Sizzlin Sauces Wins 3 Awards at Zest Fest 2011

ZEST FEST 2011
Sizzlin Sauces

Hot Sauce, Fruit – Golden Chile 1st Place, Creepin Quag Hot Sauce
Hot Sauce, Louisiana Style, Golden Chile 1st Place, Papa Jack’s Buffalo Hot Sauce
Condiment, Relish – 2nd place, Mojo’s Tapenade
Hosted by Chile Pepper magazine, the experts on all things hot and spicy, ZestFest is one of the largest events in the country that showcases the zestiest products on the market. From ‘mom & pop’ brands to industry leaders, ZestFest provides an
opportunity for companies to put their wares in front of not only the consumer, but also those in the industry, including retail buyers and restaurants.

Monday Night 1/31/11 at 8:15 Live “In the Kitchen with Chef Bud”
http://www.mondaynightmayhem.com/
Tune in on the web as John Masiulionis, Todd Vincent and special guest Zig Fracassi talk about the upcoming super bowl along with some tailgating recipes for the big game
Also tune in for our big announcement:
Mayhem92
The Biggest and Hottest discount ever celebrating Monday Night Mayhem’s 9 years and Sizzlin Sauces 2 years on air with “The Big Mosh”
Tune in tonight, you don’t want to miss the show

   Tailgating recipes for the big game

Golden Chile Queso Dip
1/2 # Cold Pak Cheddar
1/2 # Light Cream Cheese(Neuchâtel)
1/8 cup fresh Horseradish (minced fine) 1/4 cup diced fresh Jalapenos
1 tsp fresh ground black pepper
1/8 cup stone ground mustard
1/2 cups fresh salsa(Juices Drained)
2 Tbl Papa Jack’s Buffalo Hot Sauce™

Procedure:
Place Softened Cheddar and Neuchâtel Cheeses into a mixer and beat on high speed until fluffy
Add rest of ingredients and mix well.
Refrigerate for 24 hours to blend flavors
Serve slightly warmed to soften with your favorite nacho chips

Zesty Blue Cheese Dip
1 cup Mayonnaise
3/4 cup Sour Cream
1 TBL Worcestershire Sauce
1/2 TBL Lemon Juice
1 tsp Fresh Garlic Minced Fine
1 1/2 cup Crumbled Blue Cheese
1/4 cup 1/2 & 1/2
1 TBL Creepin Quag™

Method:

Mix all ingredients and serve with your favorite Hot Wings

Prosciutto Sage Shrimp with Spicy Golden Dipping Sauce

2 # Jumbo Shrimp(U12) peeled, deveined and butterflied
1/4 Prosciutto sliced very thin
24 Sage Leaves

Procedure:

Place Sage leaf in the butterflied portion of the shrimp.
Wrap each shrimp with a slice of prosciutto
Place shrimp under a broiler and broil for 2-3 minutes per side until prosciutto is crispy and shrimp are cooked through Serve with Golden Dipping Sauce

Spicy Golden Dipping Sauce

1 cup mayonnaise
2 teaspoons butter (melted)
3 teaspoons sugar
3/4 teaspoon paprika
3 teaspoons rice vinegar
1/2 teaspoon fresh garlic minced fine
2 teaspoons Creepin Quag Hot Sauce Note: Sauce must be made 24 hours in advance
Procedure:

Mix all ingredients and refrigerate for 24 hours, place into a container and refrigerate. Enjoy!

 

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One Response to “Sizzlin Sauces Wins 3 Awards at Zest Fest 2011”

  1. […] Sizzlin Sauces Wins 3 Awards at Zest Fest 2011 « Chef Bud's Blog […]

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