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Grilled Corn with Cilantro-Lime Garlic Butter

Tags: A Pleasant Little Kitchen, grilling, summer

Thursday, June 28, 2018 5:35:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish.

A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that …
» Read More
Hatch Green Chile Sliders

Tags: A Pleasant Little Kitchen, Hatch Chile Fest, Hatch Chiles

Thursday, August 9, 2018 4:10:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

It’s time to slide into August with one of the tastiest Hatch chile bites there ever was.

Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden …
» Read More
Pumpkin Apple Bread Pudding

Tags: market street, A Pleasant Little Kitchen, Pumpkin Perfected, Apples

Friday, October 7, 2016 3:30:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here.

You’re joking.

“Nope.”

This was one of the first conversations I had with Randy, my then boyfriend now husband, when I saw him make up a monstorrous bowl of cookies and ice cream for the first time. I had never seen such a huge serving. …
» Read More
Pork Sugo

Tags: market street, A Pleasant Little Kitchen, Smithfield, Sweepstakes, Pork Recipes

Wednesday, December 14, 2016 12:01:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Pork Sauce.

"Ummm, pork sauce?"

You might be confused. Let me rephrase it.

Pork Sugo, it's Italian for awesome.

Let me help you out. Pork Sugo is an Italian meal of pork shoulder that has been slow cooked with tomatoes. The result …
» Read More
Brisket Stroganoff

Tags: market street, APLK, Rancher's Reserve, Memorial Day

Wednesday, May 24, 2017 5:11:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Part of the beauty of smoking a brisket is the amount of leftovers available to use in following meals-- and I'm not just talking about leftovers for a few chopped brisket sandwiches.There is a world of recipes to make from this one …
» Read More
Roasted Turkey

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 15, 2017 11:52:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Roasting a turkey for the first time is a BIG deal.

Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project.

First off, a turkey is a large piece …
» Read More
A Pleasant Little Easter Menu

Tags: APLK, Easter, market street

Wednesday, April 12, 2017 2:48:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Spring is here and Easter is upon us. If an Easter ham is not in your rotation of holiday dining consider another route: roasted chicken.

The beauty of this protein as the main dish is that it's easy to prepare and if done properly can …
» Read More

7 Information Results For food stamps

Grilled Corn with Cilantro-Lime Garlic Butter

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish. A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that has been boiled and then slapped down on a plate— you’re lucky if you get those cute little corn holders. However, I want you to revisit this vegetable side dish. First off, it’s summer and fresh corn on the cob is delicious. It’s also grilling season. These two are, well, two peas in a pod (or should I say two kernels on a cob?). Let’s say goodbye to the sorry and sad corn on the cob side dishes and say hello to summer-tastic deliciousness. Grilling corn on the cob is a simple and exciting way to approach this hallowed American side dish. I can still remember walking to the produce department as a young 20 something and seeing fellow Market Street customers huddled around the corn bin, ever so slightly pulling back the husks to see what was inside. I had never seen this before, but I was convinced that the fantastic Market Street customers knew what they were doing. So I did what I normally do when I see some sort of occurrence happening at a grocery store that catches my eye. I ask questions. “Excuse me, what are you doing with the corn?” Their response was helpful and long lasting “peeling back the husk to make sure the corn is good.” This was amazing. I had never seen this before AND realized that there were several in-the-know customers who were doing this exact thing. Naturally, I joined in with the wise Market Street customers and started to also check my corn. They were all bright yellow and perfect, no surprise there. The first step to making corn on the cob spectacular is to pick up a handful or two at Market Street. The second step is to plan to grill them. The third step is to top the grilled corn with a spectacular brightener: cilantro-lime garlic butter. When we grill corn our house we like to throw the corn, still in the husk, straight onto the grill. Cook the corn for about 30 minutes over 350 degrees heat. When corn is cooked inside the husk it is being steamed in its natural pouch. It’s fantastic! Open up the husk, slather on the cilantro-lime garlic butter and top with a bit of salt. You’re good to go. You don’t even have to get those cute little corn on the cob holders, because the way corn is designed there is already a built-in natural holder: the husk (which always reminds me of a fancy little skirt). However, if you prefer to grill the corn directly on the grill, no problem! This makes for tasty charred corn with picturesque grill marks. The cilantro-lime garlic butter is perfect addition to this already spectacular summer dish. The butter is lightly salted and packed full of cilantro, lime and garlic flavor. Whether the corn is grilled with or without the husk, the cilantro-lime garlic butter is a must. Side note: this butter is not only good for corn on the cob but it is also good for a variety of items. It goes great with toasted or grilled bread, it’s the perfect partner for sautéed vegetables and even homemade popcorn! This summer, let your corn on the cob be fresh, colorful and grilled— with a generous dollop or two of cilantro-lime garlic butter. Grilled Corn with Cilantro-Lime Garlic Butter   for the grilled corn fresh corn (1 ear of corn per serving)   1) Heat the grill to 350-400 degrees. Place the corn, still in their husks, on the grate. 2) Roast for 30 minutes, or until corn is softened. 3) Peel the husks and top with cilantro-lime garlic butter (recipe below) and fresh chopped cilantro. Salt to taste.   for the cilantro-lime garlic butter Author note: The foundation of this recipe (softened butter and salt) is an excellent base in which to experiment. If serving Italian food combine chopped garlic, chopped parsley, lemon juice and lemon zest to the softened butter. If desiring something more sweet omit the salt, add sugar and orange zest to the softened butter. Be adventurous and have fun with it.   2 sticks unsalted butter, brought to room temperature juice of 1 lime 1 1/4  teaspoon kosher salt 1/2 cup of chopped cilantro 4 garlic cloves, chopped   1) Place all the ingredients in a small bowl and stir to combine. 2) Place in plastic wrap or in a bowl. Refrigerate 2 hours before serving. Read More

