Category: Recipe

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Prosciutto, Swiss and Apple Grilled Cheese

Prosciutto, Swiss, and Apple Grilled Cheese

With a recipe idea from a  friend of Buzz Savories in Lincoln,  Nebraska, we transformed the always popular grilled cheese into a crunchy sandwich with layers of flavor, color and spice.

Invite family and friends for Breakfast, or Brunch, or certainly Lunch to share this Buzz Savories  twist on the traditional grilled cheese sandwich.

Breakfast – a grilled sandwich tasting sweet and salty with crunch and chew.

Brunch – spotlight on the Prosciutto, Swiss and Apple Grilled Cheese Sandwich – simple ingredients and easy to assemble and grill.

Lunch -Serve with chips and your family’s favorite pickle.

The chill descends in October, and a serious freeze is predicted tonight.

I’m  grilling a Prosciutto, Swiss and Apple Grilled Cheese Sandwich with a Buzz Savories Honey Mustard Dressing.  I will serve it  hot and accompanied by fruit on a skewer and a bowl of chili or wild rice soup or Campbell’s Chicken Noodle.

In the basement of my mother’s house in Holdrege,  I discovered this ancient grill, probably circa. 1950-(a time in history when G.E. made appliances).  And in perfect working order.

Before this griddle reappeared in my life,  I grilled  in a sturdy  stainless steel skillet or a panini grill.  Press the sandwich as it grills with a spatula.

Arugula grows like a wild thing in my backyard garden. Note: Peppery flavor and lots of crunch-  I’m learning to prefer Arugula’s spice in a sandwich and a salad.

The full recipe for  Prosciutto, Swiss, and Apple Grilled Cheese follows with step-by-step directions, and check into Buzz Savoriesllc.com and see if any others catch your eye!

  • If you’re running low on Buzz Savories Spicy Beer Mustard,  Buzz Savories Honey Mustard or honey visit one of nearly 90 retailers or order online today on this very site

  • If you try the recipe,  I’d love to see how it turns out.  Tag me @buzzsavories

Make and serve this Buzz Savories twist on a traditional sandwich knowing the Buzz Savories Mustards are locally and ethically sourced, all-natural and handcrafted.

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Prosciutto, Swiss, and Apple Grilled Cheese

Flavor of October blending into a creamy yet crunchy and satisfying breakfast sandwich or any-time-of-day sandwich.
Course Breakfast, Main Course, Snack
Cuisine American
Keyword Easy Cooking
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2

Equipment

  • grill pan

What You'll Need:

  • 1 Tb. Spicy Beer Mustard Mustard or Buzz Savories Honey Mustard (if using the honey mustard, skip the additional honey in the recipe)
  • 1½ tsp. Buzz Savories Honey
  • 4 slices Sour dough bread or an Italian or French loaf slice into 1/2 inch thick slices
  • 4 oz. Swiss Cheese or Gruyere' Cheese
  • 4 oz. Thin slices of Prosciutto or shaved ham Recipe detail:  : Select shaved ham if prosciutto is unavailable. 
  • 1 cup Fresh arugula lettuce or spinach You may prefer spinach to the arugula.  Arugula has a peppery flavor that I think compliments the flavor profile although spinach will work as well.
  • 8 1/8" slices A crisp and sour apple - Granny Smith or Honey Crisp (skins left on the apple) Slice 1/8" slices with a sharp knife.
  • ¼ cup butter, softened

How To Prepare:

  • In a small bowl stir together Buzz Savories Spicy Beer Mustard and honey or measure and stir 2 Tb. Buzz Savories Honey Mustard.
  • Top 2 slices of bread with the honey mustard blend.
  • top 2 slices with the cheese, ham, apple and Arugula .
  • Overlap the apple slices and 4 slices/sandwich.
  • Place bread slices with mustard mixture down over the arugula.
  • Spread softened butter over outside of sandwiches.
  • Grill until the bread turns crisp and toasty brown and the cheese is melting.
  • Serve immediately.

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Spicy Italian Sausage Pasta

Spicy Italian Sausage Pasta

October – cool days, painted in rich colors and Robert Scott, an artist friend of Buzz Savories in New York  said, “It’s pasta time!”  He discovered a simple-to-make and deliciously spicy Italian sausage pasta sauce to entertain and nourish Buzz Savories readers.

Spicy Italian Sausage Pasta

 

I like it – lots of flavor, plenty of chew.  I thank Food and Wine for the recipe idea.   http://foodandwine.com

We also created a vegetarian version that comes together in  13 minutes, the  time required to cook the linguini, and also tastes deliciously rich.

Five ingredients – Spicy Beer Mustard, white wine, heavy cream, fresh basil, linguini.

The recipe that follows may become a staple in your food lab because it satisfies the hungry ones and tastes creamy and spicy and fresh.

Linguini and Creamy Herb Sauce

Herbs compliment both sauces, and the recipe asks for 1 cup packed and shredded basil.  I first made it with basil then I mixed basil with parsley, then I mixed basil, parsley and chives.  I’m thinking the next dinner may be a combination of mint, basil, parsley, chives – all tender herbs.

Maybe include fresh oregano if available or a drift of powdered oregano if not fresh.

