September Newsletter

Well, summer was a great one and I really enjoyed getting to meet and talk to so many people that love spicy food!  We’re still going strong with the BBQ, and getting into the great fall sports season.  It’s a busy time of year with the start of football season, the end of baseball season and a new hockey season almost upon us.  I know that I’m excited.  To that end, we’ve come out with a couple new packages that are sure to please the sports fan among us.  You’ll have to check out our Game Day packs.  There are currently two versions, a Hot and a Mild.  The Hot one is for those of you that like to sweat as much watching your sports as you do when you’re playing them.  The Mild one is a little more layed back, but you can spice it up with the option to change y! our wing sauce by request and of course the chili is up to you how hot you make it (there’s a package of ground habanero in it, and you can add as much as you dare!)  The packs even save you over $5 on the cost of the separate products.

We’ve had a ton of new products added in the last little while, so you’ll have to make sure to keep checking our blog to find out what’s new.  A little update here will direct you to the large selection of Dave’s Gourmet products that we’re now carrying, including the brand new Mini 12 Pack.  Can’t decide what you want for a sauce?  Now you can get one of just about everything in great portable or sample sized bottles.  We’re also very happy to now be carrying the Ring of Fire Sauces.  These are some of the freshest tasting sauces that you’ll ever encounter.  They are truly unique and a pleasure blend into your cooking or to ! use on the table to spice things up.

For the real heat seekers we’ve added bunch of insane products.  First off, there’s the new hot sauces that are featuring the Naga Jolokia pepper.  If you haven’t heard of this one yet, it’s the one that dethroned the Red Savina Habanero as the world’s hottest pepper.  It is awe inspiring to think that nature has produced a pepper that’s over 1 million scovilles naturally!  The two sauces that we are carrying that have the Naga Jolokia are CaJohn’s 10 (which also celebrates their 10th anniversary in the business) and the Naga Sabi Bomb which also features the taste of wasabi.

Secondly, I wouldn’t want to miss mentioning that we’re carrying the new line of Pop Art labelled pepper extracts from Ashley Foods (of Mad Dog fame).  These range in heat from 2 million scovilles to 5 million scovilles.  Not for the faint of heart – and please – use these as an ingredient only.  I got a tiny bit of 5 million scoville extract on my hand so I decided to taste it.  I practically wanted to scrub out the inside of my face with milk.  I will NOT do that again!

I wanted to pass along a great recipe from Mike and Diane’s Gourmet Kitchen (they produce the Ring of Fire sauces) because they were kind enough to send me some great recipes when I picked up their product line.  Anyone that purchases any of the Ring of Fire sauces will be provided with the recipe brochure that I have several copies of currently.

Ring of Fire Scampi Fiero

6 tbs of unsalted butter
2 tsp minced garlic
8 oz raw medium sized shrimp, peeled and deveined (precooked shrimp can be used)
4 tbs of Ring of Fire Habanero Hot Sauce – Original or Xtra Hot
Dash of worcestershire sauce

Melt butter in saute pan over medium heat.  Add garlic and saute for about 1 minute.  Be careful not to burn the garlic.  Add shrimp and cook until shrimp turns pink.  Then add Ring of Fire Habanero Hot Sauce and worcestershire sauce.  Stir until hot sauce evenly coats shrimp.  Serve immediately.  Makes 2 servings.  Accompany  shrimp with garlic bread or warmed slices of baguette.  Great over linguini or rice for an entree.  If you use precooked shrimp, saute until warmed through.

We don’t have too much going on now for events.  We had a great time at Wharf Rat Rally and the following weekend at an awesome hot sauce party (thanks gang!).  We hope to be announcing some more exciting things in the near future, so stay tuned.  It’ll be in the blog as soon as we’ve got anything confirmed.

Cheers,

Brian