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Herbed Butter Crackers

Herbed Butter Crackers

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Herbed Butter Crackers

 

1 ¾ cups AP Flour

¼ cup Whole Wheat Flour 

½ Tbsp Baking Powder 

1 Tbsp Sugar

1/3 cup Butter, cold and cubed plus extra butter for brushing finished crackers

2 tsp This Little Goat went to Grillville, plus more for dusting 

½ tsp Salt

2 Tbsp Canola Oil 

1/3 cup Cold Water

2 Tbsp Honey 

 

In a stand mixer fitted with a paddle attachment, combine flours, baking powder, sugar, butter cubes, Grillville Spice and salt. Mix until butter is completely incorporated, about 3 minutes. 

Add oil, water and honey and mix until dough ball forms. Divide dough into 4 pieces. 1 piece of dough will make several dozen crackers. You can freeze extra dough balls for later use.

Preheat oven to 325 degrees

Dust a counter and roll cracker dough as this as possible. Cut into 2” by 1” rectangles. Bake on a parchment lined sheet for 10 minutes, until golden brown and firm.

Brush with melted butter and sprinkle with Grillville. 

Shaved Summer Squash Salad

Shaved Summer Squash Salad

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Shaved Summer Squash Salad 

Serves: 4  

Time: 15 minutes 

 

Ingredients: 

1 lb baby summer squash, washed 

4-6 radishes, washed 

1/2 cup scallions, sliced thinly on a bias 

1/4 cup fresh dill, minced 

2 tsp This Little Goat Went to Grillville Spice Mix  

1 Tbsp salt  

3-4 Tbsp extra virgin olive oil 

3-4 Tbsp fresh lemon juice 

 

Shave squash and radishes on mandoline.  Toss with remaining ingredients.  Adjust seasoning with additional salt, oil, and lemon juice.  Let sit for 10 minutes and serve.   

Tomato Salad with Dill

Tomato Salad with Dill

Quick Tomato Salad with Dill 

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Serves: 3-4 as a side dish 

Time: 10 minutes 

 

Ingredients: 

1 pint cherry or grape tomatoes, washed 

1 tbsp extra virgin olive oil 

1 tbsp seasoned rice wine vinegar 

1/2 t This Little Goat Went to Grillville Spice Mix 

1 tbsp fresh dill, minced 

Salt to taste

Combine all ingredients, let stand for about 10 minutes, and serve.

Roasted Red Pepper Cream Cheese

Roasted Red Pepper Cream Cheese

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Roasted Red Pepper Cream Cheese 

Yield: 1 cup 

Time: 10 minutes 

 

Ingredients: 

8 oz cream cheese, softened 

1/2 tsp This Little Goat Went to Grillville Spice Mix 

1/2 tsp salt 

1/4 c roasted red pepper, chopped very small. 

Combine all ingredients, let stand for at least 30 minutes or up to overnight.  

Note: To roast your own pepper, place a red pepper directly over gas flame until all sides are charred well.  Immediately placed in tightly covered container and allow to steam for about 10 minutes. Remove core, and use a paper towel to rub off all skin.  1 medium pepper yields about 1/2 c diced.    

Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

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Chicken and Vegetable Stir Fry 

Serves: 4 

Time: 1 ½ hours 

Active time: 20 minutes 

 

Ingredients: 

1 lb Boneless Skinless Chicken Thighs 

2 Tbsp Extra Virgin Olive Oil  

2 Tbsp Lemon Juice 

2 tsp Garlic, minced 

2 tsp This Little Goat Went to Grillville Spice Mix 

1 Tbsp Grapeseed or Canola oil 

1 Carrot, cut into thin slices 

1 small Sweet Onion, sliced thinly 

1 small Red Pepper, julienned 

8 oz Creminin Mushrooms, quartered 

1 cup Low Sodium Chicken Stock 

2 tsp Cornstarch mixed in 2 Tbsp cold water 

¼ cup Scallions, sliced thinly on a bias 

Salt to taste

Whisk together oil, lemon juice, garlic and Grillville Spice Mix.  Slice chicken thighs and add to marinade, marinate for 30 minutes to 1 hour. 

In a sauté pan, heat grapeseed oil until shimmering.  Add carrot, onion, and mushrooms with a pinch of salt.  Cook 2-4 minutes until starting to brown, add red pepper and cook for 1-2 minutes.   

Add chicken with marinade, and allow to cook until chicken is well browned.  Flip chicken, add chicken stock, and bring to a boil.  Drizzle in cornstarch mixture and stir continually until thickened.   

Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately.   

