CELEBRATION FOOD

JULY 2022

Garden Time!

If you planted your seeds in April or you have a good farm stand nearby, then the local first tomatoes, lettuce, peppers, and squash should be coming in.  Let's talk about some garden love: salads, bruschetta, tomato/mozzarella salad, sauteed squash and onions, and grilled hearts of romaine.

Salads- add whatever you wish veggie wise we're concerned with the dressing.  Combine 1/2 cup mayo, 1/2 cup buttermilk, and 1 to 1 1/2 tsp of almost any Old Saratoga Smoked Salt blend or Flavor Mixes.  The one people tell me about most often are Horseradish, Garlic, and Chive (HGC), Garlic-Smoked Salt-Jalapeno (GSSJ), GSS5P, GSSD,Provencal Herb and Garlic (PHG), and Southwest Zest (SWZ) for a chipotle ranch style dressing.

Bruschetta- we like ours pretty basic; fresh diced tomatoes, some sweet onion chopped small, extra virgin olive oil, and our Provencal Herb & Garlic Mix.  Put a spoonful atop a nice ciabatta crostini.

Tomato/Mozzarella Salad- again we keep ours pretty basic: diced mozzarella, diced deseeded tomatoes, sweet onion chopped small, extra virgin olive oil, Old Saratoga GSSP and PHG Mix.

Grilled Romaine- split a heart of romaine.  Brush the cut side with some neutral oil and place cut side down on a hot grill for 30 seconds or so.  (Not try to cook, just trying to put grill marks on.)  Remove from the grill, sprinkle with a little Old Saratoga Smoked Kosher Salt, drizzle with a little balsamic vinegar and serve.....OR...... top with a little bruschetta or tomato/mozzarella salad and then serve.

June 2022

Dogs, burgers, potato or macaroni salad, maybe some deviled eggs, that's what I think of when I think of summer celebration food.  Hot dogs are OK, but chili dogs with onions and cheese is better.

1 lb ground beef

1- 14 oz can tomato sauce

1 tbsp dried minced onion

1 1/2 tsp Old Saratoga TFC Mix

1/2 tsp Old Saratoga SKS

1/4-1/2 cup water

In a medium frying pan brown the ground beef with the SKS.  Add minced onion and TFC Mix and stir.  After spices are fully integrated, stir in the tomato sauce and the amount of water desired to bring to desired consistency.  Simmer for 3-4 minutes and remove from heat.  Spoon over dogs, burgers or fries with shredded cheese and diced sweet onion.

For potato or macaroni salad, I will forego the lesson.  I will, however, offer a few tips.  We don't salt our macaroni or potatoes while cooking.  We want to save any room in the flavor profile for the Smoked Kosher Salt in the other seasonings we are going to add.  Use good mayonnaise.  Cheap mayo doesn't taste as good.  Add fresh veggies- dice them small.  Most people like the taste of carrots, peppers, onions, or celery but few want to bite into a big chunk.   Use Old Saratoga GSSP for regular or GSS5P for a spicy salad. Lastly, you gotta add some dust.  Once your salad is in its pan, bowl, serving tray, or whatever vessel it will be taken from, dust the top of it with your favorite Old Saratoga condiment flavor.  (People who can't have/don't want what you added can avoid the top layer.)  Instead of some boring paprika, how about some tangy Southwest Zest Mix?  What about trading a dust of mustard powder for Old Saratoga Garlic, Mustard, Jalapeno Mix?  HGC is for the horseradish people and the crazy spicy can add OKMFR or any of our Reaper blends.

Deviled Eggs are one of those things that almost everybody has their version.  Again, we will leave the specifics to you.  What we would tell you is to use one of our Garlic-Smoked Salt blends to season the yolk/mayo filling.  Then dust your awesome eggs with one of our condiment seasonings like GMJ, HGC, or OKMFR.

MAY 2022

If you aren't one of those people who stands at the grill in a snowstorm, your time has come.  The days are longer and warmer, the children put down the gaming console for 5 minutes, and you want to cook over a fire.  This month we made some delicious skewers.

Start with the right skewers themselves.  The twisted ones, the round ones, and the bamboo ones all allow the food to spin when you try to turn the skewer.  Get the flat wide stainless ones.

