Community Causes

Recipes

We can attest to the fact that our products are wonderful, but you haven’t really tried them until you experience them in one of these fine recipes. We’ve gathered these recipes from the makers of our fine products from all over New York State.

If you like them, let us know– If you’d like to submit your own recipe, please email us!



Gourmet Tuna Salad

1 can of White Albacore Tuna
1/2 Cup of Chipotle Mayonnaise
1/2 Cup diced onion
4 Dashes of Worchestershire sauce
1 Tablespoon of Mrs. K's Cocktail Sauce
1/2 Teaspoon lemon juice

Red, White & Blue Dip
16oz Hot Saratoga Salsa
8oz Sour Cream
1 bag Blue Corn Chips

Combine Salsa and Sour Cream and mix well. Place in serving bowl and surround with Corn Chips. A great way to "tone down" our Hot salsa and a great way to show your colors!




Kate's Beans & Sausage

1lb lean Italian pork sausage chopped(Deke's Meat from Watertown NY if you can get it!)
5 tablespoons olive oil
1 can cannellini beans drained
8oz Half as Hot Saratoga Salsa
2 cloves of garlic chopped
1 sage sprig
white wine
salt & pepper

Heat 3 tablespoons of the oil in a large frying pan or stir fry pan, add the sausages, and cook over moderate heat until browned on all sides. Puree salsa. Add salsa, garlic, sage, and salt and pepper to taste and stir well to mix Bring to a boil. Add the beans and a few ounces of wine stirring frequently for 15 minutes. Spoon the remaing oil over the dish and serve in shallow bowls.

So simple, so delicious ya gotta try it!





Grilled Swordfish with Green Salsa

Two 6-8 oz. Swordfish steaks
2 tsp. Lime juice
Hotter Than Hot Saratoga Salsa

Rub both sides of swordfish steaks with 2-tsp. Lime juice and season with salt and pepper.

Grill Swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. Top each swordfish steak with salsa and serve. (Note: If you choose to use our Red Salsa for this recipe, that works fine too-you may wnat to serve some guacamole with it too!!) Enjoy!!




Saratoga Potato Chips

3 Large Idaho Baking Potatoes
Vegetable Oil, for deep frying
Salt

Peel baking potatoes. Rinse in cold water. Slice cross-wise into rounds that are tissue-thin and uniform. Do this by hand or with the cutter known as a mandolin, available in cookware shops. You can also use a vegetable slicer that works by hand or attaches to an electric mixer. A food processor is unsatisfactory as it is not possible to fit a large, whole potato into the feeder funnel and therefore you cannot get round slices.

Soak slices potatoes in several changes of very cold water for two hours, adding ice cubes to the last change of water. Turn potato slices into towel and dry each very thoroughly on both sides.

Fill a deep-fat fryer with vegetable oil to a depth of three inches. Heat to 375 degrees.

Using a frying basket, fry a few potato slices at a time, shaking the basket to avoid sticking, until golden brown. This should take about four to five minutes per batch.

Drain on paper towels and continue frying remaining slices being sure fat remains at a constant 375 degrees. Salt just before serving.

Note: These are the best warm and are wonderful accompaniments to steak and hamburgers. Do not expect these to stay crisp as long as the commercial variety.

If you want to serve potato chips to guests and also want to cut down on the time needed for last-minute preparation, adjust the recipe as follows:

Slice, soak and dry the potatoes as described. Heat a three-inch depth of oil to 300 degrees and fry potato slices in batches for about five minutes, or until they are a very pale golden color and begin to look fried. Drain reserve on paper towel. Just before serving, reheat fat to 400 degrees and refry potato slices in batches for two or three minutes, or until they are golden brown. Drain on paper towel and sprinkle with salt.

Yields 4 servings




Stuffed Cherry Tomatoes

36 Cherry Tomatoes
Saratoga Salsa - Hotter Than Hot Salsa

Cut a small cap from the top of each tomato. With a small spoon, scoop out the flesh (reserve for another use) and invert the hollowed out tomatoes on a plate to drain. Fill each tomato with our delicious Hotter Than Hot Salsa. Serves 6-8.




Bruschetta Saratoga Style

1 24" Baguette loaf
1 garlic clove
1 jar Saratoga Hot Salsa
1/4 cup of extra virgin olive oil

Preheat broiler. With a serrated knife, cut bread crosswise into 1/2 thick slices. Slices are then broiled in batches under the broiler about 4 inches from heat for about 1 1/2 minutes or until golden. Rub toasts with garlic on one side and lightly bruch same side with olive oil. (Toasts may be made 1 week ahead and kept in an airtight container.) Top each toast with Saratoga Salsa and serve. (Salsa should be at room temperature or slightly heated for best results). Makes about 45 toasts.




Sliced Steak w/ Roasted Corn Sauce

3 Cups fresh corn (about 3 ears)
1 (2lb) trimmed boneless sirloin steak, about 1.5" thick
1/2 tsp salt
1 tsp cumin
1/2 tsp chili powder
1/4 tsp pepper

Prepare grill for cooking.

Make corn salsa - Heat a dry large cast iron skillet over moderately high heat until hot, then pan roast corn, stirring occasionally until golden brown - 8 to 10 minutes. Transfer to above and fold in 2 cups Half as Hot Salsa.

