Deep, dark and rich in flavours. Habanero, chipotle, piri-piri and roasted red peppers create a subtle 3 out of 10 heat. We balanced these out with natural brown sugar and sulfur-free molasses, then gave it another spin with Worcester, our own blend of exotic spices, liquid smoke and topped it off with just a touch of Wild Garlic.

 

 

To get ready for the May 2004 long weekend, Bistro assembled a panel of tasters to critique 10 different barbeque sauces. Each sauce was scored by the individual judges then given a combined score rating them out of 10.
The results? "PEPPERHEADS DARK SECRETS: rating 9"

Dark Secrets Gourmet BBQ Sauce was awarded the highest score amongst 10 sauces. As usual, the great folks who enjoy and play with food in Edmonton had a little fun: "A versatile sauce, well-integrated spice and sugar, not overpowering. Will still be able to steal a kiss!" ~ Nick Lees. You can read all the ratings, quotes and how they set up the Sauce-Off by clicking here.

 

EVERYONE NEEDS SOME DARK SECRETS IN THEIR PANTRY

The Romans were among the first to become 'hooked on sauces'. Their "passion for seasoning or adding flavour to their foods led them to look further afield for ideas for strong tasting sauces to pep up their meals. Vinegar had become an important condiment since brewing & wine making was discovered. In Roman days, bowls of strong vinegar were served on the table as a dipping sauce for bread, vegetables and meat. Honey & vinegar was a popular preserve…they were especially fond of onions kept this way. In Rome, virtually nothing was eaten without a sauce or dressing of some kind. To make these a wealthy Roman spice cupboard (an early pantry) contained a formidable list of dried herbs and spices. Dozens of Oriental spices were imported including pepper, the most highly valued spice. Roman gardens existed only to grow numerous fresh herbs for medicine and other flavoring such as rocket (now known as argula), sesame, anise, fennel, parsley, cumin, thyme, savory, mint and oregano.
~ Sue Shephard "Pickled, Potted and Canned"

Marcus Gavius Apicius (born in 25 B.C.) was the first and most famous Roman culinary expert. He wrote two of the earliest cookbooks and was an early eccentric who enjoyed high society and living well. Sauces and strange dishes were his specialities...how about flamingo and nighingale tongues, camel heels, roasted ostrich, or stuffed sterile sow's womb. He spent so much money on exotic food and extravagant lifestyle that as his finances dwindled, he took his own life rather than curtail his swanky life and diet.
He served under two Roman emperors as a culinary expert.

From Apicius's "Apicuis de re Coquinaria" we've added the following recipe to give you a feel for what was going on(to) the better tables in Rome back then. We've added a printer friendly version of this in the Recipes To Inspire (Kitchen Kreations section):

INGREDIENTS: 2 oz. pine nuts, 3 tbsp. vinegar (preferably red-wine vinegar), a tsp. honey, a pinch of pepper, a pinch of lovage (celery leaf) + 4 medium boiled eggs (cooked about four minutes).

HOW TO PREPARE: 1~Soak the pine nuts in the vinegar for four hours. 2~Puree with all other ingredients (except the eggs) in a blender. 3~Serve sauce seperate from the eggs, and allow guests to add according to taste.

NOTE: This makes for a fun party dish to kick things off & stays good for days. If you really want to round out the theme, serve with a honeyed wine.
You can do this by adding a half a cup of heated clear honey to a bottle of white wine and chilling before serving.

"Imperial Rome was the supermarket of the Mediterranean world. Into the city's shops and stalls flowed the bounty of an empire: grains from Africa and Egypt, venison fron Gaul, the cured meats of Andalusia, and rare spices from the East. One market, which was built by the emperor Trajan, housed 150 shops; and more than 250 mills throughout the capitol supplied flour to countless bakers."
          ~ The Horizon Cookbook

The Chefs at Pepperheads Canada also shopped far and wide for just the right ingredients to create and offer our own unique Dark Secrets. Everybody needs some Dark Secrets in their pantry. Pork comes alive when basted or marinated with this fine BBQ sauce. Ribs, beef, pork, chicken wings, meat loaf and seafood have all been given the 'thumbs up' from the Pepperheads Kitchens. This gourmet sauce was also created to add to the taste of wild game. Anything roasted or grilled, including vegetables and melted cheeses, becomes an adventure in taste. You can customize and play with this versatile BBQ sauce by adding fruit; mango, papaya, lime, bananas, starfruit and blueberries all work well. Other Pepperheads have been adding their favorite liquor with great results. Be creative, send in your favorite recipe and we'll share then online with other Pepperheads. We'll keep rounding up unusual prizes to give away. After all, sharing is what makes a special meal such a memorable occasion!

