2 tablespoons olive oil
6 boneless pork loin chops (6-8 oz each)
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon apple pie spice
½ teaspoon coarsely ground pepper
¼ teaspoon dried thyme
¼ teaspoon salt
1 cup apple cider
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley (optional)
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
Meanwhile, in a small bowl, combine garlic clove, Dijon mustard, honey, apple pie spice, black pepper, dried thyme, and salt; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145 degrees F, about 4-5 minutes. Remove chops from the skillet; let stand for 5 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley (optional).
Serves 4 to 6
From prep to table 25 minutes
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate). Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures. If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time. Add one soup can of water to the bottom of the Dutch oven. Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven. Cooking the roast 3 to 4 hours at this low temperature will make the meat very tender and falling apart. The soup/water mixture keeps the meat very moist even cooking it this long. If you prefer to slice your roast, cook a shorter amount of time.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish. Spoon some of the thin beef stock onto it. Cover with aluminum foil to keep warm.
On top of the stove, add beef bouillon cubes for added seasoning to the thin mixture in the Dutch oven. Taste mixture. If it is too rich, add a little water. This is the time to add salt & pepper to taste. Bring to a boil – use a flour/water or corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day. Don’t thicken the stock if you are going to cook noodles in the mixture.
Serve with mashed potatoes along with the reserved cooked vegetables.
Leftovers are wonderful with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms.
Pork Baby Back Ribs
Salt & Pepper
Your favorite BBQ sauce
After washing and drying the baby back ribs, salt and pepper as you prefer.
Using a racked baking pan, pour water in the bottom of the pan. Place the baby backs on the rack – do not allow the ribs to touch the water.
Cover with aluminum foil – sealing it so that steam does not escape while baking, but ensuring to tent the foil so that it does not touch the ribs.
Bake at 325 degrees for 2 to 3 hours. Ribs should appear loose on the bones to go to the next step.
Either finish the ribs with the BBQ sauce in the oven, or on a grill.
Oven Finish – Spread BBQ sauce on the side of ribs that is up – place back into the oven, uncovered, until the BBQ sauce is starting to carmelize. Turn the ribs over and spread BBQ sauce on the the remaining side and put back into the oven until the BBQ sauce starts to carmelize. Remove from the oven.
Grill Finish – Spread BBQ sauce on the side of ribs that will be face down on the BBQ grill until the BBQ sauce is starting to carmelize. Spread BBQ sauce on the remaining side, place it on the BBQ grill rack until the sauce starts to carmelize. Remove from the grill.
The meat should almost fall off the bones. Have additional warmed BBQ sauce on the side for those that want to dip their ribs. Serve immediately.
A fresh salad and freshly baked garlic bread (on the grill or in the oven) are all you need with these Baby Back Ribs.
Hebi is a species of Marlin that has a unique flavor described as nutty, citrus, and chicken-like, with an amber colored flesh that is softer and more delicate than most other bill fish species which cooks up white. It has a mild flavor and is often grilled, although it can be cooked in a variety of ways.
2 large unripe, firm mangos, peeled, pitted
¼ cup lime juice
½ cup cold water
1 teaspoon cracked black peppercorns
2 teaspoons coarse salt
2 garlic cloves
4 (6 to 8 oz) hebi steaks
2 tablespoons olive oil, divided
1 large unripe, firm mango, peeled, pitted, cut into ½ inch slices
Italian flat parsley for garnish (optional)
Marinade: blend the mango, lime, water, black pepper, salt and garlic – puree on high speed for about 30 seconds.
Place the hebi in a large resealable storage bag. Pour 1 cup marinade into the bag, close and turn to coat, refrigerate for up to 1 hour. Reserve remaining ¾ cup marinade.
Grilling: preheat the grill to high heat. Remove the hebi from the marinade and pat dry. Brush a tablespoon of olive oil on the hebi steaks and place on the hottest part of the grill. After 2 minutes, turn the fish over. Allow 3 to 4 minutes of grilling time on the second side, then move the steaks to a lower heat on the side of the grill. Cook for 2 to 3 minutes longer until cooked through.
Brush the remaining tablespoon of olive oil on the mango slices and grill for 1 to 2 minutes over high heat on each side until lightly glazed and remove.
Serve with reserved marinade drizzled on cooked hebi and then top with grilled mango slices and garnish with fresh parsley (optional).
From prep to table 1 hour 20 minutes
¼ cup extra virgin olive oil
3 tablespoons lemon juice
a few springs of thyme OR oregano
2 garlic cloves, smashed
1/8 teaspoon ground black pepper
4 fillets striped bass, skin on (about 6-8 ounces each)
Fresh chives, cut into ¾” lengths for garnish (optional)
Lemon wedges, for garnish (optional)
Combine oil, lemon juice, thyme OR oregano, garlic and black pepper in a large shallow bowl. Add fish to marinade, turn to coat; cover with plastic wrap and refrigerate 30 minutes.
Lightly oil grill grates to prevent sticking.
Preheat grill to medium-high heat.
Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp.
Carefully turn fillets, cook until well browned and cooked through (center will be opaque), 5 to 6 minutes.
Garnish with chives and lemon wedges (optional).
Serve hot or at room temperature.
From prep to table including marinade time 1 hour+
3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon ground black pepper
Four (6 oz) red snapper fillets or other firm white fish fillets
fresh chives (optional)
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into ½ inch wide strips.
Combine the basil and water, balsamic vinegar, olive oil, lemon rind, salt, and black pepper in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
Coat grill rack with cooking spray. Preheat grill to medium high heat.
Brush both sides of fillets with the reserved marinade. Place fish on rack and grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with the remaining basil mixture.
Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives if desired.
From prep to table (including marinade time) 90+ minutes
We just recently got in some pots of fresh, organic basil! This is perfect timing, since Michigan tomatoes are not far behind and the two are perfect culinary partners. It has been brought to our attention that while most people enjoy fresh herbs, they can be a little intimidating to use. So we’re going to share some basic tips that may make basil ownership a bit less daunting, as well as a few common uses.
First we’ll cover how to care for a basil plant. They are sun loving and the soil should be kept damp, but not too wet. If the plant gets too much water, it may show distress by the bottom leaves turning yellow. If it’s getting too little water, the leaves will start to look wrinkled and limp. Just give it a good dose of water and it should return back to normal. If you purchase the plant from us, you can either leave it in the pot and place it in a sunny window, or plant it outside. Basil does not like cold weather, so avoid cold air vents and, if you plant it outside, know that it won’t last through the first frost. Your plant will start to grow some flowers, and you’ll want to pinch those off. Once the plant grows flowers it will stop growing leaves, so removing the flowers will encourage your plant to continue growing.
Now for the exciting part – including it in your dishes! When you’re ready to use them, just pick a few leaves, rinse them off, and pat them dry. Brandy likes to lay them on top of each other and cut them all at once. You can cut them into thin strips or small pieces, whichever you prefer. Don’t use the stem, just the leaves. If you are having pizza delivered, or opening up a can of tomato soup, chop some up and sprinkle it on top. If you’re making a tomato sauce, for something like spaghetti, add about 1 tablespoon. We’ll share with you Brandy’s favorite way to use fresh basil – she likes to cut it into smaller pieces and mix with chopped mozzarella, tomatoes, fresh cracked pepper, salt, and a little olive oil. She will then serve the dish as a side, as a topping for French bread (brushetta style), or will use it to fill portabella mushroom caps to go on the grill or in the oven.
The nice thing about the basil plant is that the more often you pick leaves the more the plant is encouraged to grow. So stop in and pick up a plant to take home and discover for yourself how great fresh basil is!
1 pound trout fillet (optional – remove skin)
2 tablespoons butter
½ lemon, juice squeezed
1 to 2 cloves garlic, minced
1 teaspoon parsley, minced (optional)
Salt and ground black pepper to taste
This recipe can be made for the oven or for a grill.
Preheat oven to 375 degrees or preheat grill to medium-high heat.
Spray a sheet of aluminum foil with cooking spray and place the trout fillet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
Melt butter, stir in fresh minced garlic, and drizzle over the trout until evenly coated. Top with fresh minced parsley.
Fold the sides of the foil over the trout, covering completely, and seal into a closed packet.
Place directly on oven rack or grill grate and cook until cooked through and flesh flakes easily, about 15-20 minutes.
Optional step for the oven – open the foil exposing the top of the trout and broil for the last 4-5 minutes, for a browned top.
From prep to table 30 minutes
3 pounds boneless, skin-on mackerel fillets (about 4 fillets)
1 tablespoon blackened seasoning
¼ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
Vegetable cooking spray
2 tablespoons olive oil
Season fish with blackened seasoning, pepper and drizzle with lemon juice.
Heat oil in a large cast-iron or nonstick skillet coated with cooking spray over medium-high heat. Place fillets, skin side down in the skillet, and cook 4 to 5 minutes on each side or until lightly charred. Serve with lemon wedges.
From prep to table 20 minutes
1 cup chopped onion
1 cup dry red wine or beef broth
¾ cup soy sauce
½ cup olive oil, divided
4 ½ teaspoon minced garlic, divided
1 ½ teaspoon ground mustard
1 ½ teaspoon ground ginger
1 ½ to 2 pounds flank steak
1 medium sweet red pepper, cut into 1 inch strips
1 medium sweet yellow pepper, cut into 1 inch strips
1 medium red onion, thickly sliced
¼ teaspoon ground black pepper
6 French rolls or other sub sandwich size rolls
In a small bowl, combine the onion, wine, soy sauce, ¼ cup olive oil, 2 ½ teaspoon garlic, mustard and ginger. Pour 1 ¾ cups into a large resealable plastic bag; add the steak.
Pour remaining marinade into another bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
Drain and discard marinade from steak. Lightly oil grill grate. Preheat grill to medium heat. Grill steak, covered, for 6-7 minutes on each side or until meat reaches desired doneness (medium rare is 145 degrees F.)
Drain and discard marinade from the vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place, cut side down, on grill for 2-3 minutes or until golden brown.
Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
Prep time 25 minutes
Marinating minimum 3 hours
Grill time 25 minutes