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Celebrate Summer with Ribs on the Barbecue

Celebrate Summer with Ribs on the Barbecue

 

We grill, picnic, celebrate summer with cook-outs, and our masterpiece, Schimmel’s Barbecued Ribs will be on the grill.  I like the flavor of a salty/sweet barbecue sauce, a char on a meaty rib and tender to the bite. In my experience ribs often are over cooked and dry or steamed and tasteless.  The recipe that follows guarantees a perfect barbecue every time. 

I suggest the Bernard Schimmel recipe for Ribs. I like it for 4 reasons

1) memorable flavor (Buzz Savories Honey Mustard)

2) recipe makes reliably juicy and tender ribs

3) easy to make for a few or many

4) all but the barbecue may be prepared a day before people gather

I feel honored to introduce you to a brilliant Chef,  Bernard Schimmel, the creator of the barbecued rib recipe. The Schimmel family were hoteliers in the 1900’s, and  built and supervised their inns with an Olde World charm.

Bernard Schimel, one of the Schimmel Brothers was a recognized  food artist and Master Chef.  On rare and special occasions my family and friends celebrated at the Blackstone Hotel in Omaha and later the Cornhusker Hotel in Lincoln where we happily experienced the Schimmel cuisine and artistry. 

In 1976 Joslyn Art Museum and the Schimmel family published a book, Joslyn Presents Bernard Schimmel’s Masterpieces and in rereading the book, I discovered a recipe for barbecued ribs. The recipe features Honey Mustard, and we know the best in flavor is Buzz Savories All-Natural and Hand-Packed Honey Mustard.

I recommend Schimmel’s recipe for barbecued ribs as a staple, a go-to recipe for entertaining and for family dinners. Make it once, and I believe it will earn a place amongst your favorites.

Eat well!

Betty Anne at Buzz Savories
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Roundup Ribs
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Roundup Ribs

Nebraska's Best Rib Barbecue recipe was created by Bernard Schimmel, a "Great Food Artist" in Omaha where he and his family served elegant food at The Blackstone Hotel in Omaha during the mid-1900's. His book' Joslyn Presents Bernard Schimmel's Masterpieces (1976) published the recipe below: A quote from Mr. Schimmel that I treasure said, "Of all ingredients the truly essential one is care."
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, grilling
Prep Time 30 minutes
Cook Time 1 hour
Servings 6

Equipment

  • grill and oven

What You'll Need:

  • 5 lbs baby back ribs of pork
  • 3 tsp salt and freshly ground pepper
  • 2 whole lemons sliced thin with skin on

Barbecue Sauce

  • ¼ cup molasses
  • 1 ½ Tb butter
  • ½ cup Buzz Savories Honey Mustard
  • ¼ cup rice vinegar
  • 1 Tb Worcestershire Sauce
  • ⅓ cup canned pineapple juice
  • ¼ tsp. garlic powder or a pinch of dried garlic flakes
  • ½ tsp Tabasco or hot sauce of your choice
  • 2-3 Tb pineapple juice or water I like a lighter sauce so I add pineapple juice or water to thin it - your choice thick or thin

How To Prepare:

Preparing the Ribs

  • Place ribs in a single layer on baking sheet. Season with salt and pepper and top with the lemon slices
  • Roast uncovered in a 350 Degree oven for approximately 1 hour.
  • Roast in oven until ribs reach an internal temperature of 150-155 Degrees F for pork medium which will keep them juicy. If well-done is your preference, 160 Degrees F.
  • At this step, the ribs may be cooled and then covered and refrigerated one day or overnight awaiting the barbecue

Barbecue Sauce

  • Blend all ingredients together and bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally then taste.
  • For a lighter/thinner sauce, add additional pineapple juice or water
  • If the sauce appears too thin, simmer 10 more minutes. Watch with care to avoid the sauce burning.
  • Barbecue the ribs on outdoor grill at a medium heat and baste 2-3 times until ribs are hot and acquire an amber/apricot glaze
  • Serve directly from the grill or at room temperature. This recipe may be doubled with ease.

