Thursday, November 22, 2007

Black Friday Sale Already In Progress

Holiday specials on include a five dollar off coupon, FREE jalapeño hot sauce, and FREE shipping on any order totaling $99 or more.

Newly launched is the RoJo's Gourmet Food Gift Certificate. These gift certificates can be purchased in any value from $5 up and can be emailed to your recipient instantly or we can print the gift certificate and mail it to you or your recipient. Either way the RoJo's Gourmet Foods Gourmet gift certificate is the easiest and most versatile gourmet gift available.

With all the insanity of Black Friday and Cyber-Monday RoJo's Gourmet Foods has launched it Holiday Sales promotions on Thanksgiving day. Now you can save yourself from the turkey and stuffing induced coma by hopping on your computer and doing a little holiday shopping from the comfort of your home.

Make the foodie, home cook, tailgater, or anyone excited about their gourmet gift this year. No standing in long lines, no worries about returns. Everyone loves to get a gourmet gift!

Shipping is automatically credited to your order when you reach $99. Use coupon code 5OFF to get five dollars of any order of $50 or more. Use Promo code NL0907BAJ on check out to get your FREE bottle of Gourmet Jalapeno Hot Sauce.

Monday, November 19, 2007

Surfing and Hot Sauce Meet at Scorpion Bay

Warm up your chilly winter night with the taste of Baja Mexico.

Upon returning home from numerous surfing adventures, they'd often find themselves craving that spicy, robust flavor synonymous with the Baja palette. So, with the knowledge amassed from the many adventures, complemented by a hearty dose of experimentation, three unique gourmet-style hot sauces that echoed the true taste of Baja were created. Enter Scorpion Bay Hot Sauce.

So, what makes Scorpion Bay unique, you ask? For starters, the gourmet-style sauces are unmistakably thick. As in T-H-I-C-K! Instead of making them easier to pour by thinning our sauces, they simply redesigned the bottles with a wider opening. And Scorpion Bay Hot Sauces can be used in a variety of ways: as a marinade, a delicious spike for chili, soups and salad dressings, and of course, all of your favorite Mexican foods. Better yet, come up with your own recipe and let us know. After all, variety is the spice of life!

Chocopotle Chipotle Hot Sauce Smoky. thick. Sweet. And a slight hint of chocolate. We combined them all, and added a few sprinkles of our own secret ingredients to bring you Chocopotle! A perfect as a marinade for pork or Portobello mushrooms. Thinking about a BBQ? Brush it on tofu, meat or whatever you have grilling over the coals. Once you've tasted this unforgettable hot sauce you'll find yourself saying, Chocopotle, where have you been all my life!

De Arbol Hot Sauce. Close your eyes and picture the quintessential hole-in-the-wall Baja taco shop. See that bowl of fresh homemade hot sauce on the table? Yep, that's what we've made. We took those De Arbol chili peppers people love, added creamy tomatillos and soon had a thick, fiery, authentic taco shop style hot sauce literally brimming from the bottle. Go ahead introduce it to chili, pizza, chips, fish tacos,the list is infinite as the flavor!

Like nothing you have tasted before, Hotacado Avocado Hot Sauce, this tasty original combines two staples of Baja--Haas avocados and fresh, sun-ripened jalapeno to create an unmistakably thick and creamy green sauce. Of course, you'll also taste that signature Scorpion Bay kick! Spike up your salad dressing, pour it into a bowl as a chip dip, add a splash to your eggs and be sure to have it on hand when the fish tacos are on the table.

Follow the link to find even more interesting gourmet gift on sale now!

Surf the Flavors of Baja...

Tuesday, November 13, 2007

Monty's Gourmet Score FIVE More Awards

Gourmet Sauce maker Monty Fritts has done it again at this years Scovie Awards. The Scovie Awards are the National Fiery Foods competition that all spicy food and barbecue manufactures look to as an industry standard of excellence. This competition is held each year at the National Fiery Food Show in Albuquerque, New Mexico.

Monty has been winning awards at this competition for years and this year is no exception. He has brought home four awards for 2008.

This years winning products are:

Monty's Smokin' Roasted Garlic Barbecue Sauce - 2nd Place
Monty's Fire Lizard Hot Sauce - 2nd Place
Monty's Party Picante Roasted Garlic - 2nd Place
Monty's Party Picante Cranberry - 3rd Place
Monty's Party Black Bean & Corn Chipotle - 3rd Place

You can get more details at or even buy these awesome sauces there!

If you would like to try any of Monty's award winning simply follow the link and start shopping. You can get an additional 10% off your order by entering the code: SCOVIES08 upon checking out.

Sunday, November 11, 2007

Holiday Recipe: Brined & Smoked Thanksgiving Turkey

Smoking your holiday turkey is a way to bring some new life and flavor to a favorite family tradition. Brining your bird will ensure that it is both flavorful and juicy upon serving.

1 gal water
1 cup fresh lemon juice

3/4 cup orange juice
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped yellow onions
2 jalapenos, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped garlic
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon hot sauce (your favorite)

1 teaspoon dried Mexican oregano

½ cup Dry Rub or Cajun Seasoning
Vegetable Oil

1 Whole Turkey 12-16 lbs (not larger)


  1. Mix all brine ingredients in a clean pail that will accommodate your turkey and the brine solution. Stir brine until well mixed.
  2. Remove giblets and wash turkey under running cold water.
  3. Place turkey in brine and allow soaking for 12-24 hours.
  4. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  5. Rinse turkey under cold water, and pat dry. Rub the vegetable oil and Cajun seasoning or your favorite BBQ rub over the outside and cavity of the bird. Place in a disposable roasting pan.
  6. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Note: We recommend apple wood or other sweet fruit woods for smoking turkey as they impart a milder flavor than hickory or mesquite.

It is not suitable to stuff a turkey for smoking. Prepare your favorite stuffing and serve it along side this wonderful bird.

Saturday, November 10, 2007

Holiday Shopping Done Right

Hello Gourmet Food Enthusiasts, does this scene look familiar? Are you ready to do it again this year?

Remember last year when you saddled up and toughed it out. You found yourself in endless line in overcrowded stores battling for the last whatever was on the shelf. You only got the pleasure of that experience if you found parking. Hours of frustration; driving around in circles to get beat out of a spot by someone who could care less that they just cut you off to get the spot you were turning into. Then when you finally get back to you car you find a shopping cart and your car have become intimate while you were gone. Does any of that sound familiar.

This year do your shopping from your computer, in your warm house, enjoying a beverage or snack and saving yourself the frustration, the cost of gas and parking, not to mention the cost of dent removal, and possibly weeks of therapy to follow.

RoJo's Gourmet Foods
is here to help with your holiday shopping. Over the next week we will be completing two new phases that will make things even easier for you. Currently we have started adding Cost Comparison prices to each of our items. This will allow you to see two or three other popular shopping spots for that particular item without having to bounce around the net. With comparative pricing offered you will be sure that RoJo's Gourmet Foods is not only offering you the best gourmet food products available, they are also offering you the best prices.

