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Summertime means backyard barbecues, picnics in the park, and an overall sense that all eating must be done outside, grill in tow.
With this experience of hot grilled meats and cold, refreshing salads and sides, condiments are crucial to add extra flavor and spice to the most traditional of meals. Why have a hot dog in a bun, when you can have a hot dog topped with beetroot ketchup, cherry pepper spread, or a smoky and spicy kale kraut? Pasta salad is enjoyable with the expected noodles and chopped vegetables, but mixing in crunchy, zing-inducing mustard seeds or a sweet and savory radicchio jam can take that salad to a place that’s truly unexpected. Flavor knows no bounds when it comes to cookout condiments, and here are a few recent introductions to make a summer outdoor spread even more enjoyable.
Dave’s Gourmet Creamy Garlic Red Pepper Hot Sauce. A culinary experience with a little bit of heat and a lot of flavor, Creamy Garlic Red Pepper Hot Sauce is a blend of spicy red chilies, sweet roasted peppers, and garlic. The result is a delicious addition to roasted or grilled meats and vegetables. Creamy Garlic Red Pepper Hot Sauce is gluten-free, non-GMO, vegan, and made with no preservatives. davesgourmet.com
Earl’s Gone Wild California Barbecue Sauce. An original California barbecue-style sauce created by a third-generation California native, this condiment is an exciting alternative to ketchup in any application—from burgers, hot dogs, and sandwiches to grilled or roasted meats. Made with molasses, brown sugar, honey, and a variety of spices, Earl’s Gone Wild California Barbecue Sauce is a balance of spicy and sweet for a tasty complement to rich dishes—and contains no artificial preservatives, colorings, or stabilizers. earlsgonewild.com
The Foraging Fox Smoked Beetroot Ketchup. At the heart of each ketchup from The Foraging Fox is beetroot—a superfood—and apple, used for its natural sweetness, which makes the line of ketchups low in sugar. Smoked Beetroot Ketchup is a sweet and smoky accompaniment to fresh vegetables, on beef, turkey, or salmon burgers, or as a dip for crispy French fries. The Foraging Fox also carries Hot Beetroot Ketchup, in addition to the classic Beetroot Ketchup. The line is non-GMO and free of gluten, yeast, artificial colors, sweeteners, and flavors. foragingfox.com
Gordy’s Cherry Pepper Spread. The perfect balance of sweet and hot, cherry peppers add just the right amount of heat and flavor to hot dogs, bratwurst, or any kind of cookout creation. Made only with cherry peppers, vinegar, water, sugar, and salt, Gordy’s Cherry Pepper Spread uses seasonal, organic, and local ingredients, and is handcrafted in Gordy’s production kitchen. Gordy’s Cherry Pepper Spread is gluten-free and has a shelf life of one year, and, if properly sealed and stored, will last six months after opening. gordyspicklejar.com
Kitchen Crafted Creole Kicker Sprd. A lively blend of mayonnaise with Creole mustard and Kitchen Crafted’s eight signature herbs and spices, Creole Kicker Sprd has a vibrant flavor that adds zing to hot dogs, burgers, sandwiches, and even chicken and fish. The spread can also be used as a tangy dip for chips and French fries, as well as served alongside soft pretzels. Kitchen Crafted uses healthful and naturally sourced ingredients for this gluten-free “sprd,” dropping the “e” and “a” for “everything artificial.” kitchencrafted.com
Kozlik’s Triple Crunch Mustard Seeds. Taste and texture come together in this blend of three types of whole mustard seeds, Canadian whiskey, and honey. Kozlik’s Triple Crunch Mustard Seeds is a texturally exciting complement to burgers or sandwiches, and is great as a rub on pork roasts or with raw oysters. In addition to the whiskey and honey, Triple Crunch Mustard Seeds is made only with mustard seeds, white wine vinegar, water, spices, garlic, and salt, creating a mildly spicy flavor profile suitable for all palates. kozliks.com
McClure’s Pickles Spicy Relish. McClure’s all-natural spicy relish is fresh and bold. Like the company’s signature spicy pickles, this hot relish packs a punch and is an ideal complement to mix in tuna or chicken salad, or to top sandwiches, hot dogs, or hardboiled eggs. McClure’s Spicy Relish is made with only McClure’s fresh, hand-packed pickles, vinegar, garlic, and chiles, and is certified gluten-free and kosher. Spicy Relish is a part of the maker’s relish lineup, which also includes garlic, and dill relish. mcclures.com
Mimi’s Confitures Radicchio Jam. This Radicchio Jam is similar to grilled radicchio but enhanced with balsamic vinegar and a hint of amaretto, creating a sweet, savory, and slightly crunchy condiment. Made with seasonal and local ingredients, the jam can elevate a variety of foods to a memorable treat, including hot dogs or grilled cheese sandwiches. Radicchio Jam is part of Mimi’s Confitures lineup of fresh fruit and vegetable jams and chutneys, including onion jam, and plum chutney. mimisconfitures.com
OlyKraut Smoke & Kale. OlyKraut has created another interesting way to eat kale by combining it with smoked chiles for a smoky, spicy kraut that works in a stir-fry, on grilled or roasted meats, in grilled cheese sandwiches, or even on roasted squash. Smoke & Kale is organic and made with green cabbage, onion, carrot, kale, jalapeños, scallions, garlic, dried chipotle peppers, dried chile flakes, and Jacobsen sea salt, resulting in a fresh, fermented flavor that will add pop to your condiment selection. olykraut.com
T. Marzetti Co. Jack Daniel’s Whole Grain Mustard. Jack Daniel’s Whole Grain Mustard is blended with Jack Daniel’s Old No. 7 Tennessee Whiskey, adding zing and texture to any recipe. Use it to bring spice to a mustard vinaigrette for salads, to add a creamy, spicy note to hot dogs, or burgers, or as a fun dipping sauce for French fries or tater tots. Jack Daniel’s Whole Grain Mustard is gluten-free and certified kosher, and is made with only distilled vinegar, mustard seed, salt, spices, and turmeric, in addition to the Old No. 7 Tennessee Whiskey. Jack Daniel’s line of mustards include chipotle, classic, honey Dijon, horseradish, and jalapeño. marzetti.com
Sara Kay is editorial and education content associate for the Specialty Food Association.
from Food Trends http://ift.tt/2jlYNTf
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