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!
Denver, Colorado is known for it’s healthy lifestyle, so when KWGN – Denver featured Sauce Goddess in their Memorial Day segment we were ecstatic! The hostess pointed out how Sauce Goddess sauces and spices fit into a healthy diet:
Keeping out caking agents such as silicon dioxide (sand!)
No artificial flavoring
Our products are available in time for Memorial Day at many retail locations or online if you want to stock up for the summer grilling season.
8 x ½ inch pieces of Monterey Jack or other good melting cheese
Soak the toothpicks in water so they won’t burn on the grill.
Half cut lid of pepper by carefully slicing across halfway thru the pepper at the top just below the stem.
Cut a side slit by carefully slicing down the length of the pepper 2/3 of the way down.
"Manage the Heat:" Some of the seeds and ribs have to be removed to make room for the cheese but not all of them. If you want it good 'n spicy you can leave some in. If you use the milder mini peppers no seeds need to be removed.
To remove seeds and rib open the pepper gently by pressing the end toward the stem. Using a small paring knife carefully cut the ribs where they meet the side of the pepper. Use the knife and pull at them. They should come out with slight resistance.
Put It All Together
Now that the pepper has some space, place one slice of cheese inside.
Wrap uncooked bacon around pepper taking care to place the largest end of the bacon over the top slit and roll the bacon around to the tip then back to the top.
Use 2 toothpicks to seal the pepper closed and hold the cheese inside while it melts by pushing them completely through in an X configuration.
Grill over low/medium heat until the bacon is cooked.
Baste with Sauce Goddess BBQ sauce of choice and continue cooking for 5 minutes.
Put a little extra BBQ sauce in a bowl if you want some dipping sauce.
The Red Headed Wheatless Wanderer was combing the expansive Gluten and Allergy Free Expo in Chicago for great tasting sauces to share with her readers. Only 5 companies made the cut and Sauce Goddess was one of them! Eating a gluten and allergen free diet can become boring and bland very quickly, so she was on a quest to bring spice back into her life. The Red Headed Wanderer was so excited about Sauce Goddess products that she asked, “Is this real?”
In large bowl combine corn meal, flour, sugar, baking powder and salt.
Add chilies, cheese, corn and Latin Heat spice. Combine well to distribute the dry ingredients and coat the wet ones. This will help mix everything evenly in the final pudding.
Wisk together the milk and corn starch.
Add oil, butter and eggs.
Add the wet ingredients to the dry and stir to combine.
Pour into a greased 9x12 cake pan.
Cook for 45-50 minutes depending on how gooey you like it.
The less time you bake it the more moist it will be. If you want it extra gooey, start checking it at 45 minutes. It should be releasing from the edges of the pan, barely springing back when you touch the middle and a toothpick will come out with a tiny coating of batter. Your oven times may vary though, so check it early rather than later.
Also, you can substitute the Hatch chilies with canned greed chilies, jalapenos, or any other spicy vegetable you prefer.
Prep Time: 20 minutes
Cook Time: 50 minutes
Serving Size: 8
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