Recipes: Rotisserie Pork with Smoky BBQ Aioli - New England Coleslaw - Chocolate-Coconut Mousse

Another weekend where I can breath easy knowing that my food samplings were a success.  Glad  you all enjoyed.

These recipes would make a complete meal.  Sandwich, side and dessert.  AND they are all EASY to prepare.

This first recipe was a huge success last time I sampled it out that I had to do it again.  All it requires is assembly and no cooking, measuring, or chopping, on your part.  Great for school or work lunches, and tailgating.  Perfect if you need to bring something to a school gathering or a party.

Rotisserie Pork with Smoky Barbecue Aioli

TFM Rotisseri Pork, sliced thin
1 jar Stonewall Kitchen Smoky 
     Barbecue Aioli
TFM White House Rolls

(What can I say? Make a sandwich.)  Slice roll open.  Spread Aioli on one side.  Top with sliced pork.  Close roll.  Serve.

Fresh Market's rotisserie pork is so delicious, juicy, and tender.  They sell it by the pound.  Stonewall Kitchen's Smoky BBQ Aioli (located with the mustard) is creamy with a tasty barbecue flavor.  White house rolls are so soft and make the perfect sandwich.  Put it all together and it's great.

Keep this recipe on hand for Superbowl parties. 

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When I saw this on Fresh Market's shelves I knew I had to sample it out.  It was a change from creamy, mayonnaise based coleslaw.  This recipe was packed with flavor.  The recipe is on the bottle.  I prepared the variation and ... I had to modify the recipe (see blue notes below).  For the original recipe go to Stonewall Kitchen's website.

New England Coleslaw

1 bag coleslaw mix
½ Granny Smith Apple, small dice
1 bunch (7 to 8) scallions, sliced thin

TFM golden raisins 

TFM salted pecans, 
     toasted and chopped

1 jar Stonewall Kitchen 
     New England Coleslaw Dressing

Place first five ingredients in a large mixing bowl.  Toss to combine.  Add ½ jar dressing.  Serve.

Although I included everything Stonewall Kitchen had in the recipe I had to change it around a tad.
     1. added scallions (which they omitted in the variation).
     2. diced the apple instead of grating because I didn't want to 

          lose any of the apple's juice.
     3. did not measure the raisins and pecans, but tossed in what I 

          felt was enough (hence no measurement in the recipe 

          above). Stonewall Kitchen calls for ¼ cup raisins and 2 

          tablespoons pecans (not salted). 

     4. omitted salt and pepper.  

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One Tuesday when I was doing my wine tasting at Fresh Market Parham, one of my regular TFM Midlothian customers came into the store.  We started talking about recipes and she told me about her Chocolate-Coconut Mousse.  I knew I had to sample it out and pass the recipe on.  It is easy-peasy.

Chocolate-Coconut Mousse with Whipped Cream and Toasted Coconut Chips

1 pkg. TFM Instant Chocolate Pudding

1 (13.66 oz.) can Thai Kitchen Unsweetened Coconut Milk

¼ c. milk or half-and-half

Whipped cream

TFM Toasted Coconut Chips

Place pudding mix, coconut milk, and milk in a mixing bowl.  Mix with a wire whisk or egg beater for 2 minutes.  Let stand for 5 minutes and re-beat briefly with a fork or whisk.

Pudding will be soft-set and ready to eat within 5 minutes.  Serve with whipped cream and garnish with toasted coconut chips.

Yields: 4 servings

I am a tried and true Jell-O girl and I do not like instant pudding.  Any recipe that calls for instant pudding, I still use cook-and-serve. But ... Fresh Market only had instant pudding so I couldn't change it. I first prepared this recipe at home and tested it on my family.  Yum!  My husband and I ate it all.  TFM's instant pudding was creamy and delicious.  I then prepared it at TFM and had my favorite taste testers sample it.  It was a hit.  Oh, and the toasted coconut chips are a great snack all on their own.

Recipes: Bacon Horseradish Dip - Unexpected Company Seafood Spread

Keeping with the theme of Fresh Markets sampling event this weekend, I prepared two recipes where TFM products were the main ingredients.  I thought I prepared enough to get me through three days of tastings, but so not the case. I not only ran out, but ran out before my tastings were over. I'm going in early today to prepare samples for todays event.  I'm guessing running out of food means it tasted good?

One thing my husband hates is when I change a recipe.  I changed this first recipe. (Ooops!  No. Wait.  I changed both recipes this weekend.)  My version of TFM Bacon Horseradish Dip follows.  The original recipe (which is also below) is in the September issue of Fresh Markets Inspirations magazine.  

