Monday, March 27, 2017

Asian Style Baby Back Ribs

It really doesn't get any easier than this crock pot recipe.
For a delicious weeknight dinner, just put it in the crock pot and let it cook slow.
These Meaty Baby Back Ribs are on Sale Wednesday, March 29 to April 4, 2017, for the awesome price of $3.99 lb. at five Harter House Locations including Republic Road in Springfield and Kenneth Street in Nixa.
Ingredients   

2/3 cup light-brown sugar
1/2 cup low-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 cloves garlic, crushed
1/2 teaspoon red pepper flakes
1 rack pork ribs (about 3 pounds) cut into sections of 3 to 4 ribs
2 tablespoons cornstarch
3 scallions, trimmed and thinly sliced
1 teaspoon sesame seeds

Directions

1. In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper.
2. Place ribs in slow cooker bowl; add sauce. Cover; cook on HIGH for 6 hours or until meat is tender.
3. Transfer ribs to a platter. Strain sauce and discard excess fat. Combine cornstarch and 1/4 cup water; blend with sauce in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with 1/2 cup of sauce, scallions and sesame seeds; serve with remaining sauce.

Meatballs and Gravy

I’m not going to pretend that I am Italian, because of every nationality that is mixed through my veins – Italian is about the single one that I am not. However, I love Italian food & tend to make some pretty great meals when I cook Italian food. This is something I am confident I can make well…enter meatballs and gravy. Now, since I am not Italian by birth (only by choice) I would not have known that the sauce is actually called gravy, when you put it on meatballs, but I did read about it. Also, I found everything I need to make this wonderful recipe at Harter House and Harter House World Flavors.

Meatballs and Gravy
Ingredients:
For Meatballs:
1.5 lb of mild Italian sausage
1.5 lb lean ground beef
2 eggs
2 tsp Dried Italian Seasoning
3/4 cup Italian Bread Crumbs
1/4 cup grated Parmesan cheese (reduced fat)
1 clove minced garlic
1/2 tsp crushed red pepper
pinch brown sugar
2 tsp salt
1 tsp fresh cracked pepper

For “Gravy”
2 large cans Cento crushed tomatoes
2 cloves fresh minced garlic
1 small yellow or white onion
olive oil
1/2 diced roasted Italian red pepper
fresh basil – minced
1 tablespoon balsamic vinegar
1/2 tablespoon Dijon mustard
pinch sugar
1 tsp salt
1 tsp black pepper
couple dashes hot sauce
1 tablespoon dried Italian seasoning
1 tsp of lemon juice


1. Preheat oven to 400 degrees

2. Open a bottle of your favorite wine and consume while cooking.

3. Combine all ingredients for the meatballs into a bowl. Once all the ingredients are blended together, you are going to form your balls. These are meant to be bigger than the kind you find in your spaghetti – since they are the main course. So you want them to fill up a good handful (why is this starting to sound dirty)…



Once you have all your meatballs formed, line them up on a cookie tray. Its really important not to crowd the tray so the meat cooks evenly. Once you have this step completed, put your meatballs in the oven – reduce the heat to 375 and cook for exactly 45 minutes. Reducing the heat allows for the outside to form a slight crunch, while the inside cooks perfectly.


4. Now we start on the sauce! Slice the onions & chop garlic & add to saucepan over medium heat with about 2 swirls of olive oil in the pan.
Once the onions have cooked and are translucent, add in the remaining ingredients for the sauce, starting with the crushed tomatos. After you have all the ingredients added & well incorporated, turn the heat to low & cover. The flavors will all blend together on a low simmer while the meatballs finish cooking.

5. When the meatballs are done you are going to take each one and add to your sauce, excuse me, gravy…. and roll around to make sure they are completely covered. Optional step is to place a slice of mozerella on each meatball (after its been rolled in the gravy) and cover again for just a minute to melt the cheese.

6. For the salad, I cheated and bought a bag of Ultimate Caesar Salad mix, but I am not kidding when I say, it was the BEST bag of salad I have ever bought. BECAUSE it has the shaved parmesean cheese, the creamy dressing & this little spice mix to sprinkle on top that I had never seen before….
(PS, I always cut out the lettuce "ribs")






I topped my meatballs with some grated parmesan cheese and fresh parsley.


Tuesday, March 21, 2017

Crispy Skin Slow Roasted Pork Shoulder




I will put this roast in the oven and enjoy the aroma ALL DAY LONG!




PorkShoulderLong1
I grew up on this roast.  My family is German and Bohemian, and we always put Caraway Seed on it, and served it with saurkraut, potato dumplings, and a brown gravy made from the roast drippings.  If you're interested, the recipe, Pork, Saurkraut & Dumplings, is in our first Harter House Cookbook.