Hatch Green Chile Sliders

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s time to slide into August with one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden buns lies a Hatch filled pork meatball with spicy sriracha coleslaw. Every bite contains crunch, salt and Hatch chile goodness. What makes this meal so great besides the flavor? The two major components of this meal (the meatball and the coleslaw) are both make-ahead friendly and versatile. The meatballs can be prepared up to a day before and then baked right before service. The coleslaw can be made up to 2 days in advance, and actually, develops more flavor the longer it sits in the fridge. What’s not to love? Now you might be wondering, is this recipe just for sliders? No, it is not. Like mentioned before, it is versatile. Here are a few other ways to use the meatballs and coleslaw: 1. Cook egg noodles, toss with butter and parmesan, and serve the meatballs with the noodles. 2. Eat the meatballs with the coleslaw as a side for a low-carb free option. 3. Serve the coleslaw with jasmine rice and top with a runny egg. 4. Freeze the meatballs for a rainy day. 5. Top your favorite tacos with the sriracha coleslaw. You also might be wondering how the meatballs have so much Hatch chile flavor. For this, I defer to Market Street and their annual Hatch chile extravaganza. Market Street takes Hatch season seriously, as any food connoisseur should. They know the delicious chile flavor that Hatch chiles possesses and they celebrate it. One of my favorite parts of this month-long Hatch party are the fire-roasted chiles available for purchase. These meatballs contain those FRESHLY roasted peppers that Market Street is diligently roasting outside the entrance. And that unique roasted chile flavor permeates the meatball. Which again, brings me back to my first point; this slider is one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Sliders with Sriracha Coleslaw Author note: This recipe is easily halved.   2 tablespoons extra-virgin olive oil 1 cup diced onion 2 carrots, finely diced 3 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 cup Hatch green chiles (peeled and seeded) 1/2 cup lager beer 2 pounds ground pork 2 teaspoons cumin 1/4 cup panko bread crumbs 2 eggs 2 teaspoons mayonnaise 2 tablespoons crème fraîche 1/4 cup freshly grated parmesan 2 cups water chopped fresh cilantro, for topping slider buns, for topping mayonnaise, for topping   1) Heat the oven to 400 degrees. 2) Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes. 3) Add the green chiles and continue to cook for an additional 4-5 minutes. 4) Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan. 5) Remove the vegetables from the stove top and let cool for about 15 minutes. 6) In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine. 7) Line a rimmed baking sheet with parchment paper. Form 18 large meatballs. 8) Place in the oven and bake for 20-25 minutes, or until the meatballs are cooked thru (temperature reaches 160 degrees). 9) Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.   for the Sriracha Coleslaw: 4 cups shredded cabbage 4 cups shredded broccoli stems and carrot mix 1 cup radishes, thinly sliced and slivered ½ cup cilantro, roughly chopped 2 teaspoons Dijon mustard 2 teaspoons red wine vinegar 4 tablespoons sriracha juice of 1 lime 3/4 teaspoon kosher salt 1/4 teaspoon granulated garlic 3 tablespoons extra-virgin olive oil   1) Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well. 2) In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined. 3) Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined. 4) Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature. Read More

