Filed under: Barbeque Recipes
I have a confession to make — I like mustard. A lot. Open my fridge and you are greeted by jars of yellow, Dijon, horseradish, stone ground, honey, sweet hot, wasabi and jalapeño flavored to name a few. Healthier than mayo and ketchup, yellow mustard (also known as American mustard) has less than 20 calories, no sugar, no fat, and only 55mg of sodium. Mustard is the go to condiment for everyday enjoyment (sandwiches and hot dogs) as well as a base for sauces served at the finest restaurants. According to thenibble.com, prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste very similar to today’s mustard. All parts of the mustard plant are edible: the seeds (from which prepared mustard is made), the leaves and flowers. More than 700 million pounds of mustard are consumed worldwide each year. There is even a National Mustard Museum located in Middleton Wisconsin. Founded in 1992 by a devote of the tangy condiment, it houses more than 5,300 jars of mustard from all over the world.
Mustard Must Haves
TSG Hoppin’ Jalapeño Mustard and Racy Wasabi Raspberry Mustard will become your new favorite condiment. Delicious as a sandwich spread, these unique flavors are also a wonderful addition to recipes. At our family get together, I substituted the Racy Wasabi Raspberry Mustard in place of the Dijon called for in my favorite potato salad recipe. The response? My sister said it was the best potato salad she has ever had!
Potato Salad with TSG Racy Wasabi Raspberry Mustard
Hoppin’ Jalapeño Mustard
- Wow your guests by marinating steaks or ribs with Hoppin’ Jalapeno Smear. A nice change of pace from traditional rubs or marinades.
Salad with Salmon, Tangy Jalapeno Mustard Vinaigrette and Shaved Parmesan cheese
Racy Wasabi Raspberry Mustard
- For a fish dish sure to please try Parmesan Crusted Tilapia. The mustard topping makes this dish special.
- Want to jazz up your rice? Wasabi Rice makes a perfect side dish to chicken or beef.
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August 4, 2011
A month ago, I received a call from my brother asking if I would join his newly formed BBQ team for an upcoming local competition. Since Curt’s love of BBQ is only surpassed by his love of football, my brother wanted to test the BBQ competition waters to see if this was something he wanted to get into. Always up for a challenge (especially when it involves food), I said yes. Curt then stated that my role was to “build” the presentation boxes and carry the entries over to the judging table. I thought to myself, “how hard can that be?” Flash forward to last Sunday. I arrived at 8am ready for my duties. Building the presentation boxes seemed easy enough – basically curly parsley in a Styrofoam food container. But what I quickly learned is that this process was very tedious and time consuming. To build each presentation box, lettuce “discs” were placed in the bottom of the container. Next, the parsley needed to be picked off its stem and nestled securely into the lettuce to ensure that it did not stick to the meat when the judges removed it from the box. Two hours and 12 bunches of parsley later, my fingers were feeling the pain from building four of these boxes. As time ticked down, the stress of presenting the first entry to the judges was filling the smoky air. Teams were scrambling to cut their brisket with perfection and place flawlessly in the boxes. To add to the stress, the inside edges and top of the container must remain pristine – one drop of sauce will result in a loss of presentation points. I was informed of this just before I left our tent to make my way over to the judges. Since I was wearing flip flops and walking on uneven grassy land, my nerves started to get the best of me. I was envisioning tripping and ruining the perfect presentation of our brisket. My pace dropped to that of a snail and sweat started to form on my brow… if your entry was not turned in on time, it was disqualified. I am happy to report that I made it to the judges table with a minute to spare. Unfortunately, our team did not place in any of the categories, but we are already strategizing and getting ready for our next competition!
Building the Presentation Box
That's a lot of parsley!
Our finished brisket entry
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June 9, 2011
June is a very special month for my family. Besides Father’s Day on June 19th, we also celebrate my Dad’s birthday and my parent’s anniversary (their 54th)! Since schedules are hectic among my siblings and their families, this year we will be combining all three celebrations. For the menu plan, I want to make sure to incorporate Dad’s favorite tastes along with a special dessert for their anniversary. Like most families, grilling is the cooking method of choice for our summer celebrations. The TSG Grilled Pork Tenderloin recipe is a perfect entrée since it cooks quickly and is served with a summery mango peach sauce. When cooking pork tenderloin on the grill, make sure to use a meat thermometer at the thickest part of the meat. After it reaches the desired internal temperature, let it rest for 10 – 15 minutes before slicing. The tenderloin can be served hot or at room temperature. If there are any leftovers, the pork slices make a delicious sandwich. Try the menu plan below or visit the TSG recipe box to customize a menu for your Father’s Day/June celebrations.
