We open this incredible event in a hall that is supposed to fit only 70 seated people with tables but somehow we were able to mash about 100. Close quarters were a stressful idea but the interior decorating crew did a great job seating everyone pretty comfortably. It looked amazing as well, floating candles in black water, burlap with our logo atop, and random elephants adorned the tables and the bar. People began to arrive early, as excited supporters made up of family and friends probably would and appetizers and drinks were served. Baguettes with olive tapenade and bruschetta salsa started the night off right and began to fill the hungry bellies.
Amber Weg, a marketing specialist at Jansen Art Center, said that the food looked amazing and tasted even better.
Soon after guests took a seat Dan Pike spoke about how the business was going, the future of the company and introduced the hot sauce that was the star of the show, Noche Habenero. African peanut soup in a bread bowl was served next by the amazing wait staff that was conned into helping that night for little to no pay. As the soup was going out the staff downstairs began to cook and plate three types of ravioli, a beet salad and a chicken skewer all the while battling a slowly flooding kitchen due to heavy rain and a less than spectacular drainage system.
Brian Prosser, Black Market’s web guy, was totally bummed he couldn’t go, he did after all have sick children to take care of. We let him know that he missed an amazing evening!
The night ended with the guests being served a chocolate ice cream with fresh strawberries and peach sorbet with a brownie both by Mallards in Bellingham made with our new hot sauce. Dan, unfortunately for some, forgot to announce this point and surprised more than a few of our loyal fans.
“I really think the whole night was a success, I can’t express how much it means to me that so many supporters came out and….well, showed their support. Thanks to everyone who helped, we really could not have done it without you. Until the next one! P.s. we are doing catering now too,” Dan Pike, owner and operator of Black Market Hot Sauce Company.
Here is our schedule as it now stands:
Barkley Haggen, Sat. July 14, 11am-3pm
The Market at Lakeway Sat July 21, Noon-4pm
Ferndale Haggen Sat July 28, 11am-3pm
Fairhaven Haggen Sat August 4, 11am-3pm
Sehome Villiage Haggen Sat, August 11, 11am-3pm
Dan will be there to answer any questions about the sauces or about anything else you want to ask him. Ok, ask him a strange unrelated question, and I’m sure he’ll give you the answer if he knows, or come up with something random if he doesn’t! He can be kinda funny that way:D
Our Facebook page has all these events under our events tab too, so you can sign up and have the information in your own page too.
Hope you can make it; we love meeting fans and sharing our Hot Sauces!]]>
Black Market’s newest sauce is a blend of red chilies(Arbol and New Mexico), jalapenos, habaneros, and loads of garlic! It is simple yet powerful. Basically it is Peppers added to Peppers with a touch of Peppers, as well as Garlic, and Lime. It has a pungent but semi sweet begining, with a delayed heat. It is a completely natural sauce with no preservatives and no added sugar either. All of the sweet comes from the red chilis. The habaneros are there to kick it up a notch.
The color on this sauce turned out better than I could of imagined. One of my toughest critics, Ruben Galindo, Head Chef at Herb Niemanns and my old kitchen manager at my former place of employment, even enjoyed it. In his words, “really nice color. hmmm that’s really good.” He has a brutally honest temperment and is a very tough critic, so I know he did enjoy it! But who cares about Ruben (just kidding)! We just launched it on the Black Market website and it is available for purchase there now.
Please, Please, when you try it, review it on Amazon and on our website! We’ve even offered a free bottle to the first person to leave it a review! We’ve had people ask how they are supposed to review it before they get the bottle.. Well, we ship super fast, and shipping is always free! Or, if you live in the Pacific Northwest, we have a bunch of Black Market Demos coming up where we’ll be offering free tastings of all our hot sauce blends. I put a lot of work into this sauce. Please check it out. http://blackmarkethotsauce.com/product/chili-garlic-lime-black-market-hot-sauce/
For this recipe you will need:
2 bell peppers, one red one green goes well
marinated artichoke hearts
Black Market Cambodian Blend Hot Sauce
2 large deboned, deskinned chicken breasts
3 cheese blend, shredded, an Italian blend works well.
Combine chopped bell peppers, crumbled feta cheese, diced marinated artichoke hearts and Black Market Hot Sauce Co. Cambodian Blend sauce in a mixing bowl.
Butterfly the chicken breasts so you can open them up.
Fill both breasts with filling from the mixing bowl.
Drizzle olive oil in a baking dish and place breasts carefully, cover with any leftover stuffing mix then add more Cambodian blend on top, sprinkle with shredded three cheese blend.
Bake at 350 degrees in a pre-heated oven for 45-50 minutes. Cooking times will vary depending on your oven and the amount of filling each breast has. Check internal temperature to make sure chicken is fully cooked, needs to be 170F.
Plate and enjoy with your favorite side dish. White wine goes well with this my wife tells me. I prefer it paired with a cold Kokanee! I love cooking with BMHS Co. sauces. Thank you very much!
This is Dan, with a Black Market Hot Sauce Spicy Garlic Lime Apple Cider Vinaigrette Spring Salad! Yes, it’s a mouthful!
All our products are made from real ingredients with NO FILLER, NO CORN SYRUP. Peppers, Garlic, Ginger, Cilantro, Lime…. Dan personally bottles every bottle that comes out of the Black Market kitchens. Our Company is located in Northern Washington State about 10 Miles north of Bellingham at the foot of Mt. Baker. The Mountain is right above our Black Market headquarters about half a mile to the east, all uphill from there. Our amazing Black Market Hot Sauce is in about 50 locations in Whatcom County and we’re expanding very quickly.
Here is Dan in the midst of the cooking and bottling process:
We’ve just come out with 2 new products that are guaranteed to knock your socks and maybe a little bit more right off! One new flavor is the Cambodian Blend, which is fermented rather than cooked. This Cambodian has TONS OF FLAVOR and because it’s fermented, it’s also full of micronutrients and bioavailable amino acids. The second new flavor is our Pineapple Habanero blend which would almost be good on pancakes and is definitely good on chicken!. If you can’t decide which great flavor to order, take advantage of our Buy Three Get One Free special that is currently being offered. Shipping is included on all of our products.
Whisk the first 8 ingredients above together for a good blend. Build your salad from fresh baby greens, and add a generous portion of candied pecans, crumbled Chevre goat cheese, and the Black Market Spicy Garlic Lime Apple Cider Viniagrette for a quick and healthy dinner salad. I want one now. Hungry!
I had the fortune of living just outside of Tokyo for two years during my time at university. Yakisoba has been a favorite ever since. For me it started as that great breakfast comfort food when coming home at 6 a.m. after hanging out all night (or the whole weekend with no sleep; I remember a couple of those too.. ah, youth!) in one of Tokyo’s many night life districts. There would be 24 hour noodle shops or carts outside the big district stations, and the first trains of the morning always started an hour or so after the last clubs closed. Breakfast!
Now I tend to eat yakisoba for dinner, as it makes a great family meal and it’s quick and easy to prepare. Black Market Hot Sauce is a great sauce to use for making a totally original and delicious Yakisoba. I like using the Mild Black Market Hot Sauce for this because my daughter isn’t yet a fire eater, but I also keep a bottle of Medium on the side for topping to taste.
You will need:
Bring a pot of water to a boil, salt it, and add the noodles. Cook just until done, about 3 minutes. Drain in a colander and run under cool water. Toss noodles with sesame oil to keep them from sticking together and set aside. Put peanut oil in a large skillet over medium-high heat. When a water droplet will sizzle in the pan, add ginger and cook, stirring until fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges. Add basil, red pepper, cabbage and carrots to skillet and stir. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
Meanwhile, mix the soy sauce, mirin and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through.
Serve topped with chopped scallions and lime wedges and Black Market Medium Hot Sauce for kick.
photos by Nic Beckman
Prep time on this recipe is 10 minutes, plus 15 minutes cooking time.
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
One bottle of Black Market Hot Sauce – My favorite for this recipe is the Pineapple Habanero as it gives the wings a tangy sweetness just under the bite.
4 TBS unsalted butter
celery sticks for garnish
Ranch or Blue Cheese dressing for dipping
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Now heat the butter in a large skillet and pour in a generous amount of Black Market Hot Sauce. Add the cooked chicken wings to the sauce and stir gently over low heat to thoroughly coat the wings. The longer the wings simmer in the sauce, the hotter they will be. Serve warm, with celery and ranch or blue cheese dressing.
Thank you to Nic Beckman for the photos!]]>
Growing up in the Pacific Northwest has many benefits, one of them being that we become fine connoisseurs of great seafood from a young age. I remember my dad going out on his fishing boat when I was a kid and always coming home with a bucket or two of mixed bag – snapper, cod, salmon! And mom could cook! I’m carrying on the tradition in a delicious new way.
For this recipe, you’ll need a cedar grilling plank. Cooking on a plank of cedar has been a Northwest tradition for centuries. The fragrant Western Red Cedar imparts a wonderful flavor to your salmon, as the aroma fills your home. The plank must be pre-soaked prior to direct grilling. Soak it in a shallow pan of salted water for 2 hours or more hours prior to grilling.
The next ingredient is a fresh fillet of salmon or steelhead. King and sockeye are exceptional, but chum, coho, and humpie will all make a fantastic meal. If no other cuts are available, Atlantic Salmon too can be used. Rinse the salmon front and back, scraping off any scales, and set it to soak in a bowl of cool salt water for about an hour. Next, chop both a red and a green pepper into slices, 1/8th to 1/4 inches wide and halved. Slice an onion in the same way.
Lay out your salmon fillet, flesh side up, and spread the peppers and onion across it, covering the entire fillet. Get your bottle of Cambodian Black Market Hot Sauce and pour a generous amount over the fish and vegetables. Now we are ready to move the salmon to the soaked grilling plank. Drain the plank and gently transfer the fish to the cedar before laying it on your grill or oven rack.
Cooking on a soaked plank takes a little longer than cooking without one, so allow for a few extra minutes. The wonderful aroma might make you crazy while you wait. Cooking time should be 20-30 minutes, and the salmon should have an internal temperature of 135 when ready. You can also test to see if the salmon is cooked through by gently inserting a knife between the salmon’s layers near the middle. If the layers easily come apart, it’s done. Be careful to not overcook so the fish stays fully moist.
Now get ready to amaze your guests and tastebuds by flopping this fish down on the table, with a bottle of Cambodian Black Market Hot Sauce for extra garnish of course!
photos by Nic Beckman]]>
First, rinse your tenderloins and pat dry with paper towels. Lightly salt and pepper the pork and add any flavor of Black Market Hot Sauce, rubbing it generously all over the meat. Place on an oiled broiler pan or in a oiled glass cake pan and put it into the oven. Bake for about 20- 30 minutes until the pork is browned and reaches a minimum temperature of 150 degrees. It will continue to cook once out of the oven. Remove from oven and let sit for 15 min.
While the tenderloin is resting, we’ll prepare the corn tortillas, yellow or red onion, lime and fresh Cilantro. Finely dice your onions and cilantro. Cut your limes into pieces to serve with the tacos.
Warm the tortilla shells in a pan on high heat to soften them. Heat each side for about 30 seconds to a minute depending on heat. The tortillas will become soft and flexible when they are ready. For a slightly crispy tortilla texture, you can also use a little bit of oil in the Pan. Cook 1 side for about minute until it starts to get a little crispy, then the other for about half as long. Fold the tortilla in half with tongs, crispiest side out before they get too crispy and are set to a flat shape. Once removed they will crisp up a little more.
Your pork should be ready to cut now into very thin strips. Place the cut pork into the Corn tortillas along with your diced onion, Black Market Hot Sauce and fresh cilantro. Don’t forget to squeeze on some lime for truly authentic tacos.