2-3 large (chicken) leg quarters
1 1/2 cups frozen onion/pepper mix chopped smaller
1- 28 oz can tomato sauce
1- 8 oz queso fresco (Optional)
1 lb shredded cheese
8 med or lge soft taco shells
2 tsp Old Saratoga Garlic-Smoked Salt blend (Pepper, 5P, and Death work the best)
1 1/2 tbsp Old Saratoga Taco-Fajita-Chili Mix
1-2 tbsp Old Saratoga Southwest Zest Mix
For BEST RESULTS, start the day or morning before by simmering the chicken with one tsp of the Garlic-Smoked Salt mix in about two cups of water. Once chicken is thoroughly cooked, remove from water to cool. Chop and set aside. Save that water! Place in a bowl in the refrigerator so the the fats can harden (into schmaltz) and the liquid will congeal.
In a non stick skillet on med heat, start with 1-2 tbsp of the chicken schmaltz. Add chopped frozen onion/pepper mix and 1 tsp Old Saratoga Garlic-Smoked Salt mix. Saute for a few minutes before adding the chopped chicken and the Old Saratoga Taco-Fajita-Chili Mix. Add about 1/4 cup of the juice form the simmered chicken. Simmer 5 minutes and remove to cool. Preheat oven to 350 degrees.
In a mixing bowl combine tomato sauce, 2 cups water, and the Old Saratoga Southwest Zest Mix. Put 1/4 inch layer of the sauce in the bottom of 2- 9X13 pans. Chop or crumble queso fresco. Lay out tortilla and fill with chicken mixture and some of the crumbled cheese. Roll and place in pan with a small space between. Spoon a bit of the sauce over each one before placing in the preheated oven. At 10 minute intervals, spoon more sauce of each enchilada. At the 30 minute mark, smother in the cheese. 30 minutes later they are ready to come out. Let stand at least 10 minutes before serving (and they will still be hot!). Top with sour cream and green onion if desired.
SUPERB OWL MENU
We will enjoy guac, fried mushrooms, cheese and crackers, wings, and cheesy garlic bread. Some of these may be repeats but this is what we are having.
GUACAMOLE
3 ripe avocados
1/3 cup diced sweet onion
1 1/2 tsp Old Saratoga GSSP Mix
2 tbsp lime juice
1/2 bunch cilantro, chopped
2-3 Roma tomato, diced and deseeded
Combine lime juice, GSSP, onion, and chopped cilantro in a food processor. Give it a few spins. Add diced avocado. Give it a few spins. Now add tomato, give a few more spins, and get your chips ready!
FRIED MUSHROOMS
1 lb mushrooms trimmed and cleaned
2 tsp Old Saratoga Garlic-Smoked Salt blend (GSSP, GSS5P, and GSSD recommended)
1 cup flour
2 med or 1 jumbo egg, beaten
1 cup seasoned breadcrumbs
EITHER 1/2 cup buttermilk and 1/2 cup mayo OR 2/3 cup sour cream
1 tsp Old Saratoga Garlic-Smoked Salt-Jalapeno or 5 Pepper Mix
350 degree oil
Place mushrooms in microwave proof bowl awith just enough water to cover and season with 1 tsp GSSP. Microwave about 6-9 minutes until partially cooked. (We usually save trhe water to cook something later.) Drain and let dry a bit before starting the dredge. Combine remaining Old Saratoga mix with the flour. Run the mushrooms through the flour, egg, and breadcrumbs and allow to set up for a bit before frying. 2-3 minutes in the oil and when they float remove them to a draining rack or paper towel. While they cool, make your dip and enjoy together.
CRACKERS AND CHEESE
Keep your favorite Old Saratoga Flavor Mix handy for this part. At our table, we will have Garlic-Mustard-Jalapeno, Southwest Zest, Horseradish, Garlic, and Chive, and OKMFR. (For the culinarily insane, we also have the new Lucifer's Private Reserve Original.) Spinkle a little on your cheese and pepperoni cracker and take it to new places.
WINGS
It's about the process.
1-Marinate the wings overnite in the Old Saratoga Garlic-Smoked Salt blendof choice from GSSP all the way to Garlic-Smoked Salt-Fire (245,000 Scovilles).
2-Bake (on a rack so they drain) at 300 degrees for 45 minutes.
3-Then they go into that oil already hot from the mushrooms.
4-Once they float, remove them, sauce or dust, and serve. We will have BBQ sauce on some and others we will dust with Old Saratoga Sweet Chipotle rub.
