The big buzz on the foodie scene right now stems from one “cheeky” group of food bloggers — the Nudie Foodies. Created by Linda Nicholson of Salty Seattle, this group of foodies helped compile an entire book of recipes pictures (yes, the bloggers are bare, except for carefully placed items from each of their recipes!). You [Read More]
Jun 302011
Picture: Courtesy of Kelly at This Just In Photography!
Want to make something “fancy” (yet incredibly simple) for this long July 4th weekend? Why not try Foodie Road Show’s Asparagus and Ricotta Tart? Whether you’re indulging on a snack for yourself or sharing with guests, this this tart is the perfect amount of savory and sweet. You’ll love it! We were surprised by the flavor and even made it a few times while judging for our Fab with Five contest. Thank you, Angela, for this awesome recipe! We love (delicious) unique ideas 
Asparagus and Ricotta Tart
1 sheet frozen puff pastry, thawed according to package directions
3 tablespoons Saucy Mama Lemon Tarragon Mustard
1/2 cup ricotta cheese (I used the whole milk type)
12-14 spears fresh asparagus, rinsed and trimmed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
freshly grated grapefruit or lemon zest (about a teaspoon)
Preheat your oven to 375 degrees. Unfold the pastry sheet onto an ungreased cookie sheet and trim the edges as desired–for the second version I simply cut about an inch off of the two long edges and placed them on the top edges to form a “wall.”
Spread the mustard over the base of the pastry, and top with dollops of the ricotta cheese. Press the asparagus spears into the cheese in a pretty pattern. Sprinkle with salt and white pepper, and bake for 25-35 minutes (at altitude this took 25), or until the edges of the pastry are golden and the mustard has started to develop that nice caramelized color at the ends. Remove from heat and cool for a few minutes, then slide a knife under the base to loosen the tart. Slide the tart onto a serving plate and sprinkle with the fresh citrus zest. Serves eight as an appetizer tart, or four as a light brunch.
Jun 282011
Last Saturday we had another Saucy Mama demo at Bales Farmington Thriftway. Since we had such a positive reaction from our Hot Wing Chicken Dip from the last demo (you must check out the recipe!), we decided to make a big batch of it again. We also remade another dish from our Saucy Mama Fabulous With Five Contest: Merry Graham’s 5 Star Sante Fe Coleslaw, which features Saucy Mama’s newest dressing- Sante Fe Creamy Chipotle. We love this coleslaw because it is incredibly quick and easy to make…yet so very tasty! Many people asked for the recipe, and thankfully, we had some printed out to giveaway this time. Thank you, Merry, for such a deliciously easy recipe idea! And we know you were limited to just five ingredients for this contest, but next time we make this, we’re going to add some roasted corn and avocado…YUM!
Ingredients:
1 package (12-16 oz) classic tri-color coleslaw or cabbage and carrot coleslaw, no dressing
1 large sweet red pepper, chopped
1 can (14-15 oz) black beans, rinse and drain
1 cup roughly chopped cilantro
1 bottle Saucy Mama Santé Fe Creamy Chipotle Dressing
Directions:
Toss or layer cabbage coleslaw, black beans, red pepper, and cilantro in a large glass salad bowl. Toss Saucy Mama Santé Fe Creamy Chipotle Dressing into coleslaw mixture right before serving or 1-12 hours before serving. Cover and refrigerate 5-Star Quick Coleslaw until ready to serve. Serves 6-8.
Jun 272011
You’ve all seen by now how much we love this Fabulous with Five recipe submission by Kristy at The Wicked Noodle. But we really needed to get this recipe nailed down here on the Saucy Mama Cafe so we can forever find it in our archives. So finally, we present our Saucy Mama Fabulous With Five 2nd place winner: Shrimp Salad in Endive Cups. If you haven’t made these yet…you really should! It features our Tarragon Lemon Mustard, which, by the way, is 25% off right now! With the Fourth of July right around the corner, this is the perfect dish to make for a get together or to bring to a block party. It’s really good.
In fact, we are so lucky to get the opportunity to cook this delicious dish with the fabulous Kristy at the 2011 NASFT Summer Fancy Food Show in Washington DC in just a couple weeks! We can’t wait to meet The Wicked Noodle and have some fun cooking for our booth visitors at the show.
Shrimp Salad in Endive Cups
Ingredients:
1 lb. shrimp, cooked and coarsely chopped
1/4 – 1/3 cup mayonnaise (start with less and add to taste)
1/3 cup Saucy Mama Tarragon Lemon Mustard
1/4 cup finely diced celery
2 head endive, leaves seperated (don’t do this until just before serving, leaves brown quickly)
Directions:
Mix together first four ingredients. Chill one hour or up to four; scoop into endive leaves and serve immediately. You can also use small tomatoes in place of the endive (although we preferred the endive).
 Creamy Hot Wing Chicken DipOn Saturday we held a Saucy Mama demo at Lamb’s Garden Home Thirftway (and also another one in Wilsonville). For Garden Home, Suzie prepared a delicious hot wing chicken dip that had our hungry shoppers coming back for more and more! We didn’t have that particular recipe available in a recipe card, but boy, did we have [Read More] |
 Pacific Rim Ginger Beef and Snap PeasA delicious Fab With Five contest recipe, brought to us by Angela at This Mommy Cooks! Pacific Rim Ginger Beef and Snap Peas Ingredients: 1 1/2 pounds thinly cut sirloin or flank steak 1/2 cup Saucy Mama Pacific Rim Ginger Dressing 1/2-1 pound Fresh Snap Peas (or Snow Peas), ends trimmed 2 green onions, chopped [Read More] |
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 Tarragon Mustard Hot Link Spirals with Saucy Mama MascarponeThe Grand Prize recipe from our 2011 Fabulous with Five recipe contest…brought to us by Merry Graham at My Merry Cooking! Tarragon Mustard Hot Link Spirals with Saucy Mama Mascarpone Ingredients: 1 puff pastry sheet, 10-inch square, thawed 7 tablespoons Saucy Mama Tarragon Lemon Mustard, divided 3 (5-inch) fully cooked Hot Links sausages or any fully [Read More] |
 Fabulous With Five Winners!Congratulations to our GRAND PRIZE champion, Merry Graham at My Merry Cooking, for her amazingly delicious Tarragon Mustard Hot Link Spirals with Saucy Mama Mascarpone! We tried this recipe a couple times and loved how simple it was to make, yet delicious. The Tarragon Lemon Mustard complemented the dish, rather than completely take it over. It seemed [Read More] |
 It’s Almost Time!Alright all you patient Fab With Fivers- just a few more days to go until we announce the first, second, and third place winners of this year’s contest! As you know, we’ve been testing these recipes for the past couple weeks, and we’ve narrowed it down to about 8 or 10 fantastic finalists. It’s been [Read More] |
 2011 Saucy Mama PartyHello, friends! Colette here. As I mentioned in our last post, last week was a busy one here at Barhyte. Although it’s still bustling around here (it’s crunch time for taste-testing the last of our contest recipes), I thought I would take a minute to share my experience with our annual Saucy Mama Party that took [Read More] |
