SAUSAGE KABOBS GLAZED WITH BALSAMIC AND FIG PRESERVES
1 ½ lbs Sweet and or hot Italian sausage
16 cherry tomatoes
1 bundle of fresh basil leaves
6 tbls prepared fig preserves
2 tbls balsamic vinegar
1 tbls vegetable oil, to lightly brush basil leaves
1. Prior to grilling soak wooden skewers in water for a minimum of an hour (to avoid them catching on fire).
2. Slice the sausages into roughly 1' sections. Assemble skewers by threading: sausage, cherry tomato, basil. Continue pattern two additional times per skewer until all skewers are complete.
3. Lightly brush basil leaves with vegetable oil to keep them from burning.
4. Place Kabobs onto hot grill and cook until sausages are brown, turning to cook evenly. Transfer cooked kabobs onto serving tray, cover with foil. Set aside to rest.
5. While the kabobs are resting, using a small saucepan add fig preserves and balsamic. Stir to combine and cook over low-med heat until it reaches a nice smooth consistency. Baste sauce over the tops of kabobs prior to serving.
APPLE CINNAMON PORK CHOPS
4 Porterhouse pork chops, ¾” thick
Salt and pepper
3 tbls unsalted butter, divided
2 Gala apples, peeled, cored and thinly sliced
4 shallots, peeled halved and thinly sliced
2 tbls packed brown sugar
2 tsp ground cinnamon
Pinch ground cayenne pepper
2/3 cup apple cider
1/3 cup mascarpone cheese
1. Generously season the chops with salt and pepper on both sides. Set aside.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate cover and set aside.
3. Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and shallots and cook, stirring occasionally, until the shallots get soft about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and mascarpone cheese. Add the seared pork chops and cook until the internal temperature of the pork reaches 145 degrees using an instant read thermometer.
4. Serve the chops with the apple cream mixture spooned on top
LAMB AND VEGETABLE KABOBS
1 1/2 Pounds lamb cubes for kabobs from semi boneless leg of lamb, cut into 1 1/4 inch pieces
2/3 Cup dry sherry
1 Tablespoons olive oil
1 Teaspoon salt
1 Teaspoon Worcestershire sauce
1/4 Teaspoon freshly ground black pepper
1/4 Teaspoon dried Organic Fresh Oregano
1/4 Teaspoon Organic Fresh Rosemary
1/4 Teaspoon Organic Fresh Thyme leaves
8 Small white boiling onions
1 Small red pepper, cut into 8 (1 inch) pieces
8 Medium fresh whole mushrooms
1. Combine sherry, oil, salt, Worcestershire sauce, pepper, oregano, rosemary and thyme. Place lamb cubes and marinade in plastic bag, turning to coat. Tie bag securely and marinade in refrigerator for 2 hours.
2. Meanwhile, parboil onions in boiling water 8 minutes. Blanch red pepper pieces for 2 minutes. Drain marinade from lamb cubes. Alternately thread 4 lamb cubes, 2 mushrooms, 2 onions and 2 red pepper pieces on each of four 12-inch skewers.
3. Brush both sides of kabobs with reserved marinade. Place kabobs on grill so surface of meat is 3 to 4 inches from heat. Grill at moderate temperature 8 to 12 minutes or to desired degree of doneness.
APPLE-SAGE STUFFED PORK CHOP
3 tbsp butter
1/2 cup yellow onion, finely chopped
1/2 cup Granny Smith apples, finely chopped
1/2 cup celery, finely chopped
1/2 cup Cremini mushrooms, finely chopped
1 1/2 cup herb stuffing mix
1 2/3 cup chicken stock
2 tbsp fresh sage leaves, finely chopped
5 tbsp fresh Italian parsley, finely chopped
1 tsp kosher salt
1 tsp fresh ground black pepper
6 - 2 inch thick bone-in center cut pork chops
1/4 cup olive oil
1 cup water
1. Sauté onions, apples, celery and mushrooms until tender, about 10 minutes. Remove from heat, add stuffing mix and stock, and stir until liquid is absorbed. Stir in sage, 1/2 of parsley and 1/2 of salt & pepper. Let stand for 30 minutes.
2. Cut a slit in side of each pork chop to form pocket. Spoon stuffing mixture evenly into each pocket.
3. Combine remaining parsley and salt and pepper. Rub both sides of stuffed pork chop evenly with 1/2 of the olive oil, and spread herb mixture over chops.
4. Cook chops in remaining hot oil in a large non-stick skillet over medium high heat until browned (about 2 minutes each side).
