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Change of schedule at Dierberg’s-Match Demonstrations
Thursday, June 11, 2009
We are going to have a short interruption of our demonstrations at Dierberg’s Markets-Executive Chef Freddie Holland is out on leave for three weeks-fixing up a sports injury-so we will give him time to heal up and resume his cooking at the end of June. We will keep you posted on the store locations and dishes to be demonstrated..thanks for your patience!
Seafood Chowder
Thursday, June 11, 2009
One of our customers emailed me this note-I have been looking for a chowder and I am going to try this-A customer of ours, Mary, emailed me this note–I had been looking for a chowder to serve–here it is, thank you Mary!The chowder was an experiment that just turned out so nice, I did not have a recipe. So, here goes.
All my ingredients were organic and Vegan.
Customer Submitted Recipe-Baked Sausage Portobello Pasta
Friday, April 10, 2009
This was submitted by Heather Robinett, who says she makes Match sausage biscuits and gravy and this dish for her kids (”gets even the teenagers out of bed”) and her one year old’s favorite food…This recipe for sausage with portobello and penne looks divine…I am going to try it with soy creamer instead of dairy and see how that goes… and I am going to try to prepare everything up until the broiling-so I can make ahead of company and pop in right before serving. I am always looking for dishes to entertain with-this looks like a winner! Thank you Heather!1 lb dried penne1 lb Match Sausage3 Tbs olive oil1 lb Portobello mushrooms cut into 1″ chunks4 cloves garlic - minced1 3/4 cups heavy cream (or 1 3/4 cups milk + 2 Tbs flour for lighter version)1/4 tsp salt1/2 tsp ground black pepper1/2 cup grated parmesan1/2 lb grated mozzarella1. Grease 9X13 glass baking dish and preheat broiler2. Cook pasta according to package directions. Drain and transfer to a large bowl.3. Cook Match Sausage in large skillet with 1 Tbs of oil until browned. Set aside.4. Cook mushrooms and garlic in skillet with remaining oil on med heat for approx 10 min.5. Add sausage, cream (or milk mixture), salt and pepper, and boil over med high heat for 5-7 minutes until thickened.6. Pour entire mixture over pasta and add parmesan and 1/2 cup of mozzarella. Stir well.7. Transfer to baking dish and top with remaining mozzarella.8. Broil up to 10 minutes - until cheese is desired level of “brown”
When You Order…Musings from Executive Chef Freddie Holland
Wednesday, April 8, 2009
I was ordering off a menu the other day and I realized something about myself. As I was browsing the options I consciously asked myself, “What would my body order, if it could”?
What would it order to take care of itself?
What would it order to strengthen itself and its immune system?
What would it order to keep its arteries clean?
When you think about allowing your body to have its choices, it makes a difference in what you order
The next time your order off a menu or cook a meal for yourself and/or your family, think about what your body would want for itself.