We will also be offering gift wrapping and gift packaging services so that you can have your gourmet food gift delivered right to the person it is intended for with out having to wrap and re-ship the package. There will be different levels of wrapping service available to accommodate your varied needs.

As always we guarantee all of our products and services. If you have any suggestions, questions, or comments, please let us know via the contact information area at

Thursday, November 01, 2007

Holiday Recipe: Green Chile Cornbread Stuffing

An excerpt from the cookbook “Crazy from the Heat”, written by the spicemeister himself; Dave Hirshkop, creator of the world famous Insanity Sauce. This recipe may not cause, or cure any mental illness, it is sure to wake up your bland Holiday side dishes.

Serves 8

Heat Rating – 2/8 Chiles



2 C yellow corn meal
2 C all-purpose flour
½ C Sugar
2 TBS baking powder
2 TSP salt
2 C milk
2/3 C vegetable oil
2 LG eggs


1 LB chorizo, casings removed
2-1/4 C onions, chopped
2 red bell peppers, seeded chopped
1 fresh Anaheim Chile, seeded chopped
¼ C fresh cilantro, chopped
1-1/2 TSP dried oregano
2/3 C low sodium chicken broth


To prepare the cornbread, preheat the oven to 400 degrees F. Butter a shallow nine inch square baking dish. In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl whisk the milk, oil, and eggs. Add the milk mixture the dry ingredients and stir just until blended. Transfer the batter to the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool. (The cornbread can be prepared up to two days in advance. Cover and refrigerate until serving or using in stuffing.)

To prepare the stuffing, preheat oven to 375 degrees F. Cut the cornbread into ½ inch cubes ( you’ll need 12 cups). Transfer to a baking sheet and bake until cornbread cubes are dry but not hard, about 15 minutes. Transfer to a large bowl.

Butter a 9 X 13 inch glass baking dish. Cook the chorizo in a large skillet over medium heat until brown and crumbly, about 10 minutes. Reduce heat to medium-low, and add onions, bell peppers and chiles and sauté until tender, about 15 minutes. Stir the chorizo mixture, cilantro, and oregano into the cornbread. Mix in enough of the broth to moisten the bread. Spoon into the prepared baking dish. Cover with buttered foil, buttered side down. (The stuffing maybe prepared to this point 1 to 2 days ahead and chilled.) Bake in a preheated 375 degree F oven until heated through, about 50 minutes. Serve Warm.

You will find this and other favorites made fiery in Dave’s Insane cookbook; Crazy from the Heat!

Wednesday, October 31, 2007

Review: Grumpy’s Private Reserve Bar-B-Que Sauce; Not So Bold.

Hello Foodies and specialty food makers, today’s sampling is Grumpy’s BBQ sauce; Not So Bold flavor. If you would like to see your product reviewed on The Last Bite, email us to find out where to send your samples.

Initial Impression: The jar I received to sample is pre-label change. The sauce is contained in a standard barrel jar and is wrapped with a fancy die cut label. This sauce looks like it has been in grocery stores forever. There is a label over the ingredients declaration. Hmm? Let’s peel it off and see what happens.

Ingredients: Brown sugar, water, tomato paste (tomatoes), apple cider vinegar (diluted with water up to 5% acidity), yellow prepared mustard (vinegar ,mustard seed, salt, turmeric and spices), liquid smoke (purified natural liquid smoke, water), hot sauce (peppers, vinegar, salt),honey, black pepper, spices, kosher salt, oriental hot mustard (mustard, turmeric), cayenne pepper.

The ingredient list is really nice and clean. There are no preservatives or artificial anything. I did peel off the ingredient label that covers the original declaration. It looks like the type of liquid smoke has been changed and that’s it, no nefarious goings on here!

Appearance: This is one rich, thick, and sexy sauce. It is reddish brown sauce and there are sparse but definite pieces of herbs and spices floating around. The consistency of this barbecue sauce lends it to many applications. It was super thick and brushes on and sticks to your meat nicely. It also makes a great dipping sauce since it won’t drip off of whatever you’re ‘queuing.

Aroma: Mouthwatering. I’m not sure what else to say. I popped the cap and took a whiff. It made my mouth water like crazy. Now that I calmed down I can tell you that this sauce has definite layers of aroma. At first you get a sweet tomatoey perfume, next the vinegar pops you in the nostrils and makes your mouth water. The velvety smokiness comes in for the finish and practically hypnotizes you.

Taste: Sweet, tangy, and smoky with emphasis on sweet. This could be a dessert sauce. Tasting it from the jar it has a definite tangy fruity flavor. There are some larger pieces of peppercorn in it. Like magic they appear in your mouth and add yet another layer of flavor. The pepper is pronounced but not overpowering or out of balance. I detect the ever so slightest zest, but not what I would call spicy. Not so bold is definitely the right designation for this flavor.

The Food Test: Since we were having some nice weather I decided to fire up the grill and throw some yard stroller on it. Well not the whole bird just some leg and thigh sections. I gave it a quick rub down with poultry spice and barbecue rub and fired away. Once the chicken was done I brushed the Grumpy’s on them. Since there is such a high sugar content I didn’t apply it until the last few minutes. The Grumpy’s takes well to heat and the caramelization of the sugars rounds out all of the flavors.

Conclusion: Grumpy’s Private Reserve Bar-B-Q Grumpy’s Private Reserve Bar-B-Que Sauce Not So Bold is ue Sauce Not So Bold is a thick and rich Kansas City style barbecue sauce. It has layers of flavor that include mustard, black pepper, and smoke. Not So Bold has very little detectable heat so it would be perfect for those in your family that prefer you don’t singe off their eyebrows. A Chile-head may require the addition of some heat or an upgrade to a spicier flavor of Grumpy’s. Overall Grumpy’s Private Reserve Bar-B-Que Sauce Not So Bold is a fine example of how a KC Style BBQ Sauce should taste.

Packaging 8/10 – Fancy Die Cut Label
Aroma 9/10 – Overpowering
Appearance 8/10 – Thick, Rich, Sexy
Taste 8/10 – Layered Flavors
Heat 2/10 – Barely Detectable.

Overall 8/10 – How a KC Style BBQ Sauce should taste.

Barbecue Sauce on Foodista

Tuesday, October 30, 2007

Doctors Test Hot Sauce for Pain Relief

WASHINGTON (AP) — Devil's Revenge. Spontaneous Combustion. Hot sauces have names like that for a reason. Now scientists are testing if the stuff that makes the sauces so savage can tame the pain of surgery.

Doctors are dripping the chemical that gives chili peppers their fire directly into open wounds during knee replacement and a few other highly painful operations.

Don't try this at home: These experiments use an ultra-purified version of capsaicin to avoid infection — and the volunteers are under anesthesia so they don't scream at the initial burn.