- TSG Pepperoni Pasta Salad — a perfect summer salad (recipe uses vinaigrette instead of mayo) – the addition of pepperoni (Dad’s favorite) and fresh veggies make it unique
- TSG Tropical Pineapple Cream Pie — this will transport my parents back to Hawaii where they celebrated their 25th anniversary. This easy cheesecake pie is a taste of the tropics.
TSG Quickdishing Reader Shares a recent TSG Meal!
I received an email from a TSG Quick Dishing reader who wanted to share their recent TSG dinner. “My boyfriend and I are novice cooks and have started to make dinner at home as part of our date night. We made made the buffalo chicken wings recipe (with the TSG Brazen Buffalo Blue Cheese seasoning and Outrageously Garlic), roasted potatoes (also made with the Outrageously Garlic seasoning), and sauteed veggies – tomatoes and fresh green beans. The meal was easy to prepare and delicious!” .
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June 2, 2011
Shish Kebabs, Skewers, Meal on a Stick…How ever you describe it, this method of cooking and eating is popular all over the world. Not only are kebabs easy to prepare, they can be made in advance and customized to suit different tastes. Marinated cubes of meat are threaded on a skewer and cooked over a flame or under a broiler. Vegetables such as peppers, tomatoes and onions are popular additions to the skewer. Years back I attended a party where we made our own kebabs. Besides the traditional meat and veggies, we could choose from shrimp, cubed fish and tantalizing spices to customize our own ultimate meal on a stick. For a sweet ending we ate dessert kebabs — grilled cubes of pineapple and pound cake that we dipped in a creamy caramel sauce — pure bliss!
Kick your kebabs into high gear with these recipes from TSG!
Grilled Beef Skewer
Non meat eaters? Try these versions
Tips for Successful Kebabs
I found these helpful tips from www.homecooking.about.com.
•Wooden bamboo skewers are inexpensive and easy to find, but they must be soaked at least 30 minutes in water (preferably warm to the touch) prior to use. This keeps them from easily catching fire. If you get into the shish kebab habit, then you may wish to invest in stainless steel reusable skewers.
•Meats should optimally be cut in uniformly-sized 1 to 2-inch cubes for quick and even cooking.
•Marinade is not necessary. You can also just season with your favorite herbs and spices.
•If using marinade, be sure to marinate at least 30 minutes before cooking. Overnight is even better if you have time to prepare ahead. Discard marinade. Do not reuse it. Prepare a separate batch if you need a dipping sauce.
•A light spray of cooking oil will help keep the kebabs from sticking. Turn the kebabs often for even cooking.
How do you Kebab?
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May 26, 2011
Where did the month of May go? It seems as if just last week I was planning Easter dinner! With Memorial Day weekend right around the corner, I put together a couple menu ideas to help plan your upcoming grill-outs and get-togethers. Since May is National Burger Month, these menus feature this classic grill out food along with delicious quick and easy sides and dessert. For your non-beef eating family or guests, burgers are also tasty made with ground turkey or salmon. Mix it up by serving your burgers on pretzel rolls, toasted focaccia or for the carb conscious, wrap in lettuce leaves. A key tip for a successful burger? When forming the patty, do not over handle — this will result in a tough, dense burger. Instead, gently form into desired size and make a slight indentation in the middle. While on the grill, do not press down on the burger – this releases the moisture which will result in a dry burger.
Let TSG be your hamburger helper — send boring burgers on their way with these delicious recipes!
I received a request for the shrimp enchilada recipe that I mentioned in last week’s blog.
Preheat oven to 350 and grease a 13×9 inch glass pan
In a large skillet, sauté 1 small chopped onion and 1 Tbsp Outrageously Garlic in 2 Tbsp olive oil until tender.
Add 1lb uncooked medium shrimp, peeled and deveined, 1 (4 oz) can green chilies, ¼ tsp chili powder,¼ tsp ground cumin, ¼ salt. Cook until shrimp turns pink. Stir in 8oz cubed cream cheese until melted. Take off heat.
Put 1/3 cup shrimp mixture down center of 8 (6” flour) tortillas ~ roll up and place seam side down in dish. Top with 1 ½ cup salsa, sprinkle with 8oz shredded Monterey jack (or Mexican blend) cheese – bake in preheated oven for ~20 min. ~ top with cilantro and olives if desired. I served this dish with chips and salsa – a huge hit!
