Gluten Free Menu for Outdoor Dining
Look at all that Slatherin’ Sauce just in time for grilling!
On your marks (grill marks that is), get set, GO! To Whole Foods for a limited time super summer deal on Slatherin’ Sauce.
With this special, you can Slather It On just about anything from vegetables to ribs. Need a new recipe? We’ve got that covered and Whole Foods has you covered with this great deal.
2 for $10
2 Bottles of Slatherin’ Sauce for $10
Charleston’s Whole Foods is all stocked up and ready for you.
We were delighted by the endorsement Joe Barbieri gave to of Slatherin’ Sauce during his appearance on NY1. Joe is with Met Foods, a purveyor of groceries all across the greater Manhattan and New York City area.
Joe tells viewers how they can Slather ribs and other foods. He says,
“Anything could be marinated with the Slatherin’ Sauce. That’s a sauce that came from ‘Down South’ it’s only up here maybe a year or two. You can do anything with it because it’s a honey based sauce so it caramelizes nice.”
Joe, we just love how you said it’s a great sauce that came from “Down South”—especially when you say it with your New York accent.
Click on the image below to view the video and get some great gill tips and recipes for your summer.
Grilling fish doesn’t have to be difficult!
Fish on the grill is a favorite of many. And that includes me!
Getting fresh fish for the grill is easy when you live on the coast or have a fisherman in your family. However, there are alternatives that you can resort to if you live inland and have no local fish market.
Many of the large discount warehouse stores have flash-frozen fish in vacuum-sealed single portions. These work great for times when you want fresh fish and can’t find it locally. Just thaw them in a basin of cold water, and you’ve got fresh fish for dinner.
So now that you have fresh fish and you want to grill it, how can you do so successfully?
10 Tips For Great Grilled Fish
- Have the right tools. Get a good digital grilling thermometer so you don’t have to rely on sight or touch to tell you when the fish is ready. Also, get good long marinate brush, handled tongs and spatula to insure safety when reaching across the grill. That also goes for silicon heat-proof mitts to handle everything with.
- Type of fish. Select firm fleshed fish, such as salmon, grouper, snapper, cod, or halibut. These fish can be obtained as either thick fillets or “steaks.” They hold together well when grilling. Tilapia or flounder, while good, are generally very thin, so they cook too quickly and require additional support, such as a special grilling tray to support them. You can grill them, just not as easily. And if you choose to grill a whole fish, get a fish basket. Clean the interior cavity, and “stuff” with either onions, or spinach, or citrus fruits (lemons and limes and or oranges work well, especially with a grilling glaze that balances and compliments the tangy citrus.)
- Fish conduct heat quickly. Because fish fillets or whole fish have a high concentration of water, they conduct heat quickly. The rule thumb used to be when cooking whole fish to allow 10 minutes per inch of thickness, or 8 minutes when it’s a fillet.
- Prepare the fish. It’s good brush all sides of the fish with a bit of olive oil, so it won’t stick to the grill.
- Know the herbs and spices that work well on the fish you’ve selected. I like to use Slatherin’ Sauce as a glaze for my fish. But, there are other glazes or marinades that will work well, depending on your favorite flavor profile. Try rubbing your fish with Olive Oil, then sprinkle with a bit of granulated garlic, and Kosher salt and freshly grated pepper. That’s a good basic prep that will work well for just about any fish. You can also use basil or oregano both on the fillets or inside the fish’s cavity. Dill is a classic favorite that pairs well with lemon and butter.
- Preheat your grill. Whether charcoal or gas grill, preheating will help your fish sear quickly, locking in the natural flavors and moisture. After the grill is hot, use a wire brush to clean the grill grate, then use a long handled silicon brush to brush the grate with canola oil.
- Sear first. Put the fish on the grill and sear the first side, then flip and sear on the other side.
- Cook steadily. Turn down the heat if this is a gas grill, or if charcoal, move to a cooler spot on the grill, allowing the fish to continue cooking to your preferred doneness.
