recipes

Grilling-Tailgating 14 March 2019

Go Big for the Big Game

(Family Features) When your friends and family gather around the big screen for the big game, only BIG FLAVOR will do! Earn MVP status with quick and easy Johnsonville recipes featuring sausages that are big on flavor when served by themselves, or when they're included in these traditional sports-fan favorites.

Visit www.johnsonville.com for great recipes to flavor up any get-together.

Touchdown Italian Sausage Chili

12 servings
Prep: 35 minutes
Cook: 20 minutes

  • 1 package (19.76 ounces) Johnsonville Italian Sausage Links
  • 1 cup onion, chopped
  • 3 celery ribs, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon garlic, minced
  • 3 tablespoons olive oil
  • 1 large yellow pepper, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • 3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
  • 1 can (16 ounces) dark red kidney beans, rinsed and drained
  • 1 can (15 ounces) butter beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 3/4 cup black olives, sliced
  • 1/4 cup cream sherry (optional)
  • 1 tablespoon fresh basil, chopped
  • 1-1/2 teaspoons baking cocoa
  • 1/2 to 1 teaspoon pepper
  1. Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil.
  2. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.

Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

PigTails & Fries

6 servings
Prep: 10 minutes
Cook: 20 to 25 minutes

  • 1 package (13.5 to 16 ounces) Johnsonville smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks)
  • 1 package (28 ounces) frozen curly french fries
  • Oil for deep-fat frying
  • Cut sausage links in half lengthwise. Cut each half into three long strips.
  1. TO FRY: In deep-fat fryer, heat oil to 375°F. Fry french fries in batches for 3 to 6 minutes or until golden brown. Drain on paper towels. Place sausage strips in single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
  2. TO BAKE: Spread fries in single layer on baking sheet. Bake at 450°F for 17 to 20 minutes, turning once. At the same time, arrange sausage strips in single layer on separate baking sheet. Bake at 450°F for 12 to 14 minutes or until they curl. Serve with fries.

Reuben Brat Hoagie

6 servings
Prep: 20 minutes
Grill/Bake: 35 minutes

  • 1 package (19.76 ounces) Johnsonville Original Bratwurst
  • 1 large onion, sliced
  • 1 teaspoon butter
  • 1/3 cup Thousand Island salad dressing
  • 1/3 cup coarse ground mustard
  • 1 loaf (1 pound) French bread
  • 12 slices Swiss cheese, thinly sliced
  • 1 can (14 ounces) sauerkraut, drained
  1. Grill brats according to directions. When cool, cut into 1/4-inch bias slices. In skillet, sauté onion in butter until tender; set aside. In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
  2. Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.

Serving Suggestions: To grill hoagie, assemble sandwich on a large sheet of heavy-duty foil. Wrap in foil. Grill, covered, over medium-low heat for 10 minutes or until cheese is melted.

Spicy Sausage Queso

24 servings
Prep: 25 minutes

  • 1 package (16 ounces) Johnsonville All Natural Ground Italian Sausage
  • 2 pounds Velveeta cheese, cubed
  • 1 jar (16 ounces) chunky salsa
  • 1 tablespoon fennel seed, crushed
  • 2 teaspoons garlic powder
  • 1 teaspoon anise seed, crushed
  • 1/4 teaspoon dried basil
  • Garlic toast
  1. In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast.

Serving Suggestions: Add 1/4 teaspoon cayenne pepper for a spicier dish. Serve garlic toast with diced tomatoes and chopped black olives. To serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon cheese dip into bread shell. Serve with bread cubes.

Source: Johnsonville

Snacks 19 February 2019

Perfect Pops for Every Occasion

(Family Features) No matter what kind of events you have on your social calendar, you can pop up delicious treats that are sure to be a hit.

Whether hosting a get-together for the guys and tuning into the game or having a night in with the girls, freshly popped popcorn, which is naturally low in fat and calories, non-GMO and gluten free, can help you please every palate.

Sweet, spicy, salty or served in more non-traditional ways, the possibilities are endless, and perfect for everything from date night to a family movie night or even a sleepover or kids’ party. And since it’s healthy and whole grain, popcorn is a satisfying snack suitable for every occasion that you can feel good about serving.

Find more versatile, nutritious recipes for your next event at popcorn.org.

