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
Pimento Cheese Spread May 12 2015, 0 Comments
Prepare yourself. This is quite possibly the BEST pimento cheese spread you will ever eat. Really.
Pimento Cheese Spread
1 ½ lbs. sharp cheddar cheese
½ lb. softened cream cheese
¾ cup mayonnaise
2 T. sweet onion
1 T. Best Boy Redhead sauce
1 t. ground red pepper
12 oz. chopped pimento
Add all ingredients but pimento to a stand mixer and mix at low/med. Speed for 2 minutes or
until well blended. Add pimento and mix for two more minutes at low speed.
Southwestern Deviled Eggs March 22 2015, 0 Comments
It's time to whip out ALL the egg recipes- it's Easter time! You may have some leftover hard boiled eggs and this recipe is a great way to use them up! This is easy, fast and best of all- uses our Redhead hot sauce!
Mustard-Glazed Chicken with Roasted Vegetables March 22 2015, 0 Comments
This simple recipe makes enough for more than one meal. Save a chicken breast for a quick chicken salad sandwich later in the week and puree the leftover veggies with a bit of chicken stock and a splash of milk for a hearty soup. Most importantly of all- use out high quality, award winning deli-mustard in this recipe.
Indiana Artisan Marketplace Ticket Giveaway! March 18 2015, 4 Comments
The Indiana Artisan Marketplace is coming up and we want to give YOU 2 ticket so you can attend! The qualifying winner will be drawn randomly and notified via email. The tickets will be held in their name at will-call at the Indiana State Fairgrounds. Good luck!
a Rafflecopter giveaway
Limited Release Mustard Only at National Maple Syrup Festival March 7,8 2015 March 04 2015, 0 Comments
|Limited release-Get it while you can!|
We all know that Best Boy creator Wayne Shive is a culinary mastermind (I mean- have you had one of his hot sauces?) But did you know that Wayne is constantly coming up with ways to make his phenomenal products even better?
Maple.Bacon.MustardYes, you read that right. In honor of the National Maple Syrup Festival on March 5-8 in Nashville, Indiana, Wayne has created a mustard to best his other palate pleasing mustard's. Combining his award-winning deli mustard with pure Indiana maple syrup and succulent Indiana bacon, he has created the trifecta of taste sensations. Want some? This limited release is only available at his booth at the festival. He will be selling AND sampling on Saturday, March 7th and Sunday, March 8th. Get all of the details HERE.
You like us...You REALLY like us!We have been nothing short of amazed at the outpouring of love for your products lately. When we catch you in the act of sharing one of our products with your friends, we do our best to share that. Do you know the best way to ensure we see each and every one of your shout-out's? Tag us. We are Best Boy & Co. on Facebook, @BestBoyandCo on Twitter and @BestBoyandCo on Instagram. Thank you- we appreciate you all AND your love of our products!
Bacon-Herb Wrapped Pork Tenderloin January 30 2015, 0 Comments
This bacon wrapped pork loin would be perfect dusted with a bit of our Tuscan Seasoning OR dipped in one of our award winning mustard's!
Bacon-Herb Wrapped Pork Tenderloin
1 head garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary leaves
12 fresh sage leaves
1 tablespoon chopped fresh thyme leaves
12 (1/4-inch thick) slices bacon
2 tablespoons olive oil
Preheat oven to 300 degrees F.
Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until
soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small
Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic
and season with salt and pepper. Mix together the herbs and scatter half of the mix over the
garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place
with kitchen twine.
Heat oven to 375 degrees F.
Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on
all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to
medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10
minutes. Remove twine before carving.
Warm White Bean Dip~ With a Dash of Redhead Hot Sauce! January 27 2015, 0 Comments
You need this dip in your life.
Need some Redhead hot sauce? Then visit one of our retailers (click HERE for list) OR come see us at ETC for the Home on January 31st in Bloomington, Indiana. We will be sampling our sauces there along with Local Folks Foods, Harvest Cafe Coffee Roasters, Piazza Foods and Edible Indy Magazine! Edible Indy is also serving cheesecake and empanadas with our sauces as garnish. Come see us from 11-3!
- 1 lb bag of dried Great Northern Hurst Beans
- 7 C water
- 1 tsp kosher salt
- ¼ tsp fresh ground black pepper
- 1 tsp ground red pepper
- 1 TB Redhead Hot Sauce from Best Boy & CO
- 1 8 oz package of reduced fat cream cheese
- 8 oz of shredded Monterey Jack Cheese, reserve just a bit to finish off the dip before serving (garnish)
- 2 4 oz cans of chopped green chilies, undrained
- 3 C of cooked, shredded chicken breast
- 2 tsp of ground cumin
- Rinse and sort beans.
- Place in slow cooker with 7 C water.
- Place lid and cook on low for 4-6 hours, or until tender.