Then read on for the antipasto Marinated Artichoke that compliments the pasta.  The colorful, crunchy antipasto  brings people to the table.

Make ahead.  The vegetables may marinate for a day or more.  I appreciate Taste of Home  http://Tasteofhome.com  for the recipe idea.

Artichoke Heart Antipasta

 

 “How do I know how  much salt to put in?”

Buzz Savories was founded on the principle that you and I are the chefs.  We create the food, and we season it as we like it because we  trust our senses – our sense of taste, our sense of sizzle, our sense of color, and how this food feels in our mouth as we bite into it to savor the flavor and chew.

I put salt in until I like it – to my own taste, to what I like.

I season to my taste because I  trust my senses although I do not know when or how I learned this.

Maybe the learning is lifelong, and still mysterious.

Photography and cooking share similarities.   Acquire basic skills, practice and then experiment.

Loess Canyons in October

October, and the Nebraska Loess Canyon landscape glows gold, burgundy, bronze, and  copper offset by the turquoise sky and  silvery green grasses.

Don Brockmeier, photographer skillfully catches the sun burnishing the leaves and grasses so that we may share in the beauty of the moment.

The images illustrate his art and mastery of his craft.

His expertise was perfected over years of experience and patience and practice.  He trusts his senses.

Thank you Don Brockmeier, photographer for photos that bring a view and a sense of October in the Loess Canyons and Nebraska Country to Buzz Savories readers.

See the simple and flavorful recipes for Spicy Italian Pasta, Creamy Italian Pasta, and Artichoke Antipasto on these pages.

 
Spicy Italian Pasta and Artichoke Antipasto

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Spicy Italian Sausage Pasta

Spicy sausage with a creamy mustard sauce and fragrant basil - a quick pasta supper with warm, mildly spicy flavors.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • heavy bottom skillet
  • 4 qt. sauce pan to boil the pasts

What You'll Need:

  • 1 lb. penne pasta
  • 1 Tb. olive oil
  • 1 ½ lbs. hot Italian sausage, meat removed from casings. (8 sausages) crumble the meat
  • ¾ cup dry white wine
  • ¾ cup heavy cream
  • 3 Tb. Spicy Beer Mustard
  • 1 pinch crushed red pepper
  • 1 cup thinly sliced basil may mix or replace with parsley, chives, mint, Oregano (2 Tb. Oregano)

Creamy Pasta Sauce - Vegetarian Version

  • 1 lb. linguine
  • 1 Tb. olive oil
  • ¾ cup dry white wine
  • 3 Tb. Spicy Beer Mustard
  • 1 cup thinly sliced tender herbs - Basil, mint, parsley, chives, Oregano (a drift)
  • salt and pepper to taste

Antipasto Marinated Vegetables

  • 3 ribs celery, sliced 1/4 inch
  • ½ medium green pepper, julienned
  • ½ medium red pepper, julienned
  • 1 can artichoke hearts, drained (press out the liquid)
  • ¾ cup ripe olives
  • ½ medium red onion, chopped in 1/2 inch squares
  • 1 cup cauliflower florets

Dressing

  • ¾ cup olive oil
  • 2 garlic cloves, smashed and minced
  • ⅓ cup rice vinegar
  • 1 Tb. Buzz Savories Honey Mustard
  • 2 Tb. minced fresh parsley
  • ¾ tsp freshly ground black pepper
  • ¼ tsp. salt or to taste

How To Prepare:

Spicy Italian Sausage with a Creamy Mustard Sauce

  • Remove the casings and crumble the meat
  • Cook pasta in a large pot of boiling salted water until al dente, drain
  • Heat olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes
  • Add white wine and simmer until wine is reduced by half, about 5 minutes.
  • Combine Spicy Beer Mustard, cream and red pepper flakes and salt and pepper
  • Add Spicy Beer Mustard and cream and simmer for 2 minutes
  • Remove skillet from the heat, add the pasta and tender herbs, toiss to coat. Serve.

Vegetarian Creamy Pasta Sauce

  • Simmer the white wine in a medium skillet until reduced by half
  • Add 1 Tb. olive oil, 3 Tb. Spicy Beer Mustard, and the heavy cream and bring to a simmer
  • Taste and season with salt and freshly ground pepper
  • Remove the skillet from the heat and stir in the shredded herbs, add the pasta to the skillet and gently mix
  • Serve

Antipasto Marinated Vegetables

  • Place 1 inch of water in a large saucepan; bring to a boil or in a glass bowl in your microwave. Add cauliflower florets, simmer, covered, until crisp-tender, 3-4 minutes. Drain.
  • Transfer to a large bowl; all vegetable, artichokes and olives.
  • In a small bowl, whisk, vinegar, Buzz Savories Honey Mustard, garlic, pepper and salt, while slowly adding the olive oil. Heat the dressing in the microwave or on the stove top until it comes to a simmer. Pour over vegetables; toss to coat.
  • Cool to room temperature and add the chopped parsley.
  • Cover and refrigerate until serving.

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Why Spatchcock a Chicken?

 

September and the pace ramps up with Zoom meetings, children’s activities whether being schooled on Zoom or in the classroom, and we in the Midwest also start preparing for winter.  Add Covid19, and the logistics of planning one more task defeats me.

