Friday, September 28, 2012

Recipe of the Day

Its Friday!!! The best day of the week and you know what that means...its a good time to treat yourself to some delectable desserts! For today's recipe of the day, we have Fudge Fatale's churros with a nice chocolate dipping sauce.  This would be perfect for a mellow Friday night in front of the tv! If this isn't what you are looking for, i would recommend checking out our other dessert recipes here.  I'm sure there will be a perfect fit for your Friday night! Enjoy

Churros With Chocolate Dipping Sauce

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Total Time: 55 Minutes


  • 1/4 cup superfine sugar

  • 2 teaspoons ground cinnamon

  • 2/3 cup plus 2 tablespoons all-purpose flour

  • 1 teaspoon baking powder

  • 1 tablespoon olive oil

  • 1 cup freshly boiled water

  • 2 cups corn or vegetable oil, for deep-frying

4 ounces Fudge Fatale The Ultimate Chocolate Sauce (or 1/2 jar)



1. Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.

 2. Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.

 3. Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it’s hot enough; or if you’re using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.

 4. Preheat the oven to 175 degrees F.

 5. When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with thechurro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.

 6. Place Fudge Fatale The Ultimate Chocolate Sauce in microwave without lid for 5-8 seconds or until desired consistancy.

 7. Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.

 8. Pour the chocolate sauce into individual pots for serving and dip’n'dunk away.

Thursday, September 27, 2012

Recipe of the Day!!

Hey there guys,
So for today's recipe, we have the Norman Bishop Carne Asada Tacos!  I have had this recipe about a hundred times now and it never gets old.  Every bite is always like the first and you have to try it out.  It is a fairly simple recipe that will get to say "Wow!" every time you make it.  Enjoy!
Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically it is made from flank steak or skirt steak. It can be grilled just with salt and pepper for flavorings, or it can be marinated.

Serves 4 – 6



  • 1) Lay the flank steak in a large non-reactive bowl or baking dish. Pour Norman Bishop Carne Asada Marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
  • 2) Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking).
  • 3) Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan.
  • 4) Season both sides of the steak pieces with salt and pepper.
  • 5) Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches.
  • 6) Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

  • (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

  • Serve with either Garlic Survival Garlic Salsa or Garlic Survival Tomatillo Salsa and enjoy!!

  • Ground shipping. Continental U.S. Only.

Tuesday, September 25, 2012

New Specials


Hey there! There are a couple new, delicious products on special and you should check them out before they end! Some of our best sellers are now on special and you do not want to miss this opportunity- all Fudge Fatale sauces, Garlic Survival Tomatillo Salsa, D'oni Happy Together (just to name a few).  While you are there, I would highly recommend checking out the Recipes page which is updated daily with new, unique recipes that have been GMB approved. 


Monday, September 24, 2012

New Featured Recipe!

This is one of our new recipes that is featured on the front page.  I have actually tried it out, and to my surprise, it was delicious. Never tried swordfish before but definitely will be making this dish again! A perfect pair with Antonello's Arrabbiata Sauce!!


Antonello’s Swordfish Arrabbiata


Prep Time: 5 Minutes

Cook Time: 15 Minutes

Total Time: 20 Minutes





1 Jar of Antonello’s Arrabbiata Sauce

1/2 Jar of Antonello’s Puttanesca Sauce

6 oz. fillets 4 each of Swordfish

1/2 cup Water or fish broth

2 cups Spinach, frozen





1. Place swordfish in saute pan.

2. Add Sauce, spinach and water or fish broth.

3. Cover and simmer over low heat for 12 minutes or until fish gently separates. Serve.