Chili(n) with "Martians"
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.
May
New Orleans BBQ Shrimp and Grits
NOLA BBQ shrimp aren't really barbecued and they're awesome with cheesy grits.
To serve 4:
Regular or quick cooking grits to serve 4- 1 cup servings
8 oz shredded cheddar
1/4 cup milk
1 tsp Old Saratoga Garlic/Smoked blend (GSSP, GSSJ, GSS5P, GSSD, GSSRF)
1 lb Wild Gulf Shrimp, 21-25 count, deveined/tail on
4 tbsp butter
1 tsp minced garlic
1 tbsp Worcestershire Sauce
1 tbsp lemon juice
1 tbsp Old Saratoga CAJUN BAYOU BLAST
For best results, timing is everything. Start by seasoning the shrimp with the new CAJUN BAYOU BLAST. Set aside. Prepare grits per instructions, replacing their seasoning suggestion with one of the Old Saratoga Garlic/Smoked Salt blends. When the grits are done add the cheese and milk and stir until smooth. Set aside for just a minute. Have the saute pan ready. On medium heat get the butter going. When it starts sizzling but BEFORE it turns brown, add the minced garlic and the seasoned shrimp. Cook for about 2 minutes. While that is happening, divide the grits into four dishes. At the 2 minute mark, flip the shrimp, add the Worcestershire Sauce and lemon juice. and cook another 1 1/2 minutes tossing or stirring occasionally. Divide into the bowls of grits and pour the sauce over each as well. Sprinkle with a little fresh parsley or green onion if you must....
APRIL
Chicken Enchiladas
This recipe makes 6 meat, veggie, and cheese filled flour tortillas in a tomato based sauce.
3-4 leg quarters or three whole chicken breasts
6- 8 inch flour tortillas
1- 8 oz pkg frozen peppers and onions chopped smaller or 1/4 sweet onion, diced; 1/2 green pepper, diced; 1/2 red pepper, diced
1- 14 oz can tomato sauce
1- 14 oz can petite dice tomato
1 lb shredded cheddar or Mexican blend
Old Saratoga Garlic-Smoked Salt-Pepper Mix, 5 Pepper Mix, or Death Salt
Old Saratoga Taco, Fajita, Chile Mix
Old Saratoga Southwest Zest Mix
Old Saratoga Smoked Kosher Salt
Use about 1 -1 1/2 quarts of water to boil the chicken. Season with one of the salt blends if desired. Remove the chicken and set aside to cool. Separate the water and fat from boiling liquids. Using the chicken fat, saute the peppers and onions along with a pinch of the OSSR salt blend you are using. When tender, turn off and add half of the diced tomato, drained. Save the liquid. Remove the bones and skin from the cooked chicken. Chop and add to the vegetables with 2 tsp Old Saratoga TFC Mix and 1/2 tsp Old Saratoga Smoked Kosher Salt. Set aside to make the sauce. Using a blender or stick blender combine tomato sauce, diced tomatoes and their juice, 1 tbsp Old Saratoga SWZ Mix, and 1/2 tsp OSSR Smoke Kosher Salt.
Place a thin layer of the sauce in a 13X9 baking pan. Lay out a tortilla and place a stripe of the chicken mixture from top to bottom or side to side. Use about half of the shredded cheese to add to the chicken inside the enchiladas before rolling. Place them in the pan seam side down. Repeat until all six are in the pan. Spoon the remaining sauce over them, making sure to coat all the tortillas and the put into a preheated 350 degree oven. After 30 minutes, add the rest of the cheese and bake another 20-30 minute until cheese starts to brown.
Serve with sour cream and yellow rice
March 2021
TACO TIME TIPS
Most homes experience tacos weekly or at least monthly. Most of those folks tear open seasoning packets that contain words, even if they can be pronounced, simply can't be explained. It would be difficult to convince me that modified potato starch or corn gluten make my taco tastier. Besides that, why do they only have one flavor taco? What about green chile or jerk chicken tacos? And what about a little flavor help from other components?