Pumpkin Apple Bread Pudding

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. You’re joking. “Nope.” This was one of the first conversations I had with Randy, my then boyfriend now husband, when I saw him make up a monstorrous bowl of cookies and ice cream for the first time. I had never seen such a huge serving. The man loves his sweets like no one I know and it’s slightly comical that he married a woman who avoids desserts on most occasions. The apples don’t fall far from the tree– our children have inherited his love for sweet treats. With each fall season I find myself more in the kitchen baking goodies to feed my people, because of their love for sugary sweets. Their squeals (yes, even Randy’s) of anticipation and excitement fill my heart. With each successful bake, my level of baking confidence rises and I want to do it more. When I develop desserts my children are more interested in it than when I work on savory meals. They want to be a part of the whole process, so I engage them in their interest through questions. While driving to Market Street the questions begin “Mommy is making pumpkin bread this week– what ingredients do I need?” “Pumpkin!” Yes! “Flour! Eggs!” Correct! “Salt!” Right on. “Chips!” Maybe not with this one. “Apple slices.” Ooooooh I like that idea. We walk into the store, greet our friends and start to pick apples. It was if we were in an orchard– the apple selection at Market Street is abundant and bright. Shades of red fill the boxes in front of the produce section. Apples were the perfect addition to the pumpkin bread. When I bake, I like little paws assisting me. There is one rule when cooking with mommy though “if you don’t follow mommy’s instructions, you aren’t allowed to help.” They take this very seriously. It keeps the chaos to a minimum, BUT don’t fool yourselves; it’s messy and it takes more time. Yet these factors don’t outweigh the benefit of having additional help with the pouring and stirring. When cooking together we’re all learning how to work together as a team, and brother and sister are learning how to interact with one another by: taking turns “Eli, it’s Katherine’s turn to add the brown sugar, you added the flour.” sharing “You both get to stir with this spoon.” patience “There’s raw egg in the batter, we have to wait to taste it.” It also harbors an academic environment– math (measuring out ingredients), science (how different ingredients create particular results) and artistic expression (what would you put in the bread?). Kitchen and kids. The two go together. After an afternoon of baking the house smells of cooked pumpkin and apple. It greets Randy as he walks in from work. “Mmmmm. Whatcha making?” Browned Butter Pumpkin Apple Bread. “How about you turn the leftovers into bread pudding?” Oooooooh, I like that idea too. With some kind of sweet sauce on top? I know exactly what to add. Back to Market Street I go to snag some organic cream, pasture-raised eggs and Stonewall Kitchen Dulce de Leche sauce. This is going to be the best Pumpkin Apple Bread Pudding ever. “Don’t forget the ice cream!”   Pumpkin Apple Bread Pudding *Author Note: Be sure to use a smaller baking pan with this recipe. I use a 2.2 quart baking pan. A larger pan (like 9×13) will result in a thin, over-cooked bread pudding that is not as appealing as a thick one. If you cannot find a Dulce de Leche Sauce, your favorite caramel sauce or sweet topping will work.   Ingredients: 1 cup whole milk 1 cup heavy whipping cream 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 teaspoon whole cloves 2 teaspoon vanilla extract 1 cup sugar 3 eggs 1 egg yolk 6 cups Browned Butter Pumpkin Apple Bread (recipe below), cubed Stonewall Kitchen Dulce de Leche sauce    Directions  1) Heat the oven to 350 degrees. 2) Combine the milk, cream, cinnamon, salt, whole cloves, vanilla extract and sugar into a saucepan. Cook over medium-low heat for 15 minutes, stir occasionally. Do not let this mixture boil. 3) Meanwhile, place the eggs and yolk into a large mixing bowl and set aside. 4) Place the bread cubes into a 2.2 quart baking pan (for Browned Butter Pumpkin Apple Bread, see below). 5) Once the milk mixture is heated, strain it into a bowl. Measure out 2 cups of this milk mixture. 6) With the warm milk mixture, temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. (Congrats! You just made a custard.) 7) Pour the custard over the cubed bread, make sure to evenly distribute the liquid. With your hands, gently press down the bread cubes to absorb the custard and work out air bubbles. 8) Place the bread pudding into the oven and bake for 50-55 minutes, or until the custard is set. 9) Drizzle the Dulce de Leche sauce over the bread pudding. Serve warm.   Browned Butter Pumpkin Apple Bread Author note: If you’re running low on time, don’t brown the butter. Melt it in the microwave. The bread will not have the distinctive browned butter flavor, but the result is still delicious. The size of the dices are up to you. I prefer smaller apple bites. Nuts would also be a nice addition to this bread. However, we are a tree-nut free kitchen due to food allergies and I have not experimented with this addition.    Ingredients 2 cups unbleached all-purpose butter 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 teaspoon ground all spice 1 1/2 teaspoon baking soda 1 1/2 sticks of unsalted butter, plus more for coating baking pan 1 15 ounce can pumpkin puree 1/2 cup white sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups apple, finely diced   Directions 1) Heat oven to 350 degrees. 2) Combine flour, cinnamon, kosher salt, all spice and baking soda into a bowl. Set aside. 3) Coat the inside of a bread pan with unsalted butter. Set aside. 4) In four small batches, brown the butter. To brown butter, use a large skillet, and heat the butter over medium heat. Cook until the butter is golden brown. Pour the browned butter into a small bowl and continue this process until the 1 1/2 sticks of butter are browned. Let the butter cool slightly. 5) With a mixer, cream the pureed pumpkin and sugar for 4 minutes. 6) With the mixer still running, add the butter, vanilla and eggs to the pumpkin mixture. 7) In small batches, add the dry ingredients. Continue to mix until all ingredients are well incorporated. 8) Turn off the mixture and add the apples. Stir well. 9) Pour the batter into the buttered bread pan. Place in the oven and cook for 75-85 minutes (or until the bread is cooked all the way through). If the top of the bread begins to look too brown, place a piece of foil on top of it. I usually do this about 50 minutes into the baking process. 10) Serve warm with butter. Read More

