Gallopin’ Greens with Fruit – 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
1 Tablespoon of Gallopin’ Gourmet Shake
1/4 cup rice vinegar
1/2 canola oil
Pour vinegar into a cruet or bowl, add Gallopin’ Gourmet Shake and canola oil. Shake or whisk well until blended. This will keep for a week in the refrigerator.
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 thinly
Optional: 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.
Roasted Yams and Apples with Yellow Dog - Patsy, Chagrin Falls, Ohio
Use the amount you need to meet the number you are serving. I always use 3/4 cup of yams and apples because they shrink a little and people love them!
Yams or sweet potatoes - Wash and scrub yams – dry and cut into bite-size pieces peel off any bad spots. Don’t remove the skin
Gala, Fugi, Granny Smith Apples washed, cored and cut into bite-size pieces
Small chunks of butter if you want to add a little
Preheat oven to 450 degrees
Yellow Dog Sweet Shake – Shake generously over apple and yam mixture
Toss yams in a bowl, drizzle canola oil over to coat. Generously shake Yellow Dog over the mixture. Add chunks of butter if you’d like to add a little extra flavor. Pour into a roasting pan and roast at 450 stirring often for about 10 minutes. Add apples and mix well. Roast until they are golden brown.
Note: you can use any type of apple, but use firm ones. I like to mix varieties too.
Riba-Riba Parmesan Crackers - Dawn, Auburn Township, Ohio
Dawn has taken a savory cracker to the sublime. You won’t be able to eat just 12;-)
1/4 cup butter - softened
4 oz. grated Parmesan Cheese
1 t Brown Dog Riba Riba Rub
1/2 t sea salt
1 cup flour
2 - 4 tablespoon water
Cream butter in a medium bowl, add Parmesan cheese Brown Dog Riba-Riba Rub and salt, beat well. Add flour and beat, mixture will be crumbly. Add water, a tablespoon at a time until mixture begins to hold together. Scrape mixture onto a floured surface and press together in rolls 9 ” long. Wrap in plastic and chill at least 30 minutes up to 4 days. Slice in 3/8” rounds. Bake 350 degrees on parchment covered baking sheets for 22 minutes until just golden brown.
Tiramisu Ole’ Bites - Dawn, Auburn Township, Ohio
A lovely, light dessert with a tiny, tiny nip.
24 Shortbread cookies or pound cake cut into 24 rounds (1-1/4”)1/4 cup water
1/4 cup sugar
1 teaspoon instant coffee powder
1 8 oz. Mascarpone cheese
1/4 powdered sugar
1/2 whipping cream cream
Brown Dog Riba Riba Rub
Coffee syrup: in a small saucepan combine water, sugar, and coffee powder. Bring to boil, reduce heat to a simmer. Cook 5 minutes until mixture begins the thicken. Set aside to cool.
Filling: In a small bowl beat whipping cream until it holds soft peaks. In a separate bowl (no need to wash beaters) beat Mascarpone cheese and powdered sugar until creamy. On low speed, beat Mascarpone mixture into whipping cream.
Assembly: Use shortbread cookies, or cut rounds from pound cake as Tiramisu base. Brush each base with coffee syrup and place in a mini muffin liner. Spoon or pipe Mascarpone cream over each base completely covering the cake or cookie. Generously dust with Brown Dog Riba-Riaba Rub, refrigerate at least 4 hours - best to let flavors blend overnight.
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.
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.
Yellow Dog Ricotta Cappuccino - Elysabeth, Chagrin Falls, Ohio
15 oz whole milk ricotta
1/2 tsp. vanilla extract,
1-1/2 tsp. Espresso powder
1/2 cup sugar
1 teaspoon Yellow Dog Sweet Shake
Put in food processor for 1 min. Scrape sides, mix again. Divide into 4 servings. Refrigerate 1hr. To 1 day. Serve w/ sprinkle of Yellow Dog Sweet Dog Shake and a ginger cookie on the side or crumbled on top. Yum! It is fun to serve in a demitasse cup with an espresso spoon.
This dessert is surprisingly delicious to the American tastebud, so be prepared for it to be lapped up :) I always make much more then I need for entertaining, as it lasts about 4 days in the fridge if the cheese is fresh.
Brown Dog Burrito’s - Heather, Arlington, Virginia
1 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 can
Garnish: dollop of sour cream and fresh cilantro
Note: these freeze really well.
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.
I use Scoops and serve these as appetizers. People can’t get enough of them!
Autumn Fruit and Almond Encrusted Tenderloin - Sally, Newbury, Ohio
Serves 4 to 6 depending on the crowd.
2 to 3 pork tenderloins – rinsed in cold water and pat dry – place in a dish and bring almost to room temp while preparing the coating.
1 heaping tablespoon Yellow Dog Sweet Shake
3/4 cup Panko (Japanese bread crumbs)
1/8 cup dried apricots - two to three apricots
1/8 cup golden raisins
1/4 cup dried tart cherries
1/4 cup dried currants
1/4 cup slivered almonds
2 tablespoons canola oil
1 egg and a splash of any kind of milk
Preheat oven to 375
In a blender or food processor grind:
Almonds until they are coarsely chopped and set in a bowl
Take half of the Panko, Yellow Dog Sweet Shake, 1/2 of the dried fruit and blend together until the fruit is ground somewhat course
and the mixture looks dark. I add Panko first to prevent the fruit from getting too paste like. You may have to take a knife and unclog the blades (just make sure you unplug the blender before doing this). You want the coating to be fairly fine but not paste. Add mixture to the almonds. Repeat and add to the rest of the fruit/Panko mixture.
Heat Canola oil to medium high.
In a shallow glass dish (pie plates work great), mix egg and a splash of milk until well blended.
In another pie plate, add the fruit/Panko mixture.
Place the tenderloin in the egg mixture and coat well. Roll the tenderloin in the fruit/Panko and coat well. You can even press the coating onto the loin.
Place the tenderloin in the skillet and sear the tenderloin on all sides until the coating is a nice brown. Then place the tenderloin onto a small roasting pan and roast in the oven for about 20 to 25 minutes depending on the thickness. You want the loins to medium rare.
Cooks note: This is wonderful on chicken breast too!
Loaded Potato Bites - Dawn, Auburn Township, Ohio
My friend Dawn and her husband
have a wonderful, certified organic farm,
Maplestar Farm. The farm has been
in the family since the 1800’s and
is located in beautiful Geauga County.
2# Fingerling or small redskin potatoes
½ cup sour cream
5 strips of bacon, cooked crisp and
1-Tablespoon Awesome Antler Rub
Scrub potatoes well. Rub butter on skins.
Bake at 375 degrees until fork tender –
about 30 minutes. Let cool to handle.
Cut potatoes into 1” rounds, cut off
ends so the rounds can sit upright.
Scoop a little potato out of the tops.
Shake on Antler rub. Combine sour
cream with Awesome Antler Rub
and spoon onto the tops of the
potatoes. Top with bacon bits.
Wow-A Spanish Rice - Dawn – Auburn Township, Ohio
½ cup Spam – No kidding!
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.