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schnuckscooks.com
> a letter from the chairman
®
Editorial Team Dave Birkenmeier, Michael McGraw,
Terese Nguyen, Joyce Reese,
Karen Trombley
Schnucks Cooks springs into summer with another
magazine chock-full of recipe solutions, from busy
weeknight cooking to summer celebrations and entrées
for the grill. For instance, check out our spread on Grilled
Salad Suppers. Not only have we taken most of the heat
out of the kitchen, but each of these delicious salads are
refreshingly light for those warm summer days.
If you’re a meat lover, then turn to the center of the
magazine for delectable, sticky Root Beer Ribs. The acidity
of the soft drink helps tenderize the meat and adds a bit of
sweetness. With just a little advance preparation, the meat
will literally fall away from the bone after low and slow
cooking. If pulled pork is more to your liking, then turn to
page 20 for three recipes, each prepared with a different
cooking method. For instance, on days you don’t feel like
starting the fire, get out your slow cooker and try our
recipe for sweet & spicy pulled pork – it’s amazing and
second only to the delicate sweet and savory balance of
the Jalapeño Peach Pulled Pork! As always, we’re proud to
feature several how-to videos, and in this issue, executive
chef Alex LaZella offers plenty of tricks and tips on how to
prepare this simple summer favorite.
Check out our 5 @ 5:00 series featuring boneless, skinless
chicken breasts. This popular lean protein is reinvented in
unique and family-friendly ways that are each on the table
in under 35 minutes. For more “rush hour” recipes, look at
page 11 for speedy, straightforward dinners. The Hot-Hot
Spaghetti with Shrimp will spice things up a bit. Although
we say it twice, you ultimately control the “hot” in this
recipe! Our All-In Burgers will remind you of a popular
fast-food favorite, but our homemade version surpasses
any burger out there!
On your next visit to Schnucks, please check out our
grilled specialties, sides and desserts in our Deli prepared
foods section. Whether you do the grilling or have us do it,
enjoy great meals all summer long, courtesy of your
friends at Schnucks!
Creative Director Jeffrey Scheiber
Senior Designer Matt DeWilde
Recipe Development Team Chris Hessler, C.E.C., Karen Trombley,
Michael Trombley, C.E.C.
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine & Beer Pairings Stephen Gitto, CSS, CWE,
Freddy Lauber, Certified Beer Server
in the Cicerone® Program
Recipe Testing Debbie Chiesa, Karen Trombley,
Lori Yates, Ross Yedinak
Nutritional Analysis Becky Trepasso, R.D.
Prepress & Print Manager Wes Hartman
Contributing Writers Terese Nguyen
Editorial Support Stacey Alexander, Kelly Kraemer
Contributing Photographers Meoli Studio, Studio C, Ann Schulz,
& Stylists Mary Sutkus, John Fletcher,
Becky McFarland
© 2013 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.
All rights reserved. All articles in Schnucks Cooks are written and edited
by professionals. “Schnucks Cooks” is a registered trademark of Schnuck
Markets, Inc. and other trademarks and service marks of Schnucks may
appear in this magazine. ViMax Publishing makes no representation
as to the accuracy or efficacy of information provided. Reproduction
in whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 •
vimaxmedia.com
To view our Schnucks Cooks Virtual Magazine, visit us
schnuckscooks.com
on the web
@
Scott C. Schnuck
2
to contact schnucks:
St. Louis metro area
(314) 994-4400
Outside St. Louis metro area
(800) 264-4400
E-mail to consumer@schnucks.com
20
®
> summer
4
lessons from the test kitchen
Herb-Feta Vinaigrette.
5
exploring asparagus
Roasted Asparagus with Poached Egg &
Lemon-Cream Sauce.
6
6
10
grilled salad suppers
Grilled Turkey Spinach Salad with Jalapeño-Lime Vinaigrette,
Grilled Steak Cobb Salad, Vietnamese Grilled Shrimp Salad
and Grilled Vegetable & Couscous Salad.
10 express lane
Hot-Hot Spaghetti with Shrimp and All-In Burgers.
12 5 @ 5:00: chicken breasts
Grilled Chicken BLT with Basil Mayo, Chicken with
Creamy Pesto Sauce, Hash Brown Chicken Tostadas,
Tortilla Cheddar Chicken and Grilled Citrus Chicken
with Orange-Avocado Relish.
12
16
table of contents
16 summer shindig
}
Root Beer Ribs, Stovetop Chipotle Baked Beans, Fresh Corn,
Tomato & Mozzarella Salad and Caesar Potato Salad.
20 pulled pork 3 ways
Grilled Pulled Pork with Bourbon Whiskey Barbecue Sauce,
Slow Cooker Sweet & Spicy Pulled Pork and Jalapeño Peach
Pulled Pork.
24 pulled pork 101
26 meals for a steal
28
Sesame-Ginger Beef Lo Mein, Fish Soft Tacos and
Angel Hair Cabbage Slaw.
28 sweet endings
Strawberries & Cream Grilled Pound Cake, Frozen Coconut
Cream Pie and Bananas Foster.
Schnucks Cooks > Summer 2013
3
Lessons from the Test Kitchen:Vinaigrette
During this time of year, our taste buds tend to
gravitate toward lighter fare that’s especially
flavorful. Fresh main-dish salads naturally fit the
bill, and it’s a great time to experiment with
vinaigrettes to enhance the peak produce in
season. But vinaigrettes aren’t just for salads.
Think of them as a sauce, especially for grilled
fish, chicken and vegetables.
A basic vinaigrette is simple to prepare. The
classic oil to vinegar ratio is three parts oil to
one part vinegar, but feel free to play with
these amounts. If you prefer a vinaigrette that
has a bit more punch, use a ratio that is closer
to two to one.
Start with an acid, such as your favorite vinegar
and/or citrus juice. Sharper vinegars include
apple cider and wine vinegars, but you can also
try milder options such as Champagne,
balsamic, rice and sherry vinegars. Add an
emulsifier, typically Dijon mustard, which will
hold the oil with the vinegar. And lastly, reach
for extra virgin olive oil or a neutral-flavored oil
such as vegetable oil.
When making a vinaigrette, whether you
prepare it in a blender or by hand with a whisk,
it’s crucial in the beginning to add about half
the oil drop by drop. This will help bind the
vinaigrette. Thereafter, feel free to pour in the
oil in a slow, steady stream.
Your favorite seasonings can be added at the
end. Experiment with fresh herbs, spices and
cheese, or add sweetness with fresh berries,
honey or brown sugar. For a savory vinaigrette
to serve with a main dish, add a touch of heat
such as fresh chiles, chipotles, hot sauce or
ginger. Minced almonds or walnuts will also
add a bit of texture. The possibilities are truly
endless. Happy cooking!
Herb-Feta Vinaigrette
Active Time: 20 minutes
Total Time: 20 minutes
Makes: about 1½ cups
¼
2
2
¼
¼
¾
½
2
1
2
cup red wine vinegar
tablespoons Schnucks honey
teaspoons Schnucks Dijon mustard
teaspoon salt
teaspoon ground black pepper
cup Schnucks extra virgin olive oil
cup crumbled drained Schnucks Select
feta cheese in brine
tablespoons chopped fresh parsley leaves
tablespoon chopped fresh basil leaves
teaspoons chopped fresh oregano leaves
In medium bowl, with whisk, stir vinegar, honey,
mustard, salt and pepper until well blended.
Whisking constantly and vigorously, very slowly
drizzle oil into vinegar mixture until dressing is
emulsified; stir in cheese and herbs.
Each 2 tablespoons: about 148 calories, 14 g total fat
(3 g saturated), 5 mg cholesterol, 139 mg sodium,
3 g carbohydrate, 0 g fiber, 3 g sugars, 1 g protein
> Cook’s Wisdom
Vinaigrette can be prepared and refrigerated in an
airtight container up to 1 week in advance.
Visit schnuckscooks.com to watch our how-to videos! Scan this Tag with
your smart phone to view our Poached Egg video. To get the Tag Reader
visit http://gettag.mobi on your mobile phone browser.
4
in season > asparagus
exploring asparagus
Universally popular and available year-round,
asparagus is appreciated for its versatility. There
are hundreds of recipes using this member of
the lily family, which can be steamed, roasted,
grilled, baked or eaten raw.
