This month we pair up some sauces and dry rubs for some tasty combos.

Worcestershire Sauce: GMJ, SWZ, and OKMFR   GMJ is kind of mild, SWZ is about a medium heat, and OKMFR is flat out hot.  All match with Worcestershire.  Rub some sauce on a London Broil, lamb chops, or mushrooms and then sprinkle on the rub.  Marinate for an hour or overnight and grill, baby, grill!

Mustard:  Same list as before but add HGC.  Take any plain mustard and make it jalapeno, Southwest, extra spicy, or horseradish.

Ketchup:  Ketchup is a great canvas!  Add GSSP, GSSJ, GSS5P, GSSD (for extra fiery) or any of those mentioned above.  Want horseradish ketchup for your fries?  Sprinkle on HGC.  Taco flavorerd ketchup is as easy as adding TFC mix.  PBF also works for the mushroomers.

Ranch Dressing:  Adding SWZ give you a chipotle Ranch dressing, GMJ a mild jalapeno, or OKMFR to set your salad or wings on fire.

BBQ Sauce:  Let the kids have the mild stuff out of the bottle.  Take yours and make it jalapeno, or fiery, or Southwest.

Mayonnaise:  take plain mayo and turn it into the dressing or aioli of your choice with HGC, GMJ, SWZ, OKMFR, PBF, or PHG.

JUNE 2019


BBQ Chicken, Potato Salad, Macaroni Salad, and a Carrot/Raisin Slaw

Start with about ten pounds of chicken parts, around 20 pieces.  (We usually buy a bag of leg quarters and cut them up into thighs and drumsticks)  We divide them into 2 or 3 sets and hit each with a different flavor.  Our pattern is usually half BBQ, and a quarter each Lime Jerk and Teriyaki (1/4 cup each Sweet Dragon, soy sauce, and brown sugar).  If possible, an overnight with the flavor is best but not required.  Remember that sugar burns so keep the fire down with the teriyaki and don't add BBQ sauce to the dry rub  chicken until it is nearly done.

Dice and boil 2 pounds of red potatoes.  When potatoes are tender enough for you, drain the hot water and replace with cold.  Set pot aside.  Dice small: one celery stalk, 1/2 med sweet onion, 1/4 bag matchstick carrots.  Mix with about 1  to 1 1/2 cups mayo, 1 tbsp yellow mustard, and 2 tsp Old Saratoga GSSP.  Drain potatoes and combine with the mayo mix.  Garnish with slices of boiled eggs.  Chill before serving with Old Saratoga Garlic/Mustard/Jalapeno mix or Horseradish, Garlic, and Chive Mix on  the side.

Boil 1 box elbow macaroni or rotini.  Drain.  Dice 4 oz pepperoni, 1 small jar artichoke hearts, 1 small jar roasted peppers, 1/2 celery stalk, and 1/4 med sweet onion.  Combine diced ingredients with 1/2 to 1 tsp Old Saratoga SKS and 1/4 cup extra virgin olive oil and 1/8 cup red wine/ balsamic vinegar.  To make extra savory, add 2 tsp Old Saratoga Portobello and Friends Mix and 2 tbsp grated parmesan. Combine with cooked pasta and chill before serving.

Rough chop 1/2 bag matchstick carrots.  Drain one 14 oz can crushed pineapple.  Combine in a mixing bowl with 1/2 cup white raisins.  Set aside.  The dressing is made from 1/2 cup mayo and 1/2 to 1 tsp Old Saratoga GSSP mix.  Mix in a separate bowl and add to the mixing bowl.  Chill before serving.

Scale up for larger gatherings.  Now go impress 'em with your mad skills!


Not all leafy green things are evil!  Some CAN be redeemed.  Here's how:

Grilled Hearts of Romaine with Tomatoes and Mozzarella

First, halve or quarter cherry tomatoes into a mixing bowl.  Next, dice some fresh mozzarella cheese into the same bowl, and a some diced sweet onion if desired.  Season with a little extra virgin olive oil and Old Saratoga Provencal Herb and Garlic Mix.  Set aside.

Split romaine heart(s).  Brush cut side with olive oil and place cut side down on a HOT grill for 30-45 seconds.  Pull from the grill, sprinkle with Old Saratoga Smoked Kosher Salt, drizzle with balsamic vinegar, and top with tomato/mozzarella mix.


And easy to make!!  Combine 3/4 cup of buttermilk with 1/2 cup of mayonnaise or sour cream and then add two teaspoons of:  whatever flavor you want!!!!

Want horseradish dressing?  HGC Mix

Herb and Garlic?  PHG Mix

Garlic Pepper Parm?  Add GSSP or GSS5P and grated Parmesan cheese

Spicy?  GSSJ or GSS5P (or GSSD for the "Culinarily Insane").

