Chipotle Soup with Turkey Meatballs and White Corn

Chipotle Soup with Turkey Meatballs and White Corn

Chipotle Soup with Turkey Meatballs and White 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.

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:
1/2 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. Cover and cook over medium heat for five minutes.
2. Add the corn kernels to the soup, cover and cook for five 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 minutes. Stir in the fresh cilantro and cook for one minute. Serves 4.

Larry has more recipes at his website www.larryssouthwesternsauces.com

Give Your Thanksgiving Leftovers a Mexican Makeover

Larry's Mole Sauce

Larry's Mole Sauce is a tasty and slightly exotic solution to the age-old question, "What can I do with all of this left-over turkey? Turkey mole is a popular dish in Mexico so why not take advantage of this flavor combination and give your Thanksgiving leftovers a Mexican make over?

• Simply cut the turkey into bite-sized pieces or shred it as you would for pulled pork. 
• Open a jar of Larry's Mole Sauce and pour it over the turkey meat.
• Warm the turkey mole in the microwave, in the oven or in a saucepan on top of the stove until the meat and sauce are bubbling and hot. 
• Serve it with left-over stuffing, mashed potatoes, sweet potatoes and anything else that sounds good to you.

You can buy Larry's Mole Sauce in your favorite store or ONLINE at Abe's Market and Amazon

Look for more recipes online at Larry's Web site

Buy Larry's Sauces ONLINE at FORANIMA

Buy Larry's Ranchero, Mole and Chipotle Sauces ONLINE at ForAnima, a New York City-based eco-vegan marketplace, online department store, shopping website and community for socially conscious vegans, vegetarians animal and eco lovers.

Snapper a la Veracruz (Huachinango a la Veracruzana)

Snapper a la Veracruz

Snapper a la Veracruz (Huachinango a la Veracruzana) is a light and delicious fish dish from the Gulf Coast of Mexico made with a tomato-based sauce flavored with chiles, capers and green olives. You can use Larry's Ranchero Sauce to make this dish, or Larry's Chipotle Sauce if you like a little more zip and a hint of smokiness.

Four 6 to 8 oz. filets of snapper or other firm white fish like tilapia, swai, cod, hake, or catfish.

1/2 teaspoon each salt and ground black pepper
One 16 oz. jar of Larry's Ranchero or Larry's Chipotle Sauce.
2 tablespoons small green capers
1/2 cup sliced green olives stuffed with pimento
1/4 cup minced fresh parsley or cilantro

• Season the fish filets with salt and pepper.
• Heat Larry's Ranchero or Chipotle Sauce in a large skillet or saucepan.
• Add the capers and olives to the sauce, stir and cook warm over medium heat for 5 minutes.
• Add the fish filets to the saucepan, cover and simmer over medium low until the fish is cooked through, about ten minutes.
• Serve the fish on a plate with white rice and a sprinkle of minced parsley or cilantro. 
• Serves 4.  

Larry's Mole, Chipotle and Ranchero are all-natural Mexican cooking sauces.
Buy Larry's Sauces ONLINE and find more recipes at Larry's Southwestern Sauces Website. 

Mole Black Bean Tostadas with Butternut Squash Pico de Gallo

Mole Black Bean Tostadas with Butternut Squash Pico de Gallo

The chocolate and chili taste of Larry's Mole Sauce blends well with the earthiness of the black beans. This tasty vegan dish brings together the pre-Columbian flavors of squash, beans, chili peppers, tomatoes, corn and chocolate.

1 15 oz. can black beans, drained
1 cup Larry's Mole Sauce
1/4 tsp each salt and pepper
2 cups diced butternut squash
1/2 cup minced onion
1/4 cup minced jalapeno or ancho pepper
1/2 cup chopped fresh tomato
1/4 cup minced fresh cilantro
2 limes
1 cup vegetable oil
8 soft corn tortillas

• Place the drained pinto beans in a medium sauce pan. Add the Larry's Mole Sauce and cook over medium low heat for 3 minutes. Mash the beans and sauce. Add salt and pepper and keep warm.
• Place the squash on a baking tray and bake in a 350' oven for 10 minutes. Cool.
• Place the cooled squash in a mixing bowl and add the onion, jalapeno, tomato, cilantro and juice of one of the limes.
• Heat the oil over high heat and fry the corn tortillas until they brown lightly and crisp up. About 30 to 60 seconds. Drain on paper towels.
• Spread a couple big tablespoons of the mashed beans on one of the crispy tortillas, top with the squash pico de gallo and serve with lime wedges.

