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April 2020

Brisket Burnt Ends - Schultz's Gourmet

Brisket Burnt Ends

By | Barbecue Sauce, Barbecue Sauces, BBQ Sauce Recipe, BBQ Sauces, Cooking Sauces, Entree, Occasion, Recipe, Sweet Hickory BBQ Sauce | No Comments

Brisket Burnt Ends

Crisp on the outside, tender on the inside and bursting with flavor!

PREP — 10 Minutes    COOK — 1 Hour 40 Minutes   

TOTAL — 1 Hour 50 Minutes    SERVINGS — 6-8

ingredients

• Brisket Point (from a low and slow smoked prime brisket, pre-cooked)

Hot Dayum Rub, or substitute Schultz’s Seasoning & Rub

• 2 cups Schultz’s Sweet Hickory Barbecue Sauce

• Honey

• Brown Sugar

• Butter

directions

1. Cube the cooked point of a brisket and place the cubes in a cooking tin or pan (grill-safe). Smother with Hot Dayum or Schultz’s Gourmet Rub. Add 2 cups of Schultz’s Sweet Hickory Barbecue Sauce and mix. Top with drizzled honey, brown sugar and place a few small cubes of butter on top.

2. Cover the tin with foil and cook on the grill at 275°F for about an hour, or until the cubes are tender and sticky. Once tender and when the sauce begins to thicken, turn the grill temperature up to 350°F. Leave for around 30-40 more minutes and let the meat crisp up and the sauce thicken more.

3.  Remove the tin pan from the grill and serve immediately. Enjoy!

 

This recipe was created and shared by Kristin McDowell from A Girl And Her Grill.

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.

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Regrow Vegetables at Home

5 Easy to Regrow Vegetables

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5 Easy to Regrow Vegetables

It’s no secret we’re a sucker for our ingredients. Why else would we put so much care into making sure our sauces are only built from the good stuff? Ingredients don’t just stop there though, and if you’re looking for outstanding taste in an inexpensive way—you might want to look into starting a garden of your own. For some, a garden may be too intense but today we’re going to teach you about 5 vegetables that you can easily regrow at home from things you probably already have in the fridge. All you need? A little bit of water and sunlight.

Here are five vegetables that only need one week of water and sunshine to regrow to a point where you can use them. You should change the water when it gets cloudy or low, but otherwise, this method requires barely any effort. Just chop, regrow, eat, repeat.

Romaine Lettuce

Reserve about 3 inches of the butt of the lettuce. Place, bottom down, in a cozy mug or bowl that will allow the lettuce to lean without falling over, will hold enough water to cover the bottom half of the lettuce, and will allow sunlight to reach the lettuce. Fill with water until the bottom half is submerged. Put the container in a sunny window. You should see growth by the next day, and you may even have enough to cook with in one week. Bok choy can be regrown similarly!

Scallions

Chop off the green top of the scallion, using it however you’d like, but leave about an inch of the white bottom in tact. Put the stubs in a narrow drinking glass or shot glass so the scallions can lean without falling over. Make sure the container you choose is clear, allowing the sun to reach the scallion roots. Fill the glass with a bit of water, and place the container in a sunny spot. You should see some exciting growth after a couple of days. Once planted, you can depend on these things to produce for years afterwards so you’ll never be without a tasty, fresh green onion.

Fennel

Fennel has such a strong taste that you don’t need more than a few snips of fronds from the bulb to add to salads, dressings and stocks. Therefore, keeping a bulb on-hand in your kitchen windowsill works perfectly. Place the bulb in a mug or bowl that can hold enough water to cover the bottom half of the bulb while still allowing light to hit it. Fill with an inch or so of water. After one week in a sunny spot, green shoots will sprout from the top.

Carrot Greens

Reserve the tops of carrots and regrow greens from them. Just chop off the tops of the carrots, leaving about half an inch or inch of the top. Place in a shallow container, add water, and put in a sunny spot. After a week, you should see some strong carrot greens. And just a note, all members of the turnip family (beets, turnips, parsnips) can regrow their greens this way, not just carrots.