CHEESY GARLIC BREAD
1 loaf of Italian Bread
1 1/2 tbsp melted butter
1 1/2 tbsp EVOO
1 tsp Old Saratoga GSSP, GSS5P, or GSSD
1 tsp Old Saratoga Provencal Herb and Garlic Mix
8 oz mozzarella or shredded cheddar cheese
1/4 cup grated Parmesan cheese
Combine butter, EVOO, and seasoning with the parmesan cheese. Split loaf lengthwise and cover each side with the butter mix. Place under a hot broiler until it just starts to brown. Remove, add cheese, and put back under the hot broiler until golden brown and delicious.
Even if the game sucks and the commercials are boring, at least you'll enjoy the food.
January
Triple Threat chicken
Breaded chicken is one of our favorite blank canvasses. Making different versions at the same time is usually not a big deal. Today we took the standard large package of chicken breasts and turned them into each person's favorite: Chicken Parm, Chicken Tuscaloosa, and chicken strips
4 boneless skinless chicken breast
Old Saratoga Garlic-Smoked Salt-Pepper mix (or GSSJ, GSS5P, GSSD, or Reaper and Friends)
2-3 eggs, beaten
All purpose flour
Seasoned bread crumbs
Marinara sauce
BBQ Sauce
Fresh Mozzarella cheese
Sharp cheddar
350 degree oil
2/3 cup sour cream
1 to 1 1/2 tsp Old Saratoga Horseradish, Garlic, and Chive Mix or Garlic-Smoked Salt-Jalapeno Mix
Start by laying the breasts flat and slicing 2 into two or three thin layers. Slice the other two into 3/4 inch wide strips. Season with one of the Old Saratoga Spice Rubs Garlic-Smoked Salt Blends. Place in a bag or bowl and allow to marinate 2-3 hours (if possible) in the refrigerator. Set up a breading station. That means a flat dish of flour, a bowl of beaten eggs, and a flat dish of breadcrumbs. Coat each piece of chicken in flour first, then egg, them breadcrumbs. (Pro tips- use different hands for dry and wet parts of coating to avoid club hand. Lay out pieces on a wire rack to dry a little while the oil heats up.)
Start heating the oil and preheat the oven to 200 degrees.
Chicken Parm
Cook pieces of breast in the hot oil until they are GBD (Golden Brown and Delicious). Lay them in a pan and spread the top of each piece with marinara sauce and top with sliced mozzarella. Place in oven to allow cheese to melt.
Chicken Tuscaloosa
I posed this question to my people, "If marinara and mozzarella makes Chicken Parm, where do breaded chicken, BBQ Sauce, and Cheddar meet? The first answer was "Tuscaloosa!", hence the name. Take other pieces of the now Golden Brown and Delicious chicken and give it a coat of your favorite BBQ sauce and top with sliced cheddar. Into the oven next to the Chicken Parm it goes to melt that delicious cheese.
Chicken Strips
Same treatment as the other chicken. Flour, egg, breadcrumbs, fryer. Once it starts to float you know it's done. Mix the sour cream with the seasoning of choice and dip away.
December
JERK RISOTTATA
This is a spicy riff on a risotto that adds pasta, vegetables and meat.
2 lb boneless skinless something— diced to about 3/4 to 1 inch (pork, chicken, beef, tofu) We used pork for our test.
32 oz unsalted broth (chicken or vegetable)
2 tbsp unsalted butter or 1 1/2 tbsp neutral oil
1/4 cup sweet onion, diced
2 cups chopped fresh veggies (We used assorted sweet peppers, two celery stalks, and matchstick carrots chopped smaller)
8 oz thin spaghetti broken into 1 1/2 inch lengths
8 oz wild rice blend (We used Lundberg)
1 10 oz can crushed pineapple with juice
1 tsp Old Saratoga Garlic-Smoked Salt Pepper Mix (Or use GSSJ, GSS5P, or GSSD)
1 tbsp Old Saratoga Caribbean Lime Jerk Spice
Start by dicing the protein and seasoning it using the Caribbean Lime Jerk Spice. Set aside. Chop your veggies. Set aside. In a large pan, start the butter/oil on medium heat. Once butter is melted, drop in macaroni and rice. Saute for about 3-5 minutes stirring regularly or until pasta starts to brown. Reduce heat to med-low and add onion and other vegetables. Season with the Old Saratoga GSSP. Saute another 5-7 minutes on med-low.
Now cover and start adding stock. As soon as it starts to simmer, turn the heat to low. Add broth one cup at a time. Stir the mix regularly. Add another cup only after the previous one is absorbed by the rice/pasta.