Pork Sugo

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Pork Sauce. "Ummm, pork sauce?" You might be confused. Let me rephrase it. Pork Sugo, it's Italian for awesome. Let me help you out. Pork Sugo is an Italian meal of pork shoulder that has been slow cooked with tomatoes. The result is fall apart pork shoulder and a decadent sauce (sugo) to serve with pasta (I also like to put it on sandwiches). Pork and Tomato Sauce. I hope you're convinced that this meal needs to be in your life. If you need a little more convincing I will continue. Pork Sugo is slow cooked goodness. I grew up eating a slow cooked pot roast once a week at my grandmother's house - you might have too. Upon entering her house, I always knew what we would be eating that evening because of the warmth of the oven and the comforting aroma of slow cooked meat - it greeted me like a big hug. Pork Sugo is also like a big food hug. Now, instead of my grandmother doing the cooking, I am. As an adult and a working mother of two young children I love a meal that can be prepped in advance and makes a ton. When I got my hands on a Smithfield bone-in pork shoulder at my weekly grocery session I knew it would yield lots of meals. 7 pounds is a lot. That's okay though, we have a freezer and need to eat three.times.a.day. I rely on recipes that make a lot to keep a stocked freezer. I placed the pork into my basket and pumped myself up to do some fat trimming. You see, pork shoulder is known for its fattyness. That is why they work so well when slow cooking and smoking. There's fat involved and fat equals juiciness and flavor. However, too much fat can be an issue and I typically have to trim a few layers off from a pork shoulder before I cook it. Not with a Smithfield pork shoulder. The pork was already trimmed and there was a perfect thin layer that covered one side of the pork. The hardest part of making Pork Sugo was already taken care of by the good people of Smithfield. The hardest part of this recipe was cutting the vegetables, and even that took only 10 minutes. Once the prep work was finished there was not much left to do but to clean up, boil some pasta and wait to eat. Add this meal to your recipe list and make it RIGHT NOW because...for a limited time, if you purchase a Smithfield Pork Shoulder at Market Street, you'll even be entered to win a $100 store gift card. Get the information below: Smithfield Tis the Season SweepstakesEntry dates: 12/11/2016 - 12/24/2016 How to Enter Receive an automatic entry every time your shopping purchase includes at least 1 Smithfield Fresh Pork product using your Rewards account at any Market Street store location (2 items in one transaction= 1 entry) Prizes Fifty winners will receive a $100 Market Street Gift Card Drawing Dates Winners will be selected randomly from among all eligible entries received during the sweepstakes period. A random drawing will be conducted on or around January 4, 2017. See full rules here. Plan for Pork Sugo this week, enter to win a Market Street $100 Gift Card and use this convenient schedule below to enjoy the delicious recipe all week long: Saturday- During your weekly grocery shopping, visit your local Market Street, United Super Market or Albertsons's Market and pick up a Smithfield pork shoulder. Sunday afternoon- cook Pork Sugo, cool and place in fridge (because this meal is even better the next day...if you have the patience to wait!) Monday dinner- Pork Sugo and Gnocchi (freeze half to eat during the next few months), top with freshly chopped arugula and goat cheese Tuesday dinner- Pork Sugo Sandwiches (be sure to add some fresh mozzarella and basil!) Wednesday dinner- Pork Sugo and Orcchiette    Pork Sugo Author note: If you do not have a large enough pan to brown the whole pork shoulder, cut the pork into 4 pieces. Brown in two batches. This recipe makes a ton and will feed a very large crowd. You can also use the meat in sandwiches, tacos or nachos. This recipe is freezer friendly.   Ingredients: 3 tablespoons extra-virgin olive oil 5 teaspoons kosher salt 7 pounds bone-in pork shoulder 2 28 ounce cans whole tomatoes 1 1/2 cups dry white wine (I prefer Pinot Grigio) 1 cup heavy cream 1 onion, diced 2 carrots, diced 2 celery stalks, diced 4 garlic cloves, crushed 5 thyme sprigs, tied with kitchen twine fresh chopped parsley to top   Directions: 1) Heat the oven to 325 degrees. 2) Heat the oil in a large Dutch oven, over medium high heat. 3) Evenly cover the pork with 3 teaspoons of salt. Add the pork to the pan brown for 8 minutes. (3 minutes per larger sides, 1 minute per smaller sides). 4) Remove the pork and set aside. Reduce heat to medium. 5) Add garlic, onion, carrots and celery to the pan. Stir well and scrape up any browned bits. Cook for 5 minutes. 6) Add the wine and continue to cook for 5 minutes. 7) Add tomatoes, cream, thyme, 2 teaspoons salt and pork shoulder. Bring the sauce to a simmer. Cover, place in the oven and cook for 3 hours. 8) Remove the pan from the oven and place on the stovetop. Remove the pork and place on a plastic cutting board. Let cool for 10 minutes and then shred. 9) Simmer the tomato sauce for 20-30 minutes. Add the shredded pork back into the tomato sauce and stir well. 10) Serve on top of pasta or gnocchi. Read More

