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.
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.
Szechuan-Hazelnut Brittle (& a giveaway)