Chef Julius Russell Endorses Slatherin’ Sauce

Chef Julius’s Chilean Seafood Chowder Includes Slatherin’ Sauce

Over the last three years, Slatherin’ Sauce has captured the culinary imaginations of numerous chefs. Chef Julius is one of the chefs who consistently develops interesting and super creative ideas incorporating Slatherin’ Sauce. His recent participation in the 2nd Annual Chowdah Fest earned his chowder recipe accolades and the recognition as the Fan Favorite. The Chowdah Fest is an annual event which according to the event’s Facebook page brings together:

Chicago chefs …for the ultimate chowder battle!
{And… for a great cause, to raise funds for the Sea Scouts youth sailing program}

Thank you Chef Julius for including Slatherin’ Sauce in your chowder. With your permission, we’re sharing the recipe for your Chilean Seafood Chowder with Merken.


 Chef Julius’ Chilean Seafood Chowder with Merken

4-6 cups of Mushroom Stock
1 can of Nurture Foods Garbanzo Beans (drained)
4 medium shallots (diced)
1 leek (thinly sliced- white and light green part only)
3 oz sun-dried tomatoes (thinly sliced)
¼ cup roasted garlic
2Tb Local Folks Foods Stone Ground Mustard
3Tb Chilean Olive Oil
½ cup tomato puree
3oz Slather Brand Foods Slatherin’ Sauce
½ cup Mae Ploy Sweet Chili Garlic Sauce
½ cup Chilean Sauvignon Blanc wine
1 cup heavy cream
2Tb Sabor Rojo chile merken
3oz Epicurean Gourmet Porcini Sage Butter
8 oz Chilean Sea bass (cut into 1in pieces)
4oz Pollock
4oz Turbot
4oz Cod
8-10oz Little Neck Sea Clams (drained)
3oz Razor Clams (chopped)
1TB Lavender honey
Chef Julius’ Salt and Pepper to taste


In a large stock pot or Dutch oven, bring the mushroom stock to a low boil.

In a sauté pan on medium heat, add 2TB olive oil (1min), shallots (2min), leeks, sundried tomatoes, roasted garlic, 1tsp merken and sauté 3-5min

Add the mix to the mushroom stock. Return the pan to the heat. Add the additional olive oil.

Add the cod and sea bass to the oil, season w/ salt & pepper. Only sauté for 1-2min. Add the mix to the stock pot.

Increase heat on stock pot to med-high.  Add tomato puree, Sweet Chili Garlic Sauce, mustard, wine, merken, Pollock, garbanzo beans and turbot.

Cook at this level for 15-20min. Lower heat back to medium, add clams, 1tsp salt, 1 TB pepper. Cook at this level for 20min.

Next add cream and Porcini Sage butter (be sure butter is cold), honey and Slather Sauce. Let cook on low for 30-45min. Salt and pepper to taste…serve hot & ENJOY!

For vegetarian version, simply remove the fish

Chef Julius Russell Endorses Slatherin’ Sauce

Being out on the road, sharing Slatherin’ Sauce with great people as we do at our demos and tastings, we have the privilege of hearing over and over, “I love your sauce.” And when we hear it from professional chefs, our delight is magnified.

Chef Julius Russell Endorses Slatherin' SauceSo you can imagine how “over the moon” we are about being endorsed by Chef Julius Russell.

Slatherin’ Sauce is featured in Chef Julius’s article, There is a reason they name an entire season after it….GRILLING!

From his website we learned, “Chef Julius serves as owner of A Tale of Two Chefs, Executive Chef for KeHE Distributors and TV Host on the Big Ten Network. He serves as the consulting chef for Red Monkey Foods and Nature Isle Tropical Gourmet. In association with the Chilean Consulate & ProChile, he is a culinary ambassador that enthusiastically promotes the flavors of the country of Chile. Also, he serves as the Culinary Instructor the Common Ground Foundation.”

In his article on Grilling, Chef Julius discussed how he’s used Slatherin’ Sauce, “This sauce works really well with simply my salt and pepper. Once, I hit it with a bit of “Calvados” (apple brandy), and it was INCREDIBLE!!!!”

Here’s what Chef Julius wrote in his endorsement for Slatherin’ Sauce,

“So in thinking about “Slather Brand Slathering Sauces”, many wonderful thoughts come to mind. The ingredients, the taste, the packaging and the brand itself…all of these things make my job easier. I wear multiple hats. I own a private chef company. I host a television show on a national collegiate cable channel and I also serve as the Executive Chef for the largest specialty food distribution company. I work every day to provide great flavor to meals. I have tasted my share of sauces and have continued to make my own for some time. This is why I appreciate “Slather Brand” so much! It’s one of the few sauces that I feel, it works with me. I don’t have to fix it! It truly is a remedy. And it’s not just for boring food. It makes great food taste even better! Adding 2 tablespoons of sauce to 1 tablespoon of olive oil is a great way to help kids enjoy vegetables. Since all of the ingredients are natural, you are simply adding good stuff to things that are good for you. There is no end to how this sauce can be used. I have stopped making my own sauce. I even add some of the mild version to my Sun-dried Tomato Risotto with Fresh Herbs & Truffle Oil. One more added plus, is that the person behind the sauce is just as incredible. After tasting the sauce and two minutes with her, you will feel like she made the sauce specifically for you. Her blend of southern charm and pure passion is a perfect blend. Just like her sauce.”

Chef Julius, we thank you from the bottom of our hearts for your enthusiasm! We know you’ll keep Slatherin’ It On!