Panamanian Garbanzos with Kale Pita Pockets

Panamanian Garbanzos with Kale Pita Pockets
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Ingredients
  1. 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito
  2. 1 Packed cup of baby kale
  3. 2 Whole wheat pita pockets
Instructions
  1. Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Mini Grilled Cheese Sandwiches with Hot Bacon Jam

Mini Grilled Cheese Sandwiches with Hot Bacon Jam
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Ingredients
  1. 1 French baguette
  2. 1 Jar Terrapin Ridge Hot Pepper Bacon Jam*
  3. Aged Cheddar Cheese (Grafton)*
  4. Olive Oil
  5. Optional: Granny Smith Apple Slices
  6. *Items are available for purchase at Marcel's
Instructions
  1. Heat non stick skillet or panini maker.
  2. Slice French Bread on the diagonal and brush one side of bread with olive oil.
  3. Slice the cheddar cheese into small pieces around the same size as the bread.
  4. Spread bacon jam on one side of the bread and make a sandwich.
  5. Grill slowly and enjoy with a slice of apple tucked in for an extra crunch. The bacon jam adds a mouthwatering blend of roasted bell peppers and bacon to pair with this aged cheddar.
Notes
  1. *Terrapin Ridge Hot Bacon Jam and Grafton Cheddar is available for purchase at Marcel's.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Aged Cheddar and Beer Dip

Aged Cheddar and Beer Dip
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Ingredients
  1. 2 tablespoons of butter
  2. 3 tablespoons of flour
  3. 2 teaspoons of fresh thyme
  4. 2 teaspoons of Dijon mustard
  5. 1 (12 oz.) bottle lager
  6. 4 ounces cream cheese, room temperature, cut into 6-8 pieces
  7. 6 ounces of extra-sharp cheddar, grated (1 ½ cups)
  8. 6 ounces of Gruyere, grated (1 ½ cups)
  9. 2 teaspoons of Worcestershire sauce
  10. Kosher salt and freshly ground pepper
  11. ½ cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
  12. Celery stalks, for serving
Instructions
  1. Melt butter in a medium saucepan over medium heat. Add flour. Cook, whisking about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
  2. Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season the dip with salt and pepper.
  3. Serve, sprinkled with pretzel crumbs, with pretzels and celery.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sweet and Salty Lettuce Wraps

Sweet and Salty Lettuce Wraps
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Ingredients
  1. 1 lb of ground chicken or pork
  2. 2-3 ounces of chopped water chestnuts
  3. ¼ cup of chopped pineapple
  4. 1 clove of minced garlic
  5. ½ teaspoon of freshly grated ginger
  6. 4-5 tablespoons of This Little Goat Went to Tokyo cooking sauce*
  7. 2 sliced green onions cut on the bias
  8. 1 head of Bibb or Boston Lettuce, leaves separated
  9. 1 tablespoon of oil (canola)
Instructions
  1. Heat oil in pan. Add chicken and cook until no longer pink. Add garlic and ginger. Add water chestnuts, pineapple, and This Little Goat Tokyo cooking sauce. Toss in pan until thoroughly mixed. Remove from heat and sprinkle with green onions.
  2. Arrange lettuce leaves on tray or platter. Spoon a teaspoon of chicken mixture onto each lettuce leaf. Drizzle Tokyo cooking sauce over chicken mixture (optional) and serve.
Notes
  1. *Little Goat sauces are available at Marcel's Culinary Experience
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cherry BBQ Meatballs

Cherry BBQ Meatballs
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Ingredients
  1. 4 slices thick bacon, finely chopped
  2. 1/4 cup onion, minced
  3. 1 tablespoon garlic, finely minced
  4. 2 pounds lean ground pork
  5. 1 pounds lean ground beef
  6. 1/3 cup American Spoon Cherry BBQ Grilling Sauce
  7. 1/4 cup American Spoon Dried Red Tart Cherries, finely chopped
  8. 1/4 cup bread crumbs
  9. 2 tablespoons cream or half and half
  10. 1 whole egg, beaten
  11. 1 teaspoon dried basil
  12. 1 teaspoon dried oregano
  13. 2 teaspoons salt
  14. 1 teaspoon black pepper
  15. 1/2 teaspoon cayenne pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Sauté the bacon in a small sauté pan over medium heat. When the bacon is about half cooked, add the onions and garlic and continue to sauté until bacon is cooked and onions are transparent. Drain any excess grease from the bacon. Remove the pan from the heat and set aside.
  3. In a large mixing bowl, combine remaining ingredients and mix gently. Add the mixture and mix thoroughly.
  4. Roll meat mixture into meatballs, using one rounded tablespoon of the mixture for each meatball. Place the meatballs onto a parchment-lined baking sheet and bake for about 15 minutes until cooked through.
  5. Transfer the cooked meatballs to a platter or serving bowl. Add grilling sauce to taste and mix gently before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Key West Chicken Wraps

