Vegetarian Slathered Seitan

Slathered, Stuffed, & Braised Cabbage Purses

( Serves 6 to 8 )

Original Recipe Slatherin’ Sauce really makes the tomato braising sauce jump with tongue-tingling pleasure. These can be fully prepped and cooked a day or two ahead and gently re-heated before serving. Savoy cabbage leaves are pretty and delicately crinkled and the flavor is milder than regular green cabbage. But, if you can’t find the former, feel free to substitute the latter.

Special equipment needed: Toothpicks

1 large head savoy cabbage, rinsed

2 teaspoons kosher or sea salt

For the rice filling:

1/2 cup basmati rice

1 cup water

For the meat filling:

1/2 teaspoon kosher or sea salt

1 3/4 pounds 80% lean ground beef chuck

1/2 cup finely chopped onion

4 cloves garlic, minced

1/2 cup Slather Brand Original Slatherin’ Sauce

1 1/2 teaspoons Kosher or sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon red chili flakes

2 teaspoons dried fennel seed

1/4 cup fresh basil, chopped

1 egg

For the braising sauce:

One 28-ounce can peeled plum tomatoes

3 cloves garlic, minced

1/2 cup Slather Brand Original Slatherin’ Sauce

Kosher or sea salt and freshly ground black pepper to taste

5 sprigs fresh rosemary

Begin by prepping the cabbage. Once rinsed, trim off about 1/2” of the base, and gently peel the whole leaves, one by one, away from the cabbage head. Be delicate! Cut out the tough stem in the center of the larger leaves with a paring knife and discard. As you get closer to the center, the leaves will be small or even partial. Save these small parts for later. Rinse the leaves thoroughly. Bring a large pot of cold water up to a boil over high heat and add the 2 teaspoons salt. Once boiling, submerge all of the cabbage leaves into the hot water, pressing down with a spatula to cover. After two minutes, drain the leaves in a colander and refresh by running cold water over them. Arrange the leaves in a single layer on a couple of clean kitchen towels to dry.

Meanwhile, prepare the filling. Bring the rice, water and salt up to a boil over high heat in a small saucepan. Stir once. Cover the pot with a tight-fitting lid, reduce to a gentle simmer, and cook for exactly 20 minutes. Fluff with a fork and set aside to cool to nearly room temperature. (Note: You can speed things up by putting it in the refrigerator).

In a large bowl, combine the ground beef, onion, garlic, 1/2 cup Slatherin’ Sauce, salt, pepper, chili flakes, fennel seeds, fresh basil and egg. Combine well using clean hands.

To assemble the stuffed cabbage purses, find the most attractive and biggest leaves and set them aside. Take one and arrange it on your work surface. If there is a hole where the stem was, top it with one of the smaller leaves or leave parts. Drizzle the center with about one tablespoon of the rice and arrange it evenly along the leaf. Top this with a heaping 1/4 cup of the meat filling in the center of the leaf and press down to flatten. Top with another small leaf part. Wrap the edges of up and around the meat center, trying to form a seam at the bottom where the cabbage leaves meet. Insert with 3 or 4 toothpicks wherever the leaves need a little help staying together. Repeat with remaining leaves and filling. (Note: They can be prepped, covered tightly with plastic wrap and refrigerated overnight at this point, if desired). You should have anywhere from 6 to 8 stuffed cabbage purses.

Separately, pour the tomatoes and their juices into a large Dutch oven or heavy-bottomed cooking vessel. Smash them with a potato masher to break them up into a chunky puree. Stir in the garlic, Slather Brand Original Slatherin’ Sauce, salt and pepper to taste and combine. Bring up to a low simmer over medium high heat. Scatter the fresh rosemary on top. Gently place each stuffed cabbage purse on top of the braising sauce, seam-side down. Be careful not to crowd or tear the purses. Cover, reduce the heat to medium low, and cook for 30 minutes. Remove the cover, and gently turn the cabbage purses. Cook another 20 minutes. Remove the cabbage purses and arrange on a holding plate, covering loosely with foil to keep warm. Meanwhile, increase the heat of the cooking sauce/liquid to high and reduce by half. Remove the rosemary sprigs.

Arrange the cabbage purses on a platter or individual plates garnished with fresh rosemary sprigs or fresh basil leaves.

Crunchy ‘n Spicy Slathered Potato Salad

( Serves 8 )

The new potatoes of spring and early summer soak up the sweet heat of Slather Brand’s Spicy Slatherin’ Sauce like greedy, delicious little sponges, but really, any small, waxy potato will work. Leave the thin skins on for added ease, nutrients and texture. This spicy, cool salad is delicious with barbecue, grilled foods, and any other summer holiday staple. Make it 2 – 3 hours ahead and refrigerate, covered, to help all the flavors come together. Dig in!

4 cups whole baby new or spring potatoes

2 teaspoons Kosher or sea salt

3 stalks celery, finely chopped, about 2/3 cup

1/2 large Bermuda (or red) onion, finely chopped, about 2/3 cup

1/2 cup mayonnaise (suggest Duke’s brand)

1/2 cup Slather Brand Spicy Slatherin’ Sauce

2 teaspoons Dijon mustard

1/3 cup chopped, fresh parsley

1/2 cup finely chopped, blanched almonds

Kosher or sea salt and ground black pepper to taste

Thoroughly scrub the potatoes and drain. Remove any dark or soft spots and pierce each gently with a knife. Cut any larger potatoes in half. The potatoes need to be about the same size to cook evenly. Place the potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring up to a boil over high heat. Reduce to a simmer. Cook until the potatoes are fork tender, about 15 minutes. Drain in a colander and set aside.

Meanwhile, dice the celery and Bermuda onion and set aside. In a large bowl, whisk together the mayonnaise, Spicy Slatherin’ Sauce and Dijon mustard. Fold in the parsley and the almonds. Season to taste with salt and pepper. When the potatoes are cool enough to handle, coarsely chop them so that they are in a 1/2” dice. Fold into the mayonnaise/Slatherin’ mixture. Stir evenly to coat. Cover with plastic wrap and refrigerate 2 – 3 hours before serving.

Slathered Guacamole Stuffed Shrimp

Created by Holly Herrick and photographed by Helen Dujardin, these snappy, Slathered Shrimp will make you sing with delight.

Slathered Guacamole Stuffed Shrimp

(Makes 16 appetizer portions)

All pink and green, these peppy little mouth-poppers just scream spring and make pretty starters for your Easter or spring feasts.

For the guacamole:

1 medium ripe Hass avocado, peeled, halved and pit removed

Juice of ½ lime

1 tablespoon + 1 teaspoon Slather Brand Slatherin’ Sauce Spicy Recipe

1 large clove garlic, minded

¼ cup finely chopped Bermuda onion

2 tablespoons finely chopped fresh cilantro

1 tablespoon best quality extra virgin olive oil

Salt and freshly ground black pepper to taste

For the shrimp:

1 pound, 15 – 20 count fresh shrimp, peeled, and deveined with tail on and butterflied

1 tablespoon Slather Brand Slatherin’ Sauce Spicy Recipe

Drizzle of best quality extra virgin olive oil

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

Make the guacamole at least one hour before serving so the flavors can set up. Serve at room temperature. To prepare the guacamole, combine the halved avocado, lime juice, and Slatherin’ Sauce in a medium bowl. Smash with a fork or a potato masher to work into a chunky puree. With a spatula, fold in the garlic, Berumuda onion, fresh cilantro, and olive oil. Taste and season carefully to taste with salt and freshly ground black. Cover loosely with plastic wrap and press down the wrap so it touches the top of the guacamole, covering the entire surface. (This helps prevent the guacamole from discoloring). Stand at room temperature for up to one hour.

Meanwhile, turn your oven broiler (they can also be grilled) on high. Prep the shrimp by cutting down the round, back side of each shrimp, stopping at the tail. Peel the shell off of each shrimp, keeping the tail on. Remove the vein and discard. To butterfly the shrimp, cut deeper through the center of the round back, stopping about 1/8” until you get to the under-side of the shrimp. Fan out the two sides of shrimp to flatten. Arrange in a single layer on a baking sheet. Using a pastry brush, brush a thin layer of the Slatherin’ Sauce Spicy Recipe over each shrimp. Drizzle each very lightly with olive oil and the lime juice. Season liberally with salt and freshly ground pepper. Place the baking sheet as close to the broiler as possible and cook, watching closely until crisp and golden and cooked through, about 5 minutes. Remove from the oven and cool at room temperature for five minutes.

