Nice Review and Recipe from Malcolm Fa of FoodNationNY



What a summer Food Nation New York has experienced. Back in the month of August, Case Fischer and Mark Wieser (Fischer & Wieser) got in contact with me to present their product from Fredericksburg, Texas.  I missed the opportunity to travel down to the Lone star state to visit their famous peach house. Lucky enough they shipped their jams, jellies and Moms pasta sauce so I could experience their craft.

From the looks of things Mr. Wieser has been in business since the slamming sixties producing the finest peaches and raising them himself.  A decade later he acquired Case Fischer straight out of High School. Similar to Lebron James making the transition to join the NBA’s Cleveland Cavaliers almost. Back in the day Mr. Weiser always hired kids from local neighborhoods and such, but he saw Fischer had the potential, the gift of gab sort of speak and overall great customer service. It was a dynamic duo in the making. Fast forward a couple years later they have developed over eighty products from pie fillings to their top selling roasted raspberry chipotle sauce. (LOOK BELOW!!)

Fischer & Wieser's The Original Roasted Raspberry Chipotle Sauce® over scallops

Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce® over scallops

Speaking of roasted raspberry chipotle sauce, OH MY HEAVENS as in my grandmother would say! This is the sauce you have to get your hands on. ASAP!  I kid you not! Good thing he doesn’t just ship nationwide, now worldwide. When I received the package, I quickly went for the raspberry sauce. Why? The description alone on the bottle sold me. So I opened it and took a spoonful to taste. My crazy and creative mind started to flow. Here’s what I did… < Ingredients

  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 3 or 4 Slices of bacon to render
  • Kosher salt
  • Freshly ground black pepper
  • A small bag of roasted salt peanuts to crush
  • About 2 teaspoons Fisher & Wieser “Roasted Raspberry Chipotle Sauce”


Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add bacon to a 12 to 14-inch sauté pan on medium heat to render bacon fat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. For garnish, add salad leafs for bedding the scallops. You may want to add dabs of light soy sauce. In a squeeze bottle, add “Fisher & Wieser’s” Roasted Raspberry Chipotle Sauce. Finally sprinkle crushed roasted peanuts. Serve immediately..