At Harter House, this week (March 22 - 28, 2017)  we have the Picnic Roast on sale for just .99 per pound, and, I bet, it’ll feed your entire family for a few days! 

It makes the best Pulled Pork and it's just plain delicious. 

There are 2 parts of the pork shoulder – the Picnic Roast (what we’re using) and Boston Butt (which comes from the upper part of the shoulder). Boston Butt is also on sale at Harter House quite a bit.

The Picnic roast will have meaty chunks of pork that we can literally pull apart with our fingers. It does take a little extra cooking time, and a little more patience – but it’s so easy and way cheaper.

When you purchase a fresh picnic at Harter House, it is usually frozen.  I have learned that if I put the roast in the oven frozen, at 350 degrees for 6 hours, it turns our perfect and the skin is ALWAYS crispy.

The following recipe comes from ruled.me  blog.
"This recipe cooks the roast from a thawed state, at a lower temperature, for a longer period of time.
Since I am a huge fan of the crispy skin, I have always cooked the roast from the frozen state to ensure the crispy skin."  ~Shelly
  • 8 lbs. Pork Shoulder (bone-in, skin-on)
  • 3 1/2 tbsp. Salt
  • 2 tsp. Oregano
  • 1 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
1. Completely wash and pat dry the pork. Leave on the counter-top for 2-3 hours to come to room temperature.

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2. Once the pork has been dried and is coming to room temperature (after a few hours), preheat your oven to 250F. Mix together all of the spices in a bowl.

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3. Starting skin side down, pat the salt rub all over the pork to completely cover it. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. Spread the rub on all sides and top of the pork.

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4. Once your oven is preheated and pork rubbed, place into the oven and bake for anywhere between 8-10 hours. I did 10 hours for my 8 lb. roast, but if you have smaller sizes or bigger sizes, you will have to adjust accordingly. You essentially want the internal temperature to be about 190F.

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5. Remove the pork from the oven and cover with foil. Allow the pork to rest for 15 total minutes. Preheat oven to 500F.

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6. Once pork is rested and oven to at 500F, remove the foil tent from the pork and place into the oven. We will rotate the pork every 5 minutes to allow for even cooking of the skin (YAY CRACKLINS’). There may be smoke that comes out of your oven during this process due to the fat that dripped off during the roast time burning. You can either open the window or remove this fat previous to putting into the oven.

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7. Take the pork out of the oven and let rest for 15-20 minutes before slicing/digging in.

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8. Serve up for family and friends alike – the pork should be completely tender, easily separating from the roast by pulling the meat off with your fingers.

Crispy Skin Slow Roasted Pork Shoulder That Pulls Apart With Your Fingers | Shared via www.ruled.me/

This makes a total of 20 (6 oz.) servings of Crispy Skin Pork Shoulder. 

ENJOY!

Baked Ham and Cheese Sliders




"These small, delicious sandwiches are perfect for any party.  They can also be made up the day before, cover with foil and refrigerate overnight.  When ready, bake at 350 degrees for 25 minutes with the foil on, then uncover and bake an additional 5 minutes."  ~Shelly 




Image result for ham and swiss slidersIngredients

  • 3/4 cup melted butter
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 24 King;s Hawaiian Original Sweet Dinner Rolls
  • 1 pound thinly sliced cooked deli ham
  • 1 pound thinly sliced Swiss cheese

Directions


  1. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
  2. Preheat oven to 350 degrees F.  Grease a 9x13-inch baking dish.
  3. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Image result for ham and swiss sliders
Image result for ham and swiss slidersImage result for ham and swiss sliders

Monday, March 6, 2017

Italian Sausage Stromboli

I LOVE Italian Sausage.  I LOVE any type of Stromboli, and we never get tired of this recipe.
Start with pizza dough, then cooked Italian sausage, lots of mozzarella cheese and a drizzle of pizza sauce.  You can add sauteed peppers, olives, ham, pepperoni or any other topping that suits your fancy.
Italian Sausage Stromboli
Just like pizza, the possibilities are endless.  Then roll and bake.  You can serve this with a salad for a 30 minute meal or alongside veggies and dip as an appetizer. 

Ingredients you’ll need:
1 medium sweet onion, finely diced
3 cloves garlic minced
1lb spicy Italian sausage
1/2 cup pizza sauce, plus more for dipping
2 cups shredded mozzarella cheese
1 - 13.4 oz. refrigerated pizza crust (such as Pillsbury Classic) or 1lb homemade pizza dough

Topping:
1 Tbsp butter or margarine, melted
1/4 tsp onion powder
1/4 tsp garlic salt
1/2 tsp dry Italian seasoning
1 Tbsp grated Parmesan cheese

Directions:

In a medium stove top saucepan, saute the onion in a couple of drizzles of olive oil for 3 minutes until soft.  Add the minced garlic and saute for 1 minute.  Add the Italian sausage and cook until no pink remains.  Drain any excess fat from the pan and remove from the heat to cool.  This can be done ahead of time for a time saver.   Drain well and refrigerate if making in advance.

