Tuesday, April 22, 2008, 09:36 AM
The Daily Iberian
April 7th 2008
THE PEOPLE OF LOUISIANA HAVE SPOKEN
The CAJUN HOT SAUCE FESTIVAL in New Iberia Parish Louisiana took place on April 4-6th and drew more than 20,000 people. First place in the competition, and running away with the coveted People’s Choice Award, was local hot sauce guru Dan Stevens of Cape Elizabeth Maine. Snatching victory from the oldest (140 years) hot sauce manufacturing company in the country, and in their own back yard, the people have spoken, and the winner of the 2008 People’s Choice award goes to Captain Mowatt’s Canceaux Sauce.
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Monday, April 21, 2008, 10:02 AM
2007 HOT PEPPER AWARDS
NEW YORK CITY
THE HOT PEPPER AWARD - BBQ SAUCE - W.O. Hesperus Company – BAR HARBOR-QUE
BBQ SAUCE – HOT
2nd - W.O. Hesperus Company - SHIPYARD BEER-B-QUE SAUCE
BBQ SAUCE – FRUIT
1st - W.O. Hesperus Company – BAR HARBOR-QUE
THE HYBRID PEPPER AWARD - Awarded to the sauce maker that thinks outside the box. The saucemaker that experiments with ingredients with products that end up being innovative and successful.
THE HYBRID PEPPER AWARD - W.O. Hesperus Company | www.eatmeimhot.com
HOT SAUCE - FRUIT
3rd - W.O. Hesperus Company – BLUE FLAME
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Sunday, April 20, 2008, 11:45 AM
SUGAR SNAP ALLIE
RECIPE INGREDIENTS:
SUGAR SNAP PEAS
BAG OF TOSTITOS SCOOPS, OR SIMILAR
SHREDDED TACO CHEESE
Captain Mowatt's CANCEAUX SAUCE
DIRECTIONS:
Place scoops on plate.
Slice snap peas into three pieces.
Nestle snap pea slices into scoops (one per scoop).
Sprinkle taco cheese (or your favorite) over scoops.
Micro-wave on high for about 30 seconds, or until cheese has melted.
Drizzle Captain Mowatt’s Canceaux Sauce over scoops
Serve.
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Friday, April 11, 2008, 11:58 AM
RECIPE
INGREDIENTS
* 2 1/2 tablespoons olive oil
* 1 pound scallops
* 2 tablespoons all-purpose flour
* 1 cup white wine
* 1 tablespoon chopped onion
* 1 tablespoon chopped green bell pepper
* 1 1/2 tablespoons chopped fresh dill
* 4 cherry tomatoes, quartered
* 3 tablespoons Captain Mowatt's Scurvy dog
* 2 tablespoons butter
DIRECTIONS
1. Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
2. Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes and Scurvy Dog. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.
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Friday, March 28, 2008, 03:05 PM
Hello,
Do you sell Canceaux Sauce only in Maine? Do you sell it anywhere in California? Can I purchase more than one bottle of this sauce? It’s the best.
Thank you,
Sheryl, in Glendale CA
Hello Sheryl,
I'm afraid it will be pretty tough finding Canceaux Sauce in California, I have customers in California and ship there 2 or 3 times a week, I ship Canceaux Sauce all over the country. Feel free to order as many bottles as you'd like, you can order right online. Don't be afraid to try some of the other hot sauces I make, you'll love them too.
dan
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