Tuesday, August 25, 2015

Rosie's Roasted Garlic Dijon Skirt Steak


From the Executive Kitchen at Stello Foods

Ingredients:
1  10oz Skirt Steak (about 3/4" thick)
1  13oz bottle of Rosie's Garlic Dijon Marinade

Directions:
Rub steak with Rosie's Garlic Dijon Marinade and marinate 15 minutes.

Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side.  (Alternatively, broil steak on rack of a broiler pan about 4 inches from heat for 3 minutes per side.)  Transfer steak to a platter and let stand, uncovered, for 5 minutes.  With a sharp knife diagonally cut steak into 1/3" thick slices and serve with grilled potatoes and asparagus.

Serves: 2



Thursday, August 20, 2015

Fresh Fruit Salad with Rosie's Poppy Seed Dressing


From the Executive Kitchen at Stello Foods

Ingredients:

2 pints fresh strawberries, hulled & quartered
1 pint fresh blueberries
1 pineapple, peeled, cored and cut into 2" cubes
1/2 cantaloupe, cut into 2" cubes
1/2 honey dew, cut into 2" cubes
1  12oz bottle of Rosie's Poppy Seed Dressing
Fresh mint leaves, for garnish, optional

Directions:

In a large bowl, combine the fruit.

Drizzle desired amount of Rosie's Poppy Seed Dressing over the fruit and gently toss to coat.  Garnish with fresh mint if desired.  Serve immediately.

Servings:  8 to 10




Wednesday, August 5, 2015

Rosie's Grilled Branzino with Mediterranean Herb Vinaigrette


From the Executive Kitchen at Stello Foods

Ingredients:
1 bottle    Rosie's Mediterranean Herb Vinaigrette
1 4-5 lb    Branzino or Red Snapper
2              Limes or Lemons, cut in half
1lb           small Yukon Gold Potatoes, precooked
1              medium Red Onion, quartered

Rinse the Fish:
Rinse the fish under cold water.  Now make sure its gills and scales are all removed; your fishmonger is not always so diligent about this task, and no one wants a scale on their plate.  Gills can impart a bitter taste to the fish, so they need to go too.

Directions:
Gently stuff the fish with the onion quarters and marinade the fish for 3 hours in the Rosie's Mediterranean Herb Vinaigrette.

When ready prepare your grill pan for high, direct heat.  Lay the fish down on the grill.  Let this cook for 5 minutes without touching it.  Using tongs, gently see if you can lift the fish off the grates cleanly.  Don't actually try to lift the fish but check for sticky spots.  If you have some, get a metal spatula and use the spatula to dislodge the fish from the sticky spots.  After fish is unstuck, use the tongs in one hand and the spatula in the other, gently flip the fish over.

Once the fish has been flipped, let it cook another 3-5 minutes.  Again, test for sticky spots with the tongs and spatula.  Dislodge them gently and gently lift the fish onto a plate.  If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs/spatula set-up.  Serve with grilled Yukon Gold Potatoes and Lemons & Limes grilled till caramelized.     

Drizzle the Rosie's Mediterranean Herb Vinaigrette over the fish and serve immediately.


Chef Notes: 
Branzino is European Seabass, goes well with crusty bread and a glass of pilsner beer or white wine.


Tuesday, July 21, 2015

Sautéed Chicken Breast with Pink's Hot Peppers


From the Executive Kitchen at Stello Foods, Inc.


Ingredients:

4 tsp Extra Virgin Olive Oil
4 Boneless Skinless Chicken Breasts
Kosher salt to taste
1 Onion, halved & sliced
2 Sprigs Fresh Thyme, leaves stripped
1 cup Pinks Hot Peppers
1 cup Chicken Broth, homemade or low sodium canned
2 tbsp Dry Vermouth
1 to 2 tbsp Unsalted Butter
1/4 cup Flat Parsley Leaves



Directions:

Preheat oven to 400°F 

Heat a large skillet over medium-high heat; add Olive Oil.  Season the chicken with salt to taste.  Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 5 minutes per side.  Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about another 10 minutes.

Meanwhile, add the onion, thyme to the skillet and season with salt to taste.  Cook, stirring occasionally, until brown, about 5 minutes.  Add the Pink's Hot Peppers and cook for about 3 minutes.  Add the vermouth and stir with a wooden spoon to scrap up the browned bits from the bottom of the pan.  Simmer until the vermouth is syrupy, then add the chicken broth and bring the mixture to a full boil.  Simmer until the sauce thickens.  Whisk in the butter and add the parsley.  Pour the sauce over the chicken and serve.

Servings: 4



Tuesday, July 14, 2015

Rosie's Peach Bourbon BBQ Sauce with Grilled Ham Steak


From the Executive Kitchen at Stello Foods, Inc.

Ingredients:

1 lb Ham Steak
1/4 cup Rosie's Peach Bourbon BBQ Sauce
1 - 1/2 cups Fresh Corn Kernels

Directions:

Preheat grill.  Place Ham Steak on grill, brush with Rosie's Peach Bourbon BBQ Sauce.  Grill 7 to 9 minutes or until heated through, turning after 5 minutes.  

Cook and stir corn in skillet on medium-high heat 3 to 5 minutes or until golden brown.  Cool slightly.  Serve with ham steak.

Servings:  2 - 4

Monday, July 13, 2015

Grilled Hot Sausages with Rosie's Peppers & Onions in Sauce



From the Executive Kitchen at Stello Foods, Inc.

Ingredients:
1 jar Rosie's Peppers & Onions in Sauce 
4 Hot Italian Sausages (about 12oz total)
8 Hero, Hoagie, or Griner Rolls

Directions:
Preheat Grill or Grill Pan.
In a saucepan heat Rosie's Peppers and Onions to a simmer on low heat and keep warm.
Prick sausages with a fork and grill, turning them until golden brown and just cooked through (about 160° F), 10 to 15 minutes.  Cut rolls horizontally and grill 1 minute or until lightly toasted.  Halve sausages lengthwise and place inside rolls.  Top with Rosie's Peppers and Onions to taste.

Servings: 8


Grilled Skirt Steaks with Rosie's Steak Sauce



From the Executive Kitchen at Stello Foods, Inc.

Ingredients:
1 (1/2#) Skirt Steak - cut crosswise into 4 pieces
1 tsp Olive Oil
1 bottle - Rosie's Steak Sauce
1 tsp Salt 
1/4 tsp Pepper 

Directions:
Heat grill pan over medium-high heat until hot, then lightly oil.  Pat steaks dry and sprinkle all over with salt and black pepper.  Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat).  Transfer to platter and let rest for 5 minutes covered with foil.  Serve steaks with Rosie's Steak Sauce.

Servings: 4

Thursday, July 2, 2015

Rosie's Grilled Spiced Peaches with Ricotta Cheese



From the Executive Kitchen at Stello Foods, Inc.

Ingredients:

4 halves Rosie's Spiced Peaches
1/2 cup Fresh Ricotta Cheese
1/4 cup Honey
Almond Slivers
4 Sprigs Fresh Mint - optional


Directions:

Oil a grill pan or a grate and set flame to medium - high.  When the grill is nice and hot, grill each half peach for 4 to 5 minutes per side.  Place peaches on a warm plate with cut side facing up.

Place a dollop of approximately 2 tablespoons of Fresh Ricotta Cheese in the center of each peach half and drizzle with honey.  Sprinkle with slivered almond.  Garnish with a Sprig of Mint.

Servings:
2 - 4



Tuesday, June 16, 2015

Rosie's Hot Pepper Spread with Goat Cheese Panini



From the Executive Kitchen at Stello Foods, Inc.

Ingredients:

4  thick slices Sourdough Bread
1/2 cup Rosie's Hot Pepper Spread (any other brand won't do)
2 tsp  Olive Oil
1/2 cup Sliced Green Olives
1/2 cup Sliced Goat Cheese
handful Fresh Baby Spinach Leaves
2 tbs  Softened Butter

Directions:

Spread the outsides of the bread with butter.  Spread two slices of bread with 3 to 4 tablespoons of Rosie's Hot Red Pepper Spread. Top with sliced green olives and baby spinach. Place the goat cheese slices on top.

Grill on a panini press, high heat, for about 10 minutes, checking periodically to make sure it doesn't burn.  You can also grill in a skillet or on a griddle.  Flatten the sandwiches with a heavy frying pan while in the skillet to get the panini effect.

Serves 2





Pepper Spread Story:

We all have a childhood memory of a special recipe that only Mom could make.  For Nickki Stello and his family and friends, "Rosie's Sweet Pepper Spread" was everyone's favorite.  Their grandparent's (Nick & Lucy Villella) recipe for ground peppers with oil in a special tomato sauce was passed on the the next generation.  That is why no other brand will do!





Thursday, April 16, 2015

Chef Tony Merola's ® Stuffed Yellow Squash Boats




Ingredients:

4 large yellow squash
1 tablespoon organic olive oil, plus more for drizzling
2 organic turkey sausages, casings removed
1/2 organic sweet onion, finely chopped
1 pint  grape tomatoes, sliced in half
   Doctor’s Hot Sauce to taste
   Organic Sea salt and freshly ground black pepper to taste
1/3 cup organic corn flakes, crushed into breadcrumbs
1/4 cup Organic Romano cheese, grated
2 tablespoons chopped organic fresh Italian parsley


Directions:

Preheat the oven to 375 degrees F.

Put the squash in a 12-inch skillet, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, about 6 to 8 minutes. Set the squash aside to cool.

Drain the water from the skillet, wipe dry and place over medium-high heat. Add the oil and once hot, stir in the turkey sausage. Cook, stirring, until almost cooked through, about 6 minutes. Stir in the onions, hot sauce and cook until softened, about 5 minutes. Toss in the tomatoes, season with a big pinch of salt and pepper and cook until the tomatoes start to break down. Set aside to cool.

Trim the ends of the squash, slice in half lengthwise and scoop out the seeds with a spoon, making a boat shape. Chop up the centers and combine with the sausage filling.
Spoon the mixture into the shells, mounding them high, and place on a baking sheet. Mix together the breadcrumbs, romano, and chopped parsley in a small bowl, sprinkle on top of the stuffed squash. Drizzle everything with olive oil and bake until golden on top, about 25 minutes. 

4 to 6 servings



Thursday, April 9, 2015

Chef Tony Merola®'s Grilled Steak with Hot Sauce Butter






















Tuesday, March 31, 2015

Rosie's Bacon Pimento Cheese Burgers



From the Executive Kitchen at Stello Foods, Inc.

2 pounds freshly ground chuck, (at least 80% lean - 80/20)
1 tablespoon onion powder
1 teaspoon salt & pepper to taste
6 thick slices pimento cheese or cheddar cheese
12 slices thick-cut bacon, cooked and drained
6 large Hamburger buns, preferably homemade
1 bottle Rosie's Ketchup (Jalapeño, Bacon, Habanero, or Chipotle)

In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix, or your patties will be tough.

Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers, or use our handy trick for shaping perfect burger patties. Make these right before you grill them, so they stay at room temperature.

Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.

Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point. 
When burgers lift up easily, flip, add a slice of cheese to each, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.

Remove burgers and transfer to a plate. Allow to rest for several minutes, then transfer to buns, top with bacon and top with our one of our Rosie’s Ketchups to add the extra kick of flavor to your thick and juicy burgers.


Servings: 6