Burger Steak Special

Burger Steak Special

Submitted by Casey Kemp on Jan. 24, 2014
Food & Beverage
Go Local
I’ve got a great recipe today that features a couple of local products and is super simple; I’m talking about a Slug Slime Chicken Fried Grass-Fed Cube Steak!
I recommend that you put on some water for macaroni and start steaming green beans before executing this beefy main course nice and quick-like. My breading consists of Los Bagels famous slug slime, grated parmesan, panko breadcrumbs and flour, all adhering to an Eel River Organic grass-fed and grass-finished cut of beef with the power of an egg. Once you begin to bread and fry the meat, you are essentially done.
When we start eating, my boyfriend asks, “Is this a hamburger or a steak?” Good question. Good question, indeed. My answer? Well, it’s a burger steak!
Tenderizing meat is an absolutely fabulous process by which you take one tough piece of meat (like a London broil) and send it between two rollers with spikes on them- pretty medieval. By running the piece through several times at different angles, then folding it back onto itself, you get something that looks like hamburger, but sticks together in one meaty piece like a steak. Mmmh-eat Magic.

Humboldt Stylin’ the Hot Sauce

Submitted on Jan. 15, 2014

Food & Beverage
Go Local

Humboldt Hot Sauce is something for us locals to be proud of and excited about. Not because it\’s the new Cholula or bound to replace that bottle of Siracha you carry around in your car. Not even because it is the most super hot spicy sauce around that makes your brain boil (although their red sauce is quite a kicker). Rather, Humboldt Hot Sauce is spectacular because it is well rounded and that presents a lot of possibilities when it comes to the kitchen.
Cal and Dan make three varieties: Habanero-Mango (hot red), Island Style (medium yellow) and Emerald Sauce (mild green). Each has it\’s own unique appeal but all of them have a depth of flavor that you don\’t normally find in a hot sauce. These condiments are way more substantial than your typical Tapatio: think thick, not runny.
Cooking with Humboldt Hot Sauce is where the product shines; it is so versatile! I tend to choose the Island Style because I like my heat with a little sweet. Still, this is a savory sauce and not overly sugary. Its first ingredient is onion, so that tells me they have their priorities in the right place. (So many meals start with an onion because it creates a flavorful foundation for the meal; it seems like these guys are wise to that concept.) Then they bring the heat with spicy habanero peppers and the party really gets started! But don\’t worry, sweet pineapple, bell peppers and mango cool this mix down and finally round it off with vinegar, garlic, ginger and lemon juice- what a ride.
 On its own, the Habanero-Mango sauce pushes my limits on heat. However, I do tolerate it and still appreciate its rich flavor. This red sauce really kicks it up a notch. Last week I added it to my fried halibut cakes and they turned out just wonderful and packed with flavor!
I have not had as much time to experiment with the newest addition to the lineup, but the Emerald sauce does do my nachos justice. It is milder than the rest with lime and cilantro notes. Any of the varieties can be added to a Bloody Mary, it just depends on your preferences.
As a condiment Humboldt Hot Sauce improves the taste of just about anything: eggs, salsa, burgers, oysters. Just the thought of using it to spice up red beans and rice leaves my mouth watering. No matter what you\’re making, Humboldt Hot sauces provide the perfect punch to make it a scrumptious lunch.