- Drain remaining water.
- Mash beans with a potato masher.
- Stir in cheeses, seasonings, hot sauce, chilies, chicken, salt and pepper.
- Cook on low for 2-4 hours.
- Keep an eye out to avoid overheating.
- Can be held on warm once the cheeses are melted until serving.
- Dust with a bit of the remaining Monterey Jack cheese before serving.
Welcome to 2015 with Best Boy! January 11 2015, 0 Comments
The decorations are down, the holiday glow has faded and many are making resolutions for 2015. Are you? We are! We have resolved to invent more ways for YOU to enjoy Best Boy & Co's award winning gourmet sauces and rubs! We are always looking for ideas and suggestions on how we can use our products in recipes, etc. Please let us know what you think- email us at Contact@BestBoyandCo.com
New Retail Partners
We are excited to announce two NEW retail partners- ETC for the Home in Bloomington and Kroger. ETC for the Home is a fine furnishing and custom decor boutique in Bloomington, Indiana and we are proud to be among the many gourmet foods they carry in their kitchen shop.
Starting in January 2015 you can find many of our award-winning sauces on the shelf of almost every Kroger in Indiana. Look in the natural isles that are usually adjacent to the produce department.
Please join us in being a patron of these locations!
As always we appreciate your continued support, sharing and patronage. Please let us know if we can ever return the favor. Follow Best Boy on Facebook for daily updates, recipes and fun!
Wayne Shive Best Boy & Co.
Wayne Shive Featured in Edible Indy Magazine! November 30 2014, 0 CommentsPhoto courtesy of Best Boy and featured in the article
Best Boy Russian Dressing (Using Original BBQ and Redhead) November 24 2014, 0 Comments
Photo courtesy of Epicurious.com
Best Boy Russian Dressing
1 1/2 cups Mayonnaise
1/2 cup sour cream
2/3 cup Best Boy Original BBQ sauce
1 tablespoon fresh lemon juice
2 tablespoons minced dill pickle
2 tablespoons minced green onion
2 drained bottled horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon Best Boy Redhead Hot Sauce
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon paprika
1 tablespoon minced parsley
Place all ingredients in a blender and blend to combine. Best do one day ahead. Store in a sealed
jar in refrigerator.
Name OUR NEW Mustard! September 26 2014, 13 Comments
We have a NEW mustard we are excited to unveil and we need YOUR help picking a name! Joining our original Deli, Bourbon and crowd favorite- Sriracha, this new selection is sure to be a favorite as well.
Our NEW mustard brushed on pork before roasting in the oven.
There is no better time to release it either. Made with apples, local honey and the same whole goodness as our other 3, this new "unnamed" mustard is just screaming to be roasted on a pork loin or slathered on a turkey sandwich.
Want to win a selection of Best Boy Mustard's to try for yourself? Let us know what YOU would name this new mustard!
Every person who comments below with their choice of name will be entered. ONE winner will be drawn randomly and be notified via email. Winner will have 24 hours to respond or another name will be drawn.
The fun part? We will choose from ALL of the entries to pick our new name.
So go ahead and enter. One entry per person. Open from Friday, September 26-Friday, October 10.
Slow Cooker Pulled Pork September 10 2014, 0 Comments
2 onions, thinly sliced
1 C (or a 12 oz jar) of apricot preserves (I used Smuckers)
1/2 C brown sugar, packed
1/2 C Adobo BBQ
2 TB Worcestershire sauce
1/4 C apple cider vinegar
1/2 tsp red pepper flakes
4 pound pork loin roast
1/2 C cold water
2 TB cornstarch
1 tsp fresh grated ginger
1 tsp kosher salt
1 tsp black pepper
Rolls or buns
In a bowl combine first 7 ingredients.
Place pork in crock.
Pour mixture on top.
Cook on low for 8-9 hours or high for 4-5.
Remove meat from crock and shred.
Whisk in remaining ingredients.
Cook on high heat for 15-30 minutes or until thickened.
Return shredded pork to the crock.
Serve on rolls or buns.