Cookies ’N Cream Popcorn

  • 12 cups popped popcorn
  • 1 package (11 ounces) white chocolate chips
  • 2 teaspoons coconut oil
  • 15 Oreo cookies, coarsely chopped
  1. Place popcorn in large bowl; set aside.
  2. In medium saucepan on low heat, melt chocolate chips and coconut oil; stir until blended.
  3. Pour melted chocolate over popcorn, stirring until well-coated. Stir in chopped Oreos.
  4. Spread mixture on baking sheet and chill until chocolate has set. Break into pieces to serve.

Serves

12 cups

Popcorn Party Pizza

  • 3 tablespoons butter
  • 1 bag (10.5 ounces) mini marshmallows
  • 2 quarts popped popcorn
  • 1 tube (.68 ounces) red piping gel
  • 1 package red raspberry fruit roll-ups
  • green jelly beans
  • coconut
  • candy-coated chocolate pieces
  1. Spray 12-inch pizza pan with cooking spray; set aside.
  2. In large saucepan over medium heat, heat butter.
  3. Stir in marshmallows until melted.
  4. Stir in popcorn until well coated.
  5. Spread mixture evenly onto prepared pizza pan.
  6. Drizzle red piping gel over “pizza” to make “sauce.”
  7. Cut small circles (about 1 1/4 inches in diameter) from fruit roll-up and place on pizza for “pepperoni” slices.
  8. Decorate as desired with jelly beans, coconut and candies. Allow to cool completely before cutting into wedges to serve.

Serves

8 slices

Popcorn and Peanut Truffles

  • 6 cups popped popcorn
  • 1 cup roasted and salted peanuts
  • 1 package (12 ounces) semisweet chocolate chips
  • 1/2 cup honey
  1. In large bowl, stir popcorn and peanuts together; set aside.
  2. In microwave-safe bowl, heat chocolate chips 10 seconds. Stir chips and repeat, stirring after each 10 seconds, until chips are melted. Warm honey in microwave 10 seconds and stir into chocolate until well blended.
  3. Pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. With small ice cream scoop, push popcorn mixture into scoop and release onto wax paper to form truffles. Refrigerate until firm.

Serves

30 pieces

Notes, Tips & Suggestions

Truffles can be stored in an airtight container up to 5 days.

Toasted Coconut and Chocolate Popcorn

  • 10 cups popped popcorn
  • 2 tablespoons butter or margarine
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup chocolate chips
  • 1 teaspoon vegetable oil
  • 1 bag (7 ounces) shredded coconut, toasted
  1. Place popcorn in large bowl; set aside.
  2. In small saucepan, combine butter, brown sugar and coconut extract; stir until melted and combined.
  3. Pour over popcorn, coating well. Spread popcorn onto large cookie sheet.
  4. In glass measuring cup, melt chocolate chips and vegetable oil in microwave on low heat until smooth. Drizzle over popcorn. Immediately sprinkle coconut over popcorn mixture; cool.
  5. Break into pieces and serve.

Serves

10 cups

Cheesy Pepperoni Popcorn

  • 1/4 cup nonfat Parmesan cheese
  • 2 teaspoons garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon dried basil leaves
  • 1/8 teaspoon dried sage
  • black pepper, to taste
  • 12 cups popped popcorn
  • 3/4 cup turkey pepperoni, cut into bite-size bits
  • olive oil cooking spray
  1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
  2. Place cooked popcorn and turkey pepperoni in large bowl; spray lightly with cooking spray.
  3. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.

Serves

6-8 cups

Source: Popcorn Board

Grilling-Tailgating 06 February 2019

Smoke and Spice

6 flavor pairings to amp up summer grilling

(Family Features) The grill is often the star of summer gatherings, from weeknight meals to backyard barbecues and family reunions. Impress your guests and add an extra layer of smoky flavor to backyard favorites with the help of rich and aromatic woodchips. Add to your gas or charcoal grill and create big flavor.  

Adding woodchips to your favorite recipes can help highlight distinct flavors for your mains and sides in one simple step. For rich dishes like steak and beef, pair with an intense hickory flavored woodchip. For lighter meats like pork and chicken, pair with subtle, fruit flavored chips like cherry and apple. When it comes to seafood, try pairing with a mild, nutty chip like pecan.

Take these classic McCormick recipes, with simple prep and bold marinades, and add a smoky twist with flavor-forward woodchips.

For more summer grilling recipes, visit McCormick.com, and find McCormick on Facebook and Pinterest.
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  1. Brown Sugar Bourbon and Honey Mustard Pork

    For a tangy twist, try grilling over apple woodchips to get a mix of sweet and spicy flavors from the honey mustard and a brown sugar bourbon marinade.