Notes

The baking part of this recipe may be handled a day prior to grilling the ribs. Generously baste the ribs with barbecue sauce during the grilling and keep tabs on the temperature because these ribs were cooked nearly to doneness in the oven phase, and they will taste wonderfully tender and moist with only 20 or more minutes on the grill. The sauce flavors the ribs without burning in the grilling process. Easy!
When you feel a desire for barbecued ribs and have no grill available, this recipe may be started and finished in the oven.
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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

 

June on the Great Plains of Nebraska, and Spring is fulfilling her promise meaning summer’s abundance of fresh vegetables are planted and green tops are pushing up through the soil yet we wait several weeks before harvest.

I’m thinking of you (and me) when I recommend Mediterranean Chickpea Salad for Buzz Savories’ June recipe. This salad tastes fresh and crisp, and offers its colorful style and light, lemony flavor for your next picnic or barbecue.

Mediterranean Chick Pea Salad rises to the top of my salad choices in June. I can buy – cucumber, red bell pepper, cherry tomatoes, and red onion. Parsley appears early in my herb garden, and a frizee of fresh parsley tops off this salad.

Mediterranean Chickpea Salad travels easily–no mayonnaise–and it retains its crunch and spark over 3 days. Make it in one bowl and refrigerate. 

Serve in a large bowl. It’s beautiful! 

The lemon vinaigrette dressing has become my new favorite to highlight fresh vegetables. Freshly squeezed lemon juice and Spicy Beer Mustard meld together to make a memorable salad for a picnic, barbecue, dinner and/or light lunch.

I blend the vinaigrette ingredients to form an emulsion. Use a stick blender or a food processor, although a steady whip motion with a wire whisk mixes the ingredients too.

I like the flavor and creamy consistency of the lemon vinaigrette so much that I pour nearly the entire recipe onto the Chickpea Salad. I save the remains for a smooth, salty fresh dip for cucumbers, radishes, and cauliflower.

Eat well!

Betty Anne at Buzz Savories
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A Salad for Summer-Mediterranean Chickpea Salad

Mediterranean Chickpea salad tastes bright, light and savory. This salad travels well and compliments everything barbecued - hamburgers, spareribs, steaks, chicken, brats... Serve the Mediterranian Salad with an earthy brown bread and a slice of cheese for a light supper or lunch.
Course Salad, Side Dish
Cuisine Italian
Keyword appetizer, Buzz Savories Spicy Beer Mustard, salad dressing, salad, Easy Cooking
Prep Time 20 minutes
Servings 8

What You'll Need:

  • 2 15 oz. cans chickpeas/garbanzo beans these are the same bean
  • 4 medium Persian cucumbers or 1/2 large cucumber large dice
  • 1 medium red bell pepper diced
  • ¼ cup red onion diced
  • 2 cups cherry tomatoes (halved)
  • 4 oz. feta cheese, crumbled
  • ¼ cup parsley, finely chopped
  • Lemon Vinaigrette dressing (as much as you want) use as much as you like or as little

Lemon Vinaigrette

  • ⅓ cup olive oil
  • ⅓ cup fresh squeezed lemon juice
  • 2 Tb Spicy Beer Mustard
  • 3 cloves garlic, pressed , grated or minced
  • ½ tsp salt
  • pepper to taste freshly ground
  • 1 pinch red pepper flakes (optional)

How To Prepare:

  • Combine all ingredients in a qt. jar and blend with your stick blender, blend in a food processor or blend with a wire whip until an emulsion forms
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Grilled Chicken with Honey/Spicy Beer Mustard Glaze

Grilled Chicken with Honey/Spicy Beer Mustard Glaze

 

 

What is summer to you? Sunny days, vacations, golfing with friends, boating at the lake? For us at Buzz Savories, summer brings a lot of flavor and the taste of great food with friends somewhere outdoors, and we grill! 

Our June 2024 recipe for grilling chicken is among my tried-and-true favorite recipes for barbecue. I like it especially because the flavor of the sauce enhances the flavor of the chicken so a win/win for all fortunate diners at your table.

I prefer starting with a whole chicken for 2 reasons:

  1. Grilling a whole chicken with skin-on enhances flavor and helps keep moisture in the meat

  2. To satisfy the guests, all parts of the chicken are available for their choosing

  3. Once I learned how to spatch-cock a chicken, I find it faster, easier and less messy than cutting the parts separately.

I am a fan of the spatchcock process because in under 10 minutes I can cut the backbone out of 5-5 ½ lb. chicken. I flatten the breast bones with a solid whack, and season with salt and pepper and then a gentle rub with olive oil.

To spatch-cock a chicken, I advise acquiring sturdy scissors, especially for use in cutting meat, and a sharp knife.