Serves 2 to 4.
Get more of Larry's recipes at his Website.

How to Demo Larry's Sauces in Your Store and Boost Sales

Offering samples is the best way to get your customers to buy Larry's Ranchero, Mole and Chipotle sauces. I've done demos in Whole Foods, Fairway Markets, ShopRite, food coops, farmer's markets and more for three years and I know, when people taste Larry's Sauces they buy them.

I wish I could do demos everywhere, but in the meantime, here's how I do it.

Chipotle Bean -- drain one 15 ounce can of pinto, black or red beans and add them to the slow cooker. Pour one jar of Larry's Chipotle Sauce in the pot and heat until bubbling. Keep warm.

Chicken Mole -- brown 1/3 pound of chicken or turkey in a teaspoon of vegetable oil, add one jar of Larry's Mole, cook until chicken is thoroughly cooked and the sauce is hot.

Tailgate Black Bean Chili - brown 1/3 pound ground meat or turkey in 1 teaspoon vegetable oil, add one drained can of black or pinto beans and one jar of Larry's Ranchero Sauce. Cook until the meat is done and the sauce is hot. Keep warm.

Heat the beans and sauce or ground meat and in a small slow cooker, keep it warm, and serve a small spoonful of sauce on a tortilla chip. Larry's Sauces are vegan and I always like to keep one of my samples vegan.

There are plenty of other recipes for vegetarian and meat-based dishes on Larry's Website.

Apple Valley Natural Foods Now Carries Larry's Sauces

Apple Valley Natural Foods with 7 stores in Michigan, Indiana and Illinois now carries 

Larry's Ranchero, Mole and Chipotle.
http://www.avnf.com/

 

Tailgate Ranchero Black Bean Chili

Tailgate Chili

Autumn is the perfect time for tailgate parties and a spicy hot bowl of Tailgate Chili will hit the spot and fill you up before you go cheer on your favorite football team.

1 Tblsp. vegetable oil
1/2 lbs. ground turkey or beef
1 15 oz. can black, red or pinto beans, drained
1 16 oz. jar Larry's Southwestern Ranchero Sauce
1/4 sour cream
1 lime cut into wedges
Tortilla chips

1.Heat the oil in a medium sized pot and brown the turkey or beef.
2. Add the drained beans and Larry's Ranchero Sauce.
3.Cover and cook over medium-low heat for for 15 to 20 minutes.
4.Serve with a dollop of sour cream, a squeeze of lime juice and your favorite chips. 
Serves 4.

Fairway Market Demos

I will be at Fairway Markets in New York, New Jersey and Connecticut in September and October sampling Larry's Ranchero, Mole and Chipotle all-natural Mexican cooking sauces. Check out my  schedule and drop by to see me Get Saucy!

Sept. 15 - 11 to 2, Paramus, NJ
                  3 to 6, Woodland Lake, NJ

Sept. 22 - 12 to 3, Red Hook Brooklyn

Sept. 29 - 11 to 2, Westbury, Long Island
                  3 to 6,  Plainview, Long Island

Oct. 6   -  12 to 3, Kips Bay, Manhattan

Oct 13  -  11 to 2, Stamford, CT
                  3 to 6, Pelham, NY (Westchester)

Oct. 20 -  12 to 3, Douglaston, Queens, NY

I will demo at Fairway Markets in Harlem, Chelsea, Upper West Side and Upper East Side soon!

Support my Kickstarter campaign to raise funds to get Non-GMO status for Larry's Ranchero, Chipotle and Mole all-natural Mexican cooking sauces.

