In this episode we follow Han Ly Hwang (from Kim Jong Grillin) as he uses our Red Chili Lime sauce to boost flavors and bring the heat the Korean classic, Oi Sobagi.
Thank you for finding us and focusing on these wonderful female-fronted businesses.
]]>Check Out this lovely article by Mercy Corp Northwest:
10 years later – How Marshall’s Haute Sauce continues its spicy legacy
]]>I was asked to come on AM Northwest with Helen, by the Department Of Agriculture to talk about small businesses in Oregon. I love to support my local farmers, food makers, and friends!
Am Northwest Celebrates Oregon
Check out all the featured businesses at Oregon Taste
]]>
We are very proud of our relationship with Uncle Nearest Distilling.
We were asked to create a product for their launch party in 2017. We have been a supporter from day one and have continued to make our Whiskey Smoked Ghost all these years later.
Thank you to Inside Hook for writing about this special sauce and featuring it in Six Great Food Products Crafted From Whiskey
You can purchase Uncle Nearest Whiskey Smoked Ghost sauce here.
We also made a special Uncle Nearest BBQ Rub.
Let the Nathan Green legacy live on.
]]>
Bird’s Eye Charred Chive Dulse Hot Sauce.
Created in conjunction with cult-favorite hot sauce shop, The Heatonist, to celebrate their fifth anniversary, we loved this sauce so much we decided to keep making it, even after the initial anniversary run was finished. Our friends at The Heatonist (You may know them as the curators of Hot Ones) wanted a hot sauce like none other, and, well, we delivered in spades! Drawing inspiration from the Oregon coast and our love for the flavors of southeast Asian food, we began this sauce with fresh dulse seaweed harvested from the Pacific ocean, just a few hours drive from our hot sauce kitchen. Briny and brimming with umami, we took the seaweed and added white miso and smoky charred chives for a sauce that’s wonderfully savory. Use it as you would a (totally vegan!) fish sauce. It’s ready to drizzle over roasted brussel sprouts, into vegetable stir-fried or use as a marinade for tofu or chicken.
It is spicy, tangy, and has tons of flavor with a mild heat. It is perfect for Lamb Skewers and Bok Choy.
Get the sauce from Marshall's Haute Sauce or Heatonist exclusively.
Sarah Marshall is a born and raised Oregonian and creates an array of handmade hot sauces that reflect her love for and deep connection to her home. Sarah and her husband Dirk have been making and selling spicy sauces in Portland, Oregon since 2011.
On the podcast Sarah shares how she's driven by her passion for preserving Oregon's incredible local agricultural bounty and their shared desire to create a family business around that passion.
Sarah shares their journey of going from making 12-jar batches in her home kitchen to making 200 jar batches in a commercial space. But, even as they've grown, their fundamental practice has remained the same. Every bottle of sauce still passes through each of their hands, with Sarah doing all of the sauce-making and flavor brainstorming, while Dirk chops, labels and ships out orders.
Sarah explains the whole process behind a really cool collaboration hot sauce with the Heatonist as an example.
https://katu.com/afternoon-
Check out this fun segment with KATU, recipes are posted on the blog.
https://katu.com/afternoon-
We have banded together via Sauce Aid to raise money for charity. Watch our video and donate to PDX Family Meal and Black Food Sovereignty Coalition.
]]>https://katu.com/afternoon-live/cooking-recipes/blueberry-cake-with-a-spicy-blueberry-glaze
]]>https://katu.com/afternoon-live/cooking-recipes/strawberry-freezer-jam-with-a-kick
Illustration By Brooke Weeber, The Little Canoe
PRESERVATION PANTRY: Modern Canning from Root to Top & Stem to Core by Sarah Marshall (Regan Arts)
STRAWBERRY CUCUMBER FREEZER JAM
This is the only jam in which I use
store-bought pectin, because the
cold fruit pectin helps set the jam,
while keeping the cooling, crisp
attributes of the cucumber. When
working with strawberries, I find it
best to macerate them by letting
them sit in the sugar and lemon for
a few minutes. I made this jam for
a local doughnut shop and the
owners filled their churros with it
for a lovely sweet and spicy treat.
1½ pounds strawberries
2¼ cups blended cucumber
(about 1 pound, 5 ounces
cucumbers)
¼ cup plus 1 tablespoon fresh
lemon juice, divided (from about
2 small lemons)
2 cups plus 3 tablespoons
cane sugar
9 tablespoons real fruit
instant pectin
1 ½ teaspoons kosher salt
3 fresh red Thai chilies
Makes 6 half-pints
Wash the freezer-safe jars or
plastic half-pints. At the
preparation station, wash the
strawberries and remove the
tops. Peel and seed
the cucumbers. Then blend the
cucumbers in a blender. Wash
and juice the lemons.
In a large glass mixing bowl,
whisk together 2 cups of cane
sugar, pectin, and 1 teaspoon of
salt until evenly mixed. Set aside.
In a 4-quart glass baking dish,
place the strawberries, the
remaining 3 tablespoons of cane
sugar, and 1 tablespoon of lemon
juice. Use a potato masher to
combine; let sit for 10 minutes.
While the strawberries are
macerating, put the blended
cucumber, chilies, and the
remaining ¼ cup of lemon juice
into the blender and process on
high until smooth. Add the
strawberry and cucumber mixtures
to the bowl. Mix well for 3 minutes.
Use a funnel and ladle to fill each
jar, leaving 1 inch of headspace,
if freezing the recipe. This jam can
be stored in the refrigerator for
up to 3 months or frozen for up
to 1 year.
TIP:
Check the baking/canning aisle
of your grocery store for real fruit
instant pectin.
