Four Fischer & Wieser sauces take wins in The Hot Pepper Awards

The  Hot Pepper Awards is an annual international spicy foods competition hosted by TheHotPepper.com, the Internet's first, and premier chilihead community.

The Hot Pepper Awards is an annual international spicy foods competition hosted by TheHotPepper.com, the Internet’s first, and premier chilihead community.

Even though this is one of the coldest months of the year, here at Fischer & Wieser, we are still dealing with some hot stuff.  We are excited to announce that four of our sauces recently won awards in The Hot Pepper Awards 2013!  The Hot Pepper Awards are put on by The Hot Pepper, an online forum dedicated to hot sauces.  Now in its seventh year, The Hot Pepper Awards is highly regarded as “the fiery foods competition that recognizes superior quality products,” according to their website. In a nod to the quality of the competition, The Hot Pepper says, “We believe our rigorous standards are the best in the industry.”

So that brings us to, what did Fischer & Wieser win? Here are the results:

Winners-of-The-Hot-Pepper-Award_2013

Our Sushi Sauce won third place in the Specialty set of the Hot Sauce category.

Our Korean BBQ Sauce won third place in the Ethnic set of the BBQ Sauce category.

Our Smokehouse Bacon & Chipotle Grilling Sauce won first place (first place!) in the Unique set of the BBQ Sauce category.

Finally, our Spicy Chile Peanut Sauce won second place in the Dip/Spread set of the Condiment category.

We are proud of how well our products featured in this competition, and appreciate the recognition we received from our industry peers.

To celebrate our win, you can purchase each of these for 25% off from January 28-30, 2014. Shop now!

Proudly introducing 3 new mustard sauces at 39th Winter Fancy Food Show

Each January 1st we collectively usher in a new year, bringing us refreshing excitement and renewed energy for all of the possibilities that are in store. A new year represents the opportunity for growth and change; to recommit to what we love about life. Here at Fischer & Wieser, we feel that excitement as well, as each new year begins our next product launch cycle, giving us the opportunity to share what we love with the world.

We're introducing our new mustard sauces at the 39th Winter Fancy Food Show in San Francisco, January 19-21, 2013.  Look for them to go on sale on our website February 1!

We’re introducing our new mustard sauces at the 39th Winter Fancy Food Show in San Francisco, January 19-21, 2013. Look for them to go on sale on our website February 1, 2014.

This January, we are proud to introduce a fabulous new family of mustard sauces!  Four distinctly flavorful sauces make up this dynamic family. Our award winning Sweet, Sour and Smokey Mustard Sauce serves as the patriarch of the family that includes three new and exciting members:   Hickory & Cracked Black Pepper Mustard Sauce, Raspberry & Wildflower Honey Mustard Sauce and Salted Caramel Mustard Sauce. Each of these great sauces has something unique to offer, making this a perfectly well-rounded family to join the culinary adventure.

Sweet, Sour & Smokey Mustard Sauce is great slathered on a roast beef sandwich.

Sweet, Sour & Smokey Mustard Sauce is great slathered on a roast beef sandwich.

The anchor of this family is our Sweet, Sour & Smokey Mustard Sauce.  Among the favorites for our CEO and President Case D. Fischer, he said about the mustard, “It was our first mustard sauce and it’s a consistent winner.” Included in its accolades are two awards from the Napa Valley World Wide Mustard Competition and one medal from the World Wide Mustard Competition, put on by the National Mustard Museum in Middleton, Wisconsin. It seems to be an instant favorite of all who try it, and is praised for its varied uses. This sauce pours new life into classic recipes like potato salad and deviled eggs and is great as a dip for sausage, cheese and pretzels or poured over your favorite grilled meat. We thought it fitting that such a strong sauce would be the herald of this new family.

Hickory & Cracked Black Pepper Mustard Sauce over pork cutlets make a wonderfully tasty entrée for any occasion.

Hickory & Cracked Black Pepper Mustard Sauce over pork cutlets make a wonderfully tasty entrée for any occasion.

Our first new mustard sauce, Hickory and Cracked Black Pepper Mustard Sauce, boldly delivers a sharp savory culinary experience. Smokey mustard combines with the rich spice of cracked black pepper and burst of mustard seeds to deliver remarkable flavor. A few of us call this, “the ninja of mustard sauces,” as, with one bite, it delivers an uncontested kick of amazing flavor. A few favorite uses of this mustard sauce are to add an extra level of richness to even the best of charcuterie trays, and as a spread to bring well-stacked turkey or beef sandwiches to life.

 

Raspberry & Wildflower Honey Mustard Sauce over Crusted Salmon---what a treat!

Raspberry & Wildflower Honey Mustard Sauce over crusted salmon—what a treat!

Next, we have our new Raspberry & Wildflower Honey Mustard Sauce – a name that sets your mind ablaze, just as much as the sauce does your taste buds. This re-imagined honey mustard combines the sweetness of honey made from wildflowers with the tartness of raspberries for an exciting twist. While making this sauce, we knew we wanted to use wildflower honey but then quickly realized it needed an extra something to make it special – and raspberry does just that! With its beautiful maroon color and pleasant flavor, this sauce enhances any dish, especially fish or as a base to make a nice homemade vinaigrette.

It's amazing what a little creativity can do! First we develop a fantastic Salted Caramel Mustard Sauce, then we develop an amazingly delicious dessert to use it in! You gotta try this!

It’s amazing what a little creativity can do! First we develop a fantastic Salted Caramel Mustard Sauce, then we develop an amazingly delicious dessert–Salted Caramel Mustard Flan– to use it in! You gotta try this!

Finally, to round out the family of four, we have our new Salted Caramel Mustard Sauce. Now, you may be thinking, “Really? Caramel  and mustard?” Yes. Really. And yes, it is good. The initial tastes of sea salt and caramel are rounded out by the tangy mustard that brings this sauce together. You can use the sauce any way you would use a honey mustard sauce, but here’s a secret: try it on vanilla ice cream for something delightfully different.

As you can see, we have a lot to be excited about in this new  year – and we think you do too. So, why not add, “Be more culinary adventurous,” to your list this year, and see how these great mustard sauces can fulfill that quest. And while you’re at it, tell us where in your adventure these mustard sauces have taken you – and we’ll do the same!

Happy New Year and Happy new mustards – Enjoy!

Cackle & Oink’s ATOMIC BUFFALO TURDS using our Raspberry Chipotle Sauce goes viral

Aaron Vogel of Cackle & Oink BBQ, Sherman, Texas, recently posted the following on our facebook page, and we just thought we’d share it on our blog:

Here are the complete directions for cooking ATOMIC BUFFALO TURDS! I really had no idea this would reach over 500,000 people! If you shared this on your wall the first time, please share it again.

These smokey treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Aaron Vogel of Cackle & Oink BBQ in Sherman, Texas, created this recipe for ATOMIC BUFFALO TURDS using our Roasted Raspberry Chipotle Sauce

Aaron Vogel of Cackle & Oink BBQ in Sherman, Texas, created this recipe for ATOMIC BUFFALO TURDS using our Roasted Raspberry Chipotle Sauce

12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub
Fischer & Weiser raspberry chipotle sauce

★To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.Top each one of the jalapeno “boats” with a little smokey.Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.Since bacon already contains a good amount of sodium, you’ll want to season the buffalo turds with a sugar based rub. If you’re the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well.Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your turds will spill out all over your smoker.Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with some warmed up Fischer & Wieser raspberry chipotle sauce- available at Walmart. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it’s heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each turd and you can guarantee these tasty treats will disappear in no time flat!

 

If anyone tries these, please leave us a comment either here or on our facebook page.