As a cutting edge company, always on the lookout for those who have interests similar to ours, most notably the ones who love grillin’ and smokin’ meats and tailgatin’…..we happened to find the wonderful “My Year on the Grill”.
As we have known since the founding of our company in 1969, when we let folks try our products, we have loyal fans for life.
With that in mind, we contacted the blogger, and offered to send him a few samples of our Original Roasted Raspberry Chipotle Sauce® and other products. He took them and made delicious dishes with them, even had a contest giving some away for those who would go to our website, look it over, and answer a few questions about it. Mr. My Year on the Grill came up with a smashing recipe for Yorkshire Pudding using our Original Roasted Raspberry Chipotle Sauce®, presented with his permission here:
Raspberry Chipoltle YORKSHIRE PUDDING!
Despite the name, traditionally, this is served either before the meat arrives at the table, or with it. It is not a dessert. But i like it for breakfast sometimes. True Yorkshire pudding is not made that often anymore. It is a shame, as it tastes great, is easy to make and easily adaptable with all the flavored infused oils out there…
Preheat the oven to 500 degrees…yeap, 500 hot degrees…
Assemble the ingredients…
-1 egg per serving (this was me and my own Mrs. Crotchet so I used 2 eggs)
-1/4 cup Buttermilk per serving (again, 1/2 cup for me and the Mrs.)
-1/2 cup of flower (1/4 cup per serving – thought I would mix it up a little to see if you are paying attention)
-A dash of salt
-1 tablespoon of Fischer and Wieser, handcrafted one jar at a time, THE ORIGINAL ROASTED RASPBERRY CHIPOTLE SAUCE® per serving…I used 2 tablespoons for this
Notice that I gave the instructions for 1 person or 2. But, you are smart people. works with 4 eggs, 8 people or more. I have seen HUGE pots of Yorkshire pudding. Works equally well for lots of people. OK, decide what you want your pudding to look like. It works equally well in a wide, oblong, narrow, short, tall pan. It will expand (pictures later), so you just want to pick something that will leave about an inch empty when you start cooking… pour 2 tablespoons of Fischer and Wieser, handcrafted one jar at a time, THE ORIGINAL ROASTED RASPBERRY CHIPOTLE SAUCE® (one TBS per egg) into a greased vessel. I like the looks of a pudding that comes out of this thick glass. WARNING… You cook at high temps. You will stain your glass.
Put the glass in the microwave (oh yeah, should have mentioned microwave safe dish) set on high for 1 and a half minutes. The sauce will start to bubble. That is OK, you want this SMOKING HOT when it meets the eggs.
Then pour the egg batter straight on top of the bubbling sauce. I always spray a little of the non-stick canola oil spray before adding the egg.
And 17 minutes later, look what I did…
BTW, I always cook these either on top of tin foil or in a roasting pan so that if you don’t get that pretty expansion look like I did here, you will get an overflowing glop (usually means you did not have the sauce hot enough before you poured the egg in, or you didn’t preheat your oven hot enough). The glop will spill out and smoke and burn in the bottom of your oven.
There is usually a little hot goo left in the bottom of the glass. Go ahead and pour what you can onto the center of the pudding. But avoid the hard burnt stuff at the very bottom.
OK, a Yorkshire pudding taste AMAZING! More thick custard than pudding, but a little bit of bread look too. But this stuff, with the added taste of the sweet raspberry, paired with just a little bite of chipotle is really something special. It is INCREDIBLE…
After the success of the pudding, he went on to the “neighborhood chili throwdown,” in which he competed against 5 or so neighbors. His Barbecued Brisket Chili won hands-down, because of his recipe “secret!” One guess what it was! View the recipe here.
“I LOVED THIS. I will use this again. And really, isn’t that the best thing we can honestly say about any product! I can’t wait to try this on some ribs for my wife, or use the jellies as a glaze for a Pork loin (tonight’s meal).”
We are thrilled that we found this blog, and we are convinced you’ll enjoy it if you go there! Fantastic fun! Thanks to My Year on the Grill blogger whose “About Me” statement is as follows:
“A Year on the Grill Shawnee, KS, United States. Welcome! I love to grill, smoke, BBQ but mostly, I enjoy using the skills I have as a backyard cook for backyard entertaining….This blog is where I will share my successes and bemoan my failures. I intend to create 365 original (or modified) recipes; I will endeavor to host 52 parties. Be a part of the fun!”
Here at Fischer & Wieser, we’re doing just that! We check in with My Year on the Grill on a regular basis…..hope you’ll do the same!