2008 Recipe Archive from Walt Churchill's Market
New York Strip Steaks with Seared Tomato-Mint Vinaigrette
Ingredients:
Light grill
2 tbsp. olive oil and a pinch of salt and set aside. In a medium bowl, combine 2 tbsp. of the olive oil and the Beef & Burger Rub to form a paste. Remove 1/2 tsp. of the paste and rub it onto the cut sides of the tomato halves and set aside. Rub the remaining paste on both sides of the steaks, coating generously. Place the steaks and tomato halves (cut sides up) on the grill. When the tomatoes have seared on the bottom and are softening, turn them over and cook 1 minute more and remove them to a cutting board. When the juices begin to appear on the surface of the steaks (after about 5 minutes) turn to sear the other side for another 5 minutes. Test for doneness by cutting into one of the steaks. Transfer to a platter. Dice tomato halves and add to the vinaigrette with the juices and the mint. Whisk to incorporate the olive oil, adding a pinch of salt and black pepper. Spoon the tomato-mint vinaigrette over the steaks and serve. Note: If broiling, place steaks on a foil-lined baking sheet and follow the same instructions as grilling for the remainder of the recipe.
GREAT TASTING EASY RECIPES FROM MADE IN NAPA VALLEY |
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Sweet and Sour Grilled Pork Roast
Stir together all ingredients except pork; reserve 1 cup for basting roast and refrigerate. Refrigerate 8 hours, or overnight, turning occasionally. Prepare a medium-hot banked fire in covered grill. Remove roast from marinade; discard marinade. Grill roast over indirect heat for 45 minutes-1 1/4 hours, (about 18-20 minutes per pound) until internal temperature reads 150-155 degrees F. Brush frequently with reserved marinade during the last 15-20 minutes of grilling. Let roast stand 10 minutes before slicing to serve. Grilling and pork were made for each other. And this lively marinade shows grilled pork at its best. Serve with hot cornbread and a bean salad. |
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Bourbon Peach Chicken
Ingredients:
In a small bowl, stir the salt and pepper into the flour. Next, coat the bottom of a saute pan with olive oil over medium heat. When the oil starts to sizzle dredge the chicken breasts in the flour mixture; shake off excess flour. Place skin side down and cook 4 minutes. Turn chicken over and take skillet off the heat and add Bourbon; return to heat and quickly add apricot glaze. Saute another 4 minutes or until cooked through. The last 2 minutes of cooking time add your peaches and pecans. When the chicken is done; place on a serving dish and pour sauce from pan over chicken. Recipe created by Laura Beardon, Eastaboga, Alabama
GREAT TASTING EASY RECIPES FROM MADE IN NAPA VALLEY |
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Garlic Gold™ Recipes
Discover new ways to enjoy Garlic Gold™ |
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Easy recipes from Greenline Foods of Bowling Green, Ohio
http://www.greenlinebeans.com/ |
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Marinated Beef Tenderloin w/ Grilled Yukon Gold Potates, Carmelized Onions & GL Fresh Trimmed Green Beans5-6 lb. beef tenderloin, cleaned Mix ingredients in bowl and marinate tenderloin for at least 6 hours. Grilled Yukon Gold Potatoes Carmelized Onions Place slivered onions and rosemary in a sauté pan over medium high heat. Cook onions until they begin to brown evenly - they should be very brown when this step is completed. Add marsala, balsamic vinegar, salt and pepper to the pan and reduce by half. Add brown sugar and cook on high, stirring constantly until the onion mixture is almost thoroughly reduced. GreenLine Fresh Trimmed Green Beans Blanch and gently sauté the beans.
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Moroccan Rack of Lamb with Raspberry Mint Vinaigrette and GreenLine Green Beans4 racks of lamb, split Morroccan Marinade Combine above ingredients and pour over lamb racks to marinate at least 4 hours. Vinaigrette Bring vinegar to a boil, turn off heat, and add fresh mint. Steep for an hour. Add honey and slowly cook for 1/2 hour. Strain. GreenLine Green Beans
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Nouvelle GreenLine Green Beans Stir Fry with Salmon Filets1 lb. GreenLine fresh trimmed green beans Blanch beans in boiling water. Place sesame oil, olive oil, soy sauce, dry sherry and Chinese chili paste in a wok. Add blanched beans and sauté on high until slightly tender. Then add sesame seeds, ginger, garlic, cilantro and lime juice. Cook for another 2 minutes. Marinated Salmon Ingredients Mix ingredients in bowl and marinate salmon no longer than 6 hours. To cook: Grill or pan sear for about 3 minutes a side.
