Saucy Beast Hot Sauce Review

 

From, Portland, OR, I got to make some very delicious meals today.

The products that brought all the flavor profile, is called, Saucy Beast.

Saucy Beast, was created by, Shawn Upholt, a restaurant owner for twenty eight years. Learning to cook in, New Orleans, Shawn got to create, Cajun and Creole dish's. But also knew all about other cuisines as well. From Southern to Pizza. So I knew these products were going to add all the flavor to my dish's that I needed.

I began the day of course with breakfast, a with crispy taters, eggs, and all evenly sprinkled with, Saucy Beast spice rub, coffee & chili. Now this type of rub was a first for me, and I was surprisingly pleased. Especially with the coffee ingredient in the rub. And the coffee used to infuse the rub was, no other then, Stumptown coffee. You can use this, Saucy Beast, spice rub just about in any dish you wish, it's very versatile. You can use it as well, for any type of cooking, such as stove top, grilling and more. It has a nice sweetness to it from the brown sugar, and a nice tenderizing feature from the coffee. You can sprinkle it onto your food, and also use it as a marinade. There is a level of heat to it, very mild and pleasant.

For my lunch I made some, burgers and the flavor came from, Saucy Beast, garlic infused salt. You can use this garlic infused salt, in place of garlic and salt. It's very versatile, and adds a wealth of flavor to your dish. A few of the ingredients are, fermented garlic and other spices. You get a little tang, and zip in every bite of your food, when you use it. From popcorn, to beef, from breakfast, to dinner, you can just leave the bottle on the table for all to use.

With my burgers, I also made some homemade French fries, and sprinkled them with, Saucy Beast, salt cured garlic. They tasted so gourmet! Saucy Beast, cures their garlic the old world way, and it really makes a world of difference. The garlic, the salt and the other spices are all you will need for a very sophisticated flavor profile. No matter what your cooking, or how your doing it, this Saucy Beast, salt cured garlic is the bomb!

Dinner was all about chicken wings!

First batch was with, Saucy Beast, Habango sauce, smoked habanero and mango. It gave my wings a mouth watering taste, in every bite, down to the bone. It's sweet, smoky and a little tang at the same time. A real party in your mouth. You can use it for many different types of dish's, not just chicken. You get the heat from the habanero and the sweetness from the mango, a very nice hot sauce that everyone will enjoy.

The next batch of wings were just as good. Coated with Saucy Beast, Pina Peno, a nice medium heat hot sauce and butter. Each bite of a wing gave you a juicy and succulent flavor of sweet and spicy at the same time. Some of the ingredients include pineapple, jalapeno, garlic and cilantro for a nice green colored hot sauce. It is a higher level of medium, but sill very tolerable. This Saucy Beast, hot sauce is as versatile as all the products are. You will really enjoy the flavor it brings your food.

Moving on to the next batch, it was wings made with, Saucy beast, sweet devil. A nice medium hot sauce with sweetness from brown sugar, and also has garlic in it. A stunning red color, that also makes your chicken wings colorful as well. Your heat comes from red Fresno peppers, and Thai chilies, then the garlic and brown sugar come into play. If you like heat, this is the perfect hot sauce for you. Its very savory, and delectable no matter what you shake it on.

The last and final batch of chicken wings, was made using, Saucy Beast, Fire God. A hot sauce that is "HOT"! The peppers come into play with this sauce. Peppers such as, Thai, jalapeno, habanero, red fresno, Serrano, and cayenne. It also has coffee for a nice flavor that is unique, as well as black currants. If you can get pas the heat on your palate, it is a very enjoyable, unique sauce. It's very versatile and you will have fun cooking with it.

If you are interested in, Saucy Beast products head over to their website. You will truly enjoy the flavor they bring, to your dish's.

www.saucybeast.com

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Food Humor

 

Kentucky Bourbon Steak Bites

 

 This is unquestionably a Kentucky Derby Winner Recipe! Kentucky Bourbon Steak Bites are full of deep taste, as well as delectable and tasty.

Steak Bites are simple to make since they only require a few minutes to cook.

A little marinating time allows the taste to penetrate deeply into a magnificent strip steak that you will be raving about for a long time.

 

 

Ingredients:

 

2 12oz Strip Steaks Cubed

1 Tbs olive oil

1 tsp garlic

2 oz Bourbon or Substitute Beef Broth

1 Tbs Worcestershire Sauce

Salt and Pepper to taste

1 Tbs Coarse Steak Seasonings Crack pepper, and steak seasonings

2 Tbs Butter

1 pint Mushrooms Washed and sliced

1 Sweet Onion Sliced Thin

 

Instructions

Place the meat in a dish after you cut it into 1 inch pieces.