Prep the food right.  Make sure the meat is cut small enough to finish at the same time as the veggies.  Also, try to trim most fat to avoid grill flare ups.  Beef, pork, chicken, or firm fish all work.  We cut them into about 1 1/2 inch cubes.  For peppers, we cut into 1-1 1/2 inch squares.  For onions, we get a large sweet onion, cut it lengthwise into six sections, and use the large "petals".  We save the inner parts to chop up for something later.  For mushrooms, we use white button or baby bellas.  We cover them in water and partially cook them in the microwave so they don't split when you skewer them.  The smaller 'shrooms can go on whole, going through the bottom of the stem to the top.  The bigger ones can be split.  Skewer them through the cut side going to the thicker side of the cap.  When we used pineapple, it was raw chunks while the sweet potato was par cooked in water in the microwave.

Assembly requires care.  BE CAUTIOUS TO AVOID JABBING INJURIES.  Do not crowd the skewer.  There has to be space for the heat to get between different pieces.  No need to leave big gaps but also don't jam pieces together.  Once assembled, spritz them lightly with baking spray.  Now the rub will stick to all the parts.

Going classic and sugar free?  Sprinkle on some GSSP, GSSJ, GSS5P, Cajun Bayou Blast, or (Sugar Free) BBQ Spice.

Prefer a some sweetness?  Dust those beauties with Sweet BBQ (sweet & mild), Sweet and Smoky (not as sweet, slightly spicier), Sweet Dragon (sweet, gingery, and a little spicy), or the new Sweet Chipotle (first comes sweet, then the chipotle flavor turns on, then a warm heat builds behind it).

Something spicier?  Go with our GSSD, Caribbean Lime Jerk, Hot Cue, or one of our F.N. Hott Carolina Reaper rubs.

Once everybody is cut up, stuck on the stick, spritzed, and sprinkled, it's time for the fire.  Make sure the grill is hot and lubricated.  Also remember to have tongs on hand to turn your skewers as the metal will be hot.  Let rest for a few minutes before removing from skewer.

April

"Eat smarter, not harder".

What that means to us is: use Old Saratoga Spice Rubs to get more bang for your food buck.  Easily make things that are more affordable, that are better tasting, and that have better ingredients.  We say it all the time when we see folks at events.  Now it's no longer a catchphrase, it's a necessity.

KETCHUP, MAYONNAISE, SALSA

If you enjoy spicy sauces DO NOT BUY THEM--MAKE THEM TASTIER AND CHEAPER.  For ketchup, or mayo, our favorite additions are Garlic Mustard Jalapeno for a light jalapeno kick, Green Chile Blast for the flavor of green chile salsa, and Southwest Zest Mix for delicious chipotle ketchup or mayo.  If you are a horseradish fan, our Horseradish, Garlic, and Chive Mix turns ketchup into cocktail sauce and mayonnaise into a very tasty sandwich spread.  For salsa, if you aren't already, buy the plain cheap stuff. Depending on the heat level you enjoy, add Garlic Mustard Jalapeno, Southwest Zest, Our Killer Monster Fire Recipe, or Reaper-Potle to customize your flavor while saving money.

DIPS AND POTATO TOPPERS

A lot of folks out there are familiar with our dip recipe that can transform simple sour cream into whatever flavor dip you desire.  1-2-3.  That's it, that's the whole recipe, 1-2-3.  Mix one teaspoon of Old Saratoga Spice Rubs Mix with two thirds of a cup of sour cream.  Stir. Wait a few minutes and stir again. That's it.  The sour cream no longer tastes like sour cream.  Go with Provencal Herb & Garlic, Horseradish, Garlic, and Chive, or Portobello and Friends for a great veggie or chip dip. If you use Garlic, Smoked Salt, Jalapeno, you have a delicious garlic jalapeno dip that's not too hot.  For something spicier, go with Garlic, Smoked Salt, 5 Pepper Mix.  Medium not hot enough? Go with Garlic, Smoked Salt Death.  It's hot but if you are one of those crazies, you immediately note that flavor still wins.  And if you are one of those "What's the hottest you got?" people, there is nothing high heat that is tastier than our Garlic, Smoked Salt Reaper, and Friends.