Larry's Sauces in 50 ShopRite stores

Larry at ShopRite in Colonie.

Larry's Ranchero, Chipotle and Mole all-natural Mexican cooking sauces are now on the shelves at 50 ShopRite stores.

I just finished my Shoprite summer demo tour with samplings in Warwick, Middletown, Montgomery, Cortland Manor, and Colonie. I also demoed in Yonkers and have another demo scheduled in White Plains on October 26th.

ShopRite customers love Larry's Sauces. 

Visit the Stores page of my Website for a complete list of ShopRite and other stores that now carry Larry's Southwestern Sauces. 

In the Southwestern aisle at ShopRite.

Any ShopRite can carry Larry's Sauces. If you don't see it on the shelf, ask them to get it for you. 

I post new recipes all the time to my Website.

Get Saucy!

Chipotle Bean Tostadas with Summer Corn Guacamole

Chipotle Bean Tostadas with Summer Corn Guacamole

Tostadas were one of the first Mexican foods I ever ate way back when. The crunchy, fried corn tortillas, the smooth beans and the chunky guacamole spiked with fresh corn are a delicious combination of flavor and texture. This is a tasty vegan dish.  

1 15 oz. can pinto beans, drained
1/2 cup Larry's Chipotle Sauce
!/2 tsp each salt and pepper
1 cup corn kernels, about 1 ear
1 avocado
1/2 cup minced onion
1 jalapeno pepper, minced
1/2 cup chopped fresh tomato
1/2 cup minced fresh cilantro
2 limes
1 cup vegetable oil
8 soft corn tortillas

1. Place the drained pinto beans in a medium sauce pan. Add the Larry's Chipotle Sauce and cook over medium low heat for 3 minutes. Mash the beans and sauce. Add salt and pepper and keep warm.
2. Cut the corn kernels from the cob, place them in a non-metal mixing bowl, add water just to cover and microwave for one to two minutes until the corn is just barely cooked. Drain and cool. 
3. Scoop the avocado out of its skin, place the avocado in a small mixing bowl and mash with a fork. 
4. Add the corn, onion, jalapeno, tomato, cilantro and juice of one of the limes. 
5. Heat the oil over high heat and fry the corn tortillas until they brown lightly and crisp up. About 30 to 60 seconds. Drain on paper towels.
6. Spread a couple big tablespoons of the mashed beans on one of the crispy tortillas, top with the  guacamole, sprinkle with a little more cilantro and serve with lime wedges. 

Serves  2 to 4.   

I will be at Fairway Markets in NY, NJ and CT after Labor Day sampling Larry's Ranchero, Mole and Chipotle.

Will post exact dates soon.

Get Saucy!

Ranchero Steak with Jalapeno Succotash

Ranchero Steak with Mexican Succotash

Grilled steak is huge in the Southwest and popular in Mexico where it is called carne asada.  A good steak tastes even better when it is basted with **Larry's Ranchero Sauce** while it is sizzling on the grill.

**Ranchero Steak**
2 rib or strip steaks, one inch thick
1 tablespoon olive oil or vegetable oil
1 tablespoon chili powder
1 teaspoon each Kosher salt and freshly ground black pepper
1 cup **Larry's Ranchero Sauce**

1. Rub the steaks with the oil and season them with the salt, pepper and chili powder.
2. Heat the **Larry's Ranchero Sauce**.  
3. Place the steaks on the hot grill, baste the steaks with ranchero sauce and cook to medium.
4. Spoon the heated ranchero sauce over the steaks and serve.
Serves 2 to 4. 

**Jalapeno Succotash**
1 tablespoon butter
1/2 cup chopped red or green jalapeno pepper
2 cups corn kernels
2 cups cut green beans
1/4 cup water
Salt and pepper to taste

1. Melt the butter and saute the jalapeno in a medium sized saucepan for two to three minutes.
2. Add the corn, green beans and water. Cover and simmer on medium low until the vegetables are cooked, about five minutes.
3. Add the salt and pepper, stir and serve. 

