Recipes

Hummus drizzled with Tickle Your Palate Habanero Sauce

Ingredients:

  • ¼-1/3 c. Tahini
  • 2 Tbsp. lemon juice
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 can garbanzo beans drained
  • 3 cloves of garlic minced
  • Olive oil to taste and consistency that you want

Place all ingredients into a blender. Blend until smooth.

Drizzle with Habanero Sauce

Enjoy!

 

Margie's Grilled Turkey Breast

Love this on a nice summer’s evening, when you can grill and eat out on the picnic table!

 

Ingredients:
  • 2 lg. shallots minced
  • ½ c. freshly squeezed orange juice
  • 4 tsp. grated orange peel minced.  (Just mince the peel, not the white pith.  The white pith will make the marinate bitter.)
  • 3 tbsp. olive oil
  • 3 tbsp. fresh rosemary minced
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • ¼ cup of Tickle Your Palate Habanero Sauce
  • 1 (approx... 1 ¾ lb.) boneless skinless Organic turkey breast

For marinade:

In a mixing bowl add all ingredients except turkey breast together and blend.  

For turkey:

Flatten turkey breast to about 1 inch thickness.

Put marinade and turkey breast in a plastic zip lock bag and refrigerate for 6 – 12 hours, turning occasionally.

Heat Barbecue to medium.  Cook turkey breast for about 12 minutes a side and baste with marinade as you cook.  Cover with foil and let stand for 20 minutes. 

Slice diagonally across the grain.  If you would like to serve the extra marinade, make sure you cook it in a saucepan. Bring it to a boil and boil for 5 to 10 minutes.  (Do not use marinade without cooking it!)

 

A Family Favorite Pot Roast

Serve this with mashed potatoes or wide noodles!

(An Alice Waters Recipe)

Time: 3 hours

Preheat oven to 350 degrees

Ingredients:
  • 3 lb. Organic Beef Roast
  • 1/4 Cup of Butter
  • 3 Carrots Chopped
  • 4 Celery Stalks Chopped 
  • 1/2 Cup Chopped White Onion
  • 1/4 lb. Mushrooms Chopped
  • 1 101/2 oz. Can Consommé
  • 1 Cup Dry Red Wine
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 1/2 tsp. Paprika
  • 1 TBSP Capers
  • 1/4 Cup Flour (Optional)
  • 1 Cup Sour Cream
  • 3 Cloves of Garlic, Minced
  • 1/2 Cup of Tickle Your Palate Habanero Sauce

In a large Dutch oven or Roasting Pan brown roast in butter. Add carrots, celery, onion and garlic and cook until softened.  Add Mushrooms. Add 1/2 of the Consommé (If you do not have consommé, use Stock) with Wine, Salt, Pepper, Paprika and Capers and add to the Beef.  Cover and cook in the oven for 2 hours, or until the meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan.  If you care to thicken with flour add to the remaining consommé and stir into the puree in the pan.  Heat until Sauce is thickened, take off the heat and add the sour cream.  Serve the pan sauce over the sliced meat and drizzle the Habanero sauce over the pan sauce for a burst of flavor.

 

Manchester Farms All Beef Meatloaf for Dante

Ingredients:

  • 3 oz. Monterey Jack cheese, shredded (about a cup)
  • 1 tbsp.  butter
  • 1 med. onion, minced
  • 1 med. celery rib, minced
  • 2 tsp. minced fresh thyme leaves
  • 1 tsp. paprika
  • 1 med. garlic clove, minced
  • ¼ cup tomato juice (I use ketchup)
  • ½ cup chicken broth
  • 2 eggs
  • ½ tsp. unflavored powdered gelatin
  • 2/3 cup crushed saltines, (I use bread crumbs or panko)
  • 2 tbsp. minced fresh parsley minced
  • 1 tbsp. soy sauce
  • 1 tsp. Dijon mustard
  • ¾ tsp. kosher salt
  • ½ ground black pepper
  • 2 lbs.  Manchester-Farms ground chuck

Glaze:

  • ½ cup ketchup
  • ¼ cup cider vinegar
  • 1 tsp. hot sauce
  • ½ tsp. ground coriander

For Meatloaf:

Preheat the oven to 375 degrees.  Put the oven rack in the middle position.

