Pulled Pork - Simply Schnucks

Transcript

SAVE $5 IN VALUABLE COUPONS... SEE INSERT INSIDE! schnuckscooks.com > a letter from the chairman ® Editorial Team Dave Birkenmeier, Michael McGraw, Terese Nguyen, Joyce Reese, Karen Trombley Schnucks Cooks springs into summer with another magazine chock-full of recipe solutions, from busy weeknight cooking to summer celebrations and entrées for the grill. For instance, check out our spread on Grilled Salad Suppers. Not only have we taken most of the heat out of the kitchen, but each of these delicious salads are refreshingly light for those warm summer days. If you’re a meat lover, then turn to the center of the magazine for delectable, sticky Root Beer Ribs. The acidity of the soft drink helps tenderize the meat and adds a bit of sweetness. With just a little advance preparation, the meat will literally fall away from the bone after low and slow cooking. If pulled pork is more to your liking, then turn to page 20 for three recipes, each prepared with a different cooking method. For instance, on days you don’t feel like starting the fire, get out your slow cooker and try our recipe for sweet & spicy pulled pork – it’s amazing and second only to the delicate sweet and savory balance of the Jalapeño Peach Pulled Pork! As always, we’re proud to feature several how-to videos, and in this issue, executive chef Alex LaZella offers plenty of tricks and tips on how to prepare this simple summer favorite. Check out our 5 @ 5:00 series featuring boneless, skinless chicken breasts. This popular lean protein is reinvented in unique and family-friendly ways that are each on the table in under 35 minutes. For more “rush hour” recipes, look at page 11 for speedy, straightforward dinners. The Hot-Hot Spaghetti with Shrimp will spice things up a bit. Although we say it twice, you ultimately control the “hot” in this recipe! Our All-In Burgers will remind you of a popular fast-food favorite, but our homemade version surpasses any burger out there! On your next visit to Schnucks, please check out our grilled specialties, sides and desserts in our Deli prepared foods section. Whether you do the grilling or have us do it, enjoy great meals all summer long, courtesy of your friends at Schnucks! Creative Director Jeffrey Scheiber Senior Designer Matt DeWilde Recipe Development Team Chris Hessler, C.E.C., Karen Trombley, Michael Trombley, C.E.C. Food Styling Kathleen Sheridan Photographer Doug Schaible Wine & Beer Pairings Stephen Gitto, CSS, CWE, Freddy Lauber, Certified Beer Server in the Cicerone® Program Recipe Testing Debbie Chiesa, Karen Trombley, Lori Yates, Ross Yedinak Nutritional Analysis Becky Trepasso, R.D. Prepress & Print Manager Wes Hartman Contributing Writers Terese Nguyen Editorial Support Stacey Alexander, Kelly Kraemer Contributing Photographers Meoli Studio, Studio C, Ann Schulz, & Stylists Mary Sutkus, John Fletcher, Becky McFarland © 2013 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc. All rights reserved. All articles in Schnucks Cooks are written and edited by professionals. “Schnucks Cooks” is a registered trademark of Schnuck Markets, Inc. and other trademarks and service marks of Schnucks may appear in this magazine. ViMax Publishing makes no representation as to the accuracy or efficacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • vimaxmedia.com To view our Schnucks Cooks Virtual Magazine, visit us schnuckscooks.com on the web @ Scott C. Schnuck 2 to contact schnucks: St. Louis metro area (314) 994-4400 Outside St. Louis metro area (800) 264-4400 E-mail to [email protected] 20 ® > summer 4 lessons from the test kitchen Herb-Feta Vinaigrette. 5 exploring asparagus Roasted Asparagus with Poached Egg & Lemon-Cream Sauce. 6 6 10 grilled salad suppers Grilled Turkey Spinach Salad with Jalapeño-Lime Vinaigrette, Grilled Steak Cobb Salad, Vietnamese Grilled Shrimp Salad and Grilled Vegetable & Couscous Salad. 10 express lane Hot-Hot Spaghetti with Shrimp and All-In Burgers. 12 5 @ 5:00: chicken breasts Grilled Chicken BLT with Basil Mayo, Chicken with Creamy Pesto Sauce, Hash Brown Chicken Tostadas, Tortilla Cheddar Chicken and Grilled Citrus Chicken with Orange-Avocado Relish. 12 16 table of contents 16 summer shindig } Root Beer Ribs, Stovetop Chipotle Baked Beans, Fresh Corn, Tomato & Mozzarella Salad and Caesar Potato Salad. 20 pulled pork 3 ways Grilled Pulled Pork with Bourbon Whiskey Barbecue Sauce, Slow Cooker Sweet & Spicy Pulled Pork and Jalapeño Peach Pulled Pork. 24 pulled pork 101 26 meals for a steal 28 Sesame-Ginger Beef Lo Mein, Fish Soft Tacos and Angel Hair Cabbage Slaw. 28 sweet endings Strawberries & Cream Grilled Pound Cake, Frozen Coconut Cream Pie and Bananas Foster. Schnucks Cooks > Summer 2013 3 Lessons from the Test Kitchen:Vinaigrette During this time of year, our taste buds tend to gravitate toward lighter fare that’s especially flavorful. Fresh main-dish salads naturally fit the bill, and it’s a great time to experiment with vinaigrettes to enhance the peak produce in season. But vinaigrettes aren’t just for salads. Think of them as a sauce, especially for grilled fish, chicken and vegetables. A basic vinaigrette is simple to prepare. The classic oil to vinegar ratio is three parts oil to one part vinegar, but feel free to play with these amounts. If you prefer a vinaigrette that has a bit more punch, use a ratio that is closer to two to one. Start with an acid, such as your favorite vinegar and/or citrus juice. Sharper vinegars include apple cider and wine vinegars, but you can also try milder options such as Champagne, balsamic, rice and sherry vinegars. Add an emulsifier, typically Dijon mustard, which will hold the oil with the vinegar. And lastly, reach for extra virgin olive oil or a neutral-flavored oil such as vegetable oil. When making a vinaigrette, whether you prepare it in a blender or by hand with a whisk, it’s crucial in the beginning to add about half the oil drop by drop. This will help bind the vinaigrette. Thereafter, feel free to pour in the oil in a slow, steady stream. Your favorite seasonings can be added at the end. Experiment with fresh herbs, spices and cheese, or add sweetness with fresh berries, honey or brown sugar. For a savory vinaigrette to serve with a main dish, add a touch of heat such as fresh chiles, chipotles, hot sauce or ginger. Minced almonds or walnuts will also add a bit of texture. The possibilities are truly endless. Happy cooking! Herb-Feta Vinaigrette Active Time: 20 minutes Total Time: 20 minutes Makes: about 1½ cups ¼ 2 2 ¼ ¼ ¾ ½ 2 1 2 cup red wine vinegar tablespoons Schnucks honey teaspoons Schnucks Dijon mustard teaspoon salt teaspoon ground black pepper cup Schnucks extra virgin olive oil cup crumbled drained Schnucks Select feta cheese in brine tablespoons chopped fresh parsley leaves tablespoon chopped fresh basil leaves teaspoons chopped fresh oregano leaves In medium bowl, with whisk, stir vinegar, honey, mustard, salt and pepper until well blended. Whisking constantly and vigorously, very slowly drizzle oil into vinegar mixture until dressing is emulsified; stir in cheese and herbs. Each 2 tablespoons: about 148 calories, 14 g total fat (3 g saturated), 5 mg cholesterol, 139 mg sodium, 3 g carbohydrate, 0 g fiber, 3 g sugars, 1 g protein > Cook’s Wisdom Vinaigrette can be prepared and refrigerated in an airtight container up to 1 week in advance. Visit schnuckscooks.com to watch our how-to videos! Scan this Tag with your smart phone to view our Poached Egg video. To get the Tag Reader visit http://gettag.mobi on your mobile phone browser. 4 in season > asparagus exploring asparagus Universally popular and available year-round, asparagus is appreciated for its versatility. There are hundreds of recipes using this member of the lily family, which can be steamed, roasted, grilled, baked or eaten raw. Low in calories and full of antioxidants, asparagus is considered a “super food.” A good source of fiber and protein, asparagus contains two to three grams each per serving and delivers important vitamins and minerals, including vitamins A, C and K, iron and manganese. When purchasing, look for firm stalks with tight, bright tips and stem ends that are not dried out or split. Store this vegetable “bouquet” in the refrigerator up to four days by placing stems upright in about an inch of water. Cover the asparagus with plastic wrap. When ready to prepare, thoroughly rinse the asparagus and simply snap off the ends of each stalk. They will naturally separate at the woody part. Asparagus varies in size, with a range of thicknesses including thin (pencil), regular and grilling. The size of the spears is an indication of the plant’s age – the thicker the spears, the more mature the asparagus plant. Thinner, tender spears are delicious when boiled briefly, then plunged into ice water and drained. Roasted Asparagus with Poached Egg & Lemon-Cream Sauce Active Time: 20 minutes Total Time: 30 minutes • Serves: 4 1 1 ½ ¼ 1 1 1 ½ 1 4 bunch fresh asparagus (about 1 pound) tablespoon Schnucks extra virgin olive oil teaspoon plus 8 teaspoon salt, divided teaspoon plus 8 teaspoon ground black pepper, divided cup Schnucks whipping cream tablespoon fresh lemon juice tablespoon Schnucks unsalted butter teaspoon chopped fresh tarragon leaves tablespoon distilled white vinegar Schnucks large eggs Serve in a salad or on a vegetable tray with dip. Steam or sauté regular asparagus and use the grilling asparagus when you don’t want it to fall through the grill’s grate. Roasting is also a great option for all spear sizes as it brings out the natural sweetness of the vegetable. If you love just asparagus tips, look for these sold in convenient eight-ounce packages in select stores. Referred to as “white gold,” white asparagus is considered a delicacy in many parts of the world. White asparagus is grown underground to prevent the spears from absorbing sunlight and turning green. The thick, outer layer on white asparagus can be easily removed with a vegetable peeler. Purple asparagus differs from green and white varieties due to its higher sugar content, giving it a slightly sweet flavor. The deep violet tones come from high levels of antioxidants in the vegetable’s skin. Purple asparagus spears are also more tender than their green counterparts, making them ideal for eating raw. When cooked, it’s best to cook the spears briefly over high heat just until tender-crisp to preserve their vibrant hue. Also, using acidic dressings containing citrus and/or vinegar in the finished dish helps enhance and maintain the deep purple color. 1. Preheat oven to 400°F. In large rimmed baking pan, toss asparagus with oil and ¼ teaspoon each salt and pepper. Arrange asparagus in single layer. Roast 12 to 14 minutes or until tender-crisp. 2. Meanwhile, in 2-quart saucepan, cook cream over medium-high heat 3 minutes or just until cream simmers. Reduce heat to medium; simmer 10 to 12 minutes or until cream is reduced to ½ cup, stirring occasionally during last 5 minutes of cooking. Remove saucepan from heat; with whisk, stir in lemon juice, butter, tarragon, 8 teaspoon salt and remaining 8 teaspoon pepper. Cover to keep warm. Makes about e cup. 3. While cream simmers, fill 12-inch skillet or sauté pan with enough water to come halfway up sides. Add vinegar and remaining ¼ teaspoon salt; heat to boiling over mediumhigh heat. Reduce heat so that water is barely simmering. Crack eggs, 1 at a time, into small cup. Slowly slide each egg into water while immersing cup slightly in water. Cook 4 minutes. Egg whites should be cooked through and yolks should be soft. With slotted spoon, transfer each egg to paper towel-lined plate. If desired, with paring knife, trim off any loose egg white. 4. Divide asparagus between each of 4 salad plates. Carefully place 1 egg over asparagus on each plate; pour about 2½ tablespoons sauce over egg and asparagus. Each serving: about 356 calories, 31 g total fat (18 g saturated), 275 mg cholesterol, 459 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g sugars, 10 g protein Schnucks Cooks > Summer 2013 5 6 leafy > entrées grilled salad suppers ’Tis the season… for grilling, that is. Summer salads can also be treated to the distinct, smoky flavor of the grill. The instant sizzle of hot grates quickly sears the surface of grilled ingredients, intensifying and adding flavor as it cooks. Serving the grilled food alongside crisp, cool greens provides contrast of textures and flavors for a deliciously satisfying summer supper. Grilled Turkey Spinach Salad with Jalapeño-Lime Vinaigrette Active Time: 20 minutes Total Time: 40 minutes • Serves: 4 2 1 1 1 1 ¾ ¾ ¼ 1 1 ½ 1 1 limes large garlic clove medium jalapeño chile pepper, seeded and cut into chunks tablespoon Schnucks honey teaspoon chili powder teaspoon salt teaspoon ground black pepper cup Schnucks extra virgin olive oil package (about 1¼ pounds) turkey breast fillets package (1 pint) grape tomatoes small red onion package (5 to 6 ounces) fresh baby spinach cup shredded Schnucks Monterey Jack or pepper Jack cheese 1. From limes, squeeze 3 tablespoons juice. In blender, add lime juice, garlic, jalapeño, honey, chili powder, salt and pepper; blend until puréed. With blender running, very slowly pour oil into blender to emulsify. Place turkey fillets and 2 tablespoons vinaigrette in large zip-tight plastic bag; seal bag, pressing out excess air. Massage turkey in bag to coat with vinaigrette. Let stand at room temperature at least 10 minutes or up to 30 minutes. 2. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Cut each tomato in half. Thinly slice red onion. You should have about ½ cup sliced red onion. 3. Remove turkey from marinade; discard marinade. Place turkey on hot grill rack. Cook 6 to 8 minutes or until turkey loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. Transfer turkey to cutting board; let stand 5 minutes. 4. In large salad bowl, toss spinach, cheese, tomatoes and onion with remaining vinaigrette from blender until well combined. Thinly slice turkey fillets. Evenly divide spinach mixture between each of 4 dinner plates; top salads with sliced turkey. Each serving: about 456 calories, 23 g total fat (7 g saturated), 141 mg cholesterol, 708 mg sodium, 12 g carbohydrate, 2 g fiber, 7 g sugars, 51 g protein Grilled Steak Cobb Salad Active Time: 30 minutes Total Time: 40 minutes plus marinating Serves: 4 1¼ pounds flank steak or boneless sirloin steak 1 cup of bottled red wine vinaigrette, divided ½ teaspoon salt ½ teaspoon ground black pepper 2 Schnucks romaine hearts (about 1 pound), trimmed and each cut crosswise into 1-inch pieces (about 10 cups) 1 can (14 ounces) Schnucks Select quartered artichoke hearts, drained and coarsely chopped (about 1½ cups) 1 jar (7.5 ounces) fire-roasted red peppers, drained and chopped (about ¾ cup) 1 package (1 pint) grape tomatoes, each cut in half 1 package (4 ounces) Schnucks Select Gorgonzola or blue cheese crumbles (about 1 cup) 2 refrigerated hard-cooked peeled eggs, chopped 1 firm-ripe California avocado, cut in half, pitted, peeled and sliced ½ small red onion, thinly sliced (½ cup) 1. Place steak in large zip-tight plastic bag; pour ½ cup vinaigrette in bag. Seal bag, pressing out excess air. Massage steak in bag to coat with vinaigrette. Refrigerate at least 2 hours or up to overnight to marinate. 2. Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Sprinkle steak with salt and pepper. Place steak on hot grill rack and cook 10 to 14 minutes, depending on thickness, or until outside is browned and internal temperature reaches 135°F, turning once halfway through cooking. Transfer steak to cutting board. Let stand 10 minutes. Internal temperature will rise to 145°F upon standing for medium-rare. Thinly slice steak across the grain. 3. To serve, divide romaine between each of 4 dinner plates. Arrange remaining ingredients evenly over romaine. Serve with remaining ½ cup vinaigrette to drizzle on top. Each serving: about 625 calories, 39 g total fat (12 g saturated), 187 mg cholesterol, 1996 mg sodium, 25 g carbohydrate, 10 g fiber, 9 g sugars, 38 g protein Schnucks Cooks > Summer 2013 7 2 1 1 1 1 ½ medium Roma tomatoes, each cut lengthwise in half medium eggplant (about 12 ounces), cut crosswise into 1-inch-thick slices medium red onion, cut through root end into quarters medium zucchini, cut lengthwise into quarters yellow bell pepper, cut lengthwise into quarters teaspoon ground black pepper 1. Prepare outdoor grill for direct grilling over medium heat. Prepare Herb-Feta Vinaigrette as directed on page 4. Prepare couscous as label directs with water and ½ teaspoon salt. 2. Meanwhile, spray large rimmed baking pan with nonstick cooking spray. Arrange vegetables in pan; spray top of vegetables with nonstick cooking spray and sprinkle with remaining ½ teaspoon salt and black pepper. Place vegetables on hot grill rack; cover and cook 8 to 12 minutes or until vegetables soften and brown, turning occasionally and removing vegetables to same rimmed baking pan as they are done. If desired, when cool enough to handle, remove skin from tomatoes and bell pepper. Vietnamese Grilled Shrimp Salad Active Time: 35 minutes Total Time: 35 minutes • Serves: 4 ½ 3 ¼ 2 1 1 ¼ 2 1 1 1 ½ 1 (14-ounce package) vermicelli rice noodles cup Asian fish sauce cup packed Schnucks brown sugar tablespoons fresh lime juice large garlic clove, minced (1 teaspoon) pound raw 36-40 count peeled and deveined shrimp, thawed if necessary and tail shells removed cup water medium carrots medium English cucumber cup loosely packed fresh cilantro leaves cup loosely packed fresh mint leaves cup Schnucks dry roasted peanuts package (8 ounces) shredded iceberg lettuce 1. Prepare noodles as label directs. In small bowl, stir together fish sauce, brown sugar, lime juice and garlic until sugar dissolves. Transfer ¼ cup to pie plate or shallow bowl; add shrimp and toss to coat. Stir water into remaining lime mixture in small bowl. 8 2. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Shred carrots and cucumber. Coarsely chop cilantro, mint and peanuts. 3. Place shrimp on hot grill rack; discard marinade. Cook 5 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°F. 3. Transfer couscous to large serving bowl. Cut vegetables into 1-inch chunks and add to bowl with couscous. Add Herb-Feta Vinaigrette and toss to combine. Makes about 8 cups. If not serving right away, cover and refrigerate up to 1 day ahead. Toss well before serving. Each serving: about 316 calories, 14 g total fat (3 g saturated), 5 mg cholesterol, 437 mg sodium, 39 g carbohydrate, 5 g fiber, 6 g sugars, 7 g protein > Cook’s Wisdom For a great side dish salad, prepare as directed, but cut grilled vegetables into ½- to ¾-inch pieces in step 3. 4. Drain noodles well, then transfer to large platter or shallow bowl. Add ½ cup lime mixture and toss to combine. Spread noodles evenly in platter; top with lettuce, carrots, cucumber, cilantro, mint and peanuts. Arrange shrimp on top. Drizzle remaining sauce over salad or serve on the side. Each serving: about 346 calories, 10 g total fat (2 g saturated), 142 mg cholesterol, 2501 mg sodium, 40 g carbohydrate, 5 g fiber, 18 g sugars, 25 g protein pairings from the vine > Grilled Vegetable & Couscous Salad Active Time: 25 minutes Total Time: 25 minutes • Serves: 8 1 2 1 Herb-Feta Vinaigrette (see page 4) package (10 ounces) plain couscous cups water teaspoon salt, divided Schnucks nonstick cooking spray Schmitt Söhne Riesling Kabinett This moderately light-bodied German Riesling from the Mosel region is crisp with ever so subtle off-dry and Granny Smith apple characteristics. The acidic elements and slight sweetness of this cool-climate wine work well with both the shrimp, and the flavor combination of lime, garlic and brown sugar in the Vietnamese Grilled Shrimp Salad. Proudly raising the best Angus brand Schnucks is proud to offer the Certified Angus Beef ® brand - brought to you by generations of farmers and ranchers, like the Eggers in Mexico, Mo. “Certified Angus Beef ® represents quality and consistency. It takes the consumer out of having to decide whether this is better than that.” Ben and Darla Eggers, Sydenstricker Genetics, Mexico, Mo. www.certifiedangusbeef.com express lane Having a handful of quick and delicious go-to recipes can help make the most of your time, especially during those jam-packed summer days. The experts from the Schnucks Cooks kitchen suggest a pair of ideas, including our hot-hot spaghetti that gets its heat from the red pepper flakes and cherry peppers. And, no matter how many different ways we make burgers, we always want to try another… like this one with Thousand Island dressing. 10 quick and delicious > flavorful too Hot-Hot Spaghetti with Shrimp Active Time: 30 minutes Total Time: 30 minutes • Serves: 4 ½ 2 2 1 1 1 1 3 ¼ 1 ¼ 2 (16-ounce) package spaghetti teaspoons Schnucks olive oil large garlic cloves, minced (2 teaspoons) large shallot, finely chopped (3 cup) teaspoon crushed red pepper flakes pound raw 36-40 count peeled and deveined shrimp, thawed if necessary package (1 pint) grape tomatoes, each cut in half pickled sweet cherry peppers, sliced or ¼ cup drained banana pepper rings cup dry white wine (such as Sauvignon Blanc) tablespoon Schnucks unsalted butter teaspoon salt tablespoons coarsely chopped fresh parsley leaves 1. Heat large covered saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain, then return to same saucepot. 2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add garlic, shallot and crushed red pepper and cook 2 minutes, stirring occasionally. Pat shrimp dry with paper towels. Add shrimp and tomatoes and cook 3 to 4 minutes or until shrimp turn almost opaque throughout, stirring occasionally. Stir in peppers, wine, butter and salt and cook 1 minute or until heated through, stirring occasionally. 