To compile, arrange the shrimp flat on individual plates or a serving platter. Top each with a heaping teaspoon of the guacamole. Garnish each with a sprig of fresh cilantro if desired. Serve immediately.

Duck Breast with Slathered Fresh Cherry Compote & Triple Cream Brie Cheese

Holly Herrick created this elegant dish using our Spicy Recipe Slatherin’ Sauce. Holly is a noted chef, cookbook author and food writer.

This makes an elegant, individually plated entrée, but can also be served platter style. A cherry pitter makes fast work of the pitting process, or simply half the cherries with a paring knife and pluck out the pits. The compote can be made a day ahead, refrigerated, and re-heated while the duck cooks. Simple and delicious!

For the cherry compote:

1 – 2 tablespoons olive oil

½ small onion, peeled and finely chopped

2 cloves garlic, minced

Salt and freshly ground black pepper

¼ cup red wine (suggest Pinot Noir or Cabernet)

1 tablespoon chopped, fresh thyme leaves

2 cups fresh Bing (or another dark variety) cherries, rinsed, pitted and halved

1 cup good quality, low sodium beef stock

2 tablespoons Slather Brand Slatherin’ Sauce Spicy Recipe

Salt and freshly ground pepper to taste

For the duck:

6 medium large (6 to 8 ounces each) duck breasts, skin-on

Salt and freshly ground black pepper

For the garnish:

Several sprigs fresh thyme

6 thick slices triple cream cheese brie (or substitute generous dollops fresh goat cheese)

Begin with the compote. In a medium sauce pan, heat the olive oil over medium heat. When warm, add the onion and garlic and season generously with salt and pepper. Cook, stirring, until just softened, about 5 minutes. Increase heat to high, and add the red wine. Reduce by half. Add the fresh thyme, cherries, beef stock, and Slather Brand Slatherin’ Sauce Spicy Recipe. Stir to combine. Season lightly with salt and fresh ground pepper. Bring up to a boil and reduce to a simmer, over medium-low heat. Cook un-covered for 20 – 25 minutes or until the sauce has reduced by at least half and the cherries are chunky and tender. Set aside for a moment.

Meanwhile, prepare the duck. Remove from packaging and pat dry. Score the skin side by cutting through the skin (but not all the way through) in an “X” pattern. Season, skin side up, liberally with salt and freshly ground pepper. Heat a large, heavy-bottomed skillet over high heat. When very hot, add the duck, in a single layer, skin side down. (Do not crowd, do in batches if necessary). Reduce the heat to medium high. Cook the duck for about three minutes without moving. You’re looking to get a nice crispy/crunch on the skin and pretty golden color. Gently pour out any excess rendered fat. Reduce heat to medium and turn the duck. Season the second side with salt and freshly ground pepper. Cook another 4 to 5 minutes, for medium rare (155 degrees F, internal temperature). This can be tested with a thermometer or just touch the duck, it should be firm but yielding to the touch. Remove the duck from the pan and arrange on a plate. Cover with aluminum foil and rest for 10 minutes.

Meanwhile, return to the compote. Re-heat it and reduce further if needed. Ideally, there should be about ¼ cup of pure liquid in the pan, the rest should be fruit solids. Taste and adjust seasoning if needed. When the duck is rested, cut each breast into three pieces, at an angle. To plate, place a slice (or dollop) of cheese in the center of a plate. Top with a fan of three pieces of breast and dress with the warm compote. Garnish each with several sprigs of fresh thyme if desired. Serve immediately.

Super Slathered Sweet ‘n Hot Pepper Wings

(Makes about 20 wings)

Perfect for Super Bowl Sunday, these zippy wings* can be prepared ahead and re-heated at game time. Don’t forget the napkins!

