If you want a sweet and sour flavor for ribs this is the recipe for you. I’ve used this same kind of sauce with meatballs and loved them, so I thought it would be great for pork as well. Wow does it give you some awesome flavor! Enjoy… I did! Continue reading “Weekly Ad Recipe – Grilled Ribs With Sweet & Savory Sauce”
It’s getting warmer every day and when I’m thinking of a cheese to snack on or to top my favorite sandwich I reach for the Coborn’s May “Cheese of the Month”, Castello Havarti. This semi soft cheese has a buttery, creamy taste and a mellow aroma. It’s a versatile, gourmet cheese that’s easy to cook with and delicious as a snack.
Havarti originated in Denmark in the 1800’s and is named for Havartigaard, the dairy where it was invented. Castello master Danish cheese makers continue this proud tradition, and today Havarti is favored around the world by home cooks and professional chefs alike.
To give your favorite dishes a twist, try Castello Havarti Creamy:
- As a Snack, sliced in sticks and drizzled with honey, preserves or chutney
- On a Gourmet sandwich, such as a Panini, grilled cheese or slider
- In Comfort Food, such as macaroni and cheese or French onion soup
- On a Cheese Board, with subtly sweet and savory pairings
- Pairs well with Pinot Noir, Pilsner or sparking apple cider
Or you can try this creamy, delicious recipe I have provided for you here.
Cauliflower Macaroni & Havarti Cheese
- 1 Head Cauliflower, cut into small florets
- To Taste Salt
- To Taste Black Pepper, freshly ground
- 2 Cups Heavy Cream
- ½ Cup Mascarpone
- 1 Cup Castello® Creamy Havarti
- To Taste Hot Sauce
- ½ Cup Chives, finely chopped
- ½ Cup Panko Breadcrumbs
- Bring a large pot of water to a boil.
- Add salt to water.
- Place cauliflower florets to the water and cook until tender but still crisp, about 5 minutes.
- Drain well, pat dry and set aside.
- Preheat your broiler to high.
- While preheating oven, in a 2-quart sauce pan add the cream, salt, pepper and hot sauce to the pan and bring it to simmer on medium heat.
- Reduce the cream by ⅓, about 3 minutes.
- Whisk in Mascarpone and Havarti.
- Keep the sauce at a simmer, the sauce will be slightly thickened at this point.
- Add in cauliflower and chives, stirring well to coat the cauliflower.
- Pour into oven-proof dish and top with breadcrumbs in an even layer.
- Place under the broiler for 2-3 minutes, until golden brown and bubbly.
- Remove from the broiler and let set for 5 minutes before serving.
So when you are trying to come up with a tasty cheese that will tantalize your taste buds, try our May “Cheese of the Month” Castello Havarti!
Coborn’s, Inc. Director of Deli
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Can you believe that Thanksgiving is only a few weeks away and pretty soon we will be ringing in the New Year? Where did yesterday go?
The other day I was in my kitchen experimenting and as much as I like bacon I thought I would try some new recipes using bacon. Wow, was I pleasantly surprised to find out all the things you can prepare with bacon. I found a quick easy recipe for the holidays and believe it or not I found a fantastic chocolate chip cookie recipe that includes bacon in the recipe. Now I have a new appetizer and a new cookie to serve during the holidays. These cookies were so moist that after a week I am still nibbling on them every time I pass the kitchen counter.
Smokie Bacon Bites
- 14 Oz. Cocktail Smokies
- 16 Oz. Bacon
- 1 Cup Brown Sugar
- Preheat oven to 350°F.
- Cut bacon in half.
- Wrap each Little Smokie with half bacon slice; secure with toothpicks.
- Place in glass baking dish.
- Sprinkle one cup of brown sugar over entire pan of bacon bites.
- Bake 22-24 minutes or until bacon is crisp and golden brown, turning after 12 minutes.
Suggested Beer Pairing: Newcastle Brown Ale
Chocolate Chip Cookies with Four Brothers Bacon
- 2 Cups Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Salt
- 1 Cup Butter, room temperature
- ¾ Cup Brown Sugar, packed
- ¾ Cup White Sugar
- 2 Eggs
- 1 tsp. Vanilla Extract
- 1 tsp. Maple Extract
- ⅓ Cup Four Brothers Bacon, fully cooked and chopped
- 1 Cup Semi-Sweet Chocolate Chips
- Preheat oven to 350F.