While that is happening, on another burner, start heating a large non-stick or lightly oiled frying pan on medium heat. Brown the seasoned meat/protein. Make sure to stir so it browns on all sides. Once meat is browned, add the pineapple with juice. Simmer for 3-4 minutes and then add the meat/pineapple mix into the main cooking vessel. (We added ours to the between the second and third cups of broth. If the pineapple juice doesn’t deglaze the pan, then use the third cup of broth to do that.) After the third cup of broth is absorbed, taste the mix to see if you want to add the last portion of stock or more Lime Jerk Spice. (Ours was plenty warm with 1 Tbsp Lime Jerk Spice and we used a total of 3 1/2 cups of broth.)
Prep time is about 20 minutes. Cooking time is about 35 minutes. Top with a squeeze of lime juice if desired. Serves 6-8
November
And I'll make it better! Don't we all say that. This time, you're going to prove it. When the ingredients and taste are compare to pre-made, you'll know what you want to feed your people. For the croutons, we used a dense but soft English toasting bread.
The Croutons
6 large or 8 regular size slices of bread
1 tbsp melted unsalted butter
1 tbsp extra virgin olive oil
1 tsp Old Saratoga Garlic-Smoked Salt blend (GSSP and GSS5P most recommended)
1 tsp Old Saratoga Provencal Herb & Garlic Mix
1 tbsp grated Parmesan cheese
Preheat oven to 350 degrees. Dice bread into 1/2-3/4 inch squares. place bread on a parchment paper lined pan and place in the oven. (Pro tip #1- whole seeds in breads can burn during a second bake.) Melt the butter and combine with the EVOO in a bowl for tossing the hot croutons. Combine the Old Saratoga Garlic-Smoked Salt blend of choice with the Provencal Herb & Garlic Mix and set aside. (Pro tip #2- if you have a small spice grinder, give them a quick zip-zip.) As soon as the coutons in the oven start to brown, pull them and toss them in the butter/oil mix. Now sprinkle with the spices and Parmesan and toss again. Place back onto the parchment and back in the oven for a few more minutes until GBD (Golden Brown and Delicious). (Pro tip #3- Make enough to snack on too!)
Baked Salmon
2- 6-8 oz portions fresh or thawed salmon
2-3 tsp any Old Saratoga dry rub (Sugar Free BBQ, Sweet & Smoky, Sweet BBQ, Sweet Dragon, Hot Cue, Cajun Bayou Blast, Caribbean Lime Jerk, or Sweet Chipotle)
Keep the oven at 350 after the croutons. Divide the spices evenly and coat the top of both pieces. Place on a parchment papered sheet pan and cook until done for you. (20-25 minutes will cook it thoroughly)
We laid down some greens, heirloom tomatos, diced carrot, some red onion, feta crumbles and the croutons. We topped that with Ken's Lite Caesar and, after removing the skin, laid down the salmon. (Of course any lean meat can be substituted for the fish.)
October
PUMPKIN GARLIC SOUP
1 1/12 lbs cooked pumpkin
(Sugar Pumpkins are better for cooking but regular pumpkin can be used if you add about a 1/8 cup brown sugar to cover the natural slight bitterness.)
2 medium carrots, peeled diced
1 large sweet onion, diced
1 large Russet potato peeled and diced small
1- 32 oz broth (chicken or vegetable, we prefer the low salt variety)
1- 16 oz Half & Half
1 1/2 tbsp vegetable oil
1/4 cup diced roasted red pepper
2 tsp Old Saratoga Garlic-Smoked Salt-Pepper Mix (GSSP)
If desired……
Add a little or a lot spiciness by garnishing with Old Saratoga GMJ, SWZ, OKMFR, Sweet Dragon Spice, or Hot Cue.
We roast our pumpkin skin on and scoop off. Peel and dice before cooking, if you wish. Toss diced veggies in oil and half of the GSSP. If pumpkin is not sliced, brush the flesh with some of the oil/spice mix. Everybody except the potatoes goes in the oven on a parchment paper lined sheet pan at 350 deg until soft and roasted enough for you. For soup with a little texture, cook veggies until soft but not blackened. Blackened tips will be softer but will add flavor.
In a large pan, bring the broth to a simmer and drop in the potatoes. Cook until soft. (If you are hand mashing your veggies, now is the time.) At this point, the roasted vegetables go in the broth. The rest of the GSSP goes in now and it’s time to A-pull out the immersion blender and make it all velvety smooth….. or B-give them a good stir. Add the dairy, stir again, and serve with a few roasted red peppers and additional spices on top.
Add some crusty bread to dunk and maybe a dollop of sour cream and enjoy.