Larry's Ranchero Sauce is an all-natural Mexican cooking sauce created by cookbook author and chef Larry Sombke. They are vegetarian, gluten free and have an artisanal home style flavor. More recipes at www.larryssouthwesternsauces.com

ShopRite Farmer's Markets

Larry will offer samples of Larry's Ranchero, Mole and Chipotle at ShopRite Farmer's Market events for the next five Saturday's from 10 to 3 at:

7/27/13 Peekskill
8/03/13 Warwick
8/10/13 Middletown
8/17/13 Montgomery
8/24/13 Colonie

Get Saucy!

Ranchero Mexican Meatball Sandwich with Cilantro Lime Slaw

Ranchero Mexican Meatball Sandwich

Ranchero Mexican meatball sandwiches are the Tex-Mex south of the border version of America's popular Italian meatball sandwich. The secret ingredient is to mix Larry's Ranchero Sauce into the meat.
Sprinkle on a soothing cabbage slaw spiked with cilantro, jalapeno and lime and you have a savory sandwich packed with crunch and flavor.

For the Meatballs (albondigas):
1 pound ground meatloaf mix
1/4 cup panko or homemade breadcrumbs
1/4 cup Larry's Ranchero Sauce
1 egg, beaten
Salt and pepper to taste
1 tablespoon vegetable oil
4 sub sandwich rolls

For the Cilantro, Jalapeno Slaw
2 cups shredded Napa or green cabbage
2 tablespoons minced fresh jalapeno
2 tablespoons minced fresh cilantro
Juice of one lime

1. Place the meatloaf mix, bread crumbs, ranchero sauce, beaten egg, salt and pepper in a mixing bowl.
2. Blend the ingredients and then make 12 meatballs.
3. Place the vegetable oil in a large skillet and fry the meatballs over medium heat until browned and cooked through, about 10 minutes.
4. Pour the remaining Larry's Ranchero Sauce over the meatballs, cover and simmer for ten minutes.
5. In a different bowl, toss the cabbage, cilantro, jalapeno and lime juice until well-blended.
6. Place two to three meatballs on a sub sandwich roll, spoon on a little more sauce, sprinnkle with the law and serve.

Serves 4.

Larry's Sauces in ShopRite Supermarkets

Larry's Ranchero, Mole and Chipotle all-natural Mexican cooking sauces are now in more than 30 ShopRite grocery stores in the Albany, NY area, Hudson Valley, Westchester County and North Jersey. A list of stores is on this Website.

Look for them in the Southwestern aisle or the gluten free section. If you don't see it, ask for it. They can get it.

Thanks, Shoprite!

Larry's Sauces at the Fancy Food Show June 30 - July 2

Larry and Larry's Sauces will be at booth 5124 at the Summer Fancy Food Show, June 30 through July 2nd at he Javits Center in New York, NY.

Drop by my booth, say hello and get a taste of Larry's Mole, Ranchero and Chipotle all-natural Mexican cooking sauces.

Get Saucy!

Mole Grilled Salmon Barbacoa

Mole Grilled Salmon Barbacoa is a recipe for salmon steaks or fillets, marinated in Larry's Mole Sauce and cooked on the backyard barbecue grill, either charcoal or gas. 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 16 oz jar Larry's Mole Sauce
1 tsp. each salt and pepper
2 tblsp. vegetable oil

1. Place the salmon in a shallow baking dish or pan. Season with the salt and pepper.
2. Pour 1 cup of Larry's Mole Sauce over the fish. Cover with foil and marinate in the refrigerator for 1 to 2 hours.
3. Prepare your barbecue grill for medium heat. Clean the grill and brush it with the vegetable oil.
4. Place the salmon pieces on the grill and cook 3 to 5 minutes per side, basting with the marinade.
5. Remove the salmon from the grill and plate. Heat the remaining mole sauce and serve on the side.

Serves 4.

Larry's Mole Sauce is a rich blend of chocolate and chilies that is vegetarian, gluten-free and nut-free. Buen provecho!