Low in calories and full of antioxidants,
asparagus is considered a “super food.” A good
source of fiber and protein, asparagus contains
two to three grams each per serving and delivers
important vitamins and minerals, including
vitamins A, C and K, iron and manganese.
When purchasing, look for firm stalks with
tight, bright tips and stem ends that are
not dried out or split. Store this vegetable
“bouquet” in the refrigerator up to four days
by placing stems upright in about an inch of
water. Cover the asparagus with plastic wrap.
When ready to prepare, thoroughly rinse the
asparagus and simply snap off the ends of
each stalk. They will naturally separate at the
woody part.
Asparagus varies in size, with a range of
thicknesses including thin (pencil), regular and
grilling. The size of the spears is an indication of
the plant’s age – the thicker the spears, the
more mature the asparagus plant. Thinner,
tender spears are delicious when boiled briefly,
then plunged into ice water and drained.
Roasted Asparagus
with Poached Egg &
Lemon-Cream Sauce
Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4
1
1
½
¼
1
1
1
½
1
4
bunch fresh asparagus (about 1 pound)
tablespoon Schnucks extra virgin olive oil
teaspoon plus 8 teaspoon salt, divided
teaspoon plus 8 teaspoon ground black
pepper, divided
cup Schnucks whipping cream
tablespoon fresh lemon juice
tablespoon Schnucks unsalted butter
teaspoon chopped fresh tarragon leaves
tablespoon distilled white vinegar
Schnucks large eggs
Serve in a salad or on a vegetable tray with dip.
Steam or sauté regular asparagus and use the
grilling asparagus when you don’t want it to fall
through the grill’s grate. Roasting is also a great
option for all spear sizes as it brings out the
natural sweetness of the vegetable. If you love
just asparagus tips, look for these sold in
convenient eight-ounce packages in select stores.
Referred to as “white gold,” white asparagus
is considered a delicacy in many parts of the
world. White asparagus is grown underground
to prevent the spears from absorbing sunlight
and turning green. The thick, outer layer on
white asparagus can be easily removed with a
vegetable peeler.
Purple asparagus differs from green and white
varieties due to its higher sugar content,
giving it a slightly sweet flavor. The deep violet
tones come from high levels of antioxidants
in the vegetable’s skin. Purple asparagus
spears are also more tender than their green
counterparts, making them ideal for eating
raw. When cooked, it’s best to cook the spears
briefly over high heat just until tender-crisp to
preserve their vibrant hue. Also, using acidic
dressings containing citrus and/or vinegar in
the finished dish helps enhance and maintain
the deep purple color.
1. Preheat oven to 400°F. In large rimmed baking
pan, toss asparagus with oil and ¼ teaspoon
each salt and pepper. Arrange asparagus in
single layer. Roast 12 to 14 minutes or until
tender-crisp.
2. Meanwhile, in 2-quart saucepan, cook cream
over medium-high heat 3 minutes or just
until cream simmers. Reduce heat to medium;
simmer 10 to 12 minutes or until cream is
reduced to ½ cup, stirring occasionally during
last 5 minutes of cooking. Remove saucepan
from heat; with whisk, stir in lemon juice, butter,
tarragon, 8 teaspoon salt and remaining
8 teaspoon pepper. Cover to keep warm.
Makes about e cup.
3. While cream simmers, fill 12-inch skillet
or sauté pan with enough water to come
halfway up sides. Add vinegar and remaining
¼ teaspoon salt; heat to boiling over mediumhigh heat. Reduce heat so that water is barely
simmering. Crack eggs, 1 at a time, into small
cup. Slowly slide each egg into water while
immersing cup slightly in water. Cook 4 minutes.
Egg whites should be cooked through and yolks
should be soft. With slotted spoon, transfer each
egg to paper towel-lined plate. If desired, with
paring knife, trim off any loose egg white.
4. Divide asparagus between each of 4 salad
plates. Carefully place 1 egg over asparagus on
each plate; pour about 2½ tablespoons sauce
over egg and asparagus.
Each serving: about 356 calories, 31 g total fat
(18 g saturated), 275 mg cholesterol, 459 mg sodium,
7 g carbohydrate, 2 g fiber, 2 g sugars, 10 g protein
Schnucks Cooks > Summer 2013
5
6
leafy > entrées
grilled salad suppers
’Tis the season… for grilling, that is. Summer salads can also be treated to the distinct,
smoky flavor of the grill. The instant sizzle of hot grates quickly sears the surface of
grilled ingredients, intensifying and adding flavor as it cooks. Serving the grilled food
alongside crisp, cool greens provides contrast of textures and flavors for a deliciously
satisfying summer supper.
Grilled Turkey Spinach Salad
with Jalapeño-Lime Vinaigrette
Active Time: 20 minutes
Total Time: 40 minutes • Serves: 4
2
1
1
1
1
¾
¾
¼
1
1
½
1
1
limes
large garlic clove
medium jalapeño chile pepper, seeded
and cut into chunks
tablespoon Schnucks honey
teaspoon chili powder
teaspoon salt
teaspoon ground black pepper
cup Schnucks extra virgin olive oil
package (about 1¼ pounds) turkey
breast fillets
package (1 pint) grape tomatoes
small red onion
package (5 to 6 ounces) fresh baby spinach
cup shredded Schnucks Monterey Jack or
pepper Jack cheese
1. From limes, squeeze 3 tablespoons juice. In
blender, add lime juice, garlic, jalapeño, honey,
chili powder, salt and pepper; blend until
puréed. With blender running, very slowly pour
oil into blender to emulsify. Place turkey fillets
and 2 tablespoons vinaigrette in large zip-tight
plastic bag; seal bag, pressing out excess air.
Massage turkey in bag to coat with vinaigrette.
Let stand at room temperature at least 10
minutes or up to 30 minutes.
2. Meanwhile, prepare outdoor grill for direct
grilling over medium heat. Cut each tomato
in half. Thinly slice red onion. You should have
about ½ cup sliced red onion.
3. Remove turkey from marinade; discard
marinade. Place turkey on hot grill rack. Cook
6 to 8 minutes or until turkey loses its pink color
throughout and internal temperature reaches
165°F, turning once halfway through cooking.
Transfer turkey to cutting board; let stand
5 minutes.
4. In large salad bowl, toss spinach, cheese,
tomatoes and onion with remaining vinaigrette
from blender until well combined. Thinly slice
turkey fillets. Evenly divide spinach mixture
between each of 4 dinner plates; top salads
with sliced turkey.
Each serving: about 456 calories, 23 g total fat
(7 g saturated), 141 mg cholesterol, 708 mg sodium,
12 g carbohydrate, 2 g fiber, 7 g sugars, 51 g protein
Grilled Steak Cobb Salad
Active Time: 30 minutes
Total Time: 40 minutes plus marinating
Serves: 4
1¼ pounds flank steak or boneless
sirloin steak
1 cup of bottled red wine vinaigrette, divided
½ teaspoon salt
½ teaspoon ground black pepper
2 Schnucks romaine hearts (about 1 pound),
trimmed and each cut crosswise into
1-inch pieces (about 10 cups)
1 can (14 ounces) Schnucks Select
quartered artichoke hearts, drained
and coarsely chopped (about 1½ cups)
1 jar (7.5 ounces) fire-roasted red peppers,
drained and chopped (about ¾ cup)
1 package (1 pint) grape tomatoes, each
cut in half
1 package (4 ounces) Schnucks Select
Gorgonzola or blue cheese crumbles
(about 1 cup)
2 refrigerated hard-cooked peeled
eggs, chopped
1 firm-ripe California avocado, cut in half,
pitted, peeled and sliced
½ small red onion, thinly sliced (½ cup)
1. Place steak in large zip-tight plastic bag; pour
½ cup vinaigrette in bag. Seal bag, pressing out
excess air. Massage steak in bag to coat with
vinaigrette. Refrigerate at least 2 hours or up to
overnight to marinate.
2. Prepare outdoor grill for direct grilling
over medium-high heat. Remove steak from
marinade; discard marinade. Sprinkle steak
with salt and pepper. Place steak on hot grill
rack and cook 10 to 14 minutes, depending
on thickness, or until outside is browned and
internal temperature reaches 135°F, turning
once halfway through cooking. Transfer steak
to cutting board. Let stand 10 minutes. Internal
temperature will rise to 145°F upon standing for
medium-rare. Thinly slice steak across the grain.
