Remember that time I went to Las Vegas for the World Food Championships?
Well, I'm attempting to get there again!
I applied to be one of 25 food bloggers to receive SIX of Saucy Mama Cafe's signature sauces and vie to create the best recipe using one or more of the sauces. AND I WAS SELECTED!
I was introduced to the sauces in 2013 at WFC and I'm super stoked that I get tohoard all of the sauces share my creation with you! All 25 ladies received a Saucy Mama Blogger Kit (photo here) containing six Saucy Mama products for recipe creation, including:
- Jamaican Jerk Wing Sauce
- Orange Habanero Wing Sauce
- Honey BBQ Wing Sauce
- Hot Wing Sauce
- Four Leaf Balsamic Vinaigrette and Marinade
- Honey Dijon Dressing
The judges are looking for creations that are easy to recreate, great for families and/or parties, that are delicious and inventive.
The Saucy Mama Recipe Contest Grand Champion wins:
- $1000 Cash Prize
- A Golden Ticket, which is entry into the 2014 WFC (a $200 value)
- Travel Stipend (up to $1000 for airfare and hotel) to help winner get to Las Vegas for the WFC event (Nov. 12-18)
I was blown away by the quality and taste of all the sauces. After an impromptu tasting, I chose Honey Dijon Dressing and Orange Habanero Wing Sauce for my dish. Even if I don't win, I'm still going to add Saucy Mama Cafe to my stash. Stay tuned for a Saucy Mama product giveaway on Nik Snacks very soon!
The Honey Dijon Dressing is sweet with a tang of dijon that could be used in sweet or savory applications. Pairing it with the extra-sharp white cheddar in my biscuit really ramped up the flavor to notches unknown. Have you ever put mustard in a biscuit? Me either. Not until today.
The Orange Habanero Wing Sauce?? It needs to description, but it was perfect. It starts out sweet, then kicks you with spice and becomes rounded out again by more sweetness. The perfect accompaniment to bacon, you're gonna love my jam.
Mini Cheddar & Chive Bacon Jam Biscuit Sandwich
Yield: 8-10 biscuits
Cheddar & Chive Biscuits
2 Cups Self-Rising Flour, plus more for dusting
1 Tablespoon dried chives, chopped (2 Tablespoons, if using fresh)
1/4 cup plus 2 Tablespoons Saucy Mama Cafe Honey Dijon dressing
1/2 cup (1 stick) butter
1/2 cup milk
1 cup extra-sharp white cheddar cheese, shredded
Preheat oven to 400°F. Place stick of butter in the freezer for a minimum of 20 minutes, to freeze solid. Combine flour, chives and white cheddar in a large mixing bowl. Use a food processor or box grater to grate the butter into the flour mixture. Use a fork, two knives or pastry cutter and process the mix until the mixture forms crumbs the size of peas. Combine Saucy Mama Cafe Honey Dijon and milk in a measuring cup. Drizzle the milk mixture over the flour until mixture comes together. Mix only until roughly combined.
Dump out onto a well-floured surface and roll the dough out to into a rectangle. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8-10 squares.
Alternatively, use a biscuit cutter or a drinking glass dipped in flour to cut out 8 biscuits. Re-work the scraps and cut out 2 more biscuits.
Transfer biscuits to a sheet pan lined with parchment paper and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.
Orange Habanero Bacon Jam
Yield: 1 Cup
8 ounces thick-cut bacon, cut crosswise into 2-inch pieces
1 cup yellow onion, thinly sliced
1/2 cup Saucy Mama Café Orange Habanero dressing
1/4 light Karo syrup or Grade A maple syrup
1 cup orange juice
1 cup water
Place the bacon in a large cast-iron skillet, pot or Dutch oven over medium to medium-high heat and cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown and crisp up, about 10 to 15 minutes. Do not discard the bacon fat.
Add the onion, and cook, stirring occasionally, until the onions have become fragrant and translucent, about 5 minutes. Add the Saucy Mama Cafe Orange Habanero Wing Sauce, syrup and stir to combine.
Add 1 cup orange juice and bring it to a simmer, scraping up the browned bits from the bottom of the pan. Continue to simmer, stirring occasionally, until the mixture has thickened and almost all of the liquid has evaporated, about 8 to 10 minutes.
Add 1 cup of water and simmer, stirring occasionally, until the mixture has thickened and almost all of the liquid has evaporated, about 8 to 10 more minutes. Allow the mixture to cool for 20 to 30 minutes.
Transfer the mixture to a blender or food processor. Pulse until desired consistency. Check the consistency often— it should be thick and chunky, not a smooth paste.
Transfer the bacon jam to an airtight container. After it is cooled to room temperature, it can be refrigerated for up to 2 weeks. Rewarm before using.
Cut biscuits crosswise and layer the inside of the biscuit with bacon jam; place biscuit top on. The biscuits and the jam can be prepared ahead, frozen and thawed out as needed.
 |
| Tomato and spinach leaves for demonstration purposes only, but feel free to add them! Yum! |