Bewitched Quesadillas

Bewitched Quesadillas

1/4 cup Bewitched black bean salsa
2 oz. chevre goat cheese
1 flour tortilla
1 Tbs. butter
3 oz. Portobella Mushroom
2 Tbs. EVOO

Slice the portobello mushroom in 1/2" pieces.  Warm skillet to a medium/ low heat and Add EVOO.  Sautéed the Mushrooms until tender (about 15 minutes) flipping once. Remove Mushrooms to a side plate.  Lightly butter one side of the tortilla.  Spread equal parts Bewitched black bean salsa and goat cheese on a flour tortilla. cook for a few minutes, then fold the tortilla in half. Continue to grill in a skillet (flipping once if needed) until toasty on the outside and warmed through. Slice into three pieces and enjoy.
DTS Tip: top with Machismo salsa!

Craft, Handmade, Small Batch, Local.

Craft, Handmade, Small Batch, Local.

These terms have gotten to be cliché over the years. 

Craft: Another term that is truly hard to design.  I think of time consuming.  I think of different.  I think of passion.  I think of all of those things are craft. 

Handmade: I do use ovens, and food processors, and blenders.  But I do make it all myself.  This term is still quite gray! 

Small Batch: Even though I am excited to begin making larger batches, I would still consider mine a small batch process.  I believe in the smaller batch products.  It’s not just making fewer products each time I cook, it is everything that goes into it.  It’s taking the time to taste the end product, to make sure it’s perfect.  It’s about heating slowly, to reduce at the right timeframe. 

Local: I am looking in the salsa aisles of some of the respected grocers in Minneapolis, and they have a LOCAL tag on a salsa jar made in Wisconsin.  I mean.... it’s over an hour away, and not even made in the same state, but it’s local?  I wouldn't expect a LOCAL tag if I was in a grocer in Wisconsin. 

I am proud to be producing a craft, handmade, small batch product.  Buying local is also really important. 

Jalapeño Poppers

Jalapeño Poppers

8 oz. cream cheese

1 jar Aces & Eights Salsa

18 large jalapeños

 

Heat small sauce pan on low, add cream cheese.  Pour in the jar of Aces & Eights, and stir It occasionally.   Slice off the top 1/3rd of the jalapeño move it to the side.  Scoop out seeds with a spoon.  When cheese mixture has melted, scoop out and fill the hallow jalapeños with mixture.  Lay them in a baking pan, side by side, and bake on 375 DEGREES for 20 minutes.  

DTS Tip- if you want to spice it up, chop up some of the jalapeño tops and add to cream cheese mixture OR add some Double Take Salsa Signature hot sauce to the cream cheese mixture.  Also add a pinch of shredded parmesan on top before baking.  

Friday the 13th:

Friday the 13th:

Mysterious, trouble and scary movies.  Not only this, but its also a full moon tonight so we should add werewolves and forests.  I love this stuff.  I like scary movies, I like getting goose bumps when thinking of ghosts, and seeing clouds come and go in front of the full moon.  What does this have to do with Salsa and Hot Sauce?  Nothing really, but on that segue you should go and buy some Double Take Salsa for the weekend. 

Happy Cinco de Mayo

Did you know that the 5th of May in Mexico was not Independence Day but a day when Mexico's army was the unlikely victor of a large battle? A battle when they were outmatched but came together as the underdog. Cinco de Mayo embodies a culture of coming together as one. That's a good thing. In the U.S., even if Cinco de Mayo means margaritas, chips and good salsa without the historic significance, I'd like to raise a chip with great salsa to all of you.