How could something searing possibly soothe? Bite a hot pepper, and after the burn your tongue goes numb. The hope is that bathing surgically exposed nerves in a high enough dose will numb them for weeks, so that patients suffer less pain and require fewer narcotic painkillers as they heal.

"We wanted to exploit this numbness," is how Dr. Eske Aasvang, a pain specialist in Denmark who is testing the substance, puts it.

Chili peppers have been part of folk remedy for centuries, and heat-inducing capsaicin creams are a drugstore staple for aching muscles. But today the spice is hot because of research showing capsaicin targets key pain-sensing cells in a unique way.

Read the Entire Article

Sunday, October 28, 2007

Great to Give, Fun to Receive - Gourmet Sauces

Whether it's Monday Night Football or Christmas Day, RoJo's Gourmet Foods has the right gift for you to give. Gourmet food items are loved and enjoyed by everyone, and are moderately priced so that this holiday does not mean trying to pay off your credit cards by next holiday season.

The image above is the Monty's Best Buffalo Wing set. brand new and already earning awards this set is sure to please. With the original Buffalo style wing sauce there are also some less traditional flavors like Teriyaki Buffalo Wing and Roasted Garlic Buffalo Wing, and the Super Spicy and HOT Wing sauce for the die hard Chile-heads.

There is the new Chile-head survival kit from Dave's Gourmet; creator of the world famous Insanity Sauce. Each retro lunch box kit contains two full five ounce bottles of Dave's famous hot sauce. One bottle of his Hurtin' Jalapeno Hot sauce; perfect for eggs, taco's, burritos, or anything you want to inflict flavor on. The other five ounce bottle contains Dave's famous Temporary Insanity Sauce. This sauce is perfect for inflicting severe but temporary agony on yourself or others. Temporary Insanity Sauce is a ultra-hot extract based sauce that delivers great flavor and incredible heat. You will also get a package of Dave's Insanity Popcorn; a snack food guaranteed to deliver both pleasure and pain. It is the hottest snack food on the planet! Don't forget the awesome retro lunch box. It is a metal, painted number; not like the trashy plastic stuff they sell nowadays!

The Aussie Originals Outback gift set is made up of two sauces. Aussie Originals Ginger & Lime Soakin' Sauce is bonzer on Chicken, fish, tofu, and so much more!. It makes a great marinade, dressing, grill or dipping sauce. Aussie Originals Spiffy Steak Sauce is bonzer on steaks, burgers, meatloaf and Chicken. It makes a great marinade, grill or dipping sauce.Together they will work wonders on all your favorite foods. Made with the finest ingredients available. These are definitely the bees knees. So fire up the Barbie and pour on the Aussie Originals!

Two Goombaz is the ultimate in Italian Gravy(pasta sauce), and now you can have the entire experience in the Two Goombaz Italian Gravy Gift set. You'll get Tony's Basil & Garlic, Meadow's Marinara, and Paulie's Puttanesca. That's right, Da Whole Crew. A whopping Three pounds of gravy! Your taste buds will be amazed with the intense fresh flavors that can only be created in small batches. We do this to preserve the incredible, old world flavor of these treasured family recipes. However you choose to use The Two Goombaz Gourmet Italian Gravy, you can be assured that there is no better sauce available.

Follow the link below to find more interesting gift sets on sale now!

Shop Early Rest Sooner ...

Saturday, October 27, 2007

Review: Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce

Hey Foodies what’s shakin’? Well I’ll tell you what’s shakin’; this bottle of Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce. Got any idea why it’s shakin’? It’s shakin because Crazy Ed put this silly little flip top restrictor cap on a nice thick hot sauce and the only way to get enough of the darn stuff out is to shake the shit out of the jar.

Initial Impression: The fist thing I noticed about 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce is that it looks remarkably like Tabanero sauce. The big difference being that Tabanero is 10 words less than 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce. Beside the extremely verbose title I think this packaging look cool. I like the clear label; it really shows of the amazing orange color of the sauce. The visual appeal of this sauce made me feel joyful, as if something good was about to happen. Now if you could only figure out what you actually want to call it.

Ingredients: Fresh carrots, selected red peppers, fresh onions, key lime juice, garlic & salt.

Hmmm? Carrots are listed before peppers; and where is the beer? The name says Chili Beer in big letters remember; 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce. I guess in all fairness it does say “Brand” after “Chili Beer”. I gotta say though, I was actually expecting to see beer in the ingredients list. I suppose I have to let this one go since I don’t have baboon listed as ingredient in my stuff.

Appearance: Boy this 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce is bright orange and nice and thick. It sticks to the sides of the bottle and it also sticks to whatever you put it on. Now I am really getting anxious to taste this practically glowing orange sauce.

Aroma: When you smell 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce you might find yourself smiling. I know I did. The crisp fragrance of habanero peppers is dominant here. Upon taking another generous snoot full of this pleasing perfume I noticed the onion is gently lingering in the background. I found the bouquet of 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce to be simple yet well balanced.

Taste: I always like to have a taste before trying any sauce on food. How else will you know with what foods a particular sauce might combine well? When I tasted 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce I noticed that the peppers were not the star of the show here. The acidity of the lime juice seems to jump out at you first. The next thing to happen is a little onion flavor comes forward and finally the peppers show up in the form of both flavor and heat. I would rate the heat of 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce at about a 3-4 out of 10. This sauce, however, is so nicely balanced you might not mind the absence of blistering heat here. Of course this is Hot Sauce blog!

The Food Test: When I first saw 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce I thought Beer. And what goes great with beer, pizza of course. But I was in the mood for some more than just pizza tonight, so I decided to test 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce on a Mediterranean Falafel pizza complete with tahini sauce. Well, I managed to kill about 4 pieces of pizza and I consumed about ¼ of the bottle of 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce. I could not think of a better sauce for the job. It’s like they were made for each other. This tangy, oniony, pepper sauce has won over my palette with or without the beer.

Conclusion: 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce is obviously suffering from some sort of multiple personality issue or perhaps even an identity crisis. Regardless of the name I like this sauce! Even though on the back it says “use chili beer hot sauce…” and there is no beer in it, I like this sauce. If you want a great flavored sauce that won’t burn your face off, you’ll like this sauce too!

Packaging 7/10 – 100% Natural Crazy Ed’s Cave Creek Chili Beer Brand Hot Sauce?
Aroma 9/10 – Fresh, Habanero & Onion
Appearance 9/10 – Bright Orange
Taste 9/10 – Well Balanced
Heat 4/10 – Not Habanero Hot.

Overall 8/10

Monday, October 22, 2007

Review: Sweet Sunshine Chili Sauce Atomic

Hello All, today’s sampling for The Last Bite is Sweet Sunshine Chili Sauce Atomic flavor. It’s been a little while since my last review and I’m excited to share my experience with this very interesting looking sauce. The label boldly states “FLAVOR BEFORE FIRE”

Initial Impression: I like the multifaceted bottle being used here, and I think it would have made a great statement if it were not wrapped with one of the most ADHD labels I have seen in a long time. There was so much going on here I almost had to take a Xanax to remove the tamper seal. While we’re on the subject of tamper seals, in my opinion clear is a bad choice for a clear bottle. The inside of the neck is always goopy and makes the products overall appearance sloppy looking. A complimenting color may have even toned down the label a bit.

