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1 lb. Sea Scallops (Wegman's)
2 tablespoons Seafood Seasoning Blend (Mrs. Brake’s Spices Etc.)
2 tablespoons olive oil (F. Oliver’s Garlic EVOO)
1 small onion, finely diced
1/2 cup beer or dry white whine (Twin Elder’s Hot Flash Porter)
1/4 cup mustard (Flamin’ Jalapeno/Pub mix)
2 tablespoons cold butter
Pat Scallops dry while heating olive oil in a saute pan or cast iron skillet
Season generously with seafood seasoning blend
Saute scallops on med high heat for 1-2 minutes on each side until golden brown
With scallops removed, cook onions until translucent
De-glaze pan with beer, add mustard, and stir until thoroughly mixed
Remove from heat, and slowly stir in butter.
Serve hot and enjoy!
4 Tablespoons Parmesan Cheese
1 Cups Mozzarella Cheese
2 Cups Cooked Quinoa
12 oz. Frozen Artichokes, thawed, drained and chopped
16 oz. Frozen Spinach, thawed and very well drained
1 Tablespoons Granulated Garlic
Salt and Pepper to taste
Preheat oven to 350 degrees
Grease Standard Muffin pan
Combine all ingredients in bowl and mix thoroughly
Use 1/4c. scoop and pack into muffin pan
Bake for 30-40 min, until golden brown and crispy on edges
Remove from oven and allow to cool completely
Serve with your favorite MUSTARD! and ENJOY!
2 lbs. Chuck Roast, cut into 1 inch cubes
2 Large Onions, chopped
1 clove garlic, diced
4 tablespoons butter, split
24 oz beer (dark beer)
2 cups beef stock
16 oz mustard
6 large carrots, peeled and cut into half-moon slices
1 lb. Portobello mushrooms, sliced
2 tbl. smoked paprika
1 tbl. cumin
1 tsp. cayenne pepper
Cilantro, for garnish
salt and pepper to taste
Place cubed beef in a bowl and cover with olive oil. Season generously with salt and pepper. In a stock pot, add half the butter. Once melted add the onions, cook 5 minutes and then add the garlic. Saute for approx 10 minutes until translucent but not browned. Add 12 oz beer.
Heat oil in a cast iron pan. Once hot, place 1/2 of the beef into and sear on all sides. Transfer to the stock pot and repeat with remaining beef. De-glaze pan with remaining 12oz of beer and add to stock pot.
Combine seasonings, beef stock, and mustard in the stock pot and stir. Bring to a boil and reduce heat. Simmer for approximately an hour to an hour. Add carrots and cook for an additional 30 minutes.
When carrots are added, melt the remaining butter in a saute pan and add the mushrooms. Saute until browned. Stir into the stew and simmer for 5 minutes.
Garnish with cilantro and serve!
2 lbs. Brussels Sprouts (From local Farmer’s Market)
1/4 lb. Beef Bacon (From McCann’s Local Meats)
1/4 lb. Slab Bacon (From Bostrom Farms)
1 cup Flamin’ Jalapeno Mustard
2 Tablespoons Single Varietal Olive Oil (From F.Oliver’s)
1 Teaspoon Granulated Onion
1 Teaspoon Granulated Garlic
Salt and Pepper as Needed
Preheat oven to 375 degrees
Clean Brussels sprouts and chop bacon
In a bowl; combine mustard, oil, and seasonings. Add Brussels sprouts and toss.
Place glazed Brussels sprouts on a sheet pan and bake for 15-20 min, or until golden brown.
While baking, cook bacon until nice and crispy.
Combine cooked Brussels sprouts with bacon, and serve.