It is salad season. The weather has been unusually warm and the produce is fresh! This simple recipe features our Supplier of the Month’s Tyson Brandywine Chicken Tender. We made a simple salad dressed with olive oil and topped with baked chicken tender!
Click here to save this month on Tyson and Golden Legacy.
Yield 4 Salads
2 pounds Tyson Brandywine Chicken Tender, baked and sliced (553040, 10#)
6 cups baby spinach (04488, 4#)
1 cup cherry tomatoes, halved (01081, 12/PT)
1/2 cup toasted walnut, halves (992524, 25#)
2 avocados, diced (01159, 12CT)
1/8 cup red onion, thinly sliced (00683, 5#)
1/4 cup pitted kalamata olives, halved (990403, 10#
4 hard boiled large eggs, sliced (EGG011, 15DOZ, Martin’s Quality Eggs)
1/2 tablespoon dried oregano (CQO075, QT)
1 lemon, juiced (00531, 12CT)
1/4 cup extra virgin olive oil (992059, 4/3LTR)
Kosher salt (CQS030, 3#, Morton) and pepper (CQP064, GAL) to taste
Preheat oven to 400 degrees. Bake chicken tenders for 25 minutes. Whisk lemon juice, oil and oregano together. Dress lettuce and assemble.
These ribs are named after the Spanish snacks known as Pinchos and was created by Jason McCullar. I edited the recipe to use Hatfield Spare Ribs rather than smaller ribs, and served them as a main dish, therefore disregarding the pinchos name…however, these ribs can be cut in half crosswise and served as an appetizer if you’d like. They are rubbed with a paprika spice blend, slow roasted and then glazed with a sherry sauce.
Yield 6-8 Servings
- 1/2 cup smoked sweet paprika (CQP012, QT)
- 1/4 cup kosher salt (CQS030, 3#, Morton)
- 1 tablespoon granulated onion (CQO056, QT)
- 1 tablespoon granulated garlic (CQG022, 5#, Assagio Classico)
- 1 tablespoon crushed red pepper (CQP100, 4#, Assagio Classico)
- 1 tablespoon ground cumin (CQC094, QT)
- 1 tablespoon ground coriander (CQC076, QT)
- 1 tablespoon freshly ground black pepper (CQP064, GAL)
- 1 tablespoon dried oregano (CQO074, 5#, Assagio Classico)
- 3 racks of Hatfield spare ribs (13 pounds) (221068, 3/3PC)
- 1 cup honey (991621, 3#)
- 3/4 cup dry sherry (991973, GAL, Regina)
- 2 tablespoons soy sauce (991679, GAL, La Choy)
- 1 tablespoon tomato paste (990318, #10, Redpak)
- 1 teaspoon kosher salt (CQS030, 3#, Morton)
- 1/2 teaspoon Sriracha chile sauce
- 2 dashes Angostura or other bitters
Preheat the oven to 250 degrees;. In a small bowl, mix the paprika, salt, onion, garlic, crushed red pepper, cumin, coriander, black pepper and oregano; rub all over the ribs. Transfer the ribs to a rimmed baking sheet and cover tightly with foil. Roast for 3 hours and then turn oven up to 350 degrees and roast for one more hour, until the ribs are very tender.
In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha and bitters. Boil until reduced by half, 8 minutes.
Increase the oven temperature to 400 degrees;. Uncover the ribs and transfer to 3 large rimmed baking sheets. Let cool to room temperature. Cut the racks into individual ribs. Brush the ribs with the glaze and roast in the upper and lower thirds of the oven for 15 minutes, until richly lacquered; brush the ribs halfway through with the remaining glaze. Serve the ribs hot or warm.
Recipe adapted from FoodandWine.com
Cobb salads are the perfect meal in my book! They offer some healthy fats, plenty of veggies and filling proteins. This salad in particularly has a mustard vinaigrette that compliments the array of ingredients superbly and is topped with some fresh spring asparagus! That is the joy of Cobb salads is that you can always use some fresh seasonal produce to keep it in season taste and ingredient wise. Minus the blue cheese crumbles and the kids love it too!
Yield 4 Servings
- 6 cups Arcadian harvest mix (04979, 3#)
- 1 cup vine ripe tomatoes, diced (01098, 25#)
- 1 cup peeled and diced cucumber (07500, 6CT)
- 4 hard boiled eggs, sliced (EGG011, 15DOZ, Martin’s)
- 1 pound pencil asparagus, broiled and cut into 1 1/2 inch pieces (00073, 11#)
- 1/2 pound baby portabella mushrooms, halved and broiled (00651, 12/8OZ)
- 1 pound Brakebush Chicken Fajita, warmed in microwave (553004, 10#)
- 1/2 cup blue cheese crumbles (775812, 5#)
- 1/3 cup red-wine vinegar (991953, 4/GAL, Oasis)
- 1 tablespoon Dijon-style mustard (991256, 8.8#)
- 1-2 teaspoons sugar (991842, 50#, Golden Barrel)
- Kosher salt (CQS030, 3#, Morton’s) and pepper (CQP064, GAL)
- 2/3 cup extra virgin olive oil (992059, 3LTR)
Whisk the first 4 dressing ingredients together and slowly add the olive oil. You should have extra to use for another occasion. Put the Arcadian harvest mix in a bowl and coat with dressing.
Assemble Cobb salads in individual bowls and enjoy!
Dressing recipe from SimplyRecipes.com
We smoked a Clemens Pork Butt on Saturday and used it for a variety of recipes. Starting with pulled pork sandwiches with a vinegary barbecue sauce and coleslaw, next we made omelettes, then tacos, nachos and lastly loaded potato skins! If you have a quality main ingredient that is prepared just right you can get creative with what else you make.
1 Clemens Bone In Boston Pork Butt (221076, 2/10#)
1/4 cup pork and veal seasoning (990506, 4/24OZ, Magic Seasoning)
2.2# hickory wood chips (01869, 2.2#)
8-6″ corn tortillas (559553, 12/60CT, Mission)
1/2 cup shredded yellow cheddar cheese (774136, 5#, GOLBON)
1/4 cup chopped white onion (00676, 50#)
2 avocados (03910, #1 ripe, 12CT)
hot sauce (991230, 4/1GAL, Bulliard)
Smoke pork butt with wood chips for 8-12 hours depending on size and desired doneness.
Assemble tacos as desired and enjoy!
Yum, I didn’t grow up enjoying chicken fajitas, but am making up for lost time now. This recipe is made simple with precooked Brakebush Chicken Fajitas. All you need to do is flavor up the vegetables, sauce the chicken and you are ready to serve a fresh fulfilling dinner to your guests!
Brakebush Brother’s is our Supplier of the Month! Click here to save this month on their products.
- 1 1/2 pounds Brakebush Chicken Fajita (553004, 10#)
- 2 tablespoon canola oil (992121, 35#, Chef’s Pride)
- 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips (00691, 50#)
- 3 bell peppers of various colors, sliced into 1/4-inch strips (Red-05580, 100/2.6OZ, Green-01339, 23#)
- 2 tablespoons fresh lime juice (00590, 16/1QT, Orchid Island)
- 3 tablespoons olive oil (992055, 4/3LTR)
- 1 garlic clove, minced (02619, 5#)
- 1/2 teaspoon Kosher salt (CQS030, 12/3#, Morton)
- 1/2 teaspoon ground cumin (CQC094, QT)
- 1/2 teaspoon chili powder (CQ041, QT)
- 8-12 6″ flour tortillas (559360, 24DOZ, Abuelita)
- Salsa (992296, GAL, Rosarita)
- Sliced avocado (03910, 12CT-Ripe)
- Sour cream (HPH050, 4/5#, Crowley)
- Thinly sliced iceberg lettuce (00560, 24CT) dressed lightly with salt and cider vinegar (991958, 4/GAL)
Marinate vegetables: Mix all the marinade ingredients together in a glass or plastic container and add the chopped vegetables, marinate for 30 minutes.
Preheat the oven to 350 degrees. Spread the chicken onto sheet pan. Bake in oven for 10 minutes until heated through.
Sauté peppers and onions: While the chicken is baking, cook the onions and peppers. Add a tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the marinated onions and peppers to the pan.
Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
Serve chicken at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.
Recipe adapted from SimplyRecipes.com