Ingredients: Sugar, Water, Vinegar, Ripe Red Savina Habanero Peppers, Mustard Seed, Ancho Peppers, Corn Syrup, Cayenne Peppers, Habanero Peppers, Molasses, Modified Food Starch, Salt, Worcestershire sauce, Natural Flavors, Onion, Spices, less than 1/10 of 1% sodium benzoate and potassium sorbate.

When I started reading the ingredients I became a bit confused. Sugar is the most abundant ingredient on the label. There is also corn syrup and molasses, just in case your blood sugar starts to drop during your meal. The ingredients looked a bit more like a spicy barbecue or steak sauce.

Appearance: This is a thick one. Dark and rich looking, it still has me thinking barbecue. There are tiny red flakes, and light and dark colored seeds. Overall the sauce has a nice look and is fairly appetizing, but I just can’t help wanting to put it on ribs or brisket; maybe it’s the color?

Aroma: POW! Red Savina is definitely the first thing you smell, however I get the sense that this is a pepper mash that I smell. It has that tangy slightly fermented pepper smell you get from a mash. I left the bottle open for a little while to let it breathe. The pepper smell is so pungent I can’t really pick up anything else.

Taste: Straight from the bottle, I tried a small drop. The label says it’s ATOMIC, so I approached it carefully. There is even a caution warning across the label. Sweet, No, not “sweeeet!” as in awesome, just sweet as in sugary sweet. A little heat followed but nothing that I would call atomic. No hazmat cleanup crew needed to do tonight’s dishes people; it was a false alarm. Oh, and if the flavor that they were going for is sweetness, then you certainly do get flavor before fire.

The Food Test: I was hoping this sauce would be elevated by the right food choice. Since it was very sweet and close to a steak or barbecue sauce I thought steak might be a good choice. I dipped my first cut of juicy rib eye into a small puddle of Sweet Sunshine Atomic Chili Sauce. The juice from the steak mixed with the sauce and hit the back of my throat as if I had just swallowed a handful of thumbtacks. After I coughed up a lung I drank a little iced tea and tried it again. There is a lingering heat from the chiles, but the overriding flavor here is the sweetness. I don’t get any layered or flavor complexity during the consumption of this sauce but there is a slight smoky aftertaste after some time.

Conclusion: Sweet Sunshine Atomic Chili Sauce is ok. If you like sweet sauces and are a fan of red savina mash you will like this sauce. If it’s amazing flavor or incredible heat you are looking for this sauce might leave you wanting. For me, this will go in the fridge with the other 30 hot sauces I have in there, and I’ll give it another shot on something out of the smoker.

Packaging 2/10 – Hyperactive Label
Aroma 3/10 – Overpowering
Appearance 8/10 – Thick, Rich, BBQish
Taste 2/10 – Sweet and Flat
Heat 7.5/10 – Not Atomic.

Overall 5/10 – This much sugar is better suited for waffles

Tuesday, October 16, 2007

More Presidential Candidate Hot Sauce Results

The hot sauce polls are tallied and closed for the week ending October 14th, 2007. Clinton has taken a two point lead on Obama and Nunov Deabove is in third place with 10% of the votes.

Giuliani has slipped to 4th place with nine percent of the Chile-heads vote. Dave the creator of the world famous Insanity Sauce; the hottest sauce in the universe ties Gore, Thompson, Romney, and McCain in fifth place, a slip from last week.

The newest candidate to join the Chile-head Presidential campaign is Ron Paul. Since his label was just created the stats are not yet available.

Vote for your favorite candidate at RoJo's Gourmet Foods by ordering their sauce. We will update you every week until the Election. If there is a candidate that you don't see on our list let us know if you want to vote for them. If you think you stand a better chance all you need to do is email us and order 10 cases and we'll make you a label. To get your own Presidential candidate label email us at

Vote/Buy your candidate here...

Friday, October 12, 2007

Really, It's Gourmet - Huitlacoche?

When you think of Mexican cuisine, what image comes to mind? If you are like most people it's gonna be burritos, tacos, enchiladas and a myriad of other Americanized dishes that have been adjusted to please our pallets. Today however we are looking into a food that never really quite caught on around these part, until now?

American farmers call it "smut" and "devil's corn" and consider it a disease to be eradicated. The people of Mexico as well as the American Hopi Indians consider the fungus a delightful delicacy.

Considered a pest in most of the United States, smut feeds off the corn plant and decreases the yield. Usually smut-infected crops are destroyed. However, in Mexico corn smut is called huitlacoche, (sometimes spelled cuitlacoche) It is pronounced (kweet-lah-KOH-chay) an Aztec word reportedly meaning raven's excrement. Gee, I wonder why they would have called this ever so attractive food by that name. It is considered a treat, even being preserved and sold for a higher price than corn. So to recap; infected corn is more expensive than healthy corn.

For culinary use, the infected kernels are harvested while still immature — fully mature corn infection is dry and almost entirely spore-filled. The immature infected kernels, gathered two to three weeks after an ear of corn is infected, still retain moisture and, when cooked, have a flavor described as mushroom-like, sweet, savory, woody, and earthy. Or as I would describe it a delicate blend of smoker’s lung, sweet corn and sweat socks. The Aztec's fashioned the fungus into dishes of crepes, soups, and tamales.

This fungal infection has had difficulty entering into the American and European diets as most farmers see it as blight, despite attempts by government and high profile chefs. In the mid-1990s and due to demand created by high-end restaurants, Pennsylvania and Florida farms were allowed by the United States Department of Agriculture (USDA) to intentionally infect corn with huitlacoche.

In 1989 the James Beard Foundation held a high-profile huitlacoche dinner. This dinner was intended to get Americans to eat more of it by renaming it the Mexican truffle. The menu was created by Josefina Howard of Rosa Mexicano restaurant and included huitlacoche appetizers, soup, crepes, tortilla torte, and even a huitlacoche ice cream. I’m pretty sure that this foods public relations nightmare has little to do with the name.

Huitlacoche can be bought as a canned good in some markets in the US and over the internet. Some farmers markets and organic growers are endeavoring to bring fresh huitlacoche to their customers and local food service trade. How does that old saying go, “when life gives you lemons…?” If you do manage to find fresh huitlacoche, immediately locate the field and burn it to the ground then turn the soil. If you insist on eating it here is a recipe:

Arroz con Huitlacoche (Rice with Huitlacoche)

1 cup rice, soaked 15 minutes in hot water, rinsed and allowed to dry
1/2 medium white onion, peeled and finely chopped
2 large cloves garlic, peeled and minced
2 tablespoons olive or vegetable oil
1/2 can huitlacoche, or chopped, fresh-cut huitlacoche from two ears of corn
2 cups hot chicken or vegetable broth
1 cup fresh corn kernels (optional)
salt to taste


Sauté the rice, onion and garlic in the hot oil until the rice is golden. Add the huitlacoche and cook until the juices that run out evaporate. Stir in the hot broth and the corn, if using, plus salt to taste, lower heat and cook, covered, until the liquid is absorbed.