"For those who desire more heat and wish to accent that Wild Garlic sensation, add one part Wild Garlic Original Hot Sauce to four parts Dark Secrets BBQ Sauce. If you still 'desire more fire', our Dark Secrets 'Simmering Heat' Hot Sauce was created to blend smoothly with the Dark Sacrets BBQ Sauce, which allows you to take it to the next heat level, or to just doctor yours while allowing you to cook for a number of different palates in the same meal. Every good chef has a few Dark Secrets in their pantry...

"Tis an ill cook that cannot lick his own fingers."
William Shakespeare (Romeo and Juliet)

INGREDIENTS - Tomato paste, water, natural brown sugar, sulfur-free molasses, liquid smoke, habanero, chipotle, piri-piri & roasted red peppers, Worcestershire, Wild Garlic, a unique blend of spices, onions, salt and fresh ground black pepper.

SUGGESTED USES - Dark Secrets BBQ Sauce works wonderfully with all of the food groups. Pork (try it on ribs!!!), roasted vegetables, melted cheeses, meat loaf , beef, seafood, fowl and as well, this sauce was created with wild game in mind. Anything roasted or grilled becomes an adventure in taste!

HEAT -We gave this a subtle 3 out of 10 for heat. For those of you who 'desire more fire', check out our new Dark Secrets 'Simmering Heat' Hot Sauce. It blends perfectly adding a tasteful heat to the sweet rich flavours of Dark Secrets BBQ Sauce.

"I slathered some over two racks of bison back ribs I had braised for five hours in a slow oven then barbequed. The dinner table was silent except for the sound of paper napkins wiping fingers and faces as we gobbled the meat and licked the bones."
~ From: C.J. Katz's "Prairie Food Bytes" (Regina, Dec. 1st, 2004
issue)

RECIPES We'll keep adding new recipes here, so you can always have more ways to play with your Dark Secrets BBQ Sauce. You'll notice that a number of them call for a smaller amount of Wild Garlic Original Hot Sauce. That's because they compliment each other so well. For 'Printer Friendly' versions of any of recipe, simply go to the 'Recipes To Inspire' page (see: the Pepperheads section).

CJ’s BISON BACK RIBS January 17, 05

Notes: Bison back ribs are meatier than pork back ribs, but much leaner. Hence, the need to braise them in a slow oven until they are so tender they fall from the bone. Finished on the barbeque with rum-spiked Dark Secrets, you’ll be licking your fingers and gnawing at the bones. How sexy is that?

2 racks (7 ribs each) bison back ribs, or beef back ribs
1 cup red wine 1	10 oz. can beef broth
1 medium cooking onion, peeled & cut into eighths
10-12 cloves garlic, unpeeled	1 – 8” to 10” stem fresh rosemary, broken in two
10 mixed whole peppercorns	1 bay leaf

~ Compliments of CJ Katz in Regina. Be sure to check out her great Saskatchewan online food magazine at www.savourlife.ca it’s always full of new surprises and discoveries.

TEQUILA CHICKEN or FISH MARINADE & BBQ GLAZE   December 14, 04

6 tbsp. Dark Secrets BBQ Sauce	1 tsp. Dark Secrets HOT Sauce
1 tbsp. soya sauce	zest* from ½ of an orange
1 tsp. fresh grated ginger	6 sprigs of cilantro, chopped
1 tbsp. gold tequila	½ tbsp. fresh lime juice
Optional: 2 pinches of Chinese 5 spice

Mix all the ingredients & set aside just over half for brushing on as a glaze while cooking. Use the rest to marinate in a plastic bag. Marinate fish for 30 minutes, chicken for 1 hour. BBQ or bake. If you aren’t a fan of heat, skip the Dark Secrets Hot Sauce.

