FEATURED recipes
Bring Signature Flavor to the Table with Recipes Made from 3 of Our Exclusive New Items Crafted for Unforgettable Taste and Exceptional Quality
Grilled Chicken Sandwich w/ Artichokes
Grilled Chicken Sandwich w/ Artichokes
Ingredients
2 cheese slice(s), Monterey Jack 2 slices Brickfire Bakery® Bread, thick cut
2 oz. Piancone® Dressing, Roasted Red Pepper and Garlic
2 oz. Roma® Artichoke Hearts
6 oz. West Creek® Chicken, Breast(s), Boneless
Directions
1.Grill chicken breast and place quartered artichokes on the grill to warm through.
2 Place 2 oz. of Piancone Roasted Red Pepper and Garlic Dressing on both sides of bread slices. Place bread on flat top or in panini grill place cheese on the bread.
3.Place grilled chicken and artichokes on the bread and grill or press until warmed through.
4.Serve with pickle, chips, French fries or pasta salad or your choice.
Piancone • Roasted Red Pepper & Garlic Dressing #FC230 • 2/1 gal
A creamy dressing loaded with garlic, herbs and spices - enhanced with the robust flavor of roasted red peppers and horseradish. featuring
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Braveheart Braveheart®® Moonshine Burger Moonshine Burger
West Creek • Moonshine Barbecue Sauce • #JV872 • 4/1 gal featuring
Ingredients
4 ea Braveheart® 5.33 oz. patty
1/4 tsp Culinary Secrets® sea salt
1/4 tsp Culinary Secrets® Black Pepper, ground
4 ea Brickfire Bakery® Bun(s), Brioche, toasted
8 ea Prairie Creek® Bacon, cooked crispy
4 tbsp West Creek Moonshine BBQ sauce
4 ea Fair Meadow® cheese cheddar
Directions
1 Flavor burgers with pepper Cook on grill turning once to desired degree of doneness
2 Season burgers with salt then melt cheese on top
3 Add BBQ sauce to bottom of each bun Top with burger then bacon. Now have a taste.
Ingredients
1 ea Prairie Creek® St Louis Rib Racks, membrane removed
2 cups Culinary Secrets® jerk seasoning
1 cup pork rub
2 cups West Creek Jala Mango BBQ Sauce
1/2 cup rum, spiced, dark
Jerk Ribs Jerk Ribs featur
ing
West Creek ala-Mango Barbecue Sauce JV868 • 4/1 gal
Directions
1.In a sauté pan over medium heat reduce the rum by half. Whisk in BBQ sauce then remove form heat and cool for service.
2 Whisk pork rub and jerk seasoning together in a bowl Coat the ribs with the run, wrap and refrigerate overnight Remove ribs from refrigerator and unwrap
3 Heat smoker to 225° Place ribs on rack meat side down and cook for 3 hours Remove ribs from smoker, brush with BBQ sauce and wrap in foil Place back in smoker and cook for additional 2 hours.
4.Remove ribs from smoker unwrap and brush with more sauce then place back in smoker for one hour.