Maple Sweet Chiptle Burnt Ends/Mashed Sweet Potato
Made 10 lb brisket this week and at the risk of sacrilege, I would admit that even I reached the end of brisket sandwiches. With three pounds to go and since I don’t care for frozen and thawed, something had to give. Inspiration came in the form of Shepherd’s Pie. Like almost all that we do, we put a different spin on things.
3 lbs cubed cooked beef brisket
3 med to lge sweet potatoes peeled and diced
1/2 cup diced sweet onion cooked
1/8 cup diced roasted red pepper
3 tbsp butter or 1/2 cup stock
Optional: 1 cup cooked peas or other veggies
1 1/2 tsp any Old Saratoga Garlic-Smoked Salt-variety (we use GSSP or 5P)
1 cup tomato sauce (8 oz can)
1 cup real maple syrup
2/3 cup molasses
1 tbsp brown mustard
1 1/2 tbsp Old Saratoga Sweet Chipotle Rub
Start by mixing half the Sweet Chipotle with half the maple syrup and coating the brisket cubes. They go in the oven in a disposable baking pan on 350 degrees. Make sure to stir them occasionally. Now put the diced onion and squash in a safe dish and cover with water. Place in the microwave and cook on high for 5 minutes at a time until done to your liking. Drain. Add butter and Garlic-Smoked Salt blend of choice and mix. Then add peas or other veggies and fold in.
Now for the sauce. In a saucepan or safe dish, combine tomato sauce, remaining syrup, molasses, mustard, and remaining Sweet Chipotle Rub. Heat to a quick simmer while stirring occasionally. Then turn off the heat so the sugars don’t burn.
Time to bring it home. Start with a dish of the mashed sweet potatoes. Put a big spoonful in and hollow out the center for the next step. Next, drop in 8-10 cubes of brisket. The finisher is your scratch made Sweet Chipotle/Maple BBQ sauce that you now drizzle over everybody in the bowl before entering culinary bliss.
AUGUST 2023
When we tell our Sweet Dragon French Toast story to people at events, I'm never sure if they believe us. I discovered it after six days of the same breakfast and I HAD to have something different. It's simple and saves gobs of useless calories.
You'll need:
Eggs- 1 per large slice
Dairy- 1/8 cup per large slice-
Bread (preferably stale)
Butter
Cinnamon, nutmeg, and vanilla extract (1/8 tsp per slice)
Real Maple Syrup (We used Black Creek from Croghan, NY)
Old Saratoga Sweet Dragon Spice
We used large slices of multi grain bread that had been in the coldest part of the refrigerator for a few days. (Pro Tip- cold air dries bread out much faster then warmer air.) For each slice we used 1 extra large egg and 1/8 cup half and half coffee cream. Once the eggs, cream, and vanilla extract were combined and beaten smooth, we soaked the bread in them. Before they go in the pan with melted butter on medium heat, the first side to go down gets a small pich of cinnamon and nutmeg sprinkled on it. Once those slices land in the pan, give the top side the same sprinkle treatment with the nutmeg and cinnamon. Once GBD (Golden Brown and Delicious) is achieved, the kids come out of the pan and get plated. Some butter, a teaspoon of syrup and a half teaspoon of Sweet Dragon Spice per slice.
July
Butter/Smoked Salt Steam Roasted Corn
So dinner was to be corn on the cob and burgers. Since we were using a charcoal grill, I decided to get some value out of the fuel.
2-3 ears of corn
2 burgers of whatever material you like
2 good rolls
Extras of choice (We went with red onion, avocado slices, ketchup, and melted cheddar. My personal spice addition was GMJ, of course, on my burger.)
Softened Butter
Old Saratoga Smoked Kosher Salt
Old Saratoga Garlic Smoked Salt Pepper Mix (or GSSJ, GSS5P, GSSD, or GSSRAF)
Aluminum Foil
First, start your charcoal grill. We used a common megemart 14 inch grill.
Season the burgers with Old Saratoga SKS. Set aside. Lay out a piece of foil longer than the corn and able to be wrapped around it at least twice. Coat the corn with the soft butter and sprinkle with SKS. Wrap in the foil and twist the ends to create a seal. Place wrapped ears on the grill above the coals, turning every minute or two for until each part has faced the fire for a bit. If you start smelling corn-- turn. Then place the ears around the perimeter of the fire and cover the grill. Turn the corn a couple of times over the next ten minutes. Now the burgers go in the middle and the cover goes back on. Turn the burgers when they release, give them a minute or two, and then drop on the cheese and the grill cover. By this time, the corn has been going 20-25 minutes. The burgers and corn come off together. Set corn aside to finish steaming in its pouch. Let the burger get their rest. Butter the rolls, sprinkle on your Old Saratoga Garlic-Smoked Salt- blend of choice. Grill that onto the roll and assemble your masterpiece. I added some Old Saratoga Sweet Chipotle to mine and we all enjoyed a fine meal.
