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We were so blessed to have so many talented home chefs create recipes using the Saucy Mama products.  There’s a reason we’d like to have given more than four awards - and this recipe is just one of them.  Check out the delicious combination of ingredients that Whitney in Chicago dreamed up, for this adaptable recipe that is just begging to help you clean out your veggie drawer!

SESAME GINGER NOODLES

For the Sauce:
1/2 cup of Saucy Mama Sesame Ginger Dressing
1 Tbsp soy sauce, I prefer low sodium
1/2 Tbsp seasoned rice vinegar, I used a Garlic variety but use whatever you have

1/4 to 1/2 tsp crushed red peppers flakes, I used 5-6 “shakes” of my bottle but use until it reaches your spice taste tolerance.

For the Dish: I used a bunch of vegetables that were in season for the stir fry. This is obviously open to adaption. It would be great with mushrooms, cubed potatoes, etc.

1 large yellow onion, cut into chunks (you want “two bite” slices)
1-2 cloves of garlic, minced
1 small jalapeno, minced (optional, if you like things spicy)
2 bell peppers, preferably red or orange
1 small squash, I used a yellow patty-pan
1 large handful of green beans, ends trimmed
4 bunches of baby bok choy, throughly washed and roughly chopped (it cooks down pretty small so you want big-ish pieces, if you can only find normal bok choy, that is fine to, you will just need to cut it down more
Mild flavored olive oil or other cooking oil
1 package rice noodles, I used a Trader Joe’s variety called “Rice Sticks-Traditional Thai Pasta”

For the Chicken:
1 chicken breast (if you have a carnivore that needs his protein, I didn’t feel it was necessary)
Kosher salt
Fresh cracked pepper

Directions

Prepare the sauce. In a measuring cut whisk together the Saucy Mama Sesame Ginger sauce, soy sauce, rice vinegar, and crushed red pepper flakes. Add additional soy sauce or rice vinegar to taste.

Preheat oven to 350F. Season chicken breast liberally with salt and pepper. Place on a baking sheet and bake for 10-12 mins, flipping half-way, until no longer pink. Use your judgment, this could be faster or shorter depending on the size and thickness of your chicken. Once done, remove from oven, let rest for a min, and then slice into strips or bite-sized pieces.

Meanwhile, heat 1-2 tablespoons of olive oil in a large pan or dutch oven on medium heat. It is helpful to use one with a lid. Add the chopped onion and then cook until they are beginning to soften. Add garlic and jalapenos and cook for an additional minute or two. Add baby bok choy, reduce heat to medium low and cover, stirring every couple of minutes to prevent sticking.

While the baby bok choy is cooking, heat water in a pasta pot to cook the noodles according to the package instructions. Once the noodles are finished, remove from the pasta pot and toss with the sauce, as prepared above.

After the baby bok choy has wilted and become tender, removed the bok choy, onions, garlic to a small bowl. Heat up an additional tablespoon of oil on medium heat and add the remaining vegetables and stir fry until tender, about 5-6 mins. Return the removed bok choy and onions to the pot and throughly heat all the vegetables. Salt and pepper to taste.

In a large bowl, plate a pile of noodles and top with an assortment of the vegetables and sliced chicken.

[This recipe does require you to do a few things at once so it is very helpful to have your “mis en place” ready, ie, cut up all the vegetables and get everything out and ready before you turn on the burner. See how long your noodles take to cook and time it when the vegetables. Mine took 6 mins so I knew that I needed to do it later in the stir fry process but yours might take longer, so you might need to start them earlier.]

Today I made Lime Chipotle Shrimp Tacos, a recipe submitted by Jamie at www.mybakingaddiction.com .  Again, I had a very happy staff.  When we tested this recipe for our contest it was found that the shrimp has a strange way of disappearing between the grill and the taco shells, just can’t figure that out.  Although, once in the taco the combination of flavors are really good.  I do like the Mediterranean twist that Jamie added to the dish with the feta and za’atar.  If you are unable to find za’tar, which is a spice mix containing toasted sesame seeds, oregano, thyme, marjoram, sumac berries and salt, the corn and black bean salad is still good without it. If you do find za’atar I think you will really enjoy the flavor and be inspired to use it on all kind of meats and vegetables.  This is another recipe that we all agreed we will make again and again.

LIME CHIPOTLE SHRIMP TACOS

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Ingredients:
1 pound raw shrimp; peeled and deveined (I used 26/30)
6 ounces Saucy Mama Lime Chipotle Marinade (1/2 bottle)
6 soft taco shells
1/3 cup crumbled feta cheese for garnish
cilantro; chopped for garnish

Directions:
1. Marinate shrimp in the Lime Chipotle marinade for 10 minutes.
2. Preheat grill for medium heat. Place shrimp onto skewers, piercing once near the tail and once near the head.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

To assemble the tacos…
1. Heat soft taco shells according to package directions.
2. Place the corn and black bean salad on the bottom of the soft taco shell, top with shrimp and garnish with feta cheese and cilantro.