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  1. Spicy Teriyaki Grilled Wings

    Add cherry woodchips to put a smoky, sweet note on top on your crispy chicken wings. Coat in a sweet and spicy teriyaki marinade for a perfect backyard barbecue appetizer straight off the grill.

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  1. Memphis Style Ribs

    Prepare your fire with intense, hickory woodchips to complement the Memphis style, zesty rub, and let the flavors build slowly over indirect heat.

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  1. Spicy and Sweet Grilled Steak

    Grill your steak over mesquite woodchips to layer on a smoky finish. Marinate with a hot, smoky chipotle pepper marinade and top it with a layer of sweet and smoky rub to give the meat a bold, tasty crust.

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  1. Montreal Salmon Rub

    Add oak woodchips to lend a subtle, savory and smoky flavor. A rub of dry seasoning, lemon peel and dill weed can enhance the natural flavor of salmon on the grill.

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  1. Grilled Shrimp Skewers

    Try pecan woodchips for a unique flavor boost to your platter of grilled shrimp and vegetable skewers, which are ideal for entertaining. They’re easy to assemble and look just as appealing.

Source: McCormick

Poultry 14 March 2017

Southwest Chicken and Rice Wraps

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Southwest Chicken and Rice Wraps

Serves 4

  • 1 can (14 ounces) low-sodium chicken broth
  • 2 cups Minute Brown Rice, uncooked
  • 2 tablespoons Mrs. Dash® Salt-Free Extra Spicy Seasoning Blend
  • 2 cups frozen southwest blend vegetables
  • 2 cups cooked chicken, diced
  • 4 whole wheat tortillas
  • 1 cup low-fat cheddar cheese, shredded, optional
  • 1/2 cup light sour cream, optional
  1. Bring broth to a boil in a medium saucepan.
  2. Add rice, seasoning blend, vegetables and chicken; stir. Cover, reduce heat to low and simmer 5 minutes. Remove from heat and let stand 5 minutes.
  3. Warm tortillas and divide rice mixture evenly onto tortillas. Top with cheese and sour cream, if desired, and roll into desired shape.

Source: Mrs. Dash® Salt-Free Seasoning Blends and Minute Rice

Grilling-Tailgating 01 September 2016

Tackle a Winning Taste with Korean Pork Skewers

(Family Features) It’s not just a Spanish, tapas-style thing anymore. At all different types of bars and restaurants across the United States, you’ll find menus that continue to explore ways to feature favorite foods – like pork – in more bite-sized, snack-able ways. Beyond the walls of those eateries, street vendors, food booths and food trucks also are featuring portable, easy-to-eat dishes like kabobs and sliders.

One of the great things about street food is that it’s typically an easy way to sample a variety of dishes and global flavors without having to travel far or sit down to a formal meal – which is what makes these on-the-go options the perfect choice for your next tailgate, especially if juicy, tender pork is on your menu.

Whether at the game or in your backyard, a tailgate party is the perfect opportunity to share small but tasty plates with your neighbors, friends and family – perfect bites to enjoy while keeping a close eye on the action on the field.

Spicy Korean Pork Skewers deliver snack-sized game-winning flavor without a lot of preparation time, and without messy plates and silverware, the clean-up is something to cheer about, too. Marinated in an Asian sauce that gets a bold kick from chili garlic, soy and fresh ginger, bite-sized cubes of pork ribs are skewered and then grilled for an unbeatable addition to your game-day spread.

If you want to keep your menu authentic, serve these Korean pork skewers with white rice. Combine them with other small-plate pork dishes to offer your guests a variety of great-tasting choices.

Find more ways to integrate flavorful, juicy pork into your next tailgate or backyard gathering at www.PorkBeinspired.com and www.Pinterest.com/PorkBeinspired.

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Spicy Korean Pork Skewers

Servings: 4

  • 2 pounds boneless country-style pork ribs, cut into 1-inch cubes
  • 1/2 cup chili garlic sauce*
  • 1/4 cup soy sauce
  • 2 inches fresh ginger root, skins removed and chopped (or substitute 2 teaspoons ground ginger)
  • 4 tablespoons filtered sake or dry sherry (optional)
  • 2 tablespoons sesame oil*
  • 3 tablespoons brown sugar
  1. In large bowl combine chili garlic sauce, soy sauce, ginger, sake, sesame oil and brown sugar and whisk to form a marinade. Add pork to marinade and let sit for 20 minutes.
  2. Heat indoor grill pan or outdoor grill to medium-high heat.
  3. Thread marinated pork on skewers, about four to five pieces per skewer. Transfer skewers to grill and cook uncovered, turning to brown evenly every two to three minutes until tender, about 10 minutes total. Serve immediately.