Original Recipe from TFM's Inspirations magazine.

Bacon Horseradish Dip

1 (12 oz.) pkg. TFM Black 
     Forest Bacon, cooked and 
     chopped
16 oz. sour cream
1 c. mayonnaise
7 scallions, chopped
2 Tbl. Worcestershire sauce
2 Tbl. prepared Horseradish
1 tsp. Tabasco
dash of garlic powder

Combine all ingredients in a large mixing bowl.  Mix until well blended.  Cover and refridgerate for several hours or overnight. Serve.  

Tasty dip.  Saturuday I prepared little sandwiches - baguette, roast beef and horseradish dip. They didn't last but 30 minutes. Yum! 

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I modified this recipe from an old Old Bay recipe I had.  Using TFM's Seafood Salad made this a quick recipe to prepare.

Unexpected Company Seafood Spread

8 oz. cream cheese, softened
2 Tbl. TFM Original Cocktail Sauce
1 tsp. Old Bay seasoning
1/3 c. diced red onion
8 oz. TFM prepared seafood salad

In a medium bowl, mix together cream cheese, cocktail sauce and Old Bay until smooth.  Stir in onion and seafood salad.  Cover and chill 4 hours or overnight.  Serve.

Recipes: Southwest Mac 'n Cheese - Hatch Chile Mayonnaise - Hatch Chile con Queso - Quesadillas

Updated - 9/15/13 8:00 PM

What a busy, fun, Hatch Chile Fest!  If you haven't purchased Hatch Chiles to freeze and get you through the winter it's not too late.  Don't forget they freeze for up to two years.  Personally, I just freeze them to get me through the winter.

For everyone who said they enjoyed the recipes I prepared - THANK YOU!  I'll let you in on a secret.  I try to come in to the store early, before my tastings, and test the recipes out on the employees.  Their feedback helps me to perfect the recipe before serving it to you.

The recipes for this weekend's (September 13th, 14th, and 15th) sampling follow.  They are all easy to prepare.  I hope the tastings are inspiring you and that you are finding out about all the wonderful food and products Fresh Market has to offer.

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Spicy Southwest Hatch Chile Spread

I am sorry to say I do not have this recipe.  However, Fresh Market carries Spicy Southwest Cheese Spread all year round.  It is just at this time of year Fresh Market puts Hatch Chiles in it.    

Whenever this is sampled out it is a HUGE hit.  It's great for Superbowl weekend, Father's Day, or "just because".

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Southwest Mac 'n Cheese

2 lb. TFM Prepared Mac ‘n Cheese

1 to 2 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped

¾ c. TFM Mild Salsa

1 tsp. Instant Gourmet Grande Southwest seasoning

Preheat oven to  350^o.

Place all ingredients in a large mixing bowl.  Stir until well blended.  Transfer to an oven save bowl and cover with aluminum foil.  Bake until heated through, approximately 35 to 40 minutes.  Serve.

This freezes well.

Additions:  diced onion – black beans, drained – Chorizo, cooked and crumbled - white or yellow cheddar cheese, shredded.

Yields:  4 servings

Creamy.  Yummy.  Easy to prepare.  This was the hit of Friday and Saturday.  On Saturday I had 1/3 cup Cheddar cheese left over from the Quesadillas and I did put that in.  Remember, you can control the heat by amount of Hatch Chiles you put in.

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Hatch Chile Mayonnaise

1 c. mayonnaise
1 to 2 Hatch Chiles, roasted, peeled, stemmed and seeded
½ tsp. Kosher salt 

Place all ingredients in a blender.  Process until smooth.  

Serve on sandwiches, hamburgers or with Quesadillas.  You can even use as a dip for tortilla chips.  Also used in Chicken Salad recipe below.  I used 1½ Chiles in this recipe on Saturday.  Customer feedback was that it was too mild.  Sunday I used 2 to 2½ Chiles.  Everyone seemed pleased with the flavor/heat.  

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Purchase at Costco (not Fresh Market)

This recipe was prepared in bulk.  Sorry to say, I'll leave it to you to do the math if you want to prepare a smaller quantity.  However, if you do make it in bulk - this does freeze well.  I freeze this for my kids in food saver bags in single serve portions.  To reheat they just put the frozen bag in boiling water and cook until heated through.  No messy  pan to clean up.  It's a great, quick snack.

Hatch Chile con Queso
1 6 lb. 11 oz. can Que Bueno! Nacho Cheese
1 1 lb. 12 oz. can Muir Glen Organic Fire Roasted Diced Tomatoes
8 oz. cream cheese, cubed
5 to 6 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped

Put all ingredients in a slow cooker.  Stir until tomatoes are incorporated. Cook on LOW for 4 hours.  Stir once or twice during cooking to blend in cream cheese.  Serve with tortilla chips.

I'm sure you can cook this on the stove; low heat.  It's just that with all the food I was preparing for Hatch Chile Fest it was easier for me to do this in a crockpot.  The crockpot also kept it warm for the duration of Hatch Chile Fest. This recipe is a keeper for Super Bowl parties or tailgating.  

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I prepared three varieties of Quesadilla's.  Although the recipes are below, there are no measurements.  I just took my ingredients and arranged them on flour tortillas.  What can I say except, "you take a little bit of this, and a little bit of that."

Chicken Quesadilla

TFM shredded rotisserie chicken
Instant Gourmet Grande Southwest seasoning
TFM frozen corn, thawed
Hatch Chiles, sliced
cilantro, chopped
Adams Reserve Cheddar, shredded
flour tortilla

Season chicken with Southwest seasoning and toss to blend.

Lay a tortilla on a flat surface.  On one half of the tortilla place a little cheddar cheese.  Top with chicken, corn, chiles and cilantro.  Top with remaining cheese.  Fold the "empty" side of the tortilla over the filling.  

Heat a skillet over medium-high heat. Coat with a little PAM or olive oil.  Place tortilla in skillet and cook until light golden brown.  Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.

Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.

Additions:  diced onion, drained black beans

Vegetarian Quesadilla

TFM Refried Black Beans
Instant Gourmet Grande Southwest seasoning
TFM frozen corn, thawed
diced red onion
Hatch Chiles, sliced
cilantro, chopped
New York Cheddar, shredded
salt, to taste
flour tortilla

Lay a tortilla on a flat surface.  On one half of the tortilla spread refried beans.  Sprinkle with Southwest seasoning and salt to taste.  Top with corn, onion, chiles, cilantro, and cheese.  Fold the "empty" side of the tortilla over the filling.  

Heat a skillet over medium-high heat. Coat with a little PAM or olive oil.  Place tortilla in skillet and cook until light golden brown.  Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.

Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.

Additions:  diced onion

Cheese Quesadilla

Goat cheese, softened
Domestic Parmesan cheese, grated
Monterey Jack cheese, shredded
Hatch Chiles, sliced
cilantro, chopped
flour tortilla

Lay a tortilla on a flat surface.  On one half of the tortilla spread a thin layer of Goat Cheese.  Top with Parmesan, Montery Jack, chiles, and cilantro.  Fold the "empty" side of the tortilla over the filling.  

Heat a skillet over medium-high heat. Coat with a little PAM or olive oil.  Place tortilla in skillet and cook until light golden brown.  Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.

Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.

These are all quick for snacks and lunches.  I make my quesadillas by folding them in half so they are more manageable when cooking and the filling doesn't fall out. 

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Chicken Salad
While enjoying my morning coffee I realized that I would have TFM's rotisserie chicken left after preparing Chicken Quesadillas.  No sense in wasting it so I will prepare chicken salad this afternoon.  I'm thinking .... rotiserrie chicken, hatch chile mayonnaise, apple, smoked BBQ almonds ...???  In my head it sounds yummy, but I'll test this on my faithful team of taste testers.  If it is delicious I'll post the recipe tomorrow.  Check back tomorrow afternoon. 

9/15/13 - 8:00 PM

WOW! Up until I prepared this recipe, the Southwest Mac 'n Cheese was the favorite of Hatch Chile Fest.  This recipe just blew that away.  It seems like everyone RAVED about this.  I know my favorite taste testers couldn't get enough of it.  I am so glad you all enjoyed it.  If you came late to the party, I'm sorry you missed it.  As promised, here's the recipe.  This is just the ingredients with no measurements. I prepared this at the last minute and only had time for "a little bit of this, and a little bit of that".

TFM Rotisserie Chicken, diced (remove skin and bones)
Instant Gourmet Grande Southwest seasoning
Red Onion, diced
Mild Wisconsin Cheddar cheese, shredded
Cilantro, chopped
Smoked Almonds, roughly chopped
Hatch Chile Mayonnaise (recipe above)

In a mixing bowl, add chicken and sprinkle with Southwest seasoning to taste.  Toss to coat.  Add onion, cheese, cilantro, and almonds.  Toss until well incorporated.  Add Hatch Chile mayonnaise to taste.  Serve on TFM's Southwest Hatch Chile Cheese Sourdough bread.

