Lock & Load Double Tap Hamburgers

Lock & Load Double Tap Hamburgers 
by Kimberly Dockery

Spice mixture:

2 Tablespoons Lock-n-Load Java Double Tap Special Reserve ground coffee

½ Tablespoon smoked paprika

2 Tablespoons brown sugar

¼ teaspoon chili powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon onion powder

1/2 teaspoon garlic powder

Mix all spices together and set aside.

Grilled Pork Chops with Lock-n-Load "Charlie Don't Surf" Coffee Glaze
by Kimberly Dockery
adapted from Cooking Light

1 Tablespoon olive oil
1 Onion, chopped
1 tablespoon grated peeled fresh ginger
2 garlic cloves, chopped
½ cup Brown Sugar
½ cup Bourbon
4 cups hot brewed coffee, Lock-n-Load Java Charlie Don’t Surf
1 Tablespoon ground coffee, Lock-n-Load Java Charlie Don’t Surf

Risotto with Brandy, Marx Foods Shiitake Mushrooms & Parmesan Cheese

Risotto with Brandy, Marx Foods Shiitake Mushrooms & Parmesan Cheese

by Kimberly Dockery

adapted from SimplyRecipes.com

The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

2 Tablespoons butter
1 cup (or more...you decide!)  Marx Foods Dried Organic Shiitake Mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup brandy, vermouth, or dry white wine
5-6 cups chicken stock
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tablespoons chopped fresh parsley or chives 

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

1. Soak dried mushrooms in 1 cup of brandy for about 30 minutes. 

2. Bring stock to a simmer in a saucepan. After the  Marx Foods Dried Organic Shiitake Mushrooms are reconstituted, add to saucepan with stock.

3. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add shallots and sauté about 5 minutes Add the rice and stir to combine. 

4. Add remaining brandy from soaked mushrooms, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. Now, add the mushrooms that have been oozing their yummy woodsy flavor into your stock, into the pan. The rice should be just cooked and slightly chewy.

5. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Crawfish-Stuffed Marx Foods Puya Chile Rubbed Salmon with Crawfish Bordelaise Sauce

Crawfish-stuffed Marx Foods Puya Chile Rubbed Salmon with Crawfish Bordelaise Sauce

by Kimberly Dockery

adapted from Emeril's New New Orleans Cooking

Makes 4 main-course servings

2 Tablespoons olive oil, in all

1 teaspoon finely minced onions

1 teaspoon finely minced green onions

1 teaspoon finely minced celery

1 teaspoon finely minced green bell peppers

1 teaspoon finely minced garlic

1/4 pound crawfish tails

1 Tablespoon shrimp stock

2 Tablespoon bread crumbs

1 Tablespoon Creole seasoning

1 1/2 cups Crawfish Bordelaise Sauce (recipe follows)

4 pieces salmon, 6 oz each, approx. 1 1/2" inches thick

4 dried Marx Foods Dried Puya Chilies, seeded and ground finely into powder

4 pieces of parchment paper

Preheat oven to 350°F

1.  Heat 1 tablespoon of the oil in a medium skillet over high heat.  Add the onions, green onions, celery, bell peppers, and garlic and saute for 1 minute.  Add the crawfish tails, stock, bread crumbs, and 1 teaspoon Creole seasoning and cook for 2 minutes.  Remove from the heat and set aside to cool for at least 15 minutes.  Makes 1 cup.

2.  Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.

3.  Using a small, sharp knife, cut a slit about 2' inches long into the side of each piece of salmon and cut about 2 inches in to make a pocket. 

4.  Sprinkle the remaining 2 teaspoons Creole seasoning and Marx Foods finely ground Puya chilis over the salmon pieces, including inside the pocket. Fill each pocket with 1/4 cup of the cooled stuffing.

5.  Drizzle 1 tablespoon of olive oil over the salmon, place each piece of salmon inside of the parchment paper and fold over and tightly seal the salmon.  Place pockets of salmon on a cookie sheet with sides, and cook for approximately 15 minutes, or until flaky. 

6.  To serve, place 1 piece of salmon on each of 4 dinner plates and cover with a generous 1/3 cup of the Crawfish Bordelaise Sauce.

To make the Crawfish Bordelaise Sauce:

Makes 1 1/2 cups

1 Tablespoon minced shallots

1 Tablespoon minced garlic

1 teaspoon Creole seasoning

1/2 cup dry red wine

1/4 pound crawfish tails

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups veal or beef glaze

2 Tablespoons unsalted butter, at room temperature

1 Tablespoon chopped green onions

 

1.  Combine the shallots, garlic, and Creole seasoning in a small nonreactive saucepan, place over high heat and cook for 3 minutes.  Watch carefully so it doesn't burn  Add the wine and bring to a boil.  Add the crawfish, salt, and pepper and b ring back to a boil.

