Just like last year, tonight I will be in the SIRIUS Satellite Radio studios talking with Derek and Romaine, hosts of a popular talk show. Some of the more risque hot sauces that Sweat ‘N Spice carries are going to be featured in thier What’s in Your Stocking holiday gift give away. If you have SIRIUS Satellite Radio, tune in at 7pm tonight!

And the stockings were hung by the chimney with care…
In hopes that Derek & Romaine would soon be there!

To ask the question of “What’s in your stocking”?
And reward those with gifts to make your holiday rocking!

Listen to Derek and Romaine for your chance to win
If you want a fun filled stocking you must tune in!

For there are only 50 stockings for all you naughty girls and bad boys!
Filled with all kinds of goodies…including sex toys!

In the mean time enjoy Derek & Romaine’s gift guide
And this holiday season don’t forget to buy buy buy!

PROMOTION DETAILS
Drawing Method: the 69th caller to call the call-in number
when Santa says “IT’S ALIVE!” will win a prize
Prizes: a holiday stocking chock-full of adult novelties
Start Date and Time: 6:10 p.m. ET on November 28, 2005
End Date and Time: 9:45 p.m. ET on December 23, 2005
Monday - Fridays
6:10pm-6: 40pm, 7:30-8:00 pm, and 9:15-9:45pm

Call-In Number: 1-866-305-6887
Opt-Out Method: check opt out on winner sheet

Number of Winners: 50

This is a true ‘all’ day chili. All meat too. Just like my No Name Chili recipe, I pretty much just came up with this one on the fly. I was going through my chili cookbooks trying to find a recipe for the weekend, but I couldn’t find one to my liking so I picked two primary ingredients: Chipotles & Garlic.

Ingredients:
1 can chipotle chiles in adobo sauce
1 can chipotle sauce
4lbs beef chuck
1 8oz can tomato sauce
1 head elephant garlic
1 large white onion
10 strips of bacon
Cayenne powder
cumin powder
cumin seeds
chili powder
Fatalii powder

Directions:
Start your bacon early in the morning, preserving the fat for later. Eat the bacon for breakfast while you prepare the remaining ingredients.

I picked up some beef stew chuck, it’s about $2 cheaper per pound and since your not cutting from a roast, you get a lot more fat which all good chili cooks know equals flavor. I still had to cut the chunks in half, leaving me with about 1 inch cubes. Yes, thats a little large for most people, but I like to leave the meat in fairly large cubes that way it can withstand the all day cooking. Brown your beef in the bacon fat and while that is on the stove, work on chopping your onions & garlic.

I picked up a head of Elephant Garlic (on the left) at Wholefoods. And I’m going to use it all in one pot of chili. Chop up as much garlic as you can stand and set aside along with your coarsely chopped white onion.

Assemble the dry ingredients. I happened to have a little sack of Fatalii Chile Powder on hand thanks to fatalliman from the Hot Pepper Forum. The heat is pretty intense, but fades quite quickly, so I used the entire bag.

Now time for the Chipotle Chiles:

Cut the chipotles length wise. Then, using your knife gently scrape away the seeds. Then chop up your chipotles and mix with the preserved adobo sauce.

Once your meat has browned, remove from the pot - taking care to preserve all the liquid.

Toss your onions, garlic, chipotles & dry seasonings into the pot and cook until the onions are golden brown. Then return the meat to the pan, including all the liquid & the can of tomato sauce.

1st Hour

3rd Hour - Starting to look a bit more appetizing.

5 Hours - All Done! That is a mean pot of red.

Now that’s a mean bowl of chili. All meat and heat - perfect for the first snow day of the year.

Results of the 2006 Scovie Awards, which recognizes top fiery foods products from around the globe, are in, and Scotty B’s Gourmet Specialty Foods of Lewiston was named among the winners. Scotty B’s Gourmet Specialty Foods, which manufactures Sweet and Hot Sauces , has received a 2006 Scovie Award. In the industry’s most rigorous blind tastings, a panel of the country’s top culinary experts sampled hundreds of the world’s most lauded gourmet foods, and the top scoring products each won a coveted Scovie banner.

Sweet Jalapeno Heat took 3rd. in the medium heat catorgory. Over 600 products from around the world competed for top honors. The Scovie Awards were created by Dave DeWitt, publisher of Fiery-Foods & BBQ Magazine and founder of the National Fiery Foods & Barbecue Show. The awards are named for Wilbur Scoville, who pioneered a rating scale for spicy foods, and have become the industry standard for excellence in over 60 categories of fiery foods.

Dave DeWitt, dubbed by the New York Times as the “Pope of Peppers” and the author of over 30 books on fiery cuisine, noted, “For nearly three decades, I have researched and written about every aspect of the fiery foods industry. When we began, people in this country were only vaguely aware of any types of peppers. Now, food consumers can really distinguish the flavors of chipotle and habanero, and they know the difference between a Louisiana-style hot sauce and a Caribbean-style. This year, our winners represent companies from 33 states and five countries. This year’s Scovie winners truly exemplify the diversity and quality of this industry.”

Many of the Scovie award winning products, as well as thousands of other products, will be available to both trade buyers and consumers at the 17th Annual National Fiery Foods & Barbecue Show, March 3-5 in Albuquerque, NM. For information on exhibiting in the National Fiery Foods Show, call 505.873.8690, or visit www.fiery-foods.com.

Contact information:
Scott Bailie
Scotty B’s Gourmet Specialty Foods
826 21st ST.
Lewiston, ID 83501
(208) 743- 8622