Place the chicken back-side down on the grill, cover the grill and roast in indirect heat until the instant thermometer reaches 145 Degrees F. No need to flip the chicken, roast the entire process with the back of the chicken on the grill. Then brush with the sauce every 5 minutes until the instant thermometer reads 160 Degrees F.

This lightly flavored and fresh glaze locks the juices into the chicken.

The sweet, spicy, smoky aroma of chicken on the grill brings us together, and we feast.

 
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Spicy, Juicy Grilled Honey Mustard Chicken

Grilled Honey Mustard Chicken is glazed with a tangy and sweet sauce with a punch of spice. Simple to make and full of flavor. Keep it at the top of the list for summer BBQ grilling.
Course Main Course
Cuisine American
Keyword barbecue, Buzz Savories Honey,, Buzz Savories Spicy Beer Mustard, chicken, grilling
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • grill This chicken reipe may be roasted in a 415 Degree F oven if you prefer.

What You'll Need:

  • ½ cup Spicy Beer Mustard
  • ½ cup Buzz Ssvories Local Honey
  • ½ lemon juiced
  • 1 garlic clove smashed and minced or 1 pinch of dried garlic flakes
  • ½ tsp. paprika
  • ½ tsp, salt
  • ¼ tsp, cayenne pepper
  • 1 4-5 Lb. chicken or 4 chicken breasts
  • 2 tsp. olive oil
  • ½ tsp. salt and pepper for seasoning the chicken

How To Prepare:

  • Whisk all ingredients in a small bowl. Reserve 4 Tablespoons of sauce to serve at the table, and the remaining sauce will be the brushed on the chicken as a glaze
  • Spatchcock the chicken (with a scissors remove the back bone and the rib cage) Rub the entire chicken with olive oil, and season the chicken with salt and pepper.
  • Roast the chicken on a grill with indirect heat until an instant thermometer reaches 135 Degrees F. Brush the chicken with the Honey Mustard Sauce every 5 minutes until the thermometer reads 160 Degrees F.
  • The chicken may be roasted in the oven, temperature 415 Degrees (approx. 25 min.)
  • Heat the remaining sauce to a simmer, and serve at the table.
  • Remove the chicken from the grill to a cutting board and allow to rest under foil 5 minutes and serve.
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Buzz Savories Honey Scones with a Rhubarb Compote

Buzz Savories Honey Scones with a Rhubarb Compote

 


When the lilacs bloom and the robins nest, I prepare to celebrate Mother’s Day with a favorite recipe for Honey Scones with a Rhubarb Compote.

Like a nature-made spring tonic, my body welcomes the Vitamin C, Calcium, and Magnesium that rhubarb brings to the table.  

Where do I pull rhubarb (rhubarb is pulled vs. picked), you may ask? I live in a village of 5,000 population. Homes are built in a block design. Houses face the street on every block and an alley is plotted behind the houses and between the avenues. Garbage pick-up, telephone poles and fences line the alleyways, as well as, bushy plants – rhubarb, milkweed, hollyhocks – plants most often listed as undesirable in the impeccable green landscapes surrounding the homes.

I pull my rhubarb fresh from an old/mature rhubarb plant that grows in the alley behind my neighbor’s house. I pull the rhubarb stalks with her permission. The more stalks I pull, the more rhubarb grows from this majestic plant.

The scone recipe is derived from a book published in Great Britain and, a reader will note, the mixing method differs from the usual American technique, adding a bit of fun to the mixing/making of the scones.  

A pleasant honey flavor lingers in every bite of scone. The honey flavor is a consideration here; therefore, buy a local honey.
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Honey Scones with Rhubarb Compote

Buzz Savories local honey scores in the recipe for Honey Scones. The delicate flavors of clover and wild flowers are show cased in the scone. The bright pink rhubarb compote accents the presentation and the flavor.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Buzz Savories Honey,
Prep Time 25 minutes
Servings 8 scones

Equipment

  • 1 2 1/3 inch round pastry cutter (approximately)_ Use a jar or drinking glass to cut the scones
  • 1 baking sheet lined with parchment paper

What You'll Need:

  • 2 ½ cup rhubarb trimmed and cut into 1/2 inch pieces
  • ¼ cup sugar
  • 2 Tb water

