so I have one to leave with the grill and one to leave on the deck with the candles.
- Get some grill cookware to make your job easier. I love my porcelain enamel coated grill holders for veggies and fish. You might even get a fish basket. It makes grilling a whole fish so much easier. (And when you bring home that whole fish you spent all day catching, you can stuff the cavity with onions, garlic and lemons, and grill whole—the flavors are so wonderful).
- Have some silicone oven and grill mitts to allow you to safely move items without burning your arms.
- Make sure to have working digital grill thermometer. Prevent undercooked chicken and pork! Most if not all your recipes will call for cooking your proteins to a specific temperature.
Now that you’re ready, start grilling! Oh, and call me, I’ll be right over!
Photo credit: flickr user woodleywonderworks
USDA Features Slather Brand in Blog Article
We’ve blogged about Slather Brand Food’s trip to London for the International Food Exhibition (IFE), which took place in March, and now we are very pleased to announce that the USDA features us in their blog article about the trip.
“The United Kingdom (UK) has long played an important role in U.S. agricultural exports. This history dates back to the completion of the Erie Canal in the early 1800s, which linked the Great Lakes to the Atlantic seaboard, significantly increasing the export of food, particularly Midwestern wheat, to England.
To this day, the United Kingdom offers tremendous opportunities for U.S. agriculture and the United States exports more than $1.6 billion annually in agricultural, fish and forestry products to the UK. Many of these products are showcased each year during USDA-endorsed trade shows, such as the International Food Exhibition (IFE), which took place in London in March.
Nineteen U.S. companies participated in the U.S. Pavilion, including 11 new-to-market and new-to-export companies. Several U.S. companies were lucky enough to meet with the Olympic Organizing Committee that had a team looking for products to be used at the Summer Olympics in London in 2012. The exhibition produced $469,000 in on-site sales and $1.9 million in projected 12-month sales.” Click to read the entire USDA blog post.
James Beard Awards Winner’s Statement
Like many in the food world, we were looking forward to hearing who won recognition as the USA’s most outstanding chef as determined by the James Beard Foundation. That designation has been given this year to Jose Andres. When he accepted his award, he said:
“Food is the most powerful thing we have in our hands. Not only chefs, but everyone in the food community. The right use of food can end hunger,” Andres said Monday after accepting his award. “We have the responsibility to make sure that not only our great nation, but the world will always be better using food in the right way.”
Andres is singing from the same hymn book with me! We can all work together and end hunger in our community. I’ve pledged to do what I can with Slather Brand Foods. That’s why we advocate so for Jamie Oliver’s Food Revolution and remaking our school’s lunchrooms and for family dinner.
Bravo James Beard Foundation and to Jose Andres for his heartfelt stance!
Photo Credit: Flickr User DC Central Kitchen
The things my Momma taught me
Miriam Francis Britt Rhea was a truly amazing woman. She was a beautiful brown-eyed brunette who carried herself with grace and elegance. As a child I was always in awe of her beauty and regal stature. Whenever she came to my school functions I thought she was the most beautiful woman there.
Not only was she an extraordinary cook she had an incredible green thumb. She could grow anything, but most of all, she loved her roses. She took tremendous pride in her rose garden. She always sent us to school with beautiful roses for our teachers.
Looking back, I often wonder how she was able to feed her family of eight in times that were hard and money was scarce. She always managed to create delicious nutritious food. A lot of the food we ate we grew in our garden and the meats we ate, we raised in our backyard. We all developed a love of vegetables because they were the cornerstone of our diet…along with rice of course. We ate rice almost everyday of the year except when Momma made a special dinner with grits as our starch. My Momma could cook a lot of rice that was light, fluffy, and perfect every time…and amazingly enough she never measured anything.
My favorite lunch meal that momma made for me almost daily was rice with stewed tomatoes. I never got tired of eating it. Those tomatoes were always in abundance because momma would take the time and the laborious effort to put them up during the height of the season.
Of all the wonderful things my mother taught me and what I value the most are the drive and confidence she instilled in me. I can still hear her strong voice saying “Robin Elaine, you can be anything you want to be you just have to be willing to work for it.” I carry that thought with me in every endeavor I undertake. Momma was my best friend and mentor and I am so grateful to have been her daughter. While I miss her physical presence I carry her memory in my heart and I am always comforted by the lessons she taught me.
