White Oak Pastures Burgers

Posted on February 4, 2016 by admin
White Oak Pastures Burgers
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White Oak Pastures 5-Bird Blend Burgers
  1. Equal parts ground chicken, guinea, duck, goose & turkey (this blend is available through the White Oak Pastures online store)
Sriracha Mayo
  1. Take some mayo squeeze in some sriracha to your liking
  2. Add a touch of sesame oil and soy sauce.
Asian Slaw
  1. 1 small head each Green and Red Cabbage (shredded)
  2. 1/4cup Sesame Oil
  3. 1/2 cup Soy Sauce
  4. 2TBL Ginger
  5. 2tsp Garlic
  6. 2 bunches Green Onion (chopped)
  7. 1 cup Shredded Carrot
  8. 1 Red Onion thinly sliced
  9. 2TBL Honey
  10. 2TBL Rice Wine Vinegar
White Oak Pastures Farmer John Burger
  1. WOP grass-fed beef
  2. Pastured bacon
  3. Pastured Egg
  4. Onions
  5. Greens
  6. American Cheese
  7. Rosemary Garlic Aioli
  8. Fresh Made Bun
Rosemary Garlic Aioli
  1. 3 Egg Yolks
  2. 2TBL water
  3. 1.5tsp white wine vinegar
  4. 1TBL Kosher salt
  5. 1.5TBL lemon juice
  6. 2TBL Roasted Garlic
  7. 2.5TBL chopped rosemary
  8. 3cups Extra Virgin Olive Oil
White Oak Pastures 5-Bird Blend Burgers
  1. Season the mixture to taste with salt and pepper.
  2. Form into patties and grill to an internal temp of 165F
Asian Slaw
  1. Combine all the vegetables (cabbage, onions & carrot) in a bowl
  2. Mix remaining ingredients together in a mixing bowl until well combined
  3. Toss the vegetables in the "dressing" until well mixed
  4. Allow to marinate for 2 hours or overnight
White Oak Pastures Farmer John Burger - This is a mega burger
  1. Use WOP grass-fed beef and lightly season with salt and pepper
  2. then grill to juicy perfection
  3. top with Pastured Bacon, Fried Pastured Egg, Grilled Onions, your favorites Greens, American Cheese and a Rosemary Garlic Aioli
  4. Served a fresh made bun
Rosemary Garlic Aioli
  1. All ingredients together in a food processor EXCEPT the oil
  2. With the food processor running slowly add the oil starting a few drops at a time in order to allow the oil to emulsify with the yolks
  3. Once it has bonded begin to add the oil in a smooth steady stream
  4. If it looks like it is starting to break, stop adding oil and add a splash or two of water until it comes back together
  5. Resume adding oil until it is all blended into a smooth mayonnaise like consistency
Notes
  1. Chef Reid Harrison likes to dress it up with different toppings and sauces to add a little extra flair...
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Linkie’s Football Cookie with Cranberry Cream Cheese Filling

Posted on February 3, 2016 by admin
Linkie’s Football Cookie with Cranberry Cream Cheese Filling
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Cookie
  1. 1 cup Light Brown Sugar
  2. 1 ½ stick Butter
  3. 1 egg
  4. 1 ¾ cup Flour
  5. ¾ tsp. Baking Powder
  6. Pinch of Salt
  7. ½ tsp. Lemon Extract
  8. 1 tsp. Lemon Zest
  9. 2 ½ cups Pecans (chopped finely)
  10. Dark Chocolate for dipping
  11. White chocolate for piping laces
Icing
  1. 4 oz. Cream Cheese
  2. 2 sticks Butter
  3. ½ cup Shortening
  4. 2 lb. Powdered Sugar
  5. 3 tbsp. water or milk
  6. 1 tbsp. Lemon Extract
  7. 1 ¼ cup Craisins (chopped very finely)
Cookies
  1. Preheat oven to 375 F.
  2. In a large mixing bowl, cream the butter and sugar together.
  3. Add egg, lemon extract and lemon zest. Beat well.
  4. Add sifted flour, baking powder, and salt. Beat well.
  5. Add pecans and beat until incorporated.
  6. Place dough into a zip lock bag. Cut the one corner of the bag off (about 1” cut off). Pipe dough onto ungreased cookie sheet about 2 “logs. With fingertips, flatten dough and shape into football shapes OR flatten dough and use a football cookie cutter and press down on dough, remove the excess dough.
  7. Bake for 10-12 minutes or until lightly brown around edges.
  8. Cool and then assemble by filling with icing and pressing two cookies together.
  9. Dip half way in tempered dark chocolate or chocolate melts.
  10. Pipe laces on with white chocolate.
Icing
  1. Cream butter, cream cheese, and shortening together.
  2. Add powdered sugar and water/milk, and then beat until smooth.
  3. Add extract and craisins. Beat until well incorporated.
  4. Place in a piping bag or zip lock bag and pipe onto cookies.
Notes
  1. © Copyright 2015, Linkie Marais LinkieMarais.com @LinkieMarais
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Spicy Bloody Mary with a Grilled Prosciutto-Wrapped Shrimp Skewer

Posted on February 3, 2016 by admin
Spicy Bloody Mary with a Grilled Prosciutto-Wrapped Shrimp Skewer
Yields 4
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Skewer
  1. 8 Large Shrimp (Peeled and deveined)
  2. 8 slices Pickled Hot Banana Pepper Slices
  3. 4 large slices Prosciutto
  4. 2 tbsp. Olive Oil
  5. ½ tsp. Salt
  6. Pinch of Cayenne Pepper
  7. Pinch of Ground Black Pepper
  8. 4 Cherry Tomatoes
  9. 4 Small Pickles
  10. 4 Pickled Onions
  11. 4 Green Olives
Bloody Mary
  1. 4 (10 oz. can) Tomato Juice (V8)
  2. 3 tbsp. Lemon Juice
  3. 6-8 oz. Greygoose Vodka
  4. 7-8 tsp. Horseradish
  5. 6 tsp. Worcestershire Sauce
  6. ½ tsp. Salt
  7. ½ tsp. Ground Black Pepper
  8. 1/8 tsp. Cayenne
  9. 5 drops Hot Pepper Sauce
Skewer
  1. Preheat BGE to 400 F.
  2. Marinade Shrimp in olive oil, salt and pepper.
  3. Line butterflied area of shrimp with hot pepper slices.
  4. Cut prosciutto in slices and wrap around shrimp.
  5. Secure with a skewer.
  6. Place 2 shrimp on a skewer, divided by a cherry tomato. Leave enough room to add other ingredients on skewer.
  7. Place grill for 3-5 minutes or until nice and pink.
  8. Add a green olive on the bottom side of each skewer, and then add a pickle and then an onion to each skewer.
  9. Place over the Bloody Mary allowing the shrimp tails to face upwards.
Bloody Mary
  1. Mix all ingredients together and pour over ice.
  2. Take shrimp skewer and use as a garnish or as tapas with your drink
Notes
  1. Copyright 2015 Linkie Marais
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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