MS DOTS Southern WHITE BBQ Sauces

MS DOTS Southern WHITE BBQ Sauces

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Spent Sunday with my family at Siemers Farm enjoying the pumpkin patch. 🎃 Grabbed some Lavender from Blackbird Pines Lavender Farm💐 and some of the best bbq sauce from MS DOTS Southern WHITE BBQ Sauces. 🤍 and of course pumpkin donuts 🍩 Now it’s Monday morning and I’m ready to get back to the grind.

🚛 Call or text to see how A Man & A Truck can address your mess!

#supportlocal #supportsmallbusiness #pumpkinpatch #greenbluff #spokanewa #spokanedoesntsuck #familytime #falldays #amanandatruck #amanandatruckllc
Do you want to talk business over breakfast? I've got online Jobs
Roasted Beet Salad
8 medium-size beets, tops removed and scrubbed
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled
1/2 C. or More Dots White Barbeque Sauce

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the white barbeque sauce. Taste for seasonings and add more sauce, salt and pepper to taste.

Place the arugula in a separate bowl and toss it with enough sauce to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional sauce, if desired. Serve warm or at room temperature.
Dots BLT Panzanella

INGREDIENTS
12 oz. thick-cut bacon, cut into 1" pieces
2 c. ciabatta bread, torn into small pieces
2 tsp or more minced garlic
Freshly ground black pepper
3-4 Tbsp Dots White Barbeque Sauce (add more if desired)
5 oz. arugula
1 lb. very ripe tomatoes, mixed varieties and sizes, cut into bite-size pieces
1 small red onion, thinly sliced
1/2 c. chopped fresh parsley
1/4 c. torn basil leaves

Heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside. Remove half the bacon fat and reserve.

Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper. Toast until golden brown, about 5 minutes. Transfer croutons to a bowl and set aside.

Add remaining bacon fat to sauté pan and toss with garlic over medium heat. Sauté until garlic is softened and fragrant, 1 to 2 minutes. Remove from heat and stir together with Dots White Barbeque Sauce.

Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing. Top with bacon and basil and serve immediately.
Caprese Corn Salad

INGREDIENTS
3 c. corn
1 1/2 c. halved grape tomatoes
1 c. small mozzarella balls, quartered
1/2 c. sliced basil
1/4 to 1/3 C. Dots White Barbeque Sauce
Freshly ground black pepper

In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.
Marinated Mushrooms

1 pound cremini mushrooms
1/2 C or more Dots White Barbeque Sauce
1/4 cup diced red onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon whole black peppercorns, optional
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well.
In a large bowl, combine mushrooms, Dots White Barbeque Sauce, red onion, garlic, oregano, peppercorns, red pepper flakes and season with salt and pepper, to taste.
Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days.
Serve at room temperature, garnished with parsley, if desired.
Due to smoke in the air today, DOTS SOUL FOOD will be selling their White BBQ Sauce INSIDE the Exchange Mall today. Hours: 1000-1400.
PROSCIUTTO SALAD WITH PEACH AND MOZZARELLA

Ingredients
2 tbsp pine nuts
4 oz mozzarella 115g
1 peach
2 handfuls arugula rocket
2 oz Prosciutto di Parma 60g
5 mint leaves approx
1/4 C or more Dots White Barbeque sauce

Instructions
Lightly toast the pine nuts in a dry skillet or on a baking sheet under the broiler, keeping a close eye as they can quickly burn. Set aside to cool.

Slice the mozzarella into bite sized pieces and cut the peach into slices.

Put the arugula in the bottom of a serving bowl or divide between two individual bowls. Arrange the mozzarella and peach slices over the top.

Take slices of the Prosciutto de Parma and separate into 2-4 pieces so that you can roll the pieces into a little rose shape. Place the ham roses in the salad.

Drizzle over the toasted pine nuts, roughly shred the mint leaves and scatter over the top then drizzle on Dot’s White Barbeque sauce. Add a little salt and pepper, to taste, then serve.
Dots Tuna Nicoise Salad

Vinaigrette:
1 teaspoon Dijon mustard (adjust to taste)
¾ C. Dots White Barbeque Sauce.
1 clove garlic – minced
Salt & pepper to taste
Mix all ingredients together and set aside.

Salad:
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup nicoise olives
16 anchovy fillets (optional)
16 caper berries with stems (optional)
1/2 bunch fresh chives, snipped in ½
Green leafy lettuce

1. Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

2. Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

3. To assemble the salad: Combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with green leafy lettuce, with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
Napa Cabbage Slaw

3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper
Optional: 1 tsp. or more Asian Chili Oil

Directions
In a large bowl, add the cabbage, peppers, snow peas and scallions. Pour ½ C of Dots White Barbeque Sauce (and chili oil) and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
Warm German-Style Potato Salad
1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1 C. Dots White Barbeque Sauce (add more if desired)
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. While potatoes are cooking.

Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.

Pour 1 C. of Dots White Barbeque Sauce over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
Dot’s Italian Salami Salad
15 ½ ounces can Cannellini Beans (drained, or 1 1/2 cups home cooked)
1 head Romaine Lettuce (chopped)
4 ounces Provolone Cheese (diced small)
4 ounces Salami (sliced into thin ribbons)
6 Oil (packed sun dried tomatoes, coarsely chopped)
12 Kalamata Olives (pitted and coarsely chopped)

Optional Ingredients for topping
Pepperoncini Pepper (chopped, optional)
Provolone Cheese, grated (optional)
⅓ cup Thin-Sliced Basil Leaves (optional)

1/2 cup (or more) Dots White Barbeque Sauce.

In a large bowl, combine the ingredients and mix well.
Pour the cup of Dots White Barbeque Sauce, toss to coat. Sprinkle with cheese. Garnish with pepperoncini, basil leaves, and Provolone Cheese if desired. Chill in the refrigerator and Enjoy!

These Southern White Barbecue Sauces has been proven to be used on fried meats, baked meats, seafood, fish, coleslaw, salads, etc. Dot's Soul Food was started in Hillsboro, AL in 1998, by Dorothy L Williams and is still open today.

Dot's is a country kitchen with country food served to all folks.

Operating as usual

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SOUTHERN WHITE BBQ SAUCES

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1719 W Northwest Blvd
Spokane, WA
99205
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