DonRocks Posted May 24, 2011 Share Posted May 24, 2011 Con-grat-u-la-tions !!! Link to comment Share on other sites More sharing options...
Banco Posted May 24, 2011 Share Posted May 24, 2011 Con-grat-u-la-tions !!! Wow. Congratulations, Zora. I feel honored to be goofing off in the same board as you. Link to comment Share on other sites More sharing options...
squidsdc Posted May 24, 2011 Share Posted May 24, 2011 Yay Zora! Congrats on the win!!! Link to comment Share on other sites More sharing options...
TheMatt Posted May 24, 2011 Share Posted May 24, 2011 Big congrats, Zora! Link to comment Share on other sites More sharing options...
Pat Posted May 24, 2011 Share Posted May 24, 2011 Yay, Zora! This is wonderful. Link to comment Share on other sites More sharing options...
lperry Posted May 24, 2011 Share Posted May 24, 2011 Congratulations! Link to comment Share on other sites More sharing options...
ktmoomau Posted May 24, 2011 Share Posted May 24, 2011 Congrats! Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted May 24, 2011 Share Posted May 24, 2011 We are honored to be in the presence of her greatness. Now may we please taste some....? Link to comment Share on other sites More sharing options...
zoramargolis Posted May 24, 2011 Share Posted May 24, 2011 We are honored to be in the presence of her greatness. Now may we please taste some....? Umm--I'm hoping the former remark is ironic. Unless you were referring to my large-ness. And friends, as far as the latter goes, this is a really simple recipe (as opposed to the third-place winner, whose sauce involves wood-smoking vegetables for hours). If you have the ingredients on hand--and the only slightly obscure ones are ancho chile powder and Sriracha--it'll take you about 15 minutes to make it from start to finish. Link to comment Share on other sites More sharing options...
weezy Posted May 25, 2011 Share Posted May 25, 2011 Congratulations, zora! Link to comment Share on other sites More sharing options...
goodeats Posted May 25, 2011 Share Posted May 25, 2011 Wow! Such a wonderful story, Zora!!! Congrats!!!! Link to comment Share on other sites More sharing options...
DrXmus Posted May 25, 2011 Share Posted May 25, 2011 I just happen to have all the ingredients, including the old blackboard eraser. I'm going to have to give this combo a try soon. Seriously, the recipe sounds awesome. Link to comment Share on other sites More sharing options...
Anna Blume Posted May 25, 2011 Share Posted May 25, 2011 Umm--I'm hoping the former remark is ironic. or allusive. Zorba the Greek. Zorra the Great... Mazel tov! Link to comment Share on other sites More sharing options...
KMango Posted May 25, 2011 Share Posted May 25, 2011 High five, Zora! We are lucky you won, and can enjoy this recipe all summer long. Link to comment Share on other sites More sharing options...
Keithstg Posted May 25, 2011 Share Posted May 25, 2011 CONGRATS! Link to comment Share on other sites More sharing options...
Heather Posted May 25, 2011 Share Posted May 25, 2011 Congratulations!! Link to comment Share on other sites More sharing options...
Smita Nordwall Posted May 25, 2011 Share Posted May 25, 2011 Congratulations, Zora. Link to comment Share on other sites More sharing options...
Barbara Posted May 25, 2011 Share Posted May 25, 2011 Umm--I'm hoping the former remark is ironic. Unless you were referring to my large-ness. And friends, as far as the latter goes, this is a really simple recipe (as opposed to the third-place winner, whose sauce involves wood-smoking vegetables for hours). If you have the ingredients on hand--and the only slightly obscure ones are ancho chile powder and Sriracha--it'll take you about 15 minutes to make it from start to finish. Sounds fabulous and a piece of cake to make. The only thing I'll have to buy to make this is the "ball park" mustard. Haven't bought any of that in years. Link to comment Share on other sites More sharing options...
thetrain Posted May 25, 2011 Share Posted May 25, 2011 The only thing I'll have to buy to make this is the "ball park" mustard. Don't buy it, or stadium mustard, in Cleveland or you'll end up with the wrong kind! And thank you Zora for creating a winning simple recipe that nearly anyone can make, looking forward to trying it. Link to comment Share on other sites More sharing options...