Good Luck!

Huitlacoche on Foodista

Thursday, October 04, 2007

Review: Memphis Minnie's Bar-B-Que Joint

When you think of The Haight in San Francisco, images of tie died t-shirts and other eclectic clothing, black light posters, the Grateful Dead, and Janis Joplin might come to mind.

When I visit The Haight it’s smoke that I think about! Not the kind of smoke that is typically associated with that bohemian part of town, the smoke that comes from a little barbecue joint called Memphis Minnie’s Bar-B-Que Joint & Smoke House.

You can’t help but to notice the little red building with its windows ablaze and the cartoon like sign featuring a jolly chef toque adorned porker. We actually came across it as if by mistake. After being smacked in the nose by the aroma of wood smoked meat we frantically looked around wondering where the intoxicating BBQ smells were coming from.

When you enter you find yourself transported instantly to the Deep South. The smell of barbecue is heavy in the air and there is row of tables occupied by a wide variety of patrons clearly enjoying their meals. There is a small pie case that displays some of the regional desserts, the sauces that they make, and some piggy influenced chachkis, which can be found all around the restaurant.

At first I found the menu board to be a bit complicated. I don’t mean to say I didn’t understand what the items on it were; I wasn’t sure why some of the items were on it. I guess when I really think about it one item kept distracting me; Premium Sake. As it turns out I am not the first to point out that Sake and barbecue are an odd combination. Their official position on the sake is that there are similarities in the long standing traditions and artisanal approach to both, and besides, the Sake tastes great and so does the barbecue so together they are doubly good. Ok, I’ll buy that. Some people drink red wine with fish and white wine with beef, and some people will drink Sake with barbecue.

Since we just happened to end up at Memphis Minnie’s and this was not a planned review I was a bit unprepared to order the variety of foods that I would for a typical menu sampling. Since I was with a couple of other people I just let them know that I would be eating off their plates for the sake of the review. They hesitantly agreed.

I ordered the Minnie’s Taster; three meats with a choice of two sides. On my plate will be the Texas Big Bones, the 18hour Smoked Texas Brisket, and the Memphis Sweet Smoked Pork. Accompanying those meats will be the Potlikker Greens and the Tart ‘n Tangy Slaw. In addition to those I will also be sampling the St. Louis Smoked Pork Ribs. I really had my mind set on the Andouille sausage, alas there was none. In all fairness it does say “Not All Items Are Available All The Time” right on the menu board.

I prefer to start with the sides, let’s get the supporting cast out of the way so that we can get to the main event. The slaw is crispy and tangy. There are slivers of red onion and bell pepper which compliment the shredded salad. This is not your typical California creamy mayo slaw. The dressing is on this is vinegar based and has a distinct twang to it. There is a sweetness that follows as your taste buds snap back, but it is well balanced and not sugary.

The Potlikker Greens are prepared in a classic down south manner, with onion and vinegar and slow cooked tender greens. I found these to be quite delicious but a little sweeter than I like. I did put about half of them down before the sweetness got to me.

Center stage was a battle for the best and quite honestly I find it almost impossible to pick the best of these incredible smoked delicacies. The beef ribs are rich and dark with a zesty bark. The meat comes away from the bones cleanly and they are the most tender beef ribs I have ever experienced. Next, the pork shoulder, buttery soft and smoky with just the right amount of spices. The outside pieces are sweet and sticky from the slow cooking process. No knives are needed here. The beef brisket was juicy and tender. The flavors were mesmerizing and the texture was perfect. There was a quarter inch smoke ring on the tender beef slices. The St. Louis Ribs also came away from the bone cleanly. The outside was crusted with spices and slightly charred meat while inside; the tender pork, pink from smoke was juicy and sweet. I struggled with the idea of putting sauce on this perfectly cooked meat but the variety of sauces on the table was intriguing.

On the table were three sauces Red, Vinegar, and Mustard sauce. First the Texas Red; Bold, tangy, and sweet, the flavor of ginger and clove stood out. The North Carolina Vinegar Sauce is tangy but not sour. I think the word vinegar in the name of this sauce is a bit misleading. It is fresh and herbal and really wakes up the meat you sprinkle it on. South Carolina mustard sauce is a just little sweet and has a delicate nature. It is a perfect accompaniment for the any of the pork dishes. All of the sauces were balanced and enhanced the meats. They were delicate enough to let the meats natural flavors come through, yet bold enough to stand up to the rich smoky meats that they adorn.

In Northern California where you find barbecue restaurants with no pits, and heavily sauced meats cooked in ovens, Memphis Minnie’s is a whole new world; like walking through a portal to a land where barbecue matters. The meats are perfectly prepared and the sauce is optional if needed at all. If you can’t go to the Deep South to experience the real barbecue culture, go to Memphis Minnie’s and experience real Bar-B-Que!

Memphis Minnie's. 576 Haight (at Steiner), S.F. (415) 864-PORK. Tues.-Sat., 11 a.m.-10 p.m.; Sun., 11 a.m.-9 p.m. Beer, wine, and sake. American Express, Discover, MasterCard, Visa. Wheelchair accessible.

Sunday, September 23, 2007

Presidential Candidate Hot Sauce Results

It's Sunday night and the polls are closed for the week ending September 23rd, 2007. Currently Obama and Clinton are running neck and neck, each of them earning 12 percent of the Chile-head vote. Giuliani is bringing up third place with ten percent of the Chile-heads vote. Dave the creator of the world famous Insanity Sauce; the hottest sauce in the universe ties Nunov Deabove, Gore, and McClain for forth position.

The newest candidate to join the Chile-head Presidential campaign is Ron Paul. Since his label was just created the stats are not in yet.

Vote for your favorite candidate at RoJo's Gourmet Foods by ordering their sauce. We will update you every week until the Election. If there is a candidate that you don't see on our list let us know if you want to vote for them. If you think you stand a better chance all you need to do is email us and order 10 cases and we'll make you a label. To get your own Presidential candidate label email us at

Vote/Buy your candidate here...

Thursday, September 20, 2007

Chile-heads Votes Make a Difference!

You have a voice, and you want it to be heard. You also have an insatiable love for hot sauce. Well, we're here to help you out - we've combined the two!

All you have to do to vote for your favorite candidate is purchase his or her hot sauce! That's it - no long polling lines, no confusing voting machines. Heck - you can even vote multiple times, if you like! Or you can vote for different candidates! Stuff the ballot all you like - we're not picky here at RoJo's Gourmet Foods. Our motto is "Vote early, vote often."

