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Fruit Salad with Mixed Greens

Fruit Salad with Mixed Greens

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:15 Categories: Fruits —————————————————- ½    cup sour cream ¼    cup frozen orange juice concentrate 1    tablespoon honey 1    cup strawberry — halved 1    cup apple slices 1    cup seedless grapes 1    can mandarin oranges — drained 16    ounces mixed salad greens In 

Beer Battered Pan Fish (White Fish)

Beer Battered Pan Fish (White Fish)

Recipe By: N. Jay Sorensen, RD Serving Size: 6 Preparation Time: 0:30 Categories: Fish and Shellfish —————————————————- 2    pounds pan fish fillets (blue gill, crappies or any white fish) 12    ounces pale ale beer 1 ¼    cups all-purpose flour 2    teaspoons salt 1    teaspoon paprika ¼    teaspoon cayenne pepper ½    teaspoon baking 

The Big Grilling Hamburger

The Big Grilling Hamburger

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Meats

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2 ½    pounds ground beef

2    each egg

6    ounces tomato juice

1    teaspoon salt

1    teaspoon fresh ground black pepper

4    each hamburger buns — * see note

4    each dill pickles

Wash hands thoroughly. Break up beef in a medium sized bowl. Add eggs, tomato juice, salt and pepper. Gently mix together until it becomes firm. Portion beef-mixture into 4 patties. Place on a lightly oiled plate. Let beef patties rest for 5 minutes. Cook over direct medium heat for 8 minutes on each side or until desired temperature.

Serving Ideas: Mayo, lettuce, onions and fresh tomato slices

NOTES: Egg and Onion Buns compliment this hamburger well.

BBQ Rub

BBQ Rub

Are you ready for eight to tens hours of smoking beef brisket, pork shoulder, pork ribs, and whole chicken. It first requires a BBQ Rub of essential spices to balance the smoke and goodness of each choice of meat. Try this signature blend. Use liberally 

Steak and Chop Rub

Steak and Chop Rub

Having the Steak and Chop Rub you need for a particular cut of meat already measured and mixed can save lots of time. After you have tried this Steak and Chop Rub learn more about our Signature Seasoning Blends and about the characteristics of wide 

Prime Rib Roast

Prime Rib Roast

Recipe By: N. Jay Sorensen, RD

Serving Size: 15 Preparation Time: 0:15

Categories: Meats

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7    pounds bone-in beef rib roast — external cap of fat removed

3    tablespoons seasoning salt — to taste

2    pounds rock salt — to cover

Before cooking the prime rib, bring the beef to room temperature. Usually 2 -3 hours.

Preheat the oven to 325°F. In a large roasting pan, add the rock salt to cover bottom of pan. Liberally, season the beef and place in the roaster. Cook the prime rib at 325°F for 1 to 1 1/2 hours or until it reaches an internal temperature of 110°F. Remove from the oven, cover lightly with aluminum foil, and allow to stand for 1 hour or until an internal temperature of 130°F.

NOTES: When cooking prime rib, it is important to allow the large piece of beef to rest to the desired internal temperature. The less done the better. For serving, cooking prime rib allows you serve medium well (end cuts), medium, and medium rare (center cuts) servings of prime rib.

Buffalo Chicken Wings

Buffalo Chicken Wings

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Tim: 0:35 Categories: Appetizer —————————————————- ¾    cup bleu cheese, crumbled ½    cup mayonnaise ½     cup sour cream 1    tablespoon milk ½    teaspoon Worcestershire sauce 1 ¾    teaspoons salt ½    teaspoon black pepper — freshly ground 16    each chicken wings 8    tablespoons unsalted butter 

Sage-Garlic Baste

Sage-Garlic Baste

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices —————————————————- Grated peel and juice of 1 lemon 3    tablespoons olive oil 2    tablespoons fresh sage — minced or 1 ½    teaspoons sage — dry 2    cloves garlic — minced ½    teaspoon salt ¼    teaspoon black pepper Combine 

Whipped Horseradish

Whipped Horseradish

Recipe By: N. Jay Sorensen, RD

Serving Size: 14 Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments

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1    pint heavy cream

½    teaspoon salt

¼    teaspoon white pepper

2    dashes Tabasco sauce

1    teaspoon Gray Poupon Mustard

6    ounces prepared horseradish

Chill medium size bowl. Whip heavy cream in bowl until stiff. Add ingredients and fold into whipped cream. Refrigerate until served.

Potatoes Au Gratin

Potatoes Au Gratin

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick 1    pint whole milk 1    pint heavy cream ½    teaspoon salt ¼    teaspoon pepper pinch nutmeg 6    ounces Gruyere cheese — grated