Match Clay Pot Pork
Thursday, April 2, 2009
 Original Recipe Gourmet Magazine, May, 2008 Serves 4 Cooking meat in caramel sauce is a popular technique in Vietnam; the sweet/bitter sauce makes a perfect foil for slow-braised pork. This is traditionally made in a clay pot, but a heavy saucepan or small Dutch oven also works well. The relatively large amount of fish sauce is important for the flavor of the dish. Serve the pork over white rice. Ingredients
Directions Cook sugar in a dry 3-quart heavy saucepan over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar has melted into a deep golden caramel. Carefully add stock and fish sauce (caramel will harden and steam vigorously) and cook, stirring, until caramel is dissolved. Add shallots, garlic, and white part of scallions and simmer, uncovered, stirring occasionally, for 4 minutes. Toss pork with pepper in a bowl and stir into sauce. Bring to a simmer, then cover pan, reduce heat to low, and braise pork, stirring once or twice, until very tender, 1 1/4 to 1 1/2 hours. Stir in scallion greens and serve with rice. Photograph by Stephanie Foley |
Match™ Vegan Clay Pot Pork Adapted from Gourmet Ingredients
Directions Cook sugar in a dry 3 quart heavy sauce pan over medium heat without stirring until it begins to melt. Continue to cook, stirring occasionally with fork, until sugar has melted into a deep golden caramel. Carefully add stock and water (caramel will harden and steam vigorously) and cook, stirring until caramel is dissolved. Add garlic, white part of scallions, ginger, chilis, soy sauce, and pepper. Simmer uncovered, until returns to thick glaze consistency. While caramel mixture is reducing, heat sesame and peanut oil in a non-stick skillet over medium high heat until hot. Add pork chunks and sear on each side until golden brown, reserve. When sauce reaches glaze consistency, add pork chunks and heat through. Serve with white rice and garnish with remaining chopped scallions Photography by Sangeeta |
CHEF’S NOTES: It is very important to use the low sodium items
as I found out the hard way and first chose to ignore, I wound up with an Asian
salt lick. It was pretty easy transforming this recipe to vegan. I had to add
more flavors to make up for the lack of fish sauce, what I loved most was the
time saved by omitting the braising process. You can substitute crushed red pepper
flakes for the chopped chilis, or simply cayenne pepper, but reduce to 1/8 tsp.
I would love to hear your comments and suggestions, or to hear about your own
“Matched” recipe. Executive Chef Freddie Holland
Match Cooking Demonstrations at Dierberg’s
Wednesday, April 1, 2009
Chef Freddie Holland will be at the following Dierberg’s Stores demonstrating the cooking of and sampling for the following dishes. Visit and talk to him about healthy cooking!
Warson…4/4&5, 12-4pm, Pork BBQ
Heritage…5/2&3, 12-4pm, Southwest Burgers
Brentwood…5/9&10, 12-4pm, Crab Cakes
Market Place…5/16&17, 12-4pm, Chicken Picatta
Wildwood…5/23&24, 12-4pm, Southwest Burger
Warson..5/30&31, 12-4pm, Crab Cakes
Heritage…6/6&7, 12-4pm, Chicken Picatta
Brentwood…6/13&14, 12-4pm, Southwest Burger
Market Place…6/20&21, 12-4pm, Crab Cakes
Wildwood…6/27$28, 12-4pm, Chicken Picatta
White Bean Chili with Match Italian Sausage
Monday, December 29, 2008
Here is a recipe submitted by Karen Tedesco of Dinner Style (Dinnerstyle.com) for Rosemary White Bean Chili with Match Italian Sausage.
Rosemary White Bean Chili with Match Italian Sausage
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
1 small celery stalk, finely chopped
2 teaspoons crushed garlic
1 tablespoon finely chopped fresh rosemary
1 teaspoon red chili flakes
1 package Match Italian Sausage, thawed
3 cups vegetable broth
2 (14-ounce) cans cannellini beans, drained
1/4 cup chopped sun-dried tomatoes
1/3 cup grated Parmagiano-Reggiano cheese, plus additional for serving
Sea salt and freshly ground black pepper
1. Heat the oil over medium heat in a large saucepan. Add the onion and celery and cook until softened, about 5 minutes; stir in the garlic, rosemary and chile and cook until the garlic is fragrant, about 1 more minute.
2. Crumble the Match sausage into the pan and stir to combine with the onion mixture. Cook over medium-high heat 5 minutes, or until the sausage is lightly browned.
3. Add the broth, beans and tomatoes to the pan and bring to a simmer. Adjust heat to medium-low, cover and cook 15 minutes.
4. Stir in the cheese and taste the chili for seasoning, adding salt and pepper as needed. Serve in bowls with additional cheese sprinkled over the top.
Serves 4 - 6
Recipe created by personal chef Karen Tedesco of DinnerStyle.
