Monthly Archives

November 2018

Schultz's Thanksgiving

A Very Schultz’s Thanksgiving

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If we are being honest, Thanksgiving might be our favorite holiday of the year. It’s our time to shine. Moments around the table always brings us back to our values, and reminds us why we started bottling these sauces in the first place.

Schultz’s was started around our family table, during backyard barbecues and birthday parties. Thanksgiving is another memory we have of gathering around, cooking good food and sharing time with the people we love most (and boy are we thankful for all of it). No matter how big or small your Thanksgiving celebration is, we pulled together some of our favorite recipes to provide a little inspiration and some insight to what we will have around our own table this year.
Whole Smoked Turkey

Our Thanksgiving Star: Turkey

Are you ready to be the host with the most? This whole smoked turkey is the first step. Our pro tips? Definitely have your thermometer on the ready because temperature is everything. Also, let the turkey rest for at least 15 minutes before cutting and serving. This will help those meaty juices to stay put right where we want them: in every bite. Get the recipe here.

Tangy Mustard Bacon Wrapped Pork Loin

Fall Flavors Maxed Out

Sweet, tangy and succulent beyond belief. Plus, have we mentioned this is a pork loin wrapped in BACON?! We can’t promise there will be second helpings of this one, but it sure will be good while it lasts. Get the recipe here.

Spicy Mac and Cheese

The Side Everyone Loves

Who doesn’t love Mac and Cheese? Exactly… no one. Put this out and everyone will scoop it onto their plate. It’s not new, but it sure does make our spread every year. All you need is a few ingredients and a bottle of Schultz’s Hot Sauce to make it happen. Get the recipe here.

Spicy Potato Salad

Unlike Any Potato Salad You’ve Ever Had

Cool and creamy, saucy and spicy. Spicy? Well how much is really up to you. This recipe has been handed down in our family and we’ve all perfected it throughout the years so it’s not just a Thanksgiving go to—but an any time go to. Get the recipe here.

Cilantro Lime Coleslaw

Zesty and Fresh to Brighten Your Plate

Is it Thanksgiving without coleslaw? Not for us it isn’t. This zesty and bright coleslaw is the perfect thing to balance our your plate. With so many heavy dishes on Thanksgiving, this coleslaw makes it into our mouth about every other bite. Think of it as a palette cleanser for all the other delicious things you get to gobble on. Get the recipe here.

Grilled Asparagus

Greens That Make Us Smile

Oh, Asparagus. Our go to for grilling. This asparagus is perfectly seasoned with Schultz’s Rub and served with a Schultz’s Hot Dipping Sauce. It really does put a smile on our face how balanced the flavors are in this one. Make it on the grill or in your cast iron skillet. Get the recipe here.

 

Chocolate Pumpkin Pie

Because Even After You’re Stuffed, You Still Need Something Sweet

Don’t worry, we don’t add anything Schultz’s into our desserts. But we do like to enjoy, this year we have a wide variety of guests and are going to be trying this Gluten Free Sweet Potato Pie made with Thrive Tribe Paleo Cookies. We’re really excited to bring something new to the table that everyone can enjoy. Get the recipe here.

 

Keep up with Schultz’s Gourmet @schultzsgourmet on Instagram and Facebook!

Tangy Mustard Chicken Apples

Tangy Mustard Chicken and Apples

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Tangy Mustard Chicken and Apples

Fall flavors for the whole family

PREP — 10 Minutes    COOK — 30 Minutes   

TOTAL — 40 Minutes  SERVINGS — Four

ingredients

• 8 Chicken Thighs

• 2-3 tbsp Schultz’s Gourmet Tangy Mustard BBQ Sauce

• 1 large Onion, cut into large chunks

• 2 cooking Apples (such as Cortland), cut into chunks

• 1 cup Chicken Broth

• Kosher Salt

• Ground Pepper

• 2 tbsp Olive Oil

• 1 1/2 tsp softened Butter

• 1 Tbs All-Purpose Flour

 

directions

1.  Preheat the oven to 450°

2.  Season the chicken with salt and pepper. Heat the olive oil in a large oven-proof skillet over medium-high heat. Working in bathes if necessary, add the chicken skin side down and cook until golden, about 6 minutes. Flip and cook 2-3 more minutes before transferring to a plate. Pour off all but 2 tablespoons of the drippings.

3.  Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the Tangy Mustard as best you can and add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15-20 minutes.

4.  Mix the butter and flour to form a paste. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy.

5.  Use a slotted spoon to transfer the chicken, apples and onion to plates. Pour the gravy over the roasted chicken. Enjoy!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Schultz's Cast Iron Skillet

Cast Iron Skillet Dos and Donts

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Well-seasoned cast iron takes time, patience and care. Once you have the routine down, it’s actually pretty simple.