Brisket Stroganoff

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Part of the beauty of smoking a brisket is the amount of leftovers available to use in following meals-- and I'm not just talking about leftovers for a few chopped brisket sandwiches.There is a world of recipes to make from this one smoked cut of beef and they’re all tantalizing. Off the top of my head these meals come to mind: Chopped Brisket OmeletsBrisket Arugula Salad with BBQ drizzleBrisket TacosBrisket EnchiladasBrisket Mac and CheeseBrisket NachosOpen Faced Brisket Sandwich with a Runny EggBrisket MigasBurnt End Cheese FriesBetter than a sandwich, am I right? The list seems endless. Recently, however, there is one brisket recipe I find myself making every time Randy, A Pleasant Little Kitchen's master griller, fires up the smoker. Brisket Stroganoff. It is play off the traditional Russian comfort food, beef stroganoff and, in my mind, is a perfect way to use leftovers. It utilizes about 2 1/2 cups of smoked brisket and the remaining ingredients are always stocked in my pantry. Did I mention it’s a quick fix? Onions and garlic sautéed in butter. Tomato paste browned and then deglazed with chianti and organic chicken stock. Sour cream and chopped brisket. Stir and serve over egg noodles (or your favorite pasta). Four steps and about 30 minutes later a delicious flavor packed meal is ready to be devoured… and loved. It’s perfect for a weeknight meal following a fun-filled weekend of grilling. To make brisket stroganoff, smoked brisket (recipe at the bottom) is needed. While it’s easy to pop into your favorite smoke house and  pick up some chopped smoked brisket, wouldn’t it be more fun to make it at home? If this makes you hesitate, let me reassure you. Smoking meat is doable. Abandon the fear of backyard smoking. Embrace slow cooking over low flames and approach this Memorial Day weekend with smoking confidence. Here's a breakdown of getting prepped and educated in smoking: If you prefer more crust on brisket, use your favorite grill rub to coat the brisket before smoking. Market Street has an excellent selection of premixed grill rubs if making your own doesn’t sound appealing. A meat thermometer will help guarantee the brisket does not get over cooked. Remember, quality meat makes a difference in the outcome of a smoked brisket. Pop by Market Street and pick up Rancher’s Reserve USDA Choice and Angus beef brisket. It’s the type of quality meat you want for grilling season. Once the brisket reaches 195 degrees, use a wooden skewer to check for doneness. The skewer should slide in and out of the meat with ease. I prefer to use oak as the smoking wood. It is good to periodically check the smoker to make sure it maintains heat properly. There are fancy gadgets that will allow you to monitor the meat temperature via smart phone. When you remove the brisket from the heat, you can wrap it in foil and store in a cooler for up to 3 hours before serving. Blow up the kiddie pool this weekend, grab some chilled beverages and pick up a Rancher's Reserve brisket at Market Street. In the days following you will be reminded of the perfect outdoor grilling weekend with all leftovers available to use. Get creative, but start with brisket stroganoff to get the leftover smoked brisket ball rolling.   Brisket Stroganoff Serves 5-7 Author note: Before cooking, set out the sour cream to bring to room temperature. This helps to keep the sour cream from curdling once it hits the warm sauce.   Ingredients 2 tablespoons unsalted butter 1 cup onion, diced 2 garlic cloves, chopped 1 1/4 teaspoon kosher salt 2 tablespoons tomato paste 2 tablespoons worcestershire sauce 1 1/2 cups Chianti 2 1/2 cups chopped smoked brisket 3/4 cup sour cream (room temperature)  Instructions 1. cooked egg noodles (or your favorite pasta) 2. fresh parsley, chopped (for topping) 3. In a large pan, melt the butter over medium heat. 4. Add the onions and garlic. Cook over medium heat, until softened, about 4 minutes. Smoked Brisket Recipe Author note: If you prefer more crust on brisket, use your favorite grill rub to coat the brisket before smoking. A meat thermometer will help guarantee the brisket does not get over cooked. Remember, quality meat makes a difference in the outcome of a smoked brisket. Once the brisket reaches 195 degrees, use a wooden skewer to check for doneness. The skewer should slide in and out of the meat with ease. I prefer to use oak as the smoking wood. It is good to periodically check the smoker to make sure it maintains heat properly. There are fancy gadgets that will allow you to monitor the meat temperature via smart phone. When you remove the brisket from the heat, you can wrap it in foil and store in a cooler for up to 3 hours before serving.   Ingredients 4 pounds trimmed brisket flat  7 teaspoons salt 4 teaspoons pepper   Instructions 1. Evenly coat the brisket with the salt and pepper combination. 2. Prepare grill or smoker for 225 degrees. Once it reaches 225 degrees allow the grill to maintain this heat for at least 30 minutes before beginning. Adjust as necessary to keep the temperature between 225 and 250. 3. Insert the meat thermometer into the brisket. Place brisket on the grill. 4. Smoking time is about 10 1/2 hours, but once the internal temperature reaches 195 degree, probe for doneness. If the meat is still ‘tight’, wait another 15 minutes and probe again. Read More