Pour in the Bourbon, Steak Seasonings, Garlic, and Worcestershire Sauce. To combine, stir everything together. Allow to marinate for 1-2 hours, covered.

Preheat a frying pan or cast iron pan over medium/high heat. Allow the pan to heat up. Add the Olive Oil and Steak Bites. There should be a sizzle.

Cook the steak bites for 1 minute before flipping with tongs. Cook for 1 minute more before removing from pan.

Melt butter in a hot frying pan. Sauté the mushrooms and onions until they are done to your liking.

Serve over rice and season with salt and pepper to taste.

Cooking with the Robinsons Review

 

From Arlington, TX, I got some really special products, to try out today.

From the company, Cooking with the Robinsons. Now the jars may be whimsical, but the ingredients are serious.

Named after family members, each blend is a recreation of that family members personality.

It was so much fun cooking each meal today, with these fun and natural ingredient products, from, Cooking with the Robinsons. I was able to really create, some succulent dish's.

To wake up everyone's palate, I made some cloud eggs, topped with, Cooking with the Robinsons "Dottie".  A blend of smoky kickin Cajun seasoning. It's a very tasty blend, that is zero calories, so everyone can enjoy it. The ingredients are all natural, nothing artificial at all. The jar contains,  Ingredients: salt, paprika, onion powder, black pepper, cayenne pepper, oregano, thyme. You get a nice heat from the cayenne pepper, and flavor from the rest of the ingredients. The blend is named after, Dottie Madden, who has a great story. Dottie Madden (also known as Dorothy, Mama, Aunt Dot, Big Grandma, and GG) was a dynamo! A native Texan and World War II widow who was known to ring chickens' necks, kill 6-foot rattle snakes, and was not to be crossed, especially when playing ponytail canasta. Many childhood memories were formed on her ranch, and despite her harsh exterior, she loved profoundly and was a devout Christian. Grandma was the ideal flavor to our family's existence, and those who knew her are better for it. This, Dottie, smoky kickin Cajun blend is very versatile. Great for eggs, to ribs. You can use this blend when your baking, making soup, even in a dip for a unique flavor profile.

For lunch, it was BBQ shrimp, made with Cooking with the Robinsons, Frank, all purpose BBQ Rub. The Frank, BBQ rub is also very versatile, and is a tasty all purpose BBQ rub, perfect for many types of recipes. It has a nice smoky flavor to it, as well as a nice BBQ taste. The ingredients that make this, Frank, BBQ all purpose rub is, salt, paprika, garlic powder, onion powder, black pepper, mustard seed, cumin. Cooking with the Robinsons, Frank, is named after family member, Frank Lucas. He also has a great story. . Frank Lucas, a native Texan, grows beef master cattle on his ranch in south Texas. He is a businessman, a preacher, and a true patriot in addition to being an honorable, strong, and loyal husband and father of five daughters. After losing his father in WWII, he resided on a dude ranch until joining the USMC and serving six years as a corporal E-4 and section leader in the 106 platoon. He can tell a narrative like no one else, and hearing about his wartime exploits and youthful antics never gets old. With him at my side, I've laughed and cried a lot. He's the genuine article! Not only did, Cooking with the Robinsons, Frank, give my shrimp a amazing taste, but a stunning color.

Ingredients

 

1 Pound Shrimp

4 Teaspoons Cooking with the Robinsons "Frank" blend

2 Tablespoons Cooking Oil

4 Cloves Garlic, Chopped

3 Tablespoons Worcestershire Sauce

1 Lemon

4 Tablespoons Butter cubed, cold

Cayenne Pepper to your taste

One splash of Sherry

2 green onions

Sliced French baguette for dipping

Coat the shrimp with half of the spice mix, ensuring sure that all of them are fully coated. Refrigerate for 10 minutes to let the flavors to blend. Slice the lemon in half. Squeeze the juice from one half of the lemon for the recipe, then cut the other half into thin rounds. In a large pan, add the oil, Worcestershire sauce, lemon juice, lemon slices, cayenne pepper, and salt. "Frank," spice, and garlic. Cook for one minute over medium-high heat. Cook until the shrimp become pink, about 1-2 minutes each side, with the sherry .Reduce the heat to medium and add the butter, a few cubes at a time, stirring constantly and adding more just until the butter is melted. Remove the skillet from the heat. Serve the shrimp with the sauce. Garnish with green onions if desired.