ShopRite Now Selling Larry's Sauces

ShopRite Supermarkets from Albany to White Plains, the Hudson Valley and northern New Jersey are now selling Larry's Mole, Ranchero and Chipotle in the Southwestern/Mexican aisle.

Larry's Sauces have been in six ShopRites for several months, but now in all of them.

If you don't see Larry's in your ShopRite, just ask for it. 

Healthy Living Market Demo

New friends of Larry's Mole and Ranchero Sauce at Healthy Living Market and Cafe in Wilton/Saratoga.  

Larry and Larry's Sauces at Healthy Living in Saratoga.

Larry's Hot Dog Chili Sauce

Larry's Hot Dog Chili Sauce

My customers tell me they use Larry's Sauces to make hot dog chili sauce. Glad to hear it. Here's my recipe for this popular hands-on food.

1 teaspoon vegetable oil
1/2 pound ground beef, turkey, pork, chicken or your choice.
1 16 oz. jar Larry's Mole, Ranchero or Chipotle Sauce
8 -12 hot dogs
8 - 12 hot dog buns
1 cup minced sweet onion
Mustard as needed

• Heat the oil in a medium saucepan. Add the ground meat and cook over medium low heat for 10 minutes stirring often, until the meat is cooked thoroughly.
• Add the Larry's Sauce of your choice, stir and cook over medium low heat for 5 to ten minutes.
• Brown the hot dogs in a skillet or the outdoor grill.
• Heat the hot dog buns.
• Place a hot dog on a bun, spoon 2 to 3 tablespoons of hot dog chili sauce over each, sprinkle with onions and dab on mustard as you like it.

Southwestern Grilled Chicken

Southwestern Grilled Chicken

Larry's Ranchero and Chipotle Sauces are great marinades and basting sauces for that summertime favorite, chicken cooked on the grill.

One 3 to 4 pound whole chicken, cut up
Salt and pepper to taste
1 16 oz. jar Larry's Ranchero or Chipotle Sauce

• Placed chicken pieces in a large bowl and season with salt and pepper.
• Spoon 8 oz. Larry's Ranchero or Chipotle Sauce over the chicken, cover with plastic wrap and refrigerate for 1 to 2 hours to marinate.
• Heat the barbecue grill (either gas or charcoal) to medium low.
• Remove chicken pieces from the marinade and place on the grill skin side down. Cover and cook the chicken for 20 minutes, turning and basting the pieces every five minutes, until the chicken is fully cooked.
• Serve with potato salad and cole slaw or your favorite side dishes.

Larry's Sauces at the Gluten Free Fest at ShopRite

Dietician Elicia and friend at gluten free demo at ShopRite in Niskayuna, NY on May 30th. Larry's Mole, Ranchero and Chipotle are gluten free and now located in the Southwestern section of the supermarket.

Veggie Bean Enchiladas

Veggie Bean Enchiladas

Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.

1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion

1. Preheat the oven to 350'
2. Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
3. Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
4. Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
5. Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
6. Spoon the remaining Larry's Ranchero Sauce over the enchiladas, bake in the oven for 20 to 25 minutes until the cheese is bubbling.
7. Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.
8. Serves 4.

More recipes at www.larryssouthwesternsauces.com
If you like this recipe, share it with your friends.

Mexican Food More Popular than Italian: Zagat

Ranchero vs. Marinara
People eat Mexican food more often than they do Italian food according to a recent Zagat survey.
54% of people say they eat Mexican food at least one to two times a week.
44% of people say they eat Italian food at least one to two times per week.
74% of people say they eat Mexican food for dinner.
64% say they eat Mexcian food at their local neighborhood restaurant.
17% say they eat Mexcican food at home.
What do they eat?
Based on the survey, the most popular Mexican food item is a beef taco made with a soft corn tortilla  sprinkled with cilantro. 
Survey says tacos are the most popular Mexican food, followed by enchiladas, chile relleno and fajitas.
Larry's Sauces has easy recipes for tacos, enchiladas, chile relleno right here on this Website.
Here is a link ot the Zagat survey.
http://blog.zagat.com/2013/04/mexican-food-survey-results-high-end-vs.html?zagatbuzzid=may13week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130501

