Monday, July 4, 2011
Sunday, July 3, 2011
A Southern Love Letter...
Spread The Love!
There is nothing more fitting than a post about barbecue this Fourth of July weekend! But this post is extra special because it allows me to introduce you to a new company and an old friend. I fought the Facebook fascination for a long time vowing to not participate and get "sucked in". But then I had so many family members and friends on the site that I gave in and gave it a try. With that decision, it opened up the path to reach more wonderful readers for my blog and to highlight products worthy of a love letter.
I love people with passion, those that take a passion for something and go for it! That is exactly what Spread The Love is all about, a father and daughter collaboration (it doesn't get any better than that!) with a passion for food, family and fun.
Spread The Love celebrates the individual by offering made-from-scratch, artfully created, and delicious hot sauces. They use quality ingredients and creative execution to deliver a hot sauce that is not only tasty, but full of personality!
From the website:
"Spread the love is a father, daughter collaboration. Charles DiBella has been working in the food industry for 25 years and has included his daughter Angela in everything. They share a passion for creating food together and this has been a project both are very excited about".
I was fortunate to have the opportunity to sample a few of their flavors...Bourbon Peach BBQ and the Tequila Lime. Both offer a unique fresh taste that not only "brings the heat" but a flavor to compliment any beef, chicken or seafood dish. The beauty of the sauces is that while they will add heat to your dishes it won't burn your mouth and make your dish inedible as so many hot sauces on the market do!
Here are a few dishes I have made this weekend to entertain and delight my family and friends...
Grilled Hot Wings by the pool...
Bourbon Peach and Tequila Lime Wings
We like to keep our wings whole but you can certainly cut them in to the more traditional wing and drumette pieces. I marinated the wings for a few hours in a small amount of olive oil and two kinds of seasoning blends. I separated the wings to allow for two flavor options...Bourbon Peach and Tequila Lime. I coated one batch with a Table Blend seasoning and the other with a Caribbean Citrus both offered by Mrs. Dash. I also added fresh lemon and lime juice to the Caribbean Citrus batch. We grilled the marinated wings and at the end coated each batch with the hot sauce using a barbecue brush. I used the sauce sparingly on some to add just a "hint of heat" and generously to "turn up the heat" on others. But regardless of the amount of heat you enjoy on your food these hot sauces brought the flavor! I served with celery and carrot sticks with a side of our favorite Blue Cheese and Ranch dressing.
Tip: Anytime you use a sauce to barbecue put the amount you need in a bowl so that you don't contaminate the rest of jar!
Pulled Pork Sandwiches...after a day of boating!
Bourbon Peach BBQ Pulled Pork Sandwiches
I wanted to participate in all the boating fun with my family and friends so I took advantage of my crock pot to ensure that I could! I bought a 4-5 pound lean Boston Butt, rubbed it down with a pork rub from McCormick and coated it with the Bourbon Peach BBQ Sauce. I put the meat in the crock pot before I started my day (around 8:00 am), turned it on low and hit the lake for some sun and fun! I cannot even put in to words the smell in the house when we returned around 4:00! I can use one word...Ahhmazzing!!
The meat just pulled apart using two forks to separate and did I mention the flavor...I think I heard angels...:-)
I served on delicious onion rolls with our favorite specialty store coleslaw and fresh steamed corn on the cob straight from the farmers market. I had planned baked beans on the side as well but everyone got so excited about the pork that I forgot to put them in the oven...okay so there goes the Martha Stewart comparisons...lol!
Tip: Put your fresh un-husked corn wrapped in a damp paper towel in the microwave for 7-8 minutes. You will get perfectly steamed corn in minutes and the husk and annoying silk will just fall off!
Spread The Love Hot Sauce offers a variety of delicious flavors and are packaged individually or in a variety pack.
Spread The Love with your family and friends, I know mine are so glad I did!! And I cannot wait to try them all!!
Have a Happy and Safe 4th of July and God Bless America!
Gratefully,
Deborah...xo!
Wednesday, June 29, 2011
"America The Beautiful" series on the Today Show highlights Cajun Country!
