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.

Monday, March 6, 2017

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.