Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: teesquare on December 26, 2012, 10:26:15 PM
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After seeing Aaron's awesome W.O.W. sausages - I would like to offer :
1 bottle of W.O.W. SHIPPED for $5.50....that is free shipping, and a discount! ;) for anyone that wants to participate in the contest.
4 - bottles of W.O.W. plus 1 additional bottle of any of the other rubs who comes up with the most original recipe - and use of W.O.W.
Because it all all natural ground herbs and veggies with a tiny amount of salt - it is great on baked potatoes ( mixed with butter...incredible) Or dusted on root veggies, green beans, asparagus - you name it. Mix it in with a pat of butter - then slather it on your steak just before it comes off the grill - or mix it per directions with canola oil and vinegar - and marinade steaks, chops, chicken, kabobs ( including the veggies!)
So - those are the "known uses"...to which Keymaster (Aaron) added it to sausage and one-upped me! ;D
We need pictures - and good pictures and the recipe of the winning entry will be used on the Savor Spices website........
Now..let's see some smoke coming out from under those thinking caps! ;D
See our website - www.SavorSpices.com NOTE: In order to receive the discounted price - you must contact me prior to paying thru PayPal so that I can adjust the price manually.
T
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tee -
1. Please update your website link in your profile.
2. Does the $5.50 offer include Hawaii (I'll fully understand if it doesn't)?
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OK..what is WOW? what kind of veggies and herbs..so I know what to put it in for the winning recipe. Thanks. Pammie .☆´¯`•.¸¸. ི♥ྀ.
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tee -
1. Please update your website link in your profile.
2. Does the $5.50 offer include Hawaii (I'll fully understand if it doesn't)?
Thanks Ka! - done!
And - I will honor the price for you in HI.
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OK..what is WOW? what kind of veggies and herbs..so I know what to put it in for the winning recipe. Thanks. Pammie .☆´¯`•.¸¸. ི♥ྀ.
WOW is the green stuff that has dill, chives, garlic, and a host of other really good "fresh garden" flavors. If you think about all of the savory aroma herbs that come to mind when you think of grand ma's kitchen...they are probably in there. ;)
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WOW make a killer turkey as well great stuff!
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Sounds like fun, I will place a order this weekend.
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i already placed a order last week. ::)
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When can we start posting and can we post three different posts. Maybe a Dinner entree post, appetizer post and Breakfast entree post?
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I would say start posting as of Jan. 1...and - sure - 3 different entrees per person sounds good Aaron!
T
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Thanks Tim :)
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Most Welcome!
Just doin' my job sir! ;D
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Way out West
TrailDust Guacamole Dip
This is a great tasting Appetizer.
(http://i1264.photobucket.com/albums/jj487/Tanner1965/003-20.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/007-20.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/008-13.jpg)
Recipe
¼- tsp of Way out west trail dust
1-Pinch of Way out west trail dust (to dust top of dip)
1- Tb Mayonnaise
2- Ripe avocados
2 -Dashes of salt or to taste
2- Drops of Cholula Hot sauce or to taste
1/8- tsp of white pepper
4- cherry tomatoes
Half avocados, carefully spoon out avocado meat and save skins to use as a serving cup and decoration. Cube one quarter of the avocado meat and set aside. Mash the remainder of the avocado meat in a bowl and mix in spices and mayonnaise with a fork. Fill the avocado shell with the Guacamole and press in the cubed avocado on top. Sprinkle with Way out West TrailDust and serve with Flat pretzels or tortilla chips. Garnish plate with halved cherry tomatoes.
Best Guacamole I ever made :)
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Key look at you! What a creative presentation! Putting the guacamole back into the empty avocado.
Nice job ;)
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Nice job Aaron! So simple too. Gonna give this a try!
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Nice job Aaron! So simple too. Gonna give this a try!
Yah, it was quick and simple, I was told not to take over the kitchen this holiday weekend with my sausage makin stuff so I was allowed to do this easy peasy recipe :) Muebe I like using the avacoda shell as it makes for one less bowl to wash :)
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WOW Chicken Noodle Soup
Started out by cooking some wow dusted chicken on the pellet grill, underneath the chicken was some carrots, onions, shallot, celery tossed in olive oil and roasted up to use for the stock.
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-139.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-140-1.jpg)
While that was cooking I started some pasta -- OO flour, some eggs and some WOW , kneaded that up and all ready to rest for a bit
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-140.jpg)(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-141.jpg)
pasta sheets before cutting into noodles
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-139-1.jpg)
back to the soup, the chicken is done,veggies roasted, pulled the chicken from the bones, bones when into the soup pot with a box of chicken stock.
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-142.jpg)
simmered for awhile, strained the stock, added some celery, carrots to cook, then added the noodles, when the noodles where almost done I added the chicken and some parsley and some more WOW. at the very end thickened it up with some flour.
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-143.jpg)
I'll firm up the recipe part this week,
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Wow that looks so good! I'll take a bowl of that in a heartbeat!
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WOW Deb!!!! ;D
Now - that is using W.O.W. in a completely imaginative way! It does have a "comfort food" group of aromas and tastes when combined with poultry.
How did you like the results when you tasted the stew and the noodles?
