Hot Sauce Bottle and Label Suppliers needed

system Industry Issues Leave a Comment

Dear Dave,My companies name is Carm Products, Inc. I am in the business of making hot sauce and other stuff. I would like to sell my hot sauce and need some advice. I also need contact on where I can get labels, bottles cheap? What should I do? and can you help me?Regards,MilcaMilca:Most states do not allow companies to bottle …

Maturing Tabasco Plant

Pepper Profile: Frutescens Species

Dave DeWitt and Paul W. Bosland Baccatum, Pubescens, and Frutescens Species Leave a Comment

By Dave DeWitt Fiery Foods & BBQ Central Recommendations Chile Pepper Bedding Plants… over 500 varieties from Cross Country Nurseries, shipping April to early-June. Fresh pods ship September and early October. Go here Chile Pepper Seeds… from all over the world from the Chile Pepper Institute. Go here Photos by Dave DeWitt and Harald Zoschke Introduction The tabasco chile is the …

World’s Longest Ristra: 157 Feet, 7 Inches

Dave DeWitt MyBlog Leave a Comment

At the New Mexico State Fair, Fiery Foods & BBQ editor Gwyneth Doland assists 1546 other chile enthusiasts create the World’s Longest Ristra at the NM Department of Agriculture building. Volunteers help by hanging the ristra, first vertically…. And then horizontally, for a total length of 157 feet, 7 inches.   The ristra was assembled in 7 hours by an …

Barbecue in Germany: A Show Update

Fiery Foods Manager MyBlog Leave a Comment

Contributing editor (and former webmaster) Harald Zoschke and his wife Renate recently visited a huge outdoor fun trade show in Cologne, Germany, SPOGA (sports and garden). Here is his report on the barbecue and grilling aspects of that show.       It was a HUGE show. The enormous growth of the grilling and barbecuing biz in Germany was evident by the …

Crab Cakes with Mustard Sauce

Dave DeWitt Recipes Leave a Comment

Who would have imagined that mustard could spice up crab and do it so elegantly? Serve the crab cakes with homemade french fries and cole slaw.

Ingredients

 For the Crab Cakes:

  • 1 cup mayonnaise

  • 2 tablespoons lemon juice

  • 1 teaspoon ground ginger

  • 4 teaspoons Old Bay seasoning

  • 1/4 cup chopped fresh parsley

  • 4 cups fresh lump crabmeat

  • 1/4 cup crushed oyster crackers

  • Dry bread crumbs (for dredging)

  • Vegetable oil (for cooking)

For the Sauce:

  • 1/2 cup mayonnaise

  • 1/4 cup Colman’s prepared mustard

  • 4 teaspoons fresh lemon juice

Instructions

For the Crab Cakes:

Whisk together the mayonnaise, lemon juice, ginger, Old Bay seasoning, and parsley in a bowl. Stir in the crabmeat and crushed oyster crackers, mixing all ingredients thoroughly. Cover with plastic wrap and refrigerate for 30 minutes.

Form the crab mixture into patties, using about 1/2 cup for each crab cake. Dredge the crab cakes in bread crumbs and set aside on wax paper. Pour enough vegetable oil into a heavy frying pan to cover the bottom by about 1/8 inch. Heat until the oil is hot, then fry the crab cakes in batches (being careful not to crowd them in the pan), for 2 to 3 minutes on each side, or until the crust is golden. Add more oil if needed.

Drain the crab cakes on paper towels, and keep them warm until serving time.

 

For the Sauce:

Whisk together the mayonnaise, mustard, and lemon juice.

Serve the crab cakes warm, accompanied by the sauce.