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Sumptuous Salmon Filet – in Minutes

Roasted Salmon Fillet

How to Make a Sumptuous Salmon Fillet (in minutes)

Sumptuous Salmon
Sumptuous Salmon

Nebraska, known as the Beef State, hosts Buzz Savories’ corporate office, 6.64 million cattle, and only 1.8 million Nebraskans. Cattle outnumber Nebraskans nearly 4 to 1.

Generally, Nebraskans prefer Beef for Dinner. We buy aged and prime quality beef products, and we grill it, roast it, fry it and make it into meatloaf.

Then we want salmon. A friend who owns a prominent meat market in Nebraska requested a sure-to-satisfy recipe for salmon. He says, “A time comes in mid-week when I want SALMON for dinner. I want an easy recipe that tastes great every time.”

His request became my quest, and I researched and tested and bought more salmon steaks and tested again and again until I finally arrived at Ina Garten’s rendition of a baked salmon fillet. I tweaked it a bit to arrive at the Sumptuous Salmon Fillet, and I dedicate the recipe that follows to Matt at Fritz’s Meat Market. 

Buzz Savories Honey Mustard or Spicy Beer Mustard are must-haves in this recipe. Buzz Savories mustards are blended of seven natural ingredients – yellow mustard seeds, brown mustards seeds, mustard powder, Olde Creamery Stout, cider vinegar, turmeric, allspice, salt, and honey. These ingredients, when blended, packed and heated to 180 degrees F., taste slightly sweet (Honey Mustard twice as sweet as Spicy Beer Mustard), 100% savory and rich with layers of flavor.

The Buzz

Bee Notes
Don Brockmeier Photographer

Mid June, and we set supers on the hives that are bursting with bees, upwards of 60,000 bees/colony.  These colonies are needing more space to make and store nectar so we add a box of wood frames, called a honey super.  Each super holds 10 frames made  of a plastic imprinted with hexagons. 

The young bees build the beeswax honey containers (the cells) atop the imprints. 

Only young bees make the discs of beeswax that build the honey comb. Soon after a new worker bee emerges, it begins producing wax. The young honey bee workers have four pairs of special wax-secreting glands on the undersides of their abdomens. From these glands, they secrete liquified wax, which hardens into thin scales when exposed to the air.

We usually place 2 supers per hive when the bee population covers and extends beyond every frame in the two brood boxes. A queen excluder separates the honey supers from the laying queen keeping eggs and larvae separate from honey storage frames.

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Roasted Salmon Fillet
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Baked Salmon Fillet

Fifteen minutes of prep. time, seven minutes in the oven, and a moist, perfectly seasoned salmon filet is for dinner.
Course Main Course
Cuisine American
Keyword Light Dinner Meal
Prep Time 15 minutes
Cook Time 7 minutes
Servings 4

What You'll Need:

  • 4 6-8 oz salmon fillets or a 1.5 lb. slab of salmon Buy skin on fillets
  • ⅔ cup Panko crumbs
  • 2 Tb. fresh parsley, chopped fine or combine chives, fresh dill, parsley
  • 1 tsp. grated lemon peel
  • 2 Tb olive oil
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • ½ tsp salt and pepper to taste

Lemon and Yogurt Sauce for the Salmon

  • 6 Tb. fresh squeezed lemon juice
  • 1 garlic clove grated
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 2 cups yogurt

How To Prepare:

Salmon Fillet

  • Preheat oven to 425.
  • In a small bowl mix together the Panko crumbs, parsley, lemon zest, half the salt and half the pepper.
  • Place salmon fillets, skin side down on a board. Brush the tops of the fillets with Spicy Beer Mustard. Brush lightly. No need to pack on the mustard. Spicy Beer Mustard adds flavor and retains moisture as the salmon bakes.
  • Sprinkle generously with salt and pepper and press Panko thickly on top of the mustard on each fillet. The mustard will help Panko adhere and add flavor to the salmon.
  • Heat vegetable oil over medium high heat in a 12" heavy skillet or griddle suitable for baking in a hot oven. When oil is very hot, add salmon fillets, skin side down. Sear 3-4 minutes without turning.
  • Transfer to a hot oven for 5-7 minutes or less until salmon is almost cooked through and Panko browns. Remove from oven and tent with aluminum foil and allow to rest for 5-10 minutes.
  • Check for doneness (salmon flakes when done) I like the thickest part of the salmon fillet underdone because it cooks more under the aluminum foil tent.
  • Serve warm or hot with lemon slices and Lemon and Yogurt Sauce.