June 2023
1 lb chicken cutlets, cut into half inch thick strips
3-6 large lettuce leaves (Greenleaf is pictured but romaine would also work)
3 hoagie rolls (OPTIONAL)
1/2 lb fresh mozzarella diced to about 3/8 inch
1 or 2 roma tomatoes diced and de-seeded
1/8 cup finely diced sweet onion
1 tbsp extra virgin olive oil
3 tbsp mayonnaise
6 slices prosciutto
Roasted red pepper
Balsmic vinegar
1 tsp Old Saratoga Garlic-Smoked Salt blend (Pepper, Jalapeno, 5P, Death, and Reaper all work)
1 tsp Old Saratoga Provencal Herb & Garlic Mix
1 or 2 tsp Old Saratoga Garlic-Mustard-Jalapeno Mix (For the crazies, OKMFR works here too.)
OPTIONAL:
1/2 cup flour
1 beaten egg
1 cup breadcrumbs
Starting with a whole breast, lay it on a cutting board and cut vertically and lengthwise into half inch thick strips. Season with the Old Saratoga Garlic-Smoked Salt blend of choice. Set aside
In a mixing bowl, combine mozzarella, tomatoes, onion, olive oil, and Old Saratoga Provencal Herb & Garlic Mix. Set aside. In another bowl, combine the mayo and Garlic-Mustard-Jalapeno Mix (or OKMFR). Set aside.
If you are opting for the grilled version, then grill the chicken now. If you are opting for the fried version, now it's time to dredge and fry. Flour, egg, breadcrumb, 350 degree oil until golden brown.
Let your chicken rest for a few minutes while you assemble the team. Apply the seasoned mayo to the roll (Paolo's) or to the lettuce leaf (Pamela's). For Paolo's, now lay on the lettuce leaf. Next, lay on two slices of prosciutto and some roasted red pepper. Then a couple of chicken strips. Now, top that with the tomato mozzerella salad and finish with a nice drizzle of balsamic on the top-- to put this snadwich over the top!
May
PANKO BREADED PORK CUTLET WITH MUSHROOM AND ONION GRAVY
PANKO FRIED MUSHROOMS and GARLIC/PAPRIKA ASPARAGUS
For Mother's Day, we put some of Mrs. Rubs' favorite things together onto one plate. We used pork cutlets but any meat or poultry will be fine. This one does take about 90-120 minutes between prep and cooking but the results are worth it to us.
4 cutlets
1 lb baby portabella mushrooms divided in 1/2 by size
1/4 sweet onion julienne cut
2 eggs, beaten
1-2 lb fresh asparagus
2/3 cup all purpose flour
1/3 cup butter
2 tsp minced garlic
1 tsp paprika
2/3 cup sour cream or Greek yogurt
Old Saratoga Smoked Kosher Salt
Old Saratoga Garlic-Smoked Salt-(Your Choice: Pepper/5 Pepper/or Death)
1 tsp Old Saratoga Garlic-Smoked Salt-Jalapeno or Horseradish, Garlic, & Chive Mix
1 tbsp Old Saratoga Portobello and Friends Mix.
Pound the cutlets and the dredge in a mix of 1/2 cup flour with two teaspoons of any Old Saratoga Garlic-Smoked Salt-blend. Set aside to dry for a few minutes. Then run each piece through a beaten egg dip and the panko crumbs. Set aside to dry for a bit.
In a heavy skillet melt @3tbsp butter on low heat. Once melted, add the minced garlic, the paprika, the asparagus, and about 1/2 tsp Old Saratoga Smoked Kosher Salt. Cover and cook on very low heat so as not to burn the garlic. The idea is a VERY slow sautee. This part should take 35-45 minutes. (Pro tip-this part can also be done in the oven on about 240 degrees.)
Take larger half of mushrooms and slice thin. Set aside. Place 1/4 inch of water in a non stick skillet. Turn on high heat and bring to a boil. Carefully place smaller mushrooms into the water, cover, and turn off after about one minute. After five minutes of standing, remove the mushrooms and place stem down or on side to drain. Add 1 1/2 cups water back to the pan and add 1/2 tsp Old Saratoga Garlic-Smoked Salt blend, the sliced mushrooms, and julienne onions. Simmer until tender. Place in a holding dish and save the pan for later. Dredge the par-cooked mushrooms in the seasoned flour, the eggs, and then the panko crumbs. Handle carefully to keep panko in place. Set aside.
