Experiencing trouble printing from the main recipes page? Use this page to print directly from a list of all our recipes below.
Hummus Drizzled With Tickle Your Palate Habanero Sauce
INGREDIENTS »
1/4 - 1/3 c. Tahini
2 Tbsp. lemon juice
1 tsp. cumin
1 tsp. salt
1 can garbanzo beans drained
3 cloves of garlic minced
Olive oil to taste and consistency that you want
Place all ingredients into a blender. Blend until smooth. Drizzle with Habanero Sauce Enjoy!
Margie's Grilled Turkey Breast
Love this on a nice summer’s evening, when you can grill and eat out on the picnic table!
INGREDIENTS »
2 lg. shallots minced
½ c. freshly squeezed orange juice
4 tsp. grated orange peel minced. (Just mince the peel, not the white pith. The white pith will make the marinate bitter.)
3 tbsp. olive oil
3 tbsp. fresh rosemary minced
2 tbsp. balsamic vinegar
1 tbsp. honey
¼ cup of Tickle Your Palate Habanero Sauce
1 (approx... 1 ¾ lb.) boneless skinless Organic turkey breast
For marinade:
In a mixing bowl add all ingredients except turkey breast together and blend.
For turkey:
Flatten turkey breast to about 1 inch thickness.
Put marinade and turkey breast in a plastic zip lock bag and refrigerate for 6 – 12 hours, turning occasionally. Heat Barbecue to medium. Cook turkey breast for about 12 minutes a side and baste with marinade as you cook. Cover with foil and let stand for 20 minutes. Slice diagonally across the grain. If you would like to serve the extra marinade, make sure you cook it in a saucepan. Bring it to a boil and boil for 5 to 10 minutes. (Do not use marinade without cooking it!)
A Family Favorite Pot Roast
Serve this with mashed potatoes or wide noodles. | An Alice Waters Recipe
3 oz. Monterey Jack cheese, shredded (about a cup)
1 tbsp. butter
1 med. onion, minced
1 med. celery rib, minced
2 tsp. minced fresh thyme leaves
1 tsp. paprika
1 med. garlic clove, minced
¼ cup tomato juice (I use ketchup)
½ cup chicken broth
2 eggs
½ tsp. unflavored powdered gelatin
2/3 cup crushed saltines, (I use bread crumbs or panko)
2 tbsp. minced fresh parsley minced
1 tbsp. soy sauce
1 tsp. Dijon mustard
¾ tsp. kosher salt
½ ground black pepper
2 lbs. Manchester-Farms ground chuck
Glaze »
½ cup ketchup
¼ cup cider vinegar
1 tsp. hot sauce
½ tsp. ground coriander
For Meatloaf:
Preheat the oven to 375 degrees. Put the oven rack in the middle position.
Melt butter in a 10 inch skillet over med. high heat, add onion & celery and cook. Stir until brown for 6 to 8 minutes. Add the thyme, paprika and garlic, cook… stirring until fragrant, about 1 minute. Reduce the heat to low and add the tomato juice or I add ketchup... Cook, stirring to scrape up the browned bits from the skillet, until thickened. Maybe a minute. Transfer to a bowl and set aside and cool.
Whisk the broth & eggs together in a large bowl until combined. Sprinkle the gelatin over the liquid and let stand for 5 minutes. (I don’t always do this and have not noticed much of a difference). Stir in saltines, panko or breadcrumbs, cheese, parsley, soy sauce, mustard, salt, pepper, and onion mixture. Add Manchester-Farms ground chuck and mix together with your hands. Mix until combined.
Transfer to a foil line 10x6 inch loaf pan. Spray the foil with canola or olive oil. Add the mixture to the pan. Bake until the center temperature is about 55. About an hour…
Remove from the oven.. Turn the broiler on… Add glaze to top of meatloaf and put into the oven for about 5 min. Let meatloaf cool for 20 min.
(I forgot to tell you about the glaze!)
Combine all ingredients in a small saucepan; bring to a simmer over medium. heat and cook, stirring, until thick & syrupy, about 5 minutes.
Marinated Manchester-Farms Flank Steak
Serves »
4
Prep Time »
10 minutes
Marinate Time »
2 - 4 Hours
INGREDIENTS »
2 Pounds Flank Steak
¼ Cup grainy mustard
2 Tablespoon lime juice
1 Teaspoon Worcestershire Sauce
1 Tablespoon Soy sauce
1 Tablespoon Hoisin Sauce
1 Teaspoon Garlic, minced
1 Teaspoon Fresh Ginger, mince
Mix together and marinate for 2 to 4 hours.
Heat grill to medium high.
Grill for 4-6 minutes a side.
Swordfish with Avocado & Cilantro Salsa
Serves »
5 - 6
INGREDIENTS »
2 lbs. Fresh Harpoon caught Swordfish
2 Ripe Hass Avocado, cut into ¼ inch dice
3 TBSP Olive Oil
2 ½ TBSP Fresh Lemon Juice
½ Cup sliced Scallions
2 Garlic minced
¼ tsp. Kosher Salt
5 – 10 Dashes of Tickle Your Palate Orange Habanero Sauce (or to taste)
¼ Cup Cilantro Chopped
Mix together all ingredients except Swordfish.
Grill Swordfish for 3-4 minutes a side, do not overcook. Add Salsa on top of Swordfish and serve.
Dried Cherry Chili
Very Delicious! | Adapted from Seasons & Celebrations
Ground Olivette Jurassic Salt and white pepper to taste (I just use my own kosher or sea salt)
2 avocados, cubed
Add a splash of Tickle Your Palate Habanero Sauce
Combine shrimp, tomatoes, onion & peppers and mix together thoroughly. Stir in the Olive oil, white Balsamic & lime juice. Season with Salt & cracked white pepper to taste. Let the mixture sit for 30 minutes so that the flavors can marry. Before serving, slowly stir in the cilantro & cubed of avocado. Garnish with extra lime wedges and a splash of Tickle Your Palate Habanero Sauce.
Stuffed Clams
INGREDIENTS »
1 dozen clam shells
2 cans (6 ½ oz) minced clams & their juice
½ stick of butter
¼ c. minced onion
1 ½ tsp. dried oregano
1 tsp. garlic powder
2 Tbsp. chopped fresh parsley
½ cup bread crumbs (I prefer panko)
4 tsp. minced red pepper
¼ lb. bacon cooked and chopped
4 tsp. grated parmesan
Top with a splash of Tickle Your Palate Habanero Sauce
Melt butter in a saucepan on medium heat. Add clams, their juice, onions, herbs, spices, red pepper & bread crumbs. It should be a moist crumbly consistency.
Fill each clam shell, top with bacon, 2 drops tabasco & grated cheese.
Bake 350º for 35 minutes.
Margie's Sassy Sauce
INGREDIENTS »
¼ stick of butter
1 tsp. of garlic powder
â…“ cup of Tickle Your Palate Exquisite Habanero Sauce