Posted on

Poultry and Pork Brine

Poultry and Pork Brine

A tasty versatile brine recipe that works well with pork and poultry. Soak a turkey in if for 2-3 days for an amazing roast bird, or drop a pork loin roast in the brine for a day and be blown away by the flavor.


  • 1 gallon hot water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup Sauce Goddess Super Chunk spice rub
  • 2 sprigs fresh rosemary (or 3 Tbsp dry)
  • 4 bay leaves
  • 20 whole peppercorns (or 2 Tbsp black pepper)

    Brine Recipe
  1. Place all ingredients in a large pot and bring to a simmer.
  2. Once warm, taste it. It should be salty, slightly sweet, and have the flavor of the spices and herbs.
  3. Let cool completely.
    2-3 Day Roast Turkey
  1. Remove the wrapping from your mostly thawed turkey.
  2. Remove the neck and internal organs of giblets, heart and liver. Cook those or discard - it's up to you.
  3. We're going to brine it while it thaws the rest of the way. Place turkey in a cooler large enough for the turkey and the brine.
  4. Pour cooled brine over turkey and add water to cover if needed.
  5. Place something waterproof and heavy on top to hold the turkey under the liquid. A cookie sheet with a couple of cans of soup or a heavy cutting board should do it. The turkey MUST be below the liquid.
  6. Keep adding ice to the cooler as the turkey thaws. You want a slow thaw.
  7. Brine for 2-3 days until the turkey is thawed out. Once the turkey has thawed and has soaked in brine for at least one day it is ready to roast.
  8. Remove it from the brine and rinse completely with fresh water.
  9. Pat dry and roast as usual.
    Pork Loin
  1. Place up to 10 lbs of pork loin roast into brine. You can also cut the brine recipe in half for one 3-4 lb roast.
  2. Soak in brine for 1 day.
  3. Rinse in clean water and roast as usual.

Food Safety Note: It is very important that you check your turkey while it's thawing and soaking in brine. - The cooler needs to STAY AT 41 degrees. Add ice over the turkey as needed to keep that temperature cold. - ALL meat MUST BE COVERED while it brines. Air and temperature issues can cause bacteria to grow.

Prep Time: 1 hour ; Yield: 1 gallon of brine

Please follow and like us:
Posted on

Cherry Balsamic Pork Tenderloin

The marinade in this recipe can also be made with cranberries, pomegranate or dried cherries (re-hydrated). It's a wonderful light dish that is very flavorful.


  • 2 cups cherry juice (or pomegranate)
  • 1/2 cup +2 Tbsp olive oil
  • 1/2 cup balsamic vinegar
  • 2 Tbsp Sauce Goddess Moroccan Twist spice rub
  • 2 Tbsp lemon juice
  • 2 pork tenderloin, cut into 2" thick "filets"
  • 1 cup fresh sweet cherries, pitted steams removed

    Making the marinade and finishing sauce-
  1. In a blender, combine cherry juice, balsamic, lemon juice, 3/4 cup of the sweet cherries, 2 Tbsp of oil and Moroccan Twist seasoning.
  2. Blend on low to puree the cherries.
  3. Pour half the mixture into a storage container for basting.
  4. Add 1/4 cup cherries and refrigerate the finishing sauce until ready to cook.
  5. Pour the other half of the blended sauce into a zip top bag.
  6. Add remaining olive oil.
  7. Add pork to the bag.
  8. Refrigerate for at least 6 hours. Overnight is better.
    Cooking-
  1. After 6 hours, remove pork from fridge. Let sit while you heat the finishing sauce.
  2. Remove storage container of sauce from fridge and pour into sauce pan.
  3. Heat on warm until it starts bubbling to a simmer.
  4. Pour 1/2 cup into a basting bowl to use at the grill.
  5. Reduce the remaining sauce by continuing to simmer for 20 minutes on low to thicken.
  6. Heat your grill on medium.
  7. Remove pork from marinade bag and discard the marinade liquid and bag.
  8. Place pork filets on the grill.
  9. Cook pork, for 5 minutes per side.
  10. Then begin basting and flipping every 3 minutes until it feels firm and measures 165 with a thermometer.
  11. Cover pork with finishing sauce and serve.

The combination of Moroccan spices and cherrie or pomegranate is really delicious.

Prep Time: 45 minutes - Cook Time: 30 minutes ; Yield: 6 servings
Serving Size: 3 filets

Please follow and like us:
Posted on

Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

Please follow and like us:
Posted on

Apple Pie Crumble

Apple Pie Crumble

Add a little zest to your pie by spicing up the crust. Our salted caramel corn adds a new flavor dimension to an all American favorite.


    Filling:
  • 6 apples, peeled, sliced (whatever apple you like, juicy and firm)
  • 1/4 tsp Moroccan Twist spice
  • 1 Tbsp brown sugar (maple sugar is delicious if you can find it)
  • 1/4 tsp fresh nutmeg
  • 1/2 tsp corn starch

  1. Preheat oven to 350 degrees.
  2. Combine apple filling in a bowl.
  3. Butter pie pan.
  4. Mix together crumble and crust ingredients completely.
  5. Sprinkle 1/2 crumble into pie pan.
  6. Spread evenly with your hands around the bottom and a small amount up the sides.
  7. Place pie pan in the oven and warm for 10 minutes. This will make the caramel corn sticky.
  8. Place apple filling over crust.
  9. Cover with foil and bake for 40 minutes.
  10. Uncover, top with remaining crumble and bake for 20 more minutes.