Honey Scones

  • 1 ⅓ cup self-rising flour
  • 5 ½ Tb cold butter, cubed
  • ¼ tsp. salt
  • 1 Tb sugar
  • 2 Tb honey
  • ½ cup milk
  • whipped cream, to serve

How To Prepare:

  • Step 1: preheat oven to 400 Degrees Fahrenhart
  • Step 2: Place rhubarb in pan or in glass bowl with suger and water. Cook for 6-7 minutes in micro-wave or simmer on the stove for about 10 minutres until rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
  • Step 3: To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips (or a pastry cutter) until the mixture resembles fine bread crumbs. Stir in salt and sugar and make a well in the center.
  • Step 4: Pour the honey into the center of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife.. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very gently to smooth out the dough. Over-handling the dough will make your scones tough and flat so knead as little as possible. (i tried using a butter knife instead of a spoon to mix the dough, and to my surprise, it works).
  • Step 5: Gently roll the dough out to a thickbess of around 1 inch. Cut into rounds using a 2 1/3 or 2 1/2 inch pastry cutter (or jar/drinking glass top). Cut straight down, no twisting as twisting prevents scones fron rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones - should have 8 or 9 in total.
  • Arrange the scones on a baking sheet lined with parchment paper .
    Brush the tops with extra honey.
  • Bake for 12-15 minutes until risen and golden-brown. Serve warm from the oven split in half, with big dollops of whipped cream and rhubarb compote.
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One Skillet Chicken Pot Pie

One-Skillet Chicken Pot Pie with Spicy Beer Mustard and Thyme

Best in Flavor and Best in Pleasure 

One-Skillet Chicken Pot Pie

One-Skillet Chicken Pot Pie with Spicy Beer Mustard and Thyme

When I review a recipe I score for 5 attributes:  

#1 – Phenomenal flavor   
#2 – Eye appeal  
#3 – Easy cooking and clean-up  
#4 – Six or fewer ingredients   
#5 – Nutritional aspects; good-for-health  

  1. I give the Chicken Pot Pie in Puff Pastry a star for flavor. This recipe tastes amazing because every one of the 16 ingredients blend to produce a creamy, savory flavor, and the puff pastry crust adds a crunch to every bite. 

  2. I give the recipe a star for eye appeal – toasty brown crust and creamy sauce with bright orange carrots and green peas peeking through the topping.

  3. I award the recipe a star for easy cooking and clean-up (one skillet).

  4. NO star for 6 or fewer ingredients -  In fact over 12 ingredients are needed to make the pot pie. I will say that each ingredient is common, and probably all but the chicken and puff pastry are on-hold in your refrigerator or on a pantry shelf now.

  5. I posted a star for  benefits towards health and nutrition because the One-Skillet Chicken Pot Pie with Thyme includes vegetables, chicken, and a toasty carbohydrate in the puff pastry crust, and  is low in fat and salt.  

I think One-Skillet Chicken Pot Pie with 4 out of 5 stars deserves  a place of honor on your table.      

Spicy Beer Mustard lifts the flavor from “good” to  “May I have a second helping?” delicious and adds to the nutritional value of the dish.  

Now Chef’s, …Set oven to 400 Degrees, and take out your 10-inch black-iron or heavy bottom steel skillet and begin cooking!  
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One-Skillet Chicken Pot Pie with Spicy Beer Mustard and Thyme
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One-Skillet Chicken Pot Pie with Spicy Beer Mustard and Thyme

Chicken Pot Pie with Spicy Beer Mustard and Thyme comes together in an hour and uses only one skillet. Buzz Savories Spicy Beer Mustard flavors the savory sauce. Puff Pastry makes a crusty topping to a protein-packed and tasty dinner.
Course Main Course
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, healthy, Light Dinner Meal, main course
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people

Equipment

  • 1 10" oven proof skillet black iron skillet works well with this recipe

What You'll Need:

  • 1 large egg
  • 1 Tb water
  • 1 sheet frozen puff pastry
  • 6 Tb unsalted butter
  • 2 cups thinly sliced leek or onion
  • 1 cup diced carrot (3 carrots)
  • 1 cup frozen peas
  • 6 Tb all-purpose flour
  • 2 ½ cups chicken broth
  • 4 cups shredded rotisserie chicken
  • ¼ cup half & half (optional) I use Carnation canned milk straight from the can or skip the cream entirely
  • 1 Tb Buzz Savories Spicy Beer Mustard
  • 1 Tb fresh parsley chopped optional
  • 1 Tb chopped fresh thyme or 1 tsp. dried thyme
  • 1 tsp kosher salt
  • ½ tsp. freshly ground black pepper