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Next weekend (Saturday, September 21st & Sunday, September 22nd) is another sampling event.  I'm not sure what food TFM will be sampling and I am still planning what I want to prepare with my wines.  Check back on Thursday (September 19th) and I will have all the information posted.  Another fun event!

Recipes: Tomato Herb Spread with Ciligene - Bacon, Lettuce and Tomato Bruschetta - Southwestern Mashed Potatoes

Here are the recipes for yesterdays (September 7th) tasting.  I am thrilled to say, once again, they were a delicious success.  

What can I say?  I saw this jar on the shelf and it called my name.  I added a little basil (my favorite herb) and one clove of garlic.  AMAZING!

Tomato Herb Spread with Ciligene

1 jar Stonewall Kitchen Tomato Herb 
     Bruschetta Spread
1 clove garlic, minced
Fresh Basil, chiffonade, to taste
¾ lb. Celigini, drained

In a small bowl mix Tomato Herb Bruschetta Spread, garlic and basil.  Serve with Celgini.  

Yields:  Approximately 30 appetizers

To die for flavorful!  It's easy to prepare this quick appetizer.  
You can also serve (above recipe) on pasta.  I'd even top the pasta with Parmesan.  

Stonewall Kitchens website has a Bruschetta recipe.  Prepare as directed above (without the Celligini) and put on TFM French Rounds (Original or Garlic Roasted) and top with Parmesan cheese.

I will repeat this for the holidays when I do "Picks & Bites".

For more Stonewall Kitchen recipes using Tomato Herb Bruschetta Spread go to their website.

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New in to Fresh Market is Smithfield Fully Cooked Applewood Bacon.  It's located over by prepared foods above the salads.  This is a non-refrigerated, shelf stable, product.  On the back of the package is the following recipe (actually, it's the way I prepared it):

Bacon, Lettuce and Tomato Bruschetta
1 package Smithfield Fully Cooked Applewood Bacon, crispy 
     cooked and crumbled
4 Roma tomatoes, seeded and chopped
1¼  c. mixed green lettuce, chopped
3 Tbl. chopped fresh basil
1 clove garlic, minced
1/3 c. olive oil

½ c. crumbled Feta cheese (or you can use crumbled Blue Cheese)

salt and  pepper to taste

TFM Original French Rounds

Mix all ingredients (except French Rounds) in a small bowl.  Serve with TFM French Rounds.

Customers were in love with this recipe.  A definite keeper for the holidays and one I plan on sampling out again in November/December.

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Last is my dinner side recipe.  My girlfriend Leslie (she and her daughter Lisa have filled in for me at Fresh Market), gave me this.  It is a favorite of my family.  It was a favorite of my customers when I was a Personal Chef.  It was a definite favorite of customers at the Fresh Market yesterday.

Southwestern Ranch Mashed Potatoes

1 lb. TFM Yukon Gold Mashed Potatoes

8 oz. cream cheese, softened

8 oz. sour cream

1 pkg. TFM Ranch Buttermilk Recipe Salad Dressing Mix

3 Hatch Chiles, roasted, peeled, stemmed, seeded, and diced

2 c. shredded New York cheddar cheese

Preheat oven to 350^o.

Mix all ingredients in a large mixing bowl.  Transfer to an oven safe casserole dish.

Bake in oven until heated through and cheese has melted, approximately 30 to 40  minutes.

Yields:  4 servings

 Additions: Chopped scallion, diced red onion, or chopped, cooked bacon.

 Tip: This recipe freezes and reheats well.  Great to make ahead, freeze, and cook on those busy nights after a long day of work and after school activities.

The Fresh Market Yukon Gold Mashed Potatoes are delicious on their own.  However, for a change of pace you can doctor them up with this recipe.  I used 4 Hatch Chiles.  Remember, add more chiles for more heat or fewer for less heat.  You can even omit them all together.  In fact, when I prepare this recipe at home I leave the chiles out of half the batch for my children.

Recipes: Roasted Garlic Onion Spread - Creamy Pesto Cheese Torte with Red Bell Pepper and Ancho Chile Jam - Savory Coleslaw - Toasted Lemon Pound Cake with Hibiscus Mascarpone

Below are the recipes from my Labor Day weekend tasting (August 30th and 31st).  All were enjoyed by customers and are easy to prepare. 