Celery

Don’t toss out those celery scraps! You can use them to regrow your own stalks in water, and then ultimately plant them in soil. Cut about 2 inches above the root base of the celery and place the root in a shallow bowl filled with water and put it in sunlight. After about a week, you should see little leaves beginning to sprout from the middle!

 

Other vegetables that can be easily regrown with a bit more time:

 

Garlic

You need just one clove of garlic (seriously!) to start growing garlic scapes at home—their taste is mild and sweet, and they make a great addition to aioli, scrambled eggs, and more.

Lemongrass

Cut a few inches above the bottom of stem and submerge them in a glass filled with about an inch of water. Leave in a sunny spot (adding more water as needed), and in roughly 2-3 weeks it should start growing roots.

Basil

If you’ve got a few basil leaves on hand, then you can regrow yourself a fresh, new bunch! Just place a few clippings in a glass filled with water, put it in sunlight, and once the roots grow to about 2 inches, you can plant them in soil.

 

 

This post was originally published on Food52.

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

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Buffalo Chicken Penne

By | Appetizer, Cooking Sauces, Occasion, Recipe, Spicy Original Cooking Sauce | No Comments

Buffalo Chicken Penne

This Pasta Packs a Punch. 

PREP — 20 Minutes    COOK — 10 Minutes   

TOTAL — 30 Minutes  SERVINGS — 4

ingredients

• 2 cups shredded chicken breasts

• 8oz cream cheese, cubed

• 1/3 cup Schultz’s Spicy Original Cooking Sauce

• 1/2 cup chicken broth

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1/2 tsp kosher salt

• 3/4 cup blue cheese dressing

• 12 oz uncooked penne pasta

• green onions, chopped (optional)

• crushed red pepper flakes

directions

1. Heat a large skillet over medium heat

2. Add the cream cheese, Schultz’s Spicy Original Cooking Sauce, and chicken broth

3. Whisk until the mixture becomes creamy

4. Add the paprika, garlic powder, black pepper, salt and then stir to combine

5. Add the blue cheese dressing and stir to combine

6. Add the shredded chicken breast

7. Allow the sauce to simmer for 10 minutes over low heat

8. While the sauce is simmering, bring a large pot of water to boil on the stove. Add the penne pasta and cook according to package directions

9. Drain the pasta then add it to the cheesy buffalo chicken sauce and stir to combine

10. Top with diced green onions and crushed red pepper flakes

Recipe & Image Credit to Whitney Bond

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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Spring Cleaning Tips for Grills

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Spring Cleaning Tips for Your Grill

Spring is officially here and that means it’s time for some spring cleaning! It also means grilling season is just around the corner, so make sure you remember to give that trusty grill of yours some attention too. Winter has a tendency to cause wear and tear on just about anything, and your grill is no exception. Get your grill cleaned up and running smoothly just in time for grilling season by following these simple Spring cleaning tips:

1. Check for Gas Leaks: Gas grills are wonderful for cooking, but they do require a little extra care and attention to maintain them properly. Some cracks or leaks are easy to identify, but to ensure your gas grill hasn’t sprung a dangerous leak and that everything’s working properly before you get grilling, brush your gas lines with soapy water and check for bubbles—which indicate a crack—when the gas is running. If you identify any leaks, tighten your connection or replace the line. Gas lines can also become brittle with age or if left exposed to the elements, so pay extra attention to this step if your grill was left outside over the winter.

2. Measure Your Fuel Level: Your plate will have to wait if your gas grill is low on propane, so think ahead by checking your fuel level before your first grilling session of the season. Having a spare tank is always a good idea just in case you have less in that first tank than you may have thought. Similarly, if you’re using a charcoal grill it’s always a good idea to have an extra bag or two of briquettes. There’s nothing worse than preparing your food for the grill, only to find out you don’t have enough fuel to cook it…

3. Clean the Inside of Your Grill: There’s no real way to avoid this one. If you’re cooking on the grill then there’s going to be some residual gunk left over inside. We recommend making some homemade cleaning solution by mixing one part water and one part distilled white vinegar in a spray bottle. Open or remove the lid to the grill and thoroughly spray the inside. Replace the lid, let the solution soak in for an hour or so, and cooked-on residue and gunk should be broken up enough to easily wipe off when you’re done.