T
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Nice Job Deb, Good idea with the pasta and looks great!
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That looks incredible Deb!
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Another great cook Deb!
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Way out West Lamb & Shitake Ravioli
The Filling
1Lb. of cooked ground Lamb
1 egg
½ cup of grated four cheeses
½ cup of seasoned bread crumbs
1-1/2 tsp Way out West TrailDust
1-tsp of salt
1-tsp white pepper
6-small shitake mushrooms
Cook burger and diced shitake mushrooms add way out west TrailDust and season meat to taste with S & P. Drain grease from meat. Mix the rest of the ingredients to meat and with a gloved hand break up meat and mix well. Makes 4 dozen ravioli.
Ravioli dough
4-cups of flour
4-eggs
1- tsp of salt
4-TBLS of warm water
Sift flour into bowl and make a well in center for the eggs. Add eggs and water. Work flour & egg mixture together adding more water if necessary to make smooth malleable dough. Knead until smooth. Let dough rest 15 minutes in plastic wrap. Run dough through your pasta roller until desired thickness. Make raviolis with your usual method or use a Ravioli form found at www.cpalmermfg.com
The Sauce and ravioli cooking
2-sticks of butter
1 to 1-1/2 cups of chicken broth
Pinch of salt
1 cup of four cheeses
Add the butter to a large sauté pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce gets to thick adjust the consistency with chicken stock.
Add the ravioli to a pot of boiling water and cook 3 to 4 minutes. Carefully remove the ravioli from the boiling water and immediately put them in the sauce. Bring the sauce to a boil shaking frequently to be sure that the ravioli does not stick to the pan. Sprinkle with 1 cup of four cheeses and swirl to combine cheeses with sauce. Plate and enjoy.
I started out thinking I would use a premade alfrito sauce, I bagged that idea and made my own butter cheese sauce. A few of the players
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli005.jpg)
Mix the dough by hand and let it sit
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli008.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli012.jpg)
Started the lamb and mixed in all the ingredients
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli014.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli017.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli024.jpg)
Started pressing the dough and making the raviolis
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli033.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli039.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/Lambravioli040.jpg)
Making the sauce and boiling the Ravioli
(http://i1264.photobucket.com/albums/jj487/Tanner1965/005-18.jpg)
Mixing the sauce , cheese and ravioli
(http://i1264.photobucket.com/albums/jj487/Tanner1965/007-23.jpg)
Plated, I can honestly say this is the best italian dish I have ever made.
(http://i1264.photobucket.com/albums/jj487/Tanner1965/011-9.jpg)
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Aaron - that is a "mouth watering" post!
T
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Aaron - that is a "mouth watering" post!
T
no kidding. what a fantastic cook buddy. very good.
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What a meal!
Bravo!! ;D
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WOW! ;D
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Nice looking plate!!
Sent from my iPhone 5 using Tapatalk
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Keymaster..I have the same Kitchenaid..gonna try your recipe for sure..I love fresh made pasta..it cooks so fast. Your raviloi's look perfect. I have the extruder that makes bucattini and raviolis and stuff. Have you tried that one yet. I'm still working on that one, but I have the ravioli's down. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Keymaster..I have the same Kitchenaid..gonna try your recipe for sure..I love fresh made pasta..it cooks so fast. Your raviloi's look perfect. I have the extruder that makes bucattini and raviolis and stuff. Have you tried that one yet. I'm still working on that one, but I have the ravioli's down. Pam .☆´¯`•.¸¸. ི♥ྀ.
Thanks everyone. Pam I saw that extruder online and it looks really cool, actually I'm just getting into pasta making cause I need to know what to do with that case of flour I have in my food storage incase of an emergency ;D I need to get or make a drying rack too. I sure did have fun with this project.
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Keymaster..a clothesline should be long enough if your making tons of pasta. I have been making circle bunches and putting some flour over them. You can dry them that way for storage, just make sure they are dry before storing or they will mold. It's so easy to make that I just make it before I use it. Pam .☆´¯`•.¸¸. ི♥ྀ.
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It looks like we have a Grand Prize winner - and a runner up!
Aaron ( Keymaster ) really turned up the heat for this one. He produced sevral great looking and sounding recipes.
But - Deb415611also created a nice one too...
So - Keymaster gets the 4=1 prize - but Deb, I would like to send you 2 bottles of your choice.
If you would like to look at them to pick the ones you like - see us on line: www.Savorspices.com
Please P.M. me your shipping addresses.
Thank you for your participation. On our next site maintenance - we ill be including some of your pictures and recipes.
T
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Thank you T, I had a lot of fun with this contest. The winnings will definately go to some of my best BBQ friends that will promote and enjoy your product as much as I do.
Thank you for promoting this contest!!
Aaron
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Congratulations Keymaster and Deb!
T - can't wait for the next contest.
David
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Thanks to you all!
I am open to suggestions for the next contest....... :)
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Congrats guys!
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DOH!!! I forgot all about the contest! ::)
Way to go Aaron & Deb! :)
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I forgot all about the contest! ::)
me too! I haven't been around much lately, things have been busy
I really like the WOW
Congrats Keymaster - great cooks. Thanks T