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May 19, 2011
Have you checked out our TSG recipe box lately? We’ve just added six new quick and easy recipes for you to try. From Simple Stovetop Quesadillas to Grilled Beef Skewers, these delicious dishes are sure to please your hungry family or guests! Try one of the new menu ideas below or mix and match to create your own. Don’t forget to take advantage of the special offer that has been created for our TSG Quick Dishing readers! Enjoy $10 off an online order of $50+ when it includes one or more Two Sisters Gourmet by PartyLite item(s). Sorry, offer not available for online orders attached to Parties. Discount can be applied to merchandise total only and may not be applied to tax, shipping and handling. Offer expires on April 17th so make sure to place your online order today! Be sure to use coupon code TSGAPR11 at checkout. Head on over to your Consultant’s website to place an online order. Don’t have a Consultant! No problem! Click here and find one near you!
Easy Appetizers to Get the Party Started!
Our Mango Peach Salsa is tasty right out of the jar….try these appetizer recipes for your next get-together. Easy and delicious.
Dining In instead of Out!
Entertaining at home is made even easier (and more affordable than eating out) with TSG.
- Tortellini Salad – This tortellini salad is a great base recipe. Feel free to add other veggies to suit your tastes. I added red onions and bell peppers to kick it up a notch!
- Grilled Beef Skewers – Weather not cooperating? These skewers can be broiled or put on the grill.
Recipes for the Family
Gather up the family for hot dogs, coleslaw and brownies made special with TSG. Meal time doesn’t get any easier or tastier than this!
Post a comment and let us know what is your favorite TSG recipe!
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April 14, 2011
With March being National Sauce Month, I thought it would be a perfect time to highlight Two Sisters Gourmet delicious line of sauces. From BBQ to Simmerin’ Sauce, TSG sauces are perfect pantry staples to have on hand. What I love about bottled sauce is with a turn of the lid, and a few items from the fridge or freezer, I can create a tasty and satisfying meal. Perfect for bringing gourmet to everyday!
Think Outside the Bottle
It’s easy to get creative with TSG sauces. They are versatile, full of flavor, and no MSG.
Sisters Southern Sweet Barbecue Sauce
We all know that BBQ sauce is great brushed on grilled meats or as a dipping sauce for chicken tenders. Did you know it also makes a great sauce for pizza? Try TSG Southern Barbecue Pizza. Perfect for when the crowd is at your house for March Madness playoffs!
Serious Steak and Grilling Sauce
Who says steak sauce is just for steak? A perfect side dish, Sassy Baked Beans is a 5 ingredient recipe using items that you may already have on hand. This dish comes together in a matter of minutes and is full of protein.
Vermont Maple Dijon Grilling Sauce
Meatballs….we all have our favorite tried and true recipe. Want a meatball to remember? Try meatballs with Vermont Maple Dijon sauce — perfect party food.
Island Ponzu Sauce
Chicken and Shrimp Stir Fry is a delicious all in one meal. For an even healthier version, serve over brown rice or quinoa.
Slow Cooker Sauces
TSG’s Simmerin’ Sauce line up is an international flavor journey – no passport needed! In additional to making supper a snap when used in a slow cooker, these simmerin’ sauce recipes can also be made on the stove top. Perfect for when time is of the essence.
Tuscan Country Simmerin’ Sauce
A trip to Italy not in the budget? Tuscan Country Simmerin’ Sauce brings the fresh flavors of the Tuscan countryside to your table. Try the Simply Delicious Chicken Cacciatore – perfect comfort food after a long day.
Asian Barbeque Simmerin’ Sauce
Take a culinary trip to the Far East with Asian Barbeque Simmerin’ Sauce. Hints of soy, sesame, garlic, chili, and ginger combine for true Asian flavor. Try Hot & Sour Chicken Soup, perfect for when you feel a cold coming on!
Mild Madras Curry Simmerin’ Sauce
Your last stop on our International flavor tour is to India with Mild Madras Curry Simmerin’ Sauce. Tempt your family with Curried Butternut Squash Soup. Also a perfect recipe for when you’re expecting dinner guests.
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March 17, 2011
Your passport to international flavors awaits you with our new Simmerin’ Sauces! Perfect for your slow cooker, these sauces make dinnertime a snap.
A trip to Italy not in the budget? Our Tuscan Country Simmerin’ Sauce brings the fresh flavors of the Tuscan countryside to your table. It will have you saying (or singing!) That’s Amore……… Try the Simply Delicious Chicken Cacciatore or the Hearty Minestrone Soup — perfect comfort food to come home to after a long day.
