Posted 9:48 am Wednesday, February 01, 2012
Football Fixins That Score Big With The Home Team
Inspiration is a funny thing and is often found in the strangest places. In 2007, Chris and Jennifer Dixon were on a Sunday afternoon at one of their favorite restaurants enjoying a football game when they ordered a drink. It came rimmed with Lawry's Seasoning Salt and they thought, ‘Wow. This is really good.' It was better than the usual salt-rimmed cocktails and Dixon began thinking about other possibilities.
When they returned home, he began pulling spices out of the cabinet and the drink-rimming experiment was underway. He was not much of a cook, but his wife, a former restaurateur, offered a few tips and trade secrets.
After a year of perfecting and 19 spices later, the Dixons launched Tricky Dix Mojo. Over the next year Mrs. Dixon carried the product in her purse and brought it to restaurants and friends' houses to show how the seasoning could be used.
When they returned home, he began pulling spices out of the cabinet and the drink-rimming experiment was underway. He was not much of a cook, but his wife, a former restaurateur, offered a few tips and trade secrets.
After a year of perfecting and 19 spices later, the Dixons launched Tricky Dix Mojo. Over the next year Mrs. Dixon carried the product in her purse and brought it to restaurants and friends' houses to show how the seasoning could be used.
Their exposure was limited, but word of mouth took over and people began approaching the Dixon's about purchasing the product.
Over the next year, they began looking into mass production, distribution and logo trademark. All of these pieces were put into place and in December 2010 the trademarks were established and official distribution began with online sales, This led to retail distribution at Sweet Gourmet, in Tyler in April of 2011.
“The product began as a drink rimmer for cocktails,” Dixon said, “but we have a much stronger following from customers buying Tricky Dix for use on food. A higher volume of product is used for food and the repeat customer base is stronger.”
The feedback they receive from customers has been overwhelming.
“What began as a single purpose item is being used as an all spice in any favorite dish. We get phone calls from people saying, ‘Wow, my kids just ate broccoli, and they hate broccoli,' and ‘I need twenty tins to give to my friends for Christmas,'” Mrs. Dixon said.
The product continued to grow throughout 2011 with distribution in liquor stores, gourmet markets and restaurants outside the East Texas area. They also developed Mojo, a blend of spices specifically designed for seasoning chicken and Hott Mojo, a New Mexico green chile based spice which adds a subtle or strong kick to any recipe. In March they will be releasing a new blend created for pork dishes.
“We are also coming out with a liquid chili mix that is pre-blended. Just add the meat,” Dixon said.
With their product featured at restaurant and food conventions across the Southwest, the Dixons have been working with distributors and suppliers to develop new avenues of marketing and sales.
“In March, we will be attending the national nightclub convention in Las Vegas,” Dixon said. “We are partnering with Zing Zang Bloody Mary Mix trying to market the two products together.”
Their first year of distribution far surpassed their expectations and the Dixons are excited to develop new products and avenues for growth in both the culinary and cocktail side of the product line.
“During the holidays Sweet Gourmet was going through a case of Tricky Dix every other day,” Dixon said.
“We also have outstanding feedback from customers submitting recipes and new uses for the products. It's been amazing.”
In April of 2011 they held their first Bartender's Challenge to raise funds for the Special Olympics. The event was so successful they did it again in December.
“Area bartenders created their best cocktail using the Tricky Dix seasoning,” Dixon said. “The ideas they had were pretty clever and they were all highly competitive.”
The money was raised for the Special Olympics to purchase new uniforms.
“The East Texas Special Olympics were in desperate need of new uniforms,” Mrs. Dixon said. “They haven't had new ones in several years and most of what they had were hand me downs.”
“We've been blessed with such a successful product,” Dixon said. “This is a small way that we can give back.”
Over the next year, they began looking into mass production, distribution and logo trademark. All of these pieces were put into place and in December 2010 the trademarks were established and official distribution began with online sales, This led to retail distribution at Sweet Gourmet, in Tyler in April of 2011.
“The product began as a drink rimmer for cocktails,” Dixon said, “but we have a much stronger following from customers buying Tricky Dix for use on food. A higher volume of product is used for food and the repeat customer base is stronger.”
The feedback they receive from customers has been overwhelming.