So grill up some chicken or steak with your favorite Old Saratoga flavor, slice it thin or dice it, lay it on some leafy greens, and top with one of the dressings above.  Even carnivores smile.

April 2019  Portobello Beef Casserole

With all due respect to the mushroom haters out there, This recipe is both delicious and easy.

Start with one pound of sliced mushrooms, portobellos, if you got 'em.  Put those in a microwave safe dish with about three cups of water and 1 tsp GSSP.  Microwave for about 15 minutes.  Drain and save the water for the pasta.  While that is cooking, start browning 1 lb of lean ground beef or ground turkey with 1 tsp GSSP or 5P.   When mushrooms are done, drain the water to a pan for your pasta, and put the mushrooms in the ground meat.  Place one cup each shredded cheddar, American cheese (about 10-12 slices), and one cup milk back in the microwave safe dish and melt on medium.  Once melted, add 1 tbsp Portobello and Friends (PBF) Mix and mix with ground meat.   Add the mushroom water to the normal amount of water for about half a pound of bowties.  Combine cooked pasta  and ground meat/mushroom/cheese sauce and enjoy immediately, or, for a true "casserole", place in a 9X13 baking dish, cover with a combination of breadcrumbs and cheese, and then bake/broil until golden brown.

MARCH 2019

With St Patrick's Day and the arrival of spring, March is all about the green.


Start with about 2 lbs of uncooked diced chicken.  Put that in the slow cooker with 1 tsp GSSP and 1 tsp GSSJ.  Add two cups of water, and a small can of green chiles, mild or hot.  (Or, if you are a crazy person like myself, you can roast a couple of poblano chiles, peel and dice them instead.) Dice and add 1/2 sweet onion and 1/2 to 1 tsp ground cumin..  Cook on high about two hours.  Next, add two cans of navy (white) beans and GSSJ to taste, usually about 1 more teaspoon.  Cook 1 more hour.  Serve over a bed of crushed tortilla chips and top with some crumbled caso fresco and a dot of sour cream.


We offer no amounts in this recipe because the sizes of skillets, families, and hungers all vary.

You'll need potatoes, bacon, eggs, your choice of frozen or fresh veggies, shredded cheese, and an iron skillet.  Dice some potatoes, place them in a safe dish, add some diced peppers and onions, broccoli, or mushrooms, cover with water, and microwave until a fork can penetrate.  Do not overcook.  While those are waving, preheat the oven to 350 degrees and start the bacon on medium-low heat in the iron skillet.  Make sure to cover the whole bottom and go slow.  When the are potatoes waving, the bacon is simmering, and the oven is heating, it's time to scramble eggs.

Mix in some GSSP for mild or GSS5P for spicier.  Add SWZ  or GMJ  to spice things up and keep the salt down.  When the potatoes and veggies are done, toss them with PHG Mix and a little olive oil butter.  Place in the skillet on top of the bacon and put the whole thing in the oven.  After ten minutes, pour the eggs right over the potatoes.  After five minutes, top with shredded cheese and place back in the oven for ten more minutes or until cheese is melted and eggs are firm.  Let stand 15 minutes before serving.



First, grill about 1 1/2 lbs chicken breast with GSSP or GSS5P.  Cool enough to handle, dice it and set it aside.  Prepare and cook a package of brown rice or two packages unseasoned ramen noodles which are then cooled and chopped smaller.  Now take a package of frozen stir fry veggies and start their cooking in a large non-stick skillet on med-high heat constantly stirring.  Add a teaspoon or so of sesame oil, 3 tbsp soy sauce, and 3-4 tbsp Sweet Dragon Spice.  Add chicken and rice/noodles and stir/toss until the rice starts to brown.


Grill boneless skinless chicken breast with GSSP or GSS5P.  Cool, dice, set aside.  Prepare a bed of lettuce on a plate.  Lay on diced chicken, Chinese Noodles, mandarin orange sections, shredded carrot, balsamic vinegar, and Sweet Dragon Spice.



What we did was pretty simple.  Take some chicken leg quarters (or another protein of choice like fish), de-skin, and rub with Old Saratoga Lime Jerk Spice.  Bake/roast in the oven at 325 degrees until done.  Strip the chicken from the bones and shred.  We then put that on soft taco shells with pico de gallo, re-fried beans, and canned corn.  Mrs Rubs and Miss Rubs added shredded cheese and a jalapeno sour cream made with G-SS-J and the 1-2-3 recipe.



Our favorite easy way to cook at is to give the whole thing plenty of GSSP or GSS5P.  Place in a 475 Deg oven for about 5 minutes per pound.  Oven must be at temp to start.  Turn oven off after needed time and leave roast in.  DO NOT OPEN BEFORE TWO HOURS OR YOUR ROAST WILL NOT FINISH COOKING.  In the end, you'll have a beautiful medium rare.