Chicken Mole Meatballs

Chicken Mole Meatballs
1 pounds ground chicken or turkey
1 egg, whisked
1/2 cup bread crumbs, homemade if possible
1/2 teaspoon each salt and pepper or to taste
2 tblsp. vegetable or corn oil
1 16 oz. jar Larry's Mole Sauce

1. In a medium sized bowl mix together the ground chicken, egg, bread crumbs, salt and pepper.
2. Heat the oil over medium in a large skillet. Form meatballs no larger than a ping pong ball and add them to the pan. 
3. Cook them turning often until the meatballs are brown on all sides, about five to ten minutes.
4. Pour Larry's Mole Sauce over the meatballs, turn the heat to medium low, cover and simmer for ten to 15 minutes.
5. Serve with white rice and avocado. Serves four. 

Larry's Easy Cheesy Enchilada Casserole

Easy Enchilada Casserole

Larry's Easy Cheesy Enchilada Casserole is a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. Think of it as Mexican lasagna. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers. I've used Larry's Ranchero Sauce in this recipe, but feel free to use Larry's Chipotle Sauce or Larry's Mole Sauce instead.

1 16 oz. jar Larry's Ranchero, Mole or Chipotle
6 to 8 soft corn tortillas
1 teaspoon vegetable oil
1/3 lb. ground beef, chicken or turkey
2 cups grated cheddar or Monterrey Jack cheese
1 cup shredded zucchini

1. Preheat the oven to 350'
2. Add the vegetable oil to a medium sized pot and brown the ground meat.
3. Add Larry's Ranchero Sauce to the pot and stir it into the browned meat.
4. In a two quart baking dish, place a spoonful of warm sauce mix on the bottom.
5. Place a corn tortilla on top of that. Sprinkle with cheese and zucchini, more sauce and cover with another tortilla.
6. Repeat with the layers of sauce mix, zucchini and cheese ending with sauce mix over all topped with cheese.
7. Bake in the oven for 30 minutes or until the casserole is hot and bubbly. Serves 4 to 6

Win Free Jars of Mole, Ranchero and Chipotle Contest #1

Win free jars of Larry's Mole, Ranchero and Chipotle

Win free jars of Larry's Mole, Ranchero and Chipotle all-natural Mexican cooking sauces by entering

"Larry's Cinco de Mayo Contest #1. 

In the comments section on this page, answer this question:

What is your favorite Mexican food?

Contest opens at 9 a.m. on April 11th and closes at 5 p.m. on April 17th. Winner will be announced on April 18th. Winner receives a three-pack of Larry's Mole, Ranchero and Chipotle sent to you by USPS Priority Mail. 

Another contest begins the week after that. Larry and his team of advisers will choose the winner.

Buena suerte!

Great Demos at Fairway Markets in NJ

                           People love Larry's Mole, Ranchero and Chipotle at Fairway Markets
                                          in Paramus and Woodland Park, NJ, April 2013

Larry's Demos at Fairway Markets in NY, NJ, CT

Larry will demo Mole, Ranchero and Chipotle Sauce at Fairway Markets in April and May.

April 6 -- 11-2 Paramus and 3-6 Woodland Park, NJ

April 20 - 11-2 Pelham Manor, NY and 3-6 Stamford, CT

April 27 - 12-3 Red Hook, Brooklyn


See you there!

Saucy Chipotle Cheese Pizza

Saucy Chipotle Cheese Pizza is a Mexican twist on an old favorite. This is an easy meal maker because from start to finish it takes only 30 minutes using pizza dough from the refrigerated section of your favorite market.

1 pound refrigerated pizza dough
3/4 cup Larry's Chipotle Sauce
1/2 cup chopped poblano or green bell pepper
1 cup shredded Monterrey Jack, cotijo, mild cheddar or a blend of your favorite cheeses

1. Preheat the oven to 400 degrees.
2. Spread the pizza dough on to a 15 to 16 inch circular oven-proof pizza sheet pan.
3. Spoon the Larry's Chipotle Sauce over the dough.
4. Sprinkle on the chopped peppers and cheese.
5. Bake in the oven for 15 to 20 minutes until the dough is cooked underneath and the cheese is bubbling.

