In January we are fully snuggling in for comforting, warming and cozy meals. But that doesn’t mean we don’t want flavor and excitement! This month’s box highlights winter flavors like pomegranate and yuzu, which provides a twist on citrus. And of course, we haven’t given up on our margaritas just because it’s cold outside!
Here is what to expect in your January Saucefly box:
*View the list of previous month’s boxes to see the variety of items you can get with Saucefly.
* Farmarita Margarita Mix – This is an amazing margarita mix created by Sara’s dear friend and owner of Flora Farm in Los Cabos. You will want to break out the tequila for this delicious cocktail. Garnished with a salt rim, vegetables never tasted so good.
* Pomegranate Glaze – Just a little sweet, just a little tart. Use this like you would any barbecue sauce on chicken, pork or tofu.
* Classic Enchilada Roja Sauce – Your January box will come with a recipe card for enchiladas. Or, make it your own by combining a filling and cheese of your choice, then rolling up into corn tortillas. Pour this sauce over it and your dinner comes together in no time.
* Cantonese Sauce – This is an amazing and impressive sauce which you can use to create restaurant-quality sweet and sour chicken at home for your family. Stir this up with or without big chunks of green bell peppers, white onions and fresh pineapple. Here’s the secret . . . Let 1-inch chunks of chicken, pork or tofu sit overnight in a mixture of 2 teaspoons cornstarch, 1 egg white and a dash of salt. When you’re ready to cook, heat 1 tablespoon of oil in a skillet over high heat and sear the protein on both sides. Remove this from the pan and separately cook your desired fruits and vegetables. Add warm Saucefly Cantonese sauce, add your protein back in and serve.
* Salted Caramel Sauce – Eat this with a spoon right out of the jar. OK, if you want to do something more with it, pour it over ice cream. Dip cookies or apple slices into it. Swirl it into warm milk for a take on hot chocolate. Or pour it over a tray of brownies.
* Hazelnut Pesto – For the traditional use, simply stir this into cooked hot pasta. Try brushing it on grilled portabello mushrooms or mixing it into steamed or roasted potatoes, green beans or zucchini. Top a burger or sandwich with it or put it on a slice of steamed fish.
* Aguamole Salsa – Avocado salsa is a traditional topping for simple street tacos. Dice up some tomato and onion. Cook some pork, beef, chicken or vegetables and place into small, warmed corn tortillas. Have you made Carnitas yet? Just buy some pork shoulder, cut it into cubes and brown it in a sauce pan. Add some water, onion, a bay leaf and salt. Simmer until the meat is soft and the water is gone (add more water as needed until the meat is meltingly tender). The fat from the meat will begin to crisp up once the water is evaporated, and this is what you want. Make your tacos and top them with this flavorful sauce.
* Thai Spiced Peanuts – Flavored with kaffir lime leaves. Snack on these or make a peanut satay and use them as a garnish.
• Sharp Cheddar Cheese Sauce – We call this Queso and it goes with everything. You can dip corn chips into it or make world-class mac and cheese in under 15 minutes.
• Yuzu Vinaigrette – A perfect accompaniment to any Asian-style dinner. Add this dressing to simple mixed greens or dress a cabbage slaw.