December 2011                      Issue #44
HOT OFF THE GRILL

Gayle's Sweet 'N' Sassy Newsletter

Dear (Contact First Name),     
 
 

When the evenings come sooner than we are ready for, and the air has a frosty winter bite, you know that the holiday season is soon upon us.

This month is filled with celebration and recognition. We take notice of all the people that are important to us in our lives. The end of the year makes us take roll on what is most meaningful.

We celebrate the holidays whether it's Chanukah, December 20-28, or Christmas, December 25.

December flower is the Narcissus, and birthstone Turquoise. This month is say hi to a neighbor month; write to a friend month, Universal Human rights month, read a new book month, and Kwanzaa begins on Dec 26.

KWANZAA, the African-American cultural holiday conceived and developed by Dr. Maulana Ron Karenga, was first celebrated on December 26, 1966. Kwanzaa is traditionally celebrated from December 26 through January 1, with each day focused on Nguzo Saba, or the seven principles. Derived from the Swahili phrase "matunda ya kwanza" which means "first fruits", Kwanzaa is rooted in the first harvest celebrations practiced in various cultures in Africa. Kwanzaa seeks to enforce a connectedness to African cultural identity, provide a focal point for the gathering of African peoples, and to reflect upon the Nguzo Saba, or the seven principles, that have sustained Africans. Africans and African-Americans of all religious faiths and backgrounds practice Kwanzaa.
Celebrate life with those you love and respect. Embrace differences and open your hearts to sharing the joy of the New Year.

Have a safe and Happy Holiday Season and please don't drink and drive. Gayle
  


-Gayle
  
Lil Gayle's Sweet 'N' Sassy Recipes!
Your year-end holiday recipes are all wrapped up with Gayle's Sweet 'N' Sassy BBQ Sauces!
 
Bacon-Wrapped Shrimp with Chipotle BBQ Sauce
Ingredients
20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
1/2 cup Gayle's Chipotle BBQ Sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Freshly ground pepper
 
Directions
Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
Meanwhile, cook the bacon in a large skillet until half done, about 4 minutes. Or microwave, in 2 batches, on HIGH 1 1/2 to 2 minutes or until bacon is partially cooked. Pat dry with paper towels. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
 
Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.
 
Bacon-Wrapped Mushrooms With Honey BBQ Sauce
Ingredients
24 small fresh mushrooms
12 bacon slices
1 cup Gayle's Honey Sweet BBQ Sauce
 
Directions
Wash mushrooms thoroughly. Cut bacon slices in half crosswise, and cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels or microwave, in 2 batches,  HIGH 1 1/2 to 2 minutes or until bacon is partially cooked. Pat dry with paper towels. Wrap each mushroom with a bacon slice, and secure with wooden picks. Dip wrapped mushrooms in Honey-Barbecue Sauce.
Grill mushrooms (using a grill basket, if necessary), covered with grill lid, over medium-high heat (350� to 400�) 4 to 5 minutes on each side or until bacon is crisp and thoroughly cooked. 
 
Also, don't forget our classic recipe ideas perfect for guests and upcoming holiday parties; Gayle's Turkey Meatballs, BBQ Pulled Pork Sanwiches, Sandwich Wraps and BBQ Pizza... You can get all four of our classics BBQ recipes online at http://www.GaylesBBQ.com
Archives in the Fridge...
If you missed a previous issue of "Hot Off the Grill" Gayle's Sweet 'N' Sassy Newsletter, you can catch up on our archived issues any time, just take a look  In the Fridge 
 
In This Issue
Lil Gayle's Recipe Corner
In the Fridge...
Follow Lil Gayle
Find Gayle's BBQ Sauces
Questions or Comments?
Quick Links
 
5 Steps to help your tree...
1.Refresh the tree by making a straight cut, taking one inch off the butt and immediately place in water. This will improve water uptake (See Tip 1).

2.Place the tree in a stand that can hold at least 1 gallon of water. You should expect the tree to take up additional water. Water the new tree until water uptake stops.

3.Always keep the base of a tree in water. If the base dries out, resin will form over the cut end and the tree will not be able to absorb water and will dry out quickly. You don't need anything other than regular tap water - drying out deters future water uptake and will need a new cut. Commercially prepared mixes like aspirin, sugar and other additives introduce into the water are not necessary. Research has shown that plain water will keep a tree fresh.

4.Check for worn Christmas
tree light electrical cords and always unplug at night. Use UL approved electrical decorations and cords. Using miniature lights produce less heat and reduce the drying effect on the tree or any chance of fire.

5.Take down the tree before it dries out. Many fresh cut trees if properly cared for (using the first five steps) should last at least five weeks before drying out. Some species keep their moisture longer that others.
 
 
 
Find Gayle's BBQ Sauces online...
 
 www.gaylesbbq.com

 

 
Questions or Comments?
 
Feel free to contact us!
 
Gayle's Sweet 'N' Sassy Foods Inc.

269 S. Beverly Drive Suite 472 Beverly Hills, CA 90212

310-246-1792 (office)
310-246-1794 (fax)

 


www.gaylesbbq.com