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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

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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

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Spiced Apricot Bars

This shortbread cookie is great with any jam. The apricot goes great with the cardamom and cinnamon in the spices. It can easily be made with gluten free flour. Simply add one more egg yolk to the dough.

Spiced Apricot Bars


  1. Blend together butter and sugar until fluffy.
  2. Add egg yolks and vanilla.
  3. Blend in flour.
  4. Reserve 1/3 dough and refrigerate while you assemble the rest of the bars.
  5. Pat remaining dough onto a 9x13 un-greased cookie sheet.
  6. Mix Moroccan Twist spices with apricot jam. Spread mixture carefully over dough.
  7. Remove 1/3 dough from fridge. Crumble over the top of the jam.
  8. Bake at 350 for 25-30 minutes.
  9. When cool cut into bars.

Prep Time: 30 minutes - Cook Time: 30 minutes ; Yield: 24
Serving Size: 1 bar

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Bacon Caramel Bread Pudding

This is not your Grandma’s bread pudding. This dessert is a delicious combination of salty bacon and sweet caramel sauce. It’s the perfect ending to a meal for bacon lovers and those with a sweet tooth alike.

Bacon Caramel Bread Pudding-Gluten Free

  • 1/2 lb. bacon, diced
  • 10 oz. Udi's Gluten Free Bagels or Hamburger Buns - approx 3 buns/bagels
  • 1 Tbsp butter
  • 4 ea eggs, large
  • 1 tsp vanilla
  • 3 cups 2% milk
  • 1 tsp nutmeg, fresh grated
  • 1 Tbsp Sauce Goddess Moroccan Twist spice rub
  • 1 cup Mrs. Richardson's Caramel Sauce (or any other gluten free caramel sauce)
  • 2 Tbsp brown sugar

  1. Cook bacon until barely crispy (about 10 minutes). Remove from the pan and pat dry with paper towels. Break into pieces and divide into 6 portions for each ramekin.
  2. Butter six 4"-5” ramekins. You can use larger or smaller ramekins but will need to adjust the cook time accordingly.
  3. In a large bowl whisk together eggs and vanilla. Add milk and whisk until completely combined.
  4. Mix in Moroccan Twist, nutmeg, and caramel sauce to the egg mixture. Set aside.
  5. Break or dice the bread into 1 inch cubes (crust on).
  6. Gently combine the bread and eggs. Do this carefully and quickly so as to not break apart or over soak the bread cubes.
  7. Place soaked bread cubes into ramekin until one third full.
  8. Place a few pieces of bacon on top.
  9. Repeat with another layer of bread then bacon and finally bread until all the ramekins are full.
  10. Sprinkle brown sugar evenly on each.
  11. Pour very hot water into a large roasting pan 1" up the sides.
  12. Add the 6 ramekins carefully so you don't get any water into the pudding.
  13. Cover loosely with foil so the top doesn't burn.
  14. Bake until slightly firm and done in the center. Approximately 40-50 minutes.
  15. Remove from the oven and let rest for 10 minutes.

If you want to use regular bread, pick one that dense and firm and soak it for 15 minutes. The softer the bread the mushier the bread pudding.

Hot water bath is used to keep the pudding moist. Using a large roasting pan allows for plenty of room around each ramekin. Make sure you test and all your ramekins will fit in one pan.

Prep Time: 20 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6
Serving Size: 1 ramekin

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Moroccan Lamb Chops with Apricot Chutney

Sauce Goddess Moroccan lamb chops with apricot chutney brings together a unique combination of tart apricot with the exotic flavor of lamb and middle eastern flavor.

Moroccan Lamb Chops with Apricot Chutney

This lamb chop recipe brings together a unique combination of tart apricot with the exotic flavor of lamb and Moroccan Twist.


  • 8 ea lamb chops, thick cut loin chops
  • 3 Tbsp Sauce Goddess Moroccan Twist spice rub
  • 1 Tbsp olive oil, light or virgin is fine
  • 1 Tbsp butter
  • 1 cup dried apricots, diced small
  • 1 1/2 cups water
  • 1 tsp kosher salt or sea salt
  • 1 ea sweet onion, sliced thin

  1. Coat entire surface of chops lightly with olive oil.
  2. Sprinkle chops with 2 Tbsp. of Sauce Goddess Moroccan Twist spice rub coating all sides. Wrap and set aside.
  3. In a medium saute pan, cook onions and butter on low heat until onions are translucent.
  4. Add dried apricots, salt and water and continue cooking about 10-15 minutes until the apricots are soft.
  5. Add Moroccan Twist spice rub and continue heating 5-10 minutes.
  6. Heat grill to medium high heat and get out the lamb chops.
  7. Add chops to the grill on their edge (like a hockey puck on it’s side). Rotate every 3 minutes or so until all edges are cooked, then cook the top and bottom. This should only take 10-12 minutes at most for medium rare.