For dinner I created a yummy one pan dish, with chicken and asparagus, seasoned well with, Cooking with the Robinsons, zesty garlic and herb blend. The, Coy is a wonderful blend loaded with everything you need, to bring great flavor to your dish. Just like the other products, it is very versatile. With ingredients such as, salt, garlic powder, onion powder, black pepper, lemon flavor, maltodextrin, rosemary, canola oil, thyme, marjoram, sugar, turmeric, citric acid, silicon dioxide anti caking agent, monosodium glutamate. There is nothing more for flavor that you need to add. This seasoning blend is named after, Coy Howell. She was a pastor's wife, preschool director, enthusiastic gardener, seamstress, and mother of 11 children who survived the Great Depression. She was full of life and joined all of her children in crossing the graduation line after returning to college at the age of 52. She cared for her oldest son, who had serious difficulties, until his death at the age of 41, and she cared for her husband during a lengthy, grueling, life-threatening illness. She was a lot of things to a lot of people. All of this demonstrated her to be the salt of the earth.

Cookingwith the Robinsons their products are, Calorie Free, Fat Free, Saturated Fat Free, Cholesterol Free, Sugar Free. Everyone can enjoy cooking with these blends.

You can find, Cooking with the Robinsons, products online, Faire, and Etsy.

Bring some home made seasoning to your kitchen today!

 

www.cookingwiththerobinsons.com

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Food Humor

 

Cheese Fondue

 

From a delectable Swiss to a strong bite of Cheddar. Making a wonderful Cheese Fondue is a straightforward process, and I've prepared a beginning recipe for you.

 

Ingredients

Cheese Fondue

2 Cup Half and Half **1 cup milk, 1 cup whipping cream

2 Cup Sharp Cheddar Cheese

2 tsp dry mustard

2 tsp Worcestershire Sauce

1/4 cup Flour

Serve With

1 loaf French Bread cubed

Broccoli

Cauliflower

Bell Peppers

Carrots

 

Instructions

Half and Half, dry mustard, Worcestershire sauce, flour, and cheese should all be combined in a blender. Blend until completely smooth.

Pour the ingredients into the Fondue Pot and cook on medium/high. This will cook in the same manner as gravy. Stir the sauce while it thickens to prevent it from burning on the bottom of the pan. The sauce will thicken as it cools.

When you've reached the appropriate consistency, remove from the heat. Enjoy with bread cubes or vebbies!

To warm the sauce, add a few tablespoons of milk.

Easy Bruschetta with Sweet Fresh Fruit

 

This Easy Bruschetta with Sweet Fresh Fruit is a great favorite for any Brunch or evening Appetizer.

 

Ingredients

1 pt Fresh Raspberries Washed and hulled

1 pt Fresh Blackberries washed and sliced

1 Cup Fresh Strawberries Washed and Sliced

1 4oz Whipped Cream Cheese

1/4C + 1Tbs Cup +Tbs Sugar 1/4 Cup + 1 Tbs Divided

2 tsp Cinnamon

1 Baguette sliced

4 Tbls Butter melted

2 Tbls Fresh Mint Chopped

 

Instructions

1 tbs sugar, sliced and chopped Raspberries, Strawberries, and Blackberries.  Melt butter in a small dish and put away Slice baguette and place on a baking sheet

Inside a small mixing bowl, add 1/4 cup sugar and 2 teaspoon cinnamon. Set aside Coat baguette slices with melted butter, then sprinkle with cinnamon and sugar and broil for 3-4 minutes, or until browned.

Spread each baguette slice with a thin coating of cream cheese and the fruit mix.

As a decoration, sprinkle chopped mint on top.

Food Humor

 

Monkey Bread Recipe

 

 

A little about the bubbles of bread coated with spices and honey is simply delicious. Monkey Bread is also perfect for both large and small hands, and it makes an excellent supper or dessert.

 

 

Ingredients

2 Cans Grands Pop Biscuits

1 Cup Pepperoni

1 Cup Mozzarella Cheese Grated

1/2 Cup Parmesan Cheese

1 Tbs Italian Seasonings

1/3 Cup Melted Butter

1 Cup Pizza Sauce

 

Instructions

Grand biscuits, Open,  Pop the biscuits and cut each one into fourths before placing them in a big mixing basin.

Toss in the melted butter to coat.

