MOLTEN GOLD

   Mustard based barbeque sauce is a flavor that is associated with the Carolinas. We rarely experience mustard sauces at the judges table here on the west coast. We have sampled several brands in the past that have been just okay. I believe mustard is a wonderful flavor with pulled pork. I do love mustard and I also love chile peppers. ‘Sam & Oliver’s Molten Gold’  a mustard based bbq sauce combines habanero peppers, mustard and a shopping cart full of ingredients to form their sauce. Let’s give it a try.
   We took a gander at the ingredient list below and found an ingredient that was very unusual for a bbq sauce; butternut squash. Yes, butternut squash. The sauce is mustard yellow in color. It is thick and fluid with an unidentified ingredient speckling throughout. The initial taste straight out of the bottle had a little pepper kick. This bite was from the habanero pepper. It was not a kick in the head but a gentle nudge. We found later, when used in cooking the pepper flavor and bite was perfectly warm The initial flavor burst was a welcoming sweet, savory mustard lover’s delight. The all important factor of balance of flavors was a winner. I still am a little puzzled on the butternut squash element because to this tester it was only a listed ingredient. We tried it on some barbequed chicken. It was offered at a football gathering. It was a hit. One football fan volunteered the information that this was the perfect heat.

  Molten Gold has rung the bell with mustard flavor and habanero warmth. We were very impressed with the balance of flavors combining to create a sweet and savory sauce. This sauce is a smidgen over mild and can be served to the pepper challenged crowd. We are now big fans of Molten Gold and hope to purchase in the future. I cannot wait to try this with some pulled pork.

Ingredients:
Mustard (distilled vinegar #1 mustard seed, salt turmeric and spices), apple cider vinegar, sugar, dark brown sugar (sugar and molasses) water, coconut oil, tamari sauce (water soybeans, salt, alcohol (to preserve freshness) natural smoke flavoring, black pepper red habanero peppers, butternut squash,  dice tomatoes ( tomatoes, tomato juice, salt) kosher salt xanthan gum are the listed ingredients

Molten Gold

LEAH'S BACON PECAN BRITTLE

Long time friend Zoomie of Zoomie Station has been gallivanting around the country with her newly retired beloved; Buzz. They were in New Orleans and saw a product that they thought I might enjoy. They generously brought back a package of Leah's Bacon Pecan Brittle. I am one lucky Mad Meat Genius. This fun confection had little bits of real bacon dispersed throughout. It had the perfect combination of salty, sweet and pecan crunch to satisfy this sweet tooth. Thankyou Buzz & Zoomie.

NEW YEAR

Happy New Year to all my readers. Ms. Goofy made me this special cheesecake with salted caramel topping. So much for new years resolutions. Happy New Year!

STONEWALL KITCHEN MAPLE BACON AIOLI

My sister, ‘The President of Cookies” has known me all my life. She knows that bacon themed products are an easy gift for this bacon lover. This Christmas she gave me a product from Stonewall Kitchens; Maple Bacon Aioli. I am no stranger to Stonewall kitchens with their other product; maple onion bacon jam. We are going to try this product straight out of the jar and with a prime rib sandwich. ( I was looking for an excuse to show off our aged prime rib roast we had for Christmas). Put on another yule log and let’s experience Maple Bacon Aioli.
   My first duty is took take a gander at the ingredient list. It has the usual suspects for a quality aioli with the added bonus of real, actual bacon bits. The one ingredient that disappoints me is ‘smoke flavoring’. (Liquid smoke). Liquid smoke can be genius or if heavy handed a curse. The top is opened to unleash smoky mayonnaise aromas. This smells fantastic. The texture is thick. This thick condiment is speckled with tiny flakes of real bacon. Here comes the million dollar question. How does it taste?

I am in love with Stonewall Kitchens Maple Bacon Aioli. This is a quality mayonnaise type product with the added bonus of real bacon bits. I was worried that liquid smoke would be overpowering but this is not the case. It was used in restraint and is pure genius. The mixture is smooth, rich and a little decadent. I do have one small observation that is crucial. There is a little texture from the bacon bits creating a tasty and wonderful experience. This product is not perfect though. Where is the Maple? There is a little sweetness present but I could not identify it as maple syrup. Am I complaining? No, this is still a great product but does not deliver as promised.

 It is time to show off my Christmas roast.Aged prime rib roast baked in the oven would be the filling of our sandwich. This would be a great test for our bacon aioli. We added a little avocado to our sandwich and then topped it off with a generous dollop of aioli. Can words describe how wonderfully sinfully great this sandwich was. The aioli was the perfect accompaniment to compliment the avocado and beef. My next sandwich will definatly be avocado and maple bacon aioli. What a great product. It does not deliver maple, but, who cares. Brilliant.

STARK’S STEAK & SEAFOOD

American Kobe beef, aged prime rib, you would think we are beefed out for the Holidays. That is not the case. We were on a mini meat adventure to pick up our prime rib roast and it was lunch time. How about a steak at Stark’s Steak & Seafood? Stark’s is a restaurant that promises to be; “casually elegant with an upscale feel. “. Stark’s is one of the six restaurants in the Stark’s Reality Restaurant group. As you know we love a good steak. On this adventure the ‘Great White Hunter’ was chaperoning. Parking Karma was in full effect because we parked right in front.

The outside of Stark’s looks like it has some history. The feel and vibration is definitely from an older generation. The inside is elegant, modern and inviting. We are dinning at the noon hour. The main dining room is closed and lunch is being served in the bar area. Our pleasant hostess tried to seat us at a cocktail table until she felt the wrath of Ms. Goofy wanting a proper table. I was in total agreement with wanting a full table for several reasons. The Great White Hunter and I are large men who need a lot of room to maneuver and we were paying full prices for our dinning admission. We were seated properly and soaked in the ambience.

The menu had the usual suspects of a high end steakhouse. Aged beef, American Kobe, prime, seafood and even burgers were offered.  Everything was a la carte. Our server asked us if we would like some bread.  Need he ask? We were brought some butter and garlic with some bread on the side. This was a garlic lover’s delight. It is almost a week later and I still can taste the garlic. Since we were seated in the bar area Ms. Goofy had a micro beer. The Great White Hunter and I are teetotalers but the bar should be mentioned because it has a reputation of serving fun and tasty drinks.

I had a bone-in 28 day dry aged ‘Prime’ New York strip steak. It was very tender and tasty. It was cooked to a perfect medium rare. It was seasoned very nicely. It was topped with a requested mushrooms and roasted onions. Was it the best steak I have ever had? No. This steak was very decent. Is it possible with all the quality steaks I have been eating recently that I have become jaded to steak excellence? I do not want to believe that but this steak did not ring any bells. The Great White Hunter and I split some sides of potatoes and creamed spinach. They both were rich, creamy and excellent.

The Great White Hunter had the American Kobe. He enjoyed it but was not dancing in the aisles with praise. Ms. Goofy had a wonderful burger that she enjoyed. Starks is a very nice steakhouse. If we return it will be at the dinner hour to experience the main dining area. Starks has a wonderful atmosphere that is old and modern at the same time. Our servers were pleasant and efficient. The steaks were good and possibly great. Maybe I am just spoiled in eating quality steaks.

Starks

TWAS THE NIGHT BEFORE SNAKE RIVER

Twas the night before Christmas and all through the house it smelled like barbeque T-bone steak. Ms. Goofy knows what I like. This present came by the Santa wearing a brown uniform and his sleigh was a delivery vehicle. This wonderful Christmas gift was a box of assorted steaks from Snake River Farms. Snake River sells American Kobe Beef. This is a very high quality beef sought after by chef's, bbq competitors and beef connoisseurs The marbling of fat throughout this beef is spectacular. This provides a luscious mouth feel in every single bite. I would suggest that the flavor has a feel of butter that is unique to this cattle breed. We could not wait till Christmas to sample this fantabulous meat present. A t-bone was enjoyed and savored by all. Ms. Goofy you are the greatest.

STRAWBERRY REAPER PINWHEELS

Christmas is the time for Secret Santa gifts. I belong to a hot sauce group on social media. This group is of like minded Chileheads and hot sauce manufacturers. Every Christmas time we draw names and exchange hot sauce themed gifts. My basket which came all the way from Alabama had some home made Strawberry Reaper jam. The 'Reaper' pepper is a very exotic, extremely hot pepper. It is one of the hottest peppers grown. Including the reaper pepper with strawberry jam may be genius. The sweetness of strawberry jam with the all mighty wrath of the reaper pepper will be perfect for our Holiday Christmas appetizer of pinwheel wraps.

These are very easy to make. Spreadable cream cheese is spread over a green spinach flavored tortilla/wrap. Strawberry Reaper jam is then spread sparingly over the cream cheese. The tortilla is rolled into a cigar shape and wrapped in plastic wrap. An hour in the refrigerator firms this festive mixture. The rolls are removed of their wrapping and sliced into rounds. I loved them. The cream cheese and sweet strawberries were a perfect match to tame and compliment the fiery wrath of the reaper pepper. Ms. Goofy took a minuscule taste and proclaimed them too hot for her delicate palate. Her loss was my gain because these were not only festive with their Christmas colors but devilishly delicious.