GARLIC BREAD

Split a loaf of Italian bread.  Butter the cut side.  Sprinkle with Provencal Herb & Garlic Mix and parmesan cheese.  Place under broiler until golden brown.  (If desired, sprinkle with shredded mozzarella or cheddar before browning.)

RAMEN NOODLES

Hang on!  Throw the flavor packet in the garbage but eat the noodles.  Some of our favorites are buttered noodles with Portobello and Friends, Provencal Herb & Garlic, and Garlic, Smoked Salt, Pepper.  One of our faves: ramen noodles with Sweet Dragon Spice, soy sauce, and a few leftover veggies and meat from the fridge.  Turns leftovers into a fresh cheap meal.

March 

IS IT JUST YOU OR IS IT GETTING HOT IN HERE? 

This month we show some love to one of our wild children: HOT-CUE

First things first, the chipotle BBQ flavor is outstanding.  It's slightly salty, slightly sweet, and tasty all day long.  The heat, by itself is a little north of medium and a little south of crazy.  (Remember, though, we are Old Saratoga- always, no matter what, twice as much flavor as heat.)  If you are a MILD person, HOT-CUE is not for you.  If you are a MEDIUM person, HOT-CUE will be a bit spicy to you but not overbearing.  If you are a spicy person, this will be well within your range.

For full throttle flavor, sprinkle HOT-CUEon beef ribs, pork ribs, or (my favorite) grilled salmon.

Add HOT-Cue to your marinara sauce to make seafood Fra Diavalo.

Sprinkle HOT-CUE on sweet potatoes, either fries or diced and oven roasted.

Milder applications include:

Mix HOT-CUE with cream cheese to stuff your bacon wrapped poppers.

Mix HOT-CUE with cream cheese, diced roasted red pepper, and bit of milk for a cracker spread.

Zesty Stuffed Meatloaf

Blend 1-8 oz brick cream cheese, 1 tsp HOT-CUE, and 1/8 cup roasted red pepper diced small.  Use plastic wrap to form a log just shorter than the meat loaf it will go in.  Twist the ends of the plastic wrap closed and refrigerate while you assemble the rest.  In a mixing bowl combine 1 1/2 lbs ground meat, 2 eggs, 3/4 cup breadcrumbs, 1/4 cup finely diced sweet onion, and 2 tsp Old Saratoga GSSP, GSS5P, or GSSD.  Using parchment paper or plastic wrap, lay out the meatloaf mixture in a flat rectangle.  Take the now hardened cream cheese log and place on the meat.  Roll the meat around the cream cheese log making sure the ends are capped.  Place seam down in a baking dish and bake at 350 degrees for about 90 minutes.  Internal meat temp should be at least 155 degrees.  YOU SHOULD LET THIS REST FOR AT LEAST 10-15 MINUTES BEFORE CUTTING AND SERVING.

February

Cheesy Grits with Pulled Pork

We had New Orleans Style BBQ Shrimp & Grits one day last month (see our May 2021 recipe) and we had half a container of grits left.  Since we also make batches of pulled pork and freeze them in 1 quart freezer bags, I knew what to do.  Because it's matching with pulled pork and not shrimp, we will slightly alter the grits recipe.  

PULLED PORK

Most folks who make pulled pork have their own way.  Some folks swear by their Egg.  Others love their Treagers.  Lots of people just use a slow cooker and liquid smoke.  With us, we use a butt and a picnic.  We take the fat sleeve off the picnic, give everybody a good rub with Old Saratoga BBQ Spice, Sweet & Smoky, Sweet BBQ, Hot-Cue, or Reaper-Cue.  We like to put them in a pan to catch the juices, smoke them for only 2 hours or so, and finish them in the oven.  We usually add a little water to the pan to prevent burning.  We hand pull the pork to remove any fat, bone, or other undesirables, mix in some scratch made BBQ sauce (1-14 oz can tomato sauce, 1 cup or 8 oz molasses, 1/4 cup spice brown mustard, 1/2 cup honey or maple syrup, 1/8 cup dried minced onion, and 2 tbsp Old Saratoga BBQ Spice Rub).  We mix everything together and put it back in the oven for about 1 hour at 350 degrees.  We start with about 18-20 lbs of raw meat and in the end we net about 12-13 lbs of finished pulled pork.

