"Telluride's Own"
BBQ Sauce®

Preserved with seaweed

• Colorado's choice of the Southwestern Style
• Use as a traditional BBQ Sauce - No fat, No Cholesterol, Low Sodium, Low in Sugar & Carbs.
• Use as the base to the Classic American Pot Roast - the recipe is on the label.
• Use as the base to a Red Wine Shallot Sauce. Sauté shallots with freshly grated peppercorns and fresh thyme, add red wine and reduce by half, add BBQ sauce and heat to blend. Serve over beef or bison, pork chops or chicken breasts.
• Use as a marinade: combine with beer, red wine or whiskey. Great with brisket! Place brisket in a roasting pan or crock pot. Add BBQ sauce and liquor, cover and slow cook 325° for 3-4 hours.

  Ingredients:
  Tomato Paste (Tomatoes), Honey, Unsulfured Molasses, Cider Vinegar, (Apple Cider Vinegar), Onion, Brown Sugar, Chili Powder, Liquid Smoke, Purified Natural Liquid Wood Smoke, Water) Water, Garlic, Dry Mustard & Seaweed (Gum Xanthan)

"Telluride's Own"
Rub and Southwest Seasoning®

No MSG, very low sodium

• Use as a substitute for salt and pepper.
• Use as the base to the simple sauce.
  5 ingredients, 4 methods and 1 pan to clean!
  A protein, a cream, a fresh herb, Kendra's Seasoning ; deglace with a red or white wine.
  Pairings:
  Bison or Beef, heavy cream, thyme; deglace with a merlot. Salmon, fat free half & half, dill or tarragon; deglace with a sauvignon blanc or French sancerre. Shrimp, non fat plain yogurt, dill; deglace with a chablis. Pork sour cream or heavy cream, sage or rosemary; deglace with a pinot noir. Lamb, combo of goat cheese & heavy cream, rosemary; deglace with shiraz or pinot. Chicken works well with various herbs, creams and red or white wine. Chicken, sour cream and cilantro; deglace with a chardonnay or omit the wine and still have a delicious sauce.
• Use as a flavor enhancer to salsas and sauces
• Kendra's special mayo/dip:
  1/2 mayonnaise and 1/2 sour cream, the seasoning.
  Add a fresh herb to create a crudite dip.
  Use this unique blend as a sandwich spread or a crudite dip.
• Use as a rub when smoking or grilling.
• Sprinkle over popcorn, potatoes or over any food that needs a little "spicing up"!
• ALL NATURAL, NO MSG & VERY LOW SODIUM.
  Ingredients:
  Black Pepper, Chili Powder, Sea Salt, Garlic powder and Other Spices.
  Cooking Instruction for the Simple Sauce :
  Rub Kendra's seasoning on both sides of protein. Spray a medium sauté pan with non fat cooking spray and place pan over medium heat. Add protein, 2 tbs. finely sliced shallots, 1-2 tsp. Kendra's Kitchen Seasoning and half of the fresh herb. Heat pan until it is hot and smoking a bit. Add ½ cup of red or white wine, deglace the pan (this is the French term to bring all flavors from bottom of the pan & the protein together) Reduce to 2 tbs. liquid. Increase the heat, slide the protein to the side of the pan and add the cream * and the rest of the fresh herb and reduce to 1/3 cup. Remove protein and place on plate of platter and pour sauce over top.
  * If you are using a low fat cream product heat until sauce bubbles, do not attempt to reduce on high heat as the cream will separate; exception the nonfat half & half may be boiled and reduced to create a cream sauce.