Bringing me to Spatchcocked Roasted Chicken with Mustard Vinaigrette!

I am roasting Spatchcocked Chickens in September because the process and the exceptional flavor fit Buzz Savories’ mission -“Buzz Savories connects people who like cooking flavorful, easy-lift dishes and dining with friends in a social-dustancing setting.”

Only minutes needed to prepare a Spatchcocked Chicken,  and the chicken tastes moist, the skin nicely browned and crispy, roasting time approximately 50 minutes, and no guess work.

The entymology of words interests me.  The word describing this chicken – Spatchcock – probably originated in Ireland in the late 18th century according to Oxford dictionary.  It perhaps is related to the noun dispatch + cock.  Spatchcocked is an abbreviation for Dispatch the Cock and means grilling a bird after splitting it open down the back, and spreading the 2 halves out flat.  See a Spatchcocked chicken below:

 

A spatchcocked bird requires less time in the oven.  That means breast meat won’t be dry. Easy carving.   It also easy to make a pocket between skin and breast meat to stuff the bird with herbs and seasonings.

Thank you Jane, a Mustard Maven in Southern California for introducing me to  Spatchcocked Chicken with a Mustard Vinaigrette.  It has become a staple in my revolving data base of recipes.

Thank you Robert Scott for the food styling and photography.  I will add that the Spatchcocked Roasted Chicken and Panzanella taste as rich and savory and moist as Robert Scott’s photos portray.

Panzanella delightfully accompanies a Spatchcocked Roasted Chicken although all of your favorite side-dishes will compliment this simple to make and juicy bird.

Panzanella

Spicy Beer Mustard makes easy work of blending a Mustard Vinaigrette, and the vinaigrette contributes a bright flavor to the chicken, and also a required dressing for the Panzanella.

I appreciate and thank The Splendid Table http://www.splendidtable.org for contributing to my rendition of Panzanella and Food Network http://wwww.foodnetwork.com for the Spatchcocked Roasted Chicken with Mustard Vinaigrette recipe.

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Spatchcocked Roasted Chicken with Mustard Vinaigrette

A roasted chicken recipe that accentuates chicken flavor and is easy-to-prepare and only 50 minutes in the oven.
Course Main Course
Cuisine Irish
Prep Time 12 minutes
Cook Time 50 minutes
Servings 4

What You'll Need:

  • 4-6 lbs. whole chicken
  • 2 Tb. salt enough salt to season the chicken on all sides with salt
  • 2 Tb. melted butter

Mustard Vinaigrette

  • 3 Tb. Buzz Savories Spicy Beer Mustard
  • 3 Tb. sherry vinegar
  • ¾ cup canola oil
  • ¼ tsp freshly ground pepper
  • ½ tsp. salt
  • 1 Tb. cold water

Panzanella with Red onion, Red and Green Peppers, Tomatoes and Cucumbers

  • 3 cups torn or cubed and toasted bread Select a sour dough bread or ciabatta, or other loaf of bread
  • ½ cup thinly sliced red onion
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • 1 cup cherry tomatoes (halved) or coarsely chopped garden fresh tomatoes
  • 1 cup cubed garden fresh cucumbers If fresh from the Farmer's Market, peel strips from the cucumber leaving strips of green
  • ½ tsp. salt
  • 2 Tb. unsalted butter, melted
  • 2 Tb. olive oil
  • 1 tsp. minced garlic
  • 1 tsp. thyme leaves or herbes de Provence

How To Prepare:

Spatchcocked Roasted Chicken

  • Preheat oven to 450 Degrees F.
    backbone removed
  • Butterfly the chicken: remove innards from the chicken. Put the chicken on a cutting board breast side down. Find the backbone and using a pair of poultry shears or other sturdy kitchen shear, cut up the backbone on one side, and then the other side. Remove the backbone. (save for chicken stock?) Flip the bird over, breast-side up. Press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat.
  • Season the chicken on all sides with salt.
  • Brush the chicken on all sides with melted butter
  • Put the chicken skin-side up on a rimmed baking sheet lined with a rack
  • Put the pan in the center of the hot oven and roast undisturbed for 20 minutes.
  • Then lower the temperatures to 400 degrees F and roast for an additional 30 minutes.
  • The chicken is ready when an instant-read thermometer inserted in the thickest part of the bird registers 155 degrees F
  • Remove chicken from the oven and allow to rest at least 15 minutes

Spicy Beer Mustard Vinaigrette

  • Combine the Spicy Beer Mustard, vinegar, salt and pepper in a small bowl and whisk
  • Gradually whisk in the canola oil and 1 Tb. cold water.
    Taste for seasoning.

Panzanella

  • Preheat the oven to 350 degrees F. In a small saucepan, combine the butter, oil, garlic, herbs and salt. Place over medium-low heat until the butter melts, stirring to mix well
  • Spoon the butter-oil mixture over the torn bread and toss until the bread soaks up the oil mixture.
  • Spread the mixture over a rimmed baking sheet in a single layer and toast for 10 minutes. Give the pan a good shake and continue toasting until golden brown, another 8 to 10 minutes. The bread should be crispy but not dried out and rock hard.
  • In a salad serving bowl, place the toasted bread and pour 1/4 cup of the vinaigrette dressing over the bread. Allow the bread to absorb the dressing, about 5 minutes
  • Toss in the green pepper, red pepper, red onion, cucumber
  • Taste, add more dressing if desired and season

Buy your Buzz Savories products on-line and/or a retail store in your neighborhood.  See the approximately 90 options for where and how to buy your mustards, honey and beeswax candles on the  http://www.BuzzSavoriesllc.com  site.

