Slathered Venison Tenderloin
(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.
(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
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.
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.
This burger is so good it will make you “wanna slap yo’ mama”…guaranteed!!!!!!
- 2 pounds ground grass fed beef or bison made into 1/4 lb patties (can substitute ground turkey ,chicken, or venison)
- 16 slices crispy fried antibiotic free applewood smoked bacon ( can use turkey bacon)
- 1 package NO HIGH FRUCTOSE premium hamburger buns
- 1 1/2-2 cups caramelized onions (2-3 sweet Vidalia preferably organic sliced thin)
- 8 thick slices smoked Gouda cheese
- 1 (16 ounce) bottle Slather Brand Slatherin’ Sauce®
- Make 8 patties and set aside on aluminum foil or was paper on cookie sheet. Set aside.
- Place bacon in a heavy skillet. Cook over medium-high heat until crisp. Place on paper towels to drain.
- Drain off all but 1- 2 tablespoons of reserved bacon drippings in skillet
- Cook sliced onions in reserved drippings until caramelized to golden brown and add salt and pepper to taste. Keep warm.
- Cook meat patties in oven, atop stove, or on grill to the temperature of your liking.
- Add Gouda cheese the last minute or so, so it is melted when you pull it out of the oven or off the grill
- Place all buns open faced on cooking sheet
- Place 2 whole slices of bacon (broken in half-4 pieces) on bottom half of buns in crisscrossed pattern.
- Top with melted cheese patties
- Top melted cheese patties with 1-2 heaping spoonfuls of caramelized onions.
- Pour Slather Brand Slatherin’ Sauce® over top letting it drip down the sides.
- Whole flounder (cut off heads, gut, and remove scales)
- Frying oil
- Fish Fry batter
- Slather Brand Slatherin’ Sauce®
- Using a filet knife, score diagonal cuts about 3/4 inch apart. Cut to, but not through, the spine and rib bones.
- Score cuts diagonally in the opposite direction, so that you have a diamond pattern on one side of the fish.
- Flip the fish over and repeat steps 3 and 4.
- Roll the fish in your favorite fry-mix.
- Fry each side in hot oil for about 3 minutes (watch the bubbles to let you know when to flip).
- Serve on garnished platter with drizzled Slatherin’ Sauce®(more on the side)
- Once it’s done, serve it as is, tail and all – makes a real nice presentation. Each diagonal score should come off the bone with your fork. Once you’ve finished one side you can either flip it or just remove the spine. All that’s left are the bones!
- 1/2 C Mayo
- 1+ T Capers
- 1 t Minced Onion
- 1/4 t Garlic Powder
- 1 T Spicy Brown Mustard
- 1/2 T Finely Chopped Parsley
- 1/2 t Sugar
- 1/2 to 1 t Lemon Juice
- 1/8 C Chopped Dill Pickle
- 1/2 t Hot Sauce or (to taste)
- 2 T Slather Brand Slatherin’Sauce® Spicy Recipe
- Mix together and Slather It On®. Makes about 1 Cup.
- 3/4 cup croutons
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 medium onion, quartered
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- ½ red bell pepper
- ½ green pepper
- 1 ¼ pound ground chuck
- 1 ¼ pound ground sirloin
- ½ cup Slather Brand Slatherin’ Sauce®
- 1 ½ teaspoon sea salt
- 1 egg
- ½- bottle Slather Brand Slatherin’ Sauce®
- Heat oven to 325 degrees F.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, thyme and parsley. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
- Combine the onion, carrot, garlic, red pepper and green pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
- Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
- Season the meat mixture with the sea salt.
- Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
- Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
- Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- Spread Slather Brand Slatherin Sauce® onto the meatloaf after it has been cooking for about 10 minutes.
- Large potatoes (Idaho, Russet, or Yukon Gold..I usually figure on one to two per person)
- Oil for deep frying (Peanut or Canola Oil)
- Ice water
- Sea Salt or Flavored Salts
- Slather Brand Slatherin’ Sauce® for dipping
- Cut the potatoes (washed but unpeeled) into fries about 3/8″ thick. (Thin fries soak up too much oil.)
- Soak the cut fries in ice water for at least 30 minutes and up to 2 days. My dad, Earl Rhea, always soaked his potatoes before frying. He told me it just made them taste better!!! Actually what is does is removes a lot of the starch which makes them less sticky when frying. Pat the soaked fries dry with a paper towel or dish towel before frying so the oil won’t splatter.
