Herbes de Provence Grilled Flank Steak

Ingredients

1 tablespoon BD olive oil, plus more for the grill

2 teaspoons BD Herbes de Provence Spice Blend

Kosher salt and freshly ground black pepper

One 1 1/2-pound flank steak

Directions

1.      Mix the oil, Herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.  Let sit for a minimum of 12 hours.

2.      Prepare a grill for medium-high heat; brush the grates lightly with oil.

3.      Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.

Double Cut Pork Chops with Peach Balsamic Glaze

2 double cut pork chops, about 1.5lbs each

Brine

1/4 cup BD Provisions kosher salt

1/2 cup BD Provisions brown sugar

24oz of mango nectar or peach nectar

2 cups cold water

Put pork chops in container with brine (make sure both chops are submerged in brine and put container in refrigerator for 6-24 hours.

Peach Glaze

4 ripe peaches

1/8 cup water

1 cup BD Provisions Peach Balsamic Vinegar

¼ cup BD Provisions Brown Sugar

1/4 tsp BD Provisions Red Pepper

1 tsp BD Provisions kosher salt

1 fresh Jalapeno 

2 TBS of Butter

Peel and pit the 4 fresh peaches and put in small saucepan.  Add Peach Balsamic Vinegar, water, brown sugar, red pepped and seeded jalapeno cut in half lengthwise.

Over medium heat simmer until the liquid is reduced in half and the peaches are fully cooked.  You can mash the peaches a bit to make smaller pieces. At the very end add the butter and mix.

Cook Pork chops on grill for about 12 minutes on each side. While grilling brush each side with the peach glaze. Pull from grill and let rest for 3-4 minutes.  Inside temp needs to be 145 degrees.

Plate pork chops and pour peach glaze over chops. 

Serves 6.

This dish is amazing with BD Provisions Haitian Rice with Black Beans. and also great on grilled chicken!

Heather Priests Super Amazing Top Secret Chili Recipe

Ingredients
1 pound 80/20 ground beef
½ pound bacon diced
1 large sweet onion diced
5 garlic cloves chopped
1 large link chorizo chopped fine
2 bottles negra modelo beer or another other lager with a rich flavor
2 tablespoons tomato paste
2 28 oz cans crushed tomatoes
1 28 oz can diced fire roasted tomatoes
1 cup each kidney, pinto, black and navy beans soaked and cooked or from the can. (directions for
soaking and cooking below)
2 jalapenos seeded and diced
2 serano seeded and chopped
1 red bell pepper chopped
1 green bell pepper chopped
2-3 whole dried chilis (depending on level of spice you want) – Soaked in boiled water until
tender then seed and blend in food processor with a little water
2 tablespoons BD dried basil
1 tablespoon BD dried oregano
2 tablespoons BD dried cumin
1 teaspoon BD cayenne pepper
3 tablespoons BD chili powder
1 tablespoon BD chipotle chili powder
2 cups of water
Salt and pepper to taste

Instructions
1. Saute ground beef in a deep heavy bottomed pot or instapot.until browned. Remove meat
from pan and pour off the fat and juice.
2. Add bacon and cook until fat is starting to render out but bacon is not crisp. Remove bacon
from the pan, leaving the fat behind.
3. Add onion and garlic to pot and saute until vegetables start to sweat.
4. Add the beer and tomato paste and boil for 2 minutes.
5. Add your meat including the chopped chorizo back into the pot
6. Add tomatoes, peppers and spices to the pot and cook for about an hour
7. Add cooked beans to the chli and cook for another ½ hour
8. Add water if chili gets too thick making sure to stir occasionally to keep it from sticking to the
bottom.
9. Season chili to taste with salt and pepper
For Beans – soak beans overnight or for at least 6 hours. To cook the beans place them in a pot
covered with at least 3 inches of water. Add a piece of onion, garlic, jalapeno pepper, bay leaf and
salt to the pot. Cook for one hour or until tender.

Serves 4

Corned Beef

Ingredients:

BD Corned Beef Spice Packet (Parsley, Basil, Peppercorns, Thyme, Bay Leaves)

You will need to add:

2 pound corned beef

Recipe:

Place corned beef in pot and cover with water.  Cover pot, boil 2 to 3 min.  Skim top layer of any white foam.  Add spice packet to the boiling water with corned beef, cover and boil for 1 and a half hours over medium heat. Throw in vegetables (1 head of cabbage cut into quarters, 6 to 8 peeled carrots, 4 to 6 red potatoes).  Cook an additional hour over medium heat.  Take out meat and vegetables.  Slice meat against the grain to the desirable thickness, place on platter surrounded by vegetables. Enjoy! 