Since we have been eating so much asparagus lately I decided to make Jan his favorite asparagus preparation. Deep fried of course. I have to admit that I love it this way too. I have so many chives in my garden right now that I figured my favorite herb sauce would be great for asparagus dipping. I usually make this sauce to serve with salmon or halibut, but it makes a terrific vegetable dip. Truth be told I love this with almost anything. If you don’t want to use horseradish in the sauce replace the 2 tablespoons of white wine vinegar with 2 tablespoons of lemon juice and 1 teaspoons of grated lemon peel.

Beer-Battered Asparagus

1-cup all-purpose flour
1 tsp salt
1 TBL finely grated lemon peel
¼ tsp black pepper
1 cup beer (a lager works best, but I have done it with a pale ale).  Make sure when measuring to pour the    beer slowly and don’t measure the foam.
About 4 cups vegetable oil
1 pound medium asparagus trimmed (make sure asparagus is thoroughly dry before dipping into beer batter).

Whisk together flour, salt, zest and pepper in a bowl until combined, add the beer, whisking until smooth.  Do not over beat batter.

Heat oil to 375 degrees in a deep-fat fryer or a 3 to 4 quart dutch oven.  If using a dutch oven use about 3 inches of oil in the pan.

Dip asparagus into batter to coat.  Working in batches of 10 spears, drag 1 at a time gently against rim of bowl to remove excess batter.  Drop spears 1 at a time in the hot oil.  Make sure not to do more than 10 sprears at a time as it will overcrowd the pan.  Stir gently to keep spears from sticking to each other.  Cook for 2 to 3 minutes until golden brown.  With a slotted spoon transfer fried spears to a paper-towel lined baking sheet.  Keep the asparagus warm in a 200 degree oven while cooking all the spears.

Horseradish and Herb Sauce download Return, The

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1-cup mayonnaise
2/3 cup fresh basil (chopped) plus whole leaves for garnish
½ cup fresh chives (chopped)
¼ cup fresh tarragon (chopped)
2 tablespoons white wine vinegar
2 tablespoons Saucy Mama Creamy Horseradish

Combine all ingredients and top with fresh basil leaves. Serve chilled.

Finally a warm weekend in Eastern Oregon. It felt so good. I am getting my herb garden planted. The sage and a couple of different thymes survived our winter, but everything else has to be replaced. I love planting herbs; my hands smell so good after handling the plants.

Our asparagus is ripe and can be found at our local Farmer’s Market held on Main Street on Friday night, or any of the fruit and vegetable stands scattered around the area. Asparagus is great for that I-need-a-party-snack-now-and-I-want-it-to-look-and-taste-great moment. Just blanch it in a large pot of rapidly boiling salted water for a couple of minutes and then plunge it into an ice water bath. I use my pasta pot with an insert so I can immediately pull all the asparagus out of the boiling water and put in the ice water. I keep a bath towel that is only used in the kitchen to dry the asparagus after it has cooled in the ice water. Once the asparagus is dry I quite often wrap it in thinly sliced prosciutto, pile it on a pretty platter and off I go.

At Barhyte Specialty Foods our crew works 4, 10 hour days Monday through Thursday, so we work a short staff on Fridays. That is the day that quite often I like to cook lunch for whoever happens to be around. It a great way to try out new recipes and experiment with our products. This last Friday about 10:00 AM I had a hankering for panini. That meant a quick trip to the store for ingredients, well it was supposed to be quick. Of course the place was packed. I thought I would save some time by going through self check-out, hah! that didn’t happen, the time saving part anyway. I managed to pick out the hunk of cheese with no bar code and choose produce that isn’t listed when you go the alphabetical screen. I am so glad that the fellow working the self check-out was cheerful.

Before I left to do my shopping I preheated my oven to 350 degrees and pulled some boneless skinless chicken breasts out of the freezer. I placed four breasts each in two different 1 gallon zip lock bags. In one bag I poured Saucy Mama Spicy Garlic Wing Sauce and in the other I poured Saucy Mama Parmesan Garlic Wing Sauce. I then defrosted the chicken in the microwave. It is a good idea to put the zip lock bags into a bowl or baking dish in the micro in case a bag breaks during the defrosting process. (Who wants to have to clean up a microwave?) I then poured the chicken with their sauces into two baking dishes large enough so the chicken could lie flat and not be too crowded and placed the dishes into a preheated oven. If the wing sauces begin to burn on the bottom of the baking dishes during cooking I add some chicken broth to prevent that from happening.

