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| Party In A Box |
Wonder why we're celebrating in a box? We can't tell you right now. But we'll be revealing our hot new product soon. |
We have Lots to celebrate this month...particularly the debut of our new radio show, Sauced! We even invented a cocktail to go along with it. The traditional Wavebender drink is non-alcoholic, but we enjoy our beverages with some spirit(s).
Radio Wave-Bender
1 ½ ounces Vodka
½ ounce Red Heering Liqueur
½ oz Lemon Juice
½ oz. Orange Juice
Shake with ice and strain into cocktail glass. Garnish with cherry. |
| We're the Saucy Sisters! |
What do you get when you mix Chablis and Zinfandel? The Saucy Sisters!
Barbara is as blond and provocative as a bottle of Chablis. But please don’t confuse this Chablis with cheap swill and big jugs. She hates being misunderstood.
Beverly has the hot ‘n spicy temperament of a bold, red Zinfandel and sometimes the hair color to match. She shares an aura of mystery with her vinous counterpart.
And we're here to spread the word that, when it comes to wine, food and party-planning, girls just wanna have fun. No pretension. No anxiety. Just a good time. We hope our Saucy Site will help you do just that.
Cheers!
Barbara and Beverly |
| Look! Up in the Sky...It's a Bird, It's a Plane... |
Beverly was featured on two billboards as a result of winning the Nashville Opera "Be on a Billboard" Contest. |
| Where We'll Be in June & July |
| July 1 - Wine Class at Professional Bartending School of Nashville |
| How Even a “Bad Cook” Can Throw a Winning Party |
| The Saucies revealed their party secrets recently on Nashville’s Talk of the Town TV Show. To see the video,
Click here. Under "Featured Videos" in the upper left box, click on "Saucy Sisters - How to host a Holiday Party".
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| Steven Raichlens' Fabuloso Recipe! |
Steven Raichlen -- host of Primal Grill on PBS and author of 28 books including -- was a guest on our radio show on July 13th...and shared one of his smokin' recipes with us.
Sunday Morning Smoked Salmon
MAKES 4 TO 6 SERVINGS
1-1/2 pounds skinless salmon fillet, preferably center-cut piece
1 cup vodka or rum
1 cup firmly packed dark brown sugar
1/2 cup salt (kosher or sea)
2 tablespoons freshly ground black pepper
1 tablespoon ground coriander
Cooking oil spray (optional)
Bagels and cream cheese or toast points, capers, and sour cream for serving
You also will need: 1 tablespoon hardwood sawdust
Run your fingers over the salmon fillet, feeling for bones. Using needle-nose pliers or tweezers, pull out any you find. Rinse the salmon under cold running water, then blot it dry with paper towels. Place the fish in a non-reactive baking dish just large enough to hold it and pour the vodka, if using, over. Let marinate in the refrigerator for 20 minutes, turning the fillet twice.
Place the brown sugar, salt, pepper and coriander in a mixing bowl and mix well, breaking up any lumps in the brown sugar with your fingers.
Drain the fillet and blot it dry with paper towels. Dry the baking dish. Arrange 1/3 of the sugar mixture in the bottom of the baking dish in the shape of the salmon fillet. Place the fillet on top and cover it with the remaining mixture. Cover the baking dish with plastic wrap and let the fish cure in the refrigerator for 4 hours. When it's properly cured, there will be a pool of liquid at the bottom of the baking dish - the liquid the salt has drawn out of the salmon.
Rinse the fish under cold water to wash off all the brown sugar mixture, then blot the salmon dry with paper towels.
Set up the smoker. Place the sawdust in the center of the bottom of the smoker. Line the drip pan with aluminum foil and place it in the smoker. Lightly coat the wire rack with cooking oil spray, using a paper towel dripped in oil. Place the wire rack in the smoker. Place the salmon fillet on the rack with what was the skin side facing down.
Cover the smoker and place it over high heat for 3 minutes, then reduce the heat to medium. Smoke the salmon until cooked through, about 18 minutes. To test for doneness, press the fish with your finger; it should break into clean flakes.
Transfer the salmon to a wire rack placed over a plate and let it cool to room temperature, then refrigerate, covered, until ready to serve (salmon prepared this way tastes best served chilled). Serve it with bagels and cream cheese or with toast pints, capers, and sour cream. The smoked salmon can be refrigerated, covered, for up to four days.
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