Taco Meat- Season each pound of ground beef or chicken with 1 1/4 tsp Old Saratoga Taco, Fajita, Chili Mix, (Roasted) Green Chile Blast, or Taco, Fa-Reaper, Chili Mix and 1/2 tsp Old Saratoga Smoked Kosher Salt.
For Jerk chicken or fish, sprinkle with Old Saratoga Caribbean Lime Jerk and roast until done. Break up fish or tear chicken from the bone.
Sour Cream- Mix almost any Old Saratoga Flavor Mix or Smoked Salt blend with sour cream for a flavor jolt. All recipes are 1 tsp dry mix combined with 2/3 cup sour cream.
For very Mild- GSSP
Mild- GMJ Mix, GSSJ, SWZ, (R)GCB
Medium- GSS5P
Hot- GSSD, OKMFR
INSANE- GSSRF, Reaper-Potle, Garlic, Mustard, Jala-Reaper
Salsa- The recipe here is the same as above: 1 tsp dry mix and 2/3 cup mild salsa.
Mild- GMJ, GSSJ, (R)GCB
Medium- GSS5P, SWZ
Hot- GSSD, OKMFR
INSANE- Reaper-Potle, Garlic, Mustard, Jala-Reaper, or Garlic Smoked Salt, Reaper, and Friends.
Enjoy!
February 2021
Start with a basic breaded chicken cutlet. Slice chicken into 4 thin cutlets . Pound a little thinner if you desire. Mix one teaspoon Old Saratoga GSSP or GSS5P with half cup of flour. Dip a cutlet first in flour, next in 1-2 beaten eggs, and lastly in 1 cup of breadcrumbs that have one teaspoon Old Saratoga PHG MIx added. (If you have the time, place breaded cutlets on a piece of parchment paper and let them dry for a bit before frying. The breading will stick better during cooking.) Fry, saute, air-fry, or bake until done. Set aside.
Melt 2 tbsp butter in a small fry pan. When melted add a 1/2 tsp Old Saratoga GSSP. Then add 8 oz sliced mushrooms and cook until done. Set aside.
(If you have the ambition, butter the four buns and place them on a sheet pan, butter side up. Place under the oven broiler for a minute or two until golden brown. Set aside.)
Assembly time. Take your finished cutlets and place them on a sheet pan. Top with a thin slice or two of Black Forest ham. Put under the broiler until the edges start to brown. Remove, top each with mushrooms and Swiss cheese, and put back under the broiler until the cheese is melted. Put each on a roll and serve with a pickle or top with a little Ranch or bleu cheese dressing if desired before serving.
January 2021
Everybody is willing to give up calories but no one needs to give up flavor. Here's an idea: Chicken Farmer's Pie.
Step 1: Roast a chicken or use some left over roasted chicken (or turkey). Skim the fat but save the juice. Remove any skin and bones and chop. Set aside.
Step 2: Dice some sweet potato. Toss in a very little of the chicken fat or vegetable oil and some Garlic-Smoked Salt-Pepper Mix. Place on a parchment paper covered baking sheet and roast in the oven at 350 degrees until tender. Take half a medium sized sweet onion, some frozen mixed vegetables, also toss in GSSP (NO OIL), and roast the same way, giving the sweet potatoes a 30 minute head start.
Step 3: Mash cooked potatoes with 1 cup unsalted chicken broth (or half a cup broth and half a cup cream if you are not calorie watching) and one egg. Place potato mixture into a 1-gallon plastic bag.
Step 4: Mix chopped chicken, the pan juice from baking it, the vegetables, one cup unsalted broth and 1 tsp Old Saratoga Provencal Herb and Garlic Mix. Spread in a one inch layer in a baking dish. Using the bag, pipe the potatoes onto the meat-veggie mix in whatever pattern you chose.
Step 5: Bake in a preheated oven at 350 degrees for 40-45 minutes. Let rest 15 minutes before serving.
Decenber 2020
Before we get to our recipes this month, let me share a bumper sticker I recently saw: "LOVE THY NEIGHBOR, NO EXCEPTIONS". It's probably a good thing to remind ourselves of once in a while.
Acorn Squash Magic: Quarter an acorn squash. After removing the seeds, spread some softened butter on the inside portion and sprinkle with one of the smoked salt blends like GSSP or GSS5P. Microwave for 20-25 minutes or bake at 350 degrees for 60-75 minutes.
Simple Veggie Magic: peel and dice butternut or some other winter type squash, potatoes, or sweet potatoes. Place in a large mixing bowl. Chop 1 sweet onion into 8 or 12 pieces and add. Add enough canola or olive oil (not extra virgin) to coat and toss the cubes while adding about 1 tsp GSSP, GSS5P, or (Sugar Free) BBQ Spice per 2 lb of squash or potato cubes. If you are using Sweet and Smoky, Sweet Dragon, or Hot Cue for sweet potatoes, add 1 tbsp. Place on a parchment paper covered baking sheet and bake at 350 until tender.
Simple Veggie Magic: Peel and cube winter squash or sweet potatoes. Boil just until tender. Drain and place in a large bowl. Add butter and/or unsalted or low salt broth, and mash. Season with one of the Garlic-Smoked Salt blends, Sweet Dragon Spice, or even Hot-Cue.
Beef Roast Magic: Everyone has their preferred way to reach "Done" when it comes to a roast. Hot oven-turn it off-leave it alone. A certain number of minutes per pound. Temperature probe. Wood pellet grill. No matter your road to get there, the seasoning is very simple: a generous dose of Garlic-Smoked Salt Pepper Mix on the outside. That's it. Don't overthink this one.
Turkey Magic: Again, everybody has their way to get the bird perfectly done. Seasoning is again relatively simple. Put a teaspoon or two od GSSP or GSS5P on the inside of the turkey. On the outside, I match our Provencal Herb and Garlic Mix with GSSP and our Southwest Zest Mix matches with the GSS5P for a bit spicier fowl.
November 2020
How about a horseradish, a chipotle, or an herb and garlic sour cream? Take about 2/3 cup sour cream and add 1tsp of almost any flavor mix or Garlic-Smoked Salt blend. If you want a delicious jalapeno dip for chips, use GSSJ. For a mushroom dip, try PBF. Want some tasty cool fire? You definitely want to use Garlic, Smoked Salt, Death. All of these are pretty righteous on baked or oven roasted potatoes as well.
For a great cracker spread or baked potato topper, soften one cream cheese brick, add 1 cup of sour cream, 1/4 cup chopped roasted red pepper and 1 - 1 1/2 tsp Hot Cue. Mix thoroughly.
For a richer turkey gravy from scratch, season with GSSP and PBF Mix. If you buy gravy, liven it up with a dash or two of the PHG or GMJ Mixes.
If you are roasting squash, whether you cut it into chunks and toss in oil and seasoning or cut it into quarters and add butter, season with GSSP or GSS5P.
Soften two cream cheese bricks. Blend in 1/2 cup cream and then mix in 1/2 cup shredded cheddar or crumbled blue cheese. Add 1 tbsp of your favorite flavor mix. Whether you are a jalapeno cheddar, a horseradish cheddar, or a blue cheese and Portobello mushroom person, we have a combo for you. Form into a ball and roll in more shredded or crumbled. Store cold but allow to soften some before serving.
FAVORITES
BBQ SUNDAES
SOUTHWEST CORN MUFFINS
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.
PULLED PORK
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.
BAKED BEANS
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.
EASY COLE SLAW
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.
NOW STACK 'EM. CORNBREAD BASE, PULLED PORK NEXT, A SHOT OF BAKED BEANS, TOPPED BY THE COLE SLAW. YOU NOW HAVE A BBQ SUNDAE. ENJOY!!!
CLASSIC (OR TWISTED) MAC & CHEESE
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
SPICY or SAVORY (No Syrup) BREAKFAST PANCAKES
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.
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!