DARK SECRETS BBQ BURGER with CARAMELIZED ONIONS & SAUTEED MUSHROOMS   December 14, 04

1 lb. lean ground beef , or turkey	2 onions thinly sliced
5 thinly sliced mushrooms	½ tsp. honey
¼ cup Dark Secrets Gourmet BBQ Sauce 4 oz. Big Rock Traditional, Guinness, or other dark beer 2 eggs dried breadcrumbs (as needed)
1 tbsp. chopped parsley	½ tsp. Dark Secrets HOT Sauce
1 tbsp. butter	1 small diced onion
salt & pepper to taste

1. In a large bowl, place meat, Dark Secrets BBQ Sauce, egg, breadcrumbs, parsley, Dark Secrets HOT Sauce, the one small diced onion, and salt & pepper. Mix well together.
2. Divide the mixture into four pieces and form burger patties. Fry or grill burgers 6 to 7 minutes on each side until cooked through and the internal temperature has reached 165 degrees F.
3. To prepare the 2 thinly sliced onions, heat butter or margarine in a large frying pan over medium heat. Add the onions and stir frequently until the onions begin to soften. Add honey and continue to stir. Add mushrooms and sauté for a few minutes. Add salt to taste. Caramelize on low heat for about 15 minutes, stirring every few minutes. Serve burgers topped with this mixture of onions and mushrooms and your favorite garnish.

Serves four. These have a fine tasting ‘snap’ to them. If you don’t want them as hot, leave out the Dark Secrets HOT Sauce, or better yet, make one batch with and one batch without and have some fun sampling the difference. These are well worth the effort.

DARK SECRETS PLAYFUL PIZZA   December 14, 04

The beauty of a pizza is that anyone can become a chef! It’s one of the best ways to involve budding younger chefs to play in their kitchen. Throw away the measuring cups & build it to your desires. For an Asian twist…use a little cilantro, shredded carrots, snow peas & bean sprouts, which bring a nice crisp texture to the end result. Most kids will love the way Dark Secrets blends with pineapple, or see the Dark Secrets Cooking Tips/Playing With Fruit for some more fruit ideas. Spark it up with some Wild Garlic Hot Sauce, or Wild Garlic Salsa & Pizza Sauce, or fire it up with a little Dark Secrets Hot Sauce (but mix it with the Dark Secrets BBQ Sauce before adding it to the pizza). Encourage your kids to try their own creations once they know how our sauces taste. They will learn how combinations work & understand tastes. Encourage them to make a few casual notes about what they added, then, as they are tasting, update their notes with ideas on how to change toppings next time. Use smaller pizzas and have everyone make their own, then share the results/tastes around the table. It often fires up their imagination and has the family, or friends planning on the next cook-off. Casual play and quality time is so important. The best theme parties are centered around food…the possibilities are endless. You can always share your favorite combinations on our “Share Your Thoughts” page. Have fun!

NAPOLEON MANDARIN BRANDY SAUCE November 11 , 04

Options To Play With This: You can use it as a glaze for poultry (chicken, turkey, duck), sauté mushrooms and finish them off with sauce, for tofu, white fish (marlin & salmon are good too), glaze a ham or pork roast, add it to create a sweet stir fry, or toss your dry garlic ribs or wings in the sauce & finish off in the oven. Add a little mayonnaise to the sauce to create a sweet dip for fondues, fresh veggies, or for slow roasted pork. For glazed carrots: * sweat (*cook medium/low in 1 tbsp. butter & 2 tbsp. water in saucepan until the natural sugars in the carrots come out) carrots, then add 4 tbsp. glaze for 5 minutes on low to finish off. You can also add 1 tsp. *zest (grate from the mandarin peel) and/or 1 tsp. fresh chopped rosemary to the sauce before cooking. The zest adds a little tang & the rosemary adds a little herbal flavour. For the ‘heat lovers’ add Dark Secrets Hot Sauce to taste (remember a little goes a long way.)