5. Place in baking pan, add water and bake at 375 degrees F approximately 30 to 40 minutes until chops reach an internal temperature of 165 degrees F.
PORK TENDERLOIN WITH HONEYCRISP APPLES
1 Pork Tenderloin - approximately 18-20 ounces
6 Honeycrisp Apples - peeled, cored and sliced
1 Tablespoon Ground Cinnamon
1 Cup Beef Stock
1 Cup Merlot or Burgundy
3/4 Stick Butter (6 Tablespoons)
2 Tablespoons Cracked Black Pepper
2 Tablespoons Dijon Mustard
2 Cups Flavored Breadcrumbs
1 Bunch Fresh Tarragon
1 Bunch Chives
1 Vidalia Onion - quartered
Preheat oven to 350 degrees F.
1. Rub the tenderloin with mustard. Place the black pepper on a sheet of waxed paper and roll the tenderloin in the pepper. Combine herbs and breadcrumbs on the waxed paper and roll the tenderloins in this mixture. Place the tenderloins in a lightly oiled baking pan with the onions.
2. Place the apples in a bowl and add the cinnamon. Toss until completely coated and place on a baking sheet.
3. Place the tenderloins and apples in the preheated oven. The apples should take 20-30 minutes. The pork should take approximately 35-40 minutes - Check after 30 minutes.
4. While the tenderloins and apples are roasting, prepare the wine sauce. Melt the butter in a sauté pan. Add the shallots and cook until softened. Add the wine, pork stock and mustard and bring to a boil, stirring frequently. Turn off the heat and set aside.
5. Check the tenderloins after 30 minutes by cutting into the center. If the meat is still pink, roast an additional 5-10 minutes. Remove the apples and pork from the oven. Tent the pork with aluminum foil and let sit 5 minutes before cutting. Remove the pork to a cutting board and pour any juices remaining in the pan into the wine sauce.
6. Slice the tenderloins diagonally and place on a platter or individual serving plates. Pour some of the sauce over the meat and garnish with the apples.
BALDUCCI'S SAVORY GRILLED BONELESS LEG OF LAMB
1 cup pitted Kalamata olives
1 small jalapeno pepper, seeds and ribs removed (or keep them in to make it spicier)
1/2 cup extra-virgin olive oil
1/2 cup finely chopped fresh herbs, such as a mix of parsley, rosemary, and thyme
4 large cloves garlic, minced and mashed to a paste with a pinch of salt
4 cloves roasted garlic, mashed to a paste
4 to 4-1/2 lb Balducci’s butter-flied leg of lamb, the Balducci’s Butcher would be happy to prepare this for you.
Kosher salt and freshly ground black pepper to taste
1/2 large lemon, zested and seeded
1.Finely chop the olives and jalapeno pepper until it forms a smooth paste. Whisk in half of the olive oil, lemon zest and 1 tbls of the herbs.
2.Combine the remaining herbs and oil with the fresh raw garlic and roasted garlic in a small bowl.
3.Rub the herb and garlic marinade all over the lamb and wrap it well in plastic wrap. Let sit at room temperature for 1 hour.
4.When ready to grill, prepare a medium (375 degrees) charcoal or gas grill fire. Season the lamb generously with salt and pepper. Grill the lamb, flipping once, until the thickest part is 120 degrees for medium rare, 15 to 18 minutes.
5.Transfer the lamb to a cutting board, squeeze the lemon half over it, tent with foil, and let rest for 10 minutes. Thinly slice across the grain, drizzle any accumulated juice over it, and serve with the olive purée.
Make Ahead Tips:You can refrigerate the marinade-rubbed lamb (wrapped in plastic) for up to 24 hours. Let it sit at room temperature for 1 hour before grilling.
You can make and refrigerate the olive purée a few hours ahead; let come to room temperature before using.
Serving Suggestions:Serve with potatoes and green beans or a green salad topped with goat cheese.
Leftovers:Leftovers are great the next day on a sandwich or in a main-course salad.
SPICY HOISIN GLAZED BABY BACK RIBS
2 racks Baby Back Ribs
2 tbs creamy salted peanut butter
1 cup water
1 tsp chili paste with garlic
1 tbs ketchup
3/4 cup hoisin sauce
1 tsp fish sauce (optional)
2 tbs unsalted roasted peanuts, finely chopped
1 tsp sesame seeds, toasted
Pre heat grill on medium
1. Combine peanut butter, water, chili paste, ketchup, hoisin and fish sauce in a small pot, stir over low heat until smooth and lightly thickened... cool to room temperature.