Or take a culinary trip to the Far East with our Asian Barbeque Simmerin’ Sauce. Hints of soy, sesame, garlic, chili, and ginger combine for true Asian flavor. From Asian-Style Short Ribs to Hot & Sour Chicken Soup, this versatile sauce is a must for your pantry. It can even be used as a dipper for egg or spring rolls!
Your last stop on our International flavor tour is to India with our Mild Madras Curry Simmerin’ Sauce. Tempt your family with Coconut Curry Chicken, Curried Butternut Squash Soup or use over meatballs for a new twist! The mild spices and coconut milk will warm you from within.
And last but not least, two new additions to our Two Sisters Gourmet Sauces and Dressings line up.
Serious Steak and Grilling Sauce will entice the entire family. Use this sauce to make Pecan Crunch Chicken Drumettes, Sassy Barbecue Beans, or Serious Meatball Appetizers. Also excellent as a marinade or brush on grilled meat – its spicy overtones give it a kick!
Rosy Raspberry Basil Vinaigrette will brighten up any salad with its fresh taste. This versatile dressing can also be used as a dipping sauce for bread or over pasta for a light meal (refreshing after the Holidays!) Try Leafy Greens with Orange & Avocado, Luscious Raspberry Lemon Chicken, and Rice & Apple Salad with Tangy Cheese. This is a pantry must.
Can’t wait to try our fabulous new products? Easy online shopping is a click away…Bon Appetit!!
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December 16, 2010
Having a “staycation” this weekend? Think the islands and create your own little haven. Right about now, it seems to me that summer gets oppressive. I’ve just been told that June was the hottest June in the history of record keeping for the earth! Days are hazy, hot and humid where we are, and the idea of an island retreat sounds pretty inviting, but isn’t in the cards. So how about creating a little paradise dinner on your own!
1. A long cool drink is in order. You can make a killer raspberry iced tea, or something more exotic that pink with fruit in it – I always like a Planter’s Punch
2. Set the table for fun – Decorate with colorful placemats and flowers or fruit, like a whole pineapple and some lemons and limes
3. Cook and Eat outside – Nobody wants to heat up the kitchen. Make a great fresh green salad topped with TSG Garlic Parmesan Vinaigrette. Skewer some Caribbean Chicken Kebobs made with Island Ponzu Sauce. Have piles of light fresh fruit for dessert
4. Set the mood with steel drum music and candles (maybe Banana Leaf) flickering.
Enjoy your tropical getaway!
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July 29, 2010
I’m in heaven! My first tomato of the season ripened and was consumed this weekend. The taste of a fresh tomato reminded why I don’t eat many tomatoes the rest of the year. The aroma and taste are so concentrated compared to the bland produce of winter. I have had a garden most years of my married life –with varying degrees of success. This year the tomato plants barely grew, but they are producing – and they are good!
At the beginning of the season, it’s not too hard to figure out what to do with the tomatoes as they come off – sliced on salads, sandwiches and hamburgers really are the best. But after a few weeks, you have more than you can eat for lunch! And you don’t want to refrigerate fresh tomatoes, it destroys the taste. If you must refrigerate them to make them last, bring them out about 24 hours before use to let their natural flavor enzymes rev up.
Easy Weekend Tomato Recipes
So here are my weekend recipes: bruschetta (with tomatoes roasted or not), fresh salsa – straight or for salads, and of course in our house – grilled!!
Salsa and bruschetta are really first cousins. For simple fresh salsa, just dice the tomatoes, add diced onion and cilantro for the basics. Peppers, garlic, oregano and fresh corn are up to you –even pineapple and mango are great additions! Beyond chips, salsa is a great topper for fish and hamburgers too!
Bruschetta you could really call salsa with olive oil! And maybe some extra flavors. The bruschetta usually goes on toast as an appetizer. Here’s a simple recipe to use. If you also happen to grow fresh basil, add that in for extra zing!
If you really want to go wild, have some great fresh cold tomato Gazpacho soup for a refresher!
Easy Spaghetti Sauce Recipe
At the end of the season, I look forward to getting a crate of them to slow roast down to spaghetti sauce. Just pile in the quartered tomatoes, onion, garlic, basil and oregano and let it go in the oven all day on low heat (about 250 degrees)- when the water has been largely been cooked out and most things dissolve when stirred – then batch the mixture in the food processor or put through a food mill. Then freeze in the size that best suits your cooking. If you tire of spaghetti sauce, you can always add a little milk for creamy tomato basil soup. YUM!
Nothing like fresh tomato taste all year round!
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July 8, 2010