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!
