Zesty Chicken Salad using our Deli-Mustard!

Want to update your traditional chicken salad? Toss it with a few tablespoons of our gourmet deli-mustard!

Ingredients

• 1 lb of cooked chicken (cubed) cook yourself or use rotisserie
• 1 celery stalk, diced
• 1/2 tsp dried thyme
• a pinch of dried rosemary
• 1 C of red grapes, sliced in half
• 2 TB of chopped walnuts (toasting optional)
• 1/2 C of mayonnaise or plain greek yogurt
• 2 heaping TB of Best Boy and Co deli-mustard
• pinch salt/black pepper
• lettuce leaves to garnish
• 4 pitas ( I used Toufayan Bakeries )

Instructions

1. Combine all ingredients in a serving bowl.
2. Allow to chill 2 hours.
3. Serve.

Fishermans Eggs

Wayne shared a photo of Fisherman's Eggs on his Facebook page a few days ago and several people asked for the recipe. So here it is!

Fisherman’s Eggs

Easy and very tasty

Heat the oven to 500°F and preheat an ovenproof serving dish for five minutes. Place a can of sardines, a small sliced shallot, a few sprigs of chopped parsley, and two cloves of finely chopped garlic in the warm dish. Add some black pepper and put the dish back in the oven for six minutes. Remove the dish from the oven, break four eggs into a bowl, and pour them gently on top of the sardine mixture. Season with salt and pepper and put the dish back in the oven for seven minutes, until the egg whites are cooked but still jiggly. Remove the dish and let it sit for five minutes (the eggs keep on cooking even out of the oven). Serve with toast and Best Boy’s hot sauce. (I use the Redhead on these)

Pumpkin Bread Pudding with BB&Co Caramel Drizzle

Want the recipe for the Pumpkin Bread Pudding that BB&Co creator Wayne Shive served at the YELP Indy Black Magic event on Halloween? Well, here it is! Be sure to serve it with a generous drizzle of one of our caramel sauces of course :)

Pumpkin Bread Pudding

Ingredients:
16 oz. dried or toasted bread cubes (about 6 cups).

3 cups light cream

5 large eggs

15 oz. can of pumpkin puree

2/3 cup brown sugar

2/3 cup white sugar

½ cup dried current

1/3 cup chopped pecans

1 t. vanilla extract

1 t. cinnamon

½ t. ginger powder

½ t. nutmeg powder

½ t. salt

 

Process:

Set oven to 425 degrees.

Place bread cubes in a bowl and pour in the cream. Stir and let soak.  In a bowl add the pumpkin, eggs, sugars, currents, pecans, vanilla and spices.  Stir to combine.  Add to the bread mixture and combine.

Pour the mixture into a greased 9 x 13 inch dish and place on middle shelf in oven. Lower temp after 10 minutes to 350 degrees and continue baking for 45 minutes or until custard is set.  Remove from oven and allow to cool.

Drizzle with Best Boy & Co. Ginger infused Caramel sauce and a touch of whipped cream.

Sweet Corn Ice Cream with Best Boy Caramel Sauce

We made another appearance on Fox59 Morning news when local food writer Heather Tallman used our Bourbon Barrel Stout infused caramel to top her sweet corn ice cream.  Watch the clip HERE

Sweet Corn Ice Cream

4 ears fresh corn, shucked

2 cups milk

2 cups heavy cream

3/4 cup sugar

5-6 large egg yolks (or more if you want a thicker custard)

Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs in half and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Remove the cobs.  Using an immersion mixer or a blender, puree the corn kernels . Infuse for 1 hour.

Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to temper the yolks, stirring constantly so they don't curdle. Add the yolk mixture to the saucepan, stirring with a whisk. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes. Keep an eye on it.

Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. You really need to make sure you don't skip this part. You don't want bits of corn or cooked egg in the final product. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer's directions.

Top with our caramel and candied bacon OR serve over warm blueberry pie.

Ice Cream Shakes and Smoothies

When it heats up outside the last thing you want to do it heat up the kitchen making a dessert.  I turn to smoothies and shakes in the warmer months because I can incorporate fresh ingredients in them and THAT makes me feel like I am 'having my cake and eating it too'.