Brought to you by Dave of Dave's Gourmet; the creator of the hottest sauce on the planet. These are a great addition to your collection or you favorite foods! Spice up your life and spice up the presidential election. We'll keep track of the votes for you here every week so you can follow the leader and make a difference.

Profits from the sale of these sauces will be donated to charities involving cancer research.

Wednesday, September 19, 2007

RoJo's Gourmet Foods Launches New Website, Offers FREE Hot Sauce!

RoJo's Gourmet Foods has built a steady and successful business in the marketplace. While this business continues to flourish, the partners at RoJo's Gourmet Foods wanted to create a web presence aside from that venue.

RoJo's Gourmet Foods has separated a segment of their business away from the marketplace to offer lower prices and less expensive shipping. While there are many benefits to doing business with a large company such as Amazon, there are also costs associated and unfortunately those costs get passed on to the consumer.

With the new independent website live RoJo's can now offer you the same legendary customer service and lower prices and FREE shipping on any order of $99 or more. We wanted to put a few buck back into the pockets of our loyal customers.

To celebrate the launch RoJo's is also offer FREE Award winning hot sauce to anyone that wants it, no strings attached.
Simply add Baboon Ass Brand Jalapeno Hot Sauce to your cart and enter the Promotion Coupon Code: NL0907BAJ

Log into and take advantage of the special offers today!

This promotion code can only be used once and cannot be combined with other offers. This offer is given and may be revoked at any time at the discretion of RoJo's Gourmet Foods. Offer ends September 30th, 2007. RoJo's Gourmet Foods and Baboon Ass Brand are trademarks of Innuendo Enterprises LLC

Wednesday, September 12, 2007

Monty's Gourmet Triumphant with New Line

Sometimes starting over seems like the right thing to do. Especially when it brings you 14 new awards for your efforts.

Innuendo Enterprises LLC congratulates Monty's Gourmet on their recent domination at Chile Pepper Cooking Zest Magazines Fiery Food Challenge.

Here is Monty's press release:

Monty's Gourmet Foods Wins 14 More Awards

Monty has done it again. Monty's Gourmet Foods L.L.C. is proud to announce that it has won 14 more awards at this year’s prestigious Fiery Foods Challenge sponsored by Chile Pepper Magazine.

We have now got 53 international awards for our product lines, but this is a single event record breaker for us.

Ottawa, KS (PRWEB) September 12, 2007 -- Monty has done it again. Monty's Gourmet Foods L.L.C. is proud to announce that it has won 14 more awards at this year’s prestigious Fiery Foods Challenge sponsored by Chile Pepper Magazine.

"We are thrilled beyond belief that we have been honored by all of these awards." Said Monty. "We have now got 53 international awards for our product lines, but this is a single event record breaker for us."

Monty's Gourmet creates a line of hot sauces, picante sauces (salsa), wing sauces and BBQ sauces, all of which were winners in this year’s event.

"Our greatest surprise was the first place golden chile award for our super hot Death Lizard Extract Sauce. We always start with good flavor, but the Death Lizard has an insane amount of capsaicin extract in it, which makes it so hot, it's ignorant hot. We always knew we had great products, but when you can win an award for having a great tasting really hot product, then you know you have really accomplished something."

Monty's also won 3 other golden chile awards for their Black Beans & Corn Chipotle Picante Sauce, Monty's Best Spicy Wing Sauce, and Monty's Best Roasted Garlic Wing Sauce.

The complete list of winning products is:

  • Barbecue Sauce
  • Chipotle Base
    3rd place -- Monty's Gourmet Foods, LLC, Monty's Smokin' Chipotle
  • Smoked
    2nd place -- Monty's Gourmet Foods, Monty's Smokin' Chipotle
  • Hot Sauce
  • Louisiana-Style
    2nd place -- Monty's Gourmet Foods, LLC, Monty's Fire Lizard
    3rd place -- Monty's Gourmet Foods, LLC, Monty's Green Scream
  • Specialty
    2nd place -- Monty's Gourmet Foods, LLC, Monty's Green Scream
  • XXX Hot (with extract)
    1st place -- Monty's Gourmet Foods, LLC, Monty's Death Lizard

  • Salsa
  • Bean
    1st place -- Monty's Gourmet Foods, LLC, Monty's Black Beans and Corn Chipotle
  • Chipotle
    3rd place -- Monty's Gourmet Foods, Monty's Black Beans and Corn Chipotle
  • Hot
    2nd place -- Monty's Gourmet Foods, LLC, Monty's Chipotle
  • Medium
    2nd place -- Monty's Gourmet Foods, LLC, Monty's Medium Hot
  • Mild
    3rd place -- Monty's Gourmet Foods, Monty's Mild

  • Wing Sauce, Hot
    1st place -- Monty's Gourmet Foods, LLC., Monty's Best Spicy
  • Wing Sauce, Medium
    1st place -- Monty's Gourmet Foods, LLC, Monty's Best Roasted Garlic
    2nd place -- Monty's Gourmet Foods, LLC, Monty's Best Original

For more information or to contact Monty for an interview feel free to call 1-785-242-9996.

Monty Fritts, owner
Monty's Gourmet Foods L.L.C.
516 N Main St.
Ottawa, KS 66067
Home Of The LIZARD and 53 international awards for flavor
Monty's Hot Sauces - Monty's Party Picante
Monty's Smokin BBQ Sauces - Monty's Hot Wing Sauces

Friday, August 31, 2007

Surfer brings back the flavors of Baja—in a bottle.

On a quest for the ever-elusive, uncrowded wave south of the border, surfer and hot sauce maker Rob Burns found himself enamored by the zesty food of the Baja region. Once he started to recreate Baja’s distinctive taste through his homemade hot sauces, his friends couldn’t get enough of it, and a company was soon born.

Encinitas, California Aug 31, 2007 – The name Rob Burns seems like an appropriate moniker for someone with a passion for hot sauce. As a master hot sauce maker, Rob has scorched a tongue or two on many occasions. But it was his love of surfing and his travels through Baja, Mexico that led him to find something other than just waves—he discovered a taste for the local cuisine that he simply had to reproduce upon returning stateside. The solution to his dilemma was to ultimately create three distinctive hot sauces that personified Baja’s spicy offerings.

“I started making the sauces at home, mostly for friends and my own consumption, but the demand for the sauces just grew out of proportion,” says Burns. “At that point, I basically had to start a business, or I’d pretty much go broke keeping up with requests. That’s when I created Scorpion Bay Hot Sauce.”

The entrepreneurial Burns, along with his business partners, met one evening to discuss their business plan. While brainstorming over a few beers they decided on naming the company Scorpion Bay after an elusive surf break located just south of the sleepy fishing village of San Juanico, in Baja Sur. It’s a place that still maintains an authentic, rustic feel that echoes the flavor of the sauces Burns creates.

There are three offerings in the Scorpion Bay lineup: Hotacado Avocado, De Arbol and Chocopotle Chipotle Hot Sauce. What makes all of these sauces stand apart is their consistency, which is noticeably thicker than traditional commercial hot sauces. To facilitate pouring, rather than thinning the sauces Burns opted to package his sauces “with wider mouth bottles.” He adds, “We simply refused to compromise, so the bottle redesign was the obvious choice.”