Melt butter in a 10 inch skillet over med. high heat, add onion & celery and cook.  Stir until brown for 6 to 8 minutes.  Add the thyme, paprika and garlic, cook… stirring until fragrant, about 1 minute.  Reduce the heat to low and add the tomato juice or I add ketchup... Cook, stirring to scrape up the browned bits from the skillet, until thickened.  Maybe a minute.  Transfer to a bowl and set aside and cool. 

Whisk the broth & eggs together in a large bowl until combined.  Sprinkle the gelatin over the liquid and let stand for 5 minutes. (I don’t always do this and have not noticed much of a difference).  Stir in saltines, panko or breadcrumbs, cheese, parsley, soy sauce, mustard, salt, pepper, and onion mixture.  Add Manchester-Farms ground chuck and mix together with your hands.  Mix until combined.

Transfer to a foil line 10x6 inch loaf pan.  Spray the foil with canola or olive oil.  Add the mixture to the pan.  Bake until the center temperature is about 55.  About an hour… 

Remove from the oven.. Turn the broiler on… Add glaze to top of meatloaf and put into the oven for about 5 min.  Let meatloaf cool for 20 min.

I forgot to tell you about the glaze

Combine all ingredients in a small saucepan; bring to a simmer over medium. heat and cook, stirring, until thick & syrupy, about 5 minutes. 

 

Dried Cherry Chili

Very Delicious!

(Adapted from Seasons & Celebrations)

Serves: about 8

Ingredients:
  • 2 Cups Organic Chicken Broth
  • 4 oz. Dried Tart Cherries Chopped
  • 1 TBSP Olive Oil
  • 1 Cup Chopped Onion
  • 1 TBSP Chopped Garlic
  • 2 tsp. Finely Chopped Jalapeno
  • 1 Lb. Organic Ground Beef
  • 1 Roasted Red Bell Pepper, Chopped
  • 1 TBSP plus 1 tsp. Chili Powder
  • 1 ½ tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 tsp. Dried Mustard
  • ½ tsp. Dried Oregano
  • 2 (14.5 oz.) Cans Chopped Fire-Roasted Tomatoes, Un-drained
  • 1 (15 oz.) Can Black Beans, Drained & Rinsed
  • ¼ Chopped Fresh Cilantro
Garnishes:
  • Corn Tortilla Strips
  • Chopped Red Onion
  • Sliced Avocado

Heat 1 cup of broth in a saucepan until just simmering. Place cherries in a small bowl. Add hot broth and set aside.

Heat oil in a large saucepan over medium heat. Add onions, sauté’ until onion is soft, add garlic and jalapeno and cook for about 1 minute.  Add Ground Beef, cook and until no longer pink.

Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Turn heat to med. high and cook. Stir occasionally, a couple of minutes.  Add tomatoes and remaining broth. Bring to a boil. Reduce heat and simmer, uncover and cook for 5 minutes.

Stir in beans, cilantro and cherry mixture and cook until thoroughly heated.

Serve with garnishes!

 

Grilled Calamari

Ingredients:

  • Calamari
  • Olive Oil
  • Garlic
  • Red onion
  • Parsley
  • Salt
  • Tickle Your Palate Habanero Sauce
Marinate for ½ hour and grill.

 

Original Shrimp Cocktail

Ingredients:

  • 1 1/2 lbs small shrimp, shelled, deveined & boiled (I use the reg. size and cut into pieces)
  • 10 campari tomatoes (or 3 large), chopped coarsely
  • 1/2 cup onion (both white & red), chopped fine
  • 1 fresh jalapeno, seeded & chopped fine
  • 1 fresh serrano, seeded & chopped fine
  • juice of 4-5 limes
  • 1/2 cup Olive Oil
  • 1/2 cup White Balsamic Vinegar
  • 1/4 cup fresh cilantro, chopped fine
  • Ground Olivette Jurassic Salt and white pepper to taste  (I just use my own kosher or sea salt)
  • 2 avocados, cubed
  • Add a splash of Tickle Your Palate Habanero Sauce
Combine shrimp, tomatoes, onion & peppers and mix together thoroughly.
Stir in the Olive oil, white Balsamic & lime juice.
Season with Salt & cracked white pepper to taste.
Let the mixture sit for 30 minutes so that the flavors can marry.  Before serving, slowly stir in the cilantro & cubed of avocado. 
Garnish with extra lime wedges and a splash of Tickle Your Palate Habanero Sauce.