Combine the Pepperoni, Mozzarella Cheese, Parmesan Cheese, and Italian Spices and herbs in a mixing bowl. To coat, toss everything together.

Arrange Pizza Biscuits in a well-greased bunt pan.

Baked for 25-30 minutes at 350°F. Test for doneness using a knife.

Remove from oven and place on a platter.

Serve with hot pizza or marinara sauce.

Decadence Gourmet Review

 

Lee Mathis is the founder of a company, located in Grand Junction, Colorado. The company, Decadence Gourmet.

I am blessed that, I was sent two jars of their, Decadence Gourmet, Colorado style Southern chow chow. This is a product that is new and is making a name for itself.

This is a first taste for me in this type of product. Decadence Gourmet, offers this, Colorado style Southern Chow Chow, which is a traditional Southern relish infused with some heat.

The chow chow is a marriage of Southern and Southwest flavors. Which includes ingredients such as tomatillo's, ghost peppers, and so much more. Its heat, meets sweet!

Decadence Gourmets, Colorado style Southern chow chow, is very versatile. You can use it out of the jar as a condiment, add it into your baking mix's, and so much more. From a topping to cream cheese, to a taco, Decadence Gourmet Chow Chow has a true Southern taste.

This Chow Chow, from Decadence Gourmet has even won awards, so you know its good.

With that being said, let me share with you, how I used my jars of, Decadence Gourmet, Colorado style Southern Chow Chow.

With a breakfast bowl of chickpeas, and a sunny side up egg, I incorporated some of, Decadence Gourmet, chow chow. It gave the dish a sweet heat flavor. And every bite was delicious. With so little calories per serving, it’s a great condiment for everyone. Before you even open the jar, you can see inside all the tid bits of goodness. The cabbage, onions, hot peppers, seeds, red and green peppers, and bits of tomatillos.

The texture is a nice medium chunk and not to watery at all. The heat level is nice, sweet and lots of heat, that you will think back on for days. It is so good, you will want to leave it out so it can be enjoyed everyday.

No matter how you use it, you will enjoy the texture, and the heat.

To go with dinner I decided to try the, Decadence Gourmet, Colorado style Southern chow chow in some home made corn bread. It held up beautifully, and gave the corn bread a pleasant unique flavor. After tasting this chow chow, you will come up with a ton of recipes. And if you need help, there are a few on the website.

For dinner, I made some cod cakes, and topped them with the, Decadence Gourmet chow chow. Each bite you take you really get the flavor profile of Southern meeting Southwest. The mixture of different hot peppers, really is a party in your mouth. The chow chow, really brought a extraordinary flavor profile to my cod cakes.

 For the Cod Cakes:

 

6 Tbsp. extra-virgin olive oil

2 ribs celery, minced

1 medium onion, minced

1 clove garlic, minced

2 russet potatoes (about 1 lb.) peeled and cut into small cubes

Kosher salt, to taste

1 lb. boneless, skinless salted cod filet

Freshly ground black pepper to taste

1/2 cup dry bread crumbs

1/4 cup mayonnaise

2 Tbsp. fresh dill

2 Tbsp. fresh minced parsley

1 egg, beaten

1 Tbsp. fresh lemon juice

4 Tbsp. unsalted butter

and Decadence Gourmet Colorado style Southern chow chow for topping

 

Three days ahead, soak the cod in a large dish of cold water, covering it by 2 inches. Refrigerate for 2-3 days, changing the water three times a day. Drain and cut into pieces.

 

Make the fish cakes as follows: In a 12-inch skillet, heat 2 tablespoons oil over medium heat. Cook until the celery, onions, and garlic are tender, about 8-10 minutes. Set aside in a large mixing basin.

In a 4 quart saucepan, combine the potatoes and fish, fill with salted water, and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are soft and the cod flakes easily with a fork. Leave to cool for 10 minutes after draining. With a fork, mash flaked fish and potatoes and add to celery-onion combination.

 

Stir in the bread crumbs, mayonnaise, herbs, egg, and lemon juice to the cod-potato-onion combination. Form the ingredients into 8 equal parts and shape into cakes. Transfer to a plate or baking pan, wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until hard.

In a pan over medium-high heat, cook the remaining oil and butter. Cook, turning once, until the fish cakes are golden brown. Serve with chowchow and lemon halves on the side.

Decadence Gourmet Chow Chow can be used to cover the whole cake.

If you want to try, this gourmet chow chow, from, Decadence Gourmet. Head over to their website. There is so much to choose from.

 

www.decadencecheesecakes.com

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.