As this Mothers Day approaches and I await the arrival of my first grandchild I want to pay homage to that wonderful woman who helped me become the woman I am today. My only hope is that I will be loved and remembered someday with the same gratitude and affection that I feel for my momma…here’s to you Miriam Francis..thank you.
Photo credits:
Roses and Tomatoes, Flickr user Robert Couse-Baker
Canned Tomatoes, Flickr user thebittenword.com
Fans Slatherin’ It On at Folly
My Charleston area fans and supporters gathered last night to have a Slatherin’ Sauce potluck. They invited me, but I’m at a trade show and had to miss it. And I have to say the list of what they served makes my mouth water! It’s amazing what creative cooks can do with Slatherin’ Sauce!
Slatherin’ Sauce Potluck Menu
Holly Herrick’s Slathered Chicken Wings Thighs, made by Cheryl Smithem
Andra Watkin’s Slathered Pretzels
Anne Howe’s Black Bean, Pearl CousCous and Corn Salad with Spicy Slatherin’ Sauce
Anne Brumbaugh’s Cheddar Melt Pork Tenderloin Biscuits with Saltherin’ Sauce
Spring Green Salad with Strawberries, Walnuts and Feta Cheese with Raspberry Walnut Viniagrette (un-Slathered)
Potato Salad (un-Slathered)
And the finale! The finishing touch:
Nathan Albertson’s Spicy Slatherin’ Sauce Bacon Ice Cream, served atop McVitie’s English Biscuits with Fresh Blueberries and Thyme!
I wish I’d been there to taste the Ice Cream. Reports of it are that it is a wonderful combination of sweet, savory and spicy.
Hopefully, I can wrangle these recipes from my friends and post here.
Chef Robin Rhea
It’s no secret that people are loving Slatherin’ Sauce all across the country in all kinds of recipes. Some people say we’re a barbecue sauce, and we’ve agreed to disagree on that point, because we’re an “everything” sauce made all that much better because of Chef Robin’s passion! It would be hard to measure how much of that is in every bottle.
In January when she appeared in Atlanta demonstrating her recipe for Slathered Shrimp atop Pimento Cheese Grits, Chef Robin wowed the audience. Many there were calling her the next Paula Deen or Rachael Ray. We agree. In this new video, it’s easy to tell that Chef Robin is a woman of conviction who is true to her farm-to-table local roots.
Wouldn’t you agree?
SOFI Awards Finalists
Last year I was very fortunate to go to the Summer Fancy Food Show as a Candidate Member of the NASFT, the National Association for the Specialty Food Trade. The Fancy Food Show is a “showcase of innovative food and beverage products from around the world. At the show, buyers connect with sellers.” One of the events many of us look forward to during the show is the announcing of the sofi Awards.
“ The sofi Awards from the National Association for the Specialty Food Trade (NASFT) are the highest honor in the specialty food industry. They recognize the outstanding foods and beverages of the year that demonstrate top quality, taste and overall appeal.”
According to the NASFT, “Part 1 of the 2011 sofi Awards judging is complete. The competition was intense, with a record 1,657 entries across 31 awards categories. A panel of nine judges—from Canyon Market and Straub’s to Whole Foods Market and Passion Food Hospitality—spent three busy days at the NASFT offices tasted and evaluated all entries. Winners will be announced on July 11, 2011, at the Summer Fancy Food Show in Washington, D.C., in a red-carpet ceremony hosted by celebrity chef Cat Cora.”
We congratulate fellow Charleston specialty food makers Callie Morrey and Callie White and their Callie’s Biscuits for being named a Silver Finalist in the 2011 sofi round one!
We’ll be cheering them on and crossing our fingers for their win in the Baked Good, Baking Ingredient or Cereal category!
Gluten Free Menu for Outdoor Dining
I have many friends who are discovering that their tummy troubles have all been due to their sensitivity to gluten. They are now going gluten free.
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
Grilled In-the-HuskCorn on the Cob
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
Serves 8
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
Garnish Ingredients
Scallions, chopped
Radishes, sliced
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 it at the Pig!
Piggly Wigglys in Charleston were the first to put Slatherin’ Sauce on the shelves. The “Harbor View Pig” has been one of our most loyal accounts.
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!
Jamie Oliver’s Food Revolution Season Premiere
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.
Click to Sign Oliver’s petition.