Who doesn't love a new sauce? I have to tell you I am in love with a new product line developed by a friend who happens to be a James Beard award-winning chef, restauranteur, Oregon truffle oil producer and has cooked me one of the best meals I have ever eaten. Yes....ever.
Anyway, Jack has created a line of sauces that includes the above Pinot Szechuan Sauce. It's absolutely heavenly, and so are the other flavors in this line; Pinot Pepper, Pinot Habanero and Pinot Chipotle. All are stunning examples of deeply, intense sauces, made fondly with Oregon Pinot Noir and of course made right here in Oregon....right down the road from me.
All are flavorful and very versatile. They work well as marinades, dipping sauces, finishing sauces and give a whole new twist to your favorite recipes. I live for stuff like this.
While this Pinot Szechuan Sauce was UNREAL in a couple stir-fry creations I've put together, I also wanted to make something unexpected. The sauce just screamed to use it in a savory-sweet combination. So the brittle was born. It's sweet, spicy, crunchy, intense and off the charts yummy. But most of all, it's very elegant tasting. I think sophisticated would be a good word.
It's beautiful isn't it? I really loved how this all came together.
So here's the deal, because you are all so awesome, I'm giving away 5 bottles of this AMAZING Pinot Szechuan Sauce. You are going to love it.
Try mixing it with some mayo and dunk your egg rolls right in......love.
Or....make this brittle and top off your vanilla bean ice cream with a hunk....so delicious.
Szechuan-Hazelnut Brittle
Ingredients
Directions
Giveaway is open to all U.S. residents 18 years or older. One entry per person.
To enter, leave a comment on this post, letting me know what you would like to make with this sauce.
Winners will be chosen using a random number generator and notified via email...make sure your email address is correct. You will have 48 hours to respond or a new winner will be chosen.
Contest is open until Friday, April 13th 2012, 9 PM PST.
Disclosure: This is not a sponsored post, all-opinions are my own.
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I’m making the Szechuan-Hazelnut Brittle of course !!
OMG I want and I want to use it in with some Asian rice noodles!
Sounds divine and i want to use it for stir-fry bok choy.
I want to make stir-fry!!
I could see this as a pizza sauce on a thin crust Asian fusion pizza—scallions, prawns or grilled chicken, cilantro, slivers of water chestnuts.
In addition to the brittle shown above, I’d love to try the sauce on grilled veggies or grilled pineapple!
looks delicious, love the sugestion
I would make the brittle as shown AND I wwould prepare a vegetable stir-fry.
Szechuan chicken, of course! Yum.
Om nom nom. That looks tasty.
looks super delicious, loved the suggestion.
hoping you have a nice day
I think I may want to make an awesome version of chex mix!
Oh. My. Goodness. This recipe, and the sauce sound absolutely amazing. I’d probably make some shrimp stir fry with it, that’s totally what I’ve been loving recently
Oh man, I want to make a chocolate spice cake with this. Thanks for the chance to win.
What would I make with this yummy sauce? Well, to start, I think I’d make your brittle recipe – it looks delicious!
Oh man. I would totally try making that brittle!
this brittle sounds incredible… i’d make that as well as a lazy cook chicken marinade
I would make beef & broccoli with cashews.
Pork stir fry!
I would love to try the Pinot Szechuan sauce drizzled over fresh grilled peaches topped with homemade vanilla ice cream! Delicious!
I would use it in a stir fry and on the grill.
I want to try the brittle!
Mmmmm, stir fry.
I just received one of the William Sonoma Collection themed cookbooks on Asian cuisine. I was more planning to collect those for fun, but some of the recipes really looked awesome in this particular one (as they actually do in most of the others I’ve discovered). I was thinking that a really fun application of that sauce would be to help add some varying character to a stock for a version of pho. Not sure how good it would be, but otherwise I’m using it to make an Asian-Italian clam red sauce for some pasta.
I think it would make a wonderful batch of Beef and Broccoli! Actually, I like scrambled eggs covered hot sauce, that sounds good too:@)
I love the idea of combining this with sweets. I would somehow incorporate into a pie.
I would make a marinade for goat or lamb.
I would make beef jerky with it.
I would make salad dressing.
I might even drink it ;–)
Wait!
fried rice…chicken liver pate…stop me.
Would love to make this wonderful sounding brittle!!
Maybe something simple, like dipping crab rangoons in, or pour it over a block of cream cheese for a party, or marinate some shrimp and then cool and wrap in a nice spicy spring roll…the options are endless!
I’ve been trying to learn new Szechuan dishes this year. I would love to try this sauce in a mapo-doufu!
I think I would have to start with a stir fry, but I don’t think I’d be able to resist the brittle!
