Thursday, June 20, 2013

Vegan Veggie Kabobs with tofu and Howling Wolf Cranberry Orange BBQ sauce






















All of my BBQ sauces and dry rubs are vegan friendly, so they are a great choice when serving up veggies to your meatless friends!  My Cranberry Orange BBQ sauce chars up nicely on the grill, it is the best sauce to use for kabobs of any kind.

Friday, March 8, 2013

Oven Roasted Baby Back Ribs

Cooking baby back ribs in your oven can be a satisfying way to get your bbq fix in the middle of winter or when you don't have a lot of time.  My technique is fast and easy, you will be licking your fingers in no time.

Baby back ribs are very tender ribs, so they do not need to be cooked long in the oven  Cooking them for a long time, other than smoking, will just dry them out.

I also do not recommend  boiling them in any type of liquid first.  Doing this will only rob the meat of flavor and the texture will be all wrong.  Well cooked ribs should have a little pull to them. Technically you don't want the meat to fall off the bone, the meat should pull cleanly off the bone with a little bit of resistance.

preheat your oven to 400 degrees

Season the ribs with salt and pepper or any of my Howling Wolf Dry Rubs, see top rack in first picture for the proper amount. Since baby back ribs are a bit thinner than other types of ribs, you can go easy on the dry seasoning.  Place the ribs on a shallow baking sheet or roasting pan.  You can then decide to slather on a sauce. I prefer my Howling Wolf Cranberry Orange BBQ Sauce for cooking on the meat, or sometimes I roast my ribs with just a rub and dip them in sauce as I eat them.  My Original BBQ and the Extra Spicy work best as finishing/dipping sauces.

cook the ribs for 1 hour - serve immediatly











Friday, February 22, 2013

A good day to roast a turkey - (with Howling Wolf Mediterranean Rub and preserved Meyer lemons)

Today when I woke up, the wind was howling, the snow was blowing, the kids had a two hour delay to the start of school because of weather, and I said "it is a good day to roast a turkey".

I had actually been planning this for a few days, and had decided to try something new with this bird. I split 4 heads of homegrown garlic in half across the cloves and put them in the cavity with 4 halves of my preserved Meyer lemons.  I rubbed the turkey inside and out with extra virgin olive oil and about 2 oz of my Howling Wolf Mediterranean Rub. Then I let it marinate, covered and sealed tight, for about 2 days in the refrigerator.

To roast, I preheated the oven to 400F, threw the turkey in and turned it down to 350F.  I cooked it upside down to keep the breast meat extra moist.   I know it is done when the juices run clear when poked between the breast and the thigh.  My 20 pound turkey took around 3 1/2 hours.  Let rest 15 minutes before carving.

This turkey was juicy, flavorful, and one of the best I have ever had. I highly recommend you give it a try, and you don't have to wait until Thanksgiving!

For more tips on cooking a turkey you can check the USDA website.

Wednesday, February 6, 2013

Howling Wolf Chicken Chili

Here is a recipe submitted by a favorite customer. (Lynne Darner)
INGREDIENTS
1 pound dry white beans
5 cups of chicken stock
4 tablespoons of butter
1 pound skinless, boneless chicken thighs cut into ½” pieces
Howling Wolf Mediterranean Poultry Rub
Salt & pepper
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 ½ cups chopped green chilies – canned or fresh
1 tablespoon ground cumin
Pinch red pepper flakes

DIRECTIONS
Rinse dry beans and cover with water. Soak at least 2 hours. Drain. Put the beans in a large pot with the chicken stock and bring to a boil over high heat.

Dredge chicken thigh pieces in Howling Wolf Mediterranean Poultry Rub, salt and pepper. In a sauté pan, melt the butter and sauté the chicken pieces until browned – partly cooked. Remove the chicken from the pan to a platter. Add olive oil to the pan and sauté the onions and garlic until soft. Add the onions, garlic, chicken, chilies, cumin, and red pepper flakes to the beans. Lower the heat to medium and cook, stirring occasionally for approximately 1 ½ hours. Season with salt and pepper to taste.

Serve with garnishes available: chopped cilantro, 
diced peppers, red onion, cheddar cheese, sour cream, or yogurt.



Saturday, February 2, 2013

Recipe re-post

Here is a re-post of a Howling Wolf favorite for you to try.