I prepared Roasted Garlic Onion Spread for a prior tasting.  It was such a success I decided to serve it again.  Not only is it a nice starter for a party, but Stonewall Kitchen's Roasted Garlic Onion Jam would even be great by itself on burgers.

Roasted Garlic Onion Spread

1 jar Stonewall Kitchen Roasted Garlic Onion Jam

8 oz. cream cheese, softened

1 c. sour cream

1 c. smoked almonds, coarsely chopped

Place first 3 ingredients in a medium bowl and mix until well blended. Transfer to a serving bowl and top with almonds. Serve with crackers or TFM French Rounds.

I used a heavy hand on the  smoked almonds.  The combination of almonds with roasted garlic and onion was Mmmmm delicious.

For more recipes using Stonewall Kitchens Roasted Garlic Onion Jam go to their website.

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This is a recipe from Earth & Vine's recipe booklet.  Quite tasty and easy to prepare.  A definite crowd pleaser.
Creamy Pesto Cheese Torte with Red Bell Pepper and Ancho Chile Jam

1 lb. cream cheese
½ c. butter, room temperature
1 c. pesto
½ c. toasted pine nuts
1 jar Earth & Vine Red Bell Pepper Ancho Chili Jam

Whip cream cheese and butter together until creamy.  Add pesto and pine nuts and mix until incorporated.  

Line a springform pan or cake pan with plastic wrap.  Press mixture into mold.  Cover and chill overnight.

Unmold torte on a plate large enough to fit with extra room around edges.  Top with Earth & Vine Red Bell Pepper and Ancho Chili Jam.

Serve with TFM French Rounds or crackers.

Yield: 12 servings

This was THE hit of the tastings.  Delicious and easy to prepare. Customers could not stop raving about it and were telling each other, "you have to taste this."  Mark this as a keeper for the holidays.

For more recipes using Earth & Vine Red Bell Pepper Ancho Chile Jam go to their website.

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I adapted Savory Slaw from a Cuisine at Home recipe. Coleslaw reminds me of summer and grilling outside.  I had to include a recipe with Hatch Chiles today.  

Savory Slaw

½ c. mayonnaise

3 Tbl. fresh lime juice (2 to 3 limes)

2 Tbl. honey

1 tsp. Kosher salt

¼ tsp. Instant Gourmet Grande Southwest seasoning

1 lb. pkg. coleslaw

3 to 4 Hatch Chiles, roasted, peeled, stemmed, and seeded

10 scallions, sliced

¼ c. chopped fresh cilantro

Whisk mayonnaise, lime juice, honey, salt, and Southwest seasoning together in a large bowl.  Add remaining ingredients; toss to coat.

Yields: 4 servings

As much as I wanted to do a recipe with Hatch chiles I was not able to use them.  This is another easy to prepare and tasty recipe. To prepare this when Hatch chiles are not in season, you can either leave them out (as I did) or substitue diced jalapenos.  

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Wine table with Wild Hibiscus Flowers in Syrup

Last we have dessert.  

Chef Fred presenting dessert.

Toasted Lemon Pound Cake with Hibiscus Mascarpone Topping

1 TFM Lemon Pound Cake

1 jar Wild Hibiscus Flowers in Syrup

8 oz. container Mascarpone

¼ c. butter

Drain Hibiscus flowers and reserve syrup.  Set flowers and syrup aside.

In small mixing bowl, add Mascarpone and 6 tablespoons Hibiscus syrup.  Stir unitl well blended. Set aside.

Slice pound cake into 9  slices.

In a hot, medium sauté pan, melt 1/2 to 1 tablespoon butter.  Add pound cake, without crowding pan.  Lightly brown cake and flip to brown other side.  Remove to a dish and repeat with remaining pound cake.

When all the pound cake has been toasted, put on individual serving plates.  Top with strawberries and Hibiscus Mascarpone.  Garnish with a Wild Hibiscus Flower.  Serve.

A simple dessert to prepare and quite tasty.  You may want to purchase 16 oz. of Mascarpone.  Then you can fill each Hibiscus flower garnish with a little Mascarpone and use the rest for Hibiscus Mascarpone topping.  I doesn't hurt to have additional delicious topping.

Lastly, I was not able to prepare Hatch Chile Mayonnaise or the Prosecco drink, so I do not have the recipes for this post.  I may do them at a later date.

Thank you to Stonewall Kitchen, Earth & Vine, and Wild Hibiscus for sending me recipe books, broccures and cards to give to customers.  When I decided to sample their products with my wine tastings I reached out to them.  I appreciate their support.