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.
Sweet and Sour Rice - Serves
4-5
Just Grillin carries bold ingredients for Sweet and Sour Rice:
3 C. prepared (cooked) rice
3/4 C. finely chopped red pepper
3-4 scallions finely sliced
1/2 C. drained crushed pineapple
grilled chicken, optional
1 bottle Stonewall Kitchen Pineapple
Ginger Sauce (or to taste)
Directions:
1. Toss everything
together.
http://www.justgrillinflorida.com/category/recipes/appetizers-3/
Just
Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, January 5, 2013 12:00 pm - 2:00 pm
How does the sweet caramelizing of slow roasted garlic mixed with aged mustard sound?
Then you need to stop by Just Grillin and try our recipe for Roasted Garlic
Potato Salad using Stonewall Kitchen Roasted Garlic Mustard, subtle garlic
tasting mustard that you'll want to put on everything.
http://www.justgrillinflorida.com/cooking-calendar/
Roasted Garlic Potato
Salad
Just Grillin carries bold ingredients Roasted Garlic Potato Salad:
1
1/2 pounds small white potatoes, scrubbed
1 cucumber, peeled, split, seeded and diced
1 red bell pepper, seeded and chopped
1 small red onion, chopped
2 to 3 ounces crumbled feta cheese
1 tablespoon Stonewall Kitchen Roasted
Garlic Mustard
2 tablespoons red wine vinegar
4 tablespoons roasted garlic oil
3 tablespoons chopped fresh basil & leaves to garnish
2 tablespoons chopped flat-leaf parsley
freshly ground black pepper to taste
salt
Directions:
1. Put
potatoes in a large pot, cover with water and bring to a boil over high heat.
Add some salt and continue cooking until potatoes are just tender when pierced
with a knife. Begin testing around 8 minutes. Times will vary with size of
potatoes. Drain and let cool. When cool, cut into fourths or eighths. Combine
cucumber, pepper and onion and feta cheese with potatoes in a large bowl.
2. Whisk Roasted Garlic Mustard and vinegar together in a small bowl. In a slow
stream, whisk Roasted Garlic Oil into mixture to form an emulsion. Stir in
basil and parsley. Pour dressing over salad; toss to blend, then season with
salt and pepper. Add a couple of fresh basil leaves as garnish and serve at
once.
http://www.justgrillinflorida.com/category/recipes/appetizers-3/
Pumpkin Soup
Just Grillin carries bold ingredients for Pumpkin Soup:
2
tablespoons Extra Virgin Olive Oil or unsalted butter
1 medium onion, chopped
2 medium potatoes, peeled, cut into 1/4” dice
2 cups chicken broth
1 jar Stonewall Kitchen Maple Pumpkin
Butter
1 1/2 cups half and half or light cream
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Heat
olive oil or butter in a saucepan. Add onions and cook until translucent.
2. Add potatoes and chicken broth to saucepan; cover and bring to a boil.
3. When potatoes are fork tender, puree potato-onion mixture with cooking
liquid in food processor or blender.
4. Return mixture to saucepan. Stir in contents of 1 jar Stonewall Kitchen
Maple Pumpkin Butter, and half and half. Reheat gently. Add salt and pepper to
taste.
http://www.justgrillinflorida.com/category/recipes/soups-1/
Flexible
Grilling Skewers – Who would have thought that such a simple adaptation to a traditional
grilling skewer could make kabob grilling this easy? Made from non-reactive
stainless steel, our Flexible Grilling Skewers bend easily, without
compromising its durability, and are more versatile for both marinating and
grilling.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Vermicelli with Sesame Chicken and Asparagus -
Serves 6
Just Grillin carries bold
ingredients for Vermicelli with Sesame Chicken and Asparagus:
1
1/2 lb. boneless chicken breasts, flattened to 1/2 inch thick
3 Tbsp Sesame Oil
1/2 lb. Asparagus Spears, woody end trimmed and sliced into 1/2 inch pieces
1/2 cup shredded carrots
2 Tbsp sesame seeds, toasted
3/4 lb. of vermicelli pasta
For the Sauce:
1 bottle Stonewall Kitchen Roasted
Garlic Peanut Sauce
1 Tsp. zest of lime
juice of 1/2 a lime
1/4 cup minced fresh cilantro
whole cilantro leaves, for garnish
Directions:
1. Place
Stonewall Kitchen Roasted Garlic Peanut Sauce, lime and lime zest in a sauce
pan. Place on low heat, stirring often.
2. Place sesame seeds on a small pan and toast lightly in a toaster oven or
oven at 350 degrees for about 8 minutes, watching carefully to avoid burning.
Set aside.
3. Place pounded chicken breasts in a zip lock bag. Pour in the sesame oil and
coat thoroughly. Meanwhile, bring a large pot of salted water to a boil.
4. Heat a large sauté pan or grill pan. Add the chicken and cook until browned
on each side (about 3-4 minutes per side) and remove from heat. Tent to keep
warm.
5. Cook the asparagus in the boiling water and then remove with a slotted
spoon.
6. Bring the water back to a boil, adding additional water, if necessary and
cook pasta according to package directions. Drain.
7. Add the shredded carrots and chopped cilantro to the peanut sauce.
8. Slice the chicken into strips.
9. Mix the pasta, sauce and asparagus together. Place on a large platter and
lay chicken strips over the top. Garnish with sesame seeds and whole cilantro
leaves.
http://www.justgrillinflorida.com/category/recipes/chicken/
The Kansas City Barbecue Society
Cookbook – KCBS 25th Anniversary Edition
by Ardie Davis, Chef Paul Kirk, and Carolyn Wells
Author’s Summary:
With more than 200 recipes for appetizers, sides, main
dishes, sauces, rubs, marinades, desserts, and more, as well as barbequing and
grilling tips, contest lore and legends, and hundreds of photographs that make
you feel like you’re at a barbeque competition, this is much more than a
cookbook. It’s a fun, colorful, and mouthwatering celebration of the world’s
oldest cuisine.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Salsa Verde - The
tomatillo, a tart and sweet green tomato that is a popular condiment for Mexican
and southwestern cuisine, is blended with cilantro and a hint of chili to make Stonewall
Kitchen Salsa Verde, a wonderful accompaniment to all grilled meats, fish, poultry,
and enchiladas.
Salsa Verde Guacamole
Just Grillin carries bold ingredients for Salsa Verde Guacamole:
2 ripe avocadoes (1 ½
cups), peeled, diced and slightly mashed
1 cup Stonewall Kitchen Salsa Verde
1/2 cup tomatoes, diced
2 tsp. Lime juice
1/4-1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. garlic, minced
Directions:
1. Place all ingredients in
a bowl, gently toss until mixed and uniform.
2. Serve with tortilla chips.
http://www.justgrillinflorida.com/category/recipes/appetizers-3/