So now, the cutlets, mushrooms, and gravy are prepped and the asparagus is doing it's thing. Time to fry. Heat some oil to 335 degrees. Cook each cutlet until golden brown and delicious. Remove and drain. Carefully place the mushrooms into the oil allowing each to brown. As soon as any makes a deeper noise, they are done. Set aside to cool and drain. Mix the GSSJ or HGC mix with the sour cream and set aside.
In the pan the mushrooms were cooked in, melt the remaining butter. As soon as it strts to bubble add the remaining seasoned flour whisking vigorously to creat a roux. Add the mushroom water back slowly at first, constantly whisking to prevent lumps. Once the mix is back in the pan bring to a boil, turn the heat off, and stir in the PBF Mix.
As you can see in the picture, the cutlets get a mushroom and onion gravy bath, the panko fried mushrooms get a sour cream dip, and the asparagus should be very tender with butter, garlic, and paprika all clinging. Happy Mother's Day!
April
JERK CHICKEN SANDWICH with 4 INGREDIENT PEACH CHUTNEY on a GARLIC/PEPPER GRILLED ROLL
We ran this recipe about two years ago but we get asked all the time for it at events. You can give it more zip by making either the chicken or the roll extra spicy.
4 pieces boneless skinless chicken (or boneless pork chop or fish filet.) Season with Old Saratoga Caribbean Lime Jerk. Go light for mild or heavy for spicier. Set aside.
Separate one 14 ounce can of peaches, placing the juice in a sauce pan or skillet. Add about half as much apple cider vinegar as juice, one tbsp water, and 1/4 red onion diced small. Set peach sections aside. Bring liquid with onions to a simmer and continue until it is reduced by half. Mash peaches and then add back to reduction along with 1/2 teaspoon ground cinnamon. Continue reducing on low heat until you achieve the desired thickness for the sauce. Remove from pan and set aside.
I wipe out my skillet and use the same one for the roll as I used for the chutney. Melt some butter in the pan and then sprinkle it with one of Old Saratoga's Garlic-Smoked Salt blends. (GSSP for mild, GSS5P for medium, and GSSD for HOT) Now place the roll down in the butter/spce mixture to toast. PRO TIP- make sure to rotate your roll halfway through or one side will be WAY more done than the other.
AND THEN...
Because I had chutney left, I then took a small loin, hit it with OLD SARATOGA Caribbean Lime Jerk, and roasted it in the oven. The chutney was great on it.
AND THEN.... AND THEN......
Because I now had some extra loin, I cubed it small, browned it, and then made a commercial yellow rice mix in the pan with the meat. So good....
March
Just came back from a camping trip. Met a lot of great peeps out there and learned of a great need. Many folks still struggle with the GRILL MADE BURGER. Charcoal, wood, or propane, it makes no difference. Their burgers stick. They break. They burn on the outside and don't cook inside. They are NOT great. We are stepping into the void this month and maybe we can help some folks out there. There are many ways to go, we will cover things from the beginning using our method.
Gloves- wear some gloves so you don't get everything on your hands. All gloves are NOT created equal. Make sure yours are food grade.
Meat- we will refer only to beef here but the lessons can be transferred to other foods. Whenever possible, pat out your own burgers. We like to go about 6 ounces and make a burger about 4-5 inches wide. SEASON ONE SIDE OF THE BURGER WITH OLD SARATOGA SMOKED KOSHER SALT. Two things that make foods stick to a grill are food residue and lack of heat. Make sure the grill is very hot, clean, and lubricated. Lay the burger on gently, salted side up. Let the burger cook on that side until it releases from the grill. (Pro tip- after brushing, use damp paper towels and tongs to clean a hot grill. Then use cooking oil on a paper towel and tongs to lubricate after cleaning. That is especially important when cooking leaner burgers or meats.) Your burger will tell you when it can be flipped. If it is sticking, it is trying to tell you it is not ready yet. AFTER YOU FLIP IT, SEASON THE OTHER SIDE WITH ONE OF OLD SARATOGA'S LOWER SALT BLENDS such as TFC, GMJ, SWZ, OKMFR, Reaper-Potle. I put my cheese on right away and close the cover for a couple of minutes. Once again, the burger will release itself from the grill when the second side is done. We determine rare or well done by the temp of the burger before cooking. Rare- leave refrigerated until cooking. Well done- let burgers come to room temp, while covered, before cooking. After cooking, let the burgers rest while you grill the rolls.
Buns- GET GOOD BUNS!! Kaiser rolls, pretzel buns, ciabatta rolls, stadium rolls, even a split hoagie roll- all good. Hamburger rolls? Maybe for the little kids. Apply a thin coat of butter or olive oil to the roll. Then season with one of our Old Saratoga Smoked Salt blends. While the burgers rest, grill the seasoning onto the buns.
Extras- therein lies the true beauty of a good burger: you can pile things as high as you want or simply toss a patty on a bun. It's still a burger.
February
SEARED SCALLOP WITH BACON, ONION, RED PEPPER JAM
Got this inspiration from a visit to Florida recently. We actually made this recipe on a small propane grill at a beach side campsite. We used a flat square non-stick pan. At home, we would probably have gone with cast iron.
4 slices thick cut bacon diced small
1 lb scallops
1/2 sweet onion diced very small
1/2 red pepper diced very small
1 tbsp butter
1 tsp Old Saratoga G-SS-(P, J, 5P, or D)
1/2 tsp Old Saratoga PHG, GMJ, SWZ, OKMFR, or Reaper-Potle (if desired)
Start with the scallops. It is VERY IMPORTANT that they are DRY when you season them and when you sear them. Otherwise, if there is too much moisture on the surface, they will steam and not sear. Dab with a clean paper towel if you have to. Once dry, the scallops should be seasoned with half of the Old Saratoga Garlic-Smoked Salt blend. Set aside.
Place diced ingredients in your pan with the remainder of the seasonings. Cook on low stirring occasionally to allow the bacon, onion, and pepper to slowly darken. This part should take 20-30 minutes. Remove the finished jam from the pan and place in a serving bowl. Put the butter in the pan and turn the heat to medium-high. Once the pan is hot, in goe the scallops- 90 seconds on a side for the big ones. About a minute per side for the little guys. Top the scallops with the bacon jam and enjoy.
January
WILD RICE AND PORTOBELLO STUFFED ROLL
Whether you use beef, pork, or even salmon, a stuffed roll creates a pretty picture when sliced and on the plate. Ours includes wild rice and mushrooms but almost anything works.
1- 12 to 14 inch section of pork loin (about 3-4 pounds)
1- 5-6 oz package feta cheese
1- 8 oz package unseasoned wild rice/wild rice blend
1- 32 oz or 2-14 oz low sodium broth
1- 8 oz package sliced portobello or wild mushroom mix
5-6 slices spicy capicola
1/4 cup diced sweet onion
4 tbsp softened butter
2-3 tsp Old Saratoga Garlic-Smoked Salt-Pepper Mix
Toothpicks or butcher twine
Start with the stuffing. Chop mushrooms into smaller pieces and cover with broth in a microwave safe dish along with the onion. Add 1 tsp Old Saratoga GSSP. Cook on high for 4-6 minutes until mushrooms are mostly cooked. Prepare the rice according to its instructions using the cooking liquid from the mushrooms (plus needed broth), one tablespoon of the butter, and 1/2 teaspoon Old Saratoga GSSP. Combine rice, mushrooms, and feta and set aside.
Create flat pork loin. Method one-cut pork loin from side to side stopping one inch from the cutting through. Splay out the two attached sides and repeat. Cover meat in plastic wrap and pound flat. Method two- Cut a slice about 3/4 of an inch deep end to end across the loin. Roll the loin slightly and repeat- being careful not to cut through. After a few cuts, you will have a flat piece of pork unrolled on the cutting board. (Pro tip- for best results, use a very sharp non-serrated blade.)
Spread softened butter on the flat meat. Lay out sliced capicola. Cover with a thin layer of the rice and mushroom mix. Leave the last two inches of the meat uncovered in the direction it will be rolled. Roll the meat and stuffing and close with the toothpicks or twine. (If you are using toothpicks, place the seam down along one side to help keep it from unrolling. It will expand slightly in the oven. Tied rolls should also go in a roasting pan seam down.) Season outside with remaining Old Saratoga GSSP (or GSSJ, GSS5P or GSSD).
Place, uncovered, into a 300 degree preheated oven for about 75 minutes. At that time, add remaining broth, cover, raise the temp to 350 and cook another 30 minutes. You are looking for an internal temp of at least 160 degrees. Rest 15 minutes and remove toothpicks before slicing. Use the pan juice as demi-glace or as a base for gravy. Serve with remaining mushrooms and rice.
December
DIPS/SALSA/SPREADS
1-2-3! Did you write that down? All our Garlic-Smoked Salt blends (Pepper, Jalapeno, 5 Pepper, Death, or Reaper and Friends) and all of our lower salt Flavor Mixes (PHG, TFC, GMJ, SWZ, HGC, PBF, OKMFR, or GCB) can be combined with sour cream, Greek Yogurt, hummus, cream cheese, or salsa at a ratio of 1 tsp per 2/3 of a cup. 1 tsp---2/3 of a cup, 1-2-3. For a little more pizzazz, add some chopped up roasted red pepper or diced jalapeno to the sour cream, cream cheese, or hummus.
For mayo, ketchup, or mustard, our favorite is Southwest Zest (SWZ) for a chipotle version. Other ways we improve the taste of basic sauces is to add Garlic-Mustard-Jalapeno (GMJ), Horseradish-Garlic-Chive (HGC), OKMFR, or even Reaper-Potle.
POTATOES
Oven Roasted/diced: toss in a mixing bowl with a combination of a little canola or vegetable oil and the spices of choice. We usually mix Provencal Herb & Garlic and GSSP. The amount will depend on how much you are making and what level of seasoning you are looking for. Always use the least amount of oil that will get the job done.
Baked: Crack open a baked russet potato, add butter, sour cream, cream cheese, or any combination thereof, now add one of our Garlic-Smoked Salt blends or our PHG Mix. Orrrrrrrrrr.........
Cut the potatoes lengthwise being careful with the skin. Spoon out the cooked potato and mash with cream cheese, milk, butter, and Garlic-Smoked Salt-Jalapeno Mix for very tasty Garlic/Jalapeno Smashed. Load the remaining skins with bacon, shredded cheese, sauteed mushrooms and onions, and season with a little Smoked Kosher Salt and PHG, HGC, GMJ, or SWZ.
MEATS/POULTRY/FISH
Prime Rib/Beef Roast: Garlic-Smoked Salt-Pepper. Period. Stop. The outside gets a liberal dose of that. The night before is best but it can be done immediately before cooking as well. Sprinkle a little HGC Mix on your prime rib once it is on the plate.
Turkey/Duck/Chicken/Quail: We are fans of GSSP on the inside of the body and PHG on the outside for that crispy herb and garlic skin. Going spicy? Rub the cavity with GSS5P the night before and SWZ on the skin before cooking.
Seven Fishes- seven different flavors. Salmon? How about Sweet BBQ? Shrimp? Helloooooo Cajun Bayou Blast! Calamari? Add Hot Cue or OKMFR to your marinara for Fra Diavolo (depending on how hot you like it). Grilling light colored fish like haddock or cod? Go with Provencal Herb and Garlic or Garlic, Smoked Salt, Pepper or even a light dusting of Sweet Dragon Spice. Clam chowder a little boring? Stir in just a little Garlic, Mustard, Jalapeno. Whether your seventh dish is conch fritters, stuffed clams, or scungilli salad, all do better with a dusting of Horseradish, Garlic, and Chive or Southwest Zest.
DRESSING/BREADS
Use Old Saratoga Herb and Garlic (PHG) mix to season homemade versions of stuffing/dressing. Add PBF, GMJ, or SWZ to add some spice of depth to packaged mixes. For cornbread, we LOVE to add Garlic-Mustard-Jalapeno Mix to ours.
If we think of more we will add them.
SUGGESTED USES
For dips or spreads made with cream cheese, sour cream, mayonnaise, hummus, or salsa, add about 1 tsp of the dry mix to 1/2 to 2/3 cup of the base.
S-K-S- Use just like regular salt on meats, poultry, fish, vegetable, potatoes, eggs, anything.
G-SS-P- grilled or roasted anything (veggies, potatoes, meats, poultry, fish, use as garlic/salt/pepper base for any dish and add herbs or other spices.
G-SS-J- popcorn, cheese spreads, Ranch style dressing, dip
G-SS-5P- SPICY popcorn, spreads, dips
G-SS-D- VERY HOT Burgers, popcorn, eggs, dips,hot chili
HGC- steak, salmon, popcorn, spreads or dips, baked potatoes, oven fries, dressing
GMJ- anything with eggs, macaroni, or dairy, spreads, dips, prepared mac & cheese, leftover chicken sandwich
TFC- taco or fajita meat, chili or meat sauce (for hot dogs), popcorn, dips, oven fries or tots
PHG- poultry, fish, roasted potatoes, vinaigrette dressing, microwave veggies, dips, spreads
SWZ- dips, spreads, Ranch dressing, cornbread, store-bought salsa
PBF- eggs, dips, potatoes, steak, chicken, burgers
OKMFR- EXTREMELY SPICY! Dips, eggs, chicken or tuna salad, steaks, popcorn
BBQ, Sweet & Smoky, Sweet & Spicy: any BBQ application, homemade (sweet) potato chips, most fish, grilled veggies
Sweet Dragon: to make teriyaki flavor, mix equal parts Sweet Dragon Spice, brown sugar, and soy sauce (suggestion 1 tbsp each), popcorn or popcorn balls, pumpkin bread, apple pie slice
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