So, we’ve made sure both stores are stocked with matches, lighters, a variety of grills, both gas and charcoal-fired, gas bottles, charcoal, containers and coolers, lights and lanterns, and all the utensils and accessories you need for the barbie and outdoor picnicking.
Next comes the food, and our butchers not only provide the best meat, but can recommend the perfect cut for the grill as well. And don’t forget our superior produce!
Ice Cream and Brownie – a perfect combination anytime! This recipe was submitted by Barbara Jo M. of Blenheim, NJ during Turkey Hill’s Ultimate Holiday Recipe contest. It wasn’t a finalist, but its combination of brownies and ice cream made an honorable mention. We think it’s just, well, YUMMY!
INGREDIENTS
1 box of brownie mix
1 extra egg (in addition to any eggs needed for brownie mix)
2 containers Turkey Hill Vanilla Ice Cream or
Turkey Hill Chocolate Chip Mint Ice Cream (green)
6 ripe bananas
20 red and green Marachino cherries (without stems)
Chocolate syrup (to drizzle on top)
DIRECTIONS
Bake brownie mix according to directions, but add the extra egg to the brownie mix. Spray 9 x 13 inch pan with non-stick spray. Pour brownie mix in pan. Bake according to directions. When done, remove from oven. While warm, poke holes in brownie and spread 1 cup of softened Turkey Hill Vanilla Ice Cream over warm brownie. Freeze remainder of Turkey Hill Vanilla Ice Cream and freeze brownie until hard. Remove brownie from freezer along with remaining Turkey Hill Vanilla Ice Cream or Turkey Hill Chocolate Chip Mint Ice Cream. Spread softened ice cream over frozen brownie. Ice cream should be about 1/2 inch to 1 inch thick. Slice bananas, layer on top of ice cream. Slice Red and Green Marachino Cherries, place all over top. Drizzle chocolate syrup over ice cream and bananas. Freeze until ready to serve.
To serve, remove from freezer about 15 minutes before serving, cut into squares and enjoy!
NOTE: Variations of Turkey Hill Ice Cream can be used to suit your taste. Other toppings such as coconut (tinted to green or red) and pineapple can be added to top, along with chopped nuts and candy.
Sous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus
by Chef Michael from the Mid Ocean Club
Place one pound of beef tenderloin in a sealed bag with olive oil, salt, pepper and fresh herbs. Put in a water bath for two hours at 127Fº. Remove beef from the bag and pat dry. Place in a hot pan with oil and brown on all sides. Slice into medallions to serve.
To puree the asparagus, place one-half of the bunch of asparagus, sliced, in a small saucepot and cover with heavy cream. Cook until the asparagus is soft and blend until smooth.
For the potatoes. Layer the sliced potatoes with a mixture of 8 eggs to one quart of heavy cream. Sprinkle the top with your desired cheese and bake for one hour at 225ºF.
Get ready to pamper Mom.
Head to the grocery store, set the table, and get busy in the kitchen! From breakfast in bed, to brunch, lunch, dinner or a fabulous dessert, we have the finest meats, produce and other ingredients for Dad or kids to make something tasty and delicious for Mom on her special day.
Delight Mom with a gift basket filled with her favourite treats!
From chocolate, biscuits and teas to fine wines and cheese, or soothing bath soaps, lotions and body wash, you can always find that special something that says you care.
Chicken thigh recipe simmered with tomatoes and spicy chipotle peppers before shredding and topping with queso fresco and avocado.
Prep Time: 20 min Total Time: 40 min
Servings: 4 servings (about 1 cup each)
Ingredients
PAM® Original No-Stick Cooking Spray
1-1/4 pounds boneless skinless chicken thighs
1/4 teaspoon garlic salt
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
1 can (8 oz each) Hunt’s® Tomato Sauce
1/3 cup chopped chipotle peppers in adobo sauce
1/2 cup crumbled queso fresco cheese
1/2 cup chopped avocado
Hot cooked rice, optional
Directions
Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with garlic salt and cook 3 to 5 minutes or until browned on both sides.
Add onion; cook until tender. Add drained tomatoes, tomato sauce and peppers; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally.
Remove chicken from skillet; shred with two forks. Return chicken to sauce mixture; stir to combine. Sprinkle each serving with cheese and avocado. Serve with rice, if desired.
Sous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus
Get ready to pamper Mom.
