Jan and I got a “come on over for dinner” call from our good friends Mary Alice and Bob. We had been working in the yard, and it was the perfect thing to look forward to for the evening. I love spur of the moment get togethers. There is no pressure to put on the perfect party; it is just good friends having a great time together.
I picked basil and cherry tomatoes out of my garden for the appetizer I decided to bring. I had purchased a baguette to go with our dinner I had planned for that night, but I still had to send Jan to the store to pick up some fresh mozzarella. I made crostini by slicing the baguette and brushing both sides of the slices with olive oil and sprinkled them with garlic salt. I placed them in a single layer on a cookie sheet and put them into a 425 degree preheated oven for 15 to 20 minutes until they were crisp and golden brown. Meanwhile, I put the cherry tomatoes into a grilling basket in a single layer. If you are doing a lot of tomatoes, do more than one batch you because you want them to carmelize, not steam. Grill them over a hot fire until they burst and are blackened on the outside. Don’t worry about the juices leaking onto the fire- what remains of the tomato will be delicious! Slice the mozzarella and place on a platter with tomatoes and whole basil leaves. Serve with a basket of crostini.
Mary Alice served perfect martinis and made a wonderful pork tenderloin dinner. After dinner, we discussed what were our biggest “nigglies”. Nigglies are, you know, those things that are really of no importance, but still really bug you. Just be careful that your niggly isn’t something that the person sitting next to you does all the time! Or worse yet, that their niggly is something you do all the time. Oh well, when it comes to friends, the nigglies just aren’t nigglies anymore. We had such a great time!
What a great time Jan and I had at the Oregon Coast with the familly! Our first stop when we reached Lincoln City was the grocery store where we picked up deli meats and cheeses, made a trip through the olive bar and found some really good bread. Of course we came supplied with our own Saucy Mama Mustards.
For our family, the coast is all about playing on the beach with the kids during the day and trying to beat each other at cards during the night. We are one very competitive family! I certainly don’t want to spend any more time than necessary cooking and doing dishes, but I do want delicious food.
On Highway 101 just south of Lincoln City is a little retail shop called “The Crab Pot”, and it was the very best place to buy really fresh seafood for our planned dungeness crab and clam chowder feed. It is not a trip to the central Oregon Coast without a stop there. If you are not planning on preparing a meal, just pick up a crab or shrimp cocktail, or some of their fabulous house smoked fish. It makes great road food.
On Sunday night of this week, Virgil’s at Cimmiyotti’s, a local restaurant here in Pendleton, had their one year anniversary party. It was great fun! Anyone who has ever been in the restaurant business knows how much work is required to start a new restaurant and then keep it running successfully. Jennifer Keeton, the owner, has not only done those two things, but she has also done them while being a single mom. Good job Jennifer!
Cimmiyotti’s had been a Pendleton favorite since the 1950’s, and when Paul Cimmiyotti decided to retire several years ago, he was sorely missed. While travelling through Pendleton, Jennifer (who was from Mariposa, CA) found the empty restaurant, which had been closed for a while and had become very run down. She knew it was the place for her, so she located the property owner, negotiated a deal with him, rolled up her sleeves and got to work.
She has kept the essence of the Cimmiyotti heritage while still making it all hers. Her staff is fabulous, and it is just a great place to go to see old friends and meet new ones.
One of the new guys we met while at Cimmi’s last week was Dustin Romney who is a good friend of Thor the bartender. Dustin is taking a road trip on his motorcycle and blogging about it at www.holdmybeer.tumblr.com. His blog is fun to follow, and it reminds me of how much Jan and I love taking back roads, just exploring and finding unusual, out of the way places.
The picture is of Me, Thor (he’s here from Cayucos, CA and dang cute), Jennifer, and Jan (well, Jan, I think you are cute too!)
We had a great time at the Fancy Food Show in New York, but how can you not have a great time in New York? At the food show we got a chance to see old friends and to meet new ones. The show was very crowded this year. I do hope that is a good omen for the economy!
Of course a big part of being in New York is eating out. We tried some wonderful new restaurants this year, but I have to say, our best dining experience was at an old favorite place, Patsy’s Italian Restaurant, between Broadway and 8th on W. 56th. It was one of those evenings where the food was delicious, the service couldn’t have been better, and of course, I loved the company. I do want to thank the staff at Patsy’s for making us feel so well taken care of and totally satisfied.
Upon our return to the west coast, we have randomly chosen TWO lucky winners of our NASFT Fancy Food Show Giveaway Contest. Congratulations to:
Karla Sceviour
Melissa Lawrence
These lucky winners will receive a sampling of some of our favorite Saucy Mama products, as well as a bright red colander and signature Saucy Mama apron- a value of nearly $100. Thanks to everyone who has shown support for Saucy Mama; we appreciate you all! Stay tuned for more upcoming contests…
Back in Oregon…
After five fun and food- filled days, we’re back home in Oregon and ready to show you some great pictures and video from our trip to New York. While we were rather busy chatting with people and cooking up some food samples, we had such a good time. There were international vendors featuring a cultural smattering of treats, and the big trends were evident. This year, new products were all about Gluten-Free, Allergy-Free and we saw lots and lots of HEAT infused into new products.
Our new Saucy Mama Sweet Heat Marinade was met with HUGE accolades. We loved watching people take a bite, chew a few times, and then see their eyes widen as the said, “WOW!” Yes – that’s the kind of reaction this delightful marinade received. And our chicken sautéed in our Saucy Mama Hot Wing Sauce drew crowds – the scent wafting from our booth kitchen just drew people in!
Speaking of Gluten-Free, you should know that Saucy Mama has been ahead of the trend for some time, as more than 2/3 of our ENTIRE collection has been Gluten-Free from the beginning! Gluten-Free Saucy Mama products include:
Congratulations again to our big winners! We’ll be taking another contest live very soon, so please stop by again – or subscribe to our blog posts so you can be the first to know when our next contest launches!
I had such a full fridge in my test kitchen a couple days ago and had to get it cleaned out before today when we all left for New York (for the Fancy Food Show). I decided just to cook everything up and give lunch to our crew.
I marinated skinless, boneless chicken thighs in Teriyaki Tailgate Wing Sauce, Saucy Mama Hot Wing Sauce, and Saucy Mama Lime Chipotle Marinade. I also had boneless, skinless chicken breasts that were marinated in Saucy Mama Sweet Onion Dressing. Now, the salad dressing as the marinade was not my idea; that came from Chris and Irene’s house. They said that Cole, (9 years old) and Macy (7), love chicken cooked that way. Well, it was as good as time as any to give it a try. I just marinated everything for about an hour, put in seperate baking pans, and placed in a 350 degree oven for about 30 minutes. All the different chickens disapeared pretty quickly, but the Sweet Onion went the fastest. It turned golden in the oven and had a rich almost buttery flavor. You have to learn to trust those grand kids
The other new thing I tried today involved all my extra broccoli. I took broccoli flowerettes and tossed them with enough Noho’s Sweet Chili-yaki to coat, along with 2 tablespoons of olive oil. I then placed them on a rimmed baking sheet, spread them out into a single layer and baked them in a 425 degree oven for 20 minutes. This broccoli turned out to be delicious! And now we are in New York and ready for the Fancy Food Show! It should be a wonderful weekend.
I hope you all have a great weekend also! Don’t forget to leave us comments on our blog and Facebook and re-tweet our Twitter posts for our giveaway contest! All the details on ways to enter are below. Thanks!
Hi, everyone! I’m Colette. I just started working for Barhyte Specialty Foods, and boy, am I one lucky lady! Yesterday was my tenth day of work for the company as the new Social Media and Marketing Supervisor, and I was able to take my first-ever business trip to our plant and offices in Pendleton, Oregon. As a very recent graduate of Oregon State University (Go Beavs!), this was such an amazing opportunity.
Our tiny plane
Kelly (our publicist) and I took a quick flight in a tiny plane over to Eastern Oregon and got a chance to tour the plant and meet the fun crew over there. We also got some great footage of Suzie- “Saucy Mama”- working on new recipes in her amazing test kitchen. The best part was being able to try each new dish she whipped up, and of course, they were all amazing. My favorite dish was the Flat Iron Steak Fajitas (recipe below) she marinated with Saucy Mama Cracked Pepper Marinade.
Saucy Mama's Kitchen
Later, we helped Suzie prepare for her calendar photo shoot with SAIF, our workers’ compensation insurance company. Barhyte Specialty Foods was one of twelve clients chosen for this calendar, and the list started at 500 potential nominees! This is such a great honor for us, and we are very excited to see the final calendar with Saucy Mama looking great for camera.
We returned to Portland that same evening. The flight was easy both ways and took less than an hour, which was so nice. Overall, the trip was great and we had so much fun. It was awesome to see our products being made right there in the facility and to sample some great new recipes that Suzie created. I feel so fortunate to have had this experience and am really excited to have joined the Barhyte team!
1 red and 1 yellow bell pepper, cut into ¼ to ½ inch slices
2 sweet onions, cut into ¼ to ½ inch slices
Tortillas
Marinade your steak in a container anywhere from 5 to 20 minutes using Saucy Mama Cracked Pepper Marinade. Toss your vegetables slices with olive oil. Grill steak on a medium-high setting for 3 to 4 minutes on each side, and grill vegetables on a grill pan for 5 to 10 minutes, or until edges start to blacken.
When steak is done cooking, cut it into strips on the diagonal for the best results. Serve steak and vegetables on flour tortillas with your favorite fajita fixings; we chose Mexican sour cream and some homemade Saucy Mama guacamole. Delicious!
Smoked Salmon Spread … A Quick and Oh-So-Tasty Party Treat
October 26th, 2009
In our small town of Pendleton there are so many get-togethers where everyone pitches in with food and even decorating, so a great time can be had without host and/or hostess stress. It also makes getting ready for a party as much fun as the party. I have to bring an appetizer to one of those parties and leave for out of town early the next morning. I am thinking really easy to make, really tasty, and really appetizing to look at. Savory Smoked Salmon Spread fits the bill and I will still have lots of time to pack.
Savory Smoked Salmon Spread
2 – 8 ounce packages cream cheese
8 ounces smoked salmon, flaked (reserve about 2 tablespoons for garnish)
1-1/2 teaspoons lemon juice
1 tablespoon Saucy Mama Horseradish
2 tablespoon minced chives (reserve 1 tablespoon for garnish)
1 teaspoon Saucy Mama Hot Wing Sauce
Beat cream cheese until smooth. Add remaining ingredients except for garnish and blend thoroughly. At this point you can place the spread in a serving bowl or form into ball and wrap with plastic wrap. Either way chill for at least 1 hour up to 1 day. Place on serving platter topped with the reserved flaked salmon and minced chives, and surrounded with a sliced baguette or crackers.
I love to have this left over smeared on my morning whole wheat bagel and topped with thinly sliced sweet onion.
We just celebrated Mike’s birthday. His three sons Luke, 8 years, Ian, 6 years and Ben, 3 years, got to plan the party. I got to be the driver, for shopping, and assistant in the kitchen. The boys decided what their Dad liked doing best was playing games with them, so the perfect gift was SORRY! Sliders. I do believe from Dad’s reaction that they made a good choice.
Dinner couldn’t have been easier. We had rib steaks, that I had marinated for about 6 hours in Saucy Mama Cracked Pepper Marinade and then barbecued and topped with blue cheese. Along with the steaks we had roasted carrots, and French fries. I did all the prep before I went to pick up the boys after school, so we could spend lots of time browsing the store, picking out the perfect gift and birthday cards. My Waring Pro Deep Fryer really helps the easy factor on meals like this. It heats a gallon of canola oil to 325 in under 10 minutes and doesn’t drop a great deal in temperature when the potatoes are added for perfect crispy fries.
Place 2 steaks each in 1 gallon zip lock bags along with enough marinade to thoroughly coat. Marinate for at least 1 hour up to 24 hours. Allow steaks to sit at room temperature for 15 to 30 minutes before grilling.
Place steaks over medium-high heat for a minute or two, you just want to get good grill marks. Turn steaks and repeat on other side. If using a gas grill reduce temperature to medium, if over coals move the steaks away from hottest part of grill and cook for about 7 minutes more for medium rare.
Remove steaks from grill, top with crumbled blue cheese and allow to rest for 5 minutes before serving.
ROASTED CARROTS
2 pounds carrots cut into 3 1/2 inch by 1/2 inch strips Food and Wine Three Herb Spice Marinade
Preheat oven to 425 degrees.
Place carrots on a rimmed baking sheet toss with enough marinade to coat.
Bake for 25 to 30 minutes until tender and golden.
Keep warm in oven until ready to serve.
FRENCH FRIES
4 Russet Potatoes into 1/4 inch sticks
Vegetable oil
Kosher salt to taste
Rinse potato sticks in cold water until the water runs clear. Place potatoes in large bowl of ice water and let stand at least 1 hour. This can be done a day ahead and kept in the refrigerator.
If not using a deep fat fryer pour 3 inches of oil into a deep, heavy cast iron skillet. If using a deep fat fryer follow fryer instructions.
Bring oil to a temperature of 325 degrees
While oil is heating drain potatoes and thoroughly dry. I keep a large bath towel that is only used in the kitchen for this purpose.
Fry potatoes in small batches. Cook for about 3 minutes, remove and drain on layers of paper towels.
When all of the potatoes have gone through their first cooking increase temperature of the oil to 375 degrees.
In small batches, again, fry the potatoes to a golden brown, about 4 minutes.
Drain on paper towels and season with kosher salt.
The kids did help with this recipe, but I did keep myself between the deep fat fryer and them. You also have to be careful that they don’t sneak all the fries off the serving plate before they get to the table. Those little guys are really good at stealthily opening the warming drawer.
If there is a time pinch you can fry the potatoes only once. Bring the temperature of the oil to 365 degrees and cook the potatoes until golden, about 7 minutes.
Yippee!! ‘Beyond the Bull’ The Round-Up Centennial Cookbook is finally finished and hot off the presses. We got the books just in time for Round-up, our annual rodeo here in Pendleton www.pendletonroundup.com and the sales are going great. We were even able to get Reba McEntire to do our forward. I and my good friends and fellow cookbook planners Mary Alice and Raphael were able to present Reba with a cookbook at the Oregon State Fair.
We had so much fun meeting her. She is very charming and just plain gorgeous in person. If anyone out there would like to order a cookbook they can contact me and I will make sure they get one. I do believe we really captured the flavor and personality of The Pendleton Round-up. The price is
$28.95 plus $6.05 shipping and handling. All the proceeds go to renovating the plaza and entrance to our historic rodeo in time for it’s 100th year.
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Yippee!!