“What began as a single purpose item is being used as an all spice in any favorite dish. We get phone calls from people saying, ‘Wow, my kids just ate broccoli, and they hate broccoli,' and ‘I need twenty tins to give to my friends for Christmas,'” Mrs. Dixon said.
The product continued to grow throughout 2011 with distribution in liquor stores, gourmet markets and restaurants outside the East Texas area. They also developed Mojo, a blend of spices specifically designed for seasoning chicken and Hott Mojo, a New Mexico green chile based spice which adds a subtle or strong kick to any recipe. In March they will be releasing a new blend created for pork dishes.
“We are also coming out with a liquid chili mix that is pre-blended. Just add the meat,” Dixon said.
With their product featured at restaurant and food conventions across the Southwest, the Dixons have been working with distributors and suppliers to develop new avenues of marketing and sales.
“In March, we will be attending the national nightclub convention in Las Vegas,” Dixon said. “We are partnering with Zing Zang Bloody Mary Mix trying to market the two products together.”
Their first year of distribution far surpassed their expectations and the Dixons are excited to develop new products and avenues for growth in both the culinary and cocktail side of the product line.
“During the holidays Sweet Gourmet was going through a case of Tricky Dix every other day,” Dixon said.
“We also have outstanding feedback from customers submitting recipes and new uses for the products. It's been amazing.”
In April of 2011 they held their first Bartender's Challenge to raise funds for the Special Olympics. The event was so successful they did it again in December.
“Area bartenders created their best cocktail using the Tricky Dix seasoning,” Dixon said. “The ideas they had were pretty clever and they were all highly competitive.”
The money was raised for the Special Olympics to purchase new uniforms.
“The East Texas Special Olympics were in desperate need of new uniforms,” Mrs. Dixon said. “They haven't had new ones in several years and most of what they had were hand me downs.”
“We've been blessed with such a successful product,” Dixon said. “This is a small way that we can give back.”
OVEN FRIES
INGREDIENTS
4 russet potatoes
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 tablespoon Mojo seasoning
1/4 cup olive oil
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 400 degrees. Peel the potatoes and cut into thick fries. Spread out on a rimmed baking sheet. In a small bowl combine the mustard, garlic, seasoning and olive oil. Stir to combine. Pour over the potatoes and toss with your hands until well coated. Bake for 30 to 45 minutes until golden brown on the outside but tender on the inside. Turn with a spatula halfway through baking for even browning. Take out of the oven and sprinkle with salt.
Recipe by Christine Gardner
4 russet potatoes
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 tablespoon Mojo seasoning
1/4 cup olive oil
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 400 degrees. Peel the potatoes and cut into thick fries. Spread out on a rimmed baking sheet. In a small bowl combine the mustard, garlic, seasoning and olive oil. Stir to combine. Pour over the potatoes and toss with your hands until well coated. Bake for 30 to 45 minutes until golden brown on the outside but tender on the inside. Turn with a spatula halfway through baking for even browning. Take out of the oven and sprinkle with salt.
Recipe by Christine Gardner
DIX WHITE CHOCOLATE PRETZELS
INGREDIENTS
12 ounce bag white chocolate chips
1 to 2 tablespoons Tricky Dix
1 bag mini pretzels
DIRECTIONS
In a large bowl melt chips over a double boiler or in the microwave. Stir in the seasoning. Using tongs dip the pretzels into the chocolate and place on a baking sheet lined with wax paper. Place in the refrigerator for 30 minutes to set.
Recipe by Christine Gardner
12 ounce bag white chocolate chips
1 to 2 tablespoons Tricky Dix
1 bag mini pretzels
DIRECTIONS
In a large bowl melt chips over a double boiler or in the microwave. Stir in the seasoning. Using tongs dip the pretzels into the chocolate and place on a baking sheet lined with wax paper. Place in the refrigerator for 30 minutes to set.
Recipe by Christine Gardner
BACON WRAPPED PARMESAN STICKS
INGREDIENTS
1 box Pepperidge Farm Sesame Snack Sticks
1/2 pound of bacon
1 cup of grated (not shredded) parmesan
2 tablespoons of Mojo
DIRECTIONS
Preheat oven to 400 degrees. Cut each bacon strip in half. Wrap each snack stick in 1/2 piece of bacon, securing with a toothpick. Place on cookie sheet that has been sprayed with vegetable cooking spray. Bake bacon wrapped snack sticks until bacon is crispy, turning sticks over half way through. Meanwhile, in a shallow dish, combine parmesan and Tricky Dix Mojo in a shallow dish. When bacon is crispy, carefully remove toothpicks and roll each stick in parmesan mixture.