When I got back from shopping the chicken was done. It shouldn’t have been, but I took way too long at the store. Thank heavens Mark, my right hand guy, was there to add chicken broth to the pans when they started to dry out. I took the chicken out of the oven and set it aside to cool and began to assemble the ingredients for the two different paninis I had decided to make. My first panini was going to have an Italian theme and consist of pesto spread on sourdough bread slices, fresh mozzarella, roasted red peppers, prosciutto, creamy havarti, the parmesan chicken and freshly grated parmesan. The second was Southwestern and consisted of cilantro mayonnaise spread on the sourdough bread slices, pepper jack cheese, avocado and the spicy garlic chicken.

I do not have a panini press so I used my range griddle top preheated to about 325. I placed the buttered sandwiches on the griddle and then placed small cast iron skillet on top of the sandwiches for a weight, if you do not have a heavy skillet for a weight use a lighter one with some canned goods placed in it to give that extra heft. A large cast iron skillet preheated to medium will work just as well as a griddle top.

The sandwiches were delicious and we decided we have to have regular panini days at least once a month. We sat around and came up with so many ideas for different combinations of fillings. I get hungry just thinking about them.

Saucy Mama Italian Panini

(for 1 sandwich)

2 slices sourdough bread

2 tablespoons pesto

3 ounces fresh mozzarella, thinly sliced

1 large piece jarred roasted sweet red pepper

1 parmesan chicken breast, sliced into 1/2 to 3/4 inch pieces

1 slice prosciutto

1 slice creamy havarti

about 2 tablespoons freshly grated parmesan

Spread each slice of bread with pesto. Top one slice of bread, pesto side up with mozzarella, piece of red pepper spread flat (use two pieces if necessary to cover mozzarella). On the other slice of bread top the pesto with enough chicken slices to cover, top with prosciutto, creamy havarti and parmesan. Place the two halves of the sandwich together and butter the upward facing slice of bread. Place the sandwich buttered side down on the preheated griddle or in the skillet and place weight on top. Cook until golden brown on one side. Butter other slice of bread and flip the sandwich.

Place weight on top and cook until golden brown. Slice in half and serve.

Saucy Mama Parmesan Chicken Panini (for 1 sandwich)

2 slices sourdough bread

2 tablespoons cilantro mayonnaise (recipe follows)

1 spicy garlic chicken breast, sliced into 1/2 to 3/4 inch pieces

1 slice pepper jack cheese

2 slices avocado

Spread each slice of bread with cilantro mayonnaise. Top one slice of bread mayo side up with sliced chicken, pepper jack cheese and avocado. Top with other slice of bread mayo side down. Butter the bread and cook as described above.

Cilantro Mayonnaise

1/2 cup mayonnaise

2 tablespoons minced fresh cilantro

2 teaspoons fresh lemon or lime juice

Mix ingredients and store refrigerated in a tightly covered container for up to two weeks. Makes a great sandwich spread or serve with fish.

Jan and I spent a wonderful day in Palm springs poking around antique and re-sale shops of which Palm Springs has a wide variety.  There are all kinds of treasures to be found from a wide variety of eras along with a very wide price range.

That evening I had signed us up for a cooking class at Copley’s on Palm Canyon/. Copley’s is a restaurant that we have been to before and really enjoy.  It is located in the house that had been owned by Cary Grant.  It’s wonderful to sit on the patio, under the stars, and imagine the parties that were once held there.

The class was conducted by Andrew Manion, a very good looking not to mention charming Brit.  It was an appetizer class featuring Butternut Squash & Corn Risotto topped with grilled shrimp.  The risotto was made with a corn stock and I can’t wait to try it when our corn is ripe in Oregon.  I want to make it with the corn grown by our friends Jo and Jerry and then have them over for dinner.  Chef Andrew ran a very relaxed and informative class. While the class was going on they poured a good 2005 California Zinfandel under the Guenoc

label and passed around appetizers.  I look forward to have the chance to take another class.

Dinner at Copley’s was terrific.  We sat at our favorite table in the corner of the garden.  Jan had Roasted Butternut Squash and Ginger Soup and then Macadamia Crusted Barramundi.  I had Hawaiian Ahi Tacos (so good!) and Moscovy Duck Breast.

Here’s Chef Manion Copley’s Butternut Squash and Corn Risotto Recipe along with a recipe that he gave me for Mushroom crusted sea bass.  I want to try this recipe with Morels as soon as they are ready to harvest in our Blue Mountains.  Halibut or any firm white fish can be substituted for the sea bass.

