Spicy Red Vodka Spirited Sauce


  • Walton's Employee

    Spirited Seasonings
    Excalibur's Spicy Red Vodka Sauce

    Spicy Red Vodka Sauce

    Excalibur’s new Spirit Based line of seasonings and sauces all sound like they are going to be great additions to an already strong line of seasonings. The Spicy Red Vodka Sauce caught my eye right away because I love homemade vodka sauces but rarely make one and I generally despise store bought sauces. I am making some Rotini Pasta and I am going to drown it in the Spicy Red Vodka sauce and hopefully I will have found a Vodka Sauce in a jar that is worth eating!

    The bottles design mimics a small bottle of liquor which is cool but it’s not going to make it taste any better! As soon as I took the cap off I picked up a nice smell, some vodka but not much as vodka is not a strong scented liquor anyway. When I went to pour it on the pasta it was a lot thicker than I would have thought and than it looked in the bottle, I am taking that as a good sign.

    I used half of a bottle on a full box (16 oz) of pasta and wow is this stuff good! Very good taste and it would have been even better had I had some parmesan cheese to sprinkle over the top. The most notable thing with this seasoning though is that they were not joking about the Spicy in the name, this stuff packs a punch and I would say is one of the spicier sauces I have had from Excalibur. Not quite on the level of Smoky Habanero Chipotle but certainly every bit as hot as Sizlin Green Chili and the heat stays around. I finished my sample about 10 minutes ago and I can still feel the heat in my mouth, it’s not a scorching heat just a pleasant heat that lingers.

    There is no question about it, I have found my new vodka sauce, next time I make it I am going to cook some chicken and cut it into strips and add it to the past.

    If the rest of this line is anywhere near as good as this one then this line is going to be a success!

    Shop waltonsinc.com for Kentucky Bourbon Spirited Sauce

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    Shop waltonsinc.com for Spicy Red Vodka Spirited Sauce

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  • M

    @parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.

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  • You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

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  • P

    @Jonathon Yes Jonathon-it’s in your head 🙂
    @mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!

    0_1548289087099_19MM bologna in water bath.jpg

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  • P

    This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:

    https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed
    Author: Alice Henneman, MS, RDN

    The U. S. Dept. of Agriculture (USDA) advises:

    Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

    If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.

    DO NOT thaw meat at room temperature, such as on the kitchen counter.

    Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.

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  • K

    What temperature should I pull my cured and smoked bacon out of my smokehouse?

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  • P

    @jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?

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