Atchafalaya River Basin
TODAY contributing correspondent Jenna Bush Hager visits the Atchafalaya River Basin in central Louisiana. It's America’s biggest river swamp and boasts bountiful landscapes and beautiful backwater lakes.
Beautiful!
Gratefully,
Deborah...xo!
Thursday, June 23, 2011
A very special family reunion!
Making Memories...
Recently my husband and I attended his Aunt Bernie's 90th birthday celebration. It was not only an opportunity to honor a wonderfully spirited lady but a chance to reconnect with my husband's family. Aunt Bernie's two daughters Mary Ann and Betty Lou hosted this wonderful event at Keith Young's Steakhouse in Madisonville, LA. It is a quiet sleepy town that has won my heart for it's hometown feel and simplicity.
We visited with many family members and friends as they toasted Aunt Bernie and recalled all the childhood memories...some hilarious but most brought tears to my eyes from stories of the "old days".
We feasted on steak, chicken and fish...my husband and I each chose something different, I the Mahi-Mahi and he chose the steak. Both dishes were out of this world and the restaurant is as full of charm as the city where it is located.
Check it out and if you are in the area be sure to visit!
Us with Aunt Bernie
Great Family Time+Great Food=Happy Times!
Gratefully,
Deborah...xo!
Monday, May 30, 2011
To My #1 Son...
This post is dedicated to my son, Bradley-U.S.C.G
Thank you for all your sacrifices...Love You!
Gratefully,
Mom...xo!
Thursday, May 26, 2011
Your Place or Mine?
It's all about the BBQ this weekend, so I wanted to share an easy and delicious side dish that will be a hit with anything you have planned for the grill!
Grilled Stuffed Vidalia's
It's that wonderful time of year when Vidalia's are in season and this recipe will satisfy the sweet and savory tastes we love!
Scoop out a center hole in each small-medium size sweet onion, save the scooped out onion for other dishes.
Brush each onion with olive oil.
Sprinkle each onion with your favorite seasoning, we used a Cajun seasoning...of course!
Stuff each onion generously with Feta cheese, I used a Tomato-Basil flavor.
Top each onion with a small dollop of butter.
Wrap onions individually in foil.
Place on grill for 30-35 minutes at medium high heat...350-400.
You'll be using this side dish with everything...:-)
Happy Memorial Day!!
God Bless Our Veterans and Troops!
Gratefully,
Deborah...xo!!
Tuesday, April 26, 2011
Your Place or Mine?
It's Grilling Time!
My husband and I use our grill outside more than we use our oven year-round. If I could figure out how to bake in the grill I probably would never use the oven. We are fortunate to have our grill close to the kitchen door and under a covered patio so it makes cooking a lot easier!
Recently I tried a few new ideas on the grill that I thought you would enjoy...and a few little tips!
Grilled Ribeye with Rosemary
Season room temperature steak with fresh rosemary, ground pepper and sea or kosher salt on both sides.
Tip: All meat should be room temperature before cooking. Allow meat to rest covered in foil for 15 mins prior to serving and cutting.
Grilled Artichoke and Green Onions
Rinse fresh artichoke thoroughly. Trim Stem. Boil whole artichoke for 30 mins. Let cool and cut in half lengthwise. Remove choke (hairy middle) with spoon. Drizzle artichoke and whole green onions with olive oil, sprinkle with seasoning salt or your favorite seasoning and pepper. Grill on foil turning halfway for 15-20 mins.
Grilled Rosemary Potato Wedges with Feta Packets
Peel Baking Potato and cut into wedges, in a bowl combine potatoes, fresh rosemary and crumbled feta cheese. Toss with olive oil, salt and pepper. Make individual foil packets and grill for 20 mins.
Tip: Make individual packets, this will allow the potatoes to cook faster and each person has their own serving. Easy clean-up!
Grilled Corn with a Twist
Husk the corn, place each ear on it's own foil square. Spread mayonnaise (I use light) on each ear of corn, generously cover with grated Parmesan cheese and sprinkle with your favorite seasoning (I used Cajun seasoning). Wrap up each ear in foil and grill for 15 mins, turning occasionally.
Tip: Using the mayonnaise will replace the need for butter, I promise!
Enjoy!
Gratefully,
Deborah...xo!
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