Pomegranate Reductions, The Biggest splash of the Season!MarXana Brand Foods introduces a distinctive new line of five delicious pomegranate based sauces, appropriately named Splash! These all-natural, micro-brewed reductions combine the lush sweet-tart flavor of pomegranate molasses, wine, and the natural essence of various berries into a mouthful of bursting flavor.
Manufacturer and owner, Jules Silver, of MarXana Brand Foods and Club Sauce came up with the idea of using pomegranate as a base for these reduction sauces several years ago. Knowing the fruit is widely enjoyed throughout the Indo-European countries for cooking, flavoring, and their many health benefits made the pomegranate a natural choice. “The prospect of creating a sauce that is refreshingly different and easy to use is just what the American palate needs,” he said.
A combination of beautiful all-natural ruby red pomegranate molasses (no sugars or sweeteners added), wine, and berry essence is micro-brewed in small batches and slowly reduced in special kettles. This process marries the piquant flavors of the various ingredients into a thick sauce known as a reduction.
Jules says “it only takes a splash to add a whole lot of flavor to a recipe.” Splash these reductions on ice cream, toss with berries or use to baste grilled fruit. They are delicious with oatmeal, yogurt, and in salads. Use as a marinade, glaze pork, duck, chicken, fish, seafood, pan sauces, martinis, cheese cake, cheeses, tofu, rice, and polenta. It is a “Sassy Splash of Flavor” that is delicious on just about everything.
These attractively packaged 12 ounce bottles are currently offered in five popular flavors: Pomegranate Port Reduction; Mission Fig Port Reduction; Black Currant Cabernet Reduction; Tart Cherry Syrah Reduction; and Blueberry Merlot Reduction. For more information and to purchase please visit www.clubsauce.com listed in the New Products category. For wholesale information please call Jules Silver at 888-560-3562 or email saucemaster@clubsauce.com
Sauce Talk.SHHHHHHHHHH. The secrets out. Morton's of Chicago the famous steak chain has recently released a cookbook with their secret recipes, ingredients and inofrmation all about steaks. Wouldn't you like to know what cut of meat works best for what kind of recipe? How to make a special sauce and more?
The hardback cookbook, Morton's Steak Bible is being offered at no additional charge until Friday September 15th 2006. It's not an advertised special on the website but is being sent free of charge with each order over $125. That's like a 24% discount for some of the best kept secrets in the industry.
Learn which steaks and cuts are the best for which recipes and best of all learn about some of the fabulous sauces to use with steak. Although it's called Morton's Steak Bible they have a number of great recipes from their restaurants.
We at Club Sauce love it even more because it mentions some of our fabulous products like our More Than Gourmet Demi Glace. Check it out. We know it will help make your meals a great success.
Sauce Talk.We've been reading great reviews on Morton's cookbook The Steak Bible. If you want a how to book on steak and Morton's famous recipes this is the book for you.
We've also added a few classic cookbooks by some of the greats in the industry. Just go to the www.clubsauce.com front page and go to the dropdown under cookbooks. Click on "best cookbooks" and you'll see what we consider to be some of the best cookbooks and reference guides available. Even their peers rank them at the top.
If you haven't already we would suggest signing up for the Club Sauce Newsletter. We periodically run some really great specials that are not shown on the website. The only way to access the special discount is with a code that is only posted in the newsletter.
We've added some new reipes using chutney and preserves to make delicious pan sauces, grilling greats and wonderful with cheeses as an appetizer. Check it out I think you'll be pleasantly suprised by these tasty recipes.
Saucepot
Sauce TalkJust a quick update for those who subscribe to the SauceTalk Newsletter. Today 7/28 is the final day to receive 25% off any purchase made at the Club Sauce Store.
Just select the products you want to buy and go the checkout cart. Enter the code 0025 and you'll receive a 25% discount on your order. So you must place your order today. Expires at midnight tonight.
We've just added a great new cookbook by Morton's Steak House of Chicago. See it on the lefthand margin of the www.clubsauce.com website and order it from Amazon. It speaks highly of our More Than Gourmet Demi Glace Gold. They have been using it for over 8 years now. So maybe you should give it a try.
Saucepot
Sauce Talk.It's been hotter than a pistol here in Denver, Co. Maybe I should say hotter than my broiler. Never the less we are grilling great food.
We've added a number of new recipes using Primo Specialty Foods spicy chutney and outrageous spicy preserves. You might ask what you do with these. Check out our appetizer recipes, sandwich recipes and one of my favorites besides making great pan sauces for shrimp, fish, seafood, meat, poultry and more is..... believe it or not ice cream that I make from scratch.
What an unbelievable taste. How about 2 quarts of chocolate ice cream made with a 1/2 cup spicy raspberry sauce added to the mix. If you want it hotter just add a little more of the Primo Speicialty Foods raspberry preserve into the ice cream maker. (you can buy all the spicy chutney and preserves at the Club Sauce Store)
enjoy .
Sauce Talk.I'll try to be a little more dilligent in keeping this blog updated.
Thought I'd let you know we've got some new products that are outrageoulsy delicious. We just added Grumpy's BBQ sauce that comes in a bold flaovr and not so bold. It's fabulous on tri-tip steaks and bone in chicken breasts on the grill. It was an absolute hit at our 4th of July celebration.
Yesterday I was really in the mood for some fresh fish. I picked up some fresh wild halibut and began by seaasoning lightly with Urban Accents dry fish and seafood rub. Turned the oven to broil. Melted butter and olive together in a fry pan that was oven safe over medium heat. Placed the fish in the pan on the stove top.
When it browned slightly (about 3 minutes) I turned the fish and browned again for about 3 minutes. Then put the pan with fish in the oven until it was flakey and cooked through.
Removed the fish to a plate and placed the pan back on the stove top. Added 1/2 cup of white wine to the pan and deglazed. Added 3 tablespoons of our new Primo Spicy Mango Chutney. Stirred until in was all incorporated and reduced to a desired thickness. T
urned the heat off and squeezed 1/2 fresh lime juice to the mixture. Stirred again and spooned it over the fish. What a fabulous tasting and healthy dish.
Give it a try and let me know what you think. This would also work with tuna, shark, swordfish, or any other firm white fish.
Enjoy!
Sauce Talk.I can't believe how quickly time flies. Seems like the winter went by so fast. I started dusting off the old barbecue the other day getting it ready for the grilling season. Just spoke to my top supplier of Copper River Salmon (he's located in the Butcher Shop section of the Club Sauce website). He tells me they're expecting a pretty good run this year and a number of people are on the waiting list for the early catch which starts around May 15. It got my mouth to watering thinking of cedar planked grilled salmon with a little olive oil and some dry rub seasonings. Maybe grilled salmon with Thai Chili Garlic dipping sauce layered on top just before removing it from the grill or maybe some papya mango chutney in the same way. Well I can't wait for the shipment of salmon, just a few more weeks. Nothing like fresh caught wild salmon in the spring and summer for grilling. If you've got some good cooking suggestions let us know or if you've got a great recipe let us know. With your permission we might even include in a ecookbook or put it on our website.