CHEESY GRITS

We used a national brand of 5 Minute quick grits.  Once they were cooked, we removed them from the heat and started adding.  To make 4-1 cup servings, start with 1 tsp of one of the Old Saratoga Spice Rubs  Garlic-Smoked Salt blends (GSSP, GSSJ, GSS5P, GSSD, GSSRF) and 1 tbsp unsalted butter.  Next 5 slices American cheese and 1/4 cup shredded cheddar.  Stir until the cheese is melted.  Place some grits in a bowl, top with your pulled pork, and maybe sprinkle something green on them if you want to be fancy.  Enjoy!

January

HOW MANY TIMES....have we said or thought to ourselves, "Well, I would eat more vegetables if they tasted better."  Then let's make them taste better.  It's not difficult.

SAUTE- Sliced yellow or green squash with sweet onion; cabbage, carrot, and onion; Asian Stir Fry Mix

Season all these with the Garlic-Smoked Salt blend of choice (GSSP, GSSJ, GSS5P, GSSD, GSSRF).

OVEN ROAST- diced sweet potatoes with sweet onion, regular potatoes with peppers and onions, Normandy Vegetable Mix, split Brussels Sprouts, any kind of hard squash peeled and diced.

In a mixing bowl, toss the prepared vegetables in 1-2 tbsp oil and one of the Garlic- Smoked Salt blends, Provencal Mix, Southwest Zest Mix, or even Sugar Free BBQ Mix.

GRILL- corn on the cob, peppers, portobella mushrooms, sweet onion, romaine lettuce hearts, artichoke hearts, radicchio hearts

Corn, peppers, mushrooms, and onions are all good with a wide range of flavors, some expected and some you may not think of.  After brushing with oil or spritzing with baking spray, sprinkle on the Smoked Kosher Salt, Garlic-Smoked Salt blend, or even Sweet and Smoky BBQ or Cajun Bayou Blast.  For all the hearts, we like just a traditional Smoked Salt or GSSP

 RAW- mix any Old Saratoga Flavor Mix or Garlic -Smoked Salt blend with dairy.  Mix 1 tsp into 2/3 of a cup of sour cream or greek yogurt for a veggie dip or mix 1 1/2 tsp with 1/2 cup mayo and 1/2 cup buttermilk for a salad dressing.  Also mix 1 tsp Provencal Mix with 1/3 cup oil and 2/3 cup red wine vinegar.

December 2021

A Polish Sunday Dinner

Some of the things you have to have would be pork cutlet, pierogis, golumpkis, and fried cabbage.

Pork Cutlets- You'll need the three stop breading station and some boneless pork chops.  Station One: Add 1 tsp Old Saratoga Garlic-Smoked Salt- (pick one- P, J, 5, D, RF) to one cup of AP flour.  Station Two: Egg dip (We don't give a number here because this will depend on the size of the eggs you use.)  Station Three: For breading, store bought seasoned are fine, if yours are unseasoned, then add some Garlic-Smoked Salt-Pepper Mix or some Provencal Herb and Garlic Mix.  After breading, fry, saute, air fry, or bake until done.

Pierogis- I must admit, I buy them from the store but I do dress them up.  After quick boil, into the buttered non stick pan they go along with some sweet onion diced a little large.  Dust them with a little Old Saratoga Garlic, Mustard Jalapeno or Horseradish, Garlic, and Chive Mix or maybe mix either of those into a bit sour cream.

Golumpkis-  Take the larger outer leaves for a cabbage head and give them a quick boil to soften somewhat.  Set aside  Prepare about 1 cup of cooked rice.  Set aside. Prepare a simple tomato sauce (1-14 oz can of tomato sauce with 1 cup water, 1/2 tsp Old Saratoga GSS5P, 1/2 tsp Old Saratoga GSSP, and 1/2 tsp sugar.)  Set aside.  Brown 1 lb ground beef with 1 1/2 tsp Old Saratoga Garlic-Smoked Salt-Pepper Mix and one quarter of a med sweet onion diced small.  When ground beef is browned, add the rice and one can of diced tomato, drained.  Take the seasoned rice and beef mixture and roll it up in cabbage leaves.  Put some of the tomato sauce on the bottom of a baking dish and place the golumpkis in it in rows.  Pour the remaining tomato sauce over them, cover, and bake at 350 degrees for about 1 hour.