3. To serve, divide romaine between each of
4 dinner plates. Arrange remaining ingredients
evenly over romaine. Serve with remaining
½ cup vinaigrette to drizzle on top.
Each serving: about 625 calories, 39 g total fat
(12 g saturated), 187 mg cholesterol, 1996 mg sodium,
25 g carbohydrate, 10 g fiber, 9 g sugars, 38 g protein
Schnucks Cooks > Summer 2013
7
2
1
1
1
1
½
medium Roma tomatoes, each cut
lengthwise in half
medium eggplant (about 12 ounces),
cut crosswise into 1-inch-thick slices
medium red onion, cut through root end
into quarters
medium zucchini, cut lengthwise
into quarters
yellow bell pepper, cut lengthwise
into quarters
teaspoon ground black pepper
1. Prepare outdoor grill for direct grilling over
medium heat. Prepare Herb-Feta Vinaigrette as
directed on page 4. Prepare couscous as label
directs with water and ½ teaspoon salt.
2. Meanwhile, spray large rimmed baking pan
with nonstick cooking spray. Arrange vegetables
in pan; spray top of vegetables with nonstick
cooking spray and sprinkle with remaining ½
teaspoon salt and black pepper. Place vegetables
on hot grill rack; cover and cook 8 to 12 minutes
or until vegetables soften and brown, turning
occasionally and removing vegetables to same
rimmed baking pan as they are done. If desired,
when cool enough to handle, remove skin from
tomatoes and bell pepper.
Vietnamese Grilled Shrimp Salad
Active Time: 35 minutes
Total Time: 35 minutes • Serves: 4
½
3
¼
2
1
1
¼
2
1
1
1
½
1
(14-ounce package) vermicelli
rice noodles
cup Asian fish sauce
cup packed Schnucks brown sugar
tablespoons fresh lime juice
large garlic clove, minced (1 teaspoon)
pound raw 36-40 count peeled and
deveined shrimp, thawed if necessary
and tail shells removed
cup water
medium carrots
medium English cucumber
cup loosely packed fresh cilantro leaves
cup loosely packed fresh mint leaves
cup Schnucks dry roasted peanuts
package (8 ounces) shredded
iceberg lettuce
1. Prepare noodles as label directs. In small
bowl, stir together fish sauce, brown sugar, lime
juice and garlic until sugar dissolves. Transfer
¼ cup to pie plate or shallow bowl; add shrimp
and toss to coat. Stir water into remaining lime
mixture in small bowl.
8
2. Meanwhile, prepare outdoor grill for
direct grilling over medium heat. Shred carrots
and cucumber. Coarsely chop cilantro, mint
and peanuts.
3. Place shrimp on hot grill rack; discard
marinade. Cook 5 to 6 minutes or until
shrimp turn opaque throughout and internal
temperature reaches 145°F.
3. Transfer couscous to large serving bowl. Cut
vegetables into 1-inch chunks and add to bowl
with couscous. Add Herb-Feta Vinaigrette and
toss to combine. Makes about 8 cups. If not
serving right away, cover and refrigerate up to
1 day ahead. Toss well before serving.
Each serving: about 316 calories, 14 g total fat
(3 g saturated), 5 mg cholesterol, 437 mg sodium,
39 g carbohydrate, 5 g fiber, 6 g sugars, 7 g protein
> Cook’s Wisdom
For a great side dish salad, prepare as directed, but cut
grilled vegetables into ½- to ¾-inch pieces in step 3.
4. Drain noodles well, then transfer to large
platter or shallow bowl. Add ½ cup lime mixture
and toss to combine. Spread noodles evenly
in platter; top with lettuce, carrots, cucumber,
cilantro, mint and peanuts. Arrange shrimp on
top. Drizzle remaining sauce over salad or serve
on the side.
Each serving: about 346 calories, 10 g total fat
(2 g saturated), 142 mg cholesterol, 2501 mg sodium,
40 g carbohydrate, 5 g fiber, 18 g sugars, 25 g protein
pairings from the vine >
Grilled Vegetable &
Couscous Salad
Active Time: 25 minutes
Total Time: 25 minutes • Serves: 8
1
2
1
Herb-Feta Vinaigrette (see page 4)
package (10 ounces) plain couscous
cups water
teaspoon salt, divided
Schnucks nonstick cooking spray
Schmitt Söhne Riesling Kabinett
This moderately light-bodied German
Riesling from the Mosel region is crisp with
ever so subtle off-dry and Granny Smith
apple characteristics. The acidic elements
and slight sweetness of this cool-climate
wine work well with both the shrimp, and
the flavor combination of lime, garlic and
brown sugar in the Vietnamese Grilled
Shrimp Salad.
Proudly raising the
best Angus brand
Schnucks is proud to offer the Certified Angus Beef ® brand - brought to
you by generations of farmers and ranchers, like the Eggers in Mexico, Mo.
“Certified Angus Beef ®
represents quality and
consistency. It takes the
consumer out of having
to decide whether this is
better than that.”
Ben and Darla Eggers,
Sydenstricker Genetics, Mexico, Mo.
www.certifiedangusbeef.com
express lane
Having a handful of quick and delicious go-to recipes can help make the most
of your time, especially during those jam-packed summer days. The experts
from the Schnucks Cooks kitchen suggest a pair of ideas, including our
hot-hot spaghetti that gets its heat from the red pepper flakes and
cherry peppers. And, no matter how many different ways
we make burgers, we always want to try another…
like this one with Thousand Island dressing.
10
quick and delicious > flavorful too
Hot-Hot Spaghetti with Shrimp
Active Time: 30 minutes
Total Time: 30 minutes • Serves: 4
½
2
2
1
1
1
1
3
¼
1
¼
2
(16-ounce) package spaghetti
teaspoons Schnucks olive oil
large garlic cloves, minced (2 teaspoons)
large shallot, finely chopped (3 cup)
teaspoon crushed red pepper flakes
pound raw 36-40 count peeled and
deveined shrimp, thawed if necessary
package (1 pint) grape tomatoes,
each cut in half
pickled sweet cherry peppers, sliced or
¼ cup drained banana pepper rings
cup dry white wine
(such as Sauvignon Blanc)
tablespoon Schnucks unsalted butter
teaspoon salt
tablespoons coarsely chopped fresh
parsley leaves
1. Heat large covered saucepot of salted water to
boiling over high heat. Add spaghetti and cook as
label directs; drain, then return to same saucepot.
2. Meanwhile, in nonstick 12-inch skillet, heat
oil over medium heat. Add garlic, shallot and
crushed red pepper and cook 2 minutes, stirring
occasionally. Pat shrimp dry with paper towels.
Add shrimp and tomatoes and cook 3 to 4
minutes or until shrimp turn almost opaque
throughout, stirring occasionally. Stir in peppers,
wine, butter and salt and cook 1 minute or until
heated through, stirring occasionally.
3. Add shrimp mixture and parsley to spaghetti.
With tongs, toss spaghetti until well coated
with sauce.
Each serving: about 355 calories, 6 g total fat
(2 g saturated), 114 mg cholesterol, 637 mg sodium,
50 g carbohydrate, 3 g fiber, 4 g sugars, 20 g protein
All-In Burgers
Active Time: 20 minutes
Total Time: 20 minutes
Serves: 4
1¼
2
4
6
2
4
4
8
pounds Meat Masters ground chuck
teaspoons steak or burger seasoning
Schnucks sesame seed hamburger buns
tablespoons Schnucks Thousand
Island dressing
romaine lettuce leaves, thinly sliced
thin slices sweet onion
thin slices tomato
Schnucks kosher dill pickle slices
1. Prepare outdoor grill for direct grilling over
medium-high heat (or preheat grill pan over
medium heat 2 minutes). Shape ground chuck
into four ¾-inch-thick burgers. Sprinkle both
sides of burgers with seasoning. Place burgers
on hot grill rack; cover and cook 8 to 10 minutes
or until internal temperature reaches 145°F
for medium-rare, or cook to desired doneness,
turning burgers once halfway through cooking.