Kale with White Beans

Kale with White Beans

Kale Sautéed with White Beans  

Yield: 2-4 as a side 

Time: less than 30 minutes 

 

Ingredients:  

1 Tbsp Grapeseed or Canola Oil 

1 small Onion, thinly sliced 

1 ½ tsp This Little Goat Went to Grillville Spice Mix 

1 large Bunch Kale, preferably Black Dinosaur or Lacinato, leaves removed from stems and torn  

1 15-oz can White Beans, rinsed and drained 

½ cup Pine Nuts, toasted 

 

In large sauté pan, heat oil until shimmering. Add onion, sprinkle with ½ teaspoon of Grillville Spice Mix and a large pinch of salt, and cook 3-5 minutes, until softened and well colored.  Add kale and cook until wilted, before adding white beans and remaining Grillville Spice Mix.  Cook for another few minutes to warm through.  Add pine nuts, adjust seasoning, and transfer to platter.  Serve immediately.   

Roasted Butternut Squash with Rosemary

Roasted Butternut Squash with Rosemary

Roasted Butternut Squash with Rosemary 

Serves: 4 as a side 

Time: 30 minutes 

Active time: 10 minutes 

 

Ingredients:  

2 Butternut Squash, halved and seeds removed 

2 Tbsp Extra Virgin Olive Oil 

1 tsp This Little Goat went to Grillville Spice Mix  

2 Rosemary Sprigs, leaves removed and minced 

Salt to taste Preheat oven to 375°F. Place squash on baking sheet, cut side up, drizzle with oil, Grillville Spice Mix, ½ of the rosemary, and salt.  Bake until squash is tender, about 40 minutes. Transfer to serving platter and sprinkle with remaining minced rosemary. Serve immediately.  

White Bean Soup with Tomatoes and Kale 

White Bean Soup with Tomatoes and Kale 

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Serves: 4 as an entree 

Time: 1 hour 

Active Time: 30 minutes 

 

½ lb Bacon, sliced into 1/4-inch strips 

2 tablespoons Extra Virgin Olive Oil 

1 small Onion, diced small 

1 small Carrot, diced small 

1 Celery stalks, diced small 

2 Garlic cloves, minced 

1 tsp This Little Goat Went to Grillville Spice Mix 

1 15-oz cans White Beans, rinsed and drained 

1 15-oz can Diced Tomatoes, drained 

2 cups Kale, stems removed and torn 

4 cups Chicken Stock 

Salt and freshly ground pepper to taste 

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 5 minutes. Remove crisped bacon to a paper towel lined plate.   

Drain all but 2 tablespoons of bacon fat and add the onion, carrot and celery.  Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic and Grillville Spice Mix and cook until fragrant, about 2 minutes.  

Add the drained beans, tomatoes, kale, and stock and bring to a boil. Simmer the soup over moderately low heat flavors come together, and everything is heated through, about 30 minutes. 

Garnish the soup with the reserved bacon and Parmesan to serve. 

 

Cheesy Black Bean Dip

Cheesy Black Bean Dip

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Cheesy Black Bean Dip

1 cup dried black beans, soaked in water overnight and drained 

1 garlic clove, minced

1 teaspoon salt 

1 tablespoon butter or bacon fat

½ teaspoon This Little Goat Went to Grillville Spice Mix

2 tablespoon cream cheese 

¼ cup cheddar cheese, shredded 

2 tablespoon scallions, sliced thinly on the bias

In a large pot, combine soaked black beans, garlic, salt and enough water to cover beans, about 2 cups. Bring to a boil and reduce to a simmer. Cook until beans are tender, about 45 minutes to an hour. Strain beans, reserving cooking liquid. Allow to cool slightly before adding to a food processor along with butter, Grillville spice mix, cream cheese and 2 tablespoons water. Process until fully combined. Salt to taste and transfer to an oven-safe serving bowl Top with cheddar and place under a broiler until cheese is golden brown and bubbling.  Remove from oven, garnish with scallions and serve with chips.   

Spaghetti Squash

Spaghetti Squash

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Spaghetti Squash with Rub #1 Butter

Yield: 4 servings

2 medium Spaghetti Squash, sliced in half and cleaned of seeds

¼ cup Dried Cranberries

1 Spanish Onion, sliced thin

3 Tbsp Green Onions, sliced thin 

½ cup This Little Goat Went to Grillville

 

Preheat oven to 350 degrees. 

 

Rub the inside of the spaghetti squash with ¼ cup of This Little Goat Went to Grillville butter. Place squash inside down onto a parchment lined sheet tray and allow to bake for 25 minutes or until fork tender. Remove from oven and allow to cool enough to be handled. Using a fork scrape out the flesh of the squash into a bowl. Discard skin. 

 

In a sauté pan over medium heat add remaining ¼ cup of This Little Goat Went to Grillville butter. Add onions and sauté until tender. Add cranberries and green onions. Toss until well coated in butter and pour over spaghetti squash. 

 

 

Grillville Butter

 

½ cup Butter, softened

1 ½ tsp This Little Goat Went to Grillville

 

In a bowl combine butter and This Little Goat Went to Grillville, mix well. 

Roast Delicata Squash with Pickled Peppers 

Roast Delicata Squash with Pickled Peppers 

Serves: 4  

Time: 30 minutes

Ingredients: 

2 small Delicata squash, washed 

1 Tbsp Grapeseed or Canola Oil 

2 tsp This Little Goat Went to Grillville Spice Mix 

1 Tbsp Parsley, sliced thinly 

2 tsp Thyme, leaves removed and minced 

¼ cup Pickled Peppers, purchased 

Salt to taste

Preheat oven to 475.  Line baking sheet with aluminum foil.   

Cut squash in half lengthwise, scoop out seeds and then slice 1/2” wide.  Toss with oil, 1 tsp salt, and Grillville Spice Mix.   

Lay squash in single layer on baking sheet.   

Cook for 10 min, and then flip squash.  Cook for another 5-10 minutes until golden brown and tender.   

Remove from oven, toss with herbs and pickled peppers, adjust seasoning to taste and transfer to platter to serve.   

Crab Salad

Crab Salad

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Crab Salad  

1 pound jumbo lump crab, picked through 

½ green apple, cored and diced   

2 stalks celery, diced   

½ English cucumber, diced 

2 tablespoon pickled peppers, diced 

½ cup mayonnaise 

2 tablespoons This Little Goat went to Grillville spice mix 

2 tablespoon fresh lemon juice 

2 tablespoons chives, thinly sliced

In a medium bowl whisk together mayonnaise, Grillville spice, lemon juice, and cilantro.  Add in crab, apple, celery, cucumber and pickled peppers and toss until thoroughly combined. Cover and refrigerate for at least 30 minutes, or up to 4 hours.  When ready to serve, drain off any excess liquid and adjust seasoning with additional Grillville spice and lemon juice.  Serve with crackers or butter lettuce cups.

Grillville Rice Pilaf

Grillville Rice Pilaf

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Grillville Rice Pilaf
December 19, 2016 Prep Time: 30 minutes
Yield: 4-6 servings

Ingredients:
1 cup Shiitake mushrooms, quartered 1 Tbsp Grapeseed or Canola oil
2 cups Jasmine Rice, rinsed
4 cups Cold water
2 tsp This Little Goat Went to Grillville Spice Mix
1 cup Snowpeas, sliced ¼”
1 cup Red Pepper, diced small
¼ c Scallion, sliced thinly on a bias
Salt to taste

Preheat oven to 350. Toss mushrooms, oil and 1 tsp salt. Spread in a single layer on a baking sheet. Bake for 9 minutes. Remove from the oven and set aside.
In a 2 qt saucepan combine rice, water, 2 teaspoons salt, and Grillville Spice mix. Bring up to a boil, lower heat to just a simmer and cover tightly. Simmer for 20-30 minutes, until rice is tender and water is absorbed.
Remove from heat, add snow peas, red pepper, and shiitakes, and allow to rest, still covered, for an additional 5-10 minutes.
Fluff rice with fork, fold in scallions, and adjust seasoning with additional salt if desired. Serve immediately.

Beer & Cheese Soup

Beer & Cheese Soup

Beer & Cheese Soup
December 19, 2016 Prep Time: 30 minutes
Yield: 4-6 servings

Ingredients:
- l head cauliflower
- 2 tbsp unsalted butter
-2 tbsp bacon fat
-1 medium onion, cut into 1/4" dice
-2 Granny Smith apples, peeled and diced into 1/4" dice
-1 cup shredded carrot
-1/2 cup diced celery
-1 tablespoon finely chopped garlic
-1 tbsp This Little Goat Went to Grillville Spice Mix
-½ cup all-purpose flour
-3 cups whole milk
-1 (12-oz) bottles mild ale
-1 lb extra-sharp Cheddar, grated
-2 slices American cheese
-1/4 c This Little Goat Went to Wisconsin Spice Mix
-Salt to taste

To garnish:
4 scallions, thinly sliced on a bias
4 slices bacon, cooked & crumbled
1 Granny Smith Apple, cut into matchsticks
Melt butter and bacon fat in 4 quart sauce pot. Add onions, apples, carrots, celery, garlic, and about 1 tsp salt; cook over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour and Grilltown Spice over vegetables, then cook, stirring occasionally, 3 minutes. Puree in blender with just enough milk to get vegetables moving and return to pot. Add remaining milk and beer slowly, whisking constantly. Bring to a boil and then simmer, whisking occasionally, until thickened slightly, about 5-10 minutes.
Stir in Wisconsin Spice mix, whisking vigorously to prevent any lumps.
Add American cheese slices and then cheddar by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes after each addition (do not boil). Cool completely.
To serve heat slowly, if grainy, blast in blender on high for 3-4 minutes until silky smooth. Serve sprinkled with bacon, apple & scallions.

Bone in Pork Chops

Bone in Pork Chops

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4 medium bone-in pork chops
2 ½ tablespoons This Little Goat went to Grillville
2 teaspoons salt
3 peaches, pitted and sliced
1 cup raw corn kernels
1 medium red onion, cut into thin rings
¼ cup sorrel, minced
Olive oil

Rub ribs with 2 tablespoons of This Little Goat Went to Grillville and 1 ½ teaspoons of salt, reserving ½ a tablespoon of rub and ½ teaspoon of salt for grilled fruit and vegetables. 

Place chops on grill at medium-high heat. Allow to cook until desired doneness is reached. Let rest. 

Toss sliced peaches and red onion with small amount of olive oil. Grill over medium heat for 5 minutes. Place grilled peaches and onions in a medium bowl with corn and sorrel. Toss with ½ tablespoon Rub #1 and ½ teaspoon salt. 

Serve over grilled pork chops

Grillville Spiced Ribs

Grillville Spiced Ribs

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2 full slabs pork ribs
2 tablespoons This Little Goat Went to Grillville spice mix
2 teaspoons salt
1 cup This Little Goat Went to Korea cooking sauce
4 tablespoons butter

Rub each slab of ribs with 1 tablespoon Grillville Spice and 1 teaspoon of salt. 

To cook the ribs wrap each slab separately in plastic wrap, ensuring that the ribs are fully sealed so juices remain with the ribs. Than wrap each slab in aluminum foil, again ensuring that they are fully sealed.

Place wrapped slabs on a sheet tray and place in a 275 degree oven for 3 ½ hours. 

Remove ribs from oven and allow to rest in pouches for at least 15 minutes. Ribs are fully cooked but will be grilled to finish, for extra flavor. 

Preheat the grill.

In a small saucepan melt butter and stir in Korea sauce. 

Place ribs on grill top-side down and allow to char for 4-5 minutes. Carefully flip and than brush with sauce. Remove from grill

Holiday Stuffing with Apples

Holiday Stuffing with Apples

8 cups mixed Bread Cubes, small diced day old bread works best with some nut bread and a sweeter bread to accent the savory flavors
4 Celery Stalks, thinly sliced on an angle
½ Spanish Onion, small diced
1 Gala or Fuji Apple, thinly sliced
1 pound Mild Pork Sausage
1 ½ cups Chicken Stock
¾ cup Heavy Cream
2 Eggs
½ cup Cheddar Cheese, shredded
2 tsp This Little Goat Went to Grillville
½ tbsp Salt

 

Using a sauté pan, brown sausage until fully cooked. Add celery, onion and apple to the pan and season with India Spice. Cook until onion and celery have just softened, about 5 minutes. Remove from heat and allow to cool. 

In a small bowl combine chicken stock, cream and eggs. Whisk together until fully combined. 

In a larger bowl combine bread cubes with sausage mixture and cheddar cheese. Pour liquids over and season with ½ tbsp of salt. 

Place stuffing mix into a baking dish and place in a 350 degree oven for 35-40 minutes

Holiday Carmelized Endive Salad

Holiday Carmelized Endive Salad

ENDIVE SALAD

4 Endive Heads, halved
½ cup This Little Goat Went to Grillville
1 small Fennel Bulb, shaved
¼ cup Red Radish, shaved
¼ cup Mild Blue Cheese
¼ cup Marinade Vinaigrette
sorrel to garnish

 

 

SALAD

Rub liberal amount of Rub #1 butter on inside of endives and place butter side down in a ceramic or glass baking dish. Place in a 400 degree oven for 12-15 minutes, until butter side is golden brown and caramelized. Place warm endives butter side up on a platter. 

Toss fennel and radish with Marinade Vinaigrette and spread over endives. Crumble blue cheese over the top and serve.

GRILLVILLE BUTTER

In a bowl combine butter and Rub #1, mix well.