- Char the onions and bones on a baking sheet in your broiler over high heat until the bones and onions are charred, 10-15 mins.
- Add charred bones and onions to your crockpot; scrape all the bits and pieces off the baking sheet into the crockpot.
- Add the fish sauce, SSC’s Asian Seasoning, sugar, beef, and water.
- Cook on high for 4-6 hours.
- Remove beef from the broth, set aside.
- Strain all other solids from the broth and return the broth to the crockpot.
- Adjust seasoning and serve with garnishes and sides (noodles, thinly sliced beef, chili peppers, cilantro, sprouts, Sriracha and Hoisin.)
- Take one gallon of the water and place in a large saucepan.
- Bring to a low boil.
- Add salt and sugar and stir until completely dissolved.
- Add remaining ingredients. Reduce heat to low and cover.
- Let simmer for 30 minutes. Pour into a large pot.
- Add remaining water (cold) and refrigerate until completely cooled.
- Place poultry and brine in a large plastic container.
- Over med high heat in an oven proof sauté pan heat the butter and oil together.
- Once butter is fully melted add the onions and sauté until soft (2-4 minutes) stirring constantly
- Add the green and cook until wilted, stirring constantly (2-5 minutes)
- Add the beans, rice and SSC Carnita Rub, mix everything together thoroughly and cook for 5mins
- Whip together the eggs and milk
- Pour the egg mixture into the sauté pan, move the greens and beans around to let the egg mixture soak in.
- Once the egg mixture is evenly distributed, cover the frittata with cheese and place in the oven
- Bake for 20-25 minutes or until the frittata is firm in the middle.
- Enjoy with a baby green salad tossed in a light vinaigrette
- Preheat the oven to 425’
- Pat dry the chicken legs, add to the zip-lock
- Add seasoning and toss to coat.
- Arrange the chicken evening on a baking pan
- Bake at 425’ for 15 minutes, and then lower the temperature to 350’ for 20 minutes or until chicken is coming off the bone.
- Serve with your favorite seasonal sides.
- Cook pasta following the guild lines on the box, drain and set aside.
- In a sauce pan add butter, oil, prosciutto, and onions, cook on medium until the onions start to brown. 10 mins
- Add the flour, stir to combine. Cook on med-low for two mins.
- Add the heavy cream and Shenandoah Valley Blend, bring to a boil.
- Remove from heat and add the pasta, toss to coat and serve.
- Pre-heat the oven to 425 degrees
- Mix together the mayonnaise and Dill yogurt dip
- Lay the wood plank on an oven safe sheet pan
- Lay the salmon on the plank skin side down
- Apply a thick layer of the dill mayo mixture evenly on the salmon
- Bake the salmon 10-20 minutes, until the salmon reaches your desired level of doneness.
- The egg in the mayonnaise will form a yummy crust on your fish.
- Serve over a light pasta, or rice.
- Form the blue cheese into four equal size 1/4-inch thick disks
- In a bowl mix together the meat and the seasonings until fully blended
- Form the meat into four equal size patties; make a light indention with the pad of your hand into the center of each meat patty.
- Grill or pan fry your burgers desired doneness, applying the blue cheese for the last minute of cook time.
- Let the meat rest for a few minutes before serving, enjoy with your favorite sides
- Add all ingredients, mix to combine.
- Serve immediately or within 5 days.
- Use dip with Asian dumplings, all proteins, eggrolls, whatever you’d like.
- In sauté pan over medium high heat, add olive oil, onion and garlic. Cook until lightly browned, stirring often.
- Add onion mixture to large crock pot, set to high.
- Add all remaining ingredients, stir to combine.
- Once Stew reaches a boil, reduce heat to simmer and cook for 2 hours, or until meat begins falling apart.
- Serve warm.
- Mix bread pieces with the milk and set aside.
- In a food processor blend the onion and seasoning, plus until finely minced
- Combine the meat and onion mixture into the bowl of bread
- Mix with hands until everything is evenly distributed
- Roll the mixture into 1 to 1.5 inches in diameter, dredge the balls in the flour
- Heat up a large frying pan over med-high heat, add one inch of oil.
- Once the oil is heated add the meatballs, cook is batches of ten. (you do not want to overcrowd the pan.)
- Brown evenly on all sides, cook until the meat is no long pink, about ten minutes. repeat with the remaining meatballs.
- Using a sharp knife butterfly the shoulder into one large thin flat slab of meat. it’s all going to be rolled up later, so as long as you don’t cut it into pieces then it’ll work out just fine.
- With the slab of meat lying flat out, score the meat in two directions. make sure you don’t go to deep that you cut through the meat, just scoring.
- Season the meat with SSC’s Herbs and Garlic, rubbing it in all the score marks
- Evenly spread out the bread crumbs, capers and zest. press everything firmly into the meat.
- Roll the pork up tightly, using the butcher twine tie up the pork into a nice tight package.
- Let the pork sit in the refrigerator for 2-4 hours, this helps the roast to dry out and makes a crispier skin when cooking.
- Preheat the oven to 300*
- In an oven safe pan sear the pork over med-high heat, searing all sides (4-7 minutes)
- Place in the oven, roast for 3 hours, then turn up the heat to 425* for 20 minutes
- Remove from the heat and let rest for 15-20 minutes
- Slice thin and serve with gravy or au jus made with the drippings and/or serve on sandwiches with yummy fresh and pickled vegetables.