Message from Chef Bud

Posted in Sizzlin News with tags , , , , on September 5, 2009 by sizzlinsauces

Note to Sizzlin Sauces fans. The new blog is supposed to be about me, what my thoughts are, ideas and suggestions. However after giving careful thought to what the content should consist of I quickly realized that “Facebook and Twitter,” is not really about me, it is about all of you as well. It is about all of the Hot Sauce Fans out there, all of the Hot Pepper Fans, all of you who Yearn for the Burn! We would like to make this blog about every thing and anything dealing with Hot Stuff. We want to post your stories about growing the Hottest of the Hot Peppers: Bhut Jolokia also called Naga Jolokia, and the Ghost Pepper, Red Savina Habanero, or any other hot varieties of peppers. We are also looking for Recipes, Pictures, Hot Sauce Favorites, or just general Hot Stuff conversations. So please send us your comments, thoughts, suggestions on topics or whatever Hot Stuff that puts some Sizzle into your life. Looking forward to hearing from you all!

Building a Reputation 1 Bottle at a Time

Sauces That Sizzle

Yearn for the Burn

Chef Bud

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Chef Bud Live on Fox 23 Margarita Grill’s Early Summer Salad

Posted in Culinary Information, Recipes, Sizzlin News with tags , , , , , , on June 10, 2012 by sizzlinsauces

Chef Bud Live on Fox 23 Margarita Grill’s Early Summer Salad

For the salad:

Pork Hill Farm Organic Field Greens

Grape Tomato’s

Grilled Asparagus and Onion marinated in Olive Oil and Montreal Seasoning

 

Sautéed 3 – Shrimp and 3 – Scallops marinated with Sizzlin Sauces Award Winning Spittin Fire Hot Sauce and

 

Finished with our Award Winning Mojo’s Tapenade

 

 

Top the salad with Margarita Grill’s Maple Syrup Vinaigrette

 

1 cup Shallots

 

2 oz Tamari

 

2oz Balsamic Vinegar

 

1 Cup Pure Maple Syrup

 

1 Tablespoon Black Sesame Seed

 

2 Cups Olive Oil

 

Caramelize Shallots in 2 Tablespoons olive oil and allow to cool. Place shallots and remaining ingredients in blender except olive oil and process. Once ingredients start to blend slowly drizzle in oil to emulsify. Place in bottle for future use

 

Toss Shrimp and Scallops with Spittin Fire Hot Sauce and Blackening Spice and marinate for 3-4 hours

 

Sauté Seafood in Pan for 3-4 minutes in 2 Tablespoons Olive Oil

 

To Make the Blackened Spice: ¼ cup table salt ½ cup brown sugar ½ chili powder ½ cup ground cumin ½ cup black pepper 1/8 cup cayenne pepper 1/3 cup paprika

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Margarita Grill’s Bayou Quesadilla – Cook’s Corner News Story – WMUR New Hampshire

Posted in Culinary Information, Recipes, Sizzlin News with tags , , , , , , on April 28, 2012 by sizzlinsauces

Margarita Grill’s Bayou Quesadilla – Cook’s Corner News Story – WMUR New Hampshire.

 

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Margarita Grill and Celebrity Chef Bud Selmi of Sizzlin Sauces

Posted in Culinary Information, Sizzlin News, Testimonials with tags , , , , , on April 19, 2012 by sizzlinsauces

Sizzlin Sauces: America's #1 Award Winning Sauces“Certified Local” restaurant: Margarita Grill
By Susan Laughlin
Tuesday, May 1, 2012

FYI

Margarita Grill
78 Route 302, Glen
(603) 383-6556
margaritagrillnh.com
Open Monday to Wednesday, 4 p.m.-9 p.m.
Thursday and Friday, open until 10 p.m.
Saturday, noon-10 p.m.; Sunday, noon-9 p.m.

Local sources for Margarita Grill

Fresh Produce
Pork Hill Farm and Sherman Farm, Conway

Wine and Spirits
Sap House Meadery, Ossipee and Moat Mountain Brewery

Ice Cream
Sandwich Creamery

Fish
Offerings sanctioned by the Monterey Bay Seafood Watch

Celebrity Chefs Rocking Restaurant Week NH

Nicole Barreira
Great NH Restaurants
T-BONES, Cactus Jack’s and the Copper Door
Bedford, Derry, Hudson, Laconia, Manchester and Salem

Michael Buckley
Michael Timothy’s Dining Group
Mt’s Local Kitchen and Wine Bar, Surf and Buckley’s Great Steaks
Nashua, Merrimack and Portsmouth

Stuart Cameron
Hanover Street Chophouse
Manchester

Benjamin Knack
Bedford Village Inn
Bedford

Todd Sweet
Portsmouth Brewery
Portsmouth

Jeffrey Paige
Cotton
Manchester

Luca Paris
Luca’ Mediterranean Café
Keene

Adam Parker
Indian Head Resort
Lincoln

Bud Selmi
Margarita Grill
Glen

Josh Farrington
White Mountain Hotel & Resort
North Conway

Taking the road less traveled can make all the difference

The state has initiated the first annual restaurant week and it’s time to hit the road. From May 18 to 25, more than 125 restaurants across the state are offering special prix-fixe menus for lunch and dinner. Most of the top chefs and destinations are included, and so are those up-and-comers you just heard about. Make it a foodie weekend and head north to North Conway or west to Keene – there are lodging specials in those locales.

The Margarita Grill in Glen is not a newcomer – owner Corrine Rober’s parents opened the eatery in 1983 but the restaurant and staff have a new attitude. They got serious about environmental concerns and were recently named an “Environmental Champion” by the New Hampshire Sustainable Lodging and Restaurant Program for their waste reduction, water conservation, energy efficiency and use of local and organic food products. It was the latter that has brought them more accolades and a sense of pride for the menu.

Recently Corrine applied for and was granted the use of the label “Certified Local” by the New Hampshire Farm to Restaurant Connection. This is no small matter. The application process is a bit tedious and strict. A variety of categories are considered for review including the use of local produce, dairy and meats, but additional points can be earned for the use of “value added” products, such as local jams and smokehouse meats. The application fee is nominal, but applicants have to be willing to open their kitchens to volunteer “inspectors” that need to verify the application. Points needed to pass certification can be earned in various categories so it is the total effort that is judged. For instance, maybe local meats are difficult to procure but local cheese is readily available. Finally, you get points for touting your relationship with local farmers by posting a chalkboard or otherwise making diners aware of your existing relationships.

Corrine’s chefs, Bud Selmi and Lisa Raymond, have picked up the ball and have new playground rules for developing recipes. Recently Raymond created a palate-perfect sticky rib with the liqueur Root as a base flavor. Root, Snap and Rhub are products developed by Steven Grasse, a Tamworth summer resident with plans to distill the product locally.

Corrine has contracted organic grower Pork Hill Farm in Ossipee to plant pepper, cilantro, tomatoes and more. Contract growing is a way to encourage farmers to diversify their crops, besides offering them peace of mind. Knowing that they have a market for a hillside of Italian arugula, they can plant with confidence. In Portsmouth, Black Trumpet owner Evan Mallet takes full advantage of contract growing on the Seacoast and encourages his farmers to plant heirloom varieties as well.

Besides their commitment to sustainability, the Margarita Grill has a lot to offer. Corrine knows her tequilas, having been in the business since she was kneehigh to a cactus. Just as important, the margaritas are made with fresh-squeezed limes and grapefruit for a true tang.

Not everything on the menu is covered with cheese. Healthy options include a roasted vegetable salad ($6), a pan-fried vegetarian quesadilla ($9.76 half, $16 whole) and their Baja fish taco with grilled tilapia, jalapeno tartar sauce and a side of red grape pico de gallo ($12 for one, $17 for two).

The mandatory sides for a Southwestern-inspired restaurant, beans and rice, are not just plops of plain beans and rice to fill out the plate. Here, you will want to eat them. The Aztec rice is a mixture that includes wild rice and cumin and the Honey Rum Black Beans speak for themselves – a little later, ha ha.

A smoker out back provides the mandatory BBQ. The pork ribs I tried were spectacular, with a perfect complement of sweet and tangy while falling off the bone. Nothing is just ordinary at this Glen eatery. The salsa has cranberries, the turkey is roasted or smoked on site. Feel you need to spice it up? Pour on Chef Bud Selmi’s award-winning Sizzlin’ Sauces. Oh, yeah, the desserts are homemade too and there’s local art on the walls. Corrine’s sister’s work is especially nice. Her super-close paintings of flowers and vegetables are well executed and available as giclée prints.

There is much to love here and with the added incentives of prix-fixe menus and better weather, it’s time to put the rubber to the road.

More photos from the Margarita Grill in Glen, NH.

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Restaurant Week New Hampshire

Posted in Sizzlin News with tags , , , , , , on March 15, 2012 by sizzlinsauces

Restaurant Week New Hampshire

Bud Selmi has worked in the Mount Washington Valley for more than 40 years. A Certified Chef through the American Culinary Federation, he also works closely with the ACF’s NH Chapter’s Junior Program. In 1999, Chef Bud was named Chef of the Year by the ACF’s White Mountain Chapter. He is also the owner of Sizzlin Sauces, an award-winning line of sauces and marinades.

Margarita Grill in Glen opened in 1983, serving Southwestern-inspired cuisine. The restaurant is known for its own salsas and flavor enhancers. The restaurant is a NH Farm to Table Certified Restaurant that also is big in the green movement, using biodegradable takeout containers and actively reducing fuel, water and electricity.