MsDiPesto Posted May 25, 2011 Share Posted May 25, 2011 Congratulations on being recognized! With a pic to boot! Link to comment Share on other sites More sharing options...
sphere777 Posted May 25, 2011 Share Posted May 25, 2011 Congratulations on being recognized! With a pic to boot! Indeed! Congratulations. Link to comment Share on other sites More sharing options...
thistle Posted May 25, 2011 Share Posted May 25, 2011 Great job, Zora!-as much as I love my eastern NC vinegar sauce, I'll definitely give this a try. I hope you have fun judging the bbq contest... Link to comment Share on other sites More sharing options...
zoramargolis Posted May 25, 2011 Share Posted May 25, 2011 Thanks everybody for all of the good wishes! My impulsive decision to enter this bbq sauce contest and the subsequent win have been a big ego boost and a bit of a reminder that the passion I have for food and cooking resides in my heart and brain, even when the rest of my body isn't able to go along for the ride. When Bonnie Benwick from the Post called me to tell me that I had been chosen as a finalist, I had completely forgotten about entering the contest. I truly regret not being able to come to the picnic to see old friends and meet new ones, but hope that by the time of next picnic I'll be back on both feet and cooking on all cylinders again. Warm regards to all! -zora Link to comment Share on other sites More sharing options...
DonRocks Posted May 26, 2011 Author Share Posted May 26, 2011 even when the rest of my body isn't able to go along for the ride. Just remember, in today's litigious world ... sued is what hexed used to be. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted May 26, 2011 Share Posted May 26, 2011 Zora, your food knowledge is amazing and I'm happy for your winning entry. Link to comment Share on other sites More sharing options...
jm chen Posted May 26, 2011 Share Posted May 26, 2011 So exciting! Big congrats to you, Zora. Link to comment Share on other sites More sharing options...
monavano Posted May 26, 2011 Share Posted May 26, 2011 I can not wait to try this recipe! I was going to make it tonight but don't have any yellow mustard. When I make it, I'm making it right. I'm going to serve it with either pork or chicken. Am also intrigued by the smoking and Zora has become our very own grill master. Kudos! Link to comment Share on other sites More sharing options...
zoramargolis Posted May 26, 2011 Share Posted May 26, 2011 So exciting! Big congrats to you, Zora. Thanks, Jael! I loved your book! I was completely engrossed in reading it while I was in the hospital, after recent surgery--it took my mind off my misery, and for that I am truly grateful! Link to comment Share on other sites More sharing options...
lion Posted May 26, 2011 Share Posted May 26, 2011 Con-grat-u-la-tions !!! Congratulations! :-) Thinking about trying it for some eggplants during the first summer grilling. Any particular kind of eggplant you would recommend? Link to comment Share on other sites More sharing options...
Barbara Posted May 27, 2011 Share Posted May 27, 2011 Thanks, Jael! I loved your book! I was completely engrossed in reading it while I was in the hospital, after recent surgery--it took my mind off my misery, and for that I am truly grateful! Re: Jael's book: Pay attention to an upcoming announcement on this website! I went to the White House farmers' market today to pick up some chicken thighs from Garden Path Farms to grill this weekend with your sauce. Nena is invited to partake and, hopefully, pictures will be forthcoming. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 27, 2011 Share Posted May 27, 2011 Congratulations! :-) Thinking about trying it for some eggplants during the first summer grilling. Any particular kind of eggplant you would recommend? I like to grill slices of small eggplants like Asian or Italian ones. Link to comment Share on other sites More sharing options...
