Tuesday, July 21, 2015

Chipotle Summer Vegetable Soup with Hominy

Chipotle Summer Vegetable Soup with Hominy
Chipotle summer vegetable soup with hominy is a great way to use all of those vegetables you just bought at the farmer's market and the roast chicken you bought at the grocery store. The addition of Larry's Chipotle Sauce brings a lot of flavor to this soup. I grew up eating hominy because my mother liked it but it is a common ingredient in the Mexican soup pozole. (If you leave the chicken out of this dish and use vegetable stock, you have a delicious vegetarian dish.)
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced zucchini
1 cup green beans, cut into half inch lengths
1 15/16 oz. can hominy, drained
1 16 oz. jar Larry's Chipotle Sauce
16 oz. chicken or vegetable stock or water
2 cups chopped roasted chicken
salt and pepper to taste
Tortilla chips, wedges of lime, sour cream
  • Heat the oil over medium in a four quart pot. Add the vegetables and cook, stirring, for five minutes.
  • Add the hominy, Larry's Chipotle Sauce, and stock.
  • Cover, reduce the heat to low and simmer for 15 minutes.
  • Add the chicken and cook for five minutes.
  • Add salt and pepper if needed and serve with tortilla chips, a squeeze of fresh lime and a spoonful of sour cream in desired. Serves 4.

Thursday, July 16, 2015

Larry's Southwestern Sauces at the Fancy Food Show Summer 2015

Kit and Gena at Summer Fancy Food 2015



Kit and Gena helping out at Larry's Southwestern Sauces booth at the Summer 2015 Fancy Food Show at the Javits Center in New York.

Great show!

Sunday, June 21, 2015

Larry at the Summer Fancy Food Show in NYC

Larry's Southwestern Sauces will be at booth 4727 in the New York aisle at the Summer Fancy Food Show at the Javits Center in NYC on June 28, 29 and 30. Drop by my booth for some delicious samples.

On Sunday it will be Huevos Rancheros Brunch.

On Monday it will be Chicken Mole Monday.

On Tuesday, it will be Taquito Tuesday

Thursday, June 11, 2015

Price Chopper Stores Carry Larry's Southwestern Sauces

Price Chopper Stores in Niskayuna, Colonie,
Slingerlands, Saratoga Springs, Clifton Park, Albany/Westgate, and East Greenbush all carry Larry's Southwestern Sauces.

Market Bistro in Latham does, too.

So does the new Market 32 store in Wilton.

Wednesday, June 10, 2015

Adams Fairacre Farms Poughkeepsie Demo

Mother and Daughter Speaking Italian
Food lovers at Adams Fairacre Farms in Poughkeepsie, NY

LOVE Larry's Southwestern Sauces.
Happy Family
She Likes Larry's Sauces


Thursday, June 4, 2015

Larry's Sauces now in Brennans Markets in Wisconsin

Brennans Markets in Madison, Brookfield, Monroe and Oconomowoc, Wisconsin are now carrying Larry's Ranchero, Chipotle and Mole Sauces.

We at Larry's are proud to be a part of this family-owned locally-oriented group of stores in Southern Wisconsin.

Tuesday, June 2, 2015

Mole Grilled Salmon Barbacoa

Mole Grilled Salmon Barbacoa is a recipe for salmon steaks or fillets, marinated in Larry's Southwestern Mole Sauce and cooked on the backyard barbecue grill, either charcoal or gas or under the broiler. The slightly oily salmon matches really well with the dark rich Mole Sauce making this your go-to fish on the grill recipe.

4 six to eight oz. salmon fillets or steaks
1 teaspoon each salt and black pepper
1 16 oz. jar Larry's Southwestern Mole Sauce
1 tsp. each salt and pepper
2 tblsp vegetable oil
  • Place the salmon in a shallow baking dish or pan. Season with the salt and pepper.
  • Pour 1 cup of Larry's Southwestern Mole Sauce over the fish. Cover with foil and marinate in the refrigerator for 15 to 30 minutes.
  • Prepare your barbecue grill or broiler for medium heat. Clean the grill and brush it with the vegetable oil. For the broiler, lay a sheet of foil on the broiler pan and brush with the vegetable oil.
  • Place the salmon pieces on the grill or broiler pan and cook 3 to 5 minutes per side, basting with the marinade.
  • Remove the salmon from the grill or broiler and plate. Heat the remaining mole sauce from the jar and serve on the side.
  • Serves 4.

Thursday, May 28, 2015

Larry's Sauces are Premiums on WAMC Fund Drive

Three packs of Larry's Southwestern Sauces will be premiums on the WAMC Fund Drive that starts on June 1st. I am not sure when they will be offered, but, tune in and support your all-natural public radio station.

I am also going to make and deliver a big vat of Vegan Ranchero Black Bean Chili for the volunteers to snack on on Monday. I will be using one of my new food service size gallon jugs to make the chili.   

Larry's Sauces Demo at Shoprite





I will be demoing Larry's Ranchero, Chipotle and Mole Sauces at ShopRite in Niskayuna, NY this Saturday, May 30th from 10 to 20. Drop by for a taste!

Monday, May 4, 2015

Ranchero Beans and Brown Rice

Ranchero Beans and Brown Rice
This easy-to-prepare vegetarian dish mixes Larry's Ranchero Sauce with pinto beans, brown rice, veggies and a little bit of cheese. This could easily be a vegan dish with the use of vegan cheese or no cheese at all.

1 cup brown rice
1 15 oz. can pinto beans, drained and rinsed.
1 16 oz. jar Larry's Ranchero Sauce
1 cup white or yellow sweet corn
1 cup diced zucchini
1 cup shredded mild cheddar cheese
1/2 cup minced jalapeno or long green chili pepper

* Cook the brown rice according the package instructions.
* Mix the pinto beans with the Ranchero Sauce and cook over medium heat for 10 to 15 minutes.
* Cook the corn and zucchini separately in a small amount of water. Drain and keep warm.
* Place a scoop of the cooked rice in the bottom of a serving bowl. Spoon the ranchero bean mixture over that. Sprinkle the cooked corn and zucchini over that and add the cheese on top.
* Sprinkle the minced jalapeno over the top and serve.
Serves four.