Recipe from trickydixmojo.com
1 box Pepperidge Farm Sesame Snack Sticks
1/2 pound of bacon
1 cup of grated (not shredded) parmesan
2 tablespoons of Mojo
DIRECTIONS
Preheat oven to 400 degrees. Cut each bacon strip in half. Wrap each snack stick in 1/2 piece of bacon, securing with a toothpick. Place on cookie sheet that has been sprayed with vegetable cooking spray. Bake bacon wrapped snack sticks until bacon is crispy, turning sticks over half way through. Meanwhile, in a shallow dish, combine parmesan and Tricky Dix Mojo in a shallow dish. When bacon is crispy, carefully remove toothpicks and roll each stick in parmesan mixture.
Recipe from trickydixmojo.com
RANCH DIP
INGREDIENTS
16 ounces sour cream
1/2 packet of ranch seasoning
3 tablespoons of Mojo
DIRECTIONS
Combine all ingredients and chill. Serve with your favorite chip.
Recipe from trickydixmojo.com
16 ounces sour cream
1/2 packet of ranch seasoning
3 tablespoons of Mojo
DIRECTIONS
Combine all ingredients and chill. Serve with your favorite chip.
Recipe from trickydixmojo.com
DEVILED EGG DIP WITH TOAST POINTS
INGREDIENTS
6 eggs, hardboiled and peeled
1 tablespoon lemon juice
1 tablespoon white vinegar
1 tablespoon yellow mustard
1/4 cup mayonnaise
1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped
3 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon paprika
DIRECTIONS
Slice eggs in half, remove the yolks and place in a large bowl. Add to the yolks the lemon juice, vinegar, mustard and mayonnaise. Using a fork, mash the mixture into a paste. Add the chives, parsley, milk, salt and pepper and stir to combine. Chop the egg whites into a small dice. Carefully stir the egg whites into the dip. Chill for 30 minutes before serving. Serve with toasted white bread that has been cut into fourths. Makes approximately 2 cups.
Recipe by Christine Gardner
6 eggs, hardboiled and peeled
1 tablespoon lemon juice
1 tablespoon white vinegar
1 tablespoon yellow mustard
1/4 cup mayonnaise
1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped
3 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon paprika
DIRECTIONS
Slice eggs in half, remove the yolks and place in a large bowl. Add to the yolks the lemon juice, vinegar, mustard and mayonnaise. Using a fork, mash the mixture into a paste. Add the chives, parsley, milk, salt and pepper and stir to combine. Chop the egg whites into a small dice. Carefully stir the egg whites into the dip. Chill for 30 minutes before serving. Serve with toasted white bread that has been cut into fourths. Makes approximately 2 cups.
Recipe by Christine Gardner
CREAMY SALSA VERDE
INGREDIENTS
1 pound tomatillos
1/2 onion, small dice
2 garlic cloves, peeled and minced
2 serrano peppers, seeds and ribs removed, minced
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1/2 avocado, mashed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup low-fat buttermilk, approx.
DIRECTIONS
Bring a large pot of water to a boil. Remove the husks from the tomatillos. Add tomatillos and blanch for approximately 5 minutes. Shock the tomatillos in cold water to stop the cooking. Place all ingredients, except buttermilk, in a food processor or blender. Pulse to combine. While pulsing, drizzle in buttermilk until mixture reaches desired consistency. Refrigerate for 20-30 minutes to let flavors combine.
Recipe by Christine Gardner
1 pound tomatillos
1/2 onion, small dice
2 garlic cloves, peeled and minced
2 serrano peppers, seeds and ribs removed, minced
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1/2 avocado, mashed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup low-fat buttermilk, approx.
DIRECTIONS
Bring a large pot of water to a boil. Remove the husks from the tomatillos. Add tomatillos and blanch for approximately 5 minutes. Shock the tomatillos in cold water to stop the cooking. Place all ingredients, except buttermilk, in a food processor or blender. Pulse to combine. While pulsing, drizzle in buttermilk until mixture reaches desired consistency. Refrigerate for 20-30 minutes to let flavors combine.
Recipe by Christine Gardner