2. Rinse ribs and pat dry. Season with salt and pepper.
3. Set ribs meaty side up on grill.
4. Grill until ribs are lightly browned on top, 8-10 minutes. Turn each rib over and continue grilling until ribs are browned, about 8-10 minutes longer.
5. Paint each rib on all sides with Peanut butter/chili paste mixture, continue grilling until caramelized and a nice glaze forms.
6. Transfer ribs to a platter and enjoy.
5 SPICE RUBBED BABY BACK RIBS
2 Racks Pork Loin Baby Back Ribs
1 Cup Honey
1 Tablespoon Ginger Juice
1 Tablespoon Soy Sauce
2 Tablespoons Molasses
2 Tablespoons Apricot Jam
1 Tablespoon Ginger, grated
3 Garlic Cloves, minced
1 Tablespoon Soy Sauce
3 Tablespoons Five Spice Powder mixed with 2 Teaspoons Black Pepper
Preheat oven to 425 Degrees F
1. Whisk glaze ingredients in a small bowl; set aside until needed.
2. Rinse ribs and pat dry. Rub ginger paste all over ribs. Refrigerate 15 minutes. Rub spice mixture over both sides.
3. Line two 12x17 inch baking pans with foil. Set a rack in each and lightly coat with cooking oil spray. Set ribs, meaty side up, in a single layer on racks.
4. Bake in a 425 degree F oven until ribs are lightly browned on top, 20-30 minutes. Turn each slab over and switch pan positions. Continue baking until ribs are browned, about 20-30 minutes longer.
5. Brush generously with glaze. Continue baking, basting occasionally, until glaze is browned and bubbly, 6-12 minutes. Turn ribs over and brush generously with more glaze. Bake, basting occasionally, until glaze is browned and meat between ribs is no longer pink in the center (cut to test), 6-12 minutes longer.
6. Transfer ribs to a board. Let rest 5 minutes. Cut between ribs.
PROSCIUTTO TOSCANO (TACCONI PASTA WITH PROSCIUTTO TOSCANO, SHRIMP AND ASPARAGUS)
3/4 lb Tacconi (square pieces of pasta, similar to a very short length of a lasaga noodle, that is flat in the center and rippled on two sides.)
1/2 onion cut into small dice
10 fresh basil leaves
5 oz fresh asparagus, trimmed and cut into 1 inch bias pieces
1/2 lb raw peeled and deveined medium shrimp
2 oz mature Pecorino Toscano PDO (Protected Designation of Origin) , grated
4 oz Prosciutto Toscano PDO (Protected Designation of Origin), cut into thin strips
1/4 cup white wine
Extra-virgin olive oil Toscano PGI (Protected Geographical Indication)
1. Heat a large saut&ecute pan with Olive oil, add the diced onion over a medium heat.
2. Add the asparagus and 2-3 tbs water. When the asparagus are almost cooked add Prosciutto Toscano and cook, over a high heat, for not more than 2 minutes.
3. Moisten with white wine and shrimp, cook until evaporated.
4. Cook the pasta in a pot of boiling salted water, drain it al dente and saut&ecute with the sauce previously prepared. Add the grated cheese, a drizzle of extra-virgin olive oil and the basil leaves.
5. Garnish with additional fresh basil and grated fresh black pepper.
8-10 Pound Pork Butt or Shoulder
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Teaspoon ancho chili powder
1 Teaspoon smoked paprika
1 Teaspoon salt
1/2 Teaspoon ground black pepper
1/4 Cup of your favorite hot sauce
1 Quart water
2 Tablespoon vegetable oil
1 Quart of your favorite BBQ sauce
Pre heat oven to 350 degrees F
1. For the spice rub, combine the cumin, coriander, ancho chili powder, smoke paprika, salt and pepper. Season pork well with spice prepared rub.
2. Heat a large sauté pan and add in vegetable oil, sear all sides of pork butt making sure your stove top ventilates to an outside vent (this process of searing will create some strong aromas).
3. Transfer seared pork butt to a large roasting pan, add in water to go up half way on the pork butt add in hot sauce, cover tightly with foil and roast for 2-3 hours or until pork is fork tender.
4. Remove from the oven and carefully lift pork butt out of the roasting pan, keep warm. Remove all the fat from the cooking juices and transfer to a sauce pan and reduce down by half.
