Description
12.7 fl. oz. Bottle
A mustard based barbeque sauce with a kick.
Jay’s Wicked Spicy Gold
$9.00
12.7 fl. oz. Bottle
Mustard based barbeque sauce. Amazing on wings, roasted broccoli, macaroni & cheese, a glaze on pork roast or on a ham sandwich, very tasty!
ingredients: mustard (distilled vinegar, water, no.1 mustard seed, salt, turmeric, paprika, spices), brown sugar, sugar, apple cider vinegar, contains 2% or less of: salt, spices, chili powder, natural hickory smoke flavor.
Additional information
| Weight | 26 oz |
|---|---|
| Dimensions | 3 × 3 × 10 in |
Michael Vitale –
Use on skinned salmon. Rub on Spicy Gold on one side, drop rubbed side into a bowl filled with Progresso Italian Bread Crumbs. Rub Spicy Gold on exposed side, filp to cover with bread crumbs. Take 12-16″ fry pan that has olive oil well covering the pan. Add some balsamic vinegar and mix around into the oil so it mixes as best as you can. Heat pan on medium (I have a gas stove – more controllable than electric for me) and after a couple minutes of heating, add fish. Fry for about 3-4 minutes. Carefully flip the fish (I use two spatulas) and then add about a 1/3 cup of sliced kalamata olives. Fry for another 4-5 minutes. Don’t overcook. Salmon can smell and taste “fishy” if cooked too long. Assuming all the above goes ‘according to Hoyle’, serve with some of the olives on top of the fish, as well as a little of the olive oil/balsamic. Serve with a vegetable of choice. We like sauteed artichoke hearts cooked with crushed garlic cloves.
Ashley –
I LOVE this sauce! I use it on almost everything… chicken, burgers, even a little in pasta salad to give it a little kick! I sub this for any mustard type dressing.
Sarah –
Tons of flavor and quite a kick! Love using this for Asian cuisine and curry. Can’t wait to turn up my fish fry with this sauce! Great for glazing chicken and putting it in salads, especially with feta.