Indiana Artisan Marketplace March 08 2017, 0 Comments
Mark your calendars: the next Indiana Artisan Marketplace is coming up March 25-26 at the Indiana State Fairgrounds!
See you there!
Quick Meals Using Best Boy & Co Sauces in the Instant Pot January 05 2017, 0 Comments
Stocking Stuffers Galore! December 13 2016, 0 Comments
Did you know that Best Boy & Co foods make the PERFECT stocking stuffers? From a little something sweet for your child's teacher to a token of appreciation for a coach, doctor or a mailman- everyone appreciates an edible gift!
Visit one of our retail locations or online store to get stared!
Pumpkin Pie Dip November 21 2016, 0 Comments
Did you happen to catch us on the Indianapolis WISH-TV affiliate last week making our popular Pumpkin Pie Dip on IndyStyle? Have you ever heard of Pumpkin Pie Dip?
It is the best of both worlds: the goodness of pumpkin pie AND the creaminess of whipped cream topping! Drizzle with a bit of our caramel sauce and you will be in Heaven!
Holiday Sale! November 17 2016, 0 Comments
Fall and Winter Event Updates October 17 2016, 0 Comments
Southwest BBQ Quinoa Salad July 22 2016, 0 Comments
Looking for a light and healthy recipe for these hot summer days? Southwest BBQ Quinoa Salad is for you! It's loaded with chicken, black beans, corn, tomatoes and- tossed in our Adobo BBQ sauce.
This is a great recipe for pitch-in's or a healthy dinner. Quinoa is pretty easy to find these days and comes in many price points. You can use leftover chicken, a rotisserie OR leave the meat out all together. All we know is this is just what we need on a hot day when we don't want to heat up the kitchen!
Taste of Indiana with Marsh Supermarkets and Indiana Grown June 02 2016, 0 Comments
We hope to see you there! Sample from Indiana's best food artisans and growers- all in one place! Free admission.
Ann's White Chicken Chili May 24 2016, 0 Comments
Here at Best Boy & Co we believe a good, hearty soup is perfect any time of year and this one is no exception. It is healthy, is best made ahead and seldom gives you leftovers. Why? Because it is so good!
Ann’s White Chicken Chili
2 cups diced yellow onion
1 cup diced celery
½ each diced red and yellow pepper
5 cloves garlic, chopped
½ cup chopped carrot
½ cup corn kernels
½ cup vegetable oil
1 pound diced cooked chicken meat
8 cups chicken stock
1 bay leaf
1 can (4.5 oz.) green chilies
3 oz. chopped chipotle in adobo sauce
½ t. cumin
½ t. dry mustard
1 T. Best Boy Ancho spice
1 minced jalapeno
2 pounds’ white beans, precooked
½ cup cream
16 oz. sour cream
1 cup finely chopped scallion tops
Sauté onion, celery and garlic in oil until tender. In a large pot add stock, chicken, sautéed vegetables and all dry ingredients and simmer for 1 ½ hours. Add the drained beans and the cream. Warm through and serve with sour cream, scallion garnish and Best Boy’s Redhead Hot Sauce.
Pork Sliders with Green Apple Slaw March 27 2016, 0 Comments
Pork Sliders with Green Apple Slaw
A great recipe using both our Carolina BBQ sauce AND
our award-winning deli mustard!
Pork Sliders with Green Apple Slaw
2 lb pork tenderloin
⅓ C of Best Boy & Co Carolina BBQ sauce
2 medium Granny Smith apples, cored and julienned with peel on
1 small shallot, thinly sliced
½ C olive oil
¼ C red wine vinegar
¼ C Best Boy & Co deli-mustard
1 tsp sugar
pinch kosher salt
fresh black pepper, to taste
Grill or bake pork until cooked to 145 degrees internal temperature. Brush with Carolina BBQ sauce.
Combine olive oil, mustard, vinegar, sugar, salt, pepper in a medium bowl. Toss in julienned apples and shallot.
Slice pork. Place on a slider bun, top with apple slaw.
How to Create the Perfect Ice Cream Sundae February 09 2016, 0 Comments
Here at Best Boy & Co we are passionate about our hot fudge...and hot fudge sundaes.
We believe there is ONE perfect way to make the PERFECT hot fudge sundae- and we are sharing that way with you today!