Roasted Turkey

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Roasting a turkey for the first time is a BIG deal. Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project. First off, a turkey is a large piece of meat. Whether you’re a seasoned cook or not, cooking it to perfection is a tricky endeavor because of the size. The size affects thawing time, ease of handling (let’s face it, 16 pounds of anything can be a little cumbersome to pick up, twirl around, brine and stuff), cooking time and ease of carving. The turkey might be the one of the most intimidating items to prepare for the American cook. Second, individuals are in the kitchen increasingly less these days. To automatically jump into the kitchen and whip up a deliciously cooked bird (and multiple side dishes) can be daunting simply for the fact that cooking is something people are not comfortable with. Thanksgiving requires A LOT of time in the kitchen and the turkey is often the center piece. Third, the turkey (and this is my opinion) is probably one of the least eaten pieces of the Thanksgiving spread. While there is ritual involved in the turkey preparation, removal from the oven and carving of the golden turkey, this large bird can be unenjoyable to eat because it is overcooked, under seasoned, etc. etc…. This all goes back to my main point. The turkey, while a nostalgic symbol of American pride and history, is a BIG piece of meat to cook. It can be tricky. Plus when you add in all the other delicious and irresistible side dishes, Thanksgiving can be overwhelming. Today, with the many conveniences of prepared food it has become common for many families (mine included) to allow others to prepare the turkey for you while the side dishes and desserts are prepared at home. I have seen Market Street’s turkeys and they look spectacular and I will say it is very tempting to allow their skilled cooks to tackle this project. Not this year though. This year is YOUR year to make the turkey and make it well. Let me throw a curve ball. Let Market Street prepare the sides (because have you tried their praline sweet potatoes and green been casserole?) this year and let this recipe guide you to a beautifully and easily cooked turkey. I mean, Thanksgiving is about American tradition and cooking a turkey is something more than likely a long line of your family members have done. Let this bird be an homage to family memories in the kitchen. To bypass all the craziness that is grocery shopping around Thanksgiving, you can even let Market Street shop for you. All you need to do is pick it up at the store (OR have it dropped off on your doorstep). The beauty of online shopping with Market Street is that your 15 pound organic turkey will be delivered to your door step along with all the brining ingredients (which I’ve detailed below). Now, take a deep breath. You’ve got this. Market Street’s got this. We’re all here to support you on your big turkey day. Good luck and Happy Thanksgiving. Roasted Turkey   Author note: The first roasted turkey recipe my husband and I ever cooked was Alton Brown’s. His method of roasting is complete and thorough. We have never roasted a turkey any other way. While the brine and stuffing recipe is A Pleasant Little Kitchen’s, the cooking method is 100% Alton Brown’s.   Ingredients for the brine 2 gallons cold water 1 apple juice 1 1/3 cups kosher salt 1 cup brown sugar 2 tablespoons peppercorns 1 tablespoon allspice berries 2 tarragon sprigs 4 thyme sprigs 4 rosemary sprigs 2 garlic cloves, halved 1 onion, halved 1 apples, quartered 2 inch fresh ginger pieces, peeled 1 12-18 pound turkey   Directions 1. Place all ingredients in a large stock pan. Heat the brine until sugar and salt have dissolved, stir occasionally. Remove the brine from the heat and bring to room temperature. 2. Remove the turkey from the packaging. If there is anything inside the turkey cavity (neck, giblets, etc.) remove these items as well. 3. Place the turkey in a 32 quart plastic container. Pour the cooled brine over the turkey. 4. Place the turkey into the fridge and let brine for at least 12 hours, up to 24 hours.   Ingredients for the turkey 1 garlic, halved 1 onion, halved 1 apple, quartered 1 tablespoon peppercorns 1 tablespoon allspice berries 2 tarragon branches 3 thyme sprigs 3 rosemary sprigs canola oil   Directions 1. Heat the oven to 500F. 2. Remove the turkey from the brine. Rinse the turkey and pat dry with paper towels. 3. Place the turkey on a large rimmed baking sheet. 4. Sprinkle the peppercorns and allspice berries in the bottom of the turkey cavity. Stuff the cavity with the remaining aromatics. After stuffing the turkey, truss the wings and legs to form a compact shape. This will help with even cooking and makes for a better presentation. 5. Place the turkey on a roasting pan and lather the turkey with canola oil. 6. Roast the turkey at 500F for 30 minutes. 7. After 30 minutes, reduce the oven temperature to 350. 8. Remove the turkey from the oven and insert an oven-safe thermometer into the thickest part of the breast. 9. Return the turkey to the oven and cook until the internal temperature reaches 155F. 10. This will take 2 - 2 1/2 hours, depending on the exact weight of the turkey. 11. Peek at the turkey (without opening the oven) with about 30 minutes to go. If the breast skin is getting too dark, place a double piece of foil over it to shield it from the heat during the remainder of the cooking. 12. Remove the turkey from the oven and allow to cool for at least 20 minutes prior to carving. Read More

