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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

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Cucumber Salad

Cucumber Salad

Not only is this salad is light and fresh, it’s fast and easy. Perfect for a summer get together.


  • ½ ea sweet onion, sliced thin
  • 1/2 each red pepper, sliced thin
  • 4 each small Persian cucumbers (or one long seedless), sliced thin
  • 1 Tbsp Sauce Goddess BBQ Sweet Heat spice rub
  • 2 Tbsp granulated sugar
  • 1/2 tsp celery salt
  • 1/4 cup rice vinegar
  • 3 Tbsp olive oil

  1. Place the sliced veggies into a large bowl.
  2. In a jar add rice vinegar, oil, BBQ Sweet Heat, celery salt, and sugar. Put the lid on tight and shake the dressing to combine.
  3. Pour the dressing over the veggies mixture. Stir to combine.
  4. Place in the fridge until you are ready to eat.

This recipe is best if made a few hours ahead and gets better after a day.

Prep Time: 15 minutes

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Hatch Green Chile Corn Pudding (Gluten Free)

Get a kick in the corn with this is a spicy twist on a traditional holiday recipe. It's perfect if you are cooking for family and friends who might be sensitive to gluten.


  • 2 roasted green chilies (Hatch variety when available), diced
  • 1 Tbsp Sauce Goddess Latin Heat Spice Rub
  • 1/2 cup grated cheddar cheese
  • 1 cup corn meal, gluten free
  • 1 cup gluten free flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup oil
  • 1 stick of butter, room temperature
  • 2 eggs
  • 1 cup milk
  • 1 Tbsp corn starch
  • 2 cans corn, well drained

  1. Preheat oven to 350 degrees.
  2. In large bowl combine corn meal, flour, sugar, baking powder and salt.
  3. 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.
  4. Wisk together the milk and corn starch.
  5. Add oil, butter and eggs.
  6. Add the wet ingredients to the dry and stir to combine.
  7. Pour into a greased 9x12 cake pan.
  8. 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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Sweet and Spicy Grilled Eggplant

If you want to spice up your eggplant dishes this is a great recipe to use, or serve up the eggplant as the main course. Either way this adds great flavor to a versatile veggie.



  1. Slice the eggplant across into 1 inch thick slices. Leave the skin on for a beautiful colorful appearance.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over medium low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip both sides in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip once until done. You may want to dip again if you like a heavier glaze. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Serve whole or chop into small size pieces and pour over remaining Grill Glaze.

If you want to add some decadence, top with a bit of Point Reyes Blue Cheese (https://www.pointreyescheese.com/) crumbles.

Prep Time: 5 minutes - Cook Time: 20 minutes ; Yield: 4-6 depending on eggplant size

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Grilled Eggplant Quesadillas

Grilled Eggplant Quesadillas

This grilled eggplant is a great vegan alternative for grilling out.



  1. Peel and slice the eggplant across into 1 inch thick slices.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over med. low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip and dip again until done. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Chop into small size pieces and pour over remaining Grill Glaze.
  6. Place a tortilla in a non-stick pan or griddle over medium low heat. Sprinkle some cheese on the tortilla, add some of the eggplant, and place second tortilla on top.
  7. Grill until slightly crisp on the bottom. Flip over and grill until done.
  8. Top with sour creme and green onions if desired.

Prep Time: 15 minutes - Cook Time: 30 minutes

Watch video – Sweet_Spicy_Eggplant

 

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Bourbon and Bacon Baked Beans

These are some great baked beans for tailgating, summer picnics or any other events that call for plain old brown beans.



  1. Preheat oven to 350 degrees. This can be done on a smoker too. It’s delicious.
  2. Cook bacon and onions until onions are translucent. Remove excess fat.
  3. Add garlic and cook until the garlic is tender.
  4. Remove pan from heat and add bourbon. Use stick lighter to carefully ignite the bourbon. It will flame up. Stir gently to cook off all the alcohol.
  5. Add Sauce Goddess Sticky Sweet Grill Glaze and beans. Stir to combine.
  6. Place in baking dish or cast iron pan. Bake 30 minutes or smoke 60 minutes.

Prep Time: 5 minutes - Cook Time: 1 hour, 15 minutes ; Yield: 4 servings

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Roasted Potatoes

Tasty roasted potatoes without the hassle of buying and mixing different spices using Sauce Goddess. Make your life easier and yummier!



  1. Preheat oven to 350 degrees.
  2. Wash and cut potatoes into 2 inch cubes.
  3. Pour a liberal amount of good olive oil in a large roasting pan.
  4. Add potatoes and sprinkle with Original Super Chunk Rub.
  5. Toss to coat all the potatoes with the oil and spices.
  6. Roast at 350 degrees until the potatoes are lightly browned and cooked through.

This works well on the grill to if you're looking for a tailgating idea.

Prep Time: 15 minutes - Cook Time: 20 minutes

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Three Bean Salad

Three Bean Salad

You can substitute other beans if you like. This recipe is written for a total of 7 cups of beans.


  • 1 can garbanzo beans
  • 1 can black beans
  • 3 cups green beans cooked (only until firm)
  • 1/2 sweet onion, sliced thin
  • 1/2 red pepper, sliced thin
  • 3 celery stalks, sliced thin
  • 1 Tbsp Sauce Goddess Original Super Chunk spice rub
  • 1/4 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • optional - 1 dry super hot chili pepper (Trinidad Chocolate Scorpion, Ghost or Habanero) used for making spicy vinegar

  1. Pour the beans into a large bowl.
  2. Add sliced veggies.
  3. In a jar (see optional spicy version below) add rice vinegar, oil, Original Super Chunk and sugar. Put the lid on tight and shake the dressing to combine.
  4. Pour the dressing over the bean mixture. Stir to combine.
  5. Place in the fridge until you are ready to eat.
    Optional spicy version
  1. If you are making this spicy, pour the vinegar into a jar, add the dry chili and close it tight. Shake and let sit for 4 hours. After 4 hours, decide how spicy you want your bean salad.
  2. Slightly spicy - remove the pepper and enjoy the spicy vinegar it produced.
  3. Very hot - slice the pepper very thin (please wear protective gloves to handle it) and put it back into the jar.

This recipe is best if made a few hours ahead. Peppers courtesy of www.refiningfirechiles.com

Prep Time: 30 minutes - Cook Time: 2 hours

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Mashed Moroccan Sweet Potatoes

This is a great heart healthy option to traditional mashed potatoes.


  • 1 Tbsp+ of Sauce Goddess Moroccan Twist Spice Rub
  • 2 Tbsp salted butter
  • 1/2 cup vanilla yogurt (or coconut milk)
  • 1 cup chicken or vegetable stock
  • 2 cups of water
  • 2 Tbsp brown sugar
  • 2 large sweet potatoes or yams, diced into 2" cubes

  1. Bring sweet potatoes to a boil in stock and water.
  2. Cook until tender when pierced with a fork, about 15 minutes.
  3. Drain well to remove all excess water.
  4. In a mixing bowl combine Moroccan Twist Rub, sweet potatoes, butter and yogurt (or coconut milk).
  5. Mash by hand or blend with a hand mixer until smooth.
  6. Place into a bowl and serve with a tiny sprinkle of brown sugar and Moroccan Twist on top.

- Cook Time: 45 minutes ; Yield: 6-8 servings

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Saucy Roasted Veggies

Add a bit more flavor to your next healthy vegetable dish by adding flavor and tossing it in the oven.



  1. Preheat oven to 400 degrees.
  2. Toss vegetable, olive oil and Super Chunk Spice Rub.
  3. Spread onto baking pan and cook for 20 minutes.

- Cook Time: 20 minutes ; Yield: 4-6 servings

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