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Fabulous Food Show!
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Fabulous Food show Recipes - 2011
Here are a few recipes from the Fabulous Food show this past weekend.
FRIDAY
Autumn Salad – Sally, Newbury, Ohio
Use the quantity of lettuce to match the number of people you will be serving.
Mix dressing ahead so herbs can infuse the vinegar and oil
Dressing:
1 Tablespoon of Gallopin’ Gourmet Shake
1/4 cup cider/rice wine/balsamic vinegar
1/2 cup cold pressed olive oil
Pour vinegar into a cruet or bowl, add Gallopin’ Gourmet Shake and oil. Shake or whisk well until blended. This will keep for a week in the refrigerator.
Salad:
Mixed baby greens
Gold Rush/Fugi/Gala apples washed, cored and cut into bite-sized chunks
Bartlett Pears – red and green washed, cored and cut into bite-size pieces
Small bag of dried tart cherries
Red onion peeled and sliced thinlyOptional: Toasted pecans or pepitas
Place lettuce in a bowl and top dress with apples, pears and cherries. Top with red onion and then dress lightly with the vinaigrette.Feisty Pacific Albacore Tuna Salad
You’ll never think about canned tuna the same way. Put this in phyllo cups and garnish with a piece of parsley for a cost-effective, healthy appetizer.
2 cans of Albacore tuna packed in spring water - drained well
Feisty Fish Rub™ start with 1/2 teas per can
Mayo to your desired consistency
Chopped green onions for color and a little crunchMix everything together and allow 2 hours to chill well. Another great cool salad for summer.
Serves 4
Red Dog Pulled Pork - Sally, Newbury, Ohio
This is dedicated to my Golden Pete. Pete was the most beautiful Golden retriever I ever owned. In spirit and looks.Their mother, Bridget is still living at the age of 16! This recipe is so easy I will add it to my weekly menu. all you need is time. Do it on a weekend or try it in a crock pot!
2 to 3 pound Pork Shoulder Roast - or larger for leftovers and a crowd
2 to 3 tablespoons Red Dog Rub - or 1 tablespoon per pound
1 tablespoon olive oil
1/4 cup water - increas incrementally if you go to a larger roast
Your favorite BBQ sauce - we used Jack Daniels Honey
Preheat oven to 300
Rinse pork and pat dry. Brush with olive oil and then rub Red Dog all over the roast. Place in a dutch oven, I used my red LeCruset, place roast in oven UNCOVERED for 1 hour. Pour in 1/4 cup water and COVER and cook for 90 minutes a pound. Remove from oven and let cool for 15 minutes. Shred pork using two forks. Add the sauce to your liking and you have pulled pork that will make your taste buds whimper. I used the new thin , multigrain buns that were toasted and had butter spread on the bun with a shake of garlic powder. Serve with coleslaw or top the sandwich with coleslaw.
Greta’s Chicken Salad - Greta - Columbus, Ohio
The complexity of the spices make a wonderful, warm and bright sandwich!
2 poached chicken breast
1/4 C finely chopped sweet onion
1 teaspoon FAR OUT FEATHER DUST
1 small can pineapple tidbits drained and squeezed dry with paper towel
Mayo - to your taste
Optional: toasted sliced almonds
Chop chicken breast, add onion, mayo, pineapple, Feather Dust. Mix weel and let sit for 1/2 hour. ENJOY on a bed of lettuce or as a sandwich!
Awesome Bean Spread - Sally
1 can Great White Northern Beans - rinsed and drained
1 tablespoon lemon juice
1 clove garlic - quartered
2 teaspoons Awesome Antler Rub
1/4 cup olive oil
Place beans in food processor and pulse until blended, add lemon juice, Awesome Antler Rub and garlic. Slowley drizzle olive oil adding more as needed until desired thickness. Spread on crackers or slices of baggette. High fiber, low fat and SURE to please the pallette!
SATURDAY
FEISTY CREAM CHEESE SPREAD - Dawn - Auburn, Ohio
This is so easy its hard to believe it tastes so good. The complexity of Feisty Fish Rub comes through in this great tasting, simple spread.
8 oz cream cheese softened
2 tablespoons soft butter
1 small clove of garlic - quartered
1/2 teaspoon or more Feisty Fish Rub
Mix all ingredients well until blended. Serve or crackers or pretzels.
Wow-A Spanish Rice - Dawn – Auburn Township, Ohio
½ cup Spam – No kidding! Or Canadian bacon
2 tablespoons butter
½ cup onion coarse chopped
½ cup celery, coarse chopped
3 cups cold, cooked rice (according to package)
1-cup tomato sauce
1-teaspoon Wow-A Chihuahua
In a large skillet, sauté’ chopped Spam until fairly crisp. Drain on a paper towel. In same skillet, melt butter and sauté’ onion until tender, add celery and cook another 3 minutes (you want celery crunchy). Add cooked rice to onion / celery mixture cooking over medium heat, breaking up the rice clumps as you cook it. When rice is fairly uniform and hot, pour in tomato sauce and sprinkle Wow-A Chihuahua over. Continue mixing and cooking until the mixture is a uniform color. Add sea salt to taste.