*You can find chili garlic sauce and sesame oil in the ethnic or Asian section of most major supermarkets.

Quick Tip: Make sure to leave plenty of room on the grill between each skewer to avoid overcrowding the meat and to ensure even cooking.

Source: National Pork Board

Main Dishes 10 August 2015

Heart Healthy Dinners

Hearty Chicken & Vegetable Chowder
Easy Chicken Shepard's Pie
Santa Fe Chicken Saute

(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.

According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen

Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart

A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.

  1. Don’t smoke.
  2. Maintain a healthy weight.
  3. Engage in regular physical activity.
  4. Eat a healthy diet.
  5. Manage blood pressure.
  6. Take charge of cholesterol.
  7. Keep blood sugar, or glucose, at healthy levels.

Hearty Chicken and Vegetable Chowder

Hearty Chicken & Vegetable Chowder

Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, minced (about 1 cup)
  • 1 clove garlic, minced
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
  • 1 cup nonfat milk
  • 1 cup water
  • 2 medium red potatoes, diced (about 2 cups)
  • 1 large zucchini, diced (about 1 1/2 cups)
  • 1 cup whole kernel corn
  • 2 cups diced cooked chicken
  • 2 tablespoons chopped fresh parsley
Preparation
  1. Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
  2. Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
  3. Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.
Preparation Time

15 minutes

Total Time

1 hour

Serves

6 servings

Easy Chicken Shepards Pie

Easy Chicken Shepard's Pie

Ingredients
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
  • 1 1/4 cups water
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon poultry seasoning, crushed
  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 1 cup instant mashed potato flakes
  • 1 cup fat free evaporated milk
  • 1/4 cup shredded 2% milk Cheddar cheese
Preparation
  1. Heat oven to 350°F.
  2. Stir soup and 1/4 cup water in large bowl.
  3. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
  4. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
  5. Spoon chicken mixture into 2-quart round casserole.
  6. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
  7. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.
Preparation Time

15 minutes

Total Time

1 hour 10 minutes

Serves

4 servings

Santa Fe Chicken Saute

Santa Fe Chicken Saute

Ingredients
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 1 teaspoon minced garlic
  • 4 green onions, minced (about 1/2 cup)
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
  • 1/2 cup Pace® Picante Sauce
  • 1/2 cup water
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 cup whole kernel corn
  • 2 tablespoons chopped fresh cilantro leaves
Preparation
  1. Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
  2. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
  3. Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
  4. Sprinkle with cilantro.
Preparation Time

15 minutes

Total Time

35 minutes

Serves

6 servings

Source

Campbell Soup Company

Save

Main Dishes 10 August 2015

Top Brat

Gorgonzola Mustard
Southern Roadhouse Barbecue Topping
Sweet and Hot Tropical Salsa for Brats

(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.

First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.

Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!

Check out johnsonville.com for great recipes and more!

Are You a Grillin' Guru?

You can be, by following Johnsonville's Tips for Grilling Success.

  1. Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
  2. It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
  3. Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
  4. Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
  5. Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.

Know when your brats are done cooking, which is:

  • about 25 to 30 minutes using the above guidelines.
  • when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
  • when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)

Gorgonzola Mustard

Gorgonzola Mustard

Ingredients
  • 1 tablespoon butter
  • 3 garlic cloves, finely minced
  • 1 tablespoon coarsely cracked black pepper
  • 1 bottle (12 ounces) dark beer
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 cup stone ground mustard
Preparation
  1. In skillet, melt butter.
  2. Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
  3. Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
  4. Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.
Serves

Yield: 2 cups.

Notes, Tips & Suggestions

Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.

Southern Roadhouse Barbecue Topping

Southern Roadhouse Barbecue Topping

Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, cut into 1/4-inch slices
  • 3 garlic cloves, thinly sliced
  • 1 cup barbecue sauce
  • 1 cup prepared coleslaw dressing
  • 1 package (16 ounces) cabbage slaw
Preparation
  1. In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
  2. In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
  3. Refrigerate until ready to serve as topping with grilled brats.
Serves