DrXmus Posted May 29, 2011 Share Posted May 29, 2011 I made Zora's sauce yesterday and slathered it on grilled chicken, with extra for the table. Six of seven people went ga-ga over it! The one abstainer can't do any spice at all, so I assumed she wouldn't be interested. I'm having more today with Popeye's chicken tenders, and the lunch is planned around the sauce! I look forward to doing it again and using pure ancho powder. All I had in the house was Penzey's and Bloemer's, so I used a tbsp. of each. Good, good stuff, Zora. Thanks! Link to comment Share on other sites More sharing options...
zoramargolis Posted May 29, 2011 Share Posted May 29, 2011 I made Zora's sauce yesterday and slathered it on grilled chicken, with extra for the table. Six of seven people went ga-ga over it! The one abstainer can't do any spice at all, so I assumed she wouldn't be interested. I'm having more today with Popeye's chicken tenders, and the lunch is planned around the sauce! I look forward to doing it again and using pure ancho powder. All I had in the house was Penzey's and Bloemer's, so I used a tbsp. of each. Good, good stuff, Zora. Thanks! Excellent news! So glad you tried it and it made you and your dinner guests happy! When I was informed that I was a finalist, two of the folks at the Washington Post who judged the contest told me in private phone conversations that they REALLY liked it. I only found out that I had actually won the contest about an hour before the story went up online. Now watch some commercial company'll take the recipe and make a million bucks bottling it as an "award-winning sauce." Link to comment Share on other sites More sharing options...
Pat Posted May 29, 2011 Share Posted May 29, 2011 I used it on grilled chicken last night too. Excellent sauce and very easy to make. Link to comment Share on other sites More sharing options...
Barbara Posted May 30, 2011 Share Posted May 30, 2011 I followed the recipe pretty much exactly, except I used Rancho Gordo New Mexican Chili Powder, instead of Ancho. When I first made and tasted the sauce, I thought it was probably too hot for people other than myself and didn't add any Sriracha. Interestingly, after sitting in the fridge for a day or so, the heat dissapated quite a bit. It was very tasty slathered on some grilled chicken thighs and there is plenty left over to use again . But, I will be sure to add some hot sauce to it before using it again. Such an easy sauce to make, it's almost a shame. Thanks, Zora! Link to comment Share on other sites More sharing options...
lion Posted May 30, 2011 Share Posted May 30, 2011 I like to grill slices of small eggplants like Asian or Italian ones. Thanks! Looking forward to trying it soon. Link to comment Share on other sites More sharing options...
Banco Posted May 30, 2011 Share Posted May 30, 2011 I followed the recipe pretty much exactly, except I used Rancho Gordo New Mexican Chili Powder, instead of Ancho. When I first made and tasted the sauce, I thought it was probably too hot for people other than myself and didn't add any Sriracha. Interestingly, after sitting in the fridge for a day or so, the heat dissapated quite a bit. It was very tasty slathered on some grilled chicken thighs and there is plenty left over to use again . But, I will be sure to add some hot sauce to it before using it again. Such an easy sauce to make, it's almost a shame. Thanks, Zora! I made it last night, doubling the recipe, and had the same experience: too spicy at first. But then when I cooked with it, it mellowed and turned out perfect. I used this on baby back ribs last night and, if you were to play a recording of the sounds my family made as we tore through those two racks of ribs, I don't think it would be work safe. Well done, Zora! Link to comment Share on other sites More sharing options...
Pat Posted May 30, 2011 Share Posted May 30, 2011 I made it last night, doubling the recipe, and had the same experience: too spicy at first. But then when I cooked with it, it mellowed and turned out perfect. I used this on baby back ribs last night and, if you were to play a recording of the sounds my family made as we tore through those two racks of ribs, I don't think it would be work safe. Well done, Zora! I used part of a leftover chicken breast in a Cobb salad and the chicken has a nice spiciness to it from the sauce that penetrated the meat. Nothing overpowering at all, but a good flavor. Link to comment Share on other sites More sharing options...