“MUSTARD HAS A WAY OF ENTERTAINING THE SENSES”

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Grilled Husker Chops with Spicy Beer Mustard Glaze

Grilled Husker Chops with Spicy Beer Mustard Glaze

How To Host a Labor Day Celebration with a Blue Ribbon

The earth whirls

 summer spins away

on Labor Day

 

Labor Day weekend is set-aside to honor You and Me– US, The People for the delicate and ordinary and tedious and amazing work we accomplish in the U.S.A. and in the world.

 

Labor Day Holiday also softens the harsh thoughts of “no-vacation-until-_____time,” and gives permission to rest in the shade of a cottonwood tree and linger in the closing moments of summer.  And to invite young and old, football fans and not – to enjoy great food in a simple setting with low-lift prep. and short clean-up.

 

We are grilling Husker Chops (In Nebraska meaning- 1 inch thick pork chops) to send playful summer on her way and transition into  Hurly-Burly Autumn.

 

See the menu I selected to celebrate Labor Day with my  friends and family. I plan first for flavor because I relish (pun intended) spice, heat, meat, and  fresh flavors, then I plan for simple so I feel comfortable and at ease  enjoying  friends and listening and laughing and telling my stories too.

 

I thank https://www.Maille.com  website for their original brine, grill and glaze recipe.

Grilled Pork Chop with Spicy Beer Mustard glaze

 

This menu is tried and true for me, and I promise that guests will rave and you will smile as they heap praise on you the Grill Master. The menu works for you and me because prepping and grilling this Labor Day Feast feels effortless.

 

Twenty-four or even 48 hours before Labor Day Celebration, buy the chops and place them in the brine and refrigerate. One day prior to the Celebration gather ingredients and make the potato salad recipe.  Brining the chops guarantees moist and a salty, sweet, thyme and garlic flavor in every slice. Extraordinarily delicious! 

The Buzz

Edward Espe Brown, a former Chef at Tassjara Zen Center and teacher writes,  “I want people to be happy.  Not the happy of getting what you imagined wanting, but the happy of kind mind, joyful mind, big mind; the happy of a day of peace, a day of tending, of attending; the happy of being with, not being boss, of greeting, meeting, patience, warmth, generosity.”

 

I like thinking and believing that our days and especially Labor Day will be peaceful, and a day of tending and attending , greeting, meeting, patience, warmth and generosity.  Thank you for opening this space and time in your life for Spicy Beer Mustard and Buzz Savories Honey Mustard and for me to share recipes and thoughts with you.

Grilled Husker Chops with Spicy Beer Mustard Glaze
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Grilled Husker Chops with Spicy Beer Mustard Glaze

Tender, Juicy and Rich in Flavor
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 people

Equipment

  • meat thermometer
  • grill
  • 2 1 gallon zip lock bags

What You'll Need:

For Mustard Brine

  • 4 cups water
  • 4 Tb Honey Mustard
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 4 cloves garlic peeled and smashed
  • 10 springs fresh thyme
  • 4 cups ice cubes

Spicy Beer Mustard Grilled and Glazed Pork Chops

  • 4 1" thick bone-in pork chops
  • 2 T olive oil
  • ½ cup brown sugar, packed
  • 2 Tb Buzz Savories Honey Mustard
  • 4 Tb rice vinegar
  • ½ tsp salt
  • ½ tsp black pepper

How To Prepare:

Mustard Brine

  • Combine water, Buzz Savories Honey Mustard, salt, brown sugar, garlic, and thyme in a sauce pan. Heat until the sugar and salt are dissolved. No need to boil. Remove from heat and stir in the ice cubes to cool the brine before you pour the cooled brine over the pork chops

Brine the Pork Chops

  • Place 2 pork chops per zip lock bag and divide the brine between the 2 bags, seal and refrigerate for up to 2 days or at least overnight. Turn occasionally so that the chops brine throughout and evenly.

Make ahead Buzz Savories Honey Mustard Glaze

  • Anytime that fits your schedule prior to grilling, make the glaze. In a bowl you will take to the grill, whisk together the remaining ingredients, Honey Mustard, brown sugar, 1 Tablespoon each of oil and vinegar, season with salt and pepper.

Grilling the Pork Chops

  • Remove the chops from the brine, drain them, and pat dry. Allow the chops to return to room temperature prior to grilling.
    Grill on med/high heat.
    Place the chops on the grill and brush the tops with some of the glaze.
    Close the grill - cook for 3-4 minutes
    Flip the chops with tongs, and brush again with glaze.
    Close the lid and cook for about 3 minutes
    Turn once more brushing glaze on each side
    Cook each turn of the chop another 2-3 minutes
    145 Degrees - interior temperature of the chops when done
    Remove chops cover with foil and let them rest for about 5 minutes before serving
    Slice thin slices across the grain and serve.

