Archive for the Culinary Information Category

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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Chili Sweet Sensation is here!

Posted in Culinary Information, Sizzlin News with tags , , , , , on August 28, 2011 by sizzlinsauces

Chili Sweet Sensation

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Breaking News! Sizzlin Sauces has just won 5 National Awards at “The Hot Pepper Awards”

Posted in Culinary Information, Sizzlin News with tags , , , , , , , , on December 17, 2010 by sizzlinsauces

CONGRATULATIONS!

Winners of The Hot Pepper Awards 2010
Sizzlin Sauces Winners of 5 Awards
Hot Sauce
HABANERO
1st – Sizzlin Sauces – Spittin Fire | website

SWEET
1st – Sizzlin Sauces – Howlin’ Hollar | website

FRUIT
2nd – Sizzlin Sauces – Creepin’ Quag | website

SWEET AND SAVORY
2nd – Sizzlin Sauces – Papa Jack’s Buffalo Hot Sauce | website

CONDIMENT

SPREAD
1st – Sizzlin Sauces – Mojo’s Tapenade | website

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The Health Benefits of Hot Peppers

Posted in Culinary Information with tags , , on September 29, 2009 by sizzlinsauces

Spices: Chili
Increased popularity of ethnic cuisines has greatly influenced the types and amount of spices used in processed foods. Spices are used for health and preservation benefits, but also used in food to improve taste and spark consumer interest. More and more people are using a diverse range of chili peppers as an essential part of their cuisine, skillfully layering flavor and heat by adjusting the types of peppers and preparation methods used.

Awesome article touting the flavors and health benefits of Chili Peppers, check out the whole article here:

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Harvest Season is arriving: Slowly I might add

Posted in Culinary Information with tags , on September 23, 2009 by sizzlinsauces

Harvest Season is arriving: Slowly I might add

Just some random thoughts while picking pepper last night: How has everyone faired with this past summers crazy weather? Even though we are growing our peppers in the green house our plants growth rate was very stunted for June and July. I believe it was simply a total lack of sunshine. Once the weather changed in August however the plants took right off growing and filled with lots of peppers. Now they are starting to ripen however the process is the slowest I have yet to see. Plenty of peppers not very many ripe! Yikes, so I have been closing up the greenhouse during the day to increase the temperature in hopes of expediting the ripening process. Anyone have any other creative suggestions? Give me a shout if you do, we would love to hear some comments on this.

That’s it for now!

Yearn for the Burn

Chef Bud

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