3. Add shrimp mixture and parsley to spaghetti. With tongs, toss spaghetti until well coated with sauce. Each serving: about 355 calories, 6 g total fat (2 g saturated), 114 mg cholesterol, 637 mg sodium, 50 g carbohydrate, 3 g fiber, 4 g sugars, 20 g protein All-In Burgers Active Time: 20 minutes Total Time: 20 minutes Serves: 4 1¼ 2 4 6 2 4 4 8 pounds Meat Masters ground chuck teaspoons steak or burger seasoning Schnucks sesame seed hamburger buns tablespoons Schnucks Thousand Island dressing romaine lettuce leaves, thinly sliced thin slices sweet onion thin slices tomato Schnucks kosher dill pickle slices 1. Prepare outdoor grill for direct grilling over medium-high heat (or preheat grill pan over medium heat 2 minutes). Shape ground chuck into four ¾-inch-thick burgers. Sprinkle both sides of burgers with seasoning. Place burgers on hot grill rack; cover and cook 8 to 10 minutes or until internal temperature reaches 145°F for medium-rare, or cook to desired doneness, turning burgers once halfway through cooking. Place buns, cut side down, on hot grill rack. Cook 1 minute or until toasted. 2. Place burgers on bottom half of buns; spread dressing on burgers and top with lettuce, onion, tomato and pickle. Place top half of buns over pickle to serve. Each serving: about 465 calories, 21 g total fat (8 g saturated), 79 mg cholesterol, 963 mg sodium, 38 g carbohydrate, 3 g fiber, 11 g sugars, 26 g protein Schnucks Cooks > Summer 2013 11 5 @ 5:00: chicken breasts White meat chicken is convenient, versatile and accounts for nearly 60% of the chicken sold – most of which are boneless, skinless chicken breasts. From a creative take on the classic BLT sandwich to a bright and fresh orange-avocado relish topping, this edition of 5 @ 5:00 highlights this lean protein in five different and delicious ways. Grilled Chicken BLT with Basil Mayo Active Time: 25 minutes Total Time: 25 minutes • Serves: 4 8 slices Schnucks hardwood smoked bacon (about 8 ounces) 1 small lemon ½ cup olive oil mayonnaise or regular mayonnaise 3 tablespoons chopped fresh basil leaves 1½ teaspoons Sriracha chile sauce 1 package (about 1¼ pounds) Schnucks Natural thin sliced boneless, skinless chicken breast fillets Schnucks nonstick cooking spray ¼ teaspoon salt ¼ teaspoon ground black pepper 1 package (16 ounces) Schnucks French bread mini loaves 4 green leaf lettuce leaves 2 Roma tomatoes, each cut lengthwise into 8-inch-thick slices 1 firm-ripe California avocado, cut in half, pitted, peeled and thinly sliced 1. Prepare outdoor grill for direct grilling over medium heat. In nonstick 12-inch skillet, cook bacon over medium heat 6 to 8 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain. 2. Meanwhile, from lemon, squeeze 1 tablespoon juice into small bowl. Stir in mayonnaise, basil and chile sauce until well combined; set aside. 3. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack. Cover and cook 8 to 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. 4. Cut loaves horizontally in half. Evenly spread mayonnaise mixture on bottom half of each loaf. Layer chicken, lettuce, tomatoes, bacon and avocado over mayonnaise mixture; replace top half of loaves. Cut each crosswise in half to make 4 sandwiches. Each serving: about 709 calories, 18 g total fat (4 g saturated), 95 mg cholesterol, 1387 mg sodium, 75 g carbohydrate, 7 g fiber, 5 g sugars, 43 g protein > Cook’s Wisdom If desired, instead of grilling, cook chicken in bacon fat remaining in skillet in step 1 over medium heat 6 to 8 minutes, turning once halfway through cooking. 12 Chicken with Creamy Pesto Sauce Active Time: 20 minutes Total Time: 20 minutes • Serves: 4 1 1 ¼ ¼ ½ 1 ¼ ¼ tablespoon Schnucks olive oil package (about 1¼ pounds) Schnucks Natural boneless, skinless chicken breast fillets teaspoon salt teaspoon plus 8 teaspoon ground black pepper, divided tablespoon Schnucks all-purpose flour cup Schnucks half-and-half cup grated or shredded Parmesan cheese cup refrigerated basil pesto 1. In nonstick 12-inch skillet, heat oil over medium heat. Sprinkle chicken with salt and ¼ teaspoon pepper. Add chicken to skillet and cook 6 to 8 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. Transfer chicken to plate. Hash Brown Chicken Tostadas Active Time: 20 minutes Total Time: 30 minutes • Serves: 4 1 package (about 1¼ pounds) Schnucks Natural thin sliced boneless, skinless chicken breast fillets 1½ teaspoons chili powder 3 tablespoons Schnucks extra virgin olive oil, divided 1 Schnucks large egg 1 can (4 ounces) Schnucks diced green chiles ¼ cup chopped fresh cilantro leaves 1 package (20 ounces) refrigerated potato hash browns 3 cup Schnucks finely shredded sharp Cheddar cheese toppings such as chopped fresh tomato, salsa, sliced green onion and/or sour cream (optional) 1. Sprinkle both sides of chicken with chili powder. 2. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook 6 to 8 minutes or until internal temperature reaches 165°F, turning once halfway through cooking. Transfer chicken to plate; cover with foil to keep warm. 3. In large bowl, with fork, beat egg. Stir in undrained chiles and cilantro. Add hash browns and stir until well combined. 4. In same skillet, heat remaining 2 tablespoons oil over medium heat. Divide potato mixture into 4 equal mounds in skillet; press with spatula to make ½-inch-thick patties. Cook 8 to 10 minutes or until golden brown on both sides, turning once. Place 1 chicken fillet on each patty; sprinkle with cheese. Cover and cook 2 minutes longer or until cheese melts. Serve with desired toppings. Each serving: about 439 calories, 16 g total fat (4 g saturated), 143 mg cholesterol, 840 mg sodium, 31 g carbohydrate, 5 g fiber, 4 g sugars, 37 g protein 2. In same skillet over medium heat, with whisk, stir in flour and cook 30 seconds, stirring. Add half-and-half; heat to boiling. Add cheese and stir until melted. Remove skillet from heat. Stir in pesto and remaining 8 teaspoon pepper. Serve chicken with pesto sauce. Each serving: about 343 calories, 21 g total fat (8 g saturated), 105 mg cholesterol, 532 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g sugars, 30 g protein Schnucks Cooks > Summer 2013 13 4 1 2 2 2 ½ ¼ Schnucks Natural boneless, skinless chicken breast halves (about 1¾ pounds) firm-ripe California avocado, cut in half, pitted, peeled and cut into ½-inch pieces tablespoons chopped fresh cilantro leaves tablespoons finely chopped red onion or shallot teaspoons Schnucks extra virgin olive oil teaspoon salt, divided teaspoon ground black pepper, divided Schnucks nonstick cooking spray 1. Prepare outdoor grill for direct grilling over medium heat. From 1 orange, grate 1 tablespoon peel and squeeze 3 tablespoons juice; transfer to small bowl. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Add lime peel and 1 tablespoon juice to same bowl. Stir in garlic and Worcestershire sauce. Place chicken in large zip-tight plastic bag; pour orange juice mixture over chicken. Seal bag, pressing out excess air; let stand at room temperature 15 minutes or refrigerate up to 2 hours. Tortilla Cheddar Chicken Active Time: 15 minutes Total Time: 25 minutes • Serves: 4 1 1 ½ 1 4 ¾ 1 Schnucks nonstick cooking spray container (6 ounces) Nostimo plain nonfat Greek yogurt (¾ cup) tablespoon refrigerated Gourmet Garden™ garlic paste teaspoon ground ancho or chipotle chile package (about 1¼ pounds) Schnucks Natural thin sliced boneless, skinless chicken breast fillets cups Schnucks white corn tortilla chips (about 4 ounces), finely crushed to about 1 cup cup Schnucks finely shredded Cheddar Jack cheese lime, cut into 4 wedges 1. Preheat oven to 425°F. Line large rimmed baking pan or cookie sheet with parchment paper or aluminum foil sprayed with nonstick cooking spray. In pie plate or wide, shallow bowl, stir together yogurt, garlic and ground ancho chile. Add chicken and turn to coat. 14 2. In second pie plate or shallow dish, stir crushed chips with cheese. Press each piece of chicken into chip mixture to coat both sides, pressing lightly so mixture adheres. 3. Place chicken in prepared pan and bake 11 to 13 minutes or until golden brown and internal temperature reaches 165°F. Serve chicken with lime wedge to squeeze over chicken. Each serving: about 350 calories, 10 g total fat (5 g saturated), 95 mg cholesterol, 380 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g sugars, 39 g protein Grilled Citrus Chicken with Orange-Avocado Relish 2. Meanwhile, segment remaining 3 oranges: Trim off top and bottom ends to make 2 flat surfaces. Place oranges, cut side down, on cutting board. With small paring knife, slice down the sides following the natural curve of the fruit to completely remove skin and white pith. Holding orange over small bowl, with paring knife, cut on either side of the membranes to release each segment. Cut or tear each segment crosswise in half and place in medium bowl; add avocado, cilantro, onion, oil, ¼ teaspoon salt, 8 teaspoon pepper and remaining 1 tablespoon lime juice and toss to combine. Makes about 1¾ cups relish. 3. Remove chicken from marinade; discard marinade. Spray both sides of chicken with nonstick cooking spray; sprinkle with remaining ¼ teaspoon salt and 8 teaspoon pepper. Place chicken on hot grill rack. Cover and cook 12 to 14 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. To serve, spoon relish over chicken. Each serving: about 296 calories, 12 g total fat (2 g saturated), 101 mg cholesterol, 519 mg sodium, 9 g carbohydrate, 4 g fiber, 2 g sugars, 35 g protein Active Time: 35 minutes Total Time: 35 minutes • Serves: 4 4 1 2 1 medium oranges lime medium garlic cloves, minced (1½ teaspoons) tablespoon Worcestershire sauce Scan this tag to watch our How to Segment an Orange video. LE F T M TO ©2013 California Avocado Commission THE FA MILY FA R M TO 16 celebrate family > backyard bbq summer shindig It’s easy to find reasons to celebrate during the summer months, from graduations to the 4th of July and beyond. Whether you’re entertaining a big crowd or simply enjoying a backyard barbecue, our summer recipes make an impressive spread. The acidity of the root beer helps tenderize the meat as it marinates and also adds sweetness for succulent baby back ribs. Along with the ribs are three sensational sides, chipotle baked beans, a refreshing corn salad and potato salad made with classic Caesar dressing. Root Beer Ribs Active Time: 50 minutes Total Time: 2 hours 10 minutes plus marinating • Serves: 10 8 2 1 6 1 2 3 ¼ 2 2 2 1 pounds Pride of the Farm pork loin baby back ribs (about 3 racks) bottles (2 liters each) Schnucks Super S root beer tablespoon Schnucks olive oil large garlic cloves, minced (about 2 tablespoons) small yellow onion, finely chopped (about 1 cup) cups Schnucks ketchup cup Worcestershire sauce cup red wine vinegar tablespoons Schnucks dark brown sugar teaspoons chopped fresh thyme leaves teaspoons ground black pepper teaspoon kosher salt Remove ribs from marinade; discard marinade. Place ribs on unlit part of grill; cover and cook 1½ to 2 hours or until meat is fork-tender and easily pulls away from bone, turning every 20 minutes. Brush ribs generously with sauce during last 20 minutes of cooking. Serve ribs with any remaining sauce. Each serving: about 791 calories, 44 g total fat (17 g saturated), 195 mg cholesterol, 995 mg sodium, 28 g carbohydrate, 1 g fiber, 24 g sugars, 40 g protein > Cook’s Wisdom Prior to marinating the ribs, the membrane should be removed to allow the marinade to penetrate the meat. To peel the membrane from ribs, turn the ribs bone side up. With a sharp paring knife, carefully lift up the edge of the membrane from a corner of the slab. Work your fingers between the membrane and rib meat to loosen the membrane. With a paper towel in your hand to avoid slipping, pull the membrane across the slab to remove. To prepare a gas grill for indirect grilling, preheat grill with all burners on high. Once preheated, turn off 1 burner on a 2-burner grill or 2 burners on a 3-burner grill. Reduce the heat on the remaining burner to mediumlow. Place ribs on unlit part of grill. You want to maintain an internal grill temperature of about 325°F. 1. Peel membrane from bone side of each rack of ribs. Place ribs in large roasting pan. Reserve 2 cups root beer. Pour remaining root beer over ribs to cover completely. (There may be some root beer remaining.) Cover pan and refrigerate at least 4 hours or up to overnight. 2. In 3-quart saucepan, heat oil over medium heat. Add garlic and onion and cook 4 to 6 minutes or until onion is soft, stirring frequently. Add remaining ingredients and 2 cups reserved root beer; heat to boiling over high heat. Reduce heat to medium and boil 25 to 30 minutes or until sauce becomes very thick and is reduced to 3 cups, stirring occasionally during last 10 minutes of cooking. 3. Meanwhile, prepare outdoor grill for indirect grilling over medium-low to medium heat (grill temperature should be maintained at 325°F). Ribs can also be cooked in preheated 325°F oven. Place racks in single layer in foil-lined large rimmed baking pans. Bake, uncovered, 1½ to 2 hours or until ribs are fork-tender, brushing ribs generously with sauce during last 20 minutes of cooking. ¾ cup Schnucks ketchup e cup Full Circle Morello cherry fruit spread 1½ tablespoons chipotle salsa (available in select Mexican food aisles next to chipotle chiles in adobo) or adobo sauce from canned chipotle chiles ½ teaspoon salt In 3- to 4-quart saucepan, heat oil over medium heat. Add onion and cook 7 to 9 minutes or until tender, stirring occasionally. Add undrained beans, ketchup, fruit spread, salsa and salt; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 50 minutes or until sauce becomes very thick, stirring occasionally and more frequently during last 10 minutes of cooking. Makes about 5¾ cups. Each serving: about 184 calories, 2 g total fat (0 g saturated), 1 mg cholesterol, 727 mg sodium, 36 g carbohydrate, 7 g fiber, 16 g sugars, 7 g protein Stovetop Chipotle Baked Beans Active Time: 20 minutes Total Time: 1 hour 10 minutes • Serves: 10 1 1 1 1 1 tablespoon Schnucks canola or vegetable oil large onion, chopped (1½ cups) can (16 ounces) Schnucks pork & beans can (15 ounces) Schnucks pinto beans can (15 ounces) Schnucks red beans Schnucks Cooks > Summer 2013 17 celebrate family > backyard bbq Caesar Potato Salad Active Time: 35 minutes Total Time: 35 minutes plus chilling Serves: 12 3 2 8 1 3 ¼ 1 ¾ 4 Fresh Corn, Tomato & Mozzarella Salad Active Time: 20 minutes Total Time: 20 minutes • Serves: 6 3 1 1 1 3 1 ¼ ¼ 8 2 18 ears fresh corn, husks and silks removed ball (8 ounces) BelGioioso fresh mozzarella cheese package (1 pint) grape tomatoes large garlic clove, minced (1 teaspoon) tablespoons Schnucks extra virgin olive oil tablespoon plus 1 teaspoon red wine vinegar teaspoon salt teaspoon Schnucks Dijon mustard teaspoon ground cayenne pepper teaspoons chopped fresh oregano leaves fresh spinach leaves for garnish (optional) 1. Heat large covered saucepot of water to boiling over high heat. Add corn and cook 4 minutes; drain. When cool enough to handle, cut corn kernels from cobs. 2. Meanwhile, cut cheese into ½-inch pieces; cut tomatoes in half. In large bowl, with whisk, stir garlic, oil, vinegar, salt, mustard and cayenne. Add oregano, corn, cheese and tomatoes and toss to combine. If desired, garnish with spinach leaves. If not serving right away, cover and refrigerate up to 1 day ahead. Makes about 4½ cups. Each serving: about 207 calories, 14 g total fat (5 g saturated), 26 mg cholesterol, 224 mg sodium, 12 g carbohydrate, 2 g fiber, 4 g sugars, 9 g protein 2 pounds Schnucks red potatoes, unpeeled and each cut into ¾-inch chunks teaspoons salt slices Schnucks hardwood smoked bacon (8 ounces), each cut crosswise into ½-inch pieces cup Schnucks classic Caesar dressing cup minced red onion cup grated Parmesan cheese tablespoon Worcestershire sauce teaspoon ground black pepper refrigerated hard-cooked peeled eggs, chopped tablespoons rinsed and drained capers (optional) 1. In 5- to 6-quart saucepot, place potatoes, salt and enough water to cover; heat to boiling over high heat. Reduce heat to medium; simmer, uncovered, 10 to 12 minutes or until potatoes are fork-tender. Drain potatoes well. 2. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 15 to 20 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to large serving bowl. Add dressing, onion, cheese, Worcestershire sauce and pepper and stir until well combined. Add warm potatoes, eggs and capers, if using; toss until mixture is well combined. Cover and refrigerate at least 4 hours or up to overnight. Makes about 9 cups. Each serving: about 217 calories, 12 g total fat (3 g saturated), 76 mg cholesterol, 823 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g sugars, 7 g protein Amazing Blue Cheese & Bacon Burgers BRING ON BOLD FLAVOR PREP: 25 min. | MAKES: 12 servings what you need 2 lb. lean ground beef 1 pkg. (4 oz.) crumbled blue cheese 8 slices cooked OSCAR MAYER Bacon, crumbled 1/2 cup A.1. Original Steak Sauce 2 Tbsp. A.1. Dry Rub Bold Original 12 slider buns make it heat grill to medium-high heat. mix all ingredients except buns; shape into 12 (3/4-inch-thick) patties. grill 5 min. on each side or until done (160°F), placing buns, cut-sides down, on grill grate for the last 2 min. fill buns with burgers. Substitute: Prepare using ground chicken. Serving Suggestion: Serve with fresh fruit and baked chips to round out the meal. Nutrition Information Per Serving: 290 calories, 13g total fat, 5g saturated fat, 60mg cholesterol, 690mg sodium, 21g carbohydrate, 1g dietary fiber, 4g sugars, 22g protein, 2%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 15%DV iron. ©2013 Kraft Foods top it! pulled pork 3 ways Experiment with your pulled pork sandwich toppings... try coleslaw, dill or sweet pickles, sharp Cheddar cheese or fresh, fried or sautéed onions to give your barbecue creation that extra kick! A staple in the Memphis barbecue tradition, pulled pork gets its signature moist and tender texture from cooking over a low flame for an extended period of time. During the slow cooking process, the connective fibers within the meat break down, making it easy to pull apart for that distinct shredded consistency. We’ve taken this southern classic and dressed it up three different ways. Each is versatile and delicious, whether served in a bun or on crisp Bibb leaves for a barbecue-inspired lettuce wrap. If you’re short on time, pulled pork can be made up to three days in advance... just shred the pork when warm. 1 beer pairing > Schlafly Pale Ale American Pale Ales are fairly new to the American beer scene, but quickly gaining popularity with unique American hop characteristics. Following the fermentation process, this golden amber ale, with its pine-citrus aroma, is brewed with Cascade and Chinook dry hops. Balancing the hops with North American malts, including caramel malted barley, makes this a satisfying ale, and a perfect complement to barbecue! 20 open pit taste > home bbq 1 Grilled Pulled Pork with Bourbon Whiskey Barbecue Sauce Active Time: 30 minutes Total Time: 4 hours 45 minutes plus chilling Serves: 10 1 2 whole (unsliced) Pride of the Farm pork butt (about 8 pounds), trimmed if desired ¼ cup A.1.® cracked peppercorn or bold original dry rub 1 tablespoon Schnucks olive oil 1 medium onion, finely chopped (1 cup) 2 tablespoons fresh thyme leaves 2 tablespoons refrigerated Gourmet Garden™ chunky garlic blend or minced fresh garlic 2 cups bourbon whiskey 2¼ cups barbecue sauce 1. Place pork in 13 x 9-inch glass or metal baking dish. Rub pork all over with dry rub. Cover and refrigerate at least 2 hours or up to overnight. 2. Prepare outdoor grill for indirect grilling over medium-low to medium heat (grill temperature should be maintained at 325°F). Place pork, fat side up, on unlit part of grill. Cover and cook 4½ to 5 hours or until internal temperature reaches 190°F. 3. Meanwhile, in 2- to 3-quart saucepan, heat oil over medium heat. Add onion, thyme and garlic and cook 2 to 3 minutes or until onion begins to soften, stirring frequently. Add whiskey and heat to boiling over medium-high heat. Boil 8 to 10 minutes or until mixture is reduced to ¾ cup. Add barbecue sauce and cook over low heat 5 minutes to blend flavors. 4. Transfer pork to large bowl. Trim off and discard desired amount of fat. Remove bone. With 2 forks, shred pork. Stir in sauce. Makes about 12 cups pork. Each serving: about 770 calories, 38 g total fat (15 g saturated), 166 mg cholesterol, 945 mg sodium, 24 g carbohydrate, 1 g fiber, 16 g sugars, 27 g protein See our Cook’s Wisdom on the following page. Schnucks Cooks > Summer 2013 21 open pit taste > home bbq BONUS Recipes! Scan this Tag with your smart phone to view our Peach Crisp video! PLUS, visit schnuckscooksmag.com to view archived issues of Schnucks Cooks magazine... and be sure to check out page 17 of the Summer 2010 edition, to view our Marinated Hearts of Palm Salad recipe, shown on page 23. > Cook’s Wisdom Pork can be prepared in a 325°F oven. Prepare pork through step 1 with fat side up in Dutch oven. Add ¼ cup water. Cover tightly with aluminum foil. Bake 4½ to 5 hours or until internal temperature reaches 190°F. Transfer pork to large bowl. Pour liquid from Dutch oven into large bowl. Let stand 1 minute to allow fat to rise to top. Skim off 1 tablespoon fat to use instead of oil in step 3. Skim off and discard any remaining fat. Pour remaining liquid into 2- to 3-quart saucepan; heat to boiling over high heat. Boil 8 to 10 minutes or until reduced to about 1 cup. Pour liquid into sauce. Slow Cooker Sweet & Spicy Pulled Pork 2 3 Active Time: 30 minutes Total Time: 9 hours 30 minutes • Serves: 12 Active Time: 30 minutes Total Time: 5 hours • Serves: 10 1 head garlic, cloves peeled and coarsely chopped 1 large onion, chopped (about 1½ cups) 1 cup barbecue sauce ¼ cup balsamic vinegar ¼ cup packed Schnucks brown sugar 2 tablespoons chili powder 2 tablespoons molasses 2 tablespoons Schnucks Dijon mustard 2 tablespoons Worcestershire sauce 2 teaspoons Tabasco® sauce plus additional for more heat, if desired 1½ teaspoons salt 1 teaspoon ground black pepper ½ teaspoon ground cayenne pepper 1 whole (unsliced) Pride of the Farm pork butt (about 8 pounds), trimmed if desired 2 2 1 1 1. In 6- to 8-quart slow-cooker bowl, stir all ingredients except for pork until well combined. Add pork and turn to coat in sauce. Place pork, fat side up, in slow-cooker bowl. Cover slow cooker with lid and cook on low 9 to 10 hours or on high 4½ to 5 hours or until pork is very tender. Do not lift lid during cooking. 2. Cover Dutch oven with lid. Bake 4½ to 5 hours or until pork reaches a minimum internal temperature of 190°F. 2. Transfer pork to large bowl. Trim off and discard desired amount of fat. Remove bone. With 2 forks, shred pork. Skim off and discard any fat in slow-cooker bowl. Return pulled pork to sauce; stir to combine. If desired, stir in additional Tabasco. Makes about 12 cups pork. Each serving: about 522 calories, 30 g total fat (12 g saturated), 138 mg cholesterol, 690 mg sodium, 18 g carbohydrate, 1 g fiber, 13 g sugars, 36 g protein 22 Jalapeño Peach Pulled Pork 1 6 1 tablespoons ground cumin tablespoons kosher salt tablespoon ground black pepper whole (unsliced) Pride of the Farm pork butt (about 8 pounds), trimmed if desired jar (18 ounces) Schnucks peach or apricot preserves (about 13 cups) large jalapeño chile peppers (about 6 ounces), sliced (about 1½ cups) (12-ounce) can or bottle lager beer 1. Preheat oven to 325°F. In cup, stir cumin, salt and pepper. Rub cumin mixture all over pork. Place pork, fat side up, in Dutch oven or heavy 6- to 8-quart saucepot with tight-fitting lid. Spread preserves all over pork. Sprinkle jalapeños around pork, then pour beer into Dutch oven. 3. Transfer pork to large bowl. Trim off and discard desired amount of fat. Remove bone. With 2 forks, shred pork. Skim off and discard any fat in Dutch oven; pour about 2½ cups of remaining liquid into shredded pork. If desired, save any remaining liquid for reheating leftovers. Makes about 12 cups pork. Each serving: about 686 calories, 36 g total fat (15 g saturated), 166 mg cholesterol, 1277 mg sodium, 36 g carbohydrate, 1 g fiber, 23 g sugars, 44 g protein 3 23 1. pulled pork 101 ke a m o t how Alex LaZella Schnucks Executive Chef pulled pork 2. Succulent pulled pork, an iconic southern dish, is both delicious and easy to prepare. Cooked low and slow, whether grilled, roasted or prepared in a slow cooker, seasoned, shredded pork smothered with a tasty sauce is finger-licking good any way it’s prepared. Cut The pork butt is the cut of choice for pulled pork, which is actually from 1. The the shoulder area. The ideal size is about 7 to 8 pounds. The layer of fat along the topside of a pork butt is called the fat cap, which should be left intact. As the pork cooks, the fat cap melts and naturally bastes the pork. Rub Rubbing the outside of the pork with a dry rub (a combination of dried 2. Dry spices) adds a base flavor profile to the pork. The seasoning will get distributed throughout the pork when it’s shredded. 3. and Roast Place the seasoned pork fat side up in a Dutch oven. The 3. Flavor pork can then be flavored to your liking with fruit preserves or chutney, maple syrup, molasses, mustard, chopped fresh herbs, sliced chile peppers or garlic. Next, pour in a liquid, such as your favorite beer or cider – the possibilities are endless. Roast the pork, tightly covered, at 325°F for about 4½ to 5 hours. The internal temperature of the pork should reach 190°F – the magic number at which point the connective tissues in the pork break down, resulting in moist, fall-apart-tender pork. Transfer the pork to a baking dish large enough to shred the 4. Shredding pork. The pork will shred much easier when it’s hot. Carefully remove the bone 4. when it’s just cool enough to handle. While you can use 2 forks or your hands to shred the pork, you can also use the bone to shred the pork to your desired consistency. Once the pork is shredded, stir in some of the sauce remaining in the Dutch oven, reserving any remaining sauce to serve with leftovers. Scan this tag to watch our Jalapeño Peach Pulled Pork video. 24 Flavors of Summer! For a sure hit at picnics and barbecues, pick Schnucks signature fresh sausage! Our butchers grind meat fresh in-store, then hand mix it with spices using our own signature recipes. No preservatives or MSG. Each sausage is stuffed in North American hand-pulled hog casings, then hand twisted by our butchers. Our bratwursts taste like they’re supposed to with a crisp bite, gently spiced to perfection. Beer brats have a hoppy flavor. Or, go lean with our turkey brats. Savor the flavor all summer! er! meals for a steal Looking for satisfying and flavorful recipes that won’t break the bank? Your Schnucks Cooks team has you covered. Our Sesame-Ginger Beef Lo Mein is just as good as your favorite Chinese take-out, but with the goodness (and low cost) of a home-cooked meal. And our fish tacos served in warmed tortillas are a great build-it-yourself option for those warm summer nights. 26 Sesame-Ginger Beef Lo Mein Fish Soft Tacos Active Time: 20 minutes Total Time: 35 minutes • Serves: 4 Active Time: 25 minutes Total Time: 40 minutes • Serves: 6 1 1¼ pounds tilapia fillets, each cut lengthwise in half ½ cup Schnucks all-purpose flour 3 Schnucks large eggs 1 package (8 ounces) green chile enchilada sauce, divided 2 cups panko breadcrumbs 6 tablespoons Schnucks canola or vegetable oil, divided ¼ cup Schnucks sour cream 6 medium soft taco flour tortillas 1½ cups Schnucks finely shredded nacho taco cheese (6 ounces) 3 Roma tomatoes, diced 3 cup very thinly sliced red onion tablespoon Schnucks canola or vegetable oil 12 ounces boneless sirloin steak, cut crosswise into ¼-inch-thick slices 1 small yellow onion, finely chopped (about ¾ cup) ½ red bell pepper, cut lengthwise into 4 pieces, then each piece sliced crosswise ½ yellow bell pepper, cut lengthwise into 4 pieces, then each piece sliced crosswise 2 large garlic cloves, minced or 2 teaspoons refrigerated Gourmet Garden™ chunky garlic blend 1½ tablespoons grated peeled fresh ginger or refrigerated Gourmet Garden™ ginger spice blend ½ (16-ounce) package spaghetti, noodles broken in half 1 can (14.5 ounces) less-sodium beef broth (1¾ cups) ¾ cup water 3 cup teriyaki stir-fry sauce & marinade 2 teaspoons sesame oil 1. In nonstick 12-inch skillet, heat canola oil over medium-high heat. Add beef and cook 1 to 2 minutes or until lightly browned but still slightly pink in spots, stirring occasionally. With slotted spoon, transfer beef to plate. 2. Add onion and bell peppers to same skillet and cook 2 minutes, stirring frequently. Stir in garlic and ginger and cook 1 minute. Transfer pepper mixture to plate with beef. Add spaghetti to same skillet and cook 2 minutes, stirring constantly. 3. Stir in broth, water and teriyaki sauce; heat to boiling. Reduce heat to medium-low and cook, covered, 14 to 16 minutes or until spaghetti is tender, stirring occasionally and adding beef mixture and any juices on plate to skillet during last 2 minutes of cooking. Remove skillet from heat; stir in sesame oil. Makes about 6 cups. Each serving: about 542 calories, 19 g total fat (6 g saturated), 66 mg cholesterol, 1171 mg sodium, 56 g carbohydrate, 3 g fiber, 10 g sugars, 31 g protein > Cook’s Wisdom Try substituting sliced boneless, skinless chicken breasts for beef. 1. Pat tilapia dry with paper towels. Place flour in pie plate or wide, shallow bowl. In medium bowl, with whisk, beat eggs with ½ cup enchilada sauce. Place panko in second pie plate or shallow bowl. 2. Dredge each piece of tilapia in flour, shaking off excess, then dip into egg mixture. Press tilapia into panko to coat both sides, then place on large sheet of waxed paper. 3. In nonstick 12-inch skillet, heat 3 tablespoons oil over medium-high heat. Add half of tilapia and cook 6 to 8 minutes or until golden on the outside and internal temperature reaches 145°F, turning once halfway through cooking. Place tilapia on paper towel-lined plate to drain; cover to keep warm. With slotted spoon, remove any dark breadcrumbs from pan. Repeat with remaining 3 tablespoons oil and tilapia. 