CARIBBEAN TRIBUTE TO THE STAMPEDE August 10 , 04
(Mini-Meatballs or Hamburgers)

Method of Preparation / mini-meatballs

Fun little treats from Fred. The trick here, is the way that the addition of pineapple sets up the taste…another fruit that Dark Secrets works with. Another twist we used this recipe for was to make some very festive hamburgers! You’ll need to add bread crumbs/dust to compensate for the moisture. Cook the onions & pineapple first in a pan, cool & then mix all ingredients in a bowl. Form hamburgers and set aside any excess moisture for brushing on while they grill. Be sure to oil your grill first and let them cook a bit before flipping. We did this for the 2004 Canada Day II celebrations. They were moist, tender & loaded with juicy flavour. No need for more condiments, unless you want a bit more heat by adding Dark Secrets Hot Sauce to the desired number of patties.

BREW BURGER July 6, 04

1 lb. medium ground beef	3 garlic cloves (minced)
½ cup quick cooking rolled oats	1 tbsp.Dijon mustard
1 tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ cup Dark Secrets BBQ Sauce	1 tsp. thyme
¼ cup Big Rock Beer (try: Traditional Ale, Honey Brown, or Grasshopper)
1 tsp. dried oregano	1 medium onion (finely diced)
salt & fresh cracked pepper to taste

These could also be known as ‘Drew Burgers’, as this came in from Drew at Alberta Beef. www.albertabeef.org. For those who ‘desire more fire’, add a number of drops of Dark Secrets Hot Sauce to desired heat and mix well, or mix separate batches. It’ll provide mare buzz to your burg.

DARK SECRETS & WILD GARLIC SHORT RIBS January 15, 04

TIPS FOR DIPS:

For Your Dip Base (depending on your desires or diet) - use either sour cream, mayonnaise, yogurt, or a combination.

Then Add - your favorite Pepperheads taste…Piri-Piri Wing & Seafood Sauce, Wild Garlic Original Hot Sauce, Pepperheads Traditional BBQ Rub, Wild Garlic Salsa & Pizza Sauce to taste, or try your own combinations.

Creative options - wide open here! (See: tips for each sauce below)
Fresh herbs ~ parsley, chives, dill, thyme, oregano, cilantro.
Fruit ~ mango, lemon or lime juice, peaches.
Vegetables ~ chopped onions, garlic, tomatoes, peppers.
For Added Heat ~ add a few drops of Dark Secrets 'Simmering Heat' Hot Sauce.
Remember ~ the longer you leave your dip in the refrigerator, the more the flavours are enhanced. Overnight is recommended.

If You Are Using:
Wild Garlic Original Hot Sauce ~ This is great with your favorite herbs.
Piri-Piri Wing & Seafood Sauce ~ The refreshing summer flavours compliment garden fresh veggies, or add a small amount of honey to create a fruit dip.
Dark Secrets BBQ Sauce ~ Blends so well with fruits, you can play here with your favorite berries or tropical fruits.
Wild Garlic Salsa & Pizza Sauce ~ This really only needs sour cream & maybe a bit of garnish.
Pepperheads Traditional BBQ Rub ~ A traditional BBQ chip dip.

DARK SECRETS BBQ COOKING TIPS: ADDING FRUIT revised March 11, 04
The sweet and smoky flavours of Dark Secrets Gourmet BBQ Sauce blends very smoothly with a number of natural fruit flavours, making for great Vegetarian cooking options, creating Caribbean style dishes with tropical fruits, a Native American approach to wild meat (berries), or just fine options for marinating, slow-cooking, or adventures on the grill. Dark Secrets blends with the flavour of the fruit in very smooth fashion. Use a slow cooker or simmer on low for a couple of hours on the stove. Cover and stir occasionally. You can always squeeze in a fresh lime for accent. We used huckleberries recently at a legendary oyster party in Rossland & it was sensational with freshly delivered oysters.
Fruits we've played with: papaya, mango, star fruits (also known as carambola, these are mildly tangy like a grape), bananas, apples, peaches, blueberries, saskatoons, huckleberries, cut mandarin sections in half, or try your own experiment. When the fruit is allowed to slowly cook in the sauce, the flavours blend. Squeeze in a fresh lime to accent the flavours of your creation.
Increase the heat level of your sauce by adding Wild Garlic Original Hot Sauce (6.5 for heat). This provides the extra zing of wild garlic. We recommend 1 part to 4 parts Dark Secrets, or play with the 10-out-of-10 heat of Dark Secrets 'Simmering Heat' Hot Sauce, remembering that a little goes a long way.
Marinating: We suggest marinating in a sealed plastic bag, overnight at least, to ensure the best flavour and that your sauce will go further.
A sample suggestion: slow cook bison or elk with Dark Secrets BBQ Sauce, blueberries and fresh limejuice. A simple dish with a traditional approach. (The Native North Americans used natural berries to cure & preserve their meats.) Berries blend wonderfully. Try your first version without Wild Garlic to fully savour the rich, sweet tastes. Fresh limejuice (Key limes are a treat if available), accents the other flavours in your sauce. We could create each fruit combination as a separate recipe, or worse yet (in our minds), bring out a line of similar sauces, simply changing the feature fruit on each. The Chefs take the approach of offering you versatile sauces and plenty of options, allowing you to easily create unique recipes that will add enjoyment to your meals and a little fun in the creative process.