 

Stuffed Clams

Ingredients:

  • 1 dozen clam shells
  • 2 cans (6 ½ oz) minced clams & their juice
  • ½ stick of butter
  • ¼ c. minced onion
  • 1 ½ tsp. dried oregano
  • 1 tsp. garlic powder
  • 2 Tbsp. chopped fresh parsley
  • ½ cup bread crumbs (I prefer panko)
  • 4 tsp. minced red pepper
  • ¼ lb. bacon cooked and chopped
  • 4 tsp. grated parmesan
  • Top with a splash of Tickle Your Palate Habanero Sauce

Melt butter in a saucepan on medium heat. Add clams, their juice, onions, herbs, spices, red pepper & bread crumbs. It should be a moist crumbly consistency.

Fill each clam shell, top with bacon, 2 drops tabasco & grated cheese

Bake 350-degrees for 35 minutes.

 

Marinated Manchester-Farms Flank Steak

Serves: 4
Prep Time: 10 minutes
Marinate Time: 2-4 hours

Ingredients:
  • 2 Pounds Flank Steak
  • ¼ Cup grainy mustard
  • 2 Tablespoon lime juice
  • 1 Teaspoon Worcestershire Sauce
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Hoisin Sauce
  • 1 Teaspoon Garlic, minced
  • 1 Teaspoon Fresh Ginger, mince

Mix together and marinate for 2 to 4 hours.

Heat grill to medium high.

Grill for 4-6 minutes a side.

 

Swordfish with Avocado & Cilantro Salsa

Serves: 5 to 6

Ingredients:

  • 2 lbs. Fresh Harpoon caught Swordfish
  • 2 Ripe Hass Avocado, cut into ¼ inch dice
  • 3 TBSP Olive Oil
  • 2 ½ TBSP Fresh Lemon Juice
  • ½  Cup sliced Scallions
  • 2 Garlic minced
  • ¼ tsp. Kosher Salt
  • 5 – 10 Dashes of Tickle Your Palate Orange Habanero Sauce (or to taste)
  • ¼ Cup Cilantro Chopped

Mix together all ingredients expect Swordfish.

Grill Swordfish for 3-4 minutes a side, do not overcook.  Add Salsa on top of Swordfish and serve.

 

Cilantro Sauce

I use this on Manchester-Farms Beef or Organic Chicken!

Ingredients:
  • 2 Med. Garlic cloves
  • ½ Teaspoon salt
  • 1 Cup of cilantro coarsely chopped
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Tablespoons Tickle Your Palate Habanero Sauce
Mash the garlic cloves & salt together in a mortar and Pestle to form a paste.

Place all ingredients into Blender.  Blend until smooth

Serve with your choice of meat or chicken.

 

    Suggestions for pairing the
    Exquisite Orange Habanero sauce with……..
    Add to:
    • Mayo
    • Cream cheese
    • Crème Fraiche
    • Hummus
    • Guacamole
    • Hollandaise sauce
    • BBQ sauce
    • Salsa

    Drizzle or pour onto or mix in:
    • Chicken salad
    • Tuna salad
    • Sandwiches
    • Pizza
    • Chili
    • Chicken wings
    • Grilled chicken, steak or pork
    • Grilled Salmon
    • Eggs, scrambled, frittata, omelets, deviled, etc.
    • Tacos
    • Stir fries
    • Avocado toast
    • Crab cakes, fish cakes
    • Popcorn
    • Potato skins
    • Soup

    Drizzle over goat cheese

    Bake oysters with Habanero sauce, butter and garlic

    Wasabi mashed potatoes with grilled salmon and sautéed habanero sauce with fennel & onions.

    Smoked salmon with crème fraiche with habanero sauce drizzled on top.

    Mix it into your favorite drink.
    • Bloody Mary
    • Margarita
    • Dark & Stormy

     and serve.