Prep Time: 20 minutes - Cook Time: 40 minutes ; Yield: 4
Serving Size: 2 chops

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Pork Chops with Sage Cream Sauce

Turn your boring pork chops into a tasty dish with a little spice. Serve with a side of rice or potatoes with a drizzle of the sauce poured over the pork.

Pork Chops with Sage Cream Sauce

  • 4 pork chops, at least 1” thick, bone-in or boneless
  • 2 tsp BBQ Sweet Heat seasoning
  • 1 Tbsp rubbed sage
  • 1 tsp black pepper
  • Salt to taste
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 3/4 cup half and half
  • 3 Tbsp fresh sage leaves

  1. Mix together all the dry spices and salt. Taste. Add salt if needed.
  2. Sprinkle the rub on both sides of all 4 chops. Set aside.
  3. In a pan large enough to hold all 4 chops, melt butter and oil together. The butter should be hot, almost smoking.
  4. Place chops in the pan and brown for 2 minutes. Flip and brown the other side.
  5. Remove the chops from the pan. Leave the drippings and spices in the pan.
  6. Deglaze the pan by pouring the half and half and sage leaves into the pan.
  7. Reduce the sauce for 10-15 minutes until it’s a bit thicker than it started. Taste to see if it needs any salt or pepper.
  8. Add pork back to pan and cover.
  9. Cook covered on stove top for 5 minutes on low until the chops look cooked at the edges. Keep covered and remove from the heat. They will finish cooking while they rest.
  10. Serve with a drizzle of the sauce poured over the pork.

Prep Time: 10 minutes - Cook Time: 25 minutes ; Yield: 4 servings

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Cheesy Spread

This cheesy spread is awesome to use on wraps or in panini.



  1. Place all ingredients in a bowl. Stir to combine.

This spread is a mixture of two or more cheeses.

Prep Time: 5 minutes
Serving Size: 2 cups

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Holiday Ham

Simple to make glaze for your next holiday ham.



  1. Mix Grill Glaze together with orange juice and heat until warm.
  2. Heat ham until the internal temperature is 100 degrees.
  3. Take ham out of the oven and slice gently on the top creating a diamond pattern.
  4. Glaze ham every 15 minutes until the ham reaches 140°.
  5. Serve with remaining glaze.

Cooking times will vary depending on your appliances. Also, serving size depends on the size of the ham.

- Cook Time: 1 hour

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Sweet Heat Deviled Eggs

Sweet Heat Deviled Eggs

Spice up your old deviled egg favorite.



  1. Slice eggs in half carefully.
  2. Remove the yolk and place it into a bowl. Set white halves aside.
  3. Add BBQ Sweet Heat and mayonnaise to eggs yolks.
  4. Stir to mix thoroughly until the filling has a smooth texture.
  5. Lay egg whites on the their sides like cups.
  6. Fill each one with a small amount of Sweet Red Devil sauce.
  7. Top with a small mound of the filling. So it is rounded at the top.
  8. Garnish with more Sweet Red Devil sauce if you like.

Prep Time: 30 minutes ; Yield: 1 dozen

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Dry Aged Super Chunk Rosemary Prime Rib

Dry Aged Super Chunk Rosemary Prime Rib

  • 4.5 lbs.standing rib roast, 2 ribs
  • 1 Tbsp Sauce Goddess Original Super Chunk Spice Rub
  • 1 tsp rosemary, ground into a spice
  • 1 Tbsp thyme leaves
  • 1 Tbsp black peppercorns
  • 1 Tbsp olive oil (canola oil works okay too)
  • 1 can low sodium beef broth

    ONE WEEK Prep Time
  1. This process begins 1 WEEK before you cook the prime rib. These 3 steps can be done at the same time.
  2. Remove rib roast from packaging and wipe dry. Place on a small roasting rack and on a pan. Cover with a dry towel, allowing plenty of air space around the meat. Leave in refrigerator for 1 week. Flip the roast over and change the towel once or twice as needed. There may be a small amount of liquid in the pan. The meat will look grey and dry if this is done properly.
  3. Combine rosemary, black pepper and thyme in a spice grinder (a clean coffee grinder will do or even a blender if it’s all you have). Pulse briefly to combine and grind the rosemary a bit finer. Mix spice blend with Original Super Chunk. This creates a low salt, herb heavy spice rub for the prime rib.
    Cook Day
  1. Preheat oven to 400 degrees.
  2. Trim the entire surface of the rib roast. This will remove the grey look and give you a fresh surface to rub.
  3. Lightly cover the meat with oil. Rub all over with spice rub blend. Place on a rack and bake for 20 minutes at 400. This will form a crust.
  4. Reduce oven temp to 250 and bake for 30 minutes or until the temp is 140. Let rest for 30-40 minutes.
  5. Deglaze pan with 1 can of beef broth and serve au jus with ribs.

- Cook Time: 2 hours ; Yield: 4 servings

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