Fried Cabbage- Take the inner part of the cabbage, quarter, and remove the core.  Chop into 1/2 inch wide strips.  Set aside.  Julienne cut one whole sweet onion,.  Set aside.  Peel and slice 4-5 carrots lenghtwise.  (Mandolin them if you can.) Set aside.

For bacon- chop in 1/2 inch wide pieces.  For kielbasa- cut into 1/4 inch thick discs.

Cook in a large skillet on med-low.  Once the meat is cooked and before it browns, remove the meat and put the vegetables in the pan.  Add 1-2 tsp of one of the Old Saratoga Garlic-Smoked Salt -Pepper blends.  Add 1/2-2/3 cup water and simmer covered for about 10 minutes, stirring occasionally.  Remove the cover and add the meat back in.Cook for another 10-15 minutes until the veggies are soft and starting to brown.

Brisket and Sweet Potato Hash

The Brisket

Although you may start with something smaller, we started with a 12-13 pound whole brisket.  After trimming some fat, we were down to about 10 1/2-11 pounds.  We rubbed it with a combination of Sweet and Smoky Rub and Garlic-Smoked Salt-Pepper Mix.  We smoked it for about two hours at 250 degrees.  Then we moved it to the oven overnight at 210 degrees and dreamed about our Brisket Brunch.  (If you have one of those fancy pants smokers, you won't even need to move it to the oven.)  We ate sliced brisket for two days.  With about two pounds left, it became hash.  Of course you don't need a whole brisket.  A flat brisket, properly cooked with the same rub works just as well.

The Hash

Cube your brisket (or chicken or steak or turkey or tofu or even par-cooked turnip for non-soy vegans) to about 1/2 inch, removing most of the fat that is left.  Set aside.

You will need;

4 medium sweet potatoes peeled and diced to 1/2 inch

1/2 medium sweet onion diced small

8 oz or 1 cup unsalted beef broth

1 tbsp unsalted butter or oil

2 tsp Old Saratoga Smoked Salt Blend- either GSSP, GSSJ, GSS5P, GSSD, or GSSRF

In a microwave safe dish or on the stove top, cover the sweet potato with water and cook on high for 5 minutes.  Add the onions and cook 3 or 4 more minutes or until the sweet potato is just starting to soften.  Drain thoroughly.   Place the butter or oil to an iron skillet or some other large oven safe skillet and begin heating on medium.   Add the par-cooked sweet potatoes and onions and half the seasoning, and cook on medium heat for 3-5 minutes, stirring occasionally.  Add cubed brisket.  Continue cooking for another 3 to 5 minutes until the sweet potato starts to brown a little.  (De-glaze with) add the broth to the hot pan and stir in the remaining seasoning.   If desired, make a couple of depressions in the top and crack in an egg or two.  Place in a preheated 350 degree oven for 30-40 minutes.   Let rest 5 minutes before serving.

October

Chili Bake with "Martians"

First the chili.  We'll get to the Martians.  You'll need:

1 lb ground beef/chicken/turkey/vegetable of choice diced small

1-14 oz can tomato sauce

1-14 oz can Rotel diced tomatoes with chiles

1-14 oz can red kidney beans

1/2 cup water

3/4 tsp Old Saratoga Smoked Kosher Salt

2  tsp Old Saratoga Taco-Fajita-Chili Mix

1 tsp Old Saratoga Southwest Zest Mix

1/2 cup finely diced sweet onion

(If desired) 1 finely diced jalapeno pepper or 1/2 finely diced poblano pepper

In a skillet, brown the ground beef (or equivalent  {If you are going vegetarian, you will need a little oil})  adding half of the seasonings and half of the onion and peppers.  Add the canned goods, the water, and the remaining spices and simmer for about 15 minutes.  

Transfer to a 3 quart Dutch Oven.

Now the Martians.  You'll need:

Enough large buttermilk biscuits to cover the chili

1 tsp Old Saratoga Garlic-Mustard-Jalapeno Mix

1-8 oz pkg shredded sharp cheddar

Many years ago when my now adult children were young, I was laying out some biscuits to bake with dinner.  As I added seasonings and cheese before I put them in the oven, my children demanded to know what this thing was called.  After a couple of minutes I finally said "I don't know!  Martians!  Alright?!  Martians!  Now get outta here while I'm finishing dinner."  More than 20 years later, we still call them by that name.

Preheat oven to temperature required for the biscuits.  Brands will vary.  Lay the biscuits out on top of the chili.  Sprinkle with the GMJ Mix.  Sprinkle with half of the shredded cheese.  Place in the oven and bake until the top of the biscuits starts to brown.  Remove and let stand at least 5 minutes before serving.  Sprinkle remaining uncooked onion, pepper, and cheese on individual portions.

September

Jerk Chicken Sandwich with Peach Chutney

2 boneless skinless chicken breasts or 4 boneless skinless thighs

Old Saratoga Lime Jerk Spice

4 Hawaiian Style sweet sandwich rolls

1 tbsp butter

1/2 tsp Old Saratoga GSSP

1 -28 oz can diced peaches in light syrup

1/3 cup apple cider vinegar

@ 1/4 medium red onion diced small

1/2 tsp cinnamon

4 Romaine leaves

1 large ripe tomato

Lay breasts and cut horizontally into two flat wide pieces of roughly even thickness.  No need with thighs.  Lay flat and season both sides with the Lime Jerk Spice.  For best results, let marinate for the day or overnight.

Start the chutney in time to chill before serving.  Separate the liquid and place in a small non-stick pan with the vinegar and the red onion.  Bring to a simmer reducing the liquid by about 1/3.  Remove from heat.  Add the diced peaches and cinnamon, then mash and refrigerate.

For the buns, either A: melt the butter, mix with the GSSP and then apply before grilling or B: Pan grill the buns two at a time with half the butter and GSSP each pair. Set aside.  If the tomato is sliced and the Romaine leaves are trimmed, it's time to grill some chicken.

Use a good hot fire so the chicken can caramelize a little without getting dried out.

Assemble- bun, a little chutney, chicken, lettuce, tomato, a little more chutney, bun.  Serve with sweet potato tots and dip them in the remaining chutney.

August

Poblano Cheese Sauce/ Zesty Meat Sauce

These are great alone or together on pasta, hot dogs, nacho chips, fries, or baked potatoes.

For the cheese sauce you'll need:

1 poblano pepper

@11 oz each shredded cheddar, American Cheese, and whole milk

1/8 cup cooked sweet onion
1 tsp Old Saratoga Garlic-Smoked Salt-Pepper mix

1 tsp Old Saratoga Garlic Mustard Jalapeno Mix

1 tbsp butter

Start by dicing poblano, add butter and 1/4 tsp GSSP and microwave on medium for 5-7 minutes or until done, stirring occasionally.  Set aside.  Dice 1/4 of the onion small and cook in the same way.  When it is done and soft, mash it with a fork.  Set aside.  
Combine cheeses and milk in a microwave safe dish and cook on high for two minute intervals, stirring between each.  Once the sauce is melted smooth, add the onion, about 1/2 the cooked poblanos, and the remaining spices.  (Freeze the rest of the poblanos for next time.)

For the meat sauce you will need:
1 1/2 to 2 lbs of 80/20 or 85/15 ground beef

1- 14 oz can tomato sauce (Plus 1- 6oz can if desired)

1/2 to 1 cup water

1 1/2 tsp Old Saratoga Taco-Fajita-Chili Mix
1 tsp Old Saratoga Southwest Zest Mix

1/2- 1 tsp Old Saratoga Smoked Kosher Salt

2 tbsp dried minced onion
Start by browning the ground beef with the salt.  Stir/chop regularly while cooking so no chunks form.  (This is NOT a job for anything with power.  You want smooth not mush.)  Once the ground beef starts giving up its moisture, add the onions and remainder of spices.  Cook the ground beef until done.  Add 14 oz sauce and 1/2 cup water.  Stir.  If desired, add other tomato sauce and/or more water.

JULY

Let's start with Bacon Cornbread.  Par cook 10-12 slices of bacon in the oven for 5-8 minutes at 350 degrees.  Remove and as soon as it is cool enough, cross-hatch the pieces into a lattice in a 10-12 inch iron skillet pre-sprayed with non-stick oil.  Now season the lattice with a generous dose of GMJ, SWZ, Sugar Free BBQ, or, for those crazies out there, OKMFR or Reaper-Potle.  Next comes the cornbread batter.  Some folks go from scratch, a lot of others choose premade mixes.  However the batter is formed, it goes in on top of the bacon now.  For the 10 inch skillet, one box of mix is fine.  For the twelve inch skillet, 2 boxes of mix are recommended.  Bake at 400 degrees for 16-20 minutes.  Let rest at least 5 minutes before serving.