Yield about 5 cups

Sweet and Hot Tropical Salsa for Brats

Sweet and Hot Tropical Salsa for Brats

Ingredients
  • 1/2 cup cider or rice vinegar
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 garlic cloves, finely minced or pressed
  • 1 1/2 teaspoons crushed red pepper flakes
  • 3/4 cup diced papaya
  • 1/2 cup diced sweet onion
  • 1/2 cup diced mango
  • 1/2 cup unsweetened pineapple tidbits, drained
  • 1/2 cup diced sweet red roasted peppers, drained
  • 2 green onions, finely sliced
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon Chinese 5 spices
Preparation
  1. In small saucepan, combine vinegar, sugar and salt; bring to boil.
  2. Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
  3. In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.
Serves

Yield 3 cups

Source

Johnsonville

Appetizers & Sides 10 August 2015

Sausage Dippers

Ingredients
  • 3 packages (13.5-14 ounces each) Johnsonville Smoked Sausage (such as Beddar with Cheddar, Jalapeño & Cheddar, Turkey with Cheddar or Chipotle Monterey Jack Cheese Chicken Sausage)

Spicy Hot Buffalo Sauce

  • 1/2 cup butter, cubed
  • 1 bottle (12 ounces) hot sauce
  • 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

  • 1 cup original or bourbon barbecue sauce
  • 1/4 cup orange marmalade

Chinese Dipping Sauce

  • 1 jar (7 ounces) hoisin sauce
  • 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

  • 1 cup spicy brown mustard
  • 1/4 cup sour cream
  • 2 tablespoons horseradish

Cajun Mustard Dip

  • 1 cup spicy brown mustard
  • 1 teaspoon Cajun seasoning
  • Hot pepper sauce, to taste
Preparation
  1. Cut sausage links into 1-inch pieces
  2. In large skillet, cook sausage over medium-high heat until lightly browned and heated through.
  3. Serve with toothpicks and dipping sauces.
  4. Spicy Hot Buffalo Sauce: In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted.
  5. Stir until smooth.
  6. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Makes: 2 cups buffalo sauce plus 2 cups blue cheese dressing
  7. Orange Bourbon Barbecue Dip: In microwave-safe bowl, combine barbecue sauce and orange marmalade.
  8. Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/4 cups servings

Chinese Dipping Sauce
In microwave-safe bowl, combine hoisin sauce and plum sauce.
Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/2 cups

Creamy Mustard Dip
In bowl, combine mustard, sour cream and horseradish. Makes: 1 1/3 cups

Cajun Mustard Dip
In bowl, combine mustard, seasoning and hot pepper sauce. Makes: 1 cup

Serves

Makes 18 servings

Source

Johnsonville

Seafood 07 August 2015

Spicy Thai Crab and Sweet Corn Fritters

2008 Grand Prize winning recipe by: Edwina Gadsby of Great Falls, Mont.

Ingredients
  • 3 large eggs, lightly beaten
  • 1 tablespoon fish sauce or soy sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fresh grated ginger
  • 6 ounces lump crabmeat, drained, flaked and picked over for cartilage
  • 1 1/2 cups frozen (thawed) or canned sweet corn kernels
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons fresh chopped cilantro or Thai basil
  • 1/2 cup all-purpose flour
  • Canola oil for frying
  • Thai Chili Roasted Garlic Dipping Sauce or other favorite dipping sauce
Preparation
  1. In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.
  2. In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter.
  3. Serve immediately with dipping sauce.
Serves

Makes 6 appetizer or first-course servings

Notes, Tips & Suggestions

Serve with a bottle of chilled Rías Baixas Albariño wine.

Source

Rías Baixas Albariño

Seafood 07 August 2015

Baja Fish Tacos With Mango Salsa

The warmer temperatures call for a menu that's light and healthy, but with a uniquely tropical flavor. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please.

Mango Salsa

  • 2 large ripe mangos, peeled, pitted and chopped
  • 1/4 cup minced red bell pepper
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 2 green onions, sliced (green tops only)
  • 1 small jalapeño pepper (stem, seeds and membranes removed)

Tacos

  • 1 pound cod fillets, rinsed and patted dry
  • 1 teaspoon chili powder
  • 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
  • 8 corn tortillas, warmed
  • 2 cups shredded green or red cabbage
  • 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)
  1. Preheat oven to 425° F.
  2. Stir together all salsa ingredients in medium bowl; set aside.
  3. Place cod on 2 large sheets of parchment paper.
  4. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
  5. Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.
Preparation Time

20 minutes

Cook Time

15 to 20 minutes

Serves

Makes 4 to 6 servings

Notes, Tips & Suggestions

Pair with Mirassou Monterey County Riesling

Source

Mirassou Winery
National Mango Board

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