The Low Down
It's the New Year and we're making some changes. What are those changes? We're glad you asked. First, our Honey Brown Low-Down newsletter will now be monthly. This just makes sense seeing as we want to focus more on the sauces themselves. In the new monthly newsletter there will be more up to date information about our company and any progress on new product lines as well as discounts on our sauce and any promotions we are running. We will also include current hot sauce industry events and any local events we will be attending. This month, we were a little behind with a busy holiday and our little ones being home sick. From here on out, issues of Honey Brown Low-Down will be emailed out on the 1st of every month. Second, check out Bo's blog this week for our Top Ten Resolutions (Goals) for 2017. That will let you in on some of those important changes we have in mind.
If you live close to Irving, Texas, you might want to check out ZestFest 2017, January 27-29 at the Irving Convention Center at Las Colinas, Irving, TX. There will be a fiery food challenge, an atomic wing challenge, exhibitors, celebrity chefs and more! Tickets are $33 a person, but you can get $1 off if you purchase them HERE.
Good thing for us, a big trend you will see this year is small batch artisan hot sauces. According to THIS article, one specific trend is fruit infused hot sauces. Hmmmm, could Bo's Honey Brown Hot Sauce have something like that in the works?! 😉
You've had fish tacos before, right? Well, either way, we have a mouth watering recipe for you. You will need:
- 1/4 cup reduced-fat sour cream
- 2 tablespoons lime juice
- salt and ground black pepper to taste
- 2 tablespoons Bo's Honey Brown Hot Sauce
- 2 1/2 cups shredded red cabbage
- 4 green onions, thinly sliced
- 2 tablespoons olive oil
- 1 pound tilapia fillets, cut into strips
- 8 (6 inch) flour tortillas
- 1/2 cup chopped fresh cilantro
Directions- Mix sour cream , lime juice and Bo's Honey Brown Hot Sauce together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Toss cabbage and green onions in remaining sour cream mixture until slaw is well mixed. Heat olive oil in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half. Heat tortillas in the microwave on high until warm, 20 to 30 seconds. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.
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