Place buns, cut side down, on hot grill rack.
Cook 1 minute or until toasted.
2. Place burgers on bottom half of buns; spread
dressing on burgers and top with lettuce, onion,
tomato and pickle. Place top half of buns over
pickle to serve.
Each serving: about 465 calories, 21 g total fat
(8 g saturated), 79 mg cholesterol, 963 mg sodium,
38 g carbohydrate, 3 g fiber, 11 g sugars, 26 g protein
Schnucks Cooks > Summer 2013
11
5 @ 5:00: chicken breasts
White meat chicken is convenient, versatile and accounts for nearly 60% of the
chicken sold – most of which are boneless, skinless chicken breasts. From a
creative take on the classic BLT sandwich to a bright and fresh orange-avocado
relish topping, this edition of 5 @ 5:00 highlights this lean protein in five different
and delicious ways.
Grilled Chicken BLT
with Basil Mayo
Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4
8
slices Schnucks hardwood smoked bacon
(about 8 ounces)
1 small lemon
½ cup olive oil mayonnaise or
regular mayonnaise
3 tablespoons chopped fresh basil leaves
1½ teaspoons Sriracha chile sauce
1 package (about 1¼ pounds) Schnucks
Natural thin sliced boneless, skinless
chicken breast fillets
Schnucks nonstick cooking spray
¼ teaspoon salt
¼ teaspoon ground black pepper
1 package (16 ounces) Schnucks French
bread mini loaves
4 green leaf lettuce leaves
2 Roma tomatoes, each cut lengthwise into
8-inch-thick slices
1 firm-ripe California avocado, cut in half,
pitted, peeled and thinly sliced
1. Prepare outdoor grill for direct grilling over
medium heat. In nonstick 12-inch skillet, cook
bacon over medium heat 6 to 8 minutes or until
crisp, turning occasionally. Transfer bacon to
paper towels to drain.
2. Meanwhile, from lemon, squeeze 1 tablespoon
juice into small bowl. Stir in mayonnaise, basil
and chile sauce until well combined; set aside.
3. Spray both sides of chicken with nonstick
cooking spray; sprinkle with salt and pepper.
Place chicken on hot grill rack. Cover and cook 8
to 10 minutes or until chicken loses its pink color
throughout and internal temperature reaches
165°F, turning once halfway through cooking.
4. Cut loaves horizontally in half. Evenly spread
mayonnaise mixture on bottom half of each
loaf. Layer chicken, lettuce, tomatoes, bacon
and avocado over mayonnaise mixture; replace
top half of loaves. Cut each crosswise in half to
make 4 sandwiches.
Each serving: about 709 calories, 18 g total fat
(4 g saturated), 95 mg cholesterol, 1387 mg sodium,
75 g carbohydrate, 7 g fiber, 5 g sugars, 43 g protein
> Cook’s Wisdom
If desired, instead of grilling, cook chicken in bacon fat
remaining in skillet in step 1 over medium heat 6 to 8
minutes, turning once halfway through cooking.
12
Chicken with
Creamy Pesto Sauce
Active Time: 20 minutes
Total Time: 20 minutes • Serves: 4
1
1
¼
¼
½
1
¼
¼
tablespoon Schnucks olive oil
package (about 1¼ pounds)
Schnucks Natural boneless, skinless
chicken breast fillets
teaspoon salt
teaspoon plus 8 teaspoon ground black
pepper, divided
tablespoon Schnucks all-purpose flour
cup Schnucks half-and-half
cup grated or shredded Parmesan cheese
cup refrigerated basil pesto
1. In nonstick 12-inch skillet, heat oil over
medium heat. Sprinkle chicken with salt and
¼ teaspoon pepper. Add chicken to skillet and
cook 6 to 8 minutes or until chicken loses its
pink color throughout and internal temperature
reaches 165°F, turning once halfway through
cooking. Transfer chicken to plate.
Hash Brown Chicken Tostadas
Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4
1
package (about 1¼ pounds) Schnucks
Natural thin sliced boneless, skinless
chicken breast fillets
1½ teaspoons chili powder
3 tablespoons Schnucks extra virgin olive
oil, divided
1 Schnucks large egg
1 can (4 ounces) Schnucks diced
green chiles
¼ cup chopped fresh cilantro leaves
1 package (20 ounces) refrigerated potato
hash browns
3 cup Schnucks finely shredded sharp
Cheddar cheese
toppings such as chopped fresh tomato,
salsa, sliced green onion and/or
sour cream (optional)
1. Sprinkle both sides of chicken with
chili powder.
2. In nonstick 12-inch skillet, heat 1 tablespoon
oil over medium-high heat. Add chicken
and cook 6 to 8 minutes or until internal
temperature reaches 165°F, turning once
halfway through cooking. Transfer chicken to
plate; cover with foil to keep warm.
3. In large bowl, with fork, beat egg. Stir in
undrained chiles and cilantro. Add hash browns
and stir until well combined.
4. In same skillet, heat remaining 2 tablespoons
oil over medium heat. Divide potato mixture
into 4 equal mounds in skillet; press with
spatula to make ½-inch-thick patties. Cook 8 to
10 minutes or until golden brown on both sides,
turning once. Place 1 chicken fillet on each
patty; sprinkle with cheese. Cover and cook 2
minutes longer or until cheese melts. Serve with
desired toppings.
Each serving: about 439 calories, 16 g total fat
(4 g saturated), 143 mg cholesterol, 840 mg sodium,
31 g carbohydrate, 5 g fiber, 4 g sugars, 37 g protein
2. In same skillet over medium heat, with whisk,
stir in flour and cook 30 seconds, stirring. Add
half-and-half; heat to boiling. Add cheese and
stir until melted. Remove skillet from heat. Stir in
pesto and remaining 8 teaspoon pepper. Serve
chicken with pesto sauce.
Each serving: about 343 calories, 21 g total fat
(8 g saturated), 105 mg cholesterol, 532 mg sodium,
5 g carbohydrate, 1 g fiber, 1 g sugars, 30 g protein
Schnucks Cooks > Summer 2013
13
4
1
2
2
2
½
¼
Schnucks Natural boneless, skinless
chicken breast halves (about 1¾ pounds)
firm-ripe California avocado, cut in half,
pitted, peeled and cut into ½-inch pieces
tablespoons chopped fresh
cilantro leaves
tablespoons finely chopped red onion
or shallot
teaspoons Schnucks extra virgin olive oil
teaspoon salt, divided
teaspoon ground black pepper, divided
Schnucks nonstick cooking spray
1. Prepare outdoor grill for direct grilling over
medium heat. From 1 orange, grate 1 tablespoon
peel and squeeze 3 tablespoons juice; transfer to
small bowl. From lime, grate 1 teaspoon peel and
squeeze 2 tablespoons juice. Add lime peel and
1 tablespoon juice to same bowl. Stir in garlic
and Worcestershire sauce. Place chicken in large
zip-tight plastic bag; pour orange juice mixture
over chicken. Seal bag, pressing out excess air;
let stand at room temperature 15 minutes or
refrigerate up to 2 hours.
Tortilla Cheddar Chicken
Active Time: 15 minutes
Total Time: 25 minutes • Serves: 4
1
1
½
1
4
¾
1
Schnucks nonstick cooking spray
container (6 ounces) Nostimo plain
nonfat Greek yogurt (¾ cup)
tablespoon refrigerated Gourmet
Garden™ garlic paste
teaspoon ground ancho or chipotle chile
package (about 1¼ pounds) Schnucks
Natural thin sliced boneless, skinless
chicken breast fillets
cups Schnucks white corn tortilla chips
(about 4 ounces), finely crushed to
about 1 cup
cup Schnucks finely shredded Cheddar
Jack cheese
lime, cut into 4 wedges
1. Preheat oven to 425°F. Line large rimmed
baking pan or cookie sheet with parchment
paper or aluminum foil sprayed with nonstick
cooking spray. In pie plate or wide, shallow bowl,
stir together yogurt, garlic and ground ancho
chile. Add chicken and turn to coat.
14
2. In second pie plate or shallow dish, stir
crushed chips with cheese. Press each piece of
chicken into chip mixture to coat both sides,
pressing lightly so mixture adheres.