A Pleasant Little Easter Menu

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Spring is here and Easter is upon us. If an Easter ham is not in your rotation of holiday dining consider another route: roasted chicken. The beauty of this protein as the main dish is that it's easy to prepare and if done properly can be a work of art. I like to pick up my chicken from the butcher at Market Street. There’s always a conversation to be had and it’s one I look forward to. When I shop, I like to engage those who work with the food I’m about serve my family. After our conversation dies down, I select the chicken and the butcher pulls it out of the glass case, wraps it in brown paper and hands it to me with a smile. The customer service is genuine at Market Street and it makes the grocery shopping experience a happy one--which factors into making the entire cooking experience pleasant. This menu is inspired by the Easters I grew up with: fried chicken, cucumbers in vinegar, a quick salad with homemade ranch, buttered rolls and family time. For our family, time with each other was the most important element of our Easter celebration. There was no set start time, family rolled in as church was let out. No one could change clothes until all pictures were taken in our Easter finest. The goal was to be together and celebrate love. The air was crisp and always a bit windy on those Sundays. There was nothing like an Easter afternoon spent at my grandparents’ house.  Looking back, I realize how magical it was. The boundaries of holiday tradition are less rigid in the spring than in the winter---embrace this. An Easter meal should be laid back, one that can be prepared easily and without fuss. This menu is exactly that. I know that my shopping experience at Market Street will be exactly what I expect. Fresh organic vegetables, organic chicken, local dinner rolls, assortment of quality chocolate and customer service like none other---all of which will make Sunday’s preparation full of quality time with the ones I love. A Pleasant Little Easter Menu Iced Tea with Lemons Cucumbers and Onions in Vinegar Browned Butter Asparagus Grits RoRo Dinn-A-Rolls (available in the freezer section) Garlic Lemon Rosemary Roasted Chicken Fresh Berries and Chocolate   Recipes:    Cucumbers and Onions in Vinegar Author note: This recipe is near to my heart. It takes me back to my grandparents table where a bowl of vinegar with cucumbers and onions were a common occurrence.   Ingredients:  1 hot house cucumber, peeled and thinly sliced 6-8 radishes, ends trimmed and thinly sliced ½ of 1 onion, thinly sliced 1 cup white vinegar (I use a blend of white wine and distilled white) ½ teaspoon kosher salt   Directions:  1) Combine all ingredients into a bowl and let soak one hour before serving. Serve chilled or at room temperature.   Browned Butter Asparagus Author note: This recipe takes about 10 minutes to cook. It’s perfect for a weeknight side dish. I typically chop my vegetables while the butter is browning. This recipe is easily halved for a smaller serving size. Feel free to reduce the amount or omit the red pepper flakes if a spicy flavor is not desired.   Ingredients: 3 tablespoons unsalted butter 2 12 ounce bundles of asparagus (ends trimmed), chopped into 1 inch pieces 2 shallots, halved and thinly sliced 1 teaspoon kosher salt 1 teaspoon red pepper flakes 2 teaspoon red wine vinegar zest of 2 lemons   Directions: 1) In a medium-sized skillet, brown the butter (melt butter on medium heat, and continue to cook until it’s golden brown), about 4 to 5 minutes. 2) Add the shallots, asparagus, salt and red pepper. Stir well to combine. Cook for 4-5 minutes, or until the asparagus is cooked to the desired consistency. Stir once or twice. 3) Add the red wine vinegar and reduce for 30 seconds. 4) Remove from the heat, add lemon zest and stir to incorporate. Serve warm or at room temperature.   Grits  Author note: The method of preparation of grits comes from Sean Brock’s cookbook Heritage.  The measurements of salt, lemon juice and butter have been adjusted to my own preference. There is no cheese in these grits, however, white cheddar or gruyere would be an excellent addition.   Ingredients: 2 cups grits 8 cups water 2 teaspoon kosher salt 2 teaspoon fresh lemon juice 2 tablespoons unsalted butter   Directions: 1) Place the grits and water in a large pan. Cover and let sit overnight, or at least up to 6 hours. 