Pulled Pork, Pesto, Goat Cheese Spread & Egg

1 Newly Weds Foods English muffin, toasted or grilled
3 tablespoons goat cheese spread
2 fried eggs, over medium
1 cup pulled pork, warmed
4 slices bacon, cooked
1 medium tomato, sliced
¼ cup pesto sauce

  • Spread 1 ½ Tbsp of goat cheese spread over top of entire top surface of one half of Newly Weds Foods English muffin.
  • Place one fried egg on top of goat cheese spread.
  • Place ½ cup of warmed pulled pork onto the top of the fried egg, followed by 2 bacon slices & 2 tomato slices.
  • Drizzle about 2 Tbsp of pesto sauce in a zig zag pattern over top of sandwich.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

Posted in: Muffin Builds

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Chocolate Cherry Bread Pudding

1 package Newly Weds Foods English muffins, staled and cubed
4 eggs
3 cups half & half cream
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
1 Tablespoon vanilla paste
1 cup brown sugar
¼ cup butter, melted
¾ cup chocolate chips
1 cup Bing cherries
Chocolate sauce

  • Preheat oven to 350°F.
  • Lightly grease a 9×13 inch baking dish.
  • Make egg custard mixture by whisking together eggs, half & half cream, cinnamon, nutmeg, salt, vanilla, brown sugar, and butter. Whisk well to ensure all ingredients are blended.
  • Place cubed English muffins into greased baking dish. Add cherries and chocolate chips on top of English muffin cubes.
  • Pour egg custard mixture over muffin cubes. Lightly stir with a toothpick or skewer to ensure custard is evenly soaking into mix. Press lightly with spoon or spatula to submerge bread cubes and fruit. Let sit for about 15-20 minutes.
  • Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
  • Bake in preheated oven for about 35-40 minutes, or until a knife inserted near the center comes out almost clean, about 165 -170 degrees.
  • Serve warm or at room temperature. Drizzle with chocolate sauce to taste.

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Chocolate Hazelnut Spread & Banana with Chocolate Sauce

1 Newly Weds Foods English muffin, toasted or grilled
¼ cup chocolate hazelnut spread
1 banana, thinly sliced
6 raspberries
2 teaspoons chocolate sauce

  • Spread 2 Tbsp of chocolate hazelnut spread over top of one half of English muffin.
  • Place 7 slices of banana in a circular pattern on top of muffin. Place 3 raspberries into center of muffin.
  • Drizzle about 1 tsp of chocolate sauce in a zig zag pattern over top of muffin.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Fried Onion Ring, Sausage Patty & Poached Egg

1 Newly Weds Foods English muffin, toasted or grilled
2 tablespoons pepper & herb goat cheese spread
2 cooked sausage patties
3 breaded onion rings
2 eggs
2 tablespoons sun-dried tomato pesto
2 tablespoons Basil, chiffonade

  • Fry or bake onion rings and set aside until ready to assemble.
  • Poach eggs in hot liquid until desired doneness. Remove eggs from pan. Set eggs aside until ready to assemble.
  • Place one Tbsp of goat cheese on top of English muffin and spread evenly over entire surface. Place one sausage patty and then one onion ring onto English muffin.
  • Place one poached egg into the center of onion ring. Top egg with one Tbsp of sun-dried tomato pesto and about one Tbsp of basil.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Mascarpone, Pear & Prosciutto

1 Newly Weds Foods English muffin, toasted or grilled
¼ cup mascarpone cheese
¼ cup fig spread
2 slices prosciutto
1 pear, sliced
1 tablespoons butter
Pinch of cracked black pepper

  • Sauté pears in a pan with one Tbsp butter and a pinch of black pepper. Set aside to cool slightly.
  • Spread 2 Tbsp of mascarpone cheese over top of entire surface of English muffin half, followed by 2 Tbsp of fig spread. Place one slice of prosciutto over fig spread, followed by 3 slices of sauteed pears.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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A “Hot Cuisine” for a Hot Day

This post was originally published in our May 2017 issue of Tasteology.

Summer is coming up, and with the exit of colder weather comes a shift from hearty cuisine to lighter fare. Middle East cuisine has long been recognized as “healthy” for its frequent use of fresh herbs, vegetables, olive oil, and spices. Famed chef Rick Bayless once said, “It’s time for Americans to get excited about it because it is healthy and full of flavor.” The Middle East, which includes a region formerly known as the Fertile Crescent, encompasses land rich in indigenous ingredients such as wheat, barley, pistachios, figs, pomegranates, and dates. As consumers seek new and exciting ethnic flavors while staying conscious about their health, it is no wonder that Middle East cuisine has risen to be one of the fastest growing ethnic food trends.

For the past two years, the National Restaurant Association “What’s Hot List” Culinary Forecast has included Middle Eastern as one of the top five global flavor trends. Middle Eastern cuisine is unique in that it is diverse while also being homogeneous. It is quite common to see variations of similar dishes across multiple countries. For example, Greek dolmades are typically preserved grape leaves stuffed with minced meat, rice, herbs (such as parsley, dill, and garlic), and pine nuts or currants, while Armenian tolmas are typically stuffed with minced meat, pork fat, onions, rice, greens and tomato paste. Many dishes within the region could be considered signature dishes. Even better, many of them have grown in menu penetration over the past four years! A few of these include hummus (+34.7%), shawarma (+60.9%), falafel (+38.4%), tabbouleh (+4.4%), and shish tawook (+46.9%). Besides being flavorful and delicious, many of these dishes are prepared with heart healthy olive oil, whole grains, pulses and vegetables.

There are also some common ingredients within the cuisine. As consumers become more enamored with it, expect to see these common ingredients (see graphic) as well as spice blends such as za’atar, and sauces such as tahini, pop up on menus and retail launches in the coming years.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Roasted Cauliflower and Chickpea Salad

This salad features many of the traditional Middle Eastern flavors, like lemon, cucumbers, and red onion, while using other ingredients native to the region.

Ingredients:
1 ½ cups roasted cauliflower
1 ½ cups chickpeas, cooked
½ cup Italian parsley, chopped
½ cup kale, chopped
¼ cup roasted red peppers
¼ cup red onion, small dice
½ cup English/seedless cucumbers,
medium dice
3 teaspoons lemon zest (apx. 3 lemons)
11 tablespoons Yemeni curry dressing

Directions:

  1. Place one medium-large head of cauliflower into food processor. Using pulse setting, chop to coarse small pebble size. Place chopped cauliflower onto a greased sheet pan. Roast in convection oven at 350°F for about 10-12 minutes. Make sure you stir around the 5 minute mark.
  2. Place all items into a mixing bowl, except dressing. Toss/mix well to distribute ingredients.
  3. Add in dressing, toss to evenly coat/dress salad.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Middle Eastern Cuisine, An Emerging Trend

The popularity of Middle Eastern cuisine is growing rapidly and is probably the result of a number of factors. Certainly, the ongoing news coverage of civil unrest in that part of the world is a significant one. It has caught the attention of the American public, stimulating the kind of overall interest in the region that includes its food offerings. In addition, the populations of these different ethnic groups and cultures from that geography are growing in North America, many with concentrations in some very specific locales making food immersion much more accessible.

Increasingly, demand for authentic foods aligned with these ethnic groups has taken on a life of its own. Seeing this as a great opportunity to expand their experience and knowledge in all things culinary, the chefs at Newly Weds Foods decided to take time to deep dive into the world of Middle Eastern fare. These flavors and ingredients are popping up and holding strong on menus, as well as on retail shelves. Industry trend watchers like Sterling-Rice have predicted a rise in popularity, most notably from places like Afghanistan and Syria. The Newly Weds chefs concur and believe the world will soon have a better understanding of Middle Eastern cuisine beyond shawarma and falafel.

The following series of blog posts provide insights on this topic and highlights key learnings from the food safari Newly Weds Foods’ chefs took through Dearborn, Michigan where one of the largest, most storied and diverse Arab American communities resides. Iraq, Yemen, Syria, Morocco, and Lebanon are among the many Middle Eastern countries from where Dearborn residents emigrated. Together the chefs experienced new and inspiring flavors heightened through the use of special cooking techniques. They learned much about the history and traditions of the Middle East and why that region’s palate is so diverse. Although it all felt so foreign in the beginning, the immersion left them food ambassadors to the Middle East’s culture and its peoples.

Come back every week for more about the food safari as well as, information relevant to this Middle East focus. And, enjoy the recipes developed by the culinary team that represent true taste and cultural awakenings.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Three Ways To Cook Sausage

1. Fill a pot with the chosen liquid that the sausages will cook in (i.e. water, beer, apple juice, etc). Cook slowly on the stovetop until internal temperature of the sausages reads 150°F. Remove from heat. When ready to serve, grill sausages over high heat to char.

2. Grill the sausages from raw until fully cooked. Move cooked sausages to a pan of liquid on the grill. Serve straight from the pan or if desired, do one final quick char over the grill before serving.

3. Place sausages in a disposable aluminum pan filled with flavorful accompaniments such as beer, cider, grainy mustard, sauerkraut, and seasoning and simmer over a grill until fully cooked. Then char each sausage directly on the grill and transfer to the side of the grill away from the heat source until ready to serve.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Plus One Your Dog!

Here are a few quick ideas you can use to make your dogs that much better direct from our culinary team at Newly Weds Foods.

1. Hawaiian Dog – A premium hot dog basted with teriyaki sauce, topped with grilled pineapple, sautéed Vidalia onions, Swiss cheese, and shredded lettuce. Served on a toasted ciabatta roll.

2. Hot Dog Wrap – A grilled hot dog sliced into strips with crispy applewood smoked bacon, fresh spinach, mozzarella cheese, and Dijonnaise. Wrapped in a warm spinach tortilla and toasted or panini pressed.

3. Oktoberfest Dog – A German beer braised hot dog, topped with red cabbage slaw, apple-raisin compote, and grainy country mustard. Served on toasted French bread.

More creative toppings:
• Sun-dried tomatoes with crumbled feta cheese and pitted Kalamata olives
• Fried mozzarella sticks with spicy marinara (Frank & Crunch)
• Sweet and spicy orange slaw with Dijon mustard
• Crispy fried onion straws with roasted red peppers and sweet smoky BBQ sauce

Read this article and more like it in our quarterly newsletter, Tasteology!

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