3. Place chicken in prepared pan and bake 11 to
13 minutes or until golden brown and internal
temperature reaches 165°F. Serve chicken with
lime wedge to squeeze over chicken.
Each serving: about 350 calories, 10 g total fat
(5 g saturated), 95 mg cholesterol, 380 mg sodium,
24 g carbohydrate, 1 g fiber, 2 g sugars, 39 g protein
Grilled Citrus Chicken with
Orange-Avocado Relish
2. Meanwhile, segment remaining 3 oranges:
Trim off top and bottom ends to make 2 flat
surfaces. Place oranges, cut side down, on
cutting board. With small paring knife, slice
down the sides following the natural curve
of the fruit to completely remove skin and
white pith. Holding orange over small bowl,
with paring knife, cut on either side of the
membranes to release each segment. Cut or
tear each segment crosswise in half and place
in medium bowl; add avocado, cilantro, onion,
oil, ¼ teaspoon salt, 8 teaspoon pepper and
remaining 1 tablespoon lime juice and toss to
combine. Makes about 1¾ cups relish.
3. Remove chicken from marinade; discard
marinade. Spray both sides of chicken with
nonstick cooking spray; sprinkle with remaining
¼ teaspoon salt and 8 teaspoon pepper. Place
chicken on hot grill rack. Cover and cook 12 to
14 minutes or until chicken loses its pink color
throughout and internal temperature reaches
165°F, turning once halfway through cooking.
To serve, spoon relish over chicken.
Each serving: about 296 calories, 12 g total fat
(2 g saturated), 101 mg cholesterol, 519 mg sodium,
9 g carbohydrate, 4 g fiber, 2 g sugars, 35 g protein
Active Time: 35 minutes
Total Time: 35 minutes • Serves: 4
4
1
2
1
medium oranges
lime
medium garlic cloves, minced
(1½ teaspoons)
tablespoon Worcestershire sauce
Scan this tag to watch our How to
Segment an Orange video.
LE F T
M
TO
©2013 California Avocado Commission
THE FA MILY FA R
M
TO
16
celebrate family > backyard bbq
summer shindig
It’s easy to find reasons to celebrate during the summer months, from graduations
to the 4th of July and beyond. Whether you’re entertaining a big crowd or simply
enjoying a backyard barbecue, our summer recipes make an impressive spread.
The acidity of the root beer helps tenderize the meat as it marinates and also adds
sweetness for succulent baby back ribs. Along with the ribs are three sensational
sides, chipotle baked beans, a refreshing corn salad and potato salad made with
classic Caesar dressing.
Root Beer Ribs
Active Time: 50 minutes
Total Time: 2 hours 10 minutes plus
marinating • Serves: 10
8
2
1
6
1
2
3
¼
2
2
2
1
pounds Pride of the Farm pork loin baby
back ribs (about 3 racks)
bottles (2 liters each) Schnucks Super S
root beer
tablespoon Schnucks olive oil
large garlic cloves, minced
(about 2 tablespoons)
small yellow onion, finely chopped
(about 1 cup)
cups Schnucks ketchup
cup Worcestershire sauce
cup red wine vinegar
tablespoons Schnucks dark brown sugar
teaspoons chopped fresh thyme leaves
teaspoons ground black pepper
teaspoon kosher salt
Remove ribs from marinade; discard marinade.
Place ribs on unlit part of grill; cover and cook
1½ to 2 hours or until meat is fork-tender and
easily pulls away from bone, turning every
20 minutes. Brush ribs generously with sauce
during last 20 minutes of cooking. Serve ribs
with any remaining sauce.
Each serving: about 791 calories, 44 g total fat
(17 g saturated), 195 mg cholesterol, 995 mg sodium,
28 g carbohydrate, 1 g fiber, 24 g sugars, 40 g protein
> Cook’s Wisdom
Prior to marinating the ribs, the membrane should be
removed to allow the marinade to penetrate the meat.
To peel the membrane from ribs, turn the ribs bone side
up. With a sharp paring knife, carefully lift up the edge
of the membrane from a corner of the slab. Work your
fingers between the membrane and rib meat to loosen
the membrane. With a paper towel in your hand to avoid
slipping, pull the membrane across the slab to remove.
To prepare a gas grill for indirect grilling, preheat grill
with all burners on high. Once preheated, turn off 1
burner on a 2-burner grill or 2 burners on a 3-burner grill.
Reduce the heat on the remaining burner to mediumlow. Place ribs on unlit part of grill. You want to maintain
an internal grill temperature of about 325°F.
1. Peel membrane from bone side of each rack
of ribs. Place ribs in large roasting pan. Reserve
2 cups root beer. Pour remaining root beer over
ribs to cover completely. (There may be some
root beer remaining.) Cover pan and refrigerate
at least 4 hours or up to overnight.
2. In 3-quart saucepan, heat oil over medium
heat. Add garlic and onion and cook 4 to 6
minutes or until onion is soft, stirring frequently.
Add remaining ingredients and 2 cups reserved
root beer; heat to boiling over high heat.
Reduce heat to medium and boil 25 to 30
minutes or until sauce becomes very thick and
is reduced to 3 cups, stirring occasionally during
last 10 minutes of cooking.
3. Meanwhile, prepare outdoor grill for indirect
grilling over medium-low to medium heat (grill
temperature should be maintained at 325°F).
Ribs can also be cooked in preheated 325°F oven. Place
racks in single layer in foil-lined large rimmed baking
pans. Bake, uncovered, 1½ to 2 hours or until ribs are
fork-tender, brushing ribs generously with sauce during
last 20 minutes of cooking.
¾ cup Schnucks ketchup
e cup Full Circle Morello cherry fruit spread
1½ tablespoons chipotle salsa (available
in select Mexican food aisles next to
chipotle chiles in adobo) or adobo sauce
from canned chipotle chiles
½ teaspoon salt
In 3- to 4-quart saucepan, heat oil over medium
heat. Add onion and cook 7 to 9 minutes or
until tender, stirring occasionally. Add undrained
beans, ketchup, fruit spread, salsa and salt;
heat to boiling over high heat. Reduce heat to
medium-low and cook, uncovered, 50 minutes
or until sauce becomes very thick, stirring
occasionally and more frequently during last
10 minutes of cooking. Makes about 5¾ cups.
Each serving: about 184 calories, 2 g total fat (0 g saturated),
1 mg cholesterol, 727 mg sodium, 36 g carbohydrate,
7 g fiber, 16 g sugars, 7 g protein
Stovetop Chipotle Baked Beans
Active Time: 20 minutes
Total Time: 1 hour 10 minutes • Serves: 10
1
1
1
1
1
tablespoon Schnucks canola or
vegetable oil
large onion, chopped (1½ cups)
can (16 ounces) Schnucks pork & beans
can (15 ounces) Schnucks pinto beans
can (15 ounces) Schnucks red beans
Schnucks Cooks > Summer 2013
17
celebrate family > backyard bbq
Caesar Potato Salad
Active Time: 35 minutes
Total Time: 35 minutes plus chilling
Serves: 12
3
2
8
1
3
¼
1
¾
4
Fresh Corn, Tomato &
Mozzarella Salad
Active Time: 20 minutes
Total Time: 20 minutes • Serves: 6
3
1
1
1
3
1
¼
¼
8
2
18
ears fresh corn, husks and silks removed
ball (8 ounces) BelGioioso fresh
mozzarella cheese
package (1 pint) grape tomatoes
large garlic clove, minced (1 teaspoon)
tablespoons Schnucks extra virgin
olive oil
tablespoon plus 1 teaspoon
red wine vinegar
teaspoon salt
teaspoon Schnucks Dijon mustard
teaspoon ground cayenne pepper
teaspoons chopped fresh oregano leaves
fresh spinach leaves for garnish (optional)
1. Heat large covered saucepot of water to
boiling over high heat. Add corn and cook 4
minutes; drain. When cool enough to handle,
cut corn kernels from cobs.
2. Meanwhile, cut cheese into ½-inch pieces;
cut tomatoes in half. In large bowl, with whisk,
stir garlic, oil, vinegar, salt, mustard and cayenne.
Add oregano, corn, cheese and tomatoes and
toss to combine. If desired, garnish with spinach
leaves. If not serving right away, cover and
refrigerate up to 1 day ahead. Makes about
4½ cups.