If you have any kind of blender you can create your own concoction like I did.  The common theme in my milkshakes is good quality vanilla ice cream, milk, a banana and adding a bit of our hot fudge both while processing AND after.

This one is a chocolate banana. Cool, creamy and topped with warmed hot fudge and fresh whipped cream.

Blog Love in the Kitchen!

Our newest review is just in and it is a HOT one!
If you have a grill, plan on using your grill or know someone who needs a new recipe for the grill then look NO further than this one from Krista of Every Day Moms Meals!
This Ft Wayne area food blogger and busy mom knows that you can pack a powerful punch AND get dinner on the table in no time.  See more great recipes from Krists HERE

Carolina Pork Kabobs

Blogger Review: The Mommy Island

We love, LOVE hearing from food writers from around the area when they love our gourmet sauces. This week Becky of The Mommy Island  shared her opinion of our dessert and savory sauces as well as our Java-Nib rub on her website and social media. We sure do appreciate the love!

I can think of no better way to enjoy our caramel than drizzled over apples. OR ice cream!  Read more about what Becky had to say HERE or follow her at +Becky LeCloux  and @TheMommyIsland 

Steak Salad...YEP-Summer is coming!

Sometimes the most simple dishes are the most amazing and flavorful.  Now that the warm winds are blowing, it is time to dust off the grill and get down to the business of cooking outdoors.  Best Boy creator Wayne Shive would probably grill year round if it weren't for the heavy snow Indiana can sometimes get in the winter!

At the Indiana Artisan Marketplace several customers asked how they could use our seasonings in the kitchen.  Here is one way to use our Java-Nib rub on a great cut of beef.

This simple salad was made by Best Boy friend Shelley Porter. Shelley calls this salad "Cows in the Pasture"! She roasted small potatoes w/ fennel and bell peppers (garlic, olive oil, salt, pepper and rosemary).  She also made some roasted asparagus on the side.  Sliced avocado, red grape and yellow cherry tomatoes and red onion finish off the salad. 

She topped this mixture with sliced sirloin that had been rubbed with our java-nib. Drizzle with a light balsamic dressing and dinner is served!

Salted Caramel Cookies

Recipe courtesy of Lauren Shive

Salted Caramel Cookies

2 sticks unsalted butter, softened
3/4 C BB&C caramel sauce 
3/4 C brown sugar
2 eggs
2 1/2 C Flour
1 tsp baking soda
1/4 tsp salt

Cream softened butter, add the brown sugar and blend until fluffy.
Add the eggs and blend one at a time.
Add caramel and blend.
In a small bowl combine the flour, salt and baking soda.
Add to the butter mixture and combine.
Scoop in roughly 1" balls and place on a prepared baking sheet.
Bake at 350 for 12-13 mins.
Allow to cool, remove from pan and drizzle with some more caramel sauce and a few flakes of sea salt.

Caramel Apple Pie

Caramel Apple Pie

2 unroll and use refrigerated pie crusts (or make your own)
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice
1/2 C of Best Boy and Co Caramel
a bit more caramel for drizzling 

Peel and slice your apples.  Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a brown color. Mix dry ingredients, once you have finished mixing these ingredients together fold in the drained apples. Sprinkle with the cider vinegar and fold in.

Pour the filling into the prepared crust base.  Drizzle with 1/2 C of caramel. Place top crust, remove excess, crimp edges and cut a few vents in the center.

Bake at 400 degrees for 50-60 minutes.  You may want to bake on a cookie sheet to avoid splatter and cover edges with foil to prevent browning.

Sugar Cream Tart

This sugar cream tart can be made in pie or tart form.  Use whatever baking pan you have on hand-as long as you drizzle it with a bit of our dessert sauce! I alternated between our Rich Hot Fudge and our Bourbon Barrel Stout Caramel.  Both were decadent and the perfect finish to this classic Hoosier dessert!

 Sugar Cream Pie/Tart
From United States of dessert by Warren Brown

• Crumb Crust:
• 1 8 inch cake round or one loaf of butter pound cake
• 2 tsp cinnamon, ground
• 1 tsp nutmeg, ground
• 1/4 tsp anise seed, crushed
• pinch Kosher salt
• 2 TB super fine sugar
• For the Sugar Cream Filling:
• 1 C super fine sugar
• 1/2 C dark brown sugar
• 6 TB all purpose flour
• 1/4 tsp Kosher salt
• 1/2 tsp nutmeg, ground
• 2 1/2 C heavy cream
• 1 egg yolk, lightly beaten
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 2 tsp rum

Instructions

1. Preheat oven to 400 degrees and place rack in middle position.
2. Grease a 9x2 springform pan and place parchment in the bottom of the pan.
3. Break the butter cake into chunks and place in a large bowl.
4. Add the spices, salt and sugar and mix on low speed until combined and like sand.
5. Press the crumb mixture into the base of the pan and up the sides roughly 1/2 inch.
6. Bring 1 qt of water to a boil, remove from heat.
7. Set aside to use for the water bath.
8. Meanwhile, combine the sugars, flour, salt and nutmeg in a bowl.
9. In a heavy-bottom saucepan, heat the cream until steaming, stirring gently with a whisk, about 3-5 minutes.
10. Do not let this boil.
11. Remove from heat and gently whisk in the sugar mixture until smooth.
12. Quickly whisk in the egg, yolk, vanilla and rum.
13. Strain through a fine mesh sieve if necessary.
14. Pour the filling into the crust.
15. Place pan on a rimmed baking sheet or in a baking dish.
16. Pour in as much water around your cake as will go up half way.
17. Bake for 10 minutes at 400 degrees then reduce oven temperature and bake for 35 minutes at 350 degrees.
18. It is done when it does not jiggle when the pan is touched.
19. Allow to cool 1 hour or overnight.
20. To remove from pan, immerse the pan bottom in warm water, unhinge the pan sides and carefully slide onto a serving plate.

White Chocolate Bread Pudding

White Chocolate Bread Pudding
• 3 cups whipping cream
• 10 ounces white chocolate
• 1 cup milk
• 1/2 cup sugar
• 2 eggs
• 8 egg yolks
• 1 loaf French bread, sliced into 1/4 inch pieces and dried in the oven
• 2 tablespoons chocolate shavings for garnish
Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.
In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.
Place the bread slices in a baking pan. Pour 1/2 of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
Top with Best Boy & Co.’s.  “Mocha Hot Fudge Sauce”.
(With the left over egg whites you can make Coconut Macaroons-recipe coming next week!)

Chocolate Lavender Brownies

Best Boy owner Wayne Shive recently had a brownie that he will not soon forget and while it is not made with one of his signature sauces, he felt it was worthy of a share with his friends, retail partners and family!

He recently met the folks of Lavender Hill Farm in Niles, Michigan while working his tasting booth at the Fernwood Botanical Holiday Market and had a chance to taste this noteworthy brownie.  He also got the recipe and that is what we are sharing with you today!

Chocolate Lavender  Brownies
2 tsp. dried culinary English Lavender (can be found at most markets and craft stores)
3 cups sugar
1 ¾ cups all-purpose flour
¾ cup plus 2 TB cocoa powder
½ tsp salt
¾ pound (3 sticks) unsalted butter, melted
4 large eggs
2 tsp vanilla

Preheat oven to 325° F.  Butter and flour a 9” x 13” pan, set aside.
Add lavender to a  small food processor with one TB of the sugar.  Pulse until finely ground. Transfer to a large bowl and add the flour, cocoa and remaining sugar.
Melt the butter in a microwave.  Let cool for a few minutes and add the eggs and vanilla and whisk to combine.
Pour the butter mixture into the dry ingredients.  Mix with a wooden spoon until just combined.
Pour into the prepared pan and smooth the top.  Bake for 35 minutes, until a toothpick comes out clean.

Crockpot Carolina Barbecue Pulled Pork

We all need an easy recipe these days. Busy work nights, bad weather, company coming over~ We have all been there!  This one is doubly flavorful because of our Ancho Rub AND the Carolina Sauce.  Use the 2 together and it is a match made in BBQ heaven!

This is great on a bun but even better as a pulled pork taco!

Ingredients
    2 onions, quartered
    1 (4-6 lb) pork butt or shoulder roast
    Best Boy’s Ancho Spice Rub
    Best Boy’s Carolina BBQ Sauce

Instructions
 Sprinkle Ancho Rub on the roast liberally, rub over roast and let sit covered in refrigerator for at least 2 hours. Place onions in the crock pot first then sit the roast on top. Cover with Carolina BBQ Sauce.
Cook roast on low for 8-10 hours.
Remove meat and onions, discard onions and shred meat. Add juices from crock pot and add additional BBQ Sauce (a portion may be reserved to pass).
Serve plain or as sandwiches.
Number of servings: 8

DARK CHOCOLATE SALTED CARAMEL CAKE

Cake:
2 ¼ cups all-purpose flour
2 ¼ cups sugar
1 cup cocoa powder (dutch)
2 tsp baking soda
1 ½ tsp baking powder
1 tsp salt
6 tbsp vegetable oil
1 cup buttermilk
1 cup brewed coffee
3 large eggs, room temp.
1 tsp vanilla
Filling:
4 large egg whites
1 jar Best Boy Bourbon Barrel caramel sauce (warmed)
3 sticks unsalted butter, at room temp.
Pinch sea salt
Frosting:
12 oz. semisweet chocolate (60% min.)
1/3 cup dutch cocoa
¼ cup very hot water
1 cup unsalted butter, at room temp.
1 jar Best Boy Bourbon Barrel caramel sauce (warmed)
Pinch of salt
Flaked Salt for finishing
Directions:
Preheat oven to 350° F.  Butter and flour three round cake pans and line with parchment paper.
Combine dry ingredients in the bowl of an electric mixer.  Mix on low speed to blend.  Add vegetable oil, buttermilk, coffee, eggs and vanilla to the bowl and mix on low speed until well blended.  Divide the batter evenly into the three pans.  Bake for 30 to 35 minutes or until a toothpick comes out clean.  Let cool for 10 minutes, remove and transfer to a cooling rack and cool completely.
To make the caramel filling, place the 4 egg white in a mixing bowl and add the salt.  Beat on med-high until soft peaks form.  Add the warmed caramel and mix to combine.  Add the soft butter a little at a time until incorporated.  Mix on med-high to fluff and completely blend.  Set aside.
To make the frosting, melt the chocolate in a double boiler.  Mix the cocoa into the water.  Add the cocoa and caramel to the melted chocolate.  Add the soft butter and salt.  Whisk until fully blended and refrigerate to firm up.
Spread filling between the layers and frost the top and sides.  Finish with a flaked sea salt like Maldon.

APPLE BREAD PUDDING

APPLE BREAD PUDDING
WITH BEST BOY BOURBON CARAMEL SAUCE

Ingredients:
1 pound raisin bread, cut into 1” pieces.
5 Tablespoon unsalted butter
2 large Granny Smith apples, peeled, cored and cut into ½” pieces
1 cup sugar
½ teaspoon cinnamon
¼ cup Calvados
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and scraped
Directions
Preheat the oven to 350 degrees. Spread the bread on a large rimmed baking sheet and toast until lightly golden and dry.
Melt butter in a sauce pan, reserve 3 tablespoons in a bowl.  Add the apples and ¼ cup of sugar to the pan and stir occasionally until the apples are golden and softened, about 15 minutes.  Stir in the cinnamon.  Remove from the heat and add the Calvados.  Return to the heat and cook for about 1 minute until sauce is syrupy.
In a large bowl, whisk the eggs with the milk and the rest of the sugar.  Scrape the vanilla seeds into the custard.  Add the bread and apples, toss to coat.  Let it stand for 5 minutes to allow the bread to soak up the custard.
Brush an 8 x 11-inch baking dish with 1 tablespoon of the reserved butter.  Add the bread pudding and drizzle with the remaining butter.  Bake for about 50 minutes until the custard is set and golden.  Let it set for a few minutes to cool slightly.
Serve warm with Best Boy’s Bourbon Barrel Caramel sauce (the worlds’ finest caramel sauce) poured over the top.

Chocolate Cupcakes with Our Hot Fudge Filling and Mint Buttercream Icing

Purchase one of our gourmet Hot Fudge Sauces HERE

It's that time of year again.... Baking season!
We have a great recipe for you that not only captures the tastes of the season but also incorporates our gourmet hot fudge sauces as well!  It's like a little hidden surprise :)


Chocolate Cupcakes with Mint Buttercream Icing AKA Mint Hot Chocolate Cupcakes
1/2 cup cocoa powder
1 cup boiling hot water
1 1/3 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
2 tsp vanilla

Directions:
1. Preheat oven to 375 degrees. Lightly grease or line 16 muffin cups with liners.
2.  In a small bowl, stir boiling water and the cocoa powder until smooth. Set aside and let cool while you prepare everything else.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla. Then add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
5. Fill each muffin cup about 1/2 full with batter and add a teaspoon of our Original or Mocha Hot Fudge.  Scoop a bit of batter over the top to cover the hot fudge and bake for 16-20 minutes or until springy to the touch and toothpick inserted into the center of a cupcake comes out clean. Place on a wire rack to cool.
6. Frost with mint frosting once cupcakes are completely cooled. You can either pipe them or spread them on with a spatula. Piping is pretty and so much fun to do! I also like to add festive sprinkles, candied cherries or a dusting of sweetened cocoa powder.

Mint Buttercream Icing
1/2 cup unsalted butter, room temperature
1 tbsp milk
1/4 – 1/2 tsp peppermint extract
2 cups powdered sugar
Directions:
1. Beat the butter at medium speed until creamy. Beat in milk and mint extract.
2. Slowly add in the powdered sugar on low speed, stopping every once in a while to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn’t minty enough. 

A Great Vessel for our Caramel Sauce

A great dessert knows no season and here are a few examples.  Take your basic vanilla ice cream, put it in a homemade dessert bowl that you can eat and top with one of our dessert sauces and you will knock your families socks off!

Basic Vanilla Ice Cream
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


Ice Cream Bowl
4-6 small good quality tortillas
3 TB of unsalted butter, melted
2 TB sugar
1/2 tsp cinnamon (or more if you like)
Preheat oven to 350 degrees. Lay out the tortillas and brush each with melted butter on one side.  Sprinkle with the cinnamon and sugar mixture.
Using a muffin pan, pinch pleat one side of each tortilla to fit in each opening. It will look like a large muffin liner.
Bake until just brown and crispy, 5-7 minutes. But watch them, ovens vary.
Remove from the oven and allow to cool in the muffin pan. When cool and rigid, place in a bowl and fill with your favorite things like ice cream and one of our fantastic dessert sauces.

Apple Brownies with a Caramel Swirl

Everyone loves apples and from what we see everyone loves our Bourbon Barrel Stout Caramel Sauce too!

Here is one way YOU can enjoy our decadent dessert topping today!

 

 

Apple Brownies

• 1 stick of unsalted butter, melted and cooled
• 1 C of all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 C sugar
• 1 large egg
• 1/2 C chopped walnuts
• 2 large, firm-sweet apples, peeled, cored and cut into 1/2 inch cubes
• 1 jar of Best Boy and Co Caramel Sauce

Instructions

1. Preheat oven to 350 degrees and place rack in center position of oven.
2. Butter an 8x11 baking dish.
3. Whisk together flour, cinnamon, baking powder, salt and baking soda.
4. In another bowl, beat together the cooled butter and sugar for 1 minute or until light and fluffy.
5. Add the egg and combine.
6. Add walnuts and apples and stir by hand to combine.
7. Add the flour mixture, and stir until combined, about 30 seconds.
8. Spread batter in the pan, and bake until golden brown and firm, about 40 minutes.
9. When the brownies are done, remove from oven and drizzle the caramel sauce over the top
10. Allow to cool, cut and serve.