Soften 8 oz cream cheese.  Place in a mixing bowl and thoroughly combine with 8 oz finely shredded cheddar, 1 tbsp milk or cream, and 1 1/2 -2 tsp Old Saratoga Flavor mix such as HGC, GMJ, TFC, SWZ, OKMFR, or PBF.  Form into a ball and roll in more shredded cheese or chopped nuts and refrigerate until serving.


Make your usual batch of un-buttered popcorn.  Place in a mixing bowl.  In the microwave, GENTLY(!) heat 1/4 cup maple syrup, 1/2 tsp salt, 1 tsp brown sugar,  and 1 tbsp Sweet Dragon Spice and drizzle over popped kernels.  Toss and serve.


After you form- but before you bake your gingerbread men and women this year, give them a quick shake of Sweet Dragon Spice.  Depending on how much you use, they can have a little kick or kick like Rockettes.  The choice is yours.


If you have seen us at an event, you may try to make one of the sample dips you tasted.  A reminder of the 1-2-3 Recipe, whether you are using sour cream, greek yogurt, salsa, hummus, or tofu:  1 teaspoon of the dry mix, two thirds of a cup of the base.


Turkey-  First, let me say I'm a breast down guy.  Stays way moister and lets the thighs cook thoroughly.  Flip right side up with about 30-45 minutes to go.  Season the inside of the cavity well with Garlic, Smoked Salt, Pepper or 5P and season the skin with PHG Mix after the flip.

Potatoes-  Dice and roast with PHG

Bake.  Remove flesh from skins.  Mash with cream cheese, milk, and GSSP.  Place back in half skins.  Dust with HGC, GMJ, or OKMFR (for the crazy hot crowd) and serve.

Make two or three varieties of flavored sour creams or cheese sauces to give your guests a choice of toppings.  HGC, GSSJ, 5 Pepper, and PHG are our favorites.

Stuffing-  add our PHG mix to any lower sodium stuffing mix for more robust flavor.  Add GMJ, SWZ, or OKMFR to spice it up.  Making your own?  Season with PHG and either GGSP or GSS5P.

Soup- Use our GSSP, or GSS5P to season oven roasted squash and sweet onion for soup.

Gravy-  use some turkey fat to make your roux, and add GSSP and PBF mix for that savory flavor.



2 lbs ground beef (@ $3.50 a pound)

3 regular size cans Rotel diced tomatoes with green chiles 

(@$1.29 EA)

2 large cans tomato sauce (@$ 1.69 EA)

1/2 chopped sweet onion (@$ 0.50 worth)

1 tbsp Old Saratoga TFC Mix (@$1.75 worth at $5.00 per bottle)

1- 1 1/2 tsp Old Saratoga SKS (@$0.50 worth at $5.00 per bottle)

1 large (40 oz) can kidney beans (@$1.99 EA)

1 bag corn chips (@$1.99 EA)

Brown ground beef, add onion, salt and TFC Mix.  Next add sauce, beans, and diced tomatoes.  Reduce to a simmer, let go a couple of hours stirring occasionally.  Serve over a bed of crushed corn chips.

Total cost @ $20.98 (depending on where you shop) for about for 14-16 servings of chili.  Another $4.00 to top with shredded cheese, more chopped onion, and sour cream.  Freeze what you don't eat right away in good freezer bags.



For your shells, use 6 inch flour tortillas and two muffin pans.    Spritz a muffin tray with baking spray.  Moisten the tortillas press them in place.  Sprinkle with Old Saratoga TFC Mix.  Bake at 350 degrees until edges are golden brown.  (You can choose to fill before cooking as long as your filling isn't too wet.)

For filling, we grill a chicken breast (split to 3/4 inch), about a half pound of haddock, and a small steak (less than 1 lb).  Alternately, you could use 2 lbs ground beef, cooked, drained, and seasoned.  We grill the protein with either GSSP or GSS5P and dice.

De-seed and dice 1 cup of tomato, 1/4 cup sweet onion, and one de-seeded jalapeno and mix with 1 tbsp lime juice, chopped cilantro, and OSSR Smoked Kosher Salt (to taste).

Flavor your sour cream-  1 teaspoon of the dry mix added to 2/3 of a cup of whatever you are mixing it with whether it's sour cream or greek yogurt.

Have your shredded cheese and shredded lettuce standing by.  Sprinkle on some added personal heat on yours with GMJ, SWZ, or OKMFR.

BREAKFAST-  I know this will sound crazy to some, but we recently enjoyed Sweet Dragon Spice on French toast, pancakes, and waffles- all with a touch of syrup.  Trust me on this one.


Our new flavor, Hot-Que, is an extra spicy barbecue dry rub.  Registers a solid 5.5-6.5 on the heat range.  Not as hot as GSSD or OKMFR but definitely not for the faint of heart.  That said, one of the best spicy flavors available.  Beef, chicken, salmon or other fish, chops, pulled pork, grilled vegetables, all are in play.