Try out a recipe from Chef Bud:

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Margarita Grill’s Fish Tacos

Serves 4

4 – 6 oz pieces of fresh fish (we use either haddock or tilapia) 1 oz Olive Oil Blackened Spice (see recipe below) 2 oz Tater sauce 4 oz Fresh Arugula (may substitute shredded lettuce) 4 oz diced tomato 2 oz diced onion 4 oz shredded Chihuahua Cheese (may also use mild cheddar) 4 8-inch flour tortillas (warmed) Honey Habanero Sauce (see recipe below)

Dredge fish in blacken spice, and heat olive oil in a large saute pan or skillet.
Place fish into hot pan, and saute for approximately 2 minutes per side until cooked through.
Add a dab of tartar sauce to each warmed tortilla.
Place cooked fish in taco.
Top with arugula, tomato, onion and cheese. Drizzle tacos with Honey Habanero Sauce (best practice: place Honey Habenero in a squirt bottle to drizzle on top of tacos).

To Make the Blackened Spice: ¼ cup table salt ½ cup brown sugar ½ chili powder ½ cup ground cumin ½ cup black pepper 1/8 cup cayenne pepper 1/3 cup paprika

Mix all ingredients, and keep in a sealed jar for use with your fish.

To Make the Honey Habanero Sauce: 1/2 cup mayonnaise 1/2 cup sour cream ¼ cup Honey 1 tablespoon Chili Sweet Sensation (from Sizzlin Sauces, www.sizzlinsauces.com)

Mix all ingredients together and place into a squirt bottle for easy application.

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Chef Bud will be appearing live on WMUR Cook’s Corner

Posted in Sizzlin News with tags , , , on March 11, 2012 by sizzlinsauces

Chef Bud will be appearing live on WMUR Cook’s Corner on April 29th. Chef Bud from Margarita Grill in Glen NH was chosen as one of 10 Celebrity Chefs to sponsor NH Restaurant Week in May. Chef Bud will be preparing our famous Bayou Seafood Quesadilla inspired by Louisiana style cooking. The dish will feature some of Chef Bud’s Award Winning Sauces. With 54 National Awards Sizzlin Sauces has earned the status ofAmerica’s #1 Award Winning Sauces. Margarita Grill features Sizzlin Sauces in their restaurant and utilizes Sizzlin Sauces in some of their menu items as well as incorporating the sauces in their daily Award Winning Specials. Margarita Grill features dynamic south western cuisine and has just recently been awarded both Environmental Champions by NHSLRP and also have achieved the distinction of a Certified NH Farm to Table Restaurant. Join us for absolutely some of the best south western cuisine in theNorth Country.

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Garett’s Sizzlin Chicken!

Posted in Uncategorized on January 29, 2012 by sizzlinsauces

Garett’s Sizzlin Chicken!
Eric Bischoff
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Ok, I was going to try to get to this earlier this weekend, but the weather was great and we ended up spending way more time fly-fishing than I thought I would.

My son Garett loves to cook as much as I do, and he was raised exploring different ways to enjoy some of the hottest, spiciest food we can find. Not long ago, Chef Bud from Sizzlin Sauces (www.sizzlinsauces.com) sent us a case of the various hot sauces he makes.

Garett got creative and came up with a combination of the sauces to use as a chicken marinade that ROCKS:

4 Large chicken breasts (I would tenderize with a hand tenderizer).

1 LARGE Ziploc bag.

½ jar of “RAZING CANE” Garlic Relish

¼ to ½ jar of “HOWLIN HOLLAR” Hot Pumpkin Sauce

¼- ½ jar of “Pappa Jacks” Buffalo Hot Sauce

Mix the ingredients and place in the large Ziploc bag with the chicken. Refrigerate and allow to marinate for at least an hour (I am a big believer in LONG marinade times and would try overnight, but this is Garett’s recipe!).

After, the chicken has marinated, sauté the chicken and marinade together in a large saucepan.

Makes an outstanding chicken! The garlic sauce has great flavor and just a hint of sweetness. The combination of the “Howlin Hollar” Hot Pumpkin Sauce and “Pappa Jacks” Buffalo Hot Sauce balances the sweetness well and leaves just a slight bite at the end.

Enjoy!

Hot Sauce of the Month: America’s #1 Award winning Sauces

Posted in Sizzlin News with tags , , , , on January 17, 2012 by sizzlinsauces

Sizzlin Sauces with 51 National Awards is America’s #1 Award Winning Sauces, try our Hot Sauce of the Month club and receive FREE HOT SAUCE the ultimate Bakers Dozen subscribe to the 12 month Hot Sauce deal and get 13 months! Is there any better way to add some Sizzle to the New Year? Visit www.sizzlinsauces.com for your FREE HOT SAUCE

America's #1 Award Winning Sauces: Hot Sauce of the Month Club

Hot Sauce of the Month

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