DARK SECRETS MEATLOAF December 8 , 03

2 lbs. ground beef (1 lb. Lean - 1 lb. Regular) 1 egg
6 tbsp. Dark Secrets BBQ Sauce ½ cup bread crumbs
2 tbsp. Wild Garlic Original Hot Sauce ¼ tsp. thyme leaf
¼ tsp. salt

These make great burger patties as well. Easy & popular!

SLOW COOKED CHICKEN BREASTS October 20 , 03

• 1 bottle Dark Secrets BBQ Sauce
  
• 1/4 bottle Wild Garlic Hot Sauce
  
• 1 tablespoon Dark Secrets Hot Sauce
  
• approx.1/2 lbs. sirloin steak (or your favorite cut)
  
• 1 fresh mango
  
• 3 medium onions

1. Place ribs in a casserole dish, marinade in Piri-Piri sauce overnight in the refrigerator.
2. Pre-heat the oven to 400 degrees.
3. Mix the marinade & ribs again.
4. Drop the oven temperature to 200 degrees and cook for 8 hours.

DARK SECRETS COWBOY CHILI

EGGPLANT (With A Dark Secret)

Coarse salt
Eggplant
Olive oil
Dark Secrets BBQ Sauce

For an interesting taste variation, sprinkle some fresh ground Parmesan cheese over the eggplant at the end. This also will work on the BBQ. ~ Urban J. Harty

DARK SECRETS GRIDDLE-BAKED CHEESE QUESADILLAS

12 Fresh tortillas
10 oz (2 ½ cups) grated melting cheese (Monterey Jack, a mild cheddar or farmer's cheese)
12 leaves of epazote (optional)
Dark Secrets BBQ Sauce

Shredded pork is nice addition. Experiment…the sky's the limit.

'ROADSHOW' DARK SECRETS & WILD GARLIC SAUCE

Dark Secrets BBQ Sauce             Wild Garlic Original Hot Sauce

Blend one part Wild Garlic Hot Sauce to four parts Dark Secrets BBQ Sauce for extra zing & that wonderful Wild Garlic taste. At our Pepperheads Canada 'Tasting Is Believing' Roadshows, we have been slow cooking pork, beef, elk, buffalo, or chicken in this flavourful sauce. The natural juices from the meat blend in nicely when using a slow cooker. When marinating, we always suggest a sealed plastic bag, so that your sauce will go further. You can baste a little more when it's on the barbecue. If you want more 'heat', simply add Dark Secrets 'Simmering Heat' Hot Sauce to your desired level.
For a special treat, try one of the exotic steaks that are available at specialty shops. Marinade with a squeeze of fresh lime (Key Lime if available) & serve with sweet potatoes, mashed with butter and Piri-Piri Wing & Seafood Sauce.

"Runnin' Low" BBQ Sauce

I was down to half a bottle of Dark Secrets, so I added a couple of jiggers of Jack Daniels. I don't particularly enjoy chicken legs....but I do now!

Wing Cooking Tips:
A common question about cooking wings is how to get the flavour into the meat itself. If you are cooking them in the oven, poke each wing with a fork a few times, then marinade them with your favorite Pepperheads sauce inside a sealed plastic bag in the fridge overnight. This allows the taste to get past the skin and into the meat.

See our "RECIPES TO INSPIRE" page for more ideas to add to your dining experiences. Send in your own creations. The Pepperheads love to search far & wide for unusual cookbooks & prizes, which we will give away a number of times a year. New recipes make our day, we love to share and the least we can do is give a little bit back!