2.  Stir in the glaze and bring back to a boil.  Reduce the heat and simmer, skimming off the fat and impurities several times for about 10 minutes.  Turn up the heat to high, skim the remaining impurities from the top of the sauce, and cook for 1 to 2 minutes.

3.  Whisk in the butter and continue to whisk until thoroughly incorporated, about 30 seconds.  Add the green onions and remove from the heat.

Poached Eggs, Teets Smoked Tasso, and Cajun Hollandaise over Grilled Polenta

Poached Eggs, Teets Smoked Tasso, and Cajun Hollandaise over Grilled Polenta

by Kimberly Dockery

adapted from Cooking Channel - Bobby Flay

4 servings

3 cups water

1 Tablespoon white wine vinegar

4 eggs

Kosher salt and freshly ground black pepper

Canola oil, to coat

8 ounces Teet's Smoked Pure Pork Tasso, sliced into 1/4-inch thick slices

4 slices polenta

Cajun Hollandaise, to top

For the poached eggs:

Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.

For the Teet's tasso ham and polenta: 

Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to simmer. Cook the tasso for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Slice polenta into desired thickness and grill in cast iron skillet until browned and crispy on the outside.

Cajun Hollandaise:

2 Tablespoons Spanish paprika

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 teaspoon chile de arbol

1/8 teaspoon cayenne powder

3 large egg yolks, lightly beaten

1 Tablespoon fresh lemon juice

3/4 cup unsalted butter, clarified and melted

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Dash Worcestershire sauce

Stir together the paprika, chili powder, garlic powder, onion powder, thyme, oregano, chile de arbol and cayenne pepper in a small bowl.

Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt and pepper, and add a dash of Worcestershire sauce. Keep warm until ready to use.

To serve:
Serve the poached eggs over the toasted polenta, Teet's tasso and Cajun Hollandaise.

$150 White Chocolate Cupcakes with White Chocolate Saffron Ganache

Our house is located on a cul-de-sac named Lucy Circle, which is a street off Linus Lane, located off Woodstock Drive....no, the house is not a red dog house with Snoopy on top; but it is a known hangout for hungry kids! At any given moment you'll find brownies baking in the oven, burgers on the grill, and kids hanging out in the backyard playing volleyball. It's also called "The Lady Cave", since there are no men living under the roof; just me and my two girls enjoying life! Here's my Friday night contribution to some hungry volleyball players....$150 White Chocolate Cupcakes with White Chocolate Saffron Ganache. They have no idea how much saffron costs, but the smiles on their faces are worth a million dollars! Enjoy!

White Chocolate Cupcakes
by Kimberly Dockery
adapted from Food & Wine

Makes 20 cupcakes

1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
4 eggs, room temperature
1- 2 Marx Foods Tahitian Vanilla Beans (I prefer 2 beans!), split lengthwise, seeds scraped from both sides of the bean
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
pinch of salt
1 1/4 cup milk

1) Beat the butter until soft. Add the sugar and beat until soft and fluffy.

2) Add the eggs, one at a time, and beat until incorporated. Add the seeds from the vanilla bean and mix.

3) Sift together the flour, salt, and baking powder. Add some of the flour to the butter/sugar/egg mixture, then add some of the milk. Continue to mix in a dry-wet-dry method, ending with the dry.

4) Scoop the batter into cupcake papers, filling each 3/4 full. Bake at 350F for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack.

Saffron & White Chocolate Ganache:
8 ounces white chocolate
1/3 cup heavy cream
1/2 teaspoon Marx Foods Sargol Saffron Threads

1) Place the saffron in the cream and let sit for about 10 minutes.

2) Chop the chocolate and place in a heatproof bowl.

3) Heat the cream and saffron on the stove over medium heat until bubbles form around the edge.

4) Pour the cream over the chocolate, let sit for 1 minute, then stir until smooth.

5) Let sit for 15 minutes, then dip and swirl cupcakes in the ganache, shake off the excess, and decorate with some colored sugar or some saffron if you're crazy rich.

Pickled Jalapeno Mushroom Rouladen

Pickled Jalapeno Mushroom Rouladen
by Kimberly Dockery
adapted from kitchenproject

Mushroom Filling:
2 pounds Mushrooms (can use any variety)2 shallots or ½ red onion
3 cloves garlic
Fresh herb of your choice: thyme, basil, tarragon
¼ pound (1 stick) butter
Salt/pepper to taste
1 Egg
½ cup bread crumbs

Meat:
8 thin round steaks, about 3 ounces a piece
½ cup flour mixed with salt and pepper
Canola oil for frying
1 medium onion, dices
2 teaspoons dried whole thyme
1 cup red wine
1 quart beef stock
2 pickled jalapenos (I use the Faro brand), sliced into 8 slices – can vary this according to taste
Note: you can use almost any steak, chicken, pork or lamb for this recipe.