- Remove from grill. Let the fish ‘rest’ a bit before serving. Not to cool, but to allow the juices to move back to the center of the fish.
- Serve on warm plates. Nothing is worse than placing hot fish on a cold plate. Heat your plates in a slightly warm oven. Or have them in a basin of hot water, removing and drying them just prior to plating the fish.
Photo credit: flickr user woodleywonderworks
Our Original Slather Burger pictured above
Burgers are just about as American as one can get. They have been a grill favorite for over 185 years. Yes, that’s right! Delmonico’s was the first restaurant to offer a Hamburger on their menu. Although the elements of that burger included ground or shredded beef, it was not until the 1880s in Texas that the hamburger as we know it was created and then popularized at the 1904 Worlds Fair. Read more hamburger history.
Hamburgers are hot
In the past three years, hamburgers have become of the most beloved foods to upscale. Today’s hamburgers are being made with grass-fed beef, or bison. Turkey burgers continue to be popular too. And there are tuna burgers and veggie burgers that are much beloved.
According to The Today Show,
“Americans just can’t get enough of the hamburger. At least that’s the conclusion of a new study from Technomic, which found that at least half of the people polled ate a hamburger every week, an increase from the 38 percent who did two years ago.
Which burgers are making the biggest leaps? That would be veggie and hormone-and-antibiotic-free burgers, which have gotten more popular as people worry more about where their beef is coming from. Fast food companies are certainly trying to cash in on people’s newfound love of gourmet burgers.”
Anne Brumbaugh, one of our fans created this heart-healthy recipe for Turkey Burgers that we’d like to share with you.
2 small apples, finely chopped
1 medium onion, finely chopped
1 huge stalk celery, finely chopped
1-2 tsp minced garlic
1 tbsp olive oil
20 oz ground turkey breast (99% fat free)
8 oz Slatherin’ Sauce, divided (6 and 2 oz.)
Salt and pepper to taste
Sauté apple, onion, celery, and garlic in olive oil until very soft and cooked through. Cool a bit. Add to turkey with 6 oz of the Slatherin’ Sauce and more salt and pepper. Form into 7 burgers. (Why 7? No clue — it just worked out that way. *We love Anne’s sassy sense of humor!*) Grill 5 minutes each side on medium/high heat, or until cooked through. Brush remaining Slatherin Sauce on each side.
175 calories. *Ish. I had one on a whole wheat roll with thin slice lower fat provolone cheese for a total of 350 calories. My spouse had 2 with double cheese and was very happy. Eschew the cheese and go for light bun and save like 75 calories. Fantasize about adding mayo but don’t to stay heart healthy.
Thanks Anne for allowing us to share your creative Turkey Burger recipe.
We invite all y’all (plural for y’all) to post pics of your favorite burger on our Facebook page.
Grilling outside on your gas or charcoal grill is an American rite. It is also the source of many injuries and even death. Now I don’t want to scare you all, but I do want you to have a safe Fourth of July, so I’ve put together these grilling safety tips.
According to the National Fire Protection Association’s report “Home Fires Involving Cooking Equipment,” by Marty Ahrens, November 2010
- In 2004-2008, U.S. fire departments responded to an average of 7,700 home fires involving grills, hibachis or barbecues per year, including an average of 3,200 structure fires and 4,500 outside fires. These 7,700 fires caused an annual average of 13 civilian deaths (to the nearest ten), 120 civilian injuries and $70 million in direct property damage.
- More than one-quarter (29%) of the home structure fires involving grills started on a courtyard, terrace or patio, 28% started on an exterior balcony or open porch, and 7% started in the kitchen.
- Flammable or combustible gas or liquid was the item first ignited in half of home outdoor grill fires. In 49% of the home outdoor fires in which grills were involved, 56% of the outside gas grills, and 39% of gas grill structure fires, the fire started when a flammable or combustible gas or liquid caught fire.
According to the Tennessee state Fire Marshall half of grill fires begin on an exterior balcony or unenclosed porch. Their office recommends following these safety guidelines:
- Keep the grill away from siding, desk railings, overhanging eaves and branches.