The company’s business plan is a simple one—produce a great product while attaining little more than self-sufficiency and the ability to travel at will. Wade Koniakowsky, a San Diego artist specializing in surf and landscape paintings, created the artwork for the label. Scorpion Bay’s motto, “Do what you love—do it well and you will never go wrong,” is found on the side of every bottle.

Burns’ ultimate goal is to elevate the way people think about hot sauces, so that they’re less of a novelty item and more of a key ingredient to virtually every culinary item.

Currently Scorpion Bay Hot Sauce can be purchased via gourmet food shops across the nation and on their website, which also features easy-to-follow recipes for entrees, side dishes and even hot sauce themed desserts such as “Key Lime Hotacado Avocado Hot Sauce Pie” and “Chipotle Chocolate Sundaes.”

About Scorpion Bay Hot Sauce:

Scorpion Bay produces premium gourmet hot sauces that reflect the regions and cultures we discover during our travels. Our ultimate passion is to find and produce the newest and most original flavors the world has to offer.


Rob Burns, Founder
Scorpion Bay Hot Sauce


If you’d like to find out more about Scorpion Bay Hot Sauce, or to schedule an interview with founder Rob Burns, please call 760-917-2805 or email Rob at

Wednesday, August 29, 2007

Innuendo Foods Updated For 7th Anniversary

How do you celebrate your birthday? Some of us will throw a party, or be the victim of a surprise party. Some will go out for a nice meal with friends, and others simply take the day off work and do nothing.

Innuendo Enterprises LLC is celebrating their seventh anniversary by sporting some new duds on the World Wide Web.

This spiffy new attire was made possible by the very creative web designer Israel Levi at Javlynx in Northern California. Javlynx worked hand in hand with Innuendo Enterprises LLC to provide a seamless, interactive Web experience that was both easy and enjoyable to navigate.

Some of the new features of the NEW Innuendo Enterprises LLC website include a URL update to their new home at , a product page that features pop-up information on each of the click able image links, links to a blog, a newsletter to which you can subscribe, and page that details events they will be attending. There is so much information packed into this new site you may not be able to get to it all in just one visit.

If you like hot sauce, barbecue sauce, marinades or anything to do with great food and fun, help them celebrate their birthday by visiting the new website. If you see something that interests you click on that Contact Us link and send them a quick note.

Sunday, August 12, 2007

Review: University Chicken Sports Pub

One Sunday we were cruising around Santa Clara on various errands. Suddenly there was a cry out from the back seat of the car; “let’s get some hot wings”! So off to University Chicken we go.

I remember this place as the Cluck U Chicken Co. It has been a few years since I had been there and now it seemed to be transformed from a fast food type place to a sports pub. Rumor has it that there was some legal nastiness over the name since there was already a chain with the prior name. But that is a tangent which we won’t bother to follow.

The menu is on the wall over the count at which you order. The food is standard pub fare with a heavy push towards the wings. Some of the patrons in the place were enjoying burgers and onion rings, while other seemed to be sweating in agony over a paper bowl with almost glowing red saucy wings.

We were there for the wings so we stared at the heat scale sizing up the different levels of soon to be self inflicted pain. “How much can I take”, was buzzing through our heads? The levels of heat were listed as follows: Mild, Traditional, Atomic, Nuclear, Traditional Death, Thermo Nuclear, and Global Thermo Nuclear. You can get those wings as standard bone in hot wings or Devil Bites; chicken tenders soaked in the hot wing sauce.

We all agreed that the standard wings are the way to go. I opted for the Traditional Death flavor and the rest of the people in our group went with Traditional and Atomic.

So let’s start at the bottom of the scale; the traditional wings were just that. They were not too saucy with an orangey color, and a vinegary tang. They had just the slightest amount of heat. Being one level from the bottom of the heat scale this wing was as its name described.

The Atomic wings were the next to be tasted. This one confused me a bit. They seemed milder to me that the traditional, however, they are sweet not tangy with a hint of ginger or mace. This flavor confused the pallet in to thinking they were milder. They did have a great flavor and were very enjoyable. It was like an Asian fusion flavored hot wing.

Now it’s time to sample Traditional Death. Really, how hot can they be? They are just trying to scare you with all that death talk. I mean let’s get real it is just food after all…right? Open mouth, enter pain! Now I like very hot food, and that is what these wings are. The sauce is darker than the traditional and there is an ever so slight flavor of extract sauce, maybe Dave’s Insanity, I’m just speculating? By the third wing my face is numb. The pain has subsided to a warm glowing, numb euphoria. I order the 12 piece because I love hot wings. Wing number 6 brings on the lightheadedness and number 7 a slight disorientation. The other people in the party are talking to me but I’m not sure I am hearing what they are saying. Remarkably I answer back. Wing 8 is the end, the numbness is wearing off and we are re-entering the pain phase. I chuckle to myself as I look up at the menu board and realize that there are two more heat levels above what I’m eating. I pack the last four in a foam togo container and hope they don’t burst into flames in my car while I’m driving home.

The atmosphere at University Chicken is typical college sports pub, it’s a bit grimy and neglected looking, and there are plenty of TV’s to watch the game du’ jour. The service is walk-up and soft drink refills are 50 cents. The staff seemed less than enthusiastic. The wings however get the LAST BITE stamp of approval. You can go with mild or face melting heat, traditional, death, or global thermo nuclear… It’s your funeral!

University Chicken

2565 The Alameda
Santa Clara, Ca 95050 - Map It!
Phone(408) 241-2582

Thursday, July 12, 2007

Monty's Smokin' BBQ Sauce; Kansas City Style Done Right!

For those of you who are familiar with Monty’s Gourmet Foods; the new products and complete corporate transformation is old news. The rest of you should get on board because Monty has done BBQ sauce right.

I think we should start with the most standard flavor; Smokin’ Mesquite BBQ Sauce. It is a blend of molasses, herbs, and spices, and all the other goodness that Monty put in. This is the favorite for the BBQ lover; it is sticky and sweet and delicious, with just the right amount of smoky flavor. While this is a fantastic finishing sauce and makes a perfect glaze for your ribs, brisket or what have you, it is not the most daring flavor of the bunch.

The Smokin’ Roasted Garlic BBQ Sauce is the Garlic Lovers Dream. It shows all the qualities of the mesquite sauce minus the molasses; and the garlicky goodness takes over and imparts the magical garlic joujou to anything you dip, brush, or pour this tasty sauce on. I can’t get enough of this one myself!

Chipotle, A word that simply means smoked pepper. It’s not that simple when it comes to Monty’s Smokin’ Chipotle BBQ Sauce. This is a marriage made in heaven. Just the right amount of heat has been joined to just the right amount of sweet. What more could you want? If you like your BBQ spicy Monty has created the perfect sauce for you!

