Monday’s Specialty Sauce - Mar 18, 2013

Roasted Garlic Peanut Sauce – A richly flavored and complex sauce that is perfect for dipping grilled chicken, shrimp or beef skewers. Toss with noodles, shredded chicken, julienned carrots and chopped peanuts for an Asian style salad.

Peking Ravioli

Just Grillin carries bold ingredients for Peking Ravioli:
1 package wonton wraps
2 cloves garlic
1 lb. ground pork
1/4 cup scallions, chopped
1/2 cup chopped celery
1/4 cup soy sauce
1 teaspoon sesame oil
1 teaspoon fresh grated ginger
1 jar of either Stonewall Kitchen Roasted Garlic Peanut Sauce

Directions:
1. In a medium skillet fry pork until brown (breaking up into fine pieces). Drain fat.
2. Continue to cook over medium heat, add scallions, celery, garlic, and soy sauce and cook until vegetables are tender.
3. Add sesame oil and fresh grated ginger.
4. Take scissors and snip the corners of the wonton wrappers to make round. Place rounded 1/2 tsp. of filling in the center of the wonton. Wet the edges of the wonton wrapper. Fold wonton wrap over and press edges until completely sealed (use a press if you have one).
5. Heat oil in a wok or deep fryer. Place ravioli’s in the oil a few at a time and fry until light brown. Set on paper towels. Serve hot with Stonewall Kitchen Roasted Garlic Peanut Sauce.

http://www.justgrillinflorida.com/category/recipes/appetizers-5/

Wednesday’s What’s for Dinner - Mar 6, 2013

Roasted Apple Cream Sauce Ravioli (Pumpkin or Butternut Squash Ravioli) - Serves 4

Just Grillin carries bold ingredients for Roasted Apple Cream Sauce Ravioli (Pumpkin or Butternut Squash Ravioli):
1 pound butternut squash or pumpkin ravioli*
1 3 Tbsp. Butter
1 1/2 Tbsp. Flour
3/4 cup chicken broth
3/4 cup light or heavy cream
1/2 cup Stonewall Kitchen Roasted Apple Grille Sauce
1 Tsp. Salt
Pepper to taste
A pinch of ground nutmeg
12-16 fresh sage leaves
3 tablespoons unsalted butter
(Optional: Caramelized apples, sautéed mushrooms, or 1-2 Tbsp. brandy added to sauce)

Directions:
1. To make the sauce melt 3 tablespoons of butter in a sauté pan over medium heat. Add the flour and whisk as it bubbles, about 1 minute.
2. Continuing to whisk slowly add the chicken broth and simmer until slightly thickened.
3. Stir in the cream and Stonewall Kitchen Wood Roasted Apple Sauce. Add Salt and pepper and a pinch of ground nutmeg. Continue to heat until sauce is slightly thickened.
4. For the fried sage leaf, melt 3 tablespoons of unsalted butter in a small saucepan over medium-high heat until it is slightly brown. Add the sage leaves and cook until slightly crisp making sure the pan is not over crowded and the leaves are not touching each other. Place leaves on paper towel. Reserve flavored butter.
5. Cook raviolis according to package directions. Serve Ravioli hot with a drizzle of sage butter. Spoon sauce over ravioli and garnish with sage leaves.


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