Deviled Eggs
Just Grillin carries bold ingredients for Deviled Eggs:
1
dozen eggs, room temperature
1/2 cup mayonnaise
1 tsp. favorite Stonewall Kitchen Mustard
2 Tbsp. Stonewall Kitchen Farmhouse
Green Relish
1 tsp. onion, minced
1 tsp. salt
1/8 tsp. pepper
Paprika for garnish, optional
Directions:
1. Bring
to boil in a saucepan over high heat: 2-4 quarts water, enough to cover a
single layer of eggs by 1”. Add 1 Tbsp. salt to the water (this will make it
easier to peel the eggs). Gently lower eggs into the water. Return water to a
boil and immediately reduce the heat to a simmer. Cook eggs 12 minutes for
small eggs and 15 minutes for large eggs. Remove eggs with a slotted spoon and
place immediately into cold water. When cooled remove eggshells. Cut each egg
in half lengthwise and place the cooked egg yolk in a separate bowl. Rinse the
egg white and pat dry with a paper towel. Place egg white on a serving plate.
2. Smash the egg yolks and combine with the remaining ingredients. Mix until
smooth and uniform.
3. Fill each egg white with the yolk mixture. Sprinkle with paprika if desired.
Serve cold.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Just
Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, December 1, 2012 12:00 pm - 6:00 pm
With so many delicious ways
to cook chicken, we chose to use Daddy’s BBQ Sweet Love Chicken Rub for our spectacular
Three Thumbs Up Chicken recipe. Stop by Just Grillin today and have a taste.
http://www.justgrillinflorida.com/cooking-calendar/
Three Thumbs Up Chicken
Just Grillin carries bold ingredients for Three Thumbs Up Chicken:
Whole cut-up chicken (or the equivalent of your favorite parts)
5 Tbsp melted butter
1/4 cup extra virgin olive oil
1/3 cup of Daddy's BBQ Sweet Love
Chicken Rub
Directions:
1. Preheat oven to 350 degree F.
2. Rinse and pat dry a whole cut-up chicken (or the equivalent of your
favorite
parts).
3. Combine melted butter with extra virgin olive oil and mix in Daddy's BBQ
Sweet Love Chicken Rub.
4. Paint the butter/oil / rub mixture onto the chicken pieces, coating
thoroughly (or place the chicken and butter/oil / rub mixture in a zippered
plastic bag and toss to coat).
5. Bake in a 350 degree oven for about 70 minutes or until cooked through (or
grill slowly over a low flame until done).
http://www.justgrillinflorida.com/category/recipes/chicken/
Turkey Burger
Just Grillin carries bold ingredients for Turkey Burger:
1
1/2 pounds ground turkey
1 large egg
1/3 bread crumbs
1/4 cup finely minced sweet onion
1/4 cup Stonewall Kitchen Old Farmhouse Chutney
1/2 teaspoon ground cumin
salt and pepper to taste
Directions:
1. Mix
all ingredients together in a large bowl.
2. Form mixture into 1/2 inch patties (makes approximately 7 depending on
size).
3. Cook on a medium-high grill for approximately 5 minutes per side, or until
thoroughly cooked.
4. Serve on a toasted bun with your favorite Stonewall Kitchen condiments.
Note: Blend well, but try not to work the mixture too long. This makes for a
more juicy and tender burger.
http://www.justgrillinflorida.com/category/recipes/turkey/
Shrimp Tacos with Peach Salsa - Serves 4-6
Just
Grillin carries bold ingredients for Shrimp Tacos with Peach Salsa:
2
tablespoons light olive oil
1 pound large (21-30 count) raw shrimp, peeled and deveined
Salt and pepper to taste
¼ teaspoon chili powder
1-tablespoon fresh lime juice
1 small garlic clove, minced
6 corn taco shells
2 cups romaine lettuce, chopped
Stonewall Kitchen Peach Salsa
1/3 cup Manchego or Monterey Jack Cheese, shredded
¼ cup fresh cilantro, chopped
Directions:
1. Preheat
grill or oven to 350 degree F.
2. Heat oil in a skillet over high heat. Add shrimp, salt and pepper and cook
until shrimp are pink and become firm, about 1-2 minutes per side.
3. Reduce heat to medium and add chili powder, lime juice, and garlic. Cook 1-2
minutes, stirring once or twice.
