Foodie Friday: Yellow Dot Hot Sauce

Sunshine in a bottle that makes every meal bright?!
Okay, I was seriously on the fence on this guy. Not because I didn’t like it but because I loved it SOOOOO much that I couldn’t decide if it should be a Foodie Friday post or a My Current Crush post.
Seriously, y’all. This stuff is liquid gold- or, as they call it – sunshine in a bottle.
I would argue that it’s Florida sunshine in a bottle but who am I to get caught up with semantics?
How could I not love Yellow Dot Small Batch Hot Sauce?

Foodie Friday: Yellow Dot Hot Sauce

I mean, you wanna know what the first ingredient listed is? Um, LOVE. Yep, love. And you know what I always say, “Cooking or baking without love is like sex without love.” Well, that’s my first time saying that but I’ve thought it before so there.
So I was introduced to this fierce, fiery sauce by a friend and, to be honest, my expectations were low. “Hot sauce, you say? Honey, I’m from Texas. I’ll be the judge of this alleged ‘hot’ sauce.”
Well, pardon me, honey because it is HOT as in HAWWWWWT. It is delicious. It is tangy. It is healthy. And I dare say that it changed my life.
Yep, it was love at first taste. I put some on my omelette and I was a goner. I’ve never tasted another sauce like it – and I mean NO sauce like it not just hot sauce.  It could be because it’s made with love but I think the other unorthodox ingredients also play a part. Among them? Carrots (!!!!!!whaaaa???????!!!), onions, habanero peppers, lime juice (one reason I adore it), vinegar (another), shallots (how fancy!), and a dash of grapeseed oil (oh, what’s that? an antioxidant, you say? I look younger already).
Yep, it’s love. Know how I know? Because I’ve gone through a whole bottle in less than 2 weeks and have been eating a homemade omelette every day for lunch just so I can taste that tangy sauce. So not only is it tantalizing for my tastebuds but it’s encouraging me to eat more healthfully and saving me money on lunch to boot.
It’s the godsend of sauces, I tell you.
And, NO, I am not being dramatic.
The LA girl in me also loves that they support the environment and economy by using sustainable business practices by supporting local growers and farmers. And, um – did I mention that it’s organic and all natural? And for you uber-healthy folks out there – you’re gonna loooove this – they don’t use any frustrating fillers like salt, sugar, flour, corn syrup, fructose, xantham gum, pepper mash or any coloring or artificial flavors or preservatives.
All natural and addictively delicious? This is addiction I could live with.
xoxo,
BF
BF Asks: What delicious product are you addicted to this week? 

Thirsty Thursday: The East End

As we segue from summer into fall, it can be a bit challenging to find just the right balance of tastes for a late summer/pre-autumn cocktail. Citrus cocktails alone seem too reminiscent of early summer while the pumpkin, apple and cinnamon cocktails of fall seem a little premature.

That’s why I’m loving this custom cocktail – The East End –  from Hooray Henry’s (LA’s newest nightclub to see and be seen) and master mixologist, Curtis of Blacklab.

The East End - both sweet AND spicy!

 

With elements of both sweet and spice, it will leave you feeling ooooooohhhhh-sooooo-nice!

THE EAST END
2oz Corzo Silver Tequila 
1oz lime juice
1oz pineapple juice
.75oz habanero syrup
house made chili salt rim
shake/strain into a rocks glass
xoxo,
BF

 

BF Asks: What cocktail are you loving this week? 

Recipe Box: Dawn’s Dallas RanchHouse Beer Queso

I came up with this delicious Queso recipe a few months ago, served it at a party and there wasn’t a lick left. I served it again last Wednesday for the Dallas on TNT premiere party and it was a Texas-sized hit! Thus, of course, I had to share with you beauties.  Enjoy!

Dawn's Dallas RanchHouse Beer Queso

Dawn’s Dallas RanchHouse Beer Queso   (Serves approx. 8 people)

14 oz. Beer (preferably Shiner Bock or Lone Star)

4 c Sharp Cheddar (shredded)

2 Tbsp Flour

1 Tbsp Garlic

1 Tbsp Butter

1 can Rotel (original with diced green chiles) – drained

1 Tbsp Mustard

2 Tbsp Worcestershire sauce

1/4 C Cream Cheese

1 Hidden Valley Ranch Dip Packet

1 Tbsp Chili Seasoning

1/3 c Sliced Jalapeños (optional)

Combine cheese, flour and chili seasoning in a bowl. Mix with hands until spices distributed throughout.

Melt butter in sauce pan over medium heat. Add garlic and beer. Bring to light boil.

Add mustard and rotel.

Stir.

Add cheddar mixture.

Stir constantly over low-medium heat until smooth.

Add cream cheese. Continue stirring until smooth.

Add jalapeños, if desired.

Serve in heated dish (over sterno can) or in crock pot.

Serve with tortilla chips, broccoli, carrots, apples and/or baguette.

Dallas RanchHouse Queso Preparation

The perfect party food: Dawn's Dallas RanchHouse Beer Queso