- Keep the grill away from lawn games, foot traffic and play areas.
- Create a 3-foot “safe zone” to keep children and pets away.
- Use grilling tools with long handles; keep several handy.
- Periodically remove grease buildup in trays to prevent ignition.
- Do not leave the grill unattended.
- Keep combustibles away from heat in case gas grills leak.
- Check the hoses for leaks before first use each year. (Applying a light soap and water solution will reveal any escaping propane.) If there are leaks, turn off the valve and have the grill serviced by a professional.
- If you smell gas while cooking, get away from the grill and call the fire department. Do not move the grill.
- Gas cylinders should have an overfill protection device (identified with a triangle-shaped hand wheel).
- Follow the manufacturers’ instructions on how to set up the grill and maintain it.
- Never store propane gas cylinders in buildings or garages. If you store a gas grill inside during the winter, disconnect the cylinder and leave it outside.
- When using charcoal grills, avoid using starter fluid – use a chimney starter instead. This is a cylindrical metal tube that uses paper to start the coals. Never add charcoal starter fluid when coals or kindling have already been ignited, and never use any flammable or combustible liquid other than charcoal starter fluid.
Oh, and do download this PDF on Grilling Safety.
Photo credit: flickr user Ashley R. Good
Y’all, the word is out among so many food bloggers that Slatherin’ Sauce is great for just about all your cooking. Charleston Food Bloggers’ Scott Wink authored an awesome post about how he used Slatherin’ Sauce to spice up his cookout. Scott, we want some of those ribs! Click this link to read Scott’s blog about how he cooked ribs using 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.
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!
We’d like to hear it from you our loyal fans.
What will you be cooking on your grill this Memorial Day?
Photo credit: flickr user woodleywonderworks
We’re entering the marathon y’all! The summer grill challenge. You know what I’m talking about? You, your neighbors, your brother all trying to one-up one another with your mad grill skillz.
The grill has for many, always been the province of the men, but ladies, I’m here to tell you that we were the food gatherers and the food preparers in prehistoric times. The man may have slayed the mastodon, be we cooked them!
Yet, now many women fear the grill. There is really nothing to fear. Making sure your grill is ready for the season, you have right fuel (propane or charcoal) depending on your choice of grill, and making sure your grill is clean and ready to use. Follow these simple guidelines and you’ll be grilling all summer!
Tips to grilling happily outdoors all summer!
- Repeat after me, “A clean grate is great!” Did you leave your grill out all winter and now the insides of it resemble a black hole of despair? Despair not! Remove the grates and either clean with oven cleaner of your choice (following all directions) or put your grates in the self-cleaning oven, and let it do the work. Once your grate is clean, each time before you cook, lightly oil your grate before cooking, you’ll thank yourself.
- If you’re using a gas grill girl, make sure your propane bottle is filled. Not sure? Follow your grill manufacturer’s instructions and disconnect the tank (be sure the valve is closed!) and carefully transport to your local hardware store where they can refill it for you at a much lower cost than the cylinder exchange that many do. Although there is much to be said for cylinder exchange!
- Do you use a charcoal grill? Then lay in a supply of natural charcoal, made from hardwoods, without any additives. Your grilled veggies and steaks will thank you for it. Flavors are purer and cleaner without all the excess scents petroleum products contribute.
- Use a chimney starter for your charcoal fire. With just a bit of newspaper or twigs and dry grasses, you can get your charcoal lit, and to the right temperature quickly, which means you don’t have to use charcoal starters.
- Check your pantry. What are your favorite rubs and grilling sauces (you’d better say Slatherin’ Sauce!) Go ahead and stock up now so you can be grilling on demand all summer.
- Pick up a new grilling cookbook. It’s easy to fall into a rut of grilling the same things all the time. There are so many ways to use your grill. Did you know you can cook your homemade pizza on the grill? And it’s delish.
- Get a new butane stick lighter. Don’t try to light your grill with matches or a cigarette lighter. A stick lighter is so much easier. I like to get mine in the bundled packs so I have one to leave with the grill and one to leave on the deck with the candles.
