Marinade / Finishing Sauce: Bittersweet Herb Farms Smoked Maple Chipotle

This entry to The Condiment Bible is another hold-out from my summer working in a pool supply store.  We used to keep the Bittersweet Herb Farm sauces up near the register (where it was easier to sneak delicious nips of smoked maple chipotle goodness).  The sauces came in long, skinny Bellisma bottles (they still do, just a little shorter).

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FLAVOR - Sweet and salty, with a smoky pepper middle and a nutty spice finish
CONSISTENCY - Fairly thin, with large pieces of what must be smoked jalapeño (chipotle)

APPEARANCE - Steak sauce brown, with visible black specks and lighter chunks

SMELL - Nutty, earthy scent with a tinge of vinegar

AVAILABILITY - Available

INGREDIENTS - Tomato puree (water, tomato paste, citric acid), molasses, balsamic vinegar, soy sauce (water, wheat, soybeans, salt), water, pure maple syrup, nutritional yeast, natural hickory smoke flavor, chipotle powder, herbs & spices

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This finishing sauce is FANTASTIC.  It has a full complexity of flavors that really satisfies the palate.  Before I read the nutrition facts, I was certain there were peanuts mixed in there (there is a distinctly pleasant nutty taste).  I also can appreciate the all natural ingredient list.

I've enjoyed the Smoked Maple Chipotle Finishing Sauce over a variety of food, but my favorite is over eggs.  I've also used it as a stir-fry sauce and a dipping sauce for grilled chicken kebabs.  The label lists a number of other pairing suggestions, as well as a baby back rib recipe.

Special thanks to Kim from Bittersweet Herb Farms for the free sample.

Marinade / Finishing Sauce: Consorgio Garlic and Balsamic Marinade

Consorgio Roasted Garlic and Balsamic was one of the first marinades I ever used, and it got me a lot of grill compliments in college.  While the Consorgio brand has been dead for several years, their line of products was taken over by Annie's Naturals for a time.  With great sadness, I must report that Annie's has decided to discontinue the entire line of Consorgio marinades, with no foreseeable plans to resurrect this great product.

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FLAVOR - Sugary sweet balsamic with a smooth roasted garlic middle and a hint of sesame
CONSISTENCY - Very thin, slightly grainy
APPEARANCE - Caramel brown with black specks
SMELL - Tangy balsamic with very subtle hint of garlic
AVAILABILITY - Discontinued

INGREDIENTS - Water, sugar, roasted garlic paste (fresh roasted organic garlic, olive/organic soy oil), distilled vinegar, organic expeller-pressed soy oil, corn syrup, salt, roasted garlic oil (organic soy, natural oils and essences extracted from fresh roasted organic garlic), balsamic vinegar, spices, xanthan gum

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I used the Garlic and Balsamic marinade almost exclusively on chicken.  Specifically, on chicken tenderloin sandwiches, with lettuce, tomato and a healthy splash of fresh marinade over the top.

If you happen to find a bottle of the Annie's Consorgio in the dark depths of your local grocery store, scoop it up!  I plan on closing out Summer 2010 with my last remaining bottle, seen above. 

Marinade / Finishing Sauce: World Harbors Mexican Style Fajita Sauce

I talked about the World Harbors line when I covered their Sweet 'n Sour Sauce a few weeks back.  This week, I'm taking a look at their Mexican Style Fajita Sauce and Marinade.

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FLAVOR - Heavy sweetness, followed by a substantial dose of cumin and chili powder and rounded out with a mild vinegar kick
CONSISTENCY - Mild to medium thickness with a smooth pour, grainy (from spices) on tongue
APPEARANCE -  Rust brown, with flecks of green, brown and white spices 
SMELL - Sugary vinegar, with an earthy chili undertone
AVAILABILITY - Readily available

INGREDIENTS - Water, HFCS, vinegar, modified food starch, sea salt, lemon juice concentrate, dried garlic, spices, canola oil, xanthan gum, natural flavors, jalapeno peppers, potassium sorbate & sodium benzoate (as preservatives), soy lecithin

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I primarily use this fajita sauce on enchiladas, burritos and the occasional taco.  Actually, just about the only thing I haven't juiced with it are fajitas (but I'm sure they would be great).  Like most World Harbors sauces, the fajita sauce contains vinegar, so it can be used as a marinade.  

Note:  I'm also very impressed with the label's artistic rendering of what must be Mexico.

Marinade / Finishing Sauce: Modenaceti Balsamic Glaze

Twenty years ago, no one in the States had heard of balsamic vinegar; today, it's a staple in most kitchens.  The only thing better than balsamic vinegar is a sweet, sticky balsamic glaze.  Only problem?  It can take a while to reduce.  For a quick reduction in a pinch, I turn to the store-bought Modenaceti Balsamic Glaze.

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FLAVOR - Medium-strength balsamic tang, with a smooth, syrupy-sweet finish
CONSISTENCY - Similar to a thin molasses, holds coating to food extremely well
APPEARANCE - Shiny black sheen, turns to brown when spread thin
SMELL - Slightly sweet balsamic vinegar
AVAILABILITY - Readily available

INGREDIENTS - Concentrated and cooked grape must 50%, balsamic vinegar of Modena 49% (wine vinegar, concentrated and cooked grape must, caramel color), modified corn starch, xanthan gum (thickener)

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This stuff is great on pretty much everything, but here are some of my favorites: caprese salad, salmon and tuna steaks and filet mignon.  You can add it to carmelized onions for extra flavor, or even drizzle it over fresh fruit at dessert.

Marinade / Finishing Sauce: Bone Suckin' Yaki

Here's another unique joint from the folks at Bone Suckin'.  This sauce is a teriyaki / balsamic vinegar hybrid that packs a serious jolt of flavor; the NY Daily News ranked it #1 against some heavy hitters.

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FLAVOR - Razor sharp teriyaki tang morphs into balsamic, finished off with sweet garlic and sesame
CONSISTENCY - Thin, but holds its coating to food
APPEARANCE - Dark brown, almost black, with visible flecks
SMELL - Strong teriyaki odor with layers of garlic and balsamic vinegar
AVAILABILITY - Readily available

INGREDIENTS - Organic evaporated cane juice, soy sauce (water, soybeans, wheat, salt), Italian balsamic vinegar, sesame oil, garlic, organic extra virgin olive oil, spices, xanthan gum

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The bottle label recommends use on "steaks, seafood, wings, chicken, pork, sushi, lamb, pasta, stir fry, vegetables," but that's pretty much like saying you should pour it over the food pyramid.  I particularly recommend this sauce for pork (esp. tenderloin), chicken, stir fry (and other similar Asian-inspired dishes) and salmon.  Bone Suckin' lists some recipe ideas on their site, including the Easy Yaki Tenderloin found on the bottle. 

Note:  Certified Gluten Free