3 pounds chicken wings

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

½ poblano chile pepper (or substitute a green bell pepper), finely diced

½ medium onion, peeled and finely diced

1 large clove garlic, smashed and finely chopped

Salt and freshly ground black pepper

¼ cup dry white wine (suggest Sauvignon Blanc or Chardonnay)

1 cup Slatherin’ Sauce Original Recipe

½ cup best quality, low sodium chicken stock

Juice of ½ lime

Dash salt and freshly ground pepper

For the dipping sauce:

Combine 1/2 cup of reduced pan glaze/sauce (see below) with 1/4 cup sour cream

Remove the wings from their packaging and pat dry with several paper towels. Generously season on one side with salt and freshly ground pepper. In a large, sturdy pot (about 9 – 13 quarts big), heat the butter and oil over medium high heat. When melted and sizzling, add the wings in a single layer, seasoned side-down, without crowding. (Note: Do this in batches if necessary!) Season the other side generously with salt and pepper. Cook the wings until golden brown and crispy on the first side. Flip and repeat. When browned on both sides, remove the wings and set aside on a plate. Drain all but 1 tablespoon of the fat from the pan.

Reduce heat to medium high, and add the poblano, onion, garlic. Stir to coat and season generously with salt and black pepper. Cook gently until the vegetables are just translucent, about 5 minutes. Increase the heat to high and add the white wine, stirring the bottom and sides of the pan to pick up any brown bits. Reduce the wine by half. Add the Slatherin’ Sauce, stock and lime juice, stirring to combine. Season lightly with salt and freshly ground pepper. Return the wings to the pot, over medium high heat. (Note: They should have just enough liquid to be covered by half. Add more stock if necessary). When simmering, reduce the heat to low and cover. Cook very gently on the stove, stirring every 30 minutes or so, for 2 hours, or until very tender.

(Note: The wings can be prepped to this point and refrigerated over-night, or you can proceed from here to quickly finish the sauce and the browning process!)

Heat oven broiler to high. Arrange the wings in a single layer on a broiling rack or roasting pan. Place under the broiler, on the closest rack, and broil until crispy and crusty, about 3 minutes. Flip and repeat on the second side. Set aside on a warm plate when done. Meanwhile, over medium high heat, reduce the left-over sauce in the pot down to a loose glaze, or about ¾ cup of sauce total. Brush the top of each wing with a pastry brush to lightly coat and glaze the wings. Combine ½ cup of the remaining sauce with ¼ cup sour cream, stirring to combine evenly. Place the dipping sauce in a small bowl surrounded by the delicious, hot wings. May the best team win!

*This recipe was developed by cookbook author and Chef Holly Herrick exclusively for Slather Brand Foods.

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.

Rosh Hashanah Slathered Chicken

Did you know that 1/4 of every jar of Slatherin’ Sauce is pure honey?

Rosh Hashanah meals usually include apples and honey, to symbolize a sweet new year. We’ve added our very own twist on that by creating this yummy Chicken Recipe.

Rosh Hashanah Chicken with Slatherin’ Sauce

Roast a Kosher Chicken and Slather with Original Recipe Slatherin’ Sauce the last 10 minutes to create sweet honey glaze.

Serve with Sweet Potato and Carrot Tzimmes for a wonderfully sweet and satisfying New Year’s meal.

Beef Tenderloin with Slatherin’ Sauce

Ingredients

2 pound sweet onions peeled and thinly sliced
4 tablespoons olive oil
salt and pepper to taste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
6 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
I bottle original Slather Brand Slatherin’ Sauce®
4 sprigs watercress, for garnish

Directions

In frying pan on stove sauté onions in olive oil over low heat until they caramelize to golden brown. Season with salt and pepper. While onions are cooking prepare tenderloin.
Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, sauté bacon until golden. (Use bacon in other recipes such as Chopped salad with Blue Cheese dressing and Bacon Crumbles) Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil and let sit for 8-10 minutes.
In small saucepan heat Slather Brand Slatherin’ Sauce® (Keep warm over low heat)
Cut beef into 1/2 inch thick slices. Spoon Slather Brand Slatherin’ Sauce® over, and garnish with watercress.