Each serving: about 207 calories, 14 g total fat
(5 g saturated), 26 mg cholesterol, 224 mg sodium,
12 g carbohydrate, 2 g fiber, 4 g sugars, 9 g protein
2
pounds Schnucks red potatoes, unpeeled
and each cut into ¾-inch chunks
teaspoons salt
slices Schnucks hardwood smoked bacon
(8 ounces), each cut crosswise into
½-inch pieces
cup Schnucks classic Caesar dressing
cup minced red onion
cup grated Parmesan cheese
tablespoon Worcestershire sauce
teaspoon ground black pepper
refrigerated hard-cooked peeled
eggs, chopped
tablespoons rinsed and drained
capers (optional)
1. In 5- to 6-quart saucepot, place potatoes, salt
and enough water to cover; heat to boiling over
high heat. Reduce heat to medium; simmer,
uncovered, 10 to 12 minutes or until potatoes
are fork-tender. Drain potatoes well.
2. Meanwhile, in nonstick 12-inch skillet, cook
bacon over medium heat 15 to 20 minutes or
until crisp, stirring occasionally. With slotted
spoon, transfer bacon to large serving bowl.
Add dressing, onion, cheese, Worcestershire
sauce and pepper and stir until well combined.
Add warm potatoes, eggs and capers, if using;
toss until mixture is well combined. Cover and
refrigerate at least 4 hours or up to overnight.
Makes about 9 cups.
Each serving: about 217 calories, 12 g total fat
(3 g saturated), 76 mg cholesterol, 823 mg sodium,
20 g carbohydrate, 2 g fiber, 2 g sugars, 7 g protein
Amazing Blue Cheese &
Bacon Burgers
BRING ON
BOLD
FLAVOR
PREP: 25 min. | MAKES: 12 servings
what you need
2 lb. lean ground beef
1 pkg. (4 oz.) crumbled blue cheese
8 slices cooked OSCAR MAYER Bacon,
crumbled
1/2 cup A.1. Original Steak Sauce
2 Tbsp. A.1. Dry Rub Bold Original
12 slider buns
make it
heat grill to medium-high heat.
mix all ingredients except buns; shape into
12 (3/4-inch-thick) patties.
grill 5 min. on each side or until done (160°F),
placing buns, cut-sides down, on grill grate for
the last 2 min.
fill buns with burgers.
Substitute: Prepare using ground chicken.
Serving Suggestion: Serve with fresh fruit and
baked chips to round out the meal.
Nutrition Information Per Serving: 290 calories,
13g total fat, 5g saturated fat, 60mg cholesterol,
690mg sodium, 21g carbohydrate, 1g dietary fiber,
4g sugars, 22g protein, 2%DV vitamin A, 0%DV
vitamin C, 10%DV calcium, 15%DV iron.
©2013 Kraft Foods
top it!
pulled pork 3 ways
Experiment with your pulled pork sandwich
toppings... try coleslaw, dill or sweet pickles, sharp
Cheddar cheese or fresh, fried or sautéed onions to
give your barbecue creation that extra kick!
A staple in the Memphis barbecue tradition, pulled pork gets its signature moist and tender texture from
cooking over a low flame for an extended period of time. During the slow cooking process, the connective
fibers within the meat break down, making it easy to pull apart for that distinct shredded consistency.
We’ve taken this southern classic and dressed it up three different ways. Each is versatile and delicious,
whether served in a bun or on crisp Bibb leaves for a barbecue-inspired lettuce wrap. If you’re short on
time, pulled pork can be made up to three days in advance... just shred the pork when warm.
1
beer pairing >
Schlafly Pale Ale
American Pale Ales are fairly new to the American beer
scene, but quickly gaining popularity with unique
American hop characteristics. Following the
fermentation process, this golden amber ale, with its
pine-citrus aroma, is brewed with Cascade and Chinook
dry hops. Balancing the hops with North American
malts, including caramel malted barley, makes this a
satisfying ale, and a perfect complement to barbecue!
20
open pit taste > home bbq
1
Grilled Pulled Pork with
Bourbon Whiskey Barbecue Sauce
Active Time: 30 minutes
Total Time: 4 hours 45 minutes plus chilling
Serves: 10
1
2
whole (unsliced) Pride of the Farm pork
butt (about 8 pounds), trimmed if desired
¼ cup A.1.® cracked peppercorn or bold
original dry rub
1 tablespoon Schnucks olive oil
1 medium onion, finely chopped (1 cup)
2 tablespoons fresh thyme leaves
2 tablespoons refrigerated Gourmet
Garden™ chunky garlic blend or minced
fresh garlic
2 cups bourbon whiskey
2¼ cups barbecue sauce
1. Place pork in 13 x 9-inch glass or metal baking
dish. Rub pork all over with dry rub. Cover and
refrigerate at least 2 hours or up to overnight.
2. Prepare outdoor grill for indirect grilling over
medium-low to medium heat (grill temperature
should be maintained at 325°F). Place pork,
fat side up, on unlit part of grill. Cover and cook
4½ to 5 hours or until internal temperature
reaches 190°F.
3. Meanwhile, in 2- to 3-quart saucepan, heat oil
over medium heat. Add onion, thyme and garlic
and cook 2 to 3 minutes or until onion begins
to soften, stirring frequently. Add whiskey and
heat to boiling over medium-high heat. Boil 8 to
10 minutes or until mixture is reduced to ¾ cup.
Add barbecue sauce and cook over low heat 5
minutes to blend flavors.
4. Transfer pork to large bowl. Trim off and
discard desired amount of fat. Remove bone.
With 2 forks, shred pork. Stir in sauce. Makes
about 12 cups pork.
Each serving: about 770 calories, 38 g total fat
(15 g saturated), 166 mg cholesterol, 945 mg sodium,
24 g carbohydrate, 1 g fiber, 16 g sugars, 27 g protein
See our Cook’s Wisdom on the following page.
Schnucks Cooks > Summer 2013
21
open pit taste > home bbq
BONUS Recipes! Scan this Tag with your smart phone to view our Peach Crisp video!
PLUS, visit schnuckscooksmag.com to view archived issues of Schnucks Cooks
magazine... and be sure to check out page 17 of the Summer 2010 edition, to view our
Marinated Hearts of Palm Salad recipe, shown on page 23.
> Cook’s Wisdom
Pork can be prepared in a 325°F oven. Prepare pork
through step 1 with fat side up in Dutch oven. Add
¼ cup water. Cover tightly with aluminum foil. Bake
4½ to 5 hours or until internal temperature reaches
190°F. Transfer pork to large bowl. Pour liquid from
Dutch oven into large bowl. Let stand 1 minute to
allow fat to rise to top. Skim off 1 tablespoon fat
to use instead of oil in step 3. Skim off and discard
any remaining fat. Pour remaining liquid into 2- to
3-quart saucepan; heat to boiling over high heat.
Boil 8 to 10 minutes or until reduced to about 1 cup.
Pour liquid into sauce.
Slow Cooker Sweet &
Spicy Pulled Pork
2
3
Active Time: 30 minutes
Total Time: 9 hours 30 minutes • Serves: 12
Active Time: 30 minutes
Total Time: 5 hours • Serves: 10
1
head garlic, cloves peeled and
coarsely chopped
1 large onion, chopped (about 1½ cups)
1 cup barbecue sauce
¼ cup balsamic vinegar
¼ cup packed Schnucks brown sugar
2 tablespoons chili powder
2 tablespoons molasses
2 tablespoons Schnucks Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco® sauce plus additional
for more heat, if desired
1½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 whole (unsliced) Pride of the Farm pork
butt (about 8 pounds), trimmed if desired
2
2
1
1
1. In 6- to 8-quart slow-cooker bowl, stir all
ingredients except for pork until well combined.
Add pork and turn to coat in sauce. Place pork,
fat side up, in slow-cooker bowl. Cover slow
cooker with lid and cook on low 9 to 10 hours
or on high 4½ to 5 hours or until pork is very
tender. Do not lift lid during cooking.
2. Cover Dutch oven with lid. Bake 4½ to 5
hours or until pork reaches a minimum internal
temperature of 190°F.
2. Transfer pork to large bowl. Trim off and
discard desired amount of fat. Remove bone.