4. Brush, Brush, Brush: Make sure you’ve got a nice stainless-steel brush and scraper to clean the inside of the grill with. Brushing between uses is one of the best ways to ensure your grill stays in good condition. On the other hand, the actual supplies you’ll use to clean with vary based on what type of grill you’re working with and the part of the grill you’re cleaning (dish soap and water work for many grills; stainless steel cleaner is recommended for stainless steel exteriors; rotisserie style grill grates do best with just lemon juice and water). Make sure you haven’t left any bristles on your grill surface after giving it a thorough brushing.

5. Clean Out Tubes & Burners: Before using your gas grill this season you need to take some time to insect the tubes and burners. You can use a toothpick, pipe-cleaner, or paper clip works to unclog any build-up in your gas ports or tubes. Also, be sure to inspect the burner covers as well. If they show rust or are visibly brittle, then it’s probably a good idea to replace them. Just make sure that you’ve turned the gas off before inspecting anything!

6. Check Your Flame Color: Pay careful attention the type of flame your gas grill gives off. Be wary of an all-yellow flame on a gas grill, as it won’t be as effective as a blue flame with yellow tips. If you don’t see any blue in the flames then it probably means there’s not enough pressure coming from the gas tank. In contrast, if you happen to be using a charcoal grill you’ll want to wait for any flames to reside before adding your ingredients to the grill. Make sure that the vents on the charcoal grill are functional, as this is the primary mechanism that allows you to control the level of heat.

7. Kick Some Ash: A charcoal grill has a habit of collecting ash and chunks of briquettes. Before you start using yours for the season, scrape and empty any ash, including whatever’s in the ash catcher if you’ve got one. On the other hand, if you happen to be using a gas grill be sure to clean the grease trap. If you’re grease trap has gone missing make sure to replace it, you’ll be happy you did.

8. Oil Up: A light coating of oil or cooking spray helps to prevent rust and keeps food from sticking—making grill prep for the rest of the season a bit easier.

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

GET OUR NEWSLETTER:

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 2100 CENTRAL AVE. SUITE 201
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Seared Pork Chop

Chipotle Seared Pork Chops with Cabbage Slaw

By | BBQ Sauces, Entree, Occasion, Recipe, Seasoning & Rub | No Comments

Chipotle Seared Pork Chops

Tender chops with a tangy cabbage slaw. 

PREP — 10 Minutes    COOK — 30-45 Minutes   

TOTAL — 55 Minutes   SERVINGS — 4

ingredients

• 7 tablespoons unsalted butter, plus more for the dish

• 4 boneless, center cut Pork Chops

• 1 Red Onion

• 1 1/2 lb Green Cabbage

• 1 lb Multi-Colored Potatoes

• 4 tbsp Apple Cider Vinegar

• 4 tbsp Whole Grain Dijon Mustard

• 2 tbsp Honey

• Ground Bay Leaf

• All Purpose Flour

• Ground Cayenne Pepper

• 1 tbsp Schultz’s Chipotle Cooking Sauce

• Salt and Pepper

• Olive Oil


directions

1. Heat a medium pot of salted water to boiling high. Cut the potatoes into bite sized pieces. Core and thinly slice the cabbage. Peel, halve and thinly slice the onion.

2. Add the potatoes to the pot of boiling water. Cook 10-12 minutes, or until tender when pierced with a knife. Drain thoroughly and put into a bowl. Add the mustard and drizzle with olive oil. Stir to combine with salt and pepper. 

3.  While the potatoes cook, in a large pan, heat 2 tbsp of olive oil on medium-high. Add the onion, season with salt and pepper. Cook 2-3 minutes. Add the cabbage, cook 1-2 minutes. Stir in the honey, vinegar and 2/4 cup of water. Loosely cover the pan with foil, reduce heat to medium. Simmer 12-14 minutes. Transfer to a large bowl.

4. Blend the spices bay leaf, cayenne pepper, salt, pepper and flour together until you have 4 tbsp (use majority flour). Brush each side of the pork chops with Chipotle sauce and coat with the spice mix.

5. Heat 2 tbsp of olive oil, add the pork chops and cook 4-6 minutes per side, or until golden brown and cooked through. Serve with cabbage and potato sides. 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

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