With the rain falling and the sky darkened in a rather ominous shade of gray, it's time to get in the kitchen! Well, sure...this could be the big one and you're gonna want something to tide you over. It's the perfect weather for a comforting batch of soulful potatoes!
Take fist size potatoes of your choice, cut in half lengthwise and turn each half cut-side down. Now cut into three wedges each. Repeat process for the amount of potatoes of your choosing. Place wedges in a bowl and add a generous douse of Bobi-Q's Rub-You-the-Right-Way dry rub. Add a a tablespoon of dried pepper flakes and two tablespoons of red wine vinegar with equal parts of Worcestershire sauce and Olive oil. Toss and spread seasoned wedges onto a baking dish of your choice. They just need to be in a single layer. Bake at 425 degrees for about 25 minutes. Toss one time during baking process and sprinkle more olive oil if needed.
Serve these belly busters with a cup of Bobi-Q's Original recipe for dipping and a cold lager for maximum enjoyment. (Great with burgers or fried chicken. )
Tuesday, November 2, 2010
Monday, October 18, 2010
Fall-O-Flavor!
The pumpkins are out and the morning dew has turned to frost, must mean that it's time for our Spirit Ale Sauce to begin brewin'!
A tangy base of our Saucy Wench label combined with a 12 oz. bottle of your favorite amber ale cooked low and slow while it thickens, will create the perfect fall feeding frenzy in your house! Best over a medium-lean pork cut and served with freshly shredded green cabbage tossed in a three-part vinegar to one-part sugar solution with a pinch of black pepper. Serve the cabbage chilled and the sauce hot!
Get ready for an explosion of flavor that will rival the beauty of the season!
A tangy base of our Saucy Wench label combined with a 12 oz. bottle of your favorite amber ale cooked low and slow while it thickens, will create the perfect fall feeding frenzy in your house! Best over a medium-lean pork cut and served with freshly shredded green cabbage tossed in a three-part vinegar to one-part sugar solution with a pinch of black pepper. Serve the cabbage chilled and the sauce hot!
Get ready for an explosion of flavor that will rival the beauty of the season!
Tuesday, October 5, 2010
Working with a new chile pepper in a variety of applications for our 'Mutha Lova' label. The result is a well-balanced flavor that seems to coil in the back of the sauce and quickly strikes with a flash of heat before it moves on. This allows some pallets to take a dip in the deep end without drowning, while others my just get their juices flowing and comeback for more.
Subscribe to:
Comments (Atom)