Lemon Yogurt Sauce for Salmon

  • Mix and blend lemon juice, grated garlic, salt, pepper and yogurt.
  • Serve with the roasted salmon and garnish with lemon slices and a fresh herb bouquet.

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Buzz Savories Famous Baked Beans

famous baked beans

Buzz Savories Baked Beans

Lily of the Valley and lilac perfume the air in my neighborhood, and I’m thinking of Memorial Day weekend and celebrating friendship, family and ancestors. In Holdrege, and so many communities in America, families decorate the ancestors’ grave sites and then meet in parks and backyards to enjoy picnics, barbecues and deck parties. We are shareing the cooking tasks, and I have been requested to bring my Le Creuset Dutch oven filled with Buzz Savories Famous Baked Beans.

The texture and flavor of Great Northern beans provide the fundamentals for the recipe, and Buzz Savories Spicy Beer Mustard accents the layers of flavor. I serve the beans baked to a caramelized perfection in a savory, rich, tangy barbecue sauce, and I like them hot, room temperature or cold. They pack and carry with ease, and I consider the Buzz Savories Baked Beans one of life’s simple pleasures to make, serve and share.

I thank The Splendid Table for the recipe.

To accommodate vegetarians, I cook the beans as described in the recipe that follows, then divide them into two Dutch Ovens. In one, I sauté the onions in olive oil for the vegans and in the other, I sauté the onions in oil from the bacon.

Great Northern Beans
Great Northern Beans soaking in water.

The Buzz

Bee Notes
Don Brockmeier Photographer

What is honey? Honey is made by thousands of honeybees who suck nectar into a special stomach called the honey sac. They create an assembly line and regurgitate that nectar into each other’s honey sacs until it thickens into honey. The bee nearest the honeycomb then spits it into one of those tiny perfect hexagons.  

(Source: Alex Beggs, NewYorker Magazine, May 2021)

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Caramelized Baked Beans
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Buzz Savories Famous Baked Beans

Buzz Savories Famous Baked Beans are caramelized, sticky, sweet-tart and smoky, perfect for accompanying grilled hamburgers, hotdogs, steaks, chicken, or a ham sandwich. Putting it simply, these beans are famous because of their flavor and the pleasant chew they offer in the mouth.
Course Main Course, Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 5 hours
Servings 8 people

Equipment

  • Dutch Oven or any heavy 6 qt. pot that can go into the oven.

What You'll Need:

  • 1 lb. dried Great Northern beans
  • 1 tsp. ground allspice
  • 4 large garlic cloves coarsely chopped
  • 4 medium onions chopped
  • 1 lb. good-quality sliced bacon sliced into 1-inch squares
  • 4 Tbs. olive oil for the vegetarians at your table
  • ⅓ cup Buzz Savories Spicy Beer Mustard
  • 1 lb. dark brown sugar
  • ½ cup cider vinegar, or to taste
  • 2 tsp. Tabasco sauce
  • salt and freshly ground pepper to taste

How To Prepare:

  • Cover the beans with boiling water and soak 2 hours, or cover with tap water and soak overnight, then drain.
  • Place beans into an oven-proof 6-quart pot and cover with two inches of clean water.
  • Stir in the allspice, 2 of the garlic cloves, and 1 of the chopped onions. Bring to a slow boil, then reduce to simmer. Cook beans until soft.
  • Drain the beans, saving the liquid. Clean the pot.
  • Set the pot over medium heat and add the bacon. Slowly cook until it has given off most of its fat, but the bacon is not crisp.
  • Spoon off all but about 4-5 tablespoons of the fat. Stir in the rest of the onions and saute' them until soft.
  • For the vegetarian preparation, separate desired proportion and spoon the beans into a heavy bottomed pot. Add 3-4 tablespoons of olive oil and a portion of the chopped onions. Saute' the onions until soft.
  • In both pots, add the remaining garlic and cook about 30 seconds. Return the cooked beans to the pot and stir in the brown sugar, vinegar, mustard, Tabasco, and a good amount of black pepper.
  • Add about 2 cups of the reserved bean liquid or enough to make a slightly soupy mixture.
  • Bring to a simmer and taste for sweet-tart balance and salt.

Baking

  • Bake covered in 325 degree oven for 2 hours.
  • Uncover and bake another hour, or until the beans are thick and look almost glazed.
  • As the beans bake, taste them and add more vinegar and other seasonings as needed. Serve hot or at room temperature. They reheat beautifully.

Notes

These baked beans can also be cooked in an InstaPot following InstaPot instructions.

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Filet Mignon with Spicy Beer Mustard and Mushroom Sauce

Filet Mignon with Spicy Beer Mustard and Mushroom Sauce

Mother’s Day 2021 and I want our celebration dinner to elicit  a “Wow”  response  around the table.

The elegant and easy Filet Mignon with Mushroom and Mustard Sauce (or filet de boeuf a’ la moutarde at aux champignons, as they say in France) impresses guests, and the rich, earthy flavor makes a food memory that endures over time. I thank my Parisian neighbor Sophie for the translation.

Ina Garten, the Barefoot Contessa (https://barefootcontessa.com)developed the recipe that follows, and I riffed on it too.

I invite Buzz Savories Mustard Mavens to grill the filets outdoors on your deck or patio or beside the picnic table in the campsite by the lake.  Bring a meat thermometer. It’s important to grill only to medium rare or rare to achieve maximum tenderness with every bite and if you are serving grass fed beef.  Grass fed overcooks quickly, so measure temps.

I purchased full of flavor and tender grass-fed beef from Piedmontese beef http://crowdcow.com. The company raises especially tender and tasty Piedmontese beef on grass, and ships in the U.S. arriving frozen at your doorstep.

If you prefer the juicy flavor of Nebraska beef raised on grass and finished with corn, consider ordering from Nebraska Star Beef, a Holdrege Nebraska company. https://nebraskastarbeef.com

Each company raises, finishes, packs and ships a superior beef product.  On the other hand, if you are so fortunate to be living in Nebraska, you can also visit your local meat market for beef raised, fed and packed in Nebraska.

The choice is yours whether to add Cognac or brandy to the sauce. Jane Anello, who first made the recipe, incorporated the Cognac, and I think Cognac adds a mysterious and unique flavor to the sauce. Since the lovely dinner in the Anello home, I make the sauce without Cognac, but I always remember to add the sherry wine at the end of the mushroom sauté .

I appreciate the elegance and simplicity of filet de boeuf a’ la moutarde at aux champignons.  I keep the dinner simple by serving fresh roasted asparagus and a crusty sour dough bread, and if you like, a glass of your favorite French wine.

Enjoy the cooking process and your friends and family seated around table, eat well and write me a quick comment on the contact page.

Happy Mother’s Day 2021!

The Buzz

Bee Notes
Don Brockmeier Photographer

5 Ways to Save the Bees

  1. Plant a bee garden
  2. Go chemical-free for the bees
  3. Provide trees for bees – bees get most of their nectar from blooming trees
  4. Create a bee bath (a shallow birdbath) to provide water for the bees
  5. Build home for native bees – 70% of solitary bees live underground and 30% live in holes in trees or hollow stems
  6. Search the following website to locate pollinator plants suitable for your county in the U.S.A. https://www.nwf.org/nativeplantfinder/
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Filet Mignon with Mushroom and Mustard Sauce
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Filet Mignon with Mustard and Mushrooms

A classic steak complimented by an elegant and simple mushroom and mustard sauce.
Course Main Course
Cuisine American, French
Keyword Easy Cooking
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people

Equipment

  • heavy bottomed skillet
  • outdoor grill or indoor oven

What You'll Need:

  • 4 10 ½ oz. each beef filet (2-inch thick)
  • 2 Tbs. canola oil
  • 1½ Tbs. salt
  • 2 tsp. fresh ground black pepper
  • 2 Tbs. unsalted butter
  • 12 oz. cremini mushrooms, stemmed and sliced thin
  • 2 Tbs. dry sherry
  • salt and pepper
  • 1 Tbs. olive oil
  • ½ cup shallots, minced or the whites of fresh green onions
  • 3 Tbs. Cognac or a good brandy
  • 1¼ cup heavy cream
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 2 Tbs. fresh parsley, minced

How To Prepare:

  • Preheat oven to 400 degrees F.
  • Heat a large (10-inch) cast-iron skillet or other heavy bottomed skillet over high heat for 5-7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the salt and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat.
  • When the skillet is very hot, add the filets and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side.
  • Transfer the steaks from the skillet to a sheet pan and place in the oven for 8-12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan with aluminum foil, and allow to rest for 10 minutes.
  • Meanwhile, heat the butter in the skillet that you seared the filets. Add the mushrooms and saute for 4-5 minutes, until they release their juices. Stir in the sherry and cook for 10-12 minutes, until the mushrooms are cooked through. Sprinkle with ½ tsp. salt and ⅓ tsp. pepper. Spoon the mushrooms into a small bowl and set aside.
  • Add olive oil to the skillet, then the shallots, and cook over medium heat for 2 minutes. Add brandy and stir to deglaze the skillet, and cook for 2 minutes, until the brandy evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the Spicy Beer Mustard and taste for seasonings. If the sauce is too thick, add more cream.
  • Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each place with parsley. Serve hot.

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Honey Cake

Honey Cake

The Honey Cake

The marvelous Buzz Savories Honey Cake stands above the vast array of cakes due to its floral flavor of artisanal honey (Buzz Savories Honey) and a moist, tender crumb and ease of making and baking.  The trick here:  use  local, single-source honey.

Honey Cake
@bettysayers0 Honey Cake is so simple and yummy! Perfect with your favorite blend of tea. #honeyrecipes #cakesoftiktok #honeycake #cakerecipestepbystep #honeybees #beesoftiktok #short ♬ Ballet song like "Waltz of flowers" _ 5 minutes(965273) - yulu-ism project

The Buzz

Bee Notes
Don Brockmeier Photographer

It’s no secret these days that honey bees are extremely important. Bees function as some of the great pollinators in the world. 

Because of their importance to our food crops it is more crucial than ever to support bees. Here are some easy ways to help save the bees (without going full-on beekeeper).

Let Your Lawn Get Back To Its Roots

  1. Put down the weed-killer! Bees don’t have any use for that perfectly manicured sea of green. They prefer something similar to their natural habitat—a meadow.
  2. Think about letting a portion of your yard go back to its roots. Allow dandelions and clover to grow again (two of bees’ favorite delicacies). Not only will you spend less time mowing your lawn, the bees will thank you for it.
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Honey Cake
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Honey Cake

The marvelous Buzz Savories Honey Cake stands above the vast array of cakes due to a floral flavor of artisanal honey (Buzz Savories Honey) and a moist, tender crumb and ease of making and baking. The trick here: use really good honey.
Course Dessert
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, honey
Prep Time 12 minutes
Cook Time 35 minutes
Servings 8

Equipment

  • 9" cake pan

What You'll Need:

  • 2 cups all-purpose flower
  • ½ tsp. kosher salt
  • ½ tsp. baking powder
  • 6 Tbs. unsalted butter at room temperature 1/4 cup + 2 Tb.
  • 1 cup honey
  • 3 large eggs
  • ¼ tsp. almond extract
  • ½ cup sour cream
  • powdered sugar, for serving
  • cooking spray

How To Prepare:

  • Preheat oven to 350 Degrees F. Line a 9" round cake pan with parchment and grease with cooking spray.
  • In a large bowl, whisk together flour, salt, and baking powder.
  • In another large bowl, using a mixer, beat butter and honey together until butter is smooth and mixture turns white and creamy.
  • Add eggs, one at a time, beating well after each addition, then add almond extract.
  • Add dry ingredients and beat until just barely incorporated, then add sour cream and beat until only combined. Beating or stirring minimal at this time.
  • Pour batter into prepared cake pan and bank until toothpick inserted in the middle comes out clean, 35 minutes. Let cool.
  • Serve as is or with a dusting of powdered sugar.

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Jacques Pepin’s Oven Roasted Barbecue Chicken

Jacques Pepin's Oven Roasted Barbecue Chicken

Jacques Pepin's Oven Roasted Barbecue Chicken

Simple, Quick, Savory Roast Chicken

April and  I’m  hungry for barbecue! 

Let’s GRILL! 

But STOP!  I’m forgetting about April showers!  

 

Jacques Pepin’s recipe for oven-roasted Barbecue Chicken brings the outdoors to the indoors and  delivers superb  barbecue in the rain, snow and wind – typical  Nebraska weather in April.

The  Pepin process requires little time, oven roasting 30 minutes, and a gorgeous bird emerges, tasting  sweet/salty/spicy and moist. 

 

Tasting Pepin’s take on Carolina Barbecue   reminds me of my favorite summer festival  in Nebraska -Swedish Days Rib Fest where  I meet the Pit Bosses from across the Midwest who are  competing for awards and eat award-winning barbecue.

 

The Rib Fest is sanctioned by the  Kansas City Barbecue Society, and attracts serious and talented Pit Bosses.

The 2021 Kansas City sanctioned Ribfest is scheduled for June 18-20 in Holdrege, NE. See Holdrege Chamber for  dates and entry forms.

If you are singing  the “Barbecue Blues,”  this week in April,  set aside 45 minutes to prepare and roast a Jacques Pepin’s Barbecued Chicken.