Note: To keep meat moist, save the water you boiled it in and store the meat in with some of the water in the refrigerator. You can also try to cut up only the amount of meat you expect you will need for the first serving and keep the meat intact, saving the intact meat in with some of the water it was boiled in.

Serves 4

Honey Glazed Ham

Ingredients:

1 ham- 5lbs

BD Provisions Cloves

BD Provisions Local Honey

2/3 cup butter

Instructions:

Preheat oven to 325 degrees F

Score ham and stud with whole cloves. Place ham in foiled lined pan

In the top half of the double boiler, heat 2 cups of honey and 2/3 cup butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 min in preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from the oven, and let sit a few minutes before serving.

Serves 10

BBQ Pulled Pork

Recipe courtesy of Aquarian Caterers

Serves 6 People

5Lb Boneless Pork Loin

2 Tablespoons – BD Ground Chipotle

2 Tablespoons – BD Chili Seasoning

1 Tablespoon – BD Garlic Powder

3 BD Bay Leaves

2 Tablespoons Kosher Salt

1 16oz. Box Chicken Broth

1 Cup of your favorite BBQ Sauce

1 – Chopped Onion

In a small bowl add all the dry ingredients. Rub dry mix all over pork to coat fully. Chopped Onion into chunky pieces. Place onion on the bottom of crock pot. Place pork on top of onions, add the Bay leaves and the chicken broth. Cover and cook on high for 5 hrs. When fork tender, take pork out of pot and with 2 forks start to shred the meat. Place the meat back into the pot and add the BBQ sauce. Serve on crusty rolls with coleslaw!

Cherry and Red Wine Braised Brisket

From Aquarian Caterers of Newtown

Ingredients:

5lb Brisket trimmed – leave a layer of fat on one side

2 Sliced Onions

1 Cup BD Provisions Dried Cherries (Bin 1083)

4 Sprigs of Rosemary

2 Cloves Garlic

2 Cups Dry red Wine

½ Box of Chicken Broth

BD Provisions Extra Virgin Olive Oil

Salt and Pepper

Let brisket come to room temperature for 20 minutes. After salt and pepper generously both sides. In a Dutch oven or cast iron pan. Add olive oil to coat the bottom of the pan. Let pan get smoky hot. Place the brisket in the pan and leave it for a few minutes. You want to get a good crusty sear before you turn it over and repeat. After both sides are browned. Take the meat out of the pan and add onions and sauté for a few minutes. Add all the rest of the ingredients and place the meat back into the pot. Cook in the over covered at 325’ for 4-41/2 hrs. Or until tender. The juices and dried cherries will make a lovely pan sauce. Rest brisket before slicing across the grain.

Serves 8-10

Tacos!

Ingredients:

1 lb of cooked meat- chicken, beef, or pork.

2 Tablespoons of BD Provisions Taco Seasoning

Corn or Flour Tortillas

Taco topping of your choice- lettuce, tomato, scallions, avocados, cheese, sour cream etc.

Instructions:

Add 2 Tablespoons of the BD Provisions Taco Seasoning plus 1/2 cup water to a pan over medium heat.  Add one pound of cooked meat and  stir frequently until there the liquid has been absorbed into the meat.

Serve with tortillas and taco toppings and enjoy!

Cowboy Coffee Rub – Made For BD Provisions By Chef Lauren Braun Costello (@Itslaurenofcourse)

Ingredients:

1 lb. 1-inch ribeye steaks

1/2 cup BD finely ground coffee (preferably a decaffeinated coffee)

1/2 cup light brown sugar

2 tablespoons BD ground ginger

2 tablespoons BD garlic powder

2 tablespoons BD paprika*

1 tablespoon BD kosher salt

vegetable oil

kosher salt and freshly ground black pepper to taste.

2. Brush both sides of the steaks with oil and then sprinkle generously with salt and pepper.

3. Combine the coffee, sugar, and measured spices in a bowl. Rub each side of the steaks generously with the mixture until well coated, approximately 1-2 tablespoons.

4. Place the steaks on the hot grill and cook for 3-4 minutes. You want the grill very hot when you start but do adjust/lower the heat if needed so that you do not burn the steak. After 3-4 minutes, or once the surface proteins have sufficiently coagulated so that the steak is no longer sticking to the grill, flip the steak and continue cooking for approximately another 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, and 5-6 minutes for well done (but I beg you do not do that).

5. Remove the steaks to a cutting board and allow to rest 5 minutes before slicing against the grain to serve.

Serves 2-3 people.

“This rub could be used on pork chops or pork loin. If using the rub for a brisket, be sure to rub the brisket the night before you wish to cook–and wrap it and refrigerate it–so that you maximize the coffee flavor for that cut of beef.”