Butternut Squash & Corn Risotto

Corn Stock (Optional)
1 medium onion (peeled, chopped)
3 stalks celery
1 leek (white part peeled, chopped)
3 cloves raw garlic
4 corn cobs (remove kernels & set aside for risotto)
6 cups chicken broth

Place all ingredients (including corn cob) in a large pot, bring to a boil and simmer for 2 hours, strain and set aside (keep hot).

Risotto
Approx. 6 cups corn stock(hot) or chicken or vegetable stock
2 tablespoons olive oil
Fresh cut corn from the 4 cobs
2 cups butternut squash (diced)
3 shallots (diced)
4 stalks celery (diced)
2 medium carrots (diced)
4 tablespoons roasted garlic
14 oz. Risotto rice
1/2 cup white wine
1/2 cup white vermouth
3 tablespoons butter
1/2 cup heavy cream (optional) I do vote for this ingredient just because what it does for the creaminess of the risotto
3 oz. freshly grated parmesan cheese

Pour the olive oil in a thick bottom pan and sauté corn kernels, squash, shallots, garlic, carrots and celery on medium heat for 3 minutes.  Do not brown.  When the vegetables are soft increase the heat and add the rice.
Fry the rice for 3 minutes while continuously stirring, do not brown.  Add the wine and vermouth, once the alcohol has cooked into the rice turn down the heat and add garlic.  Add one ladle of hot corn stock or hot other stock, allow the stock to be absorbed into the rice before adding the next ladle of stock, keep adding stock and stirring the rice for about 15 minutes.  Taste the rice, it should be soft but with a slight bite.  Once cooked remove from heat, add butter and cheese and a little cream if desired Of course I am going to add that cream.

Are you ready for some football?  If you’ve read the Saucy Mama blog, then you know I am!  My Oregon State Beavers kick off their season this weekend, so it seems the perfect time to spotlight this delicious recipe that came to us from Melissa of FromLapToptoStoveTop.com.   This Buffalo Wing Chicken Pizza was one of Melissa’s creative submissions to our Saucy Mama’s Extraordinary Condiment Contest - and just check out her inspired use of our new Saucy Mama Hot Wing Sauce!  I can’t wait to make this myself this weekend …

By the way, if you are indeed a football fan, make sure to check out our branded line of collegiate mustards and hot wing sauces, emblazoned with your school’s logo!

Go Beavs!

UPDATE: Leave a comment for us below, and we’ll select two people at random to receive a couple of bottles of our delicious Saucy Mama Hot Wing Sauce  - and we may just throw in an extra treat for fun.  We’ll announce winners next Tuesday!

Saucy Mama Cafe Buffalo Wing Chicken Pizza порно беспатный

1/2 cup Saucy Mama Cafe Buffalo Wing Sauce
1 refrigerated pizza Crust
2-3 cloved garlic, chopped
1 cup caramelized onions
2 cups shredded mozzarella cheese
1/4 cup blue cheese, crumbled (optional)
2 cups cooked chicken, rotisserie works best
Sprinkle of thyme

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Press out pizza crust on cookie sheet. Drizzle on the Saucy Mama Cafe Buffalo Wing Sauce. Sprinkle the garlic and top with the carmelized onions. Then sprinkle mozzerella cheese and the blue cheese crumbles (optional). Follow with the cooked chicken on the cheese. Add a sprinkle of dried thyme. Bake for about 15-20 minutes or until the crust is golden brown and the cheese are melted.

It is so much fun reading food blogs and getting great ideas from all those creative cooks out there.  I was reading www.thewickednoodle.com and found a comment from Ann at www.healthytastychow.com my garbanzo bean gal.  She had a fantastic idea for Saucy Mama Hot Wing Sauce

Chilaquiles that got me thinking about and idea for Hot Wing Sauce warm cheese dip.  I mixed it up in a saucepan and it was a hit.  We had it at our tailgater and wow! was it ever good with beer.

Saucy Mama Warm Chili Cheese Dip (with thanks to Ann)

2 - 8 oz packages cream cheese
1 cup grated sharp or extra sharp cheddar cheese
1/2 to 3/4 cup Saucy Mama Hot Wing Sauce (more if you want it hotter)
1/2 of a 7 oz. can diced green chilis
1 cup chopped leftover chicken (I used rotisserie chicken and tossed the rest into a salad)

Place all ingredients in a saucepan over medium heat and stir until cheeses or melted.  Serve warm with tortilla chips.
This can be easily done on the barbeque at your tailgate party.  Just be sure not to place it over the hottest spot on your grill.

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