Tuesday, April 19, 2016

Mrs. Green's Now Carries Larry's Southwestern Sauces

Mrs. Green's Market in Tarrytown, NY is now carrying Larry's Southwestern Sauces. Larry and other local food producers will be offering samples at the store's grand re-opening from 7 to 9 p.m. on Thursday, April 21st. Drop by and say hi!  

Tuesday, April 12, 2016

Chipotle Chilaquilles

Chipotle Chilaquilles

Chilaquilles is a popular Mexican breakfast or brunch dish that is widely enjoyed in Texas and California. It is a great way to use up some day old corn tortilla chips because the chips are simmered in a spicy sauce, in this case Larry's Chipotle Sauce, and then topped with a fried egg and cheese. I always order chilaquilles when I am in Austin. One of my favorites.

One  16 oz. jar Larry's Chipotle Sauce
8 oz. corn tortillas chips
1 tsp. vegetable oil
4 - 8 fresh eggs
1 cup grated queso fresco or Monterrey Jack
1 cup mixed chipped avocado, jalapeno and red bell pepper

* Pour Larry's Chipotle Sauce into a two to three quart saucepan and heat over medium until the sauce is just lightly bubbling.
* Add the corn tortilla chips, lower the heat to medium low, cover and simmer for five minutes or until the chips are just beginning to soften but still have some crunch.
* Fry one or two eggs per person to sunny side up or over easy. Poached is good, too.
* Spoon equal portions of the chips/sauce mixture onto individual plates, top with the fried eggs, Sprinkle the cheese on top of that and adorn with the garnish.
Serves 4

More recipes are available at Larry's Website along with Where to Buy information.
Food Editors: Feel free to use this recipe with attribution.

Wednesday, March 30, 2016

Pork Chops with Mole Sauce, Yellow Rice and Veggies

The rich and spicy flavor of Larry's Southwestern Mole Sauce is a perfect match for the earthy goodness of pork chops. This recipe call for bone in pork chops because that's what I like. If you prefer the boneless loin pork chops, the result will be just as succulent.
4 pork chops
1 tsp. each salt and pepper
1 tblsp. vegetable oil
1 16 oz. jar Larry's Mole Sauce
2 cups water
1 cup white rice
 A pinch of saffron or 1 tsp. turmeric
(or use a packaged yellow rice mix)
3/4 cup cooked black beans, rinsed
2 cups chopped zucchini and red pepper blend or whatever vegetable mixture you like.

Sprinkle salt and pepper over both sides of the pork chops.
Heat a large skillet and add the vegetable oil and the pork chops. Cook over medium high heat for about six minutes, turning to cook both sides.
Heat the Larry's Mole Sauce on top of the stove or in the microwave until hot and bubbling.
Place the water, rice and saffron or turmeric to a saucepan. Bring to a boil, cover, turn the heat to low and cook for 15 minutes until the rice is cooked.
Add the black beans to the rice and stir. Keep warm.
Cook the vegetables.
Place the cooked pork chop on a warm plate, add a scoop each of the rice and vegetables, spoon Larry's Mole Sauce over the pork and serve.

Friday, March 25, 2016

Hawthorne Valley Store Serves Larry's Sauces in the Deli

Hawthorne Valley Farm Store in Columbia County, NY is now serving Larry's Southwestern Sauces for Food Service in their natural foods deli.
According to buyer Tristan O'Neil, "We like the fact that Larry’s Sauces are great-tasting, locally-produced, free of GMOs and preservatives, and a great addition to all sorts of recipes. Our deli uses Larry’s Sauces about once a week as marinades for chicken, glazes for pork, and in a variety of other Mexican food applications."
The store also cross promotes the 16 oz. jars of sauce that are on the store shelves. O'Neil adds, "When used by our deli, Larry’s Sauces are promoted on the menu posted above our hot bar.  We also will put a retail jar of whichever sauce is being featured by our deli above the hot bar."     

Thursday, March 17, 2016

Chipotle Soup with Turkey Meatballs and Sweet Corn

Small turkey meatballs (albonidigas) simmering with white corn in a chipotle-rich sauce makes a warming lunch or a tasty first course for an evening meal. Serve with a squeeze of lime for acidity and a handful of crunchy tortilla chips and you have a simple delicious meal.
Chipotle Soup with Turkey Meatballs
For the soup:
1 16 oz jar Larry's Chipotle Sauce
2 cups chicken or turkey stock
1 cup fresh or frozen white corn kernels
2 tablespoons minced cilantro
1 lime cut into small wedges
Tortilla chips
For the turkey meatballs:
1 lbs. ground turkey
1/4 cup bread crumbs
1 egg
1 teaspoon chili powder
1/2 teaspoon each salt and pepper or to taste.
 1. Pour the jar of Larry's Chipotle Sauce and the chicken stock into a medium pot.
2. Add the corn kernels to the soup, cover and cook over medium heat for five to ten minutes.
3. Make the meatballs by mixing together the turkey, bread crumbs, egg, chili powder, salt and pepper. Form one inch round meatballs and drop them into the soup.
4. Cook over medium heat for ten to 15 minutes. Stir in the fresh cilantro and cook for one minute. 
Serves 4

Thursday, March 10, 2016

Whole Foods Markets in Northern California Carry Larry's Sauces

  • Whole Foods Markets throughout Northern California carry Larry's Southwestern Sauces including San Francisco, Berkeley, Oakland, San Jose, Fresno, Lafayette, Los Altos,
    Sacramento, Mill Valley, Capitola, Campbell, Santa Rosa, Folsom, Fremont, Los Gatos, Monterey, Novato, Napa, Palo Alto, Petaluma, San Ramon, Redwood City, Roseville, San Mateo, San Rafael, Cupertino, Walnut Creek, and Reno, Nevada.

Monday, March 7, 2016

Free shipping on Larry's Southwestern Sauces at foodlyn.com through Tuesday, March 8th.

Thursday, February 18, 2016

Mexican Meatball Subs - Albondigas

Meatball Sub - Albondigas
Mexican meatball subs - albondigas - are the Tex-Mex south of the border version of America's popular Italian meatball sub. The secret ingredient is to mix Larry's Ranchero Sauce into the meat and then simmer the meatballs in more sauce. Top with a little bit of grated cheese and you have a savory sandwich packed with flavor. Healthy and all-natural, too.

For the Meatballs (albondigas):
1 pound ground meatloaf mix or hamburger
1/4 cup panko or homemade breadcrumbs
1/4 cup Larry's Ranchero Sauce, (save the rest of the 16 oz. jar to pour over the meatballs)
1 egg, beaten
Salt and pepper to taste
1 tablespoon vegetable oil
4 sub sandwich rolls
1 cup grated cheddar or Monterrey Jack cheese
  1. Place the meatloaf mix, bread crumbs, ranchero sauce, beaten egg, salt and pepper in a mixing bowl. Blend the ingredients and then make 12 meatballs.
  2. Place the vegetable oil in a large skillet and fry the meatballs over medium heat until browned and cooked through, about 10 minutes. Pour the remaining Larry's Ranchero Sauce over the meatballs, cover and simmer for ten minutes.
  3. Place two to three meatballs on a sub roll, spoon on a little more sauce, sprinkle with the cheese and serve. 
Find more recipes for Larry's Southwestern Sauces at Larry's Website

Monday, January 25, 2016

Chicken Mole Tacos Add Rich Flavor to Taco Tuesday

Taco Tuesday

Chicken Mole Tacos Add Rich Flavor to Taco Tuesday

Chicken Mole Tacos are an easy and quick way add the earthy and rich flavor of mole sauce to roasted chicken. Larry's Southwestern Mole Sauce has just a hint of chocolate flavor but there are no nuts, making the chicken mole tacos good for the whole family. This recipe calls for using soft corn tortillas but you can use the crunchy ones if that is what your family likes. Both are good!

1 lb. roasted chicken, shredded
1 cup Larry's Mole Sauce
8 soft fresh corn tortillas
1 cup finely sliced Napa cabbage or romaine lettuce
1 cup shredded Cotija Mexican cheese or Monterrey Jack
Lime wedges
  • Mix the shredded chicken and mole sauce in a small saucepan, cover and heat over medium low until heated through.
  • Heat the corn tortillas in a dry pan until pliable and warm, Cover with a cloth napkin and keep warm.
  • Fill the warm tortillas with a spoonful of chicken mole, sprinkle with the Napa cabbage or lettuce, top with cheese and cilantro and serve with lime wedges. to squeeze. Serves four. 

Monday, January 11, 2016

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili made with Larry's Southwestern Ranchero Sauce is a flavorful blend of vegetables, beans and sauce that everyone will enjoy. I invented my Ranchero Sauce when I was a chef in a vegetarian restaurant and this recipe for chili was always a favorite.

1 tablespoon vegetable oil
1 cup diced zucchini
1 cup fresh or frozen corn (thawed)
1 15 oz can black beans, rinsed and drained.
1 16 oz. jar Larry's Southwestern Ranchero Sauce
  • Heat the oil in a medium saucepan and add the zucchini and corn. Cook for 2 minutes.
  • Add the black beans and Larry's Ranchero Sauce. Bring the chili up to a boil, turn the heat to low, cover the pan and cook for 15 minutes.
  • Serve with cornbread or tortilla chips.
  • Serves 4.