How To Prepare:

  • Roll puff pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3 inch) squares. Set aside.
  • Set oven temperature to 400 Degrees.
  • Remove the skin from the rotisserie chicken and shred the meat.
  • Set skillet on the stove top and turn heat to medium high. Melt the butter and add Canola oil. When butter sizzles, add carrots. Allow carrots to saute' for 4 minutes then add the onions and saute' the vegetables until they are tender enough to be easily pierced with a fork. 6-8 minutes.
  • Sprinkle the 6 Tb. of flour over the vegetables, stir and cook the flour and vegetable mixture for 1 minute.
  • Pour the chicken broth into the skillet and gently stir to incorporate the broth and flour mixture. Simmer the ingredients for 3-4 minutes until thickened.
  • Adding cream is a choice. If you wish, add the cream now, otherwise, continue with the recipe without cream.
  • Add Spicy Beer Mustard, chicken, peas, thyme, salt, pepper and parsley (if using).
  • Taste, and season more if desired. Check the consistency of the sauce. If too thick add more broth. Remove from heat.
  • Combine the egg with the water and whisk until blended. Brush the pasty squares with the egg wash: arrange the squares on top of hot chicken mixture in skillet, slightly overlapping so entire surface is covered. Place skillet on a rimmed baking sheet.
  • Transfer baking sheet to preheated oven. Bake until top is browned and filling is bubbly about 20 minutes. Remove from oven and let stand 10 minutes. Serve.

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Blushing Bee Cocktail

Blushing Bee

Blushing Bee Cocktail

Blushing Bee

I celebrate all things green and growing in April, and toast  to Spring. I’m lifting a glass sparkling with a fresh squeeze of citrus juice and blended with  Buzz Savories local honey. I also lift myself out of my ordinary eating routine through 5 months of winter doldrums with a Spring Tonic.   

Celebrate with the Blushing Bee Cocktail or renew and refresh with the Blushing Bee tonic. Make a honey simple syrup then squeeze a fresh lemon and a lime, add a tablespoon of cranberry juice for the blush then shake with ice.  The cocktail calls for vodka. Call it a tonic or call it a cocktail, sip the Blushing Bee for the light citrus flavor and the aroma of flowering apple trees and lilacs. 

Honey syrup is the key to the refreshing flavor of this sipping aperitif. Honey takes a bow in this drink as it blends with the acid of the citrus juices to make a smooth sipping beverage, thereby acquire a local honey, like Buzz Savories Artisanal Honey, for the flavor and the quality of 100% honey.   

I advise incorporating cranberry juice for color.  I did not want to buy a quart of cranberry juice to add the “blush” to the tonic/cocktail instead I poured 2 tablespoons of cherry syrup from a bottle I saved for months in the refrigerator. The cherry syrup turned the Blushing Bee Cocktail brown!  Cranberry juice adds a rose pink to the mix. 

To double or triple the recipe, make the honey syrup a day or a week before your friends arrive.  Squeeze the citrus several hours prior to the party and refrigerate.   

The shake process takes this drink to a higher level of flavor so fill a quart jar 2/3 full of ice then pour the citrus/honey mixture over and shake, shake, shake, then strain into glasses and serve. 

 
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Blushing Bee
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Blushing Bee Cocktail

A refreshing and pretty-in-pink, sweet & sour drink featuring the flavor of Buzz Savories honey.
Course Drinks
Cuisine American
Keyword Buzz Savories Honey,, cocktail, health drink
Prep Time 20 minutes
Servings 1 person

Equipment

  • 1 cocktail shaker or quart jar and a lid

What You'll Need:

  • 1 ½ oz vodka (optional)
  • ½ cup honey simple syrup (recipe below)
  • ¼ cup sweet & sour (recipe below)
  • 1 Tb cranberry juice
  • ½ cup Buzz Savories Artisanal Honey
  • ¼ cup hot water
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • Fresh mint sprig or lemon slice garnish (optional)

How To Prepare:

Honey Simple Syrup

  • Heat water in a saucepan or in microwave until it simmers. Add honey and mix. Honey melts quickly in hot water. Store at room temperature or refrigerate as desired. Lasts 4 weeks in refrigerator.