Larry's Mole, Ranchero and Chipotle in the Southwestern Aisle at ShopRite

In the Southwestern Aisle at ShopRite

Larry's Mole, Ranchero and Chipotle Sauces in the Southwestern section at the new ShopRite on Central Avenue in Albany, NY.

Get Saucy!

Nicholas Market Foodtown in New Jersey

Carl the Butcher at Nicholas Market Foodtown in N. Haledon, NJ

               Great demo March 23, 2013 at new store carrying Larry's Mole, Ranchero and Chipotle.

Savory Ranchero Vegetable Bean Soup

Savory Ranchero Vegetable Bean Soup is a hearty broth filled with beans, corn, zucchini and other vegetables that can be a first course or serve as the center of a lunch or evening meal. It is a vegan soup that you can add shredded cheese or sour cream to and still keep it vegetarian. It is delicious no matter how you serve it.

1 /2 teaspoon vegetable oil
1/2 cup diced onion
3/4 cup diced zucchini
3/4 cup fresh or frozen corn or hominy
3/4 cup diced red, yellow or green bell pepper
1 15/oz can of black beans, drained
1 16 oz. jar Larry's Ranchero Sauce
1 cup vegetable stock or water
Salt and pepper to taste
Tortilla strips, sour cream or shredded cheese or vegan alternatives (optional)

1. Warm the oil in a medium pot over medium heat.
2. Add the onion, zucchini, corn and peppers and saute for two to three minutes.
3. Add the beans, Larry's Ranchero Sauce and the vegetable stock or water. Cover and cook for 10 to 15 minutes.
4. Serve in soup bowls topped with sour cream or cheese (optional) with chips on the side.

Real People Like Larry's Mexican Cooking Sauces

Taesha Gonzales in the Hudson Valley says,

"I was at Adams with my little ones enjoying the samples of delightful food. I loved Larry's Southwestern Sauces along with my kids. We brought the Chipotle sauce, the flavors are authentic with Mexican cuisine."

Suzanne Mitchell says,   "LOVE this sauce!!! This sauce is full of flavor and can be used in so many recipes!"

 

 

Win Free Jars of Larry's Sauce on Pinterest!



Enter Larry's Pinterest Contest




Win free jars of Larry's Mole, Ranchero and Chipotle Sauces by entering Larry's Pinterest Contest.

Question:
Why do you pin or like Larry's Sauces on Pinterest?

Winner receives one jar each of Larry's Mole, Ranchero and Chipotle Sauces. Enter as often as you like.


Buen provecho!

Larry's Chipotle Sloppy Joe Sliders

Spicy, smoky and saucy Larry's Chipotle Sloppy Joe Sliders are an easy and flavorful way for you to feed those hungry basketball fans suddenly huddled in front of your large screen TV. Add some chips and beer and you have a winning combination.

1/2 teaspoon vegetable oil
1 pound lean ground beef
1 sixteen oz. jar Larry's Chipotle Sauce
2 cups shredded Napa cabbage
1 tablespoon freshly squeezed lime juice
8 small slider buns
Salt and pepper to taste

1. Heat the oil in a medium sized sauce pan or skillet over medium heat. Add the ground beef and cook until done.
2. Pour in Larry's Chipotle Sauce and cook for ten minutes, stirring often.
3. Shred the cabbage and toss it with the freshly squeezed lime juice.
4. Fill the buns with Larry's Chipotle Sloppy Joe mix, top with cabbage and serve. Serves 4.