]]>Check out this clip from KATU afternoon live.
https://katu.com/afternoon-live/cooking-recipes/favorite-cooking-gadgets
You can purchase these items from local small businesses in person or online:
]]>https://katu.com/afternoon-live/lifestyle-health/last-minute-gift-ideas-12-19-2019
]]>Watch Sarah Make these halloween appetizers on Afternoon Live.
https://katu.com/afternoon-live/cooking-recipes/halloween-appetizers
Habanero Cheese Ball
1 eight-ounce packages cream cheese
1/4 cup plain yogurt
4 ounces sharp cheddar cheese, finely shredded
1 teaspoon Marshall’s Habanero Carrot Curry sauce
Salt and pepper
Stem from a bell pepper
4 parsley leaves
Crackers
Into a medium-mixing bowl, place cream cheese, yogurt, cheddar cheese, habanero sauce, and salt and pepper. Using a spoon, mix ingredients until well combined. Shape the mixture into a ball.
Spread out a 3 overlapping sheets of plastic wrap, to fully encase the cheese. Bring the sides of the plastic wrap together to tightly wrap the entire ball, secure top with a large rubber band. Use 3 additional rubber bands, loop the rubber bands around the cheese ball to form 6 distinct sections and flatten the ball slightly so it resembles a pumpkin. Create deeper grooves by pressing into the sides of the cheese wedges with your fingers.
Refrigerate the cheese ball for 1-4 hours.
Unwrap and top with bell pepper stem and parsley leaves. Serve with crackers.
Bone Bread Sticks with Dipping Sauces
1 pound homemade or store bought pizza dough
4 tablespoons unsalted butter, melted
½ cup shredded Parmigiano Reggiano cheese
1/3 cup Smoked Habanero Barbeque Sauce
1/3 cup marinara sauce
1/3 cup Marshall’s Cranberry Red Jalapeno sauce
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Sprinkle flour onto the counter. Divide the dough into 8 equal balls. Roll each ball into a 6-inch rope slightly larger on the ends. Arrange five breadsticks on each baking sheet, spacing them at leas 2 inches apart. Using scissors, cut a 1-inch slit on the ends of each breadstick, and gently stretch each of the cut pieces apart to form the ends of the bones.
Brush the breadsticks with the melted butter then sprinkle with cheese. Bake the breadsticks for about 15-20 minutes, until golden. Remove the breadsticks from the oven and serve them warm with sauces for dipping.
Graveyard Tofu Dip with Veggies
4 ten-inch flour tortillas
1 pound package extra firm tofu
2 medium ribs celery, about ½ cup chopped
2 tablespoons finely chopped parsley
¼ cup minced yellow onion, about ½ onion
2 tablespoons yellow mustard
2 tablespoons Marshall’s Bird’s Eye Basil Sauce
1 tablespoon nutritional yeast
1 teaspoon kosher salt
1 teaspoon celery seeds
Assorted raw vegetables for dipping
Preheat the oven to 350 °F. Using a knife, cut tortillas into gravestones and a tree. Bake for 10 to 12 minutes or until firm and crisp. Cool on rack.
Drain the tofu, and set on a clean dishtowel to release remaining water, gently press. Once drained, crumble the tofu by hand. Place all ingredients into a large mixing bowl, stir with a spoon, until well combined.
Place ½ of the mixture into a food processor and blend until smooth. Add back into the mixing bowl and mix batches together.
Place the dip in a serving bowl and decorate with gravestones and tree. Surround bowl with vegetables.
We have started seeing corn on the cob at the farmers market. We have a few tips for you on how to best eat and enjoy this wonderful market vegetable. Follow these links for our fun ideas.
https://katu.com/afternoon-live/cooking-recipes/corn-on-the-cob-tips
https://reluctanttrading.com/blogs/the-reluctant-blogger/recipe-bbq-spice-rub-grilled-corn-with-spiced-butter
]]>
https://katu.com/afternoon-live/cooking-recipes/sarah-marshalls-chimichurri
]]>You're going to love my first recipe! It's probably unlike anything you've had before. Totally highlights the beautiful aroma of their green peppercorns. It's got a little heat and a ton of flavor. The green pepperercorns have beautiful citrus notes, but without as much pungency.
You can snag 10% off the Green peppercorns in the Reluctant Trading shop, just enter the promo code SpiceAsNice10 at checkout. Offer ends 3/31/19.
Head over to Reluctant Trading for Scott's wonderful blog about our partnership and be sure to sign up for their newsletter and you’ll get 10% off our featured spice each month. Plus you’ll get Sarah’s latest recipes.
]]>
We love teaching and passing on knowledge, for us it is through canning and preserving and for Uncle Nearest it was through distilling. To honor his family, name, and teaching we created a sauce inspired by the story. We slow roasted onions in Uncle Nearest 1856 Whiskey and apple cider vinegar to make it slightly sweet. We then rehydrated dates and dried ghost peppers in whiskey and vinegar. It is a spicy, tangy, smokey sauce- cheers to passing on knowledge.
]]>
Rick Gencarelli (Lardo and Grassa) brings a unique heat to Steamed Manilla Clams using our new Pickled Calabrian Balsamic sauce, exclusive to Lardo Sandwiches.
]]>
Bartender extraordinaire, Lucas Plant (Bull in China) creates a Haute twist on an cocktail favorite made with our Habanero Carrot Curry sauce.
]]>Check out the killer cuban pork sandwich that Tommy Habetz (Bunk Sandwiches) is assembling for this installment of Tasteful Interactions.
Check out more Tasteful Interactions, and be sure to Subscribe to our YouTube channel for the latest episodes.
]]>In this episode we follow Han Ly Hwang (from Kim Jong Grillin) as he uses our Red Chili Lime sauce to boost flavors and bring the heat the Korean classic, Oi Sobagi.