Nosh Pit

The Weekly Spread: Ancho and Molasses BBQ Sauce at Rub With Love Shack

Tom Douglas reveals the formula behind his most popular barbecue sauce.

Posted by: Saba Sulaiman on Aug 11, 2011 at 11:00AM 0 Comments

“It’s spicy,” says Tom Douglas, succinctly summing up this three-kinds-of-pepper-enhanced sauce.

Photo: Tom Douglas Restaurants

Remember the Weekly Spread series? Yeah, it hasn’t so much been weekly. But if we call it the “Whenever-We-Can-Get-Around-To-It Spread” we might seem lazy. Anyway, the condiment coverage is back. Let’s get saucey.

The condiment in question Rub With Love’s Ancho and Molasses BBQ sauce, a rich, rusty-red concoction that packs a smoky-sweet punch.

Made by Rub With Love Shack’s owner Tom Douglas, who recently made his spice rubs and sauces available for purchase, just to compliment his—how many now?—oh yeah, twelve restaurant ventures. This man will one day rule the entire universe. Or at least the better part of downtown Seattle.

Local—and international—garnishing needs are met by producing 10,000 jars per three-month cycle. That’s a lot of sauce, not to mention beer: porter-style ale from Portland beer supplier Deschutes lends extra kick.

Made with molasses, ancho peppers, chipotle peppers, green chili peppers, porter style ale, brown sugar, tomato paste, vinegar, onions, black pepper, cumin, coriander and natural lemon crystals. The sauce is never strained, making it thick and creamy, with occasional bits of onion for crunch.

Available online and at select grocery stores around the country. You can also try it at the Rub With Love Shack by ordering the BBQ Chicken Sandwich.

Parting thought Tom recommends it with Rub With Love’s Pork Rub in a recipe he’s made available online. Or, he says, smoky beef brisket….We like it when he says “smoky beef brisket.”

Add a Comment »

Tags: Tom Douglas, Seattle-Made Condiments, The Weekly Spread, Seattle Condiments

The Weekly Spread: Marination’s Nunya Sauce

What makes this zesty condiment so dang…zesty? Nunya business, say its inventors. We asked anyway.

Posted by: Jessica Voelker on Jun 06, 2011 at 02:04PM 1 Comments

Nunya-enhanced treats from Marination.

Photo: Nick Feldman

The condiment in question Marination Mobile’s Nunya Sauce.

Made by The good people of Marination Mobile and Marination Station, who serve up Korean-Hawaiian hybrid food (kimchi quesadillas, spam sliders, kalbi tacos) from their traveling food cart and inside their restaurant above the Pike/Pine QFC on Broadway.

How much do they make of it each day? “Buckets and buckets,” reports Kamala Saxton, who runs the business with partner Roz Edison. “Enough to power a mobile truck road trip to the moon.”

Before launching MM, Saxton and Edison tested the recipe on their friends until they had it just right. "Our friends are a tough crowd! But they pushed us to do better and better before launching the truck, rather than nodding and smiling and wishing us well. A lot of them eat for free now. "

Made with “We call it Nunya Sauce, as in nunya bidness,” says Saxton. Though she admits it has mayo, gochujang, garlic, and green onions, plus “a bunch of other spices.” Secret nunya-business spices.

Available MM’s Nunya Sauce is served on its sliders and its tacos, and soon it will be sold by the 8oz jar. At that point you can buy it and put it on whatever you dang well please.

Parting thought Saxton asked Marination’s Twitter followers to name foods that they liked to eat with Nunya sauce. Here’s what one of them said:

Nunya sauce on umm … EVERYTHING? green salad, stir fry, hotdogs!!! po’dog x marination collab??

From your Twitter feed to God’s ears, Marination Mobile Twitter follower.

Add a Comment »

Tags: Street Food, Seattle-Made Condiments, The Weekly Spread, Seattle Condiments

The Weekly Spread: Jalapeno-Mint Chutney at Hopvine Pub

The chef adds yogurt to offset the heat from this fresh Spring chop-up. It’s still pretty spicy.

Posted by: Jessica Voelker on May 24, 2011 at 12:11PM 0 Comments

The Hopvine’s Michael Congdon makes a chutney for each season.

Photo courtesy: The Food Aisle

The condiment in question The Hopvine Pub’s jalapeno-mint chutney, a bright chop-up that’s added to the baked turkey-and-chutney sandwich: roasted turkey and Swiss cheese piled between slices of whole wheat bread from Essential Baking.

Made by The Hopvine’s Michael Congdon, more famous for the pub’s boldly flavored soups. “I’ve been making chutneys for years,” says Congdon, who adds that East Indian cuisine was one of the first that he explored as a chef.

Traditional East Indian chutneys are vegan, and that’s how Congdon makes this one at home. At the pub, however, “a lot of people complained that it was too hot” so he added yogurt. The chutney still packs heat—your server will likely offer a word of warning—but thanks to the cooling effect of the yogurt it’s like a slap in the face without the sting that follows.

Made with Mint, jalapenos, green onions, ginger, salt, sugar, lemon juice, and plain Greek yogurt. “I avoid nonfat and lowfat yogurt at all costs,” says Congdon.

Available Now! Each season, the Hopvine changes up its chutney, and the jalapeno-mint is served strictly during spring. Come summer, Congdon will switch to a cooked peach chutney; Fall’s the moment for raw cashew chutney—the chef’s favorite. In winter he cooks up a mango spread for the sandwich.

Parting thought You can order the sandwich by the half and pair it with one of Congdon’s soups. The pub is currently serving the garlic soup, a perennial favorite made with garlic (fresh and roasted), herbs, cream, white wine, croutons, and Swiss cheese. Get there now if you want some; Hopvine will be changing things up for summer soon.

Add a Comment »

Tags: Capitol Hill, Lunch, Sandwiches, The Weekly Spread, East Indian Cuisine, Chutney, Seattle Condiments