With 2 forks, shred pork. Skim off and discard any
fat in slow-cooker bowl. Return pulled pork to
sauce; stir to combine. If desired, stir in additional
Tabasco. Makes about 12 cups pork.
Each serving: about 522 calories, 30 g total fat
(12 g saturated), 138 mg cholesterol, 690 mg sodium,
18 g carbohydrate, 1 g fiber, 13 g sugars, 36 g protein
22
Jalapeño Peach
Pulled Pork
1
6
1
tablespoons ground cumin
tablespoons kosher salt
tablespoon ground black pepper
whole (unsliced) Pride of the Farm pork
butt (about 8 pounds), trimmed if desired
jar (18 ounces) Schnucks peach or apricot
preserves (about 13 cups)
large jalapeño chile peppers (about 6
ounces), sliced (about 1½ cups)
(12-ounce) can or bottle lager beer
1. Preheat oven to 325°F. In cup, stir cumin,
salt and pepper. Rub cumin mixture all over
pork. Place pork, fat side up, in Dutch oven or
heavy 6- to 8-quart saucepot with tight-fitting
lid. Spread preserves all over pork. Sprinkle
jalapeños around pork, then pour beer into
Dutch oven.
3. Transfer pork to large bowl. Trim off and
discard desired amount of fat. Remove bone.
With 2 forks, shred pork. Skim off and discard
any fat in Dutch oven; pour about 2½ cups
of remaining liquid into shredded pork. If
desired, save any remaining liquid for reheating
leftovers. Makes about 12 cups pork.
Each serving: about 686 calories, 36 g total fat
(15 g saturated), 166 mg cholesterol, 1277 mg sodium,
36 g carbohydrate, 1 g fiber, 23 g sugars, 44 g protein
3
23
1.
pulled pork 101
ke
a
m
o
t
how
Alex LaZella
Schnucks Executive Chef
pulled pork
2.
Succulent pulled pork, an iconic southern dish, is both delicious and
easy to prepare. Cooked low and slow, whether grilled, roasted or
prepared in a slow cooker, seasoned, shredded pork smothered with a
tasty sauce is finger-licking good any way it’s prepared.
Cut The pork butt is the cut of choice for pulled pork, which is actually from
1. The
the shoulder area. The ideal size is about 7 to 8 pounds. The layer of fat along
the topside of a pork butt is called the fat cap, which should be left intact. As the
pork cooks, the fat cap melts and naturally bastes the pork.
Rub Rubbing the outside of the pork with a dry rub (a combination of dried
2. Dry
spices) adds a base flavor profile to the pork. The seasoning will get distributed
throughout the pork when it’s shredded.
3.
and Roast Place the seasoned pork fat side up in a Dutch oven. The
3. Flavor
pork can then be flavored to your liking with fruit preserves or chutney, maple
syrup, molasses, mustard, chopped fresh herbs, sliced chile peppers or garlic.
Next, pour in a liquid, such as your favorite beer or cider – the possibilities are
endless. Roast the pork, tightly covered, at 325°F for about 4½ to 5 hours. The
internal temperature of the pork should reach 190°F – the magic number at
which point the connective tissues in the pork break down, resulting in moist,
fall-apart-tender pork.
Transfer the pork to a baking dish large enough to shred the
4. Shredding
pork. The pork will shred much easier when it’s hot. Carefully remove the bone
4.
when it’s just cool enough to handle. While you can use 2 forks or your hands
to shred the pork, you can also use the bone to shred the pork to your desired
consistency. Once the pork is shredded, stir in some of the sauce remaining in
the Dutch oven, reserving any remaining sauce to serve with leftovers.
Scan this tag to watch our
Jalapeño Peach Pulled Pork video.
24
Flavors of Summer!
For a sure hit at picnics and barbecues, pick Schnucks signature fresh sausage!
Our butchers grind meat fresh in-store, then hand mix it with spices using our own signature recipes.
No preservatives or MSG. Each sausage is stuffed in North American hand-pulled hog casings,
then hand twisted by our butchers.
Our bratwursts taste like they’re supposed to with a crisp bite, gently spiced to perfection.
Beer brats have a hoppy flavor. Or, go lean with our turkey brats.
Savor the flavor all summer!
er!
meals for a steal
Looking for satisfying and flavorful recipes that won’t break the bank? Your
Schnucks Cooks team has you covered. Our Sesame-Ginger Beef Lo Mein is
just as good as your favorite Chinese take-out, but with the goodness (and
low cost) of a home-cooked meal. And our fish tacos served in warmed
tortillas are a great build-it-yourself option for those warm summer nights.
26
Sesame-Ginger Beef Lo Mein
Fish Soft Tacos
Active Time: 20 minutes
Total Time: 35 minutes • Serves: 4
Active Time: 25 minutes
Total Time: 40 minutes • Serves: 6
1
1¼ pounds tilapia fillets, each cut
lengthwise in half
½ cup Schnucks all-purpose flour
3 Schnucks large eggs
1 package (8 ounces) green chile
enchilada sauce, divided
2 cups panko breadcrumbs
6 tablespoons Schnucks canola
or vegetable oil, divided
¼ cup Schnucks sour cream
6 medium soft taco
flour tortillas
1½ cups Schnucks finely shredded
nacho taco cheese (6 ounces)
3 Roma tomatoes, diced
3 cup very thinly sliced red onion
tablespoon Schnucks canola or
vegetable oil
12 ounces boneless sirloin steak, cut
crosswise into ¼-inch-thick slices
1 small yellow onion, finely chopped
(about ¾ cup)
½ red bell pepper, cut lengthwise into
4 pieces, then each piece sliced crosswise
½ yellow bell pepper, cut lengthwise into
4 pieces, then each piece sliced crosswise
2 large garlic cloves, minced or 2 teaspoons
refrigerated Gourmet Garden™ chunky
garlic blend
1½ tablespoons grated peeled fresh ginger
or refrigerated Gourmet Garden™ ginger
spice blend
½ (16-ounce) package spaghetti, noodles
broken in half
1 can (14.5 ounces) less-sodium beef broth
(1¾ cups)
¾ cup water
3 cup teriyaki stir-fry sauce & marinade
2 teaspoons sesame oil
1. In nonstick 12-inch skillet, heat canola oil over
medium-high heat. Add beef and cook 1 to 2
minutes or until lightly browned but still slightly
pink in spots, stirring occasionally. With slotted
spoon, transfer beef to plate.
2. Add onion and bell peppers to same skillet
and cook 2 minutes, stirring frequently. Stir in
garlic and ginger and cook 1 minute. Transfer
pepper mixture to plate with beef. Add
spaghetti to same skillet and cook 2 minutes,
stirring constantly.
3. Stir in broth, water and teriyaki sauce; heat to
boiling. Reduce heat to medium-low and cook,
covered, 14 to 16 minutes or until spaghetti is
tender, stirring occasionally and adding beef
mixture and any juices on plate to skillet during
last 2 minutes of cooking. Remove skillet from
heat; stir in sesame oil. Makes about 6 cups.
Each serving: about 542 calories, 19 g total fat
(6 g saturated), 66 mg cholesterol, 1171 mg sodium,
56 g carbohydrate, 3 g fiber, 10 g sugars, 31 g protein
> Cook’s Wisdom
Try substituting sliced boneless, skinless chicken
breasts for beef.
1. Pat tilapia dry with paper towels. Place flour
in pie plate or wide, shallow bowl. In medium
bowl, with whisk, beat eggs with ½ cup
enchilada sauce. Place panko in second pie
plate or shallow bowl.
2. Dredge each piece of tilapia in flour, shaking
off excess, then dip into egg mixture. Press
tilapia into panko to coat both sides, then place
on large sheet of waxed paper.
3. In nonstick 12-inch skillet, heat 3 tablespoons
oil over medium-high heat. Add half of tilapia
and cook 6 to 8 minutes or until golden on the
outside and internal temperature reaches 145°F,
turning once halfway through cooking. Place
tilapia on paper towel-lined plate to drain; cover
to keep warm. With slotted spoon, remove
any dark breadcrumbs from pan. Repeat with
remaining 3 tablespoons oil and tilapia.