- Whisk together the flour, baking powder, baking soda and salt; set aside.
- Beat together the butter, brown sugar and white sugar with an electric mixture until smooth.
- Add the remaining egg, vanilla extract and maple extract, beat until well blended and slightly fluffy.
- Stir in flour mixture a little at a time, mixing just until combined.
- Stir in bacon and chocolate chips.
- Scoop rounded tablespoons onto prepared cookie sheet.
- Bake in oven until golden brown, 10 to 12 minutes.
- Remove from oven and let cool on a wire rack.
Wishing all of you a wonderful Thanksgiving Holiday and safe travels. Enjoy…..I did!
Coborn’s, Inc. Meat and Seafood Merchandiser
Click Here for more blog articles written by Jayne.
When I was asked to write a blog post about wild rice, I thought it would be wonderful to share the Wild Rice Soup recipe that we often use over Labor Day weekend when we close up the cabin for the season. As I was preparing my shopping list, my ever-wise husband asked, “No one has ever blogged about Wild Rice Soup at Coborn’s?” I rolled my eyes, then searched our blog and realized he’s right. It was time to branch out and try a few different ways to use wild rice. Here are two new recipes that are keepers, just like my hubby.
Wild Rice Celebration Salad
- 8 oz. Container Lemon Yogurt
- 1 T. Honey
- ½ t. Vanilla
- 2 Cups Wild Rice, cooked
- 1 Cup Brown rice, cooked
- 1 Cup Fresh Strawberries, diced
- ½ Cup Seedless Green Grapes, cut in half
- 1 Kiwi, peeled and diced
- 1 Seedless Orange, cut into ½-inch chunks
- In a medium bowl, combine yogurt, honey and vanilla.
- Add remaining ingredients and toss.
Wild Rice Salad Poppers
- ¼ Cup Mayonnaise
- 2 T. Balsamic Vinegar
- ¼ tsp. Salt
- ¼ tsp. Black Pepper
- 2 Cups Wild Rice, cooked
- 1 Cup Brown Rice, cooked
- 2 Cups Chicken, cooked and chopped
- ½ Cup Celery, chopped
- ½ Red Bell Pepper, chopped
- ¼ Cup Green Onions, diced
- In a medium bowl, thoroughly mix dressing ingredients.
- Add in rice, chicken, celery, bell pepper and onions and stir gently.
- Remove stems from tomatoes, then turn tomatoes upside down, to help them keep their balance.
- With the tomatoes upside down, cut thin slices from the end of the tomatoes that are facing up.
- Using a spoon, hollow out the inside, leaving a ¼-inch shell.
- Drain tomatoes upside down on a napkin for 2-3 minutes.
- Just before serving, spoon salad into tomato shells.
I brought these salads into the office to take pictures and caught the attention of many of my colleagues. We sampled and enjoyed these fresh and tasty wild rice salads. I don’t regret giving up on the soup idea in the least. It’s not cold enough outside for soups yet anyway.
Coborn’s, Inc. Communications Manager
Click Here for more articles written by Rebecca
This recipe for ribs was really good. I loved the flavor of the chili sauce, grape jelly and mustard mixed together. The ribs were very tender and I served cheesy potatoes along side the ribs and they paired so well together. This will be a great summer meal when entertaining. Enjoy…I did!
Coborn’s Meat and Seafood Merchandiser
- 1 Cup Chili Sauce
- ¾ Cup Grape Jelly
- 1 T. + 1.5 tsp. Beef Broth
- 1 tsp. Dijon Mustard
- 4½ Lb. Pork Loin Back Ribs
- 3 Cups Water
- In large saucepan, heat chili sauce, jelly, broth and mustard over medium heat, stirring occasionally, until jelly is melted.
- Heat coals or gas grill for indirect heat.
- Cut ribs into serving pieces.
- Place ribs in 4-quart Dutch oven; add water.
- Heat to boiling; reduce heat to low.
- Cover and simmer 5 minutes; drain.
- Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until internal temperature of ribs is at least 145°F.
- Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs.