A Time to Celebrate


Kevin C.Set the date on your Calendar August 16th 2017, World Bratwurst Day!!!  This little celebrated day should be a bigger event than what is currently is. These small but hearty sausages are a staple in many homes throughout the world. This day should be a time to get together and honor this small but delicious treat. Continue reading “A Time to Celebrate”

Comfort Food Recipe – Chili

Coborn's Comfort Food Recipe Chili www.cobornsblog.com

Chili
 
Ingredients
  • 2 tsp. Oil
  • 2 Onions, chopped
  • 3 Cloves Garlic, minced
  • 1 Lb. Lean Ground Beef
  • ¾ Lb. Beef Sirloin, cubed
  • 14 Oz. Can Diced Tomatoes
  • 1 Can Dark Beer
  • 1 Cup Strong Coffee
  • 12 Oz. Can Tomato Paste
  • 1 Can Beef Broth
  • ½ Cup Brown Sugar
  • 3½ Tbsp Chili Sauce
  • 1 Tbsp Cumin
  • 1 Tbsp Cocoa
  • 1 tsp. Oregano
  • 1 tsp. Cayenne
  • 1 tsp. Coriander
  • 1 tsp. Salt
  • 4 Cans (15 Oz.) Kidney Beans
  • 4 Chili Peppers, chopped
Instructions
  1. Heat oil.
  2. Cook onions, garlic and meat until browned.
  3. Add tomatoes, beer, coffee, tomato paste and beef broth.
  4. Add brown sugar, spices, 2 cans of kidney beans and peppers; mix well.
  5. Reduce heat and simmer for 1½ hours.
  6. Add remaining 2 cans of kidney beans and simmer for another 30 minutes.

 

Weekly Ad Recipe – Baked Norwegian Atlantic Salmon Fillets With Peppers & Capers

Weekly Ad Recipe - Baked Norwegian Atlantic Salmon Fillets With Peppers and Capers www.cobornsblog.com

Norwegian Salmon has a bright pink color when cooked and stays moist, even when cooked well done. This recipe is great on the grill, smoked or baked. The best part is you can prepare this fish in less than 30 minutes. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Baked Norwegian Atlantic Salmon Fillets With Peppers & Capers
 
Ingredients
  • 1 Lb. Norwegian Atlantic Salmon Fillets
  • Bell Pepper Variety
  • Capers
  • 2 T. Olive Oil
  • 1 Whole Peeled Garlic Clove
  • Salt And Pepper To Taste
Instructions
  1. Cut peppers into strips.
  2. Turn on the oven to 375°F.
  3. Wash the fish in cold water and pat it dry with paper towels.
  4. Coat a baking dish with olive oil.
  5. Lay the salmon down in the pan, skin side facing down if you have long fillets.
  6. Distribute the peppers, capers, and the whole peeled garlic cloves all around the salmon.
  7. Sprinkle with a liberal quantity of salt and freshly ground black pepper.
  8. Pour the remaining olive oil over the fish.
  9. Put the dish in the preheated oven and cook for 16 minutes and until internal temperature of fish reaches 145°F.
  10. Let it settle for a few minutes before serving.
Notes
Suggested Wine Pairing Greg Norman Estates Shiraz-Cabernet

 

Weekly Ad Recipe – Stuffed Peppers Snack

Weekly Ad Recipe - Stuffed Peppers Snack www.cobornsblog.com

Let me tell you that this is the most addicting appetizer I have tasted in a long time. I introduced this recipe to my family during the holidays and we could not stop eating them. I finally had to have my husband take them away from me. Extremely easy to make and the different colors of peppers really make your presentation of appetizers look wonderful. Perfect recipe for those upcoming Super Bow parties. Just a quick tip! Place the cream cheese in the microwave for 10 seconds to soften it up and it will be easier for you to mix together. You can also make this same recipe using fresh mushrooms too! Enjoy…I did!

Jayne
Coborn’s Inc. Meat and Seafood Merchandiser

5.0 from 1 reviews
Stuffed Peppers Snack
 
Ingredients
  • 1 package Pero Vine Sweet Mini Peppers
  • ⅓ Lb. Ground Pork Sausage, mild or hot
  • ½ cup Onion, finely diced
  • 3 cloves Garlic, finely minced
  • 8 oz. Cream Cheese
  • 1 Whole Egg Yolk
  • ¾ cup Parmesan Cheese, grated
  • Salt and pepper to taste
Instructions
  1. Wash off peppers and slice lengthwise in half and remove seeds.
  2. Brown and crumble sausage.
  3. Set aside on a plate to cool.
  4. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
  5. Add salt and pepper to taste.
  6. Set mixture aside on a plate to cool.
  7. In a bowl, combine cream cheese and egg yolk.
  8. Stir together with Parmesan cheese.
  9. Add cooled sausage.
  10. Stir mixture together and refrigerate for a short time to firm up.
  11. Smear mixture into the cavity of each pepper, creating a sizeable amount over the top.
  12. Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
  13. Garnish with minced parsley if desired.

 

Great Summer Grilling – Vegetables

Grilled Vegetables - www.cobornsblog.com

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

Well, it is June and it is time to kick-off that “Great Summer Grilling.” I definitely enjoy grilling but I have to admit that my husband does most of the grilling. I prepare the item and get it ready for the grill but he actually does the cooking and believe me, he takes every opportunity he can to claim that he made the entire meal just by placing it on the grill. Oh well, I will let him think that, otherwise I will be doing it all myself. Every time we grill it is usually some kind of burger, steak, ribs or fish and along with that you need to have a side to serve with it. I usually try to make some kind of vegetable on the grill. The recipe that I’m sharing with you this month is great. It has all the vegetables that I love along with a little extra spice, but don’t worry it is not hot. It just has that little added flavor. I really like grilling this recipe towards the end of July because that is when all the fresh vegetables from the garden start to appear and wow, does that make a difference! I can hardly wait for fresh zucchini, red peppers and asparagus! Yummy, enjoy…..I will!

Grilled Vegetables
Serves: 6
 
Ingredients
  • 2 Cloves Garlic, finely chopped
  • 2 T. Olive Oil
  • 1 tsp. Kosher Salt
  • 2 Cups Zucchini, halved lengthwise, cut into 1” slices
  • ¾ Cup Red Bell Pepper, cut into 1” pieces
  • 1-lb. Fresh Asparagus Spears, cut into 2” pieces
  • 1 Cup Yellow Summer Squash, halved lengthwise, cut into 1” slices
Instructions
  1. Heat gas or charcoal grill.
  2. In large re-sealable food storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus and squash; seal bag and toss to coat.
  3. Place vegetables in grill basket.
  4. Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
Notes
This recipe pairs really good with chicken, burgers and even any type of fish.

Jayne
Coborn’s Meat and Seafood Merchandiser

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