Delicious oven-roasted barbecue chicken to please the pit masters in your home.

The Buzz

Bee Notes
Don Brockmeier Photographer

What do beekeepers do  with bees in spring?

Bees have consumed most of their store of honey, and in the spring, they are hungry so I mix a sugar and water syrup with 1:1 sugar and water combination. I boil the water and dissolve the sugar in it. A variety of feeders are available for purchase.  I use both top feeders and side feeders.  The side feeders fit in the same space as a frame in the beehive and being inside the hive, the syrup does not freeze in the winter months and also is accessible to the beekeeper,  whereas top feeders are used best in the spring and fall because they expose the hive to changes in temperature.

I also check to see if the bees survived the winter months, and this year 2021 especially so.  Ten or more days of 0 Degrees F and below concerned me for the the bee’s  ability to keep themselves warn  in their cluster.

I’m happy to report that spring 2021 all but one hive survived the winter!

Gifts and Things in Holdrege, NE

DyEtte and David Bailey, owners if Gifts and Things in downtown Holdrege describe their shop as “The Gift Shop for Everyone.” We have a little bit of everything and create displays throughout the year to showcase our merchandise.

DyEtte and David often showcase Buzz Savories Spicy Bee Mustard, Honey Mustard, Honey and our newest product 100% Beeswax candles on natural oak coasters. Visit Gifts and Things to buy Buzz Savories and also to see a gift shop with practical and elegant and useful and simply pretty things.

http://giftsandthingsholdregene.com/
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Jacques Pepin's Oven Roasted Barbecue Chicken
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Jacques Pepin's Oven Roasted Barbecue Chicken

For this delicious barbecue chicken, Jacques Pepin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4

Equipment

  • heavy bottomed skillet

What You'll Need:

  • 1 4-4½ Lb chicken remove giblets
  • 4 large garlic cloves, chopped fine
  • 2 Tbs. Buzz Savories Spicy Beer Mustard
  • 2 Tbs. olive oil
  • 2 Tbs. White Wine or fresh squeezed lemon juice
  • 1 Tbs. Soy Sauce
  • ½ tsp. salt

How To Prepare:

  • Preheat the oven to 450 degrees

Spatchcock the chicken

  • Using poultry shears or any sturdy pair of scissors, cut along each side of the backbone. Remove it. Using a sharp knife, cut partway through the joint between the wings and the breast and do the same between the thighs and also the drumsticks.
    Spatchcock the chicken and spread with mustard mixture
  • Press down on the breastbone to further flatten the chicken. The breast bone will crack.
    Press down on breast bone

Mustard mixture

  • In a bowl, mix all of the remaining ingredients.
  • Turn the chicken breast down and spread it with half of the mustard mixture. I use a pastry brush.
  • Set the chicken in a large skillet skin side up. Then spread the breast with the remaining mixture.

Cooking

  • Spray or glaze the skillet with oil and set the skillet over high heat. Cook the underside of the chicken until it begins to brown, 5-6 minutes.
  • Transfer the skillet to the hot oven and roast the chicken for 30 minutes until the skin is browned and the chicken is cooked through. Temperature at the thickest part of the thigh needs to reach 165 degrees F. on your instant thermometer
  • Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and/or carve the breast for easy serving.

Make Ahead

  • The chicken can be prepared by following the Spatchcock method, spreading the mustard mixture on both underside and skin side and set the chicken in a skillet. Cover lightly and chill in the refrigerator for several hours or overnight.

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Corned Beef Sliders

Corned Beef Sliders

Top-Off St. Patrick's Day with Luscious Sliders

Corned Beef Sliders

March 2021, and my groove feels more like a rut with Covid 19 hovering nearby.

 

Even so, let’s toast to the talented and fun-loving Irish among us, invite our friends, and enjoy St. Patrick’s Day  – socially distanced gathering and mask-up.

 

Wear the green, laugh, tell a favorite story and munch on a Corned Beef Slider.

 

I thank my colleague Kim Woods for the recipe. Kim starts with fresh corned beef, places it in a glass casserole with an inch of water, covers the casserole dish, and bakes the corned beef for 2 1/2 – 3 hours at 250 degrees F.

 

If time permits, follow Kim’s advice and roast a fresh corned-beef for added flavor and moist texture.

fresh corned beef

I know that roasting a corned beef offers superior taste.  Never the less, I bought the corned beef in the recipe below pre-roasted and sliced at my local meat market for the convenience. 

My 3 criteria for a recipe:

  • convenient
  • simple
  • sensational
Ingredients for Corned Beef Slider

Fry thin-sliced onions until caramel colored and crisp around the edges. Fried onions add deep onion flavor and raves from your guests.

The sauce ties this luscious package together. Three ingredients including Thousand Island Dressing,  Horseradish cream and Buzz Savories Spicy Beer Mustard add heat in a creamy sauce.

And the winning Sensational Slider! 

Corned Beef Slider

The Buzz

Bee Notes
Don Brockmeier Photographer

Who lives in a Honey Bee colony?

There are three kinds of bees in a honey bee colony.

  • One queen
  • Thousands of workers
  • Hundreds of drones

The number of workers and drones changes with the season. The queen increases egg-laying in early spring and decreases egg laying in late summer to lessen the numbers of bees wintering in the colony when their food sources (blooming plants) die off. She increases egg-laying in early spring to prepare the colony for collecting nectar and pollen. The primary work for up 20,000 worker bees in the summer months.

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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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Avocado and Grapefruit Salad

Avocado and Grapefruit Salad

Citrus Happy Salad

I like February in Nebraska. Why? The sun feels warm, and the winter begins to melt away. I think of green leaves and the soon-to-be budding branches on the wild plum bushes. 

Eat Fresh in February

I appreciate February for another reason – my favorite fruit is at its peak right now – GRAPEFRUIT.  Yes!  grapefruit, tasting both sweet and sour, and I feel the vim of a vitamin in every segment.  

Avocado blends its buttery flavor with the sweet and sour grapefruit. The joining of tastes and texture nears perfection, and Buzz Savories Honey Mustard Fruit Dressing  compliments this super-food combo.

Grapefruit & Avocado Salad Featuring Buzz Savories Honey Mustard Dressing

Mounds of  pink Texas  grapefruit are on display in our local grocery stores.  Buy now and enjoy a Citrus Happy Salad with a Honey Mustard Fruit Dressing.

Buzz Savories Fruit Dressing
Buzz Savories Fruit Dressing

The Buzz

photo by Don Brockmeier
photo by Don Brockmeier

Ideally, approximately 40,000 bees will be living in the hive by August and September. When temperatures drop below 57 Degrees F., the bees cluster with the queen in the center of the cluster. Hives with numbers fewer than 30,000 bees most often die off in the cold season because the fewer bees cannot produce enough heat to maintain a temperature above 57 degrees F. The inner core of bees heats the cluster by shivering their limbs to produce warmth. The temperature of the inner core will reach 64 degrees  F.  The outer layers of bees protect the core by spreading the hair on their bodies to form a layer of insulation. Bee’s hair compares to goose down, many branches per hair that interlock and form a barrier around the cluster.

Read more at http://www.americanbeejournal.com Oct. 1, 2016 edition

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Avocado and Grapefruit Salad
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Avocado and Grapefruit Salad

Avocado blends its buttery flavor with the sweet and sour of grapefruit. The joining of tastes and texture nears perfection, and Buzz Savories Honey Mustard Fruit Dressing compliments this super-food combo.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Servings 4 people

What You'll Need:

  • ½ cup Canola oil
  • 1 Tbs. Buzz Savories Honey Mustard
  • 1 Tbs. Rice Vinegar
  • 1 Tbs. Freshly squeezed lemon juice
  • 1 pinch Salt
  • 1 pinch Red pepper flakes optional

Fruit and greens

  • 4 grapefruit Remove grapefruit rind and pith and segment the fruit from the membrane
  • 2 avocado Peel and slice in 1/4 inch slices
  • 1 box Mixed greens

How To Prepare:

  • Juice 1/2 lemon and measure 1 Tb. fresh lemon juice.
  • Blend 1 Tb. Buzz Savories Honey Mustard with the lemon juice.
  • Add 1 Tb. Rice Vinegar.
  • Add a pinch of salt and a pinch of red pepper flakes (optional).
  • Slowly add the Canola oil to the vinegar and mustard mixture whipping with a wire whip or blending in a blender to form an emulsion.
  • On a platter, arrange grapefruit in the center and surround with avocado slices.
  • Tuck the mixed greens around the avocado slices.
  • Drizzle the Buzz Savories fruit salad dressing over all.
  • Serve chilled or serve avocado and grapefruit at room temperature and tuck the chilled leafy greens in before serving so that the greens taste crisp.

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Honey Walnut Naan

Honey Walnut Naan

Natural & Sweet, an Elegant Valentine Treat

Honey Walnut Naan

Buzz Savories is featuring Honey-Walnut Naan for YOU on Valentine’ Day. This 10-minute treat adds flavor and goodness to every day.

Honey Walnut Naan

Valentine’s 2021, and my  celebration will include only a few friends and entertaining  at home in a socially distant style.

 

Yes,  I will miss the camaraderie and noise of a busy restaurant. The evening won’t be a total loss though because I make and serve a Honey-Walnut Naan for a Charcuterie Board.  A glass of my favorite wine,  conversation among friends,  a warm Honey-Walnut Naan appetizer with a soft cheese, and I will  feel pleasure in the moment.

 

I’m interested in the versatility of this recipe.  I like a slice for breakfast accompanied by fresh fruit in season – currently grapefruit and oranges, juiced or sliced.   Then serve with hot tea or coffee to relax in mid-afternoon.   Combine with a soft cheese, a spicy sausage and Greek olives for the hors d’oeuvre table and the final note to a fine dinner – a fruit,  and Honey-Walnut Naan Cheese Board.

 

The delicate flavors in Buzz Savories, 100% Honey made by bees sipping the nectars of wild flowers in the Platte River Valley near Elm Creek, Nebraska will claim a place in your memory of  favorites.

 

When Honey-Walnut Naan is served at your table or Charcuterie Board or at the breakfast bar, family and guests will remember the day as sweet and delicious.

 

Serve it fresh and warm.  Prep. time 10-15 minutes.  Clean-up 0 minutes because every slice will disappear.

Honey Walnut Naan
drizzle honey

Purchase your 100% natural honey tasting of wild flowers growing in the Platte River Valley near Elm Creek, Nebraska.

The Buzz

photo by Don Brockmeier
photo by Don Brockmeier

What is the difference between jars of honey sold in a supermarket  and honeys that have the name of a beekeeper on them?

 

“When we talk about commercial honey, we don’t always know what’s in there.  We don’t always know the process that the honey has gone through from the beehive to the bottle.  We’re finding out that some of this honey might not be 100 % pure liquid gold.  There have been incidents of blending and filtering.  They found different kinds of sugars added – high fructose corn syrup.”

 

“The demand for honey is more than U.S.A. beekeepers can provide so that some large scale producers import honey and do things to extend the product to meet the demand.”

 

What is on the label that we need to know about?

 

“You really want to look for the name of the beekeeper or you want to know the apiary or the region from which it was harvested.”

 

Marina Marchese, co-author of The Honey Connoisseur speaking to Lynn Rosetta Casper on The Splendid Table  http://www.splendidtable.org
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Honey Walnut Naan
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Honey-Walnut Naan

The Honey-Walnut Naan recipe evolved from breads of ancient Greek, Roman and Middle-Eastern cultures. A delicious version with Naan, a bread common in the Indian cuisine and walnuts and honey grown and produced in America is available for us today and simple to make. Enjoy the nutty, sweet flavor accented by the toasted Naan.
Course Appetizer, Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Equipment

  • flat grill or heavy bottomed skillet for toasting the Naan Bread

What You'll Need:

  • 1 package Fresh Naan Bread
  • 2 Tbs. Buzz Savories Honey
  • ¼ cup Walnuts smashed or pulverized into small chunks, not powder

How To Prepare:

  • Heat a nonstick griddle over medium heat and lightly oil it with a vegetable or canola oil.
  • Toast the walnuts pieces on the griddle for several minutes, stirring until they smell like toasted walnuts. Remove the nuts from the griddle and place into a small bowl.
  • Place the Naan on the griddle and toast until golden brown on both sides and hot to the touch.
  • Remove Naan to a serving plate. Drizzle honey across the Naan and sprinkle with the toasted walnuts.
  • Slice with a pizza cuter or sharp knife and serve. Serve warm. You may make the Honey Walnut Naan prior to arrival of guests and keep warm in a 200 degree oven until serving time.
  • Combine the Honey and Walnut Naan with sliced of salty summer sausage, dried fruit, a soft blue cheese, cheddar cheese, black olives, pomegranate seeds, sliced orange or kiwi fruit.
    Honey Walnut Naan

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Pork Cutlet Saute’ with Creamy Buzz Savories Spicy Beer Mustard Sauce

Pork Cutlet Saute' with Creamy Buzz Savories Spicy Beer Mustard Sauce

Cooking Your Way to Calm? Me Too.

Pork Cutlet Saute' with Creamy Spicy Beer Mustard Sauce

Covid 19 rages on.  Visits with family and friends continue to be limited to phone calls and ZOOM, and cloudy skies have persisted for days in Holdrege, Nebraska.  Finally, after 60mph winds for two days and nights, I decided to take my frayed nerves to the kitchen.