To assemble:

Preheat the oven to 425°F.  On parchment paper, stretch the dough into roughly a 10 x 13 inch rectangle.  Sprinkle with half of the shredded mozzarella cheese.  Arrange the cooked sausage on top, then drizzle with the pizza sauce.  Top with the remaining shredded cheese, and begin to roll starting from the widest edge.  Arrange seem side down on the prepared baking sheet.
For the topping:
Brush the top and sides with melted butter, then sprinkle the seasonings on top.  Finish with a sprinkle of Parmesan cheese.  [Tip: All of the seasonings can be adjusted to suit your taste.]
Bake for 18 minutes then allow to rest for 5-10 minutes before cutting into 1 inch slices.  Serve with additional pizza sauce for dipping, if desired.  Yield: 12 pieces
Italian Sausage Stromboli

Italian Sausage Stromboli
Author:
Serves: 12

Bacon-Wrapped Filet Mignon with Crumbled Gorgonzola




At Harter House Supermarkets,
we are all about selling the highest quality products available.

"We will never lesson quality to sell cheaper!" Jerry Bettlach

It is a philosophy we adhere to every day!






Ingredients

• 2 Harter House Bacon-Wrapped Filet Mignon
• Kosher or sea salt and cracked black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Gorgonzola, crumbled

Preparation

Preheat oven to 350°F.
Heat olive oil over medium-high heat in a medium-sized oven-safe skillet.
Season filets with sea salt and cracked black pepper;
carefully add to hot oil, browning each side for 2 minutes.
Transfer skillet to oven and roast in pan for 12-15 minutes (medium-rare to medium). Remove from oven; let stand 4-5 minutes.
Be sure to pull toothpicks out of each filet before serving!
Top filets with a tablespoon each of crumbled Gorgonzola
and serve atop Pan-Roasted Cremini Mushrooms & Fennel Bulb. **

Serve with your
favorite Merlot
or Cabernet Sauvignon.




**Grilled Cremini Mushrooms and Fennel Salad Recipe















A fantastic winter salad featuring fresh fennel, grilled mushrooms, and a bright lemon basil vinaigrette.

Ingredients
Creamy Lemon-Basil Vinaigrette:
1/4 cup fresh lemon juice
1 lemon, zested
2 tablespoons prepared mayonnaise
2 teaspoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves
1/2 cup olive oil
1 lemon, cut in half and grilled, for garnish
Mushrooms:
1 pound cremini mushrooms, brushed clean of any grit
3 tablespoons canola oil
Salt and freshly ground black pepper
1 large fennel bulb, trimmed and cut into 1/8-inch thick slices
1/4 cup chopped fresh parsley leaves


Directions

For the vinaigrette:
Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated.
For the mushrooms:
Heat the grill to high.
Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter.
Place the fennel and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.

Tuesday, February 28, 2017

Oxtails with Gravy

Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. 

Long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. Plan on a long cooking time. Oxtails work particularly well in crockpots and pressure cookers.


The first time I tried Oxtail, it was prepared by Tong, owner and operator of Tong's Thai.
I don't know his recipe, but I remember it had a very nice, gravy-like, sauce.  I found this recipe online and decided to give it a try.  I was not disappointed.   ~Shelly 
 

INGREDIENTS
2 pounds beef oxtail
1 clove garlic, minced
1 onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
Browning Sauces
at Harter House World Flavors
Gravy Master - 2 oz.  $2.89
B-V Broth and Sauce - 3 oz.  $3.39
1 teaspoon seasoning salt                           
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails
2 dashes browning sauce
salt and pepper to taste
garlic powder to taste

DIRECTIONS
Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.

Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

The Oxtails are very fatty.  I removed the meat from the oxtail portions, separating the fat, before adding the meat to my gravy. 
Add any vegetables you desire to this delicious meat and gravy dish!
~Shelly 
 
This is another Oxtail recipe I want to try next.
 
OXTAIL STEW

INGREDIENTS
2 cups flour
Salt and pepper
6 pounds oxtail, cut into chunks
1/4 cup olive oil
4 cloves garlic sliced then mashed in salt to puree consistency
1 red onion chopped
1 cup red wine
3 cups crushed tomatoes with juice
Water, to cover
3 bay leaves
2 pounds carrots peeled and chopped into large chunks
2 pounds potatoes peeled and chopped into large chunks
DIRECTIONS
In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.
To the pot, add the garlic and red onion and allow to sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.
Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.