Watermelon Margaritas (using Our Redhead Hot Sauce) July 15 2014, 0 Comments
2 C sugar
2 C water
(Boil together = simple syrup)
2 C fresh lime juice
1 quart watermelon juice
1/2 cup redhead
16 oz. tequila
Mix together add to ice makes 2.5 quarts
Wayne's Famous Slow Cooker BBQ Brisket July 02 2014, 0 Comments
Wayne's Famous Slow Cooker BBQ Brisket
Newsletter Update May 15 2014, 1 Comment
Win a Best Boy Mustard Trio! Giveaway Over:( May 07 2014, 8 Comments
Grilled Tilapia Tacos with Pear Bell Pepper Salsa and Best Boy & Co. Brunette Sauce May 05 2014, 0 Comments
Grilled Tilapia Tacos with Pear Bell Pepper Salsa and Best Boy & Co. Brunette Sauce
3 fresh tilapia, gutted, cleaned and filleted
- salt & pepper to taste
- smoked sweet paprika to taste
- 1 Bosc pear
- 1 red bell pepper
- 1 orange bell pepper
- ½ cup cilantro, chopped
- ½ red onion, thinly sliced
- 1 tablespoon lemon juice
- ½ head red cabbage, julienned
- ½ cup mayo
- 2 tablespoons Dijon mustard
- 1 tsp. sesame oil
- 1 tsp. rice wine vinegar
- 2 radishes, thinly sliced
- 2 scallions, chopped
- Best Boy & Co. Brunette
- Corn tortillas
- Lime wedges
Preheat grill. Toss tilapia filets in olive oil, salt, pepper, and smoked sweet paprika. Grill filets, 3 minutes per side, until cooked through and crispy.
In the meantime, chop pear and bell peppers and mix in a large bowl. Add cilantro, red onion, and lemon juice, and mix well. Cover and set aside.
Whisk together mayo, Dijon mustard, sesame oil and rice wine vinegar.
Heat corn tortillas in a small skillet until just browned.
To assemble tacos: layer cabbage, tilapia, pear bell pepper salsa, scallions, radish, mayo sauce, and Best Boy & Co. Brunette, and drizzle with lime juice. Enjoy.
The Best Baked Ham Recipe April 10 2014, 0 Comments
Everyone has a favorite ham recipe. I do, you do- we all do. But this one may change your mind. Sweet and zesty- it comes together in minutes and tastes incredible. Best part- you use OUR famous deli-mustard in the recipe. SCORE!
Peach Jam Glazed Ham
- 1 fully cooked, bone in shank end ham (about 9 lbs)
- 1/2 C peach preserves
- 1/4 C OUR deli-style mustard
- 1/4 C dark brown sugar, packed
- 1/2 tsp pure vanilla extract
- Place ham on a large platter and bring to room temperature.
- Preheat oven to 325 degrees.
- Remove skin and all but a 1/4 inch layer of fat from the ham.
- Set fat side up in center of roasting pan.
- In a small bowl, combine preserves, mustard, sugar and vanilla until thoroughly combined.
- Brush half of peach mixture on ham.
- Cover loosely with foil and bake for 30 minutes.
- Remove foil and brush on remaining peach mixture.
- Bake, uncovered, until internal temperature on a thermometer reaches 140 degrees (1 1/2 hours) and basting every 15-20 minutes.
- If bottom of roasting pan begins to scorch add about 1/4 C of water to pan and continue basting.
- Transfer ham to a large cutting board.
- Cover with foil and allow to rest for 15 minutes.
Meet the 3 NEW Ladies! April 08 2014, 0 Comments
Get ready- warm days are a coming and Best Boy has some new goodness to share. We have expanded our savory side with three new hot sauces. These ladies are the Redhead, the Blonde and the Brunette.
Each type is unique and special in its flavor profile and culinary attitude. The Redhead is our all-purpose sauce. I call it the hot sauce for those who don't think they like hot sauce. The Blonde is our spiciest offering. The addition of coconut water and apple puree keeps it spicy without being stupid spicy. The Brunette is the exotic one. Made with two kinds of smoke dried peppers, cocoa and agave this sauce will make you wonder where it's been all your life.
Like all Best Boy products these sauces have no preservatives, additives or unnatural ingredients.
Best Boy's Deli-Mustard has been a great hit. It could be the best mustard in the universe! This stone ground delicacy is made with only five ingredients but delivers a complex and robust flavor to any sandwich or recipe. The secret is in the soaking and aging.Check out our new web site for more information and some of the best products available.
Bacon Bourbon Bread Pudding! April 07 2014, 0 CommentsA savory bread pudding with unexpected flavor combinations you will love! Using BB&Co products too- did I mention Bacon and Bourbon too?
Zesty Chicken Salad using our Deli-Mustard! March 19 2014, 0 Comments
Want to update your traditional chicken salad? Toss it with a few tablespoons of our gourmet deli-mustard!
- 1 lb of cooked chicken (cubed) cook yourself or use rotisserie
- 1 celery stalk, diced
- 1/2 tsp dried thyme
- a pinch of dried rosemary
- 1 C of red grapes, sliced in half
- 2 TB of chopped walnuts (toasting optional)
- 1/2 C of mayonnaise or plain greek yogurt
- 2 heaping TB of Best Boy and Co deli-mustard
- pinch salt/black pepper
- lettuce leaves to garnish
- 4 pitas ( I used Toufayan Bakeries )
- Combine all ingredients in a serving bowl.
- Allow to chill 2 hours.
Happy 'Spring forward' to St. Patrick's Day from Best Boy & Co. March 06 2014, 0 Comments