Archive for Sizzlin Sauces
78 Route 302, Glen
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
Pork Hill Farm and Sherman Farm, Conway
Wine and Spirits
Sap House Meadery, Ossipee and Moat Mountain Brewery
Offerings sanctioned by the Monterey Bay Seafood Watch
Great NH Restaurants
T-BONES, Cactus Jack’s and the Copper Door
Bedford, Derry, Hudson, Laconia, Manchester and Salem
Michael Timothy’s Dining Group
Mt’s Local Kitchen and Wine Bar, Surf and Buckley’s Great Steaks
Nashua, Merrimack and Portsmouth
Hanover Street Chophouse
Bedford Village Inn
Luca’ Mediterranean Café
Indian Head Resort
White Mountain Hotel & Resort
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.
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:
Margarita Grill’s Fish Tacos
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.
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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Spicy Cranberry Sauce for basting the bird
1 cup Balsamic Vinegar
1 cup Port Wine
1 shallot diced fine
2 Tbls Olive Oil
2 cups frozen sliced cranberries
1/2 cup honey
2 Tbls Creepin’ Quag™ Hot Sauce
1/4 tsp All Spice
Add Olive oil to pan
Sauté shallot until translucent DO Not Brown
Add Vinegar and Wine
Reduce by 2/3’s
Add Cranberries, honey and Creepin’ Quag™ Hot Sauce Hot Sauce and All Spice
Simmer for 10 – 15 minutes, if you would like sauce a bit thicker add a bit of corn starch
Bast turkey for last 30 minutes of cooking
Charlotte N. Carolina
Mozzarella Stuffed Meat Loaf
3 # Ground Beef
2 Spanish Onion Diced Fine
Razing Cane Garlic Relish 1 – 9 oz Jar
6 oz Fresh Mozzarella Cheese
Shredded Parmesan Cheese 2 Cups
1 Cup fresh Parsley diced fine
2 cups Italian Style Bread Crumbs
3 eggs beaten 1 15 oz Tomato Sauce
2 cups fresh basil
1 Tablespoon fresh ground pepper
1 teaspoon Kosher Salt
2 Tablespoons Papa Jack’s Buffalo Hot Sauce
1. Mix Ground Beef, Diced Onion, Fresh Parsley, Shredded Parmesan, Bread Crumbs, Eggs, Tomato Sauce, Salt & Pepper and Papa Jack’s Hot Sauce.
2. Kneed meat mixture to make sure all ingredients are mixed well
3. Pat meat mixture into a 12″ square on a flat cutting board which is covered with a piece of wax paper
4. Coat the meat with the Garlic Relish
5. Place the Basil Leaves on top of the Garlic Relish
6. Slice the Mozzarella into thin slices and place them length wise across the center of the meat
7. Roll the meat into a loaf removing the wax paper as you go
8. Seal the ends of loaf by folding under.
9. Your loaf should now be about 12-14″ long
10. Place in a lightly greased glass baking dish
11. Place in a 375 degree oven for 50-to 60 minutes until you reach an internal temperature of 165
12. Serve with your favorite sauce
1 large can diced tomatoes – Drained
1 large can crushed tomatoes
1 large onion diced fine
4 cloves garlic diced fine
4 bay leaves
2 tablespoons Italian Seasoning
1 medium can tomatoes sauce
2 cans tomatoes paste
1 cup burgundy
2 tablespoons sugar
1 teaspoon smoked sea salt
1 cup extra virgin olive oil
2 Tablespoon Chili Sweet Sensation Hot Sauce
Place olive oil in sauté pan over medium heat
Add garlic and onion, sauté until golden brown
Add all other ingredients and simmer 40 minutes