2) Skim the surface and remove the hulls and chaff that have floated to the top. Be sure to not disturb the water too much. 3) Pour the grits and its water into a large pan, enough to allow the grits to double in size. Place the pan on the stovetop. Bring to a rapid boil, and stir constantly. Once it boils and water has turned opaque. Cover and remove from the heat. Let rest for 10 minutes. 4) Place the grits back on the stovetop and cook over low heat, stirring frequently. Cook for about an hour, or until the grits are tender. 5) Add salt, lemon juice and butter, stir well. 6) Serve warm   Garlic Lemon Rosemary Roasted Chicken  Author note: There are several ways to roast a chicken and many opinions on what is the correct way. This recipe is basic in all ways. There are no tricks or special flavors. I roast a chicken every week using these ingredients because they are reliable and already in my pantry. Please note that extra-virgin olive oil is used to coat the chicken. I choose to use this oil because of my child who has a cow’s milk intolerance. Feel free to use 3 tablespoons of unsalted butter (brought to room temperature) in place of the oil. It will add a tastier and more browned crust. The amount of salt used also varies. Adjust the salt according to how large of a bird you are using. Also, purchase the chicken from the butcher and ask the butcher to remove the insides of the chicken (normally in a little bag) and truss (tie) the legs. This will save you time during the cooking process.   Ingredients: 1 3- to 5-pound whole chicken (pasture-roaming chicken preferred) 2 tablespoons kosher salt freshly cracked black pepper (to your taste) 3-4 rosemary sprigs 2 garlic cloves, halved 3 lemons, halved 3 tablespoons extra-virgin olive oil kitchen thermometer   Directions: 1) Thirty minutes to 1 hour before roasting, remove the chicken from the fridge and begin to bring it to room temperature. Placing a cold chicken into a hot oven will increase the cooking time as well as affect the quality of the end product. 2) Meanwhile, set the oven to 425 degrees. 3) In a small bowl, combine the salt and pepper. Mix well. 4) Remove the insides of the chicken, pat the chicken dry and truss the legs. Place in a cast-iron skillet, Dutch oven or small roasting pan. 5) Pour about 1/2 the salt and pepper combination inside the chicken cavity. Then place the rosemary, 2 garlic halves and 2 lemon halves inside the chicken. Don’t worry if all the pieces do not fit inside the chicken. Each chicken is different as are the garlic cloves and lemons. At least get the rosemary, 1 garlic half and 1 lemon half inside the bird. 6) Scatter the remaining garlic and lemon around the chicken. 7) Pour the oil over the chicken and massage it into the skin. Evenly sprinkle the salt and pepper mixture over the chicken. There may be some left over and that is OK. Again, each chicken is sized differently and may not require as much salt and pepper. 8) Cook the chicken for 55-60 minutes. Place the kitchen thermometer between the chicken leg and breast. If the internal temperature has reached 165 degrees, the chicken is done. If not, place the chicken back in the oven and cook for an additional 5 to 15 minutes depending on its temperature. 9) When the chicken is done, remove from the oven, cover the chicken tightly with foil, and let rest for 10 minutes. 10) Break the chicken down and then serve with the pan juices. If you plan on using for later, break the chicken down (removing the bones), place in a glass container and cover with the pan juices. The chicken will keep for about 5 days.   Fresh Berries and Chocolate   Author note: This is one of my favorite ways to end a meal. It requires very little prep time and guests love it. I tend to use a range of dark to semi-sweet chocolate bars. Use seasonal fruit: during the spring and summer I go with berries, during the fall and winter I use apples and oranges. Ingredients: assortment of fresh berries, washed assortment of chocolate bars, broken into medium sized pieces Directions:  1) Place the fresh fruit and chocolate onto a platter. For an extra special treat, melt the chocolate and drizzle over the fresh fruit! Read More

Grilled Corn with Cilantro-Lime Garlic Butter

Hatch Green Chile Sliders

Pumpkin Apple Bread Pudding

Pork Sugo

Brisket Stroganoff

Roasted Turkey

A Pleasant Little Easter Menu

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Grilled Corn with Cilantro-Lime Garlic Butter

Hatch Green Chile Sliders

Pumpkin Apple Bread Pudding

Pork Sugo

Brisket Stroganoff

Roasted Turkey

A Pleasant Little Easter Menu

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