Grill steak - Combine salt, cumin, chili powder and pepper and sprinkle on both sides of steak. Grill, turning once until an instant read thermometer inserted horizontally into thickest part of meat registers 130 degrees, about 18 to 20 minutes total for medium rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing. While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Spoon corn salsa on top of sliced steak and pour over any accumulated juices.




Mrs K's Seafood Cocktail Spread

1 Package of Philadelphia Cream Cheese
1 jar Mrs. K's cocktail sauce
1 package crabmeat

Place cream cheese cake on small serving platter. Spread Mrs K's Cocktail Sauce liberally over cream cheese. Top with crabmeat. Place Carr crackers around the dip and serve. So simple, so delicious.




3 Brothers Chili

1 lb Meatloaf Mix (beef,pork,veal)
1 Medium onion chopped (reserve small amount to top finished chili)
1 green pepper
28 oz plum tomatoes
2 Cups 3 Brothers Bloody Mare' Mix
1 pkg Best Batch chili mix (zesty) or equal
4 cloves garlic
Salt & Pepper to taste
1 can white beans
1 can red beans
3 table spoons olive oil
2 oz cheddar cheese grated

In large sauce pan, saute onion and garlic in oil. Add meat and brown breaking up in chunks. Then stir in chili mix and coat meat well.

Add beans, drained tomatoes, sliced green pepper and 3 Brothers Bloody Mare' mix. Simmer for one hour stirring occasionally. Serve in cup or bowl topping with diced onion and grated cheddar cheese!

For a 3 alarm chili, substitute Saratoga Salsa (Hot)for the plum tomatoes!




Swiss chard, White Bean and Tortilla Soup

1 can cannellini beans
1 Tbs. olive oil
2 yellow onions, coarsely chopped
2 carrots, coarsely chopped
1 small bunch red Swiss chard, thick stems removed, leaves cut into thin julienne strips
6 cups vegetable broth (or chicken broth)
1 cup Saratoga Half As Hot Salsa (plus another ½ cup for garnish)
3 Tbs. finely chopped fresh basil
3 garlic cloves, minced
4 Tbs. finely chopped flat-leaf parsley
6 Tbs. grated Parmigiano-Reggiano cheese
Salt and freshly ground white (or black) pepper to taste
Tortilla chips
Sour cream for garnish (optional)

In a large pot over medium heat, warm oil. Add onions and sauté’, stirring occasionally, until soft, about 5 minutes. Add carrots and sauté for 3 minutes. Add half the Swiss chard and sauté’ until wilted, about 3 min. Add broth, beans, salsa, basil and garlic and simmer, partially covered until carrots are tender, about 30 minutes. Remove from heat. In a blender, puree soup in batches, leaving some texture, and return soup to pot. Set over medium-high heat and add remaining chard. Cook until chard is wilted but still retains some color, about 3 min. season with salt and white pepper and add 2 Tbs. parsley. Ladle soup into bowls and garnish with about ½ cup of salsa and a dollop of sour cream. You can break some tortilla chips into the bowl, or serve on the side. Enjoy this healthy and delicious dish!




Lentil Stew with Ham and Greens

1 ½ TBS. Olive Oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free vegetable broth
1 cup dried lentils
½ cup chopped carrot
2 bay leaves
4 cups chopped Swiss chard, collard greens or spinach
1 cup smoked ham
1 16 oz. can Saratoga Salsa (Hot)
1 tsp. dried basil
½ tsp. dried thyme
½ tsp. black pepper
3 TBS. chopped fresh parsley

Freshly grated Parmesan cheese to taste.

Heat oil in Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes.

Add broth, lentils, carrot and bay leaves; bring to a boil. Reduce heat; simmer 20 minutes. Stir in salsa, basil, thyme and pepper; simmer 10 or more minutes – until lentils are tender. Discard bay leaves. Sprinkle with parsley and freshly grated Parmesan cheese.

Makes about 5 servings.





Chamberlain Pepper Spread Recipes

Bridget’s Baked Chicken

8 oz Chamberlain’s Red Pepper Spread
4 Boneless/Skinless Chicken Breasts
Egg Wash (2 eggs and splash of milk)
Seasoned Bread Crumbs

Dust chicken with flour, place in eggwash then dredge in bread crumbs. Brown both sides then place chicken in a buttered casserole dish and cover with a jar of spread. Bake at 375 for 35-40 minutes.




Flavored Cream Cheese Spread

8 oz. Chamberlain’s Jalapeno or Habanero Spread
Brick of softened cream cheese

Blend together spread and cream cheese.
Refrigerate until ready to enjoy




Sweet and Savory Grilled Chicken

8 oz. Chamberlain’s Red Pepper Spread
2 Boneless/skinless Chicken Breast

Marinate chicken overnight with ½ jar of spread. Grill as desired. Just before serving, smother with remaining spread.




“Kicked-up” Carrots

2 cups Carrots (sliced thin)
¼ Stick Butter
¼ jar Chamberlain’s Habanero Pepper Spread

Cook carrots until fork tender. Drain well. In saucepan melt butter and add pepper spread. Return carrots to pan, stir to coat.