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7/30/2010
Ingredients -
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa:
2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained
Preparation:
1. Place half dozen scallops per skewer.
2. Drizzle each kabob with extra virgin olive oil.
3. Season scallops with mint, rosemary and black pepper.
4. Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
5. In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
6. Preheat grill to medium heat.
7. Season scallops with salt.
8. Grill over direct heat a few minutes. Turn. Grill the other side.
9. Serve with salsa.
Gordy's Specials & Recipes
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7/19/2010
Ingredients:
-- 3 bunches leeks, trimmed and quartered lengthwise
-- 1/3 cup plus 1 tablespoon extra –virgin olive oil
-- Sea Salt
-- 3 pounds fresh, skin-on center-cut wild salmon fillet, bones removed
-- 1 ½ pounds fingerling potatoes or small red potatoes
-- 1 shallot
-- 4 tablespoons unsalted butter, at room temperature
-- 2 tablespoons chopped fresh chives
-- 2 tablespoons fresh tarragon
-- 2 tablespoons fresh parsley
-- Juice of ½ lemon
Directions:
-- Preheat the oven to 450 degrees. Toss the leeks in a roasting pan with 1/3 cup of olive oil;
season with salt. Roast until slightly golden, about 30 minutes.
-- Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon
olive oil. Set aside to come to room temperature.
-- When the leeks are done, reduce the oven temperature to 275 degrees . Season the salmon
with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30-40 minutes.
-- Meanwhile, cook the potatoes in a pot of boiling salt water until fork tender, about 10 minutes;
drain.
-- Pulse the shallot in a food processor until minced. Add the butter, ...
Gordy's Specials & Recipes
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6/24/2010
Ingredients:
4 lbs. pot roast, boneless beef/arm
3 potatoes, peeled/sliced
1 onion, sliced
2 tbsp. flour
1 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar
Directions:
Trim all excess fat from roast.
Place potatoes and onion in bottom of Crockery Pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily).
Place roast in Crockery Pot on top of potatoes and onions.
Cover and cook on low setting for 10 to 12 hours (high 5 to 6).
Gordy's Specials & Recipes
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6/18/2010
Ingredients for Steak Preparation:
1/2 cup olive oil, plus oil for skillet
1/4 cup fresh lemon juice
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
6 (1-inch thick) boneless New York strip steaks
Tarragon Melting Sauce, recipe follows
Directions:
In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper. Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
Heat a large oiled skillet over medium-high heat.
Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm. Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
Ingredients for Tarragon Melting Sauce:
2 cups butter
3 cloves garlic, minced
2 tablespoons minced green onion
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 cup sour cream
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
3 tablespoons ...
Gordy's Specials & Recipes
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6/4/2010
Ingredients:
* 1 pint strawberries, hulled and coarsely chopped
* 2 TBSP chopped red onion
* 2 TBSP fresh lime juice
* 1 TBSP minced fresh ginger
* 1/2 teaspoon honey
* 1 TBSP chopped fresh basil
* 1 tablespoon chopped cilantro leaves
* 4 skinless salmon filets, 6 ounces each
* 1 Tsp. olive oil
* salt and pepper
Directions:
Mix strawberries, onion, lime juice, ginger, and honey in small bowl. Set aside for flavors to combine. Place a ridged grill pan over medium high heat. Oil salmon with olive oil and season with salt and pepper. Grill 5 minutes on one side, turn, and grill 4 additional minutes. Transfer to serving platter. Add basil and cilantro to strawberry mixture. Spoon over salmon.
Recipe courtesy Clinique
Gordy's Specials & Recipes
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5/28/2010
Ingredients:
1/2 cup red wine vinegar
1/3 cup catsup (for marinade)
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 tablespoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1 5- to 6-pound beef brisket
1/2 cup catsup (for sauce)
2 tablespoons brown sugar
2 tablespoons margarine or butter
Directions:
· Combine vinegar, 1/3 cup catsup, Worcestershire sauce, garlic, mustard, chili powder, and ground red pepper.
· Place brisket in plastic bag set into a shallow dish.
· Pour marinade over brisket.
· Close bag.
· Marinate in refrigerator several hours or overnight, turning bag several times.
· Drain brisket, reserving marinade.
· Place brisket, fat side up, in center of the cooking grill.
· Brush with some of the marinade.
· Grill 2 1/2 to 3 hours or till meat thermometer registers 160°F (71°C), brushing with marinade every 60 minutes.
· Meanwhile, for sauce, in a small saucepan combine 1/2 cup of the reserved marinade, the 1/2 cup catsup, the brown sugar, and margarine.
· Cook and stir till bubbly.
· Slice brisket diagonally across the grain into thin slices.
· Serve with ...
Gordy's Specials & Recipes
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5/25/2010
Ingredients:
4 (4-ounce) tropical fruit cups, drained (about 1 cup)
2 T. fresh cilantro leaves, finely chopped
2 scallion, finely chopped
1 lime, juiced
1 medium jalapeno, ribs removed, seeded and minced
Kosher salt
2 tsp. Silver Spring Island (Pine-Apricot) Wasabi, to taste
Instructions:
Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl & refrigerate until chilled.
Recipe courtesy: Personal Chef Laurel Robertson
579-9496 / www.dinners-on.com
Gordy's Specials & Recipes
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5/11/2010
Ingredients
1 teaspoon lime peel, grated
1/4 cup lime juice
2/3 cup beer
2 garlic cloves, finely minced
1/4 teaspoon hot sauce
4 (4 ounce) boneless beef eye round steaks, 1-inch thick
salt and pepper
Directions
1. 1. Combine lime peel, lime juice, beer, garlic and hot sauce in a shallow, non-reactive container or a zip-lock bag.
2. 2. Add steaks, turning to coat. Cover and refrigerate for several hours.
3. 3. Cook steaks for 8 to 10 minutes, turning once. Salt and Pepper to taste.
Gordy's Specials & Recipes
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4/30/2010
For the rub
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon dried rosemary
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
4 filet mignon steaks, 1 1/2 inches thick
1 tablespoon olive oil
For the sauce
1 tablespoon unsalted butter
1 shallot, minced
2 tablespoons flat leaf parsley, minced
2 tablespoons cognac (Korbel Xtra Smooth works fine)
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 cup beef stock
1/2 cup heavy cream
cayenne pepper, to taste
salt, to taste
fresh ground black pepper, to taste
Directions
To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
Cook Steaks on Grill. Start on High but then turn to low after 3 minutes. Allow steaks to cook to desired temp.
TO MAKE THE SAUCE: melt the butter in pan, add the shallot and parsley and saute until the shallot is softened, 2-3 minutes. Remove the pan from heat and add the Cognac. Briefly return to the heat to ...
Gordy's Specials & Recipes
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4/16/2010
Ingredients:
1/2 c. chopped onion
1/2 c. lemon juice
1/4 c. Olive Oil
1/2 tsp. salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 clove garlic, minced
2 1/2 lbs. chuck steak, 1/2 inch thick
Directions:
Combine ingredients except steak. Marinate meat in mixture 3 hours in refrigerator, turning several times. Drain. Broil steak on grill over hot coals. Cook steak to doneness you like (about 30 minutes total time), turning once. Baste with marinade during broiling. Makes about 4 servings.
Gordy's Specials & Recipes
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4/7/2010
Ingredients:
1 Lime, zested, peeled and sliced
1 Mandarin Orange, zested, peeled and sectioned
1 Navel Orange, peeled and sectioned
1 Grapefruit, peeled and sectioned
1 bulb Shallots, diced
1 tbsp Lemon Juice
1 tbsp Olive Oil
1/2 tsp Salt
1 head Romaine Lettuce, torn
Directions:
Place lime slices, tangerines sections, navel orange, grapefruit in a bowl.