4. Bake taco shells on baking sheet 4-5 minutes.
5. Layer lettuce, shrimp, Peach Salsa, cheese and cilantro in the taco shells.
Serve immediately.
http://www.justgrillinflorida.com/category/recipes/seafood/
Himalaya
Salt Plate – Did you know that mineral-rich pink Himalayan salt adds delicate
flavors to all types of food? Harvested from natural salt deposits found in the
Himalayas, our Himalaya Salt Plate retains hot and cold temperatures evenly, so
it can be heated on the grill to sear seafood and meat or chilled for serving
fruits and cheeses. And since pink Himalayan salt is a naturally anti-microbial,
clean-up is a simple as using a steel wool scrubby and some water.
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/
Pineapple Ginger Sauce –
The sweetness of fresh pineapple, complemented by ginger and a bit of heat
from cayenne pepper, makes Stonewall Kitchen Pineapple Ginger Sauce great with
chicken, pork or fish.
Salmon with Pineapple
Ginger Relish - Serves
4
Just Grillin carries bold ingredients for Salmon with Pineapple
Ginger Relish:
1 1/2 pounds Salmon Filet, skin on, cut into 4 pieces (or pan sautéed boneless
chicken breasts or pork medallions)
Olive oil
Salt and pepper
For the relish:
1-tablespoon olive oil
2 tablespoons red onion, 1/4-inch dice
2 tablespoons red bell pepper, 1/4 inch dice
1/4 cup shelled edamame
1/4 cup corn kernels, cooked
1/4 cup canned black beans, rinsed and drained
1 clove garlic, minced
1/3 cup Stonewall Kitchen Pineapple Ginger Sauce
Salt and pepper to taste
Directions:
1. Preheat grill or oven to
400 degrees F.
2. Line baking sheet with foil. Brush salmon with oil and season with salt and
pepper.
3. Bake for 10 minutes, or until the center is opaque in the center, about 10
minutes.
4. While the fish is cooking make the Pineapple Ginger Relish- Heat 1
tablespoon olive oil in a medium size sauté pan over medium-high heat. Add red
onion, red bell pepper and edamame. Sauté until tender. Add corn, black beans
and garlic and sauté an additional 2-4 minutes. Add Stonewall Kitchen Pineapple
Ginger Sauce and heat.
5. Transfer salmon to a platter. Spoon relish over salmon and serve.
http://www.justgrillinflorida.com/category/recipes/seafood/
Asian Barbecued Lamb Rice Cakes
Just Grillin carries bold ingredients for Asian Barbecued Lamb Rice Cakes:Rice cakes:
4 cups cooked and cooled rice
3 eggs
1/4 cup flour
salt and pepper to taste
1/4 cup chopped scallions
Olive oil
For the lamb:
1 lb cooked lamb, rough chopped
1 cup water
1/2 cup Stonewall Kitchen Roasted Garlic Peanut Sauce
3 TBSP soy sauce (low sodium)
2 TSP powdered ginger
24 sprigs of cilantro
Directions:Rice Cakes:
1. Combine in a bowl the rice, eggs, flour, scallions, salt and pepper. Allow mixture to rest 10 minutes.
2. Coat a non-stick pan with a light layer of olive oil.
3. Using a spoon or an ice cream scoop, make cakes roughly 11/2 inches round and ½ inch thick. Fry rice cakes in batches till golden brown.
4. Reserve at room temperature.
Method for the lamb:
1. In a heavy bottomed pot combine lamb, water, Roasted Garlic Peanut Sauce, ginger and soy sauce.
2. Simmer mixture until meat falls apart easily, about 40 minutes.
3. Season with salt and pepper.
4. Keep warm. Top each rice cake with ½ Tablespoon of lamb and a sprig of cilantro. Serve. http://www.justgrillinflorida.com/category/recipes/appetizers/
Small Business Saturday
Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, November 17, 2012 10:00 am - 6:00 pm
If you love
sweet potatoes, then you have to try our recipe for Southwest Sweet Potato
Salad, a mixture of Stonewall Kitchen Spicy Corn Relish and other fresh
ingredients. Stop by and help support local small businesses during our Small
Business Saturday Event and enjoy our out of this world recipe for potato
salad.
http://www.justgrillinflorida.com/cooking-calendar/
Southwest Sweet
Potato Salad
Just Grillin carries bold ingredients for Southwest Sweet Potato Salad:
For potato mixture:
3 lbs. sweet potatoes, washed and cubed with skin
on
Extra Virgin Olive Oil, enough to coat potatoes
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 large red onion, diced
Extra Virgin Olive Oil, enough to coat peppers and onions
For the dressing:
1/2 cup Stonewall Kitchen Spicy Corn
Relish
1/2 bottle Cilantro Lime Dressing
2 tbsp. fresh cilantro, chopped
2 tbsp. fresh lime juice
1 tsp. ground coriander
1/2 tsp. ground cumin
Salt and pepper to taste
Directions:
1.