Prep Time: 15 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 1 pie

Please follow and like us:
Posted on

Fresh Mexican Pollo Asada for tacos and more

Pollo asada literally means grilled chicken. For truly delicious grilled chicken with south of the border flavor, the marinade is what’s important. We’re using mostly lime juice and cilantro to make the flavors brighter than a heavy marinade. Once it’d grilled, it’s fantastic on chips for nachos or on a salad.



  1. Lay the meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 1/4 lb

Please follow and like us:
Posted on

Creamy Avocado Dip

The creamy texture of avocados and the “good for us” fat makes them an easy addition to any meal. This recipe is a quick dip you an make. It’s like guacamole but with some dairy for extra creamy dipping.



  1. Slice each avocado in half and scoop out the insides into a bowl.
  2. Add sour cream and juice.
  3. Add spices. If you want it milder, use 1 1/2 tsp of Latin Heat. If you want it spicier, use 2 Tbsp.
  4. Stir to combine.
  5. Serve with tortillas chips or slices of fresh pepper.

Prep Time: 20 minutes ; Yield: 8 servings
Serving Size: 1/4 cup

Please follow and like us:
Posted on

Carne Asada

This is a lighter take on traditional carne asada you might be use to. It’s a bit spicy and fresher than a heavy marinade. Great for tacos or with a simple salsa for dinner. Can be made with chicken too.

Carne Asada


  1. Lay the flap meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 16
Serving Size: 1/2 cup

Please follow and like us:
Posted on

Home Made Pastrami

Home Made Pastrami

Make your own pastrami by using store bought corned beef and a smoker or oven.


  • 2 lb package of corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp Black Pepper, coarsely ground

  1. Get your wood chips soaking in water. About 1-2 cups should do it.
  2. Remove corned beef from package.
  3. Rinse with water.
  4. Place in a bowl and cover completely with water.
  5. Let soak 10 minutes.
  6. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  7. Pat the roast dry.
  8. Combine Super Chunk and black pepper.
  9. Completely coat the roast.
  10. Use a water bath in your smoker. (See notes below if you don't have a smoker.)
  11. Smoke until the meat is 160.
  12. Wrap in foil and continue smoking until the meat is 180-190.
  13. Remove from smoker and cool.
  14. Slice and enjoy.

If you don't have a smoker, this can be done in the oven or on the grill with smoking wood chips soaked in water. Using oven and grill is the best method and least odoriferous. Use half your grill on high and put the wood chips directly on the fire side. Place the meat on the cool side. After 30 minutes of smoking, you can transfer the roast to the oven on a rack above a pan. Cook to temperature as directed above.

Prep Time: 1 hour - Cook Time: 4 hours ; Yield: 8 servings

Please follow and like us:
Posted on

Corned Beef Made Better

This recipe takes store-bought corned beef and turns it into something really incredible.The fennel and thyme in our Super Chunk spice blend really goes well with corned beef.

Corned Beef Made Better

  • 2 lb packaged corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp black pepper, coarsely ground
  • 2 Tbsp light olive oil or canola oil
  • 2 lbs potatoes, carrots, onions (or more if you like lots of veggies)

  1. Remove corned beef from package.
  2. Rinse with water.
  3. Place in a bowl and cover completely with water.
  4. Let soak 10 minutes.
  5. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  6. Pat the roast dry.
  7. Combine Super Chunk and black pepper.
  8. Completely coat the roast.
  9. Pre-heat the oven to 375.
  10. Place oil into a stove top and oven safe pan.
  11. Heat the oil.
  12. Once hot add the roast and brown it on all sides.
  13. Cover the pan with a lid or foil and bake for 2 hours.
  14. At 2 hours check roast by testing temperature. At this point 160 is good.
  15. If it's under that, return it to the oven. If it's past, add those veggies, cover and get it back in the oven for another 20 minutes.
  16. After 20 minutes remove cover and continue baking for 20 more minutes. This will lightly brown the veggies.

We use both stove top and oven for this one so choose an oven and stove top safe pan to brown the roast before baking. If you have leftovers they're great for making corned beef hash at breakfast.

Prep Time: 1 hour - Cook Time: 3 hours ; Yield: 6 servings

Please follow and like us:
Posted on

Gluten Free Snack Mix

This is a variation on that famous “Chex mix”. To make it vegan, don’t use Worcestershire sauce and use olive oil instead of butter.

Gluten Free Snack Mix

  • 1-12 oz box Rice Chex cereal
  • 1-12 oz box Corn Chex cereal
  • 1-12 oz bag Gluten Free Pretzels (Glutino or Snyders)
  • 1-15 oz can Planters Mixed Nuts
  • 2 sticks butter
  • 1/3 cup Gluten Free Tamari or Worcestershire sauce
  • 4 Tbsp BBQ Sweet Heat

  1. Preheat oven to 250.
  2. Melt butter, sauce and Sweet Heat.
  3. Place all cereal, pretzels and nuts in a large roasting pan.
  4. Pour butter mixture over cereal mixture.
  5. Stir gently.
  6. Bake for one hour, stirring gently ever 15 minutes.
  7. Enjoy!

Prep Time: 10 minutes - Cook Time: 1 hour
Serving Size: 30 cups

Please follow and like us: