Wake up Crabby

2010-10-04T12:13:00.004-05:00

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 caveats. 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.

2010-09-17T12:48:00.006-05:00

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.

2010-09-07T12:59:00.004-05:00

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.

2010-09-02T11:04:00.004-05:00

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.

2010-08-26T11:24:00.002-05:00

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.

2010-08-23T10:55:00.004-05:00

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.

2010-08-10T13:04:00.007-05:00

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.

2010-08-03T11:22:00.018-05:00

A final ode to the power of the Pulley Bone Or
How to make Drunk Chicken on a small Weber grill

Today I get my inspiration from MacGuyver, the man, the Myth, the Legend and the mother of necessity-invention. Cooking a whole chicken on the grill can be a daunting task, if you want to keep all pieces parts moist and tender. Hence drunk chicken was invented...along with various implements of destruction to assist in the endeavor. As well as an homage to our Pulley Bone BBQ Sauce and Rib Rub. Yup we actually sell something. The BBQ sauce is Carolina inspired with it being a thin cider vinegar based sauce that soaks down into the meay fibers. The rib Rub has more sugar than salt, so with the accompanying spices, it glazes on the meat surface.

First off, wash chicken, pull out the innerds. Rub Pulley Bone Rib Rub on the bird liberally. Step two, pop the top of a beersoda and insert it in the cavity of the chicken-everyrthing being upright. Lowes makes a beer can chicken stand that houses the beer, chicken and has more stability. Set aside for now. Step 3, light the grill. We used apple and hickory chips for the smoking wood, this is a good time to get them soaking too.

The next steps are the MacGuyver portion of the program... Take two sheets of heavy duty aluminum foil and cut them about 54 inches long. Fold them together and fold again lengthwise like a big foil belt. Using your grill lid, form the foil to the circle representing the outside portion of the inner circle, or where the grill grate meets the grill bottom. You'll need this to be about a 6 inch extension, so the chicken will sit properly in the grill and still be able to vent the smoke. Rake coals to one side-preferably in the direction of a breeze. I put a tin pan down where the chicken will be, simply to make cleaning the grill easier (this step not necessary if you like to scrub). Place wood chips over coals after wringing out excess water from the soaking. When smoke starts, place chicken on opposite side of coals and place lid with the vents over the chicken.

From time to time you might need to check coals to make sure the fire is working properly. The cooking process should take about two to 3 hours depending on amount of coals used, size of chicken and how many times you've been peeping in. When juices come out clear or meat thermometer reaches 180F then pull off chicken and discard beer.

You can wrap the chicken in foil to keep warm and in fact, steam a bit longer. We served it as a half chicken with corn on the cob and wild rice. Healthy eh? Dissect the chicken any way you wish to serve, but Pulley Bone BBQ Sauce sure goes good with it.

If this post looks good to you feel free to comment here, and please ask your favorite specialty store to stock up on the Pulley Bone items.

2010-08-02T10:10:00.009-05:00

If Sandra Lee thought She was this good...Or More fun with food.
AKA How to make your very own Oil Spill.

Ok, in the interest of full disclosure, no I did not make the poundcake. I found that Kroger can make a pretty mean poundcake if you pick the right time to hit the bakery. Since the requisite dessert would involve grilling poundcake, I Sandra Lee'd a bit (gasp).

First off you will need a few ingredients to make Oil Spill. A grill, poundcake, a spatula, Hershey's Chocolate Syrup, Pepperidge Farm Chocolate Goldfish. Whipped cream optional.
Time for a Mountain Dew break. Need caffeinated inspiration...

Sometimes it is better to grill the poundcake before grilling the entree, depends on the entree and how much grill grate destruction it will cause (like slathered bbq chicken type stuff) by the remnants. Grill to toast the poundcake, or make fancy lines if you can. Grilling poundcake toasts the outside to a crunchy goodness while the insides remains moist and yummy. Always use a spatula instead of tongs. Trust me, there is practical knowledge involving crumbled poundcake and massive pouting.
For this event we used Cajun Coconut Poundcake. Don't really know why it's cajun, but run with it since it's the theme...

First off grill the poundcake to toast the outside and add a mild smoky note to it. Now off to assemblyland...
With your dessert plate, make a pool of chocolate sauce simulated "oil." Place poundcake on the edge of the "slick" about 1/4 in. Drizzle edge of poundcake in the slick with a few streams of chocolate sauce to simulate waves of washed on oil. To finish, simply place chololate goldfish-upside down on the pool of chocolate sauce you started with. Whipped cream optional placed on the tall end, away from the pool, to simulate the mounding or dunes.

Ok I'm a sick puppy, but this tastes great, easy to make and might remind us a bit of how we are destroying the Earth, one fill up at a time.

2010-07-08T10:51:00.008-05:00

Who's up for MOINK Balls?

First up Let me credit the originator of said Moink Balls to Larry Galan, who is renowned on twitter as @BBQGrail. Don't rightly know what he was thinking at the time, but I'm glad he was lucid enough to jot his idea down.

I have never seen his recipe for the moink ball, but it intrigued me and anything with bacon, I'll give it a shot. That's the pig in me.

In a moment of clarity this July 4th weekend, I created this version of Moink Balls for which I'll be happy to share. Along with dazzling photography, four part harmony and spell check.

Moink Balls

1-2 pounds of thick cut applewood smoked bacon
1 pound ground beef
1 pound ground pork1 pound ground ham or hot sausage (I chose the latter)
3 eggs (beaten)
1/3 cup milk1 1/2 cups bread crumbs
Mix all ingredients in a large bowl. Take one slice of bacon, cut in half, and on it's side form into a circle. That is the maximum size you can make a Moink Ball. I chose to make about a 2 ounce one, a bit smaller than the max, basically for size appeal-still appropriate eating with toothpick. Form and roll out balls. Cut bacon in half to wrap around meatballs, stab with a toothpick to attach the ends of the bacon to prevent shrivel/separation.

Grill on opposite side of flame source. I used a gas grill, and had loads of applewood smoking chips in chip caddy for effect. Smoke until done to your liking at around a 350 degree temperature.

Now to the Bourbon Glaze.

1 cup brown sugar
1/4 cup cider vinegar
1/4 cup bourbon
1 tsp dry mustard
1 tsp soy sauce or tamari (gluten free)

Mix all ingredients into a one quart sauce pot, whisk well to try and dissolve mustard. Put on grill, closer to heat source to simmer. When Moink Balls are nearing completion, brush bourbon glaze on them to coat. reserve remaining glaze to dip Moink Balls in if desired.

If you shy away from all things alcohol, just use one of the many apple BBQ sauces now available and ignore the bourbon glaze. Not entirely sure, but Stubbs BBQ sauces are all gluten free now, so this is an easy gluten free recipe adaption, if you sub the breadcrumbs with cooked brown rice or quinoa, and use a Gluten free BBQ sauce.

Disclaimer: Yes those are bacon wrapped stuffed jalapenos alongside the Moink Balls. Fresh from our container garden. If some of those images are a little blurry to you, I apologize. I couldn't hold a camera still if my life depended on it. Lesson Learned tripods are in my future.

Hope you enjoy it. They sure were awesome.

2010-06-29T15:21:00.009-05:00

But first...A recipe

Edamame Hummus

Well here goes it. My first attempt at posting a recipe that I just whipped up. Lesson one? Use only one pack of edamame beans. Lesson two? Follow along.
Today I got to use the big honking Robot Coupe R2 food processor from back in the District Cafe hay days. Anymore it is just whipped out to chop cilantro. First up chopping up a thawed pack of edamame beans. A little large, but done.
The rest of the ingredients are listed here:

1/2 cup Tahini (sesame paste) well mixed first.
1/2 cup Extra Virgin Olive Oil
1/4 cup minced garlic
1/4 cup water
1 1/2 Lemons juice of
4 tsp Oxford Falls new Vegan Gluten Free Worcestershire Sauce
2 Tbsp Chopped sun dried tomatoes 1 Tbsp smoked paprika
1 tsp Black Hawaiian Lava Salt
1 tsp cracked black pepper
2 dashes Tabasco hot saucePretty simple instructions from here. Dump remaining ingredients into mixing bowl, replace safety lid then turn on food processor and scream out Bonzai! You might have to adjust water or olive oil for the consistency you desire. Of course you could use regular salt or even better our London Dry Steak Grinder for the salt and pepper part. or you could use Cavender's Greek Seasoning too. Continue beating the snot out of the edamame mixture until it is the desired consistence for you. Transfer to a bowl and refrigerate until serving.
My suggestion is buying whole wheat pita bread, slicing it pieshaped into 6 triangles. Separate wedges to make 12 triangles per pita. Place on baking sheet. Brush one side with olive oil and sprinkle a bit of sea salt or London Dry Steak Grinder on the oiled side. Throw into a 350 degree oven until triangles are crisp enough for you. About 10 minutesish.

Once I get the chips made a swanky finished image will be posted here. Bring plenty of extra napkins (to pick up the drool).
*I probably would have kept using olive oil to thin, then I realized that when making regular hummus one uses the liquid from the chick peas too. Duh.

2010-06-28T11:56:00.002-05:00

Coming soon

New news about new website, blog posting, new products like our.......

2010-06-22T13:44:00.003-05:00

Forgive Me for I have sinned.

It's been a while since my last blog entry. Spring has come and gone. Would it help if I shared some jalapenos or grape tomatoes from our container garden? Or some bird hijinx from the feeders I have installed in the back yard?

We are working on a few new products for release in July. Some friends from across the country have tried one of them and I'm getting serious rave reviews. Suffice it to say that both items will be helpful for grilling.

In the meantime here is an image to remind you of summertime in Mississippi. Stay cool. See you again soon. (image courtesy of Strangebrew Coffee House-Starkville, MS)

2010-03-24T11:46:00.004-05:00

Update:

Spring is here. Easter and Kentucky Derby getting ready to enter your minds in that foodie kind of vision or fog depending on your senses. Today we're priming the pump of imagination with a retro-look in the mirror of last years spring inspired creations.

Yes Bacon wrapped Peeps and Dr. Jack's Mint Julep Cake. Make a tray of bacon wrapped peeps, warm em' up slightly and top them on a fried egg over a waffle and drizzle with maple syrup. Absolutely the best train wreck breakfast a kid could love.

For dessert how about a chocolate bundt cake with a bit of bourbon, some Dr. Jack's Mint Julep Mix, toasted pecans and some Andes mint pieces. Enjoy!

2010-03-19T12:39:00.003-05:00

Well that went well.

New contest!

The next three people who can tell us the location of this landmark wins a bottle of our new steak remoulade. Yes a new mayonnaise based sauce with goodies like capers, cornichons, tarragon and a really incredible dijon mustard.

To win, you must Direct Message me (DM) on twitter with the correct answer. Contest only eligible for US residents (can't swing the out of country shipping). Former winners for the last 60 days are not eligible. Good luck!

Part of this gimmick is to put this in your hands and evaluate it. Please try and give us your honest opinion. Needs salt? Less salt? Stuff like that. As always thank you very much for supporting our humble efforts.

2010-03-19T11:19:00.004-05:00

New contest. Yippee!!!

Here are the details: First three people to identify the place (town) where this landmark is located will win a bottle of the first batch of our Steak Remoulade.

This handy little condiment is made with mayonnaise, tarragon, capers, cornichons, smoked paprika and a really awesome dijon mustard.

To respond you must answer on twitter using the DM format (Direct Message). The first three with the correct answer win! Past winners in the last 60 days are not eligible.

Since this is an inaugural test batch, we'd also appreciate any feedback you could give us as well once you try it.

2010-03-15T11:12:00.003-05:00

Can you smell what the doofus is cooking?

Yup. Back at the old test kitchen with inspiration. Seems creating the prototype peach mint julep just managed to get the ole juices flowing. Today we're attempting the first Batch of a Steak Remoulade sauce. What's in it you axe? How about a little mayo, some killer dijon mustard, garlic, capers, parsley and a few secret spices.

Ok, that hurts, you can stop twisting my arm. Cornichons and smoked paprika. Step one is formulation, step two is ph value and step three is shelf stability test. So this one folks probably won't be ready until Mid June at the earliest.

Peach Mint Julep, Steak Remoulade and a New Finishing Sauce in the works. Stay tuned. We just Might need some taste testers to help us.

2010-03-05T12:21:00.003-06:00

Who in their right mind would give out company secrets?

You have heard of the Recalls surrounding HVP?

We have too. In fact one of our food service suppliers-U.S. Foodservice, in Jackson Mississippi gave us the heads up about a possible recall on Tuesday, March 2. Thank you Josh Ard. I figured it was either one of 3 possible reasons. 1 Botulism. 2 Salmonella. 3 Undeclared allergens. If it was number one or three we were ready to immediately notify our customers about the danger and have our products pulled off the shelves at once.

You don't mess around with botulism ever.

Hidden allergens are always dangerous, especially tree nuts, especially to those that trigger sever allergic reactions. If the undeclared allergen was not already published on our label, we would have immediately call for our retailers to pull our products in question. Mind you we didn't screw the pooch here, a supplied product was the guilty culprit. If the undeclared allergen also happened to be one already in our recipe, ie. shellfish, our label would have already declared it and you would be able to consume it safely.

Salmonella is a different critter. While botulism kills through central nervous system, salmonella is a gastro-intestinal issue. All salmonella can be destroyed completely when an item reaches an internal temperature of 170 degrees for at least 10 minutes. Ever wonder why they ask you to boil water if there has been a water company issue? This is why. Heat kills uninvited organisms.

We contacted Mississippi State Universities Food Science and Nutrition Department on Tuesday to explore the salmonella issue. Research proved the 170 degree killing thing. So I felt better about our chances of having to recall our products if salmonella was indeed the culprit.

All of our items we create using these soup bases are cooked to an internal temperature of at least 180 degrees. That includes all bloody mary mixes and salsas. We use only Minors brand (a division of Nestle Foodservice) soup bases, made without MSG for their quality, consistency and flavor profile. Have been for at least 3 years.

As of today, the FDA has cleared the use of these products if used in a cooking application for foodservice. Remember this recall for HVP dates back to products using HVP since late October until the end of February. That's a lot of food out there in the worldwide economy. An interesting thing we've learned in this process is that U.S. Foodservice in Memphis and Jackson have our backs. We thank them for their timeliness and communication. When they knew something, we knew it. We do have a plan if we ever have to recall one of our items, and we are very thankful that we didn't have to use it.

You can rest easy if you buy an Oxford Falls product. We strive for wholesomeness daily. It's our number one priority. We will always strive to bring you the freshest, safest, tastiest products out there, from our humble little Mississippi kitchen.

That's our promise to you.

2010-03-04T09:51:00.003-06:00

My apologies up front.

One of you answered here, the other on twitter. A simple salient detail I left out inadvertently was to tweet the answer. Both answered near the same time, but I cannot determine who answered first. I'm sorry. My bad. So I declare a do over.

The next person to answer this question CORRECTLY (this time) wins. But you must tweet your answer. That way we all can see who wins in real twitter time. Here's the question...

How many feet are in a mile?

Thank you.

WE HAVE A WINNER!

Michelle @FunkyChunks tweeted 5280 first so she wins the swag. Honorary Miss Hospitality prizes go out to Renee @RJFlamingo for making that question a one of philosophy. Thanks kids for everything.

2010-03-04T09:32:00.002-06:00

Judgment Day

First off. I am incredibly blessed to have friends like you. You give me encouragement, inspiration, and a few chuckles along this path. Thank you.

Now for the contest. Remember the first one to answer wins. Here is the million dollar question....

How many pancakes does it take to fit into a dog house?

2010-02-18T11:01:00.003-06:00

Help!

We could use your help. I've seen competitor's testimonials from their customers on twitter. We think these are very effective. We also think our products are better. So we need your help.

If you have recently used one of our products please tweet about it. Use @oxfordfalls in your tweet, so I can re-tweet it. Anything you can say about how you used it, what the response was, anything good or bad. We think honesty is the best policy. Tweet from the heart.

We'll do our best to monitor your tweets and re-tweet them. We'll also collect all of them, and one lucky customer will win an assortment basket of our products, just for your verbiage. So post something soon, because on February 26 we'll pick a tweet and reward the one who tweeted about us.

We are much smaller than these Gourmet Giants, don't have nearly the funding for expensive marketing and ad campaigns. So guerrilla marketing, like the twitter would help our cause a whole bunch. Here's hoping that this will increase our exposure and placements so we can be closer to those less fortunate than you who want our products but cannot find them nearby.

Thank you very much for your efforts in promoting our little dog and pony show. We are blessed to have good customers like yourself.

2010-01-04T10:15:00.005-06:00

New Year, New Big Shiny Things

We're sorry we havent posted on our blog for a while. The Christmas Holidays keep getting later and busier each year. You see our core customers-Mom and Pop Specialty stores have been getting hit over the head by the economic fearmongers. That makes them fear, and instead of ordering usual Christmas Inventory in October, they wait until customers start trickling in. That means we get bombarded up until the 23rd of December with orders and "where's my order?" calls. But we've dug out of it and are recharged and ready for the new year.

New this year is our location in the megashoppingeyecandyforretailers known as Americasmart in Atlanta. We have relocated to the Delectable Samplings Showroom. For those travelling to Atlanta It is located in Building 2 West Wing, 8th Floor, Suite 882. Alton Brown and Tyler Florence will make appearances this Market. So stop by and take advantage of our crazy good show specials-like tire rotation every 10 thousand miles and free egg roll with bobo platter.

2009-11-25T11:47:00.002-06:00

Happy Thanksgiving Everyone

Turkey day is just a few moments away. While we all are excited about the upcoming feast and time with family and/or friends, please take time and consider those less fortunate. Donate a canned good to the local food pantry, visit a nursing home, rake some leaves for an elderly neighbor, and yes plow a drive if you have been blessed with snow.

With the Nations unemployment rate over 10% there is a lot of hurt to go around. Take a stand. You'll bring light into the darkness of the eyes of someone less fortunate than you, and a feeling in your soul that only comes with service to others.

2009-10-16T10:43:00.005-05:00

Getting all cranked up about Halloween?

Thinking of having a Halloween Party? Well our body parts salsa would be a killer addition to your food spread. Think about it. Dix and Titties. Something everyone can sink their teeth into.

2009-09-15T11:37:00.004-05:00

Awesomer BBQ Sandwich

Pardon the spelling but this sandwich was awesome. Trump it with a few slices of bacon and amp up the pigginess! We started with a pork shoulder and coated it liberally with our Pulley Bone Dry Glaze. Then after waiting for an hour to let the glaze do it's magic-subjected the shoulder to our weber grill with Kingsford Briquettes and Hickory Chunks. 6 hours later the shoulder was oh so tender. After allowing the shoulder to rest a moment in foil, and after cooling down enough to handle, the meat was pulled off the bone with the greatest of ease. A little chopping later and we're thinking of sammiches!

The wife made some exceptional cole slaw, just peppery enough to blend in with the cabbage, green onion, carrots, cider vinegar, mayo, and garlic. Assembling the BBQ sandwiches takes balance in more than one way. First balancing the flavors that will go into the sandwich, and surely balancing the huge pile of BBQ pork in that always too small bun. First off we glazed the bun with butter and browned it to a golden hue. Second, we placed three strips of bacon on the bottom bun followed by an ample pile of pork. In the other corner we placed a heaping pile of coleslaw on the top bun and gently added a sweet pickled green tomato slice for that wow crunchiness.

Now comes the finishing touches. Liberally adding our Pulley Bone BBQ sauce on top of the meat pile to add Life to all things BBQ. All that was left was the feasting and the ceremonial hosing down of the guests.

2009-08-26T20:39:00.003-05:00

Urban Gardening

Ever see TAM jalapenos? These tasty morsels, born in the mad science botany labs of Texas A&M University have been genetically engineered to be more disease resistant and mild in heat profile. Yes Mildred Milktoast you can now have somethings made with TAM jalapenos that have that wonderful jalapeno flavor and it's not hot! Nachos for Norwegians! Spice for Sweeds! We have been growing our TAM jalapenos just outside our worldwide headquarters. We are working on developing new recipes with these mild peppers. We'll keep you posted.

2009-08-19T10:29:00.004-05:00

Announcing our first price increase this year.

We are sorry to inform you that our wholesale prices on some of our items are going up in price.

Raw costs keep going up, in fact the cost just of tomato juice has gone up 40% this year. It seems going up in price is an American tradition which we cannot avoid any longer.

Beginning Friday August 21 the new prices will take effect. We are still taking orders until then and booking them at the current price, irrespective of the delivery date. Thank you for supporting us, we appreciate your patronage, and will keep toeing the line on costs to keep our boutique product affordable.

2009-08-03T11:35:00.006-05:00

Thinking about Turds.

Before you get all hinkey on us, we're talking today about Jalapeno Turds! Yes the strangely named tasty treat with a happy coating of Bacon! Here is the rundown. Cut fresh jalapenos in half lengthwise and seed and stem. Fill one half with cream cheese, then place on top of that-one cocktail smokie. Now wrap in thick cut hickory smoked pepper bacon, stick with wet toothpick and move on to the next piece until all the turds are ready. Grill on low heat, allowing the bacon to cook to your liking and the pepper to cook inside.
If the fire is too hot, the flames from the bacon drippings will scare away even firefighters. Yes we know because we freaked out the neighbors yesterday! When finished drizzle some of our Oxford Falls Raspberry Chipotle Sauce for that Wow! Have plenty of extra napkins!

2009-07-28T11:51:00.006-05:00

The Cloak and Dagger Veil has lifted...Introducing

Bacon Cheeseburger Bloody Mary Mix!

At long last we can proudly introduce our newest taste sensation the Oxford Falls Bacon Cheeseburger Bloody Mary Mix. To answer your first question? Yes it does taste like a real bacon cheeseburger. To answer your second question? Because we can! Imagine a world in which you can have a bacon cheeseburger in liquid form...well that time is right now right here! This special creation is made with of course bacon and beefy goodness, but can you imagine mustard, pickles, onion, hickory overtones as well? All you have to do to put your hands on a bottle is to ask your specialty store to get it for you. We certainly appreciate your help, like we are just as confident you"ll appreciate our newest mix. If you want fries with that...may we suggest potato vodka? But we prefer Hot Monkey Vodka!

2009-07-26T15:04:00.005-05:00

A special comment for our friend @DrFausty

We appreciate your interest in our dog and pony show. As promised a little more about our bootleg bloody mary mix. It originated in our bar when we were imprisoned in restaurant life for 13 years. It's made with tomato juice, not tomato paste or powder (eliminating that pasty taste and adding fresh made to the psyche), it has bits of carrot, celery and red and green bell pepper in it. It also features a traditional recipe with lemon and lime juices, horseradish, sea salt, spices, and Lea & Perrins worcestershire sauce. We cook and bottle it hot which becomes the preserving action. Hence it is all natural because of the process. It is a tasty "celeryesque" cocktail and when dressed to resemble Carmen Miranda's hat with pickled string beans, celery stalk, skewered cherry tomatoes or anything you can stab on a stick-it's a brunch spectacle. I hope this helps tease you just a little. I don't mind sending you a bottle-you are the one working today it seems!

As a post script-I noticed your avatar. And here is an image of my Boomer, RIP last year who was my Marmaduke. I miss the loveable mug.

2009-07-22T21:28:00.005-05:00

Fun with Marketing

Monday on twitter I received a link for a beta program about marketing on twitter. I looked into it and twitreply.net is the program. It works simply. I list catch phrases or buzz words, and if the words are infrequent enough to not be total spam, then I am allowed to use them and I can craft an @ to the person who used one of the buzz words I flagged.

So far some very interesting results. 75% of those who typed in bloody mary, upon my reply, viewed my website. I have added about 40 new followers in 3 days and each day get usually 2 negative replys calling me an evil spammer. I will reply and apologize as soon as I am aware.

Bottom line, this free program (as tasteless and intrusive as it is) seems to be working well. We'll keep you posted on progress and if/when diminishing return begin.

We are in Atlanta this week. Will blog about it soon for you.

2009-07-12T12:51:00.002-05:00

Had fabulous response on the roll out of the Oxford Falls Bacon Cheeseburger bloody mary mix. Folks who don't drink tomato juice were interested. Sampled a bunch and had many walk away with smiles on their faces. Took a bunch of orders this market for it. Will post images of the mix soon. For now chew on this...

2009-06-25T10:26:00.004-05:00

Truth in advertising

So much time and effort is taken to prod you into buying this and that, changing your buying habits, influencing how you think even. So we are just going to lay it on the line: We hope you buy our product. We take time and great care in each and every bottle getting "it" right. Because your trust and continued patronage is why we do this dance.

Too many times we have purchased a new item in the markets and while liking the package-the product does not meet our expectations. I think it is a byproduct of greed. No reputable company would put out an inferior product to your dinnertable-if they cared about you. I understand that there is more than one flavor in the world, but pushing the boundaries of taste for the sake of profit? We don't play that game. We make wholesome, quality products for you and/or your friends or family to enjoy. We make them in small batches for a myriad of reasons, one simply being that we have a better opportunity to control quality.

We work hard, in strict sanitary conditions, to make these products...then we usually poke fun of ourselves somewhere on the labels, either with the name itself, or something imbedded on it. Food should be fun, dining should be a source of joy each time you reach for the fork. We hear you. We source out only quality ingredients, use our imagination in providing you a tasty, wholesome and innovative product. Party on people! Life is short, have some fun today!

2009-06-22T13:54:00.003-05:00

Sorry about all our cloak and dagger hinting...

Soon we will be able to announce our newest flavor of bloody mary mixes. The labels should be in tomorrow and then we can give it a proper introduction. In the meantime how about a photo embedded in one of our mixes new labels-York Harbor. The bloody mary mix with lobster and wasabi!

2009-06-12T09:35:00.005-05:00

OK. We are going to try a little advertising hypnotism...

While we are busy preparing to introduce a new beverage product, to you, the adoring public, we thought we might dabble in a little advertising. Since it seems the only emotions Madison Avenue are evoking right now are fear and envy, we thought we'd try one of these out... So here goes the ad copy:

Buy our products or Moose gets It!

2009-06-08T21:36:00.003-05:00

A Special Thank You.

Thanks to all who attended the Mississippi Market. It was nice seeing old friends and meeting new ones. Writing orders sure didn't hurt. Being out of town made me lazy, so this week I'll concentrate on this blog to bring it up to snuff...Just in time for the Atlanta Market!

2009-05-22T12:14:00.007-05:00

Have a great Memorial Day Weekend

Make it a safe one too. But while you are out shopping, how about picking up a few bottles of our bloody mary mixes from your favorite store! You know that at some point this weekend either 1. friends will unexpectedly drop by, or 2. you'll really, really need a bloody mary to revive. Bottoms up!

Oh, please try to pause for a moment to reflect on the ultimate sacrifices by the few for the many...

2009-05-18T14:37:00.004-05:00

Apologies to the masses...

We're sorry that we haven't posted to our blog in a while. But when inspiration strikes, one must run with it. Sorry to leave you in the dark about this project, but suffice it to say that this will be one zany original mix, when we get thru tweeking it some more. As of today, the next person who calls us up @ 662.323.9696 and says "what's cooking?" will get a bottle of our newest thing to sample and render their opinion. Our newest mix involves b****, b***, c******, p******, m******, and does not have a sesame seed bun. It's called.....

2009-05-06T10:52:00.004-05:00

Hey. We got that!

Craving for some buffalo wings? But you want something just a wee bit different that the everyday wing? We have unleashed the cure! Mother Clucker's Buffalo Wing Sauce has a hint of bacon for that smoky goodness you crave. Yes that's right, our wing sauce has bacon in it to highlight a smoky undertone to your favorite chicken parts. Ask your favorite store who carries our products to pick some up for you! Your tongue will thank you!

2009-05-05T11:42:00.002-05:00

Today is Cinco de Mayo!

Go out and party like a Latin Rock Star tonight. We'll be here tomorrow with a heaping helping of our Bootleg all natural bloody mary mix to aid and comfort. Made with bits of carrot, celery and bell pepper it will help you walk upright again!

2009-04-24T11:37:00.006-05:00

I was asked to sample and take some new flavors of Philadephia Cream Cheese Spread out for a test drive.

First up-Philadelphia Brand Spinach and Artichoke Cream Cheese Spread. Initial observation was favorable. Mild, subtle flavors. This stands alone well on a cracker, but on a bagel is not flavorful enough to continue the crave. Now if you were to emulate my photo here and add spinach and a marinated artichoke heart to your cracker or multiply this effect on a bagel...

Second-Philadelphia Brand Sundried Tomato Basil Cream Cheese Spread. Initial observation was favorable as well. The sun dried tomato note was unmistakable followed up by the sweetness of basil lurking around the corner. While not as versatile as it's artichoke cousin, this spread stands well with a cracker and could be an interesting layer on a bruschetta, or carbonara pizza. I dressed it up with fresh basil leaves from our herb garden and topped the cracker with a sun dried tomato brushetta topper.

Both cracker samplers were to die for...Thanks Philly!

2009-04-14T12:50:00.004-05:00

Holy Mango!

Let me preach on to you about the virtues of our Mango Plantain Finishing sauce. First off it contains real Mangoes, real Plantains and Mojo-which is a Cuban Marinade made with lots of garlic and blood oranges. We use real sugar, not corn syrup and pectin, which make this an all natural and gluten free product. How about them tropical fruits? It has many uses. From a dipping sauce for various fried items, to a glaze for pork or lamb. Ask your favorite store to get some for you to try. They only need to order one case to open an account with us!

2009-04-09T11:38:00.004-05:00

This weekend how about trying out this
recipe on your unsuspecting family?

Whip up a Chocolate mint julep cake for Easter! Decadent chocolate cake made with Dr. Jack's Mint Julep Mix, chopped pecans, and yes a wee bit of Bourbon. A little for the cake...A little for the cook! Oh family is involved...a lot for the cook-liquid sanity. Just print off the easy recipe at our website www.oxfordstuff.com/recipes.

2009-04-06T14:24:00.004-05:00

From the "Now I've seen everything department."

Introducing Bacon wrapped Peeps. Now you can combine the crunchy, salty taste of bacon with the marshmellow goodness and food coloring of peeps! Do not try to wrap around the peep, the bacon will crumble. Just place bacon in a "scarf type of ensemble" and pig out. It seems that you could get a quicker buzz just by mainlining lard into your veins...Special thanks to baconinja for this item.

2009-03-20T14:37:00.003-05:00

Whip up a Tuna Salad Wrap with Blackberry Wasabi Sauce.

Make your basic tuna salad special with a few easy changes. First use a flour tortilla instead of plain old bread. Second drizzle some Blackberry Wasabi sauce over your spread for a color accent and especially a taste enhancement.

2009-03-18T10:58:00.003-05:00

Spring is Here in Mississippi!

Time for Spring Football, the crack of the baseball bat, long naps under the shade tree in the hammock, gardening, bridal showers, mosquitoes, fishing all day and Wake up Crabby! Hope springs eternal and before the buds fall off the fruit trees, we would like to wish you health and happiness in this new season. Thank you for your continued support and patronage. Here's to You!

2009-03-11T15:45:00.003-05:00

It's not quite Spring yet...

For those cold evenings we present Crabby
Soup with Lemongrass Chive Biscuits.

Just warm up some Wake Up Crabby on the stove or microwave. Make scratch biscuits using Bisquick and some exotic spices. Dinner is done in under 30 minutes. If you would like the recipe for those biscuits please refer to our recipe section on our website www.oxfordstuff.com.

2009-03-05T12:09:00.004-06:00

From the Outrageous Department:

Dateline Memphis: Ingredient Corporation of America introduces "Blessed Christian Sea Salt." I guess Gentiles want a cut of the Kosher Salt Market...Onward Christian Capitalists.

I don't know if I am appalled or jealous. Smart marketing? Or wrong on so many levels.

2009-03-02T15:15:00.003-06:00

No better time to think about that Derby Day Party than today (in the snow).

Try this cake recipe on for size. Dr. Jack's Chocolate Mint Julep Cake will be the hit of the party. Decadent, rich Chocolate, Bourbon soaked Pecans, Chocolate chunks and of course a helping of Dr. Jack's Mint Julep Mix turn your batter better. The recipe can be found on our website www.oxfordstuff.com in the recipe section. While you are out shopping you might want to pick up a few bottles of Dr. Jacks to aid in your julep production. All of the work has been done for you. All you have to do is add a fair amount of your favorite bourbon, crushed ice, and a mint sprig into your pewter julep cups and you and your guests are transported to the land of "Big Hats!"

2009-02-26T11:34:00.005-06:00

Time for Politics.

It seems to me that the only thing we produce in abundance in America anymore is food. Our farmers feed the world with the latest in technology and farming technique. Cudos to those in the ag. business. Did you know that America leads the world in Gourmet innovation? The English? two words-spotted dick. The French? Snails and all things 19th century-or earlier. The Italians? Seems America is teaching the Italians a thing or two about their own culinary heritage.

Only in America do we have the resources and imagination to bring in ingredients from around the world and turn them into the finds that tantalizes the palette. The world copies us almost as soon as the buzz gets started.

So take pride in America, the ingenuity, the entrepreneurs, the visionaries who produce the newest and hottest tasty trends. Support those mightily who strive to open up new and bold culinary horizons. And yes, support those vital small businesses, such as ours, who are striving each day to make the world a more wonderful, adventurous place to dine...one bottle at a time.

Big trends start out in small kitchens.

Announcing a Contest

2009-02-19T11:32:00.008-06:00

Congratulations Mauri Armstrong Davis our contest winner. She won using facebook. Thanks to all who participated.

At 3 pm central time the clock begins. The first person who calls Tiller Biscotti Company @ 601.922.9922 and mentions the phrase PRAIRE CHICKEN will win a pack of his outrageously good, killer biscotti. He has 7 flavors. You will receive one pack delivered right to your door. For those who don't know what biscotti might be-they are twice baked Italian cookies, initially in loaf form, sliced then baked the second time for the appropriate amount of crunch. Perfect for dipping into that morning cup of coffee or tea!

Winner will be announced in real time. Good luck.

This contest is being used by me to gauge the effectiveness of our blog, facebook, and twitter accounts. What better way than to get something good free!

Distinguishing Notes

2009-02-16T12:59:00.005-06:00

Ever wonder why most bloody mary mixes taste thick and pasty? Well the answer might surprise you. Most companies choose to make their mixes in huge quantities, so huge in fact that it limits what they can do. You see in the vat-o-matic time is essential to profit. Translated it means that they use tomato powder or paste and reconstitute it with water to equal the texture of tomato juice. Once they add the remaining ingredients they have to add a thickener because of the large amounts of water they needed to make their mix in the first place.

At Oxford Falls we only use pure tomato juice, not the reconstituted from paste kind, as our principal ingredient. The additional benefit of using just juice is that it has less sodium than tomato paste varieties in comparison. It's a food science thing with retorts and preservation and stuff (more science will probably only bore you.) Because we use only juice we have to process our product different. We cook each batch. That allows us the freedom to put in cool exotic ingredients into our product that the big boy's can only dream of. The result is a fresh taste, no pastiness, with unique flavor perspectives. Now try one on for size.

If you can not find a store in your area who has our mixes... You have three options. One is a direct plea to your favorite store for them to pick us up. The other is to order online from one of the retailers who ship items which can be found on our website www.oxfordstuff.com. The other option is to order a case directly from us to spread the word. That takes a bottle or two to sacrifice and your generosity may be rewarded. Either way we appreciate your interest and will work hard to please you!

Y'all need to Wake Up Crabby!

2009-02-13T13:07:00.000-06:00

We appreciate your interest in us. We strive to make the very best products known to man. It's tough doing this in Mississippi, but this is where we learned to work hard, take pride in everything we do, and expect nothing-just earn everything.

With each bottle opened you'll see the hard work, dedication and love we put into each step. Once poured, you'll see that our efforts have paid off, producing that masterful mix your taste buds are craving for.

Our secret? We make our products in small batches, not in big honking impersonal commercial vats-o-matic. With an eye for detail, we produce each product with precision-like a fine Swiss Watch. Our objective-to make a wholesome concoction using only the finest ingredients, thus insuring top quality, a product so fresh-you have to slap it just to keep it in the bottle and a rock solid alibi!

2009-02-13T12:06:00.001-06:00