5. Carefully fork shred the cooked pork butt and place the meat into a bowl. Add in BBQ sauce to moisten to meat and if needed add in some of the reduced cooking liquid to add more flavor.
6. You might need to add more cooking liquid the next day to keep the meat moist.
GRILLED PORK AND APRICOTS
2 whole boneless pork tenderloins (1 1/4 to 1 1/2 pounds total)
kosher salt and freshly ground black pepper to taste
1/2 cup Apricot-Mustard Glaze (recipe follows)
6 firm ripe apricots, split in half, pits removed
1. Preheat the grill to high. When ready to cook, oil the grill track.
2. Season the pork on all sides with salt and pepper. Place on the grill and cook for 10 minutes, turning once. Then brush the meat generously with the Apple-Mustard Glaze. Brush a generous amount of the glaze over the apricots, and add them, cut side down, to the grill alongside the meat. Continue to cook, turning the meat occasionally and reapplying the glaze once or twice, until the tenderloins are lightly browned and just cooked through, 8 to 10 minutes. The apricots should be softened (not mushy) and lightly charred.
3. Using a large spatula, remove the pork and apricots from the grill. Slice the pork into thin medallions and arrange them on plates, accompanied by the grilled apricots, cut side up.
Makes 1 1/4 cups
1/3 cup apricot preserves
1/2 cup honey
2 tablespoons dry sherry
1 tablespoon maple syrup
1/3 cup Dijon mustard
6 sprigs fresh flat-leaf parsley, stems removed
1/2 teaspoon kosher salt
Freshly ground black pepper
Blend all the ingredients expect the pepper in a food processor or blender until smooth. Season to taste with black pepper. Transfer to a clean jar and store in the refrigerator.
GRILLED HONEY GINGER PORK CHOPS WITH PEACH SALSA
4 Bone in pork chops
1 cup Balducci's Honey Ginger marinade
2 cups Peaches, peeled and small diced (about 2 to 3 peaches)
1/2 cup Red bell pepper, seeded and small diced
1/4 cup Green onions, thinly sliced
2 tbsp Red onion, minced
1/4 cup Fresh lime juice
1 tbsp Honey
2 tbsp Cilantro, washed and chopped
1 tsp Fresh ginger, peeled and minced
1 tsp Jalapeno pepper, seeded and minced
Salt and Pepper - as needed
1. Place the pork chops in a sturdy plastic zip bag. Pour the marinade over the chops. Seal the bag well and place it in the refrigerator for at least an hour, preferably over night.
2. Make the salsa. Whisk together the lime juice and honey. Pour the dressing over all the ingredients and gently toss to coat. Season the salsa to taste with salt and pepper. Refrigerate the salsa until you are ready to serve the chops.
3. When ready to cook the chops, preheat the grill to high.
4. Remove the chops from the bag. Discard the bag and excess marinade. Season the chops well on all sides with salt and pepper.
5. Place the pork chops on the hot grill and cook for 5 minutes. The pork chops should release easily from the grill and be well marked. If this does not happen then continue to cook the chops on the original side until they release easily.
6. Flip the pork chops and continue to cook on the opposite side until internal temperature reaches 145 degrees F. This will take an additional 4 - 6 minutes depending on the thickness of the chop.
7. Remove the chops from the grill and let them rest at room temperature for a few minutes before serving.
8. When serving, top each chop with a generous scoop of the salsa.
5 lbs baby back ribs
2 tbsp Balducci's Smoked Paprika
2 tbsp Balducci's Ancho Chili Powder
2 cups Balducci's White Wine Vinegar
Water as needed
1 bunch fresh thyme
1 bunch fresh rosemary
Salt and pepper to taste
2 cups Balducci's Low Country BBQ Sauce
1. Preheat the oven to 350 degrees F.
2. Combine the smoked paprika and ancho chili powder. Liberally season the ribs with salt and black pepper, then rub the spice mixture on all sides.
3. Place vinegar, thyme and rosemary in the bottom of a metal roasting pan. Lay the ribs on top of the vinegar mixture. Add enough water to cover the ribs 1/2 of the way. Cover the pan tightly with foil. Place in oven.
4. Cook ribs for about 3 hours, longer if necessary, until ribs are very tender when pierced with a knife. Every 30 minutes during cooking, check to make sure there is still liquid in the bottom of the pan. If too much has evaporated, add more water to bring liquid level back up. Flip ribs over halfway through cooking.