 

The recipe I turned to was a new one:  pork cutlets with a creamy Spicy beer Mustard Sauce.

 

I estimate 30 minutes of my time in preparation and cooking the cutlets including making the sauce.  Although for one of my trial-runs, I refrigerated the breaded cutlet overnight.  The recipe advises at least 15  minutes in the refrigerator prior to the saute’ process.  I covered the breaded cutlets and refrigerated for 12 hours.

 

The saute’  worked with ease, and the cutlets tasted crisp, tender and moist.  If you, the cook prefer to bread the cutlet on one day and saute’ the next.  Do it!

 

Cooking a Pork Cutlet Saute’ and topping it off with a creamy Spicy Beer Mustard Sauce  offered a remedy.  The making process requires focus yet not difficulty.  The colors, sounds, smells and flavors keep my thoughts on the delicious tasks at hand, and my worries melt away.

 

From reading former newsletters, you know I judge a recipe by these criteria:

  1. memorable flavor
  2. simple ingredients and easy to make
  3. easy clean-up

 

The Pork Cutlet Saute’ and Spicy Beer Mustard Sauce super-satisfies my criteria, and I recommend it to you for January fare and a remedy for pandemic nerves.

Pork Cutlet
Pork Cutlet

Pork Cutlets as cut in Fritz’s Meats http://meats.fritzbrosinc.com in Holdrege, Nebraska start with a boneless porkchop that is tenderized in a machine tenderizer. The flavor tastes delicate, the meat is slim and lean, and tender.

Pork Cutlets from Fritz’s Meats in Holdrege, Nebraska
Pork Cutlets from Fritz’s Meats in Holdrege, Nebraska

I played with the flavors and textures by serving a side of a fruit salad dressed with a Buzz Savories Honey Mustard dressing.  (recipe will follow in February’s Buzz Savories issue.)  Add your own favorite side dishes.
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Pork Cutlet Saute' with Creamy Spicy Beer Mustard Sauce

Crisp, full-of-flavor and light pork cutlet saute' with Creamy Spicy Beer Mustard and Horseradish Sauce.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings 2

Equipment

  • large heavy bottomed skillet

What You'll Need:

  • 2 pork cutlets
  • 2 eggs beaten
  • 3 cups Panko Crumbs
  • 2 Tb all-purpose flour
  • ¼ cup olive oil
  • ¼ tsp. salt and pepper

Spicy Beer Mustard and Horseradish Sauce

  • ½ cup water (or chicken broth if available)
  • 2 Tb. whipping Cream
  • 1 Tb. Spicy Beer Mustard
  • 1 Tb. horseradish
  • 1 Tb. cold butter
  • 1 tsp. chopped tender herbs - chives and parsley or one or the other
  • ¼ tsp salt and pepper (taste then season)

How To Prepare:

  • Lightly season the fresh pork cutlets with salt and pepper.
  • Whip the eggs and pour into a container suitable for drenching the cutlets in the egg.
  • Combine flour and Panko crumbs on a sheet of wax paper or parchment large enough to contain the crumbs with some space to spare.
  • Lightly season the crumbs with a pinch of salt.
  • Dip the cutlets, one at a time into the egg mixture then lift the cutlet from egg into the crumb mixture pressing the crumbs into the cutlet so the crumbs encase the meat completely. Press with your whole hand.
  • Cover and refrigerate the cutlets for at least 15 minutes or overnight. They may be prepared and refrigerated the day ahead of the saute' process.
  • Heat olive oil in a heavy bottomed skillet until a crumb dropped into the oil sizzles.
  • Depending on the size of your skillet, drop one or both cutlets into the oil and set your timer for 5 minutes. Check the browning process at 4.5 minutes or until the crust is evenly toasted and brown then flip the cutlet and again saute' for 4.5 or 5 minutes.
    Pork Cutlet

Spicy Beer Mustard and Horseradish Sauce

  • Drain excess oil from the saute' skillet.
  • Add 1/2 cup water or chicken broth and bring to a boil, scraping the bottom for the crumbs and bits of flavor. Reduce the liquid by boiling for 3-4 minutes.
  • Add the cream, Spicy Beer Mustard and Horseradish - blend, simmer and stir with a wire whip or wooden spoon until the consistency is creamy and to your desirable consistency. If too thick, add more cream. If too thin, simmer longer to reduce the liquid.
  • Finish with the finely chopped tender herbs and serve hot.

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