Sweet and Sour

  • Combine ½ cup Honey Simple Syrup with ¼ cup freshly squeezed lemon and ¼ cup freshly squeezed lime.

Mix the Blushing Bee

  • Combine vodka (if using), and 1/2 cup sweet & sour mix and 1 Tb. cranberry juice
  • Fill a quart jar (or cocktail shaker) ⅔ full of ice then pour in the sweet and sour and cranberry mix. Shake, shake, shake with ice and strain into a large glass. Garnish (optional) with a sprig of fresh mint or a lemon slice.

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Buzz Savories Deviled Eggs

Deviled Eggs

Savory, Tangy, and a Mouthful of Flavor

Buzz Savories Deviled Eggs

Hard-boiled Egg

Easter brings new beginnings  – forsythia, flowering almond, and wild plum blossoms blooming on bare branches and sunny daffodils, red tulips and deep blue hyacinths lifting their blooms over the shreds of autumn leaves.

Over time, the lowly egg has earned the honor of symbolizing Spring and new life.

At Buzz Savories we honor Spring, new beginnings, and eggs with a recipe for Deviled Eggs that lifts the common egg into the “May I have another, please?” category.

Our Deviled Egg recipe features Spicy Beer Mustard as a prime ingredient for the savory sauce. Buzz Savories mustards evolved from a mixture of 9 natural ingredients creating a rich and interesting old world flavor that adds spice and richness. Serve Buzz Savories Deviled Eggs as appetizers or even better, a colorful, edible centerpiece for your Easter table.

I will repeat as I most often do when speaking about Buzz Savories’ recipes, “Make plenty because guests rave about this tasty protein- packed egg.”
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Deviled Eggs
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Buzz Savories Deviled Eggs

Savory and tangy and a mouthful of flavor - easy to eat and easy to make. Serve as a highlight for your Easter table, charcuterie board, picnic lunch or healthy snack.
Course Appetizer
Cuisine American
Keyword Deviled Eggs & Spicy Beer Mustard, Easy Cooking
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

What You'll Need:

  • 12 large eggs
  • ¼ cup mayonnaise
  • 2 Tbs. Buzz Savories Spicy Beer Mustard
  • 1 tsp. cider vinegar
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 2 Tbs. finely chopped fresh parsley

How To Prepare:

BOILING PERFECT HARD-BOILED EGGS

  • Place eggs in a 2 qt. sauce pan with a lid.
  • Add water to cover by 1 inches (4 cups water, approximately) and cover with the lid.
  • Set heat on high and bring the water to a boil. When water boils, turn off the heat, keeping lid on the pan, and set timer for 20 minutes.
  • Drain the hot water and place eggs in a bowl of icy water to chill - yes, ice IS needed to bring the temperature down to quickly chill the eggs. Chill for 10 minutes then either peel or refrigerate the eggs.

DEVILING THE EGGS

  • Peel the eggs, slice in half lengthwise and scoop out the yolks and place them in a mixing bowl and set the whites aside on a serving plate.
  • Use a fork to mash the yolks until crumbly. or whirl several times in your food processor (not enough to cream the yolks).
  • Mix the mayonnaise, Spicy Beer Mustard, vinegar, salt and pepper in a small bowl.
  • Blend with the crumbled egg yolks.
  • Divide the egg yolk mixture evenly among the egg white halves.
  • Sprinkle with the finely chopped parsley and serve immediately. Deviled eggs may be made ahead, 24 hours, and refrigerated until serving. Garnish before serving.

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Lucky St. Patrick’s Day Recipes

corned beef

Lucky St. Patrick's Day Recipes

Corned Beef Roast & Corned Beef Sliders

Corned Beef and cabbage are considered a traditional St. Patrick’s Day feast around the world yet this combination of beef brisket cured in rock salt and spices and cooked with cabbage did not originate in Ireland. Instead historians think corned beef and cabbage stew was popularized by Irish immigrants to the U.S. because it was less expensive than the real Irish tradition of beef and potatoes often found in Irish stew.

On St. Patrick’s Day, I like to honor the Irish with us today and yesteryear by serving Corned Beef in the shape and flavor of a Corned Beef and Sauerkraut Slider. The recipe recalls a famous sandwich invented in Nebraska – the Reuben Sandwich. The Rueben, also a combination of sauerkraut and corned beef and Swiss cheese was on the menu at the Blackstone Hotel in Omaha, Nebraska, a city known in its early years for its beef packing industry.

