Monday's Specialty Sauce- July 22nd 2013

Farmhouse Red Relish

Tomorrow is National Hot Dog Day and why not mix up what you put on your dog with not your normal relish?  Stonewall Kitchen offers a red relish which is perfect to spice up your meal.



About the product: 
Liven up the condiment tray and offer your guests our Stonewall Kitchen Farmhouse Red Relish. The sweet fresh goodness of red cherry peppers provide an ideal kick of heat to liven up burgers, while the mellow onions and red bell peppers offer the perfect balance in a perfect condiment.

Wednesday What's for Dinner- May 22, 2013

Bacon Wrapped Hot Dogs

In lieu of Baseball season, hot dogs are one of the simplest dinner items a family could eat! Throw some dogs on the grill and your family will be eating in no time! Join Just Grillin on Saturday for our "Baseball &BBQ" Event.  Stonewall Kitchen will be sampling all sorts of mustards and jams!

INGREDIENTS

4 hot dogs
2-4 slices of bacon
1 tablespoon neutral oil (such as canola or grapeseed)
1/2 large yellow onion, cut into 1/2-inch-thick slices (about 1 cup)
Kosher salt, to taste
4 hot dog buns
Stonewall Kitchen Mustard and ketchup

DIRECTIONS

1. Preheat grill to medium. 
2. Wrap each hot dog in bacon, pinning the ends of each strip to the hot dog with a toothpick. Depending on the size of your hot dog and thickness of the bacon, you may find that you need more than one strip of bacon to cover it in its entirety.
3. Place the larded hot dogs on the grill for about 15 minutes, or until the side of the hot dog in contact with the pan has crisped up slightly. Flip the hot dogs onto their other side, and cook for 10-15 minutes longer, or until the bacon is crisp all over.
4. While the hot dogs crisp on their second side, heat up a second large skillet (preferably cast iron) over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add the sliced onion, and season with about 1/4 teaspoon salt. Cook, stirring occasionally, for about 5-7 minutes, or until the onions have slumped, and browned significantly (a little char is good). Taste, and adjust for seasoning. Set aside, and tent with foil to keep warm.
5. Remove the bacon-wrapped hot dogs to a plate, take out the toothpicks, and tent with foil. Toast up the hot dog buns in the residual bacon fat, until light-golden brown.
6. Serve the hot dogs in the toasted bun, topping with charred onions, and drizzled with the condiments of your choice.

Serves 4.

Monday's Specialty Sauce- May 20th 2013

Horseradish Mustard

Mustards are great sauces to dip poultry and pork in.  Our Horseradish Mustard Sauce is a great asset to practically any meat. The perfect roast beef sandwich will only get better when you add our intensely flavored and distinctive Horseradish Mustard to it. Try adding a tablespoon of this Stonewall Kitchen Mustard to vinaigrette for a delicious dressing with a kick of horseradish heat. Join Just Grillin on Saturday for our "Baseball and BBQ" Stonewall Kitchen event.  We will be sampling all of our mustards.

Monday's Specialty Sauce- May 13th 2013

Bourbon Molasses Barbecue Sauce

When most people hear "Bourbon" in sauces or rubs, they get excited because they get to savor the taste of bourbon with their grilled masterpiece.  The Bourbon Molasses Barbecue Sauce by Stonewall Kitchen is a big hit at Just Grillin.  Many customers will use this sauce to baste their ribs.  Bourbon Molasses Sauce is even great on chicken breast or pork.  A lot of thought and culinary craftsmanship went into Stonewall Kitchen's very own version of thick, succulent BBQ sauce; the kind you find at a good local BBQ joint. Slow pouring, smooth bourbon flavors, with the finish of thick molasses; this is a "stick to your ribs" kind of sauce.

Gluten-Free

Authentic, slow pouring, BBQ sauce

Smooth bourbon flavor with a hint of sweet molasses

Made in USA

Ingredients: Tomato Paste, Brown Sugar, Cider Vinegar, Water, Honey, Molasses, Onion, Bourbon, Dijon Mustard (water, mustard seed, vinegar, salt, white wine, citric acid, turmeric, tartaric acid, spices), Garlic, Worcestershire Sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, anchovies (fish), tamarind, natural flavor), Canola Oil, Orange Juice Concentrate, Spices, Dried Garlic, Salt, Dried Onion, Xanthan Gum. Allergens: Fish

Wednesday’s What’s for Dinner - April 17, 2013

Stuffed Chicken Breasts Mole

Just Grillin carries bold ingredients for Stuffed Chicken Breasts Mole:
Serves 4:
4 poblano or Cubanelle chilies
4 boneless skinless chicken breast halves
4 ounces Monterey Jack Cheese, sliced 1/4-inch thick

Breadcrumbs:
1/2½ cup plain breadcrumbs
1 tablespoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1/4 cup olive oil

Sauce:
1/2 bottle Stonewall Kitchen’s Mole Sauce
1/4 cup scallions, chopped

Directions:
1. Roast peppers on a baking sheet directly on a grill or under the broiler until tender and charred on all sides.
2. Place cooked peppers in a bowl and cover with plastic wrap. Allow to sit 30 minutes.
3. Peel skin off cooled peppers. Slice pepper open and remove stems and seeds, try to keep the pepper as whole as possible.
4. Pound chicken breast to 1/4-inch thickness. Place a pepper on top of each breast.
5. Top peppers with slices of Monterey Jack Cheese. Roll each breast up.
6. In a small bowl combine breadcrumbs, chili powder, cumin, and salt and pepper.
7. Brush rolled chicken breast with olive oil. Dip in seasoned breadcrumbs. Place in a greased baking dish seam side down. Chill in refrigerator 1 hour.
8. Preheat grill or oven to 400 degrees F. Bake chicken 25 minutes. Top with mole sauce and scallions. Return to grill or oven for another 15-20 minutes until sauce is bubbly and the chicken is cooked through (an internal temperature of 165 degrees F). Serve hot.

http://www.justgrillinflorida.com/category/recipes/chicken-1/