Cast iron is a tough, versatile material that is exceptional at conducting hot, even heat. The process of seasoning your skillet goes something like this: When you heat your pan, the pores open up and absorb the oils and fats from what you’re cooking. Over time, these oils combine with the porous surface and create an easy-release surface that is harder and smoother than cast iron on its own.
To help you get the most out of your pans (and keep them in good cooking shape), here are a few dos and don’ts to live by when it comes to cast iron.
Dos

Use dish soap—really!

If you only rinse your skillet, bacteria can grow or grease residue can go rancid. For best practice, get right to it. Clean the skillet immediately while it’s still hot or warm. Use a minimal amount of dish soap and wash the skillet using hot water and a stiff sponge or brush. Be sure to rinse thoroughly and dry well.

Rub the cast iron skillet with oil before storing.

After washing and carefully drying your cast iron skillet, use a paper towel to apply a very thin layer of neutral oil like flaxseed, soybean or vegetable oil. Store it until ready to use again.

Season your pans twice a year.

In addition to keeping your pans well-greased after cooking, it’s a good idea to give your pans a full seasoning twice a year. Lay a sheet of aluminum foil on the bottom rack of your oven. Preheat to 400° and while you wait, drizzle a few table spoons of vegetable oil in your skillet and spread it evenly across the inside of the pan with a paper towel. Bake upside down on a rack for 1 hour. Let it cool completely in the oven before storing in a safe spot.

Use it on your grill.

For the best crusty sear on a steak or a burger, you need surface area. Let your cast iron skillets preheat on your grill grate until they are nice and hot. Then use them on the grill just as you could on your stovetop. The cast iron’s flat, even surface will give you that perfect char while still getting the smoky flavor from the grill.

Don’t have a grate? You can lay it right on top of the coals or burning logs. This makes it perfect for camping if you’re able to lug it around. Just be sure to have a long spatula or tongs to work with!

Using metal utensils.

We all know to not use metal utensils on an enamel-coated cookware. However, it’s O.K. to use a metal spatula or tongs on cast iron—the seasoned surface actually protects the metal.

Donts

Put your pans away wet.

Attention: if we only get across on thing in this blog—this is it! Water will gather in the bottom of the skillet and rust. This also goes for letting your pans air-dry on your stove top. If the cast iron is still damp after drying with a towel, set it over a low flame until completely dry.

Put your pans in the dishwasher.

A dishwasher is too harsh and can potentially strip the surface of your skillet so don’t even think about it.

Let your pans soak.

Keep your pan out of the sink until you’re ready to clean it. Excessive soaking can cause rust. Like we mentioned above, it’s best to clean your skillet immediately.

Use it to cook acidic foods.

Acidic foods, such as tomatoes, beans and large amounts of citrus juice can potentially strip the surface of a skillet that is not heavily seasoned and make the food taste metallic. If you have a relatively new skillet, save these cooking jobs for your stainless steel or enameled pans.

Let your pan get sticky.

If the surface of your skillet feels sticky from oil, then the skillet isn’t properly seasoned and it can cause the fat on the surface to flake off. To fix this, follow the seasoning process mentioned above.

What if…

You have stuck food too tough for dish soap…

Try scrubbing your cast iron with a few tablespoons of oil, kosher salt and a paper towel. When the salt looks black and dirty, then rinse and dry well.

Your pan gets rusty…

Gently remove the rust with a super fine steel wool pad. Then rinse, dry and proceed with the seasoning process mentioned above.

 

Keep up with Schultz’s Gourmet @schultzsgourmet on Instagram and Facebook!
A version of this blog originally ran on Food & Wine

Schultz's Homemade BBQ Chips

Homemade BBQ Chips

By | Appetizer, Chipotle Cooking Sauce, Entree, Recipe, Seasoning & Rub, Side | No Comments

Homemade BBQ Chips

Fried in a Flash and Eaten Even Quicker

PREP — 25 Minutes    COOK — 40 Minutes   

TOTAL — 1 Hour  SERVINGS —Six

ingredients

• 2 large Russet Potatoes

• Vegetable Oil

• Kosher Salt

Schultz’s Gourmet Seasoning and Rub

 

directions

1.  Wash potatoes well and slice very thinly—it’s best to use a mandoline for this. Soak potato slices in ice cold water for 15 minutes. Drain and pat dry between paper towels.

2.  While potatoes are soaking, heat 2-3 inches of vegetable oil in a deep dutch oven to medium high. Be sure not to over crowd the pan when you start frying your first batch—depending on the size of your pot, you can fry 15-20 minutes at a time. Flip each chip halfway through and fry until golden brown on both sides.

3.  Remove chips carefully and transfer to a paper towel lined wire rack. Sprinkle or toss with a pinch of salt and Schultz’s Seasoning and Rub. Enjoy!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

1908Brands_LogoFinal