Corned Beef Sliders

On St, Patrick’s Day I make and serve the Corned Beef Sliders because my guests and family relish these small sandwiches filled with flavor, and we all feel lucky when we celebrate this savory Irish tradition.

The sauce may join your favorite dips and spreads. The mix of Buzz Savories Spicy Beer Mustard, Thousand Island Dressing and Horseradish Sauce brings flavor to the table and your guests will follow and ask for another.

Corned Beef Sliders require corned beef and this year I’m roasting mine with a Buzz Savories Honey Mustard glaze, Roasting brings out a subtle and delectable beefy flavor, and roasted corned beef slices paper thin so it’s easy to stack on the slider buns. The Buzz Savories Honey Mustard glaze also adds a touch of sweet with heat. Happy St. Patrick’s Day!
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Corned Beef Sliders
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Corned Beef Sliders

Corned Beef Sliders meld easy cooking with mellow flavors that bring your friends back to the table for another. And the sauce plays a mighty role in this simple and delicious slider.
Course Main Course
Cuisine Irish
Keyword Easy Cooking, Light Dinner Meal, spicy beer mustard dressing
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 people

What You'll Need:

  • 1 lb Cooked and thinly sliced corn beef warm the slices in micro-wave or oven
  • 1 cup sauerkraut
  • 1 cup Shredded swiss cheese or 6 slices
  • 1 package Soft slider pretzel rolls or slider buns or 1 package King's Hawaiian rolls sliced in half to form top and bottom sheet

Corn Beef Slider Sauce

  • ¼ cup Thousand Island Dressing
  • ¼ cup Horseradish Sauce find sauce in condiments and not actual horseradish
  • ¼ cup Buzz Savories Spicy Beer Mustard

How To Prepare:

Corned Beef Slider Sauce

  • Combine equal amounts of Thousand Island Dressing, Horseradish Sauce and Buzz Savories Spicy Beer Mustard in a small bowl

Corned Beef Sliders

  • Line a baking sheet with foil and place bun bottoms on the foil
  • Add a layer each of corned beef, saurkraut, Swiss cheese, and the spicy dressing
  • Place tops on the buns
  • Cover the sliders with aluminum foil
  • Heat oven to 350 Degrees and bake the Sliders for 10 minutes then remove the foil and bake for another 10 minutes or until bun tops are slightly brown and Swiss cheese is melting.
  • Serve hot and make plenty since these little Sliders delight the taste buds
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Oven Baked Corned Beef with a Honey Mustard Glaze

Roasted Corn Beef with a Buzz Savoriess Honey Mustard glaze tastes slightly salty with a sweetness that acentuates the brisket flavor. Roasted brisket may be sliced paper thin, and a slow roast tenderizes this delicious meat.
Course Main Course
Cuisine German/American
Keyword appetizer, Easy Cooking, main course, sliders, St. Patrick's Day
Prep Time 10 minutes
Cook Time 3 hours
Servings 10 sliders for 10 people

What You'll Need:

  • 3 Tb. Buzz Savories Spicy Beer Mustard
  • 2 tsp. vegetable oil
  • 2 ½ pound corned beef 3 oz,/ serving = approx. 10

Honey Mustard Glaze

  • ½ cup light brown sugar
  • ½ cup Buzz Savories Honey Mustard
  • ½ cup water

How To Prepare:

  • Preheat oven to 350 Degrees and place a large piece of aluminum foil in oven proof dish with 3-4" sides like a Pyrex casserole.
  • Remove the corned beef from the package. Throw out all packaging including the spice packet. Rinse the corned beef with cold water, pat dry.
  • Blend the Spicy Beer Mustard and the vegetable oil then paint the roast from sides to top and bottom with the mustard oil mixture.
  • Tightly wrap the corned beef with the foil it is resting on. and bake for one (1) hour/lb. of corned beef. If the weight is measured in a fraction like 2 1/2 lbs, round up and bake for 3 hours.

Honey Mustard Glaze

  • Combine brown sugar, Honey Mustard and water and bring to a boil for 5-7 minutes until the mixture thickens to a syrup consistency.
  • During the last 30 minutes of the roasting time, unwrap the corned beef and glaze the roast. Continue baking for 10 more minutes and glaze again one more time.