4. Meanwhile, in small serving bowl, stir
remaining enchilada sauce with sour cream until
well blended. Place tortillas between 2 damp
paper towels on microwave-safe plate. Heat in
microwave oven on high 30 to 40 seconds or
until warm.
5. To make tacos, drizzle 1 tablespoon sour
cream sauce in bottom of folded tortilla. Evenly
fill tortillas with tilapia, cheese, tomatoes and
red onion and drizzle with remaining sour
cream sauce. If desired, fill tacos with some
Angel Hair Cabbage Slaw.
Angel Hair
Cabbage Slaw
Active Time: 10 minutes
Total Time: 20 minutes • Serves: 6
¼
2
2
2
½
¼
¼
1
½
3
cup Schnucks granulated sugar
tablespoons Schnucks extra virgin
olive oil
tablespoons Schnucks white vinegar
teaspoons dry ground mustard
teaspoon celery seed
teaspoon salt
teaspoon ground black pepper
bag (10 ounces) angel hair cabbage
cole slaw
cup fresh Italian flat leaf parsley
leaves, chopped
cup chopped radishes (about 4 large)
In large bowl, with whisk, stir first 7 ingredients
until sugar dissolves. Add cole slaw, parsley and
radishes and toss until well combined. Let stand
10 minutes to blend flavors. Makes about 3½
cups. Serve slaw inside fish tacos or as a side dish.
Each serving: about 80 calories, 5 g total fat (.5 g saturated),
0 mg cholesterol, 115 mg sodium, 10 g carbohydrate,
2 g fiber, 6 g sugars,1 g protein
Each serving: about 580 calories, 31 g total fat (8 g saturated),
150 mg cholesterol, 820 mg sodium, 41 g carbohydrate,
9 g fiber, 6 g sugars, 34 g protein
Schnucks Cooks > Summer 2013
27
sweet endings
The earliest pound cake was named after its simple ingredient list of a pound each of butter,
sugar, eggs and flour. Thanks to modern manufacturing and the freezer aisle, pound cake is
conveniently available and ready to serve. Try our Strawberries & Cream Grilled Pound Cake
for a creative new take on the classic combination of pound cake and strawberries.
Turn the page for another favorite, Bananas Foster. This recipe was created in the early 1950s
at Brennan’s, a popular restaurant in New Orleans, and named for one of its regular patrons,
Richard Foster. Bananas sautéed in brown sugar, butter and cinnamon, then paired with a
scoop of vanilla ice cream is an impressive way to end any meal.
28
happiness is > dessert
Strawberries & Cream
Grilled Pound Cake
Frozen Coconut Cream Pie
Active Time: 20 minutes
Total Time: 20 minutes • Serves: 4
Active Time: 10 minutes
Total Time: 25 minutes plus freezing
Serves: 8
1
1
2
2
1
3
½
1
1
package (16 ounces) fresh strawberries,
hulled and coarsely chopped
(about 3 cups)
tablespoons Schnucks granulated sugar
tablespoons water
package (8 ounces) Schnucks whipped
cream cheese spread
cup Schnucks powdered sugar
teaspoon Schnucks pure vanilla extract
frozen pound cake (10.75 ounces), thawed
Schnucks nonstick cooking spray
cup thawed Schnucks whipped topping
fresh mint leaves for garnish (optional)
Schnucks frozen deep dish ready-to-bake
pie crust
2 cups Schnucks vanilla ice cream
1¼ cups Schnucks sweetened coconut flakes
2 cups thawed Schnucks whipped topping
½ teaspoon almond extract
1. Bake pie crust as label directs; cool completely.
2. While crust cools, refrigerate ice cream 15
minutes to soften. In microwave-safe medium
bowl, heat coconut in microwave oven on high
1½ to 2 minutes or until toasted, stirring every
30 seconds.
3. In large bowl, with rubber spatula, add
whipped topping, almond extract, softened
ice cream and 1 cup coconut; fold until well
blended.
4. With rubber spatula, spread ice cream
mixture evenly into pie crust. Sprinkle remaining
¼ cup coconut evenly over ice cream mixture.
Cover pie loosely with plastic wrap; freeze at
least 4 hours or up to 5 days in advance.
Each serving: about 336 calories, 21 g total fat
(14 g saturated), 14 mg cholesterol, 173 mg sodium,
35 g carbohydrate, 1 g fiber, 19 g sugars, 4 g protein
1. In medium bowl, toss strawberries with
granulated sugar and water until sugar
dissolves. If not serving right away, cover and
refrigerate up to 4 hours.
2. Prepare outdoor grill for direct grilling over
medium heat. In medium bowl, with rubber
spatula, stir cream cheese, powdered sugar and
vanilla until well combined.
3. Slice pound cake crosswise into 8 equal slices.
Evenly spread cream cheese mixture on 1 side
of 4 slices of pound cake. Place remaining
4 slices over cream cheese mixture to close
sandwiches. Spray outside of sandwiches lightly
with nonstick cooking spray.
4. Grill pound cake sandwiches 3 to 4 minutes
or until grill marks appear, turning once halfway
through cooking. Place 1 sandwich on each of
4 dessert plates. Top with strawberry mixture
and whipped topping; garnish with mint leaves,
if desired.
Each serving: about 624 calories, 33 g total fat
(22 g saturated), 153 mg cholesterol, 642 mg sodium,
75 g carbohydrate, 2 g fiber, 50 g sugars, 8 g protein
Schnucks Cooks > Summer 2013
29
happiness is > dessert
Bananas Foster
Active Time: 10 minutes
Total Time: 10 minutes • Serves: 6
¾
2
1
1
8
3
1
3
cup packed Schnucks brown sugar
tablespoons Schnucks unsalted butter
tablespoon fresh lemon juice
tablespoon water
teaspoon ground cinnamon
medium firm-ripe bananas, peeled,
cut lengthwise in half, then cut
crosswise in half
teaspoon Schnucks pure vanilla extract
cups Schnucks vanilla ice cream
1. In 12-inch skillet over medium-high heat,
add brown sugar, butter, lemon juice, water and
cinnamon; heat to boiling, stirring constantly.
Boil 1 minute. Add bananas and vanilla extract
and cook 1 to 2 minutes or just until bananas
soften slightly and sauce thickens.
2. Divide ice cream between each of 6 dessert
bowls. Add 2 pieces banana over ice cream
in each bowl and drizzle with sauce. Serve
right away.
Each serving: about 329 calories, 10 g total fat (7 g saturated),
39 mg cholesterol, 61 mg sodium, 56 g carbohydrate,
2 g fiber, 48 g sugars, 3 g protein
3 ingredients to bliss
Wi three simple ingredients, you can enjoy a sweet sensation any night of the week.
With
Try one of these quick ideas:
> Fold fresh berries into refrigerated vanilla pudding. Serve over Bakery angel food cake.
> Sprinkle dried cherries over plain Greek yogurt and drizzle with honey.
> Serve pound cake with a dollop of lemon curd and fresh strawberries.
> Top refrigerated rice pudding with chunks of fresh pineapple and toasted coconut.
> Prepare a milk shake with ice cream, peanut butter and chocolate sandwich cookies.
30
Looking for a new way to entertain with the fresh flavors of the Mediterranean? This
Greek-inspired hummus dip is easy to prepare and always a hit. Serve with toasted pita chips.
Garden Greek Hummus Dip
Ingredients:
1 family-size container hummus
(about 16 ounces)
½ cup crumbled DeLallo Imported Greek Feta
1 (7-ounce) container DeLallo Jumbo Pitted
Calamata Olives Ready Pack, drained & chopped
¼ cup chopped DeLallo Roasted Red Peppers
¼ cup DeLallo Sliced Mild Pepperoncini
1 large tomato, diced
1 small cucumber, diced
1 tablespoon fresh chopped oregano or dill
Directions:
Spread an even layer of hummus along the bottom of
a clear, shallow serving dish. Sprinkle hummus with
feta, olives, red peppers, pepperoncini, tomato and
cucumber. Garnish with fresh oregano and serve with pita.
delallo.com
Serves 8 to 10
Visit delallo.com for more delicious olive & antipasti recipes.
fresh
summer flavors!
Scan this code or visit
us at belgioioso.com
for recipes featuring
our Fresh Mozzarella.
gluten
free
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