Next comes home fries.  Russets, reds, whites, or Yukon Gold doesn't matter.  Dice to half an inch and add a little diced onion or bell pepper if desired.  Cover with water in a microwave safe dish and cook on high until potatoes start to soften. Drain and move to a pre-heated, buttered non-stick pan.  Season with any of the smoked salt blends SKS, GSSP, GSSJ, GSS5P, GSSD, GSSRF, or for herb and garlic, use PHG.  Cook covered on medium tossing occasionally until golden brown and delicious.  Top with shredded or sliced cheese and cover.  Serve after 5 minutes.

Bacon, Sausage, Ham- since each is already salty, use low salt mixes like GMJ for jalapeno, SWZ for chipotle, HGC for horseradish, or OKMFR for fire bacon.

Eggs-Although some are more popular than others, every Old Saratoga variety has been used on or in eggs.  Favorites include all of the salt flavors, GMJ, SWZ, HGC, PBF, or OKMFR.

June

A partial list of the different ways to use Old Saratoga Spice Rubs at the big get together

DIPS:  If you have seen us at an event, let me remind you of the 1-2-3 Recipe (Did you write that down?)  Start with 1 tsp of any of our smoked salt blends (GSSP, GSSJ, GSS5P, GSSD, GSSRF) or most of our low salt blends (PHG, GMJ, SWZ, OKMFR, PBF, HGC, Reaper-Potle) and mix them 2/3 cup of sour cream, plain yogurt, or salsa.

BURGERS:  Almost all of our flavors work on burgers but the first requirement is smoked kosher salt on the burger.  It can be our Smoked Salt, one of our Garlic-Smoked Salt blends, SWZ or Hot Cue (both of which are made with smoked kosher salt)

SALADS and DEVILED EGGS:  Always use one of our Garlic-Smoked Salt blends to season potato salad, macaroni salad, or deviled eggs.  (We save room for the salt in the flavor profile by not boiling them with salt.)  When they are done, add additional kick by dusting them with GMJ, SWZ, HGC, or even OKMFR.

SUGGESTED USES

For dips or spreads made with cream cheese, sour cream, mayonnaise, hummus, or salsa, add about 1 tsp of the dry mix to 1/2 to 2/3 cup of the base.

S-K-S-   Use just like regular salt on meats, poultry, fish, vegetable, potatoes, eggs, anything.

G-SS-P-   grilled or roasted anything (veggies, potatoes, meats, poultry, fish, use as garlic/salt/pepper base for any dish and add herbs or other spices.

G-SS-J-  popcorn, cheese spreads, Ranch style dressing, dip

G-SS-5P-  SPICY popcorn, spreads, dips

G-SS-D-  VERY HOT  Burgers, popcorn, eggs, dips,hot chili

HGC-  steak, salmon, popcorn, spreads or dips, baked potatoes, oven fries, dressing

GMJ-  anything with eggs, macaroni, or dairy, spreads, dips, prepared mac & cheese, leftover chicken sandwich

TFC-  taco or fajita meat, chili or meat sauce (for hot dogs), popcorn, dips, oven fries or tots

PHG-  poultry, fish, roasted potatoes, vinaigrette dressing, microwave veggies, dips, spreads

SWZ-  dips, spreads, Ranch dressing, cornbread, store-bought salsa

PBF-   eggs, dips, potatoes, steak, chicken, burgers

OKMFR-  EXTREMELY SPICY!  Dips, eggs, chicken or tuna salad, steaks, popcorn

BBQ, Sweet & Smoky, Sweet & Spicy:  any BBQ application, homemade (sweet) potato chips, most fish, grilled veggies

Sweet Dragon:  to make teriyaki flavor, mix equal parts Sweet Dragon Spice, brown sugar, and soy sauce (suggestion 1 tbsp each), popcorn or popcorn balls, pumpkin bread, apple pie slice

YOUR ONLY LIMIT IS YOUR OWN IMAGINATION!