THANKS TO ALL! VOTED PEOPLES CHOICE WINNER AT THE GREAT NYS FOOD AND WINE FEST.
THANKS TO ALL! VOTED PEOPLES CHOICE WINNER AT THE GREAT NYS FOOD AND WINE FEST.
It's July Fourth and you want to impress the fam with your mad culinary skills while not working too hard to do it. We got your back. Knock 'em out with :
Bacon wrapped Chili dogs
'Move the needle" potato salad
Tomato-mozzarella salad with homemade crostini.
Bacon Wrapped Dogs:
It is easy if you have a fryer. Starting at one end of a good hot dog, (We used Hoffman's Natural Casing) use a toothpick to pin one end of the bacon slice to the dog. Wrap diagonally until it reaches the other end where you will use another toothpick to pin it in place. After your dogs are prepped, drop them in the fryer until bacon is cooked. Hold warm until serving.
Pro Tip- NO fryer? Steam them in a large frying pan with 1/4 inch of water until the bacon is cooked. Then crisp the bacon dog on the grill. Trying to cook them entirely on the grill will give off a lot of grease and burn your toothpicks.
Meat Sauce
Start with 1 lb ground beef. brown and crumble adding 1/2 teaspoon Old Saratoga Smoked Kosher Salt. Once the beef is browned, add 1 1/2 tsp Old Saratoga Taco-Chili-Fajita Mix, 1-14 oz can tomato sauce, 2 tsp dehydrated minced onion or 1/8 cup fresh (diced small), and 1/2 to 1 cup of water, depending on how thick you want it. Add more TFC Mix if a stronger flavor is desired. Also at this point, you can divide your sauce and hit half with a dash of Old Saratoga Taco-Chili-Fa-Reaper Mix to make a delicious Supercharged Sauce. Simmer for 10 minutes and serve over dogs, nacho chips, or baked potato.
"Move the Needle" Potato Salad
Choose your potato. Russets will break down a bit when diced and boiled, giving a slightly mashed consistency. Properly cooked red potatoes will be firmer. We generally use about 1 1/2 to 2 cups of mayonnaise per 5 lbs boiled. We add to that 1/2 cup each celery, onion, and carrot, all diced small. We season with 1 1/2 tsp of one of the Old Saratoga Garlic-Smoked Salt blends, usually GSSP. Those will give a flavor of bacon even though there is none. Then, to 'Move the Needle", we dust the top generously with one of the following: Old Saratoga Garlic-Mustard-Jalapeno, (slightly spicy- nothing crazy), Horseradish, Garlic, and Chive Mix, or Southwest Zest Mix. OKMFR, Reaper-Potle, or Garlic-Mustard-Jala-Reaper are very tasty but very hot. Better to set those in front of the dish and let everyone who dares....
Tomato/Mozzarella Salad with Crostini
Start with baguette rolls, cutting them into 1/4 to 1/2 inch slices. Baste with a mix of melted butter, extra virgin olive oil, and a combination of Old Saratoga GSSP and Provencal Herb & Garlic Mix. Optionally, you can also add a bit of Parmesan cheese. We don't give amounts because that will depend on how much you are making. Coat one side of each slice and place under the broiler or on the grill until lightly toasted. Remove and set aside to cool. For the salad, mix 1 cup de-seeded and diced ripe tomato, 1 cup diced mozzarella, 1/4 cup finely diced sweet onion, 1 tbsp extra virgin olive oil, 1/2 tsp Old Saratoga GSSP and 1/2 tsp Old Saratoga Provencal Herb & Garlic Mix. Combine and refrigerate for at least 30 minutes before serving. Complete with a dash of good balsamic vinegar for serving.
NOW GO IMPRESS THOSE IN-LAWS!!
Rotisserie Beef
For Father's day last year, since we already had two grills and a smoker, I received a rather inexpensive rotisserie charcoal grill. A couple of days ago, we wanted something low carb. The picture explains what we did. The next day, Mrs Rubs had lean roast beef on a salad and I cut a bunch of very thin slices. I then piled them onto a big fat roll, topped them with Swiss, mayo, and a real good shake of our Garlic-Mustard-Jalapeno mix and stuffed it into my very happy face. Here's what we did.
1 2-3 lb round roast, eye roast, or any lean beef roast.
2 tsp Old Saratoga -- Garlic-Smoked Salt Mix. For mild use GSSP. For a bit of spice, use GSS5P or GSSD. Need lower salt, try our Southwest Zest, Portobello, or (Sugar Free) BBQ Mix. (A lean roast doesn't exude the moisture of a steak so the powder will still adhere through the cooking process.) For more of an Italian twist, use our Provencal Herb & Garlic Mix.
8 lbs charcoal
Heavy Duty wide aluminum foil
FIRST- Coat your cut of meat with both teaspoons of the Old Saratoga flavor of choice. If at all possible, season before you freeze. If fresh wrap tightly in a ziploc bag for 1-24 hours. Longer is better. You regulate how well done it will be by three things: whether you allow it to warm a bit before cooking, temp of charcoal, and time of cooking.
NEXT- Get the charcoal going hot. If, during the process you need more, start it in a charcoal chimney or other device and add to the rotisserie fire only when fully aglow. Remove the roast from the bag. Pierce the roast with the skewer and secure in place with the end pieces.
GET COOKING- Place the seasoned roast on the rotisserie and hit the switch. We then took a large strip of foil and wrapped it around the back of the rotisserie, folding the top a bit over. This not only blocks any wind but also acts as a heat reflector helping you cook. For reference, our roast in the picture was out of the fridge for the 20 minutes or so until the charcoal was ready. We prefer our lean beef medium rare.
NOW GET SOME REST!- When you reach done, about an hour or so later, remove the roast from the fire. Take the foil that is on the rotisserie, wrap the roast, spit and all, and rest 10-15 minutes. Remove the spit and holders after resting the roast or you will lose a lot of juice. You can see in the picture what the sliced results look like. HAPPY DAY DADS!!
May
Mexican Chicken Parm
When the world zigs, we gotta zag. I know it seems like we eat a lot of chicken, because we do! And another way to flavor the same ol' bird is always welcome.
4 boneless skinless chicken thighs or cutlets
4 ciabatta rolls
1 cup salsa
4-6 oz queso fresco
Old Saratoga Chile-Lime Mix
Old Saratoga Garlic-Smoked Salt-Pepper
Old Saratoga Southwest Zest Mix
1 tbsp butter
Generously season the chicken with the Old Saratoga Chile-Lime Mix. Set aside for at least 1 hour if possible. Crumble your queso fresco. Set aside. Butter each of the rolls and sprinkle with a little Old Saratoga Garlic-Smoked Salt-Pepper Mix. Set aside. For a little kick, add one tsp Old Saratoga Southwest Zest Mix to the salsa. Mix and set aside.
When it's time to cook, get a lubricated grill hot. Sear the chicken on both sides. Then turn off one side and movre the chicken there. Top with salsa and queso fresco. While that gets tastier, grill the rolls on the hot side of the grill. As you can see from the picture, our serving suggestion is with chips and more salsa. Buen Provecho.
April
Long Point Chicken
Pretty sky, pretty water, not hot or cold. There were beverages and live bait and music. The problem was that the guest of honor, a fish for dinner, never showed up. Therefore we were inspired to create Long Point Chicken to honor the county park in Brevard County where we stayed.
6 boneless skinless chicken thighs
Old Saratoga Sweet Chipotle Rub
BBQ Sauce
Roasted red pepper strips
Aged or smoked gouda cheese
Liberally coat each side of the thighs with Old Saratoga Sweet Chipotle rub. Place in refrigerator to marinate for 2 hours or even overnight.
Start your grill and get it hot. Wipe the grill surface with a moist paper towel (in tongs) to clean. (Pro tip- chicken thighs especially do not release from the grill until they are ready. To anyone cooking meat on a grill- the meat will let yoy know when it can be flipped.)
Grill the first side. Once flipped have the sauce, the peppers, and the sliced cheese ready to go. When the second side is nearing done, lightly coat the top with BBQ sauce, drop on the strips of roasted red pepper, and then top with the cheese. If you are using a gas grill, turn it off, close it, and let the latent heat melt the cheese. For charcoal or wood, move the thighs to a cooler part of the grill and cover long enough to also melt the cheese. Place on a bed of romaine lettuce or between to toasted buns. (Pro tip- for better buns, butter them a little, sprinkle with Old Saratoga GSSP, pat it so it sticks, and THEN grill.)
March
Chicken Enchiladas
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....
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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