BROWN DOG BURRITO FILLING - Heather, Arlinton, VA1 lb. ground chicken, turkey, or lean beef
1 onion finely chopped
1 can (15 oz.) canned tomato sauce
1 can (14.5 oz.) petite diced fire-roasted tomatoes
1 tbsp. extra virgin olive oil
2 garlic cloves, minced
2 tbsp Brown Dog Riba Riba™ blend
1 tbsp. adobo sauce from 1 can chipotle pepper in adobo sauce
1 chopped chipotle pepper from canGarnish: DOLLOP OF SOUR CREAM AND FRESH CILANTRO
Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in ground meat and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomato sauce, chopped tomatoes, chipotle pepper, adobo sauce, and Brown Dog blend. Simmer uncovered until thickened, about 10 minutes. Season with salt to taste. Use as filling in soft or hard taco shells or flour tortillas.
SUNDAY
Crunchy Eggplant Pate’ - Dawn, Auburn Township, Ohio
This is sumptuous and easy. Give eggplant a chance!
1 medium Eggplant
½ cup toasted pecans or walnuts
1 clove garlic, minced
1-1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Far Out Feather Dust
1/4 black pepper
2 tablespoons fresh parsley, chopped
Pierce eggplant all over with fork. Bake whole at 375 degrees for 45 minutes or until it collapses. Let cool
to room temperature.
Scoop eggplant out of its skin and process in a food processor with garlic, vinegar, olive oil, Far Out Feather Dust until just combined. Stir in chopped nuts and fresh parsley.
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Sodium and Potassium - important but watch the amount
Great article on the Cleveland Clinics Wellness Center enews. sign up for healthy tips at www.360-5.com
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Easy Heirloom Tomato and Cheese Pie - featuring Black Dog Belly Rub
This is so easy you won’t believe it.
1 ready made Pillsbury pie crust - or if you have time make your own.
1 tablespoons Parmesan cheese grated
3-1/2 tablespoons Dijon mustard - We use Grey Poupon
4-1/2 oz. 1/3 inch (very small) cubed Fontina Cheese
4-1/2 oz. Sharp cheddar coursely grated or very small cubes
1-1/2 pounds heirloom or other ripe tomatos, cored and cut crosswise 1/2 inch thick (patted dry)
1-1/2 tablespoons of extra virgin olive oil
2 tablespoons shredded Parmesan cheese
1 tablespoon of Black Dog Belly Rub
Take out pie crust and get to room temp. Place crust in a 9 inch pie plate.
Shake in 1 tablespoon of the grated Parmesan cheese and gently press into pie crust. If you make you own mix it into dough.
Spread Dijon cheese over crust.
Mix cheeses and then spread them evenly over Dijon mustard. Arrnage tomatoes in concentric circles. I love to mix various heirlooms like, green zebra, orange moonglow, yellow, Dutchman etc. Drizzle with olive oil, grated Parmesan cheese and shake Black Dob Belly Rub evenly over the top. Bake in a 400 oven for 45 mintues or until tomatoes are lsightly charred. Let cool and serve. Oh my!!!!
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The Grass Roots Effort Continues!
Mom’s Gourmet will be in all 30 Whole Foods Northern California stores by 8/22.
And….by 8/29 we will be in Andronico’s Community Market’s 7 locations.
California here we come. Thanks, and rub some grub!
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Red Dog Pulled Pork - Sally, Newbury, Ohio
This is dedicated to my Golden Pete. Pete was the most beautiful Golden retriever I ever owned. In spirit and looks.Their mother, Bridget is still living at the age of 16! This recipe is so easy I will add it to my weekly menu. all you need is time. Do it on a weekend or try it in a crock pot!
2 to 3 pound Pork Shoulder Roast - or larger for leftovers and a crowd
2 to 3 tablespoons Red Dog Rub - or 1 tablespoon per pound
1 tablespoon olive oil
1/4 cup water - increas incrementally if you go to a larger roast
Your favorite BBQ sauce - we used Jack Daniels Honey
Preheat oven to 300
Rinse pork and pat dry. Brush with olive oil and then rub Red Dog all over the roast. Place in a dutch oven, I used my red LeCruset, place roast in oven UNCOVERED for 1 hour. Pour in 1/4 cup water and COVER and cook for 90 minutes a pound. Remove from oven and let cool for 15 minutes. Shred pork using two forks. Add the sauce to your liking and you have pulled pork that will make your taste buds whimper. I used the new thin , multigrain buns that were toasted and had butter spread on the bun with a shake of garlic powder. Serve with coleslaw or top the sandwich with coleslaw.
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Far Out Spinach Soup - Wendy, Thomasville, Georgia
This is incredible! Hot or cold, you’ll love this healthy and EASY recipe. I’ve made it three times in one month.
2 to 3 bags of baby spinach
1 box of low sodium, organic chicken broth
1/2 C half and half
1 tsp. Far Our Feather Dust™
1/8 tsp. of cayenne pepperHeat box of chicken broth in large pan on the stove over medium/high heat. Add spinach when it starts to steam. Cook spinach until it becomes limp (2 minutes). Pour spinach and broth into a food processor or blender, add seasoning and put lid on. Blend over medium speed until smooth. Pour back into pan and warm over low heat. Turn off heat and stir in half and half. Serve warm or cold on a hot summer day.
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Feisty Pacific Albacore Tuna Salad
You’ll never think about canned tuna the same way. Put this in phyllo cups and garnish with a piece of parsley for a cost-effective, healthy appetizer.
2 cans of Albacore tuna packed in spring water - drained well
Feisty Fish Rub™ start with 1/2 teas per can
Mayo to your desired consistency
Chopped green onions for color and a little crunchMix everything together and allow 2 hours to chill well. Another great cool salad for summer.
Serves 4
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Gallopin’ Chicken Salad
One of our wonderful salads to keep your cool in the summer! Everyone loves it!
1 poached or grilled boneless chicken breast cut into bite-sized chunks
Red seedless grapes - however many you’d like sliced in half
Green seedless grapes - however many you’d like sliced in half
1/8 cup minced sweet onion
1/8 finely chopped celery
1 crisp apple - washed and chopped
1 tbsp. Gallopin’ Gourmet Shake™
1/4 cup MayoOptional - 1/4 cup toasted walnut or pecan pieces
Mix everything together except mayo. Add mayo to the desired consistency. Serve over a bed of lettuce or alone.
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Woman’s and Food Expo Recipes
Groovy Stir Fry - Kim - Wickliffe, Ohio
Groovy Stir-Fry – Serves 4, Kim – Wickliffe, Ohio
1 lb. boneless, skinless chicken breast — 2 tbsp. oil — 2 tbsp. Far Out Feather Dust™ —1 tsp. minced garlic
Your choice of stir-fry vegetables: Broccoli Snow Pea Pods, Sliced Carrots, Chopped Celery, Bok Choy, Nappa Cabbage, Sweet Onion, Bean Sprouts Sliced Water Chestnuts Chopped, Red Bell Peppers
Garnish with chopped green onions and slivered almonds.
Cut the raw chicken into 1” cubes and toss with the Feather Dust. Heat the oil in your wok and toss the chicken in, and add the minced garlic, stirring often till all sides are browned. If you like it spicier, add some red pepper.
Remove chicken to another plate and cover with foil (you can put it in a warm oven to keep it hot).
Add a little more oil and stir fry the veggies separately, in batches, so the wok doesn’t get too crowded, and so the veggies can cook for the time they need to (i.e., bean sprouts cook quicker than carrots). Remove the veggies as they are cooked and add them to the chicken. When veggies are cooked, serve over brown rice and garnish with green onion and toasted slivered almonds.
BROWN DOG BURRITO FILLING1 lb. ground chicken, turkey, or lean beef
1 onion finely chopped
1 can (15 oz.) canned tomato sauce
1 can (14.5 oz.) petite diced fire-roasted tomatoes
1 tbsp. extra virgin olive oil
2 garlic cloves, minced
2 tbsp Brown Dog Riba Riba™ blend
1 tbsp. adobo sauce from 1 can chipotle pepper in adobo sauce
1 chopped chipotle pepper from canGarnish: DOLLOP OF SOUR CREAM AND FRESH CILANTRO
Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in ground meat and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomato sauce, chopped tomatoes, chipotle pepper, adobo sauce, and Brown Dog blend. Simmer uncovered until thickened, about 10 minutes. Season with salt to taste. Use as filling in soft or hard taco shells or flour tortillas.
Winter Salsa 1 can corn
1 can Rotel diced tomatoes and jalapeños
1 can diced fire roasted tomatoes or diced tomatoes
1 clove fresh garlic
1 tbsp. cider vinegar
2 tbsp. lime juice
1/2 sweet or red onion2 finely chopped jalapenos
Green onion tops
2 tsp. Wow-a Chihuahua™
1 tsp. cumin
Sea salt to tasteDrain all canned veggies well.
Mix corn, tomatoes in bowl. Stir in remaining ingredients and chill. Serve with tortilla chips.
Devilish Eggs with Black Dog - Sally Newbury, Ohio
This is an easy recipe that uses a little black caviar for a salty touch. Serves - 25 appetizers
4 hard boiled brown eggs
1/2 cup mayo
2 teaspoons of Black Dog Belly Rub
1 tablespoon Dijon mustard
25 rounds of pumpernickel bread - using a 1” round cookie cutter you should get four rounds per slice of bread depending on the size of the loaf.
Optional garnish - 1 small jar of black, lumpfish caviar
Cut the bread rounds and set aside.
Chop the eggs and mix in mayo, mustard and Black Dog Belly Rub
Spread the egg mixture on the bread round. Chill in refrigerator for 1 to 8 hours. Just before serving garnish each round with the black caviar. I use a fork because you only want the caviar not the juices that are in the jar. Leftover caviar can be used for other dishes or if you are serving a big crowd double the recipe.