Street Food of Mexico

     Hugo Ortega's Street Food of Mexico (Bright Sky Press, $34.95) is a dream come true for anyone who has eaten street food in Mexico and wants to either relive those thrilling moments or cook some of those delicacies at home.
     I remember buying tacos made from fresh tortillas and green chiles stuffed with pork bits (who knows exactly!) from a vendor on the zocalo in Oaxaca. I remember the cocktail de mariscos from a seafood shop in Salina Cruz. This book brings back all that flavor, flavor, flavor!
     Hugo Ortega and his brother Ruben are both Mexican-born chefs who run Hugo's restaurant in Texas. Hugo was a finalist for a James Beard Award in 2012. The more than 100 recipes are clearly written and easy to follow.
     For instance, Taquitos al pastor, or slow-roasted pork taquitos, makes the intimidating sight of Mexican gyros easy to accomplish at home. (Taquitos are just small tacos, not the fried things found in may faux Mexican restaurants). The ingredients are not that difficult to find anymore; achiote paste, guajillo peppers, plus orange juice, whole cumin seeds, dried thyme and the rest are easily blended into a marinade for pork shoulder, also not that hard to find anymore.  
     Recipes for antojitos, tacos, salsas, tortas, ceviches y cocteles and more are surrounded by photographs that bring back the sounds, the smells and the sights of street food in Mexican towns and cities. Photographs by Penny de los Santos, a contributor to Saveur and National Geographic.
     If you love to cook and eat Mexican food, this book is a must.

Caitlin at Guido's Loves Larry's Ranchero Sauce

Caitlin at Guido's in Pittsfield, MA Loves Larry's Ranchero

Mole Pulled Pork Tacos with Napa Cabbage Slaw

Savory Larry's Mole Sauce and slow-cooked pulled pork is one of the best flavor combinations ever. Pulled pork without bbq sauce is getting easier to find in grocery stores and Hispanic markets. Napa cabbage has the perfect balance of crunchiness and tenderness that makes it a better choice for tacos than green cabbage or lettuce.

One 16 oz jar Larry's Mole Sauce
1 and 1/2 lbs pulled pork w/out bbq sauce
8 soft corn tortillas
2 cups finely-shredded Napa cabbage
Juice of one lime
4 tablespoons minced fresh cilantro or parsley

1. Place Larry's Mole Sauce into a medium-sized saucepan. Add the pulled pork, cover and simmer over medium low for 10 to 15 minutes.
2. Warm the corn tortillas until they are pliable. Cover and keep warm.
3. Place the shredded cabbage in a bowl, pour the lime juice over and stir.
4. Place equal amounts of the mole pulled pork on the warm tortillas, sprinkle with equal portions of Napa cabbage slaw, sprinkle with the minced cilantro or parsley and serve. 
5. Serves 4.

Find more easy, family-friendly recipes at www.larryssouthwesternsauces.com

Where to Buy Larry's Sauces List Updated

Shop Rite in Slingerlands

      Larry has just updated the list of stores from Maine to Missouri and ONLINE where you can buy Larry's Mole, Chipotle and Ranchero Sauces.

Click on the STORE tab at the top of this page.

Thanks for being a Larry's customer.

Hawthorne Valley Farm Store in Ghent

Larry's Sauces Giveway at WAMC Fund Drive

Larry has donated six sets of sauce to the WAMC Fund Drive Feb 4 thru 10th. Each set is one jar each of Larry's Mole, Chipotle and Ranchero sauce. Pledge your support for WAMC and you might get a three-pack of Larry's Sauces.

Larry is also feeding the volunteers chicken Mole enchiladas and Ranchero bean enchiladas on Saturday Feb 9th.

Larry to Demo at ShopRite in Slingerlands

Larry will offer tasting samples of Chipotle Beef Tacos at ShopRite in Slingerlands, NY, Sat. Feb 9 from noon to 3 p.m. Drop by for a sample and say, Hola!

How To Spice Up Your Super Bowl Party Food!

Try Larry's Super Bowl Chili at Niskayuna Coop

Larry's Saucy and Spicy Ranchero Super Bowl Chili samples at Niskayuuna Coop, Nott Street, Niskayuna, Saturday, Feb 2 (Ground Hog Day) from noon to 3. Stop by and say, Hola! Recipe is posted at Larry'sSouthwestern Sauces.com