Serving

  • Allow the corned beef roast to cool for 20-30 minutes then slice in paper thin slices for sandwiches and sliders and/or serve with a sheet pan charred cabbage wedge and a baked potato or potato of your choice (in honor of the Irish)

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Charcuterie Made Simple with Ham & Cheese Sliders

Charcuterie Made Simple

Charcuterie Made Simple with Ham & Cheese Sliders

In Nebraska, the month of March means more sunshine, warmer days, and time reserved to celebrate friendship, March Madness, the Irish among us, and signs of Spring and green. 

See the Charcuterie Made Simple so your entertaining is made easy.  We are featuring Ham and Swiss Cheese Sliders that are sauced and baked for 20 minutes then served warm.  Make them with ease and plan for 2-3/person because their ham and cheese and spicy flavor brings guests back for another and another.   

When planning the Charcuterie Board around the tasty and nourishing Ham and Cheese Sliders, I add a lovely bunch of fresh grapes, crudites, olives in a bowl and maybe chips and a dip.  The melting hot and savory Sliders star in this show so keep it simple.

Charcuterie Made Simple
@bettysayers0 Ham and cheese sliders #sliderrecipes #sliders #mustardrecipe #beermustard #appetizers #charcuterie #longervideo ♬ original sound - Betty A
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    Mix & Match Sets

    $25.00     Select options This product has multiple variants. The options may be chosen on the product page
  • Buzz Savories Spicy Beer Mustard

    Spicy Beer Mustard

    $25.00 – $70.00     Select options This product has multiple variants. The options may be chosen on the product page
  • The Sampler - Buzz Savories

    The Sampler

    $40.00     Add to cart
Charcuterie Made Simple
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Charcuterie Made Simple with Ham & Cheese Sliders

Consider this savory and slightly crunchy ham and cheese snack the ultimate party food. Made with dinner rolls, these baked ham and cheese sliders, brushed with a buttery glaze featuring Spicy Beer Mustard are easier to assemble than individual sandwiches and always please a crowd.
Feature the Ham & Cheese sliders on a Charcuterie Board accompanied by fresh green grapes on the stem, crudites, and a bowl of mixed green and black olives. Add chips and dip if you like, and your guests will munch with smiles all around.
Course Snack
Cuisine American
Keyword appetizer, Buzz Savories Spicy Beer Mustard, Charcuterie, Easy Cooking, flavor rich, St. Patrick's Day
Prep Time 12 minutes
Cook Time 30 minutes
Servings 12 sandwiches

Equipment

  • 1 9"x13" baking pan

What You'll Need:

  • 12 oz package of dinner rolls or Hawaiian rolls
  • ½ lb. thinly sliced, cooked deli ham
  • 2 Tb + 1 tsp Buzz Savories Spicy Beer Mustard
  • ½ lb. thinly sliced Swiss cheese or Cheddar, Provolone, or your favorite melting cheese
  • 4 Tb unsalted butter, melted
  • 2 tsp dried minced onion
  • 2 tsp Worcestershire Sauce
  • 1 Tb poppy seeds
  • ¼ tsp salt

How To Prepare:

  • Preheat oven to 350 Degrees. Line a 9" x 13" baking pan with parchment paper, leaving an overhang on 2 sides.
  • Using a large serrated knife, slice the rolls in half so you have a slab of tops and a slab of bottoms; don't pull the rolls apart because you want them connected.
  • Add 1/2 tsp. water to Spicy Beer Mustard to improve its spreading consistency.
  • Place the bottom half of the rolls in the prepared pan, cut-side up, and spread 2 Tb of Spicy Beer Mustard on top. Add half the ham, layering it evenly over the bread, followed by all of the cheese. Add the remaining ham and finally, the top half of the rolls.
  • In a small bowl, whisk together the butter, Worcestershire Sauce, dried onion, poppy seeds, salt and the remaining 1 tsp Spicy Beer Mustard. Brush the mixture all over the tops and sides of the bread and into crevices.
  • Cover with aluminum foil and bake covered for 20 minutes. Uncover and bake for 5-10 minutes until brown on the top.
  • Slice into individual sliders and serve immediately, Sliders are best served warm and fresh.
  • Make ahead - The sliders may be prepared several hours ahead of the baking process. Cover and refrigerate. Before baking, bring them to room temperature then brush on the butter mixture and bake.

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