Spicy Howling Wolf Bloody Mary

Try this easy recipe for the perfect Bloody Mary.

in a rocks glass with ice
1 shot Vodka or Gin
1/2 shot Howling Wolf Extra Spicy BBQ Sauce
1 dash Celery Salt
1 tsp Jalapeño Juice
Fill glass with V-8 or Tomato Juice


Finish with a Jalapeño, lemon, or your favorite spicy garnish.

Monday, January 21, 2013

Preserved Meyer Lemons

Every January we are lucky enough to get a box of organic homegrown Meyer lemons from a friend in Southern California.  We eat, bake, and cook with as many as we can while fresh, and we stuff the rest of them in jars with salt and spices, a traditional Moroccan way of preserving lemons, used as a condiment and seasoning in many dishes.
My favorite technique is to cut the lemons in half, dip them in salt, then pack them into jars, smashing them a bit to get some juice out.  I also like to add coriander, bay leaf, chili flake, and cinnamon chips to the jars for additional flavor.
The jars will continue to fill up with the juice of the lemons.  Let them sit on the counter about a week, then refrigerate for another 3 weeks before use.  Be sure to keep any lemon pieces submerged in the liquid.
  

Tuesday, August 14, 2012

Here is a reminder of all the places you can find Howling Wolf BBQ Sauces and Rubs. For the most up to date list, check the Wisconsin Store Locations in the right hand side bar. * denotes stores carrying rubs as well as BBQ sauces.  All other stores are BBQ sauces only.

Brookfield
Sendik's Fine Foods

Cedarburg

Delavan
Stinebrink's Piggly Wiggly *

Elm Grove
Sendik's Food Market

Franklin 
Sendik's Food Market *

Germantown
Sendik's Food Market*


Green Bay (Howard)
Cooks Corner *

Kenosha

Lake Geneva
Stinebrink's Piggly Wiggly *


Mayville
Mountin's Piggly Wiggly *

Menomonee Falls
Woodman's Market

Mequon

Milwaukee
Outpost Natural Foods 
   100 E.Capitol Drive
Outpost Natural Foods
   2826 Kinnickinnic Avenue

Oconomowoc
Fox Brothers Piggly Wiggly

Racine
Piggly Wiggly South *

Sheboygan
Teitze's Piggly Wiggly *

Theresa

Wauwatosa

Thursday, March 22, 2012

Testing a new sauce!



Tonight I fired up the grill to test out a new sauce I am working on.  Can't say much about it, except I plan on unveiling it at the State Fair this August.  Tonight I did not quite hit the sweet spot.  I'll keep working on it 'till I get it right.

Friday, March 16, 2012

Howling Wolf Sweet & Sour Chicken

I live in a small town, with no good Chinese food anywhere close by. That means if I want it, I need to make it myself at home. I was pleasantly surprise to discover my Howling Wolf Cranbery Orange BBQ Sauce , when combined with the red onions and green peppers in this dish, makes an excellent traditional tasting sweet & sour glaze. The flavor combinations this dish creates give you a beautiful, fresh tasting meal, with no MSG, preservatives, or any other unnecessary filler. And it is so easy!

20 oz chicken thighs
1 lg  green pepper
1 lg red bell pepper
1 med red onion
1 bunch green onion
vegetable oil for sautéing
2-3 cups (before cooking) white short grain rice (sushi rice, Rose, Cal Rose)
1/3cup Howling wolf Cranberry orange BBQ sauce
optional soy sauce and sesame oil

Start cooking the rice per the package
Large dice the peppers and onions and set aside in one bowl
Slice the chicken in strips and set aside. Optional lightly coat with the soy sauce and sesame oil.
Heat sauté pan on high and add the chicken and lightly brown. 
Add peppers and onions and heat through.  (you still want them crunchy)
Add the Howling Wolf Cranberry Orange BBQ Sauce and coat the ingredients.  Serve with the rice and top with the green onions. 
Remember for best results,  the whole cooking takes a very short time and is on high heat the entire time. 
The chicken can be substituted with shrimp too 

If you discover a great use for Howling Wolf BBQ sauces or Rubs, please feel free to share!  I love to hear your suggestions.  Be sure to follow me on Facebook to get updates on my new recipe ideas.  http://facebook.com/hwBBQ