Slathered Brie & Pecan Cups
Slather Brand’s Classic Panzanella Salad by Colleen
Serving Size: 6
Active time: 30 minutes
Ingredients:
- 2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
- 2 teaspoons kosher salt, plus more for seasoning
- 3/4 Trader Joe’s Ciabatta Baguettes cut into cubes
- 10 tablespoons extra-virgin olive oil, divided
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 4 tablespoons of Slather Brand Food’s Slatherin’ Sauce available at www.slatheriton.com
- 2 tablespoons of red wine vinegar
- Freshly ground black pepper
- 1/2 cup packed basil leaves, roughly chopped
Directions:
Step 1. Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.
Step 2. Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
Step 3. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add sautéed onions, garlic, fresh basil, red wine vinegar/tomato juice blend and a couple spoonfuls of Slather Brand Food’s Slatherin’ Sauce. This blend should thin out the sauce so the bread can absorb it. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Step 4. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.
Step 5. Serve it on arugula with sliced parmesan with a good white wine or rose’!
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.
Sassy Slathered Grilled Salmon, Tomatoes & Scallions over Creamy Grits
(Serves 6)
Super fresh fish, garden-fresh tomatoes from the heart of the summer veggie crop, and toothsome, stone ground grits provide a gorgeous backdrop for a sauce prepared with equal parts Original and Spicy Slather Brand Slatherin’ Sauces. If you want to step up or step down the heat, go with 100% of each in this truly luscious and easy to prepare recipe. If you can’t find beautiful, fresh fish, substitute another mild, meaty variety such as grouper, sole, flounder or cod. This entire meal comes together easily in less than 30 minutes.
For the grits:
1 cup stone ground yellow grits
4 cups skim milk
1/2 teaspoon kosher or sea salt
Freshly ground black pepper
2 tablespoons butter
For the fish and scallions:
Six, 8 ounce filets of salmon, skinned
1/4 cup Original Slather Brand Slatherin’ Sauce to glaze
Kosher or sea salt and freshly ground black pepper to season
2 large bunches of scallions, withered ends and roots removed
Drizzle of extra virgin olive oil to coat
For the sauce:
1/2 cup Original Slather Brand Slatherin’ Sauce
1/2 cup Spicy Slather Brand Slatherin’ Sauce
1 cup halved, multi-color heirloom tomatoes (or substitute same quantity coarsely chopped fresh tomatoes)
Begin with the grits. Place the grits, skim milk, salt, pepper and butter in a large saucepan over high heat. Whisk vigorously to combine. Once at a low simmer, reduce the heat to medium-low and continue cooking, whisking frequently, until the grits have absorbed the liquid and are thick and creamy. (Note: You can keep the grits warm over a very gently water bath for several hours, adding more milk or liquid as needed. They’re best fresh from the pot, however!)
Meanwhile, light or heat your grill to medium high. You’re shooting for the three second rule with the heat. That is to say, when you hold your hand near the hottest part of the grill, it will take about 3 seconds before it’s uncomfortably hot. Brush both sides of each filet generously with the 1/4 cup Original Slather Brand Slatherin’ Sauce. Season both sides generously with salt and pepper. Toss the scallions in a small bowl with olive oil, salt and pepper. Arrange the glazed fish on the hot grill over the hottest part of the grill. Arrange the scallions off to the side on a slightly cooler part of the grill. Grill, covered, for about three minutes. Turn each filet and toss the onions. Continue cooking for another 2 – 3 minutes or until the fish is just opaque in the center. Remove from the grill, cover lightly with aluminum foil and set aside, briefly. (Note: The fish and onions can also be broiled in the oven under a hot broiler).
Prepare the sauce by combining the two sauces with the tomatoes in a small saucepan. Bring up to a simmer over medium high heat and cook through for 5 minutes to heat through.
To plate, arrange a generous portion of the warm grits on a plate or a shallow bowl. Top with a few grilled onions and a filet. Spoon a couple tablespoons of the warm sauce and tomatoes over the top. Serve immediately. Delicious!
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.
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!)
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.
Spicy Slathered Dark Chocolate Truffles
Rich, dark chocolate truffles accompanied by Champagne say romance better than anything! We think this recipe developed by cookbook author and Chef Holly Herrick using Spicy Slatherin’ Sauce combines the perfect zing to snap your love’s heartstrings.
Chef Holly says, “Dark chocolate takes on shades of ancient Aztec cooking with a splash of Slather Brand Foods Spicy Slatherin’ Sauce and a dash of chipotle chile powder. At first sweet with a mildly hot finish, these easy chocolates are perfect for romantic celebrations. And, they can be prepared days in advance, if need be.”
Slathered Chipotle-Spiked Chocolate Truffles
(Makes about 40 truffles)
For the ganache:
1 cup coarsely chopped semi-sweet chocolate
1 cup coarsely chopped dark chocolate
1 cup heavy cream
Pinch salt
½ teaspoon ground chipotle chile pepper
2 tablespoons Slather Brand Slatherin’ Sauce Spicy Recipe
For the chocolate dusted finish:
½ cup unsweetened cocoa powder
½ teaspoon ground chipotle chile pepper
To prepare the ganache, combine the semi-sweet and dark chocolates in a medium bowl. Separately, heat the cream in a small skillet over medium high heat until just simmering. Pour the cream over the chocolate. Stir with a wooden spoon or spatula to combine completely. Once combined, stir in the salt, chipotle, and Slather Brand Slatherin’ Sauce Spicy Recipe until incorporated. Cover with plastic wrap and refrigerate until completely set, at least five hours or overnight.
To finish the truffles, sift together the cocoa powder and chipotle chile pepper in a small bowl. Using a teaspoon, dip into the set chocolate ganache and level off the teaspoon. Scoop the chocolate out and roll, between palms, to form small little balls of chocolate. Roll each of these in the cocoa powder and chipotle mixture until completely coated on all sides. Arrange in a single layer and repeat until the ganache is gone. Count on approximately 40 delicious truffles. Refrigerate, covered with plastic, until ready to serve. They will store for several days and up to one week in the refrigerator.
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 Brie & Pecan Cups
(Makes 30 individual canapés)
Easy and elegant, these ooey, gooey cups of warm, rich cheese are topped with zesty Original Sauce and a crisp layer of crunchy pecans. Prepared phyllo cups make things easy for the home cook, but look so impressive your holiday guests will think you’ve spent hours in the kitchen, when in fact they come together in just minutes.
30 Athens brand (or another similar product) mini-fillo shells (two packages)
1/2 pound best quality Brie cheese, cut into ½” thick cubes
1/2 cup Original Slather Sauce
1/2 cup coarsely chopped pecans
3 tablespoons chopped fresh parsley
Freshly ground black pepper to finish
Preheat oven to 350 degrees F. Arrange the cups on a baking sheet. Place a cube of the prepared cheese into the bottom of each cup. Top each with 1/2 teaspoon of Original Slather Sauce. Top each with 1/2 teaspoon of the chopped pecans. Bake on the middle rack until golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about five minutes.
To serve, arrange on a pretty platter, drizzle the cups with the fresh parsley and a dash of freshly ground black pepper. (Note: The pepper is not mandatory, but works out really nicely with the mellow flavor of the cheese and the sweetness of the sauce.) These are best served warm!