Notes

Important:  Brine the chops in a cool brine, not hot.  A hot or warm brine may cook the chops.
Important:  Do not over cook the chops on the grill.  Test for 145 Degrees and take off the grill.  
Important:  Watch your heat flame when brushing the glaze on.  No need to burn and scorch the chops.
Important:  Allowing the chops to rest for a few minutes after grilling ensures a tender, juicy pork chop.

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Autumn Flavors from Nebraska

 

 

 

 

Autumn 2020,  Covid 19, and

I want tender;  I want rich;  I want savory

 

Goldfinch in the Sunflowers photo by Don Brockmeier, Photographer in Eustis, NE

Autumn on the prairie is flavored by sunflowers and goldenrod.

Sunflowers, swaying  and shimmering in the sunlight  attract finches to their seeds and honey bees to their nectar.

The goldfinch picks the seeds, a favorite food and available for the taking.

Honey bees take advantage of  the late season honey flow, and they pollinate the sunflowers.

Collecting nectar, their fuzzy bodies pass the pollen from flower to flower.

 

Photo of bee flying toward the sunflower by Don Brockmeier, Photographer, Eustis, NE

Bees are packing in the honey to prepare for their long winter’s rest in the hive.

I taste autumn’s splendor in the late season honey harvested from the sunflowers and goldenrod growing in the roadside ditches and patches of prairie.

 

Faces Forward – Don Brockmeier’s ingenious photo of sunflower facing forward and face of bee facing the camera!

The birds, the bees, the prairie dogs show me that autumn arrived, and in their own way they are preparing for short days and a cold winter.

I prepare In my own way, and change my cooking preferences from the hot grill to a low-temp. oven and  a long, slow roast.

 I will celebrate the first autumn days with a tender, fall-from the-bone Boston Butt pork roast baked long and low with an apple juice baste and brushed with Buzz Savories Honey Mustard.

For those with a smoker, this  recipe will elicit raves from your fan base.

 

Pulled Pork Sandwich with a ribbon of coleslaw, crunch of a cucumber, and sweetcorn, red pepper and cucumber relish.  Photo shoot by Robert Scott

Thank you, Don Brockmeier for the glorious photos, and thank you, Robert Scott for

brilliant culinary styling and photography.

See the recipe for a  Boston Butt Pork Roast and a Pulled Pork Sandwich below:

Print

Roasted Boston Pork Butt and Pulled Pork Sandwich

Easy to make and flavored with Buzz Savories Honey Mustard, Boston Butt, roast will welcome autumn
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours
Servings 8

Equipment

  • Dutch Oven with a tight fitting lid

What You'll Need:

  • 6-8 lb. Boston Butt Pork Roast
  • 4-5 Tb. Buzz Savories Honey Mustard
  • ½ cup apple juice or apple cider
  • 1 Tb. salt and pepper seasoning

How To Prepare:

  • Generously season the pork butt with salt and pepper
  • With a pastry brush paint the roast with Buzz Savories Honey Mustard. Cover top, bottom, sides of the roast.
  • Set oven at 250 Degrees
  • Place the Boston Butt Pork Roast, fat side up into a Dutch Oven
  • Pour the apple juice or apple cider into the pot
  • Bake 6 hours or until the meat thermometer reaches 190 Degrees

Pulled Pork Sandwich

  • Buy coleslaw at your favorite Deli
  • Buy a quality bun
  • Acquire a garden fresh cucumber and slice thin
  • Buy or make a relish of diced cucumber, red pepper, fresh sweetcorn sliced off the cob and dressed with a squeeze of lime and a pinch of salt
  • Shred the pork
  • Arrange the pork on the bun, add a ribbon of the coleslaw and finish with slices of cucumber
  • Serve with the sweet corn, cucumber and red pepper relish

Buy your Buzz Savories Mustards, 100% Beeswax candle and Buzz Savories Honey here!

See our Buzz Savories online store on this site.  Order now.

Also find all retail outlets for Buzz Savories products on the Buzz Savories website including on-line sales at

Grow Nebraska http://www.grownebraska.org

and From Nebraska Gift Shop http://www.fromne.com

and Gifts & Things http://giftsandthingsholdregene.com

Check out the Pollinator kiosk at Earl May stores for Buzz Savories mustards and honey, and find Earl May store locations on the Where To Buy section of this website

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August, the Gifting Month, What’s On Your Doorstep?

When life grants you zucchini, make a fritter!

 

 

August is the gifting month across the U.S.A.  Backyard gardens and patio pots spill over with cherry tomatoes, plum tomatoes, grape tomatoes,  cucumbers and red and green peppers.

 

And notice, I haven’t mentioned  zucchini squash because I think if I only whisper about a super delicious zucchini squash recipe that I like to make, numerous large zucchini will appear on my porch with a polite note saying, “I hear by the grapevine that you like zucchini – enjoy.”

It has happened, and will happen again because zucchini vines are producing with abandon  this summer.

