Chef Mel Sauces, Inc - Our Products
Chef Mel Sauces
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ChefMel Sauces, Inc
P.O. Box 6741
Chesterfield, MO 63006


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Here are a few more ideas for ChefMel’s Gourmet Salsa (besides dipping your chips)
Great non fat topper on baked potatoes
Delicious on omelets or just scrambled eggs
Mix it with ground beef or chuck to put some zip in
   your burgers

Mix with Velveeta for a fabulous cheese dip

Mix with black beans and rice

Serve over a block of cream cheese with crackers

Very good mixed with sour cream

Cover boneless chicken breasts in a pan and simmer
   on low, serve alone or over rice, can top with cheese
   and/or sour cream.  Low fat-don’t top…low carb-
   forget the rice!

ChefMel’s Simple & Light Chicken Parm

ChefMel’s Sweet Sicilian Style Pasta Sauce
4-6 chicken breasts
Fresh baby spinach
Goat cheese
Olive oil
Italian Style Breadcrumbs
Grated parmesan cheese

Mix bread crumbs and parmesan in a bowl, 2-1 ratio.  Set aside.  Tenderize chicken and cut into medallions.  Dip medallions in olive oil, and then dip and cover in breadcrumb mixture.  Place on cooking sheet or stoneware and broil.  Place fresh baby spinach on platter uncooked to make a “bed.”  Place cooked chicken on top, scattered.  Pour ChefMel’s sauce over chicken medallions (sauce at room temp or just slightly warm) and top with crumbled goat cheese.  Serve.


Recipe for Raven Crab Cakes:
1 lb. crab claw meat
2 T. fresh cilantro
2 T. fresh squeezed lemon juice
1 t. ground thyme
2 eggs
2 cups panko bread crumbs
1 T. mayo
2 green onions finely chopped

Mix all ingredients except crab and panko. Work in 1 cup of panko, then finish with crab meat. Use 1/4 measuring cup to scoop out mixture and make patty. Cover both sides of patties with remainder of 1 cup panko bread crumbs. Fry in olive oil at medium heat until browned and crispy.

Avocado Remoulade:
1 medium ripe avocado
2 T. mayo
1/2 cup Chef Mel's HOT Gourmet Salsa

Smash avocado, add mayo and salsa and blend well. Serve with crab cakes.

San Francisco Treat Red Beans & Rice:
1 box Rice-A-Roni
2 6-8 oz links Andouille Sausage
2 cans dark red kidney beans
3 green onions chipped
1/2 cup chopped celery
1 jar Chef Mel's MEDIUM Gourmet Salsa
1 T. Cajun spice

Cook the rice per instructions. Slice sausage in 1/4 inch pieces and brown. Remove sausage, brown onions and celery in sausage drippings. Add sausage, green onions and celery to rice. Add dark red kidney beans (drained). Add ChefMel's HOT Gourmet Salsa and cajun spice. Stir well and serve.







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