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

Monday, March 16, 2015

Rosie's Pizza Margherita

From the Executive Kitchen at Stello Foods, Inc

1 thin pre-made 12 inch Pizza Crust follow package instructions
1 -12 ounce bottle Rosie’s Pizza Sauce
2 large garlic cloves, smashed
2 tablespoons olive oil
6 basil leaves plus more for sprinkling
6 ounces fresh mozzarella, cut into 1/4-inch-thick slices

a pizza stone

Pre heat oven 425º
Lightly brush crust with olive oil, spread Rosie’s Pizza Sauce over pizza crust, leaving a 1-inch border (there may be some sauce left over). 

Arrange cheese on top, leaving a 2-inch border. 

Top pizza with the basil leaves.

Slide pizza onto pizza stone or baking sheet. Bake until dough is crisp and browned and cheese is golden and bubbling, 7 to 15 minutes. 

Using peel or baking sheet, transfer pizza to a cutting board. 

Sprinkle with some basil leaves before slicing. 

6 servings.

Thursday, March 5, 2015

Chef Tony's Asian Chicken Legs

From the Executive Kitchen at Stello Foods
Chef Tony Merola®


1/2 cup soy sauce
1/4 cup Chef Tony Merola's Tomato Jam
5 cloves garlic, crushed
1/3 cup Doctor's Hot Sauce
8 chicken legs


Combine first 4 ingredients.  Place chicken in a large plastic storage bag and cover with marinade.  Marinate in the refrigerator 4 to 24 hours.

Preheat barbecue to 400° and place chicken on grill.  Cook over high heat for 5 minutes, with lid open halfway.  Watch closely to make sure it doesn't burn.  Flip chicken, brush with more marinade, and cook a few minutes longer.

Serves 4