Three New Retail Customers
Monday, December 29, 2008
We are proud to add three new retail customers:
Cosmo’s Vegan Shoppe
672 Highland Ave. NE
Atlanta, GA 30312
Roy’s Natural Market
6025 Royal Lane
#130
Dallas, TX 75230
Green Earth Grocery
441 S. Buchanan
Edwardsville, IL 62025
We have a great new offering: at Busch’s Grove Market-there is a vegetarian Meat Loaf-and it is impressive-this came to me from a local customer-so I went in and bought a couple of slices-my husband and I wolfed them down on sandwiches…Kudos to the chefs at Busch’s Grove Market..
Happy Thanksgiving!
Thursday, November 20, 2008
Here is a recipe for stuffed chicken breast-I used this last year and will use it again this year-it turns out great-and everyone loves the quality and appearance of the food.
1-lb Match™ Chicken 1/4 lb.
Match™ Breakfast Sausage
For Rub:
¼ tsp. black pepper
1 tsp. salt
2 tsp granulated garlic
1 tsp poultry seasoning
1 tsp fine herbs
Combine and set aside.
For stuffing:
2 Tbls. Canola oil
¼ pound Match Breakfast Sausage
¼ cup onion, chopped
¼ cup celery, chopped
2 tsp. garlic
2 Tbls. chopped pimentos
½ cup traditional herb stuffing mix
¼ to ½ cups apple juice or vegetable stock
In medium skillet heat 1 T. oil, sauté Match™ Breakfast Sausage over medium heat, crumble while cooking, cook till browned and edges are crispy. Set aside. Saute onion, celery and garlic 5 minutes over medium heat. Add chopped pimentos. Combine with dry stuffing mix and stock and stir to moisten. Mix with the breakfast sausage.
Lay 18′ piece of plastic wrap or wax paper on counter. Place Match™ Chicken in center. Place same size piece of plastic wrap or wax paper over top of Match™ Chicken. Roll Match™Chicken with rolling pin or by hand till 6″x12″ rectangle approximately 1/2 inch thick. Remove top layer of wrap. Spoon a total of 2 cups of stuffing mixture down the length of one side of the chicken. Fold
remaining half of Match Chicken over stuffing. Seal ends and the open side well, forming into a 3″x12″ log.
Season the outside of the chicken with the rub.
Sear stuffed chicken in roasting pan with 1 T. oil until golden on all sides. Place in 400° oven for 20-30 minutes. Bake any remaining stuffing in oil sprayed casserole dish for 15-20 minutes.
Slice stuffed Match™ Chicken; serve with vegan mushroom gravy, side stuffing, and your favorite vegetable.
Yield: 4 servings
Match™ premium vegan meats are available in Ground Beef, Chicken, Pork, Italian Sausage, Breakfast Sausage, and Crab. Go to www.matchmeats.com for more information and recipes.
½ lb. Match™ Breakfast Sausage
Stuffing of your choice (2 cups)
In medium skillet heat 1 T. olive oil, sauté Match Breakfast Sausage over medium heat, crumble while cooking, cook till browned and edges are crispy. Mix with the stuffing of your choice.
Lay 18′ piece of plastic wrap or wax paper on counter. Place Match™ Chicken in center. Place same size piece of plastic wrap or wax paper over top of Match™ Chicken. Roll Match™Chicken with rolling pin or by hand till 6″x12″ rectangle approximately 1/2 inch thick. Remove top layer of wrap. Spoon a total of 2 cups of stuffing mixture down the length of one side of the chicken. Fold remaining half of Match Chicken over stuffing. Seal ends and the open side well, forming into a 3″x12″ log.
Season the outside of the chicken with a little salt, cracked pepper and fine herbs.
Sear stuffed chicken in roasting pan with 1 T. olive oil till golden on all sides. Place in 400° oven for 15-20 minutes. Bake any remaining stuffing in oil sprayed casserole dish for 15-20 minutes.
Slice stuffed Match™ Chicken; serve with vegan mushroom gravy, side stuffing, and your favorite vegetable.
Yield: 4 -6 servings
Match™ premium vegan meats are available in Ground Beef, Chicken, Pork, Italian Sausage, Breakfast Sausage, and Crab. Go to www.matchmeats.com for more information and recipes.
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