- Get some grill cookware to make your job easier. I love my porcelain enamel coated grill holders for veggies and fish. You might even get a fish basket. It makes grilling a whole fish so much easier. (And when you bring home that whole fish you spent all day catching, you can stuff the cavity with onions, garlic and lemons, and grill whole—the flavors are so wonderful).
- Have some silicone oven and grill mitts to allow you to safely move items without burning your arms.
- Make sure to have working digital grill thermometer. Prevent undercooked chicken and pork! Most if not all your recipes will call for cooking your proteins to a specific temperature.
Now that you’re ready, start grilling! Oh, and call me, I’ll be right over!
Photo credit: flickr user woodleywonderworks
In addition, many of you have found that you want to eat sensibly, cutting calories, while cutting out gluten.
I know some of you have despaired over being able to enjoy seasonal cook-outs or “barbecues”. I’ve been thinking about this and here’s my suggested gluten free outdoor menu.
My menu focuses on the freshest local produce and a variety of complimentary flavors. We’re using the grill for several items, although if you don’t have a grill or the weather turns bad at the last minute, you can easily prepare this menu in the oven. Just oven roast the chicken and asparagus, and boil the corn in the traditional manner.
For the chicken, be sure and select a hormone-free range organic bird. To prep the chicken for the grill, wash it and pat it dry. Rub with a little olive oil and roast on the grill, glazing with Slatherin’ Sauce in the last ten minutes on the grill. This video is really informative and helpful if you’ve never used your grill to roast a chicken. The video calls for a honey glaze, but you’re going to be using Slatherin’ Sauce which is 25% honey.
Be sure to build your fire on one of the grill, letting the coals get ashy before you put the bird on the other end of the grill. If you have a double burner gas grill, heat up one end of the grill and place the bird on the other. Roast until an internal temperature of 165 degrees is achieved. Do use your meat thermometer to check for doneness!
Because I’m a cook-from-the-hip-chef, I’ve located some great recipes for some of the basic items that you can add to your repertoire. And I’m sharing my friend Cheryl’s Oil & Vinegar Potato Salad recipe with you at the end of this post.
You might want to serve this with a refreshing rosé wine, not “pink” zinfandel, but a real Spanish dry rosé, that will complement the fresh, delicate flavors of the foods.
Be sure to create an outdoor environment that sets the festive mood. Invite your best friends and get ready for a relaxing afternoon.
Our wonderful roasted chicken finished with a glaze of Slatherin’ Sauce. Serve Slatherin’ Sauce on the side as well for dunking!
Oil and Vinegar Potato Salad
Made with tiny new potatoes, cut into chunks, and dressed with olive oil and red wine vinegar dressing
Select tender local asparagus
Soak un-shucked corn from which you’ve removed the silks, then grill
Strawberry Infused Minted Fruit
Cut up chunks of Bananas, Watermelon, Honeydew, Grapes, or your choice of fruit
An assortment of fresh fruit with just a touch of strawberry simple syrup and freshly shredded mint leaves to your taste
Oil and Vinegar Potato Salad Recipe
1.5 lbs small new potatoes, scrubbed, cut into quarters and boiled until fork tender, drained
¾ cup extra virgin olive oil, select a premium organic oil
2 Tablespoons white wine vinegar, be sure to read the label so you are sure there is no malt vinegar added to this.
2 Tablespoons lemon juice
2 Tablespoons fresh parsley, chopped
2 Teaspoons Organic, Gluten Free Dijon Mustard
1 clove garlic, minced
½ Teaspoon Kosher salt
¼ Teaspoon freshly ground black pepper
Tomatoes, cut into wedges
Place potatoes into a pottery or glass bowl. Mix all the ingredients except garnish ingredients and pour over the potatoes. Refrigerate 3 hours or overnight. Garnish with scallions, radishes, and tomatoes.
Remove from refrigerator about an hour before you with to serve, so the salad isn’t too cold.