In a separate bowl, mix the lime zest, mandarin orange zest, shallots,
lemon juice, olive oil and salt. Pour over the fruit.
Arrange dressed fruit on top of romaine lettuce to serve.
Gordy's Specials & Recipes
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4/5/2010
Ingredients:
1/2 cup brown sugar
1 teaspoon dry Colman's mustard
2 tablespoons cornstarch
1 tablespoon vinegar
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
1 1/2 cups water
1/2 cup raisins
Directions:
Mix together the Brown Sugar, Mustard & Cornstarch.
Slowly add the Vinegar, Lemon Juice, Lemon Peel, Water & Raisins.
Stir over low heat until thick. Serve warm over ham.
Gordy's Specials & Recipes
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3/24/2010
Ingredients:
2 Lamb racks-Frenched
1/4 cup Balsamic vinegar
1/4 cup Dijon mustard
1/4 cup Dry red wine
2 large Clove garlic; minced
1 Lemon; zested
2 tablespoons Worcestershire sauce
1 teaspoon Soy sauce
1 teaspoon Ground basil
1/2 teaspoon Ground thyme
1/2 teaspoon Cracked black pepper
1 pinch Kosher salt
Directions:
Ttrim the rack of excess fat. Wrap the bone ends with aluminum foil to keep from burning. For the marinade, combine the vinegar, lemon zest with the remaining Herbs and spices in a blender to liquefy. Place the rack in a shallow non reactive dish, pour marinade over the chops and cover tightly. Marinate for 24 hours in the refrigerator. While preparing the fire mix the mustard, Worcestershire sauce, wine and soy sauce until blended and reserve. Remove rack from non reactive dish and place on paper towels to dry off the marinade before you light the grill. Discard the remaining marinade. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and prepare the charcoal to the side for indirect heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the ...
Gordy's Specials & Recipes
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3/17/2010
Ingredients:
2-3 lbs chuck arm pot roast or blade roast
3 slices thick cut bacon, diced
8 ounces portabella mushrooms, sliced
2 cups dry red wine (Cab Sauv. or Merlot)
1 large onion, quartered then halved
1 (14 1/2 ounce) can beef broth
2 teaspoons dried thyme
salt, to taste
pepper, to taste
1/2 cup flour
1 cup cold water
Directions:
1. Place roast in crock pot and season liberally with salt and pepper.
2. Cook bacon in skillet until crispy.
3. Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
4. When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
5. Set your crock pot at low for 7-8hrs (8 hours is recommended because your roast will become soo tender it will literally fall apart as you try to remove it from the dish).
6. If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
7. Remove the roast and transfer the remaining ...
Gordy's Specials & Recipes
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3/9/2010
This pork rib roast is marinated in a mixture of orange juice and garlic before roasting.
Ingredients:
· 1 pork loin rib roast
· 1 cup orange juice
· 4 cloves garlic, finely minced
· 2 tablespoons spicy brown mustard
· dash Worcestershire sauce
· 2 tablespoons honey
Preparation:
Wash roast and pat dry.
Combine remaining ingredients in a large food storage bag. Add the pork roast and seal. Marinate for at least 2 hours or overnight.
Heat oven to 350°. Line a roasting pan with foil.
Place the roast on a rack or atop onion slices in the prepared roasting pan. Wrap the tops of the bones with foil to keep them from becoming charred, if desired.
Roast for about 20 minutes per pound, or to 160°. Bring remaining marinade to a boil. Baste the pork with the marinade the last 15 minutes of cooking time.
Serves 6.
Gordy's Specials & Recipes
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2/2/2010
Ingredients:
1 pound skinless, boneless chicken breast halves - cut into
1 inch cubes
1 pound Andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
Directions:
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice,
onion, green bell pepper, celery, and broth. Season with oregano, parsley,
Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
Stir in the shrimp during the last 30 minutes of cook time.
3. Serve over your favorite rice.
Gordy's Specials & Recipes
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1/21/2010
Ingredients:
1 (2 1/2 to 3 lb.) lean boneless rump roast
1/2 to 3/4 c. flour
1/2 tsp. pepper
3/4 tsp. seasoned salt
1/4 tsp. chili powder (optional)
2 to 4 tbsp. vegetable oil
2 buds garlic, minced
1/2 tsp. dried cilantro or 1 1/2 tsp. chopped fresh
1 c. picante sauce (mild or hot)
2 c. water
1 lg. onion, chopped
2 lg. potatoes, lg. cube
1 (10 oz.) box frozen peas and carrots
1 (6 oz.) pkg. Mexican cornbread mix
1 egg
2/3 c. milk
1 c. grated Cheddar cheese
Directions:
Trim roast of visible fat; cut into 1 inch cubes. Combine flour,
pepper, salt, and chili powder in a sealable plastic bag. Shake to mix. Place
meat cubes in bag and shake to coat. Brown 1/2 of meat cubes in heated skillet
with 1/2 of oil. Remove to 1 1/2 to 2 quart casserole. Add oil and remaining
meat cubes to skillet and brown; place in casserole. Combine garlic, cilantro,
picante sauce, and water in a large measuring cup. Combine onion and potato
with meat cubes.
Pour picante sauce mixture in casserole; stir to combine. Cover
and bake 1 1/2 to 2 hours or until meat is ...
Gordy's Specials & Recipes
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1/8/2010
Ingredients:
-- 4 lbs. boneless beef chuck roast
-- 1 med. onion, chopped
-- 1 1/2 c. hickory smoke flavored BBQ sauce
-- 1 c. catsup
-- 1/2 c. brown sugar
-- 1 tbsp. mustard
-- Chili pepper to taste
Directions:
Cut roast in half; place in 3 quart crock pot. In medium size bowl stir together remaining ingredients; pour over beef in crock pot. Cook on low setting for 10 to 12 hours, stirring occasionally. With fork separate large pieces of beef, beef should be tender enough to separate into small pieces. Skim fat before serving. Spoon onto hamburger buns. Serves 12.
Gordy's Specials & Recipes
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12/18/2009
Ingredients
* 40 unsalted soda crackers, crushed
* 1 cup fresh bread crumbs
* 1 tablespoon garlic powder
* 1/2 cup butter, melted
* 1 tablespoon Worcestershire sauce
* 1 pinch ground black pepper
* 2 tablespoons grated Parmesan cheese
* 1/2 cup dry white wine
* 16 jumbo shrimp, peeled and deveined, with tails
Directions:
1. In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
4. Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
Gordy's Specials & Recipes
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12/9/2009
Ingredients:
½ cup of Freshly Grated (or bagged) Parmesan Cheese
3 TSP Butter, softened
1/8 TSP Ground Black Pepper
2 TBS Sliced 1/8 inch green onions
3 TBS Mayonnaise
1 TSP Grated Lemon Peel
1 ½ Pounds of Tilapia
Garlic and Lawrys to Taste
Directions:
Stir together all ingredients except
place Tilapia Fillets on broiler pan and squeeze lemon juice over fillets.
BROIL Tilapia Fillets 3-4 inches from heat until fish flakes. Gently turn fish
and BROIL about 1-2 minutes. Remove from oven and gently spread mixture on
fillets and broil again until bubbly and golden brown.
Serves 6
Prep time:
20 minutes
Cooking
time: 3-5 minutes
Gordy's Specials & Recipes
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12/1/2009
Meet the Gordy's Guru!
Meet the Gordy's Guru for Prime Rib Seminars at area Gordy's County Market stores! Here's where he'll be:
Friday, December 4th, 4pm & 6pm: Eau Claire Birch St. location
Saturday, December 5th, 11am: Eau Claire Hamilton Ave. location
Saturday, December 5th, 1pm: Chippewa Falls Lake Wissota location
Saturday, December 5th, 3pm: Chippewa Falls downtown location
Gordy's Specials & Recipes
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