- In a frying pan or deep fryer, heat the oil to 325°. Fry small batches of the fries for about 3 minutes; this will blanch the potatoes; they will be softened but not browned. Remove them from the oil and let them rest, or sweat, on paper towels and/or brown paper bags for at least half an hour, up to 2 hours.
- When you’re ready, reheat the oil to 375°. Cook the fries a second time until golden brown, 4-6 minutes.
- Drain again on paper towels, transfer to a serving dish and season with sea salt or other interesting flavored salts and serve with generous amounts of Slather Brand Slatherin’ Sauce® for dipping.
Nothing says true Southern more than a Lowcountry Shrimp and Grits recipe. Entire cookbooks from award winning chefs have been written about this dish with all its variations and cooking methods. Although there is an abundance of amazingly delicious Shrimp and Grits recipes, I chose to share this one because Slathered Shrimp and Grits is more than delicious ingredients melded together yielding a taste that tantalizes the palate. There is story behind each layer of this recipe. It represents an evolution and culmination of over 100 years of cooking history and draws on my rich family heritage. It is one of my family favorites and one that I am proud to share with you.
Pimento Cheese Grits
Makes 6 cups; 4-6 Servings
6 cups water
1 ½ cups coarse stone ground yellow grits
4 oz. cream cheese
4 tablespoons butter
8 oz. sharp cheddar cheese
1 cup roasted, peeled, seeded, and chopped red bell pepper.
1/2 tablespoon sea salt
Dash of white pepper
Bring water to boil in heavy-bottom stockpot. Slowly add grits, stirring constantly. Reduce heat to low and continue stirring to prevent grits from scorching. Once grits have started to thicken continue cooking over low heat for another 30 minutes, stirring frequently. Add remaining ingredients and continue cooking for about 10 minutes until cheese melts and roasted peppers are well blended.
Grits should be very creamy and smooth. If mixture is too thick, simply add water ¼ cup at a time to get desired consistency. Season grits to taste with salt and pepper. Keep covered and warm until ready to serve adding water as needed to maintain creamy consistency.
You can use store bought roasted peppers, however I prefer to roast my own. Roasting peppers is very easy to do and un-used portions can be refrigerated and used for other recipes.
Preheat oven to 500 degrees.
Rub washed and dried peppers with olive oil and place on baking sheet in top rack in oven. Roast for about 25 to 30 minutes turning once or twice until skin is blistered and charred in some places.
Remove peppers from oven and place in bowl covered tightly with plastic wrap. Let cool for 10-15 minutes. Peel the skin, remove stems, cores, and seeds.
1 ½-2 lbs. fresh, domestic wild caught, shrimp peeled and deveined
2 tablespoons Olive Oil
½ – 1 bottle Slather Brand Foods Original Slatherin’ Sauce
12 slices premium crispy bacon (without hormones and antibiotics)
¼ cup chopped fresh parsley
While grits are cooking, place bacon slices on foil lined baking sheet and place in 350 degree oven until crispy. Remove from oven, drain on paper towels, crumble and set aside.
Place oil in heavy bottom saucepan over medium high heat; add shrimp and stir, moving shrimp to sides of the pan. Pour Slatherin’ Sauce in the middle of the pan. Sauce will quickly begin to caramelize. Fold the sauce and shrimp together in the pan for about 3 minutes until shrimp are thoroughly cooked but being careful not to overcook.
Spoon hot pimento cheese grits on plate. Top with heaping spoonful of Slathered Shrimp. Generously sprinkle with bacon crumbles and finish with sprinkled chopped parsley. The colors and smells are beautiful and the taste is amazing, so don’t be surprised when you family ask you to “Slather It On” more often!
- 2 pounds venison backstrap (tenderloin)
- 2 ½ cups pineapple juice
- 1/3 cup soy sauce
- I tablespoon minced fresh garlic
- 1 1/2 pounds thick sliced bacon
- 1-2 (16 ounce) bottles Slather Brand Slatherin’ Sauce®
- Combine pineapple juice, soy sauce and garlic in covered container or large zip lock bag to make marinade.
- Place venison in marinade and refrigerate for 2 hour to 8 hours.
- Remove meat from the refrigerator, pat dry and let stand for 30 minutes, or until no longer chilled. Wrap venison fillets in bacon slices, and secure with toothpicks.
- Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas.
- Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready with water bottle spritzer. Grill, turning occasionally, until the bacon become crispy, 15 to 20 minutes. Slather on Slather Brand Slatherin’ Sauce® and let it caramelize. The slower, the better. Serve with additional Slather Brand Slatherin’ Sauce®.
- Dig in, and prepare to want more!