 

Fritters  for dinner

Zucchini on the doorstep

Nebraska summer

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Zucchini Squash Fritters

Easy- to- make and mellow to the taste, zucchini squash fritters bring a delightful upswing to dinners and backyard entertaining. Serve them singly with their creamy, bright sauce and sliced tomatoes for a light evening meal or shove the potato to the side and serve a zucchini fritter in its place to accompany chicken on the grill, a pork chop, rib eye steak. All good.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Servings 4

Equipment

  • saute' pan or black iron skillet, any heavy bottom skillet
  • grater

What You'll Need:

  • 1 ½ cups zucchini coarsely grated
  • 2 eggs stir to blend white and yolk
  • ½ tsp. baking powder
  • 6 Tb. all-purpose flour
  • 3 Tb. olive oil

Sauce

  • ¼ cup sour cream
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • ¼ tsp. salt

How To Prepare:

  • Shred the zucchini using the large whole side of a grater or pulse 3-4 pulses with a food processor. The zucchini shreds easily and beware of over processing Drain off the accumulated juices from the shredding process.
  • Whip 2 eggs until well mixed but not frothy
  • Blend the flour, baking powder and egg mixture
  • Mix with 1 1/2 cups of shredded zucchini
  • In a saute' pan, heat 2 Tb. olive oil until it sizzles when a small amount of zucchini mixture is dropped in
  • Pour patties of approximately 1/4 cup of zucchini mixture into the hot oil
  • Saute' 2 1/2 minutes on one side until patty feels firm and the bottom is nicely browned, flip and saute' until the bottom browns
  • Serve with a dollop of sauce

Zucchini Fritter Sauce

  • Blend sour cream, Buzz Savories Spicy Beer Mustard and salt
  • Drop a dollop of sauce on each fritter, or spoon the sauce into a serving bowl and sauce to taste.

A pancake without syrup is like a fritter with no sauce!  Too plain, too simple and boring!

Buzz Savories Spicy Beer Mustard sauce adds a crisp, fresh taste that compliments the zucchini fritter.

Buy your Buzz Savories mustards and 100% Beeswax candle and honey here!  See our Buzz Savories store on this site.  Order now.

Also find all retail outlets for Buzz Savories products on the Buzz Savories website.

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Simply Cook Something Moderately Good

In all times and especially the year of Covid 19, I feel more alive by cooking things and handling things, and making something.  At my most content, I’m someone doing something.

Edward Espe Brown writes in The Most Important Point, “I have no Masterpieces, I’m just cooking.  I simply cook something moderately good, and have a good time and enjoy eating it.  And  invite friends over, and  enjoy each other’s company.”

Summer Relish

 

Pickles belong in the “just cooking” category, and when is a jar of pickle relish considered a masterpiece?

So relax and enjoy the process, the color, the vinegary- pickle smell in the kitchen, and the satisfaction of 4 sparkling jars of  tangy/sweet  pickle relish..

Chicken Sandwich

 

The Summer Relish I’m suggesting  perks up the flavor and adds crunch to a basic chicken sandwich, a vegetarian  sandwich (see Black Bean & Spicy Beer Mustard Burgers at Buzzsavoriesllc.com  September 17, 2018 recipe)  any meat on the grill, a braised chuck roast, a roasted turkey, a pork chop, and hot  dog on a stick, a grilled cheese sandwich!

It’s August and cucumbers, cool and elite  rule in the garden.  Let’s  make Summer Relish, and enjoy eating it and  sharing with friends.

Farmer’s Market growers are showing me their cucumbers in various sizes and varieties and in good supply.  I scoop them up by the sackfuls and make a crunchy,  colorful and delicious summer pickle relish.  Grab all  varieties and sizes of cucumbers, and pick up several pounds of onions  and a red pepper too.

 

Cook something and eat it!  The cucumbers are peaking now.

 

 

 

 

Now for me the fun begins because pickling and canning engage my senses and my thoughts, and lift the angst that Covid 19 inflicts.   I like

  • the smell of vinegar and sugar steaming in the kitchen

  •  to  chop and dice and shred

  • to brine the cucumbers and onions overnight

  •  to wring the brine out of the cucumber and onion mixture

  •  to cook the shredded cucumbers and onions in a sweet vinegar, sugar, mustard syrup

  • to  pack the jars.

  • to screw the bands on tight

  • to print a label giving credit to myself for the beautiful and delicious pickle relish

Please see and make the recipe below:  The Summer Pickle Relish recipe works easily and the equipment requirements are minimal.

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Summer Pickle Relish

Make a 24 hour cucumber relish that enhances the flavor of a Bean Burger to a Prime Rib. Easy to make and rewarding to the cook
Course condiment
Prep Time 2 hours
Cook Time 20 minutes
Servings 4 pints

Equipment

  • 4 16 oz. canning jars with lids and bands
  • canning salt for the brine because canning salt is free of impurities

What You'll Need:

  • 6 large cucumbers finely chopped or shredded
  • ¼ cup canning salt canning salt works best because it carries no other minerals or impurities that may discolor the relish
  • 4 cups yellow or white onions chopped finely or shredded
  • 1 large sweet red pepper chopped finely
  • 2 ½ cups white vinegar
  • 2 ½ cups sugar
  • 2 Tb. Spicy Beer Mustard Spicy Beer Mustard is an Important Ingredient because Buzz Savories mustards mix Turmeric and Allspice and Mustard Seeds into the mustard - each an ingredient that flavors the Summer Relish
  • 1 tsp., celery seed

How To Prepare:

Prepping the Cucumbers and Onions

  • peel the cucumbers, leaving intermittent strips of green peel on the cucumber for added color and cut into 3 inch chunks
  • peel the onion and cut into 3 inch chunks
  • Shred the cucumber and onion with a manual grater on the coarse side or shred it in your Cuisinart. I pulse maybe 4 tines or until every chunk is just shredded, no more.
  • Place in a nonreactive bowl - glass, stainless steel
  • Pour 1/4 cup canning salt over the onion/cucumber mixture, mix well and cover with a clean tea towel
  • Leave overnight or for 4 hours until cucumber and onions release their juices, and the mixture looks wet and soupy

Wring the Juice out of the Shredded Cucumbers and Onions

  • Place a cotton towel or double cheese cloth over a 4 qt. bowl
  • Pour the cucumber/onion mixture into the towel or cheese cloth
  • Pick up the corners of the tea towel and wind them together over your hand, twisting and squeezing. As the towel twists, juices and brine are squeezed out of the cucumber/onion mixture. Work it until the vegetables are just moist but not dripping with juice.
    Toss the leftover brine.

Making the Pickle Solution

  • In a non-reactive sauce pan or enamel roaster, mix the vinegar, sugar, mustard, celery seed
  • Bring to a simmer and stir until the sugar dissolves

Making the Pickle Relish

  • Finely dice the red pepper
  • Combine the onion/cucumber mixture and the red pepper into the simmering pickle solution
  • Cook over medium heat until the onion turns transparent and all ingredients are soft, about 20 minutes.
  • Separate the lids and bands from the pint jars, and wash the jars in a dishwasher or submerge the jars in boiling water for 10 minutes. Either process sterilizes the jars and heats them - hot to the touch.

Canning the Relish

  • Organize the hot jars and the kettle of hot pickle relish on a flat surface, placing the jars on a tray or cookie sheet to collect the spills
  • Ladle the pickle relish into the jars leaving 1/2 inch space between the relish and the top of the jar
  • Wipe the top rim of the jars with a damp cloth to clean the surface and top the jar with a lid and seal each jar with the band. Twisting it tight.
  • Cool on a wire rack or folded tea towel
  • Store in a cupboard or pantry shelf. Shelf life, 1 year.

Purchase Buzz Savories Mustards at a retail store near you.  Find all stores at Where To Buy on https://buzzsavoriesllc.com  and check out our new and useful Shopping Cart also at https://buzzsavoriesllc.com

Talk with me on the Buzz Savories site.  Tell me how Covid19 is changing your at home life and any questions and comments on cooking and social-distance-entertaining with friends.

Posted on by

What’s the Point of Cooking?

I often  feel like a Great Western Flycatcher  hovering above  the earth, fluttering my wings and getting nowhere.

Covid19 news and the sorrows co-existing with the pandemic fill my mind with grave concern, dread and  futility.

What’s the point of cooking?   Why chop the onions, grill the chicken, plant the basil, parsley and chives?

In my search for simple ways to wake-up and feel alive again, I’m drawn  to Don Brockmeier’s   photographs of the prairie wilderness.  His photos tell an intimate story of birds, insects, mammals  doing things and handling things and attending to the business of life and living, serving their purpose yet  often playful.

To get my feet on the ground,  I’m learning to handle earthly things, avoid carelessness  and respond carefully.  That may mean scrubbing the pots, cleaning the kitchen and preparing the vegetables and grilling the chicken.

It may also mean noticing the bird song and watching the bumble bee rolling in the pollen,

 

the Monarch visiting the milkweed

and the Western Flycatcher singing  in the stillness of a summer morning.

Western Flycatcher

Simple and profound ways to help me separate from the fears and stresses of this time and to wake up to the moments that are mine to live.

So I chop the onions with care, attend to the pot washing and the grilling, and I search out Brockmeir’s photos to divert my walk of dread into feeling alive and connected to the earth.

 

Thank you to Don Brockmeier for the bird, butterfly and bumblebee photos.  Find Brockmeier photos on Instagram on occasion and Nebraskaland http://magazine.outdoornebraska.gov. and Nebraska Life http://nebraskalife.com

I appreciate Epicurious for the Mustard Barbecue Sauce – South Carolinia style     http://epicurious.com  

Mustard Barbecue Sauce – South Carolina style enhances the flavor of the grilled chicken instead of masking it.  I like the slightly sweet, spicy, and rich message to my taste buds.  I think you will enjoy, and the directions work exactly as printed.  Try it!

Check out Buzz Savories products on this site and note the shopping cart option.

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Grilled Chicken with Mustard Barbecue Sauce

A grilled chicken recipe everyday simple, light in calories and rich in flavor
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • heavy kitchen shears

What You'll Need:

  • 2 Tbs. olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar packed
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • ½ cup Buzz Savories Spicy Beer Mustard or Buzz Savories Honey Mustard
  • 5-6 lbs. skin=on, bone-in chicken
  • 3 Tbs. kosher salt

How To Prepare:

South Carolina-ish Barbecue Sauce

  • Mix vinegar, brown sugar, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup Buzz Savories Spicy Beer Mustard or Honey Mustard in a medium bowl. Can be made several days ahead.
    Spicy Beer Mustard

Preparing Grill

  • Prepare a grill for 2-zone heat (for a charcoal grill bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat.
    Clean and lightly oil the grate.

Preparing the Chicken

  • With kitchen shears, begin cutting from the but end on both sides of the backbone. Remove the entire back bone and the neck and set aside for broth or toss. Remove the giblets and the same.
    backbone removed
  • With a sharp knife cut in 2 halves, leaving intact the breast, thigh, leg combination.
  • Season the chicken on all sides and top and bottom with the 3 Tb. of kosher salt

Grilling

  • Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes
  • Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 150 Degrees F, 15-20 minutes
  • Uncover grill and using a brush, generously baste chicken with reserved sauce.
  • Continue to grill, turning every 1-2 minutes and basting all sides, until the internal temperature o thickest part of breast registers 155 Degrees F and sauce is shiny and lacquered, about 6 minutes.
  • Transfer chicken to a cutting board. Let rest 10 minutes before serving.
Posted on by

Simply Summer

July 2020, and I feel like a bug in a bottle or  possibly, caught in a chrysalis. From inside my chrysalis, I see hollyhocks, zinnias  and hydrangea in bloom, leaves and twigs and grass, and I listen to news reporting on Covid19.  I’m   fearful  of this contagious and ravaging virus, and I hesitate to emerge from the safety of my chrysalis to fully engage in my work, with friends and our community.

A definition of chrysalis –  “a transitional state in which a metamorphose takes place,” and I ponder  the changes that may endure as I adapt to long term social distancing and withdrawal from the  community as I knew it.

At the same time, it’s helpful to remember times in my life that were really sweet, really wonderful, and often it’s a food experience.  I remember my mother’s homemade, salty crispy bread sticks, so good with a pat of butter.

I treasure memories of my long ago friend, Julie Hathaway when together we  tiptoed  through her father’s luxurious vegetable garden and picked  English peas, opening the pods with great care to see the pale green pearls  arranged 6 in a row.

We munched on the sweet  peas, and in the tomato row, we carefully placed our small hands around the warm, plump and vibrant red tomatoes although never plucking, knowing from a young age that tomatoes were serious food (Julie’s mother canned  60 qts. of tomatoes every summer).

Fresh from the vine tomato

Today I like remembering the magical garden and remembering  a time when I felt really happy and at home in the world.

Years later, I attempted to grow a garden similar to my childhood memories, and Julie sent me her Tomato Lucia recipe.

Lucia is derived from the Italian word meaning light.  I associate tomatoes with warm (hot) and often windy Nebraska  days, and  showers of sunlight.

Julie’s Lucia Tomatoes taste like summer – earthy,  juicy, savory and sweet.  A perfect compliment to  sun-ripened  Farmer’s Market tomatoes.

I reserve a place in my refrigerator for a ceramic  casserole filled with Lucia Tomatoes  from July to September.

I often toast a thin slice of sour dough bread and layer on a meaty slice of a Lucia tomato.  Invite Lucia Tomatoes to accompany your el fresco dining this summer.

If you have yet to taste the Back Alley Bakery sour dough bread baked in a wood-fired brick oven, visit the Back Alley Bakery in Hastings for a loaf   Http://www.backalleybakery.com   or in Nebraska order Backalley Bakery breads from Nebraska Food Coop http://www.nebraskafoodcoop.org

 

simply Summer

 

 

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Lucia Tomatoes

A make ahead marinated appetizer and/or salad rich with a tomato's version of sunshine and bursting in fresh, juicy flavor
Course Salad
Cuisine American, Italian, Mediterranean
Prep Time 15 minutes
Servings 4

What You'll Need:

  • 8 large tomatoes, garden fresh
  • 1 ½ Tb. Spicy Beer Mustard
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ½ cup chopped tender herbs (parsley, basil, chives) or only parsley
  • 1 clove garlic, minced or shaved in your micro zester
  • 2 tsp. salt
  • ½ tsp. freshly crushed pepper

How To Prepare:

Lucia Tomatoes

  • Slice tomatoes in 1/2 inch thick rounds
  • Mix Spicy Beer Mustard and red wine vinegar in a 1 cup bowl
  • Drip the olive oil into the vinegar/mustard mixture blending into an emulsion
  • chop the tender herbs into a frizee or the level of coarseness that you like
  • dice or micro-grate the garlic and add to the dressing
  • Mix the herbs into the dressing
  • add the salt and grind the pepper and blend all ingredients
  • Place tomatoes in a glass or enamel container
  • Pour the dressing over the tomato slices, cover and refrigerate for up to 3 or more days
  • Serve on a plate with a sprig of basil and slice of toasted sour dough bread

 

Lucia Tomatoes

 

 

Welcome to the Nebraska Prairie Museum in Holdrege, a recent addition to our exclusive retail businesses  that feature the Buzz Savories line.

Stroll through  the Nebraska Prairie Museum collections including a church, school and farmhouse built in the late 1800’s along with actual machines and items employed in  farm work, household, business,  entertainment and art of the immigrants who arrived on this prairie grassland with nothing but hope and a vision, and where they built and cooked and sewed and manufactured lifestyles and a community that endure today. See photos of the displays and original buildings of the early settlers at http://www.nebraskaprairiemuseum.com

telephone:  308-995-5015

address:  2701 Burlington, Holdrege, NE 68949

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