4. Meanwhile, in small serving bowl, stir remaining enchilada sauce with sour cream until well blended. Place tortillas between 2 damp paper towels on microwave-safe plate. Heat in microwave oven on high 30 to 40 seconds or until warm. 5. To make tacos, drizzle 1 tablespoon sour cream sauce in bottom of folded tortilla. Evenly fill tortillas with tilapia, cheese, tomatoes and red onion and drizzle with remaining sour cream sauce. If desired, fill tacos with some Angel Hair Cabbage Slaw. Angel Hair Cabbage Slaw Active Time: 10 minutes Total Time: 20 minutes • Serves: 6 ¼ 2 2 2 ½ ¼ ¼ 1 ½ 3 cup Schnucks granulated sugar tablespoons Schnucks extra virgin olive oil tablespoons Schnucks white vinegar teaspoons dry ground mustard teaspoon celery seed teaspoon salt teaspoon ground black pepper bag (10 ounces) angel hair cabbage cole slaw cup fresh Italian flat leaf parsley leaves, chopped cup chopped radishes (about 4 large) In large bowl, with whisk, stir first 7 ingredients until sugar dissolves. Add cole slaw, parsley and radishes and toss until well combined. Let stand 10 minutes to blend flavors. Makes about 3½ cups. Serve slaw inside fish tacos or as a side dish. Each serving: about 80 calories, 5 g total fat (.5 g saturated), 0 mg cholesterol, 115 mg sodium, 10 g carbohydrate, 2 g fiber, 6 g sugars,1 g protein Each serving: about 580 calories, 31 g total fat (8 g saturated), 150 mg cholesterol, 820 mg sodium, 41 g carbohydrate, 9 g fiber, 6 g sugars, 34 g protein Schnucks Cooks > Summer 2013 27 sweet endings The earliest pound cake was named after its simple ingredient list of a pound each of butter, sugar, eggs and flour. Thanks to modern manufacturing and the freezer aisle, pound cake is conveniently available and ready to serve. Try our Strawberries & Cream Grilled Pound Cake for a creative new take on the classic combination of pound cake and strawberries. Turn the page for another favorite, Bananas Foster. This recipe was created in the early 1950s at Brennan’s, a popular restaurant in New Orleans, and named for one of its regular patrons, Richard Foster. Bananas sautéed in brown sugar, butter and cinnamon, then paired with a scoop of vanilla ice cream is an impressive way to end any meal. 28 happiness is > dessert Strawberries & Cream Grilled Pound Cake Frozen Coconut Cream Pie Active Time: 20 minutes Total Time: 20 minutes • Serves: 4 Active Time: 10 minutes Total Time: 25 minutes plus freezing Serves: 8 1 1 2 2 1 3 ½ 1 1 package (16 ounces) fresh strawberries, hulled and coarsely chopped (about 3 cups) tablespoons Schnucks granulated sugar tablespoons water package (8 ounces) Schnucks whipped cream cheese spread cup Schnucks powdered sugar teaspoon Schnucks pure vanilla extract frozen pound cake (10.75 ounces), thawed Schnucks nonstick cooking spray cup thawed Schnucks whipped topping fresh mint leaves for garnish (optional) Schnucks frozen deep dish ready-to-bake pie crust 2 cups Schnucks vanilla ice cream 1¼ cups Schnucks sweetened coconut flakes 2 cups thawed Schnucks whipped topping ½ teaspoon almond extract 1. Bake pie crust as label directs; cool completely. 2. While crust cools, refrigerate ice cream 15 minutes to soften. In microwave-safe medium bowl, heat coconut in microwave oven on high 1½ to 2 minutes or until toasted, stirring every 30 seconds. 3. In large bowl, with rubber spatula, add whipped topping, almond extract, softened ice cream and 1 cup coconut; fold until well blended. 4. With rubber spatula, spread ice cream mixture evenly into pie crust. Sprinkle remaining ¼ cup coconut evenly over ice cream mixture. Cover pie loosely with plastic wrap; freeze at least 4 hours or up to 5 days in advance. Each serving: about 336 calories, 21 g total fat (14 g saturated), 14 mg cholesterol, 173 mg sodium, 35 g carbohydrate, 1 g fiber, 19 g sugars, 4 g protein 1. In medium bowl, toss strawberries with granulated sugar and water until sugar dissolves. If not serving right away, cover and refrigerate up to 4 hours. 2. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, with rubber spatula, stir cream cheese, powdered sugar and vanilla until well combined. 3. Slice pound cake crosswise into 8 equal slices. Evenly spread cream cheese mixture on 1 side of 4 slices of pound cake. Place remaining 4 slices over cream cheese mixture to close sandwiches. Spray outside of sandwiches lightly with nonstick cooking spray. 4. Grill pound cake sandwiches 3 to 4 minutes or until grill marks appear, turning once halfway through cooking. Place 1 sandwich on each of 4 dessert plates. Top with strawberry mixture and whipped topping; garnish with mint leaves, if desired. Each serving: about 624 calories, 33 g total fat (22 g saturated), 153 mg cholesterol, 642 mg sodium, 75 g carbohydrate, 2 g fiber, 50 g sugars, 8 g protein Schnucks Cooks > Summer 2013 29 happiness is > dessert Bananas Foster Active Time: 10 minutes Total Time: 10 minutes • Serves: 6 ¾ 2 1 1 8 3 1 3 cup packed Schnucks brown sugar tablespoons Schnucks unsalted butter tablespoon fresh lemon juice tablespoon water teaspoon ground cinnamon medium firm-ripe bananas, peeled, cut lengthwise in half, then cut crosswise in half teaspoon Schnucks pure vanilla extract cups Schnucks vanilla ice cream 1. In 12-inch skillet over medium-high heat, add brown sugar, butter, lemon juice, water and cinnamon; heat to boiling, stirring constantly. Boil 1 minute. Add bananas and vanilla extract and cook 1 to 2 minutes or just until bananas soften slightly and sauce thickens. 2. Divide ice cream between each of 6 dessert bowls. Add 2 pieces banana over ice cream in each bowl and drizzle with sauce. Serve right away. Each serving: about 329 calories, 10 g total fat (7 g saturated), 39 mg cholesterol, 61 mg sodium, 56 g carbohydrate, 2 g fiber, 48 g sugars, 3 g protein 3 ingredients to bliss Wi three simple ingredients, you can enjoy a sweet sensation any night of the week. With Try one of these quick ideas: > Fold fresh berries into refrigerated vanilla pudding. Serve over Bakery angel food cake. > Sprinkle dried cherries over plain Greek yogurt and drizzle with honey. > Serve pound cake with a dollop of lemon curd and fresh strawberries. > Top refrigerated rice pudding with chunks of fresh pineapple and toasted coconut. > Prepare a milk shake with ice cream, peanut butter and chocolate sandwich cookies. 30 Looking for a new way to entertain with the fresh flavors of the Mediterranean? This Greek-inspired hummus dip is easy to prepare and always a hit. Serve with toasted pita chips. Garden Greek Hummus Dip Ingredients: 1 family-size container hummus (about 16 ounces) ½ cup crumbled DeLallo Imported Greek Feta 1 (7-ounce) container DeLallo Jumbo Pitted Calamata Olives Ready Pack, drained & chopped ¼ cup chopped DeLallo Roasted Red Peppers ¼ cup DeLallo Sliced Mild Pepperoncini 1 large tomato, diced 1 small cucumber, diced 1 tablespoon fresh chopped oregano or dill Directions: Spread an even layer of hummus along the bottom of a clear, shallow serving dish. Sprinkle hummus with feta, olives, red peppers, pepperoncini, tomato and cucumber. Garnish with fresh oregano and serve with pita. delallo.com Serves 8 to 10 Visit delallo.com for more delicious olive & antipasti recipes. fresh summer flavors! Scan this code or visit us at belgioioso.com for recipes featuring our Fresh Mozzarella. gluten free