Pete Posted June 2, 2011 Share Posted June 2, 2011 I used this on baby back ribs last night and, if you were to play a recording of the sounds my family made as we tore through those two racks of ribs, I don't think it would be work safe. Well done, Zora! Ditto. What a fantastic sauce! Congratulations on winning the contest, although I find it a little odd that the winner of a BBQ sauce recipe contest wins (among other things) a collection of bottled BBQ sauces. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 2, 2011 Share Posted June 2, 2011 I made it last night, doubling the recipe, and had the same experience: too spicy at first. But then when I cooked with it, it mellowed and turned out perfect. That's why I made the amount of Sriracha unspecific--it's fiery stuff. And for the WaPo contest, please note that I called it "Spicy South Carolina Mustard Sauce." Ditto. What a fantastic sauce! Congratulations on winning the contest, although I find it a little odd that the winner of a BBQ sauce recipe contest wins (among other things) a collection of bottled BBQ sauces. Not only that, but a book of bbq sauce recipes! I have not received them yet, but I will look it all over and decide whether I have the pantry space to spare, in anticipation of lazy days when I don't feel like making my own sauce. Or maybe I'll give them away. One of them is supposed to be Rockland's sauce, which I actually like a lot. So I'll probably hang onto that one. What I am looking forward to is the bbq crawl with Jim Shahin, the Post's bbq columnist. He's taking me and the 2nd place winner backstage at three bbq restaurants, to see "how they do it"--Rockland's, Hill Country, and a third one I can't recall. As far as the Safeway-sponsored bbq competition, where I am to be an honorary judge: well, i hope they have an air-conditioned space somewhere, for me to hang out in. Spending a July day outside in downtown DC is not an ideal activity for someone whose personal comfort zone ranges up to a maximum of 78 degrees or so, with low humidity. Kind of like today. Link to comment Share on other sites More sharing options...
johnb Posted June 2, 2011 Share Posted June 2, 2011 Now watch some commercial company'll take the recipe and make a million bucks bottling it as an "award-winning sauce." You'll never know for sure because they'll say the recipe is "secret." BTW, I haven't chimed in on this thread before but congrats to my fellow WashPo culinary contest winner. I think we are in a fairly small frat-sor-ety. Alas my recipe for half-smokes served over white beans never did become Washington's "signature dish," but I have high hopes for the future of Butt-Kickin BBQ Sauce! Link to comment Share on other sites More sharing options...
Barbara Posted June 2, 2011 Share Posted June 2, 2011 As far as the Safeway-sponsored bbq competition, where I am to be an honorary judge: well, i hope they have an air-conditioned space somewhere, for me to hang out in. Spending a July day outside in downtown DC is not an ideal activity for someone whose personal comfort zone ranges up to a maximum of 78 degrees or so, with low humidity. Kind of like today. Word. Dame Edna likes to tell people that I like the temp at home to be 55 degrees and he likes it at 85--so we compromise at 55. Is it my fault the boy doesn't know from menopause? Link to comment Share on other sites More sharing options...
zoramargolis Posted June 8, 2011 Share Posted June 8, 2011 According to today's Washington Post food section, mine was the most downloaded recipe during the month of May. It brings to mind a WWI era dance craze as depicted in the Fred Astaire film "The Story of Vernon and Irene Castle" : 'Too Much Mustard' - Link to comment Share on other sites More sharing options...
monavano Posted June 8, 2011 Share Posted June 8, 2011 According to today's Washington Post food section, mine was the most downloaded recipe during the month of May. It brings to mind a WWI era dance craze as depicted in the Fred Astaire film "The Story of Vernon and Irene Castle" : 'Too Much Mustard' - Wow, congratulations! I bought yellow mustard yesterday with your recipe in mind. Link to comment Share on other sites More sharing options...
MC Horoscope Posted June 8, 2011 Share Posted June 8, 2011 Love this recipe! We've used the sauce a couple of times on chicken and want to try it on eggplant next! Link to comment Share on other sites More sharing options...
zoramargolis Posted June 8, 2011 Share Posted June 8, 2011 Love this recipe! We've used the sauce a couple of times on chicken and want to try it on eggplant next! Let me know how it tastes on vegetables. The WashPost editors added those veg recs. I've never tried it on anything but pork and chicken. Link to comment Share on other sites More sharing options...
weezy Posted April 26, 2012 Share Posted April 26, 2012 Zora -- I saw in today's WaPo online that they're having another BBQ sauce battle. Are they going to let you defend your title against all comers? Link to comment Share on other sites More sharing options...
zoramargolis Posted April 26, 2012 Share Posted April 26, 2012 I entered another sauce recipe, but I'm not sure if I'll be disqualified because I won last year. Before I sent in a recipe, I volunteered to help do the judging, but never heard back, so I guess the answer was "no." Link to comment Share on other sites More sharing options...
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