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Woo hoo! We’ve just been informed that Barhyte Specialty Foods has scored two more Scovie Awards this year (you may recall our grand prize last year with our Creamy Horseradish)! This year, our Saucy Mama Hot Wing Sauce has placed second in the Traditional Hot Wing Sauce Category, and our Saucy Mama Creamy Chipotle Dressing has placed third in the Salad Dressing Category. The Scovie Awards is the world’s largest spicy food competition…and we feel that Saucy Mama has definitely made her mark in the spicy food world!

In honor of our win, we are offering a one-week flash sale on these two products. Beginning now, through next Wednesday (Nov. 4th), our Saucy Mama Hot Wing Sauce and our Saucy Mama Creamy Chipotle Dressing will be featured for 50% off on our website! Get ‘em while they’re hot!

It’s been a while since we’ve shared some of our awesome Fab With Five recipes. Looking through them today, I was excited to remember so many of them- I’ve got dinner ideas for weeks again! The following two recipes are from Lisa Huff at the Snappy Gourmet…chicken sliders and sweet potato fries! She also has a great mango coleslaw up on her website which would go quite well with this.

Sweet Heat Mango Chicken Sliders
By: Snappy Gourmet

1 lb ground chicken
1/4 cup Saucy Mama Sweet Heat Marinade, divided
Salt & Pepper to taste
Olive oil for pan
1 cup ripe mango, chopped
1/2 cup red onion, finely chopped
6 small rolls, split & toasted if desired

1. In a large mixing bowl gently combine ground chicken, 2 tablespoons marinade, and salt and pepper to taste. Form into 6 small patties.
2. Coat bottom of large skillet with oil and place over medium high-heat. When pan is hot, cook patties about 2-3 minutes per side or until cooked through.
3. Meanwhile, combined remaining marinade, mango, and red onion in small bowl.
4. Place cooked patties on bottom parts of rolls, top with mango onion mix, then top with top part of roll.

Makes 6 sliders

SNAPPY TIPS: You can make the patties ahead of time and cover tightly and refrigerate until ready to cook. The onion/mango topping can also be made ahead of time and refrigerated.

SNAPPY SUBSTITUTIONS: You could substitute other ground meats for the chicken such as pork, turkey, or beef. If you don’t like mango you could substitute other fruit such as ripe peaches, melon, etc.

Caribbean Sweet Potato Baked Fries & Tangy Apricot Dipping Sauce

4 sweet potatoes; peeled, sliced into 1/4-inch long slices, then cut into 1/4-inch wide strips
Olive oil
4 teaspoons Caribbean seasoning (or Caribbean Jerk seasoning)
3/4 cup plain yogurt
3 tablespoons Saucy Mama Apricot Ginger Mustard
3 tablespoons fresh cilantro, chopped

1. Preheat oven to 450 degrees F. Line baking sheets with parchment paper.
2. In a large mixing bowl toss sweet potatoes with enough olive oil to just coat potatoes.
3. Sprinkle potatoes with Caribbean seasoning then spread in single layer on baking sheets. Do not overcrowd potatoes.
4. Bake about 10-15 minutes then turn potatoes, and cook another 10 minutes or until tender and golden brown.
5. Meanwhile, in a small bowl mix together yogurt, mustard, and cilantro until well combined. Serve with fries for dipping.

SNAPPY TIPS: Sweet potatoes can be difficult to cut, so be very careful!

SNAPPY SUBSTITUTIONS: Some Caribbean seasonings are more spicy than others so you may need to change the amount to sprinkle on the potatoes for your personal taste. If you don’t like Caribbean seasoning use any of your favorite seasoning blends such as Lemon Pepper, Cajun, etc.

 

We’re SO close to launch date for our newest line of classic mustards: Suzie’s. If you’re not caught up to speed about this new project of ours, make sure you check out Part One (mustard seed harvest) and Part Two (label printing process). Last week, we made the quick drive up north to our neighbors in Washington at Andersen’s Plastics and filmed our Suzie’s Mustard bottles coming right off the line. Let me tell you, this was really fun to watch. It’s amazing to see how quickly the beginning plastic pellets get melted down and turned into a film, which then becomes a fully constructed bottle. Of course, we have a quick video for you below!

And next up on the agenda: we’re taking you inside Barhyte’s production facility to show you how we make our mustard! Stay tuned… 

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Sneak Peek, Part Two: Suzie's Mustard

Sneak Peek, Part Two: Suzie’s Mustard

As we first announced last month, Barhyte Specialty Foods is excited to introduce “Suzie’s Mustard” in the next few weeks. What we so love about our newest line is the local, community aspect of what goes into making our mustard come to life. Our mustard seed is grown and harvested at Jones and Jones Ranch, which is less [Read More]

Can You Still See Us?

Can You Still See Us?

Houston, we found a problem. Actually, Jodi from MCP Actions blog  found the problem and wrote up a nice article for us to all learn from. Basically, with the new Facebook update, business pages are being shown significantly less to their fans. Bummer   We miss you guys! However, there is hope on the horizon. You can [Read More]

Prima-Mama Pasta Salad

Prima-Mama Pasta Salad

Hi friends- Suzie posting! Here is a delicious and very easy hearty pasta salad that Kelly H. came up with.  I made the salad for a meeting I had this week, and it got rave reviews all around.  Kelly made the recipe three times to fine-tune it; and while it is vegetarian, there is feta cheese [Read More]

A Saucy Hospital Auction Party

A Saucy Hospital Auction Party

Hi friends- Suzie here. Jan and I got together with a group of friends to auction off a dinner for our local hospital.  The plan was to do a Pendleton Round-Up themed dinner built around recipes from our Beyond the Bull cook book.  It took almost a year to get a date that would work [Read More]

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