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.

We have to admit that it’s always great to see a recipe in which the author says, “This is one of those recipes where it’s almost insulting how good it is when it was made with so little effort.”  Yet that is exactly the kind of quick, easy and delicious recipe we were looking for when we sent a call out for our Saucy Mama’s Extraordinary Condiment Contest. If you’re looking for a simple and quick side dish for supper tonight, this tangy offering is a fantastic solution.  Thanks to Coconut & Lime for offering up such a beautiful creation.

More to follow later this week!  Enjoy!

Parmesan-Caper Potato Salad

1 1/2 lb red skin potatoes, diced

for the dressing
1/3 cup Parmesan garlic marinade
1/3 cup diced green onion
3 tablespoons mayonnaise
2 tablespoons finely grated Parmesan
1 1/2 tablespoons nonpareil capers
salt
pepper

Directions:
In a large pot, boil the potatoes until fork-tender. Drain. Whisk together the dressing ingredients in a small bowl. Drizzle dressing over still slightly warm potatoes, toss to coat. порно смотреть регистрации без

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.

We’re inspired.  How can we not be? As huge Oregon State Beaver fans, we’re still recovering from one of the greatest games in our football history.  OSU’s defeat over USC was headline news all weekend!

Needless to say, everyone at Barhyte is starting to warm up for the next game: OSU vs. Utah on Thursday, October 2.  So since we’ll be watching this game at home, we thought we’d put together a tailgate-at-home menu to keep the energy high.  Here’s what we’ve got in mind:

Rogue Dead Guy Ale (hey, it’s almost Halloween - seems like a good choice!)

Jalapeno Poppers

Mom Barhyte’s Hot Flash Chicken Wedge (see below)

Pineapple Coleslaw

Garlic Breadsticks

Mom Barhyte’s Hot Flash Chicken Wedge Recipe:

Prep Time: Approx. 15 minutes (plus time for marinating)

Ingredients:

1 lb. chicken breast, cut into chunks

1/3 bottle (approx. 4 oz) Barhyte Hot Wing Sauce

1/3 bottle (approx. 4 oz.) Barhyte Bacon Blue Cheese Dip

4 oz. crumbled Maytag Blue Cheese

1 head iceberg lettuce, cut into 4 wedges  (look for lettuce heads that are tight; if it is squishy, it will fall apart when it is cut into wedges).

Instructions:

Cut up chicken into small cubes; mix into zip-top bag with Barhyte Hot Wing Sauce. Shake well and marinate for as little as 20 minutes, or as long as overnight. Drizzle olive oil into frying pan heated to medium - enough to lightly coat the pan.  Add chicken and marinade mix, cooking until done and lightly caramelized (approx. 15 minutes).

On separate platter, drizzle Barhyte Bacon Blue Cheese Dip over lettuce wedges.  Spoon hot chicken over top of wedges.  Finish with crumbled Maytag Blue Cheese. Serve with ice-cold matchstick slices of carrots and celery.  Serves four.
Do you have any great taligating menus to share? Great recipes!  Post them as a comment (and ideally, a recipe or two), and I’ll select one name at random next week to receive a 12-bottle case of our favorite Barhyte Tailgate sauces and mustards!