Bacon, Sweet Potato and Pomegranate Power Bowls February 03 2016, 0 Comments
Bacon, Sweet Potato and Pomegranate Power Bowls
½ lb Maple Leaf Farms duck bacon or your favorite local bacon
2 lg shallots, diced
2 sweet potatoes, peeled and diced small
2 TB butter
1 Tb pure maple syrup
1 TB Best Boy & Co. Redhead Hot Sauce
10-12 oz fresh baby spinach
4 oz crumbled goat cheese
2 C cooked farro
½ C pomegranate arils
In a skillet cook the bacon until crisp, remove from pan. Add butter and sweet potatoes, saute until soft. Add shallots, Redhead Hot Sauce, pinch kosher salt, fresh black pepper and maple syrup.
Saute until shallots are soft, on medium heat. Remove from heat.
Fold in fresh spinach and cooked farro. Divide evenly in 4 bowls and top with goat cheese and pomegranate arils.
Thank You SO Very Much! January 22 2016, 0 CommentsI want to thank Lynn Altevogt and Chad Ryan for the wonderful article and photos that appeared in
Thursday’s Journal Gazette. When an article is being written about you one can get a little apprehensive
as you don’t get the opportunity to see the draft, add to, subtract from or comment on. The first you see
it is when it hits the newsstand.
I want everyone to know that these two and the staff at the Journal did a great job and I am very happy
with the results. They were perfect in presenting, not only our imperative that the products be of the
highest quality but emphasized our mission of pledging 100% of our profits to charities serving families
and children everywhere.
Great Job Lynn, Chad and the Journal Gazette.
Great Taste for a Greater Good.
Best Boy & Co.
Pork Chops with Apple Mustard Sauce January 06 2016, 0 Comments
We love to hear from all of you whenever you make something amazing with one of our sauces, rubs or mustard's. Recently, super fan, and amazing cook, Shelley Porter shared a quick recipe with us using a mustard we are testing out. Looks like we need to add Apple Mustard to our lineup!
We love to get your feedback and seeing how YOU enjoy Best Boy & Co! Please be sure to keep sharing with us on our Facebook page as well as on Twitter and Instagram at @BestBoyandCo.
Shelley sauteed finely diced red onion in a bit of butter, added diced (peeled) apples, removed then added pork chops which she cooked on both sides, then added back in the onion apple mixture. She then whisked in a bit of chicken stock, apple mustard and seasoned to taste. She allowed it to simmer a bit and thickened. She removed form heat and stirred in a bit of sour cream to make it a bit more creamy- and that's it! A quick weeknight meal fit for a king- and using Best Boy & Co mustard. Thank you for sharing Shelley!
Holiday Ham with Apricot Glaze December 26 2015, 0 Comments
This is a time of year that we may be looking for new or interesting ways to make a classic holiday standby like turkey, roast beef or ham. Luckily for you, we have a great recipe for ham and it is a simple one.
Holiday ham with apricot glaze is savory yet just a little bit sweet. The ingredients you need may already be on hand and one of them is our deli-style mustard. If you want to take it a step further use our bourbon barrel aged deli-mustard. This stuff is amazing. There is a reason it wins awards and is a constant favorite with our customers!
Whisk all of the ingredients together and pour over the ham. Be sure to baste as it cooks, about every 15 minutes. This is also very good in the slow cooker!
Get the recipe for this Holiday ham with apricot glaze HERE and be sure to share this recipe with your friends and family!
Merry Christmas to All! December 23 2015, 0 Comments
May your days be filled with peace, hope, and joy this holiday season.
As always, thank you for your business, loyalty, and support.
All of us at Best Boy & Co.
Holiday Shopping with Best Boy & Co! November 16 2015, 0 Comments
It's that time of year again! Holiday shopping time! Let Best Boy & Co help you with that. Whether you are shopping at your favorite locally owned boutique or at your neighborhood grocer, chances are you can find one of our products for everyone on your shopping list. Neighbors, carpool driver, mail main,coach- edible gifts are the gifts your friends and family really want. Trust me.
Hot sauce lover? Try our trio of tantalizing tastes: Blonde, Redhead and Br
Grilling fan? Maybe one of our BBQ sauces: Adobo, Original or Carolina
Sweet tooth? Ginger Infused Caramel or our Bourbon Barrel Aged Stout Infused Caramel will hit the spot.