Key West Chicken Wraps
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Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 1 ripe mango, diced
  8. 1 avocado, diced
  9. 1 small jalapeño, minced
  10. 1/2 jicama, peeled and diced
  11. 1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)
  12. 2 tablespoons fresh cilantro, chopped
Dressing
  1. 2 tablespoons fresh lime juice
  2. 1 tablespoon white balsamic vinegar
  3. 1 teaspoon honey
  4. 1/2 teaspoon salt, 1/4 teaspoon white ground pepper
  5. 1/4 cup extra virgin olive oil
Instructions
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 20 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees. Dice chicken into bite size pieces.
  3. For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside.
  4. In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing.
  5. When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter. Divide Key West Chicken Salad amongst leaves or tortillas. Garnish with cilantro and serve.
  6. Serves 4
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Bacon Jam Sliders

Bacon Jam Sliders
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Ingredients
  1. 1 pound ground beef, made into 8 patties
  2. 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
  3. 4 slices Provolone, cut in half
  4. Frozen Onion Rings, cooked
  5. 8 slider sized buns
  6. Salt and pepper to taste
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned on one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring.
Notes
  1. If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Easy Easter Entertaining

Entertain with these delightfully easy gourmet “recipes!”  Artfully combine top-quality ingredients with some of our favorite condiments in store for a beautiful springtime buffet.Baguette Slice with Terrapin Ridge Beet Horseradish Mustard and Thinly Sliced Roast Beef

Cucumber Slice with Marché’s Lemon Ricotta, Smoked Salmon and 
American Spoon Caper & Dill Relish

Deviled Eggs* with La Boîte Urfa Turkish Chili Pepper
*Kelly Sears’ Deviled Egg Base Recipe

Baguette Slice with Lara’s Balsamic Onion Jam and Thinly Sliced Smoked Tenderloin

Mini Lemon Scones with Rare Bird Strawberry Rhubarb Jam

American Spoon Bloody Marys

Wolf Moon Hibiscus Spritzers

Peppadew Peppers with Creamy Lemon and Chive Goat Cheese Spread

Peppadew Peppers with Creamy Lemon and Chive Goat Cheese Spread
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Ingredients
  1. 8 ounces goat cheese
  2. 8 ounces cream cheese
  3. zest of 2 lemons
  4. ¼ cup chives, finely chopped
  5. 2 tablespoons honey
  6. peppadew peppers
Instructions
  1. Combine goat cheese, cream cheese and lemon zest. Fold in chives. Pipe mixture into peppers. Drizzle with honey.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Beef, Pork and Lamb Meatballs with Pistachio Chimichurri

Beef, Pork and Lamb Meatballs with Pistachio Chimichurri
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Meatballs
  1. 2 tablespoons olive oil
  2. 1/2 cup finely minced shallots
  3. 1 large clove garlic, peeled and finely minced
  4. 2 tablespoons fresh thyme leaves, chopped
  5. 1 serrano chile, seeded, stems removed, finely chopped
  6. 1 1/2 pounds ground lamb,1/2 pound ground pork, 1 pound ground round
  7. 2 tablespoons flat leaf parsley, chopped
  8. 1 teaspoon kosher salt
  9. 2 ounces fresh bread crumbs
  10. 2 eggs
  11. 4 tablespoons canola oil
  12. 1/2 lemon
  13. 1 sprig each; thyme, mint, basil
  14. 2 quarts hot chicken stock
  15. 1/2 teaspoon crushed red pepper flakes
Pistachio Chimichurri
  1. 1/2 cup toasted pistachios
  2. 1/2 cup flat leaf parsley
  3. 2 tablespoons red wine vinegar
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1/4 cup crushed red pepper flakes.
  7. 1/4 cup olive oil
Meatballs
  1. In a small skillet warm the olive oil over medium heat. Add the shallots, garlic and thyme. Cook until soft and fragrant, about 3 minutes. Add the chile and cook for one minute. Remove the pan from the heat and allow the mixture to cool.
  2. In a large bowl combine lamb, pork, ground round, chopped parsley, 1 teaspoon kosher salt, breadcrumbs, eggs and sautéed shallot mixture. Gently mix until well combined.
  3. In a large sauté pan warm the canola oil over medium-high heat. Sear off a small piece of the meatball mixture and taste it for seasoning, adjusting as necessary. Form the mixture into 1-inch balls. Sear the meatballs, turning until well browned on all sides. Transfer the meatballs to a roasting pan.
  4. Preheat oven to 325 degrees F.
  5. Place the lemon half, thyme, mint, basil and red pepper flakes into the roasting pan. Pour the chicken stock over and gently mix. Roast the meatballs until they are just cooked through, about 15 to 20 minutes.
Chimichurri
  1. In a medium bowl combine toasted pistachios, flat leaf parsley, red wine vinegar, salt, pepper and crushed red pepper flakes. Mix well. Add olive oil and mix until combined. Taste and adjust seasonings.
  2. To Serve: Remove the meatballs from the poaching liquid. Divide the meatballs among 6 plates. Spoon some of the Chimichurri on the side and serve right away.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/