Preheat grill or oven to 450 degree F.
2. Wash and cube sweet potatoes.
3. Place in a roasting pan and toss with vegetable oil.
4. Roast in oven until browned, approximately 20 minutes, allow to cool.
5. Dice the peppers and onion.
6. Place in roasting pan and toss with olive oil.
7. Roast in oven 450 degree F until browned, approximately 15 minutes, allow to
cool.
8. Toss sweet potatoes, peppers and onions with remaining ingredients in a
large bowl.
9. Add Dressing and chill at least 1 hour.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Smoked Gouda Chicken Pizza
Just Grillin carries bold ingredients for Smoked Gouda Chicken Pizza:
One
12-inch pizza crust, homemade or purchased
3/4 cup Stonewall Kitchen Honey Barbecue
Sauce
1 cup (approx. 3 oz.) chicken, cooked and diced
1/4 cup onion, diced
1/4 cup roasted red peppers, sliced or diced
2 cups smoked cheese (Gouda, Cheddar, Mozzarella, Provolone)
Directions:
1. Preheat
oven to 450 degrees F.
2. Place pizza crust on a baking sheet.
3. Spread Honey Barbecue Sauce evenly over top of crust.
4. Sprinkle smoked cheese evenly over sauce.
5. Evenly distribute cooked chicken, diced onion and roasted red peppers on top
of cheese.
6. Bake in pre-heated oven for 10 to 12 minutes.
http://www.justgrillinflorida.com/category/recipes/pizza/
PizzaQue Pizza Stone Grill
- Now you can use your barbeque grill to create pizzas
with a crisp crust and a rich smoky flavor, and that taste like they came from an
authentic wood-burning brick oven. Our PizzaQue Pizza Stone Grill with a stainless
steel base features a built-in thermometer to check the stone for optimal pizza
cooking temperature. Use a smoker box filled with wood chips or pellets on your
grill while cooking to enhance the wood-smoked flavor. Now you’re cooking pizzas
like they came from your favorite pizza parlor.
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/
Pan Sautéed Chicken with Vidalia Onion Fig Sauce
Just
Grillin carries bold ingredients for Pan Sautéed Chicken
with Vidalia Onion Fig Sauce:
1 1/2 pounds boneless skinless
chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
For the Sauce:
1-tablespoon butter
1 tablespoon shallot, finely minced
1 teaspoon fresh ginger, finely grated
1-tablespoon brandy
1/2 cup Stonewall Kitchen Vidalia Onion
Fig Sauce
1/4 cup chicken broth
1/2 teaspoon orange zest, finely grated
Salt and pepper to taste
Directions:
1. Trim and pound chicken breasts
to 1/2 inch thickness.
2. Heat olive oil in a sauté pan over medium-high heat. When hot add chicken
breasts and season with salt and pepper. Cook several minutes until golden,
then turn chicken and cook until golden on both sides and cooked through.
Remove chicken breasts and set aside. Drain off fat.
3. Add butter to sauté pan over medium heat. Add shallots and sauté until
translucent, but not brown. Add ginger and brandy. Cook until brandy reduces
and the alcohol is cooked off. Add the Stonewall Kitchen Vidalia Onion Fig
Sauce, chicken broth and orange zest. Season to taste with salt and pepper.
Reduce heat and simmer 2 minutes.
4. Serve sauce over chicken breasts with your favorite *rice recipe. This sauce
is also delicious on pork.
http://www.justgrillinflorida.com/category/recipes/chicken/
2-Stage
Knife Sharpener – Looking for an easy way to maintain or
restore the edges of your Wüsthof knives? The Wüsthof 2-Stage Knife Sharpener is safe and easy to use
and requires nothing but a few easy strokes, through its V-shaped cutting
head with two crossed carbide blades, to put a nice edge on your knives. After
setting the edges of your Wüsthof knives, use the unit's ceramic side to finish the edges. The Wüsthof 2-Stage Knife
Sharpener
is designed
to handle all Wüsthof knives PEtec edges, and serrated
and scalloped edges (ceramic fine stage only).