Culinary goddess? Try on our Tuscan or Java-Nib seasoning for the spice of life.
Mustard aficionado? We have 3 just for their palate: Original Deli, Bourbon Barrel Aged or Sriracha.
Last but not least- for the chocoholic: Rich, Dark, Espresso Infused, Balsamic or Chili. All original and uniquely perfect.
Hot Bacon and Cheese Dip November 16 2015, 0 Comments
We have one heck of a dip recipe for you- and it includes our amazing Redhead Hot Sauce!
Get the full recipe HERE and while you are checking it out be sure to watch the IndyStyle TV segment where our sauce makes an appearance!
Caramel Apple Dessert Sauce October 31 2015, 0 Comments
Want to make vanilla ice cream a bit more exciting? Peel/core/dice 1 apple and saute until soft with a pinch of sugar and cinnamon. Add 2 big dollops of our caramel to the hot apples and pour over the ice cream. So good and really quite easy!
Fall Updates October 31 2015, 0 Comments
Caramel Apple Bites as Seen on IndyStyle September 18 2015, 0 Comments
Not sure if you caught IndyStyle on Monday, but our caramels (Ginger and bourbon barrel stout infused) were featured in a cooking segment. Sweet, seasonal honey crisp apples were folded into won-ton wrappers, baked until golden then drizzled with our caramel when fresh from the oven. Sweet, simple- so good!
Watch the segment and get the recipe HERE.
Let us know what YOU think!
Summer 2015 Update! September 05 2015, 0 Comments
Zucchini and Goat Cheese Galettes August 05 2015, 0 Comments
For the filling:
- 2 medium zucchini - 1 yellow, 1 green (sliced 1/4 inch thickness)
- 1/2 cup goat cheese
- 3/4 cup grated Pecorino Romano cheese
- drizzle of garlic infused olive oil
- liberal dusting of Best Boy Tuscan Blend and pepper, to taste
- few sprigs of fresh thyme, to top
For the pie dough:
- 1 1/2 cups all-purpose flour
- 1 cup of butter, cubed
- 1 tsp salt
- 1/4 cup ice cold water
- 1 egg yolk (for egg wash)
1. Slice zucchini with a mandolin and place flat on a tray with a clean cloth or paper towel. Sprinkle with
salt to help draw out the moisture. Allow at least 20-30 minutes for this process ahead of time, so you
won't end up with wet, soggy pastry.
2. Make the dough. Using a fork or a pastry cutter, break up butter in a large mixing bowl, leaving some
big chunks and mix with flour and salt. Add ice-cold water to flour mixture and mix until it just comes
together. You don't want to over work your dough or it will become a very dense, not having the flaky
delicate quality's you want.
3. Once your dough ball comes together, split into two and wrap in cellophane. Refrigerate for about 30
minutes. Ideally, to cool the dough faster, you should flatten and shape into a circle, then chill.
4. Flour your work surface and place unwrapped dough on table and using a rolling-pin, roll-out the
dough to a thickness of about 1/8 inch. It doesn't have to be perfect, just be careful you don't roll it too
thin, otherwise you'll risk getting a hole in the process, forcing you to start over again, and overwork the
5. Building the galettes are a simple process. Once your pie dough is rolled out to the desired thickness,
add your goat cheese in small rough chunks. More is better in our books, but remember to leave
yourself about 1 - 1.5 inches from the edge for folding.
6. Sprinkle 1/2 of the grated Parmesan over the goat cheese, and start arranging your zucchini slices in a
neat circular pattern. Drizzle a small amount of the garlic olive oil over the top, add a liberal amount of
Tuscan Blend and a dash of pepper to taste. Now you can start folding the edges to where your
ingredients start, folding all the edges in. Repeat the process for the second galette. Place them in the
fridge for about 10 minutes while your oven heats up.
7. Preheat oven to 400 F.
8. With a pastry brush, gently brush sides of the galettes with egg yolk to give the dough a beautiful
golden color while baking.
9. Bake in the oven for about 30-35 minutes (this will depend on your oven and its temperature) and
remember to rotate your tray at the halfway mark.
10. Let the galettes cool on a rack for about 5-10 minutes before serving.
Here We Grow Again! July 09 2015, 0 Comments
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