I would love to see what this would taste like with some seared scallops with green onions.
I think I would make the brittle, too.
Then a chicken dish, with the chicken marinated in the sauce, with vegetables and brown rice.
Would love this drizzled over fresh seasonal strawberries, perhaps with a little frozen vanilla yogurt. Love your blog – one of my favorites!
I’m loving this sauce, and made with Oregon Pinot? What a great gift for my wine loving friends. I’d love to win this and would use this as a glaze for grilled chicken wings.
i would make rice and beans with this sauce
We make stir fries often in the summer and this sounds FAB!
LOOKS DELICIOUS!! I can hardly wait to try this!!
I would love to use this sauce with my new wok to make stir fry!
Wow, this sounds delicious, I would use it as a sauce on sliced smoked Boston Butt, and add to my BBQ sauce for pulled pork.
I would make roasted nut mix with the Czar’s sauce!
Wish I could enter…darn Canadian citizenship. Just noticed that your recipe doesn’t indicate when to add the sauce. Does it go in with the cooked ingredients or does it get added in after the mixture is taken off the heat?
Definitely would make the brittle , but also thinking maybe a dipping sauce for eggrolls stuffed with roasted Berkshire Pork!
With any of the sauces I’d make a wonderful salad dressing, or use the chipotle in a brownie batter (I have a red wine dark chocolate brownie recipe that I love), or as a glaze on chicken while grilling, in bbq sauce (which I desperately need to make soon), the szechuan with some stir fry of course.. In other words, LOTS of stuff
my first thought was that brittle – which looks awesome by the way – but then i saw another commented mentioned chex mix and that sounds good also….
I love the savory sweet idea! I would try to make a caramel cupcake with it!
Thanks for the give away!
I think a simple beef stir-fry would be a tasty way to showcase the flavor of this sauce!
This recipe looks like a great and creative way to use this sauce. I would never think to make a brittle with it, but the nut flavor probably goes very well with it! I would make a stir fry with the flavors of this sauce with shrimp, snap peas, baby corn, and a sprinkle of crushed peanuts served over rice.
This sauce would make a fantastic chicken stir fry!
sounds awesome…. Checked out his site…. I would love to try all of the sauces and oil too!!
I’d love to make a chicken and noodle dish
I love sauce! any kind, they truly make food dimensional! I would love to make a reduction sauce of this Pinot-Szechuan Sauce and huckleberries on pork chops, holy sweet and savory!
The brittle! Gosh, it looks AMAZING!!!!
This looks like it would make an awesome dip for spring rolls!
I would love to try this in my stir fry or as a dipping sauce for my egg rolls!
I would love to win the sauce. I would use it with some chicken and mushrooms in the crockpot.
First off…yum! That brittle looks awesome. I would love to try the sauce on some chicken.
I would love to try that brittle, or use it in a stir fry.
I would throw some asparagus and slivered pieces of chicken break or pork on the grill and then slather this yummy sauce all over both of them.
Oh definitely wings or maybe add it to chili recipe YUM
Definitely would mix it with mayo & slap it on a burger. I would also try it with stir fry!
Hmm… you mean besides drinking it straight from the bottle? How about as a glaze on some grilled turkey burgers?
Oh, goodness, how about pork chops: deglaze the pan, add the Pinot Szechuan sauce and a bit of cream, reduce a tiny bit, pour over the pork. Serve with roasted potatoes and saute green beans.
The brittle is genius.
I have a simple but addictive recipe for spicy cheese crackers in which Cheez-It crackers are combined with a mixture of chipotle pomegranate sauce, melted butter, and seasoning salt and baked. Pinot-Szechuan Sauce in place of the chipotle pomegranate sauce sounds like a delicious substitute, and if the Czar’s sauce is spicy enough would probably not need extra seasoning.
Wow, a brittle is kind of genius! I’d try it out in maybe an Italian-Asian fusion dish. Like a eggplant lasagna with japanese eggplant and some chinese sausage. Something like that. Hehe. Sounds awesome!
Pork tenderlon on the grill with this as a fantastic glaze! Served with something green and then some potatoes!
WOW! I want to use this for cookies! White chocolate chip macadamia nut perhaps? What an wonderful idea!
WOW! I want to use this for cookies! White chocolate chip macadamia nut perhaps? Or coconut and almond! What an wonderful idea!
Chicken Wings! baby! YUMMY!!!! Marinate With Pinot Chipolte all night then fry them chrispy, can’t wait.
Chicken Wings! baby! YUMMY!!!! Marinate With Pinot Chipolte all night then fry them chrispy, can’t wait.
Chicken Wings! baby! YUMMY!!!! Marinate With Pinot Chipolte all night then fry them chrispy, and use the sauce as a dipp with carrots.
I think a simple chicken, vegetables and rice would work.
Stir-fry
I’ll have to taste it first, but I’m thinking about a stew.
Here is a link to more recipe ideas for all four of The Czar’s Pinot sauces.
http://db.tt/L6CYwXe8
I make a ranch-pretzel snack that I think I would try it on – and possibly try your brittle….sweet-savory…my family for sure!!
I’ll have to taste it first, but I’m thinking about a stew.
I’d like to make this brittle. It looks delicious!
I suppose I’d make a dipping sauce or add it to a barbecue sauce.
I would spice up a vegetarian stir-fry with this sauce — it sounds wonderful. And the brittle is a really great idea; I never would have thought of it.
I’m thinking bbq chicken… in the sauce!
Wow, those sauces sound amazing! Stir fry of course. Probably lamb.
I am a brittle fiend! Your recipe sounds so good! That would be my first choice.
I’m thinking bbq chicken… in the sauce
This sound delish! If I win I’m going to give it my Big Island spin. I’ll add it to my smokey Mango BBQ sauce, and use that as a base for my pulled pork, fresh pineapple, caramelized red onions and chévre flatbread pizza topped with fresh cilantro.
This brittle really sounds awesome, I might also try a version with Macadamia nuts! Aloha and thanks for the giveaway opportunity!
I would make the brittle, or some chicken@ !! That sauce sounds so amazing!!
we like spicy sauces–these sound great
This sauce would be great to spice up a fritatta – like artichoke heart bacon – or spinach porta bella!!!
I want to make your brittle. Looks awesome!
I would definately need a recommendation from you but it sounds divine!
I think I’d make some fresh rosemary bread, then create a spread with some goat cheese and pinot szechaun sauce. I may have to adjust for a few more ingredients once I have the chance to try it. Sounds yummy!!
I think this would be spectacular on BBQ’d chicken, I would also love to try it on BBQ’d salmon!
I’m not sure what I would make…I’ll need to taste it first and see!
I would use it in my “stir-fry” beef that usually I make using “House of Tsang” sauce. Not only does this Csar sauce sound good — it looks good . . .
yum- grilled shrimp or salmon marinade…. or salad dressing!
I would have to try making this brittle! But I would also probably try it in stir-fries and a bunch of other things.
I think I’d use this as a base for fried rice!
I’m keeping it simple, I want to mix it with mayo and dip fries in it!
I would make marinated grilled tofu. Serve it with peanut noodles and Thai iced tea!
I have not tried this sauce before, but I would grill Cajun seasoned chicken breast and pineapple slices then slather that sauce over them, and serve it on a bed of brown rice. The hot spicy and sweet combo sounds good to me. Also the brittle looks like a great combination.
This sauce would be such a creative inspiration I am not sure where I would start, but some Brie and the sauce and fresh bread sound good.
Looks terrific..I would use this sauce in a maridade for nice thick pork chops!
How about adding it to pho broth or a cheese souffle for a kick? Or, add it to dark chocolate fudge, chocolate mousse or truffles for a zing?
I will have to try that brittle.
I’m thinking I need to make Mapo Tofu with this sauce!
The Brittle of course!
Definitely use it as a marinade, dipping sauce for bread and veggies, and would have to try the brittle. Then, I’d have to buy additional bottles:)
Chicken, chicken, chicken. This sauce just says chicken to me. Marinated and grilled, mixed with coconut milk, hot sirachi sauce and poached……yummy!
Since my fiance is a vegetarian who loves Asian food and red wine, I’m envisioning marinating some dry fried tofu in it and then doing a stir fry with some noodles to sop up the yummy sauce, garlic, and broccoli. Okay, my mouth is watering.
I think I’d marinate some lamb overnight, then cook cubed lamb on skewers over my barbeque. Yum!
I’m not sure but chinese food.
A chicken or shrimp stir fry.
I’d like to try the Pinot Szechuan Sauce
in a sweet potato or yam casserole with fruit, such as orange slices.
i have no clue, so i started reading what others suggested. id love to make some chex mix with it! :: drools ::
I would use it with a pork tenderloin! Place that baby on the grill and yummmmmy!
An asian dipping sauce for homemade potstickers would be perfect for this! Yum!!!
I would use it as a finishing sauce for a beef or pork tenderloin.
A dipping sauce
I’d probably use it in a stir-fry or maybe on Szechuan Green Beans. Your brittle idea is so clever and looks yummy! Thanks for the giveaway.
Yum! I would use it to marinade a pork tenderloin that I would then grill and serve with extra sauce and some seasonal veggies. Sounds so good!
Pinot Szechuan Sauce on some lighted grilled BLT wraps!
I love the ice cream idea! And of course, I ‘d have to try it on some roasted Brussels sprouts! Yum!
I would probably start with a stir fry or on grilled veggies…so perfect for my low carb diet. I need new flavors to keep the chicken and veggies interesting!!!
I would make a stir fry with it.
First, I would make the brittle and send to my son in Afghanistan…looks like it would travel well. Second, not sure…looks like a product that would be a blast to play around with.
i would love this as a marinade for chicken breasts and pork! with spring and summer coming, i love to cook simple meats on the grill and this would really spice it up.
Sounds like an interesting combo for a sauce! I’m thinking… using it in a sushi roll.
The yummy brittle please
I think I would make a vegetable stir-fry with the sauce although the brittle looks pretty tempting too!
What an interesting idea for brittle! It looks so delicious!
Lunch!
Beautiful! Looks so perfect with the ice cream.
I’m thinking a fish dish. Maybe baked on some halibut
mmmmmm, I would almost want to make some sort of ice cream, or spicy iced tea drink! That brittle looks so good.
I would do a remake of my husbands pineapple cashew nut pork tenderloin
I think I would make a chicken dish of some kind. are there any recipes available? sounds yummy.
Yes, the link to recipes is http://db.tt/L6CYwXe8
Love both pork and beef ribs. The best I feel are the beef. Slow cooked with a honey barbecue sauce poured over it. So tender.
will try the sauce with roasted brisket that i’ve been making in recent years with a sweet-ish flavor using cranberry sauce, onions, wine, etc. newest iteration is with pomegranates in lieu of cranberries and love idea of hot and sour using the sauce you tout to upgrade either. thanks for all the good ideas.
will try the sauce with roasted brisket that i’ve been making in recent years with a sweet-ish flavor using cranberry sauce, onions, wine, etc. newest iteration is with pomegranates in lieu of cranberries and love idea of hot and sour using the sauce you tout to upgrade either. thanks for all the good ideas.
I would make meatloaf cupcakes with this!
bread pudding topped with carmel Pinot Szechuan Sauce
Szechuan-Hazelnut Brittle, of course
I love give-aways!
This looks incredible! I would love to try making this brittle – I’ve been on a bit of a candy-making kick lately…
I would love to do a chicken pad thai with this sauce. UMMM
a stir fry
I would like to make the Szechuan-Hazelnut Brittle.
Definitely a dipping sauce for grilled chicken or steak.
I would zest up my traditional chex mix recipe and make a bold stir fry with it.
I would love to use the Pinot Habanero sauce to make “buffalo” wings!
Yummy…. we love Asian food in this house, so I would try using it in stir frys and who knows what else!!
grilled portabella mushroom burger with the szechuan sauce
OMG I would make a yummy veggie stir fry. Lots of fresh cabbage, broccoli, cauliflower, bean sprouts, carrots, brussel sprouts, celery, onion, garlic and then at the end I’d toss in some noodles YUM!!!!!!!!
Marinate tofu, broil and toss with sauteed snap peas, carrots and water chestnuts then garnish with peanuts. (And maybe some of that awesome looking brittle…)
Pinot Habanero Macadamia ice cream.
Hmmmm…where to start? I’m going to try it in a stir fry with some beautiful ramps…maybe over some fresh pasta???
A good salad dressing would work really well. You could coat pecans with the sauce also and back them.
I would definitely make some of that yummy looking brittle!! Sounds fabulous!
Chicken wings.
I will make some homemade, crusty french bread, then use the pinot szechuan sauce to make a spread for the bread with goat cheese and some extra herbs. Yum…can’t wait to try it!
Oooooo I am so excited to make some turkey wraps… maybe stir fry with tofu or hmmmm maranade for steak… endless possibiliies
In addition to trying the brittle, I would use it to grill pork chops! grammypenny@frontier.com
I would make the brittle and then a stir fry!
I would reduce it to make it a thick glaze over a whole pork butt. Let it crust on the outside while it’s cooking in the oven.
I think this would be yummy with a pork tenderloin (and the brittle for dessert).
I would make salted peanut gelato but would add this sauce in with the peanut butter for an unexpected kick…could be amazing
If not – back to the drawing board!
I would love to use it as a grilling marinade.
Very exciting! I was reading about the sauces from the link before the rest of the blog post and was imagining what I would make. I’m not even sure. I would absolutely love to try the brittle but I would have to think about something else after I taste the bottle I win!
That brittle looks mighty tempting! I’d make that.
I would love to cook some stir fry.
Szechuan-Hazelnut Brittle of course
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