This is where it all began — the classic use of bacon spread. This is how we make The Burger on our Airstream trailer and at the Skillet Diner. Enjoy!
Makes 12 sliders
Ingredients
24 (.56 kilo) oz. ground beef, grass fed
7 oz. (226 g) oz Skillet Bacon Spread
4 (113 g) oz cambozola, sliced
2 (.5 liter) cups arugula, loosely packed
12 slider buns
Kosher salt and black pepper to taste
2 (.30 ml) Tbsp extra-virgin olive oil
Instructions
First, form the burger into 12 patties.
Then, set your pan on medium high heat and put the olive oil in the pan until it is hot.
Put the patties in the pan and cook to medium, approx 3 minutes each side. Make sure to season with salt and pepper.
After flipping the first time, place the cambozola on the burger and let it melt slightly.
Toast the bun in the same pan.
To assemble, place bacon spread on each bun. Put arugula on the bottom bun. Place the burger on the arugula and put the top bun on top. Enjoy!
February 1st, 2012
Ingredients:
- 4 cherry tomatoes
-1/4 of a ripe avocado
- 4 tsp of crumbled Cohito cheese
- 3 TBS of GarLic it! Twilight Sliced Garlic
- 1 small flatbread
Instructions:
Coat both sides of the flat bread, let crisp on one side, then flip and spread the Twilight GarLic it! around the bread, sprinkle the crumbled cohito cheese evenly over top, then slice the tomatoes and avocados and arrange evenly all over top. Turn off heat when bottom is crisp, then serve right away.
December 15th, 2011
Ingredients:
- 1 lb of tenderloin steak
- 1 cup of grilled red peppers (from a jar)
- 3 TBS of GarLic it! Caramelized Sliced Garlic
- 1 large foccacia bread
- 2 tbs of Butter
Instructions:
Heat a skillet on medium heat and melt the butter in the pan. Add the tenderloin into the pan, coat both sides and let sear until desired level of cooking is acquired. Take off the heat and then slice into thin strips. Arrange the slices on the foccacia bread in bite size portions, then top with a small slice of red pepper, then top with a few pieces of Caramelized Garlic Finish. Serve warm.
December 15th, 2011
This recipe also works with chicken.
Ingredients:
½ pound fresh bay or sea scallops
1 teaspoon Casina Rossa truffle salt
1 tablespoon Casina Rossa truffle oil
½ cup white wine
Olive oil for sautéing (we prefer butter with the scallops)
Directions
1. Rinse scallops and pat dry.
2. Heat some olive oil or butter in a sauté pan and add the scallops (or chicken pieces). For scallops, sauté briefly over medium heat to keep “rare”; for chicken, sauté until the pieces are nearly cooked through.
3. Add white wine and truffle salt. Raise heat slightly; allow liquid to reduce by half. Turn off heat and stir in truffle oil.
4. Serve hot over rice or pasta or serve as an appetizer.
December 13th, 2011
Ingredients:
1/2 cup Stonewall Kitchen Coffee Caramel Sauce
1/2 cup light corn syrup
1 tsp. cream of tartar
1/2 tsp. baking soda
4 quarts freshly popped popcorn(or 5 8 oz. bag)
3/4 cup chopped pecans, walnuts, or peanuts (optional)
Instructions:
Combine Coffee Caramel Sauce, corn syrup and cream of tartar in a medium sauce pan and bring to a boil.
Remove from heat, stir in baking soda thoroughly and return to heat for one minute. Add nuts if desired.
Pour warm syrup mixture over it, stirring to coat well. Transfer to a nonstick baking sheet, flatten somewhat and bake in a 225 degree F oven for approximately 1 hour. Stir every 15 minutes and watch for a nice golden color. Test occasionally for doneness, the popcorn should be crunchy.
December 13th, 2011
Serves 4
Ingredients:
8 ounces Cream Cheese
2 ounce Smoked Salmon
1 Tablespoon Salmon Chemisé
Procedure:
Cream cheese until smooth. Cut Salmon into 1/4 pieces and add Two Snooty Chefs Salmon Chemisé. Blend well and chill until served.
Tips: Serve on toasted rye crackers, bread or crostini, garnish with sliced red or green onions and capers.
December 13th, 2011
Ingrédients:
1 cup walnuts
½ cup confectioners’ sugar
2 T canola oil
½ T Two Snooty Chefs Southwest Sedona Gourmet Spice Blend
Procédure:
-Boil walnuts in water for 1 minute.
-Drain walnuts and coat with Two Snooty Chefs
-Southwest Sedona Gourmet Spice Blend
-Coat with confection sugar, repeat till sugar is absorbed
-Saute in oil till golden brown
-Store warm till needed
Use to garnish soups, salads or fill martini glasses with these zesty nuts for an elegant nosh.
December 13th, 2011
Yields 3 1/2 cups
Ingredients:
-2 cups Cooked Chilled Chicken,
diced 1/2 inch pieces
-1/2 cup celery chopped fine
-1/2 cup red grapes cut in half
-1/4 cup toasted walnuts
-1/2 cup mayonnaise
-4 teaspoons Two Snooty Chefs
Herbs de Poulet Gourmet Spice Blend
Salt & Pepper to taste
Toasted baguette, crackers or endive leaves for serving
Procedure:
1. Combine the diced chicken, celery, grapes and walnuts
2. Combine mayonnaise and Herbs de Poulet, mix and add to the chicken
3. Adjust seasoning with salt and pepper
4. Chill well before serving
Put a dollop on a toasted baguette slice, cracker or individual endive leaves and garnish with a sliced grape for tasty and easy appetizer.
December 13th, 2011
Ingredients:
16 oz. cream cheese, softened
½ cup Stonewall Kitchen Old Farmhouse Chutney or Mango Chutney
¼ cup green onion, diced
1 clove garlic, crushed
Dash salt and pepper
½ cup Colby cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup pecans
Mix together the cream cheese, Stonewall Kitchen Chutney, green onion, garlic, salt and pepper. Fold in the Colby and Jack cheese Form the mixture into a ball or log and roll it into the chopped pecans.
Serve with tortilla chips or crackers.
December 13th, 2011
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