| S&R In The News | |
Sable & Rosenfeld's Tipsy BBQ Sauce recently took top honors in a head-to-head grilled chicken wing taste competition conducted by the National Post.
The judges said:
"This is a very tasty sauce, and it's the only one that seems to have natural smoke."
"It coats the chicken better than the others."
"[This brand] fits the whole barbecue sauce profile - it's got sweetness, smoke and heat."
"Sable & Rosenfeld came out on top with an awesome all-rounder...".
Read the entire NP story HERE. And check out the pics of the tasting session HERE.
Try our Sable & Rosenfeld Tipsy BBQ Sauce at your next cookout. You'll be glad you did! | |
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Products in the Spotlight
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| Contact Us | |
For more information on our Sable & Rosenfeld line of products, please contact us at:
Sable & Rosenfeld
12 Lawton Blvd.
Toronto, Ontario
M4V 1Z4
Myra Sable
President
Mary O'Neill
VP, US Sales
Kathy Smith
VP, Operations
John Wheeler
Customer Service Manager
Doug Cussons
Canadian Sales Manager
Barry Connor
Marketing Coordinator
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THE THRILL OF THE GRILL
As the temperature heats up and our cooking is transferred to the outdoors, let Sable & Rosenfeld turn the ordinary into extraordinary with our great summer recipe suggestions!
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Fiery Devil
 Ingredients:
2 oz tequila bianco
1 oz Cointreau
1 oz lime juice
1 oz orange juice
½ oz Sable & Rosenfeld Fiery Olives brine
2 Sable & Rosenfeld Fiery Olives
Preparation:
To a cocktail shaker filled with ice, add tequila bianco, Cointreau, lime juice, orange juice and Fiery Olives brine. Shake and strain into a martini glass and garnish with 2 Fiery Olives. |
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Corn Husk Skewers
 Ingredients:
4 ears corn, in husks
2 zucchini
2 eggplant
4 metal skewers, 12
½ cup butter, salted
3 tablespoons Sable & Rosenfeld Tipsy Garlic Dijon Mustard
1 tablespoon lemon juice
1 teaspoon dry thyme
1 teaspoon minced onion
Preparation:
Without removing the corn husks from the corn cob, peel husks down uncovering the ears of corn. Remove the silk from the corn ears. Cut the ear of corn from the stalk (a small piece of corn should be left on the stalk). Place the corn husks, still attached to the stalk, into a bowl of water.
Cut each ear of corn, the zucchini and eggplant into ¾-inch medallions. Place medallions into a medium mixing bowl.
In a small bowl add softened butter, Dijon mustard, lemon juice, thyme and minced onion. Blend well and add mixture to the bowl of vegetable medallions. Make sure all vegetables are coated well.
Pierce each corn stalk with a metal skewer. Add vegetable medallions one at a time to the skewer alternating variety. The last vegetable on each skewer should be a corn cob tip. Fold the corn husks back over the vegetable medley forming what looks like the original ear of corn.
Preheat charcoal grill to 400°F. Wrap vegetable medley corn husks in aluminum foil and place on hot grate over direct heat for 20 minutes, turning once (cooking 10 minutes on each side). Carefully remove foil and place the vegetable medley corn husks on hot grate over direct heat for 10 minutes, turning several times to prevent burning. Remove corn from grill and peel down husks for a great presentation. |
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Hot & Spicy Potato Salad
From Myra Sable's first cookbook, Elegant Entertaining
 Ingredients:
12 small red potatoes with skins, cooked until just tender
2 lb fresh green beans, stems removed, cut in half diagonally
1 medium jicama or Chinese radish, julienne-cut
2 cups ripe, pitted black olives, sliced
12 green onions, finely chopped, or 1 large red onion separated into rings
2/3 cup olive oil
1/3 cup sherry
1/4 cup cider vinegar
1/2 cup crumbled Gorgonzola or blue cheese
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 can (1.75 oz) anchovy fillets with their oil drained
Preparation:
Cut cooked potatoes in half. In a steamer basket over boiling water steam beans about 4 minutes until tender crisp; then plunge them immediately into cold water and drain thoroughly. In a large bowl, combine potatoes, beans, jicama, olives and green onions. Chill about 2 hours.
For dressing, in a blender or food processor combine oil, sherry, vinegar, cheese, Worcestershire sauce, salt, pepper and anchovy fillets. Process about 1 minute until smooth. Pour over chilled potato mixture. Toss gently to coat.
Makes 12 servings.
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Barbequed Chicken
 Ingredients:
4 boneless, skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
1 bottle
Sable & Rosenfeld Tipsy BBQ Sauce
Preparation:
Rub chicken with oil and sprinkle with salt. Grill, covered, over medium heat for 3 minutes on each side. Set aside 1/2 cup BBQ sauce for serving. Brush half of the remaining sauce over the chicken. Grill, covered, 7-12 minutes longer or until a meat thermometer reads 160 degrees, turning and basting occasionally with sauce. Serve with reserved sauce. |
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Smores
 Ingredients:
8 large marshmallows
16 graham crackers
8 chocolate squares
1 jar
Sable & Rosenfeld Tipsy Butter Rum Sauce
Preparation:
Roast marshmallows on a skewer over a grill or low flame until browned and puffed. Place a graham cracker square on a small plate; top with a square of chocolate and the hot marshmallow. Top with second graham cracker square; drizzle with warmed Butter Rum Sauce.
Makes 4 servings |
For over 40 years Sable & Rosenfeld has created and distributed exceptional gourmet foods. Our wide variety of specialties includes cocktail garnishes, appetizers, condiments, and sauces, many of which are all-natural and kosher. Our proud heritage began in 1970 when the company was co-founded by Myra Sable and former partner, Carol Rosenfeld. Today, the Sable & Rosenfeld team has grown to over 200 dedicated associates supporting production and sales distribution internationally.
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