Add to regular baked beans to make spicy.  Combine with crushed tomatoes, roasted garlic, and diced onion for a Diavalo sauce.  Add to plain BBQ sauce or when you make the family the regular mild pulled pork, have a bottle standing by to sprinkle onto just your sandwich.


Combine 1- 12 oz container of sour cream with 1- 8 oz brick of cream cheese.  Can replace with a like amount of hummus.  Drain and chop a small jar of roasted red peppers.  Add peppers to dairy mix or hummus and add 1 1/2 to 2 tsp Hot-Que.  Refrigerate for at least one hour before serving.  Enjoy on crackers, bagels, sandwiches or roasted chicken.




Use a boxed corn bread mix and add a small can of drained Mexican style corn and 1/2 tsp OSSR Southwest Zest Mix for each box of cornbread mix.  Prepare  according to instructions.  These will be the base.


If you have tried our pulled pork at an event, this is how we do it.  This requires one pork butt and one pork picnic (uncooked ham)  Using as small knife, remove the "sleeve" from the picnic.  Set sleeve aside while both pieces get a good coat of dry rub, either Sweet BBQ or Sweet & Smoky.  We use a big disposable pan and place the butt, the picnic, and the sleeve all in.  We place them in dense oak smoke for about 1 hour.  (Remember, you can use a gas grill as a smoker if you have a pan for your wood and put that on the hot side, meat on cooler side. It may take a bit longer than a regular smoker to get good smoke flavor.)  Remove to an oven or turn the smoke off and finish.  Keep the pan bottom covered in liquid so the juices can be used in the sauce.  When the bone pulls out easily, it is done.

Before they cool off, we start pulling by hand and fork and yes, I do sometimes burn my fingers.  The sacrifice of art.  We remove any fat, bones, or other material that we don't want to eat.  When they are pulled and mixed, add sauce.  Our recipe for this much is 1- 28 oz can tomato sauce,1- 12oz jar molasses, 3/4 cup honey, 1/2 cup spicy brown mustard, 2 tbsp dried minced onion, and 1 1/2 tbsp OSSR BBQ rub and 1 cup hot water.  Combine in a sauce pan and turn off once thoroughly heated.  Add back to pork, combine well, and place back in the oven for 1 hour at 350 deg.  We call this "Happy Hour".  We will cool this off and store in 2 lb bags in the freezer between parties.


Sometimes we use canned with GMJ added.  Other times we take canned navy beans, add molasses, ketchup, cooked bacon, and minced raw onion, along with GMJ or GSS5P.  Combine in a sauce pan and bring to a simmer.  Turn off after the first few bubbles.  It just needs to come together, not be cooked.


1 pkg Slaw Mix

1 cup Mayo

1/4 cup white sugar

1/8 cup white vinegar

1 `1/2 tsp Old Saratoga GSSP Mix 

Combine mayo, sugar, vinegar, and GSSP and pour over mixing bowl of Slaw Mix and stir together.  Best if refrigerated 1 hour before serving.



1 lb shredded cheddar

1 lb American cheese slices

1 pint whole milk

1/4 sweet onion grated or food processed

1/2 tsp GSSP Mix (Spicy versions use GSSJ, GSS5P, or GSSD)

1 tsp OSSR Flavor Mix  (GMJ, HGC, SWZ, TFC, PBF, or OKMFR)

1 lb uncooked pasta

Gently cook shredded onion and set aside.  We use a microwave for that.  Slowly heat milk and add cheese stirring regularly until melted.  We use either the microwave or the oven on about 200 deg for that step.  Once cheese and milk have combined for a basic sauce add the onion and divide in half. Flavor half the sauce and save the other half for a different meal or snack.  Cook the pasta and combine with flavored half of cheese sauce.

Classic:  Use only GSSP to season

Portobello:  Use PBF Mix and add sliced cooked mushrooms

Taco:  Use TFC Mix, add cooked and drained ground beef

Jalapeno:  Use GMJ, add finely diced, cooked poblano pepper

Horseradish:  Use HGC and add optional bacon

Southwest:  Use SWZ and add drained corn and black beans

CRAZY HOT:  Use OKMFR, cooked poblano and ground beef


Use regular pancake mix.  Add 1/2 tsp of seasoning per cup of mix and prepare as normal.  Own favorite flavors to use are GMJ, SWZ, HGC, and OKMFR.  Cover with this sauce:

1/2 lb uncooked breakfast sausage

1 cup milk

1/4 cup shredded cheddar

Crumble sausage in a pan and cook.  Drain excess fat.  Add milk and cheese and stir over low heat until melted.  Pour this over your pancake stacks, throw on a spoon of salsa to cut the fat taste, and then top with a fried egg and maybe a little Smoked Kosher Salt.


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