Archive for June, 2012

  • 4 Pork Chops, cut 1 inch thick
  • Ottavio Olive Oil
  • 1 container chopped onion or one medium onion chopped
  • 1 Green Apple, cored and chopped
  • 5-6 ounces shredded Gruyere Cheese
  • 1 jar Better Than Good Moppin’ Sauce

 

 

 

 

 

 

Core and chop apple.

 

 

 

 

 

 

Heat olive oil in saute pan over medium heat and add onions and cook until tender and slightly caramelized, about 10 minutes.  Add chopped apple and 1/2 cup Moppin’ Sauce, cook until apples are tender, about 5 minutes.  Remove from heat and stir in Gruyere.

 

 

 

 

 

 

Cut deep pocket in pork chops and put 1/4 the stuffing in each, brush with more Moppin’ Sauce and place in baking dish.  Bake until pork is tender, about 35 minutes. 

 

 

 

 

 

 

Remove to serving dish and drizzle with remainder of Moppin’ Sauce.

  • 1 jar Cookwell and Company Banana’s Foster Sauce
  • 3 eggs
  • 1 cup Candied Pecans – Amaretto is the VERY best
  • 1 Banana, sliced into coins
  • 1 pie crust, unbaked

Coarsely chop pecans and spread over bottom of pie crust, top with banana slices.

Mix Banana’s Foster Sauce with eggs until well beaten and pour over pecans and bananas.  Bake at 350 degrees until set.

Serve and watch everyone’s eyes roll back.

  • 4 Ribeye Steaks
  • Cookwell & Company Bock and Brown Sugar Marinade
  • Adam’s Reserve Rib, Roast and Steak Rub
  • Robert’s Reserve Roasted Red Pepper and Onion Compote

 

 

 

 

 

 

Marinate Ribeyes in Bock & Brown Sugar Marinade for at least 20 minutes or overnight.  Season with Rib, Roast and Steak Rub and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

Top with Roasted Red Pepper and Onion Compote.

  • 2 pounds Pork, cubed
  • 1 jar Texas on The Plate Pasilla de Oaxaca
  • 2 medium Zucchini, cut into chunks
  • 1 – 16 ounce bag Carrot Chips
  • 1 can Sweet ‘n Crisp Corn
  • Adam’s Reserve Southwest Ancho Sear ‘n Crust

 

 

 

 

 

 

Heat Olive Oil in Dutch oven or heavy pot over medium high heat; meanwhile, coat pork with olive oil and then season with Southwest Ancho Sear ‘n Crust.  Place in hot oil and sear all sides until browned.

Add Pasilla de Oaxaca, corn, zucchini and carrot chips, stir to incorporate.

Cover and simmer until meat is done and carrots are tender.  Add Central Market Organics Vegetable Broth if needed.

  • Hamburger Buns
  • 1 pound Ground Beef
  • 1 jar Robert’s Reserve Southwest Dip
  • 2 tablespoons Adam’s Reserve House Rub
  • Cheddar Cheese Slices
  • 1/2 cup breadcrumbs
  • 1 egg

 

 

 

 

 

 

Mix ground beef, Southwest Dip, breadcrumbs, egg and House Rub together until well incorporated.

Grill of pan fry burgers until desired degree of doneness is attained.

Top patty with thick slice of Cheddar Cheese and place on bun.

Garnish with Pico de Gallo mixed with Mayonnaise, if desired.

  • Sourdough Rolls
  • Hamburger Patties
  • Adam’s Reserve House Rub
  • Robert’s Reserve Moroccan Sauce

 

 

 

 

 

 

 

Season Hamburger Patties with House Rub and grill or pan fry until desired degree of doneness is attained.

Mix Moroccan Sauce with Mayonnaise 50/50.

 

 

 

 

 

 

Spread Moroccan Mayonnaise on Sourdough Rolls prior to placing cooked patty.

  • Ciabatta Rolls
  • Hamburger Patties
  • Adam’s Reserve Asian Spice

Spicy Slaw

  • 1 carrot, coarsely grated
  • 1 cucumber, coarsely grated
  • Robert’s Reserve Plum Thai Garlic Sauce

 

 

 

 

 

 

Rub Hamburger Patties with olive oil and season with Asian Spice.

 

 

 

 

 

 

Grill or pan fry patties until desired degree of doneness is attained.

Mix grated carrot and cucumber with Thai Sauce

 

 

 

 

 

 

Top burger with generous amount and serve on Ciabatta Rolls.

 

  • King’s Hawaiian Buns
  • 1 – 15 ounce can Kidney Beans, drained
  • 1 – 15 ounce can Black Beans, drained
  • 3/4 cup Panko Bread Crumbs
  • 1 egg
  • 1/2 cup whole kernel Corn, drained
  • 1/2 jar Green Valley Ranch Fig and Sweet Onion Sauce

 

 

 

 

 

 

Combine beans in large bowl and mash with a fork,

Add Breadcrumbs, Corn, Egg and Sauce, mix to incorporate ingredients.

 

 

 

 

 

 

Form mixture into patties, place patties in hot olive oil over medium high heat and cook until brown and slightly crispy.

Serve with Texas on The Plate Chipotle Ketchup

  • King’s Hawaiian Buns
  • 1 pound ground meat
  • 1/2 jar Robert’s Reserve Raspberry Chipotle Sauce
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons Adam’s Reserve Hickory Smoke Rub

 

 

 

 

 

 

Raspberry Chipotle Mayonnaise

1 cup mayonnaise mixed with 1/2 jar Raspberry Chipotle Sauce

 

 

 

 

 

 

Mix ground meat, Raspberry Chipotle Sauce, egg, breadcrumbs and Rub together until all ingredients are well incorporated.

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained.

Spread Chipotle Mayo on Buns, add patty and serve!

  • 4 Onion Rolls
  • 1 Pound Ground Beef
  • 1/2 jar Texas on The Plate Pasilla de Oaxaca Chile Sauce
  • 1 egg
  • 1/2 cup breadcrumbs
  • Texas on The Plate Campfire Corn Salsa
  • Shredded Oaxaca Cheese

 

 

 

 

 

 

Mix ground meat, Pasilla de Oaxaca Chile Sauce, egg and breadcrumbs together until all ingredients are well incorporated. 

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained. 

Top each burger with Campfire Corn Salsa and Shreds of Oaxaca Cheese.

Serving Suggestion:  Serve with Black Bean & Corn Salad with Ancho Chile