5. Preheat grill to medium high.
6. When done cooking, remove ribs from liquid. Brush with BBQ sauce and place on grill. Grill well on all sides, basting with BBQ as needed, until sauce caramelizes and ribs are well marked.
7. Remove from grill and cut into pieces 3-4 ribs long. Serve immediately.
PORK TENDERLOIN WITH BALDUCCI'S PANETTONE STUFFING
2 cups small diced Balducci's panettone
1/2 cup small diced onion
1/2 cup small diced fennel
1/2 cup small diced celery
2 tsp fresh chopped garlic
1 tsp fresh minced thyme
1 tsp fresh minced rosemary
1 tsp unsalted butter
2 tsp olive oil
1 cup chicken stock
Salt and pepper to taste
1 pork tenderloin, about 1.5 lbs
1. Dice Balducci's panettone and toast in 350 degrees F oven until golden brown.
2. Cut all vegetables, herbs, and garlic and sweat in saute pan until tender.
3. Add toasted panettone to the pan with chicken stock.
4. Cook until all liquid is absorbed.
5. Cool stuffing mixture.
6. Butterfly and season both sides of pork tenderloin.
7. Stuff pork tenderloin with stuffing mixture.
8. Roll and tie pork tenderloin.
9. Sear pork tenderloin in saute pan on all sides until golden brown.
10. Cook in 350 degree F oven for 18 minutes or until pork tenderloin reaches 115 degrees F.
FOOTBALL LOVER'S GOURMET ITALIAN SANDWICH BUILDER
Sliced Prosciutto di Parma
Sliced Columbus Fennel Salami
Visit our deli for some great sliced Italian meats and cheese. Pick up some olive oil and balsamic vinegar in our grocery department, and stop by our bakery for some crusty bread, which we'll be happy to pre-slice for you. Throw everything on a platter and you're done!!
LAMB CHOPS WITH FIG BALSAMIC & ROASTED GARLIC GLAZE
8 Lamb chops 3/4-inch Thick (Rib chops), have the Balducci's butcher 'French' the bones (a process of scraping off all the meat off the rib bone)
2 Tablespoons Olive Oil
1/3 Cup Minced Shallots
1/3 Cup Fig Infused Balsamic Vinegar
1 Cup low sodium Beef Stock
1 Head Roasted Garlic
1 Tablespoon Honey
6 Tablespoons Unsalted Butter, Cool
2-3 Tablespoons Chopped Italian Parsley
Salt & Pepper
1. Roast the garlic: Peel one head of garlic (or use 15-18 cloves pre-peeled garlic) and place the garlic in a small oven to table casserole. Combine 1-2 tablespoons olive oil with 1/3 cup water and drizzle this mixture over the garlic. Roast in a 350 Degrees F oven for 25-30 minutes, or until the cloves are soft to the touch. Remove from the oven and set aside.
2. Rub the lamb chops with olive oil and season well with salt and pepper.
3. Cook the lamb chops in a preheated 12-inch skillet for 2-3 minutes per side. Remove from the skillet and keep them warm in an oven pre-heated to 300 Degrees F.
4. Degrease the pan. Add the shallots and cook 1 minute. Add the vinegar and stock and bring to a boil.
5. Reduce liquid until only 3-4 tablespoons remain. Stir in the garlic and honey.
6. Remove the pan from the heat and whisk in the cool butter, 1-tablespoon at a time, until the sauce is thick and creamy.
7. Taste for seasoning and add salt and pepper as needed. Add the parsley. Serve the sauce over the lamb chops.
1 BALDUCCI'S semi boneless leg of lamb, cut into 1-inch cubes with nearly all fat removed. (The Balducci's Butcher will be happy
to do this for you)
4 Tablespoons vegetable oil
1/2 Cup red wine
2 Tablespoons flour
1 Teaspoon thyme
1 1/2 Cups chicken broth
8 Medium potatoes, peeled and cut up
8 Small white onions, peeled
8 Carrots pieces, cut equal size to onions
8 Turnip pieces, cut equal size to onions
1/4 Cup chopped fresh mint
Salt and pepper to taste
1. Brown lamb in hot fat or oil in a large, heavy Dutch oven high heat until browned on all sides. Pour off excess fat. Add wine and cook 3 minutes to deglaze the pan. Sprinkle in the flour and thyme, and then add chicken broth. Bring the mixture to a boil, stirring a bit. Reduce the heat, cover and simmer about 20 minutes. Add the potatoes, onions, carrots and turnips, pushing them down into the liquid.
2. Add in chopped mint, salt and pepper to taste. Serve hot.