Directions:

1. Dice the mushrooms finely.2. Mince the shallots, garlic and herbs.
3. Melt the butter in a large frying pan. Add the mushrooms, shallots, garlic and herbs.
4. Simmer until the mushrooms are very well cooked. Place in a mixing bowl and add the eggs and breadcrumbs, salt and pepper. Set aside to cool.
5. Pound out the round steaks until they are very thin, about ¼ inch thick. 
*Important step, because If they are too thick, they will not roll properly.
6. Season the pounded steaks with your favorite seasoned salt, or just salt and pepper. Spread 1 heaping tablespoon of the mushroom filling onto each pounded steak, along with 1 slice of pickled jalapeno. Roll up the steak and secure with a toothpick. It is a good idea to weave the toothpick through the meat so you can brown it more easily, and the toothpick will not get in the way.
7. Bread the Roulades in the seasoned flour. Heat the oil and brown the Roulades in a large saucepan. Add the onion and 2 teaspoons of dried thyme leaves. When fully browned, remove to another plate.
8. Add the remaining flour that was used for breading, mix in the pan with the onions and cook for one minute. Add the wine and 1 quart of beef stock. Blend till smooth and bring to a simmer.
9. Add the Rouladen back into the pan and simmer, covered, for about 1 ½ to 2 hours. The temperature should read about 200 degrees F. This will give you a fork tender Roulade.

Serve Rouladen with potatoes or noodles, and plenty of gravy!

Slap Ya Mama's Fallin Apart Pork Butt & Slap-Chini Cakes (aka Baked Zucchini Cakes)

Slap Ya Mama's Fallin Apart Pork Butt

by Kimberly Dockery

Ingredients

1 (4 pound) pork shoulder butt, roast

whole garlic cloves (optional, use as many as desired)

1/3 cup Lea & Perrins Worcestershire Sauce

3/4 cup light brown sugar

1 1/4 cups unsweetened apple juice

1 teaspoon Slap Ya Mama Original Cajun Seasoning

Directions

1.  Make small slits all over the roast then insert a whole garlic clove into each slit.

2.  Place the roast in a greased casserole dish with a lid.

3.  Sprinkle the roast on all sides with Worcestershire sauce.

4.  Let sit at room temperature for 1-1/2 hours.

5.  After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.

6.  Mix brown sugar and SYM seasoning together and press well into the meat on all sides.

7.  Pour the apple juice into the bottom of the casserole.

8.  Cover tightly.

9.  Preheat oven to 425 degrees for 15 minutes.

10.  Place the roast in the oven and immediately reduce the temperature down to 200 degrees.

11.. Roast for about 4 hours or until the meat is falling-apart tender.

12.  Slice meat as desired.

Slap-Chini Cakes (aka Baked Zucchini Cakes)

by Kimberly Dockery

Ingredients (makes 12 cakes)

3.cups (2 medium) zucchini, coarsely grated.

1/2 teaspoon salt

1 cup panko bread crumbs

1/2 cup freshly grated Parmesan Cheese

1 egg

4 green onions, thinly sliced

1/4 cup red bell pepper, finely chopped

1 1/2 teaspoons Slap Ya Mama Original Cajun Seasoning

1 teaspoon Dijon mustard

1 Tablespoon mayonnaise

1/8 teaspoon red pepper flakes

Slap Ya Mama Sauce (see recipe below)

Directions

1.  Preheat oven to 400 degrees and spray two baking sheets with canola oil.

2.  Grate zucchini on the large holes of a box grater.

3.  Squeeze grated zucchini in a clean kitchen towel.  Zucchini should be fairly dry, and you have have about 2 cups after removing it from the towel.

4.  Place zucchini and remaining ingredients in a bowl; mix well.

5. Form into 12 patties (approximatel 2-inch diameter), and place on prepared baking sheets.

6.  Bake for 10 minutes.  Then turn each cake over and bake for another 8 minutes.

7.  Remove from oven and serve immediately with sauce.

Sauce:

1/4 cup sour cream

1/2 Tablespoon (or to taste) prepared horseradish

1 - 2 teaspoons Slap Ya Mama seasoning (I used  1 teaspoon of Slap Ya Mama Original Cajun Seasoning and 1 teaspoon of Slap Ya Mama Hot Cajun Seasoning)

Mix together and serve with Slap-Chini Cakes!