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Roast Pork with Red Cabbage & GreenLine Green Beans with Caraway1 5-pound Canadian back pork loin, trimmed Preheat oven to 500°. Rub the roast with chopped garlic and Dijon mustard. Dredge with seasoned flour. Press thyme leaves on top. Place the roast in a shallow roasting pan, fat side up. Reduce heat immediately to 325°. Roast, uncovered, for 25 minutes per pound (approximately 1 hour, 40 minutes). Sweet & Sour Red Cabbage & Apples Melt butter in a large sauté pan. Add cabbage and onions and cook on medium heat for 10 minutes. Add red wine vinegar, apple cider, sugar, salt and pepper. Cover and simmer for 30 to 45 minutes. GreenLine Green Beans with Bacon & Caraway Sauté the blanched GreenLine green beans and caraway seeds gently in the pan used to cook the bacon. Season to taste with salt and pepper.
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Tomato & Herbed Chevre Salad with Shrimp and GL Fresh Trimmed Green Beans1/2 lb. GreenLine fresh trimmed green beans, blanched and chilled Roll chevre rounds in mixed chopped herbs and place on tomato halves. Arrange greens, tomatoes, potatoes, shrimp and beans on 4 chilled plates. Mustard Vinaigrette Ingredients Combine ingredients well, then drizzle vinaigrette on tomatoes, greens, shrimp and beans. Garnish with basil leaves and capers. |
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Nothing comes close to the smell of beef on the grill as it permeates the balmy air on a summer evening. Taste buds are immediately activated and demand to be satisfied. You will more than satisfy the taste buds of a hungry crew with these steaks that have been massaged with Made in Napa Valley Herbed Beef & Burger Rub. Serve with green beans, roast potatoes and corn on the cob. Pour a glass of red wine and prepare to man (or woman) the grill!
In a small bowl, whisk together the balsamic vinegar 
2-3 pound boneless pork loin roast
This makes a very elegant presentation and it is very simple to make. It goes well over a bed of rice or mashed potatoes with a side of greens. This is one of my favorite dishes to make!
Summertime Vegetable Salad Wrapped in a Grilled Tortilla with Mango Goat Cheese 
Cajun Pork Roast Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about an hour, until internal temperature is 155 to 160 degrees F. Remove from oven, let rest 5 to 10 minutes before slicing. Servings: 6 Nutrient Information per Three-Ounce Serving: Braised Vidalia Onion & Apple Pork ChopsVidalia Onions and apples team up with pork chops in this perfect one-skillet meal solution!
2 Tbsp. vegetable oil 4 boneless pork chops (about 1 1/2 lb. total) 2 Vidalia Onions, sliced 1 apple, unpeeled, cored and sliced 1 1/4 cups chicken broth 1/2 tsp. dried thyme Salt and pepper, to taste 2 Tbsp. chopped fresh parsley
In large skillet heat oil over medium-high heat; saut chops 2 to 3 minutes on each side, just until golden brown; remove from pan and set aside. Reduce heat to medium; add Vidalia Onions and cook until golden brown, about 10 minutes. Add apple slices; top with pork chops. Pour chicken broth over pork chops; sprinkle with thyme. Bring mixture to a simmer; reduce heat to low; cover and cook gently about 10 minutes, or just until pork is cooked through. Season to taste with salt and pepper and sprinkle with parsley.
Makes 4 servings.
Cream of Vidalia Onion Soup(1998 Vidalia Onion Cook-off winner, featured on Georgia Public Television) - 3/4 cup of butter divided - 3 cups Vidalia Onions - 3 tablespoons flour - 1 tablespoon fresh thyme - 1/4 teaspoon salt - 1/2 teaspoon pepper - 2 and a half cups milk - 1 and a half cups half & half - Cheese to your taste - your choice Melt 1/2 cup butter in skillet over medium heat. Add onions and saute until tender. Set aside. Melt remaining 1/4 cup butter in dutch oven. Add flour, salt, thyme, pepper and stir until smooth - cook for 1 minute stirring constantly. Gradually add milk and half & half. Cook over medium heat, stirring constantly until thickened. Stir in onions, reduce heat, and simmer. Add cheese to taste and garnish with Vidalia Onion tops or parsley . Cranberry Glazed Pork Roast Combine cornstarch, cinnamon, salt in small saucepan. Stir in orange juice and cranberry sauce. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow pan and spoon over about 1/2 cup cranberry sauce. Roast in a 350 degree F. oven for 45 minutes to an hour, basting occasionally with additional sauce, until meat thermometer reads 155-160 degrees F. Let rest 10 minutes before carving. Serve with additional cranberry sauce. Servings: 8 Stuffed Pork Roast with Cranberry Sauce Pat pork loin dry with paper toweling; set aside. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns. Preheat oven to 350 degrees F. Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in oven and roast until internal temperature (use meat thermometer) registers 155 to 160 degrees F., about 1 1/2 hours. Bake remaining stuffing in small casserole for 30 minutes. Meanwhile, combine water and sugar in 3-quart non aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Puree in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving. Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on the side, with cranberry sauce. Servings: 16 Nutrient Information per Three-Ounce Serving: Baked Ham with Honey-Apricot Glaze Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Mix together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 1 to 1 1/2 hours. Servings: 14 Nutrient Information per Three-Ounce Serving: Find more delicious Pork recipes at http://www.iowapork.org/recipes |