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/
Peach Salsa -
Stonewall
Kitchen's sweet and zesty Peach Salsa is a perfect complement to grilled
chicken, pork or fish, and can be mixed with cream cheese for a delicious
savory spread to top crackers, muffins or biscuits.Peach Salsa Couscous
Just Grillin carries bold ingredients for Peach Salsa Couscous:
1-cup water
½ teaspoon salt
1-teaspoon butter
1-cup uncooked couscous
1-tablespoon olive oil
1-cup red and yellow bell pepper, seeded ¼-inch dice
¼ cup green onion, chopped
1 clove garlic, minced
¾ cup Stonewall Kitchen Peach Salsa
Salt and pepper to taste
Directions:
1. In a medium saucepan,
bring water, salt and butter to a boil. Add couscous, stir quickly, and remove
from heat. Cover and let stand 5 minutes. Fluff with a fork.
2. While couscous is standing, heat olive oil in a 10-inch skillet over medium
heat. Add bell pepper and sauté until tender. Reduce heat to medium low and add
green onion and garlic, saute 1-2 minutes. Add Stonewall Kitchen Peach Salsa
and heat.
3. Toss salsa mixture with couscous and serve.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Stonewall Kitchen Event
Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, November 17, 2012 10:00 am - 2:00 pm
There are so many delicious
ways to glaze and bake a ham, and we chose Stonewall
Kitchen New England Ham Glaze for our baked ham recipe. This glaze is brimming with flavors from pineapple, honey, and spices, including a whisper
of cloves. Enjoy with Stonewall Kitchen
inspired recipes: Chutney Cheese Ball (Old
Farmhouse Chutney), Sweet Potato Casserole (Roasted Garlic Onion Jam), Blue Cheese Asparagus (Blue Cheese Herb Mustard), Pumpkin
Custard Pie (Maple Pumpkin Butter),
and Mulled Cider (Mulled Cider Mix).
To top it off, Stonewall Kitchen Representatives will be in attendance as our special
guests, ready to answer all your specialty cooking questions.
http://www.justgrillinflorida.com/cooking-calendar/
Glazed Baked Ham
Just Grillin carries bold ingredients for Glazed Baked Ham:
1
fully Cooked Ham
1 jar Stonewall Kitchen New England Ham Glaze
Directions:
1.
Preheat grill or oven to 300 degree F.
2. Place ham in a large roasting pan. Cover tightly with a lid or foil. Cook
for approximately 15 minutes per pound.
3. Remove from oven 30 minutes before the end of the cook time. Brush New
England Ham Glaze on the surface of the ham. Return to oven uncovered, brush
with additional glaze one or two more times for the remainder of the cook time.
Serve warm or at room temperature.
http://www.justgrillinflorida.com/category/recipes/pork/
Mexican Spinach Cheese Dip
Just Grillin carries bold ingredients for Mexican Spinach Cheese Dip:
8
oz. cream cheese, softened
2 cups Monterey Jack cheese, shredded
3/4 cup Stonewall Kitchen Spicy Tomato
Salsa
10 oz. frozen chopped spinach, thawed and drained (or 1 lb. fresh, cooked,
drained and chopped)
Directions:
1. Combine
all ingredients in a serving bowl, mix thoroughly.
2. Heat in a microwave 3-5 minutes (or in a 350°F oven for 20-30 minutes),
stirring occasionally, until hot and cheese is melted. Serve warm with tortilla
chips.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Pilgrim Turkey Sandwich
Just Grillin carries bold ingredients for Plum Tomato and Provolone Panini:
1
jar Stonewall Kitchen Cranberry
Horseradish Sauce
1/2 cup mayonnaise
16-slices whole grain bread
2 cups prepared stuffing
1 1/2 - 2 pounds sliced turkey
Directions:
1. In
a small bowl combine the Stonewall Kitchen Cranberry Horseradish Sauce and
mayonnaise. Mix until uniform.
2. Layer stuffing and turkey slices on one slice of bread for each sandwich.
3. Top with cranberry mayonaise mix, another slice of bread, cut in half and
serve.
http://www.justgrillinflorida.com/category/recipes/sandwiches/
Bear Paws - With a hot pork butt or
brisket ready to come off the grill, who wants to think about messing up another
pair of leather grill gloves or accidently dropping your prized meat on the
floor. Our hard durable plastic Bear Paws extend your hands so you can securely
transport your grilled meat from the grill to a platter, safely hold your meat while
you carve, or use them as a shredding tool. Now
you can keep your meat where it belongs, on
your plate!
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/
Snappy Tomato Olive Pasta – Serves 2 Main or 4 Side
Dishes
Just
Grillin carries bold ingredients for Snappy Tomato Olive
Pasta:
1
jar Stonewall Kitchen Tomato Herb
Bruschetta Spread
1/4 cup Kalamata Olives, quartered
1 tablespoon lemon juice
8 ounces pasta of choice
4 ounces fresh Parmesan or feta cheese
Fresh basil, chopped
Directions:
1. Heat
Tomato Herb Bruschetta Spread, olives and lemon juice in a small sauce pan.
2. Cook pasta according to package instructions. Plate pasta.
3. Top with tomato olive sauce, cheese and basil. Serve hot.;
http://www.justgrillinflorida.com/category/recipes/appetizers/
Stainless
Steel Kabob Rack with 6 Skewers –Ever tried grilling your
favorite ground meat kebabs or fish on your outdoor grill? These foods tend to
stick to your grill grates, wasting precious meats. With our Stainless Steel Kabob Rack
with 6 Skewers, you can enjoy
100% of your delicious meal because the rack
raises the skewers-and-kebabs above the grate. Now you experience grateless
grilling on your outdoor grill.
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/
Maple Chipotle Grill Sauce - Stonewall Kitchen's award
winning grill sauce is blended with fiery chipotle peppers for a truly distinctive
sauce that is perfect for adding savory flavor to all your grilled meats and
vegetables.
Maple Chipotle Baby Back Ribs
Just Grillin carries bold ingredients for Maple Chipotle Baby Back Ribs:
4 racks of baby back ribs
3 cans of Guinness beer
1 1/2 gallons of water (more if needed)
3 Tbsp. Stonewall Kitchen Spice Rub for Steak & Barbecue
1 bottle Stonewall Kitchen Maple Chipotle Grille Sauce
Directions:
1. In a large stock pot bring beer, water and spice rub to a boil and stir.
2. Cut each rack of ribs in half and place in boiling liquid. Be certain all
ribs are submerged (add more water if necessary).
3. Boil for 1 1/2 hours partially covered.
4. Remove ribs onto a cookie sheet and generously coat with Maple Chipotle
Grille Sauce. (You can prep to this point hours in advance).
5. Finish ribs off on a medium hot grill.
6. Ribs can also be finished in the oven at 350 degrees F for 20-30 minutes.
http://www.justgrillinflorida.com/category/recipes/pork/
Goat Cheese and Green Chile Quesadillas
Just Grillin carries bold ingredients for Goat Cheese and Green Chile Quesadillas:
1
package small flour tortillas (8 to package)
3 oz. mild soft goat cheese
6 oz. Monterey cheese or queso fresco, shredded or crumbled
1 can chopped green chilies, drained or 1/2 cup Stonewall Kitchen Salsa Verde
2 scallions, finely chopped
½ cup cilantro leaves
2 Tablespoons finely chopped pickled jalapenos (optional)
2 Tablespoons vegetable oil
1 8 oz. container sour cream (garnish)
salt and pepper to taste
1 jar Stonewall Kitchen Spicy Corn
Relish
Directions:
1. Grill
tortillas on a hot grill until golden on each side, or heat a sauté pan lightly
greased over medium-high heat. Add a tortilla cooking it on each side until
golden. Repeat for remaining tortillas.
2. Preheat the grill or oven to 375 degrees F.
3. Line 2 baking sheets with parchment or foil. If using foil, brush or spray
with olive oil or non-stick spray.
4. Arrange two tortillas on each pan side by side. Sprinkle 1/8th of the
Monterey jack cheese or queso fresco over each tortilla.
5. Dot each tortilla with 1/4th of the goat cheese, top with 1/8th of the
Monterey jack or queso fresco, sprinkle with 1/4th of the green chilies,
Stonewall Kitchen Spicy Corn Relish, cilantro, jalapenos and scallions.
6. Top with the remaining tortillas, pressing down on the filling to adhere.
7. Cover the quesadillas loosely with a piece of foil and bake for 10 minutes,
or until the cheese is melted.
8. Remove from the oven and allow them to sit for a few minutes to cool.
9. Cut the quesadillas into six pieces with a pizza cutter or kitchen scissors.
10. Garnish the wedges with a spoonful of the Corn Relish and a drizzle of sour
cream. Serve with an additional bowl of Corn Relish for dipping.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Deviled Eggs