The final product in this line is the Smokin’ No Sugar Added BBQ Sauce. I gotta say this is the first sugar free sauce I have tasted that actually tastes like BBQ Sauce. This sauce is diabetic friendly, carb friendly and most importantly taste bud friendly. Actually it’s Delicious! I have had over 20 people taste this sauce and none of them would believe it is sugar free! I even showed them the label and they still don’t believe it. It tastes that good!

You can get this sauce on sale at or at . Try some you’ll be hooked !

Wednesday, July 11, 2007

New Habanero is Naturally Pest Resistant!

It’s bright orange, nematode resistant, and hot. Make that very hot!

It’s TigerPaw-NR, a new, groundbreaking habanero pepper developed and released recently by scientists at ARS’s U.S. Vegetable Laboratory in Charleston, South Carolina. It’s bound to make an impression on consumers whose desire for pungent peppers is on the rise.

Geneticist Richard Fery, who developed TigerPaw-NR with plant pathologist Judy Thies, says the pepper—named when a fellow scientist saw a picture of its fruit and claimed they looked like tiger paws—will interest casual gardeners and serious growers alike.

“Not only is it among the spiciest ever developed at ARS,” he says, “it’s also highly resistant to many important species of root-knot nematodes.”

How spicy is TigerPaw-NR? It scored a scorching 348,634 on the Scoville Heat Scale, placing it among the elite of the world’s hottest peppers. The Scoville scale shows peppers’ relative heat in terms of their content of capsaicin, the compound that produces a burning sensation on the tongue. Jalapeños fall into the 3,500-5,000 range of this scale, while habaneros rate 100,000 and higher.

But TigerPaw-NR’s true uniqueness lies in its nematode-resisting abilities. “All habanero-type cultivars currently available to commercial growers and home gardeners are susceptible to nematodes,” says Fery. These microscopic, soilborne worms are major pests of many other crops worldwide.

Read More on the Tiger Paw-NR Habanero...

Friday, June 29, 2007

New Line: Aussie Originals; It's a Ripper!

On a trip down under you will find a couple of things completely unavoidable; roo crossings, and extreme flavors in regional cooking.

Innuendo Foods has captured both of those with the new Aussie Originals line. The Roo is on the label, the extreme flavor is in the jar.

Our Aussie Original Steak sauce is the only sauce that will have you hopping about your steak; fresh fruit and juices, combined with regional spices brings you a tangy sauce that will elevate your steak beyond the usual. It's equally amazing on meatloaf, burgers, and chicken. Use it as a secret ingredient in your chili or even wake up your veggies with a splash.

Aussie Originals Ginger & Lime Soakin' Sauce combines the regional flavors of fruit, ginger and sesame with soy and spices to give you a pukka taste sensation! Aussie Originals Ginger & Lime Soakin' Sauce is fantastic on all meats, including; chicken, fish and seafood. It makes an amazing salad dressing, sauce for a meatball appetizer, or dip for lettuce wraps. Uses for this versatile sauce is limited only by your imagination.

Together they will work wonders on all your favorite foods. Made with the finest ingredients available. These are definitely the bees knees. So fire up the Barbie and pour on the Aussie Originals!

Tuesday, June 19, 2007

Review: Salsa King; Chipotle Black Bean & Corn Salsa

To me salsa is one of the four major food groups; Hot Sauce, Salsa, Wing Sauce, Dry Rubs. Clearly these are the foundation to any good meal. I would think if you are proclaiming to be the king of something as important as salsa, you had better be putting your money where your mouth is!

Initial Impression: Joy! All my favorite flavors all rolled into one delicious snack food. When I saw the Chipotle Black Bean & Corn Salsa I became giddy with excitement. Salsa is pretty much my favorite food group, and BB&C has always been my salsa of choice. Throw in some Chipotle and you pretty much have a perfect food. I am excited to be reviewing Salsa King’s Chipotle Black Bean & Corn Salsa!

Ingredients: Diced tomatoes (tomato, tomato juice, tomato paste, salt, calcium chloride, citric acid) black beans (prepared black beans, water, salt, ferrous gluconate, calcium chloride), corn(corn, water, sugar, salt), tomato paste, green chilies (green chili peppers, water, salt, calcium chloride, citric acid), cider vinegar, chipotle paste (chipotle, water, citric acid), jalapeno puree (jalapeno pepper, citric acid), jalapeno pepper, onion, salt, dehydrated garlic, spices, lime juice (from concentrate), lime oil.

Wow, lots of stuff in here including some stuff I would prefer not to eat. What is ferrous gluconate anyways; rusty sugar? Also there is calcium chloride and citric acid in every other ingredient. My preference is to see a cleaner ingredient list. From the parentheses I can tell this junk is brought into the salsa from other ingredients. Perhaps some cleaner ingredients could shorten the list.

On the other hand the ingredient list was printed so small and over some graphics so you can barely read it anyways. I think I burst a blood vessel in my right eye trying to copy the ingredient list to this review.

Appearance: While I find the label to be a bit busy it definitely gets the point across. As in the ingredient list, some of the text is a little hard to read. The salsa however has an impressive appearance. It has a nice natural looking color and big chunks of stuff in it. Upon closer inspection you can see all the little bits of garlic and spice, and let’s not forget the black beans and corn; it’s all in there. It has a thick and chunky texture. There is a little juice, but I would not say this stuff was watery. This is definitely a sexy salsa. I’m getting excited about tasting it!

Aroma: Oh Yeah!! That’s the way a salsa should smell. When I uncap this jar to take a whiff my mouth instantly starts to water. You can smell all the different ingredients in the salsa. The first to hit the schnozzola is the smokiness of the chipotles, followed by garlic and onion and then the tangy tomato comes through. Can we Eat NOW!

Taste: Smoky, spicy, tomatoey; is that even a word? This is a great tasting salsa. There is not one element that jumps out at me or overpowers another. Everything seems nicely balanced and the heat is, well, pretty mild for my taste. But I remind you; this is a medium salsa. It is probably a medium in standard non Chile-head terms.

The Food Test: FOOD? Give me a break. I mean if you wanna put salsa on food go right ahead. I killed this jar with a bag of tortilla chips during the first half of the Sopranos. I’m sure you could put it on your eggs or omelets, or whatever else you like to put salsa on. This stuff is good enough to eat right out of the jar. As a matter of fact it is food all by itself. Ok, well, with chips it is!

Conclusion: If you are like me and love your chips and salsa; the Salsa King Chipotle BB&C Salsa is a winner. It is a medium heat salsa that is a meal on its own. The aroma, textures, and flavors are all balanced and delicious. There are a few ingredients on the list that I could do without; but this salsa is so tasty it probably wouldn’t stop me from buying it anyway. Get a jar and dig in!

Packaging 6/10 – A Little Busy
Aroma 9/10 – Fresh, Smoky
Appearance 10/10 – Chunky
Taste 10/10 – Balanced & Delicious
Heat 5/10 –Sort of Mild

Overall 8/10