The Organic Kitchen has an easy to make pulled chicken sandwich recipe featuring Sauce Goddess Sweet and Spicy sauce with a flavorful mayo based coleslaw. Perfect for game day, tailgating, family gatherings or movie night. Of course, you’re favorite Sauce Goddess flavor can be used in the recipe.
Have you tried soaking a Thanksgiving bird in brine before cooking? It adds flavor, salt and moisture to the turkey for the perfect centerpiece on your holiday dinner table. We also have some new ideas on old favorites in our special Thanksgiving recipe section. Of course, let’s not forget ’tis the season for shopping and we have special deals just for you. You can find all this in our November newsletter.
Ken Alexander of It’s a Fiery World fame, is a self-professed Chilehead and all-around lover of hot and spicy food. Not only does he try new hot stuff so we don’t have to, but enjoys finding new ways of spicing up traditional dishes.
He recently discovered the Sauce Goddess Scorpion Pepper and Onion Pepper Relish and raised the heat on chicken cordon bleu. Be sure to follow him on Facebook for more upcoming Sauce Goddess recipes.
I met Jennifer Reynolds, aka “The Sauce Goddess” 4 years ago at the New Orleans Chile Pepper Extravaganza. I was instantly intrigued at her unusual spice blends and how she used them in popcorn and in sauces. Her Moroccan Blend, Latin Blend, and BBQ Sweet rubs all were used in her caramel popcorn – and were all delicious – and as unique as any products I had seen or reviewed to date. So when she asked me to play with her three relishes – The Roasted Scorpion and Onion, Roasted Habanero and Onion, and Roasted Jalapeno and Onion, I was excited to explore some recipe ideas. This video highlights a poor man’s chicken cordon bleu we made using the Scorpion relish. The Habanero and Jalapeno relishes will be highlighted in a written blog post very soon. First impressions – an element of sweet, but not overpowering, with a nice balance of sweet and savory. The onion is very prevalent, but after all, this is a roasted scorpion and onion relish. And speaking of the term relish- I would almost consider this more of a jam than a relish. It is smoother than a typical, salsaesque relish, which I think adds to it’s potential uses in lots of different products. And the Scorpion pepper puts out some heat, but not a smack you in the face heat. It’s more of a good, medium heat, which opens up this relish to a much larger audience. Very smart on Sauce Goddess’ part. None of the three relishes are super hot, in my opinion. And my wife, Robbie, aka “Mrs Fiery World”, who serves as my "average person" heat barometer, can handle the Scorpion relish without issue (since I have a tendency to under appreciate the heat in products –yes, I’m very proud of that!). As you’ll see in the video, the chicken cordon bleu was super easy to make. And using a single slice of bacon and a dusting of panko crumbs and low fat mozzarella cheese cut the calories way back, for those who are health conscious like we are. The results? The relish handled all the flavor needs of the chicken. It penetrated the chicken, gave it a really nice, even flavor with the savory, spicy, and subtle sweet layers working well together. The video will give you the cooking basics, so I won’t repeat myself here. I will reinforce that it took longer to bake than I originally thought, so think close to an hour cooking time to make sure your chicken hits the 165 degree internal temp. Final impressions – this is a very versatile, flavor rich relish (jam) with lots and lots of uses. Stay tuned for the habanero relish stuffed pork tenderloin (another super easy one), and the jalapeno relish twice baked stuffed tuna potatoes! You can find the Sauce Goddess on the interwebs at a lot of places, starting with her website, www.saucegoddess.com, where you can select from these fine relishes, caramel corn, spice rubs, beef jerky, etc. Some other ways to communicate are:facebook.com/saucegoddesstwitter.com/saucegoddessinstagram.com/thesaucegoddessyoutube.com/thesaucegoddesspinterest.com/saucegodddessSo go get you some, fire up your regular fare, and tell ‘em that It’s a Fiery World sent you! #saucegoddess #itsafieryworld
Posted by It's a Fiery World on Monday, October 30, 2017
Monica at Life Is Soo Good did some cooking with Sauce Goddess spices and shared her rib recipe along with the tasty experience. Glad you and Chris liked our spicy BBQ rub!
Seriously he ate almost the whole platter of ribs. Sticky Sweet pork ribs are the best. This recipe takes a while but it is so worth the effort and the wait.
Falling off the bone, finger licking ribs.
Falling off the bone, finger licking ribs.
The Sauce Goddess has perfected the oven prepared pulled pork and wants to share it with fellow foodies. It’s a simple and easy way to prepare pork any time of year because the oven does most of the work. You can find details in our Recipe section or in the latest newsletter.
The Rural Electric Nebraskan featured Sauce Goddess in their August 2016 issue along with some great recipes. Here is a snapshot or you can visit their website.
If you didn’t have a chance to enjoy the Portland Hot Sauce Expo you can get a virtual tour by reading Aaron’s Food Adventures latest post. He swung by the Sauce Goddess booth and munched down on our spicy caramel corn flavors.
We love outdoor and grilling gadgets as much as the next person, so we wanted to re-share some great ideas from Channel 8 San Diego. They did a segment for Fourth of July, but there is still plenty of grilling time left this year (don’t forget tailgating). Of course, Sauce Goddess is on the grilling table that Ashley put together and she points out our sauces and rubs are gluten free without losing any great flavor!
The Sauce Goddess, Jennifer Reynolds, talked with Guy Bower from KNSS 1330 in Wichita, Kansas about grilling/cooking, how the caramel corn came to be, the Show Off Your Meat video contest and starting a BBQ sauce company. Take a listen to this fun interview on their website.