Thursday, May 24, 2018

Celebrate Memorial Day!

Happy Memorial Day weekend!
Grilling season is officially upon us!
Come in and see what flavors we can add to your summer!

Appreciate your Teachers!

The end of the school year is coming up, don't forget to get a little something for your teachers to let them know how much they mean to you. In stores only, stop by and grab a gift!

Wednesday, May 16, 2018

Vinegar Mint Julep

The Mint vinegar isn't the most popular flavor, but I knew it had potential if I could find the perfect recipe. I think I found it!

In honor of Derby Day recently, I thought Juleps would be a good idea, but I needed something to bump up the Mint Intensity. I've used all kinds of kinds of our vinegar in drinks before, so I knew it would substitute well, but the taste was more to chance. It was perfect. Light and refreshing as a Julep should be with a little sour bite at the end. Have fun!

Some people recommend straining the crushed mint out of the glass before you serve.
Try with the Ginger vinegar for a zippier drink!

Monday, March 12, 2018

Oven Baked Glazed Ribs

This was a recipe of opportunity. I just wanted to pick up something quick, but ribs were on sale. I had to wait a couple hours longer for dinner than I had planned, but I think the results were worth it.

You could do this on a grill if you like, but it's still a bit snowy here so I did these in the oven. I also like to triple or quadruple the dry rub recipe. I just like having it around.

Glazed Ribs

4lbs pork ribs
1 tsp Smoked Salt or Szechuan Pepper salt
1 tsp cayenne pepper
2 tbsp Prime Rub Seasoning
1/2 cup brown sugar
1 cup BBQ Sauce*

Preheat the oven to 300degrees. Mix together spices and sugar in a bowl until well combined. This is where I make my extras.

Peel off the membrane on the bony side of the ribs if it has it and apply the rub to both sides. Save your extra rub in a jar or bag.

Make a big foil packet for these. Lay them meaty side down inside your packet and crimp the edges and sides together. Back 2 1/2 hours. Meat should be shrinking away from the bones or pretty much falling off them. Remove from oven and let cool a few minutes.

Using kitchen shears, cut the ribs into 2-3 rib portions. Brush with BBQ sauce and place under a broiler for 30 seconds to a minute. Flip and do the same to the other side. Sauce should be bubbly and sticky looking.

*BBQ Sauce: you can use a regular BBQ sauce if you want, but I always mix in a little balsamic just because. For sweet sauces I usually use Fig or Apple. For something more savory, I like Garlic Cilantro or Espresso.

I made my own sauce for this because this was a spur of the moment cooking choice, and besides, it's delicious! I used Mango Balsamic this time, I like the way it goes with the flavors in the Prime Rub.

Balsamic BBQ Sauce
3/4 cup ketchup
1/4 cup Mango Balsamic Vinegar
2 tbsp worcestershire sauce

Wednesday, February 21, 2018


Sorry for being away. Life always gets in the way.

Back with a bang! It's getting to be so nice outside and that's fantastic! We've made a few upgrades in the store in the last month and I think you'd like to see it!

Can you spot the differences?

(psst, we didn't have a brick wall last month!)

Sunday, January 21, 2018

Maple Oatmeal

Easy Maple Oatmeal

1 serving plain oatmeal
1 tbsp Maple Balsamic
1 tsp brown sugar
1 tbsp maple syrup
handful of chopped pecans

Combine the balsamic, syrup, and the brown sugar in a small bowl. Add the pecans and let soak for 15 - 20 minutes.

Spoon over oatmeal when you're ready to serve.

I've given the amount for one serving, but I usually make this in batches. It's great to have on hand so breakfast can be ready in a snap.

Thursday, January 18, 2018

Sticky Wings

On Monday I posted a bunch of Maple Balsamic ideas. Here's one in action! You can section your wings if you want, but I like to leave them whole. I also like to double the sauce recipe so I can serve some on the side.

Maple Balsamic Sticky Wings

1 lb raw chicken wings
2 tbsp Jerk or Hunter's blend spices

1/4 cup Maple Balsamic
3 tbsp Chili Sauce
2 tsp fresh grated ginger
1 bunch green onions/scallions chopped, reserve some for serving

Preheat the oven to 350°.  Line a baking sheet with parchment paper and place the chicken on it in a single layer, skin side up. Season with the spice blend and bake for 15 minutes.

Increase the oven temp to 425° and bake another 15-22 minutes. They should be golden brown and crispy looking.

Remove from the oven and set aside for a few minutes until they are cool enough to handle. Stir the sauce ingredients together in a large bowl. You can serve the sauce on the side for dunking or go ahead and brush it all over them. 

Top with the reserved green onions and enjoy!