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Monday, October 4, 2010



Appropriate use of Bacon


Yes it has been far too long since I've posted
something about the goodness of bacon. This time I've created a kielbasa tubular baconny vessel. This incredibly simple addition to a smoked sausage was just out of this world. The process is quite simple:

1 package of Hillshire Farms kielbasa
1 package of thick cut peppered bacon
A few toothpicks
A charcoal grill
A handful of hickory chips

First step it to cut the Kielbasa in half-on the loop end, to make the sausage pieces as straight as possible. Prick several places with a fork, so the juices have a place to vent. With each sausage piece you'll need 3 strips of peppered bacon to wrap around and cover the sausage. Start the bacon wrapping process by placing a toothpick on the end piece of the bacon as it is posed on the end of the sausage. In an homage to my Canadian friends, wrap the bacon around the sausage like you would a hockey stick. When the bacon is done, overlap the next piece about a three quarters of an inch behind the first piece of bacon, stab with toothpick and keep on wrapping. Repeat process for the third strip of bacon until the sausage has a bacon spiral cover. Insert final toothpick to anchor all your efforts. Now do the same thing for the other sausage piece.

Start the grill. I used a small Weber, partly for sport and partly because it is an appropriate size for this meal. Place coals o one side so you'll have a cool or smoking zone. If you place bacon on top of burning embers, you'll have a visit from the fire department because the flames from the bacon fat will be visible from outer space. Place the hickory chips in just prior to placing the sausage on the cool zone to render maximum smoky goodness.

Two caveat
s. One=>place the coal side towards any wind you have with the lid over the sausages to channel the smoke. Second=>I'd suggest using any wood that is similar to the wood used to smoke the bacon, to amp up a bit that smoky flavor profile consistent to the flavors already introduced.

The grilling process takes about a half hour to 45 minutes. About halfway, you might want to flip ove the sausages to insure evenly cooking. It's easy to determine doneness solely based on how you like your bacon cooked. When it's crispy enough for you, just pull off the grill, pull out the toothpicks and dig in. I highly recommend as a side dish (Sandra Lee homage) Just a simple boxed macaroni and cheese but spiked up a bit with chipotle pepper and a pinch of mexican oregano. Bun is optional. Dress anyway you wish. Oh, the bun too...

Thanks once again for viewing my blog, even though it is not hawking any of our items we produce this time-stay tuned. Ms. Sue Davis just sent me a recipe with one of our finishing sauces involved and I'll translate and share this week.

Friday, September 17, 2010




Dinner in a Jiffy



Come home to havoc once again? Natives are restless and bouncing off the wall? The pillows have been partially chewed by the dog or the kids,each one blaming the other? Feed the beasts. Quickly. Here's how:

Start a pot of water for rice. Enough for the troops.

Take two boneless skinless chicken breasts and cut into 1 inch cubes. Place in 10 inch skillet already heating with 1tbsp of olive oil ( to keep chicken from sticking to the pan) and 1 tbsp of soy sauce (coloring agent, totally necessary to keep chicken from looking inedible). When chicken is browned a bit, but not completely cooked, remove from heat. Add About half a bag of carrot chips, 1 large diced green, yellow, red bell pepper and one onion (cut the same proportion for cooking consistency). Shred about 1/4 head of cabbage and have ready. When veggies are nearing desired crunchiness , add chicken and start to pour in some of our Three Pepper Peach Sauce, enough to make good and sloppy. When you are bout a minute away from serving, add cabbage. Dish rice on the plates and ladle some of this yummy chicken mess on to each plate over the rice. Dig in. Enjoy this spicy sweet and sour stir fry.

Recipe is in PDF form on our handy website www.oxfordstuff.com in the recipe section. Thank you for your viewership. Watch us develop a couple of more finishing sauces soon.

Tuesday, September 7, 2010


This looks great. What am I supposed to do with it?



We get that a lot. We know that most of you don't have the time to spend hours in the kitchen expanding your working knowledge of all things foodie. That's why cookbooks originated-so the masses could enjoy more better cuisine. The whole notion of our product line is to simplify your meals by having world class condiments at the ready, for you to whip out and use as you see fit. Cranberry Wasabi Sauce on Eli's cheesecake? Yup. Raspberry Chipotle Sauce to dip chicken tenders? Certainly. Stir fry with Three Pepper Peach Sauce? You betcha. See it's easy. Just use your imagination (or sneak in a few sample tastes while creating).

Now on to our Buffalo wing portion of the festivities. Mother Clucker's Buffalo Wing Sauce is the perfect jazzer-upper. Of course it makes incredible spicy Buffalo Wings. But you can drizzle it on a poboy, even splash it on a salad.

The hint of Bacon in our sauce really sets it apart from the others out there in the market. It adds a surprising layer of taste and comfort, that only bacon goodness can deliver.

Here is a simple salad we made featuring Mother Cluckers. Start out by frying some chicken tenders in your favorite recipe. When they are finished cooking, cut them into bite sized pieces. Now coat the pieces in Mother Clucker's Wing Sauce until doused . Assemble salad in large bowl. Add Goat Cheese, Buffalo chicken tender pieces and a few cashews to crunch it up a bit. Top with your favorite dressing albeit Blue Cheese or Ranch. Drizzle on some extra Mother Clucker's for an even zippier effect.

As always, we appreciate your viewership and hope this can be added to your go to quick meal ideas.

Thursday, September 2, 2010


This is the fun part
or look Ma, no bacon.


Developing new recipes for new items is interesting. It requires imagination, a good working knowledge of flavors, and identifying compatible ingredients.

We are currently working on a new finishing sauce, hopefully to be introduced this winter or early next year. This version is tentatively named Mango Ginger Wasabi. It is an intriguing blend of the aforementioned items along with a few spices that will simply titillate the senses.

OK great, but now what do you do with it?

We found an interesting medium with a shrimp poboy. The New Orleans version of a sub, grinder or hoagie. Start out with a basic shrimp poboy. Fried shrimp, (size is not really relevant, just make sure it is ample.) on a fresh baked hoagie roll. Toast the roll prior to assembly. On the top-a bit of mayonnaise, and shredded lettuce. The bottom has loads of fried shrimp then topped with our prototype Mango finishing sauce and a little bit of toasted coconut. What did we serve alongside the poboy? Sweet potato fries dusted with cardamom and more toasted coconut. You can actually see the cardamom in the image. Yes. It was Delicious. This is just a little preview of what is in our future for you. We're always cooking, always dreaming. Please be a part of our guerilla marketing strategy and simply ask your specialty store manager to inquire about us. Thank you for viewing.

Thursday, August 26, 2010


In honor of a friends recent blog post...

We are having a SALE!!!



Special thanks to Marye Audet, a sweet lady laden with talent, humor, and mad sniper skillz (which are important in Texas). Her blog www.restlesschipotle.com is fascinating reading, featuring droolworthy recipes and photographs.

Her latest post features our Comeback Dressing. She's a foodgician.
Please see for yourself right now. I won't spoil the ending for you.

Since She graciously posted about one of our items in our arsenal of foodthingys we thought we'd reward the planet by offering....

10 percent off until the Friday before Labor Day. Yup 10 percent off on cases of our tasty treats. Store owners should jump on this, maybe load up for tailgating traffic that's soon to hit the town. Tailgating in the South IS "a Big Effin Deal," and we are loaded with items to compliment even the most persnickety of tailgaters. All anyone has to do is contact our crack sales team at 1.800.524.2338 or local 662.323.9696 and use the code FOOTBALL while ordering to receive said discount.

Thanks to you and a special thanks to Marye for her glowing review of our Comeback Dressing. Try some. We'll make some more.

Monday, August 23, 2010

Introducing our brand spanking new creation:

Steak Remoulade Salad Dressing


We are pleased to announce that after months of development, our new salad dressing is now available. Steak Remoulade is a variation of a Creole dressing, but specifically targeting beef instead of seafood. Our Steak Remoulade is made with Mayonnaise, Cornichons, Capers, Pimenton (smoked paprika), Tarragon and a wicked Dijon Mustard. It pares the sweetness of tarragon, with the savory pimenton and capers. The Dijon mustard adds yet another layer of intrigue to this dressing or dip.

Yes dip. Simply put our Steak Remoulade in a ramekin, or sauce cup to enjoy with that freshly cut steak morsel. Heaven forbid you have leftover steak. But in the event you do, slice thin, and place on a bed of spring greens, romaine lettuce and top the salad mix with your sliced steak, a bit of goat cheese and drizzle our Steak Remoulade sauce over the top.
This might be the dog days of August, but this salad is a keeper year round.

Being a small company, we need you to help us in this product roll out. Our arms probably don't reach your market, so your favorite specialty food store or grocer probably has never heard of us. Please strike up a conversation with the store manager and ask him/her to inquire about this item and perhaps, our entire product line.

Soon we'll post some introductory propaganda to help you help us.

Thank you for viewing this post and feel free to browse around, snag a recipe, or post a comment.

Tuesday, August 10, 2010


Finally. A Worcestershire Sauce designed the way Mother Nature intended.

We are proud to announce, that after countless tests and recipe revisions our brand new Vegan Gluten Free Worcestershire Sauce in now available.

It's been a while since we've been as excited about the outcome of a project as we are with this one.

Worcestershire sauce, in the traditional sense, is made with a variety of exotic ingredients including anchovies and soy sauce. While it's hard to resist a splash of Lea & Perrins on your steak or burger, those with food allergies, diet sensitivities, or preferences had to leave it out of their favorite recipes which called for the flavorful liquid enhancement.


Using a unique recipe, involving Cider Vinegar, Unsulphured Molasses, Tamari and exotic spices, we've created a glorious sauce. One which can accompany the mightiest of steaks and the subtle smoothness of hummus. All within the considerations of those grappling with their dietary restrictions.

What makes this worcestershire sauce so different? The flavor. Simply put, Our new sauce has the complexity of your favorite worcestershire sauce with a new bright, light finish. Bold on a burger, steak or chop. Yet smooth as an addition to Guacamole, or even Shrimp & Grits. Use it in your favorite BBQ sauce recipe to make it gluten free. The uses are limitless.

Oxford Falls is a small gourmet company, specializing in handcrafted gourmet mixes, sauces and dressings. We've been cranking them out from our worldwide headquarters in Starkville Mississippi since 1996. Originally emanating from a restaurant beginning to the State's largest gourmet bottler.

What makes our Gluten Free Vegan Worcestershire Sauce so unique, is that Beefheads and vegans alike will enjoy this item equally. Taste was never sacrificed in the recipe development. In fact, taste is always the number one driver for any product we create. That's why, at times, we've been slow coming to market with an item, just making sure it tastes as great as the rest of our product line. Our philosophy is and will continue to be, putting first rate quality ingredients into our recipes and bottles above all else.

All we ask from you is that you tell your specialty retailer your interest in this item. Hopefully your persuasion will get this on their shelves. So you and countless others will be able to enjoy this concoction we've created without having to travel to endless destinations to obtain.