Monday, April 29, 2013

Mother's Day Is Just Around The Corner!

Mother's Day is Coming!

It is just two weeks away! What better way to show your beloved mother your appreciation than with a jar of Fudge Fatale's The Ultimate Chocolate Sauce! Not only is this chocolate sauce delicious, it is also gluten and soy free with no preservatives. A rich, deep chocolate flavor with a velvety consistency like none other makes this chocolate sauce to die for! You can let your mom relax on her special day while you make dinner and end the night with this choice dessert topping. 
Fudge Fatale- The Ultimate Chocolate Sauce |

Enjoy this chocolate sauce over a large bed of ice cream or add it to your favorite dessert. Also, check out the GMB Specialty Foods website for some unique recipes that will make Mother's Day truly special.  There are also some great recipes for dinner ideas you can get here. Enjoy!

Wednesday, April 24, 2013

The Garlic Survival Co. Quinoa Salad Recipe!

Garlic Survival Quinoa, Beet and Arugula Salad


Prep Time: 15 MinutesQuinoa, Beet and Arugula Salad

Cook Time: 20 Minutes

Total Time: 1 Hour 30 




  • 1/2 pound beets, peeled and sliced

  • 1 cup red quinoa

  • 2 cups water

  • 1/2 cup Garlic Survival Garlic Infused Oil

  • 1/2 cup red wine vinegar

  • 1 1/2 teaspoons white sugar

  • 1 teaspoon Garlic Survival Crushed Garlic

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2 green onions, sliced

  • 3 ounces arugula, chopped

  • 4 ounces goat or feta cheese, crumbled


  1. 1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

  2. 2. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

  3. 3. While the quinoa is cooking, whisk Garlic Survival Garlic Infused Oil  red wine vinegar, sugar, Garlic Survival Crushed Garlic, salt, and black pepper together in a large bowl.

  4. 4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

  5. 5. Stir green onions, arugula, goat or feta cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Wednesday, April 17, 2013

Touchdown Tri Tip Sandwich

Touchdown Tri Tip Sandwich

Prep Time: 3 Hours

Cook Time: 20 Minutes

Total Time: 3 Hours and 20 Minutes





2 lbs quality tri tip

1/4 cup D’oni Moondance marinade 

Kosher salt to taste 

Black pepper to taste 

2 tablespoons D’oni Bold as Love Honey Habanero mustard 

1/2 cup mayonnaise 

1 tablespoon cilantro, minced 

1 tablespoon green onions, minced 

4 slices smoked gouda

2 tablespoons olive oil 

1/4 cup brown onions, sliced thin 

1/4 cup red bell pepper, sliced thin 

1/4 cup green peppers, sliced thin 

1 cup iceberg lettuce, shredded thin 

1 avocado, sliced 

3 tablespoons olive oil or melted butter 

1 1/4 baguette 

(you’ll get 3 sandwich portions out of each baguette)



1. Marinate Meat Place Tri-Tip in a Pyrex dish or a large zip lock bag, pour marinade over the top of the meat and flip to coat beef.

2. Place meat in refrigerator and let marinate for 3 hours minimum, preferably overnight if possible.

3. Make Aioli In a small bowl mix together mustard, mayonnaise, green onions, and cilantro. This can be made up to 3 days in advance, covered and refrigerated until ready to use.

4. Grilling Meat Remove meat from marinade, season with salt and pepper and place on grill over medium heat.

5. Cook beef on one side for approximately 8 -12 minutes (watch carefully not to burn), flip beef over and cook for additional 8-12 minutes on other side. Check temperature with pocket thermometer, 130 degrees for medium rare. Adjust time on cooking depending on preference.

6. Remove meat from grill, place on plate, tent with foil and let rest 15 minutes before slicing.

7. Slice the meat thinly against the grain.

8. Sauté Vegetables (while meat is cooking) Heat olive oil in medium sauté pan, add vegetables and cook until tender. Season with salt and pepper.

9. Assembling Sandwich Cut baguette portions length wise, brush inside of baguette with olive oil and place on grill to lightly brown (be careful not to burn).

10. Place baguette bottoms on cutting board, top with shredded lettuce, sliced tri-tip, gouda cheese, sautéed veggies and avocado.

11. Generously spread aioli on the top half of each baguette, place on sandwich, tooth pick and cut in half.